CN101652077A - 包衣的糖食产品 - Google Patents
包衣的糖食产品 Download PDFInfo
- Publication number
- CN101652077A CN101652077A CN200880010324A CN200880010324A CN101652077A CN 101652077 A CN101652077 A CN 101652077A CN 200880010324 A CN200880010324 A CN 200880010324A CN 200880010324 A CN200880010324 A CN 200880010324A CN 101652077 A CN101652077 A CN 101652077A
- Authority
- CN
- China
- Prior art keywords
- combination
- dressing
- confectionary product
- confectionery
- confectionery center
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/54—Composite products, e.g. layered, coated, filled
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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Abstract
本发明提供了包衣的糖食产品以及制造包衣的糖食产品的方法。在一般性实施方案中,本公开提供了含有糖食芯、以及包裹着糖食芯的包衣的糖食产品,所述包衣含有赤藓糖醇和抗结晶剂。例如,包衣中赤藓糖醇与抗结晶剂的重量比在大约20∶80到大约80∶20之间。
Description
发明背景
本公开总体涉及糖食产品。更具体来说,本公开涉及用于糖食产品包括例如口香糖产品和糖果的基于多元醇的包衣,以及制备包衣的糖食产品的方法。
糖食产品和口香糖,例如丸粒形式的,通常被硬或软的包衣所包裹。包衣为制造商提供了变化产品特性例如味道、外观、结构和营养价值的机会。包衣可以由多种多样的糖和无糖糖浆制成。但是,给糖食产品施加包衣可能是有困难的。例如,包衣糖浆可能含有结晶非常快的成分,由此引起加工问题,例如在包衣加工过程中阻塞包衣糖浆供应管线或喷嘴。
发明内容
本公开针对包衣的糖食产品以及制造包衣的糖食产品的方法。在一般性实施方案中,本公开提供了含有糖食芯以及包裹着糖食芯的包衣的糖食产品,所述包衣含有赤藓糖醇和抗结晶(例如结晶抑制)剂。例如,抗结晶剂减轻或缓和了赤藓糖醇的结晶,使得它能够更容易地用于糖食包衣工艺中。
在实施方案中,包衣中赤藓糖醇与抗结晶剂的重量比在大约20∶80到大约80∶20之间。
在实施方案中,包衣中赤藓糖醇与抗结晶剂的重量比在大约40∶60到大约60∶40之间。
在实施方案中,包衣中赤藓糖醇与抗结晶剂的重量比为大约50∶50。
在实施方案中,抗结晶剂是羟丙基甲基纤维素。
在实施方案中,抗结晶剂是tahla胶(即***树胶)。
在实施方案中,抗结晶剂选自聚葡萄糖、菊粉(inulin)、低聚果糖、羧甲基纤维素、微晶纤维素、水解的瓜尔胶、热解的糊精(例如难消化性糊精)及其组合。
在实施方案中,抗结晶剂是麦芽糖醇。
在实施方案中,抗结晶剂是选自木糖醇、山梨糖醇、甘露糖醇、异麦芽酮糖醇、乳糖醇及其组合的多元醇。多元醇可以是任何适合的形式,例如粉末或糖浆。
在实施方案中,糖食芯可以是例如胶冻质糖果、压制片糖、薄荷糖、耐嚼糖果、硬糖、巧克力糖、牛轧糖、甘草糖、太妃糖、凝胶、固体泡沫、结晶软糖(crystallized paste)、再制糖(rework)或其组合。
在实施方案中,糖食芯可以是口香糖,包括例如丸粒、条、小片、糖衣丸、chicklets、棒状或其组合的形式。
在实施方案中,糖食芯含有一种或多种成分,例如麦芽制品、甜味剂、香料、颜料、增感剂、酸、药物、活性物质及其组合。
在实施方案中,包衣含有一种或多种成分,例如麦芽制品、甜味剂、香料、颜料、增感剂、酸、药物、活性物质及其组合。
在另一个实施方案中,本公开提供了制造糖食产品的方法。方法包括提供糖食芯,以及用一层或多层含有赤藓糖醇和抗结晶剂的包衣糖浆对糖食芯进行包衣。
在实施方案中,方法还包括在施加一层包衣糖浆后,在糖食芯上添加干料。
在实施方案中,干料可以是例如天然的碳水化合物胶水解物、麦芽糖糊精、明胶、纤维素衍生物、淀粉、改性淀粉、糖类、多元醇、滑石粉、碳酸钙或其组合。
在供选的实施方案中,本公开提供了制造糖食产品的方法。方法包括提供糖食芯,以及在糖食芯上施加多个包衣层。一个或多个包衣层包含了含有赤藓糖醇和抗结晶剂的包衣糖浆。
在实施方案中,向糖食芯施加包衣层可以通过在其上喷涂、倾倒或其组合来进行。
在实施方案中,每个包衣层在另一个包衣层施加之前被干燥。
在实施方案中,方法还包括在施加了一个或多个包衣层之后,向糖食芯添加干料。
本公开的优点是提供了改进的包衣糖食产品。
本公开的另一个优点是提供了制造包衣的糖食产品的改进方法。
本公开的另一个优点是减少了包衣工艺过程中包衣糖浆供应线和喷嘴的堵塞。
本公开的另一个优点是提供了用赤藓糖醇对糖食产品进行包衣的成本效益增加的方法。
本文中还描述了其它的特点和优点,它们从下面的具体说明部分中将变得明了。
具体说明
本公开涉及包衣的糖食产品以及制备这样的包衣糖食产品的方法。一般来说,本公开的包衣含有赤藓糖醇。赤藓糖醇包衣是不生龋齿的和牙齿友好性的。赤藓糖醇包衣卡路里低,提供降低的轻泻作用。本公开的包衣可用于任何适合的糖食产品上,例如软糖、硬糖和口香糖。
包衣糖浆可以含有成分诸如某些倾向于非常快结晶的多元醇。具体来说,赤藓糖醇快速结晶。例如,使用含有赤藓糖醇的糖浆对糖食产品进行包衣,导致糖浆喷嘴和向喷嘴进料的糖浆运输供应管线经常堵塞。由于需要重复清洁和/或疏通包衣设备,这降低了使用基于赤藓糖醇的糖浆的包衣工艺的效率,并增加了其成本。
申请人意外发现,使用抗结晶剂减轻了基于赤藓糖醇的包衣糖浆的结晶,由此致使喷嘴和供应管线的堵塞减少。同时,本公开的最终赤藓糖醇包衣具有足够的硬度,在咬嚼感和外观方面与其它多元醇包衣相似。
在一般性实施方案中,本公开提供了含有糖食芯、以及包裹着糖食芯的包衣的糖食产品,所述包衣含有赤藓糖醇和一种或多种抗结晶(例如结晶抑制)剂。包衣可以部分、基本上或完全包裹糖食芯。
抗结晶剂可以是减轻或减慢赤藓糖醇晶体形成的任何适合的成分。例如,抗结晶剂可以是羟丙基甲基纤维素、tahla胶(即***树胶)或其组合。抗结晶剂也可以是聚葡萄糖、菊粉、低聚果糖、羧甲基纤维素、微晶纤维素、水解的瓜尔胶、热解的糊精(例如难消化性糊精)或其组合。
热解的或难消化性糊精是具有的还原糖含量非常低的改性麦芽糖糊精。有多种以商标名和销售。由日本Hyogo-Pref.的Matsutani Chemical Industry Co.,Ltd的分公司Fibersol America销售。由法国Lestrem的Roquette Freres销售。
在另一个实施方案中,抗结晶剂可以是多元醇例如麦芽糖醇。抗结晶剂也可以是多元醇例如木糖醇、山梨糖醇、甘露糖醇、异麦芽酮糖醇、乳糖醇或其组合。应该认识到,多元醇可以采取任何适合的形式,例如粉末或糖浆。
在实施方案中,包衣中赤藓糖醇与一种或多种抗结晶剂的重量比在大约20∶80到大约80∶20之间。在另一个实施方案中,包衣中赤藓糖醇与一种或多种抗结晶剂的重量比在大约40∶60到大约60∶40之间。在供选的实施方案中,包衣中赤藓糖醇与一种或多种抗结晶剂的重量比为大约50∶50。
本公开的包衣可用于包衣任何适合的糖食芯。例如,糖食芯可以包括胶冻质糖果、压制片糖、薄荷糖、耐嚼糖果、硬糖、巧克力糖、牛轧糖、甘草糖、太妃糖、凝胶、固体泡沫、结晶软糖、再制糖或其组合。糖食芯也可以含有例如丸粒、条、小片、糖衣丸、chicklets、棒状或其组合形式的口香糖。
包衣最初可以作为液体糖浆存在,该液体糖浆含有大约30%到大约80%或85%的适合的包衣成分,以及大约15%或20%到大约70%的溶剂例如水。本公开的基于赤藓糖醇的包衣糖浆可以含有在糖和无糖包衣中常用的非多元醇成分。具体的成分和它们的用量将随着制剂的意图而变化很大。
在本公开中使用一种或多种填充剂(例如二氧化钛、碳酸钙、二氧化硅)可能是有利的。就此而言,这些无机材料通过为基于多元醇的糖浆包衣提供更光滑的精整(finish)而有助于包衣工艺。此外,这些无机填充剂增强了使用多元醇的容易度,并且在许多情况下显著增加了产品的咬嚼性。
在另一个实施方案中,本公开提供了制造糖食产品的方法。方法包括提供糖食芯,以及用一层含有赤藓糖醇和抗结晶剂的包衣糖浆对糖食芯进行包衣。一般来说,这样的包衣层可以通过例如将包衣糖浆喷涂到糖食芯上来施加。喷涂可以交替开始和停止,以允许包衣层在个件的表面上干燥。此外,强制通风和干粉可用于加速干燥过程。操作的各种参数(喷涂时间、干燥时间、空气温度、翻滚速度等)在一个***与另一个***之间有很大的不同,在同一包衣批次内和批与批之间也可以有很大不同。它们将根据开发人员和操作人员的技巧和经验进行设定。在本公开中可以使用的典型包衣设备包括任何通常用于该目的的适当装置。
糖浆可以在大约100°F到大约240°F的温度下加到糖食芯上。优选,糖浆的温度为大约140°F到大约200°F。最优选,在整个过程中,糖浆的温度应该保持恒定。在另一个实施方案中,糖浆可以维持在当对糖食芯进行包衣时不会使糖食芯熔化的温度下。糖浆可以以本领域专业技术人员所知的任何方式与糖食芯混合、喷洒、倾注或加到糖食芯上。
在某些情况下,软包衣是在液体包衣后通过加入干料或粉末包衣形成的。干料可以包括天然的碳水化合物胶水解物、麦芽糖糊精、明胶、纤维素衍生物、淀粉、改性淀粉、糖、糖醇(即多元醇)、天然的碳水化合物胶以及填充剂例如滑石和碳酸钙。
糖食芯上的各种包衣组分可以施加到单层中或多个层中。一般来说,多个层是通过施加单层包衣、使该层干燥、然后重复该过程获得的。每个包衣步骤加上的固体量主要依赖于包衣糖浆的浓度。可以在糖食芯上施加任何数量的包衣。优选施加在糖食芯上的包衣不超过大约75层。更优选施加少于约60层包衣,最优选施加大约30到60层包衣。在任何情况下,本公开考虑到了施加足量的糖浆,以产生含有糖食产品总重量的大约10%到大约65%的包衣的包衣糖食产品。在实施方案中,最终的糖食产品将含有糖食产品总重量的至少30%的包衣。
在另一个实施方案中,一旦糖浆包衣被施加到糖食芯上,就在惰性介质中对湿糖浆进行干燥。优选的干燥介质包括空气。优选,干燥空气与湿糖浆包衣在大约70°F到大约110°F的温度范围内接触。更优选,干燥空气在大约80°F到大约100°F的温度范围内。本公开也考虑到了干燥空气具有小于大约15%的相对湿度。优选,在糖浆施加之间使用的干燥空气的相对湿度小于大约8%。
干燥空气可以本技术领域熟知的任何方式通过糖浆包衣的糖食芯并与其混合。优选,干燥空气吹过并围绕糖浆包衣的糖食芯,其流速对于大规模操作来说,为每分钟大约2800立方英尺。如果被加工的材料量较低,或者如果使用较小的设备,可以使用较低的流速。如果在糖浆包衣已经干燥后施加香料,本公开考虑到了使用或不使用干燥介质来干燥香料。
除了通过喷涂施加本公开的包衣之外,任选香料可以在包衣过程中单独喷涂到个件上,以提供有香味的包衣。如果使用的话,该香料可以占总包衣的大约0.01%到大约3%,优选0.5%到2%。香料可以在向糖食芯施加糖浆之前、期间和之后添加。
任选在施加过包衣之后,可以在个件上施加最终的抛光包衣。抛光包衣可以使用蜡,例如巴西棕榈蜡或虫胶。它也可以包含填充剂例如滑石粉和颜料。抛光包衣通常可以为总包衣重量的0.1%到0.5%。
糖食和包衣成分
应该理解,在本公开的包衣或糖食芯中,可以加入一种或多种成分,例如麦芽制品、香料、增感剂、颜料(例如不含偶氮的颜料)、甜味剂、酸、活性物质和药物(例如下面列出的)。成分可以以游离的形式加入。成分也可以作为囊封、压缩、粒化和团聚的一部分,以提供例如受保护的和较持久的配料组分例如香料和增感剂。还应该认识到,任何或所有的层(例如包衣、糖食芯)可以含有任何适当数量、量和组合的麦芽制品、香料、甜味剂(包括高强度甜味剂)、增感剂、酸、活性物质和/或药物。
一般来说,糖类甜味剂可以包括在糖食领域中公知的含糖组分,包括但不限于单独或组合的蔗糖、右旋糖、麦芽糖、干转化糖、果糖、左旋糖、塔格糖、半乳糖、玉米糖浆固形物等。可选地,甜味剂可以包括甘油、水果浓缩物和果酱。
麦芽糖醇可以用作无糖甜味剂。此外,无糖甜味剂可以包括但不限于单独或组合的其它糖醇,例如木糖醇、山梨糖醇、赤藓糖醇、甘露糖醇、异麦芽酮糖醇、乳糖醇、氢化淀粉水解物等。
高强度人造或天然甜味剂也可以与上述甜味剂组合使用。优选的高强度甜味剂包括但不限于单独或组合的三氯半乳蔗糖、纽甜(neotame)、阿斯巴甜、丁磺氨的盐、阿力甜、糖精及其盐、环拉酸及其盐、甜叶菊苷、甘草甜素、二氢查耳酮、奇异果甜蛋白、应乐果甜蛋白等。为了提供较持久的甜味和香味感觉,可能适宜囊封或以其它方式控制至少一部分人造甜味剂的释放。这样的技术例如湿法成粒、蜡法成粒、喷雾干燥、喷雾激冷、流化床包衣、团聚以及纤维延伸(fiberextension),可以用于获得所需的释放特性。人造甜味剂的用量可以变化很大,并取决于例如甜味剂的效力、释放速度、产品的所需甜度、使用的香料的量和类型以及成本考虑等因素。
糖和/或无糖甜味剂的组合可用于糖食中。如果需要低卡路里的糖食,可以使用低卡路里的增量剂。低卡路里增量剂的例子包括:Raftilose、Raftilin、低聚帕拉金糖、瓜尔胶水解物()。但是,也可以使用其它的低卡路里增量剂。
在糖食产品中使用的食用香料或香料可以包括本领域公知的任何天然或合成的油和/或香料。天然和人造调味剂可以以任何感官可以接受的方式组合。调味剂可以以任何适合的量使用在糖食产品中。
适合的食用香料的非限制性例子包括天然和合成的调味剂,选自合成香料油和调味芳香化合物,和/或源自于植物、叶、花、果实、蔬菜等的油、油状树脂和提取物,以及它们的组合。香料油的非限制性例子包括留兰香油、肉桂油、冬青油(水杨酸甲基酯)、胡椒薄荷油、丁香油、月桂油、茴香油、桉树油、百里香油、雪松叶油、肉豆蔻油、鼠尾草油、苦杏仁油和桂皮油。此外,人造、天然或合成的水果香料的非限制性例子包括香草、奶油、糖蜜、香蕉、可可和柑橘油,包括柠檬、橙子、葡萄、莱檬和葡萄柚,以及水果香精包括苹果、梨、桃、草莓、覆盆子、樱桃、李子、菠萝、杏,等等。香料也可以包含任何适合的水果和/或蔬菜的酱、粉末和提取物。可选地,香料类型可以是咸味、肉味、薯片味等。
应该理解,食用香料可以单独使用,或与增感剂或不与增感剂组合使用,增感剂例如本技术领域通常了解的凉味剂或热味剂。食用香料或香料可以被囊封或不被囊封。正如本技术领域公知的,囊封的食用香料可用于增加或降低香料的释放速度。
一般来说,增感剂可以是引起例如口腔或皮肤的凉、热、暖、麻刺和麻木感的任何化合物。凉味剂的非限制性例子包括薄荷醇取代的对-薄荷烷羧酰胺、无环羧酰胺、薄荷酮甘油缩酮、乳酸薄荷酯、琥珀酸薄荷酯、3-1-薄荷氧基丙烷-1,2-二酮和留兰香。热味剂的非限制性例子可以包括香草醇正丁基醚、香草醇正丙基醚、香草醇异丙基醚、香草醇异丁基醚、香草醇正氨基醚、香草醇异戊基醚、香草醇正己基醚、香草醇甲基醚、香草醇乙基醚、姜酚、姜烯酚、豆寇醇、姜油酮、辣椒素、二氢辣椒素、去甲二氢辣椒素、高辣椒素、高二氢辣椒素、乙醇、异丙醇、异戊醇、苯甲醇、氯仿、丁子香酚、肉桂油、肉桂醛以及它们的磷酸酯衍生物。麻刺剂的非限制性例子可以包括Jambu油性树脂或千日菊(para cress)(金钮扣属物种Spilanthes sp.)(活性成分是盘龙参酚)、含有被称为山椒素(Saanshool)-I、山椒素-II和山椒酰胺(Sanshoamide)的活性成分的山椒提取物(花椒属山椒,Zanthoxylumpeperitum)、胡椒提取物(胡椒,Piper nigrum)(含有活性成分胡椒脂碱和胡椒碱)、紫松果菊提取物、北方花椒提取物、辣椒油脂,以及发泡剂例如可食用酸和碱。
一般来说,活性物质可以包括特别是抗氧化剂、维生素、矿物质、刺激剂、益生素、益生菌、酶、遗传修饰的生物体、营养增补剂、酸奶成分和增白成分。一般来说,药物可以包括尤其是镇痛药、抗生素、抗病毒剂、抗组胺药剂、抗炎剂、解充血剂、解酸剂、肌肉松弛剂、精神病治疗剂、胰岛素、利尿剂、麻醉剂、镇咳药、抗糖尿病剂、生物工程药物、类药营养剂、传统药物和心血管药剂。据设想,根据药物,得到的产品可用于治疗特别是咳嗽、感冒、晕动病、过敏症、发烧、疼痛、炎症、咽喉痛、唇庖疹、鼻窦疾患、腹泻、糖尿病、胃炎、抑郁症、焦虑、高血压、心绞痛以及其它疾病和症状。
具体的活性成分可以包括但不限于例如:β-葡聚糖、异黄酮、ω-3脂肪酸、木聚糖、番茄红素、蒜素、葡糖异硫氰酸盐、类柠檬苦素、果糖和不可透析的聚合化合物、多酚、儿茶素(例如表没食子儿茶素-3-没食子酸酯、表没食子儿茶素、表儿茶素-3-没食子酸酯、表儿茶素)、酚醛树脂、多不饱和脂肪酸(PUFAs,例如ω-3(n-3)脂肪酸)、大豆蛋白、大豆分离物、共轭亚油酸(CLA)、咖啡因、阿司匹林、尼古丁、紫松果菊、人参、可乐果、辣椒、荨麻、西番莲、贯叶连翘、缬草、麻黄/巴西可可、醉椒根(kava kava)和洋甘菊。
维生素可以包括维生素A、B复合物(例如B-1、B-2、B-6和B-12)、C、D、E和K、烟酸和酸性维生素例如泛酸和叶酸以及生物素。矿物质可以包括钙、铁、锌、镁、碘、铜、磷、锰、钾、铬、钼、硒、镍、锡、硅、钒和硼。
具体的药物可以包括但不限于例如阿司匹林、对乙酰氨基酚、布洛芬、酮洛芬、西咪替丁、雷尼替丁、法莫替丁、茶苯海明、奥美拉唑、达克罗宁、马来酸氯苯那敏、盐酸伪麻黄素、氢溴酸右美沙芬、苯佐卡因、萘普生钠、羟基柠檬酸、吡啶甲酸铬、磷酯酰丝氨酸和胰岛素。
在供选的实施方案中,糖食芯可以含有具有水溶性增量部分、水不溶性可咀嚼的胶基部分和通常水不溶性调味剂的口香糖组合物。例如水溶性部分与部分调味剂在咀嚼过程中随时间消散了。胶基部分在全部咀嚼过程中可以保留在口中。
口香糖芯也可以含有使它与其它糖食适当混合的材料。例如,口香糖可以是巧克力/脂肪耐受的、耐酸、无粘性的,等等。
口香糖一般由水不溶性胶基、水溶性部分和香料组成。水不溶性胶基一般含有弹性体、树脂、脂肪和油、软化剂和无机填充剂。胶基可以含有蜡或可以不含。不溶性的胶基可以占口香糖壳重量的大约5%到大约95%,更通常,胶基占口香糖的10%到大约50%,在某些优选实施方案中,占口香糖重量的20%到大约35%。
在实施方案中,本公开的口香糖含有大约20%到大约60重量%的合成的弹性体、0到大约30重量%的天然弹性体、大约5到大约55重量%的弹性体增塑剂、大约4到大约35重量%的填充剂,大约5到大约35重量%的软化剂,以及任选的少量(大约1%以下)辅助成分例如着色剂、抗氧化剂,等等。
合成的弹性体可以包括但不限于GPC重均分子量为大约10,000到大约95,000的聚异丁烯,苯乙烯-丁二烯比率为大约1∶3到大约3∶1的异丁烯-异戊二烯共聚物,GPC重均分子量为大约2,000到大约90,000的聚乙酸乙烯酯,聚异戊二烯,聚乙烯,月桂酸乙烯酯含量为共聚物重量的大约5%到大约50%的乙酸乙烯酯-月桂酸乙烯酯共聚物,及其组合。
对于聚异丁烯来说,GPC重均分子量的优选范围为50,000到80,000,对于苯乙烯-丁二烯、对于聚乙酸乙烯酯来说,GPC重均分子量的优选范围为10,000到65,000,其中具有较高分子量的聚乙酸乙烯酯一般用于泡泡糖胶基,而对于乙酸乙烯酯-月桂酸乙烯酯来说,月桂酸乙烯酯含量的优选范围为10-45%。
天然弹性体可以包括天然橡胶例如烟乳胶或液体乳胶和银菊胶,以及天然的胶例如节路顿胶(jelutong)、莱开欧胶(lechi caspi)、perillo、sorva、二齿铁线子胶(massaranduba balata)、巧克力铁线子胶(massaranduba chocolate)、nispero、rosindinha、糖胶树胶(chicle)、香港古塔胶(gutta hang kang)及其组合。优选的合成弹性体和天然弹性体的浓度根据其中使用了胶基的口香糖是粘聚性的还是常规的、是泡泡糖还是普通口香糖而变化,这在下面讨论。优选的天然弹性体包括节路顿胶、糖胶树胶、sorva和二齿铁线子胶。
弹性体增塑剂可以包括但不限于通常被称为酯胶的天然松香酯,例如部分氢化松香的甘油酯、聚合松香的甘油酯、部分二聚松香的甘油酯、松香的甘油酯、部分氢化松香的季戊四醇酯、松香的甲基酯和部分氢化的甲基酯、松香的季戊四醇酯;合成物质例如从α-蒎烯、β-蒎烯和/或d-苧烯衍生的萜烯树脂;上述优选的弹性体增塑剂的任何适当组合也将根据具体应用以及所使用的弹性体类型而变化。
填充剂/调质剂可以包括碳酸镁和碳酸钙、碎石灰石、硅酸盐类例如硅酸镁和硅酸铝、粘土、氧化铝、滑石、氧化钛、磷酸一钙、二钙和三钙、纤维素聚合物例如木头,及其组合。
软化剂/乳化剂可以包括动物脂、氢化动物脂、氢化和部分氢化的植物油、可可脂、单硬脂酸甘油酯、三乙酸甘油酯、卵磷脂、甘油一酯、二酯和三酯、乙酰化的甘油一酯、脂肪酸(例如硬脂酸、棕榈酸、油酸和亚油酸),及其组合。
着色剂和增白剂可以包括FD&C类型的染料和色淀、水果和蔬菜提取物、二氧化钛,及其组合。
胶基可以含有或可以不含有蜡。不含蜡的胶基的例子公开在美国专利No.5,286,500中,其公开内容在此引为参考。
除了不溶于水的胶基部分之外,典型的口香糖组合物还包括水溶性的增量部分以及一种或多种调味剂。水溶性部分可以包含增量甜味剂、高强度甜味剂、调味剂、软化剂、乳化剂、颜料、增感剂、酸味剂、填充剂、抗氧化剂、防腐剂、活性物质、药物(如前所述),以及技术人员所知的提供所需性质的其它适合的组分或加工助剂或其组合。
软化剂可以加入到口香糖中以优化口香糖的可咀嚼性和口感。软化剂,也被称为增塑剂和塑化剂,通常占口香糖重量的大约0.5%到大约15%。软化剂可以包括caprenin、甘油、卵磷脂及其组合。水性甜味剂溶液,例如含有山梨糖醇、氢化淀粉水解物、玉米糖浆、其它多元醇或糖例如塔格糖、及其组合的水性甜味剂溶液,也可以在口香糖中用作软化剂和粘合剂。
本技术领域中已知的各种制造口香糖芯的工艺都是可以的。例如,一般来说,口香糖一般通过在本技术领域中已知的可商购混合物中相继加入各种口香糖成分来制造。在成分完全混合之后,将口香糖料团从混合器中卸出并塑造成所需的形式,例如辊压成片并切成条、挤出成块、或铸成球丸。
一般来说,所述成分通过首先将胶基融化并将其加入到运行的混合器中混合。或者,胶基也可以在混合器中融化。颜料和乳化剂可以在这时与糖浆和一部分增量剂一起加入。然后可以在混合器中加入另一部分的增量剂。调味剂一般与最后一部分增量剂一起加入。整个混合过程通常花费5到15分钟,但是有时可能需要更长的混合时间。本领域的专业人员将会认识到,可以对上面描述的程序进行许多改变。
实施例
作为例子而不是限制,下面的实施例说明了本公开的各种实施方案,并进一步阐述了使用本公开的实施方案中的糖食包衣进行的实验性测试。
实施例1:稳定性评估
进行了下面的实验来评估赤藓糖醇包衣糖浆的稳定性。在第一个糖浆稳定性测试中,将下面列于表1中的成分混合到一起以形成包衣糖浆。
表1:糖浆稳定性测试#1
*首先将甲基纤维素溶解在水中,然后加入赤藓糖醇。
将糖浆样品保持在指定温度,每15分钟搅拌一次。当在溶液的顶部形成结晶层时或根据其它结晶指征,记录时间。另外,在箔片或玻璃上牵拉下厚层糖浆,记录下它结晶(加上任何观察)所花费的时间以测量糖浆的稳定性。糖浆稳定性测试的结果显示在表2中。
表2:糖浆稳定性测试#1的结果
实验号 | 糖浆稳定性结果 |
#1 | 不稳定,在边缘具有结晶层(一停止搅拌就结晶) |
#2 | 不稳定,在边缘具有结晶层(一停止搅拌就结晶) |
#3 | 不稳定,在边缘具有结晶层(一停止搅拌就结晶) |
#4 | 在边缘的晶体略少(停止搅拌后-4秒) |
#5 | 不稳定,在边缘具有结晶层(一停止搅拌就结晶) |
#6 | 在边缘的晶体略少(停止搅拌后-6秒) |
#7 | 不稳定,在边缘具有结晶层(一停止搅拌就结晶) |
#8 | 不稳定,在边缘具有结晶层(一停止搅拌就结晶) |
使用在表3中列出的成分进行了第二个稳定性测试,稳定性测试的结果列于表4中。
表3:糖浆稳定性测试#2
表4:糖浆稳定性测试#2的结果
实验号 | 糖浆稳定性结果 |
#9 | 不稳定,在边缘具有结晶层(一停止搅拌就结晶) |
#10 | 不稳定,在边缘具有结晶层(一停止搅拌就结晶) |
#11 | 不稳定,在边缘具有结晶层(一停止搅拌就结晶) |
#12 | 不稳定,在边缘具有结晶层(一停止搅拌就结晶) |
#13 | 该水平的糖浆在边缘的结晶层较少(停止搅拌后-6秒) |
#14 | 不稳定,在边缘具有结晶层 |
#15 | 糖浆具有较少的结晶层,少于实验#12(停止搅拌后-8秒) |
使用在表5中列出的成分进行了第三个稳定性测试,稳定性测试的结果列于表6中。
表5:糖浆稳定性测试#3
表6:糖浆稳定性测试#3的结果
实验号 | 糖浆稳定性结果 |
#16 | 在边缘未显示出结晶层(停止搅拌后-5分钟显示出轻微的小而薄的结晶层) |
#17 | 在容器壁周围显示出轻微的结晶,在中心边缘没有(停止搅拌后-4分钟显示出小结晶层) |
#18 | 更多的结晶,开始在边缘形成薄层(停止搅拌后-2分钟显示出小的结晶层) |
#19 | 不稳定,在边缘形成中等厚度的结晶层(一停止搅拌就在边缘显示出结晶层) |
实施例2:感觉评估
包衣的口香糖丸粒,所具有的包衣含有多元醇比例为:1)60/40赤藓糖醇/麦芽糖醇,和2)50/50赤藓糖醇/麦芽糖醇,将其与含有100%麦芽糖醇作为多元醇成分的对照麦芽糖醇包衣的口香糖丸粒进行比较。60/40赤藓糖醇/麦芽糖醇包衣配方在咬嚼质地和清凉效果方面与100%麦芽糖醇包衣的对照丸粒最为相似。对照包衣和60/40赤藓糖醇/麦芽糖醇包衣配方在口中(峰值中等到高)、鼻中(峰值中等)和喉中(峰值中等)中引发了清凉作用。50/50赤藓糖醇/麦芽糖醇配方的清凉程度略微低些。在三种样品之间甜度水平相近。
实施例3:糖食
表7:具有赤藓糖醇包衣的耐嚼糖食
表8:具有赤藓糖醇包衣的耐嚼糖食
应该理解,对于本领域的专业人员来说,显然对本文描述的本发明的当前优选实施方案可以进行各种改变和修改。这样的改变和修改可以在不背离本发明的主题的精神和范围的情况下进行,并且不减少本发明所打算的优点。因此,这样的改变和修改打算覆盖在所附的权利要求书中。
Claims (28)
1.糖食产品,含有:
糖食芯;以及
包裹着糖食芯的含有赤藓糖醇和抗结晶剂的包衣。
2.权利要求1的糖食产品,其中包衣中赤藓糖醇与抗结晶剂的重量比在大约20∶80到大约80∶20之间。
3.权利要求1的糖食产品,其中包衣中赤藓糖醇与抗结晶剂的重量比在大约40∶60到大约60∶40之间。
4.权利要求1的糖食产品,其中包衣中赤藓糖醇与抗结晶剂的重量比为大约50∶50。
5.权利要求1的糖食产品,其中抗结晶剂是羟丙基甲基纤维素。
6.权利要求1的糖食产品,其中抗结晶剂是tahla胶。
7.权利要求1的糖食产品,其中抗结晶剂选自聚葡萄糖、菊粉、低聚果糖、羧甲基纤维素、微晶纤维素、水解的瓜尔胶、热解的糊精及其组合。
8.权利要求1的糖食产品,其中抗结晶剂是麦芽糖醇。
9.权利要求1的糖食产品,其中抗结晶剂是选自木糖醇、山梨糖醇、甘露糖醇、异麦芽酮糖醇、乳糖醇及其组合的多元醇。
10.权利要求1的糖食产品,其中糖食芯选自胶冻质糖果、压制片糖、薄荷糖、耐嚼糖果、硬糖、巧克力糖、牛轧糖、甘草糖、太妃糖、凝胶、固体泡沫、结晶软糖、再制糖及其组合。
11.权利要求1的糖食产品,其中糖食芯包括口香糖,口香糖包括选自团粒、条、小片、糖衣丸、chicklets、棒状或其组合的形式。
12.权利要求1的糖食产品,其中糖食芯含有至少一种选自麦芽制品、甜味剂、香料、颜料、增感剂、酸、药物、活性物质及其组合的成分。
13.权利要求1的糖食产品,其中包衣含有至少一种选自麦芽制品、甜味剂、香料、颜料、增感剂、酸、药物、活性物质及其组合的成分。
14.制造糖食产品的方法,所述方法包括:
提供糖食芯;以及
用一层含有赤藓糖醇和抗结晶剂的包衣糖浆对糖食芯进行包衣。
15.权利要求14的方法,其中包衣中赤藓糖醇与抗结晶剂的重量比在大约20∶80到大约80∶20之间。
16.权利要求14的方法,其中抗结晶剂选自羟丙基甲基纤维素、tahla胶及其组合。
17.权利要求14的方法,其中抗结晶剂选自羧甲基纤维素、水解的瓜尔胶、热解的糊精及其组合。
18.权利要求14的方法,其中抗结晶剂是麦芽糖醇。
19.权利要求14的方法,其中抗结晶剂是选自木糖醇、山梨糖醇、甘露糖醇、异麦芽酮糖醇、乳糖醇及其组合的多元醇。
20.权利要求14的方法,其中糖食芯选自胶冻质糖果、压制片糖、薄荷糖、耐嚼糖果、硬糖、巧克力糖、牛轧糖、甘草糖、太妃糖、凝胶、固体泡沫、结晶软糖、再制糖及其组合。
21.权利要求14的方法,其中糖食芯包括口香糖,口香糖包括选自丸粒、条、小片、糖衣丸、chicklets、棒状及其组合的形式。
22.权利要求14的方法,还包括在施加一层包衣糖浆后在糖食芯上添加干料。
23.权利要求22的方法,其中干料选自天然碳水化合物胶水解物、麦芽糖糊精、明胶、纤维素衍生物、淀粉、改性淀粉、糖、多元醇、滑石粉、碳酸钙及其组合。
24.制造糖食产品的方法,所述方法包括:
提供糖食芯;以及
向糖食芯至少施加含有赤藓糖醇和抗结晶剂的包衣层,抗结晶剂选自羟丙基甲基纤维素、tahla胶、羧甲基纤维素、水解的瓜尔胶、热解的糊精、木糖醇、山梨糖醇、甘露糖醇、异麦芽酮糖醇、乳糖醇及其组合。
25.权利要求24的方法,其中向糖食芯施加包衣层的步骤选自在其上喷涂、倾倒及其组合。
26.权利要求24的方法,其中每个包衣层在施加另一个包衣层之前被干燥。
27.权利要求24的方法,还包括在施加了包衣层之后向糖食芯添加干料。
28.权利要求27的方法,其中干料选自天然碳水化合物胶水解物、麦芽糖糊精、明胶、纤维素衍生物、淀粉、改性淀粉、糖、多元醇、滑石粉、碳酸钙及其组合。
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CN115334904A (zh) * | 2020-03-20 | 2022-11-11 | 通用磨坊公司 | 贮存稳定的食品包衣 |
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CN114601005A (zh) * | 2022-03-10 | 2022-06-10 | 大连丹特生物技术有限公司 | 一种赤藓糖醇糖果及其制作方法 |
Also Published As
Publication number | Publication date |
---|---|
CA2678303A1 (en) | 2008-08-21 |
US20100203190A1 (en) | 2010-08-12 |
WO2008100851A1 (en) | 2008-08-21 |
RU2009133389A (ru) | 2011-03-20 |
AU2008216453B2 (en) | 2011-07-28 |
AU2008216453A1 (en) | 2008-08-21 |
EP2114171A1 (en) | 2009-11-11 |
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