CN101657108A - 降低多元醇的感官冰凉感 - Google Patents
降低多元醇的感官冰凉感 Download PDFInfo
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- CN101657108A CN101657108A CN200880012168A CN200880012168A CN101657108A CN 101657108 A CN101657108 A CN 101657108A CN 200880012168 A CN200880012168 A CN 200880012168A CN 200880012168 A CN200880012168 A CN 200880012168A CN 101657108 A CN101657108 A CN 101657108A
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Abstract
本发明涉及使用纤维和/或糖酯来降低多元醇,特别是赤藓醇的感官冰凉感。
Description
本发明涉及使用纤维和/或糖酯来降低多元醇,特别是赤藓醇的冰凉感。
随着对于低卡路里食品日益增加的需要,糖经常被代糖品所取代。在许多食品组合物例如糖果组合物,特别是巧克力中,多元醇例如赤藓醇充当了代糖品。用来增甜食品的多元醇的使用通常伴随着它们的负溶解热的弊端。在晶体溶解于口中时,结晶多元醇的负溶解热引起了冰凉感。这种感官冰凉感限制了结晶多元醇的使用。
虽然例如赤藓醇具有甜味和比糖少得多的卡路里,但是赤藓醇的使用伴随着这样的缺点,即,它改变了产品的味道。具体的,赤藓醇的使用伴随着冰凉感和/或烧灼的后味的感觉。当赤藓醇被用作代糖品时,巧克力在口中的熔融引起了令人不快的冰凉感觉。结晶赤藓醇的溶解热是-42.9cal/g。当晶体在口中溶解时,结晶赤藓醇的负溶解热引起了冰凉感。这种冰凉感是由于溶剂化所述的结晶基质所需的能量吸收而引起的。因为在目前所生产的无糖的、含有赤藓醇的巧克力中,赤藓醇是以结晶的形式存在的,因此在吃这样的巧克力时会感觉到一种强烈的冰凉感。但是,所述的冰凉感通常被认为是令人不快的或者负面的。
US6875460试图通过加入氢化的麦芽糊精来降低赤藓醇的冰凉感。但是,所观察到的效应只能被认为是一种稀释效应。
所以,这里一直需要确定和提供这样的试剂,通过该试剂能够降低或者消除赤藓醇的冰凉感。
根据本发明,通过使用纤维和/或糖酯来降低冰凉感,特别是赤藓醇的感官冰凉感而解决了这个问题。
本发明所用的纤维优选是膳食纤维,特别是水溶性膳食纤维。
本发明的纤维选自果胶,瓜耳胶,黄原胶,刺槐豆胶,藻酸盐,角叉菜胶,可溶性可可纤维,瓜耳胶的可溶性纤维,纤维素,纤维素衍生物,β-葡聚糖,乙酰化己二酸双淀粉(acetylated distarch adipate),n-OSA淀粉,羟丙基淀粉磷酸酯,部分解聚的纤维及上述两种或多种的混合物。优选该纤维选自果胶,黄原胶,藻酸盐,角叉菜胶,可溶性(=水解的)可可纤维,可溶性(=水解的)瓜耳胶纤维,乙酰化己二酸双淀粉,n-OSA淀粉,羟丙基淀粉磷酸酯,部分解聚的纤维(例如来自果胶,瓜耳胶,刺槐豆胶)及上述两种或多种的混合物。最优选该纤维是角叉菜胶。
果胶是在水果和蔬菜中发现的酸性结构多糖的杂合组,并且主要是由废弃的柑桔皮和苹果糊来制备。果胶具有复杂的结构,并且该结构的大部分是由均聚的部分甲基化的聚-α-(1-4)-D-半乳糖醛酸残基组成,其具有交替的α-(1-2)-L-鼠李糖基-α-(1-4)-D-半乳糖醛酸基部分(其含有主要是L-阿戊糖和D-半乳糖的大部分中性侧链(1-20个残基)的支化点)的基本毛状的非凝胶区。果胶的性质取决于酯化度,该酯化度通常是大约70%。低甲氧基果胶是<40%酯化的,而高甲氧基果胶是>43%酯化的,通常是67%。
酰胺化的果胶也适于选作为本发明的纤维。
瓜耳胶是一种由(1-4)-连接的β-D-吡喃甘露糖主链组成的半乳甘露聚糖,该主链具有从它们的6-位置上连接到α-D-半乳糖的支化点。对于每个半乳糖残基来说,存在着1.5-2个甘露糖残基。瓜耳胶是由非离子性多分散的棒状聚合物组成的,该聚合物由大约10000个残基组成的分子构成。瓜耳胶是高水溶性的,并且例如具有比刺槐豆胶更大的溶解性。
黄原胶是通过需氧底部发酵来商业制备的一种抗微生物脱水的聚合物。它天然产生来将细菌粘接到卷心菜类植物的叶子上。黄原胶是一种具有β-(1-4)-D-吡喃型葡萄糖葡聚糖主链的阴离子聚合电解质,该主链在交替残基上具有(3-1-)-α-连接的-D-吡喃甘露糖(2-1)-β-D-葡糖醛酸-(4-1)-β-D-吡喃甘露糖的侧链。略小于半数的端部甘露糖残基是4,6-丙酮酸酯化的,内部的甘露糖主要是6-乙酰基化的。每个分子由大约7000个五聚物组成,并且该胶比大部分的水状胶体较不多分散。
刺槐豆胶是一种类似于瓜耳胶的半乳甘露聚糖。它是多分散性的,并且由大约2000个残基构成的非离子性分子组成。刺槐豆胶是不太溶解的,并且由于它具有更少的半乳糖支化点,因此具有比瓜耳胶更低的粘度。它需要加热来溶解,但是可溶于热水中。
β-葡聚糖存在于谷类例如大麦、燕麦、黑麦和小麦的糠麸中。β-葡聚糖典型的是由无序连接的β-(1-3)D-吡喃型葡萄糖单元的线性未支化的多糖组成。
藻酸盐是用海藻生产的,并且是线性未支化的聚合物,其含有β-(1-4)-连接的D-甘露糖醛酸和α-(1-4)-连接的L-古罗糖醛酸(guluronicacid)残基。藻酸盐是由相似的和严格交替的残基的嵌段组成。
角叉菜胶是对由红色海藻的碱性萃取物制备的多糖的总称。角叉菜胶的基本结构是由交替的3-连接的-β-D-吡喃半乳糖和4-连接的-α-D-吡喃半乳糖单元组成。该角叉菜胶基本结构的规则的主链结构被或多或少的有序排列的硫酸半酯基团(sulphate hemi ester groups)所打乱。角叉菜胶还可以包含一些甲氧基和丙酮酸酯基团。角叉菜胶是大约25000个半乳糖衍生物的线性聚合物。
部分解聚的纤维是解聚的杂多糖,该杂多糖的分子量小于10000,平均聚合度(DP)是3-30。
纤维素是链形的D-吡喃葡萄糖基残基(D-glycopyranosyl residues)的线性聚合物的集合体,其在β-1,4构造中完全连接在一起。纤维素和纤维素衍生物包括微晶纤维素、微纤维化的(microfribillated)纤维素、纤维素醚类例如羧甲基纤维素、羟丙基甲基纤维素、甲基纤维素、乙基甲基纤维素、羟丙基纤维素等等。淀粉是两种分子体,即直链淀粉和支链淀粉的混合物。直链淀粉是主要由长链化的α-1,4-连接的D-葡萄糖分子组成的淀粉多糖,DPn是大约500-5000。支链淀粉是通过许多α-1,6-支化点(大约1/25)的相互连接的相对短的链α-1,4-连接的D-葡萄糖分子组成。支链淀粉分子的分子量处于几百万的范围内。支链淀粉/直链淀粉的比例可以在100∶0-10∶90之间变化,这取决于植物来源。典型的市售淀粉来源是玉米、含蜡玉米、高直链淀粉玉米、小麦、马铃薯、木薯、大米、豌豆和西米。淀粉是由直径为0.5μm到大约100μm的冷水不溶性粒子形式组成的。这些淀粉粒子可以根据初始少量的蛋白质(通常小于0.5%)或者油脂(高达1%)来获得。淀粉可以进一步的改性。改性淀粉是这样的产品,其性能已经通过物理、化学手段或者通过引入取代基而被改变,并且它的粒子和分子的结构分别或多或少的得以保持。化学改性可以通过如下来进行:在C原子2、3和6的羟基上进行酯化或醚化和氧化反应。在改性淀粉中羟基的典型取代基是乙酰基、正辛烯基琥珀酸酯、磷酸酯、羟丙基、或者羧甲基基团。此外,通过取代基例如磷酸酯、己二酸酯或者柠檬酸酯,该改性还能够导致交联的形成。这些化学改性之后可以进行糖苷α-1,4和α-1,6键的断开。淀粉的这种部分降解通常是通过用酸、氧化剂处理或者用水解酶处理来获得的。最后,天然或者改性的淀粉可以通过热湿处理,随后干燥(例如转鼓干燥或者喷雾干燥)而被转化成为冷水可分散的形式。优选本发明的淀粉衍生物是乙酰化己二酸双淀粉、n-OSA(正辛烯基琥珀酸酯)淀粉、羟丙基淀粉磷酸酯及上述两种或多种的混合物。
根据本发明的一种实施方案,可以使用糖酯。糖酯优选是脂肪酸的蔗糖酯。脂肪酸蔗糖酯是非离子性表面活性剂,其由作为亲水基的蔗糖和作为亲脂基的脂肪酸组成。脂肪酸酯的例子是硬脂酸酯、油酸酯、棕榈酸酯、十四烷酸酯、月桂酸酯、一种或多种的混合物等等。用于形成糖酯的合适的脂肪酸特别的是具有至少10个,优选至少12个,更优选至少14个C原子,并且优选高达30个,特别是高达24个C原子的酸。该碳链可以是线性的或支化的和饱和的或者具有一个或多个双键。
在一种优选的实施方案中,纤维或/和糖酯被用来降低赤藓醇的感官冰凉感。虽然能量保持不变,但是已经在更长时间内被延长了的冰凉感会产生降低的冰凉感,并因此产生了感官冰凉感的降低。
本发明人已经发现冰凉感,特别是由赤藓醇所产生的感官冰凉感能够通过加入纤维和/或糖酯而被降低。这使的能够将赤藓醇(其卡路里非常低,大约0.2cal/g)用作食品中的代糖品,同时并未对该食品味道产生影响。根据本发明,已经发现能够将冰凉感,特别是由结晶赤藓醇所产生的感官冰凉感降低很大的一个程度。具体的,使用赤藓醇与纤维和/或糖酯的一起加工的混合物(其中通常少量的纤维和/或糖酯就是足够的)产生了冰凉感,特别是感官冰凉感的显著降低。使用赤藓醇/纤维和/或糖酯组合物所观察到的冰凉感的降低在最终的食品例如巧克力中也可以观察到。
特别优选的是使用纤维和/或糖酯来降低赤藓醇的冰凉感,特别是糖果组合物中的赤藓醇的冰凉感。
本发明范围内的糖果组合物包括巧克力,结晶和非结晶的产品。本发明范围内的非结晶产品包括硬糖、脆心糖、焦糖、太妃糖、甘草糖、明胶基软糖、口香糖和泡泡糖。本发明糖果组合物的范围内的结晶产品包括软糖和奶油、奶油巧克力软糖、奶油杏仁糖、葵蜜饯、果仁糖、压缩糖例如片剂、杏仁蛋白软糖和糊以及包衣糖(糖衣丸)。这些产品的组合同样处于糖果组合物的范围内。例如,巧克力包覆的结晶或者非结晶产品。
但是,基本上,本发明降低的冰凉感可有利的应用到任何的其中赤藓醇被用作甜味剂的食品上,例如,巧克力,焙烤食品例如面粉糕饼和饼干,硬糖和软糖,乳制品例如冰淇淋及其它。特别优选纤维和/或糖酯依照本发明被用来降低巧克力中的赤藓醇的冰凉感。
巧克力是本发明范围内的一种重要的糖果组合物,其包括甜巧克力、半甜巧克力、苦甜掺混的巧克力(其作为一个种类,经常指的是黑巧克力)、牛奶巧克力、酪乳巧克力、脱脂乳巧克力和白巧克力。另外,用坚果、水果、大米和巧克力领域所用的其他馅料填充的任何前述的巧克力也处于本发明的范围内。巧克力还包括任何的这样的糖果产品,该产品具有足够赋予巧克力味道、巧克力滋味的量的任何其他原料,其用作巧克力类似物或者巧克力替代品。
根据本发明,当纤维和/或糖酯在整个组合物中的存在量处于0.1-50wt%,特别是1-5wt%,更优选的是2-4wt%的范围内时,观察到了一种特别良好的效果。在本发明所用的食品组合物中,赤藓醇在整个组合物中通常的存在量是1-70wt%,特别是5-60wt%的量和优选是10-50wt%的量。纤维和/或糖酯与赤藓醇的重量比优选是1∶300至高达1∶5,优选是1∶300到1∶10,特别是1∶200至高达1∶20和更优选是1∶100到1∶30。在一种特别优选的实施方案中,该比例是1∶70到1∶10,特别是1∶50到1∶20。特别优选的,根据本发明,通过用纤维和/或糖酯来代替食品中存在的最多10w/w%的赤藓醇来降低冰凉感。
与包含代替多元醇例如赤藓醇的蔗糖的同样的食品相比,其中赤藓醇的冰凉感是根据本发明来降低的食品优选具有降低的卡路里含量。与含有至少10%,更优选至少20%和最优选至少30%的蔗糖的常规食品相比,优选该食品,特别是糖果组合物,和最优选是巧克力,具有降低的卡路里含量。该食品,特别是该糖果组合物,特别的具有小于450kcal/100g,更优选小于400kcal/100g,甚至更优选小于300kcal/100g,特别是小于200kcal/100g和最优选小于100kcal/100g的卡路里含量。
此外,可以加入高甜度的甜味剂。能够用作无营养的甜味剂的高甜度的甜味剂可以选自:阿斯巴特糖精、安赛蜜盐例如安赛蜜-K、糖精(例如钠盐和钙盐)、环己氨基磺酸盐(例如钠盐和钙盐)、三氯蔗糖、阿力甜(alitame)、纽甜(neotame)、甜菊糖、甘草甜素(glycyrrhizin)、新桔皮苷二氢查耳酮、莫内林、奇异果甜蛋白(thaumatin)、甜味蛋白(brazzein)及其混合物。
此外,本发明人已经发现纤维和/或糖酯可以用不同的方法来引入到食品组合物中,同时保持它们降低赤藓醇的冰凉感的能力。所以,本发明还涉及一种生产赤藓醇-纤维组合物或者赤藓醇-糖酯组合物的方法,其包括步骤:
(i)将纤维和/或糖酯与赤藓醇进行干混,
(ii)熔融所述的干混物,
(iii)在比步骤(ii)的温度更低的温度进行凝固。
在这种实施方案中,纤维和/或糖酯和多元醇例如赤藓醇首先进行干混。然后将该混合物加热,特别是加热到100-150℃,更优选加热到120-140℃。然后将所获得的熔融物在更低的温度(例如20-35℃),特别是室温进行结晶出来(=凝固)。
可替代的方法包括:一种生产赤藓醇-纤维组合物或者赤藓醇-糖酯组合物的方法,其包括步骤:
(i)制备纤维和/或糖酯与赤藓醇的水溶液或者分散体,
(ii)升温所述的溶液,和
(iii)蒸发水或者冷却所述溶液,并任选的加入烷醇来诱导结晶。
在这种方法中,首先制备纤维和/或糖酯与多元醇例如赤藓醇的水溶液或者分散体。然后升温所述的水溶液或者分散体,特别是升温到70-130℃,优选80-120℃。通过加热将水从溶液/分散体中除去。优选水是通过蒸发(例如在加压下、在真空下或者在大气压力下)或者通过喷雾干燥来除去的。然后可以将该溶液冷却,特别是冷却到20-35℃的更低的温度来进一步结晶。合适的烷醇是例如乙醇、异丙醇或其混合物。
另外一种方法涉及生产赤藓醇-纤维组合物或者赤藓醇-糖酯组合物,其包括步骤:
(i)干混赤藓醇与纤维和/或糖酯。
通过干混纤维和/或糖酯与赤藓醇可以有效的降低赤藓醇的冰凉感。
上述的共结晶方法是优选的。已经发现通过共结晶方法通常能够实现特别良好的冰凉感的降低。
赤藓醇与糖酯和/或纤维的共熔组合物选自果胶,瓜耳胶,黄原胶,刺槐豆胶,藻酸盐,角叉菜胶,可溶性可可纤维,瓜耳胶的可溶性纤维,纤维素,纤维素衍生物,β-葡聚糖,乙酰化己二酸双淀粉,n-OSA淀粉,羟丙基淀粉磷酸酯,部分解聚的纤维及上述两种或多种的混合物。
一种组合物,其中糖酯和/或纤维与赤藓醇的重量比是1∶5-1∶300,优选是1∶10-1∶300。
纤维或者糖酯对于冰凉感的降低,特别是赤藓醇的感官冰凉感的降低可以例如通过下面的方法或者技术来证明。具体的,分析技术可以用来评价赤藓醇-纤维的组合以及最终的产品。这样的技术包括热量计测量,其能够测量溶解热和该溶解热的扩散速度。
此外,赤藓醇冰凉感的降低可以由人组成的品尝小组来评价。可以进行初期测试来评价赤藓醇-纤维样品或者赤藓醇-糖酯样品。但是,优选的是使用最终的产品例如糖果组合物或者巧克力来评价赤藓醇冰凉感的降低。优选使用由无纤维的赤藓醇生产的或者由糖生产的同样的食品来作为评价的参考材料。
优选的筛评最终的产品的感官冰凉感降低的方法是使用品尝小组。
但是,下面的分析结果同样指示了冰凉感的降低,特别是更低的熔融焓、更低的熔融温度或者熔融峰形状的改变。更低的熔融焓或者更低的熔融温度具体指的是降低了至少5%,更优选降低了至少10%。
本发明进一步通过下面的实施例来阐述。除非另有指示,否则全部的%是作为wt%给出的。
实施例1
将97wt%的赤藓醇(Eridex,Cargill)与3wt%的角叉菜胶(阿尔塔角叉菜胶,来自Cargill)一起进行干混。将该干混物放入烧杯中,并且在150℃的油浴中进行加热,直到发生完全熔融。将所形成的熔融物倒出到铝盘上,在这里它结晶出来。磨碎该固体材料。所获得的粉末具有小于200μm的粒度(80%)。
实施例2
冰凉感的测量
将50ml升温到37℃的蒸馏水加入到100ml的双包套烧杯中。将该烧杯通过循环温水调节温度到37℃。将热电偶***到水中监测温度。用机械搅拌器进行搅拌(1600rpm)。
当水温恒定在37℃时,切断加热,将25g实施例1所制造的赤藓醇/角叉菜胶产物加入到烧杯中,记录30秒钟内的温度下降。
结果表示在表1中:
表1:
组合物 | 0秒后的温度(℃) | 5秒后的温度(℃) | 10秒后的温度(℃) | 20秒后的温度(℃) |
赤藓醇97%赤藓醇/3%角叉菜胶 | 37.037 | 29.134.8 | 23.832.5 | 22.328.9 |
该赤藓醇/角叉菜胶样品具有很不明显的冰凉感,这可以在温度差异中观察到。
实施例3
赤藓醇和糖酯的几种共熔产物(三菱)(基于干重赤藓醇的不同的量)是根据实施例1的熔融程序来制备的。
每个共熔产物的冰凉感是通过使用实施例2的方法来测量的。
结果表示在表2中:
表2
组合物 | 0秒后的温度(℃) | 5秒后的温度(℃) | 10秒后的温度(℃) | 20秒后的温度(℃) |
赤藓醇95%赤藓醇/1%S17095%赤藓醇/5%S27099.5%赤藓醇/0.5%S57098%赤藓醇/2%S57095%赤藓醇/5%S57095%赤藓醇/5%S1570 | 37.037.037.037.037.037.037.0 | 29.136.535.932.733.135.734.0 | 23.835.233.926.727.832.031.2 | 22.332.129.8--28.026.0 |
S170=硬脂酸蔗糖酯,大约100%的二酯、三酯、聚酯
S270=硬脂酸蔗糖酯,大约10%的单酯和90%的二酯、三酯、聚酯
S570=硬脂酸蔗糖酯,大约30%的单酯和70%的二酯、三酯、聚酯
S1570=硬脂酸蔗糖酯,大约70%的单酯和30%的二酯、三酯、聚酯
与纯的赤藓醇相比,赤藓醇和糖酯的组合产生了冰凉感的降低。
实施例4
97wt%的赤藓醇和3wt%的果胶(Unipectin RS ND,来自Cargill)的共熔产物是根据实施例1的熔融程序来制备的。
每种化合物的冰凉感是使用实施例2所述的方法来测量的。
表3表示了结果。
表3
组合物 | 开始温度(℃) | 5秒后的温度(℃) | 10秒后的温度(℃) | 20秒后的温度(℃) |
赤藓醇97%赤藓醇/3%果胶 | 37.037.0 | 29.133.2 | 23.828.8 | 22.325.5 |
该赤藓醇/果胶样品表现出降低的冰凉感。
实施例5
97wt%的赤藓醇和3wt%的藻酸盐(Algogel 6021,来自Cargill)的共熔产物是根据实施例1的示例来制备的。
冰凉感是使用实施例2所述的方法来测量的。
表4表示了结果:
表4
组合物 | 开始温度(℃) | 5秒后的温度(℃) | 10秒后的温度(℃) | 20秒后的温度(℃) |
赤藓醇97%赤藓醇/3%藻酸盐 | 3737 | 29.131.3 | 23.827.2 | 22.325 |
该赤藓醇/藻酸盐样品表现出降低的冰凉感。
实施例6
97wt%的赤藓醇和3wt%的瓜耳胶(Cargill)的共熔产物是根据实施例1的示例来制备的。
冰凉感是使用实施例2所述的方法来测量的。
表5表示了结果:
表5
组合物 | 开始温度(℃) | 5秒后的温度(℃) | 10秒后的温度(℃) | 20秒后的温度(℃) |
赤藓醇97%赤藓醇/3%瓜耳胶 | 37.037.0 | 29.131.2 | 23.826.6 | 22.325.2 |
该赤藓醇/瓜耳胶样品表现出降低的冰凉感。
实施例7
95wt%的赤藓醇和5wt%的琼脂(HP900Cargill)的共熔产物是根据实施例1的示例来制备的。
冰凉感是使用实施例2所述的方法来测量的。
表6表示了结果:
表6
组合物 | 开始温度(℃) | 5秒后的温度(℃) | 10秒后的温度(℃) | 20秒后的温度(℃) |
赤藓醇95%赤藓醇/5%琼脂 | 37.037.0 | 29.133.7 | 23.832.2 | 22.328.8 |
该赤藓醇/琼脂样品表现出降低的冰凉感。
实施例8
95wt%的赤藓醇和5wt%的可溶性可可纤维(Natraceuticals,西班牙)的共熔产物是根据实施例1的示例来制备的。
冰凉感是使用实施例2所述的方法来测量的。
表7表示了结果:
表7
组合物 | 0秒后的温度(℃) | 5秒后的温度(℃) | 10秒后的温度(℃) | 20秒后的温度(℃) |
赤藓醇95%赤藓醇/5%可溶性可可纤维 | 37.037.0 | 29.134.3 | 23.829.8 | 22.325.3 |
该赤藓醇/可溶性可可纤维样品具有降低的冰凉感。
实施例9
90wt%的赤藓醇和10wt%的部分解聚的瓜耳胶(Benefiber,Novartis)的共熔产物是根据实施例1的示例来制备的。
该共熔产物的冰凉感是使用实施例2所述的方法来测量的。
表8表示了结果:
表8
组合物 | 0秒后的温度(℃) | 5秒后的温度(℃) | 10秒后的温度(℃) | 20秒后的温度(℃) |
赤藓醇90%赤藓醇/10%部分解聚的瓜耳胶 | 37.037.0 | 29.131.6 | 23.828.4 | 22.327.4 |
该赤藓醇/部分解聚的瓜耳胶样品具有很不明显的冰凉感。
实施例10
98wt%的赤藓醇、0.5%的S170糖酯(三菱)和1.5%的角叉菜胶(阿尔塔角叉菜胶,Cargill)的共熔产物是根据实施例1的示例来制备的。
冰凉感是使用实施例2所述的方法来测量的。
表9表示了结果:
表9
组合物 | 0秒后的温度(℃) | 5秒后的温度(℃) | 10秒后的温度(℃) | 20秒后的温度(℃) |
赤藓醇98.0%赤藓醇/1.5%的角叉菜胶+0.5%的S170糖酯 | 37.037.0 | 29.136.1 | 23.833.6 | 22.328.1 |
S170=硬脂酸蔗糖酯,大约100%的二酯、三酯、聚酯
该赤藓醇/角叉菜胶-糖酯样品具有很不明显的冰凉感。
实施例11
97wt%的赤藓醇和3%的角叉菜胶(阿尔塔角叉菜胶,Cargill)的共熔产物是根据实施例1的熔融方法来获得的。
97wt%的赤藓醇和3wt%的角叉菜胶(阿尔塔角叉菜胶,Cargill)组合以下面的方式获自赤藓醇和角叉菜胶的溶液:
将100g的97wt%的赤藓醇和3wt%的角叉菜胶的共混物加入到100g的水中。将该溶液在烧杯中用加热板加热到140℃。将所获得的熔融物倾倒到铝盘上来使它结晶出来。将所获得的晶体在真空下100℃干燥14小时。将该晶体磨碎。
90%的赤藓醇/10%的麦芽糊精DE 14(01910,来自Cargill)-具有下面的值(90wt%的赤藓醇(Eridex,Cargill)与10%的麦芽糊精(01910,来自Cargill)一起进行干混,并且该进一步的程序类似于实施例1)。
结果表示在表10中:
表10
组合物 | 开始温度(℃) | 5秒后的温度(℃) | 10秒后的温度(℃) | 20秒后的温度(℃) |
赤藓醇 | 37 | 29.07 | 23.75 | 22.32 |
97%赤藓醇/3%的角叉菜胶(由溶液制成) | 37 | 33.32 | 31.14 | 26.7 |
97%赤藓醇/3%的角叉菜胶(共熔物) | 37 | 34.8 | 32.5 | 28.9 |
90%赤藓醇/10%的麦芽糊精DE 14 | 37 | 28.91 | 25.65 | 23.89 |
加入麦芽糊精仅仅产生了一种稀释效应,并且这里没有降低冰凉感。
该发现证明两种产品都有降低赤藓醇的冰凉感的作用。
实施例12
巧克力的制造
巧克力是用下表的成分来生产的
奶油巧克力 | 黑巧克力 | |
可可块 | 11.50% | 42% |
可可油 | 23.50% | 13.50% |
甜味剂 | 42.50% | 44% |
脱脂奶粉 | 22% | |
卵磷脂 | 0.48% | 0.48% |
将这些成分在45℃的Z型混合器中以35rpm的混合速率进行混合,以50-60rpm的速率进行精炼。
为了生产黑巧克力,首先将甜味剂放入Z型混合器中。随后,加入部分的可可块,然后加入部分的可可油。用3辊精炼机进行精炼。将精炼后所获得的粉末重新放入Z型混合器中1-2h。将该Z型混合器的温度升高到70℃,加入第二部分的可可块。14h之后加入第二部分的可可油。将该混合物的温度降低到50℃。在加工结束前1小时加入卵磷脂。
制备下面的巧克力配料:
No. | 配方(W/W) | 类型 |
1 | 100ErOH | 黑巧克力 |
2 | 98/2 ErOH/Algogel 6021 | 黑巧克力 |
3 | 90/10 ErOH/可溶性可可纤维 | 奶油巧克力 |
4 | 95/5 ErOH/角叉菜胶 | 奶油巧克力 |
使用100%的赤藓醇(ErOH)作为甜味剂的配料No.1被用作参考。对于No.4的混合物来说,没有观察到赤藓醇的冰凉感,即赤藓醇的冰凉感完全被抑制。配料No.2和3观察到了冰凉感显著的降低,产生了一种所观察的轻微冰凉感的巧克力产品。
奶油巧克力的制备相应于黑巧克力的制备,除了脱脂奶粉与甜味剂一起加入之外。
卡路里的降低
含有作为甜味剂的95/5赤藓醇/角叉菜胶的配方的No.4的奶油巧克力具有360kcal/g。与此相对比,含有蔗糖的参考巧克力具有大约530kcal/100g,其意味着根据本发明所生产的巧克力的卡路里降低了32%。
Claims (13)
1.糖酯和/或纤维用于降低冰凉感,特别是赤藓醇的感官冰凉感的用途,所述的糖酯和/或纤维选自果胶、瓜耳胶、黄原胶、刺槐豆胶、藻酸盐、角叉菜胶、可溶性可可纤维、瓜耳胶的可溶性纤维、纤维素、纤维素衍生物、β-葡聚糖、乙酰化己二酸双淀粉、n-OSA淀粉、羟丙基淀粉磷酸酯、部分解聚的纤维及上述两种或多种的混合物。
2.权利要求1的用途,其用于降低糖果组合物中的赤藓醇的冰凉感。
3.前述任何一项权利要求的用途,其中糖果组合物是巧克力组合物。
4.前述任何一项权利要求的用途,其中纤维和/或糖酯的合计重量与赤藓醇重量的比例是1∶5-1∶300,优选是1∶10-1∶300。
5.前述任何一项权利要求的用途,其中赤藓醇在总组合物中的存在量是1-70wt%,特别是5-60wt%。
6.前述任何一项权利要求的用途,其中另外加入一种高甜度的甜味剂。
7.一种赤藓醇与糖酯和/或纤维的共熔组合物,所述的糖酯和/或纤维选自果胶、瓜耳胶、黄原胶、刺槐豆胶、藻酸盐、角叉菜胶、可溶性可可纤维、瓜耳胶的可溶性纤维、纤维素、纤维素衍生物、β-葡聚糖、乙酰化己二酸双淀粉、n-OSA淀粉、羟丙基淀粉磷酸酯、部分解聚的纤维及上述两种或多种的混合物。
8.根据权利要求7的组合物,其中纤维和/或糖酯与赤藓醇的重量比是1∶5-1∶300,优选是1∶10-1∶300。
9.一种糖果组合物,其包括赤藓醇和糖酯和/或纤维,所述的糖酯和/或纤维选自果胶、瓜耳胶、黄原胶、刺槐豆胶、藻酸盐、角叉菜胶、可溶性可可纤维、瓜耳胶的可溶性纤维、纤维素、纤维素衍生物、β-葡聚糖、乙酰化己二酸双淀粉、n-OSA淀粉、羟丙基淀粉磷酸酯、部分解聚的纤维及上述两种或多种的混合物,其中糖酯和/或纤维与赤藓醇的重量比是1∶5-1∶300,优选是1∶10-1∶300。
10.根据权利要求9的糖果组合物,特征在于该糖果组合物是巧克力组合物。
11.一种生产赤藓醇-纤维和/或糖酯组合物的方法,其包括步骤:
(i)将纤维和/或糖酯与赤藓醇进行干混,
(ii)熔融所述的干混物,和
(iii)在比步骤(ii)的温度更低的温度进行凝固。
12.根据权利要求11的方法,特征在于纤维选自果胶、瓜耳胶、黄原胶、刺槐豆胶、藻酸盐、角叉菜胶、可溶性可可纤维、瓜耳胶的可溶性纤维、纤维素、纤维素衍生物、β-葡聚糖、乙酰化己二酸双淀粉、n-OSA淀粉、羟丙基淀粉磷酸酯、部分解聚的纤维及上述两种或多种的混合物。
13.根据权利要求11或者12的方法,其中糖酯和/或纤维与赤藓醇的重量比是1∶5-1∶300,优选是1∶10-1∶300。
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EP2605668A4 (en) * | 2010-08-18 | 2017-07-05 | Cargill, Incorporated | Sweetener composition |
GB2495157A (en) * | 2011-09-20 | 2013-04-03 | Nihon Kraft Foods Ltd | Extruded confectionery comprising filled capillaries |
JP5575734B2 (ja) * | 2011-12-01 | 2014-08-20 | ▲たか▼森 涼子 | チョコレート |
MX2022005911A (es) * | 2019-11-21 | 2022-06-27 | Gen Mills Inc | Arandanos infundidos y metodos para prepararlos. |
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JP3379207B2 (ja) * | 1994-04-08 | 2003-02-24 | 三菱化学株式会社 | 軟キャンデーの製法 |
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JP3505367B2 (ja) * | 1997-09-10 | 2004-03-08 | 三菱化学フーズ株式会社 | 甘味料組成物 |
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EP0727146A2 (en) * | 1995-02-14 | 1996-08-21 | Cerestar Holding Bv | Chocolate composition |
US20040086615A1 (en) * | 2002-11-04 | 2004-05-06 | Cargill, Inc. & Cerestar Holding Bv | Reduced calorie confectionery compositions |
US20040151816A1 (en) * | 2003-01-31 | 2004-08-05 | Ravi Nana | Soft serve ice cream and method for preparation |
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PL2136652T3 (pl) | 2013-06-28 |
KR20100016502A (ko) | 2010-02-12 |
CA2684117A1 (en) | 2008-10-23 |
WO2008125344A1 (en) | 2008-10-23 |
BRPI0810030A2 (pt) | 2014-09-16 |
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