CN102438460A - 可食用组合物 - Google Patents
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Abstract
用于食品中的隔离组合物包含以重量计1％至40％的具有不大于90聚合度的淀粉和以重量计40％至90％的用于淀粉的增塑剂，优选丙三醇，淀粉含量与增塑剂含量之比以重量计不大于1∶1.5。该组合物可以包含以重量计最多40％的膨胀剂，优选果糖。还公开了加入该隔离物的食品，以及制备该隔离物的方法。
Description
本发明涉及一种可食用组合物，具体地涉及用于作为食料组分例如脂肪流动的隔离物的可食组合物。
在复合食品如复合糖食品中，希望能够防止一部分的组分迁移至另一部分中。例如，对于包括具有相对高软脂肪含量的芯部(如果仁芯部)和包衣(如巧克力)的糖食品，希望能够防止脂肪从芯部迁移至包衣中。在有巧克力包衣的情况下，脂肪迁移至包衣中可以导致脂肪霜在包衣表面上的形成；虽然该脂肪霜是无害的，但它是审美上不受欢迎的。脂肪迁移也对糖食产品的组织有不利影响；例如，有脂肪迁移其中的巧克力可能软化。
例如在EP-A-0 547 551中，已经提出了提供淀粉薄膜形式的抗湿气侵入隔离物。虽然这种薄膜可以有效作为隔离物，但它是食品内部的固态层并且在食用该食品时是可觉察的，由此对食品的味道和组织特征造成不利影响。
因此，一直希望提供用于食品中的隔离组合物，其对食品的感官特征具有微小影响或没有影响，并且有效防止某组分从食品的一个基材迁移至另一基材。
根据本发明，提供了用于食品中的隔离组合物，其包含以重量计1％至40％的具有不大于90聚合度的淀粉和以重量计40％至90％的用于淀粉的增塑剂，淀粉与增塑剂之比不大于1∶1.5。
认为所用淀粉的类型不是特别重要的；例如，不认为淀粉的淀粉酶/支链淀粉比是重要的。优选的是淀粉的聚合度(DP)不低于5，更优选地不低于10，但是也可以使用具有较低DP值的淀粉。淀粉可以是改性淀粉。
优选的增塑剂是丙三醇。其他的优选增塑剂包括二元醇，如乙二醇和丙二醇。优选地，淀粉与增塑剂之比不大于1∶3，优选地不大于1∶4，更优选地不大于1∶6，更优选地不大于1∶8。优选地，该比值不小于1∶20，更优选地不小于1∶12，更优选地不小于1∶10。
该隔离组合物优选地包含以重量计最多40％的膨胀剂，其赋予该组合物所希望的风味。优选的膨胀剂是果糖。其他的优选膨胀剂包括其他单糖和二糖。不显著影响组合物粘度的其他可食用组分也可以作为膨胀剂使用。
隔离组合物可以包含以重量计最多10％的水。含水量影响隔离组合物的粘度并且可以用来调控粘度。
本发明的隔离组合物在其施加至食品时是液体，从而传统糖食制造技术如浸挂法或所谓三重投射浇注(triple shot deposition)技术可以用来施加它们。优选地，本发明隔离组合物的粘度在施加时是5Pa·s至600Pa·s，优选地是100Pa·s至400Pa·s。在25℃使用40mm平坦(0°)钢探针和1mm间隙，以1000Pa的恒定剪切速率在Advanced Rheometer AR100平行板流变仪上进行粘度测量。
本发明也提供复合食品，其包括彼此具有不同脂肪组合物和/或含量的第一和第二食品基材和隔在它们之间的本发明隔离组合物。所述基材可以含有不同脂肪、不同数量的脂肪或这两者。优选地，第一基材是芯部并且第二食品基材是在该芯部周围的包衣；更优选地，芯部具有比包衣更高的液态脂肪含量。
优选地，第一基材是基于软脂肪的芯部，如糖食用奶油(无需是乳制品奶油)。常见的糖食用奶油具有如下组成：
至少25％软脂肪，其在20℃含有至少20％液态脂肪(即，比巧克力中可可脂具有更高比例和更柔软的脂肪)；
乳化剂如卵磷脂或PGPR；和
其他膨胀成分如糖或其他单糖和二糖、多元醇、脱脂奶粉或其他食品成分。
优选地，第二食品基材是基于脂肪的包衣如巧克力包衣、巧克力复合物(不符合巧克力通常定义的巧克力味食材，通常比巧克力含有更少可可脂或不含可可脂)或巧克力等同物(含有稀少或不含巧克力但具有相似味道和组织的材料)。在特别优选的食品中，包衣是巧克力。
本发明也提供一种制备本发明隔离组合物的方法，包括：将淀粉溶解于增塑剂中并且加热该溶液，优选地在120℃至160°之间加热。如果将添加水，则它随增塑剂一起添加。膨胀剂优选地在淀粉已经溶解后添加。
本发明将通过举例方式参考附图进一步描述，在所述附图中：
图1显示本发明糖食产品的横截面；
图2示意显示用于产生图1糖食产品的第一装置；并且
图3示意显示用于产生图1糖食产品的第二装置。
本发明将部分地参考制造具有软脂肪基芯部的巧克力包衣的果仁糖来描述。可以很容易理解本发明可应用于其他食品中，在所述的其他食品中需要针对液态脂肪的隔离物，尤其针对液态脂肪从食品的高液态脂肪含量基材中迁移的隔离物。
图1中所示的本发明巧克力包衣果仁糖10包括果仁芯12作为第一基材和巧克力包衣14作为第二基材。由于果仁芯的液态脂肪含量高于巧克力包衣，在传统的巧克力包衣果仁糖中，脂肪总是从芯部迁移至包衣，导致所不希望的脂肪霜在包衣表面上形成和包衣的软化。在本发明的巧克力包衣果仁糖中，将本发明隔离组合物的层16设置在果仁芯12和巧克力包衣14之间。隔离层16防止脂肪从芯12迁移至包衣16，从而巧克力包衣果仁糖10可以在包衣上无霜形成的情况下贮藏。
本发明的隔离组合物可以通过如下制备：
淀粉组分通过以下方式溶解于增塑剂：将它们在120℃至160℃于具有低剪切桨式混合器的夹层容器中一起加热直至溶液清亮(通常需要至多10分钟，取决于用量和容器)。含水量，如果有的话，可以通过加热降低。添加所用的任意膨胀剂至加热的溶液。溶液随后冷却至室温。相对于高剪切混合，优选低剪切混合以避免降低淀粉的聚合度。
表1显示本发明的示例性隔离组合物。在该表中：
HPS是稀释的羟丙基淀粉；
GLY是丙三醇；
SUC是蔗糖；
FRU是果糖。
CRY是Crystal-Tex626(商标)，由National Starch & Chemical供应的木薯糊精产品；并且
GLU13是Glucidex12(商标)，由Roquette Freres供应的玉米麦芽糊精产品，其具有与约16DP(聚合度)对应的12DE(葡萄糖当量)。
表1
本发明的隔离组合物在制备时是相对粘稠的液体。它们施加至食品基材，可以采用食品制备中将液体在基材内部挂涂的任意方法。优选的方法包括浸挂法和三重投射浇注法。
通过实施例，例如参考巧克力包衣果仁糖的制备，如图1所示具有薄巧克力包衣果仁糖的总体球形的芯部的类型，将进一步描述本发明隔离组合物的应用。将理解所述隔离组合物可以应用于其他食品基材并且使用其他应用技术。
实施例1：浸挂法
通过在Hobart混合机中混合以重量计27.5％的糖粉和以重量计22.5％的脱脂奶粉来制备果仁糖芯。在30℃搅拌下缓慢搅拌下添加以重量计24.8％的熔融软脂肪至以形成干的糊膏。在辊式精磨机中精制这种干的易碎糊膏直至缩减粒径至不大于约14μm。搅拌下向该糊膏添加另外的以重量计24.7％的熔融软脂肪以产生均匀的液态糊膏。冷藏该糊膏直至使用。
在制备包衣果仁糖中所用的外包衣是以如下组成制得的传统牛奶巧克力：
将巧克力精制至粒径低于14μm。
使用浸挂技术通过以下方式制得用于包衣果仁糖制备中所用的隔离组合物：将重量计11.3％稀释的羟丙基淀粉(C*AraSet 75701(商标)，由Cargill plc供应)添加至以重量计59.3％的丙三醇并且加热至150℃以溶解淀粉。以重量计29.4％的果糖添加至溶液，此溶液随后冷却30℃。隔离组合物具有如上所述测量的在25℃下145Pa·s粘度。
在用来制作包衣果仁糖之前，基于果仁糖的重量，向如上所述制得的果仁糖添加以重量计5％的向日葵油和以重量计10％的脆饼夹杂物(wafer inclusion)。
本发明的包衣果仁糖可以通过图2中示意的浸挂装置20类型制备。将果仁糖糊膏从糊膏漏斗22依次导入沿图2中箭头所示方向转动的模转筒26表面上多个模24(其中4个示意性模在图2中显示)中，形成果仁糖的芯部。在模24处于最高点时芯部糊膏导入模24中；充填的模被该转筒携带至其最低点，在该点处模制的芯部释放到连续带28(图2中仅显示其上部的运行)上。芯部30在传送带28上传送到第一连续网带32(图2中仅显示其上部的运行)上，其传送芯部穿过从网带32上方的隔离物漏斗34释放的约30℃至约50℃的隔离组合物幕，以用隔离组合物包覆芯部。冷却转筒26，从而在芯部30通过隔离组合物幕时，它们的表面处于约-10℃。以任意方式，例如使用以最多约5bar操作的风刀36，将隔离组合物涂层的厚度降至约0.5mm。在这个阶段，隔离物包覆的芯部的温度是约-5℃，并且隔离组合物充分地在芯部上固化以允许隔离物包覆的芯部转移至制造工序的下一个阶段，同时维持均匀、连续的隔离物涂层。
隔离物包覆的芯部由第一网带32携带至第二连续网带38(图2中仅显示其上部的运行)，其传送所述芯部穿过从巧克力漏斗40释放的约28℃的液态调温牛奶巧克力，以提供外部巧克力包衣。通过使用最多2bar运行的鼓风机42，将巧克力包衣的厚度降至约6mm。包衣果仁糖的表面在此阶段处于约15℃。这些果仁糖由第二网带38携带至另一条连续带44(图2中仅显示其上部的运行)进入冷却区46中，其中它们的温度降至约10℃，此后果仁糖从该带移出以进行包装和贮存。如此实施该工艺，从而完成的包衣产品中芯部与巧克力之比是约3∶2。
在20℃贮存32周后，在包衣果仁糖的表面上没有明显的脂肪霜，并且巧克力包衣未软化。脆饼夹杂物仍是脆的。
实施例2；三重投射浇注法：
通过以下方式制得隔离组合物：以重量计12.8％稀释的羟丙基淀粉(C*AraSet75701(商标)，由Cargill plc供应)添加至以重量计54.5％的丙三醇在以重量计4.8％的水中的溶液，并且加热该混合物至150℃以使淀粉溶解于丙三醇溶液中。添加以重量计27.9％的果糖，并且将混合物冷却至30℃。
使用Winkler & Dünnebier Süβwarenmaschinen GmbH WDS 163.02浇注机产生包衣果仁糖。图3中示意地显示三重投射浇注机50。将果仁糖、隔离组合物和液态调温巧克力分别供应至3个独立漏斗52a、b、c。果仁糖和巧克力包衣具有与实施例1中那些果仁糖和巧克力包衣相同的组成。将果仁糖、隔离组合物和液态调温巧克力分别从所述漏斗经相应的管54a、b、c引导至该机器汇中的三个同轴浇注喷嘴：内部56a、中部56b和外部56c，并且浇注到在带60上喷嘴56a、b、c下方连续通过的模58中，以形成具有果仁芯、隔离物涂层和外部巧克力包衣的包衣果仁糖。中止每种组分的流动并对其计时，从而当材料进入模58以形成包衣果仁糖62时，果仁芯由隔离组合物包覆并且隔离组合物由巧克力包覆。可以冷却所述模以加速巧克力包衣的固定。包衣果仁糖从所述模中移出进行包装和贮存。
在本实施例中，漏斗52a、b、c中和喷嘴56a、b、c中材料的温度维持在27℃和31℃之间。调整到达喷嘴的流动以制备巧克力包衣果仁糖，含有以重量计33％果仁糖、以重量计50％巧克力和以重量计17％隔离组合物。
通过三重投射浇注法制备的本发明巧克力包衣果仁糖的性能与具有相似组成但无隔离物层的对照巧克力包衣果仁糖的性能比较；芯部与巧克力包衣的比率在两个样品中是相同的。本发明果仁糖的巧克力包衣的硬度在32周后持续增加(在研究它们期间处于18℃)，而对照果仁糖的巧克力包衣的硬度在三周后明显降低并且随后保持稳定。这表明脂肪已经从对照果仁糖的芯部迁移至巧克力包衣，从而使之软化，这也表明这种现象并未在本发明的包衣果仁糖中发生。
测定巧克力包衣的硬度如下：
在测量韧度之前，将贮藏在18C°的产品置于20℃的箱内至少2小时。使用带有45°钢锥的组织分析仪(Stable Microsystems Ltd TA2XTi)来测量巧克力壳硬度。探针检测速率设定至1mm/s。记录探针穿入巧克力包衣1mm时的力。
结果如下：
从结果中显而易见，如所预期那样因液态脂肪从芯部迁移至包衣中的作用，对照果仁糖的巧克力包衣在32周贮存期后略微缩减。还可以看出本发明果仁糖的巧克力包衣在经历相同时间后硬化，表明没有脂肪从芯部迁移至糖中。
还指出本发明包衣果仁糖的巧克力包衣的稳定性优于对照果仁糖。在制造后15和32周进行热稳定性比。本发明果仁糖在35℃稳定，而对照果仁糖在此温度瓦解。
可以看出，本发明提供用于食品的隔离组合物，其对食品的感官特征具有微小影响或没有影响，并且有效防止某组分从食品的一个基材迁移至另一基材，并且还提供加入这种隔离组合物的食品及用于制备这种隔离组合物的方法。
Claims (13)
1.一种用于食品中的隔离组合物，包含：
以重量计1％至40％的具有不大于90聚合度的淀粉；和
以重量计40％至90％的用于淀粉的增塑剂，淀粉含量与增塑剂含量之比以重量计不大于1∶1.5。
2.根据权利要求1所述的隔离组合物，其中增塑剂是丙三醇。
3.根据权利要求1或2所述的隔离组合物，其中淀粉与增塑剂之比不大于1∶3，优选地不大于1∶4，优选地不大于1∶6，优选地不大于1∶8。
4.根据权利要求1、2或3所述的隔离组合物，其中淀粉与增塑剂之比不大于1∶20，更优选地不大于1∶12，更优选地不大于1∶10。
5.根据前述任一项权利要求所述的隔离组合物，包含以重量计最多40％的膨胀剂，优选是果糖。
6.根据前述任一项权利要求所述的隔离组合物，包含以重量计最多10％的水。
7.一种复合食品，包括彼此具有不同脂肪组合物和/或含量的第一和第二食品基材，以及隔在它们之间根据权利要求1至6任一项所述的隔离组合物。
8.根据权利要求7所述的复合食品，其中第二食品基材是围绕第一食品基材的芯周围的涂层。
9.根据权利要求7或8所述的复合食品，其中第一食料组分是基于软脂肪的糖食用奶油。
10.根据权利要求7、8或9所述的复合食品，其中第二食品基材是基于脂肪的涂层如巧克包衣、巧克力复合物或巧克力等同物。
11.一种制备权利要求1所述的隔离组合物的方法，包括：通过将淀粉和增塑剂在120℃至160°之间的温度加热，使淀粉溶解于增塑剂中。
12.根据权利要求11所述的方法，进一步包括在加热混合物之前添加额外的水。
13.根据权利要求11或12所述的方法，进一步包括添加膨胀剂至加热的溶液。
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| CN112439657A (zh) * | 2020-11-17 | 2021-03-05 | 杭州饱乐食品有限公司 | 一种麦片表面快速精准喷涂冻干粉的***及喷涂方法 |
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| EP2606740A1 (en) * | 2011-12-23 | 2013-06-26 | Nestec S.A. | Aerated chocolate |
| WO2013151423A1 (en) * | 2012-04-03 | 2013-10-10 | Friesland Brands B.V. | Chocolate with milk fat fractions |
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| CN112439657A (zh) * | 2020-11-17 | 2021-03-05 | 杭州饱乐食品有限公司 | 一种麦片表面快速精准喷涂冻干粉的***及喷涂方法 |
| CN112439657B (zh) * | 2020-11-17 | 2021-11-30 | 杭州饱乐食品有限公司 | 一种麦片表面快速精准喷涂冻干粉的***及喷涂方法 |
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| WO2010122425A2 (en) | 2010-10-28 |
| AU2010240627A1 (en) | 2011-11-24 |
| HK1170385A1 (zh) | 2013-03-01 |
| EP2243381A1 (en) | 2010-10-27 |
| CA2760060A1 (en) | 2010-10-28 |
| CA2760060C (en) | 2017-08-29 |
| US9974328B2 (en) | 2018-05-22 |
| US10709162B2 (en) | 2020-07-14 |
| US20150216224A1 (en) | 2015-08-06 |
| AU2010240627B2 (en) | 2015-01-15 |
| US20200404960A1 (en) | 2020-12-31 |
| CN102438460B (zh) | 2016-07-06 |
| EP2440068B1 (en) | 2015-09-23 |
| RU2011147700A (ru) | 2013-05-27 |
| EP2440068A2 (en) | 2012-04-18 |
| US20180263275A1 (en) | 2018-09-20 |
| WO2010122425A3 (en) | 2011-05-05 |
| US20120114806A1 (en) | 2012-05-10 |
| RU2534571C2 (ru) | 2014-11-27 |
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