CN103037709B - 用于制备冷冻凝胶甜食的组合物和方法 - Google Patents
用于制备冷冻凝胶甜食的组合物和方法 Download PDFInfo
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- CN103037709B CN103037709B CN201180033056.1A CN201180033056A CN103037709B CN 103037709 B CN103037709 B CN 103037709B CN 201180033056 A CN201180033056 A CN 201180033056A CN 103037709 B CN103037709 B CN 103037709B
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种能冷冻并能在冷冻机中储存至少6个月的凝胶甜食产品。融化后，该凝胶甜食是即用的甜食，具有所需的口感和感官特性。所述甜食包含明胶、糖、菊糖、小麦纤维、***树胶、乳化剂、淀粉和水。
Description
相关申请的参考
本申请要求以2010年6月30日提交的美国临时申请第61/359,896号的优先权，该申请的内容引入本文作为本申请的参考。
发明的领域
本发明一般地涉及凝胶甜食，特别提供了融化之后即用的的冷冻稳定凝胶甜食的组合物和制备方法。
发明的背景
凝胶是货架期很短的产品，因为明胶凝胶对冷冻敏感。这样的产品水分含量非常高，具有不稳定的蛋白质凝胶。但是，这种产品作为甜食或盘边食物非常流行，特别是对于孩子来说。
目前，上述产品大部分在家庭制备，当工业化大规模生产时，通常为单独使用的塑料杯装的单一风味的产品形式。该产品储存于冰箱中，通过常规乳制品的冷链网络进行配发。
发明概述
本发明提供即用的凝胶组合物，其冷冻稳定达数周或数月。本发明的凝胶组合物包含凝胶、油脂、糖、乳化剂、稳定剂、淀粉、可溶性纤维、小麦纤维和水。该组合物具有所需的感官特性，并且具有货架期达数月之久的冷冻稳定性。
发明详述
本发明提供冷冻稳定的组合物作为即用的明胶凝胶产品。与现有的其他产品相比，该产品在冷冻温度下可以稳定达数月。本发明的凝胶组合物包含凝胶、纤维和凝胶稳定剂如水状胶质。不受任何特定理论的约束，认为水状胶质增强了蛋白质的网络。本发明组合物具有所需的感官特性，并且具有货架期达数月之久的冷冻稳定性。
本发明的明胶甜食包含凝胶、油脂、糖、乳化剂、稳定剂、淀粉、可溶性纤维(例如1.5-3.5％)、小麦纤维(例如0.01-0.5％)和水。在一个实施方式方式中，小麦纤维为0.05-0.5％。除非另外说明，否则所有的百分数都以重量百分数计算。凡是申请中指出的数值范围，全部数值都包括到十位小数点，所述范围中数值范围都包括到第十进制的位置。单数形式(如“一种乳化剂”)包括复数形式(如“乳化剂”)，反之亦然，除非前后文中另有明确的说明。
甜食是基于水的，或者可以是基于以任何其他非乳制品的液体，例如果汁。凝胶可以是用作可食目的的任何的勃鲁姆强度(bloom)。例如，凝胶可以是250或275勃鲁姆强度，以及在之间的所有整数。凝胶的含量应当使其能够成为胶体的形式。合适的含量是1.5-3.5％。
油脂可以是任何可食用的油脂。在一个实施方式中，油脂是植物油。例如，油脂可以是棕榈仁油(PKO)和/或椰子油。在另一个实施方式中，油脂是氢化的PKO，和部分氢化的椰子油。在另一个实施方式中，油脂可以是大豆油、芥花籽油、葵花油、玉米油、棉籽油、橄榄油、花生油、油菜籽油、红花油、或它们的任何馏分或组合。在另一个实施方式中，油脂可以是巴西棕榈油、椰子油、刚毛棕榈油、棕榈仁油，或它们的任何馏分或组合。合适的油脂含量是5-10％。
本发明组合物中的稳定剂是水状胶质。它们可以是天然或合成的。例子包括瓜尔胶、刺槐豆胶、***树胶、角叉菜胶、甲基纤维素和HPMC等。优选不单独使用瓜尔胶，因为观察到含有瓜尔胶(和非常少量的刺槐豆胶和角叉菜胶)的组合物中，产品不形成具有所需特性的凝胶，并且冷冻不稳定。重要的是配方中至少含有***树胶，在一个实施方式中，组合物包含瓜尔胶、刺槐豆胶、角叉菜胶和***树胶。胶通常为0.5-1.0％。大部分的胶组分是***树胶。例如，***树胶可以占胶组分的90-99.9％。
本发明适用的乳化剂包括聚山梨醇酯60，聚山梨醇酯80，单和二甘油酯、山梨聚糖和单硬脂酸甘油酯和卵磷脂等。合适的乳化剂的量为0.05-0.2％。
本发明组合物合适的淀粉包含玉米淀粉、马铃薯淀粉和木薯淀粉等。在一个实施方式中，淀粉是改性玉米淀粉。合适的淀粉含量为0.1-0.2％。
在本发明中也可以使用各种缓冲剂。优选的缓冲盐包含磷酸二钠、磷酸二钾、六磷酸二钠和柠檬酸钠。本发明可以使用一种以上的缓冲剂。
认为纤维是本发明的重要成分。合适的纤维含量是1.5-4.0％。一个例子是菊糖，其是可溶性纤维。另一种重要的纤维是小麦纤维。一种方便的使用两种重要组分(小麦纤维和***树胶)的方式是使用Equacia，其是商业可得的含有胶-纤维的成分。合适的Equacia的量为0.5-1.5％。Equacia通常含有5-30％的小麦纤维和70-95％的***树胶。在一个实施方式中，小麦纤维/***树胶混合物(Equacia)含有10-12％的无谷蛋白的小麦纤维，其余的是***树胶。
本发明组合物可以使用各种糖。本发明合适的糖包含单糖、二糖和多糖。糖可以由一种或多种糖组成，例如蔗糖、果糖、葡萄糖和/或强力甜味剂，例如天冬甜素、乙酰磺胺(acetosulfame)、阿力甜、糖精、环己基氨基磺酸盐和三氯蔗糖。本发明可以使用一种或多种强力甜味剂，配方中可以包括膨胀剂以便提供补充的固体，并赋予产品结构。合适的膨胀剂包含麦芽糖糊精、聚葡萄糖、多聚葡萄糖、木糖醇、甘露糖醇和山梨糖醇。合适的糖的含量为18-24％。
认为本文所述成分的特定组合提供了一种凝胶甜食，其能够以即食的形式冷冻，并且可以承受一次或多次的冷冻和融化循环。在冷冻形式下，所述凝胶甜食可以储存在冷冻设备中至少一个月。在各种实施方式中，其可以储存在冷冻设备中至少2、3、4、5、6、7、8、9、10、11或12个月。因此，所述凝胶不需要终端使用者由粉状配方制备成成新鲜产品，而是可以冷冻即食的形式购买。该冷冻甜食可以简单地融化和食用。
认为成分的特定组合为本产品提供了冷冻稳定性。出于对比的目的，当测试其他纤维或胶的时候，产品没有呈现相应的冷冻稳定性。另外，当单独使用瓜尔胶时，也没有产生相应于本发明配方所制备产品的凝胶产品。
表1
在上表中，ProfitTM商业购自Panadino、Dannova、Quimica，MetaloseTMSFE-50可以购自R.W.Unwin&Co.Ltd ShinEtsu，MiraThikTM 469购自Tate&Lyle，SeagelTMFL 6625和AvicelTM购自FMC生物聚合物公司(FMC Biopolymer)，GelogenTMRTE 20购自Cargill。测试的成分含量在0.9-2.5％之间。上表表明需要将菊糖、小麦纤维和***树胶混合以便提供冷冻稳定性。本发明的凝胶甜食产品具有湿冷的口感。虽然该产品不含牛奶，但是其口感、质地和感官都如同奶制品一样。
为了制备凝胶，可以根据本领域已知方法混合各种成分。凝胶的形成过程是通过将胶状混合物加热到65-75℃，然后冷却到40℃，直到在不粘的盘中形成沉淀，再冷却至4-7℃。一种简单的方法是使用某些成分的预混物。例如，可以根据如下方法制备油脂、酪乳固体、淀粉、乳化剂和胶的预混物。将淀粉、瓜尔胶、乳化剂、缓冲剂和乳脂粉在水中混合，然后加入油脂，充分混合。可以加热所得的混合物(例如加热到66℃)。使用蒸汽喷射或管式热交换器对混合物进行UHT处理，然后进行均质化。冷却所得的混合物，随后储存以备后用。为了制备明胶甜食，将明胶溶解在水中，然后与预混物和其他的组分包括糖、菊糖、小麦纤维和***树胶混合。冷藏该混合物，使凝胶化约1小时。在冰箱中保存过夜，随后进行长时间冷冻。为了使用，该冷冻凝胶可以在冰箱中融化过夜，然后消费使用。融化后，该甜食可以在冰箱中稳定至少7天。
为了制备更美味的甜食，所述的产品可以形成数层不同的风味，有时包含罐装的或干燥的水果以及乳和水基层交替的果冻层。该产品可以耐受酸度，因此，如果需要，在形成胶之前可以向产品添加酸奶。
所述的产品可以被制成单独食用的大小或更大的家庭装大小(例如1-2.5公斤)的形式，并且可以有多层(例如3-6层)。另外，在一层或多层，例如在底层中可以包含干燥的水果。
本发明产品的某些特点包括：所制备的凝胶甜食产品可以在冷冻机中储存，而不是冷藏。在冷冻机中的货架期是数月，而不是几天。在一个实施方式中，所述的产品可以在冷冻机中储存至少6个月。在另一个实施方式中，所述的产品可以在冷冻机中储存至少12个月。因为制备的产品可以冷冻并且在冷冻温度下储存更长的时间，所以该产品可以以即食的状态派送。另外，所述的甜食产品是凝胶甜食产品，其即使在冷冻和融化后仍能保持产品的完整性，并且具有传统的凝胶易融在口的口感。
表2
表2提供水基配方的组合物。酪乳固体含有来自乳的矿物质、蛋白和糖。该成分通常是制备奶油中的副产品。某些成分(部分水、油脂、乳固体、部分糖、淀粉、部分色素/盐、乳化剂和胶)可以以预混物的形式添加。例如，在美国专利第US7658962号中发现的非乳烹调奶油组合物，在此作为参考公开技术也可以采用。
实施例1
在该实施例中，使用下表3中提供的预混物。
表3(预混物I)
然后使用该预混物以如下配方制备凝胶甜食(表4)。
表4
所述产品具有很理想的口感和质地，冷冻稳定至少13个月。该产品是在视觉和感官特性上特别理想的产品。该产品的凝胶赋予好的顺滑、软硬感，且无粗燥的质地。另外，所述的产品具有光亮和透明的外观。
通过特定的实施方式描述了本发明，但是对于本领域技术人员来说，常规的改变是显而易见的，这些改变意欲在本发明的范围中。
Claims (5)
1.一种包含凝胶、油脂、糖、乳化剂、纤维、淀粉和稳定剂的凝胶甜食产品，其中所述稳定剂包含***树胶和一种或多种选自下组的化合物：瓜尔胶、刺槐豆胶、角叉菜胶、甲基纤维素和HPMC，所述纤维至少包括菊糖和小麦纤维，所述甜食产品能耐受冷冻和融化，能在冷冻机中储存至少2个月，融化后成为即用的凝胶甜食，其中
所述凝胶含量为1.5重量％至3.5重量％；
所述油脂含量为5重量％至10重量％；
所述糖含量为18重量％至24重量％；
所述乳化剂含量为0.05重量％至0.2重量％；
所述纤维含量为1.5重量％至4.0重量％；
所述淀粉含量为0.1重量％至0.2重量％；以及
所述稳定剂含量为0.5重量％至1.0重量％其中，所述纤维包含菊糖和小麦纤维，所述菊糖的含量为1.5重量％至3.5重量％，所述小麦纤维的含量为0.01重量％至0.5重量％。
2.如权利要求1所述的凝胶甜食产品，其特征在于，所述油脂包含植物油。
3.如权利要求2所述的凝胶甜食产品，其特征在于，所述植物油包含选自下组的一种或多种：棕榈仁油、椰子油、氢化棕榈仁油、部分氢化的椰子油、大豆油、芥花籽油、葵花油、玉米油、棉籽油、橄榄油、花生油、油菜籽油、红花油、巴西棕榈油和刚毛棕榈油。
4.如权利要求1所述的凝胶甜食产品，其特征在于，所述油脂包含棕榈仁油和椰子油。
5.如权利要求1所述的凝胶甜食产品，其能在冷冻机中储存至少12个月。
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| PCT/US2011/042569 WO2012003302A1 (en) | 2010-06-30 | 2011-06-30 | Composition and method for preparing frozen gelatin dessert |
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| EP3893670A4 (en) * | 2020-02-20 | 2022-02-09 | Top Gum Industries Ltd | PLANT-BASED READY-TO-USE GEL PRODUCTS WITH NO ADDED SUGAR AND THEIR USE FOR DELIVERING ACTIVE INGREDIENTS |
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| DE10242062B4 (de) * | 2002-09-11 | 2007-02-15 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Hydrierte kondensierte Palatinose, Verfahren zu deren Herstellung und deren Verwendung |
| CN101160061A (zh) * | 2005-03-21 | 2008-04-09 | 雀巢技术公司 | 制造充气冷冻甜食的方法 |
| JP2008136460A (ja) * | 2006-11-10 | 2008-06-19 | Torigoe Flour Milling Co Ltd | パン様食品素材およびこれを用いたパン様食品 |
| CN101686697A (zh) * | 2007-06-29 | 2010-03-31 | 热尔韦·达诺尼公司 | 具有高***胶浓度的稳定水果制品 |
| WO2009023560A1 (en) * | 2007-08-10 | 2009-02-19 | Rich Products Corporation | Stable whippable and whipped food products |
Also Published As
| Publication number | Publication date |
|---|---|
| BR112012033645B1 (pt) | 2019-12-03 |
| HK1181618A1 (zh) | 2013-11-15 |
| US9968119B2 (en) | 2018-05-15 |
| MX2013000255A (es) | 2013-05-30 |
| BR112012033645A2 (pt) | 2017-05-23 |
| MY166533A (en) | 2018-07-10 |
| SG186842A1 (en) | 2013-02-28 |
| MX355220B (es) | 2018-04-10 |
| KR101798093B1 (ko) | 2017-11-15 |
| EP2587938A1 (en) | 2013-05-08 |
| KR20130043657A (ko) | 2013-04-30 |
| CA2803895C (en) | 2017-09-26 |
| EP2587938A4 (en) | 2017-07-26 |
| WO2012003302A1 (en) | 2012-01-05 |
| CA2803895A1 (en) | 2012-01-05 |
| US20130142934A1 (en) | 2013-06-06 |
| CN103037709A (zh) | 2013-04-10 |
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