CN1706268A - Soybean protein mixture for soft sweet food block - Google Patents
Soybean protein mixture for soft sweet food block Download PDFInfo
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- CN1706268A CN1706268A CN 200410010481 CN200410010481A CN1706268A CN 1706268 A CN1706268 A CN 1706268A CN 200410010481 CN200410010481 CN 200410010481 CN 200410010481 A CN200410010481 A CN 200410010481A CN 1706268 A CN1706268 A CN 1706268A
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Abstract
The present invention provides one kind of soybean protein composition for candy, and specially, the soybean protein composition consists of two kinds of protein material, including structural protein material and cohesive protein material. The soybean protein composition makes the candy with the composition soft and delicious. The present invention also relates to soft sweet composition containing the structural soybean protein material and the cohesive soybean protein material and the making process of the soft sweet composition.
Description
Invention field
The present invention relates to the confectionery food block, take off the soft sweets food food block that relates to soybean protein-containing particularly with long storage life.
Background of invention
For a variety of reasons, the confectionery food block has become the food that extensively gets consumer reception.The welcome reason of confectionery food block is that it is through being commonly used for those not free busy crowds' that have meal nutrient source.Another reason is that high-protein food piece passive movement person is used for improving sports achievement and helps to make up body quality.In addition, the slimmer is used as fat-reducing calculated " canteen substitute " low in calories with food block usually.Therefore, obtained huge development in the past 10 years of food block industry.
The confectionery food block also is used to the benefit that secures good health, and for example reduces total cholesterolemia concentration.The confectionery food block generally is formulated into and contains protein, carbohydrate and flavor enhancement.U.S. food and drug administration have approved that soybean protein can be used for reducing cholesterolemia concentration, so soybean protein is as preferred protein raw material in the food block, in order to be mixed with sanatory food block.Sanatory food block must comprise the soybean protein of high level in this food block prescription, for use in " promoting healthy ".General sanatory food block contains the soybean protein of 20 weight % to 45 weight %.
Yet, the food block that carbohydrate content is higher with respect to protein content is lower, the protein that contains high-load in the food block will produce negative effect to quality, palatability and the storage life of food block.High protein content in the food block (for example 20 weight % to 45 weight %) can cause the food block quality that becomes hard, as brick.Therefore, because it is hard as to be difficult to chew, so this food block is difficult to swallow concerning the eater.
U.S. Patent No. 6,299,929 disclosed food blocks have partly overcome the shortcoming of the confectionery food block that contains high content of protein matter.These food blocks adopt the protein-based raw material with low water imbibition and moderate emulsibility extremely highly, and combine carbohydrate raw material to be formed with the food block of bite, and wherein the weight ratio of protein and carbohydrate is greater than 1.Separation between the hydrability that this key feature that the protein-based raw material of desirable chewiness is provided is protein-based raw material and other functional characteristic of protein-based raw material.The protein-based raw material that is used for food block preferably low water absorbable, moderate to the height emulsibility and low to moderate viscosity " bonding " protein and the mixture of " filler " protein of low-function, particularly low water absorbable and low viscous sex change.Binding proteins matter and filler protein limiting the quantity of each other is 100% binding proteins matter: 0% filler protein to 100% filler protein: 0% binding proteins matter, wherein every kind of relative consumption of protein is selected based on local flavor, price, validity and nutrition.
Yet, be desirable to provide the soft and good to eat confectionery food block of novelty with high protein content.Further be desirable to provide this class soft sweets food food block with long storage life, wherein they keep its flexibility in long-time.Therefore, the purpose of this invention is to provide a kind of new soft sweets food food block that contains high content of protein, wherein this new high-protein food piece has the long storage life that keeps its flexibility.
General introduction of the present invention
On the one hand, the present invention relates to a kind of protein compositions that contains that is used for the confectionery food block.This contains protein compositions and contains structural protein material and binding proteins pledge material, and wherein binding proteins pledge material is dispersed in the structural protein material.Described structural protein material contains the soybean protein of at least 90 weight %; Its soluble solids index is 20% to 40%; Its TNB exponential quantity is less than 35.Described binding proteins pledge material contains the soybean protein of at least 90 weight %; Its soluble solids index is 70% at least; Its solvable TNB exponential quantity is 75 at least.
Another aspect the present invention relates to a kind of confectionery food block that contains structural protein material, binding proteins pledge material and carbohydrate, and wherein this confectionery food block contains the soybean protein of 20 weight % to 45 weight %.Described structural protein material contains the soybean protein of at least 90 weight %; Its soluble solids index is 20% to 40%; Its TNB exponential quantity is less than 35.Described binding proteins pledge material contains the soybean protein of at least 90 weight %; Its soluble solids index is 70% at least; Its solvable TNB exponential quantity is 75 at least.Described carbohydrate is selected from least a digestible carbohydrate, at least a indigestible carbohydrate or its mixture.Preferably, the initial mechanical hardness of this confectionery food block is 100 gram force to 750 gram forces, and from the raising of making this confectionery food block mechanical hardness during 35 days that described confectionery food block begins less than 200 gram forces.
Another aspect the present invention relates to the method that a kind of preparation has the soft sweets food high-protein food piece of long storage life.Structural protein material, binding proteins pledge material and carbohydrate are mixed, to form agglomerate.Described structural protein material contains the soybean protein of at least 90 weight %; Its soluble solids index is 20% to 40%; Its TNB exponential quantity is less than 35.Described binding proteins pledge material contains the soybean protein of at least 90 weight %; Its soluble solids index is 70% at least; Its solvable TNB exponential quantity is 75 at least.Described carbohydrate is selected from least a digestible carbohydrate, at least a indigestible carbohydrate or its mixture.Then this agglomerate is made sheet and cutting forms the confectionery piece, its initial mechanical hardness is less than 200 gram forces, from the raising of making this food block mechanical hardness during 35 days that described confectionery food block begins less than 200 gram forces.
Brief description of drawings
What Fig. 1 showed is to form the relative hardness that back 35 days different times contains the confectionery food block of 30% soybean protein to food block when food block forms, as measuring of the relative quantity of bonding soybean protein and structure soybean protein material.
What Fig. 2 showed is to form the relative hardness that back 35 days different times contains the confectionery food block of 30% soybean protein to food block when food block forms, as measuring of the relative quantity of bonding soybean protein and structure soybean protein material, wherein said structural protein material has bigger particle diameter.
Detailed description of the present invention
The present invention is such discovery, namely, the compound that is made up of the soybean protein of relatively unhydrolysed soybean protein material and relative altitude hydrolysis and independent arbitrary protein material be specific energy more soft, the better to eat quality of generation in high protein confectionery food block effectively mutually, described relatively unhydrolysed soybean protein material has the solubility of moderate in aqueous medium, and the soybean protein of relative altitude hydrolysis has higher solubility in aqueous medium. The present invention also comprises such discovery, and namely the compound of this soybean protein material has kept softness, the good to eat quality in the high protein confectionery food block very effectively in long-time, so that this food block will have long storage life. Unexpected is that the inventor finds that this protein compound, particularly structural protein material do not need to have low water absorbable when being used for preparing soft, good to eat high protein confectionery food block.
Definition
Here employed term " soluble solids index " (hereinafter referred to as " SSI ") refers to the solubility of soybean protein material in the aqueous solution, measures according to following formula:
Soluble solids and total solid are following to be measured:
1. by accurately weighing up the protein material of 12.5g, obtain the sample of protein material.
2. in the quart blending tank, add the 487.5g deionized water.
3. 2 to 3 defoamers (Dow Corning Antifoam B emulsifying agent, water dilution in 1: 1) are added in the deionized water in the blending tank.
4. the blending tank that water and defoamer will be housed places on the blender (Osterizer), and the mixing speed of blender be adjusted to the vortex that produces appropriateness (about 14,000rpm).
5. timer is set to 90 seconds, and while stirring protein sample is joined in water and the defoamer in 30 seconds.After having added protein sample, continue to mix remaining 60 seconds (when beginning to add protein example, total incorporation time should be 90 seconds).
6. then the protein material sample/water/defoamer slurries that obtain are transferred in the beaker of 500ml, in the described beaker magnetic stirring bar are arranged.This beaker is then with plastic packing article or foil sealing.
7. the beaker that slurries are housed that will seal then places on the agitating plate, and with middling speed slurries is stirred 30 minutes.
8. then the 200g slurries are transferred to centrifuge tube.Second 200g slurry samples is transferred to second centrifuge tube.The slurries of remainder are retained in the beaker, are used to measure total solid.
Subsequently with two centrifuge tube samples with centrifugal 10 minutes of 500xg (1500rpm on the IEC K type).
10. from each centrifuge tube, take out the supernatant of 50ml at least, and place in the plastic cup (each sample that derives from every centrifuge tube with a cup, 2 glasss altogether).
11. by with every kind of supernatant samples of 5g 130 ℃ of dryings 2 hours, measure the weight of dry sample, and the average of calculating drying sample weight, to determine soluble solids.
12. by remaining in two 5g slurry samples dryings in the beaker, measure the weight of dry sample, and the average of calculating drying sample weight, to determine total solid.
13. calculate soluble solids index (SSI) according to following formula by soluble solids and total solid.
As used herein, adopt " TNB " experiment (being called " TNBS " hereinafter) that measuring of soybean protein hydrolysis degree is provided.Primary amine in the soybean protein is as amino end group, and also exists as the amino of lysyl-residue.Hydrolytic process is split the peptide chain structure of soybean protein, at new aminoterminal of each fracture place generation of this chain.The intensity of the color that is manifested by TNBS-amine reaction is proportional with the total quantity of the amino end group in the soybean protein sample, and so becomes the index of protein degree in the sample.The employed TNBS value of this paper defines according to following formula: TNBS value (NH
2Molal quantity/10
5G protein)=(As
420-Ab
420)
Wherein, As
420It is the absorbance of the TNBS of 420nm place sample solution; Ab
420It is the absorbance of the TNBS of 420nm place reagent blank; F is a dilution gfactor; And P is the protein content of the sample that obtains by Kjeldahl or Kjel-Foss.With respect to the similar analytical method that is used to measure TNBS that adopts biuret (Biruet) measured in solution protein content, the TNBS method that this paper is employed to be used to measure the TNBS value is a kind of TNBS method of simplification,-and because the biuret method produces the TNBS value of the rising of height hydrolytic soya bean protein, so this method used herein should not obscured mutually with the TNBS method of using biuret measured in solution protein content.
In the TNBS method of simplifying, As
420, Ab
420, F and P value are following determines:
1. by TNBS*5H with 0.5g
2O mixes with the deionized water of 5ml, preparation 0.3M TNBS solution.
2. preparation sodium borate buffer liquid as described below: with the Na of 19.07g
2B
4O
7* 10H
2O is dissolved in the deionized water of 800ml; With the NaOH of 1N the pH of the solution that obtains is adjusted to 9.5; And this solution is diluted to 1000ml.
With the 0.1M sodium sulfite solution of 1.0ml (with deionized water with 0.189g Na
2SO
3Be diluted to the 10ml volume) with the 0.1M sodium radio-phosphate,P-32 solution of 99ml (with deionized water with 13.8g NaH
2PO
4* H
2O is diluted to the 1000ml volume) mix, prepare phosphate-sulfurous acid solution.
4. the high aminosal material sample with 3 0.1g mixes with the 0.025N NaOH of 100ml respectively, and stirs 10 minutes, and protein is dissolved in the solution.
5. pass through Whatman No.4 filter paper with each sample filtering, and the filtrate of collecting each sample.
6. by the filtrate and the blank determination As of sample
420And Ab
420, following carrying out:
A. for each sample, the filtrate of 2ml is transferred in the test tube, and is diluted to 10ml with the sodium borate buffer liquid of 8ml.
B. by the 0.025N NaOH of 2ml is diluted to 10ml with the sodium borate buffer liquid of 8ml, form three reagent blanks.
C. then respectively cushioning sample is transferred in the different test tubes with each blank 2ml aliquot.
D. in each sample and blank, add the 0.3M TNBS solution of 200 μ l, mixed 5 seconds, placed 15 minutes at unglazed place then with turbine mixer.
E. for each blank and sample,, add phosphate-sulfite solution of 4ml and make the TNBS reaction terminating exactly at 15 minutes.
F. in 20 minutes after adding phosphate-sulphite buffer solution, be to impinging upon 420nm place working sample and blank absorbance with deionized water with spectrophotometer.
G. the absorbance calculating mean value by sample is measured at the 420nm place is determined As
420And the absorbance calculating mean value by blank is measured at the 420nm place is determined Ab
420
H. if necessary, because because of the concentration of sample can not obtain absorbance accurately, repeating step 4 (a) and utilize 10 times of sodium borate buffer liquid dilutions then.Subsequently for the sample that dilutes, repeating step 6 (b)-6 (g).Repeat this step until obtaining absorbance accurately.If do not need dilution, then the F in the TNBS formula equals 1, and dilution then equals dilution gfactor (for example, 10 times 1 dilution will make F be that will to make F be 0.01 etc. for 0.1,10 times dilute twice) if desired.
7. use Kjeldahl or Kjel-Foss to analyze the protein content (P value) of determining each sample.Use improved nitrogen-ammonia-protein Kjeldahl of A.O.C.S. method Bc4-91 (1997), Aa 5-91 (1997) and Ba 4d-90 (1997) to determine protein content.For the soybean materials sample, improved nitrogen-ammonia-protein Kjeldahl can followingly carry out.The soybean materials of title 0.0250-1.750g places the kjeldahl determination flask of standard.Add commercially available catalyst mixture in this flask, described catalyst mixture is made up of the potassium sulfate of 16.7g, the titanium dioxide of 0.6g, the copper sulphate of 0.01g and the float stone of 0.3g, and the concentrated sulfuric acid with 30ml adds in the flask subsequently.Add zeolite in mixture, sample is digested by about 45 minutes of heated sample in boiling water bath.Flask should rotate 3 times at least between the period of digestion.Add the water of 300ml to sample, and sample is cooled to room temperature.Accept to add standardized 0.5N hydrochloric acid and distilled water in the flask to distillate, make it be enough to cover the distillation outlet end of accepting the flask lower curtate.Add the sodium hydroxide solution of capacity to the digestion flask, make digestion solution be strong basicity.Then will digest flask and be connected, and the content in the digestion flask fully be mixed, and boil speed to the heating of digestion flask, up to the distillate of collecting 150ml at least at once with about 7.5 minutes by vibrations with the distillation outlet.The content of accepting flask is then with the titration of 0.25N sodium hydroxide solution, used wherein that content is 0.1% in 3 or 4 methyl red indicator solution-ethanol.Carry out the blank determination of all reagent simultaneously with sample, and similar in all respects, each reagent is measured blank aspect proofread and correct.Determine the nitrogen content of sample according to following formula: nitrogen (%)=1400.67 * [[equivalent concentration of standard acid) * (the standard acid volume (ml) that is used for sample)]-[(volume-titration of the standard base (SB) of titration 1ml standard acid needs is carried out this method and is distilled into the volume (ml) of standard base (SB) of the reagent blank needs of 1ml standard acid) * (equivalent concentration of standard base (SB))]-[(volume (ml) that is used for the standard base (SB) of sample) * (equivalent concentration of standard base (SB))]]/(milligram number of sample).Protein content is 6.25 times of sample nitrogen content.
8. use the As that determines in step 6 and 7 subsequently
420, Ab
420, F and P value, determine the TNBS value.
As used herein term " mechanical hardness " refers to the hardness of confectionery food block, and this is to measure by the gram number that uses the necessary power of probe extruded food piece preset distance.Use Texture ExpertExceed Texture Analyzer-#TAxT21 (25 kilograms of dynamometers) and corresponding software to measure mechanical hardness, wherein the TA-55 probe is the probe that is used to measure mechanical hardness.With zero-g (there not being weight on the calibration platform) and 5 kilograms (5 kilograms of weight are arranged on calibration platform) power of this fabric analysis device (Texture Analyzer) is calibrated.By setting the distance of probe to such an extent that come calibrate probe near analyser platform as far as possible.By food block is placed on the platform, probe is corresponding to the food block center, and the mechanical hardness of mensuration food block.The fabric analysis device is set under the power of 100 grams with the speed traveling probe of 1mm/s, and probe is pushed into food block, until reaching half of food block height.The fabric analysis device also is set to 200 data points of per second collection during probe inserts food block.At the withdrawal probe with after finishing to move, in the position of a side under probe that on the platform food block is moved to this food block, to measure same mode is carried out the food block mechanical hardness to this side of food block mensuration with the center mechanical hardness.Then in the same way the opposite side of food block is carried out the mensuration of mechanical hardness.Then calculate " mechanical hardness " of mensuration with the form of the mean value of center and side measured value.
As used herein term " initial mechanical hardness " refers to the mechanical hardness of one day (24 hours) interior food block that food block makes.
As used herein term " storage life " refers to the flexibility that keeps the confectionery food block for a long time.Specifically, as used herein, if the raising of food block mechanical hardness is less than 200 gram forces in during 35 days of food prepared therefrom BOB(beginning of block), then food block has the storage life of expectation.
The mensuration of as used herein definite " raising of mechanical hardness " is in time carried out food block, this food block is stored in 29 ℃ the chamber that controls environment in during before test mechanical hardness, do not comprise during aforementioned when mechanical hardness before taking out food block from the chamber that controls environment carries out is measured during.
As used herein " being trapped on 325 orders (U.S.) screen cloth " refers to after granular material places screen cloth, is trapped in the amount of the granular material on 325 orders (U.S.) screen cloth (44 μ m screen cloth); This screen cloth is furnished with Alpine Air Jet Sieve 200, vacuum meter and remover; And the material on the screen cloth is used for little granular material suction passing through screen cloth by vacuum draw 3 minutes.
As used herein " water absorbing capacity " refers to the amount of the water of measuring by AACC 88-04 method that is absorbed by the soybean protein material under pH5.5.
Be used for the novel protein composition of confectionery food block and new confectionery food block
Protein compositions
The present invention relates to a kind of proteinaceous composition that is used to prepare the confectionery food block, this food block also has soft quality when containing relatively large protein, and can keep flexibility in long-time, so that food block has long storage life.This proteinaceous composition contains structural protein material and binding proteins pledge material.Described structural protein material provides structure soon for confectionery food, and the binding proteins material is used for the food block composition is bonded together.
The structural protein material of this proteinaceous composition is a kind of soybean protein isolate, and wherein soybean protein content is at least 90% of this structural protein weight of material.This structural proteins material moderate water soluble, its SSI value is 20% to 40%.Soybean protein in this structural protein material is unhydrolysed or does not almost pass through hydrolysis that its TNBS value is less than 35.At pH is 5.5 o'clock, and this structural protein material has the water absorbing capacity of moderate, and its general water absorbing capacity is that every gram protein material can absorb 2.7 to 3.2 gram water.
In a preferred embodiment, this structural protein material has bigger particle diameter.The inventor finds, compares with the similar structural protein material that has than small particle diameter, and the structural protein material of sneaking into the big particle diameter of confectionery food block according to the present invention has reduced the chewiness of confectionery food blocks when keeping the equal flexibility of food block.Preferably, big particle diameter structural protein material has such particle diameter, and it makes the structural protein material lagging of at least 50 weight % on 325 eye mesh screens (U.S.), or the structural protein material of at least 50 weight % has the particle diameter of at least 44 μ m.
The binding proteins pledge material of this proteinaceous composition is a kind of soybean protein isolate, and it contains at least 90% soybean protein of this binding proteins pledge material weight.This binding proteins pledge material is highly water-soluble, and its SSI value is 70% at least.Soybean protein in this binding proteins pledge material is high hydrolysis, and its TNBS value is 75 at least.Binding proteins pledge material has low relatively water absorbing capacity, is that 5.5 o'clock its typical water absorbing capacities are that every gram protein material can absorb 1.4 to 1.6g water at pH.In aqueous medium, this binding proteins pledge material also has low viscosity, the aqueous slurry that contains 20 weight % binding proteins pledge material preferably 25 ℃ of RVA viscosity that have less than 100cps, more preferably 25 ℃ of RVA viscosity that have less than 50cps.
This binding proteins pledge material is dispersed in the structural protein material in containing protein compositions.This contains protein compositions must contain the binding proteins pledge material of at least 5 weight % and the structural protein material of at least 5 weight %, and wherein binding proteins pledge material and structural protein material constitute at least 90 weight % that contain protein compositions.With respect to the confectionery food block that contains binding proteins pledge material or structural protein material separately, the mixture of binding proteins pledge material and structural protein material provides emollescence to the quality of the confectionery food block that contains protein compositions.Preferably, contain the binding proteins pledge material that protein compositions contains 5 weight % to 95 weight %, and combine the structural protein material of 95 weight % to 5 weight %.More preferably, contain the binding proteins pledge material that protein material contains 10 weight % to 80 weight %, with the structural protein material of 90 weight % to 20 weight %, this is because the emollescence of the combination of binding proteins pledge material and structural protein material is maximum under these content.Most preferably, contain protein material and contain the binding proteins pledge material of 20 weight % to 60 weight % and the structural protein material of 80 weight % to 40 weight %.
Confectionery food block composition
The invention still further relates to the confectionery food block that contains structural protein material, binding proteins pledge material and at least a carbohydrate.This confectionery food block contains the soybean protein of 20 weight % to 45 weight %, and quality is soft and can keep flexibility in long-time, so that this food block has long storage life.The food block that is combined as of structural protein material and binding proteins pledge material provides soft quality, and in the confectionery food block that forms using structural protein material or binding proteins pledge material separately this soft quality can not be arranged.The structural protein material provides structure for the confectionery food block, and the effect of binding proteins pledge material is that each composition of food block is bonded together.
The structural protein material of confectionery food block is a soybean protein isolate, and it contains the soybean protein of structural protein weight of material at least 90%.This structural protein material moderate water soluble, and its SSI value is 20% to 40%.Soybean protein in the structural protein material is unhydrolysed or does not almost pass through hydrolysis, and the TNBS value that the structural protein material has is less than 35.This structural protein material has the water absorbing capacity of moderate, and pH is 5.5 o'clock, and its general water absorbing capacity is that every gram protein material can absorb 2.7 to 3.2 gram water.
In a preferred embodiment, the structural protein material has bigger particle diameter.The inventor finds, compares with the similar structural protein material that has than small particle diameter, and the structural protein material of sneaking into the big particle diameter of confectionery food block according to the present invention has reduced the chewiness of confectionery food blocks when keeping the equal flexibility of food block.Preferably, big particle diameter structural protein material has such particle diameter, and it makes the structural protein material lagging of at least 50 weight % on 325 eye mesh screens (U.S.), or the structural protein material of at least 50 weight % has the particle diameter of at least 44 μ m.
The binding proteins pledge material of confectionery food block is a soybean protein isolate, and it contains the soybean protein of binding proteins pledge material weight at least 90%.This binding proteins pledge material is highly water-soluble, and its SSI value is 70% at least.Soybean protein in binding proteins pledge material is the height hydrolysis, and the TNBS value that binding proteins pledge material has is 75 at least.This binding proteins pledge material has lower water absorbing capacity, and pH is 5.5 o'clock, and its general water absorbing capacity is that every gram protein material can absorb 2.0 to 2.4 gram water.This binding proteins pledge material also has low viscosity in aqueous medium, preferred, the aqueous slurry that contains 20 weight % binding proteins pledge material 25 ℃ of RVA viscosity that have less than 100cps, more preferably, 25 ℃ of RVA viscosity that have less than 50cps.
Binding proteins pledge material and structural protein material are dispersed in the confectionery food block.Based on the gross protein weight in the food block, the confectionery food block must contain at least 5% binding proteins pledge material and at least 5% structural protein material.Preferably, the gross protein from binding proteins pledge material and structural protein material provides at least 90 weight % of gross protein in the food block.With respect to the confectionery food block that contains binding proteins pledge material or structural protein material separately, the mixture of binding proteins pledge material and structural protein material provides emollescence to the quality of confectionery food block.Preferably, based on the weight that constitutes the gross protein of each composition in the food block, the confectionery food block contains the binding proteins pledge material of 5 weight % to 95 weight %, and combines the structural protein material of 95 weight % to 5 weight %.More preferably, based on the weight that constitutes the gross protein of each composition in the food block, the confectionery food block contains the binding proteins pledge material of 10 weight % to 80 weight %, with the structural protein material of 90 weight % to 20 weight %, this is because the emollescence of the combination of binding proteins pledge material and structural protein material is maximum under these content.Most preferably, based on the weight that constitutes the gross protein of each composition in the food block, this confectionery food block contains the binding proteins pledge material of 20 weight % to 60 weight % and the structural protein material of 80 weight % to 40 weight %.In a most preferred embodiment, all soybean proteins in the confectionery food block are provided by structural protein material and binding proteins pledge material.
Preferably, structural protein material and the weight ratio of binding proteins pledge material in the confectionery food block are 1.0: 4.0 to 9.0: 1.0.Most preferably, the weight ratio of structural protein material and binding proteins pledge material is 1.0: 1.5 to 4.0: 1.0 in the food block.In the most preferred embodiment of the present invention, structural protein material and binding proteins pledge material exist with aforementioned proportion, and they provide all proteins in the confectionery food block, and wherein the protein in structural protein material and the binding proteins pledge material is soybean protein.
This confectionery food block also can contain derive from except that structure protein material and binding proteins pledge material with external source, and derive from the protein of soybean with external source.For example, the protein of dairy product that is derived from WPC, whey isolate protein, whey protein hydrolysate and caseinate (mixture of calcium and/or sodium) can be used from the confectionery food block with structural protein material and binding proteins pledge material one.
The carbohydrate of confectionery food block is selected from one or more digestible carbohydrate, one or more indigestible carbohydrate or its mixture.Preferably, digestible carbohydrate that carbohydrate contains is selected from high-fructose corn syrup, corn syrup, sucrose, honey and HFCS, but also can comprise other digestible carbohydrate.In a preferred embodiment, this digestible carbohydrate contains the mixture of 63DE (esterification degree) corn syrup and high-fructose corn syrup (55% solids), and it is become 82 Brix Scales of standard by boiling.Most preferably, the ratio of 63DE corn syrup and 55% high-fructose corn syrup is 85: 15 to 15: 85 weight portions in this mixture, and 55: 45 weight portions most preferably.
This carbohydrate also can comprise indigestible carbohydrate, and preferred polymers is 70% poly-dextrin, D-sorbite or xylitol solution (solid content in the water) for example.This indigestible carbohydrate can also comprise for example cotyledon fiber of fiber, maybe can be glycerine, maltitol, hydrogenated starch hydrolysate or antierythrite.Preferred cotyledon fiber raw material as indigestible carbohydrate comprises FIBRIM
1020,1260,1450 and 2000, they are by the Missouri State, and the The SolaeCompany of St. Louis is commercially available to be obtained.The preferred content of this indigestible carbohydrate in the confectionery food block is 0 weight % to 6 weight %.
This confectionery food block also preferably contains flavor enhancement.Preferred flavor enhancement comprises cocoa power, peanut flavor enhancement, vanilla, chocolate and caramel.
If desired, this confectionery food block can also applying coating.This optionally coating can utilize any conventional commercial coating to form.This coating can be glycosyl or the sugar-free compound paint.
Confectionery food block of the present invention has desirable, soft good to eat quality.The initial mechanical hardness that confectionery food block of the present invention has is 100 gram force to 750 gram forces.More preferably, the initial mechanical hardness that has of this confectionery food block is 100 gram force to 350 gram forces.Most preferably, the initial mechanical hardness that has of this confectionery food block is 100 gram force to 250 gram forces.
Confectionery food block of the present invention also has desirable long storage life, and keeps its quality flexibility and palatability for a long time.Long storage life is desirable especially for high protein confectionery food block, and this is because such food block is showed on the retail commodity price usually for a long time to sell.Confectionery food block of the present invention preferably make 35 days of beginning from it during the raising of mechanical hardness less than 200 gram forces.More preferably, the raising of this food block mechanical hardness make 35 days of beginning from it during is less than 150 gram forces.Most preferably, the raising of this confectionery food block of the present invention mechanical hardness make 35 days of beginning from it during is less than 100 gram forces.
Preparation is used for the novel protein method for compositions of confectionery food block and the method for the new confectionery food block of preparationThe novel protein composition
Novel protein composition of the present invention is by preparing structural protein material and the mixing of binding proteins pledge material.Mix can mixed structure protein material and binding proteins pledge material by according to the conventional method that is used for do mixing powder material material being done.Perhaps, the aqueous slurry of structural protein material and the aqueous slurry of binding proteins pledge material can be mixed, by stirring or slurries being sheared, the slurries that obtain are mixed, and the slurry dried that will mix, preferably carry out drying, to produce new protein compositions by spray-drying.This structural protein material and binding proteins pledge material have above-mentioned characteristic respectively.
Based on the dry weight of structure or binding proteins pledge material, the soybean protein isolate material that structural protein material and binding proteins pledge material are respectively done for oneself and contained at least 90% soybean protein.This structural protein material and binding proteins pledge material be by soybean protein curdled milk material preparation, and described soybean protein curdled milk material is that the preparation method according to the soybean protein isolate of routine forms.
According to following method, can form soybean protein curdled milk material by commercial soybean.By with soybean through magnetic separator to remove iron, steel and other is subject to the material of magnetic attachment, then by on the screen cloth that dwindles mesh gradually, shaking soybean, realize the removal of impurity of soybean to remove under native slag, beans English, stem, grass-seed, the sieve beans and other discarded object.Then the soybean with removal of impurities carries out fragmentation by kibbler roll.This kibbler roll is a spirality cutting groove line cylinder, and along with soybean passes through roller, it makes skin of beancurd lax, and the soybean material is broken into several.Preferably, should adjust to 10% to 11% moisture under 63 ℃ to 74 ℃ by the fragmentation soybean, to improve the maintenance of soybean materials storage quality.This broken soybean is then removed the peel, and preferably removes the peel by the attraction method.Soybean plumular axis is more much smaller than soybean cotyledon, can be removed by the soybean of vibrations peeling on screen cloth, and the mesh of described screen cloth should be small enough to remove the plumular axis of soybean, and keeps cotyledon.Because cotyledon accounts for about 90 weight % of soybean weight, and plumular axis only accounts for about 2 weight % of soybean weight, thereby the removal of plumular axis is not necessary, but since plumular axis with beany flavor is relevant greatly, so preferably remove plumular axis.The peeled soybeans that then will have or not have plumular axis is rolled into thin slice by flaking mill roller.This flaking mill roller is the smooth cylinder roller of location, along with soybean by roller, form thickness and be about 0.01 inch to about 0.015 inch soybean flakes.
These thin slices are then by degreasing.By with thin slice with suitable solvent extraction removing the oil in the thin slice, thereby make the thin slice degreasing.Preferably extract thin slice in the counter-flow extraction mode with n-hexane or normal heptane.This defatted flakes should contain fat or the oil content less than 1.5%, and preferably less than 0.75%.Then use the conventional method that desolventizes that the defatted flakes of solvent extraction is desolvated,, comprise with flash distillation desolventizing-deodorizing stripper, steam desolventizing-vacuum deodoriser desolventizing to remove any residual solvent, or by down draught Desolventizing method desolventizing.Perhaps, can replace solvent extraction to make the thin slice degreasing by the mechanical pressafiner of routine.Defatted soy flakes has commercially available, by buying this thin slice, just can omit the step of preparation soybean flakes.
Preferably, this defatted flakes is ground into soy meal or big bean dregs, to improve the extraction rate of protein of thin slice.By use conventional mill and milling apparatus for example hammer-mill or air jet mill defatted flakes is ground into required particle diameter, thin slice is pulverized.Soy meal has such particle diameter, and wherein the particle diameter of the powder of at least 97 weight % is 150 μ m or littler (can pass through No.100 order Unite States Standard screen cloth).Soybean slag ratio soybean grinding gets thick slightly, and the size ratio soy meal that is had is big, but littler than soybean flakes.The particle diameter of preferred big bean dregs is that 150 μ m are to about 1000 μ m (can pass through the Unite States Standard screen cloth of No.10-No.80).Preferably, soybean flakes, soy meal or big bean dregs are with for example sodium sulfite processing of sulphite, with flowability and the control of microorganisms of improving soybean materials.
In order to prepare soybean protein curdled milk material, the extraction with aqueous solution soybean flakes of water or pH6.7 to 11, soy meal or big bean dregs are in order to for example to extract the protein in thin slice/powder/slag the fiber from insoluble material.Although other aqueous alkaline extractant for example ammonium hydroxide also is effectively, preferably with pH be about 8 to about 11 sodium hydrate aqueous solution to soybean flakes, soy meal or greatly bean dregs extract.The weight ratio of preferred extractant and soybean flakes/soy meal/big bean dregs material is about 5: 1 to about 16: 1.
After extracting, with extract and insoluble feed separation.Preferably, by filtering or by centrifugal and extract separated with insoluble feed separation.The pH of the extract that separates then is adjusted to the isoelectric point of about soybean protein, make the soybean protein curdy precipitate, so soybean protein can separate with the soybean DDGS, described soybean DDGS comprises oligosaccharides and other water soluble carbohydrates that causes flatulence.The pH of the extract that separates is adjusted to the isoelectric point of soybean protein with suitable acid, and preferably pH is about 4 to about 5, and most preferably pH is about 4.4 to about 4.6.Be used to regulate extract pH and comprise hydrochloric acid, sulfuric acid, nitric acid or acetate to the about suitable food acids of soy protein isoelectric point.Preferably the protein material (curdled milk) that precipitates is separated with extract (whey), to produce soybean protein curdled milk material by centrifugal or filter method.The preferred water of the soybean protein curd material of this separation cleans, and to remove remaining DDGS, the weight ratio of preferred water and protein material is about 5: 1 to about 12: 1.
The structural protein material
In order to prepare structural protein material of the present invention, at first the soybean protein curd material being neutralized to pH with aqueous based solution or moisture alkaline earth solution is 6.8 to 7.2, preferred sodium hydroxide solution of described solution or potassium hydroxide solution.Then the soybean protein curdled milk material to neutralization heats.Preferably about 2 seconds to about 2 hours time, the soybean milk curd of neutralization is heated to about 160 ℃ temperature at about 75 ℃, wherein temperature is low more, the time of curdled milk heating is long more, and temperature is high more, the time of heating is short more.More preferably, in the temperature that raises with greater than atmospheric direct draught this soybean protein curdled milk material is handled.
The method for optimizing of heating soybean protein curdled milk material is soybean milk curd to be handled being higher than under the temperature of room temperature, and this realizes by inject pressurised steam in curdled milk, hereinafter is called " jet cooking ".Below exactly soybean protein curdled milk material is carried out the description of the method for optimizing of jet cooking, but the present invention do not limited by the method for describing, and comprised any conspicuous improvement that to make by those of ordinary skills.
Soybean protein curdled milk material is imported in the charging spout of jet cooking device, wherein be accompanied by the stirring of agitator, make soybean milk curd keep suspended state soybean milk curd.Curdled milk is imported in the pump by charging spout, and described pump orders about curdled milk and passes through reaction tube.Along with curdled milk enters reaction tube, steam under pressure injects curdled milk, very fast curdled milk is heated to required temperature.Control temperature, preferably about 75 ℃ to about 160 ℃ of temperature, more preferably from about 100 ℃ to about 155 ℃ by the pressure of regulating injected steam.Curdled milk is handled at elevated temperatures, and the processing time is subjected to the flow velocity control of slurries by pipe.Preferable flow rate is about 18.5lbs./min, and digestion time is about 9 seconds under about 150 ℃.
In order to prepare the structural protein material, subsequently the curdled milk of heating is cooled off and drying.Can cool off this curdled milk and drying according to the mode of any routine well known in the art.In embodiment preferred of the present invention, curdled milk is cooled off by flash distillation.The curdled milk of heat is introduced vacuum chamber come the curdled milk of heating is carried out flash distillation, the internal temperature that described vacuum chamber has is 20 ℃ to 85 ℃, and the pressure of curdled milk is reduced to about 25mmHg fast to about 100mmHg, more preferably is reduced to extremely about 30mmHg of about 25mmHg.Most preferably, with the curdled milk of heat by the reaction tube discharge of jet cooking device to vacuum chamber, obtain instantaneous big pressure and temperature and reduce, by the most water of evaporation in the curdled milk, and curdled milk is quickly cooled to certain temperature.Preferably, vacuum chamber has the temperature of about at the most 85 ℃ rising, the gelling of soybean protein curdled milk material when preventing that curdled milk introduced vacuum chamber.
The applicant believes, the soybean materials that the flash distillation step provides have a low concentration with big beany flavor, the relevant volatile compound of bitter taste, for example pentane, diacetyl, valeral, hexanal, 2-heptanone, 2-amyl furan and octanal.Add and depress heat treatment, also caused a large amount of evaporations of these volatile ingredients, removed the volatile ingredient in the soybean materials, thereby improved the taste of soybean materials succeeded by pressure reduction fast and evaporation of water.
The structural protein material of flash distillation can then be dried, preferably by spray-drying.Preferably, spray dryer is a kind of co-flow drier, and wherein hot inlet air and structural protein material (it realizes atomizing by adding to depress by atomizer injection drier) pass through drier in the mode of co-flow.
In a preferred embodiment, the structural protein material injects drier by the nozzle atomization device.Though the nozzle atomization device is preferred, also can use other spray-drying atomizer, for example rotary atomizer.Under enough pressure, curdled milk is injected drier, make slurry spraying.Preferably slurries are atomized to the pressure of about 5500psig at about 3000psig, and most preferably from about 3500 to 5000psig.By hot-air inlets hot-air is injected drier, the setting of hot-air inlets should be able to make the hot-air that enters drier and atomizing soybean milk curd co-flow by atomizer spray.The temperature that hot-air has is about 285 ℃ to about 315 ℃, and preferred temperature is about 290 ℃ to about 300 ℃.
Collect dry structure soybean protein material by spray dryer.Conventional mode and method can be used to collect soybean materials, comprise cyclone separator, bag filter, precipitator and gravity collection.According to the powder Ginding process of routine, this structural protein material can be ground.But, because for soft quality is provided, the structure soybean protein material of big particle diameter is preferred, so preferably this structure soybean protein material keeps the state that do not grind.
Binding proteins pledge material
In the mode very identical, form binding proteins pledge material by soybean protein curdled milk material, but comprise the enzymatic protein hydrolysis step, so that proteolysis with the structural protein material.At first with aqueous based solution or moisture alkaline earth solution soybean protein curdled milk material being neutralized to pH is 7.2 to 7.6, preferred sodium hydroxide solution of described solution or potassium hydroxide solution.Soybean protein curd to this neutralization carries out heating and cooling, preferably implements by jet cooking and flash cooled, carries out with the same manner with above-mentioned preparation structural protein material.Preferably, after the heating, curdled milk is cooled to 55 ℃ to 60 ℃.
Then with enzyme soybean protein curdled milk material is handled, this enzyme is hydrolytic soya bean protein effectively at a certain temperature, and the processing time is hydrolytic soya bean protein curdled milk material effectively, and the TNBS value that soybean protein curdled milk material is had is 70 at least.A kind of preferred enzyme that carries out proteolysis is a bromelain, and wherein based on total weight of solids in the soybean protein curd, the concentration of adding the bromelain in the soybean protein curdled milk material to is 1% to 10%.Under 40 ℃ to 65 ℃ temperature, enzyme is contacted with soybean protein curdled milk material, preferably about 60 ℃ of described temperature, preferred 20 minutes to 45 minutes, is carried out proteolysis at 10 minutes to 65 minutes duration.
Be heated to the temperature that effectively makes enzyme deactivation by soybean protein curd material, thereby hydrolysis is stopped hydrolysis.Most preferably, the soybean protein curd material of hydrolysis is carried out jet cooking and makes enzyme deactivation, and as above-mentioned preparation structural protein material mode carry out flash cooled and drying subsequently.The hydrolytic soya bean protein material of flash cooled is a binding proteins pledge material, and dry hydrolysis material is dry binding proteins pledge material.
The confectionery food block
Confectionery food block of the present invention forms by following material is mixed into agglomerate: the structural protein material; Binding proteins pledge material; The carbohydrate containing material that contains at least a carbohydrate; The flavor enhancement composition is cocoa power, peanut flavor enhancement, vanilla, chocolate and caramel for example; With any other required composition, for example vitamin and mineral matter.Then this agglomerate is pushed and cuts and form food block, this is to carry out according to the conventional method that is used to push the confectionery food block.If desired, this food block can then soak and be hung in the coating.
Preferably, by with carbohydrate material syrup and other composition, for example the dry mixture of flavor enhancement composition and structural protein material and binding proteins pledge material mixes and forms described agglomerate.Carbohydrate material syrup preferably contains at least a carbohydrate that is selected from down group: high-fructose corn syrup, corn syrup, sucrose, honey, high malt sugar corn syrup and HFCS, 70% poly-dextrin solution (solid content in the water), 70% sorbitol solution (solid content in the water), 70% xylitol solution (solid content in the water), glycerine, maltitol, antierythrite and 70% cotyledon fiber solution (solid content in the water).This syrup then is cooled to 50 ℃ to 65 ℃ by boiling under 108 ℃ temperature, and making syrup is 76 ° to 86 ° Brix Scales, is preferably 80 ° to 84 ° Brix Scales.Then in syrup, add flavor enhancement and other composition, and syrup and protein material combination are also mixed.Preferably, structure and binding proteins pledge material are included in the mixture, and making the content of protein material in mixture is 20 weight % to 45 weight %.Push after thoroughly mixing at agglomerate.The agglomerate of extruding is cut into the food block of required size.If desired, this food block can soak extension with commercially available coating.
Embodiment
The present invention is illustrated by following embodiment.The preparation method of embodiment is explanation for example just, and the concrete prescription that provided is provided scope of the present invention.
Provide according to protein compositions of the present invention.The structure protein material is provided, and its soybean protein content accounts for 91.5 weight % of butt.The TNBS value that this structural protein material has is 31, and the water absorbing capacity during pH5.44 is 3.2ml/g, and the SSI value is 35%.This structural protein material is big particle diameter material, and wherein the structural protein material lagging of 92.7 dry weight % is on 325 eye mesh screens (U.S.).Binding proteins pledge material also is provided, and its soybean protein content is 91 dry weight %.The TNBS value that binding proteins pledge material has is 87, and the water absorbing capacity during pH6.3 is 1.59ml/g, and the SSI value is 83%.By with structural protein material and binding proteins pledge material respectively with 4: 1; 3: 2; The weight ratio of 2: 3 and 1: 4 is done and is mixed, and forms four kinds of protein compositions of the present invention.
Prepare raspberry of the present invention/sour milk confectionery food block.The protein content that this raspberry/sour milk confectionery food block has is 23.7 weight %.Prepare a kind of liquid mixture, it contains 63DE corn syrup, glycerine and poly-dextrin (70% solid).This liquid mixture is heated to 60 ℃, and then is cooled to 40 ℃ to 50 ℃.D-sorbite, sugar beet powder, citric acid, malic acid, lactic acid (60% powder) and raspberry flavor enhancement are mixed with liquid mixture.Then big kernel structure protein material, binding proteins pledge material, soybean protein fritter, powdery dextrose, fructose, cellulose gum, sweet whey, Vream A, raspberry powder, raspberry fritter, cornstarch, Novogel BK2130, salt, vitamin and mineral matter are mixed with liquid mixture and obtain agglomerate.This structural protein material has 91% soybean protein content based on the dry basis measurer, the TNBS value is 31, water absorbing capacity during pH5.44 is 3.2ml/g, and the SSI value is 35%, and wherein the structural protein material lagging of 92.7 dry weight % is on 325 orders (U.S.) screen cloth.The TNBS value that this binding proteins pledge material has is 87, and the water absorbing capacity during pH6.3 is 1.59ml/g, and SSI is 83%.This agglomerate is kneaded with these compositions of thorough mixing, then agglomerate is pushed.Extrudate is cut into food block.This food block then applies with yogurt mixt coating.This raspberry/sour milk food piece contains the composition of the described ratio of table 1.
Table 1
| Ingredient m g/g composition |
| 63DE corn syrup 190.0 glycerine 39.6 IDs (70%) 70.0 D-sorbite 65.0 sugar beet powder 4.7 citric acids, 4.7 malic acid, 1.9 lactic acid (60% powder) 1.6 raspberry flavor enhancements 2.0 structural protein materials 118.3 binding proteins pledge material 78.6 soybean protein fritters 28.2 powdery dextroses 90.0 fructose 90.0 cellulose gums 15.5 sweet wheys 15.1 Vream A 7.1 raspberry powder 9.4 raspberry fritter 4.7 cornstarch, 4.4 Novogel BK2130 3.1 salt, 0.9 vitamins and mineral matter 5.2 yogurt mixt coating 150.0 |
Prepare high protein confectionery food block of the present invention.Preparation contains the liquid mixture of glycerine and poly-dextrin (70% solid), is heated to 60 ℃, and is cooled to 40 ℃ to 50 ℃.Structural protein material, binding proteins pledge material, oxidizing glucose slurry 80/55, Farbest 290 calcium caseinates, Farbest WPC (80%), shortening, lecithin, alkali treatment cocoa (dutch cocoa), chocolate flavor, vanilla (4X), salt, sucralose and vitamin and mineral matter are mixed the formation agglomerate with liquid mixture.This structural protein material has 91% soybean protein content based on dry weight, and the TNBS value is 31, and the water absorbing capacity during pH5.44 is 3.2ml/g, and the SSI value is 35%, and wherein the structural protein material lagging of 92.7 dry weight % is on 325 orders (U.S.) screen cloth.The TNBS value that this binding proteins pledge material has is 87, and the water absorbing capacity during pH6.3 is 1.59ml/g, and the SSI value is 83%.Agglomerate is mediated,, and then pushed and cut into food block with so that each composition thoroughly mixes.This food block contains the protein of 40.3 weight %, and the amount of the composition that contains is as shown in table 2.
Table 2
| Ingredient m g/g composition |
| Glycerine 188.3 IDs (70% solid) 94.2 oxidizing glucoses are starched 80,/55 96.2 structural protein material, 93.2 binding proteins pledge material, 62.1 Farbest, 290 calcium caseinates, 155.3 Farbest WPC, 80% 155.3 shortening, 71.9 lecithin, 7.0 alkali treatment cocoa 57.5 chocolate flavor, 7.2 vanillas (4X), 2.9 salt 1.4 sucraloses, 0.3 vitamin and mineral matters 7.2 |
Medical nutrition confectionery food block produced according to the present invention.This medical nutrition confectionery food block contains the protein of 22.1 weight %.Preparation contains the liquid mixture of 63DE corn syrup, glycerine and high-fructose corn syrup (55% solid).This liquid mixture is heated to 40 ℃ to 50 ℃.With structural protein material, binding proteins pledge material, cotyledon fiber (FIBRIM 1450, by the Missouri State, the Solae Company of St. Louis is commercially available), FOS (fructooligosaccharides), oil, cellulose RC951 and citric acid mix with liquid mixture and form agglomerate.This structural protein material has 91% soybean protein content based on dry weight, and the TNBS value is 31, and the water absorbing capacity during pH5.44 is 3.2ml/g, and the SSI value is 35%, and wherein the structural protein material lagging of 92.7 dry weight % is on 325 orders (U.S.) screen cloth.The TNBS value that this binding proteins pledge material has is 82, and the water absorbing capacity during pH5.5 is 1.2ml/g, and the SSI value is 75%.Agglomerate is mediated,, and then pushed and cut into food block with so that each composition thoroughly mixes.The amount of the composition that this food block contains is as shown in table 3.
Table 3
| Ingredient m g/g composition |
| Structural protein material 170.0 cotyledon fiber 70.0 63DE rice syrup 160.0 high-fructose corn syrups (55% solid) 240.0 maltodextrins (10DE) 110.0 binding proteins pledge material 80.0 glycerine 18.0 oily 40.0 FOSs, 100.0 cellulose RC591,10.0 citric acids 2.0 |
Embodiment 5
Use the structural protein material and/or the binding proteins pledge material of variable concentrations to form the food block that contains 30 weight % protein, and measure the mechanical hardness of food block.SUPRO 661, a kind of by the Missouri State, the commercially available soybean protein isolate of Solae Company of St. Louis is used as the structural protein material.According to a kind of binding proteins pledge of above-mentioned preparation material, wherein the TNBS value that has of binding proteins pledge material is 87, and the water absorbing capacity during pH6.3 is 1.59ml/g, and the SSI value is 83%.Six protein compositions of following formation: composition 1-has only structural protein material (511g); 4: 1 (weight) mixtures of composition 2-structural protein material and binding proteins pledge material (the binding proteins pledge material of the structural protein material of 409g: 103g); 3: 2 (weight) mixtures of composition 3-structural protein material and binding proteins pledge material (the binding proteins pledge material of the structural protein material of 307g: 206g); 2: 3 (weight) mixtures of composition 4-structural protein material and binding proteins pledge material (the binding proteins pledge material of the structural protein material of 205g: 309g); 1: 4 (weight) mixture of composition 5-structural protein material and binding proteins pledge material (the binding proteins pledge material of the structural protein material of 102g: 413g); Has only binding proteins pledge material (506g) with composition 6-.Do the rice syrup solids (26DE) of each protein compositions and 118g, the cocoa power of 76g, the vitamin of 10.5g and the salt of mineral premix and 1.7g mixed.The 63DE corn syrup of 391g and the high-fructose corn syrup of 320g are mixed and boiling to 82 ° Brix Scale, with the adjustment to 60 of mixing molasses ℃, and the glycerine of 59g, chocolate flavor and the 2g vanilla flavor of 8.2g be mixed in the syrup, then syrup is cooled to 50 ℃, is formed for the syrup that combines with one of dried wretch's white matter composition.The dry mixture of each protein compositions and syrup separately thereof mix 3 minutes 45 seconds to form agglomerate under 50 ℃ in the Winkworth blender.Agglomerate is mediated, on a marble slab, be pressed into sheet, and cutting forms food block.Form six food blocks, each corresponding respectively protein compositions separately.These food blocks being stored in 29 ℃ the controlled environmental chamber, is to measure mechanical hardness, with the food block balance to room temperature.After preparation the 1st day, the 7th day, the 14th day, the 21st day and measured the mechanical hardness of these food blocks on the 35th day.The mechanical hardness that records is presented in the table 4, wherein SPM=" structural protein material " and BPM=" binding proteins pledge material ", and mechanical hardness to be unit with the gram force measure.
Table 4
| Time hardness stiffness stiffness hardness (my god) 4: 1 SPM of SPM: 3: 2 SPM of BPM: 2: 3 SPM of BPM: 1: 4 SPM of BPM: BPM BPM |
| 1????493??????166??????????148????????????204???????????293????????512 7????692??????275??????????190????????????293???????????412????????695 14???768??????305??????????190????????????322???????????499????????748 21???866??????363??????????224????????????364???????????567????????893 35???888??????432??????????228????????????393???????????671???????1150 |
Result in the table 4 is presented among Fig. 1 with graphic form.As shown among table 4 and Fig. 1, contain the mechanical hardness of food block of structural protein material and binding proteins pledge material and quality therefore simultaneously than only contain the structural protein material or only contain binding proteins pledge material the food block softness many.When the weight ratio of structural protein material that contains in the food block and binding proteins pledge material is 3: 2, this food block particularly soft.And, the food block that contains structural protein material and binding proteins pledge material simultaneously keeps its flexibility basically in 35 days time, especially contained structural protein material and binding proteins pledge material are that the food block of weight ratio of 3: 2 or 2: 3 is all the more so.
Embodiment 6
Use the big kernel structure protein material and/or the binding proteins pledge material of variable concentrations to form the food block that contains 30 weight % protein, and measure the mechanical hardness of food block.Prepare big kernel structure protein material according to previously described method.This big kernel structure protein material has the soybean protein content of 91 dry weight %, and the TNBS value is 31, and the water absorbing capacity during pH5.44 is 3.2ml/g, and the SSI value is 35%, and wherein the structural protein material lagging of 92.7 dry weight % is on 325 orders (U.S.) screen cloth.According to identical mode described in the embodiment 5, adopt same binding proteins matter to prepare food block with described big kernel structure protein material.
After the preparation food block, this food block is stored in 29 ℃ the controlled environmental chamber, be the mechanical hardness of measuring food block, with the food block balance to room temperature.After preparation the 1st day, the 7th day, the 14th day, the 21st day and measured the mechanical hardness of this food block on the 35th day.The mechanical hardness that records is presented in the table 5, wherein SPM=" big kernel structure protein material " and BPM=" binding proteins pledge material ", and mechanical hardness to be unit with the gram force measure.
Table 5
| Time hardness stiffness stiffness hardness (my god) 4: 1 SPM of SPM: 3: 2 SPM of BPM: 2: 3 SPM of BPM: 1: 4 SPM of BPM: BPM BPM |
| 1?????451?????????156????????????158???????????228?????????????294???????652 7?????644?????????201????????????223???????????284?????????????395???????799 14????651?????????199????????????242???????????296?????????????400???????834 21????667?????????212????????????262???????????268?????????????377??????1116 35????669?????????255????????????364???????????407?????????????652??????1204 |
Result in the table 5 is presented among Fig. 2 with graphic form.As shown among table 5 and Fig. 2, contain simultaneously big kernel structure protein material and binding proteins pledge material food block mechanical hardness and therefore quality than only contain big kernel structure protein material or only contain binding proteins pledge material the food block softness many.When the weight ratio of big kernel structure protein material that contains in the food block and binding proteins pledge material is 4: 1 or 3: 2, this food block particularly soft.And, the food block that contains big kernel structure protein material and binding proteins pledge material simultaneously keeps in its flexibility, the especially food block weight ratio of big kernel structure protein material and binding proteins pledge material basically in 35 days time be that 4: 1 or 3: 2 o'clock are all the more so.The food block of grain also not too has bite greatly, and this is an ideal characterisitics of the confectionery food block of softness.
In view of aforesaid the present invention, other embodiment becomes apparent.Based on to above-mentioned explanation of the present invention, the various improvement of technology, technology and composition and material are conspicuous to those of ordinary skills.This means these all changes, all do not break away from the scope and the essence of appended claims.
Claims (17)
1. the protein compositions that contains that is used for the confectionery food block contains
(a) structural protein material contains the soybean protein of at least 90 weight %, and described structural protein material has 20% to 40% soluble solids index, and has the TNBS value less than 35;
(b) binding proteins pledge material contains the soybean protein of at least 90 weight %, and described binding proteins pledge material has the TNBS value of at least 70% soluble solids exponential sum at least 75,
Wherein said binding proteins pledge material is dispersed in the described structural protein material.
2. according to the protein compositions that contains of claim 1, wherein said structural protein material is a granular material, and at least 50% particulate is trapped on 325 orders (U.S.) screen cloth in the wherein said granular material.
3. according to the protein compositions that contains of claim 1, the RVA viscosity of a kind of aqueous slurry of wherein said binding proteins pledge material under 25 ℃ is less than 100cps, and wherein said binding proteins pledge material constitutes 20 weight % of described slurries.
4. according to the protein compositions that contains of claim 1, wherein said structural protein material constitutes 20 weight % to 90 weight % of described composition, and described binding proteins pledge material constitutes 80 weight % to 10 weight % of described composition.
5. according to the protein compositions that contains of claim 4, it comes down to be made up of described structural protein material and described binding proteins pledge material.
6. a confectionery food block contains
(a) structural protein material contains the soybean protein of at least 90 weight %, and described structural protein material has 20% to 40% soluble solids index, and has the TNBS value less than 35;
(b) binding proteins pledge material contains the soybean protein of at least 90 weight %, described binding proteins pledge material have at least 70% soluble solids exponential sum at least 75 the TNBS value and
(c) carbohydrate is selected from digestible carbohydrate, indigestible carbohydrate or its mixture,
Wherein said confectionery food block contains the protein of 20 weight % to 45 weight %.
7. according to the confectionery food block of claim 6, all soybean proteins are provided by described structural protein material and described binding proteins pledge material in the wherein said confectionery food block.
8. according to the confectionery food block of claim 7, wherein have described structural protein material and described binding proteins pledge material in described food block, the weight ratio of structural protein material and binding proteins pledge material is 1: 4 to 9: 1.
9. according to the confectionery food block of claim 6, wherein have described structural protein material and described binding proteins pledge material in described food block, the weight ratio of structural protein material and binding proteins pledge material is 1: 4 to 9: 1.
10. according to the confectionery food block of claim 6, wherein said food block has the initial mechanical hardness of 100 gram force to 750 gram forces.
11. according to the confectionery food block of claim 10, wherein said food block has the initial mechanical hardness of 100 gram force to 350 gram forces.
12. according to the confectionery food block of claim 10, wherein, from the raising of making the mechanical hardness of described food block during 35 days that described food block begins less than 200 gram forces.
13. according to the confectionery food block of claim 10, wherein, from the raising of making the mechanical hardness of described food block during 35 days that described food block begins less than 150 gram forces.
14. according to the confectionery food block of claim 10, wherein, from the raising of making the mechanical hardness of described food block during 35 days that described food block begins less than 100 gram forces.
15. a method for preparing the soft sweets food food block with long storage life comprises
(A) will
(a) structural protein material contains the soybean protein of at least 90 weight %, and described structural protein material has 20% to 40% soluble solids index, and has the TNBS value less than 35;
(b) binding proteins pledge material contains the soybean protein of at least 90 weight %, and described binding proteins pledge material has the TNBS value of at least 70% soluble solids exponential sum at least 75; With
(c) carbohydrate is selected from digestible carbohydrate, indigestible carbohydrate or its mixture,
Mixing contains the agglomerate of 20 weight % to 45 weight % protein with formation; With
(B) described agglomerate is made sheet and cutting forming the confectionery food block of initial mechanical hardness less than 200 gram forces, the raising of the mechanical hardness of described food block is less than 200 gram forces in make during whole 35 days that described food block begins.
16. according to the method for claim 15, wherein said structural protein material is a granular material, the particulate of at least 50 weight % is trapped on 325 orders (U.S.) screen cloth in the described granular material.
17. according to the method for claim 15, the RVA viscosity of a kind of aqueous slurry of wherein said binding proteins pledge material under 25 ℃ is less than 100cps, wherein said binding proteins pledge material constitutes 20 weight % of described aqueous slurry.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410010481 CN1706268A (en) | 2004-06-08 | 2004-06-08 | Soybean protein mixture for soft sweet food block |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410010481 CN1706268A (en) | 2004-06-08 | 2004-06-08 | Soybean protein mixture for soft sweet food block |
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| CN1706268A true CN1706268A (en) | 2005-12-14 |
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| CN 200410010481 Pending CN1706268A (en) | 2004-06-08 | 2004-06-08 | Soybean protein mixture for soft sweet food block |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823708A (en) * | 2011-06-15 | 2012-12-19 | 陈志宁 | High-protein soft sweet and its preparation technology |
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2004
- 2004-06-08 CN CN 200410010481 patent/CN1706268A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823708A (en) * | 2011-06-15 | 2012-12-19 | 陈志宁 | High-protein soft sweet and its preparation technology |
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