CN1981588B - 含有木糖醇或赤藓糖醇的无冷却效应的无糖甜点 - Google Patents

含有木糖醇或赤藓糖醇的无冷却效应的无糖甜点 Download PDF

Info

Publication number
CN1981588B
CN1981588B CN2006101688387A CN200610168838A CN1981588B CN 1981588 B CN1981588 B CN 1981588B CN 2006101688387 A CN2006101688387 A CN 2006101688387A CN 200610168838 A CN200610168838 A CN 200610168838A CN 1981588 B CN1981588 B CN 1981588B
Authority
CN
China
Prior art keywords
xylitol
dessert
dextrin
cooling effect
chocolate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CN2006101688387A
Other languages
English (en)
Other versions
CN1981588A (zh
Inventor
布鲁诺·多希
弗朗索瓦·德尔巴尔
埃尔莎·米勒
静·伊薇特·周
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Roquette Freres SA
Original Assignee
Roquette Freres SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Roquette Freres SA filed Critical Roquette Freres SA
Publication of CN1981588A publication Critical patent/CN1981588A/zh
Application granted granted Critical
Publication of CN1981588B publication Critical patent/CN1981588B/zh
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)

Abstract

本发明是富含木糖醇或赤藓糖醇的不含糖甜点，其特征在于所述甜点包含木糖醇或赤藓糖醇和糊精的混合物，可以降低所述甜点的冷却效应。

Description

含有木糖醇或赤藓糖醇的无冷却效应的无糖甜点
技术领域
本发明的主题是无糖甜点，其具有高木糖醇或赤藓糖醇含量，其特征在于具有降低的冷却效应。 
背景技术
所述冷却效应或者嘴里的冷却感与某些多羟基化合物在水中溶解的负热有关，并且和其溶解速率有关。木糖醇在这方面特别显著，因其具有最强的冷却感，山梨糖醇和赤藓糖醇的冷却效应稍次于木糖醇，而其它多羟基化合物没有或者几乎没有任何冷却效应。 
当人们试图配制一种实质上包含木糖醇的甜点制品时，这种嘴里的冷却效应并不总是有利的，特别是所述甜点是巧克力的时候。在一些特殊的薄荷巧克力中可以尝试用木糖醇，但是对于多数通常的巧克力，例如黑巧克力、白巧克力或牛奶巧克力，是不合需要的。 
木糖醇巧克力早已能够在商业上获得，但是这种巧克力仍以在嘴里的冷却感为特征。为了避免这种不利因素，唯一的方案是减少巧克力中的木糖醇含量到非常低的值，通常其干燥重量含量低于10％。 
实际上，直到现在为止，结晶木糖醇甜点制品的冷却效应是不可能被消除的，而且也不可能制备富含令人满意质量的无定形木糖醇的甜点制品。 
发明内容
为了克服技术难题，申请人发现可以通过在所述甜点制品中合并入木糖醇和不消化的糊精的无定形混合物，制备不含糖的甜点制品，其富含木糖醇，没有冷却效应。 
这种方法的原理是基于木糖醇的结晶形式具有溶解吸热性，从而呈现冷却效应，而其无定形形式的溶解能量不是吸热性的，因此没有冷却效应。 
溶解性需要在37℃下衡量：例如甘露醇具有比山梨糖醇高的溶解热，但是它溶解性低，因而冷却性低。 
为了制备含有无定形形式木糖醇，而不降低质量或稳定性的甜点产品，申请人发现，合适的方法是用木糖醇和不消化的糊精的混合物制备所述甜点，所述混合物具有抗木糖醇结晶的效果，可提高混合物的玻璃化温度。 
木糖醇具有非常低的达到-20℃的玻璃化温度，也就是说对高于-20℃的室温而言，纯木糖醇不能以玻璃态存在。 
由此，本发明的主题是不含糖的富含木糖醇的甜点产品，其特征在于包含木糖醇和不消化的糊精的无定形混合物，以减少所述甜点的冷却效应。 
根据本发明，短语“富含木糖醇”理解为，所述甜点包含，占干燥质重量至少20％，优选至少25％的木糖醇。实际上，对于没有冷却效应的甜点产品，这种看似低的含量是相当高和新颖的。 
根据所考虑的甜点类型，木糖醇/糊精的重量比介于25/75和75/25之间，优选介于30/70和70/30之间，对于某些类型的甜点，其可能比其它类型含有更多的木糖醇，例如特别的耐嚼胶。在此比例之外，冷却效应不能充分减少，甜点产品的质地也不合适。糊精作为木糖醇的抗结晶化剂，允许其以无定形形式存在于甜点中。 
根据本发明，短语“不消化的糊精”理解为，尤其是在酸性介质中通过干烘淀粉而得的糊精，也称为焦糊精，例如，举例而言，由申请人标记 商品名的产品。这些糊精可以原形式使用，或者以它们的氢化形式使用。 
这些糊精的分子质量平均数(Mn)可以在500到4500g/mol之间变化，采用分子质量平均数达1000到3000g/mol的糊精可以得到最好的结果。以分子质量平均重量(Mw)表示，根据本发明的最合适的分子量介于2800和5100g/mol之间，优选介于4000和5100g/mol之间。 
在糊精具有低分子质量的情况，可以将它们于其它高Mn或Mw的糊精合并，或者与适于提高玻璃化温度的多糖，例如***树胶合并，以得到最好的结果。 
根据本发明，可以制备各种不期望有冷却效应的木糖醇甜点产品：耐嚼胶，高温熬制糖(boiled sugar)，黄油奶糖。根据本发明的一种有利变化，这些甜点产品可以内含物的形式合并入不含糖的巧克力或者包覆以巧克力，以获得没有冷却效应的不含糖甜点产品，而形成一种新颖的产品。实际上，甜点产品例如，举例而言，富含木糖醇的耐嚼胶或软糖是本领域技术人员所知的，但是到目前为止，由于含有晶体形式的木糖醇，它们全部有高冷却效应的特征。 
也可以制备仅有部分包含根据本发明的混合物的甜点产品，例如多层甜点产品，含有至少一层无定形高温熬制糖层，其它层由晶体形式的木糖醇组成。 
同样地，除所述木糖醇/糊精混合物外，甜点产品包含低量的其它多糖或填充物，例如异麦芽酮糖醇(isomalt)、乳糖醇、甘露醇、赤藓糖醇、菊粉、呋喃低聚糖类、葡聚糖类、***树胶也被本发明覆盖。 
根据本发明的变化，所述甜点产品是含有木糖醇和不消化的糊精混合物的耐嚼胶，优选经过氢化。这些耐嚼胶包含30％到50％重量的木糖醇，以及15％到30％的糊精。 
对于熬制糖或硬黄油奶糖，其可包含20％到55％重量的木糖醇，以及15％到75％的糊精。 
典型地，木糖醇/糊精重量比可以介于30/70到70/30之间，对于熬制糖优选30/70到45/55，对于耐嚼胶优选35/55到70/30。60/40的比率可以产生令人满意的耐嚼胶质地。最确定的熬制糖包含的木糖醇/糊精比率为30/70到45/55，特别是35/65到40/60。 
对于巧克力，可以在其制备过程中产生尺寸依赖于所需甜点的内含物，或者甚至是单一的内含物，根据本发明，所述的内含物由甜点产品组成。所述减少冷却效应或者没有冷却效应的巧克力可以包含远高于现有技术含量的木糖醇，在任何情况下，包含至少10％重量的木糖醇。 
本发明还涉及不含糖巧克力，其特征在于包含根据本发明作为一种或更多种内含物形式的甜点产品。 
所述不含糖巧克力优选为麦芽糖醇、乳糖醇或异麦芽酚巧克力。 
根据本发明的另一种变化，所述甜点产品可以包含另一种多羟基化合 物，例如，特别是甘露醇，以调节甜点的质地。在抗结晶化糊精存在下，甘露醇实际上优先于木糖醇而结晶化。为此目的，也可以使用异麦芽酚或任何其它在嘴里同时具有低溶解性和低冷却效应的多羟基化合物。如上所述，这类多羟基化合物用于调节软甜点产品的质地非常有效。 
根据一个有利变化，本发明的所述甜点产品还包含甘露醇。使甜点产品包含干燥质重量5到15％的甘露醇，18到24％的氢化糊精和36到42％的木糖醇，可以得到良好的结果。 
制备根据本发明的甜点产品时，可以使用常规工艺。对于巧克力，首先制备包含木糖醇和不消化糊精混合物的甜点产品，然后，既可以将其磨碎或切碎后合并入巧克力基质中，也可以用传统的包覆工艺原形式包覆以巧克力。 
本发明还有一个主题是木糖醇和不消化糊精的无定形混合物，其中木糖醇/糊精重量比介于25/75和75/25之间，优选介于70/30和30/70之间，或者介于65/35和35/65之间。 
不用说，本发明可以应用于其它具有冷却效应的多羟基化合物，例如，特别是赤藓糖醇。在这种情况下，根据质地和存在的冷却效应，采用40/60的赤藓糖醇/糊精比率可以得到最好的结果。 
具体实施方式
通过阅读以下实施例可以更清楚地理解本发明，其用于示例而不是作为限制。 
实施例1：制备根据本发明的黄油奶糖 
制备根据本发明的黄油奶糖，其包含木糖醇和不消化糊精的混合物。试验A：木糖醇、 FB6，比率40/60 
试验B和C：比率为35/55/10的木糖醇、Nutriose FB6、甘露醇 
Figure G061G8838720061227D000043
步骤：首先将糊精溶于水，然后加多羟基化合物和盐。 
在60℃将明胶溶于水，经1小时。 
融化所述脂。 
在135℃熬制多羟基化合物和糊精的混合物，随着加入其它组分，再将混合物冷却至90℃，添加明胶，然后将之切开或成形。 
没有冷却效应的甜点产品即告制成。它们可以另外覆盖以巧克力。 
实施例2：制备根据本发明的甜点产品--木糖醇/糊精比率的变化 
在30/70到70/30之间对木糖醇/糊精比率进行测试。 
试验中所使用的糊精是氢化焦糊精。 
以重量百分数表示各种数量。 
1.熬制糖的制备 
  比率   30/70   35/65   40/60   45/55   50/50   55/45   60/40   65/35   70/30
  木糖醇   20.62   24.06   27.5   30.94   34.38   37.82   41.26   44.69   48.13
  氢化糊精   48.14   44.7   41.26   37.82   34.38   30.94   27.50   24.07   20.63
  水   30   30   30   30   30   30   30   30   30
  强甜味剂   0.04   0.04   0.04   0.04   0.04   0.04   0.04   0.04   0.04
  柠檬酸   0.6   0.6   0.6   0.6   0.6   0.6   0.6   0.6   0.60
  柠檬香味剂   0.6   0.6   0.6   0.6   0.6   0.6   0.6   0.6   0.60
[0048] 将木糖醇/糊精混合物溶于水，在180℃煮沸。冷却期间，一同加入强甜味剂、香味剂和色素。 
然后将团块于模具中成形。 
冷却后，从模具中取出所述的甜点产品。 
最确定的试验是介于30/70和45/55之间的比率，特别是35/65和40/60之间的比率。 
50/50的比率可形成稍软的熬制糖。 
比率为55/45开始，模具释放变得困难，超过70/30，所述团块变得非常粘。 
所得到的甜点产品完全没有冷却效应。 
2.软黄油奶糖的制备 
以重量百分数表示各种数量。 
Figure G061G8838720061227D000061
用65/35的比率可以得到最好的结果。超出(70/30)，可以观察到轻微的冷却效应。 
60/40的比率可以形成令人满意的耐嚼胶质地。 
然后，将65/35的比率组成的所述甜点产品覆盖以巧克力；即可得到 高木糖醇含量和无冷却效应的巧克力甜点产品。 
3.硬质胶的制备 
以重量百分数表示各种数量。 
  比率   55/45   60/40   65/35
  木糖醇   20.8   22.75   24.62
  氢化糊精   17.08   15.12   13.25
  水   11   11   11
  ***树胶(50％)   49.96   49.96   49.96
  柠檬酸(50％)   0.97   0.97   0.97
  乙酰磺胺酸钾   0.1   0.1   0.1
  香味剂   0.1   0.1   0.1
在128℃下煮沸这些混合物，随后浇铸于模具中冷却。 
根据本发明，依赖于所试验的比率，可以获得具有高木糖醇含量和无冷却效应的硬质胶。 
4.双层熬制糖的制备 
制备一种熬制糖，其由根据本发明的具有高木糖醇含量和没有冷却效应的层，可提供给消费者以冷却表面的单独的结晶化木糖醇层，以及中性层构成。所述甜点产品根据以下配方制备： 
无冷却效应层(木糖醇/糊精比率40/60) 
Figure G061G8838720061227D000071
Figure G061G8838720061227D000081
木糖醇结晶化层 
    成分重量   成品所含成  分
  木糖醇   99.95   99.73％
  薄荷香味剂  QL63127   0.05   0.07％
  水分   --   0.20％
  总共：(kg)   100   100.00％
步骤：无冷却效应层(透明黄色) 
将木糖醇和糊精 FB 06在水中混合，混合物在120℃煮沸。 
然后添加香味剂、酸和色素。 
将混合物浇铸于模具中，冷却。 
结晶化层(白色) 
首先在95℃融化85～90％的木糖醇。 
然后将剩余的10～15％的木糖醇作为引物加入融化的木糖醇浆中。 
小心地搅拌混合糖浆，然后手工将其沉积于在前的层上。 
然后使得到的甜点产品冷却，再回收。 
即得到双层甜点产品，依照本发明，其仅有一面具有冷却效应而另一面没有。 
实施例3：制备根据本发明的甜点产品 
赤藓糖醇/糊精的比率变化 
在30/70到70/30之间，对各种赤藓糖醇/糊精(E/D)比率进行测试。 
试验中所使用的不消化糊精是支链麦芽糊精。 
以重量百分数表示各种数量。 
1.制备硬黄油奶糖和软黄油奶糖 
根据质地和存在的冷却效应，不管是硬黄油奶糖还是软黄油奶糖，E/D比率＝40/60可以获得最好的结果。 

Claims (9)

1.包含干燥质重量至少25％的木糖醇的不含糖甜点，其特征在于包含木糖醇和不消化糊精的无定形混合物，木糖醇和不消化糊精的重量比率介于25/75和75/25之间。
2.根据权利要求1所述的甜点，其特征在于，所述不消化糊精是焦糊精。
3.根据权利要求1所述的甜点，其特征在于，所述甜点是熬制糖、硬黄油奶糖、软黄油奶糖、太妃糖、耐嚼胶或巧克力。
4.根据权利要求1所述的甜点，其特征在于，还包含甘露醇、麦芽糖醇、异麦芽酮糖醇、菊粉或***树胶。
5.根据权利要求4所述的甜点，其特征在于包含干燥质重量36到42％的木糖醇，18到24％的不消化糊精以及5到15％的甘露醇。
6.根据权利要求1所述的甜点，其特征在于，所述不消化糊精是氢化的。
7.根据权利要求1至6中任意一项所述的甜点，其特征在于，所述甜点合并入黑、白或牛奶无糖巧克力中。
8.根据权利要求7所述的甜点，其特征在于，所述的巧克力是麦芽糖醇巧克力。
9.根据权利要求1至6中任意一项所述的甜点，其特征在于，所述甜点为耐嚼胶。
CN2006101688387A 2005-12-14 2006-12-14 含有木糖醇或赤藓糖醇的无冷却效应的无糖甜点 Expired - Fee Related CN1981588B (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0512683 2005-12-14
FR0512683A FR2894435B1 (fr) 2005-12-14 2005-12-14 Confiserie sans sucre comprenant du xylitol sans effet rafraichissant

Publications (2)

Publication Number Publication Date
CN1981588A CN1981588A (zh) 2007-06-20
CN1981588B true CN1981588B (zh) 2012-09-19

Family

ID=36968794

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2006101688387A Expired - Fee Related CN1981588B (zh) 2005-12-14 2006-12-14 含有木糖醇或赤藓糖醇的无冷却效应的无糖甜点

Country Status (7)

Country Link
US (1) US20070154592A1 (zh)
EP (1) EP1797768A3 (zh)
JP (2) JP5201824B2 (zh)
KR (1) KR20070063452A (zh)
CN (1) CN1981588B (zh)
CA (1) CA2571026C (zh)
FR (1) FR2894435B1 (zh)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100112142A1 (en) * 2007-02-12 2010-05-06 Wm. Wrigley Jr. Company Confectionery products comprising polyols
BRPI0810030A2 (pt) * 2007-04-16 2014-09-16 Cargill Inc Redução do efeito sensorial de resfriamento de polióis
DE102007038473C5 (de) * 2007-08-14 2013-11-07 Huhtamaki Films Germany Gmbh & Co. Kg Folienanordnung, Verfahren zu deren Herstellung und Verwendung
WO2010060539A1 (de) * 2008-11-25 2010-06-03 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Verfahren zur herstellung zuckerfreier süsswaren
PL2482669T3 (pl) * 2009-10-01 2013-10-31 Cargill Inc Produkty cukiernicze zawierające erytrytol
RU2581221C2 (ru) 2010-12-30 2016-04-20 Вм. Ригли Дж. Компани Состав твердого леденца (варианты)
FR2978015B1 (fr) * 2011-07-19 2013-08-30 Olygose Bonbon de sucre cuit comprenant des alpha-galacto-oligosaccharides non fructosyles
CN102389018B (zh) * 2011-11-24 2014-03-12 福建省好邻居食品工业有限公司 一种无糖硬质糖果及其制备方法
WO2013085963A1 (en) * 2011-12-08 2013-06-13 The Hershey Company Rapidly dissolving comestible solid
WO2013106363A2 (en) 2012-01-09 2013-07-18 Wm. Wrigley Jr. Company Gelled confection with reduced sugar
ITAN20120052A1 (it) * 2012-05-10 2012-08-09 Antica Dolceria Rizza Di Rizza Gius Eppe Cioccolato leggero modica o light con eritritolo o con fruttosio ed eritritolo.
JP5552512B2 (ja) * 2012-09-05 2014-07-16 日清オイリオグループ株式会社 焼成耐性を有するチョコレート
CN103932005A (zh) * 2014-05-21 2014-07-23 山东福田药业有限公司 一种抗结晶性液体木糖醇复合甜味剂及其制备方法
CN104082492A (zh) * 2014-07-15 2014-10-08 倪骊恒 一种低能量太妃糖
JP2015204832A (ja) * 2015-06-22 2015-11-19 クラシエフーズ株式会社 ソフトキャンディ及びその製法
WO2017144486A1 (en) * 2016-02-23 2017-08-31 Roquette Freres Method of preparation of chewy candies comprising crystalline allulose particles
CN109843076A (zh) * 2016-09-30 2019-06-04 Wm.雷格利Jr.公司 低糖耐嚼糖果
CN110384159A (zh) * 2018-04-18 2019-10-29 匠人之心（北京）产品设计有限公司 一种纯素无糖巧克力的配方及工艺
IT202100011609A1 (it) * 2021-05-06 2022-11-06 Perfetti Van Melle Spa Prodotto di confetteria
FI20225811A1 (en) * 2022-09-19 2024-03-20 Lajoie Oy Sweetening composition, food product and process for making food product
WO2024062157A1 (en) * 2022-09-19 2024-03-28 Lajoie Oy Sweetener composition, food product, method for producing a food product and use of supramolecular assemblies

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5236719A (en) * 1991-09-27 1993-08-17 Wm. Wrigley Jr. Company Chewing gum and other comestibles containing purified indigestible dextrin
CN1242957A (zh) * 1998-05-07 2000-02-02 罗凯脱兄弟公司 甜味组合物及其用途
CN1336799A (zh) * 1999-01-07 2002-02-20 丹尼斯科卡尔特美国公司 食用巧克力组合物
US6620791B1 (en) * 1999-05-20 2003-09-16 British Sugar Plc Edible compositions containing trehalose

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2912411B2 (de) * 1979-03-29 1981-02-05 August Storck Kg, 4802 Halle Zähplastische, zuckerfreie Süßwarenmasse auf der Grundlage von Sorbit und eines Quellstoffs und Verfahren zu ihrer Herstellung
DE68914401T2 (de) * 1988-10-07 1994-08-25 Matsutani Kagaku Kogyo Kk Verfahren zur Herstellung von Dextrin enthaltenden faserigen Nahrungsprodukten.
FR2676164A1 (fr) * 1991-05-06 1992-11-13 Roquette Freres Chocolat hypocalorique.
US5342631A (en) * 1992-12-29 1994-08-30 Wm. Wrigley Jr. Company Wax-free chewing gum including special oligosaccharide binders
FR2688793B1 (fr) * 1992-03-19 1994-06-03 Roquette Freres Composition de saccharides hydrogenes hypocariogenes, procede de preparation et application de cette composition.
FR2708269B1 (fr) * 1993-07-26 1995-10-06 Roquette Freres Compositions liquides visqueuses de xylitol et leur procédé de préparation.
US5728225A (en) * 1993-07-26 1998-03-17 Roquette Freres Viscous liquid compositions of xylitol and a process for preparing them
JP3380019B2 (ja) * 1993-12-08 2003-02-24 日研化成株式会社 キシリトールを含有してなるフォンダン
JP3597659B2 (ja) * 1996-04-26 2004-12-08 株式会社不二家 シュガーレスミルクキャンデイの製造方法
AU4083597A (en) * 1996-09-27 1998-04-17 Enamelon, Inc. Improved products and methods for the remineralization and prevention of demineralization of teeth
US5716652A (en) * 1996-10-02 1998-02-10 Wm. Wrigley Jr. Company Coated chewing gum products and methods of manufacturing same
FR2778317B1 (fr) * 1998-05-07 2000-07-21 Roquette Freres Composition edulcorante et ses utilisations
FR2786775B1 (fr) * 1998-12-04 2001-02-16 Roquette Freres Maltodextrines branchees et leur procede de preparation
US6875460B2 (en) * 2000-06-06 2005-04-05 Spi Polyols, Inc. Co-crystallized polyols and hydrogenated maltodextrin
JP4590034B2 (ja) * 2002-01-31 2010-12-01 三菱商事フードテック株式会社 硬質糖衣製剤、糖衣液及び硬質糖衣製剤の製造方法
AU2003236278A1 (en) * 2002-04-05 2003-10-20 Arkray Inc. Gel food
JP4664361B2 (ja) * 2004-07-12 2011-04-06 アーチャー・ダニエルズ・ミッドランド カンパニー 食品組成物および関連する方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5236719A (en) * 1991-09-27 1993-08-17 Wm. Wrigley Jr. Company Chewing gum and other comestibles containing purified indigestible dextrin
CN1242957A (zh) * 1998-05-07 2000-02-02 罗凯脱兄弟公司 甜味组合物及其用途
CN1336799A (zh) * 1999-01-07 2002-02-20 丹尼斯科卡尔特美国公司 食用巧克力组合物
US6620791B1 (en) * 1999-05-20 2003-09-16 British Sugar Plc Edible compositions containing trehalose

Also Published As

Publication number Publication date
EP1797768A3 (fr) 2007-08-22
JP2007159584A (ja) 2007-06-28
JP2013034486A (ja) 2013-02-21
CN1981588A (zh) 2007-06-20
FR2894435B1 (fr) 2010-09-03
CA2571026C (fr) 2015-02-24
JP5201824B2 (ja) 2013-06-05
KR20070063452A (ko) 2007-06-19
FR2894435A1 (fr) 2007-06-15
US20070154592A1 (en) 2007-07-05
CA2571026A1 (fr) 2007-06-14
EP1797768A2 (fr) 2007-06-20

Similar Documents

Publication Publication Date Title
CN1981588B (zh) 含有木糖醇或赤藓糖醇的无冷却效应的无糖甜点
US5629042A (en) Sugar-free hard boiled candy and process for its manufacture
CA2071168C (en) Sugar free 'hard candy' and process for its manufacture
JP2641323B2 (ja) フルクトオリゴ糖を使用したチューイングガム製品
CA2276328C (en) Comestible coated with a poorly water-soluble salt and process for making
EP1587373B1 (en) Sugarless syrups and their use in chewing gum and other confections
CN1482862A (zh) 具有增强的清凉效果的甜食产品
CN108135213A (zh) 含有阿洛酮糖的口香糖
CN106659186B (zh) 糖果产品的新颖组合物
US6780990B1 (en) Hydrogenated starch hydrolysate
AU703326B2 (en) Sugar-free boiled sweet and process for its manufacture
KR100559644B1 (ko) 감미 조성물 및 이의 사용 방법
JP5347639B2 (ja) 餅様の食感と風味を有するソフトキャンディ及びその製造方法
EP3928629B1 (en) Composition for preparing candy
JP5507253B2 (ja) 「ナキ」の抑制されたラクトスクロース含有ハードキャンディとその製造方法
US20220394994A1 (en) Low water activity marshmallow
US20190297912A1 (en) Method for producing a chewing gum composition with no-bake chewing gum
AU770868B2 (en) Sugar-free, low-calorie base for hard-boiled confections
KR100666608B1 (ko) 캔디제조용 말티톨 시럽 조성물 및 이를 이용한 무설탕캔디의 제조방법
US20230016685A1 (en) Isomaltulose-containing hard caramels and process for preparing the same
EP4326083A1 (en) Low-calorie aerated confectionary product comprising erythritol
KR20220115596A (ko) 트레할룰로스 함유 조성물을 포함하는 경질 카라멜의 제조 방법

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20120919

Termination date: 20151214

EXPY Termination of patent right or utility model