CN101043820A - 适合消费的压缩香味剂团块 - Google Patents
适合消费的压缩香味剂团块 Download PDFInfo
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- CN101043820A CN101043820A CNA2005800359672A CN200580035967A CN101043820A CN 101043820 A CN101043820 A CN 101043820A CN A2005800359672 A CNA2005800359672 A CN A2005800359672A CN 200580035967 A CN200580035967 A CN 200580035967A CN 101043820 A CN101043820 A CN 101043820A
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- 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
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- A23G3/54—Composite products, e.g. layered, coated, filled
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明描述了一种适合消费的压缩团块(压缩材料),其制备方法,其用于加香产品的用途和包含该压缩团块的产品。
Description
本发明涉及一种适合消费的压缩团块(压缩材料)、其制备方法,其用于加香制品的用途和包含该压缩团块的产品。
适合消费的加香制品是早已公知的。在加香过程中,通常使用液体香味剂、固体香味剂(即施加至固体载体的香味剂,例如喷雾干燥的香味剂或包封在固体载体中的香味剂)或植物的干片。植物干片可以例如通过冷冻干燥获得。
在本发明范围内的香味剂包含至少一种香味物质,但通常包含两种或更多种不同的香味物质。香味剂通常是挥发性组分(香味物质)的复杂组成的混合物。
植物的冻干片是得自许多植物的那些,尤其是得自各种不同的水果,其包含在适合消费的许多产品中,例如穆兹利(muesli)混合物或巧克力馅。这种植物冻干片具有舒适的柔软性、可咀嚼性和特有的质感。它们可视地包含在适合消费的制品中,并且是令人愉悦和引人注目的。除了制备较为昂贵的缺点之外,其缺点尤其还在于植物冻干片弱的香味特性和仅有不充分的香味特征,结果其在包含它们的可消费产品中的香味贡献低。
基于喷雾干燥香味剂并经压缩制备的特定压缩团块已经可商业获得。这些压缩团块实际上能够具有突出的和全面的香味特征,但是它们很硬并且不可咀嚼。它们在质感上不能与植物冻干片相比。此外,这两种产品之间还存在明显的视觉差异。
因此,本发明的主要目的是提供在质感上类似于植物冻干片并且优选具有与植物冻干片相比改进香味特性的颗粒。此外,这些颗粒应该尽可能易于制备。
根据本发明的第一选择方案,以上目的通过适合消费的压缩团块实现,所述适合消费的压缩团块包含或由以下组分组成:
a)喷雾干燥的香味剂,和
一种或多种选自以下组别c)和/或d)的组分:
c)纤维物质,选自水果纤维、蔬菜纤维、谷物纤维及其混合物;
d)一种或多种适合消费的脂肪。
组分a)(喷雾干燥的香味剂)与组分c)(纤维材料)和d)(脂肪)的总和的重量比在此优选为30∶1~1∶2,优选20∶1~1∶1,尤其优选10∶1~2∶1并且极为优选8∶1~3∶1。
根据第二选择方案的目的还通过适合消费的压缩团块实现,所述适合消费的压缩团块包含或由以下组分组成:
a)香味剂(喷雾干燥的或非喷雾干燥的);
b)麦芽糖糊精(例如,如果香味剂是喷雾干燥的则用作载体物质)和
c)选自水果纤维、蔬菜纤维、谷物纤维及其混合物的纤维材料;和任选
d)一种或多种适合消费的脂肪。
已经发现根据本发明的压缩团块在质感上非常类似于植物冻干片;它们具有令人愉悦的柔软性和可咀嚼性,并且具有与植物冻干片相当的质感。但是,根据本发明的压缩团块优于植物冻干片的重要有点在于根据本发明的压缩团块的香味可以几乎按照需要来调节其强度(强度)和特征,因此它们可以根据要求对包含它们的适合消费(消费)的产品作出显著的香味贡献。使用根据本发明的压缩团块,可以令人惊奇地使可消费产品完全和全面芳香化,也就是不添加其它的、任选液体香味剂。此外,根据本发明的压缩团块还易于制备(参见下文)。
进一步发现根据本发明的压缩团块明显比植物冻干片对氧化更加稳定。在模拟20℃下储藏约12个月的氧化压力试验(参见实施例13)结束后,根据本发明的压缩团块在感官质量方面的下降明显更低。当在氧化压力试验结束后品尝时,植物冻干片有很多令人不愉快的气味并且原始香味不再可以察觉到,而对于根据本发明的压缩团块,其原始香味依然清晰可辨。
本发明范围内的喷雾干燥香味剂包含至少一种香味物质(挥发性的)和至少一种不挥发的载体物质,该载体物质自身可以是调味物质,但这不是必须的(例如优选的麦芽糖糊精)。传统的喷雾干燥香味剂包含至少一种载体物质、香味剂(其也可以是单独的香味物质)和其它物质,例如乳化物质。
通过例如在US3,159,585、US3,971,852、US4,532,145或US5,124,162中所描述的喷雾干燥的香味剂包囊是本领域中的现有技术。可以商业获得大量不同调味方向和粒径的喷雾干燥香味剂。
用于根据本发明的压缩团块的喷雾干燥香味剂的香味剂负载量可以根据要求和所需的感官特性而在宽广范围内变化。香味剂负载量基于喷雾干燥香味剂的总重量通常为1~70wt%,一般为5~40wt%。
单独的物质或物质混合物可以用作香味剂的载体物质(根据第一和第二选择方案的压缩团块的组分a)。有利的载体物质是碳水化合物和/或碳水聚合物(聚糖)。可提及的载体物质例如为亲水性胶体,比如淀粉、降解淀粉、化学或物理改性淀粉、改性纤维素、阿拉伯胶、达瓦树胶(ghatti gum)、黄芪胶、刺梧桐树胶(karaya gum)、角叉菜胶(carrageenan)、瓜尔豆粉、角豆粉、藻酸盐、果胶、菊粉或黄原胶。
淀粉的分解程度通过“葡萄糖当量”(DE)指数来测量,其假设长链葡萄糖聚合物的极限值为0,纯葡萄糖的极限值为100。
优选的香味剂载体物质(根据第一或第二替代方案的压缩团块的成分a)是麦芽糖糊精,其中DE值为5~20的麦芽糖糊精反而有利。麦芽糖糊精的含量基于压缩团块的总重量优选为30~85wt%,优选40~70wt%。
对于淀粉水解物的制备,与淀粉最初由什么植物提供无关。玉米基原料合适且易于获得,并且为了确保产品没有基因改性成分,也可以采用来自木薯、大米、小麦和土豆的原料。
术语“麦芽糖糊精”还包括各种麦芽糖糊精的混合物。采用何种麦芽糖糊精,尤其是采用具有何种DE值的麦芽糖糊精特别取决于由其制备根据本发明的压缩团块的待压缩干燥混合物的剩余组分(参见下文)。如果特别使用果粉,如下文所详述,则推荐具有相对低的DE值的麦芽糖糊精,优选具有5~10的DE值。由于果粉含有显著量的低分子量糖,其部分具有吸湿作用(尤其是单和二糖)并且会对待压缩的干燥混合物的加工性有不利影响,因此这里有利的是DE值为5~10的低吸湿麦芽糖糊精。
可能的香味剂是例如精油、其馏分或单独的香味物质。可提及的实例有:天然原料提取物如精油、浸膏、净油、树脂、树脂样物质、香脂和酊,例如茴香油、罗勒油、香柠檬油、苦杏仁油、樟脑油、柠檬油、桉树油、香叶油、葡萄柚油(grapefruit oil)、姜油、春黄菊油、留兰香油、蒿之油、白柠檬油、桔油、丁香(花)油、橙油、薄荷油、玫瑰油、迷迭香油、鼠尾草油、欧蓍草油、八角茴香油、百里香油、香草提取物、杜松子油、冬青油、肉桂叶油、肉桂皮油和它们的馏分以及从它们中分离的成分。
可以作为香味剂成分的单独香味物质是例如来自以下类别的物质:脂肪族酯(饱和的和非饱和的)例如丁酸乙酯、己酸烯丙酯;芳香酯例如乙酸苄酯、水杨酸甲酯;有机脂肪族酸(饱和的和非饱和的)例如乙酸、己酸;有机芳香酸;脂肪族醇(饱和的和非饱和的);环醇例如薄荷醇;芳香醇例如苄醇;脂肪族醛(饱和的和非饱和的)例如乙醛;芳香醛例如苯甲醛;香草醛;酮例如薄荷酮;环醚例如4-羟基-5-甲基呋喃酮;芳香醚例如p-甲氧基苯甲酸、愈创木酚;内酯例如γ-癸内酯;萜烯例如柠檬烯、里哪醇、萜品烯、萜品醇、柠檬醛。
在根据本发明的第二替代方案的情况下,香味剂也可以以果汁浓缩物、果浆或果酱的形式即增稠的天然水果产品的形式引入。在果汁浓缩物、果浆或果酱喷雾干燥之后,所得的喷雾干燥的香味剂称为果粉;根据本发明的第一替代方案和第二替代方案可以使用这些果粉。
也可以采取以下步骤:将果汁浓缩物、果浆或果酱与天然和/或天然等同的香味剂在或作为喷雾溶液使用来制备根据本发明使用的喷雾干燥的香味剂。
在本发明的一个优选实施方案中,压缩团块包含果粉和一种或多种并非来自水果的香味物质。
本发明说明书中优选的香味剂和调味方向是:浆果类、柑橘类、梨果类、香草、辛香料、香草和薄荷。具体优选的香味剂是以下调味方向的香味剂:菠萝、苹果、杏、香蕉、梨、黑莓、柠檬、草莓、葡萄柚、番石榴、野蔷薇果、蓝莓、树莓、接骨木果、醋栗(红或黑)、樱桃、猕猴桃、柑桔、芒果、黄李、橙、番木瓜、西番莲果、桃、李脯(prune)、罗望子、葡萄和李子。
传统的添加剂和成分也可以加入用于制备根据本发明使用的喷雾干燥香味剂的喷雾溶液中,例如食用色素、甜味剂、抗氧化剂、调味物质例如谷氨酸钠、维生素、矿物质等,使得根据本发明采用的喷雾干燥的香味剂也可以含有这些添加剂。
可以根据本发明使用的喷雾干燥香味剂优选具有20~500微米的粒径,优选70~300微米的平均粒径(中值)。
根据本发明的压缩团块可以含有如组分c)的纤维物质。根据本发明,纤维物质选自水果纤维、蔬菜纤维和/或谷物纤维,优选水果纤维,也可以是源于生物培养的植物。当然也可以使用纤维物质的混合物。
尤其优选水果纤维,这是因为水果纤维具有淡淡的水果香味,其不会对根据本发明的压缩团块有不利影响。另一方面,谷物纤维例如小麦纤维在个别情况下具有轻微的纸板味的效果,这取决于根据本发明的压缩团块的纤维含量和组成。
纤维物质优选由高惰性的植物组分制备,例如在从水果或蔬菜制备果汁中得到。这些植物组分机械净化并研磨成限定的颗粒尺寸,从细粉到粗粒的不同研磨度都是可商业获得的(例如得自Rettenmaier &Shne GmbH & Co.KG或Herbafood Ingredients GmbH)。那么,纤维物质主要包含可溶和不可溶的惰性物质(例如:纤维素、半纤维素、果胶物质、β-葡聚糖),以及另外的残余量的植物特殊味道,其明确取决于植物内在的糖和次级植物组分。
因此,苹果纤维含有例如45%的不溶性惰性物质、15%的可溶性惰性物质(包括9.3%的果胶)、24.2%的糖(其中3.5%的蔗糖、3.2%的葡萄糖、7.7%的果糖和1.2%的山梨糖醇)、不多于8%的水、不多于4.6%的蛋白质、2.5%的脂肪和1.6%的酸(所有数据均为wt%)。此外,其还含有矿物质例如钾(3200mg/kg)、钙(900mg/kg)、镁(350mg/kg)和钠(320mg/kg)。
优选的水果纤维是苹果纤维、腺肋花楸纤维、柑橘纤维、黑醋栗纤维、柑桔纤维、橙纤维、柠檬纤维或它们的混合物。尤其优选苹果纤维。
优选的蔬菜纤维是豌豆纤维和西红柿纤维。
优选的谷物纤维是燕麦纤维和小麦纤维。
当确定组分a)、d)和e)(参见下文和所附权利要求)的量时,并未考虑包含在纤维物质中的香味剂(物质)、脂肪和(固体)酸的量,亦即本发明说明书中纤维物质仅仅被视为组分c)。事实上,一方面,纤维物质的组成随天然原料而改变,另一方面,在本发明中使用纤维物质主要为了获得根据本发明的压缩团块的质地、硬度和/或咬感的所需特性,无论如何纤维物质对本发明的压缩团块的香味特性只有极小程度的影响。
根据本发明的压缩团块可以含有适合消费的一种或多种脂肪作为组分d)。根据本发明,所述脂肪在20℃下是半固体或固体。脂肪通常是单、二或三酸甘油酯,其中在二或三酸甘油酯的情况下脂肪酸基可以相同或不同。在本文中可以使用动物脂、植物脂、加氢植物油和/或合成脂肪。有利的脂肪是例如在20℃下是半固体或固体的椰子脂、可可脂、巴西棕榈脂、棕榈仁脂、猪脂、牛脂或它们的馏分。肉豆蔻酸、棕榈酸或硬脂酸的三酸甘油酯以及单硬脂酸甘油酯同样是有利的。
优选的压缩团块包含或由以下组分组成:
a)0.1~40wt%香味剂,
b)30~80wt%麦芽糖糊精,
c)1~40wt%纤维物质,选自水果纤维、蔬菜纤维和谷物纤维,和
d)0.2~10wt%的适合消费的一种或多种脂肪,均基于压缩团块的总重量。
根据本发明的压缩团块优选含有作为组分e)的一种或多种酸,其适合消费且优选为固体(25豌豆下),并且优选用量基于压缩团块的总重量为0.1~10wt%,尤其优选0.5~5wt%。酸的含量主要取决于所需的调味方向和所寻求的香味特征。优选的酸是柠檬酸、己二酸、苹果酸、富马酸、琥珀酸和酒石酸,尤其是柠檬酸和苹果酸。
在根据本发明的优选压缩团块中,基于压缩团块的总重量(所组分a)、b)、c)、d)和e)的总和,如果存在的话),组分c)纤维物质和组分d)脂肪的总和是至少5wt%,优选至少10wt%。
特别优选的适合消费的压缩团块包含或由以下组分组成:
a)1~30wt%香味剂,
b)40~70wt%麦芽糖糊精,
c)5~30wt%的一种或多种水果纤维,优选包含或由苹果纤维组成,
d)0.3~5wt%的脂肪,和
e)0.5~5wt%的适合消费的固体酸。
根据本发明的压缩颗粒优选处于破碎颗粒形式,优选平均粒径为0.3~8mm,优选1~5mm。关于破碎颗粒的制备,参见下文。
消费时,在直接消费时和在适合消费的产品中,根据本发明的压缩团块赋予强烈的味道效果,味道效果的强度和味道特征可以通过(任选喷雾干燥的)香味剂(组分a))的用量和组成来调节。
根据本发明的压缩团块的含水量基于压缩团块的总重量优选为0.1~5wt%,优选0.1~3wt%。
根据本发明的压缩团块可以含有其它组分,例如防腐剂、抗氧化剂、乳化剂、稀释剂、消泡剂、糖、糖替代物、糖醇、甜味剂、色素、着色剂、颜料、增味剂、营养剂、痕量元素、矿物质、维生素和植物提取物。
根据本发明的压缩团块可以含有例如以下防腐剂:氯化钠、蔗糖、亚硝酸盐特别是亚硝酸Na、K和Ca以及亚硫酸盐特别是亚硫酸Na、K和Ca。此外,也可以采用有机酸及其盐,特别是山梨酸、苯甲酸、甲酸以及这些酸的Na、K和Ca盐,以及4-羟基苯甲酸酯、水杨酸和脱水乙酸。
根据本发明的压缩团块可以含有例如以下增味剂:改善甜味的麦芽糖醇、二甲羟基呋喃酮以及L-谷氨酸钠(MSG,谷氨酸)、肌苷5’-单磷酸盐(IMP)、5-鸟苷单磷酸盐(GMP)、水解植物蛋白质(HVP)和酵母提取物。
适合用作根据本发明压缩团块的组分的抗氧化剂或可以增强抗氧化作用的物质是天然产生的生育酚及其衍生物、生育三烯酚类、类黄酮、抗坏血酸及其盐、α-羟基酸(例如柠檬酸、乳酸、苹果酸、酒石酸)及其Na、K和Ca盐、从植物例如茶、绿茶、藻类、葡萄籽、麦芽、迷迭香和牛至中分离的组分、衍生物及其馏分;类黄酮、槲皮素、苯酚苯甲胺。其它适合用作抗氧化剂的有:没食子酸丙酯、没食子酸辛酯、没食子酸十二酯、丁基羟基茴香醚(BHA)、丁基羟基甲苯(BHT)、卵磷脂、柠檬酸酯化的食用脂肪酸的单或二甘油酯、正磷酸盐和单磷酸的Na、K和Ca盐以及抗坏血酸棕榈酸酯。
可作为根据本发明的压缩团块的组分的乳化剂是例如卵磷脂,食用脂肪酸的Na、K、Al、Mg和Ca盐,羟基化卵磷脂,用乙酸、乳酸、柠檬酸或单乙酰和二乙酰酒石酸酯化的食用脂肪酸的单和二甘油酯,琥珀酰基化的单甘油酯,铵磷脂,使用脂肪酸或油的单和二甘油酯的磷酸一钠衍生物,形成食用脂肪的脂肪酸,乙氧基化的二甘油酯,糖酯(蔗糖和使用脂肪酸的酯),聚甘油多蓖麻油酸酯、食用脂肪酸的丙二醇酯、食用脂肪酸的乳酰酯、硬脂酰乙酰2-乳酸钠,酒石酸硬脂酯,单硬脂酸山梨糖醇酯,三硬脂酸山梨糖醇酯,单月桂酸山梨糖醇酯,单油酸山梨糖醇酯,单棕榈酸山梨糖醇酯,聚山梨醇酯20,聚山梨醇酯40,聚山梨醇酯60,聚山梨醇酯65,聚山梨醇酯80,硬脂基单甘油基柠檬酸酸酯,琥珀硬脂精,环氧乙烷和环氧丙烷的共聚缩合物,磺基琥珀酸二辛酯钠,十二烷基硫酸钠,硬脂基富马酸钠和乳酰基化的甘油和1,2-丙二醇的脂肪酸酯。
至于可以成为根据本发明压缩团块的组分的典型的糖,可以提及的有:葡萄糖糖浆、葡萄糖-果糖糖浆、异构糖(isomerose)糖浆、异构葡萄糖糖浆、转化糖糖浆和结晶糖,例如蔗糖、葡萄糖、乳糖、水解乳糖、山梨糖、阿拉伯糖、木糖、甘露糖、麦芽糖、半乳糖、麦芽三糖或果糖。
可以成为根据本发明压缩团块的组分的糖替代物是糖醇例如甘露糖醇、山梨糖醇和山梨糖醇糖浆、异麦芽糖醇(例如Palatinit)、麦芽糖醇和麦芽糖醇糖浆、乳糖醇、木糖醇、赤藻糖醇、明串珠菌二糖、arabinol、阿拉伯糖醇、核糖醇、糖醇、半乳糖醇和艾杜糖醇,以及果低聚糖(例如Raftilose)、低聚果糖或聚葡萄糖。
至于可以成为根据本发明压缩团块的组分的典型甜味剂,可以提及的有:糖精(任选为Na、K或Ca盐)、天冬甜素(例如NutraSweet)、环己烷氨基磺酸盐(任选为Na或Ca盐)、丁磺氨K(例如Sunett)、奇甜蛋白或新橙皮苷二氢查尔酮。当然也可以使用其它甜味剂,例如甜菊苷、甜菊双糖苷(rebaudioside)A、甘草甜素、超甜(ultrasweet)、欧亚水龙骨甜素、布拉齐因(Brazzein)、奇果甜素、潘塔亭(Pentadin)、叶甜素、二氢查尔酮、arylureas、三取代胍、甘草甜素、超级天冬甜素、对硝基苯基·脲基·丙酸钠、蔗糖素(三氯半乳蔗糖,TGS)、甜肽胺、莫尼林(Monellin)或Neotame。
根据本发明的压缩团块可以含有例如以下色素、着色剂或颜料:核黄素(维生素B2)、β-胡罗卜素、核黄素5’-磷酸、α-胡萝卜素、γ-胡萝卜素、焦糖、鸡油菌素、赤藓红、姜黄素、喹啉黄、橙黄(YellowOranges)S、酒石黄、胭脂树橙、原胭脂树(胭脂树红、胭脂树红)、辣椒红、辣椒玉红素、番茄红素、β-apo-8’-胡萝卜素醛、β-apo-8’-胡萝卜素酸乙酯、叶黄素(黄黄质、黄体素、隐黄质、玉红黄质、紫黄质和rodoxanthin)、永固洋红(洋红酸(carmic acid)、胭脂虫红)、偶氮玉红、胭脂虫红A(丽春红4R)、甜菜根红、甜菜苷、花色素、苋菜红、专利蓝V、靛蓝I(靛蓝胭脂红)、叶绿素、叶绿素的铜化合物、酸性亮绿BS(丽丝胺绿)、亮黑BN、药用植物碳(carbo medicinalisvegetabilis)、二氧化钛、氧化铁和氢氧化铁、碳酸钙、铝、银、金、玉红颜料BK(立索尔玉红BK)、甲基紫B、维多利亚蓝R、维多利亚蓝B、阿西仑亮蓝FFR(亮羊毛蓝FFR)、色酚绿B、阿西仑永固绿10G(碱性永固绿10G)、色列斯黄(Ceres Yellow)GRN、苏丹蓝II、群青、酞菁蓝、酞菁绿和永固酸性紫R。其它天然得到的提取物(例如,红辣椒提取物、黑胡萝卜提取物、红甘蓝提取物)也可以用于着色目的。
通常混合和均化用于制备根据本发明的压缩团块的组分(如上所列),以在压缩团聚(压缩)之前形成干燥混合物。可以采用传统混合器,有利的是流化混合器,例如犁铧混合器(生产商Lodige)来制备所要压缩的干燥混合物。
压缩结块过程理解为是指其中通常较小颗粒的干燥松散物质通过压制工具压缩形成较大颗粒即压缩团块的干燥结块。在该过程中,与湿结块不同,没有形成物质桥并且没有加入粘合剂。通过压制工具施加外力于粒子上,使得建立具有小接触距离的大量接触,因此相互作用产生在压缩团块中的分子水平的内聚力,尤其是范德华力。
压缩结块可以通过压缩或通过挤出来进行。
挤出时,可以采用例如活塞、绞合或穿孔模头挤出。
根据本发明,压缩结块优选利用辊压机或压力机通过压缩来实现。在该过程中,压缩通常通过活塞和模板或者通过以相对方向运行的具有平滑或异型表面的辊来进行。此外,诸如具有穿孔模板的辊压机或牙轮穿孔压机的实施方案是有利的。
特别优选具有平滑辊或成型辊的辊压缩器的辊压机(例如压片机或压块机)。在用平滑辊辊压过程中,在此反而有利的是首先形成鳞片状物(scab),随后造粒。鳞片状物的厚度取决于辊距,并且鳞片状物的厚度通常为0.1~3mm。在压片或压块的情况下,待压缩的干燥混合物可在第一步骤中被压制成相对大的片或块,随后在第二步骤中通过造粒而破碎。
在鳞片状物、块或片的造粒(破碎)中形成的颗粒称为破碎颗粒。因此,在下一加工步骤中筛分破碎颗粒,并且可以通过筛网的网目宽度来建立上下限粒径。由此得到的微细部分可以循环压缩,通过筛分分离的较大颗粒可以再次引入到破碎过程中。
破碎颗粒优选在筛分后具有0.3~8mm、优选1~5mm的平均粒径。优选的破碎颗粒具有0.3~0.8kg/l的堆积密度,这取决于粒径和组成。
根据本发明,辊压期间的压缩压力通常为30~250巴,优选50~120巴。
辊压缩器可商业获得,例如得自以下公司:Hosokawa BepexGmbH(德国)或Gerteis Maschinen-und Processengineering(瑞士)。
本发明还提供产品,尤其是适合于消费的产品,包括根据本发明的压缩团块或相应的根据本发明的各种压缩团块的混合物(每种情况在本发明的一种实施方式中优选)。
适合消费的产品是意图引入人口腔,在其中保持特定时间并且随后被吞咽即被消费(例如食物)或再次从口腔中移除的产品(例如口香糖)。这还包括意图在加工、部分加工或未加工状态下被人摄取的物质或产品。这还包括在食物制备、加工或处理过程中加入食物中的所有物质。
优选的根据本发明的压缩团块或相应的根据本发明的各种压缩团块的混合物适合直接消费。它们还可以被用作布撒颗粒或布撒混合物(浇头),例如用于糖果、烘焙食品、冰淇淋或巧克力产品的表面处理。
根据本发明的优选适合消费的产品是例如烘焙食品(饼干、蛋糕、松饼、华夫饼、烘焙混合物)、糖果(硬焦糖、软焦糖、咀嚼糖果、压缩产品)、乳制品(酸乳酪、布丁、冰淇淋)、巧克力食品(白、牛奶或纯巧克力、巧克力条)、脂肪组合物(烘焙食品的馅,例如饼干馅、巧克力的脂馅、条的脂馅)、口香糖(无糖、含糖的)、谷物(燕麦片、玉米片)、穆兹利混合物(传统松散穆兹利、学生混合物)、穆兹利条、小吃和小吃混合物(甜爆米花、水果粒混合物、坚果、坚果条、水果和坚果条)、粉末产品(粉末形式的速溶点心,例如布丁粉或柑桔椰子甜食)和布撒混合物(浇头)。
根据产品类型,基于产品的总重量,根据本发明的压缩团块在根据本发明的产品中(其适合消费)的含量通常为0.1~30wt%,优选为0.5~25wt%。
在糖果中,基于产品的总重量,根据本发明的压缩团块的含量通常为0.5~10wt%,优选1~5wt%。
在巧克力食品中,基于产品的总重量,根据本发明的压缩团块的含量通常为0.5~10wt%,优选2~5wt%。
在脂肪组合物中,基于产品的总重量,根据本发明的压缩团块的含量通常为0.5~15wt%,优选4~8wt%。
在口香糖中,基于产品的总重量,根据本发明的压缩团块的含量通常为0.2~5wt%,优选0.5~3wt%。
在烘焙食品中,基于产品的总重量,根据本发明的压缩团块的含量通常为0.5~10wt%,优选2~5wt%。
在谷物和穆利兹混合物中,基于产品的总重量,根据本发明的压缩团块的含量通常为0.5~20wt%,优选5~15wt%。
在穆利兹条和小吃混合物中,基于产品的总重量,根据本发明的压缩团块的含量通常为0.5~25wt%,优选5~12wt%。
在粉末产品中,基于产品的总重量,根据本发明的压缩团块的含量通常为0.5~10wt%,优选1~5wt%。
尤其是对于在制备或配制过程中暴露于热的产品,例如烘焙食品,根据本发明的压缩团块已经证实是特别有利的,这是因为它们表现出对于烘焙的极度稳定性。
其中根据本发明的压缩团块表现出优异的视觉和感官特性的其它产品是谷物、穆兹利混合物和穆兹利条。
在与含3wt%的(a)具有树莓味的根据本发明压缩团块或(b)传统冻干树莓片的即食饼干的直接感觉和视觉对比中,发现具有根据本发明压缩团块的饼干显示出平衡和强烈的树莓味并且在视觉上令人愉悦。另一方面,具有冻干树莓片的饼干由于烘焙过程(180℃)的缘故几乎没有表现出树莓味并且变成咖啡色,因此在视觉上较不令人愉悦。
根据本发明的压缩团块通常还不含相对硬的水果成分,例如有时包含在冻干水果片中的籽粒(例如在树莓和草莓的情况下),这些籽粒有时发现在消费过程中不为消费者所喜欢。
根据本发明的压缩团块的另一优点是在含有根据本发明压缩团块的即食产品的制备中出色的易加工性。这尤其包括可以改变根据本发明的压缩团块的密度的事实。通常,根据本发明的压缩团块具有比植物冻干片更高的密度和与植物冻干片不同的几何形状,因此不会发生根据本发明压缩团块的漂浮(例如在制造巧克力的过程中)或分层(例如在穆利兹混合物或谷物混合物中)。
此外,还在几种情况下发现优于植物冻干片的其它优点。例如,在巧克力的制造中,植物冻干片不利的计量性和吸湿性以及其柔软质地在即食巧克力中是不利的。另一方面,根据本发明的压缩团块在即食巧克力中易于计量、不吸湿并且还表现出相当有咬劲、松脆的质地。
进一步借助以下实施例说明本发明。除非另有声明,所有数据均涉及重量。
实施例1(喷雾干燥的香味剂)
通过压力喷嘴制备具有以下粒径分布的喷雾干燥树莓香味剂(含有麦芽糖糊精(DE:18~20)、葡萄糖、阿拉伯树胶、抗氧化剂BHT):
D(0.1):102微米,
D(0.5):205微米,
D(0.9):370微米。
可以类似制备其它调味方向的喷雾干燥香味剂。
实施例2(果粉)
实施例2a):喷雾干燥后,从含有550g草莓酱、59g麦芽糖糊精(10DE,来自土豆)和3g柠檬酸的喷雾溶液中,得到100g平均粒径150微米的草莓果粉。
实施例2b):喷雾干燥后,从含有425g树莓酱和53g麦芽糖糊精(10DE,来自土豆)的喷雾溶液中,得到100g平均粒径165微米的树莓果粉。
实施例2c):喷雾干燥后,从含有425g杏酱和61g麦芽糖糊精(10DE,来自玉米)的喷雾溶液中,得到100g平均粒径190微米的杏果粉。
实施例3:压缩团块的制备
实施例3a:
将含有下表所列成分的干燥混合物在配备有平滑辊的辊压缩器(Hosokawa Bepex GmbH)中,在80巴的压缩压力下压制形成鳞片状物(scab),随后造粒,并两次筛分颗粒(网目宽度:1mm和3.1mm)。这样得到的具有树莓味的根据本发明的压缩团块具有1~3.1mm的粒径范围。
成分 | wt% | |
来自实施例1的树莓型喷雾干燥香味剂 | 50 | 其中30%的树莓香味剂和64%的麦芽糖糊精(18~20DE),2%的水 |
来自土豆的麦芽糖糊精,5~10DE | 23 | 麦芽糖糊精 |
苹果纤维 | 21 | 纤维物质 |
椰子脂 | 2 | 脂肪 |
柠檬酸 | 4 | 固体酸 |
实施例3b:
将含有下表所列成分的干燥混合物在配备有平滑辊的辊压缩器(Hosokawa Bepex GmbH)中,在80巴的压缩压力下压制形成鳞片状物,随后造粒,并两次筛分颗粒(网目宽度:1mm和3.1mm)。这样得到的具有草莓味的根据本发明的压缩团块具有1~3.1mm的粒径范围。
成分 | wt% | |
来自实施例1的草莓型喷雾干燥香味剂 | 9 | 其中18%的草莓香味剂和75%的麦芽糖糊精(18~20DE),2%的水 |
来自土豆的麦芽糖糊 | 26 | 麦芽糖糊精 |
精,5~10DE | ||
苹果纤维 | 20 | 纤维物质 |
单硬脂酸甘油酯 | 1 | 脂肪 |
柠檬酸 | 4 | 固体酸 |
根据实施例2a的果粉 | 40 | 麦芽糖糊精(10DE),香味剂,水 |
实施例3c
使用类似于实施例1的喷雾干燥树莓香味剂和根据实施例2b的树莓果粉,步骤类似于实施例3b的。
实施例3d
将含有下表所列成分的干燥混合物在配备有平滑辊的辊压缩器(Hosokawa Bepex GmbH)中,在90巴的压缩压力下压制形成鳞片状物,随后造粒,并两次筛分颗粒(网目宽度:2mm和4mm)。这样得到的具有杏味的根据本发明的压缩团块具有2~4mm的粒径范围。
成分 | wt% | |
来自土豆的麦芽糖糊精,5~10DE | 35 | 麦芽糖糊精 |
苹果纤维 | 15 | 纤维物质 |
棕榈核脂 | 2.5 | 脂肪 |
柠檬酸 | 2.5 | 固体酸 |
根据实施例2c的果粉 | 45 | 麦芽糖糊精(10DE),香味剂,水 |
实施例4:分层(分离)的测定
固体混合物的分层(分离)被理解为是指混合物的一种或多种组分的不希望的分离。
通常因为混合物的振动、容器之间的转移、运输或其它运动而发生分层。
如下评价包含4wt%的具有草莓味的根据本发明的压缩团块的穆利兹混合物(含有各种含量的燕麦片、葡萄干、玉米片、葵花子和坚果片)的分层趋势:
a)视觉上:在成分分布方面视觉比较几个随机样品。
b)感官品尝:通过三角测试中的评判组来测试各种随机的穆利兹混合物样品,并且在强度和特征方面评价味道。
令人满意的是,在视觉和感官上没有发现明显的差异,这显示分层还未到相应的程度。
实施例5:使用根据本发明的压缩团块的咀嚼糖果
成分列表:
水 | 7.5% | |
糖 | 精制糖C4 | 40.2% |
葡萄糖糖浆 | 葡萄糖40 | 36.3% |
氢化植物脂 | 熔点32~36℃ | 6.5% |
卵磷脂 | 乳化剂(大豆卵磷脂) | 0.3% |
明胶 | 猪明胶 | 0.8% |
软糖料 | S30型 | 4.8% |
来自实施例3a的压缩团块 | 3.6% |
制备说明:
a)使明胶在70℃下用水(1.8倍的明胶量)溶胀2小时;
b)在123℃下将糖、糖浆、水、脂肪和卵磷脂煮沸;
c)将明胶溶液与煮沸混合物缓慢混合;
d)拌入压缩团块中并任选着色;
e)在冷却台上控制所得物料温度至70℃,随后加入软糖料并在拉伸机上吹风约3分钟;
f)接着切割和包装咀嚼糖果块。
在咀嚼消费糖果时,在咀嚼过程中感受到强烈的草莓味,并且压缩团块的质地是令人愉悦的。
实施例6:含有根据本发明的压缩团块的压缩产品
成分列表
葡萄糖 | 96.1% | |
硬脂酸镁 | 润滑剂 | 0.9% |
柠檬酸 | 0.2% | |
来自实施例3a的压缩团块 | 2.8% |
制备说明:混合所有成分并在合适的机器中压制成压缩产品。
实施例7:含有根据本发明的压缩团块的奶油甜酥饼(工业质量)
成分列表:
小麦面粉 | 550型 | 50.0% |
植物软脂 | 熔点24/26℃ | 19.0% |
粉糖 | 19.0% | |
盐 | 0.4% | |
碳酸氢铵 | 发泡剂 | 0.4% |
脱脂乳粉 | 1.0% | |
麦芽糖糖浆 | DE 60.5 | 1.2% |
水 | 5.50% | |
来自实施例3b的压缩团块 | 3.50% |
制备说明:
a)使粉糖、麦芽糖浆、脱脂乳粉和植物软脂在处于1级的Hobart实验室捏合机中平稳捏合;
b)用一些水溶解碳酸氢铵,加入其余的水到a中并短暂混合;
c)将含有压缩团块的其余成分加入混合物a)中并加工成柔滑面团;
d)用辊压机将面团辊压至约3mm的厚度,如果合适则用浮雕杆压花并挤出成所需形状。
面团的最终厚度:约2.6mm,炉温:200℃,烘焙时间:6分钟。
这些含有根据本发明的压缩团块的饼干表现出平衡和强烈的草莓味并令人视觉愉悦;根据本发明的压缩团块没有由于烘焙过程而变成咖啡色。
实施例8:含有根据本发明的压缩团块的普通蛋糕
成分列表:
小麦面粉 | 405型 | 16.90% |
小麦淀粉 | 4.90% | |
蔗糖 | 糖,EC质量I | 20.20% |
氯化钠 | 0.14% | |
土豆面粉 | 7.09% | |
蛋黄粉 | 1.84% | |
烘焙粉 | 0.70% | |
搅拌乳化剂 | 单-二酸甘油酯 | 1.42% |
水 | 13.48% | |
精炼脂肪 | 熔点约34℃ | 14.89% |
鸡蛋 | 17.02% | |
β-胡萝卜素 | 1.42% |
制备说明:
将脂肪加热至控制温度。将所有干燥物质引入Hobart实验室混合器的搅拌碗中。然后加入精炼脂肪、水和鸡蛋(鸡蛋重量约为60g/只鸡蛋)。最后加入4wt%的根据本发明的压缩团块(来自实施例3c),并1级搅打1分钟和3级搅打2分钟。将面团引入烘焙模具中并在180℃下烘焙55分钟。
实施例9:含有根据本发明的压缩团块的华夫脂馅
成分列表:
植物硬脂 | 熔点33~35℃ | 39.4% |
粉糖 | 35.6% | |
葡萄糖 | 葡萄糖,无水,超细 | 18.7% |
柠檬酸 | 0.3% | |
来自实施例3d的压缩团块 | 6.0% |
制备说明:将脂肪控制在室温/约21℃。微细筛分粉糖。在Hobart实验室搅拌机中搅拌所有成分,包括香味剂。密度:650g/升。
实施例10:含有根据本发明的压缩团块的穆兹利混合物
成分列表:
燕麦片 | 15.3% | |
燕麦薄片 | 燕麦挤出物 | 9.0% |
碎米 | 大米挤出物 | 14.3% |
玉米片 | 14.8% | |
醋栗 | 3.15% | |
碎榛实 | 2.5% | |
葡萄糖糖浆 | 8.6% | |
蔗糖 | 糖 | 18.0% |
水 | 3.6% | |
柠檬酸粉 | 0.050% | |
来自实施例3b的压缩团块 | 7.2% | |
来自实施例3c的压缩团块 | 3.5% |
制备说明:
混合物1:通过在旋转的混合碗中混合燕麦片、燕麦薄片、碎米、玉米片、醋栗、压缩团块和碎榛子而得到。
混合物2:加热葡萄糖糖浆、蔗糖和水,随后加入柠檬酸。
现在还将混合物2引入旋转混合碗中并与混合物1彻底混合。接着,在加热至130℃的炉中的烘焙板上干燥穆兹利混合物约8分钟。
实施例11:含有根据本发明的压缩团块的水果穆兹利条
成分列表:
蔗糖 | 糖 | 16.0% |
葡萄糖糖浆 | 14.0% | |
山梨糖醇P300 | 保湿剂 | 5.0% |
植物脂 | 5.0% | |
水 | 3.0% | |
燕麦片 | 13.3% | |
燕麦薄片 | 燕麦挤出物 | 10.0% |
玉米片 | 5.5% | |
碎米 | 大米挤出物 | 20.0% |
醋栗 | 4.0% | |
来自实施例3b的压缩团块 | 2.0% | |
来自实施例3c的压缩团块 | 2.0% | |
柠檬酸粉 | 0.2% |
制备说明:
混合物1:将燕麦片、燕麦薄片、玉米片、碎米、醋栗和压缩团块混合;
混合物2:
a)熔融植物脂;
b)将蔗糖、葡萄糖糖浆、山梨糖醇P300、植物脂和水加热至最高达120℃并加入柠檬酸粉末(混合物2)。
将混合物2加入混合物1中并将所得混合物成型为条,其在冷却后切割成所需尺寸。
实施例12:含有根据本发明的压缩团块的柑桔椰子甜食
成分列表:
糖 | 蔗糖 | 80.0% |
稳定剂 | Hamulsion GGFHahn & Co.,Lübeck | 12.0% |
柠檬酸 | 研磨 | 3.0% |
柠檬酸三钠 | 凝胶化助剂 | 2.0% |
绿色着色剂 | 0.05% | |
来自实施例3b的压缩团块 | 2.95% |
制备说明:将以上混合物41g搅拌至250ml沸水中并使其冷却。
实施例13:氧化压力试验
通过氧化压力试验来模拟20℃下贮存约12个月。
待研究的样品一方面是来自实施例3b的根据本发明的压缩团块(样品1)和另一方面是相同尺寸的商业可得到的冻干草莓片(样品2)。
在每种情况下,将待研究的10g样品引入ML OxipresTM设备(制造商:Mikrolab Aarhus A/S,丹麦)中,并在研究开始时设定约5巴的氧气压力。在168小时期间,每30分钟测量一次氧气压力。研究期间,样品室的温度保持恒定在40℃。
压力测量结果
时间 | 氧气压力 | 氧气压力 |
样品1(根据本发明) | 样品2(对照) | |
0小时(开始) | 5.2巴 | 5.2巴 |
24小时 | 5.2巴 | 4.8巴 |
48小时 | 5.2巴 | 4.3巴 |
96小时 | 5.1巴 | 3.7巴 |
120小时 | 5.1巴 | 3.2巴 |
168小时 | 5.1巴 | 2.9巴 |
在冻干草莓片(样品2)情况下的氧气压力下降是样品中氧化过程的证据。
样品的感官评价
将两种样品在氧化压力试验开始之前和结束之后通过品尝来感官评价。
时间 | 样品1(根据本发明) | 样品2(对照) |
0小时(开始) | 新鲜,水果味,草莓味,高强度 | 新鲜,水果味,草莓味,低强度 |
168小时 | 熟的,草莓味,甜,塞牙,低强度 | 熟的,麦芽味,霉味,酸的,霉烂味,难闻气味 |
Claims (14)
1.一种适合消费的压缩团块,其包含:
a)喷雾干燥的香味剂,和
一种或多种选自以下组别c)和/或d)的组分:
c)纤维物质,其选自水果纤维、蔬菜纤维、谷物纤维和它们的混合物,
d)一种或多种适合消费的脂肪。
2.一种适合消费的压缩团块,其包含:
a)香味剂,
b)麦芽糖糊精,和
c)纤维物质,其选自水果纤维、蔬菜纤维、谷物纤维和它们的混合物,和任选的
d)一种或多种适合消费的脂肪。
3.权利要求2的压缩团块,其包含或由以下组分组成:
a)0.1~40wt%的香味剂,
b)30~80wt%的麦芽糖糊精,
c)1~40wt%的纤维物质,其选自水果纤维、蔬菜纤维和谷物纤维,和
d)0.2~10wt%的一种或多种适合消费的脂肪,
在每种情况下都基于所述压缩团块的总重量。
4.权利要求1~3中一项的压缩团块,其还包含:
e)一种或多种适合消费的优选固体酸,基于所述压缩团块的总重量,其量优选为0.1~10wt%。
5.权利要求1~4中一项的压缩团块,其中基于所述压缩团块的总重量,所述组分c)和d)的总和为至少5wt%,优选至少10wt%。
6.一种适合消费的压缩团块,其包含:
a)1~30wt%的香味剂,
b)40~70wt%的麦芽糖糊精,
c)5~30wt%的一种或多种水果纤维,优选包含苹果纤维或由苹果纤维组成,
d)0.3~5wt%的脂肪,和
e)0.5~5wt%的适合消费的固体酸。
7.权利要求1~6中一项的压缩团块,其特征在于,所述压缩团块处于破碎颗粒形式。
8.权利要求1~7中一项的压缩团块,其特征在于,所述压缩团块处于平均粒径为0.3~8mm的破碎颗粒形式,优选1~5mm。
9.权利要求1~8中一项的压缩团块,其特征在于,基于所述压缩团块的总重量,所述水含量为0.1~5wt%。
10.一种制备权利要求1~9中一项的压缩团块的方法,具有以下步骤:
-压缩,优选辊压所述组分以形成所述压缩团块。
11.权利要求10的方法,其特征在于,所述压缩压力为30~250巴,优选50~120巴。
12.权利要求1~9中一项的压缩团块在对产品、尤其是适合消费的产品加香中的用途。
13.一种产品,尤其是适合消费的产品,包含权利要求1~9中一项的压缩团块或相应的各种压缩团块的混合物。
14.权利要求13的产品,选自烘焙食品、糖果、乳制品、巧克力食品、脂肪组合物、口香糖、谷物、穆兹利条、穆兹利混合物、小吃、小吃混合物、粉末产品和撒布混合物。
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US62149404P | 2004-10-22 | 2004-10-22 | |
US60/621,494 | 2004-10-22 |
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CN101043820A true CN101043820A (zh) | 2007-09-26 |
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CNA2005800359672A Pending CN101043820A (zh) | 2004-10-22 | 2005-10-20 | 适合消费的压缩香味剂团块 |
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US (1) | US20080008801A1 (zh) |
EP (1) | EP1804594B1 (zh) |
JP (1) | JP2008516622A (zh) |
CN (1) | CN101043820A (zh) |
AT (1) | ATE526831T1 (zh) |
WO (1) | WO2006045742A2 (zh) |
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- 2005-10-20 JP JP2007537277A patent/JP2008516622A/ja active Pending
- 2005-10-20 EP EP05801576A patent/EP1804594B1/en active Active
- 2005-10-20 AT AT05801576T patent/ATE526831T1/de not_active IP Right Cessation
- 2005-10-20 CN CNA2005800359672A patent/CN101043820A/zh active Pending
- 2005-10-20 WO PCT/EP2005/055403 patent/WO2006045742A2/en active Application Filing
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CN103583614A (zh) * | 2008-06-13 | 2014-02-19 | 雀巢产品技术援助有限公司 | 食品 |
CN103583614B (zh) * | 2008-06-13 | 2016-12-07 | 雀巢产品技术援助有限公司 | 食品 |
CN103547161A (zh) * | 2011-03-31 | 2014-01-29 | N.V.努特里奇亚 | 用于生产粉末状组合物的方法、由其获得的粉末状组合物及其用途 |
CN103547161B (zh) * | 2011-03-31 | 2015-07-01 | N.V.努特里奇亚 | 用于生产粉末状组合物的方法、由其获得的粉末状组合物及其用途 |
CN110708968A (zh) * | 2017-06-29 | 2020-01-17 | 雀巢产品有限公司 | 制备片状浓缩汤料或块状浓缩汤料的方法 |
Also Published As
Publication number | Publication date |
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ATE526831T1 (de) | 2011-10-15 |
JP2008516622A (ja) | 2008-05-22 |
WO2006045742A3 (en) | 2006-07-06 |
US20080008801A1 (en) | 2008-01-10 |
WO2006045742A2 (en) | 2006-05-04 |
EP1804594B1 (en) | 2011-10-05 |
EP1804594A2 (en) | 2007-07-11 |
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