CN101111163A - 营养棒 - Google Patents
营养棒 Download PDFInfo
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- CN101111163A CN101111163A CNA2005800472213A CN200580047221A CN101111163A CN 101111163 A CN101111163 A CN 101111163A CN A2005800472213 A CNA2005800472213 A CN A2005800472213A CN 200580047221 A CN200580047221 A CN 200580047221A CN 101111163 A CN101111163 A CN 101111163A
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Abstract
一种营养棒或其他食品棒,其含有以水合高水分活度肽形式的肽,优选中至高水平。该肽一般为完整蛋白或水解蛋白。以高水分活度肽的形式含有肽帮助防止将水从糖移向蛋白,否则其将导致硬结晶糖的产生,并使食品棒变得非常硬。乳清蛋白分离物和水解乳清蛋白是优选的高水分活度肽。
Description
发明背景
最近几年,对营养棒的欢迎已经迅速增长。营养棒是用于替代餐食和用于追加能量的零食的方便载体。特别是作为餐食替代品,营养棒可供寻求减轻体重的那些人采用。
尽管消费者更喜欢零食和更健康的并有助于他们实现体重减轻和其他健康目的的其他食物,但他们很少倾向于牺牲他们所最喜爱的食物或零食的感官特性。
当打算将营养棒作为餐食的替代品时,它们含有大量营养就变得特别重要。最优选的,营养棒中的营养混合物与那些要被替代的平衡餐食相类似。但是,即使营养棒不用来替代餐食,常量营养素和微量营养素如维生素和矿物质的平衡混合物也是有益的。
在过去的几年中,对强调低碳水化合物和更高蛋白摄入的饮食的关注显著增多。因此,就希望考虑在营养棒和其他食品中提高蛋白质的水平。然而,在保持消费者偏爱的理想感官特性的同时,并不总能使蛋白质的水平增加。确保含有蛋白质的营养棒在延长的货架期内保持其理想的感官特性,从而不给消费者提供变质的棒也是同样重要的。例如,含有蛋白质的棒,尤其是那些具有升高的蛋白质水平的,会随时间易于变得过硬而难于咀嚼。
食品棒和其他食品产品包含多种形式的蛋白质。
迂回棒是包含水解乳清蛋白的高蛋白棒。
Jones的美国专利No.6,749,886(Nellson Northern Operating Inc.)公开了具有蛋白质物质与碳水化合物物质的相对重量比大于1的糖果棒。蛋白质物质通常被用于生产具有蛋白质:碳水化合物的比例低于1的初级糖果棒,其被认为与例如高吸水性和高乳化性的功能相关。Jones的发明据说涉及令人惊讶的发现:具有离解功能,例如低的吸水性以及中至高的乳化性的蛋白质物质适于生产蛋白质:碳水化合物的重量比高于1的糖果棒。
McKenzie的美国专利No.6,143,335涉及一种给人和动物补充膳食的低水分的食品棒或方块。该棒包含糖基甜味剂,脂肪,维生素,矿物质,药剂和/或其他补充成分。在一个优选的实施方案中,棒重约1磅并刻划为1英寸×1英寸的一口大小的正方形。McKenzie注意到之前为人们设计的棒包含相对高的水分含量和有限的货架期。优选该发明的棒包含47-82wt%的糖基甜味剂,2-12wt%的脂肪,和7.5-12.5wt%的维生素和矿物质。此外,该棒可以被用于补充氨基酸或大量的蛋白质。该棒具有的总水分含量应低于5wt%。棒的水分活度低于约0.47,优选低于0.43。该棒应该具有的硬度用硬度计测定至少为约70,并优选约85-95以适于刻划该材料。货架期至少为12个月,优选至少为24个月,尤其是当其贮存在寒冷、干燥的环境中时。
Bergenfield等的美国专利No.6,221,418涉及一种生产焙烤的、可食用的高蛋白产品的生面团组合物,该高蛋白产品具有的蛋白浓度以热量为基准为至少25wt%。还包含面粉、发酵剂、甜味剂和水。水分的变化以及相应的硬度变化被认为会在超过延长时段后对一些蛋白供应棒的质地和口感有不良的影响。挤出的高蛋白产品通常被认为缺乏焙烤产品的组织特点,且易于变硬,而会随时间在品质的所有方面,包括味道、质地和外观,变得不稳定,导致货架期少于6个月。
在Bergenfield等的生面团中使用的高蛋白组分的混合物包含至少一种得自植物或乳品源的高蛋白物质,得自植物源的可食用食品纤维和可食用乳化剂。将该面团焙烤一段时间,而焙烤的温度足够形成焙烤产品,而在该温度下及该时段内,其又不会导致配方中蛋白质的大量变性或降解。得自植物源的材料可以被用于形成Bergenfield等的蛋白掺混物,其包含可以从高蛋白豆类或谷物中获得的蛋白质,该豆类或谷物例如大豆、小麦、黑麦和大米。可以使用的材料可以得自乳品源,包括酪蛋白、酪蛋白酸钠、酪蛋白酸钾、酪蛋白酸钙、蛋白粉,奶粉、乳清粉和乳清分离物。优选的植物纤维源是小麦纤维和菊粉。在最终的焙烤产品中,优选的水分含量在约11至约15%之间。该产品还可以包含有甘油和卵磷脂。为了使产品更丰富还可以加入乳清粉。
Behr等的美国专利No.5,545,414中公开了一种具有包含有蛋白质、脂肪和碳水化合物的固体基质的营养产品,还包含包封在玉米蛋白中的食用纤维颗粒。除了玉米蛋白之外,蛋白质优选大豆蛋白,还可以进一步包含酪蛋白酸钙和/或燕麦蛋白。脂肪优选自由含有以重量计少于25%的饱和脂肪酸的植物油组成的组,例如米糠油、芥花籽(canola)油和玉米油。
Behr等提供了各种食品棒样品随时间过去的硬度测定方法。其认为食品棒实施例5证明了大豆蛋白可有助于使棒的质地变硬。其认为食品棒实施例6证明了酪蛋白酸钙蛋白系统有利于改善棒的质地(硬度)。其认为食品棒实施例7证明了大豆蛋白和酪蛋白酸钙的掺混物与是100%的大豆蛋白的蛋白系统相比,对食品棒的质地(硬度)有积极效果。其认为食品棒实施例8证明了包含大豆蛋白和乳清蛋白分离物掺混物的蛋白系统与是100%大豆蛋白的蛋白系统相比,对食品棒的质地(硬度)有积极的效果。
Singer等的美国专利No.4,734,287中公开了蛋白质的水可分散大胶体,其主要包括乳品乳清蛋白的非聚集颗粒。
Singer等的美国专利No.4,961,953涉及蛋白质的水可分散大胶体,其是具有基本光滑的,类似乳状液的感官特性的水合状态。
各参考文献公开的食品补充物均可以是棒形式的。其包括WO01/56402,Portman的美国专利No.6,051,236,Gilles等的美国专利No.6,248,375,Anon的“国际保健品”,2000年,第5卷,p25(自摘要号548502),Swartz,ML的“营养食品中的乳蛋白及其水解产物”,“欧洲食品成分:会议论文,伦敦,1994年10月,刊登于“Maarssen:Processs Press Europe,”,1994年,73-81(自摘要号373368),Swartz,ML的“食品市场和技术”,卷9,4,6,9-10,12,20(自摘要号1995-08-P0036),Kaufman的WO01/33976,Keating等的EP768043,WO03/079818,Sears的美国专利No.6,140,304和DeMichele等的美国专利No.6,444,700。
Skelback等的美国专利No.6,444,242涉及一种微囊密封的油或脂肪产品,其中将至少一种油或脂肪分散在基质材料中,该油或脂肪含有以重量计至少10%的高度不饱和脂肪酸,优选ω-3和ω-6脂肪酸。该微囊密封的油或脂肪产品是通过如下方式获得的:将油和酪蛋白酸盐的水性溶液,及任选含碳水化合物的基质混合,均质,并干燥得到的乳状液,而获得自由流动的微粒。该乳状液可以被喷雾干燥,优选采用热空气温度为70℃的改进喷雾干燥步骤。流化床干燥或转鼓式干燥也都可以采用。婴儿乳粉、健康功能食品和食疗食品在申请中均有提及。
至少从2004年10月11日起就可以在美国买到的ZONEPerfect营养棒,柠檬酸奶口味,其成分中列出了乳蛋白分离物。包装上标明了“BEST BY 11/04”。
尽管以前已经有对于营养品和其他食品棒的配制的研究,但是期望含有蛋白的棒在获得改进的货架期,尤其是那些含有中等至高水平蛋白棒。
发明概述
本发明涉及含有至少10wt%,优选大于25wt%基于棒中肽的总重的高水分活度肽的食品棒。我们发现含有高水分活度肽,尤其是非大豆高水分活度肽的食品棒比普通的食品棒更能抵抗随时间的硬化。高水分活度肽是指水分活度(Aw)为0.25或更大,优选大于0.55的肽。优选水分活度低于0.75,这是因为如果水分活度太高,微生物的问题可能会随之发生。尤其优选的是在85的条件下加速老化处理至少12周后,用质地分析仪测定时表现出的硬度低于1300克峰值力的食品棒。
肽包括至少两种通过肽键结合在一起的氨基酸。术语“肽”包括二肽和更高级的肽以及多肽,即蛋白质。这里使用的术语“寡肽”表示二肽和更高级的肽,而不是指多肽。
本发明中的食品棒通常含有45wt%或更少的肽,其包含多肽和/或寡肽,尤其是含有15-35wt%的肽,更优选含有20-30wt%的肽。
虽然不希望被理论所限制,但我们还是相信棒的硬化是,至少部分是,由水对某些蛋白的亲合力造成的。蛋白质吸引了水并将其从糖和其他水合成分中夺走。结果,糖和可能其他成分就易于在棒的内部结晶,其导致了硬化。通过利用高水分活度的蛋白,其在包含在棒之前就是水合的,则改变了梯度而使水分不会从糖中被吸到蛋白中,由此,糖形成硬结晶的趋势就被减小或消除了。一旦与水结合,该高水分活度棒就会由于水是与蛋白结合在一起的,如通过氢键结合,而不易于失去其中的水分,因此就可以保持不从其他成分中吸水的趋势。
虽然,我们相信梯度的改变至少可以部分地使具有高水分活性肽的棒改善棒硬化特性,但是,其他机制也可以在降低棒硬度中起一定作用,该机制包括当水分出现时发生的棒的不那么致密填充,以及由于水分存在导致的蛋白的构象变化。
在本发明的第一个方面,肽是蛋白质。优选蛋白质是源自乳品蛋白的,尤其是乳清。次优选高水分活度蛋白是源自大豆的,因为迄今并未发现某些大豆蛋白也能表现出良好的效果。但是,我们相信某些大豆蛋白也是可以使用的,而且当然,大豆蛋白也可以由于其他的目的而被包括其中。可以使用其他蛋白质,包括酪蛋白和由其获得的蛋白质。可以使用的非乳蛋白包括明胶。
根据该第一实施方案,本发明的食品棒将通常含有45wt%或更少的蛋白质,尤其是15-35wt%的蛋白质,更优选是20-30wt%的蛋白质。
根据本发明的第二个方面,肽是高水分活度的寡肽。我们相信,结合有高水分活度寡肽,尤其是非大豆高水分活度肽的食品棒与一般的食品棒相比更能抵抗随时间的硬化。寡肽可以由水解蛋白如乳清蛋白分离物形成。当将其混入棒中时,高水分活度寡肽与完整蛋白相似,其可以被认为破坏了任何由梯度导致的棒的硬化。此外,寡肽与完整蛋白相比易于具有更少净电荷。蛋白的水解会由于肽键的水解而可能得到更多电荷。尽管我们不希望被理论所限制,但我们相信获得的电荷往往相互抵消而产生净电荷的减少;而且由于总电荷少了,对亲水分子的吸引也就小了,导致了对梯度的进一步破坏,由此使对棒随时间硬化的减少。
例如,寡肽可以由上述的肽源制得。寡肽的例子包括水解乳蛋白,尤其是水解乳清蛋白和水解酪蛋白,以及水解明胶。大豆是次优选的,但是大豆水解蛋白在某些情况下也可以使用。肽可以被水解,如水解到2-25,如5-25%的范围。
本发明的食品棒将通常含有45wt%或更少的寡肽,特别是包括15-35wt%,更优选20-30wt%。
本发明特别适用于具有的水分含量是2至15wt%,尤其是4至12wt%,更优选是4至10wt%的棒,而且整个棒的水分活度(Aw)为0.45至0.65,特别是0.55至0.6。
虽然,我们相信本发明中使用多肽和寡肽效果最好,但是单独的氨基酸也应该可以表现出相同的效果。因此,根据本发明的进一步的方面,提供了一种食品棒,其含有高达45wt%的具有高水分活度的多肽和/或寡肽和/或氨基酸,尤其是15至35wt%,更优选为20至30wt%。
本发明中采用的肽将具有高水分活度。高水分活度肽可以在蛋白固体的分离时采用更温和的条件制备,以使与蛋白分子结合的水不会被完全除去。在一个优选的工艺中,将液体乳清如具有30-50%的固体的,在340-360,3300至3700psi的进料压力下喷雾干燥,然后用流化床进一步干燥。该更温和条件可以被用来生产高水分活度肽。优选,该肽被水解至0.3至0.65(水分活度)的范围,尤其是0.5至0.6。
可以被制成高水分活度肽的可行的肽的例子包括乳蛋白源如乳清蛋白分离物和酪蛋白,水解乳清蛋白,明胶和尽管是次优选的大豆蛋白。类似的步骤也可以用于氨基酸。
为了更加全面的理解上述内容和本发明的特点和优点,应当参考下面对优选实施方式的描述。
发明详述
测定棒的硬度可以采用质地分析仪,型号为TAXt2i,可以购自Scarsdale,NY的Texture Technologies公司。该测定峰值力的测试是3点弯曲试验,其中将棒支撑在两端上,再将探针施加于棒在两个支点之间的中点处以确定使棒折断所需要的力。棒支点之间的距离被设置为相隔50mm。下降探针的速度是2mm/sec。启动值为5克,而支架向下移动的距离为20mm,直到棒的底部。
水分活度的测定可以使用由Washington的Decagon Devices ofPullman出售的名为Aqualab的水分活度计。
如上所述,高水分活度肽的优选来源是乳蛋白,尤其是乳清蛋白,优选乳清蛋白分离物。适宜的乳清蛋白分离物可以由,如从干酪生产中获得的液体乳清制得,干酪的生产是例如按照下文中更详细说明的方法进行的。通常,由具有30-50wt%的固体,如40%的固体,的液体乳清开始。将混合物过滤,如通过超滤或渗滤法,以除去乳糖和矿物质,并纯化蛋白以得到分离物。该分离物可含有以干基计算90wt%或以上的蛋白质。该分离物还可以通过喷雾干燥制备;各种参数,例如进口温度,停留时间,流速和压力,可以根据所需要的蛋白特性而变化。此外,优选该工艺提供了碎屑(fines)再循环。
当本发明中所采用的肽是寡肽时,通常对水解蛋白将如下文所述进行加工,以获得高的水分活度。高水分活度寡肽的优选来源是乳蛋白,尤其是乳清蛋白。最优选,高水分活度肽是水解乳清蛋白。水解乳清蛋白可以由乳清制备,其是干酪生产的副产品,优选通过酶促方法制备。就象完整蛋白一样,通常将4-7wt%固体的水解蛋白过滤,如通过微滤,超滤、渗滤和/或喷雾干燥,以去除脂肪,乳糖和矿物质并纯化蛋白得到分离物。该分离物可以含有90wt%或以上的寡肽。在采用喷雾干燥时,各种参数,如进口温度,停留时间,流速和压力,可以根据所需要的寡肽的特性而变化。我们相信其他的水解蛋白,如水解大豆蛋白,也可以使用。
当使用的高水分活度蛋白是水解蛋白时,如乳清水解蛋白,该蛋白优选是水解至水解度为5-25,尤其是15-20%的。这里的水解度是指寡肽的重量与多肽重量的比例,以百分比计。
当具有的水比干酪生产的直接副产品更少的产品作为原材料时,可以调整该工艺,如通过降低水分含量以便获得40wt%的产品,其可以随后在那些这里所描述的条件下被喷雾干燥,以产生高水分活度的水解蛋白。
水解乳清蛋白的可用商业来源包括,由Minnesota的Proteint ofSt.Paul,出售的,名为Prolong的产品,由MN的Davisco Foods ofMinneapolis出售的Biozate,以及由NY的DMV Intl ofFraser出售的WE80FG。
图1显示了制备高水分活度乳清肽的工艺中的第一步。使含有大约4-7%的乳清固体的液体通过一个进料机构10输送到筒仓20,将其贮存在那里。然后用预热器30将其加热至大约40℃,并送入平衡罐40,将其在那里称重。随后,用过滤器50使液体经过微滤。预乳液(procream)60被过滤器截留。预乳液60主要含有脂肪和水。使微过滤器50的透过物在70处经过高温短时巴氏杀菌。在HTST处理之后,流体在80处用过滤器超滤。超滤80的透过物90主要含有乳糖和水,并且包含大约20-25wt%的固体。使截留物通过冷却板100,其在那里被冷却,并存储在存储料斗110中。当需要时,将存储在料斗110中的截留物转移到平衡罐120中,将其在那里称重,然后至预热器130,在那里将其加热直到固体含量大约为30-50wt%的固体,尤其是40wt%。
然后,使含30-50%固体的液流经过进一步的干燥步骤140。通常,干燥步骤140是分2个步骤实施的,第一个是在喷雾干燥机中,然后是流化床。优选该液体乳清是在340-360,在进料压力为3300至3700psi的条件下被喷雾干燥的,然后用流化床进一步干燥而得到分离物。该分离物以干基计可以含有90wt%或以上的蛋白。各种参数如进口温度,停留时间,流速和压力可以根据所需要的蛋白特性而变化。也优选安排该工艺来提供碎屑再循环。通过使用相对温和的条件,使所获得的肽的水分活度得以提高,因为更苛刻的条件将易于去除更多的水分。
应当可以理解的是,当使用寡肽时,除了水解蛋白将替换上面使用的完整初始蛋白,将采用上述的工艺。
本发明的食品棒可以包括不饱和脂肪酸源。其中可以包括植物油,海洋油如鱼油和鱼肝油和藻类。可能的植物油源包括橄榄油,大豆油,芥花籽油(canola oil),高油酸葵花籽油,高油酸红花油,红花油,葵花籽油,亚麻籽(亚麻子)油,玉米油,棉籽油,花生油,月见草油,琉璃苣籽油,和黑醋栗油。
本发明的食品棒可以包括各种其他的油或脂肪。除了上述的那些之外,该油和脂肪包括其他的植物油,例如,可可脂,雾冰藜脂(illipe),牛油树脂(shea),棕榈油,棕榈仁油,波罗双树油(sal),大豆油,红花油,棉籽油,椰子油,油菜籽油,芥花籽油,玉米油和葵花油,或其混合物。也可以采用多种油(如芥花籽油、大豆油、或高油酸油)的掺合物,特别是含有合成的抗氧化剂例如BHT、TBHQ或天然抗氧化剂例如混合的生育酚、抗坏血酸及迷迭香提取物,或上述的掺和物。当所述源为亚油酸和亚麻酸(C18:2和C18:3)时,可使用具有合适抗氧化剂系统的直链油或掺混油例如芥花籽油和大豆油的掺和物。然而,如果符合产品的所需营养谱,也可使用动物脂肪例如牛油脂肪。
如果需要,本发明的食物棒可含有ω-3脂肪酸和/或ω-6脂肪酸。其中可以采用的包括花生四烯酸、二十二碳六烯酸(DHA)、二十碳五烯酸(EPA)、亚油酸、亚麻酸(α-亚麻酸)和γ-亚麻酸。
通常,含有PUFA部分的油可以视需要被微囊密封。在其使用时,可以省去加入抗氧化剂如生育酚,抗坏血酸,和/或迷迭香提取物;即该油可以不加入抗氧化剂。而当使用含有PUFA部分的非微囊密封的油时,优选向油中加入抗氧化剂如生育酚,抗坏血酸,和/或迷迭香提取物。
在营养棒的情况中,优选地脂肪含量不超过45wt%,特别不超过35wt%,优选为0.5-10wt%,更优选0.5-5wt%。
优选地,本发明的食物棒具有0.75或更少,优选0.65或更少,特别是0.6或更少的水分活度。
本发明的食物棒包括蛋白质源。根据定义的水分活度肽的要求,优选的蛋白质源包括乳清蛋白源如乳清蛋白分离物和乳清蛋白浓缩物,米蛋白源如米粉和米蛋白浓缩物,及豌豆蛋白源。还可使用大豆蛋白。蛋白质可以分离的小块、其他形式或同时在小块的内部和外部的形式存在于所述食物中。
其他的蛋白质源包括一种或多种乳蛋白(dairy protein)源,例如全脂奶、脱脂乳、酪乳、炼乳、淡炼乳、非脂肪乳固体等。乳源可提供乳脂肪(dairy fat)和/或非脂肪乳固体例如乳糖和乳蛋白,例如乳清蛋白和酪蛋白。为将热量影响减至最低,特别优选的是原样添加蛋白质却不是作为食物成分例如全脂乳的一种组分。此方面中优选的是浓缩蛋白,例如上述的一种或多种浓缩乳清蛋白,浓缩乳蛋白,酪蛋白酸盐例如酪蛋白酸钠和/或酪蛋白酸钙,分离大豆蛋白和大豆蛋白浓缩物。本发明食品中的总蛋白水平,尤其是当食品采取营养棒形式时,优选在3wt%至45wt%的范围内,例如3wt%至35wt%,特别是3wt%至20%。
当使用蛋白质小块时,它们通常包括大于50wt%,特别是51wt%至99wt%,更优选52wt%至95wt%,最优选55wt%或以上的选自乳蛋白、米蛋白和豌豆蛋白及其混合物的蛋白质。可存在于所述小块中的其他成分包括一种或多种其他蛋白质,例如上述的那些,还包括脂质,特别是甘油三酯脂肪,及碳水化合物,特别是淀粉。
碳水化合物可以0-90%,特别是1%至49%的水平用于本发明的食品。除了下述的甜味剂和纤维以及碳水化合物填充剂之外,合适的碳水化合物的实例包括淀粉,例如包含在米粉、面粉、花生粉、木薯粉、木薯淀粉,和全小麦粉及其混合物中的淀粉。本发明的营养棒或其他棒中的碳水化合物水平总量通常为5wt%至90wt%,特别是20%至65wt%。
如果所述食物中希望含有填充剂,则优选的填充剂是惰性聚右旋糖。可获得商标名为Litesse的聚右旋糖。可单独或组合使用的其他传统的填充剂包括麦芽糖糊精、糖醇、玉米糖浆固体、糖或淀粉。本发明食物棒中的总填充剂水平优选为大约0%至20wt%,优选5%至16%。
调味剂优选以能赋予温和、令人愉快的风味的量添加至食物棒或营养棒中。所述调味剂可存在于食物棒或其他食物中的小块内部或外部,只要加工不受到不良影响。调味剂可为任意一种用于营养棒或其他食品棒中的商业调味料,例如各种类型的可可,纯香草或人工调味料,例如香草醛、乙基香草醛,巧克力,麦芽,薄荷,酸乳酪粉,提取物,香料,例如桂皮、肉豆蔻和姜,及其混合物,等等。应该理解许多调味料变化种类可通过基本的调味料组合而获得。所述营养棒或其他食品按口味进行调味。合适的调味剂还可包括佐料,例如盐(氯化钠)或氯化钾以及模拟水果或巧克力的单独或以任何适宜组合的调味料。本发明产品中优选包括掩盖维生素和/或矿物质和其他成分的味道的调味剂。优选地,调味剂以食品0.25-3wt%的量存在,不包括盐或氯化钾,后两者通常以0-1%,特别地以0.1-0.5%存在。
如果需要,任何小块和棒都可包括着色剂,例如焦糖着色剂。所述食物中的着色剂通常为0-2wt%,特别是0.1-1%。
如果需要,所述食物棒,特别是所述小块,可包括加工助剂例如氯化钙。
所述食物棒可含有乳化剂,其通常为磷脂类和蛋白质或长链脂肪酸与多元醇的酯。卵磷脂为一实例。可以使用甘油的脂肪酸酯,脂肪酸的聚甘油酯,脂肪酸的脱水山梨醇酯以及脂肪酸的聚氧乙烯酯和聚氧丙烯酯,但是当然必须考虑感官特性。优选单糖和双糖。乳化剂可以总共以大约0.03%至0.3%,优选0.05%至0.1%的含量存在于食物棒和/或蛋白质小块中。适当时,乳化剂可组合使用。
可在本发明的食物中含有的纤维源为果糖低聚糖(fos),例如菊糖、瓜尔胶、阿拉伯胶、阿拉伯树胶(gum acacia)、燕麦纤维、纤维素、全谷物(whole grains),及其混合物。该组合物优选在每56g的一份中含有至少2克纤维,特别是每份至少5g纤维。优选地,所述产品中的纤维源存在量大于0.5wt%并且不超过6wt%,特别是5wt%。如上所述,还可使用其他填充剂,例如麦芽糖糊精、糖醇、玉米糖浆固体、糖、淀粉,及其混合物。本发明产品中包括纤维和其他填充剂但不包括甜味剂的总填充剂水平优选为大约0%至20%,特别为1-15wt%。纤维和填充剂可作为整体存在于所述食物如食物棒中,和/或小块等中,只要加工不受损害。
本发明的棒或其他食品中可含有角叉菜胶,存在于微囊和小块的内部或外部,例如作为增稠剂和/或稳定剂(占产品的0-2wt%,特别是0.2-1%)。纤维素凝胶和果胶是其他可单独或组合使用的增稠剂,例如用量是0-10wt%,特别是0.5-2wt%。
通常,食品棒是天然增甜的。甜味剂可包含在所述食物棒的任何小块或其他部分中,只要其不干扰加工。天然的甜味源包括蔗糖(液体或固体)、葡萄糖、果糖,以及玉米糖浆(液体或固体),包括高果糖玉米糖浆、玉米糖浆、麦芽糖醇玉米糖浆、高麦芽糖玉米糖浆,及其混合物。其他甜味剂包括乳糖、麦芽糖、甘油、红糖和半乳糖,及其混合物。除糖以外的多元醇甜味剂包括糖醇,例如麦芽糖醇、木糖醇及赤藓醇。甜味剂和糖源的水平优选能使糖和/或其他多元醇的固体水平达到食品棒的至多20wt%,特别是食品棒的10-17wt%。
如果需要使用人工增甜剂,这些增甜剂可同样存在于小块中和/或存在于棒中,只要其不干扰加工即可。可使用本领域熟知的任何人工增甜剂,例如阿斯巴甜、糖精、Alitame(可获自Pfizer),乙酰舒泛钾(可获自Hoechst),环己基氨基磺酸盐(cyclamates),纽甜(neotame),三氯蔗糖(sucralose),及其混合物,等等。例如,根据增甜剂不同,通常以占棒大约0.005%-1wt%的量使用人工增甜剂,优选0.007%-0.73%。阿斯巴甜可以以0.05%至0.15%,优选0.07%至0.11%的水平使用。乙酰舒泛钾优选为0.09%至0.15%的水平。
所述营养棒,钙可以以0-100%RDA,优选10-30%RDA,特别是大约25%RDA存在。钙源优选为磷酸二钙。例如,磷酸二钙的wt%含量可为0.5-1.5%。在优选的实施方案中,除了钙源外,还使用一种或多种维生素和/或矿物质和/或纤维源来强化所述产品。这些可包括任意或所有下述成分:
抗坏血酸(维生素C),醋酸生育酚(维生素E),生物素(维生素H),维生素A棕榈酸酯,烟酰胺(维生素B3),碘化钾,右旋泛酸钙(维生素B5),氰钴胺素(维生素B12),核黄素(维生素B2),单硝酸硫胺素(维生素B1),钼,铬,硒,碳酸钙,乳酸钙,锰(例如以硫酸锰形式),镁(例如以磷酸镁形式),铁(例如以正磷酸铁形式),铜(例如以硫酸铜形式),以及锌(以氧化锌形式)。维生素和矿物质优选以5-100%RDA,特别是5-50%RDA,最优选大约15%RDA存在。维生素和/或矿物质可包含在小块的内部或外部,只要加工和人类的吸收不受损害。
本申请中所提及的RDA是Recommended Dietary Allowances,第10版,1989,由National Academy of Science,National Academy Press,Washington,P.C.出版。
上述成分,如果出现的话,通常可以在棒内但在任何块的外部发现,包括但不限于,燕麦片,巧克力或化合物碎片或其他巧克力或化合物块,曲奇和/或曲奇面团块,例如燕麦曲奇块,核仁巧克力饼块,水果块如干越橘,苹果等,果冻,植物块如大米,蜂蜜和酸化剂如苹果酸或柠檬酸,发酵剂如碳酸氢钠和花生酱。
本发明的食品棒可以用已知的方法制备。成分在加工中方便的时候加入到食品中,只要那些对温度敏感的成分不被暴露在能够导致其组分降解的温度下。同样,如果存在含有蛋白的小块,加工器也必须对会导致小块降解的任何条件敏感。
棒可以被单独挤出、共挤出或通过滚轧机(Sollich)压延制备。
可通过烹调含有糖浆的液体(室温下)成分并然后与干成分混合而制备挤出的营养棒或其他食物棒。然后,将混合物挤至运送带上并使用切割器切割。任何小块,例如蛋白质小块是包含在干成分中的。只有当糖浆处于在该温度以下任何小块成分将降解的温度时,才能将任何小块添加至糖浆中。糖浆成分可包括如下组分,例如玉米糖浆、甘油(占总产品的0-20wt%,特别是0.5-10wt%)、卵磷脂以及大豆油或其他液体油。除了小块外,其他干组分包括谷类、粉(例如米或花生)、麦芽糊精,蛋白分离物以及奶粉。
格兰诺拉棒形式的食品棒和/或营养棒可通过下述方法制备:烹调糖浆,添加干成分,在掺和器中掺和糖浆和干成分,输送掺和的混合物通过卷片机,并使用切割器切割。
本发明的棒是可以被包覆的,如用牛奶巧克力或酸乳酪调料包覆。可考虑具有少量或不具有牛奶或奶制品的巧克力以最大化巧克力抗氧化剂的存在,并且,如果并为达到该程度需要,试图用牛奶或其组分避免所报道的对巧克力中抗氧化剂的中和。
典型地,扣除加工过程中的水分丧失,本发明的未包覆的棒由30-50wt%,特别是35-45%的糖浆,及50-70wt%,特别是55-65wt%的干成分形式。通常,根据本发明的包覆的棒由30-50wt%、特别是35-45%的糖浆,40-50wt%,特别是40-45%的干成分,和0-30wt%、特别是5-25wt%、尤其是10-20wt%的涂层(巧克力或复合涂层)制成。
小块可含有大于50wt%,特别大于60%,更优选大于70或80%的所选的非大豆蛋白质,所述非大豆蛋白质选自乳蛋白、米蛋白和豌豆蛋白。
可以预期本发明的益处可于多种类型的食物棒中实现,所述多种食物棒包括具有维生素和矿物质的多种类型的营养棒,包括,但不限于零食棒及餐食替代棒。其中一个实例是格兰诺拉棒。
根据本发明的棒可以由在蒸汽套筒罐中将糖浆和盐混合,煮至110-240,再转移至单或双桨式搅拌机中,再在室温下加入:
蛋白质,且混和,
加入调味料和油,且混和,
加入维生素预混料,菊粉或其他(任选的)纤维和可可粉,
加入曲奇块,并
冷却产品至70-92。
然后将产品转移至棒挤出机,例如可以从APV Bar Press,GrandRapids MI.处获得的棒挤压机。将棒的核心物质挤成预定的形状,其典型尺寸是1.5英寸宽及5/8英寸厚。然后将挤出的单长串用闸刀式切割机切割成一定尺寸。
然后将该长度包覆在98-105的巧克力或巧克力复合物涂层中,并在冷却隧道中冷却以固化涂层(40-60)。然后将棒包装。
实施例1(预言性的)
根据上述的步骤制备含有下列成分(所有的百分数均是以营养棒的重量计算的)的营养棒。
高果糖玉米糖浆 37%
玉米糖浆 15
盐 0.2
大豆蛋白分离物 9.75
高水分活度蛋白 6.5
酪蛋白酸钙 9.5
植物油 1
调味料 3.5
维生素预混料 3.2
果糖寡糖(FOS) 2
可可粉 5
曲奇块 7
用上述配方如上述制备40根棒。将该棒保存在85的加快存储条件下。用质地分析仪的三点弯曲试验测定初始的棒硬度,并发现其为700克峰值力左右。在直至12周内,每两周从存储中拿出6-8根棒用质地分析仪测定其硬度。最终的棒的硬度值为大约1200g峰值力。购买的对照棒在0周时具有的初始硬度为1000g,而在加快存储12周后具有3000g的峰值力。
实施例2(预言性的)
根据上述的步骤制备具有下列成分(所有的百分数均是以营养棒的重量计算的)的营养棒。
高果糖玉米糖浆 37%
玉米糖浆 15
盐 0.2
大豆蛋白分离物 9.75
水解乳清蛋白(高水分活度) 6.5
酪蛋白酸钙 9.5
植物油 1
调味料 3.5
维生素预混料 3.2
果糖寡糖(FOS) 2
可可粉 5
曲奇块 7
用上述配方如上述制备40根棒。将该棒保存在85的加快存储条件下。用质地分析仪的三点弯曲试验测定初始的棒硬度,并发现其为600克峰值力左右。在直至12周内,每两周从存储中拿出6-8根棒用质地分析仪测定其硬度。最终的棒的硬度值为大约900g峰值力。购买的对照棒在0周时具有的初始硬度为1000g,而在加快存储12周后具有3000g的峰值力。
应当可以理解,当这里提及脂肪酸时,其通常将以甘油酯的形式存在,如单、双和三甘油酯。因此,“脂肪酸”包括有含有它们的甘油酯。
除非另有说明或上下文中需要,术语“脂肪”和“油”在本申请中可互换使用。除非另有说明或上下文中需要,百分数为按重量计。
本申请中使用的用语“包括”是指“含有,但不限于”所指定的成分。用语“含有”和“具有”作为同义词使用。
当然应该知道,所说明和描述的本发明的特定形式仅是代表性的,因为在不背离本申请公开内容的明确教导的情况下,可进行一些改变。因此,在确定发明的全部范围时应参考从属权利要求。
Claims (20)
1.一种食品棒,包括基于棒中肽总重至少10wt%的高水分活度肽。
2.根据权利要求1中所述的食品棒,其中所述的高水分活度肽在被包含在棒中之前被水合至少到10%。
3.根据权利要求1中的食品棒,其具有基于棒中蛋白质总重的至少20wt%的肽,该肽具有的水分活度大于0.55。
4.根据权利要求1中的食品棒,其显示出在加快储存12周之后,用质地分析仪上的三点弯曲试验测得的硬度低于1300g。
5.根据权利要求1中的食品棒,其中至少8wt%的所述高水分活度肽是乳蛋白。
6.根据权利要求1中的食品棒,其中至少10wt%的所述高水分活度肽选自由乳清蛋白、酪蛋白和明胶组成的组。
7.根据权利要求1中的食品棒,其包括15-35wt%的蛋白质。
8.根据权利要求1中的食品棒,其具有的水分含量为4-14wt%。
9.根据权利要求1中的食品棒,其包括35wt%或更低的肽。
10.根据权利要求1中的食品棒,其中至少10wt%的高活度肽不是大豆肽。
11.根据权利要求1中的食品棒,其中至少60wt%的所述高水分活度肽是蛋白质。
12.根据权利要求1中的食品棒,其中至少60wt%的所述高水分活度肽是寡肽。
13.一种食品棒,其包括少于35wt%的蛋白质并具有基于棒中蛋白质总重至少10wt%的高水分活度寡肽。
14.根据权利要求1中的食品棒,其具有基于棒中蛋白质总重至少30wt%的水分活度高于0.55的蛋白质。
15.根据权利要求1中的食品棒,其显示出在85加快储存12周后的硬度低于1300。
16.根据权利要求1中的食品棒,其中至少50wt%所述的高水分活度寡肽是乳蛋白。
17.根据权利要求1中的食品棒,其中至少70wt%所述的高水分活度寡肽选自由乳清蛋白、大豆蛋白、酪蛋白和明胶组成的组。
18.根据权利要求1中的食品棒,其中所述的肽包括寡肽,而所述的寡肽占所述食品棒的15-35wt%。
19.根据权利要求12中的食品棒,其中寡肽选自包括水解乳清蛋白和水解大豆蛋白的组。
20.一种食品棒,其包括基于棒中肽和氨基酸总重至少10wt%的高水分活度肽和/或氨基酸。
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-
2005
- 2005-11-28 CA CA002589368A patent/CA2589368A1/en not_active Abandoned
- 2005-11-28 WO PCT/EP2005/012868 patent/WO2006058758A1/en active Application Filing
- 2005-11-28 MX MX2007006398A patent/MX2007006398A/es not_active Application Discontinuation
- 2005-11-28 CN CNA2005800472213A patent/CN101111163A/zh active Pending
- 2005-11-28 AU AU2005311457A patent/AU2005311457A1/en not_active Abandoned
- 2005-11-28 EP EP05815242A patent/EP1814410A1/en not_active Withdrawn
- 2005-12-01 AR ARP050105024A patent/AR051691A1/es not_active Application Discontinuation
Cited By (5)
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CN101375716B (zh) * | 2008-09-24 | 2012-09-05 | 北京康比特体育科技股份有限公司 | 一种能量棒及其制备方法 |
CN102639004A (zh) * | 2009-11-27 | 2012-08-15 | 雀巢产品技术援助有限公司 | 高牛奶含量的谷物棒 |
CN102711516A (zh) * | 2009-11-27 | 2012-10-03 | 雀巢产品技术援助有限公司 | 包含牛乳蛋白的谷制食品 |
CN108450930A (zh) * | 2017-12-22 | 2018-08-28 | 正大青春宝药业有限公司 | 一种含药食同源中草药超微粉末的减肥代餐食品及其制备方法 |
CN108450930B (zh) * | 2017-12-22 | 2021-07-16 | 正大青春宝药业有限公司 | 一种含药食同源中草药超微粉末的减肥代餐食品及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CA2589368A1 (en) | 2006-06-08 |
AU2005311457A1 (en) | 2006-06-08 |
MX2007006398A (es) | 2007-06-22 |
US20060115554A1 (en) | 2006-06-01 |
EP1814410A1 (en) | 2007-08-08 |
WO2006058758A1 (en) | 2006-06-08 |
AR051691A1 (es) | 2007-01-31 |
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