CN101115398B - 夹心糖果组合物 - Google Patents
夹心糖果组合物 Download PDFInfo
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- CN101115398B CN101115398B CN2006800040676A CN200680004067A CN101115398B CN 101115398 B CN101115398 B CN 101115398B CN 2006800040676 A CN2006800040676 A CN 2006800040676A CN 200680004067 A CN200680004067 A CN 200680004067A CN 101115398 B CN101115398 B CN 101115398B
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Abstract
提供了夹心硬糖,其中所述填充物包含极性可食用液体和增稠剂并且是剪切致稀的。本文的夹心硬糖具有改善的稳定性和改善的消费者美观性。
Description
发明领域
本发明涉及夹心糖果组合物。更具体地讲,本发明涉及包含剪切致稀夹心组合物的硬糖。所述组合物提供可改善糖果稳定性和口腔中夹心物口感和保留时间的流变学性质。
发明背景
除非另外指明,本文所有百分比均为重量百分比。
除非另外指明,本文所有测量均在25℃下进行。
所述夹心组合物传统上基于营养性甜味剂,如含有水、调味剂和色素的葡萄糖浆。可供选择的填充物含有替代水的内含可食用液体如甘油,以通过预防糖果外壳的溶解来改善稳定性。虽然这些组合物中有一些改善了夹心糖果的稳定性,但无一可将储存时的稳定特性与消费者可接受的美观性以及口腔中改善的风味感结合起来。US4316915公开了包含液体夹心物的夹心口香糖。所述夹心物包含增稠剂以旨在储存时可保持为液体。这些夹心物不能理想地用于夹心硬糖中,这是因为经由在储存时保持为液体,它们可通过溶解糖果外壳,继而再结晶,导致不透明和易破裂,从而对组合物的稳定性造成不利的影响。
典型地发现,现有技术中的某些夹心组合物太稀薄,即太流质化,以致当消费者食用糖果时夹心物很快溶解到口腔中并被吸收,无法在口腔中长时间保留。此外,改变夹心物流变特性的尝试造成夹心不易于在口腔中分散。上述尝试还造成生产工艺问题,由此使夹心难以注射,造成频繁地从糖果块中渗漏出来,并污染生产线。这还导致稳定性低下,如果成品糖果在稳定期破裂,则造成在成品包装中的渗漏。
本领域需要提供这样一种夹心糖果组合物。所述组合物在储存时稳定,可向消费者赋予流质感,但仍可保留于口腔中,以改善风味感和其中活性成分的递送。
发明概述
本发明提供糖果组合物。所述组合物包含按所述组合物的重量计60%至95%的硬糖外壳和5%至40%的填充物,所述填充物包含
a.极性可食用液体;和
b.增稠剂;
其中所述夹心组合物是剪切致稀的。本文组合物具有改善的稳定性和改善的口腔保留性,能够改善由消费者所感觉到的风味,同时在吸收时表现为自由流动的液体。
发明详述
本发明的糖果组合物包含按所述组合物的重量计约60%至约95%,优选约70%至约85%的硬糖外壳和约5%至约40%,优选约15%至约30%的可食用填充物。
本发明的填充物包括极性可食用液体。本文所用的“极性可食用液体”包括在室温(25℃)下为液体、在分子水平下具有极性本质(即根据构成分子的原子的静电性,具有“阳极”和“阴极”)且可食用(即已知无毒性副作用,并且批准可用于人类食品和药品中)的物质。可用于本发明的极性可食用液体的非限制性实施例包括水、低分子量醇、多元醇、以及它们的混合物,优选多元醇。适用于本发明的多元醇的非限制性实施例包括甘油、低分子量(即小于1000MW)聚乙二醇、丙二醇、以及它们的混合物,优选甘油。本发明的填充物优选包含按所述填充物的重量计约30%至约95%,更优选约40%至约90%,还更优选约50%至约85%,甚至还更优选约40%至约60%的极性可食用液体或它们的混合物。
优选地,所述填充物为低水含量或非水的填充物,并包含按所述填充物的重量计小于约10%,优选小于约8%,还更优选约6%或更低含量的水。不受理论的束缚,据信当填充物包含在硬糖外壳中时,高含量的水会对填充物的稳定性造成不利的影响,这是由于糖果外壳中的糖或糖醇溶解并随后再结晶。这导致填充物变硬并结晶,以及外壳变得不透明的并易于破碎。
所述填充物还可括营养性甜味剂,其非限制性实施例包括葡萄糖和蔗糖,以改善所述填充物的口味。填充物可包含按所述固体干基的重量计约5%至约80%,优选约30%至约75%的营养性甜味剂。所述甜味剂的优选来源为果葡糖玉米浆,其作为80%的固体市售,其中余量基本上是水。当使用时,其也可提供含水填充物所需的部分或甚至全部的水。包含糖醇如山梨醇、异麦芽木糖醇或麦芽糖醇的无糖组合物也可与人工或天然的高强甜昧剂联合使用。高强甜昧剂的非限制性实施例是糖精钠、乙酰磺胺酸钾、天冬甜素和三氯蔗糖。
本文的糖果组合物包含剪切致稀的填充组合物。优选地,依照下文所述方法测定,所述夹心组合物在37℃下显示大于约0.5的1og[(η0.01s-1)/(η250s-1)]。log[(η0.01s-1)/(η250s-1)]比率优选大于约1,更优选大于约5。最理想的夹心物应在低剪切或无剪切下显示非常高的粘度。然而当经受高剪切速率时,粘度显示出显著的下降。不受理论的束缚,据信本文所用的剪切致稀夹心物可向糖果组合物提供多个有益效果。首先,据信所述夹心物的剪切致稀性质可使其在生产、冷却和存放后变成半固体或固体。这减缓了化学物质由夹心物向外壳的转移,并从而改善了所述组合物的稳定性,避免了许多问题,如液体渗出糖果外壳和糖果外壳的溶解,这可因极性可食用液体从填充物中渗出而导致外壳再结晶或变软。
然而,固体填充物不如液体填充物那样可被消费者接收。因此,需要填充物显示出剪切致稀特性,使其在消费者以吮吸糖果方式吸收,并用他们舌头使糖果在他们口腔中移动,施加更大的剪切应力时,能够充分降低其自身粘度。此剪切应力使夹心物在释放时变稀,造成流质化的感觉。然而已发现,真正的液体夹心物(即没有掺入如本发明所述的增稠剂的那些)无法递送消费者可接受的消费美观性。具体地讲,真正的液体夹心物快速稀释于唾液中,吸收并快速从口腔中消失。因此,夹心物中所含的任何调味剂、感觉剂或活性成分快速地从口腔中消失,造成活性物质或调味剂的口感降低。不受理论的束缚,还据信本文剪切致稀的填充物可用作黏膜粘附剂。将夹心物涂布在口腔黏膜上可改善填充物在口腔中的保留时间。这具有多个优点,包括:通过用增稠的液体涂布口腔,改善了口腔上所赋予的感觉,以及确保在外壳已破裂后,夹心物仍带有糖果外壳碎片。此外,由于大部分黏膜表面(如舌头、咽喉和口腔表面)与这些调味剂和活性成分长时间接触,因此增强了调味剂和活性成分的口感。
为了获得上述剪切致稀特性,本发明的糖果组合物还包含增稠剂。为获得上述特性,所述增稠剂应向填充物赋予高度的假塑性,致使其在剪切速率增加时,粘度显著降低,并且还显示出黏膜粘附特性。优选在所述制剂中可引发假塑性的聚合增稠剂。聚合增稠剂通常为直链或支链的高分子量物质。当水合时,它们还可形成交联网络。当溶解或分散于极性液体中时,剪切致稀或假塑性聚合物可赋予高粘度,并且在增大的剪切应变或剪切速率下,显示出粘度的显著降低。
可用于本文的增稠剂必须适于人们吸收。适宜增稠剂的非限制性实施例包括黄原胶、角叉菜胶及衍生物、吉兰糖胶、羟丙基甲基纤维素、菌类植物胶及衍生物、普鲁兰多糖、鼠李聚糖胶、文莱胶、魔芋、凝胶多糖、卡波姆、褐藻胶、藻酸、藻酸盐及衍生物、羟乙基纤维素及衍生物、羟丙基纤维素及衍生物、淀粉磷酸酯衍生物、瓜耳胶及衍生物、淀粉及衍生物、马来酸酐与烯烃的共聚物及衍生物、乙二醇/丙二醇共聚物、长链醇如二十二醇、泊洛沙姆及衍生物、聚丙烯酸酯及衍生物、甲基纤维素及衍生物、乙基纤维素及衍生物、琼脂及衍生物、阿拉伯胶及衍生物、果胶及衍生物、壳聚糖及衍生物、高分子量聚乙二醇如聚乙二醇(分子量为10,000以及更高)、刺梧桐树胶、长角豆胶、纳豆胶、乙烯吡咯烷酮与烯烃的共聚物、黄蓍胶、聚丙烯酰胺、甲壳质衍生物、明胶、β-葡聚糖、糊精、葡聚糖、环糊精、甲基丙烯酸酯、微晶纤维素、聚季铵盐、D-半乳糖胶、印度树胶、车前子胶、温胶、罗望子胶、落叶松胶、他拉胶、滑石、高岭粘土、膨润土、纤维素、热解法二氧化硅、以及它们的混合物。优选黄原胶、角叉菜胶及衍生物、吉兰糖胶、羟丙基甲基纤维素、菌类植物胶及衍生物、普鲁兰多糖、鼠李聚糖胶、文莱胶、魔芋、凝胶多糖、卡波姆、褐藻胶、藻酸、藻酸盐及衍生物、羟乙基纤维素及衍生物、羟丙基纤维素及衍生物、淀粉磷酸酯衍生物、瓜耳胶及衍生物、淀粉及衍生物、马来酸酐与烯烃的共聚物及衍生物、纤维素胶及衍生物、泊洛沙姆及衍生物、明胶、以及它们的混合物。更优选黄原胶、角叉菜胶及衍生物、吉兰糖胶、羟丙基甲基纤维素、明胶、以及它们的混合物,还更优选黄原胶。
本发明的填充组合物优选包含按所述填充物的重量计约0.001%至约10%的增稠剂。所述填充物包含更优选约0.01%至约5%,还更优选约0.01%至小于0.8%,甚至还更优选约0.01%至小于约0.5%含量的增稠剂。
如下测定本文所用的固定温度下的对数粘度比率值,即log[(η0.01s-1)/(η250s-1)]。使用粘度计(如市售自TA Instruments的AR2000型号),在各自的剪切速率下,测定各自的粘度η。可以平行板设置方式来进行测量。首先,于将要在糖果生产设备上填充夹心组合物时的温度下,将夹心组合物装载在流变仪上,优选的温度为85℃,并且将平行板应用到样本上。适宜平行板的实施例是间隙为500微米(μm)的40mm丙烯酸板。在可能的情况下,优选使用溶剂回收体系,以避免测定期间水或其它溶剂从制剂中损失。使平板冷却至黏膜温度(37℃),并使夹心物平衡1小时。在180秒内,以约0.01s-1至约250s-1的指数增加的剪切速率,使用旋转剪切力来测定粘度。据信,对此方法而言,应采用较大的流变仪锥形板和底板间的间隙以避免使粘度数据产生谬误,这是因为制剂中含有大颗粒(如聚合物团块)或在冷却期间形式的晶体如再结晶的蔗糖。如本领域技术人员所知,间隙应是产品中已知最大颗粒尺寸的至少10倍。
本文的糖果组合物包含本领域的技术人员已知的硬糖外壳。夹心硬糖描述于美国专利4,372,942和美国专利4,466,983中。适用于硬糖外壳的糖基包含约30%至约85%的葡萄糖浆和约15%至约70%的蔗糖。可供选择地,无糖基质可用于外壳中。适宜的无糖基质包括营养性甜味剂,如异麦芽糖醇、麦芽糖醇和山梨醇。优选异麦芽糖醇和麦芽糖醇。外壳的内表面还可具有单独的可食用内层,以防止或减少填充物与外壳的交互作用。可食用外壳还可进一步包含如上所述的调味剂。
本发明糖果组合物的一个任选的优选组分是凉爽组合物。凉爽组合物的一个基本组分是生理性凉爽剂。凉爽剂的适宜含量按所述喉糖组合物的重量计为约0.001%至约10%,优选约0.01%至约5%,更优选约0.01%至约2%,还更优选约0.01%至约0.5%。对生理性凉爽剂的测试描述于1976年10月13日公布的GB-A-1,452,291中,为方便起见,下文将其复述。
以下测试步骤可被用作鉴别具有生理性凉爽活性的化合物的方法。此测试纯粹旨在作为鉴别具有生理性凉爽活性且可用于本发明中的化合物的方法,并作为当以特定的方式施用到身体特定部位上时,给出化合物自身之间以及与1-薄荷醇相比不同相对活性指标的方法。该结果不是必然地预示出这些化合物在其它制剂中以及身体其它部位上的活性,其中其它因素开始起作用。例如,凉爽作用生效期间的控制因素,其强度和持久性与化合物透过表皮的渗透性成比例,并且这将根据人体部位的不同而变化。因此,虽然本文给出的试验结果和其它数字可用作指导,但是如本发明所述的实际产品的配制主要是在经验基础上进行的,尤其是配制用于口服的产品,因为将要描述的试验步骤涉及化合物的口服。当然,可设计类似的试验,以用于测试化合物在身体另一部位如面部或前臂上的相对活性,并且这将是选择用于局部外用制剂中的化合物的有用指导。还将表明,所述测试步骤是在统计的基础上进行的。这是必要的,因为对这些化合物的敏感性不仅随化合物的不同以及身体部位的不同而不同,还随个体的不同而不同。具有这种特性的测试通常用于器官感觉特性的测试中,如有机和无机化合物的味道和气味,参见Kirk-Othmer:Encyclopedia of ChemicalTechnology,第2版(1967)第14卷第336至344页。
以下测试步骤旨在测定在具有平均敏感性的人体中产生显著凉爽效果所需的测试化合物最小量,此最小量被称为此具体化合物的阈值。选择对1-薄荷醇具有中等敏感性的6人小组为对象进行测试。
使用以下步骤来选择具有平均敏感性的测试小组。将已知量1-薄荷醇的石油醚(bp.40℃至60℃)溶液放置在5mm正方形滤纸上,随后使溶剂挥发。招收观察小组,并要求他们每次将一片浸透的正方形滤纸放置在舌头上并报告有无凉爽效果。逐渐减少每片浸透正方形滤纸上的1-薄荷醇量,从每片正方形滤纸略高于0.25μg的值减少至略低于0.25μg的值,准确的范围无关紧要。为方便起见,从包含2.0μg的正方形滤纸开始,后一正方形滤纸包含的量是前面的一半,即第二测试正方形滤纸将包含1.0μg,第三测试正方形滤纸将包含0.5μg等。每次的量在舌头上试验至少10次。这样,测定小组的每个成员受1-薄荷醇刺激的凉爽受体的阈值。每个成员的阈值是,在不少于10次测试的一系列应用中,给定1-薄荷醇的量,50%情况下报告有凉爽效果。此刻选出对1-薄荷醇的阈值在0.1μg至10μg范围内且平均阈值为约0.25μg的六个小组成员,把这样选出的小组认作具有平均敏感性的测试小组。
为测试凉爽剂的活性,仅采用选出的6个对1-薄荷醇具有平均敏感性的小组成员,重复上面的步骤。测定选出的6个小组成员中每一位对每个测试化合物的个体阈值,并取平均值。将所选测试小组平均阈值为100μg或更低,优选50μg或更低的那些化合物认定具有如本发明所述的凉爽活性。
适宜的生理性凉爽剂描述于WO97/06695中。优选可用于本文的生理性凉爽剂选自由下列物质组成的组:薄荷醇、薄荷油、N-取代的对薄荷烷-3-甲酰胺、无环酰基叔胺和无环酰基仲胺、3-1-薄荷氧基丙-1,2-二醇、戊二酸单薄荷醇酯、以及它们的混合物。已发现,最有用的酰胺是1979年1月23日授予Watson等人的美国专利4,136,163,和1980年10月28日授予Rowsell等人的美国专利4,230,688中所描述的那些。美国专利4,136,163中的酰胺是N-取代的对薄荷烷-3-甲酰胺,如以商品名WS-3市售自Wilkinson Sword的N-乙基对薄荷烷-3-甲酰胺。美国专利4,230,688中的酰胺是某些无环酰基叔胺和无环酰基仲胺,如由Wilkinson Sword公司以商品名WS-23市售的三甲基异丙基丁酰胺。更优选可用于本文的是戊二酸单薄荷醇酯、N-乙基对薄荷烷-3-甲酰胺、三甲基异丙基丁酰胺、以及它们的混合物,还更优选以商品名Cooler-2市售自IFF(Netherlands)的戊二酸单薄荷醇酯。
凉爽组合物的余量可由相配的适宜载体来补足,如下文更详细描述的水、丙二醇或营养性甜味剂。所述凉爽组合物还包含如本文所述的加温剂,前提条件是主要的效果是一种凉爽感。
本文糖果组合物的另一种任选的优选组分是加温剂。加温组合物的一个基本组分是生理性加温剂。加温剂的适宜含量按所述喉糖的重量计为约0.001%至约10%,优选约0.005%至约5%,更优选约0.01%至约1%,还更优选约0.01%至约0.5%。
可使用修正的用于上文所述凉爽剂的试验来测试生理性加温剂。所述试验被修正,使用苄醇而不是薄荷醇作为舌头的参考样本,并要求小组成员报告是否存在温热作用而不是凉爽作用。优选的生理性加温剂是选自由下列物质组成的组的那些:香草醇正丁基醚、香草醇正丙基醚、香草醇异丙基醚、香草醇异丁基醚、香草醇n-氨基醚、香草醇异戊基醚、香草醇正己基醚、香草醇甲基醚、香草醇乙基醚、姜醇、姜烯酚、豆寇醇、姜油酮、辣椒碱、二氢辣椒碱、降二氢辣椒素、同型辣椒碱、同型二氢辣椒碱、乙醇、异丙醇、异戊醇、苄醇、氯仿、丁子香酚、肉桂油、肉桂醛、它们的磷酸盐衍生物、以及它们的混合物。所述磷酸盐衍生物是WO97/02273中所描述的那些。适用于本文的加温剂的市售实施例是Optaheat(Symrise,Germany)。加温组合物的余量可由相配的适宜载体来补足,如下文更详细描述的水、丙二醇或营养性甜味剂。所述加温组合物还包含如本文所述的凉爽剂,前提条件是主要的效果是一种温热感。
优选地,本文的凉爽组合物和加温组合物适于提供连续释放特性。本文所用的“适于提供连续释放特征”是指相对于均匀混合的组合物而言,所述组合物被化学和/或物理改性,以使摄取糖果产品的人能够在与最大温热感不同的时间点,感受到凉爽剂的最大效果。应当理解,许多上述组合物将在摄取产品的期间内,释放加温剂或凉爽剂,并且有时可能会同时感受到加温剂和凉爽剂。然而,与不适于提供不同释放特性的现有技术组合物相比,通过有利地将凉爽剂和加温剂的最大效果分开,产品的整体器官感觉效果被显著改善了。这方便地可在夹心糖果中实现。在如本发明所述的优选喉糖中,可食用的外壳为包含凉爽剂的凉爽组合物,而夹心物为包含加温剂的加温组合物。
当使用含水夹心(即大于10%的水)时,本发明的夹心喉糖还可包含按所述填充物的重量计0.001%至10%的囊泡形成剂,如US 6432441中所述,所述囊泡形成剂用于形成分散于填充物中并包裹加温剂或凉爽剂的囊泡。“囊泡”是指基本上为球形的结构,包含包封中心核的类脂双分子层。本文的囊泡可以为单层或多层结构并且具有约1μm至约100μm,更优选约5μm至约50μm的数均粒度。使用连有电子图像分析系统如Linkam MS100的光学显微镜如Nikon Optiphoto2,可测定粒度。还可在视场中使用有刻度的格子线来进行测量。EP-A-534,823描述了在与水接触时可形成囊泡的无水化妆品组合物,其给出了可用于形成囊泡的两亲液体的详尽列表。对于本文的糖果组合物而言,当然优选使用食品级物质,并且优选的囊泡形成剂为天然磷脂,如鸡蛋或大豆卵磷脂。本发明优选的磷脂是衍生自植物的卵磷脂,并且尤其是大豆卵磷脂。大豆卵磷脂可用于在极低含量下形成囊泡。优选地,所述囊泡形成剂的含量按所述填充物的重量计为约0.001%至约1%,更优选约0.005%至约0.1%,且尤其为约0.01%至约0.05%。在充分搅拌下,在含有水以及如本文所述的加温剂或凉爽剂的情况下,卵磷脂形成包封加温剂或凉爽剂的囊泡。
本发明的糖果组合物还可包含活性成分。优选可用于本文的活性成分包括黄嘌呤衍生物。黄嘌呤衍生物可用作刺激剂。可用于本发明的黄嘌呤衍生物包括通常符合化学式(I)结构的那些、它们的盐、以及它们的混合物:
其中R1、R2和R3独立地选自H或甲基。适用于本文的黄嘌呤衍生物的非限制性实施例包括柠檬酸盐、乳酸盐和琥珀酸盐。优选的黄嘌呤衍生物包括:
黄嘌呤;其中上文化学式(I)中的R1、R2和R3均为H;
咖啡因;其中上文化学式(I)中的R1、R2和R3均为甲基;
可可碱;其中R1为H,并且R2和R3均为甲基;和
茶碱;其中R1和R2均为甲基,并且R3为H,上述物质的盐、以及它们的混合物。更优选地,所述黄嘌呤衍生物包括咖啡因或它的盐。
本发明的糖果组合物优选包含按所述组合物的重量计约0.01%至约5%的黄嘌呤衍生物。本文组合物包含优选约0.05%至约2.5%,更优选约0.1%至约1%的黄嘌呤衍生物。优选地,所述糖果组合物包含足量的黄嘌呤衍生物,以在每个单独的糖果单元(即每个单独的喉糖)中包含约1mg至约150mg,更优选约5mg至约100mg,还更优选约10mg至约50mg的黄嘌呤衍生物。
本文的填充物还可包括调味剂。本文所用术语“调味剂”是指加入到调味剂组合物中的那些调味剂基本组分以及等效的合成成分,所述调味剂组合物的主要目的是向糖果产品提供调味剂。它不包括如上文所述的加温剂和凉爽剂。可将糖果领域熟知的调味剂加入到本发明的调味剂组合物中。这些调味剂可选自合成的液体调味剂和/或衍生自植物叶片、花、果实等的油、以及它们的组合。代表性的液体调味剂包括:人工、自然或合成的水果调味剂,如柠檬油、橙油、香蕉油、葡萄油、酸橙油、杏油和柚子油,以及果香香精,包括苹果、草莓、樱桃、橙、菠萝等;衍生自豆类和坚果的调味剂,如咖啡、椰子、可乐、花生、杏仁等;以及衍生自根茎的调味剂,如甘草或姜。调味剂的用量通常优选服从诸如调味剂类型、碱的类型和所需浓度这些因素。通常,便于使用的量按重量计最多为约4%,优选约0.1%至约1%。
通过直接混合技术可制备填充物。用于制备夹心糖果产品的常规技术可见于由Silesia-Essenzenfabrik Gerhard Hanke K.G.,Abt.Fachbucherei公布的“Silesia Confiserie Manual No.3”中。
通过如本领域已知的沉积、成丝和挤出工艺,可制备如本发明所述的夹心喉糖。挤出工艺的一个实施例描述于美国专利5,458,894中。挤出工艺的另一个实施例描述于美国专利5,002,791中。
以下实施例旨在说明如本发明所述的组合物和用途。然而,本发明不对其作出限制。
实施例1
使用黄原胶和蔗糖以及加温剂的假塑性夹心组合物
材料描述 重量百分比(%)
甘油 | 55.9750 |
葡萄糖浆(80%固体) | 30.0000 |
蔗糖 | 10.0000 |
无水柠檬酸 | 3.0000 |
黄原胶 | 0.2500 |
花青素(染色剂) | 0.1500 |
加温剂:OPTAHEAT | 0.1500 |
瓜拉纳提取物 | 0.1250 |
牛磺酸 | 0.1000 |
调味剂 | 0.2500 |
100.0000 |
制备指导:
步骤1在室温下,称取甘油,放入到适宜的容器中
步骤2加入花青素、牛磺酸和瓜拉纳粉末,搅拌直至分散
步骤3加入黄原胶,搅拌直至分散
步骤4加入预热至40℃的葡萄糖浆,在搅拌的同时,将批料加热至80℃
步骤5停止加热,加入蔗糖和柠檬酸,搅拌直至溶解
步骤6加入调味剂和加温剂,搅拌10分钟
实施例2
使用黄原胶和凉爽剂的假塑性夹心组合物
材料描述 重量百分比(%)
甘油 | 55.9750 |
果葡糖浆(80%固体) | 40.0000 |
无水柠檬酸 | 3.0000 |
黄原胶 | 0.2500 |
花青素(染色剂) | 0.1500 |
凉爽剂:COOLER-2(IFF) | 0.1500 |
瓜拉纳提取物 | 0.1250 |
牛磺酸 | 0.1000 |
调味剂 | 0.2500 |
100.0000 |
制备指导:
步骤1在室温下,称取甘油,放入到适宜的容器中
步骤2加入花青素、牛磺酸和瓜拉纳粉末,搅拌直至分散
步骤3加入黄原胶,搅拌直至分散
步骤4加入预热至40℃的果葡糖浆,在搅拌的同时,将批料加热至80℃
步骤5停止加热,加入柠檬酸,搅拌直至溶解
步骤6加入调味剂和凉爽剂,搅拌10分钟
实施例3
使用黄原胶的基本上无水的假塑性夹心组合物
材料描述 重量百分比(%)
甘油 | 76.08 |
蔗糖 | 20.00 |
无水柠檬酸 | 3.0000 |
黄原胶 | 0.1500 |
花青素(染色剂) | 0.1500 |
加温剂:OPTAHEAT | 0.1500 |
瓜拉纳提取物 | 0.1250 |
牛磺酸 | 0.1000 |
调味剂 | 0.2500 |
100.0000 |
制备指导:
步骤1在室温下,称取甘油,放入到适宜的容器中
步骤2加入花青素、牛磺酸和瓜拉纳粉末,搅拌直至分散
步骤3加入黄原胶,搅拌直至分散
步骤4在搅拌的同时,将批料加热至80℃,搅拌至黄原胶完全溶解
步骤5停止加热,加入蔗糖和柠檬酸,搅拌直至溶解
步骤6加入调味剂和加温剂,搅拌10分钟
实施例4
使用黄原胶的基本上无糖的假塑性夹心组合物
材料描述 重量百分比(%)
甘油 | 90.91 |
无水柠檬酸 | 3.00 |
饮用水 | 5.00 |
黄原胶 | 0.2500 |
天冬甜素 | 0.0500 |
三氯蔗糖 | 0.0200 |
花青素(染色剂) | 0.1500 |
加温剂:OPTAHEAT | 0.1500 |
瓜拉纳提取物 | 0.1250 |
牛磺酸 | 0.1000 |
调味剂 | 0.2500 |
100.0000 |
制备指导:
步骤1在室温下,称取甘油,放入到适宜的容器中
步骤2加入花青素、牛磺酸和瓜拉纳粉末,搅拌直至分散
步骤3加入黄原胶,搅拌直至分散
步骤4加入水,在搅拌的同时,将批料加热至80℃
步骤5停止加热,加入蔗糖和柠檬酸,搅拌直至溶解
步骤6加入调味剂和加温剂,搅拌10分钟
适用于制备夹心组合物的容器应由易于加热或冷却的不锈钢或其它食品级的可接受的材料制成。理想地,所述混合容器应具有刮壁式搅拌器以及中度/高剪切搅拌器。适宜的高剪切搅拌器包括静态内嵌式搅拌器、喷射式搅拌器如由Ika GmbH生产的那些、或转子/定子搅拌器如由Silverson Inc生产的那些。当使用高剪切搅拌器时,必须小心,不要将假塑性聚合物分解成较低分子量的组分。
实施例5
用于制备夹心糖基糖果的硬糖外壳
烹调前 烹调后
材料描述 重量百分比(%) 重量百分比(%)
蔗糖 | 48.4900 | 48.4900 |
葡萄糖浆 | 58.1653 | 46.5322 |
饮用水 | 16.0766 | 2.5000 |
无水柠檬酸 | 1.2000 | 1.2000 |
无水咖啡因 | 0.7781 | 0.7781 |
凉爽剂:COOLER-2 | 0.3000 | 0.3000 |
调味剂预混物 | 0.2000 | 0.2000 |
125.2100 | ||
总计 | 100.000 | |
处理/水分/挥发物损失 | 25.2100 | - |
总计 | 100.0000 | 100.0000 |
上述糖果制品的优选制备方法是如US5,548,893和US5,002,791中所述的连续挤出方法。
实施例1至4中的任何夹心物均适用于此外壳制剂中。
虽然连续挤出方法允许在上述制剂的夹心物含量方面有高度的弹性,但优选的目标为平均20%含量。
Claims (15)
1.一种糖果组合物,所述组合物包含按所述组合物的重量计60%至95%的硬糖外壳和5%至40%的低水含量填充物,其中所述填充物包含:
a.按所述填充物的重量计40%至95%的极性可食用液体,其中所述极性可食用液体选自由下列物质组成的组的组分:水、多元醇、低分子量醇、以及它们的混合物,其中水的量小于所述填充物重量的8%;和
b.按所述填充物的重量计0.01%至5%的聚合增稠剂,其中所述增稠剂选自由下列物质组成的组的组分:黄原胶、吉兰糖胶、明胶、羟丙基甲基纤维素、羧甲基纤维素、改性淀粉、以及它们的混合物;
其中所述填充物是剪切致稀的。
2.如权利要求1所述的糖果组合物,其中所述填充物在37℃下显示大于0.5的log[(η0.01s-1)/(η250s-1)],其中η0.01s-1是在0.01s-1剪切速率下的粘度,η250s-1是在250s-1剪切速率下的粘度。
3.如权利要求1所述的糖果组合物,其中所述增稠剂包括黄原胶。
4.如权利要求1所述的糖果组合物,其中所述极性可食用液体包括多元醇。
5.如权利要求1所述的糖果组合物,其中所述组合物还包含黄嘌呤。
6.如权利要求5所述的糖果组合物,其中所述组合物还包含咖啡因。
7.如权利要求5所述的糖果组合物,所述组合物包含0.01%至10%的黄嘌呤。
8.如权利要求5所述的糖果组合物,所述组合物包含按所述组合物的重量计0.1%至5%的黄嘌呤。
9.如权利要求1所述的糖果组合物,所述组合物还包含凉爽剂。
10.如权利要求9所述的糖果组合物,其中所述组合物包含按所述组合物的重量计0.001%至10%的凉爽剂。
11.如权利要求1所述的糖果组合物,所述组合物包含加温剂。
12.如权利要求11所述的方法,其中所述组合物包含按所述组合物的重量计0.001%至10%的加温剂。
13.如权利要求1所述的糖果组合物,其中所述组合物包含凉爽剂和加温剂。
14.如权利要求13所述的糖果组合物,其中所述凉爽剂和加温剂位于所述组合物内不同且不连续的区域中,并且所述凉爽组合物和加温组合物适于提供连续的释放特征。
15.如权利要求1所述的糖果组合物,其中所述填充物包含按所述填充物的重量计6%或更少含量的水。
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CN101478885A (zh) | 2006-06-29 | 2009-07-08 | 吉百利亚当斯美国有限责任公司 | 改进的用于连续成型中心填充胶基糖块的链式切割机 |
CN101562995A (zh) * | 2006-12-21 | 2009-10-21 | Wm.雷格利Jr.公司 | 核心填充型糖果产品 |
CA2678305A1 (en) * | 2007-02-12 | 2008-08-21 | Wm. Wrigley Jr. Company | Confectionery products comprising polyols |
GB2448106B (en) * | 2007-02-23 | 2011-10-26 | Cadbury Schweppes Plc | Candy compositon with fibre-containing centrefill |
DE602007007180D1 (de) | 2007-03-01 | 2010-07-29 | Procter & Gamble | Konfektzusammensetzung mit einem Xanthinderivat und geringem Fruktosegehalt |
ES2704409T5 (es) * | 2007-07-27 | 2022-03-25 | Intercontinental Great Brands Llc | Método y aparato para procesar productos de confitería |
JP5119876B2 (ja) * | 2007-11-14 | 2013-01-16 | ユーハ味覚糖株式会社 | センター入りグミキャンディの製造方法 |
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- 2006-02-15 WO PCT/US2006/005318 patent/WO2006091447A1/en active Application Filing
- 2006-02-15 CA CA2596539A patent/CA2596539C/en active Active
- 2006-02-15 US US11/354,457 patent/US20060188612A1/en not_active Abandoned
- 2006-02-15 BR BRPI0608181-9A patent/BRPI0608181A2/pt not_active IP Right Cessation
- 2006-02-15 JP JP2007556260A patent/JP2008529552A/ja active Pending
- 2006-02-15 AU AU2006216960A patent/AU2006216960B2/en active Active
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Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4292329A (en) * | 1978-02-06 | 1981-09-29 | Lotte Co., Ltd. | Center-filled chewing gum |
US6306429B1 (en) * | 1997-04-21 | 2001-10-23 | The Procter & Gamble Company | Confectionery compositions |
Also Published As
Publication number | Publication date |
---|---|
CA2596539C (en) | 2010-11-09 |
AR052297A1 (es) | 2007-03-07 |
CN101115398A (zh) | 2008-01-30 |
ATE432616T1 (de) | 2009-06-15 |
CA2596539A1 (en) | 2006-08-31 |
AU2006216960A1 (en) | 2006-08-31 |
BRPI0608181A2 (pt) | 2009-11-17 |
JP2008529552A (ja) | 2008-08-07 |
EP1692943B1 (en) | 2009-06-03 |
EP1692943A1 (en) | 2006-08-23 |
ES2326817T3 (es) | 2009-10-20 |
MX2007010069A (es) | 2007-10-10 |
AU2006216960B2 (en) | 2011-08-04 |
DE602005014733D1 (de) | 2009-07-16 |
WO2006091447A1 (en) | 2006-08-31 |
US20060188612A1 (en) | 2006-08-24 |
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