CN101356945B - 冰冻甜食 - Google Patents
冰冻甜食 Download PDFInfo
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- CN101356945B CN101356945B CN2008102103878A CN200810210387A CN101356945B CN 101356945 B CN101356945 B CN 101356945B CN 2008102103878 A CN2008102103878 A CN 2008102103878A CN 200810210387 A CN200810210387 A CN 200810210387A CN 101356945 B CN101356945 B CN 101356945B
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- Prior art keywords
- frozen sweet
- dextrose syrup
- low
- frozen
- molecular
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Classifications
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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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
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- 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)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Confectionery (AREA)
Abstract
本发明提供了一种含有11-30％(以甜食重量计)的葡糖当量低于20的葡萄糖糖浆固体和3-16wt％的低分子量增甜剂的冰冻甜食；同时还提供了一种制备冰冻甜食的方法。
Description
技术领域
本发明涉及冰冻甜食，尤其是具有某种特殊结构的冰冻甜食。
背景技术
冰冻甜食，例如冰糕和乳冰是被人们所熟知且受欢迎的产品。然而，为了维持消费者的购买兴趣，有必要不断提供新颖的冰冻甜食，比如具有新的特殊的结构、口味或者外形的冰冻甜食。传统的冰冻甜食具有硬的、冰一样的结构，而且能够理想地再生产出其他甜食的咀嚼结构，例如焦糖，口香糖，果冻及类似物。
WO 02/089596公开了与冰冻甜食相容的耐咀嚼的糖果类似物。该申请描述了含有糖果类似物和冰冻甜食的混合冷冻产品。然而，冰冻甜食本身并不是耐咀嚼的。因此，仍然有对具有耐咀嚼结构的冰冻甜食的需要。
发明内容
目前，我们已经发现具有耐咀嚼结构的冰冻甜食可以通过采用把低葡糖当量(DE)的葡萄糖糖浆和低分子量增甜剂相结合的方法被制备。因此，一方面，本发明提供了一种冰冻甜食，其包含11-30％(以甜食的重量计)葡糖当量(DE)低于20的葡萄糖糖浆固体，以及3-16wt％的低分子量增甜剂。
优选地，冰冻甜食包含12-25％葡糖当量低于20的葡萄糖糖浆，更优选地，15-25％的葡萄糖糖浆。
优选地，葡萄糖糖浆具有低于15的DE值，更优选地，低于10。
优选地，葡萄糖糖浆至少是3的DE值，更优选地，至少是5。
优选地，冰冻甜食中包含低于12wt％的低分子量增甜剂，更优选地，低于8％。同时，优选地，冰冻甜食中包含至少5％的低分子量增甜剂，更优选地，至少7wt％。
优选地，冰冻甜食具有低于50％的膨胀率。在优选的具体实施方案中冰冻甜食是不充气的。
优选地，冰冻甜食是一种冰糕，水果冰，乳冰或者低脂冰淇淋。
具体实施方式
除非另有定义，这里使用的所有技术和科技术语具有与本领域(如在冷冻糖果制造业)普通技术人员的常规理解相同的含义。用于冷冻糖果制造业中的各种术语和技术的定义和说明可以在Ice Cream，第六版，Robert T Marshall，H.Douglas Goff and Richard W.Hartel(2003)，Kluwer Academic/Plenum Publishers中找到。所有百分数，除非另有说明，都指的是重量百分比，除了关于膨胀率引用的百分比。
冰冻甜食是以冰冻状态(即在食物的温度低于0℃的条件下，优选地，在食物中含有大量冰的条件下)用于消费的甜味配制食品。冰冻甜食包括冰糕，水果冰和乳冰。在-18℃的温度时，冰冻甜食中的大部分，但并非全部的水会冻结。冰糕实质上是无脂的和/或无蛋白质的。实质上是无脂的和无蛋白质的就是说脂肪含量少于0.5wt％和蛋白质含量少于0.5wt％。水果冰是含有至少10％的水果(即水果可食用部分或者如果汁，提取物，浓缩或脱水产品等的同等物)的冰糕。水果，果肉，果汁或者任何其他的配制品可以-通过任何合适的工艺过程以新鲜的或者防腐的形式使用。乳冰和低脂冰淇淋另外含有1-3wt％的脂肪(通常是乳脂)和约6-15％的非脂肪乳固体。
术语葡萄糖糖浆(有时被称作玉米糖浆)指的是基本上由单糖，双糖和多糖构成的淀粉水解物。它们可以是干燥的或者含水的。本发明的冰冻甜食包含11-3wt％，优选12-25wt％，更优选15-25wt％的葡萄糖糖浆固体。葡萄糖糖浆可以由任何来源的淀粉制成，例如，玉米，小麦，大米和马铃薯。由于葡萄糖糖浆是复杂的多成分糖类混合物，因此它们通常根据它们的葡糖当量(DE)来分类。DE指的是糖的数均分子量<M>n，可以用下面的公式来计算(Journal ofFood Engineering，33(1997)221-226)：
<M>n＝18016/DE
具有大约20或低于20的DE值的淀粉水解物通常被认为是麦芽糖糊精。由于它们的低DE值，因此仅包含少量的单糖和二糖。
术语低分子量增甜剂指的是单糖和二糖(如：右旋糖，果糖，蔗糖和乳糖)，多元醇(如：丙三醇)和糖醇。糖醇是氢化糖，包括赤藓糖醇、阿糖醇，木糖醇，山梨糖醇，甘露(糖)醇，拉克替醇(lactitol)，麦芽糖醇，氢化淀粉水解物(HSH)--也被熟知为如聚糖醇类，异麦芽酮糖醇(isomalt)，和帕拉金糖醇(Palatinitol)。冰冻甜食的低分子量增甜剂总量就是存在于糖果中的糖和糖醇的总和，包括来自于葡萄糖糖浆(右旋糖和麦芽糖)，水果(果糖)和乳固体(乳糖)中的糖。低分子量增甜剂占本发明的冰冻甜食的低于16wt％，优选地低于12％，更优选地低于8％。低分子量增甜剂的优选占冰冻甜食中高于3wt％，更优选地高于5％，最优选地高于7％。
我们已经发现低DE葡萄糖糖浆和特定量的低分子量增甜剂的组合会产生具有耐咀嚼结构的冰冻甜食。葡萄糖糖浆的DE值越高，它含有的低分子量糖(右旋糖和麦芽糖)的量就越大。因此，当使用具有处于上限的DE值(如DE＝15-20)的葡萄糖糖浆时，应使用更少量的低分子量增甜剂，反之亦然。
冰冻甜食还可以含有稳定剂。可用的稳定剂包括蛋白质，如凝胶；植物挤出物，如阿拉伯树胶，印度胶，刺梧桐树胶，黄蓍胶；种子胶如刺槐豆胶，瓜尔豆胶，psyyllium种子胶，柑橘种子胶或罗梦子树种子胶；海草提取物如琼脂，藻酸盐，角叉(菜)胶或红藻胶；果胶如，低甲氧基或高甲氧基类型果胶；纤维素衍生物如羧甲基纤维素钠，微晶纤维素，甲基纤维素和甲乙基纤维素或羟丙基和羟丙基甲基纤维素；和微生物胶如葡聚糖，黄原胶或β-1，3葡聚糖。优选地，稳定剂选自刺槐豆胶，卡帕角叉胶，瓜尔豆胶或其混合物。优选地，按冰冻甜食重量计算，稳定剂的用量为0.05-1％。
本发明的冰冻甜食还可以包含其他的成分，如着色剂和食用香料。
上述冰冻甜食可以是充气的或不充气的。优选地是不充气的。不充气的冰冻甜食是不用经过例如搅打以增加气体含量这样的特意的步骤处理的。虽然如此，在不充气冰冻甜食的制备阶段，将认识到少量的像空气这样的气体可以被引入到产品中。冰冻甜食优选地具有低于30％的膨胀率，更优选地低于20％，最优选地低于10％。膨胀率由下面的公式定义：
在此公式中，“混和物”指充气之前(或融化的冰冻甜食的脱气之后)的
未充气的混和物。膨胀率在大气压下计算。
冰冻甜食可以用任何合适的方法生产。然而，本发明的另一个方面，提供一种制作这种冰冻甜食的方法，包含以下步骤：
1、制备各组分混合物，然后；
2、巴氏灭菌且任选地均质混合物，然后；
3、冷冻且任选地对混合物充气以制备冰冻甜食。
冷冻可以在剪切状态(如，在刮膜式换热器中)或者是静止状态下进行。采用静止(或静态)冷冻，就是指在没有强加的剪切场下，混合物在低于其凝固点的温度下被冷却的过程，如此，通过冰晶形成，部分或者完全的凝固发生。因此液体在冷冻过程中不用通过故意地翻腾，混和或晃动就能结冰。静止过程的例子包括(但并不仅限于此)把一个装有混合物的容器放置在冷的环境下，和把一个装有混和物的模具浸入冷的冷冻剂浴中。因为过程简单，因此优选的冷冻是静止冷冻过程。
本发明将通过参考以下实施例来被进一步描述，这些实施例仅用于说明且是非限制性的。
实施例
实施例1到6是符合本发明的冰糕配方。对比实施例A是标准冰糕配方，它不含低DE值的葡萄糖糖浆。表格1显示了它们的配方，也显示了存在于葡萄糖糖浆中的低分子量增味剂的量和存在于冰冻甜食中的低分子量增甜剂的所得总量(即包含来自于葡萄糖糖浆的那些)
表1
18DE葡萄糖糖浆是C*DryMD 01915麦芽糖糊精，它由(以干基计)1％的右旋糖(dextrose)，6％的麦芽糖，9％的麦芽三糖和84％的聚合度(DP)为4和高于4的糖类组成，由Cerestar提供。9DE葡萄糖糖浆是C*Dry MD 01958麦芽糖糊精，由(以干基计)1％的右旋糖，2％的麦芽糖，2％的麦芽三糖和95％的聚合度(DP)为4和高于4的糖类组成，由Cerestar提供。6DE葡萄糖糖浆由(以干基计)0.5％的右旋糖，1％的麦芽糖，1.5％的麦芽三糖和97％的聚合度(DP)为4和高于4的糖类组成。
以木棍上的冰棒形式(大约为100ml)的冰糕产品是按照以下步骤制备的。首先把除了柠檬酸和食用香料的干燥的成分与水混和在一起，并且加热到83℃以便它们的溶解并巴氏杀菌。接着，混合物在冷却室里被冷却，加入柠檬酸和食用香料。接下来，混合物被倒入浸在-40℃的盐水浴中的模具中以静止地冷冻该混合物。当混合物部分冷冻的时候，木棍将会被插入。在产品被冷冻好后，在感官评定前，它们从模具中被移出然后在-18℃下储存。
盲产品测试通过由12名评估人员组成的研究小组去评价实施例1到6中的冰糕产品的感观特性来进行，尤其是评价咀嚼性。这些评估人员吃下每个产品的1/4。测试设计平衡了样品的发放顺序，且每个产品会被每个评估人员评价3次。评估人员通过用门牙咬掉样品末端且咀嚼3次来评价其咀嚼性。样品被按照从0到10的分数打分。(0表示无咀嚼性，10表示咀嚼性很高)。
表2显示了感观分析的结果。从中可以看出，实施例1到6的咀嚼性分数从大约3到大于7不等，比对比实施例A的标准冰糕的分数大约1高出很多。
表2
| 实施例 | 对比A | 1 | 2 | 3 | 4 | 5 | 6 |
| 咀嚼性 | 1.04 | 3.04 | 4.97 | 6.47 | 3.01 | 6.27 | 7.25 |
对比实施例B在-18℃时很难被咬动。当逐渐升温时它会变软，但是产品会变脆，当咬的时候会碎成小的且相对硬的厚块。该结构无咀嚼性。
实施例7是一块含有大冰块的冰糕。根据表3中的配方可以制成一种浓缩混合物。混合物会在标准的冰淇淋冷冻器中被部分冷冻。接着，冰粒(一般大小为几毫米)和部分冷冻的混合物按照25％冰粒和75％混合物的比例被结合在一起。然后此混合物被硬化。表3同样显示了此成品的配方。
当食用的时候，这种冰糕具有咀嚼结构，同时因为冰粒的存在还会使其具有一种令人愉悦的清新感觉。
表3
| 成分(wt％) | 浓缩混合物 | 成品 |
| 蔗糖 | 14.7 | 11.0 |
| 18DE葡萄糖糖浆 | 14.7 | 11.0 |
| 刺槐豆胶 | 0.27 | 0.20 |
| 柠檬酸 | 0.33 | 0.25 |
| 食用香料 | 0.13 | 0.10 |
| 水 | 69.9 | 77.5 |
| 来自葡萄糖糖浆的低分子量增甜剂 | 0.4 | |
| 低分子量增甜剂总量 | 11.4 |
实施例8是根据表4中的配方制成的一种低脂冰淇淋。冰淇淋是用传统的工序制作而成的(即混和成分，老化，巴氏杀菌，均质化，在冰淇淋冷冻器中冷冻充气，硬化)。
| 成分(wt％) | |
| 脱脂奶粉 | 13 |
| 果糖 | 8.5 |
| 18DE葡萄糖糖浆 | 12 |
| LBG | 0.16 |
| 瓜尔豆胶 | 0.06 |
| 角叉菜胶L100 | 0.02 |
| 乳脂 | 1.0 |
| 乳化剂HP60 | 0.2 |
| 水 | 添加到100 |
| 来自葡萄糖糖浆的低分子量增甜剂 | 0.6 |
| 来自SMP的低分子量增甜剂 | 6.5 |
| 低分子量增甜剂总量 | 15.6 |
当食用的时候，这种冰淇淋具有一种不同于传统低脂冰淇淋(无咀嚼性)的咀嚼结构。
在上述各部分中所提到的本发明的各种特征和具体实施方案，视情况而定，也适用于其他部分，作必要修正。
因此，某部分指定的特点可以和其他部分指定的特点相结合，这要视情况而定。
Claims (14)
1.一种冰冻甜食，包含以甜食重量计，11-30％的葡糖当量(DE)低于20的葡萄糖糖浆固体，和3-16wt％的低分子量增甜剂。
2.根据权利要求1所述的冰冻甜食，包含12-25％的DE低于20的葡萄糖糖浆固体。
3.根据权利要求1或2所述的冰冻甜食，其中葡萄糖糖浆具有低于15的DE值。
4.根据权利要求3所述的冰冻甜食，其中葡萄糖糖浆具有低于10的DE值。
5.根据权利要求1或2所述的冰冻甜食，其中葡萄糖糖浆具有至少是3的DE值。
6.根据权利要求5所述的冰冻甜食，其中葡萄糖糖浆具有至少是5的DE值。
7.根据权利要求3所述的冰冻甜食，其中葡萄糖糖浆具有至少是3的DE值。
8.根据权利要求4所述的冰冻甜食，其中葡萄糖糖浆具有至少是3的DE值。
9.根据权利要求1或2所述的冰冻甜食，包含低于12％的低分子量增甜剂。
10.根据权利要求1或2所述的冰冻甜食，包含至少5％的低分子量增甜剂。
11.根据权利要求1或2所述的冰冻甜食，其具有低于50％的膨胀率。
12.根据权利要求1或2所述的冰冻甜食，其是冰糕或者水果冰。
13.根据权利要求1或2所述的冰冻甜食，其是乳冰或者低脂冰淇淋。
14.一种制备冰冻甜食的方法，包括如下步骤：
a)制备包含以甜食重量计11-30％的葡糖当量低于20的葡萄糖糖浆固体，和3-16wt％的低分子量增甜剂的混合物；
b)巴氏灭菌且任选地均质该混合物；然后
c)冷冻且任选地对该混合物充气。
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