CN101394756A - 具有改善的味觉印象的食品和饮品 - Google Patents
具有改善的味觉印象的食品和饮品 Download PDFInfo
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- CN101394756A CN101394756A CNA200780006161XA CN200780006161A CN101394756A CN 101394756 A CN101394756 A CN 101394756A CN A200780006161X A CNA200780006161X A CN A200780006161XA CN 200780006161 A CN200780006161 A CN 200780006161A CN 101394756 A CN101394756 A CN 101394756A
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- protein
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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种食品产品，其包含：柠檬酸苹果酸钙，其量提供占产品重量至少约0.18％的可溶性钙水平和占产品重量至少约0.7％的总酸水平；维生素D，其量为RDA的至少约10％；一或多种微量矿物质，其量为提供的每种微量矿物质RDA的至少约10％；和稳定的缓冲蛋白质组分，其量占产品重量的至少约0.1％。本发明还提供了使用稳定的酸化缓冲蛋白质组分制备这种钙和微量矿物质强化产品的方法。
Description
相关申请的交叉引用
本申请参考并要求以下共同未决美国临时专利申请的优先权：2006年2月21日提交的美国临时专利申请，申请号为60/775,368，发明名称为“Composition and Method for Preparing Food and Beverage Products withImproved Taste Impression Containing Protein and Fruit Juices NutritionallySupplemented with Calcium and Trace Minerals”。上述申请的全部公开和内容并入本发明作为参考。
背景技术
技术领域
本发明一般涉及用高度可溶性钙、维生素D和微量矿物质强化的具有改善的味感印象的食品，其包含柠檬酸苹果酸钙、维生素D和稳定的蛋白质缓冲组分。本发明进一步涉及通过使用稳定的酸化缓冲蛋白质组分制备这种食品产品的方法。
相关技术
由于钙盐在溶液中的溶解度差，所以饮料的钙强化可能是困难的。这种差的溶解度不仅可能在这些强化产品中导致沉淀，还可能会产生白垩味和不期望的余味问题。例如，高度可溶性钙源，如柠檬酸苹果酸钙(CCM)是已知的应用于果汁饮料的高度可溶性钙，比其它有益于骨健康的钙强化源更具生物可利用性。参见，例如1988年2月2日授权的US 4,722,847(Heckert)，和1988年4月12日授权的US 4,737,375(Nakel等)。
但要达到显著的钙强化水平(例如，按钙重量计高于约0.12％)，可能需要提高总酸度以维持钙溶解度，并防止不可溶性钙盐的沉淀。这种较高的酸度，在提高溶解度和稳定性的同时，可能还会对产品的适口性和味觉品质有损害，例如带来不能接受的酸味和令人不快的余味。因此，对允许以高度可溶性钙以及维生素D和其它微量矿物质显著强化的更高酸度的食品(例如，饮料)产品仍然有需求，所述产品具有改善的味感印象以及改善的总体味觉接受度。
发明概述
本发明第一个大的方面是提供一种食品产品，其包含：
柠檬酸苹果酸钙，其量提供占产品重量至少约0.18％的可溶性钙水平和占产品重量至少约0.7％的总酸水平；
维生素D，其量为RDA的至少约10％；
一或多种微量矿物质，其量为提供的每种微量矿物质RDA的至少约10％；和
稳定的缓冲蛋白质组分。
本发明第二个大的方面是提供一种方法，该方法包括以下步骤：
(a)提供稳定的酸化缓冲蛋白质组分；和
(b)将稳定的酸化缓冲蛋白质组分与包含柠檬酸苹果酸钙、维生素D以及一或多种微量矿物质的其余食品产品组分混合形成钙、维生素D和微量矿物质强化的食品产品，其中柠檬酸苹果酸钙的量提供占所述食品产品重量至少约0.18％的可溶性钙水平和占所述食品产品重量至少约0.7％的总酸水平，其中维生素D的量为RDA的至少约10％，且其中一或多种微量矿物质的量为提供的每种微量矿物质RDA的至少约10％。
发明详述
在描述本发明之前，先定义一些术语是有益的。应当意识到以下定义的使用贯穿于本申请。
定义
术语的定义与该术语通常使用的意义不同时，除非特别指明，申请人希望使用下面提供的定义。
对于本发明的目的而言，术语“食品添加剂”指通常意义上的“食品添加剂”，包括被美国食品与药品管理局划分为“食品添加剂”的任何产品。食品添加剂可包括无热量甜味剂、着色剂、填充剂(如聚葡萄糖)、脂肪替代品(如Olestra)等。
对于本发明的目的而言，术语“食品”、“食品组分”或“食品产品”指这些术语通常具有的意义，包括被美国食品与药品管理局划分为“食品”的任何产品，包括减肥产品、膳食替代产品、补充品(如液态补充品)等。食品产品可包括任何可直接饮用或摄取或者可进一步与其它组分混合、再加工等以形成可饮用或摄取的产品的产品。例如，食品产品可与液体混合形成饮料，添加面粉经焙烤形成焙烤食品等。本发明的食品产品可以是各种各样的形式，例如液体、冻结或半冻结液体、营养补充剂、营养棒、营养饮料、糖果棒、粉末(如饮料粉等)、焙烤食物(如甜点、蛋糕等)、布丁、沙司、肉汁、汤、肉汤、清汤、蛋糕糖霜、冰淇淋、酸乳酪、奶油蛋羹、凝胶状点心、苹果沙司、白干酪、谷物、面包、干酪、涂抹干酪、巧克力(如牛奶巧克力)、液态饮料(如果汁(如苹果汁、橙汁、葡萄汁、柚子汁、酸果蔓汁等)、蔬菜汁(如番茄汁、胡萝卜汁等)、水果和/或蔬菜汁的混合物、咖啡、茶、奶、奶昔、热巧克力、Espressos、Cappuccinos、Lattés等)。
对于本发明的目的而言，术语“份(serving)”指食品产品(例如营养饮料、营养组合物、减肥产品、膳食替代品等)的适当份量(serving size)，其由美国食品与药品管理局(FDA)和营养标识和教育法(NLEA)建立，公布于C.F.R第21款第101条，或可相应于C.F.R第21款第101条的FDA管理法规的任何随后的版本。本发明还采用了NLEA对份量的定义：食品一次通常食用量。当本发明的食品产品包含营养饮料或液态膳食替代品时，典型的份量可以为从约230mL到约530mL。食品产品的单份可以包装在例如本领域中公知的各种类型的“单份”包装/容器中。
对于本发明的目的而言，术语“固体基质”和“干基质”可互换，指在不存在任何液体(如，水)的情况下，各固体物质(如柠檬酸苹果酸钙、维生素D、微量矿物质、蛋白质等)中的每一种的重量百分比。
对于本发明的目的而言，术语“容器”和“包装”可互换使用，指含有本发明的食品产品的包装或容器。用作食品产品的容器的具体类型的包装或容器，可以是单份量的或任何其它量的，取决于如下因素，例如该食品产品是液态的、固态的还是粉末状的等，该食品产品是否包括易腐坏的组分、需要冷藏的组分等。
对于本发明的目的而言，术语“液态食品”或“液态食品产品”指任何在室温呈液态的食品。液态食品可以是溶液、胶体悬浮液、触变混合物等形式，例如，水性食品(即，那些包含水作为悬浮剂、增溶剂、载体等的食品，其可具有或不具有其它的悬浮剂、增溶剂、载体等(例如乙醇等))。液态食品的例子可包括：瓶装水、碳酸饮料(如，苏打水)、果汁、蔬菜汁、咖啡、茶、奶、奶昔(shakes)、冰淇淋、布丁、饼馅等。
对于本发明的目的而言，术语“可食用的”指可摄食并且人可安全食用的任何物质、组分、添加剂等。
对于本发明的目的而言，术语“即食”(R-T-E)或“即饮”(R-T-D)分别指基本上已准备好可为人所消费，只需最小程度的或不需额外的加工(如烹制、加热等)的食品产品或饮品。
对于本发明的目的而言，术语“可食用的酸”指任何可食用的酸。适合的可食用的酸可包括柠檬酸、苹果酸、富马酸、马来酸、酒石酸、琥珀酸、丙二酸、戊二酸、己二酸、天冬氨酸、戊烯二酸、谷氨酸、磷酸等。
对于本发明的目的而言，术语“酸化剂”指用于食品和/或饮料中为食品或饮品带来酸涩味、酸味等，使产品保持较低pH值，在产品中起防腐剂的作用等的可一或多种食用酸。
对于本发明的目的而言，术语“可溶性钙”指可溶解于水或其它水性环境(如，果汁)中，并可在肠道中提供生物可利用的钙的任何来源的钙。可溶性钙源的来源可以是任何水溶性的有机或无机盐，或有机盐或无机盐的混合物。可溶性钙的来源可包括氢氧化钙、氯化钙、柠檬酸钙、苹果酸钙、柠檬酸苹果酸钙、碳酸钙、磷酸钙(如磷酸二氢钙、磷酸氢钙、磷酸三钙等)、乳酸钙、苯甲酸钙、抗坏血酸钙、山梨酸钙、乳酸-葡萄糖酸钙、丙酸钙、醋酸钙、酪蛋白钙、环己基氨基磺酸钙、泛酸钙、硬脂酸钙、硬脂酰乳酸酯钙、酒石酸钙等、或其混合物。
对本发明的目的而言，术语“柠檬酸苹果酸钙”指钙与柠檬酸和苹果酸阴离子至少亚稳定复合物。除了增加钙的溶解外，柠檬酸苹果酸钙的另一好处是该复合物不干扰，或至少不显著干扰包括微量矿物质在内的其它矿物质的生物可利用性或吸收。
对于本发明的目的而言，术语“生物可利用的”指肠道可吸收的钙源。
对于本发明的目的而言，术语“高剪切混合条件”指这样的混合条件，例如，叶轮速度和罐翻转(由批量和溶液粘度确定)结合的条件下，不需均质化加工步骤即可形成具有小于约0.8微米(如，从约0.2微米至约0.6微米)的中等粒度的稳定颗粒。高速剪切混合条件可通过使用大量市售混合系统创建，例如，Likwifier、Liquiverter等。这些混合条件的实例为，但不限于，用于在1.25升的容器中处理650ml批量、以至少约1000ft/min的叶轮速度操控的斜叶浆(900rpm，2.54英寸的叶轮)。也可以使用具有至少约45000/秒的剪切率的其它高剪切混合器、混合器叶片结构、高剪切转子-定子装置等。
对于本发明的目的而言，术语“维生素D”指化合物、组合物等，可包括维生素D3、维生素D2、25(OH)D3、25(OH)D2、1α，25(OH)2D3、1α，25(OH)2D2等、及其混合物。
对于本发明的目的而言，术语“微量矿物质”指对骨生长和与年龄有关的骨健康有重要作用的那些矿物质。这些微量矿物质可包括铁、锌、镁、锰、铜、任选的钾等、及其混合物。
对于本发明的目的而言，术语“RDA”指各种维生素和矿物质(包括钙、维生素D和其它微量矿物质)的推荐膳食供给量。这些推荐膳食供给量(RDA)是由国家科学院(National Academy of Sciences)建立的一组估计的营养供给量，其定期更新以反映当前的科学知识。
对于本发明的目的而言，术语“蛋白质”指乳蛋白(如，牛乳蛋白、其它哺乳动物乳蛋白等)、植物蛋白(如，大豆蛋白、谷物蛋白、大米乳蛋白、其它植物蛋白等)、或这些蛋白质的任意组合。
对于本发明的目的而言，术语“大豆蛋白”指可从大豆获取的任何蛋白质，无论该蛋白质实际上是否获取自大豆。术语“大豆蛋白”还指从大豆获取的两种以上的大豆蛋白的混合物。例如，“大豆蛋白”可以是多种大豆蛋白的混合物。
对于本发明的目的而言，术语“牛乳蛋白”指全部的乳酪蛋白、乳清蛋白、蛋白质片段、酪蛋白水解物、乳清蛋白片段等、及其混合物。
对于本发明的目的而言，术语“高酸环境”指pH为约4.2或更低。例如，这种高酸环境可包含占产品重量至少约0.7％(如，占产品重量约0.7％至约2.6％)的总酸。
对于本发明的目的而言，术语“缓冲蛋白质组分”指在高酸环境下为食品产品提供缓冲的蛋白质组分。
对于本发明的目的而言，术语“稳定的缓冲蛋白质组分”指由于例如胶体稳定剂的加入而被稳定以抵抗与钙的相互作用和酸环境导致的变性的缓冲蛋白质组分。
对于本发明的目的而言，术语“稳定的酸化蛋白预混物”指在加入或掺入食品产品前己被酸化和稳定的缓冲蛋白质组分。
对于本发明的目的而言，术语“胶质稳定剂”指在蛋白质周围产生保护性屏障的胶质，从而使当蛋白质暴露给低于蛋白质等电点的酸时不发生凝固。该胶质稳定剂屏障还可避免可形成凝胶的阳离子交联。适合的食品级胶质稳定剂包括果胶(如，甲氧基化程度高于约50％的高甲氧基果胶，其中的羧基单元是甲酯)、阿拉伯树胶、纤维素胶(如羧甲基纤维素(CMC)、甲基纤维素、羟乙基纤维素、羟丙基纤维素、微晶纤维素等)、改性食品淀粉、瓜尔胶、黄原胶、刺槐豆胶、吉兰糖胶、阿拉伯树胶红藻胶(gum arabicfurcellaran)、藻酸盐、角叉菜胶如ι、κ、λ角叉菜胶、各种类琼脂胶和胶质组分等、或其组合(例如果胶和CMC(羧甲基纤维素)的组合，已发现该组合作为胶质稳定剂协同地发挥作用或提供至少比各组分单独使用更好的稳定性)。
对于本发明的目的而言，术语“果汁产品”既是指果汁饮料，也指包含至少约5％原浆的果汁浓缩物。
对于本发明的目的而言，术语“基于果汁的饮料”指原浆(single-strength)、即食、可饮用形式的果汁产品。对于本发明的目的而言，术语“原浆”和“即食”可交换使用。果汁饮料可以是“部分原浆(partialstrength)”型，其可包含至多占饮料重量约40％的果汁，例如，从约5％至约20％的果汁(如，从约5％至约10％的果汁)；或者可以是“全浆(full-strength)”型，其可包含高于约40％的果汁，例如至少95％的果汁。果汁饮料还可包括称作果茶的延伸果汁产品，其可包含从约50％至90％的果汁，如从约50％至约70％的果汁。
对于本发明的目的而言，术语“果汁浓缩物”指这样的果汁产品，即当用适量的水稀释时可形成可饮用的基于果汁的饮料。当用3至5倍重量的水进行稀释时，可将果汁浓缩物配制成可饮用的饮料。
对于本发明的目的而言，术语“浓缩果汁”指去除部分水的果汁。
对于本发明的目的而言，术语“果汁材料”指果汁加上其它果汁材料，例如，果汁香料和挥发性香料、果皮油、果肉或果渣等。
对于本发明的目的而言，术语“果汁”指柑桔汁、非柑桔汁(如苹果汁、葡萄汁、梨汁、樱桃汁、浆果汁、菠萝汁、桃汁、杏汁、酸梅汁、西梅汁等)、以及这些汁的混合物。
对于本发明的目的而言，术语“柑桔汁”指选自橙汁、柠檬汁、酸橙汁、柚子汁、红橘汁等及它们的混合物中的果汁。
发明描述
本发明涉及营养补充食品和饮品，包括但不限于，可用匙吃的布丁、明胶、经处理的水果制品和乳制品、膳食替代饮料、液态补给品、冷冻处理物(frozen treats)等，它们的pH值可在从约2.5至约4.2的范围，且以占产品重量至少约0.18％(如，占产品重量约0.18％至约0.42％)的可溶性钙，RDA的至少约10％(如，RDA的约10％至100％)的维生素D和RDA的至少约10％(如，RDA的约10％至约50％)的一或多种微量矿物质的显著水平进行强化，所述微量矿物质可包括铁、锌、钾、镁、锰和铜，对骨生长和与年龄有关的骨健康重要的营养成分，其还含有稳定的缓冲蛋白质组分。除了显著水平的钙、维生素D和微量矿物质外，还可存在其它任选的组分，如果汁基质产品(如果汁)、其它有益的维生素(如A、E、C等)以及其它营养强化剂如膳食纤维等。例如，不同的膳食纤维源可包括在本发明的产品中。这些膳食纤维源可以是可溶型和不可溶型的，且可从燕麦纤维、大豆纤维、瓜尔胶、果胶、大豆多糖、阿拉伯树胶、水解纤维、纤维素、半纤维素、亲水性胶体、甲基纤维素、羧甲基纤维素、果寡糖等这些材料中获得。
高度溶解的亚稳定柠檬酸苹果酸钙复合物的实例可通过将如碳酸钙、氧化钙、氢氧化钙等分别添加至包括柠檬酸和苹果酸的酸的水溶液中制备，柠檬酸、苹果酸与钙的摩尔比范围为例如从2：3：6至约2：3.5：5(如约2：3：5)。可溶性钙的水平为终产品重量的至少约0.18％，可以为按重量计约0.18％至约0.42％的范围(如按重量计约0.19％至约0.38％)。总酸的水平取决于产品组成，包括例如果汁的浓度、可溶性钙的期望水平等，但是总酸的水平可为按重量计至少约0.7％的量，并在按重量计约0.7％至约2.6％的范围内(如按重量计0.7％至约2％)。尽管其它的可食用酸(如磷酸、富马酸等)也可以被包含于果汁中，酸组分可包含或基本上由柠檬酸和苹果酸的混合物组成。柠檬酸与苹果酸的重量比约为2：1至约1：3(如从约5：4至约1：3)。当可溶性柠檬酸苹果酸钙复合物制备好后，可将该混合物添加至例如果汁和其它配制组分(如甜味剂、香料等)中进一步稳定柠檬酸苹果酸钙复合物，以保持适当的酸度等。
在这种高酸的环境下，提供如此显著水平的可溶性钙以及相对高强化水平的维生素D和其它微量矿物质，而不对口味产生有害影响(如白垩、“辛辣/刺激性(biting/burning)”酸味等)是不容易实现的。例如，钙和这些微量矿物质可能会给食品产品(如饮料)的味道带来明显的且负面的影响。尽管除了溶解钙和微量矿物质之外，这些高酸水平的有益作用之一就是可有助于克服一些负面味道，然而为了平衡这一高酸水平对味道的影响，仍然需要可溶性钙和其它微量矿物质。因而，为了将由如此高的酸水平带来的对味道的影响最小化，可使用稳定的缓冲蛋白质组分改善由溶解显著水平的钙和这些微量矿物质所需的高酸度水平带来的负面味道。事实上，缓冲蛋白质组分可以随着时间的进行平衡由高酸水平、可溶性钙和微量矿物质带来的不好味道，而不会产生任何使蛋白质凝聚和沉淀的负面作用或者将其最小化。稳定的缓冲蛋白质组分可包含超过食品或饮品总重量的约0.1％(如占产品重量的约0.1％至约5％(如占产品重量的约0.1％至约2％))，但是产品中蛋白质的总量取决于所涉及的特定食品(如饮料)。
即便如此，稳定的缓冲蛋白质组分在具有高钙浓度的这种高酸环境下面临额外的挑战，因为随着时间的进行，暴露于这种酸性环境和高钙水平中的蛋白质会发生变性、凝结和沉淀。这些蛋白质还可以进一步和果汁香气反应，并水解成可导致令人不快的苦味的短链肽或氨基酸。为了解决变性、反应等这些问题，缓冲蛋白质组分可在加入食品产品前预酸化，并用胶质稳定剂进行稳定，从而稳定和“保护”存在高水平钙的这种高酸环境中的缓冲蛋白质组分。对缓冲蛋白质组分的这种预酸化和稳定可通过例如形成具有约3.0至约4.0(如，从约3.0至约3.8)范围的pH值稳定的预酸化的蛋白质预混物的方式实现。该稳定的蛋白质预混物可通过如下方式制备，例如，在例如低于约60℉(16℃)的混合温度的高剪切混合条件下，酸化胶质稳定剂溶液(如果胶、高甲氧基果胶和CMC的组合等)和蛋白质(如牛乳蛋白、大豆蛋白等)或蛋白质的组合，形成具有小于约0.8微米(如，从约0.2微米至约0.6微米)的中等粒径的蛋白质和稳定剂颗粒。胶质稳定剂的用量可根据使用的胶质稳定剂的类型、涉及的蛋白缓冲组分等而不同，且可占终产品重量的至少约0.1％。例如，终产品可包括占终产品重量的约0.1％至约1％的胶质稳定剂(如高甲氧基果胶、羧甲基纤维素等)。可使用酸化剂(例如柠檬酸)酸化该溶液。在具有与可溶性钙和任何存在的果汁相近或大致匹配的pH值的稳定并酸化的蛋白质预混物制备好后，该蛋白质预混物可与其它配制组分通过加入、混合等方式制成终产品。终产品通常不需要蛋白质稳定化产品通常所需要的进一步均质化，因而能立即用于常规热处理、封装等。
本发明中补充和强化钙、维生素D和其它微量矿物质的产品的实施方式可以是pH值约3.5至约4.0的基于果汁的饮料，并包含占产品重量约0.1％至约5％的稳定的缓冲蛋白质组分。本发明的实施方式还可用于制备其它补充、强化钙、维生素D和微量矿物质的果汁基质食品产品。
高酸的钙强化饮料的一个实施方式可含按产品重量计约0.189％的可溶性钙和包含按产品重量计约5％至约10％脱脂乳的蛋白质源。该饮料具有高度的口味接受度。在较高的钙强化水平下，需要增加总酸度以保持钙的溶解度和适口性。然而，这种较高的酸度可能导致不可接受的酸味和令人不快的余味。因而，加入蛋白质缓冲组分来改善这种较高的酸度水平，并因此在不使蛋白质随时间产生凝聚和沉淀的情况下提高产品总体的口味接受度。例如可利用乳蛋白和/或大豆蛋白的缓冲能力减少或消除例如以高含量可溶性钙强化的饮料所需的高酸环境带来的强烈余酸味。因此，酸性可溶性柠檬酸苹果酸钙复合物与稳定的缓冲蛋白质组分的组合可提供兼有稳定且美妙的口味和适口性的富含高钙的饮品。
本发明的饮料可通过配制足够量的可溶性钙(如，达约0.42％重量的可溶性钙)，而不产生酸味或令人不快的余味实施。将蛋白质缓冲组分以例如约1gm/8fl.oz的量加入含有达产品重量约0.42％的可溶性钙的配制品中，与不添加这种蛋白质缓冲组分的配制品相比可减轻强烈的余酸味。这种方式以非常适口的形式提供可输送高可溶性和生物可利用性钙的饮品、浓缩物等。这种可溶性柠檬酸苹果酸钙与稳定的缓冲蛋白质组分的组合可用于多种食品产品形式中，包括但不限于液态补给品、膳食替代品、可匙用基质(spoonable matrices)、冷冻处理物等。
本发明的液态食品产品的实施方式可包括任何包含本发明所述的基本组分的产品形式，且对于口服施用而言是安全和有效的。液态食品产品可配制成仅包括本发明所述的基本组分，也可以用其它任选的组分修饰以制成大量不同的产品形式。本发明的液态食品产品可以配制成膳食产品形式，其在本发明中被限定为在产品形式中包含本发明的基本组分，即含有脂肪、蛋白质和碳水化合物，并也可含有其它维生素、矿物质等或其组合。
本发明的食品产品的实施方式还可包括粘稠状液态食品产品，包括食品调味品(如，涂抹酱(spreads)、调味料(sauces)、果酱、胶状物、咖啡奶精、调味番茄酱、芥末或甜味剂)、巧克力糖浆、焙烤或烹饪材料(如，脂肪代用品或油脂代用品、黄油代用品或人造黄油代用品)、饮料(如Expresso、奶昔、冰淇淋基饮品)、可流动干酪、奶油干酪、沾酱、填料、冷冻甜食(如，冰淇淋、软糖棒(fudge bars)、冷冻酸乳)、布丁、风味冷冻面团(如饼干、面包、巧克力小饼)、牛奶或大豆沙冰(soy-based smoothies)、酸乳或酸乳饮品、冷冻酸乳、大豆乳、汤等。
除钙、维生素D和微量矿物质外，本发明的食品产品的实施方式可期望含有其它的维生素和矿物质。本领域技术人员知晓已知为正常生理功能所需的这些其它的维生素和矿物质的最小需求量。本领域技术人员也将理解这些其它的维生素和矿物质组分的适当添加量需要用以弥补食品产品在加工和储存过程中产生的一些损失。另外，本领域技术人员知晓某些微量营养素(如铬、肉碱、牛磺酸、维生素E等)对糖尿病患者具有潜在的益处，且较高的饮食需求可以提供某些微量营养素，例如在糖尿病患者中有较高的转化的抗坏血酸，等等。
用作膳食替代品的食品产品的实施方式的维生素和矿物质体系的实例除维生素D外，可包含推荐的每日摄取量(RDI)的至少约10％的维生素A、B1、B2、B6、B12、C、E、K、β-胡萝卜素、生物素、叶酸、泛酸、烟酸、胆碱等；除钙和一或多种微量矿物质外，还可包含其它的矿物质，包括钠、磷、氯化物、碘、铬、钼、硒等；约50Kcal至约1000Kcal的单份条件必需营养素m-肌醇、肉碱、牛磺酸等。
也可将人造甜味剂加入食品产品中以提高制品的感官品质。适当的人造甜味剂的实例可包括糖精、阿斯巴甜、安赛蜜(acesulfame K)、三氯蔗糖(sucralose)等。本发明的食品产品的实施方式还可以包括调味品(flavoring)和/或颜色以为食品产品提供诱人的外观和口服可接受的味道。有用的调味品的实例典型地包括，例如，草莓、桃、奶油胡桃、巧克力、香蕉、树莓、橙、蓝莓和香草。
本发明的食品产品的实施方式还可包含除蛋白质缓冲组分所需蛋白质外的蛋白质。蛋白质源可含完整蛋白质、水解蛋白质、肽、氨基酸或其任意组合。可应用于食品产品中的蛋白质可包括适于人类消费的任何可食用蛋白质。可利用的适当的蛋白质的实例包括大豆蛋白、乳蛋白、谷类蛋白和其它植物蛋白(如来源于豌豆)及其混合物。市售蛋白质来源是可容易地获得且是已知的。
本发明的食品产品的实施方式还可包含脂肪。适当的脂肪或其来源可包括任何已知的或可安全用于口服营养品中的脂肪，其非限制性实例包括椰子油、分馏椰子油、大豆油、玉米油、花生油、低芥酸菜籽油(芥花油)、橄榄油、红花油、高油酸红花油、MCT油(中链甘油三酯)、向日葵油、高油酸向日葵油、芝麻油、棕榈油和棕榈仁油、棕榈油精(palm olein)、海洋油、棉籽油、亚麻子油、可可脂、及其组合。上面列出的众多市售脂肪来源是可容易获得的，且对本领域技术人员来说是已知的。
脂肪组分可包含于全部或部分的多不饱和脂肪酸，包括多不饱和脂肪酸酯或其它天然或合成来源，包括具有两个或更多个碳碳双键的短链(每条链小于约6个碳原子)、中链(每条链约6至18个碳原子)和长链(每条链具有至少约20个碳原子)脂肪酸，包括n-3(ω-3)和n-6(ω-6)多不饱和脂肪酸。适用于本发明的多不饱和脂肪酸的非限制性实例包括α-亚麻酸(ALA，C18：3n-3)、十八碳四烯酸(C18：4n-3)、二十碳五烯酸(EPA，C20：5n-3)、二十二碳五烯酸(C22：5n-3)、二十二碳六烯酸(DHA，C22：6n-3)、亚油酸(C18：2n-6)、γ-亚麻酸(GLA，C18：3n-6)，二十碳二烯酸(C20：2n-6)、花生四烯酸(ARA，C20：4n-6)、双高γ-亚麻酸(DGLA，C20：3n-6)、及其组合。
本发明的食品产品的实施方式还可以包含香料，其浓度取决于所选择的香料和其它组分，以及所期望的风味或强度。可将任何已知的香料或其它适用于食品产品的香料用于本发明，只要这些香料可与其它选择的原料、组分、添加剂等协调。
所述香料可以是天然的或是合成的，并能够提供单一或多种风味物质。用于食品产品的香料最典型的是许多组分结合以提供所期望的结合风味。
适当的香料的非限制性实例包括酶改性的香精(如，奶味香精)、发酵型香精(如，奶味香精)、反应型香精(如巧克力、焦糖)、天然提取物(如香草、咖啡、巧克力)、及其组合。适用于本发明的其它特殊香料的非限制性实例可包括奶油胡桃香精、橙、柠檬、酸橙、杏、葡萄柚、香橙、酸桔、苹果、葡萄、草莓、菠萝、香蕉、桃、甜瓜、杏、梅、樱桃、树莓、越桔、黄油、香草、茶、咖啡、可可豆或巧克力、薄荷、胡椒薄荷、留兰香、日本薄荷、阿魏、印度藏茴香、茴香、当归、小茴香、玉桂子、肉桂、春黄菊、芥末、小豆蔻、葛缕子、枯茗、丁香、胡椒、芫荽、黄樟、欧洲薄荷、花椒(Zanthoxyli Fructus)、紫苏、杜松子、姜、八角茴香、山葵、百里香、龙嵩、莳萝、辣椒、肉豆蔻、罗勒、马郁兰、迷迭香、月桂叶、日本辣根、牛肉、猪肉、鸡肉、鱼肉、甲壳类、干熏鱼产品(dried and smoked fish)、海藻、葡萄酒、威士忌、白兰地、郎姆酒、杜松子酒、利口酒、植物香精、洋葱、大蒜、甘蓝、胡萝卜、芹菜、蘑菇、西红柿、及其组合。
本发明的食品产品的实施方式可进一步包含其它任选的可修饰食品产品的物理、化学、感官或加工特性的成分、原料、组分、添加剂等。许多己知的或适用于其它食品产品中的这种任选的成分、原料、组分、添加剂等也可用于本发明的食品产品中，只要这种任选的成分、原料、组分、添加剂等对人类消费而言食用是安全的，并与该食品产品中存在的基本的或其它成分、原料、组分、添加剂等相协调。其它任选的组分的非限制性实例包括防腐剂、抗氧化剂、药用活性成分、着色剂、额外的香料等。
本发明的食品产品的实施方式可进一步包含其它的维生素或相关的营养素，器非限制性实例包括维生素A、维生素C(如可同样发挥抗氧化剂作用的抗坏血酸)、维生素E、维生素K、硫胺素、核黄素、吡哆醇、维生素B1、B2、B12等、类胡萝卜素(如β-胡萝卜素、玉米黄素、叶黄素、番茄红素)、烟酸、叶酸、泛酸、生物素、胆碱、肌醇、其盐/复合物和衍生物、及其组合。
这些食品产品可进一步包含其它的矿物质，其非限制性实例包括磷、钠、钾、钼、铬(如来自于吡啶羧酸铬(chromium picolinate))、氯化物等、及其组合。
本发明的食品产品的实施方式还可实质上不含本申请中所述的任何任选的成分、原料、组分、添加剂等。在本申请中，术语“实质上不含”意思是选择的产品含有低于有效量的任选的成分、原料、组分、添加剂等，包括含有按重量计0％的任选的成分、原料、组分、添加剂等。
实施例
实施例I
利用市售混合器(如，Waring Blender)，通过酸化蛋白质组分制备缓冲蛋白质组分。在连续的高速混合下，将6.6g果胶和10.4g CMC胶添加至700g15℃的水中。混合2分钟后，加入63g脱脂干燥乳，再连续混合2分钟。再在连续混合的条件下，缓慢加入7.5g柠檬酸以将pH降至低于3.8。最终酸化的缓冲蛋白预混物的粒径小于0.8微米。
实施例II
本发明的即饮型橙香风味的饮料由以下成分配制：
| 成分 | ％W/W |
| 水果糖橙汁预混物脱脂乳柠檬酸苹果酸氢氧化钙果胶/羧甲基纤维素混合物(CMC)维生素和矿物质预混物橙味香精 | 72％4％15％7％0.55％0.43％0.35％0.25％0.067％0.55％ |
该饮料由上述成分按下述方法制备：首先将水、果糖在适当尺寸的混合罐中混合在一起。然后加入柠檬酸、苹果酸和维生素预混物并进行混合直至溶解。制备氢氧化钙浆液，并将其添加至上述酸混合物中直至完全溶解。然后将橙汁预混物和风味组分添加至上述批料中。
在装载有混合器的高剪切混合器中，用15℃的水与适量的果胶和羧甲基纤维素胶制备缓冲蛋白质组分。经过几分钟的混合后，将脱脂干燥奶粉添加至胶质混合物中并进行混合。随着连续的高剪切混合，以15磅/分的速率加入干燥的柠檬酸粉末至80mM的浓度。最终混合物的pH值通常低于3.8。蛋白质/稳定剂颗粒的中等粒径在0.30微米至0.50微米的范围。
然后，将预酸化的缓冲蛋白质组分添加至混合罐中并混合至同质，无需进一步均质化。最终的混合物具有3.7至4.1的pH值。将混合物在187±5℉下进行13±3秒的巴氏消毒，并常规装瓶。
实施例III
本发明的草莓/香蕉风味的即饮型早餐奶昔(breakfast smoothie)的实施方式是利用如下成分根据实施例2的方法制得，但含有大豆分离蛋白和纤维：
| 成分 | ％W/W |
| 水果糖草莓汁预混物大豆蛋白分离物(78％的蛋白质)柠檬酸苹果酸乳酸氢氧化钙纤维(寡糖)果胶/羧甲基纤维素混合物(CMC)维生素C、D和矿物质预混物天然草莓香蕉香精 | 67％10％15％3％0.32％0.43％0.21％0.35％3％0.35％0.067％0.33％ |
该饮料由上述成分按如下方法制得：首先将水、果糖和纤维在适当尺寸的混合罐中混合在一起。然后加入柠檬酸、苹果酸和维生素预混物并进行混合直至溶解。制备氢氧化钙浆液，并将其添加至上述酸混合物中直至完全溶解。然后将草莓汁预混物和风味成分添加至上述批料中。
在装载有混合器的高剪切混合器中，用15℃的水与适量的果胶和羧甲基纤维素胶制备缓冲蛋白质组分。经过几分钟的混合后，将脱脂干燥奶粉添加至胶质混合物中并进行混合。随着连续的高剪切混合，以15磅/分的速率加入干燥的柠檬酸粉末至80mM的浓度。最终混合物的pH值通常低于3.8。蛋白质/稳定剂颗粒的中等粒径在0.30微米至0.50微米的范围。
然后，将预酸化的缓冲蛋白质组分添加至混合罐中并混合至同质，无需进一步均质化。最终混合物具有3.7至4.1的pH值。将混合物在187±5℉进行13±3秒的巴氏消毒，并常规装瓶。
实施例IV
本发明的另一实施方式是制备柠檬/酸橙充气即饮型碳酸饮料，配制成分如下：
| 成分 | ％W/W |
| 水果糖橙汁预混物脱脂乳柠檬酸苹果酸氢氧化钙果胶/羧甲基纤维素混合物(CMC)维生素C、D和矿物质预混物天然柠檬酸橙香精 | 83.68％4.5％5％5％0.52％0.48％0.35％0.2％0.07％0.2％ |
该饮料使用上述成分通过实施例II中所描述的方法制备。可将二氧化碳通入水混合物中，也可将其通入制成的饮料中以获得所期望的碳酸化。本发明中通入的二氧化碳的量含有约1.0至约3.0体积的二氧化碳。碳酸化之后，可将饮料装入适当的容器中(如瓶子或罐子)，随后密封。
本申请中引用的所有文件、专利、期刊论文和其它材料均并入本文作为参考。
尽管本发明通过结合一些实施方式及其中所附的图表得到完全的描述，但应当理解各种变化和修饰对本领域技术人员而言是显而易见的。这种变化和修饰应当理解为包括在由所附权利要求书所限定的本发明的范围内，除非这种变化和修饰脱离了那些范围。
Claims (31)
1.一种食品产品，其包含：
柠檬酸苹果酸钙，其量提供占产品重量至少约0.18％的可溶性钙水平和占产品重量至少约0.7％的总酸水平；
维生素D，其量为RDA的至少约10％；
一或多种微量矿物质，其量为提供的每种微量矿物质RDA的至少约10％；和
稳定的缓冲蛋白质组分。
2.如权利要求1所述的食品产品，其中所述产品是饮料。
3.如权利要求2所述的食品产品，其中所述饮料包含果汁。
4.如权利要求1所述的食品产品，其中可溶性钙的量为产品重量的约0.18％至约0.42％。
5.如权利要求1所述的食品产品，其中稳定的缓冲蛋白质组分包含一或多种大豆蛋白。
6.如权利要求1所述的食品产品，其中稳定的缓冲蛋白质组分包含一或多种牛乳蛋白。
7.如权利要求1所述的食品产品，其中稳定的缓冲蛋白质组分包含一或多种大豆蛋白以及一或多种牛乳蛋白。
8.如权利要求1所述的食品产品，其中稳定的缓冲蛋白质组分占产品重量的至少约0.1％。
9.如权利要求1所述的食品产品，其中稳定的缓冲蛋白质组分占产品重量的约0.1％至约5％。
10.如权利要求1所述的食品产品，其中总酸的水平在产品重量的约0.7％至约2.6％的范围内。
11.如权利要求1所述的食品产品，其中所述产品具有约4.2或更低的pH。
12.如权利要求11所述的食品产品，其中pH位于约2.5至约4.2的范围。
13.如权利要求12所述的食品产品，其中pH位于约3.0至约4.0的范围。
14.如权利要求1所述的食品产品，其中一或多种微量矿物质包含铁、锌、镁、锰、铜、或其混合物。
15.如权利要求14所述的食品产品，其中一或多种微量矿物质进一步包含钾。
16.如权利要求1所述的食品产品，其中柠檬酸与苹果酸以约2：1至约1：3的重量比存在于所述产品中。
17.如权利要求1所述的食品产品，其中所述产品进一步包含胶质稳定剂。
18.如权利要求17所述的食品产品，其中所述胶质稳定剂包含果胶、阿拉伯树胶、纤维素胶、改性食品淀粉、瓜尔胶、黄原胶、刺槐豆胶、吉兰糖胶、阿拉伯树胶红藻胶、藻酸盐、角叉菜胶、类琼脂胶中的一或多种，其量占产品重量的至少约0.1％。
19.如权利要求18所述的食品产品，其中所述胶质稳定剂包含甲基化程度大于约50％的高甲氧基果胶。
20.如权利要求18所述的食品产品，其中所述胶质稳定剂包含羧甲基纤维素。
21.如权利要求18所述的食品产品，其中所述胶质稳定剂包含甲基化程度大于约50％的高甲氧基果胶和羧甲基纤维素的组合，其量占产品重量约0.1％至1％。
22.一种方法，包括如下步骤：
(a)提供稳定的酸化缓冲蛋白质组分；和
(b)将稳定的酸化缓冲蛋白质组分与包含柠檬酸苹果酸钙以及一或多种微量矿物质的其余食品产品组分混合形成钙、维生素D和微量矿物质强化的食品产品，其中柠檬酸苹果酸钙的量提供占所述食品产品重量至少约0.18％的可溶性钙水平和占所述食品产品重量至少约0.7％的总酸水平，其中维生素D的量为RDA的至少约10％，且其中一或多种微量矿物质的量为提供的每种微量矿物质RDA的至少约10％。
23.如权利要求22所述的方法，其中步骤(a)中稳定的酸化缓冲蛋白质组分是通过在低于约60℉的温度的高剪切混合条件下，酸化包含胶质稳定剂和缓冲蛋白质组分的溶液形成的。
24.如权利要求22所述的方法，其中所述溶液经柠檬酸酸化。
25.如权利要求22所述的方法，其中胶质稳定剂包含甲基化程度大于约50％的高甲氧基果胶和羧甲基纤维素的组合，其量占步骤(b)的食品产品重量约0.1％至约1％。
26.如权利要求22所述的方法，其中步骤(a)的稳定的酸化缓冲蛋白质组分包含粒径小于约0.8微米的蛋白质和稳定剂颗粒。
27.如权利要求22所述的方法，其中步骤(a)的稳定的酸化缓冲蛋白质组分包含粒径为约0.2微米至约0.6微米的蛋白质和稳定剂颗粒。
28.如权利要求22所述的方法，其中步骤(a)的稳定的酸化缓冲蛋白质组分由牛乳蛋白、大豆蛋白、或其组合形成，其量占步骤(b)的食品产品重量的约0.1％至约5％。
29.如权利要求28所述的方法，其中步骤(a)的稳定的酸化缓冲蛋白质组分由牛乳蛋品形成。
30.如权利要求28所述的方法，其中步骤(a)的稳定的酸化缓冲蛋白质组分由大豆蛋白形成。
31.如权利要求22所述的方法，其中步骤(b)的食品产品未进一步均质化。
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-
2007
- 2007-02-20 BR BRPI0708158-8A patent/BRPI0708158A2/pt not_active IP Right Cessation
- 2007-02-20 MX MX2008010677A patent/MX2008010677A/es not_active Application Discontinuation
- 2007-02-20 JP JP2008556373A patent/JP2009527252A/ja active Pending
- 2007-02-20 EP EP07751043A patent/EP1993386A4/en not_active Withdrawn
- 2007-02-20 US US11/708,049 patent/US20070196539A1/en not_active Abandoned
- 2007-02-20 CN CNA200780006161XA patent/CN101394756A/zh active Pending
- 2007-02-20 RU RU2008137637/13A patent/RU2008137637A/ru not_active Application Discontinuation
- 2007-02-20 AU AU2007217851A patent/AU2007217851A1/en not_active Abandoned
- 2007-02-20 KR KR1020087020407A patent/KR20080098616A/ko not_active Application Discontinuation
- 2007-02-20 WO PCT/US2007/004254 patent/WO2007098092A2/en active Application Filing
-
2008
- 2008-08-18 IL IL193517A patent/IL193517A0/en unknown
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8283338B2 (en) | 2007-11-30 | 2012-10-09 | Kao Corporation | GIP secretion inhibitor |
| US8338389B2 (en) | 2009-06-17 | 2012-12-25 | Kao Corporation | Agent for preventing or ameliorating obesity |
| CN102802447A (zh) * | 2010-01-04 | 2012-11-28 | 伯康营养科学(Mb)公司 | 包含大豆蛋白的柑橘水果饮料的稳定化 |
Also Published As
| Publication number | Publication date |
|---|---|
| MX2008010677A (es) | 2008-11-14 |
| EP1993386A2 (en) | 2008-11-26 |
| AU2007217851A1 (en) | 2007-08-30 |
| US20070196539A1 (en) | 2007-08-23 |
| WO2007098092A2 (en) | 2007-08-30 |
| IL193517A0 (en) | 2009-05-04 |
| RU2008137637A (ru) | 2010-03-27 |
| JP2009527252A (ja) | 2009-07-30 |
| KR20080098616A (ko) | 2008-11-11 |
| WO2007098092A3 (en) | 2007-12-27 |
| BRPI0708158A2 (pt) | 2011-05-17 |
| EP1993386A4 (en) | 2010-05-26 |
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