CN101562991A - 具有可乐味的可食用膜形制品 - Google Patents
具有可乐味的可食用膜形制品 Download PDFInfo
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- CN101562991A CN101562991A CNA200780047386XA CN200780047386A CN101562991A CN 101562991 A CN101562991 A CN 101562991A CN A200780047386X A CNA200780047386X A CN A200780047386XA CN 200780047386 A CN200780047386 A CN 200780047386A CN 101562991 A CN101562991 A CN 101562991A
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- hydroxyl
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- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 16
- 235000003599 food sweetener Nutrition 0.000 claims description 16
- 239000003765 sweetening agent Substances 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
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- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 14
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及可食用的膜形可乐味制品，该制品在接触水分时会快速分解且不会留下残留物。
Description
技术领域
本发明涉及具有可乐味的可食用膜形制品，其与水分接触会快速分解且不会留下残留物。
背景技术
本发明涉及用于人类消费的糖果点心和快餐食品领域。通常，糖果点心以棒、夹心糖、泡泡糖、口香糖、酥脆的片、饼干等形状以多种口味供应销售。大多数这类产品必须被咀嚼或者吮吸以使食用者产生理想的味道体验。由于这一原因，在许多场合食用这类产品是比较惹人注意的，并且被认为是不适当的，例如在上课或者开会的过程中。传统糖果点心的另外的缺点在于，它们在裤子、衬衫或者夹克的口袋中呈大块状，它们可能导致令人讨厌的脏污，并且它们可能在一个人的嘴里和/或牙里留下有碎片或者碎屑的感觉。
发明内容
因此，本发明的目的是提供一种不会显现上述缺点的产品，该产品引起爽快的味觉体验，接近可乐的味道，并且口感舒适。
这一目的是通过提供具有可乐味的可食用膜形制品(以下称为“薄片(wafer)”)来实现的，该制品与水分接触快速分解且不会留下残留物。
已知能够在舌头上留下凉爽和清新气息味道感觉而不需咀嚼或吮吸的极薄的条。例如，它们以“胡椒薄荷(peppermint)”、“野薄荷(wild-mint)”和“柠檬霜(lemon-frost)”口味由箭牌(Wrigley)公司以ECLIPSE FLASHTM的名称在市场上出售，或者，以“Cool
”、
肉桂和“新鲜柑橘”口味由辉瑞(Pfizer)公司以Listerine
的商标名在市场上出售。
以公开号为US 2003/0224090 A1公开的专利申请描述了口服可溶可食用膜的形式的快餐，其包括一层或者多层膜并且在口腔中快速分解且不会留下残留物。虽然这一专利申请提及了许多基于形成膜的聚合物的可以包含在所述可食用膜中以使食用者产生味觉体验的天然和人工调味剂，但是该文献并没有包括任何关于可乐味的参考。
为了能够提供一接触到水分，特别是接触到唾液就快速溶解在口中并导致清新可乐味体验的膜形制品，在第一试验系列中，将可以快速溶解且在水介质中无残留的膜的制备中所用的工艺溶剂水分由作为提神饮料的零售可得的可乐所代替(参见实施例1)。
但是，如这些实验所证明的，由这种方法生成的薄片不具有或者几乎不具有可知觉的可乐味。可能是包含在薄片内的可乐部分太少以至于不会导致令人满意的味觉体验。然而，工艺溶剂部分不能无限地增加，因为包含溶剂和聚合物的块料在其铺展到载体上以进一步加工成可食用膜以前，必须具有最小的粘度。
通过提取水分(例如，蒸馏)浓缩提神饮料的香味化合物不会导致令人满意的结果；为了达到令人满意的味觉体验所使用的给定量，即提神饮料的高糖含量-由此源自其中的浓缩物-可能导致膜中发生不相容。例如，糖可以是结晶体。对于提神饮料的无糖“轻质”变体的试验明显显示出，重要的香味组分随水一起除去，而这对于味觉体验是有害的。
期望通过浓缩无糖或者低糖型可乐饮料应该可以避免香味化合物的损失，在另一试验系列中，使用商业可利用的可乐浓缩物，该浓缩物为糖浆，用预先确定量的水稀释该糖浆来制备提神饮料。根据用法说明，18升饮料可以通过使用500ml的可乐糖浆制备。通过使用这种糖浆制备的薄片确实具有独特的可乐味，但是由于仍为高糖浓缩物它们也具有不令人满意的甜味(参见实施例2)。
即使当使用同样的商业可利用可乐糖浆时，其中糖部分已经由增甜剂所代替，并且当使用仅包含增甜剂且不含糖的“轻质”糖浆时，包含在薄片中的增甜剂部分的余味足够高，这对于包含在糖浆中的增甜剂是典型的令人感到不舒服。
所发现的另外的缺点在于，用可乐糖浆制备的可食用膜显现不令人喜欢的粘性和柔软，这使它们显得不适于作为糖果领域的产品。
基于这些试验结果，令人惊讶的发现可以通过使用在食品工业中为冰激淋、烘烤食品或混合饮料调味的可乐味调味剂来制备可食用膜，该膜具有令人满意的可乐味和相当好的触觉特性，并且其在口中快速分解而不会留下残留物。
根据本发明的薄片包括作为必要组分的至少一种形成膜的聚合物和至少一种可乐味调味剂。为了达到膜形制品所需的物理性能，例如其挠性，另外需要至少一种乳化成分和/或增塑成分。但是，膜形制品的某些成分可以具有多个特性，即使这些多功能化合物实际用于不同目的。由此，在配方中，形成膜的聚合物聚乙烯醇(PVA)也具有乳化性能，或者增甜剂糖能另外充当增塑剂。因此，可以实现不含单独的乳化剂或者增塑剂的膜形制品。从而，不把单独的乳化剂和增塑剂作为本发明的膜形制品的必要成分。但是，在优选实施方式中，除了形成膜的聚合物或者聚合物混合物和可乐味调味剂之外，薄片包含至少一种乳化剂、至少一种增塑剂、至少一种酸化剂、一种或多种增甜剂、至少一种着色剂、一种或多种附加的调味剂、一种或多种填料和/或至少一种防腐剂。
对于形成膜的聚合物或者对于用于膜形制品的形成膜的聚合物的需求是根据要实现的目的得到的。形成膜的聚合物是本发明的膜形制品的基础，其必须在口中快速溶解并且不会留下残留物。另外，形成膜的聚合物必须与各方案中所使用的调味剂相容，也就是说，形成膜的聚合物或者形成膜的聚合物的组合必须能够以充分的程度吸收且稳定香味化合物或者味料化合物。而且，形成膜的聚合物必须不具有对味觉体验有害的效果。因此，形成膜的聚合物本身必须既不具有可感知的味道，也不会以任何其它的方式干扰通过加入的调味剂制得的味觉体验。
由于本发明的制品所需的快速溶解性能，适于其制备的聚合物的选择限于纤维素衍生物(例如，羧甲基纤维素钠、羟丙基甲基纤维素、羟丙基纤维素)、部分水解的聚乙烯醇、聚乙烯吡咯烷酮、明胶、藻酸盐、聚乙二醇以及水溶性淀粉部分和水溶性淀粉衍生物(例如羟基丙氧基化淀粉，如羟基丙氧基化豌豆淀粉)。
但是，根据本发明进行的试验显示出，基于聚乙烯吡咯烷酮的膜是粘的且柔软的，基于部分水解的聚乙烯醇的膜对于水分敏感(吸湿)且柔软。另外，这些膜溶解太慢。水溶性纤维素衍生物导致膜具有令人满意的物理性能，但是显示出对包含在膜中的可乐味的有害影响。这些纤维素衍生物本身具有作为干扰剂的可感知的味道。
令人惊讶地是，发现通过使用羟基丙氧基化木薯淀粉可以制备具有所需性能的可乐味薄片。
木薯淀粉也称为树薯淀粉，其由树薯植物(Manihot utilissima和Manihotpalmata)的处理过的干燥的根中得到。在各实例中相对于淀粉的干重，木薯淀粉通常含有大约17wt％含量的直链淀粉和大约83wt％含量的支链淀粉。部分水解的木薯淀粉作为食品添加剂(E 1440)用于食品工业。
用大部分调味剂混合物(可乐味调味剂、可乐糖浆)，可以通过使用羟基丙氧基化木薯淀粉制备能够进一步加工成稳定的膜的可加工的块料。这些膜在适当的短时间内在口中溶解，不留下残留物，并且它们也不会干扰可乐味体验。
为了制备能够进一步加工成具有所需性质的薄片的可加工的块料，除木薯淀粉之外，可以使用另外的形成膜的聚合物。适合用作另外的形成膜的聚合物优选为上述水溶性纤维素衍生物、部分水解的聚乙烯醇、聚乙烯吡咯烷酮、明胶、藻酸盐、聚乙二醇以及水溶性淀粉部分和其它水溶性淀粉衍生物。
优选地，相对于形成膜的制品的干物质，包含在膜形制品中的形成膜的聚合物的部分为55至75wt％。
特别优选地，羟基丙氧基化木薯淀粉的部分为55至65wt％，包含在干物质中的一种或多种另外的形成膜的聚合物的部分为0.01至10wt％。
被认为适用于可乐味调味剂的调味剂是用于食品工业中的且用于冰激淋、烘烤食物或混合饮料的调味剂的浓缩物。通过使用这些调味剂，可以避免在使用可乐糖浆或者可乐浓缩物时发生的由过高的糖含量引起的问题。而且，为了使薄片最优化，可以所需剂量掺合着色剂和进一步的赋予味道的成分，例如，咖啡因。优选地，在膜形制品的干物质中包含5至20wt％的用量的可乐味调味剂。
在优选的实施方式中，所述薄片包含至少一种乳化剂，该乳化剂额外地改善了口感和味觉。优选地，一种乳化剂或者多种乳化剂选自可食用的脂肪酸的单酸甘油酯和二酸甘油酯(例如，含有最多至24个碳原子的不饱和脂肪酸以及最多至22个碳原子的单不饱和脂肪酸和多不饱和脂肪酸)、聚乙二醇醚、失水山梨糖醇脂肪酸酯、聚山梨醇酯、果胶和卵磷脂中。以的名称也可市售可得的聚烷撑二醇醚(所谓的脂肪醇乙氧基化物)的实例为聚氧乙烯(2)硬脂醇醚(72)、聚氧乙烯(4)月桂醚(
30)、聚氧乙烯(10)硬脂醇醚(76)、聚氧乙烯(10)十六烷醚(
56)、聚氧乙烯(20)硬脂醇醚(
78)和聚氧乙烯(23)月桂醚(
35)。以
的名称也可市售可得的失水山梨糖醇脂肪酸酯的实例为失水山梨糖醇单月桂酸酯(
20)、失水山梨糖醇单棕榈酸酯(
40)、失水山梨糖醇单硬脂酸酯(
60)、失水山梨糖醇三硬脂酸酯(65)和失水山梨糖醇单油酸酯(
80)。聚山梨醇酯的实例为聚氧乙烯-20-失水山梨糖醇单月桂酸酯(聚山梨醇酯20，20)、聚氧乙烯-40-失水山梨糖醇单棕榈酸酯(聚山梨醇酯40，40)、聚氧乙烯-60-失水山梨糖醇单硬脂酸酯(聚山梨醇酯60，
60)、聚氧乙烯-65-三硬脂酸酯(聚山梨醇酯65，
65)和聚氧乙烯-80-失水山梨糖醇单油酸酯(聚山梨醇酯80，
80)。此外，聚乙二醇甘油羟基硬脂酸酯(聚(氧乙烯基)-40-氢化蓖麻油)适于用作乳化剂。
膜形制品的干物质中的乳化剂的百分率优选为在0至7wt％之间。
在优选实施方式中，本发明的膜形制品包含至少一种改善可食用膜形制品的挠性的增塑剂。
适用于可食用膜形制品的增塑剂优选选自乙二醇、聚乙二醇、癸二酸二丁酯、邻苯二甲酸二乙酯、二乙酰单酸甘油酯、三乙酸甘油酯、柠檬酸三丁酯、柠檬酸三乙酯、柠檬酸乙酰基三丁酯、柠檬酸乙酰基三乙酯、苯甲酸苯甲酰酯、丙二醇、蓖麻油、蔗糖、异麦芽(isomalt)、甘露醇、淀粉糖和泛醇中。
特别优选水溶性增塑剂以便随意与形成膜的聚合物混溶。由于对于相容性的需求，就味觉体验的无害性和中和性而言，特别优选Sorbidex和甘油作为增塑剂。相对于膜形制品的干物质，包含在制品中增塑剂的量为0至18wt％。
已经发现酸化剂的加入对整体味觉感受有利。酸味导致唾液的产生以便较早地达到提神的感觉。具体地，适用的酸化剂为酒石酸、抗坏血酸、苹果酸、磷酸、乳酸和柠檬酸，柠檬酸为特别优选的酸化剂。在膜形制品的干物质中，酸化剂的量可以为0至5wt％。
通过选择和浓缩可以包含在膜形制品中的一种增甜剂或者多种增甜剂，薄片的性质和味道可适合不同的需求和偏好。
基本上适于制备本发明的薄片的增甜剂的实例为丁磺氨、天冬甜素、环磺酸盐、糖精、山梨糖醇、半乳蔗糖(sucralose)(三氯蔗糖)、索马汀(thaumatin)、新橙皮苷DC或者这些增甜剂的混合物。
优选使用半乳蔗糖作为增甜剂，其与糖精不同，例如，其没有苦的余味，而是具有令人愉快的味道。
在膜形制品的干物质中，一种增甜剂或者多种增甜剂的量优选为0至19wt％。
通过进一步加入调味剂，例如咖啡因、柠檬香精或者白柠檬香精，可以改变本发明的薄片的整体味道印象。膜形制品的干物质中的附加的香料的百分比可以总计最高至3wt％。
而且，可以将着色剂加入到制品中以赋予薄片相应的颜色，例如，加入特有的可乐色。特别适于这一目的的是焦糖着色剂。但是也可以通过使用不同的着色剂将任何所需颜色加入到另外的无色膜中。
优选地，在膜形制品的干物质中着色剂的量为0至2wt％。
在特别优选的实施方式中，薄片包含咖啡因，其在薄片的制备过程中已经加入到聚合物块料中。无论如何，咖啡因与可乐的消耗相关，并且在根据本发明的薄片中，其能够致使整体味道印象的改善。在膜形制品的干物质中的咖啡因的量优选为0至2wt％。
另外，在相对于膜形制品的干物质的各情况下，根据本发明的薄片可以包含20wt％的一种以上的填料(例如增稠剂、分解强化剂或者稳定剂)和最高至5wt％的一种以上的防腐剂(例如，抗氧化剂、结晶抑制品和起防止微生物腐坏作用的防腐剂)。
具体实施方式
根据本发明的薄片的优选实施方式以指明的含量范围由以下成分组成：
采用试验的方式，确定具有特别优选性能的组成，其中以指明的含量范围包含以下成分：
实施例3中指明的味觉变化已经证实令人异常舒适。
实施例1
制备由25wt％的聚乙烯醇吡咯烷酮和75wt％的在提神饮料零售商处可获得的可乐饮料组成的包含聚合物的块料，将其铺展在载体上，通过干燥转变成膜，并且分离成最大至10cm2的薄片。
但是，这种膜不具有可乐味。
实施例2
制备以下组成的混合物：
将混合物铺展在载体上，通过干燥转变成膜，并且分离成最大至10cm2的薄片。
该薄片的确有明显的可乐味，但是味道是令人不快的甜。
实施例3
制备具有以下组成的混合物：
将这一混合物铺展在载体上，通过干燥转变为膜，并且分离成最大至10cm2的薄片。
所得的薄片在口中快速溶解且不会留下残留物，不会导致令人不快的粘稠口感并且具有清新的可乐味。
Claims (12)
1、一种可食用的水溶性膜形制品，其特征在于，其一接触到水分就快速溶解且不会留下残留物，并且其包含可乐味调味剂。
2、根据权利要求1所述的制品，其特征在于，其具有以下组成：
55-75wt％ 形成膜的聚合物(或者聚合物混合物)
5-20wt％ 可乐味调味剂
0-18wt％ 增塑剂
0-19wt％ 增甜剂
0-7wt％ 乳化剂
0-2wt％ 着色剂
0-5wt％ 酸化剂
0-3wt％ 另外的调味剂
0-5wt％ 防腐剂
0-20wt％ 填料。
3、根据权利要求2所述的制品，其特征在于，所述形成膜的聚合物为羟基丙氧基化淀粉衍生物。
4、根据权利要求2所述的制品，其特征在于，所述形成膜的聚合物混合物由以下成分组成：
a)55至65wt％的羟基丙氧基化淀粉衍生物，和
b)0.01至10wt％的一种以上的另外的形成膜的聚合物，所述另外的形成膜的聚合物选自羧甲基纤维素钠、羟丙基甲基纤维素、羟丙基纤维素、部分水解的聚乙烯醇、聚乙烯吡咯烷酮、明胶、藻酸盐、聚乙二醇、水溶性淀粉部分和除了a)中所述的羟基丙氧基化淀粉衍生物以外的水溶性淀粉衍生物中。
5、根据权利要求3或4所述的制品，其特征在于，所述的羟基丙氧基化淀粉衍生物选自羟基丙氧基化豌豆淀粉和羟基丙氧基化木薯淀粉中。
6、根据权利要求2所述的制品，其特征在于，所述的增塑剂选自乙二醇、聚乙二醇、癸二酸二丁酯、邻苯二甲酸二乙酯、二乙酰单酸甘油酯、三乙酸甘油酯、柠檬酸三丁酯、柠檬酸三乙酯、柠檬酸乙酰基三丁酯、柠檬酸乙酰基三乙酯、苯甲酸苯甲酰酯、丙二醇、蓖麻油、蔗糖、异麦芽、甘露醇、淀粉糖和泛醇中。
7、根据权利要求2所述的制品，其特征在于，所述的乳化剂选自可食用的脂肪酸的单酸甘油酯和二酸甘油酯、聚乙二醇醚、失水山梨糖醇脂肪酸酯、聚山梨醇酯、果胶、卵磷脂和聚乙二醇甘油羟基硬脂酸酯中。
8、根据权利要求2所述的制品，其特征在于，所述的增甜剂选自丁磺氨、天冬甜素、环磺酸盐、糖精、山梨糖醇、半乳蔗糖(三氯蔗糖)、索马汀、新橙皮苷DC和这些增甜剂的混合物中。
9、根据权利要求2所述的制品，其特征在于，所述的酸化剂选自酒石酸、抗坏血酸、苹果酸、磷酸、乳酸和柠檬酸中。
10、根据前述权利要求中任意一项所述的制品，其特征在于，相对于制品的干物质，其具有以下组成：
55-65wt％ 羟基丙氧基化木薯淀粉
0-10wt％ 部分水解的聚乙烯醇
5-18wt％ 甘油
0-18wt％ 山梨糖醇糖浆
0.2-1wt％ 半乳蔗糖
0-1wt％ 脂肪酸的单酸甘油酯和二酸甘油酯
0-3wt％ 聚氧乙烯失水山梨糖醇单油酸酯
0-3wt％ 聚乙二醇甘油羟基硬脂酸酯
0.2-2wt％ 焦糖着色剂
2-5wt％ 柠檬酸
0-1wt％ 白柠檬调味剂
0.1-2wt％ 咖啡因
5-20wt％ 可乐味调味剂。
11、根据权利要求10所述的制品，其特征在于，相对于制品的干物质，其具有以下组成：
56.9wt％ 羟基丙氧基化木薯淀粉
5.0wt％ 部分水解的聚乙烯醇
11.0wt％ 甘油
7.0wt％ 山梨糖醇糖浆
0.5wt％ 半乳蔗糖
0.5wt％ 可食用的脂肪酸的单酸甘油酯和二酸甘油酯
1.5wt％ 聚氧乙烯失水山梨糖醇单油酸酯
1.5wt％ 聚乙二醇甘油羟基硬脂酸酯
1.2wt％ 焦糖着色剂
4.0wt％ 柠檬酸
0.5wt％ 白柠檬调味剂
0.4wt％ 咖啡因
10.0wt％ 可乐味调味剂。
12、可乐味调味剂在制备可食用的水溶性膜形制品中的用途，所述制品一接触到水分就快速溶解且不会留下残留物。
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| US8900629B2 (en) * | 2007-04-05 | 2014-12-02 | University Of Kansas | Rapidly dissolving pharmaceutical compositions comprising pullulan |
| US10829621B2 (en) | 2013-01-11 | 2020-11-10 | Monosol, Llc | Edible water-soluble film |
| US20140335153A1 (en) * | 2013-05-09 | 2014-11-13 | Cure Pharmaceutical Corporation | Thin film with high load of active ingredient |
| US10413516B2 (en) | 2013-05-09 | 2019-09-17 | Cure Pharmaceutical Corporation | Thin film with high load of active ingredient |
| CN116172984B (zh) * | 2023-04-25 | 2023-06-30 | 宙晟智维生命科学(上海)有限公司 | 一种溴吡斯的明口溶膜剂及其制备方法 |
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| RU2009125662A (ru) | 2011-01-20 |
| KR20090092345A (ko) | 2009-08-31 |
| WO2008077488A3 (de) | 2008-09-25 |
| WO2008077488A2 (de) | 2008-07-03 |
| CA2674509C (en) | 2013-02-26 |
| HK1130634A1 (en) | 2010-01-08 |
| CA2674509A1 (en) | 2008-07-03 |
| BRPI0719416A2 (pt) | 2014-02-11 |
| AU2007338431B2 (en) | 2013-01-31 |
| EP2094105B1 (de) | 2011-10-26 |
| AU2007338431A1 (en) | 2008-07-03 |
| KR101237541B1 (ko) | 2013-02-27 |
| DE102006061287A1 (de) | 2008-06-26 |
| JP5334862B2 (ja) | 2013-11-06 |
| CN103584039A (zh) | 2014-02-19 |
| US20140272069A1 (en) | 2014-09-18 |
| ES2375416T3 (es) | 2012-02-29 |
| US20100015315A1 (en) | 2010-01-21 |
| ZA200903741B (en) | 2010-02-24 |
| EP2094105A2 (de) | 2009-09-02 |
| NZ577656A (en) | 2011-02-25 |
| MX2009006602A (es) | 2009-07-02 |
| JP2010512764A (ja) | 2010-04-30 |
| BRPI0719416B1 (pt) | 2016-06-07 |
| ATE530072T1 (de) | 2011-11-15 |
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