CN101616598B - 夹心涂层口香糖及其制备方法 - Google Patents
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Classifications
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- 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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
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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
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
- A23G4/205—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- 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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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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
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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
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6422—Xylitol
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
Abstract
本发明涉及带来清爽感觉的夹心涂层口香糖及其制备方法,尤其涉及包含中心层、胶基层和涂层的口香糖,中心层填充有糊状物或具有预定尺寸的颗粒,胶基层包裹中心层,而涂层包裹胶基层的外表面,从而当将涂层施加到包裹中心层的胶基层上时,通过限制温度和湿度的范围,能防止中心层成份渗入胶基层,并且与包含液态或粉末状中心层的传统口香糖相比,还提供极佳的清爽感觉和嘎吱声。本发明还涉及上述夹心涂层口香糖的制备方法。
Description
技术领域
本发明涉及带来清爽感觉的夹心涂层口香糖及其制备方法。
背景技术
传统的口香糖按照以下步骤来制备:在预热的混合器中,完全混合作为主要成份的糖和糖醇或其它甜味剂与少量的其它食物或食物添加剂如胶基、乳化剂、软化剂和香料,接着进行挤出、碾压、老化24小时至28小时,然后是切割和包装工序。传统的夹心口香糖按照以下步骤来制备:在将前面提到的材料混合之后,将甜味剂、有机酸和香料填充到口香糖心部,然后是模压成型和老化24小时至48小时的工序。
此外,国际专利申请公开号WO 2006/026298公开一种夹心口香糖,其心部填充有液态材料。美国专利公告号4,513,012公开一种夹心口香糖,其心部填充有粉末状材料。其它公开的夹心口香糖通过在口香糖心部填充甜味剂、有机酸和香料来制备。
这些传统的口香糖通过使用晶体材料来帮助填充口香糖心部,可选择地与L-薄荷醇结合使用以增加清爽感。然而,晶体材料削弱了嘴中的触感和偏好感,并且L-薄荷醇的使用也很有局限性,因为当大量使用时,它具有奇异的香味和苦味。
尽管有潜在热量的糖醇如山梨醇和木糖醇也已被使用,但它们显出相对高的吸湿性,因而在口香糖制备中产生严重的问题。
此外,传统的口香糖包含夹心层或具有涂层,这两种口香糖的特性只能通过分别咀嚼每一种口香糖来品尝。
发明内容
为了克服上述问题并且也为了开发出带来清爽感觉和嘎吱声感觉的口香糖,发明人已进行了大量研究。结果,基于以下发现而最终完成本发明:通过制备用于以糊状物或具有预定直径的颗粒填充心部的组合物,可以使清爽感觉最大化,并且填心用的组合物不渗入胶基,并且当在胶基层外表面上形成涂层时,通过限制温度和湿度的范围,可以适当地获得嘎吱声感觉。
因此,本发明的目的在于提供一种夹心口香糖,其填充有填心用糊状或(具有预定直径)颗粒状的组合物并且包含涂层。
此外,本发明的目的还在于提供一种口香糖制备方法,其中当在胶基层的外表面上形成涂层时,温度和湿度的范围受到限制。
本发明涉及一种夹心涂层口香糖,其包括中心层、胶基层和涂层,中心层包含糊状物或直径为10至18目的颗粒,胶基层包裹中心层,而涂层包裹胶基层的外表面。
此外,本发明涉及一种夹心涂层口香糖的制备方法,它包括以下步骤:a)通过在45℃至55℃下被预热的混合器中拌合包含胶基、甜味剂和糖醇的胶基层组合物,在该组合物中加入香料,并且再拌合包含该组合物和该香料的混合体,获得了混合物;b)通过用挤出机挤出该混合物,并通过用带有螺杆的供料器供应糊状或颗粒状的木糖醇组合物以填充心部,以及通过模制成型,获得成型的口香糖;c)在18℃至25℃和40%至50%的相对湿度(RH)的条件下,将成型的口香糖涂上涂层组合物,接着进行老化。
具体实施方式
下面,将详细描述本发明。
本发明涉及一种包括中心层、胶基层和涂层的口香糖,中心层填充有糊状物或具有预定尺寸的颗粒,胶基层包裹中心层,而涂层包裹住胶基层的外表面,由此能够在将涂层施加到包裹该中心层的胶基层上时通过限制温度和湿度的范围来防止中心层成份渗入胶基层,并且与包含液态或粉末状的中心层的传统口香糖相比,由此能提供极佳的清爽感觉和嘎吱声。而且,本发明还涉及该口香糖的制备方法。
下面,将详细描述根据本发明的夹心涂层口香糖。
在这里,夹心涂层口香糖包括糊状或颗粒状的中心层、包裹中心层的胶基层、和包裹胶基层的外表面的涂层。
夹心涂层口香糖可以包括:重量百分比为5.0%至30.0%且优选为10%至25%的中心层,重量百分比为30.0%至80.0%且优选为55%至70%的胶基层,以及重量百分比为10.0%至40.0%且优选为10%至30%的涂层。
当中心层的重量百分比含量小于5.0%时,清爽感可能不充分。当重量百分比含量大于30.0%时,口香糖可能变软,并且在涂覆过程中,由于糖醇量相对高,所以中心层可能易于流出。
当口香糖基层的重量百分比含量小于30.0%,它可能起不到口香糖的作用。当重量百分比含量大于80.0%时,由于中心层填充不足,所以清爽感可能不令人满意。
当涂层的重量百分比含量小于10.0%,嘎吱声感觉即涂层特性可能减弱。当重量百分比含量大于40.0%时,由于涂层相对厚,所以咀嚼时的触觉可能不令人满意。
胶基层可以包含重量百分比为15%至50%的胶基、重量百分比为45%至80%的糖醇以及重量百分比为0.1%至5.0%的香料。任何传统的胶基可被用在本发明中。特别是,从中心层不易于渗入胶基的意义上讲,高度聚合的聚乙酸乙烯酯是优选的。
糖醇的实例包括木糖醇、麦芽糖醇、山梨醇、赤藓糖醇、异麦芽酮糖醇、乳糖醇、甘露醇及其混合物。甜味剂的实例包括糖、葡萄糖、淀粉糖浆及其混合物。
中心层可以包含重量百分比为60%至99%的木糖醇、重量百分比为0至5.0%的凉味剂、重量百分比为0.1%至25%的水、重量百分比为0至5.0%的薄荷醇、以及重量百分比为0至5.0%的香料。凉味剂的实例包括琥珀酸单薄荷酯、L-乳酸薄荷酯和薄荷醇甲酰胺。可以按口味选择香料。
特别是,中心层包括糊状或颗粒状。糊状的中心层优选比传统糊状物含有更少的水。颗粒状的中心层优选具有直径为10至18目且更优选为12至16目的颗粒。当颗粒粒度小于10目时,由于填充不充分,所以清爽感可能不令人满意。当粒度大于18目时,由于颗粒尺寸小,所以清爽感不令人满意。
涂层可以包含重量百分比为60%至95%的糖醇、重量百分比为0.1%至5.0%的粘合剂、重量百分比为1.0%至30%的水以及重量百分比为0.1%至5.0%的香料。糖醇的实例包括木糖醇、麦芽糖醇、山梨醇、赤藓糖醇、异麦芽酮糖醇、乳糖醇、甘露醇及其混合物。粘合剂的实例包括树胶(优选为阿拉伯胶)和明胶。
下面,详细描述根据本发明的方法的每一步骤。
在一个步骤中,通过在45℃至55℃被预热的混合器中拌合包含胶基、甜味剂和糖醇的胶基层组合物,在组合物中加入香料,并且再拌合包含该组合物和该香料的混合体,获得混合物。
稍后加入香料,以防止香料光解。特别是当高度聚合的聚乙酸乙烯脂被用作胶基时,在涂覆过程中,中心层的流出可得以减少,从而提高产品质量。
在另一步骤中,通过用挤出机挤出混合物,并通过用具有螺杆的供料器供应糊状或颗粒状的木糖醇组合物以填充心部,以及通过模制成型,获得成型的口香糖;
特别是,优选使用液氮(-196℃)来防止口香糖粘附到模子上。
在又一个步骤中,在18℃至25℃和40%至50%的相对湿度(RH)的条件下,在成型的口香糖上涂上涂层组合物,接着进行老化。
本发明的夹心涂层口香糖在清爽感和嘎吱声感觉方面都优于包含液态或粉末状中心层的传统口香糖。
此外,在本发明中,当施加涂层到包裹中心层的胶基层上时,通过改善条件,也就是将温度范围限制在18℃至25℃并且将湿度范围限制在40%至50%RH,防止中心层所含的成份渗入胶基层中。
有益效果
如上所述,本发明提供一种带来清爽感和嘎吱声感觉的口香糖。
发明实施形式
通过下面的实例来更具体地描述本发明。在这里的实例仅用来说明本发明,而绝不是要限制所要求保护的发明。
实例1
制备例1:胶基块的制备
在采用表1所示的预定量成份的情况下,制备胶基块。除了香料之外的成份在在45℃至55℃下被预热的混合器中被彻底拌(混)合大约30分钟,接着被冷却。在已冷却的混合物中加入香料,从而提供胶基块。
表1
制备例2:填充心部的糊状物的制备
在使用表2所示的预定量成份的情况下,在双层锅中溶解薄荷醇。通过将乙醇加入凉味剂中来混合薄荷醇和凉味剂。水被加入木糖醇中。通过用均化器将薄荷醇和凉味剂的混合物与含水木糖醇进行混合,制备用于填充心部的糊状物。根据卡尔费休法确定糊状物中的含水量,结果显示在表2中。
表2
制备例3:填充心部的颗粒的制备
在采用表3所示的预定量成份的情况下,将薄荷醇与凉味剂相混合。混合物与木糖醇在颗粒混合器中混合20分钟,同时加入水。通过使混合物经过制粒机(12目)并接着在室温下干燥24小时,制备出颗粒,由此获得填心用的颗粒。颗粒的平均直径显示在表3中。
表3
制备例4:涂层组合物的制备
在采用表4所示的预定量成份的情况下,在双层锅中溶解阿拉伯胶。在糖浆混合器中,将阿拉伯胶与木糖醇和水进行混合,直到完全溶解,由此获得涂层混合物。
表4
实例1-3:夹心口涂层口香糖的制备
通过使用表5所示的预定量成份,制备夹心涂层口香糖。通过将胶基材料、木糖醇、香料和乳化剂在50℃的温度下混合30分钟来制备胶基。使胶基经过挤出机,同时用供料器不断将中心层用糊状物供应到胶基中心。同时,包含糊状物的胶基经过模子,由此保持夹心口香糖的形状。
使用液氮(-196℃)防止包含糊状物的胶基粘附到模子上。包含糊状物(42kg)的胶基在用于涂覆工序的20℃和50%RH的条件下安放在盘中,涂覆工序重复24次。使用涂层剂来处理涂层口香糖,以改善表面光泽。
表5
实例5-9和比较例1-2:夹心涂层口香糖的制备
通过使用表6所示的预定量成份,制备夹心涂层口香糖。通过将胶基材料、木糖醇、香料和乳化剂在50℃的温度下混合30分钟,制备出胶基。使胶基经过挤出机,同时用供料器不断将用于中心层的尺寸受控制的颗粒供应到胶基心部。同时,包含颗粒的胶基经过模子,由此保持夹心口香糖的形状。
使用液氮(-196℃)防止包含颗粒的胶基粘附到模子上。包含颗粒(42kg)的胶基在用于涂覆工序的20℃和50%RH的条件下安放在盘中,涂覆工序重复24次。使用涂层剂来处理涂层口香糖,以改善表面光泽。
表6
比较例3:不带涂层的液态夹心口香糖的制备
通过将香料、薄荷醇和液态麦芽糖醇进行混合,制备麦芽糖醇糖浆。通过将胶基材料、木糖醇、香料和乳化剂在50℃的温度下混合30分钟,制备胶基。包含重量百分比为18%的麦芽糖醇糖浆的不带涂层的液态夹心口香糖使如此制备的:使胶基通过挤出机,同时用供料器不断把麦芽糖醇糖浆供应到胶基心部。同时,使胶基经过模子,由此保持夹心口香糖的形状。使用液氮(-196℃)防止胶基料粘附到模子上。
比较例4:不带涂层的粉末状夹心口香糖的制备
通过将胶基材料、木糖醇、香料和乳化剂在50℃的温度下混合30分钟,制备胶基。包含重量百分比为18%的木糖醇和赤藓糖醇粉末的不带涂层的粉末状夹心口香糖如此制备:使胶基经过挤出机,同时用供料器不断把木糖醇粉末和赤藓糖醇粉末供应到胶基心部。同时,使胶基经过模子,由此保持夹心口香糖的形状。使用液氮(-196℃)防止胶基粘附到模子上。
实验例
20个小组通过使用实例1-9和比较例1-4中制备的口香糖进行下列每项的感官测试,结果显示在表7中。
表7
如表7所示,在实例5-9中,由于采用制备例8-12所制备的直径为8至18目的颗粒填充心部制备口香糖,所以口香糖显示出非常出众的感官特性。此外,在实例1-4中,由于采用制备例5-7所制备的糊状物填充心部制备口香糖,所以尽管该口香糖不如实例5-9中的口香糖,但是该口香糖比填有液态或颗粒状材料的传统口香糖显示出更好的感官特性。
此外,尽管没有在表中示出,但在实例1-9所制备的口香糖中,填充在中心层的成份不会渗入胶基层中,这是通过将中心层中的含水量限制到小于1.0%并且将颗粒尺寸控制在10至18目的范围内而实现的。
工业实用性
本发明涉及一种带来清爽感觉的夹心涂层口香糖及其制备方法。如上所述,本发明提供了一种带来清爽感觉和嘎吱声感觉的口香糖。
Claims (1)
1.一种制备夹心涂层口香糖的方法,包括:
a)通过在45℃至55℃下被预热的混合器中拌合包含胶基、甜味剂和糖醇的胶基层组合物,在该组合物中加入香料,并且再拌合包含该组合物和该香料的混合体,得到混合物;其中该糖醇选自以下组:木糖醇、麦芽糖醇、山梨醇、赤藓糖醇、异麦芽酮糖醇、乳糖醇、甘露醇及其混合物;该甜味剂选自以下组:糖、葡萄糖、淀粉糖浆及其混合物;
b)通过用挤压机来挤出该混合物,并通过带有螺杆的供料器供应糊状的组合物以填充心部,以及通过模制成型,获得成型的口香糖,其中该组合物含有重量百分比为60%至99%的木糖醇,重量百分比为0%至5.0%的凉味剂,重量百分比为1.0%至25%的水,重量百分比为0%至5.0%的薄荷醇,以及重量百分比为0%至5.0%的香料;其中该凉味剂包括琥珀酸单薄荷酯、L-乳酸薄荷酯和薄荷醇甲酰胺;
c)在18℃至25℃和40%至50%的相对湿度(RH)的条件下,将该成型的口香糖涂上涂层组合物,接着进行老化。
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CN104054892A (zh) | 2014-09-24 |
TW200840483A (en) | 2008-10-16 |
EP2124601A4 (en) | 2010-10-20 |
CN104054892B (zh) | 2017-08-29 |
EP2124601B1 (en) | 2012-07-11 |
RU2009133360A (ru) | 2011-03-20 |
KR100848182B1 (ko) | 2008-07-23 |
US20100074988A1 (en) | 2010-03-25 |
CN101616598A (zh) | 2009-12-30 |
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