CN101686691A - 抗湿薄饼 - Google Patents
抗湿薄饼 Download PDFInfo
- Publication number
- CN101686691A CN101686691A CN200880012599A CN200880012599A CN101686691A CN 101686691 A CN101686691 A CN 101686691A CN 200880012599 A CN200880012599 A CN 200880012599A CN 200880012599 A CN200880012599 A CN 200880012599A CN 101686691 A CN101686691 A CN 101686691A
- Authority
- CN
- China
- Prior art keywords
- pancake
- food
- moisture resistant
- water activity
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Images
Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及当暴露于潮湿环境时保持其松脆质地的抗湿或耐湿薄饼。
Description
发明领域
本发明涉及当暴露于潮湿环境时保持其松脆质地的抗湿或耐湿薄饼。在本发明中,“抗湿”和“耐湿”意指同一概念并且可互换使用。
发明背景
薄饼的制作包括制备主要含面粉和水的面糊,可向其中加入其它次要成分。通常含有40-50%面粉的面糊用于制作商业扁平薄饼。一般配方还可例如包含至少一种如下成分:脂肪和/或油、卵磷脂和/或乳化剂、糖、全蛋、盐、碳酸氢钠、碳酸氢铵、脱脂奶粉、大豆粉、酵母和/或酶如木聚糖酶或蛋白酶。在薄饼制作中,在准备工作以后,通常将面糊在特定温度下在两个加热的刻花金属板之间烹制一定时间,例如在160℃下进行2分钟,以制作具有低水分的大扁平薄饼片。在冷却以后,将薄饼根据最终产品的要求进行加工。
薄饼为烘焙产品,其由薄饼面糊制得且具有松脆、易碎和弱的坚固性。它们为薄的,总厚度通常为<1至4mm,并且典型的产品密度为0.1-0.3g/cm3。
表面为精确形成的,符合用于烘焙的板的表面形状。它们通常一面或两面带有图案。
K.F.Tiefenbacher于“Encyclopaedia of Food Science,FoodTechnology and Nutrition p 417-420-Academic Press Ltd London-1993”中描述了两种基本类型的薄饼:
1)无糖或低糖薄饼。最终的饼干含0至低百分数的蔗糖或其他糖。通常的产品为扁平且空心薄饼片、模制锥体或奇特形状。
2)高糖薄饼。大于10%的蔗糖或其他糖是新鲜烘焙片的可塑性的原因。它们可以在糖再结晶发生以前成形为不同形状。典型的产品为模制和辊压糖锥体、辊压薄饼棒和深度成形(deep-formed)的奇特形状。
本发明涉及基本为类型(1)的薄饼,即无糖或低糖薄饼,其将在下面更详细地描述。
薄饼可区别于其他饼干/曲奇之处在于薄饼烘焙面糊得到,而饼干/曲奇通常由生面团烘焙。面糊为悬浮液,会流过管道,而饼干生面团相当粘稠可以辊压和变平,并且通常具有小于50份/100份面粉的含水量。
根据我们的欧洲共同未决专利申请No.06018976.8,薄饼也可通过挤出制作。
制作薄饼可使用酶,优选内切蛋白酶(如来自枯草芽孢杆菌(Bacillussubtilis)的中性细菌蛋白酶或来自番木瓜(carica papaya)的木瓜蛋白酶)以水解小麦面筋中的肽键,具有防止形成面筋块的作用,以及木聚糖酶(戊聚糖酶)以水解阿糖木聚糖(戊聚糖)中的木聚糖骨架,具有降低小麦戊聚糖的水结合能力的效果,以重新分布其他面粉组分中的水并且降低面糊粘度。也可使用这些酶的组合,以降低面糊粘度,使面糊更均匀,提高机械加工性,允许标准面粉品级的使用和/或提高面糊中的面粉水平。这些制剂被广泛接受(Food Marketing&Technology,1994年4月,第14页)。
轻和松脆的“方便(on the go)”产品的趋势很强,并且与容许的填充物组合的薄饼是消费者高度满意的。薄饼的一个主要特征为当与对比质地的组分如奶油、果酱或巧克力接触时它的脆的性质。然而,主要缺点是当薄饼吸收来自一些组分或外部环境的湿气时,脆性通常降低。众所周知的是,如果谷物薄饼的水份含量提高到超出特定的水平时,则薄饼在质量上惊人的变差,损失松脆性并且变得“板结”和不脆。因此,薄饼被感觉是湿的,并且消费者不希望这样的最终食品。
在已知克服此问题的尝试中,已降低用于薄饼产品中的填充物的水活度。一种降低水活度的方法已公开于EP-A-372596中,其包括加入诸如山梨糖醇、甘油或多元醇的成分。降低水活度的另一法已公开于EP-A-515864中,其包括加入水胶体。降低水活度的又一个常见方法为加入脂肪。然而,这些方法通常伴随香味、味道和质地问题。另外,它们未提供消费者日益需要的低脂肪-低卡路里产品,特别是轻和脆“方便”产品的趋势。
提高松脆保持度的其他已知方法为用可食用水分阻隔层涂覆薄饼以防止水从填充物转移至薄饼。巧克力或脂肪原料可用于提供这种抗湿层,例如如EP-A-1080643所述。然而,这些额外的处理要求通过浸渍、喷雾、包衣或类似方法涂覆薄饼,这使糖果产品的工业生产非常复杂。另外,巧克力或脂肪原料的使用增加了卡路里。
WO 02/39820寻求提供在高水份含量下具有提高的松脆性的烘焙食品,这通过使用增甜剂如形成结晶水合物的糖(如麦芽糖、异麦芽糖、海藻糖、乳糖和棉子糖)或高分子量淀粉水解产物实现。此方法不适于不含所需高水平增甜剂的无糖或低糖薄饼。
此方法需要使用(与面粉相比)昂贵的成分并且重要限制在于当它们通过内生面粉酶逐渐水解时,高分子量淀粉水解产物的性能在面糊保留期间变差。这导致产生具有低葡萄糖当量(DE)的最终面糊,使得烘焙期间薄饼的粘性增加。粘性薄饼对生产量具有不利影响并且因此需要使用更多的脂肪。
EP-A-1415539公开了一种面粉基食品如通过使用热稳定的α-淀粉酶来控制薄饼质地性能而制作的薄饼。未提到耐湿性。
Journal of Cereal Science 43(2006),第349页公开了在烘焙以前将α-淀粉酶喷在面包生面团表面上以说明淀粉水解对面包皮松脆性的作用。然而,尽管α-淀粉酶处理产生起初松脆的新鲜面包,但松脆性在2小时的储存中消失。
发明综述
本发明寻求通过向薄饼本身提供抗湿性而克服以上缺点,并且我们惊讶地发现,在高水活度环境中保持其松脆性的无糖或低糖抗湿薄饼可通过在面糊中使用热稳定的α-淀粉酶而制备。
薄饼的松脆性可通过穿透试验(也称作刺破试验或压裂试验)评估,其通过使用能够记录探针刺入薄饼期间的力/距离参数的质地分析仪进行。该仪器将圆柱形探针迫入堆叠的5块薄饼中并记录特定距离的结构破裂(力降)。力降的频率使得薄饼质地之间不同,从而力降数越高,松脆性越高。应用于此试验的条件为:质地分析仪TA.HD,Stable Micro Systems,英国;测压元件50kg;4mm直径圆柱形不锈钢探针;刺入速率1mm/s;距离8mm;大于0.2N的力降记录;触发力大于0.5N;采集速率500点/秒。Van Hecke E.(1991),“Contribution a l′étude des propriétés texturals desproduits alimentaires alvéolés.Mise au point de nouveaux capteurs.Ph.D.Thesis,Universitéde Technologie de Compiégne”建议一种基于4个参数来表征力变形曲线的方法。耐湿性的变化可与这些参数之一(松脆性功,Wc)相关,其定义为:
松脆性功,Wc(N.mm)。N.mm(牛顿毫米)为所用的非SI功单位。
其中No:峰总数
d:刺入距离(mm)
A:力变形曲线下的面积(N.mm)
以上等式可简化为Wc=A/No。
当水活度升高到0.3以上时,标准薄饼倾向于逐渐损失其可感知的松脆性。
此松脆性损失为具有影响力的许多因素的统一体(随水合连续变化),如食谱、密度、几何形状等。使用以上穿透试验,我们发现当水活度由0.1升高到0.25时,标准薄饼的Wc开始升高。
一旦标准薄饼的水活度升高到约0.3以上时,0.1的水活度升高导致所述标准薄饼Wc的升高大于1.5。
发明详述
在本发明中,抗湿薄饼定义为在高水活度环境下保持松脆性的薄饼,即当在升高的水活度水平下平衡时保持其机械耐性和它的起初感官属性,使得在0.3-0.4,令人惊讶的是0.4-0.5,更令人惊讶的是0.5-0.6的水活度下,0.1的水活度升高导致小于1.5的Wc升高。
因此,本发明提供无糖或低糖抗湿薄饼,其特征在于在0.3-0.6的水活度下,水活度升高0.1导致小于1.5,优选小于1.25,更优选小于1.0的Wc升高。
在本发明中,无糖或低糖薄饼定义为基于薄饼重量含0-15重量%增甜剂,优选0-10重量%增甜剂,更优选0-8重量%增甜剂,甚至更优选0-5重量%增甜剂的薄饼。增甜剂可以为蔗糖或其他糖或具有任何葡萄糖当量(DE)的淀粉水解产物或菊粉水解产物或两种以上这些增甜剂的混合物。不同于蔗糖的糖的实例例如为葡萄糖、乳糖、麦芽糖或果糖、以及结晶水合物形成物如异麦芽糖、海藻糖或棉子糖。
薄饼也可含添加的酶如蛋白酶和/或木聚糖酶。
薄饼可以例如为具有几何形状或卡通特征形状以及字母表字母或数字性质的扁平薄饼。也可以为三维形状的薄饼如锥体状、玻璃状、盘状。薄饼质地产生于主要由胶状淀粉构成的凝胶结构中的气室的产生。烘焙板的高温引起存在于面粉中的淀粉颗粒快速糊化以及凝胶状基质内部的气泡产生和膨胀。在一般实践中,这些气室主要产生于产气剂如添加的碳酸氢盐或由产生气体的微生物如面糊发酵期间的酵母产生的二氧化碳和通过加热产生的蒸汽。因此,薄饼可视为具有分散气室的糊化并干燥的淀粉/面粉的固体泡沫(在一些情况下其可形成几乎连续的相)。
制备本发明薄饼的一种方法包括将存在于面粉中的淀粉通过热稳定的α-淀粉酶酶催解聚,导致淀粉的分子量降低和在烘焙步骤时的淀粉粘度降低。不希望受理论束缚,但认为粘度下降使得气泡进一步生长,这是由于糊化的淀粉相的更低粘度。抗湿薄饼可通过包括如下步骤的方法制备:通过将至少面粉、水和热稳定的α-淀粉酶混合制得面糊,并将它在至少一个热表面上烘焙。
面糊通常包含约40-50%面粉,例如小麦粉,其本身含约70%主要以颗粒形式出现的淀粉。在一些面糊中,除面粉外,可加入淀粉。未受损淀粉在糊化(一种包括通过加热从淀粉颗粒中溶解出淀粉分子的方法)以前不能够通过淀粉分解酶改性。
淀粉分解酶仅可在淀粉颗粒已进入约50-60℃以上的温度下出现的糊化过程时有效进攻淀粉。在本发明中,酶催水解通过使用热稳定的α-淀粉酶在热烘焙板之间随淀粉糊化开始。
优选将α-淀粉酶与其他成分同时加入面糊中,并且能够在对应于水蒸发的时间内,在烤箱中在约100℃的温度水解淀粉。然后酶在干燥阶段在达到的更高温度下逐步失活。也可将α-淀粉酶恰在烘焙阶段之前加入面糊中,应为酶将仅在烤箱中水解糊化的淀粉。
覆盖宽范围热稳定性的不同α-淀粉酶可在市场上得到,例如具有低热稳定性(55-60℃)的真菌α-淀粉酶、具有中热稳定性(60-70℃)的谷类α-淀粉酶和具有至多100℃的高热稳定性的细菌α-淀粉酶。所用酶优选源自细菌,大多数在5-7的pH和约70-105℃的温度下是活性的。例如酶可以由具有α-淀粉酶活度的杆状菌(Bacillus)属或任何其他微生物、植物或动物生产。
可用的适合的α-淀粉酶为通过枯草芽孢杆菌(Bacillus subtilis)发酵产生的Validase HT 340L,其具有90-95℃的最适宜活性温度和至多100℃的有效活性温度,和通过枯草芽孢杆菌(Bacillus subtilis)发酵产生的ValidaseBAA,其具有65-75℃的最适宜活性温度和至多90℃的有效活性温度,两种酶都来自Valley Research。
因此,本发明抗湿薄饼优选包含热稳定的α-淀粉酶和原位改性淀粉。
掺入面糊中的热稳定的α-淀粉酶的量基于面糊的总重量可以为0.0005-1.0%,优选0.001-0.5%,更优选0.01-0.25重量%。
如果需要的话,本发明薄饼还可以含有通常用于烘焙糖果中的脂肪或油,其量基于薄饼总重量通常小于4.0%,优选小于2.0重量%。
本发明薄饼在高水分含量下保持所需质地品质,如松脆性,并因此具有提高的耐湿性,特别是在0.30以上的水活度下。
得到的薄饼可作为薄饼本身提供给消费者,但也可以进一步加工成糖果或开胃食品或宠物食品,其中薄饼接触其他食材。因此,本发明还包括一种食品,其包含与其他食材接触的抗湿薄饼,该食品特征在于在0.3-0.6的水活度下,水活度升高0.1导致小于1.5,优选小于1.25,更优选小于1.0的Wc升高。其他食材可以为糖果或开胃食品或宠物食品。
优选薄饼直接与所述食材接触。可使用常规食材,适合的食材的实例为巧克力、果冻、代脂巧克力(compound chocolate)、冰淇淋、果汁冰糕、坚果糊、奶油基产品品、蛋糕、慕斯、牛轧糖、焦糖、果仁糖、果酱、再加工薄饼、或这些成分的组合,该组合包括或不包括不同状态的相同成分或不同成分的馅内含物(inclusion)。就开胃产品而言,适合的食材包括鱼或肉糊、奶酪基材料或蔬菜泥。这种食品可包括一种或多种这些其他材料,如用于薄饼的填充物。所述食材可含高水活度。在本发明中,就具有填充物的食材而言,在填充物与薄饼之间平衡以后,对于至多0.65的水活度而言,可实现可接受的感官感知。然而,由于填充物将在平衡阶段损失水分,填充物可预先已具有更高的水活度值。例如,可制得由夹有相同或不同填充物的薄饼外层构成的三明治棒。三明治也可以为薄饼和填充物配对的沿续,其中第一和最后一层为薄饼,包含2-15个薄饼层。尽管通常不必使用水分阻隔层,但如果需要的话,可任选使用水分阻隔层。
也可使用薄饼作为糖果或开胃产品或宠物食品的芯或芯的一部分。可将薄饼在涂覆材料中包衣或模制,其中涂覆材料可以为任何常规涂覆材料,例如巧克力、复合物、糖衣、焦糖或这些的组合。优选食品为糖果产品。
优选,平衡时食品的最大水活度为0.65。
由于本发明薄饼在高水活度下保持所需质地品质如松脆性或易碎性,本发明能够生产具有更健康填充物如低脂肪或低卡路里填充物,或新填充物如焦糖、水果酱或真正水果填充物的新糖果薄饼产品,其中薄饼直接与填充物接触而不需要抗湿层。
实施例
下列实施例进一步说明本发明。
实施例1:薄饼耐湿性的机械评估
制备具有如下配方的面糊:
面粉 100.0份
水 160.0份
蔗糖 2份
脂肪 1.0份
卵磷脂 0.2份
碳酸氢钠 0.2份
制备两份面糊。将0.1份商业α-淀粉酶——含1,200,000 ModifiedWohlgemuth Units(改进Wohlgemuth单位(MVVU))的来自ValleyResearch的Validase BAA加入其中一份中(处理份)。未加入α-淀粉酶的另一份用作参考(标准份)。
制备薄饼以提供两种类型的薄饼:一系列没有酶的参考薄饼(标准)和一系列用α-淀粉酶处理的薄饼(处理的)。薄饼通过在烤箱(25-板薄饼烤箱,Hebenstreit Moerfelded,West Germany)中在加热至130℃的两个金属板之间将面糊烘焙2分钟而制备。在短暂冷却后,在机械测试以前将试样在气候室中在所需水活度(Aw)下水合15天。在水合以后测量每个试样的Aw以检验试样正确水合。
为评估薄饼的耐湿性,使用能记录探针刺入薄饼期间的力/距离参数的质地分析仪。该仪器将圆柱形探针迫入堆叠的5个薄饼中并记录结构破裂(力降)。力降频率使得薄饼质地之间不同,由此力降数越高,松脆性越高。
应用于此测试的条件为:质地分析仪TA.HD,Stable Micro Systems,英国;测压元件50kg;4mm直径圆柱形不锈钢探针;刺入速率1mm/s;距离8mm;大于0.2N的力降记录;触发力大于0.5N;采集速率500点/秒。
使用基于用于表征力变形曲线的如下4个参数的方法分析不同薄饼的机械性能。
松脆性功,Wc(N.mm)
No:峰总数
d:刺入距离(mm)
A:力变形曲线下的面积(N.mm)
耐湿性的变化可与这些参数之一(松脆性功,Wc)相关,其定义为:
等式可简化为Wc(N.mm)=A/No。
Wc值越低,薄饼越脆。对于给定的水活度升高,Wc的升高越低,耐湿性越大。
与不含α-淀粉酶的薄饼(标准)相比,含α-淀粉酶的薄饼(处理的)显示改善的耐湿性和松脆性保持。这在图1中说明,其中可以看出在0.3的水活度下,含α-淀粉酶的薄饼(处理的)的Wc值较低,对于薄饼水活度由薄饼水活度最小值0.3每升高0.1,含α-淀粉酶的薄饼(处理的)的Wc改变小于1,而不含α-淀粉酶的薄饼(标准)的Wc改变大于1.5。
实施例2:薄饼的感官评估
将包含780g小麦粉、730g水和次要成分的面糊在35℃下用包含蛋白酶和木聚糖酶的商业酶混合物处理30分钟以得到适合的粘度。将2g碳酸氢钠加入混合物中。制备三份面糊。将每g含1,200,000 ModifiedWohlgemuth Units(MVVU)并且具有65-75℃的最佳活性温度和至多90℃的有效活性温度的商业α-淀粉酶——来自Valley Research的ValidaseBAA分别以0.25和0.5g/kg面糊的量加入2份中。未加入α-淀粉酶的第三份用作参考。薄饼通过将面糊在烤箱(Hebenstreit ZQE Mini)中在加热至160℃的两个金属板之间烘焙2分钟而制备。在短暂冷却后,将薄饼保持在密封塑料袋(约0.05水活度)中或在24℃下在含饱和盐溶液的干燥器(水活度:0.22、0.33、0.43和0.53)中平衡。
十名经训练的参与者参加感官评估。在训练期间,产生关于描述性术语的9种属性的术语表。按照等级用参照物训练参与者直至他们理解所有属性并始终如一地给产品打分。
薄饼在不同水活度水平(Aw 0.11、0.22、0.33和0.43)下平衡三周并放置在小玻璃广口瓶(每广口瓶中5个3cm直径圆盘)中。在红光下评估用三位随机代码数字编号的试样。
感知关于弹性、易碎、轻盈和熔融等属性的主要差别(图2)。在低水活度(Aw 0.11)下,没有感知到处理的与参考薄饼之间的差别。在升高水活度下,判断出α-淀粉酶处理的薄饼比参考薄饼的弹性效且更易碎。这表明α-淀粉酶处理改善了水合时薄饼的松脆性保持。关于轻盈和熔融速率属性,还发现用α-淀粉酶制备的薄饼对于水合不太敏感。
属性定义如下:
弹性:当薄饼在臼齿之间受压而不碎它时感知为弹性。
易碎:当用臼齿咬碎薄饼时形成颗粒的量。在第一次咬碎时评估。
轻盈:当用臼齿咀嚼薄饼时薄饼起沫。在前三次咀嚼时评估。
熔融速率:当在舌与上腭之间挤压时薄饼的熔融。在前三次咀嚼时评估。
实施例3:混合品(薄饼-焦糖膏)的感官评估
根据实施例2所述方法制备薄饼以提供两种类型的薄饼:1系列无酶的参照薄饼和1系列用α-淀粉酶(0.5g/kg面糊)处理的薄饼。
将薄饼切成3cm直径的片(平均重量:0.4g)并使其在在24℃下在含饱和氯化镁溶液的密封干燥器(相对湿度:32.8%)中平衡至恒重3周。将焦糖膏(2.4g;水活度0.533)夹在2片薄饼片之间并将得到的三明治放在小的独立密封广口瓶中。使广口瓶处于24℃下3周以使水从膏中迁移至薄饼直至平衡(0.49水活度)。
由一组6位实施例2的经训练的参与者收集关于质地的描述性感官数据。所有评估者均发现了参照试样与α-淀粉酶处理试样之间的非常显著的差别。判断出这些α-淀粉酶处理的试样比没有α-淀粉酶而制得的试样更松脆、易碎且弹性更小。评估者认为这些产品具有比参照试样显著更满意的质地。
Claims (24)
1.一种无糖或低糖抗湿薄饼,其特征在于在0.3-0.6的水活度下,水活度升高0.1导致小于1.5的Wc升高。
2.根据权利要求1的抗湿薄饼,其还包含加入的蛋白酶和/或木聚糖酶。
3.根据权利要求2的抗湿薄饼,其中所述薄饼为扁平薄饼或三维形状薄饼。
4.根据权利要求1的抗湿薄饼,其中所述薄饼含有基于薄饼重量为0-8重量%的增甜剂。
5.根据权利要求1的抗湿薄饼,其中所述薄饼含有基于薄饼重量为0-5重量%的增甜剂。
6.根据权利要求1-5中任一项的抗湿薄饼,其包含热稳定的α-淀粉酶和原位改性淀粉。
7.根据权利要求6的抗湿薄饼,其中掺入面糊中的热稳定的α-淀粉酶的量基于面糊总重量可以为0.0005-1.0重量%。
8.根据权利要求6或7的抗湿薄饼,其中所述α-淀粉酶为细菌、真菌、动物或植物来源的。
9.根据权利要求1的抗湿薄饼,其不含高分子量淀粉水解产物或结晶水合物形成物。
10.根据权利要求1的抗湿薄饼,其中所述薄饼含有基于薄饼重量为小于4.0重量%的可食用脂肪或油。
11.根据权利要求1的抗湿薄饼,其中所述薄饼含有基于薄饼重量为小于2.0重量%的可食用脂肪或油。
12.制造抗湿薄饼的方法,其包括如下步骤:通过将至少面粉、水和热稳定的α-淀粉酶混合制成面糊;和将面糊在至少一个热表面上烘焙。
13.一种包含与其他食材接触的无糖或低糖抗湿薄饼的食品,其特征在于在0.3-0.6的水活度下,水活度升高0.1导致小于1.5的Wc升高。
14.根据权利要求13的食品,其中所述其他食材为糖果材料、开胃材料或宠物食品材料。
15.根据权利要求14的食品,其中所述糖果材料为巧克力、果冻、代脂巧克力、冰淇淋、果汁冰糕、坚果糊、奶油、奶油基产品、蛋糕、慕斯、牛轧糖、焦糖、果仁糖、果酱、再加工薄饼、或这些成分的组合,该组合包括或不包括不同状态的相同成分或不同成分的内含物。
16.根据权利要求14的食品,其中所述开胃材料为鱼或肉糊、奶酪基材料或蔬菜泥。
17.根据权利要求13-16中任一项的食品,其中包括一种或多种其他食材作为薄饼的填充物。
18.根据权利要求17的食品,其中所述其他食材为糖果材料并且为低脂肪或低卡路里填充物、水果酱或真正水果填充物。
19.根据权利要求13-16中任一项的食品,其中所述薄饼为糖果产品或开胃产品或宠物食品的芯或芯的一部分。
20.根据权利要求13-19中任一项的食品,其中所述薄饼在不存在水分阻挡层的情况下直接与食材接触。
21.根据权利要求13-19中任一项的食品,其中在薄饼与糖果材料之间存在水分阻挡层。
22.根据权利要求13-21中任一项的糖果产品,其中所述其他食材具有高水活度。
23.根据权利要求13-22中任一项的糖果产品,其中平衡时所述产品的最大水活度为0.65。
24.呈现抗湿性且保持松脆性的无糖或低糖薄饼的用途,所述薄饼特征在于在0.3-0.6的水活度下,水活度升高0.1导致小于1.5的Wc升高。
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EP1080643B1 (en) | 1999-08-31 | 2003-11-19 | Loders Croklaan B.V. | Blends for barrier layers for food products |
US6824799B1 (en) * | 2000-10-24 | 2004-11-30 | General Mills, Inc. | Food product with enhanced crispiness |
EP1415539A1 (en) * | 2002-10-30 | 2004-05-06 | Nestec S.A. | Flour based food product comprising thermostable alpha-amylase |
-
2007
- 2007-04-20 EP EP20070106604 patent/EP1982598A1/en not_active Withdrawn
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2008
- 2008-04-21 US US12/596,781 patent/US20100092612A1/en not_active Abandoned
- 2008-04-21 RU RU2009142801/14A patent/RU2479210C2/ru not_active IP Right Cessation
- 2008-04-21 UA UAA200911924A patent/UA100982C2/ru unknown
- 2008-04-21 WO PCT/EP2008/054792 patent/WO2008129027A1/en active Application Filing
- 2008-04-21 BR BRPI0810231-7A patent/BRPI0810231A2/pt not_active Application Discontinuation
- 2008-04-21 EP EP08749625A patent/EP2148571A1/en not_active Withdrawn
- 2008-04-21 MX MX2009009976A patent/MX2009009976A/es unknown
- 2008-04-21 CA CA002677954A patent/CA2677954A1/en not_active Abandoned
- 2008-04-21 CN CN200880012599.3A patent/CN101686691B/zh not_active Expired - Fee Related
- 2008-04-21 AU AU2008240677A patent/AU2008240677A1/en not_active Abandoned
-
2014
- 2014-12-04 US US14/560,884 patent/US20150125572A1/en not_active Abandoned
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104427878A (zh) * | 2012-07-05 | 2015-03-18 | 帝斯曼知识产权资产管理有限公司 | 包含木聚糖酶的松脆烘焙产品 |
CN104872354A (zh) * | 2015-05-18 | 2015-09-02 | 青岛耕耘百年食品股份有限公司 | 一种即墨麻片及其制备方法 |
CN107743361A (zh) * | 2015-06-16 | 2018-02-27 | 雀巢产品技术援助有限公司 | 薄脆饼产品或膨胀挤出谷物产品 |
CN107535565A (zh) * | 2017-09-21 | 2018-01-05 | 杨益民 | 一种无糖空心酥饼及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
RU2479210C2 (ru) | 2013-04-20 |
CN101686691B (zh) | 2014-05-07 |
RU2009142801A (ru) | 2011-05-27 |
UA100982C2 (ru) | 2013-02-25 |
AU2008240677A1 (en) | 2008-10-30 |
MX2009009976A (es) | 2009-10-12 |
BRPI0810231A2 (pt) | 2014-09-16 |
US20150125572A1 (en) | 2015-05-07 |
EP2148571A1 (en) | 2010-02-03 |
US20100092612A1 (en) | 2010-04-15 |
WO2008129027A1 (en) | 2008-10-30 |
CA2677954A1 (en) | 2008-10-30 |
EP1982598A1 (en) | 2008-10-22 |
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