CN101828625B - 冷冻糖食产品 - Google Patents

冷冻糖食产品 Download PDF

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CN101828625B
CN101828625B CN200911000134.9A CN200911000134A CN101828625B CN 101828625 B CN101828625 B CN 101828625B CN 200911000134 A CN200911000134 A CN 200911000134A CN 101828625 B CN101828625 B CN 101828625B
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chocolate
cocoa
product
caffeine
theobromine
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CN101828625A (zh
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A·霍德勒
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Unilever NV
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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
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/34—Cocoa substitutes
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A23G1/38—Cocoa butter substitutes
    • 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
    • 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
    • A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • 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
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
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    • 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
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Abstract

提供冷冻糖食产品，该产品包括：20-80％含有可可固体的冷冻组合物；20-60％包含可可固体的巧克力或巧克力类似物；和5-20％可可碎粒(按产品重量计)；其中每100g该产品包含至少400mg可可碱和至少40mg咖啡因。

Description

冷冻糖食产品
技术领域
本发明涉及冷冻糖食产品，尤其涉及食用时改善心情的包含巧克力的冷冻糖食产品。
背景技术
巧克力和巧克力产品被认为能改善心情。一部分理由可能是宜人的味道能够促使消费者感到愉快。此外，巧克力包含当食用足够量时在精神药理学方面有活性的物质(Smit等，Psychopharmacology 2004，176，p412-419)。众所周知，尤其是咖啡因(1，3，7-三甲基黄嘌呤)和可可碱(3，7-二甲基黄嘌呤)被摄取时会影响心情，加之其具有其他有益的影响如改善脑功能、更高的警觉度并抑制食欲。这将引起许多消费者吃巧克力的兴趣，以改善他们的心情而不是如服用处方药。一般地，可可粉包含约2wt％的可可碱和0.2％的咖啡因。然而，在大多数食品产品中发现的常规水平的可可固体由于这些量太小以至于对心情状态不会有实质的影响。因此，期望富集咖啡因和可可碱的食品，当其作为食品组分被食用时，能够实现这些化合物的有益影响。
然而，作为化合物添加咖啡因和可可碱可能有损于产品的自然外观，这因而可能引起消费者较低的兴趣。此外，众所周知咖啡因和可可碱是苦味的化合物。因此，为了显示他们在消费上的积极效果，富集这些化合物的食品可能尝起来更苦，这就不受很多消费者喜爱，尤其是儿童。因此，希望开发的产品尝起来不苦且包含增加量的咖啡因和可可碱，尤其是天然来源的咖啡因和可可碱。
发明内容
我们现在已经发现有可能生产一种巧克力冷冻糖食产品，其包含增加量的天然来源的可可碱和咖啡因，其中咖啡因和可可碱由该产品的三种组分提供。因此，第一个方面中本发明提供冷冻糖食产品，包括：
20-80％(按产品重量计)包含可可固体的冷冻组合物；
20-60％(按产品重量计)包括可可固体的巧克力或巧克力类似物；和
5-20％(按产品重量计)的可可碎粒(cocoa nibs)；
其中每100克该产品包含至少400mg可可碱和至少40mg的咖啡因。令人惊讶地是，我们已经发现尽管其含有非常高水平的可可碱和咖啡因，但品尝起来不很苦。
依据本发明，该产品优选每100克产品包含总量至少500mg的可可碱，更优选至少600mg，最优选至少700mg。
本发明所述产品优选每100克产品包含总量至少50mg的咖啡因，更优选至少70mg，最优选至少100mg。
优选该产品包含30-50wt％的冷冻组合物。
优选该产品包括25-45wt％的巧克力或巧克力类似物。
优选该产品包括10-15wt％的可可碎粒。
优选该冷冻组合物的膨胀率至少为50％。
具体实施方式
除了涉及膨胀率的百分比以外，所有的百分比，除非另有说明，均按重量百分比计。
本发明的产品包含含有可可固体、含有可可固体的巧克力或巧克力类似物和可可碎粒的冷冻组合物。
冷冻组合物
术语“冷冻组合物”指通过冷冻包含水的混合组分制备的可食组合物。冷冻组合物包括冰淇淋、冰糕、冷冻酸乳酪及类似物。在本发明中，冷冻组合物包含可可固体，例如可以是巧克力风味的冰淇淋。冰淇淋已经显示出对眶额皮质有影响，当人们感到愉快时，已知脑的一部分激活(参见例如“The Guardian”，4月29日，2005年)。因此，巧克力和冷冻组合物如冰淇淋的结合是一种特别适宜的提供改善心情的食品的方式。除可可固体之外，该冷冻组合物通常还包含脂肪、非脂乳固体和糖，连同其他次要(minor)组分如稳定剂、乳化剂、着色剂和食用香料。
该冷冻组合物优选被充气，那就是说它具有大于20％的膨胀率，优选大于50％，更优选大于75％。优选该冷冻组合物具有小于200％的膨胀率，更优选小于150％，最优选小于120％。膨胀率通过下列等式定义且在大气压力下测量
巧克力/巧克力类似物组合物
此处使用的术语“巧克力”包括黑巧克力(dark chocolate)和牛奶巧克力。术语“巧克力类似物”是指巧克力状的脂肪基糖食组合物，其由脂肪而非可可脂(cocoa butter)(如可可脂等价物、椰子油或是其他植物油)制成。这种巧克力类似物有时也已知为“糖皮(couvertures)”。巧克力类似物不需要遵照在许多国家应用的巧克力的标准化定义。除脂肪和可可固体外，巧克力和巧克力类似物还可含有乳固体，糖或其他甜味剂和食用香料。
巧克力组合物或巧克力类似物组合物可以为任何适当的形式，如冷冻组合物上的涂层，作为位于冷冻组合物内部的碎片(内容物)，或作为冷冻组合物中的沙司(sauce)，如波纹状(ripple)或是漩涡状(swirl)。
可可碎粒
术语“可可碎粒”指可可豆的小颗粒。它们通过干燥可可豆、破碎它们然后除去壳碎片制备而成。保留的可可豆核碎片已知为可可碎粒。一般地，碎粒为尺寸约为2-7mm的颗粒，如约3mm。碎粒可以掺入冷冻组合物或巧克力/巧克力类似物或两者。按产品重量计，碎粒的含量为5-20％，优选10-15％。我们已发现如果更高量的碎粒被使用，冷冻组合物融化并被吞咽后，碎粒依然保持在口中。所得的碎粒块难嚼、使口腔干燥且难以破碎，产生令人不愉快且难以接受的感觉体验。
由巧克力或巧克力类似物涂覆的巧克力风味冰淇淋构成的产品已被人们熟知多年。这些产品包括一些来自用做冰淇淋调味的可可固体和用于涂层中的可可固体的可可碱和咖啡因。巧克力冰淇淋中可可碱和咖啡因的量可以通过将使用“巧克力和可可”Knight编辑，Blackwell Science Ltd.(1999)第10章介绍的数值从每种成分获得的贡献相加而进行评估。可可糖膏(cocoa mass)(＝巧克力液)含有大约1.22％的可可碱和0.21％的咖啡因。可可碎粒与可可糖膏含有相同的组成。可可粉含有1.89-2.69％的可可碱和0.16-0.31％的咖啡因。通过这种方法，我们估计出每100克常规的巧克力冰淇淋中含有约70mg可可碱和3mg咖啡因。
这些量还可通过除去样品中的脂肪并应用HPLC分析而确定。例如Craig等(Journal of Food Science，卷49，1984年1月，p302-303)指出每100g巧克力冰淇淋中可可碱和咖啡因的含量分别为62mg和3.2mg。
在冷冻组合物中可用的可可粉的最大用量为约12wt％。如果使用更大量的可可粉，则未冷冻的混合物会变得十分黏稠，因此难以加工，尤其是难以充气。结果得到坚硬的、浓稠的、和令人不快的冷冻组合物。类似的，在巧克力/巧克力类似物中可用的可可粉的最大用量为约25％。这是因为巧克力/巧克力类似物中脂肪含量必须至少为45％，以保证其具有充分的流动性，以便其适于涂覆冰淇淋，糖含量必须为至少约30％以确保其具有可接受的口感。
采用黑巧克力涂覆的或是含有可可碎粒的巧克力冰淇淋中可可碱和咖啡因的含量可略高于标准的巧克力冰淇淋。在本发明人研究的商业可获得的冰淇淋产品中，MagnumTM香精中可可碱和咖啡因的含量最高。这是一种拥有巧克力涂层和黑巧克力内核的巧克力冰淇淋产品。利用HPLC(如下述实施例1所描述)，发现每100g产品中含有总量为约320mg的可可碱和30mg的咖啡因。
本发明冷冻糖食产品中的咖啡因和可可碱的增加量通过三种组分实现，每一组分都提供可可碱和咖啡因的来源。经对比，如果仅用一或两种组分来达到可可碱和咖啡因的该同样总量，则该产品是不令人满意的。
本发明将参照下列非限定实施例进一步描述。
实施例1
使用表1所示组分制备一种冰淇淋混合物。
表1
  组分 含量(wt％)
  可可粉10/12   12.0
  乳脂   8.0
  葡萄糖浆63DE78％固体   5.0
  蔗糖   11.0
  脱脂奶粉   9.5
  稳定剂   0.156
  乳化剂   0.30
  水   至100
在Technohoy MF75冷冻机中对该混合物进行冷冻和充气至温度约-5℃、膨胀率约60％。收集该冷冻冰淇淋并添加9.0％(225g可可碎粒通过混合制得2500g)的可可碎粒(来自Barry-Callebaut的Nibs-S473)。样品被收集至500ml的纸箱并在-32℃鼓风冷冻机中变硬。变硬后，块被切成17g重(约27ml)的碎片。用包含15％可可碎粒的巧克力涂层涂覆产品，巧克力涂层组成公开在表2。涂层的量通过称重测定且发现每17g冰淇淋的涂层为13.3g。
表2
  组分   含量(wt％)
  蔗糖   34.4
  可可脂   11.1
  乳脂肪(butter oil)   10.6
  可可糖膏   28.5
  大豆卵磷脂   0.43
  可可碎粒   15.0
因此，该产品由51％的冰淇淋、37％的巧克力和12％的可可碎粒组成。可可碱和咖啡因的含量通过下面的HPLC分析得到。将冷冻的样品碾碎。接下来，用石油精(petroleum spirit)提取3次除去脂肪。然后应用Phenyl Hexyl 250×4.6idmm 5μHPLC柱对脱脂样品进行分析(流动相：A＝10％乙腈，0.5％醋酸，B＝100％乙腈)。结果是每100g产品中可可碱和咖啡因的量分别是500mg和40mg，该冷冻糖食产品中只含有天然来源的咖啡因和可可碱。
通过非正式小组对产品品尝。所有样品都不认为是苦味的，尽管含有高水平的可可碱和咖啡因。所有品尝者都认为产品是感觉上可以接受的。鉴于可可碎粒的尺寸(约为3mm)，食用产品时只有相对少量被咬掉，大多数被整体吞咽，因此，基本上感知不到可可的苦味。可可碎粒提供了与冰淇淋相比引人注目的质地，这可能也分散了品尝者对产品任何苦味的关注。
实施例2
进行对比实施例，其中实现高含量的可可碱和咖啡因，但只使用两种组分，即冰淇淋和可可碎粒。制备的巧克力冰淇淋包括10wt％可可粉并使用家用冰淇淋制造机(GelatoTM冰淇淋制造机)搅拌，将1030g冰淇淋与330g可可碎粒混合，以生产一种包含24％可可碎粒和76％巧克力冰淇淋的产品。
可可碱和咖啡因含量由上述HPLC分析法测定，发现每100克产品中分别含有540mg和50mg。然而，由于可可碎粒的比例过高，该产品在感官上不能被接受。当冰淇淋被吞咽后，还有大量的可可碎粒残留在口中，且它们难嚼、干燥口腔且难以分解。
实施例3
进一步的对比试验通过减小可可碎粒的量到可接受的程度，同时增加冰淇淋中可可粉的量进行。制备包含14wt％可可粉的巧克力冰淇淋。1090g冰淇淋与65g可可碎粒结合，以生产包含5.6％可可碎粒和95.4％巧克力冰淇淋的产品。
该冰淇淋混合物非常粘稠且不能用家用冰淇淋制造机搅拌。样品被冷冻后测量的膨胀率仅为9％。
可可碱和咖啡因含量由上述HPLC分析法测定，发现每100克产品中分别含570mg和50mg。该产品被品尝，由于其非常致密、硬且难以在口中嚼碎，故被认为是不受欢迎的。它具有不愉快地浓郁的可可(而非巧克力)风味。
实施例表明通过使用三种组分(巧克力冰淇淋、巧克力和可可碎粒)，可生产出的含有增加量的来自天然源可可碱和咖啡因的产品具有优良的质地，此外令人吃惊地是品尝起来不是非常苦。相比而言，如果只使用一或两种组分达到可可碱和咖啡因的该相同总量，该产品就不能令人满意。
本发明中在上述每个独立部分所涉及到的各个特征和实施方案如果必要可以在作必要修正后酌情应用到其他部分。因此一部分指明的特征可以酌情与其他部分指明的特征组合应用。

Claims (1)

1.冷冻糖食产品，包括：
   30-50%(按产品重量计）含有可可固体的冷冻组合物；
20-60%(按产品重量计）包含可可固体的巧克力或巧克力类似物；和
5-20％(按产品重量计）的可可碎粒；
其中每100g该产品包含至少400mg的可可碱和至少40mg的咖啡因。
2. 根据权利要求1所述的冷冻糖食产品，其中每100g产品至少包含500mg可可碱。
3. 根据权利要求1或2所述的冷冻糖食产品，其中每100g产品至少包含50mg咖啡因。
4. 根据权利要求3所述的冷冻糖食产品，其中每100g产品至少包含100mg咖啡因。
5. 根据权利要求1或2所述的冷冻糖食产品，其中所述巧克力或巧克力类似物构成产品的25-45wt％。
6. 根据权利要求1或2所述的冷冻糖食产品，其中所述可可碎粒构成产品的10-15wt％。
7. 根据权利要求1或2所述的冷冻糖食产品，其中该冷冻组合物的膨胀率至少为50％。
8. 根据权利要求1或2所述的冷冻糖食产品，其中所述可可碎粒的大小为2-7mm。
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