CN101888790A - 含有明胶的无糖果冻 - Google Patents
含有明胶的无糖果冻 Download PDFInfo
- Publication number
- CN101888790A CN101888790A CN2008801193042A CN200880119304A CN101888790A CN 101888790 A CN101888790 A CN 101888790A CN 2008801193042 A CN2008801193042 A CN 2008801193042A CN 200880119304 A CN200880119304 A CN 200880119304A CN 101888790 A CN101888790 A CN 101888790A
- Authority
- CN
- China
- Prior art keywords
- sugar
- weight
- jelly
- alcohol
- maltitol
- 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.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 66
- 239000008274 jelly Substances 0.000 title claims abstract description 65
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 17
- 239000008273 gelatin Substances 0.000 title claims abstract description 17
- 229920000159 gelatin Polymers 0.000 title claims abstract description 17
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 17
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 28
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 26
- 239000000845 maltitol Substances 0.000 claims description 38
- 235000010449 maltitol Nutrition 0.000 claims description 38
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 26
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 20
- 229940035436 maltitol Drugs 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 11
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 10
- 229920002527 Glycogen Polymers 0.000 claims description 9
- 229940096919 glycogen Drugs 0.000 claims description 9
- 238000006116 polymerization reaction Methods 0.000 claims description 9
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 claims description 6
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 claims description 6
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 claims description 6
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 abstract description 24
- 235000020357 syrup Nutrition 0.000 abstract description 11
- 239000006188 syrup Substances 0.000 abstract description 11
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- 238000002156 mixing Methods 0.000 abstract description 5
- 239000005715 Fructose Substances 0.000 abstract description 4
- 229930091371 Fructose Natural products 0.000 abstract description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 4
- 208000002925 dental caries Diseases 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- -1 sugar Chemical class 0.000 abstract description 4
- 208000008589 Obesity Diseases 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000020824 obesity Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 150000008163 sugars Chemical class 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 9
- 239000003349 gelling agent Substances 0.000 description 9
- 239000008103 glucose Substances 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 9
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
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- 238000002474 experimental method Methods 0.000 description 6
- 238000011031 large-scale manufacturing process Methods 0.000 description 5
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 229960004793 sucrose Drugs 0.000 description 4
- 239000000811 xylitol Substances 0.000 description 4
- 235000010447 xylitol Nutrition 0.000 description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 4
- 229960002675 xylitol Drugs 0.000 description 4
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- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 229960004106 citric acid Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 230000005802 health problem Effects 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 230000000977 initiatory effect Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- XSTXAVWGXDQKEL-UHFFFAOYSA-N Trichloroethylene Chemical compound ClC=C(Cl)Cl XSTXAVWGXDQKEL-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 229960004016 sucrose syrup Drugs 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
- A23L29/37—Sugar alcohols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本申请涉及一种使用明胶的无糖果冻组合物,更具体而言,所获得的无糖果冻组合物是通过用糖醇替代生产常规果冻所用的糖例如蔗糖,果糖,和淀粉糖浆并将它们按适宜混合比混合以用于预防和治疗肥胖,糖尿病,和龋齿以及保持常规含糖果冻中所含有的甜度和品质。
Description
发明领域
本发明涉及一种使用明胶的无糖果冻组合物,更具体而言,所获得的无糖果冻组合物是通过用糖醇替代生产常规果冻所用的糖例如蔗糖,果糖,和淀粉糖浆并将它们按适宜混合比混合以用于预防和治疗肥胖,糖尿病,和龋齿以及保持常规含糖果冻中所含有的甜度和品质。
背景技术
随着消费者对新的健康食品兴趣的增长,对不含有高热量含糖类例如高热量糖,和会造成糖尿病和龋齿的葡糖糖浆,同时保持常规食品中所含甜度的新的健康食品的需求快速增长。
为满足上述需求,糖醇包括木糖醇,山梨糖醇,麦芽糖醇(C12H24O11),麦芽三醇,乳糖醇(1,4-半乳糖基-葡萄糖醇),甘露醇(C6H14O6),异麦芽糖醇,麦芽糖醇糖浆(还原麦芽糖葡萄糖浆),多聚葡萄糖醇浆(还原葡萄糖浆)被广泛用作糖类例如蔗糖,果糖,葡萄糖浆并生产和销售多种含有糖醇替代常规糖类的食品。
常规地,糖类包括蔗糖,葡萄糖,果糖,太妃糖,糖浆,糊精,低聚糖,其是由淀粉原料或蔗糖糖浆加工获得的。低聚糖是由糖苷键形成的多元单糖所组成的,特别是具有3-8个单糖被称为低聚糖。糖醇是由糖在高温高压下氢化反应制备的,糖醇也可成为氢化糖,多元醇等。通常,那些含有50%或更高含量的麦芽糖醇的被称为麦芽糖醇糖浆,而含量低于50%的那些成为多聚葡萄糖醇。多聚葡萄糖醇比麦芽糖醇糖浆具有更高的聚合度,这表明了它是具有更大平均分子量的糖醇。
异麦芽糖醇是几乎不吸湿的白色晶体,其具有相对于糖的甜度0.45的甜度,具有与糖相似的味道,具有新鲜味道且没有余味,其可用作糖果,口香糖,和冷饮料的替代品,具有比糖低的热量,同时比木糖醇或山梨糖醇更少可能诱发腹泻。特别地,不像葡萄糖,它对血糖水平影响很小,因而适宜作为糖尿病患者的糖替代品。
通常地,使用明胶作为主要胶凝剂的果冻含有10-15%的水因而具有相对高的弹性;使用果胶作为主要胶凝剂的果冻在酸的存在下变得松脆;而使用角叉菜胶或魔芋胶作为主要胶凝剂的果冻具有50-80%的含水量以便可提供松软的食品味道和弹性。
对于含有糖醇替代糖的无糖果冻的大规模生产,必需确定果冻中所含成分的最佳混合比以便可提供与含糖果冻相似的物理特性(例如粘性)也可预防由于果冻的吸湿性和重结晶所致的品质劣化。然而,获得最佳混合比并不是容易的任务,因而在无糖果冻的大规模生产中存在障碍。
发明内容
技术问题
出于对解决上述生产无糖果冻的问题的深刻研究,本发明的发明人发现了一种大规模生产果冻的方法,其中糖类被糖醇所替代,是通过按最佳混合比例添加糖醇还使用明胶作为胶凝剂。
因此,本发明的目的是提供具有常规果冻的甜度和质地同时保持低热量,和预防龋齿的无糖果冻组合物,以满足近来消费者对良好健康的向往。
技术方案
本发明涉及通过使用糖醇制备的无糖果冻组合物,相对于含有50-90重量%的多聚葡萄糖醇和10-50重量%的麦芽糖醇糖浆的100重量份的糖原料其含有3.0-10.0重量份的明胶。
有益效果
本发明提供了无糖果冻,其通过使用糖醇例如木糖醇,麦芽糖醇,山梨糖醇,和异麦芽糖替代糖类例如糖制备而成。具体而言,本发明所述的果冻保持了常规果冻的甜度和品质以及含有低热量以便通过预防肥胖和龋齿,降低由于摄取糖引起的健康问题所造成的医药成本来保护消费者健康。
最佳实施方式
因为消费者比以前更关注健康,向往无糖食品的健康趋势,在果冻爱好者中存在对无糖果冻的不断增长的需求。然而,对于生产含有糖醇替代糖的无糖果冻,必需获得果冻成分的最佳混合比以便可以达到与含糖果冻相似的物理特性(例如粘度)也可以预防由于果冻的吸湿性和重结晶所致的品质劣化。然而,获得最佳混合比并不是容易的任务,因而在无糖果冻的大规模生产中存在障碍。
因此,本发明的发明人对获得无糖果冻组合物进行了广泛的研究并最终成功制备了无糖果冻组合物。
本发明涉及如下文所述的添加糖醇替代糖的果冻。
本发明涉及无糖果冻组合物,相对于含有50-90重量%的多聚葡萄糖醇和10-50重量%的麦芽糖醇糖浆的100重量份的糖原料其含有3-10重量份的明胶。通常,麦芽糖醇含有高于50%的麦芽糖醇,同时多聚葡萄糖醇含有低于50%的麦芽糖醇。因为多聚葡萄糖醇的聚合度高于麦芽糖醇糖浆的聚合度,多聚葡萄糖醇被归类为具有更高平均分子量的糖醇。
在本发明中,麦芽糖醇糖浆和多聚葡萄糖醇也是独立定义的。
本发明的成分将在下文中更具体地描述。
麦芽糖醇是具有相对于蔗糖的甜度75-95%甜度的甜味剂。当糖被内在酶直接消化并作为能量源被身体吸收时,由肠道细菌分解的麦芽糖醇大部分(70-90%)被排出体外,而仅有少量被身体吸收,因而被认为是低热量物质。
而且,麦芽糖醇是具有胰岛素独立性、抗酸性、耐热性的甜味剂,它难以产生有机酸例如由口腔内细菌生成的乳酸或丙酮酸,因而它可有效预防龋齿。
此外,麦芽糖醇具有优异的降低水活性的效果,它难以被维生素利用,不像葡糖糖浆。此外,它具有更高的维持食品新鲜度,在加工期间保存干鱼品质的能力。此外,当用于食品和饮料时,麦芽糖醇通过增加粘性可增加密度并减少糖结晶的生成。
山梨糖醇具有低甜度并具有预防蛋白变性,调整水含量,长期保存食品和饮料风味的效果。
根据本发明,如果多聚葡萄糖醇低于50重量%,果冻会快速重结晶因此质地劣化。相反的,如果高于90重量%,会变得太粘而粘在牙齿上。
优选地,多聚葡萄糖醇具有500-700的平均分子量,更优选600-670。多聚葡萄糖醇含有7-10重量%的麦芽糖醇,3-5重量%的山梨糖醇,10-15重量%的麦芽三糖醇,和70-80重量%的糖醇,其中糖醇优选具有不低于4的聚合度。
如果含有的麦芽糖醇低于7重量%,它的甜度会降低。同时,如果其含量高于10重量%,会造成果冻的质地变性。如果所含的山梨糖醇低于3重量%,甜度会太低。同时,如果其含量高于5重量%,风味会变得太浓。如果所含麦芽三糖醇低于10重量%,增湿效果会降低。同时,如果其含量高于15重量%,其他成分的含量会相对降低从而引发其他问题。
麦芽糖醇糖浆的平均分子量优选是300-450,更优选350-400。麦芽糖醇糖浆含有70-75重量%的麦芽糖醇,1-4重量%的山梨糖醇,16-20重量%的麦芽三糖醇,和5-8重量%的糖醇。糖醇优选具有不低于4的聚合度。如果麦芽糖醇的平均分子量小于300,所得果冻变性。同时如果其大于450,果冻质地会变劣。此外,麦芽糖醇糖浆的成分麦芽糖醇含量低于70重量%,新鲜度就会变坏。同时,如果它的含量高于75重量%,水活度会大幅降低。如果麦芽三糖醇含量低于16重量%,增湿效果会变差。同时,如果含量高于20重量%,其他成分的含量会相对降低从而引发其他问题。
通常地,通过混合作为活性成分的糖和葡萄糖浆与用于维持形状的胶凝剂生产可食果冻。胶凝剂通常是明胶,果胶,角叉菜胶,魔芋胶,琼脂,和CMC(羧甲基纤维素)。
胶凝剂根据其种类和耐热性影响果冻的品质(质地)。特别是,根据糖原料的种类,混合速度会依据果冻成分的混合比而变化,胶凝剂与果冻的成形性和生产率直接相关。
本发明的特征在于通过使用明胶作为胶凝剂,其中明胶的优选用量是相对于100重量份的糖原料为3-10重量。如果所用明胶低于3.0重量%,就不能制成弹性果冻。同时,如果用量高于10重量%,果冻质地会变得太硬和太粘而无法食用。
本发明的果冻组合物可通过相对于100重量份的糖原料添加选自由明胶,酸化剂,和香精组成的组中的至少一种而制备。
酸化剂可含有由柠檬酸,无水柠檬酸,DL-苹果酸,乳酸,L-酒石酸,琥珀酸,维生素C(L-抗坏血酸),和延胡索酸组成的组中的至少一种。
香精可含有由苹果,葡萄,和桃香精组成的组中的至少一种。
将用实施例进一步描述本发明但本发明并不限于此。
实施例
实施例1
相对于含有90g多聚葡萄糖醇30(Samyang Genex Corp.),10g麦芽糖醇糖浆C(Samyang Genex Corp.)的糖原料(100g)添加明胶(5.0g),作为酸化剂的柠檬酸(0.8g),DL-苹果酸(0.4g),和苹果香精(0.3g)以制备无糖果冻。
实施例2
除了含有多聚葡萄糖醇(70g)和麦芽糖醇糖浆(30g)的糖原料之外,按实施例1相同实施实施例2。
实施例3
除了多聚葡萄糖醇(50g)和麦芽糖醇糖浆(50g)之外,按实施例1相同实施实施例3。
对比实施例1
除了多聚葡萄糖醇(30g)和麦芽糖醇糖浆(70g)之外,按实施例1相同实施对比实施例1。
不使用多聚葡萄糖醇制备无糖果冻
对比实施例2-4
通过使用与实施例1所用相同的麦芽糖醇糖浆制备果冻,糖醇聚合度为1和2。所用聚合度为2的糖醇是木糖醇,山梨糖醇,和麦芽糖醇,混合比例如下表1所示。
对比实施例5
通过使用糖例如常规糖,通过使用相对于含有44g白砂糖(CJ,Korea),45.8g葡萄糖浆(Hymaltose,ShindongbangCP),10g D-山梨糖醇(SamyangGenex Corp.),和0.2g果胶(CP130B,Danisco)的糖原料(100g)的明胶(5g),作为酸化剂的柠檬酸(0.8g),DL-苹果酸(0.4g),和苹果香精(0.3g)来制备果冻。
表1
实验实施例
通过感官试验和货架期试验来测试实施例和对比实施例制备的果冻以评估使本发明商业化的可能性和其物理特性,实验实施例1-4和对比实验实施例1-5分别如表2所示。
表2
类别 | 感官试验 | 货架期试验 |
实验实施例1 | 4.4 | 4.3 |
实验实施例2 | 4.3 | 4.2 |
实验实施例3 | 4.0 | 4.0 |
对比实验实施例1 | 3.5 | 2.3 |
对比实验实施例2 | 3.8 | 2.2 |
对比实验实施例3 | 3.8 | 1.5 |
类别 | 感官试验 | 货架期试验 |
对比实验实施例4 | 3.5 | 1.0 |
对比实验实施例5 | 4.7 | 4.5 |
上表2的感官评价评估了牙齿粘附性和咀嚼味道如通过感官试验的5点评分技术进行的整体味道,当感官评价的结果高于4.0时,被认为是质地良好的。同时,如果其在3.0-3.9的范围内,若低于2.9,被认为质地差。
根据上表2,将果冻储存在35℃,相对湿度55%,然后对它们的颜色,牙齿粘附性,外观,重结晶等进行30天的分析。如果货架期试验低于2.5,重结晶会快速沉淀,造成质地劣变,因而商业化变得不可能。同时,如果高于3.5,重结晶会缓慢形成,保持良好质地因而商业化变得可能。
而且,表2所示的实验实施例揭示了在未使用多聚葡萄糖醇的对比实施例1-4制备的果冻中,在开始制备时果冻的咀嚼味道类似于含有常规糖的果冻(对比实施例5),但是因为在商业化阶段的快速重结晶,它们的商业化显然很困难。
使用30重量%多聚葡萄糖醇的对比实施例1的结果显示了平均的感官评价,但不具有良好的质地而造成商业化中的难题。结果,展示了多聚葡萄糖醇是本发明无糖果冻组合物的非分散成分,其含量优选不高于50重量%。
实验实施例显示了实施例1-3制备的含有50-90重量%多聚葡萄糖醇和10-50重量%麦芽糖醇的无糖果冻具有更好的质地,证实了含有糖醇替代常规糖的果冻可以商业化。
产业应用
本发明涉及无糖果冻及其制备方法。果冻长期被各种年龄的男性和女性所喜爱,但消费者对含有常规糖类和葡萄糖浆的糖果冻所引起的健康风险的强烈关注,使其销售大幅下降。但是,本发明的无糖果冻不像常规果冻,它不会引起任何健康问题,且通过含有糖醇成分例如多聚葡萄糖醇,麦芽糖醇糖浆可以预防龋齿。本发明可实现大规模生产无糖果冻而使其商业化,并预期本发明制备的果冻可有效地用于食品和服务业中。
Claims (3)
1.一种无糖果冻组合物,其相对于100重量份由50-90重量%的多聚葡萄糖醇和10-50重量%的麦芽糖醇糖浆组成的糖原料含有3-10重量份的明胶。
2.如权利要求1所述的无糖果冻组合物,其中所述多聚葡萄糖醇含有7-10重量%的麦芽糖醇,3-5重量%的山梨糖醇,10.0-15重量%的麦芽三糖醇,和70-80重量%的聚合度不低于4的糖醇。
3.如权利要求1所述的使用明胶的无糖果冻组合物,其中所述麦芽糖醇糖浆含有70-75重量%的麦芽糖醇,1-4重量%的山梨糖醇,16-20重量%的麦芽三糖醇,和5-8重量%的聚合度不低于4的糖醇。
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KR102510068B1 (ko) * | 2021-12-30 | 2023-03-15 | 장수군 곤충생산자단체 영농조합법인 | 굼벵이 분말을 첨가한 사과향 또는 애플민트향 젤리 및 그 제조방법 |
KR20230140647A (ko) | 2022-03-29 | 2023-10-10 | 주식회사 헬리오스 | 옥수수수염 추출물을 함유한 콜라겐젤리 조성물 |
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JPS6416565A (en) * | 1987-07-10 | 1989-01-20 | Ajinomoto Kk | Reduced starch syrup |
JP3127322B2 (ja) * | 1992-08-27 | 2001-01-22 | 東和化成工業株式会社 | 無糖グミゼリー及びその製造方法 |
JPH08177A (ja) * | 1994-06-21 | 1996-01-09 | Kanro Kk | 低う蝕原性を有ししかも低カロリーのキャンディ |
JP2937904B2 (ja) * | 1995-11-15 | 1999-08-23 | 日本たばこ産業株式会社 | 被膜ゼリー及びその製法 |
JP4711471B2 (ja) * | 1996-07-05 | 2011-06-29 | 三菱商事フードテック株式会社 | 結晶マルチトール及びそれを含有する含蜜結晶の製造方法 |
JP3634923B2 (ja) | 1996-07-19 | 2005-03-30 | 東和化成工業株式会社 | キャンデー用組成物及びそれを用いたキャンデーの製造方法 |
JP3630900B2 (ja) * | 1997-01-28 | 2005-03-23 | 株式会社ファンケル | グミキャンデイ組成物 |
KR100384394B1 (ko) * | 2000-07-18 | 2003-05-22 | 주식회사 보락 | 무설탕 소프트 츄잉 캔디 및 그 제조방법 |
FR2838125B1 (fr) * | 2002-04-04 | 2005-06-24 | Roquette Freres | Composition liquide de maltitol, son procede de fabrication et ses utilisations |
JP5069417B2 (ja) * | 2006-03-20 | 2012-11-07 | 三菱商事フードテック株式会社 | フィルムコーティング層とフィルムコーティング製品及びその製造方法 |
JP5313437B2 (ja) * | 2006-04-27 | 2013-10-09 | 三星食品株式会社 | シュガーレスチューイングソフトキャンディおよびその製法 |
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2008
- 2008-12-04 WO PCT/KR2008/007162 patent/WO2009072817A2/en active Application Filing
- 2008-12-04 JP JP2010536845A patent/JP2011517928A/ja active Pending
- 2008-12-04 CN CN2008801193042A patent/CN101888790A/zh active Pending
- 2008-12-04 US US12/746,457 patent/US20100285199A1/en not_active Abandoned
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103372024A (zh) * | 2012-04-25 | 2013-10-30 | 上野制药株式会社 | 晚期糖化终产物生成抑制剂 |
CN112042799A (zh) * | 2012-11-14 | 2020-12-08 | 罗盖特兄弟公司 | 果冻糖果及用于生产此类糖果糕点产品的方法 |
CN110461168A (zh) * | 2017-03-28 | 2019-11-15 | 三菱瓦斯化学株式会社 | 含有吡咯喹啉醌的果冻 |
CN110461168B (zh) * | 2017-03-28 | 2023-02-17 | 三菱瓦斯化学株式会社 | 含有吡咯喹啉醌的果冻 |
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WO2009072817A3 (en) | 2009-09-03 |
KR20090058942A (ko) | 2009-06-10 |
KR100923537B1 (ko) | 2009-10-27 |
US20100285199A1 (en) | 2010-11-11 |
JP2011517928A (ja) | 2011-06-23 |
WO2009072817A2 (en) | 2009-06-11 |
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