CN101965941A - 赤藓糖醇和d-塔格糖在节食型或热量减少的饮料和食品中的用途 - Google Patents
赤藓糖醇和d-塔格糖在节食型或热量减少的饮料和食品中的用途 Download PDFInfo
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Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- 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
- A23L27/30—Artificial sweetening agents
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
- Tea And Coffee (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
糖醇和D-塔格糖的组合用于生产自然增甜的节食型饮料或食品。糖醇和D-塔格糖也能与一种或多种营养性增甜剂组合使用，以降低全热量饮料或食品的热量，而保留其味道。
Description
本申请是根据专利法实施细则第42条提出的分案申请，其原申请是于2002年4月23日提交的申请号为02810369.6、名称为“赤藓糖醇和D-塔格糖在节食型或热量减少的饮料和食品中的用途”的申请。
发明背景
发明领域
本发明涉及糖醇和D-塔格糖的组合在多种节食型或热量减少的饮料和食品中的用途。本发明特别涉及只用一种糖醇和D-塔格糖增甜的、自然增甜的、零热量和低热量饮料和食品，及其生产方法。本发明也涉及用一种糖醇、D-塔格糖和至少一种营养性增甜剂增甜的热量减少的饮料和食品，其味道类似于自然增甜的全热量饮料和食品。本发明也涉及生产这类热量减少的饮料和食品的方法。
相关背景技术
零热量或低热量饮料和食品非常受欢迎。这类饮食产品一般单独或混合含有非营养性增甜剂，如天冬甜素、丁磺氨-K、糖精、氯化蔗糖衍生物(sucralose)和环己磺酸盐(cyclamate)。尽管消费者不必担心这类饮食产品的热量，但是某些消费者更喜欢自然增甜的零热量和低热量饮料或食品。然而，在美国还没有获准使用的天然存在的强增甜剂。因此，难以制成味道良好、自然增甜的饮食或热量减少的饮料或食品。
山梨糖醇和甘露醇是天然存在的低强度、低热量增甜剂的例子。简单地使用山梨糖醇或甘露醇生产低热量增甜饮料或食品将产生与自然增甜的全热量产品甜味品质不同的产品，更不用说肠胃方面的某些问题。同样，部分代替这种低强度天然增甜剂将生产出热量减少的产品，与自然增甜的全热量相应产品相比，其缺少某些方面。所有这些产品也许不够甜，也许变味，或者可能与某些香料不相容。因此，需要质量良好、自然增甜的饮食或热量减少的饮料和食品。
发明概述
本发明涉及仅用一种糖醇和D-塔格糖增甜的节食型饮料。
本发明也涉及用一种糖醇、D-塔格糖和至少一种营养性增甜剂增甜的节食型或热量减少的饮料。在某些优选实施方案中，至少一种营养性增甜剂选自：果糖、蔗糖、葡萄糖、麦芽糖、海藻糖、鼠李糖、玉米浆和果糖-寡糖。
在本发明的优选实施方案中，赤藓糖醇的用量为成品饮料重量的约0.1％-约3.5％，D-塔格糖的用量为成品饮料重量的约0.1％-约1.0％。
本发明的节食型或热量减少的饮料可选自：软饮料、桶装饮料(fountain beverage)、即饮冰饮料、咖啡饮料、茶饮料、粉状软饮料、浓缩液、调味水(flavored water)、增香水(enhanced water)、果汁和果汁味饮料、运动饮料或含酒精饮料。本发明的节食型或热量减少的食品可选自：甜食、乳制品、明胶、布丁、蛋糕粉(cake mixes)、谷类或基于谷类的产品或烤制食品。
本发明进一步涉及生产节食型或热量减少的饮料和食品的方法，包括使饮料或食品中含有一种糖醇、D-塔格糖和任选地至少一种营养性增甜剂。
本发明也涉及一种增甜剂组合物，其包含一种糖醇、D-塔格糖和任选地至少一种营养性增甜剂。
发明详述
发明者发现，通过混合两种天然低强度增甜剂，即一种糖醇(如赤藓糖醇)和D-塔格糖，获得一种可产生类似糖的甜味的增甜剂组合物。此外，用糖醇和D-塔格糖组合增甜的饮料或食品没有余味，也没有已知的香料相容性问题。因此，能够单独使用糖醇和D-塔格糖的这种组合，使零热量或低热量饮料或食品具有甜味，或者能够与至少一种营养性增甜剂组合使用，以降低全热量饮料或食品的含热量，而保持全热量产品的味道。
如此处所用的“味道”是指甜味、甜味的时间效应(即开始和持续)、变味(例如苦味和金属味)、残留的味道(余味)和触觉(例如浓郁和浓稠)的组合。如此处所用的“零热量”是指每份(例如每8盎司饮料)含有不到5卡。如此处所用的“低热量”是指每份(例如每8盎司饮料)含有不到或等于40卡。如此处所用的“节食型”是指“零热量”或“低热量”。另外，“热量减少的”是指与全热量相应产品相比，卡路里数减少；更具体而言，“热量减少的”一般是指每份(例如每8盎司饮料)的热量至少减少25％。
根据本发明的第一个实施方案，节食型或热量减少的饮料用(a)一种糖醇和(b)D-塔格糖增甜。根据第二个实施方案，节食型或热量减少的饮料用(a)一种糖醇、(b)D-塔格糖和(c)至少一种营养性增甜剂增甜。
饮料包括但不限于：碳酸软饮料、桶装饮料、即饮冰饮料、咖啡饮料、茶饮料、粉状软饮料，以及浓缩液、调味水、增香水、果汁和果汁味饮料、运动饮料和含酒精饮料。饮料可以是含碳酸气或不含碳酸气的。在本发明的一个优选实施方案中，饮料是一种调味水、增香水、碳酸可乐味软饮料或冰碳酸饮料(FCB)。
适用于本发明的糖醇包括但不限于：山梨糖醇、甘露醇、乳糖醇、麦芽糖醇、木糖醇、赤藓糖醇及其组合。糖醇的含量一般为成品饮料的约0.1％-3.5％(重量百分比)。对于本发明，特别优选赤藓糖醇，即中赤藓糖醇(meso-erythritol)。赤藓糖醇的含量一般为成品饮料的约0.1％-3.5％，优选地约0.2％-2.5％。赤藓糖醇可从Cerestar(Hammond，Indiana)获得，据报告几乎不产生热量(0.2卡/克)。
D-塔格糖的含量为成品饮料的约0.1％-1.0％，优选地0.2％-0.9％，最优选地0.3％-0.6％(重量百分比)。D-塔格糖可从Arla Foods(Union，New Jersey)获得，据报告提供约1.5卡/克。
所有营养性增甜剂均适用；如此处所用的“营养性”增甜剂是常用量即导致显著含热量的增甜剂，即每份(8盎司饮料)超过约1卡。合适的营养性增甜剂包括但不限于：果糖、蔗糖、葡萄糖、麦芽糖、海藻糖、鼠李糖、玉米浆和果糖-寡糖。本领域技术人员应当理解，营养性增甜剂可以以不同比例组合，形成适用于本发明的营养性增甜剂混合物。营养性增甜剂的精确比例取决于特定混合物中使用的增甜剂的组合和特定用途所希望的总甜度。本领域技术人员能够轻易地确定适当的比例。
本领域技术人员也应当理解，成品饮料中营养性增甜剂或营养性增甜剂混合物的含量取决于多种因素，如特定用途所希望的总甜度。本领域技术人员能够轻易地确定适当的含量。
糖醇和D-塔格糖的组合能够用来代替全热量饮料中的一部分营养性增甜剂，而不会失去甜味或味道。这是本发明的热量减少的饮料的一个意想不到的优点。
本发明的其它实施方案涉及用(a)一种糖醇、(b)D-塔格糖和任选地(c)至少一种营养性增甜剂的组合增甜的节食型或热量减少的食品。这类食品包括但不限于：甜食、乳制品、明胶、布丁、蛋糕粉、谷类和基于谷类的产品以及烤制食品。涉及在饮食或热量减少的饮料中含有糖醇、D-塔格糖和至少一种营养性增甜剂的上述所有描述均适用于节食型或热量减少的食品。
本发明的另一个实施方案涉及生产节食型或热量减少的饮料和食品的方法，包括用(a)一种糖醇、(b)D-塔格糖和任选地(c)至少一种营养性增甜剂的组合增甜饮料或食品。
本发明的另一个实施方案涉及一种增甜剂组合物，该组合物包含如上所述的(a)一种糖醇、(b)D-塔格糖和任选地(c)至少一种营养性增甜剂。
在本发明的节食型或热量减少的饮料和食品中能够含有适量的一般用于饮料和食品的其它任何成分。本领域技术人员能够确定合适的用量。这些成分包括但不限于：香料、颜料、防腐剂、酸化剂、缓冲盐、咖啡因、消泡剂和起泡剂。
下列实施例旨在说明本发明的某些优选实施方案，并非意在限制本发明。
实施例1
赤藓糖醇(3％或30g/L)和D-塔格糖(0.9％或9g/L)溶解于0.9
水中。向溶液中加入柠檬酸钠(0.113g)和柠檬酸(0.13g)。另外再加水，制成1L成品饮料。获得一种味道良好、自然增甜的低热量水。
实施例2
赤藓糖醇(3％或30g/L)和D-塔格糖(0.9％或9g/L)溶解于0.9
水中。向溶液中加入柠檬酸钠(0.113g)、柠檬酸(0.13g)和0.2％水果香料(基于成品饮料的重量)。另外再加水，制成1L成品饮料。获得一种味道良好、自然增甜的低热量果味水。
实施例3
赤藓糖醇(3％或30g/L)和D-塔格糖(0.9％或9g/L)溶解于0.9
水中。向溶液中加入柠檬酸钠(0.113g)、柠檬酸(0.13g)、0.2％水果香料(基于成品饮料的重量)和果糖(0.29％或2.9g/L)。另外再加水，制成1L成品饮料。获得一种味道良好、自然增甜的低热量(每8盎司10卡)果味运动饮料。该饮料的甜度等于或高于仅用高果糖玉米浆制成的运动饮料(每8盎司35卡)。
实施例4
将11 Brix可乐类饮料中40％的高果糖玉米浆替换为2％赤藓糖醇/0.9％D-塔格糖混合物。获得一种热量减少、自然增甜的可乐类饮料，它与全热量相应饮料具有相同的甜度和味道。
实施例5
赤藓糖醇(3％或30g/L)和D-塔格糖(0.9％或9g/L)溶解于0.9
水中。向溶液中加入柠檬酸钠(0.113g)、柠檬酸(0.13g)、0.2％水果香料(基于成品饮料的重量)、维生素B复合物(10％推荐每日值，基于成品饮料)和果糖(0.29％或2.9g/L)。另外再加水，制成1L成品饮料。获得一种味道良好、自然增甜的低热量(每8盎司10卡)果味运动饮料。该饮料的甜度等于或高于仅用高果糖玉米浆制成的运动饮料(每8盎司35卡)。
实施例6
向1加仑未增甜的Diet Mountain
基料中添加赤藓糖醇(成品饮料的2.5％重量)和D-塔格糖(成品饮料的0.9％重量)，搅拌该溶液直到完全分散。然后添加果糖(3.6％，基于成品饮料的重量)，再次搅拌该溶液，直到完全分散。将这样制成的糖浆以1+5比例(1份糖浆加5份碳酸水)置于冰碳酸饮料机(Cornelius，V3，Wisconsin)内。得到的自然增甜的低热量FCB具有良好的二氧化碳起泡、醇和、乳样口感和极好的味道。另外，这种糖浆也能够连续通过FCB机，持续获得高品质的FCB。
本领域技术人员显然了解本发明的其它变化与修改。除以下权利要求书所述之外，本发明不受限制。
Claims (29)
1.赤藓糖醇和D-塔格糖的组合在提供味道类似于全热量饮料的热量减少的冰碳酸饮料中的用途，其中赤藓糖醇的含量为成品饮料重量的约0.1％-约3.5％，和D-塔格糖的含量为成品饮料重量的约0.1％-约1.0％。
2.根据权利要求1的用途，其中赤藓糖醇的含量为成品饮料重量的约0.2％-约2.5％。
3.根据权利要求1的用途，其中D-塔格糖的含量为成品饮料重量的约0.2％-约0.9％。
4.根据权利要求3的用途，其中D-塔格糖的含量为成品饮料重量的约0.3％-约0.6％。
5.根据权利要求1的用途，其中该热量减少的碳酸饮料是碳酸可乐味软饮料。
6.根据权利要求1的用途，其中该热量减少的碳酸饮料能连续通过冰碳酸饮料机。
7.根据权利要求1的用途，其中赤藓糖醇的含量为成品饮料重量的约2.5％-约3.5％，其中D-塔格糖的含量为成品饮料重量的约0.6％-约1.0％。
8.根据权利要求7的用途，其中D-塔格糖的含量为成品饮料重量的约0.9％-约1.0％。
9.根据权利要求8的用途，其中D-塔格糖的含量为成品饮料重量的约0.9％。
10.根据权利要求1的用途，其中所述饮料还含有至少一种营养性增甜剂。
11.根据权利要求1的用途，其中饮料含有基本上由赤藓糖醇、塔格糖和任选的营养性增甜剂组成的增甜剂组合物。
12.根据权利要求11的用途，其中增甜剂组合物基本上由赤藓糖醇和塔格糖组成。
13.根据权利要求12的用途，其中所述饮料是节食产品。
14.根据权利要求13的用途，其中所述饮料为零热量饮料。
15.赤藓糖醇和D-塔格糖的组合在提供味道类似于全热量饮料的热量减少的饮料中的用途，其中赤藓糖醇的含量为成品饮料重量的约0.1％-约3.5％，和D-塔格糖的含量为成品饮料重量的约0.1％-约1.0％。
16.根据权利要求15的用途，其中赤藓糖醇的含量为成品饮料重量的约0.2％-约2.5％。
17.根据权利要求15的用途，其中D-塔格糖的含量为成品饮料重量的约0.2％-约0.9％。
18.根据权利要求17的用途，其中D-塔格糖的含量为成品饮料重量的约0.3％-约0.6％。
19.根据权利要求15的用途，其中该热量减少的饮料是碳酸可乐味软饮料。
20.根据权利要求15的用途，其中赤藓糖醇的含量为成品饮料重量的约0.2％-约3.5％，其中D-塔格糖的含量为成品饮料重量的约0.2％-约0.9％。
21.根据权利要求15的用途，其中所述饮料还含有至少一种营养性增甜剂。
22.根据权利要求15的用途，其中所述饮料是一种节食产品。
23.根据权利要求22的用途，其中所述饮料是零热量饮料。
24.根据权利要求15的用途，其中所述饮料是果汁型饮料或果汁风味的饮料。
25.根据权利要求15的用途，其中所述饮料是软饮料。
26.根据权利要求15的用途，其中所述饮料是调味水或增香水。
27.赤藓糖醇和D-塔格糖的组合在用于增甜饮料的增甜剂组合物中的用途，其中赤藓糖醇的含量为成品饮料重量的约0.1％-约3.5％，和D-塔格糖的含量为成品饮料重量的约0.1％-约1.0％。
28.根据权利要求27的用途，其中所述组合物还含有(c)至少一种营养性增甜剂。
29.根据权利要求28的用途，其中赤藓糖醇的含量为成品饮料重量的约0.2％-约3.5％；其中D-塔格糖的含量为成品饮料重量的约0.2％-约0.9％。
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| CN103005377A (zh) * | 2005-11-23 | 2013-04-03 | 可口可乐公司 | 带有矿物质之高效甜味剂组成物及经彼甜化之组成物 |
| CN105792671A (zh) * | 2013-10-22 | 2016-07-20 | 百事可乐公司 | 零热量或低热量冷冻饮料中的d-阿洛酮糖 |
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