CN102238879A - 制备全谷物饮料的方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
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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
- A23L2/52—Adding ingredients
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Abstract
公开了一种通过蒸汽喷射制备全谷物饮料的方法。更优选地,本方法包括将全谷物粉分散到产品批次中形成产品混合物和将产品混合物经蒸汽喷射处理获得全谷物饮料的步骤。由本方法制备的全谷物饮料具有总体上增强的稳定性。
Description
相关申请的交叉引用
本申请要求2009年1月13日提交的美国申请12/353,023的优先权,在此并入其全部内容作为参考。
发明领域
本发明大体上涉及全谷物饮料的制备。更具体地,本发明涉及通过蒸汽喷射制备全谷物饮料的方法。
背景技术
在当前快节奏的社会中,生活忙碌的人经常消费方便食品和饮料。然而,许多方便食品和饮料并不健康,含有所谓的“空热量”,由此这些食品提供给消费者能量,但是很少或几乎没有微量元素,如维生素,矿物质,或纤维。因此,需要一种营养和健康的食品或饮料,例如全谷物饮料。全谷物具有很多有益特性,包括降低胆固醇,和降低糖尿病和心脏病的风险。
而且,需要一种稳定性和可饮用性总体上提高的全谷物饮料。传统上用于降低供饮料中使用的全谷物粉和水分散液粘度的方法包括使谷物粉经过胶体磨或者酶处理混合物以降低粘度。然而,这些方法都具有明显的缺点。例如,使用胶体磨降低全谷物粉和水分散液的粘度非常花费时间,因为该分散液必须用胶体磨处理至少45分钟。向谷物粉-水分散液中加入酶以降低粘度也极其不利,因为这些酶必须以可观的费用被购买或制造。而且,酶水解谷物粉中的淀粉时会改变谷物粉的结构,导致谷物粉失去其作为“全谷物”的特性标准。如果谷物粉失去其作为“全谷物”的特性标准,它就不能满足有关谷物粉的FDA特别许可健康要求了。
发明的简要说明
本发明涉及全谷物饮料和制备该全谷物饮料的方法。特别是,本发明涉及制备全谷物饮料的方法,包括将全谷物粉完全分散在产品批次中,然后用蒸汽喷射处理该批次以制备全谷物饮料。
在本发明的一个方面,产品混合物可以包括至少一种食品级成分,所述成分选自由炼乳,风味剂,盐,糖,果汁和其它食品级成分组成的组。
发明的详细说明
本发明涉及全谷物饮料。特别是,本发明涉及制备全谷物饮料的方法,通过将全谷物粉分散在产品批次中,然后使用蒸汽喷射处理。
本发明使用蒸汽喷射降低混合物的粘度,并且制备出具体增强的总体稳定性同时保持谷物的“全谷物”特性标准的饮料。此处使用的“增强的总体稳定性”应指产品看起来是均匀的(即,不分为两相或多相)。另外,本发明提供口感和外观增强的饮料。此处说明的制备全谷物饮料的方法极大地减少了谷物沉降现象和许多全谷物饮料中存在的粗糙/砂质/粗砂质的结构。
如在此进一步描述的制备全谷物饮料的方法包括将全谷物粉完全分散在产品批次中,并使该产品批次经蒸汽喷射处理以制备全谷物饮料。
根据本发明,使全谷物粉完全分散在产品批次中。在本发明的一个方面,产品批次包括至少水和至少一种稳定剂。使该至少一种稳定剂分散在加热到约60-150℉的水中。任一适合的稳定剂均可用于本发明中,包括结冷胶,卡拉胶,纤维素凝胶,纤维素胶,果胶,改性食品淀粉,琼脂,瓜尔胶,黄原胶,海藻酸丙二醇酯,刺槐豆胶,阿拉伯胶,或其混合物。通过将该产品批次和全谷物在约60-150℉的温度下加热约2-180分钟,并在约100rpm-2000rpm转速下混合以形成产品混合物,使全谷物粉完全分散到产品批次中。设备如夹层汽锅或斯科特涡轮搅拌机(Scott Turbon Mixer)可以被用于将稳定剂完全分散到水中和/或将谷物粉完全分散到产品批次中。
将全谷物粉完全分散到产品批次中形成产品混合物之后,经蒸汽喷射处理该产品混合物。更具体地,本发明的一个方面使用的蒸汽喷射是直接蒸汽喷射,即在饮料工业中易于利用的超高温巴氏灭菌方法。例如,可以在约275-305℉的温度下处理产品混合物约2-3秒钟。根据本发明的一个方面,蒸汽被加热到约290℉。过热的蒸汽被直接喷射到产品流动的管中。蒸汽喷射器的压力约是30psi或更高。根据本发明的另一个方面,产品混合物形成后,该产品混合物可以被转移到罐中,罐中的这种混合物实质上全部通过管道输送到蒸汽喷射器中,然后输送至过滤器,将全谷物饮料包装。
通过使用蒸汽喷射处理产品混合物,谷物内含的淀粉颗粒爆裂,从而分解淀粉并且产生具有降低的粘度的产品。此处使用的“低粘度”或“降低的粘度”是指在温度约40℉下测量时粘度约为50cPs。
根据本发明使用的谷物粉可以来自于谷类全谷物。这种谷类全谷物的例子包括,但是不限于,燕麦,大麦,小麦,玉米,大米,奎奴亚藜和这些谷物的混合物。本领域技术人员会意识到其它谷类全谷物也可用于本发明。
在本发明的一个方面,全谷物饮料中可以存在约0.01-14%重量的全谷物粉。更具体地,该饮料中可以存在约0.1-约7%重量的全谷物粉。例如,在该方法中可以使用4%重量的燕麦粉。
本发明中使用的谷物粉的颗粒尺寸可以根据饮料的类型和需要的稠度而变化。本发明中使用的谷物粉的平均颗粒尺寸可以在约50-约150微米。例如,在本发明的一个方面,燕麦粉的平均颗粒尺寸约为90微米。
本发明的产品混合物中可以含有多种成分。这些成分可以选自由以下成分组成的组:乳基成分,果汁,糖,盐,风味剂和其混合物。本发明中可以使用的糖包括,但是不限于,蔗糖,果糖,高果糖浆(HFCS),罗汉果,人造甜味剂如乙酰磺胺酸钾,三氯蔗糖等等。根据本发明的一个方面,产品批次中含有炼乳,蔗糖,盐,和风味剂。本发明中可以使用的任意适当的风味剂包括,但是不限于,水果风味剂,香草香精,槭红糖,焦糖和巧克力。
本发明的一个实施方案的例子包括称量胶体(如果多于一种胶体,则分别称量胶体),如卡拉胶。然后将卡拉胶干混合,并分散到约40加仑的约150℉处理过的或纯化后的水中,用斯科特涡轮搅拌机(Scott Turbon Mixer)在约4档速度高剪切约10分钟。水可使用饮料工业中常用的方法处理或过滤,如超滤或反渗透。将剪切速率慢慢降低到约2档速度,然后向水合胶体中加入约30加仑温度为室温的处理过的水以形成产品批次。然后向该产品批次中加入燕麦粉,并将速度升至3档(高剪切)持续15分钟。然后加入乳,和其它成分,如天然的或人造的风味剂,包括谷物风味剂,谷类风味剂,和混合的浆果风味剂。本发明使用的乳可以是全脂,低脂和/或脱脂乳。将其他成分掺加到产品混合物中之后,测量总固形物含量。然后向该产品混合物中加入约10加仑的水。测量总固形物含量。最后,用碳酸钾(20%溶液)调节产品混合物的pH值。然后使该产品混合物经蒸汽喷射在290℉温度下处理约2秒钟以制备全谷物燕麦饮料。全谷物燕麦饮料可以随后被包装。
本发明可以包含其它不脱离本发明精神或本质特征的具体形式。之前的实施方案,因此,应被理解为是全方位阐述而不是限制此处描述的发明。本发明的范围通过附加的权利要求指明,而不是通过前述说明,并且落入权利要求的相同含义和范围内的全部变化都意欲包含于本发明中。
Claims (23)
1.制备全谷物饮料的方法,包括如下步骤:
a)将全谷物粉加入到含有至少水和至少一种稳定剂的产品批次中,并将全谷物粉分散于产品批次中以形成产品混合物;和
b)使产品混合物在约275-305℉的温度下经蒸汽喷射处理足够长的时间形成全谷物饮料。
2.权利要求1的方法,其中全谷物粉选自如下成分组成的组:燕麦,小麦,大米,玉米,大米,奎奴亚藜,大麦和其混合物。
3.权利要求1的方法,其中产品混合物还含有至少一种食品级成分。
4.权利要求3的方法,其中至少一种食品级成分选自如下成分组成的组:乳基成分,果汁,糖,盐,风味剂,和其混合物。
5.权利要求3的方法,其中至少一种食品级成分是炼乳,糖,盐,和风味剂。
6.权利要求3的方法,其中至少一种食品级成分是果汁,蔗糖,盐,和风味剂。
7.权利要求5的方法,其中风味剂选自如下成分组成的组:水果风味剂,香草香精,槭红糖,焦糖,巧克力和其组合。
8.权利要求1的方法,其中全谷物饮料中存在约0.1-7%的全谷物粉。
9.权利要求1的方法,其中全谷物粉具有约50微米-约150微米的平均颗粒尺寸。
10.权利要求1的方法,其中至少一种稳定剂选自如下成分组成的组:结冷胶,卡拉胶,纤维素凝胶,纤维素胶,果胶,改性食品淀粉,琼脂,瓜尔胶,黄原胶,海藻酸丙二醇酯,刺槐豆胶,阿拉伯胶,和其组合。
11.权利要求1的方法,其中使产品混合物经蒸汽喷射处理2-3秒钟。
12.使用权利要求1的方法制备的全谷物饮料。
13.制备全谷物饮料的方法,包括如下步骤:
a)将全谷物粉加入到产品批次中以形成产品混合物,所述产品批次含有水,至少一种稳定剂,而且产品混合物含有至少一种食品级成分,所述食品级成分选自由乳基成分,果汁,蔗糖,盐,风味剂和其混合物组成的组;和
b)使产品混合物在约275-305℉的温度下经蒸汽喷射处理足够长时间以形成全谷物饮料。
14.权利要求13的方法,其中全谷物粉选自如下成分组成的组:燕麦,小麦,大米,玉米,奎奴亚藜,大麦和其混合物。
15.权利要求13的方法,其中全谷物维持其作为全谷物的特性标准。
16.权利要求13的方法,其中饮料的稳定性被获得。
17.使用权利要求13的方法制备的全谷物饮料。
18.权利要求13的方法,其中全谷物粉是燕麦粉,至少一种稳定剂是结冷胶,而且至少一种食品级成分是炼乳,蔗糖,盐,和风味剂。
19.权利要求13的方法,其中全谷物粉是燕麦粉,至少一种稳定剂是结冷胶,而且至少一种食品级成分是果汁,蔗糖,盐和风味剂。
20.权利要求18的方法,其中风味剂选自如下成分组成的组:槭红糖,焦糖,巧克力和其组合。
21.权利要求19的方法,其中风味剂选自如下成分组成的组:槭红糖,焦糖,巧克力和其组合。
22.权利要求13的方法,其中至少一种稳定剂选自如下成分组成的组:结冷胶,卡拉胶,纤维素凝胶,纤维素胶,果胶,改性食品淀粉,琼脂,瓜尔胶,黄原胶,海藻酸丙二醇酯,刺槐豆胶,阿拉伯胶,和其组合。
23.权利要求13的方法,其中使产品混合物经蒸汽喷射处理约2-3秒钟。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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US12/353,023 US20100178400A1 (en) | 2009-01-13 | 2009-01-13 | Method of Preparing a Whole Grain Beverage |
US12/353,023 | 2009-01-13 | ||
PCT/US2010/020757 WO2010083159A1 (en) | 2009-01-13 | 2010-01-12 | Method of preparing a whole grain beverage |
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CN102238879A true CN102238879A (zh) | 2011-11-09 |
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CN2010800034953A Pending CN102238879A (zh) | 2009-01-13 | 2010-01-12 | 制备全谷物饮料的方法 |
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US (1) | US20100178400A1 (zh) |
EP (1) | EP2375920A1 (zh) |
CN (1) | CN102238879A (zh) |
AU (1) | AU2010204839B2 (zh) |
BR (1) | BRPI1006014A2 (zh) |
CA (1) | CA2745193A1 (zh) |
MX (1) | MX2011005995A (zh) |
RU (1) | RU2476125C1 (zh) |
WO (1) | WO2010083159A1 (zh) |
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RU2630240C1 (ru) * | 2016-12-15 | 2017-09-06 | Михаил Андреевич Каменский | Способ производства ацидофильного напитка |
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RU2630213C1 (ru) * | 2016-12-15 | 2017-09-06 | Михаил Андреевич Каменский | Способ производства ацидофильного напитка |
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CN102805292A (zh) * | 2012-09-05 | 2012-12-05 | 江南大学 | 一种全麦粉专用小麦麸皮的稳定化方法 |
CN104770815A (zh) * | 2015-03-27 | 2015-07-15 | 统一企业(中国)投资有限公司昆山研究开发中心 | 含悬浮甜玉米粒的玉米浓浆谷物饮料及其制作方法 |
CN105054186A (zh) * | 2015-07-20 | 2015-11-18 | 聊城大学 | 一种藜麦金针菇蛋白饮料及其制备工艺 |
CN105707596A (zh) * | 2016-02-03 | 2016-06-29 | 桂林西麦生物技术开发有限公司 | 一种燕麦果汁复合饮料的制备方法 |
Also Published As
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AU2010204839B2 (en) | 2013-07-04 |
AU2010204839A1 (en) | 2011-06-23 |
WO2010083159A1 (en) | 2010-07-22 |
EP2375920A1 (en) | 2011-10-19 |
CA2745193A1 (en) | 2010-07-22 |
US20100178400A1 (en) | 2010-07-15 |
MX2011005995A (es) | 2011-07-20 |
RU2011134059A (ru) | 2013-02-20 |
RU2476125C1 (ru) | 2013-02-27 |
BRPI1006014A2 (pt) | 2015-09-15 |
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