CN102548426A - 含赤藓醇的糖果制品 - Google Patents
含赤藓醇的糖果制品 Download PDFInfo
- Publication number
- CN102548426A CN102548426A CN2010800451468A CN201080045146A CN102548426A CN 102548426 A CN102548426 A CN 102548426A CN 2010800451468 A CN2010800451468 A CN 2010800451468A CN 201080045146 A CN201080045146 A CN 201080045146A CN 102548426 A CN102548426 A CN 102548426A
- Authority
- CN
- China
- Prior art keywords
- erythrite
- inulin
- hard candy
- polymer
- essence
- 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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- 239000004386 Erythritol Substances 0.000 title abstract 3
- 229940009714 erythritol Drugs 0.000 title abstract 3
- 235000019414 erythritol Nutrition 0.000 title abstract 3
- 229920001202 Inulin Polymers 0.000 claims abstract description 34
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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Abstract
本发明涉及一种糖果制品及其制备方法，更具体涉及一种包含食用酸、基于菊粉的聚合物或基于菊粉的聚合物、角叉菜胶和至少85％ w/w赤藓醇的硬糖，其中基于菊粉的聚合物和赤藓醇的比是1/99-15/85。
Description
发明领域
本发明涉及一种糖果制品，更尤其涉及硬糖，其包含食用酸、基于菊粉的聚合物、任选的角叉菜胶和至少85％w/w赤藓醇。
发明背景
为了提供具有降低的卡路里含量和较低的导致蛀牙趋势的产品，糖果制造业近来的发展已经替代了部分或所有糖醇(多元醇)。已经提议用于制造糖果的多元醇有异麦芽糖醇、麦芽糖醇、木糖醇、赤藓醇及其混合物。
EP 0 533 334描述了一种生产硬糖的方法，其特征为糖醇混合物的麦芽糖醇基于干物质重量的含量在大于77％，但小于86％。
US 4,971,798描述了一种基于氢化异麦芽酮糖(＝异麦芽糖醇)的硬糖。
US 4,883,685描述了一种硬糖和生产该硬糖的方法，该硬糖包含赤藓醇和选自蔗糖(sugar)和除了赤藓醇之外的糖醇的糖。
对基于多元醇且不含糖的糖果制品(更尤其是硬糖)仍然有进一步需求。
发明概述
本发明涉及一种糖果制品，更尤其涉及硬糖，其包含食用酸、基于菊粉的聚合物和至少85％w/w赤藓醇，其中基于菊粉的聚合物和赤藓醇的比是1/99-15/85。更具体而言，本发明涉及一种由基于菊粉的聚合物、85-98％w/w赤藓醇、食用酸和香精组成的硬糖。
而且，本发明涉及一种制备硬糖的方法，该方法通过在120-160℃的温度下加热包含赤藓醇的混合物来制备硬糖，其中干物质包含基于菊粉的聚合物和至少85％w/w赤藓醇。
发明详述
本发明涉及一种糖果制品，优选一种硬糖，其包含食用酸、基于菊粉的聚合物和至少85％w/w赤藓醇，其中基于菊粉的聚合物和赤藓醇的比是1/99-15/85，优选赤藓醇存在的量为至少90％w/w。
本发明范围内的糖果制品包含粒状产品，例如硬糖、酥糖(brittle)、焦糖和太妃糖，优选硬糖。
基于菊粉的聚合物是一类涉及菊粉的聚合物。菊粉本身从植物中提取，已有近100年。菊粉由具有不同分子量或聚合度(DP)的多糖混合物组成。通常，菊粉由具有β1-2键的果糖单元组成，且以葡萄糖单元为端点。果糖单元的增加或减少影响菊粉的分子量或聚合度(DP)。菊粉是多种植物中主要的糖，例如龙舌兰、菊苣根、大丽花茎、洋姜和婆罗门参。由于栽培和收割容易，目前菊苣已经成为菊粉的主要来源。US 7,045,166还公开了菊粉的新级分，其包含至少两种(优选至少三种，理想地至少四种)不同的多糖，每种多糖具有约2288以下范围的不同分子量，其中所述级分具有少于25％重量的分子量大于2288的多糖，并且其表现出改良的水溶性和/或水混溶性。所有这些类型的多糖是可用于本发明的合适的基于菊粉的聚合物。
角叉菜胶是通过碱提取从红色海藻中制备的多糖的共同术语。角叉菜胶的基本结构由交替的3-连-β-D-吡喃半乳糖(＝半乳糖)和4-连-α-D-吡喃半乳糖单元组成。角叉菜胶基本结构的规则骨架结构被不同程度有序分布的硫酸酯基团破坏。角叉菜胶也可包含一些甲氧基和丙酮酸酯基团。角叉菜胶是约25,000个半乳糖衍生物的线性聚合物。角叉菜胶分子的三种主要类型(ι、κ、λ)的不同在于：(1)半乳糖单元之间键的类型和(2)硫酸酯基团与半乳糖单元连接的位置。化学组成和结构上的这些看似小的差异使每种类型分子性能大为不同。
赤藓醇是基于糖的多元醇，即由化学式C4H10O4表示的丁糖醇，其具有白色晶体形式的优异外观，且与砂糖蔗糖的外观相似。赤藓醇不消化，提供零卡路里和不致龋齿。
基于糖果制品干重，糖果制品中基于菊粉的聚合物和赤藓醇的比是1/99-15/85，优选1/99-10/90，更优选2/98-8/92，甚至更优选2.5/97.5-7/93，而存在的赤藓醇为至少85％，优选90％。
而且，糖果制品(更尤其是硬糖)包含食用酸。合适的酸选自苹果酸、富马酸、乳酸、酒石酸，葡萄糖酸-δ-内酯、葡萄糖酸的盐、磷酸、琥珀酸、己二酸、抗坏血酸、醋酸、柠檬酸及其两种以上的混合物。酸以基于糖果制品干物质的量添加，其量为0.2-4％，优选0.2-2％，更优选0.2％-0.5％。
而且，加入角叉菜胶的量使得，糖果制品基于糖果干重仍含有至少85％、优选至少90％的赤藓醇。
糖果制品(更尤其是硬糖)还包含香精、高强度增甜剂和/或着色剂。
香精选自薄荷香精、巧克力薄荷香精、泡泡糖香精、苹果香料香精、黑樱桃香精、菠萝香精、可乐香精、葡萄香精、樱桃香精、苹果香精和柑橘香精(例如橙香精、柠檬香精、酸橙香精)、果汁喷趣酒及其两种以上的混合物。优选的香精是巧克力薄荷香精、泡泡糖香精、苹果香料香精、黑樱桃香精和菠萝香精。香精的量取决于选择的香精、需要的香味印象和使用的香精形式。
高强度增甜剂可用作非营养的增甜剂，其可选自天冬甜素、乙酰舒泛盐(例如乙酰舒泛钾)、糖精(例如钠盐和钙盐)、环己基氨基磺酸盐(例如钠盐和钙盐)、三氯蔗糖、天胺甜素、纽甜(neotame)、甜菊苷、甘草甜素、新橙皮苷二氢查耳酮、蒙那灵、索马甜、brazzein、其两种以上的混合物等。实际上，任何其他天然衍生的高强度增甜剂也是合适的。
视需要，也还可加入着色剂。任何被批准用于食品的水溶性着色剂可用于本发明。
本发明涉及一种制备硬糖的方法，该方法通过在120-160℃的温度下加热包含赤藓醇的混合物来制备硬糖，其中干物质包含基于菊粉的聚合物和至少85％w/w赤藓醇。
该方法的特征还在于，在加热期结束时施加0.6-0.8巴的真空。
最后，本发明涉及一种包含基于菊粉的聚合物和至少85％w/w赤藓醇的干混物或者还包含角叉菜胶和/或食用酸的干混物，其中基于菊粉的聚合物和赤藓醇的比是1/99-15/85。加入角叉菜胶的量使得，糖果制品基于糖果干重仍含有至少85％、优选至少90％赤藓醇。食用酸以基于糖果制品干物质的量添加，其量为0.2-4％，优选0.2-2％，更优选0.2％-0.5％。
最后，糖果制品(更尤其是硬糖)不含糖，提供零卡路里且可标示为天然的和/或有机的。
本发明的糖果制品已克服了诸如不规则的结晶、不平整的表面、粒状砂质结构和脆性等缺点。
下文将以下述实施例的形式阐述本发明。
实施例
分析方法
质地分析在Texture Technologies Corp.仪器TA-XT2i TextureAnalyser上进行。程序设置如下：
样品制备：所有样品均保持在环境室温21-24℃下，储存于塑料储存袋中，在测试前从袋子中移出。所有样品称重的量各±3.7g，除了标明外，每批测量5个样品。
测试设置：将HDP/90固定在机器基座上。测试样品前校准探测器。将样品放置在HDP/90的空白盘上，并放置在探测器下方的中心。开始测试。
在质地分析仪上测试两个特性：硬度和可破碎度。下面是Texture Technology对硬度和可破碎度的定义。
硬度是第一次挤压糖果的峰值力。
不是所有的产品破碎；但是当它们破碎时，在探测器第一次挤压产品期间，曲线具有第一个明显的峰值(这里力降低)处出现可破碎度点。
硬度和可破碎度是两个完全不同的参数，它们不可互相比较。
实施例1
熬煮(cooking)-方法
将200含赤藓醇的混合物(赤藓醇和菊粉)放入加热板上的熬煮容器内，不加水。将干混物熬煮至130℃直到混合物液化。
成型-浇注方法
将香精、酸和着色剂混入。最后的步骤真空度为0.6-0.8巴。将热物质按量加入Teflon涂层的铝模具内，并使其进一步冷却，随后脱模。
| 硬度 | 可破碎度 |
| 29190 | 1.18 |
分析结果表明硬糖具有硬的质地且不易碎。
实施例2
熬煮-方法
将200含赤藓醇的混合物(赤藓醇、菊粉和角叉菜胶)放入加热板上的熬煮容器内，不加水。将干混物熬煮至130℃直到混合物液化。
成型-浇注方法
将香精、酸和着色剂混入。最后的步骤真空度为0.6-0.8巴。将热物质按量加入Teflon涂层的铝模具内，并使其进一步冷却，随后脱模。
分析结果表明硬糖具有非常硬的质地且不易碎。
实施例3不同酸
熬煮方法
将200含赤藓醇的混合物(赤藓醇和菊粉)放入加热板上的熬煮容器内，不加水。将干混物熬煮至130℃直到混合物液化。
成型-浇注方法3A
将香精、葡萄糖酸内酯和着色剂混入。最后的步骤真空度为0.6-0.8巴。将热物质按量加入Teflon涂层的铝模具内，并使其进一步冷却，随后脱模。
成型-浇注方法3B
将香精、抗坏血酸和着色剂混入。最后的步骤真空度为0.6-0.8巴。将热物质按量加入Teflon涂层的铝模具内，并使其进一步冷却，随后脱模。
两种方法(3A和3B)产生非常硬的糖果。
| 硬度 | 可破碎度 | 成分(98.5％赤藓醇、1％菊粉和.5％酸) |
| 32763 | 1.13 | 抗坏血酸 |
| 28780 | 1.01 | 葡萄糖酸-δ-内酯 |
Claims (9)
1.一种硬糖，所述硬糖包含食用酸、基于菊粉的聚合物和至少85％w/w赤藓醇，其中基于菊粉的聚合物和赤藓醇的比为1/99-15/85。
2.权利要求1所述的硬糖，其中所述硬糖还包含角叉菜胶。
3.权利要求2所述的硬糖，其中所述硬糖还包含香精、高强度增甜剂和/或着色剂。
4.权利要求1所述的硬糖，其中所述硬糖由基于菊粉的聚合物、85-98％w/w赤藓醇、食用酸和香精组成。
5.一种制备硬糖的方法，所述方法通过在120℃-160℃的温度下加热含赤藓醇的混合物来制备硬糖，其中所述干物质包含基于菊粉的聚合物和至少85％w/w赤藓醇。
6.权利要求5所述的方法，其中在加热期结束时施加0.6-0.8巴的真空。
7.一种干混物，所述干混物包含基于菊粉的聚合物和至少85％w/w赤藓醇，其中基于菊粉的聚合物和赤藓醇的比是1/99-15/85。
8.权利要求7所述的干混物，其中所述干混物还包含角叉菜胶。
9.权利要求7所述的干混物，其中所述干混物还包含食用酸。
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| FR2894435B1 (fr) * | 2005-12-14 | 2010-09-03 | Roquette Freres | Confiserie sans sucre comprenant du xylitol sans effet rafraichissant |
| US20100203190A1 (en) * | 2007-02-12 | 2010-08-12 | Wm. Wrigley Jr. Company | Coated confectionery products |
| PL2187759T3 (pl) * | 2007-09-21 | 2013-02-28 | Cargill Inc | Twarde otoczki na bazie erytrytolu |
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2010
- 2010-09-28 KR KR1020127011192A patent/KR20120081176A/ko not_active Application Discontinuation
- 2010-09-28 CN CN201080045146.8A patent/CN102548426B/zh not_active Expired - Fee Related
- 2010-09-28 MX MX2012003470A patent/MX2012003470A/es active IP Right Grant
- 2010-09-28 JP JP2012531277A patent/JP2013506402A/ja active Pending
- 2010-09-28 EP EP10775700.7A patent/EP2482669B1/en active Active
- 2010-09-28 CA CA2775768A patent/CA2775768A1/en not_active Abandoned
- 2010-09-28 US US13/499,360 patent/US20120237659A1/en not_active Abandoned
- 2010-09-28 ES ES10775700T patent/ES2423328T3/es active Active
- 2010-09-28 WO PCT/EP2010/005904 patent/WO2011038882A1/en active Application Filing
- 2010-09-28 PL PL10775700T patent/PL2482669T3/pl unknown
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| US20030207003A1 (en) * | 1998-08-27 | 2003-11-06 | Silver Barnard S. | Sweetener compositions containing fractions of inulin |
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Also Published As
| Publication number | Publication date |
|---|---|
| EP2482669B1 (en) | 2013-07-10 |
| KR20120081176A (ko) | 2012-07-18 |
| US20120237659A1 (en) | 2012-09-20 |
| MX2012003470A (es) | 2012-04-19 |
| ES2423328T3 (es) | 2013-09-19 |
| EP2482669A1 (en) | 2012-08-08 |
| CA2775768A1 (en) | 2011-04-07 |
| CN102548426B (zh) | 2015-05-20 |
| JP2013506402A (ja) | 2013-02-28 |
| WO2011038882A1 (en) | 2011-04-07 |
| PL2482669T3 (pl) | 2013-10-31 |
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