CN103037709B - 用于制备冷冻凝胶甜食的组合物和方法 - Google Patents
用于制备冷冻凝胶甜食的组合物和方法 Download PDFInfo
- Publication number
- CN103037709B CN103037709B CN201180033056.1A CN201180033056A CN103037709B CN 103037709 B CN103037709 B CN 103037709B CN 201180033056 A CN201180033056 A CN 201180033056A CN 103037709 B CN103037709 B CN 103037709B
- Authority
- CN
- China
- Prior art keywords
- weight
- oil
- content
- fiber
- product
- 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.)
- Active
Links
- 235000011852 gelatine desserts Nutrition 0.000 title abstract description 8
- 239000000203 mixture Substances 0.000 title description 37
- 238000000034 method Methods 0.000 title description 5
- 239000000835 fiber Substances 0.000 claims abstract description 26
- 235000021185 dessert Nutrition 0.000 claims abstract description 16
- 229920000084 Gum arabic Polymers 0.000 claims abstract description 13
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 13
- 239000000205 acacia gum Substances 0.000 claims abstract description 13
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 238000010257 thawing Methods 0.000 claims abstract description 3
- 239000004519 grease Substances 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 13
- 230000008014 freezing Effects 0.000 claims description 13
- 244000215068 Acacia senegal Species 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 12
- 229920002907 Guar gum Polymers 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 239000003381 stabilizer Substances 0.000 claims description 7
- 239000003240 coconut oil Substances 0.000 claims description 6
- 235000019864 coconut oil Nutrition 0.000 claims description 6
- 239000003346 palm kernel oil Substances 0.000 claims description 6
- 235000019865 palm kernel oil Nutrition 0.000 claims description 6
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 239000000679 carrageenan Substances 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 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 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 235000007909 Astrocaryum tucuma Nutrition 0.000 claims description 2
- 244000231729 Astrocaryum tucuma Species 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000019485 Safflower oil Nutrition 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 239000010480 babassu oil Substances 0.000 claims description 2
- 239000000828 canola oil Substances 0.000 claims description 2
- 235000019519 canola oil Nutrition 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 235000012343 cottonseed oil Nutrition 0.000 claims description 2
- 239000002385 cottonseed oil Substances 0.000 claims description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 2
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 2
- 229920000609 methyl cellulose Polymers 0.000 claims description 2
- 239000001923 methylcellulose Substances 0.000 claims description 2
- 235000010981 methylcellulose Nutrition 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 235000005713 safflower oil Nutrition 0.000 claims description 2
- 239000003813 safflower oil Substances 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims 1
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 claims 1
- 239000000155 melt Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 229920000159 gelatin Polymers 0.000 abstract description 6
- 235000019322 gelatine Nutrition 0.000 abstract description 6
- 239000001828 Gelatine Substances 0.000 abstract 1
- 229920001202 Inulin Polymers 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 abstract 1
- 229940029339 inulin Drugs 0.000 abstract 1
- 239000000047 product Substances 0.000 description 34
- 239000000499 gel Substances 0.000 description 23
- 239000003292 glue Substances 0.000 description 7
- 235000021147 sweet food Nutrition 0.000 description 7
- 108010010803 Gelatin Proteins 0.000 description 5
- 239000008273 gelatin Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 4
- 239000000872 buffer Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000000416 hydrocolloid Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 229920001222 biopolymer Polymers 0.000 description 2
- 235000015155 buttermilk Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 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 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 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 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 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 1
- 229930006000 Sucrose Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 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 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Proteins 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 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
- 210000000481 breast Anatomy 0.000 description 1
- 239000000337 buffer salt Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- -1 polyglucose Substances 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 description 1
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229940113124 polysorbate 60 Drugs 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 229940068968 polysorbate 80 Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- SKIVFJLNDNKQPD-UHFFFAOYSA-N sulfacetamide Chemical compound CC(=O)NS(=O)(=O)C1=CC=C(N)C=C1 SKIVFJLNDNKQPD-UHFFFAOYSA-N 0.000 description 1
- 229960002673 sulfacetamide Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- 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
-
- 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
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
本发明提供一种能冷冻并能在冷冻机中储存至少6个月的凝胶甜食产品。融化后，该凝胶甜食是即用的甜食，具有所需的口感和感官特性。所述甜食包含明胶、糖、菊糖、小麦纤维、阿拉伯树胶、乳化剂、淀粉和水。
Description
相关申请的参考
本申请要求以2010年6月30日提交的美国临时申请第61/359,896号的优先权，该申请的内容引入本文作为本申请的参考。
发明的领域
本发明一般地涉及凝胶甜食，特别提供了融化之后即用的的冷冻稳定凝胶甜食的组合物和制备方法。
发明的背景
凝胶是货架期很短的产品，因为明胶凝胶对冷冻敏感。这样的产品水分含量非常高，具有不稳定的蛋白质凝胶。但是，这种产品作为甜食或盘边食物非常流行，特别是对于孩子来说。
目前，上述产品大部分在家庭制备，当工业化大规模生产时，通常为单独使用的塑料杯装的单一风味的产品形式。该产品储存于冰箱中，通过常规乳制品的冷链网络进行配发。
发明概述
本发明提供即用的凝胶组合物，其冷冻稳定达数周或数月。本发明的凝胶组合物包含凝胶、油脂、糖、乳化剂、稳定剂、淀粉、可溶性纤维、小麦纤维和水。该组合物具有所需的感官特性，并且具有货架期达数月之久的冷冻稳定性。
发明详述
本发明提供冷冻稳定的组合物作为即用的明胶凝胶产品。与现有的其他产品相比，该产品在冷冻温度下可以稳定达数月。本发明的凝胶组合物包含凝胶、纤维和凝胶稳定剂如水状胶质。不受任何特定理论的约束，认为水状胶质增强了蛋白质的网络。本发明组合物具有所需的感官特性，并且具有货架期达数月之久的冷冻稳定性。
本发明的明胶甜食包含凝胶、油脂、糖、乳化剂、稳定剂、淀粉、可溶性纤维(例如1.5-3.5％)、小麦纤维(例如0.01-0.5％)和水。在一个实施方式方式中，小麦纤维为0.05-0.5％。除非另外说明，否则所有的百分数都以重量百分数计算。凡是申请中指出的数值范围，全部数值都包括到十位小数点，所述范围中数值范围都包括到第十进制的位置。单数形式(如“一种乳化剂”)包括复数形式(如“乳化剂”)，反之亦然，除非前后文中另有明确的说明。
甜食是基于水的，或者可以是基于以任何其他非乳制品的液体，例如果汁。凝胶可以是用作可食目的的任何的勃鲁姆强度(bloom)。例如，凝胶可以是250或275勃鲁姆强度，以及在之间的所有整数。凝胶的含量应当使其能够成为胶体的形式。合适的含量是1.5-3.5％。
油脂可以是任何可食用的油脂。在一个实施方式中，油脂是植物油。例如，油脂可以是棕榈仁油(PKO)和/或椰子油。在另一个实施方式中，油脂是氢化的PKO，和部分氢化的椰子油。在另一个实施方式中，油脂可以是大豆油、芥花籽油、葵花油、玉米油、棉籽油、橄榄油、花生油、油菜籽油、红花油、或它们的任何馏分或组合。在另一个实施方式中，油脂可以是巴西棕榈油、椰子油、刚毛棕榈油、棕榈仁油，或它们的任何馏分或组合。合适的油脂含量是5-10％。
本发明组合物中的稳定剂是水状胶质。它们可以是天然或合成的。例子包括瓜尔胶、刺槐豆胶、阿拉伯树胶、角叉菜胶、甲基纤维素和HPMC等。优选不单独使用瓜尔胶，因为观察到含有瓜尔胶(和非常少量的刺槐豆胶和角叉菜胶)的组合物中，产品不形成具有所需特性的凝胶，并且冷冻不稳定。重要的是配方中至少含有阿拉伯树胶，在一个实施方式中，组合物包含瓜尔胶、刺槐豆胶、角叉菜胶和阿拉伯树胶。胶通常为0.5-1.0％。大部分的胶组分是阿拉伯树胶。例如，阿拉伯树胶可以占胶组分的90-99.9％。
本发明适用的乳化剂包括聚山梨醇酯60，聚山梨醇酯80，单和二甘油酯、山梨聚糖和单硬脂酸甘油酯和卵磷脂等。合适的乳化剂的量为0.05-0.2％。
本发明组合物合适的淀粉包含玉米淀粉、马铃薯淀粉和木薯淀粉等。在一个实施方式中，淀粉是改性玉米淀粉。合适的淀粉含量为0.1-0.2％。
在本发明中也可以使用各种缓冲剂。优选的缓冲盐包含磷酸二钠、磷酸二钾、六磷酸二钠和柠檬酸钠。本发明可以使用一种以上的缓冲剂。
认为纤维是本发明的重要成分。合适的纤维含量是1.5-4.0％。一个例子是菊糖，其是可溶性纤维。另一种重要的纤维是小麦纤维。一种方便的使用两种重要组分(小麦纤维和阿拉伯树胶)的方式是使用Equacia，其是商业可得的含有胶-纤维的成分。合适的Equacia的量为0.5-1.5％。Equacia通常含有5-30％的小麦纤维和70-95％的阿拉伯树胶。在一个实施方式中，小麦纤维/阿拉伯树胶混合物(Equacia)含有10-12％的无谷蛋白的小麦纤维，其余的是阿拉伯树胶。
本发明组合物可以使用各种糖。本发明合适的糖包含单糖、二糖和多糖。糖可以由一种或多种糖组成，例如蔗糖、果糖、葡萄糖和/或强力甜味剂，例如天冬甜素、乙酰磺胺(acetosulfame)、阿力甜、糖精、环己基氨基磺酸盐和三氯蔗糖。本发明可以使用一种或多种强力甜味剂，配方中可以包括膨胀剂以便提供补充的固体，并赋予产品结构。合适的膨胀剂包含麦芽糖糊精、聚葡萄糖、多聚葡萄糖、木糖醇、甘露糖醇和山梨糖醇。合适的糖的含量为18-24％。
认为本文所述成分的特定组合提供了一种凝胶甜食，其能够以即食的形式冷冻，并且可以承受一次或多次的冷冻和融化循环。在冷冻形式下，所述凝胶甜食可以储存在冷冻设备中至少一个月。在各种实施方式中，其可以储存在冷冻设备中至少2、3、4、5、6、7、8、9、10、11或12个月。因此，所述凝胶不需要终端使用者由粉状配方制备成成新鲜产品，而是可以冷冻即食的形式购买。该冷冻甜食可以简单地融化和食用。
认为成分的特定组合为本产品提供了冷冻稳定性。出于对比的目的，当测试其他纤维或胶的时候，产品没有呈现相应的冷冻稳定性。另外，当单独使用瓜尔胶时，也没有产生相应于本发明配方所制备产品的凝胶产品。
表1
在上表中，ProfitTM商业购自Panadino、Dannova、Quimica，MetaloseTMSFE-50可以购自R.W.Unwin&Co.Ltd ShinEtsu，MiraThikTM 469购自Tate&Lyle，SeagelTMFL 6625和AvicelTM购自FMC生物聚合物公司(FMC Biopolymer)，GelogenTMRTE 20购自Cargill。测试的成分含量在0.9-2.5％之间。上表表明需要将菊糖、小麦纤维和阿拉伯树胶混合以便提供冷冻稳定性。本发明的凝胶甜食产品具有湿冷的口感。虽然该产品不含牛奶，但是其口感、质地和感官都如同奶制品一样。
为了制备凝胶，可以根据本领域已知方法混合各种成分。凝胶的形成过程是通过将胶状混合物加热到65-75℃，然后冷却到40℃，直到在不粘的盘中形成沉淀，再冷却至4-7℃。一种简单的方法是使用某些成分的预混物。例如，可以根据如下方法制备油脂、酪乳固体、淀粉、乳化剂和胶的预混物。将淀粉、瓜尔胶、乳化剂、缓冲剂和乳脂粉在水中混合，然后加入油脂，充分混合。可以加热所得的混合物(例如加热到66℃)。使用蒸汽喷射或管式热交换器对混合物进行UHT处理，然后进行均质化。冷却所得的混合物，随后储存以备后用。为了制备明胶甜食，将明胶溶解在水中，然后与预混物和其他的组分包括糖、菊糖、小麦纤维和阿拉伯树胶混合。冷藏该混合物，使凝胶化约1小时。在冰箱中保存过夜，随后进行长时间冷冻。为了使用，该冷冻凝胶可以在冰箱中融化过夜，然后消费使用。融化后，该甜食可以在冰箱中稳定至少7天。
为了制备更美味的甜食，所述的产品可以形成数层不同的风味，有时包含罐装的或干燥的水果以及乳和水基层交替的果冻层。该产品可以耐受酸度，因此，如果需要，在形成胶之前可以向产品添加酸奶。
所述的产品可以被制成单独食用的大小或更大的家庭装大小(例如1-2.5公斤)的形式，并且可以有多层(例如3-6层)。另外，在一层或多层，例如在底层中可以包含干燥的水果。
本发明产品的某些特点包括：所制备的凝胶甜食产品可以在冷冻机中储存，而不是冷藏。在冷冻机中的货架期是数月，而不是几天。在一个实施方式中，所述的产品可以在冷冻机中储存至少6个月。在另一个实施方式中，所述的产品可以在冷冻机中储存至少12个月。因为制备的产品可以冷冻并且在冷冻温度下储存更长的时间，所以该产品可以以即食的状态派送。另外，所述的甜食产品是凝胶甜食产品，其即使在冷冻和融化后仍能保持产品的完整性，并且具有传统的凝胶易融在口的口感。
表2
表2提供水基配方的组合物。酪乳固体含有来自乳的矿物质、蛋白和糖。该成分通常是制备奶油中的副产品。某些成分(部分水、油脂、乳固体、部分糖、淀粉、部分色素/盐、乳化剂和胶)可以以预混物的形式添加。例如，在美国专利第US7658962号中发现的非乳烹调奶油组合物，在此作为参考公开技术也可以采用。
实施例1
在该实施例中，使用下表3中提供的预混物。
表3(预混物I)
然后使用该预混物以如下配方制备凝胶甜食(表4)。
表4
所述产品具有很理想的口感和质地，冷冻稳定至少13个月。该产品是在视觉和感官特性上特别理想的产品。该产品的凝胶赋予好的顺滑、软硬感，且无粗燥的质地。另外，所述的产品具有光亮和透明的外观。
通过特定的实施方式描述了本发明，但是对于本领域技术人员来说，常规的改变是显而易见的，这些改变意欲在本发明的范围中。
Claims (5)
1.一种包含凝胶、油脂、糖、乳化剂、纤维、淀粉和稳定剂的凝胶甜食产品，其中所述稳定剂包含阿拉伯树胶和一种或多种选自下组的化合物：瓜尔胶、刺槐豆胶、角叉菜胶、甲基纤维素和HPMC，所述纤维至少包括菊糖和小麦纤维，所述甜食产品能耐受冷冻和融化，能在冷冻机中储存至少2个月，融化后成为即用的凝胶甜食，其中
所述凝胶含量为1.5重量％至3.5重量％；
所述油脂含量为5重量％至10重量％；
所述糖含量为18重量％至24重量％；
所述乳化剂含量为0.05重量％至0.2重量％；
所述纤维含量为1.5重量％至4.0重量％；
所述淀粉含量为0.1重量％至0.2重量％；以及
所述稳定剂含量为0.5重量％至1.0重量％其中，所述纤维包含菊糖和小麦纤维，所述菊糖的含量为1.5重量％至3.5重量％，所述小麦纤维的含量为0.01重量％至0.5重量％。
2.如权利要求1所述的凝胶甜食产品，其特征在于，所述油脂包含植物油。
3.如权利要求2所述的凝胶甜食产品，其特征在于，所述植物油包含选自下组的一种或多种：棕榈仁油、椰子油、氢化棕榈仁油、部分氢化的椰子油、大豆油、芥花籽油、葵花油、玉米油、棉籽油、橄榄油、花生油、油菜籽油、红花油、巴西棕榈油和刚毛棕榈油。
4.如权利要求1所述的凝胶甜食产品，其特征在于，所述油脂包含棕榈仁油和椰子油。
5.如权利要求1所述的凝胶甜食产品，其能在冷冻机中储存至少12个月。
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US35989610P | 2010-06-30 | 2010-06-30 | |
| US61/359,896 | 2010-06-30 | ||
| PCT/US2011/042569 WO2012003302A1 (en) | 2010-06-30 | 2011-06-30 | Composition and method for preparing frozen gelatin dessert |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103037709A CN103037709A (zh) | 2013-04-10 |
| CN103037709B true CN103037709B (zh) | 2014-12-10 |
Family
ID=45402448
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201180033056.1A Active CN103037709B (zh) | 2010-06-30 | 2011-06-30 | 用于制备冷冻凝胶甜食的组合物和方法 |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US9968119B2 (zh) |
| EP (1) | EP2587938A4 (zh) |
| KR (1) | KR101798093B1 (zh) |
| CN (1) | CN103037709B (zh) |
| BR (1) | BR112012033645B1 (zh) |
| CA (1) | CA2803895C (zh) |
| HK (1) | HK1181618A1 (zh) |
| MX (1) | MX355220B (zh) |
| MY (1) | MY166533A (zh) |
| SG (1) | SG186842A1 (zh) |
| WO (1) | WO2012003302A1 (zh) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019101504A1 (en) * | 2017-11-23 | 2019-05-31 | Unilever Plc | Frozen confections comprising gelatin |
| US20230146307A1 (en) * | 2020-02-20 | 2023-05-11 | Top Gum Industries Ltd | Plant based ready to consume gel products with no added sugar and their use in delivery of agents |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4199605A (en) * | 1977-01-28 | 1980-04-22 | Rich Products Corporation | Intermediate-moisture frozen non-dairy coffee creamer |
| US4971810A (en) * | 1989-09-27 | 1990-11-20 | Borden, Inc. | Method of making fiber enriched yogurt |
| CN1246779A (zh) * | 1997-02-07 | 2000-03-08 | 卡尔托食品科学公司 | 聚糊精保鲜剂 |
| DE10242062B4 (de) * | 2002-09-11 | 2007-02-15 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Hydrierte kondensierte Palatinose, Verfahren zu deren Herstellung und deren Verwendung |
| CN101160061A (zh) * | 2005-03-21 | 2008-04-09 | 雀巢技术公司 | 制造充气冷冻甜食的方法 |
| JP2008136460A (ja) * | 2006-11-10 | 2008-06-19 | Torigoe Flour Milling Co Ltd | パン様食品素材およびこれを用いたパン様食品 |
| WO2009023560A1 (en) * | 2007-08-10 | 2009-02-19 | Rich Products Corporation | Stable whippable and whipped food products |
| CN101686697A (zh) * | 2007-06-29 | 2010-03-31 | 热尔韦·达诺尼公司 | 具有高阿拉伯胶浓度的稳定水果制品 |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4297379A (en) * | 1980-03-27 | 1981-10-27 | General Foods Corporation | Frozen aerated ready-to-eat gelatin composition |
| US4400406A (en) * | 1980-11-26 | 1983-08-23 | Landwide Foods, Inc. | Frozen dessert food |
| US5084295A (en) * | 1990-02-02 | 1992-01-28 | The Procter & Gamble Company | Process for making low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel |
| US6149962A (en) * | 1996-03-01 | 2000-11-21 | Kraft Foods, Inc. | Gel composition method of making and products containing same |
| US6117473A (en) * | 1999-06-21 | 2000-09-12 | Kraft Foods, Inc. | Refrigerator-stable, non-dairy foam |
| US6576253B2 (en) | 2000-12-05 | 2003-06-10 | Pbm Pharmaceuticals, Inc. | Food bars containing nutritional supplements |
| US6569445B2 (en) * | 2000-12-05 | 2003-05-27 | Pbm Pharmaceuticals, Inc. | Food bars containing nutritional supplements and anti-constipation and regularity maintaining-agents |
| US7658962B2 (en) | 2002-09-06 | 2010-02-09 | Rich Products Corporation | Cooking cream |
| US6896923B2 (en) | 2002-11-07 | 2005-05-24 | Good Humor-Breyers Ice Cream | Frozen confection |
| FR2917949B1 (fr) * | 2007-06-29 | 2009-10-30 | Gervais Danone Sa | Nouveau produit alimentaire fonctionnel comprenant un melange specifique de fibres |
| US20090087513A1 (en) * | 2007-10-01 | 2009-04-02 | Jay Satz | Fiber and fatty acid composition and method of making same |
| US20100159088A1 (en) * | 2008-12-18 | 2010-06-24 | Kraft Foods Global Brands Llc | Whipped Gelatin Desserts |
-
2011
- 2011-06-30 KR KR1020137001163A patent/KR101798093B1/ko active IP Right Grant
- 2011-06-30 US US13/806,328 patent/US9968119B2/en active Active
- 2011-06-30 SG SG2012095840A patent/SG186842A1/en unknown
- 2011-06-30 MX MX2013000255A patent/MX355220B/es active IP Right Grant
- 2011-06-30 WO PCT/US2011/042569 patent/WO2012003302A1/en active Application Filing
- 2011-06-30 MY MYPI2012005616A patent/MY166533A/en unknown
- 2011-06-30 CN CN201180033056.1A patent/CN103037709B/zh active Active
- 2011-06-30 EP EP11801402.6A patent/EP2587938A4/en not_active Withdrawn
- 2011-06-30 CA CA2803895A patent/CA2803895C/en not_active Expired - Fee Related
- 2011-06-30 BR BR112012033645A patent/BR112012033645B1/pt not_active IP Right Cessation
-
2013
- 2013-08-06 HK HK13109191.3A patent/HK1181618A1/zh not_active IP Right Cessation
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4199605A (en) * | 1977-01-28 | 1980-04-22 | Rich Products Corporation | Intermediate-moisture frozen non-dairy coffee creamer |
| US4971810A (en) * | 1989-09-27 | 1990-11-20 | Borden, Inc. | Method of making fiber enriched yogurt |
| CN1246779A (zh) * | 1997-02-07 | 2000-03-08 | 卡尔托食品科学公司 | 聚糊精保鲜剂 |
| DE10242062B4 (de) * | 2002-09-11 | 2007-02-15 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Hydrierte kondensierte Palatinose, Verfahren zu deren Herstellung und deren Verwendung |
| CN101160061A (zh) * | 2005-03-21 | 2008-04-09 | 雀巢技术公司 | 制造充气冷冻甜食的方法 |
| JP2008136460A (ja) * | 2006-11-10 | 2008-06-19 | Torigoe Flour Milling Co Ltd | パン様食品素材およびこれを用いたパン様食品 |
| CN101686697A (zh) * | 2007-06-29 | 2010-03-31 | 热尔韦·达诺尼公司 | 具有高阿拉伯胶浓度的稳定水果制品 |
| WO2009023560A1 (en) * | 2007-08-10 | 2009-02-19 | Rich Products Corporation | Stable whippable and whipped food products |
Also Published As
| Publication number | Publication date |
|---|---|
| HK1181618A1 (zh) | 2013-11-15 |
| SG186842A1 (en) | 2013-02-28 |
| BR112012033645B1 (pt) | 2019-12-03 |
| CA2803895C (en) | 2017-09-26 |
| EP2587938A4 (en) | 2017-07-26 |
| US20130142934A1 (en) | 2013-06-06 |
| US9968119B2 (en) | 2018-05-15 |
| MX2013000255A (es) | 2013-05-30 |
| EP2587938A1 (en) | 2013-05-08 |
| WO2012003302A1 (en) | 2012-01-05 |
| MY166533A (en) | 2018-07-10 |
| CN103037709A (zh) | 2013-04-10 |
| KR20130043657A (ko) | 2013-04-30 |
| CA2803895A1 (en) | 2012-01-05 |
| BR112012033645A2 (pt) | 2017-05-23 |
| KR101798093B1 (ko) | 2017-11-15 |
| MX355220B (es) | 2018-04-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4308294A (en) | Oil replacement composition | |
| CN1792211B (zh) | 冰冻甜点及其生产方法 | |
| CN103719528B (zh) | 一种冰淇淋浆料及其制备方法 | |
| JP5959852B2 (ja) | 果汁を用いて製造した冷凍ペレット | |
| CN101534652B (zh) | 稳定的不含蛋白质的能搅打发泡的食品 | |
| CN104159452B (zh) | 低蛋白冷冻糖食产品 | |
| CN101815440A (zh) | 稳定的可搅打和搅打食品 | |
| CN101156641B (zh) | 冷冻甜食 | |
| CN103828891A (zh) | 一种低温冷冻蛋糕 | |
| CN112056450A (zh) | 一种抗融冰淇淋稳定剂及其使用方法 | |
| CN104994743A (zh) | 具有优异冷冻/解冻性能的培养乳制品 | |
| US5387427A (en) | Inlaid dairy products and processes | |
| JP2021101737A (ja) | タンパク質強化食品製品 | |
| CN103037709B (zh) | 用于制备冷冻凝胶甜食的组合物和方法 | |
| JP2013070679A (ja) | 冷菓用安定剤及び冷菓 | |
| JP4734188B2 (ja) | 冷菓用安定剤 | |
| CN105007753A (zh) | 包含塔格糖的低脂冰淇淋用的组成物、使用其的低脂冰淇淋及其制备方法 | |
| CN104869847A (zh) | 用于食品和饮料产品的稳定剂组合物 | |
| JP6308647B2 (ja) | アイスクリーム風食品 | |
| JPH044846A (ja) | 液状シロップとアイスクリーム類とを組合せた冷凍菓子 | |
| CN106306319A (zh) | 稳定的冷冻甜点组合物 | |
| JP7123598B2 (ja) | 氷菓用製剤、氷菓、および氷菓の製造方法 | |
| WO2017037111A1 (en) | Frozen confection | |
| JP2022131598A (ja) | 冷菓用添加剤及び冷菓 | |
| Dhivya et al. | Role of potato and tapioca in low fat ice cream |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1181618 Country of ref document: HK |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: GR Ref document number: 1181618 Country of ref document: HK |