CN103561588A - 防止结块的甜味剂材料组合物和其制备方法 - Google Patents
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Abstract
本发明涉及一种经处理以防止结块的防凝固甜味剂材料组合物和其制备方法。更具体地说,本发明涉及一种通过用膳食纤维涂覆甜味剂粉末颗粒进行处理从而防止结块的防凝固甜味剂组合物,和其制备方法。
Description
技术领域
本发明涉及一种防止结块的防凝固甜味剂材料组合物,和其制备方法。
背景技术
糖含有蔗糖作为主要成分,并且为添加到食品中的一种代表性甜味剂,其味道是甜的。取决于其原材料,糖的实例可包含获自甘蔗的蔗糖和获自糖用甜菜的甜菜糖。此外,糖可包含从糖枫中提取的汁液所获得的枫糖等。
糖产品一般以与其他甜味剂和风味增强剂类似的粉末状形式生产。因此,糖同样遭遇凝固现象,这一现象通常出现在配送粉末状产品期间。
凝固现象是指粉末状产品的颗粒由于在配送粉末状产品期间吸收大气水分而结块。因为颗粒的尺寸较小,所以吸收水分的面积变广,从而加剧凝固现象。这类凝固现象可降低产品质量,对消费者造成不便。为防止这类凝固现象,已提出一种添加二氧化硅、果胶、淀粉等(作为防凝剂)并且使其与甜味剂材料混合的方法。然而,在制备甜味剂材料组合物时仅以较小量添加这类防凝剂,这使得通过本领域中已知的简单混合方法很难使防凝剂均匀分布在整个甜味剂材料组合物中。因为这个原因,存在粉末的凝固现象未被有效抑制的问题。
膳食纤维是指一种高分子碳水化合物,其是以大部分包含在食品当中的蔬菜、水果、海藻等中的纤维状材料或纤维素为人所知,并且不能被人类消化酶消化,并且会从体内排泄出来。
纤维状材料大部分包含在蔬菜的坚韧部分(纤维素)、水果中的胶质、海芥菜或海带的粘性成分(褐藻酸)等中。在各种膳食纤维中,难消化性麦芽糊精(抗性麦芽糊精)很难被人们消化,并且相比于普通麦芽糊精具有含高聚合度碳水化合物的高分子碳水化合物结构。
另一方面,糖是提供甜味的最佳甜味剂材料,并且可用于各种食品、加工食品等,以便改进食品的味道并且增强食欲。然而,研究经常报道糖的危害:过量食用糖可引起成人病,如肥胖症、糖尿病等,这成为一个严重的问题。为克服这一问题,正在研究用各种甜味剂材料代替糖,并且已积极地进行即使当已摄取糖时也能够抑制其被吸收进入体内的进一步研究。
木糖是发现于桦树、玉米等中的一种天然甜味剂,并且甜味约为糖的40%。木糖被称为一种不同的甜味剂材料,其可通过代替糖而弥补糖的危害。
当木糖与糖一起被摄取时,木糖可抑制蔗糖酶(一种糖消化酶)的活性,从而抑制糖的消化。因此,抑制了糖被吸收进入体内,并且从体内排出糖。同样认识到,木糖具有抑制血糖水平迅速升高和预防成人病(如糖尿病、肥胖症等)的作用。
此外,阿拉伯木聚糖(一种由阿拉伯糖和木糖组成的复合多糖)是一种与抗过敏免疫活性和抗癌行为有关的生理活性物质,并且近年来已经发布了关于阿拉伯木聚糖的多个研究结果。
发明内容
【技术问题】
本发明旨在提供一种防凝固甜味剂材料组合物和其制备方法。
此外,本发明旨在提供一种包含糖和木糖作为组成成分以抑制过量的糖吸收进入人体的防凝固甜味剂材料组合物。
【技术方案】
本发明提供一种防凝固甜味剂材料组合物(其中甜味剂材料粉末的颗粒涂覆有膳食纤维)和该组合物的制备方法。
甜味剂材料可包含所有类型的甜味材料。优选地可采用糖作为甜味剂材料,更优选地可以组合形式采用糖和木糖。
未考虑根据原材料的类型对糖做出特别限制。可以组合形式采用一种或两种或更多种选自呈晶状粉末形式的白糖、棕糖或黑糖的糖。
尽管未对蔗糖的粒度做出特别限制,但糖优选地具有0μm至600μm、更优选地0μm至500μm的粒度。仍更优选地,糖具有150μm至300μm的平均粒度。
尽管未对木糖的粒度做出特别限制,但木糖优选地具有0μm至600μm、更优选地0μm至500μm的粒度。仍更优选地,木糖具有150μm至350μm的平均粒度。
膳食纤维的实例可包含不溶性膳食纤维,例如纤维素、半纤维素、木质素等;水溶性膳食纤维,例如水果的胶质、植物胶、海藻的多糖等;或由生物工程方法产生的聚葡萄糖、低分子量褐藻酸或难消化性麦芽糊精等。
在各种膳食纤维中,难消化性麦芽糊精具有以下特征性质:难消化性麦芽糊精为水溶性的;当用在食品中时,难消化性麦芽糊精不会提高食品的粘度;相比于普通麦芽糊精,难消化性麦芽糊精具有含高聚合度碳水化合物的高分子碳水化合物结构,从而具有高质量稳定性;并且难消化性麦芽糊精是一种功能性材料,具有可抑制人体内血糖水平迅速升高的作用。因此,难消化性麦芽糊精适合用在食品中。作为本发明的组成成分的膳食纤维,仍更优选地使用难消化性麦芽糊精。
用膳食纤维涂覆甜味剂材料粉末的颗粒的方法可包含:在用于食品制备且能够进行液相喷雾的混合器中混合甜味剂材料粉末;通过分散膳食纤维并且使膳食纤维与混合粉末混合来用膳食纤维涂覆混合粉末;以及在干燥器中干燥经涂覆的甜味剂材料粉末混合组合物。
进行3)干燥操作使得含水量以组合物总重量计约为0.2wt%或小于0.2wt%。
防凝固甜味剂材料组合物优选地包含以组合物总重量计95wt%至99.9wt%的甜味剂材料和0.1wt%至5.0wt%的膳食纤维。
作为甜味剂材料,优选地使用糖与木糖的混合物。
未对用作甜味剂材料的糖与木糖的配制比做出特别限制。然而,木糖的过量引入可影响甜味剂材料组合物的功能性。为了实现在不影响功能性的情况下有效抑制糖吸收进入人体,糖与木糖的重量比优选地为约1∶0.05至1∶0.5,更优选地为约1∶0.07至1∶0.2,仍更优选地为约1∶0.1。
根据本发明的防凝固甜味剂材料组合物可单独或与一种或一种以上其他食品材料组合用作甜味剂材料。
【有利作用】
根据本发明的防凝固甜味剂材料组合物可在其配送和储存期间防止凝固现象。
此外,在本发明的组合物包含糖和木糖的情况下,木糖可抑制糖吸收进入人体。因此,根据本发明的组合物具有阻止血糖迅速升高和成年发病型疾病(如糖尿病和肥胖症)的作用。
具体实施方式
本文中所使用的术语定义如下。
如本文中所使用的术语“甜味剂”是指用于添加甜味的调味品和食品添加剂的上位用语。
如本文中所使用的术语“甜味剂材料”是指组成甜味剂的组成成分。
如本文中所使用的术语“膳食纤维”是被认识为纤维状材料或纤维素的一种成分,其主要包含在食品当中的蔬菜、水果、海藻等中。膳食纤维是一种高分子碳水化合物,其不能被人类消化酶消化,并且会从体内排泄出来。
如本文中所使用的术语“凝固”是指因为小颗粒吸收水分而产生的一种结块现象。这类凝固可经常见于粉末状产品中。
下文中,将参考以下实例、对比实例以及对比测试实例更详细地描述本发明。然而,应理解,仅为了说明而提供这些实例、对比实例以及对比测试实例,并且不应以任何方式将其理解成限制本发明。
实例1
制备防凝固甜味剂材料组合物(包含糖和木糖)
向混合器中添加890g可商购自CJ第一制糖株式会社(CJ CheiljedangCo.,Ltd.)的精糖(平均粒度:约220μm)和95g木糖,接着混合均匀。随后,将15g液态难消化性麦芽糊精(65白利度)分散进混合的粉末中,进而均匀涂覆粉末。随后,将混合的甜味剂材料组合物转移到干燥器中。通过热气干燥法干燥混合的甜味剂材料组合物,使得含水量以混合的甜味剂材料组合物总重量计不超过0.2wt%,进而获得1kg的含有糖和木糖的防凝固甜味剂材料组合物。
对比实例1
通过仅使糖与木糖混合制备甜味剂材料组合物
向混合器中添加900g可商购自CJ第一制糖株式会社的精糖(平均粒度:约220μm)和100g木糖(平均粒度:约260μm),接着混合均匀。获得其中仅使糖与木糖混合的甜味剂材料组合物,从而省去实例1中的用膳食纤维(如液态难消化性麦芽糊精)涂覆粉末颗粒的步骤。
对比测试实例1
使用粒度分析器对每种甜味剂材料组合物进行比较分析
获得实例1和对比实例1中制备的甜味剂材料组合物、市售普通糖(CJ第一制糖株式会社,平均粒度:约455μm)以及市售精糖(CJ第一制糖株式会社,平均粒度:约220μm),并且使用粒度分析器“标准粒度分析器(Standard Particle Size Analyzer)”(清溪公司(Chunggye Corporation))比较这四种甜味剂材料组合物的粒度。
因为粉末的粒度较小,所以吸收水分的粉末表面积变得较广,从而加剧粉末结块。因此,经常见于粉末产品(如甜味剂)中的凝固现象变得更严重。鉴于这一点,测量粉末的粒度可提供有意义的比较数据。每种甜味剂材料组合物的粒度的比较结果显示于表1中。
表1
对比测试实例2
根据粒度对甜味剂材料组合物的凝固现象进行比较分析
获得根据实例1和对比实例1制备的甜味剂材料组合物、市售普通糖(CJ第一制糖株式会社,平均粒度:约455μm)以及市售精糖(CJ第一制糖株式会社,平均粒度:约220μm)。进行对比这四种不同甜味剂材料组合物中产生的凝固现象的程度的测试。
测试进行如下。将四种甜味剂材料组合物中的每一种都放置1kg到包装袋中,接着在50℃下打开包装袋的同时提供湿气,持续24小时(从测试开始后的0至24小时)。随后,干燥组合物96小时(从测试开始后的24至120小时),同时每间隔24小时观测一次每种甜味剂材料组合物的凝固程度。凝固程度的比较结果概述于表2中。
表2
表2中,术语“良好”表示打开包装袋后的粉末状态得到维持(以全部粉末计凝固程度为约0%)。术语“开始凝固”表示通过打开包装袋而暴露的粉末表面开始凝固的粉末状态(在约10%凝固程度内)。术语“微弱凝固”表示粉末的暴露表面下方约2cm处的粉末凝固的粉末状态(约20%凝固程度)。术语“凝固扩展”表示已遍及粉末发生微弱凝固的粉末状态(约40%凝固程度)。术语“凝固”表示遍及粉末出现强烈凝固的粉末状态(约80%凝固程度)。
作为比较分析凝固程度的结果,发现所有甜味剂材料组合物都在测试开始48小时后开始凝固。首先在粒度最小的精糖中看见可能在粉末产品中难以解决的凝固现象。
基于粒度,可预期粒度最大的普通糖(平均粒度:约455μm)将最晚开始凝固。然而,根据测试结果,观测到实例1中制备的粒度小于普通糖的甜味剂材料组合物(平均粒度:约296μm)最晚凝固。确定了这是因为颗粒涂覆有难消化性麦芽糊精,其由于吸收水和升高温度而防止甜味剂材料颗粒的结块。
实例2
根据优选组成比制备防凝固甜味剂材料组合物(包含糖和木糖)
在使糖与木糖混合时,以约10∶1的重量比(如表3中所示的预定配制比)混合糖与木糖,以便实现在不影响甜味剂材料组合物(精糖—CJ第一制糖株式会社,平均粒度:约220μm,木糖—平均粒度:约260μm)的功能性的情况下有效抑制糖吸收进入人体。
随后,为了确定合适的难消化性麦芽糊精的含量,以确保在涂覆以前述配制比混合的甜味剂材料组合物时能在均匀混合糖和木糖的装置中涂覆糖和木糖,制备如表3中所示的糖、木糖以及难消化性麦芽糊精的含量经过调节的五个样品,接着进行测试以测量干燥每个样品所需的时间和每100g干燥甜味剂材料组合物的木糖含量。
表3
根据测试结果,发现优选样品(其中进行涂覆使得组合物粉末具有均匀质量,并且由于干燥时间较短而在工艺效率方面极佳)的配制比包含以甜味剂材料组合物总重量计89.0wt%的糖、9.5wt%的木糖以及1.5wt%的难消化性麦芽糊精。
Claims (6)
1.一种制备防凝固甜味剂材料组合物的方法,包括:
用膳食纤维涂覆甜味剂材料,其通过向甜味剂材料中添加所述膳食纤维和使所述甜味剂材料与膳食纤维混合而实现。
2.根据权利要求1所述的制备防凝固甜味剂材料组合物的方法,其中所述膳食纤维为难消化性麦芽糊精。
3.一种由权利要求1或2所述的方法制备的防凝固甜味剂材料组合物。
4.根据权利要求3所述的防凝固甜味剂材料组合物,包括:以所述甜味剂材料组合物总重量计95wt%至99.9wt%的所述甜味剂材料和0.1wt%至5.0wt%的所述膳食纤维。
5.根据权利要求4所述的防凝固甜味剂材料组合物,其中所述甜味剂材料为糖与木糖的混合物。
6.根据权利要求5所述的防凝固甜味剂材料组合物,其中糖与木糖以1∶0.05至1∶0.5的重量比混合。
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AU2012256665B2 (en) | 2015-05-21 |
CA2836569C (en) | 2016-10-11 |
KR20120129119A (ko) | 2012-11-28 |
US20140087038A1 (en) | 2014-03-27 |
KR101267834B1 (ko) | 2013-05-27 |
EP2710900A4 (en) | 2014-11-12 |
JP5767749B2 (ja) | 2015-08-19 |
US20180110249A1 (en) | 2018-04-26 |
WO2012157872A2 (ko) | 2012-11-22 |
EP2710900A2 (en) | 2014-03-26 |
CN107041544A (zh) | 2017-08-15 |
CA2836569A1 (en) | 2012-11-22 |
WO2012157872A3 (ko) | 2013-01-24 |
JP2014513553A (ja) | 2014-06-05 |
EP2710900B1 (en) | 2018-01-31 |
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