CN106998707A - 填充有可自由流动的粉末食物配料的密封可食用容器 - Google Patents
填充有可自由流动的粉末食物配料的密封可食用容器 Download PDFInfo
- Publication number
- CN106998707A CN106998707A CN201580063258.9A CN201580063258A CN106998707A CN 106998707 A CN106998707 A CN 106998707A CN 201580063258 A CN201580063258 A CN 201580063258A CN 106998707 A CN106998707 A CN 106998707A
- Authority
- CN
- China
- Prior art keywords
- container
- edible
- snacks
- snacks according
- coffee
- 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.)
- Withdrawn
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 230000009969 flowable effect Effects 0.000 title claims abstract description 14
- 238000007789 sealing Methods 0.000 title claims abstract description 11
- 239000007787 solid Substances 0.000 claims abstract description 35
- 235000011888 snacks Nutrition 0.000 claims abstract description 34
- 235000013339 cereals Nutrition 0.000 claims abstract description 25
- 235000015895 biscuits Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 32
- 235000013353 coffee beverage Nutrition 0.000 claims description 24
- 235000012773 waffles Nutrition 0.000 claims description 20
- 235000016213 coffee Nutrition 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 17
- 235000000346 sugar Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000013361 beverage Nutrition 0.000 claims description 9
- 235000019219 chocolate Nutrition 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 238000005516 engineering process Methods 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 241001465754 Metazoa Species 0.000 claims description 2
- 235000013871 bee wax Nutrition 0.000 claims description 2
- 239000012166 beeswax Substances 0.000 claims description 2
- 235000014510 cooky Nutrition 0.000 claims description 2
- 238000010304 firing Methods 0.000 claims description 2
- 230000002209 hydrophobic effect Effects 0.000 claims description 2
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 2
- 239000003760 tallow Substances 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 claims description 2
- 241001122767 Theaceae Species 0.000 claims 1
- 235000015203 fruit juice Nutrition 0.000 claims 1
- 235000021539 instant coffee Nutrition 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 19
- 235000020985 whole grains Nutrition 0.000 description 15
- 240000007154 Coffea arabica Species 0.000 description 14
- 244000299461 Theobroma cacao Species 0.000 description 13
- 235000019197 fats Nutrition 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 6
- 235000009470 Theobroma cacao Nutrition 0.000 description 5
- 244000075850 Avena orientalis Species 0.000 description 4
- 235000007319 Avena orientalis Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000009499 Vanilla fragrans Nutrition 0.000 description 4
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 4
- 238000002788 crimping Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 244000263375 Vanilla tahitensis Species 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000209504 Poaceae Species 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000004464 cereal grain Substances 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000009561 snack bars Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 208000004611 Abdominal Obesity Diseases 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- 240000008570 Digitaria exilis Species 0.000 description 1
- 235000019715 Fonio Nutrition 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 244000082988 Secale cereale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000019714 Triticale Nutrition 0.000 description 1
- 240000003834 Triticum spelta Species 0.000 description 1
- 235000004240 Triticum spelta Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000012777 crisp bread Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229920001477 hydrophilic polymer Polymers 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940038580 oat bran Drugs 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000003571 opsonizing effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000004260 weight control Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 235000011875 whole grain product Nutrition 0.000 description 1
- 241000228158 x Triticosecale Species 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 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 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/26—Partially or completely coated products the coating forming a barrier against migration
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/45—Wafers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/48—Products with an additional function other than for eating, e.g. toys or cutlery
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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
Abstract
本发明涉及例如零食的食物产品,所述食物产品包括填充有可自由流动的可食用固体的至少一个密封可食用中空容器;其中所述容器被构造成释放所述可食用固体以便以其当前形式食用或用液体重构。本发明还涉及制备这种零食的方法。例如,所述零食是填充有速溶咖啡粉的基于谷物的饼干。
Description
背景技术
目前兴起了对健康食用零食的开发,这些零食不仅可提供所需的营养需求,而且可制成快餐和即时食物。
饼干、威化饼和薄脆饼干是世界上几乎每个国家享用的有价值且方便形式的食物的零食例子。它们基本上由谷物(通常为小麦面粉)、糖和脂肪组成,并添加有少量其他材料。强化的混合食物(FBF)和高能饼干也有着日益增长的需求。FBF是用微量营养素(维生素和矿物质)强化的、部分预煮且研磨的谷物、大豆(soya)、豆类(beans)、干豆(pulses)的共混物(blend)。特殊配方可含有植物油或奶粉。
现已有广泛证据(主要来自流行病学研究)表明,三份全谷粒产品(即,48g全谷粒)的日摄入量与降低的心血管疾病风险、增加的胰岛素敏感性以及降低的2型糖尿病发作、肥胖(主要为内脏肥胖)和消化系统癌风险呈正相关。据报道,全谷粒的这些健康益处是由于膳食纤维和其他成分(诸如维生素、矿物质和生物活性植物化学物质)的协同作用。
此外,近年来,消费者日益关注食物产品的标签,并且他们期望制造的食物产品尽可能天然而健康。因此,希望开发限制使用非天然食物添加剂的食物和饮料加工技术及食物和饮料产品,即便此类非天然食物添加剂已完全得到健康或食物安全管理局的准许。制造的食物产品尽可能天然而健康这一日益增长的需求,也希望在不影响食物产品味道的情况下能够减少所添加的糖或其他甜味剂、脂肪的量。
本发明的目的是提供将零食和饮料产品合装于组合包装中而使消费者能受益于这两种愉悦感的食物产品。该产品可富含全谷粒和膳食纤维,这些物质为消费者提供极佳食用体验,并且可容易在合理成本下工业化而不会折损感官参数(organolepticparameter)。
有利的是提供这样的食物产品:这些产品具有减少量的所添加的糖、非糖甜味剂或人工甜味剂,特别是所添加的糖,与此同时不会折损产品的感官参数,特别是味道。
DE9305108涉及由两个部分组成的分份包装:一个部分装奶,另一个部分装糖。该参考文献提出使用含有高含量脂肪和糖的烘焙配料(诸如用于冰淇淋锥筒)作为分份包装。该参考文献未提到冰淇淋锥筒的组合物。一般来讲,冰淇淋锥筒组合物通常具有在大约8%范围的脂肪和最少25%的糖水平。
DE19544019涉及用于制备饮料的分份包装。经包装的材料是水溶性的,并意在溶于杯子中以制备饮料。
本发明的目的是提供部分基于谷物的健康零食。在制备基于谷物的组合物时遇到的一个问题是,谷物往往会吸收水分并变得更软,因此在用作盛放可食用的自由流动粉末的中空容器时面临挑战。
发明内容
因此,在第一方面,本发明涉及包括零食的食物产品,该食物产品包括填充有可自由流动的可食用固体的至少一个密封可食用中空容器;其中按容器组合物的总干重计,该容器包含在30-95%w/w(%w/w)范围的谷物、不超过1%的脂肪以及不超过25%w/w的糖,其中该容器被构造成释放可食用固体以便以其当前形式食用或用液体重构。
本发明的零食的优点是,可食用可流动的粉末在储存期间以完整方式盛放于容器内,而在使用时,容器可以系统的方式破裂,从而释放可流动的粉末,并且容器还可起到用作搅拌棒以制备饮料的作用,此外,搅拌后的容器还可作为可食用产品食用。
本发明的另一个方面涉及用于制备根据本发明的食物产品的方法,所述方法包括热成形方法,包括挤出、烧制、威化饼和/或饼干技术,以制备可食用固体容器;用可自由流动的可食用固体填充该容器,并将该容器密封以提供无水分的环境。
附图说明
图1示出了本发明的示意图。该图表示完整早餐解决方案的示例,其中本发明是填充有饮料粉末的可食用中空饼干。饼干包括预切部分以有利于饼干以完整方式破裂,从而将饮料粉末释放到杯子中。饼干还可以用作搅拌棒。该零食可以单独地包装或一起叠放在盒子中。或者,该零食产品也可附接到一次性杯子,使得消费者将零食与一次性杯子分开,折断零食以将可食用固体释放到杯子中,从而制备即饮型(ready-to-drink,RTD)饮料并食用饼干形式的可食用容器。
图2示出了本发明的不同实施方案。A:示出了根据如下表1中所述的配方1制备的含可可的饼干,两个开口端都通过浸在含坚果的巧克力中来闭合;B:示出了根据如下表1中所述的配方2制备的含香草的饼干,一端通过卷边(crimping)来闭合,而另一开口端通过浸在巧克力中来闭合;C:示出了根据如下表1中所述的配方3制备的含燕麦的饼干,两个开口端都通过浸在巧克力中来闭合;D:示出了根据如下表1中所述的配方4制备的含咖啡的饼干,一端通过卷边来闭合,而另一开口端通过浸在巧克力中来闭合;所有容器A-D中所填充的可食用固体是可溶咖啡粉或者含有咖啡、粉末状奶粉、糖和添加剂的咖啡混合物(参见表3)。
具体实施方式
本发明将零食和饮料产品合装于组合包装中,使消费者能从单一产品同时受益于两种愉悦感。
因此,在第一方面,本发明涉及包括零食的食物产品,该食物产品包括填充有可自由流动的可食用固体的至少一个密封可食用中空容器;其中该容器被构造成释放可食用固体以便以其当前形式食用或用液体重构。
在本发明的一个实施方案中,该零食包括使容器的表面破裂而释放可食用固体的方式(means)。术语“方式”是指打开容器并从容器中清空可食用固体的不同做法。一种方式是使容器破裂,例如通过对容器的表面施加物理压力/力(诸如折断动作或咬食容器)而断裂。另一种方式是容器包括可发生溶解/熔化而释放可食用固体的部分。例如,容器的一部分可包含组合物,使得通过在热液体中的搅拌动作,使该组合物溶解/熔化。容器还可包括预切区段(参见图1),以有利于容器在容器表面上的适当位置处以完整方式破裂。容器还可包含在用水重构时发生反应而生成或释放气体(例如,酸-碱)的气体或产气组合物。
在本发明的另一个实施方案中,可食用中空容器可充当经重构的可食用固体的搅拌棒或吸管。
在本发明的一个实施方案中,本发明的包括容器和可食用固体的零食具有低于0.5的水活度。水活度可低于0.3。施加调理方法,以将容器的水活度调至相当于将填充于容器中的粉末的水活度。例如,容器诸如威化饼的调理为暴露于环境,使得发生水分扩散。
术语“可食用中空容器”可指饼干、曲奇饼或威化饼。容器可基于谷物,带咸味和/或甜味。此类容器可包含FBF或高能饼干中使用的配料。饼干可包含得自不同来源的全谷粒组分,包括水解全谷粒。WO2012/076051描述了全谷粒组合物和水解形式,从而为健康零食提供基本成分。全谷粒来源的例子是粗面、球果(cone)、粗碾粉、面粉和微粉化的谷粒(微粉化的面粉)。可将全谷粒粉碎(研磨),优选地通过干磨粉碎。这种研磨优选地在全谷粒组分与根据本发明的酶组合物接触之前进行。在本发明的一个实施方案中,可对全谷粒组分进行热处理,以限制酸败和微生物数量。
在本发明的一个实施方案中,可食用中空容器是威化饼,并且其中按威化饼组合物的总干重计,威化饼组合物中的糖少于10%w/w,例如少于7%w/w。
全谷粒是为了其可食用的淀粉谷粒而种植的禾本科(Poaceae family(grassfamily))单子叶植物的未加工谷物。全谷粒谷物的例子包括大麦、稻、黑稻、糙米、野生稻、玉米(玉蜀黍)、小米、燕麦、高粱、斯佩耳特小麦、黑小麦、黑麦、小麦、埃塞俄比亚画眉草、金丝雀草、薏苡和福尼奥米(fonio)。不属于禾本科植物、但也产生可与谷物粒以相同方式使用的含淀粉的种子或果实的植物物种被称为假谷物(pseudo-cereals)。假谷物的例子包括苋菜、荞麦、鞑靼荞麦和藜麦。当指定谷物时,这将包括谷物和假谷物二者。一般来讲,配方中使用的谷粒的来源取决于期望的产品类型,因为每种谷粒会提供其独有的味道特性和加工特性。
全谷粒组分是由未精制的谷物粒制成的组分。全谷粒组分包括谷粒的整个可食用部分;即,胚芽、胚乳和麸皮。全谷粒组分可以磨坊业中通常已知的多种形式提供,例如粉碎的、片状的、破裂的或其他的形式。
容器还可含有附加风味剂,诸如增强产品气味的咖啡、巧克力、香草、肉桂、水果。通常这些调味剂在烘焙过程期间部分消失。因此,在一个实施方案中,加入前体以在加热或烘焙过程期间生成调味剂。例如,可使用基于氨基酸和硫胺素的前体,通过美拉德反应实现过程中调味剂生成。基于谷物的容器还可含有健康物质,如维生素、矿物质、抗氧化剂、纤维、生物活性物、健康油、水果、草药、植物、乳固体、坚果。例如,如果可食用固体为汤粉,则可食用容器可为配搭汤饮料的咸味饼干。这种可食用中空容器可通过热成形方法制备,包括挤出、烧制威化饼和/或饼干技术。
术语“密封可食用中空容器”可指密封容器的两端或至少一端。例如,挤出方法可制备具有一个开口端的可食用中空容器,其中该容器可填充有可食用固体,并且该开口端可用疏水性或亲水性材料或两者的共混物进行密封。例如,可食用中空容器的开口端可用多糖、脂肪和蛋白质的共混物来闭合。又如,容器可为圆筒形/桶形,其两侧都有开口端,并且两端都用疏水性或亲水性材料或两者的共混物进行密封。这些物质除了为容器提供密封之外,还用于保持容器内的可食用固体处于干燥形式。在另一个实施方案中,使用威化饼技术制备可食用中空容器,其中可食用中空容器由两半组成,其中一半填充有可食用固体随后用威化饼的另一半进行密封。
术语“疏水性材料”是指任何含脂肪或油的物质,诸如植物脂肪、乳脂、动物脂肪、蜂蜡或它们的组合。一种形式的植物脂肪可为可可脂。
术语“亲水性材料”是指诸如以下的物质:糖、盐、亲水胶体、亲水性聚合物如淀粉、藻酸盐、角叉菜胶、羧甲基纤维素、阿拉伯树胶、壳聚糖、果胶和黄原胶。
术语“可食用固体”是指粉末或球体或颗粒形式的可自由流动的脱水食物产品,其在中空容器中保持干燥,并且可通过使容器的表面破裂来释放。可食用固体可指饮料配料,诸如咖啡、咖啡混合物、茶、巧克力粉、汤等。咖啡诸如所有已知共混物形式的可溶咖啡、含奶精和/或糖的咖啡混合物,烘焙并且研磨和/或微粉化形式的可食用固体还可包含加香剂以便制备加香饮料,诸如水果口味的水、或咖啡、可可或香草口味的奶。除了将在水中重构的脱水食物产品,诸如汤和沙司,尤其是粉状汤和沙司或方便面,或将在奶中重构的脱水食物产品,诸如营养的、尤其是粉状的可可饮料外,还可使用现有的加香剂。
术语“可自由流动的”是指可食用固体的干燥性质,其使得可食用固体从可食用容器释放而清空可食用中空容器。
在本发明的一个实施方案中,可食用中空容器包括填充有作为可食用固体的可溶咖啡的谷物膨化饼干。
在本发明的另一个实施方案中,零食产品包括至少三个填充有可自由流动的饮料粉末的密封可食用中空容器,其中第一个包含咖啡,第二个包含奶精,而第三个包含糖。
应当指出的是,在本发明的多个方面或实施例之一中描述的实施例和特征,也适用于本发明的其他方面。现将在下面的非限制性实施例中进一步详细描述本发明。
实施例
实施例1
根据下表1中给出的配方来混合干配料。制备了四种不同配方。将混合物进料到烹煮挤出机,在此处将粉末与水混合,然后在整个挤出方法中烹煮。挤出温度分布在20至145℃的范围。(产品温度可在120-180℃之间的范围)。螺杆速度为260RPM(180-400RPM)。每种配方的工艺条件在下表2中限定。
热产品被推出挤出机,从而在模具出口处形成压力(产品压力,表2)。从模具出来后,压力降至环境压力(1个大气压),并且由于水即时蒸发,产品膨胀并变干,从而形成最终产品,本例为管。将产品切成块,然后在干燥烘箱中干燥至<3%水分。在一些情况下,产品往一个边缘上卷边,因此仅存在一个开口边缘。
所得的管在一个或两个边缘上有开口。如果两个边缘有开口,则通过以下方式使一个边缘闭合:浸到巧克力中,让其冷却以凝固。通过填充并进行重量控制以确保正确的填充量来手动地进行粉末填充。原本开口的边缘现已被一块易碎的饼干封堵,然后通过浸到巧克力中进行密封。
表:1
配方-试验组17602 | 配方1 | 配方2 | 配方3 | 配方4 |
名称 | 量 | 量 | 量 | 量 |
玉米淀粉 | 32.000 | 36.000 | 35.400 | |
香草醛 | 0.040 | 0.040 | 0.400 | |
燕麦麸 | 30.000 | |||
小麦面粉 | 22.500 | 22.460 | 22.000 | |
燕麦面粉 | 68.360 | |||
白砂糖 | 21.000 | 21.000 | 20.510 | |
生育酚混合物 | 0.050 | |||
NaCl盐 | 0.200 | 0.200 | 0.600 | 0.200 |
麦芽糖糊精DE 12-16 | 19.700 | 19.700 | 19.400 | |
碳酸钙 | 0.600 | 0.600 | 0.500 | 0.590 |
碱化可可粉10-12%脂肪 | 4.000 | |||
磷酸氢二钾 | 0.000 | 0.450 | ||
咖啡 | 1.5 | |||
总计 | 100.000 | 100.000 | 100.000 | 100.000 |
表:2
表:3
最终组合物(g)。
材料 | 可可粉 | 香草 | 燕麦 | 咖啡 |
管,配方1 | 11.5 | |||
管,配方2 | 11.0 | |||
管,配方3 | 8 | |||
管,配方4 | 11 | |||
3合1粉末(咖啡、奶、糖) | 17.5 | 14.0 | 17 | 17 |
用于闭合和装饰的巧克力 | 4 | 6 | 4 | 4 |
薄片 | 1 | --- | 1 | 1 |
总计 | 34.0 | 31 | 30 | 33 |
实施例2
可使用威化饼技术制备本发明的零食。可使用如实例1中所述的面糊混合物(参见配方1至4)制备中空威化饼,不同的是该配方包含40%范围的至少两种谷物(诸如小麦和玉米)与至多60%范围的水的共混物。威化饼组合物的一个示例如下。
将混合物添加到烘箱中的威化饼盘上,并在185-200℃下烘焙2-3分钟。制得两个中空威化饼盘,将可自由流动的食物添加到威化饼盘之一上,并使用食品级粘性溶液(例如,糖浓缩物)以另一个威化饼盘进行密封。对经密封的盘进行切割并包装成含有可食用固体的独立威化饼单元。
Claims (15)
1.一种零食,包括填充有可自由流动的可食用固体的至少一个密封可食用中空容器,
其中按总最终组合物计,所述容器包含在30-95%w/w范围的谷物、
不超过1%的脂肪以及不超过25%w/w的糖,
其中所述容器被构造成释放所述可食用固体以便以其当前形式食用或用液体重构。
2.根据权利要求1所述的零食,其中所述容器包括使所述容器的表面破裂而释放所述可食用固体的方式。
3.根据权利要求2所述的零食,其中所述方式包括对所述容器的表面施加物理压力,或所述容器包括可被溶解的部分。
4.根据权利要求2至3中任一项所述的零食,还包括预切区段以有利于所述容器的破裂。
5.根据权利要求1至4中任一项所述的零食,其中所述可食用固体和所述容器的水活度低于0.5。
6.根据权利要求5所述的零食,其中所述可食用固体和所述容器的水活度低于0.3。
7.根据权利要求1至6中任一项所述的零食,其中所述容器包括饼干、曲奇饼或威化饼。
8.根据权利要求7所述的零食,包括含谷物的饼干、咸味和/或甜味饼干。
9.根据权利要求1至8中任一项所述的零食,其中所述容器用疏水性、亲水性材料或它们的组合进行密封。
10.根据权利要求9所述的零食,其中所述疏水性材料包括含脂肪或油的物质,诸如植物脂肪、乳脂、动物脂肪、蜂蜡或它们的组合。
11.根据权利要求1至10中任一项所述的零食,其中所述可食用固体包括食物产品,优选地为包括咖啡、茶、果汁、巧克力或汤的饮料粉末。
12.根据权利要求11所述的零食,其中所述可食用固体为饮料粉末,并且其中所述饮料粉末为咖啡,并且其中所述咖啡为在所有共混物中可溶、与奶精和/或糖的混合物、烘焙并且研磨和/或微粉化的形式。
13.根据权利要求1至12中任一项所述的零食,其中所述容器包括填充有咖啡的谷物挤出饼干。
14.根据权利要求1至13中任一项所述的零食,包括三个填充有可自由流动的饮料粉末的密封可食用中空容器,其中第一个包含咖啡,第二个包含奶粉,而第三个包含糖。
15.一种用于制备根据权利要求1至14中任一项所述的零食的方法,包括以下步骤:
-热成形方法,包括挤出、烧制、威化饼和/或饼干技术,以制备所述可食用中空容器;
-确定所述可食用中空容器和所述可自由流动的可食用固体的水分含量,使得所述可食用固体和所述容器的水活度低于0.5;
-调节所述可食用中空容器的水分含量,以匹配所述可自由流动的可食用固体的水分含量;
-用所述可自由流动的可食用固体填充所述容器;以及
-密封所述容器以提供无水分的环境。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP14195209.3 | 2014-11-27 | ||
EP14195209 | 2014-11-27 | ||
PCT/EP2015/077749 WO2016083495A1 (en) | 2014-11-27 | 2015-11-26 | Sealed edible container filled with free flowable powder food ingredient |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106998707A true CN106998707A (zh) | 2017-08-01 |
Family
ID=52002755
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201580063258.9A Withdrawn CN106998707A (zh) | 2014-11-27 | 2015-11-26 | 填充有可自由流动的粉末食物配料的密封可食用容器 |
Country Status (12)
Country | Link |
---|---|
US (1) | US20170354172A1 (zh) |
EP (1) | EP3224156A1 (zh) |
CN (1) | CN106998707A (zh) |
AU (1) | AU2015352486A1 (zh) |
BR (1) | BR112017009985A2 (zh) |
CL (1) | CL2017001268A1 (zh) |
CO (1) | CO2017005152A2 (zh) |
MX (1) | MX2017006745A (zh) |
PH (1) | PH12017500671A1 (zh) |
RU (1) | RU2017122388A (zh) |
SG (1) | SG11201702642XA (zh) |
WO (1) | WO2016083495A1 (zh) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
WO2020174258A1 (en) * | 2019-02-26 | 2020-09-03 | Felfoeldi Jozsef | Edible drinking straw and process for producing the same |
CN110050947A (zh) * | 2019-04-30 | 2019-07-26 | 济南佳农食品有限公司 | 一种可食用的食品托及用途 |
SK9416Y1 (sk) * | 2021-04-08 | 2022-01-26 | Titan Construct engineering s.r.o. | Biodegradovateľný jednorazový obal, najmä na potraviny, spôsob jeho výroby a forma na výrobu biodegradovateľného jednorazového obalu |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE9305108U1 (de) | 1993-03-31 | 1993-10-07 | Meier Ulrich | Portionsverpackung für Milch und Zucker |
DE19544019A1 (de) | 1995-11-27 | 1997-05-28 | Focke & Co | Portionseinheit zur Zubereitung von Getränken |
WO2008108627A1 (en) * | 2007-03-07 | 2008-09-12 | Marisa Brenda Janine Smid | Non-reclosable container comprising a single portion of a drink concentrate |
RU2579498C2 (ru) | 2010-12-08 | 2016-04-10 | Нестек С.А. | Пищевые продукты, содержащие гидролизованное цельное зерно |
-
2015
- 2015-11-26 EP EP15800862.3A patent/EP3224156A1/en not_active Withdrawn
- 2015-11-26 RU RU2017122388A patent/RU2017122388A/ru not_active Application Discontinuation
- 2015-11-26 SG SG11201702642XA patent/SG11201702642XA/en unknown
- 2015-11-26 US US15/531,166 patent/US20170354172A1/en not_active Abandoned
- 2015-11-26 AU AU2015352486A patent/AU2015352486A1/en not_active Abandoned
- 2015-11-26 WO PCT/EP2015/077749 patent/WO2016083495A1/en active Application Filing
- 2015-11-26 CN CN201580063258.9A patent/CN106998707A/zh not_active Withdrawn
- 2015-11-26 MX MX2017006745A patent/MX2017006745A/es unknown
- 2015-11-26 BR BR112017009985A patent/BR112017009985A2/pt not_active Application Discontinuation
-
2017
- 2017-04-10 PH PH12017500671A patent/PH12017500671A1/en unknown
- 2017-05-17 CL CL2017001268A patent/CL2017001268A1/es unknown
- 2017-05-24 CO CONC2017/0005152A patent/CO2017005152A2/es unknown
Also Published As
Publication number | Publication date |
---|---|
BR112017009985A2 (pt) | 2018-02-14 |
CL2017001268A1 (es) | 2018-01-26 |
AU2015352486A1 (en) | 2017-04-20 |
RU2017122388A (ru) | 2018-12-27 |
EP3224156A1 (en) | 2017-10-04 |
WO2016083495A1 (en) | 2016-06-02 |
SG11201702642XA (en) | 2017-04-27 |
PH12017500671A1 (en) | 2017-10-09 |
US20170354172A1 (en) | 2017-12-14 |
CO2017005152A2 (es) | 2017-08-18 |
MX2017006745A (es) | 2017-08-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
TWI426868B (zh) | 可溶性燕麥或大麥粉及利用酵素的製造方法 | |
TWI439232B (zh) | 可溶性燕麥或大麥粉以及利用連續性炊具之製備方法 | |
CN104222449A (zh) | 一种含有酥脆成分的巧克力制品 | |
CN102281763A (zh) | 膨化食品及其制备方法 | |
CN108347975A (zh) | 基于燕麦的产品及其制造方法 | |
CN106998707A (zh) | 填充有可自由流动的粉末食物配料的密封可食用容器 | |
CN104413358A (zh) | 一种复合营养麦片及其制备方法 | |
CN102843919A (zh) | 用于掩盖姜黄素风味的方法 | |
CN102987317A (zh) | 带有焦甜香椰子风味反应物的制备方法及制得产品的应用 | |
JP2022524501A (ja) | 低密度非晶質糖 | |
EP2856884A1 (en) | Baked lotus root cake, solid food using lotus root powder, and methods for manufacturing same | |
Thomas et al. | Food matrix: A new tool to enhance nutritional quality of food | |
AU2007333060B2 (en) | Grain-based powder | |
CA3107611A1 (en) | Improver for sponge cake | |
CN103652233A (zh) | 一种松茸腰果牛轧糖及其制备方法 | |
US20220071263A1 (en) | Edible nutrition system, method of preparation and use thereof | |
KR100660776B1 (ko) | 단호박 과자 및 그 제조방법 | |
EP1994831A1 (en) | Food product | |
Shukla et al. | Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review | |
CN106793815A (zh) | 面粉糊制备用粉体组合物 | |
CN108471792A (zh) | 低粘度、高热量密度营养组合物 | |
CN101636090A (zh) | 谷物基粉 | |
Sindawal et al. | Instantization and agglomeration of foods | |
US20150257420A1 (en) | Buckwheat pudding compositions and methods of making the same | |
RU2590838C1 (ru) | Композиция жировой начинки функционального назначения |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170801 |
|
WW01 | Invention patent application withdrawn after publication |