CN107404923A - 即时增稠的干食物组合物 - Google Patents
即时增稠的干食物组合物 Download PDFInfo
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- CN107404923A CN107404923A CN201680016028.1A CN201680016028A CN107404923A CN 107404923 A CN107404923 A CN 107404923A CN 201680016028 A CN201680016028 A CN 201680016028A CN 107404923 A CN107404923 A CN 107404923A
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Abstract
一种即时增稠的干食物组合物。该即时增稠的干食物组合物包含大豆蛋白质和矿物质。该大豆蛋白质以按该即时增稠的干食物组合物的重量计范围从3%至99%的量存在。该即时增稠的干食物组合物具有按该即时增稠的干食物组合物的重量计不超过1%的总水解胶体含量。该即时增稠的干食物组合物当加入到液体中时形成即时增稠的食物产品。
Description
相关申请的交叉引用
本申请要求2015年3月16日提交的美国临时专利申请号62/133,838的优先权和权益,该申请通过引用以其全文结合在此。
技术领域
本披露涉及即时增稠的干食物组合物、即时增稠的食物产品、以及制造和使用该即时增稠的干食物组合物和即时增稠的食物产品的方法。
背景技术
吞咽困难是个体在食物咀嚼和吞咽方面具有困难的状况。尽管吞咽困难和不同等级的痛苦有各种各样的原因,但吞咽困难可能是危险的,因为它们可能导致稀液体的吸入并被固体食物呛到。吞咽困难经常阻碍流体或食物摄入,导致吞咽困难的受试者的饮食中的水合和营养不足。食物的流变学特性对于吞咽过程是非常重要的。美国饮食协会于2002年发布的国家吞咽困难饮食(NDD)提出了用于分类用于具有不同严重程度的吞咽困难的受试者的产品的流变学定义。用于粘度范围的建议术语是稀:1-50厘泊(cP),花蜜状:51-350cP,蜂蜜状:351-1750cP,以及匙稠(Spoon-thick):>1750cP。因此,采用具有质地修改的食物,例如增稠的食物泥和增稠的饮料,以促进“安全”吞咽,最小化吸入和相关的吞咽并发症的风险。然而,目前可获得的旨在用于被吞咽困难受试者食用的食物具有不太理想的质地和口感。例如,用淀粉增稠的液体可能是不透明的并且具有颗粒状和/或浆状质地,并且用胶增稠的液体具有粘糊糊的且粘滑的口感。此外,包含高水平的蛋白质以增强食物的营养特征可能产生具有不太理想的质地和口感的产品。
已经有几次尝试来制备可重构的干燥产品,即所谓的“即食食品”,以形成对于吞咽困难的受试者的可接受的食物产品。令人满意的“即食食品”是指可以无限期地储存并且可以简单地通过加入水并搅拌混合物小于五分钟来重构以产生具有适合于吞咽困难的个体的质地、味道和营养特性的产品的干制剂。然而,迄今为止不可行的是生产具有供吞咽困难受试者食用的可接受的所需味道、质地和口感的具有高蛋白质含量的令人满意的即食食品。因此,在本领域中需要具有吞咽困难受试者期望的并且可导致吞咽困难受试者的足够水合和营养的增加的蛋白质量和总体营养特征的即食食物产品。
长期以来,已知增稠的产品在食品工业中用于广泛的应用。典型地,通过包括水解胶体例如胶或淀粉来增稠产品。诸位申请人出乎意料地发现,产品可以在不包括水解胶体如胶或淀粉的情况下被增稠。
发明内容
在一个方面,本披露提供了一种即时增稠的干食物组合物。该即时增稠的干食物组合物包含按该干食物组合物的重量计范围从3%至99%的量的大豆蛋白质。该即时增稠的干食物组合物进一步包含矿物质和按该即时增稠的干食物组合物的重量计不超过1%的总水解胶体含量。该即时增稠的干食物组合物当加入到液体中时形成即时增稠的食物产品。
附图说明
图1示出了当结合各种浓度的矿物质和大豆蛋白质时产生的产品的粘度。
图2示出了当将各种形式的大豆蛋白质与矿物质结合时产生的产品的粘度。
图3示出了当将各种蛋白质来源与矿物质结合时产生的产品的粘度。
具体实施方式
本披露提供了包括大豆蛋白质和矿物质的即时增稠的干食物组合物。这些组合物当添加到液体中时形成即时增稠的食物产品。可以使用本披露的即时增稠的干食物组合物形成的食物产品的非限制性实例包括甜点型即食食物产品,例如酸奶布丁、糖衣、蘸酱、冷冻甜点例如冰冻果子露、植物油脂做的冰淇淋、冷冻酸奶、冷冻蛋奶冻、棒冰、果汁冰糕、冰淇淋或其组合,凝胶、汤类、蘸酱、婴儿食品、涂抹酱如花生酱和涂抹干酪酱等、蛋奶冻、干酪/干酪仿制品、以及饮料。
有利地,根据国家吞咽困难饮食(NDD)指南,该即时增稠的干食物组合物可重构以形成具有推荐用于吞咽困难的受试者的增稠食品的流变学特性的食物产品。这些食物产品包括粘度大于50厘泊(cP)的食物产品,包括粘度为51-350cP的花蜜稠食品,粘度为351-1750cP的蜂蜜稠食品,以及粘度为大于1750cP的匙稠食品。增稠的食物产品的流变学特性和测量增稠的食物产品的流变学特性的方法可以如在“National Dysphagia Diet;Standardization for Optimal Care[国家吞咽困难饮食;最佳护理标准化]”(NationalDysphagia Diet Task Force[国家吞咽困难饮食特别小组](2002),ISBN-13:978-0880913157)中描述,将其通过引用以其全文结合在此。
重要的是,所得到的食物产品也已被证明显示出改善的营养特征,包括增加的蛋白质量,同时保留具有吞咽困难的受试者将希望的味道、结构、香味和口感。还披露了使用该即时增稠的干食物组合物来制备即时增稠的食物产品的方法,以及使用该即时增稠的食物组合物制造的即时增稠的食物产品。本发明的各个方面将在以下部分中进一步详细描述。
I.即时增稠的组合物
本披露的即时增稠的干食物组合物包含大豆蛋白质和矿物质,当与液体混合时产生增稠的食物产品。这些食物组合物通常通过使用本领域熟知的方法混合或共混各种成分来制备。下面更详细地描述大豆蛋白质和矿物质。
A.蛋白质组分
通常,大豆蛋白质材料可以根据本领域已知的方法源自全大豆。全大豆可以是标准大豆(即非转基因大豆)、转基因大豆(例如具有改性油的大豆、具有改性的碳水化合物的大豆、具有经修饰的蛋白质亚基的大豆等)或其组合。在本发明的干食物组合物中可以使用各种大豆蛋白质材料。大豆蛋白质材料的合适实例包括大豆提取物、豆奶粉、大豆凝乳、大豆粉、大豆粗粉、大豆乳清蛋白(2S蛋白)、大豆蛋白分离物、大豆蛋白浓缩物、以及其混合物。大豆蛋白质材料还可以是包含大豆提取物、豆奶粉、大豆凝乳、大豆粉、大豆粗粉、大豆蛋白分离物、大豆乳清蛋白(2S蛋白)、大豆蛋白浓缩物、以及其混合物作为成分之一的蛋白质营养组合物。大豆蛋白质材料还可以包括水解的大豆蛋白质材料。
在某些实施例中,大豆蛋白质材料可以是大豆蛋白浓缩物,其在无水基础上具有约65%至小于约90%的蛋白质含量。在本发明中有用的合适的大豆蛋白浓缩物的实例包括PROCONTM产品系列和ALPHATM产品系列和这些产品的身份保留版本,所有这些产品都是从Solae公司可商购的。在实施例的一个优选替代方案中,在组合物中使用的大豆蛋白质材料是ALPHATM 12大豆蛋白浓缩物。在实施例的另一个优选替代方案中,在组合物中使用的大豆蛋白质材料是ALPHATM 5800大豆蛋白浓缩物。
在某些优选的实施例中,在组合物中使用的蛋白质组分是大豆蛋白分离物(也称为分离的大豆蛋白质或ISP)。通常,大豆蛋白分离物在无水基础上具有至少约90%的大豆蛋白质的蛋白质含量。大豆蛋白分离物可以包括完整的大豆蛋白质,或者其可以包含水解的大豆蛋白质。大豆蛋白分离物可以具有高含量的具有沉降系数例如7S、11S、2S等的储存蛋白质亚基。可用作本发明中的起始材料的大豆蛋白分离物的非限制性实例可商购自例如Solae公司(圣路易斯,密苏里州),并且其中包括 以及这些产品的身份保留版本、以及其组合。
在其他优选实施例中,大豆蛋白质材料可以是包含大豆提取物、豆奶粉、大豆凝乳、大豆粉、大豆粗粉、大豆蛋白分离物、大豆乳清蛋白(2S蛋白)、大豆蛋白浓缩物、以及其混合物作为成分之一的蛋白质营养组合物。例如,蛋白质营养组合物可以是基于大豆/乳制品的营养成分,其包含可替代全脂奶粉或脱脂奶粉的大豆/乳制品共混物,富含维生素和矿物质的基于大豆的营养成分,或含有分离的大豆蛋白质和稳定的磷酸钙的分离的大豆蛋白质产品。蛋白质营养组合物也可以用必需维生素和矿物质加强。
存在于干食物组合物中的大豆蛋白质材料的量可以并且将根据所需产品而变化。大豆蛋白质材料的量为按该干食物组合物的重量计从3%至99%,包括按该干食物组合物的重量计至少75%、70%、65%、60%、55%、50%、45%、40%、35%、30%、25%、20%、15%、10%或至少3%。
除了大豆蛋白质材料之外,其他任选的蛋白质也可以存在于该干食物组合物中。例如,其他蛋白质可以源自除大豆以外的植物。通过非限制性实例,合适的植物包括苋菜、竹芋、大麦、荞麦、低芥酸菜籽、木薯、鳢属(鹰嘴豆)、豆类、扁豆、羽扇豆、玉米、小米、燕麦、豌豆、马铃薯、稻、黑麦、高粱、向日葵、木薯、黑小麦、小麦、以及其混合物。特别优选的植物蛋白质包括大麦、低芥酸菜籽、羽扇豆、玉米、燕麦、豌豆、马铃薯、稻、小麦、以及其组合。
在另一个实施例中,任选的蛋白质可以源自陆地或水生动物的肌肉、器官、结缔组织或骨骼。作为实例,动物蛋白质可以是明胶,其通过从来自牛或其他动物的骨骼、结缔组织、器官等提取的胶原蛋白的部分水解产生。
任选的蛋白质材料也可以源自动物来源,而不脱离本发明的范围。在一个实施例中,动物蛋白质材料可以源自蛋。合适的蛋类蛋白质的非限制性实例包括蛋粉、干蛋固体、干蛋清蛋白质、液体蛋清蛋白质、蛋清蛋白质粉、分离的卵清蛋白蛋白质、以及其组合。蛋类蛋白质可以源自鸡、鸭、鹅,鹌鹑或其他鸟类的蛋。在优选的替代实施例中,蛋白质材料可以源自乳制品来源。合适的乳制品蛋白质包括脱脂干奶粉、乳蛋白分离物、乳蛋白浓缩物、酸性酪蛋白、酪蛋白酸盐(例如,酪蛋白酸钠、酪蛋白酸钙等)、乳清蛋白分离物、乳清蛋白浓缩物、以及其组合。乳蛋白质材料可以源自牛、山羊、绵羊、驴、骆驼、骆驼科动物、牦牛、水牛等。
可能存在于该即时增稠的干食物组合物中的任选的蛋白质的量可以并将根据预期的食物产品和所使用的另外的蛋白质而变化,并且可以通过实验来确定。例如,在即时增稠的干组合物中的任选的蛋白质的量可以是按该即时增稠的干食物组合物的重量计在从约0%至约30%的范围内。在一些实施例中,存在于即时增稠的干食物组合物中的任选的蛋白质的量可以是按该即时增稠的干食物组合物的重量计在从约1%至约20%的范围内。在其他实施例中,可能存在于即时增稠的干食物组合物中的任选的蛋白质的量可以是按该即时增稠的干食物组合物的重量计在从约2%至约10%的范围内。在某些实施例中,该即时增稠的干食物组合物中不包括任选的蛋白质。
B.矿物质
该即时增稠的干食物组合物包括矿物质。在某些实施例中,这些组合物包括作为矿物质的一部分的金属阳离子。该金属阳离子优选为具有至少2的化合价的金属阳离子。合适的具有至少2的化合价的金属阳离子的非限制性实例包括镁和钙。不受理论的约束,当将液体加入到包含大豆蛋白质和矿物质的干组合物中时,该组合物可以解离以增加pH并促进大豆蛋白质的溶解性,这可以有助于展开蛋白质结构,从而允许蛋白质形成三维空间填充网络并增稠所得到的食物产品。此外,所用化合物的氧化特性可以以二硫键和其他分子间键合的形式促进蛋白质-蛋白质相互作用。二价阳离子物种还可以显示与蛋白质的交联以促进食物产品的增稠。
除矿物质之外,该干食物组合物可包括水解胶体。可用于本发明的干食物组合物中的合适的水解胶体的非限制性实例包括角叉菜胶、纤维素胶、纤维素凝胶、淀粉、阿拉伯树胶、黄原胶、碳水化合物以及行业内已知和使用的任何其他水解胶体、以及其组合。如本领域技术人员将理解,添加到食物组合物中的水解胶体的量可以并将取决于所需食物产品的类型。这些水解胶体将代表少量,即总水解胶体含量将是按即时增稠的干食物组合物的重量计不超过1%。在某些实施例中,总水解胶体含量甚至更低,例如按该干食物组合物的重量计小于0.75%、小于0.5%、或小于0.25%。在某些实施例中,该干食物组合物不包括这些水解胶体中的任一种。
在一些实施例中,组合物包含碳水化合物。通常,合适的碳水化合物可以是糖、麦芽糖糊精、聚葡萄糖或谷物粉。合适的糖的非限制性实例可包括蔗糖、右旋糖、乳糖和果糖。
在某些实施例中,组合物包含作为增稠剂的速溶淀粉。当合适的速溶淀粉已经用液体重构时,其可以提供组合物的适当的粘度和口感。合适的速溶淀粉必须快速凝固、快速重新水合,并具有清淡的风味,并且可以通过摇动或搅拌通过最小混合用液体快速重构。在这些发明人的经验中,优选的速溶淀粉是速溶淀粉,也称为冷水溶胀(CWS)淀粉。速溶淀粉是用于描述在冷系统中溶胀发展粘度的颗粒速溶淀粉的术语。速溶淀粉通常从选自由玉米、小麦或稻组成的组的谷物或从选自由木薯和马铃薯组成的组的根或块茎或其混合物中提取。合适的速溶淀粉的实例包括由A.E.Staley公司(A.E.Staley Co.)制造的MIRA470淀粉;由宜瑞安公司(Ingredion)制造的H-50改性淀粉;以及赛力事达/嘉吉(Cerestar/Cargill)公司制造的各种C*HIForm品牌改性淀粉;由罗盖特公司(Roquettecorp.)制造的CLEARAM和其他改性淀粉。如上所述,当存在淀粉时,与其他水解胶体组合的淀粉将占按该即时增稠的干食物组合物的重量计不超过1%。
不管所使用的具体碳水化合物来源,在食物产品中使用的碳水化合物的百分比通常部分地决定在其水合或膨胀时的其质地。因此,存在于食物产品中的碳水化合物的量可以并且将根据食物产品的期望质地而变化。
在某些实施例中,组合物包含稳定剂。可以使用的合适的稳定剂的非限制性实例包括果胶、琼脂、食品胶(例如刺槐豆胶、黄原胶、纤维素胶、阿拉伯树胶和瓜尔胶)、藻酸、刺槐豆胶、角叉菜胶、明胶、以及行业内已知和使用的任何其他稳定剂。如本领域技术人员将理解,添加到食物组合物中的稳定剂的量(如果有的话)可以并将取决于所需食物产品的类型。如上所述,当存在稳定剂时,与其他水解胶体组合的稳定剂将占按该即时增稠的干食物组合物的重量计不超过1%。
C.附加成分
除了上述A-B中详述的成分之外,可以将多种其他成分添加到即时组合物中,而不脱离本发明的范围。例如,膳食纤维、抗氧化剂、抗微生物剂、植物油、动物来源脂肪、乳化剂、调味剂、着色剂、螯合剂、pH调节剂、防腐剂、乳制品、其他营养素、益生菌、益生元、干食物片、脱水蔬菜、脱水肉、脱水水果或蔬菜粉、以及其组合可以包括在内。
即时增稠的干食物组合物可以包含足量的至少一种甜味剂。可以使用天然和/或合成的甜味剂。通过非限制性实例,该甜味剂可以选自葡萄糖(玉米糖浆、玉米糖浆固体)、右旋糖、麦芽糖糊精、转化糖、果糖、乳糖、大豆糖蜜、罗汉果提取物、枫蜜、蜂蜜、以及其混合物或任何高强度甜味剂,包括糖精及其各种盐,例如钠盐,二肽甜味剂如阿斯巴甜和纽甜,二氢查耳酮化合物,甘草甜素,甜叶菊(甜菊苷),蔗糖的氯代衍生物如三氯蔗糖,糖醇如山梨糖醇、甘露糖醇、木糖醇等。还考虑了氢化淀粉水解产物和合成甜味剂3,6-二氢-6-甲基-1,2,3-氧杂噻嗪-4-酮-2,2-二氧化物,特别是钾盐(安赛蜜-K)、以及其钠盐和钙盐。
典型地,根据组合物和预期食物产品中使用的甜味剂,甜味剂的量可以并将广泛地变化。然而,通常,当甜味剂不是高强度甜味剂时,将按重量计从约0.01%至约75%的甜味剂并且优选按重量计从约5%至25%的甜味剂结合到干食物组合物中。当甜味剂是高强度甜味剂时,将按重量计约0.01%至约5%的甜味剂并且优选按重量计从约0.01%至1%的甜味剂结合到干食物组合物中。
即时增稠的干食物组合物可以包含喷雾干燥的脂肪粉末。合适的喷雾干燥的脂肪粉末的非限制性实例可以源自包括乳制奶油、棕榈油、菜籽油、大豆油、向日葵油、低芥酸菜籽、玉米油、椰子油和卵磷脂。包含喷雾干燥的脂肪粉末的干食物组合物的百分比将部分取决于所用的脂肪粉末和所需的产品。例如,喷雾干燥的脂肪可以占按该干食物组合物的重量计在约5%与50%之间。
干食物组合物可以包含乳化剂。合适的乳化剂的非限制性实例包括蒸馏的单甘油酯和二甘油酯、丙二醇单酯、硬脂酰-2-乳酸钠、聚山梨醇酯60、卵磷脂、羟基化卵磷脂以及行业内已知和使用的任何其他乳化剂。包含乳化剂的预共混物的百分比将部分取决于所使用的乳化剂和所需的产品。通常,可与本发明的组合物组合的乳化剂通常以本领域技术人员已知的低浓度使用。例如,乳化剂可以占按该干食物组合物的重量计在约0.01%与3%之间。优选地,乳化剂可以占按该干食物组合物的重量计在约0.05%与2%之间。更优选地,乳化剂可以占按该干食物组合物的重量计在约0.5%至1%之间。
抗氧化添加剂包括抗坏血酸,丁基化羟基苯甲醚(BHA),丁基化羟基甲苯(BHT),叔丁基氢醌(TBHQ),维生素A、C和E及相关衍生物,以及各种植物提取物,如具有抗氧化剂特性的含有类胡萝卜素、生育酚或类黄酮的那些也可以包括在内以增加保存期或使食物产品在营养上增强。抗氧化剂可以以本领域技术人员通常已知的水平存在。通常,抗氧化剂可以以按该干食物组合物的重量从约0.01%至约1%、优选从约0.05%至约3%、并且更优选从约0.1%至约2%的水平存在。
在一些实施例中,可能期望根据所需的食物最终产品的类型降低或升高食物组合物的pH。因此,食物组合物可以与pH调节剂接触。食物组合物的pH可以在从约4.5至约11.5的范围内。几种pH调节剂适合于在本发明中使用。pH调节剂可以是有机的,或者可替代地,可以是无机的。在示例性实施例中,pH调节剂是食品级可食用酸。适合于在本发明中使用的非限制性酸包括乳酸、柠檬酸、酒石酸、苹果酸、以及其组合。在示例性实施例中,pH调节剂是柠檬酸。在替代实施例中,pH调节剂是食品级可食用碱,例如但不限于磷酸二钠和氢氧化钾。如本领域技术人员将理解的,与食物组合物接触的pH调节剂的量可以并将根据若干参数而变化,这些参数包括所选择的试剂和所需的pH。
食物产品可以任选地包括各种调味品、香料或其他成分,以自然地增强最终食物产品的味道。如本领域技术人员将理解,对添加到食物组合物中的成分的选择可以并将取决于所需食物产品的类型。
在一个实施例中,该食物组合物可以进一步包含调味剂。调味剂可以包括本领域已知的任何合适的可食用调味剂,包括但不限于盐、任何花香调料、任何辛香料、香草、任何水果调料、焦糖、坚果调料、牛肉调料、家禽肉(例如鸡肉或火鸡肉)调料、猪肉调料或海产品调料、乳制品调料如黄油和干酪、任何蔬菜调料以及其组合。此外,可以使用其他甜味调料(例如,巧克力、巧克力薄荷、焦糖、太妃糖、奶油糖、薄荷和薄荷调味品)。也可以使用各种各样的水果或柑橘调料。水果或柑橘调料的非限制性实例包括草莓、香蕉、菠萝、椰子、樱桃、橙子和柠檬风味。
也可以使用各种各样的辛香料。非限制性实例包括药草和大蒜、酸奶油和洋葱、蜂蜜芥末、辣芥末、干烤、烧烤、墨西哥胡椒、红辣椒、大蒜、辣椒、甜味和酸味调味料、甜味调味料、麻辣调味料、咸味风味调味料、蔬菜调味料、以及其组合。
食物产品可以任选地包括为乳制品的成分。可以另外加入到食物组合物中的乳制品的合适的非限制性实例是全脂奶粉、乳制品衍生的脂肪粉(例如,奶精)、培养的酸奶粉、酪乳粉、脱脂干奶粉、乳蛋白、酸性酪蛋白、酪蛋白酸盐(例如,酪蛋白酸钠,酪蛋白酸钙等)、乳清蛋白浓缩物、乳清蛋白分离物、乳蛋白分离物、乳蛋白浓缩物、或任何其他种类的乳粉、以及其组合。
在另外的实施例中,该食物组合物可以进一步包含着色剂。该着色剂可以是本领域技术人员已知的任何合适的食用色素、添加剂、染料或色淀。合适的食品着色剂可以包括但不限于,例如,食品、药物和化妆品(FD&C)蓝色1号、FD&C蓝色2号、FD&C绿色3号、FD&C红色3号、FD&C红色40号、FD&C黄色5号、FD&C黄色6号、橙色B、橘红色2号以及其组合。其他着色剂可包括胭脂树橙提取物、b-阿朴-8′-胡萝卜素醛、β-胡萝卜素、甜菜粉、角黄素、焦糖色、胡萝卜油、胭脂虫提取物、棉籽粉、葡萄糖酸亚铁、果汁、葡萄色提取物、辣椒粉、核黄素、藏红花、二氧化钛、姜黄和蔬菜汁。这些着色剂可以如本领域技术人员常用的那样组合或混合以生产最终着色剂。
在另一个实施例中,该食物组合物可以进一步包含附加的营养素,例如维生素、矿物质、抗氧化剂、ω-3脂肪酸和药草。合适的维生素包括维生素A、C和E(它们也是抗氧化剂),以及维生素B和D。可以添加的矿物质的实例包括铵、钙、镁、硒、镉、钼、锰、锌、铁、碘和钾的盐。合适的ω-3脂肪酸包括二十二碳六烯酸(DHA)。可以添加的药草包括罗勒、芹菜叶、山萝卜、香葱、香菜、欧芹、牛至、龙蒿和百里香。
在另一个实施例中,该食物组合物可以进一步包含益生菌微生物。如在此所用,益生菌微生物(在下文中“益生菌”)是食品级微生物(活的,包括半存活或弱化的,和/或非复制的)、代谢物、微生物细胞制剂或微生物细胞的组分,当以足够的量施用时,其可以赋予宿主健康益处,更具体地,通过改善其肠道微生物平衡来有益地影响宿主,给宿主的健康或安宁带来影响。参见Salminen S、Ouwehand A.Benno Y.等人,“Probiotics:how should theybe defined?[益生菌:它们应如何定义?]”,Trends Food Sci.Technol.[食品科学与技术的发展趋势],1999:10,107-10。通常,认为这些微生物抑制或影响肠道中的病原菌的生长和/或代谢。益生菌也可以激活宿主的免疫功能。益生菌的非限制性实例包括属于气球菌属、曲霉属、芽孢杆菌属、拟杆菌属、双歧杆菌属、假丝酵母属、梭状芽孢杆菌属、德巴利酵母属、肠球菌属、梭杆菌属、乳杆菌属、乳球菌属、明串珠菌属、蜜蜂球菌属(Melissococcus)、微球菌属、毛霉菌属、酒球菌属、片球菌属、青霉菌属、消化链球菌属(Peptostrepococcus)、毕赤酵母属、丙酸杆菌属、假小链双歧杆菌(Pseudocatenulatum)、根霉属、酵母菌属、葡萄球菌属、链球菌属、球拟酵母属、魏斯氏菌属或其组合。
在一些实施例中,益生菌是产生酸奶的细菌。合适的益生菌产生酸奶的细菌可以包括保加利亚乳杆菌、嗜热链球菌和嗜酸乳杆菌以及其他酸奶培养物和包含产生酸奶的细菌的混合物。这些细菌可作为干燥培养物获得并且可以以喷雾干燥、冷冻干燥或包封的形式使用。
该食物组合物可以进一步包含膳食纤维。膳食纤维或粗粮是源自植物的食物的难消化部分。膳食纤维通常包含可溶性纤维和不溶性纤维。可溶性纤维溶解在水中,容易在结肠中发酵成气体和生理活性副产物,并且可具有益生元特性。不溶性纤维不溶于水,是代谢惰性的并提供膨胀,或其可在大肠中进行益生元和代谢发酵。如在此所用,“益生元”是用于描述食物物质(通常是膳食纤维)的术语,其选择性地促进有益细菌的生长或抑制肠道中的病原菌的生长或粘膜粘附。益生元例如由Glenn R.Gibson和Marcel B.Roberfroid,Dietary Modulation of the Human Colonic Microbiota:Introducing the Concept ofPrebiotics[人类结肠微生物群的膳食调节:引入益生元的概念],J.Nutr.[营养学期刊]1995 125:1401-1412定义。在一些实施例中,合适的膳食纤维是具有益生元特性的膳食纤维。具有益生元特性的膳食纤维的非限制性实例包括阿拉伯树胶、α葡聚糖、阿拉伯半乳聚糖、β葡聚糖、右旋糖酐、低聚果糖、岩藻糖基乳糖、低聚半乳糖、半乳甘露聚糖、低聚龙胆糖、低聚葡聚糖、瓜尔胶、菊粉、车前草、异麦芽低聚糖、乳糖新四糖(lactoneo-tetraose)、低聚乳果糖、乳果糖、果聚糖、麦芽糖糊精、奶低聚糖、部分水解的瓜耳胶、果胶低聚糖、抗性淀粉、回生淀粉、唾液低聚糖、唾液乳糖、大豆低聚糖、糖醇、低聚木糖、或其水解产物、或其组合。可用于本发明的具有益生元特性的膳食纤维的实例包括例如从丹尼斯克有限公司(Danisco A/S)(哥本哈根,丹麦)可获得的聚葡萄糖、和
在一些实施例中,组合物进一步包含干食物片。如在此所用,术语“干食物片”可用于描述具有易碎或耐嚼质地的任何干食物产品。食物片可以在重构时提供形成鲜明对比的易碎或耐嚼质地。此外,干食物片可以通过帮助将粉末分散在液体中来促进在制备过程中食物产品的重构。干燥的食物产品的非限制性实例包括格兰诺拉麦片块、锅巴、薄片和/或膨化谷物、饼干片、糖果、脱水肉、干蔬菜或非植物片、粒状蛋白块(包括大豆蛋白块)、坚果和干果片、或任何其他干燥的食物片。
II.使用干组合物制备食物产品的方法
在一些方面,本披露提供了一种使用上述部分I中描述的干食物组合物制备即时增稠的食物产品,例如适合于施用至具有吞咽困难的受试者的食物产品的方法。该方法包括在第一步骤中将在此披露的即时增稠的干食物组合物加入到液体中。添加到液体中的即时增稠的干食物组合物的量将根据期望的最终产品而变化。在某些实施例中,添加到液体中的即时增稠的干食物组合物的量是足以产生粘度大于50厘泊的即时增稠的食物产品的量。在一些实施例中,该液体是水、奶、水果或蔬菜汁、咖啡或茶。在一些实施例中,液体温度是温和的;在其他实施例中,液体温度是环境的或更冷的。在第二步骤中,添加有干食物组合物的液体被剧烈搅拌或摇动以使干食物组合物水合,由此制备即时增稠的食物产品。该即时增稠的食物产品优选含有足够量的即时增稠的干食物组合物,使得该即时增稠的食物产品具有至少50厘泊的粘度。在某些实施例中,该即时增稠的食物产品含有按该即时增稠的食物产品的重量计至少8%、至少10%、至少15%或更大量的即时增稠的干食物组合物。任选地,在摇动或混合之后使该即时增稠的食物产品静置以使干成分完全水合并为了发展所得食物产品的质地和风味。
在某些实施例中,液体温度是冷的。在其他实施例中,液体温度是热的。将液体和干食物组合物剧烈搅拌或摇动足够量的时间以使干食物组合物水合。在某些实施例中,当获得粘度为至少为50厘泊(包括至少351厘泊、至少1751厘泊或更大粘度)的食物产品时,获得足够的水合作用。使干食物组合物水合的足够量的时间可以是从约1秒至约10分钟或更长。优选地,将液体和干食物组合物剧烈搅拌或摇动约5、10、15、20、30、40或约50秒或更多。在优选的实施例中,将液体和干食物组合物搅拌或摇动约20、25、30、35或约40秒。
III.治疗吞咽困难的受试者的方法
在其他方面,本披露提供了一种治疗具有吞咽困难的受试者的方法。该方法包括使用上述部分I中所述的即时增稠的干食物组合物制备适合于施用至具有吞咽困难的受试者的即时增稠的食物产品,并且向具有吞咽困难的受试者施用该食物产品。
如在此所用的术语“受试者”是指动物。合适的动物包括脊椎动物,例如哺乳动物、鸟类、爬行动物、两栖动物和鱼。合适的哺乳动物的实例包括但不限于啮齿动物、伴侣动物、家畜和灵长类动物。啮齿动物的非限制性实例包括小鼠、大鼠、仓鼠、沙鼠和豚鼠。合适的伴侣动物包括但不限于猫、狗、兔子、刺猬和雪貂。家畜的非限制性实例包括马、山羊、绵羊、猪、牛、骆马和羊驼。合适的灵长类动物包括但不限于人、卷尾猴、黑猩猩、狐猴、猕猴、狨猴、绢毛猴、蜘蛛猴、松鼠猴和黑长尾猴。鸟类的非限制性实例包括鸡、火鸡、鸭和鹅。示例性受试者是人类。
定义
为了便于理解本发明,下面定义了几个术语。
术语“水解度”是指断裂的总肽键的百分比。
当介绍本发明或其一个或多个优选实施例的要素时,冠词“一个/一种”、“该”和“所述”旨在是指存在一个或多个该要素。术语“包含”、“包括”和“具有”旨在是包容性的并且是指除了所列出的要素之外可以存在附加要素。
在不脱离本发明的范围的情况下,可以对上述化合物、产品和方法进行各种改变,意图是在上述说明书和以下给出的实例中含有的所有物质应解释为说明性的,而不具有限制性的意义。
实例
实例1:用分离的大豆蛋白质制备凝胶
以下实例涉及一种用于制备即时增稠的食物产品的方法,该即时增稠的食物产品形成能够满足对于具有吞咽困难(吞下困难)的人的花蜜、蜂蜜和匙稠凝胶稠度的要求的凝胶。该即时增稠的干食物组合物含有一定量的植物蛋白质、糖和调料。
根据典型的工业加工技术使用下面的逐步方法形成即时增稠的凝胶。表1是以按克计的重量百分比(%)使用的成分的列表。
表1即时增稠的蛋白质凝胶粉
成分 | %使用范围 |
糖 | 40至60 |
大豆蛋白质 | 30至50 |
可可 | 2至8 |
天然调料 | 3至8 |
矿物质 | 0.5至1.5 |
维生素预混料 | 0.25至1 |
将这些成分按照以下步骤进行组合和加工以生产最终产品。
将所有干成分在Hobart N-50混合器中使用速度设定#1的桨附件混合5至10分钟。然后将即时增稠的干食物组合物包装成含有40g至60g粉末的单独的单份包(single servepacket)。
为了制备即时增稠的食物产品,将100mL至150mL的冷水加入到8oz的一次性SoloTM纸杯中。将一个单份包添加到冷水中并将盖子放置在容器上。然后用手剧烈摇动杯子20至30秒,使得即时增稠的干食物组合物水合并增稠(凝固)。
结果是具有商业上制备的凝胶的味道、结构、香气和口感的含有植物蛋白质和糖的即时增稠的食物产品。添加分离的大豆蛋白质有助于改善最终产品的口感和质地。
实例2:用分离的大豆蛋白质和纤维制备即食蘸酱
以下实例涉及一种用于制备具有商业上冷藏的蘸酱的味道、结构、香气和口感的含有一定量的植物蛋白质、基于乳制品的脂肪和纤维的即时增稠的粉末蘸酱的方法。
根据典型的工业加工技术使用下面的逐步方法形成即时增稠的蘸酱。表2是以按克计的重量百分比(%)的成分范围的列表。
表2.即时增稠的蘸酱粉
成分 | %使用范围 |
大豆蛋白质 | 40至60 |
纤维 | 20至30 |
调味料混合物 | 8至15 |
乳制品脂肪粉 | 10至20 |
盐 | 0.5至1.5 |
矿物质 | 0.5至1 |
天然调料 | 0.5至1.5 |
将这些成分按照以下步骤进行组合和加工以生产即时增稠的蘸酱。
将所有干成分在Hobart N-50混合器中使用速度设定#1的桨附件混合5至10分钟。然后将粉末包装成含有40g至60g的单独的单份包。
为了制备即时增稠的蘸酱,将140mL至160mL冷水加入到8oz的一次性SoloTM纸汤碗中。将一个单份包添加到冷水中并将盖子放置在容器上。然后用手剧烈摇动该碗20至30秒,使得粉末水合并增稠(凝固)。
结果是具有商业上冷藏的蘸酱的味道、结构、香气和口感的含有植物蛋白质、乳制品脂肪和纤维的组合的即时增稠的蘸酱。添加分离的大豆蛋白质有助于改善最终产品的口感和质地。
实例3:用分离的大豆蛋白质和脱水水果片制备蛋白质强化的布丁型甜点
以下实例涉及一种用于制备形成布丁的即时增稠的干食物组合物的方法。该即时增稠的蛋白质强化的布丁粉含有一定量的植物蛋白质、糖、脱水水果片和调料。
根据典型的工业加工技术使用下面的逐步方法形成即时增稠的布丁型甜点。表3是以百分比(%)计的成分范围的列表。
表3.即时增稠的蛋白质强化的布丁粉
成分 | %使用范围 |
糖 | 40至60 |
大豆蛋白质 | 30至50 |
脱水水果片 | 3至8 |
可可 | 3至5 |
天然调料 | 4至6 |
矿物质 | 0.5至1.5 |
维生素预混料 | 0.5至1.5 |
将这些成分按照以下步骤进行组合和加工以生产最终即时增稠的布丁。
将所有干成分在Hobart N-50混合器中使用速度设定#1的桨附件混合5至10分钟。然后将粉末(50-75g)包装成单独的单份包。
为了制备即时增稠的布丁,将100mL至150mL的冷水加入到具有盖子的8oz/242ml一次性SoloTM碗中。将一个单份包(50-75g)添加到冷水中并将盖子放置在容器上。然后用手剧烈摇动该碗20至30秒,使得即时增稠的布丁水合并增稠(凝固)。
结果是具有布丁状稠度的含有植物蛋白质、糖、脱水水果片和调料的组合的即时增稠的布丁型甜点。
实例4:用分离的大豆蛋白质、纤维和脱水蔬菜片制备蛋白质强化的汤
以下实例涉及一种用于制备形成汤的即时增稠的干食物组合物的方法。该即时增稠的蛋白质强化的汤粉含有一定量的植物蛋白质、脱水蔬菜片和纤维。
根据典型的工业加工技术使用下面的逐步方法形成即时增稠的汤。表4是以百分比(%)计的成分范围的列表。
表4.即时增稠的蛋白质强化的汤粉
成分 | %使用范围 |
大豆蛋白质 | 30至50 |
具有脱水蔬菜片的调味料共混物 | 20至40 |
纤维 | 15至25 |
糖 | 4至10 |
脂肪粉 | 4至10 |
盐 | 0.5至1.5 |
矿物质 | 0.5至1.5 |
将这些成分按照以下步骤进行组合和加工以生产最终即时增稠的蛋白质强化的汤粉。
将所有干成分在Hobart N-50混合器中使用速度设定#1的桨附件混合5至10分钟。然后将即时增稠的蛋白质强化的汤粉(50-75g)包装成单独的单份包。
为了制备即时增稠的蛋白质强化的汤,将100mL至150mL的冷水加入到具有盖子的8oz/242ml一次性SoloTM汤碗中。将一个单份包(50-75g)添加到冷水中并将盖子放置在容器上。然后用手剧烈摇动该碗20至30秒,使得即时增稠的蛋白质强化的汤水合并增稠(凝固)。
结果是具有汤状稠度的含有植物蛋白质、脱水蔬菜片和纤维的组合的即时增稠的蛋白质强化的汤。
实例5:用分离的大豆蛋白质制备即食糖霜
以下实例涉及一种用于制备形成糖霜的即时增稠的干食物组合物的方法。粉末含有一定量的植物蛋白质、调料和糖。
根据典型的工业加工技术使用下面的逐步方法形成即时增稠的蛋白质强化的糖霜。表5是以百分比(%)计的成分范围的列表。
表5.即时增稠的蛋白质强化的糖霜粉
成分 | %使用范围 |
糖 | 40至60 |
大豆蛋白质 | 30至50 |
脂肪粉 | 15至30 |
可可粉 | 5至10 |
天然调料 | 3至6 |
矿物质 | 0.5至1.5 |
三氯蔗糖 | 0.1至0.3 |
将这些成分按照以下步骤进行组合和加工以生产最终即时增稠的蛋白质强化的糖霜。
将所有干成分在Hobart N-50混合器中使用速度设定#1的桨附件混合5至10分钟。然后将即时增稠的蛋白质强化的糖霜粉(50-75g)包装成单独的单份包。
为了制备即时增稠的蛋白质强化的糖霜,将100mL至150mL的冷水加入到具有盖子的8oz/242ml一次性SoloTM碗中。将一个单份包(50-75g)添加到冷水中并将盖子放置在容器上。然后用手剧烈摇动该碗20至30秒,使得即时增稠的蛋白质强化的糖霜粉水合并增稠(凝固)。
结果是具有糖霜状稠度的含有植物蛋白质、调料和糖的组合的即时增稠的蛋白质强化的糖霜。
实例6:用分离的大豆蛋白质、纤维和花生制备即时增稠的花生酱
以下实例涉及一种用于制备形成花生酱的即时增稠的粉末的方法。该即时增稠的花生酱粉末含有一定量的植物蛋白质、调料和源自粉碎的花生的粉末。
根据典型的工业加工技术使用下面的逐步方法形成即时增稠的花生酱。表6是以百分比(%)计的成分范围的列表。
表6.即时增稠的花生酱粉
成分 | %使用范围 |
大豆蛋白质 | 30至50 |
粉状花生酱 | 30至40 |
脂肪粉 | 15至25 |
糖 | 8至15 |
矿物质 | 0.5至1.5 |
将这些成分按照以下步骤进行组合和加工以生产最终即时增稠的花生酱。
将所有干成分在Hobart N-50混合器中使用速度设定#1的桨附件混合5至10分钟。然后将即时增稠的花生酱粉(50-75g)包装成单独的单份包。
为了制备最终即时增稠的花生酱,将80mL至120mL的冷水加入到具有盖子的8oz/242ml一次性SoloTM碗中。将一个单份包(50-75g)添加到冷水中并将盖子放置在容器上。然后用手剧烈摇动该碗20至30秒,使得即时增稠的花生酱粉水合并增稠(凝固)。
结果是具有顺滑花生酱状稠度的含有植物蛋白质、花生和脂肪的即时增稠的花生酱。
实例7:用分离的大豆蛋白质、纤维和干酪调料制备即时增稠的蛋白质强化的涂抹干酪
以下实例涉及一种用于制备形成涂抹干酪的即时增稠的粉末的方法。该即时增稠的蛋白质强化的涂抹干酪粉含有一定量的植物蛋白质、调料、脂肪和纤维。
根据典型的工业加工技术使用下面的逐步方法形成即时增稠的蛋白质强化的涂抹干酪。表7是以百分比(%)计的成分范围的列表。
表7.即时增稠的蛋白质强化的涂抹干酪粉
成分 | %使用范围 |
大豆蛋白质 | 40至60 |
纤维 | 20至40 |
干酪调料 | 10至15 |
脂肪粉 | 10至20 |
盐 | 0.8至1.5 |
矿物质 | 0.5至1.5 |
将这些成分按照以下步骤进行组合和加工以生产最终即时增稠的蛋白质强化的涂抹干酪。
将所有干成分在Hobart N-50混合器中使用速度#1的桨附件混合5至10分钟。然后将即时增稠的蛋白质强化的涂抹干酪粉包装成含有40g至60g的单独的单份包。
为了制备最终即时增稠的蛋白质强化的涂抹干酪,将100mL至150mL的冷水加入到具有盖子的8oz/242ml一次性SoloTM碗中。将一个单份包添加到冷水中并将盖子放置在容器上。然后用手剧烈摇动该碗20至30秒,使得即时增稠的蛋白质强化的涂抹干酪粉水合并增稠(凝固)。
结果是具有干酪蘸酱状稠度的含有植物蛋白质、干酪调料和纤维的组合的即时增稠的蛋白质强化的涂抹干酪。
实例8:用分离的大豆蛋白质和纤维制备即时增强蛋白质强化的沙拉调味品
以下实例涉及一种用于制备形成沙拉调味品的即时增稠的粉末的方法。该即时增稠的蛋白质强化的沙拉调味品粉含有一定量的植物蛋白质、调料和纤维。
根据典型的工业加工技术使用下面的逐步方法形成即时增稠的蛋白质强化的沙拉调味品。表8是以百分比(%)计的成分范围的列表。
表8.即时增稠的蛋白质强化的沙拉调味品粉
成分 | %使用范围 |
大豆蛋白质 | 30至50 |
纤维 | 15至30 |
糖 | 15至30 |
脂肪粉 | 15至25 |
蜂蜜芥末调料 | 3至5 |
矿物质 | 0.5至1.5 |
将这些成分按照以下步骤进行组合和加工以生产最终即时增稠的蛋白质强化的沙拉调味品。
将所有干成分在Hobart N-50混合器中使用速度设定#1的桨附件混合5至10分钟。然后将即时增稠的蛋白质强化的沙拉调味品粉(50-75g)包装成单独的单份包。
为了制备最终即时增稠的蛋白质强化的沙拉调味品,将100mL至150mL的冷水加入到具有盖子的8oz/242ml一次性SoloTM纸杯中。将一个单份包(50-75g)添加到冷水中并将盖子放置在容器上。然后用手剧烈摇动该杯子20至30秒,使得粉末水合并增稠(凝固)。
结果是具有沙拉调味品状稠度的含有植物蛋白质、调料和纤维的组合的即时增稠的蛋白质强化的沙拉调味品。
实例9:用不同浓度的大豆蛋白质和矿物质生产的液体组合物的粘度
通过将大豆蛋白质和/或MgO在水中混合来生产在水中仅含有按液体组合物的重量计浓度为0-18%的大豆蛋白质和/或浓度为0-0.60%的矿物质的液体组合物。所得组合物的粘度示于图1中。缺少大豆蛋白质和MgO二者的水的粘度为约1厘泊(cP)。在不存在大豆蛋白质的情况下,含有最高达0.6%MgO的组合物的粘度也为约1cP。在不存在MgO的情况下,含有大豆蛋白质的组合物的粘度如图1所示。如图所示,粘度超过50cP的组合物用与大豆蛋白质组合的少至0.15%的矿物质产生。出人意料地,尽管单独使用矿物质对粘度几乎没有影响,但与大豆蛋白质组合的矿物质的包含显著增加粘度超过单独的大豆蛋白质时的粘度,表明大豆蛋白质与矿物质的协同流变学关系。
实例10:使用不同矿物质生产的液体组合物的粘度。
生产含有实例9的大豆蛋白质和各种不同矿物质的液体组合物,以测试矿物质选择对组合物粘度的影响。结果示于表9中。
表9.基于矿物质的粘度
实例11:使用不同形式的大豆蛋白质生产的液体组合物的粘度。
生产含有实例9的矿物质的0.48%矿物质和8%各种商业大豆蛋白质的液体组合物,以测试大豆蛋白质选择对组合物粘度的影响。结果示于图2。
实例12:使用不同蛋白质来源生产的液体组合物的粘度。
生产含有实例9的矿物质的0.1%矿物质的和8%各种商业奶或大豆蛋白质的液体组合物,以测试蛋白质选择对组合物粘度的影响。结果示于图3。如图3所示,加入大豆蛋白质提供了超过甚至最有效的乳蛋白来源的显著粘度增加(427cP大豆蛋白分离物相对于54.7cP乳蛋白浓缩物)。
本领域技术人员将容易地理解,在此描述的方法、组合物和产品是示例性实施例的代表,并不意图限制本发明的范围。对于本领域技术人员将明显的是,在不脱离本发明的范围和精神的情况下,可以对在此披露的本披露内容进行各种替换和修改。
本说明书中提及的所有专利和出版物指示本披露所属领域的技术人员的水平。所有专利和出版物通过引用结合在此,其程度就像明确且单独指出通过引用将每一篇单独出版物结合一样。
在此说明性描述的本披露内容适当地可以在没有未在此具体披露的任何一个或多个要素、一个或多个限制的情况下实践。因此,例如,在本文中的每种情况下,任何术语“包含”,“基本上由...组成”和“由...组成”可以用其他两个术语中的任一个替代。已经使用的术语和表述被用作描述而不是限制的术语,并且不意图在使用此类术语和表述中排除所示出和描述的特征或其一部分的任何等效物,但是认识到在所要求保护的本披露的范围内的各种修改是可能的。因此,应当理解,尽管通过优选实施例和任选特征具体披露了本披露,但是本领域技术人员可以采用在此披露的概念的修改和变化,并且将此类修改和变化视为在由所附权利要求书限定的本发明的范围内。
Claims (20)
1.一种即时增稠的干食物组合物,包含:
(a)按该即时增稠的干食物组合物的重量计范围从3%至99%的量的大豆蛋白质;
(b)矿物质;
(c)按该即时增稠的干食物组合物的重量计不超过1%的总水解胶体含量;并且
其中该即时增稠的干食物组合物当加入到液体中时形成即时增稠的食物产品。
2.如权利要求1所述的即时增稠的干食物组合物,其中该即时增稠的食物产品的特征在于如通过国家吞咽困难饮食指南测量的大于50厘泊(cP)的粘度。
3.如权利要求2所述的即时增稠的干食物组合物,其中该即时增稠的食物产品包含至少8%的该即时增稠的干食物组合物/重量的该即时增稠的食物产品。
4.如权利要求1-3中任一项所述的即时增稠的干食物组合物,其中该矿物质包含具有至少2的化合价的金属阳离子。
5.如权利要求4所述的即时增稠的干食物组合物,其中该具有至少2的化合价的金属阳离子是镁或钙。
6.如权利要求1-5中任一项所述的即时增稠的干食物组合物,其中该总水解胶体含量代表在该即时增稠的干食物组合物中存在的果胶、琼脂、半乳甘露聚糖(包括葫芦巴胶、瓜尔胶、刺槐豆胶和塔拉胶)、黄原胶、纤维素胶(包括羧甲基纤维素、羟丙基纤维素、羟丙基甲基纤维素、微晶纤维素和甲基纤维素)、阿拉伯树胶、结冷胶、藻酸盐、藻酸、阿拉伯糖基木聚糖、卡德兰胶、肉桂胶、魔芋胶、角叉菜胶、明胶和淀粉的总量。
7.如权利要求1-6中任一项所述的即时增稠的干食物组合物,进一步包含选自下组的纤维,该组由以下各项组成:源自植物和动物来源的β-葡聚糖、半纤维素、木质素、果聚糖、多糖醛酸苷、棉子糖、木糖、聚葡萄糖和乳果糖形式的可溶性和/或不溶性纤维,以及其组合。
8.如权利要求1-7中任一项所述的即时增稠的干食物组合物,其中该大豆蛋白质是呈分离的大豆蛋白质材料的形式。
9.如权利要求8所述的即时增稠的干食物组合物,其中该分离的大豆蛋白质材料选自下组,该组由以下各项组成:120、1500、1610、1611、500E、660、690、760、770、783、EX32、EX33、EX37、EX38、EX45、以及EX 46、这些产品的身份保留版本、以及其组合。
10.如权利要求1-9中任一项所述的即时增稠的干食物组合物,进一步包含至少一种选自下组的附加成分,该组由以下各项组成:干食物片、含蛋白质的材料、疏松剂、碳水化合物(包括甜味剂)、乳制品/乳仿制品、抗氧化剂、稳定剂、乳化剂、脂肪、油、防腐剂、调味剂、着色剂、以及其组合。
11.如权利要求1-10中任一项所述的即时增稠的干食物组合物,其中该即时增稠的食物产品选自下组,该组由以下各项组成:婴儿食品、饮料、蛋奶冻、干酪仿制品、糖衣/糖霜、冷冻甜点、仿制酸奶、布丁、涂抹酱、蘸酱、汤类、调味汁、调味品、以及其组合。
12.一种即时增稠的食物产品,包含:
(a)如权利要求1-11中任一项所述的即时增稠的干食物组合物;和
(b)液体。
13.如权利要求12所述的即时增稠的食物产品,其中该液体选自下组,该组由以下各项组成:水、奶/奶类型(乳制品和非乳制品类型)、果汁、蔬菜汁、茶、咖啡、椰子水、以及其组合。
14.如权利要求12或13所述的即时增稠的食物产品,其中该即时增稠的食物产品适合于施用至具有吞咽困难的受试者。
15.一种用于制备即时增稠的食物产品的方法,该方法包括以下步骤:
(a)将如权利要求1-11中任一项所述的即时增稠的干食物组合物加入到液体中;并且
(b)将添加有该即时增稠的干食物组合物的液体搅拌或摇动足够量的时间以使该即时增稠的干食物组合物水合;
从而制备该即时增稠的食物产品。
16.如权利要求15所述的方法,其中该液体选自下组,该组由以下各项组成:水、奶/奶类型(乳制品和非乳制品类型)、果汁、蔬菜汁、咖啡、茶以及其组合。
17.如权利要求15或16所述的方法,其中该即时增稠的食物产品适合于施用至具有吞咽困难的受试者。
18.如权利要求1-11中任一项所述的即时增稠的食物组合物在制备即时增稠的食物产品中的用途。
19.如权利要求18所述的用途,其中该即时增稠的食物产品适合于施用至具有吞咽困难的受试者。
20.如权利要求12-14中任一项所述的即时增稠的食物产品在治疗吞咽困难中的用途。
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CN107404923A true CN107404923A (zh) | 2017-11-28 |
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CN201680016028.1A Pending CN107404923A (zh) | 2015-03-16 | 2016-03-16 | 即时增稠的干食物组合物 |
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US (2) | US20180064155A1 (zh) |
EP (1) | EP3270713A1 (zh) |
CN (1) | CN107404923A (zh) |
CA (1) | CA2976380A1 (zh) |
WO (1) | WO2016149305A1 (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109640698A (zh) * | 2016-09-02 | 2019-04-16 | 织宽植物露水株式会社 | 魔芋制造用碱性凝固剂、魔芋的制造方法及魔芋制品 |
CN111973694A (zh) * | 2020-07-31 | 2020-11-24 | 右江民族医学院 | 一种半夏露薄膜包衣片的制备方法 |
CN113645851A (zh) * | 2019-03-28 | 2021-11-12 | 丹尼尔·沙夫 | 膨胀型食品或饲料挤出物 |
CN115553338A (zh) * | 2022-09-27 | 2023-01-03 | 四川大学华西医院 | 一种供吞咽困难患者食用的酸奶及其制备方法 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020520668A (ja) * | 2017-05-22 | 2020-07-16 | ケロッグ カンパニー | 増粘した粉末食品 |
IT201800009675A1 (it) * | 2018-10-22 | 2020-04-22 | Lb Lyopharm Srl | Metodo e kit per valutare la capacita’ di deglutizione |
KR20210066588A (ko) * | 2019-11-28 | 2021-06-07 | 경남과학기술대학교 산학협력단 | 저작이 용이한 고단백질의 젤리푸드 및 이의 제조방법 |
IT202100021044A1 (it) * | 2021-08-04 | 2023-02-04 | Terra Aqua Srl | Formulazioni in gel ad alta viscosità ottenute a partire da un preparato di limoni del gruppo Femminello, varietà “Santa Teresa”, contenente componenti fenolici e terpenoidici tra i più rappresentativi dei frutti del genere Citrus (Citrus Limon), adatte ad una supplementazione nutrizionale con azione antiossidante. |
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2016
- 2016-03-16 CN CN201680016028.1A patent/CN107404923A/zh active Pending
- 2016-03-16 EP EP16711502.1A patent/EP3270713A1/en not_active Withdrawn
- 2016-03-16 US US15/551,333 patent/US20180064155A1/en not_active Abandoned
- 2016-03-16 WO PCT/US2016/022547 patent/WO2016149305A1/en active Application Filing
- 2016-03-16 CA CA2976380A patent/CA2976380A1/en not_active Abandoned
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2020
- 2020-01-07 US US16/735,825 patent/US20200206135A1/en not_active Abandoned
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WO2001005247A1 (en) * | 1999-07-14 | 2001-01-25 | North Carolina State University | Thermal and ph stable protein thickening agent and method of making the same |
WO2007011948A1 (en) * | 2005-07-18 | 2007-01-25 | Solae, Llc | Calcium containing soy protein isolate composition |
US20070065556A1 (en) * | 2005-09-20 | 2007-03-22 | Martin Robert W Jr | Nutritional food products employing gelled protein formulations |
CN101103829A (zh) * | 2006-01-20 | 2008-01-16 | 卡夫食品集团公司 | 用乳制备的产品的增稠体系 |
CN101610687A (zh) * | 2006-08-02 | 2009-12-23 | 索莱有限责任公司 | 含有凝结蛋白的食品组合物及其制造方法 |
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Cited By (4)
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CN109640698A (zh) * | 2016-09-02 | 2019-04-16 | 织宽植物露水株式会社 | 魔芋制造用碱性凝固剂、魔芋的制造方法及魔芋制品 |
CN113645851A (zh) * | 2019-03-28 | 2021-11-12 | 丹尼尔·沙夫 | 膨胀型食品或饲料挤出物 |
CN111973694A (zh) * | 2020-07-31 | 2020-11-24 | 右江民族医学院 | 一种半夏露薄膜包衣片的制备方法 |
CN115553338A (zh) * | 2022-09-27 | 2023-01-03 | 四川大学华西医院 | 一种供吞咽困难患者食用的酸奶及其制备方法 |
Also Published As
Publication number | Publication date |
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US20200206135A1 (en) | 2020-07-02 |
CA2976380A1 (en) | 2016-09-22 |
US20180064155A1 (en) | 2018-03-08 |
EP3270713A1 (en) | 2018-01-24 |
WO2016149305A1 (en) | 2016-09-22 |
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