CN107846952A - 增甜浓缩奶精 - Google Patents
增甜浓缩奶精 Download PDFInfo
- Publication number
- CN107846952A CN107846952A CN201680045467.5A CN201680045467A CN107846952A CN 107846952 A CN107846952 A CN 107846952A CN 201680045467 A CN201680045467 A CN 201680045467A CN 107846952 A CN107846952 A CN 107846952A
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- CN
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- Prior art keywords
- cream
- weight
- carboxymethyl cellulose
- oil
- sweetened
- 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.)
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Abstract
一种增甜浓缩奶精，其包含：a)包含未共加工的羧甲基纤维素的水胶体；b)乳化剂；b)蛋白质；c)脂肪；d)增甜剂；e)任选的分散剂；和f)水。使用未共加工的羧甲基纤维素作为所述水胶体组分的全部或一部分提供了出人意料地合乎需要的储存稳定性，因为相对于仅包含共加工的羧甲基纤维素的增甜浓缩奶精的常规制剂中所观察到的，它合乎需要地降低了在储存期间的粘度增加。
Description
交叉引用
本申请根据35 U.S.C.119(e)要求2015年6月5日提交的美国申请序列号62/171,500和2015年7月31日提交的美国申请序列号62/199,604的权益。
技术领域
本发明针对一种增甜浓缩奶精，其包含：a)包含未共加工的羧甲基纤维素的水胶体；b)蛋白质；c)脂肪；d)增甜剂；e)任选的乳化剂；和f)水。使用未共加工的羧甲基纤维素作为所述水胶体组分的全部或一部分提供了出人意料地合乎需要的储存稳定性，因为相对于仅包含共加工的羧甲基纤维素的增甜浓缩奶精的常规制剂中所观察到的，它合乎需要地降低了在储存期间的粘度增加。
背景技术
增甜浓缩奶精广泛用于向热和冷饮料二者(例如咖啡、茶、可可等)提供增白和增甜。增甜浓缩奶精(或“SCC”)是高粘度液体，典型地具有高于60重量％的固含量，且经常高于70重量％的固含量。
尽管增甜浓缩奶精典型地具有至少约8重量％或更多的脂肪含量，类似于诸如增甜浓缩乳或其他类似的饮料奶精的产品，SCC与增甜浓缩乳和此类其他饮料奶精的不同之处在于SCC具有较低的蛋白质含量，典型地为约5重量％或更少。如美国专利申请2011/0293800(Sher)中所指出的，避免或消除在储存期间和在包含低蛋白质奶精的饮料中(特别是在热和酸性饮料中)重构中的相分离(例如，膏化、凝胶化、脱水收缩)具有挑战性。Sher披露了使用包含低HLB乳化剂和中HLB乳化剂的乳化组分结合包含微晶纤维素(MCC)/羧甲基纤维素(CMC)/藻酸盐的水胶体组分的组合以便提供用于其中所述的低蛋白质液体奶精增甜剂的物理化学稳定性。
已经发现仅以共加工形式采用羧甲基纤维素(例如与微晶纤维素共加工的羧甲基纤维素)的增甜浓缩奶精在储存时表现出粘度增加。
仍然对包含稳定的(即在储存期间不表现出不可接受的粘度增加和/或相分离)羧甲基纤维素的增甜浓缩奶精制剂存在需要。
发明内容
本发明针对一种增甜浓缩奶精，其包含：a)包含未共加工的羧甲基纤维素的水胶体；b)蛋白质；c)脂肪；d)增甜剂；e)任选的分散剂；和f)水。
使用未共加工的羧甲基纤维素作为水胶体组分的全部或一部分提供了既出人意料又合乎需要的储存稳定性，因为相对于只包含共加工的羧甲基纤维素的增甜浓缩奶精的常规制剂中所观察到的，它降低在储存期间观察到的粘度增加的幅度，使得在本文要求保护的奶精的储存期间的粘度增加在可接受的水平。在观察的时间段期间不发生相分离。
具体实施方式
本发明针对增甜浓缩奶精，其包含：
a)包含未共加工的羧甲基纤维素的水胶体组分；
b)蛋白质；
c)脂肪；
d)增甜剂；
e)任选的乳化剂；和
f)水。
如本文所用，术语“未共加工的羧甲基纤维素”是指尚未与另一种物质(例如微晶纤维素)一起共磨损或以其他方式共加工的羧甲基纤维素。如本文所用，“共加工的羧甲基纤维素”是指已经与另一种物质或材料如微晶纤维素共加工的羧甲基纤维素。本领域的普通技术人员将理解该术语而不需要进一步的阐述。然而，为了指导，并且不受本文所提供的定义的严格限制，术语“共加工的”是指在配制本文所述的增甜浓缩奶精之前，在一种或多种其他材料的存在下分离、纯化、共混、磨损、研磨、混合、捏合、干燥或喷雾干燥、分散、再分散或以其他方式物理、化学或机械操作的材料(包括羧甲基纤维素)，所述其他材料包括用于配制本文要求保护的增甜浓缩奶精的其他组分中的一种或多种。
如本文所用的术语“未共加工的”是指在与增甜浓缩奶精的其他组分结合之前未与任何其他材料共加工，可能除了水外，的羧甲基纤维素。为了避免疑问，形成本文所述的增甜浓缩奶精的组分的物理组合不被认为是用于本申请目的的“共加工”。
未共加工的羧甲基纤维素的行为不同于共加工的羧甲基纤维素在本文所述的增甜浓缩奶精中的行为，因为该未共加工的羧甲基纤维素在降低储存不稳定性方面更有效，如在储存包含本文所述的增甜浓缩奶精的产品期间通过粘度增加测量。
在本发明实践中采用的未共加工的羧甲基纤维素典型地具有在0.4与1.5之间的取代度(DS)，且更典型地具有在0.65与1.2之间的DS。典型地，未共加工的羧甲基纤维素在2％浓度下具有大于100cps的粘度，如通过采用合适的锭的Brookfield粘度计测量。
除了未共加工的羧甲基纤维素外，本发明的增甜浓缩奶精的水胶体组分可以此外包含另一种水胶体，例如以下项中的一项或多项：纤维素、微晶纤维素、共加工的羧甲基纤维素、角叉菜胶(例如κ、ι)、琼脂、玉米淀粉、明胶、结冷胶(例如高酰基、低酰基)、瓜尔胶、阿拉伯树胶、魔芋、刺槐豆胶、甲基纤维素、果胶、藻酸盐、木薯淀粉、麦芽糖糊精、黄蓍胶、黄原胶和改性淀粉。基于水胶体组分的总重量，所述水胶体组分可包含从(1％至100％)的未共加工的羧甲基纤维素。典型地，未共加工的羧甲基纤维素占所述水胶体组分的至少约10重量％。在一些情况下，未共加工的羧甲基纤维素可以占所述水胶体组分的至少约20％、25％、30％、40％、50％、60％、70％、75％、80％或90％。
在一个实施例中，水胶体组分包含微晶纤维素(MCC)，未共加工的羧甲基纤维素(“ncpCMC”)和藻酸盐。在这样的实施例中，MCC与ncpCMC的重量比典型地在从10:1至1:10的范围内；且ncpCMC与藻酸盐的重量比典型地在从50:1至1:10的范围内。在这样的实施例中，微晶纤维素可以以与CMC或非胶体微晶纤维素共磨损或加工的胶体微晶纤维素的形式存在。在这样的实施例中，胶体MCC的CMC部分不包括在上面列举的MCC:ncpCMC重量比中。
一般而言，本发明的增甜浓缩奶精的水胶体组分的范围为从0.01至0.50重量％且典型地在0.05与0.2重量％之间。
本发明的增甜浓缩奶精包含一种或多种增甜剂，其可以是“高卡路里”或“低卡路里”材料。当采用常规的糖型增甜剂时，增甜浓缩奶精典型地包含从10至60重量％、更典型地从40至60重量％的一种或多种增甜剂。在针对较低卡路里增甜浓缩奶精的实施例中，增甜浓缩奶精典型地包含从0.1至40.0重量％、更典型地从1.0至30.0重量％的一种或多种增甜剂。在某些实施例中，这些增甜剂包含一种或多种单糖，如葡萄糖和果糖；二糖如乳糖、麦芽糖和蔗糖；和低聚糖，包括低聚果糖，如果聚糖，或低聚半乳糖，或低聚甘露糖，或低聚半乳甘露糖，或低聚葡萄糖，如麦芽糖糊精或环糊精或纤维糊精。增甜剂组分还可以单独或组合地包含无糖增甜剂，包括糖醇如麦芽糖醇、木糖醇、山梨糖醇、赤藓糖醇、甘露醇、异麦芽酮糖醇、乳糖醇、氢化淀粉水解产物等。
本发明的增甜浓缩奶精典型地包含从0.01至40.0重量％、更典型地从5.0至15.0重量％的一种或多种脂肪。
这样的脂肪在室温(23℃)下可以是固体或液体，即，如本文使用的术语脂肪包括室温下为液体的脂肪(通常称为“油”)和室温下为固体的脂肪(通常称为“脂肪”)。典型地，这样的脂肪是呈植物油的形式，尽管也可以采用动物脂肪如乳脂。优选的脂肪包括大豆油、椰子油、棕榈油、棕榈油馏分、棉籽油、低芥酸菜子油、橄榄油、向日葵油、高油酸向日葵油、红花油或其组合。所述一种或多种植物油可以单独或组合地包括部分或全部氢化的油。
本发明的增甜浓缩奶精典型地包含从0.01至10.0重量％、更典型地从0.5至4.0重量％的一种或多种蛋白质。可用于本发明的蛋白质的优选来源包括：(a)乳品蛋白质来源，如全脂乳、脱脂乳、乳固体、无脂乳及其混合物；乳清渗透物、甜乳清粉、脱矿物质乳清、乳清蛋白质分离物和乳清蛋白质浓缩物、酪蛋白酸盐及其混合物；(b)植物蛋白质和植物蛋白质来源，如大豆、小麦、稻、低芥酸菜子、马铃薯、玉米、荞麦、豌豆及其混合物；和(c)动物蛋白质来源，包括明胶或卵蛋白质。蛋白质可以作为分离的蛋白质，作为蛋白质浓缩物或作为蛋白质水解产物存在。
当存在时，本发明的增甜浓缩奶精的乳化剂组分典型地包含以下项中的一项或多项：卵磷脂；羟基化卵磷脂；脂肪酸的单甘油酯、二甘油酯或聚甘油酯，例如单硬脂酸甘油酯和二硬脂酸甘油酯(GMS)，和脂肪酸的聚甘油酯(PGE)，例如单硬脂酸三甘油酯(TGMS)；多元醇的脂肪酸酯的聚氧乙烯醚，例如脱水山梨糖醇单硬脂酸酯的聚氧乙烯醚(Tween 60)或脱水山梨糖醇二硬脂酸酯的聚氧乙烯醚；多元醇的脂肪酸酯，例如脱水山梨糖醇单硬脂酸酯；二醇的单酯和二酯如丙二醇单硬脂酸酯和丙二醇单棕榈酸酯；蔗糖酯；和羧酸(如乳酸、柠檬酸和酒石酸)与脂肪酸的单甘油酯和二甘油酯的酯，如乳酸棕榈酸甘油酯和乳酸硬脂酸甘油酯。
典型地，本发明的增甜浓缩奶精的乳化剂组分的范围为从0.01至0.5重量％并且更典型地在0.05重量％与0.25重量％之间。
除了水外，本发明的SCC可以进一步包含另外的成分，如调味剂、着色剂、防腐剂、维生素等。
本发明的增甜浓缩奶精可以通过以下方式来制备：在搅拌下将组分加入水中，然后在无菌条件下进行热处理、均化、巴氏灭菌和填充无菌容器。典型地，在巴氏灭菌步骤之后，在真空中进行脱气过程，其中将乳糖加入到晶粒中进行接种。
本发明的增甜浓缩奶精表现出合乎需要的储存稳定性，以及在热和冷饮料中合乎需要的分散性，作为烹饪中的散开物(spread)或均一物(even)。具有合乎需要的储存稳定性的增甜浓缩奶精应在观察和测量期间表现出缺乏相分离。尽管预计初始粘度增加并且在前两周内是典型的，在观察和测量的初始时间段之后，初始粘度增加应开始平稳。在本文所述的增甜浓缩奶精中，与使用共加工的CMC的粘度增加速率相比，粘度增加速率降低，这表明使用未共加工的CMC产生具有改善的储存稳定性的产品。这种降低的粘度增加速率是令人惊讶的。粘度测量使用稠度计来完成，稠度计如与流体在某一时间段内行进的距离相关地测量粘度。典型地，配制增甜浓缩奶精之后粘度的初始增加被认为是正常的。与储存一天后的初始稠度计测量相比，储存1周后，增甜浓缩奶精的稠度计测量典型地变小(表明增加的粘度)。在储存第一周后的测量的任何时间，如本文所述制备的增甜浓缩奶精的粘度在该增甜浓缩奶精的剩余产品保质期期间没有表现出在30秒时间间隔下减少大于约1.5cm的稠度计测量。总体而言，与储存1天后的初始测量相比，如本文所述制备的增甜浓缩奶精的稠度计测量在初始制备后1个月测量不减少大于约4.5cm。优选地，在储存1个月后，增甜浓缩奶精的稠度计测量不应该自储存1天的初始测量减少大于约3.5cm，且更优选不减少大于约2.5cm。可能合乎需要的是，储存1个月后获取的稠度计测量与储存1天后获取的读数相比相差不应大于约4.5cm，且另外，与储存1周后的稠度计读数相比相差不应大于约1.5cm。此外，可能合乎需要的是储存1个月后获取的稠度计读数与储存1周后获取的测量之间相差不应大于约1.0cm。
实例
实例1、2、3、4和比较实验A
为了将本发明的增甜浓缩奶精(实例1-4)与包含GP3522(共加工的MCC/CMC和藻酸盐共混物)的商业制剂(比较实验A)进行比较，生产包含表1中列出的重量％的组分的5种制剂。
表1
将仅包含共加工的羧甲基纤维素(比较实验A)或包含未共加工的羧甲基纤维素(实例1至4)的制剂与一部分糖共混以形成预共混物；并将所述预共混物加入70℃的水中以形成基础溶液。将乳清粉、磷酸二钠和脱脂奶粉的共混物加入到所述基础溶液中。将此混合物搅拌5分钟，并转移到巴氏灭菌罐中。将剩余的糖和麦芽糖糊精共混并加入；并使用桨式搅拌器搅拌混合物持续5分钟。将植物脂肪预先熔化，并且然后加入到混合物中，将所述混合物搅拌另外5分钟。然后将混合物预热至70℃；在100巴下均化；并在80℃-82℃下巴氏灭菌持续10分钟。将混合物转移到Stephan通用机器中并抽真空至90％；并冷却至30℃；加入乳糖并且将混合物搅拌2分钟，然后进一步冷却至25℃，并且再次抽真空至90％。然后将最终产品包装到玻璃瓶中用于储存和评估。
最初和在37℃下储存一个月后两种情况下测试每种制剂的样品的其单独和在加入到咖啡(搅拌和未搅拌)时的视觉和感官外观。具有未共加工的CMC的样品的性能与高级商业产品的性能相当。没有观察到相分离。
使用可从CSC Scientific公司获得的标准Bostwick稠度计(型号249250000)，针对在储存一天、储存一周后和在储存一个月后的初始粘度测量每个样品的粘度。稠度计的流动测量室具有3.5cm×5.0cm×5.0cm的尺寸(高度×长度×宽度)。将样品倒入稠度计并通过闸门保持在稠度计的隔室中。当稠度计的闸门被释放以允许样品流入流动测量室时启动计时器。测试在环境温度(室温)下进行。以30秒的时间间隔记录由流动测量室中的产品前缘行进的距离(以cm计)，精确至0.1cm。这种粘度测试的结果(以cm计)在下表2中呈现。
表2
*粘度测试基于稠度计流动测量，其中较小的数字反映更粘性的产品，反之亦然。
发现包含未共加工的羧甲基纤维素的样品(实例1-4)的粘度在一个月内平稳，也就是说，发现在一个月的稠度计测量在第一周的稠度计读数的1cm内；相比之下，包含共加工的羧甲基纤维素的增甜浓缩奶精的粘度表现出增加的粘度，导致在相同的一个月储存时间段后大于2cm的增加的稠度计测量。
Claims (20)
1.一种增甜浓缩奶精，其包含：
a)包含未共加工的羧甲基纤维素的水胶体组分；
b)蛋白质；
c)脂肪；
d)增甜剂
e)任选的乳化剂；和
f)水。
2.如权利要求1所述的奶精，其中所述水胶体占所述奶精的总重量的0.01重量％与0.5重量％之间。
3.如前述权利要求中任一项所述的奶精，其中所述水胶体还包含以下项中的一项或多项：纤维素、微晶纤维素、共加工的羧甲基纤维素、角叉菜胶、琼脂、玉米淀粉、明胶、结冷胶、瓜尔胶、阿拉伯树胶、魔芋、刺槐豆胶、甲基纤维素、果胶、藻酸盐、木薯淀粉、麦芽糖糊精、黄蓍胶、黄原胶和改性淀粉。
4.如权利要求3所述的奶精，其中未共加工的羧甲基纤维素占所述水胶体组分的至少10重量％。
5.如前述权利要求中任一项所述的奶精，其中所述未共加工的羧甲基纤维素具有在0.4与1.5之间的取代度。
6.如权利要求5所述的奶精，其中所述未共加工的羧甲基纤维素具有在0.65与1.2之间的取代度。
7.如权利要求3所述的奶精，其中所述水胶体包含微晶纤维素、未共加工的羧甲基纤维素和藻酸盐的混合物。
8.如权利要求7所述的奶精，其中微晶纤维素与未共加工的羧甲基纤维素的重量比为从1:10至10:1；且未共加工的羧甲基纤维素与藻酸盐的重量比为从50:1至10:1。
9.如前述权利要求中任一项所述的奶精，其中所述蛋白质占所述奶精的总重量的0.01重量％与10.0重量％之间。
10.如前述权利要求中任一项所述的奶精，其中所述蛋白质包含一种或多种选自下组的成员，该组由以下各项组成：乳蛋白质、乳清蛋白质分离物和乳清蛋白质浓缩物、酪蛋白及其混合物；植物蛋白质和植物蛋白质来源如大豆、小麦、稻、低芥酸菜子、马铃薯、玉米、荞麦、豌豆及其混合物；和动物蛋白质来源，包括明胶或卵蛋白质。
11.如前述权利要求中任一项所述的奶精，其中所述脂肪占所述奶精的总重量的0.01重量％与40.0重量％之间。
12.如前述权利要求中任一项所述的奶精，其中所述脂肪包含一种或多种下组的成员，该组由以下各项组成：乳脂、大豆油、椰子油、棕榈油、棕榈油馏分、氢化棕榈仁油、棉籽油、低芥酸菜子油、橄榄油、向日葵油、高油酸向日葵油和红花油。
13.如前述权利要求中任一项所述的奶精，其中所述增甜剂占所述奶精的总重量的10重量％与60重量％之间。
14.如前述权利要求中任一项所述的奶精，其中所述增甜剂包含无糖增甜剂。
15.如权利要求14所述的奶精，其中所述增甜剂占所述奶精的总重量的从0.1重量％至40.0重量％。
16.如前述权利要求中任一项所述的奶精，其中所述增甜剂包含一种或多种下组的成员，该组由以下各项组成：单糖、二糖、多糖和无糖增甜剂。
17.如前述权利要求中任一项所述的奶精，其中所述增甜剂还包含乳化剂。
18.如权利要求16所述的奶精，其中所述乳化剂占所述奶精的总重量的0.01重量％与0.5重量％之间。
19.如权利要求16所述的奶精，其中所述乳化剂包含以下项中的一项或多项：卵磷脂；羟基化卵磷脂；脂肪酸的单甘油酯、二甘油酯或聚甘油酯；多元醇的脂肪酸酯的聚氧乙烯醚；多元醇的脂肪酸酯；二醇的单酯和二酯；蔗糖酯；和羧酸的酯。
20.如前述权利要求中任一项所述的奶精，其中所述奶精还包含一种或多种选自下组的组分，该组由以下各项组成：调味剂、着色剂、防腐剂和维生素。
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| US11452299B2 (en) | 2018-07-16 | 2022-09-27 | Whitewave Services, Inc. | Plant based allergen-free coffee creamer or whitener composition |
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| US8399039B2 (en) * | 2007-11-29 | 2013-03-19 | Nestec S.A. | Shelf stable liquid whitener and process of making thereof |
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