CN108135223A - 使用纤维二糖和/或阿洛酮糖掩蔽异味的方法 - Google Patents
使用纤维二糖和/或阿洛酮糖掩蔽异味的方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
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- A—HUMAN NECESSITIES
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- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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- A23L27/84—Flavour masking or reducing agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
掩蔽可食用组合物中的异味的方法，包括向包含高强度甜味剂的可食用组合物基料中添加20‑50ppm的纤维二糖和阿洛酮糖的至少一种。所述材料之一或它们两者的应用特别有效地掩蔽了使用高强度甜味剂时遇到的异味。
Description
本公开涉及抑制高强度甜味剂中的异味的方法。
可食用产品即预期通过口腔摄取永久摄入或暂时吐出的产品中的甜度通常是期望的特征。传统上，通过添加增甜化合物已经提供了甜度。传统上，该化合物是蔗糖。蔗糖具有递送相当大的甜度而没有任何不期望余味的优点。然而，期望在健康或保健食品中使用更少的糖，由此这意味着消费者不可接受的甜度下降的可能性。
解决这一问题的一种方式在于使用高强度甜味剂(HIS)。这些材料可以是天然的或人造的，其甜度可以是蔗糖的数百倍，因此理论上可以代替更大量的糖。典型的HIS的例子包括糖精，环己基氨基磺酸盐，天冬甜素，甜菊苷，莱鲍迪苷A(rebaudioside A)(“RebA”)和三氯蔗糖。这些物质通常具有这样的缺陷，即它们会给可食用产品带来不期望的异味，典型的是苦味或金属味。
目前已经发现，可以部分乃至完全抑制可食用组合物中的异味，无论所述可食用组合物是否包含高强度甜味剂。因此，提供了掩蔽可食用组合物中的异味的方法，所述方法包括向包含高强度甜味剂的可食用组合物基料中添加20-50ppm的纤维二糖和阿洛酮糖的至少一种。
纤维二糖是下式的二糖
它是纤维素的酶降解产物，且其在工业化规模上易于商购。它具有大量的药理学应用。
阿洛酮糖，即核-2-己酮糖
是一种所谓的“稀有糖”，其在自然界中以微小的程度存在。它是一种超低能量的单糖，具有比蔗糖更低的甜度，但是具有低得多的热量含量，且由此对其在减少膳食产品中糖的潜能方面感兴趣。它最近在美国也被批准为甜味剂。
PCT公开号WO2007/061753描述了功能性增甜组合物，其包含葡糖胺(功能性成分)与高强度甜味剂且另外包含甜味改良组合物。所述甜味改良组合物可以选自各种材料，包括碳水化合物，例如纤维二糖和阿洛酮糖。
然而，该公开文献仅示例了宽范围的甜味改良组合物的一小部分，而未提供关于哪种组合物将在哪种情况下提供哪种特性的指导。此外，认为碳水化合物的所需浓度为1,000-100,000ppm。已经令人惊奇地发现，纤维二糖、阿洛酮糖或它们两者的组合可以与HIS一起应用以便以远低于在先预期的浓度掩蔽异味。纤维二糖和阿洛酮糖的应用完全是可以互换的，并且一种可以作为另一种的完全替代品。
还提供了可食用组合物，其包含可食用组合物基料、至少一种甜味剂和20-50ppm的纤维二糖和阿洛酮糖的至少一种。
所谓“可食用组合物基料”是指对于可食用组合物必不可少的所有成分，除了甜味剂和纤维二糖/阿洛酮糖之外。这些自然地在性质和比例方面可变，这取决于可食用组合物的性质和用途，但它们均为本领域众所周知的，并且可以以公认的比例使用。因此，对于每一个可预期的目的而言，这类基料的配方属于本领域技术人员的范围。
所述甜味剂可以是用于赋予组合物期望的甜度水平的任何适合的甜味剂。它可以是人造的或天然的，并且在特定的实施方案中它是上述类型的高强度甜味剂，并且已知它们特别倾向于在已经添加它们的组合物中提供异味。
可食用组合物基料中的成分包括、但不限于消结块剂，消泡剂，抗氧化剂，粘合剂，着色剂，稀释剂，崩解剂，乳化剂，包封剂或制剂，酶，脂肪，香味增强剂，增香剂，树胶，润滑剂，多糖，防腐剂，蛋白质，增溶剂，溶剂，稳定剂，糖衍生物，表面活性剂，甜味剂，维生素，蜡等。可以使用的溶剂是本领域技术人员已知的，并且包括，例如乙醇，乙二醇，丙二醇，甘油和三醋精。包封剂和树胶包括麦芽糖糊精，阿拉伯树胶，藻酸盐，明胶，改性淀粉和多糖。
用于香精或香料化合物的添加剂、赋形剂、载体、稀释剂或溶剂的实例可以在例如如下文献中找到：“Perfume and Flavour Materials of Natural Origin”,S.Arctander,Ed.,Elizabeth,N.J.,1960；"Perfume and Flavour Chemicals",S.Arctander,Ed.,第I&II卷,Allured Publishing Corporation,Carol Stream,USA,1994；“Flavourings”,E.Ziegler和H.Ziegler(ed.),Wiley-VCH Weinheim,1998,和“CTFA Cosmetic IngredientHandbook”,J.M.Nikitakis(ed.),第1版,The Cosmetic,Toiletry and FragranceAssociation,Inc.,Washington,1988。
纤维二糖、阿洛酮糖和这两种化合物的混合物可以单独使用或以不同组合的方式使用，其中纤维二糖构成该混合物的0-100％，而阿洛酮糖的浓度＝100％-阿洛酮糖的百分比。
纤维二糖和纤维二糖/阿洛酮糖可以与或不与HIS一起用于任意种类的可食用产品。在特定的实施方案中，当存在HIS时，HIS选自莱鲍迪苷A和三氯蔗糖。已经发现，与这些甜味剂组合，特别地增强了纤维二糖、阿洛酮糖和纤维二糖/阿洛酮糖的期望的效果。
这类可食用产品的非限制性实例包括：
-与浓度或容器无关的湿/液体汤，包括冷冻汤。就该定义的目的而言，汤是指由肉、家禽、鱼、蔬菜、谷物、水果和其它成分制备的在液体中煮熟的食品，所述液体中可以包括这些成分的一些或全部的可见碎片。它可以是澄清的(作为肉汤)或浓的(作为杂烩)、调匀的、煮成浓汤的或浓稠的、现成即可食用的、半浓缩的或浓缩的，并且可以作为第一道菜或作为一顿饭的主菜或作为两餐之间的零食(像饮料一样啜饮)的热或冷餐享用。汤可以用作制备其它膳食组分的成分，并且其范围可以从肉汤(清炖肉汤)到调味汁(基于奶油或干酪的汤)；
-脱水和烹调食品，包括烹饪辅助产品，例如粉末，颗粒，糊状物，浓缩液体产品，包括浓缩肉汤，肉汤和压块、片或粉末或颗粒形式的肉汤样产品，它们作为成品单独销售或者作为产品、调味汁和配方混合物内的成分销售(与技术无关)；
-膳食溶液产品，例如：脱水和冷冻干燥的汤，包括脱水汤混合物，脱水速溶汤，脱水配好份菜的汤，现成菜肴的脱水或常温制品，餐食和单一主菜，包括意大利面，马铃薯和米饭菜肴；
-膳食调制产品，例如：调味品，浸以生菜调味品，沙拉调味汁，沙拉酱，蘸料，拌粉，面拖混合料，货架储存稳定的调味料(shelf stable spreads)，烤肉用调味料，液体配方混合物，浓缩物，调味料或调味料混合物，包括沙拉配方混合物，它们作为成品或作为产品中的成分销售，无论是脱水，液体的，还是冷冻的；
-饮料，包括饮料混合物和浓缩物，包括、但不限于，酒精和非酒精即饮饮料和干粉饮料，碳酸和非碳酸饮料，例如苏打水，水果或蔬菜汁，含酒精和不含酒精的饮料，糖食产品，例如蛋糕，饼干，馅饼，糖果，口香糖，明胶，冰淇淋，冰冻果子露，布丁，果酱，果冻，沙拉调味汁和其它调味品，谷类食品和其它早餐食品，水果罐头和水果酱等；
-牛奶、干酪、酸奶和其它乳制品。
参照下列非限制性实施例进一步描述本公开。
实施例
实施例1
在用天冬甜素/AceK增甜的草莓加香的零脂肪酸奶中，测试50ppm的阿洛酮糖对甜味逗留不去和其它异味的掩蔽。
样品由6位专家品尝者的小组进行评估。要求品尝者描述样品，重点在于HIS的甜味逗留不去和其它异味。
基料为0％脂肪酸奶，100ppm天冬甜素和300ppm AceK，专利草莓香精@0.1％
基料：甜味，成熟草莓味，逗留不去的甜味和甘草味
基料+50ppm阿洛酮糖：甜味逗留不去的异味减少，涩味减少，更多的草莓味，口感增加
实施例2-8
纤维二糖的掩蔽实施例：
实施例9
30ppm纤维二糖在低糖即食燕麦片中的作用
6位受过训练的品尝者评估低糖即食燕麦片(即静置至少2分钟后混合并食用的33g即食燕麦，375g开水，0.6g盐，200目和9g糖)，并在相同条件下与包含30ppm纤维二糖(12.5mg)的相同的低糖即食燕麦片比较。
包含纤维二糖的即食麦片被判定为更甜，具有较少的异味，且质地和口感增加。
实施例10
阿洛酮糖在酸奶中的测试
在包含0.1％重量的专利草莓香精并用100ppm天冬甜素和300ppmAceK增甜的草莓味零脂肪酸奶中，添加50ppm的阿洛酮糖。
样品由6位专家品尝者的小组进行评估。要求品尝者描述样品，重点在于HIS的甜味逗留不去和其它异味。
缺乏阿洛酮糖的酸奶被品尝者评定为甜味，成熟的草莓味，逗留不去的甜味和甘草味。
观察到酸奶+50ppm的阿洛酮糖具有减少的甜味逗留不去的异味，减少的涩味，更多的草莓味和增加的口感。
Claims (5)
1.掩蔽可食用组合物中的异味的方法，包括向包含高强度甜味剂的可食用组合物基料中添加20-50ppm的纤维二糖和阿洛酮糖的至少一种。
2.权利要求1的方法，其中单独添加纤维二糖。
3.权利要求1的方法，其中单独添加阿洛酮糖。
4.权利要求1的方法，其中添加纤维二糖和阿洛酮糖两者。
5.可食用组合物，包含可食用组合物基料、至少一种甜味剂和20-50ppm的纤维二糖和阿洛酮糖的至少一种。
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