CN1094730C - 着色胶冻型物质、其制备方法以及含该物质的组合物 - Google Patents
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Abstract
本发明提供了一种掺入水不溶性色素的胶冻型物质。可将着色胶冻型物质掺入酸性pH约为2.5-6.0的液体组合物中,该色素能保持与胶冻型物质相结合。本发明还提供了一种包括该胶冻型物质的液体组合物以及一种将水不溶性色素掺入胶冻型物质的方法。
Description
本申请是1995年1月27日申请的名称为“着色胶冻型物质、其制备方法以及含该物质的组合物”的共同未决美国专利申请的部分继续申请。
发明领域
本发明一般地涉及胶冻型物质,具体地是涉及一种可掺入液体组合物中的着色胶冻型物质。
发明背景
长期以来人们就知道胶冻饮料。例如黑草(Black Grass)胶冻饮料是传统的中国胶冻饮料。还使人们想到,即胶冻型物质碎片或小片可用于液体组合物中以产生视觉吸引力、质地或其他美学上的优点。
本发明中所指的胶冻型物质是可掺入液体组合物中的水合水解胶体。具体地说,液体饮料一般为酸性的,pH值一般为约2.5-6.0。
1991年6月3日申请的日本专利申请JP 03130061中公开了含凝胶的酸性冷饮的制备方法。其中公开的凝胶颗粒是透明的并且悬浮在例如果汁饮料或咖啡饮料中。
由于色素会浸入周围的液体中,因此将要掺入饮料中的胶冻型物质染色是困难的。具体地说,用于染色胶冻型物质的水溶性色素在酸性pH下会浸入周围的饮料中。在美国, 由于允许在食品工业中通用的色素仅有人造色素是水溶的,因此人造色素不能用于染色胶冻型物质。
色淀染料是已被沉淀在氢氧化铝载体上的水溶性色素,一般认为它是水不溶性色素。但是,色溶染料仅在中性pH值下是水不溶性的。在低pH下,例如在大多数饮料中,氧化铝溶解,水溶性色素扩散至周围的液体饮料中。
因此,希望将一种稳定的色素掺入胶冻型物质中,使得胶冻型物质能在酸性pH值下掺入液体组合物中。
本发明的一个目的是提供着色的胶冻型物质。
本发明的另一个目的是提供能掺入液体组合物中的着色的胶冻型物质。
本发明的另一个目的是提供着色的胶冻型物质,其中当该物质掺入酸性pH液体组合物中时其中的色素是稳定的。
本发明的其它目的及优点部分是显然的,部分由说明书得以体现。
发明概述
一般来讲,本发明提供了与水不溶性色素相结合的胶冻型物质。可将着色的胶冻型物质掺入酸性pH值约2.5-6.0的液体组合物中,可保持色素结合在胶冻型物质中。本发明还提供了包括这些胶冻型物质的一种液体组合物以及一种将水不溶性色素掺入胶冻型物质的方法。
因此,本发明包括具有上述特征、性能和各组分间关系的组合物,以及几个步骤和一个或多个这种步骤与其它各步骤之间的关系,这些将在下面的详细内容中说明,并且权利要求书指出了本发明的范围。
优选实施方案的详述
本发明涉及掺入水不溶性色素的胶冻型物质。本发明中所用的术语“胶冻型物质”广义地使用,是指任何水合水解胶体。有用于掺入本发明液体组合物中的胶冻型物质是那些不可逆地形成胶体的物质。
这种胶冻型物质可通过将水与一种适宜的胶凝剂混合以形成液体组合物而制备的。液体组合物可通过加热组合物,然后使之冷却而发生胶凝。也可使液体组合物与一价或二价离子如钙离子或钠离子反应而发生胶凝。
水必须是可饮用的,用量约为胶冻型物质重量的80%-99.8%。
适宜的胶凝剂包括,但并不限于:洁冷胶、呫吨胶、刺槐豆胶、果胶、藻酸盐、角叉胶、淀粉、明胶及其混和物。胶凝剂的用量约为物质重量的0.1%-5%,优选约为0.2%-1%(重量)。在优选实施方案中,洁冷胶的用量为物质重量约0.1%-0.5%,优选为约0.2%-0.4%(重量)。
用洁冷胶制得的胶冻型物质在口中柔软,并且很快就溶化。此外,由于这种物质受热不会重新溶解,因此要对其进行巴氏杀菌。最后,通过改变物质中所用除洁冷胶以外的其它胶凝剂以及物质中其它组分的比例可以改变胶冻型物质的质地。
包含在胶冻型物质中的其它水溶性成分例如包括:甜味剂、酸、离子供应剂或缓冲剂、螯合剂、防腐剂等。胶冻型物质的质地是物质的组分及其比例的函数,并且是用弹性、脆性、硬度、模数及粘结性标准测得的。
例如,碳水化合物甜味剂可用来帮助胶凝剂的分散。此外,甜味剂也可增加胶冻型物质的重量,这样当小块胶冻型物质掺入液体组合物中时不会浮起来。
当使用甜味剂时,本发明所要使用的甜味剂是本领域公知的甜味剂,包括天然和人工甜味剂。因此甜味剂可不限于选自:糖,如蔗糖、葡萄糖(玉米糖浆)、右旋糖、转化糖、果糖及其混合物;糖精及其各种盐,如钠盐或钙盐;环己烷氨基磺酸及其各种盐,如钠盐;二肽甜味剂,如天冬甜素;二氢查耳酮;甘草甜;甜叶菊(甜叶菊甙);及糖醇,如山梨糖醇、山梨糖醇糖浆、甘露糖醇、木糖醇等。还有一种补充甜味剂是美国再颁专利US 26959中描述的不可发酵糖替代品(氢化淀粉水解物)。还有一种是在德国专利No.2,001,017.7中描述的合成甜味剂3,6-二氢-6-甲基-1-1,2,3-噁噻嗪-4-酮-2,2-二氧化物,特别是其钾盐(Acesuldfame-K)、钠盐和钙盐。
可以用固体形式或溶解形式的甜味剂,当使用时,其用量根据所需的胶冻型物质的物理性质的不同一般约为物质重量的0.1%-20%。
所用的酸可选自经审批的食品有机酸。例如,可以使用柠檬酸、马来酸、酒石酸、富马酸、乳酸及其混合物。当使用时,酸的用量约为物质重量的0.05%-0.5%,优选为约0.1%-0.25%。
缓冲剂可选自经审批的食品缓冲剂,包括,如柠檬酸钠、柠檬酸钾、乙酸钙及其混合物。缓冲剂的用量约为物质重量的0.02%-0.2%,优选为约0.05%-01%。
必要时可使用螯合剂校正水中存在的离子不平衡。这种离子不平衡会在胶凝时引起麻烦,如使包括水和胶凝剂在内的液体组合物不发生胶凝,或者组合物过早胶凝。
在物质中任选使用如苯甲酸钠、山梨酸钾及其混合物这样的防腐剂。当使用防腐剂时其用量可高达0.1%(重量)。
此外,在本发明胶冻型物质的制备中可使用水不溶性色素。适合的水不溶性色素包括,但不限于:胭脂树橙(黄)、姜黄素(黄)、β-胡萝卜素(黄)、洋红(红)及其混合物。
适合的水不溶性色素还包括有色的天然物质,如松脂和颜料。天然物质的实例包括,但不限于:叶绿素(绿)、二氧化钛(白)、炭黑(黑)、可可粉(褐)、辣椒粉(红)、菠菜(绿)及其混合物。
水不溶性色素一般为在水或其它适合液体介质中的悬浮液。其它的适合介质包括,但不限于:丙二醇、植物油、乙醇等。在优选实施方案中,所用的悬浮液或乳状液中含约1%-10%(重量)的水不溶性色素。
当然,色素的最终量取决于胶冻型物质所需的最终颜色,并且本领域技术人员可以很容易地完成为得到所需效果而需要的色素量的控制。根据所用的特殊水不溶性色素以及所需最终颜色的不同,色素的用量一般约为胶冻型物质重量的0.002%-1%。
能产生吸引人的颜色的一些水不溶性色素用量的实施例是:以胶冻型物质的总重量为基准计,洋红用量约为0.01%-0.04%,β-胡萝卜素的用量约为0.002%-0.02%,可可粉的用量约为0.6%-1%。当然,水不溶性色素的用量越少,产品的最终颜色越浅,水不溶性色素的用量越多,产品的最终颜色越深。
为制备本发明的着色的胶冻型物质,需将除色素之外的所有干原料混合,并加入水中。搅拌水和干原料,直至形成均匀的分散体。将分散体的温度升至约160°-190°F,在该温度下保温,直至胶体完全水合。胶体完全水合时溶液变得澄清。
以液体形式将水不溶性色素加入。如果需要的话,可加入适合的酸,如柠檬酸,将pH值调至约3.5-4.0。将混合物冷却至约140°-150°F,倾入容器中,令其凝固。胶冻状物质凝固后,可用本领域技术人员公知的常规方法将其切成任意所需形状。加入如苯甲酸钠这样的防腐剂可使切割后的胶冻型物质得以保藏。
在另一实施方案中,用过量的缓冲剂制备胶冻型物质。这能防止液体组合物在冷却时胶凝。然后通过使所得的液体组合物与适合的一价或二价盐,如氯化钙或氯化钠溶液接触而使其胶凝。在另一个实施方案中,通过使组合物与强酸溶液如2%的柠檬酸水溶液接触而使其胶凝。
可以将占液体组合物重量约1%-10%,优选约5%-8%的切成块的胶冻型物质掺入pH约为2.5-6的液体组合物中。液体组合物可以是热的或冷的、碳酸化的或非碳酸化的、醇的或非醇的、含咖啡因的(caffeinated)或不含咖啡因的(non-caffeinated)、澄清的或混浊的。适合的液体组合物包括,但并不限于:苏打、咖啡、茶、啤酒、牛奶、漱口液等。在制备液体组合物的过程中以及制备液体组合物后,胶冻型物质能保持其分散状并保留其颜色。
下面的实施例仅仅是说明的目的,而没有限制的意思。
实施例1
量取900ml冷水加入已称重的玻璃烧杯中。制备80g粒状蔗糖、4g洁冷胶、1g柠檬酸钠和1g苯甲酸钠的干混合物,将其在搅拌下慢慢地加入水中。当所有组分均悬浮在水中时,在轻微搅拌下使温度升至180°F。
将液体在180°F保温约10分钟,直至肉眼观察到胶完全水合。加入在5.32ml水中的0.28g洋红粉悬浮液,搅拌混合物,直至形成完全的色素分散液。移去热源,在冷水浴中将烧杯冷却至150°F的温度。在搅拌下加入在10ml水中的1.7g无水柠檬酸溶液,并向烧杯中加水至1000g。将所得的红色液体倾入每边长44mm、深约5mm的平滑的不透水表面上。
将红色液体冷却至室温,形成胶冻型物质。用适合的滚筒切刀将胶冻型物质切成5mm的方块。
将5%(重量)的所得胶冻型物质块加入非碳酸饮料中。将饮料装瓶、封盖,并在180°F下巴氏杀菌10分钟,冷却。
实施例2
量取993ml水加入适合的容器中。搅动水,并加入2g洁冷胶和1.3g柠檬酸钠。继续搅拌,直至胶完全分散开。加入4ml 0.7%的β-胡萝卜素水悬浮液,使其完全分散。
将所得桔黄色液体加热至120°F,使胶完全水合,然后将液体冷却至室温约68°F。液体仍能流动,将其倒入适当的用于产生小滴的滴管中。形成大小适当的小滴,将其滴入搅动着的1-1/2%氯化钙溶液浴中。小滴与氯化钙溶液接触时变硬,形成单个的易于加工的小球。利用适当的筛网将小球从溶液中分离,洗涤除去表面氯化钙,如实施例1所述,将其应用于饮料中。
实施例3.
用12g 50%的脱脂可可粉浆液替代β-胡萝卜素水悬浮液,按实施例2所述方法制备褐色胶冻球。
实施例4.
用1.5g二氧化钛在8.5ml水中的悬浮液替代洋红粉,按实施例1所述方法制备白色胶冻块。
因此,根据上述公开的内容,能够有效地实现本发明那些所述的发明目的。完成上述方法和所述组合物中可能有某些变化,但并不脱离本发明的精神和范围,要指出的是,包含在上述说明书和显示于附图中的所有内容都是对本发明的说明而非限制。
还应理解的是,下述权利要求意欲覆盖本发明所述的所有一般和特有的特征,事实上,对本发明范围所有的叙述都落在下述权利要求中。
Claims (7)
1.一种着色胶冻型物质的制备方法,包括:
制备含80%-99.8%(重量)的水和0.1%-5%(重量)的胶凝剂的液体组合物,该胶凝剂至少包括洁冷胶;
加热液体组合物,直至胶凝剂完全水合,得到一种被加热了的液体组合物;
向被加热的液体组合物中加入0.002%-1%(重量)的水不溶性色素,得到一种含色素的液体组合物;
使含色素的液体组合物冷却,形成着色胶冻型物质。
2.如权利要求1所述的着色胶冻型物质的制备方法,其中水不溶性色素选自胭脂树橙、姜黄素、β-胡萝卜素、洋红、叶绿素、二氧化钛、炭黑、可可粉、辣椒粉、菠菜及其混合物。
3.如权利要求1所述的着色胶冻型物质的制备方法,其中液体组合物还包括选自柠檬酸钠、柠檬酸钾、乙酸钙及其混合物的缓冲剂。
4.如权利要求3所述的着色胶冻型物质的制备方法,还包括冷却后使含色素的液体组合物与一种选自氯化钙、氯化钠及其混合物的盐相接触。
5.如权利要求3所述的着色胶冻型物质的制备方法,还包括冷却后使液体组合物与柠檬酸接触。
6.一种液体饮料组合物,包括:
一种pH为2.5-6.0的酸性液体;和
一种含80%-99.8%(重量)的水、0.1-5%(重量)的至少包括洁冷胶的胶凝剂和0.002%-1%(重量)的水不溶性色素的着色胶冻型物质,其中将着色胶冻型物质加至酸性液体中并经高热消毒,同时不引起变质或颜色迁移。
7.如权利要求6所述的液体饮料组合物,其中水不溶性色素选自胭脂树橙、姜黄素、β-胡萝卜素、洋红、叶绿素、二氧化钛、炭黑、可可粉、辣椒粉、菠菜及其混合物。
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
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US37941395A | 1995-01-27 | 1995-01-27 | |
US08/379,413 | 1995-01-27 | ||
US08/383,038 US5576039A (en) | 1995-02-03 | 1995-02-03 | Colored jelly-type substance, method of preparation, and composition containing same |
US08/383,038 | 1995-02-03 |
Publications (2)
Publication Number | Publication Date |
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CN1180996A CN1180996A (zh) | 1998-05-06 |
CN1094730C true CN1094730C (zh) | 2002-11-27 |
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CN96192638A Expired - Fee Related CN1094730C (zh) | 1995-01-27 | 1996-01-26 | 着色胶冻型物质、其制备方法以及含该物质的组合物 |
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EP (1) | EP0861035B1 (zh) |
JP (1) | JPH10512757A (zh) |
CN (1) | CN1094730C (zh) |
AT (1) | ATE285180T1 (zh) |
AU (1) | AU697426B2 (zh) |
CA (1) | CA2211446C (zh) |
CZ (1) | CZ238397A3 (zh) |
DE (1) | DE69634091T2 (zh) |
ES (1) | ES2235182T3 (zh) |
NZ (1) | NZ301965A (zh) |
WO (1) | WO1996022701A1 (zh) |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
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GB0026550D0 (en) * | 2000-10-31 | 2000-12-13 | Natural Fruit & Beverage Compa | Jelly fruit drink |
WO2005028607A1 (en) * | 2003-09-23 | 2005-03-31 | Tropic Of Innovation Inc. | Semi-solid beverage preparations and methods of making them |
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
KR100886495B1 (ko) * | 2007-07-27 | 2009-03-05 | 롯데칠성음료주식회사 | 분산성 및 침전안정성이 우수한 커큐민 함유 울금 음료 및 이의 제조방법 |
TR200705685A2 (tr) * | 2007-08-16 | 2008-03-21 | Özmer Meyve Özleri̇ Kokteyl Soslari Sanayi̇ Ti̇caret Ve Pazarlama Li̇mi̇ted Şi̇rketi̇ | Bitkisel, kullanıma hazır dekoratif soğuk pasta jeli |
US9414615B2 (en) * | 2010-01-18 | 2016-08-16 | PepciCo, Inc. | Gel-based compositions and methods of making same |
CN102845737A (zh) * | 2012-01-18 | 2013-01-02 | 天津天康源生物技术有限公司 | 一种鱼肉均匀着色的方法 |
DE202014101690U1 (de) | 2014-04-10 | 2014-04-17 | Technische Universität Dresden | Zuckerfreier ballaststoffreicher Geleeartikel auf pflanzlicher Basis |
CN105595150A (zh) * | 2015-12-22 | 2016-05-25 | 东莞石龙津威饮料食品有限公司 | 一种彩色圆球状食用果粒的制作配方及生产工艺 |
CN105661426A (zh) * | 2016-01-29 | 2016-06-15 | 吴凡 | 悬空式3d食品打印方法 |
GB201607518D0 (en) | 2016-04-29 | 2016-06-15 | Andalay Technologies Ltd | Mouthwash composition |
CN110087484A (zh) * | 2016-11-23 | 2019-08-02 | 通用工厂公司 | 基于生面团的制品上的油墨 |
WO2020128531A1 (en) * | 2018-12-21 | 2020-06-25 | Jelly Drops Limited | Edible products |
GB201821157D0 (en) * | 2018-12-21 | 2019-02-06 | Jelly Drops Ltd | Hydration products |
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US3969536A (en) * | 1974-04-09 | 1976-07-13 | Takeda Chemical Industries, Ltd. | Method for preparing jelly foods |
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- 1996-01-26 CZ CZ972383A patent/CZ238397A3/cs unknown
- 1996-01-26 ES ES96903413T patent/ES2235182T3/es not_active Expired - Lifetime
- 1996-01-26 DE DE69634091T patent/DE69634091T2/de not_active Expired - Fee Related
- 1996-01-26 NZ NZ301965A patent/NZ301965A/en unknown
- 1996-01-26 AU AU47513/96A patent/AU697426B2/en not_active Ceased
- 1996-01-26 WO PCT/US1996/000313 patent/WO1996022701A1/en not_active Application Discontinuation
- 1996-01-26 AT AT96903413T patent/ATE285180T1/de not_active IP Right Cessation
- 1996-01-26 CN CN96192638A patent/CN1094730C/zh not_active Expired - Fee Related
- 1996-01-26 JP JP8522878A patent/JPH10512757A/ja active Pending
- 1996-01-26 CA CA002211446A patent/CA2211446C/en not_active Expired - Fee Related
- 1996-01-26 EP EP96903413A patent/EP0861035B1/en not_active Expired - Lifetime
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US3969536A (en) * | 1974-04-09 | 1976-07-13 | Takeda Chemical Industries, Ltd. | Method for preparing jelly foods |
US3947604A (en) * | 1975-03-28 | 1976-03-30 | Fmc Corporation | Edible jelly and method of preparing same |
US4500552A (en) * | 1983-06-13 | 1985-02-19 | Kadison Laboratories, Inc. | Gelatin dessert product |
US4647470A (en) * | 1985-11-27 | 1987-03-03 | Merck & Co., Inc. | Low-acetyl gellan gum blends |
Also Published As
Publication number | Publication date |
---|---|
CZ238397A3 (cs) | 1998-02-18 |
EP0861035A1 (en) | 1998-09-02 |
WO1996022701A1 (en) | 1996-08-01 |
AU4751396A (en) | 1996-08-14 |
JPH10512757A (ja) | 1998-12-08 |
CN1180996A (zh) | 1998-05-06 |
CA2211446C (en) | 2007-01-09 |
NZ301965A (en) | 1998-04-27 |
DE69634091D1 (de) | 2005-01-27 |
CA2211446A1 (en) | 1996-08-01 |
ES2235182T3 (es) | 2005-07-01 |
DE69634091T2 (de) | 2006-03-02 |
EP0861035A4 (zh) | 1998-09-02 |
AU697426B2 (en) | 1998-10-08 |
EP0861035B1 (en) | 2004-12-22 |
ATE285180T1 (de) | 2005-01-15 |
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