CN110089605A - 无糖硬糖衣丸 - Google Patents
无糖硬糖衣丸 Download PDFInfo
- Publication number
- CN110089605A CN110089605A CN201811284890.8A CN201811284890A CN110089605A CN 110089605 A CN110089605 A CN 110089605A CN 201811284890 A CN201811284890 A CN 201811284890A CN 110089605 A CN110089605 A CN 110089605A
- Authority
- CN
- China
- Prior art keywords
- weight
- sugar
- hard
- compressed core
- erythritol
- 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.)
- Pending
Links
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- 239000004386 Erythritol Substances 0.000 claims abstract description 22
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000019414 erythritol Nutrition 0.000 claims abstract description 22
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 22
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- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229960005164 acesulfame Drugs 0.000 description 2
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
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- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 239000007864 aqueous solution Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
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- 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
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/132—Sugar replacer
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/22—Coating agent
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- 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
- A23V2250/00—Food ingredients
- A23V2250/24—Non-sugar sweeteners
- A23V2250/248—Di-Peptides sweeteners
- A23V2250/2482—Aspartam
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- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5028—Arabic
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- 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
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6402—Erythritol
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明的主题为无糖硬糖衣丸,其由压缩芯和完全包围该压缩芯的硬质包层组成,其中所述硬糖衣丸是无糖的。所述压缩芯包含赤藻糖醇、D‑山梨糖醇和甜菊醇的混合物,而所述硬质包层包含D‑麦芽糖醇、赤藻糖醇和甜叶菊/甜菊醇的混合物。令人惊讶的是,尽管根据本发明的硬糖衣丸具有糖替代物和非糖甜味剂的组合,其仍具有良好的相容性。此外,根据本发明的硬糖衣丸的压缩芯具有非常好的压缩性。
Description
技术领域
本发明的主题为无糖硬糖衣丸(Hard Dragee),其由压缩芯和完全包覆该压缩芯的硬质包层组成,其中所述硬糖衣丸是无糖的。
背景技术
糖果和糖类产品以多种不同的形式和种类提供。一种受欢迎的形式为糖衣丸。糖衣丸具有芯和外护层,也称为包层。根据德国糖果工业联邦协会(已经注册的协会)的规定,根据糖衣丸的芯或者其外包层对其进行命名。例如,咀嚼糖衣丸、珍珠状小糖粒、巧克力豆或巧克力糖衣丸是受人们欢迎的。在硬糖衣丸中,外包层由残余水含量较低(小于3%)的糖或糖替代物组成,并形成硬如玻璃的微细的结晶外包层。在软糖衣丸中,外包层由(例如)具有少量添加剂且残余水含量较低的糖组成。
出于健康原因,无糖糖类产品所含的热量低于含糖产品,尤其是当使用多元醇作为糖替代物时,有益于健康,并且不依赖于胰岛素从而适合于糖尿病患者,因此无糖糖果日益受到人们的欢迎。然而,当使用糖替代物和非糖甜味剂时,由于糖替代物和非糖甜味剂具有其他加工特性,因此往往无法使用常规的糖类产品制造方法。此外,一些糖替代物(尤其是以相当大的量使用时)具有轻泻剂的效果,并且会导致肠胃胀气。尤其是在麦芽糖醇和山梨糖醇的情况中,当超过一定的接受量时,会出现轻泻剂的效果。
专利文献EP 0 96 161描述了无糖的咀嚼包层糖果。基于所讨论的制造工艺中的问题,使用了异麦芽糖醇作为糖替代物,以获得具有所期望的质地、松脆的非粘性糖衣丸包层。与硬糖衣丸不同的是,咀嚼糖果不应过硬,从而使消费者能够很好地咀嚼该糖果。并未描述硬糖衣丸的制造。
发明内容
本发明的一个目的是提供一种克服上述问题的硬糖衣丸,该硬糖衣丸是无糖的,可在工业规模上制造,特别是具有良好的味道、感官和感官品质。
本发明通过权利要求1的硬糖衣丸解决了所述问题。
其他实施方案为从属权利要求的主题,或者在下面进行说明。
根据本发明的无糖硬糖衣丸由压缩芯和完全包围该压缩芯的硬质包层组成。根据本发明的硬糖衣丸是无糖的。该压缩芯包含赤藻糖醇、异麦芽糖醇和D-山梨糖醇的混合物作为糖替代物,并包含选自甜叶菊/甜菊醇、甜叶菊/甜菊醇、阿斯巴甜、安赛蜜和三氯蔗糖中的至少一种非糖甜味剂。硬质包层包含D-麦芽糖醇和赤藻糖醇的混合物作为糖替代物,并包含选自甜叶菊/甜菊醇、阿斯巴甜、安赛蜜-K和三氯蔗糖中的至少一种物质作为非糖甜味剂,优选阿斯巴甜。
根据本发明的硬糖衣丸优选在压缩芯中仅包含赤藻糖醇、异麦芽糖醇、D-山梨糖醇和阿斯巴甜的混合物作为糖替代物和非糖甜味剂,在硬质包层中仅包含D-麦芽糖醇、赤藻糖醇和选自甜菊醇、阿斯巴甜、安赛蜜-K和三氯蔗糖中的至少一种甜味剂的混合物,并且在该硬糖衣丸中没有其他糖替代物或者非糖甜味剂。
在本发明中,术语“无糖”表示不含甜菜糖或甘蔗糖,即,不含添加的蔗糖,例如含糖糖果中所含的精制糖、白糖、半白糖(half-white sugar)、液体糖或者转化糖。
在本发明中,硬糖衣丸为具有固态硬质压缩芯以及位于芯上的硬质结晶光滑包层(即,硬质包层)的糖衣丸。对于该硬质包层,将溶液、优选过饱和溶液一次或多次施加于芯上,该溶液在芯上结晶并因此形成结晶包层。由于硬质包层仅为压缩芯的覆层,因此硬质包层的形状与芯的形状相对应。硬质包层完全包围压缩芯,即,压缩芯的全部表面被覆盖。
根据本发明,压缩芯为固态硬质压缩芯,并形成硬糖衣丸的中心。尤其是,其不是口香糖、不是咀嚼块,也不是天然产物或巧克力。压缩芯不是非常吸湿的。压缩芯可以具有任意形状。例如,其呈球形、椭圆形、透镜形、圆柱形、四面体形、金字塔形、长方体形、下垂形、星形或心形。
糖替代物是天然存在的,并且是相当甜的碳水化合物。经常使用的糖替代物是糖醇(多元醇)。糖替代物的热值低于糖的热值。
非糖甜味剂没有或只有非常低的能量含量,并且比糖更甜。典型的非糖甜味剂是天然化合物或合成化合物,如糖精、甜蜜素、阿斯巴甜、安赛蜜和甜菊醇。
相对于压缩芯的总重量,压缩芯优选含有如下成分作为糖替代物和非糖甜味剂:
·30重量%至45重量%的赤藻糖醇、优选35重量%至42重量%、尤其优选37重量%至40重量%的赤藻糖醇,
·30重量%至45重量%的D-山梨糖醇、优选35重量%至42重量%、尤其优选37重量%至40重量%的D-山梨糖醇,
·15重量%至25重量%的异麦芽糖醇、优选15重量%至20重量%、尤其优选18重量%至20重量%的异麦芽糖醇,
·0.01重量%至0.2重量%的阿斯巴甜、优选0.02重量%至0.09重量%、尤其优选0.03重量%至0.07重量%的阿斯巴甜。
压缩芯尤其优选不包含其他的糖替代物或非糖甜味剂。
相对于压缩芯的总重量,压缩芯优选含有如下成分作为糖替代物和非糖甜味剂:
·37重量%至40重量%的赤藻糖醇,
·37重量%至40重量%的D-山梨糖醇,
·18重量%至20重量%的异麦芽糖醇,
·0.01重量%至0.2重量%的阿斯巴甜,
并且压缩芯优选不包含其他的糖替代物或非糖甜味剂。
在优选的实施方案中,压缩芯由以下物质组成:
·93.8重量%至99.695重量%的糖替代物、优选94.0重量%至97.5重量%的糖替代物,
·0.005重量%至0.2重量%的非糖甜味剂、优选0.1重量%至0.2重量%的非糖甜味剂,
·0.20重量%至1.0重量%的香料,以及
·0.1重量%至5重量%、优选0.4重量%至2.0重量%的助剂,
所述助剂优选为粘合剂/脱模剂,
其中压缩芯中的成分自身加起来为100重量%。
压缩芯中的合适的助剂为(例如):染料;维生素;矿物质;酸,如酒石酸、苹果酸、柠檬酸或乳酸;和压片助剂,如粘合剂和脱模剂,例如硬脂酸盐、单甘油酯和双甘油脂;或者脂肪和油。压缩芯优选仅包含压片助剂和/或染料和/或维生素和/或矿物质作为助剂。
在生产工艺结束时,根据本发明的硬糖衣丸也可用0至0.1%的巴西棕榈蜡上光。
相对于加热前硬质包层的成分的总重量部分,硬质包层优选包含如下成分作为糖替代物和非糖甜味剂:
-55重量%至70重量%的D-麦芽糖醇、优选58重量%至62重量%的D-麦芽糖醇,
-5重量%至10重量%的赤藻糖醇、优选5重量%至7重量%的赤藻糖醇,
-0.0001重量%至0.1重量%的甜叶菊和/或阿斯巴甜、优选0.005重量%至0.1重量%的阿斯巴甜。
硬质包层尤其优选不包含其他糖替代物或非糖甜味剂。
在优选实施方案中,加热后的硬质包层(不含水)包含:
·78重量%至84重量%的D-麦芽糖醇,
·5重量%至10重量%的赤藻糖醇、优选8重量%至10重量%的赤藻糖醇,
·0.005重量%至0.1重量%的甜叶菊和/或阿斯巴甜,
·0.01重量%至2.0重量%的香料,和
·0.01重量%至2.0重量%的助剂,所述助剂优选阿拉伯树胶,
其中硬质包层中的成分自身加起来为100重量%。
在根据本发明的压缩芯和硬糖衣丸中,优选使用粒度≥200mg至1000mg的赤藻糖醇。
硬质包层中的合适的助剂为(例如)染料、阿拉伯树胶和/或抗氧化剂。
在一个实施方案中,硬质包层是芳香溶液,例如,香草溶液。芳香溶液为包层的组分,或者芳香溶液也被加入到芯中。
所述硬糖衣丸、压缩芯和硬质包层的所有优点均可相互组合,即使这些组合并未在字面上提及。
硬质包层的残余水含量为0.5重量%至3.0重量%、优选2.5重量%至3重量%。
相对于硬糖衣丸的总重量,根据本发明的硬糖衣丸优选由以下物质组成:
·20重量%至80重量%、优选40重量%至50重量%的压缩芯,
·20重量%至80重量%、优选50重量%至60重量%的硬质包层。
根据本发明的硬糖衣丸还可具有包含光泽剂巴西棕榈蜡的外层。
在根据本发明的硬糖衣丸中,压缩芯的优选实施方案优选与硬质包层的优选实施方案组合。
令人惊讶的是,根据本发明的硬糖衣丸具有良好的加工性能和使用性能的组合。根据本发明的硬糖衣丸具有良好的压缩性、良好的片剂硬度和结构,同时具有良好的味道和良好的相容性。根据本发明的硬糖衣丸的压缩芯尤其具有非常好的可压缩能力,而糖替代物的许多组合会产生难以压缩或完全无法压缩的颗粒。
虽然所包含成分的其他组合会产生压块的面团状结构,这极大损害了口腔体验,但是根据本发明的硬糖衣丸具有坚硬的芯。根据本发明的硬糖衣丸在被吸吮时表现得像含糖产品,而其他无糖糖果会在口腔中引发强烈的凉感,这也对口腔体验产生不利影响。根据本发明的硬糖衣丸并不具有这种清凉效果的问题。令人惊讶的是,根据本发明的硬糖衣丸虽然具有糖替代物和非糖替代物的组合,但是具有良好的相容性,尤其是不会导致肠胃问题,例如胃鸣和/或在肠道区域形成气体。
根据本发明的硬糖衣丸优选为迷你糖衣丸,例如,每个糖衣丸的重量优选为0.1g至1g、尤其优选为0.3g至0.6g、更优选为0.4g至0.5g。
实施例
下面将通过如下实例详细阐述本发明。
基于如下组成制得根据本发明的压缩芯和根据本发明的硬质包层:
压缩芯
含量,重量% | |
山梨糖醇 | 37.55 |
赤藻糖醇 | 37.55 |
异麦芽糖醇 | 18.78 |
酒石酸 | 1.45 |
乳酸 | 1.00 |
硬脂酸镁 | 1.25 |
MCT油 | 0.64 |
阿斯巴甜 | 0.13 |
香料 | 1.65 |
硬质包层:
含量,% | |
麦芽糖醇 | 63.42 |
水 | 27.03 |
赤藻糖醇 | 6.29 |
香料 | 2.03 |
阿拉伯树胶 | 0.85 |
酒石酸 | 0.34 |
巴西棕榈蜡 | 0.02 |
阿斯巴甜 | 0.01 |
抗坏血酸 | 0.01 |
为了制造用于压缩芯的颗粒,将D-山梨糖醇与香料和MCT油(中链甘油三酯)混合三分钟。随后,加入其他添加剂:异麦芽糖醇、赤藻糖醇、酸、非糖甜味剂和硬脂酸镁,将该混合物再混合约2分钟。通过筛子将颗粒混合物过筛并供压缩使用。
准备压片机以压缩该压缩芯。通过进料斗将颗粒填入压片机中,并将其压缩为压缩芯。
通过用水将赤藻糖醇加热至98℃来制备包层溶液。随后根据配方将剩余添加剂称重并分散于该包层溶液中。将均匀的包层溶液加热至60℃的温度以供进一步使用。
此刻将溶液喷洒在压缩芯上,并在不同层上另外撒上麦芽糖醇粉末直至干燥。用空气干燥不同的包层,在此期间,大部分水溶液(添加的水以及所使用的其他添加剂的残留水分)蒸发。
干燥后的包层的残留水含量为1重量%至3重量%。向各包层中加入香料。重复包覆工艺,直至达到所需重量。最后,用巴西棕榈蜡给糖衣丸上光。
Claims (6)
1.一种无糖硬糖衣丸,由压缩芯和完全包围该压缩芯的硬质包层组成,其中所述硬糖衣丸是无糖的,其特征在于:
-所述压缩芯包含赤藻糖醇、异麦芽糖醇和D-山梨糖醇和至少一种选自阿斯巴甜、安赛蜜、三氯蔗糖和甜叶菊/甜菊醇的非糖甜味剂的混合物作为糖替代物和非糖甜味剂,以及
-所述硬质包层包含D-麦芽糖醇、赤藻糖醇和选自阿斯巴甜、安赛蜜、三氯蔗糖和甜叶菊/甜菊醇中的至少一种非糖甜味剂的混合物作为糖替代物和非糖甜味剂。
2.根据权利要求1所述的硬糖衣丸,其特征在于,相对于所述压缩芯的总重量,所述压缩芯包含如下成分作为糖替代物和非糖甜味剂:
·30重量%至45重量%的赤藻糖醇、优选37重量%至40重量%的赤藻糖醇,
·30重量%至45重量%的D-山梨糖醇、优选37重量%至40重量%的D-山梨糖醇,
·15重量%至25重量%的异麦芽糖醇、优选18重量%至20重量%的异麦芽糖醇,
·0.01重量%至0.2重量%的非糖甜味剂,该非糖甜味剂优选为阿斯巴甜,
并且所述压缩芯优选不包含其他的糖替代物或非糖甜味剂。
3.根据权利要求1或2所述的硬糖衣丸,其特征在于,所述压缩芯由如下成分组成:
·93.8重量%至99.6重量%的糖替代物,优选94重量%至97重量%的糖替代物,
·0.005重量%至0.2重量%的非糖甜味剂,
·0.20重量%至1.0重量%的香料,以及
·0.1重量%至5重量%的助剂,该助剂优选为粘合剂/脱模剂,
其中所述压缩芯中的所述成分自身加起来为100重量%。
4.根据前述权利要求中任一项所述的硬糖衣丸,其特征在于,相对于加热前的所述硬质包层中成分的总重量,所述硬质包层包含如下成分作为糖替代物和非糖甜味剂:
55重量%至70重量%的D-麦芽糖醇,
5重量%至10重量%的赤藻糖醇,
0.0001重量%至0.1重量%的非糖甜味剂,该非糖甜味剂优选为阿斯巴甜,
并且所述硬质包层优选不包含其他糖替代物或非糖甜味剂。
5.根据前述权利要求中任一项所述的硬糖衣丸,其特征在于,所述硬质包层由以下物质组成:
·58重量%至68重量%的D-麦芽糖醇,
·5重量%至10重量%的赤藻糖醇,
·0.005重量%至0.1重量%的阿斯巴甜,
·0.01重量%至1.0重量%的香料,
·0.0重量%至2.0重量%的助剂,该助剂优选为阿拉伯树胶,
其中所述硬质包层中的所述成分自身加起来为100重量%。
6.根据前述权利要求中任一项所述的硬糖衣丸,其特征在于,相对于所述硬糖衣丸的总重量,所述硬糖衣丸由以下物质组成:
20重量%至80重量%、优选40重量%至50重量%的压缩芯,以及
20重量%至80重量%、优选50重量%至60重量%的硬质包层。
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EP18154484.2 | 2018-01-31 | ||
EP18154484.2A EP3520622B1 (de) | 2018-01-31 | 2018-01-31 | Zuckerfreies hartdragee |
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US (1) | US10694762B2 (zh) |
EP (1) | EP3520622B1 (zh) |
CN (1) | CN110089605A (zh) |
DK (1) | DK3520622T3 (zh) |
ES (1) | ES2810425T3 (zh) |
PL (1) | PL3520622T3 (zh) |
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- 2018-01-31 EP EP18154484.2A patent/EP3520622B1/de active Active
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- 2018-09-28 RU RU2018134299A patent/RU2711081C1/ru active
- 2018-10-19 US US16/164,944 patent/US10694762B2/en active Active
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CN1901807A (zh) * | 2003-12-30 | 2007-01-24 | Wm.雷格利Jr.公司 | 包衣的糖食 |
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EP3520622B1 (de) | 2020-05-13 |
US20190230953A1 (en) | 2019-08-01 |
PL3520622T3 (pl) | 2020-10-19 |
EP3520622A1 (de) | 2019-08-07 |
PT3520622T (pt) | 2020-08-05 |
RU2711081C1 (ru) | 2020-01-15 |
ES2810425T3 (es) | 2021-03-08 |
US10694762B2 (en) | 2020-06-30 |
DK3520622T3 (da) | 2020-08-03 |
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