CN110113955A - 低热量谷物棒组合物 - Google Patents
低热量谷物棒组合物 Download PDFInfo
- Publication number
- CN110113955A CN110113955A CN201780080741.7A CN201780080741A CN110113955A CN 110113955 A CN110113955 A CN 110113955A CN 201780080741 A CN201780080741 A CN 201780080741A CN 110113955 A CN110113955 A CN 110113955A
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- cereal
- stick compositions
- psicose
- compositions described
- sugar
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种包含阿洛酮糖的谷物棒组合物和一种制备该谷物棒组合物的方法。本发明提供了一种具有高糖含量、低热量和柔软质地特性的谷物棒组合物。
Description
技术领域
本发明涉及一种包含阿洛酮糖的谷物棒组合物和一种制备该谷物棒组合物的方法,更具体地涉及一种包含阿洛酮糖与坚果、干果和谷物的谷物棒组合物。与用蔗糖和淀粉糖浆制备的谷物棒相比,该谷物棒具有较低的热量但具有相似的甜度,并且由于特别高的水分含量而具有优异的感官满足感。
背景技术
糖主要由蔗糖组成,并且它是增加甜味的代表性甜味剂之一。糖具有优异的甜度,因此它被认为是过去添加到各种食品和加工食品等中的最优选的甜味剂,并且增强食物的味道并增加食欲。然而,最近,随着糖的危害性继续显现,出现了问题。
具体而言,除了蛀牙之外,过量摄入糖被指出是各种生活方式疾病如肥胖症和糖尿病等的主要原因,因此开发出可替代它的甜味剂的必要性已在全世界范围内出现。近年来,已经开发了各种甜味剂材料,但考虑到甜味的程度和甜味的质量,糖和这些甜味剂材料以及诸如膳食纤维等各种功能材料被混合并商业化。
此外,政府正在为公共卫生鼓励对食物成分实施“减少糖类”。根据食品卫生法下的仪器分析方法,“糖类”是指食品中存在的单糖和二糖的总和。单糖的实例包括果糖和葡萄糖,并且二糖包括蔗糖、麦芽糖和乳糖。不可避免地代替蔗糖以实现上述食品中糖类的减少。用作代替蔗糖的甜味剂的阿洛酮糖是果糖的3号碳的差向异构体,其具有相当于果糖的70%的甜度,并且是抑制肝脏中的血糖调节和脂肪合成的功能性糖,并且防止龋齿。广泛用作甜味剂的糖醇在消耗超过一定量时具有腹泻等副作用。然而,阿洛酮糖没有已知的副作用,因此,人们越来越关注作为甜味剂的阿洛酮糖。
谷物棒是含有各种原料如谷物的棒状物,并且在最近的西方化饮食中被广泛用作膳食的替代物,特别是作为早餐的替代物。然而,谷物棒在空腹时用于早餐的替代物由于质地坚硬而具有诸如咀嚼感的问题。
发明内容
[技术问题]
本发明的目的是提供一种谷物棒组合物,其包含阿洛酮糖,该谷物棒组合物由于高含水量而具有优异的风味特性,并且通过替换部分或全部用于常规谷物棒的蔗糖或淀粉糖浆而具有类似的甜味但热量值低。
本发明的另一个目的是提供一种用于制备谷物棒的方法,该谷物棒包含阿洛酮糖、坚果、干果和谷物。
[技术方案]
本发明提供一种谷物棒组合物和一种制备该谷物棒组合物的方法,该谷物棒组合物包含阿洛酮糖、坚果、干果和谷物。本发明提供一种谷物棒组合物,与用蔗糖或淀粉糖浆制备的常规谷物棒相比,该谷物棒组合物包含阿洛酮糖,由于高含水量而具有优异的风味特性,并且具有类似的甜味但热量值低。
本发明的实施方式提供了一种谷物棒组合物,其包含阿洛酮糖、坚果、干果和谷物。
在本发明的谷物棒组合物中,基于100重量%的总组合物,可以通过混合3~20重量%来制备阿洛酮糖。在包含在上述范围内的阿洛酮糖的情况下,可以实现与蔗糖相当的柔软质地和甜度。
本发明的谷物棒组合物的特征在于,基于一次提供的40g的谷物棒,该谷物棒组合物含有0.1~7g,或优选1~5g的糖。这意味着:与通过仅蔗糖制备的谷物棒组成物相比,糖类减少10%~90%,或优选30%~80%,所述蔗糖以相同的量使用以提供相同或相当的甜味水平。根据食品卫生法下的仪器分析方法,“糖类”是指食品中存在的单糖和二糖的总和。单糖的实例包括果糖和葡萄糖,并且二糖可以包括蔗糖、麦芽糖和/或乳糖。
此外,根据减糖效果,与仅包含糖的谷物棒组合物相比,基于1次提供量40g的谷物棒,热量减少10%~50%,以赋予相同水平的甜度。每1份量的谷物棒的热量可以为50Kcal/40g至160Kcal/40g,或优选70Kcal/40g至150Kcal/40g。
本发明的谷物棒组合物可以通过进一步混合选自由蔗糖、果糖、淀粉糖浆、稀有糖和高强度甜味剂所组成的组中的至少一种糖类来制备。
稀有糖包括各种糖类,诸如阿洛糖、塔格糖、阿曲糖等。高强度甜味剂选自由阿斯巴甜、乙酰磺胺酸钾、环己基氨基磺酸钠、甜蜜素、三氯蔗糖、甜叶菊甜味剂(甜菊糖苷、酶处理的甜叶菊)、甜精(dicin)、奇异果甜蛋白、纽甜、莱苞迪苷A和应乐果甜蛋白(monelin)所组成的组。
基于100重量%的总组合物,另外的糖类可以1~40重量%混合,以制备谷物棒。当通过包含一种或多种另外的糖类来制备谷物棒组合物时,糖浆含有阿洛酮糖和至少一种另外的糖类并用于制备谷物棒组合物。另外的糖类可以是选自由蔗糖、果糖、淀粉糖浆、稀有糖和高强度甜味剂所组成的组中的至少一种。
根据本发明的组合物中包含的阿洛酮糖可以由具有各种浓度的阿洛酮糖糖浆、阿洛酮糖粉末或阿洛酮糖醇溶液提供。阿洛酮糖可以单独使用,或者可以是包含葡萄糖、果糖和作为二糖或更高级聚合度的糖类的混合糖。
通过化学合成或生物学方法,优选生物学方法(例如微生物或酶反应),可以使用阿洛酮糖差向异构酶制备阿洛酮糖。例如,阿洛酮糖是混合糖或由混合糖获得,并且该混合糖可以是通过使用于产生阿洛酮糖的组合物与含果糖原料的培养物或由此获得的物质反应而制备的混合糖,所述用于产生阿洛酮糖的组合物包含选自由阿洛酮糖差向异构酶、产生差向异构酶的菌株的微生物细胞、该菌株的培养物、该菌株的裂解物和该裂解物或该培养物的提取物所组成的组中的一种或多种。
该阿洛酮糖可单独使用或与其他糖组合使用,并且,基于100重量%的总固体含量,该混合糖的实例可以含有1~99.9重量%的阿洛酮糖,并且还可以含有选自由果糖、葡萄糖和低聚糖所组成的组中的至少一种。基于100重量%的混合糖的总固体含量,含有阿洛酮的混合糖的具体实例可包含2~55重量%的阿洛酮糖、30~80重量%的果糖和2~60重量%的葡萄糖,以及0~15重量%的低聚糖,并且可以不包含低聚糖。阿洛酮糖、果糖和葡萄糖优选都是D-异构体。
可以从混合糖的分离、纯化和浓缩过程中获得阿洛酮糖糖浆。在本发明的一个实例中,分离和纯化过程后的阿洛酮糖糖浆的电导率为1~50μS/cm,并且含有具有甜味的无色或淡黄色液体形式的10重量%或更多的阿洛酮糖。
作为制备本发明的阿洛酮糖的一个实例,韩国专利第10-1318422号和第10-1656063号等中详细地描述了能够产生具有高表达率和稳定性的阿洛酮糖差向异构酶的表达系统、使用该表达系统的GRAS(通常被认为是更安全的)微生物以及包括使用该表达系统的微生物和酶来生产阿洛酮糖的方法。
本发明的谷物棒组合物中包含的坚果、干果和谷物可以是加工的或未加工的。
坚果是选自由花生、杏仁、腰果、榛子、核桃、椰子和开心果所组成的组中的至少一种,但不限于此。基于100wt%的总组合物,坚果的含量可以为3~50wt%,或优选5~30wt%。
谷物是选自由大米、大麦、糙米、小麦、玉米、黑麦、燕麦、高粱、小米、黄米、荞麦、藜麦和斯佩耳特小麦所组成的组中的至少一种,但不限于此。基于100wt%的总组合物,谷物的含量可以为3~50wt%,或优选5~30wt%。
谷物棒组合物中的干果可以是选自由蔓越莓、草莓、西梅、蓝莓、黑莓、葡萄、苹果、芒果和香蕉所组成的组中的至少一种,但不限于此。基于100wt%的总组合物,干果的含量可以为2~40wt%,或优选3~20wt%。
本发明的谷物棒组合物还包含选自由奇亚籽、亚麻籽、紫苏籽、芝麻籽、罂粟籽和向日葵籽所组成的组中的一种或多种种子,但不限于此。基于100wt%的总组合物,种子的含量可以为2~40wt%,或优选3~20wt%。
本发明的谷物棒组合物还包含选自由乳化剂、难消化糊精、低聚糖、粉末脱脂乳、蛋白粉、维生素、矿物质、酵母、树胶、盐、膨胀剂(碳酸氢钠、焦磷酸二氢二钠等)、调味剂和椰子所组成的组中的至少一种组分。低聚糖可以是选自由低聚麦芽糖、低聚半乳糖、低聚异麦芽糖、低聚果糖和大豆低聚糖所组成的组中的至少一种低聚糖,或优选为异麦芽低聚糖。
根据本发明的谷物棒组合物的水分含量可以为2~10重量%,或优选3~7重量%。组合物的水活度可以为0.150~0.750,或优选为0.200~0.600。特别地,本发明的组合物具有低水活度但高水分含量,因此具有优异的保湿能力。谷物棒组合物可以提供柔软且湿润的质地,并且具有由于微生物生长而增加稳定性的性质。
水分是指食物中的含水量,食物中的水分总是根据周围的环境条件而波动,因此考虑到大气中的相对湿度,由水活度表示。水活度是食物中非常重要的特征,因为它与微生物生长和改变食物的美味、颜色和风味的食物中的化学、生物或物理反应有关。因此,水活度在食物稳定性方面比在总水分含量方面更重要。水活度的定义是纯水的蒸汽压与食物蒸汽压之比。
水活度和食物储存寿命与微生物生长和化学反应速率密切相关。微生物不能在最小的水活度下生长,并且即使微生物的数量增加,微生物的数量也非常少,因此水活度对于微生物也是最容易控制的。取决于微生物的类型,对水活性的敏感性存在相当大的差异,真菌和酵母是应注意低水活度的微生物。取决于食物中的水分或水活度,它影响食物的微生物改变、酶活性和褐变现象,并且在一定范围内,这些反应倾向于与水活性成比例。
通过质地分析仪测量的本发明的谷物棒组合物的硬度可以为300~15000g,或优选500~10000g。由于硬度在上述范围内,本发明的谷物棒组合物可以提供光滑的质地,因此特别适用于作为早餐替代物、禁食状态的替代物。
本发明的另一实例提供了一种制备谷物棒的方法,该谷物棒包含阿洛酮糖、坚果、干果和谷物。
与谷物棒组合物有关的项目可以以相同的方式应用于生产谷物棒组合物的方法。
例如,本发明的制备方法可以还包括通过将阿洛酮糖与选自由蔗糖、果糖、淀粉糖浆、稀有糖和高强度甜味剂所组成的组中的至少一种糖混合来制备糖浆溶液的步骤。例如,用于谷物棒的糖浆可以通过将水添加到淀粉糖浆、蔗糖、低聚异麦芽糖和阿洛酮糖的混合物中以制备糖浆,并加热使糖浆浓缩至82白利糖度来制备。
在制备糖浆溶液并且与坚果、干果和谷物混合之后,本发明的制备方法还可包括选自由成型步骤、冷却步骤和切割步骤所组成的组中的一个或多个步骤。
[有益效果]
本发明涉及一种含有阿洛酮糖的谷物棒组合物和一种制备该谷物棒组合物的方法,其由于糖含量低和热量低,因此可用作健康膳食的替代食品。特别是,它具有低水活度和高微生物稳定性,因此可以赋予柔软和湿润的质地,这作为早餐替代物可以非常有用。
具体实施方式
通过以下说明性实施例更详细地描述本发明,但本发明的范围不受以下实施例的限制。
制备例1:阿洛酮糖粉末的制备
作为阿洛酮糖,通过与韩国专利No.10-16173797中公开的制备方法基本相同的生物学方法,由果糖底物制备阿洛酮糖糖浆。
具体而言,将阿洛酮糖差向异构酶来源的闪烁梭菌(Clostridium scindens)(闪烁梭菌ATCC 35704)的编码基因(DPE基因;基因库:EDS06411.1)导入重组载体(pCES_sodCDPE),并用制备的重组载体(pCES_sodCDPE)质粒使用电穿孔,而转化成谷氨酸棒状杆菌(Corynebacterium glutamicum)。制备包含转化的谷氨酸棒状杆菌细胞的珠子并填充到固定化反应柱中,由40Brix的95重量%果糖获得葡萄糖:果糖:阿洛酮:寡糖=6:67:25:2的24~26(w/w)%的葡萄糖浆。
为了除去有色和离子成分等杂质,在室温下通过以每小时两倍(1至2倍)体积离子交换树脂的速率流经填充有阳离子交换树脂、阴离子交换树脂和阳离子和阴离子交换树脂混合树脂的柱子,来处理得到的阿洛酮糖糖浆。然后,使用填充有钙(Ca2+)型离子交换树脂的色谱分离,获得高纯度的阿洛酮糖级分。
将高纯度的凝胶糖浆浓缩至82Bx,从发生过饱和的35℃的温度缓慢冷却至10℃的温度,产生铝粉晶体。此时,在不添加阿洛酮糖晶种晶体的情况下的结晶步骤中得到的阿洛酮糖晶体通过离心脱水来除去母晶,并用冷却水洗涤晶体,然后干燥并回收。
实施例1和2:使用阿洛酮糖粉末制备谷物棒
1-1:糖浆的制备
用于生产谷物棒的糖浆的制备通过称量原料并添加适量的水来进行。通过使用水双层锅炉加热糖浆,蒸发糖浆中的水以调节某糖浆白利糖度(82bx),以制备用于谷物棒生产的糖浆。通过表1中所示的组分和含量制备糖浆溶液。
[表1]
原料 | 比较例1(重量%) | 实施例1(重量%) | 实施例2(重量%) |
淀粉糖浆(82bx) | 40 | 40 | 40 |
蔗糖 | 40 | 20 | - |
低聚异麦芽糖 | 20 | 20 | 20 |
阿洛酮糖粉末 | - | 20 | 40 |
总计 | 100 | 100 | 100 |
1-2:谷物棒的制备
将用于谷物棒的所制备的糖浆与表2中所示的组分和含量混合,并在锅中加热25分钟或更长时间。将加热温度加热到罐表面温度为53℃,罐温度为60℃,然后通过搅拌制备原料混合物。将制备的原料混合物通过传送带转移,在成型机中成型,并冷却至室温。在冷却步骤之后,切割产物以产生连续棒。表2中的量单位是重量%。
[表2]
原料 | 比较例1 | 实施例1 | 实施例2 |
蔓越莓 | 10.54% | 10.54% | 10.54% |
整个杏仁 | 7.63% | 7.63% | 7.63% |
大豆块 | 7.27% | 7.27% | 7.27% |
米脆 | 5.72% | 5.72% | 5.72% |
半切花生 | 5.00% | 5.00% | 5.00% |
西梅块 | 4.90% | 4.90% | 4.90% |
烤糙米 | 4.54% | 4.54% | 4.54% |
分离的大豆蛋白 | 4.54% | 4.54% | 4.54% |
玉米片 | 4.54% | 4.54% | 4.54% |
整个榛子 | 2.82% | 2.82% | 2.82% |
蓝莓提取物 | 2.72% | 2.72% | 2.72% |
不易消化的麦芽糖糊精 | 1.82% | 1.82% | 1.82% |
烤奇亚籽 | 1.09% | 1.09% | 1.09% |
杏仁粉(12目或更低) | 0.91% | 0.91% | 0.91% |
维生素和矿物质混合物SA | 0.91% | 0.91% | 0.91% |
菊苣根的提取物 | 0.91% | 0.91% | 0.91% |
鱼胶原蛋白 | 0.91% | 0.91% | 0.91% |
阿拉伯胶 | 0.73% | 0.73% | 0.73% |
贝壳钙 | 0.45% | 0.45% | 0.45% |
纯净盐 | 0.18% | 0.18% | 0.18% |
左旋肉碱 | 0.09% | 0.09% | 0.09% |
淀粉糖浆(82bx) | 12.72% | 12.72% | 12.72% |
蔗糖 | 12.72% | 6.36% | - |
低聚异麦芽糖 | 6.36% | 6.36% | 6.36% |
阿洛酮糖粉末 | 0.00% | 6.36% | 12.72% |
总计 | 100.00% | 100.00% | 100.00% |
比较例1:连续棒的制备
在比较例1中,谷物棒与实施例1基本相同,不同之处在于:不包括阿洛酮糖,并且使用12.72重量%的蔗糖,而不是实施例1中所用的6.36重量%的蔗糖和6.35重量%的阿洛酮糖粉末。
试验例1:水含量和水活度的评价
水分是指食物中的含水量,食物中的水分总是根据周围的环境条件而波动,因此考虑到大气中的相对湿度,由水活度表示。水活度是食物中非常重要的特征,因为它与食物中的化学、生物物理和物理反应有关,这些反应会改变微生物的生长和食物的味道、颜色和风味。
通过以下方法评价实施例1和2以及比较例1中制备的谷物棒的水含量和水活度。水活度是食物的固有特性,并且平衡相对湿度是与食物平衡的环境特性。通过使用水分分析仪(Satoriuns,德国)将温度设定为105℃并将时间设置为自动模式针对2g的样品来测量谷物棒中的水含量(%)。使用水活度计(LG Electronics,韩国)测量水活度。
在制造后第1天、第10天和第15天测量水含量和水活度,并且测量结果示于下面的表3和图1。
[表3]
如上所述,证实了:随着阿洛酮糖的含量增加,含水量变高但水活性变低。通常,随着含水量越高,柔软质地越好,但是较高的水分含量也提高了水活度,这可能导致微生物生长。然而,在本发明的谷物棒产品中,含水量增加,但水活性根据阿洛酮糖含量没有显著差异。因此,谷物棒有利地实现了柔软的质地和对微生物生长的稳定性。
试验例2:硬度(柔软度)的评价
在表4所示的分析条件下测量制备例2中的实施例1、实施例2和比较例1中制备的谷物棒的硬度,以评价柔软质地的程度。在下列测量条件下用质地分析仪(TA-XT2i,Stablemicro system)测量样品的硬度。硬度进行重复测量五次,并以平均值表示。
通过测量在压制时施加的力来评价谷物棒的硬度,并且硬度的程度由每单位面积的重量(g)表示。由质地分析仪测量的高硬度值意味着压制谷物棒所需的力更大,并且意味着谷物棒具有更硬的质地。测量条件如下面的表4所示,并且测量结果示于表5。
[表4]
[表5]
样品 | 1天(g) | 10天(g) | 15天(g) |
比较例1 | 4592.00 | 9290.00 | 11230.00 |
实施例1 | 2877.00 | 4262.00 | 6530.00 |
实施例2 | 906.00 | 2723.00 | 3320.00 |
如表5所示,比较例1中仅使用蔗糖制备的谷物棒的硬度最高,并且实施例2中具有高阿洛酮糖含量的谷物棒的硬度进一步降低。因此,硬度随阿洛酮糖的含量而降低,并且由于低硬度,含有阿洛酮糖的谷物棒可以预期具有相对柔软的质地。
试验例3:糖量和热量的比较
根据食品卫生法的仪器分析方法测量实施例1、实施例2和比较例1中制备的40g的谷物棒中单糖和二糖的总量。通过使用营养素的理论方法计算谷物棒的热量。结果示于下面的表6。
[表6]
分类 | 比较例1 | 实施例1 | 实施例2 |
糖类(g/40g) | 8 | 5 | 3 |
热量(Kcal/40g) | 175 | 150 | 130 |
从表6中可以看出,证实了:与比较例相比,实施例1和2的谷物棒具有显著更低的糖含量和优异的热量降低效果。
试验例4:感官评价
为了评价谷物棒的感官性质,例如谷物棒的松脆度、甜度、颜色强度、外观满意度和质地满意度,将实施例1,实施例2和比较例1中制备的谷物棒放入口中,并刺激口腔表面20秒。然后,吐出谷物棒。在完成一个样品的评价后,每次用水洗涤口腔表面。10分钟过去后,评价下一个样品。分别以5分制测量感官元素。感官评价人员由15名小组成员(20至40岁,男性和女性)组成,他们在味觉和风味评价方面接受过专业培训,并且以5分制进行展示。项目的评价标准如下,并且结果示于下面的表7。
柔软度、松脆度、甜度、外观满意度和质地满意度分别为最差情况下的0分和最佳情况下的5分。通过判断整体外观、质地和味道,将总体偏好设定为最少0分和最多5分。
[表7]
评价标准 | 比较例1 | 实施例1 | 实施例2 |
柔软感 | 2.5 | 3.6 | 4.7 |
松脆度 | 3.3 | 3.7 | 3.7 |
甜度 | 4.0 | 4.2 | 3.8 |
颜色强度 | 3.5 | 3.6 | 3.4 |
外观满意度 | 3.7 | 3.6 | 3.9 |
质地满意度 | 3.5 | 3.7 | 3.9 |
总体偏好 | 3.2 | 3.6 | 3.9 |
如表7所示,含有阿洛酮糖的谷物棒的甜度与含有大量蔗糖和淀粉糖浆的比较例1的甜味没有显著差异,并且具有显著高的柔软感,以及与实施例相似的松脆度。证实了用阿洛酮糖代替全部蔗糖的实施例2是最高的总体偏好。因此,可以提供具有低热量和柔软质地的高偏好谷物棒。
Claims (19)
1.一种谷物棒组合物,包含阿洛酮糖、坚果、干果和谷物。
2.权利要求1所述的谷物棒组合物,其中,所述阿洛酮糖是阿洛酮糖粉末或阿洛酮糖糖浆形式。
3.权利要求1所述的谷物棒组合物,其中,基于100wt%的总组合物,所述阿洛酮糖的含量为3~20wt%。
4.权利要求1所述的谷物棒组合物,其中,所述阿洛酮糖以混合糖浆或由混合糖浆制备的粉末形式提供,并且,基于100wt%的混合糖的总固体含量,所述混合糖浆包含1~99.9wt%的阿洛酮糖,并且还包含选自由果糖、葡萄糖和低聚糖所组成的组中的至少一种。
5.权利要求4所述的谷物棒组合物,其中,基于100wt%的混合糖的总固体含量,所述混合糖包含2~55wt%的阿洛酮糖、30~80wt%的果糖和2~60wt%的葡萄糖。
6.权利要求4的所述谷物棒组合物,其中,所述混合糖通过使含果糖的原料与用于产生阿洛酮糖的组合物反应来制备,所述用于产生阿洛酮糖的组合物包含选自由阿洛酮糖差向异构酶、产生差向异构酶的菌株的微生物细胞、该菌株的培养物、该菌株的裂解物和该裂解物或该培养物的提取物所组成的组中的一种或多种。
7.权利要求1所述的谷物棒组合物,其中,所述组合物还包含选自由蔗糖、果糖、淀粉糖浆、稀有糖和高强度甜味剂所组成的组中的至少一种糖类。
8.权利要求1所述的谷物棒组合物,其中,所述坚果是选自由花生、杏仁、腰果、榛子、核桃、椰子和开心果所组成的组中的至少一种,并且基于100wt%的总组合物,所述坚果的含量为3~50wt%。
9.权利要求1所述的谷物棒组合物,其中,所述谷物是选自由大米、大麦、糙米、小麦、玉米、黑麦、燕麦、高粱、小米、黄米、荞麦、藜麦和斯佩耳特小麦所组成的组中的至少一种,并且基于100wt%的总组合物,所述谷物的含量为3~50wt%。
10.权利要求1所述的谷物棒组合物,其中,所述干果是选自由蔓越莓、草莓、西梅、蓝莓、黑莓、葡萄、苹果、芒果和香蕉所组成的组中的至少一种,并且基于100wt%的总组合物,所述干果的含量为2~40wt%。
11.权利要求1所述的谷物棒组合物,其中,所述组合物还包含选自由奇亚籽、亚麻籽、紫苏籽、芝麻籽、罂粟籽和向日葵籽所组成的组中的一种或多种种子。
12.权利要求1所述的谷物棒组合物,其中,所述组合物还包含选自由乳化剂、难消化糊精、蛋白粉、维生素、矿物质、盐、膨胀剂、调味剂和椰子所组成的组中的至少一种组分。
13.权利要求1所述的谷物棒组合物,其中,所述组合物还包含选自由低聚麦芽糖、低聚半乳糖、低聚异麦芽糖、低聚果糖和大豆低聚糖所组成的组中的至少一种低聚糖。
14.权利要求1所述的谷物棒组合物,其中,基于40g的所述谷物棒组合物,所述谷物棒组合物包含0.1~7g的糖。
15.权利要求1所述的谷物棒组合物,其中,基于40g的所述谷物棒组合物,所述谷物棒组合物具有50~160Kcal/40g的热量含量。
16.权利要求1所述的谷物棒组合物,其中,所述谷物棒组合物具有2~10wt%的水分含量和0.150~0.750的水活度。
17.权利要求1所述的谷物棒组合物,其中,所述谷物棒组合物具有300~15000g的硬度。
18.一种用于制备权利要求1至17中任一项所述的谷物棒组合物的方法,所述谷物棒组合物包含含阿洛酮糖的糖类、坚果、干果和谷物。
19.权利要求18所述的方法,其中,所述制备方法包括向所述糖类中添加水并加热以制备糖浆,并且向所述糖浆中添加坚果、干果和谷物并将它们混合。
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KR20180047894A (ko) | 2018-05-10 |
EP3536167A1 (en) | 2019-09-11 |
WO2018084535A1 (ko) | 2018-05-11 |
JP2019532664A (ja) | 2019-11-14 |
EP3536167B1 (en) | 2024-04-24 |
US20200054049A1 (en) | 2020-02-20 |
EP3536167A4 (en) | 2020-07-29 |
EP3536167C0 (en) | 2024-04-24 |
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