CN110381740A - 不添加糖的儿童饼干以及制备饼干的方法 - Google Patents
不添加糖的儿童饼干以及制备饼干的方法 Download PDFInfo
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- CN110381740A CN110381740A CN201780087937.9A CN201780087937A CN110381740A CN 110381740 A CN110381740 A CN 110381740A CN 201780087937 A CN201780087937 A CN 201780087937A CN 110381740 A CN110381740 A CN 110381740A
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Abstract
本发明涉及用于由儿童消耗的不添加糖的饼干,饼干包含粉(50‑70wt.%)、水(5‑15wt.%)、油(3‑18wt.%)、低聚果糖(0.1‑10wt.%)、菊糖(1‑20wt.%)、纤维(0.1‑5wt.%)和任选地色素(0.1‑2wt.%)。所述饼干既不包含蔗糖也不包含多元醇。还描述了制备饼干的方法。
Description
描述
肥胖已经成为21世纪全球主要健康挑战中的一种。鉴于与代谢疾病及其心血管并发症的相关性,儿童和青少年肥胖增加的发生率特别令人担忧。在许多国家,饮食习惯和生活方式正在迅速改变,并且存在儿童肥胖增加的流行率。在儿童中观察到的含糖食物消耗的显著增加被认为是肥胖流行病(obesity pandemic)的一个促成因素。
因此,许多年来,食品工业一直付出大量努力以改善食品的营养。减少一份食物(servings)的卡路里以及过量的脂肪和糖正在成为改善营养并且产生新食品的关键措施。
与来自1克脂肪的9卡路里、来自1克蛋白质的4卡路里和来自1克纤维的2卡路里相比,摄取1克蔗糖提供4卡路里,所有其他碳水化合物也通常是这样。正如所有其他营养物,糖有助于饮食的能量密度;然而,鉴于当代文化鼓励其过度消费,糖可能是总卡路里摄入显著增加的原因。当卡路里摄入的增加不被更大的能量消耗(energy expenditure)抵消时,引起超重、肥胖和相关疾病的情况出现。用纤维(2kcal)替代蔗糖(4kcal)是降低食品的卡路里密度并且鼓励营养物即纤维的消耗的一种方式,所述营养物以低于推荐量的量被消耗并且与与多种健康益处相关。
为了克服这些缺点,已知在一些食物产品中用多元醇替代蔗糖。所述多元醇可以是氢化单糖诸如山梨醇、甘露醇、木糖醇、赤藓糖醇,或者氢化二糖诸如麦芽糖醇、乳糖醇和氢化异麦芽酮糖(hydrogenated isomaltulose)。在它们的最纯的形式中,这些多元醇不具有还原能力,并且不被酸中的口腔菌群发酵。结果是,使用所述多元醇可以生产非致龋性食物产品,条件是制剂的其它成分不包含可发酵糖。此外,多元醇缓慢地代谢,并且不导致消耗后血糖水平的急剧增加。
然而,已知的是,多元醇的过度消耗或其在对多元醇的作用特别敏感的人中的消耗引起通便作用(laxative effect),包括肠胃气胀以及甚至腹泻。人的体重越小,摄取的每克多元醇的潜在通便作用越大,并且因此不推荐其在儿童中消耗。
因此,必需获得适合于由儿童消耗的并且不包含任何添加的糖、多元醇或强力甜味剂(intense sweetener)的食品,并且特别是甜饼干。
为了解决上述问题,本发明公开了一种用于装饰饼干(decorated biscuit)的组合物,该装饰饼干适合于由儿童消耗并且不包含任何添加的糖或多元醇,其中组合物的所述甜味剂组分已经被低聚果糖糖浆和菊糖的混合物替代。此外,用于装饰饼干的色素是天然的低卡路里色素,诸如花青素和红辣椒粉提取物或植物碳的混合物。
通常,根据本发明的饼干组合物包含粉(50-70wt.%)、水(5-15wt.%)、油(3-18wt.%)、低聚果糖(0-10wt.%)、菊糖(1-20wt.%)和纤维(0.1-5wt.%)。所述组合物还可以包含乳化剂(0-1wt.%)、食盐(0-1wt.%)、矿物盐(0-1wt.%)、维生素(0-1wt.%)、调味剂(0-3wt.%)和膨松剂(raising agent)(0-2wt.%)。
粉可以是本领域技术人员已知的用于制作饼干的任何谷物和/或豆科粉(legumeflour)。优选地,所述粉是小麦粉、米粉(rice flour)、玉米粉、燕麦、黑麦和/或其任何混合物。
类似地,所用的油是本领域技术人员已知的任何种子油或植物油。优选地,用于本发明的油是棕榈油、葵花油、大豆油、菜籽油、橄榄油和/或其任何混合物。
根据本发明的低聚果糖是呈糖浆的形式,主要包含由菊糖的部分酶促水解产生的果寡糖。果寡糖由通过β(2-1)键键合在一起的果糖的单元组成。果糖单元的总数(聚合度或DP)在2和8之间变化。对于其部分而言,菊糖是来源于菊苣根(chicory root)的粉末状食物成分,并且被略微酶促地水解以便改善其溶解性。菊糖被认为是可溶性的、益生质的(prebiotic)和可发酵的纤维,并且由低聚糖和多糖组成,低聚糖和多糖包括通过β(2-1)键键合在一起的果糖的单元。
优选地,根据本发明的饼干组合物中的纤维是阿拉伯胶纤维。阿拉伯胶纤维是粉末状的并且来自金合欢树;它是高度支化的多糖并且被认为是可溶性纤维的来源。
矿物盐是用于食物强化(food fortification)的目的的盐的混合物。优选地,所述矿物盐是碳酸钙和硫酸铁以及其它。对于其部分而言,维生素复合物是用于食物强化的目的的维生素的非排他性混合物。
在根据本发明的饼干组合物中,术语“膨松剂”是指用于给予饼干其纹理的成分的混合物。优选地,所述膨松剂是碳酸氢钠、碳酸氢钾、焦亚硫酸钠、碳酸氢铵或其混合物。对于其部分而言,术语“调味品”是指天然调味品或人工调味品的混合物,或者两者的混合物,调味品通常用于食物工业中并且还包括甜味调节调味品。
根据本发明的饼干可以使用在0-2%之间的浓度的色素进行装饰。
根据本发明的饼干组合物的色素可以是:(1)红辣椒粉提取物和花青素的混合物;以及(2)植物碳。所述色素可以在丙二醇和/或植物油中稀释。红辣椒粉提取物是深红色的、可溶于水的并且通过提取红辣椒果实(Capsicum annuum L.)的颜料产生的液体天然色素。所述提取物被乳化和稳定化。红辣椒粉提取物中的主要着色剂是辣椒红(capsanthin)和辣椒红素(capsorubin)(例如,色素E-160c)。花青素是通过黑胡萝卜的提取和随后的巴氏杀菌产生的深红色的液体天然色素(例如,色素E-163)。最后,植物碳是呈黑色细粉的形式的天然色素,该色素不溶于水和脂肪中并且通过分散起作用(例如,E-153)。
根据本发明的包含组合物的饼干可以借助于现有技术中已知的任何方法来制备,例如层压、切割、压花和线切割(wire-cutting)以及其它。优选地,根据本发明的饼干借助于包括以下步骤的方法来制备:
a)称重和混合;
b)层压和切割;
c)烘焙;
d)喷涂;以及
e)冷却和包装。
在将成分称重之后,使用所有液体和粉末状少数产品(除了膨松剂)连同油和水一起,在混合之前进行预混合。预混合在混合器中以低速度进行持续1-5分钟之间。接下来,连同产气剂和膨松剂一起,添加粉和菊糖。以低速度进行混合持续30分钟和50分钟之间。
随后,在层压和切割工艺中,将步骤a)中获得的团状物(dough)倾倒到切割器上,切割器切割团状物,使得之后借助于传送机将所述团状物传送到层压料斗。团状物经过层压辊,形成均匀的片材,该片材随后被切割以形成饼干。可选择地,层压和切割工艺可以被以下这样的工艺替代,在该工艺中,饼干通过将团状物引入到旋转模具中来形成。
任选地,根据本发明的方法包括打印步骤。
在打印步骤中,饼干被装饰。片材在离开模具后经过打印机。打印机可以包括3个辊。色素落到托盘上,在托盘处,第一辊被润湿,所述第一辊借助于与第二辊接触来浸渍第二辊,并且所述第二辊浸渍打印辊,打印辊是最终给饼干涂料的辊。
在烘焙步骤中,产品借助于传送带进入烘箱,并根据定义的烹饪图表进行烘焙,直到其达到小于6%的水分含量,正常值低于2%。烘焙工艺可以在常规的连续烘箱或间歇烘箱中进行。
烘焙的饼干可以经过可以包含调味品的油的喷雾器。所述调味品的计量自动地或手动地完成。如果手动地完成,则调味品根据指定的量和频率添加在集油池(oil-collecting basin)中。随后,在离开烘箱后,产品通过暴露于环境温度被冷却,直到产品达到小于70℃、优选地在30℃和65℃之间的温度。在冷却之后,产品被包装。
最后,本发明涉及包括(1)红辣椒粉提取物和花青素的混合物或者(2)植物碳的色素用于装饰食物产品的用途,优选地用于由儿童消耗的具有低卡路里含量的饼干的用途。
本发明基于非限制性实施例在下文被描述。
实施例
实施例1.根据本发明的用于由儿童消耗的装饰饼干的制备
将以下成分称重:
所有成分在混合器中以低速度预混合(除碳酸氢铵、碳酸氢钠和碳酸钙之外)持续2分钟。接下来,剩余的成分被添加并混合持续40分钟。接下来,将获得的团状物倾倒到切割器上,切割器切割团状物,借助于传送机将所述团状物传送到层压料斗。团状物经过层压辊,形成均匀的片材,该片材随后被切割成饼干的形状。片材在离开模具后经过打印机,打印机包括用于将饼干涂料的3个辊。饼干被烘焙,直到其达到小于6%的水分含量。随后,将饼干用油自动地喷涂,并且冷却至60℃。
实施例2.根据本发明的用于由儿童消耗的装饰饼干的制备
将以下成分称重:
饼干使用与实施例1相同的方法来制备。
实施例3.根据本发明的饼干的营养价值的评估
Claims (14)
1.用于由儿童消耗的不添加糖的饼干,其特征在于,所述饼干包含粉(50-70wt.%)、水(5-15wt.%)、油(3-18wt.%)、低聚果糖(0.1-10wt.%)、菊糖(1-20wt.%)和纤维(0.1-5wt.%)。
2.根据权利要求1所述的用于由儿童消耗的不添加糖的饼干,其特征在于,所述饼干还包含乳化剂(0-1wt.%)、食盐(0-1wt.%)、矿物盐(0-1wt.%)、维生素(0-1wt.%)、调味品(0-3wt.%)、膨松剂(0-2wt.%)和色素(0-2wt.%)。
3.根据权利要求1或权利要求2所述的用于由儿童消耗的不添加糖的饼干,其特征在于,所述粉是小麦粉、米粉、玉米粉、燕麦、黑麦和/或其任何混合物。
4.根据前述权利要求中任一项所述的用于由儿童消耗的不添加糖的饼干,其特征在于,所述油是棕榈油、葵花油、大豆油、菜籽油、橄榄油和/或其任何混合物。
5.根据前述权利要求中任一项所述的用于由儿童消耗的不添加糖的饼干,其特征在于,所述低聚果糖的聚合度(DP)在2和8之间。
6.根据前述权利要求中任一项所述的用于由儿童消耗的不添加糖的饼干,其特征在于,所述膨松剂是碳酸氢钠、碳酸氢钾、焦亚硫酸钠、碳酸氢铵或其混合物。
7.根据前述权利要求中任一项所述的用于由儿童消耗的不添加糖的饼干,其特征在于,所述色素是(1)红辣椒粉提取物和花青素的混合物,或者(2)植物碳,所述饼干用所述色素装饰。
8.根据权利要求7所述的用于由儿童消耗的不添加糖的饼干,其特征在于,所述色素在丙二醇和/或植物油中稀释。
9.用于制备根据权利要求1至8所述的用于由儿童消耗的不添加糖的饼干的方法,其特征在于,所述方法包括以下步骤:
a)称重并以低速度混合持续30分钟和50分钟之间;
b)层压和切割;
c)烘焙,直到相对水分含量降至低于6%;
d)喷涂;和
e)冷却至小于70℃的温度并包装。
10.根据权利要求8所述的方法,其特征在于,所述方法任选地包括打印步骤。
11.根据权利要求10所述的方法,其特征在于,打印过程中使用的色素是(1)红辣椒粉提取物和花青素的混合物,或者(2)植物碳。
12.根据权利要求11所述的方法,其特征在于,所述色素在丙二醇和/或植物油中稀释。
13.包括(1)红辣椒粉提取物和花青素的混合物或者(2)植物碳的色素用于装饰食物产品的用途。
14.根据权利要求13所述的用途,其特征在于,所述食物产品是用于由儿童消耗的具有低卡路里含量的饼干。
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BR112019016454A2 (pt) | 2020-04-07 |
CL2019002148A1 (es) | 2019-11-08 |
CO2019007745A2 (es) | 2019-07-31 |
ES2683014A1 (es) | 2018-09-24 |
SA519410010B1 (ar) | 2022-11-17 |
MA47240A (fr) | 2019-11-13 |
US20190380353A1 (en) | 2019-12-19 |
MX2019009174A (es) | 2019-10-07 |
WO2018172573A1 (es) | 2018-09-27 |
EP3566583A1 (en) | 2019-11-13 |
CA3051167C (en) | 2022-05-31 |
CA3051167A1 (en) | 2018-09-27 |
ES2683014B1 (es) | 2019-01-16 |
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