CN113545410A - 由干果制备的甜味食品 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及由具有与巧克力相同的物理化学性质的干果制成的甜味食品及其制备方法，该甜味食品包含：相对于所述食品的总重量，25％至45重量％的干果，该干果具有来自所述干果且占所述干果重量的至多25重量％的总脂肪贡献；25％至45重量％的蔗糖或其他无水甜味物质；20％至40重量％的可可脂或在环境温度下为固体并且用作可可脂的部分或完全替代品的任何其他植物脂肪；任选地，含量小于或等于1％的乳化剂；所述甜味食品具有小于或等于50μm的粒度。
Description
本申请是申请日为2014年11月24日，申请号为：201480064060.8，名称为“由干果制备的甜味食品”的发明专利申请的分案申请。
技术领域
本发明涉及食品工业领域且更特别地涉及甜味品工业。更具体地，其适用于具有特殊的感官和流变学性质的基于干果的新型食品。
本发明的目的是公开一种新型食品，其在技术上可充当巧克力的替代品并因此可用于制造一系列味道不同于巧克力的甜味品。申请人特别关注于基于干果的食品的开发，其具有巧克力的物理性质且特别是流变学性质。
发明背景
术语干果是指干燥的水果并且等同于种子且特别地包括在壳中的水果的干果。
有多种甜味食品，包括干果且特别地包括由可可粉(和/或可可豆)和榛子、吉安杜佳(gianduja)、糖和干果的混合物的果仁糖(具有至少50％的含量)或果仁糖馅(由上述定义的果仁糖和其他成分组成的产品)制成的果酱；然而，由于多种原因，这些产品并不能满足申请人的要求；它们的味道并不只是干果的味道，此外，它们的质地太软或太脆，并且不能用于申请人设想的应用。
在该情况下，所需要的质地是牛奶巧克力或黑巧克力的质地，换言之，其在环境温度下为固体和酥脆产品但在加热时变为流体并且此外可用于甜品的包衣、用于制备模制甜品或用于糖果类型的应用(奶油、奶油夹心、奶油慕斯等)。
申请人在开发该产品时遇到许多困难，因为只在使用添加剂(其使干果的味道改变)时才能获得所需要的质地。申请人通过控制所使用的干果中的脂肪含量，最终成功地研制出具有明显干果味道并且具有与巧克力质地相同的质地的产品。
发明内容
因此，本发明涉及基于干果的甜味食品，其包含：
-相对于所述食品的总重量，25％至45重量％的干果，该干果具有源自所述干果且占所述干果重量的不大于25重量％，优选20重量％且甚至更优选15重量％的总脂肪含量；优选地，相对于干果的总重量，所述干果具有小于或等于65重量％，优选40重量％，甚至更优选35重量％的脂肪含量；
-25％至45重量％的蔗糖或其他无水甜味物质，换言之，相对于所述蔗糖或所述甜味物质的总重量，包含不大于6重量％的水；例如，该其他甜味物质可为无水麦芽糖醇；
-20％至40重量％的可可脂或诸如雾冰草脂(illipe butter)或乳木果脂的在环境温度下(18℃至25℃)为固体并用作可可脂的部分或完全替代品的任何其他植物脂肪；
-任选地，含量小于或等于1重量％，优选0.5重量％的乳化剂；本领域技术人员能够针对所使用的原材料选择最适当的食品乳化剂；例如它可为卵磷脂、聚甘油蓖麻醇酯E476、脂肪酸E 471的单和/或双甘油酯等，优选地，所使用的乳化剂为卵磷脂；
所述甜味食品具有小于或等于50μm且优选15μm至25μm的粒度。
除非另外规定，上述含量以相对于基于干果的甜味食品的总重量的重量比来表达。
干果是指任何干燥的鲜果、种子或壳果，特别指单独或混合的杏仁、榛子、核桃、腰果、山核桃、松子、开心果、芝麻籽、南瓜籽、葵花籽、罂粟籽、巴西果、夏威夷坚果、澳洲坚果、Nangail nuts、栗子或花生等；优选地，它们为带壳的干果，特别是榛子或杏仁。本领域技术人员知道如何调整所考虑的干果中的脂肪物质的含量，以符合最终产品的具体特性。特别地，必要时，可使用本领域技术人员已知的常规技术将干果除油以将其脂肪含量降低至不大于干果总重量的65重量％，优选不大于40重量％且甚至更优选不大于35重量％。
当干果为鲜干果时，其可通过降低其含水量的任何方法获得并且其含有7重量％的最大含水量；优选地，该鲜干果得自杏、芒果、百香果、覆盆子、草莓、柠檬、橙子、椰子、菠萝、香蕉、猕猴桃、荔枝、桃子、苹果、梨等。
可使用在制备巧克力产品期间使用的常规技术来制备本发明的产品；因此，本领域技术人员能够根据其常识来制备本发明的产品。本发明的产品的显著优势在于，其能够使用巧克力生产线来进行工业制备。
例如，可使用包括下列步骤的制造方法来制备本发明的产品：
a)混合并揉捏成分(糖或其他甜味物质、干果、可可脂或可可脂替代品和乳化剂)；
b)研磨该成分的混合物；该步骤将实现最终产品所需要的粒度；
c)在高于或等于40℃的温度下混合至少两小时；
d)任选地，回火；当使用的脂肪物质大部分由可可脂组成时，推荐该步骤；在此步骤期间开始产品冷却，使得脂肪物质以稳定形式结晶。目的是获得具有最佳长期特性(稳定性)的最终产品。
可相继地进行研磨步骤b)和混合及加热步骤c)；在该情况下，研磨步骤b)优先于混合及加热步骤c)。然后，可将该步骤c)进行较短时间，例如5小时至10小时；或者，可根据所选择的工艺同时进行这两个步骤。
通常，在制备后将产品模制。
可使用全干果或前面研磨的干果来制备本发明的产品。
当按顺序进行研磨和混合及加热步骤c)时，建议使用具有细粒度的粉末形式的干果作为初始成分，以获得具有所需要的流变学性质的最终产品；换言之，在制备工艺开始时，具有小于315μm的粒度的粉末用作90％的质量。
在制备工艺期间使用的研磨步骤显著降低该粒度，使得最终产品的粒度小于或等于50μm，优选15μm至25μm。
如上所述，本发明的产品的物理性质与巧克力非常相似；这些性质的特征在于，脂肪物质的融化温度为20℃至40℃，并且其在40℃下完全融化；其流动性(粘度和倾倒极限(pour limit))与糖皮黑巧克力或牛奶巧克力非常相似，并且其在环境温度下(18-25℃)为固体。
这些性质使得产品为酥脆的并且在口中融化，其具有强烈的干果味道。
本发明的产品具有其可用于所有常规巧克力应用的优点；特别地，本发明的产品可用作糖果的包衣层或者其可通过模制成形。尽管它提供了对于巧克力使用的替代品，但其不需要对于特殊设备，特别是工业生产线的投资，因为用于巧克力的现有设备是合适的。
本发明的食品可用于巧克力、糖果、饼干或冰淇淋类型的应用；
巧克力应用包括：
-甜品和巧克力的包衣层；
-复活节的模制品(鸡肉、鸡蛋等)或任何其他类型的模制品(坚果形状、小字符等)的生产；
-诸如正方形包衣的奶油夹心巧克力的巧克力馅的生产；
-条形、正方形或任何其他可模制形状的模制。
糖果应用包括下列产品的制备：
-奶油；
-搅打的奶油夹心(whipped ganaches)；
-奶油慕斯；
-沙司；
-包衣；
-装饰品；
-糖果奶油夹心；
-饮料；
并且冰淇淋应用包括下列产品的制备：
-冰淇淋；
-果汁冰沙(sorbets)；
实施例
实施例1-本发明的食品的制备
该实施例描述了本发明的产品的制备。
使用的食谱是从下列三种成分创建的食谱：
-结晶白糖
-杏仁粉，其相对于杏仁的总重量含有不大于45重量％的脂肪物质
-除味的(deodorized)可可脂。
按下列比例添加下列各种成分：
| 成分 | 相对于总重量的重量％ |
| 杏仁粉 | 26％ |
| 白糖 | 40％ |
| 除味的可可脂 | 34％ |
在该实施例中，在揉捏/预研磨/研磨/混合类型的传统巧克力生产线上使用该产品。
下面描述该产品制备中的主要步骤：
| 原材料的混合/揉捏 |
| 预研磨/研磨 |
| 混合 |
| 回火 |
| 模制 |
| 包装 |
在下列温度下将回火应用于产品以便将其模制：
T°罐：50℃
T°低：26℃
T°出口：28℃
实施例2-本发明的食品的流变学特征
该第二实施例旨在描述用于表征使用本发明获得的产品的流变学方法，在该特殊情况下，该产品是基于全榛子，具有下列配方并且使用实施例1中描述的方法来制备的配方产品：
产品配方:
| 各个成分的％ | |
| 全榛子 | 27％ |
| 白糖 | 39％ |
| 除味的可可脂 | 34％ |
原理：
在所施加的速度下使用ROTOVISCO 1旋转流变仪来检测流变学行为。
设备：
来自Thermo Fischer的ROTOVISCO RV1测量仪；
40℃下的恒温器控制的浴；
REHOWIN应用和测量处理软件-CASSON型；
DIN Z 20(转子)同轴几何系统
结果：
流量极限：12Pa+/-1
粘度：2Pa.s+/-0.2
这些值相应于包衣巧克力的流变学性质；因此，实施例2中的结果显示本发明的产品具有与巧克力完全相同的物理流动性质。
实施例3-本发明的食品的制备
该实施例旨在描述本发明的产品的制备。
使用的食谱是从下列三种成分(按以下比例)配制的食谱：
-红糖；
-脱水苹果块，其包含相对于苹果块的总重量不大于5重量％的水，以及
-除味的可可脂；
在该实施例中，在通用类型的巧克力生产线上使用该产品。
在下列温度下将回火应用于产品以便能将其模制：
T°罐：50℃
T°低：26℃
T°出口：28℃
Claims (9)
1.基于干果的甜味食品，其包含：
-相对于所述食品的总重量，25重量％至45重量％的干果，所述干果具有源自所述干果且占所述干果重量的不大于25重量％的总脂肪含量；
-25重量％至45重量％的蔗糖或其他无水甜味物质；
-20重量％至40重量％的可可脂或在环境温度下为固体并用作可可脂的部分或完全替代品的任何其他植物脂肪；
-任选的含量为小于或等于1％的乳化剂，所述甜味食品具有小于或等于50μm的粒度。
2.根据权利要求1所述的食品，特征在于所述干果选自干鲜果、种子或壳果。
3.根据权利要求2所述的食品，特征在于所述干果选自单独或混合的杏仁、榛子、核桃、腰果、山核桃、松子、开心果、芝麻籽、南瓜籽、葵花籽、罂粟籽、巴西果、夏威夷坚果、澳洲坚果、Nangail nuts、栗子或花生。
4.根据权利要求2所述的食品，特征在于所述干果为7重量％的最大含水量的干鲜果并且选自杏、芒果、百香果、覆盆子、草莓、柠檬、橙子、椰子、菠萝、香蕉、猕猴桃、荔枝、桃子、苹果、梨。
5.根据前述权利要求中任一项所述的食品，特征在于粒度为15μm至25μm。
6.根据前述权利要求中任一项所述的食品，特征在于所述干果具有小于或等于65％的脂肪含量。
7.根据前述权利要求中任一项所述的食品，特征在于所述乳化剂为卵磷脂。
8.权利要求1至5中任一项所述的食品的制备方法，其包括下列步骤：
a)混合并揉捏所述糖或其他甜味物质、所述干果、所述可可脂或可可脂替代品和所述乳化剂；
b)研磨在步骤a)中获得的所述混合物；
c)在高于或等于40℃的温度下混合至少两小时；
d)任选地，回火。
9.根据权利要求8所述的方法，特征在于同时进行研磨步骤b)和混合并加热的步骤c)。
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|---|---|---|---|
| EP13306606.8A EP2875733A1 (fr) | 2013-11-25 | 2013-11-25 | Produit alimentaire sucré à base de fruit sec |
| EP13306606.8 | 2013-11-25 | ||
| CN201480064060.8A CN105916382A (zh) | 2013-11-25 | 2014-11-24 | 由干果制备的甜味食品 |
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| CN201480064060.8A Division CN105916382A (zh) | 2013-11-25 | 2014-11-24 | 由干果制备的甜味食品 |
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| CN202110814215.7A Pending CN113545410A (zh) | 2013-11-25 | 2014-11-24 | 由干果制备的甜味食品 |
| CN201480064060.8A Pending CN105916382A (zh) | 2013-11-25 | 2014-11-24 | 由干果制备的甜味食品 |
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| CN201480064060.8A Pending CN105916382A (zh) | 2013-11-25 | 2014-11-24 | 由干果制备的甜味食品 |
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| US (1) | US10834938B2 (zh) |
| EP (2) | EP2875733A1 (zh) |
| JP (1) | JP6514698B2 (zh) |
| KR (1) | KR102339379B1 (zh) |
| CN (2) | CN113545410A (zh) |
| DK (1) | DK3073834T3 (zh) |
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| CN106359803A (zh) * | 2016-08-26 | 2017-02-01 | 柳州市博隆食品有限公司 | 一种百香果果脯的制作方法 |
| CN108813061A (zh) * | 2018-05-17 | 2018-11-16 | 焦作荣利达食品有限公司 | 一种纯脂花香巧克力屑及其制作方法 |
| CN109258887A (zh) * | 2018-08-27 | 2019-01-25 | 广西南亚热带农业科学研究所 | 一种耐温澳洲坚果巧克力及其制备方法 |
| CN112544759A (zh) * | 2019-09-25 | 2021-03-26 | 嘉吉公司 | 具有持久流动性的烘焙用巧克力组合物及其应用 |
| RU2769729C1 (ru) * | 2021-02-11 | 2022-04-05 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Московский Государственный Университет Технологий И Управления Имени К.Г. Разумовского (Первый Казачий Университет)" | Способ производства конфет из сухофруктов |
| RU2768049C1 (ru) * | 2021-04-19 | 2022-03-23 | Елена Эдуардовна Спиридонова | Способ изготовления кондитерского изделия из сухофруктов и орехов |
| EP4226774A1 (en) * | 2022-02-11 | 2023-08-16 | Unico-first AG | Methods of preparation of culinary nut paste using nut shell material and related products |
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Also Published As
| Publication number | Publication date |
|---|---|
| EP2875733A1 (fr) | 2015-05-27 |
| WO2015075697A1 (fr) | 2015-05-28 |
| US10834938B2 (en) | 2020-11-17 |
| CN105916382A (zh) | 2016-08-31 |
| EP3073834A1 (fr) | 2016-10-05 |
| EP3073834B1 (fr) | 2020-01-15 |
| ES2782354T3 (es) | 2020-09-14 |
| KR20160108312A (ko) | 2016-09-19 |
| US20160295879A1 (en) | 2016-10-13 |
| JP6514698B2 (ja) | 2019-05-15 |
| JP2016537007A (ja) | 2016-12-01 |
| KR102339379B1 (ko) | 2021-12-14 |
| DK3073834T3 (da) | 2020-03-30 |
| PT3073834T (pt) | 2020-04-08 |
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