CN114173570A - 糖食片产品及其制备方法 - Google Patents
糖食片产品及其制备方法 Download PDFInfo
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- CN114173570A CN114173570A CN202080051992.4A CN202080051992A CN114173570A CN 114173570 A CN114173570 A CN 114173570A CN 202080051992 A CN202080051992 A CN 202080051992A CN 114173570 A CN114173570 A CN 114173570A
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- confectionery
- confectionery sheet
- sheet product
- starch
- minutes
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Abstract
本发明公开了具有炸薯片或零食片的质构和其他属性的糖食产品,但所述糖食产品由糖果成分制成。
Description
相关申请的交叉引用
本申请要求2019年8月14日提交的美国临时专利申请62/886,619的优先权权益,该临时专利申请的内容全文以引用方式并入本文以用于所有目的。
背景技术
包括炸薯片、玉米片、爆米花和糖果在内的零食食品以通常小于常规膳食的份量大小在常规膳食(早餐、午餐、晚餐)之间享用。炸薯片、玉米片和类似的咸味零食片为消费者提供了在咀嚼时具有酥脆的口感和松脆的声音的期望质构属性。举例来说,糖果包括巧克力、焦糖、硬熬煮糖、牛轧糖和橡皮软糖。许多明胶或淀粉基糖果在质构上是耐嚼的,并且具有高含水量(例如,8重量%-15重量%)。其他明胶或淀粉基糖果是充气的或发泡的,诸如棉花糖。这些糖食不提供与炸薯片或零食片相同的质构或嚼脆感。然而,炸薯片和零食片具有高脂肪和高热量,并且通常具有高盐含量。
本领域仍然需要具有独特感官特性的新糖食产品,以便为消费者提供增强的食用体验,同时限制所食用的脂肪和盐的量。
发明内容
在一个实施方案中,一种糖食片产品包括增量甜味料和糊化淀粉。该糖食片产品具有以下属性中的一种或更多种:基于糖食片产品的总重量计约0重量%至小于6重量%、约0.25重量%至约5重量%、约0.5重量%至约4重量%、约0.75重量%至约3重量%、或约1重量%至约2重量%的含水量;小于4mm的厚度;不均匀的泡孔结构;以及小于2000g、约150g至约1500g、约200g至约1000g、300g至约800g、或约400g至约600g的断裂力,如通过具有球形探头(TA-8,1/4”(6.35mm)直径球)的质构分析仪并且利用50kg负荷传感器所测量的。
在另一个实施方案中,一种制备糖食片产品的方法包括制备能够被成形为片材的糖食片面团组合物,该糖食片面团组合物包括增量甜味料、糊化淀粉和水分;由片材形成块;并且从块中去除水分以形成糖食片产品,例如对块进行烘焙、微波加热、真空干燥等以形成糖食片产品。
一种包含糖食片产品的包装。
以下“具体实施方式”对以上所描述的特征和其他特征进行示例性说明。
附图说明
图1为得自Stable Micro Systems的质构分析仪装置的示意图,该质构分析仪装置具有脆性断裂支撑脊和对应的平台。
图2为如在质构分析仪测试中所测量的糖食片厚度对最大力的影响的曲线图。
图3为糖食片产品的横截面的扫描电镜图像。
图4为不含淀粉成分的比较糖食产品的横截面的扫描电镜图像。
具体实施方式
本文公开了由增量甜味料和“松脆剂”(例如,糊化淀粉)制备的薄脆或松脆糖果片状消费品形式的新型糖食产品。又薄又脆又轻的糖果吃起来像快餐式和零食式甜食。如本文所用,术语“糖食片”和“糖果片”可互换使用。
糖食片在质构属性上使人联想到炸薯片、玉米片或其他零食片,并且在总体形状、厚度、尺寸、表面积、重量等方面可为类似的。共有的质构属性包括咀嚼时发出的咔次声或嘎吱声及感觉。糖食片产品的另一个优点是令人惊讶地发现,即使与常规硬糖产品相比具有高表面积,糖食片产品也会在水中缓慢溶解并且溶解度低。与常规硬糖相比,糖食片产品的缓慢溶解为消费者提供了更持久的味道体验,因为它将在口中保留的时间更长。在一个实施方案中,糖食片产品在水中的溶解慢于硬熬煮糖果产品。
糖食片产品包括增量甜味料、糊化淀粉,并且具有低含水量。糖食片产品还可任选地包括任何合适量的任意种附加成分,只要炸薯片状质构和嚼脆感基本上不减弱即可。示例性附加糖食片成分包括非淀粉水性胶体、着色料、果干或蔬菜干、脂肪或油、风味料、风味调节剂或增强剂、食品酸度剂或该食品酸度剂的盐、功能性成分、高强度甜味料、甘油、丙二醇、结晶抑制剂、坚果或坚果块、盐、可感觉物质或它们的组合。糖食片产品还可任选地包括如本文所述的包衣成分。
糖食片产品可由糖食片面团组合物制备,该糖食片面团组合物暴露于足以降低糖食片面团组合物的水/水分含量以实现糖食片产品的条件。示例性条件包括干燥(任选地在真空下)、烘焙、微波加热等或它们的组合。糖食片面团组合物包括增量甜味料;糊化淀粉;以及水。水可以果汁的形式提供。糖食片面团组合物还可任选地包括如存在于糖食片产品中的任意种附加成分。示例性附加糖食片面团组合物成分包括非淀粉水性胶体、着色料、果干或蔬菜干、脂肪或油、风味料、风味调节剂或增强剂、食品酸度剂或该食品酸度剂的盐、功能性成分、高强度甜味料、面团调理剂、结晶抑制剂、坚果或坚果块、盐、可感觉物质或它们的组合。
用于糖食片中的糊化淀粉可源自天然淀粉、预糊化淀粉、部分预糊化淀粉或它们的组合,具体地预糊化淀粉。示例性淀粉包括植物根部淀粉,例如马铃薯、木薯、竹芋等或它们的组合;植物谷粒淀粉,例如玉米、小麦、燕麦、大麦、碾碎的干小麦、粟米、稻米等或它们的组合等,它们中的每一种可为预糊化的。可使用任何单一植物根部淀粉和植物谷粒淀粉,并且可使用植物根部淀粉或植物谷粒淀粉的任何组合。在一个实施方案中,淀粉为玉米淀粉。在另一个实施方案中,淀粉为预糊化淀粉。预糊化淀粉是在水中预先熬煮然后干燥的淀粉。当使用天然淀粉制备糖食片面团组合物时,天然淀粉在使用之前被水合。
当用于制备糖食片面团组合物时,淀粉在水中糊化或换句话讲在与其他面团成分混合之前水合。
淀粉可以基于糖食片面团组合物的总重量计约5重量百分比(重量%)至约50重量%、具体地约10重量%至约45重量%、更具体地约15重量%至约40重量%、还更具体地约20重量%至约35重量%、再更具体地约25重量%至约30重量%的量使用。
可用于制备糖食片面团组合物并因此制备糖食片产品的增量甜味料可包括糖化物,诸如单糖、二糖和多糖,例如蔗糖(糖)、右旋糖/葡萄糖、麦芽糖、糊精、木糖、核糖、甘露糖、半乳糖、果糖(左旋糖)、乳糖、转化糖、果寡糖糖浆、部分水解的淀粉、诸如高果糖玉米糖浆的玉米糖浆固体、葡萄糖糖浆或它们的组合。另外的示例性无糖增量甜味料可为糖醇或糖醇糖浆,诸如赤藓糖醇、半乳糖醇、异麦芽酮糖醇(氢化异麦芽酮糖)、氢化淀粉水解物、乳糖醇、麦芽糖醇、麦芽糖醇糖浆、甘露糖醇、聚葡萄糖醇、山梨糖醇、山梨糖醇糖浆、木糖醇或它们的组合。如本文所用,术语“糖醇”可与“糖多元醇”互换。
在一个实施方案中,增量甜味料为蔗糖(糖)或蔗糖和葡萄糖糖浆。
增量甜味料可以基于糖食片面团组合物的总重量计约10重量%至约65重量%、具体地约20重量%至约55重量%、更具体地约30重量%至约45重量%、还更具体地约35重量%至约40重量%的量使用。
糖食片产品或糖食片面团组合物中的增量甜味料与淀粉的重量比可为约8:1、约6:1、约5:1、约4:1、约3:1、约2:1、约1:1和约0.5:1。
在糖食片面团组合物的制备中使用水或水源诸如果汁。果汁可源自水果或蔬菜源。合适的果汁包括水果汁、蔬菜汁、水果汁浓缩物、蔬菜汁浓缩物、澄清水果汁、澄清蔬菜汁或它们的组合。
糖食片面团组合物可具有基于糖食片面团组合物的总重量计约10重量%至约75重量%、具体地约15重量%至约60重量%、更具体地约20重量%至约45重量%、还更具体地约25重量%至约30重量%的含水量。
糖食片成品可具有基于糖食片成品的总重量计约0重量%至小于6重量%、具体地约0.25重量%至约5重量%、更具体地约0.5重量%至约4重量%、还更具体地约0.75重量%至约3重量%、再更具体地约1重量%至约2重量%的含水量。
糖食片面团组合物和糖食片产品还可任选地包括风味料(在本文中也称为风味物或调味剂)。糖食片产品的整体风味属性可以是甜味风味、水果风味、咸味风味、巧克力或可可风味、乳制品风味(牛奶、黄油、奶酪、奶油、酸奶)、香草风味、茶或咖啡风味(绿茶、乌龙茶)、薄荷风味(椒样薄荷、留兰香)、香料风味(茴芹、当归、茴香、多香果、肉桂、春黄菊、芥菜、小豆蔻、香菜、小茴香、丁香、胡椒、芫荽、黄樟、杜松子、姜、八角茴芹、辣根、辣椒、肉豆蔻、芥末)、香草风味(百里香、龙嵩叶、莳萝、肉豆蔻、罗勒、马郁兰、迷迭香、月桂叶)、花或蔬菜风味(洋葱、大蒜、卷心菜、胡萝卜、芹菜、蘑菇、番茄)或它们的组合。
可使用的风味料包括本领域已知的那些人工或天然风味物,例如合成的风味油、天然风味芳香物和/或油、油树脂、源自植株、叶子、花朵、水果等的提取物、或它们的组合。非限制性的代表性风味物包括油类如留兰香油、肉桂油、冬青的油(水杨酸甲酯)、胡椒薄荷油、丁香油、月桂油、茴香油、桉树油、百里香油、雪松叶油、肉豆蔻的油、多香果、鼠尾草的油、肉豆蔻衣、苦杏仁的油、桂皮油、以及柑橘类植物的油——包括柠檬、橙、莱母酸橙、葡萄柚、香草、水果香精——包括苹果、梨、桃、葡萄、草莓、树莓、黑莓、樱桃、李子、菠萝、杏、香蕉、甜瓜、热带水果、芒果、山竹果、石榴、番木瓜果、蜂蜜柠檬等等,或它们的组合。具体的风味料为薄荷类,诸如胡椒薄荷、留兰香、人工合成香草、肉桂衍生物、以及各种水果风味物。
其他类型的风味料包括各种醛类和酯类,诸如乙酸肉桂酯、肉桂醛、柠檬醛二乙缩醛、乙酸二氢葛缕酯、甲酸丁香酯、对甲基茴香醚、乙醛(苹果)、苯甲醛(樱桃、杏)、大茴香醛(甘草、大茴香)、肉桂醛(肉桂)、柠檬醛,即α-柠檬醛(柠檬、莱母酸橙)、橙花醛,即β-柠檬醛(柠檬、莱母酸橙)、癸醛(橙、柠檬)、乙基香草醛(香草、奶油)、天芥菜精,即胡椒醛(香草、奶油)、香草醛(香草、奶油)、α-戊基肉桂醛(辛辣水果风味)、丁醛(黄油、干酪)、戊醛(黄油、干酪)、香茅醛(改性的,许多类型)、癸醛(柑橘类水果)、醛C-8(柑橘类水果)、醛C-9(柑橘类水果)、醛C-12(柑橘类水果)、2-乙基丁醛(浆果)、己烯醛,即反式-2(浆果)、甲苯醛(樱桃、杏)、藜芦醛(香草)、2,6-二甲基-5-庚烯醛,即甜瓜醛(甜瓜)、2,6-二甲基辛醛(未成熟水果)以及2-十二烯醛(柑橘类,中国柑桔)。
可以使用液体或固体形式的风味料。当以固体(干燥)形式使用时,可使用合适的干燥手段,诸如对油进行喷雾干燥。或者,可对风味料进行包封,经由本领域已知的手段吸收到水溶性物质上,例如吸收到纤维素、淀粉、糖、麦芽糊精、阿拉伯树胶等上。在一些实施方案中,风味料的每个个体或组合是被包封的或未被包封的(或“游离的”)。
风味料可以足以为糖食片产品提供期望的风味属性的量使用。可使用的风味料的示例性量包括基于糖食片面团组合物的总重量计约0.1重量%至约5.0重量%、具体地约0.5重量%至约4.0重量%、更具体地约1.0重量%至约3.0重量%、还更具体地约1.5重量%至约2.0重量%。
糖食片面团组合物和糖食片产品还可任选地包括非淀粉水性胶体,该非淀粉水性胶体可以是天然存在的材料,诸如植物渗出物、种子胶和海藻提取物,或者它们可以是化学改性的材料,诸如改性的纤维素或天然树胶衍生物。合适的非淀粉水性胶体包括金合欢树胶/阿拉伯树胶、琼脂、藻酸盐、细菌树胶(例如,结冷胶)、β葡聚糖、角叉菜胶、脱乙酰壳多糖、凝胶多糖、红藻胶、半乳甘露聚糖(例如,瓜尔胶、刺槐豆胶、塔拉胶)、明胶、结冷胶、葡甘露聚糖(例如,魔芋)、茄替胶、刺梧桐树胶、魔芋木葡聚糖、刺槐豆胶、改性纤维素(例如,羧甲基纤维素(CMC)、乙基纤维素(MC)、羟丙基纤维素(HPC)、羟丙基甲基纤维素(HPMC)、微晶纤维素、甲基纤维素)、改性天然树胶(例如,藻酸丙二醇酯、羧甲基刺槐豆胶、低甲氧基果胶)、果胶、罗望子胶、黄蓍胶、黄原胶或它们的组合。
水性胶体可以基于糖食片面团组合物的总重量计约0.01重量%至约5重量%、具体地约0.05重量%至约4重量%、更具体地约0.1重量%至约3重量%、还更具体地约0.5重量%至约2重量%、再更具体地约0.75重量%至约1重量%的量使用。
糖食片面团组合物和糖食片产品还可任选地包括着色料。着色剂(色料、着色料、着色物)可以能有效地为糖食片产品产生期望的颜色的量使用。合适的着色剂包括颜料,该颜料可以基于面团组合物的总重量计至多约6重量%的量掺入。例如,二氧化钛可以最多约2重量%、并且具体地小于约1重量%的量掺入。合适的着色剂还包括适合于食品、药品和化妆品应用的天然食物色料和染料。合适的色料包括胭脂树提取物(E160b)、胭脂树橙、降胭脂树橙、虾青素、脱水甜菜(甜菜粉)、甜菜根红/甜菜苷(E162)、群青蓝、角黄素(E161g)、隐黄质(E161c)、玉红黄质(E161d)、紫黄质(E161e)、玫红黄质(E161f)、卡拉梅尔糖(E150(a-d))、β-阿朴-8′-胡萝卜醛(E160e)、β-胡萝卜素(E160a)、α-胡萝卜素、γ-胡萝卜素、β-阿朴-8-胡萝卜醛的乙酯(E160f)、叶黄呋喃素(E161a)、叶黄素(E161b)、胭脂虫提取物(E120);胭脂红(E132)、酸性红/偶氮玉红(E122)、叶绿素铜钠(E141)、叶绿素(E140)、烤制的部分脱脂的熟棉籽粉、葡萄糖酸亚铁、乳酸亚铁、葡萄色料提取物、葡萄果皮提取物(葡萄花青素)、花青素(E163)、红球藻粉、合成铁氧化物、铁氧化物和氢氧化物(E172)、果汁、蔬菜汁、干藻粉、万寿菊(阿兹特克(Aztec)万寿菊)粉和提取物、胡萝卜油、玉米胚乳油、红辣椒、红辣椒油树脂、法夫红酵母、核黄素(E101)、藏红花素、二氧化钛、姜黄(E100)、姜黄油树脂、苋菜红(E123)、辣椒红色料/辣椒玉红素(E160c)、番茄红素(E160d)、FD&C蓝1号、FD&C蓝2号、FD&C绿3号、FD&C红3号、FD&C红40号、FD&C黄5号和FD&C黄6号、酒石黄(E102)、喹啉黄(E104)、日落黄(E110)、胭脂红(E124)、食用樱桃红(E127)、专利蓝V(E131)、二氧化钛(E171)、铝(E173)、银(E174)、金(E175)、颜料宝石红/利索尔宝石红BK(E180)、碳酸钙(E170)、炭黑(E153)、黑PN/亮黑BN(E151)、绿S/酸性亮绿BS(E142)、FD&C铝色淀,或它们的组合。在一些实施方案中,经认证的色料可包括FD&C铝色淀类或其组合。所有的FD&C着色料及它们相应化学结构的完整叙述可以在Kirk-Othmer Encyclopedia of ChemicalTechnology(《Kirk-Othmer化学技术百科全书》)第四版第1卷第492-494页中找到,该文献以引用方式并入本文。
着色料可任选地为颗粒或薄片诸如可食用闪光剂的形式。
面团调理剂可用于糖食片面团组合物和糖食片产品中以有助于加工。示例性面团调理剂包括甘油、丙二醇或它们的组合。也可添加甘油以增强风味。
当使用时,甘油可以基于糖食片面团组合物的总重量计约0.01重量%至约2重量%、具体地约0.05重量%至约1.5重量%、更具体地约0.1重量%至约1.0重量%、还更具体地约0.3重量%至约0.7重量%的量使用。
可用于糖食片产品和面团组合物中的食品酸度剂或该食品酸度剂的盐包括乙酸、己二酸、抗坏血酸、丁酸、柠檬酸、甲酸、富马酸、葡糖酸、乳酸、磷酸、苹果酸、草酸、琥珀酸、酒石酸或它们的组合,以及它们的碱金属盐(例如,柠檬酸钠)。食品酸度剂或该食品酸度剂的盐可以是被包封的或未被包封的(或“游离的”)。如果使用多于一种食品酸度剂或食品酸度剂的盐,则可使用包封成分或未包封成分的任何组合。
食品酸度剂或该食品酸度剂的盐可以基于糖食片面团组合物的总重量计约0.01重量%至约2.0重量%、具体地约0.1重量%至约1.5重量%、更具体地约0.3重量%至约1.0重量%的量存在于糖食片产品和面团组合物中。
在一个实施方案中,食品酸度剂或该食品酸度剂的盐用作包衣成分。在另一个实施方案中,使用包括两种或更多种酸的酸共混物,诸如柠檬酸、乳酸、酒石酸或富马酸的酸共混物。在一个实施方案中,用作包衣成分的食品酸度剂或该食品酸度剂的盐为颗粒形式。
糖食片面团组合物和糖食片产品还可任选地包括高强度甜味料。如本文所用的“高强度甜味料”意指其甜度高于蔗糖甜度的甜味料。在一些实施方案中,高强度甜味料的甜度基于单位重量为糖(蔗糖)的至少100倍,具体地讲,基于单位重量为糖的至少500倍。在一个实施方案中,高强度甜味料基于单位重量为糖的至少1000倍,更具体地讲,基于单位重量为糖的至少5000倍。高强度甜味料可选自广泛范围的物质,包括水溶性甜味料、水溶性人工甜味料、源自天然存在的水溶性甜味料的水溶性甜味料、基于二肽的甜味料、基于蛋白质的甜味料、或其组合。不局限于特定的甜味料,代表性的类别和示例包括:
水溶性甜味料,诸如二氢查尔酮、应乐果甜蛋白、甜菊苷类、莱鲍迪苷类、甘草甜素、二氢核黄素、莫那甜以及L-氨基二羧酸氨基链烯酸酯酰胺类,诸如在美国专利4,619,834中公开的那些甜味料,或它们的组合;
水溶性人工甜味料,诸如可溶性糖精盐即糖精钠盐或糖精钙盐、环磺酸盐、乙酰磺胺酸盐,诸如3,4-二氢-6-甲基-1,2,3-噁噻嗪-4-酮-2,2-二氧化物的钠盐、铵盐或钙盐、3,4-二氢-6-甲基-1,2,3-噁噻嗪-4-酮-2,2-二氧化物的钾盐(乙酰磺胺酸-K)、糖精的游离酸形式、或它们的组合;基于二肽的甜味料,例如源自L-天冬氨酸的甜味料,诸如L-天冬氨酰-L-苯丙氨酸甲酯(阿斯巴甜(Aspartame))和美国专利3,492,131中描述的物质,L-α-天冬氨酰-N-(2,2,4,4-四甲基-3-硫化三亚甲基)-D-丙氨酸酰胺水合物(阿力甜(Alitame))、L-天冬氨酰-L-苯基甘油和L-天冬氨酰-L-2,5-二氢苯基-甘氨酸的甲酯、L-天冬氨酰-2,5-二氢-L-苯丙氨酸;L-天冬氨酰-L-(1-环己烯)-丙氨酸、纽甜、或它们的组合;
源自天然存在的水溶性甜味料的水溶性甜味料,诸如甜菊苷和源自甜菊的化合物(诸如但不限于甜菊糖苷,诸如莱鲍迪苷,包括莱鲍迪苷A,等等)、罗汉果和源自罗汉果的化合物(诸如异罗汉果甜苷V等等)、普通糖(蔗糖)的氯化衍生物例如氯化脱氧糖衍生物(诸如氯化脱氧蔗糖或氯化脱氧半乳蔗糖的衍生物,例如以三氯蔗糖(Sucralose)的产品名称为人所知);氯化脱氧蔗糖和氯化脱氧半乳蔗糖衍生物的示例包括但不限于:1-氯-1'-脱氧蔗糖;4-氯-4-脱氧-α-D-半乳吡喃糖基-α-D-呋喃果糖苷,或4-氯-4-脱氧半乳蔗糖;4-氯-4-脱氧-α-D-半乳吡喃糖基-1-氯-1-脱氧-β-D-果糖-呋喃糖苷,或4,1'-二氯-4,1'-二脱氧半乳蔗糖;1',6'-二氯1',6'-二脱氧蔗糖;4-氯-4-脱氧-α-D-半乳吡喃糖基-1,6-二氯-1,6-二脱氧-β-D-呋喃果糖苷,或4,1',6'-三氯-4,1',6'-三脱氧半乳蔗糖;4,6-二氯-4,6-二脱氧-α-D-半乳吡喃糖基-6-氯-6-脱氧-β-D-呋喃果糖苷,或4,6,6'-三氯-4,6,6'-三脱氧半乳蔗糖;6,1',6'-三氯-6,1',6'-三脱氧蔗糖;4,6-二氯-4,6-二脱氧-α-D-半乳-吡喃糖基-1,6-二氯-1,6-二脱氧-β-D-呋喃果糖苷,或4,6,1',6'-四氯-4,6,1',6'-四脱氧半乳蔗糖;4,6,1',6'-四脱氧蔗糖,或它们的组合;
基于蛋白质的甜味料诸如非洲竹芋甜素(thaumaoccous danielli)、塔林(talin)或其组合;以及
基于氨基酸的甜味料。
高强度甜味料可以多种不同的物理形式使用,例如那些本领域已知用来提供甜味的初始突释和/或甜味的延长感觉的形式。这些物理形式包括游离形式(例如喷雾干燥形式或粉末化形式)、珠状形式、包封形式、或它们的组合,但不限于这些形式。
用于糖食片产品和面团组合物中的具体高强度甜味料包括阿斯巴甜、纽甜、三氯蔗糖、莫那甜、乙酰磺胺酸钾、前述高强度甜味料的包封形式或它们的组合。
所用的高强度甜味料的量可为基于糖食片面团组合物的总重量计约0.01重量%至约6重量%,具体地约1重量%至约3重量%。
糖食片面团组合物和糖食片产品还可任选地包括可感觉物质。可感觉物质可包括清凉剂、温热剂、麻刺剂或它们的组合。
清凉剂是在口中、在鼻腔中或在皮肤上提供凉爽或清凉效果的添加剂。例如,可用的清凉剂包括薄荷烷、薄荷酮、缩酮类、薄荷酮缩酮类、薄荷酮甘油缩酮类、取代的对薄荷烷类、无环羧酰胺类、戊二酸单薄荷酯、取代的环己酰胺类、取代的环己烷甲酰胺类、取代的脲类和磺酰胺类、取代的薄荷醇类、对薄荷烷的羟甲基和羟甲基衍生物类、2-巯基-环癸酮、具有2-6个碳原子的羟基羧酸类、环己酰胺类、乙酸薄荷酯、水杨酸薄荷酯、N,2,3-三甲基-2-异丙基丁酰胺(WS-23)、N-乙基-2,2-二异丙基丁酰胺、N-乙基-对薄荷烷-3-甲酰胺(WS-3)、N-[[5-甲基-2-(1-甲基乙基)环己基]羰基]甘氨酸的乙酯(WS-5)、以及大体上纯的N-[[5-甲基-2-(1-甲基乙基)环己基]羰基]甘氨酸的乙酯(如Erman等人的美国专利7,189760中所公开,所述专利全文以引用方式并入本文)、异蒲勒醇、薄荷基氧基丙二醇、3-(1-薄荷氧基)丙-1,2-二醇、3-(1-薄荷氧基)-2-甲基丙-1,2-二醇、对薄荷烷-2,3-二醇、对薄荷烷-3,8-二醇、6-异丙基-9-甲基-1,4-二氧杂螺[4,5]癸烷-2-甲醇、琥珀酸薄荷酯及其碱土金属盐类、三甲基环己醇、N-乙基-2-异丙基-5-甲基环己烷甲酰胺、日本薄荷油、胡椒薄荷油、3-(1-薄荷氧基)乙-1-醇、3-(1-薄荷氧基)丙-1-醇、3-(1-薄荷氧基)丁-1-醇、1-薄荷基乙酸N-乙酰胺、1-薄荷基-4-羟基戊酸酯、1-薄荷基-3-羟基丁酸酯、N,2,3-三甲基-2-(1-甲基乙基)-丁酰胺、正乙基-t-2-c-6壬二烯酰胺、N,N-二甲基薄荷基琥珀酰胺、取代的对薄荷烷类、取代的对薄荷烷-甲酰胺类、2-异丙基-5-甲基环己醇(得自日本久光制药株式会社(Hisamitsu Pharmaceuticals),下文称为“isopregol”);薄荷酮甘油缩酮类(FEMA3807,商品名MGA型);3-1-薄荷氧基丙-1,2-二醇(得自日本高砂香料工业株式会社(Takasago),FEMA3784);和乳酸薄荷酯;(得自Haarman&Reimer公司,FEMA3748,商品名ML型)、WS-30、WS-14、桉树提取物(对薄荷基-3,8-二醇)、薄荷醇(其天然或合成衍生物)、薄荷醇PG碳酸酯、薄荷醇EG碳酸酯、薄荷醇甘油醚、N-叔丁基-对薄荷烷-3-甲酰胺、对薄荷烷-3-羧酸甘油酯、甲基-2-异丙基-二环(2.2.1)、庚烷-2-甲酰胺;薄荷醇甲醚、薄荷基吡咯烷酮羧酸酯;2,5-二甲基-4-(1-吡咯烷基)-3(2H)-呋喃酮;环α-酮烯胺、甲基环戊烯醇酮(cyclotene)衍生物诸如环戊烯类(包括3-甲基-2-(1-吡咯烷基)-2-环戊烯-1-酮和5-甲基-2-(1-吡咯烷基)-2-环戊烯-1-酮),由下式表示的化合物:
其中B选自H、CH3、C2H5、OCH3、OC2H5;和OH;并且其中A是式-CO-D的部分,其中D选自以下部分:(i)-NR1R2,其中R1和R2独立地选自H和C1-C8直链或支链脂肪族基团、烷氧基烷基基团、羟基烷基基团、芳脂族基团和环烷基基团,或者R1和R2与它们连接的氮原子一起形成可选地取代的五元或六元杂环的一部分;(ii)-NHCH2COOCH2CH3、-NHCH2CONH2、-NHCH2CH2OCH3、-NHCH2CH2OH、-NHCH2CH(OH)CH2OH和(iii)选自以下的部分:
如授予Bell等人的PCT专利申请WO2006/125334(全文以引用方式并入本文)中公开,等等。其它化合物包括授予Hofmann等人的美国专利第6,592,884号(该专利全文以引用方式并入本文)中公开的α-酮烯胺。这些和其他适宜的清凉剂在下列美国专利(这些专利全部以引用方式全文并入本文)中有进一步描述:美国专利4,230,688;4,032,661;4,459,425;4,178,459;4,296,255;4,136,163;5,009,893;5,266,592;5,698,181;6,277,385;6,627,233;7,030,273。另外其他适宜的清凉剂在下列美国公布的专利申请(这些专利申请全部以引用方式全文并入本文)中有进一步描述:U.S.2005/0222256;2005/0265930。
温热剂可以选自许多种已知能给使用者提供温暖感觉信号的化合物。这些化合物提供感知到的温暖感觉,尤其在口腔中提供感知到的温暖感觉,并且常常增强风味剂、甜味料和其他感官组分的感知。可用的温热化合物包括香草醇正丁基醚(TK-1000)(由日本东京的日本高砂香料工业株式会社(Takasago Perfumary Company Limited)供应)、香草醇正丙基醚、香草醇异丙基醚、香草醇异丁基醚、香草醇正氨基醚、香草醇异戊基醚、香草醇正己基醚、香草醇甲基醚、香草醇乙基醚、姜醇、姜烯酚、豆蔻醇、姜油酮、辣椒碱、二氢辣椒碱、降二氢辣椒碱、同型辣椒碱、同型二氢辣椒碱或它们的组合。
可采用麻刺剂来给使用者提供麻刺、刺痛或麻木的感觉。麻刺剂包括但不限于:金钮扣油树脂(Jambu Oleoresin)或金钮扣(para cress)(千日菊属(Spilanthes sp.)),其中活性成分为千日菊酰胺;日本山椒提取物(Zanthoxylum peperitum),包括已知被称为山椒醇-I、山椒醇-II和山椒酰胺的成分;紫苏葶(perillartine);4-(1-薄荷氧基甲基)-2-苯基-1,3-二氧杂环戊烷;黑胡椒提取物(piper nigrum),包括活性成分黑椒素和胡椒碱;紫松果菊属(Echinacea)提取物;北美洲花椒(Norhtern Prickly Ash)提取物;反式墙草碱(trans-pellitorin)和红辣椒油树脂。在一些实施方案中,可包括从材料诸如金钮扣或山椒提取的烷基酰胺。“麻刺”类型的可感知物的示例包括美国专利号6,780,443、6,159,509、5,545,424和5,407,665中公开的那些可感知物,其中的每个美国专利以引用方式整体并入本文。
存在于糖食片产品或面团组合物中的可感觉物质的量可为基于糖食片面团组合物的总重量计0.001重量%至约5.0重量%、具体地约0.01重量%至约3.0重量%、更具体地约0.1重量%至约1重量%。
糖食片面团组合物和糖食片产品还可任选地包括风味调节剂或增强剂。甜味可由风味调节剂或风味增强剂赋予,和/或来自风味料以及来自甜味料。风味增强剂可由这样的物质组成,所述物质能强化、补充、修饰或提升初始物质的味道或芳香感知,而又不引入其自身的特征性味道或芳香感知。风味调节剂可赋予其自身的一种特性,这种特性能补充或抵消另一组分的特性。在一些实施方案中,可包括被设计成用于强化、补充、修饰或提升风味、甜味、酸味(tartness)、鲜味(umami)、淳厚味(kokumi)、盐味(saltiness)或其组合的感知的风味调节剂或风味增强剂。因此,风味调节剂或风味增强剂的添加可影响该产品的整体味道。例如,风味物可经由包括风味调节剂或风味增强剂诸如香草、香草醛、乙基麦芽酚、糠醛、丙酸乙酯、内酯、或它们的组合,而被配混为具有附加的甜香调。
示例性的风味调节剂或风味增强剂包括甘草酸单铵盐、甘草的甘草酸盐、苦橙(citrus aurantium)、alapyridaine、alapyridaine(N-(1-羧乙基)-6-(羟甲基)吡啶鎓-3-醇)内盐、奇异果素、仙茅蛋白(curculin)、斯特罗青(strogin)、马槟榔甜蛋白(mabinlin)、匙羹藤酸(gymnemic acid)、洋蓟酸、glupyridaine、吡啶鎓-甜菜碱化合物、纽甜、非洲甜果素、新橙皮苷二氢查耳酮、塔格糖、海藻糖、麦芽酚、乙基麦芽酚、香草提取物、香草油树脂、香草醛、糖用甜菜提取物(醇提取物)、甘蔗叶香精(醇提取物)、能响应G蛋白偶联受体(T2R类和T1R类)的化合物,或它们的组合。在一些实施方案中,使用糖酸、氯化钠、氯化钾、硫酸氢钠、或其组合。在其他实施方案中,包括谷氨酸盐诸如谷氨酸单钠和谷氨酸单钾、水解植物蛋白、水解动物蛋白、酵母提取物、或其组合。更多示例包括腺苷单磷酸(AMP)、谷胱甘肽、以及核苷酸诸如肌苷单磷酸、肌苷酸二钠、黄苷单磷酸、鸟苷单磷酸、或它们的组合。授予Kuroda等人的美国专利5,679,397中还包括赋予淳厚味的风味增强剂组合物的更多示例。
当使用时,风味调节剂或风味增强剂的量可随偏好而定,但要服从于诸如最终产品组合物的类型、各个风味物、期望的风味强度以及成分的位置(包衣、面团)等因素。因此,为了在最终产品中得到期望的结果,风味调节剂或风味增强剂的量可以变化,而这样的变化是在本领域技术人员能力之内,而无需进行过多的实验。
糖食片产品或面团组合物还可任选地包括功能性成分,诸如口气清新剂、牙齿护理组分、药物活性剂、维生素、微量营养素、口腔润湿组分、咽喉护理组分、能量增进剂、浓度增进剂或它们的组合。
糖食片面团组合物和糖食片产品还可任选地包括油或脂肪。示例性油和脂肪包括部分或完全氢化的植物油、部分或完全氢化的动物脂肪、甘油酯或它们的组合。在一些实施方案中,部分或完全氢化的油或脂肪是卡诺拉油、椰子油、玉米油、棕榈仁油、花生油、大豆油、芝麻油、棉籽油、可可脂、乳脂、牛脂和猪油。甘油酯包括中链甘油三酯。
在一些实施方案中,糖食片产品或面团组合物还包括乳化剂。在一些实施方案中,乳化剂为单硬脂酸甘油酯、卵磷脂、脂肪酸单甘油酯、甘油二酯、丙二醇单硬脂酸酯或它们的组合。
糖食片面团组合物和糖食片产品还可任选地包括果干或蔬菜干。用于蔬菜的果干可为粉末、小颗粒或较大尺寸块的形式。可使用果汁或蔬菜汁粉末,包括冷冻干燥或喷雾干燥的果汁或蔬菜汁粉末。
糖食片可具有在食用时提供酥脆或松脆质构的任何形状或尺寸。糖食片主要为二维物体。糖食片的大致二维形状可为圆形、椭圆形、正方形、矩形、三角形、梯形、六边形、八边形、星形、月牙形等的形状;另选地,其可为卡通人物、人等的轮廓形状;或任何曲奇饼切割形状。
糖食片产品的示例性厚度可小于4毫米(mm),具体地为约0.5mm至约3.0mm,更具体地为约0.75mm至约2.75mm,还更具体地为约1.0mm至约2.5mm,再更具体地为约1.25mm至约2.25mm,更具体地为1.5mm至约2.0mm。
糖食片产品的示例性最长尺寸可为约1厘米(cm)至约8cm,更具体地为约2cm至约7cm,还更具体地为约3cm至约6cm,再更具体地为约4cm至约5cm,更具体地为约4cm。
糖食片产品的示例性表面积可为约1至约65cm2,更具体地为约5至约50cm2,还更具体地为约15至约35cm2,再更具体地为约20至约30cm2。
糖食片产品可为每片约0.35克(g)至约2.5g,具体地约0.5g至约2.25g,更具体地约0.75g至约2.0g,还更具体地约1.0g至约1.75g,再更具体地约1.25g至约1.5g。糖食片产品可具有以下属性中的一种或更多种:小于4mm、约0.2mm至约3.0mm、约0.5mm至约2.75mm、约0.75mm至约2.5mm、约1.0mm至约2.25mm、或1.25mm至约2.0mm的厚度;约1cm至约8cm、约2cm至约7cm、约3cm至约6cm、或约4cm至约5cm的最长尺寸;以及约1cm2至约65cm2、约5cm2至约50cm2、约15cm2至约35cm2、或约20cm2至约30cm2的表面积。
糖食片还可在产品的一个或两个表面上包括附加成分,在本文中称为“包衣成分”。糖食片可针对每个表面包括不同的包衣成分,或者其可在两个表面上包括相同的包衣成分。包衣成分可以是如本文所述的用于糖食片面团组合物或糖食片产品中的增量甜味料、着色料、果干或蔬菜干、脂肪或油、风味料、风味调节剂或增强剂、食品酸度剂或该食品酸度剂的盐、功能性成分、高强度甜味料、坚果或坚果块、盐、可感觉物质或它们的组合中的任一种。当采用多种包衣成分时,可起到将其他表面成分粘附到糖食片上的作用。例如,脂肪或植物油可用于将另一种包衣成分粘附到甜食片的表面。
包衣成分可为具有任何期望粒度分布的颗粒形式。在一个实施方案中,用作包衣成分的增量甜味料可以是结晶糖化物、结晶糖醇或它们的组合。同样,包衣成分诸如食品酸度剂或该食品酸度剂的盐、风味料、着色料等可为颗粒形式。
包衣风味物可以是任何合适的风味物,包括前述用于制备糖食片面团组合物的那些。
质构分析:在另外的实施方案中,糖食片产品表现出小于2000g、具体地约150g至约1500g、更具体地约200g至约1000g、还更具体地约300g至约800g、再更具体地约400g至约600g的断裂力,如通过使用球形探头(TA-8,1/4”(6.35mm)直径球)并且利用50kg负荷传感器的TA.ST.plus质构分析仪(Stable Micro Systems,Scarsdale New York)所测量的。将样品置于HDP/CFS(脆性断裂支撑脊和对应的平台,SMS)上。测试设置为:测试前速度5.0mm/sec.,测试速度1mm/sec.,测试后速度10mm/sec.,触发力5g,并且探头行进距离为3mm。断裂力为对片的第一次穿刺。
图2为如在质构分析仪测试中所测量的糖食片厚度对最大力的影响的曲线图。检查四个片厚度1.87mm、3.74mm、6.13mm和7.49mm,它们分别表现出971g、1960g、8115g和18376g的最大力。如图所示,高于4mm的厚度导致样品不再具有酥脆或松脆质构,而是具有硬质构。
糖食片产品可例如通过将糖食片面团组合物烘焙适于将含水量降低至基于片产品的总重量计小于6重量%、具体地约1重量%至约2重量%的时间和温度来制备,以得到酥脆片状产品。在另一个实施方案中,可将糖食片面团组合物干燥适于将含水量降低至基于片产品的总重量计小于6重量%、具体地约1重量%至约2重量%的时间和温度,以得到酥脆的片状产品,任选地在真空下干燥。在制备糖食片面团组合物的示例性方法中,任选地在高剪切下将增量甜味料、水或果汁以及任选的附加成分(例如,非淀粉水性胶体、风味料、着色料、高强度甜味料、面团调理剂、结晶抑制剂等或它们的组合)组合并混合,以形成第一混合物。制备糖食片面团组合物的温度可为室温至约90℃,具体地为约25℃至约80℃,更具体地为约30℃至约70℃,还更具体地为约35℃至约65℃,再更具体地为约40℃至约60℃。将水合淀粉与第一混合物组合以形成第二混合物。为了水合淀粉,可将淀粉与水或果汁组合以形成浆液,并且将淀粉浆液与第一混合物组合以形成第二混合物。在一个实施方案中,第二混合物可为糖食片面团组合物。在另一个实施方案中,可将任选的附加成分与第二混合物组合以形成糖食片面团组合物。
可使用批式方法、连续方法或它们的组合来制备糖食片面团组合物。
一旦形成,就将糖食片面团组合物压片并切成块。面团组合物片的厚度可小于4mm。然后可将这些块在约120℃至约180℃、约140℃至约170℃、或约150℃至约160℃的温度烘焙足以将含水量降低至基于糖食片产品的总重量计小于6重量%的时间。合适的烘焙时间范围可为约5分钟至约45分钟、约15分钟至约40分钟、或约25分钟至约30分钟。烘焙后,使糖食片冷却至硬化。
在一个实施方案中,糖食片面团组合物一旦制成,就在从面团制备完成起约5分钟至约75分钟、具体地约10分钟至约60分钟、更具体地约20分钟至约50分钟、还更具体地约30分钟至约40分钟的时间范围内被压片。期望在存在适当的淀粉水合作用的时候,具体地在面团的质构变得太胶粘或不能加工成片材之前,形成糖食片面团组合物的片材。
糖食领域中已知的压片、切割和烘焙设备可用于操纵面团组合物并制备糖食片产品。
在一个实施方案中,糖食片面团组合物包括返工。
在一个实施方案中,所形成的糖食面团块可任选地在烘焙之前干燥。
在一个实施方案中,制备糖食片的方法包括将糖食片面团组合物压片以形成面团片,由面团片模塑或切割成块,并且烘焙所述块。
在另一个实施方案中,制备糖食片的方法包括沉积糖食片面团组合物的薄条以形成面团片,任选地由面团片模塑或切割成块,并且烘焙所述块。
模塑或切割过程可包括使用呈糖食片产品的大致形状的切割器或使用旋转模具。
在另一个实施方案中,制备糖食片的方法包括模版过程,以形成随后被烘焙的块。
糖食片产品可任选地用包衣成分包覆。在一个示例性包衣过程中,用包衣成分包覆糖食片的表面的至少一部分。
一种包覆糖食片产品的方法包括将包衣成分施加到糖食片产品的表面以形成包覆的糖食片产品。在该实施方案中,首先用粘附剂涂覆糖食片产品的表面,然后施加第二包衣成分。粘附剂可为油或非水粘结剂溶液。在一个实施方案中,使用植物油作为粘附剂。
可使用诸如喷涂、浸涂、涂装、辊涂或其他合适方式的工艺将粘附剂施加到表面。
包覆过程可涉及包衣成分的单次施加、或者相同或不同包衣成分的两次或更多次施加,任选地利用如先前所讨论的粘附剂的一次或多次施加。
在一个实施方案中,包装中的多个糖食片包括随机尺寸、形状、重量等的糖食片。在一个实施方案中,包装中的多个糖食片包括具有能够被堆叠和包装在罐或管状容器中的基本上均匀的尺寸、形状、重量等的糖食片。一旦已形成产品,就可任选地使用本领域已知的工艺和包装对其进行包装。
糖食片产品的密度可为约0.4g/cc至约1.5g/cc,具体地为约0.5g/cc至约1.3g/cc,更具体地为约0.6g/cc至约1.1g/cc,还更具体地为约0.7g/cc至约1.0g/cc,再更具体地为约0.8g/cc至约0.9g/cc。
在一个实施方案中,糖食片产品包括主要为无定形形式的增量甜味料,以及少量结晶增量甜味料。在包装时,糖食片产品中的结晶增量甜味料的量小于30%。
如本文所述的糖食片不是咀嚼型胶基糖,因此不含咀嚼型胶基糖基料、不含咀嚼型胶基糖弹性体并且不含咀嚼型胶基糖树脂。如本文所述的糖食片不是传统的烘焙物。在一个实施方案中,糖食片不含小麦粉、蛋、膨松剂和发酵剂中的一种或更多种。如本文所述的糖食片不是有意或特意充气或发泡的,也就是说,糖食不经受通过将气体注入组合物中或通过使用反应形成气体的成分或通过机械搅打在糖食基质中引入气泡而实现的充气。因此,糖食不包括均匀的泡孔结构,使得存在的气泡(空气泡孔)尺寸不均匀或在糖食片的基质内的分布不均匀。图3为糖食片产品的横截面的扫描电镜图像。如图所示,糖食片产品在糖食基质内具有不均匀的泡孔分布。它还具有不均匀的泡孔结构,因为泡孔尺寸变化相当大。不期望受理论的束缚,但糖食片产品的独特泡孔结构可有助于松脆的、酥脆的、炸薯片状的质构。图4为比较糖食的横截面的扫描电镜图像,该比较糖食含有与图3的糖食片产品相同的成分,不同的是其在没有淀粉成分的情况下制备。比较样品的该图像示出不存在泡孔结构。该比较样品不具有炸薯片的质构属性。在一个实施方案中,糖食片产品具有泡孔结构,其中泡孔的尺寸不均匀,具体地具有至少10:1、更具体地至少50:1、还更具体地至少100:1的尺寸比。尺寸比可基于泡孔的最长尺寸或泡孔的面积。另外,在该实施方案中,糖食片产品包括具有泡孔的泡孔结构,其中最长尺寸为糖食片产品厚度的至少1/2。
所述特征和优点经由以下实施例会得到更完全地证明,所述实施例是出于举例说明的目的而提供,不能被理解为以任何方式限制本发明。
实施例
实施例1:糖食片-砂糖和葡萄糖糖浆
由包括表1所列出的成分的糖食片面团组合物A、B、C、D、E、F和G制备糖食片产品。各种代表性的根部淀粉和谷物淀粉被选择用于确定各种淀粉源的可行性。
表1:糖食片面团组合物
通过首先将淀粉和水混合直至糊化来制备糖食片面团组合物。接下来一边混合一边添加砂糖和色料,直至溶解。然后添加葡萄糖糖浆以形成浆液。将浆液加热至80℃-85℃,偶尔搅拌,至目标白利糖度=60-62C。使混合物冷却至目标白利糖度40-42C。然后掺入风味物,并且将经调味的混合物挤压通过1.8mm目尺寸的筛网,以得到无团块的顺滑混合物。将顺滑混合物铺展在衬有硅垫的烘焙盘上的圆形模具中,然后在140℃以3风扇速度、0%湿度烘焙30分钟。使片冷却约15分钟以硬化。然后对冷却的片进行包装。
经烘焙的片具有约1.1mm的厚度、约6cm的最长尺寸和约1.3克的重量。如通过KarlFischer方法,USP 37修订版,<921>,方法1a,The U.S.Pharmacopeial ConventionRockville,MD(2014)所测量的,最终糖食片产品的含水量为1%-2%。
实施例2:用食品酸度剂砂磨的糖食片产品
用来自喷雾罐的非常薄的卡诺拉油膜包覆实施例1的糖食片,并用食品酸度剂和结晶糖化物颗粒的混合物(占产品的约12重量%)在两侧上砂磨。将经砂磨的糖食片产品包装在气密容器中。
实施例3:糖食片–砂糖
由包括如表2所列出的成分的糖食片面团组合物制备糖食片产品。
表2:糖食片面团组合物
在制备糖食片面团组合物的过程中,将砂糖、水、水性胶体、风味物和色料在高剪切和约55℃-65℃的温度进行组合和混合以形成混合物。将淀粉与该混合物缓慢组合并混合以形成糖食片面团组合物,可使该糖食片面团组合物静置约5分钟至约45分钟。将糖食片面团组合物压片至约1mm-1.5mm的厚度并切割成片尺寸块。将这些块在约160℃烘焙约25-30分钟并使其冷却至硬化(约15分钟)。将少量植物油施加到糖食片的表面,然后对片进行包装。
如通过Karl Fischer方法所测量的,最终糖食片产品的含水量为1%-2%。
实施例4:糖食片–异麦芽酮糖醇
由包括如表3所列出的成分的糖食片面团组合物制备无糖糖食片产品。
表3:糖食片面团组合物
面团成分 | 成分量(%) |
水 | 81.976 |
异麦芽酮糖醇 | 7.0 |
玉米淀粉 | 9.5 |
风味物 | 0.084 |
甘油 | 0.1 |
色料 | 1.34 |
总计 | 100 |
实施例5:糖食片–果汁、果干
由包括表4所列出的成分的糖食片面团组合物J、K和L制备糖食片产品。在面团组合物K中,用果汁代替水成分。在面团组合物L中,使用果干粉作为包衣成分。
表4:糖食片面团组合物
面团成分 | 成分量(%) | ||
J | K | L | |
水 | 76.61 | - | 76.15 |
橙汁 | - | 77.40 | - |
砂糖 | 12.24 | 12.38 | 12.16 |
玉米淀粉 | 9.75 | 9.91 | 9.69 |
风味物 | 0.4 | 0.31 | 1.01 |
砂磨混合物 | 0.2 | - | 0.2 |
冷冻干燥的树莓粉 | - | - | 0.1 |
甘油 | 0.1 | - | 0.1 |
色料 | 0.7 | - | 0.57 |
菜籽油 | 0.01 | - | 0.01 |
总计 | 100 | 100 | 100 |
配制物J:将水、糖和淀粉混合。熬煮混合物,直至其达到72℃并开始变稠;继续熬煮,直至其达到25-26Bx。使混合物冷却至<20℃。添加甘油,混合均匀;添加风味物和色料,混合均匀。使混合物通过筛网以去除任何团块。将面团沉积为0.06英寸厚的薄平圆盘,并在120℃、0%湿度、3风扇速度下烘焙34分钟。从烘箱中取出并完全冷却。用卡诺拉油的薄喷雾喷涂片的两侧。将砂磨混合物撒在两侧上。
配制物K:将果汁、糖和淀粉混合。熬煮混合物,直至其变稠。沉积为薄平圆盘,并在120℃、0%湿度、1风扇速度下烘焙20分钟。从烘箱中取出并冷却。
配制物L:根据用于制剂J的方法制备片。将树莓粉与砂光混合物一起撒在片的两侧上。
实施例6:质构分析
测量实施例1的糖食片产品A的质构并与多种可商购获得的炸薯片和零食片产品进行比较。样品断裂力通过使用球形探头(TA-8,1/4”(6.35mm)直径球)并且利用50kg负荷传感器的TA.ST.plus质构分析仪(Stable Micro Systems(SMS),Scarsdale New York)测量。将样品居中放置在HDP/CFS(购自SMS的脆性断裂支撑脊和对应的重型平台上,其示意图提供于图1中:(1)为质构分析仪(局部视图),(10)为探头,(20)为脆性断裂支撑脊,并且(30)为平台)的圆形支撑件上方。测试设置为:测试前速度5.0mm/sec.,测试速度1mm/sec.,测试后速度10mm/sec.,触发力5g,并且探头行进距离为3mm。断裂力为对片的第一次穿刺。对每种产品的十(10)个样品进行单独测试,并计算断裂力的平均值。结果提供于表5中。
表5:
样品 | 最大力(g) | SD |
TOSTITOS | 469.217 | 177.2 |
布朗尼脆饼 | 1119.757 | 766.242 |
LAY’S炸薯片 | 246.948 | 129.856 |
Kettle Chips | 546.201 | 294.226 |
PRINGLES | 224.417 | 93.129 |
LAY’S POPPABLES(枕块炸薯片) | 602.602 | 316.676 |
Thin Ribbon Candy–Sevigny’s | 2524.83* | 269.011 |
Whisps | 412.805 | 289.041 |
糖食片实施例1A | 436.971 | 169.397 |
*3个样品的平均值。
如结果所示,需要约436g的最大力来使糖食片产品断裂。这与糖食片能够在初始咬动时提供大的嚼脆声并且在咀嚼期间提供嘎吱声是一致的。糖食片产品的最大力介于薄的经典炸薯片(LAY’S炸薯片约246g)和Kettle炸薯片(Kettle Chips约546g)所表现出的最大力范围之间。其还显著低于薄硬熬制糖果(Thin Ribbon Candy–Sevigny’s,约2524g)所需的力的量,所述薄硬熬制糖果在断裂时产生硬嚼脆感和硬的锋利的碎块,这与糖食片产品所提供的更脆的嚼脆感形成对比。
实施例7:溶解度分析
进行溶解度研究以检查糖食片产品与常规炸薯片和带状糖果相比的溶解特性。在室温和350RPM的旋转器速度(风味板旋转器)下将样品置于装有水(100mL,100g)的烧杯中。在时间点0分钟和3分钟处,测量样品的重量。在称重之前,在每个时间点通过用纸巾吸干来去除过量的水。由时间0分钟和时间3分钟时样品的重量计算溶解百分比。结果提供于表6中。
表6:
如结果所示,与呈止咳嘀液(HALLS和RI COLA)形状或薄带状糖果形状的常规硬糖相比,糖食片产品在三分钟后表现出低得多的水中溶解度。基于具有高表面积的薄形式,预期糖食片产品将具有高溶解度,如同带状糖果一样,所述带状糖果是具有高表面积的硬糖。相反,令人惊讶地发现,糖食片产品溶解缓慢,具有低溶解度。不期望受理论的束缚,但缓慢溶解能够为消费者提供糖食片产品的更持久的味道体验,因为该产品在口中将比常规硬糖保留更长时间。
本文所公开的发明至少包括以下方面:
方面1:一种糖食片产品,所述糖食片产品包括:增量甜味料;以及糊化淀粉;其中所述糖食片产品具有以下属性中的一种或更多种:基于所述糖食片产品的总重量计约0重量%至小于6重量%、约0.25重量%至约5重量%、约0.5重量%至约4重量%、约0.75重量%至约3重量%、或约1重量%至约2重量%的含水量;小于4mm的厚度;不均匀的泡孔结构;以及小于2000g、约150g至约1500g、约200g至约1000g、300g至约800g、或约400g至约600g的断裂力,如通过具有球形探头(TA-8,1/4”(6.35mm)直径球)的质构分析仪并且利用50kg负荷传感器所测量的。
方面2:根据方面1所述的糖食片产品,其中所述糊化淀粉源自天然淀粉、预糊化淀粉或它们的组合。
方面3:根据方面1或2所述的糖食片产品,其中所述糊化淀粉为植物根部淀粉;植物谷粒淀粉;或它们的组合。
方面4:根据方面1至3中任一方面所述的糖食片产品,其中所述糊化淀粉为玉米、小麦、燕麦、大麦、碾碎的干小麦、粟米、稻米、马铃薯、木薯、竹芋或它们的组合。
方面5:根据方面1至4中任一方面所述的糖食片产品,其中所述增量甜味料为单糖、二糖、多糖、糖醇、糖醇糖浆或它们的组合;蔗糖(糖)、右旋糖/葡萄糖、麦芽糖、糊精、木糖、核糖、甘露糖、半乳糖、果糖(左旋糖)、乳糖、转化糖、果寡糖糖浆、部分水解的淀粉、诸如高果糖玉米糖浆的玉米糖浆固体、葡萄糖糖浆或它们的组合;蔗糖或者蔗糖和葡萄糖糖浆;或者赤藓糖醇、半乳糖醇、异麦芽酮糖醇、氢化淀粉水解物、乳糖醇、麦芽糖醇、麦芽糖醇糖浆、甘露糖醇、聚葡萄糖醇、山梨糖醇、山梨糖醇糖浆、木糖醇或它们的组合。
方面6:根据方面1至5中任一方面所述的糖食片产品,所述糖食片产品还包括非淀粉水性胶体、着色料、果干或蔬菜干、脂肪或油、风味料、风味调节剂或增强剂、食品酸度剂或所述食品酸度剂的盐、功能性成分、高强度甜味料、面团调理剂、结晶抑制剂、坚果或坚果块、盐、可感觉物质、包衣成分或它们的组合。
方面7:根据方面6所述的糖食片产品,其中所述非淀粉水性胶体为植物渗出物、种子胶、海藻提取物或它们的组合;金合欢树胶/阿拉伯树胶、琼脂、藻酸盐、细菌树胶(例如,结冷胶)、β葡聚糖、角叉菜胶、脱乙酰壳多糖、凝胶多糖、红藻胶、半乳甘露聚糖(例如,瓜尔胶、刺槐豆胶、塔拉胶)、明胶、结冷胶、葡甘露聚糖(例如,魔芋)、茄替胶、刺梧桐树胶、魔芋木葡聚糖、刺槐豆胶、改性纤维素(例如,羧甲基纤维素(CMC)、乙基纤维素(MC)、羟丙基纤维素(HPC)、羟丙基甲基纤维素(HPMC)、微晶纤维素、甲基纤维素)、改性天然树胶(例如,藻酸丙二醇酯、羧甲基刺槐豆胶、低甲氧基果胶)、果胶、罗望子胶、黄蓍胶、黄原胶或它们的组合;或者黄原胶、魔芋或它们的组合。
方面8:根据方面6或7所述的糖食片产品,所述糖食片产品还包括甘油。
方面9:根据方面1至8中任一方面所述的糖食片产品,所述糖食片产品包括蔗糖或者蔗糖和葡萄糖糖浆;糊化玉米淀粉;甘油、非淀粉水性胶体或它们的组合;以及风味料。
方面10:根据方面1至9中任一方面所述的糖食片产品,所述糖食片产品在所述糖食片产品的表面的至少一部分上包括包衣成分,其中所述包衣成分为着色料、果干或蔬菜干、脂肪或油、风味料、风味调节剂或增强剂、食品酸度剂或所述食品酸度剂的盐、功能性成分、高强度甜味料、坚果或坚果块、盐、可感觉物质或它们的组合。
方面11:根据方面1至10中任一方面所述的糖食片产品,其中所述糖食片产品的厚度为约0.2mm至约3.0mm、约0.5mm至约2.75mm、约0.75mm至约2.5mm、约1.0mm至约2.25mm、或1.25mm至约2.0mm。
方面12:根据方面1至11中任一方面所述的糖食片产品,其中所述糖食片产品的密度为约0.4g/cc至约1.5g/cc,具体地为约0.5g/cc至约1.3g/cc,更具体地为约0.6g/cc至约1.1g/cc,还更具体地为约0.7g/cc至约1.0g/cc,再更具体地为约0.8g/cc至约0.9g/cc。
方面13:根据方面1至12中任一方面所述的糖食片产品,其中所述产品具有不均匀的泡孔结构,并且包括至少一个泡孔,所述至少一个泡孔的长度是所述糖食片产品的厚度的至少一半,在所述泡孔结构中,由最长尺寸确定的泡孔大小的分布具有至少10:1的比率。
方面14:根据方面1至13中任一方面所述的糖食片产品,其中所述增量甜味料的结晶度小于30%。
方面15:根据方面1至14中任一方面所述的糖食片产品,其中所述增量甜味料和所述糊化淀粉为所述糖食片产品的总重量的至少90重量%。
方面16:根据方面1至15中任一方面所述的糖食片产品,其中所述淀粉为预糊化淀粉。
方面17:一种制备根据方面1至16中任一方面所述的糖食片产品的方法,所述方法包括制备能够被成形为片材的糖食片面团组合物;由所述片材形成块;并且例如通过烘焙、微波加热、真空干燥或它们的组合,从所述块中去除水分,以形成所述糖食片产品。
方面18:根据方面17所述的方法,其中所述糖食片面团组合物通过以下方式制备:将增量甜味料与水或果汁混合以形成第一混合物;将水合淀粉与所述第一混合物混合以形成第二混合物,其中所述第二混合物为所述糖食片面团组合物,或者所述第二混合物与附加成分组合以形成所述糖食片面团组合物。
方面19:根据方面18所述的方法,其中所述第一混合物还包括非淀粉水性胶体、着色料、果干或蔬菜干、脂肪或油、风味料、风味调节剂或增强剂、食品酸度剂或所述食品酸度剂的盐、功能性成分、高强度甜味料、面团调理剂、结晶抑制剂、坚果或坚果块、盐、可感觉物质或它们的组合。
方面20:根据方面18或19所述的方法,其中所述第一混合物在高剪切下制备。
方面21:根据方面17至20中任一方面所述的方法,其中所述糖食片面团组合物在室温至约90℃、约25℃至约80℃、约30℃至约70℃、约35℃至约65℃、或约40℃至约60℃制备。
方面22:根据方面17至21中任一项所述的方法,其中将所述块在约130℃至约180℃、约140℃至约170℃、或约150℃至约160℃的温度烘焙约5分钟至约45分钟、约15分钟至约40分钟、或约25分钟至约30分钟。
方面23:根据方面17至22任一项的方法,其中所述糖食片面团组合物一旦制成,就在从所述面团组合物制备完成起约5分钟至约75分钟、约10分钟至约60分钟、约20分钟至约50分钟、或约30分钟至约40分钟的时间范围内被压片。
方面24:一种经包装的糖食产品,所述经包装的糖食产品包括多个根据方面1至16中任一方面所述的糖食片产品或多个通过根据方面17至23中任一方面所述的方法制备的所述糖食片产品。
方面25:一种制备具有不均匀的泡孔结构的糖食的方法,所述方法包括:将增量甜味料、水和糊化淀粉混合以形成混合物;加热所述混合物以将所述水转化成蒸气,从而形成包括不均匀的泡孔结构的糖食;其中所述糖食包括50重量%或更多的增量甜味料、5重量%或更多的糊化淀粉以及少于3重量%的脂肪,其中每个量基于所述糖食的总重量。
方面26:一种糖食片产品,所述糖食片产品包括:约45重量%至约85重量%的增量甜味料,所述增量甜味料具有小于30%的结晶度;约5重量%至约50重量%的糊化淀粉,所述增量甜味料和糊化淀粉的总重量为至少90重量%;以及约0重量%至小于6重量%、约0.25重量%至约5重量%、约0.5重量%至约4重量%、约0.75重量%至约3重量%、或约1重量%至约2重量%的含水量,其中所有重量均基于所述糖食片产品的总重量。
如本文所用的术语“包含”、“具有”和“包括”是包括性(开放式)的,并不排除附加的、未陈述的要素或方法步骤。除非在上下文中另外清楚地指明,否则单数形式“一个”、“一种”和“该”包括复数指代。涉及相同组分或特性的所有范围的端点包括端点在内,是可独立组合的,并且包括所有中间点和范围(例如,“至多25重量%、或更具体地5重量%至20重量%”的范围包括端点以及“5重量%至25重量%”范围的所有中间值,诸如“10重量%至23重量%”、“20重量%至24重量%”、“1重量%至5重量%”等)。除了较宽范围之外,较窄范围或更具体的集合的公开并不是对较宽范围或较大集合的放弃。术语“组合”包括成为完整整体的命名组分的均质或非均质的共混物或混合物。术语“均质的”是指各组分的均匀共混物。词语“或”是指“和/或”。除非另外指出,本文使用的术语“前”、“后”、“底”和/或“顶”仅仅是为了便于描述,而不限于任何一种位置或空间取向。“可选的”或“可选地”意指随后描述的事件或情形可以发生,也可以不发生,因而该描述包括所述事件发生的情况和不发生的情况。在整个本说明书中提到的“一个实施方案”、“另一个实施方案”、“实施方案”及类似说法意指结合所述实施方案所描述的特定要素(例如特征、结构和/或特性)被包括在本文所述的至少一个实施方案中,并且可以或可以不存在于其他实施方案中。另外,应理解,所描述的各种要素可在各个实施方案中以任何合适的方式进行组合。一般来讲,这些组合物或方法可另选地包括本文所公开的任何适当的组分或步骤、由或基本上由本文所公开的任何适当的组分或步骤组成。附加地或另选地,本发明可被配制成使得没有或基本上不包括现有技术组合物中所使用的或者说是要实现本发明权利要求的功能和/或目的所不必要的任何组分、材料、成分、助剂或物质或步骤。
尽管已经参照示例性实施方案描述了本发明,但本领域的技术人员应理解,可以在不脱离本发明的范围的前提下,作出各种改变并且可用等同物替代其要素。此外,可在不脱离本发明的本质范围的前提下,作出许多修改以使特定的情况或物质适应本发明的教导。因此,不旨在将本发明限制于作为所设想的实施本发明的最佳模式而公开的特定实施方案,而是使本发明包括落入所附的权利要求书的范围之内的所有实施方案。
Claims (26)
1.一种糖食片产品,所述糖食片产品包括:
增量甜味料;以及
糊化淀粉;
其中所述糖食片产品包括以下属性中的一种或更多种:
基于所述糖食片产品的总重量计约0重量%至小于6重量%、约0.25重量%至约5重量%、约0.5重量%至约4重量%、约0.75重量%至约3重量%、或约1重量%至约2重量%的含水量;
小于4mm的厚度;
不均匀的泡孔结构;以及
小于2000g、约150g至约1500g、约200g至约1000g、300g至约800g、或约400g至约600g的断裂力,如通过具有球形探头(TA-8,1/4”(6.35mm)直径球)的质构分析仪并且利用50kg负荷传感器所测量的。
2.根据权利要求1所述的糖食片产品,其中所述糊化淀粉源自
天然淀粉、预糊化淀粉或它们的组合。
3.根据权利要求1所述的糖食片产品,其中所述糊化淀粉为
植物根部淀粉;
植物谷粒淀粉;或
它们的组合。
4.根据权利要求1所述的糖食片产品,其中所述糊化淀粉为玉米、小麦、燕麦、大麦、碾碎的干小麦、粟米、稻米、马铃薯、木薯、竹芋或它们的组合。
5.根据权利要求1所述的糖食片产品,其中所述增量甜味料为
单糖、二糖、多糖、糖醇、糖醇糖浆或它们的组合;
蔗糖(糖)、右旋糖/葡萄糖、麦芽糖、糊精、木糖、核糖、甘露糖、半乳糖、果糖(左旋糖)、乳糖、转化糖、果寡糖糖浆、部分水解的淀粉、诸如高果糖玉米糖浆的玉米糖浆固体、葡萄糖糖浆或它们的组合;
蔗糖或者蔗糖和葡萄糖糖浆;或者
赤藓糖醇、半乳糖醇、异麦芽酮糖醇、氢化淀粉水解物、乳糖醇、麦芽糖醇、麦芽糖醇糖浆、甘露糖醇、聚葡萄糖醇、山梨糖醇、山梨糖醇糖浆、木糖醇或它们的组合。
6.根据权利要求1所述的糖食片产品,所述糖食片产品还包括非淀粉水性胶体、着色料、果干或蔬菜干、脂肪或油、风味料、风味调节剂或增强剂、食品酸度剂或所述食品酸度剂的盐、功能性成分、高强度甜味料、面团调理剂、结晶抑制剂、坚果或坚果块、盐、可感觉物质、包衣成分或它们的组合。
7.根据权利要求6所述的糖食片产品,其中所述非淀粉水性胶体为
植物渗出物、种子胶、海藻提取物或它们的组合;
金合欢树胶/阿拉伯树胶、琼脂、藻酸盐、细菌树胶(例如,结冷胶)、β葡聚糖、角叉菜胶、脱乙酰壳多糖、凝胶多糖、红藻胶、半乳甘露聚糖(例如,瓜尔胶、刺槐豆胶、塔拉胶)、明胶、结冷胶、葡甘露聚糖(例如,魔芋)、茄替胶、刺梧桐树胶、魔芋木葡聚糖、刺槐豆胶、改性纤维素(例如,羧甲基纤维素(CMC)、乙基纤维素(MC)、羟丙基纤维素(HPC)、羟丙基甲基纤维素(HPMC)、微晶纤维素、甲基纤维素)、改性天然树胶(例如,藻酸丙二醇酯、羧甲基刺槐豆胶、低甲氧基果胶)、果胶、罗望子胶、黄蓍胶、黄原胶或它们的组合;或者
黄原胶、魔芋或它们的组合。
8.根据权利要求6所述的糖食片产品,所述糖食片产品还包括甘油。
9.根据权利要求1所述的糖食片产品,所述糖食片产品包括:
蔗糖或者蔗糖和葡萄糖糖浆;
糊化玉米淀粉;
甘油、非淀粉水性胶体或它们的组合;以及
风味料。
10.根据权利要求1所述的糖食片产品,所述糖食片产品包括:
在所述糖食片产品的表面的至少一部分上的包衣成分,
其中所述包衣成分为着色料、果干或蔬菜干、脂肪或油、风味料、风味调节剂或增强剂、食品酸度剂或所述食品酸度剂的盐、功能性成分、高强度甜味料、坚果或坚果块、盐、可感觉物质或它们的组合。
11.根据权利要求1所述的糖食片产品,其中所述糖食片产品的厚度为约0.2mm至约3.0mm、约0.5mm至约2.75mm、约0.75mm至约2.5mm、约1.0mm至约2.25mm、或1.25mm至约2.0mm。
12.根据权利要求1所述的糖食片产品,其中所述糖食片产品的密度为约0.4g/cc至约1.5g/cc,具体地为约0.5g/cc至约1.3g/cc,更具体地为约0.6g/cc至约1.1g/cc,还更具体地为约0.7g/cc至约1.0g/cc,再更具体地为约0.8g/cc至约0.9g/cc。
13.根据权利要求1所述的糖食片产品,其中所述产品具有不均匀的泡孔结构,并且包括至少一个泡孔,所述至少一个泡孔的长度是所述糖食片产品的厚度的至少一半,在所述泡孔结构中,由最长尺寸确定的泡孔大小的分布具有至少10:1的比率。
14.根据权利要求1所述的糖食片产品,其中所述增量甜味料的结晶度小于30%。
15.根据权利要求1所述的糖食片产品,其中所述增量甜味料和所述糊化淀粉为所述糖食片产品的总重量的至少90重量%。
16.根据权利要求1所述的糖食片产品,其中所述淀粉为预糊化淀粉。
17.一种制备根据权利要求1所述的糖食片产品的方法,所述方法包括:
制备糖食片面团组合物,所述糖食片面团组合物能够被成形为片材;
由所述片材形成块;以及
例如通过烘焙、微波加热、真空干燥或它们的组合,从所述块中去除水分,以形成所述糖食片产品。
18.根据权利要求17所述的方法,其中所述糖食片面团组合物通过以下方式制备:
将增量甜味料与水或果汁混合以形成第一混合物;
将水合淀粉与所述第一混合物混合以形成第二混合物,其中所述第二混合物为所述糖食片面团组合物,或者所述第二混合物与附加成分组合以形成所述糖食片面团组合物。
19.根据权利要求18所述的方法,其中所述第一混合物还包括非淀粉水性胶体、着色料、果干或蔬菜干、脂肪或油、风味料、风味调节剂或增强剂、食品酸度剂或所述食品酸度剂的盐、功能性成分、高强度甜味料、面团调理剂、结晶抑制剂、坚果或坚果块、盐、可感觉物质或它们的组合。
20.根据权利要求18所述的方法,其中所述第一混合物在高剪切下制备。
21.根据权利要求17所述的方法,其中所述糖食片面团组合物在室温至约90℃、约25℃至约80℃、约30℃至约70℃、约35℃至约65℃、或约40℃至约60℃制备。
22.根据权利要求17所述的方法,其中将所述块在约130℃至约180℃、约140℃至约170℃、或约150℃至约160℃的温度烘焙约5分钟至约45分钟、约15分钟至约40分钟、或约25分钟至约30分钟。
23.根据权利要求17所述的方法,其中所述糖食片面团组合物一旦制成,就在从所述面团组合物制备完成起约5分钟至约75分钟、约10分钟至约60分钟、约20分钟至约50分钟、或约30分钟至约40分钟的时间范围内被压片。
24.一种经包装的糖食产品,所述经包装的糖食产品包括多个根据权利要求1所述的糖食片产品或多个通过根据权利要求17所述的方法制备的所述糖食片产品。
25.一种制备具有不均匀的泡孔结构的糖食的方法,所述方法包括:
将增量甜味料、水和糊化淀粉混合以形成混合物;
加热所述混合物以将所述水转化成蒸气,从而形成包括不均匀的泡孔结构的糖食;
其中所述糖食包括
50重量%或更多的增量甜味料,
5重量%或更多的糊化淀粉,以及
少于3重量%的脂肪,其中每个量基于所述糖食的总重量。
26.一种糖食片产品,所述糖食片产品包括:
约45重量%至约85重量%的增量甜味料,所述增量甜味料具有小于30%的结晶度,
约5重量%至约50重量%的糊化淀粉,
所述增量甜味料和所述糊化淀粉的总重量为至少90重量%,以及
约0重量%至小于6重量%、约0.25重量%至约5重量%、约0.5重量%至约4重量%、约0.75重量%至约3重量%、或约1重量%至约2重量%的含水量,
其中所有重量均基于所述糖食片产品的总重量。
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PCT/US2020/045583 WO2021030247A1 (en) | 2019-08-14 | 2020-08-10 | Confectionery chip product; and methods of making the same |
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