CN1253474C - 无糖糖果产品 - Google Patents
无糖糖果产品 Download PDFInfo
- Publication number
- CN1253474C CN1253474C CNB028111311A CN02811131A CN1253474C CN 1253474 C CN1253474 C CN 1253474C CN B028111311 A CNB028111311 A CN B028111311A CN 02811131 A CN02811131 A CN 02811131A CN 1253474 C CN1253474 C CN 1253474C
- Authority
- CN
- China
- Prior art keywords
- confectionary products
- side chain
- maltodextrin
- sweet taste
- chain maltodextrin
- 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.)
- Expired - Fee Related
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 32
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 32
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 17
- 239000004386 Erythritol Substances 0.000 claims abstract description 16
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 16
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 16
- 235000019414 erythritol Nutrition 0.000 claims abstract description 16
- 229940009714 erythritol Drugs 0.000 claims abstract description 16
- 229930195725 Mannitol Natural products 0.000 claims abstract description 15
- 239000000594 mannitol Substances 0.000 claims abstract description 15
- 235000010355 mannitol Nutrition 0.000 claims abstract description 15
- 229930182478 glucoside Natural products 0.000 claims abstract description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 28
- 229940035034 maltodextrin Drugs 0.000 claims description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 108010010803 Gelatin Proteins 0.000 claims description 17
- 239000008273 gelatin Substances 0.000 claims description 17
- 229920000159 gelatin Polymers 0.000 claims description 17
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- 235000011852 gelatine desserts Nutrition 0.000 claims description 17
- 239000000126 substance Substances 0.000 claims description 17
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 17
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 8
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical group CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 8
- 235000013736 caramel Nutrition 0.000 claims description 8
- GUBGYTABKSRVRQ-DCSYEGIMSA-N Beta-Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-DCSYEGIMSA-N 0.000 claims description 4
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 238000005984 hydrogenation reaction Methods 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 abstract description 2
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- 239000000203 mixture Substances 0.000 description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 238000001816 cooling Methods 0.000 description 9
- 239000000463 material Substances 0.000 description 7
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- 238000000034 method Methods 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 5
- 239000000619 acesulfame-K Substances 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 5
- 238000012856 packing Methods 0.000 description 5
- 238000010257 thawing Methods 0.000 description 5
- 241000167854 Bourreria succulenta Species 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 235000019693 cherries Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 239000000811 xylitol Substances 0.000 description 3
- 235000010447 xylitol Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 3
- 229960002675 xylitol Drugs 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 235000015145 nougat Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 235000021147 sweet food Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
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- 229920001817 Agar Polymers 0.000 description 1
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- 235000006576 Althaea officinalis Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000252983 Caecum Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 229960005164 acesulfame Drugs 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- -1 asccharin Chemical compound 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002194 fatty esters Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 239000000976 ink Substances 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
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- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000000080 wetting agent Substances 0.000 description 1
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
-
- 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
-
- 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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- 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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
Abstract
本发明涉及一种无糖糖果产品,其特征在于,它含有一种甜味物质,这种甜味物质中含有15-35%的1→6葡糖苷键的支链麦芽糊精,少于20%的还原糖含量,多分子性指数小于5,数均分子量Mn至多等于4500g/mol,和至少一种选自赤藓糖醇、甘露醇、异麦芽糖(isomalt)、乳糖醇(lactitol)和麦芽糖醇的多元醇,所述支链麦芽糊精占所述甜味物质的0.5-75%,所述多元醇最多占所述甜味物质的13.5%,优选最多占10%。
Description
本发明涉及一种新型糖果产品,它是用适量的支链麦芽糊精和至少一种多元醇组合制得的。
现在,对于糖果产品和甜食似乎正在出现一轮新的消费强潮。有意或无意的,人们在当今饮食中都注意了营养平衡和健康生活方式的问题。尽管仍十分喜爱甜食,但很多消费者都希望避免与消耗糖有关的问题。由于这个原因,糖果制造商已经在开发无糖组合物,其中,由于多元醇(有时也称为糖醇)对牙齿无害以及与蔗糖相比它们的热值低,故使用得到了肯定。
无糖糖果产品的制造商所遇到的一个无法避免的最大困难之一是成功地制造与传统的产品非常类似以至于无法区别的产品而不必在工业上实质性地改变或使设备和加工过程复杂化。这正是糖果制造的现状也是本发明的主题。
此领域中已知各种关于积极调查研究的报道。特别在以下文献中提到:
—文献US-A-4,597,981和US-A-4,323,359都与含有明胶的无糖软糖产品有关。
—文献FR-A-2,338,651中要求了一种制造含有晶体结构的软糖的新方法。该方法对于制造常规产品和无糖产品同样适用。在许多可能的糖替代品中提到了甘露醇,但是木糖醇是优选的,因为它在口中有清新的感觉,它被单独使用且被作为糖和葡萄糖浆的混合物的唯一替代品。申请人发现,这对甘露醇是不可能的。
—文献EP-A-377,278涉及营养甜味组合物,其中描述了粒状的软糖(chewypaste),还含有木糖醇。后者至少占甜味物质的38%,由于木糖醇的市场价格,工业是不倾向于这样使用。此外,从其质地看,这样获得的产品是最有利的,且它们在非常高的蒸煮温度(165℃以内)下是稳定的,而且,在再次使用前糖膏会过夜熟化。这就能理解为什么在工业上采用这种方法非常困难。
—文献EP-A-0,630,573描述了无糖的充气和颗粒状的糖果产品,它不含来自纤维素的纤维素化合物,含有选自甘露醇和赤藓糖醇的多元醇,且所述多元醇的含量为所述糖果甜味物质的13.5-28%。
因此,目前在技术或经济上还没有解决具有上述质量特征的无糖糖果产品的制造问题。
根据这一公认的事实,申请人开始着手解决这一难题,即尽可能减少制备这种糖果产品时所用多元醇的量。由于与制造难易度有关的技术性质以及经济和代谢性质(即耐消化)的原因,这是合理的。因此,该方法对于尽可能限制多元醇的掺入特别有利,这种多元醇所含的热量小于糖但高于其它如果需要也可含在这种糖果产品中的填充剂,这样大体上能降低较高卡路里。
最后,由于使用了小量多元醇,还可以引入具有有益营养或药效特性的物质,如在本发明中使用了不可忽略量的支链麦芽糊精。
在多次实验后,申请人惊奇且出乎意料地发现,支链麦芽糊精和某些多元醇的组合物可用来制备耐受性很好的无糖糖果产品,它任选地具有低热值、出色的稳定性以及合适的质地,在使用时,与糖果产品中的甜味物质相比,它特别低,尤其是低于文献EP-A-0,630,573中描述的产品。
因此,本发明的主题是一种无糖糖果产品,其特征在于,它含有一种甜味物质,这种甜味物质含有15-35%的1→6糖苷键的支链麦芽糊精,含量少于20%的还原糖,多分子性指数(重均分子量与数均分子量之比)小于5,数均分子量Mn至多等于4500g/mol,和至少一种选自赤藓糖醇、甘露醇、异麦芽糖(isomalt)、乳糖醇(lactitol)和麦芽糖醇的多元醇,所述支链麦芽糊精占所述甜味物质的0.5-75%。
对本发明的目的而言,“支链麦芽糊精”指的是专利文献EP-A-1,006,128中所描述的麦芽糊精。这些支链麦芽糊精具有不被消化的特征,它避免了在小肠中被吸收,故热值得以降低。该支链麦芽糊精中低聚合度(“DP”)分子的含量低,也有利于它们的低热值。其高1→6葡糖苷键含量减少了口腔微生物的吸收从而降低了致龋力。高含量的1→6键还赋予它们特殊的前生物性质:人和动物盲肠及结肠中的细菌,例如产丁酸细菌、产乳酸细菌或产丙酸细菌,确实显示可以代谢高度分支的化合物。另外,这些支链麦芽糊精促进双歧杆菌的生长从而不利于有害细菌的生长。这使它具有十分有益于消费者健康的特性。
根据本发明一个优选的方法,所述支链麦芽糊精含有2-5%的还原糖,Mn在2000-3000g/mol之间,且可以被完全或部分氢化。
有利地是,本发明所述糖果产品的甜味物质中的多元醇,即赤藓糖醇和/或甘露醇,和/或异麦芽糖和/或乳糖醇和/或麦芽糖醇,最多占甜味物质的13.5%,优选最多占10%,以干状态计算。
赤藓糖醇、甘露醇、异麦芽糖、乳糖醇或麦芽糖醇的准确含量可根据所制造的糖果的性质而定,但也要根据所需要的最终质地。后者可通过选择糖果中其它成分和水的含量而调节。
通常,例如假设麦芽糖醇的溶解度大于赤藓糖醇,而赤藓糖醇的溶解度大于甘露醇,为得到具有结构疏松(short texture)的如本发明所述的糖果产品,则加入的麦芽糖醇的量大于赤藓糖醇,而赤藓糖醇的量大于甘露醇。
也可将甘露醇和赤藓糖醇混合以通过一种物质控制另一种物质的结晶。在此例中,相对于糖果产品中甜味物质的总量,以干物质计,这些多元醇的量优选小于13.5%。
通过一些常规的试验,根据地设备是否制造铸件、模压、切割或挤出的糖果产品,那些精通此领域的技术人员可以很容易地确定甘露醇或赤藓糖醇的最佳含量。
在实践中,以干物质计,这些甜味物质占市售的糖果产品的60-96%,优选为70-90%,最优选为75-88%。
本发明的糖果产品可任选的含有粘度促进剂(阿拉伯树胶、明胶、改性淀粉、麦芽糊精、角叉菜胶、琼脂、果胶等)、乳化剂、保湿剂(山梨糖醇、甘油)、乳制品(奶粉、牛奶蛋白、炼乳、牛奶等)、蛋白、强甜味剂(阿斯巴坦、乙酰舒泛、糖精、环磺酸盐等),调味剂和空气。
对精通起霜值(bloom value)的技术人员而言,可考虑使用一定剂量的明胶,它能够使凝胶变稠。因此,当需要限制蛋白质供给或得到弹性的质地时,具有很高起霜值的明胶是优选使用的。相反,例如在制造营养糖果产品或药用糖果产品时也不排除使用蛋白质作为填充产品。此时,低起霜的明胶、牛奶蛋白和蛋白是优选选择的。
上述这些试剂最多占市售糖果重量的15%。
本发明所述的糖果产品,尤其是软糖、焦糖、太妃糖、乳脂软糖和牛轧糖,还可以含有适当比例的脂肪,这也是常规的配方通常含有的,脂肪的比例是精通此领域的技术人员已知的。考虑到其性质,优选使用乳脂或氢化植物油、棕榈油、椰子油或豆油。出于感官原因,这些脂肪的熔点最好在口腔温度的范围内,且其用量最好为1-10%。
可任选使用乳化剂,尤其是当存在高含量的蛋白质时。不过,由于在本发明的糖果产品配方中使用了不可忽略量的脂肪,其添加量最好占糖果产品的0.1-2%。所述乳化剂可特别选自卵磷脂、甘油的脂肪酯、蔗糖或山梨糖醇。
此外,本发明的糖果产品通常还可含有水,其含量为3-20%,优选4-17%。对于软糖、焦糖或牛轧糖,可选择较高的值。应注意的是,与常规的配方相比,其含水量非常高。
支链麦芽糊精的高粘度(在20℃,在50%干物质的溶液中,其值为193.3mpa.s)使它能够以非常高的残余水分水平和高Aw(水分活性)值生产无糖糖果产品,尤其是软糖和焦糖。有利地是,Aw大于0.4,优选大于0.5,最优选大于0.6。
本发明的充气和颗粒状的糖果产品具有以下特性是有利的,即能够用工业上已经存在的常规方法来制备。
所得极好的结果是,当本发明的无糖糖果产品是软糖时,除明胶外,它还含有甜味物质,所述甜味物质以上述比例含有选自赤藓糖醇、甘露醇和麦芽糖醇的多元醇和支链麦芽糊精。
值得一提的是,应按照软糖所需的质地选择多元醇的性质和量。
更加值得一提的是,可用支链麦芽糊精来代替所有或部分明胶,所述支链麦芽糊精含有15-35%的1→6葡糖苷键、少于20%,优选2-5%的还原糖含量,多分子性指数小于5,且数均分子量Mn至多等于4500g/mol,优选2000-3000g/mol。
当本发明的无糖糖果产品是焦糖时,如下面的例子也得到了出色的结果。
通过阅读以下实施例将更加清楚地了解本发明的其它特征和优点,这些实施例只是为了举例说明而不是限制。
实施例1:含有明胶的软糖
A-配方
组成(按重量计) | 最终产品的组成(%) | ||
A) | 支链麦芽糊精赤藓糖醇水 | 595.076.0252.0 | 69.7%9.4%- |
B) | 植物脂肪(Toffita/Loders Croklaan)甘油单硬脂酸酯 | 40.04.0 | 4.9%0.5% |
C) | 明胶(A型—180起霜)水 | 8.012.0 | 1.0%- |
D) | 乙酰舒泛K樱桃调味剂柠檬酸溶液(50%DM)红色素 | 0.77.05.3适量 | 0.1%0.9%0.3%- |
残留水 | -- -------- | 13.2% ------- | |
1000.0 | 100.0% |
B-制备方法
>常压下将混合物(A)蒸煮至120℃(白利糖度=85.2)。
>在混合时冷却并加入混合物B(预先在60℃融化)、明胶溶液(C,保持在60℃),然后当混合物的温度达到60℃时加入混合物D。
>将上述糊状物冷却。
>拉上述糊状物(1分钟,即糖料拉条机的臂旋转50次)。
>成形。
>切割并包装。
C-注释
20℃时,Aw=0.60
最终白利糖度=87.6
实施例2:不含明胶的软糖
A-配方
组成(按重量计) | 最终产品的组成(%) | ||
A) | 支链麦芽糊精赤藓糖醇水 | 595.076.0264.0 | 68.9%9.3%- |
B) | 植物脂肪(Toffita/Loders Croklaan)甘油单硬脂酸酯 | 48.04.0 | 5.9%0.5% |
C) | 乙酰舒泛K樱桃调味剂柠檬酸溶液(50%DM)红色素 | 0.77.05.3适量 | 0.1%0.9%0.3%- |
残留水 | -- ------- | 14.2% ------- | |
1000.0 | 100.0% |
B-制备方法
>常压下将混合物(A)蒸煮至108℃(白利糖度=83.5)。
>在混合时冷却并加入混合物B(预先在60℃融化),然后当混合物的温度达到60℃时加入混合物C。
>将上述糊状物冷却。
>拉上述糊状物(1分钟,即糖料拉条机的臂旋转50次)。
>成形。
>切割并包装。
C-注释
20℃时,Aw=0.63
最终白利糖度=85.7
实施例3:含有甘露醇的软糖
A-配方
组成(按重量计) | 最终产品的组成(%) | ||
A) | 支链麦芽糊精甘露醇60水 | 595.072.0252.0 | 67.3%8.6%- |
B) | 植物脂肪(Toffita/Loders Croklaan)甘油单硬脂酸酯 | 40.04.0 | 4.8%0.5% |
C) | 明胶(A型-180起霜)水 | 8.012.0 | 1.0%- |
D) | 甘露醇35乙酰舒泛K樱桃调味剂柠檬酸溶液(50%DM)红色素 | 4.00.77.05.3适量 | 0.5%0.1%0.8%0.3适量 |
残留水 | - ------- | 16.1% ------- | |
1000.0 | 100.0% |
B-制备方法
>常压下将混合物(A)蒸煮至160℃(白利糖度=84.2)。
>在混合时冷却并加入混合物B(预先在60℃融化)、明胶溶液(C,保存在60℃),然后当混合物的温度达到60℃时加入混合物D。
>将上述糊状物冷却。
>拉上述糊状物(1分钟,即糖料拉条机的臂旋转50次)。
>成形。
>切割并包装。
C-注释
20℃时,Aw=0.74
最终白利糖度=85.2
实施例4:含有麦芽糖醇的橡皮糖
A-配方
组成(按重量计) | 最终产品的组成(%) | ||
A) | 支链麦芽糊精MALTISORBP200甘露醇水 | 595.076.0252.0 | 67.0%9.0%- |
B) | 植物脂肪(Toffita/Loders Croklaan)甘油单硬脂酸酯 | 40.04.0 | 4.8%0.5% |
C) | 明胶(A型-180起霜)水 | 8.012.0 | 0.9%- |
D) | 乙酰舒泛K樱桃调味剂柠檬酸溶液(50%DM)红色素 | 0.77.05.3重量 | 0.1%0.8%0.3%重量 |
残留水 | - ------- | 16.6% ------- | |
1000.0 | 100.0% |
B-制备方法
>常压下将混合物(A)蒸煮至104℃(白利糖度=84.6)。
>在混合时冷却并加入混合物B(预先在60℃融化)、明胶溶液(C,保持在60℃),然后当混合物的温度达到60℃时加入混合物D。
>将上述糊状物冷却。
>拉上述糊状物(1分钟,即糖料拉条机的臂旋转50次)。
>成形。
>切割并包装。
C-注释
20℃时,Aw=0.64
最终白利糖度=84.3
实施例5:焦糖
A-配方
组成(按重量计) | 最终产品的组成(%) | ||
A) | 支链麦芽糊精赤藓糖醇水 | 595.076.0264.0 | 68.3%9.2%- |
B) | 植物脂肪(Toffita/Loders Croklaan)甘油单硬脂酸酯 | 48.04.0 | 5.8%0.5% |
C) | 乙酰舒泛K焦糖调味剂(Fontarome 50398)焦糖色素E241 | 0.77.05.3 | 0.1%0.8%0.6% |
残留水 | - ------- | 15.0%------- | |
1000.0 | 100.0% |
B-制备方法
>常压下将混合物(A)+混合物(B)(预先在60℃融化)加热至180℃(白利糖度=84.5)。
>在蒸煮时加入混合物C。
>冷却。
>成形。
>切割并包装。
C-注释
20℃时,Aw=0.57
Claims (15)
1.无糖糖果产品,其特征在于,它含有一种甜味物质,这种甜味物质中含有支链麦芽糊精和至少一种多元醇,所述支链麦芽糊精具有15-35%的1→6葡糖苷键,2-20%的还原糖含量,多分子性指数小于5,且数均分子量Mn为2000-4500g/mol,所述至少一种多元醇选自赤藓糖醇、甘露醇、异麦芽糖、乳糖醇和麦芽糖醇,所述支链麦芽糊精占所述甜味物质的0.5-75%,所述多元醇占6.5-13.5%。
2.如权利要求1所述的糖果产品,其特征在于,所述多元醇占所述甜味物质的6.5-10重量%。
3.如权利要求1或2所述的糖果产品,其特征在于,所述支链麦芽糊精具有2-5%的还原糖含量,且Mn在2000-3000g/mol之间。
4.如权利要求1-3中任一项所述的糖果产品,其特征在于,所述麦芽糊精被全部或部分氢化。
5.如权利要求1-4中任一项所述的糖果产品,其特征在于,它具有3-20%水含量。
6.如权利要求5所述的糖果产品,其特征在于,它具有4-17%水含量。
7.如权利要求1-6中任一项所述的糖果产品,其特征在于,其水分活性(Aw)大于0.4。
8.如权利要求7所述的糖果产品,其特征在于,其水分活性(Aw)大于0.5。
9.如权利要求7-8中任一项所述的糖果产品,其特征在于,其水分活性(Aw)大于0.6。
10.如权利要求1-9中任一项所述的糖果产品,其特征在于,除所述甜味物质外它还含有脂肪。
11.如权利要求1-10中任一项所述的糖果产品,其特征在于,它是含有明胶的软糖。
12.如权利要求11所述的糖果产品,其特征在于,支链麦芽糊精替代了全部或部分明胶,所述支链麦芽糊精具有15-35%的1→6葡糖苷键,2-20%的还原糖含量,多分子性指数小于5,且数均分子量Mn为2000-4500g/mol。
13.如权利要求12所述的糖果产品,其特征在于,所述支链麦芽糊精具有2-5%的还原糖含量。
14.如权利要求12-13中任一项所述的糖果产品,其特征在于,所述支链麦芽糊精的数均分子量Mn为2000-3000g/mol。
15.如权利要求1-14中任一项所述的糖果产品,其特征在于,它是焦糖。
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2001
- 2001-03-30 FR FR0104418A patent/FR2822644B1/fr not_active Expired - Fee Related
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2002
- 2002-03-26 ES ES02290750T patent/ES2282378T3/es not_active Expired - Lifetime
- 2002-03-26 JP JP2002577886A patent/JP4907048B2/ja not_active Expired - Fee Related
- 2002-03-26 WO PCT/FR2002/001039 patent/WO2002079263A1/fr active Application Filing
- 2002-03-26 KR KR1020037012838A patent/KR100859228B1/ko not_active IP Right Cessation
- 2002-03-26 MX MXPA03008918A patent/MXPA03008918A/es active IP Right Grant
- 2002-03-26 EP EP02290750A patent/EP1245579B1/fr not_active Expired - Lifetime
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- 2002-03-28 CA CA2379191A patent/CA2379191C/fr not_active Expired - Fee Related
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106572677A (zh) * | 2014-05-08 | 2017-04-19 | 艾维贝合作公司 | 包含高支化淀粉(hbs)的耐咀嚼糖和用于提供所述耐咀嚼糖的方法 |
CN106659185A (zh) * | 2014-06-30 | 2017-05-10 | 罗盖特公司 | 新型无脂糖果产品 |
CN106659185B (zh) * | 2014-06-30 | 2022-07-12 | 罗盖特公司 | 新型无脂糖果产品 |
Also Published As
Publication number | Publication date |
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DK1245579T3 (da) | 2007-06-18 |
AU2002253266B2 (en) | 2008-01-17 |
MXPA03008918A (es) | 2004-06-30 |
KR100859228B1 (ko) | 2008-09-18 |
ES2282378T3 (es) | 2007-10-16 |
CN1513001A (zh) | 2004-07-14 |
JP4907048B2 (ja) | 2012-03-28 |
CA2379191C (fr) | 2011-01-18 |
FR2822644B1 (fr) | 2005-03-11 |
EP1245579B1 (fr) | 2007-02-28 |
AU2002253266B8 (en) | 2008-07-03 |
US6767576B2 (en) | 2004-07-27 |
WO2002079263A1 (fr) | 2002-10-10 |
DE60218373D1 (de) | 2007-04-12 |
EP1245579A1 (fr) | 2002-10-02 |
US20020192343A1 (en) | 2002-12-19 |
CA2379191A1 (fr) | 2002-09-30 |
ATE355307T1 (de) | 2006-03-15 |
JP2004525637A (ja) | 2004-08-26 |
FR2822644A1 (fr) | 2002-10-04 |
DE60218373T2 (de) | 2007-11-29 |
KR20030083021A (ko) | 2003-10-23 |
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