CN1438838B - 含有功能成分的甜食产品 - Google Patents
含有功能成分的甜食产品 Download PDFInfo
- Publication number
- CN1438838B CN1438838B CN018117996A CN01811799A CN1438838B CN 1438838 B CN1438838 B CN 1438838B CN 018117996 A CN018117996 A CN 018117996A CN 01811799 A CN01811799 A CN 01811799A CN 1438838 B CN1438838 B CN 1438838B
- Authority
- CN
- China
- Prior art keywords
- confectionery
- sandwich
- shell
- functional component
- polyalcohol
- 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 - Lifetime
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- 238000004090 dissolution Methods 0.000 claims abstract description 16
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- 239000000203 mixture Substances 0.000 claims description 48
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Abstract
本发明涉及包含至少一种功能成分的甜食产品。其中,它有一个外壳和封闭在该外壳内的夹心,其中,该夹心包含至少一种具有当在口腔内释放出该夹心时赋予该夹心以可察觉效果的性质的甜食材料;其中,该外壳在口腔内唾液作用时能形成释放工具,起到了使该夹心从该外壳中释放出来的作用;且其中,该溶解性质使该外壳在它在口腔内完全溶解之前基本上能作为一个空壳留下来。
Description
本发明涉及一种能给消费者提供令人愉快和迅速的甜食材料释放的新型甜食产品。更具体地说,本发明涉及一种能以令人愉快和可察觉的方式递送至少一种功能成分的甜食产品。本发明也涉及从一种甜食产品中释放功能成分从而提供察觉到的快感效果以增加消费者认可的方法。
为了使功能成分封装或截留到各玻璃状、粘结或咀嚼型基质中,已经进行了许多尝试。一般来说,甜食用来作为功能成分的一种固态连续基质。该功能成分是按照在口腔中赋予固体口味的甜食基质的溶解速度递送的。使该甜食破碎是消费者加速该功能成分释放的一种解决方案,但这种解决方案可能不理想,因为牙齿问题可能产生和/或该功能成分的释放速度可能不像所推荐的那样受关注。因甜食基质的制造方法而异,该功能成分可能由于在制造过程中的热和/或机械应力而蒙受变质或损害。基于该甜食基质中功能成分的过量释放以克服由于强烈加工条件造成的高变质速率的方法,是一种高成本方法。一种压制的片剂或玻璃状基质在口腔中可以提供的“固体”口味,可以认为在有效成分递送领域内并不十分吸引人,当设想该产品主要是一种甜食时尤其如此。
填充液体的硬糖是已知的。它们也用来递送功能成分。然而,尽管中心主要是液体这一事实,但整个产品有作为一件在口腔中融化,同时中心并没有从该外壳中迅速释放出来而是缓缓和渐进式融化,从而成为一种糊状体。
高度熟化甜品中的粉末状糖夹心用来制作英格兰传统甜食例如“舍伯特柠檬”也已知多年。然而,这样的甜品尚未用来递送功能成分。进而,它在口腔中的行为方式类似于填充液体的硬糖,即外壳和夹心在口腔中慢化融化;该夹心的一个显著部分在与唾液接触的外壳内凝聚,从而在该外壳溶解期间仍在该外壳里形成团决。
在功能成分封装范畴,我们可以提到涉及一般背景的下列出版物。美国专利5,897,897涉及医药、农药、维生素、防腐剂和食用香料在一种由改性淀粉和多元醇组成的玻璃状基质内的封装。EP 0 904 784公开了一种有健康促进作用的益生菌制剂,包含容纳于一种3克蛋白质胶囊中的菌细胞、新糖(novelose)、阿拉伯胶。美国专利5,648,092涉及呈令人愉快口味可咀嚼片剂或可咀嚼包衣片剂形式的医药组合物,该片剂中除医药有效成分sulfacrate外尤其含有至少一种可迅速溶胀生理上可接受凝胶前体物加上糖或糖代用品。美国专利4,396,631描述一种含双歧杆菌甜食片剂,其中包括选自淀粉、淀粉水解物和蛋白质组成的一组的一种或多种物质。JP 2893021涉及一种用保护性包衣膜封装、用作为夹心的粉末状糖或糖醇混合物稀释的封闭双歧杆菌硬糖。JP 60083535涉及一种含有用孢子活化的乳酸杆菌的糖果制剂,是通过混合糖和粟蜜、冷却、粉碎和添加活化乳酸杆菌粉末制作的。JP 57032221公开了含有双歧微生物的糖果片剂,是通过使微生物粉末与脂肪混合、进一步添加原材料和压片制作的。EP 704164公开一种含有长寿命乳酸杆菌、脂肪和/或油、发酵奶粉和糖的甜食组合物。DE 19830528公开一种包含营养物质和微生物的多层片剂,该片剂无需冷却就能贮存。
甜食技术,尤其基于糖的甜食,也会蒙受对营养和健康提供非常微不足道的正面效果的负面形象。同时,在最近快感取向的时尚中,人们关于食品以及食品对健康和营养的真正和名副其实功能应当是什么有日益增长的普遍关注和意识。市场上已知的产品,就口味、在口腔中的感觉和外观而言,远达不到消费者的期待。具体地说,很多已知功能成分没有任何特定的香味或甚至臭味,从而使该产品携带消费起来令人不快的功能成分。
因此,已经认识到,一种快感取向产品的商业成功的至少一部分是一个该产品在口腔中如何释放的问题。消费者必须感觉到口腔中有某种显著且可察觉的东西出现,这送给他某种功能活性发生且优选以令人愉快和好味道的方式发生的信号。
本发明的一个基本目的是提供一种名副其实的甜食产品,该产品在口腔中提供一种可察觉的感觉效果作为递送一种或多种功能成分的指示信号。
本发明的另一个目的是提供一种甜食产品,该产品赋予甜食材料在口腔中的突然、迅速和可察觉释放,而不一定要咀嚼或咬破该甜食产品。
又一个目的是诱发消费者快感的效果。
再一个目的是增加消费者对功能甜食产品的认可。
本发明的又一个目的是提供该功能成分在同一甜食产品中的替代载体,这取决于该功能成分需要在口腔中递送得有多快。
又一个目的是提供在口腔中以不同速度递送功能成分的可能性,例如,要么赋予持久释放(缓释)效果,要么使具有不同活性效果、感觉和/或香味的功能成分的递送时间分开。
因此,本发明提供一种包含至少一种功能成分的甜食产品,其中,它有一个外壳和一个封闭在该外壳内的夹心,其中,该夹心包含至少一种具有当该夹心在口腔中释放时能赋予该夹心以可察觉效果的性质的甜食材料;其中,该外壳在口腔中唾液作用时能形成释放工具,起到使该夹心从该外壳中释放出来的作用。进而,该甜食材料具有能有效地与该释放工具一起起作用的溶解性质,使该外壳能在它在口腔中完全溶解之前基本上作为一个空壳留下来。
因此,该甜食产品具有显著能力,能在口腔中唾液的溶解作用时、在该外壳尚来完全融化的同时以一种可察觉的方式提供夹心的释放。
本发明也涉及一种功能甜食产品,包含:
至少一种功能成分,用于向消费者提供某一功能益处;
一种夹心,包括至少一种具有能赋予该夹心以一种在口腔中表明功能性释放的可察觉的感觉效果的性质的感觉剂;和
一种使该夹心封闭而且比该夹心溶解得慢的外壳,该外壳进一步具有由唾液活化的、用于使该夹心从外壳中释放出来的释放工具。
本发明也涉及一种用于改善消费者对含有功能成分的甜食产品的认可的方法,该方法包括向该甜食产品中掺入一种能在消费者口腔中产生一种表明功能释放的可察觉感觉效果的感觉剂。
本发明也涉及一种用于诱发消费者快感效果的方法,该方法包括对该消费者给药一种甜食产品,该产品含有一种功能成分和一种能在消费者口腔中产生一种表明功能释放的可察觉的感觉效果的感觉剂。
现在,在以下描述中,要更详细地说明本发明。
图1显示本发明一种带夹心甜品的透视图;
图2显示图1的甜味沿线A-A的剖面视图;
图3显示图1和2的带夹心甜品的一种优选生产工艺;
图4显示图1的甜品在该外壳在口腔中部分融化从而产生该夹心(夹心)的迅速释放之后的剖面视图;
图5显示按照本发明的一种变种的甜品的剖面视图;
图6显示按照本发明的另一种变种的甜品的剖面视图,其中,该外壳有管状和基本上环状的形状;
图7是按照实施例4的溶解试验中累计重量损失随时间推移的分布图;
图8是按照实施例4的示差重量损失随时间推移的分布图。
本发明提供一种新型甜食产品,该产品提供一种在口腔中可察觉的感觉效果,作为一种或多种功能成分的释放的指示信号。这增加了消费者对功能性的相信,并改善了消费者对快感的感受。本发明优选包含一种外壳和一种夹心(夹心),其中,该夹心有一种甜食感觉剂。
优选地,本甜食产品的夹心包含至少一种甜食载体或感觉剂,后者有能力流出该外壳同时在口腔中赋予一种显著效果,使得该夹心在口腔中释放时变得可清楚地察觉到。在一个优选实施方案中,该甜食载体是一种有高溶解性能的粉末状无水物,给予经由该产品与唾液接触时形成的通过工具流出该外壳的能力,并在口腔中迅速溶解。
甚至更优选的是,该载体选自一组在口腔中兼备由高溶解焓提供的清凉效果和“液体”效果的多元醇。的确,已经令人惊讶地发现,当呈这样一种多元醇形式的结晶粉末状载体从外壳里经由通过工具释放时,人们可以得到在口腔中较高溶解比例的该夹心并兼备“液体”和清凉效果。这种迅速溶解正面影响该夹心离开该外壳的方式。这种由溶解效果提供的“液体”感的感觉不同于通常由压缩片剂或玻璃状甜品提供的固体感。这种感觉也不同于只由释放得不太快并赋予糖浆状感觉的液体或粘性芯提供的液体感觉。这种效果也因如下事实而得到保持:从热力学观点来看,该多元醇随着时间推移总是处在一种非常稳定和高效率的状态,因为在贮存期间该甜食外壳可以高效率地保护它免受环境、尤其免受水分入侵损害。
在口腔中的可察觉效果因提供释放工具而得到加强,该工具具有使该夹心能迅速和充分地离开该外壳的功能,从而以一种令人愉快和好味道的方式给消费者以如下信号:在该外壳完全融化之前,夹心在口腔中逐渐得到释放。作为一种优选实施方案,该释放系统包含在该外壳上提供的至少一个小孔和/或厚度减少的区域,后者能形成至少一个与该夹心连通的外通道。当在该外壳上提供减少厚度区域时,在少数几秒期间该甜食与唾液保持接触之后便形成该通过工具。优选地,通过工具是在5~120秒、甚至更优选10~40秒的滞后时间之后形成的,以便能释放该夹心。该通过工具重要的是防止在该夹心释放之前该外壳的显著溶解,否则,不会赋予试图给消费者以功能活性指示的快感效果。在某种程度上,该通过工具也减少了消费者咬到中心的意愿,因为消费者可以感觉到该夹心的渐进式释放。也相信的是,该通过工具也参与改善消费者对功能递送的认可。
可以用来作为粉末载体的优选多元醇是那些有高负溶解热者。溶解热是一种热力学表达,定义一种溶液溶解一克溶质所需要的热量。在具有可察觉清凉效果的多元醇的情况下,能量是由该溶液给出的,从而使该溶解热变成负值。本发明的多元醇一般有低于-25卡/g、优选低于-30卡/g的溶解热。比较而言,已知蔗糖只有-4卡/g的溶解热。当该夹心在口腔中与唾液接触时,该无水多元醇与唾液之间的热力学反应瞬时地发生,并发生溶解,从而赋予该粉末状夹心是一种凉“液体”的印象。也优选的是,一种该夹心用多元醇的溶解度是相对高的。更具体地说,该溶解度优选应当高于240g/100g水(37℃)。溶解度越高,该夹心给人的感觉就越像“液体”。然而,该夹心用甜食材料应当是可溶的但不是太吸湿的,否则这可能会引起在该外壳里形成团决,从而妨碍该夹心在唾液作用时离开该外壳。
该夹心用甜食材料优选在该外壳里处于一种流动粉末状状态;即,在该外壳内不处于一种自粘固体、糊或液体状态,从而给该夹心以经由贯穿该外壳提供的通道从该外壳中自由流出的能力。该新鲜“液体”效果确实也依赖于该粉末离开该外壳时的流动性质。该粉末的显著数量可以在口腔中释放得越快,察觉到爆发性新鲜液体效果就越大,因为该粉末可立即用来与唾液接触而融化。该夹心不应当是凝聚的或压制的而在该外壳内成为自粘性料团,否则该夹心的释放会推迟直至该外壳几乎完全融化,从而赋予一种类似于结晶多元醇包衣剂口味的更“固体”口味。
一种适用的单糖多元醇优选选自木糖醇、赤藓糖醇、山梨糖醇或其组合组成的一组。木糖醇是优选的,因为根据本申请者的实验,它是最具“液体”和新鲜口味的多元醇之一,同时,在口腔中释放时因而给出其功能成分释放功能方面吸引人的可察觉效果。它也有中等范围的溶解度,这使其既非常具反应性而且也能支持在本发明外壳内的长期贮存而不结成料团。木糖醇有-30~45g/卡之间的溶解热,因该产品的化学纯度而异(例如,由Roquette Frères公司(法国里尔)供应的商业性产品是-34.8g/卡)。木糖醇的溶解度在37℃是约250~260g/100g水,而蔗糖有230g/100g水以下的溶解度、麦芽糖醇有低于205g/100g水的溶解度。山梨糖醇有较高吸湿性和约330~340g/100g(37℃)的水溶解度但在-28~26g/卡范围内的较低溶解热。假定山梨糖醇有稍高于木糖醇的清凉效果,这可以由向水中添加一定量粉末时温度的瞬间下降来衡量。山梨糖醇的实测冷却效应是约-22℃,而木糖醇是约-20℃(在37℃向50ml水中添加150g粉末时温度的瞬间下降)。然而,实际上已经注意到,木糖醇在口腔中提供比山梨糖醇更尖锐的综合“液体”和新鲜感觉。赤藓糖醇的无水结晶与其它多元醇的区别在于它们是水溶性较低的,但有约-42~-45g/卡的非常低负溶解热,这在口腔中赋予相对较弱的“液体”感但仍有一种清凉感觉。
该粉末的粒度测定控制也已经证明对于提高清凉效果以及对于加速在口腔中经由该通过工具和溶解反应的外壳空壳化是重要的。粉末颗粒越细,该多元醇物料在口腔中的释放越能品味出无粗渣感觉的“液体”。较微细的自由流动颗粒增大了释放期间该多元醇基质与液体接触的表面,从而使热交换集中在一段短得多的时间内。更具体地说,基本上,该颗粒的至少85wt%、优选至少95wt%、甚至更优选100wt%的粒度优选小于250μm。更优选的是,该颗粒的至少30wt%、优选40wt%的粒度甚至小于100μm。一个适用的粒度分布实例是:该颗粒的不到0.1wt%有500μm以上的粒度,不到1.2wt%有500~250μm的粒度,不到48wt%有250~100μm的粒度,其余有不到100μm的粒度。
该甜食载体或感觉剂可以包含为提供与该功能成分互补的感觉效果而选择的成分。例如,若该功能成分是一种兴奋剂例如咖啡因,则该感觉剂可以含有泡腾物质(例如碳酸氢盐)以增强刺激。类似地,若该功能成分是一种镇静剂例如缬草(拨地麻),则该感觉剂可以含有镇静物质以增强镇静效果。
该夹心中的甜食载体基本上由以上提到的无水多元醇组成。然而,必要时可添加少量其它成分以使该夹心增香和/或增甜或者克服该纯粹功能成分的异味。具体地说,可以使用天然的或人造的食用香料。可以有利地添加喷雾干燥和冷冻干燥的果汁例如柠檬、桔子、草莓或其它,添加量为该夹心的不到20wt%、优选不到12wt%。也可以添加酸例如柠檬酸或马来酸,其数量优选在该载体的0.1~0.3wt%范围内。
优选地,该夹心中甜食载体的数量应能有效地产生感觉效果,例如,所追求的“液体”效果和清凉效果。因此,该夹心中非多元醇的含量不应超过该夹心的50wt%。因此,有意向清凉效果的多元醇的数量应当占该夹心的至少50wt%、优选70wt%、甚至更优选至少85wt%;其余是功能成分和/或矫味矫臭成分和/或其它成分。
本发明也提供使用要么该夹心要么该外壳作为该功能成分的载体的可能性,这因特定需要而异。具体地说,如果例如出于临床原因、敏感原因和/或香味原因而需要迅速递送该功能成分,则该夹心优选是该功能成分的载体。替而代之,当有推迟该功能的递送和/或提供该功能成分的持久释放(缓释)之需要时,外壳可以是该功能成分的载体。在另一种实施方案中,当有在口腔中以不同速度递送功能成分之需要时,该夹心和外壳都可以发挥该功能成分的载体之功能。在该特定情况下,两种载体可以具有相同的功能成分,或替而代之,两种载体可以具有不同的功能成分。例如,不同的功能成分可能需要分开贮存于该甜食中并以不同溶解速率递送以优化其效率、防止抑制效应和/或降解、和/或提供改善的感觉和/或香味。
在本说明书的范围内,“功能成分”这一术语,更具体地说,系指ILSI定义,该定义说,一种功能食品,只要令人满意地证实它除有足够的营养效果外还以一种能改善健康状态和快感和/或降低疾病风险的方式有益地影响身体的一种或多种靶功能,就可以视为“功能性”食品(“欧洲功能食品的科学概念:共识文件”,British Journal of Nutrition,卷80增刊1,1998年8月)。具体地说,功能成分是可以以受控数量添加到食品中以期执行某一特定生理功能或促进消费者的健康和快感的营养物质。该功能成分可以包括在下列方面有活性效果的成分:牙科卫生或医学卫生,骨骼健康,消化帮助,肠道保护,一般营养,执行营养,紧张缓解,润喉剂,呼吸清新剂等。
按照本发明的一种优选实施方案,该甜食产品包括选自由下列组成的清单的至少一种功能成分:益生菌、益生素、维生素、酶、抗氧化剂、无机盐、氨基酸补充物、肽、蛋白质、树胶、碳水化合物、植物化学物质、右旋糖、卵磷脂、其它痕量营养物质、脑刺激物质、能量提供剂、矿物质、无机盐、植物提取物、脂肪酸、燕麦β-葡聚糖或其它功能纤维、肌酸、肉毒碱、碳酸氢盐、柠檬酸盐、咖啡因或其任何混合物。这些功能成分可以封闭在该夹心内和/或在该外壳内。很多功能成分是热敏感化合物例如益生菌或维生素,它们在高于约70~80℃的温度加热时会降解。因制造方法而异,该外壳用材料在蒸煮阶段可能达到这样的温度水平或甚至超出。因此,已经发现该夹心中的粉末状载体是成功地隔离该功能成分、使该功能成分在封装到该外壳中之后保活和/或保持活性的一种有效工具。甚至更令人惊讶的是,已经发现,从有低溶解热的那些中选择的多元醇例如木糖醇,在用熔融的外壳用材料打包的步骤期间有保护热敏感功能成分的能力。具体地说,试验已经显示,可以将热敏感功能成分例如微生物包在该外壳内,同时该微生物可以抵御该热包被而无显著死亡率。
本发明中可以使用的热敏感功能成分典型地包括公认为能赋予人体以有益效果的、呈活微生物喂养补充物形式的益生微生物、益生微生物是通过改善宿主肠道微生物平衡而对宿主产生有益影响的微生物(Fuller,R;1989;J.Applied Bacteriology,66:365-378)。有多种多样的适用益生微生物,具体地说,它们涉及免疫系统活化、预防病原引起的细菌过度生长、预防腹泻和/或肠内菌丛回复。益生微生物包括酵母,例如双歧杆菌、乳酸杆菌、链球菌、酵母属。优选的是,该微生物呈喷雾干燥或冷冻干燥形式。
更优选的是,所述益生菌可以选自下列组成的一组:约氏乳酸杆菌、类干酪乳酸杆菌、长双歧杆菌B129、长双歧杆菌B128、青春双歧杆菌Bad4、和乳双歧杆菌Bb12。这些菌株,除乳双歧杆菌Bb12外,都根据《布达佩斯条约》保藏在国立微生物保藏中心(CNCM)CollectionNationale de Cultures de Microorganismes(CNCM),Institut Pasteur,28rue de Docteur Roux,75724 Paris Cedex 15,France。
约氏乳酸杆菌(NCC 533)(Lactobacillus johnsonii(NCC 533))于1992年6月30日保藏,保藏号CNCM I-1225,
类干酪乳酸杆菌(NCC 2461)(Lactobacillus paracasei(NCC 2461))于1999年1月12日保藏,保藏号CNCM I-2116,
长双歧杆菌(B129)(NCC 490)(Bifidobacterium longum(B129)(NCC 490))于1999年3月15日保藏,保藏号CNCM I-2170,
长双歧杆菌(B128)(NCC 481)(Bifidobacterium longum(B128)(NCC 481))于1999年3月15日保藏,保藏号CNCM I-2169,
青春双歧杆菌(Bad4)(NCC251)(Bifidobacterium adolescentis(Bad4)(NCC 251))于1999年3月15日保藏,保藏号CNCM I-2168,
乳双歧杆菌(Bb12)(Bifidobacterium lactis(Bb12)可以从HanzenA/S,10-12Boege Alle,P.O.Box 407,DK-2970得到。
益生菌的数量可以按照特定需要改变。然而,在一种优选实施方案中,一枚甜食产品中乳酸杆菌的数量是102~1012个/克、更优选107~1011个/克、甚至更优选108~1010个/克。一种产品中每克的杆菌数量优选根据每天要消费的产品数、按照推荐的日剂量来确定。
优选的是,益生素也可以有利地单独或与益生菌组合用于该甜食产品中。益生素包含碳水化合物,更具体地说,寡糖。这种类型的益生素有能力抵御人体消化道的酶引起的水解,可以到达结肠而不降解,并提供特别适合于益生菌生长的碳水化合物物质。寡糖可以从葡萄糖、半乳糖、木糖、麦芽糖、蔗糖、乳糖、淀粉、木聚糖、半纤维素、菊粉或这些的混合物产生。精制的商业上可得产品例如果寡糖含有约95%以上呈寡糖形式的固体。在一种优选实施方案中,该益生素包含果寡糖和菊粉的混合物。优选这种混合物包含或由Orafti公司商业化的、商业上可得的和的混合物。这种类型的一种益生菌已经证明能改善免疫系统的反应。
其它适用功能成分包含维生素和矿物质,这些是身体通常不能合成的,而且是确保正常生长和/或日常身体保养所必需的。水溶性的或油溶性的维生素都可以以适量用来作为功能成分。这些维生素优选包括在该夹心中,因为它们通常是对光线、氧气和/或热量敏感的。一份可以使用的维生素清单包括但不限于:维生素A(抗干眼醇或视黄醇)、维生素D、维生素E(α-生育酚)、维生素K、维生素B和/或PP(烟酸或烟酰胺)和维生素C(L-抗坏血酸)。维生素的热敏感性可以在一个广阔范围内变化。例如,维生素B1是高度热敏感的,而维生素B3(烟酸)能抵御非常温度而无损害。维生素A、B2、B6和C也是光敏感的,因而应当包括在夹心中才会有较长的贮存稳定性。维生素A、B1、B6和E是氧气敏感的,因而也应当包括在夹心中才会有优选的贮存稳定性。该甜食中维生素的剂量可以与特定需要相适应。优选的是,一种产品可以含有所希望功能成分的所推荐日数量(RDA)的一部分。例如,假设每日消费5个甜品,并遵循欧洲RDA推荐值,则优选的是,一个单一甜品应当使用可多达160μg、优选70μg~90μg维生素A;一个单一甜品应当使用可多达12mg、优选5mg~7mg维生素C;一个单一甜品应当使用可多达2mg、优选0.8mg~1.2mg维生素E;一个单一甜品应当使用可多达1μg、优选0.4μg~0.6μg维生素D;一个单一甜品应当使用可多达0.28mg、优选0.12mg~0.15mg维生素B1。
抗氧化剂可以单独或与其它功能成分组合用于功能成分,例如:谷胱甘肽过氧化物酶,超氧化物歧化酶,过氧化氢酶,辅酶Q10,蜂蜜,生育酚,β-胡萝卜素或其它类胡萝卜素,栎精,芸香苷,类黄酮,儿茶酸,花色素类,艾榴苷和人参皂甙类。实际上,这些抗氧化剂中只有少数几种可以在植物提取物中以显著数量找到。实例是含有银杏黄酮类的银杏树叶,含有花色素类的乌饭树果实,含有人参皂甙类的人参根,和含有艾榴苷的艾榴根。功能成分也可以是一种选自下列组成的一组的植物化学物质:多酚、procyanidin、酚酸、儿茶素或表儿茶素、异黄酮、萜烯、或其它植物营养性植物材料。
优选的是,作为功能成分的适用矿物质包括宏量营养物质例如钠、钾、钙、镁、磷或寡量元素例如铁、锌、铜、硒、铬、碘。已知宏量营养物质在人体的复杂代谢中例如在细胞阳离子交换中发挥必需的作用。一种优选的宏量营养物质是作为骨骼的一种基本成分的钙。遵照欧盟推荐日数量推荐值和假设例如平均日消费5个甜食产品,则一个单一食品的钙使用量可多达160mg、优选60mg~90mg。
痕量元素是以通常低于5g的数量存在于人体中的矿物质。锌是一种优选的矿物质,因为它有助于补偿它在氧化应力期间增加的损失,它有抗氧化剂性质并有助于金属硫蛋白的合成,它是蛋白质合成的一种基本因子并有助于改善免疫系统的功能。遵照欧盟推荐日数量推荐值和假设日消费5个甜食产品,则一个产品的锌使用量可多达3mg、优选1.3mg~1.7mg。
硒也因其抗氧化剂性质而成为一种优选矿物质而且是谷胱甘肽的一种辅助因子。也已知硒有助于肌肉和精子的完整性而且在肝代谢中也发挥某种作用。缺硒可能导致严重的心脏损害、骨骼损害或神经-肌肉损害。优选的是,遵照欧盟推荐日数量推荐值和假设日消费5个甜食产品,一个甜品的硒使用量可多达11μg、优选4μg~6μg。
优选的是,功能成分用活性营养物质可以包括氨基酸、二肽或多肽或蛋白质或基本脂肪酸。氨基酸的一个适用实例是谷氨酰胺,它提供了向胃肠细胞和免疫细胞提供燃料的优点,减少了细菌易位,而且有助于防止肌肉损失和改善氮平衡。
肽的优选实例是能有效抑制造成牙齿菌斑和龋齿的细菌的粘合的乳酸源糖肽。更具体地说,这种类型的牙科和抗菌斑龋齿剂包含选自κ-酪蛋白糖肽及其脱唾酸基衍生物(也称之为“CGMP”)的有效成分。这样的有效成分只有在口腔中少数几秒之后才对牙齿菌斑有效果。因此,由于其迅速的释放和溶解速度,该夹心特别适合于用来作为这些糖肽的载体。在欧洲专利283675中给出了这些活性糖肽的详细描述,该专利的内容列为本文参考文献。其它肽也可以是一种有抗龋齿性质的磷酸肽或其盐,例如有包括A-B-C-D-E顺序在内的5~30个氨基酸的那些,其中,A、B、C、D和E独立地是磷酸丝氨酸、磷酸苏氨酸、磷酸酪氨酸、磷酸组氨酸、谷氨酸和天冬氨酸,以及包含这些的组合物尤其牙用组合物。这些磷酸肽的详细描述详见美国专利5,015,628。
多肽的其它实例是半胱氨酸、乙酰半胱氨酸、胱氨酸甲硫氨酸或这些的混合物。已知半胱氨酸及其衍生物提供有助于抵御氧化应力的优点而且有助于蛋白质合成。
其它活性营养物质可以是功能纤维或磷脂质。
活性化学物质的进一步实例是以中枢神经系统兴奋剂闻名并作为咖啡或茶提取过程的一种副产物得到的咖啡因。
优选的是,该功能成分可以有利地取自植物提取物类别,该类别选自下列组成的一组:瓜拉拿、银杏、可拉仁、白毛茛、Golo Kola、五味子、接骨木、圣约翰草、缬草和麻黄,β-谷甾醇、咖啡因、咖啡醇、D-苧烯、kabweol、诺米林、oltipraz、磺基棕榈叶烷、柑桔黄酮、红茶、白茶、爪哇茶、叶酸、蒜油、纤维、绿茶提取物、柠檬油、肉豆蔻、甘草、薄荷醇、洋葱油、橙油、迷迭香提取物、乳蓟提取物、松果菊、西伯利亚参或人参、蜜蜂花、醉椒、冰铜、越桔、大豆、柚子、海草、山楂、来檬花、鼠尾草、丁香、罗勒、姜黄素、牛磺酸、野燕麦、蒲公英、龙胆、芦荟、葎草、肉桂、胡椒薄荷、葡萄、黑蓍草、茴香、药用蜀葵、姜、滑榆、小豆蔻、芫荽、茴芹、百里香、地黄、桉树、薄荷醇、醉胡椒、五味子、睡茄、莲香花、枸杞、西番莲。
该功能成分优选可以是(微)胶囊化的,以期增加其稳定性和保持其活力。(微)胶囊化意味着用各种已知技术例如喷雾干燥、喷雾深冷或喷雾冷却、挤塑包衣、流态床包衣、脂质体截留、凝聚、包合配合、离心挤塑和旋转悬浮分离,把功能成分装入小(微)胶囊里。胶囊材料可以是下列清单中任何一种或多种:脂肪、淀粉、糊精、藻酸盐、蛋白质、脂质。功能成分的胶囊化也可以提供推迟功能成分释放和/或在消化部位即嘴和/或消化道中沿一段较长时间使功能成分逐渐释放。
在一个优选方面,该夹心部分应当占包括该外壳部分在内的整个甜食产品的6~30wt%、更优选占8~22wt%、甚至更优选占11~18wt%。由于两个主要技术原因,最大夹心数量已经证明是一个限制因素。第一个原因是由于工艺困难,当使用惯常模头成形方法时,封装有太高比例粉末的夹心就经历这样的困难。如果该外壳不够紧密,则在贮存期间该粉末可能从该外壳中漏出,从而造成由于留在外壳中的粉末不足而引起的不良反应性效果。该夹心比例受限制的第二个原因是,该外壳也弱化了,壁厚太小可能引起该外壳破裂,尤其当该产品包装时若不给予非常特殊的注意更是如此,这会导致残次包装产品比例提高。另一方面,若夹心的数量太低,则该外壳就会太厚,该释放不会构成与唾液接触,而且可察觉效果例如液体效果和增鲜效果可能丧失或至少严重弱化。该外壳也可能封闭得太牢固并使夹心的释放推迟得太多。
该夹心可以全部地或只部分地充满该外壳,因该外壳的尺寸而异。对于相对小或中等尺寸甜品来说,该外壳是完全地充满了该夹心的,从而同时确保所希望的液体效果和功能效果。该外壳有通常甜品的尺度,即主重量范围为1~6g、优选1.2~3g。
在本发明的一个优选方面,该甜食的外壳是一种硬糖,也常称之为硬甜品或高度熟化糖皮,即一种固体、玻璃状和无定形的外壳。该外壳可以只含有糖醇。在这种情况下,该甜食就完全是无糖的、不发生龋齿的和低热量的,这也使它适合于儿童、老年人、糖尿病人或适用于牙齿卫生或呼吸清新。该外壳用糖醇可以是任何一种商业上可得、经济上令人满意、适用于非吸湿性硬糖皮的糖醇。该外壳用多元醇优选选自下列组成的一组:异麦芽糖醇、山梨糖醇、麦芽糖醇、甘露糖醇、乳糖醇、聚右旋糖和这些的组合。
除这些多元醇外,碳水化合物例如蔗糖和加氢葡萄糖糖浆或其它糖类也可以与多元醇混合使用或代替多元醇用来制作该外壳。例如,该外壳可以有一种不太粘而且失去其玻璃状外观的倾向较低的碳水化合物组成,如美国专利5,601,866中所述,该专利列为本文参考文献。相关添加剂例如天然的或人造的食用香料、着色剂,或其它有效成分例如酸或增甜剂,可以以惯常数量添加到该外壳的组合物中。
高度熟化外壳的最终湿含量优选低于3wt%、更优选低于约2wt%,从而赋予更长的该产品贮存寿命和高效率地使该夹心保持干燥和反应性。
如同已经提到的,该外壳应当有足够的厚度以耐受操作和包装作业而不容破裂或破损,否则会造成粉末损失,从而不会赋予或赋予较少的可察觉效果,例如木糖醇载体的清凉效果。优选,该外壳的厚度是1~4mm、更优选1.5~2.5mm。该外壳可以由一个或若干个不同硬度、纹理和/或香味的层次构成。例如,它可以包含一个较软的内层和一个覆盖于其上的硬薄包衣层。
作为“外壳”,我们系指任何一种以宏观尺度(至少1mm长)提供的、其中可以贮存显著数量夹心的壳结构。因此,该外壳可以有各种不同形状,例如球形、卵球形、管形或环形。
在本说明书范围内,采用“包含”(动词或分词)系指“除其它事物外包括”。不要把它理解为“只由......组成”。
现在,把本发明作为与附图有关的优选非代表性实例加以说明。
本发明的高度熟化外壳可以通过一种浆状物的长时间脱水得到。一般来说,该浆状物由糖类和/或多元醇的含水混合物制成,该混合物以适当比例在一个蒸煮器中在130~150℃的温度、优选在真空条件下煮熟,达到低于2.5%、优选约1%的高最终固体含量。在这个阶段可以添加耐热功能成分。例如,像百里香油或蜂胶这样的精油可以作为该外壳成分的一部分添加而不会蒙受变质。蒸煮后,把煮过的物料倾倒到一块冷平板上,以达到一种适用的塑性稠度。
如图3中所示,把煮过的塑性物料3传送到一个分批辊轧机10上,在这里拉出该塑性物料的锥体30。该分批辊轧机包括许多因制造商规格而异的锥形辊11,它们具有在末端形成一根连续的塑性物料条带的功能。在该甜食锥体中配置一根中心夹心管40,而包含计量数量的多元醇载体和功能成分的中心夹心被迫沿该管移动,延伸到该锥体长度的2/3~90%。例如,一种有储料管的7RL型间歇式成形器是由Nuova Euromec公司商业化的,这台离开分批辊轧机的成形器含有多元醇结晶粉末和功能成分的夹心50。
该夹心用粉末来自螺旋供料器41而向中心管40供料。下一阶段在于使用一种条带规6例如Nuova Euromec公司(Nuova Euromec,Machinery Divison,24057 Martinengo(Bg),Italy)制造的61FL型Ropesizer,使条带5尺寸达到所希望的横截面。用一种模头成形器件8,例如一种有高产出速率的链式模头样组件(例如Nuova Euromec公司制52STV型),从经过条带规调整的夹心条带切割、成形个体甜食产品。该链式模头组件8包含若干对半模件80,这些半模件在该链条旋转期间装配并将该夹心条带冲压成个体所希望的封闭形状。这样,该填充甜品的切割端就通过冲压封闭或部分封闭。
如以上提到的,夹心的比例优选应当不超过30wt%、更优选不超过22wt%、甚至更优选不超过18wt%,以限制会导致贮存期间夹心意外泄漏或造成外壳脆性的严重封闭问题。该夹心的优选数量是该甜食产品的12~15wt%。
按照这种方法,在该外壳内产生至少一个减少厚度区域和/或甚至一个小洞,以使该夹心能在口腔中排放。这样的减少厚度区域和/或小洞应当能在该外壳中形成至少一个与该夹心连通的通道,该通道具有能有效地允许该夹心的至少一个显著部分迅速释放到口腔中的尺寸。该减少厚度区域可以是通过该甜食条带的模头加压而得到的扁平狭缝。所得到的通道是在该产品导入口腔中与该夹心释放开始之间的某一时间滞后之后形成的。该时间滞后有5~120秒、更优选10~40秒,因初始厚度减少量、该外壳的甜食材料的熔融性质等而异。因该通道的尺寸而异,该夹心的释放是或多或少渐进性的。这些通道也有渐进性扩大的趋势,从而加速夹心在口腔中的释放。随着该夹心连续接触唾液,溶解几乎是瞬时的。在该产品在口腔中保持约30~150秒、优选30~60秒之后,该夹心往往就完全释放而留下该外壳的空壳。
图3显示作为对该夹心条带的冲压作用的结果的减少厚度区域70。如图4中所示,外壳73的减少厚度区域70在整个外壳73完全溶解之前形成了唾液溶解的较薄弱区域。优选,该减少厚度在该外壳平均厚度的0.8~0.01倍、优选0.5~0.05倍范围内。因此,在两种情况下,在口腔中少数几秒之后都留下较大的通道710、711,它们使得在该外壳的其余部分显著融化之前该夹心能够释放出去。作为包括该多元醇和有效成分的夹心的这种渐进性但迅速释放的结果,产生了一种非常令人愉快的凉“液体”感觉。该外壳的剩余部分作为能提供功能成分持久释放的一个空壳留下。重要的是要注意该外壳两半的界面上减少厚度区域的特定楔形形状74(图2)。这一区域中该外壳里面的这样一种楔形形状在该外壳壁充分融化时产生通道或开孔。
图5显示在外壳73内形成的、彼此相对的小孔720、721的一种甜食产品。这些孔是通过在模头零件内提供适当间隙而在该外壳的模头成形期间产生的。这些孔之所以在该链式模头单元中该甜食外壳成形压缩期间产生,主要是由于不允许蒸煮物料封闭该外壳的粉末夹心的缘故。这些孔的尺寸可以与该甜品中添加的夹心数量相联系,夹心越多,孔就越大。有较低填充水平者,这些孔可以几乎完全封闭。因此,除其它因素外,孔径可以通过调整该外壳内粉末的数量来控制。这些孔应当具有与该粉末的粒度相适的尺寸,以期不让该粉末在贮存条件下显著泄漏而在与唾液短暂接触时仍能恰当地释放。小孔是在该外壳内等于或小于250μm、优选等于或小于100μm的孔,从而向消费者提供在口腔中活性释放的真实印象。
图6显示一种变化,其中,外壳73是从管的一部分得到的,并填充了夹心8。该管成形得能形成一种填充环同时留下两上自由端75和两个小孔750、751。
该甜食产品的形状没有严格限制。该产品可以成形为圆的、方的、多角形的形式或细长棒状而不背离本发明的精神。
在一种可能替代方案中,该外壳可以用一种可咀嚼的结晶化结构形成,该结构在甜食业内称为“低熟化”糖果例如奶油软糖、焦糖或太妃糖。这些甜品的生产方法类似于高熟化糖果的生产方法,尽管蒸煮条件可能稍有变化。一种糊状物要产生一种结晶化或非结晶化的高固体流体,后者可以借助于一种模头或链式模头组件拉成一根条带、加夹心和成形。
在另一种变种中,该外壳可以用一种咀嚼树脂材料制成。基本上,该可咀嚼树脂包括一种增塑橡胶或聚合物、树胶基料纹理剂以及糖和/或总体增甜剂例如山梨糖醇、甘露糖醇、加氢淀粉水解物、异麦芽糖醇和木糖醇或任何适用的多元醇。可以添加食用香料以给该可咀嚼外壳以一种口味,该外壳可以配混精油,这是咀嚼树胶业内已知的。也可以向该外壳组合物中添加水果酸例如桔子、柠檬、薄荷、草莓或葡萄以增强该外壳的香味效果。可以使用高强度增甜剂来增加甜味,例如丁磺氨K、天冬甜素、thaumatin、甘草甜素或糖精。该咀嚼树脂外壳可以盘式包衣糖或糖醇,以赋予一层表面刚性包衣。
该咀嚼树脂的橡胶或聚合物可以含有合成弹性体和/或天然弹性体。合成弹性体可以包括但不限于聚异丁烯、异丁烯-异戊二烯共聚物、聚乙烯-乙酸乙烯酯、聚异戊二烯、聚乙烯、乙酸乙烯酯-月桂酸乙烯酯共聚物或这些的组合。天然弹性体可以包括天然橡胶例如胶乳和银葡胶,天然树脂例如节路顿胶、lechi caspi、perillo、sorva。巴拉塔树胶等。优选的合成弹性体和天然弹性体比例因该咀嚼树胶是一种惯常树脂还是一种泡泡树胶而异。增塑剂可以包括诸如酯胶或咀嚼树胶业内众所周知的其它适用增塑剂。
纹理剂可以包括碳酸镁和碳酸钙、研磨石灰石、硅酸盐、粘土、氧化铝、滑石、氧化钛、磷酸盐、纤维素聚合物、或这些的组合。
以下描述非限制性实施例,百分率按重量计,除非另有指出。
实施例
以下实施例进一步说明本发明。
实施例1
异麦芽糖醇F 80kg、麦芽糖醇糖浆10kg和水10kg的混合物在60%真空下蒸煮直至达到155℃的蒸煮温度。所得到的蒸煮物料加食用香料、着色剂、酸化、冷却到70℃。向一台配备粉末泵的分批辊轧机中加进该蒸煮物料。粒度小于250μm的木糖醇粉末(90级,法国Roquette公司)和冷冻干燥约氏乳酸杆菌(Iactobacillus Johnsonii)混合在一起,并加进该泵的料仓中。以100g益生菌培养物(1011个/g)/100kg木糖醇的比例制备益生菌木糖醇夹心。
然后,把该木糖醇和益生菌夹心泵送到该蒸煮物料中,在链式模头设备上冲压该甜品。泵送该夹心,达到成品总重量的约10wt%的数量。
益生菌的初始计数是,在该夹心装进该外壳内之前为2×108个/g。在制造后进行最终计数,给出7×107个/g,从而显示该初始计数的微小衰变。
实施例2
以下实施例有增强细胞修复和人体活力可持续性的效果。异麦芽糖醇F 80kg、麦芽糖醇糖浆10kg和水10kg的混合物在60%真空下蒸煮直至达到155℃的蒸煮温度。该蒸煮物料加食用香料、加着色剂、酸化、冷却到70℃。把该物料加进分批辊轧机中。另外,按照下列组成制备木糖醇和维生素粉末的混合物:木糖醇98.279wt%,柠檬酸1.5wt%,维生素B1 0.002wt%,维生素B2 0.003wt%,维生素B6 0.006wt%,着色剂0.2wt%,食用香料0.01wt%,并加进该泵中。以总重量的约10wt%泵送该粉末夹心。
实施例3
本实施例是一种有抗氧化剂性质并有细胞损伤修复效果的甜食产品。外壳用相同蒸煮物料是按照实施例1和2生产的。木糖醇和维生素粉末是用如下混合物制备的:木糖醇98.285wt%,柠檬酸1wt%,抗坏血酸钠0.3wt%,维生素E 0.025wt%,绿茶提取物0.180wt%,食用香料0.2wt%,着色剂0.01wt%。该粉末夹心是总重量的约10wt%泵送的。
实施例4
本实施例是一种有抗龋齿性质和牙齿釉质再矿化活性的甜食产品。按照实施例1~3生产相同的外壳用蒸煮物料。用以下混合物制备一种木糖醇粉末和CGMP:木糖醇粉末55.5wt%、CGMP 42wt%,薄荷食用香料2.5wt%。以总重量的约12wt%泵送该粉末夹心。
实施例5
本实施倒是一种有人体再钙化活性的甜食产品。按照实施例1~4生产相同的外壳用蒸煮物料。用以下混合物制备一种木糖醇粉末和钙:木糖醇粉末68.42wt%,钙(从牛奶得到的级分)13.3wt%,碳酸氢钠8.32wt%,柠檬酸6.36wt%,苹果酸2wt%,食用香料1.6wt%、以总重量的约12wt%泵送该粉末夹心。
实施例6 比较性溶解试验
有完全相同尺度的一种本发明甜品和一种填充液体甜品提交进行如下比较溶解试验。这些甜品是以相同蒸煮参数和相同的外壳用糖处方生产的,但有不同的夹心,即本发明甜品中的木糖醇粉末夹心,与比较甜品情况下的液体糖夹心相比较。
由50wt%蔗糖、45wt%葡萄糖、4wt%水和1wt%柠檬酸组成的两种甜品用外壳均以实施例1中所述方式制作。本发明的甜品有平均粒度90μm的木糖醇粉末夹心。比较而言,比较甜品的夹心是糖组合物和水以足以达到折射率法测定值为84%Brix(类似于液体蜂蜜)的相对比例配制的一种液体夹心。该液体夹心的糖组合物由50wt%蔗糖、25wt%葡萄糖、25wt%转化糖组成。
选择一个由六名训练有素人员组成的评估小组,用嘴测试这些甜品的溶解作用。这些评估员必须吸吮每个甜品并分别每15秒钟将每个甜称重,直至包括外壳在内的甜品完全溶解。每位评估员重复三次该溶解试验。每位评估员使用其“自己的吸吮速度”,当该溶解样品的剩余部分不可能称重时评估结束。根据总体结果建立每个样品的平均溶解曲线。
图7代表随时间推移的累计溶解曲线。它显示最终溶解时间对应于该曲线的最高点以及与时间有关的重量损失变化。如该曲线的较锐斜率所说明的,本发明的甜品比包含液体夹心的甜品溶解得快。该曲线图也显示,本发明的甜品比参照甜品先完全融化。
图8代表由与说明在口腔中的溶解速度的重量百分率有关的重量变异组成的示差溶解分布图。在头20秒期间,两种甜品的行为基本上是类似的,这对应于这些外壳的初期融化。20秒之后,已经使该外壳中的通道变得足够开放从而允许该夹心在口腔中的潜在泄漏。因此,给木糖醇夹心和液体夹心两者都提供了在口腔中释放的可能性。在该曲线(约20~35秒之间)的部分证实,木糖醇夹心的释放比液体夹心的释放快得多。约55秒(平均时间)后木糖醇夹心已经完全离开该外壳,使该外壳成空壳。然后,在填充木糖醇的甜品中,溶解速度是稳定的,直至孔径大得足以允许溶解液体即唾液容易地渗透到该空外壳中,使得该外壳的溶解能从内部进行。也异乎寻常地注意到,由于唾液导入该外壳内部,溶解速度再次加速,反之,参照甜品的溶解速度是相对平稳和缓慢的,表明外壳和液体夹心同时溶解。作为感觉事实,注意到,有液体夹心的参照甜品赋予微弱且缓慢的液体释放,品尝起来更像一种糊状物口味。它也没有赋予任何清凉效果。此外,该参照甜品的外壳在该液体中心在口腔中完全溶解之前也几乎已经完全溶解而变成小独立片。比较而言,木糖醇夹心是在口腔中迅速释放和溶解的,给出一种美妙的液体和新鲜感觉。当将该产品保持在口腔中而不咀嚼时,令人惊讶地感觉到该外壳排空该夹心同时唾液通过该扩大的通道。
实施例7 消费者认可和快感试验
用2个由12名未经培训的消费者组成的评估小组进行比较置信试验。所有评估员都是健康的。要求这些消费者把实施例2和3的甜食产品与比较例比较,这些比较例除功能成分的载体包含蔗糖、葡萄糖糖浆、食用香料和着色剂的混合物外都相同。
在一组试验中,以盲目和无规顺序的方式给一组评估员吃甜食产品。请求这些评估员按照快感和按照察觉到的效果给这些甜食产品评定等级。这些评估员中绝大多数发现实施例2和3的甜食产品是显著地更可接受的和令人愉快的。所有评估员都确认实施例2和3的产品为能赋予更可察觉的、功能材料在口腔中释放的感觉的产品。
在第二组试验中,把第二组评估员分成两个相等分组。给一个分组吃实施例2的甜食产品。给另一个分组吃等效的比较甜食产品。两个分组都被告知该功能活性。要求这些评估员在为期30天内按照RDA推荐值使用该甜食产品。30天后,与这些评估员面谈,以确定他们的总体快感和健康感受。消费实施例2的甜食产品的评估员表达出健康和快感的优选总体感受。这些评估员比另一个分组的评估员更偏爱该甜食产品。
Claims (35)
1.一种包含至少一种功能成分的甜食产品,其中,它有一个外壳和一个封闭在该外壳内的夹心,其中,该外壳包含至少一种选自糖醇和碳水化合物的成分,并且该夹心包含至少一种具有当该夹心在口腔中释放时能赋予该夹心以可察觉效果的性质的多元醇;其中,该外壳在口腔中唾液作用时能形成释放工具,起到使该夹心从外壳中释放出来的作用,且其中,该多元醇具有能有效地与该释放工具一起起作用的溶解性质,从而使该外壳能在它在口腔中完全溶解之前基本上作为一个空壳留下来。
2.按照权利要求1的甜食产品,其中,该夹心的多元醇呈粉末状无水形式。
3.按照权利要求2的甜食产品,其中,该夹心的多元醇经选择能在口腔中释放时赋予一种瞬间液体和清凉效果。
4.按照权利要求1或2的甜食产品,其中,该夹心的多元醇的至少85wt%的颗粒粒度小于250μm。
5.按照权利要求4的甜食产品,其中,该夹心的多元醇的至少95wt%的颗粒粒度小于250μm。
6.按照权利要求1的甜食产品,其中,所述释放工具包含在该外壳中提供的至少一个孔和/或厚度减少的区域,它们能形成至少一个与该夹心连通的外通道。
7.按照权利要求6的甜食产品,其中,所述至少一个孔等于或小于250μm。
8.按照权利要求7的甜食产品,其中,所述至少一个孔等于或小于100μm。
9.按照权利要求6的甜食产品,其中,该夹心部分占包括该外壳部分在内的整个甜食产品的6~30wt%。
10.按照权利要求9的甜食产品,其中,该夹心部分占包括该外壳部分在内的整个甜食产品的8~22wt%。
11.按照权利要求10的甜食产品,其中,该夹心部分占包括该外壳部分在内的整个甜食产品的11~18wt%。
12.按照权利要求1的甜食产品,其中,所述该多元醇的溶解热低于-25卡/克。
13.按照权利要求12的甜食产品,其中,所述该多元醇的溶解热低于-30卡/克。
14.按照权利要求12的甜食产品,其中,该多元醇选自木糖醇、赤藓糖醇、山梨糖醇及其组合。
15.按照权利要求1的甜食产品,其中,在该产品已在口腔中保持30~150秒之后,该夹心完全释放而留下该外壳的空壳。
16.按照权利要求1的甜食产品,其中,该夹心是该功能成分的载体。
17.按照权利要求1的甜食产品,其中,该外壳是功能成分的载体。
18.按照权利要求1的甜食产品,其中,该夹心和该外壳都是功能成分的载体。
19.按照权利要求1的甜食产品,其中,该夹心和外壳是相同功能成分的载体。
20.按照权利要求1的甜食产品,其中,该夹心和外壳是不同功能成分的载体。
21.按照权利要求1的甜食产品,其中,所述功能成分选自下列组成的一组:益生菌、益生素、维生素、酶、抗氧化剂、无机盐、氨基酸补充物、肽、树胶、右旋糖、卵磷脂、其它痕量营养物质、脑刺激物质、能量提供剂、矿物质、无机盐、植物提取物、脂肪酸、燕麦β-葡聚糖或其它功能纤维、肌酸、肉毒碱、碳酸氢盐、柠檬酸盐、咖啡因或其任何混合物。
22.按照权利要求1的甜食产品,其中,所述功能成分为植物化学物质。
23.按照权利要求1的甜食产品,其中,所述功能成分是碳水化合物或蛋白质。
24.按照权利要求21的甜食产品,其中,所述益生菌选自双歧杆菌、乳酸杆菌、链球菌和酵母菌。
25.按照权利要求21的甜食产品,其中,该益生素包含从葡萄糖、半乳糖、木糖、麦芽糖、蔗糖、乳糖、淀粉、木聚糖、半纤维素、菊粉或其混合物产生的寡糖。
26.按照权利要求25的甜食产品,其中,该益生素包含果寡糖和菊粉。
27.按照权利要求21的甜食产品,其中,所述肽包含一种有抗龋齿作用的糖肽或磷酸肽。
28.按照权利要求21的甜食产品,其中,所述维生素包括维生素A、维生素D、维生素E、维生素K、维生素B和/或PP和维生素C以及其组合。
29.按照权利要求21的甜食产品,其中,所述矿物质包括钠、钾、钙、镁、磷、铁、锌、铜、硒、铬、碘和这些的组合。
30.按照权利要求21的甜食产品,其中,所述植物提取物选自:瓜拉拿、银杏、可拉仁、白毛茛、Golo Kola、五味子、接骨木、圣约翰草、缬草和麻黄,β-谷甾醇、咖啡因、咖啡醇、D-苧烯、kabweol、诺米林、oltipraz、磺基棕榈叶烷、柑桔黄酮、红茶、白茶、爪哇茶、叶酸、蒜油、纤维、绿茶提取物、柠檬油、肉豆蔻、甘草、薄荷醇、洋葱油、橙油、迷迭香提取物、乳蓟提取物、松果菊、西伯利亚参或人参、蜜蜂花、醉椒、冰铜、越桔、大豆、柚子、海草、山楂、来檬花、鼠尾草、丁香、罗勒、姜黄素、牛磺酸、野燕麦、蒲公英、龙胆、芦荟、葎草、肉桂、胡椒薄荷、葡萄、黑蓍草、茴香、药用蜀葵、姜、滑榆、小豆蔻、芫荽、茴芹、百里香、地黄、桉树、薄荷醇、醉胡椒、五味子、睡茄、莲香花、枸杞、西番莲。
31.按照权利要求1的甜食产品,其中,该功能成分是胶囊化的。
32.按照权利要求1的甜食产品,其中,该外壳有一种包含糖或糖醇的硬玻璃状纹理。
33.按照权利要求32的甜食产品,其中,该外壳主要由选自下组的至少一种糖醇组成:异麦芽糖醇、山梨糖醇、麦芽糖醇、甘露糖醇、乳糖醇、聚右旋糖及其组合。
34.按照权利要求1的甜食产品,其中,该外壳是一种咀嚼性甜食材料。
35.按照权利要求1的甜食产品,其中,该夹心是通过形成一条预定尺寸的夹心条带,并通过用一种模头冲压该夹心条带而形成个体外壳来封装到该外壳中的。
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EP00201596.4 | 2000-05-03 | ||
EP00201596A EP1151672A1 (en) | 2000-05-03 | 2000-05-03 | Confectionery product having an enhanced cooling effect |
EP00203678.8 | 2000-10-24 | ||
EP00203678 | 2000-10-24 | ||
EP00203678A EP1151673A3 (en) | 2000-05-03 | 2000-10-24 | Confectionery product having a filling |
PCT/EP2001/003675 WO2001082715A2 (en) | 2000-05-03 | 2001-04-02 | Confectionery product having a filling |
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CN1438838A CN1438838A (zh) | 2003-08-27 |
CN1438838B true CN1438838B (zh) | 2010-04-28 |
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CN018117996A Expired - Lifetime CN1438838B (zh) | 2000-05-03 | 2001-04-02 | 含有功能成分的甜食产品 |
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US (1) | US7214396B2 (zh) |
EP (2) | EP1151673A3 (zh) |
JP (1) | JP2004500841A (zh) |
CN (1) | CN1438838B (zh) |
AT (1) | ATE305228T1 (zh) |
AU (1) | AU784032B2 (zh) |
BR (1) | BR0110552A (zh) |
CA (1) | CA2407261C (zh) |
CZ (1) | CZ307143B6 (zh) |
DE (1) | DE60113674T2 (zh) |
HK (1) | HK1054298A1 (zh) |
HU (1) | HUP0300645A3 (zh) |
MX (1) | MXPA02011779A (zh) |
MY (1) | MY133843A (zh) |
NZ (1) | NZ522345A (zh) |
PL (1) | PL199759B1 (zh) |
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JPH1146687A (ja) * | 1997-08-06 | 1999-02-23 | Sakuma Seika Kk | ハードキャンデーの中にアルコールを封入する方法 |
US6117477A (en) * | 1998-03-18 | 2000-09-12 | Kal Kan Foods, Inc. | Multicomponent food product and methods of making and using the same |
JPH11279204A (ja) * | 1998-03-27 | 1999-10-12 | Sumitomo Forestry Co Ltd | 免疫抑制剤 |
EP1151673A3 (en) * | 2000-05-03 | 2002-01-02 | Societe Des Produits Nestle S.A. | Confectionery product having a filling |
-
2000
- 2000-10-24 EP EP00203678A patent/EP1151673A3/en not_active Withdrawn
-
2001
- 2001-04-02 SK SK1548-2002A patent/SK15482002A3/sk unknown
- 2001-04-02 DE DE60113674T patent/DE60113674T2/de not_active Expired - Lifetime
- 2001-04-02 PL PL365828A patent/PL199759B1/pl unknown
- 2001-04-02 CZ CZ2002-3834A patent/CZ307143B6/cs not_active IP Right Cessation
- 2001-04-02 EP EP01925516A patent/EP1280414B1/en not_active Revoked
- 2001-04-02 CA CA2407261A patent/CA2407261C/en not_active Expired - Fee Related
- 2001-04-02 NZ NZ522345A patent/NZ522345A/en not_active IP Right Cessation
- 2001-04-02 CN CN018117996A patent/CN1438838B/zh not_active Expired - Lifetime
- 2001-04-02 MX MXPA02011779A patent/MXPA02011779A/es unknown
- 2001-04-02 JP JP2001579606A patent/JP2004500841A/ja not_active Withdrawn
- 2001-04-02 HU HU0300645A patent/HUP0300645A3/hu unknown
- 2001-04-02 AT AT01925516T patent/ATE305228T1/de not_active IP Right Cessation
- 2001-04-02 AU AU52238/01A patent/AU784032B2/en not_active Expired
- 2001-04-02 BR BR0110552-3A patent/BR0110552A/pt not_active Application Discontinuation
- 2001-04-02 WO PCT/EP2001/003675 patent/WO2001082715A2/en active IP Right Grant
- 2001-04-27 MY MYPI20011987A patent/MY133843A/en unknown
-
2002
- 2002-10-23 US US10/277,697 patent/US7214396B2/en not_active Expired - Fee Related
-
2003
- 2003-07-18 HK HK03105212.8A patent/HK1054298A1/zh unknown
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4513012A (en) * | 1983-05-13 | 1985-04-23 | Warner-Lambert Company | Powdered center-filled chewing gum compositions |
Also Published As
Publication number | Publication date |
---|---|
US7214396B2 (en) | 2007-05-08 |
HUP0300645A3 (en) | 2005-04-28 |
EP1280414A2 (en) | 2003-02-05 |
EP1280414B1 (en) | 2005-09-28 |
BR0110552A (pt) | 2003-04-01 |
NZ522345A (en) | 2004-10-29 |
CA2407261A1 (en) | 2001-11-08 |
US20030059501A1 (en) | 2003-03-27 |
CZ20023834A3 (cs) | 2003-02-12 |
MXPA02011779A (es) | 2003-04-10 |
CA2407261C (en) | 2010-03-23 |
AU5223801A (en) | 2001-11-12 |
CZ307143B6 (cs) | 2018-02-07 |
MY133843A (en) | 2007-11-30 |
ATE305228T1 (de) | 2005-10-15 |
WO2001082715A2 (en) | 2001-11-08 |
HK1054298A1 (zh) | 2003-11-28 |
WO2001082715A3 (en) | 2002-05-16 |
EP1151673A2 (en) | 2001-11-07 |
AU784032B2 (en) | 2006-01-19 |
DE60113674D1 (de) | 2005-11-03 |
SK15482002A3 (sk) | 2003-06-03 |
PL199759B1 (pl) | 2008-10-31 |
PL365828A1 (en) | 2005-01-10 |
JP2004500841A (ja) | 2004-01-15 |
EP1151673A3 (en) | 2002-01-02 |
DE60113674T2 (de) | 2006-11-16 |
CN1438838A (zh) | 2003-08-27 |
HUP0300645A2 (hu) | 2003-08-28 |
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