CN1499940A - 饮料粉 - Google Patents
饮料粉 Download PDFInfo
- Publication number
- CN1499940A CN1499940A CNA028073681A CN02807368A CN1499940A CN 1499940 A CN1499940 A CN 1499940A CN A028073681 A CNA028073681 A CN A028073681A CN 02807368 A CN02807368 A CN 02807368A CN 1499940 A CN1499940 A CN 1499940A
- Authority
- CN
- China
- Prior art keywords
- viscosity
- beverage
- beverage powder
- beta glucan
- weight
- 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.)
- Granted
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 91
- 239000000843 powder Substances 0.000 title claims abstract description 53
- 235000013339 cereals Nutrition 0.000 claims abstract description 48
- 239000002245 particle Substances 0.000 claims abstract description 45
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims abstract description 33
- 229920002498 Beta-glucan Polymers 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 230000036760 body temperature Effects 0.000 claims abstract description 10
- 235000011837 pasties Nutrition 0.000 claims description 25
- 229940038580 oat bran Drugs 0.000 claims description 23
- 239000012141 concentrate Substances 0.000 claims description 16
- 150000001720 carbohydrates Chemical class 0.000 claims description 11
- 108090000623 proteins and genes Proteins 0.000 claims description 11
- 102000004169 proteins and genes Human genes 0.000 claims description 11
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 239000000835 fiber Substances 0.000 description 15
- 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 13
- 239000008103 glucose Substances 0.000 description 13
- 210000004369 blood Anatomy 0.000 description 12
- 239000008280 blood Substances 0.000 description 12
- 239000000203 mixture Substances 0.000 description 11
- 235000000346 sugar Nutrition 0.000 description 11
- 235000014633 carbohydrates Nutrition 0.000 description 10
- 235000018102 proteins Nutrition 0.000 description 10
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 9
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 8
- 229920002774 Maltodextrin Polymers 0.000 description 7
- 239000005913 Maltodextrin Substances 0.000 description 7
- 206010012601 diabetes mellitus Diseases 0.000 description 7
- 229940035034 maltodextrin Drugs 0.000 description 7
- 235000012054 meals Nutrition 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 230000004044 response Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000013355 food flavoring agent Nutrition 0.000 description 5
- 239000001912 oat gum Substances 0.000 description 5
- 235000019313 oat gum Nutrition 0.000 description 5
- 210000002381 plasma Anatomy 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 102000004877 Insulin Human genes 0.000 description 4
- 108090001061 Insulin Proteins 0.000 description 4
- 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 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 230000003203 everyday effect Effects 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 229940125396 insulin Drugs 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 238000005238 degreasing Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000003642 hunger Nutrition 0.000 description 3
- 230000006362 insulin response pathway Effects 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- -1 lactoprotein Proteins 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000036186 satiety Effects 0.000 description 2
- 235000019627 satiety Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 206010060378 Hyperinsulinaemia Diseases 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000008085 high protein diet Nutrition 0.000 description 1
- 230000003451 hyperinsulinaemic effect Effects 0.000 description 1
- 201000008980 hyperinsulinism Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- XXRYFVCIMARHRS-UHFFFAOYSA-N propan-2-yl n-dimethoxyphosphorylcarbamate Chemical compound COP(=O)(OC)NC(=O)OC(C)C XXRYFVCIMARHRS-UHFFFAOYSA-N 0.000 description 1
- 230000003979 response to food Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Pediatric Medicine (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
- Confectionery (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
一种饮料粉,它能够逐渐增加液体的粘度。该饮料粉含有一种含有β-葡聚糖的糊化谷物部分的颗粒。这些颗粒的粒径小于约350μm。当将其溶解在液体中提供约0.4%-约1.5%重量的β-葡聚糖浓度时,该饮料粉逐渐增加饮料的粘度,这样在室温下约15分钟之后,饮料具有小于约350mPa.s的粘度,但是它在体温下迅速上升至约1000mPa.s以上的最终粘度。
Description
本发明涉及一种饮料粉,当它溶解在液体中时,逐渐增加该液体的粘度。所述饮料粉可用于制备具有延长的血糖反应(glycaernicresponse)的液态食物。该液态食物可用于减肥计划,增强糖尿病人的运动能力,以及控制血液胆固醇。
发明背景
减少血糖反应的食物具有许多用途。其中的一种用途是诱导饱腹感。有些食物减少饥饿感的作用比其它食物的更有效。在满足食欲方面蛋白质比脂肪或碳水化合物更有效。这样在控制体重方面则可使用蛋白质-一种几乎无碳水化合物的高蛋白膳食而免却限定的禁食。而且显而易见,高胰岛素血是增加饥饿感和食物摄入量的重要因素。当碳水化合物源仅是果糖时,下一顿的进餐量则显著降低。一有葡萄糖、蔗糖或淀粉,这种降低就得到抑制。因此,为了减少饥饿感,应尽可能将对碳水化合物负荷的代谢反应降至最小。
对食物的血糖反应也是营养控制糖尿病的一个重要因素。在一顿饭之后能够降低血浆中葡萄糖和胰岛素反应也能够较好地控制糖尿病。因此具有降低的血糖反应的食物的另一用途是营养控制糖尿病。
可溶性纤维的最重要特性是其降低餐后糖血和胰岛素反应的潜能及其降低血浆胆固醇的能力。例如,Jenkins等在1978年Br.Med.J.,1,1392-1394的报道显示,当可溶性纤维具有最高粘度时,它最有效地降低血液中葡萄糖和胰岛素升高。研究的最有效的可溶性纤维是瓜尔豆胶。Wood等;1994;Brit.J.Nutr.,72:731-743已测定,增加燕麦胶的剂量可降低血浆葡萄糖和胰岛素反应。燕麦胶是一种主要由多糖β-葡聚糖组成的燕麦提取物。而且,通过酸水解降低燕麦胶的粘度可降低或消除其降低餐后葡萄糖和胰岛素水平的能力。峰值血浆葡萄糖反应与溶液的粘度的对数呈反相关。粘度大于1500mPa.s时达到最大衰减,该水平是用1.4%燕麦胶(或1.2%β-葡聚糖)获得的。该粘度相当大,并且将使任何饮料实际上不可口。因此,Wood等测定了一种用麦芽糖糊精聚集的燕麦胶粉,并且当将其加入到饮料中时,粘度逐渐上升。这种粉可商购获得,其商品名称为INSTAGUM(Zumbro Inc,Hayfield,MN,USA)。这种粉是燕麦胶与麦芽糖糊精(比例1∶4)的聚集混合物。一种类似粉在美国专利US 5476675中有描述。
尽管这些粉能有效地降低血浆中的葡萄糖和胰岛素水平,但是由它们生产的饮料非常快速地变得非常粘。例如,通过将INSTAGUM粉以足够对血糖反应有影响的浓度溶解在液体中生产的饮料,在3-4分钟内其粘度就大约达到最大粘度的一半。通常,粘度为该最大粘度的约一半将使饮料太粘而不可口。因此这种饮料必需在复水之后立即饮用。
因此本发明的目的是提供一种饮料粉,当它溶解在液体中时,使得饮料的粘度逐渐升高。
发明概述
因此,一方面,本发明提供了一种饮料粉,它能够逐渐增加液体的粘度,该饮料粉包括一种含有β-葡聚糖的糊化谷物部分的颗粒,所述颗粒的粒径小于约350μm。
出人意料地发现,该饮料粉,当将其分散在液体中以提供约0.4%-约1.5%重量的β-葡聚糖浓度时,在室温下它逐渐增加饮料的粘度,这样在约15分钟之后,饮料仍然具有低于约350mPa.s的粘度。然而,在升高到体温之后,饮料更快地上升至大于约1000mPa.s的最终粘度。因此饮料在体内达到足以对血糖反应产生正面效应的粘度,而在室温下粘度升高得足够慢,这样饮料的可口性保持良好可以持续至少约15分钟。
糊化谷物部分优选为膨化形式;例如通过挤压熟化制得。
优选该糊化谷物部分含有大于约8%重量的β-葡聚糖。更优选该糊化谷物部分可以含有约10%-约30%重量的β-葡聚糖。例如,该糊化谷物部分可以含有约12%-约18%重量的β-葡聚糖。
糊化谷物部分优选是一种糊化的燕麦麸浓缩物或者是一种糊化大麦浓缩物。特别优选是一种糊化燕麦麸浓缩物。
优选粒径小于约300μm的颗粒;例如约5μm-约150μm。优选约90%以上的颗粒具有小于约130μm的粒径。
另一方面,本发明提供了一种饮料粉,它包括一种含有β-葡聚糖的糊化谷物部分的颗粒,并且当将其溶解在液体中提供约0.4%-约1.5%重量的β-葡聚糖浓度时,它逐渐增加液体的粘度,这样在室温下约15分钟之后,液体具有小于约350mPa.s的粘度,但是它在体温下则上升至大于约1000mPa.s的最终粘度。
又一方面,本发明提供了一种饮料粉,它包括一种含有β-葡聚糖的糊化谷物部分的颗粒,并且当将其溶解在液体中提供约0.4%-约1.5%重量的β-葡聚糖浓度时,它在室温下以比在体温下低至少约10倍的速度逐渐增加饮料的粘度;达到的最终粘度大于约1000mPa.s。
另一方面,本发明提供了一种饮料粉的制备方法,所述饮料粉能够逐渐增加液体的粘度,该方法包括:
通过挤压熟化来糊化含有β-葡聚糖的谷物部分;和
将糊化的谷物部分粉碎,从而产生粒径小于约350μm的颗粒。
优选实施方式的详细说明
现在仅通过实施例描述本发明的实施方式。本发明是以这种出人意料的发现为基础:含有β-葡聚糖并且粒径小于约350μm的糊化谷物部分,提供在室温下粘度慢慢升高而在体温下粘度快速升高的液体。因此该糊化谷物部分可用于提供一种饮料粉,它既能够增加液体食品的粘度,同时在室温下能够保持液体食品可口持续较长时间。然而,一旦饮用,这种饮料在体内的粘度则快速增加。
在本说明书中,“室温”是指约15℃-约30℃的温度。“体温”是指约35℃-约40℃的温度。
该谷物部分是一种富含纤维的谷物部分;例如具有至少25%重量的总纤维含量,以及至少10%重量的可溶性纤维含量(该可溶性纤维主要是β-葡聚糖)。富含纤维的谷物部分可以是任何合适的谷物部分;例如燕麦麸浓缩物或大麦浓缩物。特别合适的是燕麦麸浓缩物(例如从瑞典的Oat Fiber AB获得)。
最优选的谷物浓缩物是脱脂燕麦麸浓缩物。“脱脂燕麦麸浓缩物”是一种可溶性纤维含量大于约10%重量并且已经过溶剂萃取至少部分地除去该谷物部分中的油脂的燕麦麸部分。通常,燕麦麸浓缩物的油脂含量大于约10%重量。而脱脂燕麦麸浓缩物的油脂含量则小于约7%重量;更常见是约4%-约6%重量。
可用任何合适的方法将该谷物部分糊化。然而,特别合适的方法是挤压熟化。通过将含有该谷物部分的干混物加入到挤压熟化机中可以方便地进行挤压熟化。该干混物主要包括谷物部分,但是可以含有添加剂。添加剂的实例包括糖、麦芽糖糊精、小麦粉、大米粉、玉米粉、大麦粉、燕麦粉、黑麦粉、风味剂、着色剂、盐、抗氧化剂、维生素、矿物质、蛋白质源、麦芽、不溶性纤维源等。
发现将少量糖加入到该干混物中出人意料地增加饮料达到的最终粘度。优选,该干混物含有高达约20%重量的糖。然而,所用添加剂的量不应使干混物中可溶性纤维的含量小于约10%重量(以干基计)。当然,不一定加入添加剂。
可以使用任何合适的挤压熟化机;单螺杆或双螺杆。合适的挤压熟化机可以商购获得;例如Wenger和Clextral挤压熟化机。
还将水加入到该挤压熟化机中,通常加入到挤压熟化机的第二个区域,从而能够糊化谷物部分。水的使用量可以根据需要选择,但是优选占水与干混物的总重量的约25%重量以下。也可以使用蒸汽代替水。
螺杆的转速优选保持低于约500rpm。大于约500rpm时,发现由于高剪切,可溶性纤维降解,最终产物在胃和小肠中产生较低的粘度。转速在约200rpm-约450rpm是合适的;特别是在250-350rpm的范围内的转速。
挤压熟化机中剪切和压缩区域的压力优选保持低于约200bar;例如在约100-约180bar的范围内的压力是合适的。特别有益的是在约120bar-约140bar的范围内的压力。
在挤压机中的最高产物温度优选保持低于约200℃;例如在约80℃-约200℃的范围内。特别优选最高产物温度在约120℃-约190℃的范围内;例如约150℃-约180℃。
在离开挤压熟化机时,糊化谷物部分的密度可为约250-600g/l,优选约280-500g/l,甚至更优选300-400g/l的密度。如果该密度太低,即小于250g/l,可能小于280g/l或者甚至小于300g/l,存在产物在20℃下太快速地溶胀的危险。
一种挤压熟化谷物部分的合适方法的进一步细节可以从WO96/31128获得;将其内容加入本文作为参考。
在离开挤压熟化机时,可以在其出口使用旋转刀片将糊化谷物部分切割成小片。然后将这些小片粉碎至小于约350μm的大小。如果需要的话,可以将这些小片干燥,然后将其粉碎。粉碎可以在任何合适的粉碎设备中进行;例如磨粉机中进行。
发现当糊化谷物部分的粒径小于约300μm时,饮料粉性能最好。事实上,发现其粒径越小,饮料的感官性能越好。同样,饮料的最终粘度可能较大。根据感官性能和最终粘度,发现粒径为约5μm-约150μm的颗粒特别合适。而且,优选约90%以上的颗粒的粒径小于约130μm。特别优选平均粒径小于约60μm。
饮料粉可以含有其它颗粒组分。例如,饮料粉可以含有一种碳水化合物源。合适的碳水化合物源包括蔗糖、葡萄糖、麦芽糖糊精、玉米淀粉,或改性淀粉、蔗糖,或其混合物。特别优选蔗糖和麦芽糖糊精。
饮料粉优选含有高达约40%重量的碳水化合物源;更优选约5%-约35%重量的碳水化合物源。
饮料粉可以含有一种蛋白质源。合适的蛋白质源包括乳清、酪蛋白、乳蛋白、大豆蛋白、稻米蛋白、豌豆蛋白、豆角蛋白、燕麦蛋白、酪蛋白-葡萄糖-大分子肽或这些蛋白质的混合物。而且,如果需要的话,蛋白质源还可以包括游离氨基酸。
如果使用的话,饮料粉优选含有高达约40%重量的蛋白质源;更优选约10%-约35%重量的蛋白质源。
如果需要的话,饮料粉也可以含有脂质源。合适的脂质源是葵花籽油、菜籽油、红花油、大豆油、乳脂、玉米油、椰子油和大豆卵磷脂。
饮料粉也可以含有维生素、矿物质、风味剂、人造甜味剂等。
除糊化谷物部分外,饮料粉的组分可以通过将这些其它组分与糊化谷物部分的颗粒干混包括在内。或者,其它组分可以用糊化谷物部分的颗粒来聚集。可以使用任何合适的聚集工艺。所得聚集体的粒径大于约350μm,但是糊化谷物部分的颗粒粒径不应大于350μm。并且,可以在挤压熟化机中加工而不会失去其功能性的任何其它组分,都可以加入到投入挤压熟化机中的干混物中。
当用液体复水以产生约0.4-约1.5g/100ml的β-葡聚糖时,饮料粉则产生一种饮料,其粘度以室温下15分钟内达到低于约25%的最大粘度的速度增加。优选,室温下15分钟之后的粘度低于所达到的最大粘度约20%,更优选低于约10%。例如,在室温下15分钟之后达到低于约350mPa.s的粘度,优选低于约250mPa.s,更优选低于约150mPa.s,最优选低于约100mPa.s。
而且,体温下达到的最大粘度是至少约1000mPa.s;更优选至少约1300mPa.s。优选在约60分钟内达到最大粘度。饮料在20℃下的粘度增加的速度优选比37℃下的速度低至少10倍。
饮料粉可以用作体重控制计划的营养支持。在该应用中,可将饮料粉溶于乳中,产生一种营养和能量含量充足的液态食物。由于液态食物诱导饱腹感,因此除了正餐之外,消费者很少食用其它食品。
而且,饮料粉可用于营养控制胆固醇。FDA已公布了来自整粒燕麦的可溶性纤维与降低冠心病的危险之间的关系的规律。它推断,当燕麦是饱和脂肪和胆固醇低的膳食中的一部分时,β-葡聚糖是燕麦中引起低血胆固醇性能的主要组分。该机构也认识到有这种可能性,即食用整粒燕麦以外的其它来源β-葡聚糖含影响血脂水平。因此每日食用3g的β-葡聚糖可以预料到血清胆固醇水平显著降低。FDA推荐每日食用4次,每次β-葡聚糖的量为0.75g。
饮料粉,当食用时,可以起降低血糖和胰岛素水平的作用,因此可用于营养控制糖尿病。营养控制糖尿病所需饮料粉的剂量因糖尿病的危险性和严重程度以及膳食而有所不同,但是可以由医师容易地确定。然而,相当于约1g的β-葡聚糖-约25g的β-葡聚糖的每日剂量对大多数目的而言是足够的。优选相当于约3g的β-葡聚糖-约15g的β-葡聚糖的每日剂量。
正如含有等量碳水化合物但不含可溶性纤维的其它食品组合物那样,饮用饮料粉会使得血糖水平升高。然而相比较,本饮料粉诱导的升高的血糖水平能保持较长时间。具体地说,开始运动时血糖水平降低甚微。因此可以长时间地预防或延迟低血糖的出现。而且可以延迟疲劳的出现;提高运动能力。而且可预防或减少与胃酸回流有关的症状。
现在列举本发明的具体实施例做进一步描述。
实施例1
制备燕麦麸浓缩物和少量盐以及着色剂的干混物。燕麦麸浓缩物得自瑞典的Oat Fiber AB,Vrbacka,并含有总共约35%膳食纤维和约17%可溶性纤维。将含有10%糖的干混物加入到Clextral BC-45H挤压机中。挤压机的3个区域的温度是18℃、74℃和103℃。挤压机出口的温度是160℃。挤压机中的压力达到126bar。离开挤压机口的产物被切割成长约2-3mm的片。
然后使用Poite磨将这些片磨碎,通过250μm筛或125μm筛过筛。颗粒的水分含量约为2.3%。
实施例2
制备两种各自含有约50%重量的实施例1的燕麦麸颗粒、约35%重量的糖、约14.6%重量的草莓风味剂和着色剂的干混物。一种干混物含有粒径小于125μm的燕麦麸颗粒,另一种干混物含有粒径小于250μm的燕麦麸颗粒。
通过在650rpm下混合10秒钟将35g的每种干混物分散到240ml牛奶中。然后使用快速粘度分析仪(RAPID VISCO-ANALYSER,(RVA))监测饮料的粘度增加。在测量期间在160rpm下搅拌饮料。按照生产商说明书操作该粘度计。结果如下:
粒径(μm) | 20℃下5分钟时的粘度(mPa.s) | 20℃下15分钟时的粘度(mPa.s) | 37℃下的最终粘度(mPa.s) |
125 | 125 | 278 | 1620 |
250 | 95 | 254 | 1394 |
两种饮料都呈现良好的粘度增加曲线。室温下15分钟之后的粘度足够低,因而饮料仍然可口。而体温下的最终粘度足够高,以诱导所需的有益效应。
品尝两种饮料,发现它们都具有良好的感官性能。然而,由粒径为125μm的燕麦麸颗粒生产的饮料具有更光滑的口感。
为了比较,将用于体重控制计划的等量可商购的饮料粉(得自美国雀巢公司的SWEET SUCCESS)溶解到240ml牛奶中。该饮料粉含有瓜尔豆胶和卡拉胶。粘度增加如下。
产品 | 20℃下5分钟时的粘度(mPa.s) | 20℃下15分钟时的粘度(mPa.s) | 37℃下的最终粘度(mPa.s) |
SWEETSUCCESS | 352 | 400 | 400 |
该饮料粉快速达到其最大粘度。同样,最大粘度也低。
实施例3
将20g的粒径小于125μm的实施例1的燕麦麸颗粒分散到200ml牛奶中。该饮料含有1.4g的β-葡聚糖。饮料在650rpm混合10秒钟。
然后使用快速粘度分析仪(RAPID VISCO-ANALYSER,(RVA))监测饮料的粘度增加。测定期间在160rpm下搅拌饮料。按照生产商说明书操作该粘度计。
在20℃下对饮料的粘度监测约10分钟。之后将饮料快速加热至37℃,并再监测其粘度60分钟。
时间(分钟) | 粘度(mPa.s) |
分散时 | 25 |
10 | 25 |
20 | 320 |
30 | 690 |
40 | 870 |
50 | 990 |
60 | 1060 |
70 | 1100 |
在20℃下的头10分钟内饮料粘度基本上没有增加。因此消费者在将其复水之后不必立即食用它。然而,当加热至37℃时,饮料的粘度快速上升。因此,一旦食用,在消费者的胃肠道内的粘度可以预见将快速上升。
实施例4
制备一种含有约50%重量的实施例1的燕麦麸颗粒、约25%重量的糖、约25%重量的乳清蛋白浓缩物以及矿物质、维生素和风味剂的干混物。燕麦麸颗粒的粒径小于125μm。
将35g该干混物分散到220ml脱脂牛奶中。该饮料含有:
组分 | 量 |
蛋白质 | 20.5g |
碳水化合物 | 27.5g |
脂质 | 2g |
膳食纤维 | 5.1g |
β-葡聚糖 | 2.6g |
能量 | 210kcal |
室温下15分钟之后,饮料仍然具有可接受的粘度。最终粘度超过1000mPa.s。
实施例5
制备一种含有约38%重量的实施例1的燕麦麸颗粒、约23%重量的糖、约39%重量的麦芽糖糊精以及矿物质、维生素和风味剂的干混物。燕麦麸颗粒的粒径小于125μm。
将21.5g该干混物分散到100ml水中。该饮料具有约740kcal/l的能量含量。室温下15分钟之后,饮料仍然具有可接受的粘度。最终粘度超过1000mPa.s。
实施例6
制备一种含有约68.5%重量的实施例1的燕麦麸颗粒、约21.1%重量的糖、约10.1%重量的可可的干混物。燕麦麸颗粒的粒径小于125μm。
将31.3g该干混物和6.5g的麦芽糖糊精分散到245ml脱脂牛奶中。该饮料具有约850kcal/l的能量含量。室温下15分钟之后,饮料仍然具有低于约100mPa.s的可接受的粘度。最终粘度超过1000mPa.s。
Claims (10)
1.一种饮料粉,它能够逐渐增加液体的粘度,该饮料粉包括一种含有β-葡聚糖的糊化谷物部分的颗粒,所述颗粒的粒径小于约350μm。
2.一种饮料粉,它包括一种含有β-葡聚糖的糊化谷物部分的颗粒,并且当将其溶解在液体中以提供约0.4%-约1.5%重量的β-葡聚糖浓度时,它逐渐增加液体的粘度,这样在室温下约15分钟之后,液体具有小于约350mPa.s的粘度,但是它在体温下上升至约1000mPa.s以上的最终粘度。
3.一种饮料粉,它包括一种含有β-葡聚糖的糊化谷物部分的颗粒,并且当将其溶解在液体中以提供具有约0.4%-约1.5%重量的β-葡聚糖浓度的饮料时,它逐渐增加饮料的粘度,这样在室温下约15分钟之后,粘度低于达到的最终粘度的约25%;最终粘度大于约1000mPa.s。
4.一种饮料粉,它包括一种含有β-葡聚糖的糊化谷物部分的颗粒,并且当将其溶解在液体中以提供具有约0.4%-约1.5%重量的β-葡聚糖浓度的饮料时,它在室温下以比在体温下低至少约10倍的速度逐渐增加饮料的粘度;达到的最终粘度大于约1000mPa.s。
5.根据权利要求1-4中任一项的饮料粉,其中颗粒的粒径小于约150μm。
6.根据权利要求1-4中任一项的饮料粉,其中糊化谷物部分含有约10%-约30%重量的β-葡聚糖。
7.根据权利要求5的饮料粉,其中将糊化谷物部分膨化。
8.根据权利要求1-7中任一项的饮料粉,其中糊化谷物部分是一种糊化的燕麦麸浓缩物或者是一种糊化大麦浓缩物。
9.根据权利要求1-8中任一项的饮料粉,还包括碳水化合物源。
10.根据权利要求1-8中任一项的饮料粉,还包括蛋白质源。
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US (2) | US20040156971A1 (zh) |
EP (1) | EP1372414B1 (zh) |
JP (1) | JP2004524037A (zh) |
KR (1) | KR100861907B1 (zh) |
CN (1) | CN100366195C (zh) |
AT (1) | ATE349919T1 (zh) |
AU (1) | AU2002242731B2 (zh) |
BR (1) | BR0208383A (zh) |
CA (1) | CA2441102A1 (zh) |
DE (1) | DE60217310T2 (zh) |
DK (1) | DK1372414T3 (zh) |
ES (1) | ES2280509T3 (zh) |
IL (2) | IL157791A0 (zh) |
MX (1) | MXPA03008638A (zh) |
NO (1) | NO325202B1 (zh) |
PL (1) | PL363753A1 (zh) |
PT (1) | PT1372414E (zh) |
RU (1) | RU2311848C2 (zh) |
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2002
- 2002-03-15 ES ES02708360T patent/ES2280509T3/es not_active Expired - Lifetime
- 2002-03-15 DE DE60217310T patent/DE60217310T2/de not_active Expired - Lifetime
- 2002-03-15 KR KR1020037012538A patent/KR100861907B1/ko not_active IP Right Cessation
- 2002-03-15 JP JP2002574769A patent/JP2004524037A/ja not_active Withdrawn
- 2002-03-15 AU AU2002242731A patent/AU2002242731B2/en not_active Ceased
- 2002-03-15 CN CNB028073681A patent/CN100366195C/zh not_active Expired - Fee Related
- 2002-03-15 EP EP02708360A patent/EP1372414B1/en not_active Expired - Lifetime
- 2002-03-15 CA CA002441102A patent/CA2441102A1/en not_active Abandoned
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CN101842025A (zh) * | 2008-11-04 | 2010-09-22 | 桂格燕麦公司 | 可溶性燕麦或大麦粉以及利用连续蒸煮器的制备方法 |
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CN103547171A (zh) * | 2011-03-24 | 2014-01-29 | 雀巢产品技术援助有限公司 | 提供基于全谷粒谷物的提取物的方法 |
CN102919964A (zh) * | 2012-11-16 | 2013-02-13 | 西藏天麦力健康品有限公司 | 一种含β-葡聚糖冲调产品及其制备方法 |
CN102919964B (zh) * | 2012-11-16 | 2013-12-18 | 西藏天麦力健康品有限公司 | 一种含β-葡聚糖冲调产品及其制备方法 |
CN110602951A (zh) * | 2017-06-07 | 2019-12-20 | 雀巢产品有限公司 | 在重构时保持其拉伸特性并且用于促进患有吞咽困难的个体的安全吞咽的粉末状增稠剂 |
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BR0208383A (pt) | 2004-06-15 |
AU2002242731B2 (en) | 2008-05-15 |
DE60217310T2 (de) | 2007-10-04 |
PL363753A1 (en) | 2004-11-29 |
RU2003131344A (ru) | 2005-04-20 |
US7754270B2 (en) | 2010-07-13 |
NO20034129L (no) | 2003-11-21 |
ATE349919T1 (de) | 2007-01-15 |
RU2311848C2 (ru) | 2007-12-10 |
MXPA03008638A (es) | 2003-12-08 |
DK1372414T3 (da) | 2007-05-14 |
IL157791A0 (en) | 2004-03-28 |
US20060204634A1 (en) | 2006-09-14 |
WO2002076244A1 (en) | 2002-10-03 |
CA2441102A1 (en) | 2002-10-03 |
EP1372414B1 (en) | 2007-01-03 |
JP2004524037A (ja) | 2004-08-12 |
KR100861907B1 (ko) | 2008-10-09 |
NO20034129D0 (no) | 2003-09-16 |
DE60217310D1 (de) | 2007-02-15 |
NO325202B1 (no) | 2008-02-25 |
KR20030087026A (ko) | 2003-11-12 |
CN100366195C (zh) | 2008-02-06 |
ES2280509T3 (es) | 2007-09-16 |
EP1372414A1 (en) | 2004-01-02 |
PT1372414E (pt) | 2007-04-30 |
ZA200308280B (en) | 2004-10-25 |
IL157791A (en) | 2006-07-05 |
US20040156971A1 (en) | 2004-08-12 |
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