CN1794918A - 载有色素的硬焦糖 - Google Patents
载有色素的硬焦糖 Download PDFInfo
- Publication number
- CN1794918A CN1794918A CNA2004800141818A CN200480014181A CN1794918A CN 1794918 A CN1794918 A CN 1794918A CN A2004800141818 A CNA2004800141818 A CN A2004800141818A CN 200480014181 A CN200480014181 A CN 200480014181A CN 1794918 A CN1794918 A CN 1794918A
- Authority
- CN
- China
- Prior art keywords
- hard caramel
- caramel
- carrier
- sugar
- hard
- 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
Links
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- 235000013736 caramel Nutrition 0.000 title claims abstract description 155
- 239000000049 pigment Substances 0.000 title claims description 21
- 235000002864 food coloring agent Nutrition 0.000 claims abstract description 40
- 235000000346 sugar Nutrition 0.000 claims description 34
- 238000000034 method Methods 0.000 claims description 23
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Abstract
本发明涉及一种硬焦糖,该硬焦糖含有一种硬焦糖基质和至少一种涂于载体的食品色素,所述被承载的食品色素非均匀地分散于硬焦糖基质中。
Description
技术领域
本发明涉及一种硬焦糖,该硬焦糖包含至少一种涂于载体上的食品色素。
背景技术
在糖果食品中,近些年来硬焦糖已经发展成为最强势的产品种类之一。硬焦糖具有一定硬度和通常光滑的表面,因此特别适合于吮食。除了其表面质量和口味外,焦糖的外观、尤其是具有吸引力的可视外观,及其相合性(consistency)对于消费者群体的接受程度来说是至关重要的。
我们知道,区别现有技术生产的夹心的和非夹心的硬焦糖是通过它们的连续组分的高度的均匀性来判别的,尤其是在产品没有裹包衣的情况下。如果硬焦糖用食品色素染色后,他们还会具有非常均匀的色泽。
发明内容
本发明所要解决的问题就在于提供一种硬焦糖,其具有新颖的质地,尤其是在相合性方面与现有技术的硬焦糖具有显著的区别,并且对于消费者具有外观吸引力,尤其是它们的视觉外观。
为解决这一技术问题,本发明提供了一种硬焦糖,该硬焦糖包含一种硬焦糖基质和至少一种涂于载体上的食品色素,所载的食品色素非均匀地分散于硬焦糖基质中。
根据本发明,硬焦糖基质中的载体和/或附着或固定于载体颗粒的食品色素形成包埋的色素块,非均匀地分散于硬焦糖或者硬焦糖基质中,并与硬焦糖或硬焦糖基质形成鲜明的界面。根据本发明,载有非均匀分散的食品色素的硬焦糖可以通过质地进行区分,尤其是质地的相合性,与传统硬焦糖的质地和相合性相比具有显著的区别。现有技术的硬焦糖,尤其是未包衣和非夹心的硬焦糖都具有相同的和非常均匀的玻璃状相合性。由于着色的载体颗粒非均匀地分散于硬焦糖主体中,本发明的硬焦糖的相合性并非完全是玻璃状的。相比迄今已知的硬焦糖,本发明的硬焦糖由于载体颗粒的存在,其相合性的特征是在玻璃状主体内分散有较小或较大的明显更为柔和的区域,例如呈树胶状。由于相合性的完全不同,并且颜色也完全不同,因此硬焦糖中着色的载体颗粒形成的区域与硬焦糖基质形成清楚的界面,不同于其周围的硬焦糖基质。这是可以按照本发明的方法实现的,首先,取一种作为载体颗粒的物质,该物质通常不用于生产硬焦糖,并具有完全不同于熔融的或冷却的硬焦糖主体的质地。第二步,根据本发明,在一个优选的实施例中,在硬焦糖组成物被熔化后,即刻趁热将着色的载体颗粒加入硬焦糖的熔融液中,然后将得到的硬焦糖主体迅速冷却,以使载体物质不完全被熔化。通过这种方法获得的本发明的硬焦糖具有不均一的相合性,消费者在食用时、特别是在吮食时会发觉这一点,非常惊奇,而且感觉非常舒适。本发明的硬焦糖与传统的硬焦糖相比具有显著差别的视觉特性,容易被消费者发觉,因而极具吸引力。
具体实施方式
在本发明的上下文中,术语“质地”是指一种食品或者高档食物总体的感觉和流变学特性。质地的表征不限于食品或者高档食物(包括硬焦糖在内)的机械参数,这些参数例如相合性、表面硬度和粘性,并且可以通过触摸或触觉来评价。质地也可以理解为一种产品的物理外观及其感觉和/或触觉表现的综合,能够被消费者通过视觉以及食用而觉察到。在食用产品时,随着食用产品过程中的感观变化,质地可以对全部五种可感知的感觉产生影响。例如,在食用产品的开始阶段,主要体现在产品的视觉特性,接着通过嘴唇对产品的感知形成感觉。在实际的咀嚼和/或吮食过程中,产品的机械特征,尤其是弹性、整体硬度和粘性,在口腔里面被感觉到。特别是在咀嚼和吮食过程中,还能感觉到在产品与唾液混合后吸收水分的程度。同时还能感觉到从产品中释放出来的香味。在咀嚼和/或吮食过程结束后,也就是产品在口腔内完全消失后,还会产生香味和/或甜味是否在嘴巴里留有余味的感觉。
在本发明的上下文中,术语“硬焦糖”是指一种甜食产品,通过将糖和/或糖的替代品,特别是糖醇的溶液煮沸后制得的产品,其固型物含量不低于95%,并具有玻璃状的相合性。硬焦糖可以进一步含有散发气味或者香味的物质、产生色彩的物质及影响产品性质的物质,所述物质可以直到糖和/或糖的替代品的溶液沸腾后才加进去。由于沸腾过程致使残留水分的含量较低,硬焦糖具有硬质、玻璃状的相合性。硬焦糖可以通过批式、连续式或者通过熔化挤出的方式生产,其形式可以是压模或铸模的形式,可以是例如葡萄糖汁或麦芽糖汁夹心或非夹心的,硬焦糖可以具有包衣的覆盖层或者是非包衣的。在本发明的上下文中,术语“硬焦糖基质”是指不含夹心或者包衣覆盖层的硬焦糖主体,可以通过完全均匀的玻璃状相合性而辨别。
根据本发明,“载体”或者“承载物”,是指一种作为食品色素的底物和/或框架的物质,能使食品色素固定或附着于所述载体或注入其中,以使形成的载体或载体颗粒被食品色素染色。本发明中,“载体”还特别指一种能够形成肉眼可见大小的颗粒的物质;所述载体颗粒,优选的是被色素着色的载体颗粒,具有与冷却的硬焦糖基质本身明显不同的相合性,即使是在经过许多处理步骤之后,这些处理步骤例如:用食品色素染色、加热以干燥含有载体的溶液、加入到硬焦糖基质的热熔融液中和/或在硬焦糖基质熔融液冷却后加入。优选的,载体和/或形成的颗粒具有非玻璃状的相合性,尤其要比硬焦糖基质的相合性更为柔和。载体颗粒的相合性可以是例如树胶状的、具有弹性的等等。因此,尤其是在食品色素着色后,载体和/或其形成的颗粒在硬焦糖、特别是硬焦糖基质中,形成界面明显的、三维的、并且色彩鲜明的区域。
因此,在本发明的一个优选实施例中,硬焦糖中所载的食品色素形成与所述硬焦糖基质三维划界并且色彩鲜明的区域。
根据本发明,用于食品色素的载体是一种水溶胀性物质,所述水溶胀性物质特别优选的是一种干燥的增稠剂或者成膜剂。在本发明的上下文中,“增稠剂”或者“增稠试剂”是一种通常为有机的、高分子量的物质,能够吸收液体(例如水),并且在吸收过程中膨胀。在此过程中,增稠剂要经过向粘稠状或胶粘状溶液的转换,并可以形成例如凝胶或者黏液。因此,增稠剂可以影响食物的相合性,例如通过形成一种凝胶状结构。增稠剂因此也会对嘴巴内硬焦糖的质地感觉产生影响,并且改变硬焦糖或者硬焦糖基质的机械特征,比如强度和弹性。
“成膜剂”是指一种物质,该物质在诸如水、乙醇等溶剂中是一种溶液,接着施用于底物并且在溶剂挥发后形成一层膜。膜的形成可以通过例如凝胶的形成方式来完成。
在本发明的一个特别优选的实施例中,食品色素或颜料承载物是黄原胶、果胶、角叉菜胶、阿拉伯树胶或者海藻酸盐。黄原胶是一种野油菜假单孢菌(Xanthomonus compestris)产生的胞外杂多糖,含有单一组分的D-葡萄糖、D-甘露糖和D-葡萄糖醛酸的比例为2.8∶2.0∶2.0。黄原胶还含有约5%的乙酰基基团和3%的丙酮酰基基团。果胶是主要普遍存在于高等植物中的物质。果胶中主要的单一组分是D-半乳糖醛酸,次级组分包括L-鼠李糖、D-半乳糖、L-阿拉伯糖和D-木糖。角叉菜胶包含一组存在于许多红藻中的多糖。角叉菜胶在化学结构上类似于琼脂。阿拉伯树胶是各种金合欢属树的干燥分泌物,其主要组分是L-阿拉伯糖、L-鼠李糖、D-半乳糖和D-葡萄糖醛酸。这是一种支链多糖,其主要部分由β-(1,3)-支链的D-半乳糖吡喃糖结构单位组成。海藻酸盐是海藻酸的盐,包括多种含有酸性羧基的多糖,分子量大约为200,000。海藻酸盐主要由不同比例的D-甘露糖醛酸和L-古罗糖醛酸相互之间通过1-4-糖苷建连接而成。
本发明内容中,“食品色素”是指一种在食品生产中使用的用于矫正色泽目的或者产生诱人外观的物质。因此食品色素对食品的被接受程度是有相当贡献的。食品色素的来源可以是天然的或合成的。天然食品色素包括源于植物的染料,例如类胡萝卜素、类黄酮和花青素;源于动物的染料,例如胭脂虫洋红;以及无机色素,比如二氧化钛、氧化铁色素和氢氧化铁色素。食品色素还包括酶法着色的产品,比如多酚;非酶法着色的产品,比如蛋白黑素;及其加热产品,比如焦糖色素和焦糖。合成的食品色素尤其包括含氮的化合物,三苯甲烷化合物,靛蓝类化合物,氧杂蒽类化合物和喹啉类化合物。
根据本发明,所述食品色素可以是天然的或合成的色素。本发明的优选的的色素是叶绿素、叶绿酸、胭脂红、阿拉尔红、β-胡萝卜素、核黄素、花青素、甜菜苷、赤藓红、靛红、酒石黄或者二氧化钛。
当然,根据本发明,本发明的硬焦糖可以进一步包含有两种或者多种被承载的食品色素,可以将不同的食品色素涂于一种载体物质,也可以涂于不同的载体物质。
根据本发明,含有被承载的食品色素的硬焦糖可以是无糖的或含糖的硬焦糖。
在本发明的上下文中,“糖和各种糖类”包括比如蔗糖,精制的结晶蔗糖,其形式可以是例如精制糖、精制结晶糖、精制白糖、白糖或半白糖,蔗糖水溶液,其形式可以是例如液体糖、部分水解转化的蔗糖水溶液、转化糖、糖浆,或者是转化液体糖,例如葡萄糖浆、干燥的葡萄糖浆、不含或者含有结晶水的葡萄糖。因此,本发明的含糖硬焦糖是这样一种硬焦糖,其甜味剂含有或由下述物质组成:蔗糖、转化液体糖、转化糖浆、葡萄糖、葡萄糖浆、聚葡萄糖或者是它们的混合物。除了上述提到的糖外,本发明的含糖的硬焦糖当然也可以包含糖的替代品,比如果糖、吡喃果糖-5-葡糖苷、山梨糖、帕拉金糖、浓缩帕拉金糖、氢化浓缩帕拉金糖、低聚果糖、乳糖醇、山梨糖醇、木糖醇、甘露糖醇、麦芽糖醇、赤藓糖醇、6-O-α-D-吡喃葡萄糖基-D-山梨糖醇(1,6-GPS)、1-O-α-D-吡喃葡萄糖基-D-山梨糖醇(1,1-GPS)、1-O-α-D-吡喃葡萄糖基-D-甘露糖醇(1,1-GPM)或者是它们的混合物。
在本发明的上下文中,“无糖硬焦糖”是指一种其甜味剂不含糖的硬焦糖,换句话说,其甜味剂不含蔗糖、转化液体糖、转化糖浆或葡萄糖浆,而是糖的替代物。在本发明一个优选实施例中,所述无糖硬焦糖是一种以干重计含有不超过0.5%重量比的上述糖的硬焦糖。
术语“糖替代物”包括除了前述糖类外所有用于食品增甜的物质。术语“糖替代物”包括例如:氢化单糖和二糖,糖醇,如乳糖醇、木糖醇、山梨糖醇、甘露糖醇、麦芽糖醇、异麦芽酮糖醇、1,6-GPS、1,1-GPS、1,1-GPM,也可以是果糖、吡喃果糖-5-葡糖苷、异麦芽酮糖(帕拉金糖)、浓缩帕拉金糖、氢化浓缩帕拉金糖以及低聚果糖。因此,本发明的无糖硬焦糖的甜味剂优选的包含或由下述物质组成:果糖、吡喃果糖-5-葡糖苷、帕拉金糖、浓缩帕拉金糖、氢化浓缩帕拉金糖、低聚果糖、乳糖醇、山梨糖醇、木糖醇、甘露糖醇、麦芽糖醇、赤藓糖醇、1,6-GPS、1,1-GPS、1,1-GPM或者是它们的混合物。
优选使用的一种1,6-GPS和1,1-GPM的混合物是异麦芽酮糖醇,其中1,6-GPS和1,1-GPM的量是等摩尔或接近等摩尔。本发明的无糖硬焦糖的甜味剂还可以含有富含1,6-GPS的1,6-GPS与1,1-GPM的混合物、富含1,1-GPM的1,1-GPS与1,1-GPM的混合物,尤其是德国专利DE 195 32 396 C2中公开的混合物,该文件公开的内容涉及富含1,6-GPS和富含1,1-GPM的甜味剂混合物的描述及制备,其全部内容并入本说明书的内容。根据本发明,也可以使用含有1,1-GPS的1,6-GPS和1,1-GPM的混合物作为甜味剂,尤其是欧洲专利EP 0 625 578 B1中公开的混合物,该文件所公开的涉及含有1,1-GPS、1,6-GPS和1,1-GPM的甜味剂混合物的描述及制备的内容全部并入本说明书的内容。
在一个优选的实施例中,硬焦糖的硬焦糖基质是透明的。自然地,本发明还提供了硬焦糖的透明硬焦糖基质用一种或者多种色素染色的方法,这些色素例如叶绿素、叶绿酸、胭脂红、阿拉尔红、β-胡萝卜素、核黄素、花青素、甜菜苷、赤藓红、靛红和/或酒石黄,食品色素未被承载成型,并且硬焦糖主体的着色非常均匀。因此,通过使用一种上述的色素比如叶绿酸,可以将硬焦糖基质均匀地染色。然后一种涂有色素的载体,例如用阿拉尔红染色的承载颗粒被并入均匀染色的硬焦糖基质中。
在另一个优选的实施例中,实际上透明的硬焦糖基质中可以进一步含有未涂上载体的色素并且这些色素非均匀地分散于硬焦糖基质中。
同样地,本发明的硬焦糖基质除了含有前述的糖和/或糖替代物外,还可以含有一种或多种增甜剂。增甜剂是一类营养价值低甚至可以忽略不计,但可以显著增强甜味的化合物。根据本发明,增甜剂特别的是指甜密素(例如甜密素钠盐)、糖精、阿斯巴甜糖、甘草甜素、新橙皮苷二氢查耳酮、索马甜、甜蛋白、安赛蜜、埃利坦或者三氯蔗糖。
当然,根据本发明,硬焦糖可以进一步含有芳香剂和气味剂。这些物质例如提炼的香精油、合成芳香剂或者其混合物,比如从植物或者水果中提取的油,具体的如柑橘油、水果香精、薄荷油、丁香油、八角子、结晶酸、薄荷醇、桉树油等等,或者含有这些物质。本发明的硬焦糖可以进一步含有添加剂,例如碳酸氢钠。
在一个更优选的实施例中,本发明的硬焦糖可以进一步含有至少一种药物活性物质,例如右美沙芬、己基间苯二酚/薄荷脑、苯丙醇胺、达克罗宁、薄荷桉油、苯坐卡因、西吡氯铵。
本发明的硬焦糖可以是夹心的或非夹心的形式。当然,本发明的硬焦糖同样可以是包衣的或非包衣的形式。
另外,本发明所解决的技术问题还在于提供了一种本发明的硬焦糖的生产方法,所述硬焦糖含有至少一种涂于载体的食品色素,并且非均匀地分散于硬焦糖基质中,所述方法包括:
a)将至少一种载体与至少一种食品色素相接触,以使载体着色;
b)将着色的载体干燥;
c)在80~150℃的温度下将干燥的着色载体加入到一种硬焦糖基质的熔融液中;和
d)由含有着色载体的硬焦糖基质的熔融液形成硬焦糖。
在本发明的方法的一个优选实施例中,所述载体的水溶液,分散液或悬浮液,与所述食品色素相接触。在所述载体与所述食品色素接触并被着色后,着色的载体被干燥,特别是在高于室温的温度下,优选的温度是50~100℃,更优选的是70℃。接着,用适当的方法例如用研钵和杵研磨,将干燥的着色载体粉碎成所需大小的颗粒,然后将这些颗粒加入到硬焦糖的熔融液中。本发明的硬焦糖的成型可以按照常规的硬焦糖生产方法来进行,例如通过铸模或压模成型。
本发明所提供的生产本发明的硬焦糖的方法可以是批式、连续式,或者通过熔化挤出的方式。例如,硬焦糖基质可以通过将甜味剂或者甜味剂的混合物与水在煮糖锅内于140~200℃的温度下煮沸足够长的时间而制得,如果需要的话,在真空下进行。待产物冷却至约125~130℃时,趁热将着色并干燥的载有食品色素的载体加入和/或并入熔融液中。芳香剂和可食用的酸,以及可能的其他甜味剂,同样可以在此温度范围内加入,特别是在约100~120℃的范围内。接着产物通过铸模或压模形成糖果,并进一步冷却。硬焦糖也可以通过一条连续式熬煮线生产。此外还可以通过熔化挤出方式生产硬焦糖,尽管在这种条件下不能加水。
在硬焦糖生产出来后,就可以对其进行包衣,这个过程可以采用常规的包衣方法。例如,制作完成的硬焦糖可以进行软包衣、硬包衣或者悬浮包衣。软包衣是将溶解于水中的糖敷于移动的糖核,然后将糖粉喷洒到每个敷好的糖核以保持吸湿。这种类型的包衣方法生产出软包衣覆盖层。在进行硬包衣时,就像进行软包衣一样,将溶解于水中的糖敷于移动的糖核,但是这种情况下不再使用糖粉,而是将非水组分迅速干燥。如同软包衣一样,可以采用多种不同的包衣方法,其干燥通过热空气或冷空气来进行,以此得到不同厚度的包衣覆盖层。硬包衣工艺也可以连续采用两种或者多种不同的糖溶液。在进行悬浮包衣时,悬浮的混合物由一个液相和一个固相组成,液相例如糖、大米淀粉和葡萄糖的水溶液,固相则依次由细小的晶体糖粒组成。这种悬浮包衣的特点是不同的糖类可以单独使用。
下面通过实施例对本发明进行说明。
实施例、含有被承载色素的异麦芽酮糖醇硬焦糖的生产
首先制备50%的阿拉伯树胶溶液。然后参照生产厂商的操作提示,将其用食品色素着色。所食用的食品色素是:胭脂红(紫色/暗红色:Dr.Marcus),叶绿酸铜(绿色;Dr.Marcus)和阿拉尔红(Dr.Marcus)。接着将着色的溶液分别倒入铝盘,并在盘内均匀扩散开来。然后将盘子放入加热室于70℃下加热5到6小时。干燥以后,将干燥着色的阿拉伯树胶片从盘中移出,然后用研钵和杵研磨,粉碎成所需大小的颗粒。
采用异麦芽酮糖醇,在锅内制备硬焦糖熔融液,熔融液在165℃的温度下沸腾。此后将熔融液冷却致125~130℃的温度,然后搅拌加入着色的阿拉伯树胶颗粒或碎片。此时,可以发现碎片或颗粒不再溶于热的异麦芽酮糖醇熔融液。之后将熔融液倒入糖果模具中。按照这种方式铸模成型的硬焦糖,可以看到着色的阿拉伯树胶颗粒或碎片是独立的色素区域或色素,明显地从硬焦糖基质中突显出来。
Claims (29)
1、一种硬焦糖,其特征在于含有一种硬焦糖基质和至少一种涂于载体的食品色素,所述承载的食品色素非均匀地分散于所述硬焦糖基质中。
2、如权利要求1所述的硬焦糖,其特征在于,所述硬焦糖中所载的食品色素形成与所述硬焦糖基质三维划界并且色彩鲜明的区域。
3、如权利要求1或2所述的硬焦糖,其特征在于,所述硬焦糖是无糖或含糖的硬焦糖。
4、如权利要求3所述的硬焦糖,其特征在于,所述含糖硬焦糖的硬焦糖基质包含或由以下物质组成:蔗糖、转化液体糖、转化糖浆、葡萄糖、葡萄糖浆、聚葡萄糖或者它们的混合物。
5、如权利要求4所述的硬焦糖,其特征在于,所述含糖硬焦糖的硬焦糖基质还包括:果糖、吡喃果糖-5-葡糖苷、帕拉金糖、浓缩帕拉金糖、氢化浓缩帕拉金糖、低聚果糖、乳糖醇、山梨糖醇、木糖醇、甘露糖醇、麦芽糖醇、赤藓糖醇、6-O-α-D-吡喃葡萄糖基-D-山梨糖醇(1,6-GPS)、1-O-α-D-吡喃葡萄糖基-D-山梨糖醇(1,1-GPS)、1-O-α-D-吡喃葡萄糖基-D-甘露糖醇(1,1-GPM)或者它们的混合物。
6、如权利要求3所述的硬焦糖,其特征在于,所述无糖硬焦糖的硬焦糖基质包含或由以下物质组成:果糖、吡喃果糖-5-葡糖苷、帕拉金糖、浓缩帕拉金糖、氢化浓缩帕拉金糖、低聚果糖、乳糖醇、山梨糖醇、木糖醇、甘露糖醇、麦芽糖醇、赤藓糖醇、1,6-GPS、1,1-GPS、1,1-GPM或者它们的混合物。
7、如权利要求5或6所述的硬焦糖,其特征在于,所述混合物选自:等摩尔或接近等摩尔的1,6-GPS和1,1-GPM的混合物(异麦芽酮糖醇)、1,6-GPS、1,1-GPS和1,1-GPM的混合物、一种富含1,6-GPS的1,6-GPS与1,1-GPM的混合物;一种富含1,1-GPM的1,1-GPS与1,1-GPM的混合物。
8、如权利要求1~7中任一项所述的硬焦糖,其特征在于,所述载体是一种水溶胀性物质。
9、如权利要求8所述的硬焦糖,其特征在于,所述水溶胀性物质是一种干燥的增稠剂或者成膜剂。
10、如权利要求8或9所述的硬焦糖,其特征在于,所述载体是黄原胶、果胶、角叉菜胶、阿拉伯树胶或海藻酸盐。
11、如权利要求1~10中任一项所述的硬焦糖,其特征在于,所述食品色素是天然色素或者合成色素。
12、如权利要求11所述的硬焦糖,其特征在于,所述色素是叶绿素、叶绿酸、胭脂红、阿拉尔红、β-胡萝卜素、核黄素、花青素、甜菜苷、赤藓红、靛红、酒石黄或者二氧化钛。
13、如权利要求1~12中任一项所述的硬焦糖,其特征在于,所述硬焦糖的硬焦糖基质是透明的。
14、如权利要求1~13中任一项所述的硬焦糖,其特征在于,所述硬焦糖的硬焦糖基质用一种或多种色素均匀染色,这些色素包括:叶绿素、叶绿酸、胭脂红、阿拉尔红、β-胡萝卜素、核黄素、花青素、甜菜苷、赤藓红、靛红和/或酒石黄。
15、如权利要求1~14中任一项所述的硬焦糖,其特征在于,所述硬焦糖基质还含有未涂于载体的色素。
16、如权利要求1~15中任一项所述的硬焦糖,其特征在于,所述硬焦糖的硬焦糖基质还含有一种或者多种增甜剂。
17、如权利要求16所述的硬焦糖,其特征在于,所述增甜剂是甜密素、糖精、阿斯巴甜糖、甘草甜素、新橙皮苷二氢查耳酮、索马甜、甜蛋白、安赛蜜、埃利坦或者三氯蔗糖。
18、如权利要求1~17中任一项所述的硬焦糖,其特征在于,所述硬焦糖含有芳香剂或气味剂。
19、如权利要求18所述的硬焦糖,其特征在于,所述芳香剂或气味剂是提炼的香精油、合成芳香剂、水果香精、桉树油、薄荷油、薄荷醇或者结晶酸。
20、如权利要求1~19中任一项所述的硬焦糖,其特征在于,所述硬焦糖含有添加剂碳酸氢钠。
21、如权利要求1~20中任一项所述的硬焦糖,其特征在于,所述硬焦糖还含有至少一种以下的药物活性物质:右美沙芬、己基间苯二酚/薄荷脑、苯丙醇胺、达克罗宁、薄荷桉油、苯坐卡因、西吡氯铵。
22、如权利要求1~21中任一项所述的硬焦糖,其特征在于,所述硬焦糖是夹心的或非夹心的。
23、如权利要求1~22中任一项所述的硬焦糖,其特征在于,所述硬焦糖是包衣的或非包衣的。
24、一种生产如权利要求1~23中任一项所述的硬焦糖的方法,其特征在于包括:
a)将至少一种载体与至少一种食品色素相接触,以使所述载体着色;
b)将着色的载体干燥;
c)在80~150℃的温度下将干燥的着色载体加入到一种硬焦糖基质的熔融液中;和
d)由含有所述着色载体的硬焦糖基质的熔融液形成硬焦糖。
25、如权利要求24所述的方法,其特征在于,与所述食品色素相接触的是所述载体的水溶液、分散液或悬浮液。
26、如权利要求24或25所述的方法,其特征在于,所述载体在与所述食品色素接触并被着色后,在高于室温的温度下被干燥。
27、如权利要求26所述的方法,其特征在于,所述干燥过程是在50~100℃的温度下进行,优选的是70℃。
28、如权利要求24~27中任一项所述的方法,其特征在于,所述着色的载体被干燥后,被粉碎形成所需大小的颗粒。
29、如权利要求24~28中任一项所述的方法,其特征在于,所述硬焦糖通过压模或铸模成型。
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
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DE10323602.3 | 2003-05-19 | ||
DE10323602A DE10323602A1 (de) | 2003-05-19 | 2003-05-19 | Hartkaramellen mit geträgerten Farbstoffen |
US47274503P | 2003-05-23 | 2003-05-23 | |
US60/472,745 | 2003-05-23 | ||
PCT/EP2004/005390 WO2004100673A1 (en) | 2003-05-19 | 2004-05-19 | Hard caramels with supported colors |
Publications (2)
Publication Number | Publication Date |
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CN1794918A true CN1794918A (zh) | 2006-06-28 |
CN1794918B CN1794918B (zh) | 2011-01-12 |
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CN2004800141818A Expired - Lifetime CN1794918B (zh) | 2003-05-19 | 2004-05-19 | 载有色素的硬焦糖 |
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US (1) | US20070098877A1 (zh) |
EP (1) | EP1626629B1 (zh) |
JP (1) | JP4653748B2 (zh) |
KR (1) | KR20060018854A (zh) |
CN (1) | CN1794918B (zh) |
AT (1) | ATE352212T1 (zh) |
AU (1) | AU2004237976A1 (zh) |
BR (1) | BRPI0410336A (zh) |
CA (1) | CA2524976A1 (zh) |
DE (2) | DE10323602A1 (zh) |
DK (1) | DK1626629T3 (zh) |
EA (1) | EA009616B1 (zh) |
EG (1) | EG23785A (zh) |
ES (1) | ES2279381T3 (zh) |
MA (1) | MA27778A1 (zh) |
MX (1) | MXPA05012418A (zh) |
NO (1) | NO20055900L (zh) |
NZ (1) | NZ543738A (zh) |
PL (1) | PL1626629T3 (zh) |
PT (1) | PT1626629E (zh) |
WO (1) | WO2004100673A1 (zh) |
ZA (1) | ZA200508819B (zh) |
Cited By (3)
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CN103609808A (zh) * | 2013-10-22 | 2014-03-05 | 界首市兆龙食品有限公司 | 富硒砂型奶糖 |
CN105050418A (zh) * | 2013-03-15 | 2015-11-11 | 马斯公司 | 含花青素苷的天然蓝色着色剂的稳定化及制得的产品 |
CN105163601A (zh) * | 2013-03-06 | 2015-12-16 | 亚历山大·穆勒-维维尔 | 包覆有硬质焦糖层的口香糖 |
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GB2416473A (en) * | 2004-07-22 | 2006-02-01 | Mars Inc | A confectionery product coated with a polymer film and method of manufacture |
DE102005022601A1 (de) * | 2005-05-11 | 2006-11-23 | Südzucker AG Mannheim/Ochsenfurt | Hartkaramellen mit Isomaltulose |
US20090208602A1 (en) * | 2008-02-19 | 2009-08-20 | Jorg Kowalczyk | Confectionery aroma containing products |
DE102009008999A1 (de) | 2009-02-14 | 2010-08-19 | Gesellschaft zur Förderung von Medizin-, Bio- und Umwelttechnologien e.V., Fachsektion Dresden | Farbstoff-Komposite |
DE102010034695A1 (de) | 2010-08-18 | 2012-02-23 | Gesellschaft zur Förderung von Medizin-, Bio- und Umwelttechnologien e.V. | Xerogele mit homogen eingebetteten Lebensmittelzusätzen und Verfahren zur ihrer Herstellung |
DE202013000446U1 (de) * | 2012-10-04 | 2013-10-07 | Maria Clementine Martin Klosterfrau Vertriebsgesellschaft Mbh | Zusammensetzung, insbesondere pharmazeutische Zusammensetzung, insbesondere zur Verabreichung bei Heiserkeit und Halsschmerzen |
CN104256255A (zh) * | 2014-10-08 | 2015-01-07 | 保龄宝生物股份有限公司 | 一种颗粒型功能糖及其制备方法 |
RU2642639C1 (ru) * | 2017-09-25 | 2018-01-25 | Станислав Михайлович Волков | Рассасывающиеся леденцы с ламифарэном |
CN113337142B (zh) * | 2021-06-21 | 2022-11-01 | 千禾味业食品股份有限公司 | 一种控制双倍焦糖色溶解速度的工艺 |
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JPS6141581Y2 (zh) * | 1984-09-21 | 1986-11-26 | ||
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US20030077362A1 (en) * | 2001-10-23 | 2003-04-24 | Panhorst Dorothy A. | Encapsulated flavors as inclusion in candy confections |
US6797294B2 (en) * | 2002-08-08 | 2004-09-28 | Beacon Sweets & Chocolates Ltd. | Confectionery |
-
2003
- 2003-05-19 DE DE10323602A patent/DE10323602A1/de not_active Withdrawn
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2004
- 2004-05-19 JP JP2006529873A patent/JP4653748B2/ja not_active Expired - Lifetime
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- 2004-05-19 AU AU2004237976A patent/AU2004237976A1/en not_active Abandoned
- 2004-05-19 PL PL04739258T patent/PL1626629T3/pl unknown
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- 2004-05-19 EA EA200501833A patent/EA009616B1/ru not_active IP Right Cessation
- 2004-05-19 PT PT04739258T patent/PT1626629E/pt unknown
- 2004-05-19 CA CA002524976A patent/CA2524976A1/en not_active Abandoned
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- 2004-05-19 MX MXPA05012418A patent/MXPA05012418A/es active IP Right Grant
- 2004-05-19 ZA ZA200508819A patent/ZA200508819B/en unknown
- 2004-05-19 AT AT04739258T patent/ATE352212T1/de not_active IP Right Cessation
- 2004-05-19 NZ NZ543738A patent/NZ543738A/en unknown
- 2004-05-19 US US10/557,793 patent/US20070098877A1/en not_active Abandoned
- 2004-05-19 WO PCT/EP2004/005390 patent/WO2004100673A1/en active IP Right Grant
- 2004-05-19 EP EP04739258A patent/EP1626629B1/en not_active Expired - Lifetime
- 2004-05-19 KR KR1020057021904A patent/KR20060018854A/ko not_active Application Discontinuation
- 2004-05-19 DK DK04739258T patent/DK1626629T3/da active
-
2005
- 2005-11-12 EG EGNA2005000716 patent/EG23785A/xx active
- 2005-11-15 MA MA28607A patent/MA27778A1/fr unknown
- 2005-12-12 NO NO20055900A patent/NO20055900L/no unknown
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105163601A (zh) * | 2013-03-06 | 2015-12-16 | 亚历山大·穆勒-维维尔 | 包覆有硬质焦糖层的口香糖 |
CN105050418A (zh) * | 2013-03-15 | 2015-11-11 | 马斯公司 | 含花青素苷的天然蓝色着色剂的稳定化及制得的产品 |
CN105050418B (zh) * | 2013-03-15 | 2020-09-01 | Wm.雷格利Jr.公司 | 含花青素苷的天然蓝色着色剂的稳定化及制得的产品 |
CN103609808A (zh) * | 2013-10-22 | 2014-03-05 | 界首市兆龙食品有限公司 | 富硒砂型奶糖 |
Also Published As
Publication number | Publication date |
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EG23785A (en) | 2007-08-13 |
JP4653748B2 (ja) | 2011-03-16 |
DK1626629T3 (da) | 2007-05-21 |
BRPI0410336A (pt) | 2006-05-30 |
MA27778A1 (fr) | 2006-02-01 |
EP1626629A1 (en) | 2006-02-22 |
ATE352212T1 (de) | 2007-02-15 |
DE10323602A1 (de) | 2004-12-16 |
PT1626629E (pt) | 2007-04-30 |
US20070098877A1 (en) | 2007-05-03 |
ES2279381T3 (es) | 2007-08-16 |
CA2524976A1 (en) | 2004-11-25 |
NZ543738A (en) | 2007-07-27 |
DE602004004529D1 (de) | 2007-03-15 |
MXPA05012418A (es) | 2006-02-13 |
KR20060018854A (ko) | 2006-03-02 |
CN1794918B (zh) | 2011-01-12 |
DE602004004529T2 (de) | 2007-10-31 |
EP1626629B1 (en) | 2007-01-24 |
NO20055900L (no) | 2006-02-13 |
PL1626629T3 (pl) | 2007-06-29 |
EA009616B1 (ru) | 2008-02-28 |
EA200501833A1 (ru) | 2006-04-28 |
JP2006528884A (ja) | 2006-12-28 |
ZA200508819B (en) | 2008-04-30 |
AU2004237976A1 (en) | 2004-11-25 |
WO2004100673A1 (en) | 2004-11-25 |
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