TWI451883B - 快速定型糖衣 - Google Patents
快速定型糖衣 Download PDFInfo
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- TWI451883B TWI451883B TW096148346A TW96148346A TWI451883B TW I451883 B TWI451883 B TW I451883B TW 096148346 A TW096148346 A TW 096148346A TW 96148346 A TW96148346 A TW 96148346A TW I451883 B TWI451883 B TW I451883B
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- 238000009495 sugar coating Methods 0.000 claims description 73
- 235000012489 doughnuts Nutrition 0.000 claims description 45
- 239000008199 coating composition Substances 0.000 claims description 40
- 235000000346 sugar Nutrition 0.000 claims description 30
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 18
- 235000010489 acacia gum Nutrition 0.000 claims description 16
- 244000215068 Acacia senegal Species 0.000 claims description 15
- 229920000084 Gum arabic Polymers 0.000 claims description 15
- 239000000205 acacia gum Substances 0.000 claims description 15
- 235000019197 fats Nutrition 0.000 claims description 12
- 229920002148 Gellan gum Polymers 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
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- 238000000576 coating method Methods 0.000 claims description 8
- 239000000216 gellan gum Substances 0.000 claims description 7
- 235000010492 gellan gum Nutrition 0.000 claims description 7
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- 239000000203 mixture Substances 0.000 description 39
- 239000001768 carboxy methyl cellulose Substances 0.000 description 14
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- 244000131522 Citrus pyriformis Species 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 239000008298 dragée Substances 0.000 description 2
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- 238000009472 formulation Methods 0.000 description 2
- 235000021189 garnishes Nutrition 0.000 description 2
- 229940116364 hard fat Drugs 0.000 description 2
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- 238000002360 preparation method Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 235000007909 Astrocaryum tucuma Nutrition 0.000 description 1
- 244000231729 Astrocaryum tucuma Species 0.000 description 1
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- 241000233855 Orchidaceae Species 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
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- 230000008034 disappearance Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0093—Coating by dipping in a liquid, at the surface of which another liquid or powder may be floating
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Materials Applied To Surfaces To Minimize Adherence Of Mist Or Water (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
本發明大體係關於食品糖衣領域且更特定言之係關於一種易於使用且具有快速定型特性之糖衣調配物。
通常在烘焙食品上使用表面流平糖衣(flat icings)以提供理想之外觀以及味道及香味。此等糖衣之質地並非透明或鬆軟的。因為此等糖衣通常在產品烘焙之後且準備食用時塗覆,故塗覆糖衣所需之時間以及供其定型於產品上之時間很重要-在商業背景下尤其如此。
當前市售之糖衣通常需要加溫且接著塗覆至諸如甜甜圈(doughnuts)之烘焙產品上。對於在環境溫度下塗覆而言,需要使當前糖衣之黏度降低。然而,若糖衣組合物之黏度降低,則觀測到定型/乾燥時間增加。舉例而言,當前糖衣之乾燥/定型耗時至少約45分鐘且更通常介於45分鐘與1小時之間。此可對涉及製備及/或銷售經糖衣覆蓋之烘焙產品的商業機構造成顯著的時間損失。
因此,在食品工業中需要研發易於使用之快速定型糖衣之調配物。
本發明提供表面流平糖衣組合物。該糖衣組合物可在環境溫度(68-80℉)下浸蘸且在環境溫度下在15分鐘或少於15分鐘內定型。該糖衣組合物可在環境溫度下穩定存放且可在此等溫度下儲存至少8個月。
該糖衣組合物包含甜味劑固體、脂肪、水及包含羧基甲基纖維素(CMC)、阿拉伯膠及視情況結蘭膠之膠系統。在環境溫度下,該組合物可用作烘焙產品上之表面流平糖衣。若加熱,則該組合物可用作糖釉。
本發明提供一種即可使用之可穩定存放糖衣,其可用作表面流平糖衣以及糖釉。糖衣組合物可浸蘸且在環境溫度(68-80℉)下展現快速乾燥特徵。在不同實施例中,該糖衣可浸蘸且在68、69、70、71、72、73、74、75、76、77、78、79及80℉下定型。在另一實施例中,該糖衣可浸蘸且在72-78℉下定型。該糖衣組合物可在環境溫度下穩定存放且可在此等溫度下儲存至少6個月。在一實施例中,該糖衣組合物可穩定存放至少8個月。
該糖衣尤其適用於甜甜圈且可藉由常規方法(諸如藉由將甜甜圈浸入糖衣中)加以塗覆。當此糖衣塗覆至甜甜圈上時,其在環境溫度下在15分鐘內定型。在本文中,短語"定型"係用以指示觸摸時乾燥但仍可固持諸如噴灑物之裝飾物之狀態。熟習此項技術者應認識到若糖衣過於潮濕,則其將不能保持其完整性;且若其過於乾燥,則其將不能固持噴灑物或其他裝飾物。
糖衣組合物包含甜味劑固體,諸如軟糖料(fondant)、糖及玉米糖漿固體;水;阿拉伯膠;羧基甲基纖維素;視情況,結蘭膠;及脂肪。該糖衣組合物可進一步包含各種添加劑,諸如著色劑、調味劑及防腐劑。
糖衣組合物包含:至少70%固體(由軟糖料、糖及玉米糖漿組成);7%至12%水;0.1%至1.0%、較佳0.1%至0.5%脂肪;0.1%至0.5%、較佳0.1%至0.3%阿拉伯膠;0.1%至1.0%、較佳0.1%至0.5%羧基甲基纖維素。在一個實施例中,該糖衣組合物亦包含結蘭膠。若添加結蘭膠,則結蘭膠應在0.04%至0.8%、較佳0.4%至0.5%之範圍內。在70至76℉,組合物之黏度為70,000厘泊(centipoise)至90,000厘泊。已發現上述膠之組合非可預期地產生具有本文中所述特性的糖衣。
甜味劑固體可為糖(4.5-9.5%)、軟糖料(75-80%)及玉米糖漿固體(1-3%)。糖衣組合物中之脂肪較佳為硬脂。該等脂肪包括棕櫚油、棕櫚仁油、椰子油、巴巴蘇油(babassu oil)、及星實櫚油(tucum oil),或其各種餾份。在一個較佳實施例中,脂肪為棕櫚仁油。較佳使用硬脂薄片形式之脂肪。
在本發明中,非可預期地觀測到藉由使用兩種低強度膠,阿拉伯膠及羧基甲基纖維素,糖衣之定型時間顯著減少。CMC較佳具有低黏度(諸如25-30厘泊)。因此,視所用糖衣之量而定,本發明之糖衣在15分鐘或少於15分鐘內定型。在一個實施例中,每個甜甜圈(常規甜甜圈,通常1.8至2盎司)使用約1盎司之本發明糖衣,在另一個實施例中,使用介於0.5盎司與1盎司之間的糖衣。本發明之糖衣所達成的不透明度大於當前可用糖衣所達成的不透明度。舉例而言,將甜甜圈浸入糖衣中後,觀測到甚至0.5盎司
之此糖衣亦具有與1盎司之當前糖衣相當的不透明度。因此,藉由使用本發明之糖衣,可減少每個甜甜圈所需之量。因此,對於塗有糖衣之甜甜圈而言,每個甜甜圈所需之量減少將節約成本(由於需要較少量之材料)且節省時間(由於定型時間較快),而且產生較健康之食物(由於每個甜甜圈之糖衣之熱量值減小)。
在一實施例中,糖衣包含以下三種膠之組合-阿拉伯膠、羧基甲基纖維素(CMC)及結蘭膠。在另一實施例中,膠系統僅具有兩種膠(阿拉伯膠及CMC)且無其他膠。在另一實施例中,糖衣組合物僅具有三種膠(阿拉伯膠、CMC及結蘭膠)且無其他膠。在另一實施例中,膠系統基本上由以下兩種膠組成-CMC及阿拉伯膠,且在另一實施例中,膠系統基本上由以下三種膠組成-阿拉伯膠、CMC及結蘭膠。雖然組合物僅需要使用兩種膠-阿拉伯膠及CMC-以展現約15分鐘之定型時間,但添加結蘭膠改良質地特徵且使定型時間減少至少於15分鐘。在一實施例中,當亦包括結蘭膠時,糖衣組合物之定型時間為10分鐘或更少,通常為8-10分鐘。
本發明將在製備/銷售甜甜圈中提供優勢,因為此等甜甜圈可在15分鐘或少於15分鐘內堆疊於彼此之上且底部之甜甜圈因快速定型而保持糖衣完整性。在一實施例中,堆疊之甜甜圈之完整性保持至少1小時。此在將甜甜圈以堆疊形式儲存及/或銷售時使底部甜甜圈之糖衣部分消失的問題減少。以未堆疊形式,甜甜圈可在30℃(86℉)下在
65%濕度下儲存至少12小時,且在一實施例中,其可堆疊至少18小時。
本發明之糖衣組合物可在速食機構中用於將甜甜圈塗覆糖衣。舉例而言,該組合物可加熱至100至125℉,以使得其可經由商業機械裝置(其通常需要將糖衣組合物加熱至此等溫度)塗覆至甜甜圈上。觀測到此糖衣組合物可承受加熱至150℉之溫度且可易於使用商業設備塗覆至甜甜圈上。
本發明組合物可用於糖衣塗覆,亦即用於表面流平糖衣塗覆。當加溫至175至200℉之溫度時,本發明組合物變稀薄,接著可用作烘焙產品諸如甜甜圈上之透明糖釉。本發明組合物之一些特徵示於下:a.在環境溫度(68℉至80℉)可浸蘸。
b.對於常規甜甜圈(1.8至2.0盎司)而言,約0.5盎司之糖衣(13至15公克)可給予典型表面流平糖衣塗覆所要之不透明度。
c.糖衣在環境溫度下在15分鐘或少於15分鐘內定型。
d.快速乾燥,使得完全製成之塗有糖衣之甜甜圈可在紙袋中堆疊1小時而仍保持糖衣完整性。
e.能夠在貨架上安設於塗有糖衣之甜甜圈上方1.5呎之螢光燈下靜置8小時以上或直至甜甜圈之存放期而不會熔融。
f.能夠在紙板盒中經受8小時以上或直至甜甜圈之存放期。
g.組合物可在環境溫度下穩定存放長達8個月之久。
本發明之糖衣組合物亦可在較高溫度下使用。當糖衣加熱至175至200℉時,其功能如同糖釉。該糖釉之效能優於當前糖釉組合物之效能。當與當前可用糖釉(包含0.073%瓊脂;0.058% CMC)相比時,觀測到本發明之組合物在塑膠覆蓋層(蛤殼封裝形式)中在24小時及甚至2天後保持糖釉,而當前可用糖釉使甜甜圈變得黏濕-可能歸因於水分自甜甜圈轉移至溶化之糖晶體中。
實施本發明之方法如下:將固體混合且摻合。接著添加膠,接著添加玉米糖漿。接著添加脂肪。將混合物摻合且加熱以均質地混合,接著冷卻至所要溫度。
在各種實施例中,可將不同香料(flavors)添加至該組合物中。舉例而言,所添加之香料包括(但不限於)檸檬、焦糖、榛果、巧克力、草莓、楓糖(Maple)、花生及非過敏原花生。
以下調配物係用以製備具有或不具有結蘭膠之糖衣
將甜味劑成份混合。將膠單獨混合且接著添加玉米糖漿。接著添加脂肪。將混合物加熱以製成適當摻合物。
表2及表3提供比較組合物。表4提供比較組合物之定型時間。觀測到當用表2中所示之膠組合製成糖衣組合物且將其塗覆至甜甜圈時,糖衣在15分鐘內定型,但其不穩定且在浸蘸期間隨著時間推移而稠化且變得難以浸蘸甜甜圈。另外,表3展示具有膠之糖衣組合物,使得甜甜圈可在室溫下浸蘸但糖衣並未在15分鐘內定型。表4進一步提供各種膠組合之效能特徵及定型時間。
此實例提供本發明之膠組合。此等組合產生在15分鐘或少於15分鐘內定型且可用於浸蘸甜甜圈之糖衣調配物。該
等組合物可在環境溫度下封蓋儲存至少8個月。
此實例描述本發明糖衣組合物及比較組合物之效能。對於本發明之組合物而言,膠組合為:0.248%阿拉伯膠;0.437% CMC;0.486%結蘭膠。對於比較實例而言,膠組合為0.057%瓊脂及0.262%阿拉伯膠。如圖1A中所示,對於比較組合物而言,塗覆約0.5盎司之組合物(14.4公克)並未產生覆蓋甜甜圈之整個上表面的不透明度;如圖1B中所示其需要該量之1.5倍以上。然而,對於本發明之糖衣組合物而言,0.5盎司足以提供使得整個上表面得以覆蓋的不透明度,從而產生理想外觀(圖1C)。
此實例關於所塗覆糖衣之完整性描述本發明糖衣組合物及比較組合物之效能。如圖2B中所示,對於比較組合物而
言,在2.5天後觀察到糖衣顯著褶皺,而本發明之糖衣(圖2A)在2.5天後保持其完整性(圖2A)且在1週後亦保持其完整性(圖2C)。
此實例描述塗覆本發明之組合物作為糖釉。對於此塗覆而言,將組合物加溫至175℉且接著塗覆至甜甜圈。如圖3A中所示,在甜甜圈上形成光亮糖釉(圖3A)。若接著將此甜甜圈儲存於封蓋塑膠容器(蛤殼形式)中,則在1天後(圖3B)及2天後(圖3C)仍可觀察到糖釉。然而,對於比較糖釉組合物(圖3D)而言,在蛤殼形式中1天後,觀測不到糖釉且其似乎已摻入甜甜圈中(圖3E)。
雖然本發明已藉由提供特定實例加以描述,但常規修改將對熟習此項技術者顯而易見,該等常規修改意欲屬於本發明之範疇之內。
圖1展示對於比較組合物及本發明組合物而言提供所要不透明度所需之糖衣的量。圖1A及圖1B展示具有比較糖衣組合物(包含0.057%瓊脂及0.262%阿拉伯膠,糖衣分別為14.2公克(圖1A)及22.4公克(圖1B))的甜甜圈。圖1C展示具有本發明之糖衣(包含0.248%阿拉伯膠;0.437% CMC;0.486%結蘭膠,糖衣為14.0公克)的甜甜圈。所有甜甜圈之重量大致相同,均為59公克至61公克。
圖2展示塗覆後糖衣之完整性保持數天。圖2A展示2.5天後甜甜圈上之本發明糖衣(具有檸檬香味且包含0.248%阿
拉伯膠;0.437% CMC;0.486%結蘭膠)及1週後之本發明糖衣(圖2C),展示完整性仍得以保持;且圖2B展示2.5天後甜甜圈上之比較組合物(0.057%瓊脂、0.262%阿拉伯膠),展示糖衣顯著褶皺。
圖3展示本發明組合物亦可用作糖釉。對於本發明組合物而言,加熱糖衣調配物(包含0.248%阿拉伯膠;0.437% CMC;0.486%結蘭膠)後,可觀察到糖釉已形成(圖3A)。同一甜甜圈在密封塑膠容器中儲存1天(圖3B)及2天(圖3C)後得到展示。對於比較糖釉組合物(包含0.073%瓊脂;0.058% CMC)而言,亦可觀察到糖釉(圖3D),但在密封塑膠容器中儲存1天之後,糖釉已不再清楚可見(圖3E)。
(無元件符號說明)
Claims (14)
- 一種穩定存放之糖衣組合物,其包含70至91%甜味劑固體;7%至12%水;0.1至1.0%脂肪;及膠,該膠含有0.1%至0.5%阿拉伯膠及0.1%至1%羧基甲基纖維素(CMC),其中該糖衣組合物在環境溫度下具有70,000cP至90,000cP之黏度,在環境溫度下可浸蘸,且當塗覆至食品上時,在環境溫度下15分鐘內定型。
- 如請求項1之穩定存放之糖衣組合物,其中該膠另包含0.04%至0.8%結蘭膠(Gellan Gum)。
- 如請求項1或2之穩定存放之糖衣組合物,其中該甜味劑固體包含4.5至9.5%糖、75至80%軟糖料(fondant)及1至3%玉米糖漿。
- 如請求項1或2之穩定存放之糖衣組合物,其中該脂肪為0.1至0.5%。
- 如請求項1或2之穩定存放之糖衣組合物,其中該阿拉伯膠為0.1%至0.3%,且該羧基甲基纖維素(CMC)為0.1至0.5%。
- 如請求項2之穩定存放之糖衣組合物,其中該結蘭膠為0.05%至0.5%。
- 如請求項1或2之穩定存放之糖衣組合物,其中該脂肪包含棕櫚仁油且其含量為0.1至0.5%。
- 如請求項1或2之穩定存放之糖衣組合物,其中該穩定存放之糖衣不含瓊脂。
- 一種將糖衣塗覆至烘焙產品上之方法,該方法包含以下 步驟:a)在環境溫度下將烘焙產品浸於如請求項1至8中任一項之穩定存放之糖衣組合物中;及b)使該穩定存放之糖衣組合物於該烘焙產品上定型達15分鐘。
- 如請求項9之方法,其中使該穩定存放之糖衣組合物定型於該烘焙產品上之該步驟進行達10分鐘。
- 如請求項9或10之方法,其中使該穩定存放之糖衣組合物定型於該烘焙產品上之該步驟進行達8分鐘。
- 如請求項9或10之方法,其中該烘焙產品為甜甜圈(doughnut)。
- 如請求項9或10之方法,其中該烘焙產品係在72至78℉(22.2℃至25.6℃)浸於該穩定存放之糖衣組合物中。
- 一種將糖釉(glaze)塗覆至烘焙產品上之方法,該方法包含以下步驟:a)將如請求項1至8中任一項之該穩定存放之糖衣組合物加熱至175至200℉(79.4℃至93.3℃)以獲得透明糖釉液體;b)將烘焙產品浸於a)之該透明糖釉液體中;及c)使該透明糖釉液體定型。
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US9854819B2 (en) | 2018-01-02 |
MX2009006424A (es) | 2009-11-02 |
HK1139012A1 (en) | 2010-09-10 |
EP2101595A1 (en) | 2009-09-23 |
CN101610684A (zh) | 2009-12-23 |
KR20090100384A (ko) | 2009-09-23 |
WO2008076976A1 (en) | 2008-06-26 |
AU2007333821A1 (en) | 2008-06-26 |
CA2672889A1 (en) | 2008-06-26 |
EP2101595B1 (en) | 2017-12-13 |
JP2010512756A (ja) | 2010-04-30 |
AU2007333821B2 (en) | 2013-01-10 |
ZA200904498B (en) | 2010-04-28 |
EP2101595A4 (en) | 2011-01-19 |
US20080152769A1 (en) | 2008-06-26 |
TW200833255A (en) | 2008-08-16 |
BRPI0721118A2 (pt) | 2014-03-04 |
CA2672889C (en) | 2014-08-26 |
CO6220918A2 (es) | 2010-11-19 |
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