CN1129367C - 亲水胶体糖果 - Google Patents
亲水胶体糖果 Download PDFInfo
- Publication number
- CN1129367C CN1129367C CN00134438A CN00134438A CN1129367C CN 1129367 C CN1129367 C CN 1129367C CN 00134438 A CN00134438 A CN 00134438A CN 00134438 A CN00134438 A CN 00134438A CN 1129367 C CN1129367 C CN 1129367C
- Authority
- CN
- China
- Prior art keywords
- candy
- gelatin
- hydrocolloid confectionery
- hydrocolloid
- infusion material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 70
- 239000000416 hydrocolloid Substances 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 239000000084 colloidal system Substances 0.000 claims description 26
- 229920000159 gelatin Polymers 0.000 claims description 22
- 235000019322 gelatine Nutrition 0.000 claims description 22
- 238000001802 infusion Methods 0.000 claims description 22
- 229920002472 Starch Polymers 0.000 claims description 21
- 239000008107 starch Substances 0.000 claims description 21
- 235000019698 starch Nutrition 0.000 claims description 21
- 108010010803 Gelatin Proteins 0.000 claims description 20
- 239000008273 gelatin Substances 0.000 claims description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 20
- 229920001277 pectin Polymers 0.000 claims description 16
- 239000001814 pectin Substances 0.000 claims description 16
- 235000010987 pectin Nutrition 0.000 claims description 16
- 239000000499 gel Substances 0.000 claims description 14
- 235000000346 sugar Nutrition 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 12
- 238000000465 moulding Methods 0.000 claims description 10
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 229920002148 Gellan gum Polymers 0.000 claims description 4
- 235000010492 gellan gum Nutrition 0.000 claims description 4
- 239000000216 gellan gum Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 229920000936 Agarose Polymers 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 239000001828 Gelatine Substances 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 239000007937 lozenge Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000007795 chemical reaction product Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 239000006188 syrup Substances 0.000 description 6
- 235000020357 syrup Nutrition 0.000 description 6
- 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 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000008121 dextrose Substances 0.000 description 4
- 238000001879 gelation Methods 0.000 description 4
- 239000003349 gelling agent Substances 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 235000013808 oxidized starch Nutrition 0.000 description 3
- 239000001254 oxidized starch Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 244000215068 Acacia senegal Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000005033 Fourier transform infrared spectroscopy Methods 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 102000006463 Talin Human genes 0.000 description 1
- 108010083809 Talin Proteins 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 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
- 238000010306 acid treatment Methods 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 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 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 125000002843 carboxylic acid group Chemical group 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 235000011167 hydrochloric acid Nutrition 0.000 description 1
- 239000000017 hydrogel Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229960001375 lactose Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 125000000896 monocarboxylic acid group Chemical group 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000000371 solid-state nuclear magnetic resonance spectroscopy Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 229960004016 sucrose syrup Drugs 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- -1 tracasol Polymers 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
本发明涉及一种制备亲水胶体糖果的方法，其中包括将一种或多种亲水胶体和终产品的其余成分混合，熬煮由此获得的配制混合物，使熬煮料成型和使熬煮料中的亲水胶体凝胶化。本发明还涉及根据上述方法制备的亲水胶体糖果。
Description
本发明涉及制备亲水胶体糖果的方法。本发明还提供一种亲水胶体糖果。该亲水胶体糖果优选是无明胶的。
亲水胶体糖果包括糖凝胶，这是在糖/葡萄糖糖浆系统中包含有胶凝剂的产品，例如，胶质软糖和软果糕，和水凝胶，这是在水中包含有胶凝剂的产品，例如胶冻软糖。亲水胶体糖果目前占示售糖食的一半左右，且日益受大众欢迎。亲水胶体是这类糖果的关键成分。它们胶化和组织化，但也通过防止脱水收缩、固定风味和抑制糖结晶进行稳定，提供透明、明亮、粘着和对于充气胶冻软糖易于起泡的特点。
用于亲水胶体糖果的一些亲水胶体的例子是琼脂、黄原胶、槐树豆胶、吉兰糖胶、阿拉伯树胶、果胶、明胶、瓜尔豆胶、角又菜胶和变性和/或未变性淀粉。在亲水胶体糖果中最常用的这些亲水胶体中的一种是明胶，主要用作胶凝剂。由于其多种功能属性，特别是其结构的、形成凝胶的、泡沫稳定的和乳化作用的性能，使明胶在糖果制造中已经使用了多年。明胶是最常使用的亲水胶体。包含明胶的亲水胶体糖果，其具有的独特明胶结构对消费者来说是特别理想的。
然而，食品级明胶一般从牛的或猪的原料获得，使得明胶的使用是不受欢迎的，不仅因为担心牛的海绵状脑病(即“BSE”或“疯牛病”)，还由于存在素食人群，和某些种族，这些种族担心用于某些食品中的肉种类和/或遵守涉及肉和乳品食用的一些饮食禁忌。另外，由于明胶是蛋白质，对热和强酸处理高度敏感，遭到降解会导致其功能属性的损失，降低了蒸煮效率，造成活性成分的损失和可能的污染，这就必须经常清洗加工设备。
因此，需要提供一种用于制备排除明胶的亲水胶体糖果的方法，从而克服了有关明胶的问题，却保持了消费者可接受的满意结构。特别是，需要提供一种制备糖果的方法，该糖果中至少有一部分，优选全部的明胶在产品中被替代。
另一个问题是许多糖果，例如淀粉浇注成型糖果，由于在干燥阶段有不同的收缩使之不能保持其浇注的形状，所述的干燥阶段用于在降低湿度的情况下提供所需的结构。这会影响通过例如挂糖衣和上涂料这样的技术来进一步加工糖果的效率。因此，也需要提供一种亲水胶体糖果的制备方法，该方法在进一步加工亲水胶体糖果期间能保持其形状且易于挂糖衣。
已经发现通过在亲水胶体糖果的制造中使用一种或多种亲水胶体，得到的糖果在干燥期间形成耐热的凝胶结构，且另外也可以避免有关明胶的上述缺点，而又可提供一种在终产品中令人满意的结构。亲水胶体系统的采用，使其在浇注糖果干燥之前和过程中凝胶化，优选用于浇注的是流体，且随后凝胶化，对于较大直径的双凸状(透镜状)终产品的制造，也可以有效地挂涂而不会聚结。
本发明提供一种用于制备糖果的方法，其中包括将一种或多种亲水胶体和终产品的其余成分混合，熬煮由此获得的配制混合物，使熬煮料成型以及在熬煮料成型之后，于干燥之前，触发熬煮料形成耐热的凝胶结构，其中在进一步加工期间保持耐热凝胶结构。
采用的亲水胶体可以是任何形成凝固的耐热凝胶的亲水胶体，例如琼脂糖、黄原胶、吉兰糖胶、阿拉伯树胶、果胶、明胶或角叉菜胶。优选，使用的亲水胶体选自琼脂糖、吉兰糖胶、果胶和/或角叉菜胶。更优选使用的亲水胶体是果胶，且可以包括淀粉。明胶也可以使用。淀粉/果胶亲水胶体糖果可以是无明胶的。
本发明还提供一种用于制备包含一种或多种亲水胶体的亲水胶体糖果的方法，优选该糖果中所述的亲水胶体代替至少一部分的明胶。根据本发明的一个实施方案，糖果优选是无明胶的，且全部明胶用所述的一种或多种亲水胶体替代。
熬煮料可以进行处理以触发亲水胶体凝胶化的启动。熬煮料可以被酸化和/或降低温度和/或加入盐。特别是如果使用果胶和淀粉的混合物，亲水胶体在酸化之后开始凝胶，且一旦温度低于90℃，就会形成耐热凝胶结构。该凝胶结构在干燥和该糖果的进一步加工期间得到保持。熬煮料被酸化至PH值是3.0至3.8，优选PH值是3.2至3.4。所需的PH值依赖于使用的果胶的特定等级、温度和液体水分含量。
该方法也可以包括附加步骤对熬煮料调味，且对浇注料进行干燥、撒砂糖和挂糖衣。通过在例如100℃将熬煮料热浇注入模子中，对熬煮料进行成型。
根据本发明，亲水胶体混合物也可以包括加入的添加剂，例如，酸、食用香料、色素、保湿剂等(酸、食用香料等一般在熬煮之后添加)用以提供具有所需最终固形物含量的糖浆。
本发明的亲水胶体糖果可以通过常规方法制备。最初的配料混合物可以通过使用蒸汽加压锅、盘管熬糖锅、平板式热交换器或熬糖挤压机进行开锅熬煮。根据所选择的熬糖设备、配制成分等操作条件是不同的。
可以接着使用常规技术进行糖果的成型，且须经过所需的冷却/干燥阶段。干燥成型的糖果，例如通过烘烤，这是在特定的温度，湿度和时间下进行的脱水步骤，其参数对于本领域技术人员来说易于选择。由于在熬煮之后凝胶结构保持了形状，这可使进一步的加工例如挂糖衣更为有效。凝胶化的糖果具有双凸状，这种形状易于挂糖衣，且由此易于涂覆。在干燥之前，不形成这样的凝胶结构的糖果趋向于凹状，使得挂糖衣期间由于聚结而加倍了这种趋势，从而阻止了进一步的有效加工。最终产品可以接着撒砂糖和挂糖衣。
本发明还涉及根据本发明的包含有一种或多种亲水胶体而制备的涂层糖果。涂层可以优选通过挂糖衣进行，用例如软糖衣、硬糖衣或巧克力/脂肪基涂层。
本发明还提供了一种包含有氧化的淀粉和另一种亲水胶体的糖果，优选其中所述的亲水胶体代替至少一部分明胶。这种糖果可以是无明胶的。
氧化的淀粉可从任何来源获得，例如玉米、马铃薯等获得的淀粉，其受到氧化反应。例如，当(水性)淀粉悬浮液用氧化剂，例如氢氯化钠处理时，将淀粉分子上的C6位置的伯醇基氧化成羧酸基，获得氧化淀粉。氧化作用将高度位阻引进分子，阻止和极大地降低了短链部分转化成老化束的趋势。该复杂的反应包括淀粉分子的水解、环破裂、羧基化(OH基成为COOH基)，以减少淀粉溶液的粘度，且柔软状态受阻碍。
用于在功能水平(接近1％以上)检测氧化淀粉的技术，检测具体针对氧化淀粉的羰基。合适的技术包括傅立叶转换红外线(FTIR)和固态NMR。
本发明的亲水胶体糖果可以含有0.1wt％至20wt％的亲水胶体。优选该亲水胶体糖果含有与淀粉结合的果胶。该亲水胶体糖果可以含0.3wt％至2wt％，优选1wt％的果胶，和含3wt％至20wt％，优选5wt％至15wt％，且特别是10wt％的淀粉。
除所述的一种或多种亲水胶体，该糖果可以含有常规成分例如，食用酸、例如乳酸、苹果酸、酒石酸、抗坏血酸、盐酸、柠檬酸、果汁、蔬菜汁、脂肪等。根据最终的产品决定添加的量，但可以是0.1wt％至3wt％，特别是1.0wt％至2.5wt％，基于糖果的重量。果汁优选2至15wt％。在充气系统情况下，该糖果还可以包括保湿剂，例如甘油、食用香料、用于无糖产品的人工甜味剂、乳化剂例如卵磷脂、增味剂例如talin、色素、蛋白质例如(蛋)蛋白或牛奶蛋白，而其它添加剂根据最终的产品决定用量和种类。这些添加剂合适的量是0.1wt％至5wt％，特别是0.2wt至2.0wt％，基于亲水胶体糖果的重量。该糖果的其余成分是包含有糖例如葡萄糖、蔗糖糖浆、转化糖、乳糖或糖代用品例如糖醇、聚糊精的糖浆以及水。在本发明最终的亲水胶体糖果中的水量可以是5wt％至20wt％，优选6wt％至15wt％，基于亲水胶体糖果的重量。
下述实施例提供根据本发明优选实施方案的糖果的配方和加工细节。这些实施例只是为了说明本发明，并不意味着是对本发明的限制。
实施例1
一种糖果，其中淀粉和果胶用作胶凝剂，是通过混合果胶和糖并使该混合物水合以形成溶液而制备的。该糖/果胶溶液与淀粉和其余的成分混合，这些其余的成分是糖和葡萄糖糖浆。该混合物接着进行熬煮以糊化淀粉，且蒸发至固形物含量是约65％至80％。
该液体保持在80℃至100℃的热度，调味并酸化成PH值是3.2至3.4，且果胶开始胶凝化。熬煮料被转移至淀粉浇注线，在此被浇注形成所需的形状。浇注料接着放入通热干空气的烘箱中进行干燥，以实现最终的固形物含量接近85％。然后从烘箱中取出，并冷却至室温。在糖果进一步的加工期间保持浇注料的形状。
浇注料的进一步加工可以使用常规方法进行。该糖果可以用空气清洁以去除任何淀粉。糖果首先通过蒸汽通道接着通过滚筒进行撒砂糖，滚筒中含有结晶糖。糖果可以再按常规方式进行挂糖衣，采用多种不同的糖衣，例如硬糖衣、软糖衣或巧克力/脂肪基糖衣等。
实施例2
根据实施例1的方法，制备具有下述配方的亲水胶体糖果。
以重量百分比计(wt％)
高甲氧基慢凝果胶 1％
淀粉 10％
糖 33％
葡萄糖糖浆 33％
水 20％
糖、葡萄糖糖浆和水的量可以是不同的，根据需要可以加入食用香料，且酸化该混合物以实现所需的PH值。
Claims (13)
1.一种制备亲水胶体糖果的方法，其中包括将一种或多种亲水胶体和终产品的其余成分混合，熬煮由此获得的配制混合物，使熬煮料成型和在熬煮料成型之后，于干燥之前，触发熬煮料形成耐热的凝胶结构，其中在进一步加工期间保持耐热凝胶结构。
2.根据权利要求1的方法，其中成型的熬煮料的胶凝化是通过酸化触发的。
3.根据权利要求2的方法，其中成型的熬煮料被酸化成PH值为3.0至3.8。
4.根据权利要求1的方法，其中亲水胶体选自琼脂糖、吉兰糖胶、果胶和/或角叉菜胶。
5.根据权利要求4的方法，其中亲水胶体是果胶。
6.根据权利要求1至5之一的方法，其中包括淀粉。
7.根据权利要求1至6之一的方法，其中包括明胶。
8.根据权利要求1至7之一的方法，其中包括附加的对熬煮料调味、干燥、撒砂糖和/或挂糖衣的步骤。
9.根据权利要求1至8制备的亲水胶体糖果，其中在产品中亲水胶体至少代替一部分明胶。
10.根据权利要求9的亲水胶体糖果，其中该糖果是无明胶的。
11.根据权利要求9或10的亲水胶体糖果，其呈双凸状。
12.根据权利要求9或10的亲水胶体糖果，其是胶质软糖、胶冻软糖或软果糕。
13.根据权利要求1至8制备的涂层亲水胶体糖果。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB9928688.2A GB9928688D0 (en) | 1999-12-03 | 1999-12-03 | Hydrocolloid confectionery product |
| GB9928688.2 | 1999-12-03 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1298648A CN1298648A (zh) | 2001-06-13 |
| CN1129367C true CN1129367C (zh) | 2003-12-03 |
Family
ID=10865715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00134438A Expired - Fee Related CN1129367C (zh) | 1999-12-03 | 2000-12-01 | 亲水胶体糖果 |
Country Status (17)
| Country | Link |
|---|---|
| EP (1) | EP1104652A1 (zh) |
| JP (1) | JP2001178382A (zh) |
| CN (1) | CN1129367C (zh) |
| AR (1) | AR026695A1 (zh) |
| AU (1) | AU7195100A (zh) |
| BR (1) | BR0005700A (zh) |
| CA (1) | CA2326302A1 (zh) |
| CO (1) | CO5231178A1 (zh) |
| CZ (1) | CZ20004502A3 (zh) |
| GB (2) | GB9928688D0 (zh) |
| NO (1) | NO20006025L (zh) |
| NZ (1) | NZ508516A (zh) |
| PE (1) | PE20010667A1 (zh) |
| PL (1) | PL344212A1 (zh) |
| RU (1) | RU2000130155A (zh) |
| TR (1) | TR200003559A2 (zh) |
| ZA (1) | ZA200007087B (zh) |
Families Citing this family (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2367736A (en) | 2000-10-10 | 2002-04-17 | Nestle Sa | Water-based hydrocolloid casing |
| FR2836787B1 (fr) * | 2002-03-07 | 2006-02-17 | Roquette Freres | Confiserie gelifiee contenant peu ou pas de gelatine et procede de preparation d'une telle confiserie |
| US7067150B2 (en) | 2002-04-16 | 2006-06-27 | Scepter Holdings, Inc. | Delivery systems for functional ingredients |
| US7494667B2 (en) | 2004-03-02 | 2009-02-24 | Brunob Ii B.V. | Blends of different acyl gellan gums and starch |
| DK2091346T3 (da) | 2006-11-09 | 2012-02-20 | Toms Gruppen As | Sødt konfektureprodukt |
| ITMI20080942A1 (it) * | 2008-05-22 | 2009-11-23 | Lachifarma Srl | Caramelle di gelatina a base di fibra alimentare |
| US20090297690A1 (en) * | 2008-06-03 | 2009-12-03 | Nehmer Warren L | Production of Sustained Release Starch Product |
| EP2346353A2 (en) | 2008-10-03 | 2011-07-27 | Rubicon Research Private Limited | Compositions comprising fenugreek hydrocolloids |
| JP5193131B2 (ja) * | 2009-06-19 | 2013-05-08 | キユーピー株式会社 | 酸性透明ゲル状食品 |
| CN102524487B (zh) * | 2010-12-21 | 2013-09-18 | 金冠(中国)食品有限公司 | 一种制备果胶软糖夹心巧克力的工艺 |
| US20120251484A1 (en) * | 2011-03-31 | 2012-10-04 | Cp Kelco Aps | Cold prepared gel and method for making same |
| CN102835536B (zh) * | 2011-06-23 | 2015-12-16 | 浙江养生堂天然药物研究所有限公司 | 一种凝胶、含它的耐温型软糖及其制备方法 |
| GB2495157A (en) * | 2011-09-20 | 2013-04-03 | Nihon Kraft Foods Ltd | Extruded confectionery comprising filled capillaries |
| JP5866975B2 (ja) * | 2011-10-31 | 2016-02-24 | ユーハ味覚糖株式会社 | 酸味が強化されたグミキャンディ |
| PL2943073T3 (pl) * | 2013-01-14 | 2021-04-06 | Wm. Wrigley Jr. Company | Wyrób cukierniczy do żucia |
| CN103766903B (zh) * | 2014-01-20 | 2016-02-03 | 武汉金果园农业开发有限公司 | 桃胶片及其制备方法 |
| EP3135117A1 (en) * | 2015-08-24 | 2017-03-01 | Katjes Fassin GmbH + co. Kommanditgesellschaft | Gel-comprising cartridge for the preparation of confectionery |
| CN107920551B (zh) * | 2015-08-21 | 2021-08-03 | 卡耶斯·法新有限公司 | 用于制备糖食的包括凝胶的套筒 |
| CN107432361A (zh) * | 2016-05-29 | 2017-12-05 | 深圳市味奇生物科技有限公司 | 夹心透明糖果及其制备方法 |
| CN110393229A (zh) * | 2019-07-25 | 2019-11-01 | 孙杨 | 一种含藻盐的巧克力果糖及其制备方法 |
| NL2024463B1 (en) * | 2019-12-16 | 2021-09-02 | Perfetti Van Melle Benelux B V | Confectionery product with reduced amount of sugar and manufacturing process thereof |
| IT201900024027A1 (it) * | 2019-12-16 | 2021-06-16 | Perfetti Van Melle Spa | Prodotto di confetteria e suo procedimento di fabbricazione |
| JP2023513979A (ja) | 2020-02-20 | 2023-04-05 | トップ ガム インダストリーズ リミテッド | 添加糖類を含まず、そのまま摂取可能な植物性のゲル製品とその薬剤投与への利用 |
| CN111264663B (zh) * | 2020-03-23 | 2023-06-09 | 江西师范大学 | 鱼明胶猕猴桃果糕及其生产方法 |
| ES2945661A1 (es) * | 2022-11-15 | 2023-07-05 | Nutris Ingredients S L | Caramelos de goma o gominolas con alto contenido en proteinas y con ingredientes funcionales y metodo de fabricacion |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5921357A (ja) * | 1982-07-24 | 1984-02-03 | Hayashibara Biochem Lab Inc | ペクチンゼリ−の製造方法 |
| CA2067595C (en) * | 1991-05-01 | 2002-07-30 | Cheryl A. Doherty | Use of hydrocolloids for formulating and processing of low fat water activity confectionery products and process |
| GB2342030A (en) * | 1998-10-01 | 2000-04-05 | Nestle Sa | Confectionery containing iota-carrageenan |
| ATE204137T1 (de) * | 1998-11-20 | 2001-09-15 | Katjes Fassin Gmbh & Co Kg | Verfahren zur herstellung von fruchtgummikonfekt |
-
1999
- 1999-12-03 GB GBGB9928688.2A patent/GB9928688D0/en not_active Ceased
-
2000
- 2000-08-11 GB GBGB0019865.5A patent/GB0019865D0/en not_active Ceased
- 2000-11-06 EP EP00203869A patent/EP1104652A1/en not_active Withdrawn
- 2000-11-09 PE PE2000001198A patent/PE20010667A1/es not_active Application Discontinuation
- 2000-11-17 CA CA002326302A patent/CA2326302A1/en not_active Abandoned
- 2000-11-28 NO NO20006025A patent/NO20006025L/no not_active Application Discontinuation
- 2000-11-29 NZ NZ508516A patent/NZ508516A/en unknown
- 2000-11-30 PL PL00344212A patent/PL344212A1/xx not_active Application Discontinuation
- 2000-11-30 TR TR2000/03559A patent/TR200003559A2/xx unknown
- 2000-11-30 AU AU71951/00A patent/AU7195100A/en not_active Abandoned
- 2000-11-30 CO CO00091766A patent/CO5231178A1/es not_active Application Discontinuation
- 2000-11-30 ZA ZA200007087A patent/ZA200007087B/xx unknown
- 2000-12-01 CZ CZ20004502A patent/CZ20004502A3/cs unknown
- 2000-12-01 JP JP2000366455A patent/JP2001178382A/ja not_active Withdrawn
- 2000-12-01 AR ARP000106360A patent/AR026695A1/es unknown
- 2000-12-01 RU RU2000130155/13A patent/RU2000130155A/ru not_active Application Discontinuation
- 2000-12-01 CN CN00134438A patent/CN1129367C/zh not_active Expired - Fee Related
- 2000-12-04 BR BR0005700-2A patent/BR0005700A/pt not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| PE20010667A1 (es) | 2001-07-03 |
| AU7195100A (en) | 2001-06-07 |
| CO5231178A1 (es) | 2002-12-27 |
| PL344212A1 (en) | 2001-06-04 |
| GB0019865D0 (en) | 2000-09-27 |
| NZ508516A (en) | 2002-05-31 |
| NO20006025L (no) | 2001-06-05 |
| AR026695A1 (es) | 2003-02-26 |
| RU2000130155A (ru) | 2003-02-20 |
| BR0005700A (pt) | 2001-07-31 |
| NO20006025D0 (no) | 2000-11-28 |
| GB9928688D0 (en) | 2000-02-02 |
| ZA200007087B (en) | 2002-05-30 |
| CZ20004502A3 (cs) | 2002-05-15 |
| TR200003559A2 (tr) | 2001-07-23 |
| CA2326302A1 (en) | 2001-06-03 |
| CN1298648A (zh) | 2001-06-13 |
| EP1104652A1 (en) | 2001-06-06 |
| JP2001178382A (ja) | 2001-07-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1298648A (zh) | 亲水胶体糖果 | |
| RU2242882C2 (ru) | Жевательное кондитерское изделие | |
| CN1161032C (zh) | 糖凝胶和水凝胶产品 | |
| US5607716A (en) | Use of hydrocolloids for formulating and processing of low fat low water activity confectionery products and process | |
| MXPA01011033A (es) | Composicion alimenticia con elevado contenido de solidos un metodo para su preparacion, asi como el uso de carragaenos para gelar un a composicion alimenticia. | |
| US3687690A (en) | Confection and method of making it | |
| JP2023505733A (ja) | 菓子製品及びその製造プロセス | |
| JP2001103913A (ja) | ゼリー菓子の製造方法 | |
| RU2826394C1 (ru) | Кондитерское изделие и способ его изготовления | |
| HK1038160A (zh) | 亲水胶体糖果 | |
| CN104619190B (zh) | 淀粉胶中的速凝淀粉 | |
| NL2008219C2 (en) | A method for the preparation of a confectionery product. | |
| MXPA01003153A (en) | Hydrocolloid confectionery | |
| MXPA00000944A (en) | Chewy confectionery product | |
| HK1031092A (zh) | 咀嚼的甜食产品 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: WD Ref document number: 1038160 Country of ref document: HK |