CN1231582A - 在包含二价金属盐的营养组合物中形成双层的乳化剂的应用 - Google Patents
在包含二价金属盐的营养组合物中形成双层的乳化剂的应用 Download PDFInfo
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- CN1231582A CN1231582A CN97198275A CN97198275A CN1231582A CN 1231582 A CN1231582 A CN 1231582A CN 97198275 A CN97198275 A CN 97198275A CN 97198275 A CN97198275 A CN 97198275A CN 1231582 A CN1231582 A CN 1231582A
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- Prior art keywords
- vitamin
- ferrous
- edible
- iron
- beverage
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- A—HUMAN NECESSITIES
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biophysics (AREA)
- Dispersion Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
一种营养组合物,它包括食用载体和在载体上的二价无机盐(Fe、Ca、Zn、Cu、Mg、Mn),所述载体包含能形成双层结构(囊泡或脂质体)的乳化剂。尤其要求保护一种铁营养组合物,它包含生物可利用的铁源,选自富马酸亚铁和琥珀酸亚铁,其中铁源优选施加在卵磷脂包覆的食用载体如蔗糖的表面上。这些铁营养组合物尤其适用于食品和饮料,例如巧克力风味的食用混合物,尤其是巧克力风味的饮料,这些产品另外用其它的矿物质和维生素强化,尤其是多矿物质和维生素组合,该组合涉及碘、维生素A、维生素C、核黄素和叶酸,以避免产生不期望的色泽、后味、涩味,尤其是当食用食品和/或饮料混合物用水或牛奶复水时。
Description
技术领域
本申请涉及从食用混合物或粉末产品、尤其是巧克力风味的饮料混合物或粉末中输送二价无机盐，尤其是高度生物可利用的亚铁盐，如富马酸亚铁和琥珀酸亚铁。本申请尤其涉及这些生物可利用的亚铁盐与其它矿物质和维生素一起输送，尤其与碘、维生素A、维生素C和B复合维生素，如维生素B1、B6和B12一起输送。
发明背景
目前铁缺乏症仍是一个普通的营养问题。在发展中国家中，铁缺乏症是一个主要问题，它几乎影响到全部人群的所有部分。在婴儿和分娩妇女中特别严重。参阅Macphail和Bothwell，“防止铁缺乏症的饮食强化”Acta paediatric Scand.Supplement 361:114(1989)。
甚至在工业化国家中，人口中继续受到铁缺乏症伤害的那部分人是学龄和学龄前儿童，因为由于生长，它们对铁的需要超过了膳食中铁的供应。青少年由于强烈的体育活动对铁的需要增加了，反之，铁缺乏症影响了它们的运动成绩。参阅Hurrell，“巧克力饮料粉的富马酸亚铗强化”，英国营养学杂志，65:271(1991)。
曾提出过几点策略以减少在学龄儿童中缺铁症的流行。虽然增补铁是有效的，但逻辑性和顺应性是主要问题。此外，缺铁症的流行还没有高到要使用药物铁。儿童对铁的摄入可以通过强化饮食主食例如小麦食品来增加，或通过强化一种广泛消费的食品例如糖来增加，但这种方法对发展中国家来说太昂贵。上述的Hurrell建议提出在儿童中增加铁摄入的最少费钱而有效的方法是选择一种适合于该年龄段的特殊食品予以强化。此食品对儿童应是有吸引力的，理想的应能提供其它的营养优点。
上述的Hurrell建议的这样一种食品是巧克力风味的牛奶饮料。这种食品的消费主要是给学龄儿童，它并不是给很少需要增加铁的成年人食用的。此外，巧克力风味的牛奶还可以增加其它矿物质和维生素的摄入，例如儿童需要的锌和钙。
上述的Hurrell注意到用铁强化包括巧克力牛奶饮料在内的食品和饮料时有一些熟知的问题。特别是通常用于强化食品的高度生物可利用的铁源(例如硫酸亚铁，葡萄糖酸亚铁等)。这些铁源趋向于使食品变色(例如通过与食品组分如花青苷、类黄酮和单宁反应)或感观上不良(例如产生金属后味)。特别是用这些铁源强化含有脂肪的食品和饮料时是非常困难的，因为这些物料会同脂肪起反应氧化而产生异味。这种相互作用不但能影响食品和饮料的感观性质和美观，而且也不利影响这些物料的营养生物可利用性。然而，使用惰性铁源(还原铁，焦磷酸铁等)只有很少或没有感观上的问题，但是肠的吸收不良。现在的要求是用高度生物可利用铁源强化食品，但又不不利影响食品的颜色或味道。
上述的Hurrell建议用富马酸亚铁作为铁强化剂强化巧克力饮料粉。当这些用富马酸亚铁强化的巧克力饮料粉用冷水或热水(80℃)或牛奶复水时，复水的饮料在颜色和风味上都是可以接受的。但是，上述的Hurrell说，当这些用富马酸亚铁强化的巧克力饮料粉用沸水或牛奶复水时，复水的饮料“从红/棕色转变成不能接受的灰色”。参阅上述文献第275页。而且富马酸亚铁产生了不期望的金属后味。
除了铁，还有其它重要的可以强化巧克力饮料的微量养分。一种是碘。碘缺乏在大量的人群中是阻碍身体和智力发育的主要危险因素。甲状腺肿是碘缺乏最常见的症状。在幼年期，碘缺乏会导致智力障碍、神经综合症，如语言和听力缺陷、斜视、麻痹和其它生理疾病。尽管碘缺乏的更严重的影响是不可恢复的，但它们是可以通过食品和饮料的适当增强而防止。见Theme Paper No.6，“防止特定的微量养分缺乏症”，International Conference On Nutrition。
另一重要的微量养分是维生素A，维生素A缺乏是可预防性的儿童失明的最常见的原因。由于不足够的维生素A的食物摄入和吸收，许多学龄前儿童遭受多种形式的眼损害。维生素A缺乏也可造成身体发育减缓和抗病力下降和产生儿童的死亡率上升。见Theme Paper No.6，“防止特定的微量养分缺乏症”，International Conference OnNutrition。其它矿物质和维生素的缺乏也会导致严重的身体疾病，如缺乏维生素C、B复合维生素(如维生素B1、B6、B12)、维生素D、维生素B2、叶酸、泛酸、维生素D、维生素E、锌等。
当这些巧克力饮料粉以及其它食品和饮料需进一步用以下其它矿物质和维生素增强时，铁的增强成了更突出的问题，其中其它矿物质和维生素尤其是指涉及碘、维生素A、维生素C、维生素B2和叶酸的矿物质和维生素组合。用富马酸亚铁或琥珀酸亚铁，另一种高度生物可利用的铁源强化的巧克力饮料粉中仅加入维生素C也会导致当该粉用含水液如水或牛奶复水时会产生不期望的灰色。铁是一种已知的催化剂，它会产生各种维生素包括维生素A、B1、B6、B12和维生素C等的氧化和分解。见“在加工的食品中的维生素的稳定性特性”，FoodTech.,(1976年1月)，第48至54页。已知铁源，如富马酸亚铁和硫酸亚铁能增强碘的升华，从而减少了该矿物质在饮料粉中的含量。
因此，要求提供用例如富马酸亚铁和琥珀酸亚铁那样的高度生物可利用的铁源强化的巧克力饮料粉，该饮料粉在用水或牛奶等含水液体复水时不产生不良的灰色和金属后味，甚至用加热到沸点的水或牛奶复原时也如此。还需要用其它重要的矿物质和维生素另外强化这些粉末产品，而不会与生物可利用的铁源发生不期望的相互作用。
发明公开
本发明涉及营养食品、饮料和其它食用产品，尤其是巧克力风味的饮料食用混合物，它们已用含有二价无机盐，尤其是高度生物可利用的亚铁盐的营养组合物增强。这些营养组合物包含：
(a)食用载体，包含
(1)有效量的能形成双层结构的乳化剂；
(2)非必需的食用基质；
(3)非必需的有效量的双层稳定剂；和
(b)在载体上的营养有效量的二价无机盐，具有下式结构：
MA
其中M为二价金属，选自铁、钙、锌、铜、镁、锰及其混合物，和其中A为不具有其它极性功能基团的相容的二羧酸根阴离子。
这些营养组合物，尤其是包含高度生物可利用的亚铁盐的那些，特别适用于与其它矿物质和维生素组合，尤其是多矿物质和维生素的组合，涉及碘、维生素A、维生素C、维生素B2和叶酸。用本发明铁组合物(有或无其它矿物质和维生素)强化的巧克力风味的食用混合物，尤其是巧克力风味的饮料混合物还包含：
(d)风味增强量的可可；
(e)0％至约25％的乳固体；
(f)有效量的甜味剂。
本发明还涉及制备这些优选的铁营养组合物的方法，尤其是与其它矿物质和维生素结合时。这一方法包括以下步骤：
(a)用有效量的能形成双层结构的乳化剂包覆食用基质(有或无双层稳定剂)以提供食用载体；
(b)在食用载体的表面施加营养有效量的不带其它极性官能团的二羧酸的亚铁盐以提供铁营养组合物；和
(c)将铁营养组合物与其它成分结合，其它成分包括其它的矿物质和维生素，如碘、维生素A、维生素C、维生素B2和叶酸和/或其它的食品或饮料组分，如可可、乳固体、甜味剂等。
在包含乳化剂(优选包覆在食用载体上)的食用载体的表面施加亚铁盐(即富马酸亚铁盐和琥珀酸亚铁盐)形成了本发明的营养组合物，这解决了在使用这些高度生物可利用的铁源强化食品、饮料和其它食用产品，尤其是巧克力风味的食用混合物，尤其是巧克力风味的饮料混合物中产生的多种问题。含这些营养组合物的食品和饮料产品不会具有金属后味或其它异味，其中的营养组合物中亚铁盐或其它二价金属盐是在乳化剂包覆的载体上。含这些铁营养组合物的食用巧克力风味混合物，尤其是巧克力风味的饮料混合物也可以用其它矿物质和维生素增强，尤其是用碘、维生素和维生素C，而且在用含水液如水或牛奶复水时不会产生不期望的灰色，甚至当水或牛奶被加热至沸点。的确，已发现采用本发明的铁营养组合物中的乳化剂包覆的载体，通过防止铁/铜催化的降解，改进了维生素的稳定性和碘在食用混合物中的保持性(即碘不易升华)。
发明详述
A．定义
此处所用的名词“巧克力风味的食用混合物”是指巧克力风味的食品或饮料混合物，该食品或混合物单独地或同其它食用成分结合，可以用例如水，牛奶或其它含水介质等的一种含水液体或稀释剂复水成一种巧克力风味的可消费的食品。本发明的巧克力风味的食用混合物可以用于制备各种巧克力风味的产品，包括谷物制品，婴儿食品或配方食品，布丁，冰淇淋，调味液，糖浆，饼馅和其它甜食的馅，糖霜，蛋糕，曲奇饼混合料和甜饼混合料以及饮料。本发明的特别优选的巧克力风味的食用混合物是巧克力风味的饮料混合物，该混合物可以复水成巧克力风味的饮料。
此处所用的名词“总水分”是指存在于干混合物中的总的水分，它包括存在于可可，矿物质(例如，铁)，乳化剂，糖，乳固体，面粉和维生素等各种食用成分中的水分。
此处所用的名词“总脂肪”是指存在于干混合物中的总的脂肪，它包括存在于乳化剂，矿物质，维生素制剂，甜味剂，可可，乳固体和其它干成分中的脂肪。
此处所用的名词“复水制品或饮料”是指用一种含水液体或稀释剂，例如水，牛奶或其它含水介质，例如咖啡，茶或果汁等同本发明的干食用混合物混合制备成的制品或饮料。典型的干混合物的稀释比例是干混合物对液体或稀释剂，例如水或牛奶为约0.1∶10至约1∶2。
此处所用的名词“即可用”和“即可食用”是指可食用或可饮形式的一种食品饮料制品。
此处所用的“干态下混合”一词是指干的成分或液体成分在不添加任何水、蒸汽或其它含水溶剂的情况下进行混合。此混合应尽可能形成一种均匀的混合物。
此处所用的“包含”一词是指可以结合到本发明的铁营养组合物中的各种组分或步骤，制备这些铁组合物的方法，含有这些铁组合物的食用混合物，制备这些食用混合物的方法。因此“主要由…构成”和“由…构成”等都包括在名词“包含”之中。
除非另有规定，此处所用的重量，分和百分比都按重量计。
B．营养组合物
1．二价无机盐
本发明营养组合物一个重要的组分是下式的二价无机盐：
MA其中M为二价金属，选自铁、钙、锌、铜、镁、锰及其混合物，和其中A为不具有其它极性功能基团(如无羟基)的相容的二羧酸根阴离子。本发明特别优选的二价金属为铁。本发明特别优选的羧酸根阴离子为琥珀酸根、丙二酸根、戊二酸根、壬二酸根、富马酸根和马来酸根。用于本发明的代表性的二价无机盐包括琥珀酸亚铁、富马酸亚铁、琥珀酸钙、富马酸钙、琥珀酸锌、富马酸锌、琥珀酸亚铜、富马酸亚铜、琥珀酸镁、富马酸镁、琥珀酸锰、富马酸锰、以及这些二价无机盐的混合物。本发明特别适用的是包含高度生物可利用的亚铁盐的营养组合物，如包含富马酸亚铁、琥珀酸亚铁及这些亚铁盐的混合物。
本发明的营养组合物中的二价无机盐其量是“营养有效的量”。“营养有效的量”是指二价无机盐的量提供每次消费的矿物质的适度的营养量。典型的是矿物质的每日撮入量是推荐膳食标准(RDA)的至少约3％，更典型的至少是推荐膳食标准的约10％，优选是推荐膳食标准的至少约25％。各种矿物质的推荐膳食标准是按照美国的规定(参阅Recommended Daily Dietary Allowance-Food andNutrition Board,National Academy of Sciences-NationalResearch Council)。
本发明的营养组合物，按每单位份的消费食品计，其中二价无机盐的营养有效量通常大于推荐膳食标准的约3％，优选是推荐膳食标准的约10％至约100％，最优选的是推荐膳食标准的约10％至约30％。对于优选的亚铁盐，铁的推荐膳食标准范围对于女性从每6公斤10毫克至每54-58公斤18毫克，这多少随年龄而定。通常，食品和饮料是用铁的推荐膳食标准的10％至约45％增补，(基于每一份饮食)这说明假定这是一个合理的平衡膳食，铁还可以从其它膳食源中获得。(对于其它二价金属，相应的100％RDA值是对于钙1000mg，对于锌15mg，对于铜2mg，对于镁400mg和对于锰2mg。)
2．含乳化剂的食用载体
本发明铁营养组合物中另一重要组分是食用载体。该食用载体包含能形成双层结构的乳化剂，即能形成囊泡或脂质体的乳化剂。在食用载体中加入这些乳化剂(a)防止或极大地降低了食品和饮料中不期望色泽的产生，该色泽是亚铁盐如富马酸亚铁或琥珀酸亚铁产生的，尤其是在巧克力风味的食用混合物中，所述食品和饮料中含如花青苷、类黄酮、单宁等；(b)极大地降低了各种二价无机盐产生的后味，包括亚铁盐产生的金属味；(c)防止或极大地降低了存在的任何维生素/脂肪/风味料的不期望的氧化；和(d)改进了碘在食用混合物中的保留性。合适的乳化剂包括磷脂，如磷脂酰胆碱、磷脂酰乙醇胺、磷脂酰肌醇及其混合物，尤其是含一种或多种这类磷脂的组合物，如卵磷脂、脑磷脂和缩醛磷脂，糖脂如脑苷脂和含糖脂的组合物、长链饱和(C16-C18)脂肪酸脱水山梨醇酯(如SPAN 40)、长链饱和(C16-C18)脂肪酸单甘油酯的乳酸酯(如Lactem)、长链饱和(C16-C18)脂肪酸单甘油酯的二乙酰基酒石酸酯(如Panodan FDPK)、胆汁盐和胆汁酸、尤其是鹅脱氧胆酸衍生物和二级(secondary)脱氧胆酸衍生物如甘氨鹅脱氧胆酸和牛磺鹅脱氧胆酸，及这些乳化剂的混合物。卵磷脂是本发明营养组合物中尤其优选的乳化剂。
优选乳化剂包覆在食用基质上以提供食用载体。适合的食用基质包括任何种类的常用固体或塑性材料，典型地是选自适用于食用产品中的碳水化合物、蛋白质、脂肪及其混合物，只要该基质不会产生任何不期望的异味。这些食用基质可以包括淀粉，如玉米淀粉和土豆淀粉、维生素及其衍生物，如羧甲基纤维素钠、乙基纤维素及乙酸纤维素、麦芽、明胶、糖和糖醇、乳固体，源自全脂奶、脱脂奶、炼乳、干奶粉、乳制和非乳制白油(creamer)、合成和人造乳制品、各种脂肪，包括氢化豆油、氢化低芥酸油、氢化椰子油以及其它氢化植物油，或这些油的结合，以及这些基质的混合物。本发明优选的食用基质是糖，尤其是糖与白油和/或脂肪的结合。已发现加入白油和/或脂肪增强了乳化剂防止异味的效果，该异味是由于如富马酸亚铁或琥珀酸亚铁引起的。
食用载体可以非必需地包含有效量的双层稳定剂。已发现在食用载体中加入双层稳定剂可以增强乳化剂防止异味的效果，该异味是由于如富马酸亚铁或琥珀酸亚铁的二价无机盐引起的。的确，在某些乳化剂的场合，如长链饱和(C16-C18)脂肪酸单甘油酯的二乙酰基酒石酸酯(如Panodan FDPK)，加入如双层稳定剂对于防止变色是极为重要的。这些双层稳定剂包括动物和植物甾醇(如胆甾醇、豆甾烷醇)、三甘油酯(如三油精、椰子油)、单甘油酯/二甘油酯、酚类/类黄酮(如衍生自绿茶提取物的儿茶素)、长链(如饱和C16-C18)脂肪酸的蔗糖酯、以及这些稳定剂的混合物。某些食用基质如乳制和非乳制白油，各种脂肪和油，以及其它食品或饮料中存在的其它组分本身可以提供这些双层稳定剂。这些稳定剂可以在加入二价无机盐之前或之后与乳化剂混合，优选乳化剂与稳定剂之比为约1∶200至约25∶1。
一般加热乳化剂直至其熔化以促进其在食用基质上的施加性。乳化剂与食用基质之比可以在宽范围内变化，但一般为约1∶1至约1∶1000，优选约1∶10至约1∶50。熔化的乳化剂可以各种方式施加于食用基质上，包括剧烈混合和/或喷射以产生食用载体。然后将二价无机盐与食用载体结合，二价无机盐与食用载体之比可以在宽范围内变化，但一般为约1∶1至约1∶500，优选为约1∶50至约1∶250。二价无机盐与食用载体彻底混合以保证其与乳化剂密切接触。
C．营养组合物与其它矿物质和维生素的结合物
本发明的营养组合物也可以与其它矿物质结合，以及与各种维生素结合，其量是营养上有效的量。对这些含其它的矿物质和维生素的营养结合物来说，“营养上有效量”是指加入的矿物质/维生素可以提供适度的营养量。通常是可消费食品中矿物质/维生素的推荐膳食标准的至少约3％，更典型的是大于约10％，优选从约20％至约200％，最优选从约20％至约100％。当然，任何矿物质或维生素的优选每日摄入量是随使用者而不同的。对于这些本发明的营养结合物中的矿物质或维生素的营养有效量，通常是按可消费食品的每一单位份中含有大于约3％的推荐膳食标准，优选是推荐膳食标准的约10％至约100％，最优选是推荐膳食标准的约10％至约30％。
本发明营养结合物中尤其需要的矿物质为碘。适用的碘源包括碘化钾和碘酸钾(本身或包裹有如硬脂酸钙的包裹物料)。在食用混合物或饮料或其它食用品中优选加入约10％至约300％的RDA碘量(从约15μg/240g食用品至约450μg/240g食用品)。最优选地，包含的碘量为约25％至约150％的RDA。
本发明的营养结合物中一个特别要求包含的维生素是维生素A。任何商品源的适用于加到食品中的维生素A都可采用，例如维生素A棕榈酸酯、维生素A乙酸酯、β-胡萝卜素等。优选用从约10％至约50％的推荐膳食标准的维生素A加到食用混合物或饮料或其它食用品中。β-胡萝卜素可以胶囊包封在糊精、金合欢胶、明胶或其它胶囊包封材料中，例如Roche Vitamins and Fine Chemicals,Nutley,N.J.供应的胶囊包封的β-胡萝卜素(1％或10％粉末)。从约0.0006％或每240克饮料或其它食用品约1.5毫克的量可以提供推荐膳食标准的至少约25％的β-胡萝卜形式的维生素A。在营养结合物中优选使用从约0.00至约0.007％的β-胡萝卜素(从约0至约300％的推荐膳食标准的维生素A)和最优选从约0.018至约0.036％的β-胡萝卜素(从约75％至约150％的推荐膳食标准的维生素A)。
本发明的营养结合物中另一特别要求加入的维生素是维生素C。任何商品源的可以用于加到食品中的维生素C或抗坏血酸都可采用。也可以用胶囊包封的维生素C和食用的抗坏血酸的盐。在食用混合物或饮料或其它的食用品中优选包含推荐膳食标准的约25％至约300％(每240克可消费食品中15毫克或0.006％，至每240克可消费食品中约180毫克或0.075％)。最优选的加入的维生素C的量是推荐膳食标准的约25％至约150％。
本发明的营养结合物中另外一个特别要求的维生素是核黄素(维生素B2)。任何商品源适用于加到食品中的的核黄素都可用。营养结合物中优选包含从约20％至约200％的推荐膳食标准的核黄素(每240克可消费食品从约0.34毫克至约3.4毫克)。其它可以加到本发明的营养结合物中的维生素包括维生素B1(例如盐酸硫胺素)，维生素B6，尼克酸，泛酸，叶酸，维生素D，维生素E。
通过任何适当的方法可以将这些其它的矿物质和维生素加入、与营养组合物混合或其它方式结合以形成本发明的营养结合物。对于铁营养组合物，本发明关键方面是在亚铁盐与含乳化剂的载体结合之后加入这些其它的矿物质和维生素。已发现这在巧克力风味的食用混合物中可以防止或极大地降低不期望的灰色的产生，该灰色是由于如富马酸亚铁或琥珀酸亚铁的亚铁盐引起的。这也防止或最大地降低了存在的任何维生素的不期望的铁催化氧化，以及增强了碘的保留性。
D．使用营养组合物及结合物
本发明的营养组合物和结合物是用於强化许多种的食品和饮料的，包括焙烤食品和焙烤食品混合物(例如，面包，蛋糕，胡桃巧克力饼，脆皮松饼，曲奇饼，发面点心，馅饼，大馅饼皮)，其他甜的小吃，糖衣，糖霜，馅饼馅，布丁，稀奶油，硬糖和软糖，巧克力，薄脆饼干，起酥油和油制品(例如，起酥油，人造奶油，煎炸用油，烹饪用油和沙拉油，爆玉米油，色拉调味料，和蛋黄酱)，从马铃薯，玉米，小麦和其他谷物得到的油炸小吃(例如，Pringle马铃薯片，玉米片，玉米粉饼)，其他油炸的谷粉小吃食品(例如，法式油炸马铃薯片，炸面圈，炸鸡)，乳制品和人造乳制品(例如，黄油，冰淇淋和其他含脂肪的冰冻甜点，酸奶和干酪，包括天然干酪，加工干酪，稀奶油干酪，酪农干酪，干酪食品和干酪涂抹酱，牛奶，稀奶油，酸性稀奶油，酪乳和咖啡用非乳制白油)，肉制品(例如，汉堡包，热狗，法兰克福香肠，维也纳香肠，香肠，波洛尼亚香肠和其他午餐肉，罐头肉，包括面糊/肉制品，炖肉，夹心面包涂抹酱，罐头鱼)，人造肉，豆腐和各种蛋白质涂抹酱，甜食品和糖食(例如，糖果，巧克力，巧克力糖果，糖霜和糖衣，糖浆，稀奶油馅；和水果馅)，坚果奶油(例如，花生奶油)，水果/水果风味果汁和果汁饮料(例如，橙汁，苹果汁等)，蔬菜汁基料的饮料，和各种汤，调味液，调味汁和浇汁。本发明的营养组合物和结合物特别适用于强化食品和饮料产品，这些食品和饮料产品包含有效量的饮料(水果，巧克力)，乳制品(香草，干酪，黄油)，调味料(牛肉、鸡肉)或焙烤食品/糖果风味料(肉桂，咖啡巧克力香料，花生)，以及这些风味料的混合物。这些食品和饮料可以有各种各样形式，包括复原的食用混合物，立即可食的或即可食用的产品，增量剂，添加剂和强化剂等。本发明的营养组合物和结合物的其他可能用途包括维生素和矿物质添加剂，胶质软料，口香糖和冷的糖浆/饮料。
E．铁强化的巧克力风味的食用混合物
本发明的营养铁组合物和结合物尤其适用于制备铁强化的巧克力风味的食用混合物，尤其是巧克力风味的饮料混合物，以及巧克力风味的速溶型饮料。这些铁强化的食用混合物和速溶型饮料的重要组分是可可。用于本发明的食用混合物和饮料中的可可可以是天然的或荷兰式巧克力，水洗的或发酵的巧克力，这些可可中的大部分脂肪或可可脂已经用压榨法，溶剂萃取法或其它方法除去。适用于本发明的可可可以含有从约0.5至约20％的脂肪成分。荷兰式巧克力是用碱性物料例如碳酸钾处理可可豆内制备而成的，处理方法是熟知的。一般说来，荷兰式巧克力比天然可可颜色较深和风味更浓。
发酵的可可粉也可以应用于本发明的食用混合物和即可饮用的饮料中。这种可可是在焙烤和研磨前发酵生可可豆制备而成的。发酵通常是将生可可豆浸泡在水中进行约一星期，然后干燥。
巧克力可以用作本发明的食用混合物和即可使用的饮料的可可源，因此，上述的巧克力也包含在“可可”这个名词之中。当使用巧克力时，应当是细粉碎的形式，在将巧克力加到干食用混合物或即可饮用的饮料中时，巧克力中的脂肪含量可能需减少使总的脂肪不超过5％。
可可应进行热处理杀菌。任何用于固体的传统巴氏杀菌炉或巴氏杀菌设备都可以用于可可的杀菌。通常将可可加热到约110℃1.5至3小时足以杀灭细菌、酵母和霉菌。
加到本发明的食用混合物和即可饮用饮料中的可可的量是“风味增强”量。使这些食用混合物或饮料(“风味增强的”)具有巧克力风味特征的具体可可用量随所要求的风味强度和所使用的可可类型而定。通常可可是食用混合物的约0.05至约30％，优选从约2至约20％，最优选从约3.5至约16％。在即可饮用饮料情况下，可可占饮料的约0.005至约3.5％，优选从约0.02至约2.5％，最优选从约0.05至约2.0％。
本发明的食用混合物可以包含干的乳固体(在本发明的即可饮用的饮料中，可以用干乳固体制备饮料，特别是用水作为含水液体以代替牛奶)。这些食用混合物可以不含乳固体，优选的用量可多到混合物的25％。最优选的混合物含有从约0.5％至约15％的乳固体。
这些乳固体可以通过干燥牛奶进行制备成一种干状的混合物，混合物中包含蛋白质，矿物质，乳清和其它牛奶干成分。优选的固形物是脱脂的乳固体，即从牛奶中去除脂肪后得到的固形物。任何商品脱脂乳和其它乳固体都可以使用。(乳固体中的脂肪可以认为是食用混合物中总的脂肪的一部分)
乳固体中可以加入助流动剂或其它淀粉以防止粉状结块。也可以使用其它干燥剂。乳固体中可以加入蛋白质增补剂以增加牛奶和最终食用混合物中的蛋白质含量。
本发明的铁增强的食用混合物和即可饮用饮料的另一个组分是甜味剂。此处所用的名词“甜味剂”包括例如葡萄糖、蔗糖和果糖等糖类。这些糖也包括高果糖淀粉糖浆固形物，转化糖，糖醇，包括山梨糖醇，和它们的混合物。包含在本发明的食用混合物中的糖通常是单糖和双糖。这些糖包括蔗糖，果糖，葡萄糖，麦芽糖和乳糖。如甜味剂用量少时，也可以用其它碳水化合物甜味剂。也可以用这些糖的混合物。
适用于本发明的食用混合物和即可饮用饮料中的甜味剂也包括低热量甜味剂，单独使用或和其它有热值的甜味剂结合使用，例如糖。适用的低热值甜味剂包括糖精，环己基氨基磺酸盐，乙酰磺胺，L-天冬氨酰-L-苯基丙氨酸低烷基酯甜味剂(例如阿斯巴甜)，1983年10月23日授权Brennan等的美国专利4,411,925中的L-天冬氨酰-D-丙氨酸酰胺，1983年8月16日授权Brennan等的美国专利4,399,163中的L-天冬氨酰-D-丝氨酸酰胺甜味剂，1982年12月21日授权Brand的美国专利4,338,346中的L-天冬氨酰-L-1-羟甲基链烷酰胺甜味剂，1983年12月27日授权Rizzi的美国专利4,423,029中的L-天冬氨酰-1-羟乙基链烷酰胺甜味剂，1987年6月30日授权Janusz等的美国专利4,677,126中的L-天冬氨酰-D-苯基甘氨酸酯和酰胺甜味剂等。一种特别优选的低热值甜味剂是阿斯巴甜。
本发明的食用混合物和即可饮用饮料中的有效的甜味剂的量(即“有效量”)随所用的特定甜味剂和要求的甜味强度而定，对低热值甜味而言，此量随特定甜味剂的甜味强度而定。对糖而言(例如蔗糖)，在食用混合物情况下，此量可以从约10％至约95％，通常从约55％至约70％，在即可饮用饮料情况下，通常从约1％至约15％。在确定本发明的食用混合物和即可饮用饮料的糖的用量时，任何存在于风味成分(例如果汁)中的糖或其它甜味剂也包括在内。通常，包含在本发明的食用混合物中的甜味剂的量从约0.5％至约95％，而包含在本发明的即可饮用饮料中的甜味剂的量从约0.05％至约15％。
本发明的铁强化的食用混合物和即可饮用的饮料还可以包含可可以外的风味料。此处所用的名词“风味料”包括可可以外的水果风味料和植物风味料。
名词“水果风味料”是指源于种子植物的食用再生部分的风味料，尤其是与种子相联系的甜果浆的风味料。该名词还包括合成的模仿天然源的水果风味的风味料。
名词“植物风味料”是指除水果以外的植物的其它部分，例如豆、坚果、树皮、根和叶等得到的风味料。名词“植物风味料”也包括用合成方法制备的风味料以模拟从天然源得到的植物风味料。非可可的植物风味料的例子有香草、咖啡、可乐、茶等。植物风味料可以从天然源得到，例如精油和萃取物，也可以用合成方法制备。
本发明的食用混合物和即可饮用的饮料中适合包含用于补充巧克力风味的风味料。这些互补的风味料包括薄荷、焦糖、麦芽浸膏，咖啡、太妃、奶油，肉桂和坚果风味料以及这些风味料的混合物。其它适用的风味料包括香草、草莓、樱桃、菠萝、香蕉以及这些风味料的混合物。
加到本发明的食用混合物和即可饮用饮料中的非可可风味料是能增强风味的量。能提供明确风味特征的(“增强风味的”)风味料的特定有效量随所选择的风味料，要求的风味强度以及风味料的形式而定。通常这些非可可风味料占食用混合物的从0至约40％，优选从约10％至约30％，最优选从约15％至约25％。在即可饮用的饮料中，这些非可可风味料是即可饮用饮料的从0至约10％，优选从1％至约3％，最优选从约1.5％至约2.5％。
食用混合物或即可饮用饮料中也可以包含其它次要的成分。这些其它成分包括防腐剂，例如苯甲酸及其盐，二氧化硫，丁基化羟基茴香醚，丁基化羟基甲苯等。典型的也包括从天然源或合成源得到的色素。本发明的食用混合物或即可饮用的饮料也可以用盐，例如氯化钠和其它风味增强剂改进风味。
本发明的食用混合物和即可饮用饮料中也典型地包含乳化剂，乳化剂有助于将乳固体和可可分散在用于制备即可饮用饮料的水或牛奶中，或在食用混合物情况中分散在复水的可消费食品中。任何食品级的适用于包含在食品中的乳化剂。适用的乳化剂的例子包括长链脂肪酸的单甘油酯和二甘油酯，优选用饱和的脂肪酸，最优选是硬脂酸和棕榈酸的单甘油酯和二甘油酯。在这些食用混合物中也可以用丙二醇酯类。卵磷脂是特别优选的可用于本发明的食用混合物和即可饮用饮料中的乳化剂。
本发明的食用混合物通常是配制成的干混合物。在干饮料混合物情况中，混合物通常以从3至约50的倍数稀释成供消费的复水饮料。因此，当制备食用混合物时应考虑稀释倍数，因为它比复水的可消费饮料浓得多。任何传统的用于处理和混合粉末的设备都可以使用。优选的设备是能够粉碎团块和充分混合粉末的设备，例如微磨机。如有团块，干成分应先过筛，不应在混合过程中粉碎团块。当包含乳化剂时，应将乳化剂熔化和同其它成分一起混合成液体。优选地，将双层稳定剂如胆甾醇、脂肪/油等和油溶性维生素，例如维生素A和E，先溶解在乳化剂中，然后同其它食用混合物成分一起混合。
即可饮用饮料的制备方法是用相似于制备饮料混合物的方法进行的，至少是涉及干的成分，例如可可粉，铁组合物，乳固体，维生素和其它矿物质等。主要的不同点是加入一种含水液体，典型的加入量是即可饮用饮料成品的约60％至约98％，优选从约75％至约95％。适用的含水液体包括水和牛奶。适用的牛奶源包括全乳，低脂乳，脱脂乳，用水复原奶粉的流体乳等。
实施例
以下是包括根据本发明的饮料混合物的特定实施方案和用于制料备这些混合物的方法。
实施例1
用以下成分制备巧克力粉混合物：
| 成分 用量(％) |
| 粒状蔗糖 67.27脱脂奶粉 15.00氯化钠 0.40发酵的可可粉，14％脂肪 16.00色素 0.07丁基化羟基甲苯(BHT) 0.01维生素/矿物质混合物* 0.55富马酸亚铁 0.06人造巧克力风味料 0.30卵磷脂 0.30稳定剂(胆甾醇) 0.04 |
*维生素A、C、D和E、B-维生素(B1、B2、B6、B12、叶酸酯和烟酸)、碘、锌。
卵磷脂和稳定剂熔化后混在一起，然后与糖混合。将富马酸亚铁加入该卵磷脂化的糖中并混匀。向该含富马酸亚铁的混合物中加入维生素/矿物质混合料，并混匀。加入其余成分(如可可)并混合产生均质混合物。通过将25g该巧克力粉混合物加入240ml牛奶中并用力搅拌可以制得饮料。
实施例Ⅱ
从以下成分制备巧克力粉混合物：
| 成分 用量(％) |
| 粒状蔗糖 49.97白油* 19.05氯化钠 0.35发酵的可可粉，14％脂肪* 3.57黄原胶和羧甲基纤维素 0.48丁基化羟基甲苯(BHT) 0.01维生素/矿物质混合物** 0.33富马酸亚铁 0.04稳定剂(胆甾醇) 0.02非可可风味料 26.00卵磷脂 0.18 |
*含作为双层稳定剂的组分(如胆甾醇和脂肪)
**同实施例Ⅰ
用相似于实施例1的方法制成巧克力饮料粉。将42克此粉加到240毫升水中，然后充分搅拌制成可饮用的饮料。
实施例Ⅲ
用以下成分制备即可饮用的巧克力饮料：
| 成分 用量(％) |
| 牛奶 92.08糖 3.99可可 1.68脱脂奶粉 1.58维生素/矿物质混合物* 0.55富马酸亚铁 0.007氯化钠 0.04丁基化羟基甲苯(BHT) 0.00003风味料 0.03卡拉胶 0.002稳定剂(胆甾醇) 0.004卵磷脂 0.03 |
*同实施例Ⅰ
按实施例Ⅰ的程序将干成分(即除牛奶之外的其它成分)混在一起，即先是卵磷脂和糖，然后是富马酸亚铁，再是维生素/矿物质混合料，再是其余干成分。加入牛奶直至混合物均匀。该均匀混合物进行超高温(UHT)灭菌，即加热至135℃至150℃，保持5秒钟，然后无菌包装制得即溶型饮料。
实施例Ⅳ
从以下成分制备鸡风味的汤：
| 成分 用量(％) |
| 水 98.08蔗糖 1.23维生素/矿物质混合物* 0.056富马酸亚铁 0.006鸡风味料料** 0.49盐 0.11卵磷脂 0.031 |
*同实施例Ⅰ
**含作为卵磷脂稳定剂的脂肪和胆甾醇。
按实施例Ⅰ的程序将干成分(即除水之外的其它成分)混在一起，然后加入热水并混合为鸡味汤。
实施例Ⅴ
从以下成分制备麦乳型产品：
| 成分 用量(％) |
| 麦乳 12.47水 87.31维生素/矿物质混合物* 0.09富马酸亚铁 0.01奶油风味料** 0.08卵磷脂 0.05 |
*同实施例Ⅰ
**含作为卵磷脂稳定剂的脂肪和胆甾醇。
按实施例Ⅰ的程序将干成分(除麦乳之外)混在一起，然后将其加入到麦乳中。向该混合物中加入热水，并混合，产生了可食用的麦乳产品。
实施例Ⅵ
从以下成分制备水果风味的饮料混合粉：
| 成分 用量(％) |
| 糖 65.3柠檬酸 16.4柠檬酸钠 6.9黄色色素 0.4维生素/矿物质混合物* 0.6富马酸亚铁 0.06粉状乳浊剂 4.9风味料 4.5卵磷脂 0.3 |
*同实施例Ⅰ
按实施例Ⅰ的程序将以上成分混在一起。
实施例Ⅶ
从以下成分制备铁增强的橙汁产品：
| 成分 用量(％) |
| 橙汁 98.41糖 1.48富马酸亚铁 0.008维生素/矿物质混合物* 0.07卵磷脂 0.04 |
*同实施例Ⅰ
按实施例Ⅰ的程序将以上干成分混在一起，然后混入橙汁中，得到了铁增强的产品。
Claims (13)
1．一种营养组合物，其特征在于它包含：
(a)食用载体，它包含能形成双层结构的乳化剂；
(b)从10％到100％的推荐膳食标准量的二价无机盐，它位于载体上并有下式结构：
MA其中M为二价金属，选自铁、钙、锌、铜、镁、锰及其混合物，和其中A为不具有其它极性功能基团的相容的二羧酸根阴离子。
2．权利要求1的组合物，其特征在于所述二价无机盐选自琥珀酸亚铁、富马酸亚铁、琥珀酸钙、富马酸钙、琥珀酸锌、富马酸锌、琥珀酸亚铜、富马酸亚铜、琥珀酸镁、富马酸镁、琥珀酸锰、富马酸锰、及其混合物，优选选自富马酸亚铁、琥珀酸亚铁及其混合物。
3．权利要求1或2的组合物，其特征在于所述乳化剂选自磷脂、含磷脂的组合物、糖脂、含糖脂的组合物、长链饱和脂肪酸脱水山梨醇酯、长链饱和脂肪酸单甘油酯的乳酸酯、长链饱和脂肪酸单甘油酯的二乙酰基酒石酸酯、胆汁盐和胆汁酸，选自鹅脱氧胆酸衍生物及二级脱氧胆酸衍生物、及这些乳化剂的混合物，优选选自卵磷脂、脑磷脂和缩醛磷脂。
4．权利要求1至3任一项的组合物，其特征在于所述载体还包含双层稳定剂，选自动物和植物甾醇、三甘油酯、单甘油酯、二甘油酯、酚类、长链脂肪酸的蔗糖酯，及其混合物，优选乳化剂与稳定剂之比为1∶200至25∶1。
5．权利要求1至4任一项的组合物，其特征在于所述食用载体包含包覆食用基质的所述乳化剂，食用基质选自淀粉、纤维素及其衍生物、麦芽、明胶、糖和糖醇、乳固体、白油、合成乳制品、脂肪，及其混合物，优选选自糖及糖与白油或脂肪的结合，优选乳化剂与食用基质之比为1∶1至1∶1000，最优选1∶10至1∶50。
6．一种营养结合物，其特征在于它包含权利要求1至5任一项的营养组合物和至少一种其它矿物质或维生素，后者选自碘、维生素A、维生素C、核黄素、维生素B1、维生素B6、维生素B12、烟酸、泛酸、叶酸、维生素D和维生素E，优选选自碘和维生素A。
7．一种食品或饮料产品，其特征在于它用权利要求1至6任一项的营养组合物强化。
8．权利要求7的产品，其特征在于它是巧克力风味的食用营养干混合物，优选为饮料混合物，它包含3.5至16％的可可，0至25％的乳固体和甜味剂，优选约55至70％的糖。
9．一种制备铁营养组合物的方法，其特征在于它包括以下步骤：
(a)用能形成双层结构的乳化剂包覆食用基质以提供食用载体；
(b)在食用载体的表面施加营养有效量的不带其它极性官能团的二羧酸的亚铁盐以提供铁营养组合物；和
(c)将铁营养组合物与至少一种其它矿物质或维生素结合，后者选自碘、维生素A、维生素C、核黄素、维生素B1、维生素B6、维生素B12、烟酸、泛酸、叶酸、维生素D和维生素E，优选选自碘和维生素A。
10．权利要求9的方法，其特征在于所述亚铁盐选自富马酸亚铁、琥珀酸亚铁及其混合物。
11．权利要求9至10的方法，其特征在于乳化剂选自磷脂、含磷脂的组合物、糖脂、含糖脂的组合物、长链饱和脂肪酸脱水山梨醇酯、长链饱和脂肪酸单甘油酯的乳酸酯、长链饱和脂肪酸单甘油酯的二乙酰基酒石酸酯、胆汁盐和胆汁酸，选自鹅脱氧胆酸衍生物及二级脱氧胆酸衍生物、及这些乳化剂的混合物，优选选自卵磷脂、脑磷脂和缩醛磷脂。
12．权利要求9至11的方法，其特征在于载体还包括双层稳定剂，选自动物和植物甾醇、三甘油酯、单甘油酯、二甘油酯、酚类、长链脂肪酸的蔗糖酯，乳化剂与稳定剂之比为1∶200至25∶1。
13．权利要求9至12的方法，其特征在于食用载体选自淀粉、纤维素及其衍生物、麦芽、明胶、糖和糖醇、乳固体、白油、合成乳制品、脂肪，及其混合物，优选选自糖及糖与白油、脂肪或油的结合，进一步特征在于乳化剂与食用基质之比为1∶1至1∶1000，优选1∶10至1∶50。
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| BR (1) | BR9713187B1 (zh) |
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-
1996
- 1996-08-29 US US08/705,458 patent/US5707670A/en not_active Expired - Lifetime
-
1997
- 1997-08-28 AT AT97938655T patent/ATE215319T1/de active
- 1997-08-28 CA CA002264394A patent/CA2264394C/en not_active Expired - Fee Related
- 1997-08-28 CN CN97198275A patent/CN1074660C/zh not_active Expired - Fee Related
- 1997-08-28 DE DE69711646T patent/DE69711646T2/de not_active Expired - Lifetime
- 1997-08-28 BR BRPI9713187-3A patent/BR9713187B1/pt not_active IP Right Cessation
- 1997-08-28 EP EP97938655A patent/EP0924996B1/en not_active Expired - Lifetime
- 1997-08-28 ES ES97938655T patent/ES2174279T3/es not_active Expired - Lifetime
- 1997-08-28 AU AU40935/97A patent/AU4093597A/en not_active Abandoned
- 1997-08-28 WO PCT/US1997/015124 patent/WO1998008401A1/en active IP Right Grant
- 1997-08-28 JP JP51189498A patent/JP3245180B2/ja not_active Expired - Fee Related
- 1997-08-29 ID IDP973023A patent/ID18198A/id unknown
- 1997-09-24 US US08/936,595 patent/US5888563A/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7923024B2 (en) | 2003-07-10 | 2011-04-12 | Taiyo Kagaku Co., Ltd. | Mineral composition |
| CN111257175A (zh) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | 一种巧克力风味粉的细度检测方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| ATE215319T1 (de) | 2002-04-15 |
| DE69711646D1 (de) | 2002-05-08 |
| ID18198A (id) | 1998-03-12 |
| CA2264394A1 (en) | 1998-03-05 |
| BR9713187B1 (pt) | 2009-05-05 |
| CA2264394C (en) | 2003-12-23 |
| WO1998008401A1 (en) | 1998-03-05 |
| EP0924996A1 (en) | 1999-06-30 |
| EP0924996B1 (en) | 2002-04-03 |
| JP2000501622A (ja) | 2000-02-15 |
| CN1074660C (zh) | 2001-11-14 |
| BR9713187A (pt) | 1999-11-03 |
| JP3245180B2 (ja) | 2002-01-07 |
| US5888563A (en) | 1999-03-30 |
| ES2174279T3 (es) | 2002-11-01 |
| US5707670A (en) | 1998-01-13 |
| DE69711646T2 (de) | 2002-11-28 |
| AU4093597A (en) | 1998-03-19 |
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