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1. 发明申请

WO1994003077A1 PROCESS FOR PREPARING SOFT CENTERS IN FOOD PRODUCTS 审中-公开
标题翻译：在食品中制备软中心的过程
公开(公告)号：WO1994003077A1
公开(公告)日：1994-02-17
申请号：PCT/US1993007134
申请日：1993-07-28
申请人： NABISCO, INC.
发明人： NABISCO, INC. , WHEELER, Edward, L. , BUSK, G., Curtis, Jr.
IPC分类号： A23P01/08
CPC分类号： A23D7/00 , A21D2/16 , A21D2/165 , A21D13/28 , A21D13/34 , A21D13/38 , A23C11/04 , A23C19/055 , A23D7/001 , A23D7/003 , A23D7/015 , A23D9/00 , A23G1/36 , A23G3/343 , A23G3/346 , A23G3/40 , A23G3/54 , A23G3/545 , A23G9/327 , A23G9/52 , A23G2200/08 , A23K50/42 , A23L7/122 , A23L7/191 , A23L9/22 , A23L25/20 , A23L33/115 , A23L33/12 , A23P20/11 , C07C67/02 , C07C69/30 , C11C3/04 , C11C3/08 , C11C3/10 , C07C69/52
摘要： Food products having soft or liquid centers, layers or other areas are formulated by arranging two fat-containing components contiguous with one another. A fat in the first component migrates into the second, forming a mixture having a lower solids content than the second fat, while the structural integrity of the first component is maintained. The process is especially adapted to the formation of soft- and liquid-centered confections. One preferred embodiment employs fats bearing long, saturated C16 to C22 fatty acid residues and a mixture of short C2 to C4 acid residues, preferably containing acetic acid residues, as the migrating fat in a confectionery coating, and hydrogenated coconut or palm kernel oil as the fat in the confectionery center. An especially preferred embodiment employs, as the migrating fat, triglycerides bearing long, saturated substituents containing at least about 75 % stearic acid residues and short residues derived from acetic acid, a mixture of acetic and propionic acid, or a mixture of acetic and butyric acid. Since sucrose and invertase are not essential elements of the center, artificial sweeteners can be used to replace all or part of the sucrose, resulting in reduced calorie confections. Caloric reduction is further enhanced because preferred migrating fats are low in calories.
摘要翻译：具有软或液体中心，层或其它区域的食品通过将两个含有脂肪的组分相互连接来制备。第一组分中的脂肪迁移到第二组分中，形成具有比第二种脂肪低的固体含量的混合物，同时维持第一组分的结构完整性。该过程特别适用于形成以软液和液体为中心的甜食。一个优选的实施方案使用具有长饱和C16至C22脂肪酸残基的脂肪，以及在糖食包衣中作为迁移性脂肪的C2-C4酸残基的混合物，优选含有乙酸残基的混合物，以及氢化椰子油或棕榈仁油脂肪在糖果中心。作为迁移性脂肪，特别优选的实施方案使用具有长饱和取代基的甘油三酯，所述饱和取代基含有至少约75％的硬脂酸残基和由乙酸衍生的短残基，乙酸和丙酸的混合物，或乙酸和丁酸的混合物。由于蔗糖和转化酶不是中心的必需元素，因此可以使用人造甜味剂来代替全部或部分蔗糖，导致减少热量的甜食。热量减少进一步增强，因为优选的迁移脂肪的热量低。

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