CN101888794A - 钙强化饮料及其制造方法 - Google Patents
钙强化饮料及其制造方法 Download PDFInfo
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- CN101888794A CN101888794A CN2008801196708A CN200880119670A CN101888794A CN 101888794 A CN101888794 A CN 101888794A CN 2008801196708 A CN2008801196708 A CN 2008801196708A CN 200880119670 A CN200880119670 A CN 200880119670A CN 101888794 A CN101888794 A CN 101888794A
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- fruit juice
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Abstract
提供了钙强化饮料及制造此饮料的方法。包括有钙源，大约40％-大约65％的钙从乳酸钙提供，大约35％-大约60％的钙从羟基磷灰石提供。还可包括组分用于至少大体上掩蔽钙源的后味。
Description
本申请求提交于2007年12月20日，题名为“钙强化饮料及其制造方法”的美国申请序列号11/961,689的优先权，其以全部公开并入本文作为参考。
技术领域
本发明涉及钙强化饮料及其制造方法。更具体而言，本发明涉及用钙强化饮料的商业上经济的方法，且涉及产生的饮料，其尽管存在添加的钙却具有优良感官属性。
发明背景
一个已知的商业上成功的强化饮料的方式是添加柠檬酸苹果酸钙。然而，添加柠檬酸苹果酸钙增加了操作复杂性和操作成本。例如，柠檬酸苹果酸钙容易在巴氏消毒法中沉淀，导致设备结垢，因此增加饮料加工成本。因此，有对不引起加工问题的备选的钙源的需求。
用于饮料的其他钙源在本领域已知。然而，这些强化系统通常有味道缺点。例如，氯化钙产生盐的后味。氢氧化钙和氧化钙中和饮料中的酸产生味道平淡的饮料。乳酸钙有苦的后味。磷酸三钙有金属的后味。硫酸钙有非常干的后味。因此，有对不具有显著味道缺点的钙强化饮料的需求。
另外，一些钙源为少量或中等可溶性的，使得在饮料中的使用困难或不实际。柠檬酸钙在营养显著水平上少量可溶。在饮料中，中等或少量可溶性的钙源可能引起沙砾或引起乳状混浊，通常这二者都不被消费者认为是可取的，因此不能用于提供可溶或溶解的钙。另外，具有少量可溶性钙源的饮料提供的钙量在一批包装到下一批之间甚至在一批包装内从一份到下一份之间可能变化显著。
有对不那么昂贵的用于饮料的钙源以及对所产生的饮料需求，所述饮料不因为钙的存在而具有味道缺点。
还存在对钙强化饮料的需求，所述饮料不要求存在添加的柠檬酸或柠檬酸盐化合物。
发明简述
根据本发明，提供了具有优良味道的钙强化饮料。已经发现乳酸钙和羟基磷灰石以特定量的组合具有惊人的优良味道，也就是，不存在由于钙源的显著的负面味道特性。在本发明的一个方面，钙强化饮料包含其存在以提供营养显著量的钙的钙源，其中钙包含大约40％-大约65％乳酸钙和大约35％-大约60％磷酸三钙，优选地为羟基磷灰石，皆基于这些钙源贡献的钙。
饮料可以是任何类型的饮料，但优选地，饮料为果汁饮料。合适的果汁可包括柑桔果汁如橙汁和非柑桔果实及/或蔬菜果汁，包括例如，苹果、梨、葡萄、菠萝、草莓、橘子、葡萄柚、香蕉、蓝莓、蔓越莓、石榴、覆盆子、番茄、胡萝卜和芹菜。
根据本发明另一方面，饮料进一步包含维生素D，一般选自维生素D2、维生素D3及其混合物。根据本发明另一方面，饮料包含至少80I.U.的维生素D每240ml饮料。
根据本发明另一方面，饮料包含大约250mg-大约450mg的钙每240ml饮料。
在本发明另一方面，饮料为100％非浓缩物稀释果汁，不含任何添加的维生素和/或矿物质。饮料可能进一步以足够至少基本上掩蔽钙源后味的量包含前味风味组分。前味风味组分可获自果实，一般可包含大约0.001％-大约0.5％，更特别地大约0.001％-大约0.1％，皆以总饮料组合物重量计算。
根据本发明另一方面，提供了制造具有生物可利用钙源的饮料的方法。该方法包括提供营养显著量的钙，此钙来自钙源，使得大约40％-大约65％的钙来自乳酸钙，大约35％-大约60％的钙源来自羟基磷灰石。该方法进一步包括将钙源溶解于液体中，提供足以至少部分掩蔽钙源后味的量的前味风味组分，将前味风味组分分散于饮料中，并完成最终的、即饮饮料的制备。
图像简述
附图为工艺流程图，描述了制造根据本发明饮料的方法。
发明详述
根据本发明，提供了钙强化饮料。饮料可以为任何类型的饮料。优选的饮料为果汁饮料。合适的果汁可包括柑桔果汁如橙汁和非柑桔果汁如苹果汁。优选地，饮料为果汁饮品或100％果汁产品。如本领域技术人员能理解的，100％果汁产品符合USDA要求。这些要求包括最小的白利度和白利度对酸度的特定比率。100％果汁产品可以包括多种量的不同果汁组分。例如，一些100％果汁产品包括果肉而其他的不包括果肉。通常，橙汁具有至少大约11.8的白利度。优选的100％的果汁产品不是来自浓缩物。
用于强化果汁的钙源是大约40％-大约65％的钙来自乳酸钙，大约35％-大约60％的钙来自羟基磷灰石。向饮料所添加的乳酸钙其本身引起苦的后味。向饮料所添加的磷酸三钙，包括羟基磷灰石，其本身引起金属的后味。惊人地，尽管乳酸钙和磷酸三钙各自具有味道缺点，已经发现其以公开的相对量组合不具有显著的味道缺点。
为清楚起见，钙源不包括果汁天然内源的钙。另外，羟基磷灰石常常被称为磷酸三钙。然而，技术上，羟基磷灰石与磷酸三钙不同。羟基磷灰石是天然发生的一种矿物质，其具有大约的式10CaO·3P2O5·H2O或Ca10(PO4)6(OH)2，具有包含两个分子的晶体单位胞，而磷酸三钙具有式Ca3(PO4)2。
强化饮料中的钙为营养显著量，不低于每240ml份100mg。优选地，饮料每240ml份提供至少大约180mg的钙。更优选地，饮料每240ml份提供至少大约250mg-大约500mg的钙。还更优选地，饮料每240ml份提供至少大约300mg-大约400mg的钙，或甚至每240ml份提供大约325mg-大约375mg或350mg的钙。
钙强化饮料的风味可通过添加前味风味组分掩蔽任何来自钙源的轻微的异常味道而进一步改善。如本文使用的，前味风味为当产品被品尝或消费时的主导起始风味。因此，可应用于特定产品的前味会取决于产品。对于橙汁，前味为橙子柑桔风味。对于橙汁，可使用任何合适的橙子柑桔前味风味风味剂。这些前味风味剂从多家公司商业可得，包括例如瑞士日内瓦的Firmenich SA。前味风味组分能提供新鲜的、果汁的、原始的天然橙汁味道。当饮料包括果汁时，前味风味衍生自或提取自与果汁相同的果实或蔬菜，并因此能由天然风味剂构成。备选地，前味能全部或部分由人工风味剂构成。通常，前味风味剂的量在大约0.0001％-大约0.5％范围内，更一般地大约0.0001-大约0.1％，更一般地大约0.0001％-大约0.008％，都以总组合物的重量计，甚至更一般地在总组合物重量的大约0.001％-大约0.004％的范围内。
另外，饮料优选地可补充有维生素D。优选地，使用维生素D2、维生素D3或其混合物为饮料补充维生素D。饮料每240ml份可提供50I.U.或更多维生素D。在一个实施方式中，饮料每240ml份提供至少大约80I.U.的维生素D。
另外，饮料可按需要补充多种营养素。合适的矿物质营养素包括镁和硒。合适的维生素营养素包括维生素A、B1、B2、B3、B6、C和E。其他合适的营养素包括ω-3脂肪酸、葡萄糖胺和纤维。
其他合适的营养素包括氨基糖如葡萄糖胺和n-乙酰葡萄糖胺。葡萄糖胺可为任何合适的形式。葡萄糖胺的一些合适形式包括硫酸葡萄糖胺、硫酸钠葡萄糖胺、硫酸钾葡萄糖胺、盐酸葡萄糖胺、氢碘葡萄糖胺、乙酸葡萄糖胺、柠檬酸葡萄糖胺、十二酸葡萄糖胺、和苹果酸葡萄糖胺。葡萄糖胺可衍生自有壳的水生动物，但也能通过发酵(例如，真菌的或微生物的)或酶反应(例如，果糖和谷氨酸的)而生产，这是本领域熟知的。氨基糖一般的量为大约0.15wt％-大约0.55wt％，更一般地大约0.20wt％-大约0.40wt％。葡萄糖胺可单独使用或与可以存在于本发明组合物和方法中的其他营养素组合使用，如胶原、软骨素、MSM(甲基-硫磺基-甲烷)、透明质酸、番茄红素、亚油酸、抗坏血酸及它们的盐。
优选地，除了存在添加的维生素、营养素或其他佐剂之外，饮料为100％果汁。
在一个备选的实施方式中，饮料为果汁产品，其具有基本上低于100％的果汁。优选地，果汁产品具有大约5％-大约55％的果汁。果汁产品可以用任何用于果汁产品的合适的营养甜味剂和/或高强度甜味剂来增甜。这些甜味剂在本领域已知，并且合适营养甜味剂的非限制性实例包括蔗糖、果糖、葡萄糖、麦芽糖或其组合。合适的高强度甜味剂的非限制性实例包括乙酰舒泛钾(通常称为乙酰舒泛K或Ace K)、三氯半乳蔗糖、甜叶菊提取物、罗汉果、monatin和莱鲍迪苷A。如果需要，果汁产品还可具有人工和天然风味剂。
制造根据本发明的果汁饮料的过程将参考附图进行描述。经合适的递送管道6和8将原始果汁源置于接收罐2和4中。果汁能经线路10穿过阀12从接收罐2中移出，阀12中果汁经线路14导向并进入缓冲罐16。从缓冲罐16中，果汁经线路18导入剪切混合/分配设备20。混合设备20适合于将固体混合入液体及/或将液体混合入液体，取决于正添加的材料。用于此目的的合适的混合器在本领域已知且包括，例如，以商标名“TPM+”(Lake Mills的APV，威斯康星州)，和“CMS2000”(威明顿的IKA工厂，北卡罗来纳州)出售的混合器。将干燥的乳酸钙经线路22，干燥的羟基磷灰石经线路24引入混合设备20。羟基磷灰石和乳酸钙的引入可以是同时或顺序的。备选地，乳酸钙和羟基磷灰石能预混合，然后以预混合形式引入。能以连续的方式完成向橙汁中的添加。线路22的乳酸钙粉末可以以大约0.5lb/gal-大约1.0lb/gal，优选地大约0.6lb/gal-大约0.9lb/gal的速率引入。例如，线路24的羟基磷灰石可以任何所需的速率引入，如，大约0.2lb/gal-大约0.6lb/gal，优选地大约0.25lb/gal-大约0.45lb/gal，线路18的橙汁流速为大约90-100加仑/分钟或更大，这是按所需求以及按正使用的设备所允许的。此外，本发明的饮料还能补充需要的佐剂，其可以为维生素特别是维生素D，或营养素，其可以为例如维生素营养素。通常，佐剂流——在具体情况下为维生素D液体流26——通过剪切混合器/分配器20以及剪切混合器30分散于果汁中，如附图中显示的。流26中的佐剂可包括前味及任何其他所需的添加剂。佐剂可包括维生素D和/或26号流中任何所需的营养素和前味。佐剂或其任何部分(包括维生素D和前味)可在将钙添加到果汁之前、添加过程中加入，但通常是在这之后加入。
来自混合器20的组合的混合材料通过线路28输入内联高剪切混合器30，以进一步分散和溶解向混合器20中的果汁添加的材料。合适的高剪切混合器在本领域熟知，包括马萨诸塞州East Longmeadow的Silverson出售的混合器或自北卡罗来纳州威明顿的IKA工厂的DR2000。
下一步，从高剪切混合器30所得的混合物流通过线路32导向冷却器34，接着通过固定线路36导向罐2。加工罐2中的果汁重新循环至罐16，该过程持续直到达到所需量的乳酸钙、羟基磷灰石及佐剂。
以上描述的用于添加乳酸钙和羟基磷灰石的过程可在罐2的果汁中钙和任何所需佐剂的浓度满足终产品中所需浓度时停止。
备选地，该过程可持续，以使罐2的果汁中的钙水平超过终产品中所需的水平以任何所需的量，其可能是，例如，以2、3、4、5或者更大的倍数。罐2中的果汁然后能以罐4中的果汁进行稀释以达到所需的终浓度，这是通过将罐2中的果汁通过阀12和线路38递送至罐4。
根据中试数据(pilot data)，本发明的方法使得钙的添加、混合和分散/增溶时间相对于现有技术使用相同设备添加苹果酸柠檬酸钙和氢氧化钙的方法减半。对此的一个原因是将氢氧化钙粉末添加到混合器20必须相对地缓慢，以不引起线路28中pH发生大的改变并减少线路28中温度上升，这二者都能引起不需要的风味和不恰当的钙反应和/或不想要的不可溶钙的形成。
一旦达到所需的钙浓度，则将经由线路40从罐4取出单强度果汁至热交换器42进行巴氏消毒。所得的巴氏消毒果汁然后能被包装、批量运输或储备供以后使用。中试数据表明本发明的钙源比苹果酸柠檬酸钙的现有钙源在热交换器42中引起更少的结垢。改善的过程效率是为何本发明钙源比现有技术钙源有意外优势的另一个原因。
在加到饮料中时，羟基磷灰石和磷酸三钙优选的粒径分布为小于或等于通过140筛孔保留的大约0.5％已经小于或等于通过325筛孔保留的大约5％，皆为湿法筛分，更优选地为通过140筛孔保留的0.06％及通过325筛孔保留的2％。
本发明关于特定优选的实施方式有所描述，这些将由本领域技术人员理解，而要理解的是本发明能够有大量变化、修饰和调整，且这些变化、修饰和调整意由以下权利要求覆盖。
Claims (22)
1.具有优良味道的钙强化饮料，其包含
其存在以提供营养显著量的钙的钙源，钙来自钙源，使得大约40％-大约65％的钙来自乳酸钙，并且大约35％-大约60％的钙来自羟基磷灰石。
2.权利要求1的饮料，其进一步包含维生素D。
3.权利要求2的饮料，其中维生素D选自维生素D2、维生素D3及其混合物。
4.权利要求3的饮料，其中饮料每240ml份提供至少大约80I.U.的维生素D。
5.权利要求4的饮料，其中饮料每240ml份提供至少大约180mg钙。
6.权利要求1的饮料，其中饮料每240ml份提供大约250mg-大约450mg的钙。
7.权利要求1的饮料，其进一步包含柑桔果汁。
8.权利要求7的饮料，其中柑桔果汁不是来自浓缩物。
9.权利要求1的饮料，其中除了任何添加的维生素和矿物质以外，饮料为100％非浓缩物稀释果汁。
10.权利要求1的饮料，其进一步包含前味风味剂组分，其量足以至少基本上掩蔽钙源的后味。
11.权利要求1的饮料，其中前味风味剂组分获自果实。
12.权利要求11的饮料，其中饮料包含大约0.001wt％-大约0.5wt％的前味风味剂组分。
13.权利要求11的饮料，其中饮料包含大约0.001wt％-大约0.1wt％的前味风味剂组分。
14.权利要求12的饮料，其中饮料为100％非浓缩物稀释果汁。
15.权利要求1的饮料，其进一步包含营养素。
16.权利要求15的饮料，其中营养素选自营养素维生素、ω-3-脂肪酸、氨基糖和纤维素。
17.权利要求15的饮料，其中营养素选自葡萄糖胺、胶原、软骨素、甲基-磺基-甲烷、透明质酸、番茄红素、亚油酸及其组合。
18.制造具有生物可利用钙源的饮料的方法，其包括：
提供营养显著量的钙，钙来自钙源，使得大约40％-大约65％的钙来自乳酸钙，大约35％-大约60％的钙来自羟基磷灰石；
将钙源溶解于液体；
提供前味风味剂组分，其量足以掩蔽来自钙源的异常味道；
将前味风味剂组分分散于饮料中；以及
形成最终的即饮饮料。
19.权利要求18的方法，其进一步包括提供选自维生素D2、维生素D3及其混合物的维生素D源，其量使得最终的饮料每240ml份提供至少50I.U.的维生素D以及将维生素D分散于饮料中。
20.权利要求18的方法，其中饮料为橙汁。
21.权利要求18的方法，其中饮料为果汁。
22.权利要求18的方法，其进一步包括提供营养素以及将营养素分散于饮料。
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| US11/961,689 | 2007-12-20 | ||
| US11/961,689 US20090162490A1 (en) | 2007-12-20 | 2007-12-20 | Calcium-fortified beverages and method of making thereof |
| PCT/US2008/086073 WO2009085596A1 (en) | 2007-12-20 | 2008-12-09 | Calcium-fortified beverages and method of making thereof |
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| CN101888794A true CN101888794A (zh) | 2010-11-17 |
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| CN2008801196708A Pending CN101888794A (zh) | 2007-12-20 | 2008-12-09 | 钙强化饮料及其制造方法 |
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| US (4) | US20090162490A1 (zh) |
| EP (1) | EP2222193B1 (zh) |
| JP (1) | JP5473936B2 (zh) |
| CN (1) | CN101888794A (zh) |
| AR (1) | AR069854A1 (zh) |
| AU (1) | AU2008343445B2 (zh) |
| BR (1) | BRPI0820037A8 (zh) |
| CA (1) | CA2705371C (zh) |
| MX (1) | MX2010005990A (zh) |
| WO (1) | WO2009085596A1 (zh) |
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| CN109757630A (zh) * | 2019-02-13 | 2019-05-17 | 重庆派森百橙汁有限公司 | 一种含钙的非浓缩还原橙汁 |
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- 2008-12-09 BR BRPI0820037A patent/BRPI0820037A8/pt not_active IP Right Cessation
- 2008-12-09 EP EP08866988.2A patent/EP2222193B1/en active Active
- 2008-12-09 MX MX2010005990A patent/MX2010005990A/es active IP Right Grant
- 2008-12-09 CA CA2705371A patent/CA2705371C/en active Active
- 2008-12-19 AR ARP080105576A patent/AR069854A1/es unknown
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2010
- 2010-04-07 US US12/755,513 patent/US20100196578A1/en not_active Abandoned
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2014
- 2014-08-15 US US14/460,727 patent/US20150037465A1/en not_active Abandoned
-
2019
- 2019-04-29 US US16/397,487 patent/US20190246667A1/en not_active Abandoned
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757630A (zh) * | 2019-02-13 | 2019-05-17 | 重庆派森百橙汁有限公司 | 一种含钙的非浓缩还原橙汁 |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2705371A1 (en) | 2009-07-09 |
| BRPI0820037A2 (pt) | 2015-09-15 |
| JP5473936B2 (ja) | 2014-04-16 |
| EP2222193B1 (en) | 2015-02-18 |
| AR069854A1 (es) | 2010-02-24 |
| MX2010005990A (es) | 2010-07-01 |
| US20190246667A1 (en) | 2019-08-15 |
| AU2008343445A1 (en) | 2009-07-09 |
| EP2222193A1 (en) | 2010-09-01 |
| US20100196578A1 (en) | 2010-08-05 |
| WO2009085596A1 (en) | 2009-07-09 |
| US20090162490A1 (en) | 2009-06-25 |
| BRPI0820037A8 (pt) | 2017-07-11 |
| US20150037465A1 (en) | 2015-02-05 |
| CA2705371C (en) | 2015-05-26 |
| AU2008343445B2 (en) | 2012-07-05 |
| JP2011505165A (ja) | 2011-02-24 |
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