SYRUP BINDER SYSTEM FOR PREPARING FOOD, AND PREPARATION PROCESS AND USE THEREOF

Abstract

The present invention relates to the food field. Specifically, the present invention relates to a syrup binder system for preparing a food containing extruded or puffed cereal and/or nuts, such as compound sachima (complexed sachima), cereal bars, crunchy rice candy or nut bars, etc., a preparation process and use thereof, and a food containing the syrup binder system.

Claims

1. Syrup binder system for food, which binder system comprises a sugar, a polyol, dietary fiber having a water holding capacity greater than 8 ml/g, an emulsifier, edible oil, and water.

2. Syrup binder system according to claim 1, further comprising cellulose or a derivative thereof.

3. Syrup binder system according to claim 1, wherein the polyol is a polyol having 2-5 hydroxy groups.

4. Syrup binder system according to claim 1, wherein the dietary fiber is present in an amount of 0.1-8 wt % based on the total weight of the syrup binder system.

5. Syrup binder system according to claim 1, wherein the emulsifier is present in an amount of 0.01-5 wt % based on the total weight of the syrup binder system.

6. Syrup binder system according to claim 1, further comprising one or more of any other substances selected from the group consisting of pigments, edible salts, preservatives, antioxidants, vitamins, minerals, trace elements and nutriments.

7. Syrup binder system according to claim 1, having a water activity ranging from 0.3 to 0.7.

8. A process for preparing the syrup binder system, comprising: (a) providing a syrup mixture having a Brix value of about 80%-90%, wherein the syrup mixture comprises an emulsifier; (b) adding a polyol into the syrup mixture of step (a) and mixing until even; (c) adding an edible oil into the syrup mixture from step (b) at 100-120° C. and mixing until even, yielding the syrup binder system; wherein dietary fiber having water holding capacity greater than 8 ml/g.

9. Process according to claim 8, wherein in step (a), the emulsifier and, dietary fiber, independently of each other, are added alone or in the form of a premixture.

10. Process according to claim 8, wherein the syrup mixture in step (a) may further comprise cellulose or a derivative thereof.

11-12. (canceled)

13. Food comprising a syrup binder system comprises a sugar, a polyol, dietary fiber having a water holding capacity greater than 8 ml/g, an emulsifier, edible oil, and water.

Description

DESCRIPTION OF THE ACCOMPANYING FIGURE

[0058] FIG. 1 shows scoring of texture properties of 8 types of sachima prepared in example 6, which are stored for 4, 6, 9 and 12 weeks respectively at 37° C. and 75% relative humidity. For each formula, the 4 bars sequentially correspond to 4 weeks (W4), 6 weeks (W6), 9 weeks (W9) and 12 weeks (W12) from left to right.

PARTICULAR EMBODIMENTS

[0059] The present invention is expounded further with reference to the examples below. However, these examples are merely intended to explain and illustrate the present invention, and do not in any way limit the scope thereof.

EXAMPLE 1

Preparation of Syrup Binder System of the Present Invention

[0060] 47 kg of a mixed syrup (containing 79.5% glucose syrup, 20% maltitol syrup and 0.5% sorbitol syrup), 15 kg of high-fructose corn syrup, 0.4 kg of edible salt, and a sucrose fatty acid premixture (obtained by adding 0.15 kg of sucrose fatty acid ester to 3 kg of water at room temperature and stirring) are mixed and boiled, until a syrup mixture of 84-85% Brix (ATAGO Brix meter, measured at room temperature according to the manufacturer's instructions) is obtained.

[0061] Furthermore, 0.85 kg of citric fiber (Fi100, Fiberstar) is added to 10 kg of glycerol at room temperature and stirred, to obtain a citric fiber premixture, which is then added to the abovementioned syrup mixture.

[0062] 22 kg of corn oil is then added and stirring is carried out at 100° C. until the oil phase is uniformly dispersed in the syrup mixture, to obtain an expected syrup binder system, which is stored at 80-90° C. ready for use.

EXAMPLE 2

Preparation of Syrup Binder System of the Present Invention

[0063] 100 kg of a mixed syrup (containing 79.5% glucose syrup, 20% maltitol syrup and 0.5% sorbitol syrup), 5 kg of high-fructose corn syrup, 20 kg of powdered sugar, 0.02 kg of carboxymethylcellulose, 0.6 kg of malt extract, 0.6 kg of edible salt, and a sucrose fatty acid premixture (obtained by adding 0.15 kg of sucrose fatty acid ester to 5 kg of water at room temperature and stirring) are mixed and boiled, until a syrup mixture of 86-87% Brix (ATAGO Brix meter) is obtained.

[0064] Furthermore, 0.6 kg of citric fiber (Fi200, Fiberstar) is added to 8 kg of glycerol at room temperature and stirred, to obtain a citric fiber premixture. The citric fiber premixture and 0.3 kg of chocolate flavouring are added to the abovementioned syrup mixture, and stirred in until uniformity is achieved.

[0065] 8.0 kg of palm oil is then added and stirring is carried out at 100° C. until the oil phase is uniformly dispersed in the syrup mixture, to obtain an expected syrup binder system, which is stored at 80-90° C. ready for use.

EXAMPLE 3

Preparation of Syrup Binder System of the Present Invention

[0066] 100 kg of a mixed syrup (containing 79.5% glucose syrup, 20% maltitol syrup and 0.5% sorbitol syrup), 5 kg of high-fructose corn syrup, 20 kg of powdered sugar, 0.02 kg of carboxymethylcellulose, 0.6 kg of malt extract, 0.6 kg of edible salt, a sucrose fatty acid premixture (obtained by adding 0.33 kg of sucrose fatty acid ester (P-1570) to 5 kg of water at room temperature and stirring) and a citric fiber premixture (obtained by adding 0.6 kg of citric fiber (Fi200, Fiberstar) to 24.6 kg of water at room temperature and stirring) are mixed and boiled, until a syrup mixture of 86-87% Brix (ATAGO Brix meter) is obtained.

[0067] 8 kg of glycerol and 0.3 kg of chocolate flavouring are then added, and stirred in until uniformity is achieved.

[0068] 8.0 kg of palm oil is then added and stirring is carried out at 100° C. until the oil phase is uniformly dispersed in the syrup mixture, to obtain an expected syrup binder system, which is stored at 80-90° C. ready for use.

EXAMPLE 4

Preparation of Syrup Binder System of the Present Invention

[0069] The syrup binder system of example 4 is obtained by a method similar to that used in example 3, except that citric fiber is mixed with an equal amount of powdered sugar to prepare a citric fiber premixture.

EXAMPLE 5

Preparation of Compound Sachima of the Present Invention

[0070] 5.1 Preparation of Deep-Fried Noodles

[0071] Deep-fried noodles of sachima are prepared by a method identical to a conventional operation in the art. The formula of the dough is as shown in the table below:

TABLE-US-00001 Component Amount (kg) Proportion (wt %) Strong flour 100 62.11 Liquid egg 60 37.27 Baking soda 0.6 0.37 Ammonium 0.4 0.25 bicarbonate

[0072] Specifically, the abovementioned components are fully mixed to form the dough. The dough is pressed into a sheet, then rises for 30-120 minutes at 28-32° C. The dough which has undergone the first rising is pressed into a sheet again and cut into strips, then rises for 60-180 minutes at 28-32° C. The risen uncooked noodles are deep-fried for 80-100 seconds in oil at 165-180° C., to obtain the deep-fried noodles.

[0073] 5.2 Preparation of Extruded Cereal Particles

[0074] Extruded cereal particles are prepared by a method identical to a conventional operation in the art. Specifically, wheat flour, rice flour, sodium bicarbonate and table salt are pre-mixed uniformly, and delivered to a twin-screw puffing extruder at the rate of 150-250 kg per hour; the puffing temperature is 150-170° C. After puffing extrusion, the extruded cereal particles have a moisture content after drying of 2-4% (using a Mettler fast moisture content testing method, with drying at 105° C.). The formula of the extruded cereal is as shown in the table below:

TABLE-US-00002 Component Amount (kg) Proportion (%) Rice flour 80.0 79.2 Wheat flour 20.0 19.8 Table salt 0.5 0.5 Sodium 0.5 0.5 bicarbonate Total 101.0 100.0

[0075] 5.3 Preparation of Compound Sachima

[0076] 60 kg of the abovementioned deep-fried noodles together with 40 kg of the abovementioned extruded cereal particles are mixed uniformly with the syrup binder system (100 kg) of example 2, which is at 80-90° C. After cooling, the mixture obtained is shaped by pressing, and cut into pieces, to obtain the compound sachima.

[0077] Furthermore, the abovementioned sachima is coated with chocolate, then cooled, to obtain a compound sachima with a chocolate coating.

EXAMPLE 6

Evaluation of Compound Sachima

[0078] A syrup binder system is prepared in a manner similar to example 1, except that the following variable quantities are used, and no chocolate flavouring is added: [0079] Formula Mil2: 0.85 kg of starch (used to balance formula standard amount, likewise below) replaces 0.85 kg of citric fiber, 18 kg of mixed syrup replaces 17 kg of corn oil, and the syrup mixture is 80% Brix; [0080] Formula Mil3: 0.85 kg of starch replaces 0.85 kg of citric fiber, 18 kg of mixed syrup replaces 17 kg of corn oil; [0081] Formula PF1: 1.25 kg of polydextrose replaces 0.85 kg of citric fiber; [0082] Formula CFa1: the same as example 1, i.e. 0.85 kg of citric fiber is still used; [0083] Formula CFb1: 0.85 kg of citric fiber is still used, and 3 kg of mixed syrup and 2 kg of glycerol replace 5 kg of corn oil; [0084] Formula CFc1: 0.85 kg of citric fiber is still used, and 1 kg of starch replaces 1 kg of high-fructose corn syrup; [0085] Formula CFd1: 0.01 kg of CMC replaces 0.85 kg of citric fiber; [0086] Formula CF31: 0.01 kg of CMC is added on the basis of example 1, i.e. a combination of 0.01 kg of CMC and 0.85 kg of citric fiber replaces 0.85 kg of citric fiber.

[0087] The Brix value of the syrup mixture is determined as described in example 1. The water activity of the syrup binder system of the product obtained is determined using an Aqualab water activity meter according to the manufacturer's instructions. The data are as shown in the table below.

[0088] Then, in accordance with the operations in example 5, the syrup binder system used in example 5 is replaced with the 8 syrup binder systems mentioned above, and no chocolate coating operation is performed; 8 types of compound sachima are thereby prepared and obtained. The water activity of the compound sachima is determined using an Aqualab water activity meter according to the manufacturer's instructions, and the moisture content of the compound sachima is determined using a Mettler fast moisture content tester according to the manufacturer's instructions; the data is as shown in the table below.

TABLE-US-00003 Brix Aw of Moisture value of syrup Aw of content of syrup binder compound compound Formula mixture system sachima sachima Mil2 80% 0.601 0.5744 7.53% Mil3 85% 0.5509 0.5097 4.81% PF1 84% 0.605 0.5199 8.04% CFa1 84% — 0.4876 6.26% CFb1 84% 0.5921 0.4437 6.79% CFc1 84% 0.5721 0.4813 6.60% CFd1 84% 0.5557 0.4578 6.06% CFe1 84% 0.5412 0.4266 5.42%

[0089] The abovementioned compound sachima is packaged using a high-barrier aluminium film bag, and placed in a constant-temperature, constant-humidity cabinet at 37° C. and 75% relative humidity to undergo an accelerated shelf-life test. Samples are taken at the 4.sup.th week, the 6.sup.th week, the 9.sup.th week and the 12.sup.th week, and the texture properties of the sachima are scored. The scoring levels are as follows: 0=no moisture absorption; 1=a small amount of moisture absorption (slightly perceptible); 3=obvious moisture absorption (a difference is perceived at the first mouthful); 5=extreme moisture absorption (obvious moisture absorption is felt). A score of less than 2.5 indicates that the texture properties of the sachima are acceptable, and no obvious dampened texture develops. FIG. 1 shows average scoring results for three samples of each type.

[0090] The results show that the product of formula Mil2 exhibits a very obvious increase in moisture absorption at the 6.sup.th, 9.sup.th and 12.sup.th weeks, and the scores for dampened texture are all significantly higher than 2.5; the product of formula Mil3 exhibits very little moisture absorption throughout the test period, but the product exhibits a very hard and dry texture; the product of formula PF1 exhibits a dampened texture with a score significantly higher than 2.5 at the 4.sup.th week, and progressively worsens; the products of formulas CFa1, CFb1 and CFc1 exhibit similar product textures, and although a slight increase in moisture absorption is exhibited at the 6.sup.th, 9.sup.th and 12.sup.th weeks, the moisture absorption scores are always close to 2.5; the product of formula CFd1 exhibits a dampened texture throughout the test period, and the moisture absorption clearly increases as time passes; the product of formula CFe1 only exhibits a slight increase in moisture absorption at the 4.sup.th, 6.sup.th, 9.sup.th and 12.sup.th weeks, and exhibits a good texture.

[0091] It can be seen from an analysis of the data that in the case of a syrup binder system and a compound sachima with obviously high water activity, a product thereof clearly develops a dampened texture in the course of the test. Moreover, as can be seen, the formulas CFa1, CFb1, CFc1 and CFe1 of the present invention can all reduce or prevent the migration of moisture in the product from the binder to the bound foodstuff, especially extruded or puffed cereal; in particular, when CMC is used in combination, a better effect is exhibited in terms of reducing or preventing the migration of moisture. This enables the final food to have a longer shelf-life, and keep its good texture and taste.

[0092] It will be obvious to those skilled in the art that various amendments and adaptations may be made to the present invention without departing from the aim and scope of the present invention. Thus, these amendments and adaptations similarly fall within the scope defined by the claims attached to the present application.