CN103491796A - 巧克力浆料 - Google Patents
巧克力浆料 Download PDFInfo
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- CN103491796A CN103491796A CN201180068992.6A CN201180068992A CN103491796A CN 103491796 A CN103491796 A CN 103491796A CN 201180068992 A CN201180068992 A CN 201180068992A CN 103491796 A CN103491796 A CN 103491796A
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- chocolate mass
- chocolate
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- sugar
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Abstract
本发明提供了一种新的巧克力浆料,其血糖指数小于29(GI<29),且其含有的添加糖包含至少10%的半乳糖,且该添加糖还可以含有异麦芽酮糖和/或塔格糖。该巧克力浆料还含有天然来源的生育三烯酚-生育酚混合物形式的维生素E,其中,该巧克力浆料中的生育三烯酚类物质的含量大于生育酚类物质的含量。
Description
技术领域
本发明涉及一种新的巧克力浆料。
背景技术
数十年来,在广大人群中,巧克力已经成为一种受欢迎的享受型食物,并且以前的组成成分既有促进健康的特性还有潜在的损害健康的特性。
巧克力产自可可树的种子,也称“可可豆”(“cocoa beans”)。为生产巧克力,通常要烤焙可可豆。烤焙过程在去除可可豆外壳(bean shell,或称种子壳)之前或之后进行。去除了外壳的可可种子/可可豆,也就是大家熟知的破碎的可可种子或破碎的可可(或“碎仁”),被研磨。在这样做的过程中释放可可脂,并且可可脂连同经精细研磨的碎可可(种子)渣一起形成液态的可可浆料。依靠深加工,从该可可浆料来生产可可粉或巧克力。
为生产巧克力,根据配方的不同,可可浆料与不同量的可可脂、糖、可能的奶粉和其他添加剂来形成巧克力浆料。
巧克力浆料在精磨机中精磨,这样一来,巧克力才可能达到最柔滑的一致性(the smoothest consistency)且不再产生颗粒的口感。然后,巧克力浆料经精炼(conch)、调温(即冷却直到巧克力中的油馏分形成凝固晶体),最后成模至预设的形状并且冷却到包装温度。
巧克力浆料是巧克力产品的基本物质,依据附件1,2003年12月15日出版的德国可可规范第3~10和2c和2d(官方公报:BGBl.I p.2738),其最新修正文是2008年9月30日出版的规范的条款2(官方公报:BGBl.I p.1911)。
市售最多的常规巧克力浆料和由其生产出来的巧克力产品,除了大家已知的苦味巧克力和一些特殊巧克力以外,有较高含量的蔗糖。蔗糖有高血糖指数。特别是患II型糖尿病的患者和患癌症的患者必须或者应当不吃具有高血糖指数的蔗糖。
此外,目前II型糖尿病的发病率的上升,表明了提供具有较低血糖指数(GI)和较低血糖负荷(GL)且因此仅引发较低水平的胰岛素输出的食物的需求的重要性。
癌症在糖尿病患者中的发病率高于在一般人群中的发病率。西方发达国家的人群中目前的碳水化合物高摄入和在诸如印度和中国的国家的碳水化合物消费量的增加不仅导致糖尿病的发病率不断上升,也引起癌症的发病率不断上升。
癌症是一个多级过程,这个过程,从一个健康细胞,经过良性肿瘤细胞到形成恶性肿瘤细胞(癌细胞)。这个过程的触发因素包括基因改变(突变),其改变了一个细胞的生长和死亡特性,以至于所述细胞分裂和进而繁殖,没有把生物体作为一个整体。由于细胞的增殖率上升和死亡率下降,首先产生了被称为良性肿瘤的细胞集合(cell collection)/聚团(cell cluster)。良性肿瘤,若不切除或不成长为恶性肿瘤(非入侵式生长),则会取代周围的健康组织。良性肿瘤,可以发展成恶性肿瘤,如果良性肿瘤的新陈代谢改变,具体地说如果它们从燃烧型的新陈代谢转变成发酵型的新陈代谢,更具体地说甚至是在氧气存在的条件下(有氧糖酵解或瓦博格效应(Warburg effect))。已知触发这种转变的许多影响因素:较大体积的肿瘤中或供血不足的肿瘤中的缺氧、因慢性炎症导致的肿瘤细胞的自由基加载(radical loading)、化疗和放疗、抗血管生成活性成分。在发酵型新陈代谢过程中形成的乳酸破坏了周围的组织,这样一来,肿瘤可以长到这些组织中去(入侵式生长),并且它抑制了免疫系统的攻击。然后,细胞入侵式的生长可以通过淋巴管和血管系统扩散到整个身体,并且可以形成远距离转移(扩散)。由于在线粒体(氧化磷酸化)中燃烧型新陈代谢的中断,自由基的形成和细胞凋亡的触发被抑制,因此,这些癌细胞也抵抗自由基治疗和化疗。
易消化的碳水化合物(特别是具有高血糖指数的糖和淀粉形式的碳水化合物)的食用的增加促进肿瘤细胞到癌细胞的转变,伴随着TKTL1基因(转酮醇酶样基因-1)的活性的上升。该TKTL1基因产物引起不依赖氧气的能量释放,这导致没有自由基形成且中和了现有的或外源诱发的自由基。同时,线粒体的活性降低了并且凋亡(程序性细胞死亡)被抑制了。根据当前的科学声明,TKTL1基因的活性的增加是有因果关系的或者至少是产生侵袭性肿瘤疾病(aggressive cancer diseases)的一个重要原因。
依据肿瘤细胞中的TKTL1基因的活性的证据(例如直接从肿瘤细胞中得到或者通过体液中或吞噬细胞/巨噬细胞中的TKTL1蛋白的证据间接得到),肿瘤患者可以被确诊,因为TKTL1-阳性肿瘤的生长,其疾病可以通过限制碳水化合物数量和使用低血糖指数的糖形式的饮食治疗的方法缓和或者甚至治愈,并且由于减少碳水化合物特别是葡萄糖的供给,肿瘤的转移被抑制。
由于肿瘤细胞中的糖摄入也经常在胰岛素的协助下被促进,并且由于胰岛素还发挥促生长的作用,即使在肿瘤细胞上,原则上需要在饭后诱导低水平的胰岛素输出。
除了所述的将蔗糖/葡萄糖作为糖组分的常规巧克力浆料以外,也有特殊巧克力浆料,其中糖组分被糖替代物(substitutes)/糖替代物(alternatives)或者果糖完全或者大部分地替代。
例如,已知的供糖尿病患者食用的巧克力中,用糖醇类物质(例如多元醇)或果糖或者两者同时用,来替代蔗糖。糖醇类物质和果糖实际上也具有低血糖指数,但会引发健康问题。糖醇类物质不能被人体酶完全消化,且它们经肠道菌群被部分分解,通常导致气体产生,伴随着腹胀(bloating),并且也导致腹泻(diarrhea)。在生产过程中,果糖有吸湿性很强的缺点,并且由此制备的巧克力浆料在精炼(conching)的过程中不能被加热到50摄氏度以上,因为这会导致果糖凝聚团产生并且由此生产出颗粒质地的巧克力。
在人类营养学方面,与葡萄糖相比,果糖尤其具有一个的缺点,即大约30-40%的西方世界人群患有果糖吸收不良(fructose malabsorption)。此外,果糖,与葡萄糖不同,仅以不受控制的方式从肠道被运输到细胞,仅仅由于其浓度梯度。因此,高果糖掺入量的食物,可能引发诸如渗透性腹泻、血清素不足(由于肠道中果糖与色氨酸的化学反应)或者尿酸产量的增加(由于肝脏中果糖-1-磷酸生成的增加)的健康问题。
最近推出的被称为“有利于牙齿健康的巧克力”(“teeth-friendly chocolates”)(国际糖果和零食展(ISM)2009,德国科隆,10.2展厅,E78展台),采用了异麦芽酮二糖(disaccharide isomaltulose)。异麦芽酮糖是存在于蜂蜜和蔗糖中的一种糖,并且其可以从蔗糖来制备。与蔗糖相似,异麦芽酮糖包含葡萄糖和果糖两个单糖,具有相似但是降低的甜度。与葡萄糖相比,由于异麦芽酮糖中的葡萄糖和果糖分子之间有更稳定的分子键,其不能被人口腔中的菌斑(plaquebacteria)分解,这也是为什么当食用异麦芽酮糖时口腔中没有危害牙齿的酸产生。
因此,本发明的目的在于提供一种新的巧克力浆料,特别是用于根据附件1的2003年12月15日出版的德国可可规范第3~10和2c和2d(官方公报:BGBl.I p.2738)的方法生产巧克力产品,该巧克力浆料中的糖组分具有较低的血糖指数(glycemic index(GI))和较低的血糖负荷(glycemic load(GL)),当其被食用时,仅产生较低水平的胰岛素输出,但在味道和柔滑一致性(consistency)方面可与已知的巧克力产品媲美,并且该巧克力浆料没有不良的副作用,特别是不会产生消化不良的问题或其他不良健康反应或不会让消费者感到不舒服。
发明内容
这个问题的解决方案是一种巧克力浆料,其含有可可浆和添加糖,所述巧克力浆料的特征在于,该添加糖在每一种情况下的血糖指数小于35(GI<35);其中,添加糖的整体和巧克力浆料整体的血糖指数小于29(GI<29);其中,添加糖包含半乳糖成分,该半乳糖成分占添加糖整体含量的至少10%,且半乳糖成分的含量高于可能存在的乳糖成分的含量;其中,该添加糖还包含异麦芽酮糖和/或塔格糖和/或海藻糖和/或核糖;其中,该巧克力浆料含有天然来源的生育三烯酚-生育酚混合物形式(优选的,生育三烯酚成分的含量高于生育酚成分的含量)的维生素E;并且,其中,该巧克力浆料中的生育三烯酚类物质的含量大于生育酚类物质的含量。
半乳糖与异麦芽酮糖和/或塔格糖和/或海藻糖和/或核糖组合作为糖组分,并且天然来源的生育三烯酚-生育酚混合物的生育三烯酚成分的含量高于生育酚成分的含量,这些使新的巧克力浆料和由此或随其生产的巧克力产品具有有益的性能,食用后,它在人新陈代谢中仅产生较低水平的胰岛素输出并且对癌性溃疡(cancerous ulcers)特别是TKTL-1阳性的癌性溃疡的生长有抑制效果,同时不会引发健康细胞中的细胞损伤效应。
患上II型糖尿病(type2diabetes)、代谢综合征(metabolic syndrome)和高血压的风险,可以通过食用本发明的巧克力浆料制备的巧克力产品来降低。同时,本发明的巧克力浆料和由此生产的巧克力产品适合于在对抗癌性溃疡,特别是TKTL1-阳性肿瘤和/或转移,的饮食治疗中作为有广泛应用的组分,其中,这些饮食治疗基于的原则是,在新陈代谢中可以容易且快速地转变成为葡萄糖的碳水化合物被大幅地减少和同时肿瘤细胞中的发酵型新陈代谢因生育三烯酚类物质的摄入被抑制。
除非另有说明,下述定义适用于本申请说明书和权利要求书:
巧克力浆料=可可浆和糖的混合物,也还可以包含可可脂和/或奶粉和/或其他配料,并且其适于根据附件1的2003年12月15日出版的德国可可规范(官方公报:BGBl.I p.2738)的方法生产巧克力产品。
可可浆=去除了壳和表面的可可种子/可可豆,在研磨过程中转变成破碎的可可种子(也称:破碎的可可,“碎仁”)和可可脂,其中可可脂包裹着可可碎渣然后形成液态浆料。
糖=甜味的单-、二-和三-糖,例如蔗糖、葡萄糖、乳糖、半乳糖、果糖、转化糖(invert sugar)、异麦芽酮糖、麦芽糖、松三糖、塔格糖、海藻糖和核酸糖。
糖醇(Sugar alcohols或alditols)=结构上通过糖的还原衍生得到的非环多元醇,例如,山梨糖醇、木糖醇、甘露糖醇、麦芽糖醇、异麦芽醇和赤藓糖醇。
生育三烯酚类物质的含量=α-和/或β-和/或γ-和/或δ-生育三烯酚的含量。
除非另有说明,本申请的说明书和权利要求书中的所有比率和百分比都基于重量,温度单位采用摄氏度,关于环境压力采用的压力单位为巴(bar)。
半乳糖是一种糖,其作为乳糖(milk sugar或者lactose)的一个组分,是人膳食的一个天然组分。除了葡萄糖和果糖以外,半乳糖属于那些最常被人食用的单糖,且因此最常被供应到人的代谢。半乳糖,作为碳水化合物的一个组分,对各种粘膜(合成代谢反应)来说是必需的,并且根据需要,一旦其被转化成葡萄糖,也可以被用于分解反应。
与葡萄糖对比,半乳糖在人体内被运输到细胞,与胰岛素无关。半乳糖的血糖指数(GI=20),相较于蔗糖(GI=65)和葡萄糖(GI=100),是很低的。相比之下,半乳糖的甜度是葡萄糖或蔗糖的至少一半:以蔗糖为基准,10%的D-半乳糖溶液的甜度为63%。
由于其适用于作为代谢底物,也就是说作为能量的供应者(supplier),半乳糖对有胰岛素耐受性的病人特别有益,在这些病人体内,依赖于葡萄糖的神经细胞特别是脑神经细胞的供给不足,尽管处于高血糖水平,例如在患有阿尔茨海默症病人体内。通过食用半乳糖或含半乳糖的食物,这些病人能够以独立于胰岛素的方式间接获得葡萄糖供应(半乳糖通过GluT-3转运蛋白以独立于胰岛素的方式被输送到神经和脑细胞,在那里其被转化成葡萄糖)。原则上,一个健康人摄入半乳糖,会获得更高的肌肉能力和认知能力,至少从长远来看。
半乳糖本身仅引起较低水平的胰岛素的释放,且因此通过间接燃烧脂肪的方式促进能量的产生,也就是说通过较低胰岛素水平。此外,由于低水平胰岛素输出,可以避免血糖过低的状态和由此导致的贪婪饥饿发作。因此,半乳糖非常适合在需控制体重或减肥的人的膳食中用作糖组分。
与葡萄糖和果糖相比,半乳糖作为单糖仅少量地天然存在。通常,半乳糖基本上仅以双乳糖(disaccharide lactose)的形式被人们食用。然而,许多成年人有乳糖酶缺乏症,乳糖酶是分解乳糖的,因此,这些人患有乳糖不耐症。因此,食品产业逐渐在食物中不使用乳糖。人膳食中的半乳糖含量也因此降低了。
虽然游离的单糖形式的半乳糖可以被有乳糖酶缺乏症的人所消化,并且现有技术中已有高纯半乳糖,但是单糖形式的半乳糖以前没有被应用到巧克力浆料中。这个事实背后的原因是半乳糖被怀疑可以促进细胞中自由基的形成和引发线粒体功能障碍(mitochondria dysfunction)。
另一方面,诺贝尔学奖获得者奥托·海因里希·瓦尔堡(Otto Heinrich Warburg)开展的试验表明癌细胞中(在癌组织切片中)发酵型新陈代谢用葡萄糖作为食物底物进行最有效,具体来说,以每单位时间23.9的消耗单位(consumed units)的速率,然而,用果糖底物的发酵型新陈代谢进行的效率降到七分之一(速率为3.3),且,用半乳糖底物的发酵型新陈代谢进行的效率降到十八分之一(速率为1.3)。这说明:仅被供给作为食物底物的半乳糖的癌细胞具有相对大幅地降低的发酵型新陈代谢,且因此,具有相应的降低的生长速率和分裂速率。因而,半乳糖应当是癌症病人膳食的主要的糖来源。
单糖形式的半乳糖的可能的细胞损伤效应被阻止或通过联合同时摄入(combined simultaneous intake)天然来源的生育三烯酚-生育酚混合物形式的维生素E和异麦芽酮糖和/或塔格糖来补偿。
α-生育酚形式的维生素E和异麦芽酮糖(或者更准确地说,该二糖中所含有的果糖)以及塔格糖,在现有技术中,因它们很有效地抑制活性氧(reactiveoxygen species,“ROS”)或已知的氧自由基的产生或者中和产生的氧自由基/ROS这一事实而被大家所知悉。(Free Radic Biol Med.1997;22(1-2):257-268:果糖和塔格糖通过铁螯合作用预防氧化性细胞损伤。Diabetes.1996Sep;45(9):1233-7.糖尿病患者或试验性的半乳糖血症III的视网膜代谢的异常情况.抗氧化剂的作用;Free Radic Res.2000Jan;32(1):67-74.糖尿病引发的心肌代谢异常:抗氧化剂治疗的影响。)(Free Radic Biol Med.1997;22(1-2):257-268:Fructose andtagatose protect against oxidative cell injury by iron chelation;Diabetes.1996Sep;45(9):1233-7.Abnormalities of retinal metabolism in diabetes or experimentalgalactosemia.III.Effects of antioxidants;Free Radic Res.2000Jan;32(1):67-74.Diabetes-induced metabolic abnormalities in myocardium:effect of antioxidanttherapy.)
生育三烯酚-生育酚混合物也有优点:它的生育三烯酚类物质,特别是γ-生育三烯酚和δ-生育三烯酚,依据早期的研究结论,在多种类型的癌症中用作细胞增殖抑制剂和凋亡引发剂,且因此有直接的抗癌作用(例如,Pharmacology.2010;85(4):248-58;BMC Cancer.2010Mar8;10:84;Breast Cancer Res Treat.2010Feb16)。特别是,棕榈油和米糠油(rice bran)或从棕榈油和米糠油中萃取的生育三烯酚-生育酚萃取物是生育三烯酚-生育酚混合物的合适来源。
除了它的ROS-中和作用,异麦芽酮糖还具有一种有益特性:其与蔗糖的类似,是一种由葡萄糖和果糖形成的二糖,但是与蔗糖相比,其血糖指数仅为32,这是由于小肠中的人二糖酶(human disaccharidases)分解这种二糖的时候比分解蔗糖二糖更慢,并且该慢分解中和了血糖和胰岛素的快速上升。降低胰岛素的释放导致脂肪燃烧的增加和线粒体活性的上升。由于异麦芽酮糖也难被口腔中的斑菌(plaque bacteria)消化,异麦芽酮糖属于无龋齿产生的糖形式。异麦芽酮糖和半乳糖的组合,同样地,比蔗糖更有利于牙齿健康,使得本发明的巧克力浆料具有进一步的益处,即也特别适合儿童和青少年,因为青少年和儿童更喜欢甜巧克力并且也应当保护他们的牙齿,他们仍正在部分地发育,抵抗龋齿,特别是在他们的发育阶段。
塔格糖是一种天然存在的单糖,其也可以通过异构化的方式从半乳糖来制备。塔格糖具有低血糖指数GI=3,并且基于蔗糖的大约97%的甜度,但是比蔗糖的能量含量低得多,因为塔格糖仅将近20%直接被人体所消化。剩余的80%的塔格糖被肠菌群分解,其中形成了丁酸盐以及其他物质并且具有抑制癌细胞生长的作用,能够引发癌细胞的凋亡并且控制了癌细胞中的糖代谢(Int J Cancer.2010Aug16.丁酸盐通过靶向丙酮酸脱氢酶复合物引发了人结肠癌细胞的代谢开关)(Int J Cancer.2010Aug16.Butyrate elicits a metabolic switch in humancolon cancer cells by targeting the pyruvate dehydrogenase complex.)
海藻糖是一种天然的对牙齿有益的由两个葡萄糖分子(α1-1键)形成的双糖。它的甜度大约是蔗糖甜度的50%。海藻糖的血糖指数与异麦芽酮糖的(GI=32)差不多一样高。正如异麦芽酮糖,海藻糖在人小肠中首次被分解,然后引起低水平胰岛素输出。海藻糖是一种非还原糖且因此不与氨基酸的自由氨基反应,因此含有海藻糖的食物更稳定。由于海藻糖因其非还原特性不与其他食物组分反应,即使伴随加热,其他的食物组分和海藻糖自身都不能被化学修饰,且因此可利用其不变的生物学有效形式。海藻糖特别适合用作涂层以及其他,由于它几乎不吸湿且因此在表面发挥保护作用。由于当海藻糖被分解时仅释放葡萄糖,针对乳糖不耐症情况,海藻糖还可以用作甜味剂。海藻糖使食物有一个好的口感。此外,海藻糖抑制了被许多人认为是相当不愉悦的风味,例如稍苦的口感。随之带来的优点是那些有益健康的但是口感不愉悦的配料,例如次生植物物质和生育三烯酚类物质仍然可以高浓度地添加到含有海藻糖的巧克力浆料。
核糖存在与所有植物和动物细胞中。在动物体中,D-核糖用于形成三磷酸腺苷(ATP)以及其他物质,ATP是新陈代谢的最重要的能量供应者。在体育圈内,D-核糖被用作膳食补充剂以更快地再生在肌肉活动过程中被消耗的ATP,且因此缩短在训练单元之间的再生阶段。D-核糖,与半乳糖相似,以完全不同于蔗糖的方式被代谢,且它的摄入不会导致血糖水平的上升,而是下降。因此核糖甚至有负的血糖指数,由于在消耗核糖之后血糖水平降低。可以利用这一点来降低巧克力浆料的血糖指数。核糖的甜度大约是蔗糖甜度的30%。
除了上述的糖,可以使用一种或多种糖醇,特别是麦芽糖醇和/或异麦芽醇和/或赤藓糖醇。在此,糖醇的含量应该低于能够被人酶完全消化的糖的含量。糖醇具有的优点是,它们有高甜度(异麦芽醇有与蔗糖一样的甜度,异麦芽酮糖两倍的甜度),不导致生龋齿,不提高血糖水平且不引发胰岛素释放或仅引发极低的胰岛素释放。另外,它们激发肠活性且因而可以防止便秘。例如,赤藓糖醇是一种天然发酵的且有益于牙齿健康的糖替代物,其甜度是蔗糖甜度的60%。赤藓糖醇在人的小肠中被完全吸收,且通过肾脏以完全不变的形式被再次释放,这也是为什么它的热卡值和血糖指数都是0。因赤藓糖醇通过肾脏释放,其通便效果与其他糖醇的相比低得多。因而,与其他糖醇的情况相比,更高量的赤藓糖醇被吸收。当融化赤藓糖醇产生的冷(coldness)可以在巧克力浆料中被用于减少融化。例如,也可以生产出与薄荷油组合的巧克力产品,其能在口中产生令人愉悦的清凉效果。
在另一个变形方式中,糖类物质或糖类物质与糖醇类物质的组合都可以结合甜叶菊(Stevia)。甜叶菊(同义词:甜叶sweetleaf、sweet leaf、sugar leaf)是甜菊(Stevia rebaudiana bertoni,属:甜叶菊(Stevien);科:菊科)通用的常规简称。这些植物的叶子含有二萜糖苷甜菊苷(diterpene glycoside stevioside),其甜度是糖甜度的300倍,能保护牙齿防龋齿,且不会影响胰岛素水平。这些干叶子或工业化方式获得的甜的提取物用作甜味剂。
根据本发明的巧克力浆料也可以还含有难消化的多糖类物质,特别是菊粉(inulin)或低聚果糖(oligofructose)和/或熟知的抗性淀粉(例如糊精(dextrins)),这些多糖类物质改善口感和口味且同时促进有益的肠细菌生长(益生素效果)。
在一个进一步的变形方式中,巧克力浆料还可以含有ω-3脂肪酸和/或中碳链甘油三酯(“MCTs”),进一步改善了其促进健康的作用。MCTs促进酮体(ketonebodies)和游离中链脂肪酸的供应,两者在能量代谢中都有重要作用,特别是作为癌症病人体内血糖的替代能量来源,所述癌症病人的TKTL1基因在健康组织的能量代谢中的活性增加,并且也可以作为胰岛素耐受人群体内血糖的替代能量来源,特别是在胰岛素耐受人群的脑神经细胞的能量代谢中(因它们能穿过血脑屏障的能力)。
ω-3脂肪酸优选存在于油籽(oilseeds)的形式。油籽是能够被用于获得植物油的植物种子。油籽包括大豆、油菜籽(rapeseed)、大麻、亚麻和核桃(walnut)以及其他。这些种子可以整体形式或作为油粕粉(oil meal)被使用。“油粕粉”是指在处理油籽和产油果物的过程中所获得的除油以外的副产物。根据处理方法的不同,油粕粉也被称为压榨饼(press cake)(当热压或冷压油籽时)或萃取粕粉(extraction meal)(采用溶剂的油萃取)。油籽的特征在于其高含量的必要不饱和脂肪酸和必要氨基酸,且还含有矿物质,例如镁、硒或锌。一些油籽被认为有直接的抗癌作用,因此优选使用这样的油籽或其相应的油。依据本发明,中碳链甘油三酯优选碳链长度为C8和/或C10的甘油三酯。
巧克力浆料也可以还含有次生植物物质(“SPS”)且优选含有以下组中的一种或几种:芥子油甙(glucosinolates)、类胡萝卜素(carotenoids)、凝集素(lectins)、类黄酮(flavonoids)、植物甾醇(phytosterols)、多酚(polyphenols),特别是姜黄素(curcumin)、鞣花酸(ellagic acid)、槲皮素(quercetin)、白藜芦醇(resveratrol)、花翠素(delphinidin)、二烯丙基硫醚(diallyl sulfide)、表没食子儿茶素-3-没食子酸酯(epigallocatechin-3-gallate)、染料木素(genistein)、吲哚-3-甲醇(indol-3-carbinol)、异戊二烯(isoterpene)、苎烯(limonene)、番茄红素(lycopene)、原花青素(OPC)、萨维斯托勒(对应的德文:Salvestrole),莱菔硫烷(sulforaphane)和泛醌。
根据最近的发现,次生植物物质有显著功效,特别是在慢性炎症和线粒体损伤情况中,也在肿瘤学疾病(oncological disorders)情况中。为了达到这样的功效,次生植物物质不应当以孤立的(isolated)或天然-等同(nature-identical)的形式给药或添加到食料中,但应当以它们的天然来源例如种子、果物或核仁或种子粉的形式使用或添加到食料中。
在一个优选的实施方式中,巧克力浆料还含有硫胺素衍生物苯磷硫胺(thiamine derivative benfotiamine)形式的维生素B1。与水溶性的硫胺素相比,苯磷硫胺是脂溶性的且因此更适合作为含脂的巧克力浆料中的维生素B1源。更进一步的,苯磷硫胺可以抑制细胞中的ROS生成,且因此抵消由半乳糖产生的可能的ROS形成(Diabetes Metab Res Rev.2008Jul-Aug;24(5):371-7,苯磷硫胺表现出直接的抗氧化能力和防止DNA损伤的体外诱导)(Diabetes Metab ResRev.2008Jul-Aug;24(5):371-7-Benfotiamine exhibits direct antioxidative capacityand prevents induction of DNA damage in vitro)。另外,苯磷硫胺具有比硫胺素更好的生物学功效,且引起巧克力中所含的糖的降解(degradation)和转化(conversion)的加速,以及糖(晚期葡萄糖终产物(advanced glucose endproducts=AGE))的负面作用的降低或避免,特别是慢性糖尿病损害。
巧克力浆料也可以还含有经CO2-萃取的籽油(例如覆盆子籽油(raspberryseed oil)、猕猴桃籽油(kiwi seed oil)、玫瑰籽油(rose hip seed oil)),这些是富含ω-3脂肪酸且同时有高比例的有益的次生植物物质。与通过传统的榨油工艺生产出来的油不同,经CO2-萃取的没有榨油工艺中机械性磨损带来的金属颗粒。
该巧克力浆料也可以还含有维生素D以防止或抵消维生素D缺乏,因为维生素D缺乏会促进胰岛素耐受性和代谢症状,并且以利用维生素D的已知的强抗癌功效。
为了提高线粒体的能量产生和脂肪燃烧且同时抑制癌细胞中的不良发酵,巧克力浆料还可以含有肉毒碱(carnitine)和/或肌氨酸(creatine)。
原则上,市场上的所有常规的巧克力产品都可以采用本发明的巧克力浆料来制备,特别是根据附件1的方法制备的产品,附件1是是2003年12月15日出版的德国可可规范第3~10和2c和2d(官方公报:BGBl.I p.2738),其最新修正文是2008年9月30日出版的规范的条款2(官方公报:BGBl.I p.1911)。
至于依据原始配方并使用谷物面粉和/或淀粉制备的巧克力产品,例如根据附件1的德国可可规范第7、8和9的方法制备的产品,应当使用无麸质面粉(gluten-free flours),例如椰子粉(coconut flour)、杏仁粉(almond flour)、南瓜籽粉(pumpkin seed flour)、葡萄籽粉(grape seed flour)、石榴籽粉(pomegranateseed flour)、玉米粉(maize flour)、米粉(rice flour)、亚麻籽粉(linseed flour)、canihua粉(canihua flour)和高粱粉(sorghum flour)。在这种情况下,混合无麸质面粉,这样就能达到制得挤出物所必须的和足够的淀粉的量,且同时达到高含量的蛋白和粗粮。碳水化合物的含量应当至多40%wt,并且其应当包含至少20%wt的含有直链-淀粉的淀粉(amylose-containing starch),且蛋白的含量应当为至少30%wt。所使用的粉应当还含有有益的次生植物物质。次生植物物质,特别是多酚类物质(例如来源于石榴籽粉或葡萄籽粉的多酚类物质)支持生育三烯酚-生育酚混合物的ROS-抑制作用。同时,对癌细胞中的不良发酵型新陈代谢的抑制作用是挤出物中次生植物物质发挥的效果(Proteomics2008,8,4561Transcriptome and proteome profiling of colon mucosa from quercetin fed F344ratspoint to tumor preventive mechanisms,increased mitochondrial fatty aciddegradation and decreased glycolysis)。由于挤出物中所含有的高掺量的蛋白和粗粮,与常规巧克力产品相比含有高比例的蛋白和/或粗粮巧克力产品可以被生产出来,且不降低口感。此外,高掺量的蛋白和粗粮也降低了巧克力产品中所含的糖的消化速率,且因此降低了血糖的上升和胰岛素的输出。
本发明的巧克力浆料,特别是以由该巧克力浆料制备的巧克力产品的形式,根据本发明,其非常适合作为食料或膳食补充剂用于疾病的治疗和预防中,该疾病选自包括以下疾病的组:乳糜泻(celiac disease)、II型糖尿病(type2diabetesmellitus)、神经退行性疾病(neurodegenerative diseases),特别是阿尔茨海默病(Alzheimer’s disease)、肿瘤(tumors)和导致恶病质(cachexia)(消瘦症状(wasting syndrome))的疾病;伴随着炎症过程或者因炎症过程而引发的疾病,特别是风湿病(rheumatism)、类风湿性关节炎(rheumatoid arthritis)、诸如溃疡性结肠炎(ulcerative colitis)和克罗恩病(crohn’s disease)的炎症性肠病(inflammatory intestinal diseases)、和诸如漏肠综合症(leaky-gut syndrome)(肠道渗透性过高(bowel hyperpermeability))的肠病。
本发明的用途,患上述任意一种疾病的人群或者从基因的角度或因饮食的原因有患上这些疾病的风险的人群,能接受治疗性的或预防性的治疗。
本发明的巧克力浆料的组合物优选全部基于天然的配料,这使得该巧克力浆料除了具有上述的特性,也在靶向公众中有更好的容忍度和接受度。
本发明的巧克力浆料将通过下文的配方实施例具体阐述。
在本案中,采用了下述定义:
“食料挤出物(Foodstuff extrudate)”=传统的谷物挤出物或其他食料挤出物(例如富含蛋白且富含粗粮,带有高含量的次生植物物质的无麸质挤出物)。
“片(flakes)”=能够通过传统标准方法生产的谷物挤出物。
“坚果(nut)”=有坚硬木质的外壳的果物,外壳包着油的、可食用的种子。
“种子”=果物内部的坚硬部分。
具体实施方式
实施例1:巧克力浆料和由该巧克力浆料制备的巧克力点心
配料:
(A)巧克力浆料:
(B)巧克力点心:
至多含有40wt-wt%(weight-weight%)的碳水化合物的谷物挤出物或食料挤出物,其中包含直链淀粉的淀粉(amylose-containing starch)形式的碳水化合物的含量至少为20wt-wt%,其至少含有30wt-wt%的蛋白质,且优选使用无麸质的。
也可以使用另一种益生的粗粮(prebiotic roughage)或若干这样的粗粮的组合来代替菊粉。
实施例2:根据实施例1所制备的巧克力点心的变形方式(variations)
实施例1中(A)和(B)的配料可以任意地与坚果(nuts)和/或油籽(oilseeds)和/或鲜果或干果进行组合。
坚果、油籽及水果在整个产品中应该是一个低碳水化合物的成分,且应当还天然地含有次生植物物质、ω-3脂肪酸和防癌物质或有益健康的物质。
与坚果和/或油籽和/或鲜果或干果的优选组合是:
a)蔓越橘(cranberry)+开心果(pistachio)
b)经CO2萃取的生姜(ginger)萃取物+橙皮萃取物(orange peel extract)
c)胡桃(walnut)+烤亚麻籽(roasted linseed)
其中,每一个组合例中,巧克力点心中的(a)、(b)或(c)成分的含量为5%。
实施例3:巧克力浆料和由该巧克力浆料与蔓越橘和开心果制备的巧克力脆片(chocolate crisps)
配料:
(A)巧克力浆料:
(B)巧克力脆片:
也可以使用其他的果物种子,特别是坚果或油籽,例如杏仁(almonds)、南瓜籽(pumpkin seeds)、石榴籽(pomegranate seeds)、亚麻籽(linseed)、核桃(walnuts)、澳洲坚果(macadamia nuts)和松子(pine kernels),来代替开心果。
可以同样地使用其他干果(例如杏子,芒果,桃子,苹果,李子,樱桃,橙子,香蕉的干果),特别是干浆果(例如北美沙果(chokeberry)、蓝莓、覆盆子、黑醋栗(blackcurrant)、草莓碎片(strawberry pieces)来代替蔓越橘。
坚果、果物种子和干果在整个产品中应该是一个低碳水化合物的成分。
实施例4:巧克力浆料和由该巧克力浆料所制备的巧克力酱(chocolatespread)
配料:
(A)巧克力浆料:
(B)巧克力酱
特别是,亚麻籽油、大麻籽油(hempseed oil)、核桃油、荠蓝油(camelina oil)、覆盆子籽油、玫瑰籽油(rose hip seed oil)以及奇异果籽油(kiwi seed oil)是合适的ω-3脂肪酸源。
实施例5:巧克力浆料和涂有该巧克力浆料的烤杏仁
配料:
(A)巧克力浆料:
(B)巧克力杏仁:
根据(A)配制的巧克力浆料
烤杏仁
实施例6:巧克力浆料和涂有该巧克力浆料的谷物挤出球(cereal extrudateballs)
配料:
(A)巧克力浆料:
(B)巧克力挤出球(chocolate extrudate balls):
根据(A)配制的巧克力浆料 20%
球形的食料挤出物 78%
阿拉伯胶涂层(gum arabic coating) 2%
实施例7:“巧克力坚果奶油(Chocolate nut cream)”
配料:
(A)巧克力浆料:
(B)巧克力酱:
根据(A)配制的巧克力浆料 40%
杏仁浆料 40%
椰子油 20%
实施例8:“一次使用的ω(One Shot Omega)”—作为饮品的液态巧克力浆料
配料:
实施例9:“含有牛奶的巧克力浆料”—由牛奶制成的混合饮品
实施例10:巧克力浆料和由该巧克力浆料和北美沙果制得的富含蛋白质的酥脆巧克力棒
配料:
(A)巧克力浆料:
实施例11:巧克力浆料和由该巧克力浆料制备的“椰子”味的巧克力点心
配料:
(A)巧克力浆料:
(B)巧克力点心:
实施例12:巧克力浆料和由该巧克力浆料制备的“薄荷”味的巧克力点心
配料:
(A)巧克力浆料:
(B)巧克力点心:
实施例13:巧克力浆料和由该巧克力浆料所制备的“肉桂(cinnamon)”味的巧克力点心
配料:
(A)巧克力浆料:
(B)巧克力点心:
实施例14:巧克力浆料和由该巧克力浆料制备的用于运动后恢复体力的“肉桂”味的巧克力点心
配料:
(A)巧克力浆料:
(B)巧克力点心:
实施例15:巧克力浆料和由该巧克力浆料制备的用于线粒体的再生和生物合成的“柠檬”味巧克力点心
配料:
(A)巧克力浆料:
(B)巧克力点心:
Claims (14)
1.一种巧克力浆料,其含有可可浆和添加糖,其特征在于,该添加糖在每一种情况下的血糖指数小于35(GI<35);其中,添加糖的整体和巧克力浆料整体的血糖指数小于29(GI<29);其中,添加糖包含半乳糖成分,该半乳糖成分占添加糖整体含量的至少10%,且半乳糖成分的含量高于可能存在的乳糖成分的含量;其中,该添加糖还包含异麦芽酮糖和/或塔格糖和/或海藻糖和/或核糖;其中,该巧克力浆料含有天然来源的生育三烯酚-生育酚混合物形式的维生素E;并且,其中,该巧克力浆料中的生育三烯酚类物质的含量大于生育酚类物质的含量。
2.如权利要求1所述的巧克力浆料,其特征在于:该巧克力浆料还含有糖醇,特别是异麦芽醇和/或麦芽糖醇和/或赤藓糖醇,糖醇的含量低于可以被人体酶完全消化的糖的含量。
3.如权利要求1或2所述的巧克力浆料,其特征在于:该巧克力浆料还含有甜叶菊。
4.如权利要求1-3中任意一项所述的巧克力浆料,其特征在于:该巧克力浆料还含有难消化的多糖,特别是菊粉或低聚果糖或抗性淀粉。
5.如权利要求1-4中任意一项所述的巧克力浆料,其特征在于:该巧克力浆料还含有ω-3脂肪酸和/或中碳链甘油三酯(“MCTs”)。
6.如权利要求1-5中任意一项所述的巧克力浆料,其特征在于:该巧克力浆料还含有次生植物物质,所述次生植物物质选自包含以下物质的组:芥子油甙、类胡萝卜素、凝集素、类黄酮、植物甾醇、多酚,特别是姜黄素、鞣花酸、槲皮素、白藜芦醇、花翠素、二烯丙基硫醚、表没食子儿茶素-3-没食子酸酯、染料木素、吲哚-3-甲醇、异戊二烯、苎烯、番茄红素、原花青素、萨维斯托勒,莱菔硫烷和泛醌,并且次生植物物质以诸如种子、果实、核仁或种子粉的天然原料的形式被添加。
7.如权利要求1-6中任意一项所述的巧克力浆料,其特征在于:该巧克力浆料还含有CO2-萃取的香精,优选来源于覆盆子和/或奇异果和/或野玫瑰果和/或生姜的香精。
8.如权利要求1-7中任意一项所述的巧克力浆料,其特征在于:该巧克力浆料还含有硫胺素(维生素B1)的衍生物苯磷硫胺。
9.如权利要求1-8中任意一项所述的巧克力浆料,其特征在于:该巧克力浆料还含有维生素D。
10.如权利要求1-9中任意一项所述的巧克力浆料,其特征在于:该巧克力浆料还含有肉毒碱。
11.如权利要求1-10中任意一项所述的巧克力浆料,其特征在于:该巧克力浆料还含有肌氨酸。
12.如权利要求1-11中任意一项所述的巧克力浆料用于依据附件1中所要求的方法制备巧克力产品的用途,附件1是2003年12月15日出版的德国可可规范第3~10和2(c)和2(d)(官方公报:BGBl.I p.2738),其最新修正文是2008年9月30日出版的规范的条款2(官方公报:BGBl.I p.1911)。
13.采用如权利要求1-11中任意一项所述的巧克力浆料制备的巧克力产品,其特征在于,巧克力浆料与无麸质食料挤出物组合;该无麸质食料挤出物中,含有至少30wt-wt%的蛋白质和至多40wt-wt%的碳水化合物,含直链淀粉的淀粉形式的碳水化合物的含量至少为20wt-wt%,且含有至少2%的富含次生植物物质的来源于种子和/或核仁的粉。
14.如权利要求1-11中任意一项所述的巧克力浆料或如权利要求12或13所述的巧克力产品在预防或治疗疾病方面的用途,所述的疾病选自包括以下疾病的组:乳糜泻、II型糖尿病、神经退行性疾病,特别是阿尔茨海默病、肿瘤和导致恶病质(消瘦症状)的疾病;伴随着炎症过程或者因炎症过程而引发的疾病,特别是风湿病、类风湿性关节炎、诸如溃疡性结肠炎和克罗恩病的炎症性肠病、和诸如漏肠综合症(肠道渗透性过高)的肠病。
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DE102011008016A DE102011008016A1 (de) | 2011-01-06 | 2011-01-06 | Schokoladenmasse |
PCT/DE2011/002131 WO2012092916A1 (de) | 2011-01-06 | 2011-12-15 | Schokoladenmasse |
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US (1) | US10694761B2 (zh) |
EP (1) | EP2590514B1 (zh) |
CN (1) | CN103491796B (zh) |
BR (1) | BR112013017370B1 (zh) |
CL (1) | CL2013001989A1 (zh) |
CO (1) | CO6761363A2 (zh) |
DE (1) | DE102011008016A1 (zh) |
EA (1) | EA023842B1 (zh) |
ES (1) | ES2517465T3 (zh) |
MX (1) | MX2013007882A (zh) |
PE (1) | PE20140499A1 (zh) |
PL (1) | PL2590514T3 (zh) |
SG (1) | SG191405A1 (zh) |
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US20080260925A1 (en) * | 2007-04-23 | 2008-10-23 | Galen Paul Zink | Means for replacing common sugars if foods for enhanced nutrition |
WO2010117344A1 (en) * | 2009-04-01 | 2010-10-14 | Sanset Gida Turizm Sanayi Ve Ticaret Anonim Sirketi | Dietary chocolate compositions and production method thereof |
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CN105594949A (zh) * | 2015-12-21 | 2016-05-25 | 长春大学 | 一种添加天然植物性类雌激素的巧克力及生产方法 |
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CN111436514A (zh) * | 2020-03-06 | 2020-07-24 | 华南农业大学 | 一种肉桂精油生巧克力及其制备方法 |
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PL2590514T3 (pl) | 2015-02-27 |
UA91011U (uk) | 2014-06-25 |
PE20140499A1 (es) | 2014-05-15 |
ES2517465T3 (es) | 2014-11-03 |
EA023842B1 (ru) | 2016-07-29 |
DE102011008016A1 (de) | 2012-07-12 |
MX2013007882A (es) | 2013-11-20 |
US20130280357A1 (en) | 2013-10-24 |
CN103491796B (zh) | 2014-10-08 |
EA201300672A1 (ru) | 2013-12-30 |
EP2590514A1 (de) | 2013-05-15 |
EP2590514B1 (de) | 2014-08-06 |
BR112013017370B1 (pt) | 2018-07-17 |
CL2013001989A1 (es) | 2014-02-07 |
US10694761B2 (en) | 2020-06-30 |
ZA201304348B (en) | 2014-02-26 |
SG191405A1 (en) | 2013-08-30 |
CO6761363A2 (es) | 2013-09-30 |
BR112013017370A2 (pt) | 2017-10-17 |
WO2012092916A1 (de) | 2012-07-12 |
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