CN105828639A - 包含d-阿卢糖的蛋白食物产品 - Google Patents
包含d-阿卢糖的蛋白食物产品 Download PDFInfo
- Publication number
- CN105828639A CN105828639A CN201380081696.9A CN201380081696A CN105828639A CN 105828639 A CN105828639 A CN 105828639A CN 201380081696 A CN201380081696 A CN 201380081696A CN 105828639 A CN105828639 A CN 105828639A
- Authority
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- China
- Prior art keywords
- food product
- allulose
- syrup
- solid food
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 32
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A23L33/18—Peptides; Protein hydrolysates
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A23L33/185—Vegetable proteins
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
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- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
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- A23V2250/54252—Whey protein
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/606—Fructose
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6416—Maltitol
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
本发明涉及一种固体食物产品,该固体食物产品包含一种D?阿卢糖糖浆和一种天然蛋白质。本发明还针对该固体食物产品作为一种用于遵守饮食规定者、运动员和健美运动者的蛋白质补充剂的用途。本发明还涉及D?阿卢糖用于降低一种蛋白食物产品的硬化、作为一种辅助用于快速水合以及作为一种辅助用于改善生面团的内聚性的用途。
Description
发明领域
本发明涉及一种固体食物产品,该固体食物产品包含一种D-阿卢糖糖浆和一种天然蛋白质。本发明还针对该固体食物产品作为一种用于遵守饮食规定者、运动员和健美运动者的蛋白质补充剂的用途。本发明还涉及D-阿卢糖用于降低一种蛋白食物产品的硬化、作为一种辅助用于快速水合以及作为一种辅助用于改善生面团的内聚性的用途。
发明背景
当前,高蛋白面团棒(doughbar)可在市场上获得,其通常包括天然、非改性蛋白质与通常处于糖浆(如葡萄糖糖浆)形式的传统增甜剂。这些面团棒受到为了运动或健身而遵守饮食规定或寻求营养补充剂的个体的欢迎。
已经显示,传统增甜剂(例如葡萄糖糖浆)具有慢的水合速率,这增加了从其制成生面团的制造时间。此外,该生面团具有降低的内聚性,这使得其附着至用于生产其的搅拌钵的侧面。这种不便也增加了制造时间并且不利地影响了该工艺的产率。
传统棒配制品的其他缺点与其中所包含的蛋白有关。已经观察到这些棒在储存过程中易于硬化,这缩短了它们的保质期。这种现象来自最初被蛋白从糖浆中所吸收的水分随着时间的蒸发。蛋白的干燥导致整个棒的韧性和硬度增加。为了克服这一问题,已经提出了两种主要的解决方案。第一种包括将甘油添加至该棒配制品,以便防止水分迁移。然而,甘油导致的味道改变是无法接受的。另一种解决方案,其已经在例如US-7,399,496中提出,包括用蛋白质水解物替代天然蛋白质。确实,蛋白质水解物打开了蛋白质分子以在加工过程中将更多的亲水性侧链暴露于水,这因此防止了水分迁移以及然后的在储存过程中随时间推移面团棒的硬化。此外,这些水解物还具有较快的水合速率,这改善了它们与面团棒的其他成分的混合,并且因此改善了该制造工艺的生产力。
尽管它们提供了一些益处,但是蛋白质水解物并不总是能被消费者很好地认知,消费者越来越不情愿使用改性的原料,并且宁愿选择更加“天然的”食物成分。此外,蛋白质水解物可导致棒过软而无法挤出。因此,有利的是提供另一种方案以解决包含天然蛋白质的面团棒快速硬化的问题。
在广泛研究以后,已经显示,使用一种基于D-阿卢糖的特异性粘合剂允许配制包含天然蛋白质的高蛋白面团棒,当刚生产出来时,其具有可接受的硬度,并且随着时间推移,其没有变得过度坚硬。有趣的是,D-阿卢糖还提供了快速的水合速率,这加速了面团棒的生产,并且改善了内聚性。
D-阿卢糖(也称为D-阿洛酮糖)是D-果糖的一种C-3差向异构体,其属于“罕见糖类”。它具有蔗糖的相对甜度的70%,但仅有0.007Kcal/g的热值。其在2011年被FDA批准作为食物成分。由于其甜度以及其仅有蔗糖的热值的0.3%的事实,其已经被建议为用于食物产品的理想蔗糖代用品。与果糖相反,当被人类摄取时,阿卢糖被部分吸收并且被代谢成能量,并且部分地在尿中和在粪便中未改变地被排出。
已经披露了D-阿卢糖作为用于预防生活方式相关疾病的材料的特征,包括其低热量性质,对减小升糖反应的正效应,减肥作用,等。它还可以用作肝脂肪生成酶和肠α-糖苷酶的抑制剂,用于减少体内脂肪累积。它进一步示出重要的生理机能,例如活性氧种类清除活性和神经保护作用。
D-阿卢糖可以通过D-塔格糖3-差向异构酶(DTEase)家族酶从D-果糖中产生,这些家族酶已在多种微生物中发现。这种相互转换已被视作用于产生D-阿卢糖的有吸引力的方式。
然而,据诸位发明人所知,仍未提出在蛋白食物产品(如高蛋白面团棒)的生产中将D-阿卢糖用作粘合剂。
发明概述
本发明涉及一种固体食物产品,该固体食物产品包含一种D-阿卢糖糖浆和一种天然蛋白质。
本发明还针对该固体食物产品作为一种用于遵守饮食规定者、运动员和健美运动者的蛋白质补充剂的用途。
本发明还涉及D-阿卢糖的用途,分别为:
-用于降低一种包含至少一种天然蛋白质的蛋白食物产品的硬化,
-在包含至少一种天然蛋白质的干燥成分的混合物中,作为一种辅助用于快速水合所述干燥成分,以及
-在包含至少一种天然蛋白质的生面团的组合物中,作为一种辅助用于改善所述生面团的内聚性。
发明详述
本发明所述的固体食物产品可以是面团棒、饼干、曲奇饼或任何其他烘烤食品,优选面团棒。
该食物产品包含一种D-阿卢糖糖浆,其包括D-阿卢糖和果糖及任选其他糖在水中的浓溶液,其中D-阿卢糖优选地表示该糖浆的干物质含量的从50wt.%至98wt.%并且果糖表示从2wt.%至45wt.%。该糖浆还可包括少量(即至多40wt.%)的葡萄糖和/或其他罕见糖(如甘露糖及阿洛糖),其条件是该糖浆的所有组分的总量按重量计总计为100%。
根据一个优选实施例,基于该糖浆的干物质含量,该糖浆包含从55wt.%至95wt.%的D-阿卢糖和从5wt.%至45wt.%的果糖,更优选地从85wt.%至94wt.%的D-阿卢糖和从6wt.%至15wt.%的果糖。它可具有75wt.%与85wt.%之间的干物质含量,优选从75%至80%。
根据本发明,该D-阿卢糖糖浆可以通过常规工艺进行制备,即经由通过一种D-塔格糖3-差向异构酶家族(DTEase,EC5.1.3.-)的酶催化的D-果糖在C-3处的差向异构化,这是在商业上有吸引力的用于D-阿卢糖生产的酶促反应。迄今为止,来自不同生物的5种DTEase已经被表征并且被用于D-阿卢糖合成。它们是可商购的。也可以使用一种来自根癌土壤杆菌的推定DTEase,并且由于它针对D-阿卢糖的高度底物特异性,该酶更名为D-阿卢糖(D-阿洛酮糖)3-差向异构酶(DPEase,EC5.1.3.-)。在一个优选实施例中,该D-阿洛酮糖3-差向异构酶选自:来自菊苣假单胞菌的D-塔格糖3-差向异构酶、来自根癌土壤杆菌的D-阿洛酮糖3-差向异构酶、来自梭菌属的D-阿洛酮糖3-差向异构酶、来自闪烁梭菌(Clostridiumscindens)的D-阿洛酮糖3-差向异构酶、来自鲍氏梭菌(Clostridiumbolteae)的D-阿洛酮糖3-差向异构酶、来自瘤胃球菌属的D-阿洛酮糖3-差向异构酶以及来自解纤维梭菌的D-阿洛酮糖3-差向异构酶。在一个优选实施例中,该亲本D-阿洛酮糖3-差向异构酶是来自解纤维梭菌,更具体地是解纤维梭菌菌株H10(ATCC35319)的D-阿洛酮糖3-差向异构酶。
用于差向异构化的原料可以是例如纯度大约为99%的结晶果糖。然后,在允许该糖浆与差向异构化酶(DTEase或DPEase)反应之前,可以用水稀释该原料至约45%干物质,例如在55.0℃下并且pH为7.0。在收集糖浆之前,可以允许该反应进行大约40个小时。然后,可以使所得的阿卢糖糖浆通过微孔过滤以去除酶的不可溶的细胞物质,然后使其经历碳过滤以去除它的颜色,并且然后使其在离子交换柱上经历去矿化步骤,以进一步去除矿物质及其他杂质。然后,可以使用常规蒸发器浓缩该糖浆。可使该阿卢糖糖浆进一步经历富集步骤,通过使其通过具有钙离子交换树脂的色谱模拟移动床(SMB)。
该D-阿卢糖糖浆可以表示该食物产品的从15wt.%至60wt.%。
本发明所述的食物产品还包括一种天然蛋白质。在本发明的上下文中所使用的术语“天然蛋白质”是指没有经历过任何化学或酶处理(如水解)的蛋白浓缩物或分离物。可以通过脱脂并且去除蛋白源中所包含的大部分或所有碳水化合物来获得天然蛋白质。它们包括植物蛋白、乳(包括乳清)蛋白及其混合物。植物蛋白可以选自豌豆、小麦、玉米、大豆和马铃薯蛋白及其混合物。天然蛋白质的实例可在以及的商品名下购自罗盖特公司(ROQUETTEFRERES)。基于其干物质含量,该蛋白质可以表示该食物产品的从15wt.%至45wt.%。
本发明所述的食物产品还可以包含各种添加剂,包括例如坚果(如杏仁、花生、核桃仁);水果;巧克力;可可脂;乳化剂(如卵磷脂);膳食纤维;植物油;盐;增甜剂(如葡萄糖和/或果糖糖浆、甜菊、三氯蔗糖);调味剂(如香草);着色剂;维生素;矿物质;及其混合物。
优选地,该食物产品不包括任何水解蛋白。
已经证明,该食物产品可具有在900g与400g之间的硬度,优选地在100g与300g之间,在生产出来之后立即,如使用由纹理技术公司(TextureTechnologiesCorporation)供应的具有5kg负荷传感器和4mm探头的TAHDPlus质构仪,根据稳定微系统公司(StableMicroSystems)在参考CHOC2/P4下所描述的方法进行测量的。此外,在室温(20℃±2℃)下储存1.5个月之后,该产品的硬度不会增加超过500%,优选地不会超过400%并且甚至更优选地不会超过300%。
此外,该D-阿卢糖糖浆还提供了至少两种其他益处。首先,在包含该天然蛋白质的干燥成分的混合物中,它充当一种辅助用于快速水合所述干燥成分。所谓“快速水合”意指一团300g的生面团在至多1分钟内变成水合的。从制备根据本发明所述的食物产品所需的制造时间的角度出发,这是有利的。其次,该D-阿卢糖糖浆还充当一种辅助用于改善生面团的内聚性,即减少它对搅拌钵的侧面的黏附,这使得制造工艺的效率更高并且产量更好。
具体实施方式
将通过以下非限制性实例进一步说明本发明,这些实例仅仅是出于说明性的目的而给出并且不应限制所附权利要求书的范围。
实施例1:面团棒的生产
面团棒制备自不同增甜剂,即根据本发明所述的D-阿卢糖糖浆以及不同的葡萄糖和/或果糖糖浆,通过将下表1的干燥成分在厨宝(kitchenaid)搅拌钵中进行混合,然后在75℃下将糖浆与低芥酸菜籽油一起添加至该干共混物中并混合这些成分直至得到光滑球。然后,当冷却至室温时,将每个生面团球切片并切碎。
表1
在上表中,所使用的原料具有以下组成:
515WPC(恒天然(FONTERRA)):乳清蛋白浓缩物
FM06(罗盖特公司):来源于玉米淀粉的可溶性糊精
D-阿卢糖糖浆:具有82wt.%干物质并且含有55wt.%的阿卢糖和45wt.%的果糖的糖浆
55(罗盖特美国公司(ROQUETTEAMERICA)):含有55wt.%的果糖和42wt.%的葡萄糖的高果糖玉米糖浆
80-55(罗盖特公司):具有55wt.%的麦芽糖醇的麦芽糖醇糖浆
75/65(罗盖特美国公司):具有67wt.%的麦芽糖醇和4%山梨糖醇(干基)并且干物质(ds)为75%的麦芽糖醇糖浆
罗盖特葡萄糖糖浆638463DE(罗盖特美国公司):玉米糖浆
42(罗盖特美国公司):含有42wt.%的果糖和53wt.%的葡萄糖的高果糖玉米糖浆
实施例2:质构分析
测试实例1的面团棒以评估在生产出来之后不同的时间它们的质构。为此目的,使用由纹理技术公司供应的具有5kg负荷传感器和4mm探头的TAHDPlus质构仪,根据稳定微系统公司在参考CHOC2/P4下所描述的方法对它们的硬度进行测量。此次测试的结果报道于下表2中。
表2
如从该表明显可见的,仅由本发明所述组合物制成的面团棒提供了在生产出来之后足够的硬度(即大于90g)以及在1.5个月内缓慢的硬化(即不到300%)二者。
此外,与其他的棒相反,观察到由D-阿卢糖糖浆制成的面团棒在生产出来之后并不是立即具有粘性的。因此,它们更容易模塑。此外,与其他的糖浆相反,该D-阿卢糖糖浆更加容易地使这些干燥成分水合。因此,制成面团棒所需的时间(即,掺入糖浆与其在这些干燥成分中有效分散之间所经过的时间)减少至1min,而对于其他面团棒,时间在从2分钟(55和75/65)至4分钟(80-55)的范围内。最后,根据本发明获得的面团具有光滑且均匀的质构。相比于用任何其他糖浆获得的面团(面团的碎片附着至钵上,趋于形成大体上均匀的球),它似乎还更具内聚性。通过本发明所获得的球的质构略微结实,也允许其在润湿之后保持它的形状,从例如55和75/65中生产的球就不是这样。
Claims (12)
1.固体食物产品,该固体食物产品包含一种D-阿卢糖糖浆和一种天然蛋白质。
2.根据权利要求1所述的固体食物产品,其特征在于,它包括从15wt.%至45wt.%的天然蛋白质。
3.根据权利要求1和2中任一项所述的固体食物产品,其特征在于,该D-阿卢糖糖浆包括D-阿卢糖和果糖及任选其他糖在水中的浓溶液,其中D-阿卢糖表示该糖浆的干物质含量的从50wt.%至98wt.%,果糖表示从2wt.%至45wt.%。
4.根据权利要求1至3中任一项所述的固体食物产品,其特征在于,基于该食物产品的总重量,该D-阿卢糖糖浆表示该食物产品的从15wt.%至60wt.%。
5.根据权利要求1至4中任一项所述的固体食物产品,其特征在于,基于该糖浆的干物质含量,该糖浆包含从55wt.%至95wt.%的D-阿卢糖和从5wt.%至45wt.%的果糖。
6.根据权利要求1至5中任一项所述的固体食物产品,其特征在于,该天然蛋白质选自植物蛋白、乳(包括乳清)蛋白及其混合物。
7.根据权利要求1至6中任一项所述的固体食物产品,其特征在于,它不包括任何水解蛋白。
8.根据权利要求1至7中任一项所述的固体食物产品,其特征在于,它选自面团棒、饼干或曲奇饼,优选面团棒。
9.根据权利要求1至8中任一项所述的固体食物产品作为一种用于遵守饮食规定者、运动员和健美运动者的蛋白质补充剂的用途。
10.D-阿卢糖用于降低一种包含至少一种天然蛋白质的蛋白食物产品的硬化的用途。
11.D-阿卢糖糖浆用于在包含至少一种天然蛋白质的干燥成分的混合物中,作为一种辅助用于快速水合所述干燥成分的用途。
12.D-阿卢糖糖浆用于在包含至少一种天然蛋白质的生面团的组合物中,作为一种辅助用于改善所述生面团的内聚性的用途。
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CN110022690A (zh) * | 2016-12-21 | 2019-07-16 | Cj第一制糖株式会社 | 含有阿洛酮糖的氨基酸饮料 |
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CN113317430A (zh) | 2015-02-24 | 2021-08-31 | 泰特&莱尔组分美国公司 | 阿洛酮糖糖浆 |
GB2536304B (en) * | 2015-02-24 | 2019-10-23 | Tate & Lyle Tech Ltd | Allulose syrups |
KR101695831B1 (ko) | 2015-05-15 | 2017-01-12 | 주식회사 삼양사 | 감미질 및 결정화가 개선된 사이코스 혼합당 조성물 |
GB201602410D0 (en) * | 2016-02-10 | 2016-03-23 | Tate & Lyle Ingredients | Methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates |
KR102004914B1 (ko) * | 2016-10-10 | 2019-07-30 | 씨제이제일제당 (주) | 알룰로스를 포함하는 식물 담금청 및 이의 제조방법 |
KR20180047894A (ko) * | 2016-11-01 | 2018-05-10 | 주식회사 삼양사 | 저칼로리 시리얼 바 조성물 |
FR3061415B1 (fr) | 2017-01-05 | 2021-07-16 | Roquette Freres | Sirops non cristallisables de d-allulose |
FR3061413B1 (fr) | 2017-01-05 | 2021-08-27 | Roquette Freres | Procede de fabrication de cristaux de d-allulose |
FR3061414B1 (fr) | 2017-01-05 | 2021-07-16 | Roquette Freres | Sirops cristallisables de d-allulose |
WO2019083069A1 (ko) * | 2017-10-27 | 2019-05-02 | 주식회사 삼양사 | 알룰로스 시럽 및 이의 제조 방법 |
TW201927163A (zh) * | 2017-10-31 | 2019-07-16 | 南韓商Cj第一製糖股份有限公司 | 具有改良的冷凍/解凍安定性之冷凍麵糰組成物 |
KR20190049528A (ko) * | 2017-11-01 | 2019-05-09 | 씨제이제일제당 (주) | 액상 케익 제조용 조성물, 이를 이용한 케익 및 이의 제조 방법 |
WO2019146082A1 (ja) * | 2018-01-26 | 2019-08-01 | 松谷化学工業株式会社 | 自閉症スペクトラム障害及び精神疾患改善剤 |
MX2021012800A (es) | 2019-05-08 | 2021-11-12 | Corn Products Dev Inc | Composicion de jarabe aglutinante que comprende alulosa y jarabes bajos en azucar, productos que contienen la composicion de jarabe y metodos de elaboracion. |
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Also Published As
Publication number | Publication date |
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JP6896423B2 (ja) | 2021-06-30 |
KR20160098249A (ko) | 2016-08-18 |
AU2019200170A1 (en) | 2019-01-31 |
KR20210138799A (ko) | 2021-11-19 |
KR102617020B1 (ko) | 2023-12-27 |
MX2016008262A (es) | 2016-10-13 |
AU2019200170B2 (en) | 2020-07-09 |
JP2017500043A (ja) | 2017-01-05 |
US20160331014A1 (en) | 2016-11-17 |
CA2933687C (en) | 2022-05-03 |
AU2013408190A1 (en) | 2016-07-07 |
WO2015094342A1 (en) | 2015-06-25 |
EP3091858A1 (en) | 2016-11-16 |
CA2933687A1 (en) | 2015-06-25 |
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