CN1949988A - 食品组合物 - Google Patents

食品组合物 Download PDF

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CN1949988A
CN1949988A CNA2005800143663A CN200580014366A CN1949988A CN 1949988 A CN1949988 A CN 1949988A CN A2005800143663 A CNA2005800143663 A CN A2005800143663A CN 200580014366 A CN200580014366 A CN 200580014366A CN 1949988 A CN1949988 A CN 1949988A
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亚历山德罗·塞内奇
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

本发明描述了食品组合物，其中包含重量占50－90％的菊粉或低聚果糖，重量占10－40％的胶化纤维以及重量占1－10％的水不溶性纤维。组合物可以与软质小麦粉和/或硬质小麦粉混合并用作面粉的选择对象，该面粉可制备用于降低血糖峰值的食品。

Description

食品组合物
本发明涉及新的食品组合物，该组合物在摄取包含于其中的和包含于随之摄取的食物中的单糖、二糖、多糖、脂类和蛋白质后能够降低血糖、胰岛素和血脂峰值；该组合物也能够引入对菌群的再平衡和营养具有微生态调节作用的可溶性纤维。该组合物还能降低用其制备的食物的血糖指标。
根据本发明的食品组合物优选为粉末形式并且可以掺入面粉中用于制备食品，例如如面包、焙烤食品、面食制品、饼干、糖果等；特别是，重量占约65％的组合物的粒度低于25目，重量占约20％的组合物的粒度高于25目，重量占约15％的组合物的粒度高于22目，并且重量占约1％的组合物的粒度高于19目。
根据本发明的组合物包含重量占组合物总重量50-90％的菊粉或低聚果糖、重量占组合物总重量10-40％的胶化纤维(gelling fibre)以及重量占组合物总重量1-10％的水不溶性纤维(即各个组分的总和为100)。
胶化纤维优选选自葡甘露聚糖、瓜耳胶、刺梧桐树胶、欧车前纤维(psyllium fibre)、阿拉伯胶纤维和/或果胶；不溶性纤维优选选自小麦纤维、纤维素、半纤维素和/或木质素，纤维素优选为微晶形式。
根据本发明第一个优选的方面，该组合物包含重量占60-80％的菊粉或低聚果糖，优选重量占65-75％，并且更优选重量占约70％。
根据本发明第二个优选的方面，该组合物包含重量占15-30％的胶化纤维，优选重量占20-30％，并且更优选重量占约25％。
根据本发明第三个优选的方面，该组合物包含重量占3-7％的不溶性纤维，优选重量占4-6％，并且更优选重量占约5％。
需要强调的是，可以用于本发明的所有的纤维，即可溶性和不溶性纤维，可以如所述的形式应用或以其天然存在的非纯化形式应用。例如，菊粉可以以菊苣纤维的形式应用，果胶可以以苹果和/或橙纤维的形式应用，以及纤维素可以以小麦和/或燕麦纤维的形式应用等。
根据本发明优选的方面，食品组合物是由重量占70％的菊粉、重量占5％的葡甘露聚糖、重量占20％的瓜耳胶和重量占5％的小麦纤维组成。
如上所述，根据本发明的食品组合物可以与软质小麦粉和/或硬质小麦粉混合用于制备食品，例如如面包、焙烤食品、面食制品、饼干、糖果等。
为此，可以将重量占2-8份的食品组合物与重量占40-60份的软质小麦粉和/或硬质小麦粉混合；根据优选的方面，将重量占4-6份、优选为4.5-5.5份并且更优选为约5份的组合物与重量占44-56份、优选为48-52份并且更优选为约50份的面粉混合。
在本发明中，百分比应被理解为相对于组合物总重量的重量百分比。
根据优选的方面，根据本发明的组合物包含重量为上述比例的菊粉和/或低聚果糖、胶化纤维和水不溶性纤维。
                     试验部分
根据本发明的食品组合物(下文中以术语“brake”说明)，下文中说明的具有定性-定量的组合物用于评价与参考标准相比由食用饼干引起的血糖峰值的降低：
●菊粉：重量占70％；
●葡甘露聚糖：重量占5％；
●瓜耳胶：重量占20％；
●小麦纤维：重量占5％。
“braked”饼干组合物，即包含根据本发明的“brake”在下文中与不包含任何“brake”的对照饼干进行比较。
  克   重量％   产品   量正常饼干   量“braked”饼干
  5800   54.00   软质小麦粉+占总重量13.5％的brake   2900   2510390
  2200   20.50   黄油   1200   1200
  2000   18.60   调味糖   1000   1000
  360   3.40   大的整个鸡蛋(No.3)   178   180
  370   3.50   鸡蛋黄   182   182
  2   0.02   香草矫味剂   1   1
  4   0.04   柠檬矫味剂   2   2
  总计   100.06   210℃在烤箱中烘烤13分钟后产率-15％   54634300   54654900
“braked”饼干和不含任何“brake”的对照饼干施用于10名健康志愿者，这些志愿者的血糖水平通过与基于纯葡萄糖的参考标准相比来测定。结果如图1和2(其中“braked”饼干为“饼干+纤维”)。
图1具体显示了与参考标准相比的血糖水平；图2在另一方面仅显示了食用饼干引起的血糖水平。可以看出，“braked”饼干与正常饼干相比，根据本发明的组合物的饼干的存在可以使血糖指标降低42.5％。

Claims (20)

1.食品组合物，该组合物包含重量占组合物总重量50-90％的菊粉或低聚果糖、重量占组合物总重量10-40％的胶化纤维以及重量占组合物总重量1-10％的水不溶性纤维。
2.根据权利要求1中所述的食品组合物，其特征在于胶化纤维选自葡甘露聚糖、瓜耳胶、刺梧桐树胶、欧车前纤维、阿拉伯胶纤维和/或果胶。
3.根据权利要求1中所述的食品组合物，其特征在于不溶性纤维选自小麦纤维、纤维素、半纤维素和/或木质素。
4.根据权利要求3中所述的食品组合物，其特征在于纤维素呈微晶形式。
5.根据前面任意一项权利要求中所述的食品组合物，其特征在于其包含重量占60-80％的菊粉或低聚果糖。
6.根据前面任意一项权利要求中所述的食品组合物，其特征在于其包含重量占65-75％的菊粉或低聚果糖。
7.根据前面任意一项权利要求中所述的食品组合物，其特征在于其包含重量占约70％的菊粉或低聚果糖。
8.根据前面任意一项权利要求中所述的食品组合物，其特征在于其包含重量占15-35％的胶化纤维。
9.根据前面任意一项权利要求中所述的食品组合物，其特征在于其包含重量占20-30％的胶化纤维。
10.根据前面任意一项权利要求中所述的食品组合物，其特征在于其包含重量占约25％的胶化纤维。
11.根据前面任意一项权利要求中所述的食品组合物，其特征在于其包含重量占3-7％的不溶性纤维。
12.根据前面任意一项权利要求中所述的食品组合物，其特征在于其包含重量占4-6％的不溶性纤维。
13.根据前面任意一项权利要求中所述的食品组合物，其特征在于其包含重量占约5％的不溶性纤维。
14.根据前面任意一项权利要求中所述的食品组合物，其特征在于其包含重量占约70％的菊粉，重量占约5％的葡甘露聚糖，重量占约20％的瓜耳胶以及重量占约5％的小麦纤维。
15.食品组合物，该组合物包含重量占2-8份、优选为4-6份的根据权利要求1-14中所述的组合物，以及重量占40-60份、优选为44-56份的软质小麦粉和/或硬质小麦粉。
16.食品组合物，该组合物包含重量占4.5-5.5份、优选为约5份的根据权利要求1-14中所述的组合物，以及重量占48-52份、优选为约50份的软质小麦粉和/或硬质小麦粉。
17.包含根据权利要求1-16中所述的食品组合物的食品。
18.根据权利要求17中所述的食品，其选自面包、焙烤食品、面食制品、饼干、糖果。
19.根据权利要求1-16中所述的食品组合物在制备食品中的用途。
20.根据前面任意一项权利要求中所述的食品组合物或食品在降低食用单糖、二糖、多糖、脂类和/或蛋白质引起的血糖、胰岛素和/或血脂峰值中的用途。
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IT000956A ITMI20040956A1 (it) 2004-05-12 2004-05-12 Composizioni alimentari
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ES2279504T3 (es) 2007-08-16
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