JP2007506436A - 焼成品用の増量剤 - Google Patents
焼成品用の増量剤 Download PDFInfo
- Publication number
- JP2007506436A JP2007506436A JP2006528277A JP2006528277A JP2007506436A JP 2007506436 A JP2007506436 A JP 2007506436A JP 2006528277 A JP2006528277 A JP 2006528277A JP 2006528277 A JP2006528277 A JP 2006528277A JP 2007506436 A JP2007506436 A JP 2007506436A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- sugar
- bulking agent
- baked product
- maltodextrin
- 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
- 239000004067 bulking agent Substances 0.000 title claims abstract description 55
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- 235000019698 starch Nutrition 0.000 claims abstract description 97
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- 230000007062 hydrolysis Effects 0.000 claims abstract description 16
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 16
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- 235000003599 food sweetener Nutrition 0.000 claims abstract description 12
- 239000003765 sweetening agent Substances 0.000 claims abstract description 12
- 239000004606 Fillers/Extenders Substances 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 37
- 238000000034 method Methods 0.000 claims description 28
- 239000005913 Maltodextrin Substances 0.000 claims description 27
- 229940035034 maltodextrin Drugs 0.000 claims description 27
- 229920000881 Modified starch Polymers 0.000 claims description 26
- 239000004368 Modified starch Substances 0.000 claims description 23
- 235000019426 modified starch Nutrition 0.000 claims description 23
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 20
- 239000000600 sorbitol Substances 0.000 claims description 20
- 235000010356 sorbitol Nutrition 0.000 claims description 20
- FLISWPFVWWWNNP-BQYQJAHWSA-N dihydro-3-(1-octenyl)-2,5-furandione Chemical compound CCCCCC\C=C\C1CC(=O)OC1=O FLISWPFVWWWNNP-BQYQJAHWSA-N 0.000 claims description 15
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 14
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- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 8
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- 150000005846 sugar alcohols Chemical group 0.000 claims description 8
- 230000029087 digestion Effects 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
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- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
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- 244000027321 Lychnis chalcedonica Species 0.000 description 1
- OFOBLEOULBTSOW-UHFFFAOYSA-N Malonic acid Chemical compound OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 1
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- NMZUZHGBPLSULL-UHFFFAOYSA-N OCCCC(C(=O)O)(CC(=O)O)C=CCCCCCC Chemical class OCCCC(C(=O)O)(CC(=O)O)C=CCCCCCC NMZUZHGBPLSULL-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L27/34—Sugar alcohols
-
- 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
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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Abstract
Description
i) 高い溶解性
ii) 加熱処理時の低くて安定な粘度
iii) 焼成温度で色(メイラード反応による)を発現する能力、及び
iv) 幾分吸湿性であること(即ち、ケーキ中における天然の防腐剤)
本発明は、焼成品において増量剤として使用するためのブレンド体に向けられたものである。本発明の増量剤は、澱粉加水分解生成物、バルク甘味料及び乳化剤を含む。
糖で製造された対照のスポンジケーキに対する比較のために、異なる糖置換増量剤ブレンド(BA)をそれぞれ有する、9個の異なるスポンジケーキを作製した。試験したブレンドは、以下のような物であった。
BA1: 100%の抵抗性マルトデキストリンで糖を置換
BA2: 抵抗性の50%のマルトデキストリンと50%のソルビトールで糖を置換
BA3: 25%の抵抗性マルトデキストリンと75%のソルビトールで糖を置換
BA4: 抵抗性マルトデキストリン、ソルビトール及びオクテニル無水琥珀酸変性(OSA)澱粉で糖を置換
BA5: 抵抗性マルトデキストリン、10〜13のDEを有するマルトデキストリン及びOSA澱粉で糖を置換
BA6: 抵抗性マルトデキストリン、13〜16のDEを有するマルトデキストリン及びOSA澱粉で糖を置換
BA7: 抵抗性マルトデキストリン、クッキングされたヒドロキシプロピル澱粉及びOSA澱粉で糖を置換
BA8: 抵抗性マルトデキストリン、抵抗性澱粉、ソルビトール及びOSA澱粉で糖を置換
BA9: 抵抗性マルトデキストリン、抵抗性澱粉及びOSA澱粉で糖を置換
対照; スポンジケーキ対照配合物(即ち、糖を用いて製造されたケーキ)
全部で10個のケーキ(対照及び9個のBAブレンド)を以下のように作製した。上記の表1に示される10個の異なるドライミックスを作製し、合計で252.5g(全ケーキ重量の50.5%)の各ミックスを別々にしまった。各ケーキについて、2個の完全な卵(154.0g、全ケーキ重量の30.8%)を水(65.0g、全ケーキ重量の13.0%)と、中位の速度で30秒間混合した。そのドライミックスを低い速度で水/卵混合物に徐々にかき回した。ドライミックスと共に、バッター(batter)を、3.5分間、又はそのバッターが軽く空気で飽和されるまで(約0.40〜約0.50の目標比重のバッター)、高速で混合した。次いで、その速度を低くして、植物油(28.5g、全ケーキ重量の5.7%)を添加した。そのバッターを丸いベーキングトレイ中に注いで、予備加熱されたオーブン中において180℃(355°F)で30分間焼成した。
BA1 0.48
BA2 0.46
BA3 0.44
BA4 0.41
BA5 0.51
BA6 0.41
BA7 0.48
BA8 0.45
BA9 0.42
対照 0.48
望ましい対照のケーキバッターに対する9個のケーキバッターの物理的特長の結果を以下の表2に示す。
望ましい対照の焼成ケーキに対する9個の焼成ケーキの物理的特長の結果を以下の表3に示す。
糖を含まないスポンジケーキを、以下のリストにある成分を使って作製した。
成分 重量%
ケーキフラワー 22.0
BA4 24.5
Acesulphame(人工甘味料) 0.05
全体の卵 30.8
無脂肪ドライミルク 0.9
ベーキングパウダー 0.76
乳化剤(Admul Emulsponge) 2.3
水 13.0
コーン油 5.7
バニラ風味 (所望により)
合計% 100.00%
モデルのクッキー配合物(対照)
成分 ベーカーの%
低タンパク質小麦フラワー 100
マーガリン 27
バター 24
粉末状の糖 16
コーンシロップ(75Brix) 4
無脂肪ドライミルク 2
塩 1
卵黄 7
大豆蛋白 2
変性されたタピオカ澱粉1 6
1)National Starch and Chemical Companyから商業的に入手可能な、変性されたタピオカ澱粉H‐50
成分 ベーカーの%
低タンパク質小麦フラワー 100
マーガリン 27
バター 24
BA4 20
Acesulfame K 0.095
無脂肪ドライミルク 2
塩 1
卵黄 7
大豆蛋白 2
水 10
変性されたタピオカ澱粉1 6
1)National Starch and Chemical Companyから商業的に入手可能な、変性されたタピオカ澱粉H‐50
1.粉末状の糖又はBA4、NFDM,小麦フラワー、遊離大豆蛋白及びH‐50を秤量した。
2.マーガリン及びバターを別々に秤量した。
3.コーンシロップを塩及び卵黄と混合した。
4.砂状の組織が得られるまで、ドライミックスをマーガリン及びバターと低速度でブレンドした。
5.固体のかたまりが形成されるまで、液体部分を低速度でブレンドした。
6.シート状にしたドウを2cm×6.5cmの大きさで長方形のブロックに切断し、10個の穴を開けた。
7.ベーキングマット上にクッキーを置いて、30分間焼成した。
糖置換配合において、最終のクッキーの水分が最適のレベルに達するように、焼成時間の延長(最大5〜10分)が好ましかった。焼成時間以外は、ドウ調製手順に変化は無かった。
Claims (36)
- 焼成品における使用のための機能性の増量剤であって、
消化しにくい又は消化に対して抵抗性のある少なくとも1種の澱粉加水分解生成物、
少なくとも1種のバルク甘味料、及び
少なくとも1種の乳化剤
を含む、増量剤。 - 少なくとも1種の抵抗性の澱粉を更に含む、請求項1に記載の増量剤。
- 前記少なくとも1種の乳化剤が変性澱粉である、請求項1に記載の増量剤。
- 前記変性澱粉がアルケニル無水琥珀酸変性澱粉及び/又はアルキレン酸化物変性澱粉である、請求項3に記載の増量剤。
- 前記変性澱粉がオクテニル無水琥珀酸変性澱粉である、請求項4に記載の増量剤。
- 前記澱粉が予備糊化されたものである、請求項3に記載の増量剤。
- 前記澱粉がタピオカベースからのものである、請求項3に記載の増量剤。
- 前記澱粉が更に転化されたものである、請求項3に記載の増量剤。
- 前記少なくとも1種の澱粉加水分解生成物がマルトデキストリンである、請求項1に記載の増量剤。
- 前記マルトデキストリンが抵抗性のマルトデキストリンである、請求項9に記載の増量剤。
- 前記バルク甘味料が糖アルコールである、請求項1に記載の増量剤。
- 前記糖アルコールがソルビトール、マンニトール及びキシリトールからなる群から選択されるものである、請求項11に記載の増量剤。
- 前記糖アルコールがソルビトールである、請求項11に記載の増量剤。
- 焼成品における使用のための機能性の増量剤であって、
少なくとも1種の抵抗性のマルトデキストリン、
少なくとも1種のソルビトール、及び
少なくとも1種のオクテニル無水琥珀酸変性澱粉
を含む、増量剤。 - 前記マルトデキストリン:ソルビトール:澱粉の比が4:4:1である、請求項14に記載の増量剤。
- 消化しにくい又は消化に対して抵抗性のある少なくとも1種の澱粉加水分解生成物、
少なくとも1種のバルク甘味料、及び
少なくとも1種の乳化剤
を含む焼成品であって、減糖の焼成品又は糖を含まない焼成品である、焼成品。 - 少なくとも1種の抵抗性の澱粉を更に含む、請求項16に記載の焼成品。
- 前記少なくとも1種の乳化剤が変性澱粉である、請求項16に記載の焼成品。
- 前記変性澱粉がアルケニル無水琥珀酸変性澱粉及び/又はアルキレン酸化物変性澱粉である、請求項18に記載の焼成品。
- 前記変性澱粉がオクテニル無水琥珀酸変性澱粉である、請求項19に記載の焼成品。
- 前記澱粉が予備糊化されたものである、請求項18に記載の焼成品。
- 前記澱粉がタピオカベースからのものである、請求項18に記載の焼成品。
- 前記澱粉が更に転化されたものである、請求項18に記載の焼成品。
- 前記少なくとも1種の澱粉加水分解生成物がマルトデキストリンである、請求項16に記載の焼成品。
- 前記マルトデキストリンが抵抗性のマルトデキストリンである、請求項24に記載の焼成品。
- 前記バルク甘味料が糖アルコールである、請求項16に記載の焼成品。
- 前記糖アルコールがソルビトール、マンニトール及びキシリトールからなる群から選択されるものである、請求項26に記載の焼成品。
- 前記糖アルコールがソルビトールである、請求項26に記載の焼成品。
- 少なくとも1種の抵抗性のマルトデキストリン、
少なくとも1種のソルビトール、及び
少なくとも1種のオクテニル無水琥珀酸変性澱粉
を含む焼成品であって、減糖の焼成品又は糖を含まない焼成品である、焼成品。 - 前記マルトデキストリン:ソルビトール:澱粉の比が4:4:1である、請求項29に記載の焼成品。
- 少なくとも1種の高強度甘味料を更に含む、請求項16に記載の焼成品。
- 少なくとも1種の高強度甘味料を更に含む、請求項29に記載の焼成品。
- 糖の代わりに請求項1に記載の増量剤を用いることを含む、焼成品において糖を減少させ又は排除する方法。
- 糖の代わりに請求項14に記載の増量剤を用いることを含む、焼成品において糖を減少させ又は排除する方法。
- 糖の代わりに請求項1に記載の増量剤及び高強度甘味料を用いることを含む、焼成品において糖を減少させ又は排除する方法。
- 糖の代わりに請求項14に記載の増量剤及び高強度甘味料を用いることを含む、焼成品において糖を減少させ又は排除する方法。
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- 2004-09-27 EP EP04785079A patent/EP1662883A1/en not_active Withdrawn
- 2004-09-27 WO PCT/US2004/031562 patent/WO2005029967A1/en active Application Filing
- 2004-09-27 MX MXPA06003368A patent/MXPA06003368A/es active IP Right Grant
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- 2004-09-27 JP JP2006528277A patent/JP2007506436A/ja active Pending
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- 2004-09-27 US US10/951,182 patent/US20050112272A1/en not_active Abandoned
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- 2004-09-27 RU RU2006114053/13A patent/RU2006114053A/ru unknown
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009517062A (ja) * | 2005-12-02 | 2009-04-30 | カーギル インコーポレイテッド | 低カロリーの脂肪代替品 |
JP2012100650A (ja) * | 2010-10-14 | 2012-05-31 | Tokai Dextrin Kk | 焙焼デンプンの製造方法 |
KR101061869B1 (ko) | 2010-10-29 | 2011-09-02 | 대상 주식회사 | 전분계 유화 안정제 및 이의 제조방법 |
JP2019017275A (ja) * | 2017-07-13 | 2019-02-07 | 日清フーズ株式会社 | ベーカリー食品用ミックス |
Also Published As
Publication number | Publication date |
---|---|
CN1886054B (zh) | 2010-06-09 |
KR20060099515A (ko) | 2006-09-19 |
BRPI0414728A (pt) | 2006-11-21 |
AU2004275851B2 (en) | 2010-03-04 |
CN101843270B (zh) | 2013-01-23 |
JP2011177185A (ja) | 2011-09-15 |
SG146684A1 (en) | 2008-10-30 |
AU2004275851A1 (en) | 2005-04-07 |
WO2005029967A1 (en) | 2005-04-07 |
JP5314076B2 (ja) | 2013-10-16 |
NO20061838L (no) | 2006-06-26 |
CN1886054A (zh) | 2006-12-27 |
US20050112272A1 (en) | 2005-05-26 |
KR101280396B1 (ko) | 2013-07-02 |
CN101843270A (zh) | 2010-09-29 |
ZA200602372B (en) | 2007-08-29 |
EP1662883A1 (en) | 2006-06-07 |
MXPA06003368A (es) | 2009-09-10 |
CA2539939A1 (en) | 2005-04-07 |
RU2006114053A (ru) | 2007-11-10 |
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