JP2010523161A - ポリオールの感覚的清涼効果の低減 - Google Patents
ポリオールの感覚的清涼効果の低減 Download PDFInfo
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- JP2010523161A JP2010523161A JP2010503398A JP2010503398A JP2010523161A JP 2010523161 A JP2010523161 A JP 2010523161A JP 2010503398 A JP2010503398 A JP 2010503398A JP 2010503398 A JP2010503398 A JP 2010503398A JP 2010523161 A JP2010523161 A JP 2010523161A
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- Prior art keywords
- erythritol
- fiber
- cooling effect
- fibers
- starch
- 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.)
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Classifications
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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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
- A23L27/34—Sugar alcohols
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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
- A23L27/84—Flavour masking or reducing agents
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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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
(i)繊維および/または糖エステルおよびエリトリトールを乾燥混合する工程と、
(ii)前記乾燥混合を溶融させる工程と、
(iii)工程(ii)の温度より低い温度で固化させる工程と
を含む製造方法に関する。
(i)繊維および/または糖エステルとエリトリトールとの水溶液または水性分散液(aqueous dispersion)を準備する工程と、
(ii)前記溶液を温める工程と、
(iii)結晶化させるために、水を蒸発させるかまたは溶液を冷やし、また任意選択的にアルカノールを加える工程と
を含む、製造方法がある。
(i)エリトリトールと繊維および/または糖エステルとを乾燥混合する工程
を含む、エリトリトール−繊維組成物またはエリトリトール−糖エステル組成物の製造に関する。
97重量%のエリトリトール(CargillのEridex)を、3重量%のカラギナン(Cargillのイオタカラギナン)と一緒に乾燥混合した。この乾燥混合をビーカーに入れ、完全に溶融するまで油浴によって150℃で加熱した。得られた溶融物をアルミニウム板上に注ぐと、それは晶出した。この固体物質を粉砕した。得られた粉末は(その80%に関して)粒径が200μmより小さかった。
清涼効果の測定
50mlの蒸留水(37℃に温められたもの)を、100mlの二重ジャケット付ビーカーに入れた。ビーカーは、温水を循環させることにより、サーモスタットで37℃に調節した。温度を記録するために熱電対を水中に挿入した。機械式撹拌器(mechanical stirrer)(1600rpm)で攪拌を行った。
エリトリトールと糖エステル(Mitsubishi)(乾燥重量のエリトリトールを基準にして量が異なる)との幾種類かの共溶融生成物を、実施例1の溶融手順に従って調製した。
S270=ステアリン酸スクロースで、およそ10%のモノエステル、90%のジ、トリ、ポリエステル
S570=ステアリン酸スクロースで、およそ30%のモノエステル、70%のジ、トリ、ポリエステル
S1570=ステアリン酸スクロースで、およそ70%のモノエステル、30%のジ、トリ、ポリエステル
97重量%のエリトリトールと3重量%のペクチン(CargillのUnipectin RS ND)との共溶融生成物を、実施例1の溶融手順に従って調製した。
97重量%のエリトリトールと3重量%のアルギナート(CargillのAlgogel 6021)との共溶融生成物を、実施例1に例示されているようにして調製した。
97重量%のエリトリトールと3重量%のグァーガム(Cargill)との共溶融生成物を、実施例1に例示されているようにして調製した。
95重量%のエリトリトールと5重量%の寒天(HP900 Cargill)との共溶融生成物を、実施例1に例示されているようにして調製した。
95重量%のエリトリトールと5%の可溶性ココア繊維(SpainのNatraceuticals)との共溶融生成物を、実施例1に例示されているようにして調製した。
90重量%のエリトリトールと10重量%の部分解重合されたグァーガム(Benefiber,Novartis)との共溶融生成物を、実施例1に例示されているようにして調製した。
98重量%のエリトリトールと0.5%のS170糖エステル(Mitsubishi)と1.5%のカラギナン(Cargillのイオタカラギナン)との共溶融生成物を、実施例1に例示されているようにして調製した。
97重量%のエリトリトールと3重量%のカラギナン(Cargillのイオタカラギナン)との共溶融生成物を、実施例1の溶融手順に従って得た。
97重量%のエリトリトールと3重量%のカラギナンとのブレンド100gを、水100gに加えた。その溶液をビーカー内の加熱版で加熱して140℃にした。得られた溶融物をアルミニウム板上に注いで晶出させた。得られた結晶を、真空下で100℃において14時間乾燥させた。結晶を粉砕した。
チョコレートの製造
以下の表に従った原料を用いてチョコレートを製造した。
甘味料として95/5のエリトリトール/カラギナンの配合物を含んでいるNo.4に従ったミルクチョコレートは、360kcal/gである。これと比べて、ショ糖を含んでいる基準のチョコレートは約530kcal/100gであり、これは、本発明に従って製造されたチョコレートの場合、32%のカロリー低減があることを意味する。
Claims (13)
- 清涼効果清涼効果、特にエリトリトールの感覚的清涼効果の低減への、ペクチン、グァーガム、キサンタンガム、ローカストビーンガム、アルギナート、カラギナン、可溶性ココア繊維、グァーガムの可溶性繊維、セルロース、セルロース誘導体、ベータグルカン、アセチル化アジピン酸架橋デンプン、n−OSAデンプン、ヒドロキシプロピルデンプンホスフェート、部分解重合された繊維およびこれらの2種以上の混合物から選択される繊維および/または糖エステルの使用。
- 菓子組成物中のエリトリトールの前記清涼効果の低減への、請求項1に記載の使用。
- 前記菓子組成物がチョコレート組成物である、請求項1〜2のいずれか1つに記載の使用。
- 繊維および/または糖エステルの総合重量とエリトリトールの重量との比が1:5〜1:300、好ましくは1:10〜1:300である、請求項1〜3のいずれか1つに記載の使用。
- 前記エリトリトールが、1〜70重量%の量、特に5〜60重量%の量で全組成物中に存在する、請求項1〜4のいずれか1つに記載の使用。
- 甘みの強い甘味料をさらに加える、請求項1〜5のいずれか1つに記載の使用。
- ペクチン、グァーガム、キサンタンガム、ローカストビーンガム、アルギナート、カラギナン、可溶性ココア繊維、グァーガムの可溶性繊維、セルロース、セルロース誘導体、ベータグルカン、アセチル化アジピン酸架橋デンプン、n−OSAデンプン、ヒドロキシプロピルデンプンホスフェート、部分解重合された繊維およびこれらの2種以上の混合物から選択される繊維および/または糖エステルとエリトリトールとの共溶融組成物。
- 繊維および/または糖エステルとエリトリトールとの重量比が1:5〜1:300、好ましくは1:10〜1:300である、請求項7に記載の組成物。
- ペクチン、グァーガム、キサンタンガム、ローカストビーンガム、アルギナート、カラギナン、可溶性ココア繊維、グァーガムの可溶性繊維、セルロース、セルロース誘導体、ベータグルカン、アセチル化アジピン酸架橋デンプン、n−OSAデンプン、ヒドロキシプロピルデンプンホスフェート、部分解重合された繊維およびこれらの2種以上の混合物から選択される繊維および/または糖エステルならびにエリトリトールを含む菓子組成物であって、繊維および/または糖エステルとエリトリトールとの重量比が1:5〜1:300、好ましくは1:10〜1:300である、菓子組成物。
- 前記菓子組成物がチョコレート組成物であることを特徴とする、請求項9に記載の菓子組成物。
- (i)繊維および/または糖エステルとエリトリトールとを乾燥混合する工程と、
(ii)前記乾燥混合を溶融させる工程と、
(iii)工程(ii)の温度より低い温度で固化させる工程と
を含む、エリトリトール−繊維および/または糖エステルの組成物の製造方法。 - 繊維が、ペクチン、グァーガム、キサンタンガム、ローカストビーンガム、アルギナート、カラギナン、可溶性ココア繊維、グァーガムの可溶性繊維、セルロース、セルロース誘導体、ベータグルカン、アセチル化アジピン酸架橋デンプン、n−OSAデンプン、ヒドロキシプロピルデンプンホスフェート、部分解重合された繊維およびこれらの2種以上の混合物から選択されることを特徴とする、請求項11に記載の方法。
- 糖エステルおよび/または繊維とエリトリトールとの重量比が1:5〜1:300、好ましくは1:10〜1:300である、請求項11または12に記載の方法。
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EP07007709 | 2007-04-16 | ||
PCT/EP2008/003031 WO2008125344A1 (en) | 2007-04-16 | 2008-04-16 | Reducing the sensory cooling effect of polyols |
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JP2010523161A true JP2010523161A (ja) | 2010-07-15 |
JP2010523161A5 JP2010523161A5 (ja) | 2011-06-02 |
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JP2010503398A Pending JP2010523161A (ja) | 2007-04-16 | 2008-04-16 | ポリオールの感覚的清涼効果の低減 |
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US (1) | US20100129517A1 (ja) |
EP (1) | EP2136652B1 (ja) |
JP (1) | JP2010523161A (ja) |
KR (1) | KR20100016502A (ja) |
CN (1) | CN101657108A (ja) |
BR (1) | BRPI0810030A2 (ja) |
CA (1) | CA2684117A1 (ja) |
DK (1) | DK2136652T3 (ja) |
ES (1) | ES2402441T3 (ja) |
PL (1) | PL2136652T3 (ja) |
RU (1) | RU2465785C2 (ja) |
WO (1) | WO2008125344A1 (ja) |
Cited By (1)
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JP2013116056A (ja) * | 2011-12-01 | 2013-06-13 | Healthy Sweet:Kk | チョコレート |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2012013348A1 (en) * | 2010-07-29 | 2012-02-02 | Cargill, Incorporated | Fat filling with vegetable fat and sweetener |
WO2012024473A1 (en) * | 2010-08-18 | 2012-02-23 | Cargill, Incorporated | Sweetener composition |
GB2495157A (en) * | 2011-09-20 | 2013-04-03 | Nihon Kraft Foods Ltd | Extruded confectionery comprising filled capillaries |
RU2603927C1 (ru) * | 2015-08-13 | 2016-12-10 | Общество с ограниченной ответственностью "Лайтхаус Оушен" | Способ производства шоколадной массы для получения шоколада с пониженной энергетической ценностью |
EP4061137A1 (en) * | 2019-11-21 | 2022-09-28 | General Mills, Inc. | Infused cranberries and methods of making |
CN116171113A (zh) * | 2020-09-15 | 2023-05-26 | 嘉吉公司 | 糖果组合物 |
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- 2008-04-16 BR BRPI0810030-6A patent/BRPI0810030A2/pt not_active IP Right Cessation
- 2008-04-16 KR KR1020097023665A patent/KR20100016502A/ko not_active Application Discontinuation
- 2008-04-16 RU RU2009141985/13A patent/RU2465785C2/ru not_active IP Right Cessation
- 2008-04-16 JP JP2010503398A patent/JP2010523161A/ja active Pending
- 2008-04-16 WO PCT/EP2008/003031 patent/WO2008125344A1/en active Application Filing
- 2008-04-16 PL PL08748937T patent/PL2136652T3/pl unknown
- 2008-04-16 CN CN200880012168A patent/CN101657108A/zh active Pending
- 2008-04-16 DK DK08748937.3T patent/DK2136652T3/da active
- 2008-04-16 US US12/595,533 patent/US20100129517A1/en not_active Abandoned
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Also Published As
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CA2684117A1 (en) | 2008-10-23 |
BRPI0810030A2 (pt) | 2014-09-16 |
ES2402441T3 (es) | 2013-05-03 |
RU2009141985A (ru) | 2011-05-27 |
DK2136652T3 (da) | 2013-04-02 |
EP2136652B1 (en) | 2013-02-27 |
KR20100016502A (ko) | 2010-02-12 |
EP2136652A1 (en) | 2009-12-30 |
CN101657108A (zh) | 2010-02-24 |
PL2136652T3 (pl) | 2013-06-28 |
RU2465785C2 (ru) | 2012-11-10 |
US20100129517A1 (en) | 2010-05-27 |
WO2008125344A1 (en) | 2008-10-23 |
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