JP2020501551A - プロバイオティクス細菌を配合したグリセリンベースおよびタンパク質ベースのフォームキャンディー製品 - Google Patents
プロバイオティクス細菌を配合したグリセリンベースおよびタンパク質ベースのフォームキャンディー製品 Download PDFInfo
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- JP2020501551A JP2020501551A JP2019531435A JP2019531435A JP2020501551A JP 2020501551 A JP2020501551 A JP 2020501551A JP 2019531435 A JP2019531435 A JP 2019531435A JP 2019531435 A JP2019531435 A JP 2019531435A JP 2020501551 A JP2020501551 A JP 2020501551A
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- glycerin
- protein
- candy
- mixture
- water
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- 235000010449 maltitol Nutrition 0.000 description 1
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- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
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Classifications
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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation 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
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- 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
-
- 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
-
- 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
-
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Description
a)少なくとも5%(w/w)の量のグリセリン、
b)少なくとも一つの糖またはグリセリンではない少なくとも一つのポリオール、またはそれらの混合物、
c)ゼラチンではない少なくとも一つのタンパク質、および
d)少なくとも一種類のプロバイオティクス細菌、および場合により
e)少なくとも一つの親水コロイド
を含む。
a)少なくとも5%(w/w)の量のグリセリン、
b)少なくとも一つの糖またはグリセリンではない少なくとも一つのポリオール、またはそれらの混合物、
c)ゼラチンではない少なくとも一つのタンパク質、および追加で
d)少なくとも一種類のプロバイオティクス細菌
を混合する工程を含む方法に関する。
aW=p/p0
aW=lwxw
a)少なくとも一つのポリオール、
b)少なくとも一つの糖もしくはグリセリンではない少なくとも一つのポリオール、またはそれらの混合物、
c)ゼラチンではない少なくとも一つのタンパク質、および
d)少なくとも一つの熱および/または湿度感受性の成分
を含む。
a)少なくとも5%(w/w)の量のグリセリン、
b)少なくとも一つの糖もしくはグリセリンではない少なくとも一つのポリオール、またはそれらの混合物、
c)ゼラチンではない少なくとも一つのタンパク質、および
d)少なくとも一種類のプロバイオティクス細菌、および場合により
e)少なくとも一つの親水コロイド
を含む。
a)少なくとも5%(w/w)の量のグリセリン、
b)少なくとも一つの糖またはグリセリンではない少なくとも一つのポリオール、またはそれらの混合物、
c)ゼラチンではない少なくとも一つのタンパク質、
d)組成物内への空気の吹込み、および追加で
e)少なくとも一つの熱および/または湿度感受性成分、たとえば少なくとも一種のプロバイオティクス細菌
を混合する工程を含む、製造方法に関する。
ビフィドバクテリウム・アニマリス 亜種ラクティス(Bifidobacterium animalis subsp lactis)
アイシングシュガーおよびプロバイオティクス細菌を含むフォームキャンディー製品の製造
120gのグリセリン、10gの加水分解エンドウタンパク質、および313gのアイシングシュガーが65℃まで加熱される。混合物Aは空気が混合物に取り込まれるまで、ハンドミキサーで速度を上げながら2〜5分間完全に泡立てられる。
6gの水(65℃)、5gのグリセリン、および8gのゼラチンは混合され、約65℃に保持される。混合物Bは混合物Aと混合され、一体化した混合物Cに空気を取り込みながら激しく泡立て続けられ、それから冷却される。
12gのアイシングシュガー、0.5gの乾燥オレンジフレーバー、2gの乾燥クエン酸、2gの乾燥着色剤、および20gのビフィドバクテリウム・アニマリス 亜種ラクティス(Bifidobacterium animalis subsp lactis)が室温で混合される。
アイシングシュガーおよびプロバイオティクス細菌を含むフォームキャンディー製品の製造
120gのグリセリン、25gの加水分解エンドウタンパク質、および300gのアイシングシュガーが65℃まで加熱される。混合物Aは空気が混合物に取り込まれるまで、ハンドミキサーで速度を上げながら2〜5分間完全に泡立てられる。
6gの水(65℃)、5gのグリセリン、および8gのゼラチンは混合され、約65℃に保持される。混合物Bは混合物Aと混合され、一体化した混合物Cに空気を取り込みながら激しく泡立て続けられ、それから冷却される。
12gのアイシングシュガー、0.5gの乾燥オレンジフレーバー、2gの乾燥クエン酸、2gの乾燥着色剤、および20gのビフィドバクテリウム・アニマリス 亜種ラクティス(Bifidobacterium animalis subsp lactis)が室温で混合される。
アイシングシュガーおよびプロバイオティクス細菌を含むフォームキャンディー製品の製造
120gのグリセリン、10gの加水分解エンドウタンパク質、および316gのアイシングシュガーが65℃まで加熱される。混合物Aは空気が混合物に取り込まれるまで、ハンドミキサーで速度を上げながら2〜5分間完全に泡立てられる。
3.3gの水(65℃)、2.4gのグリセリン、および4.3gのゼラチンは混合され、約65℃に保持される。混合物Bは混合物Aと混合され、一体化した混合物Cに空気を取り込みながら激しく泡立て続けられ、それから冷却される。
12gのアイシングシュガー、0.5gの乾燥オレンジフレーバー、2gの乾燥クエン酸、2gの乾燥着色剤、および20gのビフィドバクテリウム・アニマリス 亜種ラクティス(Bifidobacterium animalis subsp lactis)が室温で混合される。
アイシングシュガーおよびプロバイオティクス細菌を含むフォームキャンディー製品の製造
120gのグリセリン、25gの加水分解エンドウタンパク質、50gの水溶性グルコファイバー、および257gのアイシングシュガーが65℃まで加熱される。混合物Aは空気が混合物に取り込まれるまで、ハンドミキサーで速度を上げながら2〜5分間完全に泡立てられる。
3.3gの水(65℃)、2.4gのグリセリン、および4.3gのゼラチンは混合され、約65℃に保持される。混合物Bは混合物Aと混合され、一体化した混合物Cに空気を取り込みながら激しく泡立て続けられ、それから冷却される。
12gのアイシングシュガー、0.8gの乾燥オレンジフレーバー、2.5gの乾燥クエン酸、2gの乾燥着色剤、および21gのビフィドバクテリウム・アニマリス 亜種ラクティス(Bifidobacterium animalis subsp lactis)が室温で混合される。
Claims (15)
- プロバイオティクス細菌を含むグリセリンベースおよびタンパク質ベースのフォームキャンディー製品であって、前記製品は9%未満の含水量および0.5未満の水分活性(aW)を有し、そして
a)少なくとも5%(w/w)の量のグリセリン、
b)少なくとも一つの糖もしくはグリセリンではない少なくとも一つのポリオール、またはそれらの混合物、
c)ゼラチンではない少なくとも一つのタンパク質、および
d)少なくとも一種類のプロバイオティクス細菌、および場合により
e)少なくとも一つの親水コロイド
を含む、フォームキャンディー製品。 - 前記ゼラチンではない少なくとも一つのタンパク質は、エンドウ、ダイズ、乳清、コメ、および/またはカゼインである、請求項1に記載のグリセリンベースおよびタンパク質ベースのキャンディー製品。
- 前記少なくとも一つの糖は、単糖、二糖、オリゴ糖、または多糖、または少なくとも二つの糖の混合物である、請求項1または2に記載のグリセリンベースおよびタンパク質ベースのキャンディー製品。
- 前記少なくとも一つの糖は、二糖、たとえばスクロースである、請求項1〜3のいずれか一項に記載のグリセリンベースおよびタンパク質ベースのキャンディー製品。
- 少なくとも一つの単糖または二糖および少なくとも一つのオリゴ糖または多糖の混合物を含む、請求項1〜4のいずれか一項に記載のグリセリンベースおよびタンパク質ベースのキャンディー製品。
- 前記少なくとも一つのオリゴ糖および/または前記少なくとも一つの多糖は、FOS、GOS、水溶性コーンファイバー、水溶性グルコファイバーおよび/またはイヌリンである、請求項1〜5のいずれか一項に記載のグリセリンベースおよびタンパク質ベースのキャンディー製品。
- 前記少なくとも一つの水溶コロイドはゼラチン、ペクチン、またはアガー、またはそれらの混合物である、請求項1〜6のいずれか一項に記載のグリセリンベースおよびタンパク質ベースのキャンディー製品。
- 少なくとも一つの香味料、調味料、着色料、酸、または甘味料および/または少なくとも一つのビタミン、ミネラル、またはハーブ抽出物をさらに含む、請求項1〜7のいずれか一項に記載のグリセリンベースおよびタンパク質ベースのキャンディー製品。
- プロバイオティクス細菌が分散している単相のキャンディー組成物からなる、請求項1〜8のいずれか一項に記載のグリセリンベースおよびタンパク質ベースのキャンディー製品。
- 二つ以上の相を含むと共に、プロバイオティクス細菌がそれらの相のうち一つ以上の相に分散している、請求項1〜9のいずれか一項に記載のグリセリンベースおよびタンパク質ベースのキャンディー製品。
- 一つ以上の相に分散している少なくとも一つのビタミン、ミネラル、ハーブ抽出物をさらに含む、請求項1〜10のいずれか一項に記載のグリセリンベースおよびタンパク質ベースのキャンディー製品。
- 少なくとも5%(w/w)の量のグリセリンおよびプロバイオティクス細菌を含むグリセリンベースおよびタンパク質ベースのフォームキャンディー製品の製造方法であって、前記製品は9%未満の含水量および0.5未満の水分活性(aW)を有し、ここで前記方法は、水の添加なく
a)少なくとも5%(w/w)の量のグリセリン、
b)少なくとも一つの糖またはグリセリンではない少なくとも一つのポリオール、またはそれらの混合物、
c)ゼラチンではない少なくとも一つのタンパク質、および追加で
d)少なくとも一種類のプロバイオティクス細菌
を混合する工程を含む方法。 - 5%(w/w)以下の水に溶解した少なくとも一つの親水コロイドを添加することをさらに含む、請求項12に記載の方法。
- 前記方法は低酸素および/または乾燥空気下で混合する工程を含む、請求項12または13に記載の方法。
- 少なくとも一種のプロバイオティクス細菌がグリセリンベースおよびタンパク質ベースのフォームキャンディー組成物に組み込まれ、グリセリンベースおよびタンパク質ベースのフォームキャンディー製品の表面に添加され、またはグリセリンベースおよびタンパク質ベースのフォームキャンディー組成物またはグミキャンディー組成物の二つ以上の層の間に添加されている、請求項12〜14のいずれか一項に記載の方法。
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EP4391818A1 (en) * | 2021-08-27 | 2024-07-03 | Société des Produits Nestlé S.A. | Aerated confectionery |
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