JP2021514622A - プレバイオティクスグミ食品製品 - Google Patents
プレバイオティクスグミ食品製品 Download PDFInfo
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- JP2021514622A JP2021514622A JP2020544232A JP2020544232A JP2021514622A JP 2021514622 A JP2021514622 A JP 2021514622A JP 2020544232 A JP2020544232 A JP 2020544232A JP 2020544232 A JP2020544232 A JP 2020544232A JP 2021514622 A JP2021514622 A JP 2021514622A
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- Prior art keywords
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- composition
- prebiotic
- confectionery
- mixture
- 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.)
- Granted
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- 239000000654 additive Substances 0.000 claims abstract description 24
- 230000000996 additive effect Effects 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 48
- 239000007787 solid Substances 0.000 claims description 39
- 229920001542 oligosaccharide Polymers 0.000 claims description 19
- 150000002482 oligosaccharides Chemical class 0.000 claims description 19
- 239000006188 syrup Substances 0.000 claims description 19
- 235000020357 syrup Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
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Abstract
Description
本出願は、参照によりその全体が本明細書に組み込まれる、2018年2月27日に出願された米国仮特許出願第62/635,979号に関連し、かつ優先権の利益を主張するものである。
本技術は、概して、プレバイオティクス組成物を含む食品製品の分野に関する。具体的には、本技術は、グミ、ゼリー、又は他の噛みごたえのある菓子製品などの、ゼラチンフリーの咀嚼可能な食品製品を製造することに関する。
実施例1
菓子試料の調製
試料1ゼラチンフリー、有機、低糖の、又は無糖のプレバイオティクスグミ
試料2:ゼラチンフリーの、低糖のプレバイオティクスグミ
対照組成物の調製
実施例3
官能検査
実施例4
食感分析
Claims (20)
- 菓子組成物であって、
(i)第1のプレバイオティクス成分、及び前記第1のプレバイオティクス成分とは異なる第2のプレバイオティクス成分を含む、40重量%〜70重量%のプレバイオティクス組成物と、
(ii)担体、及び任意に添加剤を含む、60重量%〜30重量%の第3の成分と、を含み、
前記菓子組成物が、ゼラチンフリーである、菓子組成物。 - 前記組成物が、50重量%〜70重量%の前記プレバイオティクス組成物を含む、請求項1に記載の菓子組成物。
- 前記第1のプレバイオティクス成分が、アラビアガム、ベータ−グルカン、部分加水分解グアーガム(PHGG)、コンニャクグルコマンナン、アラビノガラクタン、又はこれらのいずれか2つ以上の混合物を含む、請求項1又は2に記載の菓子組成物。
- 前記第2のプレバイオティクス成分が、オリゴ糖、多糖、糖タンパク質、又はこれらのいずれか2つ以上の混合物を含む、請求項1〜3のいずれか一項に記載の菓子組成物。
- 前記第2のプレバイオティクス成分が、イヌリン、ポリデキストロース、フラクトオリゴ糖、ガラクトオリゴ糖、イソマルトオリゴ糖、ペクチンオリゴ糖、藻類オリゴ糖、難消化性デキストリン、難消化性デンプン、又はこれらのいずれか2つ以上の混合物である、請求項1〜4のいずれか一項に記載の菓子組成物。
- 前記組成物が、乾燥固形物基準で、少なくとも73重量%の溶解固形物を含む、請求項1〜5のいずれか一項に記載の菓子組成物。
- 前記組成物が、乾燥固形物基準で、約74重量%〜約78重量%の溶解固形物を含む、請求項1〜6のいずれか一項に記載の菓子組成物。
- 前記担体が、水、果汁、野菜汁、又はこれらのいずれか2つ以上の混合物を含む、請求項1〜7のいずれか一項に記載の菓子組成物。
- 前記第3の成分が添加剤を含み、前記添加剤が、甘味料、シロップ、マルトデキストリン、防汚剤、消泡剤、栄養素、風味剤、着色剤、酸、又はこれらのいずれか2つ以上の混合物である、請求項1〜8のいずれか一項に記載の菓子組成物。
- 前記添加剤が、糖、高果糖コーンシロップ、タピオカシロップ、アガベシロップ、ステビア、スクラロース、アセスルファムK、エリスリトール、ソルビトール、マルチトール、マルトデキストリン(DE10〜15)グリセリン、オメガ−3脂肪酸、ココナッツ油、食品等級のシリコン消泡剤エマルション、カルシウム、ビタミン、アミノ酸、若しくはタンパク質、天然及び人工風味料、並びに着色料、クエン酸、リンゴ酸、又はこれらのいずれか2つ以上の混合物を含む、請求項9に記載の菓子組成物。
- 前記組成物が、低糖又は無糖の組成物である、請求項1〜10のいずれか一項に記載の菓子組成物。
- 前記組成物が、咀嚼可能である、請求項1〜11のいずれか一項に記載の菓子組成物。
- 前記組成物が、グミ、ゼリー、又は噛みごたえのあるキャンディー菓子である、請求項1〜12のいずれか一項に記載の菓子組成物。
- ゼラチンフリー菓子組成物を調製する方法であって、
第1のプレバイオティクス成分を第2のプレバイオティクス成分とブレンドして、プレバイオティクス組成物を提供することと、
前記プレバイオティクス組成物を、約40重量%以上の濃度で水性溶媒に溶解し、任意に、甘味料、シロップ、消泡剤、防汚剤、又はこれらのいずれか2つ以上を添加して、混合物を形成することと、
前記混合物を加熱して、乾燥固形物基準で少なくとも73重量%の溶解固形物の固形物濃度を達成することと、
栄養素、無栄養甘味料、風味剤、着色剤、酸、又はこれらのいずれか2つ以上の混合物を添加することと、
前記加熱された混合物を成形することと、
前記成形された組成物を、約10%〜約30%の相対湿度で約24時間〜約48時間硬化させて、約16%〜約20%の含水量にすることと、を含む、方法。 - 乾燥した前記組成物を食用ワックスで処理することを更に含む、請求項14に記載の方法。
- 前記第1のプレバイオティクス成分が、アラビアガム、ベータ−グルカン、部分加水分解グアーガム(PHGG)、コンニャクグルコマンナン、アラビノガラクタン、又はこれらのいずれか2つ以上の混合物である、請求項14又は15に記載の方法。
- 前記第2のプレバイオティクス成分が、オリゴ糖、多糖、糖タンパク質、又はこれらのいずれか2つ以上の混合物である、請求項14〜16のいずれか一項に記載の方法。
- 前記第2のプレバイオティクス成分が、イヌリン、ポリデキストロース、フラクトオリゴ糖、ガラクトオリゴ糖、イソマルトオリゴ糖、ペクチンオリゴ糖、藻類オリゴ糖、難消化性デキストリン、難消化性デンプン、又はこれらのいずれか2つ以上の混合物である、請求項17に記載の方法。
- 前記固形物濃度が、乾燥固形物基準で約74重量〜約78重量%の溶解固形物である、請求項14〜18のいずれか一項に記載の方法。
- 前記ゼラチンフリー菓子組成物が、グミ、ゼリー、又は噛みごたえのあるキャンディー菓子である、請求項14〜19のいずれか一項に記載の方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201862635979P | 2018-02-27 | 2018-02-27 | |
US62/635,979 | 2018-02-27 | ||
PCT/US2019/013296 WO2019168594A1 (en) | 2018-02-27 | 2019-01-11 | Prebiotic gummy food products |
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EP (1) | EP3758502A1 (ja) |
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CN (1) | CN112423597A (ja) |
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EP3893670A4 (en) * | 2020-02-20 | 2022-02-09 | Top Gum Industries Ltd | PLANT-BASED READY-TO-USE GEL PRODUCTS WITH NO ADDED SUGAR AND THEIR USE FOR DELIVERING ACTIVE INGREDIENTS |
US11839602B2 (en) * | 2020-11-25 | 2023-12-12 | Nicoventures Trading Limited | Oral cannabinoid product with lipid component |
US20230061484A1 (en) * | 2021-08-30 | 2023-03-02 | The Hershey Company | Method of making low-sugar caramels |
CN116649583A (zh) * | 2023-06-21 | 2023-08-29 | 山东英贝健健康食品有限公司 | 一种益生元组合物、饮品及其制备方法 |
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- 2019-01-11 WO PCT/US2019/013296 patent/WO2019168594A1/en active Application Filing
- 2019-01-11 US US16/969,781 patent/US20200404941A1/en active Pending
- 2019-01-11 CN CN201980023517.3A patent/CN112423597A/zh active Pending
- 2019-01-11 BR BR112020017415-7A patent/BR112020017415A2/pt unknown
- 2019-01-11 CA CA3100143A patent/CA3100143A1/en active Pending
- 2019-01-11 AU AU2019227407A patent/AU2019227407B2/en active Active
- 2019-01-11 EP EP19703456.4A patent/EP3758502A1/en active Pending
- 2019-01-11 MX MX2020008761A patent/MX2020008761A/es unknown
- 2019-01-11 JP JP2020544232A patent/JP7351840B2/ja active Active
- 2019-01-11 KR KR1020207026970A patent/KR20200123199A/ko not_active Application Discontinuation
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US20060286248A1 (en) * | 2003-10-02 | 2006-12-21 | Anfinsen Jon R | Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products |
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US20200404941A1 (en) | 2020-12-31 |
AU2019227407B2 (en) | 2024-02-08 |
KR20200123199A (ko) | 2020-10-28 |
JP7351840B2 (ja) | 2023-09-27 |
AU2019227407A1 (en) | 2020-09-24 |
CN112423597A (zh) | 2021-02-26 |
MX2020008761A (es) | 2020-10-28 |
EP3758502A1 (en) | 2021-01-06 |
CA3100143A1 (en) | 2019-09-06 |
WO2019168594A1 (en) | 2019-09-06 |
BR112020017415A2 (pt) | 2020-12-22 |
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