JP2021528058A - ゼラチン非含有ゲル化菓子及びこのような菓子を調製する方法 - Google Patents
ゼラチン非含有ゲル化菓子及びこのような菓子を調製する方法 Download PDFInfo
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- JP2021528058A JP2021528058A JP2020569838A JP2020569838A JP2021528058A JP 2021528058 A JP2021528058 A JP 2021528058A JP 2020569838 A JP2020569838 A JP 2020569838A JP 2020569838 A JP2020569838 A JP 2020569838A JP 2021528058 A JP2021528058 A JP 2021528058A
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- Prior art keywords
- confectionery
- waxy starch
- gelatin
- gelled
- branched maltodextrin
- Prior art date
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- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000003655 tactile properties Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000006276 transfer reaction Methods 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
-
- 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
- A23G4/00—Chewing gum
- A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
- A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
-
- 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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum 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
- 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
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
%、脂肪は1%〜15%、乳糖は1%〜6%、乳タンパク質は0.75%〜15%で変動する。
硬度及び弾性の観点から優れた噛み応え性を与える、本出願社によって提案される最良のゲル化菓子レシピは、
− 2%〜10%、さらにより好ましくは4%〜8%のアルファ化ワキシーデンプン、
− 好ましくは2%〜10%、なおもより好ましくは4%〜8%の分枝マルトデキストリン
の組み合わせによって得られ、百分率は菓子の総重量に対する重量で表される。
− 2%〜4%の%アルファ化ワキシーデンプン、
− 0.5%〜1.5%の分枝マルトデキストリン
を含んでなり、百分率が、最終製品の総重量に対する乾燥重量で表される、ゼラチン非含有ゲル化菓子に関する。
−○ 2%〜4%のワキシーデンプン、
○ 0.5%〜1.5%の分枝状マルトデキストリン、
○ 少なくとも1つの甘味料及び水
を含んでなる、混合物を調製するステップと、
− 所望の固形分含有量が得られるまで、100℃〜150℃の温度で前記混合物を調理するステップと、
− 調理された混合物を成形し、前記ゲル化菓子を得るステップと
を含んでなる、ゼラチン非含有ゲル化菓子を調製する工程に関する。
− 2%〜4%の%アルファ化ワキシーデンプン、
− 0.5%〜1.5%の分枝マルトデキストリン
を含んでなり、百分率が、最終製品の総重量に対する乾燥重量で表される、ゼラチン非含有ゲル化菓子に関する。
意味する。
− 15%〜50%、優先的には22%〜45%、より優先的には20%〜40%、なおもより優先的には25%〜35%の1,6−グルコシド結合、
− 20%未満、優先的には2%〜20%、より優先的には2.5%〜15%、なおもより優先的には3.5%〜10%の還元糖含有量、
− 5未満、優先的には1〜4、より優先的には1.5〜3の多分散度指数、及び
− 4500g/mol未満、優先的には400〜4500g/mol、より優先的には500〜3000g/mol、より優先的には700〜2800g/mol、なおもより優先的には1000〜2600g/molの数平均分子量Mn。
ある。
of Chemical Technology by Kirk−Othmer,3rd Edition,Vol.22,1978の511頁及び512頁で一般的に説明されている。
− ○ 2%〜4%のワキシーデンプン、
○ 0.5%〜1.5%の分枝状マルトデキストリン、
○ 少なくとも1つの甘味料及び水
を含んでなる、混合物を調製するステップと、
− 所望の固形分含有量が得られるまで、100℃〜150℃の温度で前記混合物を調理するステップと、
− 調理された混合物を成形し、前記ゲル化菓子を得るステップと
を含んでなる、ゼラチン非含有ゲル化菓子を調製する工程に関する。
プンを使用することによって、ゼラチンベースのゲル化菓子の製造工程に特徴的な事前水和工程を省略することを可能にする。
目的は、本発明による砂糖を含有するがゼラチンを含有しないチューイングペーストタイプのゲル化菓子を製造することである。
10回の試験に使用した配合は、以下の表1に示される。
使用したアルファ化ワキシーデンプンは、PREGEFLO(登録商標)C100である。
使用した分枝マルトデキストリンは、NUTRIOSE(登録商標)FM06である。
使用したグルコースシロップ剤は、本出願人によって販売されるC4280Sグルコースシロップである。
使用した脂肪は、コプラ24/26脂肪である。
− 冷たい飲料水をタンクに注ぐ、
− 激しく撹拌しながら、アルファ化ワキシーデンプン及びNUTRIOSE(登録商標)を導入する、
− 分散させて塊がないことを確認した後、なおも撹拌しながらグルコースシロップを導入する、
− 次に、スクロースを添加して終了する。
− 先行する混合物を所定の温度と大気圧で調理し、90〜94%固形分を含有する混合物を得る。一般に、調理温度は105℃〜150℃である。先行する混合物を−0.5バールの圧力で真空下で調理することも可能である。混合物が焦げるのを防ぐために、調理ステップ中に十分混合する。
− 調理ステップの後、50〜60℃で溶融した脂肪、又は溶融していない脂肪を乳化剤と共に導入する。十分に混合する。
− 塊が80℃未満に冷却したら、クエン酸を添加し、次に、フレーバーを添加する。
− チューイングペーストが50℃〜60℃の温度になるまで、冷却台上に注ぐ。
− 良好な空気混入が得られるように、チューイングペーストを1分間(50〜60回)引き延ばす。空気混入はまた、連続生産工程において、加圧(1〜2バール)下のホイップ装置内でも得られ得る。
− 空気混入されたチューイングペーストを放置して冷却し(45℃〜55℃)、食感を回復させる。
− 菓子を成形し、切断し、任意選択的にラップする。
これらの様々な試験では、硬度及び弾性の測定に関する製造業者の仕様に従って、以下の様式でインストロンテクスチュロメーターを用いて測定を行った:
結果は下の表2に示される:
Claims (8)
- − 2%〜4%の%アルファ化ワキシーデンプン、
− 0.5%〜1.5%の分枝マルトデキストリン
を含んでなり、前記百分率が、最終製品の総重量に対する乾燥重量で表される、ゼラチン非含有ゲル化菓子。 - 前記最終製品の全乾燥重量に対する乾燥重量で表される百分率で、約1%のマルトデキストリンを含んでなることを特徴とする、請求項2に記載の菓子。
- アルファ化ワキシーデンプンと分枝マルトデキストリンとからなり、1〜8重量比のアルファ化ワキシーデンプン/分枝マルトデキストリンを含んでなることを特徴とする、プレミックス。
- 前記比率が3〜5であることを特徴とする、請求項3に記載のアルファ化ワキシーデンプンと分枝マルトデキストリンとからなる、プレミックス。
- 前記比率が約4であることを特徴とする、請求項4に記載のアルファ化ワキシーデンプンと分枝マルトデキストリンとからなるプレミックス。
- ゼラチン非含有菓子を製造するための請求項3〜5のいずれか1つに記載のプレミックスの使用。
- −○ 2%〜4%のワキシーデンプン、
○ 0.5%〜1.5%の分枝状マルトデキストリン、
○ 少なくとも1つの甘味料及び水
を含んでなる、混合物を調製するステップと、
− 所望の固形分含有量が得られるまで、100℃〜150℃の温度で前記混合物を調理するステップと、
− 前記調理された混合物を成形し、ゲル化菓子を得るステップと
を含んでなる、ゼラチン非含有ゲル化菓子を調製する工程。 - 前記混合物中のワキシーデンプンがアルファ化ワキシーデンプンであることを特徴とする、請求項7に記載のゼラチン非含有ゲル化菓子を調製する工程。
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JP2016501017A (ja) * | 2012-11-14 | 2016-01-18 | ロケット フレールRoquette Freres | ゼリー菓子およびこのような菓子製品を製造する方法 |
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WO1997000620A1 (en) * | 1995-06-23 | 1997-01-09 | Cerestar Usa, Inc. | Natural gum replacer |
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FR2876003B1 (fr) | 2004-10-05 | 2006-12-22 | Roquette Freres | Confiserie gelifiee a base d'amidon et procede de preparation d'une telle confiserie |
US8999066B2 (en) * | 2009-04-17 | 2015-04-07 | Archer Daniels Midland Co. | Bleached dextrin and methods of forming same |
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FR3022738B1 (fr) * | 2014-06-30 | 2019-02-08 | Roquette Freres | Nouvelle confiserie sans matiere grasse |
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US20160374379A1 (en) * | 2013-11-29 | 2016-12-29 | Roquette Freres | Granules of protein-rich microalgal biomass flour and method for preparing same |
WO2017129921A1 (fr) * | 2016-01-29 | 2017-08-03 | Roquette Freres | Formulations nutritionnelles comprenant un isolat de proteines de pois |
WO2017153669A1 (fr) * | 2016-03-07 | 2017-09-14 | Roquette Freres | Formulations nutritionnelles de type yaourt, creme, creme dessert et dessert glace comprenant un isolat de proteines de pois ainsi que l'utilisation de la formulation comme source protéique |
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