JP4839213B2 - 高蛋白質、低炭水化物ベーカリ用調製物 - Google Patents
高蛋白質、低炭水化物ベーカリ用調製物 Download PDFInfo
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- JP4839213B2 JP4839213B2 JP2006520150A JP2006520150A JP4839213B2 JP 4839213 B2 JP4839213 B2 JP 4839213B2 JP 2006520150 A JP2006520150 A JP 2006520150A JP 2006520150 A JP2006520150 A JP 2006520150A JP 4839213 B2 JP4839213 B2 JP 4839213B2
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- dough
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Classifications
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- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
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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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Description
(a)およそ0.5〜100ベーカーズパーセントの小麦蛋白質単離製品、
(b)およそ0.5〜100ベーカーズパーセントの濃縮小麦蛋白質製品、
(c)およそ0.5〜100ベーカーズパーセントの非活性小麦グルテン製品、
(d)およそ0.5〜20ベーカーズパーセントの分画小麦蛋白質製品、
(e)およそ0.5〜20ベーカーズパーセントの脱アミド小麦グルテン製品、
(f)およそ0.5〜30ベーカーズパーセントの加水分解小麦蛋白質製品、および
(g)これら(a)〜(f)の原材料の任意の組合せからなる群から選ばれる第2の蛋白質性原材料(好ましくは第1の原材料と異なる)とを含む。
さらに、すべての蛋白質の重量パーセントは、特に指定しない限り、Nx6.25乾燥基準とする。
本発明で使用する脱アミド小麦蛋白質製品の例としては、MGP Ingredients社のWPI 2100がある。
(1)高速消化でんぷん(RDS、Rapidly Digestible Starch)、RDSは人間の小腸内で高速に消化されやすい。この例としては調理したての米やジャガイモ、およびインスタントの朝食用シリアルなどがある。
(2)低速消化でんぷん(SDS、Slowly Digestible Starch)、SDSは小腸内でゆっくり消化されやすいが、完全に消化される。この例としては生の穀類でんぷん、調理されたパスタなどがある。
(3)難消化性でんぷん(RS、Resistant Starch)RSは小腸内で消化し難い。したがって、RSは、健康な個人の小腸で吸収されにくいでんぷんおよびでんぷん劣化製品の総和として定義される。RSは、難消化性を起こす原因によって、次の4つのカテゴリに分けることができる(Englyst et al.,Eur. J. Clin. Nutr. 46 (suppl 2): S33, 1992; Eerlingen et al., Cereal Chem. 70:339, 1993)。
RS2 ジャガイモやグリーンバナナなどの生のでんぷん顆粒。アルファアミラーゼによる消化を阻止するもので、これらの顆粒の表面に微小孔がないことが理由とされている。
RS3 でんぷん、またはでんぷん食品の加熱/加湿処理により形成された退化アミロース。加熱/冷却ジャガイモやコーンフレークなどに発生する。
RS4 アセチル化でんぷん、ヒドロキシプロピル化でんぷん、または架橋結合でんぷんなど、アルファアミラーゼによる消化を阻止する、化学的変質でんぷん。これらの変質でんぷんはRSのビトロアッセイよって検出されるが、RS4の一部は腸内では発酵されない。
RS1、RS2、RS3はでんぷんの物理的変質形態であり、水酸化ナトリウム、またはジメチルスルホキシド内で可溶化されると、アルファアミラーゼによって消化可能になる。化学的に置換されているRS4は、溶解してもアルファアミラーゼによる消化を阻止する。架橋結合によって生成されたRS4は溶解を阻止する。
表1に、本発明に係る調製物に使用する各種の蛋白質性原材料の許容範囲および好ましい範囲を示す。表に示す各種の重量パーセントは粉の重量を基準にしたもの(ベーカーズパーセント)である。
注2 MGP Ingredients社から入手可能なHWG 2009
注3 MGP Ingredients社から入手可能なFiberStar 70
注2 MGP Ingredients社から入手可能なHWG 2009
注3 MGP Ingredients社から入手可能なFiberStar 70
この実施例では本発明に係るスポンジおよびドウブレッドの作製を説明する。それぞれの組成は下記のとおりである。
注2 MGP Ingredients社から入手可能なHWG 2009
Claims (22)
- およそ1〜150ベーカーズパーセントの活性小麦グルテンと、
化学的膨化剤と、
(a)湿性グルテンをアンモニア水溶液中に分散し、噴霧乾燥することにより調製された、およそ0.5〜100ベーカーズパーセントの濃縮小麦蛋白質製品、
(b)小麦グルテン蛋白質中のグルタミンおよびアスパラギンアミノ酸残基をそれぞれグルタミン酸およびアスパラギン酸に転化する小麦グルテンの処理により調製された、およそ0.5〜20ベーカーズパーセントの脱アミド小麦グルテン製品、および
(c)これら(a)、(b)の原材料の組合せ
からなる群から選ばれる前記活性小麦グルテン以外の蛋白質性原材料とを含み、
その総蛋白質含量がおよそ4〜18重量%である小麦含有ベーカリ用調製物。 - 前記調製物がおよそ5〜60ベーカーズパーセントの前記活性小麦グルテンを含む、請求項1に記載の調製物。
- 前記化学的膨化剤が、重炭酸ナトリウム、モノカルシウムホスフェート、リン酸アルミニウムナトリウム、硫酸アルミニウムナトリウム、ピロリン酸ナトリウム、ジカルシウムホスフェート、酒石酸カリウム、およびグルコノデルタラクトンからなる群から選ばれる、請求項1または2の調製物。
- 前記調製物が、およそ5〜120ベーカーズパーセントの難消化性でんぷんを含む、請求項1〜3のいずれかの調製物。
- 前記難消化性でんぷんが、蛋白質マトリクスまたは植物細胞壁の内側に閉じ込められた物理的に接触不可能なでんぷん、アルファアミラーゼによる消化を阻止する生でんぷん顆粒、退化アミロース、および化学的改質でんぷんからなる群から選ばれる請求項4の調製物。
- 前記難消化性でんぷんが化学的改質でんぷんである請求項5の調製物。
- およそ1〜150ベーカーズパーセントの活性小麦グルテンと、
イーストと、
(a)湿性グルテンをアンモニア水溶液中に分散し噴霧乾燥することにより調製された、およそ0.5〜100ベーカーズパーセントの濃縮小麦蛋白質製品、
(b)小麦グルテン蛋白質中のグルタミンおよびアスパラギンアミノ酸残基をそれぞれグルタミン酸およびアスパラギン酸に転化する小麦グルテンの処理により調製された、およそ0.5〜20ベーカーズパーセントの脱アミド小麦グルテン製品、および
(c)これら(a)、(b)の原材料の組合せ
からなる群から選ばれる前記活性小麦グルテン以外の蛋白質性原材料とを含み、
その総蛋白質含量がおよそ5〜35重量%である小麦含有ベーカリ用調製物。 - 前記調製物がおよそ5〜60ベーカーズパーセントの前記活性小麦グルテンを含む、請求項7に記載の調製物。
- 前記調製物が、およそ5〜120ベーカーズパーセントの難消化性でんぷんを含む、請求項7または8の調製物。
- 前記難消化性でんぷんが、蛋白質マトリクスまたは植物細胞壁の内側に閉じ込められた物理的に接触不可能なでんぷん、アルファアミラーゼによる消化を阻止する生でんぷん顆粒、退化アミロース、および化学的改質でんぷんからなる群から選ばれる請求項9の調製物。
- 前記難消化性でんぷんが化学的改質でんぷんである、請求項10の調製物。
- 一定量の粉と、
およそ1〜150ベーカーズパーセントの活性小麦グルテンと、
化学的膨化剤と、
(a)湿性グルテンをアンモニア水溶液中に分散し噴霧乾燥することにより調製された、およそ0.5〜100ベーカーズパーセントの濃縮小麦蛋白質製品、
(b)小麦グルテン蛋白質中のグルタミンおよびアスパラギンアミノ酸残基をそれぞれグルタミン酸およびアスパラギン酸に転化する小麦グルテンの処理により調製された、およそ0.5〜20ベーカーズパーセントの脱アミド小麦グルテン製品、および
(c)これら(a)、(b)の原材料の組合せ
からなる群から選ばれる前記活性小麦グルテン以外の蛋白質性原材料とを含み、
その総蛋白質含量がおよそ4〜18重量%であるドウ生地。 - 前記ドウ生地がおよそ5〜60ベーカーズパーセントの前記活性小麦グルテンを含有する、請求項12のドウ生地。
- 前記化学的膨化剤が、重炭酸ナトリウム、モノカルシウムホスフェート、リン酸アルミニウムナトリウム、硫酸アルミニウムナトリウム、ピロリン酸ナトリウム、ジカルシウムホスフェート、酒石酸カリウム、およびグルコノデルタラクトンからなる群から選ばれる、請求項12または13のドウ生地。
- 前記ドウ生地が、およそ5〜120ベーカーズパーセントの難消化性でんぷんを含む、請求項12〜14のいずれかのドウ生地。
- 前記難消化性でんぷんが、蛋白質マトリクスまたは植物細胞壁の内側に閉じ込められた物理的に接触不可能なでんぷん、アルファアミラーゼによる消化を阻止する生でんぷん顆粒、退化アミロース、および化学的改質でんぷんからなる群から選ばれる請求項15のドウ生地。
- 前記難消化性でんぷんが化学的改質でんぷんである、請求項16のドウ生地。
- 一定量の粉と、
イーストと、
およそ1〜150ベーカーズパーセントの活性小麦グルテンと、
(a)湿性グルテンをアンモニア水溶液中に分散し噴霧乾燥することにより調製された、およそ0.5〜100ベーカーズパーセントの濃縮小麦蛋白質製品、
(b)小麦グルテン蛋白質中のグルタミンおよびアスパラギンアミノ酸残基をそれぞれグルタミン酸およびアスパラギン酸に転化する小麦グルテンの処理により調製された、およそ0.5〜20ベーカーズパーセントの脱アミド小麦グルテン製品、および
(c)これら(a)、(b)の原材料の組合せ
からなる群から選ばれる前記活性小麦グルテン以外の蛋白質性原材料とを含み、
その総蛋白質含量がおよそ5〜35重量%であるドウ生地。 - 前記ドウ生地がおよそ5〜60ベーカーズパーセントの前記活性小麦グルテンを含有する、請求項18のドウ生地。
- 前記ドウ生地が、およそ5〜120ベーカーズパーセントの難消化性でんぷんを含む、請求項18または19のドウ生地。
- 前記難消化性でんぷんが、蛋白質マトリクスまたは植物細胞壁の内側に閉じ込められた物理的に接触不可能なでんぷん、アルファアミラーゼによる消化を阻止する生でんぷん顆粒、退化アミロース、および化学的改質でんぷんからなる群から選ばれる請求項20のドウ生地。
- 前記難消化性でんぷんが化学的改質でんぷんである、請求項21のドウ生地。
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US10/620,019 US20050013900A1 (en) | 2003-07-15 | 2003-07-15 | High-protein, low-carbohydrate bakery products |
PCT/US2004/009889 WO2005016004A2 (en) | 2003-07-15 | 2004-03-29 | High-protein, low-carbohydrate bakery products |
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JP2006520157A Pending JP2007520205A (ja) | 2003-07-15 | 2004-05-21 | 高蛋白質、低炭水化物のベーカリー製品および他の食品 |
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