JP2021503274A - 耐容性粉末組成物 - Google Patents
耐容性粉末組成物 Download PDFInfo
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- JP2021503274A JP2021503274A JP2020517550A JP2020517550A JP2021503274A JP 2021503274 A JP2021503274 A JP 2021503274A JP 2020517550 A JP2020517550 A JP 2020517550A JP 2020517550 A JP2020517550 A JP 2020517550A JP 2021503274 A JP2021503274 A JP 2021503274A
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Abstract
Description
図1は、LC/MS+MS分析の区別化したATI判定の結果を示す。二重判定;白色バー=市販のタイプ550の小麦粉、黒色バー=本発明による粉末混合物。三重判定;ピーク面積を比較する。しかしながら、あらゆるサンプルは同様に処理し、同じ体積で記録する。ATI0.19、0.28及びCM3については2種のペプチドを使用し、CM2及びCM16についてはそれぞれ1種のみのペプチドを使用した。粉末Bでは、ATI0.29及び0.28が著しく低減された一方で、ATI CM2、CM3及びCM16では違いは見られない。
ATI低減小麦デンプン及びATI低減単離小麦グルテンの種々の混合比をまとめ、試験した。試験生地を最高粘度に達するまでファリノグラフで混捏した。生地をロールプレスで丸編みした。次いで、生地を15分間休ませた。次いで、生地を長時間穏やかに混捏し、プレスを使用して小さなストリップ生地に成形した。さらに35分の期間休ませた後、測定を行った。
生地のレオロジー特性に対する様々な粘着性物質及び単離された粘着性タンパク質の影響を調査した。
小麦グルテンの様々な含有量の影響を調査して、小麦グルテン量の耐容範囲を判定すべきである。以前の一連の試験で使用した小麦グルテンの量は約13%であり、標準を表す。比較として、約4%から最大で約20%のグルテン(水を除いた材料の全量に基づく)を含む混合物を試験した。
この試験シリーズでは、ATI低減混合物の基本配合における様々なデンプン含有量の影響を調査した。これにより、後の製品変形へのベースミックスの変動性を推定することができる。
以下の表6は、焼成試験のレシピ及び製造パラメータ、及びその結果を示す。
この試験シリーズにおいて、ATI低減焼成食品を製造するためのベースミックスに対する様々な親水コロイドの影響を調査した。結果は、ベースミックスの機能が特定の親水コロイドに拘束されていないことを確実とすべきである。あらゆる親水コロイドの含有量は1%(水を除いた材料に基づく)であった。これは、焼成食品中の親水コロイドの典型的な含有量を表す。
− 親水コロイドなし、欠落した親水コロイドは小麦デンプンで置き換えた(略語:なし)
− サイリウム、基本レシピでは0.8%の標準として使用した(略称:Psy(標準))
− グアガム(3500cps)(略称:Guar)
− HPMC(4000cps)(略称:HPMC)
− キサンタンガム(1550cps)(略語:Xan)
− トラガンス(400cps)(略語:Trag)
− コンニャク(36000cps)(略語:Konj)
− アラビアゴム(−cps)(略語:Ara)
− カラヤ(−cps)(略称:Kara)
表7に焼成試験の基本レシピ及び製造パラメータを示す。
様々な焼成添加物の影響を調査すべきである。上述の配合10をベースとして使用した。
生地収率は、TA164を用いると、典型的な小麦生地と比較してわずかに増加した。混捏時間は、従来の小麦生地よりもわずかに長かった。加工中、生地特性の明確な違いが明らかになった。生地の表面は非常に「乾燥」しているように見え、生地は伸縮性があるというよりもプラスチックのようであり、これは使用したサイリウムに起因するものと思われる。
調理中の生地片のガス保持が不十分なため、非常に体積の小さい焼成食品を得た。体積が小さいにもかかわらず、ロールの切断には非常に明白な効果があった。加えて、焼成中、焼成食品の典型的な褐色化はなかった。焼成食品は灰色がかったように見え、不均一で「革のような」表面を示した。表面及びクラムも「点描」のように見えたが、これもサイリウムに起因し得る。
生地及び焼成特性は、試験レシピ14の生地及び焼成特性と同等であった。これにより、サイリウムの含有量が多すぎる場合、この親水コロイドの特性が顕著であり、粘弾性特性が生じないという印象が確認された。
生地特性は小麦生地の生地特性と同等であった。TA169の選択された生地収率は高く、生地は加工には非常に柔らかかった。生地は、クラムの構造及びクラムの形成に関して従来のパンに匹敵した。非定型の灰色がかったクラストの色が明確に顕著であった。
生地収率(TA167)及び混捏時間を調整して、従来の小麦生地に典型的な生地特性を得た。この結果及び砂糖の使用により、体積、質感、クラム構造及びクラストの色が、従来の小麦パンとほとんど変わらない程度まで改善された。
試食試験では、試行ミックス17(本発明による混合物)及び試行ミックス1(小麦粉)で製造したロール及びパンが、14名の試験者にどのように影響したかを比較して判定した。光学的印象(色及び外観)、匂い及び香り、味、及び質感及び触覚を評価した。
試験レシピ17(本発明による粉末混合物)及び試験レシピ1(市販の小麦粉)のATI生物活性を、Junkerら、2012(JEM、2012)の方法及び例えばWO2017075456に記載の方法を用いて比較した。
試験レシピ17(本発明による粉末混合物−黒色バー)及び試験レシピ1(市販の標準小麦粉−白色バー)について、Prandiら(Food Chemistry、2013、141−146)によってLC−MS/MSを使用して、区別化したATI判定を行った。
試験レシピ17(本発明による粉末混合物及び試験レシピ1(市販の標準の粉末))について、標準的な方法であるAOAC法(997.08)を使用して全糖を判定した。
Claims (15)
- 1種以上のアルファアミラーゼ/トリプシンインヒビター(ATI)低減タンパク質源、1種以上の単離されたATI低減デンプン源、任意に1種以上の親水コロイド及び/又は任意に焼成添加物を含むこと、及びATI0.19の含有量及び/又はATI0.28の含有量が、タイプ550の粉末と比較して少なくとも40%低減されていることを特徴とする、粉末混合物。
- 少なくとも1種のタンパク質源が、穀類グルテンタンパク質、単離された小麦グルテン、スペルト小麦、ライ麦、大麦、エンマー小麦、オート麦及びヒトツブコムギの単離されたグルテンの変種、単離されたグルテン成分並びにそれらの混合物を含む群から選択されることを特徴とする、請求項1に記載の粉末混合物。
- 前記混合物が5〜25質量%のグルテンタンパク質を含むことを特徴とする、請求項1又は2に記載の粉末混合物。
- 少なくとも1種のデンプン源が、小麦デンプン、軟質小麦デンプン及びデュラム小麦デンプンからなる群から選択されることを特徴とする、請求項1から3のいずれか一項に記載の粉末混合物。
- 前記少なくとも1種のデンプン源が、小麦デンプン、及びコーンスターチ、ジャガイモデンプン、タピオカデンプン、加水分解デンプン、ライ麦デンプン、オート麦デンプン、大麦デンプン及びそれらの混合物を含む群から選択される少なくとも1種のさらなるデンプン源を含む混合物であることを特徴とする、請求項4に記載の粉末混合物。
- 前記混合物が50〜95質量%のデンプンを含むことを特徴とする、請求項1から5のいずれか一項に記載の粉末混合物。
- サイリウム、グアガム、チア種子粉末、リンシード粉末、キサンタンガム、トラガカント、コンニャク、アラビアゴム、カラヤ及びHPMC(ヒドロキシプロピルメチルセルロース)、ヒマワリ種子粉末及びそれらの混合物からなる群から選択される少なくとも1種以上の親水コロイドを含むことを特徴とする、請求項1から6のいずれか一項に記載の粉末混合物。
- 前記混合物が最大で3質量%までの親水コロイドを含むことを特徴とする、請求項1から7のいずれか一項に記載の粉末混合物。
- この混合物のATI抽出物が、前記混合物1グラムあたりIL−8が8〜60ngのIL−8放出に対応する生物活性を有し、IL−8特異的ELISAアッセイで検出可能であることを特徴とする、請求項1に記載の粉末混合物。
- 膨張剤及び酵母、サワー種、サワー種濃縮物及び/又は乾燥サワー種を含む群から選択される少なくとも1種以上の焼成添加物をさらに含むことを特徴とする、請求項1から9のいずれか一項に記載の粉末混合物。
- カンジダ・ミレリ(Candida milleri)、カンジダ・フミリス(Candida humilis)、カザクスタニア・ミレリ(Kazachstania milleri)、カザクスタニア・エクジグア(Kazachstania exigua)、デバリオマイセス・ハンセンイー(Debaryomyces hansenii)、デッケラ・ブルクセレンシス(Dekkera bruxellensis)、カザクスタニア・ユニスポラ(Kazachstania unispora)、クルイベロマイセス・ラクティス(Kluyveromyces lactis)、トルラスポラ・デルブルッキ(Torulaspora delbrueckii)、T.プレトリエンシス(T. Pretoriensis)、ウィッカーハモマイセス・アノマルス(Wickerhamomyces anomalus)、ピキア・アノマラ(Pichia anomala)、ハンセヌラ・アノマラ(Hansenula anomala)、ピキア・クドリアブゼビイ(Pichia kudriavzevii)、イサチェンキア・オリエンタリス(Issatschenkia orientalis)、カンジダ・クルセイ(Candida krusei)及びそれらの混合物の群から選択される少なくとも1種以上のサワー種酵母菌株、及び任意にL.ポンティス(L. pontis)、L.サンフランシセンシス(L. sanfranciscensis)、及びL.ロイテリ(L. reuteri)及びそれらの混合物を含む群から選択される少なくとも1種の微生物菌株を含むサワー種又はサワー種スターターと、前記粉末混合物とを混合して、これらの混合物を調製し、発酵させることを特徴とする、請求項1から10のいずれか一項に記載の粉末混合物を調製する方法。
- カンジダ・ミレリ(Candida milleri)、カンジダ・フミリス(Candida humilis)及び/又はカザクスタニア・ミレリ(Kazachstania milleri)及びそれらの混合物を含む群から選択される少なくとも1種のサワー種酵母菌株、及び任意にL.ポンティス(L. pontis)、L.サンフランシセンシス(L. sanfranciscensis)及びL.ロイテリ(L. reuteri)及びそれらの混合物を含む群からのさらに少なくとも1種の微生物菌株を含むことを特徴とする、請求項11に記載のサワー種又はサワー種濃縮物を有する粉末混合物。
- さらに、発酵性オリゴ糖、二糖、単糖及びポリオールの群から選択されるフラクトオリゴ糖が低減されることを特徴とする、請求項11に記載のサワー種又はサワー種濃縮物又は請求項12に記載の混合物を有する粉末混合物。
- 請求項1から11のいずれか一項に記載の粉末混合物、水及び/又はミルク、及び任意に卵、卵白、卵黄又は調理済卵(ready-made egg)から製造されるパスタであって、タイプ550の粉末から製造したパスタと比較して、全ATI含有量が少なくとも40%低減されていることを特徴とするパスタ。
- 請求項1から11のいずれか一項に記載の粉末混合物、任意に膨張剤、酵母、砂糖、塩、パンスパイス、グルテン非含有の穀類及び/又は疑似穀類を穀粒及び/又は粉砕物として、及び水を含有するベーカリー製品であって、タイプ550の粉末から製造されたベーカリー製品と比較して、全ATI含有量が少なくとも40%低減されていることを特徴とするベーカリー製品。
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