JP4757916B2 - パン生地のカルシウム強化 - Google Patents
パン生地のカルシウム強化 Download PDFInfo
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- JP4757916B2 JP4757916B2 JP2008517079A JP2008517079A JP4757916B2 JP 4757916 B2 JP4757916 B2 JP 4757916B2 JP 2008517079 A JP2008517079 A JP 2008517079A JP 2008517079 A JP2008517079 A JP 2008517079A JP 4757916 B2 JP4757916 B2 JP 4757916B2
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- calcium
- calcium carbonate
- dough
- citric acid
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims description 206
- 239000011575 calcium Substances 0.000 title claims description 181
- 229910052791 calcium Inorganic materials 0.000 title claims description 180
- 235000008429 bread Nutrition 0.000 title claims description 58
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 284
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 189
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 142
- 235000013312 flour Nutrition 0.000 claims description 106
- 238000000034 method Methods 0.000 claims description 92
- 239000000654 additive Substances 0.000 claims description 84
- 230000000996 additive effect Effects 0.000 claims description 72
- 239000007864 aqueous solution Substances 0.000 claims description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 50
- 239000000843 powder Substances 0.000 claims description 44
- 235000015220 hamburgers Nutrition 0.000 claims description 29
- 238000002156 mixing Methods 0.000 claims description 26
- 239000002245 particle Substances 0.000 claims description 22
- 239000000243 solution Substances 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 17
- 239000000725 suspension Substances 0.000 claims description 14
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 230000008961 swelling Effects 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- FQOGPKGKZVXZCZ-UHFFFAOYSA-L calcium;2-hydroxypropane-1,2,3-tricarboxylic acid;carbonate Chemical compound [Ca+2].[O-]C([O-])=O.OC(=O)CC(O)(C(O)=O)CC(O)=O FQOGPKGKZVXZCZ-UHFFFAOYSA-L 0.000 claims 2
- 238000005728 strengthening Methods 0.000 claims 2
- 239000007787 solid Substances 0.000 claims 1
- 239000002253 acid Substances 0.000 description 50
- 235000012794 white bread Nutrition 0.000 description 33
- 235000015165 citric acid Nutrition 0.000 description 32
- 235000012180 bread and bread product Nutrition 0.000 description 29
- 238000005187 foaming Methods 0.000 description 28
- 239000000047 product Substances 0.000 description 27
- 239000004615 ingredient Substances 0.000 description 23
- 150000007524 organic acids Chemical class 0.000 description 23
- 150000007522 mineralic acids Chemical class 0.000 description 18
- 238000000855 fermentation Methods 0.000 description 13
- 230000004151 fermentation Effects 0.000 description 13
- 235000013336 milk Nutrition 0.000 description 11
- 239000008267 milk Substances 0.000 description 11
- 210000004080 milk Anatomy 0.000 description 11
- 159000000007 calcium salts Chemical class 0.000 description 10
- 235000013305 food Nutrition 0.000 description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 230000002354 daily effect Effects 0.000 description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 8
- 239000001354 calcium citrate Substances 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 8
- 235000013337 tricalcium citrate Nutrition 0.000 description 8
- 230000002378 acidificating effect Effects 0.000 description 7
- 239000006260 foam Substances 0.000 description 7
- 235000012054 meals Nutrition 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 6
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 6
- 235000019752 Wheat Middilings Nutrition 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- 229940093915 gynecological organic acid Drugs 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 235000005985 organic acids Nutrition 0.000 description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 4
- 239000007900 aqueous suspension Substances 0.000 description 4
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 235000014510 cooky Nutrition 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000001630 malic acid Substances 0.000 description 4
- 235000011090 malic acid Nutrition 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000015927 pasta Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 208000001132 Osteoporosis Diseases 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 3
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000012970 cakes Nutrition 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 3
- 235000010037 flour treatment agent Nutrition 0.000 description 3
- 239000001530 fumaric acid Substances 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000014594 pastries Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical compound OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 239000002518 antifoaming agent Substances 0.000 description 2
- 235000012791 bagels Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000003139 buffering effect Effects 0.000 description 2
- 150000001735 carboxylic acids Chemical class 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000008034 disappearance Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 235000011868 grain product Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- ROBFUDYVXSDBQM-UHFFFAOYSA-N hydroxymalonic acid Chemical compound OC(=O)C(O)C(O)=O ROBFUDYVXSDBQM-UHFFFAOYSA-N 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 235000013550 pizza Nutrition 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 239000003352 sequestering agent Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000008371 tortilla/corn chips Nutrition 0.000 description 2
- KJTLQQUUPVSXIM-ZCFIWIBFSA-N (R)-mevalonic acid Chemical compound OCC[C@](O)(C)CC(O)=O KJTLQQUUPVSXIM-ZCFIWIBFSA-N 0.000 description 1
- RTBFRGCFXZNCOE-UHFFFAOYSA-N 1-methylsulfonylpiperidin-4-one Chemical compound CS(=O)(=O)N1CCC(=O)CC1 RTBFRGCFXZNCOE-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 206010065687 Bone loss Diseases 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- KJTLQQUUPVSXIM-UHFFFAOYSA-N DL-mevalonic acid Natural products OCCC(O)(C)CC(O)=O KJTLQQUUPVSXIM-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 206010039509 Scab Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003625 amylolytic effect Effects 0.000 description 1
- JFCQEDHGNNZCLN-UHFFFAOYSA-N anhydrous glutaric acid Natural products OC(=O)CCCC(O)=O JFCQEDHGNNZCLN-UHFFFAOYSA-N 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000037176 bone building Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 229940069978 calcium supplement Drugs 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000019545 cooked cereal Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 235000021083 high saturated fats Nutrition 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 229940099908 multivitamin and calcium Drugs 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 description 1
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 description 1
- 208000022131 polyp of large intestine Diseases 0.000 description 1
- 229920001296 polysiloxane Polymers 0.000 description 1
- 229940113124 polysorbate 60 Drugs 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000021491 salty snack Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 1
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000012184 tortilla Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
以下の実施例により本発明の現時点における好ましい様態を説明する。
Claims (37)
- (1)生地成分混合物と
(2)パン生地用のカルシウム添加物であって、
(a)クエン酸の水溶液、及び
(b)前記クエン酸の水溶液中に懸濁している炭酸カルシウム粉末
を含み、炭酸カルシウムのクエン酸に対する重量比が7:1〜20:1であり、水の炭酸カルシウムとクエン酸を合わせた重量に対する重量比が1:1〜10:1であり、前記水溶液のpHが3〜6.5であるカルシウム添加物
とを含む生地組成物。 - 炭酸カルシウムのクエン酸に対する比が、重量で7:1〜15:1である請求項1に記載の生地組成物。
- 炭酸カルシウムのクエン酸に対する比が、重量で9:1〜20:1である請求項1に記載の生地組成物。
- 水溶液が、炭酸カルシウムとクエン酸を合わせた重量に対する重量比が1:1〜5:1である水を含む請求項1〜3のいずれか記載の生地組成物。
- 水溶液が、炭酸カルシウムとクエン酸を合わせた重量に対する重量比が1:1〜3:1である水を含む請求項4に記載の生地組成物。
- 水溶液のpHが、4.0〜6.5である請求項1〜5のいずれかに記載の生地組成物。
- 水溶液のpHが、4.5〜5.6である請求項6に記載の生地組成物。
- 炭酸カルシウムが、0.05μm〜30μmの平均粒径を有する粉末として提供される請求項1〜7のいずれかに記載の生地組成物。
- 炭酸カルシウムが、10μm〜15μmの平均粒径を有する粉末として提供される請求項8に記載の生地組成物。
- パン生地用のカルシウム添加物を調製するための方法であって、
(a)クエン酸の水溶液を提供するステップと、
(b)前記クエン酸の水溶液中に懸濁している炭酸カルシウム粉末であって、炭酸カルシウムのクエン酸に対する重量比が7:1〜20:1であり、水の炭酸カルシウムとクエン酸を合わせた重量に対する重量比が1:1〜10:1である炭酸カルシウム粉末を提供するステップと、
(c)得られた炭酸カルシウムの懸濁物質をクエン酸の水溶液中で、前記水溶液中の前記炭酸カルシウム粉末を実質的な均一懸濁物質として維持するのに十分なミキサー速度で攪拌するステップと、
(d)前記水溶液を3〜6.5のpHまで到達させるステップと
を含む方法。 - 炭酸カルシウムのクエン酸に対する比が、重量で7:1〜15:1である請求項10に記載の方法。
- 炭酸カルシウムのクエン酸に対する比が、重量で9:1〜20:1である請求項10に記載の方法。
- 水溶液が、炭酸カルシウムとクエン酸を合わせた重量に対する重量比が1:1〜5:1である水を含む請求項10〜12のいずれか記載の方法。
- 水溶液が、炭酸カルシウムとクエン酸を合わせた重量に対する重量比が1:1〜3:1である水を含む請求項13に記載の方法。
- 炭酸カルシウムが、0.05μm〜30μmの平均粒径を有する粉末として提供される請求項10〜14のいずれか記載の方法。
- 炭酸カルシウムが、10μm〜15μmの平均粒径を有する粉末として提供される請求項15記載の方法。
- カルシウムで生地を強化する方法であって、
(a)カルシウム添加物であって、
(i)クエン酸の水溶液、及び
(ii)前記クエン酸の水溶液中に懸濁している炭酸カルシウム粉末であって、炭酸カルシウムのクエン酸に対する重量比が7:1〜20:1であり、水の炭酸カルシウムとクエン酸を合わせた重量に対する重量比が1:1〜10:1であり、前記水溶液のpHが3〜6.5である炭酸カルシウム粉末
を含むカルシウム添加物を提供するステップと、
(b)前記カルシウム添加物を生地に導入するステップと
を含む方法。 - 炭酸カルシウムのクエン酸に対する比が、重量で7:1〜15:1である請求項17に記載の方法。
- 炭酸カルシウムのクエン酸に対する比が、重量で9:1〜20:1である請求項17に記載の方法。
- 水溶液が、炭酸カルシウムとクエン酸を合わせた重量に対する重量比が1:1〜5:1である水を含む請求項17〜19のいずれか記載の方法。
- 水溶液が、炭酸カルシウムとクエン酸を合わせた重量に対する重量比が1:1〜3:1である水を含む請求項20に記載の方法。
- 炭酸カルシウムが、0.05μm〜30μmの平均粒径を有する粉末として提供される請求項17〜21のいずれか記載の方法。
- 炭酸カルシウムが、10μm〜15μmの平均粒径を有する粉末として提供される請求項22に記載の方法。
- 生地が、膨張剤を含む請求項17〜23のいずれかに記載の方法。
- 膨張剤が、イーストである請求項24に記載の方法。
- 生地が、3.0〜6.0の最終pHを有する請求項17〜25のいずれか記載の方法。
- カルシウム添加物が、穀粉の総重量に対して1〜10%の量で生地に添加される請求項17〜26のいずれか記載の方法。
- カルシウム添加物が、中種生地プロセスにおける中種、中種生地プロセスにおける生地、直捏生地プロセスにおける生地、リキッドファーメントプロセスにおける生地、ノータイム生地プロセスにおける生地、連続混合プロセスにおける生地からなる群から選択されるいずれか一つの中種又は生地に添加される請求項17〜27のいずれか記載の方法。
- 請求項17〜28のいずれかに記載の方法によって調製される生地。
- カルシウムでハンバーガーバンを強化する方法であって、
(a)カルシウム添加物であって、
(i)クエン酸の水溶液、及び
(ii)前記クエン酸の水溶液中に懸濁している炭酸カルシウム粉末であって、炭酸カルシウムのクエン酸に対する重量比が7:1〜20:1であり、水の炭酸カルシウムとクエン酸を合わせた重量に対する重量比が1:1〜10:1であり、水溶液のpHが、3〜6.5である炭酸カルシウム粉末
を含むカルシウム添加物を提供するステップと、
(b)小麦粉を含むハンバーガーバン生地を提供するステップと、
(c)前記ハンバーガーバン生地に、焼上時に0.1重量%〜2.2重量%の元素カルシウムを含有するハンバーガーバンを提供するのに十分な量の前記カルシウム添加物を導入するステップと
を含む方法。 - 炭酸カルシウムのクエン酸に対する比が、重量で7:1〜15:1である請求項30に記載の方法。
- 炭酸カルシウムのクエン酸に対する比が、重量で9:1〜20:1である請求項30に記載の方法。
- ハンバーガーバン生地に、焼上時に0.8重量%〜1.8重量%の元素カルシウムを含有するハンバーガーバンを提供するのに十分な量のカルシウム添加物を導入する請求項30〜32のいずれか記載の方法。
- ハンバーガーバン生地に、焼上時に1.0重量%〜1.2重量%の元素カルシウムを含有するハンバーガーバンを提供するのに十分な量のカルシウム添加物を導入する請求項33記載の方法。
- 水溶液が、炭酸カルシウムとクエン酸を合わせた重量に対する重量比が1:1〜5:1である水を含む請求項30〜34のいずれか記載の方法。
- 水溶液が、炭酸カルシウムとクエン酸を合わせた重量に対する重量比が1:1〜3:1である水を含む請求項35に記載の方法。
- 小麦粉が、パテント粉を含む請求項30〜36のいずれか記載の方法。
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US11/155,136 US7169417B2 (en) | 2004-02-02 | 2005-06-16 | Calcium fortification of bread dough |
US11/155,136 | 2005-06-16 | ||
PCT/US2006/023214 WO2006138411A1 (en) | 2005-06-16 | 2006-06-14 | Calcium fortification of bread dough |
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US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7595075B2 (en) * | 2004-02-02 | 2009-09-29 | Delavau Llc | Calcium fortification of bread dough |
US7927640B2 (en) * | 2004-02-02 | 2011-04-19 | Delavau Llc | Calcium fortification of bread dough |
GB0426674D0 (en) * | 2004-12-06 | 2005-01-05 | Elam T Ltd | Electroluminescent materials and devices |
US9138414B1 (en) | 2006-09-15 | 2015-09-22 | Delavau Llc | Calcium supplement having enhanced absorption |
US8486684B2 (en) | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
US8284248B2 (en) | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
US8158175B2 (en) | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
US9095145B2 (en) | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
US9215886B2 (en) * | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
JP5263542B2 (ja) * | 2009-10-15 | 2013-08-14 | 白石カルシウム株式会社 | パン類用カルシウム製剤及びカルシウム強化パン類生地 |
AR087159A1 (es) | 2011-06-20 | 2014-02-26 | Gen Biscuit | Galletita para desayuno con glucosa de lenta disponibilidad |
CN104622893A (zh) * | 2013-11-13 | 2015-05-20 | 上海诺成药业股份有限公司 | 一种含有碳酸钙的悬浮液及其制备方法和用途 |
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EP1890554A1 (en) | 2008-02-27 |
MX2007016095A (es) | 2008-03-10 |
AU2006259446B2 (en) | 2011-01-06 |
EP2374359A1 (en) | 2011-10-12 |
EP1890554A4 (en) | 2009-06-10 |
BRPI0611949A2 (pt) | 2010-10-13 |
CN101247731A (zh) | 2008-08-20 |
US7169417B2 (en) | 2007-01-30 |
EP2374359B1 (en) | 2017-11-08 |
US20060222737A1 (en) | 2006-10-05 |
AU2011201551A1 (en) | 2011-05-12 |
JP2008543309A (ja) | 2008-12-04 |
CN101978835B (zh) | 2014-08-06 |
CN102057967A (zh) | 2011-05-18 |
BRPI0611949B1 (pt) | 2016-10-11 |
CN101247731B (zh) | 2012-09-05 |
AU2011201551B2 (en) | 2012-05-24 |
HK1123461A1 (en) | 2009-06-19 |
CN101978835A (zh) | 2011-02-23 |
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WO2006138411A1 (en) | 2006-12-28 |
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