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WO2016116619A1 - Préparation à base de sucre contenant de la cellobiose - Google Patents

Préparation à base de sucre contenant de la cellobiose Download PDF

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Publication number
WO2016116619A1
WO2016116619A1 PCT/EP2016/051375 EP2016051375W WO2016116619A1 WO 2016116619 A1 WO2016116619 A1 WO 2016116619A1 EP 2016051375 W EP2016051375 W EP 2016051375W WO 2016116619 A1 WO2016116619 A1 WO 2016116619A1
Authority
WO
WIPO (PCT)
Prior art keywords
sugar mass
weight
cellobiose
sugar
content
Prior art date
Application number
PCT/EP2016/051375
Other languages
German (de)
English (en)
Inventor
Timo Johannes Koch
Birgit KAUFMANN
Ulrich Bongers
Thomas Huwer
Karl Ludovici
Original Assignee
Pfeifer & Langen GmbH & Co. KG
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Pfeifer & Langen GmbH & Co. KG filed Critical Pfeifer & Langen GmbH & Co. KG
Publication of WO2016116619A1 publication Critical patent/WO2016116619A1/fr

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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
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/002—Addition of chemicals or other foodstuffs

Definitions

  • the invention relates to a preferably pasty mass of sugar for the production of baked goods and / or confectionery, in particular a fondant or dry fondant.
  • the sugar mass contains cellobiose and optionally also lactose and is characterized in comparison to conventional sugar masses by improved temperature and thawing stability and a lower physiological energy content.
  • Fondant usually consists of a crystalline and a non-crystalline phase.
  • sucrose is contained in the non-crystalline phase are usually sucrose, maltodextrin and water. It may also contain thickening agents, dyes, flavors, acidulants, humectants and / or preservatives.
  • Fondant is prepared mainly by boiling a solution and then crystallizing out with cooling, possibly also with the addition of crystalline fractions before, during or after crystallization.
  • Fondants are soft pasty sugar masses, which are either used themselves for the production of various sweets, as a filling or as a glaze of food and beverages.
  • sucrose, glucose syrup, invert sugar cream and / or sugar alcohols and water are used to prepare a fondant.
  • the mass is boiled and then processed by strong kneading and rapid cooling to a soft paste. Subsequently, flavors or even food colors can be added.
  • Fondant is usually produced by supersaturation of a sucrose solution. In hot water, sucrose is dissolved in excess, leaving the sugar dissolved as the solution cools to form a supersaturated solution. If seed crystals are added to a supersaturated solution, the dissolved sucrose crystallizes out.
  • the sucrose forms large crystals, causing a crispy, rough texture of the fondant.
  • fine crystals are formed to give a smooth texture of the fondant.
  • Dry fondant is usually prepared by grinding or mixing sucrose with maltodextrin and only later with water produced the non-crystalline phase. Dry fondant may also contain thickening agents, dyes, flavors, acidulants and / or preservatives. Fondant or dry fondant are usually scheduled shortly before use. For this, the sugar masses are diluted with a little water and tempered with stirring. After tempering, the resulting mass is then applied to the pastry. There are also ready to use fondants, these can be applied to the pastry or sprayed. After superficial drying, the pastry is packed. Eventually, the pastry is frozen for extended shelf life.
  • Conventional fondants or fondants prepared from conventional dry fondants have a high physiological energy content and are therefore not or only partially for the production of dietary baked goods and / or confectionery.
  • sucrose is highly glycemic.
  • a high content of high glycemic carbohydrates is known to cause a rapid increase in blood sugar levels. This can lead to health problems such as obesity, insulin resistance or diabetes. It is therefore increasingly trying to reduce the sucrose content in food or beverages.
  • sugar substitutes many sugar substitutes do not have the sweetening power of, for example, sucrose. Frequently, therefore, if necessary, in addition, intensive sweeteners used. In the case of intensive sweeteners, there is the problem that many are not thermally stable or have a different taste profile than sucrose, for example a bitter or astringent aftertaste.
  • EP 0 316 254 A2 relates to the processing of food under vacuum at low temperature. To increase the solids content, products can be added which are not metabolized by the human body.
  • the invention is therefore based on the object to provide sugar masses for the production of baked goods and / or confectionery, which have advantages over conventional sugar masses.
  • a first aspect of the invention relates to a sugar mass for the production of baked goods and / or confectionery, wherein the sugar mass
  • sugar masses are obtainable by partial or complete replacement of sucrose by cellobiose and / or lactose, which
  • sucrose is partially or completely replaced by ground cellobiose and optionally lactose
  • the properties of the glaze change.
  • the aW value which is established above the glaze changes above a certain mixing ratio. Increasing the content of cellobiose and possibly lactose increases the aW value to more than 0.8, sometimes to more than 0.95.
  • preservatives e.g. Potassium sorbate are suppressed.
  • the drying properties of fondant which contains no sucrose at all, but only cellobiose and optionally lactose, are completely different from the drying properties of conventional fondant.
  • the semi-dried glaze is still flexible, but no longer sticks to a packaging.
  • the dried-on glaze is dry even after freezing and thawing, it does not stick any packaging to the glaze.
  • the invention relates to a mass of sugar.
  • Sugar masses within the meaning of the invention are preferably solid or semi-solid, pulverulent or pasty, dry or moistened compositions.
  • Sugar masses according to the invention are especially fondants and dry fondants.
  • the sugar mass according to the invention is a fondant, preferably a pasty sugar mass, which preferably comprises a crystalline phase and a non-crystalline phase, wherein the non-crystalline phase optionally contains water.
  • At least 10% by weight, more preferably at least 30% by weight, even more preferably at least 40% by weight, most preferably at least 50% by weight and in particular at least 60% by weight of the cellobiose are present in crystalline form, based on the total weight of the cellobiose contained in the sugar mass. More preferably at least 80% by weight of the cellobiose is present in the crystalline phase, relative to the total content of cellobiose in the sugar mass.
  • the sugar mass in addition to the cellobiose additionally contains sucrose and / or glucose syrup, wherein at least 80 wt .-% of the sucrose and / or the glucose syrup in the non-crystalline phase, relative to the total content of sucrose and / or glucose syrup in the sugar mass and based on the glucose contained in the glucose syrup.
  • the sugar mass according to the invention is a dry fondant, which has at most a low water content.
  • the dry fondant according to the invention is suitable for being converted by adding water into a fondant according to the invention.
  • the sugar mass according to the invention is aqueous, then its water content is preferably at least 0.1% by weight, more preferably at least 0.5% by weight, even more preferably at least 1.0% by weight, most preferably at least 2.0 Wt .-% and in particular at least 3.0 wt .-%, each based on the total weight of the sugar mass.
  • the sugar mass according to the invention is aqueous
  • its water content is preferably at most 25% by weight or at most 24% by weight, more preferably at most 23% by weight or at most 22% by weight, more preferably at most 21% by weight. % or at most 20 wt .-%, most preferably at most 19 wt .-% or at most 18 wt .-%, and in particular at most 17 wt .-% or at most 16 wt .-%, each based on the total weight of the sugar mass.
  • the desired consistency of the sugar mass according to the invention for the intended application can be set via the water content.
  • the water evaporates after the intended use, e.g. the application to pastries, so that the water content of the sugar mass according to the invention can be correspondingly lower in the dried state after its intended use.
  • the total content of all saccharides in the sugar mass according to the invention is at least 50 wt .-% or at least 55 wt .-%, more preferably at least 60 wt .-% or at least 65 wt .-%, more preferably at least 70 wt .-% or at least 75 wt .-%, most preferably at least 80 wt .-% or at least 85 wt .-%, and in particular at least 90 wt .-% or at least 95 wt .-%, each based on the total weight of the sugar mass.
  • saccharide within the meaning of the invention preferably comprises monosaccharides; Oligosaccharides such as disaccharides and trisaccharides; as well as polysaccharides.
  • oligosaccharide within the meaning of the invention preferably comprises disaccharides, trisaccharides, tetrasaccharides and longer-chain saccharides having up to 20 saccharide units.
  • Polymers having more than 20 saccharide units according to the invention are preferably not “oligosaccharides” but “polysaccharides”.
  • the total content of all mono- and oligosaccharides in the sugar mass according to the invention at least 50 wt .-% or at least 55 wt .-%, more preferably at least 60 wt .-% or at least 65 wt .-%, more preferably at least 70 wt % or at least 75% by weight, most preferably at least 80% by weight or at least 85% by weight, and in particular at least 90% by weight or at least 95% by weight, in each case based on the total weight of the sugar mass ,
  • Polysaccharides e.g. Starch
  • the total content of all polysaccharides in the sugar mass according to the invention is at most 5.0% by weight, more preferably at most 4.0% by weight, even more preferably at most 3.0% by weight, most preferably at most 2.0% by weight , And in particular at most 1.0 wt .-%, each based on the total weight of the sugar mass.
  • the sugar mass according to the invention contains virtually no polysaccharides.
  • the sugar mass of the invention contains cellobiose, i. D-glucosyl- ⁇ - (1-> 4) -D-glucose.
  • the cellobiose is preferably at least partially crystalline in the sugar mass.
  • the cellobiose is preferably in free form, i. Cellobiose is not derivatized.
  • the content of cellobiose is at least 0.01 wt%, more preferably at least 0.1 wt%, even more preferably at least 0.5 wt%, most preferably at least 0.75 wt%, and in particular at least 1.0% by weight, in each case based on the total weight of the sugar mass.
  • the content of cellobiose is at least 5 wt%, more preferably at least 10 wt% or at least 20 wt%, even more preferably at least 30 wt% or at least 40 wt%, most preferably at least 50 wt%. -% or at least 60 wt .-%, and in particular at least 70 wt .-% or at least 89 wt .-%, each based on the total weight of the sugar mass.
  • the content of cellobiose is in the range of 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 10% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25% by weight %, 30 ⁇ 20%, 30 ⁇ 15%, 30 ⁇ 10%, 30 ⁇ 5%, 40 ⁇ 35%, 40 ⁇ 30% by weight.
  • the content of cellobiose is in the range of 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 10% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25% by weight %, 30 ⁇ 20%, 30 ⁇ 15%, 30 ⁇ 10%, 30 ⁇ 5%, 40 ⁇ 35%, 40 ⁇ 30% by weight.
  • the sugar mass according to the invention comprises
  • a 4-0- ( ⁇ -D-pyranosyl) -D-glucopyranose component comprising cellobiose and / or lactose
  • the total content of all saccharides is at least 50% by weight, based on the total weight of the sugar mass.
  • the 4-0- ( ⁇ -D-pyranosyl) -D-glucopyranose component comprises cellobiose, it is a 4-0- ( ⁇ -D-glucopyranosyl) -D-glucopyranose component.
  • the 4-0- ( ⁇ -D-pyranosyl) -D-glucopyranose component comprises lactose, it is a 4-0- ( ⁇ -D-galactopyranosyl) -D-glucopyranose component.
  • the 4-0- ( ⁇ -D-pyranosyl) -D-glucopyranose component comprises cellobiose but no lactose.
  • the sugar mass according to the invention as such preferably contains no lactose.
  • the 4-0- ( ⁇ -D-pyranosyl) -D-glucopyranose component comprises lactose, ie D-galactopyranosyl- ⁇ - (1-> 4) -D-glucopyranose, however no cellobiose.
  • the sugar mass according to the invention as such preferably contains no cellobiose.
  • the 4-0- ( ⁇ -D-pyranosyl) -D-glucopyranose component comprises both cellobiose and lactose.
  • the lactose is preferably present at least partially crystalline in the sugar mass.
  • the lactose is preferably in free form, i. the lactose is not derivatized.
  • the content of lactose is at least 0.01 wt .-%, more preferably at least 0.1 wt .-%, more preferably at least 0.5 wt .-%, most preferably at least 0.75 wt .-% and in particular at least 1.0% by weight, in each case based on the total weight of the sugar mass.
  • the content of lactose is in the range of 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 10% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25% by weight %, 30 ⁇ 20%, 30 ⁇ 15%, 30 ⁇ 10%, 30 ⁇ 5%, 40 ⁇ 35%, 40 ⁇ 30% by weight.
  • the content of lactose is in the range of 10 ⁇ 5% by weight, 20 ⁇ 15% by weight, 20 ⁇ 10% by weight, 20 ⁇ 5% by weight, 30 ⁇ 25% by weight %, 30 ⁇ 20%, 30 ⁇ 15%, 30 ⁇ 10%, 30 ⁇ 5%, 40 ⁇ 35%, 40 ⁇ 30% by weight.
  • the sugar mass according to the invention contains more cellobiose than lactose. In another preferred embodiment, the sugar mass of the invention contains less cellobiose than lactose.
  • the relative weight ratio cellobiose: lactose is in the range of 10: 1 to 1:10, more preferably 8: 1 to 1: 8, even more preferably 6: 1 to 1: 6, most preferably 4: 1 to 1: 4, and especially 2: 1 to 1: 2.
  • the relative weight ratio of cellobiose: lactose is in the range of 10: 1 to 1: 1, more preferably 8: 1 to 1: 1, even more preferably 6: 1 to 1: 1, most preferably 4: 1 to 1: 1, and especially 2: 1 to 1: 1.
  • the relative weight ratio of cellobiose: lactose is in the range of 1: 1 to 1:10, more preferably 1: 1 to 1: 8, even more preferably 1: 1 to 1: 6, most preferably 1: 1 to 1: 4, and in particular 1: 1 to 1: 2.
  • the total content of the contained cellobiose and optionally contained lactose at least 10 wt .-% or at least 20 wt .-%, more preferably at least 30 wt .-% or at least 40 wt .-%, more preferably at least 50 wt % or at least 60% by weight, most preferably at least 70% by weight or at least 80% by weight, and in particular at least 90% by weight or at least 95% by weight, in each case based on the total weight of the sugar mass ,
  • % 60 ⁇ 15% by weight, 60 ⁇ 10% by weight, 60 ⁇ 5% by weight, 70 ⁇ 25% by weight, 70 ⁇ 20% by weight, 70 ⁇ 15% by weight , 70 ⁇ 10 wt .-%, 70 ⁇ 5 wt .-%, 80 ⁇ 15 wt .-%, 80 ⁇ 10 wt .-%, 80 ⁇ 5 wt .-%, or 90 ⁇ 5 wt .-%, each based on the total weight of all saccharides contained in the sugar mass, preferably based on the total weight of all mono- and oligosaccharides contained in the sugar mass.
  • the sugar mass according to the invention in addition to the cellobiose and optionally the lactose additionally contains sucrose, i. ⁇ -D-glucopyranosyl- ⁇ -D-fructofuranoside.
  • the sucrose is preferably present at least partially crystalline in the sugar mass.
  • the sucrose is preferably in free form, i. the sucrose is not derivatized.
  • the content of sucrose is at most 90% by weight or at most 80% by weight, more preferably at most 70% by weight or at most 60% by weight, even more preferably at most 50% by weight or at most 40% by weight .-%, most preferably at most 30 wt .-% or at most 20 wt .-%, and in particular at most 10 wt .-% or at most 5.0 wt .-%, each based on the total weight of the sugar mass.
  • the content of sucrose is in the range of 10 ⁇ 5 wt .-%, 20 ⁇ 15 wt .-%, 20 ⁇ 10 wt .-%, 20 ⁇ 5 wt .-%, 30 ⁇ 25 wt %, 30 ⁇ 20%, 30 ⁇ 15%, 30 ⁇ 10%, 30 ⁇ 5%, 40 ⁇ 35%, 40 ⁇ 30% by weight.
  • the content of sucrose is at most 90% by weight or at most 80% by weight, more preferably at most 70% by weight or at most 60% by weight, even more preferably at most 50% by weight or at most 40% by weight .-%, most preferably at most 30 wt .-% or at most 20 wt .-%, and in particular at most 10 wt .-% or at most 5.0 wt .-%, each based on the total weight of all saccharides contained in the sugar mass, preferably based on the total weight of all mono- and oligosaccharides contained in the sugar mass.
  • the content of sucrose is in the range of 10 ⁇ 5 wt .-%, 20 ⁇ 15 wt .-%, 20 ⁇ 10 wt .-%, 20 ⁇ 5 wt .-%, 30 ⁇ 25 wt %, 30 ⁇ 20%, 30 ⁇ 15%, 30 ⁇ 10%, 30 ⁇ 5%, 40 ⁇ 35%, 40 ⁇ 30% by weight.
  • % 40 ⁇ 25% by weight, 40 ⁇ 20% by weight, 40 ⁇ 15% by weight, 40 ⁇ 10% by weight, 40 ⁇ 5% by weight, 50 ⁇ 45% by weight, 50 ⁇ 40 wt%, 50 ⁇ 35 wt%, 50 ⁇ 30 wt%, 50 ⁇ 25 wt%, 50 ⁇ 20 wt%, 50 ⁇ 15 wt%, 50 ⁇ 10% by weight, 50 ⁇ 5 Wt .-%, 60 ⁇ 35 wt .-%, 60 ⁇ 30 wt .-%, 60 ⁇ 25 wt .-%, 60 ⁇ 20 wt .-%, 60 ⁇ 15 wt .-%, 60 ⁇ 10 wt.
  • % 60 ⁇ 5% by weight, 70 ⁇ 25% by weight, 70 ⁇ 20% by weight, 70 ⁇ 15% by weight, 70 ⁇ 10% by weight, 70 ⁇ 5% by weight , 80 ⁇ 15 wt .-%, 80 ⁇ 10 wt .-%, 80 ⁇ 5 wt .-%, or 90 ⁇ 5 wt .-%, each based on the total weight of all saccharides contained in the sugar mass, preferably based on the Total weight of all mono- and oligosaccharides contained in the sugar mass.
  • the sugar mass according to the invention contains more cellobiose than sucrose. In another preferred embodiment, the sugar mass of the invention contains less cellobiose than sucrose.
  • the relative weight ratio of cellobiose: sucrose ranges from 10: 1 to 1:10, more preferably 8: 1 to 1: 8, even more preferably 6: 1 to 1: 6, most preferably 4: 1 to 1: 4, and especially 2: 1 to 1: 2.
  • the relative weight ratio of cellobiose: sucrose ranges from 10: 1 to 1: 1, more preferably 8: 1 to 1: 1, even more preferably 6: 1 to 1: 1, most preferably 4: 1 to 1: 1, and especially 2: 1 to 1: 1.
  • the relative weight ratio of cellobiose: sucrose is in the range of 1: 1 to 1:10, more preferably 1: 1 to 1: 8, even more preferably 1: 1 to 1: 6, most preferably 1: 1 to 1: 4, and in particular 1: 1 to 1: 2.
  • the sugar mass according to the invention contains more lactose than sucrose. In another preferred embodiment, the sugar mass according to the invention contains less lactose than sucrose.
  • the relative weight ratio lactose: sucrose is in the range of 10: 1 to 1:10, more preferably 8: 1 to 1: 8, even more preferably 6: 1 to 1: 6, most preferably 4: 1 to 1: 4, and especially 2: 1 to 1: 2.
  • the relative weight ratio lactose: sucrose is in the range of 10: 1 to 1: 1, more preferably 8: 1 to 1: 1, even more preferably 6: 1 to 1: 1, most preferably 4: 1 to 1: 1, and especially 2: 1 to 1: 1.
  • the relative weight ratio lactose: sucrose is in the range of 1: 1 to 1:10, more preferably 1: 1 to 1: 8, even more preferably 1: 1 to 1: 6, most preferably 1: 1 to 1: 4, and in particular 1: 1 to 1: 2.
  • the sugar mass of the invention contains more total amount of cellobiose and lactose than sucrose ( ⁇ cellobiose + lactose ⁇ > ⁇ sucrose ⁇ ).
  • the sugar mass of the invention contains less total amount of cellobiose and lactose than sucrose ( ⁇ cellobiose + lactose ⁇ ⁇ sucrose ⁇ ).
  • the relative weight ratio total amount of cellobiose and lactose: sucrose is in the range of 10: 1 to 1:10, more preferably 8: 1 to 1: 8, even more preferably 6: 1 to 1: 6, most preferably 4: 1 to 1: 4, and especially 2: 1 to 1: 2.
  • the relative weight ratio total amount of cellobiose and lactose: sucrose is in the range of 10: 1 to 1: 1, more preferably 8: 1 to 1: 1, even more preferably 6: 1 to 1: 1 most preferably 4: 1 to 1: 1, and especially 2: 1 to 1: 1.
  • the relative weight ratio total amount of cellobiose and lactose: sucrose is in the range of 1: 1 to 1:10, more preferably 1: 1 to 1: 8, even more preferably 1: 1 to 1: 6, on most preferably 1: 1 to 1: 4, and especially 1: 1 to 1: 2.
  • the sugar mass according to the invention contains, in addition to cellobiose, in addition to the optionally contained lactose and in addition to the sucrose optionally contained an additional saccharide component.
  • the additional saccharide component may comprise one or more different saccharides independently selected from monosaccharides, oligosaccharides and polysaccharides, but neither cellobiose nor lactose nor sucrose.
  • the additional saccharide component according to the invention preferably does not comprise any polysaccharides but only monosaccharides and / or oligosaccharides.
  • the additional saccharide component comprises glucose, glucose syrup, fructose and / or maltodextrin.
  • the content of additional saccharide component is at least 0.01% by weight, more preferably at least 0.1% by weight, even more preferably at least 0.5% by weight, most preferably at least 0.75% by weight. -% and in particular at least 1.0 wt .-%, each based on the total weight of the sugar mass.
  • the content of additional saccharide component is at most 25% by weight or at most 22.5% by weight, more preferably at most 20% by weight or at most 17.5% by weight, still more preferably at most 15% by weight .-%, most preferably at most 12.5 wt .-% and in particular at most 10 wt .-%, each based on the total weight of the sugar mass.
  • the content of additional saccharide component is at least 0.01% by weight, more preferably at least 0.1% by weight, even more preferably at least 0.5% by weight, most preferably at least 0.75% by weight. -% and in particular at least 1.0 wt .-%, each based on the total weight of all saccharides contained in the sugar mass, preferably based on the total weight of all mono- and oligosaccharides contained in the sugar mass.
  • the content of additional saccharide component is at most 20% by weight, more preferably at most 17.5% by weight, still more preferably at most 15% by weight, most preferably at most 12.5% by weight, and especially at most 10% by weight, in each case based on the total weight of all saccharides contained in the sugar mass, preferably based on the total weight of all mono- and oligosaccharides contained in the sugar mass.
  • the additional saccharide component comprises sucrose and glucose syrup.
  • the relative weight ratio of sucrose to glucose syrup is in the range of 5: 1 to 1: 1, more preferably 4: 1 to 2: 1.
  • the sugar mass according to the invention contains no further saccharides in addition to cellobiose, sucrose and glucose syrup.
  • the sugar mass according to the invention is relative to the total content of all saccharides in the sugar mass, which is preferably at least 70% by weight based on the total weight of the sugar mass,
  • the content of cellobiose in the range of 30 to 70% by weight; more preferably in the range of 40 to 60% by weight; and
  • sucrose in the range of 20 to 60 wt .-%; more preferably from 30 to 50% by weight; and
  • glucose syrup in the range of 4 to 20% by weight; more preferably from 8 to 16% by weight, based on the glucose contained in the glucose syrup.
  • the sugar mass according to the invention preferably contains no fructose.
  • the sugar mass according to the invention preferably contains neither cellotriose nor cellotetraose, nor cellopentaose, nor cellohexaose.
  • a 1 to A 7 comprises the sugar mass according to the invention, in each case in wt .-% based on the total weight of all saccharides contained in the sugar mass, preferably based on the total weight of all mono- and oligosaccharides contained in the sugar mass, (i ) Cellobiose, (ii) optionally sucrose, (iii) optionally lactose and (iv) optionally additional saccharide component:
  • the sugar mass according to embodiment A 5 5 to 85 wt .-% cellobiose, 5 to 85 wt .-% sucrose, 0 to 85 wt .-% lactose and 5 to 30 wt .-% additional saccharide Component comprises, based on the total weight of all saccharides contained in the sugar mass, preferably based on the total weight of all mono- and oligosaccharides contained in the sugar mass.
  • the sugar mass according to the invention in each case in wt .-% based on the total weight of all saccharides contained in the sugar mass, preferably based on the total weight of all contained in the sugar mass mono- and oligosaccharides, i) cellobiose, (ii) optionally sucrose, (iii) optionally lactose and (iv) optionally additional saccharide component:
  • the sugar mass according to the invention comprises, in each case in% by weight, based on the total weight of all saccharides contained in the sugar mass, preferably based on the total weight of all mono- and oligosaccharides contained in the sugar mass, i) cellobiose, (ii) optionally sucrose, (iii) optionally lactose and (iv) optionally additional saccharide component:
  • the sugar mass according to the invention comprises, in each case in% by weight, based on the total weight of all saccharides contained in the sugar mass, preferably based on the total weight of all mono- and oligosaccharides contained in the sugar mass, i) cellobiose, (ii) optionally sucrose, and (iv) maltodextrin or glucose syrup (additional saccharide component), but preferably no lactose:
  • the sugar masses according to the invention according to the embodiments A 1 to A 7 , B 1 to B 7 , C 1 to C 14 and D 1 to D 40 are each preferably additionally a preservative, preferably potassium sorbate, particularly preferably having a content in the range from 0.01 to 0.5 wt .-% based on the total weight of the sugar mass, and / or a sweetener component, preferably Stevia, particularly preferably with a content of 0.005 to 0.5 wt .-% based on the total weight of Contain sugar mass.
  • the sugar mass according to the invention comprises, in each case in% by weight, based on the total weight of all saccharides contained in the sugar mass, preferably based on the total weight of all mono- and oligosaccharides contained in the sugar mass, ii) optionally sucrose, (iii) lactose and (iv) maltodextrin or glucose syrup (additional saccharide component), but preferably no cellobiose:
  • the sugar masses according to the invention according to the embodiments E 1 to E 40 are each preferably additionally a preservative, preferably potassium sorbate, especially preferably with a content in the range of 0.01 to 0.5 wt .-% based on the total weight of the sugar mass, and / or a sweetener component, preferably Stevia, particularly preferably with a content of 0.005 to 0.5 wt. % based on the total weight of the sugar mass.
  • a preservative preferably potassium sorbate
  • a sweetener component preferably Stevia
  • the sugar mass according to the invention preferably additionally contains a sweetener component.
  • the sweetener component according to the invention basically comprises all physiologically compatible substances which produce a sweet taste, but are not saccharides.
  • the sweetening component comprises sweeteners and / or sugar substitutes.
  • Preferred sweeteners are selected from the group consisting of acesulfame, aspartame, aspartame-acesulfame salt, cyclamate, neohesperidin, neotame, saccharin, sucralose, stevioglycoside, in particular stevioside, thaumatin, alitame, brazzein, dulcine, hernandulcine, lugdunam, monellin , Pentadin, Curculin, Miraculin, Osladin, Perillartin, Stevia, and mixtures thereof.
  • Preferred sugar substitutes are selected from the group consisting of sorbitol, xylitol, mannitol, isomalt, maltitol, lactitol, erythritol and mixtures thereof.
  • the content of the sweetener component in the sugar mass according to the invention depends in particular on its sweetening power.
  • the content of the sweetener component is in the range of 0.0001 to 1.0% by weight, more preferably 0.001 to 0.8% by weight, based on the total weight of the sugar mass.
  • the sugar mass of the invention may optionally contain other conventional ingredients in conventional amounts, e.g.
  • Thickeners e.g., gelatin, carrageenan, locust bean gum, pectins, vegetable fibers, guar gum, xanthan gum, alginates, carboxymethyl cellulose (CMC), gum arabic, etc.
  • CMC carboxymethyl cellulose
  • Dyes e.g., grains, anthocyanins, azo dyes, carotenoids, coloring foods, etc.
  • Acidulants e.g., citric acid, lactobionic acid
  • Humectants e.g., glycerol
  • glycerol e.g., glycerol
  • Preservatives e.g., sorbic acid, potassium sorbate.
  • Preferred amounts of these ingredients are each in the range of 0.001 to 10 wt .-%, particularly preferably 0.01 to 3 wt .-%, each based on the total weight of the sugar mass.
  • the cellobiose, the optionally present lactose and optionally present sucrose are preferably present in the sugar mass according to the invention at least partially crystalline.
  • the mean particle diameter of the crystallites or crystalline particles of cellobiose and / or lactose and / or sucrose is preferably in the range from 4 to 100 ⁇ m, more preferably from 10 to 90 ⁇ m.
  • 100 g of the sugar mass according to the invention as nutritional information has an energy content (physiological energy content) of at most 100 kJ or at most 90 kJ, more preferably at most 80 kJ or at most 70 kJ, even more preferably at most 60 kJ or at most 50 kJ, most preferably at most 40 kJ or at most 30 kJ, and in particular at most 20 kJ or at most 10 kJ.
  • energy content physiological energy content
  • Another aspect of the invention relates to the use of the above-described sugar mass according to the invention for the production of baked goods and / or confectionery; and a method for producing baked goods and / or confectionery comprising bringing together the bakery products and / or confectionery with the above-described sugar mass according to the invention, wherein in the case of bakery products before, during and / or after baking the baked goods.
  • the sugar mass according to the invention particularly preferably serves as a fondant or dry fondant.
  • a further aspect of the invention relates to a method for producing a sugar mass according to the invention described above, comprising contacting cellobiose with at least one further ingredient of the sugar mass.
  • the cellobiose, the optionally used lactose, the optionally used sucrose and the optionally used additional saccharide Preferably component first milled and then mixed together. However, according to the invention they can also be ground together in a mill at the same time.
  • Another aspect of the invention relates to baked goods and / or confectionery products comprising a sugar mass according to the invention described above.
  • Preferred baked goods include foods made from cereals or cereal products which are baked.
  • the baked goods are selected from the group consisting of bread, biscuits and pastry.
  • Preferred baked goods include longer-lasting long-life baked goods.
  • Biscuits according to the invention comprises baked goods made from bread dough which weigh no more than 250 g. Typical examples of biscuits are rolls, Kipferl, croissants and pretzels.
  • Fine baked goods (pastries) are distinguished from bread and biscuits preferably by a higher fat and sugar content, namely taken together at least 1/9 of the flour content. Sweet pastries as well as lye pastries, crackers and savory biscuits, regardless of their preparation, are also part of the pastry.
  • Classic pastries are cookies, cakes and pies.
  • Preferred confectionery products include confectionery such as chocolates, liquid-filled chocolates, candy, chewy candy, toffees, marshmallows, cotton candy, lokum and halva, cocoa products such as chocolate, sugar-preserved fruits such as jam, jam, jelly and candied fruit, gummy bears and others Fruit gums, nuts based specialties such as nougat and marzipan, as well as ice cream.
  • Maltodextrin was ground with various saccharides to dry fondant, the proportion of maltodextrin in the dry sugar mass being 12% each.
  • saccharides sucrose and cellobiose were used in different mixing ratios.
  • the sucrose was exchanged from 0 to 100% in 10% steps by cellobiose.
  • the dried fondants in which more than 70% of the sucrose was replaced by cellobiose, were used with Sweeteners adjusted to the same sweetness and were mixed with preservative.
  • a dry fondant can be prepared with cellobiose.
  • the fondant with cellobiose is temperature stable. Upon heating, less of the cellobiose dissolves and upon cooling, less of the cellobiose crystallizes out, resulting in conventional fondants based on sucrose to undesirable efflorescence.
  • the fondant according to the invention with cellobiose shows a completely different drying behavior than conventional fondants based on sucrose.
  • a dry fondant based on cellobiose was prepared with the following composition:
  • This dry fondant gave with the optimum amount of water a shiny, white, sensory savory glaze of the following composition:
  • the hiding power of three different fondants was measured reflectometrically.
  • Example 2 the cellobiose-based dry fondant (according to the invention, Example 2).
  • the different fondants were first adjusted with water to about the same viscosity.
  • the following table shows the results of the viscosity measurements.
  • the viscosities of the fondants were carried out at 40 ° C with a tempered Bostwick viscometer. It was measured how far the viscous mass flowed within 30 seconds (flow length indicated in scale divisions):
  • Example 2 The three glazes of about the same consistency (Example 2) were stirred for 30 minutes at 60 ° C. Subsequently, the fondants were poured into Petri dishes and observed.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne une préparation à base de sucre, de préférence, pâteuse destinée à la confection de pâtisserie et/ou de sucrerie, notamment d'un fondant ou d'un fondant sec. La préparation à base de sucre contient de la cellobiose et éventuellement aussi du lactose, et se caractérise, par rapport aux préparations à base de sucre classiques, par une meilleure stabilité en température et au dégel ainsi que par une faible valeur énergétique physiologique.
PCT/EP2016/051375 2015-01-22 2016-01-22 Préparation à base de sucre contenant de la cellobiose WO2016116619A1 (fr)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017068034A1 (fr) * 2015-10-22 2017-04-27 Givaudan Sa Amélioration de la sucrosité
WO2019166514A1 (fr) 2018-02-28 2019-09-06 C-Lecta Gmbh Enrichissement enzymatique in situ d'aliments avec des glucides fonctionnels

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Publication number Priority date Publication date Assignee Title
EP0166362A2 (fr) * 1984-06-26 1986-01-02 Hoechst Aktiengesellschaft Procédé pour la préparation de polysaccharides hydrosolubles, les saccharides ainsi obtenus et leur utilisation
EP0316254A2 (fr) * 1987-09-28 1989-05-17 Vioryl S.A. Traitement d'aliments
WO2003026613A1 (fr) * 2001-09-28 2003-04-03 Mcneil-Ppc, Inc. Composition pharmaceutique a base de fondant
EP1930012A1 (fr) * 2005-09-27 2008-06-11 Asahi Kasei Chemicals Corporation Composition contenant un cello-oligosaccharide
EP1987722A1 (fr) * 2007-05-02 2008-11-05 Pfeifer & Langen Kommanditgesellschaft Procédé de fabrication d'articles fondants coulés
WO2012084148A1 (fr) * 2010-12-21 2012-06-28 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Isomaltulose dans des sauces fondantes

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0166362A2 (fr) * 1984-06-26 1986-01-02 Hoechst Aktiengesellschaft Procédé pour la préparation de polysaccharides hydrosolubles, les saccharides ainsi obtenus et leur utilisation
EP0316254A2 (fr) * 1987-09-28 1989-05-17 Vioryl S.A. Traitement d'aliments
WO2003026613A1 (fr) * 2001-09-28 2003-04-03 Mcneil-Ppc, Inc. Composition pharmaceutique a base de fondant
EP1930012A1 (fr) * 2005-09-27 2008-06-11 Asahi Kasei Chemicals Corporation Composition contenant un cello-oligosaccharide
EP1987722A1 (fr) * 2007-05-02 2008-11-05 Pfeifer & Langen Kommanditgesellschaft Procédé de fabrication d'articles fondants coulés
WO2012084148A1 (fr) * 2010-12-21 2012-06-28 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Isomaltulose dans des sauces fondantes

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Title
NAKAMURA S ET AL: "Bioavailability of cellobiose by tolerance test and breath hydrogen excretion in humans", NUTRITION, ELSEVIER INC, US, vol. 20, no. 11-12, 20 November 2004 (2004-11-20), pages 979 - 983, XP004652889, ISSN: 0899-9007, DOI: 10.1016/J.NUT.2004.08.005 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017068034A1 (fr) * 2015-10-22 2017-04-27 Givaudan Sa Amélioration de la sucrosité
US11071317B2 (en) 2015-10-22 2021-07-27 Givaudan S.A. Sweetness enhancement
WO2019166514A1 (fr) 2018-02-28 2019-09-06 C-Lecta Gmbh Enrichissement enzymatique in situ d'aliments avec des glucides fonctionnels

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