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    • 专利摘要:
    A baked cake is described, by weight and on a dry matter basis, comprising at least 30% flour, at least 70% weight of the total amount of flour consisting of rye flour, at most 5.0% total fat, at least 15% water based of total weight, at least one added extensive sweetener, and at least 35% of added extensive sweeteners and possibly added conventional sugars, with the proportion of added conventional sugars not exceeding 50% with respect to the total added extensive sweeteners and added conventional sugars sugars, where all of the added extensive sweeteners and the optional added conventional sugars have a number average molecular weight, Mn, in the range 150-250 g / mol, and where up to 85% of all added sweeteners are from polyols, including sugar alcohols, said polyols having a molecular weight greater than h he molecular weight of glucose.
    公开号:BE1023307B1
    申请号:E2016/5275
    申请日:2016-04-22
    公开日:2017-01-30
    发明作者:Marloes Kramer；Parys Els Van；Stichele Jan Vander；Abeelen Suzanne Van；Martijn Noort；Albert Jurgens；Stefano Renzetti
    申请人:Koninklijke Peijnenburg B.V.；
    IPC主号:
    专利说明:

    Gingerbread with a reduced sugar content
    SCOPE OF THE INVENTION
    The present invention relates to replacing conventional sugars in cakes. More particularly, the invention relates to a gingerbread whose conventional sugars content has been largely replaced by other sweeteners, while the gingerbread still retains its known and trusted structure.
    BACKGROUND OF THE INVENTION
    In the Netherlands and Belgium, and also in the west of Germany, there is an important demand for a special cake that is called "gingerbread" or "gingerbread" in the Netherlands, and is previously known as "gingerbread" in Belgium. These three names will be used interchangeably in this document and all mean the same type of cake that, due to its brown color in combination with its relatively high moisture content, forms a unique offer between the other commercially available cakes or pastries.
    A typical feature of gingerbread is that rye flour (“rye flour”) is used mainly and often almost exclusively in the dough. The choice to mainly use rye flour is at least partly responsible for the typical soft and airy texture of gingerbread. Rye flour, apart from gingerbread, is used in few other commercial baking types, other than in bread. Rye flour is an essential ingredient in rye bread ("pain de seigle"), and we also find it in gingerbread, chewy (also called chewy or chewy, usually with anise flavor), and in crispbread.
    However, crispbread has a much lower moisture and sugar content than gingerbread.
    Gingerbread has a very special structure, rather chewy than brittle, which is further characterized by a certain elasticity or resilience that allows the cake to spring back relatively quickly to about its original volume after a slight compression.
    A further characteristic of gingerbread is its sweet taste. The conventional recipes for gingerbread therefore prescribe a high content of conventional sugars. Commercial gingerbread known today usually contains 35% to 45% sugar. This makes the known gingerbread, despite its low fat content, a concentrated source of the so-called conventional sugars, in the sense as used in this document. NL 2005131 describes a method for preparing dough for gingerbread and baking gingerbread.
    However, conventional sugars are becoming less and less desirable in commercial food products. An attempt has also been made to develop "low-sugar" gingerbread. This has proved to be a very difficult task for the time being. We think that the reason for this is that without the conventional amounts of conventional sugars it has still proved impossible to maintain the known structure of gingerbread. The commercially available "low-sugar" gingerbread still contain at least 23% by weight of conventional sugars. NL 8600997 describes a gingerbread intended for diabetics in which at least 86.85% of the total of conventional sugars and diabetic sweets consists of sorbitol. The disadvantage of this gingerbread is that these high sorbitol levels usually have a laxative effect even with limited consumption, which is very unpleasant for the consumer. In addition, sorbitol tends to crystallize within a few weeks, well before the expiration of the regular shelf life of 15 weeks, at such high concentrations. This gives a white rash on the outside of the product, which makes the product unattractive for the consumer.
    There is therefore still a need for gingerbread in which at least 50% of the traditional content of conventional sugars has been replaced by sweeteners, while maintaining the good structure, while still minimizing the risk of laxative effect.
    The present invention has for its object to provide for the avoidance or at least alleviation of the problems described above and / or general improvements.
    SUMMARY OF THE INVENTION
    According to the invention there is provided a baked cake, a method for its manufacture, as well as a dough as an intermediate in said preparation, as defined in any of the appended claims.
    In one embodiment, the present invention provides a baked cake, the contents being calculated on a dry matter basis, unless stated otherwise, comprising at least 30% flour by weight, at least 70% by weight of the total amount of flour consisting of rye flour , • no more than 5.0% weight of total fat, • at least 15% weight of water based on the total weight of the cake, • at least one added extensive sweetener, and • at least 35% weight on the total of added extensive sweeteners together with possibly further added conventional sugars, the proportion of added conventional sugars not exceeding 50% by weight with respect to the total of the added extensive sweeteners and the added conventional sugars, with the whole of the added extensive sweeteners and the added conventional sugars for if the latter are present, have an average molecular weight on the basis of the number, Mn, the so-called number average molecular weight, which is at least 150 g / mol and at most 250 g / mol, and where of all added sweeteners, including conventional added sugars, at most 85% weight consists of polyols, including sugar alcohols, wherein those polyols have a molecular weight that is higher than the molecular weight of glucose.
    We have found that the cake according to the present invention is a cake with approximately the correct gelatinization temperature ("onset of starch gelatinization") to give the desired structure of gingerbread, while the cake has a considerably reduced content of added conventional sugars without being the taste has been altered in a disruptive manner, and also while the risk of laxative effect due to consumption of the cake remains strongly limited, and can even be avoided.
    In another embodiment, the present invention provides a method for manufacturing a baked cake according to the present invention, comprising the steps of a) mixing water and at least a portion of the sweeteners to be added to obtain a mixture , b) optionally heating the mixture from step a) to a temperature of at least 85 ° C to obtain a warm mixture, c) mixing the mixture from step a) or the warm mixture from step b) with at least at least part of the flour to obtain a ground dough, also called brewing dough, d) mixing the ground dough with herbs and other possible ingredients, as well as with the possible rest of the sweeteners to be added, to obtain a vomit dough, and e) baking the vomit dough into the baked cake.
    In yet another embodiment, the present invention provides a dough suitable for baking the cake according to the present invention, wherein the contents are calculated on a dry matter basis, unless stated otherwise, comprising at least 30% flour by weight, at least 70% by weight of the total amount of flour consists of rye flour, • at most 5.0% by weight of total fat, • at least 15% by weight of water based on the total weight of the dough, • at least one added extensive sweetener, and • at least 35% by weight of the total added extensive sweeteners together with possibly further added conventional sugars, the proportion of added conventional sugars being at most 50% by weight with respect to the total of added extensive sweeteners and added conventional sugars, the whole of the added extensive sweeteners and the added conventional sugars, insofar as these the latter are present, have an average molecular weight, calculated on the basis of number, Mn, which is at least 150 g / mol and at most 250 g / mol, and wherein at most 85% of all added sweeteners consists of polyols, including sugar alcohols, wherein said polyols have a molecular weight that is higher than the molecular weight of glucose.
    It is noted here that, based on dry matter, the vomiting dough and the baked cake have an identical composition. The difference lies in the structure of the ingredients present, in addition to the expected difference in water content. The brewing dough differs only slightly from the vomiting dough, provided that in step d) only a very limited amount of additional ingredients is added, as is typically the case. Usually only some fat, baking powder and spices are added, which usually makes up about 2% of the entire dry-based recipe, and all the other ingredients have already been fully incorporated into the brewing dough. The limits imposed on the dough and / or the baked cake according to the present invention, based on dry matter, can therefore apply to the vomiting dough, and if adjusted by a factor of 1.02, unless an exact value is known from the actual recipe, for the brewing dough.
    We have found that this dough is a suitable basis for baking a cake according to the present invention, with the advantages associated with it that have already been mentioned above.
    DETAILED DESCRIPTION
    The present invention will be described below in certain embodiments and with any reference to certain drawings, but the invention is not limited thereto, but only by the claims. The possible drawings are only schematic and not restrictive. In the drawings, some of the elements may be exaggerated and not drawn to scale for illustrative purposes. The dimensions, also relative, in the drawings therefore do not necessarily correspond to how the invention is put into practice.
    In addition, the terms, first, second, third, and the like, are used in the description and in the claims to distinguish between similar elements and not necessarily to describe a sequential or chronological order. These terms are interchangeable under appropriate conditions and the embodiments of the invention may occur in sequences other than those described and illustrated herein.
    In addition, the terms top, bottom, over, under, and the like in the description and in the claims are used for descriptive purposes and not necessarily to indicate relative positions. These terms thus used are interchangeable under appropriate conditions and the embodiments of the invention may occur in sequences other than those described and illustrated herein.
    The term "include," as used in the claims, is not to be construed as limiting the elements listed in context therewith. It does not exclude that other elements or steps occur. It is to be considered as prescribing the presence of the specified characteristics, numbers, steps or parts as prescribed, but does not exclude the presence or addition of one or more other characteristics, numbers, steps or parts, or groups thereof. Thus, the scope of "an article comprising means A and B" should not be limited to an article consisting solely of means A and B. It is to say that A and B are the only elements of interest to the article in connection with the present invention to be. Accordingly, the terms "include" or "include" also include the more limited terms "consist essentially of" and "consist of".
    An important parameter for the structure of gingerbread is the gelatinization temperature ("onset temperature") of the dough. This is the temperature at which the liquid dough changes to a solid cake during the baking process. This parameter is preferably measured with a so-called Forced Resonance Analyzer according to the Dynamic Mechanical Thermal Analysis (DMTA) method, whereby the temperature of the sample is raised during the analysis.
    More specifically, the DMTA analysis is carried out as follows. Preferably, a model dough is used, i.e. a simplified composition containing only the main ingredients: the (rye) flour, the sugars and / or sweeteners, and water. The dough is then obtained by dissolving the sugars and sweeteners in water and boiling up to 102 ° C to a cooking, correcting for the loss of moisture. The mixing pot of a Farinograph is brought to a temperature of 82 ° C, and the flour is premixed therein for 5 minutes and a stirring speed of 30 rpm. The coke is then added and the mixing is continued for about 2 minutes at 30 rpm. A total weight of "brewing dough" is thus prepared in the farinograph of, for example, 0.6 kg. In a next step, the dough is stored for 10 hours at 69 ° C in a Weiss room and finally for 1 hour at 8 ° C. After this resting in the Weiss chamber, 0.55 kg of the dough is placed in the farinograph and mixed for 9.5 minutes at 18 ° C and a stirring speed of 30 rpm. Then the "vomit dough" obtained in this way is transferred to the rheometer for the DMTA test. For the DMTA analysis, we preferably use a TA-Instrument Discovery HR-2 (DHR2) type rheometer equipped with a 25 mm cross-serrated ETC-type steel plate geometry, and an Environmental Test Chamber (ETC). The opening is set to 2000 microns. A little more than 1 ml of the dough is carefully placed on the bottom plate of the device. After slowly lowering the top plate to the final opening distance, the dough that was pressed outside of the plates is carefully removed, and the outer visible surface of the dough is covered with a paraffin oil using a brush. The sample is now conditioned for 5 minutes at 20 ° C. The visco-elastic moduli are then determined at a constant stress amplitude of 5 * 10 -4 (-) and during a temperature run-up of 20 ° C to 120 ° C at a speed of 5 degrees Celsius per minute. The frequency used during the test is 1 Hz. The test gives the results of a "storage modulus" (G ") and a loss or" loss modulus "(G"), expressed in pascal (Pa). The complex modulus (G * = V (G'2 + G ”2) can then be calculated from these values, which is then plotted in a graph as a function of the temperature. G * at the gelatinization temperature ("onset"), followed by a sharp rise in the Pa indicating the gelatinization temperature (Tonset), which are the two important gelatinization parameters ("onset parameters").
    In the context of the present invention, the term "flour" is widely used as meaning finely ground grain in all its forms, which is sometimes called "flour" (EN: "flour", FR: "farine", DE: "Mehl") what is left after the separation of bran or germ, and what is sometimes referred to in some narrow sense in certain other circumstances as "flower" (FR: "fleur de farine", DE: "Auszugsmehl") . In contrast to the narrow meaning, the broad meaning is therefore used in this context. Rye flour therefore also includes rye flour, and wheat flour therefore also includes the product called wheat flour. The inventors point out that this definition of flour differs from that used, for example, by the Dutch commodities law. The Dutch commodities law defines "flour" as "the largely powdered product obtained by crushing or crushing the fruits of grain or the seeds of buckwheat, from which germs and parts of the husk may have been wholly or partially extracted, and of which, to the extent for barley, oats, rice, wild rice or buckwheat, the caps have been removed ”, and comes very close to the way in which the term“ flour ”is used in this document. The term "flower" is more closely defined in the Dutch commodities law as "flour, in which germs and parts of the skin cannot be seen with the naked eye". In Belgium, on the other hand, the term "flour" is rarely used, and the term "flour" is often used in its broader sense.
    In the context of the present invention, conventional monosaccharides are all monosaccharides and disaccharides, with the exception of pure polyols. The monosaccharides and / or disaccharides also have a free carbonyl function, for example an aldehyde with glucose and a ketone with fructose, which can also form an ether function upon ring closure, dimerization, oligomerization or polymerization, or have at least one ether function, such as lactose , galactose and sucrose.
    In the context of the present invention, the term "carbohydrates" denotes the family of substances with the elemental formula Cm (H2 O) n. Technically, carbohydrates are carbon hydrates, but structurally it is more correct to regard them as polyhydroxy aldehydes and ketones. In biochemistry, the term is regarded as a synonym for "saccharide", a group comprising sugars, but also starch and cellulose, and the substances are excluded with only 1 or 2 carbon atoms (for example formaldehyde CH20). The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. The monosaccharides and disaccharides are considered "sugars", in the current context the "conventional sugars". The monosaccharides are the simplest carbohydrates that can no longer be hydrolyzed to smaller carbohydrates.
    The conventional sugars belong to the family of carbohydrates, but the elements with only 1 or 2 carbon atoms are preferably excluded from that family. Depending on the state of the carbonyl group, as an aldehyde or as a ketone function, one also speaks of aldoses and ketoses. Depending on the number of carbon atoms, trioses (3), tetroses (4), pentoses (5), hexoses (6) and so on are spoken. A potentially useful definition of the conventional sugars that predominate in food products is that this term includes the total of all aldopentoses, hexopentose, aldohexoses, ketohexose, and disaccharides of any of these two. Most of these monosaccharides can occur side by side in an open form on one side and a closed ring form on the other, a form in which the aldehyde / ketone carbonyl group and a hydroxyl group are reacted with each other to form a hemiacetal and a hemiacetal to form an additional COC bridge. In addition, various stereoisomers usually also occur within each structural formula, due to the frequent presence of stereo centers, such as the carbon atoms that carry a hydroxyl function.
    The following conventional sugars in particular are used, with their basic chemical formula and their molecular weights:
    In the context of the present invention, all sweet-tasting substances with exclusively free OH functions are considered polyols, i.e. all oxygen atoms are present therein exclusively in alcohol functions, and this with at least 3 free OH functions. This definition therefore excludes the conventional sugars as polyols, and also the divalent glycols, such as ethylene glycol and the two possible propylene glycols. This definition also includes glycerol or glycerin. The following polyols in particular are used, with their European approval number as food additive, their basic chemical formula and their molecular weights:
    This definition of polyols differs from that used in European legislation under EU regulation no. 1169/2011 of October 25, 2011. In it, polyols are defined more broadly as "alcohols containing more than two hydroxyl groups", and sugars are defined as "all mono and disaccharides present in food, with the exception of polyols". As a result, when "polyols" are indicated on a food label, they include all polyols as defined in this document in the context of the present invention, but also the "sugar alcohols" as defined further in this document in the context of the present invention.
    In the context of the present invention, extensive sweeteners ("bulk sweeteners") are understood to mean all carbohydrates with a molecular weight of at most 10000 g / mol, other than conventional sugars, which still make a noticeable contribution to the "bulk" of the dough and / or of the product, being its structure. This is in contrast to the so-called "intensive" sweeteners, such as aspartame, which have high sweetening values, significantly higher than sucrose, and so high that only very small quantities can be used, quantities that are too unimportant to be able to contribute to bulk of the dough and / or of the product.
    A useful definition of extensive sweetener (bulk sweetener) could be these carbohydrates, defined above as the substances with the elemental formula Cm (H2O) n, but where from the family the elements are preferably made with only 1 or 2 carbon atoms. which are at least substantially soluble in water and preferably those that have a molecular weight of at most 10 000 g / mol, preferably less than 10 000 g / mol. Substantially soluble in water is herein defined as being at least 50% by weight soluble in water at 100 ° C when mixed in a weight ratio of 1 part by weight of dietary fiber to 100 parts by weight of water, preferably only 10 parts by weight of water.
    In the context of the present invention, an extensive sweetener according to this definition should not taste sweet, or contribute to the sweet taste of the product in which it is incorporated. What is essential is that the carbohydrate is used in an amount that contributes to the structure of the product, or the dough therefor. This means that with the simple omission of this particular ingredient, the structure of the product obtained is noticeably different. Optionally, for practical reasons, the upper limit in this definition can be reduced to at most 8000, preferably at most 7000, more preferably 6000, even more preferably at most 5000, preferably at most 4000, more preferably at most 3000, or even up to 1802. The substances with molecular weights above 1800 are, given the requirement of the average molecular weight calculated on the basis of number, necessarily only present in very small quantities in the product. And because the average is calculated on the basis of number, and not on the basis of weight, their contribution to that calculation is usually so small that they can be neglected. It is therefore generally sufficient, when analyzing an unprecedented product, to limit oneself to those carbohydrates with a molecular weight of at most 300, preferably at most 1800, for which simple "Ion Exchange Chromatography" analysis methods can be found. In the context of the present invention, the polyols as defined above, as well as the following groups and compounds, where possible accompanied by their European recognition number as food additive, their basic chemical formula and their molecular weights, are considered as extensive sweeteners. Oligosaccharides, i.e. oligomers with a - based on number - average degree of polymerization ("Dp") in the range of 3 to 10 monosaccharides. This definition therefore excludes the dimers of monosaccharides, such as sucrose / sucrose, maltose and lactose, which are among the conventional sugars. Most industrial oligosaccharides are mixtures that can be characterized by an average molecular weight, calculated on the basis of number ("Mn"). Be important for example
    (*) G stands for glucose and F stands for fructose • soluble dietary fiber (“dietary fiber”) such as polydextrose (E1200: a synthetic polymer of glucose, possibly available in a mixture with +/- 10% sorbitol and 1% citric acid ) or soluble glucofiber. The term "soluble" is defined in this context as at least 50% by weight soluble in water at 100 ° C when mixed in a weight ratio of 1 part by weight of dietary fiber to 10 parts by weight of water. • the so-called sugar alcohols ("sugar alcohols") as for example:
    It should be noted that these categories of extensive sweeteners are combined in some sources and / or may show some overlap. For example, oligosaccharides are sometimes considered as (short-chain) soluble dietary fibers, in the way they behave in the human body.
    In an embodiment of the present invention, the cake is suitable to be considered "gingerbread" or "gingerbread" in the Netherlands, and / or "gingerbread" in Belgium. The inventors state that these names are very specific and offer a clear distinction between these types of cake and all the other cakes that are available on the market. They are therefore very recognizable to consumers in Belgium, the Netherlands and Germany, and define a well-defined category of consumer products for those consumers, with well-known limits of where the concept begins and where it ends.
    In an embodiment of the cake according to the present invention, on the basis of the number of average molecular weight Mn of the whole of the added extensive sweeteners and the added conventional sugars, if the latter are present, it is at least 160 g / mol, preferably at least 170 g / mol, more preferably at least 180 g / mol, even more preferably at least 190 g / mol, still more preferably at least 195 g / mol, preferably at least 197 g / mol, at more preferably at least 199 g / mol, even more preferably at least 202 g / mol, still more preferably at least 204 g / mol, preferably at least 206 g / mol, more preferably at least 208 g / mol , even more preferably at least 210 g / mol, and optionally at most 240 g / mol, preferably at most 230 g / mol, more preferably at most 220 g / mol, even more preferably at most 210 g / mol , still more preferably at most 208 g / mol, preferably at most 206 g / mol, with me there is preferably at most 204 g / mol, even more preferably at most 202 g / mol, still more preferably at most 200 g / mol. The inventors have found that the maintenance of this characteristic ensures that the structure of the baked gingerbread or gingerbread very closely approximates the structure of the gingerbread or gingerbread already known to the consumer, but with the usual amounts of conventional sugars hitherto. . In this way, the low-sugar or sugar-free gingerbread and / or gingerbread is the most faithful copy of its known sugar-rich alternative, i.e. with a structure that is very similar, and possibly even without discernible differences for the ordinary consumer.
    In an embodiment of the present invention, at most 80% by weight of all added sweeteners are polyols, including sugar alcohols, said polyols having a molecular weight higher than the molecular weight of glucose, preferably at most 75%, at more preferably at most 60%, even more preferably at most 50%, preferably at most 30%, more preferably at most 20%, even more preferably at most 10% of all added sweeteners. The inventors have found that limiting these higher molecular weight polyols causes the product to have a less high laxative effect. In addition, a lower input of these high molecular weight polyols makes it easier to bake the cake. The structure will also be more homogeneous, and the crumb of the baked cake will be more open, which also benefits the elasticity of the product.
    In one embodiment of the present invention, the dry-based cake comprises at most 55% flour weight, preferably at most 52% weight, more preferably at most 48%, even more preferably at most 45%, and optionally at least 33% weight of flour, preferably at least 35% weight, more preferably at least 37% weight, even more preferably at least 40% weight, and still more preferably at least 42% weight of flour. Keeping the flour content within these limits greatly contributes to a good structure of the baked cake. Too little flour would give too little structure, and when too much flour is used one gets a product that is too hard, that shows too little resilience or elasticity.
    In an embodiment of the present invention, the flour in the cake and / or the dough consists of at least 73% weight of rye flour, preferably at least 75% weight, more preferably at least 80% weight, even more preferably at least 85% weight, preferably at least 90% weight, more preferably at least 95% weight, even more preferably at least 98% weight of rye flour. The rye flour that is preferably used has a moisture content of 13.5%, an ash content of at least 0.50% weight on dry matter, and a protein content of about 8% on dry matter. The inventors have found that the gingerbread or gingerbread retains its familiar structure, appearance and taste when this condition is met. The inventors have found that part of the flour can be replaced with a flour other than rye flour if desired, but that it is nevertheless advantageous for the structure, appearance and taste to provide the highest possible proportion of the flour as rye flour .
    In an embodiment of the present invention, the cake and / or dough comprises, in addition to rye flour, wheat flour, spelled flour, or a combination thereof. The inventors have found that rye flour is an essential ingredient of gingerbread and / or gingerbread to achieve good results, but that the rye flour can be partially replaced by another flour, such as wheat flour and / or spelled flour. The inventors have found that up to 25% weight of the rye flour can be replaced and that good results can still be achieved with it. Preferably, a flour is used which, in comparison with rye flour, contains at most the same amount of starch that can be enzymatically converted into conventional sugars. This convertibility property of starch to conventional sugars is usually expressed as the "falling number", which can be measured according to standard AACC Method 56-81.03. The inventors have found that this partial replacement of rye flour by another flower can offer advantages with regard to the availability of the flower, which can offer a possible economic advantage according to supply and demand on the sub-markets of these flower species.
    In an embodiment of the present invention, the dry matter-based cake comprises at most 4.5% weight of total fat, preferably at most 4.0% weight, more preferably at most 3.5% weight, even more preferably at most 3.0% weight total fat, preferably at most 2.5% weight, more preferably at most 2.0% weight total fat. The inventors prefer to keep the fat content in the cake limited, which benefits the structure of the cake. This feature brings the advantage that the cake does not feel sticky at all when touched or handled. More importantly, limiting the fat content ensures that the baked cake does not become stiff and remains low, but on the other hand rises easily and well during baking, so that the cake acquires and / or retains its typical resilience and elasticity.
    In one embodiment of the present invention, at most 75% of the fat consists of added fat, preferably at most 60%, more preferably at most 50%, the remainder of the fat in the cake coming from the other ingredients, mainly from the flour. The inventors have found that limiting the amount of added fat to the cake offers the advantage that the cake is not considered high-fat by the consumer, which increases the acceptability of the cake.
    In an embodiment of the present invention wherein the cake comprises added fat, the added fat comprises a vegetable oil or fat. This offers the advantage that the added fat, even if the quantity is limited, contributes to the acceptability of the product by the consumer, especially in subgroups such as vegetarians or with certain religious beliefs.
    In an embodiment of the present invention, the cake comprises, based on its total weight, at most 30% by weight of water, preferably at most 27%, more preferably at most 25%, and optionally at least 17% weight, preferably at least 19 % by weight, more preferably at least 20% by weight of water. The inventors have found that the water content of the cake is very important for the structure of the cake, but also for the way in which the consumer experiences the cake during manual treatment, and that it also positively influences the mouthfeel. If the water content is too low, the cake is too hard, and if the water content is too high, the desired shelf life of the cake is endangered.
    In an embodiment of the present invention, the cake comprises at least two different extensive sweeteners, preferably at least 3 different extensive sweeteners. The inventors have found that the use of multiple extensive sweeteners for the replacement of conventional sugars offers the advantage that it is easier to obtain the desired structure of the cake, which is as close as possible to that of the known conventional sugar-based cake.
    In an embodiment of the present invention, the at least one added extensive sweetener is selected from the list consisting of polyols with at least 3 alcohol functions, oligosaccharides, soluble dietary fiber, sugar alcohols, and combinations thereof. The inventors have found that the extensive sweeteners from this list are extremely suitable to replace at least partially conventional sugars in gingerbread and / or gingerbread, while the structure of the cake can be preserved and remains very similar to that of the known sugary-rich variant.
    In an embodiment of the present invention, the at least one added extensive sweetener is a polyol selected from the list consisting of glycerol, erythritol (E 968), xylitol (E 967), sorbitol (E 420), sorbitol syrup, mannitol (E 421), and combinations thereof. The inventors have found that polyols from this list are very suitable within the context of the present invention.
    In an embodiment of the present invention, the at least one added extensive sweetener is an oligosaccharide selected from the list consisting of an oligofructose, also known as fructooligosaccharide (FOS), oligoxylose (XOS), oligogalactose (GOS), oligoarabinoxylan (AXOS) , lactosucrose, raffinose, resistant maltodextrins, cyclodextrins, and combinations thereof. The inventors have found that the extensive sweeteners from this list are very suitable in the context of the present invention. An important characteristic of these sweeteners is that their molecular weight is generally higher than that of the conventional sugars, which makes it possible to use extensive sweeteners together with the sweeteners from this list with a molecular weight lower than that of conventional sugars, which has advantages offers in working out the appropriate recipe in order to be able to obtain and / or retain the desired structure of the cake in replacing the conventional sugars.
    In an embodiment of the present invention, the at least one added extensive sweetener is a soluble dietary fiber selected from the list consisting of polydextrose (E1200), soluble glucose fibers, and combinations thereof. These extensive sweeteners also have a relatively high molecular weight, so that their use leaves room for use together with extensive sweeteners with a molecular weight lower than that of the conventional sugars that one wishes to replace, even if only partially.
    In an embodiment of the present invention, the at least one added extensive sweetener is a sugar alcohol selected from the list consisting of maltitol (E 965), lactitol (E 966), isomalt (E 953), and combinations thereof. These substances have a relatively high molecular weight, and therefore also offer the advantages of their alternatives with the same characteristic, which have already been cited above.
    In one embodiment of the present invention, the cake contains xylitol as the at least one added extensive sweetener. The inventors have found that xylitol is extremely suitable for use in the context of the present invention, because xylitol is a well-accepted extensive sweetener in the food industry, and therefore encounters little or no resistance as an ingredient in a consumer product such as gingerbread or gingerbread.
    In an embodiment of the present invention, the cake contains at least a second and various added extensive sweetener in addition to xylitol. The inventors have found that xylitol can be accompanied very easily by a second and different extensive sweetener, and that its combination offers much room to develop a suitable recipe for low-sugar or sugar-free gingerbread or gingerbread.
    In an embodiment of the present invention containing at least one second and various added extensive sweetener, the at least second extensive sweetener is selected from an oligosaccharide, including oligofructose (FOS), oligoxylose (XOS) and oligogalactose (GOS), a polyol, including glycerol, a soluble dietary fiber, including soluble glucose fibers, and combinations thereof. The inventors have found that this combination is very beneficial to achieve the desired structure of gingerbread and / or gingerbread, and yet to retain a considerable amount of space when preparing the recipe.
    In an embodiment of the present invention containing at least one second and various added extensive sweetener, the at least second extensive sweetener is a mixture of at least two extensive sweeteners selected from the list of an oligosaccharide, including oligofructose (FOS), oligoxlose ( XOS) and oligogalactose (GOS), a polyol, including glycerol, a soluble dietary fiber, including soluble glucose fibers, and combinations thereof. The inventors have found that this combination is also very favorable for obtaining the desired structure of gingerbread and / or gingerbread, while still retaining a considerable amount of space when preparing the recipe.
    In an embodiment of the present invention wherein the cake contains xylitol together with at least one other extensive sweetener, the weight ratio of the amount of extensive sweeteners other than xylitol relative to the amount of xylitol is in the range of 1: 1 to 15: 1 preferably in the range of 10: 1.0 to 15.0: 1.0, more preferably at least 2.0: 10, even more preferably at least 4.0: 10, preferably at least 5.0: 10, preferably at least 6.0: 10, and optionally at most 14.0: 1.0, preferably at most 12.0: 1.0, more preferably at most 10.0: 1.0, preferably at most 9.0: 10 and more preferably at most 8.0: 10. The inventors have found that this ratio offers a very favorable result in terms of combination of appearance, structure, feel, and mouthfeel of the cake according to the present invention.
    In an embodiment of the present invention, the cake comprises at most 70% by weight, based on dry matter, of the total added extensive sweeteners together with the possibly further added conventional sugars, preferably at most 65%, more preferably at most 60%, even more preferably at most 56%, and optionally at least 40%, preferably at least 45% weight, more preferably at least 50%, even more preferably at least 53% weight. The inventors have found that this content of the total of the substances prescribed in this characteristic offers an extremely suitable combination of taste, structure and mouthfeel of the cake according to the present invention.
    In an embodiment of the present invention, the dry matter-based cake comprises at most 22.0% by weight of added conventional sugars, preferably at most 20% by weight, more preferably at most 15% by weight, even more preferably at most 10.0% weight, preferably at most 5.0% by weight, more preferably at most 3.0% by weight, even more preferably at most 2.0% by weight, preferably at most 1.5% by weight, preferably no added conventional sugars. In the context of the present invention, the conventional sugars may be roasted. These conventional sugars can also be wholly or partially added as honey. The inventors have found that the present invention succeeds in replacing a substantial proportion of the conventional sugars present in the known gingerbread and gingerbread with alternative sweeteners that are more recommended in the context of "globesitas", ie the care of an exaggerated consumption of conventional sugars in the daily diet of modern humans. The inventors have found that the present invention makes it possible, if desired, to replace almost or even completely all conventional sugars in gingerbread and / or gingerbread.
    In an embodiment of the present invention, the proportion of the added conventional sugars is at most 45% by weight with respect to the total of the added extensive sweeteners and the added conventional sugars together, preferably at most 40%, more preferably at most 30 %, more preferably at most 25%, preferably at most 20%, more preferably at most 10%, even more preferably at most 5%, preferably at most 2%, even more preferably at most 1% . Preferably, no conventional sugars have been added to the cake of the present invention. The inventors have found that this feature increases the attractiveness of the cake according to the present invention, certainly among consumers who are becoming increasingly sensitive to their consumption of conventional sugars.
    In an embodiment of the present invention, the cake further comprises an intensive sweetener. The inventors have found that the use of small amounts of one or more intensive sweeteners offers more room to freely choose the other ingredients of the recipe, while still allowing the desired characteristics of the cake to be approached and / or retained, and this provided that a similar experience with regard to taste sweetness can be assured.
    In the context of the present invention, intensive sweeteners are substances with a high sweetening value, that is, such a high sweetening value that only very small amounts of these substances can be used, amounts that are unimportant to be able to contribute to the bulk of the dough and or the baked product. In the context of the present invention, the intensive sweeteners are not included in the determination of the average molecular weight, calculated on the basis of the number, of the added sweeteners and sugars. This is because these intensive sweeteners do not contribute to the structure of the obtained cake.
    In an embodiment of the method according to the present invention, in step a), return cake, also called lace cake or "rework", is added. The inventors prefer to use a part return cake in the production process, because this has a favorable effect on the taste, appearance and mouthfeel of the cake. The incorporation of a return cake into the dough also has the advantage that the viscosity of the dough is increased, most likely because the return cake contains starch that has already been (pre) gelatinized. The return cake also contains some sugar that has already been caramelized, which has a positive influence on the taste and color, not only of the dough but also of the end product. Preferably, a return cake content is used in the final product of at least 5% by weight, more preferably at least 7%, even more preferably at least 8%, and optionally at most 20%, preferably at most 15%, at more preferably at most 12% weight. Relative to the dough, these limits must be reduced to around 90% due to the higher water content of the dough compared to the baked end product. With a return cake content that is lower than the specified lower limits, there is a risk that for the most part the beneficial effects will diminish or even risk being lost. Maintaining a higher content than the stated upper limits has the disadvantage that a larger part of the throughput must be recycled through the baking oven, and thus does not immediately result in the end product.
    In an embodiment of the method according to the present invention wherein return cake is added in step a), the enzyme α-amylase is also added in step a), preferably in an amount of 1 to 3 grams per kg of gingerbread, preferably in the form of diastatic malt, preferably wheat malt. The inventors have found that adding the enzyme at this stage of the process allows larger levels of return cake to be incorporated back into the dough, which can offer an economic advantage in the case of a high "drop-out" because that drop-out can then be given a higher quality destination than the possible alternatives. This brings the advantage that less so-called "syrup", such as oligofructose syrup, can be used to obtain the desired color and taste in the end product.
    In an embodiment of the method according to the present invention in which the enzyme α-amylase is added in step a), the pH of the mixture with the enzyme is in the range of 4.0 to 7.0, preferably at least 5.0, and optionally at most 6.0. The inventors have found that the enzyme exhibits a higher activity at this pH, and thus achieves the desired effect in less time and / or at a lower temperature and / or at a lower dosage.
    In an embodiment of the method according to the present invention, in step c) the whole of the flour prescribed in the recipe is mixed in to obtain the ground dough. This feature keeps the entire method relatively simple, and makes it easier to guarantee the entire recipe of the cake.
    In an embodiment of the method according to the present invention, in step a) the whole of the sweeteners to be added is mixed in as prescribed in the recipe. This also keeps the method simple and makes it easier to approach the entire prescribed recipe.
    In an embodiment of the method according to the present invention, in step b) the mixture from step a) is heated to a temperature of at least 90 ° C. The inventors have found that this feature offers the advantage that the result of the method is less dependent on possible unintended deviations from the regulations, and that therefore the quality of the final cake can be better guaranteed.
    In an embodiment of the method according to the present invention, the ground dough from step c) has a temperature of at least 65 ° C. This feature also brings the advantage of better predictable product quality, even in the event of unintended deviations from the regulations.
    In an embodiment of the method according to the present invention, before mixing step d), the ground dough is cooled, preferably without further mixing, for a period of at least 1 hour, preferably at least 4 hours, at more preferably at least 8 hours, even more preferably at least 16 hours, preferably at least 20 hours, and still more preferably at least 24 hours. This gives the ground dough the chance to rest for a while, preferably for the prescribed duration. While resting between setting and vomiting, the ground dough cools down and time is provided for certain chemical processes. The inventors have found that this cooling and resting has a very favorable influence on the properties of the end product, mainly in terms of structure, appearance, hand feeling and mouth feeling.
    In an embodiment of the method according to the present invention in which the ground dough is cooled, the ground dough is cooled to a temperature in the range of 15 to 35 ° C, preferably at most 30 ° C, more preferably at most 25 ° C, even more preferably to about at room temperature, which in the context of the present invention is understood to mean a range of 20-23 ° C. The inventors have found that reaching this temperature has a favorable influence on the quality of the baked cake. The inventors have found that this characteristic of cooling has a very favorable influence on the properties of the end product, mainly in terms of structure, appearance, hand feeling and mouth feeling.
    In an embodiment of the method according to the present invention, in step d), in addition to the spices, preferably cookie spices and more preferably gingerbread spices, baking powder, sodium pyrophosphate, sodium bicarbonate, food acid such as lactic acid, sorbic acid, citric acid, acetic acid and / or malic acid, or a combination thereof, blended. These additives each make their own contribution to the production of the cake and / or to the quality of the end product.
    In an embodiment of the method according to the present invention, the spices in step d) comprise gingerbread spices. These herbs contribute a lot to the taste experience of the consumer.
    In an embodiment of the method according to the present invention, the vomiting dough is baked in step e) for at least 45 minutes, and this preferably at a temperature of approximately 180 ° C on average. The method according to the present invention can, for example, bake the cake at 190 ± 5 ° C for a time of about 65 ± 5 minutes. In another embodiment, the cake is baked in a tunnel oven with a total turn-around time of 65 ± 5 minutes, the tunnel oven being divided into 7 segments with approximately the same residence time and with the following upper / lower temperatures (in ° C, from inlet to outlet) and with a play of ± 5 degrees Celsius): 130/120, 175/160, 180/170, 183/173, 186/176, 190/178, 170/165.
    In an embodiment of the present invention, the dough comprises at least 18% by weight and / or at most 33% by weight of water, calculated on the total weight of the dough, preferably at least 18.0%, more preferably at least 20%, at even more preferably at least 23%, preferably at least 25% by weight, and optionally at most 32%, preferably at most 30% by weight of water. The inventors have found that the water content of the dough of the cake is very important for the structure of the cake and for the smooth running of the baking process, but also for the way in which the consumer experiences the cake during manual treatment, and also the mouthfeel favorably.
    In an embodiment of the present invention, the dry matter dough comprises at most 55% flour weight, preferably at most 52% weight, more preferably at most 48%, even more preferably at most 45%, and optionally at least 33% weight of flour, preferably at least 35% weight, more preferably at least 37% weight, even more preferably at least 40% weight, and still more preferably at least 42% weight of flour. In this way a desired flour content is assured in the ultimately baked cake, which is an important component for the taste but also for obtaining the good structure.
    In an embodiment of the present invention, the dry matter dough comprises at most 60% by weight of the total of added extensive sweeteners together with possibly further added conventional sugars, preferably at most 58%, more preferably at most 56%, and optionally at least 40%, preferably at least 45% weight, more preferably at least 50% weight. In this way a desired sweet content is assured in the ultimately baked cake, which is a very important taste component for gingerbread.
    ANALYTICAL TECHNIQUES
    For determining a dietary fiber content in a cake or a dough, the applicants preferably use the method from the known standard AOAC 2011.25. With this method, the levels of insoluble dietary fiber (outside scope as an extensive sweetener), soluble high-molecular dietary fiber and soluble low-molecular dietary fiber can be determined.
    To determine the amount of flour in a cake or dough, the inventors preferably use the Dumas method (AACC 46-30), even more so than the Kjeldahl method, to first determine the nitrogen (N) content, and then by determine the protein content. On the packaging of the cake, or from the recipe of the dough, one also knows which flour was used in the preparation. You also know how much protein that flour typically contains, so that you can also determine the flour content by conversion.
    For determining the total amount of fat in a cake or dough, the inventors preferably use the method according to standard ISO 1443: 1973.
    For determining the presence in a cake or dough of the sugar alcohols, the mono- and disaccharides, and the oligosaccharides (up to a meaningful upper limit of the molecular weight or degree of polymerization (DP), in the latter case preferably up to at most 10), the inventors preferably use a technique known as "High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAE-PAD)", more preferably as this technique is described in Technical Note 20, entitled " Analysis of Carbohydrates by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAE-PAD) ”, issued in 2004 by the company DIONEX Corporation (US), if necessary together with the documents to which this Technical Note 20 refers for more details. This technical note is available via the internet URL: http: // www. dionex.com/en- us / webdocs / 5023-TN20_LPN032857-04.pdf.
    Mono- and disaccharides are preferably determined by means of a α 10-µm diameter "polystyrene / divinylbenzene substrate agglomerated with 350-nm quaternary amine functionalized latex column material", available as CarboPac PA1. Oligosaccharides and longer (linear) polysaccharides can be determined using the same column of material as for the mono- and disaccharides (ie the CarboPac PA1), or alternatively with a 10-µm diameter "ethylvinylbenzene / divinylbenzene substrate agglomerated with 350 nm quaternary amine functionalized latex column material ”, available as CarboPac PA100. Polyols and sugar alcohols can be determined with an 8.5-pm diameter "vinylbenzyl chloride / divinylbenzene macroporous substrate fully functionalized with an alkyl quaternary ammonium group column material", available as CarboPac MA1.
    Preferably, the inventors thereby proceed as follows. From a sample of the product to be analyzed the carbohydrates of interest are first extracted with a large excess of water, for example 100 milliliters of water against only 1 gram of sample. This aqueous extract is then purified by filtration through a 0.45 micron filter, and then subjected to the HPAE-PAD technique. The analysis of the mono-, di-, tri-, oligo- and polysaccharides and sugar alcohols is carried out with the most suitable chromatographic column and the most suitable eluent (such as sodium hydroxide and / or sodium acetate). The choice of the most suitable column and / or the most suitable eluent can depend on the composition of the product to be analyzed. The inventors usually choose to use a CarboPac PA1 Carbohydrate Column for the mono- and di-saccharides, a CarboPac MA1 Carbohydrate Column for the sugar alcohols and a CarboPac PA1 and / or a PA100 Carbohydrate for the oligosaccharides (DP3-DP10) Column. As already mentioned, it may be appropriate, in order to obtain an optimum separation between the different carbohydrates, to adapt the choice of column and / or eluent to the nature of the sample to be analyzed. The inventors have found that an analyst who has some experience, provided that a limited number of experiments can fairly easily determine the optimum combination of columns and eluents for a particular sample.
    The inventors have found that the presence of polysaccharides with a DP higher than 10 may be neglected, because the calculation of the Mn must be done on the basis of the number of molecules (and not on a weight basis). The result is that any contribution from these high-molecular polysaccharides becomes too small to have any effect on the Mn of all contributing substances combined. The inventors therefore prescribe that in the analysis, as well as in the calculation of the Mn, all the polysaccharides with a DP> 10 may and must even be excluded.
    The texture or structure of a baked cake can be measured with a texture analysis device, for example the SMS Texture Analyzer Type HDi or XT2i, available from Ostfildern, Germany, where a force-time diagram measured for a 2-cycle compression test at for example, a hardness (expressed in Newton) and a willingness to recuperate (dimensionless) from a specific sample can be derived from the cake. The density of the cake is also usually an important factor, and can be determined with conventional techniques.
    EXAMPLE
    A gingerbread with no added conventional sugars was prepared as follows.
    First, a mixture was prepared of 17 parts by weight of water, 20 parts of oligofructose syrup in which 75% by weight of dry matter (= 15 parts) and 25% of water (= 5 parts), 16 parts of xylitol (Mwt = 152.15), 4 parts of glycerol (Mwt = 92.09), and 11 parts return cake, also called lace cake, rework or cake crumbs. This mixture was boiled up to a temperature of 95 ° C to obtain a warm mixture or cooking.
    The warm mixture was mixed with 32 parts of rye flour until a broth or ground dough was obtained. The rye flour contained 13.5% weight of water, and therefore 86.5% weight of dry matter. For the reason of the ratio of coke to flour, the temperature of the ground dough was ultimately about 70 ° C. This ground dough was allowed to rest and cool for 24 hours.
    After resting, the brewing dough was further mixed with 0.7 parts of fat (in this case palm oil), 0.7 parts of baking powder (a mixture of sodium bicarbonate and sodium pyrophosphate), and 0.3 parts of gingerbread spices to obtain the vomit dough. The vomiting dough was divided into baking tins up to a height of approximately 2.5 cm, after which a small amount of wheat flour was sprinkled over the upper surface to improve the treatability of the end product.
    The baking tins with vomiting dough were baked in an oven at about 190 ° C for about 1 hour to obtain the gingerbread. The baking was carried out such that the baked cake had a water content of 22.0% by weight.
    The contribution of all the components to the composition of the brewing dough, the vomiting dough, and the gingerbread can be calculated as summarized in Table 1. Several ingredients contain an amount of water, and this is always isolated in order to also be able to handle the amounts of “dry matter”. to follow. The return cake is assumed to have a composition identical to that of the finally baked cake. The content of certain ingredients is therefore calculated on the basis of the whole without the return cake, and that content can then be assigned by extrapolation to the total including the return cake.
    Table 1
    The gingerbread contained 4.20% by weight of conventional sugars, based on the total end product, mainly from naturally occurring sugars in the rye flour. On the basis of the sugar contents of the raw materials used, this content of conventional sugars could be calculated. It was assumed that the return cake has the same composition as the part of the composition without the return cake. The conventional sugars mainly came from the rye flour and also to a small extent from the oligofructose syrup. The latter, after all, still contained around 5% of conventional residual sugars based on dry matter.
    The oligofructose syrup for this cake was obtained from the company Tereos Syral under the brand name Actilight 950S and according to the supplier the dry substance in it had an Mn of 565. The Mn of all the added sugars and added extensive sweeteners together in the baked cake could thus be calculated as follows:
    The Mn of all the extensive sweeteners was therefore 35 / 0.175144 = 200 g / mol (rounded to an integer).
    In this calculation, the contribution from the return cake was not included in the calculation. It was assumed that the return cake (by definition) has the same composition as the recipe without the return cake, in this case Mn = 200. The naturally occurring sugars in the flour were also not included in the Mn. The contribution of the rest to conventional sugars in the added oligofructose syrup is contained in the Mn of the syrup.
    The brewing dough for the gingerbread from this example contained (15 + 16 + 4) / (71,260-8,580) = 35 / 62,680 = 55.84% weight of added extensive sweeteners including conventional sugars based on dry matter, calculated on the basis of the total of dry matter without the return cake. Provided that the return cake has an almost identical composition based on dry matter, this content therefore also applies to the entire brewing dough. Converted to the vomit dough, this level becomes 55.84 * 100 / 101.7 = 54.91%. Since the content is expressed on a dry matter basis, this content also applies to the baked cake.
    Conventional sugars were added indirectly as part of the oligofructose syrup, and this up to a 5% content of 15 parts is 0.75 parts, which on a dry matter basis and excluding the return cake gives 0.75 / 62.680 = 1.20% in the brewing dough, and * 100 /101.7 = 1.18% in the puff pastry and in the baked cake.
    The flour content in the brewing dough, based on dry matter and excluding the return cake, amounts to 27,680 / 62,680 = 44.16% weight. This will be 43.42% in the vomit dough and the same in the baked cake, always on the same basis.
    The content of added fat, on the vomiting dough and on the baked cake, always based on dry matter, amounts to 0.7 / (72,656-8,580) = 0.7 / 64,076 = 1.1% weight.
    In the oligofructose syrup was still 5% weight of conventional sugars. The amount of added conventional sugars is therefore 5/100 * 15 = 0.75 parts. Based on dry matter, this is, as already calculated above, a content of 0.75 / 62.680 = 1.20% by weight in the brewing dough, 1.18% by weight in the vomiting dough and in the baked cake.
    The water content, based on the total weight, of the brewing dough is 28.74% by weight, of the vomiting dough 28.56% by weight, and of the baked cake the controlled 22.0% by weight.
    The polyols content, expressed on the basis of all added sweeteners together, i.e. extensive sweeteners and conventional sugars together, is 4/35 = 11.4% by weight.
    The cake and the dough contain three extensive sweeteners, namely xylitol, glycerol and oligofructose. The oligofructose content is only 15.0 - 0.75 = 14.25, corrected for the conventional sugars in the oligofructose syrup. The weight ratio of (net oligofructose + glycerol) / xylitol was (14.25 + 4) / 16 = 1.14 / 1.00. The share of added conventional sugars in the total of added extensive sweeteners and added conventional sugars is therefore 0.75 / 35 = 2.14% weight. The cake and the dough do not contain any intensive sweetener.
    This gingerbread without added conventional sugars was compared by a sensory panel with the commercial gingerbread that is available as their standard product in various sizes from the company “Koninklijke Peijnenburg B.V.” located in Geldrop, the Netherlands. The test panel found no noticeable differences in taste, color, elasticity, texture and / or structure between the two products.
    Water activity and hardness were also measured with a texture analyzer, and the values for this gingerbread were found to be not significantly different from the standard product.
    Now that this invention has been fully described, those skilled in the art will realize that the invention can be implemented with a wide range of parameters within what is claimed, without, therefore, departing from the scope of the invention as defined by the claims.
    权利要求:
    Claims (43)
    [1]
    CONCLUSIONS
    1. Including a baked cake, the contents being calculated on a dry matter basis, unless stated otherwise, • at least 30% by weight of flour, wherein at least 70% by weight of the total amount of flour consists of rye flour, • at most 5.0% weight of total fat, • at least 15% weight of water based on the total weight of the cake, • at least one added extensive sweetener, and • at least 35% weight on the total of added extensive sweeteners together with possibly further added conventional sugars, the proportion of added conventional sugars not exceeding 50% by weight with respect to the total of the added extensive sweeteners and the added conventional sugars, the entirety of the added extensive sweeteners and the added conventional sugars, insofar as the latter are present, have an average molecular weight, calculated on the number of Mn, that is at least 150 g / mol and not more than 250 g / mol, and in which of all added sweeteners, including conventional sugars added, no more than 85% by weight consists of polyols, including sugar alcohols, said polyols having a molecular weight higher than the molecular weight of glucose.
    [2]
    The cake according to claim 1, which is suitable for being regarded as "gingerbread" or "gingerbread" in the Netherlands and / or "gingerbread" in Belgium.
    [3]
    The cake according to claim 1 or 2, wherein, based on the number of average molecular weight Mn, of the whole of the added extensive sweeteners and the added conventional sugars, insofar as the latter are present, it is at least 160 g / mol, preferably at least 170 g / mol, more preferably at least 180 g / mol, even more preferably at least 190 g / mol, still more preferably at least 195 g / mol, preferably at least 197 g / mol, and optionally at most 240 g / mol, preferably at most 230 g / mol, more preferably at most 220 g / mol, even more preferably at most 210 g / mol, still more preferably at most 208 g / mol.
    [4]
    The cake according to any one of the preceding claims, wherein at most 80% by weight of all added sweeteners consists of polyols, including sugar alcohols, which have a molecular weight higher than the molecular weight of glucose, preferably at most 75%, at more preferably at most 60%, even more preferably at most 50%, preferably at most 30%, more preferably at most 20%, even more preferably at most 10% of all added sweeteners.
    [5]
    The cake according to any one of the preceding claims comprising, based on dry matter, at most 55% weight of flour, preferably at most 52% weight, more preferably at most 48%, even more preferably at most 45%, and optionally at least 33% weight of flour, preferably at least 35% weight, more preferably at least 37% weight, even more preferably at least 40% weight, and still more preferably at least 42% weight of flour.
    [6]
    The cake according to any of the preceding claims, wherein the flour consists of at least 73% weight of rye flour, preferably at least 75% weight, more preferably at least 80% weight, even more preferably at least 85% weight, at least preferably at least 90% weight, more preferably at least 95% weight, even more preferably at least 98% weight of rye flour.
    [7]
    The cake according to any one of the preceding claims which comprises, in addition to rye flour, wheat flour, spelled flour, or a combination thereof.
    [8]
    The cake according to any one of the preceding claims, which comprises on the basis of dry matter at most 4.5% weight of total fat, preferably at most 4.0% weight, more preferably at most 3.5% weight, even more preferably at most 3.0% weight total fat, preferably at most 2.5% weight, more preferably at most 2.0% weight total fat.
    [9]
    9. The cake according to any one of the preceding claims, wherein at most 75% of the fat consists of added fat, preferably at most 60%, more preferably at most 50%, the rest of the fat in the cake coming as part from the other ingredients, mainly from the flour.
    [10]
    The cake of any one of the preceding claims comprising added fat, and wherein the added fat comprises a vegetable oil or fat.
    [11]
    The cake according to any one of the preceding claims which, based on its total weight, contains at most 30% by weight of water, preferably at most 27%, more preferably at most 25%, and optionally at least 17% by weight, preferably at least 19% by weight, more preferably at least 20% by weight of water.
    [12]
    The cake according to any of the preceding claims, comprising at least two different extensive sweeteners, preferably at least 3 different extensive sweeteners.
    [13]
    The cake of any one of the preceding claims wherein the at least one added extensive sweetener is selected from the list consisting of polyols with at least 3 alcohol functions, oligosaccharides, soluble dietary fiber, sugar alcohols, and combinations thereof.
    [14]
    The cake according to any one of the preceding claims wherein the at least one added extensive sweetener is a polyol selected from the list consisting of glycerol, erythritol (E 968), xylitol (E 967), sorbitol (E 420), sorbitol syrup, mannitol (E 421), and combinations thereof.
    [15]
    The cake of any one of the preceding claims wherein the at least one added extensive sweetener is an oligosaccharide selected from the list consisting of an oligofructose, also known as fructooligosaccharide (FOS), oligoxylose (XOS), oligogalactose (GOS), oligoarabinoxylan (AXOS), lactosucrose, raffinose, resistant maltodextrins, cyclodextrins, and combinations thereof.
    [16]
    The cake of any one of the preceding claims wherein the at least one added extensive sweetener is a soluble dietary fiber selected from the list consisting of polydextrose (E1200), soluble glucose fibers, and combinations thereof.
    [17]
    The cake of any one of the preceding claims wherein the at least one added extensive sweetener is a sugar alcohol selected from the list consisting of maltitol (E 965), lactitol (E 966), isomalt (E 953), and combinations thereof.
    [18]
    The cake of any one of the preceding claims containing xylitol as the at least one added extensive sweetener.
    [19]
    The cake according to the preceding claim which, in addition to xylitol, also contains at least a second and various added extensive sweetener.
    [20]
    The cake of the preceding claim wherein the at least one second extensive sweetener is selected from an oligosaccharide, including oligofructose (FOS), oligoxylose (XOS) and oligogalactose (GOS), a polyol, including glycerol, a soluble dietary fiber, including soluble glucose fibers, and combinations thereof.
    [21]
    The cake according to the preceding claim wherein the at least second extensive sweetener is a mixture of at least two extensive sweeteners selected from the prescribed list.
    [22]
    The cake of any one of claims 15-18 containing xylitol together with at least one other extensive sweetener, and wherein the weight ratio of the amount of extensive sweeteners other than xylitol relative to the amount of xylitol is in the range of 1: 1 to 15: 1, preferably in the range of 10: 1.0 to 15.0: 1.0, more preferably at least 2.0: 10, even more preferably at least 4.0: 10, preferably at least 5.0: 10, more preferably at least 6.0: 10, and optionally at most 14.0: 1.0, preferably at most 12.0: 1.0, more preferably at most 10.0: 1.0, preferably at most 9.0: 10 and more preferably at most 8.0: 10.
    [23]
    The cake according to any one of the preceding claims comprising at most 70% by weight, based on dry matter, of the total of added extensive sweeteners together with possibly further added conventional sugars, preferably at most 65%, more preferably at most 60 %, more preferably at most 56%, and optionally at least 40%, preferably at least 45% weight, more preferably at least 50%, still more preferably at least 53% weight.
    [24]
    The cake according to any one of the preceding claims, which on a dry matter basis comprises at most 22.0% by weight of added conventional sugars, preferably at most 20% by weight, more preferably at most 15% by weight, even more preferably at most 10.0 % by weight, preferably at most 5.0% by weight, more preferably at most 3.0% by weight, even more preferably at most 2.0% by weight, preferably at most 1.5% by weight, preferably no added conventional sugars.
    [25]
    The cake according to any of the preceding claims wherein the proportion of added conventional sugars is at most 45% by weight with respect to the total of the added extensive sweeteners and the added conventional sugars, preferably at most 40%, more preferably at most 30%, more preferably at most 25%, preferably at most 20%, more preferably at most 10%, even more preferably at most 5%, preferably at most 2%, even more preferably at most 1 %, and preferably no conventional sugars have been added.
    [26]
    The cake of any one of the preceding claims, further comprising an intensive sweetener.
    [27]
    A method of manufacturing a baked cake according to any of the preceding claims, comprising the steps of a) mixing water and at least a portion of the sweeteners to be added, b) optionally heating the mixture from step a) to a temperature of at least 85 ° C to obtain a warm mixture, c) mixing the mixture from step a) or the warm mixture from step b) with at least a portion of the flour to obtain a ground dough , also called brewing dough, d) mixing the ground dough with herbs and other possible ingredients, as well as with the possible remainder of the sweeteners and flour to be added, to obtain a vomit dough, and e) baking the vomit dough until the baked cake.
    [28]
    The method according to the preceding claim, wherein in step a) return cake, also called lace cake or "rework", is added.
    [29]
    The method according to the preceding claim wherein in step a) the enzyme α-amylase is also added, preferably in an amount of 1 to 3 grams per kg of dough, preferably in the form of diastatic malt, preferably wheat malt.
    [30]
    The method of the preceding claim wherein the pH of the mixture with the enzyme is in the range of 4.0 to 7.0.
    [31]
    The method according to any of claims 27-30 wherein in step c) the whole of the flour is mixed in to obtain the ground dough.
    [32]
    The method of any one of claims 27 to 31 wherein in step a) the whole of the sweeteners to be added is mixed.
    [33]
    The method of any one of claims 27 to 32 wherein in step b) the mixture from step a) is heated to a temperature of at least 90 ° C.
    [34]
    The method of any one of claims 27 to 33 wherein the ground dough from step c) has a temperature of at least 65 ° C.
    [35]
    The method according to any of claims 27-34 wherein the ground dough, prior to mixing step d), is cooled, preferably without further mixing, for a period of at least 1 hour, preferably at least 4 hours , more preferably at least 8 hours, even more preferably at least 16 hours, preferably at least 20 hours, and still more preferably at least 24 hours.
    [36]
    The method according to the preceding claim wherein the ground dough is cooled to a temperature in the range of 15 to 35 ° C, preferably at most 30 ° C, more preferably at most 25 ° C, even more preferably to about at room temperature, ie in the range of 20-23 ° C.
    [37]
    The method according to any of claims 27-36 wherein in step d) in addition to the spices, preferably cookie spices and more preferably gingerbread spices, also baking powder, sodium pyrophosphate, sodium bicarbonate, food acid such as lactic acid, sorbic acid, citric acid, acetic acid and / or malic acid , or a combination thereof, is mixed in.
    [38]
    The method of any one of claims 27 to 37 wherein the spices in step d) comprise gingerbread spices.
    [39]
    The method according to any of claims 27-38 wherein the vomiting dough in step e) is baked for at least 45 minutes, and this preferably at a temperature of on average about 180 ° C.
    [40]
    A dough suitable for baking the cake according to any of claims 1-26, wherein the contents are calculated on a dry matter basis, unless stated otherwise, comprising at least 30% flour by weight, at least 70% weight of the total amount of flour consists of rye flour, • at most 5.0% weight of total fat, • at least 15% weight of water based on the total weight of the dough, • at least one added extensive sweetener, and • at least 35% weight to the total of added extensive sweeteners together with possibly further added conventional sugars, the proportion of added conventional sugars being at most 50% by weight with respect to the total of the added extensive sweeteners and the added conventional sugars, the whole of the added added extensive sweeteners and the added conventional sugars, if the latter are present, an average molecular g have a weight, calculated on the basis of number, of Mn, which is at least 150 g / mol and at most 250 g / mol, and wherein at most 85% by weight of all added sweeteners consists of polyols, including sugar alcohols, said polyols having a have a molecular weight that is higher than the molecular weight of glucose.
    [41]
    The dough according to the preceding claim which comprises at least 18% by weight and / or at most 33% by weight of water, calculated on the total weight of the dough, preferably at least 18.0%, more preferably at least 20%, at a further more preferably at least 23%, preferably at least 25% by weight, and optionally at most 32%, preferably at most 30% by weight of water.
    [42]
    The dough according to any one of claims 40 to 41 comprising, based on dry matter, at most 55% weight of flour, preferably at most 52% weight, more preferably at most 48%, even more preferably at most 45%, and optionally at least 33% weight of flour, preferably at least 35% weight, more preferably at least 37% weight, even more preferably at least 40% weight, and still more preferably at least 42% weight of flour .
    [43]
    43. The dough according to any of claims 40-42 comprising on a dry matter basis at most 60% by weight of the total of added extensive sweeteners together with possibly further added conventional sugars, preferably at most 58%, more preferably at most 56 %, and optionally at least 40%, preferably at least 45% weight, more preferably at least 50% weight.
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    同族专利:
    公开号 | 公开日
    NL2016658B1|2016-11-04|
    NL2016658A|2016-10-24|
    EP3085236B1|2017-11-01|
    EP3085236A1|2016-10-26|
    BE1023307A1|2017-01-30|
    引用文献:
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    NL8600997A|1986-04-18|1987-11-16|Johannes Casper Pancratius Hem|Prepn. of low sugar breakfast cake by cooling dough - contg. diabetic sweetener, water, flour, lactic acid and baking powder, before baking|
    US20060051480A1|2004-09-03|2006-03-09|Loren Miles|Sweetener composition|
    ES2370837B1|2010-06-02|2012-10-31|Imasdea, Innovaciones Y Desarrollos Alimentarios S.L.U.|LOW CALORIC CONTENT COOKIE.|
    NL2005131C2|2010-07-23|2012-01-24|Continental Bakeries Haust B V|PROCESS FOR PREPARING BREAKFAST COOK DOUGH AND PROCESSING BREAKFAST COOK BAKING.|CN107296080B|2017-07-18|2020-10-16|四川大学|High-dietary-fiber hericium erinaceus and Chinese yam soft cake and preparation method thereof|
    CN107279219A|2017-08-01|2017-10-24|陕西学前师范学院|A kind of persimmon whole wheat prebiotics biscuit and preparation method thereof|
    CN109362841A|2018-12-25|2019-02-22|山东百龙创园生物科技股份有限公司|A kind of cake and preparation method thereof adding oligofructose|
    DE102020120443A1|2020-08-03|2022-02-03|Steinerfood Gmbh|LOW-CARBON, GLUTEN-FREE, HIGH-PROTEIN AND HIGH-FIBRE WHITE FLOUR PASTRY SUBSTITUTE|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    BE201505275|2015-04-24|
    BE2015/5275|2015-04-24|
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