Health-care baked food for weight loss and preparation method thereof

Abstract

The present application provides a baked food for weight loss and a preparation method thereof, wherein L-alanine is used in the raw materials instead of sugar substitutes such as xylitol as a flavor enhancer, and the concentration of 5-hydroxymethylfurfural is reduced by using tea polyphenols and sodium lactate in appropriate amounts, while maintaining the color of the product. The baked food for weight loss of the present application overcomes the shortcomings of such food using xylitol, and also has significant improvements in nutrition and flavor.

Description

Technical Field

[0001] The present application belongs to the field of food, and specifically, provides a health-care baked food for weight loss and a preparation method thereof. Background Art

[0002] Sweetness is a basic taste that is welcomed by most people and is an almost indispensable flavor in many foods, especially baked foods. In traditional baked foods, sweetness is mostly provided by adding high-calorie sugars such as maltose, sucrose, and fructose.

[0003] With the improvement of nutritional structure and the change of eating trend, high-calorie traditional baked foods are also constantly improving in terms of sweeteners. Currently, in weight loss foods or low-sugar foods, sugar substitutes such as xylitol, aspartame, cyclamate, sucralose, etc. are mostly used to replace sucrose, maltose, etc.; among them, the processing characteristics of xylitol are most suitable for baked foods. The metabolic characteristics of xylitol allow it to provide sweetness while generating less calories and not requiring insulin; but consuming a large amount of it is still easy to cause fat accumulation and increase blood sugar. Xylitol can cause gastrointestinal discomfort in some people, and its flavor is not suitable for all foods.

[0004] L-alanine is an amino acid that has both umami and sweet taste. Its sweetness is slightly higher than that of sucrose. It is currently widely used in soy sauce, fruit juice, chicken essence, pickled products, and also in baked foods. However, research on its application in baked foods is still relatively scarce.

[0005] 5-Hydroxymethylfurfural (HMF) is a small molecule chemical produced by dehydration of glucose or fructose, and its molecule contains a furan ring, an aldehyde group and a hydroxymethyl group. It can be used to process a variety of derivative products in the chemical industry. 5-Hydroxymethylfurfural is irritating to the skin and mucous membranes, and has neurotoxic and genetic toxicity at high concentrations; my country and Europe and the United States have requirements for its concentration in certain types of food (such as honey) and drugs (such as injections). 5-Hydroxymethylfurfural is basically non-existent in unprocessed foods, but according to the literature (Lamia Ait Ameur et al., Food Chemistry, 2006, Vol. 98), it exists in heat-processed foods containing amino acids and sugars, such as biscuits and bread. Summary of the invention

[0006] In the process of studying the use of L-alanine in baked foods, the applicant found that when L-alanine is used to replace sucrose, maltose or xylitol in baked foods, the production of 5-hydroxymethylfurfural in the Maillard reaction will be aggravated, which will cause the food to have a poor flavor and even potential safety issues (although there is currently no clear standard for this ingredient in baked products). To solve this problem, the applicant tried a large number of additive combinations that inhibit the Maillard reaction and found that the appropriate amount of tea polyphenols and sodium lactate combination can effectively solve this problem.

[0007] In one aspect, the present application provides a health-care baked food for weight loss, wherein the raw materials of the baked food contain L-alanine as a flavor enhancer.

[0008] On the other hand, the present application provides a method for preparing a health-care baked food for weight loss, wherein L-alanine as a flavor enhancer, tea polyphenols and sodium lactate are added into the preparation method.

[0009] Furthermore, the raw materials of the baked food also include tea polyphenols and sodium lactate.

[0010] On the other hand, the present application provides the use of a composition consisting of L-alanine, tea polyphenols and sodium lactate in the preparation of baked goods.

[0011] Furthermore, the mass ratio of tea polyphenols to sodium lactate is 1:3-7; preferably 1:5.

[0012] Furthermore, the ratio of the total mass of tea polyphenols and sodium lactate to the total mass of L-alanine as a flavor enhancer is 1:50-100; preferably 1:80.

[0013] Furthermore, the baked food is biscuits.

[0014] Further, L-alanine is the only flavor enhancer in the baked product.

[0015] Furthermore, the processing temperature of the baked food is 120-240 degrees Celsius.

[0016] In the present application, "L-alanine as a flavor enhancer" and "L-alanine is the only flavor enhancer in the baked food" refer to L-alanine added to increase the sweetness, umami and other flavors; alanine (in the form of free alanine, alanine combined with other ingredients, or in the form of amino acid residues in proteins / peptides) contained in other raw materials of baked food, such as flour, eggs, meat floss, fish floss, jam, etc. and its taste are not included in "L-alanine as a flavor enhancer" or "flavor enhancers"; on this basis, those skilled in the art can determine the scope of "L-alanine as a flavor enhancer" and "flavor enhancers" according to the ingredient list and raw material components.

[0017] For the purpose of flavoring, the sweetener in the baked food of the present application is not limited to L-alanine, and an appropriate amount of sucrose, maltose, fructose, glucose and sugar substitutes such as xylitol can still be used.

[0018] The baked food described in this application is similar to the baked food and can be used interchangeably. It refers to food that is made from wheat and other cereal powders as basic raw materials and cooked through the process of leavening and high-temperature baking, including but not limited to bread, cakes, biscuits, etc. The method and formula of this application can also be adjusted and expanded for other heat-processed foods.

[0019] The various auxiliary materials in this application only need to meet the relevant regulatory requirements and are not limited to specific manufacturers or places of origin. Those shown in the embodiments are for demonstration purposes only. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1A -C is the effect of different Maillard reaction inhibitors on the concentration and chromaticity of 5-hydroxymethylfurfural: A is sodium sulfite; B is tea polyphenols; C is vitamin C (n=3, average value is taken).

[0021] Figure 2A -D is the effect of different Maillard reaction inhibitor / antioxidant combinations on 5-hydroxymethylfurfural concentration:

[0022] A: 1. 0.04 parts of tea polyphenols + 0.05 parts of vitamin C; 2. 0.04 parts of tea polyphenols + 0.1 parts of vitamin C; 3. 0.04 parts of tea polyphenols + 0.2 parts of vitamin C;

[0023] B: 1. 0.04 parts of tea polyphenols + 0.005 parts of sodium sulfite; 2. 0.04 parts of tea polyphenols + 0.01 parts of sodium sulfite; 3. 0.04 parts of tea polyphenols + 0.02 parts of sodium sulfite;

[0024] C: 1. 0.04 parts of tea polyphenols + 0.02 parts of sodium lactate; 2. 0.04 parts of tea polyphenols + 0.05 parts of sodium lactate; 3. 0.04 parts of tea polyphenols + 0.1 parts of sodium lactate; 4. 0.04 parts of tea polyphenols + 0.2 parts of sodium lactate; 5. 0.04 parts of tea polyphenols + 0.4 parts of sodium lactate;

[0025] D: 1. 0.04 parts of tea polyphenols + 0.1 parts of phospholipids; 2. 0.04 parts of tea polyphenols + 0.2 parts of phospholipids; 3. 0.04 parts of tea polyphenols + 0.5 parts of phospholipids; 4. 0.04 parts of tea polyphenols + 1 part of phospholipids; (n=3, take the average). DETAILED DESCRIPTION

[0026] Example 1 Basic materials and detection methods

[0027] Experimental biscuits (oatmeal biscuits) recipe and preparation method:

[0028] The formula used for verification does not consider taste issues and only uses basic ingredients without other ingredients such as sugar and spices: 100 parts of low-gluten flour, 2 parts of baking powder, 50 parts of oatmeal, 30 parts of egg liquid, 1 part of salt, 1 part of baking soda, 20 parts of L-alanine (the reference substance is 15 parts of sucrose or 20 parts of xylitol), and 20 parts of water.

[0029] Preparation method: Mix L-alanine, egg liquid and salt and beat evenly; add low-gluten flour, baking powder, baking soda, water and dough into a dough; add crushed oatmeal to the dough, knead until it is even, and relax for 10 minutes; shape into rectangular bars, bake at 180 degrees Celsius for 40 minutes; slice and bake at 120 degrees Celsius for 30 minutes.

[0030] Detection of 5-Hydroxymethylfurfural:

[0031] 5-HMF can be detected by spectroscopy and liquid phase method. For the sake of accuracy, the liquid phase method is used to detect the content of 5-HMF in the relevant research of this application:

[0032] The instrument was an Agilent 1260 liquid chromatograph, Eclipse XDB-C18 chromatographic column; the chromatographic conditions were: column temperature 30 degrees Celsius, detection wavelength 284 nm, flow rate 1.5 mL / min; the mobile phase was methanol / water in a volume ratio of 10:90.

[0033] Use 5-hydroxymethylfurfural standard (Shanghai Yuanye) to prepare 0.01 μg / mL, 0.02 μg / mL, 0.04 μg / mL, 0.16 μg / mL, 0.64 μg / mL, 1.28 μg / mL, and 2.48 μg / mL 5-hydroxymethylfurfural solutions; filter through 0.45 μm filter membrane; perform HPLC detection and establish a standard curve.

[0034] During the test: crush and grind the biscuit sample into powder; take 1g of powder and add it to 20mL of ultrapure water; stir thoroughly and make up to 50mL; filter with 0.45μm filter membrane; perform HPLC test directly or after appropriate dilution.

[0035] Chroma detection:

[0036] Chroma measurement was performed using a Konica Minolta CR-20 colorimeter, and L * 、a * 、b * Detection value.

[0037] Taste tasting:

[0038] 10 fixed tasters were selected from the applicant's company, including 5 technicians and 5 administrative / sales personnel representing general consumers, and scored according to the following criteria (since the experimental biscuits lacked some seasoning ingredients, the taste was not evaluated as a whole, only the sweetness was evaluated):

[0039] Table 1 Cookie scoring table

[0040] 1 point-5 points Color Large area of ​​raw color / burnt black-good color that conforms to general cognition fragrance Unpleasant pungent or other unpleasant tastes - pleasant floury / burnt / sweet aromas Crisp No shape or almost no crispness / crispness - suitable for crispness in the mouth Sweetness No sweetness or sweetness is basically destroyed by other flavors - pleasant and appropriate sweetness

[0041] Example 2 5-HMF concentration in baked goods

[0042] According to the records in the existing literature and the applicant's testing of homemade and commercially available baked products (using general sugars such as sucrose, maltose, glucose, or xylitol as a sweetener), the concentration of 5-hydroxymethylfurfural is basically at the level of 5-50 mg / kg, and there seems to be no obvious correlation with the type of sugar used and the type of product (xylitol products are slightly lower overall).

[0043] However, the test shows that the concentration of 5-hydroxymethylfurfural in the experimental oatmeal cookies prepared according to the method described in Example 1 reached about 320 mg / kg, which is almost 7 times that of general baked products; such a concentration of 5-hydroxymethylfurfural not only has an adverse effect on the flavor of the biscuits (the total score of 37 points in the sweetness evaluation was lower than the 43 points of the control product using 15 parts of sucrose, and was similar to the 38 points of the product using 20 parts of xylitol, which may be due to the umami taste of L-alanine and the irritation of ingredients such as 5-hydroxymethylfurfural), but also has obvious potential health risks with reference to the dosage standard of furfural additives (17 mg / kg for baked foods) and the 5-hydroxymethylfurfural standard in honey (40 mg / kg).

[0044] Based on the above situation, the applicant expects that the reason for the above situation is that the large amount of alanine added reacts with sugar to form 5-hydroxymethylfurfural through the Maillard reaction. Since the details of the Maillard reaction between amino acids and sugars, especially polysaccharides, are still unclear, among the methods that can be considered to reduce 5-hydroxymethylfurfural, the method of adjusting temperature, water content, pH, and sugar type is difficult to adjust significantly due to food processing and basic taste requirements, so the next step of research focuses on adding Maillard reaction inhibitors.

[0045] Example 3 Adding Maillard reaction inhibitor to control 5-hydroxymethylfurfural production

[0046] The applicant selected a variety of Maillard reaction inhibitors (due to space reasons, only some representative results are shown below), and determined the dosage gradient in combination with their dosage restrictions (based on the formula listed in Example 1, the control is L-alanine biscuits without adding inhibitors).

[0047] Sodium sulfite: 0.005 parts, 0.01 parts, 0.02 parts;

[0048] Tea polyphenols: 0.01, 0.02, 0.04;

[0049] Vitamin C: 0.05 parts, 0.1 parts, 0.2 parts.

[0050] Since the Maillard reaction is also a necessary reaction for the color development of biscuits, in addition to testing the 5-hydroxymethylfurfural concentration mg / kg, a colorimeter was also used to test the color, with special attention paid to L * .

[0051] The results are as follows Figure 1A -C, all three inhibitors have achieved the effect of reducing the concentration of 5-HMF, and also have a certain effect on the color (the black degree is reduced, and the color tends to be white). Among them, tea polyphenols have the best effect on reducing the concentration of 5-HMF, but still have not reached the ideal level. At the same time, the effect of tea polyphenols on color is more obvious than the other two.

[0052] Example 4 Effect of compounding Maillard reaction inhibitors

[0053] In order to further reduce the concentration of 5-hydroxymethylfurfural, we tried to compound a variety of Maillard reaction inhibitors and antioxidants (due to space reasons, only some representative results are shown below) and determined the dosage ratio (based on the formula listed in Example 1) in combination with their dosage restrictions.

[0054] A: 0.04 parts of tea polyphenols + 0.05 parts of vitamin C; 0.04 parts of tea polyphenols + 0.1 parts of vitamin C; 0.04 parts of tea polyphenols + 0.2 parts of vitamin C;

[0055] B: 0.04 parts of tea polyphenols + 0.005 parts of sodium sulfite; 0.04 parts of tea polyphenols + 0.01 parts of sodium sulfite; 0.04 parts of tea polyphenols + 0.02 parts of sodium sulfite;

[0056] C: 0.04 parts of tea polyphenols + 0.02 parts of sodium lactate; 0.04 parts of tea polyphenols + 0.05 parts of sodium lactate; 0.04 parts of tea polyphenols + 0.1 parts of sodium lactate; 0.04 parts of tea polyphenols + 0.2 parts of sodium lactate; 0.04 parts of tea polyphenols + 0.4 parts of sodium lactate;

[0057] D: 0.04 parts of tea polyphenols + 0.1 parts of phospholipids; 0.04 parts of tea polyphenols + 0.2 parts of phospholipids; 0.04 parts of tea polyphenols + 0.5 parts of phospholipids; 0.04 parts of tea polyphenols + 1 part of phospholipids;

[0058] The results showed that some combinations had no significant effect on the concentration of 5-hydroxymethylfurfural, and in some cases even exceeded the effect of using 0.04 parts of tea polyphenols alone. The effect of compounding with sodium lactate on reducing the concentration of 5-hydroxymethylfurfural was the most significant, especially the combination of 0.04 parts of tea polyphenols + 0.2 parts of sodium lactate, which had reduced the concentration of 5-hydroxymethylfurfural to a basically normal level. In addition, the color was also improved, approaching the ideal 50 for this type of biscuits. The total score of the biscuits, especially the total score of sweetness, aroma, and color (41, 46, 42), was also close to the level of using sucrose (43, 45, 45), and exceeded the product using xylitol (38, 42, 42).

[0059] Then we used a combination of tea polyphenols and sodium lactate in a weight ratio of 1:5 in baked foods that use L-alanine as a sweetener, including a variety of biscuits, cookies, and breads. Depending on the product requirements, the mass ratio of the total mass of the two to L-alanine was between 1:50-100, which could achieve the effect of significantly reducing the concentration of 5-hydroxymethylfurfural.

Claims

1. A health-care baked food for weight loss, the baked food being biscuits, and the raw materials of the baked food being 100 parts of low-gluten flour, 2 parts of baking powder, 50 parts of oatmeal, 30 parts of egg liquid, 1 part of salt, 1 part of baking soda, 20 parts of L-alanine, 0.04 parts of tea polyphenols, 0.2 parts of sodium lactate, and 20 parts of water; L-alanine is the only flavor enhancer in the baked food.

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