JP2010011781A - Dextrin-containing processed food composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a dextrin-containing processed food composition having a variety of properties. <P>SOLUTION: The dextrin-containing processed food composition is prepared by using dextrin having the following properties (a) to (d): (a) having the blue value of 0.4-1.2; (b) having the jelly strength of 4N/cm<SP>2</SP>or more when a 30 wt.% aqueous solution of the dextrin prepared with distilled water at 80°C is left at rest at 5°C for 24 hours; (c) having the viscosity of 100 mPa s or smaller at 25°C when a 30 wt.% aqueous solution of the dextrin prepared with distilled water at 25°C is left at rest at 25°C for 5 minutes; and (d) having ≤2 of the ratio between the jelly strength values A and B shown below (i.e., an A/B ratio): A is a jelly strength (N/cm<SP>2</SP>) when a 30 wt.% aqueous solution of the dextrin prepared with distilled water of 80°C is left at rest at 5°C for 24 hours, and B is a jelly strength (N/cm<SP>2</SP>) when a 30 wt.% aqueous solution of the dextrin prepared with distilled water of 25°C is left at rest at 5°C for 24 hours. The processed food composition includes: a fatty tissue substitute; processed meet food prepared using the fatty tissue substitute in place of fat; food like emulsified one; emulsified food; a cheese-like food; processed food prepared using the cheese-like food in place of cheese; sugar confectionery; and a beverage. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a processed food composition comprising a dextrin having specific properties. The processed food composition targeted by the present invention includes: an adipose tissue substitute; a meat processed food prepared using the adipose tissue substitute instead of fat; an emulsified food; an emulsified food; a cheese-like food; Instead, processed foods prepared using the cheese-like foods; sugar confectionery; and beverages are included. The emulsified food includes emulsified seasonings; spread; pudding (including neutral pudding; acidic pudding including fruit juice-containing pudding, cheese-containing pudding, etc.), apricot tofu, bavaroa, flower paste, custard cream and mousse. Dessert using raw materials or vegetable oils and fats; yogurt; frozen confectionery such as ice cream, ice milk, lacto ice, and ice confectionery; whipped cream.

  Conventionally, low-calorie foods with reduced fat content have been demanded from the viewpoint of health orientation and prevention of adult diseases.

  For example, attempts have been made to reduce fat content and cholesterol content in processed meat products using fat meat such as sausage, ham, bacon, salami, meatloaf, hamburg steak, and putty.

  As an example of such processed meat food, Patent Document 1 describes a processed meat food in which a meat phase and an aqueous phase composed of a gelled microphase are present as separate phases or continuous phases. Here, the aqueous phase is prepared from at least two gelling agents having a gel melting temperature of 40 ° C. or higher and lower than 150 ° C., and one of the gelling agents is pectin, alginate, carrageenan, hydrolyzed starch, etc. The other hydrocarbon gelling agents may be modified starches, cross-linked starches, hydrolyzed starches, celluloses, cellulose derivatives, or debranched dextrins of less than DE5 (eg “Paselli SA2, N-oil”). Etc.). The debranched dextrin described here ("Paselli SA2, N-oil") has a blue value (a) of 1. as shown in Experimental Example 1 described later (see Existing Products 1 and 2). The viscosity (25 ° C.) after 5 minutes of a 30 wt% aqueous solution prepared with distilled water at 25 ° C. exceeds 2 and greatly exceeds 100 mPa · s. When meat processed foods are prepared using such dextrins, it becomes difficult to prepare due to excessive viscosity at the time of dissolution of the dextrin, or the dextrin dissolved when heated and eaten becomes a sticky feeling and a natural juicy feeling There is a problem that you can not get.

  Moreover, mayonnaise, dressing, etc. are known as an emulsified food in which fats and oils are emulsified in water. Such an emulsified food has unique smoothness, richness, creaminess, and glossiness, and is characterized by being cloudy in appearance.

  For such emulsified foods, attempts have been made to reduce the fat content. For example, Patent Document 2 describes the preparation of butter, margarine, and other similar fat spread substitutes (fat content 0-30% by weight) using starch having a high amylose content of 40-70%. Has been. The starch described here has an amylose content (40 to 70% by weight) that exceeds 1.2 when converted to a blue value (a), and is different from the dextrin used in the present invention in this respect. With such starch, the richness and smoothness peculiar to fats and oils cannot be obtained, and when the emulsion food is prepared using such starch, the texture becomes rough, and the texture becomes different from that of the emulsion food such as fat spread. There was a problem.

  In Patent Documents 3 and 4, emulsified foods such as mayonnaise, dressing, margarine and ice cream are prepared using dextrin (tapioca dextrin), acid-converted starch or enzyme-converted starch instead of all or part of the fat. It is described. However, these documents do not describe using these dextrins and starches to prepare foods having the same appearance and texture as emulsified foods without using fats and oils.

  Patent Documents 5 to 8 describe the use of branched dextrins and various polysaccharides to prepare emulsified foods such as low-calorie mayonnaise, dressing, margarine, and ice cream. However, none of these documents describes a dextrin having the specific properties of the present invention.

  The branched dextrin used in Patent Documents 5 and 6 is recognized as a dextrin equivalent to Paindex No. 100 (manufactured by Matsutani Chemical Industry Co., Ltd.) (existing product 3 in Experimental Example 1) due to its production method and characteristics. It is done. As shown in Experimental Examples 7 and 8 described later, the branched dextrin is not suitable for the preparation of fat-free mayonnaise or low-fat mayonnaise.

  The branched dextrin used in Patent Document 7 is obtained by esterifying alkenyl succinic acid to dextrin, and is different in structure from the dextrin of the present invention. When a fat-free mayonnaise is prepared using the branched dextrin described in this document 7, sufficient shape retention and a feeling of fat cannot be obtained, and the mayonnaise aspect is not exhibited. Further, when a low-fat mayonnaise is prepared, if the fat content is reduced to 50% by weight or less, and further to 15% by weight or less, sufficient shape retention and a feeling of fat cannot be obtained and the mayonnaise aspect is not exhibited.

  When the dextrin described in Patent Document 8 is used, the feeling of fat is lower than when the dextrin of the present invention is used, and the texture becomes rough or pastey.

  Mayonnaise is an emulsion containing a high concentration of edible fats and oils at a ratio of about 65 to 80% by weight of the total weight. In this way, the emulsion containing a high concentration of oil is in a state where the oil droplets are in contact with each other, that is, in a close-packed state, so that it does not contain a thickener such as starch or gum. Both have a high viscosity of 50000 mPa · s or higher. On the other hand, various low-fat mayonnaise-like seasonings have been studied for the purpose of reducing fat, but such low-fat mayonnaise-like seasonings are not liquid-tight because the oil droplets are not in a close-packed state. There was a problem that it became an emulsified product, and it was impossible to obtain mayonnaise-specific viscosity, texture and fat feeling. In addition, increasing the amount of thickener added to give mayonnaise-specific viscosity and texture may result in a mouthfeel that is different from mayonnaise, such as poor mouthfeel and increased sliminess and stringiness. I had a problem.

  As for cheese, low-calorie cheese has been demanded, and development of low-fat and non-fat cheese-like foods is being promoted.

  For example, in US Pat. No. 6,099,097, caseinate present in cheese contains a pre-gelatinized high amylose starch having a amylose content of at least 40% by weight, a derivative thereof, a conversion product thereof, a conversion derivatization product thereof, or An imitation cheese product substituted with such a cross-linked product is disclosed. Here, dextrins having a calcium chloride aqueous fluidity of about 50 or less are cited as high amylose converted starch products, and dextrins having an ABF value greater than 4 are listed as pregelatinized high amylose starches. However, when trying to prepare a cheese-like food using the starch described in Patent Document 9, it is not possible to obtain a cheese-specific shape retention, a cheese-specific body feeling, and a starch-specific paste. There has been a problem that it has a rough texture or a texture that is rough and lacks smoothness.

  Patent Document 10 describes that 0.25 to 1.0% by weight of maltodextrin can be added to foods to impart cheese-specific flavor, texture and meltability. However, the food is characterized by using 42 to 48% skim milk cheese in combination. The dextrin used here is “Paselli SA2 (existing product 1 in Experimental Example 1)”, and as described above, the blue value (a) exceeds 1.2, and distilled water at 25 ° C. This is different from the dextrin used in the present invention in that the viscosity (25 ° C.) after 5 minutes of the 30 wt% aqueous solution prepared in (1) greatly exceeds 100 mPa · s. For this reason, the cheese-like food prepared using such dextrins has little fat umami, and cannot obtain the richness peculiar to cheese.

  Moreover, as cheese which added dextrin, the soft cheese (patent document 11) which contains 2-15% of dextrin, the cheese (patent document 12) which added cyclodextrin, and the cheese containing tapioca dextrin are proposed. (Patent Document 13). However, the dextrin described in Patent Document 11 has a DE of 5 to 30, which is different from a suitable dextrin used in the present invention (DE: 3.5 to 4.5).

  Moreover, since the dextrin described in Patent Document 12 is a cyclodextrin having a structure different from that of the dextrin of the present invention, it cannot form a gel with a fat feeling suitable for a cheese-like food. Furthermore, the dextrin described in Patent Document 13 is different from the dextrin used in the present invention in that it is prepared from starch obtained by genetic modification that does not naturally exist in nature.

  For this reason, when trying to prepare cheese-like foods using these dextrins, it becomes a paste and cannot obtain the shape retention characteristic of cheese, and when adding a large amount of dextrin to impart shape retention There is a problem that the texture is rough and a cheese-like texture cannot be obtained. Moreover, when solid cheese was prepared, there existed a problem that it had a hard and gum-like food texture, and the hardness progressed more with time. Furthermore, because of the soaring milk raw materials, foods in which milk fat in cheese is replaced with fats and oils such as vegetable fats and oils are being studied. However, when the milk fat content in cheese is reduced, it becomes a cheese sauce-like paste and the shape-retaining property peculiar to cheese cannot be obtained. Moreover, the texture with the rich crunch peculiar to cheese cannot be obtained.

  In general, cheese has a property of melting by heating, and this property is used for cooking of gratin, pizza, etc. When the dextrin or starch described in Patent Documents 10 to 13 is used, the prepared cheese-like food When the cheese is heated, the cheese-like food is melted and becomes liquid, and there is a problem that the heat-melting state (melting feeling, stringing feeling) peculiar to cheese cannot be reproduced.

  Milk fats in dairy products have also been increasing in recent years due to the increasing health preferences and soaring milk ingredients in dairy ingredients such as pudding, cheese dessert, apricot tofu, bavaroa, flower paste, custard cream and mousse, and vegetable oils and fats. There is a need to reduce the amount of oil and vegetable oils. However, reducing the milk fat and fat content in these desserts significantly reduces the smooth texture and richness, body feeling, and shape retention characteristic of milk fat and fat, and increases water separation. The impact on the texture, flavor and properties of desserts is significant. As a technique for giving a rich feeling to such a dessert, for example, a technique using a polysaccharide for improving the texture of a dessert such as apricot tofu (Patent Document 14) is known.

  Specifically, Patent Document 14 describes that a dense structure and appropriate hardness and elasticity are given to a dessert such as apricot tofu by combining polysaccharides. However, as shown in Experimental Examples 26 to 28 to be described later, when a pudding is prepared using a conventionally known dextrin (existing product), a rich feeling and a fat feeling are not obtained, and conversely, a powdery feeling and a rough feeling, It was found that problems such as the odor of starch and the texture and flavor of the dessert occurred.

  Similarly, yogurt, a kind of dessert, has been tried to reduce fat and calories. To reduce the calorie content of yogurt, methods such as replacing sugars such as sugar with high-calorie sweeteners and low-calorie ingredients such as sugar alcohol are being used. Reduction is necessary. However, in yogurt prepared by fermenting milk components, the reduction of milk fat and fat has a significant effect on the texture and flavor, and the yogurt's unique smoothness and richness are lost, and the yogurt has a watery flavor. End up. In this respect, in Patent Document 15, the dissolved oxygen concentration in the fermented milk raw material mix is set to 5 ppm or less, and by fermenting at 30 to 39 ° C., it has a fat feeling equivalent to or higher than that of fermented milk produced by a normal method. It is described that fermented milk can be obtained. Moreover, in patent document 16, in order to supplement the powdery smell and light taste which arise with skim milk powder used for the purpose of fat reduction, the processed material obtained by lipase treatment and / or fermentation treatment with lactic acid bacteria is used. The technique used is described.

  Moreover, as a technique for reducing the fat content of yogurt using dextrin, a method using dextrin prepared by hydrolysis and debranching of starch (Patent Document 17), a combination of partially hydrolyzed starch (dextrin) and milk protein is used. A method (Patent Document 18) is known.

  However, the method of Patent Document 15 requires a special process such as a gas replacement process using an inert gas or a membrane separation process using a deoxygenation film. These are processes that are not found in a normal yogurt production line, and are not practical because they are complicated and require the introduction of a new production line. Moreover, although the taste and fragrance can be improved by the method of Patent Document 16, a rich feeling peculiar to milk cannot be obtained. Furthermore, the techniques described in these documents 15 and 16 both have a problem that water separation occurs remarkably as the milk fat content of yogurt decreases. In addition, the dextrin described in Patent Document 17 is a product obtained by further debranching the existing product 1 “PASWLLI SA2” (blue value 1.42) shown in Experimental Example 1 to be described later. There is a problem that a feeling of roughness occurs. Moreover, it is thought that the dextrin of patent document 18 has a physical property close | similar to the dextrin of the existing product 5 described in Experimental example 1 mentioned later. For this reason, even if it uses this dextrin, when the milk fat content in yogurt is reduced, a rich feeling will fall remarkably and the texture and flavor peculiar to milk cannot be obtained.

  Such as ice cream (milk solid content 15% or more, milk fat content 8% or more), ice milk (milk solid content 10% or more, milk fat content 3% or more), lact ice (milk solid content 3% or more), ice confectionery, etc. With regard to frozen desserts, in accordance with recent health preferences, low fat and low calorie are required.

  As a technique using dextrin in this regard, Patent Document 19 discloses that a starch degradation product having a viscosity of about 8 to 35 cp of a 30% by weight aqueous solution and a saccharide content up to about 30% by weight of a hexasaccharide is about 15% in a frozen dessert. A method of adding at a ratio of not more than% by weight is disclosed. Patent Document 20 discloses a method using a crushed amylose starch hydrolyzate, Patent Document 17 discloses a method using dextrin prepared by hydrolyzing and debranching starch, and Patent Document 3 discloses a method using less than 5. An aqueous dispersion having a glucose equivalent (DE) of 10 to 50% by weight starch solids has a heat flow viscosity of about 10 seconds or more at 55 ° C. and a strength of 25 g or more within 24 hours at 4 ° C. Disclosed is a method using starch that forms a gel having

  However, the dextrin of Patent Document 19 does not have the property of dissolving at a high concentration and gelling when cooled, like the dextrin used in the present invention, and does not give a sufficient thick feeling to the frozen dessert. Can not. As described above, the dextrin disclosed in Patent Document 17 is a further debranched version of the existing dextrin “Paselli SA2” (blue value 1.42). Occurs. In addition, the dextrin described in Patent Document 3 is similar to the existing product 2 “Instant N Oil II” (manufactured by Nippon NSC Co., Ltd.) described in Experimental Example 1, and reduced the fat and milk fat content of frozen dessert. In this case, a sufficient richness cannot be imparted, and powderiness and roughness are generated.

  A whipped cream is prepared by stirring and demulsifying a raw material cream and taking air into the cream. However, the foaming state of whipped cream is unstable. After foaming, water separation occurs over time, and the original texture of whipped cream is lost, and the product value as a filling material loses its shape retention. Has the problem of lowering. In particular, in whipped cream that is distributed in a frozen state and thawed at the time of use, the fat globules that form part of the structure of the whipped cream are partially destroyed by freezing and thawing the water contained in the whipped cream. Therefore, there is a problem that water separation occurs remarkably, and the artificial nature and melting in the mouth when squeezed after thawing are reduced.

  In addition, whipped cream has been required to be reduced in calories, lightened, softened, etc., due to recent diversification of tastes and increasing health consciousness, and it has been studied to reduce the fat content. However, in the whipped cream, the fats and oils play a role of foaming stability effect, so when the fat and oil content is reduced, not only the richness peculiar to the fats and oils is lowered, but also the shape retention mentioned above is significantly lowered, Also, water separation tends to occur.

  Conventionally, thickening polysaccharides and the like have been added to prevent such whipped cream from water separation and improve shape retention. For example, there is a method of adding gellan gum, preferably native gellan gum, a demulsifier, and a stable emulsifier (Patent Document 21), a method of blending xanthan gum, guar gum, or carboxymethyl cellulose for the purpose of preventing water separation (Patent Document 22). . However, even when thickening polysaccharides such as gellan gum, xanthan gum, and guar gum are added, the anti-wetting effect is insufficient, and the texture of whipped cream becomes heavy. There are various problems such as the occurrence of fragrance and the flavor release becoming worse, and there is no method that can solve all the problems such as prevention of water separation, maintenance of shape retention, and texture improvement.

  On the other hand, attempts have been made to add dextrin to whipped cream. For example, a frozen whipped cream (Patent Document 23) containing a dextrin, diglycerin monooleate and lysolecithin to impart tissue sustainability, and a turbidity when stored in a 30 wt% aqueous solution at 4 ° C for 3 days is 0. 2 or less, whipped cream blended with a starch degradation product comprising 10% or more sugar component of 25% by weight or more (Patent Document 24), DE is in the range of 3 to 42, and the average molecular weight is 400 to A foaming oil-in-water emulsion having a freezing resistance containing a starch degradation product in the range of 9000 (Patent Document 25), a sour cream composition for whipping containing 2 to 10% by weight of a starch degradation product having a DE of 1 to 7 There is a thing (patent document 26). Patent Documents 3 and 4 describe that a whipped product is prepared by replacing a part of fat or oil with an aqueous dispersion of converted gelled starch.

  However, Patent Document 23 does not describe or suggest any blue value, and conventional dextrin does not provide the effect of preventing whipped cream from being separated or improving the texture. In addition, the dextrin used in the present invention has a turbidity of greater than 0.2, whereas the dextrin described in Patent Document 24 having a turbidity of 0.2 or less has insufficient water separation inhibiting effect and texture improvement effect. The dextrins described in Patent Documents 25 and 26 are the existing “Paindex No. 100” (manufactured by Matsutani Chemical Industry Co., Ltd.) (existing product 3 shown in Experimental Example 1) according to the regulations such as DE and average molecular weight. And “Paselli SA2” (manufactured by AVEBE) (existing product 1 shown in Experimental Example 1), and the dextrins disclosed in Patent Documents 3 and 4 are conventionally present due to their production methods and characteristics. "N oil" (manufactured by NSC Japan), "Paselli SA2" (manufactured by AVEBE), "C ☆ DELIGHT MD01970" (manufactured by Cargill Japan) (existing products 2, 1 and 4 shown in Experimental Example 1) Is recognized as an equivalent dextrin. However, the whipped cream containing these dextrins has problems such as water separation and decreased texture as shown in Experimental Example 1 described later.

  Sugar confectionery such as soft candy, caramel, nougat, and gummy candy is manufactured by using sugars such as glucose and sucrose as raw materials, and molding (filling), drying or cooling a solution prepared by dissolving this in water. The Since these sugar confectionery usually has a high soluble solid content of about 75 to 95 degrees, the viscosity of the solution increases even when thickening polysaccharides and gelling agents that can be used in ordinary foods are used. Molding and filling become difficult. In addition, it does not dissolve enough to dissolve the thickening polysaccharides and gelling agents, so it does not dissolve, or it re-precipitates during cooking, and it burns, so it can be applied to sugar confectionery. There are few gelling agents. Gelatinizers used in sugar confectionery today include gelatin, carrageenan, gum arabic, pectin, and agar. For example, gelatin has a low melting point and dissolves at around 30 ° C., so it is kept at a high temperature. This causes problems such as softening, stickiness, and the unique smell of gelatin easily affects sugar confectionery. Carrageenan has problems such that moisture does not easily fly and it takes a long time to boil, has a high gelation temperature, is difficult to mold and fill, and cannot be used in an acidic region. In addition, pectin has high adhesion to teeth, and agar becomes insoluble when the soluble solid content is 80 or more, and sufficient shape retention cannot be obtained. Furthermore, since sugar confectionery has a high soluble solid content, there are also problems such that, when a gelling agent is used in combination, the viscosity increases, workability is deteriorated, and gelation is inhibited.

  On the other hand, as a technique for adding dextrin in sugar confectionery, a method for producing caramel by adding starch hydrolyzed powder to boiled caramel dough (Patent Document 27), gummy candy using dextrin and indigestible dextrin A method of manufacturing (Patent Document 28) is known. Further, Patent Document 29 discloses a method for correcting viscoelasticity and glass transition temperature of sugar confectionery by adding maltodextrin as a hydrocolloid.

  However, the technique disclosed in Patent Document 27 uses dextrin to suppress the sweetness by adding starch hydrolyzate powder instead of fondant used in the production process of caramel (boiled sugar syrup and microcrystallized). Also, Patent Document 28 discloses only dextrin as an alternative to sugar, and does not improve the physical properties and properties of sugar confectionery with dextrin. Similarly, the technique of Patent Document 29 also adds maltodextrin to a sugar confectionery that originally has shape retention, and does not disclose the use of dextrin to impart shape retention to the sugar confectionery. .

  Also in beverages, it has been studied to reduce milk ingredients such as milk and fresh cream, cocoa butter in cocoa, etc. in accordance with recent health consciousness and soaring milk ingredients. However, reducing the fat content such as milk fat and cacao butter in beverages with extremely high water content reduces the fat-specific richness and body feeling, resulting in a thin texture and taste, resulting in poor satisfaction It becomes a drink. Furthermore, recently, beverages with a characteristic texture have been developed, with many products focusing on trolley and texture being found in beverages.

  As a technique relating to beverages containing dextrin, a method of improving the taste quality of carbonated beverages such as creaminess and richness by blending starch degradation products of DE 6-30 (Patent Document 30), all or one of high-calorie substances A method of substituting a part with a specific branched maltodextrin (Patent Document 31) is disclosed. Patent Document 5 mentions coffee milk as an example of a low-calorie food using a polysaccharide and a branched dextrin in combination.

However, all of the starch degradation products described in Patent Documents 30 to 31 and 5 are dissolved in water at a high concentration like the dextrin of the present invention and do not gel when cooled, or even if they are very The gel strength is low. For this reason, compared with the dextrin of this invention, these starch degradation products are very low in the effect which provides a feeling of richness, a fat feeling, and a body feeling to a drink. Further, when the amount added is increased in order to increase the effect, there is a problem that starch odor is noticeable and flavor release is deteriorated. In addition, thickening polysaccharides and starch are examples of materials used for the purpose of imparting trolley and richness to beverages, but when thickening polysaccharides and starch are used, viscosity increases during the manufacturing process and workability decreases. Or a sticky texture or a rough texture. Furthermore, the stringiness unique to the thickening polysaccharide is affected, resulting in a slimy texture. In addition, depending on the type of material used, there is a problem that the flavor release is lowered, and a beverage having a desired texture has been demanded without affecting the flavor release.
Japanese National Patent Publication No. 8-502894 Special Table 2000-503208 Japanese Patent Publication No. 5-37007 JP-A-6-105652 JP-A-5-276898 JP 2001-252042 A International Publication No. 2004/045311 Pamphlet Japanese National Patent Publication No. 10-507356 Japanese Patent Publication No. 61-57 JP-A-6-217691 Japanese Patent Laid-Open No. Sho 62-14742 JP-A-56-75060 Special table 2003-530127 gazette JP-A-10-290677 JP 2007-104995 A JP 2003-250482 A JP 2005-527214 A Japanese Translation of National Publication No. 06-506825 Japanese Patent Application Laid-Open No. 07-50994 Japanese Translation of National Publication No. 08-502888 JP 2001-245620 A Japanese Patent Laid-Open No. 06-225720 JP 2003-93006 A JP 2004-337166 A JP 2004-154092 A Japanese Patent Laid-Open No. 04-1127747 Japanese Patent Laid-Open No. 02-154641 JP 2000-116343 A Japanese translation of PCT publication No. 2003-529381 JP 2002-330735 A JP-T-2004-524849

  An object of the present invention is to provide a dextrin having specific properties to foods, specifically to provide various processed food compositions prepared using the dextrin.

  More specifically, in the present invention, the processed food composition is replaced with a fat tissue substitute having a texture (feeling of being crunchy) and a juicy feeling peculiar to meat fat such as beef tallow and pork fat, and fat. An object of the present invention is to provide a processed meat food containing the adipose tissue substitute.

  Another object of the present invention is to provide an emulsified food having a similar appearance and texture to an emulsified food prepared by emulsifying fats and oils such as mayonnaise and margarine as the processed food composition. More specifically, the present invention has an object to provide an emulsified food having smoothness and richness of fat and oil, and a cloudiness and surface glossiness peculiar to the emulsified food, even though the food does not contain fat and oil. And

  Furthermore, this invention aims at providing an emulsified food as said processed food composition. Specifically, as the emulsified food, an emulsified seasoning whose appearance and texture are similar to those of mayonnaise with a smaller amount of oil (0.01 to 50% by weight) than a normal amount of oil (65 to 80% by weight), usually It is an object of the present invention to provide an emulsified seasoning having an appearance and texture similar to those of an emulsified dressing with an amount of oil and fat (0.01 to 25% by weight) less than the amount of oil and fat (30 to 50% by weight).

  In addition, the present invention, as the above-mentioned emulsified food, spreads such as margarine, fat spread and butter cream, especially when the milk fat content and fat content are reduced, does not affect the flavor, An object is to provide a spread having a body feeling and a smooth texture. It is another object of the present invention to provide a spread having the same richness and smoothness as increasing the amount of the milk fat and the fat content.

  Further, the present invention provides desiccants such as pudding (neutral pudding; acidic pudding including fruit juice-containing pudding, cheese-containing pudding), annin tofu, bavaroa, flower paste, custard cream and mousse, particularly milk fat content. It is an object of the present invention to provide a dessert that does not affect the flavor even when the fat and oil content is reduced, and has a rich feeling and body feeling peculiar to milk fat and fat, and also has a smooth texture. It is another object of the present invention to provide a dessert having a richness and smoothness equivalent to those obtained by increasing the amount of the milk fat and oil content.

  Another object of the present invention is to provide yogurt as the above-mentioned emulsified food, particularly yogurt having a smoothness and richness peculiar to milk fat without affecting the flavor even when milk fat content is not reduced or used. Another object of the present invention is to provide a yoghurt having stable physical properties in which water separation caused by reduction or non-use of milk fat is suppressed. Furthermore, an object of the present invention is to provide a high-quality yogurt that has a smoothness and a rich feeling comparable to those obtained when the amount of fresh cream or milk is increased while having a normal milk fat content.

  In addition, the present invention provides the above-mentioned emulsified food as a frozen confectionery such as ice cream, ice milk, lacto ice, and other frozen confectionery, and particularly has a smooth structure even when milk fat and milk solids are reduced. It aims at providing the frozen dessert which has a mouth melt, a body feeling, and flavor.

  A further object of the present invention is to provide a whipped cream as the above-mentioned emulsified food, particularly a whipped cream in which water separation after refrigerated storage and after freeze-thawing is suppressed and which has a good texture and shape retention. . Furthermore, even if it is a case where fat content is reduced, the remarkable generation | occurrence | production of water separation and the fall of shape retention property are suppressed, and also it aims at providing the whipped cream which has the rich feeling peculiar to fats and oils.

  Furthermore, the present invention provides a cheese-like food, particularly a cheese-like food having a cheese-like body feeling, mouthfeel and flavor, even when milk fat is reduced or no milk fat is contained. And it aims at providing the processed food containing the said cheese-like foodstuff instead of cheese. More preferably, the cheese-like food has good shape retention and heat meltability in addition to the cheese-specific body feeling, mouthfeel and flavor described above.

  An object of this invention is to provide sugar confectionery as said processed food composition. Specifically, an object of the present invention is to provide a sugar confectionery having viscoelasticity and a smooth texture without increasing the viscosity even in a sugar confectionery having a high soluble solid content and reducing the workability during production.

  An object of this invention is to provide a drink as said processed food composition. Specifically, an object is to provide a beverage having a natural rich feeling and fat feeling and having a smooth mouth feel even when fat content is reduced or not used. Another object of the present invention is to provide a beverage having a characteristic texture such as a fruit juice beverage having an enhanced rich puree-like texture and a beverage having a good crisp and good flavor release. To do.

  As a result of intensive research aimed at solving the above problems, the present inventors have found that a dextrin having the following property (a), preferably a dextrin having the following properties (a), (b) and (c), More preferably, by using a dextrin having the following properties (a), (b), (c) and (d), it has been found that processed food compositions suitable for the various purposes described above can be prepared.

(A) The blue value is in the range of 0.4 to 1.2.
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) The viscosity when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes is 100 mPa · s or less under 25 ° C. conditions.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.

The present invention has been completed based on such findings and includes the following embodiments:
(I) Processed food composition (I-1) Processed food composition characterized by containing dextrin having the following property (a);
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And

(I-2) The processed food composition according to (I-1), wherein the dextrin further has the following properties (b) and (c):
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.

(I-3) The processed food composition according to (I-2), wherein the dextrin further has the following property (d):
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.

  In the following (II) to (XIII), a dextrin having the above properties (a), properties (a) to (c), or properties (a) to (d) is referred to as “dextrin (I)”.

(II) Adipose tissue substitute and preparation method thereof (II-1) The processed food composition according to any one of (I-1) to (I-3), which is an adipose tissue substitute.

  (II-2) The processed food composition according to (II-1), wherein the adipose tissue substitute contains 20 to 40% by weight of dextrin (I).

  (II-3) The processed food composition according to (II-1) or (II-2), wherein the adipose tissue substitute contains carrageenan in addition to dextrin (I).

(II-4) The processed food composition described in (II-3), wherein the carrageenan has at least one of the following properties (1) to (3):
(1) dissolves in water at 50 ° C. or lower,
(2) The 1.5 wt% aqueous solution does not gel under 25 ° C conditions,
(3) It contains calcium ions in a proportion of more than 0 and 0.1% by weight or less.

  (II-5) The processed food composition according to (II-3) or (II-4), wherein the content of carrageenan is 1 to 10 parts by weight relative to 100 parts by weight of dextrin (I).

(II-6) of dextrin (I) having the following properties (a), dextrin (I) having the following properties (a) to (c), or dextrin (I) having the following properties (a) to (d) A method for preparing an adipose tissue substitute comprising a step of cooling and solidifying an aqueous solution containing any of the above:
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A 1 w / v% aqueous solution of dextrin (I) is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) Dextrin (I) 1 w / v% aqueous solution (25 ° C.) 10 ml is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when dextrin (I) 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin (I) prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when dextrin (I) 30 wt% aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when dextrin (I) 30% by weight aqueous solution prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.

  (II-7) The method for preparing a fatty tissue substitute according to (II-6), wherein the aqueous solution is an aqueous solution containing dextrin (I) in a proportion of 20 to 40% by weight.

  (II-8) The method for preparing an adipose tissue substitute according to (II-6) or (II-7), wherein the aqueous solution is an aqueous solution further containing carrageenan.

(II-9) The method for preparing an adipose tissue substitute according to (II-8), wherein the carrageenan has at least one of the following properties (1) to (3):
(1) dissolves in water at 50 ° C. or lower,
(2) The 1.5 wt% aqueous solution does not gel under 25 ° C conditions,
(3) It contains calcium ions in a proportion of more than 0 and 0.1% by weight or less.

  (II-10) The method for preparing an adipose tissue substitute according to (II-8) or (II-9), wherein the content of carrageenan is 1 to 10 parts by weight relative to 100 parts by weight of dextrin (I).

(III) Processed food containing adipose tissue substitute (III-1) Replace the adipose tissue substitute described in any of (II-1) to (II-5) with part or all of meat fat Processed food to contain.

  (III-2) Any processed meat food selected from sausage, ham, bacon, salami, meatloaf, hamburger steak, hamburger patty, minced cutlet, croquette, meatball, tsukuyane, gyoza, shumai and meat bun (wrapping) Processed food described in (III-1).

(IV) Emulsion-like food and preparation method thereof (IV-1) The processed food composition according to any one of (I-1) to (I-3), which is an emulsion-like food.

  (IV-2) In addition to dextrin (I), the above emulsion-like food is at least one polymorph selected from the group consisting of xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose and native gellan gum. The processed food composition according to (IV-1), which is a non-emulsified food containing a saccharide and water.

  (IV-3) The emulsified food is at least 1 selected from the group consisting of 5 to 30% by weight of dextrin (I), xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose and native gellan gum. The processed food composition described in (IV-2), which is a non-emulsified food containing a total amount of seed polysaccharides of 0.01 to 0.5% by weight and water of 40 to 90% by weight.

  (IV-4) Any of (IV-1) to (IV-3), wherein the emulsion-like food is a non-emulsified food further containing at least one polysaccharide selected from the group consisting of gati gum and gum arabic Processed food composition described in 1.

  (IV-5) The emulsion-like food is a non-emulsified food containing at least one polysaccharide selected from the group consisting of gati gum and gum arabic in a proportion of 0.05 to 5% by weight in total (IV Processed food composition as described in -4).

  (IV-6) The emulsified food is a non-emulsified food that does not contain fats and oils, and may be any of mayonnaise, dressing, sauce, flower paste, margarine, fat spread, butter cream or cheese prepared by emulsifying fats and oils. The processed food composition according to any one of (IV-1) to (IV-5), wherein crab appearance and texture are similar.

(IV-7) Any of dextrin (I) having the following properties (a), dextrin (I) having properties (a) to (c), or dextrin (I) having properties (a) to (d) The method for preparing an emulsified food according to any one of (IV-1) to (IV-5), comprising a step of cooling a non-emulsified aqueous solution containing:
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A 1 w / v% aqueous solution of dextrin (I) is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) Dextrin (I) 1 w / v% aqueous solution (25 ° C.) 10 ml is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when dextrin (I) 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin (I) prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when dextrin (I) 30 wt% aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when dextrin (I) 30% by weight aqueous solution prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.

  (IV-8) The aqueous solution is an aqueous solution further containing at least one polysaccharide selected from the group consisting of xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose, and native gellan gum. The preparation method described in IV-7).

  (IV-9) The aqueous solution contains at least one dextrin (I) selected from the group consisting of 5 to 30% by weight, xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose, and native gellan gum. The preparation method according to (IV-8), which is a non-emulsified aqueous solution containing a total amount of polysaccharide of 0.01 to 0.5% by weight and water of 40 to 90% by weight.

  (IV-10) Any one of (IV-7) to (IV-9), wherein the aqueous solution is a non-emulsifying aqueous solution further containing at least one polysaccharide selected from the group consisting of gati gum and gum arabic. Preparation method to be described.

  (IV-11) The aqueous solution is a non-emulsified aqueous solution containing at least one polysaccharide selected from the group consisting of gati gum and gum arabic in a proportion of 0.05 to 5% by weight in total (IV-10) ).

  (IV-12) Non-emulsified foods that do not contain fats and oils. Appearance and texture of mayonnaise, dressing, sauce, flour paste, margarine, fat spread, butter cream or cheese prepared by emulsifying fats and oils The preparation method according to any one of (IV-7) to (IV-11), wherein

(V) Emulsified food (V-1) The processed food composition according to any one of (I-1) to (I-3), which is an emulsified food.

  (V-2) The processed food composition described in (V-1), wherein the emulsified food is any emulsified food selected from the group consisting of emulsified seasonings, spreads, desserts, yogurts, frozen desserts, and whipped cream object.

(V-3) Any of dextrin (I) having the following properties (a), dextrin (I) having properties (a) to (c), or dextrin (I) having properties (a) to (d) A method for preparing an emulsified food according to (V-1), comprising a step of cooling and solidifying an aqueous solution containing koji;
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A 1 w / v% aqueous solution of dextrin (I) is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) Dextrin (I) 1 w / v% aqueous solution (25 ° C.) 10 ml is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when dextrin (I) 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin (I) prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when dextrin (I) 30 wt% aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when dextrin (I) 30% by weight aqueous solution prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.

(Va) Emulsified seasoning (Va-1) The processed food composition according to (V-1), wherein the emulsified food is an emulsified seasoning containing 0.1 to 20% by weight of dextrin (I). .

  (Va-2) An emulsified food containing at least one selected from the group consisting of xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose and native gellan gum in addition to dextrin (I) The processed food composition described in (V-1), which is a seasoning.

  (V-a-2) The processed food composition described in (V-1), wherein the emulsified food is an emulsified seasoning containing 0.01 to 50% by weight of fats and oils.

  (Va-3) The emulsified food is a mayonnaise-like emulsified seasoning similar in appearance and texture to mayonnaise, containing fats and oils in a proportion of 0.01 to 50% by weight. Processed food composition.

  (V-a-4) The processed food composition according to (V-1), wherein the emulsified food is an emulsified seasoning in a dressing form containing fats and oils in a proportion of 0.01 to 25% by weight.

(Vb) Spread (Vb-1) The processed food composition described in (V-1), wherein the emulsified food contains a fat or milk fat in a proportion of 10 to 60% by weight in total.

  (V-b-2) The processed food composition described in (V-1), wherein the emulsified food is a spread containing dextrin (I) in a proportion of 5 to 30% by weight.

  (Vb-3) The emulsified food is at least one selected from the group consisting of xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose, gati gum and native gellan gum in addition to dextrin (I) The processed food composition described in (V-1), which is a spread containing saccharides.

  (V-b-4) The processed food composition described in (V-b-3), wherein the emulsified food is a spread containing the polysaccharide at a ratio of 0.01 to 5% by weight.

(Vc) Dessert prepared using milk raw materials or vegetable oils and fats (Vc-1) The emulsified food is any dessert selected from the group consisting of pudding, apricot tofu, bavaroa, flour paste, custard cream and mousse A processed food composition as described in (V-1).

  (V-c-2) The processed food composition according to (V-c-1), wherein the emulsified food is a dessert containing 0.1 to 20% by weight of dextrin (I).

  (Vc-3) The emulsified food is a dessert containing at least one selected from the group consisting of polysaccharide thickeners, gelling agents and milk proteins in addition to dextrin (I), (Vc-1) Processed food composition to be described.

(Vd) The processed food composition according to (V-1), wherein the yogurt (Vd-1) emulsified food is yogurt.

  (Vd-2) The emulsified food is low-fat yogurt having a milk fat content of 0.5 wt% or more and less than 3 wt%, or a non-fat yogurt having a milk fat content of less than 0.5 wt% (V- Processed food composition described in 1).

  (V-d-3) The processed food composition according to (V-1), wherein the emulsified food is yogurt containing dextrin (I) in a proportion of 0.05 to 10% by weight.

  (Vd-4) The emulsified food is yogurt containing at least one selected from the group consisting of gati gum, gum arabic, tara gum, tamarind seed gum and guar gum in addition to dextrin (I). (V-1) Processed food composition described in 1.

  (V-d-5) The processed food composition according to (V-1), wherein the emulsified food is a yogurt containing high methoxyl pectin in addition to dextrin (I).

(Ve) Frozen dessert (Ve-1) The emulsified food is any frozen dessert selected from the group consisting of ice cream, ice milk, lacto ice, and frozen dessert prepared using dairy ingredients, (V-1) Processed food composition described in 1.

  (V-e-2) The processed food composition according to (V-1), wherein the emulsified food is a frozen dessert containing 0.1 to 10% by weight of dextrin (I).

  (Ve-3) The emulsified food is a frozen dessert containing at least one selected from the group consisting of guar gum, tara gum, tamarind seed gum, carrageenan, xanthan gum, locust bean gum and native gellan gum in addition to dextrin (I) A processed food composition described in (V-1).

(Vf) The processed food composition according to (V-1), wherein the whipped cream (Vf-1) emulsified food is a whipped cream containing dextrin (I) in a proportion of 0.5 to 10% by weight.

  (Vf-2) The emulsified food is selected from the group consisting of dextrin (I), polyglycerol fatty acid ester having an iodine value of 10 to 45, monoglycerol fatty acid ester having an iodine value of 44 to 120, and hydroxypropyl cellulose. The processed food composition described in (V-1), which is a whipped cream containing at least one selected.

(VI) Cheese-like food and its preparation method (VI-1) The processed food composition described in any one of (I-1) to (I-3), which is a cheese-like food.

  (VI-2) The processed food composition described in (VI-1), wherein the cheese-like food contains 10 to 50% by weight of dextrin (I).

  (VI-3) The cheese-like food contains at least one selected from the group consisting of whey protein, methylcellulose, curdlan, and deacylated gellan gum in addition to dextrin (VI-1 ) Or the processed food composition described in (VI-2).

  (VI-4) The cheese-like food contains at least one selected from the group consisting of whey protein, methylcellulose, curdlan, and deacylated gellan gum in a proportion of 0.01 to 10% by weight in total. The processed food composition as described in (VI-3).

  (VI-5) The cheese-like food contains, in addition to dextrin (I), at least one polysaccharide selected from the group consisting of carrageenan, xanthan gum, gati gum and native gellan gum, (VI-1) Processed food composition as described in any one of-(VI-4).

(VI-6) The processed food composition described in (VI-5), wherein the carrageenan has at least one of the following properties (1) to (3):
(1) dissolves in water at 50 ° C. or lower,
(2) The 1.5 wt% aqueous solution does not gel under 25 ° C conditions,
(3) It contains calcium ions in a proportion of more than 0 and 0.1% by weight or less.

  (VI-7) (VI-5) or (VI-6), wherein the content of at least one polysaccharide selected from the group consisting of carrageenan, xanthan gum, gati gum and native gellan gum is 0.01 to 5% by weight. Processed food composition described in).

  (VI-8) The above cheese-like food is a processed food that does not contain milk fat or contains milk fat in a proportion of 20% by weight or less, and contains cheese with more than 20% by weight of milk fat, appearance and flavor. And the processed food composition according to any one of (VI-1) to (VI-7), wherein the texture is similar.

(VI-9) Any of dextrin (I) having the following properties (a), dextrin (I) having the following properties (a) to (c), or dextrin (I) having the properties (a) to (d) A method for preparing a cheese-like food according to any one of (VI-1) to (VI-8), comprising a step of cooling and solidifying an aqueous solution containing kaku:
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.

  (VI-10) The preparation method according to (VI-9), wherein the aqueous solution contains 10 to 50% by weight of dextrin (I).

  (VI-11) In addition to dextrin (I), the aqueous solution contains at least one selected from the group consisting of whey protein, methylcellulose, curdlan, and deacylated gellan gum. 9) or the preparation method described in (VI-10).

  (VI-12) The aqueous solution contains at least one selected from the group consisting of whey protein, methylcellulose, curdlan, and deacylated gellan gum in a proportion of 0.01 to 10% by weight in total. A preparation method described in (VI-11).

  (VI-13) In addition to dextrin, the aqueous solution further contains at least one polysaccharide selected from the group consisting of carrageenan, xanthan gum, gati gum and native gellan gum (VI-9) to (VI-12) ).

(VI-14) The processed food composition according to (VI-13), wherein the carrageenan has at least one of the following properties (1) to (3):
(1) dissolves in water at 50 ° C. or lower,
(2) The 1.5 wt% aqueous solution does not gel under 25 ° C conditions,
(3) It contains calcium ions in a proportion of more than 0 and 0.1% by weight or less.

  (VI-15) (VI-13) or (VI-14), wherein the content of at least one polysaccharide selected from the group consisting of carrageenan, xanthan gum, gati gum and native gellan gum is 0.01 to 5% by weight. ).

  (VI-16) Processed food not containing milk fat or containing milk fat in a proportion of 20% by weight or less, and similar in appearance, flavor and texture to cheese containing more than 20% by weight of milk fat The preparation method according to any one of (VI-9) to (VI-15), which is a method for preparing a cheese-like food.

(VII) Processed food containing cheese-like food as a cheese substitute (VII-1) Replacing the cheese-like food described in any of (VI-1) to (VI-8) with some or all of the cheese Containing processed foods.

  (VII-2) Any one selected from bread, cake, mousse, pizza, pie, gratin, lasagna, doria, risotto, sauce, soup, cheese fondue, hamburger, hamburger, salad, tonkatsu and spread, (VII Processed food as described in -1).

(VIII) Sugar confectionery (VIII-1) The processed food composition according to any one of (I-1) to (I-3), which is a sugar confectionery.

(VIII-2) The processed food according to any one of (I-1) to (I-3), wherein the sugar confectionery is a sugar confectionery having at least one of the following properties (1) and (2): Composition:
(1) the water content is 15-30%,
(2) The soluble solid content is 70 to 85%, more preferably 75 to 85%.

  (VIII-3) The processed food composition according to any one of (I-1) to (I-3), wherein the sugar confectionery is soft candy, caramel, nougat, or gummy candy.

  (VIII-4) The processed food composition described in (VIII-1), wherein the sugar confectionery contains dextrin (I) in a proportion of 4 to 40% by weight.

  (VIII-5) The sugar confectionery contains at least one selected from the group consisting of psyllium seed gum, carrageenan, gati gum, and tamarind seed gum in addition to dextrin (I). (VIII-1 Processed food composition described in).

(IX) The processed food composition according to any one of (I-1) to (I-3), which is a beverage (IX-1) beverage.

  (IX-2) The beverage is milk, a milk-containing beverage selected from milk beverages having a milk solid content (total of non-fat milk solid content and milk fat content) of 3% or more, lactic acid bacteria beverages, milk coffee, and cocoa The processed food composition described in (IX-1), which is a fruit juice-containing beverage, a vegetable juice-containing beverage, or a soft drink.

  (IX-3) The processed food composition described in (IX-1), wherein the beverage is a milk-containing beverage having a fat content of 1.5% by weight or less.

  (IX-4) The processed food composition described in (IX-1), wherein the beverage contains dextrin (I) in a proportion of 0.2 to 10% by weight.

  (IX-5) The processed food composition described in (IX-1), wherein the beverage is a milk-containing beverage containing dextrin (I) in a proportion of 0.2 to 2% by weight.

  (IX-6) The processed food composition according to (IX-1), wherein the beverage contains fermented cellulose in addition to dextrin (I).

(X) A method for enhancing the richness of emulsified food (X-1) A dextrin having the following property (a), a dextrin having properties (a) to (c), or having properties (a) to (d) A method for enhancing the richness of an emulsified food, comprising incorporating dextrin into the emulsified food:
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.

  (X-2) The method according to (X-1), wherein the emulsified food is any emulsified food selected from the group consisting of an emulsified seasoning, spread, dessert, yogurt, frozen dessert, and whipped cream.

  (X-3) The emulsified food is a mayonnaise-like emulsified seasoning similar in appearance and texture to mayonnaise, containing fats and oils in a proportion of 0.01 to 50% by weight. Method.

  (X-4) The method described in (X-1), wherein the emulsified food is an emulsified seasoning in a dressing form containing fats and oils in a proportion of 0.01 to 25% by weight.

  (X-5) The method according to (X-1), wherein the emulsified food is a spread containing 10 to 60% by weight of fat or milk fat in a total amount.

  (X-6) The method according to (X-1), wherein the emulsified food is any dessert selected from the group consisting of pudding, apricot tofu, bavaroa, flour paste, custard cream and mousse.

  (X-7) The emulsified food is low-fat yogurt having a milk fat content of 0.5 wt% or more and less than 3 wt%, or a non-fat yogurt having a milk fat content of less than 0.5 wt% (X- The method described in 1).

  (X-8) The method according to (X-1), wherein the emulsified food is any one of the frozen desserts selected from the group consisting of ice cream, ice milk, lacto ice, and ice confectionery prepared using milk raw materials.

(XI) Method for preventing water separation of emulsified food (XI-1) A dextrin having the following property (a), a dextrin having properties (a) to (c), or a dextrin having properties (a) to (d), A method for preventing water separation of the emulsified food, comprising blending into the emulsified food selected from the group consisting of whipped cream, yogurt and dessert:
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.

  (XI-2) The method according to (XI-1), wherein the emulsified food is any dessert selected from the group consisting of pudding, apricot tofu, bavaroa, flower paste, custard cream and mousse.

(XII) Beverage enhancement method of beverage juice or vegetable juice (XII-1) Dextrin having the following property (a), dextrin having properties (a) to (c), or properties (a) to (d) A method for enhancing the richness of fruit juice or vegetable juice of the beverage, comprising blending dextrin having the beverage with a juice containing fruit juice or vegetable juice:
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.

(XIII) Method for improving the shape retention of sugar confectionery (XIII-1) A dextrin having the following property (a), a dextrin having properties (a) to (c), or properties (a) to (d) A method for improving the shape retention of the sugar confectionery, which comprises adding the dextrin having the sugar confectionery to the sugar confectionery:
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.

(XIII-2) The method according to (XIII-1), wherein the sugar confectionery is a sugar confectionery having at least one of the following properties (1) and (2):
(1) the water content is 15-30%,
(2) The soluble solid content is 70 to 85%, more preferably 75 to 85%.

  (XIII-3) The method according to (XIII-1), wherein the sugar confectionery is soft candy, caramel, nougat or gummy candy.

  ADVANTAGE OF THE INVENTION According to this invention, the adipose tissue substitute useful for preparing the processed food in which the presence of fat is regarded as important, especially a meat processed food can be provided. According to the adipose tissue substitute of the present invention, a processed texture of meat and a juicy feeling can be sufficiently imparted to processed meat foods while being low in calories and low in fat. That is, the processed meat food containing the fat tissue substitute of the present invention instead of part or all of the meat and fat can be provided with a texture and juiciness specific to fat while being low in calories and low in fat. .

  According to the present invention, an appearance similar to an emulsified food prepared by emulsifying fats and oils without containing fats and oils or without homogenizing treatment such as homogenization (a cloudiness or surface gloss peculiar to emulsions). Feeling), texture (smoothness and richness), and use feeling can be provided. Since the emulsified food of the present invention does not contain fats and oils, it is characterized by low calories.

  According to the present invention, even when the fat and oil content is reduced to 50% by weight or less, the emulsified seasoning having the same viscosity, fat feeling and smoothness as a normal mayonnaise containing the fat and oil in a proportion of 65 to 80% by weight ( Emulsified food) can be provided. The emulsified seasoning of the present invention has an appearance similar to mayonnaise (mayonnaise-specific cloudiness and surface gloss) and texture (smoothness and richness), and fats and oils, despite the low fat content. Due to its low content, it is characterized by low calories compared to mayonnaise. Similarly, according to the present invention, even when the fat content is reduced to 25% by weight or less, the emulsification has the same fat feeling and smoothness as a normal emulsified dressing containing 30 to 50% by weight of fat and oil. A seasoning (emulsified food) can be provided. The emulsified seasoning of the present invention has an appearance similar to that of an emulsified dressing (a cloudiness and surface glossiness peculiar to an emulsified dressing) and a texture (smoothness and richness), although the fat content is small. In addition, since the oil and fat content is low, the calorie content is lower than that of the emulsified dressing.

  According to the present invention, milk fat content and fat content are reduced for desserts such as pudding (neutral pudding; acidic pudding including fruit juice-containing pudding, cheese-containing pudding), annin tofu, bavaroa, flower paste, custard cream and mousse. Even in such a case, it is possible to give a rich feeling and body feeling peculiar to milk fat and fats and oils without affecting the flavor. In addition, when the milk fat content and fat content are not reduced, the milk fat content and fat content are increased without increasing the milk fat content such as milk and fresh cream and the fat content such as refined coconut oil. Can provide a sufficiently rich and smooth texture, and can provide a dessert (emulsified food) having a milk-rich texture and flavor.

  According to the present invention, for yogurt which is a kind of emulsified food, even if the milk fat content is reduced or milk fat is not used, the smooth texture and richness peculiar to milk fat are not affected without affecting the flavor. A feeling can be imparted. Also, if the milk fat content is not reduced, the smoothness and richness of the same level can be given without increasing the milk fat content such as fresh cream or milk, and the milk rich food A yogurt having a feeling and flavor can be provided. Furthermore, it is possible to suppress the water separation and the decrease in shape retention that are remarkably generated when the milk fat content is reduced.

  According to the present invention, for frozen desserts (emulsified foods) such as ice cream, ice milk, lacto ice, and ice confectionery using milk as a raw material, the milk fat content or fat content is reduced, or milk fat or fat is not used. However, a smooth texture (feeling of melting in the mouth) and richness peculiar to milk fat and fat can be imparted without affecting the flavor. Also, if the milk fat content is not reduced, the smoothness and richness of the same level can be given without increasing the milk fat content such as fresh cream or milk, and the milk rich food A frozen dessert having a feeling and flavor can be provided.

  According to the present invention, it is possible to provide a whipped cream in which water separation of whipped cream, which has been difficult to prevent in the past, in particular, water separation during refrigerated storage or after freezing and thawing is remarkably suppressed. The whipped cream has a high richness and a smooth texture as well as a water separation preventing effect, and is excellent in shape retention. In addition, according to the present invention, even when the oil content is reduced, water separation is suppressed, and stable physical properties such as shape retention are maintained, and a high-quality whipped cream having a rich feeling and oily feeling is provided. can do.

  According to the present invention, even when the milk fat content is reduced, it is possible to provide a cheese-like food having the same texture and flavor as ordinary cheese. The cheese-like food of the present invention has a flavor and texture peculiar to cheese, although it has a low milk fat content, and has a low calorie compared to ordinary cheese because of its low milk fat content.

  According to the present invention, for sugar confectionery having a high soluble solid content such as soft candy, caramel, nougat and gummy candy, the problem that viscosity is increased during production and workability is reduced, and moderate viscoelasticity, And can provide a confectionery having a unique fat-like smooth texture.

  Further, according to the present invention, it is possible to provide a beverage having a smooth mouthfeel, which is free of sliminess and pasteiness, has a natural rich feeling and fat feeling. In addition, according to the present invention, there is provided a beverage having a rich texture and a good flavor release without a slimy or pasty texture while enhancing an unprecedented rich puree feeling. Can do.

I. Dextrin The dextrin used in the present invention is characterized by having the following property (a):
(A) Blue Value (absorbance at 680 nm) is in the range of 0.4 to 1.2.

  The blue value is generally a value obtained as the absorbance at 680 nm of the starch iodine reaction solution by utilizing the iodine reaction of starch, specifically, the reaction of amylose and iodine contained in the starch to produce a blue color. . Normally, the blue value is used for evaluating the amylose content in starch, but in the present invention, it is used as an index indicating the amylose content in dextrin.

In the present invention, the blue value of dextrin can be calculated according to the following method. Hereinafter, the “blue value” in this specification refers to a value calculated by such a method.
(1) Prepare a 1% w / v aqueous solution of dextrin with distilled water at 80 ° C. and cool it to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the preparation solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured using a spectrophotometer under 25 ° C. conditions.

  As described above, the dextrin used in the present invention has a blue value in the range of 0.4 to 1.2. Preferably it is the range of 0.5-0.9, More preferably, it is the range of 0.6-0.8.

  Blue value of conventionally known dextrin is less than 0.4 [for example, “Paindex # 100” (manufactured by Matsutani Chemical Industry Co., Ltd.) (Experimental Example 1 “Existing Product 3”): 0.32, “Dextrin NSD- C ”(manufactured by Nisshi Corporation) (Experimental example 1“ existing product 5 ”): 0.11,“ Paindex # 3 ”(manufactured by Matsutani Chemical Co., Ltd.) (experimental example 1“ existing product 6 ”): 0.04] or larger than 1.2 [for example, “PASELLI SA2” (manufactured by AVEBE) (Experimental example 1 “existing product 1”): 1.42, “instant noil II” (manufactured by Nippon NSC Co., Ltd.) ) (Experimental example 1 “existing product 2”): 1.74, “C ☆ DELIGHT MD01970” (manufactured by Cargill Japan) (Experimental example 1 “existing product 4”: 1.54), which is used in the present invention in this respect. Different from dextrin.

The dextrin used in the present invention preferably further has the following properties (b) and (c):
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.

The jelly strength (b) is a jelly-like product (measurement object) obtained by allowing a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. to stand at 5 ° C. for 24 hours. Using a plunger having a diameter of 3 mm, a load is applied at a plunger speed of 60 mm / min, and the load (N / cm ² ) when the jelly-like material is broken by the force of the plunger can be obtained. The jelly strength is usually measured using a rheometer. Hereinafter, the “jelly strength” in this specification refers to a value calculated by such a method. In addition, since the thickness of the jelly-like object as the measurement object does not affect the obtained jelly strength, it is not particularly limited.

The upper limit of the jelly strength is not limited, but can usually include 20 N / cm ² . The jelly strength (b) is preferably 5 to 20 N / cm ² , more preferably 6 to 10 N / cm ² .

  Viscosity (c) was determined by using a BL-type rotational viscometer (rotor No. 2) at 25 ° C. after leaving a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. for 5 minutes. Then, it can be determined by measuring for 1 minute at 12 rpm. Hereinafter, “viscosity” in this specification refers to a value calculated by such a method.

  Although the minimum of the said viscosity is not restrict | limited, Usually, 20 mPa * s can be mentioned. The viscosity (c) is preferably 20 to 70 mPa · s, more preferably 30 to 65 mPa · s.

As described above, the dextrin used in the present invention preferably has a jelly strength (b) of 4 N / cm ² or more and a viscosity (c) of 100 mPa · s or less. Even if the conventionally known dextrin has a jelly strength (b) of 4 N / cm ² or more, does the viscosity (c) exceed 100 mPa · s [for example, “PASELLI SA2” (manufactured by AVEBE) (Experimental Example 1 “Existing Product 1 ”: (b) 4.8, (c) 235,“ Instant N Oil II ”(manufactured by NSC Japan) (Experimental Example 1“ Existing Product 2 ”: (b) 4.8, (c) 48000, “C ☆ DELIGHT MD01970” (manufactured by Cargill Japan Co., Ltd.) (Experimental Example 1 “Existing Product 4”: (b) 6.9, (c) 220], or prepared under the above conditions (b) In a liquid state that does not become a jelly [for example, “Paindex # 100” (manufactured by Matsutani Chemical Industry Co., Ltd.) (Experimental example 1 “existing product 3”, “dextrin NSD-C” (manufactured by Nisshi Corporation) (Experimental example 1 “existing product 5” and “paindex # 3” (Matsutani Chemical Industry Co., Ltd.)) Experimental Example 1 in that it is "existing product 6"], different from the dextrin used in the present invention.

Furthermore, the dextrin used in the present invention preferably has the following property (d) in addition to the above properties (a), (b) and (c);
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.

The jelly strengths A and B were determined by allowing a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. and 25 ° C., respectively, to stand at 5 ° C. for 24 hours, and then subjecting the obtained jelly-like product (measurement object) to 5 ° C. Under the conditions, using a plunger having a diameter of 3 mm, applying a load at a plunger speed of 60 mm / min, and measuring the load (N / cm ² ) when the jelly-like material is broken by the force of the plunger be able to.

  The lower limit of the ratio (A / B) of the jelly strength thus obtained is not limited, but can usually be 1. The ratio of jelly strength (A / B) is preferably 1 to 2, more preferably 1 to 1.6, and still more preferably 1.3 to 1.6.

  As long as the dextrin used in the present invention has the above properties, the type of starch derived, the DE value (dextrose equivalent), the molecular weight, and the like are not particularly limited.

  For example, as starch used as a raw material for dextrin, various starches such as potato, corn, sweet potato, wheat, rice, sago and tapioca can be exemplified. Potato starch is preferred.

  The DE value is generally an index indicating the degree of starch degradation, and indicates the ratio of dextrin produced when starch is hydrolyzed and reducing sugars such as glucose and maltose. All reducing sugars are converted to the amount of glucose (dextrose), and the ratio is expressed in% by weight with respect to the total dry solid content. The larger the DE value, the greater the content of reducing sugar and the less dextrin, and the smaller the DE value, the less the content of reducing sugar and the greater the dextrin. Although there is no limitation, dextrin having a DE value of usually 2 to 5, preferably 3 to 5, more preferably 3.5 to 4.5 is used in the present invention.

  A dextrin having such properties can be prepared by hydrolyzing starch as a raw material. The method for decomposing starch is not particularly limited, and examples include decomposing by enzyme treatment, and decomposing by acid treatment. Decomposition by enzymatic treatment (enzymatic degradation) is preferable.

As a method for preparing dextrin, specifically, starch containing heat-resistant α-amylase, preferably potato starch emulsion, is heated at 70 to 100 ° C., preferably 90 to 100 ° C. The degree of progress is traced using the above-mentioned blue value (absorbance at 680 nm) as an index, and when the blue value is in the desired range of 0.4 to 1.2, preferably in the range of 0.5 to 0.9. A method of terminating the enzyme treatment by adding hydrochloric acid can be mentioned. For a dextrin having such a blue value, whether the jelly strength (b) is 4 N / cm ² or more and the viscosity (c) is 100 mPa · s or less, and the ratio of jelly strength (A / B) is 2 Whether or not it is below can be measured by preparing a 30% by weight aqueous solution according to the method described above.

II. Processed Food Composition The processed food composition targeted by the present invention is a food prepared using a dextrin having the specific properties described in (I) above. Such processed food includes, as will be described later, an adipose tissue substitute and a processed meat food prepared using the adipose tissue substitute; an appearance and texture similar to those of an emulsified food containing fat but not including fat An emulsified food having a feeling of use; an emulsified food; a cheese-like food having the same appearance, texture and feeling as cheese even though it does not contain milk fat or has a small amount of milk fat, and the cheese-like food Processed foods prepared using foods are included. The emulsified foods include emulsified seasonings similar to mayonnaise, emulsified seasonings similar to ordinary emulsified dressings; spreads; emulsified foods prepared using dairy ingredients such as pudding (neutral pudding; fruit-containing pudding, (Including acidic pudding such as cheese-containing pudding), cheese-containing cheese desserts, apricot tofu, bavaroa, flower paste, custard cream or mousse and other desserts using vegetable oils; yogurt; ice cream, ice milk, Frozen confectionery such as lact ice and ice confectionery (frozen confectionery containing milk or fat); whipped cream is included.

  In addition, the above processed food includes ice confectionery (frozen confectionery that does not contain milk and fat); sugar confectionery such as soft candy, caramel, nougat or nougat: beverages; Soup, soup, miso soup, etc. that become liquid when heated at the time of eating are included.

  Hereinafter, these processed foods will be described in detail. Unless otherwise specified, all the dextrins herein are dextrins having the specific properties described above (I) (such dextrins are also simply referred to as “dextrin (I)”). May mean.)

(II-1) Adipose tissue substitute The adipose tissue referred to in the present invention is meat fat such as pork, beef, chicken, horse meat, lamb and whale meat (pork fat, beef fat, chicken fat, horse fat, sheep fat, Whale fat). Such fats are different from oils and fats that are liquid (fluid) or semi-fluid at that temperature in that they usually have shape retention properties at room temperature (25 ° C.) without melting. In this sense, fats and oils are not included in the fat tissue referred to in the present invention.

  The adipose tissue substitute of the present invention is prepared by using the dextrin as described above (I), and is in a solid state at room temperature (25 ° C.) as in the case of the meat fat (that is, the lump is dissolved). However, it has a characteristic of becoming semi-fluid or liquid (fluid) when heated, particularly when heated at 50 ° C. or higher.

  On the other hand, when dextrin having a blue value of less than 0.4 is used in place of dextrin (I), a rich flavor peculiar to fat cannot be obtained. The problem that it is not possible to obtain. In addition, when dextrin having a blue value greater than 1.2 is used instead of dextrin (I), it has a texture that is similar to fat, with a rough texture, deterioration of flavor due to starch-derived odors, and a crumbly breakdown. The problem that it is not possible to obtain.

In addition, when dextrin having a jelly strength of less than 4 N / cm ² is used instead of dextrin (I), it may be difficult to obtain an elastic texture similar to that of fat. When the tissue substitute is applied to a mixer, it becomes fine and paste-like, and as a result, it may be difficult to obtain an elastic texture similar to fat as described above. Moreover, when using the dextrin whose viscosity exceeds 100 mPa · s, it may be difficult to obtain a texture similar to fat due to an unpleasant pasty feeling. Further, when a dextrin having a viscosity of less than 20 mPa · s is used, it may be difficult to obtain a rich flavor peculiar to fat.

  The adipose tissue substitute of the present invention can be prepared by preparing an aqueous solution containing dextrin (I) and then cooling and solidifying it. Since the dextrin (I) is dissolved in water of at least 1 to 100 ° C., preferably by stirring, the aqueous solution can be prepared at such a temperature. Further, the aqueous solution has a property of solidifying when it is allowed to stand at a temperature of about 40 ° C. or lower, preferably 25 ° C. or lower, more preferably 10 ° C. or lower. The lower the temperature is within the range where the solution does not freeze, the faster the solidification speed.

  The amount of dextrin (I) used in this case can be 20 to 40% by weight, preferably 25 to 35% by weight, per 100% by weight of the final adipose tissue substitute.

  The adipose tissue substitute of the present invention is selected from carrageenan, guar gum, deacylated gellan gum, native gellan gum, xanthan gum, tara gum, locust bean gum, tamarind seed gum and mannan in addition to the above dextrin (I). It can also be prepared by using more than one species. Carrageenan is preferable.

  As the carrageenan, kappa type, lambda type, and iota type carrageenan are known. In the present invention, any of these carrageenans may be used, but it is particularly preferable to use iota type carrageenan. The carrageenan used in the present invention is preferably a water-soluble one having a property of being completely dissolved in water by mixing with water and, if necessary, stirring.

  Preferred examples of the water-soluble carrageenan include those having at least one of the following properties (1) to (3). More preferred is a water-soluble carrageenan having at least two of the following properties (1) to (3), particularly preferably all of the properties (1) to (3).

  (1) Dissolve in water at 50 ° C or lower.

  A preferred carrageenan for use in the present invention is a water-soluble carrageenan that is completely soluble in water at 50 ° C. or lower. More preferably, it is a carrageenan that dissolves in water at 5 to 40 ° C, more preferably 5 to 30 ° C. Conventionally known general-purpose carrageenans are different from the above-mentioned carrageenans in that they do not dissolve in water unless heated to 60 ° C. or higher. The method for dissolving in water is not particularly limited, but it may be dissolved in water by stirring using an arbitrary stirring means such as a whisk if necessary.

  (2) The 1.5 wt% aqueous solution does not gel under 25 ° C conditions.

  A preferred carrageenan for use in the present invention is a water-soluble carrageenan that does not gel at 1.5% by weight of its aqueous solution at 25 ° C. More preferably, the 1.8% by weight aqueous solution is a water-soluble carrageenan that does not gel under 25 ° C conditions, and more preferably the 2.5% by weight aqueous solution is a water-soluble carrageenan that does not gel under 25 ° C conditions. . The conventionally known general-purpose carrageenan is different from the above-mentioned carrageenan in that a 1.5% by weight aqueous solution has a property of gelation under 25 ° C. conditions.

  Here, the presence or absence of gelation can be evaluated by measuring the viscosity at 25 ° C. Specifically, the viscosity of the object to be measured (carrageenan 1.5 to 2.5% by weight aqueous solution) was measured using a BL-type rotational viscometer (rotor No. 2) (manufactured by Tokimec Co., Ltd.) at 25 ° C. When it is used and measured at a rotational speed of 12 rpm for 1 minute, it can be judged by whether or not the viscosity is 4000 mPa · s or less. In this case, when the viscosity is 4000 mPa · s or less, it can be determined that gelation has not occurred, and when the viscosity is higher than this, it is determined that gelation has occurred. Preferable water-soluble carrageenans are those having a viscosity of 1500 mPa · s or less as measured under the above conditions.

  (3) Containing calcium ions, the proportion of which is more than 0 and 0.1% by weight or less.

  A preferred carrageenan for use in the present invention is a water-soluble carrageenan containing calcium ions and having a proportion of more than 0 and 0.1% by weight or less. More preferably, it is a water-soluble carrageenan containing calcium ions in a proportion of more than 0 and not more than 0.05% by weight.

  The water-soluble iota carrageenan having the above properties (1) to (3) is commercially available. For example, “Gerrich [Trademark] No. 3 manufactured by San-Ei Gen F.F. Can be mentioned.

  Carrageenan is preferably used in a proportion of 1 to 10 parts by weight, more preferably 3 to 6 parts by weight, per 100 parts by weight of dextrin (I). Here, when carrageenan is extremely larger than 10 parts by weight with respect to 100 parts by weight of dextrin (I), the viscosity of the aqueous solution at the time of preparing the adipose tissue substitute becomes too high and contains a lot of bubbles. Workability when preparing a tissue substitute may deteriorate.

  The amount of dextrin (I) and carrageenan in the adipose tissue substitute is 20 to 40% by weight, preferably 25 to 35% by weight of dextrin (I) per 100% by weight of the adipose tissue substitute; -4% by weight, preferably 0.5-2% by weight.

  Guar gum is a legume plant-derived neutral polysaccharide in which α-D-galactose is linked to the main chain skeleton of β-1,4-D-mannan as a side chain in 1,6. As an agent, it is used for sauces, noodles, ice creams and the like. The ratio of mannose and galactose in guar gum is about 2: 1, and the side chain group content is higher than other industrially produced galactomannans (tara gum, locust bean gum), and the solubility in water is also high. high. The guar gum can be either a purified type or an unpurified type. Examples of commercially available guar gum products include “Bistop [TM] D-20” and “Bistop [TM] D-2029” manufactured by San-Ei Gen FFI Co., Ltd. it can.

Deacylated gellan gum is a deacetylated fermented polysaccharide produced by Sphingomonas elodea . This polysaccharide is a linear combination of four sugar repeating units of D-glucose, D-glucuronic acid, D-glucose and L-rhamnose. Examples of commercially available products of deacylated gellan gum include “Gelup [trademark] KS” manufactured by San-Ei Gen FFI Co., Ltd. and “Kelcogel” manufactured by Kelco. it can.

Native gellan gum is a gellan gum (molecular weight of about 60-700,000) comprising 2 molecules of D-glucose, 1 molecule of D-gluconic acid and 1 molecule of L-rhamnose (Japanese Patent Laid-Open No. 55-79397). It is a high-molecular-weight polysaccharide derived from microorganisms (melting point and solidification point: 65 to 70 ° C.) obtained as a precursor before the deacylation treatment. (1 → 3) A glyceryl group is bonded to the C2 position of the bonded D-glucose and an acetyl group (substitution degree: about 50%) is bonded to the C6 position. The native gellan gum is generally produced by culturing microorganisms. Specifically, Sphingomonas elodea (formerly Pseudomonus elodea : ATCC 31461) or an equivalent strain thereof is used, for example, glucose 3%, KH ₄ NO ₃ 0.05%, MgSO ₄ .7H ₂ O 0.01%, NH ₄ NO ₃ Inoculate a liquid medium containing 0.09% and a small amount of an organic component as a nitrogen source, and culture it at about 30 ° C. for about 50 hours under aerobic conditions. An example is a method for producing a material by isolating and recovering the material as it is without deacylation.

  Since native gellan gum has a natural origin, its structure may vary depending on the production microorganism and purification conditions used. Therefore, the native gellan gum used in the present invention is not uniquely limited based on a specific structural formula (Sanderson, GR, FOODGELS, ed. Peter Harris, Elsevier Science Publishers LTD., England, 1990, p. 204). Any material having properties corresponding to native gellan gum produced by a microorganism (ATCC 31461) according to the above method may be used. Examples of commercially available native gellan gum products include “Kelcogel LT 100”, “Kelcogel HT”, and “Kelcogel HM” manufactured by Kelco.

  Xanthan gum is a fermented polysaccharide produced by the microorganism Xanthomonasu campestris, an anion in which a side chain composed of D-mannose, D-glucuronic acid and D-mannose is bound to the main chain skeleton of β-1,4-D-glucan. It is a sex polysaccharide. The C6 position of D-mannose bound to the main chain is acetylated, and the terminal D-mannose is bound with pyruvic acid and acetal. Such xanthan gum is commercially available. Specifically, “SAN ACE ™”, “SAN ACE ™”, and “SAN ACE ™” manufactured by San-Ei Gen FFI Co., Ltd. S "," SAN ACE [trademark] C "and the like.

  Tara gum is a polysaccharide having an average molecular weight of about 200 to 300,000 derived from a leguminous plant of the genus Coulterae, a main chain of β-D-mannose is a β-1,4 bond, and a side chain of α-D-galactose Is an α-1,6-linked polysaccharide. The ratio of mannose to galactose is about 3: 1. As a commercially available tara gum product, for example, “Bistop [trademark] D-2101” manufactured by San-Ei Gen FFI Co., Ltd. can be mentioned.

  Locust bean gum is a legume-derived neutral polysaccharide in which D-galactose is linked to α-1,6 as a side chain on the main chain skeleton of β-1,4-D-mannan. The ratio of mannose and galactose in locust bean gum is about 4: 1, and both purified and unpurified types can be applied. Examples of commercially available locust bean gum products include “Bistop [trademark] D-171” and “Bistop [trademark] D-2050” manufactured by San-Ei Gen FFI Co., Ltd. .

  Tamarind seed gum is mainly composed of polysaccharides obtained from tamarind seeds. Examples of commercially available tamarind seed gum products include “Bistop [TM] D-2032” and “Bistop [TM] D-2033” manufactured by San-Ei Gen FFI Co., Ltd. Can do.

Mannan is a storable polysaccharide contained in tubers (potatoes) of Amorphophallus konjac K. Koch belonging to the taro family, and D-glucose and D-mannose are bound by β-1,4 at a ratio of 2: 3. Yes. As a commercially available mannan product, for example, “Bistop [trademark] D-2131 (D)” manufactured by San-Ei Gen FFI Co., Ltd. can be exemplified.

  One or more selected from the group consisting of these guar gum, deacylated gellan gum, native gellan gum, xanthan gum, tara gum, locust bean gum, tamarind seed gum and mannan are added to the adipose tissue substitute as 0.1. -5% by weight, preferably 0.3-2% by weight.

  When dextrin (I) is used in combination with the above polysaccharides including carrageenan, the adipose tissue substitute in the present invention prepares an aqueous solution containing dextrin (I) and polysaccharides in the above proportions, and then Can be prepared by cooling and solidifying. The aqueous solution is not particularly limited. For example, when carrageenan is used, it is usually dissolved in water at 5 to 100 ° C., preferably by stirring, and thus can be prepared at such a temperature. Further, the aqueous solution has a property of solidifying by standing at a temperature of 40 ° C. or lower, preferably 25 ° C. or lower, more preferably 10 ° C. or lower.

The aqueous solution containing dextrin (I) and polysaccharide is not particularly limited, but can be prepared, for example, by the following method:
(1) A method of dissolving a polysaccharide and dextrin (I) powder mixture in water in advance,
(2) A method in which a polysaccharide is added to an aqueous solution in which dextrin (I) is dissolved, and stirred and mixed to dissolve,
(3) A method in which dextrin (I) is added to an aqueous solution in which the polysaccharide is dissolved and stirred and mixed, and (4) each aqueous solution of dextrin (I) and polysaccharide is separately prepared, How to mix.

  Among them, the preferred method is the method (1), and by using such a method, it is possible to prepare an adipose tissue substitute that is more workable and smoother.

  Various thickeners, gelling agents, emulsifiers, fragrances, sweeteners, pigments and the like can be appropriately added to the adipose tissue substitute of the present invention as long as the effects of the present invention are not hindered.

  The adipose tissue substitute of the present invention can be processed into various arbitrary shapes when used. Specifically, the adipose tissue substitute may be cut, sheared, minced, or crushed (crushed) into an arbitrary shape using a manual or a machine (for example, a food cutter, a silent cutter, and a mincer). Although not particularly limited, when the adipose tissue substitute is minced, the diameter is preferably 0.5 to 10 mm, more preferably about 3 to 5 mm. By using the adipose tissue substitute minced to such a size for the preparation of processed meat foods such as coarsely ground sausages and hamburgers, it is possible to impart a texture, juiciness, and oily feeling peculiar to fat.

  When processing into a sheared or minced shape using a machine, it is preferable to use dextrin (I) and carrageenan for the preparation of the adipose tissue substitute. In this case, the processed product is not completely pasty, and is obtained in a mixed state of cut solid adipose tissue substitutes, so processed meat products such as coarsely ground sausage and hamburger can be used for pork fat, beef fat, etc. A texture specific to adipose tissue (fat) can be imparted.

  As described above, the adipose tissue substitute thus prepared is in a solid state at room temperature (25 ° C.) as in the case of meat fat, but is semi-fluid or liquid when heated, particularly at 50 ° C. or higher. It has the property of becoming (fluid). Moreover, when it is cooled again to about room temperature (25 ° C.), it solidifies and returns to a solid state. Therefore, when the adipose tissue substitute of the present invention is blended in processed meat products as a substitute for fat such as pork fat and beef tallow, the juicy feeling (feeling of meat juice) similar to that of fat, the richness and texture unique to fat (Texture) can be imparted.

  The adipose tissue substitute of the present invention can be prepared at a temperature below room temperature and can be easily handled at that temperature. This is a great advantage when used as a raw material for processed meat foods manufactured at low temperatures and managed at low temperatures. That is, before cooking, such as ham and sausage, there are many cases where there is no heating device at the processing site of processed meat products manufactured and managed at a low temperature of 10 ° C. or less. An alternative can be manufactured using conventional equipment without newly providing a heating device at the processing site, and can be used as it is as a raw material for manufacturing processed meat foods.

(II-2) Processed food prepared using adipose tissue substitute In the processed food targeted by the present invention, part or all of the meat fat originally contained is replaced by the adipose tissue substitute Processed food.

  Specific examples include processed meat foods such as sausages, ham, bacon, salami, meatloaf, hamburg steak, hamburger patties, minced cutlet, croquette, meatballs, meatballs, gyoza, shumai and meat buns (wrappings). Among them, preferred meat processed foods include sausages, particularly coarsely ground sausages, where the presence of fat (texture) and juiciness are particularly important. Here, the coarsely ground sausage intended by the present invention refers to sausages generally present in sausages as the meat fat becomes solid, and there is no particular limitation on the type of livestock used and the method for producing the same.

  The processed food of the present invention can be prepared using ordinary materials and ordinary techniques except that the adipose tissue substitute described above is used instead of fat. For example, hamburger or meatballs can be prepared by a method of adding the adipose tissue substitute of the present invention prepared in advance when minced meat and various materials are mixed in the form of mince in the same manner as minced meat. The sausage can be prepared by a method of adding the fat tissue substitute of the present invention in place of part or all of the fat at the stage of adding fat such as pork fat. Further, ham can be prepared by a method in which the adipose tissue substitute of the present invention is dissolved in a pickle solution and injected into raw meat.

Furthermore, coarsely ground sausage can be prepared using ordinary materials and ordinary techniques except that the above-described adipose tissue substitute is used instead of fat. Although the preparation method is not particularly limited, for example, it can be prepared by the following method:
(1) First, salting agents such as salt, sodium nitrite, sodium ascorbate, and polymerized phosphate are added to and mixed with livestock meat and the adipose tissue substitute of the present invention, and allowed to stand overnight in a refrigerator.
(2) Thereafter, each seasoning such as ice water, sodium caseinate, sugar, potassium sorbate, and flavoring is added to the mixture, mixed, filled into a sausage casing, and heat-treated.

  The livestock meat to be used is not particularly limited as long as it is an animal-friendly meat (meat) such as beef, pork, chicken, duck, lamb or horse meat, but beef or pork is usually used.

Thus, depending on the type of processed meat product, the fat tissue substitute of the present invention can be used by replacing the fat tissue (usually or partially) of the present invention with the fat tissue substitute of the present invention. An alternative processed food can be prepared The ratio of the adipose tissue substitute in the processed food of the present invention can be appropriately adjusted according to the type of each processed food and the amount of fat originally incorporated therein. For example, the ratio of the adipose tissue substitute per 100% by weight of the processed food is preferably 1 to 50% by weight, more preferably 5 to 20% by weight. In the case of coarsely ground sausage, the ratio of the adipose tissue substitute per 100% by weight of coarsely ground sausage is preferably 1 to 50% by weight, more preferably 5 to 20% by weight.

  By using the adipose tissue substitute of the present invention at the above-mentioned ratio, a juicy feeling and richness peculiar to processed meat foods can be imparted to processed meat foods such as coarsely ground sausage, for example. Moreover, since the adipose tissue substitute of the present invention basically consists of dextrin, or dextrin (I) and carrageenan, as described above, the processed meat product using the adipose tissue substitute of the present invention instead of fat is: While having the juiciness and richness peculiar to the above-mentioned processed meat food, it is characterized by low calorie and low fat content.

  In addition, various thickeners, gelling agents, emulsifiers, fragrances, sweeteners, pigments, and the like can be appropriately added to the processed food of the present invention as long as the effects of the present invention are not hindered.

(II-3) Emulsified food The emulsified food targeted by the present invention is prepared using the dextrin as described in (I) above, and emulsifies the fat even though it does not contain the fat. It is a non-emulsified processed food having an appearance, texture and feel similar to the prepared emulsified food.

  The above-mentioned emulsified food includes dressing, mayonnaise, sauce, flour paste, spread (butter, margarine, fat spread, butter cream), and cheese. Further, the above-mentioned feeling of use includes a feeling of taking a spread or the like with a knife and a feeling (application feeling) when applying it to a bread or the like.

  The dressing, mayonnaise, flour paste, butter, margarine, and fat spread include those specified in the Japanese Agricultural Standards (JAS) described in Table 1.

  Moreover, natural cheese (non-aged cheese, aged cheese), process cheese, and cheese spread are contained in said cheese. Non-aged cheese is natural cheese that is generally produced without going through a aging process, and includes cream (usually 33% by weight), mozzarella (usually 44% by weight), etc. Means the same, and so on) Aged cheese is a natural cheese that is generally produced through a ripening process, and is a cheddar (usually 33.8% by weight), gouda (usually 29% by weight), edam (usually 25% by weight), emmental (usually 33.6%). Weight%), Camembert (usually 24.7% by weight), and the like.

  As a compounding quantity of dextrin (I) with respect to the emulsion-like foodstuff of this invention, 5 to 30 weight% normally, Preferably 8 to 20 weight%, More preferably, 10 to 16 weight% can be mentioned.

On the other hand, when dextrin having a blue value of less than 0.4 is used in place of dextrin (I), the cloudiness and fat feeling peculiar to emulsified foods cannot be obtained, and the product becomes watery. In addition, when dextrin having a blue value exceeding 1.2 is used instead of dextrin (I), a rough feeling is produced, or an emulsion-like food having a strong odor derived from starch and a poor flavor. In addition, when a dextrin having a jelly strength of less than 4 N / cm ² is used instead of dextrin (I), a large amount of dextrin is required for the preparation of an emulsified-like food, so that it is easy to have a rough texture and feel good to use. The possibility of influence is also increased. Further, when the dextrin has a viscosity greatly exceeding 100 mPa · s, the smoothness of the texture and feeling of use of the prepared emulsified food may be lowered, and an unpleasant pasty feeling may be exhibited. Furthermore, when the viscosity is much lower than 20 mPa · s, it may be difficult to obtain the richness and oily feeling inherent in emulsified foods.

  The emulsion-like food of the present invention preferably uses, in addition to dextrin (I), at least one polysaccharide selected from xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose, and native gellan gum. Prepared. More specifically, the emulsion-like food of the present invention can be prepared by preparing an aqueous solution containing dextrin (I) and at least one of the polysaccharides and cooling it. As the polysaccharide, xanthan gum is preferable.

  In the present invention, it is particularly preferable to use xanthan gum having an acetyl group content of 0 to 1%. By using such a xanthan gum, even when an emulsion-like food similar to an acidic emulsified food such as mayonnaise or dressing is prepared, it is more time-lapse than when a xanthan gum having an acetyl group content of about 2 to 6% is used. Thus, an emulsion-like food with high storage stability can be obtained because the water separation and viscosity change with time are suppressed. Such xanthan gum is commercially available. Examples thereof include “SAN ACE [trademark] NXG-C” and “SAN ACE [trademark] NXG-S” manufactured by San-Ei Gen FFI Co., Ltd. it can.

  Here, fermented cellulose can be obtained by industrially agitating and culturing acetic acid bacteria, and separating and recovering very fine fibrous cellulose made from the cells. For example, JP-A-61-212295 It can be produced by culturing according to the methods described in JP-A-3-157402 and JP-A-9-121787 and appropriately purifying the resulting fermented cellulose as desired. Commercially available fermented cellulose products include “Sun Artist [trademark] PX” and “Sun Artist [trademark] PG” manufactured by San-Ei Gen FFI Co., Ltd.

  The ratio of dextrin (I) and the polysaccharide used in the preparation of the emulsion-like food of the present invention can be appropriately adjusted according to the type of the emulsion-like food to be prepared. Although not limited, specifically, the proportion of dextrin (I) is 5 to 30% by weight, preferably 10 to 20% by weight in 100% by weight of the emulsified food, and the proportion (total amount) of polysaccharide is 0. 0.01 to 0.5% by weight, preferably 0.05 to 0.2% by weight. Moreover, as a ratio of the water contained in 100 weight% of emulsification-like foodstuffs, 40 to 90 weight%, for example, More preferably, 60 to 80 weight% can be illustrated.

The emulsion-like food of the present invention may basically contain dextrin (I) and water, preferably dextrin (I), at least one of the above polysaccharides and water, and the production method is not particularly limited. . Usually, dextrin (I) and other food materials necessary for the preparation of the emulsion-like food, or dextrin (I), at least one polysaccharide as described above, and other food materials required for the preparation of the emulsion-like food are mixed with water. It can be prepared by dissolving in and cooling. The aqueous solution containing the dextrin (I) and the polysaccharide is not particularly limited, but can be prepared, for example, by any of the following methods (1) to (4):
(1) A method of dissolving a polysaccharide and dextrin (I) powder mixture in water in advance,
(2) A method in which a polysaccharide is added to an aqueous solution in which dextrin (I) is dissolved, and stirred and mixed to dissolve,
(3) A method in which dextrin (I) is added to an aqueous solution in which the polysaccharide is dissolved and stirred and mixed, and (4) each aqueous solution of dextrin (I) and polysaccharide is separately prepared, How to mix.

  Among these, the method (1) is preferable. By cooling the aqueous solution prepared by these methods in a refrigerator (for example, about 5 ° C.), a fat and oil-specific smoothness and richness can be obtained without oil and fat and without homogenization (emulsification). It is possible to obtain an emulsion-like food having a feeling of turbidity and a feeling of surface opacity peculiar to an emulsion and a glossy surface.

  In addition, the water used for preparation of aqueous solution can use various water regardless of distinction, such as a tap water, distilled water, ion-exchange water (pure water), and mineral water containing a mineral.

  In addition to the dextrin (I) and the polysaccharide, the emulsion-like food of the present invention may further contain at least one selected from the group consisting of gati gum and gum arabic. By using gati gum and / or gum arabic, it is possible to impart fluidity to the emulsified food and to prevent the emulsified food from becoming a gel. As a result, it has sufficient smoothness and creaminess. Liquid, semi-liquid (paste or cream) and solid emulsified foods can be prepared.

  Gati gum is a gum based on polysaccharides, which is obtained by drying the secretions of the trunk of Anogeissus Latifolia WALL., And is widely used as a thickening stabilizer (food additive). . Usually, it is a water-soluble gum that dissolves in water up to about 30% by weight under normal temperature to warming conditions. Such gati gum can be obtained commercially, and examples thereof include “Gatiforia SD” manufactured by San-Ei Gen FFI Co., Ltd.

  Gum arabic is a water-soluble heteropolysaccharide contained in the sap of leguminous acacia plants. Although the molecular structure of gum arabic has not been clarified, it is known to contain galactose, arabinose, rhamnose, and glucuronic acid as constituent sugars, and contains a small amount of protein. The average molecular weight is reported to be 200,000-580,000. Examples of gum arabic used in the food industry include, but are not limited to, those originating from Acacia senegal and Acacia seyal. . Examples of commercially available products include “Gum Arabic SD” manufactured by San-Ei Gen FFI Co., Ltd.

  The blending amount of gatime and / or gum arabic in the emulsion-like food of the present invention can be appropriately adjusted depending on the type of the emulsion-like food to be prepared and the raw materials used together. Usually, it can be used at a ratio such that the total amount of gati gum and gum arabic is 0.05 to 5% by weight, more preferably 0.1 to 1% by weight per 100% by weight of the emulsified food.

  The emulsion-like food of the present invention can significantly suppress the crystallization of dexrin (I) that can occur by long-term storage by using a surfactant, and as a result, a smooth texture over a long period of time. And can maintain the feeling of use. Here, the surfactant is not particularly limited as long as it is usually used as an edible emulsifier. For example, monoglycerides of organic acids such as citric acid, succinic acid or lactic acid, organic acid polyglycerides, glycerin fatty acid Examples include esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and the like. Preferably, it is at least one selected from the group consisting of glycerin fatty acid ester, citric acid monoglyceride, and succinic acid monoglyceride, and more preferably at least one selected from the group consisting of citric acid monoglyceride and succinic acid monoglyceride. Moreover, as addition amount of surfactant, Preferably it is 0.01 to 0.5 weight% per 100 weight% of emulsification-like foodstuffs, More preferably, 0.05 to 0.2 weight% can be illustrated.

  Furthermore, a thickener, a gelling agent, a fragrance, a sweetener, a pigment, and the like can be appropriately added to the emulsified food of the present invention as long as the effects of the present invention are not hindered.

  The emulsion-like foods targeted by the present invention include foods that do not contain fats and oils and that are prepared without making homogenization such as homogenization an essential step. The emulsion-like food has an appearance similar to an emulsion food (mayonnaise, dressing, sauce, flour paste, spread (butter, margarine, fat spread, butter cream, etc.) etc.) It is characterized by having white turbidity and surface gloss), texture (smoothness and richness of fats and oils), and feeling of use. Moreover, since the said emulsification-like food does not contain fats and oils, it is characterized by being low in calories. Furthermore, the emulsion-like food of the present invention is characterized by having good stability even in a low pH region such as pH of 4 to 2.8.

  The emulsification-like food that does not contain oils and fats targeted by the present invention has a “mayonnaise-like seasoning” having an appearance similar to mayonnaise, a texture and a feeling of use, an appearance similar to an emulsified dressing, a texture and a feeling of use. Includes "dressing-like seasonings". The “mayonnaise-like seasoning” and “dressing-like seasoning” can be prepared by the following method.

(1) First, dextrin (I) in water, if necessary, at least one polysaccharide selected from xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose and native gellan gum, sugar, gati gum And / or gum arabic and an emulsifier are added as appropriate and dissolved while heating at 70 to 90 ° C. for about 5 to 30 minutes.
(2) To the obtained mixture, seasonings such as vinegar, fruit juice, and salts are appropriately added, and the container is filled and sealed (hot pack filling) while keeping the temperature, and then cooled in a refrigerator.

  The emulsification-like foods that do not contain oils and fats targeted by the present invention include “margarine-like foods” having an appearance, texture and feeling similar to margarines such as margarine and fat spread. The “margarine-like food” can be prepared by the following method.

  First, dextrin (I) is added to water, as needed, at least one polysaccharide selected from xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose and native gellan gum, and salt as appropriate. It melt | dissolves heating at about -90 degreeC for about 5 to 30 minutes, and adjusts by adding water so that the whole quantity may be 100 weight%. The prepared aqueous solution is hot-packed into a container, cooled to room temperature, and then cooled in a refrigerator (5 ° C.) for 3 days.

  The emulsified foods that do not contain oils and fats targeted by the present invention include “flower paste-like foods” that have an appearance, texture and feel similar to those of flower pastes. The "flower paste-like food" is dextrin (I) in water, and optionally at least one polysaccharide selected from xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose and native gellan gum , Gati gum and / or gum arabic, and emulsifier, etc., and ingredients such as starch, wheat flour, sugar, proteinaceous raw material are added to this, heated and stirred, and prepared by gelatinizing and swelling wheat flour and starch. it can.

  Furthermore, the emulsification-like food containing no fats and oils targeted by the present invention includes “cheese-like food” having an appearance and texture similar to cheese. The cheese-like food comprises at least one polysaccharide selected from dextrin (I) in water, optionally xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose and native gellan gum, gati gum and / or Alternatively, it can be prepared by adding gum arabic or the like to dissolve and cooling. In preparing a cheese-like food, it is preferable to use whey protein, methylcellulose, curdlan, and deacylated gellan gum in combination. These can be added to dextrin (I) in the same manner as the above polysaccharides to prepare a cheese-like food.

  In addition, the technique of the emulsion-like food provided by the present invention can also be applied to compositions other than food such as cosmetics. That is, by using in addition to dextrin (I), preferably dextrin (I), at least one polysaccharide selected from xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose and native gellan gum Even without using fats and oils (and even if homogenization is not an essential step), a composition similar to emulsions with smoothness peculiar to fats and oils, white turbidity and glossiness unique to emulsions. Can be prepared.

  Specifically, for example, cosmetics having an appearance and properties similar to those of an emulsion without containing an oil and fat component are dextrin (I) in water, and optionally xanthan gum, guar gum, locust bean gum, tara gum, At least one polysaccharide selected from tamarind seed gum, fermented cellulose and native gellan gum, gati gum and / or gum arabic, and an emulsifier are added and dissolved while heating at 70 to 90 ° C. for 5 to 30 minutes, In addition, it can be prepared by appropriately blending other components such as preservatives and pigments, performing a deaeration process, a filtration process, a cooling process, etc., and filling the container.

(II-4) Emulsified Food The present invention provides an emulsified food prepared using the dextrin described above (I). The emulsified foods targeted by the present invention include foods prepared using dairy ingredients, such as pudding (neutral pudding; acidic pudding such as fruit-containing pudding and cheese-containing pudding), apricot tofu, bavaroa, flour paste, custard Desserts such as creams and mousses, frozen desserts such as yogurt, ice cream, ice milk, lacto ice, and ice confectionery, whipped cream and milk chocolate; Spread (margarine, fat spread, cheese spread, butter cream, etc.) etc. are included.

  Dextrin (I) can be substituted for fats (oil and fat, milk fat) usually blended in the above various emulsified foods. Therefore, by using dextrin (I), the above-mentioned various emulsified foods can be prepared in a smaller amount than the fats (oil and fat, milk fat) that are usually blended, and as a result, low calorie and low fat emulsification. Food can be provided. For example, mayonnaise-like emulsified seasonings and spreads (margarine, fat spread, cheese spread, butter cream, etc.) targeted by the present invention are less in amount than normal mayonnaise and spreads stipulated in Japanese Agricultural Standards. It is a low-calorie and low-fat emulsified food with the same appearance and texture (smoothness, richness, etc.) as ordinary mayonnaise and spreads, while using fats and oils.

On the other hand, when dextrin having a blue value of less than 0.4 is used in place of dextrin (I), a fat feeling peculiar to emulsified foods cannot be obtained, and it becomes watery. In addition, when dextrin having a blue value exceeding 1.2 is used instead of dextrin (I), a rough feeling is produced, or an emulsified food with a strong odor derived from starch and a bad taste. In addition, when the dextrin has a jelly strength of less than 4 N / cm ² , a large amount of dextrin is required for the preparation of the emulsified food, so it tends to have a rough texture and has a high possibility of affecting the feeling of use. Become. In addition, when the dextrin has a viscosity greatly exceeding 100 mPa · s, the smoothness of the texture and feeling of use of the prepared emulsified food is lowered, and an unpleasant glue feeling is easily exhibited. Furthermore, when the viscosity is much lower than 20 mPa · s, it may be difficult to obtain the richness and oily feeling inherent in emulsified foods.

  In addition, by using dextrin (I), the same texture as when the fat content was increased without increasing the fat content (oil and fat, milk fat) (thickness, fat feeling, body feeling and smoothness of mouth feel) And emulsified foods having a flavor (such as milk-rich flavor) can be prepared. From this viewpoint, the present invention provides a method for enhancing the texture, milk rich flavor and the like of the emulsified food by using dextrin (I) in the preparation of the emulsified food. It is also what you do.

(II-4-1) Emulsified seasoning The emulsified seasoning targeted by the present invention includes mayonnaise, dressing and sauce containing fats and oils. Mayonnaise, dressing and sauce with low fat content (low fat emulsion seasoning), more preferably mayonnaise-like seasoning with low fat content (low fat mayonnaise-like seasoning), dressing with low fat content (low fat dressing) ).

  Usually, mayonnaise (Japanese Agricultural Standard) contains 65 to 80% by weight of fats and oils, but the low fat mayonnaise-like seasoning targeted by the present invention has a fat and oil content of 50% by weight or less, preferably 40%. It is characterized by being not more than wt%, more preferably not more than 15 wt%. In addition, although the minimum in particular of fats and oils content is not restrict | limited, 0.01 weight% can be illustrated. As described above, the low-fat mayonnaise-like seasoning of the present invention has the same appearance (white turbidity and surface texture) as that of normal mayonnaise by using the dextrin (I) described above, despite the low fat content. (Glossy feeling), texture (including smoothness and meltability), richness (fat feeling) and viscosity.

  Here, the viscosity means a viscosity when measured for 1 minute at a rotation speed of 5 rpm using a Brookfield viscometer under 25 ° C. conditions. Under these conditions, a normal mayonnaise containing 65 to 80% by weight of fat has a viscosity of 80,000 to 180,000 mPa · s, and the low-fat mayonnaise-like seasoning of the present invention has the same viscosity as this. Can be prepared.

  The proportion of dextrin (I) used in the preparation of the low-fat mayonnaise-like seasoning of the present invention having the above characteristics is usually 0.1 to 20% by weight, preferably 0.5 to 10% by weight, more preferably 1 to In the range of 8% by weight, it can be appropriately adjusted according to the amount of fat and oil in the low-fat mayonnaise-like seasoning. If the amount of fats and oils blended in the low-fat mayonnaise-like seasoning is large, a low-fat mayonnaise-like seasoning similar to ordinary mayonnaise can be prepared even if the amount of dextrin (I) used is small.

  Similarly, normally, emulsified dressings such as Thousand Island contain fats and oils in a proportion of 30 to 50% by weight, but the low fat dressings targeted by the present invention preferably have a fat and oil content of 25% by weight or less. Is 20% by weight or less. In addition, although the minimum in particular of fats and oils content is not restrict | limited, 0.01 weight% can be illustrated.

  The low-fat dressing of the present invention, as described above, has the same appearance (white turbidity and surface gloss) as the dressing before reducing fats and oils by using the dextrin (I) described above, despite the low fat content. Sensation), texture (including smoothness and meltability), and richness (fat sensation).

  The proportion of dextrin (I) used in the preparation of the low-fat dressing of the present invention having the above characteristics is usually 0.1 to 20% by weight, preferably 0.5 to 10% by weight, more preferably 1 to 8% by weight. In this range, it can be appropriately adjusted according to the amount of fats and oils in the low fat dressing.

  On the other hand, even in an emulsified dressing having an oil content of 30 to 50% by weight, a thicker and more luxurious dressing can be provided by adding about 1 to 3% by weight of dextrin (I).

  The low-fat mayonnaise-like seasoning and low-fat dressing of the present invention are preferably characterized by containing the above-mentioned added amount of dextrin (I). It is preferable to blend a larger amount of dextrin (I) as the amount of fats and oils blended in the ingredients decreases. Moreover, in this case, in addition to the above dextrin (I), it is prepared using at least one polysaccharide selected from xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose and native gellan gum. More specifically, the low fat emulsified seasoning of the present invention can be prepared by preparing an aqueous solution containing dextrin (I) and at least one of the above polysaccharides and cooling it.

  The addition amount of these polysaccharides with respect to the low fat emulsified seasoning is not particularly limited, and can be appropriately adjusted according to the dextrin (I) and fat content of the low fat emulsified seasoning. As a suitable addition amount, the total amount of the polysaccharide is 0.01 to 5% by weight, preferably 0.03 to 3% by weight, more preferably 0.05 to 1.5% by weight, based on the low fat emulsified seasoning. Is mentioned.

  Preferred examples of the polysaccharide include xanthan gum. Among them, it is preferable to use xanthan gum having an acetyl group content of 0 to 1%. By using such xanthan gum, even when an emulsified seasoning having a particularly low pH such as 2.8 to 3.4 is prepared, it is more time-consuming than when xanthan gum having an acetyl group content of about 2 to 6% is used. Thus, a low fat emulsified seasoning with high storage stability can be obtained by suppressing typical water separation and change in viscosity over time. In addition, the xanthan gum used here can use the xanthan gum of the above-mentioned (II-3) similarly.

  Furthermore, the low fat emulsified seasoning of the present invention may contain at least one of gati gum and gum arabic. By using gati gum and / or gum arabic, fluidity can be imparted to the low-fat emulsified seasoning to prevent gelation, and as a result, liquid or semi-liquid that has sufficient smoothness and creaminess. A liquid (paste or cream) emulsified seasoning can be prepared. As the gati gum and gum arabic used here, the gati gum and gum arabic described in (II-3) can be used in the same manner.

  The blending amount of gati gum and / or gum arabic to the low fat emulsified seasoning of the present invention can be appropriately adjusted depending on the raw materials used for the preparation of the emulsified seasoning. Usually, it can be used in such a ratio that the total amount of gati gum and gum arabic is 0.05 to 5% by weight, more preferably 0.1 to 1% by weight per 100% by weight of the low fat emulsified seasoning.

  The low fat emulsified seasoning of the present invention can significantly suppress the crystallization of dexrin (I) that can be caused by long-term storage by further using an emulsifier, and as a result, a smooth texture over a long period of time. And can maintain the feeling of use. The emulsifier is not particularly limited as long as it is usually used as an edible emulsifier. For example, monoglycerides of organic acids such as citric acid, succinic acid or lactic acid, organic acid polyglycerides, glycerin fatty acid esters And polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and the like. Preferably, it is at least one selected from the group consisting of glycerin fatty acid ester, citric acid monoglyceride, and succinic acid monoglyceride, more preferably at least one selected from the group consisting of citric acid monoglyceride and succinic acid monoglyceride . Moreover, as addition amount of an emulsifier, Preferably it is 0.01 to 0.5 weight% per 100 weight% of low fat emulsification seasonings, More preferably, 0.05 to 0.2 weight% can be illustrated.

  Furthermore, a thickener, a gelling agent, a fragrance, a sweetener, a pigment and the like can be appropriately added to the emulsified seasoning of the present invention as long as the effects of the present invention are not hindered.

  The low-fat mayonnaise-like seasoning targeted by the present invention is similar to ordinary mayonnaise in addition to being similar to ordinary mayonnaise in appearance, texture, richness (fat feeling) and viscosity as described above. Or it is characterized by having better shape retention. For this reason, according to the low-fat mayonnaise-like seasoning of this invention, the shape when it squeezes out from a container can be maintained for a long time (shape retention property, modeling property).

The low fat mayonnaise-like seasoning of the present invention is not limited, but can be prepared by the following method:
Add dextrin (I) and sugar and, if necessary, further polysaccharides to water and stir, then cool to 25 ° C, mix egg yolk, add salt, sodium L-glutamate, and brewed vinegar. Mix. Vegetable oil and fat are added little by little to this and stirred, and further emulsified in a colloid mill.

  Similarly, the low-fat dressing targeted by the present invention is characterized by having an appearance, texture and richness (fat sensation) comparable to the dressing before the reduction, although the fat content is reduced. And The low-fat dressing of the present invention is not limited, but can be prepared using the same method as the low-fat mayonnaise-like seasoning.

(II-4-2) Spread Normally, butter, which is a type of spread, contains milk fat in a proportion of 80% by weight or more, and margarine (Japanese Agricultural Standard) contains fats and oils in a proportion of 80% by weight or more. The spread targeted by the present invention preferably has less fat and milk fat content than these spreads (butter, margarine), not more than 60% by weight, preferably not more than 40% by weight, more preferably not more than 20% by weight. It is a low fat spread characterized by being. In addition, although the minimum in particular of fats and oils and milk fat content is not restrict | limited, 10 weight% can be illustrated. As described above, the low-fat spread of the present invention is obtained by using the dextrin described above (I) in spite of the fact that the fat and milk fat content is smaller than that of a normal spread (butter or margarine). And margarine appearance (white turbidity and surface gloss), texture (including smoothness and meltability), and richness (grease).

  The ratio of dextrin (I) used for the preparation of the low-fat spread is usually in the range of 5 to 30% by weight, and can be appropriately adjusted according to the amount of oil and milk fat in the low-fat spread. If the amount of fat and oil and milk fat blended in the low fat spread is large, a spread similar to butter and margarine can be prepared even if the amount of dextrin (I) used is small.

  On the other hand, it is preferable to blend a larger amount of dextrin (I) as the amount of fat and oil and milk fat blended in the low fat spread decreases. In this case, in addition to the dextrin (I), at least one polysaccharide selected from xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose, gati gum and native gellan gum is further blended. Also good. The polysaccharide is preferably at least one selected from the group consisting of xanthan gum, guar gum, gati gum and locust bean gum, particularly preferably xanthan gum. As the polysaccharide used here, the above-mentioned polysaccharide of (II-3) can be used similarly.

  The ratio of dextrin (I) and the above-mentioned polysaccharide used for the preparation of the low fat spread of the present invention can be appropriately adjusted according to the type of the low fat spread to be prepared. Although not limited, specifically, in 100% by weight of the low fat spread, the proportion of dextrin (I) is 5 to 30% by weight, preferably 10 to 20% by weight, and the proportion of polysaccharide (total amount) is 0. 0.01 to 5% by weight, preferably 0.05 to 2% by weight.

  By using an emulsifier, the low fat spread of the present invention can significantly suppress the crystallization of dexrin (I) that may occur due to long-term storage, and as a result, smooth texture and use over a long period of time. A feeling can be maintained. The emulsifier is not particularly limited as long as it is usually used as an edible emulsifier. For example, monoglycerides of organic acids such as citric acid, succinic acid or lactic acid, organic acid polyglycerides, glycerin fatty acid esters And polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and the like. Preferably, it is at least one selected from the group consisting of glycerin fatty acid ester, citric acid monoglyceride, and succinic acid monoglyceride, more preferably at least one selected from the group consisting of citric acid monoglyceride and succinic acid monoglyceride . Moreover, as addition amount of an emulsifier, Preferably it is 0.01 to 0.5 weight% per 100 weight% of low fat spreads, More preferably, 0.05 to 0.2 weight% can be illustrated.

  Furthermore, a thickener, a gelling agent, a fragrance, a sweetener, a pigment, and the like can be appropriately added to the low fat spread of the present invention as long as the effects of the present invention are not hindered.

The method of preparing the low fat spread of the present invention is not limited, but an example is as follows:
An aqueous solution in which dextrin (I), polysaccharides, sodium chloride and a pigment are added and dissolved by stirring to a solution in which an emulsifier and lecithin are dissolved in vegetable oil is added and mixed by stirring. This is emulsified with a homomixer and then mixed with cooling to obtain a low fat spread. In addition, the low fat spread of the present invention is obtained by mixing a fat-free spread obtained by cooling the aqueous solution obtained by adding dextrin (I), polysaccharides, salt and pigment and stirring and dissolving with normal margarine. Can also be prepared.

  The low-fat spread obtained in this way is provided as an emulsified food (spread product) as it is, and it can be used as a confectionery or bread-making material to provide a low-fat, low-calorie confectionery or bread. It is.

(II-4-3) Desserts The desserts targeted by the present invention include desserts usually prepared using milk raw materials or vegetable oils and fats, such as pudding (neutral pudding; neutral pudding; ), Apricot tofu, bavaroa, flower paste, custard cream and mousse.

  The dessert has a peculiar flavor to dairy products even when milk fat, fresh cream, cheese or other milk fat or refined coconut oil is reduced by using the dextrin (I) described above. It has a fat feeling, richness, body feeling, and smooth texture obtained by milk fat and oil. In addition, by using dextrin (I) in the preparation of these desserts, the fat feeling, richness and body feeling are enhanced in the same manner as these are increased without increasing the amount of milk fat and fat. A dessert having a smoother texture and a milk-rich texture can be prepared. Furthermore, the water separation which occurs remarkably by reducing the milk fat content can be suppressed by using dextrin (I), and a dessert having stable physical properties can be prepared. From this point of view, the present invention also provides a method for preventing water separation of the dessert, wherein dextrin (I) is used in the preparation of the dessert. In addition, by using dextrin (I) in a dessert such as a flower paste, it is possible to impart moderate shape retention.

On the other hand, when dextrin having a blue value of 0.4 or less is used instead of dextrin (I), a sufficient fat feeling and rich feeling cannot be obtained. In addition, when dextrin having a blue value greater than 1.2 is used instead of dextrin (I), graininess and powderiness are conspicuous, and starch odor of the derived starch is generated and the flavor is lowered. Further, when a dextrin having a jelly strength of less than 4 N / cm ² is used, it may not be possible to impart a sufficient fat feeling or rich feeling. Furthermore, when using a dextrin with a viscosity exceeding 100 mPa · s, graininess or powderiness may be conspicuous, and when using a dextrin with a viscosity of less than 20 mPa · s, a sufficient fat feeling or rich feeling is obtained. You may not get it.

  The proportion of dextrin (I) used in the preparation of the dessert of the present invention can be appropriately adjusted depending on the type of dessert to be used and the required texture, but usually 0.1 to 20% by weight, preferably 0.5 to 10% by weight can be mentioned. As the amount of dextrin (I) used is increased, the effect of imparting a feeling of fat / thickness also increases, but usually a desired fat feeling, richness and body feeling can be obtained with a small amount of 0.1 to 5% by weight. Can do. Thus, even when the milk fat content or fat content is reduced by about 1% by weight, and further by about 5% by weight, the dessert has the same fat feeling and richness as before the milk fat content or fat content is reduced. Can be prepared. Moreover, not only when reducing the milk fat content and fat content, but also by adding the dextrin (I), without increasing the milk fat content and fat content, the dessert fat feel, richness and body feel A high-quality dessert with a smooth texture can be prepared.

  In addition to dextrin (I), the dessert of the present invention can further contain a thickening polysaccharide, a gelling agent, or milk protein shown below.

  Examples of thickening polysaccharides and gelling agents include agar, alginic acids (alginic acid, alginate), carrageenan, xanthan gum, fermented cellulose, native gellan gum, deacylated gellan gum, macrohomopsis gum, curdlan, pullulan, galactomannan ( Guar gum, locust bean gum, tara gum, cassia gum, etc.), tamarind seed gum, psyllium seed gum, glucomannan, tragacanth gum, karaya gum, gum arabic, gati gum, pectin, water-soluble hemicellulose, soybean polysaccharide, methylcellulose (MC), hydroxypropylcellulose (HPC), hydroxypropylmethylcellulose (HPMC), carboxymethylcellulose (CMC) sodium, hydroxyethylcellulose (HEC) and other cellulose derivatives Body, processing and modified starch, raw starch (raw starch), gelatin, and the like. The addition amount of the thickening polysaccharide or gelling agent is usually 0.01 to 5% by weight, preferably 0.05 to 3% by weight, more preferably 0.1 to 1% by weight in 100% by weight of dessert. It is.

  Milk proteins can include whey and / or casein. The addition amount of the milk protein is usually 0.1 to 5% by weight, preferably 0.3 to 3% by weight, and more preferably 0.5 to 2% by weight in 100% by weight of the dessert.

  The dessert of the present invention can be prepared using a normal method except that the dextrin (I) and, if necessary, the thickening polysaccharide, gelling agent and milk protein are blended. Generally, pudding is added to milk with milk components such as full-fat condensed milk, non-fat condensed milk, full-fat powdered milk, skim milk powder, fats and oils, and dextrin (I), and eggs, proteins, and gelling agents as necessary. Then, after heating and melting, it is prepared by cooling (in the case of unfired pudding) or baking in an oven (in the case of baked pudding). In addition, it is preferable to add dextrin (I), for example in the step which adds a milk component etc. to water, or the step which adds a gelatinizer to water.

  Similarly, apricot tofu, bavarois, mousse and the like can be prepared by adding dextrin (I) at the stage of adding milk components, gelling agent, and the like. The flour paste and custard cream are not particularly limited, but can be prepared, for example, according to the method shown below. 8000 rpm while stirring a mixture of water, whole fat condensed milk, skimmed condensed milk, whole fat powdered milk, skim milk powder, and other milk components, fats and oils, dextrin (I) and, if necessary, egg, protein, gelling agent, starch, etc. Homogenize for 5 minutes. The mixture is dissolved by stirring at 90 ° C. for 10 minutes, adjusted to 100% with water, then filled in a container and cooled to prepare.

(II-4-4) Yogurt Normally, yogurt contains 3 to 5% by weight of milk fat. Yogurt having a milk fat content of 0.5 wt% or more and less than 3 wt% is usually called “low fat yogurt”, and yogurt having a milk fat content of less than 0.5 wt% is usually called “non-fat yogurt”. However, when the content of the milk fat is less than 3% by weight, particularly 1.5% by weight or less, and further 0.5% by weight or less, the smooth texture peculiar to yogurt is accompanied with the reduction of milk fat. It is spoiled and has a watery taste and flavor without a rich feeling. In addition, a reduction in milk fat content causes significant water separation. From this point of view, the present invention also provides a method for preventing water separation of the yogurt, wherein dextrin (I) is used in the preparation of the yogurt.

  On the other hand, the yogurt of the present invention uses the dextrin (I) described above to reduce milk fat content such as milk and fresh cream to less than 3% by weight as in the case of low-fat yogurt. Even if it is reduced to 0.5% by weight or less like yoghurt, it has a flavor unique to yoghurt and has a rich and smooth texture. In addition, the use of dextrin (I) in the preparation of yogurt enhances the richness and body feeling without increasing the amount of milk fat, as in the case of increasing the milk fat, and has a milk-rich luxury flavor and smooth texture. A yogurt having the following can be obtained. Furthermore, the water separation which occurs remarkably by reducing the milk fat content is suppressed by using dextrin (I), and a yogurt having stable physical properties can be provided.

On the other hand, when dextrin having a blue value of 0.4 or less is used instead of dextrin (I), sufficient fat feeling and rich feeling cannot be imparted, and when the fat content in yogurt is reduced, It becomes a watery texture. In addition, when dextrin having a blue value greater than 1.2 is used instead of dextrin (I), graininess and powderiness are conspicuous, and starch odor of the derived starch is generated and the flavor is lowered. Further, when a dextrin having a jelly strength of less than 4 N / cm ² is used, it may not be possible to impart a sufficient fat feeling or rich feeling. Furthermore, when using a dextrin with a viscosity exceeding 100 mPa · s, graininess or powderiness may be conspicuous, and when using a dextrin with a viscosity of less than 20 mPa · s, a sufficient fat feeling or rich feeling is obtained. You may not get it.

  Although the ratio of dextrin (I) used for preparation of the yogurt of this invention can be suitably adjusted with the food texture and rich feeling which are calculated | required, it is 0.05-10 weight% normally, Preferably it is 0.1-8. % By weight, more preferably 0.1 to 5% by weight. When the addition amount of dextrin (I) is less than 0.05% by weight, the effect of imparting a rich feeling may not be fully exhibited. When the addition amount is more than 10% by weight, the yogurt becomes extremely heavy. There is a case. In addition, dextrin (I) is added in an amount of 0.3 to 1.5% by weight, preferably 0.5 to 1% by weight when preparing yogurt, even if the milk fat content is reduced by 1% by weight, It is possible to obtain almost the same fat feeling, rich feeling and smooth texture. That is, the blending of dextrin (I) 0.3 to 1.5% by weight, preferably 0.5 to 1% by weight, can be replaced with the blending of 1% by weight of milk fat.

  In the present invention, in addition to dextrin (I), at least one polysaccharide selected from the group consisting of gati gum, gum arabic, tara gum, tamarind seed gum and guar gum is preferably used in combination. Thereby, the smoothness of yogurt can be further improved.

  The added amount of at least one polysaccharide selected from the group consisting of gati gum, gum arabic, tara gum, tamarind seed gum and guar gum is 0.05 to 1 with respect to 1 part by weight of dextrin (I) blended in yogurt. Part by weight, preferably 0.1 to 0.5 part by weight can be mentioned.

  In the present invention, in addition to dextrin (I), HM pectin (high methoxyl pectin) can be used in combination to further improve the shape retention, suppress water separation, and increase the richness. It is preferable to use HM pectin having a degree of esterification of 50% or more, preferably 60% or more. As a commercially available HM pectin product, for example, “SM-666” manufactured by San-Ei Gen FFI Co., Ltd. can be mentioned. As addition amount of HM pectin, 0.05-3 weight part with respect to 1 weight part of dextrin mix | blended with yoghurt, Preferably 0.1-2 weight part can be mentioned.

  The yogurt targeted by the present invention includes a fermented milk prepared by a method (pre-fermentation method) in which the fermented milk produced is placed in a tank or the like and then fermented, and the raw milk is prepared. All yogurts obtained by fermenting milk raw materials, such as hard yogurt (solid yogurt) prepared by filling a mixed raw material mixed with lactic acid bacteria into a container and fermenting in that container (post-fermentation method) Is included. The yogurt of the present invention is not particularly limited in its form, and includes drink yogurt and frozen yogurt.

  In preparing the yogurt of the present invention, the method for adding dextrin (I) is not particularly limited as long as the dextrin is contained in the final yogurt, and various methods can be used. Soft yogurt is usually prepared by a method (pre-fermentation method) in which raw milk is put in a tank and fermented, and then the fermented milk produced is filled in a container (pre-fermentation method). Hard yogurt is a mixed raw material in which raw milk and lactic acid bacteria are mixed. Is prepared by a method (post-fermentation method) in which the container is filled and fermented in the container. For example, an aqueous solution in which dextrin (I) is dissolved in advance is prepared, and the aqueous solution is added to fermented milk after fermentation and filled in a container, or the aqueous solution is added to a mixture of raw milk and lactic acid bacteria. And the method of fermenting in a container can be mentioned. As the raw milk for yogurt, animal milk such as cow's milk, goat's milk, and sheep milk, skim milk powder, whole milk powder, whole fat sweetened condensed milk, skimmed sweetened condensed milk or fresh cream are preferably used.

(II-4-5) Frozen dessert The frozen dessert targeted by the present invention is a frozen dessert prepared using dairy ingredients, such as ice cream, ice milk, lacto ice, and ice confectionery (containing milk fat or fat) Is included.

  Normally, reducing the fat content and milk fat content of frozen confectionery will reduce the fatness, richness and body feeling peculiar to fat and milk fat, and the texture of the frozen confectionery itself will become rough, reducing the smoothness of the texture. To do. However, there is a problem that melting and flavor deteriorate when trying to supplement the reduced fat and milk fat content with other alternatives.

  On the other hand, by using the dextrin (I) described above for the production of frozen confectionery, even if the fat or milk fat content is reduced, the melting point of the fat or milk fat is preserved, and the fat taste unique to the fat or milk fat is preserved. A feeling of feeling and a body feeling can be obtained, and the structure of the frozen dessert itself can be improved smoothly. Furthermore, since dextrin (I) has no starch odor peculiar to dextrin, a desired frozen dessert can be prepared without impairing the flavor of the frozen dessert.

  For this reason, by using dextrin (I), even if it is lact ice (less than 3% of milk fat), ice milk (milk fat content of 3% or more and less than 8%) or ice cream having a higher milk fat content than that. (No more than 8% milk fat) and ice cream, even if it is iced milk, ice cream that has more milk fat than that, and an ice cream that is inferior in fatness, richness and body, and has a melted mouth Can be prepared. Further, by adding dextrin (I) to the ice cream, it is possible to prepare a high-quality ice cream having a smoother texture, fat feeling, richness and body feeling.

On the other hand, when a dextrin having a blue value of less than 0.4 is used instead of dextrin (I), a rich feeling and body feeling cannot be obtained. In addition, when dextrin having a blue value greater than 1.2 is used instead of dextrin (I), a rich feeling and body feeling are imparted, but at the same time sliminess occurs and the mouth feels poorly melted. In addition, when the dextrin has a jelly strength of less than 4 N / cm ² , there may be a structure lacking in a body feeling (dense feeling). Similarly, when a dextrin having a viscosity of more than 100 mPa · s is used, a body feeling (thickness) is imparted, but sliminess is also imparted, and the tissue may be poorly melted.

  Although the ratio of dextrin (I) mix | blended with frozen confectionery can be suitably adjusted with the kind of target frozen confectionery, the required food texture, etc., it is 0.1 to 10 weight% normally, Preferably it is 0.1 to 0.1 weight%. 3% by weight can be mentioned. Furthermore, the dextrin described above (I) is extremely excellent in that it can impart a sufficient thick feeling to the frozen dessert even at a low addition amount of 0.1 to 1% by weight.

  In the present invention, in addition to dextrin (I), at least one polysaccharide selected from the group consisting of guar gum, tara gum, tamarind seed gum, carrageenan, xanthan gum, native gellan gum and locust bean gum is preferably used in combination. Preferably, it is at least one selected from the group consisting of guar gum and tara gum. Dextrin (I) gives a rich feeling especially in the latter half of eating, whereas the polysaccharides mentioned above, especially guar gum and tara gum, give a rich feeling in the first half of eating. For this reason, by using these polysaccharides in combination with dextrin (I), the rich feeling due to dextrin (I) is reinforced, resulting in a more preferable texture.

  The frozen dessert of the present invention can be prepared by using a normal method except that dextrin (I) is blended. Usually, ice cream, ice milk, and lacto ice are mixed with milk components such as fructose, glucose liquid sugar, skim milk powder, sugar, stabilizers, emulsifiers, etc., heated and stirred, and then added with fats such as refined coconut oil. Then, it can be prepared by appropriately homogenizing, aging and freezing steps, filling the container and then cooling. The frozen dessert of the present invention can be prepared by adding dextrin (I) when adding milk components such as fructose glucose liquid sugar and skim milk powder, sugar, stabilizers, emulsifiers and the like to water.

  Ice confectionery is prepared by adding skim milk powder, fats and oils, fructose dextrose liquid sugar, sugar, stabilizers, etc. to water as appropriate, heating and stirring, taking an aging process, filling the container and cooling. Moreover, a sherbet is prepared by freezing after an aging process and cooling after filling a container. In the present invention, when adding fructose dextrose liquid sugar, sugar, stabilizer, etc. to water, dextrin (I) can be added to suppress squeak if it is popsicle, and give smoothness if it is sherbet. can do.

(II-4-6) Whipped cream Many conventional whipped creams have a fat content of 40 to 50% by weight. Since such fats and oils played a role in stabilizing foaming, when the fat and oil content was reduced to less than 35% by weight for the purpose of reducing calories and fats, the shape retention of whipped cream was remarkably lowered, and water separation was performed. Will occur remarkably.

  However, when the dextrin (I) described above is used for the production of whipped cream, even if the fat content is reduced to 20 to 35% by weight, and even 25% by weight or less, good shape retention is achieved. Maintain and prevent water separation during refrigerated storage and freezing and thawing. From this point of view, the present invention also provides a method for preventing water separation of the whipped cream, wherein dextrin (I) is used in the preparation of the whipped cream.

  In addition, when the dextrin (I) described above is used for the production of whipped cream, even if the fat content is reduced to 20 to 35% by weight, and further to 25% by weight or less, a rich feeling peculiar to fats and oils is obtained. It is possible to prepare a whipped cream that is given and has a normal fat content (40% by weight or more) and a whipped cream that is inferior in richness and texture. Furthermore, when dextrin (I) is blended with a whipped cream having a normal fat content (40% by weight or more), a rich sensation can be further increased and a high-quality whipped cream can be prepared.

On the other hand, when dextrin having a blue value of less than 0.4 is used in place of dextrin (I), sufficient shape retention and richness cannot be obtained. On the other hand, if a dextrin having a blue value greater than 1.2 is used, water separation cannot be sufficiently suppressed, and the texture of whipped cream is rough. In addition, when the dextrin has a jelly strength of less than 4 N / cm ² , there may be a case where sufficient shape retention and rich feeling cannot be obtained. Similarly, when a dextrin having a viscosity of more than 100 mPa · s is used, it becomes a very high-viscosity cream, is difficult to handle, and the prepared whipped cream may have low shape retention.

  The proportion of dextrin (I) to be blended in the whipped cream of the present invention can be appropriately adjusted depending on the components and contents of the whipped cream such as fats and oils, but usually 0.5 to 10% by weight, preferably 1 to 8% by weight, more preferably 2 to 6% by weight. If the amount of dextrin added to the whipped cream is less than 0.5% by weight, satisfactory shape retention and richness may not be obtained. If the amount of dextrin added is more than 10% by weight, the cream has an extremely high viscosity. Tends to be difficult to whip.

  The whipped cream of the present invention is selected from the group consisting of dextrin (I), polyglycerol fatty acid ester having an iodine value of 10 to 45, monoglycerol fatty acid ester having an iodine value of 44 to 120, and hydroxypropylcellulose. Preferably it contains more than one species. In addition to dextrin (I), by using one or more selected from the group consisting of the above-mentioned polyglycerin fatty acid ester, monoglycerin fatty acid ester and hydroxypropylcellulose, the effect of shortening whipping time and improving overrun can be obtained. . In addition, the above-mentioned combined use has the effect that the texture of the whipped cream itself becomes finer and the texture is improved, and further the gloss is improved. Furthermore, even if it is a case where it passes through the freezing and thawing | decompression process which is easy to generate | occur | produce water separation, water separation of a whipped cream can be suppressed notably.

In addition, the iodine value of the said glycerol fatty acid ester is a value which shows the amount of unsaturated fatty acids in fats and oils, and when there are many unsaturated fatty acids, an iodine value will become high. Specifically, it is represented by the number of grams of iodine (I ₂ = 254) that can be added to 100 g of fats and oils. In the present invention, it is desirable to use a polyglycerol fatty acid ester having an iodine value of 10 to 45, preferably 16 to 42, and a monoglycerol fatty acid ester having an iodine value of 44 to 120, preferably 44 to 55.

  Hydroxypropyl cellulose used in the present invention is a nonionic substance obtained by reacting with an etherifying agent such as propylene oxide after treating cellulose (pulp), which is widely present in nature, with sodium hydroxide. It is a water-soluble cellulose ether. As commercially available hydroxypropylcellulose products, for example, KLUCEL NUTRA (trademark, the same applies hereinafter) series and AeroWhip series manufactured by Hercules can be used.

  The whipped cream targeted by the present invention is called cream (milk cream) derived from milk such as raw milk and milk, whipped cream prepared using, for example, fresh cream, and so-called synthetic cream (non-milk cream). Both whipped creams prepared with fats other than milk fat are included.

  The whipped cream of the present invention further comprises additives such as dairy products, sweeteners, fats and oils, emulsifiers, egg yolk, thickening polysaccharides, stabilizers, fragrances, preservatives, antioxidants, vitamins, minerals, etc. As long as it does not affect the effect, it can be used as appropriate. Examples of dairy products include milk, powdered milk, condensed milk, skim milk, cheeses, and fermented milk.

  Sweeteners include sugar, fructose, glucose, syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigero-oligosaccharide, theande-oligosaccharide Sugar, soybean oligosaccharide, etc.), trehalose, sugar alcohol (maltitol, erythritol, sorbitol, paratinite, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar), aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract Products (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder and the like.

  As fats and oils, there are vegetable fats and oils, butter, milk fat, or fractionated fats and oils thereof, hardened fats and oils, transesterified fats and oils, and examples of vegetable fats and oils include margarine, shortening, coconut oil, palm oil, soybean oil, and rapeseed oil. , Cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil and palm kernel oil.

  As an emulsifier, glycerin fatty acid ester other than the above-mentioned polyglycerin fatty acid ester and monoglycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester), sucrose fatty acid ester Sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl lactate, yucca extract, saponin, lecithin, polysorbate and the like.

  Examples of the stabilizer include agar, pectin, carrageenan, xanthan gum, locust bean gum, gellan gum, tamarind seed gum, tara gum, guar gum, alginic acid, sodium alginate, pullulan, soybean polysaccharide, CMC, microcrystalline cellulose, fermented cellulose, micro Select one or more selected from fibrous cellulose, methylcellulose, hydroxypropylmethylcellulose, tragacanth gum, karaya gum, gum arabic, curdlan, lambzan gum, welan gum, psyllium seed gum, macrohomopsis gum, gati gum, starch, processed and modified starch, etc. Can be used. Preferred is microcrystalline cellulose.

  As the microcrystalline cellulose used in the present invention, a microcrystalline cellulose preparation comprising a composite containing microcrystalline cellulose and a dispersant or a disintegrant in a specific ratio can be suitably used. Examples of the method for producing a microcrystalline cellulose preparation include a method obtained by uniformly mixing fine cellulose obtained by grinding a pulp with a dispersant or a disintegrant and drying it as a homogeneous slurry. Specifically, those described in JP-B-40-14174, JP-B-62-43661, JP-A-6-335365 and the like can be used. As the dispersant or disintegrant, sodium carboxymethylcellulose, carrageenan, caraya gum, xanthan gum, gellan gum, indigestible dextrin, pectin, or the like can be used. The size of the microcrystalline cellulose crystal particles is an average particle size of 20 μm or less, preferably 10 μm or less, and more preferably 5 μm or less. The microcrystalline cellulose preparation used in the present invention is commercially available, and examples thereof include thesaurus products manufactured by Asahi Kasei Kogyo Co., Ltd., and Avicel products manufactured by FMC. The preferred amount of microcrystalline cellulose added to the whipped cream is 0.1 to 0.5% by weight, more preferably 0.2 to 0.4% by weight.

  The whipped cream of the present invention is one or more selected from the group consisting of the above dextrin (I), if necessary, a specific polyglycerin fatty acid ester, a monoglycerin fatty acid ester, and hydroxypropyl cellulose, and if necessary, lecithin, Microcrystalline cellulose can be produced by a general method of adding and dissolving in water in advance and emulsifying by adding milk fat such as oil or fresh cream. In addition, the dextrin of the present invention, if necessary, previously added hydroxypropyl cellulose to water, mixed with an aqueous phase part and a specific polyglycerin fatty acid ester, monoglycerin fatty acid ester dissolved in oil and fat, and mixed. It can also be produced by emulsifying and preparing. Since the dextrin of the present invention dissolves in water of at least 1 to 100 ° C., preferably by stirring, the aqueous solution can be prepared at such a temperature. About a whipping method, it can carry out by the method used conventionally. For example, whipping can be performed using a commercially available machine that can be used for foaming or an industrial machine (for example, an industrial stirrer, a whipper, a household hand mixer, etc.).

  The whipped cream of the present invention can be made into an aerosol cream by filling a propellant gas after filling an aerosol container with the cream before whipping. For example, the aerosol cream is prepared by filling the whipped cream before whipping treatment into an aerosol container and selecting one or more selected from carbon dioxide, nitrogen gas, laughing gas, LPG, LNG, and the like as a propellant gas. Thus, it can be manufactured by pressure filling.

(II-5) Cheese-like food The cheese-like food of the present invention is prepared using the dextrin described in (I) above. Although the cheese-like foods contain no milk fat or contain less than 20% by weight of milk fat, they usually have an appearance, flavor and texture similar to cheese with more than 20% by weight of milk fat. Foods with (feel of body and mouth feel) are included. Here, the cheese targeted by the present invention includes natural cheese (non-aged cheese, aged cheese), process cheese, and cheese spread.

  Non-aged cheese is natural cheese that is generally produced without going through a aging process, and includes cream (usually 33% by weight), mozzarella (usually 44% by weight), etc. Means the same, and so on) Aged cheese is a natural cheese that is generally produced through a ripening process, and is a cheddar (usually 33.8% by weight), gouda (usually 29% by weight), edam (usually 25% by weight), emmental (usually 33.6%). Weight%), Camembert (usually 24.7% by weight), and the like.

  Processed cheese is generally produced by adding, mixing, heating, dissolving, and kneading with or without additives such as molten salt, spices, seasonings and foods to one or more natural cheeses. It has been eaten generally. Cheese spread is generally produced by mixing, heating, dissolving, and kneading one or more natural cheeses with or without additives such as water, fats and oils, seasoning ingredients, and molten salts. It is adjusted to a hardness that is easy to apply to bread or the like.

  The cheese-like food of the present invention can be prepared using dextrin (I). On the other hand, when dextrin having a blue value of less than 0.4 is used instead of dextrin (I), a rich flavor cannot be obtained and the cheese-specific texture cannot be obtained. There is a bug that cannot be done. In addition, when dextrin having a blue value exceeding 1.2 is used instead of dextrin (I), the texture is similar to that of cheese. There is a problem that it cannot be obtained.

In addition, when the dextrin used has a jelly strength of less than 4 N / cm ^2, it may be difficult to obtain a texture specific to cheese. When a dextrin having a viscosity greatly exceeding 100 mPa · s is used, it may be extremely high in viscosity and it may be difficult to obtain a texture similar to cheese. Furthermore, when dextrin having a viscosity much lower than 20 mPa · s is used, the hardness may be insufficient and a cheese-specific texture may be difficult to obtain.

  The cheese-like food of the present invention can be prepared by preparing an aqueous solution containing dextrin (I) and then cooling and solidifying it. Since dextrin (I) dissolves in water at 1 to 100 ° C., preferably by stirring, the aqueous solution can be prepared at such a temperature. The aqueous solution has a property of solidifying by standing at a temperature of about 40 ° C. or lower, preferably 25 ° C. or lower, more preferably 10 ° C. or lower.

  The amount of dextrin (I) to be used may be 10 to 50% by weight, preferably 15 to 40% by weight, and more preferably 20 to 35% by weight per 100% by weight of the final cheese-like food.

  The cheese-like food of the present invention preferably contains at least one selected from the group consisting of whey protein, methylcellulose, curdlan, and deacylated gellan gum in addition to dextrin (I). Preferably, it contains at least one selected from whey protein and curdlan in addition to dextrin (I), and more preferably contains whey protein in addition to dextrin. By containing at least one of these components, the cheese-like food has good shape retention in an unheated state such as room temperature, and exhibits heat-melting properties peculiar to cheese when heat is applied in an oven or the like. Can be prepared.

  The amount of whey protein, methylcellulose, curdlan, or deacylated gellan gum to be blended in the cheese-like food can be adjusted as appropriate depending on the material used, but is usually per 100% by weight of the final cheese-like food. The total amount of these is 0.01 to 10% by weight, preferably 0.05 to 5% by weight, and more preferably 0.1 to 3% by weight. Specifically, per 100% by weight of the final cheese-like food, 0.5 to 5% by weight for whey protein, preferably 1 to 4% by weight, more preferably 2 to 3% by weight; 0.1-5 wt%, preferably 0.5-3 wt%, more preferably 1-2 wt%; in the case of methylcellulose, 0.01-3 wt%, preferably 0.02-2 wt%, more Preferably 0.1 to 1% by weight; in the case of deacylated gellan gum, 0.01 to 2% by weight, preferably 0.02 to 1% by weight, more preferably 0.03 to 0.5% by weight Can do.

Here, various whey proteins can be used as the whey protein, but those using milk-derived whey as a raw material are preferable. More preferably, it is a whey protein having a protein content of 80% by weight or more in terms of dry matter. Such whey proteins can include, for example, whey protein concentrate (WPC) and whey protein isolate (WPI). Among them, it is preferable to use whey protein having a high gelling power. Specifically, the whey protein has a gel strength of 10 N / cm ² or more as a card value after heating a 15% by weight aqueous solution of whey protein to 80 ° C. and then cooling to 4 ° C., more preferably The thing of 12 N / cm < ² > or more can be mentioned. The upper limit of the gel strength is not limited, but is usually 50 N / cm ² , more preferably 20 N / cm ² as a card value.

  In addition, the whey protein which has the said characteristic can be obtained commercially, for example, "Mirpro No. 142" by San-Ei Gen FFI Co., Ltd. can be mentioned.

  Further, methylcellulose is obtained by substituting a hydroxyl group in the cellulose skeleton with a methoxyl group. Such methylcellulose can be prepared by making cellulose alkaline cellulose with sodium hydroxide and then reacting with methyl chloride. The degree of substitution (DS) with methoxyl groups of existing methylcellulose is usually 1.4-2, and such methylcellulose has the property of dissolving in cold water at about 10 ° C. In the present invention, it is preferable to use methylcellulose having a 2% aqueous solution viscosity of 40 to 10,000 mPa · s, preferably 80 to 4000 mPa · s, more preferably 300 to 2000 mPa · s (20 ° C., B-type rotational viscometer). , Measured at 60 rpm). Methylcellulose having such properties can be obtained commercially, and examples thereof include “SM-400” and “SM-1500” manufactured by Shin-Etsu Chemical Co., Ltd.

  Curdlan is a microbial polysaccharide produced by soil fungi and has the property of solidifying when heated. This polysaccharide is a linear glucan in which glucose is linked by β-1,3-glucoside.

  The cheese-like food according to the present invention basically contains at least one selected from the group consisting of dextrin (I), preferably dextrin (I) and whey protein, methylcellulose, curdlan, and deacylated gellan gum. The manufacturing method is not particularly limited. For example, by dissolving and cooling in water, dextrin (I) and, if necessary, at least one selected from the group consisting of whey protein, methylcellulose, curdlan, and deacylated gellan gum, and other components Can be prepared. For food hygiene and storage stability, it is preferable to sterilize before cooling.

  In addition, since the cheese-like foodstuff of this invention can prepare a cheese-like foodstuff without heat-processing other than a disinfection process by using dextrin (I), it prevents the flavor and flavor fall by heating. Can do. Moreover, since a heating process is unnecessary, the cheese-like food of the present invention can be produced on a simple and economical production line.

  In addition to the dextrin (I) described above, the cheese-like food of the present invention includes carrageenan, xanthan gum, native gellan gum, guar gum, tara gum, tamarind seed gum, soybean polysaccharide, agar, locust bean gum, pectin, alginic acid, Alginate, glucomannan, cassia gum, psyllium seed gum, tragacanth gum, karaya gum, gum arabic, gati gum, rhamzan gum, welan gum, macrohomopsis gum, pullulan, microcrystalline cellulose, microfibrous cellulose, fermented cellulose, hydroxypropylcellulose, carboxymethylcellulose, Formulating at least one polysaccharide selected from the group consisting of hydroxypropylmethylcellulose, hydroxyethylcellulose and water-soluble hemicellulose It can be. Preferred polysaccharides are at least one selected from the group consisting of carrageenan, xanthan gum, native gellan gum, guar gum, tara gum, locust bean gum and tamarind seed gum, more preferably from the group consisting of carrageenan, xanthan gum, gati gum and native gellan gum. At least one selected. By blending these polysaccharides, there is an advantage that the texture such as hardness and elasticity does not change with time, and the storage stability is enhanced.

  Although the compounding quantity of these polysaccharides with respect to a cheese-like foodstuff can be suitably adjusted with the kind of polysaccharide to be used, it is 0.01 to 5 weight% normally per 100 weight% of cheeselike foodstuffs, Preferably it is 0.05. -3% by weight, more preferably 0.1-1.5% by weight.

  As the carrageenan, any of the kappa type, lambda type, and iota type carrageenans may be used. Among them, it is preferable to use iota type carrageenans. The carrageenan used in the present invention is preferably a water-soluble one having a property of being completely dissolved in water by mixing with water and, if necessary, stirring.

Suitable examples of the water-soluble carrageenan include those having at least one of the following properties (1) to (3) described in the section (II-1). More preferred is a water-soluble carrageenan having at least two of the following properties (1) to (3), particularly preferably all of the properties (1) to (3):
(1) Dissolve in water at 50 ° C or lower.
(2) The 1.5 wt% aqueous solution does not gel under 25 ° C conditions.
(3) Containing calcium ions, the proportion of which is more than 0 and 0.1% by weight or less.

  Examples of the water-soluble iota carrageenan having the above properties (1) to (3) include “Gelrich [trademark] No. 3” manufactured by San-Ei Gen FFI Co., Ltd.

  In the present invention, among xanthan gums, it is preferable to use xanthan gum having an acetyl group content of 0 to 1%. By preparing a cheese-like food using such xanthan gum, the texture such as hardness and elasticity is less likely to change over time compared to the case of using xanthan gum having an acetyl group content of about 2 to 6%, and storage stability High cheese-like food. Such xanthan gum is also commercially available, and examples thereof include “SAN ACE [trademark] NXG-C” and “SAN ACE [trademark] NXG-S” manufactured by San-Ei Gen FFI Co., Ltd. it can.

  According to the present invention, by using dextrin (I), a cheese-like body feeling and mouthfeel that are unique to cheese, even if milk fat content is not blended or milk fat content is below a prescribed amount. A food can be prepared. That is, the cheese-like food targeted by the present invention is a food that does not contain any fat, and has a cheese-specific body feeling and mouthfeel, and the fat is 20% by weight or less. Includes foods having a body feeling and mouthfeel peculiar to cheese while being 5% by weight or less and having a fat content less than that of ordinary cheese. For this reason, the cheese-like food of the present invention can replace cheese, and can provide a low-calorie, non-fat or low-fat processed food by using the cheese-like food of the present invention instead of cheese. . Similarly, milk fat can be substituted by using dextrin (I), and cheese-like foods having a texture (body feeling, mouth feel) and appearance similar to cheese using low-cost raw materials such as vegetable oils and fats. Can be provided.

  In addition, various thickeners, gelling agents, emulsifiers, fragrances, sweeteners, pigments, fats and the like can be appropriately added to the cheese-like food of the present invention as long as the effects of the present invention are not hindered.

  As the emulsifier, the above-described emulsifiers can be used in the same manner.

  Fats and oils can be appropriately selected depending on the cheese-like food to be prepared, but vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, corn oil, coconut oil and palm oil, and animal oils such as beef tallow and lard These fractionated fats, these transesterified fats and the like can be mentioned. These can be used alone or in combination of two or more. For the purpose of flavoring, the cheese-like food of the present invention is blended with milk, skim milk, skim concentrated milk, cream, yogurt, condensed milk, sweetened condensed milk, skim milk powder, whole milk powder, butter milk, cheese, etc. You can also.

  The cheese-like food of the present invention includes those having any shape of solid, powder, and paste regardless of the shape.

(II-6) Processed food prepared using cheese-like food The processed food targeted by the present invention is a part or all of the cheese that should be originally blended in the cheese-containing food. This is a processed food.

  The cheese-containing food is a processed food that contains cheese or is prepared from cheese, for example, bread, cake, mousse, pizza, gratin, lasagna, doria, risotto, sauce, soup, cheese fondue, hamburger, hamburger , Fried foods such as salads, tonkatsu and processed foods such as spreads.

The processed food of this invention can be prepared using a normal material and a normal method except using the cheese-like food mentioned above instead of cheese. For example, a rare cheese cake or the like can be prepared by using a cheese-like food (cream cheese-like food) instead of ordinary cream cheese (milk fat amount: 33% by weight) when mixing various materials. . An example of a method for preparing a cream cheese-like food with 0% milk fat is as follows:
While stirring water at 85 ° C., dextrin (I) and, if necessary, polysaccharides are added and dissolved. Next, sodium chloride is added and dissolved therein, and the pH is adjusted to 3.8 with citric acid, and a dye and a fragrance are added, and the total amount is adjusted to 100% with water. The prepared solution is filled in a container and sterilized by heating to 85 ° C. and cooled to room temperature.

  Next, 100 g of the cream cheese-like food of the present invention thus prepared is returned to room temperature (25 ° C.) and softened, and 100 g of fresh cream, 25 g of sugar and 7.5% of lemon juice are sequentially added and mixed. Further, a solution obtained by dissolving 3.5 g of gelatin in 25 g of water in advance is added, mixed, poured into a cake mold and cooled for 3 hours or more.

  Thus, according to the kind of the processed food, it is possible to prepare a processed food in which the cheese is replaced by the cheese-like food of the present invention by using the cheese-like food of the present invention instead of ordinary cheese. it can. The processed food thus obtained has the same flavor, body feeling, and mouthfeel (texture) as when using real cheese.

  The ratio of the cheese-like food in the processed food of the present invention can be appropriately adjusted according to the type of each processed food and the amount of cheese originally blended therein. For example, the ratio of cheese-like food per 100% by weight of processed food is preferably 1 to 50% by weight, more preferably 5 to 20% by weight.

  As described above, the cheese-like food of the present invention is basically dextrin (I), or dextrin and carrageenan, xanthan gum, native gellan gum, guar gum, tara gum, tamarind seed gum, soybean polysaccharide, agar, locust bean gum, Pectin, alginic acid, alginates, glucomannan, cassia gum, psyllium seed gum, tragacanth gum, karaya gum, gum arabic, gati gum, rhamzan gum, welan gum, macrohomopsis gum, pullulan, microcrystalline cellulose, microfibrous cellulose, fermented cellulose, hydroxypropylcellulose , Carboxymethylcellulose, hydroxypropylmethylcellulose, hydroxyethylcellulose, and water-soluble hemicellulose Because it is made of polysaccharides and does not have fat, processed foods using the cheese-like food of the present invention instead of cheese have the flavor, body feeling and mouthfeel (texture) peculiar to the cheese, It is characterized by low calories and low fat content.

  In addition, various thickeners, gelling agents, emulsifiers, fragrances, sweeteners, pigments, and the like can be appropriately added to the processed food of the present invention as long as the effects of the present invention are not hindered.

(II-7) Sugar confectionery The sugar confectionery targeted by the present invention is made from sugars such as glucose and sucrose as raw materials, and a solution prepared by dissolving this in water and molding (filling), drying or cooling. Refers to confectionery produced by solidification. Specific examples include soft candy, caramel, nougat and gummy candy. Gummy candy is preferable.

  Usually, in order to prepare sugar confectionery with high sugar content such as gummy candy, gelling agent is essential to maintain shape retention, but there are few gelling agents that can be used under high sugar content, and conventionally gelatin, carrageenan, pectin And was limited to agar. However, even when these gelling agents are used, when two or more kinds are used in combination or when other polysaccharides are used in combination, there is a problem that the viscosity increases and workability at the time of filling deteriorates.

  On the other hand, when the dextrin (I) described above is used, shape retention can be maintained without using a gelling agent, and even if other polysaccharides are used in combination with dextrin (I), There is no problem that the viscosity increases and workability at the time of filling deteriorates. As a result, it is possible to prepare gummy candies having various textures.

Furthermore, the sugar confectionery of this invention has the following advantages by being prepared using dextrin (I).
(1) Workability is good because it exhibits a low viscosity during preparation of sugar confectionery.
(2) Even when dextrin (I) is used alone (without blending a gelling agent), a sugar confectionery having shape retention can be prepared.
(3) Desired viscoelasticity and unique fat-like smooth texture can be imparted to sugar confectionery.
(4) Since the interaction with other gelling agents is low, there is no inconvenience in workability when used in combination with other gelling agents.

On the other hand, when dextrin having a blue value of less than 0.4 is used instead of dextrin (I), shape retention does not occur, and sugar confectionery such as gummy candy cannot be prepared. In addition, when dextrin having a blue value greater than 1.2 is used instead of dextrin (I), there is a shape-retaining property, but the starch has a unique graininess and lacks smoothness. Only confectionery with a smell can be obtained. Further, when the dextrin has a jelly strength of less than 4 N / cm ^2, it may not retain shape and may not solidify. Moreover, when using the dextrin whose viscosity exceeds 100 mPa * s, the workability | operativity at the time of preparation may fall, or it may be applied to smoothness due to the roughness peculiar to starch.

  The amount of the dextrin contained in the sugar confectionery of the present invention can be appropriately adjusted depending on the type of sugar confectionery to be used, the required texture, etc., but is usually 5 to 40% by weight, preferably 10%. -25% by weight, more preferably 15-20% by weight.

  By using dextrin (I), it is possible to prepare sugar confectionery such as gummy candy having shape-retaining properties without using gelatin, carrageenan, pectin or agar, which were conventionally essential components. Then, in addition to the dextrin, other polysaccharides can be used in combination. Thus, gummy candies having various textures can be prepared. Here, as the polysaccharide, one or more selected from the group consisting of psyllium seed gum, carrageenan, gati gum and tamarind seed gum can be preferably mentioned. More preferred is psyllium seed gum and / or carrageenan.

  For example, sugar confectionery having a raw caramel-like texture can be prepared by using dextrin (I) in combination with psyllium seed gum.

  Raw caramel is a kind of caramel prepared by mixing and dissolving water and sugar, boiled, dairy products, hardened oil, fondant, kneading and crystallization. It is characterized by having. Compared to normal caramel, this raw caramel is less chewing and sticking, has a softness like raw chocolate, and a very good mouthfeel. However, raw caramel is prepared by increasing the amount of raw milk and fresh cream in order to give it a soft and meltable texture, so it usually requires refrigeration at 10 ° C or less, and the storage period is 30 days. The degree and very short.

  On the other hand, according to the present invention, when preparing sugar confectionery that can be stored at room temperature, in addition to dextrin (I), psyllium seed gum is used in combination to impart a raw caramel-like texture to the sugar confectionery. be able to. Specifically, gummy candy has an elastic texture, but by blending dextrin (I) and psyllium seed gum, it has a soft and well-melted texture and has a low adhesiveness. Gummy candy can be prepared. Furthermore, since gummy candy can be distributed at normal temperature, it can provide sugar confectionery that can be distributed at normal temperature while having a fresh caramel-like texture.

Psyllium seed gum is a natural plant gum extracted from seeds such as Plantagoovata Forskal in Planta (Plantaginaceae) plants. In the present invention, any existing psyllium seed gum can be used. Such a preparation can be obtained commercially, for example, “Bistop [trademark] D-2074” manufactured by San-Ei Gen FFI Co., Ltd. can be mentioned. The psyllium seed gum itself cannot give shape retention to gummy candy, but it can be given shape retention by using it in combination with dextrin (I).
As addition amount of psyllium seed gum in sugar confectionery, 0.5 to 2.0% by weight, preferably 0.8 to 1.5% by weight, more preferably 0.8 to 1.0% by weight Can do.

  In addition, by using carrageenan in addition to dextrin (I) for preparation of sugar confectionery, for example, the sugar confectionery can be given a candy-like texture such as squid. Uiro is a type of confectionery prepared by adding sugar to flour such as rice, rice bran, and wheat flour, and steaming, and is characterized by a solid texture.

  The carrageenan used here is a carrageenan that can be used at a high sugar content, and is preferably a iota carrageenan or a combination type of iota carrageenan and kappa carrageenan. Commercially available carrageenan products include, for example, “Gelrich [TM] No. 1”, “Gelrich [TM] No. 3”, “Gelrich [TM] No. 3” manufactured by San-Ei Gen FFI Co., Ltd. 4 "etc. can be illustrated. As an addition amount of carrageenan in sugar confectionery, 0.5 to 4.0% by weight, preferably 0.5 to 2.0% by weight, and more preferably 0.8 to 1.2% by weight can be mentioned.

  The sugar confectionery of the present invention is prepared using a conventional method for producing a sugar confectionery, except that the dextrin (I) is blended, preferably the dextrin (I) and a polysaccharide such as psyllium seed gum or carrageenan are blended. It is possible. For example, in the case of gummy candy, dextrin (I) and sugar powder mixture, starch syrup, and water are combined and boiled to a predetermined sugar content, then added with acidulant, fragrance, pigment, etc., and filled into a starch mold. It can be prepared using a method of drying to a moisture content. On the other hand, when using polysaccharides such as psyllium seed gum and carrageenan together, disperse polysaccharides such as psyllium seed gum and carrageenan in water, dissolve them by boiling, and then add a powder mixture of dextrin (I) and sugar, and starch syrup. In addition, simmer to a predetermined sugar content. Next, it can be prepared by a method of adding a sour agent, a fragrance, a pigment and the like, filling the starch mold, and drying to a predetermined moisture content.

  In the case of soft candy, weigh water and starch syrup, add a powder mixture of dextrin (I) and sugar, dissolve completely, add vegetable oil and fat, emulsifier, water, etc., boil down, and drive water to a predetermined amount. Next, gelatin can be added and mixed and emulsified sufficiently with a horizontal kneader, and the mixture can be prepared by adding acid, a fragrance, a pigment and the like to a mixture obtained by adding fondant to produce sugar crystals. When the polysaccharide is used in combination, for example, carrageenan and starch syrup are weighed and dispersed, then water is added to boil and dissolve carrageenan, and a powder mixture of dextrin (I) and sugar is added and completely dissolved. Add vegetable oil, emulsifier, water, etc. to this and boil it up to a predetermined amount, then thoroughly mix and emulsify with a horizontal kneader, add fondant to give sugar crystals, acid, fragrance, pigment etc. In addition, it can be prepared by a method of cooling.

As described above, the sugar confectionery of the present invention is produced by using a saccharide such as glucose or sucrose as a raw material, forming (filling) a solution prepared by dissolving it in water, drying it, or cooling it to solidify it. The confectionery is not particularly limited, but is preferably a sugar confectionery having at least one of the following properties (1) and (2).
(1) the water content is 15-30%,
(2) The soluble solid content is 70 to 85%, more preferably 75 to 85%.

  Dextrin (I) can impart desired viscoelasticity and fat-like smooth texture to sugar confectionery. It is possible to provide a sugar confectionery having a texture that is free from rust.

(II-8) Beverages Beverages targeted by the present invention include milk, milk beverages having a solid content of 3% or more (non-fat milk solid content and milk fat content), lactic acid bacteria beverages, milk coffee, and cocoa. Milk-containing beverages; fruit juice-containing beverages; vegetable juice-containing beverages; and soft drinks.

  Since beverages have extremely high moisture content, reducing the fat content and non-fat milk solids in the beverage will reduce the richness and body feeling that are obtained with these ingredients, resulting in a thin texture and taste. , It will be a beverage with no satisfaction. Such a phenomenon is particularly caused in milk fat or non-fat milk in beverages mainly containing milk components or containing milk components (for example, milk-containing beverages such as milk, milk beverages, lactic acid bacteria beverages, milk coffee and cocoa). This is noticeable when the solid content is reduced.

  On the other hand, by using the dextrin described above (I) in the preparation of the beverage, it is desirable that the fat content in the beverage is 1.5% by weight or less, and even less than 0.5% by weight. It is possible to give a rich feeling and body feeling. In addition, by using dextrin (I), low fat milk (milk fat content 0.5 wt% to 1.5 wt%) having a rich feeling and fat feeling comparable to milk (milk fat content 3 wt% or more). The following can be prepared: Furthermore, by using dextrin (I), it is possible to prepare non-fat milk (less than 0.5% by weight of milk fat) having a rich feeling and fat feeling comparable to low-fat milk.

  In addition, by using dextrin (I), it is possible to enhance the fat feeling and richness without increasing the amount of milk fat and non-fat milk solids, and to give a smooth mouthfeel, and to have a high-class feeling. A beverage having a certain milk-rich texture can be prepared.

  In addition, the use of dextrin (I) in the preparation of fruit juice-containing beverages or vegetable juice-containing beverages containing fruit and vegetable purees such as strawberries and bananas enhances the texture and flavor of puree (of fruit juices and vegetable juices) A beverage having a rich puree texture and flavor can be provided. Conventionally, as a method of imparting a rich puree texture, a method of thickening a beverage using a thickening polysaccharide or the like has been used, but when a thickening polysaccharide is used, There have been problems such as occurrence of stickiness and poor flavor release due to viscosity. On the other hand, fruit juice-containing beverages or vegetable juice-containing beverages prepared using dextrin (I) have a rich texture with no sliminess or stickiness, while a rich puree feeling is enhanced. And excellent in terms of having a good flavor release.

  The amount of dextrin in the beverage can be appropriately adjusted according to the type of beverage and the required texture and richness, but is usually 0.2 to 10% by weight, preferably 0.5 to 7% by weight, More preferably, 1 to 5 weight% can be mentioned. If the amount of dextrin is less than 0.2% by weight, it may be difficult to obtain a thick and puree enhancing effect. If the amount exceeds 10% by weight, the texture becomes extremely heavy and difficult to drink. May be a beverage.

  In addition, when preparing the drink which contains a milk component as a main component or contains a milk component, when dextrin (I) is added 0.2 to 2 weight%, Preferably 0.3 to 1 weight%, milk Even if the fat content is reduced by 1% by weight, it is possible to obtain almost the same fat feeling, rich feeling and smooth texture as before the reduction. That is, the formulation of dextrin (I) 0.2 to 2% by weight, preferably 0.3 to 1% by weight, can be replaced with the formulation of 1% by weight of milk fat.

  The beverage of the present invention can be prepared using fermented cellulose in addition to the dextrin described above (I), and the stability of the beverage can be enhanced by the combined use of such fermented cellulose. More specifically, although depending on the beverage formulation, storage temperature and form, the tendency of dextrin (I) to settle over time can be suppressed by using fermented cellulose together. Moreover, by using fermented cellulose together, it becomes possible to give a richer feeling to the beverage than using dextrin (I) alone.

  As a compounding quantity of the fermented cellulose with respect to a drink, 0.005-0.4 weight%, Preferably 0.01-0.2 weight% can be mentioned. Moreover, the compounding ratio of the fermented cellulose with respect to dextrin (I) is 0.1-100 weight part with respect to 100 weight part of dextrin (I) mix | blended with a drink, Preferably 1-10 weight part can be mentioned.

  The method for adding dextrin (I) to the beverage is not particularly limited as long as the dextrin is contained in the final beverage, and various methods can be used. Examples thereof include a method in which a solution in which dextrin (I) is dissolved is added to a beverage, and a method in which powdered dextrin (I) is added to a beverage together with an emulsifier, a thickener, and the like and dissolved.

Hereinafter, the contents of the present invention will be specifically described with reference to the following examples and comparative examples. However, the present invention is not limited to these. Unless otherwise specified, “parts” means “parts by weight” and “%” means “% by weight”. The product marked with “ ^* ” in the text ^indicates that it is a product of Saneigen FFI Co., Ltd., and the “ ^‡ ” in the text indicates that it is a registered trademark of Saneigen FFI Co., Ltd.

Preparation Examples 1 to 3 Preparation of dextrin Potato starch was added to 70 ° C. water and stirred to obtain a suspension. A thermostable α-amylase was added thereto and mixed, followed by reaction at 70 to 100 ° C., and the degree of decomposition was evaluated using the blue value (absorbance at 680 nm) as an index.

The blue value was determined according to the following method.
(1) A dextrin-containing aqueous solution is prepared so as to have a concentration of 1 w / v%, and this is cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the preparation solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured using a spectrophotometer under 25 ° C. conditions.

  At this time, when the blue value (absorbance at 680 nm) is in the desired range of 0.4 to 1.2, preferably 0.5 to 0.9, hydrochloric acid is added, and this is increased to 90 ° C. By heating, the enzyme (heat-resistant α-amylase) was inactivated and the reaction was stopped.

  Thus, dextrin solutions having blue values of 0.66, 0.60, and 0.83 were prepared, respectively. Each of these dextrin solutions was decolorized and filtered using activated carbon and perlite after the enzyme reaction, and powdered by spray drying, and used for the following experiments. Hereinafter, dextrins (powder) having a blue value of 0.66, 0.60, and 0.83 are referred to as dextrins of Preparation Examples 1 to 3, respectively.

Experimental Example 1 Properties of various dextrins The following properties (a) to (d) were measured for the dextrins prepared in Preparation Examples 1 to 3. For comparison, existing dextrin [existing product 1: “PASELLI SA2” (manufactured by AVEBE), existing product 2: “instant noil II” (manufactured by NSC Japan Co., Ltd.), existing product 3: paindex # 100 (Matsutani Chemical Industry Co., Ltd.), existing product 4: C ☆ DELIGHT MD01970 (Cargill Japan Co., Ltd.), existing product 5: Dextrin NSD-C (Nisshi Co., Ltd.), existing product 6: “Paindex # 3” (manufactured by Matsutani Chemical Co., Ltd.)], properties (a) to (d) were measured in the same manner.

(A) Blue Value :
The absorbance (680 nm) of the reaction solution is measured by the following method.
(1) A 1 w / v% aqueous solution of dextrin is prepared using distilled water at 80 ° C. and cooled to 25 ° C.
(2) To 10 ml of the aqueous solution, 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide (0.2 w / v% iodine, 2 w / v% potassium iodide) is added, and distilled water is added. Adjust to 100 ml.
(3) The aqueous solution is shaken at 25 ° C. for 30 minutes under light-shielding conditions, and the absorbance at a wavelength of 680 nm is measured at 25 ° C.

(B) Jelly strength (N / cm ² ) :
A 30% by weight aqueous solution of dextrin is prepared with distilled water at 80 ° C., and the jelly strength (N / cm ² ) when this is allowed to stand at 5 ° C. for 24 hours is measured according to the following method.

Under a 5 ° C. condition, using a plunger with a diameter of 3 mm, a load is applied at a plunger speed of 60 mm / min, and the load (N / cm ² ) when the measurement object is broken is measured.

(C) Viscosity (mPa · s) :
A 30% by weight aqueous solution of dextrin was prepared with distilled water at 25 ° C., and the viscosity (mPa · s) when this was allowed to stand at 25 ° C. for 5 minutes was measured under the BL type rotational viscometer (rotor no. 1 to 4) and measured at a rotation speed of 12 rpm for 1 minute. The viscosity ranges that can be measured under these conditions are rotor No. 1: 0 to 500 mPa · s, rotor No. 2: 0 to 2500 mPa · s, rotor No. 3: 0 to 10000 mPa · s, rotor No. 4: 0. ˜50000 mPa · s.

(D) Ratio of jelly strength (A / B)
The ratio (A / B) between the jelly strengths A and B measured under the following conditions is determined. The jelly strength is measured according to the method described in (b) above.
A: Prepare a 30% by weight aqueous solution of dextrin with distilled water at 80 ° C., and measure the jelly strength (N / cm ² ) when left standing at 5 ° C. for 24 hours. B: Dextrin 30 with distilled water at 25 ° C. A weight% aqueous solution is prepared, and the jelly strength (N / cm ² ) when this is allowed to stand at 5 ° C. for 24 hours is measured.

  The results are shown in Table 2.

Experimental Example 2 Preparation of adipose tissue substitute (1)
It was examined whether a fatty tissue substitute could be prepared using various dextrins shown in Table 2 (Preparation Example 1, existing products 1 to 5).

  Specifically, the dextrins shown in Table 2 (Preparation Example 1, existing products 1 to 5) were added to 70 ° C. water, dissolved by stirring to prepare a 35% dextrin-containing aqueous solution, and then the prepared dextrin The containing aqueous solution was put into a container and cooled in a refrigerator (5 ° C.) for 24 hours. About the thing obtained in this way, the suitability as an adipose tissue substitute was evaluated from the point of appearance, properties, minced processability, taste and smell.

  The product (Example 2-1) prepared using the dextrin of Preparation Example 1 has a white appearance like adipose tissue (fat) and is not liquid or semi-liquid even at room temperature (25 ° C.). In addition, it was excellent in workability when processed with a machine such as mince. Moreover, it was suitable as an edible adipose tissue substitute without dextrin-specific starchy odor and unpleasant taste.

  On the other hand, the products prepared using the dextrins of the existing products 3 and 5 (Comparative Example 2-3, Comparative Example 2-5) are both liquid even when cooled to 1 ° C. Could not be substituted. In addition, the adipose tissue substitutes (Comparative Example 2-1, Comparative Example 2-2 and Comparative Example 2-4) prepared using dextrins of the existing products 1, 2 and 4 are all at room temperature (25 ° C.). (I) Poor workability during preparation due to high viscosity, (ii) Roughness and no smooth texture, (iii) Because the appearance is light brown It was not suitable as a substitute for adipose tissue, because it did not look like adipose tissue (fat), (iv) when minced by mechanical work, the shape collapsed and became shabby. Moreover, the thing prepared using the dextrin of the existing products 1-3 has a strong smell peculiar to starch, and was not suitable for food.

Experimental Example 3 Preparation of adipose tissue substitute (2)
It was investigated whether the adipose tissue substitute could be prepared by using carrageenan in combination with dextrin of Preparation Example 1 or existing products 1-5. Specifically, first, 33 parts of dextrin and 1.7 parts of carrageenan are mixed with powder, added to water at 50 ° C. so that the total amount becomes 100 parts, and stirred for 10 minutes to obtain an aqueous solution containing dextrin and carrageenan. Prepared. And the prepared aqueous solution was put into the container and it cooled in the refrigerator (5 degreeC) for 24 hours (Example 3-1 and Comparative Examples 3-1 to 3-5). In addition, as a comparative control, dextrin was not used but glucose was used instead (adjustment of total solid content). Otherwise, a carrageenan-containing aqueous solution was prepared in the same manner as described above, and the refrigerator (5 ° C.) was used. It was cooled for 24 hours (Comparative Example 3-0, dextrin not used).

As the carrageenan, with carrageenan (Geruritchi ^‡ No.3 ^*) satisfying the properties of the following (1) to (3):
(1) Dissolves in water at 50 ° C or lower,
(2) 1.5% by weight aqueous solution does not gel under 25 ° C conditions,
(3) Containing calcium ions in a proportion of more than 0 and 0.1% or less.

  The product obtained by the above (preparation) is evaluated for its suitability as an adipose tissue substitute for (i) fat feeling and richness, (ii) minced processability, (iii) flavor, and (iv) overall evaluation. did. Note that (i) a feeling of fat / thickness and (ii) workability of mince were evaluated according to the following criteria. Moreover, comprehensive evaluation judges comprehensively from (i)-(iii), 10 (good) is the most suitable as an adipose tissue substitute among all preparations, and 1 is the least suitable. (Evil) was evaluated.

(1) When eating each preparation of fat and richness , among all preparations, 10 (good) is the closest to the texture when using fat, and the texture when using fat The rating with the largest difference is 1 (bad) and is evaluated in 10 stages.

(2) Minced processability When each preparation was processed into minced, 10 (good) of all the preparations that could be processed into the most uniform granular shape. Evaluation was made in 10 stages, with 1 (bad) being non-uniform.

  The results are shown in Table 3.

  As shown above, the product prepared by using carrageenan in combination with the dextrin of Preparation Example 1 (Example 3-1) has a white, fatty tissue-like appearance and is also at room temperature (25 ° C.). It was not liquid or semi-liquid and had an appropriate hardness, and was excellent in workability when processed with a machine such as mince. Moreover, there was no starch odor peculiar to dextrin, and it was suitable as an edible adipose tissue substitute.

Experimental Example 4 A coarsely ground sausage was prepared using the fat tissue substitute (Example 3-1) prepared in Experimental Example 3 instead of the coarsely ground sausage pork fat in which the fat was replaced. Specifically, according to the formulation shown in Table 4, salt tissue, polymerized phosphate, sodium nitrite, and sodium L-ascorbate were added to and mixed with the adipose tissue substitute (Example 3-1) and pork. It stood still under the refrigerator (5 degreeC) overnight. The mixture is then mixed with ice water, sodium caseinate, spices, sugar and potassium sorbate, and the resulting preparation is filled into the intestine of sheep according to a conventional method and heated to prepare coarse sausage. Prepared (Example 4-1). For comparison, a coarsely ground sausage was prepared in the same manner using 10 kg of pork fat instead of 10 kg of the adipose tissue substitute (Example 3-1) (control example).

  The prepared coarsely ground sausage (Example 4-1 and control example) was boiled with hot water at 80 ° C. for 5 minutes and then eaten. When the coarsely ground sausage of Example 4-1 was eaten, the adipose tissue substitute dissolved in the mouth with the gravy, and the coarsely ground sausage was comparable to a normal coarsely ground sausage prepared using pork fat (control example). It was confirmed to have a thick and juicy sense of fat characteristic of sausages. This also confirmed that the preparation of Example 3-1 was suitable as an adipose tissue substitute.

Experimental Example 5 Preparation of Corn Flavor Chicken Sausage Substituted for Fat (1) Preparation of Sweet Corn Flavor Fat Tissue Substitute (Example 5-1) Sweet Corn Taste Fat Tissue Substitute (Example 5) according to the formulation shown in Table 5 -1) was prepared. Specifically, after adding the mixture of dextrin of Preparation Example 1 and carrageenan (Gerrich ^‡ No.3 ^* ) to water and dissolving with stirring, soy milk powder, super sweet corn powder (manufactured by Knorr Trading Co., Ltd.), sweet corn Flavor (fragrance) and pigment were added and dissolved with stirring. The obtained aqueous solution was put into a container and cooled in a refrigerator (5 ° C.) to obtain a sweet corn-flavored adipose tissue substitute (Example 5-1).

(2) Preparation of Corn Flavor Chicken Sausage (Example 5-2) Substituted for Fat Corn Flavor according to the prescription in Table 6 using the sweet corn flavor fat tissue substitute (Example 5-1) obtained above Chicken sausage (Example 5-2) was prepared. Specifically, chicken fillet, ice water, salt, polymerized phosphate, sodium nitrite, sodium L-ascorbate, sugar, and spices were sequentially added, cut, and then sweet corn flavor adipose tissue prepared in (1) An alternative was added and lighter cutting was performed. To this was added a whipped composition having the formulation shown in Table 6, then lightly cut and kneaded. This was filled into the sheep intestine according to a conventional method and heated to prepare corn-flavored chicken sausage. The whipped composition was prepared by adding a mixture of whey protein and carrageenan to water, adding processed starch to what was whipped with a hand mixer, and whipping again.

  For comparison, in place of 15 kg of the above sweet corn taste adipose tissue substitute (Example 5-1), a corn taste was similarly prepared using 15 kg of a processed fat product prepared by mixing a composition having the following formulation at room temperature. Chicken sausage was prepared (control example).

<Fat processed product (kg) prescription>
Pork fat (5mm mince) 94.65 (%)
Soymilk powder 2.00
Super sweet corn powder 3.00
Sweet corn flavor 0.30
Dye 0.05
Total 100.00%.

  When the prepared corn-flavored chicken sausage (Example 5-2) was boiled and eaten, the adipose tissue substitute (Example 5-1) dissolved in the mouth along with the gravy, and the corn prepared using pork fat It was confirmed to be a corn-flavored chicken sausage having a fat richness and a juicy feeling, inferior to the taste chicken sausage (control). Furthermore, when the corn-flavored seasoning is simply mixed in the sausage by using a sweet corn-flavored one like the adipose tissue substitute of Example 5-1 as the adipose tissue substitute It was confirmed that sausages with a rich corn taste could be prepared.

Experimental Example 6 Hamburg with Fat Replaced According to the following formulation, a hamburg with fat replaced was prepared. Specifically, dextrin (Preparation Example 3), carrageenan and guar gum were gradually added while stirring water, and dissolved by stirring at 70 ° C. for 10 minutes. After filling the container, it was allowed to stand until it solidified in a refrigerator for 24 hours to prepare an adipose tissue substitute (Example 6-1).

<Adipose tissue substitute formulation>
Dextrin (Preparation Example 3) 37.0 (kg)
Carrageenan 1.5
Guar gum 1.2
Water balance
Total 100.0 kg.

  Subsequently, a hamburger was prepared using the obtained adipose tissue substitute (Example 6-1). In detail, after mixing the material of the following prescription and shape | molding to 90g, it baked for 1 minute at 180 degreeC with the hotplate for 1 side at a time. Next, steam cooking was performed to a central temperature of 75 ° C. to prepare a hamburger in which fat was substituted (Example 6-2). On the other hand, hamburger was prepared using pork fat instead of adipose tissue substitute for comparison (control example).

  The hamburger prepared according to the above formulation (Example 6-2) has about 40% lower calories than the control hamburger, but its juicy texture is not much different from the control hamburger. It was. From this, it was confirmed that by using the adipose tissue substitute (Example 6-1), a low-fat hamburger can be prepared without impairing the taste and texture.

Experimental Example 7 Preparation of emulsion-like composition containing no fat (1)
Whether the emulsion-like composition which has the same property and texture as emulsified foods, such as mayonnaise, was examined using the dextrin of the preparation example 1 or the existing products 1-5, without using fats and oils.

  Specifically, 15% of each dextrin (Preparation Example 1 or existing products 1 to 5) is added to 80 ° C. water, and stirred to prepare a dextrin-containing aqueous solution. By cooling at (5 ° C.) for 3 days, a cloudy pasty composition was prepared (Example 7-1, Comparative Examples 7-1 to 7-5). The appearance and texture of the prepared composition were evaluated, and the particle size distribution of dextrin crystal fine particles formed in the composition was measured, and the particle diameter (median diameter, average particle diameter) and standard deviation were determined therefrom. . The results are shown in Table 8.

  The particle size distribution was measured using a laser diffraction particle size distribution measuring device (SALD-2100 manufactured by Shimadzu Corporation, measurement absorbance range 0.01 to 0.2, refractive index 1.70-0.20i). For comparison, the particle size and particle size distribution of a commercially available mayonnaise (manufactured by QP Corporation) (control example) were measured.

  Although the composition (Example 7-1) prepared using the dextrin of Preparation Example 1 did not contain oils and fats, it had a cloudiness specific to emulsified foods, and the texture was smooth. The crystal particles also had a median diameter and an average particle diameter of about 2 to 3 μm. This is a particle size that approximates that of mayonnaise emulsified particles that contain fat and oil and that has a smooth texture, and the crystal particles having such a particle size impart a smooth texture and oily texture to the processed food composition. Conceivable. Furthermore, the composition of Example 7-1 prepared using the dextrin of Preparation Example 1 had a standard deviation of crystal particles as small as 0.30. From this, it was confirmed that by using the dextrin of Preparation Example 1, an emulsion-like composition having properties and texture peculiar to emulsified foods can be prepared without using fats and oils.

  On the other hand, the compositions prepared using the dextrins of the existing products 1 and 2 have a large median diameter and average particle diameter of about 200 to 400 μm, and are rough compositions (Comparative Examples 7-1 and 7-2). It has become. Furthermore, the standard deviation was also large with 0.47 and 0.63. Although the composition (Comparative Example 7-4) prepared using the dextrin of the existing product 4 had a median diameter and average particle diameter as small as about 3 to 4 μm, its standard deviation was 0.70 and the distribution of crystal particles was Large crystal particles that cause roughness and small crystal particles that do not give oily feeling on the one hand are mixed, and sufficient smoothness and oily feeling cannot be obtained. In addition, the compositions using the dextrins of the existing products 3 and 5 (Comparative Example 7-3, Comparative Example 7-5) measure the particle size of the dextrin while the composition itself remains translucent after cooling for 3 days. I could not do it.

Experimental Example 8 Preparation of an emulsion-like composition not containing fats and oils (2)
It was examined whether an emulsion-like composition having the same properties and texture as an emulsified food could be prepared by using xanthan gum in combination with the dextrin of Preparation Example 1 or existing products 1 to 3 without using fats and oils. Specifically, first, 15% of each dextrin (Preparation Example 1, existing products 1 to 3) and 0.1% of xanthan gum (San Ace ^‡ NXG-S ^* ) are added to water at 80 ° C., and the dextrin and xanthan gum are stirred. An aqueous solution containing was prepared. And the prepared aqueous solution was put into the container, and the liquid composition which became cloudy was prepared by cooling with a refrigerator (5 degreeC). For comparison, a mixture of 0.2% emulsifier, xanthan gum (SAN ACE ^‡ NXG-S ^* ) 0.4% and water 64.4% was added with 35% salad oil little by little while stirring. A liquid emulsified composition that was homogenized by a mill and turned cloudy was prepared (control example, dextrin not used).

  These compositions prepared using dextrins of Preparation Example 1 or existing products 1 to 3 without using fats and oils (Example 8-1 and Comparative Examples 8-1 to 8-3), and fats and oils without using dextrins The emulsified composition prepared by using (control example) was evaluated for (1) smoothness, (2) richness, oily feeling, (3) cloudiness, (4) glossiness, and (5) taste. In addition, these evaluation was evaluated in ten steps of 10, 9, 8,.

  The results are shown in Table 9.

  As a result, the composition (Example 8-1) prepared using the dextrin of Preparation Example 1 exhibited the smoothness, richness and oily feeling, white turbidity, and glossiness unique to the emulsion, and the emulsification of the comparative product. Although it was provided inferior to the composition and contained no fats and oils, it had properties similar to the emulsion composition (emulsion-like composition). Furthermore, regarding the taste and odor, the composition of Example 8-1 was good without a starch odor peculiar to dextrin, and it was confirmed that it could be used as an edible emulsion-like composition. On the other hand, the composition prepared using the dextrin of the existing product 3 was transparent and did not have the cloudiness peculiar to the emulsion. In addition, the compositions prepared using the dextrins of the existing products 1 to 3 do not have the rich feeling and glossiness peculiar to the emulsion composition, and have a rough texture (Comparative Examples 8-1 to 8-3). ), Dextrin-specific starch odor is strong (Comparative Example 8-1), etc. From this, it is not possible to prepare a composition with properties similar to an emulsified composition with existing dextrin Was confirmed.

Experimental Example 9 Preparation of non-emulsified mayonnaise-like seasoning containing no fat (1)
Non-oil seasonings were prepared using the dextrins of Preparation Examples 1 to 3 without using fats and oils (Examples 9-1 to 9-5). Specifically, each component shown in Table 10 was added to water at 80 ° C. and dissolved by heating for 10 minutes. Next, 3.5% of vinegar (in terms of 10% acidity brewed vinegar), 2% of lemon straight juice, 2.5% of sodium chloride, and 0.3% of sodium L-glutamate were added and stirred for 2 minutes. The volume was adjusted by adding water so that the total amount would be 100%. The prepared aqueous solution was filled in a hot pack and cooled to room temperature, and then cooled in a refrigerator (5 ° C.).

  On the other hand, for comparison, instead of the dextrin of Preparation Example 1, the existing product 3 dextrin (Paindex # 100 (manufactured by Matsutani Chemical Industry Co., Ltd.)) was used, respectively. Prepared (Comparative Example 9-3).

  The seasonings prepared using the dextrins of Preparation Examples 1 to 3 have all the white turbidity, smoothness, oily feeling, and adhesion when applied to foods, even though they do not contain oils or egg yolks. It was a seasoning (mayonnaise-like seasoning) similar to mayonnaise in terms of properties, flavor and texture (Examples 9-1 to 9-5). Especially, in addition to the dextrin of Preparation Example 1, the seasoning prepared using xanthan gum and gati gum (Example 9-4) had a smoother texture. Moreover, the seasoning (Example 9-5) prepared by using the emulsifier (succinic acid monoglyceride) in addition to the dextrin, xanthan gum and gati gum of Preparation Example 1 shows solidification and increase in viscosity even after long-term storage. It was a mayonnaise-like seasoning (mayonnaise-like seasoning) having a smooth texture over a long period of time and excellent in storage stability. This result means that by using the dextrin of Preparation Example 1, a mayonnaise-like seasoning similar in appearance, flavor and texture to mayonnaise can be prepared without using fats and oils or egg yolk. That is, according to the present invention, it is possible to provide an allergy-free, low-calorie, low-fat mayonnaise-like seasoning that does not contain allergens such as eggs.

  On the other hand, when the dextrin of the existing product 3 was used instead of the dextrin of Preparation Example 1, a cloudy solution peculiar to mayonnaise could not be obtained, and a seasoning similar to mayonnaise could not be prepared ( Comparative Example 9-3).

Experimental Example 10 Preparation of non-emulsified mayonnaise-like seasoning containing no fat (2)
Non-oil seasonings were prepared according to the following prescription using the dextrin of Preparation Example 1 or existing products 1 to 5 without using fats and oils (Example 10-1, Comparative Examples 10-1 to 10-5). For comparison, a seasoning was prepared in the same manner using 14% dextrose (total solid content) instead of 14% dextrin (Comparative Example 10-0: no dextrin).

<Non-oil seasoning prescription>
Dextrin 14.0 (%)
Sugar 7.0
Apple cider vinegar 7.0
Brewing vinegar 4.5
Lemon juice 2.0
Salt 4.0
Gadi gum 0.3
Xanthan gum 0.1
Sodium L-glutamate 0.2
Carotene pigment 0.1
Water balance
Total 100.0%.

Specifically, sugar, xanthan gum (Sanace ^‡ NXG-S ^* ), gadhi gum (Gati gum SD ^* ) and dextrin were added while stirring water, and this was stirred and dissolved at 80 ° C for 10 minutes. Next, apple vinegar, brewed vinegar, lemon juice, salt, and sodium L-glutamate and a carotene pigment were added thereto, and the total amount was adjusted to 100% with water. The prepared solution was hot-packed into a container, cooled to room temperature, and then cooled in a refrigerator (5 ° C.).

  About each obtained seasoning, (1) rich feeling and oily feeling, (2) external appearance, (3) food texture, (4) flavor, and (5) comprehensive evaluation were evaluated. In addition, (1) rich feeling and oily feeling and (5) comprehensive evaluation were evaluated in 10 stages, respectively. Specifically, (1) Concerning richness and oily feeling, among the seasonings obtained, 10 (good) for the thickest paste with the highest richness and oily feeling, the most richness and oily feeling (5) Comprehensive evaluation of the seasonings obtained, the overall judgment is 10% (good), the most similar to mayonnaise, the most mayonnaise A 10-level evaluation was performed with 1 (evil) being not similar. The results are shown in Table 11.

  The appearance is shown in FIG. In FIG. 1, (1) is the dextrin of Preparation Example 1, (3) is the dextrin of the existing product 1, (4) is the dextrin of the existing product 2, (5) is the dextrin of the existing product 3, and (6) is the existing product. 4 dextrin, (7) is a non-oil seasoning (Example 10-1, Comparative Examples 10-1 to 10-5) prepared using the existing product 5 dextrin, and (2) is not dextrin. The non-oil seasoning (comparative example 10-0) prepared by use is shown.

  As can be seen, the non-oil seasoning (Example 10-1) prepared using the dextrin of Preparation Example 1 is not only uniformly cloudy and has an appearance similar to mayonnaise, but also a food similar to smooth mayonnaise. It was a seasoning (mayonnaise-like seasoning) similar to mayonnaise in terms of properties, appearance and texture. On the other hand, when other dextrins (existing products 1-5) are used, the appearance does not become cloudy or aggregates and separates, and at least the appearance is different from mayonnaise, and a seasoning similar to mayonnaise should be prepared. (Comparative Examples 10-1 to 10-5) were not possible.

Experimental Example 11 Preparation of an emulsified dressing containing no fat (1)
A non-oil dressing was prepared using the dextrin of Preparation Example 1 (Example 11-1). Specifically, first, 10% of the dextrin of Preparation Example 1, xanthan gum (SAN ACE ^‡ NXG-S ^* ) 0.12%, and 3% of sugar were added to water at 80 ° C and dissolved by heating for 10 minutes. Next, 10% vinegar (converted to brewed vinegar having an acidity of 10%) and 2.5% sodium chloride were added to this and stirred for 2 minutes, and then water was added to adjust the total amount to 100%. The prepared solution was hot-packed into a container, cooled to room temperature, and then cooled in a refrigerator (5 ° C.) for 3 days.

  The obtained dressing was a dressing (emulsification-like dressing) that was similar to the emulsified type fat-containing dressing, thick / fat feeling, white turbidity, and glossiness, even though it did not contain fats and oils. .

Experimental Example 12 Preparation of an emulsification-like dressing containing no fat (2)
Using the dextrin of Preparation Example 1 or existing products 1 to 5, non-oil dressings were prepared according to the following formulation (Example 12-1, Comparative Examples 12-1 to 12-5). For comparison, a non-oil dressing was prepared in the same manner using 8% glucose instead of 8% dextrin (adjustment of total solid content) (Comparative Example 12-0: no dextrin used).

<Non-oil dressing prescription>
Dextrin 8.0 (%)
Sugar 6.0
Brewing vinegar 10.0
Salt 3.0
Xanthan gum 0.1
Sodium L-glutamate 0.5
Sun Artist ^‡ PX ^* 0.8
Fragrance 0.1
Water balance
Total 100.0%.

Specifically, while stirring water, sugar, Sun Artist ^‡ PX ^* (fermented cellulose-containing preparation), xanthan gum (San Ace ^‡ NXG-S ^* ) and dextrin (Preparation Example 1, existing products 1-5) were added, This was dissolved with stirring for 10 minutes at room temperature. Next, brewed vinegar, salt, sodium L-glutamate and flavor were added to this, and the total amount was adjusted to 100% with water. And after heating the prepared solution to 90 degreeC, the hot pack filling was carried out to the container, and after cooling to room temperature, it cooled in the refrigerator (5 degreeC).

  Each dressing obtained was evaluated for (1) richness and oily feeling, (2) appearance, (3) texture, (4) flavor, and (5) comprehensive evaluation. In addition, (1) rich feeling and oily feeling and (5) comprehensive evaluation were evaluated in 10 stages, respectively. Specifically, (1) About the feeling of richness and oily feeling, among the obtained dressings, 10 (good) having the highest richness and oily feeling and 1 having the lowest richness and oily feeling. As for (bad), and (5) for overall evaluation, among the obtained dressings, 10 (good), which is the most similar to the real emulsification type dressing, is judged as the real emulsification. A 10-point evaluation was performed with 1 (bad) being the least similar to the type dressing.

  The results are shown in Table 12.

Experimental Example 13 Preparation of Fat Spread-like Food Containing No Fats (1)
A fat spread-like food was prepared using the dextrin of Preparation Example 1 without using fats and oils (Example 13-1). Specifically, first, 20% of the dextrin of Preparation Example 1, 0.5% of guar gum, and 4% of sodium chloride are added to water at 80 ° C., dissolved by heating for 10 minutes, and water is added so that the total amount becomes 100%. And adjusted. The prepared aqueous solution was filled in a hot pack in a container, cooled to room temperature, and then cooled in a refrigerator (5 ° C.) for 3 days. Although the food thus prepared (Example 13-1) is a food that does not contain oils and fats, it contains fats and oils at a ratio of 50% in terms of richness, oily feeling, cloudiness, and glossiness. It was a fat spread-like food similar to the fat spread.

Experimental Example 14 Preparation of Fat Spread-like Food Containing No Oil (2)
Foods were prepared according to the following prescription using the dextrin of Preparation Example 1 or existing products 1 to 5 without using fats and oils (Example 14-1, Comparative Examples 14-1 to 14-5). For comparison, food was prepared in the same manner using 20% glucose (adjustment of total solid content) instead of 20% dextrin (Comparative Example 14-0, dextrin not used).

<Fat spread like food prescription>
Dextrin 20.0 (%)
Salt 4.0
Guar gum 0.5
Carotene pigment 0.1
Fragrance 0.1
Water balance
Total 100.0%.

  Specifically, sugar, guar gum and each dextrin (Preparation Example 1, existing products 1 to 5) were added while stirring water, and this was dissolved while stirring at 80 ° C. for 10 minutes. Next, salt, a carotene pigment and a fragrance were added thereto, and the total amount was adjusted to 100% with water. And after heating the prepared solution to 90 degreeC, the container was filled with the hot pack and it cooled to room temperature.

About each obtained foodstuff, (1) Rich feeling and oily feeling, (2) Appearance, (3) Texture, (4) Flavor, and (5) Comprehensive evaluation were evaluated. (1) Concerning the feeling of richness and oily feeling, among the obtained foods, 10 (good) is the most concentrated paste and the feeling of richness and oily feeling is 1 (good), and 1 ( Evil) and (5) For comprehensive evaluation, among the obtained foods, 10 (good), the most similar to the fat spread, the most similar to the fat spread, the most similar to the fat spread Was evaluated as 10 (bad).
The results are shown in Table 13.

  The fat spread prepared using the dextrin of Preparation Example 1 (Example 14-1) is a food that does not contain oils and fats, but the fats and fats are rich and oily, cloudy, and glossy. It was similar to fat spread, which is an emulsified food product (fat spread-like food). On the other hand, foods (Comparative Examples 14-1 to 14-5) prepared using existing dextrins (Existing Products 1 to 5) cannot reproduce even the shape retention of fat spread (Comparative Example 14). -3, Comparative Example 14-5), and compared with the case where the dextrin of Preparation Example 1 was used, oily feeling could not be imparted (Comparative Examples 14-1 to 14-5). Furthermore, foods prepared using existing dextrins (existing products 1 to 5) were foods with a heavy texture such as being sticky and poorly melted in the mouth.

Experimental Example 15 Preparation of fat spread-like food containing no fat (3)
A fat spread-like food was prepared using the dextrin of Preparation Example 3 without using fats and oils. Specifically, dextrin and sugar were added to water and dissolved by stirring at 80 ° C. for 10 minutes. Then, salt, whey protein, xanthan gum, guar gum, fragrance and pigment were added and mixed with stirring. A 50% aqueous citric acid solution was added to adjust the pH to 3.7, and after filling the container, boiling sterilization was performed at 85 ° C. for 30 minutes. A fat spread-like food (cream cheese-flavored fat spread-like food) containing no fat was prepared by cooling in a refrigerator for 72 hours (Example 15-1).

<Fat spread like food prescription>
Dextrin (Preparation Example 3) 18.0 (kg)
Sugar 7.5
Salt 0.5
Whey protein 0.7
Xanthan gum 0.06
Guar gum 0.04
Fragrance 0.2
Dye 0.1
50% citric acid aqueous solution
Water balance
Total 100.0kg.

  The resulting cream cheese-flavored fat spread-like food (Example 15-1) is excellent in fatness and richness even though it does not contain oils and fats, and has physical properties that make it easy to spread even when applying crackers. Was.

Experimental Example 16 A low-fat mayonnaise-like seasoning containing low content of fats and oils was prepared according to the following formulation using the dextrin of Preparation Example 1 (Examples 16-1 to 16-4). For comparison, seasonings were similarly prepared according to the following formulation without using dextrin (Comparative Examples 16-1 to 16-7) (see Table 14). For comparison, instead of the dextrin of Preparation Example 1, the existing product 1 (PASELLI SA2, manufactured by AVEBE) or the existing product 3 described in Experimental Example 1 (Paindex # 100, manufactured by Matsutani Chemical Industry Co., Ltd.) Condiments were prepared in the same manner using the dextrins (Comparative Examples 16-8 to 16-16) (see Table 15).

<Preparation method>
1) Add dextrin and sugar to water and dissolve by stirring at 80 ° C. for 10 minutes.
2) Cool this to 25 ° C., mix egg yolk, add salt, sugar, sodium L-glutamate, and brewed vinegar and mix.
3) Add vegetable oils and fats little by little to this and stir.
4) This is emulsified with a colloid mill.
5) Refrigerate the emulsion prepared above at 5 ° C. for 3 days.

  Each emulsified seasoning obtained was evaluated for (1) richness and oily feeling, (2) flavor, (3) formability, and (4) viscosity. In addition, (1) rich feeling, oily feeling, and (3) formability were evaluated in 10 stages with the seasoning (ordinary mayonnaise) of Comparative Example 1 having a fat content of 75% as the standard (10). (4) Viscosity was measured for 1 minute at 5 rpm under a 25 ° C. condition using a Brookfield viscometer. The results are shown in Table 16.

Experimental Example 17 Preparation of low fat dressing containing low content of fats and oils A low fat dressing was prepared using the dextrin of Preparation Example 3. Specifically, sugar, dextrin, gati gum, tamarind seed gum and xanthan gum were added to water and stirred at room temperature for 10 minutes. Sodium chloride, brewed vinegar and Na-L-glutamate were added and stirred for 5 minutes. Furthermore, after adding egg yolk and stirring for 1 minute, oil was slowly added and stirred for 5 minutes while stirring with a homomixer (9000 rpm). After deaeration, the container was filled into a low-fat dressing (Example 17-1). On the other hand, a dressing (control example) containing 35% oil was prepared for comparison.

  Although the dressing of Example 17-1 is a low fat dressing with 15% less fat than the dressing containing 35% oil (control example), it has the same fat feeling and body feeling as the control example. It was.

Experimental Example 18 Preparation of cheese-like food (1)
Using the dextrins of Preparation Example 1 or existing products 1 to 3, foods were prepared according to the formulation in Table 18. Specifically, among the formulations shown in Table 18, each dextrin (Preparation Example 1, existing products 1 to 3) was added to and dissolved in the skim milk-containing aqueous solution obtained by dissolving skim milk in water. Subsequently, cheese powder, salt, a pigment | dye, and the fragrance | flavor were added and mixed with this, and it filled in the container, and after sterilizing at 85 degreeC for 1 hour, it cooled and prepared the foodstuff.

  Although the food (Example 18-1) prepared using the dextrin of Preparation Example 1 does not contain fat, it has a cheese-like body feeling, oily feeling, and mouthfeel. It had a unique flavor and was a food similar to cheese (cheese-like food). On the other hand, foods (Comparative Examples 18-1 to 18-3) prepared using existing dextrins (existing products 1 to 3) have a strong starch odor characteristic of dextrin and the cheese flavor is significantly impaired. Or the texture is rough and does not have a texture similar to cheese (Comparative Example 18-1), the dextrin viscosity is high and the food that has a texture similar to cheese cannot be prepared (Comparative Example 18-2) There is a problem (Comparative Example 18-3) that becomes paste-like and does not have the shape-retaining property peculiar to cheese, and does not have cheese-specific oily feeling or mouthfeel. It did not become similar food.

Experimental Example 19 Preparation of cheese-like food (2)
A food was prepared according to Table 19 below. Specifically, of the formulations in Table 19, the dextrin of Preparation Example 1 and whey protein (Mirpro ^‡ NO ^. 142 ^* ) were added to and dissolved in skim milk-containing aqueous solution prepared by dissolving skim milk in water. did. To this, cheese powder, salt, pigment, flavor, sucralose-containing preparation, and seasoning were added, mixed, filled in a container, sterilized at 85 ° C for 1 hour, cooled, and cooled at 5 ° C for 72 hours. The food was prepared by standing (Example 19-1).

  The prepared food (Example 19-1) was similar to cheese, containing no fat and having a cheese-specific body feel and good mouthfeel despite having a low cheese content of 5%. It was food (cheese-like food). In addition, the cheese-like food has good cheese-specific shape-retaining properties at room temperature, but melts by heating in an oven toaster for 3 minutes, and has a cheese-specific melting and stringing feeling. .

Experimental Example 20 Preparation of cheese-like food (3)
Food was prepared according to Table 20. Specifically, among the formulations in Table 20, the dextrin of Preparation Example 1, methylcellulose, xanthan gum, and carrageenan were added and dissolved in water. Furthermore, after adding salt, a pigment | dye, a fragrance | flavor, a sucralose containing formulation, and a seasoning to this, and filling and filling a container, after sterilizing at 85 degreeC for 1 hour, it cooled and prepared food (Example 20-1). ).

  Although the prepared food (Example 20-1) does not contain cheese and fat, it is a soft type cheese-like food having a cheese-like body feeling, a good mouthfeel, and a good cheese flavor. Met. Furthermore, when the prepared cheese-like food was stored refrigerated for 3 months and then ate, the cheese-specific flavor and smooth mouthfeel were maintained.

Experimental Example 21 Preparation of cheese-like food (4)
Foods (Example 21-1 and Comparative Examples 21-1 to 21-5) were prepared according to the following formulation and method using the dextrin of Preparation Example 1 or existing products 1 to 5, and (1) Rich feeling and oily feeling Whether (2) appearance, (3) texture, and (4) flavor are similar to cheese. For comparison, food was prepared in the same manner using 30% glucose (adjustment of total solid content) instead of 30% dextrin (Comparative Example 21-0, dextrin not used).

<Cheese-like food (imitation cheese) prescription>
Dextrin 30.0 (%)
Nonfat dry milk 5.0
Cheese powder 5.0
Salt 1.3
Carotene pigment 0.1
Fragrance 0.2
Water 58.4
Total 100.0%.

  Specifically, skim milk powder was added and dissolved while stirring water. Next, dextrin was added to this and dissolved, then cheese powder, salt, carotene pigment and flavor were added, and the total amount was adjusted to 100% with water. And after filling the prepared solution in a container, it heat-sterilized at 85 degreeC for 1 hour, Then, it cooled to room temperature.

  Each food obtained was evaluated for (1) richness and oily feeling, (2) appearance, (3) texture, (4) flavor, and (5) comprehensive evaluation. (1) Concerning richness and oily feeling, among the obtained foods, the food with the highest richness and oily feeling is 10 (good), and the food with the lowest richness and oily feeling is 1 (bad). In addition, (5) For overall evaluation, among the obtained foods, the most similar to cheese is 10 (good) and the least similar to cheese is 1 (bad). A 10-step evaluation was performed. The results are shown in Table 21.

  Although the food (Example 21-1) prepared using the dextrin of Preparation Example 1 does not contain fat, it has a cheese-specific body feeling, good mouthfeel, and good cheese flavor. It was like food.

Experimental Example 22 Cheese-like food (5)
A cheese-like food (Example 22-2) was prepared according to the following formulation using the dextrin of Preparation Example 2. Specifically, skim milk powder, starch, trisodium citrate, and seasoning were added to a mixture of Gouda cheese, palm oil and water, and dissolved by stirring with heating at 85 ° C. for 10 minutes. Then, salt, dextrin (Preparation Example 2), gati gum, xanthan gum and flavor were added and dissolved. A cheese-like food (Example 22-2) was prepared by correcting with water so that the total amount would be 100 kg, degassing and molding, and cooling.

<Cheese-like food prescription>
Gouda cheese 30.0 (kg)
Palm oil 5.0
Nonfat dry milk 7.0
Salt 0.5
Starch 4.0
Trisodium citrate 2.0
Seasoning 0.3
Dextrin (Preparation Example 2) 10.5
Xanthan gum 0.1
Gati Gum 2.0
Perfume 0.07
Water 38.53
Total 100.0 kg.

The following experiment was conducted using the cheese-like food (Example 22-2) prepared above and a commercially available melted sliced cheese.
(1) Elongation test (1)
1. On an aluminum foil, 10 g of cheese-like food (Example 22-2) and commercially available sliced cheese were weighed and cut into a size of about 5 mm × 2 cm.
2. This was heated in a 1000 W oven toaster for 3 minutes.
3. The cheese-like food or the aluminum foil on which the cheese was placed was taken out from the oven toaster, and it was lifted up with a spatula bent into an L shape to evaluate the elongation of the cheese.

  The above evaluation was repeated 5 times, and the average elongation (cm) was determined. As a result, the cheese-like food (Example 22-2) was 20.6 cm, and the commercially available cheese was 23.4 cm.

(2) Elongation test (2)
1. A cheese-like food (Example 22-2) and a commercially available sliced cheese were placed on the bread.
2. This was heated in a 1000 W oven toaster for 3 minutes.
3. The bread was taken out of the oven toaster and pulled to the left and right at the cuts that had been cut in advance, and the methods of elongation were compared.

  The result of cheese-like food (Example 22-2) is shown in FIG. 2, and the result of commercially available sliced cheese is shown in FIG. As can be seen, the cheese-like food of Example 22-2 had physical properties that melted well when heated, and its extensibility was as good as sliced cheese melted on the market.

Experimental Example 23 Cream cheese-like food A cream cheese-like food was prepared according to Table 22 below (Example 23-1). Specifically, among the formulations in Table 22, dextrin (Preparation Example 1), xanthan gum, native gellan gum, deacylated gellan gum and trisodium citrate were added and dissolved in water at 85 ° C. Furthermore, after adding salt to this, pH was adjusted to 3.8 with citric acid, and the pigment | dye and the fragrance | flavor were added and mixed. This was filled in a container, sterilized at 85 ° C. for 1 hour, and then cooled.

  Although the prepared food (Example 23-1) did not contain cheese and fat, it had a body feeling peculiar to cream cheese, good melting and flavor, and spreadability. Moreover, this food maintained the flavor characteristic of cream cheese and the smooth taste similar to cream cheese even after refrigerated storage for 3 months (cream cheese-like food). The food can be used in place of cream cheese as a material for rare cheesecake or cream cheese sauce for dessert.

Experimental Example 24 Processed food containing a cheese-like food (rare cheesecake)
Using the cream cheese-like food (Example 23-1) prepared in Experimental Example 23, a cake was prepared according to the formulation shown in Table 23 (Example 24-1). Of the formulations shown in Table 23, gelatin prepared in advance in water and dissolved using a microwave oven was prepared. Next, the cream cheese-like food (Example 23-1) was allowed to stand at room temperature for 2 hours to soften, and granulated sugar, fresh cream, lemon juice, and the gelatin solution were sequentially added and mixed. . Next, this was filled in a container and cooled in a refrigerator for 3 hours.

  The prepared cake (Example 24-1) did not contain cheese and had a flavor, richness and smooth texture similar to rare cheese cakes despite the low fat content. . In addition, the cream cheese-like food prepared in Experimental Example 23 (Example 23-1) has a soft tissue similar to cream cheese when returned to room temperature, has good workability such as stirring and mixing, and is easy to handle. there were. Furthermore, the cake prepared here was prepared using normal cream cheese (33% lipid, 8.2% protein, 2.3% carbohydrate, 1% ash, 55.5% water, 346 calories). Compared to rare cheesecake, calories were about 30% lower and cholesterol was about 45% lower.

Experimental Example 25 Preparation of cream cheese-like food (2)
Using the dextrin of Preparation Example 1 or existing products 1 to 5 to prepare food according to the following formulation and method (Example 25-1, Comparative Examples 25-1 to 25-5), (1) Rich feeling and oily feeling Whether (2) appearance, (3) texture, and (4) flavor is similar to cream cheese. For comparison, food was prepared in the same manner using 25% dextrose instead of 25% dextrin (adjustment of total solid content) (Comparative Example 25-0, no dextrin used).

<Prescription>
Dextrin 25.00 (%)
Native gellan gum 0.10
Xanthan gum 0.10
Deacylated gellan gum 0.04
Salt 0.70
Trisodium citrate 0.01
Citric acid appropriate amount Carotene pigment 0.05
Fragrance 0.20
Water balance
Total 100.00%.

  Specifically, while stirring water at 85 ° C., dextrin (Preparation Example 1 or existing products 1 to 5), native gellan gum, xanthan gum, deacylated gellan gum, and trisodium citrate were added and dissolved. Next, the food is added and dissolved therein, and the pH is adjusted to 3.8 with citric acid. A pigment and a fragrance were added, and the total amount was adjusted to 100% with water. And after filling the prepared solution in a container, it heat-sterilized for 30 minutes at 85 degreeC, and cooled to room temperature.

  About each obtained foodstuff (Example 25-1, Comparative Examples 25-1 to 25-5), (1) Rich feeling and oily feeling, (2) Appearance, (3) Texture, (4) Flavor, and (5) The overall evaluation was evaluated. (1) Concerning richness and oily feeling, among the obtained foods, the food with the highest richness and oily feeling is 10 (good), and the food with the lowest richness and oily feeling is 1 (bad). In addition, (5) For overall evaluation, among the obtained foods, 10 (good) is the most similar to cream cheese and 1 (bad) is the least similar to cream cheese. ), A 10-step evaluation was performed. The results are shown in Table 24.

  Although the food prepared using the dextrin of Preparation Example 1 did not contain cheese and fat, the food had a body feeling peculiar to cream cheese, good melting and flavor, and spreadability (cream cheese Food) (Example 25-1). The food can be used in place of cream cheese as a material for rare cheesecake or cream cheese sauce for dessert.

Experimental Example 26 Preparation of cream cheese-like food (3)
Using the dextrin of Preparation Example 3, a cream cheese-like food was prepared according to the following formulation (Example 26-3). Specifically, skim milk powder and whey protein were added to water and dissolved by stirring for 5 minutes. Further, sodium chloride, dextrin (Preparation Example 3), xanthan gum and gati gum were added and dissolved by stirring for 5 minutes. While the prepared solution was heated and stirred to 40 ° C., the fragrance and palm oil previously heated to 40 ° C. were slowly added, and the mixture was stirred and mixed for 5 minutes. A cream cheese-like food (Example 26-3) was prepared by adding a 50 w / w% lactic acid aqueous solution, heating and stirring to 90 ° C., filling the container, and cooling. The obtained cream cheese-like food has the same smoothness and spreadability as real cream cheese, and has become cream cheese that can be applied to cakes and cakes that include a baking process such as baked cheesecake.

<Cream cheese-like food prescription>
Palm oil 30.0 (kg)
Nonfat dry milk 5.0
Whey protein 6.0
Salt 0.7
Dextrin (Preparation Example 3) 14.5
Xanthan gum 1.0
Gati Gum 0.3
Fragrance 0.1
50 w / w% lactic acid aqueous solution 0.55
Water 41.85
Total 100.00 kg.

Experimental Example 27 Preparation of chocolate pudding (neutral dessert)
Chocolate pudding was prepared according to the following prescription using the dextrin of Preparation Example 1 or existing products 1 to 5 (Example 27-1, Comparative Examples 27-1 to 27-5). For comparison, chocolate pudding was prepared in the same manner using 4% glucose instead of 4% dextrin (adjustment of total solid content) (Comparative Example 27-0, dextrin not used).

In detail, ingredients other than a fragrance | flavor were added, stirring fresh cream and chocolate in water, and it melt | dissolved, stirring at 10 degreeC for 10 minutes. After adding the fragrance, the total amount was adjusted to 100% with water. This was homogenized with a homogenizer (150 kgf / cm ² ), filled into a container, and then cooled. Of the above components, the gelling agent (gel-up ^‡ PI-2069 ^* ) is a mixture of locust bean gum, pectin, agar and sodium metaphosphate (hereinafter the same), and the emulsifier (homogen ^‡ DM ^* ) is glycerin. It is a fatty acid ester.

  Each chocolate pudding obtained was evaluated for (1) richness and oily feeling, (2) texture, (3) flavor, and (5) comprehensive evaluation. (1) Concerning richness and oily feeling, among the obtained puddings, 10 (good) has the highest density and oily feeling, and 1 (bad) has the lowest richness and oily feeling. For (5) comprehensive evaluation, among the obtained puddings, (1) to (3) are evaluated comprehensively, the best one is 10 (good) and the worst one is 1 (bad). ), A 10-step evaluation was performed. The results are shown in Table 25.

  The chocolate pudding (Example 27-1) prepared using the dextrin of Preparation Example 1 had a pudding-specific flavor and a good smooth mouth-melting feeling even though it did not contain egg yolk and fat. .

Experimental Example 28 Preparation of baked pudding (neutral dessert)
Using the dextrin of Preparation Example 1 or existing products 1 to 5, baked pudding was prepared according to the following formulation (Example 28-1, Comparative Examples 28-1 to 28-5). For comparison, a baked pudding was prepared in the same manner using 2% glucose instead of 2% dextrin (adjusting the total solid content) (Comparative Example 28-0, dextrin not used).

<Bake pudding formula>
Dextrin 2.0 (%)
Milk 30.0
Fresh cream 5.0
Sugar 10.0
Whole milk powder 2.0
Whole sweetened egg 12.0
Sweetened frozen egg yolk 12.0
Water balance
Total 100.0%.

Specifically, sugar, whole milk powder and dextrin (Preparation Example 1, existing products 1 to 5) were added while stirring water, milk, and fresh cream, and the mixture was heated to 80 ° C. and dissolved while stirring. This was cooled to 50 ° C., then the whole sweetened frozen egg and the sweetened frozen egg yolk were added and mixed well. Next, this was homogenized (150 kgf / cm ² ) using a homogenizer, filled in a container, and then baked in an oven at 155 ° C. for 50 minutes.

  About each baked pudding obtained (Example 28-1, Comparative Examples 28-1 to 28-5, Comparative Example 28-0), (1) rich feeling, (2) texture, (3) flavor, and ( 4) The overall evaluation was evaluated. (1) Concerning richness and oily feeling, among the obtained puddings, 10 (good) has the highest density and oily feeling, and 1 (bad) has the lowest richness and oily feeling. For (5) comprehensive evaluation, (1) to (3) are judged comprehensively, with 10 being the best (good) and the worst being 1 (bad). It was. The results are shown in Table 26.

  The calcined pudding (Example 28-1) prepared using the dextrin of Preparation Example 1 had a body and flavor peculiar to pudding and a good smooth mouth melted feeling even though it did not contain egg yolk. .

Experiment 29 Pudding (neutral dessert) (2)
Purine was prepared according to the following prescription using the dextrin of Preparation Example 2 or existing products 1-5. Specifically, a mixture of sugar, skim milk powder, gelling agent, emulsifier and dextrin (Preparation Example 2, existing products 1-5) is added to water while stirring fresh cream and banana puree, and heated and stirred at 80 ° C. for 10 minutes. Dissolved. Next, after adding a dye and a fragrance, the pudding was prepared by adjusting the total amount to 100% with water, homogenizing at 150 kgf / cm ² , filling the container and cooling (Example 29-). 2, Comparative Examples 29-1 to 29-5). Of the following formulations, Gel-Up ^amount PI-954 (D) ^* is a gelling agent mainly composed of carrageenan, locust bean gum and gellan gum. For comparison, pudding was prepared in the same manner by doubling fresh cream without using dextrin (control example).

<Purine prescription>
Sugar 10.0 (%)
Fresh cream Table 27
Nonfat dry milk 6.0
Banana puree 1.0
Gelling agent (Gel-up ^‡ PI-954 (D) ^* ) 0.8
Emulsifier 0.1
Dextrin Table 27
Dye 0.01
Fragrance 0.1
Water balance
Total 100.0%.

  The obtained pudding was evaluated for (1) richness and fat feeling, (2) texture, (3) flavor, (4) shape retention, (5) water release, and (6) overall evaluation. (1) Concerning richness and oily feeling, among the obtained puddings, 10 (good) is the one with the highest richness and oily feeling, and 1 (bad) is the one with the lowest richness and oily feeling; (3) Regarding shape retention, among the obtained puddings, the highest shape retention was 10 (good), the worst one was 1 (bad); and (5) water removal was also obtained. Of the puddings, the one with the least water separation was 10 (good), and the one with the most water was 1 (bad). For (6) comprehensive evaluation, among the obtained puddings, (1) to (5) are judged comprehensively, the best one is 10 (good), the worst one is 1 (bad). ), A 10-step evaluation was performed. The results are shown in Table 27.

  From the above table, when conventional dextrin (existing products 1-5) is used, when the fresh cream is halved in the amount used in Comparative Example 29-1, the feeling of richness is significantly reduced compared to the pudding. In addition, the texture was greatly affected, and the texture was greatly affected. Furthermore, its shape retention was reduced and water separation could not be prevented (Comparative Examples 29-1 to 29-5). On the other hand, by using the dextrin of the present invention (Preparation Example 2), even when the amount of fresh cream added is half that of the control example, the flavor is not affected and has a rich feeling comparable to the control pudding. A purine could be prepared (Example 29-1). Further, the pudding had a smooth texture and water separation was remarkably prevented.

Experimental Example 30 Preparation of mango pudding (neutral dessert)
Mango pudding (neutral dessert) was prepared according to the following formulation using the dextrin of Preparation Example 3 (Example 30-3). Specifically, stirring water, milk and fresh cream, sugar, skim milk powder, coconut milk powder, gelling agent (Gel-up ^‡ PI-983 (F) ^* ), and powder mixture of dextrin, guar gum and tara gum And dissolved by stirring at 80 ° C. for 10 minutes. Mango pudding was prepared by adding mango puree, coloring matter, and fragrance, and making corrections with water so that the total amount would be 100%. The gelling agent (gel-up ^amount PI-983 (F) ^* ) is a preparation containing locust bean gum, xanthan gum and deacylated gellan gum. Further, as a control example, mango pudding was prepared in the same manner using fresh cream without using dextrin, guar gum and tara gum, and as a comparative example without using dextrin, guar gum, tara gum and fresh cream.

<Mango pudding prescription>
The pudding of the comparative example which did not use the fresh cream was very light and had a poor texture with a rich and rich texture, but dextrin instead of the fresh cream. Example 30-3 using guar gum and tara gum had almost the same texture as the control pudding.

Experimental Example 31 Preparation of Apricot Tofu Using the dextrin of Preparation Example 3, Apricot tofu was prepared according to the following formulation (Examples 31-3-1 to 31-3-3). For comparison, apricot tofu was prepared in the same manner without using dextrin (Comparative Examples 31-0-1 to 31-0-2, dextrin not used).

Specifically, sugar, skim milk powder, apricot frost, gelling agent, emulsifier, and dextrin were added while stirring water, milk, and fresh cream, and dissolved by stirring at 90 ° C. for 10 minutes. After adding a fragrance | flavor and adjusting so that the whole quantity might be 100% with water, it homogenized at 150 kgf / cm < ² > and filled the container and cooled, and the apricot tofu was prepared. Of the following formulation, gels-up ^‡ PI-983 ^{(F) *} is a formulation composed mainly of gelatin and agar.

<Annin Tofu Formula>
Milk Table 29 reference fresh cream 10.0 (%)
Sugar 10.0
Nonfat dry milk 4.0
Apricot frost 1.0
Gelling agent (Gel-up ^‡ PI-983 (F) ^* ) 0.8
Emulsifier 0.1
Fragrance 0.1
Dextrin (Preparation Example 3) See Table 29 Glucose See Table 29
Water balance
Total 100.0%.

  The resulting annin tofu was evaluated for (1) richness and fat feeling, (2) texture, and (3) comprehensive evaluation. (1) Concerning richness and oily feeling, among the obtained apricot tofu, 10 (good) is the one with the highest richness and oily feeling, and 1 (bad) is the one with the lowest richness and oily feeling. In addition, for (3) comprehensive evaluation, among each of the obtained apricot tofu, comprehensively judging (1) and (2), the most similar to the apricot tofu of Comparative Example 31-2, the delicious one 10 (good), 10-grade evaluation was performed with 1 (bad) being the most similar and unpleasant to Anjin tofu of Comparative Example 31-1.

  From the table above, by using the dextrin of Preparation Example 3, in spite of a small amount of 0.2 to 1%, 50% of milk is blended and prepared according to a standard method (Comparative Example 31-0-2) and Apricot tofu having a comparable richness could be prepared (Examples 31-3-1 to 31-3-3). In addition, the prepared Anjin tofu of Examples 31-3-1 to 31-3-3 was smooth and well melted in the mouth, and was apricot tofu with high commercial value despite its low fat.

Experimental Example 32 Preparation of cheese-containing dessert (acid dessert)
A cheese-containing dessert was prepared according to the following formulation using the dextrin of Preparation Example 1 or existing products 1 to 5 (Example 32-1, Comparative Examples 32-1 to 32-5). For comparison, a cheese-containing dessert was prepared in the same manner using 4.5% dextrose instead of 4.5% dextrin (adjusting the total solid content) (Comparative Example 32-0, dextrin unused). In the prescription, “Simpless 100” is a fine protein in which whey protein is partially heat-denatured. Whey protein can be obtained by heating above the protein denaturation temperature while applying high shear (hereinafter the same).

Specifically, while stirring water, sugar, gelling agent, emulsifier, dextrin and sucralose are added, and cream cheese, simple press 100 ^* and vegetable oil are added, and the mixture is heated to 40 ° C. and stirred for 10 minutes. While dissolving. Citric acid was added thereto, and the mixture was heated at 90 ° C. for 10 minutes. Then, a fragrance was added, and the total amount was adjusted to 100% with water. Next, this was homogenized (150 kgf / cm ² ) by applying it to a homogenizer, filled in a container, and then cooled.

  About the obtained dessert, (1) rich feeling and oily feeling, (2) texture, and (3) flavor were evaluated. (1) Regarding the richness and oily feeling, among the obtained desserts, 10 (good) is the one with the highest richness and oily feeling, and 1 (bad) is the one with the lowest richness and oily feeling. Ten-level evaluation was performed. The results are shown in Table 30.

  As a result, by using the dextrin of Preparation Example 1, it was possible to prepare a dessert having a rich and tasty taste and a smooth texture (Example 32-1).

Experimental Example 33 Preparation of cheese-containing dessert (acid dessert) (2)
A cheese-containing dessert was prepared according to the following formulation using the dextrin of Preparation Example 3 (Example 33-3). Specifically, while stirring water, cream and cream cheese, sugar, skim milk powder, gelling agent, emulsifier and dextrin (Preparation Example 3), pectin, locust bean gum, guar gum and agar powder mixture are added, The mixture was dissolved with stirring at 80 ° C. for 10 minutes. Citric acid and fragrance were added to this, and after correcting so that the total amount would be 100% with water, it was homogenized at 14700 kPa (150 kgf / cm ² ), filled into a container, and cooled to prepare a cheese-containing dessert. . The gelling agent (gel-up ^amount J-4021 ^* ) is a pectin, locust bean gum and guar gum-containing preparation. For comparison, a cheese-containing dessert was prepared in the same manner by doubling the amount of cream cheese without using dextrin (Preparation Example 3), pectin, locust bean gum, guar gum and agar (control example). ).

  The cheese-containing dessert of Example 33-3 had a fat feeling and a thick feeling equivalent to the cheese-containing dessert of the control example using 10% cream cheese, despite the cream cheese being 5%.

Experimental Example 34 Preparation of low fat yogurt (1)
In order to evaluate the physical properties of yogurt due to the difference in dextrin, yogurt was prepared according to the following formulation using various dextrins (Preparation Example 1 and existing products 1 to 5).

Specifically, skim milk powder, whole milk powder milk, sugar, gelling agent and various dextrins are added to water and milk, dissolved at 70 ° C., homogenized (150 kgf / cm ² ), and sterilized at 90 ° C. for 10 minutes. And then cooled to 40 ° C. Next, after adding a starter (Bihidas Yogurt BB536, Morinaga Milk Industry Co., Ltd.) to 3% of the total amount, the container is filled and fermented to a pH of 4.5 in a constant temperature room at 40 ° C. to prepare a low-fat yogurt did. In the following formulations, gel-up ^amount YO-H (F) ^* is a gelling agent containing agar and gelatin.

  As a control, ordinary yogurt was prepared using whole milk powder.

<Low fat yogurt prescription>
Milk 28.0 (%)
Nonfat dry milk See Table 32 Whole milk powder See Table 32 Sugar 5.0
Gelling agent (Gel-up ^‡ YO-H (F) ^* ) 0.6
Dextrin See Table 32
Water balance
Total 100.0%.

  About each prepared yogurt, (1) rich feeling and fat feeling, (2) food texture, (3) flavor, (4) water separation, and (5) comprehensive evaluation were evaluated. (1) Concerning richness and oily feeling, among the obtained yogurts, the one with the highest richness and oily feeling is 10 (good), the one with the lowest richness and oily feeling is 1 (bad), Ten-level evaluation was performed. For (4) water separation, the yogurt in the cup is tilted 30 ° and refrigerated for 1 week. From the amount of water that comes out, the least water is 10 (good) and the most water is 1 (bad). ). Furthermore, (5) For the overall evaluation, (1) to (4) are comprehensively judged, and among the obtained yogurts, those most similar to the yogurt of the control example having a milk fat content of 2% Was evaluated as 10 (good), and 10 (good) was the least similar to the yogurt of the control example. The results are shown in Table 32.

  Since yogurt uses milk as its main ingredient, reducing its milk fat content by as much as 1% has a significant effect on its texture, resulting in a watery texture. However, the yogurt (Example 34-1) prepared using the dextrin of Preparation Example 1 is not limited to the normal yogurt (control example) even if the milk fat content of the normal yogurt (control example) is reduced by 1% or more. ) And a rich feeling and fat feeling. Moreover, the yogurt (Example 34-1) prepared using the dextrin of Preparation Example 1 had a good flavor and a smooth texture unique to yogurt. On the other hand, the low-fat yogurt (Comparative Examples 34-1 to 34-5) prepared using the existing dextrin (existing products 1 to 5) does not provide a sufficient feeling of richness and fat, and has a texture and flavor. Starch-specific paste and roughness and starch odor were conspicuous.

  Moreover, although the water separation generate | occur | produced significantly in the yogurt which reduced the quantity of milk fat content, this water separation was not able to be prevented with the existing dextrin (existing products 1-5). However, by using the dextrin of Preparation Example 1, it was possible to prepare a low-fat yogurt in which water separation was remarkably prevented even when the amount of milk fat was reduced.

Experimental Example 35 Preparation of low fat yogurt (2)
Low fat yogurt was prepared according to the following formulation.
<Low fat yogurt prescription>
Fresh cream 4.0 (%)
Milk 5.0
Nonfat dry milk See Table 33 Whole milk powder See Table 33 Sugar 5.0
Gelling agent (Gel-up ^‡ YO-H (F) ^* ) 0.5
Dextrin (Preparation Example 2) See Table 32
Water balance
Total amount 100.0%.

Specifically, fresh cream, skim milk powder, whole milk powder, sugar, gelling agent, and dextrin (Preparation Example 2) are added to water and milk, dissolved at 70 ° C., and homogenized (150 kgf / cm ² ). The mixture was sterilized at 90 ° C. for 10 minutes and then cooled to 40 ° C. Next, a starter (Bihidas Yogurt BB536, manufactured by Morinaga Milk Industry Co., Ltd.) was added to 3% of the total amount, and then fermented to a pH of 4.5 in a constant temperature room at 40 ° C. to prepare a low-fat yogurt ( Examples 35-2-1 to 35-2-5). As a control, ordinary yogurt was prepared using whole milk powder. Further, as a comparative example, yogurt was prepared without using dextrin or whole milk powder (Comparative Examples 35-0-1 to 35-0-3).

  The prepared yogurt was evaluated for (1) richness and fat feeling, and (2) smoothness and melting in the mouth. (1) Concerning richness and oily feeling, among the obtained yogurts, the one with the highest richness and oily feeling is 10 (good), the one with the lowest richness and oily feeling is 1 (bad), (2) Regarding smoothness and melting in the mouth, among the obtained yogurts, 10 (good) has the most smooth texture and good melting, 1 is the least smooth and has poor mouth melting ( Evil) was evaluated on a 10-point scale.

  The results are shown in Table 33.

  By making the milk fat content 2%, the rich feeling is remarkably reduced and the smooth texture is lost, and the texture is greatly changed from the normal yogurt (control example) with 3% milk fat content. (Comparative Example 35-0-3). However, by using the dextrin of Preparation Example 2, although the milk fat content was reduced to 2%, a normal yogurt (control example) having a milk fat content of 3% was obtained, and a rich feeling and fat feeling comparable to that of normal yogurt was obtained. The texture was also smooth (Example 35-2-1). Furthermore, in addition to the dextrin of Preparation Example 2, by using gati gum, gum arabic, tara gum, or guar gum in combination, the richness and fat feeling are enhanced, and the low fat yogurt having a smooth mouthfeel and good mouth melt is obtained. Could be prepared (Examples 35-2-2 to 35-2-5). On the other hand, low-fat yogurt (Comparative Examples 35-0-1 and 35-0-2) prepared by using gum arabic or tara gum in combination with dextrin without using dextrin is low in blending neither gum nor gum Although it has a smoother texture than fat yogurt (35-0-3), its effect was insufficient.

Experimental Example 36 Preparation of fat-free yogurt (3)
Fat free yogurt was prepared according to the following formulation. Specifically, skim milk powder, whole milk powder milk, sugar, gelling agent and dextrin (Preparation Example 3) are added to water and milk, dissolved at 70 ° C., homogenized (150 kgf / cm ² ), and then heated to 90 ° C. The mixture was sterilized for 10 minutes and then cooled to 40 ° C. Next, after adding a starter (Bihidas Yogurt BB536, Morinaga Milk Industry Co., Ltd.) to 3% of the total amount, fermented to a pH of 4.5 in a constant temperature room at 40 ° C., and stirred with a stirrer. While cooling to 20 ° C. They were filled in a container to prepare non-fat yogurt (Examples 36-3-1 to 36-3-4). As a control, ordinary yogurt was prepared using whole milk powder. Furthermore, as a comparative example, yogurt was prepared without using dextrin or whole milk powder (Comparative Example 36-0).

  The prepared yogurt was evaluated for (1) richness and fat feeling, (2) texture, (3) shape retention, (4) water separation, and (5) comprehensive evaluation. (1) The feeling of richness / fat and oiliness and (4) water separation were evaluated on a scale of 10 according to the criteria described in Experimental Example 34. In addition, (3) shape retention was observed after 1 hour at room temperature after placing a 3 cm diameter and 1 cm high tube on a horizontal surface, putting yoghurt to the end, pulling the tube straight up and pulling it out. In this case, the yogurt with the least spread of yogurt was evaluated as a yogurt with shape retention, and the one with the highest shape retention was rated 10 (good) and the lowest with 1 (bad). (5) About comprehensive evaluation, it is judged comprehensively, and among the obtained yogurts, 10 (good) is the most similar to the yogurt of the control example with 2% milk fat, and the control example with 2% milk fat. A 10-level evaluation was performed with 1 (bad) being the least similar to yogurt.

  The results are shown in Table 34.

<Fatless yogurt prescription>
Milk See Table 34 (%)
Nonfat dry milk See Table 34 Whole milk powder See Table 34 Sugar 5.0
Gelling agent (Gel-up ^‡ YO-H (F) ^* ) 0.5
Dextrin (Preparation Example 3) See Table 34
Water balance
Total amount 100.0%.

  Yogurt (Comparative Example 36-0) prepared by a conventional production method and having a milk fat content of 0.1% had a watery texture without a rich feeling. Furthermore, the shape retaining property is low, and when a spoon is inserted, water separation occurs remarkably. On the other hand, by using the dextrin of Preparation Example 3, even if the milk fat content is as low as 0.1%, a sufficient rich feeling can be obtained, and the yogurt can be prepared with a smooth texture and a good mouth melt. (Example 36-3-1). Furthermore, by increasing the amount of dextrin added, it was possible to improve the feeling of richness, fat and texture (Examples 36-3-2 to 36-3-4). The yogurt of the present invention (Examples 36-3-2 to 36-3-4) has a thick feeling, fat feeling, and shape retention that is equal to or higher than that of a low-fat yogurt with 2% milk fat (control). And had a smooth texture.

Experimental Example 37 Preparation of fat-free yogurt (2)
Fat free yogurt was prepared according to the following formulation. Specifically, skim milk powder, sugar, gelling agent, HM pectin and dextrin of Preparation Example 1 are added to water, dissolved at 70 ° C., homogenized (150 kgf / cm ² ), and sterilized at 90 ° C. for 10 minutes. Then, it cooled to 40 degreeC. Next, after adding a starter (Bihidas Yogurt BB536, Morinaga Milk Industry Co., Ltd.) to 3% of the total amount, it is filled in a container and fermented to a pH of 4.5 in a constant temperature room at 40 ° C. to prepare a fat-free yogurt. (Example 37-1). Although this yogurt had no fat, it had a sufficiently rich feeling, its texture was smooth and its mouth melted well.

<Fatless yogurt prescription>
Nonfat dry milk 12.0 (%)
Sugar 8.0
Gelling agent (Gel-up ^‡ YO-H ^* ) 0.5
HM pectin 0.2
Dextrin (Preparation Example 1) 2.0
Water balance Total 100.0%.

Experimental Example 38 Preparation of lacto ice (1)
Using the dextrin of Preparation Example 1 or existing products 1 to 5, lacto ice was prepared according to the following formulation (Example 38-1, Comparative Examples 38-1 to 38-5). For comparison, lactose was prepared in the same manner using 5% glucose instead of 5% dextrin (adjusting the total solid content) (Comparative Example 38-0, dextrin unused).

<Lactice prescription>
Dextrin 5.0 (%)
Nonfat dry milk 8.0
Sugar 8.0
Fructose glucose liquid sugar 7.0
Refined palm oil 5.0
Stabilizer (Sun Best ^‡ NN-303 ^* ) 0.2
Emulsifier (homogen ^‡ DM ^* ) 0.2
Alligator flavor NO.93-I 0.1
Water balance
Total 100.0%.

Specifically, while stirring water, fructose glucose liquid sugar, skim milk powder, sugar, stabilizer, emulsifier, and dextrin (Preparation Example 1, existing products 1 to 5) were added and heated and stirred. After reaching 80 ° C., refined coconut oil was added, and the solution was stirred and dissolved at 80 ° C. for 10 minutes, and the total amount was adjusted to 100% with water. Next, this was homogenized (150 kgf / cm ² ) using a homogenizer, cooled to 5 ° C., and aged overnight. After aging, lactose was prepared by freezing, filling the container, and cooling. Incidentally, stabilizers (San Best ^‡ NN-303 ^*) is guar gum, tamarind seed polysaccharide, a mixed formulation of locust bean gum, and carrageenan.

  About the obtained lacto ice, (1) texture (rough 1 → 10 smooth), (2) body feeling (weak 1 → 10 strong), (3) mouth melt (bad 1 → 10 good), (4) flavor (bad 1) → 10 good), and (5) overall evaluation (bad 1 → 10 good). In addition, evaluation evaluated each characteristic (1)-(5) in 10 steps, making the best thing among the obtained lacto ice 10 (good) and the worst thing 1 (bad). The results are shown in Table 35.

Experimental Example 39 Preparation of ice milk (1)
According to the following prescription, ice milk was prepared using the dextrin of Preparation Example 2 (Example 39-2). For comparison, ice milk (comparative example) was prepared by increasing the amount of fresh cream without using dextrin and ice milk (comparative example 39-0) in which all solids were combined using sugar instead of dextrin. .

Specifically, while stirring water, whole fat sweetened condensed milk, fresh cream, skim milk powder, chicken pox, sweetened frozen egg yolk, sugar, dextrin, stabilizer and emulsifier were added and heated and stirred. After reaching 80 ° C., refined coconut oil was added, and the mixture was heated and stirred at 80 ° C. for 10 minutes, and the total amount was adjusted to 100% with water. This was homogenized (150 kgf / cm ² ) using a homogenizer, cooled to 5 ° C., and aged overnight. Next, a flavor was added and frozen, and various ice milks were prepared by filling into containers and cooling (Example 39-2, Comparative Example 39-0, Control Example). The stabilizer ^Sunbest ( ^Sunbest NN-582 ^* ) is a mixture of tamarind seed gum and locust bean gum.

    As a result of the tasting, the ice milk (fresh cream amount 8.5%) (Example 39-2) prepared using dextrin (Preparation Example 2) had a low dextrin content of 0.1%. In addition, a dextrin-free (sugar substitute) ice milk containing the same amount of fresh cream (raw cream amount 8.5%) (Comparative Example 39-0) has a strong feeling, and the amount of fresh cream It had a contrasting ice milk (9% fresh cream) with many contrast examples and a thick feeling comparable to that. In addition, ice milk (fresh cream amount 8.5%) without using dextrin (Preparation Example 2) (Comparative Example 39-0) is compared to ice milk (Control Example) having a fresh cream amount of 9.0%. The rich feeling was remarkably low.

Experimental Example 40 Preparation of lacto ice (2)
In accordance with the following formulation, lacto ice (Example 40-3-1) using the dextrin of Preparation Example 3 and lacto ice using the dextrin of Preparation Example 3 in combination with guar gum and tara gum (Example 40-3-2) were prepared. For comparison, lacto ice (Comparative Example 40-0) in which all solids were combined with sugar instead of dextrin and lacto ice (control example) with an increased amount of purified palm oil without using dextrin were prepared.

Specifically, while stirring water, sugar, fructose glucose liquid sugar, starch syrup, skim milk powder, dextrin, guar gum, tara gum, stabilizer and emulsifier were added and heated and stirred. After reaching 80 ° C., refined coconut oil was added, and the mixture was heated and stirred at 80 ° C. for 10 minutes, and the total amount was adjusted to 100% with water. This was homogenized (150 kgf / cm ² ) using a homogenizer, cooled to 5 ° C., and aged overnight. Next, the flavor ices of Examples 40-3-1 and 40-3-2, Control Example and Comparative Example 40-0 were prepared by adding a flavor and freezing, filling the container, and cooling.

  As a result of tasting, the lacto ice of Comparative Example 40-0 (refined coconut oil 5%) prepared using sugar instead of dextrin was compared to the lacto ice containing 7.5% of refined coconut oil (control example). As a result, the richness peculiar to fats and oils has been greatly reduced. On the other hand, Examples 40-3-1 and 40-3-2 using the dextrin of Preparation Example 3 felt a stronger and stronger feeling than Comparative Example 40-0 without using dextrin, and the texture was refined palm. It was close to the lactose of the control example with a high oil content. From this, it can be seen that by using the dextrin of Preparation Example 3, it is possible to replace fats and oils such as refined coconut oil without impairing the richness. In addition to dextrin, lacto ice (Example 40-3-2) in which guar gum and tara gum were used in combination had a thicker feeling than the lacto ice of Example 40-3-1, approaching the lacto ice of the control example.

  From this result, the dextrin used in the present invention gives a rich feeling particularly in the latter half of the eating, whereas guar gum and tara gum give a rich feeling in the first half of the eating, and by using these together, a rich feeling closer to fats and oils is given. It was found that it can be granted. Furthermore, the prepared lacto ices of Examples 40-3-1 and 40-3-2 had good flavor release, smooth texture, and good lactolysis.

Experimental Example 41 Preparation of ice milk (2)
Ice milk (Example 40-2-1) using the dextrin of Preparation Example 2 and ice milk (Example 40-2-2) using Gua gum in combination with the dextrin of Preparation Example 2 according to the following formulation, Preparation Example 2 Ice milk (Example 40-2-3) was prepared by using cod gum in combination with tara gum. For comparison, ice milk (control example) with an increased amount of fresh cream was prepared without using dextrin.

Specifically, while stirring water, fresh cream, skim milk powder, starch syrup, sugar, dextrin (Preparation Example 2), guar gum, tara gum, stabilizer and emulsifier were added and heated and stirred. After reaching 80 ° C., refined coconut oil was added, and the mixture was heated and stirred at 80 ° C. for 10 minutes, and the total amount was adjusted to 100% with water. This was homogenized (150 kgf / cm ² ) using a homogenizer, cooled to 5 ° C., and aged overnight. Next, perfume was added for freezing, filling into a container and cooling to prepare Examples 41-2-1 to 41-2-3 and ice creams of control examples.

    As a result of evaluation by tasting, ice milk prepared using dextrin (Example 41-2-1) has a high fresh cream content and has a rich feeling close to that of the control example classified as ice cream. It was. In addition to dextrin, guar gum or tara gum is used in combination (Examples 41-2-2 and 41-2-3). It was. Furthermore, the ice milks of Examples 41-2-1 to 41-2-3 had good flavor release, smooth texture, and good melt in the mouth.

Experimental Example 42 Preparation of lacto ice (3)
Using the dextrin of Preparation Example 1, lacto ice was prepared according to the following formulation (Examples 42-1-1 to 42-1-3). Further, for comparison, lacto ice was prepared in the same manner according to the following prescription using no dextrin or dextrin of the existing product 1 (Comparative Examples 42-0-1 to 42-0-3, Comparative Example 42). -1-1 to 42-1-2) (see Table 39 above).

In detail, while stirring water, whole fat sweetened condensed milk, skim milk powder, syrup, fructose glucose liquid sugar, sugar, dextrin (preparation example 1), a stabilizer and an emulsifier were added and heated and stirred. After reaching 80 ° C., refined coconut oil was added, and the mixture was heated and stirred at 80 ° C. for 10 minutes, and the total amount was adjusted to 100% with water. This was homogenized (150 kgf / cm ² ) using a homogenizer, cooled to 5 ° C., and aged overnight. Next, a perfume was added to freeze, and the container was filled and cooled, so that Examples 42-1-1 to 42-1-3, Comparative Examples 42-0-1 to 42-0-3 and Comparative Example 42-1- 1 to 42-1-2 lacto ice was prepared.

  The lacto ice with reduced milk solids and milk fat content had good flavor but lacked the richness (Comparative Example 42-0-1), but the dextrin of Preparation Example 1 was added. As a result, concentrated frozen confections having sufficient thickness and body feeling were obtained even in lacto ice with reduced milk solid content and milk fat content (Examples 42-1-1 to 42-1-3). On the other hand, when using the existing product 1 (blue value 1.42) instead of the dextrin of Preparation Example 1, although a rich feeling can be imparted, the texture is rough and a specific starch odor is produced. The flavor was greatly impaired (Comparative Examples 42-1-1 to 42-1-2). In addition, lacto ice (Comparative Examples 42-0-1 to 42-0-3) containing a stabilizer which is a mixture of tamarind seed polysaccharide and locust bean gum without using dextrin is concentrated as the stabilizer is increased. Although the feeling increased, the effect was insufficient, and the flavor was lowered by the increase of the stabilizer.

  The lacto ice prepared using the dextrin of Preparation Example 1 (Examples 41-1-1 to 41-1-3) has a smooth texture and a good mouth melt, and also has a good flavor release and is extremely excellent. It was lact ice. Furthermore, the lactice (Examples 41-1-1 to 41-1-3) has a thick feeling comparable to iced milk having a milk solid content of 10% or more and a milk fat content of 3% or more despite the lactice. And had a body feeling.

Experimental Example 43 Preparation of Ice Cream According to the following formulation, an ice cream (Example 43-2) using the dextrin of Preparation Example 2 was prepared.

Specifically, while stirring water, sugar, starch syrup, nonfat concentrated milk, fresh cream, sweetened frozen egg yolk, and dextrin were added and heated and stirred. After reaching 80 ° C., the mixture was heated and dissolved at 80 ° C. for 10 minutes, and the total amount was adjusted to 100% with water. This was homogenized (150 kgf / cm ² ) using a homogenizer, cooled to 5 ° C., and aged overnight. Next, an ice cream was prepared by adding a flavor and freezing, filling the container, and cooling (Example 43-2). When the evaluation by tasting was performed, the prepared ice cream had a sufficient rich feeling. Furthermore, the flavor release was good, the structure was smooth, and it was a high-class ice cream with good mouth melting.

Experimental Example 44 Preparation of whipped cream (1)
Using the dextrin of Preparation Example 1 or existing products 1 to 5, whipped cream was prepared according to the following formulation (Example 44-1, Comparative Examples 44-1 to 44-5). For comparison, whipped cream was prepared in the same manner using 5% glucose instead of 5% dextrin (adjustment of total solid content) (Comparative Example 44-0, dextrin not used).

<Whipped cream formula>
Dextrin 5.0 (%)
Coconut oil 30.0
Nonfat dry milk 4.0
Sugar 8.0
Glycine 1.0
Emulsification stabilizer (homogen ^‡ No.2875 ^* ) 1.0
Water balance
Total 100.0%.

Specifically, ingredients other than coconut oil were added while stirring water, heated to 80 ° C. and dissolved with stirring for 10 minutes. Coconut oil was slowly added thereto, reheated to 80 ° C., and stirred for 5 minutes. The total amount was adjusted to 100% with water, and this was put into a homogenizer and homogenized (150 kgf / cm ² ), which was sterilized at 93 ° C. This was aged overnight and whipped until it stiffened in the refrigerated state. Next, this was filled in a squeezed bag, frozen, and then naturally thawed (at room temperature for 1 hour). Incidentally, emulsion stabilizers (Homogen ^{‡ No.2875 *)} is a formulation containing the microcrystalline cellulose, carboxymethyl cellulose, xanthan gum and sucrose fatty acid esters.

  About the obtained whipped cream (thawed after freezing), (1) richness and oily feeling, (2) texture, (3) flavor, (4) water separation inhibitory effect during freezing and thawing, and (5) synthesis Evaluation was evaluated. (1) Concerning richness and oily feeling, among the obtained whipped creams, 10 (good) is the one with the highest richness and oily feeling, and 1 (bad) is the one with the lowest richness and oily feeling. It was evaluated in 10 stages. In addition, (4) the effect of suppressing water separation during freezing and thawing was evaluated on a scale of 10 based on the presence or absence of water separation after thawing the whipped cream into a flower shape from the squeezed bag and leaving it in that state for 1 hour at room temperature. Evaluation with 10 grades, with 1 (bad) for the most water separation and 10 (good) for the least water separation). Moreover, (5) Comprehensive evaluation was evaluated in each of the characteristics (1) to (4), with the best whipped cream obtained being 10 (good) and the worst being 1 (bad) in 10 stages. . The results are shown in Table 41.

  From the above results, by using the dextrin of Preparation Example 1, a whipped cream that is rich and flavorful, has good shape retention even after freezing and thawing, and water separation is remarkably suppressed (Example 44-1) ) Can be prepared. Thereby, the dextrin of Preparation Example 1 not only has a fat feeling and a rich feeling imparting effect, but also suppresses a drastic change in texture and whipped cream tissue due to freezing (suppresses freezing denaturation) and has excellent freeze-thaw resistance I understood that.

Experimental Example 45 Preparation of whipped cream (2)
Dextrins of Preparation Examples 1-3 (Preparation Example 1: 5.0%, Preparation Example 2: 1.0%, Preparation Example 3: 8.0%), Dextrins of Existing Products 1-6 (Existing Products 1-6: 5.0%), or Dextrin Instead of native gellan gum (0.02%) or psyllium seed gum (0.3%) as a whipped cream stabilizer, a whipped cream having the following composition was prepared according to the method of Experimental Example 44 (natural thawing 1 hour) . In addition, the density | concentration in the said parenthesis means the final density | concentration in whipped cream. For comparison, a whipped cream was similarly prepared without using a whipped cream stabilizer (Comparative Example 44-0).

<Whipped cream formula>
Coconut oil 30.0
Nonfat dry milk 4.0
Sugar 8.0
Stabilizer for whipped cream See Table 42. Emulsification stabilizer (homogen ^‡ No.2875 ^* ) 1.0
Water balance
Total 100.0%.

  About the obtained whipped cream (thawed after freezing), (1) rich feeling, oily feeling, (2) texture, (3) flavor, (4) anti-wetting effect when frozen and thawed, (5) shape retention Sex and (6) Overall evaluation were evaluated in the same manner as in Experimental Example 44. (5) Shape retention is 10 (good) when the whipped cream is squeezed from the squeezed bag into a flower shape and left at room temperature for 1 hour. It was rated on a 10-point scale with 1 (bad). (4) The effect of suppressing water separation during freezing and thawing was evaluated from the amount of water separation when whipped cream was squeezed out from a squeezed bag into a flower shape and allowed to stand at room temperature for 1 hour. The results are shown in Table 42.

    4-10, the whip of Example 45-1, Comparative Example 45-3, Comparative Example 45-5, Comparative Example 45-6, Comparative Example 45-7, Comparative Example 45-8, and Comparative Example 45-0 An image immediately after squeezing the cream (after freezing and thawing) into a flower shape from the squeeze bag and an image after leaving the cream at room temperature for 1 hour are shown.

  From these results, by using the dextrin of the present invention (Preparation Examples 1 to 3), it is possible to prepare a whipped cream that has good shape retention even after freezing and thawing and that is remarkably suppressed in water separation. It was found (Examples 45-1 to 45-3, see FIG. 4). On the other hand, when whipped cream was prepared using conventional dextrin (existing products 1-6), shape retention was already lost when thawed after freezing (Comparative Example 45-3), and water separation was significant. (Comparative Examples 45-3, 45-5, 45-6, FIGS. 5 to 7). In addition, whipped creams prepared using conventional dextrins affect the taste of the whipped cream itself, such as a rough texture, a powdery taste, and a starchy odor characteristic of starch. There was a problem. In addition, when native gellan gum or psyllium seed gum was used instead of dextrin, water separation after freezing and thawing could not be suppressed, and the whipped cream had a poor mouth melt and a heavy texture.

  On the other hand, the whipped creams (Examples 45-1 to 45-3) prepared using the dextrins of the present invention (Preparation Examples 1 to 3) have a flower shape even after being squeezed into a flower shape after freezing and thawing and allowed to stand for 1 hour. The edge portion was also clear (shape retention), water separation was remarkably suppressed, and the state was not changed from immediately after squeezing (FIG. 4). Furthermore, the dextrin of the present invention can impart a rich feeling and oily feeling to the whipped cream without adversely affecting the flavor and texture of the whipped cream. I was able to.

Experimental Example 46 Preparation of Low Calorie Whipped Cream Whipped cream was prepared according to the formulation shown in the following table (Examples 46-1-1 to 46-1-2, Comparative Examples 46-0-1 to 46-0-2, Controls) Example). First, components other than coconut oil were added to water, heated to 80 ° C. and stirred for 10 minutes to dissolve. Coconut oil was slowly added thereto, reheated to 80 ° C., and stirred for 5 minutes. After the total amount was adjusted to 100% with water, it was homogenized (150 kgf / cm ² ) using a homogenizer and sterilized at 93 ° C. After aging overnight, it was whipped until it stiffened in a refrigerated state to prepare a whipped cream.

  About the obtained whipped cream, the water separation inhibitory effect at the time of freezing and thawing, and a rich feeling and oily feeling were evaluated. The effect of inhibiting water separation during freezing and thawing was judged from the state of water separation when the prepared whipped cream was frozen and filled into a squeezed bag and squeezed into a flower shape and allowed to stand at room temperature for 1 hour. The results are shown in Table 44. The water separation inhibitory effect during freezing and thawing and the feeling of richness and oiliness were all evaluated in 10 stages (bad 1 → 10 good). Specifically, with regard to the water separation inhibiting effect, 10 (good) is the one where water separation is most suppressed, 1 (bad) is the most water separated, and the rich feeling / fat feeling is the most rich feeling / fat fat. Evaluation was made on a 10-point scale with 10 (good) having a feeling and 1 (bad) having the least richness and oily feeling. The results are shown in the table below.

  As can be seen from the above table, when the coconut oil content was 25% or less, the richness and oiliness of the whipped cream were extremely reduced (Comparative Examples 46-0-1 to 46-0-2). On the other hand, when the dextrin of the present invention (Preparation Example 1) was used, a sufficient richness and oily feeling could be imparted even to such a low calorie whipped cream (Example 45-1-1 to 45-1-2). As a result, it is possible to prepare a whipped cream having a reduced flavor and a good flavor without impairing the feeling of richness or oiliness. Furthermore, when the palm oil content is 25% or less, water separation during freezing and thawing occurred remarkably (Comparative Examples 46-0-1 to 46-0-2), but by using the dextrin of the present invention, Also in the water separation accompanying the reduction of the fat content, a remarkable water separation preventing effect was exhibited (Examples 46-1-1 to 46-1-2).

Experimental Example 47 Preparation of whipped cream (3)
Whipped cream was prepared according to the formulation shown in the table below. First, all components other than coconut oil were added to water, heated to 80 ° C., and stirred and dissolved for 10 minutes. Coconut oil was slowly added thereto, reheated to 80 ° C., and stirred for 5 minutes. After adjusting the total amount to 100% with water, homogenize with a homogenizer (50 kgf / cm ² ), sterilize with UHT sterilizer at 142 ° C. for 6 seconds, and then homogenize again with a homogenizer (200 kgf / cm ² ). did. After aging overnight, whipping was performed in a refrigerated state until it was firm, and the overrun and whipping time after whipping were measured.

  In addition, overrun is a value calculated | required by the following Formula, and is a value used as the judgment parameter | index of how much air the whipped cream has embraced.

  The whipping time means the time required for the overrun value to reach the peak after the aging cream starts to be whipped in the refrigerated state.

  Next, the prepared whipped cream was frozen in a squeezed bag, and then naturally thawed (at room temperature for 1 hour). The naturally thawed whipped cream was squeezed out from the squeezed bag into a flower shape, and (1) water separation suppression effect during freezing and thawing and (2) shape retention were evaluated. In addition, the water separation inhibitory effect at the time of freezing and thawing is evaluated for 1 hour after squeezing out the whipped cream. The results are shown in Table 46 together with overrun (%) and whipping time. (1) Water separation and (2) Shape retention were evaluated in 10 stages (1 bad → good 10).

  As described above, the whipped cream prepared using the dextrin of the present invention had good shape retention even after freezing and thawing, and water separation was remarkably suppressed (Example 47-1-1). Whip of Examples 47-1-2 to 47-1-14 prepared by using monoglycerol fatty acid ester having an iodine value of 44 to 120 or polyglycerol fatty acid ester having an iodine value of 16 to 42 as glycerol fatty acid ester in addition to dextrin Even after 1 hour after freezing and thawing, the cream has a clear edge part of the flower shape (shape retention), water separation is remarkably suppressed, and not only maintains the same shape as after squeezing, but also has a whipping time. Remarkably shortened and overrun improved. Furthermore, shortening of whipping time and further improvement of overrun were recognized by using hydroxypropyl cellulose (HPC) together (Examples 47-1-8 to 47-1-11, 47-1-14 to 47). -1-15). On the other hand, the whipped cream prepared without using the dextrin of the present invention even when glycerin fatty acid ester was used did not have shape retention and could not prevent water separation (Comparative Examples 47-0-1 to 47-). 0-4).

Experimental Example 48 Preparation of gummy candy (1)
Using the dextrin of Preparation Example 1, a gummy candy was prepared according to the following formulation (Example 48-1).

<Prescription 1>
Sugar 31.0 (kg)
Minamata 26.0
Sorbitol 7.4
Dextrin (Preparation Example 1) 20.0
Water 30.0.

<Prescription 2>
Mango puree 2.0 (%)
Citric acid (anhydrous) 1.0
Sucralose (20% aqueous solution) 0.2
Dye 0.05
Fragrance 0.2
Water 0.55.

  In detail, according to the prescription 1, first, each material was weighed, put into a hand pan, and boiled until the whole amount was 96% in 100% of the final gummy candy while being heated and boiled. In accordance with Formula 2, all ingredients such as mango puree were added and mixed (total amount 100%), and this was filled in a mold container and cooled. The food thus obtained had a gummy-like texture that was smooth and meltable in the mouth (Example 48-1: Gummy Candy).

Experimental Example 49 Preparation of gummy candy (2)
Gummy candy was prepared according to the following prescription using dextrin (Preparation Example 1, existing products 1 to 5) (Example 49-1, Comparative Examples 49-1 to 49-5). In detail, waterpox, sorbitol, and water were weighed in a pan, and a powder mixture of sugar and dextrin was added. Next, it was boiled and dissolved and boiled until the total amount reached 100 kg. Citric acid was added thereto, filled into a starch mold, and dried for about 24 hours to prepare a gummy candy (soluble solid content: about 77%). In addition, about each prepared gummy candy (Example 49-1, comparative examples 49-1 to 49-5), workability | operativity at the time of preparation (filling viscosity), shape retention property, appearance (color), adhesion to teeth , Flavor and texture were each evaluated. The results are shown in Table 47.

<Gummy Candy Formula>
Sugar 30.0 (kg)
Minamata 27.0
Sorbitol 8.0
Dextrin 20.0
Citric acid (anhydrous) medium 1.0
Water 30.0

The evaluation described in the above table was performed according to the following criteria.
Workability at the time of filling: Evaluation was made in five stages from the viewpoint of low filling viscosity to the starch mold and excellent workability->±>+>++> +++.
Shape retention: From those having good shape retention, the evaluation was made in five stages: +++>++>+>±> −.
In the table, “NA” indicates an item that could not be evaluated because it could not be prepared.

  When the dextrin of the existing product 1 was used, compared with the case where the dextrin of Preparation Example 1 was used, the viscosity at the time of filling was high and the workability was slightly inferior. Moreover, the gummy candy (Comparative Example 49-1) prepared using the dextrin of the existing product 1 did not have sufficient shape retention, was browned, and had a starchy odor and a rough feeling. Furthermore, the gummy candy prepared using the dextrin of the existing product 1 (Comparative Example 49-1) has a chickenpox-like texture, and the gummy candy prepared using the dextrin of Preparation Example 1 (Example 49- Compared to 1), the adhesion to the teeth was greater. When the dextrin of the existing product 2 was used, the viscosity at the time of work was remarkably high, and it was difficult to prepare gummy candy itself (Comparative Example 49-2). When the dextrins of the existing products 3 and 5 were used, the viscosity at the time of filling was both good and the workability was excellent, but there was no shape retention and a gummy candy could not be prepared (Comparative Example 49 -3, 49-5). When the dextrin of the existing product 4 was used, it was difficult to boil because there was stringing at the time of preparation, and the finished gummy candy was also brownish and had a starchy odor. Furthermore, the texture was like a chickenpox, and the adhesiveness to the teeth was large, so that it extended without being bitten (Comparative Example 49-4). On the other hand, by using the dextrin of Preparation Example 1, the viscosity during preparation and filling was low (smooth), and a gummy candy having sufficient shape retention could be prepared (Example 49-1). . The prepared gummy candy has no starchy odor, has a good flavor, white appearance and fat-like smooth texture, and adheres to teeth compared to the gummy candy of Comparative Examples 49-1 to 49-5 It was a gummy candy that had low properties and extremely high commercial value.

Experimental Example 50 Preparation of Soft Candy A soft candy was prepared using the dextrin of Preparation Example 2 (Example 50-2). Specifically, weigh water and starch syrup, add a powder mixture of sugar and dextrin and boil until completely dissolved, add hardened fats and oils and emulsifier to remove water to a predetermined amount, then add to water in advance and swell The gelatin was added and sufficiently emulsified with a horizontal kneader. To this was added a fondant base (a paste made of crystallized sugar consisting of 20% water and 80% sugar), and a sugar candy was added to the soy sauce and cooled to prepare a soft candy (Example) 50-2). The prepared soft candy is a soft candy having a texture that is hard and chewy (viscoelastic), and has fewer teeth.

<Soft candy formula>
Sugar 34.6 (kg)
Minamata 36.0
Dextrin (Preparation Example 2) 10.0
Water 50.0
Hardened oil 7.5
Emulsifier 0.5
Gelatin 1.5
Water 3.0
Fondant base 10.0
Acidulant 1.0

Experimental Example 51 A raw caramel- like gummy candy was prepared according to the formulation of Table 48 using raw caramel-like gummy candy dextrin and psyllium seed gum. Specifically, psyllium was dispersed in a water tank, and water was added to dissolve it by boiling. Next, powdered sugar, dextrin, emulsifier and sorbitol are added and boiled to about 87 kg. After adding fresh cream, unsalted butter, salt, caramel color, fragrance and mixing, the starch mold is filled and the moisture content is 20 at room temperature. Dry to ~ 25%. Finally, a surface treatment was performed by thinly coating the surface with a brightener to prepare a raw caramel-like gummy candy. On the other hand, gummy candy was prepared by the same production method as above except that 20% dextrin (Preparation Example 3) was used without using psyllium seed gum, or psyllium seed gum was used alone (no dextrin was used).

Experimental Example 52 Uiro-like (mochi-like) gummy candy Uiro-like (mochi-like) gummy candy was prepared according to the following formulation (Examples 52-3-1 to 52-3-2, Comparative Example 52-0). Specifically, carrageenan was dispersed in a syrup and water was added to the solution so that it was boiled and dissolved. Then, the dextrin / sugar powder mixture of Preparation Example 3 and sorbitol were added and boiled to about 80 kg. Next, kojian, fragrance, pigment, etc. were added, filled into a starch mold, and dried at room temperature until the water content was 20-25%. Finally, a brightening agent was thinly coated on the surface for surface treatment to prepare an owl-like gummy candy. On the other hand, gummy candy was prepared by the same production method as above except that 20% dextrin (Preparation Example 3) was used without using carrageenan, or carrageenan was used alone (dextrin was not used).

Experimental Example 53 Preparation of Low-Fat Milk Beverages In order to evaluate the physical properties of beverages due to differences in dextrins, low-fat milk beverages were prepared using the various dextrins shown above (Preparation Example 1 and existing products 1 to 5). Example 53-1, Comparative Examples 53-1 to 53-5). Specifically, low-fat milk is prepared by adding dextrin to water at 20 ° C., mixing with skim concentrated milk, homogenizing at 150 kgf / cm ² , filling the container, and sterilizing at 85 ° C. for 30 minutes. A beverage was prepared. As a control example, the milk fat content was increased without using dextrin, and a milk beverage having a milk fat content of 1.5% was prepared in the same manner as commercially available low-fat milk.

<Low fat milk beverage prescription>
Nonfat concentrated milk 30 (%)
Dextrin 1
Water 69
Total 100%.

  Since the milk beverages of Comparative Examples 53-1 to 53-5 prepared using conventional dextrin (existing products 1 to 5) have a low milk fat content of 0.5% for the purpose of low fat, the milk fat content is low. Compared with the low-fat milk of the control example which is 1.5%, the richness and the fat feeling were significantly reduced. Furthermore, the milk beverages prepared using the existing products 1, 2 and 4 (Comparative Examples 53-1, 53-2 and 53-4) had a starchy odor and had an adverse effect on the flavor release and flavor of the beverage. On the other hand, by using the dextrin of the present invention (Preparation Example 1), a milk beverage having a milk fat content of 1.5% (control example) and a low-fat milk beverage having a richness and a fat feeling comparable to those of the milk beverage are prepared. (Example 53-1). Furthermore, the low-fat dairy drink of Example 53-1 was smooth and melted without any sliminess or stickiness.

Experimental Example 54 Preparation of lactic acid bacteria beverage A lactic acid bacteria beverage was prepared according to the following formulation. Specifically, skim milk powder and whole milk powder were added to water at the ratio shown in Table 50, sterilized at 93 ° C. for 10 minutes with stirring, homogenized at 150 kgf / cm ² , and cooled to 40 ° C. Next, 3% of the starter was added and fermented until pH 4.6 (fermented milk). To this fermented milk (40% of the total amount), sugar, dextrin (Preparation Example 2, existing product 1), pectin and glucose previously dissolved in water at 20 ° C. are added, and the pH is adjusted to 4.2 with lactic acid and homogenized. (150 kgf / cm ² ), various lactic acid bacteria beverages were prepared by filling the containers (Example 54-2, Comparative Example 54-1). In addition, as a control example, a lactic acid bacteria beverage was prepared in the same manner using whole milk powder without using dextrin. For comparison, a lactic acid bacteria beverage was similarly prepared without using dextrin or whole milk powder (Comparative Example 54-0).

<Lactic acid bacteria beverage prescription>
Fermented milk (special statement) 40.0 (%)
Sugar 7.0
Lactic acid appropriate amount (pH 4.2 adjustment)
Dextrin See Table 51 Glucose See Table 51 Pectin 0.4
Water balance
Total 100.0.

  Even when the milk fat content is reduced to 0.1% by using the dextrin of the present invention (Preparation Example 2), the milk fat content is 1.5%, which is inferior to the lactic acid bacteria beverage (control example). A low-fat lactic acid bacteria beverage with no richness and smooth mouthfeel could be prepared (Example 54-1). On the other hand, the lactic acid bacteria drink prepared using the dextrin of the existing product 1 instead of the dextrin of the present invention (Comparative Example 54-1) had a richer feeling than the lactic acid bacteria drink without addition of dextrin (Comparative Example 54-0). However, the texture was powdery and the product value was low.

Experimental Example 55 Puree-containing fruit juice drink Puree-containing fruit juice drink was prepared according to the following formulation. Specifically, native gellan gum and dextrin (Preparation Example 3) were added to water and fructose-glucose liquid sugar, and dissolved at 80 ° C. for 10 minutes. Subsequently, white peach puree, 5-fold concentrated white peach fruit juice, citric acid, and pigment were added and corrected with water so that the total amount became 100%. After sterilizing at 93 ° C. and adding a fragrance, the container was filled to prepare a pureed fruit juice drink (Example 55-3). On the other hand, for comparison, puree of Comparative Example 55-1 and Comparative Example 55-0 was added in the same manner as Example 55-3, except that dextrin or glucose of existing product 1 was used instead of dextrin of Preparation Example 3. A fruit juice drink was prepared.

<Prescription juice drink formulation>
Fructose glucose liquid sugar 12.8 (%)
White peach puree 4.0
5 times concentrated white peach juice 5.0
Native gellan gum (Kelcogel HT ^* ) 0.02
Dextrin or glucose 7.0
Dye 0.01
Citric acid 0.17
Fragrance 0.1
Water balance
Total 100.00.

  When the dextrin of Preparation Example 3 was used, a white peach pureed beverage with a rich and pure texture (pure feeling (fruit feeling)) could be prepared (Example 55-3). On the other hand, when dextrose was used instead of dextrin, there was no effect in improving the puree feeling and flavor (Comparative Example 55-0). (Comparative Example 55-1).

Experimental Example 56 Puree-containing milk drink Banana ole was prepared according to the following formulation. In detail, the whole milk powder was added to water, it melt | dissolved at 60 degreeC, and it cooled (solution A). On the other hand, a mixture of sugar, dextrin and fermented cellulose was added to water and dissolved at 80 ° C. for 10 minutes (Solution B). Solution A, milk, banana puree and fragrance were added to solution B and homogenized at 70 ° C. (150 kgf / cm ² ). Bananaole (pure-containing milk drink) was prepared by sterilizing at 90 ° C., filling the container, and cooling.

  By using the dextrin of the present invention (Preparation Example 1), milk drinks rich in puree and richness were obtained (Examples 56-1-1 to 56-1-2). Usually, when thickening polysaccharides are used for the purpose of imparting a rich feeling, the slime specific to thickening polysaccharides often affects the taste of some beverages. It was possible to prepare a banana ole (milk drink) having a rich richness and a good flavor release (Example 56-1-1). Furthermore, by using fermented cellulose preparations together, the dextrin is uniformly dispersed without precipitation, and the swollen fermented cellulose's own network structure is formed in the beverage, providing a synergistic feeling with dextrin. It was possible to prepare a banana ole having improved stability and a further rich feeling (Example 55-1-2).

Experimental Example 57 Acidic Milk Beverage An acidic milk drink was prepared according to the following formulation. Specifically, a powder mixture of sugar, water-soluble soybean polysaccharide, dextrin, tamarind seed gum and fermented cellulose was added to water and fructose-glucose liquid sugar, stirred and dissolved at 80 ° C. for 10 minutes, and then cooled ( Solution A). On the other hand, skim milk powder was added to water, stirred and dissolved at 60 ° C. for 10 minutes, and then cooled (solution B). Solution B and fruit juice were added to the prepared solution A, and the pH was adjusted to 4.0 with a 50% W / V citric acid (anhydrous) solution, and then a dye dissolved in a small amount of hot water was added. Next, after heating to 80 ° C., the mixture was corrected with water so that the total amount became 100%, and homogenization was performed (14700 kPa = 150 kgf / cm ² ). After heating to 93 ° C. and adding a fragrance, it was hot-packed to prepare an acidic milk beverage (Example 57-1). The obtained acidic milk beverage (Example 57-1) was a beverage that did not exist in the past, and it feels rich while having a clean mouthfeel.

<Acid milk beverage prescription>
Nonfat dry milk 1.1 (%)
Sugar 2.0
Fructose glucose liquid sugar 8.0
Peach 5 times concentrated clear fruit juice 0.8
Water-soluble soybean polysaccharide (SM-1200 *) 0.3
Dextrin (Preparation Example 1) 0.95
Tamarind seed gum 0.02
Fermented cellulose 0.006
Dye 0.02
Citric acid appropriate amount
Fragrance 0.12
Total 100.00% in water.

Experimental Example 58 Preparation of flour paste
Using the dextrin of Preparation Example 1 or existing products 1-5, flour paste was prepared according to the following formulation (Example 58-1, Comparative Examples 58-1 to 58-5). In addition, for comparison, a case where 5% of fresh cream was increased instead of using 5% dextrin (Comparative Example 58-0-1) and a case where water was increased 5% instead of using 5% dextrin ( Comparative Example 58-0-2) A flour paste (unused dextrin) was prepared in the same manner. The gel-up ^‡ PI ^* is a locust bean gum and carrageenan-containing preparation, and the gel-up ^‡ KS ^* is a deacylated gellan gum-containing preparation.

<Flower paste formulation>
Dextrin 5.0 (%)
Fresh cream 10.0
Nonfat dry milk 3.0
Sugar 20.0
Processed starch (Farinex VA-70C) ⁴⁾ 1.0
Soft flour 1.0
20% sweetened frozen egg yolk 1.5
Gelling agent (Gel-up ^‡ PI ^* ) 0.2
Gelling agent (Gel-up ^‡ KS ^* ) 0.1
Whey protein (Mirpro ^‡ L-1 ^* ) 1.0
Glycine 2.0
Fragrance 0.1
Dye 0.1
Water balance
Total 100.0%
⁴⁾ Made by Matsutani Chemical Industry Co., Ltd. Specifically, while stirring a mixture of water, fresh cream and sweetened frozen egg yolk, ingredients other than fragrance and pigment were added, and homogenized at 8000 rpm for 5 minutes. This was stirred and dissolved at 90 ° C. for 10 minutes, and a fragrance and a pigment were added. The total amount was adjusted to 100% with water, filled in a container and cooled.

  About the obtained flour paste, (1) rich feeling and oily feeling (from 1 to 10), (2) texture, (3) flavor, (4) presence or absence of water separation, and (5) comprehensive evaluation were evaluated. . The results are shown in Table 53.

Experimental Example 59 Preparation of foie gras flavored food
Using the dextrin of Preparation Example 1 or existing products 1 to 5, foods with foie gras flavor were prepared according to the following formulation (Example 59-1, Comparative Examples 59-1 to 59-5). For comparison, a food with 20% increased water instead of 20% dextrin and a foie gras flavor was prepared in the same manner (Comparative Example 59-0).

<Foie gras flavored food prescription>
Dextrin 20.0 (%)
Chicken liver paste 5.0
Corn salad oil 25.0
Whey protein (Mirpro ^‡ LG ^* ) 4.0
Cheese powder 1.8
Chicken powder 0.5
Salt 0.7
Sugar 0.3
Western liquor 0.5
Seasoning (Amino-based NAG ^* ) 0.1
Sweetener (Thomatin: Neo Saint Marc ^‡ AG ^* ) 0.1
Spice 0.1
Water balance
Total 100.0%.

  Specifically, first, water, liver paste, and liquor were mixed and stirred, passed through a strainer, and other raw materials were added thereto, and homogenized at 6000 rpm for 5 minutes. This was filled in a container and retort sterilized at 121 ° C. for 20 minutes.

  About the obtained foodstuff, (1) Texture, (2) The presence or absence of water separation, (3) The presence or absence of browning by retort sterilization, and (4) Comprehensive evaluation were evaluated. The results are shown in Table 54.

Experimental Example 60 Preparation of Raw Chocolate-Like Food A food having a texture of raw chocolate was prepared according to the following formulation using the dextrin of Preparation Example 1 (Example 60-1).

<Raw chocolate-like food prescription>
Degreased cocoa powder 15.0 (%)
Dextrin (Preparation Example 1) 12.0
Gelatin 0.2
Locust Bean Gum 0.2
Sucralose 0.003
Fragrance 0.1
Water balance
Total 100.0%.

  In detail, first, components other than the defatted cocoa powder were added to water, dissolved by stirring with heating, and the defatted cocoa powder was added and mixed to this and stirred. This was filled in a container and retort sterilized at 121 ° C. for 20 minutes. The food product thus obtained (Example 60-1) had the same texture and flavor as raw chocolate, although the lipid content was 0%.

Experimental Example 61 Preparation of Anchovy Paste Using the dextrin of Preparation Example 1, an anchovy paste was prepared according to the following formulation (Example 61-1).

<Anchovy paste formulation>
Anchovy sauce (salt 15-20%) 70.0 (part)
Dextrin (Preparation Example 1) 30.0.

  Specifically, first, the anchovy sauce was heated to 70 ° C. while stirring, and dextrin was added thereto and dissolved under heating and stirring. This was filled into a container and refrigerated overnight. Thus, the anchovy sauce, which is a liquid food with a high salt concentration, could be made into a paste-like food.

Experimental Example 62 A Japanese-style noodle soup was prepared according to the following formulation using the dextrin of Japanese-style noodle soup preparation example 1 (Example 62-1).

<Japanese style mentsuyu prescription>
Japanese style mentsuyu triple concentrate 33.0 (%)
Dextrin (Preparation Example 1) 15.0
Water 52.0
Total 100.0%.

  Specifically, first, dextrin was added to hot water at 80 ° C. and dissolved by stirring for 10 minutes. Next, a commercially available Japanese-style noodle soup three-fold concentrated product was added, and the mixture was further stirred for 5 minutes, cooled at 5 ° C. and stored for 3 days. For comparison, Japanese-style noodle soup was similarly prepared using 15% gelatin instead of 15% dextrin (Comparative Example 62-0).

  All of the prepared Japanese noodle soup is in a refrigerated state, that is, in a gel state at a temperature of 1 to 15 ° C., and can be easily transported in a gel state by chilled transport. Moreover, the Japanese-style noodle soup is easily liquefied by heating with a microwave oven during eating. When this Japanese-style noodle soup was eaten, the Japanese-style noodle soup prepared using gelatin (Comparative Example 62-0) had a texture when heated and had a weak aroma. On the other hand, the Japanese-style noodle soup prepared using the dextrin of Preparation Example 1 (Example 62-1) did not feel warm and had a good fragrance.

Experimental Example 63 Udon soup was prepared according to the following formulation using the dextrin of Udon soup Preparation Example 1 (Example 63-1).

<Udon soup formula>
Udon soup triple concentrate 33.0 (%)
Dextrin (Preparation Example 1) 15.0
Water 52.0
Total 100.0%.

  Specifically, first, dextrin was added to hot water at 80 ° C. and dissolved by stirring for 10 minutes. Next, a commercially available udon soup 3 times concentrated product was added, stirred for another 5 minutes, cooled at 5 ° C. and stored for 3 days. For comparison, udon soup was prepared in the same manner using 15% gelatin instead of 15% dextrin (Comparative Example 63-0).

  All of the prepared udon soups are gelled at 0 to 15 ° C. that have been refrigerated, and can be easily transported in the form of gels by chilled transport. Moreover, it becomes liquid udon soup easily by heating with a microwave oven at the time of eating. When such udon soup was eaten, the udon soup of the comparative example had a texture and weak fragrance, whereas the udon soup prepared using the dextrin of Preparation Example 1 (Example 63-1) There was no feeling of stickiness and fragrance was good.

Experimental Example 64 Miso soup was prepared according to the following formulation using the dextrin of Miso soup preparation example 1 (Example 64-1).
<Miso soup prescription>
Miso 11.0 (%)
Dextrin (Preparation Example 1) 15.0
Water 74.0
Total 100.0%
Specifically, first, dextrin was added to hot water at 80 ° C. and dissolved by stirring for 10 minutes. Next, the miso was dissolved and stirred for another 5 minutes, cooled at 5 ° C. and stored for 3 days. For comparison, miso soup was prepared in the same manner using 15% gelatin instead of 15% dextrin (Comparative Example 64-0).

  The miso soup thus prepared has a characteristic that it is in a gel state at the time of chilled transport and becomes liquid when heated at the time of eating. In addition, the miso soup prepared using the dextrin of Preparation Example 1 (Example 64-1) was better in texture and smell than the miso soup prepared using gelatin (Comparative Example 64-0). there were.

It is a figure which shows the external appearance of the non-emulsification mayonnaise-like seasoning prepared in Experimental example 10. FIG. Using the dextrin of (1) Preparation Example 1, (3) Existing Product 1, (4) Existing Product 2, (5) Existing Product 3, (6) Existing Product 4, (7) Existing Product 5 The prepared seasonings are also shown as (2) seasonings prepared without using dextrin. The result of having tested the elongation degree after a heating using the cheese-like foodstuff (Example 22-2) prepared in Experimental Example 22 and the melted slice cheese of a commercial item is shown. The result of having tested the elongation degree after a heating using commercially available melted sliced cheese is shown (Experimental Example 22). An image (left) immediately after squeezing the whipped cream (after freezing and thawing) of Example 45-1 from the squeeze bag into a flower shape, and an image (right) after leaving it at room temperature for 1 hour are shown. An image (left) immediately after squeezing the whipped cream (after freezing and thawing) of Comparative Example 45-3 from a squeeze bag into a flower shape, and an image (right) after leaving it at room temperature for 1 hour are shown. An image (left) immediately after squeezing the whipped cream (after freezing and thawing) of Comparative Example 45-5 from a squeeze bag into a flower shape, and an image (right) after leaving it at room temperature for 1 hour are shown. An image (left) immediately after squeezing the whipped cream (after freezing and thawing) of Comparative Example 45-6 from a squeeze bag into a flower shape, and an image (right) after leaving it at room temperature for 1 hour are shown. An image (left) immediately after squeezing the whipped cream (after freezing and thawing) of Comparative Example 45-7 from a squeeze bag into a flower shape, and an image (right) after leaving it at room temperature for 1 hour are shown. An image (left) immediately after squeezing the whipped cream (after freezing and thawing) of Comparative Example 45-8 from a squeeze bag into a flower shape, and an image (right) after leaving it at room temperature for 1 hour are shown. An image (left) immediately after squeezing the whipped cream (after freezing and thawing) of Comparative Example 45-0 from a squeeze bag into a flower shape, and an image (right) after leaving it at room temperature for 1 hour are shown.

Claims (52)

A processed food composition comprising a dextrin having the following property (a):
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And The processed food composition according to claim 1, wherein the dextrin further has the following properties (b) and (c):
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes. The processed food composition according to claim 2, wherein the dextrin further has the following property (d):
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.   The processed food composition according to claim 1, which is a fat tissue substitute.   The processed food composition according to claim 4, wherein the adipose tissue substitute contains 20 to 40% by weight of the dextrin.   The processed food composition according to claim 4, wherein the adipose tissue substitute contains carrageenan in addition to the dextrin. The carrageenan has at least one of the following properties (1) to (3):
Processed food composition according to claim 6:
(1) dissolves in water at 50 ° C. or lower,
(2) The 1.5 wt% aqueous solution does not gel under 25 ° C conditions,
(3) It contains calcium ions in a proportion of more than 0 and 0.1% by weight or less.   The processed food composition according to claim 6, wherein the content of carrageenan with respect to 100 parts by weight of dextrin is 1 to 10 parts by weight. A step of cooling and solidifying an aqueous solution containing any of the following dextrins having the following properties (a), dextrins having the following properties (a) to (c), or dextrins having the following properties (a) to (d): A method for preparing the adipose tissue substitute according to claim 4;
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.   Processed food containing the adipose tissue substitute according to any one of claims 4 to 8 instead of part or all of meat fat.   Claims that are processed meat products selected from the group consisting of sausage, ham, bacon, salami, meatloaf, hamburger steak, pate, minced cutlet, croquette, meatballs, tsukune, gyoza, shumai, and meat bun (wrapping) Processed food described in 10.   The processed food composition according to claim 1, which is an emulsified food.   In addition to the dextrin, the emulsion-like food contains at least one polysaccharide selected from the group consisting of xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose and native gellan gum, and water. The processed food composition according to claim 12, which is a non-emulsified food.   The emulsified food is a total amount of at least one polysaccharide selected from the group consisting of 5-30% by weight of the dextrin, xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose and native gellan gum. The processed food composition according to claim 13, which is a non-emulsified food containing 0.01 to 0.5% by weight and water in a proportion of 40 to 90% by weight.   The processed food composition according to claim 13, wherein the emulsion-like food is a non-emulsified food further containing at least one polysaccharide selected from the group consisting of gati gum and gum arabic.   The processing according to claim 15, wherein the emulsion-like food is a non-emulsified food containing at least one polysaccharide selected from the group consisting of gati gum and gum arabic in a proportion of 0.05 to 5% by weight in total. Food composition.   The above emulsified food is a non-emulsified food that does not contain fats and oils, and may be prepared by emulsifying fats and oils, mayonnaise, dressing, sauce, flour paste, butter, margarine, fat spread, butter cream or cheese. Processed food composition according to claim 12, characterized in that the food texture is similar to the food texture. Cooling a non-emulsified aqueous solution containing either a dextrin having the following property (a), a dextrin having properties (a) to (c), or a dextrin having properties (a) to (d). A method for preparing an emulsion-like food according to claim 12;
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.   The processed food composition according to claim 1, which is an emulsified food.   The processed food composition according to claim 19, wherein the emulsified food is any emulsified food selected from the group consisting of emulsified seasonings, spreads, desserts, yogurt, frozen desserts and whipped cream.   The processed food composition according to claim 20, which is an emulsified seasoning containing 0.1 to 20% by weight of the dextrin.   The emulsified food is an emulsified seasoning containing at least one selected from the group consisting of xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose and native gellan gum in addition to the dextrin. Processed food composition as described in 19.   The processed food composition according to claim 19, wherein the emulsified food is a mayonnaise-like emulsified seasoning similar in appearance and texture to mayonnaise, containing fats and oils in a proportion of 0.01 to 50% by weight.   The processed food composition according to claim 19, wherein the emulsified food is an emulsified seasoning in a dressing form containing fats and oils in a proportion of 0.01 to 25% by weight.   The processed food composition according to claim 19, wherein the emulsified food is a spread containing fat or milk fat in a proportion of 10 to 60% by weight in total.   The emulsified food is a spread containing at least one polysaccharide selected from the group consisting of xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, fermented cellulose, gati gum and native gellan gum in addition to the above dextrin The processed food composition according to claim 19.   The processed food composition according to claim 19, wherein the emulsified food is any dessert selected from the group consisting of pudding, apricot tofu, bavaroa, flower paste, custard cream and mousse.   The processed food composition according to claim 19, wherein the emulsified food is yogurt containing 0.05 to 10% by weight of the dextrin.   The processed food composition according to claim 19, wherein the emulsified food is a yogurt containing at least one selected from the group consisting of gati gum, gum arabic, tara gum, tamarind seed gum and guar gum in addition to the dextrin.   The emulsified food is a frozen dessert containing at least one selected from the group consisting of guar gum, tara gum, tamarind seed gum, carrageenan, xanthan gum, native gellan gum and locust bean gum in addition to the dextrin. Processed food composition.   The processed food composition according to claim 19, wherein the emulsified food is a whipped cream containing the dextrin in a proportion of 0.5 to 10% by weight.   The emulsified food contains at least one selected from the group consisting of a polyglycerol fatty acid ester having an iodine value of 10 to 45, a monoglycerol fatty acid ester having an iodine value of 44 to 120, and hydroxypropylcellulose, in addition to the dextrin. The processed food composition according to claim 19, which is a whipped cream. A step of cooling and solidifying an aqueous solution containing any of the following dextrins having properties (a), dextrins having properties (a) to (c), or dextrins having properties (a) to (d): Item 19. A method for preparing an emulsified food according to Item 19;
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.   The processed food composition according to claim 1, which is a cheese-like food.   The processed food composition according to claim 34, wherein the cheese-like food contains the dextrin in a proportion of 10 to 50% by weight.   The processed food composition according to claim 34, wherein the cheese-like food contains at least one selected from the group consisting of whey protein, methylcellulose, curdlan and deacylated gellan gum in addition to the dextrin. object.   The cheese-like food contains at least one selected from the group consisting of whey protein, methylcellulose, curdlan, and deacylated gellan gum in a proportion of 0.01 to 10% by weight in total. 36. A processed food composition according to 36.   The processed food composition according to claim 34, wherein the cheese-like food contains at least one polysaccharide selected from the group consisting of carrageenan, xanthan gum, gati gum and native gellan gum in addition to the dextrin. The carrageenan has at least one of the following properties (1) to (3):
Processed food composition according to claim 38:
(1) dissolves in water at 50 ° C. or lower,
(2) The 1.5 wt% aqueous solution does not gel under 25 ° C conditions,
(3) It contains calcium ions in a proportion of more than 0 and 0.1% by weight or less.   The processed food composition according to claim 38, wherein the content ratio of at least one polysaccharide selected from the group consisting of carrageenan, xanthan gum, gati gum and native gellan gum is 0.01 to 5% by weight.   The cheese-like food is a processed food containing no milk fat or containing 20% by weight or less of milk fat, and similar in appearance, flavor and texture to cheese containing more than 20% by weight of milk fat. The processed food composition according to claim 34, wherein A step of cooling and solidifying an aqueous solution containing any of the following dextrins having properties (a), dextrins having properties (a) to (c), or dextrins having properties (a) to (d): A method for preparing a cheese-like food according to Item 34;
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.   Processed food containing the cheese-like food according to any one of claims 34 to 41 instead of part or all of cheese.   44. Any one selected from the group consisting of bread, cake, mousse, pizza, pie, gratin, lasagna, doria, risotto, sauce, soup, cheese fondue, hamburger, hamburger, salad, tonkatsu and spread. Processed food to list.   The processed food composition according to claim 1, which is a sugar confectionery.   The processed food composition according to claim 45, wherein the sugar confectionery contains at least one selected from the group consisting of psyllium seed gum, carrageenan, gati gum and tamarind seed gum in addition to the dextrin.   The processed food composition according to claim 1, which is a beverage.   The processed food composition according to claim 47, wherein the beverage contains fermented cellulose in addition to the dextrin. Dextrin having the following property (a), dextrin having properties (a)-(c), or dextrin having properties (a)-(d) How to enhance the feeling:
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours. Emulsification selected from the group consisting of whipped cream, yogurt and dessert, dextrin having the following properties (a), dextrin having properties (a) to (c), or dextrin having properties (a) to (d) A method for preventing water separation of the emulsified food, characterized by being incorporated into food:
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours. A dextrin having the following property (a), a dextrin having properties (a) to (c), or a dextrin having properties (a) to (d) is blended in a beverage containing fruit juice or vegetable juice. And a method for enhancing the richness of fruit juice or vegetable juice of the beverage:
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours. The sugar confectionery characterized in that a dextrin having the following property (a), a dextrin having the properties (a) to (c), or a dextrin having the properties (a) to (d) is added to the sugar confectionery. How to improve shape retention:
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(A-1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C., and this is cooled to 25 ° C.
(A-2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(A-3) After shaking the above-prepared solution for 30 minutes at 25 ° C., the absorbance at 680 nm of the reaction solution was measured under a 25 ° C. condition using a spectrophotometer. And
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A 30 wt% aqueous solution of dextrin prepared with distilled water at 25 ° C has a viscosity of 100 mPa · s or less when allowed to stand at 25 ° C for 5 minutes.
(D) The ratio (A / B) of jelly strength A and B shown below is 2 or less:
A: Jelly strength (N / cm ² ) when a dextrin 30% by weight aqueous solution prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours,
B: Jelly strength (N / cm ² ) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours.

Images