JP2010239924A - Viscoelastic composition for food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a viscoelastic composition for not-too-sweet food which is produced by using no sugar even in view of health, so as to make safely-eatable and chewable candies. <P>SOLUTION: The viscoelastic composition for food contains a dietary fiber as an essential component, and has the following characteristics: (i) the value of a storage elastic modulus (G') obtained by following equation (1): G'(ω)=σ1/γ0 and is in the range of 100,000-600,000 Pa at 25-35°C, and the ratio of (the value of G' at 35°C)/(the value of G' at 25°C) is not less than 0.5 but less than 1; and (ii) the value of a loss elastic modulus (G") obtained by following equation (2): G"(ω)=σ2/γ0 and is in the range of 200,000-800,000 Pa at 25-35°C, and the ratio of (the value of G" at 35°C)/(the value of G" at 25°C) is not less than 0.4 but less than 1. Wherein, ω shows an angular velocity, σ1 shows a stress of an elastic component, and γ0 shows vibration strain in the equation (1), and ω shows an angular velocity, σ2 shows a stress of a viscosity component, and γ0 shows vibration strain in the equation (2). <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a viscoelastic composition for foods, and more particularly, to a base dough for chewing candy classified as soft candy and gummy candy among confectionery, and to eatable gum The present invention relates to a viscoelastic composition for food.

Candy with a chewy texture and good mouthfeel is becoming popular in the market. Among the candy that has a chewy texture and a good mouthfeel, “Hi-chu” [registered trademark, Morinaga Seika Co., Ltd.] is highly evaluated in the market.
On the other hand, since confectionery contains many sugars such as sugar, it tends to be avoided for health reasons. Therefore, sugarless candy is increasing and dietary fiber is becoming more popular as a carbohydrate.

  The quality of the texture is sensual, but the viscoelastic nature reflects the texture. Therefore, an attempt has been made to evaluate the property with a measuring instrument. A measurement method that repeats dynamic deformation in a slow cycle assuming that it is chewed by teeth is known [for example, a food property measurement rheometer (G-5000), a method using UBM Co., Ltd.]. The principle and measurement method are also introduced in the literature (for example, see Non-Patent Document 1).

  On the other hand, there are many types of dietary fiber from insoluble dietary fiber to water-soluble dietary fiber. There are many reports that dietary fiber intake is related to the growth of enteric bacteria and has a positive effect on health. In order to ingest more of such dietary fiber, attempts to blend dietary fiber with confectionery have been actively made (see Patent Document 1).

Japanese Patent No. 3618718

"Science and Industry" Rheometer for measuring food properties, 81 (12), p589-594 (2007)

Conventionally, soft candy has been used for a long time, but it has a problem that it is hard at the beginning of chewing, its temperature rises in the mouth, becomes soft when it contains moisture, and the taste of the texture is impaired.
Moreover, since it is made from saccharides, being too sweet has also become a cause of dislike in recent years. The above-mentioned “Haichu” has improved these problems considerably, but it is very sweet because it uses sugar sugar as the main ingredient, and the chewing response has been improved, There was a problem that it became soft and the chewing response was not sufficiently maintained.

In order to maintain the initial texture, it is ideal that the viscoelastic characteristics at the mouth temperature are maintained, but in reality, no method has been invented to reduce the deterioration of the characteristics, which will not be solved in the future. I have to.
Conventionally, a composition composed of sugar and gelatin has been proposed, but it is difficult to improve the texture further due to the temperature dependence and moisture absorption of the sugar composition, and it is considered that problems remain.

Hard candy has a taste to lick, but it is hard and cannot be chewed. However, hard candy has the advantage that it remains undissolved in the mouth for a long time and has a long-lasting taste.
Therefore, the object of the present invention is a candy that has the advantages of conventional soft candy and hard candy and is chewy, and makes a viscoelastic composition for foods that is not too sweet without using sugar from the health aspect, It is to provide candy that can be eaten with peace of mind.

  The viscoelastic composition for food according to claim 1 of the present invention for solving the above-mentioned problem is a viscoelastic composition for food containing dietary fiber as an essential component, and has the following characteristics (a) and characteristics: (B).

Characteristic:
(B) The value of the storage elastic modulus (G ′) obtained by performing dynamic viscoelasticity measurement by the following formula (1) is in the range of 100,000 Pa to 600,000 Pa in the range of 25 ° C. to 35 ° C. The ratio of (G ′ value at 35 ° C.) / (G ′ value at 25 ° C.) is 0.5 or more and less than 1.

(B) The value of the loss elastic modulus (G ″) obtained by performing dynamic viscoelasticity measurement by the following equation (2) is in the region of 200,000 Pa to 800,000 Pa in the region of 25 ° C. to 35 ° C. , (Value of G ″ at 35 ° C.) / (Value of G ″ at 25 ° C.) is 0.4 or more and less than 1.

G ′ (ω) = σ1 / γ0 (1)
G ″ (ω) = σ2 / γ0... Formula (2)
In Equation (1), ω is angular velocity, σ1 is elastic component stress, γ0 is vibration strain, ω is angular velocity, σ2 is viscous component stress, and γ0 is vibration strain. Show.

  The viscoelastic composition for food according to claim 2 of the present invention is the viscoelastic composition for food according to claim 1, wherein the dietary fiber excluding acacia dietary fiber, which is a kind of the dietary fiber, is used for the entire composition. While containing 40 mass% or more and less than 90 mass%, the said acacia dietary fiber is contained 10-40 mass% with respect to the whole composition, It is characterized by the above-mentioned.

The viscoelastic composition for food according to claim 1 of the present invention is a viscoelastic composition for food containing dietary fiber as an essential component, and has the above-mentioned properties (A) and (B). Is what
By using a viscoelastic composition for foods containing dietary fiber as an essential main component and having the above-mentioned properties (I) and (B), it becomes possible to produce a soft candy with a chewy texture, and the stickiness in the mouth It is strong and has a good mouthfeel, and even a small candy can provide a sufficient texture, so it is not limited to candy, but it gives a crunchy texture when mixed with the intermediate sand portion of baked goods and chocolate candy. In addition, it can be applied as an edible gum instead of an inedible gum that uses synthetic resin, and since it contains a large amount of dietary fiber, it activates enteric bacteria and contributes to health promotion This has a remarkable effect.

The viscoelastic composition for food according to claim 2 of the present invention is the viscoelastic composition for food according to claim 1, wherein the dietary fiber excluding acacia dietary fiber, which is a kind of the dietary fiber, is used for the entire composition. While containing 40% by weight or more and less than 90% by weight, the acacia dietary fiber is contained in an amount of 10 to 40% by weight based on the entire composition,
By using a viscoelastic composition for foods that is combined with acacia dietary fiber, it becomes possible to produce a soft candy that is even more crunchy, with a stronger stickiness in the mouth, a better mouthfeel, and a smaller candy However, there is a further remarkable effect that a sufficient texture can be obtained.

It is explanatory drawing which shows the relationship between sine wave vibration distortion (gamma) and stress (sigma). It is a graph which shows the temperature dependence of the storage elastic modulus (G ') of Examples 1-3, Comparative Example 1, and Comparative Example 2. 10 is a graph showing temperature dependence of storage elastic modulus (G ′) of Comparative Example 3. It is a graph which shows the temperature dependence of the loss elastic modulus (G ") of Examples 1-3 and Comparative Example 2. It is a graph which shows the temperature dependence of the loss elastic modulus (G ") of the comparative examples 1 and 3. FIG.

In the viscoelastic composition for food according to the present invention, the viscoelastic property at the mouth temperature is maintained in order to prevent the candy dough from sagging even when the temperature in the mouth rises, that is, to maintain the initial texture. Therefore, it is necessary to use a functional raw material having a structure in which the viscoelastic properties do not deteriorate even when the temperature in the mouth rises.
Gelatin is a protein and has a strong viscoelastic property because it has a cross-linked structure due to its strong binding force, so using its properties, soft candy containing a lot of gelatin in a viscoelastic food, There is also gummy candy with gelatin.
However, the cross-linked structure is due to hydrogen bonds, and there is a drawback that the bonds are weakened by moisture or heat.
Therefore, in the present invention, it has been devised to use a substance such as natural gum, not a crosslinked structure weak against heat and moisture.

  The inventors have invented solving the problem by using dietary fiber to obtain viscoelastic properties, in particular by using acacia dietary fiber in combination. Acacia dietary fiber is used in gummy candy but not in soft candy.

  In the conventional soft candy containing many sugars such as sugar, the texture in the mouth was a problem, but in the present invention, it is based on a composition containing many dietary fibers instead of sugar, and the same dietary fiber is an acacia food It became possible by using fiber together. This is probably because the acacia dietary fiber has a large molecular weight, and as a result, a viscoelastic property derived from the size of the molecule contributes rather than a cross-linked structure that becomes unstable due to an increase in temperature.

Acacia dietary fiber is a sap that has been leached and solidified into the bark of the Acacia Senegal and Acacia Seyal species, which are the leguminous shrubs of African acacia trees. It is also called gum arabic and can be said to be a water-soluble natural polymer having an average molecular weight of about 500,000. In addition, the side chain portion of the polymer has a molecular structure that has a polar group of arabinose group and can form a crosslinked structure.
In the viscoelastic composition for food of the present invention, the blending amount of the acacia dietary fiber is not particularly limited, but the dietary fiber excluding the acacia dietary fiber is 40% by mass or more and less than 90% by mass, The viscoelastic composition for food according to the present invention preferably contains 50% by mass or more and 80% by mass or less, and 10 to 40% by mass, preferably 20 to 40% by mass of acacia dietary fiber based on the whole composition. Considering the production and characteristics of
If the acacia dietary fiber is less than 10% by mass, it may be difficult to maintain the initial texture, and if it exceeds 40% by mass, the tenacity becomes strong and molding processability may be difficult.

  Acacia dietary fiber was found to be preferable, but it is thought that the purpose can be achieved if it is a dietary fiber having a large molecular weight and a polar group, and it can be made by chemically modifying general-purpose dietary fiber. It is done. In that sense, the use of acacia dietary fiber is one method, but it is not limited to acacia dietary fiber, and a dietary fiber having a physical property value that is equivalent to or superior to that of acacia dietary fiber is used. Can be used. In the present invention, a physical property value representing the viscoelastic property of dietary fiber is very important.

  This acacia sap is classified as dietary fiber because it is a polysaccharide that is not digested by digestive enzymes. Other dietary fibers are not as high as acacia dietary fibers, but they are similar polysaccharides, so they are well mixed and considered to be related to stability. Therefore, it is also a cause of drawing out the properties of acacia dietary fiber in combination with other dietary fiber.

  In the past, simply adding acacia dietary fiber to saccharides did not make a preferred dough for soft candy, which is probably why acacia dietary fiber has not been used in conventional soft candy.

  Specific examples of dietary fibers other than acacia dietary fiber include, for example, oat fiber, polydextrose, indigestible dextrin, guar gum enzymatic degradation product, low molecular sodium alginate, psyllium seed coat, glucomannan, chicory fiber, inulin, Water-soluble soybean polysaccharide, corn fiber, resistant starch, beet fiber, apple fiber, sugarcane dietary fiber, agar, wheat bran, fermented barley fiber, pea fiber, cellulose, wheat fiber, soybean fiber, potato fiber, chia seed, arabinoxylan There are re-fermented products of sake lees, preferably oat fiber, polydextrose, indigestible dextrin and the like.

  On the product structure of the viscoelastic composition for food of the present invention, when the sweetness is extremely low in the above composition, a known sweetener can be added, as well as a known acidulant, brightener, emulsifier, fruit juice and jam, Dairy products and proteins (gelatin and the like) can be further added as auxiliary materials within a range not departing from the gist of the present invention.

  The quality of the texture is sensual, but the viscoelastic nature reflects the texture. Therefore, it has been attempted to evaluate its properties by a measurement method that repeats dynamic deformation in a slow cycle, assuming that it is bitten with teeth by a measuring instrument as described above, and the principle and measurement method are also introduced in the literature. (See Non-Patent Document 1).

According to this, when a viscoelastic substance having both viscosity and elasticity is subjected to a sinusoidal vibration strain with a rheometer and the response stress is measured, a time delay due to the viscosity occurs in the response. FIG. 1 shows the relationship between the sinusoidal vibration strain γ and the stress σ.
In contrast to the sinusoidal vibration strain γ shown in FIG. 1 (a), in the elastic body shown in FIG. 1 (b), the stress appears in the same phase as the strain, but the Newtonian fluid (viscosity shown in FIG. In the body), the stress is 90 degrees out of phase with the strain. In the case of the viscoelastic body shown in FIG. 1 (d), the stress becomes strain and the phase is shifted between 0 and 90 °. In the case of a viscoelastic body, stress whose phase is shifted by 0 <δ <(π / 2) is generated.

The stress σ (t) generated in the viscoelastic body with respect to the vibration strain represented by γ (t) = γ0 cos (ωt) is represented by the following expressions (a) and (b).
σ (t) = σ0 cos (ωt + δ) Equation (a)
= Σ1cos (ωt) + σ2sin (ωt) Equation (b)
Here, when the stress is divided as shown in formula (b), σ1 in the first term is a stress having the same phase as the strain, and this term represents the elastic component. Since σ2 in the second term is a stress shifted by 90 ° from the strain, it represents a viscous component. These two viscoelastic functions G ′ (ω) and G ″ (ω) can be defined as follows.

G ′ (ω) = σ1 / γ0 (storage modulus)... Formula (1)
G ″ (ω) = σ2 / γ0 (loss modulus)... Formula (2)
In Equation (1), ω is angular velocity, σ1 is elastic component stress, γ0 is vibration strain, ω is angular velocity, σ2 is viscous component stress, and γ0 is vibration strain. Show.

  As described above, the elastic modulus is measured from the response stress with respect to the sinusoidal strain, but it is a composite of viscosity and elasticity and is also called a complex elastic modulus. This complex elastic modulus is a composite of the apparent elastic modulus of the viscous portion and the elastic modulus corresponding to the Young's modulus such as a spring. When they are disassembled, the elastic modulus like a spring is called the storage elastic modulus (G ′). On the other hand, the apparent elastic modulus due to viscosity is called loss elastic modulus (G ″). Loss is energy loss, and heat is generated due to internal friction of molecules due to viscosity, and mechanical deformation energy is lost. Such elasticity is called storage elastic modulus because it stores energy without generating heat.

Therefore, the material is viscous in the region where the loss elastic modulus (G ″) is large, and is slowly deformed when left for a long time. On the other hand, in the region where the storage elastic modulus (G ′) is large, the deformation is kept constant. In general, as the temperature rises, the molecular motion increases and the viscoelastic material becomes viscous.
In order to obtain a dough that has an initial texture and is sticky and crunchy, the viscoelastic properties at the mouth temperature are maintained, so that the viscoelastic properties do not decrease even if the temperature in the mouth increases. It is desirable that the loss elastic modulus (G ″) is larger than the storage elastic modulus (G ′).

  In order to reduce the decrease in the texture due to the temperature rise, it is desirable that the temperature loss of the loss elastic modulus (G ″) and the storage elastic modulus (G ′) is small. From the knowledge of the polymer, it is caused by the increase in the molecular weight or the entanglement of the molecule. It is known that the increase in the cross-linked structure reduces the temperature drop of the loss elastic modulus and storage elastic modulus.

In order to obtain a dough having a sticky texture and maintaining an initial texture, the value of the storage elastic modulus (G ′) obtained by the above equation (1) by performing the dynamic viscoelasticity measurement is: It is in the range of 100,000 Pa to 600,000 Pa, preferably 200,000 Pa to 500,000 Pa in the region of 25 ° C. to 35 ° C., and (G ′ value of 35 ° C.) / (G ′ value of 25 ° C.) The ratio is 0.5 or more and less than 1, preferably 0.6 or more and 0.9 or less,
The value of the loss elastic modulus (G ″) obtained by the above-mentioned (b) dynamic viscoelasticity measurement by the above formula (2) is 200,000 Pa to 800,000 Pa in the region of 25 ° C. to 35 ° C., preferably 300 , And a ratio of (G ″ at 35 ° C.) / (G ″ at 25 ° C.) is 0.4 or more and less than 1, preferably 0.5 or more and 0.9. It is important that:

When the storage elastic modulus (G ′) is less than 100,000 Pa in the region of 25 ° C. to 35 ° C., the texture at the beginning of chewing is too soft, and when it exceeds 600,000 Pa, the texture at the beginning of chewing is hard. There is a risk of too much.
If the ratio (value of G ″ at 35 ° C.) / (Value of G ″ at 25 ° C.) is less than 0.5, the texture is too soft due to the increase in mouth temperature, and practically does not exceed 1.

If the value of the loss elastic modulus (G ″) is less than 200,000 Pa in the region of 25 ° C. to 35 ° C., the stickiness is insufficient, and if it exceeds 800,000 Pa, the stickiness may be too strong.
If the ratio of (G ″ value at 35 ° C.) / (G ″ value at 25 ° C.) is less than 0.4, there is a risk of stickiness due to the temperature increase in the mouth. Absent.

Next, a method for producing the viscoelastic composition for food of the present invention will be described.
In general, the food viscoelastic composition of the present invention is manufactured and hermetically packaged, packed, stored, transported, and sold by a process including the following processes (1) to (7).

(1) A powder raw material mixture such as a dietary fiber raw material is weighed and mixed into a kneading kneader, and then stirred, and then reduced maltose starch syrup and polydextrose are added and stirred to mix.

(2) When the whole is mixed by stirring and mixing and a little bit of cohesion is observed, the swollen or dissolved gelatin and the dissolved oil and fat are added and stirred and mixed. Heat is generated by friction due to mixing for about 20 to 30 minutes, and the product temperature becomes about 60 ° C. and becomes uniform due to the heat (becomes a habit state).

(3) When the whole becomes smooth after stirring and mixing, the acidulant is added, and when the whole becomes uniform, it is taken out from the kneading kneader.

(4) The composition taken out from the kneading kneader is allowed to cool at room temperature over 24 to 48 hours and aged.

(5) After aging, the dough is molded. For example, the dough is rolled to form a sheet and cut into a predetermined size.

(6) If the products seem to adhere to each other, use a small amount of maltitol powder on the surface as an anti-adhesive agent, and finally coat the surface with a revolving pan, then seal and wrap the product with packaging means. To do.

(7) Sealed and packaged products are stored, transported and sold for sale by known means.

  As mentioned above, although the manufacturing method of the viscoelastic composition for foodstuffs of this invention was described, this invention is not limited to above-mentioned embodiment, Various deformation | transformation and change are possible based on the technical idea of this invention. It is.

  EXAMPLES Next, although an Example and a comparative example demonstrate this invention in detail, unless it deviates from the main point of this invention, it is not limited to these Examples. In the following examples, “%” represents mass%.

Example 1
As shown in Table 1, Acacia dietary fiber is contained at 25% of the total composition, the total dietary fiber is 60%, and carbohydrates, gelatin, vegetable oils and fats used in commercially available general soft candy, A sour agent and an emulsifier were added to constitute a raw material for the viscoelastic composition for food of the present invention.
As shown in Table 1, the raw material of the viscoelastic composition for food of the present invention is syrup, sugar, glucose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, sugar mixed glucose fructose liquid sugar used in commercially available soft candy. Reduced maltose starch syrup (sugar alcohol) was blended without using sugar such as sugar-mixed fructose, glucose liquid sugar, lactose, and powdered koji.
The raw materials of the viscoelastic composition for food according to the present invention shown in Table 1 were mixed and stirred and mixed with a kneading kneader at normal temperature and normal pressure. Heat was generated by friction due to mixing for 10 minutes and mixing was possible. The kneaded material was in a so-called cocoon state, and a part of the kneaded material was stretched to a thickness of 2 mm with a stick and cut into a 9 mm square to prepare a sample for measuring the dynamic viscoelasticity of the food viscoelastic composition of the present invention.

(Dynamic viscoelasticity measurement conditions):
Measuring device: A rheometer for measuring food properties (G-5000, manufactured by UBM) was used.
The dynamic deformation period was set to 0.3 Hz assuming mastication in the oral cavity.
The temperature was not measured at one point, but it was assumed that the temperature would be 35 ° C. during the process of putting food at room temperature of 25 ° C. into the oral cavity and chewing, and the temperature was raised at a rate of 1 ° C./min and continuously measured.
The deformation jig of the sample was a parallel blade method, and a 2 mm thick sample was sandwiched between two flat plates.
The flat plate imparts a sinusoidal torsional strain to the sample at an angle of 1 deg.
The storage elastic modulus (G ′) and the loss elastic modulus (G ″) were automatically measured and displayed by a program attached to the measuring instrument.

FIG. 2 shows the temperature dependence of the storage elastic modulus (G ′), and FIG. 4 shows the temperature dependence of the loss elastic modulus (G ″).
Results of measurement of storage modulus (G ′) and loss modulus (G ″), calculation of ratio of (G ′ value at 35 ° C.) / (G ′ value at 25 ° C.), and (35 ° C. Table 2 summarizes the results of the calculation of the ratio of “G ″ of G” / (G ″ of 25 ° C.).
Table 2 summarizes the results of eating the viscoelastic composition for food of the present invention by 20 panelists and evaluating the chewing response. The results listed in Table 2 were the consensus of almost all 20 panelists.

(Example 2)
Using the raw material of the viscoelastic composition for foods of the present invention described in Example 2 of Table 1 except that 40% of acacia dietary fiber is blended and the total amount of dietary fiber is 60%, the same as in Example 1 A sample for measuring the dynamic viscoelasticity of the viscoelastic composition for food of the present invention was prepared, and the dynamic viscoelasticity measurement was performed.
FIG. 2 shows the temperature dependence of the storage elastic modulus (G ′), and FIG. 4 shows the temperature dependence of the loss elastic modulus (G ″).
Results of measurement of storage modulus (G ′) and loss modulus (G ″), calculation of ratio of (G ′ value at 35 ° C.) / (G ′ value at 25 ° C.), and (35 ° C. Table 2 summarizes the results of the calculation of the ratio of “G ″ of G” / (G ″ of 25 ° C.).
The results of eating the viscoelastic composition for food of the present invention in the same manner as in Example 1 and evaluating the chewing response are summarized in Table 2.

Example 3
Using the raw material of the viscoelastic composition for food of the present invention described in Example 3 of Table 1 except that 10% of Acacia dietary fiber was blended and the total amount of dietary fiber was 50%, the same as in Example 1 A sample for measuring the dynamic viscoelasticity of the viscoelastic composition for food of the present invention was prepared, and the dynamic viscoelasticity measurement was performed.
FIG. 2 shows the temperature dependence of the storage elastic modulus (G ′), and FIG. 4 shows the temperature dependence of the loss elastic modulus (G ″).
Results of measurement of storage modulus (G ′) and loss modulus (G ″), calculation of ratio of (G ′ value at 35 ° C.) / (G ′ value at 25 ° C.), and (35 ° C. Table 2 summarizes the results of the calculation of the ratio of “G ″ of G” / (G ″ of 25 ° C.).
The results of eating the viscoelastic composition for food of the present invention in the same manner as in Example 1 and evaluating the chewing response are summarized in Table 2.

(Comparative Example 1)
Acacia dietary fiber was not blended, and the total amount of dietary fiber was 60% as in Example 1, using the raw materials for the comparative viscoelastic composition for foods described in Table 1, and as in Example 1. Samples for measuring the dynamic viscoelasticity of comparative food viscoelastic compositions were prepared and subjected to dynamic viscoelasticity measurement.
FIG. 2 shows the temperature dependence of the storage elastic modulus (G ′), and FIG. 5 shows the temperature dependence of the loss elastic modulus (G ″).
Results of measurement of storage modulus (G ′) and loss modulus (G ″), calculation of ratio of (G ′ value at 35 ° C.) / (G ′ value at 25 ° C.), and (35 ° C. Table 2 summarizes the results of the calculation of the ratio of “G ″ of G” / (G ″ of 25 ° C.).
The results of eating the viscoelastic composition for food of the present invention in the same manner as in Example 1 and evaluating the chewing response are summarized in Table 2.

(Comparative Example 2)
Other than purchasing “Hi-chu” [registered trademark, Morinaga Seika Co., Ltd.], a commercially available soft candy, extending to a thickness of 2 mm with a stick and cutting in the same manner as in Example 1 to obtain a sample for measuring dynamic viscoelasticity Measured dynamic viscoelasticity in the same manner as in Example 1.
FIG. 2 shows the temperature dependence of the storage elastic modulus (G ′), and FIG. 4 shows the temperature dependence of the loss elastic modulus (G ″).
Results of measurement of storage modulus (G ′) and loss modulus (G ″), calculation of ratio of (G ′ value at 35 ° C.) / (G ′ value at 25 ° C.), and (35 ° C. Table 2 summarizes the results of the calculation of the ratio of “G ″ of G” / (G ″ of 25 ° C.).
The results of eating the viscoelastic composition for food of the present invention in the same manner as in Example 1 and evaluating the chewing response are summarized in Table 2.

(Comparative Example 3)
A commercially available gummy candy, “Meiji fruit juice gummy” (Grape flavor) [registered trademark, Meiji Seika Co., Ltd.] is purchased, stretched to a thickness of 2 mm with a stick, cut in the same manner as in Example 1, and measured for dynamic viscoelasticity. The dynamic viscoelasticity measurement was performed in the same manner as in Example 1 except that the sample was used as a sample.
FIG. 3 shows the temperature dependence of the storage elastic modulus (G ′), and FIG. 5 shows the temperature dependence of the loss elastic modulus (G ″).
Results of measurement of storage modulus (G ′) and loss modulus (G ″), calculation of ratio of (G ′ value at 35 ° C.) / (G ′ value at 25 ° C.), and (35 ° C. Table 2 summarizes the results of the calculation of the ratio of “G ″ of G” / (G ″ of 25 ° C.).
The results of eating the viscoelastic composition for food of the present invention in the same manner as in Example 1 and evaluating the chewing response are summarized in Table 2.

In addition, the raw material name described in Comparative Examples 2 and 3 in Table 1 is the raw material name described in the product.
The moisture content of the food viscoelastic composition of the present invention of Examples 1 to 3 is 15%, and the moisture content of the comparative food viscoelastic composition of Comparative Examples 1, 2, and 3 is 15%, 7% and 15%.

From Table 2, the viscoelastic compositions for foods of Examples 1 to 3 of the present invention all have sustained chewing, strong stickiness in the mouth, good mouthfeel, and sufficient texture can be obtained. I understand.
The viscoelastic composition for food of the present invention of Example 2 has a higher acacia dietary fiber content than the viscoelastic composition for food of the present invention of Example 1, so that the temperature change of the elastic modulus is small and the texture is also the same. It became hard.
Since the viscoelastic composition for food of the present invention in Example 3 has less acacia dietary fiber content than the viscoelastic composition for food of the present invention in Example 1, the temperature change of the elastic modulus is slightly larger, and the texture At the same time, it becomes soft but no problem.

  On the other hand, from Table 2, the comparative viscoelastic composition for food of Comparative Example 1 has a hard texture and a large change in elastic modulus due to temperature rise. In the viscoelastic composition for food, the initial texture is preferable, but the change in elastic modulus due to temperature rise is large, and the chewing texture does not persist when the temperature rises. The comparative viscoelastic composition for food of Comparative Example 3 is Although the texture is soft and gummy candy is different from soft candy, the temperature change of the texture is small, but the hardness is insufficient and it is not chewy.

The viscoelastic composition for foods of the present invention is a viscoelastic composition for foods containing dietary fiber as an essential main component, characterized in that it has the above-mentioned properties (A) and (B).
By using a viscoelastic composition for foods containing dietary fiber as an essential main component and having the above-mentioned properties (I) and (B), it becomes possible to produce a soft candy with a chewy texture, and the stickiness in the mouth It is strong and has a good mouthfeel, and even a small candy can provide a sufficient texture, so it is not limited to candy, but it gives a crunchy texture when mixed with the intermediate sand portion of baked goods and chocolate candy. In addition, it can be applied as an edible gum instead of an inedible gum that uses synthetic resin, and since it contains a large amount of dietary fiber, it activates enteric bacteria and contributes to health promotion Since it has a remarkable effect, the industrial utility value is very large.

Claims (2)

A viscoelastic composition for foods containing dietary fiber as an essential component, the food viscoelastic composition having the following properties (A) and (B):
Characteristic:
(B) The value of the storage elastic modulus (G ′) obtained by performing dynamic viscoelasticity measurement by the following formula (1) is in the range of 100,000 Pa to 600,000 Pa in the range of 25 ° C. to 35 ° C. The ratio of (G ′ value at 35 ° C.) / (G ′ value at 25 ° C.) is 0.5 or more and less than 1.
(B) The value of the loss elastic modulus (G ″) obtained by performing dynamic viscoelasticity measurement by the following equation (2) is in the region of 200,000 Pa to 800,000 Pa in the region of 25 ° C. to 35 ° C. , (Value of G ″ at 35 ° C.) / (Value of G ″ at 25 ° C.) is 0.4 or more and less than 1.
G ′ (ω) = σ1 / γ0 (1)
G ″ (ω) = σ2 / γ0... Formula (2)
In Equation (1), ω is angular velocity, σ1 is elastic component stress, γ0 is vibration strain, ω is angular velocity, σ2 is viscous component stress, and γ0 is vibration strain. Show.   The dietary fiber excluding acacia dietary fiber, which is a kind of the dietary fiber, is contained in an amount of 40% by mass or more and less than 90% by mass with respect to the whole composition, and the acacia dietary fiber is contained in an amount of 10 to 40% by mass with respect to the whole composition. The viscoelastic composition for food according to claim 1, wherein:

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