JP2013111026A - Fat substitute composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat substitute composition having fat-like sensual characteristics having palatability with body, in spite of containing no fat as the raw material; to provide a method for producing the composition; and to provide a fat decreased food including the fat substitute composition.SOLUTION: This fat substitute composition includes spheroid particles made by three ingredients of (a) tannic acid, (b) collagen and (c) gum arabic. The particle has an average particle size of 1.0-20.0 μm. The fat decreased food including the fat substitute composition is also provided.

Description

  The present invention relates to a fat replacement composition comprising fat globule-like particles. Moreover, this invention relates to the manufacturing method of the said fat substitute composition, and the fat reduction food product containing the said composition.

  In line with people's health consciousness, many products that reduce fat and reduce fat and calories such as non-fat milk, low-fat milk coffee, and calorie half mayonnaise are being sold. However, when fat content is reduced, the texture from the mouth to the mouth and over the throat becomes poor. “Body” is also expressed as “Body” in English, and expresses the richness and thickness of the taste, which is an important factor in the taste. In oil-in-water emulsified foods such as cream, it is considered that the fine texture caused by fat globules is involved as an element that makes the body perceptible. Therefore, a cream substitute food ingredient containing non-aggregating modified protein particles ( Patent Document 1), various fat substitutes based on the formation of fat globule-like fine particles, such as a composition having a smooth fat emulsion-like sensory property containing modified whey protein particles (Patent Document 2) Has been.

  In particular, regarding dairy products, since the price of dairy materials has been rising in recent years, it is a major challenge in the future to provide a feeling of milk fat while reducing dairy materials.

  Moreover, whipped cream is known as a food rich in milk fat, and is widely used as a filling or topping material for confectionery and bread. However, since whipped cream contains about 40% lipid and is a high-calorie food, it tends to be avoided in recent health-oriented and diet-oriented situations. Therefore, as a non-fat whipped cream substitute, there is also a proposal of a whipped cream-like food (Patent Document 3) using gelatin and carrageenan, and a whipped cream-like food (Patent Document 4) obtained by heating egg white and sugar after whipping. Although it was made, it had a smooth, light mouthfeel and a lack of richness perceived by fat globules.

JP-T-2-502254 Special table 2003-535609 gazette JP-A-5-63 JP 2006-129745 A

An object of the present invention is to provide a fat substitute composition having a fat-like sensory characteristic of having a rich mouthfeel and a method for producing the same, although fat is not included as a raw material.
Another object of the present invention is to provide a reduced fat food containing the fat substitute composition.

  In order to achieve the above-mentioned object, the present inventors have conducted intensive research. As a result, when three components of tannic acid, collagen and gum arabic were added, fat globule-like particles were obtained. It has been found that the acid astringency and the unpleasant taste of collagen are reduced, and the present invention has been completed.

That is, the gist of the present invention is as follows.
[1] (a) Tannic acid,
(B) collagen,
(C) a fat substitute composition comprising spheroidal particles formed by three components of gum arabic, wherein the particles have an average particle size in the range of 1.0 to 20.0 μm;
[2] The ratio [A], [B], [C] (unit:% by weight) of the contents (a), (b), (c) is within the range of the following formula [1] A fat substitute composition as described in
i) 3.0 ≦ ([B] / [A]) ≦ 20.0
ii) 0.5 ≦ ([B] / [C]) ≦ 5.0
[3] The fat substitute composition according to [1] or [2], which is a substitute for milk fat,
[4] A fat-reducing food containing the fat substitute composition according to any one of [1] to [3],
[5] The method for producing a fat substitute composition according to any one of the above [1] to [3], comprising a step of mixing A1 and B2 below, or A2 and B1, or A2 and B2.
A1: An aqueous solution containing tannic acid or an aqueous solution A2: An aqueous solution containing tannic acid and gum arabic B1: An aqueous solution containing collagen or an aqueous solution containing it B2: An aqueous solution containing collagen and gum arabic.

  Since the fat substitute composition of the present invention has fat-like sensory characteristics, for example, by using the fat substitute composition as a fat content in an oil-in-water emulsified food, while reducing the amount of lipid, It is possible to perceive a certain rich taste. Moreover, the astringent taste of tannic acid and the unpleasant taste of collagen are reduced, and these beauty and health effects can be obtained without reducing the palatability.

Hereinafter, the present invention will be described in more detail.
The fat substitute composition of the present invention comprises:
(A) tannic acid,
(B) collagen,
(C) It includes spheroidal particles formed by three components of gum arabic, and the particles have an average particle diameter in the range of 1.0 to 20.0 μm.

[(A) Tannic acid]
Tannic acid is a kind of polyphenol that is abundant in plants such as pentaploid and gallic and is a component that has been used as a traditional Chinese medicine and astringent since ancient times. The molecular formula of tannic acid is C ₇₆ H ₅₂ O ₄₆ , and the following formula (1):

It is a hydrolyzed tannin having the chemical structure shown below. In the present invention, industrially purified tannic acid can be used, but an extract of a high tannic acid-containing natural plant containing a large amount of tannic acid such as pentaploid and gallic or semi-purified product thereof may be used as it is. Good.

  0.1 to 10 weight% is preferable and, as for content of the said (a) tannic acid in the fat substitute composition of this invention, 0.2 to 5 weight% is more preferable.

[(B) Collagen]
Collagen is a major constituent protein in animal tissues and is known to exist throughout the skin, blood vessels, viscera, bones and the like. In addition to gelatin obtained by heating and denaturing collagen, collagen peptide obtained by hydrolyzing it with enzymes or the like is also referred to as collagen.

  In the present invention, collagen can be used without any particular limitation regarding the origin organism, the production method, and the jelly strength. The molecular weight is not particularly limited, but an average molecular weight of 5,000 or more is preferable from the viewpoint of reducing the astringent taste of tannic acid and imparting a rich taste. Information on the molecular weight of collagen is obtained by quantitative methods such as viscosity measurement, HPLC, and gel filtration, and it is possible to use already known methods. Here, the average molecular weight means the weight average molecular weight.

  The content of the collagen (b) in the fat substitute composition of the present invention is preferably 1 to 25% by weight, and more preferably 1 to 20% by weight.

[(C) gum arabic]
Gum arabic is also called acacia gum, gum arabic, or acacia dietary fiber, and is a polysaccharide collected from leguminous gum arabic (scientific name Acacia senegal) that grows in the tropics.

  The content of the (c) gum arabic in the fat substitute composition of the present invention is preferably 0.2 to 20% by weight, and more preferably 1 to 10% by weight.

In particular, in the fat substitute composition of the present invention, the (a) tannic acid content [A] (% by weight), the (b) collagen content [B] (% by weight), and the (c) gum arabic. It is preferable to adjust the content [C] (% by weight) of the component to the range of the following formula.
i) 3.0 ≦ ([B] / [A]) ≦ 20.0
ii) 0.5 ≦ ([B] / [C]) ≦ 5.0

With regard to i), when ([B] / [A]) is less than 3.0, the masking of the astringent taste derived from tannic acid is insufficient and the effect of imparting richness cannot be obtained sufficiently. Moreover, when ([B] / [A]) exceeds 20.0, inconvenient phenomena such as gelation and viscosity increase occur. ([B] / [A]) is more preferably 5.0 ≦ ([B] / [A]) ≦ 10.0.
Regarding (ii), when ([B] / [C]) is less than 0.5, a large amount of gum arabic will adversely affect the taste and viscosity. If ([B] / [C]) exceeds 5.0, tannic acid and collagen will aggregate. ([B] / [C]) is more preferably 1.0 ≦ ([B] / [C]) ≦ 3.0.

[Optional ingredients]
The fat substitute composition of the present invention includes, as desired, sugar, fruit juice, vegetable juice, soy milk, dairy products, teas, coffee, chocolates, alcohols, glycerin, acidulant, flavor, colorant, dietary fiber, You may contain arbitrary components, such as vitamins, minerals, an amino acid, protein, fats and oils, an emulsifier, a stabilizer, a thickening polysaccharide, and a high sweetness degree sweetener. By appropriately selecting these optional components, the range of palatability can be expanded. In addition, what is necessary is just to use the said arbitrary component in the range which does not have a bad influence on palatability and physical stability.

〔particle〕
The fat substitute composition of the present invention has fat-like sensory characteristics by containing spheroidal particles formed by the three components (a), (b), and (c).

  It can be confirmed that the particles are composed of the three components (a), (b) and (c) by mixing these three components in water to produce a cloudy colloid.

  The particles can be confirmed as spheroidal insoluble particles by visual observation with an optical microscope having a magnification of 1,000 times. The spheroid is a shape of a rotator obtained by using an ellipse as a major axis or a minor axis as a rotation axis, and includes a spherical shape and a flat ball. By using the spheroid as described above, sensory characteristics such as mouth feel can be improved.

The average particle diameter of the particles is in the range of 1.0 to 20.0 μm. When the average particle size is less than 1.0 μm, the rich feeling per mouth is weak. When the average particle diameter is more than 20.0 μm, the feeling of richness is poor and the mouth feels rough.
The average particle diameter of the particles is preferably in the range of 1.0 to 10.0 μm, and more preferably in the range of 1.0 to 5.0 μm from the viewpoint of imparting richness (dense feeling).

  The average particle size of the particles is determined based on volume using a laser diffraction particle size distribution analyzer (for example, “SALD” series, manufactured by Shimadzu Corporation). It is calculated by measuring the particle size distribution on the basis of how much volume the diameter particles occupy.

Since the fat substitute composition of the present invention has fat-like sensory characteristics, it can be used as a milk fat substitute.
For example, substitutes for milk-containing foods such as milk drinks, creams, whipped creams, ice creams, milk candy and the like can be obtained. The fat substitute composition of the present invention can also be used as a raw material. For example, it can be added to foods containing milk to increase the richness of milk. Moreover, since it has the same physical characteristics as milk in terms of foamability and bubble stability, it is possible to give an equivalent overrun and texture even when the milk raw material is replaced with the present composition in whipped cream or ice cream.

  In the method for producing the fat substitute composition of the present invention having the above-described configuration, when the component (a), the component (b) and the component (c) are mixed, the component (c) is previously added to the component (a) and / or Alternatively, it is mixed and dissolved with the component (b) to form a solution. Moreover, what is necessary is just to add another arbitrary component at arbitrary processes.

That is, the fat substitute composition of the present invention can be produced by the following step of mixing A1 and B2, or A2 and B1, or A2 and B2.
A1: A tannic acid or an aqueous solution containing it A2: An aqueous solution containing tannic acid and gum arabic B1: Collagen or an aqueous solution containing it B2: An aqueous solution containing collagen and gum arabic

  The conditions for mixing the above components are not particularly limited, but in order to prevent rapid agglomeration at the reaction interface, they are mixed with stirring or mixed in a state heated to about 60 ° C. Is preferred.

The present invention also provides a food with reduced fat. That is, in food products that are usually oil-in-water emulsified foods, by replacing some or all of the fat globules with particles formed by the three components (a), (b), and (c), The fat content can be reduced while maintaining the richness of fat globules. Examples of the oil-in-water emulsified food include chocolate cream and mayonnaise, in addition to dairy products such as milk beverages and creams.
The fat-reducing food can be easily produced by using the fat substitute composition instead of the milk raw material. The degree of substitution between the fat substitute composition and the milk raw material is not particularly limited, and may be a part or the whole.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.

Example 1
[Preparation of Emulsion Composition A]
1 g of gelatin (trade name: APH-250, manufactured by Nitta Gelatin Co., Ltd., hereinafter the same) and 1 g of gum arabic (trade name: Instant Gum AB, manufactured by Colloid Naturel International Co., Ltd., hereinafter the same) are dissolved in water at 70 ° C., and 80 g An aqueous solution of was prepared. An aqueous solution prepared by dissolving 0.24 g of tannic acid (trade name: Tannic acid AL, manufactured by Fuji Chemical Industry Co., Ltd., the same below) in water at 60 ° C. and adding it to 20 g was added and mixed to form a white emulsion composition. Product A was obtained. The resulting composition had no collagen odor or astringent taste, and made the mouth feel and the throat perceivable.

(Example 2)
[Preparation of Emulsion Composition B]
2 g of gelatin and 2 g of gum arabic were dissolved in water at 80 ° C. to prepare a 30 g aqueous solution. An aqueous solution prepared by dissolving 0.7 g of tannic acid (trade name: Tannic acid AL, manufactured by Fuji Chemical Industry Co., Ltd., the same below) in water at 80 ° C. and adding it to 70 g was added and mixed to obtain a white emulsion composition. Product B was obtained. The resulting composition had no collagen odor or astringent taste, and made the mouth feel and the throat perceivable.

(Example 3)
[Preparation of Cream Composition C]
40 g of sugar, 40 g of enzyme starch syrup (Bx.75, manufactured by Nippon Corn Starch Co., Ltd., hereinafter the same), 5 g of gum arabic, and 10 g of water were mixed together. Concentrate with heating to 84 (water content 16%), then add and mix a solution of collagen peptide (trade name: SCP-5200, manufactured by Nitta Gelatin Co., Ltd.) 10 g in 8 g of water, and finally tannic acid A solution obtained by dissolving 2 g in 4 g of water was added and mixed to obtain a creamy composition C. The resulting composition had no collagen odor or astringent taste, and made the mouth feel and the throat perceivable.

Example 4
[Preparation of whipped cream-like composition D]
20 g of collagen peptide (trade name: HBC-P20, manufactured by Nitta Gelatin Co., Ltd.) was dissolved in 28 g of water at 60 ° C. An aqueous solution prepared by dissolving 4 g of tannic acid and 10 g of gum arabic in 20 g of water at 60 ° C. was added and mixed. Thereafter, the mixture was transferred to a bowl, 10 g of sugar was added, and the mixture was bubbled with a hand mixer while cooling in an ice bath until the specific gravity became 0.5, whereby a whipped cream-like composition C was obtained. The resulting composition had no collagen odor or astringent taste, and made the mouth feel and the throat perceivable.

<Particle size distribution measurement>
About the insoluble particle | grains in the composition of Examples 1-4, the particle size distribution was measured by the well-known method using the laser diffraction type particle size distribution measuring apparatus ("SALD-2000J", Shimadzu Corp. make). Specifically, water at 40 ° C. is added to the sample while stirring, diluted to a measurable concentration, put into a sampler stirring tank, and the pump speed adjustment knob is set to position 6 while stirring. Distribution was measured. As a distribution criterion, a volume criterion (how much volume a particle having a specific particle diameter occupies in the total volume of all particles) was used. The average particle size was calculated by software for the apparatus (WingSALD-2000J, manufactured by Shimadzu Corporation). As a result, the average particle diameters of the compositions of Examples 1 to 4 were 2.4 μm, 16.6 μm, 2.5 μm, and 2.2 μm, respectively, and in each case, 2 particles with a diameter exceeding 100 μm were 2 %.

<Observation of particle shape>
When the insoluble particles in the compositions of Examples 1 to 4 were observed with an optical microscope (“BX41” manufactured by Olympus Corporation) at a magnification of 1,000 times, it was confirmed that they were uniformly spheroidal. .

(Comparative Example 1)
1 g of gelatin and 1 g of gum arabic were dissolved in 70 ° C. water to prepare a 100 g aqueous solution. The resulting aqueous solution did not feel rich and strongly felt an unpleasant collagen odor, and when it was cooled to room temperature, it gelled.

(Comparative Example 2)
1 g of gelatin was dissolved in 70 ° C. water to prepare an 80 g aqueous solution. When 0.24 g of tannic acid was dissolved in water at 60 ° C. and an aqueous solution prepared to 20 g was added and mixed, aggregation occurred immediately and a precipitate was formed.

(Comparative Example 3)
1 g of gum arabic was dissolved in 70 ° C. water to prepare an 80 g aqueous solution. An aqueous solution prepared by dissolving 0.35 g of tannic acid in 60 ° C. water to 20 g was added thereto to prepare an aqueous solution. The obtained aqueous solution did not feel rich and felt an unpleasant astringent taste of tannic acid.

(Comparative Example 4)
An aqueous solution was prepared in the same manner as in Example 1 except that tannic acid in Example 1 was replaced with tannin (trade name: Pancil PS-M, manufactured by Release Scientific Industrial Co., Ltd.). The resulting aqueous solution had a brown precipitate but did not become cloudy and had a reduced collagen odor, but no richness was felt. When cooled to room temperature, it gelled.

(Example 5)
[Preparation of milk coffee-style beverage]
To 100 g of the emulsion composition A, 2 g of instant coffee powder and 9 g of sugar dissolved in 10 g of water at 60 ° C. were added, and 0.02 g of milk flavor was added to prepare a milk coffee-style beverage. The resulting beverage had a milky body from mouthfeel to throat and was fat-free but looked and tasted much like milk coffee.

(Example 6)
[Preparation of creaming powder]
1 g of sodium caseinate and 0.1 g of milk flavor were added to 100 g of the emulsion composition B, freeze-dried and then pulverized to obtain creaming powder. When this was added to coffee, a mild body could be imparted.

(Example 7)
[Preparation of milk-like hard candy]
500 g of sugar and 450 g of enzyme starch syrup are mixed and dissolved, concentrated in a vacuum kettle at −550 mmHg and 115 ° C. to a moisture value of 5.0% by weight, and then added with 150 g of creamy composition C, and further a moisture value of 3.0 After concentrating to weight%, 1 g of milk flavor was added and mixed to obtain a hard candy. The obtained hard candy was a smooth licking candy with a milky body.

(Example 8)
[Preparation of whipped cream]
100 g of fresh cream (manufactured by Takanashi Dairy Co., Ltd.) and 5 g of sugar were mixed, whipped to a specific gravity of 0.5 while cooling in an ice bath, and then mixed with 100 g of whipped cream-like composition D kept at 35 ° C. to obtain whipped cream. . The obtained whipped cream was a low-fat whipped cream with a rich feeling and excellent palatability.

Example 9
[Preparation of ice cream]
20 g of skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.), 20 g of sugar, 10 g of enzyme starch syrup, 20 g of egg yolk, 0.1 g of vanilla flavor, 60 g of water at 40 ° C. are stirred and mixed with a hand mixer, and 40 g of whipped cream composition D is added. The mixture was mixed while being cooled in an ice bath, and then cooled in a freezer to obtain an ice cream. The obtained ice cream was a low-fat and thick ice cream.

Claims (5)

(A) tannic acid,
(B) collagen,
(C) A fat substitute composition comprising spheroidal particles formed by three components of gum arabic, wherein the particles have an average particle size in the range of 1.0 to 20.0 μm. The fat according to claim 1, wherein the ratio of the contents [A], [B], and [C] (unit: wt%) of the (a), (b), and (c) is within the range of the following formula. Alternative composition.
i) 3.0 ≦ ([B] / [A]) ≦ 20.0
ii) 0.5 ≦ ([B] / [C]) ≦ 5.0   The fat substitute composition according to claim 1 or 2, which is a substitute for milk fat.   The fat reduction foodstuff containing the fat substitute composition in any one of Claims 1-3. The manufacturing method of the fat substitute composition in any one of Claims 1-3 including the process of mixing following A1 and B2, or A2 and B1, or A2 and B2.
A1: A tannic acid or an aqueous solution containing it A2: An aqueous solution containing tannic acid and gum arabic B1: Collagen or an aqueous solution containing it B2: An aqueous solution containing collagen and gum arabic