JP2014003931A - Low-calorie food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low-calorie food product with rich taste, thick and integrated flavor as a whole, and viscosity intrinsic to the food product which imparts taste meltable in the mouth and aftertaste.SOLUTION: The low-calorie food product contains a raw material including cooked fat, wheat flour, a sweetener having a high degree of sweetness, and a sugar-less liquid food as main constituent, having a fat content of 3 mass% or less.

Description

  The present invention relates to a low calorie food.

Conventional heat-sterilized foods such as curry sauce and stew are cooked together with sauces (liquid foods) containing solid fat, flour and spices, and ingredients such as vegetables and meat. In these foods, a relatively large amount of solid fat is usually used as oil and fat, and this is produced by mixing and heating flour, spices and the like. However, the current situation is that foods with a reduced content of fats and oils and wheat flour are required from a low calorie orientation. For this reason, various foods that do not use fats and oils, or that have a low fat content and a low flour content have been proposed (for example, JP-A-4-507348).
However, fats and oils are important raw materials for characterizing the flavor of foods, and when the fats and oils content is lowered, the flavors of foods are likely to be lowered. In addition, wheat flour is a raw material that characterizes the flavor of food, and is a main raw material for imparting the viscosity and mouthfeel of the sauce. As in the prior art, when the food is made low in fat and oil and is replaced with flour and dietary fiber and thickener are used, the flavor of the food disappears and the taste of spices and seasonings is felt monotonously. , It becomes a flavor without a thickness and a sense of unity. In addition, when dietary fiber or a thickener is used, the inherent viscosity of the food that gives mouthfeel and aftertaste is impaired, resulting in an artificial and strange viscosity.

JP-A-4-507348

  An object of the present invention is to provide a low-calorie food that has a rich taste, has a thickness and a sense of unity as a whole, and has the inherent viscosity of a food that provides a mouthfeel and aftertaste.

  The present invention is a low-calorie food containing mainly a liquid food containing a raw material containing cooking oil and fat, wheat flour, and a high-intensity sweetener and not containing sugar, and containing lipids A low-calorie food having an amount of 3% by mass or less is provided.

  According to the present invention, it is possible to provide a low-calorie food that has a rich taste, has a thickness and a sense of unity as a whole, and has the inherent viscosity of a food that provides a mouthfeel and aftertaste.

The low-calorie food of the present invention is characterized by containing mainly a liquid food containing a raw material containing a cooked oil and fat, wheat flour, and a high-intensity sweetener and not containing sugar.
The form of the food of the present invention is not particularly limited. For example, retort food, aseptically filled food (sterile fluidized food is aseptically filled in a container), chilled food (filled in a container) And food sterilized at a lower temperature than retort food). These can be provided as heat-sterilized low-calorie foods filled and sealed in containers.
Moreover, the kind of food of the present invention is not particularly limited, and examples thereof include stew, potage, soup, curry, cream-based spread, and filling. The food of the present invention is cooked with a sauce (liquid food) containing, for example, fats and oils, flour and spices as a main ingredient, and ingredients such as vegetables and meat added thereto as necessary. The liquid food and ingredients can be selected according to a conventional food menu.
Moreover, in this invention, a low calorie means 50 kcal / 100g or less. The food of the present invention is preferably 45 kcal / 100 g or less.
Although the kind of fats and oils used by this invention is not specifically limited, For example, vegetable oils and fats, such as animal and vegetable fats and oils, Preferably rapeseed oil etc. are mentioned. In the present invention, fats and oils are not directly (as is) distributed to foods but distributed as cooking oils and fats. That is, the food of the present invention contains fats and oils in such a manner that “fats and fats” are not displayed on the raw material of the product.
Although the raw material containing the fats and oils which performed the cooking process contained in the foodstuff of this invention is not specifically limited, For example, it can manufacture by heat-mixing with another raw material, emulsifying, etc. Moreover, the raw material containing the fats and oils which performed the cooking process may be a processed raw material containing fats and oils, such as butter and cream. The raw material containing the oil and fat subjected to the cooking treatment is preferably wheat flour roux, fresh cream, saute onion and the like. The raw material containing the fats and oils which gave these cooking processes can be used individually or in mixture of 2 or more types. The lipid content in the food of the present invention is 3% by mass or less, preferably 0.5 to 3% by mass, more preferably 0.75 to 3.0% by mass, and still more preferably 1. It is 0-3.0 mass%. The lipid content in the food of the present invention is the ratio of the mass of lipid in the total mass of the food (liquid food, or the total mass when ingredients are included). By including fats and oils that have been cooked in a liquid food and containing lipids in the above-mentioned range, the food has a good flavor and low calories can be achieved. The lipid content can be specified as an analytical value according to the nutritional component display.

The high-intensity sweetener contained in the food of the present invention is not limited to a specific one, and examples thereof include sucralose, acesulfame potassium, thaumatin, aspartame, saccharin, stevia, neotame, licorice extract and the like. High intensity sweeteners are preferably sucralose and acesulfame potassium. These high-intensity sweeteners can be used alone or in admixture of two or more. It is best to combine sucralose and acesulfame potassium. The content of the high-intensity sweetener in the food of the present invention is preferably 0.003 to 0.03% by mass, more preferably 0.005 to 0.02% by mass, and still more preferably 0.005. -0.015 mass%. In the case of sucralose, it is preferably 0.001 to 0.03% by mass, more preferably 0.001 to 0.02% by mass, and still more preferably 0.001 to 0.01% by mass. In the case of acesulfame potassium, it is preferably 0.001 to 0.03% by mass, more preferably 0.001 to 0.02% by mass, and still more preferably 0.001 to 0.015% by mass. In addition, in this specification, content of a raw material points out the ratio of the mass of each raw material to the mass of the whole foodstuff.
The food of the present invention does not contain sugar. That is, sugar is not included in the food in such a manner that “sugar” is displayed on the raw material of the product. By not containing sugar, the amount of fat and flour added can be increased by the amount of calories. In the food of the present invention, it is preferable not to add a saccharide sweetener other than sugar, that is, monosaccharides such as glucose and fructose, disaccharides such as maltose, oligosaccharides and sugar alcohols directly (as is).
In the present invention, the flour may be distributed to the liquid food in any form, but it is preferably distributed as a form subjected to a cooking process such as flour roux, and includes the oil and fat subjected to the above cooking process. It is preferable to distribute as a raw material.
Hereinafter, the case where the raw material containing the fats and oils which performed the said cooking process is wheat flour roux is demonstrated. Wheat flour roux generally refers to a product obtained by heat-treating a raw material containing wheat flour and / or starch and fats and oils. Examples of wheat flour include medium flour, strong flour, semi-strong flour, and weak flour. These flours can be used alone or in admixture of two or more. Examples of the starch include conventionally known starches such as potato starch, wheat starch, corn starch, tapioca starch, and glutinous rice starch, and these modified starches may also be used. These starches can be used alone or in admixture of two or more. Moreover, natural fats and oils, processed fats and oils, a mixture thereof, etc. are mentioned as fats and oils which can be used as a raw material of roux. For example, butter, margarine, lard, beef tallow, and mixtures thereof. These fats and oils can be used individually or in mixture of 2 or more types. When heat-treating wheat flour and / or starch and raw materials containing fats and oils, the heating temperature is preferably heated so that the raw material temperature is 110 ° C. or higher, and heated to reach 110 ° C. or higher and 140 ° C. or lower. More preferably. The heat treatment time is preferably about 3 to 120 minutes. The content of flour in the food of the present invention is preferably 0.5 to 3% by mass, more preferably 0.5 to 2.5% by mass, and further preferably 0.5 to 2% by mass. . By containing wheat flour in such a range, it is possible to obtain a thick viscosity and mouthfeel of liquid food, and to achieve a low calorie with good flavor.

The food of the present invention may further contain dietary fiber and a thickener in the liquid food.
The dietary fiber is not limited to a specific one, but is preferably derived from a fruit selected from the group consisting of citrus fruits and apples. Citrus fruits include lemon, lime, orange, grapefruit and the like. As dietary fiber, the residue obtained by squeezing the fruit can be used. For example, dietary fiber can be obtained by drying and crushing the residue produced when pectin is collected from the fruit. The fruit-derived dietary fiber contains water-soluble dietary fiber and water-insoluble dietary fiber, and can be imparted with a desired viscosity when used in combination with a thickener. Such dietary fiber is preferable because there is no specific scent of dietary fiber. Moreover, it is preferable that dietary fiber contains 50-90 mass% of water-insoluble dietary fiber. Examples of such dietary fiber include indigestible dextrin, Hervacel AQ Plus (manufactured by Dainippon Sumitomo Pharma Co., Ltd.), and the like. Content of the dietary fiber in the foodstuff of this invention becomes like this. Preferably it is 0.1-5 mass%, More preferably, it is 0.2-3 mass%, More preferably, it is 0.4-2 mass%.
The thickener is not particularly limited as long as it can be used as a food, and examples thereof include xanthan gum, gellan gum, guar gum, carrageenan, gelatin, tamarind seed gum, locust bean gum and the like. Xanthan gum is particularly preferable. The content of the thickener in the food of the present invention is preferably 0.01 to 0.5% by mass, more preferably 0.02 to 0.3% by mass, and still more preferably 0.02 to 0%. .2% by mass.
Depending on the final form intended for the liquid food, flavor materials such as various seasonings, pastes of vegetable materials (for example, tomato paste, potato paste, apple paste, onion paste, pumpkin paste, broccoli paste, etc. ) And the like.
The liquid food may contain spices and the like. The spice is not particularly limited, and conventionally known spices can be used. Specific examples of spices include, for example, one selected from cardamom, cloves, nutmeg, fenugreek, laurel, fennel, coriander, cumin, caraway, thyme, sage, crust, pepper, chili, mustard, ginger, turmeric, paprika, etc. Or 2 or more types can be mixed and used. The kind of spices to be used may be appropriately adjusted according to the required final product flavor.
In the food of the present invention, the calorie of the liquid food preferably accounts for 40% or more of the total calories of the food, more preferably 50% or more, and more preferably 60% or more. In other words, liquid foods contain fats and flours that have been cooked according to the amount of calories in the above range, so that liquid foods have a rich taste, a flavor with a sense of thickness and unity, and a mouthfeel. In addition, it can achieve the inherent viscosity of foods that give an aftertaste and low calories. From the same point, in the food of the present invention, the liquid food should occupy 60% or more of the total mass of the food, more preferably 70% or more, and more preferably 80% or more.

The case where the foodstuff of this invention contains an ingredient further is demonstrated.
The ingredients may be animal or vegetable. Examples of animal ingredients include chicken, pork, beef and seafood. The plant ingredients include root vegetables such as potato, carrot, burdock and radish; beans such as couch and edamame; stem vegetables such as lotus root and asparagus; leaf vegetables such as spinach, Chinese cabbage and cabbage; eggplant and tomato Fruit and vegetable such as broccoli and cauliflower; Algae such as seaweed, hijiki and kombu; Mushrooms such as shimeji, mushroom and maitake; Fruits such as pineapple and apple; and seeds such as almond and sesame Etc. About the processing method of these materials, what is necessary is just to employ | adopt the method known conventionally about each material. These ingredients may be used by appropriately adjusting the amount of calories in order to achieve low calories in food.

The food of the present invention includes, for example, a step of preparing food (food preparation step), a step of filling and sealing food in a container (filling and sealing step), a step of heat sterilizing the food (heat sterilization step), You may manufacture by the method containing.
In the food preparation step, foods may be prepared by a conventional method by appropriately blending the above materials. The food of the present invention includes the above prepared (cooked) food.
The heat sterilization treatment step may be performed before the prepared food is filled and sealed in the container, or after the container is filled and sealed. Moreover, what is necessary is just to perform the heat sterilization process of a foodstuff by a conventionally well-known method. For example, when the food is a retort food, the prepared food is filled in a retort pouch, sealed, and heated at 120 to 125 ° C. for 20 to 60 minutes for retort processing.
Moreover, what is necessary is just to perform filling and sealing of the foodstuff to a container by a conventionally well-known method.
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to the Example shown below at all.

(Examples 1-2 and Comparative Examples 1-3)
Herbacel or indigestible dextrin, xanthan gum and a part of water were mixed to obtain a mixed solution. Curry sauce is prepared by heating this mixture and the other ingredients shown in Table 1 (the amount is expressed in mass%) to 95 ° C while stirring in a heating kettle, and filling the retort pouch. Sealed and retorted. The flour roux was prepared by roasting 40% by weight of beef tallow and 60% by weight of wheat flour.

各実施例及び比較例の数値の単位は質量％である。
カロリーは、カロリーを持ち込む主な原料（成分）１ｇあたりのＫｃａｌを表す。
生クリーム（乳製品）は、脂質５０質量％を含む。
ヘルバセルとして、レモン・ライム由来の食物繊維である『ヘルバセルＡＱプラスＣＦ』（大日本住友製薬（株）製）を使用した。
表１より、牛脂を直接（そのまま）加え、小麦粉を用いずに、食物繊維と増粘剤とを含んで粘性を付けた低カロリーのカレーソースでは、カレー本来の粘性及び風味が全く達成できなかった（比較例１）。また、砂糖を加え、そのカロリー分だけ実施例１のものより小麦粉ルウ、小麦粉及び生クリームの加配量を減らした低カロリーのカレーソースでは、カレー本来の粘性及び風味は達成できなかった（比較例２）。さらに、砂糖を加えず、実施例１のものと同等量の小麦粉及び牛脂を直接加えた（調理処理を施した油脂である、小麦粉ルウ及び生クリームとして油脂を加えない）低カロリーのカレーソースでも、カレー本来の粘性及び風味は達成できなかった（比較例３）。
これに対して、本発明を実施したカレーソースでは、比較例のものと同等の低カロリーを達成し、かつ、カレー本来の粘性及び風味が達成されたものとなっていることが分かった（実施例）。 The retort curry sauce obtained in each of the examples and comparative examples was stored for 6 months and then warmed, and the viscosity and flavor were evaluated in three stages by sensory evaluation of 10 panelists based on the following criteria (average of 10 people) Value shown). The results are shown in Table 1.
<Evaluation criteria>
Viscosity 1: It has the same curry-like thickness and mouthfeel as ordinary curry made with wheat flour.
2: Not sticky to the touch, but has a thick curry-like viscosity and curling compared to 1.
3: The yogurt-like viscosity of the tongue feels thick and has no thickening.
Flavor 1: Has a well-balanced flavor like curry with a mellowness of oil and a sweet flavor of milk.
2: Lack of sweetness of oil and sweet taste of milk.
3: The mellowness of oil and the sweet flavor of milk are not felt, the flavor of curry powder is directly felt, and the flavor is not good.

The unit of the numerical value in each example and comparative example is mass%.
The calorie represents Kcal per 1 g of main raw materials (components) that bring in calories.
Fresh cream (dairy product) contains 50% by mass of lipid.
As the herbacel, “Helbasel AQ Plus CF” (produced by Dainippon Sumitomo Pharma Co., Ltd.), which is a dietary fiber derived from lemon and lime, was used.
From Table 1, the low-calorie curry sauce added with beef tallow directly (as is), without using wheat flour and containing dietary fiber and thickener, cannot achieve the original viscosity and flavor of curry at all. (Comparative Example 1). In addition, with the low-calorie curry sauce in which sugar was added and the amount of flour roux, flour and fresh cream reduced from that of Example 1 by the amount of calories, the original viscosity and flavor of curry could not be achieved (Comparative Example) 2). Furthermore, with no added sugar, the same amount of flour and beef tallow as in Example 1 was added directly (oil that has been cooked, but not added as flour roux and fresh cream) The original curry viscosity and flavor could not be achieved (Comparative Example 3).
On the other hand, in the curry sauce which implemented this invention, it turned out that the low calorie equivalent to the thing of a comparative example was achieved, and the original viscosity and flavor of curry were achieved (implementation) Example).

Claims (8)

  A low-calorie food mainly comprising a liquid food containing a raw material containing cooking oil and fat, flour, and a high-intensity sweetener and not containing sugar, and having a lipid content of 3 mass Low-calorie food that is less than or equal to 50%.   The low-calorie food according to claim 1, wherein the lipid content is 0.5 to 3% by mass.   The low-calorie food of Claim 1 or 2 whose content of flour is 0.5-3 mass%.   The low-calorie food according to any one of claims 1 to 3, wherein the raw material containing a fat subjected to cooking treatment is one or more selected from flour roux, fresh cream, and saute onion.   Furthermore, the low-calorie food of any one of Claims 1-4 in which liquid food contains a dietary fiber and a thickener.   Furthermore, the low-calorie foodstuff of any one of Claims 1-5 containing ingredients.   The low-calorie food according to any one of claims 1 to 6, wherein the calories of the liquid food account for 40% or more of the total calories of the food.   The low-calorie food according to any one of claims 1 to 7, which has been heat-sterilized and filled and sealed in a container.