JP2015208297A - Fat substitute composition and food product comprising the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new fat substitute composition and a food product comprising the fat substitute composition.SOLUTION: A fat substitute composition comprises indigestible glucan comprising a sugar condensate obtained by thermally condensing a starch decomposition product of DE 70-100 or a reduction treatment product thereof.

Description

  The present invention relates to a fat substitute composition containing an indigestible glucan and a food containing the fat substitute composition.

  In recent years, as consumers' health-consciousness is increasing, the demand for low-calorie and low-fat foods and drinks is increasing, and various low-calorie foods and low-fat foods have been developed. In low-fat foods, it is necessary to reduce fat content in foods by removing fat from foods and reducing the amount of fat-containing raw materials added. However, simply reducing the fat results in the loss of fat-derived richness, flavor, texture, and body feeling from the food, greatly impairing the value of the food and limiting its use. Therefore, fat substitutes are added to foods with reduced fat content in order to impart fat-like flavor and flavor to foods.

  Based on the above background, various materials have been developed and reported as fat substitutes. For example, Patent Document 1 describes a technique of using a creamy inulin composition as a fat substitute. Patent Document 2 describes a technique of using oxidized starch as a fat substitute. Patent Document 3 describes a technique of using a debranched starch hydrolyzate as a fat substitute. Patent Document 4 describes a technique of using polydextrose as a fat substitute.

  However, since inulin needs to be extracted from plants such as Jerusalem artichoke and chicory or manufactured by reacting inulin synthase with sucrose, there is a problem in cost. Since the debranched starch hydrolyzate also needs to be treated with a special enzyme, the cost, like inulin, hinders practical use. In addition, the oxidized starch has a problem that the texture of the food is different. In addition, polydextrose can be manufactured at low cost and is excellent in terms of cost, but since citric acid and sorbitol are used as raw materials, it has a slight acidity, miscellaneous taste and astringency in terms of taste. In some cases, the flavor of the food and drink itself may be hindered, and it is difficult to use it frequently in food and drink.

  Thus, the development of new fat substitutes that can give fat rich body and texture to foods and that do not harm the flavor of the foods themselves is desired, and it is also new in the sense of expanding the options for fat substitutes Material development is required.

JP 2008-173115 A Japanese Patent Laid-Open No. 6-189699 JP 2005-527214 A JP-A-2-242656

  An object of the present invention is to provide a new fat substitute composition and a food containing the fat substitute composition.

  The inventors of the present invention have added fat indigestible glucan consisting of a sugar condensate obtained by heat condensation of a starch decomposition product of DE 70 to 100 to various foods as a fat substitute, without impairing the flavor of the food. It was found that it can be reduced. The present invention is based on this finding.

According to the present invention, the following inventions are provided.
(1) A fat substitute composition comprising an indigestible glucan comprising a sugar condensate obtained by heat condensation of a starch degradation product of DE 70 to 100, or a reduced product thereof.
(2) The fat-replacement composition according to (1) above, wherein the indigestible glucan is a sugar condensate obtained by heating and condensing activated carbon.
(3) A food comprising 2 to 50% by mass of the fat substitute composition according to (1) or (2).
(4) The food according to (3) above, wherein the food is a milk fat-containing food.
(5) Low-fat or non-fat, characterized by adding a non-digestible glucan consisting of a sugar condensate obtained by heat condensation of a starch degradation product of DE 70 to 100 or a reduced product thereof as a fat substitute A method for producing food.

  According to the present invention, by adding a non-digestible glucan to a food as a fat substitute, it is possible to give the food a texture that complements the reduced fat feeling such as viscosity, body feeling, and richness. This is advantageous in that fat can be reduced without harming the flavor and quality. Especially in milk-fat-containing foods, it is difficult to replace the richness and flavor peculiar to milk fat with fat substitutes, and existing fat substitutes are not effective enough to achieve satisfactory quality. However, according to the present invention, the addition of indigestible glucan as a fat substitute is advantageous in that the flavor of a fat-free or low-fat milk-fat-containing food that has been reduced by fat reduction can be improved. is there. In addition, according to the present invention, by adding indigestible glucan, which is a water-soluble dietary fiber, to food, it is possible to highlight dietary fiber, which is advantageous in that the value of the food can be further increased. That is, according to the present invention, it is possible to provide a food material corresponding to a consumer's health orientation and a food using the same.

Detailed Description of the Invention

  In the present invention, “indigestible glucan” means an indigestible glucan (glucose polymer), and specifically, a heat condensation product of a starch degradation product of DE70-100, that is, starch degradation of DE70-100. It is a sugar condensate obtained by subjecting a product to a condensation reaction by heat treatment. The indigestible glucan used for fat replacement in the present invention contains abundant water-soluble dietary fiber, and water-soluble dietary fiber content of 70% or more can be used, preferably water-soluble dietary fiber content Having a water-soluble dietary fiber content of 90% or more can be used. Here, water-soluble dietary fiber content (%) shall be measured by the high performance liquid chromatograph method (enzyme-HPLC method).

  As a starch degradation product that is a raw material for the indigestible glucan, a starch degradation product having a DE of 70 to 100 can be used. Here, “DE (Dextrose Equivalent)” is an index of the degree of degradation of the starch degradation product, and is a value expressed as a percentage of the solid content with the reducing sugar in the sample as glucose. From the viewpoint of increasing the water-solubility of the indigestible glucan and increasing the content of indigestible components in the indigestible glucan, it is preferable not to leave a starch-derived structure in the indigestible glucan. 70 or more is desirable, preferably 75 or more, more preferably 80 or more. That is, it is preferable that DE of a starch decomposition product is 75-100, More preferably, it is 80-100.

  The “degraded starch of DE 70-100” used for the production of the indigestible glucan of the present invention is not particularly limited as long as DE is a degraded starch satisfying a predetermined range. For example, malto-oligosaccharides, starch syrup, and powdered koji , Glucose and the like. There are no particular restrictions on its properties, and any of crystalline products (anhydrous glucose crystals, hydrous glucose crystals, etc.), liquid products (liquid glucose, starch syrup, etc.) and non-crystalline powders (powder etc.) can be used. In view of the above, it is preferable to use a liquid product. In particular, the use of glucose syrup called “hydrol” which is a by-product generated in the purification process of glucose is extremely advantageous from the viewpoints of recycling and raw material cost reduction.

  In the present invention, “heat condensation” refers to condensation of a starch decomposition product under heating conditions, and the heat condensation method is well known to those skilled in the art. The heating conditions in the heat condensation are not particularly limited as long as an indigestible glucan (sugar condensate) rich in water-soluble dietary fiber is obtained by the condensation reaction, and those skilled in the art can appropriately determine the heating conditions. It is preferable to heat the resulting indigestible glucan (sugar condensate) so that the dietary fiber content is 70% or more, for example, 100 ° C. to 300 ° C. for 1 to 180 minutes, more preferably 150 ° C. to Heat treatment can be performed at 250 ° C. for 1 to 180 minutes.

  In the present invention, “heat condensation” may be performed under non-catalytic conditions, but is preferably performed in the presence of a catalyst from the viewpoint of the reaction efficiency of the condensation reaction. The catalyst is not particularly limited as long as it catalyzes a sugar condensation reaction, but inorganic acids (hydrochloric acid, phosphoric acid, sulfuric acid, nitric acid, etc.), organic acids (citric acid, fumaric acid, tartaric acid, succinic acid, acetic acid, etc.) ), Mineral substances (diatomaceous earth, activated clay, acidic clay, bentonite, kaolinite, talc, etc.) and activated carbon (steam coal, zinc chloride charcoal, sulfonated activated carbon, oxidized activated carbon) can be used. In consideration of coloring and safety of the resulting water-soluble dietary fiber material, as well as taste and odor, it is preferable to use activated carbon as a catalyst. Moreover, each said catalyst can also be used in combination of 2 or more type.

  In the present invention, the indigestible glucan obtained by the above method may be used as a fat substitute as it is, but α-amylase, β-amylase, glucoamylase (amyloglucosidase), isoamylase, pullulanase, α-glucosidase, Enzymatic degradation products obtained by enzymatic treatment with carbohydrases such as cyclodextrin glucanotransferase, β-glucosidase, β-galactosidase, β-mannosidase, β-fructosidase, cellobiase, gentiobiase, membrane separation, gel filtration chromatography Fractionated products from which carbohydrates of a specific degree of polymerization have been removed by fractionation such as chromatography, carbon-celite column chromatography, strong acid cation exchange column chromatography, ethanol precipitation, solvent precipitation, and reduction treatment (hydrogenation) Reaction) The reducing end aldehyde group of the glucosyl group or by using a reducing treatment product was reduced to a hydroxyl group as a fat substitute.

  In the present invention, the “fat replacement composition” is characterized by containing an indigestible glucan, but may further contain other components as long as the effects of the present invention are not hindered. For example, fat substitute materials (inulin, polydextrose, etc.) other than indigestible glucan, saccharides, sweeteners (including high-intensity sweeteners), coloring agents, emulsifiers, fragrances, preservatives, thickening polysaccharides, etc. be able to. The content of indigestible glucan in the composition for replacing fat is not particularly limited, but in view of the effect of the present invention and the presence of other components, it can be 2 to 99% by mass per solid content.

  The food to which the fat replacement composition of the present invention is added is not particularly limited as long as fat replacement is required, and various low-fat foods can be obtained by widely adding to foods including beverages.

  As will be apparent from the examples described below, the fat replacement composition of the present invention has a remarkable milk fat replacement effect, and thus is preferably added to a milk fat-containing food. Although there is no restriction | limiting in particular in the addition amount, It can mix | blend so that 2-50 mass% of indigestible glucan is contained per foodstuff. Examples of milk fat-containing foods include yogurt, ice cream, fresh cream, whipped cream, butter cream, custard cream, butter, cheese, milk drinks, pudding, mousse, bavaroa, etc., especially ice cream and butter cream preferable.

  According to the present invention, a low fat or low fat or glucan consisting of a sugar condensate obtained by heat condensation of a starch degradation product of DE 70 to 100 or a reduced product thereof is added as a fat substitute. A method for producing a non-fat food is provided. According to the production method of the present invention, fat content can be reduced without deteriorating the flavor and flavor of food by adding indigestible glucan or a reduction-treated product thereof as a fat substitute to a food material. That is, when the food to be manufactured is a milk fat-containing food, skim milk powder or non-fat milk can be used as a raw material instead of cow's milk.

  In the production method of the present invention, another component may be added in addition to the indigestible glucan or a reduced product thereof within a range not impeding the effects of the present invention. Examples of such components include fat substitute materials other than indigestible glucan (inulin, polydextrose, etc.), sugars, sweeteners (including high-intensity sweeteners), colorants, emulsifiers, flavorings, preservatives, Examples include thickening polysaccharides. The timing of addition may be simultaneous with the addition of the indigestible glucan or the reduced product thereof, or may be separate.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations. In addition, the ratio (%) in an Example represents the mass% unless there is particular notice.

Production Example 1: Production of indigestible glucan According to the description in Japanese Patent Application Laid-Open No. 2013-76044, activated carbon was added as a catalyst for the sugar condensation reaction, and the indigestible glucan, which is a water-soluble dietary fiber, was obtained by heating reaction. . Specifically, indigestible glucan was prepared by the following procedure.

  2% (per solid content) of activated carbon (steam charcoal; manufactured by Phutamura Chemical Co., Ltd.) was added to 100 kg of water candy (DE87, manufactured by Nippon Shokuhin Kako Co., Ltd.) per solid content, and then charged into a biaxial heating reactor. A sugar condensate composition sample was obtained by heating at 30 ° C. The obtained sample was made into a 30% aqueous solution per solid content, and then the activated carbon was completely removed by filtration to obtain a soluble saccharide (saccharide fraction). The obtained carbohydrate fraction was decolorized and filtered with activated carbon and decolorized with an ion exchange resin, and then concentrated and dried. The sample thus obtained is simply referred to as “indigestible glucan” in the following examples.

  The high-performance liquid chromatograph described in the dietary fiber content of the indigestible glucan obtained was described in April 26, 1999, in Eishin No. 13 (Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards). It was 81.6% when measured by the method (enzyme-HPLC method).

Production Example 2: Production of high-purity indigestible glucan After digesting the digestible fraction of the indigestible glucan obtained in Production Example 1 with α-amylase and α-glucosidase, the fraction of disaccharide or less was pseudo-migrated It removed with the resin fractionator of the bed method. The sample thus obtained is simply referred to as “high purity indigestible glucan” in the following examples.

  In addition, the high-speed liquid described in the dietary fiber content of the obtained high-purity indigestible glucan is described on April 26, 1999, in Shin-Ei No. 13 (Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards). It was 99.7% when measured by a chromatographic method (enzyme-HPLC method).

Production Example 3 Production of Reduced Indigestible Glucan The indigestible glucan obtained in Production Example 1 was hydrogenated using a Raney nickel catalyst. The sample thus obtained is simply referred to as “reducible indigestible glucan” in the following examples.

  In addition, the high-performance liquid chromatograph described in the dietary fiber content of the obtained reduced indigestible glucan is described in April 26, 1999, on the new article No. 13 (Analytical methods for nutrients and the like in the nutrition labeling standards). It was 85.5% when measured by a graph method (enzyme-HPLC method).

Example 1 Production of Yogurt Substituted for Fat A yogurt substituted for fat was produced according to the formulation shown in Table 1. Specifically, raw materials such as raw milk, skim milk powder, granulated sugar, sucralose, acesulfame K, and gelatin were added to water according to the formulations shown in Table 1 and dissolved by heating. Next, the mixture was emulsified with a homogenizer and filled in a container. After sterilization by heating, the temperature was adjusted to 40 ° C., and a starter was added. Fermentation is carried out in a 45 ° C. incubator for 4 hours, and after completion of the fermentation, Comparative Example 1-2 is a thickening polysaccharide, Example 1-1 is an indigestible glucan, and Example 1-2 is a high purity indigestible. The glucan was mixed with reduced indigestible glucan in Example 1-3 to obtain a product.

Sensory evaluation was performed on the richness (richness), smoothness and body feeling of yogurt. Sensory evaluation was evaluated on a 4-point scale. Specifically, the evaluation was performed according to the following criteria. “Feel” = 4 points, “slightly feel” = 3 points, “feel slightly” = 2 points, “do not feel” = 1 point. The sensory evaluation was carried out by eight panelists, and the average score was calculated. Three grades were set according to the average score.
Average score of 1.0 to less than 2.0: ×
Average score of 2.0 or more and less than 3.0: △
Average score of 3.0 to 4.0: ○

The results were as follows.

  Yogurt substituted for fat with various indigestible glucans produced by the formulation of Example 1-1, Example 1-2 and Example 1-3 is rich in fat compared to the fat-containing control formulation. A quality comparable to the smoothness and body feeling of yogurt was obtained. In Comparative Example 1-1, not only the fat richness was insufficient, but also the body feeling was poor, and water separation was observed. In Comparative Example 1-2, although there was no water separation, the taste was poor in fat richness (thickness).

Example 2: Manufacture of fat substitute fat spread According to the formulation in Table 2, fat substitute fat spread was manufactured. Specifically, margarine was weighed and aerated with a Kenwood mixer until a specific gravity (0.80) was reached. An aqueous solution prepared by mixing syrup, sweetened condensed milk, water and various indigestible glucans was added little by little to the obtained cream and stirred for 1 minute to obtain a fat spread having a final specific gravity of 0.84 to 0.86.

Sensory evaluation was conducted on the shape retention, fat melting and richness of fat spread. Sensory evaluation was evaluated on a 4-point scale. Specifically, the evaluation was performed according to the following criteria. “Good shape retention” “Good mouth melt” “Feel good” = 4 points, “Slightly good shape retention” “Slightly good mouth melt” “Slight feel good” = 3 points, “Slightly good shape retention” “Slight melt” “Good”, “I feel a little bit” = 2 points, “Poor shape retention”, “Mouth melting”, “I don't feel it” = 1 point. The sensory evaluation was carried out by eight panelists, and the average score was calculated. Three grades were set according to the average score.
Average score of 1.0 to less than 2.0: ×
Average score of 2.0 or more and less than 3.0: △
Average score of 3.0 to 4.0: ○

The results were as follows.

  The fat spread produced by replacing the fats with various indigestible glucans produced in the formulation of Example 2 gave a quality comparable to that of the fat-containing control formulation in terms of shape retention, melting in the mouth, and richness. In Example 2-3, although the body was slightly reduced, there was no significant difference. In Examples 2-2 and 2-3, almost the same quality was obtained.

Example 3: Production of whipped cream replacing fat

  According to the formulation shown in Table 3, whipped cream with fat substitution was produced. Specifically, the room temperature was adjusted to about 20 ° C., and aeration was performed using a Kenwood mixer. The cream was weighed into a mixer bowl and sweetened and skimmed milk powder were added and dispersed. Add a fat substitute composition in which thick polysaccharides, emulsifiers and various indigestible glucans are dissolved in water, stir at medium speed for 2 minutes and 30 seconds, and then stir at high speed until the cream has good cornering Aeration was performed to prepare whipped cream.

Sensory evaluation was performed on the mouth melting feeling and richness of whipped cream. Sensory evaluation was evaluated on a 4-point scale. Specifically, the evaluation was performed according to the following criteria. "Melching good""Feelinggood" = 4 points, "Mouth melting slightly good""Feeling slightly rich" = 3 points, "Slightly good melting""Slightly feeling rich" = 2 points, "Mouth melting poor""Not feeling rich""= 1 point. The sensory evaluation was carried out by eight panelists, and the average score was calculated. Three grades were set according to the average score.
Average score of 1.0 to less than 2.0: ×
Average score of 2.0 or more and less than 3.0: △
Average score of 3.0 to 4.0: ○

The results were as follows.

  The whipped cream with the fat-replaced glucan produced by the formulation of Example 3-1 obtained a mouth-melting feeling and rich quality comparable to the fat-containing control formulation. In the high-purity indigestible glucan used in Example 3-2, the meltability in the mouth slightly decreased, and the reduced indigestible glucan used in Example 3-3 was slightly inferior in taste, but a large difference It was not. The creams in the table were able to produce creams in which fats were replaced with indigestible glucan in any kind of vegetable, animal and mixed products.

Example 4: Manufacture of fat-replaced flour paste According to the formulation in Table 4, fat-replaced flour paste was produced. Specifically, skim milk powder, whole milk powder, and milk protein were dispersed in water and dissolved by stirring. Furthermore, salt, citric acid and thickening polysaccharides mixed in advance were added, and after stirring and dissolving with a whipper, sweetened egg yolk and egg white were added. Furthermore, sugar, erythritol, starch syrup, processed starch and rapeseed oil were added and emulsified with a homogenizer. The homogenized liquid was transferred to a pan, and various indigestible glucans were added at 90 ° C. and heated to a yield of 90%.

Sensory evaluation was performed on the smoothness and richness (richness) of the flower paste. Sensory evaluation was evaluated on a 4-point scale. Specifically, the evaluation was performed according to the following criteria. “Smooth”, “Body feel” = 4 points, “Slightly smooth” “Slightly feel” = 3 points, “Slightly smooth” “Slightly feel” = 2 points, “No smoothness”, “Body feeling” No ”= 1 point. The sensory evaluation was carried out by eight panelists, and the average score was calculated. Three grades were set according to the average score.
Average score of 1.0 to less than 2.0: ×
Average score of 2.0 or more and less than 3.0: △
Average score of 3.0 to 4.0: ○

The results were as follows.

  The flour paste with the fat-replaced glucan produced by the formulation of Example 4-1 had a smooth and rich quality comparable to that of the fat-containing control formulation. The effect was the same as in Example 4-2 and Example 4-3. Although Example 4-3 was slightly inferior, it was not a big difference.

Example 5: Production of white sauce substituted for fat According to the formulation shown in Table 5, a white sauce substituted for fat was produced. Specifically, roux, starch, and salt were dispersed in milk and non-fat milk and stirred with heating. Various indigestible glucans were added at 90 ° C. and boiled to a yield of 90%.

Sensory evaluation was performed on the smoothness and richness of the white sauce. Sensory evaluation was evaluated on a 4-point scale. Specifically, the evaluation was performed according to the following criteria. Full score of 4 points: “smooth” “feels rich” = 4 points, “slightly smooth” “feels slightly smooth” = 3 points, “slightly smooth” “feels slightly rich” = 2 points, “no smoothness” "I don't feel it" = 1 point. The sensory evaluation was carried out by eight panelists, and the average score was calculated. Three grades were set according to the average score.
Average score of 1.0 to less than 2.0: ×
Average score of 2.0 or more and less than 3.0: △
Average score of 3.0 to 4.0: ○

The results were as follows.

  The white sauce with the fat-replaced glucan produced by the formulation of Example 5-1 obtained a smooth and rich quality comparable to that of the fat-containing control formulation. The effect was the same as in Example 5-2 and Example 5-3. Although Example 5-3 was slightly inferior, it was not a big difference.

Example 6: Manufacture of custard pudding with fat substitution Custard pudding with fat substitution was produced according to the formulation shown in Table 6. Specifically, whole eggs, sweeteners, various indigestible glucans and flavors were mixed with milk and nonfat milk. After smashing with a strainer, the cup was filled. After reaching 85 ° C. by steam heating, the mixture was heated for 5 minutes to prepare custard pudding.

A sensory evaluation was performed on the smoothness and richness of the custard pudding. Sensory evaluation was evaluated on a 4-point scale. Specifically, the evaluation was performed according to the following criteria. 4-point scale: “feel smooth” “feel rich” = 4 points, “feel slightly smooth” “feel slightly” = 3 points, “feel slightly smooth” “feel slightly” = 2 points, “smoothness” "I do not feel""I do not feel" = 1 point. The sensory evaluation was carried out by eight panelists, and the average score was calculated. Three grades were set according to the average score.
Average score of 1.0 to less than 2.0: ×
Average score of 2.0 or more and less than 3.0: △
Average score of 3.0 to 4.0: ○

The results were as follows.

  The custard pudding replaced with fat with the indigestible glucan produced by the formulation of Example 6-1 obtained a quality comparable to that of the fat-containing control formulation in terms of richness. On the other hand, Comparative Example 6-1 was not preferable because the richness of custard pudding was reduced. In terms of smoothness, the indigestible glucan blended product was preferred because it gave a more meltable texture. The effect was the same as in Example 6-2 and Example 6-3. Although Example 6-3 was slightly inferior, it was not a big difference.

Example 7 Production of Sausage Substituting for Fat According to the formulation in Table 7, sausage substituting for fat was produced. Specifically, pork urine meat was chopped with a diameter of 4.8 mm, and uniformly coated with nitric acid # 10, salt, sugar and phosphate, and refrigerated overnight. Ice-cold water, seasoning mix (yeast extract, Na-glutamate, spice), casein Na, and kun liquid were added to the soaked meat and kneaded. A fat substitute composition prepared by dissolving fat chopped to 4.8 mm, various indigestible glucans and thickening polysaccharides in water, and starch were added and kneaded. A collagen casing was filled and heated to a core temperature of 75 ° C. to prepare sausages.

Sensory evaluation was conducted on the juiciness and richness of the sausage. Sensory evaluation was evaluated on a 4-point scale. Specifically, the evaluation was performed according to the following criteria. Full score of 4 points: “feel” = 4 points, “slightly feel” = 3 points, “slightly feel” = 2 points, “not feel” = 1 point. The sensory evaluation was carried out by eight panelists, and the average score was calculated. Three grades were set according to the average score.
Average score of 1.0 to less than 2.0: ×
Average score of 2.0 or more and less than 3.0: △
Average score of 3.0 to 4.0: ○

The results were as follows.

  The sausage replaced with fats and oils by the indigestible glucan produced by the blending of Example 7-1 was slightly inferior to the fat-containing blended sausage, but had a great difference and no inferior taste. The same was true for the high-purity indigestible glucan used in Example 7-2 and the reduced indigestible glucan used in Example 7-3.

Example 8 Production of Pound Cake Substituted for Fat According to the formulation in Table 8, a pound cake substituted for fat was produced. Specifically, it was stirred at low speed for 30 seconds using salt, fats and oils, and white sucrose, stirred at high speed for 3 minutes, and the specific gravity was set to 0.7. A mixed solution of whole egg, various indigestible glucans, and water was added while stirring at a high speed for about 5 minutes. Soft flour and baking powder were added and stirred at low speed. It was dispensed into molds and baked in an oven at 180 ° C. for 45 minutes to prepare a pound cake.

Sensory evaluation was performed on the moist feeling and richness (richness) of the pound cake. Sensory evaluation was evaluated on a 4-point scale. Specifically, the evaluation was performed according to the following criteria. Full score of 4 points: “feel” = 4 points, “slightly feel” = 3 points, “slightly feel” = 2 points, “not feel” = 1 point. The sensory evaluation was carried out by eight panelists, and the average score was calculated. Three grades were set according to the average score.
Average score of 1.0 to less than 2.0: ×
Average score of 2.0 or more and less than 3.0: △
Average score of 3.0 to 4.0: ○

The results were as follows.

  The pound cake produced by replacing the fats and oils with the indigestible glucan produced in the formulation of Example 8-1 was not inferior in both moist feeling and richness compared to the fat-containing formulation, and had an inferior taste. The same applies to the high-purity indigestible glucan used in Example 8-2 and the reduced indigestible glucan used in Example 8-3.

Example 9: Manufacture of mayonnaise-like seasoning substituted for fat According to the formulation in Table 9, a mayonnaise-like seasoning substituted for fat was produced. Specifically, cold water was added to the whole egg, and it was applied to a food cutter and mixed. A powder mixture (salt, white sugar, thickening polysaccharide, Na glutamate) was added and homogenized. After adding the pregelatinized starch and mixing, oil was added little by little while stirring for 1 minute and 30 seconds, and emulsified. Furthermore, vinegar vinegar was added over 2 minutes and 30 seconds, and finally, various indigestible glucans were mixed to obtain a mayonnaise-like seasoning that replaced fat.

Sensory evaluation was performed on the richness of the mayonnaise-like seasoning. Sensory evaluation was evaluated on a 4-point scale. Specifically, the evaluation was performed according to the following criteria. Full score of 4 points: “feel” = 4 points, “slightly feel” = 3 points, “slightly feel” = 2 points, “not feel” = 1 point. The sensory evaluation was carried out by eight panelists, and the average score was calculated. Three grades were set according to the average score.
Average score of 1.0 to less than 2.0: ×
Average score of 2.0 or more and less than 3.0: △
Average score of 3.0 to 4.0: ○

The results were as follows.

  The mayonnaise-style seasoning that was replaced by fat with indigestible glucan produced by the formulation of Example 9-1 showed an inferior taste compared to the fat-containing formulation. Moreover, the same quality was obtained also for the high purity indigestible glucan used in Example 9-2. Although the reduced indigestible glucan used in Example 9-3 was slightly inferior, it was not a big difference.

Claims (5)

  A fat substitute composition comprising an indigestible glucan composed of a sugar condensate obtained by heat condensation of a starch degradation product of DE 70 to 100 or a reduced product thereof.   The fat substitute composition according to claim 1, wherein the hardly digestible glucan is a sugar condensate obtained by heating and condensing activated carbon.   A food comprising 2 to 50% by mass of the fat substitute composition according to claim 1 or 2.   The food according to claim 3, wherein the food is a milk fat-containing food.   Production of a low-fat or non-fat food, characterized by adding an indigestible glucan consisting of a sugar condensate obtained by heat condensation of a starch degradation product of DE 70 to 100 or a reduced product thereof as a fat substitute Method.