JP2019092453A - Low sugar food composition - Google Patents

Abstract

To reduce sugar amount (quantity of total sugar) of a food composition containing solid food and liquid food containing thickner to a level that is not achieved conventionally without spoiling flavor of the solid food and the liquid food.SOLUTION: A food composition contains solid food that the surface is formed film of polysaccharide, and liquid food containing thickner. The sugar amount (quantity of total sugar) of the food composition is not more than 5 g/100 g.SELECTED DRAWING: None

Description

  The present invention relates to a low-carbohydrate food composition comprising a solid food and a liquid food containing a thickener, to an extent which could not be achieved conventionally without impairing the flavor of the solid food and the liquid food. It makes it possible to reduce the sugar mass (total sugar mass).

  Although low sugar foods are required from the viewpoint of health considerations etc., sugars are contained in various foods such as butter, flour, milk, spices, seasonings, fruit juices, and pulp besides sugars. In particular, curry sauce and stew sauce contain wheat flour roux to add viscosity to the sauce, and they also contain ingredients such as vegetables with a large amount of sugar (such as potatoes). It is difficult to reduce the amount of sugar, and a low-sugar food with a sufficiently reduced amount of sugar has not been realized.

  Patent Document 1 is a low-calorie food containing as a main component a liquid food containing a raw material containing fat and oil subjected to cooking processing, wheat flour and a high sweetness degree sweetener and containing no sugar. Low-calorie foods are described in which the content of is 3% by weight or less and the content of flour is 0.5 to 3% by weight. However, patent document 1 does not relate to the low carbohydrate food in which the amount of sugar is sufficiently reduced.

  According to Patent Document 2, (a) the surface of raw solid food is brought into contact with an alkaline substance and unswelled starch, and (b) heat treatment is carried out so that the protein of the food is thermally denatured and the starch becomes gelatinized and viscous A method for producing processed solid food is described, in which starch is gelatinized and made viscous and attached to the surface layer of food to form a film, and (c) heat treatment is performed in a closed state under specific conditions. There is. However, Patent Document 2 has nothing to do with low sugar foods.

Patent No. 5924681 gazette Patent No. 4083779

In a food composition containing solid food and liquid food containing a thickener, use a raw material with a small amount of sugar as the solid food, or use high intensity sweetener without using sugar in the liquid food It was attempted to reduce the total sugar mass (total sugar mass).
However, when using the high sweetness degree sweetener or the modified starch containing no sugar in place of wheat flour for the food composition, the flavor becomes pale and the flavor is reduced. In addition to being easy, I found a new problem that the flavors of solid food and liquid food are mutually impaired. Although the cause is unknown, during storage of the food composition or during heat sterilization and subsequent storage, ingredients such as high-intensity sweeteners having a distinctive taste are the solid food and the liquid food Between the solid food and the liquid food, and the taste of the solid food and the liquid food is mutually impaired by the movement of water between the solid food and the liquid food. Conceivable. Therefore, the present invention relates to a food composition containing a solid food and a liquid food containing a thickener, to an extent which could not be achieved conventionally without damaging the solid food and the flavor of the liquid food. The purpose is to reduce the mass (total sugar mass).

As a result of intensive investigations to solve the above problems, the present inventors effectively suppress the mutual decrease in taste of the solid food and the liquid food by using a solid food whose surface is formed into a film with polysaccharides. And completed the present invention.
That is, the present invention provides a food composition shown below.
[1] A food composition comprising a solid food the surface of which is film-formed with polysaccharides, and a liquid food containing a thickener, wherein the sugar mass (total sugar mass) of the food composition is 5 g / Food composition characterized by having 100 g or less.
[2] The food composition according to [1], wherein the sugar content of the solid food is 4 g / 100 g or less.
[3] The food composition according to [1] or [2], wherein the solid food is at least one selected from the group consisting of meats, vegetables, beans, fruits, and dairy products.
[4] The above-mentioned [1] to [3], wherein the polysaccharide is at least one selected from the group consisting of starch, modified starch, carrageenan, agar, alginic acid and salts thereof, gum, pullulan and curdlan. The food composition according to any one of the above.
[5] The food composition according to any one of the above [1] to [4], wherein the solid food whose surface is film-formed with the polysaccharide is an alkali-treated solid food.
[6] The food composition according to any one of [1] to [5] above, wherein the liquid food is a sauce or a soup.
[7] The thickener according to any one of the above [1] to [6], which is one or more selected from the group consisting of modified starch, dietary fiber, carrageenan, gelatin, and gum. Food composition.
[8] The food composition according to any one of the above [1] to [7], further including a solid food whose surface has not been subjected to film formation treatment.
[9] The food composition according to any one of the above [1] to [8], wherein the content of sugar is 1% by mass or less.
[10] The food composition according to any one of the above [1] to [9], further comprising a high sweetness degree sweetener.
[11] The food composition according to any one of [1] to [10], wherein the sugar content of the liquid food accounts for 40% or more of the total sugar mass.
[12] The food composition according to any one of the above [1] to [11], which is filled and sealed in a container and / or heat-sterilized.
[13] A method for producing a food composition comprising solid food and liquid food,
A step of forming a film on the surface of the solid food with polysaccharides;
Including the step of mixing the film-formed solid food with a liquid food containing a thickener,
The method for producing a food composition, wherein the amount of sugar (total amount of sugar) of the food composition is 5 g / 100 g or less.

  According to the present invention, it is possible to effectively suppress the decrease in the taste of the solid food and the liquid food described above by including the solid food whose surface is film-formed. Therefore, the amount of sugar as the whole food composition can be reduced without impairing the flavor of the liquid food, and the influence of the components in the liquid food on the flavor of the solid food can be suppressed.

Hereinafter, the present invention will be described in more detail.
The food composition of the present invention comprises a solid food the surface of which has been film-formed with polysaccharides and a liquid food containing a thickener, and the amount of sugar (total amount of sugar) of the food composition is 5 g / 100 g or less, preferably 3.5 g / 100 g or less. That is, the food composition of the present invention corresponds to a low sugar food composition because the amount of sugar is small or contains no sugar as compared to a normal food composition. In the food composition of the present invention, about 40% or more of the total sugar mass may be derived from the sugar mass of the liquid food. The "sugar mass" described herein is calculated based on the sugar mass in the raw materials used in producing the food composition. The amount of sugar in the raw material can be determined, for example, by subtracting the dietary fiber measured by the enzyme weight method (Prosky method) from the total amount of carbohydrates. That is, the amount of sugar can be calculated in accordance with the "nutrition labeling standard" (notification 176 of the Ministry of Health, Labor and Welfare, April 24, 2003) regarding food.

  The "solid food" described in the present specification refers to a solid food, and the "surface" of the solid food described in the present specification refers to the surface portion of the external and internal space of the solid food. Say. As the solid food, food generally employed in the art can be used without particular limitation, and examples thereof include meats such as livestock meats and fish and shellfish, vegetables, beans, fruits, and cheeses, etc. It may be one or more selected from the group consisting of dairy products, preferably animal meats such as beef, pork, chicken and sheep meat, or fish and shellfish such as fish, shrimps, squid and shellfish . The animal meat and the fish and shellfish are heated in a state in which the polysaccharide is in contact with the surface during the film forming treatment described later, whereby the tissue at the contact portion is thermally denatured to adhere the polysaccharide and It has the property of promoting film formation. Also, as the solid food, raw food (food in which the protein is not heat-denatured), partially heated food, frozen food, and half-thawed food in the film formation treatment Although any of these may be employed, raw food (food in which the protein is not heat-denatured) is preferred.

  The solid food whose surface is film-formed is a solid food whose surface is film-processed by polysaccharides, and may have a film of the polysaccharide. The term "polysaccharide" as used herein refers to a substance having a structure in which several or more monosaccharide molecules are dehydrated and condensed, and this is a simple polysaccharide composed of monosaccharides of the same type. It may be a complex polysaccharide composed of different types of monosaccharides. The polysaccharide is swollen by heating with water to improve water retention and form a film. The polysaccharide is not particularly limited as long as it can form a film on the surface of the solid food, but is selected from the group consisting of, for example, starch, modified starch, carrageenan, agar, alginic acid and salts thereof, gum, pullulan, and curdlan. One or more of them may be used, and a raw material containing these polysaccharides as a component may be appropriately used as the polysaccharide. The gum used as the polysaccharide may be, for example, xanthan gum, gellan gum, guar gum, tamarind seed gum, locust bean gum or the like. The polysaccharide is preferably starch, particularly preferably starch having a gelatinization temperature of about 45 to about 100 ° C or about 80 to about 100 ° C. When starch is used as the polysaccharide, a film is formed better and it becomes easier to suppress the decrease in taste of solid food and liquid food due to the film. Although the usage-amount of the said polysaccharide is not specifically limited as long as it can form a film on the surface of the said solid food, For example, the dry mass may be 0.2-20 mass% with respect to the mass of the said solid food And preferably 0.5 to 10% by mass.

  In addition, the food composition of the present invention can include the alkali-treated solid food. That is, the solid food may be subjected to an alkali treatment to soften the solid food. The "alkali treatment" described in the present specification means that an alkaline substance is reacted with at least a part of the solid food. As the alkaline substance, any substance generally used in the art can be used without particular limitation, as long as it is a substance that exhibits alkalinity when dissolved in water, for example, an alkali metal or an alkali Earth metal salts may be used. Examples of the alkali metal or alkaline earth metal salt include hydroxides such as sodium hydroxide, potassium hydroxide, magnesium hydroxide and calcium hydroxide, carbonates such as sodium carbonate and potassium carbonate, sodium hydrogen carbonate ), Hydrogen carbonates such as potassium hydrogen carbonate, magnesium hydrogen carbonate and calcium hydrogen carbonate, sodium acetate, trisodium citrate, disodium succinate, sodium tartrate, sodium hydrogen tartrate, disodium malate, sodium ascorbate, glucone) Sodium acid, and organic acid salts such as calcium lactate, or phosphates such as sodium phosphate and potassium phosphate, etc., preferably carbonates, hydrogencarbonates (especially sodium bicarbonate), or organic acids It is a salt (especially trisodium citrate). By adopting such an alkaline substance, the texture of the solid food can be more suitably maintained. Although the addition amount of the alkaline substance is not particularly limited, for example, it is set such that the pH of the surface when applied to the solid food is 6.0 to 13.0, preferably 6.5 to 9.0. Specifically, about 0.1 to about 10% by mass, preferably about 0.3 to about 5% by mass of dry weight of the alkaline substance may be used with respect to the solid food. By adopting such an addition amount, the flavor and / or the yield of the solid food can be further improved.

  Although the film formation treatment and the alkali treatment can be performed simultaneously or continuously on the solid food, it is preferable to perform both treatments simultaneously. When the film formation treatment is performed in the presence of the alkaline substance, not only the film formation treatment and the alkali treatment can be simultaneously performed, but also the efficiency of the film formation can be enhanced. In the film forming treatment, first, the unswelled polysaccharide, or the polysaccharide and the alkaline substance are brought into contact with the surface of the solid food. As this contact method, any method commonly used in the art can be used without particular limitation, and each method may be, for example, a tumbler method, an injection method, an immersion method, or a powder adhesion method. A substance may be brought into contact with the surface of the solid food. Although not essential for producing the food composition of the present invention, in the contacting step, the solid food may be held for a certain period of time, and includes, for example, the polysaccharide, or the polysaccharide and the alkaline substance. The solid food may be immersed in the solution at 0 to 30 ° C. for 5 minutes or more, preferably 15 minutes or more. By doing this, the permeation efficiency of each substance can be enhanced. Moreover, as said polysaccharide and / or said alkaline substance, you may contact the thing of a dry powder state with the said solid food, and you may contact what suspended or melt | dissolved in arbitrary solvents. Next, the solid food product in which the polysaccharide or the polysaccharide and the alkaline substance are brought into contact with each other is heat-treated. In this heat treatment step, the surface texture of the solid food shrinks, and the polysaccharide which has become viscous can be attached to this part to form a film. The heat treatment may be performed in an atmosphere or solvent at a temperature above which the polysaccharide becomes viscous (e.g., if the polysaccharide is starch it gelatinizes), e.g. The heat treatment may be performed by exposure to hot air, steam, hot water, hot oil or the like, preferably at about 80 ° C. to about 250 ° C., or optionally, the heat treatment may be performed in the presence of a seasoning.

  The term "liquid food" as used herein refers to a food in a liquid state, and any food commonly employed in the art can be used without limitation. The liquid food may be, for example, a sauce or a soup.

  In the present invention, the liquid food contains a thickener. As used herein, "thickener" refers to a substance that dissolves or disperses in water to form a viscosity. As the thickening agent, those usually employed in the art can be used without particular limitation, and for example, selected from the group consisting of modified starch, dietary fiber, carrageenan, gelatin and gum. One or more of them may be used. The dietary fiber is not particularly limited, and may be, for example, a dietary fiber derived from citrus fruits (such as lemon, lime, orange or grapefruit) or an apple or a dietary fiber derived from corn or wheat Specifically, it may be Herbacel AQ Plus CF (made by Dainippon Sumitomo Pharma Co., Ltd.), which is a dietary fiber derived from lemon and lime, indigestible dextrin and the like. The gum used as the thickener may be, for example, xanthan gum, gellan gum, guar gum, tamarind seed gum, locust bean gum or the like (the same substance as the gum which can be used as a polysaccharide in film formation treatment) Preferably xanthan gum. Although content of the said thickener is not specifically limited, For example, 0.3-2 mass% may be sufficient with respect to the said liquid foodstuff, Preferably it is 0.6-1.2 mass%. The polysaccharide and the thickener partially overlap in components, but the former is used in the solid food as having the film forming function, and the latter is in the liquid food as having the viscosity imparting function. Because it is used, both can be used properly.

  The food composition of the present invention may have a sugar content of 1% by mass or less, and preferably does not contain sugar and does not contain sugar in a mode indicated as "sugar" in the raw material column of the product. Further, the food composition does not contain carbohydrate sweeteners other than sugar, that is, monosaccharides such as glucose and fructose, disaccharides such as maltose, oligosaccharides, sugar alcohols and the like. In the said food composition, the amount of sugars of the said whole food composition can be reduced by reducing the usage-amount of sugar other saccharides.

The food composition of the present invention, in particular the liquid food, may further comprise a high-intensity sweetener. As used herein, "high intensity sweeteners" refer to non-carbohydrate sweeteners that have a much higher sweetness than sugar. As the high-intensity sweeteners, those usually employed in the art can be used without particular limitations, and examples thereof include sucralose, acesulfame potassium, thaumatin, aspartame, saccharin, stevia, neotame, or An extract of licorice etc. may be used, preferably sucralose or acesulfame potassium. These high-intensity sweeteners may be used alone or in combination of two or more.
The content of the high sweetness degree sweetener is not particularly limited, and may be an amount such that an appropriate sweetness is given to the food composition or the liquid food according to the type of the food. For example, the food composition or the liquid food contains the high-sweetness sweetener in an amount indicating the sweetness when 0.5 to 25% by mass, preferably 2 to 10% by mass of sucrose is contained. can do. When the high sweetness degree sweetener is included in the above-mentioned range, the conventional food composition is liable to cause the mutual taste reduction of the solid food and the liquid food, whereas the food composition of the present invention By suppressing the decrease in flavor of the liquid food, the sweetness and flavor of the whole food composition can be favorably maintained while reducing the amount of sugar. In addition, the content of the high sweetness degree sweetener which shows the sweetness intensity of sucrose of the said content is defined as what represented the sweetness intensity of the said sweetener by the ratio with respect to the sweetness intensity of sucrose " It is determined on the basis of “specific sweetness” (for example, the specific sweetness of sucralose is 600).

  The food composition of the present invention may further comprise a solid food (an ingredient) whose surface has not been subjected to film formation treatment. As the ingredients, those generally employed in the art can be used without particular limitations, and the ingredients may be animal or vegetable. Good. The animal ingredients may be, for example, chicken, pork, beef, or seafood, and the plant ingredients may be, for example, root vegetables such as potato, ginseng, burdock, and Japanese radish; Beans such as edamame, stem vegetables such as lotus root and asparagus, leaf vegetables such as spinach, Chinese cabbage and cabbage, fruit vegetables such as eggplant, tomato and okra, flower vegetables such as broccoli and cauliflower, wakame, hijiki and kelp Algae, mushrooms, mushrooms, mushrooms such as maitake mushroom, fruits such as pineapple and apple, or seeds such as almond and sesame. These ingredients may be prepared by methods commonly employed in the art for each ingredient. As ingredients, it is desirable to use those which do not contain carbohydrates or have low concentrations of carbohydrates (0.5% by mass or less).

  The food composition of the present invention may further comprise any ingredient commonly used in the art. The raw material is not particularly limited. For example, edible fats and oils, flour, salt, sugar, dextrin, flavor raw material, corn starch, yeast extract, and other seasonings may be used.

  The food composition of the present invention may be filled and sealed in a container by methods commonly used in the art. The container is not particularly limited, but may be, for example, a retort pouch or a molded container.

  The food composition of the present invention may be heat-killed by methods commonly used in the art. For example, the prepared food composition may be filled and sealed in a retort pouch and heat sterilization may be performed by heating at about 120 to about 125 ° C. for about 20 to about 60 minutes. According to the present invention, it is possible to suppress the decrease in the taste of the solid food and the liquid food described above during heat sterilization and storage thereafter.

  EXAMPLES Hereinafter, the present invention will be specifically described by way of examples, but the scope of the present invention is not limited to these examples.

Example 1
1 kg of chicken was cut into bite-sized pieces, and 30 g of starch and 10 g of sodium bicarbonate were added and mixed to uniformly adhere starch and sodium bicarbonate to the surface of the chicken. This was placed in boiling water, boiled for 5 minutes, and then cooled in water at 20 ° C. to prepare a surface-coated chicken meat with starch. And the curry sauce containing solid food 67g and liquid food 103g was manufactured by the conventional method using the material shown in the following Table 1. The curry sauce is filled in a retort pouch and sealed, and subjected to heat sterilization treatment so that the center portion is at 120 ° C. for 4 minutes or more to prepare a retort curry sauce having a sugar mass of 3.3 g / 100 g (low sugar) did.

Example 2
A retort curry sauce having a sugar mass of 3.3 g / 100 g (low carbohydrate) was produced in the same manner as in Example 1 except that the blending amount of solid food was 97 g and the blending amount of liquid food was 73 g.

Comparative Example 1
A retort curry sauce having a sugar mass of 2.4 g / 100 g (a low sugar content) was prepared in the same manner as in Example 1 except that chicken meat cut to a bite size was put into boiling water as it was without adhering starch and baking soda. Manufactured.

Comparative Example 2
A retort curry sauce having a sugar mass of 1.9 g / 100 g (a low sugar content) was prepared in the same manner as in Example 2 except that chicken meat cut to a bite size was put into boiling water as it was without adhering starch and baking soda. Manufactured.

[Test example]
After storing the retort curry sauce of Example 1 and 2 and Comparative Example 1 and 2 for 6 months, each was warmed and it ate. In the curry sauces of Examples 1 and 2, both the change in flavor and the change in viscosity of the sauce portion are small compared to those immediately after production, and the curry sauce has a well-balanced sweetness and flavor suitable for curry. The And, the chicken in the curry sauce had an original flavor of chicken material and a soft and juicy texture. On the other hand, in the retort curry sauce of Comparative Example 1, the sweetness of the sauce portion was lowered and the viscosity was lowered. That is, the retort curry sauce of Comparative Example 1 has a weaker flavor than the curry sauce of Example 1, has no blurry taste, and the chicken has the taste of the curry sauce impregnated inside, It was inferior to the flavor in that the original flavor of the material was not outstanding, and the texture was hard. In the curry sauce of Comparative Example 2, the sweetness and viscosity of the sauce portion were more changed than those of Comparative Example 1 and the sweetness and flavor of the sauce portion were weak, and the taste and texture of chicken meat were poor.

[Example 3]
A retort curry sauce having a sugar mass of 3.3 g / 100 g (low carbohydrate) was produced in the same manner as in Example 1 except that only starch was attached to the surface of chicken meat and no sodium bicarbonate was attached. After storing this for 6 months, it was warmed and it ate.
In the retort curry sauce of Example 3, the texture of chicken meat was inferior to that of the curry sauce of Example 1, but the sauce portion and chicken meat had good sweetness and flavor equivalent to those of Example 1. That is, the change in flavor and viscosity of the source portion and the change in flavor of chicken meat were both suppressed to a small extent.

  As described above, in the food composition containing solid food and liquid food, the use of the solid food whose surface is film-formed with polysaccharides can effectively suppress the decrease in the taste of the solid food and the liquid food. Therefore, it has been found that the sweetness and flavor of the solid food and the liquid food can be maintained, and the flavor of the entire food composition can be well maintained.

Claims (7)

  A food composition comprising a solid food whose surface is film-formed with polysaccharides and a liquid food containing a thickener, wherein the sugar mass (total sugar mass) of the food composition is 5 g / 100 g or less A food composition characterized in that   The food composition according to claim 1, wherein the polysaccharide is one or more selected from the group consisting of starch, modified starch, carrageenan, agar, alginic acid and salts thereof, gum, pullulan, and curdlan.   The food composition according to claim 1 or 2, wherein the solid food whose surface is formed into a film with the polysaccharide is an alkali-treated solid food.   The food composition according to any one of claims 1 to 3, wherein the thickener is one or more selected from the group consisting of modified starch, dietary fiber, carrageenan, gelatin, and gum.   The food composition according to any one of claims 1 to 4, wherein the content of sugar is 1% by mass or less.   The food composition according to any one of claims 1 to 5, further comprising a high sweetness degree sweetener. A method for producing a food composition comprising solid food and liquid food, comprising:
A step of forming a film on the surface of the solid food with polysaccharides;
Including the step of mixing the film-formed solid food with a liquid food containing a thickener,
The method for producing a food composition, wherein the amount of sugar (total amount of sugar) of the food composition is 5 g / 100 g or less.