JP2020202787A - Less-colored heated sugar product, heated dietary fiber product and method for producing the same and food - Google Patents
Less-colored heated sugar product, heated dietary fiber product and method for producing the same and food Download PDFInfo
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Landscapes
- Confectionery (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、コクや苦味を持ち、主として飲料や調味料、菓子等の食品の風味を向上させる目的で用いられる低着色の糖加熱品加工品、食物繊維加熱品加工品及びそれらの製造方法並びに食品に関する。 The present invention has a rich and bitter taste, and is used mainly for the purpose of improving the flavor of foods such as beverages, seasonings, and confectioneries. Regarding food.
近年、日本社会において、食の多様化、高級化が進み、嗜好性を向上した商品が求められている。苦味を付与することで、最近では大人の味として注目されている。 In recent years, in Japanese society, foods have been diversified and upgraded, and products with improved palatability have been demanded. By adding bitterness, it has recently been attracting attention as an adult taste.
また、苦味を加えることで甘味を切ったり、味を引き締め全体の味を向上させる効果が得られる。苦味を持つものとしてカフェインやデオブロミン、ナリンジンなどがある。 In addition, adding bitterness has the effect of cutting sweetness, tightening the taste, and improving the overall taste. Caffeine, deobromin, naringin, etc. have a bitter taste.
また、その中でもチョコレート等の菓子類やコーヒー飲料等の清涼飲料、惣菜や調味料などの食品の風味を向上させるものとして、糖加熱品がある。 Among them, sugar-heated products are used to improve the flavor of confectionery such as chocolate, soft drinks such as coffee beverages, and foods such as prepared foods and seasonings.
そこで、入手し易い糖類を原料として製造することができ、しかも製造方法も簡単で、食品の風味をより良質のものに変えることができるものとして、少なくとも糖類と水とを含有させ、前記糖類と水との重量比が１：０．１〜１０の割合となる混合液を作り、この混合液を１３５〜１５５℃の温度で少なくとも５時間加熱することが提案されている(例えば、特許文献１参照）。 Therefore, as a substance that can be produced using easily available saccharides as a raw material, and that the production method is simple and that the flavor of food can be changed to a higher quality one, at least saccharides and water are contained, and the saccharides are combined with the above-mentioned saccharides. It has been proposed to prepare a mixed solution having a weight ratio of 1: 0.1 to 10 with water and to heat the mixed solution at a temperature of 135 to 155 ° C. for at least 5 hours (for example, Patent Document 1). reference).
しかし、苦味やコクを強くして風味を向上させようと思い、糖加熱品の配合量を増やすと、色の薄い食品に対しては色に影響を与えるので、呈味効果が認められるほど使えない。 However, if you try to improve the flavor by strengthening the bitterness and richness, increasing the amount of sugar-heated products will affect the color of light-colored foods, so it can be used enough to recognize the taste effect. Absent.
また、脱色することで色は、色の薄い食品に対して使用可能なくらいのレベルとなるが、同時に苦味やコクも少なくなる。 In addition, by decoloring, the color becomes a level that can be used for light-colored foods, but at the same time, bitterness and richness are reduced.
そこで、本発明者は、上記の課題に鑑み、鋭意研究の結果、糖加熱品や食物繊維加熱品を活性炭存在下で５０℃〜９５℃の温度で５時間以上加熱することで、低着色で強い苦味とコクを有する糖加熱品加工品や食物繊維加熱品加工品が生成され、この糖加熱品加工品や食物繊維加熱品加工品を低着色の食品に添加すると強いコクと苦味を持つことがわかり、本発明をなすに至った。つまり、この糖加熱品加工品や食物繊維加熱品加工品を苦味剤として低着色の食品に加えることで、今までは弱かったコクを強く感じることができることを見出した。 Therefore, in view of the above problems, as a result of diligent research, the present inventor heats a sugar-heated product or a dietary fiber-heated product at a temperature of 50 ° C. to 95 ° C. for 5 hours or more in the presence of activated charcoal to achieve low coloring. Processed sugar-heated products and processed dietary fiber products with strong bitterness and richness are produced, and when these processed sugar-heated products and processed dietary fiber products are added to low-colored foods, they have strong richness and bitterness. This led to the present invention. In other words, it was found that by adding this processed sugar-heated product or processed dietary fiber-heated product as a bittering agent to low-colored foods, it is possible to strongly feel the richness that was weak until now.
本発明は、食品について、着色にかかわらず、苦味やコクを強く感じさせることができる低着色の糖加熱品加工品、食物繊維加熱品加工品及びそれらの製造方法並びに食品を提供することを目的とする。 An object of the present invention is to provide a low-colored processed sugar-heated product, a processed dietary fiber-heated product, a method for producing the same, and a food that can strongly give a strong bitterness and richness to foods regardless of coloring. And.
請求項１の発明は、１種または２種以上の糖加熱品を、活性炭存在下で５０℃〜９５℃の温度で少なくとも０．５時間以上加熱することを特徴とする。ここで、糖加熱品とは、糖のみ、又は糖と素材の加熱品である。 The invention of claim 1 is characterized in that one or more kinds of sugar-heated products are heated at a temperature of 50 ° C. to 95 ° C. for at least 0.5 hours in the presence of activated carbon. Here, the sugar-heated product is a sugar-only product or a sugar- and material-heated product.
請求項２の発明は、１種または２種以上の、糖加熱品を、活性炭存在下で５０℃〜９５℃の温度で５時間以上加熱することを特徴とする。 The invention of claim 2 is characterized in that one or more kinds of sugar-heated products are heated at a temperature of 50 ° C. to 95 ° C. for 5 hours or more in the presence of activated carbon.
これらの方法によって製造された糖加工品を食品（飲料も含む）に配合すれば、コクを強く感じさせることができる。 If the processed sugar products produced by these methods are blended with foods (including beverages), the richness can be strongly felt.
請求項３に記載のように、乾燥により水分を飛ばし、粉末状とする、ことが望ましい。このようにすれば、取扱いが容易である。 As described in claim 3, it is desirable that the water is removed by drying to form a powder. In this way, handling is easy.
請求項４の発明は、低着色の糖加熱品加工品であって、請求項１〜３のいずれか１項に記載の製造方法に製造されたものである。 The invention of claim 4 is a processed product of a low-colored sugar-heated product, which is produced by the production method according to any one of claims 1 to 3.
請求項５の発明は、食品であって、請求項３に記載の低着色の糖加熱品加工品が、食品原料１重量部に対して０．０００１〜０．０１重量部の割合で配合されていることを特徴とする。 The invention of claim 5 is a food product, wherein the low-colored processed sugar-heated product according to claim 3 is blended in a ratio of 0.0001 to 0.01 parts by weight with respect to 1 part by weight of the food raw material. It is characterized by being.
この場合、請求項６に記載のように、前記糖加熱品加工品が、食品原料１重量部に対して０．００１〜０．０１重量部の割合で配合されている、ことが望ましい。 In this case, as described in claim 6, it is desirable that the processed sugar-heated product is blended in a ratio of 0.001 to 0.01 parts by weight with respect to 1 part by weight of the food raw material.
請求項７の発明は、１種または２種以上の食物繊維加熱品を、活性炭存在下で５０〜９５℃の温度で少なくとも０．５時間以上加熱することを特徴とする。ここで、食物繊維加熱品とは、食物繊維のみ、食物繊維と糖、又は食物繊維と素材の加熱品である。 The invention of claim 7 is characterized in that one or more kinds of heated dietary fiber products are heated at a temperature of 50 to 95 ° C. for at least 0.5 hours in the presence of activated carbon. Here, the dietary fiber heated product is a dietary fiber only, a dietary fiber and sugar, or a dietary fiber and a material heated product.
また、請求項８の発明は、１種または２種以上の食物繊維加熱品を、活性炭存在下で５０℃〜９５℃の温度で５時間以上加熱することを特徴とする。 The invention of claim 8 is characterized in that one or more kinds of dietary fiber heated products are heated at a temperature of 50 ° C. to 95 ° C. for 5 hours or more in the presence of activated carbon.
この場合も、請求項９に記載のように、乾燥により水分を飛ばし、粉末状とする、ことが望ましい。 In this case as well, as described in claim 9, it is desirable that the moisture is removed by drying to form a powder.
請求項１０の発明は、低着色の食物繊維加熱品加工品であって、請求項７〜９のいずれか１項に記載の製造方法に製造されたものである。 The invention of claim 10 is a processed product of a low-colored dietary fiber heated product, which is produced by the production method according to any one of claims 7 to 9.
請求項１１の発明は、食品であって、請求項１０に記載の低着色の食物繊維加熱品加工品が、食品原料１重量部に対して０．０００１〜０．０１重量部の割合で配合されていることを特徴とする。 The invention of claim 11 is a food product, wherein the low-colored processed dietary fiber product according to claim 10 is blended in a ratio of 0.0001 to 0.01 parts by weight with respect to 1 part by weight of the food raw material. It is characterized by being done.
この場合、請求項１２に記載のように、請求項１１に記載の低着色の食物繊維加熱品加工品は、食品原料１重量部に対して０．００１〜０．０１重量部の割合で配合されている、ことが望ましい。 In this case, as described in claim 12, the low-colored processed dietary fiber product according to claim 11 is blended at a ratio of 0.001 to 0.01 parts by weight with respect to 1 part by weight of the food raw material. It is desirable that it is done.
糖は、単糖類や二糖類・三糖類或いはそれ以上の多糖類を用いることができ、これらのうち１種類だけでも良いし、複数種類を組み合わせてもよい。糖の例として、ブドウ糖・果糖（単糖類）、蔗糖・麦芽糖・乳糖（二糖類）、ゲンチアノース・ラフィノース・パノース（三糖類）、スタキオース・スコロドース（四糖類）などを挙げることができる。 As the sugar, monosaccharides, disaccharides / trisaccharides or more polysaccharides can be used, and only one of these may be used, or a plurality of types may be combined. Examples of sugars include glucose / fructose (monosaccharide), citrus / maltose / lactose (disaccharide), gentianose / raffinose / panose (trisaccharide), stachyose / scordose (tetrasaccharide) and the like.
糖加熱品は糖の加熱品であるが、場合によっては素材を加えてもよい。素材の例として、コーヒー豆抽出液、カカオ豆抽出液、果汁などがある。 The sugar-heated product is a sugar-heated product, but in some cases, a material may be added. Examples of materials include coffee bean extract, cacao bean extract, and fruit juice.
食物繊維は、難消化デキストリン、ポリデキストロース、グルカンなどを用いることができ、これらのうち１種類だけでも良いし、複数種類を組み合わせてもよい。 As the dietary fiber, indigestible dextrin, polydextrose, glucan and the like can be used, and only one of these may be used, or a plurality of types may be combined.
食物繊維加熱品は食物繊維の加熱品だが、場合によっては糖や素材を加えてもよい。素材の例として、コーヒー豆抽出液、カカオ豆抽出液、果汁などがある。 The dietary fiber heated product is a dietary fiber heated product, but sugar and ingredients may be added in some cases. Examples of materials include coffee bean extract, cacao bean extract, and fruit juice.
本発明は、低着色の食品に加えることで、苦味やコクを与えることができ、また、低着色であるので、食品が無色であっても、目立たないように加えることができる。しかも、原料となる糖加熱品や食物繊維加熱品は入手し易い原料から製造できるので、安価に製造することができ、付加価値のある美味しい食品の提供がし易くなる。 The present invention can give bitterness and richness by adding to a low-colored food, and since it is low-colored, it can be added inconspicuously even if the food is colorless. Moreover, since the sugar-heated product and the dietary fiber-heated product as raw materials can be produced from easily available raw materials, they can be produced at low cost, and it becomes easy to provide delicious foods with added value.
以下、本発明に係る一実施の形態を説明する。なお、本発明はこの実施形態に限定されるものではない。 Hereinafter, an embodiment according to the present invention will be described. The present invention is not limited to this embodiment.
本実施形態の糖加熱品加工品および食物繊維加熱品加工品は、一例として次の方法により製造する。 The processed sugar-heated product and the processed dietary fiber-heated product of the present embodiment are produced by the following method as an example.
まず、砂糖と水を開放釜に入れ、加熱して温度を１４０℃まで上げる。そして、この温度を加熱した状態で５時間加熱し続け、Ｂｒｉｘ値７５に調整したものである。 First, sugar and water are placed in an open kettle and heated to raise the temperature to 140 ° C. Then, the temperature was kept heated for 5 hours and adjusted to a Brix value of 75.
この製造方法により得られた糖加熱品は、黒褐色の液体となっており、苦味やコクが強く、糖を加熱したカラメル風味を有する。 The sugar-heated product obtained by this production method is a dark brown liquid, has a strong bitterness and richness, and has a caramel flavor obtained by heating sugar.
次に、この糖加熱品に水と活性炭を加え、５０℃〜９５℃で、５時間保つ。その後、濾過を行い、Ｂｒｉｘ値７５まで濃縮した。 Next, water and activated carbon are added to this sugar-heated product, and the mixture is kept at 50 ° C. to 95 ° C. for 5 hours. Then, it was filtered and concentrated to a Brix value of 75.
この製造方法により得られた糖加熱品加工品は、淡黄白色の液体となっており。糖を焦がしたカラメル風味もほとんどない。 The processed sugar-heated product obtained by this manufacturing method is a pale yellowish white liquid. There is almost no caramel flavor with charred sugar.
活性炭を用いるので、脱色と同時に高分子成分が持つカラメル臭もなくなる。また、活性炭は縮重合の触媒にもなっている。従って、活性炭を加えた後の加熱温度が低いと、苦味が弱いが、加熱温度が高いと縮重合が起こり、苦味が強くなる。 Since activated carbon is used, the caramel odor of the polymer component disappears at the same time as decolorization. Activated carbon is also a catalyst for polycondensation. Therefore, when the heating temperature after adding the activated carbon is low, the bitterness is weak, but when the heating temperature is high, polycondensation occurs and the bitterness becomes strong.
上記の製造方法に基づき、条件を変更して製造した複数種の糖加熱品加工品の苦味を確認した。
・糖加熱品加工品について
（加熱温度の影響）
あらかじめ砂糖と水を１４０℃で５時間加熱した糖加熱品を作成した。この糖加熱品を基に活性炭と水を加えて、下記の温度で５時間加熱した糖加熱品加工品の官能評価を行った。官能評価は、訓練された１０名のパネラーで行った。評価基準は、「苦味弱い」、「苦味強い」、「苦味非常に強い」の３段階の判断で、各段階に何人いたかで判定し、最も多い評価を採用した。その結果を表１に示す。
Based on the above manufacturing method, the bitterness of a plurality of types of processed sugar-heated products manufactured under different conditions was confirmed.
・ About processed sugar-heated products (effect of heating temperature)
A sugar-heated product was prepared by heating sugar and water at 140 ° C. for 5 hours in advance. Based on this sugar-heated product, activated carbon and water were added, and the processed sugar-heated product heated at the following temperature for 5 hours was subjected to sensory evaluation. The sensory evaluation was performed by 10 trained panelists. The evaluation criteria were "weak bitterness", "strong bitterness", and "very strong bitterness", and the number of people in each stage was judged, and the most evaluation was adopted. The results are shown in Table 1.
よって、糖加熱品加工品を作成する場合に５時間加熱するのであれば、５０℃〜９５℃の温度範囲で加熱することで、苦味が強くなり、７０℃〜９５℃の温度範囲で加熱することで、苦味が非常に強くなる、といえる。
（加熱温度と加熱時間との関係）
あらかじめ砂糖と水を１４０℃で５時間加熱した糖加熱品を作成した。この糖加熱品を基に活性炭と水を加えて、下記の温度と時間で加熱した糖加熱品加工品の官能評価を、比較例１の場合と同様に行った。その結果を表２に示す。
Therefore, if the processed sugar-heated product is to be heated for 5 hours, the bitterness becomes stronger by heating in the temperature range of 50 ° C. to 95 ° C., and the product is heated in the temperature range of 70 ° C. to 95 ° C. Therefore, it can be said that the bitterness becomes very strong.
(Relationship between heating temperature and heating time)
A sugar-heated product was prepared by heating sugar and water at 140 ° C. for 5 hours in advance. Activated carbon and water were added based on this sugar-heated product, and the sensory evaluation of the sugar-heated product processed product heated at the following temperature and time was carried out in the same manner as in Comparative Example 1. The results are shown in Table 2.
この表２より、５０℃の加熱であれば、５時間以上で苦味が強くなり、６０℃の加熱であれば、３時間以上で苦味が強くなり、７０℃の加熱であれば、１時間以上で苦味が強くなり、８０℃の加熱であれば、０．５時間以上で苦味が強くなる、といえる。よって、５０℃〜９５℃の温度で５時間以上加熱すれば、苦味が強くなる、といえる。
・食物繊維加熱品加工品について
（加熱温度の影響）
食物繊維加工品にて加熱条件を変えてテストを行う。あらかじめ食物繊維に水と塩酸を少量加えて１３０℃で５時間加熱した食物繊維加熱品を作成した。この食物繊維加熱品を基に活性炭と水を加えて、下記の温度で５時間加熱した食物繊維加熱品加工品の官能評価を、比較例１の場合と同様に行った。その結果を表３に示す。
From Table 2, the bitterness becomes stronger in 5 hours or more when heated at 50 ° C., the bitterness becomes stronger in 3 hours or more when heated at 60 ° C., and 1 hour or more when heated at 70 ° C. It can be said that the bitterness becomes stronger in 0.5 hours or more when heated at 80 ° C. Therefore, it can be said that the bitterness becomes stronger when heated at a temperature of 50 ° C. to 95 ° C. for 5 hours or more.
・ About processed dietary fiber products (effect of heating temperature)
Test with processed dietary fiber products under different heating conditions. A dietary fiber heated product was prepared by adding a small amount of water and hydrochloric acid to the dietary fiber and heating at 130 ° C. for 5 hours in advance. Activated carbon and water were added based on this dietary fiber heated product, and the sensory evaluation of the dietary fiber heated product processed product heated at the following temperature for 5 hours was carried out in the same manner as in the case of Comparative Example 1. The results are shown in Table 3.
よって、糖加熱品加工品を作成する場合と同様に、食物繊維加熱品加工品を作成する場合にも５時間加熱することで、苦味が強くなり、７０℃〜９５℃の温度範囲で加熱することで、苦味が非常に強くなる、といえる。
（加熱温度と加熱時間との関係）
あらかじめ食物繊維と水を１３０℃で５時間加熱した食物繊維加熱品を作成した。この食物繊維加熱品を基に活性炭と水を加えて、下記の温度と時間で加熱した。
Therefore, as in the case of producing a processed sugar-heated product, when producing a processed dietary fiber product, the bitterness becomes stronger by heating for 5 hours, and the product is heated in the temperature range of 70 ° C to 95 ° C. Therefore, it can be said that the bitterness becomes very strong.
(Relationship between heating temperature and heating time)
A dietary fiber heated product was prepared by heating dietary fiber and water at 130 ° C. for 5 hours in advance. Activated carbon and water were added based on this dietary fiber heated product, and the mixture was heated at the following temperature and time.
この表４より、５０℃の加熱であれば、５時間以上で苦味が強くなり、６０℃の加熱であれば、３時間以上で苦味が強くなり、７０℃の加熱であれば、１時間以上で苦味が強くなり、８０℃の加熱であれば、０．５時間以上で苦味が強くなる、といえる。よって、５０℃〜９５℃の温度で５時間以上加熱すれば、苦味が強くなる、といえる。
(実施例)
ー乳飲料に添加する場合についてー
・糖加熱品加工品の場合
あらかじめ砂糖と水を１４０℃で５時間加熱した糖加熱品を作成した。この糖加熱品を基に活性炭と水を加えて、下記の温度と時間で加熱した糖加熱品加工品を作成した。
From Table 4, the bitterness becomes stronger in 5 hours or more when heated at 50 ° C., the bitterness becomes stronger in 3 hours or more when heated at 60 ° C., and 1 hour or more when heated at 70 ° C. It can be said that the bitterness becomes stronger in 0.5 hours or more when heated at 80 ° C. Therefore, it can be said that the bitterness becomes stronger when heated at a temperature of 50 ° C. to 95 ° C. for 5 hours or more.
(Example)
-When adding to milk drinks--For processed sugar-heated products A sugar-heated product was prepared by heating sugar and water at 140 ° C for 5 hours in advance. Based on this sugar-heated product, activated carbon and water were added to prepare a sugar-heated product processed product heated at the following temperature and time.
実施例１、実施例２、実施例３、実施例４は、それぞれ、３０℃で５時間加熱したもの、５０℃で５時間加熱したもの、７０℃で５時間加熱したもの、９５℃で５時間加熱したものである。 Example 1, Example 2, Example 3, and Example 4 were heated at 30 ° C. for 5 hours, 50 ° C. for 5 hours, 70 ° C. for 5 hours, and 95 ° C. for 5 hours, respectively. It was heated for hours.
これらの糖加熱品加工品を乳飲料に０．１％、０．３％、１．０％添加して従来品の風味との違いの官能評価を行った。訓練された１０名のパネラーで官能評価を行った。評価基準はコクと甘味のキレで行い、コクについては、「コク弱い」、「ややコクあり」、「コクあり」、「コク強い」の４段階の判断で、また、甘味のキレについては、「甘味を切っていない」、「甘味を切っている」の２段階の判断で、各段階に何人いたかで判定し、最も多い評価を採用した。その結果を表５に示す。 These processed sugar-heated products were added to milk beverages at 0.1%, 0.3%, and 1.0%, and the sensory evaluation of the difference from the flavor of the conventional products was performed. A sensory evaluation was performed by 10 trained panelists. The evaluation criteria are based on the sharpness of richness and sweetness. The richness is judged on a four-point scale of "weak richness", "slightly rich", "rich", and "strong rich", and the sharpness of sweetness is judged. Judgment was made based on the number of people in each stage based on the two-stage judgment of "not cut sweetness" and "cutting sweetness", and the highest evaluation was adopted. The results are shown in Table 5.
よって、糖加熱品を基に活性炭と水を加えて、５時間加熱して糖加熱品加工品を製造する場合、５０℃〜９５℃の温度範囲で加熱すれば、前述したようにコクが感じられ、また、それを、０．１〜１．０％の範囲で乳飲料に添加するとコクが感じられる、とわかる。なお、前述したように５０℃〜９５℃の温度範囲で加熱したものであれば、添加するだけで（つまり、０．０１％添加するだけで）、添加しない場合に比べて、コクが感じられる、ことも確認されている。
・食物繊維加熱品加工品の場合
実施例５、実施例６、実施例７、実施例８は、それぞれ、食物繊維加熱品を同様に３０℃で５時間加熱したもの、５０℃で５時間加熱したもの、７０℃で５時間加熱したもの、９５℃で５時間加熱したものである。
Therefore, when activated carbon and water are added based on a sugar-heated product and heated for 5 hours to produce a sugar-heated product processed product, if the product is heated in the temperature range of 50 ° C. to 95 ° C., the richness is felt as described above. It can also be seen that when it is added to a milk drink in the range of 0.1 to 1.0%, a richness is felt. As described above, if the product is heated in the temperature range of 50 ° C. to 95 ° C., it can be added only by adding it (that is, by adding 0.01%), and the richness can be felt as compared with the case where it is not added. , It has also been confirmed.
-In the case of processed dietary fiber products In Examples 5, 6, 6, 7, and 8, the dietary fiber heated products were similarly heated at 30 ° C. for 5 hours and heated at 50 ° C. for 5 hours, respectively. , The one heated at 70 ° C. for 5 hours, and the one heated at 95 ° C. for 5 hours.
これらの食物繊維加熱品加工品を乳飲料に０．１％、０．３％、１．０％添加して従来品の風味との違いの官能評価を、糖加熱品加工品の場合と同様に、コク及び甘味のキレについて行った。その結果を表６に示す。 By adding 0.1%, 0.3%, and 1.0% of these processed dietary fiber products to milk beverages, the sensory evaluation of the difference from the flavor of conventional products is the same as in the case of processed sugar products. I went about the sharpness of richness and sweetness. The results are shown in Table 6.
よって、食物繊維加熱品を基に活性炭と水を加えて、５時間加熱して食物繊維加熱品加工品を製造する場合、５０℃〜９５℃の温度範囲で加熱すれば、前述したようにコクが感じられ、また、それを、０．１〜１．０％の範囲で乳飲料に添加するとコクが感じられる、とわかる。なお、この場合も、添加するだけで（つまり、０．０１％添加するだけで）、添加しない場合に比べて、コクが感じられる、ことも確認されている。
ーノンアルコールに添加する場合についてー
・糖加熱品加工品の場合
糖加熱品加工品をノンアルコールビールに０．１％、０．３％、１．０％添加して従来品の風味との違いの官能評価を行った。訓練された１０名のパネラーで官能評価を行った。評価基準はコクと苦味で行い、コクについては、「コク弱い」、「ややコクあり」、「コクあり」、「コク強い」の４段階の判断で、また、苦味については「苦味弱い」、「やや苦味が強い」、「苦味強い」、「苦味非常に強い」の４段階の判断で、各段階に何人いたかで判定し、最も多い評価を採用した。その結果を表７示す。
Therefore, in the case of producing a processed dietary fiber product by adding activated carbon and water based on the dietary fiber heated product and heating for 5 hours, if the processed dietary fiber product is heated in the temperature range of 50 ° C to 95 ° C, the richness is as described above. It can be seen that when it is added to the milk drink in the range of 0.1 to 1.0%, the richness is felt. In this case as well, it has been confirmed that only by adding (that is, by adding 0.01%), the richness is felt as compared with the case of not adding.
-When adding to non-alcoholic products-In the case of processed sugar-heated products Add 0.1%, 0.3%, 1.0% of processed sugar-heated products to non-alcoholic beer to match the flavor of conventional products. A sensory evaluation of the difference was performed. A sensory evaluation was performed by 10 trained panelists. The evaluation criteria are based on richness and bitterness. For richness, there are four levels of judgment: "weak richness", "slightly rich", "rich", and "strong". For bitterness, "weak bitterness", Judgment was made based on the four levels of "slightly bitter", "strong bitterness", and "very strong bitterness", and the number of people in each stage was judged, and the highest evaluation was adopted. The results are shown in Table 7.
よって、糖加熱品を基に活性炭と水を加えて、５０℃〜９５℃の温度範囲で５時間加熱して製造した糖加熱品加工品であれば、乳飲料だけでなく、ノンアルコールビールに０．１〜１．０％の範囲で添加してもコクが感じられる、とわかる。なお、前述したように５０℃〜９５℃の温度範囲で加熱したものであれば、添加するだけで（つまり、０．０１％添加するだけで）、添加しない場合に比べて、コクが感じられる、ことも確認されている。
・食物繊維加熱品加工品の場合
食物繊維加熱品加工品をノンアルコールビールに０．１％、０．３％、１．０％添加して従来品の風味との違いの官能評価を、糖加熱品加工品の場合と同様に、コク及苦味について行った。その結果を表８示す。
Therefore, if the processed sugar-heated product is produced by adding activated carbon and water based on the sugar-heated product and heating it in a temperature range of 50 ° C. to 95 ° C. for 5 hours, it can be used not only for milk drinks but also for non-alcoholic beer. It can be seen that the richness is felt even if it is added in the range of 0.1 to 1.0%. As described above, if the product is heated in the temperature range of 50 ° C. to 95 ° C., it can be added only by adding it (that is, by adding 0.01%), and the richness can be felt as compared with the case where it is not added. , It has also been confirmed.
・ In the case of processed dietary fiber products 0.1%, 0.3%, 1.0% of processed dietary fiber products are added to non-alcoholic beer to evaluate the sensory difference from the flavor of conventional products. As in the case of the processed product of the heated product, the richness and bitterness were examined. The results are shown in Table 8.
よって、食物繊維加熱品を基に活性炭と水を加えて、５０℃〜９５℃の温度範囲で５時間加熱して製造した食物繊維加熱品加工品であれば、乳飲料だけでなく、ノンアルコールビールに０．１〜１．０％の範囲で添加してもコクが感じられる、とわかる。なお、この場合も、添加するだけで（つまり、０．０１％添加するだけで）、添加しない場合に比べて、コクが感じられる、ことも確認されている。
ーキャンディに添加する場合についてー
・糖加熱品加工品の場合
糖加熱品加工品をキャンディに０．１％、０．３％、１．０％添加して従来品の風味との違いの官能評価を、前述したノンアルコールビールの場合と同様に行った。その結果を表９示す。
Therefore, if it is a processed dietary fiber product produced by adding activated carbon and water based on the dietary fiber heated product and heating it in a temperature range of 50 ° C. to 95 ° C. for 5 hours, it is not only a milk drink but also non-alcoholic. It can be seen that the richness can be felt even if it is added to beer in the range of 0.1 to 1.0%. In this case as well, it has been confirmed that only by adding (that is, by adding 0.01%), the richness is felt as compared with the case of not adding.
-When adding to candy-For processed sugar-heated products Add 0.1%, 0.3%, 1.0% of processed sugar-heated products to candy and evaluate the difference from the flavor of conventional products. Was carried out in the same manner as in the case of the non-alcoholic beer described above. The results are shown in Table 9.
よって、糖加熱品を基に活性炭と水を加えて、５０℃〜９５℃の温度範囲で５時間加熱して製造した糖加熱品加工品であれば、乳飲料やノンアルコールビールなどの飲料だけでなく、キャンディにも０．１〜１．０％の範囲で添加してもコクが感じられる、とわかる。なお、この場合も、添加するだけで（つまり、０．０１％添加するだけで）、添加しない場合に比べて、コクが感じられる、ことも確認されている。
・食物繊維加熱品加工品の場合
食物繊維加熱品加工品をキャンディに０．１％、０．３％、１．０％添加して従来品の風味との違いの官能評価を、前述したノンアルコールビールの場合と同様に行った。その結果を表１０に示す。
Therefore, if it is a processed sugar-heated product produced by adding activated carbon and water based on the sugar-heated product and heating it in a temperature range of 50 ° C to 95 ° C for 5 hours, only beverages such as milk drinks and non-alcoholic beer However, it can be seen that the richness can be felt even if it is added to the candy in the range of 0.1 to 1.0%. In this case as well, it has been confirmed that only by adding (that is, by adding 0.01%), the richness is felt as compared with the case of not adding.
-In the case of processed dietary fiber products 0.1%, 0.3%, 1.0% of processed dietary fiber products are added to candy to evaluate the sensory difference from the flavor of conventional products. The procedure was the same as for alcoholic beer. The results are shown in Table 10.
よって、食物繊維加熱品を基に活性炭と水を加えて、５０℃〜９５℃の温度範囲で５時間加熱して製造した食物繊維加熱品加工品であれば、乳飲料やノンアルコールビールなどの飲料だけでなく、キャンディにも０．１〜１．０％の範囲で添加してもコクが感じられる、とわかる。なお、この場合も、添加するだけで（つまり、０．０１％添加するだけで）、添加しない場合に比べて、コクが感じられる、ことも確認されている。
（その他）
食物繊維加熱品加工品を添加するのは低糖質食品の場合に適しており、低糖質食品とは、糖質オフまたは糖質ゼロ、砂糖不使用の清涼飲料水、アルコール飲料、ノンアルコール飲料、プリン、ムース、シュークリームなどのチルドデザート、アイスクリーム、キャンディ、グミや、パンなどが考えられる。
Therefore, if it is a processed dietary fiber product produced by adding activated carbon and water based on the heated dietary fiber product and heating it in a temperature range of 50 ° C. to 95 ° C. for 5 hours, it can be used for milk drinks, non-alcoholic beer, etc. It can be seen that the richness can be felt not only in beverages but also in candy even if it is added in the range of 0.1 to 1.0%. In this case as well, it has been confirmed that only by adding (that is, by adding 0.01%), the richness is felt as compared with the case of not adding.
(Other)
Addition of processed dietary fiber products is suitable for low-sugar foods, and low-sugar foods are sugar-free or sugar-free soft drinks, alcoholic drinks, non-alcoholic drinks, etc. Chilled desserts such as pudding, mousse and cream puff, ice cream, candy, gummy and bread can be considered.
なお、以上の通り、本発明の好適な実施形態を説明したが、活性炭を入れる前の糖加熱品や食物繊維加熱品の状態によって、同様な温度で同様な時間加熱しても、最終の糖加熱品加工品や食物繊維加熱品加工品が異なってくる場合があるので、上述した例は一例である。 As described above, although the preferred embodiment of the present invention has been described, the final sugar may be heated at the same temperature for the same time depending on the state of the sugar-heated product or the dietary fiber-heated product before adding activated carbon. The above-mentioned example is an example because the processed product of the heated product and the processed product of the dietary fiber heated product may be different.
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