JP2021035349A - Reduced sugar composition - Google Patents

Abstract

To provide a reduced sugar composition used in a food composition containing a sugar content and having high safety with excellent taste, a sugar reduced food composition, its manufacturing method, and a sugar reducing method.SOLUTION: A reduced sugar composition having at least one kind selected from the group consisting of a katsuobushi, sodakatsuobushi, magurobushi, sababushi, ajibushi, iwashibushi, sakebushi, a dried Japanese anchovy, a dried sardine, a dried round herring, a dried silver-stripe round herring, a dried Japanese jack mackerel, and a dried mackerel as a raw material, and containing an effective amount of an extract of bonito flakes and/or dried fishes and being used in a food composition containing a sugar content is prepared. Furthermore, a reduced sugar composition containing an effective amount of the bonito flakes and/or the dried fishes and containing a salt content together with the sugar content is prepared. A manufacturing method of the present reduced sugar food composition containing the sugar content, a salt content, and food product raw materials contains a process of controlling an amount of the sugar content by using the extract of the bonito flakes and/or the dried fishes, and of heating together with the sugar content, the salt content, and the food product raw materials. A sugar reducing method of the present food composition containing the sugar content, and the salt content is a sugar reducing method containing reducing an amount of the sugar content by using the extract of the bonito flakes and/or the dried fishes.SELECTED DRAWING: None

Description

The present invention is made from sardines, Soda sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, and mackerel. A composition for reducing sugar containing at least one selected from the above group as a raw material and containing an extract of mackerel and / or dried sardines as an active ingredient, a reduced sugar food composition using the same, a method for producing the same, And sugar reduction methods.

Sugar is one of the risk factors for obesity and tooth decay. Obesity also leads to more serious problems such as hypertension and diabetes, and there is a need to reduce the total sugar intake or the frequency of sugar intake in order to eliminate public health problems.

In recent years, materials have been developed for the purpose of reducing calorie intake, and artificial sweeteners such as aspartame, acesulfame K, stevia, and licorice and high-sweetness sweeteners are actually used.

Further, a method for enhancing the sweetness of sugar and artificial sweeteners and a method for solving problems of taste quality and palatability such as high-sweetness sweeteners have also been proposed (for example, Patent Documents 1 and 2). ..

Japanese Unexamined Patent Publication No. 2001-352936 Japanese Unexamined Patent Publication No. 2018-13806

However, it is difficult to adjust the sweetness so as to fully satisfy the taste quality and palatability, and it is difficult to maintain or improve the taste quality and palatability while reducing sugar.
An object of the present invention is to provide a sugar-reducing composition or the like having excellent properties.

As a result of diligent studies, the present inventors have simmered sardines, sardines, sardines, mackerel, sardines, sardines, sardines, sardines, sardines, sardines, sardines, and sardines. By using an extract of fish sardines and / or dried sardines, which is made from at least one selected from the group consisting of dried sardines and dried mackerel, the flavor including the sweetness of foods and dishes reduced by sugar reduction can be obtained. We have found that it can be improved, and based on such findings, we have completed the present invention.

The present invention includes the aspects described in the following sections.

Item 1.
Select from the group consisting of sardines, Soda sardines, sardines, sardines, sardines, sardines, salmon sardines, sardines, sardines, sardines, sardines, sardines, and mackerel. A composition for reducing sugar, which contains an effective amount of an extract of mackerel and / or dried sardines, and is used in a food composition containing sugar, which is made from at least one of the following.
Item 2.
Item 2. The sugar-reducing composition according to Item 1, wherein the food composition further contains salt.
Item 3.
Select from the group consisting of sardines, Soda sardines, sardines, sardines, sardines, sardines, salmon sardines, sardines, sardines, sardines, sardines, sardines, and mackerel. A sugar-reduced food composition containing an effective amount of mackerel and / or dried sardines extract, which is made from at least one of the following, and contains salt or soy sauce together with sugar.
Item 4.
Item 3. The sugar-reduced food composition according to Item 3, further comprising one or more food ingredients selected from the group consisting of fish, meat, eggs, and vegetables.
Item 5.
A method for producing a sugar-reduced food composition containing sugar, salt, and food ingredients.
Select from the group consisting of sardines, Soda sardines, sardines, sardines, sardines, sardines, salmon sardines, sardines, sardines, sardines, sardines, sardines, and mackerel. A sugar-reduced food composition comprising a step of adjusting the amount of sugar using an extract of mackerel and / or dried sardines, which is made from at least one of the following, and heating with the sugar, salt, and food raw material. How to make things.
Item 6.
A method for reducing sugar in a food composition containing sugar and salt.
Select from the group consisting of sardines, Soda sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, and mackerel. A method for reducing sugar, which comprises reducing the amount of sugar by using an extract of mackerel and / or dried sardines, which is made from at least one of the following.

INDUSTRIAL APPLICABILITY The present invention provides a sugar-reducing composition and a sugar-reduced food composition having excellent properties.

The present invention is made from sardines, Soda sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, and mackerel. The amount of sugar used can be reduced by using an extract of mackerel and / or dried sardines, which is made from at least one selected from the group, as an active ingredient, and using the extract of mackerel and / or dried sardines. It relates to a sugar-reducing composition that can be reduced, a sugar-reduced food composition containing the same, a method for producing them, and a sugar-reducing method.

[Composition for sugar reduction]
The sugar-reducing composition of the present invention includes sardines, Soda sardines, sardines, mackerel sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, and sardines. For sugar reduction to be used in food compositions containing an effective amount of fish sardines and / or dried sardines, which are made from at least one selected from the group consisting of dried mackerel and dried mackerel. It is a composition.

(Extract of fish clause)
The fish as food used in the present invention is not limited to that of raw raw fish as it is, or frozen raw fish processed in the order of thawing, raw cutting, caged, simmered, and smoked. It may be manufactured by a method known to those skilled in the art.
Specifically, the fish bonito is one or more species selected from the group consisting of bonito flakes, Soda bonito flakes, sardine flakes, mackerel flakes, horse mackerel flakes, bonito flakes, and salmon flakes. The fish section may be a rough section, a bare section, a dead section with a second or third mold, or a main dead section with a roasted fourth or higher. Such fish clauses usually have a water content of 10% by weight or more and 26% by weight or less, but are not limited.

The method for preparing the extract of fish ass is not particularly limited, but it is preferable to prepare the extract by using shavings or pulverized fish ass. Furthermore, the extract of fish section may be an acid, an enzyme or a fish section decomposition product obtained by treating with high pressure.

Although not limited, it is preferable to use, for example, a cut or crushed fish ass. When cutting the fish section, for example, using a cutting machine, for example, the thickness is about 0.01 to 1 mm, preferably about 0.01 to 0.1 mm, more preferably 0.01 to 0.05 mm. Can be created to the extent. As the crushed fish ass, for example, it is preferable that it passes through a sieve having a mesh size of 10 mm, more preferably it passes through a sieve having a mesh size of 5.6 mm, and a sieve having a mesh size of 4 mm or a mesh. It is more preferable that the sieve passes through a sieve having an opening of 2 mm. Here, as the sieve, a sieve (test sieve) according to the regulations of JIS Z8801-1: 2006 (metal mesh sieve) and JIS Z8801-2: 2000 (metal plate sieve) can be used.

Extracts can be obtained from such fish knots, cut fish knots, or ground fish knots with a solvent or with carbon dioxide. Here, the solvent may be alcohol such as water or ethanol, but water is preferable, and hot water or hot water is more preferable.

In the present invention, without limitation, water or hot water is added to the cut or ground fish section, and the mixture is allowed to stand for about 30 seconds to 60 minutes, and then the supernatant is removed by removing precipitates and solids. Alternatively, it can be used as an extract of fish section while leaving all or part of the precipitate or solid matter. Alternatively, for example, water is added to a cut or ground fish section, heated to a temperature of 50 ° C. or higher, preferably 80 ° C. to 100 ° C., extracted with hot water for 30 seconds to 60 minutes, and then precipitated. Except for the supernatant, it can be used as it is. In preparing the fish section extract, the amount of fish section is, for example, 1 part by mass of water or hot water, preferably 2 to 200 parts by mass, more preferably 5 to 100 parts by mass, and further. Preferably, it is 16 to 33 parts by mass.

In the present specification, when displaying the concentration of the fish as food extract, the displayed value is a percentage expressed by (amount of raw material (g) / volume (g) of fish as food) × 100. For example, 50 g of fish as food raw material is extracted with 1000 g of hot water (100 ° C.) for 30 seconds, the fish as food raw material is transferred to a sieve with a mesh opening of 75 μm, and the fish as food extract is allowed to stand until it falls naturally or does not fall. Then, when the cut material remaining on the sieve is removed by a method of removing it, then supplemented with water, and finally 1000 g of soup stock is obtained, the concentration of the fish as food extract is 5% by mass.

The concentration of the fish section extract in the sugar-reducing composition of the present invention can be appropriately changed according to the type of fish section used and the amount and type of sugar to be used. For example, the fish ass extract has a concentration in the range of 0.1% by mass or more and 55% by mass or less, preferably the fish ass extract has a concentration in the range of 0.5% by mass or more and 30% by mass or less, more preferably. , Fish ass and / or boiled and dried extract are contained in a concentration in the range of 1% by mass or more and 20% by mass or less. The sugar-reducing composition can be liquid, semi-solid, or solid. In the case of a solid, a liquid containing a fish section extract can be obtained by a freeze-drying method or the like.

(Extract of dried sardines)
The dried sardines used in the present invention are not limited to those obtained by thawing raw raw fish as it is or frozen raw fish, boiling it at a high temperature, and drying it with hot air, sun, or far infrared rays. , It may be manufactured by a method known to those skilled in the art.
Specifically, the sardines are sardines made from at least one selected from the group consisting of sardines, sardines, sardines, silver-stripe round herrings, sardines, and mackerel. Is preferable. Here, the dried sardines can be especially the dried sardines. Such dried sardines usually have a water content of 10% by weight or more and 18% by weight or less, but are not limited.

The method for preparing the dried sardine extract is not particularly limited. The extract can be prepared by using the dried sardines as they are, but it can also be used by removing the head and intestines of the dried sardines. Alternatively, the whole sardine, the sardine head and intestines are removed and left as it is, the whole sardine or the sardine without the head and intestine is cut into 2 to 3 slices, or the sardine is left as it is or boiled. It is preferable to prepare an extract by pulverizing the sardine from which the head and intestines have been removed.

Although not limited, for example, when a crushed dried sardine is used, it is preferable that it passes through a sieve having a mesh size of 10 mm, and more preferably it passes through a sieve having a mesh size of 5.6 mm. It is more preferable that the sieve passes through a sieve having a mesh opening of 4 mm or a sieve having a mesh opening of 2 mm. Here, as the sieve, a sieve (test sieve) according to the regulations of JIS Z8801-1: 2006 (metal mesh sieve) and JIS Z8801-2: 2000 (metal plate sieve) can be used.

An extract can be obtained from such dried sardines or a pulverized product of dried sardines using a solvent or carbon dioxide. Here, the solvent may be alcohol such as water or ethanol, but water is preferable, and hot water or hot water is more preferable.

In the present invention, without limitation, water is added to the dried sardines, and the mixture is allowed to stand for about 1 minute to overnight, heated for about 1 to 30 minutes, and then the supernatant is removed by removing precipitates and solids. Alternatively, it can be used as an extract for dried sardines, leaving all or part of the precipitate or solid matter. Alternatively, for example, water is added to dried sardines or crushed dried sardines, heated to a temperature of 50 ° C. or higher, preferably 80 ° C. to 100 ° C., extracted with hot water, and then the supernatant is removed by removing the precipitate. Alternatively, it can be used as it is. In preparing the sardine extract, the amount of sardines is, for example, 1 part by mass of water or hot water, preferably 2 to 200 parts by mass, more preferably 5 to 100 parts by mass, and further. Preferably, it is 16 to 33 parts by mass.

In the present specification, when the concentration of the dried sardine extract is displayed, the displayed value is a percentage expressed by (amount of raw material of dried sardines (g) / volume (g)) × 100. For example, put 50 g of dried sardines in 1000 g of water and heat on high heat, reduce the heat after 5 minutes, extract on low heat (water temperature is about 95 ° C) for another 10 minutes, and then look at the dried sardines. Transfer to a 75 μm open sieve, let stand until the sardine extract does not fall or fall naturally, remove the cuttings remaining on the sieve by removing the cuts, then supplement with water, and finally 1000 g When the soup stock is obtained, the concentration of the dried sardine extract is 5% by mass.

The concentration of the dried sardine extract in the sugar-reducing composition of the present invention can be appropriately changed according to the type of dried sardines used and the amount and type of sugar to be used. For example, the concentration of the boiled extract is in the range of 0.1% by mass or more and 55% by mass or less, and preferably the concentration of the boiled extract is in the range of 0.5% by mass or more and 30% by mass or less in terms of solid content. More preferably, the boiled and dried extract is contained at a concentration in the range of 1% by mass or more and 20% by mass or less in terms of solid content. The sugar-reducing composition can be liquid, semi-solid, or solid.

(sugar)
In the present specification, the term "sugar", or the term "sugar" used for "sugar" or "sugar reduction" is a monosaccharide or a disaccharide, excluding sugar alcohols. These include, but are not limited to, monosaccharides and disaccharides such as glucose, fructose, sucrose, and maltose.

"Sugar reduction" means, for example, reducing the amount of sugar in foods containing sugar or foods premised on the use of sugar. "For sugar reduction" and "sugar reduction possible" means that it is possible to adjust the sweetness to supplement the sugar reduction, or even if the sugar content is reduced in foods containing sugar or foods that are premised on the use of sugar. , It means that the taste is maintained.

(salt)
The composition for reducing sugar in the present invention is preferably used for a food composition in which a salt content is coexisted with the sugar content. The salt content is particularly preferably a salt content derived from salt or soy sauce. Here, the soy sauce may be commonly used soy sauce such as light soy sauce and dark soy sauce. Further, the coexistence of salt means that the amount of sodium chloride with respect to the food composition at the time of eating is preferably 0.2% by mass or more, more preferably 0.25% by mass or more, still more preferably 0.3% by mass. % Or more, preferably 5.0% by mass or less, more preferably 4.5% by mass or less, still more preferably 4.0% by mass or less. When the food composition used is such as a liquid seasoning or somen soup, it is possible to prepare a food composition capable of achieving such a value at the time of eating.

[Sugar-reduced food composition]
The sugar-reduced food composition of the present invention includes sardines, Soda sardines, sardines, mackerel sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, and sardines. , And an effective amount of an extract of fish sardines and / or dried sardines, which is made from at least one selected from the group consisting of dried mackerel and dried mackerel, and contains sugar and salt derived from salt or soy sauce. The term "containing sugar or salt" as used herein means that there is a component added separately from the sugar or salt derived from the fish knot and / or dried sardine extract.

Examples of the sugar-reduced food composition of the present invention are, but are not limited to, dressings, mayonnaise, amino acid-based seasonings, nucleic acid-based seasonings, acid seasonings, fermented seasonings, soup stocks, Chinese ingredients, and roasted meat sauces. , Curry roux, stew base, soup base, white soup, compound seasoning, etc., seasonings such as noodles (soba, udon, ramen, pasta, etc.), oden soup, pot base, etc. Sauces such as sauce and tomato ketchup; soups such as miso soup and mashed soup; processed livestock products such as ham and sausage; marine products such as chikuwa, kanikama, and sardines; retort foods, canned foods; potato chips, crackers, roasted rice cakes Snacks containing sugar and salt, such as, boiled in soup, delicatessen, frozen foods, boiled foods, instant ramen, etc. The sugar-reduced food composition is particularly preferably a liquid seasoning such as white soup, mentsuyu, oden soup, or a simmered dish containing one or more food ingredients selected from the group consisting of fish, meat, eggs, and vegetables. Can be.

The sugar-reduced food composition of the present invention includes sardines, Soda sardines, sardines, mackerel sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, and sardines. , And an effective amount of an extract of fish sardines and / or dried sardines, which is made from at least one selected from the group consisting of dried mackerel, and contains sugar and salt derived from salt or soy sauce, and further. Can also include one or more food ingredients preferably selected from the group consisting of fish, meat, eggs, and vegetables. Such reduced sugar food compositions are typically, but are not limited to, retort pouch foods and canned foods.

The fish as used here is not limited as long as it is a fish that can be used in ordinary dishes such as salmon, mackerel, mackerel, sea bream, salmon, eel, sea bream, river pig, carp, eel, grunt, anago, mebaru, and eel. However, it is preferable that the fish is particularly suitable for simmered and steamed dishes. Meat is not limited as long as it is meat that can be used in ordinary dishes, including chicken, beef, pork, and duck meat. Vegetables include potatoes such as potatoes and potatoes used for simmered dishes, root vegetables such as burdock roots, carrots and radishes, as well as leafy vegetables such as white vegetables and spinach.

When the sugar-reduced food composition of the present invention is mentsuyu, it can be, for example, either straight type mentsuyu or concentrated type mentsuyu.

When the sugar-reduced food composition of the present invention is a straight-type mentsuyu, the concentration of the fish knot and / or dried sardine extract is appropriately determined according to the type of fish knot used and the amount and type of sugar to be used. It is also possible to change it. For example, in straight type somen soup, the fish ass and / or dried sardines are mixed in a concentration in the range of 0.5% by mass or more and 10.0% by mass or less, preferably the fish ass and / or dried sardines. Concentrations in the range of 0.7% by mass or more and 8.0% by mass or less, more preferably 1.0% by mass or more and 6.5% by mass or less of dried sardines and / or dried sardines. To do.
For example, in a straight type buckwheat soup, the concentration of fish ass and / or dried sardines is in the range of 0.5% by mass or more and 15.0% by mass or less, preferably 1 of fish ass and / or dried sardines. It contains 0.0% by mass or more and 12.0% by mass or less, more preferably 1.5% by mass or more and 10.0% by mass or less of dried sardines and / or dried sardines. ..
In the case of straight type noodle soup, the salt content in terms of NaCl is, for example, an amount in the range of 1.0% by mass or more and 5.0% by mass or less, preferably 1.5% by mass or more and 4.5% by mass or less. The amount in the range of, more preferably 2.0% by mass or more and 4.0% by mass or less.

In the case of straight type mentsuyu, the sugar content is 1.5% by mass or more and 15.0% by mass or less, preferably 2.3% by mass or more, as total sugar in terms of glucose. It is contained in an amount in the range of 5.5% by mass or less, more preferably in an amount in the range of 3.0% by mass or more and 12.0% by mass or less. As a method for measuring total sugar in terms of glucose, a method in which a sample is hydrolyzed with hydrochloric acid and then measured by a modified somogie method, and the value converted to glucose is used as total sugar (direct reducing sugar, sugar content, total sugar, Japan). Food Analysis Center) is known.

When the noodle soup is a concentrated type, it is preferable that the noodle soup is a food composition adjusted to be within the above concentration range at the time of eating.

When the sugar-reduced food composition of the present invention is a straight type or concentrated type mentsuyu, the ratio expressed by the concentration / sugar content (all by mass%) of the fish as food and / or the dried sardine extract is not limited. , Preferably in the range of 0.05 to 5, more preferably 0.1 to 4, still more preferably in the range of 0.3 to 3, and even more preferably in the range of 0.4 to 2.5. , Particularly preferably in the range of 0.5-2.

When the sugar-reduced food composition of the present invention is a simmered soup or sardine or sardine soup, the concentration of the sardine and / or dried sardine extract depends on the type of sardine used and the use. It is possible to change it as appropriate according to the planned amount and type of sugar, but for example, the fish ass and / or dried sardines are mixed at a concentration in the range of 0.1% by mass or more and 10.0% by mass or less. Preferably, the sardines and / or dried sardines are in a concentration in the range of 0.25% by mass or more and 8.0% by mass or less, and more preferably, the sardines and / or sardines are 0.5% by mass. It is contained at a concentration in the range of 6.0% by mass or less.

When the sugar-reduced food composition of the present invention is boiled soup or white soup or oden soup, the salt content is preferably in the range of 1.0% by mass or more and 20.0% by mass or less in terms of NaCl. Is an amount in the range of 1.5% by mass or more and 19.0% by mass or less, and more preferably 2.0% by mass or more and 18.0% by mass or less.

When the sugar-reduced food composition of the present invention is boiled soup or white soup or oden soup, the sugar content is in the range of 1.5% by mass or more and 50.0% by mass or less as total sugar in terms of glucose. It is preferably contained in an amount in the range of 2.3% by mass or more and 40.0% by mass or less, and more preferably in an amount in the range of 3.0% by mass or more and 30.0% by mass or less.

When the sugar-reduced food composition of the present invention is boiled soup or white soup or oden soup, it is expressed by the concentration / sugar content (all by mass%) of fish ass and / or dried sardines extract, although not limited. The ratio is preferably in the range of 0.01 to 6, more preferably 0.02 to 5, still more preferably 0.03 to 4, even more preferably 0.3 to 3, and particularly preferably 0. It is in the range of .4 to 2.5.

The amount of sugar and salt referred to here is an amount including components derived from fish associative extract.
When the boiled soup or white soup or oden soup is a concentrated type, it is preferable that the food composition is adjusted so as to be within the above concentration range at the time of eating.

In the present invention, the pH of the liquid seasoning in the sugar-reduced food composition is preferably 4.0 or more and 6.0 or less.

When the sugar-reduced food composition is a liquid seasoning, the viscosity by a B-type viscometer at 20 ° C. is preferably 1 or more and 50 cps or less.

When the sugar-reduced food composition of the present invention is a retort food, a canned food, or a dish, the total content of the fish as food and / or the dried sardine extract is the type of fish as food used and the sugar content to be used. Although it is possible to appropriately change the concentration of the fish ass and / or the dried sardines, the concentration is preferably in the range of 0.5% by mass or more and 10.0% by mass or less. , Fish ass and / or dried sardines at a concentration in the range of 1.0% by mass or more and 6.0% by mass or less, more preferably 1.5% by mass of fish ass and / or dried sardines. It is contained at a concentration in the range of 4% by mass or less.

When the sugar-reduced food composition of the present invention is a retort food, a canned food, or a dish, the salt content is preferably in the range of 0.2% by mass or more and 1.8% by mass or less in terms of NaCl. , 0.25% by mass or more and 1.7% by mass or less, more preferably 0.3% by mass or more and 1.6% by mass or less.

When the sugar-reduced food composition of the present invention is a retort food, a canned food, or a dish, the sugar content derived from the seasoning liquid using the sugar-reduced composition is 0.3% by mass or more as total sugar in terms of glucose. Amount in the range of 6.6% by mass or less, preferably in the range of 0.38% by mass or more and 11.9% by mass or less, more preferably in the range of 0.45% by mass or more and 11.2% by mass or less. It is contained in the amount of.

When the sugar-reduced food composition of the present invention is a retort food, a canned food, or a dish, the concentration / sugar content (all by mass%) of the fish as food derived from the seasoning liquid and / or the dried sardine extract is not limited. The ratio represented by is preferably 0.03 to 5, more preferably 0.04 to 4, still more preferably 0.05 to 3, still more preferably 0.3 to 3, and particularly preferably. , 0.4 to 2.5.

In addition to sugars such as sucrose, fructose, glucose, and malt sugar, the sugar-reduced food composition of the present invention optionally includes erythritol, trehalose, maltitol, palatinose, xylitol, sorbitol, licorice extract, and stevia. Processed sweeteners, Luo Han Guo extract, somatin, aspartame, acesulfame potassium, sucralose, saccharin, zulutin, cyclamic acid, neotame and other sweeteners, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, etc. Acidulants, caffeine, spice extract, narringine, nigayomogi extract, borapet, methylthioadenosine, reishi extract and other bitterness agents, salt, potassium chloride and other salty agents, glutamate, inosinic acid, guanylic acid and their sodium or A flavoring agent such as potassium salt may be added or mixed. However, the sugar-reduced food composition of the present invention includes erythritol, trehalose, martitol, palatinose, xylitol, sorbitol, licorice extract, stevia-processed sweetener, Rakan fruit extract, somatin, aspartame, acesulfame potassium, sucralose, saccharin, etc. The total amount of non-energy source sweeteners such as sweeteners selected from the group consisting of sucralose, cyclamic acid, and neotheme is preferably 0.1% by mass or less, more preferably 0.01% by mass or less. It is preferable, and it is particularly preferable that it is substantially free or completely free.

[Method for manufacturing foods containing sugar-reducing compositions]
The present invention is a method for producing a sugar-reduced food composition containing sugar, salt, and food raw materials, which is sardine sardines, Soda sardines, sardines, sardines, sardines, sardines, sardines, and dried sardines. Using an extract of fish sardines and / or dried sardines, made from at least one selected from the group consisting of dried sardines, dried sardines, dried sardines, dried sardines, and dried sardines. A method for producing a sugar-reduced food composition, which comprises a step of adjusting the amount of sugar and heating together with the sugar, salt, and food raw material, is preferable. Here, "adjusting" means adjusting so as to reduce the amount of sugar, which is usually considered to be an appropriate amount.

Here, the types and definitions of sugar content, salt content, food raw material, and fish section are as described in the sugar-reducing composition.

The heating temperature is not limited and includes various methods. For example, under normal pressure or pressure, heating is performed at 50 ° C. or higher and 200 ° C. or lower, more preferably 80 ° C. or higher and 150 ° C. or lower. Alternatively, for example, it may be a sterilization step of treatment at 100 to 130 ° C. for 5 seconds to 30 minutes.

[Sugar reduction method]
The sugar-reducing method of the present invention is a sugar-reducing method for a food composition containing soy sauce, sugar, and salt, and is a method for reducing sugar, such as sardines, Soda sardines, sardines, mackerel, sardines, sardines, sardines, and dried sardines. Use an extract of fish sardines and / or dried sardines from at least one selected from the group consisting of dried sardines, dried sardines, dried sardines, dried sardines, and dried mackerel. This is a sugar-reducing method, which comprises reducing the amount of the sugar. That is, it is a method in which the amount of sugar required to achieve the same degree of sweetness intensity and taste intensity can be reduced by using fish ass and / or dried sardines extract. Preferably, a group consisting of erythritol, trehalose, martitol, palatinose, xylitol, sorbitol, licorice extract, stevia-processed sweetener, Rakan fruit extract, somatin, aspartame, acesulfame potassium, sucralose, saccharin, zultin, cyclamic acid, and neotheme. It can be a method of reducing the amount of sugar without substantially containing a more selected sweetener.

In the sugar-reducing method of the present invention, when the food composition is eaten, the concentration of the fish knot and / or dried sardine extract is preferably about 1.5 to 5% by mass, more preferably. , 1.6 to 4% by mass, more preferably about 1.65 to 3.9% by mass.

The sugar-reducing method of the present invention is not limited, but the ratio expressed by the concentration / sugar content (all by mass%) of the fish as food and / or the dried sardine extract derived from the seasoning liquid is preferably 0.05 to. 5, more preferably 0.1 to 4, still more preferably 0.15 to 3.5, even more preferably in the range of 0.3 to 3, and particularly preferably 0.4 to 2.5. It can be a range.

Here, the types and definitions of sugar content, salt content, food raw material, fish section, and dried sardines are as described in the sugar-reducing composition.

[Use]
The composition for sugar reduction of the present invention is used for foods, and in particular, liquid seasonings, retort foods, processed foods including canned foods, sugar reduction in cooking, sugar reduction, sugar control, sugar suppression, etc. Can be used for. The sugar-reducing composition of the present invention achieves such sugar reduction, low sugar reduction, low sugar, sugar off, sugar control, and sugar suppression without using artificial sweeteners or high-sweetness sweeteners. Can be done. Preferably, a group consisting of erythritol, trehalose, martitol, palatinose, xylitol, sorbitol, licorice extract, stevia-processed sweetener, Rakan fruit extract, somatin, aspartame, acesulfame potassium, sucralose, saccharin, zultin, cyclamic acid, and neotheme. It is possible to suppress sugar content without substantially containing a more selected sweetener.

The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

The foods described in Reference Examples and Examples shown below were prepared respectively.

<Test 1: Verification of the effect of the taste substance contained in the fish section extract on the intensity of sweetness>
(1) Preparation of fish section extract Katsuobushi was used for fish section and cut to a thickness of 0.02 to 0.04 mm with a cutting machine. After boiling 1000 g of water to turn off the heat, 60 g (6% by mass) of the cutting material was added and allowed to stand for 1 minute. The fish was transferred to a sieve having a mesh size of 75 μm and allowed to stand until the fish as food extract did not fall by free fall, and the cuttings remaining on the sieve were removed. The fish extract (6% by mass) was prepared by supplementing water until the weight of the fish extract reached 1000 g.

(2) Test contents The effects of sodium inosinate (IMP-Na) and lactic acid, which are the main taste substances contained in the fish section extract, on the sweetness intensity were investigated. A test solution in which a taste substance was added to the base seasoning solution was prepared, and the intensity of sweetness was examined by sensory evaluation. The composition of the test solution is shown in Table 1.

(3) Sensory evaluation method Sensory evaluation was performed by a 7-step scoring method by 10 men and women (20-40 years old) on a specialized panel. Samples were placed in black plastic cups and provided to the panel with a 3-digit random number. The sample evaluation order was specified so that the sample evaluation order would be different for each panelist. The evaluation item was the strength of sweetness. The specialized panel evaluates various foods in daily work, and in daily training, the evaluation items are fully understood and the evaluation scale can be adjusted. The evaluation criteria are shown below.
Evaluation items: Sweetness strength 7 ... Very strong 6 ... Very strong 5 ... Slightly strong 4 ... Normal 3 ... Slightly weak 2 ... Very weak 1 ... Very weak

(4) Results The evaluation results are shown in Table 1 as average scores. The sweetness of Reference Examples 1-2 and 1-3 to which lactic acid was added was weaker than that of Reference Example 1-1 with respect to the composition of Reference Example 1-1. Reference Example 2-1 to which IMP-Na was added had a stronger sweetness than Reference Example 1-3, but Reference Example 2-2 had a weaker sweetness than Reference Example 2-1. That is, no concentration dependence was observed between the IMP-Na concentration and the intensity of sweetness. It is considered that various components in the fish section extract are comprehensively combined to make it possible to adjust the sweetness.

<Test 2: Measurement of histidine (His) content in fish section and dried sardines>
(1) Test contents His is one of the components having a high content among the taste components contained in fish section and dried sardines. The His content in the fish section extract and the dried sardine extract was measured.
(2) Preparation of fish-bushi extract and dried sardine extract In addition to dried bonito, dried sardines such as Soda bonito, mackerel, sardine, and dried bonito are also widely used as raw materials for fish-derived extracts. ing. Therefore, extracts were prepared from various raw materials. The preparation of the fish section extract was the same as in Test 1 (1). The preparation of the dried sardine extract was as follows. Anchovy sardines were used for sardines. First, I removed the head and belly of the dried sardines. Next, 60 g (6% by mass) of dried sardines was added to 1000 g of water, and the mixture was heated and extracted for 15 minutes. The dried sardines were transferred to a sieve having a mesh size of 75 μm, and allowed to stand until the dried sardines extract fell naturally or did not fall, and the dried sardines remaining on the sieve were removed. The sardine extract (6% by mass) was prepared by supplementing with water until the weight of the dried sardine extract reached 1000 g.

(3) Results The His content was highest in the dried bonito extract and lowest in the dried sardine extract.

<Test 3: Verification of sugar reduction effect in simmered taro 1>
(1) Test contents It was verified by sensory evaluation whether or not the simmered taro can reduce sugar by using the fish section extract or the dried sardine extract. It was verified using dried bonito with the highest His content and dried anchovy with the lowest His content.

(2) Preparation of simmered taro The recipes are shown in Tables 3 and 4. As a standard of taste, a standard example containing a sugar content (24.0 g of sugar) that is normally used was provided. Compared with these Reference Examples 1 and 2, each Production Example or Example reduces the amount of sugar added by 30% by mass. In Standard Examples 1 and 2, and Production Examples 1 and 2, the concentration of the fish-section extract or the dried sardine extract in the recipe is 1% by mass. In Examples 1-1 and 2-1 the concentration of the fish paste extract or the dried sardine extract in the recipe was 3% by mass, and in Examples 1-2 and 2-2, the fish ass extract or the dried sardine extract in the recipe The concentration of the dried sardine extract is 6% by mass. The concentrations of 1% by mass and 3% by mass of fish as food extract or dried sardine extract were adjusted by diluting 6% by mass of the extract prepared in advance with ion-exchanged water.

Thawed satoimo was put in a seasoning liquid mixed with fish ass extract or dried sardine extract, sugar, and dark soy sauce (manufactured by Kikkoman Foods Co., Ltd., salt concentration 14.1%), covered with a lid, and boiled over low heat for 15 minutes. .. The heat was turned off and left for 60 minutes to soak in the taste.

(3) Sensory evaluation method Sensory evaluation was performed by a 7-step scoring method by 10 men and women (20-40 years old) on a specialized panel. Samples were placed in black plastic cups and provided to the panel with a 3-digit random number. The sample tasting order was specified so that the sample eating order would be different for each panelist. The evaluation items were three items: sweetness intensity, taste intensity, and comprehensive evaluation. Relative evaluation was performed with the scores of the evaluation items of Criteria Examples 1 and 2 as 4 points (criteria) for all items. The specialized panel evaluates various foods in daily work, and in daily training, the evaluation items are fully understood and the evaluation scale can be adjusted. The evaluation criteria are shown below. Finally, based on the result of the comprehensive evaluation in the sensory evaluation, it was decided whether or not the sugar could be reduced in the production examples and the examples. That is, if the evaluation point of the comprehensive evaluation is equal to or higher than the evaluation points of the standard examples 1 and 2, which are the standard products, the sugar can be reduced. The reason is that even if the sugar is reduced, if the taste of the dish deteriorates, it cannot be continuously ingested, and eventually it returns to the original state without sugar reduction.

Evaluation items: Sweetness intensity, taste intensity 7 ... Very strong than standard 6 ... Slightly stronger than standard 5 ... Slightly stronger than standard 4 ... Standard 3 ... Slightly weaker than standard 2 ... Much weaker than the standard 1 ... Very weaker than the standard Evaluation item: Comprehensive evaluation 7 ... Very delicious than the standard 6 ... Much tastier than the standard 5 ... Slightly tastier than the standard 4 ...・ Criterion 3 ・ ・ ・ Slightly less delicious than the standard 2 ・ ・ ・ Not much tastier than the standard 1 ・ ・ ・ Not very tasty than the standard

Here, the taste intensity mainly refers to a good taste intensity resulting from a preferable sweetness.

(4) Results The evaluation results are shown in Tables 3 and 4 as average scores. In Standard Example 1, the concentration of fish as food extract relative to the total amount of simmered food is 0.55% by mass, and 4.4% by mass (24.0 g) of sugar is used as the concentration of soup stock that is standardly used for ordinary simmered foods. .. This was confirmed by the panels as a standard of taste. Compared with Standard Example 1, Production Example 1, Example 1-1, and Example 1-2 are recipes for reducing sugar by reducing the amount of sugar added by 30%. In Production Example 1, which has the same concentration of fish section extract as the amount of sugar added is reduced, the sweetness is significantly reduced, while in Examples 1-1 and 1-2, sugar is used. Although the amount of addition is the same as that of Production Example 1, the intensity of sweetness is significantly restored as compared with Production Example 1. In addition, the strength of taste and the evaluation points of the comprehensive evaluation were higher than those of Standard Example 1. That is, in Examples 1-1 and 1-2, although the amount of sugar added was reduced by 30%, the sweetness intensity, the taste intensity, and the standard were acceptable as compared with Standard Example 1. Since it is evaluated to be more delicious than Example 1, it can be said that it is an example in which sugar can be reduced.

The same tendency was observed when the dried sardine extract was used. Standard Example 2 was prepared using 4.4% by mass (24.0 g) of sugar, with the concentration of the dried sardine extract relative to the total amount of the simmered food as the standard soup stock concentration used for ordinary simmered foods. However, this was confirmed by the panels as a standard of taste. Regarding Production Example 2, Examples 2-1 and 2-2, the sweetness of Production Example 2 in which the amount of sugar added was reduced by 30% as compared with Standard Example 2 was significantly weaker than that in Standard Example 2. .. However, in Example 2-1 and Example 2-2, the sweetness was restored as compared with Production Example 2, and the taste intensity and the evaluation score of the comprehensive evaluation were higher than those of Standard Example 2. That is, since Examples 2-1 and 2-2 are evaluated to be more delicious than Standard Example 2 even though the amount of sugar added is reduced by 30%, it can be said that the sugar can be reduced.

Here, the scores of the individual panels corresponding to Tables 3 and 4 are as shown in Tables 5 and 6.

<Test 4: Verification of sugar reduction effect in simmered radish>
(1) Test contents Whether or not the simmered radish can be reduced in sugar by using the fish-section extract was verified by sensory evaluation.

(2) Preparation of simmered radish Recipe is shown in Table 7. Compared with Standard Example 3, Production Example 3 and Examples 3-1 and 3-2 reduce the amount of sugar added by 30% by mass. In Standard Example 3 and Production Example 3, the concentration of the fish section extract in the recipe is 1% by mass, Example 3-1 is 3% by mass, and Example 4-1 is 6% by mass. The lower boiled radish was cut to a thickness of about 2 mm and a weight of about 10 g. The cut radish was put in a seasoning liquid containing fish ass extract, sugar, and dark soy sauce, covered with a lid, and boiled on low heat for 25 minutes. The heat was turned off and left for 60 minutes to soak in the taste.

(3) Sensory evaluation method Sensory evaluation was performed by 11 men and women (20-40 years old) on a specialized panel. The evaluation method and evaluation criteria were the same as when evaluating the simmered taro.

(4) Results The evaluation results are shown in Table 7 as average scores.

In Standard Example 3, the concentration of fish as food extract relative to the total amount of simmered food is 0.65% by mass, and 3.2% by mass (15.0 g) of sugar is used as the concentration of soup stock that is standardly used for ordinary simmered foods. .. This was confirmed by the panels as a standard of taste. Compared with Standard Example 3, Production Example 3, Example 3-1 and Example 3-2 are recipes for reducing sugar by reducing the amount of sugar added by 30%. In Production Example 1, which has the same concentration of fish section extract as the amount of sugar added is reduced, the sweetness is significantly reduced, while in Examples 3-1 and 3-2, sugar is used. Although the amount of addition is the same as that of Production Example 3, the intensity of sweetness is restored as compared with Production Example 3. In addition, the strength of the taste and the evaluation points of the comprehensive evaluation were higher than those of the standard example 3. That is, in Examples 3-1 and 3-2, although the amount of sugar added was reduced by 30%, the sweetness intensity, the taste intensity, and the standard were acceptable as compared with the standard example 3. Since it is evaluated to be more delicious than Example 3, it can be said that it is an example in which sugar can be reduced.

Here, the scores of the individual panels corresponding to Table 7 are as shown in Table 8.

＜試験５：里芋の煮物での減糖効果の検証２＞
（１）試験内容
魚節抽出物や煮干し抽出物によって、里芋の煮物が減糖できるかどうか、魚の種類によって減糖の可能性が変化するかどうかを官能評価により検証した。宗田鰹節、鯖節、鯵節、アゴ（とびうお）煮干しを用いて検証した。

<Test 5: Verification of sugar reduction effect in simmered taro 2>
(1) Test contents Whether or not the simmered taro can be reduced in sugar by the fish section extract or the dried sardine extract, and whether or not the possibility of sugar reduction changes depending on the type of fish was verified by sensory evaluation. It was verified using Soda bonito flakes, mackerel flakes, horse mackerel flakes, and dried flying fish.

(2) Preparation of simmered taro The recipes are shown in Tables 9-12. As a standard of taste, a standard example was provided in which a sugar content (24.0 g of sugar) that was normally used was added. Compared with these Reference Examples 4 to 7, each Production Example or Example reduces the amount of sugar added by 30% by mass. In Standard Examples 4 to 7 and Production Examples 4 to 7, the concentration of the fish section extract or the dried sardine extract in the recipe is 1% by mass. In Examples 4-1 to 6-1, the concentration of the fish section extract was 3% by mass, and in Examples 4-2 to 6-2, the concentration of the fish section extract was 6% by mass. The concentrations of 1% by mass and 3% by mass of fish as food extract or dried sardine extract were adjusted by diluting 6% by mass of the extract prepared in advance with ion-exchanged water. In Comparative Examples 1 and 2, the concentrations of the dried sardine extract were 3% by mass and 6% by mass, respectively.

Thawed satoimo was put in a seasoning liquid mixed with fish ass extract or dried sardine extract, sugar, and dark soy sauce (manufactured by Kikkoman Foods Co., Ltd., salt concentration 14.1%), covered with a lid, and boiled over low heat for 15 minutes. .. The heat was turned off and left for 60 minutes to soak in the taste.

(3) Sensory evaluation method Sensory evaluation was performed by a 7-step scoring method by 10 men and women (20-40 years old) on a specialized panel. Samples were placed in black plastic cups and provided to the panel with a 3-digit random number. The sample tasting order was specified so that the sample eating order would be different for each panelist. The evaluation items were three items: sweetness intensity, taste intensity, and comprehensive evaluation. The score of the evaluation item of the standard example is set to 4 points (standard) for all items, and it is a relative evaluation. The specialized panel evaluates various foods in daily work, and in daily training, the evaluation items are fully understood and the evaluation scale can be adjusted. The evaluation criteria are shown below. Finally, based on the result of the comprehensive evaluation in the sensory evaluation, it was decided whether or not the sugar could be reduced in the production examples and the examples. In other words, if the evaluation score of the comprehensive evaluation is equal to or higher than the evaluation score of the standard example, which is the standard product, sugar reduction is possible. The reason is that even if the sugar is reduced, if the taste of the dish deteriorates, it cannot be continuously ingested, and eventually it returns to the original state without sugar reduction.

Evaluation items: Sweetness intensity, taste intensity 7 ... Very strong than standard 6 ... Slightly stronger than standard 5 ... Slightly stronger than standard 4 ... Standard 3 ... Slightly weaker than standard 2 ... Much weaker than the standard 1 ... Very weaker than the standard Evaluation item: Comprehensive evaluation 7 ... Very delicious than the standard 6 ... Much tastier than the standard 5 ... Slightly tastier than the standard 4 ...・ Criterion 3 ・ ・ ・ Slightly less delicious than the standard 2 ・ ・ ・ Not much tastier than the standard 1 ・ ・ ・ Not very tasty than the standard

Here, the taste intensity mainly refers to a good taste intensity resulting from a preferable sweetness.

(4) Results The evaluation results are shown in Tables 9 to 12 as average scores. In Standard Examples 4 to 6, the concentration of fish as food extract relative to the total amount of simmered food was 0.55% by mass, and 4.4% by mass (24.0 g) of sugar was used as the concentration of soup stock that is standardly used for ordinary simmered foods. ing. This was confirmed by the panels as a standard of taste. Compared with Standard Examples 4 to 6, Production Examples 4 to 6 and Examples 4-1 to 6-2 are recipes for reducing sugar by reducing the amount of sugar added by 30%. As the amount of sugar added was reduced, the sweetness was significantly reduced in Production Examples 4 to 6 having the same concentration of fish as food extract. On the other hand, in Examples 4-1 to 6-2, although the amount of sugar added was the same as in Production Examples 4 to 6, the intensity of sweetness was significantly restored as compared with Production Examples 4 to 6. doing. In addition, the strength of taste and the evaluation points of the comprehensive evaluation were higher than those of the standard examples 4 to 6. That is, in Examples 4-1 to 6-2, although the amount of sugar added was reduced by 30%, the sweetness intensity, the taste intensity, and the standard were acceptable as compared with the standard examples 4 to 6. Since it is evaluated to be more delicious than Examples 4 to 6, it can be said that it is an example in which sugar can be reduced.

On the other hand, when an extract of dried sardines prepared by baking dried sardines (indicated as "dried sardines (chin)" in the table) was used, the same tendency was not observed. In Standard Example 7, the concentration of the dried sardine extract with respect to the whole simmered dish was 0.55% by mass, and 4.4% by mass (24.0 g) of sugar was used as the concentration of the soup stock that is standardly used for ordinary simmered dishes. There is. This was confirmed by the panels as a standard of taste. With respect to Production Example 7, Comparative Examples 1 and 2, the sweetness of Production Example 7 in which the amount of sugar added was reduced by 30% as compared with Standard Example 7 was significantly weakened. In Comparative Examples 1 and 2, the sweetness was not restored even though the concentration of the dried sardine extract was increased. The evaluation points of the comprehensive evaluations of Comparative Examples 1 and 2 were lower than those of Reference Example 7 even in Comparative Example 2 in which the evaluation points of taste intensity were higher than those of Reference Example 7. That is, in Comparative Examples 1 and 2, when the amount of sugar added was reduced by 30%, the taste was evaluated to be inferior to that of Standard Example 7, and the sugar could not be reduced.

Here, the scores of the individual panels corresponding to Tables 9 to 12 are as shown in Table 13 in Table 9, Table 14 in Table 10, Table 15 in Table 11, and Table 16 in Table 12, respectively.

Claims (5)

Select from the group consisting of sardines, Soda sardines, sardines, sardines, sardines, sardines, salmon sardines, sardines, sardines, sardines, sardines, sardines, and mackerel. A composition for reducing sugar, which contains an effective amount of an extract of mackerel and / or dried sardines, and is used in a food composition containing sugar, which is made from at least one of the following. The composition for reducing sugar according to claim 1, wherein the food composition further contains salt. Select from the group consisting of sardines, Soda sardines, sardines, sardines, sardines, sardines, salmon sardines, sardines, sardines, sardines, sardines, sardines, and mackerel. A sugar-reduced food composition containing an effective amount of mackerel and / or dried sardines extract, which is made from at least one of the following, and contains salt as well as sugar. A method for producing a sugar-reduced food composition containing sugar, salt, and food ingredients.
Select from the group consisting of sardines, Soda sardines, sardines, sardines, sardines, sardines, salmon sardines, sardines, sardines, sardines, sardines, sardines, and mackerel. A sugar-reduced food composition comprising a step of reducing the amount of sugar using an extract of mackerel and / or dried sardines, which is made from at least one of the following, and heating with the sugar, salt, and food raw material. How to make things. A method for reducing sugar in a food composition containing sugar and salt.
Select from the group consisting of sardines, Soda sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, sardines, and mackerel. A method for reducing sugar, which comprises reducing the amount of sugar by using an extract of mackerel and / or dried sardines, which is made from at least one of the following.