JP2763049B2 - Low-calorie foods containing polyfractans - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a low-calorie β-2,
By containing polyfractan, which is an inulin-type polysaccharide having one bond as a main component, acidity and salty taste are mild, taste is improved, mouthfeel, mouthfeel and throat are improved, and unfavorable oily smell is obtained. And the flavor characteristic of the emulsifier is reduced, the desirable richness and flavor of fresh cream and the like are retained, and the taste, taste, texture, etc. are not adversely affected as in conventional fat and oil substitutes. The present invention relates to a low-calorie food having a high concentration of indigestible water-soluble dietary fiber.

[0002]

2. Description of the Related Art In recent years, as eating habits have become westernized,
Problems such as obesity, hyperlipidemia, and shortage of dietary fiber due to excessive intake of energy such as oils and fats and sugars are being asked.
In addition, it is strongly suggested that adult diseases such as cancer and heart disease and the above-mentioned food components or their intakes are related to the top causes of death. Therefore, conventionally, foods reduced in calories have been produced by adding sugar alcohols, gums, emulsion stabilizers, and the like to reduce oils and fats.

[0003] Among them, the following were included. Method for producing confectionery, cream for baking and paste (JP-A-60-66936), soy milk cream for coffee (JP-A-60-153755), low-fat foamed oil-in-water emulsified fat (JP-A-62-25633) ), A low-fat cream for whipping and a method for producing the same (Japanese Patent Application Laid-Open No. 62-118855), a low-fat spread (Japanese Patent Application Laid-Open No. 62-232335), and a coffee fat whitener containing low fats and oils (Japanese Patent Application No. 63-87942).

However, since these oils and fats are replaced by sugar alcohols, gums, emulsion stabilizers and the like, the addition of water increases the body taste and flavor. Also,
In the case of Pfizer's polydestrose or Abebe's oil-and-fat substitute dextrin (parsley-SA-2), acidity, astringency, astringency, and a powdery flavor are produced. As described above, conventionally used low-calorie materials are those that do not meet the taste, taste, taste, taste, and taste that are not desirable, and also have shape retention, extensibility, stringiness, etc. Disadvantages such as unfavorable physical properties.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a low-calorie food which can solve the drawbacks of conventional low-calorie foods and which has a good taste, good taste, good taste and good texture.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, polyfructane, which is an inulin-type polysaccharide containing β-2,1 bond as a main component, has been converted to various fats and oils. By containing it as a substitute for fats and oils, the sour and salty tastes become milder, the taste is improved, the palatability, mouthfeel and throat are improved, the undesirable oily odor and the unique flavor of the emulsifier are reduced. It provides a low calorie food that has good palatability without affecting the flavor, taste, texture, etc., unlike conventional fats and oils, while retaining the desirable richness and flavor of fresh cream and the like. It has been found that the present invention can be performed, and the present invention has been made based on this finding.

The polyfructan used in the present invention is mainly composed of fructose mainly linked to the fructose residue side of sugar by β-2,1 bond, and has a molecular weight of 2,000-20. , 000,000
, But preferably 10,000-1
5,000,000 is desirable. Further, even if the branched chain contains, for example, a β-2,6 bond or the like,
Similar effects can be obtained.

For the production of this polyfractan, a method of incubating conidiospores of Aspergillus sidwi and sugar is used (Kawai et al., Agric. Biol. Chem.
37, 2111, 1973), but other methods, i.e., using sugar-transferring yeast derived from yeast, Aspergillus oryzae, Aspergillus niger, Aureobasidium pullulans, etc.
Alternatively, it is also conceivable to produce the protein from inulin (from Jerusalem artichoke).

As described above, the polyfructan used in the present invention is known per se, is indigestible, has an effect of growing bifidobacteria in the intestine, and is expected to have an effect of improving bowel movements. Since no increase in blood glucose is observed even in the results of a blood glucose tolerance test, it is also expected to be applied to diabetic patients, etc., and is also expected to reduce the content of cholesterol and neutral fat in blood and liver, and is expected to be used in health foods, etc. The application of is also inferred. [JP-A-61-187797]

However, the specific functional properties of polyfractans are not known, and the application to specific foods and the like based on the physical properties, sensory properties, and the like of polyfractans is in a completely undeveloped state. .

[0011] On the other hand, the inventors of the present invention have studied the industrial production method of polyfractane and pursued the characteristics of polyfractane. As a result, in addition to the conventionally known characteristics, the aqueous paste-like composition of polyfractane has an oil-fat-like composition. The flavor and taste of various cooked and processed foods are replaced by liquid fats and solid fats such as fresh cream, cream cheese, butter, and salad oil, as in conventional fats and oils substitutes. Thus, a food with significantly reduced calories was obtained without adversely affecting the texture and the like. For example, in the case of using a fresh cream, even if 70% of the fresh cream was replaced with a polyfractan paste, the preferable richness and flavor of the fresh cream did not change.

In addition, a high sweetness sweetener is added to
It does not matter at all that an appropriate amount of a colorant, a pigment, an emulsifier, a gum, a protein, a flavor, a spice and the like are added.

[0013] The polyfractane becomes a paste by being dispersed in water or milk at 10-40% (W-W). By adjusting the amount of dispersion in water, the hardness of the paste is adjusted and used so that the physical properties of the food to be produced are not impaired. In this case, a paste-like composition prepared in advance may be used, or polyfructan, water and other raw materials may be mixed at the time of production and used as a paste.

[0014]

Example 1 (Low Calorie Mayonnaise) A low calorie mayonnaise in which corn salad oil was replaced by an aqueous paste of polyfractane was prepared according to the following formulation. Using the whole amount of corn salad oil as a control, four kinds of prototypes,
Nodogoshi, Flavor, Taste, Other, and Total Score of 12
The panel was evaluated by name. The overall score was 10 points for very favorable, 5 points for equivalent to the control, and 1 point for very poor. As a result, in the low-calorie mayonnaise, 67% of the corn salad oil was replaced with a 20% aqueous polyfructan paste (D), and 33% of the corn salad oil was replaced with a 25% aqueous polyfractan paste (A). The palatability, palatability and pungency were good, undesired oily odor was reduced, and the acidity and salty taste were mild. The overall evaluation was evaluated to be almost equivalent to the control.

[0015]

[Table 1]

[0016]

[Table 2]

[0017]

Example 2 (Low Calorie Dressing) A low calorie dressing was prepared according to the following formulation, in which corn salad oil was replaced with an aqueous paste of polyfractane.

Using the corn salad oil in its entirety as a control, the appearance, mouthfeel, mouthfeel, throat, flavor, taste, etc. of the three prototypes were evaluated by a panel of six persons. As a result, those obtained by replacing the corn salad oil with the polyfructan paste were good in that the acidity and saltiness were reduced and the undesirable oily odor was reduced.

[0019]

[Table 3]

[0020]

[Table 4]

[0021]

Example 3 (Low-calorie whipped cream) A low-calorie whipped cream was prepared according to the following formulation, in which the fresh cream was replaced with an aqueous paste of polyfractane and polydextrose.

Using the whole cream as a control, the appearance, mouthfeel, mouthfeel, throat, flavor, taste, etc. of the two prototypes were evaluated by eight panelists. As a result, in the cream (A) in which 50% of the fresh cream was replaced with polyfractane, the favorable rich taste and flavor of the fresh cream were maintained, and the palate had good palatability.
In addition, in the case of using polyfractane (A), separation due to excessive whipping at the time of whipping hardly occurred, and it was presumed that polyfructan had an effect of preventing separation. On the other hand, in the case of using polydextrose (B), the comb taste and flavor of the fresh cream were considerably weakened, and the astringent, sour and astringent tastes were strong.

[0023]

[Table 5]

[0024]

Example 4 (Low-calorie bavarois) A low-calorie bavarois was prepared according to the following formulation, in which the fresh cream was replaced with an aqueous paste of polyfractane.

Using the whole cream as a control, the appearance, texture, taste, taste, taste, etc. of the two prototypes were evaluated by a panel of six persons. As a result, the cream (A) in which half of the fresh cream was replaced by the 20% polyfractan paste had good mouth-drying properties and a good feeling of stretching on the tongue. In the case of (A) in which half of the fresh cream was replaced, the rich taste and flavor peculiar to the fresh cream remained. In addition, the same result was obtained also in the case where polyfractane was pasted using milk.

[0026]

[Table 6]

[0027]

Example 5 (Low-calorie chocolate cream) A low-calorie chocolate cream was prepared according to the following formulation, in which the fresh cream was replaced by an aqueous paste of polyfractane.

Using the whole cream as a control, the three prototypes were evaluated for their appearance, mouthfeel, mellowness, sockness, flavor, taste, etc., and their overall score using a panel of 12 persons. The overall score was 10 points for very favorable, 5 points for equivalent to the control, and 1 point for very poor.

As a result, (A) in which 1/3 of the whipped cream was replaced by 20% polyfractan and (B) in which 2/3 was replaced by 20% polyfructan had good mouth-drying and mellowness. Taste was good and preferred over control in overall score.

[0030]

[Table 7]

[0031]

[Table 8]

[0032]

Example 6 (Low calorie scented glass) A low calorie scented glass was prepared according to the following formulation, in which the fresh cream was replaced with an aqueous paste of polyfractane.

A control using the whole amount of fresh cream was used as a control, and the appearance, mouthfeel, mouthfeel, throat, flavor, taste, etc. of the two prototypes were evaluated by a panel of six persons. As a result, in the cream (A) in which half of the fresh cream was replaced with 20% polyfractane, the favorable flavor, richness and taste of the fresh cream were maintained. On the other hand, the product (B) using Parsley-SA-2, which is a dextrin substitute for fats and oils of Abebe Co., had a weak creamy flavor and taste, and exhibited a powdery flavor.

[0034]

[Table 9]

[0035]

Example 7 (Low Calorie Cheese Paste) A low calorie cheese paste in which cream cheese was replaced by an aqueous paste of polyfractane was prepared according to the following formulation, and evaluated similarly.

As a result, half of the cream cheese was 25%
The polyfractan paste-substituted (A) had a cream cheese flavor, and had a good mouthfeel and good spreadability when wet on bread and the like, and had a smooth texture.
(B), in which 3/4 of the cream cheese was replaced by 25% polyfractan paste, although the flavor was slightly weaker,
Good texture was maintained.

[0037]

[Table 10]

[0038]

Example 8 (Low Calorie Rare Cheesecake) A low calorie rare cheesecake in which cream cheese was replaced with an aqueous paste of polyfractane was prepared according to the following formulation, and evaluated similarly.

As a result, the cream cheese (A) obtained by replacing the cream cheese with a 20% polyfractane paste had a good mouthfeel, a smooth texture, and a good taste. On the other hand, the product (B) using Parsley-SA-2, which is a dextrin substitute for fats and oils of Abebe, was powdery, had an unpleasant taste, and was not good.

[0040]

[Table 11]

[0041]

Example 9 (Low-calorie butter cream) A low-calorie butter cream in which salt-free butter was replaced with an aqueous paste of polyfractane was prepared according to the following formulation, and evaluated similarly.

As a result, the half (A) in which half of the unsalted butter was replaced with a 25% polyfructan paste had a butter cream flavor and was less likely to lose its shape due to a rise in temperature. It was large and had good taste. On the other hand, the product (B) substituted with Pfizer's polydextrose had a weak butter cream flavor and a strong acidity, astringency and astringency.

[0043]

[Table 12]

[0044]

Example 10 (Low-calorie baked cheesecake) A low-calorie baked cheesecake in which fresh cream or cream cheese was replaced with an aqueous paste of polyfuctan was prepared according to the composition shown in Table 13 below. The baking conditions were 180 ° C. for 50 minutes, and then 150 ° C. for 20 minutes.

Using the whole cream and cream cheese as controls, the appearance of four prototypes was
6 for mouthfeel, mouthfeel, throat, flavor, taste, etc.
The panel was evaluated by name. As a result, as shown in Table 14, all had good palatability.

[0046]

[Table 13]

[0047]

[Table 14]

[0048]

Example 11 (Low Calorie Madeleine) A low calorie madeleine in which salt-free butter was replaced by an aqueous paste of polyfructan was prepared according to the formulation shown in Table 15 below. The baking condition was 180 ° C. for 30 minutes.

Using as a control, the whole amount of unsalted butter, the appearance, texture, taste, and flavor of the five prototypes were 8
The panel was evaluated by name. As a result, as shown in Table 16, the non-salted butter obtained by substituting 33% of the polyfructane with the polyfructan retained the flavor of the butter, had the same appearance and texture as the control, and had a moist texture. The texture was fine and the texture was fine, and the taste was good.

[0050]

[Table 15]

[0051]

[Table 16]

[0052]

Example 12 (Low-calorie bread) A low-calorie bread in which shortening was replaced by an aqueous paste of polyfractane was prepared in accordance with the composition shown in Table 17 below. An automatic home bakery SD-BT3 manufactured by Matsushita Electric Industrial Co., Ltd. was used for the preparation.

The taste of the two prototypes was evaluated in the same manner as in the previous example, using the shortening as a control. As a result, as shown in Table 18, all had good palatability.

[0054]

[Table 17]

[0055]

[Table 18]

[0056]

Example 13 (Low-calorie American kneaded pie) A low-calorie American kneaded pie in which the shortening was replaced with an aqueous paste of polyfractane was prepared according to the composition shown in Table 19 below. The baking condition is 160
30 minutes at -170 ° C.

The taste of the prototypes (A) and (B) was 10
Evaluation was performed in the same manner using the name panel.

As a result, in both the prototypes, the crispy feeling, which is important for the pie, increased, and the taste and flavor did not change, and the patty had good palatability. Moreover, it had the characteristic that it was hard to be baked.

[0059]

[Table 19]

[0060]

Example 14 (Low-calorie brioche) A low-calorie brioche in which shortening was replaced by an aqueous paste of polyfractane was prepared according to the composition shown in Table 20 below. An automatic home bakery SD-BT3 manufactured by Matsushita Electric Industrial Co., Ltd. was used for the preparation.

The taste of the two prototypes was evaluated by the method of the precedent using the control using the entire amount of shortening as a control. As a result, each of the two prototypes was a preferable one in which the mouthfeel and crispness were improved, and the oil smell of shortening was reduced.

[0062]

[Table 20]

[0063]

Example 15 (Low Calorie Donut) A low calorie donut in which shortening was replaced by an aqueous paste of polyfractane was prepared in accordance with the composition shown in Table 21 below. The frying was performed at 160 ° C. for 3 minutes. As a result of the sensory evaluation in the same manner as in the previous example, as compared with the control using the entire amount of shortening, the prototype had increased elasticity, had a sense of volume, and had good taste that was not greasy.

[0064]

[Table 21]

[0065]

Example 16 (Low Calorie Corn Bottage Soup) A low calorie corn potage soup was prepared by replacing the fresh cream with an aqueous paste of polyfructan according to the formulations shown in Tables 22 and 23 below. The taste of the prototypes (A) and (B) was similarly evaluated by six panelists using the whole cream as a control. As a result,
Prototypes (A) and (B) have the same texture as the control,
It had a taste and flavor, and the control fresh cream flavor was retained, and it had a body feeling and high palatability.

[0066]

[Table 22]

[0067]

[Table 23]

[0068]

Example 17 (Low Calorie Margarine) A low calorie margarine was prepared by replacing the margarine blend oil (soybean oil + hydrogenated oil and fat) with polyfractane according to the formulation in Table 24 below. Prototype (A), using the whole amount of margarine blend oil as control
The taste of (B) was similarly evaluated. As a result, both the prototypes (A) and (B) had improved mouth-mouthing properties, extensibility, and good palatability as compared with the control.

[0069]

[Table 24]

[0070]

According to the present invention, the sour and salty tastes are mild, the taste is improved, the palatability, mouthfeel and soothing taste are improved, the unpleasant oily odor and the flavor peculiar to the emulsifier are reduced, and the cream Preferred kokumi and flavor are maintained, and the flavor, taste, and texture are not adversely affected as in conventional fats and oils substitutes. Provide low-calorie food containing high concentration.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI // A21D 2/18 A23G 1/00 A23G 1/00 3/00 3/00 A23L 1/06 A23L 1/06 1/19 1 / 19 1/39 1/39 A23D 7/00 502 (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/307

Claims (2)

(57) [Claims] 1. A low-calorie food, wherein part or all of the fat or oil is replaced by polyfractane in the fat or oil-containing food. 2. The low-calorie food according to claim 1, wherein the fat or oil is a liquid fat, solid fat, fresh cream or cream cheese.