JP2946425B2 - Low fat food - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a low-fat food that gives a rich, creamy texture and flavor despite containing little fat.

(Prior Art) In recent years, it is also said that the age of satiety, and in particular, calorie intake is said to be the primary concern for those who care about obesity.

In particular, fat has a high caloric value of 9 Kcal per gram, unlike other nutrients such as sugar and protein, and people who are obese often try to suppress fat intake as much as possible.

However, fats are physical, chemical,
It is almost indispensable due to its organoleptic properties, and foods simply reduced in fat are remarkably inferior in texture, body taste, aroma, etc. as compared with foods before reduction.

In recent years, many substances have been proposed as substances that compensate for the drawbacks when fat content is reduced. These can be classified into carbohydrates such as maltodextrin and cellulose, protein-based ones such as sympress and whey protein concentrate, and chemically synthesized fat-like ones. Among them, chemically synthesized fat analogs have not been confirmed for safety and cannot be used in Japan.

Carbohydrates and protein-based products whose safety has been confirmed do not exhibit the effect of completely replacing fat.

For example, when sugars such as maltodextrin and cellulose which are said to have a fat-substituting effect are used in frozen desserts, no effect is obtained at 1% or less, and when added more, a paste-like feeling and a waxy feeling are more strongly exhibited than a thick feeling. And flavor release,
Poor mood. In addition, protein-based products such as Sympress express a unique flavor derived from the protein as a defect in frozen desserts, and do not have a favorable flavor.

Japanese Patent Application Laid-Open No. 1-153060 discloses a method for producing a ground meat hamburger in which konjac mannan is swollen with water, then gelled by the action of an alkali, and then mixed with whole eggs and ground meat as a gel-forming material. Have been. This ground meat hamburger uses a special polysaccharide gelling agent called konjac mannan, and requires a step of adding an alkali. Furthermore, a gel-forming material such as starch, protein, or gum is an essential condition, and those produced are also limited to processed meat products such as hamburgers and sausages.

JP-A-63-3767 discloses that a natural polysaccharide / polyhydric alcohol composition obtained by mixing a saccharide and a natural polysaccharide is dissolved in water to form a high-strength gel-like block, which is mixed with food. Gel block foods are disclosed. But,
This first had the trouble of producing a natural polysaccharide / polyhydric alcohol composition.

(Problems to be Solved by the Invention) An object of the present invention is to solve the above-mentioned drawbacks of the fat substitute and to provide a low-fat food using a gel-like substance excellent in texture, richness, and flavor release. I do.

(Means for Solving the Problems) The present invention is a low-fat food containing, as a raw material, a gel-like substance obtained from a gelling agent comprising a polysaccharide.

The present invention is also a low-fat frozen dessert containing, as a raw material, a gel-like substance obtained from a gelling agent comprising a polysaccharide.

Furthermore, the low-fat food or low-fat frozen dessert of the present invention can be obtained by mechanically uniformly dispersing the raw materials, making the raw materials more homogeneous, and then freezing them.

As the gel-like substance referred to herein, a gelling agent using a polysaccharide such as gellan gum, pectin, alginate, agar, carrageenan, curdlan, tamarind seed polysaccharide, locust bean gum, xanthan gum, etc. To tell.

The method of producing the gel substance may be a known method for each of the gelling agents, but it is not preferable that the gel melts at a sterilization temperature necessary for public health. The reason depends on the concentration of the gelling agent used, the nature of the gelling agent, the amount of the gel-like substance, but when the obtained gel-like substance is melted, a thick texture is not obtained when producing a frozen dessert, If the amount used is increased, the mix solidifies before freezing, and even if the mix does not solidify, the texture becomes heavy after freezing and the flavor release becomes poor. In short, the blending of the gelling agent, salts and saccharides may be selected so that the melting point is higher than the required sterilization temperature according to the production equipment, raw materials, and microorganism specifications.

For example, a gel utilizing the reaction between gellan gum and calcium ions does not melt at 100 ° C. or lower, and therefore does not melt in the normal sterilization process of frozen desserts. Therefore, it can be used in the present invention. But gelatin gel is 25 ~ 30 ℃
It is not suitable for the present invention because it melts to a degree. Further, since agar gel has a melting point of 85 to 90 ° C., it is possible to produce the frozen dessert of the present invention by performing a sterilization step below the melting point. Further, a thermo-irreversible gel obtained by heating an aqueous solution of curdlan to 80 ° C. or higher is also suitable for the present invention. When pectin or another gelling agent is used, it may be sterilized by heating at a temperature lower than the melting point of the gelling agent used. In addition, the present invention is characterized in that the gel-like substance is mechanically finely and uniformly crushed, but is completely different from a conventional frozen dessert containing fruit jelly.

The frozen dessert of the present invention uses a gel-like substance,
Even with low fat content, it gives rich flavor and texture as if it had a higher fat content, low calorie,
New and delicious frozen desserts are possible.

The content of the gel-like substance varies depending on the desired texture and the composition of other raw materials, but may be adjusted in the range of 0.2 to 20% by weight as desired. If it is less than 0.2% by weight, the effect is not sufficient, and if it exceeds 20% by weight, the viscosity increases and the flavor becomes heavy. In addition, two or more different types of gel-like substances can be used in combination.

As a method of adding the gel-like substance, an ice mix may be directly mixed with other raw materials to form an ice mix. As raw materials other than the gel-like substance, fats, non-fat milk solids, sugars, emulsifiers, stabilizers and the like may be those known for ice creams, and fats may not be used. Also, if desired, the fruit pulp, juice, nuts, and fruit sauces can be used before freezing,
It is free to add any amount during or after freezing. The overrun is determined by the economic efficiency, flavor, storage stability and the like, and may be selected from 0 to 120%.
Regarding the appearance, it is sufficient to adapt to various known containers such as cups, bars, cones, and bulks.

Examples Hereinafter, the present invention will be described based on examples.

Example 1 A gel substance A was obtained using the raw materials having the compounding ratios shown in Table 1.

Mix gellan gum, sugar, trisodium citrate, and water in the proportions shown in Table 1 and stir in a water bath for 95%.
Heated to ° C. After holding for 5 minutes, the weighed calcium lactate pentahydrate was added and dissolved. After being transferred to an appropriate container, it was allowed to stand still and cooled with cold water to gel.

Next, cup-filled frozen desserts were produced using the raw materials having the mixing ratios shown in Table 2.

Skim milk powder, sugar, powdered starch syrup of the compounding ratio shown in Table 2,
Locust bean gum and guar gum were mixed well in powder form and dispersed in water. The gel-like substance A and defatted sweetened condensed milk produced as described above were added thereto, heated while mixing and stirring, allowed to reach 85 ° C, and uniformly dispersed using a homomixer (manufactured by Tokushu Kika Kogyo). . Thereafter, the mixture was homogenized at 150 kg / cm ² using a homogenizer (manufactured by Sanwa Kikai) and immediately cooled to 5 ° C. After adding vanilla extract and aging, using an ice cream freezer (manufactured by Source Freezer), the foam was frozen to an overrun of 60%, filled in a cup, and hardened and stored at -30 ° C.

The cured product was evaluated by 20 men and women. As the control product A, a product prepared in the same manner as described above except that the gel substance A in the composition table of Table 2 was replaced with 8% of fat. Control product A
Tables 3 and 4 show the composition of the sample and the component values of the test product and the control product A.

Table 5 shows the evaluation results.

As shown in Table 5, the frozen dessert containing the gel-like substance A had almost the same rich and creamy flavor as the frozen dessert containing about 8% of fat, though it contained almost no fat. .

Example 2 A gel substance B was obtained using the raw materials having the compounding ratios shown in Table 6.

Curdlan, sugar and water in the mixing ratios shown in Table 6 were mixed, stirred in a hot water bath, and completely dissolved at 60 ° C. using a homomixer (manufactured by Tokushu Kikai Kogyo). Thereafter, the mixture was heated without stirring and completely gelled at 85 ° C.

Next, bar-shaped frozen desserts were produced using the raw materials having the mixing ratios shown in Table 7.

The skimmed milk powder, sugar, and tamarind seed polysaccharide were mixed well as powder at the mixing ratios shown in Table 7, and then dispersed in water. The gelled substance B obtained above and defatted sweetened condensed milk were added thereto, and the mixture was heated with mixing and stirring, and reached 85 ° C., and was uniformly dispersed using a homomixer (manufactured by Tokushu Kika Kogyo). Thereafter, the mixture was homogenized at 150 kg / cm ² using a homogenizer (manufactured by Sanwa Kikai), and immediately cooled to 5 ° C. After adding vanilla extract and aging, using an ice cream freezer (manufactured by Source Freezer), the foam was frozen to an overrun of 20%, filled in an ice tube for ice, and cured in a -30 ° C brine pool. . Then remove from the ice tube, -30 ℃
Stored.

The cured product was evaluated by 18 men and women. As the control product B, a product prepared in the same manner as described above except that the gel-form substance B in the composition table of Table 7 was replaced with 8% fat was used. Tables 8 and 9 show the composition of the control product B and the component values of the test product and the control product B.

Table 10 shows the evaluation results.

As shown in the table, the frozen dessert containing the gelled substance B had almost the same rich and creamy flavor as the frozen dessert containing about 8% fat, though it contained almost no fat.

(Effect of the Invention) As described above, the present invention has a rich and creamy flavor and texture as if it contains a considerable amount of fat, though it contains almost no fat. Low-calorie, low-fat foods with a new flavor and frozen desserts have become possible.

Claims (4)

(57) [Claims] 1. A gel obtained from a gelling agent comprising a polysaccharide is mechanically finely and uniformly crushed, dispersed, homogenized, and then frozen to obtain a fat content of 0.1% by weight. A low-fat food that is: 2. A gel obtained from a gelling agent comprising a polysaccharide is mechanically finely and uniformly crushed, dispersed, homogenized, and then frozen to obtain a fat content of 0.1% by weight. A low-fat frozen dessert that is: 3. The amount of the gel-like substance added as a raw material is 0.2-2.
The low-fat food according to claim 1, which is 0% by weight. 4. The amount of the gel-like substance added as a raw material is 0.2-2.
The low-fat frozen dessert according to claim 2, which is 0% by weight.