JP3036111B2 - Solid composition containing polyfractan - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to polycondensation, which is a polysaccharide of the inulin type having a β-2,1 bond as a main component.
The present invention relates to a solid composition having improved moisture absorption instability and high browning.

[0002]

2. Description of the Related Art In recent years, consumers have been actively developing solid foods and the like containing indigestible dietary fiber as an excipient due to an increase in health consciousness. .

[0003] Indigestible dietary fiber is roughly divided into insoluble and soluble. As insoluble,
Cell wall structural substances; cellulose, hemicellulose, lignin, protopectin, and animal tissue components; chitin (chitosan), chondroitin sulfate, and the like. On the other hand, as soluble substances, non-structural substances; water-soluble pectic substances, plant gums, plant mucilage (seed mucilage, glucomannan),
Seaweed polysaccharides (alginate, laminarin, agar, carrageenan), microorganism-produced mucilage; curdlan, pullulan, xanthan gum, chemically modified polysaccharides; carboxymethyl cellulose, polydextrose, and the like are known.

When these dietary fibers are used in solid foods and the like, there are the following problems. That is, when insoluble dietary fiber is used, the texture such as roughness becomes a problem, and it cannot be practically used. On the other hand, most of water-soluble dietary fiber is highly viscous, and the amount used in food is limited to about 1% or less. It is more difficult than a texture problem. Among water-soluble dietary fibers, polydextrose is known as a low-viscosity one, but it has remarkable solidification and deliquescence due to moisture absorption, and is a shaping agent for solid foods and the like. It is very difficult to use as a bulking agent.

[0005] Specifically, seasonings in which sodium in salt is replaced with potassium due to a tendency toward low salinization and seasonings in which sodium in monosodium glutamate is replaced with potassium are commercially available, but the potassium salt itself absorbs moisture. Is very hard to use because it is very easy to solidify.

[0006] On the other hand, fructooligosaccharides which are commercially available as health foods in the form of powder or granules are remarkably solidified and deliquescent by moisture absorption, and are difficult to apply to solid foods and the like.

[0007] High-sweetness sweeteners such as aspartame are not stabilized by moisture absorption.
As a bulking agent, for example, used as granules with sugar alcohols such as lactitol, sugar alcohols,
Consolidation due to moisture absorption is remarkable, and stabilization of aspartame cannot be prevented from being impaired. In addition, since sugar alcohol has remarkable solidification due to moisture absorption, it has been necessary to seal it with aluminum or the like. Due to this fact, it has low caking, low deliquescence, low browning, and high water retention, so it has the function of stabilizing moisture-labile ingredients, and has low viscosity, soluble, tasteless, odorless, resistant to digestion A shaping agent and a bulking agent having the function of dietary fiber are required, and the use of a polyfructan having such a function has made it possible to obtain a solid composition that has never existed before.

[0008]

[Means for Solving the Problems; Action and Effect of the Invention] The present inventors have conducted intensive studies on the above-mentioned problems for a long time, and as a result, have found that the inulin type having β-2,1 bond as a main component is obtained. Polyfructan, a polysaccharide, has high solidifying properties, high deliquescence, high browning, low water retention, and has suitable excipient and extender functions for foods containing moisture-labile ingredients. Completed this study.

The polyfructan according to the present invention has a function of improving the stability of the moisture-labile component due to its low caking, low deliquescence, low browning, and high water retention, and has a low viscosity and solubility. It is an excipient and bulking agent that requires a tasteless, odorless, and indigestible dietary fiber function.

[0010] The polyfructan used in the present invention is one in which fructose is mainly linked to the fructose residue side of sugar by a β-2,1 bond, and has a molecular weight in the range of 5,000 to 15,000,000. But preferably 10,000 to 10,000,000.

For the production of this polyfractan, a method of incubating conidia of Aspergillus sidwy with sugar and sugar (Kawai et al., Agric. Biol. Che.
m. 37 , 2111, 1973), but other methods are used, namely yeast, Aspergillus oryzae,
Using fructose transferase derived from Aspergillus niger, Aureobasidium pullulans, or the like, production from sugar or inulin (derived from Jerusalem artichoke) may be considered.

As described above, the polyfructan used in the present invention is known per se, is indigestible, has a growth effect of bifidobacteria in the intestine, and is expected to have an effect of improving bowel movement and the like. Since no increase in blood glucose is observed even in the results of a blood glucose tolerance test, it can be applied to diabetic patients, etc., and is expected to have the effect of lowering the content of cholesterol and triglyceride in blood and liver, as well as health foods The application to is estimated. [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, etc. of polyfractans is not known.
It is a completely undeveloped situation.

On the other hand, the present inventors have studied the industrial production process of polyfractans and pursued the characteristics of polyfractans. As a result, in addition to the conventionally known characteristics, the present inventors have found that low consolidation, low deliquescence, It has a function of improving the stability of moisture-absorbing unstable components due to browning and high water retention, and has been found to have low viscosity and high solubility, so that it is suitable for application to solid foods and the like. discovered.

In a preferred embodiment of the solid food or the like according to the present invention, the content of the polyfructan is 1 to 90% by weight, preferably 10 to 50% by weight based on the weight of the solid food or the like. Examples of solid compositions other than foods include enzyme preparations and drugs.

The types of solid foods include confectionery, snacks, dessert foods, powdered creams, ice creams,
Jams, marmalade pastes, flavor seasonings, sprinkles, water paste products, fish ham and sausages, meat products,
If it is another solid type, it may be in the form of powder, granules, tablets, or any other form.

When a solid food or the like contains components such as high consolidation, high deliquescence, low water retention, instability of moisture absorption, and high browning, it effectively exhibits the function of a polyfructan excipient. be able to.

The components of high caking, high deliquescence, low water retention, moisture absorption instability and high brown color include polydextrose,
Potassium ions (KCl, monopotassium daltamate, potassium phosphate, etc.), fructooligo, etc., aspartame, sugar alcohols (sorbitol, maltitol,
Lactitol and the like), but are not limited thereto.

[0019]

EXAMPLES [Example 1] Aspartame stabilizing action It was investigated whether or not aspartame was stabilized by high water retention, non-consolidation, and non-deliquescence of polyfractane.

2 parts of aspartame and 98 parts of the excipient (A) or (B) are powder mixed, and the relative humidity is set to 76% and 44 parts.
It was stored for 3 months under the condition of ° C.

The amount of aspartame before and after storage was determined by HPLC.
Was analyzed by The results are shown in Table 1.

[0022]

[Table 1]

Example 2 Low-calorie powdered beverage A low-calorie powdered beverage was prepared according to the formulation shown in Table 2. Actually, 7.3 g of this was dissolved in cold water and
It is a drinkable type with 0 ml.

In the case of (A) and (B), in about two weeks after opening, they solidified and deliquescent and lost their commercial value as a powdered beverage. (C) was in powder form even one month after opening.

[0025]

[Table 2]

Example 3 Improvement in Shape Retention of Ice Cream with Reduced Calories Ice cream was prepared according to the composition shown in Table 3.

Section (B) using polydextrose is as follows:
The shape collapse occurred in about 10 minutes after standing at room temperature, and the control section (A) collapsed in about 30 minutes.

On the other hand, in the section (C) using the polyfractan, the mold was maintained about 1 hour after standing at room temperature.

[0029]

[Table 3]

Example 4 KCl-Containing Spice Seasoning A KCl-containing spice mix powder shown in Table 4 was produced on a trial basis. 3
It was left for 2 weeks at 4 ° C., relative humidity of 76% and 93%. (A) solidified at Rh = 76% and deliquesced at Rh = 93%. (B) did not solidify at Rh = 76%. Also,
At Rh = 93%, there were some lumps,
No consolidation or deliquescence occurred.

[0031]

[Table 4]

Example 5 Sponge Cake Three kinds of sponge cakes shown in Table 5 were prepared. Taste and texture immediately after baking are control (A), (B), (C)
Both were not different.

However, after a few days, the sponge cake (B) using polydextrose had a slightly textured texture. In the case of using polyfractan (C), the texture immediately after baking was maintained after 3 days, and the texture was more elastic and finer than that of control (A).

[0034]

[Table 5]

[Example 6] Sponge cake A sponge cake was trial-produced using polyfractane in the following amount.

10. Compounding amount (unit: gram) Polyfractan; 6.0 water; 10.0 sugar; 20.0 egg yolk; 45.0 egg white; 60.0 milk; 10.0 flour; 40.0 butter; 0 aspartame; 0.1

The sponge cake experimentally produced with the above blending amount uses 40.0 g of sugar, and when compared with a control group of a normal blending amount which does not use polyfructan, aspartame and water, It showed the same swelling property as the control group. In terms of texture, there was little stickiness and the taste was light.

As described above, the effect of using polyfractane is not only to reduce the amount of sugar used compared to the control group, but to compensate for the reduced solid content, but also to have a similar puffing effect, ie, a shaping effect similar to that of sugar. That is. According to this method, high-intensity sweeteners such as aspartame are used for foods such as confectionery and the like that creates air bubbles with egg whites such as sponge cake, castella, pound cake, and karukan, and immobilizes them to create a texture. In this case, it is possible to supplement the shaping effect.

Example 7 Cookies Cookies were trial-produced using polyfractane in the following amounts.

Amount (unit, gram) Polyfractan; 10.0 water; 5.0 barta; 25.0 sugar; 10.0 egg yolk; 15.0 flour; 50.0 aspartame; 0.05

The cookie prototyped with the above amount used 20.0 g of sugar and took a little time to bake when compared with the control group of the normal amount without polyfractane, aspartame and water. Although it took a long time, the appearance was slightly higher than that of the control and showed swellability. In terms of texture,
It has both a moist and soft mouthfeel and a light and pleasant texture.

As described above, the effect of using polyfractan is that the swelling properties of baked confectionery such as cookies, sables and biscuits can be improved, and at the same time, a crispy feeling and a soft feeling can be imparted.

Example 8 Lactic ice was trial-produced using polylactone in the following amount.

Amount (unit, gram) Palm oil; 30.0 skim milk powder: 40.0 sugar; 75.0 gums; 3.0 monoglyceride; 3.0 vanilla essence; 2.0 water; 772 polyfractane; 75.0 aspartame; 0.44

The lacto ice prototyped with the above amount was
There was no difference in appearance when compared with a control group of a normal formulation which was produced without using polyfractan and aspartame using 150 g of sugar. In terms of texture, the mouth melted well and was smooth. In terms of physical properties, a cylindrical product having a diameter of 2.0 cm and a length of 3.0 cm was placed at 20 ° C.
The dissolution time was measured with the naked eye. As a result, the control group lost its shape in 35 minutes, whereas the test group having the above-mentioned composition was 5 minutes.
The shape disappeared in 5 minutes. At this time, the control group had water separation, whereas the test group did not have water separation at all.

As described above, the effect of using polyfractane is to provide smoothness and melting in the mouth similar to sugar, that is, to suppress the growth of ice crystals, and to maintain the shape for a long time even at room temperature. It is the addition of type. According to this method, the effect of enhancing the body feeling and smoothness can be expected when using a high-intensity sweetener in a confectionery whose body is made of ice crystals such as lacto ice, ice milk and sherbet.

Example 9 Using a polyfractan jam, half (A) and all (B) of the weight of the sugar were replaced to produce three types of jam at the blending amounts (unit, gram) shown in Table 6. Immediately after and after storage, each product was subjected to a sensory evaluation with respect to physical properties (smoothness, viscosity) at panel n = 10. The evaluation method was to compare the test group (A) and (B) in Table 6 with the sugar-containing product as a control group, and the results were as follows.

Evaluation scale 0 point: worse than control section 2.5 points: slightly worse than control section 5.0 points: same as control section 7.5 points: slightly higher than control section Good 10.0 points ... better than control

[0049]

[Table 6]

Immediately after production, there was no difference from the control group, and the scores in Table 7 were given. However, after storage, crystal precipitation of sugar was observed in the control section, but no crystal precipitation was observed in the test section, and the scores in Table 8 were given.

[0051]

[Table 7]

[0052]

[Table 8]

The characteristics at this time are to impart smoothness due to the absence of crystal precipitation, to prevent the viscosity from increasing like a conventional crystal precipitation inhibitor, for example, dextrin, due to the low viscosity of polyfractane, and to increase the water retention capacity. It was to keep the softness peculiar to jam without being hard.

In view of the above, the effect of using polyfractane for jam is that the precipitation of crystals during storage can be prevented without affecting the properties of other jams, such as viscosity and hardness. was.

According to the present method, it becomes possible to use sugars such as jam, marmalade, fruit sauce and the like together with high-intensity sweeteners in foods using as a body.

[Example 10] 50% of the weight of sugar (A) 25 using polyfructan
% (B) and 12.5% (C), and at the blending ratio (unit: gram) in Table 9, the physical properties (body feeling, viscosity) ) Was subjected to a sensory evaluation. The evaluation method was to compare the test groups (A), (B) and (C) in Table 9 with the sugar-containing product as a control group, and the results were as follows.

Evaluation scale 0 point: worse than control section 2.5 points: slightly worse than control section 5.0 points: same as control section 7.5 points: slightly better than control section 10.0 points: better than control section

[0058]

[Table 9]

Immediately after production, there was almost no difference from the control group, and the scores in Table 10 were given.

[0060]

[Table 10]

However, after storage at 15 ° C. for one week, water separation was observed in the control group. However, in the test group, the higher the polyfractan substitution rate, the lower the water separation degree, as shown in Table 11.

[0062]

[Table 11]

From the above points, the effect of using polyfructan for bean jam was to impart body feeling and viscosity similar to sugar and to prevent water separation during storage.
According to this method, it becomes possible to use sugars such as bean paste in foods used as a body together with a high-intensity sweetener.

Example 11 The jelly polyfractane was used to replace 50% (A) and 25% (B) of the weight of sugar, and two types of jelly were prepared at the blending ratio (unit: gram) shown in Table 12. Was prototyped.

[0065]

[Table 12]

The jelly experimentally produced with the above blending amount uses 40 g of sugar and is compared with a control group of a normal blend which is produced without using polyfractan and aspartame.
There was no difference in appearance and texture.

As described above, by using polyfructan, it became possible to prepare a dietary fiber-reinforced jelly having the same good appearance and texture as the jelly using sugar. The effect of using polyfructan as a dietary fiber is that the viscosity of the solution is low, so that dietary fiber can be added at a higher concentration than gums such as pectin, which is commonly used, and the function of sugar It is characterized in that it can simultaneously impart mechanical properties, for example, jelly hardness, smoothness, melting in the mouth and the like.

──────────────────────────────────────────────────続 き Continued on front page (51) Int.Cl. ⁷ Identification symbol FI C08B 37/00 C08B 37/00 Z A23L 1/03 (72) Inventor Fusako Yamanaka 1-1 Suzukicho, Kawasaki-ku, Kawasaki-shi, Kawasaki-shi, Kanagawa Prefecture (56) References JP-A-2-276556 (JP, A) JP-A-2-186959 (JP, A) JP-A-62-501745 (JP, A) (58) Survey Field (Int.Cl. ⁷ , DB name) A23L 1/29-1/308 A23L 1/03 A23L 1/09 A23L 1/236

Claims (4)

(57) [Claims] (1) the binding mode of the main chain is β-2,1 linkage;
Fructa with a molecular weight of 10,000 to 10,000,000
Solid food which is characterized by containing a down. 2. The solid food according to claim 1, which contains a component having high caking, high deliquescence, low water retention, unstable moisture absorption and / or high browning. (3) at least one component selected from the group consisting of polydextrose, potassium salt, fructooligosaccharide and sugar alcohol, wherein the component having high caking property, high deliquescence, low water retention, moisture absorption instability and / or high browning property is selected. 3. The method according to claim 2, wherein
The solid food as described. 4. The solid food according to claim 1, wherein a high-intensity sweetener is used and does not contain a body-imparting functional component .