JP3169430B2 - Low calorie food composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a low-calorie food having a reduced fat content obtained by using a polysaccharide and a branched dextrin in combination, and a low-calorie food useful as a fat substitute obtained by blending a polysaccharide with a branched dextrin. The present invention relates to a composition for a calorie food.

[0002]

2. Description of the Related Art Fat is one of the three major nutrients and is important as an energy source, and at the same time imparts a smooth texture, richness, and richness to foods. With the function of. However, recently, due to increasing interest in obesity and adult diseases, attempts have been made to reduce the intake of fat, which is a high-calorie substance in foods.

[0003] For example, it is known to use starch hydrolyzate, polysaccharide, protein or a combination thereof as a fat substitute (Martin Grixman, Foods, Inc.).
Technology, Vol. 45, pp. 94-103, 1991), but the texture of the resulting food is different from that of fat, and is not satisfactory. Disadvantages of losing effectiveness.

[0004] On the other hand, synthetic fat substitutes such as sucrose fatty acid esters are low in calories because they are not metabolized in the body, but they may have side effects such as diarrhea, so it is safe to take in large quantities. There is also a view that it is a problem in terms of.

[0005]

The present inventors have found that the combined use of a polysaccharide and a branched dextrin imparts the same smoothness, richness and richness as fat to a food, and also has low denaturation and no side effects due to heating. The inventors have found that the composition is useful as a composition for calorie foods, and have completed the present invention.

Examples of the polysaccharide used in the present invention include xanthan gum, tamarind seed polysaccharide, polysaccharide obtained from seeds of a plant belonging to the genus Hymenea, gellan gum, carrageenan, guar gum, alginates, cellulose, and locust bean gum. . These polysaccharides may be used alone or in combination of two or more.

[0007] Branched dextrins are obtained by decomposing starch mainly composed of amylopectin having a branched structure such as waxy starch by an enzyme or acid treatment, or are composed of both amylose and amylopectin having a linear structure such as corn starch. A starch obtained by decomposing starch by an enzyme or acid treatment and fractionating a branched portion by chromatography or the like is used.

In the present invention, the blending ratio of the polysaccharide and the branched dextrin used as the low-calorie food composition is such that the ratio of the branched dextrin to the polysaccharide is 4 to 100, preferably 9 to 50. The polysaccharide and the branched dextrin are mixed in powder to obtain a low-calorie food composition.

The low-calorie food composition of the present invention can replace any amount of fat in the food, and can also replace the entire amount of fat to prepare a non-fat food. The composition for low calorie food of the present invention may be used in an amount of 0.05 to 0.5 to replace fat 1 by weight.

The low-calorie food composition of the present invention is added by dispersing and dissolving the aqueous layer of the food while stirring. It is also possible to prepare an aqueous solution in advance and add it to the food.In this case, the fat and the low-calorie food composition aqueous solution that replaces the fat have an equivalent weight by 5 to 50. % Aqueous solution is prepared and added. Further, instead of preparing a low-calorie food composition or an aqueous solution thereof in advance, a low-calorie food may be produced by adding a polysaccharide and a branched dextrin separately when producing the food.

[0011] Low-calorie foods comprising a combination of a polysaccharide and a branched dextrin include foods containing fats such as mayonnaise, dressing, ice cream, margarine, butter, sausage, hamburger, meatballs, retort curry, whipped cream. , Coffee whitener, potage soup, coffee milk and the like.

[0012]

The composition for low-calorie foods of the present invention can be used in various foods as a fat substitute, not only to reduce the calories of the foods, but also to give a smooth texture to the skin, It gives effects such as giving a rich feeling.

[0013]

The present invention will be described in more detail with reference to the following examples.

Example 1 {Low-calorie food composition}

4 parts of tamarind seed polysaccharide (Glyloid (registered trademark) 3S, manufactured by Dainippon Pharmaceutical Co., Ltd.) and 96 parts of branched dextrin were powder-mixed to obtain a composition of the present invention.

Example 2 << Composition for Low Calorie Food >>

Xanthan gum (Dainippon Pharmaceutical Co., Ltd.,
Echogum (registered trademark) T) 6 parts and branched dextrin 94
Were mixed with powder to obtain a composition of the present invention.

Example 3 << Composition for Low Calorie Food >>

4 parts of tamarind seed polysaccharide (Glyloid (registered trademark) 3S, manufactured by Dainippon Pharmaceutical Co., Ltd.), iota-carrageenan (viscalin (registered trademark), manufactured by FMC)
Parts and 95 parts of branched dextrin were powder mixed to obtain a composition of the present invention.

Example 4 << Low-calorie food composition >>

30 parts of the powder obtained in Example 3 was dispersed in water to obtain 10 parts.
The mixture was heated to 80 ° C. for 20 minutes to prepare a 30% aqueous solution.

Example 5 {Lacto ice}

Lactic ice was obtained according to the recipe shown in Table 1 according to a conventional method.

[0024]

[Table 1]

The texture of the two was equivalent, and the test group had a high-grade ice cream texture despite the fact that the fat content was half that of the control group.

Example 6 {French dressing}

A French dressing was obtained according to the recipe shown in Table 2 according to a conventional method.

[0028]

[Table 2]

In the test group, the fat content was 1/3 that of the control group.
Although less than the amount, both had the same texture, and a French dressing with a smooth texture with a body feeling was obtained. On the other hand, in Comparative Groups 1 and 2, in which xanthan gum and branched dextrin were each independently replaced with fat, no French dressing having a rich texture as obtained in the test group and the control group was obtained.

Example 7 Sausage

Sausages were obtained in accordance with the conventional methods using the formulations shown in Table 3.

[0032]

[Table 3]

The texture was good and fatty in the test group.

Example 8 {Mayonnaise}

[0044] Mayonnaise was prepared according to a conventional method according to the formulation shown in Table 4.

[0036]

[Table 4]

Usually, mayonnaise contains about 75% by weight of fat, but by replacing it with the low-calorie food composition of the present invention, the fat content could be reduced to about 1/2.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-3-191744 (JP, A) JP-A-3-280858 (JP, A) JP-A-4-91765 (JP, A) JP-A-4-191 79861 (JP, A) JP-A-4-278049 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/307-1/308 A23L 1/19 A23C 11/00- 11/10 A23D 7/00-7/06

Claims (1)

(57) [Claims] 1. A low-calorie food composition comprising a polysaccharide and a digestible branched dextrin.