JP3217499B2 - Low calorie food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-calorie food excellent in flavor and texture.

[0002]

2. Description of the Related Art Fats and oils are essential nutrients as well as proteins and carbohydrates. In recent years, the ratio of calories from fats and oils to total calories ingested has increased with changes in dietary habits.
The result is obesity. Obesity is associated with various diseases, such as diabetes, hyperlipidemia, cardiovascular disorders,
It causes respiratory disorders, fatty liver, cholelithiasis, gout, and ovarian dysfunction, and is said to increase the risk of cancer. For this reason, in Japan, it is instructed that the ratio of calories derived from oils and fats to the total calories ingested from foods of general adults is limited to 25%. However, as can be seen from the results of the National Nutrition Survey, the calorie ratio derived from fats and oils is still 25%.
%. Under such circumstances, it has become necessary to reduce fats and oils in foods.

[0003] However, when the fat content is reduced, the texture, taste, aroma and the like are reduced, and when confectionery is made without using fats and oils, the confectionery is easily adhered to teeth, hard, bulky, and has a poor melting in the mouth. Problems such as inferior flavor occur. In order to compensate for the drawbacks of not using or reducing the amount of fats and oils, for example, sugars such as maltodextrin and modified starch, protein-based substances such as sympress, and whey protein concentrate, and chemically synthesized fats Alternative materials for fats and oils such as similar products and gels of natural polysaccharides have already been developed.

[0004] Maltodextrin, which is one of these substitute materials for fats and oils, contains microcrystals of several microns or less. In the food production process, these microcrystals are destroyed in an aqueous suspension under shear stress, and fats and oils are reduced. It is thought that when the obtained food is contained in the oral cavity, it will exhibit an oil-like texture in order to form an associated network structure (micelle) consisting of submicron to several micron fine particles similar to those formed. I have.
However, maltodextrin has low viscosity and must be used in large amounts to adjust the viscosity,
If used in large amounts, the flavor and texture of the food are impaired. Maltodextrin microcrystals lack temperature stability in the presence of water, and are almost completely dissolved at around 100 ° C. Therefore, the fat-like micelles formed in the manufacturing process tend to cause cohesive failure easily and lose their properties as a fat-and-oil substitute material.

[0005] When modified starch is used as a substitute material for fats and oils, a paste-like texture peculiar to starch remains in the product. Furthermore, protein-based products are vulnerable to heat, and natural polysaccharide gels require special polysaccharides, their uses are limited, their production methods are complicated, and chemically synthesized products are not safe. There has been a problem that it has not yet been confirmed and cannot be used.

[0006]

DISCLOSURE OF THE INVENTION The present inventors have made intensive studies to solve these problems in low-calorie foods containing an alternative material to fats and oils. As a result, they have found that low-calorie foods can be obtained by replacing a part or all of the fats and oils with the moist heat-treated starch without impairing the taste, flavor, texture and the like, thereby completing the present invention.

[0007]

DISCLOSURE OF THE INVENTION The present invention provides a low calorie food characterized by using a heat-moisture treated starch as a substitute material for fats and oils.

[0008] According to the present invention, by using a wet heat-treated starch having strong microcrystals of several microns or less, fat-like micelles having a cohesive strength incomparable with conventional fat-and-oil substitute materials are formed. Thus, a low-calorie food having stable oil-and-fat performance and excellent in flavor and texture can be obtained.

The heat-moisture-treated starch used in the present invention is obtained by treating a starchy material at a high temperature in the presence of moisture. For example, in 1967, L. SAIR published serial chemistry (Vol. 44, January, 8, To page 26), a reduced pressure / pressure heating method disclosed in JP-A-4-130102,
R. Stute, starch, 44 (6), 205-214
(1992), for example, a method in which starch having a water content of 20% is treated in a rotary autoclave at 100 ° C. or more for several hours, but is particularly limited to these methods. is not.

[0010] The starchy material as used herein includes flours such as flour and cornflower, starches such as wheat starch, corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, and the like. One or a mixture of two or more kinds of processed starches that have been subjected to a processing that can be added to the starch are used.
Further, a product obtained by adding and treating a surfactant, a salt, a saccharide, an organic acid, a protein, a fat, or the like which can be added to a food may be used. By this treatment, strong crystals are formed in the starchy raw material, and a decrease in the maximum viscosity of the amyogram is observed.

Generally, changes in the physical properties of starch due to wet heat treatment include changes in X-ray diffraction patterns, changes in swelling of starch particles, increase in gelatinization start temperature, increase in amylase digestibility, and differential scanning. The endothermic start, maximum, and end temperatures of the calorimeter rise, and the endothermic amount decreases. In particular, an important property when using the moist heat-treated starch as a substitute for fats and oils is to reduce the molecular lattice spacing of the starch as seen in the change in the X-ray diffraction pattern, that is, the conventional starch (for example,
This is because starch crystallization is extremely advanced as compared with maltodextrin). As a result, the swellability of the starch particles decreases, and the gelatinization start temperature rises, so that gelatinization does not occur at about 95 ° C. Even more surprisingly, fully moist heat treated starch does not disintegrate (i.e., no size liquid is formed) when heated to a hundred and several tens of degrees Celsius in an aqueous suspension and the starch particles in water are still present. Takes the form of dispersion. It is thought that these strong crystals form fat-like micelles having a cohesive strength so strong as not to be compared with conventional starch.

The performance of wet-heat-treated starch used as a substitute material for fats and oils varies depending on the type of food and the processing steps, so it is difficult to uniquely define the conditions of wet-heat treatment. It is preferable to perform the wet heat treatment under such conditions that the starch particles sometimes clearly retain their shape by microscopic observation.

In the present invention, examples of the fats and oils which can be substituted include vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, sesame oil, corn oil, animal fats such as tallow, lard, beef butter (butter), whale oil and the like. Examples include, but are not limited to, shortening, margarine, salad oil, creams (eg, fresh cream, whipped cream), etc., obtained by processing (eg, hydrogenation, transesterification) or blending.

The food to which the present invention is applied is not particularly limited, and foods which usually use fats and oils, such as filling, dressing, margarine, spread, mousse, dip, bakery, processed meat, chocolate, candy, frozen dessert, etc. Is exemplified. In the production of these foods, gums such as xanthan gum, guar gum, locust bean gum, pectin, and carrageenan may be used in combination, or other fat substitute materials may be used in combination.

[0015] The method of producing and blending the food using the moist heat-treated starch as a substitute for fats and oils may be any method. For example, a method of mixing the powder as it is with other raw materials,
A method of adding with a slurry dispersed in water, a method of heating and adding the slurry with stirring, and the like can be given.

[0016]

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. Preparation Example Preparation of Moist Heat-treated Starch A 25 × 32 cm stainless vat containing about 3 kg of various starchy materials in a thickness of 5 cm is a circular tube-shaped container having a diameter of 40 cm and a depth of 80 cm having a resistance to internal and external pressures (high temperature). (High pressure cooking sterilizer; manufactured by Hisaka Seisakusho), after sealing, first open the vacuum line, 10 minutes later when the pressure was reduced to 30 Torr,
A 2.4 kg / cm ³ pressurized steam line was opened to introduce steam. After 7 minutes, the temperature in the can reached 100 ° C., and the pressure returned to normal pressure. At this point, the pressure was switched again to the vacuum line, and the pressure was reduced. After 9 minutes, the pressure reached 30 Torr, and the pressure was switched again to the steam line, and processing was performed at a predetermined temperature for a predetermined time. After the treatment, the pressure was released, and the mixture was further cooled under reduced pressure. The treated starch was taken out and pulverized to obtain a wet heat-treated starch. Table 1 shows the processing conditions and viscosities (95 ° C.) of various types of wet heat-treated starch, and the viscosities (95 ° C.) of untreated starch.

[0017]

[Table 1]

The measurement of the amylogram viscosity (95 ° C.) was carried out as follows. First, starch is dispersed in pure water at normal temperature so as to have a concentration of 7%, and this is placed in a predetermined container, and is then placed in an amylograph apparatus (manufactured by Brabender, model: VS
Mold, cartridge for measurement: 700 cmg, rotation speed of measurement container: 75 rpm), and after heating to 50 ° C., 1.
The temperature was raised at a constant rate of 5 ° C./min, and reached 95 ° C. after 30 minutes. Thereafter, it was kept at 95 ° C. for another 30 minutes. The viscosity when the temperature reached 95 ° C. was read from a chart (amylogram) recording the change in viscosity during that time. The presence or absence of particles was confirmed by observing the liquid immediately after the measurement with a microscope.

Example 1 Eggs and sugar having the composition shown in Table 2 were well mixed, and heat-moisture treated starch and water were added and further mixed. To this, a mixture of flour and baking powder was added through a sieve and mixed.
The seed dough was transferred to a baking mold and baked in an oven at about 170 ° C. to obtain a pound cake. For the obtained pound cake, the calorie ratio was determined and the product quality was evaluated. Table 2 shows the results.

[0020]

[Table 2] * Value calculated based on the calorie of Comparative Example 1 as 100. ** Test Method Volume: Measured using rapeseed grains and expressed as a volume per 100 g. Hardness: A texturometer was used. Sample; Slice product inner phase to 30 × 30 × 12 (mm) Plunger; Aluminum, diameter 13 mm Clearance: 2 mm Receiving tray; Flat plate Chart speed: 760 mm Overall evaluation of texture: Ten male and female panelists rated the following: evaluated. +4 ... very good +3 ... very good +2 ... good +1 ... somewhat good 0 ... criterion (Comparative Example 1) -1 ... somewhat poor -2 ... poor -3 ... very poor -1 ... very poor

Example 2 As shown in Table 2, a pound cake was obtained in the same manner as in Example 1 except that a small amount of butter, wet heat-treated starch and water were used. Table 2 shows the results of the evaluation.

Comparative Example 1 As shown in Table 2, a pound cake was obtained in the same manner as in Example 1 except that butter was used instead of the heat-moisture treated starch. Table 2 shows the results of the evaluation.

Comparative Example 2 As shown in Table 2, a pound cake was obtained in the same manner as in Example 1 except that maltodextrin (DE = 2 to 3) was used instead of the heat-moisture treated starch. Table 2 shows the evaluation results.
Shown in

Comparative Example 3 As shown in Table 2, a pound cake was obtained in the same manner as in Example 1, except that untreated corn starch was used in place of the heat-moisture treated starch. Table 2 shows the results of the evaluation.

The pound cake using the heat-moisture treated starch obtained the same quality as that using butter.
Those using maltodextrin and corn starch were small in volume, hard, and had a poor texture.

Examples 3 and 4 Egg yolk and sugar having the composition shown in Table 3 were mixed well, fresh cream, moist heat-treated starch and water were added, and the mixture was thoroughly mixed using a homomixer while heating to 95 ° C. Next, skim milk powder and water were added, and the mixture was further heated and mixed, vanilla essence was added, mixed and cooled to 10 ° C. or lower, and then a frozen dessert was obtained using an ice creamer. For the obtained ice cream, the calorie ratio was determined and the product quality was evaluated. Table 3 shows the results.

[0027]

[Table 3] * Value calculated based on the calorie of Comparative Example 4 as 100. ** Test method Overrun: (specific gravity of mix−specific gravity of ice cream) / specific gravity of ice cream Overall evaluation of texture: The following score was given by panelists of 10 men and women. Was evaluated. +4 ... very good +3 ... very good +2 ... good +1 ... somewhat good 0 ... criterion (Comparative Example 4) -1 ... somewhat poor -2 ... poor -3 ... very poor -1 ... very poor

Comparative Example 4 As shown in Table 3, a frozen dessert was obtained in the same manner as in Example 3 except that fresh cream was used instead of a part of the moist heat-treated starch and water. Table 3 shows the results of the evaluation.

Comparative Example 5 As shown in Table 3, a frozen dessert was obtained in the same manner as in Example 3 except that untreated corn starch was used instead of the moist heat-treated starch. Table 3 shows the results of the evaluation.

Examples 3 and 4 using wet heat treated starch
Was low in calories and excellent in texture. In Comparative Example 5 using corn starch, the overrun was small and the texture was poor.

Examples 5 and 6 Sugar, salt, vinegar, heat-moisture treated starch and water having the composition shown in Table 4 were mixed well at 95 ° C. for 10 minutes with a homomixer.
Heated for minutes. After cooling to 20 ° C, salad oil and egg yolk were added and mixed to obtain a mayonnaise-like food. The calorie ratio of the obtained mayonnaise-like food was determined, and the product quality was evaluated. Table 4 shows the results.

[0032]

[Table 4] * Value calculated based on 100 calories in Comparative Example 6 ** Test method Viscosity: Measured at 20 ° C. using a B-type viscometer. Overall evaluation of texture: Ten panelists of 10 genders evaluated the following points. +4 ... very good +3 ... very good +2 ... good +1 ... somewhat good 0 ... criterion (Comparative Example 3) -1 ... somewhat poor -2 ... poor -3 ... very poor -1 ... very poor

Comparative Example 6 Raw materials having the composition shown in Table 4 were mixed with a homomixer to obtain mayonnaise. Table 4 shows the results of the evaluation.

Comparative Example 7 As shown in Table 4, Example 5 was repeated except that maltodextrin (DE = 2 to 3) was used in place of the heat-moisture treated starch.
In the same manner as in the above, a mayonnaise-like food was obtained. Table 4 shows the results of the evaluation.

As shown in Table 4, in Examples 5 and 6, although the amount of salad oil was reduced, mayonnaise-like foods having the same texture and taste as the mayonnaise of Comparative Example 6 were obtained. Comparative Example 7 using maltodextrin
Had a low viscosity and could not be used.

[0036]

According to the present invention, a low-calorie food excellent in flavor and texture can be obtained.

────────────────────────────────────────────────── ─── Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/307 A23D 9/007 C08B 30/00 JICST file (JOIS) JAFIC file (JOIS)

Claims (1)

(57) [Claims] 1. A low-calorie food characterized by using a heat-moisture treated starch as a substitute for fats and oils.