JP4680974B2 - Foam stabilizer - Google Patents

Description

  The present invention relates to a foaming stabilizer for meringue containing cellooligosaccharide and thickening polysaccharide, having low calories, and having suppressed viscosity, and a food composition containing the same.

  In general, foods rich in air are prepared using meringue or the like. The meringue as used herein refers to a composition produced by adding fine air bubbles to egg white and used in foods including confectionery.

  However, the bubbles are unstable, and after a while, water separation starts and the bubbles start to disappear. Therefore, even if it is not a problem when handmade, if you try to manufacture food industrially, there is a residence time in the manufacturing process, so water separation and disappearance of bubbles occur, and it is possible to manufacture food with stable quality It becomes difficult. In addition, the use of meringue containing unstable bubbles adversely affects the physical properties and texture of the final product. For example, the pot dropping phenomenon that a cake or the like wilts after baking is well known, and as a result, the texture becomes worse.

  The addition of thickening gelling agents such as gellan gum has been attempted for the purpose of stabilizing the bubbles, but the amount of food additives such as thickening gelling agents can be used depending on the health orientation of consumers. As long as it is desired to suppress. Most of these thickening gelling agents need to be used after being dissolved in water. Since the amount of water brought into the final product increases, the formulation design of the product is limited. If an attempt is made to reduce the amount of water brought in here, the viscosity of the aqueous solution of the thickening gelling agent becomes very high and the practicality is lost.

  In order to stabilize air bubbles, a method of increasing the amount of sugar added is generally known, but the method of adding high-calorie sugar such as sugar is not in line with consumers' health-oriented needs. Absent.

Patent Document 1 discloses a meringue stabilizer containing native gellan gum. However, when native gellan gum is used alone, it has the following problems and is very difficult to handle. First, native gellan gum can only be dissolved at a high temperature of about 80 ° C. or higher, and gelation starts when the temperature drops to about 70 ° C. In addition, when native gellan gum is dissolved in high-temperature water, lumps are formed and dissolution is difficult. Furthermore, native gellan gum solutions are very viscous.
Patent Document 2 discloses a meringue confectionery containing trehalose, but for the purpose of improving physical properties, adding a high-calorie digestible carbohydrate such as trehalose is contrary to the health orientation of consumers. ,There's a problem.

Patent Document 3 discloses an example of a food containing cellooligosaccharide, but there is no description about meringue, and the retroactive effect is taste quality improvement, which is different from the present invention.
Patent Document 4 describes a food composition and a pharmaceutical composition characterized by containing cellooligosaccharide obtained by enzymatic degradation of a specific water-insoluble natural cellulosic substance in the presence of cellulase. . However, specific examples of food compositions and pharmaceutical compositions containing cellooligosaccharides are not shown, and the actual effects are unknown.

Patent Document 5 describes the prevention of protein denaturation, but the actual situation relates to the cold thawing property of egg white, and nothing is mentioned about the bubble stability, which is different from the present invention. To do.
Patent Documents 6 and 7 describe food additives and foam stabilizers using thickening polysaccharides, but are different from the present invention in which cellooligosaccharides and thickening polysaccharides are used in combination.
Patent Document 8 describes a bread dough and breads using thickening polysaccharides and saccharides, but the actual state of saccharides is sucrose, and no mention is made of the effect of adding oligosaccharides.

Japanese Patent Laid-Open No. 10-165082 JP-A-10-276684 JP 2002-223721 A WO / 2006/011479 WO / 2007/037249 JP 57-5649 A JP 2004-194519 A JP 2005-278534 A

  Problem to be solved by the present invention is to provide a foaming stabilizer for meringue containing cellooligosaccharide and thickening polysaccharide, having low calories, and having suppressed viscosity, and a food composition containing the same. And

  The present inventor has developed a foaming stabilizer for meringue that is low in calories and has reduced viscosity by combining cellooligosaccharide, which is an indigestible carbohydrate, and a thickening polysaccharide, and a food containing the same It has been found that it is possible to provide a composition. Furthermore, by adding the foaming stabilizer of the present invention, it is found that the foaming stability stabilizes the food texture (air feeling) of the food containing it and the pot dropping phenomenon can be improved. It came.

That is, the present invention is as follows.
(1) A foaming stabilizer for meringue comprising cellooligosaccharide and thickening polysaccharide in a mass ratio of 1:99 to 99.9: 0.1.
(2) The foam stabilizer according to (1), wherein the thickening polysaccharide is any one of xanthan gum, guar gum, locust bean gum, glucomannan, pectin, gellan gum, or gelatin.
(3) The foam stabilizer according to (1) or (2), wherein the polysaccharide thickener is xanthan gum, guar gum, glucomannan, or gelatin.
(4) A meringue containing the foam stabilizer according to any one of (1) to (3).
(5) A food composition containing the meringue according to (4).

  ADVANTAGE OF THE INVENTION According to this invention, the foaming stabilizer for meringues which was low-calorie and the viscosity was suppressed by combining the cellooligosaccharide which is indigestible saccharide | sugar, and a thickening polysaccharide, and the foodstuff containing the same It becomes possible to provide a composition.

By combining cellooligosaccharide and thickening polysaccharide, the present inventor can provide a foaming stabilizer for meringue with low calories and suppressed viscosity, and a food composition containing the same. I found out. Furthermore, by adding the present foaming stabilizer, it was found that the foaming stability stabilizes the food texture (air feeling) of the food containing it and the pot dropping phenomenon can be improved, leading to the present invention. .
Hereinafter, the present invention will be specifically described.

  The cellooligosaccharide of the present invention is an oligosaccharide having a structure in which about 2 to 6 glucopyranose units are linked by β-1,4, and consists of cellobiose, cellotriose, cellotetraose, cellopentaose and cellohexaose. 50 mass% or more of the main components selected from the group are contained. As this main component and its content, it is preferable to contain 70 mass% or more of cellobiose, and more preferably 90 mass% or more. This is because, among the above-mentioned cellooligosaccharide main components, the solubility in water is the highest for cellobiose and is therefore most suitable for the meringue of the present invention.

Moreover, although the above-mentioned cellooligosaccharide may contain glucose as a subcomponent, it is preferable that content is 10 mass% or less from the problem of hygroscopicity or a calorie.
The method for producing the cellooligosaccharide of the present invention is not particularly defined, but from the viewpoint of safety, it is preferable to use a product obtained by enzymatic degradation of a cellulosic substance with cellulase.

The energy conversion coefficient of cellobiose, which is the main component of the cellooligosaccharide in the present invention, is 2 kcal / g, which is an indigestible carbohydrate. From the viewpoint of consumers' recent health consciousness, there is a problem in using high-calorie digestible carbohydrates for the purpose of quality improvement.
The digestible saccharide referred to herein is a saccharide having an energy conversion coefficient corresponding to the health indication standard based on the health promotion method and having 4 kcal / g, and includes trehalose and the like.

  Cellulase as used herein is a generic term for enzymes that degrade cellulase, and includes all enzymes having cellulose-degrading activity. The cellulase enzyme source is not particularly limited, and examples thereof include cellulase-producing bacterial cells, purified cellulase enzymes, and formulated purified enzymes with additives. The dosage form is not particularly limited, and examples thereof include liquids, powders and granules.

  The origin of cellulase is not particularly limited, and known cellulase-producing microorganisms include Tricoderma, Acremonium, Aspergillus, Bacillus, Pseudomonas, Penicillium, Aeromonus, Irpex, Sporotrum, Although there are genera, Cellobibrio genus, etc., as long as it is an enzyme that degrades cellulose, not only the above-mentioned known bacterially-derived enzymes but also novel bacterial-derived enzymes are included in the cellulase referred to in the present invention.

  The thickening polysaccharide of the present invention is a general term for polymers having a saccharide as a structural unit. For example, alginic acid and a salt thereof (for example, sodium alginate), propylene glycol alginate, carboxymethylcellulose calcium, carboxymethylcellulose sodium, Hydroxypropyl methylcellulose, sodium starch glycolate, sodium starch phosphate ester, methylcellulose, sodium polyacrylate, almond gum, gum arabic, xanthan gum, arabinogalactan, elemi resin, karaya gum, gaddy gum, dammar resin, tragacanth gum, peach resin, amase gum , Cassia gum, guar gum, guar gum degradation product, locust bean gum, tara gum, psyllium seed gum, mackerel mugwort seed Gum, sesbania gum, tamarind seed gum, gellan gum, triacanthos gum, alginic acid, carrageenan, fukuronori extract, farcellulan, aloe vera extract, okra extract, yellow aloe extract, trooaoi, pectin, aeromonas gum, aureobasidium Culture solution, Azotobacter vinelandie gum, Welan gum, Erwinia mitsuensis gum, Enterobacter shimanas gum, Enterobacter gum, curdlan, gellan gum, sclero gum, dextran, natto fungus gum, pullulan, soybean polysaccharide, carrageenan, macrohomopsis gum, ramzan gum , Levan, yeast cell wall, microfibrous cellulose and its preparation, bacterial cellulose and its preparation, crystalline cellulose and its preparation, powdered cellulose And the formulation, chitin, chitosan, glucosamine, Oligoglucosamine, glucomannan, konjac flour, agar, dextrin, branched dextrin, indigestible dextrin, PGA, porphyran, furcellaran, and fucoidan like. Gelatin is a protein and is not chemically a polysaccharide, but is used in the same way as a thickening polysaccharide for use, and is therefore exceptionally included in the thickening polysaccharide of the present invention.

  Among the above-mentioned thickening polysaccharides, xanthan gum, guar gum, locust bean gum, glucomannan, pectin, gellan gum and gelatin are more preferred, and xanthan gum, guar gum, glucomannan and gelatin are more preferred. These may be used alone or in combination.

  The xanthan gum of the present invention has a structure in which the main chain has a β-1,4 bond with D-glucose, and a side chain comprising D-mannose, D-glucuronic acid, and D-mannose on the main chain anhydroglucose. Are combined. The 6-position of D-mannose attached to the main chain is acetylated and has a highly branched structure in which the terminal D-mannose is acetal-bonded to pyruvic acid.

  The guar gum and locust bean gum of the present invention are a kind of galactomannan. Galactomannan is a polysaccharide having a structure consisting of a main chain in which β-D-mannose is linked by β-1,4 and a side chain in which α-D-galactose is linked by α-1,6, and mannose and glucose The ratio is about 2: 1 for guar gum and about 4: 1 for locust bean gum.

  The glucomannan of the present invention is a polysaccharide having a structure in which D-glucose and D-mannose are linked by β-1,4, and the ratio of glucose to mannose is about 2: 3. Therefore, it is desirable to use a highly purified product.

  The main chain of the pectin of the present invention is α-D-galacturonic acid α-1,4 linked and partially esterified with methanol. The molecule is twisted by β-L-rhamnose entering the main chain of galacturonic acid. In addition, there are cases where neutral araban, galactan, xylan, and the like are bonded as side chains and in some cases. Galacturonic acid constituting pectin exists in two forms, a methyl ester form and an acid form. The proportion of galacturonic acid present in the form of the ester is called the degree of esterification, and those having a degree of esterification of 50% or more are called HM pectin and those having a degree of less than 50% are called LM pectin.

  The gellan gum of the present invention is one in which four sugars, glucose, glucuronic acid, glucose and L-rhamnose, are linked in a straight chain by repeating units. Native gellan gum has a 3-5% acetyl group bonded to the C-6 position of this glucose and a glyceryl group bonded to the C-2 position. Deacetylated gellan gum is obtained by deacetylating native gellan gum and purifying it. Gellan gum used in the present invention is not particularly limited, but deacetylated gellan gum is preferably used native gellan gum because it needs to coexist with a cation at the time of use and it has a lot of water separation. .

  The gelatin of the present invention is extracted by applying heat to collagen, which is a main component of connective tissue such as skin, bone, and tendon of animals such as cattle, pigs, and fish, and has protein as a main component. Chemically, it is a mixture whose main component is a triple helix structure of collagen molecules unwound by thermal denaturation.

  The ratio of cellooligosaccharide and thickening polysaccharide in the foaming stabilizer for meringue of the present invention is particularly limited as long as cellooligosaccharide: thickening polysaccharide = 1: 99 to 99.9: 0.1 in terms of mass ratio. Preferably, cellooligosaccharide: thickening polysaccharide = 1: 99 to 99: 1. Depending on the type of thickening polysaccharide and the prescription of the food composition, the effect may be difficult to understand. Therefore, cellooligosaccharide: thickening polysaccharide = 30: 70 to 99: 1 is preferable, and cellooligosaccharide: thickening More preferably, the polysaccharide is 50:50 to 98: 2.

The foaming stabilizer for meringue of the present invention specifically refers to a preparation used for the purpose of stabilizing the meringue bubbles described later.
The meringue of the present invention is obtained by whipping egg white and is often whipped by adding sugar. The kind of meringue and the manufacturing method are not particularly limited, but, for example, the following (a) to (c) are known.
(A) French meringue (cold meringue): A mixture of chilled egg white and saccharide mixed with foam.
(B) Swiss meringue (hot meringue): Warm egg whites and sugars to about 70 ° C. and foam.
(C) Italian meringue (boiled meringue): Boiled saccharides at a temperature of about 120 ° C. and poured into whisked egg white.

Egg white as used herein is a translucent liquid existing between the yolk membrane and the eggshell membrane in the eggs of amniotic membranes such as chickens and other birds, and mainly contains protein and moisture. Egg white is not only collected directly from raw eggs, but also whole sweetened eggs, sweetened egg whites, dried whole eggs, dried egg whites, frozen whole eggs, frozen egg whites, frozen sweetened whole eggs, frozen sweetened egg whites, enzyme-treated whole eggs, etc. It can be used, and its form, properties and presence / absence of processing are not particularly limited. Moreover, you may use together the component which assists foaming, such as whey protein and albumin, as needed.
In addition, the mass ratio of the compounding amount other than egg white when the total amount of egg white in the compounding is 100% on the mass basis is hereinafter referred to as “to egg white”.

The foaming stabilizer for meringue of the present invention and the food composition containing the same include, in addition to the above components, food ingredients, food additives, pharmaceuticals, and pharmaceutical additives described below, as long as the effects of the present invention are not hindered. You may mix | blend etc. suitably.
The food composition of the present invention includes all foods and drinks except foods and quasi drugs specified by the Pharmaceutical Affairs Law and food additives specified by the Food Sanitation Law.

  Examples of the food composition of the present invention include noodles, seasonings (mayonnaise, dressing, etc.), beverages (coffee, tea, juice, etc.), livestock meat and fish products (in addition to the confectionery and breads described below) Sausages, ham, bacon, hamburger, meat dumplings, etc.), dairy products (cheese, butter, margarine, spread, condensed milk, skim milk powder, whole milk powder, whey, fermented milk, etc.), egg products (egg fried eggs, egg tofu, etc.) Can be given.

Examples of the confectionery mentioned here include baked confectionery (meringue confectionery, baked meringue, macaroon, biscuits, cookies, crackers, pretzels, wafers, sables, etc.), cakes (chiffon cake, souffle, donut, sponge cake, roll) Cake, Angel cake, Pound cake, Baumkuchen, Tart, Fruit cake, Madeleine, Castella, Waffle, Millefeuille, Apple pie, Benye, Hot cake, Pancake, etc.), Cream (Butter cream, Custard cream, Fresh cream, Whipped cream) , Chocolate cream, sour cream, butter cream, candy, etc.), confectionery (crepes, cream puffs, eclairs, pudding, bavalore, mousse, jelly, ice cream, iced milk, lacto ice, sherbet , Sorbe, etc.), Japanese sweets (Taneyuki, Manju, Steamed kankan, Dorayaki, Imagawa Yaki, Taiyaki, Kintsuba, Chestnut bun, Moon cake, Bolo, Yatsuhashi, Senbei, Karinto, etc.), Marshmallow, Snacks, Pizza pie, Chocolate Candy, candy (hard candy, gummy candy, caramel, etc.), gums and the like.
The breads mentioned here are, for example, bread, coppe bread, fruit bread, corn bread, butter roll, hamburger buns, French bread, British bread, German bread, brown rice bread, roll bread, sweet bread, cooking bread, Chinese bun peel, steamed Examples include bread, sweet dough, dry bread, muffins, bagels, croissants, Danish pastries and naan.

The foaming stabilizer for meringue of the present invention and the food composition containing the same, as long as the effects of the present invention are not hindered, in addition to the above ingredients, the following food materials, food additives, pharmaceuticals, and pharmaceutical additives You may mix | blend a thing etc. suitably.
The food material referred to here is a material that is generally used as a raw material of food. Except for pharmaceuticals and quasi-drugs specified by the Pharmaceutical Affairs Law and food additives specified by the Food Sanitation Law, All that is provided to is included.

The food additive referred to here is a substance added for the purpose of processing or storing food.
Examples of food additives are those specified by the Ministry of Health, Labor and Welfare's “designated additive list”, “existing additive list item list”, “natural fragrance-based raw material list”, and “food that is generally used for food and drink. Food additives listed in the “List of Items Used as Additives”, those that have been confirmed to be safe by international organizations such as JECFA, and food additives that are approved for use in other countries such as the United States and Europe Products, preservatives, shelf-life improvers, antioxidants, sweeteners, colorants / pigments, emulsifiers, thickening gelling agents, quality improvers, seasonings, acidulants, fortifiers, fragrances, enzymes And so on.

Examples of food materials and food additives include the following.
Examples of food materials mentioned here include fruits and vegetables and extracts thereof, processed fruits and vegetables (fruit preparations, fruit sauces, jams, etc.), dried fruits (raisins, dried pineapples, etc.), nuts and seeds (Walnuts, peanuts, almonds, macadamia nuts, pecan nuts, soybeans, sesame seeds, eggplants, etc.), milk, processed milk, soy milk, fruit juice, vegetable juice, eggs (liquid eggs, egg yolk powder, etc.), cocoa powder, sugar and sugar alcohol , Meat and fish extracts, proteins, peptides, amino acids, dietary fiber, naturally derived polymers (collagen, hyaluronic acid, natural fiber, etc.), vitamins, physiologically active substances (coenzyme Q10, α-lipoic acid, β- Glucan, ceramide, etc.), starches, dextrin, fats and oils (salad oil, sesame oil, lard, rapeseed oil, shortening, etc.), al Cole, salt (minerals such as salt and Ca), seasoning (soy sauce, miso, vinegar, mirin, sugar, mayonnaise, dressing, sauce, soy sauce, sauces, etc.), spice (cinnamon, pepper, chili, etc.) ) Etc.

  Examples of preservatives and shelf-life improvers include, for example, hydrogen peroxide, sorbic acid and sorbic acid K, dehydroacetic acid Na, p-hydroxybenzoates, benzoic acid and sodium benzoate, propionic acid and salts thereof, hypochlorous acid, and the like. Na chlorate, acetic acid, sodium acetate, glycine, ethyl alcohol, polylysine and its preparation, protamine and its preparation, lysozyme and its preparation, pectin degradation product, alanine, thiamine lauryl sulfate, yuccaform extract, chitosan and its preparation, And propylene glycol.

  Examples of the antioxidant include butylhydroxyanisole, butylhydroxytoluene, L-ascorbic acid and sodium ascorbate, erythorbic acid and sodium erythorbate, mixed cophenol and the like.

  Examples of the sweetener include high-intensity sweeteners (saccharin, saccharin Na, aspartame, acesulfame K, sucralose, licorice extract, stevia, thaumatin, glycyrrhizin, neotame, etc.), monosaccharides (allose, talose, growth, glucose, Altrose, mannose, galactose, idose, fructose, ribose, lyxose, xylose, arabinose, apiose, erythrose, threose, glyceraldehyde, sedheptulose, coliose, psicose, sorbose, tagatose, ribulose, xylulose, erythrulose, dihydroxyacetone) Disaccharides and oligosaccharides (sucralose, trehalose, cordobiose, nigerose, maltose, isomaltose, isotrehalose, soholo , Laminaribiose, gentiobiose, lactose, sucrose, palatinose, trehalose, fructooligosaccharide, palatinose oligosaccharide, glycosyl sucrose, lactosucrose, theandellose, galactosyl lactose, lactulose, α-linked galactooligosaccharide, maltooligosaccharide, isomaltoligosaccharide, panose, Nigero-oligosaccharide, trehalose, dextrin, cyclodextrin, branched cyclodextrin, gentio-oligosaccharide, xylooligosaccharide, chitin oligosaccharide, chitosan oligosaccharide, soybean oligosaccharide, raffinose, beet oligo, etc., sugar alcohols (glycerol, erythritol, xylitol, ribitol) , Arabitol, galactitol, sorbitol, mannitol, reduced palatinose, malotrii Toll, isomaltoritol, maltotetriitol, isomaltotetriitol, etc., syrup, reduced starch syrup, sugar-containing syrup, liquid sugar, molasses, honey, etc., and its chemical structure and properties (solid, liquid, Granules) are not particularly limited.

  As coloring agents, β-carotene pigment, extracted carotene pigment, vitamin B2, copper chlorophyll and copper chlorophyll Na, anato, red cabbage, red radish, squid misty, plant charcoal powder, turmeric, elderberry, cacao, carob, chlorophyll, gardenia Yellow, gardenia blue, gardenia red, grapeskin, cochineal, goryan, perilla, shea nut, spirulina, tamarind, onion, tomato, paprika, beet red, grape juice, benichouji, safflower yellow, safflower red, marigold, purple potato, purple Examples include corn, rack and caramel.

  Examples of the dye include Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Red No. 3 Lake. Red No. 40 rake, Yellow No. 4 rake, Yellow No. 5 rake, Blue No. 1 rake, Blue No. 2 rake and the like.

Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, PG ester, sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, lecithin (lecithin, enzymatic degradation) Lecithin, enzyme-treated lecithin, etc.) and plant sterols.
As the thickening gelling agent, the above thickening polysaccharide is often used.

As quality improvers, stearoyl lactate Ca, phytic acid, propylene glycol, phosphate phosphate, Na phosphate, Na pyrophosphate, polyphosphate Na, meta-hexaphosphate Na, phosphate K, ammonium phosphate, phosphoric acid, baked Examples include alum, raw alum, whey protein, casein, caseinate, plasma powder, powdered soy protein, powdered wheat protein, pasty wheat protein, EDTA salts and the like.
Examples of the seasoning include sodium glutamate, nucleic acid seasoning, amino acid seasoning, extract seasoning, yeast extract, glycine, and alanine.

Examples of the acidulant include citric acid, lactic acid, malic acid, tartaric acid, succinic acid, fumaric acid, adipic acid, gluconic acid solution, and glucono delta lactone.
Examples of the fortifier include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, nicotinic acid and nicotinamide, folic acid, patenoic acid Ca, gluconic acid Ca, and lactate Ca , Natural Ca, milk Ca and the like.

Examples of the fragrance include fruit flavors such as peach flavor, orange flavor and lemon flavor, aroma flavors, sugar flavors such as maltol and furaneol, flavor enhancers such as sotron, polyphenols such as flavonoids and cacao mass, and precursors. Examples include flavors, meat flavors, coffee flavors, milk flavors, menthols, and decalactones.
Examples of the enzyme include α-amylase, β-amylase, glucoamylase, pullulanase, glucose isomerase, protease, rennet, pancreatin, and papain.

The term “medicine” as used herein refers to a drug prescribed by the Pharmaceutical Affairs Law. That is, it corresponds to the following (1) to (3), and many of medicinal medicinal ingredients are included in this.
(1) Items stored in the Japanese Pharmacopoeia (2) Items intended to be used for diagnosis, treatment or prevention of human or animal diseases, machinery, dental materials, medical supplies Non-sanitary products (hereinafter referred to as “machinery equipment”) (excluding quasi-drugs)
(3) Products that are intended to affect the structure or function of the human or animal body, and are not machinery or equipment (excluding quasi-drugs and cosmetics).

  Pharmaceutical additives mentioned here are substances other than active ingredients contained in pharmaceutical preparations that do not fall under the Pharmaceutical Affairs Law or quasi-drugs. It is a general term for substances added to pharmaceuticals and quasi-drugs for the purpose of “improving usefulness” and “increasing usability”. Depending on the application, excipients, disintegrants, binders, fluidizers, flavoring agents, fragrances, colorants, sweeteners, solvents, fats and oils, thickeners, surfactants, gelling agents, stabilizers, preservatives, It is classified into buffer, suspending agent, thickener and the like. Representative pharmaceutical additives are listed in “Pharmaceutical Additives Encyclopedia” (Pharmaceutical Daily Inc.), “Pharmaceutical Additives Handbook” (Pharmaceutical Daily Inc.), and the like.

Next, the present invention will be described in more detail with reference to examples. The evaluation of various physical properties of the substance according to the present invention was based on the following method.
<Sugar composition>
The sugar composition analysis was performed under the following conditions.
Apparatus: High-performance liquid chromatograph “LC-20A type” (manufactured by Shimadzu Corporation)
Detector: Differential refractive index detector (RI detector)
Column: “Asahipak NH2P-50” (manufactured by Showa Denko KK)
Column temperature: 40 ° C
Mobile phase: acetonitrile / water = 75/25 (volume ratio)
Flow rate: 1 mL / min

<Meringue water separation>
After the production, the amount of water separation after filling in a 200 mL graduated glass bottle and storing at 10 ° C. for 4 hours was expressed in volume%.

<Pocket drop rate>
Calculate the pot dropping rate (%) according to the following formula.
Oven drop rate (%) = {(H1-H2) / H1} × 100
Here, H1: height of cake when 5 minutes have passed in an atmosphere of 25 ° C. after baking / die cutting, H2: height of cake when 60 minutes have passed in an atmosphere of 25 ° C. after baking / die cutting When the above-mentioned hook dropping rate is 20% or more, it is determined that the hook is dropped.

<Eating texture of meringue (feeling of air)>
After production, after storage at 10 ° C for 2 hours, the texture evaluation was conducted by 10 healthy men and women (20 people in total), with a score of "5 points / person", scored according to the following criteria, and added up. Evaluation was made with a 100-point scale.
5 points: Remarkably better than the standard (feeling air more remarkably than the standard)
4 points: better than standard (feels more air than standard)
3 points: equivalent to the standard 2 points: inferior to the standard (air feeling is inferior to the standard)
1 point: significantly inferior to the standard (air feeling is significantly inferior to the standard)

The obtained total value was evaluated according to the following criteria.
A: Significantly better than the standard (75 points ≦ total value)
○: better than the standard (65 points ≦ total value <75 points)
-: Same as standard (55 points ≤ total value <65 points)
×: Inferior to the standard (total value <55 points)

<Evaluation of texture of chiffon cake (feeling of air)>
After production, after storage for 1 hour in an atmosphere of 25 ° C, a texture evaluation is conducted by 10 healthy men and women (20 people in total), and given a score of “5 points / person”, it is scored according to the following criteria. The total was evaluated with 100 points.
5 points: Remarkably better than the standard (feeling air more remarkably than the standard)
4 points: better than standard (feels more air than standard)
3 points: equivalent to the standard 2 points: inferior to the standard (air feeling is inferior to the standard)
1 point: significantly inferior to the standard (air feeling is significantly inferior to the standard)

The obtained total value was evaluated according to the following criteria.
A: Significantly better than the standard (75 points ≦ total value)
○: better than the standard (65 points ≦ total value <75 points)
-: Same as standard (55 points ≤ total value <65 points)
×: Inferior to the standard (total value <55 points)

EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated concretely, this invention is not limited to these at all.
The raw materials used in the examples are shown in the following (1) to (8).

(1) Production of cellooligosaccharide: Trichoderma reesei, GL-1 strain (Incorporated Administrative Agency, National Institute of Advanced Industrial Science and Technology, Patent Biodeposition Center, receipt number FERM BP-10323) is inoculated on a normal agar medium and cultured at 37 ° C. for 7 days Thereafter, 1 platinum spore was removed from the surface of the medium, 1 g of polypeptone, 0.5 g of yeast extract, 2 g of potassium phosphate, 1.5 g of ammonium sulfate, 0.3 g of magnesium sulfate, 0.3 g of calcium chloride, 1 mL of trace element (boric acid) Purification of 6 mg, ammonium molybdate tetrahydrate 26 mg, iron (3) hexahydrate 100 mg, copper sulfate pentahydrate 40 mg, manganese sulfate tetrahydrate 8 mg, zinc sulfate heptahydrate 200 mg in a total volume of 100 mL Dissolved in water), Adecanol 1 mL, crystalline cellulose (Asahi Kasei Chemicals Corporation) Was inoculated into the company manufactured "Ceolus PH-101") medium were suspended and dissolved in 10g of purified water total amount 1L, for 5 days under aeration-agitation culture at 28 ° C..

  During the culture, the pH of the medium was adjusted to 2.8 to 4.7 using an aqueous sodium hydroxide solution. The cultured liquid is centrifuged, the supernatant is sterilized with a microfiltration membrane having an opening of 0.46 μm, and the filtrate is ultrafiltered with a molecular weight cut off of 13,000 (“Microza Pencil Type Module” manufactured by Asahi Kasei Chemicals Corporation). ACP-0013 ") was used to obtain a crude enzyme by concentration 10 times by volume.

Next, use a commercially available softwood-derived dissolving pulp, and hydrolyze it with a hydrochloric acid concentration of 0.4% aqueous hydrochloric acid at 120 ° C. for 1 hour to wash the acid-insoluble residue and filter to obtain a wet cake. It was. Using this wet cake as an aqueous dispersion with a concentration of 10% cellulose, using an ultra-high performance disperser / wet pulverizer (Ashizawa Co., Ltd., “Pearl Mill RL”, φ1 mm zirconia bead filling rate 80%) A grinding treatment was performed to obtain a cellulose fine particle dispersion.
The ground cellulose was suspended and dissolved in a 50 mM acetic acid-sodium acetate buffer solution (pH 4.5) so that the protein concentration was 2% by mass and the protein concentration was 0.25%, and the total volume was 1000 mL. .

The glass flask was placed in a 55 ° C. water bath and reacted for 4 hours while stirring the interior. After completion of the reaction, 300 μL of the reaction solution was dispensed in a suspended state, the enzyme and undegraded cellulose were removed using an ultrafiltration module (fractional molecular weight 10,000), and then the sugar concentration was analyzed by high performance liquid chromatography. . The sugar concentration of the reaction solution was 0.3% by mass of glucose and 1.5% by mass of cellobiose.
The reaction solution is filtered through an ultrafiltration membrane having a molecular weight cut off of 13,000 (“Asahi Kasei Chemicals Co., Ltd.,“ Micro-the Pencil type module ACP-0013 ”), and the resulting filtrate is deionized with a cation / anion exchange resin Treatment and distillation under reduced pressure at 70 ° C. gave an aqueous solution with a 20-fold sugar concentration.

  100 mL of the cellooligosaccharide aqueous solution obtained above was introduced into a 200 mL glass flask, cooled to 70 ° C. to 5 ° C. at a rate of 10 ° C. per hour while stirring, and then ethanol was added to water for crystallization. The cellooligosaccharide crystallized in the aqueous solution was filtered under reduced pressure, dried, pulverized, and sieved to obtain cellooligosaccharide powder. The sugar composition of the obtained cellooligosaccharide powder was 0.9 mass% glucose, 98.2 mass% cellobiose, 0.4 mass% cellotriose, and 0.2 mass% cellotetraose.

(2) Upper white sugar (Mitsui Sugar Co., Ltd.)
(3) Sucralose (manufactured by Saneigen FFI Co., Ltd.)
(4) Acesulfame K (Kirin Food Tech Co., Ltd., “Sanet”)
(5) Xanthan gum (manufactured by Dainippon Sumitomo Pharma Co., Ltd.)
(6) Guar gum (Unitech Foods Co., Ltd.)
(7) Foam stabilizer α
Cellulo-oligosaccharide: Guar gum = mixed at a mass ratio of 98: 2 (8) Foam stabilizer β
Cello-oligosaccharide: xanthan gum mixed at a mass ratio of 88:12

[Example 1]
After adjusting the thawed frozen egg white 100% by mass to 5 ° C., on a ball of a stirring device (manufactured by Aikosha Mfg. Co., Ltd., “Kenmix Aiko PRO, model: KM-600”, equipped with a whipper as an attached attachment) It was added and whipped for 2 minutes on the scale 2.
Next, 2% by weight of foam stabilizer α against egg white, 17.995% by weight of white sucrose, 0.003% by weight of sucralose, 0.002% by weight of acesulfame K are added, and scale 4 for 1 minute Whipped. This operation was taken as one set, and the same operation was repeated four more times until the egg white was 10% by mass of the foam stabilizer and 90% by mass of sucrose. Thereafter, the meringue A was prepared by whipping for 3 minutes on the scale 4.
Table 1 shows the results of water separation and texture evaluation (feel of air) of the obtained meringue A. Compared with the reference | standard shown in the comparative example 1, it turned out that water separation is suppressed and food texture (air feeling) is improved.

[Example 2]
According to the formulation in Table 2, Chiffon cake B was produced as follows.
While stirring water at 25 ° C. with a stirrer (Primicks Co., Ltd., “TK homomixer”), the foam stabilizer β and super white sugar were added. Further, the mixture was stirred at 7500 rpm for 10 minutes while raising the temperature at 5 ° C./min to prepare a sugar solution.
Egg whites collected from raw eggs are adjusted to 5 ° C and then placed in a ball of a stirrer (manufactured by Aikosha Mfg. Co., Ltd., “Kenmix Aiko PRO, Model: KM-600”, equipped with a whipper as an attached attachment) And whipped on scale 2 for 2 minutes.
Next, 1/5 amount of the above-mentioned sugar solution was added and whipped on the scale 4 for 1 minute. This operation was taken as one set, and the same operation was repeated four more times. Thereafter, the meringue was prepared by further whipping on the scale 4 for 3 minutes.

To the mixture of egg yolk and salad oil, ½ amount of the above meringue was added and mixed uniformly. To this, a mixture of weak flour and baking powder was gradually added and mixed until uniform. Furthermore, the remaining meringue was added and lightly mixed.
This liquid was poured into a chiffon cake mold and baked in an oven at 170 ° C. for 50 minutes to obtain a chiffon cake B.
Table 3 shows the results of the pot dropping rate and the texture evaluation (air feeling) of the obtained chiffon cake B. Compared with the comparative example, it turned out that the pot dropping and the texture (a feeling of air) are improved.

[Comparative Example 1]
Table 1 shows the results of preparing and evaluating meringue W in the same manner as in Example 1 using super sucrose instead of the foam stabilizer α of Example 1.

[Comparative Example 2]
Table 3 shows the results of producing and evaluating the chiffon cake X in the same manner as in Example 2 in accordance with the formulation in Table 2 without using the foam stabilizer β of Example 2.

[Comparative Example 3]
Instead of the foam stabilizer β of Example 2, cello-oligosaccharide was blended according to Table 2, Chiffon cake Y was produced in the same manner as in Example 2, and the evaluation results are shown in Table 3.

[Comparative Example 4]
Instead of the foam stabilizer β of Example 2, xanthan gum was blended according to Table 2, and the chiffon cake Z was produced in the same manner as in Example 2, and the evaluation results are shown in Table 3.
However, when preparing a sugar solution during the manufacturing process, xanthan gum became lumpy and a chiffon cake could not be manufactured normally. In addition, at the time of texture evaluation, 19 out of 20 responded that they had lumps and the texture was uneven.

  The present invention relates to a foaming stabilizer for meringue that is low in calories and suppressed in viscosity by combining cellooligosaccharide, which is an indigestible carbohydrate, and a thickening polysaccharide, and a food composition containing the same Can be provided. This can contribute not only to final products but also to improved workability in the manufacturing process.

Claims (5)

A foam stabilizer for meringue, comprising cellooligosaccharide and thickening polysaccharide in a mass ratio of 1:99 to 99.9: 0.1. The foam stabilizer according to claim 1, wherein the thickening polysaccharide is any one of xanthan gum, guar gum, locust bean gum, glucomannan, pectin, gellan gum, or gelatin. The foam stabilizer according to claim 1 or 2, wherein the thickening polysaccharide is xanthan gum, guar gum, glucomannan, or gelatin. A meringue containing the foam stabilizer according to any one of claims 1 to 3. A food composition comprising the meringue according to claim 4.