JP6130542B1 - Caramel sugar roast substitute, caramel and caramel manufacturing method - Google Patents

Abstract

A bitter caramel that does not impair the color tone or produce a odorous component such as a burning odor and does not inhibit the caramel flavor is provided efficiently. A gentio-oligosaccharide is used as a substitute for a caramel sugar roast. The gentio-oligosaccharide is preferably gentiobiose. Specifically, in the process of heating a raw material containing saccharides and dairy products and producing caramel, gentiobiose is finally 0.05 to 2.00% by mass with respect to the mass per solid content of caramel. In addition to being added, the above heating is performed at 90 to 150 ° C. and then boiled in the same temperature range for 0 to 300 minutes to produce caramel. [Selection figure] None

Description

  The present invention relates to a sugar roast substitute for caramel, a caramel containing the same, and a method for producing caramel.

  Caramel is manufactured by heating raw materials consisting of saccharides plus dairy products such as condensed milk or oils, starch, flour, fruits or seeds, flavorings, colorants, emulsifiers, etc. It has a specific viscoelasticity. Its general appearance is colored by the so-called Maillard reaction between saccharides and milk protein, and the sugar and amino acid react with each other to have a caramel-specific flavor.

  Caramel is generally characterized by a sweet, milky scent and a faint bitterness. In recent years, as consumer preferences have diversified, bitter types have also been favored as luxury items. . Conventionally, when producing bitter caramel, it is produced by adding caramel, which is obtained by excessively boiling caramel raw materials or heating sugar, to caramel.

  However, if the conditions for simmering excessively to produce bitter caramel are selected, caramelization and Maillard reaction are promoted and bitterness is imparted, but at the same time the viscosity increases and the color becomes blackish brown, the surface of taste quality In addition to the bitterness, the sourness becomes strong, and the odors and colors derived from the burns caused by heating become unfavorable properties for foods. Moreover, in terms of workability, management for adjusting caramelization and Maillard reaction is difficult and requires work.

  Even when caramel is added to caramel to produce bitter caramel, saccharide is heated and boiled until bitterness and fragrance (burnt odor) are produced, and the characteristic smell and pleasant bitterness of burnt sugar is obtained. Because it is a brown to black liquid or solid, the color becomes black brown, as well as when boiled, the taste is also bitter and the acidity is strong, and the caramel-derived odor and color are also undesirable as food. It becomes. Furthermore, the bitter caramel produced by these production methods is inhibited by the characteristic smell of the burnt sugar due to the excessive Maillard reaction and caramelization, and the caramel flavor that is unique to the caramel produced.

  In addition to sugar roasting substances such as caramel pigments, naringin and caffeine are known as substances that impart bitterness, as shown in the examples, but naringin is not only bitter but also astringent in grapefruit. It is not preferable in that it has a sour taste similar to that of roasting and the quality of its bitterness is different from that of roasting. This is not preferable in that the flavor of the caramel is difficult to stand out and the quality of the bitterness is different from that of roasting, thereby inhibiting the flavor of caramel.

  On the other hand, the following techniques are disclosed as techniques for adding gentigo-oligosaccharides to foods.

  Patent Document 1 discloses a taste improver for foods and drinks containing milk characterized by containing β-glucooligosaccharide as an active ingredient, and foods and drinks containing β-glucooligosaccharide containing milk It is described that it can improve the feeling of the film remaining on the throat, tongue, throat and mouth, and the smell of milk without sacrificing the rich taste, thereby obtaining a food and drink with a good aftertaste. ing. However, Patent Document 1 is not intended to give a bitter taste peculiar to β-glucooligosaccharides, but to improve the aftertaste of foods and drinks containing milk, and β-glucooligosaccharides are added to caramel. No mention is made of adding.

  Patent Document 2 discloses a method for producing a food or drink characterized by containing a gluco-oligosaccharide comprising a β-glucoside bond and / or a reduced product thereof, and caramel is an example of the food and drink. Are listed. However, patent document 2 is only illustrated as an example of food and drink, there is no example added to caramel, and nothing is described regarding a roasted food substitute for caramel.

JP 2002-335903 A JP 03-83557 A

  The conventional method for producing bitter caramel has the above-mentioned problems, and is not satisfactory for food (color, taste).

  An object of this invention is to provide the bitter caramel which does not impair a color tone, or does not produce odor components, such as a burning smell, and does not inhibit a caramel flavor.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a bitter caramel having the original flavor of caramel that does not impair the color tone and fragrance can be produced by adding gentiooligosaccharide to the caramel. The headline and the present invention were completed.

  That is, one of the present invention is to provide a caramel sugar roast substitute substitute containing gentiooligosaccharide as an active ingredient. In the present invention, the gentiooligosaccharide is preferably gentiobiose.

  Another aspect of the present invention is to provide a caramel characterized by containing gentiobiose in an amount of 0.05 to 2.00% by mass based on the mass per caramel solid content.

  According to another aspect of the present invention, in the process of producing caramel by heating a raw material containing sugars and dairy products, gentiobiose is finally added in an amount of 0.05 to 2 with respect to the mass per caramel solid content. Provided is a method for producing caramel, which is added by adding 0.000% by mass and boiled in the same temperature range for 0 minutes to 300 minutes after reaching 90 to 150 ° C. Is.

  ADVANTAGE OF THE INVENTION According to this invention, the sugar roasted product substitute used when manufacturing a bitter caramel can be provided. And the bitter caramel which has the original flavor of the caramel which does not impair a color tone and a fragrance, and its manufacturing method can be provided by using the sugar-roasting material substitute for caramel of this invention. Further, it is possible to provide a sugar roast substitute agent that has been conventionally required when producing bitter caramel.

  In the present invention, caramel is defined by caramel according to the Japanese Agricultural Standard. In other words, soft candy is obtained by adding dairy products such as condensed milk to sugars, or by adding oils, starches, flour, fruits or seeds, flavoring agents, coloring agents, emulsifiers, etc. It has a specific viscoelasticity.

  The caramel in the present invention is produced by heating sugars and dairy raw materials.

  Examples of sugars include monosaccharides such as glucose and fructose, disaccharides such as sugar, maltose, lactose, trehalose, and raffinose, oligosaccharides, starch syrup, molasses, honey, and maple syrup. Use one or more of these. Can do.

  Examples of dairy products include processed milk such as cow's milk, concentrated milk and skim milk, powdered milk such as whole milk powder and skim milk powder, condensed milk such as unsweetened condensed milk and sweetened condensed milk, butter, cream, and the like. Can be used.

  In addition, as other raw materials, starch, wheat flour, fruits or seeds generally used for caramel, crystalline cellulose, vegetable or animal oils, emulsifiers, gelatin, fondant, fragrance, coloring agents, sour ingredients, and further pH adjustment Carboxylic acid salts, and other starch-derived chain compounds, vitamins, calcium agents, protein agents, salts, spices, fruit juices, animal and plant extracts and processed products thereof, dried animal and plant products and processed products thereof, gelatin processing Products, thickened polysaccharide processed products, and the like can be added.

  Specifically, sugar, starch syrup, condensed milk, fats and oils, flour and other ingredients are sifted into a mixing tank, heated to about 80 ° C, mixed well, made into a cream, and boiled in a double pan with a stirrer. Caramel produced by boiling it to 120-127 ° C, adding fragrance, and then immediately cooling with a cooling plate (Food Processing Center, “Food Processing Technology and Process Diagrams”, Nos. 402 to 405 Page, Mihide Shobo, November 5, 1990).

  In the production of the caramel of the present invention, a commercially available caramel can also be used.

  In addition, caramel sauce is prepared by heating and mixing raw materials as in the above production method, boiled, and adding fragrance as appropriate, diluted with water, milk, etc., or with the resulting caramel diluted with water, milk, etc. It is used as a source with fluidity. In the present invention, “caramel” includes such a caramel sauce.

  In the present invention, gentio-oligosaccharide is β-gluco-oligosaccharide in which glucose is β-1,6-glucoside-bonded. For example, gentiobiose having a polymerization degree of 2, gentiotriose having a polymerization degree of 3, gentiotetraose having a polymerization degree of 4 Etc. Of the gentio-oligosaccharides, gentiobiose is particularly effective.

  Gentiooligosaccharides can be produced by enzymatic methods described in JP-A-1-222779, JP-A-2-219854, etc., acid decomposition of gentianose, a method of preparing from hydrolysates such as pustulan and laminaran. From the viewpoint of production efficiency and cost, it is preferable to produce a high-concentration glucose solution by allowing β-glucosidase derived from microorganisms to act. The gentio-oligosaccharide may be a pure product or a gentio-oligosaccharide-containing saccharide that is a mixture with other saccharides. Commercially available gentiooligosaccharides may also be used. For example, “eclipse gentose # 45 (trade name)” produced by allowing microbial-origin β-glucosidase to act on a high-concentration glucose solution as a syrup-like gentio-oligosaccharide-containing saccharide containing gentio-oligosaccharide is Japan. It is sold by Food Chemical Industry Co., Ltd. and can be suitably used in the present invention.

  In the present invention, the caramel sugar roast substitute is a substitute for caramel or melanoidin produced by Maillard reaction, which is a heat-treated product (sugar roast) of sugar produced by boiling during caramel production. By adding, it means a bitter caramel-specific bitterness.

  The caramel sugar roast substitute agent of the present invention contains a gentio-oligosaccharide. 0.1-100 mass% is preferable and, as for content of the gentio-oligosaccharide in the sugar-roasted material substitute for caramel, 10-100 mass% is more preferable. The gentio-oligosaccharide preferably contains gentiobiose, more preferably 0.01 to 100% by mass, and particularly preferably 1 to 100% by mass of gentiobiose. As described above, by adding gentio-oligosaccharides to caramel, it is possible to obtain a bitter caramel having the original caramel flavor without impairing the color tone or producing a smell component such as a burning odor.

  Further, the caramel of the present invention contains gentiobiose in an amount of 0.05 to 2.00% by mass, preferably 0.1 to 1.50% by mass, more preferably, based on the mass per solid content of the caramel. It contains 0.3 to 1.3% by mass. If the content of gentiobiose is less than 0.05% by mass, a sufficient bitter flavor cannot be obtained, and if it exceeds 2.00% by mass, the bitter flavor is too great and the caramel feeling is impaired.

  In the process for producing caramel of the present invention, the raw material containing the saccharide and the dairy product described above is heated, and in the process of producing caramel, gentiobiose is finally added to the mass per caramel solid content by 0.05. It is added so that it may become -2.00 mass%.

  In this case, the addition time of the gentio-oligosaccharide is not particularly limited, and may be added before the raw material is heated or may be added after the heating.

  Further, the caramel of the present invention can be obtained by appropriately adjusting the heating so as not to give off a odor component such as a burning odor and add a caramel flavor, and does not impair the color tone, for example, 90 to 150. After reaching 0 ° C., it can be obtained by boiling in the same temperature range for 0 minutes to 300 minutes. Here, simmering for 0 minutes in the same temperature range means that heating is stopped when a temperature set between 90 and 150 ° C. is reached. As the temperature set between 90 and 150 ° C. approaches 90 ° C., the cooking time after reaching the set temperature is increased between 0 and 300 minutes, and the set temperature approaches 150 ° C. The boiling time after reaching the temperature is preferably shortened between 0 and 300 minutes.

Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following examples.

[Test Example 1] Caramel sauce (Comparative Example 1)
15 g of sugar, 30 g of starch syrup, 30 g of sweetened condensed milk, 0.5 g of salt and 7.5 g of butter were boiled until reaching 120 ° C. in a pan, and then water was added to obtain a caramel sauce having a solid content of 73%.

Example 1
When boiled in the same manner as in Comparative Example 1 and then adding water, "solar eclipse gentose # 45" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.), which is a gentiobiose-containing syrup, is added to the mass per solid content of caramel sauce. Thus, a caramel sauce containing 0.06% gentiobiose having a solid content of 73% was obtained by adding and mixing to give gentiobiose 0.06%.

(Example 2)
A caramel sauce containing 0.18% gentiobiose was obtained in the same manner as in Example 1 except that the content of gentiobiose was 0.18%.

(Example 3)
A caramel sauce containing 0.60% gentiobiose was obtained in the same manner as in Example 1, except that the content of gentiobiose was 0.60%.

Example 4
A caramel sauce containing 0.90% gentiobiose was obtained in the same manner as in Example 1 except that the content of gentiobiose was 0.90%.

(Example 5)
A caramel sauce containing 1.20% gentiobiose was obtained in the same manner as in Example 1 except that the content of gentiobiose was 1.20%.

(Example 6)
15g of sugar, 30g of starch syrup, 30g of sweetened condensed milk, 0.5g of salt, 7.5g of butter and gentiobiose-containing syrup "solar eclipse gentose # 45" The mixture was replaced with syrup so that it would be 0.06%, and after boiling in a pan until reaching 120 ° C, water was added to obtain a caramel sauce containing 0.06% gentiobiose with a solid content of 73% .

(Example 7)
A caramel sauce containing 0.18% gentiobiose was obtained in the same manner as in Example 6 except that the content of gentiobiose was replaced with chickenpox so that the final content was 0.18%.

(Example 8)
A caramel sauce containing 0.60% gentiobiose was obtained in the same manner as in Example 6, except that the content of gentiobiose was replaced with chickenpox so that the final content was 0.60%.

Example 9
A caramel sauce containing 1.20% gentiobiose was obtained in the same manner as in Example 6 except that the content of gentiobiose was replaced with chickenpox so that the content of gentiobiose was finally 1.20%.

(Example 10)
A caramel sauce containing 1.80% gentiobiose was obtained in the same manner as in Example 6 except that the content of gentiobiose was replaced with chickenpox so that the content of gentiobiose was finally 1.80%.

(Comparative Example 2)
A caramel sauce containing 0.03% gentiobiose was obtained in the same manner as in Example 1 except that the content of gentiobiose was finally 0.03%.

(Comparative Example 3)
A caramel sauce containing 2.20% gentiobiose was obtained in the same manner as in Example 1 except that the content of gentiobiose was finally 2.20%.

(Comparative Example 4)
A caramel sauce containing 0.03% gentiobiose was obtained in the same manner as in Example 6 except that the content of gentiobiose was replaced with chickenpox so that the content of gentiobiose was finally 0.03%.

(Comparative Example 5)
A caramel sauce containing 2.20% gentiobiose was obtained in the same manner as in Example 6 except that the content of gentiobiose was replaced with chickenpox so that the content of gentiobiose was finally 2.20%.

(Comparative Example 6)
A caramel sauce having a solid content of 73% was obtained in the same manner as in Comparative Example 1 except that it was boiled until reaching 165 ° C.

(Comparative Example 7)
A caramel sauce having a solid content of 73% was obtained in the same manner as in Comparative Example 1 except that it was boiled until reaching 170 ° C.

(Comparative Example 8)
A caramel sauce having a solid content of 73% was obtained in the same manner as in Comparative Example 1 except that the food was boiled until reaching 175 ° C.

(Comparative Example 9)
A caramel sauce having a solid content of 73% was obtained in the same manner as in Comparative Example 1 except that heating was performed under the conditions of retort treatment (autoclave at 120 ° C. for 60 minutes).

(Comparative Example 10)
A caramel sauce having a solid content of 73% was obtained in the same manner as in Comparative Example 1 except that heating was performed under conditions of retort treatment (125 ° C for 60 minutes in an autoclave).

(Comparative Example 11)
After adjusting the caramel sauce in the same manner as in Comparative Example 1, when adding water, the caramel is added to 3.0% of the mass per solid content of the caramel and mixed to make the caramel 3.0% A caramel sauce having a solid content of 73% was obtained.

(Comparative Example 12)
After adjusting the caramel sauce in the same manner as in Comparative Example 1, when adding water, the caramel color was added to 0.8% of the mass per solid content of the caramel and mixed to obtain caramel color 0. A caramel sauce with a solid content of 73% containing 8% was obtained.

(Comparative Example 13)
Add caffeine to 15 g of sugar, 30 g of starch syrup, 30 g of sweetened condensed milk, 0.5 g of salt and 7.5 g of butter so that the caffeine is finally 0.28% based on the mass per caramel solid content. After boiling to 120 ° C., water was added to obtain a caramel sauce containing caffeine 0.28% having a solid content of 73%.

(Comparative Example 14)
Add naringin to 15 g of sugar, 30 g of starch syrup, 30 g of sweetened condensed milk, 0.5 g of salt and 7.5 g of butter so that the final amount of naringin is 0.03% based on the mass per caramel solid content. And boiled until reaching 120 ° C., and then water was added to obtain a caramel sauce containing 0.03% naringin having a solid content of 73%.

(Comparative Example 15)
Add hop extract to 15 g of sugar, 30 g of starch syrup, 30 g of sweetened condensed milk, 0.5 g of salt and 7.5 g of butter so that the hop extract is finally 0.1% of the mass per caramel solid content. After boiling in a pan until reaching 120 ° C., water was added to obtain a caramel sauce containing 0.1% hop extract having a solid content of 73%.
(Comparative Example 16)
After adjusting the caramel sauce in the same manner as in Comparative Example 1, when adding water, add "Bitter Flavor" made by Nagaoka Fragrance to 0.08% with respect to the mass per caramel solid content and mix. Thus, a caramel sauce containing 0.08% bitter flavor was obtained.

  About the obtained caramel sauce, sensory evaluation was performed by seven panelists. In sensory evaluation, 10-level evaluation of 1 to 10 points is performed for “coloring”, “bitterness”, “caramel flavor” and “odor due to excessive boiling”, and the average score (rounded to the first decimal place) is obtained. It was. “Coloring” indicates a higher score as the color is blackish brown, and “bitterness”, “caramel flavor” and “odor due to excessive simmering” indicate a higher evaluation as the score is stronger. .

  As shown in Table 1, it was found that by adding gentio-oligosaccharides to caramel sauce, a bitter caramel sauce that does not impair the color tone or produce odorous components such as a burning odor and does not inhibit the caramel flavor can be obtained.

  In Comparative Examples 6 to 8 where the caramel raw material was boiled at a high temperature (165 ° C. to 175 ° C.), although bitterness was moderately imparted, the coloring was strong, and the smell caused by boiling was also generated, and the caramel flavor was also inhibited, It was not preferable.

  Moreover, in Comparative Examples 9 and 10 in which retort heating was performed, bitterness could be imparted in Comparative Example 10, but the smell due to coloring and overcooking was strong, and the caramel flavor also decreased.

  When Comparative Example 11 to which caramel was added was blended to an amount that moderately imparted bitterness, the result was that coloring became strong and the caramel flavor was also lowered.

  Although the comparative example 12 which added the caramel pigment | dye was able to provide bitterness, the smell by coloring and excessive boiling was generate | occur | produced, and also the result that the caramel flavor also fell.

  In Comparative Example 13 to which caffeine was added, the coloring was the same as that of ordinary caramel, and no odor was generated, but the bitterness was long and the caffeine bitterness and coffee-like taste were obtained. As a result, the flavor also decreased.

  In Comparative Example 14 to which naringin was added, the coloring was the same as that of normal caramel, and no odor was generated, but the acidity of bitterness such as the astringency of grapefruit skin was produced, and the caramel flavor was also reduced. As a result.

  In Comparative Example 15 to which the hop extract was added, the coloring was the same as that of normal caramel, and no odor was generated, but the bitter taste of the hop extract was imparted, but the flavor and aroma peculiar to hop were strong, and the caramel flavor Results in a decline.

  In Comparative Example 16 to which a fragrance (bitter flavor) was added, the coloring was the same as that of normal caramel, and no odor was generated, but although the bitter taste of the fragrance (bitter flavor) was imparted, it felt a slight acidity and was citrus As a result, the caramel flavor was lowered.

[Test Example 2] Caramel (Comparative Example 17)
15 g of sugar, 30 g of starch syrup, 30 g of sweetened condensed milk, 0.5 g of salt and 7.5 g of butter were boiled in a pan until reaching 120 ° C. to obtain a caramel having a solid content of 93%.

(Example 11)
15 g of sugar, 30 g of starch syrup, 30 g of sweetened condensed milk, 0.5 g of salt, 7.5 g of butter, and “solar eclipse gentose # 45” which is a gentiobiose-containing syrup, The mixture was replaced with chickenpox so as to be 18%, and boiled in a pan until reaching 120 ° C. to obtain caramel containing 0.18% gentiobiose having a solid content of 93%.

(Example 12)
A caramel containing 0.6% gentiobiose was obtained in the same manner as in Example 11, except that the content of gentiobiose was replaced with chickenpox so that the final content of 0.6% was obtained.

(Example 13)
A caramel containing 1.2% gentiobiose was obtained in the same manner as in Example 11 except that the content of gentiobiose was replaced with waterpox so that the final content was 1.2%.

  The caramel obtained in Comparative Example 17 and Examples 11 to 13 was subjected to sensory evaluation by seven panelists. In sensory evaluation, 10-level evaluation of 1 to 10 points is performed for “coloring”, “bitterness”, “caramel flavor” and “odor due to excessive boiling”, and the average score (rounded to the first decimal place) is obtained. It was. “Coloring” indicates a higher score as the color is blackish brown, and “bitterness”, “caramel flavor” and “odor due to excessive simmering” indicate a higher evaluation as the score is stronger. .

  As shown in Table 2, it was found that by adding gentio-oligosaccharide to caramel, a bitter caramel that does not impair the color tone or produce a odor component such as a burning odor and does not inhibit the caramel flavor can be obtained.

Claims (2)

  An alternative to caramel sugar roast, containing gentio-oligosaccharide as an active ingredient. The sugar roast substitute for caramel according to claim 1, wherein the gentiooligosaccharide is gentiobiose.