JP7364181B2 - Composition for low-sugar confectionery and low-sugar confectionery using the same - Google Patents

Description

The present invention relates to a sucrose substitute sweetener material for wheat flour or flour materials, a composition for low-sugar confectionery, and a low-sugar confectionery using the same.

Carbohydrates are considered to be the main energy source for maintaining the vital activities of living things including humans, but on the other hand, it is known that high carbohydrate intake is associated with hypertriglyceridemia and diabetes. ing. In particular, saccharides contained in carbohydrates are said to play a large role as biologically influencing factors. Therefore, in recent years, from the perspective of preventive medicine, it has been recommended to avoid excessive intake of carbohydrates and avoid the negative effects of carbohydrates. However, the sugar content of carbohydrates is essential to the deliciousness and taste of foods, especially sweets.

Therefore, with the aim of avoiding excessive intake of carbohydrates and ultimately carbohydrates, we have developed low-carbohydrate materials such as resistant dextrin, resistant starch, sugar alcohols, and high-intensity sweeteners, and processed foods using them. Many proposals have been made (for example, see Patent Documents 1 to 7).

The low-carbohydrate bean paste described in Patent Document 1 is a low-carbohydrate bean paste that does not contain sugar, and contains okara or powdered okara, adzuki bean broth or its concentrate, an emulsifier, a polysaccharide thickener, and a high-intensity sweetness. It is obtained by adding ingredients and sugar alcohol, mixing the ingredients without cooking, heating this at 80 to 100 degrees Celsius for 5 to 30 minutes, heat sterilizing it to a product temperature of 80 to 110 degrees Celsius, and then cooling it. . It is said that it is possible to effectively reduce the intake of carbohydrates in this low-carbohydrate bean paste and to obtain a bean paste with good color.

The bakery food composition of Patent Document 2 contains 4 to 42% by mass of one or more types selected from the group consisting of resistant starch and seeds, 0.1 to 6% by mass of gluten, and 0.1 to 20% of wheat bran. % by mass. Further, the bakery food composition of Patent Document 3 is characterized by containing 4 to 42% by mass of soybean flour, 0.1 to 6% by mass of gluten, and 0.1 to 20% by mass of wheat bran. These bakery food compositions are said to be able to achieve excellent appearance, texture, and taste while being low in carbohydrates.

The food composition of Patent Document 4 is characterized by containing a low carbohydrate food raw material and koji. The low-carbohydrate food ingredients include resistant starch, resistant dextrin, soybean flour, soy milk powder, okara, wheat bran, cellulose, polydextrose, wheat dietary fiber, soybean dietary fiber, resistant glucan, agar, and konnyaku powder. , almond powder, nut powder, wheat protein, soybean protein, pea protein, and egg protein. In this food composition, by containing a low-carbohydrate food raw material, a low-carbohydrate food can be obtained, and by containing koji, it is possible to improve the melt-in-the-mouth feel and have the effect of masking the texture of fibers. It is said that it is possible to obtain foods with excellent texture and taste while maintaining high quality.

The low-carbohydrate food material of Patent Document 5 is a mixture of soy milk powder produced by freeze-drying or spray-drying raw soybeans that have been peeled and made into ultrafine powder, and active gluten derived from wheat. , the content of active gluten in the food material is 5 to 90% by mass, the remainder is soy milk powder, and the content of carbohydrates is adjusted to at least 13.5% by mass. It is said that when this low-carbohydrate food material is processed into bread, confectionery, or even noodles, the proportion of carbohydrate components contained in the processed food can be reduced to approximately 5% by mass or less. . In addition, active gluten is added to gluten-free soy milk powder, which gives it elasticity and stickiness, and can be expanded by adding leavening agents such as yeast, baking soda (sodium bicarbonate), and baking powder. It is said that it can be used as an ingredient in breads. Furthermore, since soy milk powder can be integrated with the viscosity of active gluten, it is said that it can be used as a material for confectionery such as baked confectionery and steamed confectionery, and even noodles.

The low-carbohydrate baked confectionery composition of Patent Document 6 is characterized by containing indigestible dextrin as dietary fiber and whey powder or whey protein as a protein-based raw material. In this low-carbohydrate baked confectionery composition, indigestible dextrin and whey powder or whey protein have non-aggregating properties, so they coat the surface of indigestible dextrin to suppress water absorption, and as a result, carbohydrates are reduced. It is said that even in limited baked confectioneries, it is possible to obtain baked confectionery that has a stable shape and excellent texture.

The low-carbohydrate confectionery of Patent Document 7 is characterized in that the entire amount of the sugars is replaced by a sugar alcohol or a high-intensity sweetener. Although these low-sugar confectioneries reduce energy and blood sugar levels, they have the same texture as regular confectioneries, stability in the manufacturing process, and product shelf life at room temperature and frozen. It is said that it has.

As described above, the approaches for developing low-carbohydrate materials and processed foods using the same are as follows: (1) As in Patent Document 1, sugar is a sweetener (sweet material) using a high-intensity sweetener. (2) approaches to reduce the amount of carbohydrates used (sugars) or to completely replace them; (3) approaches to reduce the sugar content by reducing or completely replacing the amount of wheat flour used as an excipient material contained in Approaches that combine 2) to further reduce the carbohydrate content can be broadly classified into approaches.

Japanese Patent Application Publication No. 2011-182754 Japanese Patent Application Publication No. 2016-158607 Japanese Patent Application Publication No. 2016-158608 Japanese Patent Application Publication No. 2017-055662 Patent No. 5131882 Japanese Patent Application Publication No. 2015-65839 Japanese Patent Application Publication No. 2016-106584

However, the low-carbohydrate bean paste described in Patent Document 1 simply replaces sucrose, which is the main sweetener, with a high-intensity sweetener or sugar alcohol to reduce the sucrose content. It could not be said that sufficient consideration had been given to whether or not it had the same physical and chemical properties as bean paste made from red beans. Moreover, there was a problem in that it was necessary to eliminate the soy odor (green bean odor) and bitter taste derived from okara or okara powder, which is a substitute for adzuki beans.

The bakery food compositions described in Patent Documents 2 and 3 and the food composition described in Patent Document 4 simply use wheat flour by using a plant-derived protein material or the like instead of wheat flour as a filler material. The amount of sugar was reduced, and the amount of sugar was reduced, but there was insufficient study on sweeteners, and there was still room for further sugar reduction.

The low-carbohydrate food material of Patent Document 5, the low-carbohydrate baked confectionery of Patent Document 6, and the low-carbohydrate confectionery of Patent Document 7 eliminate the use of sucrose as a sweetener, replace it with an alternative ingredient, and use excipient materials. Although it is possible to reduce the sugar content of confectionery by reducing the amount of certain flours used, the flow characteristics, viscoelasticity, thermosetting properties, and formability of the dough are not necessarily satisfactory. In addition, there remained room for improvement in physical and chemical properties related to texture, such as product puffiness and hardness, and taste, such as sweetness intensity and quality.

The present invention was made in view of the above circumstances, and is applicable to processed foods in general, especially confectionery, that use wheat flour as a shaping material and sugar as a sweetener, and can be used for each food. For wheat flour or flour materials, it is possible to easily produce confectionery with the same physical and chemical properties, taste and texture as when using wheat flour or sucrose, without having to change the ingredients or sweeteners. An object of the present invention is to provide a sucrose substitute sweetener material, a composition for a low sugar confectionery containing the sucrose substitute sweetener material, and a low sugar confectionery using the same.

The present inventors conducted intensive studies to solve the above problem, and found that a confectionery containing a sucrose substitute sweetener material containing erythritol, a sugar alcohol other than erythritol, polydextrose, etc. in a specific ratio was developed. It was found that the same physical and chemical properties as when using sucrose were obtained. Further, as a result of further tests on the blending ratio of each component, the present inventors found that recrystallization and precipitation of highly crystalline erythritol in the mixture can be suppressed and the erythritol concentration can be increased. Ta. Furthermore, by blending wheat flour, soybean powder, active gluten, etc. in specific proportions, we can create a wheat flour material that has the same flow characteristics, viscoelasticity, thermosetting properties, and formability as dough made only from wheat flour. I found out what I can get. The present invention has been completed based on such knowledge.

(1) The sucrose substitute sweetener material for wheat flour or flour materials of the present invention is characterized in that it contains at least polydextrose, erythritol, a sugar alcohol other than erythritol, and a sucrose extract.

(2) In the sucrose substitute sweetener material for wheat flour or flour materials of the present invention, it is preferably considered that the sucrose substitute sweetener material further contains indigestible dextrin and inulin.

(3) In the sucrose substitute sweetener material for wheat flour or flour materials of the present invention, it is preferably considered that the sucrose substitute sweetener material is liquid at room temperature and does not contain crystalline erythritol.

(4) In the sucrose substitute sweetener material for wheat flour or flour materials of the present invention, the blending ratio of the erythritol is 7.5% by mass or more and 20% by mass with respect to the total amount of the sucrose substitute sweetener material. It is preferably considered that:

(5) The low-sugar confectionery composition of the present invention contains the sucrose substitute sweetener material for wheat flour or flour material according to any one of (1) to (4) above, and wheat flour or flour material. It is a feature.

(6) In the low-carbohydrate confectionery composition of the present invention, the flour material contains at least wheat flour, soybean powder, and active gluten, and in the low-carbohydrate confectionery composition using the flour material, the sucrose It is preferably considered that the blending ratio of the erythritol is 7.5% by mass or more and 8.5% by mass or less with respect to the total amount of the alternative sweetener material.

(7) In the low-sugar confectionery composition of the present invention, the blending ratio of the erythritol to the total amount of the sucrose substitute sweetener material in the low-sugar confectionery composition using the wheat flour is 7. It is preferably considered that the amount is 5% by mass or more and 20% by mass or less.

(8) In the low-sugar confectionery composition of the present invention, it is preferably considered that the blending ratio of wheat flour in the flour material is 45% by mass or more and 55% by mass or less.

(9) In the low-sugar confectionery composition of the present invention, it is preferably considered that the flour material contains microcrystalline cellulose and an insoluble dietary fiber material.

(10) The low-sugar confectionery of the present invention is characterized by being a low-sugar confectionery using the composition for low-sugar confectionery according to any one of (5) to (9) above.

According to the present invention, it is applicable to all processed foods, especially confectionery, that use wheat flour and sugar as excipient materials, and there is no need to change the materials or sweeteners used for each food, and it can be used as a substitute for wheat flour. A sucrose substitute sweetener material for wheat flour or flour ingredients, which can easily produce confectionery with the same physical and chemical properties, taste and texture as when no sucrose substitute is used. A low-sugar confectionery composition containing a sucrose substitute sweetener material and a low-sugar confectionery using the same are realized.

1 is a graph showing the flow characteristics of the control group and the sponge cake batters of Examples 1 to 14 at 25°C. 1 is a graph showing the results of a temperature dependence test of dynamic viscoelasticity of sponge cake batters of the control group and Examples 1 to 14. (A) is a graph showing the storage modulus, (B) is a graph showing the loss modulus, and (C) is a graph showing the value of the loss tangent. 1 is a photograph showing the air bubble dispersion structure of the sponge cake batters of the control group and Examples 1 to 14. FIG. 2 is a schematic plan view schematically showing the collection of measurement samples in the internal phase hardness measurement test of the baked sponge cakes of the control group and Examples 1 to 14.

Below, the sucrose substitute sweetener material for wheat flour or flour materials, the composition for low-sugar confectionery, and the low-sugar confectionery using the same according to the present invention will be described in detail.

The sucrose substitute sweetener material for wheat flour or flour materials of the present invention is characterized in that it contains at least polydextrose, erythritol, a sugar alcohol other than erythritol, and a sucrose extract.

Polydextrose is a type of dietary fiber made from glucose, sorbitol, and citric acid, and is blended as a low carbohydrate material in the sucrose alternative sweetener material.

The content of polydextrose in the sucrose substitute sweetener material is, for example, in the range of 15% by mass or more and 40% by mass or less. If the content of polydextrose is less than 15% by mass, the expected effects of using polydextrose, such as reducing carbohydrates and improving the fluidity of the sucrose substitute sweetener material, may be insufficient. . Furthermore, if the content of polydextrose exceeds 40% by mass, the taste and texture of the low-carbohydrate confectionery using the low-carbohydrate confectionery composition containing the sucrose substitute sweetener material may be deteriorated.

Erythritol is a type of naturally occurring sugar alcohol, and is known to exhibit 60% to 80% sweetness of sucrose, and is widely known as a low-carbohydrate sweetener. Erythritol's sweetness is close to that of sucrose, has a pleasant aftertaste, and has zero calories. In addition, by using it in combination with a high-intensity sweetener such as the Lakanka extract described below, the flavor of the high-intensity sweetener can be modified to a sweetness quality closer to that of sucrose. On the other hand, erythritol is an extremely crystalline sugar alcohol, and although its solubility (saturation concentration) at 25°C is approximately 36% by mass, in reality, the solubility is greatly reduced by other components present. Erythritol crystals were sometimes deposited. Therefore, when preparing a sucrose substitute sweetener material using erythritol, the actual erythritol concentration will be lower than the added concentration, so it is difficult to suppress and control erythritol recrystallization and crystal precipitation. It was wanted.

The content of erythritol in the sucrose substitute sweetener material is preferably in the range of 7.5% by mass or more and 20% by mass or less. If the content of erythritol is less than 7.5% by mass, the expected effects of using erythritol, such as reducing carbohydrates and calories, and producing a sweetness similar to sucrose, may be insufficient. Furthermore, if the erythritol content exceeds 20% by mass, erythritol crystals may easily precipitate.

In addition, the content of erythritol in the sucrose substitute sweetener material is adjusted to the optimum concentration depending on the materials used together, especially whether wheat flour or wheat flour material is used when preparing the composition for low-carbohydrate confectionery described below. Can be adjusted. For example, the flour material contains at least wheat flour, soybean powder, and active gluten, and in a low-carbohydrate confectionery composition using the flour material, erythritol is added to the total amount of the sucrose substitute sweetener material. The blending ratio of is preferably 7.5% by mass or more and 8.5% by mass or less. In addition, in the composition for low-carbohydrate confectionery using wheat flour material, the blending ratio of erythritol is preferably 7.5% by mass or more and 20% by mass or less with respect to the total amount of the sucrose substitute sweetener material. .

In addition to the erythritol, the sucrose substitute sweetener material also contains sugar alcohols other than erythritol (hereinafter simply referred to as sugar alcohols) as one of the essential components. Examples of such sugar alcohols include xylitol, sorbitol, mannitol, maltitol, lactitol, reduced maltooligosaccharide (reduced starch syrup), reduced isomaltooligosaccharide, and reduced palatinose. Many of these sugar alcohols, like erythritol, are known to exhibit sweetness relatively similar to sucrose, and are low in calories, so they can be suitably used as low-carbohydrate sweeteners.

The content of sugar alcohol in the sucrose substitute sweetener material is, for example, in the range of 1.5% by mass or more and 20% by mass or less, and in the range of 5% by mass or more and 10% by mass or less. is preferably in the range of 6% by mass or more and 7.5% by mass or less. If the sugar alcohol content is less than 1.5% by mass, the expected effects of using the sugar alcohol, such as reducing carbohydrates and calories, and producing a sweetness similar to sucrose, may be lacking. . Furthermore, if the sugar alcohol content exceeds 20% by mass, the taste and texture of the low-carbohydrate confectionery may deteriorate.

Luo Han Guo extract is a high-intensity sweetener obtained by further refining and concentrating Luo Han Guo extract, which is boiled from the fruit of Luo Han Guo, a Cucurbitaceae plant that grows only in Guilin, Guangxi Province, China. It is known that its sweetness is about 300 times that of sucrose, and about 5 to 6 times that of boiled Luo Han Guo extract.

On the other hand, since the La Cangca extract has a unique flavor, only a small amount needs to be added to the sucrose substitute sweetener material. In the sucrose alternative sweetener material, the content of the sucrose extract is, for example, in the range of 0.1% by mass or more and 3% by mass or less, particularly 0.5% by mass or more and 2% by mass. The following ranges are preferably exemplified. If the content of Lakangka extract is less than 0.1% by mass, the expected effects of using Lakangka extract, such as reducing sugar and calories and achieving the desired sweetness level, may be insufficient. be. In addition, if the content of the Lakanka extract exceeds 3% by mass, the degree of sweetness will be too strong, and the taste and texture of the low-carbohydrate confectionery may deteriorate.

In the low sugar confectionery composition of the present invention, it is preferably considered that the sucrose substitute sweetener material further contains indigestible dextrin and inulin.

Indigestible dextrin is a type of water-soluble dietary fiber, and can be obtained, for example, by separating and purifying starch from hydrolyzate, or by reacting starch with enzymes (α-glucosyltransferase and α-amylase). . In the sucrose substitute sweetener material, the indigestible dextrin can adjust the physical and chemical properties such as fluidity properties of the sucrose substitute sweetener material and improve its handling properties.

In the sucrose substitute sweetener material, the content of indigestible dextrin is, for example, in the range of 5% by mass or more and 25% by mass or less, particularly 6.5% by mass or more and 18% by mass or less. A preferable example is a range of . If the content of indigestible dextrin is less than 5% by mass, the expected effects of using indigestible dextrin, such as improving the viscosity and fluidity of the sucrose substitute sweetener material, may be insufficient. . Furthermore, recrystallization of erythritol and precipitation of crystals may be promoted. On the other hand, if the content of indigestible dextrin exceeds 25% by mass, the sucrose substitute sweetener material may have an increased viscosity or decreased fluidity.

Inulin is a polysaccharide consisting of fructo-oligosaccharides, which are polymerized sucrose and fructose, and further polymerized fructose, and is a type of water-soluble dietary fiber. Unlike starch, it cannot be broken down by the human digestive system and is metabolized for the first time by the intestinal flora of the large intestine. Therefore, it does not cause an increase in blood sugar levels, and there are also reports that it suppresses the increase in blood sugar levels after meals. Furthermore, by adding inulin, it is possible to adjust the physical and chemical properties of foods, such as fluidity and viscoelasticity. In the sucrose substitute sweetener material, inulin is blended for the purpose of adjusting the solubility of the viscosity modifier and erythritol.

In the sucrose substitute sweetener material, the content of inulin is, for example, in the range of 0.75% by mass or more and 8% by mass or less, particularly 0.8% by mass or more and 5% by mass or less. A preferred example is a range. If the content of inulin is less than 0.75% by mass, the expected effects of using inulin, such as improving the viscosity and fluidity of the sucrose substitute sweetener material, may be insufficient. Furthermore, recrystallization of erythritol and precipitation of crystals may be promoted. On the other hand, if the content of inulin exceeds 8% by mass, the viscosity of the sucrose substitute sweetener material may increase or the fluidity may decrease, or the composition for low sugar confectionery containing the sucrose substitute sweetener material may be reduced. There is a risk that the taste and texture of the low-sugar confectionery used may deteriorate.

In addition, the sucrose substitute sweetener material for wheat flour or flour materials of the present invention may contain various foodstuffs such as emulsifiers, starch materials, artificial sweeteners, etc. in addition to the above-mentioned ingredients, as long as the intended effects are not impaired. Additives may be added as appropriate.

In the sucrose substitute sweetener material for wheat flour or flour materials of the present invention, the sucrose substitute sweetener material contains the various components as described above, so that it is liquid at room temperature and does not contain crystalline erythritol. It is preferably considered that there is no such thing. That is, by mixing the above-mentioned various components within a predetermined blending ratio to prepare the sucrose substitute sweetener material, recrystallization of erythritol crystals and precipitation of crystals can be suppressed, and the sucrose substitute sweetener material can be suppressed. The concentration of erythritol in the sweetener material can be increased. Therefore, a sucrose substitute sweetener material can be obtained that has physical and chemical properties, taste and texture equivalent to those obtained when no sucrose substitute is used.

The low-carbohydrate confectionery composition of the present invention is characterized by containing the sucrose substitute sweetener material for wheat flour or flour material as described above, and wheat flour or flour material.

The flour material contains at least wheat flour, soybean powder, and active gluten, and in the flour material, the blending ratio of wheat flour is exemplified to be in the range of 45% by mass to 55% by mass, and in particular, 50% by mass or less. A preferable example is a range of not less than 53% by mass. Within the above range, carbohydrates derived from wheat flour can be reduced by about 50% while maintaining the physical and chemical properties, taste and texture inherent in wheat flour.

The flour that can be used as the flour material is not particularly limited, and may be any of weak wheat flour, medium wheat flour, and strong wheat flour. For example, by using strong wheat flour as the wheat flour, it is possible to create a dough that has higher elasticity than weak wheat flour and has the same hardness and extensibility as dough made with medium strength wheat flour. The selection of such flour can be changed and adjusted as appropriate depending on the type of confectionery or processed food that uses wheat flour as a shaping material. In addition, in this specification, for convenience, the above-mentioned wheat flour material using weak wheat flour as wheat flour is referred to as "weak wheat flour material", the aforementioned wheat flour material using medium strength wheat flour is referred to as "medium strength wheat flour material", and strong wheat flour material. The above-mentioned wheat flour material using is called "strong wheat flour material".

Further, there is no particular restriction on the degree of polishing of wheat flour, and for example, it is also possible to use whole wheat flour. Flour materials made from whole grains can be suitably used, for example, in cookies, cereals, and the like.

Note that even when the sucrose substitute sweetener material and wheat flour are used together, there are no particular restrictions on the type of flour, the degree of polishing, etc.

In the wheat flour material, soybean powder is one of wheat substitute materials, and by replacing wheat flour rich in carbohydrates with a protein material, the carbohydrate content of the entire wheat flour material can be reduced.

The soybean powder can be used without particular limitation as long as it is a powdered soybean, and examples thereof include full-fat soybean flour, defatted soybean flour, soybean milk powder, okara powder, soybean flour, and the like. In addition, for the purpose of reducing the green bean odor peculiar to soybeans, it is also possible to use those that have been appropriately deodorized. In addition, when using full-fat soybean flour, the soybean oil and polar lipids (phospholipids and glycolipids) contained in the flour suppress the aging of starch in the flour, resulting in a moist texture for buns and dorayaki skins, for example. This is preferable because it can improve the texture and suppress roughness and hardening of the texture over time (caused by starch aging).

Soybean powder is generally divided into raw soybean powder, which maintains soybean-derived enzyme activities such as amylase and lipoxygenase without deactivation treatment, and deactivated soybean powder, which has enzyme activity deactivated by heat treatment. can do. If soybean-derived amylase maintains its activity, when water is added to the flour material containing soybean powder, starch hydrolysis occurs, making it difficult to maintain the desired physical and chemical properties. There is. Furthermore, if soybean-derived lipoxygenase maintains its activity, the amount of substances that cause the characteristic green bean odor of soybeans increases. Therefore, it is considered preferable to use deactivated soybean powder in the flour material.

The blending ratio of soybean powder in the flour material is, for example, in the range of 10% by mass or more and 30% by mass or less, and particularly preferably in the range of 13% by mass or more and 20% by mass or less. . If the blending ratio of soybean powder is less than 10% by mass, the expected effects of using soybean powder, for example, the taste and texture of the low-sugar confectionery produced using the low-sugar confectionery composition of the present invention will be improved. There is a possibility that effects such as shape stability of the dough before heat processing will be poor. Furthermore, if the blending ratio of soybean powder exceeds 30% by mass, the taste and texture of the low-carbohydrate confectionery may deteriorate.

Active gluten is one embodiment of gluten, which is a viscoelastic protein derived from wheat. It is known that active gluten exhibits stronger viscoelasticity because the disulfide bonds and free thiol groups (SH groups) of the gluten protein remain unchanged. By containing such active gluten, the flour material imparts viscoelasticity and extensibility to confectionery dough made using this wheat flour material to the same degree as dough made from ordinary wheat flour. be able to.

The active gluten content in the flour material is, for example, in the range of 1% by mass or more and 15% by mass or less, and particularly preferably in the range of 5% by mass or more and 10% by mass or less. Ru. If the content of active gluten is less than 1% by mass, the expected effects of using active gluten, such as shape stability, viscoelasticity, and extensibility of the dough before heat processing, may be insufficient. Furthermore, if the active gluten content exceeds 15% by mass, the taste and texture of the low-carbohydrate confectionery may deteriorate.

In the low sugar confectionery composition of the present invention, it is preferably considered that the flour material contains microcrystalline cellulose and an insoluble dietary fiber material.

Microcrystalline cellulose is a type of dietary fiber derived from plants, and although it is insoluble in water, it is known that when dispersed, it becomes a colloid and forms a three-dimensional network structure. By trapping moisture inside this three-dimensional network structure, for example, in the case of sponge cake dough, it is possible to improve the fluidity of the confectionery dough, prevent it from falling out of the kettle, and improve the bubble stability. Furthermore, it is possible to impart a moist feeling to the taste and texture of the finished confectionery. As the microcrystalline cellulose suitable for the flour material, it is preferable to use one that has a low flavor and a small particle size.

The content of microcrystalline cellulose in the flour material is, for example, in the range of 10% by mass or more and 15% by mass or less, particularly in the range of 12% by mass or more and 13.5% by mass or less. A preferred example is given below. If the content of microcrystalline cellulose is less than 10% by mass, the expected effects of using microcrystalline cellulose, such as improving the fluidity of confectionery dough, preventing pot dropping, and improving bubble stability, will be insufficient. There is a risk that it will happen. Furthermore, if the content of microcrystalline cellulose exceeds 15% by mass, the taste and texture of the low-carbohydrate confectionery may deteriorate.

Insoluble dietary fiber materials, like microcrystalline cellulose, can improve the fluidity of confectionery dough. For example, when an insoluble dietary fiber material is used in the dough for baked confectionery such as biscuits and cookies, the resulting baked confectionery can have improved textures such as melt-in-the-mouth texture and crispness.

Examples of insoluble dietary fiber materials include indigestible/indigestible starch such as moist heat-treated starch, cellulose, lignin, and pectin contained in plants, and chitin and chitosan contained in crustaceans such as crabs and shrimp. be done.

The content of the insoluble dietary fiber material in the flour material is, for example, in the range of 7.5% by mass or more and 15% by mass or less, particularly in the range of 10% by mass or more and 12.5% by mass or less. Preferably, there is. If the content of the insoluble dietary fiber material is less than 7.5% by mass, the expected effects of using the insoluble dietary fiber material, such as improved fluidity of confectionery dough, melt-in-the-mouth of baked confectionery, crispness (crispy feeling), etc. There is a risk that the effect of improving the texture of the food may be lacking. Furthermore, if the content of the insoluble dietary fiber material exceeds 15% by mass, the taste and texture of the low-carbohydrate confectionery may deteriorate.

The wheat flour material or wheat flour having such a component composition and the sucrose substitute sweetener material are individually mixed and stirred to form a dough with appropriate viscoplastic elasticity and a sweetener paste with appropriate fluidity and hardness. The flour material and the sucrose substitute sweetener material may be handled as a mixture, or the flour material and the sucrose substitute sweetener material may be kneaded in advance.

For example, when manufacturing Japanese sweets such as manju, the dough is mixed with the flour material and the sucrose substitute sweetener material, and the filling is mixed with ingredients such as red beans and the sucrose substitute sweetener material. An example is blending.

Further, the mixing ratio of the flour material and the sucrose substitute sweetener material can be changed as appropriate depending on the type of confectionery to be manufactured. An example of this is mixing the two.

The thus obtained low-carbohydrate confectionery composition can be used as a substitute for wheat flour and sucrose without any particular restriction, as long as it uses wheat flour as the excipient material and sucrose as the sweetener. can. Confectionery in which the low-carbohydrate confectionery composition of the present invention can be used include, for example, cookies, biscuits, sponge cakes, pound cakes, chiffon cakes, Baumkuchen, soufflés, cake muffins, tarts, pies, choux, dorayaki, and steamed buns. , grilled manju, chestnut manju, castella cake, sakura mochi, floating island, etc.

When manufacturing these confections, in addition to manual manufacturing, conventionally known manufacturing equipment such as a kneading device, an extruder, a filling machine, etc. can be appropriately used. For example, when producing steamed buns, a commercially available wrapping machine can be used, and the flour material constituting the low-sugar confectionery composition of the present invention is supplied to the dough supply section of the wrapping machine, An example of this is to provide the sucrose substitute sweetener material constituting the low-carbohydrate confectionery composition of the present invention to the bean filling supply section.

The low-sugar confectionery composition of the present invention and the low-sugar confectionery using the same are shown below as examples, but the low-sugar confectionery composition of the present invention and the low-sugar confectionery using the same are not limited to the examples. It is not something that will be done.

(Example 1)
<Preparation of sucrose substitute sweetener material>
69.2 parts by mass of Lytes HF (manufactured by Danisco Japan Co., Ltd.) as polydextrose, 45 parts by mass of erythritol (manufactured by Mitsubishi Chemical Corporation) as erythritol, reduced malto-oligosaccharide (PO-30, Mitsubishi Corporation Food) as sugar alcohol other than erythritol Tech Co., Ltd.) 15.5 parts by mass, inulin (Olahuti P95, Beneo-Olahuti Co., Ltd.) 4.9 parts by mass, Lakanto MV-50 (Saraya Co., Ltd.) 3.6 parts as a Lacanca extract The remaining part (45.4 parts by mass) was used as water, and these were mixed and stirred to obtain 230 parts by mass of a sucrose substitute sweetener material.
<Manufacture of low sugar confectionery>
(1) Butter Sponge Cake Sponge cake is a general term for cakes with a spongy structure, and is made by steam-swelling a dough made by mixing soft wheat flour with a foam made from eggs mixed with sucrose. , which forms a uniform foam structure. The formula is simple among cakes, consisting of three main ingredients: whole eggs, sucrose, and soft wheat flour. Among these main ingredients, sucrose is known to affect the sweetness, softness, and puffiness of sponge cakes. Therefore, it is important whether the sucrose substitute sweetener material of the present invention can obtain evaluations equivalent to those of sucrose in at least the above three sponge cake characteristics.

Therefore, a butter sponge cake (hereinafter simply referred to as sponge cake) using the above sucrose substitute sweetener material was prepared with the formulation shown below.

In addition, the ingredients for the sponge cake include weak wheat flour (Nissin Violet, manufactured by Nisshin Seifun Co., Ltd.), granulated sugar (manufactured by Mitsui Sugar Co., Ltd.), and frozen eggs (PR sterilized frozen whole eggs, Sanshu Foods Co., Ltd.). ) and a foaming agent (Ryoto Ester SP-A, manufactured by Mitsubishi Chemical Foods Co., Ltd.) were used.
Dough Plain flour 100 parts by mass Frozen whole eggs 100 parts by mass Foaming agent 0.5 parts by mass Sucrose substitute sweetener 100 parts by mass Water (desalinated water) 5.6 to 16.7 parts by mass The method for making sponge cake dough includes: Separate method (separate eggs into egg whites and egg yolks, bubble them and then add flour or sucrose), Kyoritsu method (boil whole eggs in hot water and bubble them while heating them, then add flour, etc.) ), and the all-in mix method (a method in which all samples are added at once and bubbled). In this example, an emulsifier formulation is used. Since emulsifier formulations are manufactured with the all-in mix method in mind, all sponge cake batters were prepared using the all-in mix method.

Specifically, a foaming agent and demineralized water were added to frozen whole eggs and mixed well. Sift frozen whole eggs (including foaming agent and demineralized water) and soft flour into the bowl of a cake mixer using a confectionery sieve (φ185mm x H55mm, opening 1mm), and add the sucrose substitute sweetener ingredients. Ta. The mixture was mixed using a wire whipper at 225 rpm for 1 minute, and then the dough was mixed lightly with a rubber spatula. Further, the mixture was stirred at 680 rpm for 3 minutes until the dough reached the target density (0.48 to 0.56 g·cm ^-3 ).

Weigh 400.0 g of the dough prepared as above into a cake baking mold (top diameter: 185 mm, bottom diameter: 180 mm x H58 mm), and use an oven (C-stlyC deck oven CD-01 type, Kyoritsu Plant Kogyo Co., Ltd.). Baking was carried out for 25 minutes at 160°C (heating power 1) for both the upper and lower heat. After baking, the cake was taken out of the cake mold and left at room temperature for 1 hour to remove rough heat.
(Example 2)
Regarding the sucrose substitute sweetener material, a sucrose substitute sweetener material and a sponge cake dough using the same were prepared in the same manner as in Example 1, except that the blending ratio of inulin was changed to 13.7 parts by mass, Fired.
(Example 3)
A sucrose substitute sweetener material and a sponge cake dough using the same were prepared in the same manner as in Example 1, except that the blending ratio of reduced maltooligosaccharide was changed to 30.7 parts by mass for the sucrose substitute sweetener material. and fired.
(Example 4)
Regarding the sucrose alternative sweetener material, sucrose was prepared in the same manner as in Example 1, except that the blending ratio of reduced maltooligosaccharide was changed to 30.7 parts by mass, and the blending ratio of inulin was changed to 13.7 parts by mass. An alternative sweetener material and a sponge cake batter using the same were prepared and baked.
(Example 5)
Regarding the sucrose substitute sweetener material, a sucrose substitute sweetener material and a sponge cake dough using the same were prepared in the same manner as in Example 1, except that the blending ratio of polydextrose was changed to 80.4 parts by mass. , fired.
(Example 6)
Regarding the sucrose substitute sweetener material, the sucrose substitute was prepared in the same manner as in Example 1, except that the blending ratio of polydextrose was changed to 80.4 parts by mass, and the blending ratio of inulin was changed to 13.7 parts by mass. A sweetener material and a sponge cake batter using the same were prepared and baked.
(Example 7)
Regarding the sucrose alternative sweetener material, the same procedure as in Example 1 was carried out except that the blending ratio of polydextrose was changed to 80.4 parts by mass and the blending ratio of reduced malto-oligosaccharide was changed to 30.7 parts by mass. A sugar substitute sweetener material and a sponge cake batter using the same were prepared and baked.
(Example 8)
Regarding the sucrose substitute sweetener material, the blending ratio of polydextrose was changed to 80.4 parts by mass, the blending ratio of reduced malto-oligosaccharide was changed to 30.7 parts by mass, and the blending ratio of inulin was changed to 13.7 parts by mass. A sucrose substitute sweetener material and a sponge cake dough using the same were prepared and baked in the same manner as in Example 1 except for the following changes.
(Example 9)
Regarding the sucrose alternative sweetener material, the blending ratio of polydextrose was changed to 65.5 parts by mass, the blending ratio of reduced maltooligosaccharide was changed to 23.1 parts by mass, and the blending ratio of inulin was changed to 9.3 parts by mass. A sucrose substitute sweetener material and a sponge cake dough using the same were prepared and baked in the same manner as in Example 1 except for the following changes.
(Example 10)
Regarding the sucrose alternative sweetener material, the blending ratio of polydextrose was changed to 84.1 parts by mass, the blending ratio of reduced malto-oligosaccharide was changed to 23.1 parts by mass, and the blending ratio of inulin was changed to 9.3 parts by mass. A sucrose substitute sweetener material and a sponge cake dough using the same were prepared and baked in the same manner as in Example 1 except for the following changes.
(Example 11)
Regarding the sucrose alternative sweetener material, the blending ratio of polydextrose was changed to 74.8 parts by mass, the blending ratio of reduced maltooligosaccharide was changed to 10.3 parts by mass, and the blending ratio of inulin was changed to 9.3 parts by mass. A sucrose substitute sweetener material and a sponge cake dough using the same were prepared and baked in the same manner as in Example 1 except for the following changes.
(Example 12)
Regarding the sucrose alternative sweetener material, the blending ratio of polydextrose was changed to 74.8 parts by mass, the blending ratio of reduced malto-oligosaccharide was changed to 35.9 parts by mass, and the blending ratio of inulin was changed to 9.3 parts by mass. A sucrose substitute sweetener material and a sponge cake dough using the same were prepared and baked in the same manner as in Example 1 except for the following changes.
(Example 13)
Regarding the sucrose alternative sweetener material, the blending ratio of polydextrose was changed to 74.8 parts by mass, the blending ratio of reduced malto-oligosaccharide was changed to 23.1 parts by mass, and the blending ratio of inulin was changed to 1.9 parts by mass. A sucrose substitute sweetener material and a sponge cake dough using the same were prepared and baked in the same manner as in Example 1 except for the following changes.
(Example 14)
Regarding the sucrose alternative sweetener material, the blending ratio of polydextrose was changed to 74.8 parts by mass, the blending ratio of reduced maltooligosaccharide was changed to 23.1 parts by mass, and the blending ratio of inulin was changed to 16.8 parts by mass. A sucrose substitute sweetener material and a sponge cake dough using the same were prepared and baked in the same manner as in Example 1 except for the following changes.
(control area)
A sponge cake dough was prepared and baked in the same manner as in Example 1, except that 100 parts by mass of sucrose was used instead of the sucrose substitute sweetener material.
<Measurement of physical and chemical properties of sponge cake batter and sponge cake using sucrose substitute sweetener material>
The physical and chemical properties of the sponge cake dough using the sucrose substitute sweetener materials of Examples 1 to 14 and the sponge cake baked from the same, and the sponge cake dough using sucrose and the sponge cake baked from the same as a control group ” was measured by the following method.

(1) Moisture Content The moisture content of the sponge cake batter was measured using an infrared moisture meter (FD-800, manufactured by Kett Scientific Research Institute). The measurement mode was set to automatic stop mode, the drying temperature was set to 105 to 125°C, and a loss-on-drying method was applied, in which the measurement was terminated when the moisture content change in 30 seconds became 0.05% or less. In addition, the moisture content of the baked sponge cake was also measured in the same manner.

The results are shown in Tables 1 and 2.

As shown in Tables 1 and 2, the moisture content of the sponge cake batters of all Examples was approximately 34%, which is the same moisture content as the control sponge cake batter manufactured using sucrose. This was confirmed. In addition, regarding the moisture content of the sponge cakes after baking, it was confirmed that the sponge cakes of all Examples had the same moisture content as the sponge cake batter manufactured using sucrose as a control group.

(2) Density The volume of the sponge cake after baking was measured using an ultrahigh-speed laser volume measuring device (SELNAC-WinVM2100, Astex Co., Ltd.) to determine the bulk density. In addition, using an ultrasonic vibration cutter (USC-3305-1, Yamaden Co., Ltd.), the sample was formed into a 20 mm cube, and the mass [g] and volume of the sample were determined. The bulk density [g·cm ⁻³ ] was calculated from Equation (1) shown below.
Bulk density [g・cm ^-3 ] = Volume of sponge cake/mass of sponge cake (1)
The results are shown in Tables 1 and 2.

As shown in Tables 1 and 2, all of the sponge cake batters in each example had a density similar to or slightly higher than that of the control sponge cake batter produced using sucrose. This was confirmed.

(3) Flow characteristics Dynamic viscoelasticity measuring device (ARES-G2, TA Instruments) equipped with a cone-plate jig (cone diameter: 25 mm, cone angle: 0.0997 rad, gap length: 23 μm, plate diameter: 10 mm) The flow characteristics of the sponge cake batter at 25°C were measured using the following method. A shear rate dependence test was conducted at a shear rate in the range of 0.1 to 200 s ⁻¹ .

All sponge cake batters had pseudoplastic flow, and as shown in Figure 1, the viscosity tended to decrease as the shear rate increased. In the sponge cake batters of Examples 1 and 3, there was a large difference in shear stress when the shear rate was increased and when the shear rate was decreased.

(4) Temperature dependence test of dynamic viscoelasticity A dynamic viscoelasticity test using a cone/plate jig (cone diameter: 25 mm, cone angle: 1 deg, tip cut amount: 23 μm, plate diameter: 10 mm or cone diameter: 25 mm) The dynamic viscoelasticity of the sponge cake dough at 25°C was measured using a mechanical viscoelasticity measuring device. In the temperature dependent test, a constant strain determined from the elastic limit strain was applied to the sample, and after holding at 25°C for 5 minutes at 6.25 to 625.3 rad・s ^-1 , the temperature gradient was set at 2.5°C/min. It was heated to 100° C. and the storage modulus, loss modulus, and mechanical loss tangent were measured.

The results are shown in Figure 2. As shown in Figure 2 (A), compared to the control group, the storage modulus of the sponge cakes of Examples 1 to 8 and 10 to 14 containing the sucrose substitute sweetener was higher in all temperature ranges. Ta. It was confirmed that the storage elastic modulus of the sponge cake dough of the control group and the sponge cake dough of the example containing the sucrose substitute sweetener material had a low curve at around 60°C. Furthermore, as shown in FIG. 2(B), the loss modulus shows the same behavior near 60 to 70°C, but in other temperature ranges, Examples 1 to 8 and 10 in which the sucrose substitute sweetener material was blended -14 sponge cake batter had higher loss modulus compared to the control.

Further, as shown in FIG. 2(C), the loss tangent of the control fabric had a loss modulus approaching 1 at around 50° C., and the loss tangent varied greatly depending on the temperature. On the other hand, in the sponge cake batter of the example containing the sucrose substitute sweetener, the loss tangent approached 0.7 at around 55° C., and the variation in the loss tangent at each temperature was small. Therefore, although the fabrics of the examples were slightly more difficult to expand than the fabrics of the control group, no difference was observed at a level that would cause a practical problem.

(5) Air bubble dispersion structure of the sponge cake batter and foam structure of the sponge cake after baking Obtain two-dimensional images using S30B, manufactured by Keyence Corporation, and measure the number of bubbles, Feret diameter, and roundness using image analysis and measurement software (Image-Pro Primer Ver. 9.0, manufactured by Nippon Roper Corporation). The Feret diameter here is defined as the distance between two vertical lines when a bubble is sandwiched between them.Furthermore, the roundness was calculated according to equation (2).
Roundness = (perimeter) ² / (4 x π x area) (2)
In addition, a tabletop microfocus X-ray CT system (inspeXio SMX-90CT, Shimadzu Corporation) was used to examine the sponge cake after baking. , a two-dimensional image of the cross section of the sponge cake was obtained with 600 views, 4 averages, and a pixel equivalent length of 100 μm/pix, and the foam structure was evaluated. When evaluating the foam structure, a 3D image was created from the 2D image data obtained using 3D image analysis software (VGStudioMAX, Ver. 2.2, Volume Graphics), and this image was used.

Figure 3 shows the analysis results of the bubble dispersion structure in sponge cake batter. There was no statistically significant difference in the number of bubbles and roundness in the sponge cake batter between the control group and the sponge cake batter of the example, and the sponge cake batter was prepared using the sucrose substitute sweetener material. Even in this case, it was confirmed that a bubble-dispersed structure equivalent to that of dough using sucrose could be obtained. On the other hand, looking at the air bubble distribution, in the control sponge cake batter, the air bubbles were generally dispersed regardless of their size, but in the sponge cake batter containing the sucrose substitute sweetener, as shown in Figure 3. Small air bubbles were dispersed.

On the other hand, the void ratio of the baked sponge cake containing the sucrose alternative sweetener was slightly smaller at 0.25 to 0.33 compared to 0.43 for the control group, but there was no statistically significant difference. I was not able to admit. Therefore, although it is thought that the sucrose alternative sweetener material is slightly less likely to cause puffiness of the cake containing the material than sucrose, no difference was observed at a level that would cause a practical problem.

(6) Measurement of hardness of internal phase of sponge cake after baking Uniaxial compression/tension type rheometer (RE2-33005C[XZ] equipped with a load cell with a rated capacity of 19.6N and a cylindrical plunger (φ12mm x H35mm) , Yamaden Co., Ltd.) to measure the hardness (compression pressure at a given strain) [Pa] of the sponge cake after baking. After preparing the sponge cake, the sponge cake was stored in a cryostat at 20°C for 1, 3, and 5 days, respectively, and as shown in Figure 4, a thickness of 32.5 mm was cut from both ends of the sponge cake using an ultrasonic vibrating cutter. It was removed, and one slice (slice B) with a thickness of 20 mm was cut and collected from both ends. After collecting the slice B on the right side of the figure, it was cut into a 10 mm thick slice, which was removed, and then a 20 mm thick slice (slice A) was cut and collected. The above three slices with a thickness of 20 mm were used as measurement samples. A uniaxial constant velocity test was performed at a compression speed of 0.5 mm・s ^{-1 and} a maximum strain of 0.6, and the stress at a strain of 0.25 was defined as hardness according to AACCI Standard Method 74-09.

On the first day of storage , the hardness of the sponge cake after baking in the control group was 18.2 kPa, while the hardness of the sponge cake after baking containing the sucrose substitute sweetener material of the example was: It was significantly softer, ranging from 5.2 to 10.8 kPa. On the third day of storage, the hardness of the sponge cakes after baking containing the sucrose substitute sweetener material of Examples 1 to 10, 12 and 12 was higher than that of the control group after baking. 13, it was significantly softer. Furthermore, on the 5th day of storage, the hardness of the sponge cake after baking in the control group was 30.2 kPa, whereas the hardness of the sponge cake after baking containing the sucrose substitute sweetener material of Example 3 was only 30.2 kPa. It was significantly softer at 11.2 kPa. Therefore, it was found that when a sponge cake is prepared and baked using the sucrose substitute sweetener material of the present invention, a sponge cake with a softer texture can be obtained compared to when sucrose is used.

(Example 15)
<Preparation of composition for low sugar confectionery>
55.0% by mass of weak wheat flour (Nissin Violet, manufactured by Nisshin Flour Milling Co., Ltd.) as the wheat flour, and deodorized full-fat soybean powder (Alpha Plus HS-600, manufactured by Nisshin Oilio Group Co., Ltd.) as the soybean powder.30. 0% by mass and 15.0% by mass of wheat protein (manufactured by MC Food Specialties Co., Ltd.) as active gluten were mixed and stirred to obtain a weak wheat flour composition. In addition, as polydextrose, 25% by mass of Lytes III syrup (solid content 70%, manufactured by Danisco Japan Co., Ltd.), as erythritol, 8.5% by mass of erythritol manufactured by Mitsubishi Chemical Co., Ltd., and as sugar alcohol other than erythritol, reduced maltooligosaccharide (PO-30, manufactured by Mitsubishi Corporation Food Tech Co., Ltd.) 10.0% by mass, 2.0% by mass of Lakanto MV-50 (manufactured by Saraya Co., Ltd.) as a Lacanca extract, and the balance (54.5% by mass). These were mixed and stirred as water to obtain a sucrose substitute sweetener material.
<Manufacture of low sugar confectionery>
(2) Steamed Manju Dough (outer packaging material) and filling (inner packaging material) for steamed manju using the above-mentioned composition for low-carbohydrate confectionery were prepared with the following formulations.
Fabric (outer packaging material)
Sucrose alternative sweetener material 42%
Weak wheat flour material 42%
Egg yolk 10%
Powdered oil 4%
Expanding agent 2%
Anji (inner packaging material)
Red bean paste 50%
Sucrose alternative sweetener material 50%
The dough and the filling prepared in the above-mentioned proportions were separately supplied to the dough and filling parts of the filling machine (Martian CN050, manufactured by Leon Automatic Machinery Co., Ltd.), and the filling was shaped into a roughly cylindrical shape. While extruding, the material was extruded into a substantially cylindrical shape so that its surface was covered with dough, and squeezed to form a two-layer structure with both end faces sealed with the dough to obtain a steamed manju material. The obtained steamed manju material was cooked in a steamer at 90 to 95°C for 18 to 20 minutes to obtain steamed manju.

(3) Dorayaki Dorayaki dough (outer packaging material) and bean paste (inner packaging material) using the above-mentioned composition for low-carbohydrate confectionery were prepared with the following formulations.
Fabric (outer packaging material)
Sucrose alternative sweetener material 41%
Weak wheat flour material 31%
Whole eggs 24%
Powdered oil 3%
Expanding agent 1%
Anji (inner packaging material)
Red bean paste 50%
Sucrose alternative sweetener material 50%
The dough and bean paste prepared in the above-mentioned proportions were baked using a dorayaki making machine (manual dorayaki machine T-DXEO large electric type, manufactured by Arahata Food Machine Co., Ltd.) to obtain low-carbohydrate dorayaki. Ta.
(Example 16)
The weak wheat flour was changed to 52.6% by mass, the deodorized full-fat soybean powder was changed to 15.8% by mass, and the active gluten was changed to 7.4% by mass, and the microcrystalline cellulose was changed to Ceolus RC-N30 (manufactured by Asahi Kasei Corporation) 13. .2% by mass, and 11.0% by mass of moist heat-treated high amylose cornstarch (Amylogel HB-450, manufactured by Sanwa Starch Industries Co., Ltd.) as an insoluble dietary fiber material was added. A thin wheat flour material was obtained. In addition, polydextrose was changed to 21.3% by mass, erythritol was changed to 8.0% by mass, reduced malto-oligosaccharide was changed to 6.0% by mass, and Lakanka extract was changed to 1.9% by mass, and isomaltodextrin ( Examples except that 8.0% by mass of Fiberixa (manufactured by Hayashibara Co., Ltd.), 2.6% by mass of fructofiber Fuji FF (manufactured by Fuji Nippon Seito Co., Ltd.) as inulin, and 52.2% by mass of water. A sucrose substitute sweetener material was obtained in the same manner as in Example 15.

Using these weak wheat flour materials and sucrose substitute sweetener materials, a low sugar confectionery composition and a low sugar confectionery using the same were produced in the same manner as in Example 15.
(Example 17)
A sucrose substitute sweetener material was obtained in the same manner as in Example 16, except that erythritol was changed to 8.5% by mass and water was changed to 52.7% by mass.

Using this sucrose substitute sweetener material, a low sugar confectionery composition and a low sugar confectionery using the same were produced in the same manner as in Example 16.
(Example 18)
A sucrose substitute sweetener material was obtained in the same manner as in Example 16, except that erythritol was changed to 7.5% by mass and water was changed to 53.7% by mass.

Using this sucrose substitute sweetener material, a low sugar confectionery composition and a low sugar confectionery using the same were produced in the same manner as in Example 16.
(Example 19)
Except for changing the soft wheat flour to 55.0% by mass, the deodorized full-fat soybean powder to 13.8% by mass, the microcrystalline cellulose to 13.0% by mass, and the insoluble dietary fiber material to 10.8% by mass. A weak wheat flour material was obtained in the same manner as in Example 16.

Using this weak wheat flour material, a low sugar confectionery composition and a low sugar confectionery using the same were produced in the same manner as in Example 16.
(Example 20)
45.0% by mass of soft wheat flour, 18.8% by mass of deodorized full-fat soybean powder, 16.7% by mass of microcrystalline cellulose, 11.5% by mass of insoluble dietary fiber material, and 8.0% by mass of active gluten. A weak wheat flour material was obtained in the same manner as in Example 16 except that the amount was changed to %.

Using this weak wheat flour material, a low sugar confectionery composition and a low sugar confectionery using the same were produced in the same manner as in Example 16.
(Comparative example 1)
A sucrose substitute sweetener material was obtained in the same manner as in Example 16, except that erythritol was changed to 9.0% by mass and water was changed to 51.2% by mass.

Using this sucrose substitute sweetener material, a low sugar confectionery composition and a low sugar confectionery using the same were produced in the same manner as in Example 16.
(Comparative example 2)
A sucrose substitute sweetener material was obtained in the same manner as in Example 16, except that erythritol was changed to 7.0% by mass and water was changed to 53.2% by mass.

Using this sucrose substitute sweetener material, a low sugar confectionery composition and a low sugar confectionery using the same were produced in the same manner as in Example 16.
(Comparative example 3)
60.0% by mass of soft wheat flour, 11.5% by mass of deodorized full-fat soybean powder, 11.5% by mass of microcrystalline cellulose, 9.7% by mass of insoluble dietary fiber material, and 7.3% by mass of active gluten. A composition for low-sugar confectionery and a low-sugar confectionery using the same were produced in the same manner as in Example 16, except that the composition was changed to %.
(Comparative example 4)
40.0% by mass of soft wheat flour, 19.5% by mass of deodorized full-fat soybean powder, 16.0% by mass of microcrystalline cellulose, 14.0% by mass of insoluble dietary fiber material, and 10.5% by mass of active gluten. A weak wheat flour material was obtained in the same manner as in Example 16 except that the amount was changed to %.

Using this weak wheat flour material, a low sugar confectionery composition and a low sugar confectionery using the same were produced in the same manner as in Example 16.
(Reference example 1)
A low-sugar confectionery composition and a low-sugar confectionery using the same were produced in the same manner as in Example 16, except that 100% by mass of soft wheat flour was used instead of the soft wheat flour material.
(Reference example 2)
A low-sugar confectionery composition and a low-sugar confectionery using the same were produced in the same manner as in Example 16, except that 100% by mass of sucrose was used instead of the sucrose substitute sweetener material.
<Evaluation of composition for low-sugar confectionery and low-sugar confectionery using the same>
Visual observation of "physical and chemical properties" and "carbohydrate reduction effect" of the low-carbohydrate confectionery compositions of Examples 15-20, Comparative Examples 1-4, and Reference Examples 1-2 and low-carbohydrate confections using the same and evaluated. In addition, the "precipitation of erythritol crystals" in the sucrose substitute sweetener material and the "flavor" of the low-sugar confectionery were evaluated by the sensory test described below.

(1) Physical/chemical properties The obtained physical/chemical properties were evaluated based on the following criteria.

A: The dough has good viscoelasticity and fluidity, and shows physical and chemical properties equivalent to those using soft wheat flour and sucrose.

B: Although the viscoelasticity and fluidity of the dough are relatively good, the physical and chemical properties are slightly inferior compared to the case where weak wheat flour and sucrose are used.

C: The dough has poor viscoelasticity and fluidity, and its physical and chemical properties are clearly inferior to those using weak wheat flour and sucrose.

The results are shown in Tables 4 and 5.

As shown in Table 4, the low-carbohydrate confectionery compositions of Examples 15 to 20 and the low-carbohydrate confections using the same had good dough viscoelasticity and fluidity, and were made using weak flour and sucrose. It was confirmed that the material exhibited physical and chemical properties equivalent to that of the material. Furthermore, as shown in Table 4, when compared with Comparative Examples 1 to 4 and Reference Examples 1 to 2, it was confirmed that the viscoelasticity and fluidity of the dough were good. Among them, it was confirmed that the low-sugar confectionery composition prepared with the blending ratio of Example 16 and the low-sugar confectionery using the same were particularly excellent in physical and chemical properties.

(2) Carbohydrate reduction effect The obtained values were evaluated based on the following criteria.

A: The amount of carbohydrate used is reduced by 50% or more, and a remarkable carbohydrate reduction effect is observed.

B: The amount of carbohydrate used decreased by 20% or more and less than 50%, and a carbohydrate reduction effect was observed.

C: The amount of carbohydrate used was reduced by less than 20%, and the carbohydrate reduction effect was not significantly observed.

As shown in Table 4, it was confirmed that the low-sugar confectionery compositions of Examples 15 to 20 and the low-sugar confections using the same had a significantly high carbohydrate reduction effect. Furthermore, as shown in Table 5, when compared with Comparative Examples 1 to 4 and Reference Examples 1 to 2, it was confirmed that the carbohydrate reducing effect was high. Among them, it was confirmed that the low-carbohydrate confectionery composition prepared at the blending ratio of Example 16 and the low-carbohydrate confectionery using the composition had particularly high carbohydrate-reducing effects.

(3) Visual and tactile sensory evaluation confirmation of precipitation of erythritol crystals in sucrose substitute sweetener materials Erythritol recrystallizes and crystallizes in the sucrose substitute sweetener materials of Examples 15 to 20 and Comparative Examples 1 to 4. Visual and tactile confirmation was conducted to determine whether or not the substance had precipitated.

As shown in Table 3, as a result of visual and tactile confirmation in the sucrose substitute sweetener materials of Examples 15 to 20, no recrystallization of erythritol crystals or precipitation of crystals was observed.

On the other hand, as shown in Table 5, in the sucrose substitute sweetener materials of Comparative Examples 1 and 2, recrystallization of erythritol crystals and precipitation of crystals were observed as a result of visual confirmation.

(4) Sensory evaluation of taste and texture of low-sugar confectionery A sensory test of taste and texture was conducted on the low-sugar confectionery produced using the low-sugar confectionery compositions of Examples 15 to 20 and Comparative Examples 1 to 4. went. We asked a total of 30 panelists, including 5 men and 5 women in their 30s, 5 men and 5 women in their 40s, and 5 men and 5 women in their 50s, to sample the food based on the following criteria. The taste and texture of low-carbohydrate confections were evaluated.

A: More than 8 out of 10 panelists of each generation evaluated that the taste of the low-carbohydrate confectionery was comparable to that of confectionery made using wheat flour and sucrose, and the texture was also good.

B: 5 to 7 out of 10 panelists from each generation evaluated that the taste of the low-carbohydrate confectionery was comparable to that of confectionery made using wheat flour and sucrose, and the texture was also good. .

C: Out of 10 panelists from each generation, 4 or fewer rated the low-carbohydrate confectionery as having a flavor comparable to that of confectionery made using wheat flour and sucrose, and having a good texture. Ta.

As shown in Table 4, more than 8 out of 10 panelists of each generation agreed that the steamed buns and dorayaki produced using the low-sugar confectionery compositions of Examples 15 to 20 The texture and flavor were indistinguishable from those of steamed manju and dorayaki produced using sugar, and the product was rated as good. In addition, the physical and chemical properties of the dough during manufacture, such as extensibility and elasticity, were evaluated to be comparable to steamed manju and dorayaki dough made using weak wheat flour and sucrose.

On the other hand, as shown in Table 5, the steamed buns and dorayaki produced using the low-carbohydrate confectionery compositions of Comparative Examples 1 to 4 had a good appearance, and the steamed buns and dorayaki produced using weak wheat flour and sucrose had good appearance. The texture and flavor were indistinguishable from those of steamed buns and dorayaki, and 5 to 7 out of 10 panelists from each generation rated them as good. Less than 4 out of 10 panelists responded. Furthermore, 10 panelists from each generation rated the physicochemical properties of the dough during manufacture, such as extensibility and elasticity, to be comparable to steamed manju and dorayaki dough made using soft wheat flour and sucrose. There were no more than four people in the group.

Claims (4)

Contains a sucrose substitute sweetener material for flour or flour materials and a flour material, which contains at least polydextrose, erythritol, reduced malto-oligosaccharide , and Lacanca extract, is liquid at room temperature, and does not contain crystalline erythritol,
The flour material contains at least wheat flour, soybean powder and active gluten,
The blending ratio of the erythritol is 7.5% by mass or more and 8.5% by mass or less based on the total amount of the sucrose substitute sweetener material,
A composition for low-carbohydrate confectionery, characterized in that a blending ratio of wheat flour in the flour material is 45% by mass or more and 55% by mass or less. 2. The composition for low-sugar confectionery according to claim 1, wherein the sucrose substitute sweetener material further contains indigestible dextrin and inulin. The composition for low-sugar confectionery according to claim 1 or 2, wherein the flour material contains microcrystalline cellulose and an insoluble dietary fiber material . A low-sugar confectionery using the low-sugar confectionery composition according to any one of claims 1 to 3.

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