JPH02227051A - Low calory food - Google Patents

Abstract

PURPOSE: To obtain a low-calorie for which prevents or decreases both problems of archorrhea and constipation by compounding a nonfermentable dietary fiber into an indigestible polyol fatty acid ester. CONSTITUTION: This low-calorie food has 10 to 50wt.% whole fat content and 30 to 100wt.% of the whole fat consists of indigestible polyol fatty acid ester having >=95% average inversion rate which is derived from palm oil or partially hydrogenated palm oil. Further, an archorrhea preventing agent selected from nonfermeatable dietary fibers having >=50μm average particle length, preferably 100 to 200μm particle size is compounded into the food by 2 to 50wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to low calorie food products containing non-digestible polyol fatty acid polyesters.

Between 30 and 50% of the energy intake of Westerners is attributable to the consumption of fats and oils. Approximately 40% of this amount is contained in "visible" fats such as butter, margarine, lard, shea-toning, and cooking oils, especially in pastries, biscuits, etc.
It is consumed in a variety of baked products such as cakes, cream fillings, and snacks.

Due to the health risks associated with obesity and unbalanced fat intake, there is continued interest in reduced calorie foods. An attractive means for reducing the calories in food products, especially the pastries and snack products mentioned above, is to replace traditional digestible fats and oils with non-digestible fat substitutes.

It is known that polyol fatty acid polyesters, especially sugar fatty acid polyesters such as sucrose fatty acid polyesters, are suitable as low calorie fat substitutes in foods. The polyol fatty acid polyester substitute is substantially indigestible to 1 and has physical and organoleptic properties very similar to triglyceride fats and oils traditionally used in food products. Polyol fatty acid polyesters have also been reported to have pharmaceutical uses, particularly due to their ability to uptake fat-soluble substances, such as cholesterol, in the gastrointestinal tract and subsequently remove such substances from the human body.

Fat-containing food products containing non-digestible polyol fatty acid polyesters are known, for example in US Pat. No. 3,600.
No. 186, No. 4.005.195, No. 4.005,1
No. 96, No. 4,034,083 and European Patent No. 02
No. 33856 and No. 0235836.

In addition to the health risks associated with unbalanced fat intake, the extremely limited intake of dietary fiber in the average Western diet is also believed to have a negative impact on overall metabolism. Therefore, food products that contain reduced calories and an (increased) amount of dietary fiber without adversely affecting the texture, appearance, and mouthfeel of the product are attractive.

US Pat. No. 4,461,782 describes a baked product containing a liquid polyol fatty acid polyester and microcrystalline cellulose. This Baked product contains a drug that is high enough to prevent anal leakage (i.e., the free leakage of liquid polyester through the anal sphincter) that can occur with the ingestion of significant amounts of liquid polyester. There are fatty acids that have melting points.

Although the combination of liquid polyol fatty acid esters and microcrystalline cellulose as described can result in very large reductions in calories, the need to include solid fatty acids is In view of the current general understanding of the health effects associated with the use of fatty acids or fats, in view of their effect in opposition to caloric reduction, and in view of the limited compositional freedom, this is undesirable.

U.S. Pat. No. 4,774,095 discloses a dough base containing from 0.1 to 5% by weight of a filler having a cohesive network structure of cellulose fibrils and microfibrils dispersed in the aqueous phase of the product. products are listed. The particle length of the fibrils is usually lO to 1000
In the μm range, the majority of fibrils are described as having a length of 100 to 250 μm. The dough of the above product contains shortening, which may include a non-absorbable, non-digestible polyol fatty acid polyester, and an anti-anal leakage agent as described in U.S. Pat. No. 4,005,196. .

The addition of anti-anal leakage agents, such as the solid polyol fatty acid polyesters described in U.S. Pat. Ingestion of large amounts of high melting point (above body temperature) polyesters may result in constipation, possibly as well as anal leakage. Therefore, these additions also depend on the quality of the product and are not attractive in all cases.

In low calorie products containing polyol fatty acid polyesters, the fibers themselves (especially when selected on the basis of their relatively long particle length) can be advantageously used to eliminate or reduce all problems associated with anal leakage. was revealed this time.

It has been found that using dietary fiber in such applications, and specifically selecting on such criteria, eliminates or greatly reduces both the problem of anal leakage and the problem of constipation.

The inclusion of dietary fiber in accordance with the present invention allows polyol fatty acid polyesters to be selected with less attention to potential problems with anal leakage, and as a result, the properties and needs of a given low-calorie food Optimization of conditions can be further improved.

Accordingly, in a first aspect, the present invention relates to the use of non-fermentable dietary fibers as anti-anal leakage agents in low calorie food products comprising non-digestible single blend polyol fatty acid polyesters.

In another aspect, the present invention relates to the use of non-fermentable dietary fibers with an average particle length of 50 μm or more as an anti-anal leakage agent in low-calorie foods containing non-digestible polyol fatty acid polyeste Jk.

In yet another aspect, the present invention relates to a low calorie food product comprising a non-digestible polyol fatty acid polyester and an anti-anal leakage agent selected from the group of non-fermentable dietary fibers having an average particle length of 50 μm or more.

Dietary fibers suitable for use in the foods of the invention are non-fermentable dietary fibers, ie, types of dietary fibers that are not substantially subject to fermentative degradation by bacteria in the large intestine.

As used herein, "substantially not subject to fermentative degradation" means that less than 30% by weight of the initial intake of fiber undergoes fermentative degradation.

Typical examples of such non-fermentable dietary fibers include fibers of the lignin species, which are three-dimensional non-polysaccharide polymers containing phenylpropane units derived from, for example, cinnamyl alcohol, cinnamyl alcohol, or p-coumaryl alcohol;
It constitutes the fibers of cellulose species, which are linear polysaccharides whose basic unit is β-glucose connected by 1, 4 bonds, and the part that dissolves in dilute alkali after removing pectin in plant cell walls, and β-glucose Examples include fibers made of hemicellulose, a group of heterogeneous polymer compounds whose structural main chain is either xylose or xylose, protected with lignin. In particular, non-fermentable dietary fibers of the cellulose type have been found suitable for use in the present invention.

Non-fermentable fiber sources suitable for use in the present invention include natural materials such as wood, cotton, food materials, natural food materials or industrial (
waste) or chemically modified textile products such as microcrystalline cellulose obtained by partial acid hydrolysis of natural cellulose.

The raw material and chemical structure of the non-fermentable dietary fiber are not so important, and preferred non-fermentable dietary fibers have an average particle length of 50 μm or more, more preferably an average particle length of 80 μm or more, and most preferably a particle length of 80 μm or more. is 100 to 200
This is within the range of μ wings.

As used herein, the term "average particle length" refers to the number average particle length of the entire fiber length distribution, taking into account the top of the particle length distribution that corresponds to 99% by weight of the fiber composition.

The amount of non-fermentable dietary fiber contained in the low calorie food of the present invention is 60% by weight or less of the entire product.

Depending on the type of product and the amount of polyol fatty acid polyester, amounts of fibrous material as low as 1% by weight already have the effect of eliminating the risk of anal leakage; Even relatively high concentrations of polyol fatty acid polyesters (often 5 to 50% by weight) have the effect of preventing the risk of anal leakage and constipation.

For products where the presence of high concentrations of fibers is sensually disturbing, such as meat products, 2 to 15% by weight, especially 5%
Amounts in the range from 10% to 10% by weight are preferred.

For products that do not bother the senses even if they contain fibers, it is lO to 50% by weight, especially 25 to 50% by weight.
The amount of is preferred.

The present invention is based on the discovery that non-fermentable fibers can be used very advantageously as anti-anal leakage agents. Typically, these fibers are used solely as agents to prevent or significantly reduce the phenomena of anal leakage and/or constipation potentially associated with the use of significant amounts of non-digestible polyol fatty acid polyesters.

However, for reasons of product rheology, it may be necessary to include a relatively limited amount of a solid with a melting point above body temperature, ie the so-called hard stock, which is known in conventional fat technology.

Often such hardstocks are included as part of the non-digestible single blend polyol fatty acid polyester component described in more detail below.

The second essential ingredient in the low calorie food product of the present invention is a non-digestible polyol fatty acid polyester which partially or completely replaces the previous triglyceride fat component.

The non-digestible polyol fatty acid polyesters used in the present invention are fatty acid polyesters derived from aliphatic or aromatic compounds having four or more free hydroxyl groups. Such polyols include, in particular, sugars with four or more free hydroxyl groups (i.e., monosaccharides, disaccharides, polysaccharides), the corresponding sugar alcohols, and their derivatives;
Included is a group of sugar polyols that includes. Examples of preferred sugar polyols include glucose, mannose, galactose, xylose, fructose, sorbose, tagatose, ribulose, xylulose, maltose, lactose, cellobiose, raffinose, sucrose, erythritol, mannitol, lactitol, sorbitol, xylitol, and methyl glucoside. Can be mentioned. Most preferred are sucrose polyols.

Suitable non-digestible polyol fatty acid polyesters are those in which an average of 70% or more of the hydroxyl groups of the polyol are esterified with fatty acids. Preferably, a polyol fatty acid polyester with a higher conversion rate is used, especially a polyol fatty acid polyester in which an average of 85% or more, and even 95% or more of the hydroxyl groups of the polyol are esterified with fatty acids.

For the purposes of this invention, non-digestible (which is closely related to the degree of esterification and the chain length of the fatty acid residue) means that more than about 70% by weight of the material is not digested. .

As a source of fatty acid residues in the polyol fatty acid polyester, the fatty acids themselves or natural fats and oils can be used. Suitable fatty acid blends are selected depending on the particular melting properties required of the resulting polyol fatty acid polyester, but are usually blends of ca-cat fatty acids. Conventional techniques that provide the desired melt characteristics may be used, if desired. Suitable such techniques include complete or partial hydrogenation, transesterification,
f 1 cation and transesterifi
cation), and fractionation, which may occur before or after the conversion of the polyol to polyol fatty acids. Suitable sources of fatty acid residues are coconut oil, palm kernel oil,
of animal, marine, or vegetable origin, such as palm oil, butterfat, soybean oil, safflower oil, cottonseed oil, rapeseed oil, poppy oil, corn oil, sunflower oil, peanut oil, marine oil, and mixtures thereof. be. Preferred sources of fatty acid residues are palm oil, partially hydrogenated palm oil, palm kernel oil, partially hydrogenated or fully hydrogenated palm kernel oil, soybean oil, partially hydrogenated soybean oil, and partially hydrogenated or fully hydrogenated marine oils. be.

A polyol fatty acid polyester mixture obtained in a single synthetic reaction of one type of polyol and an appropriate blend of multiple fatty acid residues is referred to herein as a single blend polyol fatty acid polyester. Instead of a single blend polyol fatty acid polyester (which appears to have randomization of fatty acid residues on the polyol molecule), mixtures or blends of individually synthesized polyol fatty acid polyesters can also be used. Blends of individually synthesized polyol fatty acid polyesters represent a (partially) non-random distribution of fatty acid residues on the polyols. The selection of a single blend polyol fatty acid polyester or polyol fatty acid polyester blend is determined by the desired melt properties and rheology in the low calorie food product.

Preferred polyol fatty acid polyesters for inclusion in the low calorie food products of the present invention have a melt profile that corresponds to a combination of liquid and solid portions over at least a portion of the temperature range from room temperature to about 40°C. characterized by.

The non-digestible polyol fatty acid polyester component typically contains 1O of the fat replaced, based on the weight of the total fat content of the product.
It is contained in low calorie foods in an amount of 100% by weight. Replacement levels of 30 to 100% by weight, or even 50 to 100% by weight, are preferred.

When it comes to the product formulations specified below, particularly the fiber to polyester ratios, it is most preferred to replace all traditional fat components with polyol fatty acid polyesters.

Preferred products according to embodiments of the invention have a total fat content of 10 to 50% by weight of the product.

Although the absolute concentration of fiber and polyester components is important to obtain the health benefits associated with their use,
The relative amounts of these components included to ensure optimum effectiveness are important in the present invention. The preferred weight ratio of fiber to polyester is in the range I:4 to 2:I, with a ratio of 1:2 to I:1 being most preferred.

In a preferred embodiment, the dietary fiber component of the low calorie food of the invention is homogeneously mixed with and aggregated with the polyester component.

The fibers are thus given a polyester coating.

This coating contributes to the mouthfeel of the food by masking any textural defects potentially associated with relatively high concentrations of fiber components.

Particularly for sweet or sweetened low-calorie food categories such as chocolate products, candy products, cakes, and biscuits, non-digestible It is further advantageous to use artificial or low calorie sweeteners in combination with the polyol fatty acid polyester component and the non-fermentable dietary fiber. Suitable artificial or low calorie sweeteners include aspartame (phenylalanine), saccharin, cyclamate, and thaumatin.

These are usually contained in foods in an amount of 0.1 to 5% by weight.

It is also interesting to use more slowly digested sweeteners such as sorbitol or fructose in combination with the non-digestible hard fat substitute of the invention to provide a low calorie food particularly suitable as a diabetic therapeutic diet. Such sweeteners are contained in amounts similar to conventional sugars, ie 30-55% by weight of the final product.

In addition to the ingredients specified in the present invention, the low-calorie food of the present invention further includes grain flour (e.g., wheat flour, corn flour,
Traditionally used in bakery products, pate products, snack products, meat products such as (or rye flour), proteins, meat ingredients, traditional triglyceride oils, fruits, nuts, egg and milk ingredients, sugars, glucose (syrup) It may also contain various ingredients that have been used in the past, such as antioxidants (naturally occurring or added tocopherols, citric acid or its salts, ascorbic acid or its salts, butylated hydroxytoluene, butylated anisole). ,
Trace ingredients such as butylated quinones), flavorings, salts, herbs, taste enhancers, vitamins (especially fat-soluble vitamins), proteins, buttermilk, skim milk, emulsifiers (monoglycerides, diglycerides, lecithin), etc. It may be included.

Low-calorie foods can be either final products (i.e., products sold ready-to-eat) or intermediate products (optionally frozen) that require further cooking in the oven, frying pan, or microwave. It may be a product. Suitable low-calorie foods include puff pastries, cakes,
Includes cake mixes, dough, biscuits, crisps, candy products, chocolate products, meat snacks, frankfurters, sausages, hamburger peanut butter tins, deep-fried products, chips, and crisps.

The invention will be explained in further detail by the following examples.

Unless otherwise stated, percentages are expressed as % by weight relative to the total composition.

〔Example〕

Example 1 (Test) Using rats as model animals, we investigated the interaction between liquid sucrose fatty acid polyester (derived from soybean oil fatty acids, conversion rate greater than 95%) and dietary fibers with different properties and average particle lengths. The incidence of anal leakage and its severity were examined.

During the test period, experimental animals were fed a basal diet with the following composition:

Ingredients 1000
Cornstarch 163g per kcaQ
Casein 62g standard inorganic mixture 5g standard vitamin table
19 lard 179 sunflower oil 4g liquid sucrose fatty acid polyester and dietary fiber were added to the top of the feed.

The diet was prepared once a week and fed to the animals three times a week. Water was provided without limit.

The number of animals used in one set of tests was 12, and the test period was 12
days, and there was a 3-week period between each test period. Anal leakage was scored each afternoon (from day 3 to day 122) during the study period (12 days). The severity of anal leakage was scored on a 4-point scale (0 = minimum, 1, 2.3 = maximum). The results listed in the following two tables are based on 120 observations each.

In the first experiment, non-fermentable dietary cellulose fiber was compared to orange pulp, a natural fiber source consisting primarily of water-soluble and easily fermentable types of fiber. Experiments were conducted with two concentrations of liquid sucrose fatty acid polyester and two concentrations of dietary fiber. The results are shown in Table 1.

J Table No. 1 Cellulose 15 1.8 Cellulose 30 0.1 Orange pulp 1
5 2.8 orange pulp 30
2.7 The results clearly demonstrate that non-fermentable fibers are much more effective as anti-anal leakage agents when compared to fermentable fibers.

In the second experiment, James River Corporation
ion) to Solka FLOC (5OLKA-FLOC
A non-fermentable dietary fiber commercially available under the trade name , (registered trademark) was used. The fibers have different average particle lengths as shown below.

Type Average particle length (μ,) 40 per 1000kcaff using liquid sucrose fat i polyester as feed
It was added in an amount of 9. Table 2 shows the results obtained by adding two concentrations of fiber.

Table 2 1 100% 2.8 100%
2.02100% 2.6 100%
1.63100% 2-1 70%
0.74 60% 0.6 32%
0.35 77% 1.0 23%
0.2 The above results clearly show the effect of increasing the average particle length and concentration of dietary fiber.

Note that the concentration of liquid sucrose fatty acid polyester used in the animal experiments was very high in order to clarify the experimental results. Additionally, the average person's daily diet already contains significant levels of fiber;
It is also noted that the preferred ratio of fiber to polyester in human food may be reduced accordingly for each product formulation.

Example 2 (Product Manufacturing Example A) Two types of cake mix compositions were manufactured according to the following formulation table.

Ingredients Flour Batter Improver Sugar Baking Powder Salt ■ 42.9% 1.6% 35.8% 1.6% 0.5% ■ 39.9% 1.6% 33.8% 1.6% 0.5 % Sucrose fatty acid polyester (1) - 5.0% cellulose fiber, 1m (2) 5
．． 0% (1) Derived from a fully cured palm kernel fatty acid blend with a conversion rate greater than 95%.

(2) Solca Flock (registered trademark, commercially available from James River Corporation) type LIF-900
, average particle length 100 μm.

125g of eggs were added to each of these two cake mix compositions (4009). Subsequently, in the case of composition (1), a small amount of water was added to make a uniform dough, which was then baked for about 50 minutes at 5°C for one cycle in the conventional baking process. The two cakes obtained were of good quality and had completely comparable texture, texture, and taste.

Example 3 (Product Production Example B) Three types of beef burger compositions were produced according to the following formulation table.

component t
am Beef (25% fat) 81.0% Beef (10% fat) -66.0%
66.0% chopped onions 100
0% 1000% 1000% spice mixture
1.3% 1.3% 1.3% water
2.2% 2.2
% 2.2% Rusk/Soy Sauce 4.
7% 4.7% 4.7% sucrose fatty acid polyester (1) -10.0% sucrose fatty acid polyester (2) --10.0% cellulose fiber Im (3)
-5.0% 5.0% (1) Derived from a cured blend of soybean oil fatty acids with a conversion rate greater than 95%.

(2) Derived from a blend of 12% fully hydrogenated palm kernel fat I and 38% fully hydrogenated palm oil fatty acids, with a conversion rate greater than 95%.

(3) Sorca Flock (registered trademark, commercially available from James River Corporation) type UF-900,
Approximately 60 g of patty with an average particle length of 110 μm was pressed on a manual burger press and grilled until the center temperature reached 70°C.

The products had approximately equal quality, but the fiber-containing burger had somewhat less cooking loss.

patent application agent

Claims (1)

[Scope of Claims] 1. A low-calorie food comprising a non-digestible polyol fatty acid polyester and an anti-anal leakage agent selected from the group of non-fermentable dietary fibers having an average particle length of 50 μm or more. 2. The food according to claim 1, wherein the particle length is within the range of 100 to 200 μm. 3. The food according to claim 1 or claim 2, containing 2 to 50% by weight of the dietary fiber. 4. The food according to any one of claims 1 to 3, wherein the total fat content in the food is 10 to 50% by weight. 5. The polyol fatty acid polyester has a total fat content of 3
The food according to any one of claims 1 to 4, which accounts for 0 to 100% by weight. 6. The food according to any one of claims 1 to 5, wherein the ratio of the dietary fiber to the polyol fatty acid polyester is 1:4 to 2:1. 7. The food according to any one of claims 1 to 6, wherein the average conversion rate of the polyol fatty acid polyester is 95% or more. 8. The polyol fatty acid polyester is palm oil,
Derived from a fatty acid source selected from the group consisting of partially hydrogenated palm oil, palm kernel oil, partially hydrogenated or fully hydrogenated palm kernel oil, soybean oil, partially hydrogenated soybean oil, and partially hydrogenated or fully hydrogenated marine oil. Any one of claims 1 to 7 which is
Foods listed in section. 9. Non-fermentable dietary fiber for use as an anti-anal leakage agent in low calorie foods containing a non-digestible single blend polyol fatty acid polyester. 10. A non-fermentable dietary fiber with an average particle length of 50 μm or more, used as an anti-anal leakage agent in a low-calorie food containing a non-digestible polyol fatty acid polyester.