JPH0284142A - Lactitol-containing jams - Google Patents

Abstract

PURPOSE:To form jams capable of producing in wide pH range compared with the case when sugar is used as a raw material and having low sweetness, calorie and cariosity without impairing flavor of the raw material by using lactitol and other glucose sweetener together at a specific ratio as sweeteners. CONSTITUTION:The aimed jams containing 1 pts.wt. lactitol (as anhydride thereof) and 0.1-4 pts.wt. other glucose sweetener (as anhydride thereof) as sweeteners. As other glucose sweetener, oligosaccharides and/or reduced oligosaccharides are preferably used at an amount of 30wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to jams containing lactitol, which are low in calories and less likely to cause cavities, and have a suppressed sweet taste.

Conventional technology Excessive intake of energy is caused by lack of exercise in daily life,
In other words, combined with insufficient energy consumption, it becomes a cause of obesity and adult diseases.

On the other hand, carbohydrates account for about 60% of energy intake, while sugar accounts for about 25%. Conventionally, various sweeteners including sugar have been used to sweeten foods. However, against this background, today, from the point of view of consumers' awareness of health and health management,
There has been a trend towards people moving away from sugar and sweetness. To this end, sweetness can be reduced by reducing the amount of sugar and sweeteners in foods, but depending on the type of food, this may have unfavorable effects on texture and shelf life. Under these circumstances, there has been a demand for sweeteners that have no energy or low energy, and sweeteners that have low sweetness or are less likely to cause tooth decay (low caries properties).

In recent years, several sugar substitutes have been developed for this purpose. Since they have a lower sweetness than sugar, it has become possible to reduce the sweetness of foods by replacing all or part of sugar. In other words, low-calorie sweeteners include reduced starch saccharide, reduced maltose starch syrup, and maltitol, and low-cariogenic sweeteners include neosugar, coupling sugar, palatinose, baratinit, sorbitol, manitono xylitol, and reduced starch saccharide. ,
Examples include reduced maltose starch syrup and maltitol.

Problems to be Solved by the Invention In the production of jams with low sweetness or low caries properties, the amount of sugar used is reduced or new sweeteners are used.
In such cases, it may be necessary to change the manufacturing method, or the physicochemical properties such as solubility, viscosity, or permeability of each new sweetener may differ from sugar, resulting in changes in the physical properties such as hardness and viscosity of the resulting product. In addition, it may have an adverse effect on workability during processing.

Means for Solving the Problems In view of the above-mentioned circumstances, the present inventors conducted various studies and found that by using lactitol, jams with low sweetness and low caries properties can be manufactured using the same method as sugar. They found this and completed the present invention.

That is, the present invention uses 1 part by weight of lactitol (as anhydrous) and other carbohydrate sweeteners (as anhydrous) as sweeteners.
0.1 to 4 parts by weight.

Known jams include jam, jelly, marmalade, and preserves. Jam is made by cutting fruit or pulp into bulbs and then adding sugar to it and boiling it down. Jelly is made by adding sugar to fruit juice, boiling it and then cooling it to solidify it. Marmalade is made by adding fruit or pulp to the pulp and boiling it down. Preserves are made by suspending fruit slices and are boiled with sugar until it becomes a gel while maintaining the granular shape of the pulp.

The jams in the present invention are a general term for these jams.

Lactitol (4-o-β-D-galactopyranosyl-D-sorbitol) used in the present invention is a type of sugar alcohol obtained by hydrogenating lactose, and has a sweetness level of 0.3 to 0.0 that of sugar. It is a sweet material similar to sugar, with 4 times the calories and 0.5 times the calorie content of sugar. Furthermore, this compound has the characteristics of not being hygroscopic and not easily colored by heating. This compound includes anhydrous, l-hydrate, and dihydrate forms, and any of them can be used in the present invention.

Carbohydrate sweeteners other than lactitol used in the present invention include monosaccharides such as glucose, mannose, galactose, sorbose, fructose, arabinose, rhamnose, ribose, xylose, and cellobiose. Oligosaccharides in which 2 to 10 molecules, preferably 2 to 6 monosaccharide molecules are glycosidic bonded, such as tagatose, such as trehalose, gentiobiose, lactose, sucrose, raffinose, palatinose, lactulose,
Melibiose, stachyose, Neosugar (mainly composed of 7-lactooligosaccharides, 1-kesdose and nisdose), coupling sugar (mainly composed of sugar-bound starch syrup, glucosylsucrose and maltosylsucrose), starch syrup, linear chain Oligosaccharides (e.g. maltose, maltotriose, maltotetraose, maltopentaose, etc.) mono-branched oligosaccharides (e.g. inmaltose, isomaltotriose, isomaltotetraose, panose, nigerose, cordibiose, etc.) and reduction Oligosaccharides, such as reduced linear oligosaccharides (e.g. maltitol,
maltotriol, maltotetraol, maltopentaol, etc. and mixtures thereof), reduced branched oligo II
(e.g., immaltitol, isomaltotriol, isomaltotetraol, etc., and mixtures thereof), reduced maltose starch syrup (e.g., sorbitol, maltitol, maltotriol, and mixtures thereof), etc., and the above oligosaccharides, reduced It may be a mixture of two or more types of oligosaccharides, such as a mixture of starch saccharide and reduced starch saccharide.

In addition, reducing oligosaccharides, especially maltotriol, are particularly preferred because lactitol is less likely to crystallize when jams obtained by adding lactitol in combination are stored at low temperatures.

Jams generally contain about 55 to 70% by weight of sugar components, and the jams of the present invention are no exception.

In the jams of the present invention, the ratio of lactitol to the sugar component is preferably about 60 to 90% by weight as anhydride.
, more preferably about 70 to 80% by weight, and the composition ratio of lactitol and other carbohydrate sweeteners is 1 part by weight of lactitol (as anhydrous) to 1 part by weight of other carbohydrate sweeteners (as anhydrous). )0.1-4 parts by weight, especially 0.15-1
．． Preferably it is 5 parts by weight.

Furthermore, it is preferable that 30% by weight or more of the other carbohydrate sweeteners be oligosaccharides and/or reduced oligosaccharides.

In the jams of the present invention, other ingredients such as organic r11 (e.g.,
citric acid, ink citric acid, maleic acid, fumaric acid, succinic acid, adipic acid, malic acid, etc.) or flavoring agents (e.g. strawberry , apples, oranges, lemons,
In addition to various flavors such as pineapple, there are also plant-based fragrances,
herbal spices, etc.), colorants (e.g., natural colorants such as β-carotene), high-intensity sweeteners to adjust sweetness (e.g., aspartame, sodium saccharin, acesulfame plus 1 cyucralose, synthetic sweeteners such as alitame, Natural sweeteners such as stevioside, rebaudioside, α-glycosylstebiozide, glycyrrhizin, thaumatin, etc.), vitamins (e.g. ascorbic acid, vitamin B1, vitamin B!, vitamin E and their salts or their esters) etc.) may be appropriately blended into the composition.

Next, a method for producing jams according to the present invention will be described.

That is, (1) add water as necessary to the fruit, pulp or fruit juice, (2) further add (a) lactitol and other carbohydrate sweeteners, heat and boil to remove soluble solids (sugar components). ) until it becomes 55-70% by weight, stirring while stirring the required amount (0.1-1.8% by weight of the finished amount)
(b) Powdered pectin (0.1-1.8% by weight of the finished amount)
Add 5 to 10 times the amount of lactitol or a mixture of lactitol and other sugar sweeteners than pectin and heat to a boil to dissolve the remaining lactitol or a mixture of lactitol and other sugar sweeteners. The soluble solids content is again 55-70% by weight, preferably 67-70%.
Boil until it reaches % by weight.

(3) Stop heating and add an organic acid solution in an amount determined in advance so that the pH will be 3.0 to 3.7 while stirring vigorously. (4) Immediately fill the container in a high temperature state (preferably 80°C or higher).

(5) Leave to cool until the jelly sets.

The jams of the present invention thus obtained are made by combining acid, pectin, and sugar in a wider pH range than when sugar is used as a raw material. Furthermore, it retains the flavor of the raw material even when heated, is brightly colored, has a low sweetness, is low in calories, and is resistant to tooth decay.

Furthermore, despite the low sweetness of the jams of the present invention, microorganisms do not grow even when the jams are left at room temperature, and the sugar content does not crystallize.

In addition, in the present invention, lactitol and other carbohydrate sweeteners are used together, but the sweetness is similar to that of sugar, and lactitol and other carbohydrate sweeteners harmonize well and have a desirable sweetness without any discomfort. Become.

Next, the present invention will be explained in further detail with reference to experimental examples and examples. Note that the percentages (%) used below indicate weight percentages.

Experimental Example A jelly using strawberry juice was made with the following composition.

A predetermined amount of sugars shown in Table 1 were added to 450ml of strawberry juice (soluble solids content: 10%), and the sugars were boiled to completely dissolve. Then, boil it down to Bx 69° and add 3.5 g of the previously dissolved [Pectin H3-20J solution (Pectin H3-20 (Shikinichi Yakuhin Kogyo)) to 50 ml of warm water.
2) and boiled down again to Bx696.

Next, 10 ml of 50% citric acid solution was added and mixed by stirring, then filled into a 150 ml jam bottle and cooled. The resulting jelly was subjected to a sensory test by an experienced panel IO for sweetness, hardness, and flavor based on A. We also observed the precipitation of sugars when stored at room temperature and in the refrigerator for one month.

The results are as shown in Table 1. Although the jelly of the present invention has a low sweetness, its flavor and hardness are the same as those using sugar, and no sugars precipitate during storage.

(Hereafter, extra white) Blend amount: 620 g as anhydride.

Sweetness level: Sample A was set at 100.

Hardness: Based on sample A, the lower the score, the softer it is.

Storage: Condition of crystal precipitation after storage for 1 month in refrigerator.

Lufcit: Lactitol dihydrate (manufactured by Ota Pharmaceutical Co., Ltd.) Diatol: Reduced starch saccharide (solid content 70.2%.

(manufactured by Ota Pharmaceutical Industries) Example 1 A jam using strawberries as the raw material fruit was made with the following composition.

After thawing 267 g of frozen strawberries (Bx 18°), 310 g of Rafchit and 400 g of Diatol were added to the resulting mixture, and 100 dl of water was added and dissolved by heating. To this, add 20g of rough chit and 1 pectin (
A mixture of 3.8 g of S-20 (manufactured by Ota Pharmaceutical Co., Ltd.) was added and boiled down to Bx68°. Next, 3.6 - of a 50% aqueous citric acid solution was added and mixed with vigorous stirring, followed by degassing under reduced pressure, filling a 250 ml jam jar at 80°C, and cooling. The resulting jam had about half the calories of a jam made from sugar, and had a mild sweetness.

Example 2 A jam using apples as the raw material fruit was made with the following composition.

Soak the peeled and cored apples in 1% salt solution and drain the water. Then, use a food slicer (SF-3 model, manufactured by Ukizai Tekkosho) to cut into 5 mm square dice and dice into 3.125 kg. 300 kg and 530 g of Sorvit S (solid content 70.7%, manufactured by Ota Pharmaceutical Co., Ltd.) were added, mixed, and left for about 15 minutes. Then add 500g of water and Bx
Boiled to 65°.

100g of rough chit mixed in advance with this
and pectin) Is-20 (manufactured by Ota Pharmaceutical Co., Ltd.) 13.5g
Bx6
Boil down to 5°, then add citric acid aqueous solution (citric acid 9.
After stirring vigorously, the mixture was degassed under reduced pressure, filled into a 250 g jam jar at 80° C., and cooled. The resulting jam has 60% fewer calories and approximately 60% less sweetness than jam made from sugar.

Example 3 Marmalade using summer mandarin oranges as the raw material fruit was made with the following composition.

To 2,500 g of summer mandarin orange peel that has been sliced as thinly as possible, thoroughly soaked in water and removed, add 1,000 rM of summer mandarin juice (10% soluble solids) and 4,000 rMl of grapefruit juice (10% soluble solids), heat, boil and boil. 6800g, Ricazine (reduced starch saccharide, solid content 75.1%, Ota Pharmaceutical Co., Ltd.) 80
00g was added, heated, and boiled down to Bx70°. Add 100g of licazine to pectin MS-20 (
33 g of Ota Pharmaceutical Co., Ltd.) were added with stirring, and a pectin-lycadine solution obtained by adding 500 g of water at 75 to 80° C. was added, and the mixture was boiled down again to BX706. Next, 120 parts of a 50% aqueous citric acid solution was added, mixed vigorously, degassed under reduced pressure, and heated at 80°C for 25 minutes.
The mixture was filled into jam jars containing 0.5 g of jam and cooled. The resulting product was a highly transparent marmalade with a good aroma and well-balanced sourness and sweetness.

Example 4 A jam using figs as a raw material fruit was made with the following composition.

Soak ripe figs in boiling water for 5 minutes, then peel them.
2,500g of roughly crushed powder using a chopper and 4 pieces of Roughtit M (lactitol monohydrate: manufactured by Ota Pharmaceutical Co., Ltd.)
126 g, 2393 g of Diatol and 10,100 O of water were added, heated and dissolved, and boiled down to BX686. Next, 35 g of a 50% aqueous citric acid solution was added and mixed with vigorous stirring, followed by degassing under reduced pressure, filling into a 250 mQ jam jar at 80°C, and cooling.

In addition, a product in which 5,600 g of sugar was substituted for the mixture of Lufchit M and Diatol in the above composition was used as a control group and L. As a result of a sensory test conducted by a panel of 20 people, 19 out of 20 people
The respondents answered that the inventive area had a lower sweetness, a stronger fig flavor, and less coloring.

Effects of the Invention The jams of the present invention can be made in a wider pH range (pH 3.0 to 3.7) than when sugar is used as a raw material, and the flavor of the raw material is not impaired even when heated. It has the characteristics of being low in sweetness, low in calories, and less likely to cause cavities. In addition, even when stored at room temperature, microorganisms are difficult to propagate.
Sugar does not crystallize.

Furthermore, by using lactitol in combination with other carbohydrate sweeteners, it is possible to obtain jams that have a sweetness similar to that of sugar and have a pleasant and pleasant sweetness.

Agent Patent Attorney Iwa 1) Hiroshi

Claims (2)

[Claims] (1) As a sweetener, lactitol (as anhydrous)
1 part by weight and other carbohydrate sweeteners (as anhydrous) 0.1-4
Jams containing parts by weight. (2) The jam according to claim 1, wherein 30% by weight or more of the other carbohydrate sweetener is oligosaccharides and/or reduced oligosaccharides.