JPH04144643A - Sweet food having low calorific value - Google Patents

Abstract

PURPOSE:To prepare a food having excellent properties by substituting a part or total of sugar used as a sweetener component with a low-calorific sweetener and adding transglutaminase to the food material. CONSTITUTION:A part or total of sugar used as a sweetener component of a sweet food is substituted with a low-calorific sweetener such as stevia and glycyrrhizin. A transglutaminase is added to the food in a proper preparation step and made to react with proteins in the raw material. The amount of addition, the reaction temperature, the reaction time, etc., are arbitrarily selected according to the kind of food to be prepared. The enzyme is inactivated by thermal sterilization after the completion of the enzymatic reaction to obtain the objective food.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention aims to reduce calories by replacing sugars, which are sweet ingredients, with a low-calorie sweetener in whole or in part, and by converting raw materials containing protein into low-calorie sweeteners. The present invention relates to a low-calorie sweet food obtained by a method characterized by allowing transglutaminase to act on a protein component during the manufacturing process in order to recover from the deterioration in physical properties of the product that occurs when the sweet food is manufactured.

(Prior Art) Sweet foods including confectionery have conventionally mainly used sugars such as sugar to impart sweetness and to improve physical properties. A major reason for this is that appropriate physical properties cannot be obtained without the use of sugars.

However, in recent years, the harmful effects of sugar intake have been pointed out, and there is a desire to develop confectionery that has physical properties comparable to those using sugar even without sugar.

(Problem to be solved by the invention) Sugars used in sweet foods (mainly confectionery) have a very positive effect on flavor and physical properties (hardness, elasticity, smoothness, shape retention, etc.) . In fact, confectionery produced using low-calorie sweeteners instead of sugars as a sweetener during the production of conventional confectionery products has extremely poor physical properties, which is an impediment to the production of low-calorie sweet foods.

The purpose of the present invention is to provide low-calorie confectionery that uses only a low-calorie sweetener without using any sugar as a sweetening ingredient (sugar-free) or a combination of sugar and a low-calorie sweetener, and that also has good flavor and physical properties. The aim is to provide low-calorie sweet foods such as

(Means for Solving the Problems) As a result of intensive research into improving various physical properties of confectionery products that do not use sugar, the present inventor found that by causing transglutaminase to act on proteins contained in the raw materials of confectionery products, It was discovered that physical properties similar to those of sweets using sugars can be obtained, and based on this knowledge, the present invention was completed.

That is, the present invention is a method for producing a low-calorie sweet food from raw materials containing protein, in which all or part of sugars, which are sweet ingredients, are replaced with a low-calorie sweetener, and the protein is acted on by transglutaminase. The present invention relates to a low-calorie sweet food produced by a method including a process.

The sweet foods referred to in the present invention are foods that are sweetened, such as gummy candy jelly, lacto ice cream, sherbet, and Bavarois, and that contain proteins such as gelatin, eggs, and milk in their raw materials.

Examples of sugars include sugar, liquid sugar, and the like.

As a low-calorie sweetener, L-aspartyl-L-phanylalanine methyl ester (^spaName,
AP), stevia, glutyrrhizin, etc.

Transglutaminase (TGas) used in the present invention
e) refers to the γ-
It is an enzyme that catalyzes the acyl transfer reaction of carboxamide groups. In this TGase, when the ε-amino group of a lysine residue in a protein acts as an acyl acceptor, ε~(γ-Glu)-LH crosslinks are formed within and between molecules. Furthermore, when water functions as an acyl acceptor, it is an enzyme that progresses the reaction in which glutamine residues are deamidated to become glutamic acid residues.

TGase includes those derived from mammals such as guinea pigs, and those derived from microorganisms (Japanese Patent Application Laid-Open No. 6427471).
1. TGas derived from fish are known, but in the method of the present invention, any TGase can be used regardless of its origin. Furthermore, it goes without saying that those produced by genetic recombination technology (Japanese Unexamined Patent Publication No. 1-300889) can also be used.

The method for producing the low-calorie sweet food of the present invention can be a conventionally known method as it is or with some modifications, except that TGase is allowed to act at an appropriate stage during the production process.

It is well known that conventionally known methods vary depending on the desired sweet food.

For example, gummy candy is made by first mixing gelatin, granulated sugar and water to swell the gelatin, then heating to completely dissolve the gelatin and granulated sugar, adding fruit juice, flavor, etc. It can be manufactured by molding.

Jelly sweets can be produced by swelling gelatin, heating and dissolving it, adding a mixture of sugar and starch syrup, and flavoring, and cooling the mixture.

Lacto ice cream contains coconut oil, skim milk powder, sugar, gelatin,
It can be manufactured by mixing and dissolving raw materials such as water, molding and cooling the mixture.

In order to produce the low-calorie sweet food of the present invention, in addition to substituting all or part of the sweetening ingredient saccharide with a low-calorie sweetener, transglutaminase is added to the raw material at an appropriate intermediate stage in the above production method. This will be explained below.

The amount of TGase added varies depending on the desired physical properties and the recipe of the raw materials used, but in order to obtain a sweet food with strong hardness and elasticity, it is usually 1 O to 10 per gram of protein in the raw materials. 2,000 units, and usually 0.1 to 2 (
It is an IQ unit.

The temperature and time of the enzymatic reaction of TGase are not particularly limited, although they also vary depending on the desired physical properties, and are, for example, 10 seconds to 4 hours, preferably 10 to 75°C, preferably 40 to 60°C. ~60 minutes is sufficient.

After the enzymatic reaction is completed, the enzyme is deactivated, for example, by heat sterilization.

Appropriate intermediate steps for carrying out the enzymatic reaction are known to those skilled in the art.
This can be determined very easily by taking into consideration the Examples described later.

(Example) The present invention will be further explained below with reference to Examples.

Example 1 (gummy candy) With or without the action of transglutaminase,
A total of 8 types of gummy candies were experimentally produced using the 4 types of recipes A, B, C, and D shown in Table 1. Here, the transglutaminase is BTG-1 obtained according to the method described in Example 1 of JP-A No. 64-27471, and has a specific activity of 1040 units/g protein. .5 g was added.

Notes in the table: The number in grams under the number of grams of granulated sugar is the percentage by weight of granulated sugar in the total 230g.

The manufacturing method was as follows. In the case of the gummy candy of the present invention, raw materials (1) to (4) were mixed and stirred to swell the gelatin, and then heated to 40 to 50°C to completely dissolve the gelatin and granulated sugar.

BTG-1 was added thereto, the mixture was kept at 55°C for 30 minutes to carry out an enzyme reaction, and then the enzyme was deactivated by heat sterilization at 100°C for 5 minutes. After adding and stirring raw materials (5) to (9), the mixture was molded into a product.

As a control, gummy candies were produced without using BTG-1, but in this case, the steps associated with using BTG-1 were omitted, so the raw materials (1) to (4)
) Immediately after mixing, stirring, heating and dissolving raw materials (5) to (9)
After adding and stirring, the mixture was molded into a product.

Sensory evaluation of physical properties (hardness, elasticity) was performed on 8 types of gummy candies using panel n=10. The evaluation method was to use a gummy candy obtained without the addition of BTG-1 with a granulated sugar content of 60% (Recipe-D) as a control and compare it with other gummy candies.The scores were as follows.

θ points: 25 points, worse than control; 5 points, slightly worse than control: control 75 points, same as control...10 points, slightly better than control...The evaluation results are as shown in Table 2.

Table 2 From the results in Table 2, the following can be seen. The physical properties (hardness, elasticity) of the BTG-1-free product became significantly softer than the control as the sugar content decreased. BTG
-1 Additive-free gummy candy with a sugar content of less than 40% could not be poured into a mold (starch mold) and solidified using the normal gummy candy manufacturing method. -10,000 BTG-1 additive product made it possible to produce gummy candy with excellent physical properties even when the sugar content was 0%.

From the above points, aspartame (AP) can be used as a substitute for sugars.
) and other high-intensity, low-calorie sweeteners and the action of TGase, it has become possible to provide low-calorie gummy candies with excellent physical properties that were previously impossible to produce.

Example 2 (jelly confectionery) With or without the action of transglutaminase,
Using the two recipes A and B shown in Table 3, a total of 4
We made various types of jelly sweets. The transglutaminase was the same as in Example 1, but when it was used, 0.01 g was added.

The manufacturing method in Table 3 was as follows. In the case of the jelly confectionery of the present invention, in the case of recipe-A, raw materials (1) and (
2) is mixed and stirred to swell the gelatin, and then 40~
It was heated to 50°C and dissolved. BTG-1 was added to this, kept at 55°C for 30 minutes to perform an enzymatic reaction, and then
The enzyme was inactivated by heat sterilization at ℃ for 5 minutes. to this,
(5) was heated to 116°C and then cooled to 70°C, and then (4) and (6) were added, stirred, and cooled to make a trial jelly confectionery.

For Recipe B, a gelatin solution was prepared in the same manner as in (1) and (2), and then subjected to enzymatic reaction treatment in the same manner, followed by (3) and (5) at 116°C. After heating to 70° C., the mixture and (6) were added, stirred, and cooled to obtain a jelly confectionery.

Without using BTG-1 as a control (and therefore BT
A trial jelly confectionery was produced by omitting the steps associated with using G-1.

Sensory evaluation was performed on the four types of jelly confectionery in the same manner as in Example 1 regarding physical properties (crunchy texture).

The evaluation method and score were also the same as in Example 1.

The evaluation results are It was as shown in Table 4.

Table 4 From Table 4, the following can be seen. When TG&SE was not used, the physical properties of sugar-containing products were very good even without the addition of BTG-1, but when the sugar content was 0%, the physical properties were very soft, which was quite different from jelly sweets. It was something.

On the other hand, when BTG-1 was used, the physical properties were elastic and good even when no sugar was used. That is, even if the sugar content is 0%, the texture can be improved by replacing the sweetness with AP and further adding BTG-1.

Furthermore, shape retention was also improved.

Example 3 (Lactoice)
A total of four types of lacto ice cream were produced using the two recipes A and B shown in the table. Transglutaminase was the same as in Example 1, but when it was used, 0.1 g was added.

The manufacturing method in Table 5 was as follows. In the case of the lactice of the present invention, raw materials other than AP and fragrance were mixed and dissolved, BTG-1 was added thereto, stirred, and held at 50° C. for 30 minutes to perform an enzyme reaction.

After deactivating the enzyme by heat sterilization at 80°C for 30 minutes,
After being left at room temperature and cooled, it was placed in a cold storage overnight for aging. After that, AP and fragrance were added, and the product was frozen by putting it in a freezer.

As a control, BTG-1 was not used and therefore B
Lacto ice was produced on a trial basis by omitting the steps associated with the use of TG-1.

Sensory evaluation of the physical properties (smoothness) of the four types of lacto ice cream was performed in the same manner as in Example 1. The evaluation method and score were also the same as in Example 1.

The evaluation results were as shown in Table 6.

Table 6 The following can be seen from Table 6. When TGase is not used, the physical properties of sugar-containing products are very good even without the addition of BTG-1, or when the sugar content is 0%, the physical properties become very rough and lack smoothness. On the other hand, when BTG-1 was used, the physical properties were good even without sugar. In other words, sugar is 0
%, the sweetness is replaced with AP, and then BT
By adding G-1, it became possible to improve the texture. Furthermore, shape retention was also improved.

(Effects of the Invention) According to the present invention, a low-calorie sweet food with good physical properties can be provided by using TGase even if all or part of the saccharide as a sweet component is replaced with a low-calorie sweetener.

Claims (1)

[Claims] (1) A method for producing a low-calorie sweet food from raw materials containing protein, in which all or part of sugars, which are sweet ingredients, are replaced with a low-calorie sweetener, and the method includes a step of causing transglutaminase to act on the protein. A low-calorie sweet food manufactured by.