JPH04210578A - Polyfructan-containing low caloric food - Google Patents

Abstract

PURPOSE:To obtain the title food with favorable fanciness without impairing its flavor, taste, mouth feeling etc., by replacing part or the whole of the fatty oil in a fatty oil-contg. food with polyfructan. CONSTITUTION:The objective food can be obtained by replacing part or the whole of the fatty oil in a food containing fatty oil such as liquid fat, solid fat, fresh cream or cream cheese with polyfructan.

Description

[Detailed description of the invention]

[00013

[Industrial Application Field] The present invention contains polyfructan, which is an inulin-type polysaccharide mainly composed of low-calorie β-2゜1 bonds, which improves the taste by making the sour and salty tastes milder. It improves mouthfeel, melt-in-the-mouth texture, and down-down feeling, reduces undesirable oily odor and emulsifier-specific flavor, maintains the richness and flavor of fresh cream, and improves the flavor and texture of conventional oil and fat substitutes. This invention relates to a low-calorie food containing a high concentration of indigestible water-soluble dietary fiber, which has good palatability without adversely affecting taste, texture, etc. [0002] [Prior Art] In recent years, with the progress of Westernization of dietary habits,
Problems such as obesity, hyperlipidemia, and lack of dietary fiber due to excessive intake of energy such as fats and oils and sugar are being questioned. Furthermore, it is strongly suggested that adult diseases such as cancer and heart disease, which are among the top causes of death, are related to the above-mentioned food components or their intake. Therefore, conventionally, low-calorie foods have been produced by adding sugar alcohols, gums, emulsion stabilizers, etc., and reducing fats and oils. [0003] Among them were the following: Process for producing cream and paste for confectionery and bread making (Japanese Patent Publication No. 6O-66936), soy milk cream for coffee (Japanese Patent Application Publication No. 6O-153755), low-fat foaming oil-in-water emulsified fat (Japanese Patent Publication No. 62-22563) ), low-fat cream for whipping and its manufacturing method (JP-A-62-118855), low-fat spread (JP-A-62-232335), low-fat coffee whitener (JP-A-63-87942)
). [0004] Since these oils and fats are replaced with sugar alcohols, gums, emulsion stabilizers, etc., the richness and flavor change due to increased water content. Also,
Pfizer's Polydestrose and Abebe's oil/fat substitute dextrin (Parsley-3A-2) produce sour, harsh, astringent, and powdery flavors. In this way, the conventionally used low-calorie materials are
The mouthfeel, melt-in-the-mouth texture, downy feel, flavor, and taste quality are unfavorable and do not suit one's taste, and the shape retention, spreadability,
Disadvantages such as unfavorable physical properties such as stringiness were likely to occur. [0005]

OBJECTS OF THE INVENTION The object of the present invention is to provide a low-calorie food that is palatable and of good quality in terms of taste, flavor, and texture, and which solves the drawbacks of conventional low-calorie foods. [0006]

[Means for Solving the Problems] As a result of extensive research to solve the above problems, the present inventors have developed polyfructan, an inulin-type polysaccharide whose main component is β-2,1 bonds, from various oils and fats. By including it as an oil and fat substitute in foods containing it, the acidity and saltiness are milder, improving the taste, improving the mouthfeel, melting in the mouth, and down the throat, and reducing the unpleasant oily odor and flavor peculiar to emulsifiers. To provide a low-calorie food that retains the richness and flavor of fresh cream and has good palatability without adversely affecting the flavor, taste, texture, etc. unlike conventional oil and fat substitutes. We have found that this is possible, and based on this knowledge, we have accomplished the present invention. [0007] The polyfructan used in the present invention mainly consists of fructose linked to the fructose residue side of sugar through β-2,1 bonds, and has a molecular weight of 2,000-20. ,000,000, but preferably 10,000-15
．． 000,000 is desirable. Further, even if the branched chain contains, for example, β-2,6 bond, the same effect can be obtained. [o o 08] This polyfructan is produced by a method of incubating conidia of Aspergillus sydowii and sugar (Yodai et al., Agric, Bi
o 1. Chem. 37.2111.1973) is - boat fishing, but using other methods, namely, fructose transfer yeast derived from yeast, Aspergillus oryzae, Aspergillus niger, Aureobasidium pullulans, etc.
Alternatively, it is also possible to generate it from inulin (derived from Jerusalem artichoke, etc.). [00091 As mentioned above, the polyfructan used in the present invention is known per se, and is indigestible, has an effect on the proliferation of bifidobacteria in the intestines, is expected to have the effect of improving bowel movements, and has low blood sugar. Since no increase in blood sugar was observed in the stress test results, it is possible that it could be applied to diabetic patients, etc., and it is also expected to reduce the content of cholesterol and triglycerides in the blood and liver, making it suitable for use in health foods, etc. Applications are also analogous. [Unexamined Japanese Patent Publication No. 61-187797] [00
10] However, the specific functional properties of polyfructan are not known, and the application of polyfructan to specific foods based on its physical properties, sensory properties, etc. is completely undeveloped. It is. [0011,] On the other hand, the inventors pursued the properties of polyfructan while considering an industrial method for producing polyfructan. In addition to the previously known properties, the aqueous paste composition of polyfructan has By substituting liquid fats and solid fats such as fresh cream, cream cheese, butter, and salad oil in various cooked and processed foods, they can be used to improve the flavor and appearance of conventional oil and fat substitutes. It was possible to obtain a food with significantly reduced calories without adversely affecting taste, texture, etc. For example, in the case of products using fresh cream, even if nearly 70% of the cream was replaced with polyfructan paste, the desirable richness and flavor of the fresh cream did not change. [0012] In addition, polyfructan contains a high-intensity sweetener,
Colorants, pigments, emulsifiers, gums, proteins, flavors, spices, etc. may be added as appropriate. [0013] Borifructan becomes a paste by dispersing it in water or milk at a ratio of 1 (L-40% (W-W). By adjusting the amount of dispersion in water, the amount of the produced food can be adjusted. The hardness of the paste is adjusted so that it does not deteriorate and deteriorate its physical properties.In that case, a paste composition prepared in advance may be used, or polyfructan, water, and other raw materials may be mixed during production. They may be mixed and used as a paste. [0014]

Example 1 (Low calorie mayonnaise) A low calorie mayonnaise was prepared in which corn salad oil was replaced with an aqueous polyfructan paste according to the following formulation. A panel of 12 people evaluated the appearance, mouthfeel, melt-in-the-mouth, down-down feeling, flavor, taste, etc., and overall score of the four prototype products, using the product using the entire amount of corn salad oil as a control. Overall score: 10 points for very favorable
Con 1 - 5 points for equivalent to roll, 1 for very unfavorable
It was a point. As a result, in low-calorie mayonnaise, 67% of corn salad oil was replaced with 20% polyfructan aqueous paste (D), and 3% of corn salad oil was replaced with 20% polyfructan aqueous paste (D).
The product (A) in which 3% was replaced with 25% polyfructan aqueous paste 1~ had a good mouthfeel, melt in the mouth, and down the throat, reduced unpleasant oily odor, mild sour and salty taste, and received an overall evaluation. It was evaluated as almost the same as the control. [0015]

[Table 1] [0016]

[Table 2] [00171

[Example 2] (Low calorie dressing) A low calorie dressing was prepared in which corn salad oil was replaced with an aqueous paste of polyfructan according to the following formulation. [0018] A panel of 6 people evaluated the appearance, mouthfeel, melt-in-the-mouth, down-down feeling, flavor, taste, and other aspects of the three prototype products, using the sample using the entire amount of corn salad oil as a control. As a result, the products in which corn salad oil was replaced with polyfructan paste were good in that the sour and salty taste was reduced, and the undesirable oil odor was reduced. [0019] [Table 3] [00201

[Table 4] [00213

[Example 3] (Low calorie whipped cream) A low calorie whipped cream was prepared according to the following formulation in which fresh cream was replaced with polyfructan aqueous paste 1- and polydextrose. [0022] Using the entire amount of fresh cream as a roll, the appearance, mouth feel, melt-in-the-mouth,
A panel of 8 people evaluated the texture, flavor, taste, and more.
evaluated. As a result, the product (A) in which 50% of the fresh cream was replaced with polyfructan retained the desirable richness and flavor of fresh cream and had good palatability. In addition, in the product (A) using polyfructan, separation due to excessive whipping during whipping was less likely to occur, and it was presumed that polyfructan had the effect of preventing separation. On the other hand, in the case (B) using Boridex I-loin, the richness and flavor of the fresh cream were considerably weaker, and the astringent taste and
It had a strong sour and astringent taste. [0023] [Table 5] [o024]

Example 4 (Low-calorie Bavarois) A low-calorie Bavarois was prepared by replacing fresh cream with an aqueous polyfructan paste according to the following formulation. [002bl fresh cream was used as a control, and a panel of six people evaluated the appearance, mouthfeel, melt-in-the-mouth texture, down-down feeling, flavor, taste, and other aspects of the two prototype products. As a result, the product (A) in which half of the fresh cream was replaced with 20% borifructan paste had good melting properties in the mouth and a good feeling of spreading on the tongue. In addition, in the product (A) in which half of the fresh cream was replaced, the richness and flavor unique to fresh cream remained. Similar results were obtained when polyfructan was made into a paste using milk. [0026]

[Table 6] [0027]

Example 5 (Low calorie chocolate cream) A low calorie chocolate cream was prepared according to the following formulation, in which fresh cream was replaced with polyfructan aqueous paste 1-. [0028] A panel of 12 people evaluated the appearance, mouthfeel, melt-in-the-mouth, down-down feeling, flavor, taste, etc., and overall score of the three prototype products, using the whole amount of fresh cream as a control. The overall score was 10 points for extremely favorable, 5 points for equivalent to control, and 1 point for extremely unfavorable. [0029] As a result, (A) where 1/3 of the fresh cream was replaced with 20% polyfructan and (B) where 2/3 was replaced with 20% polyfructan had good melting properties in the mouth and was mellow. It had a good flavor and was preferred over Con 1-Roll in terms of overall score. [00303

[Table 7] [003], 1 [Table 8] [0032]

Example 6 (Low calorie soufflé glass) A low calorie soufflé glass was prepared in which fresh cream was replaced with polyfructan aqueous base 1- according to the following formulation. [0033] A panel of six people evaluated the appearance, mouthfeel, melt-in-the-mouth texture, down-down feeling, flavor, taste, and other aspects of the two prototype products, using the product using the entire amount of fresh cream as a control. As a result, the product (A) in which half of the fresh cream was replaced with 20% polyfructan retained the favorable flavor, richness, and taste of fresh cream. On the other hand, the product (B) using Parsley-3A-2, an oil and fat substitute dextrin manufactured by Abebe Co., Ltd., had a fresh cream flavor, a weak flavor, and a powdery flavor. [0034]

[Table 9] [0035]

Example 7 (Low calorie cheese paste) A low calorie cheese paste was prepared in which cream cheese was replaced with an aqueous polyfructan paste according to the following formulation and evaluated in the same manner. [0036] As a result, half of the cream cheese is reduced to 25%
The product (A) substituted with polyfructan paste retained the cream cheese flavor, had good melting properties in the mouth, good spreadability when spread on bread, etc., and had a smooth texture. The product (B) in which 3/4 of the cream cheese was replaced with 25% polyfructan paste had a slightly weaker flavor, but
Maintained good texture. [0037]

[Table 10] [0038]

Example 8 (Low calorie rare cheesecake) A low calorie rare cheesecake was prepared in which cream cheese was replaced with an aqueous polyfructan paste according to the following formulation and evaluated in the same manner. [0039] As a result, the product (A) in which cream cheese was replaced with 20% polyfructan paste had a good mouthfeel, a smooth texture, and a good taste. On the other hand, the product (B) using Parsley-3A-2, an oil and fat substitute dextrin manufactured by Abebe Co., Ltd., was powdery and had an odd flavor, which could not be said to be good. [00401

[Table 11] [00411] [Example 9] (Low calorie butter cream) A low calorie butter cream was prepared by replacing unsalted butter with an aqueous paste of polyfructan according to the following formulation,
They were evaluated in the same way. [0042] As a result, the product (A) in which half of the unsalted butter was replaced with 25% polyfructan paste retained its buttercream flavor and did not easily lose its shape due to temperature rise, that is, it had good shape retention. It was large and had a good taste. On the other hand, the product (B) substituted with Pfizer's polydextrose had a weak buttercream flavor and a strong sour, astringent, and astringent taste. [0043] [Table 12] [0044]

Example 10 (Low-calorie baked cheesecake) A low-calorie baked cheesecake was prepared according to the formulation shown in Table 13 below, in which fresh cream or cream cheese was replaced with an aqueous paste of Polytsucutan. The baking conditions were 180°C for 50 minutes and then 150°C for 20 minutes. [00451 A panel of 6 people evaluated the appearance, mouthfeel, melt-in-the-mouth, down-down feeling, flavor, taste, etc. of the four prototype products using Con 1 rolls using all fresh cream and cream cheese. As a result, as shown in Table 14, all had good palatability. [0046]

[Table 13] [0047]

[Table 14] [0048]

[Example 11] (Low calorie madeleine) Table 1 below
A low-calorie madeleine was prepared according to the recipe No. 5 in which unsalted butter was replaced with an aqueous polyfructan paste. The baking conditions were 180° C. for 30 minutes. [00491 The appearance, texture, taste, and flavor of 5 prototypes were evaluated using 8% unsalted butter as a control.
It was evaluated by a panel of names. As a result, as shown in Table 16, the product in which 33% of unsalted butter was replaced with polyfructan retained the flavor of butter, had the same appearance and texture as the Con1 roll, and was moist. It had a smooth texture and a fine texture, and had good palatability. [00501

[Table 15] [00511 [Table 16] [0052]

Example 12 (Low calorie bread) Low calorie bread was prepared in accordance with the formulation shown in Table 17 below, in which shortening was replaced with an aqueous paste of bo1fructan. For the preparation, an automatic home bakery 3D-Br3 manufactured by Matsushita Electric Industrial Co., Ltd. was used. [0053] The palatability of the two prototype products was evaluated using the method described in the previous example, using the product using the entire amount of shortening as a control. As a result, as shown in Table 18, all had good palatability. [0054]

[Table 17] [0055]

[Table 18] [0056]

Example 13 (Low calorie American pastry pie) A low calorie American pastry pie was prepared according to the formulation shown in Table 19 below, in which shortening was replaced with an aqueous polyfructan paste. The baking conditions are 160-
The temperature was 170°C for 30 minutes. [0057] The palatability of prototypes (A) and (B) was set at 10% using the full amount of shortening as a control.
Similar evaluations were made using the same panel. [0058] As a result, both prototypes had good palatability, with an increased crispiness, which is important in pies, and no change in taste or flavor. It also had the characteristic of not being easily browned. [0059]

[Table 19] [00601

Example 14 (Low calorie preoche) A low calorie preoche was prepared by replacing shortening with an aqueous polyfructan paste according to the formulation shown in Table 20 below. For the preparation, an automatic home bakery 8D-Br3 manufactured by Matsushita Electric Industrial Co., Ltd. was used. [00613 Shortening was used as a control, and the palatability of the two prototypes was evaluated in the same manner as in the previous example. As a result, both of the two prototypes were favorable, with improved meltability and crispness in the mouth, and reduced oily odor of Shaw 1 Henning. [0062] [Table 20] [0063]

[Example 15] (Low calorie donuts) Table 2 below
Low calorie donuts were prepared according to the formulation of Example 1, in which shortening was replaced with an aqueous paste of polyfructan. Frying was performed at 160°C for 3 minutes. As a result of the same sensory evaluation as in the previous example, compared to the control using the full amount of shortening, the prototype product had increased elasticity, a sense of volume, and had good palatability without being oily. [0064]

[Table 21] [0065]

[Example] 6 (Low calorie corn potage soup) A low calorie corn potage soup was prepared by replacing fresh cream with an aqueous polyfructan paste according to the formulations shown in Tables 22 and 23 below. The palatability of the prototypes (A) and (B) was evaluated in the same manner by a panel of six people, using the product using the entire amount of fresh cream as a control. As a result, both prototypes (A) and (B) had the same texture, taste, and flavor as the control, and also retained the fresh cream flavor of the control, with a body and palatability. It was expensive. [0066]

[Table 22] [0067]

[Table 23] [0068]

[Example 17] (Low calorie margarine) Table 2 below
A low-calorie margarine was prepared by replacing margarine blend oil (soybean oil + hydrogenated oil and fat) with polyfructan using the formulation in step 4. Prototype (A) using the full amount of margarine blend oil as a control. The palatability of (B) was similarly evaluated. As a result, the prototype (
Both A) and (B) had improved melting properties in the mouth, added spreadability, and had good palatability compared to the control. [0069]

[Table 24] [00701

Effects of the Invention In the present invention, the sourness and saltiness are milder, the taste is improved, the mouthfeel, melt-in-the-mouth and down-down feeling are improved, the undesirable oily odor and the flavor peculiar to emulsifiers are reduced, and fresh cream is improved. It is an indigestible, water-soluble dietary fiber that maintains the desired richness and flavor of oils and fats, and has good palatability without adversely affecting flavor, taste, texture, etc. like conventional oil and fat substitutes. To provide low-calorie foods containing high concentrations.

Claims (2)

[Claims] Claim 1: A low-calorie food characterized by replacing part or all of the fat and oil with polyfructan in the fat-containing food. 2. The low-calorie food according to claim 1, wherein the fat or oil is liquid fat, solid fat, fresh cream or cream cheese.