JPH04356169A - Food containing fructose polymer - Google Patents

Abstract

PURPOSE:To obtain the subject food having excellent gelling characteristics, etc., and containing little oil and fat, sugar, etc., from a food compounded with a gelling raw material, a low-calorie sugar and oil and fat by substituting the gelling raw material, the low-calorie sugar and the oil and fat of the food with a fructose polymer. CONSTITUTION:The objective food is prepared by using a food (e.g. cream, ice cream, chocolate, bread and sausage) compounded with one or more kinds of a gelling raw material and/or a thickener (e.g. gelatin, gum and starch), a low-calorie sugar, a sweetener having high sweetness (preferably aspartame) and oil and fat (e.g. fresh cream, cream cheese and butter) as starting raw material and substituting a part or total of the gelling raw material, the low- calorie sugar and the oil and fat of the starting food with a fructose polymer (composed mainly of a polymer containing fructose bonded to the fructose- residue of sucrose through beta-2,1 bond and having a molecular weight of preferably 10,000 to 15,000,000).

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention provides improved gel properties and/or resistance to fats and oils by containing a fructose polymer (hereinafter referred to as "polyfructan") containing β-2,1 bonds as a main component. It relates to foods that have the same creamy feel as those derived from.

0002

[Prior Art] In recent years, as dietary habits have become more Westernized,
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 sugar content, fats and oils, etc.

[0003] These included the following: Process for producing cream and paste for confectionery and bread making (JP-A 60-66936), soy milk cream for coffee (JP-A 60-153755), low-fat foaming oil-in-water emulsified fat (JP-A 62-22563) ), low-fat cream for whipping and its manufacturing method (JP-A No. 62-118855), low-fat spread (JP-A No. 62-232335), coffee whitener containing low fat and oil (JP-A No. 63-87942).

However, by replacing sugar with a low-calorie, high-intensity sweetener such as aspartame, the lack of formability and body texture can be achieved by using a gel material or a low-calorie material such as polytextrose. The texture becomes heavy due to the addition of sweetened sugars, so-called “glue-like” texture.
comes out. Furthermore, an undesirable taste and flavor will be produced. In addition, in the case of fats and oils, since the fats and oils are replaced with sugar alcohols, gums, emulsion stabilizers, etc., the richness and flavor may change due to the increase in water content. Among these, as seen in ice cream, the creaminess such as melt-in-the-mouth texture and smoothness obtained by adding fresh cream or the like is significantly impaired. Pfizer's polydestrose and Abebe's oil substitute dextrin (Parsley-SA-2)
) etc., specifically, sour, harsh, astringent, and powdery flavors are produced. In this way, conventionally used materials for reducing calories, reducing sugar content, and enhancing body and creamy sensations have problems with mouthfeel, melt-in-your-mouth texture, texture, flavor, and taste quality that are unfavorable to tastes. In addition, they tend to have disadvantages such as unfavorable physical properties such as shape retention, extensibility, and stringiness.

[0005]

[Problems to be Solved by the Invention] The purpose of the present invention is to solve the drawbacks of conventional oil and fat substitute materials, gelling materials, thickeners, and low-calorie saccharides, and to provide a material that is palatable and has good taste, flavor, and texture. It is to provide food of good quality.

[0006]

[Means for Solving the Problems] As a result of extensive research in order to solve the above problems, the present inventors have developed a gelatinized polyfructan, which is an inulin-type polysaccharide mainly composed of β-2,1 bonds. By containing it as a substitute for raw materials, thickeners, low-calorie sugars, or various oil-containing foods, it has the same flavor and flavor as conventional oil-fat substitutes, gelling materials, thickeners, and low-calorie sugars. We have discovered that it is possible to provide foods that have good palatability in terms of creaminess, gel properties, etc. without adversely affecting taste, texture, etc., and based on this knowledge, we have made the present invention. reached.

[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 to 20. ,000,000, preferably from 10,000 to 15
,000,000 is desirable. Further, even if the branched chain contains, for example, β-2,6 bond, the same effect can be obtained.

[0008] This polyfructan is produced by a method of incubating conidia of Aspergillus sydowii and sugar (Kawai et al., Agric. Biol. Chem.
37, 2111, 1973), but other methods are used, namely, using fructose transferases 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.).

[0009] As mentioned above, the polyfructan used in the present invention is known per se, and is expected to have the effect of improving bowel movement because inulin is indigestible and has an effect on the proliferation of bifidobacteria in the intestine. In fact, as no increase in blood sugar was observed in the blood sugar tolerance test results, it is possible that it could be applied to diabetic patients, etc., and it is also expected to have the effect of lowering the content of cholesterol and triglycerides in the blood and liver. , similar effects are merely inferred, and specific examples of its use in food include ingesting it as it is in powder or liquid form, or adding it to bread, biscuits, etc. [Unexamined Japanese Patent Publication No. 61-187797]

[0010] However, the specific functional properties of polyfructan are not known at all, and the application of polyfructan to specific foods based on its physical properties, sensory properties, etc. is completely undeveloped. be.

On the other hand, the inventors pursued the characteristics of polyfructan while considering an industrial method for producing polyfructan. In addition to the conventionally known characteristics, the aqueous paste composition of polyfructan has oil-like properties. It has the same texture as conventional oil and fat substitutes, and can be used as a substitute for liquid fats and solid fats such as fresh cream, cream cheese, butter, and salad oil in various cooked and processed foods. It was possible to obtain a food product with significantly reduced calories without adversely affecting the texture or the like. 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. In addition, the creaminess (soft and smooth texture) derived from fresh cream was not impaired. Furthermore, undesirable phenomena caused by the use of gelling materials, thickeners, and low-calorie sugars such as polydextrose, such as increased viscosity, hardening of texture, and development of sour and harsh tastes, can be avoided by polyfructan. Significant improvement was seen by substituting or using these materials in combination. In addition, polyfructan and high-intensity sweetness can also provide the properties of sugar that affect foods, such as imparting body, water retention, and moisturizing properties, which could not be compensated for by the conventional combination of low-calorie sugars and high-intensity sweeteners. It is possible to compensate by combining the ingredients. Therefore, polyfructan has extremely favorable properties, for example, as a tabletop sweetener with high-intensity sweeteners such as aspartame, or as an excipient that is usually required when blending into other foods.

[0012] In addition, polyfructan contains a high-intensity sweetener,
There is no problem in adding appropriate amounts of colorants, pigments, emulsifiers, gums, proteins, flavors, spices, etc.

Although polyfructan can be used as it is as a powder, it is preferably used in the following manner. In other words, polyfructan has a ratio of 1 to water or milk, etc.
It becomes paste-like by dispersing 0 to 40% (w/w). The amount of dispersion in water is adjusted to adjust the hardness of the paste so that the physical properties of the manufactured food are not impaired. In that case, a paste composition prepared in advance may be used, or polyfructan, water, and other raw materials may be mixed during production to form a paste.

[0014] When replacing fats and oils with, for example, an aqueous paste of polyfructan, it is of course possible to replace the entire amount thereof, but the preferred substitution rate is 20 to 70% (by weight) to the fats and oils.

Gelling materials or thickeners, such as gelatin,
When replacing polysaccharides such as animal and vegetable protein gels such as egg white and egg yolk, pectin, carrageenan, xanthan gum, guar gum and other gums with polyfructan,
The ratio of substitution changes depending on the type of gelling material or thickening material that is substituted or used together, but the optimal ratio is determined from gel property indicators that correlate with texture such as gel strength and distortion. It can be determined as appropriate depending on the degree of gelation observed.

[0016] The polyfructan of the present invention has a low viscosity,
The dispersion has an extremely smooth, creamy texture that melts in the mouth, and is tasteless with no harsh or bitter taste.
Additionally, since it does not have the sticky feeling that often appears with polysaccharides, when added to the above food groups, it can only enhance the creamy texture that other gums or polysaccharides cannot. Ta. That is, it is possible to enhance the creaminess without impairing the texture inherent to the food.

Furthermore, when the above-mentioned gelling materials are added to hams, sausages, etc., syneresis occurs over time, but in the case of the polyfructose of the present invention, it also contributes to preventing syneresis. It is possible.

[0018] Specific examples and preferable characteristics of the present invention for foods will be further explained with reference to Examples.

[0019]

【Example】

[Example 1] (Low calorie mayonnaise) A low calorie mayonnaise was prepared in which corn salad oil was replaced with an aqueous paste of polyfructan 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. The overall score was 10 points for extremely favorable, 5 points for equivalent to control, and 1 point for extremely unfavorable. As a result, in low-calorie mayonnaise, corn salad oil
The product (D) in which 7% of corn salad oil was replaced with 20% polyfructan aqueous paste and the product (A) in which 33% of corn salad oil was replaced with 25% polyfructan aqueous paste had good mouth feel, melt in the mouth, and down the throat. The undesirable oily odor was reduced, the sour and salty tastes were milder, and the overall evaluation was approximately the same as the control.

[0020]

[Table 1]

[0021]

[Table 2]

[Example 2] (Low calorie dressing) According to the following formulation,
A low-calorie dressing was prepared by replacing corn salad oil with an aqueous paste of polyfructan.

[0023] A panel of six people evaluated the appearance, mouth feel, melt-in-the-mouth, down-down feeling, flavor, taste, and other aspects of the three prototype products, using the product 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.

[0024]

[Table 3]

[0025]

[Table 4]

[Example 3] (Low calorie whipped cream) A low calorie whipped cream was prepared in which fresh cream was replaced with an aqueous paste of polyfructan and polydextrose according to the following formulation.

A panel of 8 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 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 of using polydextrose (B), the richness and flavor of the fresh cream were considerably weaker, and the taste was strong in astringency, sourness, and astringency.

[0028]

[Table 5]

[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.

[0030] A panel of six people evaluated the appearance, mouth feel, 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 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.

[0031]

[Table 6]

[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 an aqueous paste of polyfructan.

[0033] A panel of 12 people evaluated the appearance, mouth feel, melt-in-the-mouth, down-down feeling, flavor, taste, etc., and overall score of the three prototype products, using the product using the entire 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.

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 the control in terms of overall score.

[0035]

[Table 7]

[0036]

[Table 8]

[Example 6] (Low calorie soufflé glass) According to the following formulation,
A low-calorie soufflé glass was prepared by replacing fresh cream with an aqueous polyfructan paste.

A panel of six people evaluated the appearance, mouthfeel, melt-in-the-mouth sensation, 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 Abebe's oil/fat substitute dextrin, Parsley SA-2, had a weak fresh cream flavor and taste, and had a powdery flavor.

[0039]

[Table 9]

[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.

[0041] As a result, half of the cream cheese was 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.

[0042]

[Table 10]

[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.

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 sample (B) using Parsley SA-2, which is an oil/fat substitute dextrin manufactured by Abebe, had a powdery taste and an odd flavor, and could not be said to be good.

[0045]

[Table 11]

[Example 9] (Low calorie butter cream) A low calorie butter cream was prepared according to the following formulation by replacing unsalted butter with an aqueous paste of polyfructan, and evaluated in the same manner.

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.

[0048]

[Table 12]

[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 polyfructan. The baking conditions are 180℃ and 5℃.
0 minutes, followed by 20 minutes at 150°C.

[0050] The appearance of the four prototype products, using the one using all the fresh cream and cream cheese as a control,
Mouthfeel, melt in the mouth, down the throat, flavor, taste, and other 6
It was evaluated by a panel of names. As a result, as shown in Table 14, all had good palatability.

[0051]

[Table 13]

[0052]

[Table 14]

[Example 11] (Low calorie madeleine) A low calorie madeleine was prepared according to the formulation shown in Table 15 below, in which unsalted butter was replaced with an aqueous polyfructan paste. The baking conditions were 180° C. for 30 minutes.

[0054] The appearance, texture, taste, and flavor of the five prototypes were evaluated using the one made entirely of 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 control, and had a moist texture. It was imparted with a fine texture and had good palatability.

[0055]

[Table 15]

[0056]

[Table 16]

[Example 12] (Low calorie bread) According to the formulation shown in Table 17 below, a low calorie bread was prepared in which shortening was replaced with an aqueous paste of polyfructan. For preparation, automatic home bakery SD-BT3 manufactured by Matsushita Electric Industrial Co., Ltd.
was used.

[0058] The palatability of the two prototype products was evaluated using the method described above, using the product using the entire amount of shortening as a control. As a result, as shown in Table 18, all had good palatability.

[0059]

[Table 17]

[0060]

[Table 18]

[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 were 160 to 170°C for 30 minutes.

[0062] Using the full amount of shortening as a control, the palatability of prototypes (A) and (B) was 10%.
Similar evaluations were made using the same panel.

[0063] As a result, both prototypes had good palatability, with increased crispiness, which is important in pies, and no change in taste or flavor. It also had the characteristic of not being easily browned.

[0064]

[Table 19]

[Example 14] (Low calorie brioche) A low calorie brioche was prepared by replacing shortening with an aqueous polyfructan paste according to the formulation shown in Table 20 below. For preparation, automatic home bakery S manufactured by Matsushita Electric Industrial Co., Ltd.
D-BT3 was used.

[0066] The palatability of the two prototype products was evaluated using the method described above, using the product using the entire amount of shortening as a control. As a result, both of the two types of prototypes were favorable, with improved meltability and crispness in the mouth, and reduced oily odor of the shortening.

[0067]

[Table 20]

[Example 15] (Low calorie donuts) Low calorie donuts were prepared according to the formulation shown in Table 21 below, 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.

[0069]

[Table 21]

[Example 16] (Low calorie corn potage soup) Table 22 below,
A low-calorie corn potage soup was prepared by replacing fresh cream with an aqueous polyfructan paste according to the formulation shown in Table 23. Panel 6 shows the palatability of prototypes (A) and (B), with the one using all fresh cream as a control.
They were evaluated in the same way based on their names. As a result, prototype (A),
Both (B) had the same texture, taste, and flavor as the control, and also retained the fresh cream flavor of the control, and had a good body and high palatability.

[0071]

[Table 22]

[0072]

[Table 23]

[Example 17] (Low calorie margarine) Low calorie margarine was prepared by replacing margarine blend oil (soybean oil + hydrogenated fat) with polyfructan according to the formulation shown in Table 24 below. The palatability of prototypes (A) and (B) was evaluated in the same manner, using the sample using the entire amount of margarine blend oil as a control. As a result, both prototypes (A) and (B) had improved melting properties in the mouth, added extensibility, and had good palatability compared to the control.

[0074]

[Table 24]

[Example 18] (Yogurt Beverage) Yogurt drinks as shown in Table 25 were prepared according to a conventional method.

Taste tests of A and B were conducted with n=20. B was preferred at 5:15. The polydextrose-added group A had strong harsh, astringent, astringent, and bitter tastes. B had moderate harsh taste, astringent taste, and astringent taste, and was judged to be good.

[0077]

[Table 25]

[Example 19] (Soup) Soup shown in Table 26 was prepared by a conventional method. A
It had a strong sour, bitter and astringent taste. B had a good, well-balanced taste.

[0079]

[Table 26]

[Example 20] (Cocoa) Cocoa was prepared according to the formulation shown in Table 27. (A) using polydextrose had a strong sour taste, and also had a strong bitter and astringent taste.

[0081] The product (B) using polyfructan had a good taste. In a choice test with n=20 people, (B) with polyfructan was preferred with a ratio of 18:2.

[0082]

[Table 27]

[Example 21] (Drinking Yogurt) Drinking yogurt was prepared using polyfructan in the following blending amounts. Blending ratio (unit: grams) Plain yogurt; 60.0 Water; 40.0 Polyfructan; 8.0 Aspartame; 0.032

[0084] When the drink yogurt prototyped with the above blending amount was compared with the control sample prepared using 8.0 g of sugar, there was no difference in texture from the control group, and it showed the same desirability. . In terms of physical properties, when the degree of syneresis was measured by centrifugation, the control group released 3 mL of water syneresis for 5 mL of yogurt drink, while the test group with the above formulation showed 0 syneresis.
．． The amount was extremely small at 7 mL, and had an effect of preventing syneresis.

[0085] From the above, the effects of using polyfructan include enhancing the body feel when using a high-intensity sweetener in milk drinks such as drink yogurt, lactic acid bacteria drinks, etc.
Not only does it provide the same sensory properties as sugar, but it can also be expected to prevent syneresis. Among ordinary gums, guar gum and the like are known to have a water syneresis prevention effect, but they have not been able to enhance the body feel. By using polyfructan, both of the above effects could be exhibited at the same time.

[Example 22] (Improvement of shape retention of low-calorie ice cream) Ice cream was prepared according to the formulation shown in Table 28.

[0087] Section (B) using polydextrose is
After being left at room temperature, it lost its shape in about 10 minutes, and the control group (A) lost its shape in about 30 minutes.

On the other hand, Group (C) using polyfructan maintained its shape even after about 1 hour after being left at room temperature.

[0089]

[Table 28]

[Example 23] (Sponge cake) Three types of sponge cakes shown in Table 29 were prepared. The taste and texture immediately after baking are controlled (
There was no difference among A), (B), and (C).

However, after 2 to 3 days, the sponge cake (B) using polydextrose had a slightly sticky texture. The food using polyfructan (C) maintained the texture immediately after baking even after 3 days, and had a more elastic, fine-grained, and better texture than the control (A).

[0092]

[Table 29]

[Example 24] (Sponge cake) A sponge cake was prototyped using polyfructan in the following blending amounts.

[0094] Compounding amount (unit: grams) Polyfructan; 6.0 Water; 10.0 Sugar; 20.0 Egg yolk; 45.0 Egg white; 60.0 Milk; 10.0 Flour; 40.0 Butter; 10.0 Aspartame; 0.1

[0095] The sponge cake prototyped with the above blending amount had the following appearance when compared with a control group containing 40.0 g of sugar and a normal blending amount that did not contain polyfructan, aspartame, or water. It showed the same swelling property as the control plot. In terms of texture, it was less sticky and had a light mouthfeel.

From the above, the effect of using polyfructan is that it not only reduces the amount of sugar used compared to the control group and compensates for the decreased solid content, but also has a swelling property similar to that of sugar, that is, a shaping effect. It is a certain thing. According to this method, high-intensity sweeteners such as aspartame are used in foods such as confectioneries that create air bubbles with egg whites such as sponge cakes, castella cakes, pound cakes, and karukan cakes, and then fix the bubbles to create a texture. In some cases, it becomes possible to compensate for the imprinting effect.

[Example 25] (Cookies) Cookies were prototyped using polyfructan with the following blending amounts.

[0098] Compounding amount (unit: grams) Polyfructan; 10.0 Water; 5.0 Butter; 25.0 Sugar; 10.0 Egg yolk; 15.0 Flour; 50.0 Aspartame; 0.05

[0099] The cookies prototyped with the above blended amount took slightly less time to bake when compared to the control group with the normal blended amount, which used 20.0 g of sugar and did not use polyfructan, aspartame, or water. Although it took a long time, in terms of appearance, the swelling property was slightly higher than that of the control plot. In terms of texture,
It has a moist, soft mouthfeel and a crisp, desirable coarseness.

From the above, the effect of using polyfructan is that it is possible to improve the leavening properties of baked confectionery such as cookies, sables, and biscuits, and at the same time impart crispy and soft textures.

[Example 26] (Lactoice) Lactoice was experimentally produced using polyfructan with the following blending amount.

[0102] Compounding amount (unit: grams) Coconut oil; 30.0 Skimmed milk powder; 40.0 Sugar; 75.0 Gums; 3.0 Monoglyceride; 3.0 Vanilla essence; 2.0 Water; 772 Polyfructan; 75.0 Aspartame; 0.44

[0103] The lacto ice made as a prototype with the above blending amount was as follows:
There was no difference in appearance when compared with a control sample of a normal formulation prepared using 150 g of sugar and without polyfructan or aspartame. In terms of texture, it melted in the mouth and was smooth. In terms of physical properties, a cylindrical shape with a diameter of 2.0 cm and a length of 3.0 cm is placed at 20°C.
When we measured the melting time with the naked eye, the control group lost its shape in 35 minutes, while the test group with the above formulation lost its shape in 5 minutes.
It lost its shape in 5 minutes. Moreover, at this time, the control plot caused syneresis, whereas the test plot did not synerte at all.

[0104] From the above, the effects of using polyfructan include imparting smoothness and melt-in-the-mouth texture similar to sugar, that is, suppressing the growth of ice crystals, and maintaining the shape for a long time even when left at room temperature. It imparts shape retention. According to this method, the effect of enhancing the body and smoothness can be expected when a high-intensity sweetener is used in confectionery whose body is made of ice crystals, such as lacto ice, ice milk, and sherbet.

[Example 27] (Jam) Using polyfructan, half the weight of sugar (
A) and the total amount (B) were replaced and the blending amount (unit;
Sensory evaluation was performed on the physical properties (smoothness, viscosity) of each product immediately after production and after storage using panel n=10 for each of the three types of jams (grams). The evaluation method was to compare the test groups (A) and (B) in Table 30 using sugar-containing products as a control group, and the results were as follows.

[0106] Evaluation scale 0 points: worse than control area 2.5 points...slightly worse than the control area 5.0 points...same as control area 7.5 points...slightly better than the control area 10.0 points...better than control area

[0107]

[Table 30]

Immediately after production, there was no difference from the control group, and the scores shown in Table 31 were given. However, after storage, sugar crystal precipitation was observed in the control plot, but no crystal precipitation occurred in the test plot, and the scores shown in Table 32 were given.

[0109]

[Table 31]

[0110]

[Table 32]

[0111] The characteristics of this product are that it provides smoothness due to the absence of crystal precipitation, that polyfructan has a low viscosity so that the viscosity does not increase as with conventional crystal precipitation inhibitors, such as dextrin, and that it has a high water retention capacity. The goal was to maintain the softness characteristic of jam without making it hard.

[0112] From the above points, the effect of using polyfructan in jam is that it is possible to prevent crystal precipitation during storage without affecting other jam properties such as viscosity and hardness. was.

According to this method, it is possible to use sugar as a body together with a high-intensity sweetener in foods such as jam, marmalade, and fruit sauce.

[Example 28] (Jelly) 50% of sugar weight using polyfructan
(A) and 25% (B) were replaced and the blending ratio in Table 33 (
Two types of jelly were experimentally produced in units of grams.

[0115]

[Table 33]

[0116] When the jelly prototyped with the above-mentioned blending amount was compared with a control sample of a normal blend using 40g of sugar and without polyfructan and aspartame,
There was no difference in appearance or texture.

[0117] As described above, by using polyfructan, it has become possible to prepare a dietary fiber-reinforced jelly that has a good appearance and texture equivalent to jelly using sugar. The effect of using polyfructan as dietary fiber is that it has a low viscosity when made into a solution, so dietary fiber can be added at a higher concentration compared to commonly used gums such as pectin, and it also has the advantage of enhancing the functionality of sugar. It is now characterized by the ability to simultaneously impart physical properties such as jelly hardness, smoothness, and melt-in-the-mouth properties.

[Example 29] (Gel) Agar and starch gels were prepared using a fructose polymer derived from Aspergillus sydowi in the following amounts, and their breaking strength and strain were measured using a rheometer. The size of the gel was 3 cm in diameter and 3 cm in width, and a 10 mm spherical plunger was used.

[0119] Compounding ratio Agar gel: 3% agar powder, 1% fructose polymer derived from Aspergillus sydowi.As a control, only 3% agar powder was used. Starch gel; corn starch 20% Asperg
7% fructose polymer derived from Illus sydowi.The control used only 20% corn starch.

The breaking strength and strain were as follows. Agar gel; breaking strength 433 g/cm2 (637 g/cm
2) Strain 0.6cm (0.5cm) Starch gel; Breaking strength 36g/cm2 (166g/c
m2) Distortion 0cm (0.8cm) Values in parentheses are shown for the control plot.

As mentioned above, the addition of the fructose polymer imparted softness to the gel.

[Example 30] (Custard Pudding) Aspergillus
A custard pudding was prototyped using fructose polymer derived from sydowi with the following blending amount.

Blending ratio (unit: grams) Aspergillus sydowi-derived fructose polymer; 25.0 Granulated sugar; 25.0 Egg; 100 Milk; 240 Aspartame; 0.125 Vanilla essence; 0.1

[0124] The custard pudding produced as a trial using the above blending amount had no visible stains, was smooth, and had a creamier melt-in-the-mouth feel when compared with a control using 50 g of sugar.

[Example 31] (Rare cheesecake) Aspergillus sy
A rare cheesecake was prototyped using the dowi-derived fructose polymer with the following blending amount.

Compounding ratio (unit: grams) Cream cheese; 150 Aspergillus sydowi-derived fructose polymer; 10 Milk; 40 Granulated sugar; 20 Lemon juice; 10 Gelatin; 5 Water; 50

[0127] When compared with the control group using 20 g of sugar, the rare cheesecake prototyped with the above blending amount had no difference in appearance and was creamy and smooth in the mouth. By adding the fructose polymer, the creamy feeling was enhanced.

[Example 32] (Chocolate Mousse) Aspergillus s
A chocolate mousse was prototyped using fructose polymer derived from ydowi with the following blending amount.

Blending ratio (unit: grams) Chocolate; 70 Egg yolk; 20 Aspergillus sydowi-derived fructose polymer; 20 Milk; 100 Gelatin; 10 Fresh cream; 50 Egg white; 50 Granulated sugar; 20 Aspartame; 0.05

[0130] When the chocolate mousse prototyped with the above blended amount was compared with the control group using 40g of sugar,
There was no difference in appearance, but the texture was smoother, creamier in the mouth, and richer.

[Example 33] (Wine cream) Aspergillus syd
A wine cream was prototyped using owi-derived fructose polymer with the following blending amount.

Compounding ratio (unit: grams) Cornstarch; 5 White wine; 50 Gelatin; 5 Aspergillus sydowi-derived fructose polymer; 25 Milk; 75 Lemon juice; 50 Fresh cream; 50 Egg white; 50 Aspartame; 0.1

[0133] When compared with the control group using 25 g of sugar, the wine cream produced as a trial using the above blending amount had no difference in appearance, was smoother, and had a creamier melt-in-the-mouth feel.

[Example 34] (Bavarois) Aspergillus sydowi
Bavarois was prototyped using the fructose polymer derived from Bavarois in the following blending amounts.

Blending ratio (unit: grams) Aspergillus sydowi-derived fructose polymer; 38 Milk; 135 Fresh cream; 55 Egg yolk; 20 Gelatin; 6 Aspartame; 0.19 Water; 35 Vanilla essence; 0.1

[0136] When compared with the control group using 38 g of sugar, the wine cream produced as a trial using the above blending amount had no difference in appearance, was smoother, and had a creamier melt-in-the-mouth feel.

[Example 35] (Ice cream) Aspergillus syd
Ice cream was prototyped using owi-derived fructose polymer with the following blending amount.

Compounding ratio (unit: grams) Gelatin; 3 Water; 15 Milk; 200 Egg yolk; 30 Liqueur; 15 Sugar; 25 Aspartame; 0.14 Fresh cream; 100 Aspergillus sydowi-derived fructose polymer; 25

[0139] When compared with the control group using 1 g of guar gum, the ice cream produced as a trial using the above blending amount had no difference in appearance, was smoother, and had a creamier melt-in-the-mouth texture.

[Example 36] The various desserts prepared in Examples 30 to 35 were sensory-evaluated by a panel of nine people for creamy textures such as softness, smoothness, and spreadability, as well as overall creaminess. . As a control, a sample was produced using a normal formulation without using the fructose polymer.

[0141] The evaluation scale was as follows. 0 points: worse than control area 2.5 points...slightly worse than the control area 5.0 points...same as control area 7.5 points...slightly better than the control area 10.0 points...better than control area

[0142] Evaluation results

[Table 34]

[0143] As mentioned above, in all test groups, the use of the fructose polymer was confirmed to have an effect of enhancing the creamy texture.

[0144]

[Effect of the invention] By substituting part or all of gelling materials, thickeners, low-calorie sugars, or fats and oils with polyfructan, the mouthfeel, melt-in-the-mouth texture, and down-down feeling are improved.
It is possible to obtain a food product with good gel properties or enhanced creaminess, and with good taste and flavor.

Claims (5)

[Claims] Claim 1: A food containing one or more selected from a gelling material, a thickening agent, a low-calorie sugar, a high-intensity sweetener, and an oil or fat, the gelling material, a low-calorie sugar, and a fructose polymer-containing food product in which part or all of the oil or fat is replaced with a fructose polymer. 2. The food according to claim 1, wherein the fat or oil is one or more selected from fresh cream, cream cheese, butter, and vegetable oil. 3. The food according to claim 1, wherein the gel material and/or thickener is one or more selected from gelatin, gum, pectin, starch, egg yolk, and egg white. Claim 4: Foods include cream, jelly (including Bavarois, mousse, etc.), jam, ice cream (including lacto ice, sherbet, etc.), sauce (including mayonnaise, dressing, white sauce, etc.), chocolate, pudding, The food according to any one of claims 1 to 3, which is a sponge cake, bread, spread (containing butter, margarine, etc.), or fish, meat, ham, or sausage. 5. The food according to claim 1, wherein the high-intensity sweetener is aspartame.