JPH0499452A - Low fat food - Google Patents

Abstract

PURPOSE:To obtain a low-calorie food which is rich as if the food contains a considerable amount of fats irrespective of approximately zero content of fats and has creamy taste and flavor, containing a gelatinous substance obtained from a gelatinizing agent composed of a polysaccharide, as a raw material. CONSTITUTION:The objective food containing a gelatinous substance obtained from a gelatinizing agent (e.g. gelan gum, pectin, alginate or agar) composed of a polysaccharide, as a raw material. The amount of the gelatinous substance added as a raw material is preferably 0.2-20wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a low-fat food that provides a rich and creamy texture and flavor despite containing almost no fat.

(Prior Art) In recent years, it has been said that we are living in an era of overeating, and calorie intake is said to be the number one concern, especially for people who are concerned about obesity.

In particular, unlike other nutritional components such as carbohydrates and proteins, fat has a high calorie value of 9 Kcal per gram, and people who are concerned about obesity often try to limit their fat intake as much as possible.

However, fat is almost essential for many foods due to its physical, chemical, and organoleptic properties, and foods with simply reduced fat content have a different texture, taste, and aroma than foods before fat reduction. It is significantly inferior in terms of etc.

In recent years, many substances have been proposed as substances that compensate for the disadvantages of reducing fat content. These can be classified into carbohydrates such as maltodextrin and cellulose, protein-based products such as Simpress and whey protein concentrate, and chemically synthesized fat-like products. Among these, the chemically synthesized fat at position 11 has not been confirmed to be safe and cannot be used in Japan yet.

Even carbohydrate and protein-based products, which have been confirmed to be safe, do not have the effect of completely replacing fat.

For example, when carbohydrates such as maltodextrin and cellulose, which are said to have a fat-substituting effect, are used in frozen desserts, they have no effect if they are less than 1%, and if more than that is added, a paste-like or waxy feeling occurs rather than a rich feeling. However, flavor release and melting in the mouth become worse. In addition, protein-based products such as Simpress have a disadvantage in that the unique flavor derived from the protein appears in frozen desserts, resulting in an undesirable flavor.

JP-A No. 1-153060 discloses that konjac mannan is swollen with water and then gelled by the action of an alkali.
A method for producing a ground meat processed hamburger steak is disclosed, in which a gel-forming material, ground meat, and other ingredients are mixed therein. This ground meat processed hamburger uses a special class II gelling agent called konnyaku mannan, and requires a step of adding an alkali. Furthermore, gel-forming materials such as starch, protein, or gum are essential, and the products produced are limited to ground meat processed foods such as hamburgers and sausages.

Furthermore, in JP-A No. 63-3767, a natural polyol/polyhydric alcohol composition prepared by mixing class Ii and natural polysaccharide is dissolved in water to form a high-strength gel-like bronck, and this is used in food. A gel-like block-contaminated food product is disclosed.

However, this method involves the trouble of preparing a natural polyvinyl alcohol composition.

(Problems to be Solved by the Invention) The purpose of the present invention is to solve the above-mentioned drawbacks of fat substitutes and to provide a low-fat food using a gel-like substance that has excellent texture, richness, and flavor release. do.

(Means for solving the problem) The present invention provides multi-IJ! It is a low-fat food containing as a raw material a gel-like substance obtained from a gelling agent consisting of the following.

Further, the present invention is a low-fat frozen confectionery containing as a raw material a gel-like substance obtained from a gelling agent consisting of multiple Ws.

Furthermore, the low-fat food or low-fat frozen dessert of the present invention can be obtained by mechanically uniformly dispersing the raw materials, making them homogeneous, and then freezing them.

The gel-like substance mentioned here is a gel obtained by using a gelling agent made of polymorphic group II, such as gellan gum, pectin, alginate, agar, carrageenan, curdlan, tamarind seed polysaccharide, locust bean gum, xanthan gum, etc. say.

The gel-like substance may be produced by a known method for each gelling agent, but it is not preferable that the gel melts at the sterilization temperature required for public health. The reason for this depends on the concentration of the gelling agent used, the properties of the gelling agent, and the amount of the gelling substance, but if the obtained gelling substance is melted, a thick texture cannot be obtained when producing frozen desserts. This is because if the amount used is increased, the mix will solidify before freezing, or even if it does not solidify, it will have a heavy texture and poor flavor release after freezing. In short, the formulation of the gelling agent, salts, and Class II may be selected so that the melting point is higher than the required sterilization temperature depending on the manufacturing equipment, raw materials, and microbial standards.

For example, a gel that utilizes the reaction between gellan gum and calcium ions does not melt at temperatures below 100°C, so it will not melt during the normal sterilization process for frozen desserts.

Therefore, it can be used in the present invention. However, since gelatin gel melts at about 25-30°C, it is not applicable to the present invention, and agar gel has a melting point of 85-90°C, so
It is possible to produce the frozen dessert of the present invention by performing a sterilization process below the melting point. Furthermore, add curdlan aqueous solution to 80℃
A thermoirreversible gel obtained by heating above is also suitable for the present invention. When using pectin or other gelling agents,
It is sufficient to sterilize by heating at a temperature below the melting point of the gelling agent used, and the present invention is characterized by mechanically crushing the gel-like substance finely and uniformly. It is completely different from other frozen desserts.

By using a gel-like substance, the frozen dessert of the present invention: ■ gives a rich flavor and texture as if it had a higher fat content even though it has a low fat content, ■ is low in calories, and ■ is novel. This makes it possible to make delicious frozen desserts.

The content of the gel-like substance varies depending on the desired texture and the composition of other raw materials, but it can be adjusted to suit your preference within the range of 0.2 to 20% by weight.If it is less than 0.2% by weight, the effect will not be sufficient; %, the viscosity becomes high and the flavor becomes heavy. Furthermore, it is free to use two or more different types of gel-like substances in combination.

The gel-like substance can be added directly by mixing it with other raw materials to make an ice mix in a conventional manner.Ingredients other than the gel-like substance include fat, non-fat milk solids, class II, emulsifiers, stabilizers, etc. It is sufficient to use a well-known type of ice cream that is frequently used, and it is not necessary to use fat.If desired, fruit pulp, fruit juice, nuts, and fruit sauces can be added in any amount before, during, and after freezing. You are free to add.

The overrun is determined by economic efficiency, flavor, storage stability, etc., but it can be selected between 0 and 120%.As for the appearance, it is suitable for various known containers such as cups, bars, cones, and bulk containers. What you do is sufficient.

Example Hereinafter, the present invention will be explained based on examples.

Example 1 Gel-like substance A was obtained using raw materials in the proportions shown in Table 1.

11- Weight % Gellan Gum 0.4 Sand I! 20.0 Calcium lactate pentahydrate 0.2 Trisodium citrate 0.04 Mix gellan gum, sugar, trisodium citrate, and water in the proportions shown in Table 1,
The mixture was heated to 95°C while stirring in a water bath. After holding for 5 minutes, weighed calcium lactate pentahydrate was added and dissolved. After transferring to a suitable container, the mixture was allowed to stand still and cooled in cold water to form a gel.

Next, cup-filled frozen desserts were manufactured using the raw materials in the proportions shown in Table 2.

Weight% 5.0 14.0 6.0 4.0 10.0 0.15 0.05 60.80' 0.20 Gel-like substance A Skimmed sweetened condensed milk Skimmed lactose powdered starch syrup (DE30) Locust bean gum Guar gum water Vanilla Extract Skim milk powder, sugar, powdered starch syrup, locust bean gum, and guar gum in the proportions shown in Table 2 are mixed together as powders (after mixing, dispersed in water). Substance A and skim sweetened condensed milk were added, heated while mixing and stirring to reach 85°C, and uniformly dispersed using a homomixer (manufactured by Tokushu Kika Kogyo).Then, a homogenizer (manufactured by Three Phase Machinery) was used. The mixture was homogenized at 150 kg/cd and immediately cooled to 5°C. Vanilla extract was added, and after aging, the mixture was foamed and frozen at an overrun of 60% using a soft-serve ice cream freezer (manufactured by Gen Freezer), and poured into a cup. Filled and cured and stored at -30°C.

The cured products were evaluated by 20 men and women. As a control product A, a product prepared in the same manner but with 8% fat substituted for the gel-like substance A in the recipe shown in Table 2 above was used. The composition of the control product and the component values of the test product and control product A are shown in Table 3.4.

3 Enter OA % Refined coconut oil 8.0 Skim sweetened condensed milk
14.0 Skimmed milk powder
6.0 sand $1i 4
．． 0 Powdered starch syrup (DE30) 10.0 Locust bean gum 0.15 Guar gum glycerin fatty acid ester 0.05 0.20 Fat % Protein % Carbohydrate % Total solids % Energy (Kcal/100g) 0.1 3.5 26. 0 30.4 8.1 3.5 26.0 38.6 The evaluation results are shown in Table 5.

Table 5 As shown in Table 5, although frozen desserts containing gel-like substance A contain almost no fat, commercially available fat is
It had a rich and creamy flavor similar to frozen desserts containing about 1.

Example 2 Gel-like material B was obtained using raw materials in the proportions shown in Table 6.

-l knee weight% curdlan 2.0 sand $! 20.
0 Water 78.0 Mix curdlan, sugar, and water in the proportions shown in Table 6,
The mixture was stirred in a water bath and completely dissolved at 60°C using a homo mixer (Tokushu Kikai Kogyo type).

Thereafter, the mixture was heated without stirring to completely gel at 85°C.

Next, bar-shaped frozen desserts were manufactured using the raw materials in the proportions shown in Table 7.

-11-wt% Gel-like substance B3.0 Skim sweetened condensed milk 20.0 Skimmed milk powder
3.0 Sand II
5.0 Tamarind Seeds I! Class 0.
3 Water 68.7 Vanilla Extract 0.1 Skim milk powder, sugar, and tamarind seed II were thoroughly mixed as powders in the proportions shown in Table 7, and then dispersed in water. The previously obtained gel substance B and skim sweetened condensed milk were added to this mixture, heated while stirring to reach 85° C., and uniformly dispersed using a homomixer (manufactured by Tokushu Kika Kogyo). Thereafter, the mixture was homogenized using a homogenizer (manufactured by Sanphase Machinery) at 150 kg/cd, and immediately cooled to 5°C. Vanilla extract was added, and after aging, the mixture was foamed and frozen using a soft serve ice cream freezer (manufactured by Gen Freezer) to an overrun of 20%, filled into an ice water pipe, and hardened in a plain bottle at 30°C. Then, remove it from the woodwind and store it at -30℃.
It was stored in

The cured products were evaluated by 18 men and women. As a control product B, a product prepared in the same manner but with 8% fat substituted for the gel-like substance B in the recipe shown in Table 7 was used. The formulation of control product B and the component values of the test product and control product B are shown in Table 8.9.

8 °B distribution A% Refined coconut oil 8.0 Skimmed sweetened condensed milk
20.2 Skimmed milk powder
3.0 Sugar 5.0 Tamarind Seed Vi Type 0.3 Glycerin Fatty Acid Ester 0.2 Water
63.30 vanilla extract
0.20Table 9 Fat % 0.1 Protein % 3. I-I! Quality % 18.8 Total solids % 23.1 8.1 3.1 18.8 31.3 The evaluation results are shown in Table 10.

Table 10 As shown in Table 10, although the frozen dessert containing gel substance B contained almost no fat, it had the same rich and creamy flavor as the frozen dessert containing about 8% fat.

(Effects of the Invention) As explained above, the present invention allows ■ to create a rich and creamy flavor and texture as if it contains a considerable amount of fat, even though it contains almost no fat. It has become possible to produce sticky, low-calorie, low-fat foods and frozen desserts with new flavors.

Claims (6)

[Claims] (1) A low-fat food containing as a raw material a gel-like substance obtained from a gelling agent consisting of a polysaccharide. (2) A low-fat frozen dessert containing as a raw material a gel-like substance obtained from a gelling agent made of polysaccharide. (3) The low-fat food according to claim 1, which is obtained by mechanically uniformly dispersing the raw materials, making them homogeneous, and then freezing them. (4) The low-fat frozen confectionery according to claim 2, which is obtained by mechanically uniformly dispersing the raw materials, making them homogeneous, and then freezing them. (5) The amount added as a raw material for gel material is 0.2 to 20
The low-fat food according to claim 1 or 3, which is % by weight. (6) The amount added as a raw material for gel material is 0.2 to 20
5. The low-fat frozen dessert according to claim 2 or 4, which is % by weight.