JPS5951263B2 - Dipeptide sweetener-containing oil and fat composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a dipeptide sweetener-containing oil and fat composition that stably retains the dipeptide sweetener against heat and degrading enzymes.

Dipeptide sweeteners are low-calorie sweeteners that are characterized by their elegant sweetness and are expected to be particularly effective in preventing obesity and for diabetic patients.

However, many dipeptide sweeteners such as L-aspartyl-L-phenylalanine methyl ester (hereinafter abbreviated as AP) often lack stability against heat and enzymes.

For this reason, especially when using a dipeptide sweetener for the purpose of imparting sweetness to foods that are heated or foods with enzyme activity, for example, the dipeptide sweetener is added after the food is heated, or It is necessary to avoid as much as possible the dipeptide sweetener from being decomposed by heat or enzymes and losing its sweetening power, such as by adding the dipeptide sweetener after inactivating the enzyme.

On the other hand, the manufacturing process of many foods consists of processes that do not allow sweeteners to be added after heating, and even if sweeteners can be added after heating,
In some cases, for sterilization, etc., it is necessary to heat the food after adding a sweetener.

Further, even in foods that do not involve heating, for example, fermented foods that are not pasteurized, the use of dipeptide sweeteners is naturally restricted.

Conventionally, methods for stabilizing flavor substances that are unstable to heat, enzymes, etc. have been carried out, for example, by coating nucleic acid seasonings with oil or fat, or by encapsulating spice substances in gelatin. However, these methods do not necessarily yield satisfactory results, such as the strength of the coating or capsule being weak, or the taste being unfavorably affected.

On the other hand, attempts have been made to improve the stability of dipeptide sweeteners such as those used in the present invention by encapsulating them with water-soluble encapsulating agents such as textrin. The purpose of this method is to prevent the loss of sweetness of the dipeptide sweetener due to the presence of water, and does not actively attempt to stabilize the dipeptide sweetener against heat and enzymes.

In addition, attempts have been made for chewing gum to prevent dipeptide sweeteners from melting at relatively high temperatures by encapsulating dipeptide sweeteners in gum, etc.; It is not intended to stabilize dipeptide sweeteners for high-temperature heated foods as in the invention.

Therefore, although dipeptide sweeteners have extremely excellent sweetness as low-calorie sweeteners, there are various restrictions on their use in foods, and their use is not always satisfactory. At present, it is still difficult to provide a versatile sweetener that is free from other restrictions.

In view of the above-mentioned problems with dipeptide sweeteners, the present inventor has conducted extensive studies to obtain a dipeptide sweetener-containing composition that is stable against heat and enzymes and is favorable in taste and other aspects. Type fat, emulsifier and polysaccharide 3
The present invention was completed based on the finding that by blending the ingredients, it is possible to provide a dipeptide sweetener-containing composition that can firmly retain the dipeptide sweetener and is obtained in the form of a fine powder that does not inhibit the taste. This is what I did.

That is, the present invention uses 20 to 60% solid fat and 10 to 3% emulsifier.
0%, polysaccharides 10-30% and dipeptide sweetener 30%
It is a dipeptide sweetener-containing oil and fat composition containing % or less of each in weight ratio, and it is said that the dipeptide sweetener is stably retained in food even during heating, cooking, or storage, and does not cause loss of sweetness. , can not only provide merits 1 to 1 in using dipeptide sweeteners, but also be able to disperse uniformly in foods when using such dipeptide sweeteners,
The composition can be provided as a fine powder, which is an advantageous form for imparting sweetness, and the taste quality is not affected.
This dipeptide sweetener has extremely advantageous features as a usage form.

The present invention will be explained in detail below.

The solid fat used in the present invention includes hydrogenated fatty acids,
Examples include higher fatty acids, higher alcohols, wax, sugar beet, and the like.

The type does not matter as long as it is solid and edible at room temperature,
Preferably, those having a melting point of 50°C or higher are used.

The flavor of the food to be sweetened should be appropriately selected so that it does not impair or harmonize with the flavor, and specific examples include hydrogenated rapeseed oil and rice bran wax.

The proportion of solid fat in the dipeptide sweetener-containing fat and oil composition of the present invention is 20 to 60% by weight, preferably around 40%.

In other words, if the content is as high as 60% or more, oil droplets will be generated during hot water treatment at 90°C, which is the normal heating condition, and conversely, if the content is less than 20%, it will not work as a carrier for holding the dipeptide sweetener. is easy to break, and the sweetness of the dipeptide sweetener is likely to be lost.

This tendency is the same even in storage in the presence of enzymes without heating.

As the emulsifier, commonly used emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, soybean phospholipid, and sucrose fatty acid ester can be used, but monoglyceride or sorbitan fatty acid ester is preferable.

The composition ratio of these emulsifiers is 10 to 30% by weight, preferably around 20%.

It is not necessary to blend 30% or more, and it is not preferable from the viewpoint of taste.

On the other hand, if a small amount of 10% or less is used, oil droplets will be generated by hot water treatment at 90°C, so the optimal blending amount is 10 to 30%, preferably around 20%.

Polysaccharides include starch, tox I-phosphorus, pectin,
Examples include carrageenan, tamarind, and others.

Polysaccharides that form a strong retention body for dipeptide sweeteners are selected and used, and specifically, waxy corn starch, waxy rice starch, etc. are used as preferred polysaccharides to achieve the purpose of the present invention. It is something that can be done.

The composition ratio of the polysaccharide is 10 to 30% by weight, preferably around 20% by weight.

That is, even if the composition ratio exceeds this range, the carrier is likely to disintegrate in hot water treatment at 90° C., making it impossible to obtain the intended dipeptide sweetener-containing fat or oil composition.

A dipeptide sweetener, such as AP, is blended with the above three components, ie, solid fat, emulsifier, and polysaccharide.

The composition ratio of the dipeptide sweetener is 30% by weight or less, preferably around 20%.

In other words, if the amount added exceeds 30%, the strength as a retainer will be poor, the retainer will easily break under hot water treatment conditions at 90°C, and the loss of sweetness will be large; decomposition of dipeptide sweeteners is also more likely to occur.

The dipeptide sweetener-containing fat and oil composition of the present invention can be prepared by uniformly mixing the solid fat, emulsifier, polysaccharide, and dipeptide sweetener.

Specifically, an emulsifier, a polysaccharide, and a dipeptide sweetener are dissolved and mixed in heated and melted solid fat, cooled, and then pulverized using a mixer or the like, or alternatively, the above-mentioned dissolved mixture is dried and powdered using a spray dryer.

The size of the powder particles is preferably 12 mesh or less.

The dipeptide sweetener-containing oil and fat composition obtained above can be used for foods that require heating or foods in which enzymes have not been deactivated, such as pastry products, Tsukuda fish, smoked seafood/meat, Japanese sweets/Western sweets, and bread. By incorporating it into various seasonings, etc., its effects can be maximized.

The present invention will be further explained below with reference to Examples and Application Examples.

Examples Dipeptide sweetener-containing oil and fat compositions el (A) to (E) were prepared according to the formulations shown below.

The preparation method is as follows: First, solid fat is heated to a temperature above its melting point (50
The other raw materials were heated to 90°C) and melted, and then the other raw materials were sufficiently dissolved and mixed, cooled, and crushed with a mixer to form a fine powder.

Combination of dipeptide sweetener-containing oil and fat composition Dipeptide sweetener-containing oil and fat composition'l# (A) Rice bran wax (melting point 79-82°C) 40% weight sorbitan fatty acid ester 20 waxy corn starch
20AP
20 dipeptide sweetener-containing oil and fat composition (B) Hydrogenated rapeseed oil (melting point 52-55°C) 40% weight sorbitan fatty acid ester 20 Waxy corn starch 20AP
20 dipeptide sweetener-containing oil composition e7 (C) Hydrogenated rapeseed oil
60% weight monoglyceride
10 wheat starch
10AP
20 Dipeptide sweetener-containing oil and fat composition (D) Beeswax (melting point 62-70°C) 40% weight monoglyceride 20 Cornstarch
20AP
20 Dipeptide sweetener-containing oil and fat composition (E) Carnauba wax (melting point 80-85°C) 40% weight sorbitan fatty acid ester 20 Waxy corn starch 20AP
20 The above dipeptide sweetener-containing fat composition 4 #7 (A) to (E) and as a control, AP alone was used at an AP concentration of 50 mg/d.
1 (equivalent to Log /di in terms of sugar concentration) was prepared, and after heating the solution at 90° C. for 2 hours, the residual rate of AP was measured.

The results are shown in Table 1. Usage example 1 Use for Kamahako 40 kg of croaker, 60 kg of surimi, 3 kg of salt, 1 kg of sodium glutamate, 3 kg of mirin, 3 kg of egg white, 5 kg of starch
15 kg of water and 0.2 kg of the dipeptide sweetener-containing oil and fat composition (A) obtained in the above example were put into a mixer, stirred for 15 minutes and salted for 10 minutes, and the resulting mixture was plated. Then, the mixture was heated at 85° C. or lower for 40 minutes to produce kamaboko.

As a control, kamaboko was produced using the same raw materials and processes as above, except that 04 kg of APo was added instead of the dipeptide sweetener-containing oil and fat composition (A), and the remaining amount of AP in these two types of kamaboko was determined. It was measured.

The results are shown in Table 2. Usage example 2: Use in beef and burdock stews Put 200g of usugiri burdock with the scum removed in a pot.1. d(
Add 200 cc and heat, and when the burdock becomes soft, add 5 g of usugiri ginger, 15 cc of sake, 45 cc of soy sauce, 35% hydrogenated soybean oil, and 2 monoglycerides.
Add 0.5 g of a dipeptide sweetener composition obtained by heating and dissolving and mixing 0% corn starch, 25% corn starch, and 20% AP, and after boiling again, add thinly sliced beef of about 3 cm cubes and cover with a dropper to remove the boiling liquid. Boil on low heat for about 30 minutes.

As a control, instead of the above dipeptide sweetener composition, A
Boiled beef and kobou were prepared in the same manner as above with the addition of PO and Ig, and sensory evaluation was performed on these two types of boiled foods.

The results are shown in Table 3. Usage example 3 40% beeswax in commercially available miso.

A dipeptide sweetener-containing fat composition or AP consisting of 15% sorbitan fatty acid ester, 25% waxy corn starch, and 20% AP was added, rubbed evenly and stored at 24°C or below, and after 10 days and 1 month, each AP was added. The remaining amount was measured.

The results are shown in Table 4. As is clear from the above results,
AP to foods during heat treatment or storage in the presence of enzymes.
It was confirmed that the dipeptide sweetener-containing oil and fat composition of the present invention has an extremely high AP residual rate and is of satisfactory quality with excellent taste compared to the case where AP is added alone.

Claims (1)

[Scope of Claims] 1. A dipeptide sweetener-containing fat or oil composition comprising 20-60% by weight of solid fat, 10-30% by weight of emulsifier, 10-30% by weight of polysaccharide, and 30% by weight or less of dipeptide sweetener. 2. The dipeptide sweetener-containing fat and oil composition according to claim 1, wherein the solid fat is peach having a melting point of 50°C or higher. 3 Claim 1, wherein the emulsifier is monoglyceride or sorbitan fatty acid ester
The dipeptide sweetener-containing oil and fat composition described in 2. 4. The dipeptide sweetener-containing oil and fat composition according to claim 1, wherein the polysaccharide is waxy starch. 5. Claim 1, wherein the dipeptide sweetener-containing oil and fat composition is a powder obtained by heating, melting, and mixing the solid fat, emulsifier, polysaccharide, and dipeptide sweetener, and then drying and powdering the mixture. The dipeptide sweetener-containing oil and fat composition described above.