JPS6261572A - Spread and production thereof - Google Patents

Abstract

PURPOSE:To obtain a spread having good taste, flavor and palatability and excellent effect to cure intestinal disorder, etc., by adding and dissolving an emulsifier in molten hot oil or fat, emulsifying the solution in the presence of a fructo-oligosaccharide and quenching and mixing the emulsion. CONSTITUTION:An oil or fat (e.g. hardened rapeseed oil, palm oil, etc.) is melted with heat and an emulsifier (e.g. glycerol fatty acid ester, soybean lecithin, etc.) is added to and dissolved in the solution. The solution is emulsified in the presence of a fructo-oligosaccharide and the emulsion is quenched and mixed. As an alternative method, a solution of the emulsifier in the oil or fat is cooled to 38-42 deg.C, a powdery product such as yoghust powder, lactobacillus powder, etc., is dispersed in the solution, the dispersion is emulsified in the presence of a fructo-oligosaccharide and the product is quenched and mixed to obtain the objective spread. The spread is effective to balance the intestinal bacteria in favor of bifidus bacteria and to lower the cholesterol level in serum.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Application of the Invention] The present invention relates to a spread containing fructooligosaccharides and a method for producing the same.

(Prior Art) Recently, spreads have been developed that are made by blending emulsions of fats and oils with seasoning agents, flavors, coloring agents, preservatives, etc. as appropriate.

In particular, peanut butter, chocolate spread, margarine, etc. are widely used in the diet. Recently, with the diversification of dietary habits and the health implications, spreads containing vegetables and fruits have been proposed.

However, these types of spreads do not contain a number of bioactive ingredients that are beneficial for health, as discussed below.

As many as 100 trillion and 100 species of bacteria live in the intestines of humans and animals, making up the so-called intestinal flora, which multiply using dietary components and biological components secreted in the intestines as nutrients, and produce various substances. are produced and excreted.

The intestinal flora changes with age, and in infants Bifidobacterium predominates, but as infants approach weaning, Bacteroides
Anaerobic bacteria such as roi-daceaa appear and eventually begin to outnumber bifidobacteria, and the composition of the intestinal flora at the bacterial group level is almost the same as that of adults.

However, in the elderly, abnormal bacterial flora, which is rarely observed in healthy adults, is often observed, and while the number of bifidobacteria that appeared in healthy adults decreases or disappears from 10' to 101o/g, In adults, there was a tendency for Escherichia coli and enterococci to increase to 10 to 10 cells/gL.

In some cases, the number reaches 1010 pieces/g.

Also, Clostridium perfringens (C, psrfringanes)
The detection rate of bacteria increases significantly, and the number of bacteria also increases. These abnormalities are thought to be a phenomenon caused by the decline in physiological functions such as digestive, endocrine, and immune functions associated with aging, but the decrease or disappearance of bifidobacteria is caused by bacteria such as Escherichia coli and Clostridium perfringens. This results in an increase in putrefactive bacteria, which increases the production of harmful substances such as ammonia and amines, which are absorbed by the host, further accelerating aging.

In this way, aging of the intestinal flora is thought to have a negative effect on the human body, so it is recommended that the balance of intestinal bacteria be bifus-dominated.
It is considered important to maintain a state in which harmful bacteria such as Clostridium perfringens are outnumbered.

[Problems to be solved by the present invention]

The present invention provides a spread that maintains the balance of intestinal bacteria in a state in which Bifidobacterium dominates and Clostridium perfringens dominates as a result of continuous intake, and can significantly lower serum cholesterol, triglyceride, and phosphorus levels. be.

[Means to solve the problem]

The present inventor conducted research to provide the above-mentioned spread and its manufacturing method. 1); Because fructooligosaccharide is indigestible.

When ingested, it reaches the intestines directly and is used by intestinal bacteria, which affects the balance of beneficial and harmful bacteria.

2); Fructooligosaccharides are often used by Bifidobacteria, and are also used by Lactic Acid Bacteria, Bacteroides, and Enterococci, but not by Escherichia coli and Clostridium perfringens.

3); Lactulose, known as a Bifidobacterium growth factor, is often used by Escherichia coli and Clostridium perfringens in addition to Bifidobacteria and Bacteroides.

4); From the above, the effect of fructooligosaccharide as a growth factor for Bifidobacterium is superior to that of lactulose.

5); Fructooligosaccharide is a sugar that is often used by Bifidobacteria and is difficult to use by harmful bacteria, so by ingesting it, it is possible to create an intestinal flora dominated by Bifidobacteria, and it also has these effects. He also came up with the idea that by ingesting fructooligosaccharides, it is possible to maintain a predominance of Bifidobacterium, which is suitable for the individual.

6); Fructooligosaccharide is serum cholesterol.

It has the effect of significantly lowering the levels of neutral fats, phospholipids, suppressing age-related increases in blood pressure in SHR rats (spontaneous hypertensive rats), and preventing lipid deposition in the liver. Also.

7); In experiments using obese mice, fructooligosaccharides were shown to reduce serum cholesterol, neutral fat, and phospholipid levels, as well as lower levels of LDL-cholesterol, which is bad cholesterol. The present invention was completed based on the idea that it could be used as a food material.

〔composition〕

In other words, the gist of the first invention is a spread containing kraft oligosaccharides, fats and oils, and emulsifiers as essential components. This is a spread manufacturing method characterized by adding and emulsifying the spread, followed by rapid cooling and kneading.

When using the fructooligosaccharide used in the present invention as a health ingredient in spreads, the fructooligosaccharide may be hydrolyzed at high temperatures and under acidic conditions, so the oil and fat should be melted by heating and an emulsifier added. After completely dissolving,
The temperature of the oil phase is cooled to 38-42°C, the powder product is dispersed in the oil phase, fructooligosaccharides are added and emulsified, and then rapidly cooled and kneaded to prepare acidic food materials such as yogurt and lactic acid bacteria. When adding, it is preferable to use a powder product.

The fats and oils used in the present invention include fats and oils made from animals, plants, or microorganisms, such as fish oil, pork oil, beef oil, chicken fat, soybean oil, cottonseed oil, safflower oil, rice oil, corn oil, coconut oil, These include palm oil, peanut oil, rapeseed oil, hydrogenated oils, transesterified oils, etc., and these can be used alone or in combination of two or more. In addition, processed products using these oils and fats, such as shortening,
Margarine, putter, etc. can also be used.

The powder products used in the present invention include whole milk powder, skim milk powder, powdered yogurt, powdered cheese, fruit border, vegetable powder, dried whole eggs, dried egg whites, etc., and these may be used alone or in combination of two or more. can.

The emulsifier used in the present invention includes glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester,
Propylene glycol fatty acid ester, lecithin, etc., which can be used alone or in combination.

In producing the spread of the present invention, for example, first, fats and oils are heated and melted at 65 to 80°C to completely dissolve the emulsifier, (1) fructooligosaccharide is added and emulsified,
Or (2) the temperature of the oil phase is cooled to 38 to 42° C., the powder product is dispersed in the oil phase, fructooligosaccharide is added and emulsified, and then rapidly cooled and kneaded. When adding acidic food materials such as yogurt, it is preferable to use a powdered product.

〔effect〕

The spread of the present invention has the following features.

(1): Improves the balance between beneficial bacteria and harmful bacteria in the intestinal flora, suppresses the generation of harmful substances in the intestines, and improves bowel movements.

(2): Expected to be effective in significantly lowering serum cholesterol, neutral fat, and phospholipid levels.

〔Example〕

The present invention will be described in detail below using Examples and Comparative Examples. The parts in the text below indicate parts by weight unless otherwise specified.

Example 1 60 parts of hydrogenated rapeseed oil (melting point 36°C), 20 parts of palm oil,
20 parts of soybean oil, 0.06 part of butter flavor, glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., product name:
Emulgy MS) 0.2 parts and soybean lecithin (Ajinomoto Co., Ltd. 31) 0.1 part were added, and the resulting mixed composition was sufficiently stirred at 75°C to form an oil phase.Fructooligosaccharides were added to this oil phase. After slowly adding 20 parts of Mayoligo G (manufactured by Meiji Seika Co., Ltd.), it was emulsified with stirring, and then rapidly cooled and kneaded using a hortator to produce a spread.

Comparative Example 1 The same raw materials as those used in Example 1 were used, except that isomerized sugar syrup (manufactured by Showa Sangyo Co., Ltd., trade name Ni-NewFruct) was used instead of fructooligosaccharide. Processed to produce spread.

A sensory test was conducted on the above-mentioned Example 1 item and Comparative Example 1 item. As a result, it was revealed that fructooligosaccharide has an extremely high-quality sweetness similar to that of sucrose, and the product of the present invention had a superior spread flavor compared to the comparative product.

Example 2 20 parts of hydrogenated cottonseed oil (melting point 42°C), hydrogenated cottonseed oil (melting point 3
6°C), 40 parts of cottonseed oil, and 0.4 part of polyglycerin fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name: SY Glister CR-310) were added, and the resulting mixed composition was stirred at 70°C. The mixture was stirred to form an oil phase. This oil phase is cooled to a temperature of 38 to 42°C, and then 5 parts of powdered yogurt (manufactured by Kyushu Dairy Co., Ltd., product name: Fermented Milk Powder N-30) and 0.05 part of yogurt flavor are dispersed in the oil phase. Further, 20 parts of fructooligosaccharide (manufactured by Meiji Seika Co., Ltd., trade name: MeiOligo P Granules) was added and dispersed, and then rapidly cooled and kneaded to produce a yogurt-flavored spread.

Example 3 20 parts of hydrogenated palm oil (melting point: 42°C), 40 parts of hydrogenated rapeseed oil (melting point: 36°C), 40 parts of sesame oil, polyglycerin fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., product name: SY Glister CR-310) 0.4 parts were added, and the resulting mixed composition was sufficiently stirred at 70°C to form an oil phase. This oil phase was cooled to a temperature of 38 to 42°C, 20 parts of whole milk powder was dispersed in the oil phase, and 20 parts of fructooligosaccharide (manufactured by Meiji Seika Co., Ltd., trade name: Mayoligo G) was added and emulsified. The mixture was then rapidly cooled and kneaded to produce a milk-flavored spread.

Example 4 20 parts of hydrogenated cottonseed oil (melting point 42°C), hydrogenated cottonseed oil (melting point 3
6°C) 40 parts, cottonseed oil 40 parts, polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., product name: Sunsoft N1)
1818H) 2.7 parts, sucrose fatty acid ester (part-1)
Manufactured by Kogyo Seiyaku Co., Ltd., product name: DK-F-10) 0.2
1 part was added thereto and thoroughly stirred at 70°C to form an oil phase. The oil phase was cooled to a temperature of 38 to 42°C, 30 parts of fermented milk was added to the oil phase to emulsify it, and further 5 parts of fructooligosaccharide (manufactured by Meiji Seika Co., Ltd., trade name: Mayoligo G) was added. The mixture was emulsified, then rapidly cooled and kneaded to produce a fermented milk flavored spread.

As described above, all the spreads obtained in each example had good flavor and texture, and when eaten continuously, they were found to have superior intestinal regulation effects compared to conventional spread products. .

Claims (4)

[Claims] (1) Spread whose essential ingredients are fructooligosaccharides, fats and oils, and emulsifiers (2) A method for producing a spread, which is characterized by heating and melting fats and oils, adding an emulsifier to substantially dissolve them, further adding fructooligosaccharides to emulsify them, and then rapidly cooling and kneading them. (3) In claim 2, after melting the fat by heating and adding and dissolving the emulsifier, the temperature of the oil phase is cooled to 38 to 42°C when dispersing the powder product in the resulting liquid phase. The manufacturing method of Spread is characterized by: (4) The manufacturing method according to claim 3, wherein the powder product is powdered yogurt or powdered lactic acid bacteria.