WO2019117197A1 - Produit alimentaire présentant une saveur grasse améliorée - Google Patents

Produit alimentaire présentant une saveur grasse améliorée Download PDF

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WO2019117197A1
WO2019117197A1 PCT/JP2018/045673 JP2018045673W WO2019117197A1 WO 2019117197 A1 WO2019117197 A1 WO 2019117197A1 JP 2018045673 W JP2018045673 W JP 2018045673W WO 2019117197 A1 WO2019117197 A1 WO 2019117197A1
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fat
nanofibers
food
oil
low
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PCT/JP2018/045673
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English (en)
Japanese (ja)
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高穂 田島
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味の素株式会社
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Priority to JP2019559171A priority Critical patent/JP7322711B2/ja
Publication of WO2019117197A1 publication Critical patent/WO2019117197A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof

Definitions

  • the present invention relates to a food having a fat-like texture imparted or enhanced, a method for producing the same, a method for enhancing fat-feel, and a fat-feel enhancer.
  • emulsified foods such as mayonnaise are also required to be low-calorie types having a reduced amount of fat and oil.
  • fat and oil content is reduced, there has been a problem that the texture derived from the fat and oil (having viscosity, low adhesion and good mouthfeel) is lost.
  • Patent Documents 1 to 7 As a food additive, use of cellulose nanofibers has been proposed for the purpose of improving the strength, shape retention property, water retention property, and moisture retention property of food (Patent Documents 1 to 7). However, the relationship between cellulose nanofibers and oily feeling is not known.
  • An object of the present invention is to provide a low fat or fat-free or oil-free food to which a fat-like texture is imparted or enhanced.
  • the present inventor incorporated at least one nanofiber selected from the group consisting of cellulose nanofibers and chitin nanofibers into a low fat food or a fat free food. By doing this, it has been found that it is possible to impart or enhance the texture like oil having a low adhesion and a good mouthfeel while having viscosity, and to complete the present invention.
  • a low-fat or fat-free food or fat-free food having an enhanced oily feel containing at least one nanofiber selected from the group consisting of cellulose nanofibers and chitin nanofibers.
  • the nanofibers are at least one type of nanofibers selected from the group consisting of substantially unmodified cellulose nanofibers and substantially unmodified chitin nanofibers.
  • a low oil emulsified food comprising at least one nanofiber selected from the group consisting of cellulose nanofibers and chitin nanofibers.
  • nanofibers are at least one type of nanofibers selected from the group consisting of substantially unmodified cellulose nanofibers and substantially unmodified chitin nanofibers.
  • a low-fat or fat-enhanced food comprising adding at least one nanofiber selected from the group consisting of cellulose nanofibers and chitin nanofibers to a low-fat or non-fat food or a raw material thereof Method of producing food or oil-free food.
  • the nanofibers are at least one type of nanofibers selected from the group consisting of substantially unmodified cellulose nanofibers and substantially unmodified chitin nanofibers.
  • a low-fat or oil-free food comprising adding at least one nanofiber selected from the group consisting of cellulose nanofibers and chitin nanofibers to a low-oil or fat-free or oil-free food or its raw material How to enhance the oily feeling.
  • the nanofibers are at least one type of nanofibers selected from the group consisting of substantially unmodified cellulose nanofibers and substantially unmodified chitin nanofibers.
  • Cellulose nanofibers and chitin nanofibers are not digested, and therefore can impart or enhance the oily feeling without increasing the calories of the food. According to the present invention, it is possible to provide a low fat or oil-free food or a fat-free food in which the oil-like texture is imparted or enhanced while being low in calories.
  • FIG. 1 is a bar graph showing the evaluation results regarding viscosity (viscosity) in Test Example 1-2.
  • FIG. 2 is a bar graph showing the evaluation results regarding no tackiness (adhesion) in Test Example 1-2.
  • FIG. 3 is a bar graph showing the evaluation results regarding the preference of fats and oils in Test Example 1-2.
  • the present invention provides a low-oil or low-fat food or fat-free food containing at least one nanofiber selected from the group consisting of cellulose nanofibers and chitin nanofibers. Do.
  • the present invention also provides a low fat emulsified food containing at least one nanofiber selected from the group consisting of cellulose nanofibers and chitin nanofibers.
  • nanofibers are fine fibers having an average fiber diameter of 500 nm or less.
  • the nanofibers used in the present invention are at least one type of nanofibers selected from the group consisting of cellulose nanofibers and chitin nanofibers.
  • at least one nanofiber selected from the group consisting of cellulose nanofibers and chitin nanofibers is also collectively referred to as “nanofiber”.
  • Cellulose nanofibers and chitin nanofibers may be chemically modified or substantially unmodified.
  • substantially unmodified means that chemical modification treatment such as carboxymethylation, carboxylation (oxidation) and the like has not been performed.
  • Examples of the chemically modified nanofibers include CM (carboxymethyl) -modified cellulose nanofibers and the like. Substantially unmodified cellulose nanofibers and substantially unmodified chitin nanofibers can be suitably used. A commercial item can be used for these nanofibers.
  • the average fiber diameter of the nanofibers is about 3 to 500 nm (for example, 5 to 200 nm), for example, 10 to 100 nm (for example, 10 to 80 nm), preferably 10 to 70 nm (for example, 10 to 60 nm), more preferably Is about 10 to 50 nm (20 to 50 nm).
  • the average aspect ratio (average fiber length / average fiber diameter) of the nanofibers is 50 or more.
  • the upper limit of the aspect ratio is not limited, but is preferably 1000 or less, and more preferably 500 or less.
  • Low-fat food refers to a food having a fat content of 40% by weight or less in the food.
  • the fat and oil content may be, for example, 35 wt% or less, 30 wt% or less, or 25 wt% or less.
  • the fat and oil content may be, for example, 5% by weight or more, 10% by weight or more, or 15% by weight or more.
  • the oil and fat content may be, for example, 5% to 40%, 10% to 40%, or 10% to 35% by weight.
  • Fat-free food refers to a food having an oil and fat content of less than 5% by weight.
  • the fat and oil content may be, for example, 3% by weight or less, 2% by weight or less, or 1% by weight or less.
  • the fat and oil content may be 0% by weight that is substantially free of fats and oils, and may be 0% by weight or more, 0.01% by weight or more, or 0.05% by weight or more.
  • low fat foods examples include dressings such as semisolid dressings, emulsified liquid dressings, separated liquid dressings, fat spreads, milk, yogurt, cream, milk for coffee, cream stew, curry roux, and the like.
  • a semi-solid dressing includes mayonnaise-like seasoning (salad creamy dressing).
  • non-oil-free foods include non-oil dressings (dressing type seasonings that do not use edible fats and oils).
  • Emsified food means a food in an emulsified state, including seasonings and the like used in an emulsified state.
  • the emulsion type is not particularly limited. Examples of the emulsion type include O / W type (oil-in-water type), W / O / W type (water-in-oil-in-water type), and W / O type (water-in-oil type). Among them, the W / O / W type is preferable. "W” represents the water phase and "O" represents the oil phase.
  • emulsified food As the emulsified food, dressings such as semi-solid dressings, emulsified liquid dressings, separated liquid dressings, fat spreads, milk, yogurt, cream, milk for coffee, cream stew, curry roux and the like can be mentioned.
  • a semi-solid dressing includes mayonnaise-like seasoning (salad creamy dressing).
  • the separated liquid dressing is used by emulsifying at the time of use.
  • "Low fat and oil emulsified food” refers to an emulsified food having a fat and oil content of 40% by weight or less among the above-described emulsified food.
  • the fat and oil content may be, for example, 35 wt% or less, 30 wt% or less, or 25 wt% or less.
  • the fat and oil content may be, for example, 5% by weight or more, 10% by weight or more, or 15% by weight or more.
  • the oil and fat content may be, for example, 5% to 40%, 10% to 40%,
  • oil-and-fat feeling means a fat-and-oil-like texture, for example, having viscosity, low adhesion and good mouth rest.
  • the oily feeling is enhanced means that the texture of the food to which the nanofiber is added is increased in viscosity when compared to the texture of the food before the nanofiber is added, and the stickiness (adhesion (adhesion) Sex) has decreased.
  • viscosity and “no stickiness (adhesion)" are evaluated as evaluation items.
  • a low fat food or a non fat free food before adding nanofibers is used as a negative control, and a food with a fat content of more than 40% by weight is used as a positive control.
  • the evaluation items of the positive control are 5 points, and the evaluation items of the negative control are 3 points, and the evaluation items of the low fat food or the oil free food to which the nanofibers are added are evaluated on the basis of 1 to 5 points.
  • the average point of viscosity exceeds 3 points and the average point of non-stickiness (adhesion) exceeds 3 points, it is determined that "oiliness is enhanced”.
  • “enhancing the oily feeling” also includes imparting the oily feeling to the oil-free food. Therefore, “the oily feeling has been enhanced” also includes “the oily feeling has been imparted”.
  • the “oil and fat feel enhancer” also includes a “oil and fat feel enhancer”.
  • the content of nanofibers in a low-fat food (including low-fat emulsified food) or a non-fat food is, for example, 0.01% by weight or more, 0.03% by weight or more, or 0.05% by weight It may be more than.
  • the nanofiber content may be, for example, 10 wt% or less, 5 wt% or less, 1.3 wt% or less, 1 wt% or less, or 0.5 wt% or less.
  • the nanofiber content is, for example, 0.01 wt% to 10 wt%, 0.03 wt% to 5 wt%, 0.03 wt% to 1.3 wt%, 0.03 wt% to 1 wt% Or 0.03% by weight to 0.3% by weight.
  • the content of the nanofibers is too small, the effect of enhancing the oily feeling is small, and when the content is too large, the viscosity becomes too high and the texture decreases.
  • the raw material (oil phase raw material) constituting the oil phase of the emulsified food of the present invention is not particularly limited as long as it is a lipophilic substance which can be added to food, and, for example, edible fats and oils, lipophilic flavoring agents And flavor oils.
  • blended below is illustrated concretely, it is not limited to these components.
  • edible fats and oils examples include vegetable fats and oils such as rapeseed oil, soybean oil, safflower oil, corn oil, sesame oil, palm oil, palm oil, olive oil, rice oil, peanut oil, sunflower oil, sunflower oil, canola oil, salad oil, etc.
  • Animal fats and oils such as beef tallow, pork fat, chicken fat, sheep fat, soy sauce and the like can be mentioned, with preference given to vegetable fats and oils.
  • the transesterified oil which transesterified the said edible oil and fat, the hardened oil etc. which hydrogenated to the said edible oil and fat can be used.
  • These edible fats and oils may be used alone or in combination of two or more.
  • lipophilic flavoring agents examples include rose oil, lavender oil, bergamot oil, cinnamon oil, lemon oil, mint oil and the like. These lipophilic flavoring agents may be used alone or in combination of two or more.
  • flavor oil for example, ginger, garlic, onion, green onion, leek, seri, pickles, celery, lice, leek, mitsuba, wasabi etc. may be soaked in the above-mentioned edible fats and oils (it may be heated if necessary And flavors are transferred.
  • polyglycerin condensed ricinoleate for example, polyglycerin condensed ricinoleate, polyglycerin fatty acid ester, sugar ester, sorbitan fatty acid ester, etc. W / O type emulsifier having low HLB value (usually about 3 to 6)
  • polyglycerin condensed ricinoleate is used.
  • polyglycerin condensed ricinoleate may be described as "PGPR".
  • the glycerin polymerization degree of PGPR is preferably 4 to 10, more preferably 6 to 10.
  • the lower limit of the degree of esterification of PGPR is usually 10%, preferably 15%.
  • the upper limit is usually 30%, preferably 25%. If the degree of esterification is less than 10% or more than 30%, the storage stability of the emulsified food of the present invention is deteriorated, and there is a tendency that cracks, creaming and the like due to aggregation occur.
  • the degree of esterification of PGPR refers to the proportion of condensed ricinoleic acid bound to the polyglycerin moiety.
  • Polyglycerin has an average (n + 2) number of hydroxyl groups in the molecule and an ester bond of 1 to (n + 2) molecules of condensed ricinoleic acid per molecule of polyglycerin, where n is an average degree of polymerization It is possible.
  • the case where condensed ricinoleic acid is not ester-linked is referred to as degree of esterification 0%, and the case where condensed ricinoleic acid is ester-bonded to all hydroxyl groups is referred to as degree of esterification 100%.
  • PGPR contains various degrees of esterification, in the present specification, their average degree of esterification is referred to as the degree of esterification of PGPR.
  • the lower limit of the degree of condensation of ricinoleic acid of PGPR is usually 5, preferably 5.5.
  • the upper limit is usually 8, preferably 7, and more preferably 6.5. If the degree of condensation of the ricinoleic acid is less than 5, the storage stability of the emulsified food of the present invention is deteriorated, and there is a tendency that cracks, creaming and the like due to aggregation occur.
  • PGPRs having a ricinoleic acid condensation degree of greater than 8 are not generally produced.
  • “the degree of condensation of ricinoleic acid of PGPR” refers to the rate at which ricinoleic acid is dehydrated and condensed.
  • condensation degree 2 the case where the carboxyl group of ricinoleic acid and the hydroxyl group of other ricinoleic acid are esterified and two molecules of ricinoleic acid are condensed is called condensation degree 2, and the case where six molecules of ricinoleic acid is condensed is a condensation degree It is called six.
  • PGPR contains ricinoleic acid of various degrees of condensation, in the present specification, their average degree of condensation is referred to as the degree of licinoleic acid condensation of PGPR.
  • the raw material (water-phase raw material) constituting the aqueous phase of the emulsified food of the present invention may be appropriately determined according to the raw material usually used in the production of semisolid dressings, emulsified liquid dressings, etc. Although not particularly limited, for example, water, acidulant, salt, soy sauce, miso, seasoning, emulsifier, starch, flavor, spice, spice extract and the like can be mentioned. Although the water-phase raw material which can be suitably mix
  • Examples of the acidulant include vinegar (acetic acid), citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, and citrus fruit juice.
  • Examples of vinegar include brewed vinegar, synthetic vinegar, and the like.
  • Fruit vinegar may also be used.
  • examples of citrus fruit juices include juices of yuzu, beniyu, hanayu, non-nucleated yuzu, yukou, sudachi, kabosu, daidai, lemon, lime, shikuwasa and the like. These acidulants may be used alone or in combination of two or more.
  • soy sauce for example, concentrated soy sauce, light mouth soy sauce, tamari soy sauce, re-charged soy sauce, white soy sauce and the like can be mentioned.
  • soy sauces may be used alone or in combination of two or more.
  • miso examples include red miso, white miso, Sendai miso, Haccho miso, barley miso, rice miso and the like. These miso may be used alone or in combination of two or more.
  • seasoning examples include sodium glutamate, sodium inosinate, sodium guanylate and the like. These seasonings may be used alone or in combination of two or more.
  • emulsifier contained in a water phase egg yolk, egg white, whole egg, liquid egg, milk protein, soybean protein etc. are mentioned, for example. These emulsifiers may be used alone or in combination of two or more.
  • sugars include granulated sugar, fructose glucose sugar, white sugar, white sugar, white sugar, white sugar, white sugar, middle sugar, starch syrup, glucose fructose sugar and the like. These saccharides may be used alone or in combination of two or more.
  • starch examples include corn starch, wheat starch, potato starch, sweet potato starch, tapioca starch, sago starch, rice starch, and modified starches obtained by processing these. These starches may be used alone or in combination of two or more.
  • flavor examples include menthol, peppermint flavor, orange flavor, mustard oil, sesame flavor, ginger flavor, garlic flavor and the like. These perfumes may be used alone or in combination of two or more.
  • flavored vegetables for example, crushed black pepper, white pepper or ground green pepper (green pepper), etc.
  • yam cumin, clove, cinnamon, nutmeg, pepper, anise, allspice, oregano, Coriander, turmeric, thyme, dill, basil, parsley, vanilla, mustard, mint, rosemary, laurel and the like.
  • flavored vegetables include ginger, garlic, onion, green onion, leek, seri, sweet potato, celery, leek, honeybee, wasabi and the like.
  • Flavored vegetables are unheated and undried ones (eg, fresh products, refrigerated products, frozen products, etc.) in their original form or cut products, shredded products, crushed products, grated products, squeezed products etc. It may be used in the form of or may be made into a dried product, a dried powder or the like by heat drying or the like. These spices may be used alone or in combination of two or more.
  • spice extract for example, those extracted from mustard, pepper, sesame, cinnamon, onion, garlic, basil, paprika, rosemary, wasabi etc. can be mentioned. These spice extracts may be used alone or in combination of two or more.
  • the emulsified food of the present invention may contain polysaccharide thickeners, but it is not necessary to use polysaccharide thickeners because the desired viscosity can be obtained by the addition of nanofibers.
  • polysaccharide thickeners include pectin, xanthan gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, monacto gum, gum arabic, tragacanth gum, curdlan, pullulan, sodium alginate, carrageenan etc.
  • Pectin is preferred in terms of sex.
  • high methoxyl pectin is preferable, and high methoxyl pectin having a degree of esterification of 65% to 80% is more preferable.
  • the “degree of esterification” of high methoxyl pectin refers to the proportion of the galacturonic acid that constitutes the main chain being methyl-esterified, and the proportion of methyl-esterified galacturonic acid in the total galacturonic acid is 50%
  • the above pectin is called high methoxyl pectin.
  • the amount of polysaccharide thickener is usually 0.1 to 3% by weight, preferably 0.1 to 1.5% by weight, more preferably 0.2 to 1% by weight, based on the total amount of the emulsifier. And particularly preferably 0.4 to 0.8% by weight.
  • the polysaccharide thickener may be contained in any of the inner water phase, the oil phase and the outer water phase, but is preferably contained in the outer water phase.
  • the present invention relates to a low fat food or a non-fat food, at least one nanofiber selected from the group consisting of cellulose nanofibers and chitin nanofibers.
  • the present invention also provides a method for producing a low-fat food or a non-fat food having an enhanced oily feeling, which comprises adding to the raw material thereof.
  • the present invention also relates to a low-fat food or oil-free fat or oil additive comprising adding at least one nanofiber selected from the group consisting of cellulose nanofibers and chitin nanofibers to a low-oil fat food or oil-free food or its raw material. To provide a method of enhancing the greasy feeling of food.
  • the low-fat or fat-free food or fat-free food of the present invention having an enhanced fat-feel has at least one type of nanofiber selected from the group consisting of cellulose nanofibers and chitin nanofibers.
  • the low fat or fat food or fat-free food of the present invention having an enhanced fat and oil feel is a normal low fat and fat food except that at least one nanofiber selected from the group consisting of cellulose nanofibers and chitin nanofibers is added. Or it can manufacture by the same method using the same raw material as oil-free food.
  • the time of adding the nanofibers is not particularly limited, and may be added not only during the production of the low fat food or the oil free food but also after the production of the low fat food or the oil free food.
  • Oil-feel agent of the present invention At least one nanofiber selected from the group consisting of cellulose nanofibers and chitin nanofibers is used as an oil-feel agent added to enhance the oil-feel of food. be able to. In particular, it can be used as a fat and oil sensation enhancer for low fat and oil foods or non fat and oil foods, or low fat and oil emulsified foods.
  • the addition amount in the foodstuffs of the oil-fats feeling enhancer of this invention is not restrict
  • foodstuffs content of nanofibers for example, 0.01 weight%
  • the above may be 0.03% by weight or more, or 0.05% by weight or more.
  • the nanofiber content may be, for example, 10 wt% or less, 5 wt% or less, 1.3 wt% or less, 1 wt% or less, or 0.5 wt% or less.
  • the content of nanofibers is, for example, 0.01 wt% to 10 wt%, 0.03 wt% to 5 wt%, 0.03 to 1.3 wt%, 0.03 wt% to 1 wt%, or It may be 0.03% by weight to 0.3% by weight.
  • Test Example 1-1 Evaluation of Mayonnaise-Like Seasoning As an oil and fat food, the mayonnaise-like seasoning having a fat and oil content of 23% was used to evaluate the effect of enhancing the feeling of oil and fat.
  • the samples of Examples 1 to 6 and Comparative Examples 1 to 4 were prepared by adding the additives described in Table 1 in the addition amounts described in Table 1 to the negative control 1 (mayonnaise-like seasoning).
  • Evaluation items Evaluation of viscosity (viscosity) and non-stickiness (stickiness) was evaluated.
  • Evaluation score The evaluation item of positive control 1 was 5 points, the evaluation item of negative control 1 was 3 points, and the score was evaluated by 1 to 5 points by 3 evaluators based on it.
  • Positive control 1 Pure select (registered trademark) mayonnaise (Ajinomoto Co., Ltd.)
  • Negative Control 1 Pure Select (R) Kokuuma (R) 65% Calorie Cut (Ajinomoto Co., Ltd.)
  • Cellulose nanofibers or chitin nanofibers reduced stickiness and improved viscosity.
  • CM-made cellulose nanofibers did not change in stickiness and improved the viscosity.
  • the addition of nanofibers brought the texture of the positive control with high oil content closer to that of the positive control, and the oil texture was enhanced.
  • Test Example 1-2 The sample of Example 1 manufactured in Test Example 1-1 and the negative control 1 were randomly presented in two pairs, and score evaluation was performed under blind conditions. Evaluation items: Viscosity (viscosity), non-stickiness (adhesion), and preference of oils and fats were evaluated. Evaluation score: The evaluation item of positive control 1 is 5 points, the evaluation item of negative control 1 is 3 points, and based on that, 3 evaluators evaluate the score by 1 to 5 points by a total of 9 times of 3 times did.
  • Positive control 1 Pure select (registered trademark) mayonnaise (Ajinomoto Co., Ltd.)
  • Negative Control 1 Pure Select (R) Kokuuma (R) 65% Calorie Cut (Ajinomoto Co., Ltd.)
  • Test Example 1-3 The dynamic viscoelasticity of the samples of Examples 1 to 4 manufactured in Test Example 1-1 was measured.
  • Measuring instrument ARES TA Instruments Japan Inc. Measurement method: About 2 ml of a sample was dropped directly under a jig, and after reaching the gap, the sample which overflowed was wiped and measured.
  • the maximum values of G ′ and G ′ ′ and the fat content are shown in Table 3.
  • Measurement condition distortion sweep 0.1%-1000% Frequency: 1 Hz
  • Gap 0.2 mm
  • Jig Parallel plate ( ⁇ 50 mm)
  • G ' storage elastic modulus (indicator of elastic property)
  • G ′ ′ loss modulus (index of viscous properties)
  • Test Example 1-4 Evaluation of Mayonnaise-Like Seasoning As an oil and fat food, the mayonnaise-like seasoning having a fat and oil content of 23% was used to evaluate the effect of enhancing the feeling of oil and fat.
  • the samples of Examples 1A to 8A were prepared by adding the additives described in Table 4 at the addition amounts described in Table 4 to the negative control 1 (mayonnaise-like seasoning).
  • Evaluation items Evaluation of viscosity (viscosity) and non-stickiness (stickiness) was evaluated.
  • Evaluation score The evaluation item of positive control 1 was 5 points, the evaluation item of negative control 1 was 3 points, and the score was evaluated by 1 to 5 points by 3 evaluators based on it.
  • Positive control 1 Pure select (registered trademark) mayonnaise (Ajinomoto Co., Ltd.)
  • Negative Control 1 Pure Select (R) Kokuuma (R) 65% Calorie Cut (Ajinomoto Co., Ltd.)
  • Cellulose nanofibers reduce stickiness and improve viscosity in the additive amount of 0.03% to 1.0% (Examples 2A to 7A), and particularly weaken stickiness in the additive amount of 0.03% to 0.3% (Examples 2A to 5A). Improved.
  • Test Example 1-5 Evaluation and Adjustment Method of Mayonnaise-Like Seasoning As the low fat food, the mayonnaise-like seasoning having a fat content of 10% or 20% was used to evaluate the effect of enhancing the feeling of oil and fat.
  • Raw eggs other than salad oil were mixed with a spatula while mixing each egg of each composition described in Table 5.
  • Whole eggs were introduced and mixed for 1.5 minutes with a hand blender ("Multiquick MQ5075 hand blender” manufactured by DeLonghi Japan Co., Ltd.). The salad oil was charged and mixed in a hand blender for 1.5 minutes. Evaluation items: Viscosity (viscosity) was evaluated.
  • Evaluation score The evaluation item of the positive control B was 5 points, the evaluation items of the negative controls 1B and 2B were 1 point, and the score was evaluated by 1 to 5 points by 3 evaluators based on it.
  • Cellulose nanofibers improved the viscosity without the increase of calories at the addition amount of 1.07% to 1.27%.
  • Test Example 2 Evaluation of Fat Spread As a low fat food, a ro-fat spread having a fat content of 23% or 38% was used to evaluate the effect of enhancing the oily feeling.
  • the sample of Example 7 was prepared by adding the additives described in Table 7 to the fat spread of Negative Control 2 at the addition amounts described in Table 7.
  • the sample of Example 8 was prepared by adding the additives described in Table 7 at the addition amounts described in Table 7 to the fat spread of Negative Control 3. Evaluation items: Viscosity, no stickiness (stickiness), good mouth feel were evaluated. Evaluation score: The evaluation item of positive control 2 was 5 points, the evaluation item of negative control 2 was 3 points, and the score of Example 7 was evaluated with 1 to 5 points by two evaluators based on it.
  • the evaluation item of the positive control 3 was 5 points
  • the evaluation item of the negative control 3 was 3 points
  • the score of Example 8 was evaluated by 1 to 5 points by two evaluators based on it.
  • Positive Control 2 Meiji Corn Soft (Meiji Corporation)
  • Negative control 2 70% off the Meiji Off-style fat (Meiji Corporation)
  • Positive control 3 Neosoft (Snow Mark Meg Milk Co., Ltd.)
  • Negative Control 3 Neo Soft Half (Snow Mark Meg Milk Co., Ltd.)
  • the viscosity, no stickiness, and the mouth rest were each 3.5 points or more effective.
  • Cellulose nanofibers have reduced stickiness and improved mouthfeel and viscosity.
  • the addition of nanofibers brought the texture of the positive control with high oil content closer to that of the positive control, and the oil texture was enhanced.
  • Test Example 3 Evaluation of Dressing Type Seasoning As a non-oil and fat food, using a dressing type seasoning having a fat and oil content of 2%, the effect of imparting a feeling of oil and fat was evaluated.
  • the sample of Example 9 was manufactured by adding the additives described in Table 7 to the dressing type seasoning of Negative Control 4 at the addition amounts described in Table 8.
  • the sample of Example 10 was manufactured by adding the additives described in Table 8 to the dressing type seasoning of Negative Control 5 at the addition amounts described in Table 8. Evaluation items: Viscosity and tackiness were evaluated. Evaluation score: The evaluation item of positive control 4 was 5 points, the evaluation item of negative control 4 was 3 points, and the score of Example 9 was evaluated with 1 to 5 points by two evaluators based on it.
  • the evaluation item of the positive control 5 was 5 points, and the evaluation item of the negative control 5 was 3 points, and the score of Example 10 was evaluated by 1 to 5 points by two evaluators based on it.
  • Positive control 4 Kewpie deep roasted sesame dressing (Kewpie Corporation)
  • Negative control 4 Kewnon oil scented sesame (Kewpie Corporation)
  • Positive control 5 Kewpie caesar salad dressing (Kewpie Corporation)
  • Negative control 5 Kewpinon oil 4 kinds of cheese (Kewpie Corporation)
  • Cellulose nanofibers have reduced stickiness and improved viscosity. By the addition of nanofibers, the texture of the positive control having a high oil content was approached, and the oil texture was imparted.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seasonings (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne un produit alimentaire pauvre en matière grasse ou un produit alimentaire sans matières grasses qui améliore ou confère une sensation en bouche grasse. La présente invention concerne un produit alimentaire pauvre en matière grasse ou un produit alimentaire sans matières grasses qui améliore une saveur grasse et contient au moins un type de nanofibre choisi dans le groupe constitué de nanofibres de cellulose et de nanofibres de chitine.
PCT/JP2018/045673 2017-12-13 2018-12-12 Produit alimentaire présentant une saveur grasse améliorée WO2019117197A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002536507A (ja) * 1999-02-10 2002-10-29 ハーキュリーズ・インコーポレイテッド 誘導微小繊維ポリサッカライド
JP2016069589A (ja) * 2014-10-01 2016-05-09 第一工業製薬株式会社 セルロースナノファイバー水分散体の製造方法
JP2016208946A (ja) * 2015-05-13 2016-12-15 日本製紙株式会社 食品用添加剤
JP2018187619A (ja) * 2017-04-28 2018-11-29 国立大学法人鳥取大学 乳化剤

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6362573B2 (ja) 2014-07-10 2018-07-25 国立大学法人鳥取大学 バイオナノファイバーにより穀物粉生地強度を高める技術

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002536507A (ja) * 1999-02-10 2002-10-29 ハーキュリーズ・インコーポレイテッド 誘導微小繊維ポリサッカライド
JP2016069589A (ja) * 2014-10-01 2016-05-09 第一工業製薬株式会社 セルロースナノファイバー水分散体の製造方法
JP2016208946A (ja) * 2015-05-13 2016-12-15 日本製紙株式会社 食品用添加剤
JP2018187619A (ja) * 2017-04-28 2018-11-29 国立大学法人鳥取大学 乳化剤

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
GOLCHOOBI, LALEH ET AL.: "Interaction between nanofibrillated cellulose with guar gum and carboxy methyl cellulose in low-fat mayonnaise", JOURNAL OF TEXTURE STUDIES, vol. 47, no. 5, 2016, pages 403 - 412, XP055618925 *

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