JPH03280856A - Preparation of pasty composition - Google Patents

Abstract

PURPOSE:To obtain the subject composition having excellent touch to mouth, melting in mouth, passing through throat, flavor and taste with a low calorie by solubilizing beta-2,1-type fructan having a specific degree of polymerization in hot water in a specific concentration and making fine particles with quenching. CONSTITUTION:A beta-2,1-type fructan having 10-100, preferably 30-70 degree of polymerization is solubilized in hot water at 10-60wt.%, preferably at 20-50wt.% concentration and made to fine particles with quenching at <=10 deg.C to afford the objective composition.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention is a method of solubilizing β-2,1 type fructan with a degree of polymerization of 10 to 100 in hot water at a concentration of 10 to 50%, and then immediately incubating it at 10°C.
The present invention relates to a method for producing a paste-like composition, which is characterized in that it is made into fine particles by cooling to a temperature below.

(Prior Art) In recent years, with the progress of Westernization of dietary habits, 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 grain alcohol, gums, emulsion stabilizers, etc., and reducing the fat and oil content.

These included the following:

Method for producing cream paste for confectionery and bread making JP-A-60-66936 Soy milk cream for coffee 60453755 Low-fat foaming oil-in-water emulsified fat 62-22563 Low-fat cream for whipping and its production method 62-118855
Low fat spread 62-232335
Low fat/oil content coffee whitener 63-87942 However, these products have undesirable texture, zero meltability, down-down feeling, flavor, and taste quality that do not suit tastes, and physical properties such as shape retention, extensibility, and stringiness are unfavorable. It was prone to defects.

(Problem B to be Solved by the Invention) The object of the present invention is to solve the shortcomings of conventional low-calorie foods, to meet tastes, and to provide good-quality low-calorie food materials with good texture, melt-in-the-mouth texture, smoothness, flavor, and taste quality. The objective is to provide a manufacturing method.

(Means for Solving the Problems) The present invention solves the problem by solubilizing β-2,1 type fructan with a degree of polymerization of 10-100 in hot water at a concentration of 10-50% and then rapidly cooling it to 10°C or lower. The present invention relates to a method for producing a paste-like composition characterized by forming fine particles.

In the practice of the present invention, β-2,1 type fructan is used with a degree of polymerization of 1
A polymer having a distribution of 0-100 is used, preferably a polymerization degree of 30-70.

With this polymerization degree distribution, inulin, irisine,
It may be lycolycin, rye fructan, fructan produced by Aspergillus sydowii, or a hydrolyzate thereof, and the presence or absence of a branched chain may be used.

The concentration of β-2,1 type fructan may be 10-60%, preferably 20-50%. By maintaining this concentration range, it is possible to obtain a paste-like composition that is sensually smooth, has a good texture, melts in the mouth, goes down the throat, and has good flavor and taste. That is, if it is less than 10%, syneresis is likely to occur,
Fine particles settle and give a rough texture, making it sensory undesirable. If it exceeds 60%, the paste will become too hard (and difficult to handle after production), and will become rough and hardened.For hot water solubilization, β-2,1 type fructan is
It may be suspended in warm water or seasoning liquid up to ℃ and then heated. Stirring at this time not only results in faster melting, but also reduces the chance of producing off-flavors.

The temperature does not need to be changed depending on the concentration, and may be set at 80-130°C using an open flame, a hot water bath, an autoclave, or the like. However, at temperatures below 80°C, it takes a significant amount of time to dissolve and the concentration tends to change, and at temperatures above 130°C, β-2,1
Due to the decomposition of type fructans, off-flavors and off-tastes occur.

However, the heating time varies depending on the concentration, and the lower the concentration, the shorter the heating time, and the higher the concentration, the longer the heating time.

At this time, water evaporation may occur, but by adding water after paste production, the concentration can be adjusted without changing the quality. The generation of fine particles is achieved by rapidly cooling this hot aqueous solution to below 10"C. By "quickly" we mean that it takes 3 to 30 minutes to cool the hot aqueous solution to below 10"C.
-60 minutes, preferably 5-30 minutes. 10″
If it takes less than 3 minutes to reduce the temperature to below C, the supersaturation state will be stabilized and the generation of particles will be delayed. Furthermore, if it takes more than 60 minutes, the particle size will increase because particles will be generated slowly.

In either case, the prepared paste will have a rough texture, making it sensory undesirable. At this time, it is not necessary to pick up.

After cooling, fine particles form rapidly, giving a pasty composition. This product can be frozen and preserved, and
It may be stored dry and added with water before use. Alternatively, it may be used after adjusting the concentration to an appropriate level by adding water.

The paste-like composition according to the present invention has good quality with good texture, melt-in-the-mouth texture, smooth texture, flavor, and taste quality, and can be used for producing various low-calorie foods.

(Effects of the Invention) According to the present invention, β-2,1 type fructan with a degree of polymerization of 10-100 is rapidly solubilized in hot water at a concentration of 10-60%.
We provide a method for producing a paste-like composition that is characterized by forming fine particles by cooling to 0°C or below, and that satisfies tastes and solves the drawbacks of conventional low-calorie foods. It can be used to produce low-calorie foods of good quality and flavor.

(Example 1) 300 g of inulin was suspended in 700 g of water using a 11 beaker. The inulin was completely dissolved by keeping it in boiling water at 70"C for 30 minutes. Immediately immersed in a cold bath of -20℃ and cooled to -5℃ for 15 minutes. During this time, stir at 500 rpm using a cross-shaped stirring rod. After confirming that the solution became slightly cloudy, it was left to stand at room temperature for 2 hours to obtain 900 g of a creamy paste composition.Water was added to make 1000 g, but it was left to stand for 3 days. No separation of water was observed after that.

(Example 2) 400 g of fructan produced by Aspergil Jus sydowji was completely dissolved. Immediately immersed in a cold bath at -20°C and cooled to -10"C in 25 minutes. After confirming that the solution became milky and cloudy, the cold bath was removed and left to stand.
1000 g of a buttery paste composition was obtained.

(Example 3) 200 g of fructan produced by Aspergillus sydowii was suspended in 800 g of a seasoning liquid (containing 5% soy sauce, 0.1% sodium glutamate, and 13% sand) in a 2 L beaker. 1 at 120℃ using an autoclave.
The mixture was kept for 5 minutes to dissolve the fructan. Immediately, it was immersed in a -20°C cold bath and cooled to -5°C in 10 minutes. After reaching temperature,
The cold bath was removed and the mixture was allowed to stand, yielding 950 g of a French dressing-like paste composition.

Claims (1)

[Claims] β-2, type 1 fructan with a degree of polymerization of 10-100 at a concentration of 1
A method for producing a paste-like composition, characterized in that it is made into fine particles by being solubilized in hot water at 0-60% and then rapidly cooled to 10°C or less.