JPH03280857A - Low calorie food - Google Patents

Abstract

PURPOSE:To obtain the subject food having excellent texture such as hardness, smoothness, melting in mouth and passing through throat, meltability, extensibility, spinnability and shape-keeping ability, etc., containing an aqueous pasty composition of fine particulate beta-2,1-type fructan having a specific degree of polymerization. CONSTITUTION:An aqueous pasty composition of fine particulate beta-2,1-type fructan having 10-100, preferably 30-70 degree of polymerization is contained in the objective food such as mayonnaise, dressing, margarine, spread or ice cream.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention contains an aqueous paste composition of microparticulate β-2,1 type fructan, which reduces oil and fat content, sugar content, etc., and provides a low-calorie product. Concerning standardized foods.

(Conventional technology) In recent years, as dietary habits have become more Westernized, oily bones and fat bones have become more and more common.

Problems such as obesity, hyperlipidemia, and lack of dietary fiber due to excessive energy intake are being questioned. In addition, adult diseases such as cancer and heart disease are among the top causes of death, and the above-mentioned food components or their intake are strongly related (lower calorie foods have been produced by reducing them).

These included the following:

Method for producing cream paste for confectionery and bread making JP-A-60-66936 Soy milk cream for coffee 60-153755 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 have drawbacks such as unfavorable texture, melting in the mouth, down the throat, flavor, and taste quality, which do not suit one's taste, and unfavorable physical properties such as shape retention, extensibility, and stringiness. was likely to occur.

(Objective of the Invention) An object of the present invention is to provide a low-calorie food that is palatable and of good quality, solving the drawbacks of conventional low-calorie foods.

(Means for Solving the Invention) The present invention is characterized in that it contains an aqueous paste-like composition of microparticulate β-2,1 type fructan type polyelf having a degree of polymerization of 10-100, preferably 30-70. Regarding low calorie foods. We provide low-calorie foods such as mayonnaise, dressing, cream, margarine, and spreads.

In the practice of the present invention, β-2,1 type fructan is used with a degree of polymerization of 1
It is necessary to have a distribution of 0 to 100, but preferably the degree of polymerization is in the range of 30 to 70. β-2,1
Type fructan is said to be indigestible. If more than 10% (W/W) of oligosaccharides with a degree of polymerization of less than 10 are contained, the food will not only develop a sweet taste but also change from a paste-like state to a starch syrup-like state, resulting in poor shape retention. 30 polysaccharides with a degree of polymerization of 100 or more
% (W/W) or more, the produced food exhibits undesirable properties such as excessive gelation, stickiness, and stringiness, impairing the characteristics of the food. Therefore, the low-calorie food according to the present invention needs to be produced using an aqueous paste composition consisting of β-2,1 type fructan containing 60% or more as a main component with a degree of polymerization of 10-100. More preferably, if the polymerization degree of 3O-To is 50% or more, the above-mentioned unfavorable physical properties will not appear at all.

The type of β-2,1 type fructan may or may not have a branched chain as long as the degree of polymerization distribution is appropriate.For example, inulin, lycolysin, irisine, rye fructan, 8ser
Fructan etc. produced by 1llus s dowii,
Alternatively, any low molecular weight products thereof may be used.

Further, if the particle size is distributed in the range of 3 to 80 μm, preferably 520 μm, it is possible to produce a food product with less grainy texture, smooth texture, and sensually preferable physical properties that melt in the mouth.

Such fine particles are produced by rapid cooling of the polysaccharide hot aqueous solution mentioned above.
It can be produced by methods such as supersaturation, pulverization, or mild hydrolysis.

The fine particulate matter is 10-50% (W/ -+ W) It becomes paste-like by being dispersed.

The amount of dispersion in water is adjusted to adjust the hardness of the paste so that the physical properties of the manufactured food are not impaired.

In that case, a pasty composition prepared in advance may be used, or a paste may be prepared by mixing fine particulate powder, water, and other raw materials during production.

In producing the low-calorie food according to the present invention, the paste-like composition may be mixed with the commercially available food, or may be used in the same manner as oils, fats, sugars, etc. in a normal production flow.

In manufacturing by mixing with the above-mentioned commercially available products, the mixing ratio may be set to match the desired calorie reduction rate. However, since this pasty composition is tasteless and white, if the usage ratio increases, it is necessary to add seasonings, flavors, pigments, etc. A good mixing condition can be achieved by using a whisk, mixing mixer, homogenizer, etc. for mixing. In addition, the mixing ratio, especially when the amount of paste used is large,
Separation of water and fat may occur, but when using an emulsifier such as lecithin or sucrose fatty acid ester in a normal production flow, it may be prepared according to the paste properties.

Regarding the addition of emulsifiers, seasonings, flavors, pigments, etc., follow the same rules as when preparing by mixing with commercially available products.

The low-calorie food according to the present invention produced as described above has the same quality as ordinary products, such as smoothness, melt-in-the-mouth, and smoothness, and is low in calories.

For example, low-calorie mayonnaise can be produced by mixing 30/% (WOW) inulin paste with salt, vinegar, and β-carotene, and then mixing with commercially available mayonnaise using a whisk. In this case, if a paste with an increased inulin concentration of 40% (W4W) is used, it becomes too hard. The mayonnaise produced as described above exhibited properties similar to those of ordinary mayonnaise in terms of texture such as smoothness, melt-in-the-mouth texture, and physical properties such as spreadability and meltability, as well as sensory favorability. Low calorie mayonnaise produced by using paste at 50% (WfW) of commercially available mayonnaise had a 55% calorie reduction.

Furthermore, when sugar or similar sweeteners are used in these foods, they can replace the physical properties that they exhibit in the foods, such as shape retention, water retention, glossiness, and viscosity. However, it does not have a sweet taste, so it can be used with high-intensity sweeteners, etc.
It is necessary to add aspartame, saccharin, stevia or a mixture thereof, etc. (Examples 7 and 8) (Effects of the invention) In the present invention, the texture such as hardness, smoothness, melting in the mouth, down the throat, and physical properties such as meltability, extensibility, stringiness, and shape retention are comparable to commercially available products. To provide low-calorie food with good palatability.

(Example 1) (Low calorie mayonnaise) / Mayonnaise 30% (W-fIW) was added to inulin paste in the following blending amount and mixed for 30 seconds with a mixing mixer. Next, vinegar, salt, and β-carotene were added and mixed for 30 seconds to prepare low-calorie mayonnaise. Regular mayonnaise was diluted with paste to reduce the oil content.

Mayonnaise 100g30
χ(-/Liinulin paste 100g vinegar
10g salt 1.4g β-carotene 0.0005g (Example 2) (Low calorie dressing) Add vinegar, salt, and inulin paste to the dressing in the following amounts and mix for 1 minute with a shoe king mixer to make a low calorie dressing. Dressing was prepared.

Dilute the regular dressing to double the amount with paste and use it for 8 hours.
Zuheshi f2゜French dressing 100 g (emulsified type) 30'1 (W/W) Inulin paste 10
0g vinegar
8g common salt 1g (Example 3) (Low calorie mayonnaise) Whole eggs, vinegar, salt, sugar, pepper, and glutamic acid were mixed in the following amounts and mixed for 1 minute with a whisk.

Corn oil, inulin, and water were mixed in a whisk mixer for 1 minute, and then added to the above-mentioned mixture while stirring with a whisk. The mixture was stirred for an additional 2 minutes to prepare low calorie mayonnaise.

50% of the corn oil was replaced with paste in the normal recipe.

Whole eggs 24.6g Corn oil 24.3g Vinegar
20.6g water
32.5g
Inulin powder 17.5g salt
2.8g sand $3!
2g Western mustard
0.7g pepper
0.2g monosodium glutamate
0.2g (Example 4) (Low calorie dressing) Pepper, salt, and chopped onions were added to vinegar in the following amounts and mixed with a whisk.

A low-calorie dressing was prepared by adding corn oil, inulin, and water to a mixture of 1 minute in a mixing mixer and mixing for an additional 2 minutes.

50% corn oil was replaced with paste in the normal recipe.

Corn oil 50g Vinegar
25g 30x inulin paste 50g pepper
0.09 g chopped onion 5 g (Example 5) (Low calorie margarine) Inulin, water, salt, and β are added to margarine in the following amounts.
- The mixture of carotene was added and mixed gently for 2 minutes using a mixing mixer. Lecithin was added, and the mixture was mixed for an additional 1 minute, filled into a plastic container, and then refrigerated and hardened to prepare a low-calorie margarine.

Regular margarine was diluted with paste to reduce the oil content.

Margarine 50g Inulin powder 20g Water
30g salt
1g lecithin
0.05 g β-carotene
0.00025 g (Example 6) (Low calorie peanut butter) Inulin, water, salt, peanut butter in the following amounts
The mixture was added to peanut butter and mixed for 3 minutes using a cookie mixer.

After filling into a plastic container, it was refrigerated and hardened to prepare low-calorie peanut butter.

Regular margarine was diluted with paste to reduce the oil content.

Peanut butter 50g Inulin powder 25g Water
25g salt
0.2g Beenut flavor 0.01g (Example 7) (Low calorie chocolate spread) Fresh cream (high fat type), 40% (W/W) inulin paste, sugar at 60°C with the following ingredients After mixing using a whisk, crushed sweet chocolate was added and dissolved. The mixture was cooled to 20°C while stirring with a whisk. After filling into a plastic container, it was refrigerated and hardened to prepare a low-calorie chocolate spread.

Regular recipe - 50% fresh cream, 1 sugar bone
00% was replaced with paste and aspartame.

Fresh cream (high fat type) 25g Sweet chocolate 50g Water
45g4
0's (-/Li-inulin paste 67g Aspartame 0.075g (Example 8) (Low calorie whipped cream) Mix inulin, water, and granulated sugar in the following amounts,
Whip for 2 minutes using a whisk. After cooling to 5°C, fresh cream (high fat type) of the same temperature was added and whipped for 4 to 5 minutes. The mixture was refrigerated at 5° C. for 1 hour to prepare low-calorie whipped cream for cake.

In the normal recipe, 50% fresh cream and 100% sugar bones were replaced with paste and aspartame.

Fresh cream (high fat type) 75g 35χ (W/W) inulin paste 110
g Aspartame 0.075 g
(Example 9) (Low calorie butter cream) Meringue prepared from egg whites and powdered sugar was added to melted and whipped butter in the following blending amounts, and mixed for 2 minutes using a whisk. A mixture of inulin, water, and kirsch was whipped with a whisk for 2 minutes, added to the above mixture, and further whipped for 5 minutes to prepare a low-calorie buttercream.

In the conventional recipe, 50% of the butter content was replaced with particulate inulin and water.

Butter 50g Egg white 70g Flour 1!
70g water
90g fine particle inulin 60g kirsch
5mA (Example 10) (Low calorie buttercream) Inulin paste, powdered sugar, and butter flavor were whipped with a whisk for 2 minutes in the following amounts, and then heated at 30°C.
Added to shortening that had been whipped for 3 minutes. After mixing with a whisk for 30 seconds, 0.05 g of lecithin was added and homogenized for 1 minute with a homogenizer. A low calorie buttercream was prepared by refrigerating at 5° C. for 1 hour.

In the normal recipe, 50% of the shortening was replaced with paste.

Shortening 100g powder II
100g water
60g40χ(
W/W) Inulin paste 40g Lecithin 0.08g Butter flavor 0.1g (Example 11) (Low calorie baked cheesecake) Add other ingredients to well-harvested cream cheese at the following blending amount, and then stir further. After baking, the mixed raw materials were transferred to a metal mold and baked in an oven at 200°C for 110 minutes.

In the normal recipe, 50% of the cream cheese and 50% of the fresh cream were replaced with paste.

Cream cheese 100g Unsalted butter 37.5g Egg yolk
2 pieces of fresh cream (high fat type) 25■! Kirshwatha-51al Lemon Juice 10 Kakus! As
Iraqtan 40χ paste derived from frac derived from pergillus sydowi
163g powdered sand 1!
30g (Example 12) (Low calorie ice cream) After mixing skim milk powder, sugar, starch syrup, egg yolk, fresh cream, tamarind gum, gelatin, carrageenan, and locust bean gum in the following amounts, add water and heat at 70°C. It was homogenized. After being kept at the same temperature for 30 minutes and cooled to 30°C after sterilization, 30% (W/W) inulin paste was added and homogenized. After aging at 5° C. overnight, vanilla essence was added and stirred, free zinc was applied to overrun. Divide into cups;
Cured overnight at -40°C.

In the usual recipe, 50% of the milk content was replaced with skim milk powder and paste.

Skimmed milk powder 164g sand 1!
165g starch syrup (DE4
0) 120g egg yolk
13.5 g fresh cream (high fat type) 4.5 g tamarind gum
2.3g30χ(W/W) inulin paste 450g gelatin
4.5g carrageenan
0.8g locust bean gum
1.5g vanilla essence 3g
water 572
g (Example 13) (Low calorie Bavarois) Egg yolk and milk were heated and mixed in the following amounts, and gelatin was added. To this, fresh cream and half the paste were mixed and whipped, and the remaining paste and aspartame were added and mixed well.

It was poured into a metal mold and hardened under refrigeration.

Regular recipe - 50% fresh cream, 5% milk
0% and 100% sugar content was replaced with paste.

2 egg yolks milk
125mf fresh cream (high fat type) 125ml gelatin
2g 20χ(-8) inulin paste 310g aspartame
0.40g (Example 14) (Low calorie pie dough) Strong flour and thin cutlery were kneaded together with salt and water in the following blending amounts. When the dough became uniform, the paste and 1/3 of the butter were mixed in alternately and kneaded. Stretch the dough,
I put the rolled butter on top and folded it in to blend it into the dough. After repeating four folds and stretching four times, the dough was cut out with a mold. It was baked at 200°C using an oven.

In the normal recipe, 50% of the butter was replaced with paste.

Strong flour 700g 1 strong flour
300g salt
25g water
5000112 Examples 1-1
The results of the sensory evaluation of the low calorie food prepared in step 4 are shown in the table.

Five independent evaluation panel members

Claims (5)

[Claims] (1) A low-calorie food comprising an aqueous paste composition of microparticulate β-2, type 1 fructan with a degree of polymerization of 10-100, preferably 30-70. (2) Low-calorie mayonnaise and dressing comprising the aqueous paste composition according to claim 1. (3) A low-calorie cream containing the aqueous paste composition according to claim 1. (4) Low calorie margarine and spread comprising the aqueous paste composition according to claim 1. (5) A low-calorie ice cream containing the aqueous paste composition according to claim 1.