JPH03280858A - Dietary fiber-containing food - Google Patents
Dietary fiber-containing foodInfo
- Publication number
- JPH03280858A JPH03280858A JP2079671A JP7967190A JPH03280858A JP H03280858 A JPH03280858 A JP H03280858A JP 2079671 A JP2079671 A JP 2079671A JP 7967190 A JP7967190 A JP 7967190A JP H03280858 A JPH03280858 A JP H03280858A
- Authority
- JP
- Japan
- Prior art keywords
- dietary fiber
- food
- water
- added
- molecular weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 29
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 235000013311 vegetables Nutrition 0.000 claims abstract description 9
- 241000167854 Bourreria succulenta Species 0.000 abstract description 10
- 235000019693 cherries Nutrition 0.000 abstract description 10
- 230000037303 wrinkles Effects 0.000 abstract description 5
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 abstract description 4
- 229920001542 oligosaccharide Polymers 0.000 abstract description 4
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 4
- 229920001353 Dextrin Polymers 0.000 abstract description 3
- 239000004375 Dextrin Substances 0.000 abstract description 3
- 235000010582 Pisum sativum Nutrition 0.000 abstract description 3
- 240000004713 Pisum sativum Species 0.000 abstract description 3
- 235000019425 dextrin Nutrition 0.000 abstract description 3
- 235000021110 pickles Nutrition 0.000 abstract description 3
- 229920001100 Polydextrose Polymers 0.000 abstract description 2
- 235000013856 polydextrose Nutrition 0.000 abstract description 2
- 239000001259 polydextrose Substances 0.000 abstract description 2
- 229940035035 polydextrose Drugs 0.000 abstract description 2
- 235000011158 Prunus mume Nutrition 0.000 abstract 1
- 244000018795 Prunus mume Species 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 235000015110 jellies Nutrition 0.000 description 8
- 239000008274 jelly Substances 0.000 description 8
- 239000006188 syrup Substances 0.000 description 6
- 235000020357 syrup Nutrition 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 206010000496 acne Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000021018 plums Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 206010003011 Appendicitis Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は食物繊維含有食品、更に詳細には、野菜又は果
物の果実を含む液状又はゼリー状の食品に食物繊維を添
加した食物繊維含有食品に関する。Detailed Description of the Invention [Field of Industrial Application] The present invention relates to a dietary fiber-containing food, more specifically, a dietary fiber-containing food in which dietary fiber is added to a liquid or jelly-like food containing vegetables or fruits. Regarding.
従来より、グリンピース、ピクルス等の野菜又はチェリ
ー、梅実等の果物の果実をそのままシロップ、スープ、
ゼリー等中に漬けこんだ果実入りの液状又はゼリー状食
品が提供されている。Traditionally, vegetables such as green peas and pickles or fruits such as cherries and plums have been used as syrups, soups,
Liquid or jelly-like foods containing fruit soaked in jelly or the like are provided.
一方、栄養学的にはほとんど重要視されていなかった食
物繊維が、近年肥満、糖尿病の予防、中垂炎、大腸ガン
の予防、食品中の毒性物質の排除促進、血清コレステロ
ール上昇抑制等の生理活性を有することが明らかになり
、これを摂取することが盛んになってきた。On the other hand, dietary fiber, which has been given little nutritional importance, has recently been shown to have physiological effects such as preventing obesity, diabetes, appendicitis, and colon cancer, promoting the elimination of toxic substances in food, and suppressing increases in serum cholesterol. It has become clear that it has active properties, and its consumption has become popular.
従って、上記のような果実入りの液状又はゼリー状食品
にも食物繊維を添加配合すれば健康食品としての機能が
付加され、更に需要が増大することが期待される。Therefore, if dietary fiber is added to fruit-containing liquid or jelly foods such as those mentioned above, it is expected that the function as a health food will be added and the demand will further increase.
そこで、本発明者は、上記の果実入りの液状又はゼリー
状食品に水溶性食物繊維を添加配合することを試みたと
ころ、その種類、添加量等によっては果実が収縮して果
実表面に皺を生じ、外観が著しく損われるという問題点
があった。Therefore, the present inventor attempted to add water-soluble dietary fiber to the above-mentioned fruit-containing liquid or jelly food, and found that depending on the type and amount added, the fruit may shrink and wrinkles may appear on the fruit surface. There was a problem in that the appearance was significantly damaged.
斯かる実情において、本発明者は上記問題点を解決せん
と鋭意研究を行った結果、多くの水溶性食物繊維の中で
、特定の分子量のものを特定の量で添加すれば、果実に
収縮や皺を生じないことを見出し、本発明を完成した。Under these circumstances, the present inventor conducted intensive research to solve the above problems and found that among many water-soluble dietary fibers, if a specific amount of a specific molecular weight is added, the fruit will shrink. The present invention was completed based on the discovery that no wrinkles occur.
すなわち、本発明は、野菜又は果物の果実を含む液状又
はゼリー状食品中に、平均分子量５００〜２０００の水
溶性食物繊維を１〜１０重量％添加したことを特徴とす
る食物繊維含有食品を提供するものである。That is, the present invention provides a dietary fiber-containing food characterized by adding 1 to 10% by weight of water-soluble dietary fiber with an average molecular weight of 500 to 2,000 to a liquid or jelly-like food containing vegetables or fruits. It is something to do.
本発明において水溶性食物繊維を添加する液状又はゼリ
ー状食品としては、グリンピース、ピクルス等の野菜又
はチェリー、梅実等の果物の果実をそのままシロップ、
スープ、ゼリー等中に漬けこんだ従来公知のものが挙げ
られる。In the present invention, liquid or jelly-like foods to which water-soluble dietary fiber is added include vegetables such as green peas and pickles, or fruits such as cherries and plums, such as syrup,
Examples include conventionally known ones that are soaked in soups, jelly, etc.
本発明で使用できる水溶性食物繊維は、人間の消化酵素
で消化されない食物中の難消化性成分の総体のうちで水
溶性のものをさし、後述する如く、平均分子量５００〜
２０００のものであることが必要であり、平均分子量が
５００未満では食物繊維としての機能がなく、また平均
分子量が２０００を超える水溶性食物繊維では果実に収
縮や鼓を生じ本発明の目的は達成されない。The water-soluble dietary fiber that can be used in the present invention refers to water-soluble fibers among all the indigestible components in food that cannot be digested by human digestive enzymes, and has an average molecular weight of 500 to 500, as described below.
If the average molecular weight is less than 500, it will not function as a dietary fiber, and if the average molecular weight is more than 2,000, water-soluble dietary fiber will cause shrinkage or flatulence in the fruit, and the purpose of the present invention will not be achieved. Not done.
本発明で使用できる平均分子量５００〜２０００の水溶
性食物繊維には、水溶性の難消化性多糖類及び水溶性の
難消化性少糖類が含まれ、例えば難消化性デキストリン
、ポリデキストロース、オリゴ糖等が挙げられる。難消
化性デキストリン及びオリゴ糖の場合は三糖以上のもの
が好ましい。これらの水溶性食物繊維の添加量は、果実
を除く配合原料に１〜１０重量％（以下単に％という）
、好ましくは３〜７％配合することが必要であり、１％
より少ないと食物繊維の添加効果がなく１０％を超えて
添加すると果実に収縮や鼓を生ずる。The water-soluble dietary fiber with an average molecular weight of 500 to 2,000 that can be used in the present invention includes water-soluble indigestible polysaccharides and water-soluble indigestible oligosaccharides, such as indigestible dextrins, polydextrose, and oligosaccharides. etc. In the case of indigestible dextrins and oligosaccharides, trisaccharides or higher are preferred. The amount of these water-soluble dietary fibers added is 1 to 10% by weight (hereinafter simply referred to as %) to the raw materials excluding fruits.
, preferably 3 to 7%, and 1%
If it is less than 10%, there is no effect of adding dietary fiber, and if it is added in excess of 10%, it will cause shrinkage and pimples in the fruit.
本発明の食物繊維含有食品は、果実入りの液状あるいは
ゼリー状食品を調製する際の任意の段階で当該水溶性食
物繊維を添加することによって製造される。また、本発
明の食物繊維含有食品には、糖類、酸味料、リキュール
類、香料、着色料等を適宜添加してもよい。The dietary fiber-containing food of the present invention is produced by adding the water-soluble dietary fiber at any stage of preparing a fruit-containing liquid or jelly food. Furthermore, sugars, acidulants, liqueurs, flavors, colorants, etc. may be added to the dietary fiber-containing food of the present invention as appropriate.
本発明の食物繊維含有食品は食物繊維の不足を補い健康
維持に有効であると共に、これに含まれる野菜及び果物
の果実に収縮や鼓を生じないので外観上美麗であるとい
う特長を有する。The dietary fiber-containing food of the present invention compensates for the lack of dietary fiber and is effective for maintaining health, and has the feature that it has a beautiful appearance because the vegetables and fruits contained therein do not cause shrinkage or pimples.
実施例１〜４
ショ糖を２０％含有する液糖（ぶどう糖及び果糖が主成
分）１５％、クエン酸０．５％、下記第２表に示す水溶
性食物繊維５％及び水７９．５％を混合溶解して各シロ
ップを得た。この各シロップ１００ｇずつに缶詰チェリ
ーを２粒ずつ入れて、１０日間放置後のチェリーの外観
（収縮状態及び表面の鼓の発生の有無）を調べた。Examples 1 to 4 Liquid sugar containing 20% sucrose (glucose and fructose are the main components) 15%, citric acid 0.5%, 5% water-soluble dietary fiber shown in Table 2 below, and 79.5% water were mixed and dissolved to obtain each syrup. Two canned cherries were added to each 100 g of each syrup, and the appearance of the cherries (shrinkage state and presence or absence of drumming on the surface) after being left for 10 days was examined.
チェリーの外観の評価については下記第１表に示す評価
基準表に基づいて、パネラ−数１０人で行い、その平均
を求めた。その結果を第２表に示す。The appearance of cherries was evaluated by a panel of 10 people based on the evaluation criteria shown in Table 1 below, and the average was calculated. The results are shown in Table 2.
以下余白
第１表（評価基準表）
以下余白
実施例５〜６
実施例１〜４で使用したのと同様の液糖１５％、クエン
酸０．５％、下記第３表に示す量の水溶性食物繊維及び
水残量（合計で１００％になる量）を混合溶解して各シ
ロップを得た。この各シロップ１００ｇずつに缶詰チェ
リーを２粒ずつ入れ、１０日間放置後のチェリーの外観
を実施例１〜４と同様にして調べた。その結果を第３表
に示す。Margin Table 1 (Evaluation Criteria Table) Below Margin Examples 5 to 6 15% liquid sugar, 0.5% citric acid, and the same amount as used in Examples 1 to 4, dissolved in water in the amounts shown in Table 3 below. Each syrup was obtained by mixing and dissolving the dietary fiber and the remaining amount of water (total amount of 100%). Two canned cherries were added to each 100 g of each syrup, and the appearance of the cherries after being left for 10 days was examined in the same manner as in Examples 1 to 4. The results are shown in Table 3.
以下余白
実施例７〜９
実施例１〜４で使用したのと同様の液糖２０％にクエン
酸０．５％を混合し、これを８５℃に加熱し、次いでこ
の中にカラギーナン製剤１％、下記第４表に示す量の水
溶性食物繊維及び水残量（合計で１００％になる量）を
混合溶解して各ゼリー液を得た。この各ゼリー液をゼリ
ーカップに１００ ｇずつ注入し、更に缶詰チェリーを
２粒ずつ入れた。これを加熱殺菌した後、冷却して固化
させ１０日間放置後のチェリーの外観を実施例１〜４と
同様にして調べた。その結果を第４表に示す。Examples 7 to 9 The same 20% liquid sugar used in Examples 1 to 4 was mixed with 0.5% citric acid, heated to 85°C, and then 1% carrageenan preparation was added. Each jelly liquid was obtained by mixing and dissolving water-soluble dietary fiber in the amount shown in Table 4 below and the remaining amount of water (total amount of 100%). 100 g of each jelly solution was poured into jelly cups, and two canned cherries were added to each cup. After heat sterilizing this, it was cooled and solidified, and after being left for 10 days, the appearance of the cherry was examined in the same manner as in Examples 1 to 4. The results are shown in Table 4.
以下余白
手
続
補
正
書（自発）
平成２年４月２５日
事件の表示
平成２年特許願第７９６７１号
日清製粉株式会社
人
氏名
住所
氏名
東京都中央区日本橋人形町１丁目３番６号（〒１０３）
共同ビル 電話（６６９）０９０４ （代）ぞ７１（６
８７０）弁理士有賀三幸
同 上 ＝７−コ（７
７５６）弁理士 高 野 登志雄
補正の対象
明細書の「発明の詳細な説明」の欄
補正の内容
（１）明細豊中第２頁第１３行、第２頁下から第２行、
第３頁下から第４行、第４頁第９行、第４頁下から第２
行、第５頁第８行並びに第６頁第１表中、評点５の欄、
同評点４の欄、同評点３の欄、同評点２の欄及び同評点
１の亡「皺」とあるを「皺」と訂正する。The following is a margin procedural amendment (voluntary) April 25, 1990 Display of the incident 1990 Patent Application No. 79671 Nisshin Seifun Co., Ltd. Name Address Full name 1-3-6 Nihonbashi Ningyocho, Chuo-ku, Tokyo (Postal address: 103)
Kyodo Building Telephone: (669) 0904 (main) 71 (6)
870) Patent Attorney Miyuki Ariga Same as above = 7-ko (7
756) Patent Attorney Toshio Takano Contents of the amendment to the "Detailed Description of the Invention" column of the specification subject to the amendment (1) Specification Toyonaka, page 2, line 13, page 2, line 2 from the bottom,
4th line from the bottom of page 3, line 9 of page 4, 2nd line from the bottom of page 4
row, page 5, line 8, and page 6, table 1, column with rating 5,
The column for the same score of 4, the column for the same score of 3, the column for the same score of 2, and the column for the same score of 1, the word "wrinkles" is corrected to "wrinkles."
Claims (1)
に、平均分子量５００〜２０００の水溶性食物繊維を１
〜１０重量％添加したことを特徴とする食物繊維含有食
品。1. Water-soluble dietary fiber with an average molecular weight of 500 to 2000 is added to liquid or jelly-like foods containing vegetables or fruits.
A dietary fiber-containing food characterized by adding ~10% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2079671A JP2936337B2 (en) | 1990-03-28 | 1990-03-28 | Dietary fiber-containing foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2079671A JP2936337B2 (en) | 1990-03-28 | 1990-03-28 | Dietary fiber-containing foods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03280858A true JPH03280858A (en) | 1991-12-11 |
| JP2936337B2 JP2936337B2 (en) | 1999-08-23 |
Family
ID=13696651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2079671A Expired - Lifetime JP2936337B2 (en) | 1990-03-28 | 1990-03-28 | Dietary fiber-containing foods |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2936337B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05276898A (en) * | 1992-04-03 | 1993-10-26 | Dainippon Pharmaceut Co Ltd | Composition for low calorie food |
| JPH06237736A (en) * | 1993-02-16 | 1994-08-30 | Kozaburo Shiba | Functional fruit composition of rosaceous plant |
| US5342641A (en) * | 1991-07-02 | 1994-08-30 | Fuji Oil Co., Ltd. | Food additive comprising water-soluble hemicellulose |
| US5700397A (en) * | 1992-06-16 | 1997-12-23 | Fuji Oil Co., Ltd. | Emulsifier, emulsion composition, and powder composition |
| US5710270A (en) * | 1992-03-23 | 1998-01-20 | Fuji Oil Co., Ltd. | Water-soluble polysaccharide and a process for producing the same |
| US6146683A (en) * | 1998-07-31 | 2000-11-14 | Bestfoods | Savory vegetable preparation and process for its production |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102186886B (en) * | 2008-08-20 | 2015-08-19 | 卡吉尔公司 | New polydextrose material |
-
1990
- 1990-03-28 JP JP2079671A patent/JP2936337B2/en not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5342641A (en) * | 1991-07-02 | 1994-08-30 | Fuji Oil Co., Ltd. | Food additive comprising water-soluble hemicellulose |
| US5710270A (en) * | 1992-03-23 | 1998-01-20 | Fuji Oil Co., Ltd. | Water-soluble polysaccharide and a process for producing the same |
| JPH05276898A (en) * | 1992-04-03 | 1993-10-26 | Dainippon Pharmaceut Co Ltd | Composition for low calorie food |
| US5700397A (en) * | 1992-06-16 | 1997-12-23 | Fuji Oil Co., Ltd. | Emulsifier, emulsion composition, and powder composition |
| JPH06237736A (en) * | 1993-02-16 | 1994-08-30 | Kozaburo Shiba | Functional fruit composition of rosaceous plant |
| US6146683A (en) * | 1998-07-31 | 2000-11-14 | Bestfoods | Savory vegetable preparation and process for its production |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2936337B2 (en) | 1999-08-23 |
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