JP2020025516A - Edible composition and food - Google Patents

Abstract

To provide an edible composition of which bitter taste is suppressed even with low calorie, and food containing the same.SOLUTION: An edible composition contains a milk component, a non-saccharide sweetener exhibiting bitter taste, and a bitter taste alleviation agent for alleviating bitter taste of the non-saccharide sweetener, and the bitter taste alleviation agent contains at least one kind of glycerophospholipids, polysaccharides and polyphenols. It is preferably that the bitter taste alleviation agent further contain alcohols, and the milk component contain at least one kind of fresh cream, defatted powdered milk and non-sugar condensed milk.SELECTED DRAWING: None

Description

  The present invention relates to edible compositions and foods.

In recent years, with the increase in health consciousness, low-calorie or non-caloric non-sugar sweeteners have been used as substitutes for high-calorie sucrose (sugar). Among non-sugar sweeteners, there are sweeteners that exhibit bitterness, and foods using these often have unnatural tastes compared to foods using sucrose.
Therefore, it has been proposed to add various amino acids in order to improve the taste of foods by using a non-saccharide sweetener (for example, see Patent Document 1). However, the effect of amino acids on improving the taste quality of foods containing a milk component and a non-sugar sweetener is not sufficient.

JP 2000-270804 A

  An object of the present invention is to provide an edible composition which is low in calories and has suppressed bitterness, and a food containing the same.

  That is, the edible composition of the present invention contains a milk component, a non-saccharide sweetener exhibiting a bitter taste, and a bitter taste relieving agent for relieving the bitter taste of the non-sugar sweetener, wherein the bitter taste relieving agent is a glycerophospholipid, Contains at least one of polysaccharides and polyphenols.

In the edible composition of the present invention, the bitter taste suppressant preferably further contains an alcohol.
In the edible composition of the present invention, the milk component preferably contains at least one of fresh cream, skim milk powder and sugar-free condensed milk.

In the edible composition of the present invention, preferably, the non-saccharide sweetener comprises at least one of stevia extract, arhat extract and licorice extract.
The edible composition of the present invention preferably further contains milk.

The edible composition of the present invention preferably has a milk content of 60 to 85% by mass.
In the edible composition of the present invention, the content of the bitter taste suppressant is preferably 0.05 to 7.5% by mass.

In the edible composition of the present invention, the content of the milk component is preferably 1 to 25% by mass.
In the edible composition of the present invention, the content of the non-saccharide sweetener is preferably 0.01 to 0.5% by mass.

The edible composition of the present invention preferably further contains a thickener.
In the edible composition of the present invention, the thickener preferably comprises at least one of rice flour, flour and agar.

In the edible composition of the present invention, the content of the thickener is preferably 0.01 to 2% by mass.
The edible composition of the present invention preferably has an energy amount per 100 g of 120 kcal or less.

The food of the present invention contains the above edible composition.
The food of the present invention is preferably a soft cream, ice cream, custard cream, fresh cream, sponge cake or baked confectionery.

  ADVANTAGE OF THE INVENTION According to this invention, the bitterness based on a non-saccharide sweetener can be suppressed, making it low calorie.

Hereinafter, the edible composition and the food of the present invention will be described in detail.
The edible composition of the present invention is used for producing a food, and contains a milk component, a non-saccharide sweetener exhibiting a bitter taste, and a bitter taste relieving agent for reducing the bitter taste of the non-saccharide sweetener.
By using a non-sugar sweetener, the calories of the edible composition and the dairy product can be significantly reduced as compared with the case of using sucrose (sugar sweetener) as a sweetener.

Examples of the non-sugar sweetener include stevia extract, arhat extract, licorice extract, aspartame, sucralose, saccharin sodium and the like, and one or more of these can be used in combination. .
Among them, the non-saccharide sweetener preferably contains at least one of stevia extract, arhat extract and licorice extract. Since all of these have a strong sweetness, a small amount of use can impart sweetness to the edible composition.
The content of the non-saccharide sweetener is preferably from 0.01 to 0.5% by mass, more preferably from 0.05 to 0.3% by mass. By using a non-saccharide sweetener with such a content, a necessary and sufficient sweetness can be imparted to the edible composition.

As the non-sugar sweetener, a combination of a stevia extract and an arhat extract is particularly preferable. The sweetness of the stevia extract has a slower onset of sweetness and a trailing edge in the sweetness curve compared to the sweetness of sucrose. On the other hand, the sweetness of the arhat extract has a similar degree of rise in sweetness in the sweetness curve as compared to the sweetness of sucrose.
For this reason, the sweetness of the combination of the stevia extract and the arhat extract is such that the rise of the degree of sweetness in the sweetness curve is almost the same as that of sucrose. In addition, by the action of the extract of arhat fruit, it is possible to mask the sweetness of the stevia extract, which draws off the tail. As a result, the sweetness of the combination of the stevia extract and the arhat extract is close to the sweetness of sucrose.

The plant extract as described above can be used as it is, or may be used after performing various treatments.
For example, in the Arhat extract, a causative substance (protein) of bitterness has been found, and a treatment for removing the causative substance (bitterness reducing treatment) can be performed. As a commercial product of the Rakan fruit extract that has been subjected to such a bitterness reduction treatment, there is Lakanka Pure Powder ER (manufactured by Yokohama Yushi Kogyo Co., Ltd.).

A bitter taste relieving agent is a substance that relieves (masks) the bitter taste exhibited by a non-saccharide sweetener. By containing the bitterness-mitigating agent, it is possible to prevent or suppress the taste quality of the edible composition from becoming unnatural.
The bitter taste suppressant contains at least one of glycerophospholipids, polysaccharides and polyphenols. According to the study of the present inventors, it has been found that the use of these compounds can satisfactorily alleviate the bitterness exhibited by non-saccharide sweeteners.

The glycerophospholipids include, for example, phosphatidylic acid, phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylic acid esters such as phosphatidylglycerol, and the like, and one or more of these are used in combination. can do.
Examples of the polysaccharide include dextrin, amylose, amylopectin, glucan, fructan, chitin, chitosan and the like, and one or more of these can be used in combination.

Examples of polyphenols include, for example, isohumulone, catechin, anthocyanin, tannin, isoflavone, lignan, curcumin, coumarin, resperator, hesperidin, quercetin, chlorogenic acid, ellagic acid, and the like. They can be used in combination.
The bitter taste alleviator can be added to the edible composition as a single substance, or can be added to the edible composition as a mixture containing two or more kinds.

Examples of the mixture containing glycerophospholipids include soymilk, egg yolk, yeast, and the like.
Examples of the mixture containing polyphenols include juices of various vegetables, juices of various fruits, boiled juices of various grains including pops, and extracts of various teas.
In addition, the bitter alleviating agent preferably contains an alcohol such as ethanol which does not harm the human body. By containing alcohols (particularly ethanol), the taste of the edible composition becomes milder.

Examples of the bitter taste relieving agent containing alcohols include various alcoholic beverages.
Examples of alcoholic beverages containing isohumulone as polyphenols include beers, low-malt beer, so-called third beers, and examples of alcoholic beverages containing anthocyanins (anthocyanidins) as polyphenols include red wines.
The content of the bitter taste relieving agent is preferably 0.05 to 7.5% by mass, and more preferably 0.1 to 5% by mass. By using the bitter taste reducing agent at such a content, the bitter taste due to the non-saccharide sweetener can be sufficiently reduced, and the edible composition also has an unpleasant taste (eg, astringency) due to the bitter taste reducing agent. hard.

The milk component is a component appropriately selected according to the use of the edible composition, and includes, for example, milk fat, milk protein, whey and the like.
When the use of the edible composition is a dairy product or a confectionery, the milk component preferably contains at least one of fresh cream, skim milk powder, and sugar-free condensed milk. Thereby, low calorie dairy products and sweets can be manufactured.
In addition, you may make it use a vegetable-derived thing instead of an animal-derived thing. By using a plant-derived fresh cream, the edible composition can be further reduced in calories.

When dairy products and sweets are produced, the edible composition preferably contains milk. Here, milk is a concept that includes not only milk that has been subjected to sterilization processing on raw milk but also a beverage, raw milk before subjected to sterilization processing, and raw milk that has only been milked and has not been subjected to any processing. .
The milk is preferably milk from cows, but may be milk from other mammals such as buffaloes, goats, sheep, horses and donkeys.

In this case, the content of milk is preferably from 60 to 85% by mass, and more preferably from 65 to 80% by mass. When the use of the edible composition is fresh cream, the addition of milk is omitted, and only fresh cream is used as a milk component.
When the edible composition contains milk, the content of the milk component is preferably 1 to 25% by mass, more preferably 5 to 20% by mass.

  When milk is used in combination, the mixture with the milk component can be used after lactic acid fermentation. For example, it can be used as cream cheese (non-ripened soft cheese) in which whey is removed from a fermented lactic acid product. By using cream cheese, the taste quality of the edible composition can be improved. When using cream cheese (lactic acid fermented product), the content of cream cheese is preferably 0.5 to 15% by mass, and more preferably 1 to 10% by mass.

When the edible composition itself needs to have a certain degree of viscosity, such as a soft ice cream or an ice cream, the edible composition preferably further contains a thickener.
Examples of the thickener include rice flour, flour, agar, pectin, guar gum, xanthan gum, tamarind gum, carrageenan, carboxymethylcellulose, gelatin and the like, and one or more of these may be used in combination. Can be.
Normally, processed sucrose products (eg, starch syrup, condensed milk, etc.) are used to impart viscosity to soft ice cream or ice cream, but instead of using the above thickener, soft sucrose is used. An increase in the calories of cream and ice cream can be suppressed.

Above all, the thickener preferably contains at least one of rice flour, flour and agar. Since these thickeners exhibit a sufficient thickening action with a small amount, it is possible to prevent the taste quality of the edible composition and the texture when processed into food from changing.
The content of the thickener is preferably from 0.01 to 2% by mass, more preferably from 0.1 to 1.5% by mass. As a result, changes in taste and texture can be more reliably reduced.
When the use of the edible composition is soft cream or ice cream, the edible composition preferably contains egg white. The content of egg white is not particularly limited, but is preferably 5 to 15% by mass.

  Furthermore, when the use of the edible composition is a soft cream, guar gum may be used as a thickener. This makes it possible to carry out this operation very smoothly when the edible composition is squeezed out of the machine and shaped into a soft cream. In addition, since the edible composition has an appropriate viscosity (viscosity) without cooling to an extremely low temperature, it can be prevented from being cut off in the middle. In other words, when guar gum is used as a thickener, complicated operations such as strict temperature control can be omitted when producing a soft ice cream. In addition, the texture of the soft ice cream can be a texture close to gelato, that is, a texture that many people prefer in summer. In addition, guar gum has a good compatibility with a bitter alleviating agent and the like, so that soft cream can be finished to an extremely natural texture.

Such an edible composition preferably has an energy amount per 100 g of 120 kcal or less, and more preferably 100 to 110 kcal. The GI value is preferably 30 or less, and more preferably 24-28. With such an energy content and / or GI value, the edible composition can be said to be sufficiently low in calories.
The food of the present invention contains the edible composition as described above. For example, the food of the present invention can be produced by cooling, molding, steaming after molding, baking after molding, and the like. Before manufacturing the food, depending on the type of the food, other ingredients necessary for the food may be added to the edible composition.

Such foods include, for example, dairy products such as milk drinks, carbonated drinks, coffee, tea, drinks such as pudding, yogurt, fresh cream, soft ice cream, ice cream, ice milk, lacto ice, custard cream, and chocolate. , Confectionery such as sponge cake and baked confectionery, and seasoned foods such as ketchup and sauce.
Among them, as foods, dairy products are preferred, and soft cream, ice cream, custard cream, fresh cream, sponge cake or baked confectionery are more preferred. This is because there is a particularly high demand for reducing the calories in these foods.

  The edible composition and food of the present invention have been described above, but the present invention is not limited to these. For example, the edible composition and the food of the present invention may each contain other optional components, or may be replaced with other components that perform the same function.

Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto.
(Example 1)
An edible composition having the composition shown in Table 1 below was prepared and kneaded at −4 ° C. to produce a soft cream.
The energy amount per 100 g of the obtained soft ice cream was 105.6 kcal, the GI value was 27.1, the water content was 81.3 g, the protein was 5.0 g, and the lipid was 6.8 g.

(Example 2)
An edible composition having the composition shown in Table 2 below was prepared and kneaded at −4 ° C. to produce a soft cream.
The energy amount per 100 g of the obtained soft ice cream was 106.7 kcal, the GI value was 27.3, the water content was 81.2 g, the protein was 5.0 g, and the lipid was 6.9 g.

(Example 3)
First, 50 parts by mass of enzymatically decomposed lecithin, 49.88 parts by mass of branched dextrin, and 0.12 parts by mass of a vitamin E mixture were mixed to prepare a dextrin-containing preparation (bitter alleviator).
Using this dextrin-containing preparation, an edible composition having the composition shown in Table 3 below was prepared and kneaded at -4 ° C to produce a soft cream.
The energy amount per 100 g of the obtained soft ice cream was 107.1 kcal, the GI value was 27.2, the water content was 80.9 g, the protein was 5.0 g, and the lipid was 6.9 g.

(Example 4)
An edible composition having the composition shown in Table 4 below was prepared using the dextrin-containing preparation prepared in Example 3, and kneaded at -4 ° C to produce a soft cream.
The energy amount per 100 g of the obtained soft ice cream was 104.9 kcal, the GI value was 27.2, the water content was 81.3 g, the protein was 4.9 g, and the lipid was 6.7 g.

(Example 5)
First, using a filter capable of adsorbing polyphenols and ethanol as an extraction solvent, a sugarcane extract was obtained from the residue after squeezing sugarcane. Dextrin as an excipient was mixed with the obtained sugar cane extract to prepare a dextrin-containing preparation (bitter alleviator).
Using this dextrin-containing preparation, an edible composition having the composition shown in Table 5 below was prepared and kneaded at -4 ° C to produce a soft cream.
The energy amount per 100 g of the obtained soft ice cream was 104.8 kcal, the GI value was 27.1, the water content was 81.3 g, the protein was 4.9 g, and the lipid was 6.7 g.

(Comparative Example 1)
An edible composition having the composition shown in Table 6 below was prepared and kneaded at -4 ° C to produce a soft serve.
The amount of energy per 100 g of the obtained soft ice cream was 115.4 kcal, the GI value was 27.6, the water content was 80.2 g, the protein was 5.0 g, and the lipid was 7.9 g.

(Comparative Example 2)
An edible composition having the composition shown in Table 7 below was prepared and kneaded at −4 ° C. to produce a soft ice cream.
The energy amount per 100 g of the obtained soft ice cream was 168.2 kcal, the GI value was 38.4, the water content was 65.5 g, the protein was 5.5 g, and the lipid was 7.5 g.

The same ten soft drinks obtained in each Example and each Comparative Example were eaten by the same ten persons, respectively, and evaluated for taste quality.
As a result, the soft ice cream obtained in each example had a sweetness close to that of the normal soft ice cream obtained in Comparative Example 2.
In addition, in the soft serve obtained in Comparative Example 1, up to 9 out of 10 persons answered that bitter taste was felt because the use of the bitter alleviating agent was omitted. All ten responded that they did not feel bitter.
Furthermore, 10 out of 10 persons answered that the soft ice cream obtained in Example 5 had a texture close to gelato.

Claims (8)

Milk ingredients,
A non-sugar sweetener exhibiting bitterness,
A bitterness-mitigating agent that alleviates the bitterness of the non-saccharide sweetener,
An edible composition, wherein the bitter taste-mitigating agent comprises at least one of glycerophospholipids, polysaccharides and polyphenols.   The edible composition according to claim 1, wherein the bitter alleviating agent further comprises an alcohol.   The edible composition according to claim 1 or 2, wherein the milk component includes at least one of fresh cream, skim milk powder and sugar-free condensed milk.   The edible composition according to any one of claims 1 to 3, wherein the non-sugar sweetener comprises at least one of stevia extract, arhat extract, and licorice extract.   The edible composition according to any one of claims 1 to 4, further comprising milk.   The edible composition according to any one of claims 1 to 5, further comprising a thickener.   The edible composition according to claim 6, wherein the thickener comprises at least one of rice flour, flour, and agar.   A food comprising the edible composition according to claim 1.