JP7671052B2 - Warabimochi-like food and its manufacturing method - Google Patents
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- 235000013305 food Nutrition 0.000 title claims description 69
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 64
- BJHIKXHVCXFQLS-PUFIMZNGSA-N D-psicose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C(=O)CO BJHIKXHVCXFQLS-PUFIMZNGSA-N 0.000 claims description 53
- 229920002472 Starch Polymers 0.000 claims description 42
- 235000019698 starch Nutrition 0.000 claims description 42
- 239000008107 starch Substances 0.000 claims description 40
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 29
- 239000000845 maltitol Substances 0.000 claims description 28
- 235000010449 maltitol Nutrition 0.000 claims description 28
- 229940035436 maltitol Drugs 0.000 claims description 28
- 150000005846 sugar alcohols Chemical class 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 15
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 11
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 10
- 239000000600 sorbitol Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 240000003183 Manihot esculenta Species 0.000 claims description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 3
- 229940032147 starch Drugs 0.000 description 33
- 239000000203 mixture Substances 0.000 description 11
- 150000008163 sugars Chemical class 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 5
- 238000009472 formulation Methods 0.000 description 4
- 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 3
- 240000005893 Pteridium aquilinum Species 0.000 description 3
- 235000009936 Pteridium aquilinum Nutrition 0.000 description 3
- 244000046146 Pueraria lobata Species 0.000 description 3
- 235000010575 Pueraria lobata Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 150000002402 hexoses Chemical class 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 1
- 241000055285 Astraea <gastropod> Species 0.000 description 1
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 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
- 239000005715 Fructose Substances 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- -1 granulated Substances 0.000 description 1
- 238000007542 hardness measurement Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229940080313 sodium starch Drugs 0.000 description 1
- 239000008279 sol Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Confectionery (AREA)
Description
本発明は、わらび餅様食品及びその製造方法に関する。 The present invention relates to warabimochi-like foods and their manufacturing methods.
わらび餅・くず餅は、適度な弾力と粘りのある独特の食感と透明感を有する和菓子である。わらび餅は、本来、蕨の根から採取される澱粉（蕨粉）を、くず餅は、本来、葛の根から採取される澱粉（葛粉）を水に溶き、砂糖を加えて火にかけ、澱粉が糊化するまでよく練り上げて 冷やし固めたものである。しかし、蕨粉と葛粉は極めて高価で入手困難であるため、現在では、甘藷澱粉やタピオカ澱粉など比較的大量生産されて容易に入手できる澱粉に代替されている。また、植物から採取した澱粉そのものは、いずれの植物由来であっても、一旦糊化したあとに放置すれば老化により白濁し、見た目だけでなく食感も悪くなるため、これを改善しようと加工澱粉がよく用いられる（特許文献１、２）。 Warabimochi and kuzumochi are Japanese sweets with a unique texture and transparency that is moderately elastic and sticky. Warabimochi is made by dissolving starch (warabi starch) originally extracted from the roots of bracken, and kuzumochi is made by dissolving starch (kudzu starch) originally extracted from the roots of kudzu, in water, adding sugar, heating the mixture, kneading it well until the starch gelats, and then cooling it down to harden it. However, warabi starch and kudzu starch are extremely expensive and difficult to obtain, so they are now being replaced by starches that are relatively mass-produced and easily available, such as sweet potato starch and tapioca starch. In addition, starch extracted from plants, regardless of the plant origin, becomes cloudy due to aging if left to stand after gelatinization, which deteriorates not only the appearance but also the texture, so processed starch is often used to improve this (Patent Documents 1 and 2).
一方、Ｄ－プシコース（Ｄ－アルロース）は、甘味が砂糖の約６０～７０％でありながらカロリーがほぼゼロであることに加え、血糖上昇抑制等の生理機能があることから、糖類の代替として菓子製品全般に利用されている（特許文献３）。しかし、Ｄ－プシコースを、上述の甘藷澱粉やタピオカ澱粉、それらの加工澱粉を主体とするわらび餅様食品やくず餅様食品（以下、単に「わらび餅様食品」という。）に用いると、成型に必要な保形性がなくなって成型しづらくなるだけでなく、わらび餅様食品に独特の適度な弾力と歯切れが失われるという問題がある。 On the other hand, D-psicose (D-allulose) is used in general confectionery products as a substitute for sugar because it has approximately 60-70% of the sweetness of sugar, has almost no calories, and has physiological functions such as suppressing blood sugar rise (Patent Document 3). However, when D-psicose is used in warabimochi-like foods and kuzumochi-like foods (hereinafter simply referred to as "warabimochi-like foods") that are mainly made of the above-mentioned sweet potato starch, tapioca starch, or processed starches, not only does it lose the shape retention required for molding, making it difficult to mold, but it also loses the moderate elasticity and crispness that are unique to warabimochi-like foods.
本発明の目的は、Ｄ－プシコース入りでありながら、成型しやすく、従来品と同等の弾力と歯切れ感があるわらび餅様食品及びその製造方法を提供することにある。 The object of the present invention is to provide a warabimochi-like food product that contains D-psicose but is easy to mold and has the same elasticity and crispness as conventional products, and a method for producing the same.
本発明者らは、かかる課題を解決すべく種々検討したところ、Ｄ－プシコース入りのわらび餅様食品の製造時に特定の糖アルコール、具体的にはソルビトール又はマルチトールから選ばれる一以上を特定量添加することにより、上記課題を解決できることを見出した。 The inventors conducted various studies to solve this problem, and discovered that the above problem can be solved by adding a specific amount of a specific sugar alcohol, specifically one or more selected from sorbitol and maltitol, during the production of warabimochi-like foods containing D-psicose.
すなわち、本発明は、以下の［１］～［７］から構成されるものであって、第一の発明は、［１］～［５］記載のわらび餅用食品の製造方法である。
［１］澱粉、砂糖、Ｄ－プシコース及び水を含んでなるわらび餅様食品の製造方法であって、（Ａ）砂糖、Ｄ－プシコース及び糖アルコールの合計において、該糖アルコールを７．５～３７．５質量％で配合する工程と、（Ｂ）Ｂｒｉｘが３０～５０となるまで加熱攪拌する工程と、（Ｃ）冷やし固める工程を含む、わらび餅様食品の製造方法。
［２］砂糖、Ｄ－プシコース及び糖アルコールの合計において、Ｄ－プシコースが１０～５０質量％で配合される、上記［１］記載のわらび餅様食品の製造方法。
［３］糖アルコールが、ソルビトール及びマルチトールから選ばれる一以上である、上記［１］又は［２］に記載のわらび餅様食品の製造方法。
［４］澱粉が、タピオカ及び甘藷から選ばれる一以上を原料とする澱粉である、上記［１］～［３］のいずれか一に記載のわらび餅様食品の製造方法。
［５］澱粉が、ヒドロキシプロピル化澱粉及びアセチル化澱粉から選ばれる一以上である、上記［１］～［４］のいずれか一に記載のわらび餅用食品の製造方法。
That is, the present invention is composed of the following [1] to [7], and the first invention is a method for producing a warabimochi food product described in [1] to [5].
[1] A method for producing a warabimochi-like food comprising starch, sugar, D-psicose and water, the method comprising: (A) a step of blending the sugar alcohol in an amount of 7.5 to 37.5 mass% based on the total mass of the sugar, D-psicose and sugar alcohol; (B) a step of heating and stirring until the Brix reaches 30 to 50; and (C) a step of cooling and solidifying.
[2] The method for producing the warabimochi-like food according to the above-mentioned [1], wherein D-psicose is blended in an amount of 10 to 50 mass% based on the total amount of sugar, D-psicose and sugar alcohol.
[3] The method for producing a warabimochi-like food according to the above-mentioned [1] or [2], wherein the sugar alcohol is one or more selected from sorbitol and maltitol.
[4] The method for producing a warabimochi-like food according to any one of the above [1] to [3], wherein the starch is made from one or more raw materials selected from tapioca and sweet potato.
[5] The method for producing a food for warabimochi according to any one of [1] to [4] above, wherein the starch is one or more selected from hydroxypropylated starch and acetylated starch.
第二の発明は、以下［６］記載のわらび餅様食品である。
［６］澱粉、砂糖、Ｄ－プシコース、糖アルコール、及び水を含んでなるわらび餅様食品であって、砂糖、Ｄ－プシコース及び糖アルコールの合計量を１００としたときに、それぞれを（８２．５～１２．５）：（１０～５０）：（７．５～３７．５）の比率で含む、Ｂｒｉｘ３０～５０のわらび餅様食品。
The second invention is a warabimochi-like food product described in [6] below.
[6] A warabimochi-like food comprising starch, sugar, D-psicose, a sugar alcohol, and water, the warabimochi-like food having a Brix of 30 to 50, the sugar, D-psicose, and sugar alcohol being contained in a ratio of (82.5 to 12.5):(10 to 50):(7.5 to 37.5) when the total amount of the sugar, D-psicose, and sugar alcohol is taken as 100.
第三の発明は、以下［７］記載の、Ｄ－プシコースを含むわらび餅様食品の食感を改善する方法である。
［７］澱粉、砂糖、Ｄ－プシコース及び水を含んでなるＢｒｉｘ３０～５０のわらび餅様食品の製造において、砂糖、Ｄ－プシコース及び糖アルコールの合計において、該糖アルコールを７．５～３７．５質量％となるよう配合することを特徴とする、Ｄ－プシコースを含むわらび餅様食品の食感を改善する方法。
The third invention is a method for improving the texture of a warabimochi-like food containing D-psicose, as described in [7] below.
[7] A method for improving the texture of a warabimochi-like food containing D-psicose, comprising producing a warabimochi-like food having a Brix of 30 to 50 comprising starch, sugar, D-psicose and water, the method comprising blending the sugar alcohol in an amount of 7.5 to 37.5 mass% of the total amount of sugar, D-psicose and sugar alcohol.
本発明によれば、Ｄ－プシコース入りでありながら、成型しやすく、従来品と同等の弾力と歯切れ感のあるわらび餅様食品を提供することができる。 According to the present invention, it is possible to provide a warabimochi-like food that contains D-psicose, yet is easy to mold and has the same elasticity and crispness as conventional products.
本発明における「わらび餅様食品」とは、澱粉を水に溶き、砂糖などの糖を加えて火にかけ、澱粉が糊化するまでよく加熱攪拌し、冷やし固めたものをいう。より詳細には、澱粉１０～２０質量部を水５０～８０質量部に溶き、砂糖１０～４０質量部を加え、加熱して練り上げたときのＢｒｉｘが３０～５０となったゾルを冷やし固めたものである。 In the present invention, "warabimochi-like food" refers to a product prepared by dissolving starch in water, adding sugar or other sugar, heating and stirring thoroughly until the starch gelats, and then cooling and solidifying. More specifically, 10 to 20 parts by mass of starch is dissolved in 50 to 80 parts by mass of water, adding 10 to 40 parts by mass of sugar, and heating and kneading the mixture until the sol has a Brix of 30 to 50, which is then cooled and solidified.
ここでいう「澱粉」は、未加工澱粉を含むものの、主には「加工澱粉」であり、具体的には、ヒドロキシプロピル化又はアセチル化された澱粉であって、さらには架橋化やα化されたものを含む。また、これらのほか、オクテニルコハク酸澱粉ナトリウムやアジピン酸架橋澱粉を用いることもできる。また、澱粉の原料は、特に限定されるものではないが、タピオカ澱粉又は甘藷澱粉であることが好ましい。 The term "starch" as used here includes unmodified starch, but is primarily "modified starch", specifically hydroxypropylated or acetylated starch, and further includes cross-linked or gelatinized starch. In addition to these, sodium starch octenyl succinate and adipate cross-linked starch can also be used. The starch raw material is not particularly limited, but tapioca starch or sweet potato starch is preferred.
ここにいう「砂糖」は、いわゆる砂糖のほか、食品一般に用いられうる糖一般、例えば、果糖、オリゴ糖、水飴、トレハロースなど甘味を有する重合度１～１０程度の糖を適宜含んでよく、便宜上、ここにいう「砂糖」に含む。また、これら砂糖の形態は、粉末品、造粒品、液状品などいずれの形態でもよく、これらのうち一種を単独で又は二種以上を混合して用いることができる。ただし、ここにいう「砂糖」には、後述する、本発明の必須成分であるマルチトール及び／又はソルビトールは含まない。 The term "sugar" as used herein includes not only commonly known sugar, but also sugars generally used in food, such as fructose, oligosaccharides, starch syrup, trehalose, and other sweet sugars with a degree of polymerization of about 1 to 10, and for convenience, is included in the term "sugar" as used herein. Furthermore, these sugars may be in any form, such as powder, granulated, or liquid, and one of these may be used alone or two or more may be mixed together. However, the term "sugar" as used herein does not include maltitol and/or sorbitol, which are essential ingredients of the present invention, as described below.
本発明のわらび餅様食品は、従来品より低カロリーとすることを目的に、わらび餅様食品の原料である砂糖の少なくとも１０質量％以上をＤ－プシコースに置き換えたものであり、「カロリーオフ」などを商品に標榜することを目的とするときは、１０～５０質量％、より好ましくは３０～５０質量％をＤ－プシコースに置き換えたものである。本発明に用いるＤ－プシコースは、Ｄ－プシコースを含む限り、どのような形態のものでもよく、従来品からのカロリー減を達成できる限りにおいて、他の糖を含む混合品を用いることもできる。国内で入手できる市販品としては、「ＡＳＴＲＡＥＡ」（Ｄ－プシコース規格純度９５％以上）や、「レアシュガースウィート」（Ｄ－プシコースを含む糖混合液）（いずれも松谷化学工業株式会社の製品）がある。 In the warabimochi-like food of the present invention, at least 10% by mass of the sugar, which is the raw material of the warabimochi-like food, is replaced with D-psicose in order to make it lower in calories than conventional products. When the aim is to advertise the product as "low in calories", 10 to 50% by mass, more preferably 30 to 50% by mass, is replaced with D-psicose. The D-psicose used in the present invention may be in any form as long as it contains D-psicose, and a mixture containing other sugars may also be used as long as it achieves a calorie reduction compared to conventional products. Commercially available products in Japan include "ASTRAEA" (D-psicose standard purity of 95% or more) and "Rare Sugar Sweet" (sugar mixture containing D-psicose) (both products of Matsutani Chemical Industry Co., Ltd.).
本発明のわらび餅様食品は、上述のとおりＤ－プシコースを含むものであるが、Ｄ－プシコースを添加すると弾力が低下して歯切れが悪いものとなるため、これを改善すべく、六炭糖を構成糖とする糖アルコール、具体的には、マルチトール及びソルビトールから選ばれる一以上を添加することを特徴とする。マルチトールは、マルトース（六炭糖のブドウ糖を構成糖とする二糖）に水素添加したものであり、ソルビトールはブドウ糖に水素添加したものである。これらは、市販品として容易に入手することができ、例えば、三菱商事ライフサイエンス社の「アマルティＭＲ５０」（マルチトール）や、物産フードサイエンス社の「ソルビトールＦＰ」が挙げられる。以降、便宜上、本明細書において、「マルチトール及び／又はソルビトール」を「マルチトール等」ということもある。 The warabimochi-like food of the present invention contains D-psicose as described above, but the addition of D-psicose reduces elasticity and makes the food less crisp, so in order to improve this, a sugar alcohol having a hexose as its constituent sugar, specifically one or more selected from maltitol and sorbitol, is added. Maltitol is a hydrogenated form of maltose (a disaccharide having a hexose glucose as its constituent sugar), and sorbitol is a hydrogenated form of glucose. These are readily available as commercial products, such as Mitsubishi Corporation Life Sciences' "Amalty MR50" (maltitol) and Bussan Food Science's "Sorbitol FP." Hereinafter, for convenience, "maltitol and/or sorbitol" may be referred to as "maltitol, etc." in this specification.
本発明の効果を得るためには、マルチトール等の添加割合が重要であり、砂糖、Ｄ－プシコース及びマルチトール等の合計におけるマルチトール等の占める割合が、少なくとも７．５質量％以上であることを要する。ただし、マルチトール等は、Ｄ－プシコース添加により失われたわらび餅様食品の保形性を回復させる効果は高いものの、多用すると食感（弾力と歯切れ）が悪くなるため、３７．５質量％を超えないことが望ましい。すなわち、マルチトール等の添加量は、好ましくは７．５～３７．５質量％、より好ましくは１０～３０質量％、さらに好ましくは１２．５～２５質量％である。また、Ｄ－プシコースを添加することによって低カロリーとなったわらび餅様食品のカロリー値を再び上げないように、マルチトール等は、砂糖の置き換えとして用いることが望ましい。 In order to obtain the effects of the present invention, the proportion of maltitol, etc. added is important, and the proportion of maltitol, etc. in the total of sugar, D-psicose, and maltitol, etc. must be at least 7.5% by mass. However, although maltitol, etc. is highly effective in restoring the shape retention of warabimochi-like foods lost by the addition of D-psicose, if used in large quantities, the texture (elasticity and crispness) deteriorates, so it is desirable that the amount of maltitol, etc. added does not exceed 37.5% by mass. In other words, the amount of maltitol, etc. added is preferably 7.5 to 37.5% by mass, more preferably 10 to 30% by mass, and even more preferably 12.5 to 25% by mass. Furthermore, it is desirable to use maltitol, etc. as a replacement for sugar so as not to increase the calorie value of warabimochi-like foods that have been made low in calories by the addition of D-psicose.
本発明において、わらび餅用食品の「食感が改善された」とは、Ｄ－プシコースをわらび餅用食品に添加したときに生じる食感の悪化、すなわち、弾力の低下と歯切れの悪さが改善されたことをいい、具体的には、Ｄ－プシコース無添加のわらび餅用食品との比較において、同等の硬さ及び食感になることをいう。硬さの比較は、物性測定器（レオメータ）により行うことができ、例えば、クリープメーター（（株）山電「ＲＥ－２－３３００５Ｂ」）を用いて、５０％地点荷重（Ｎ）（プランジャーを一定の速度で測定歪率の５０％地点まで降下させたときの荷重）の比較によって行うことができる。サンプルが硬いほど５０％地点荷重は大きくなるところ、例えば、φ８５ｍｍ×１５ｍｍのシャーレにわらび餅様食品サンプルを充填し、接触面直径１６ｍｍ（プランジャ―型式：Ｐ－３）を用いて速度１ｍｍ／ｓｅｃで測定した場合に、Ｄ－プシコース無添加わらび餅用食品の測定値を１．０としたときの相対値が、０．９～１．１、より好ましくは０．９５～１．０５であれば、わらび餅様食品の硬さが改善されたとみることができる。なお、この測定は、一つのサンプルについて少なくとも４回行い、その平均値をもって評価することが望ましい。もっとも、この硬さの数値のみによっては、実際の食感（口の中で噛んだときの弾力及び歯切れ）を反映した評価としては不十分であるため、硬さが好ましい試料について、さらに官能評価による評価を加えることが望ましい。例えば、パネラー１０名による官能評価であれば、対照品と同等の食感を有すると評価したパネラーが７人以上のときに「〇」、５又は６人のときに「△」、４人以下のときに「×」として、食感の評価をすることができる。 In the present invention, "improved texture" of warabimochi food means that the deterioration in texture that occurs when D-psicose is added to warabimochi food, i.e., the loss of elasticity and poor crispness, has been improved, and specifically means that the hardness and texture are equivalent to those of warabimochi food to which D-psicose is not added. Hardness comparisons can be made using a physical property measuring device (rheometer), for example, by using a creep meter (Yamaden Co., Ltd. "RE-2-33005B") to compare the 50% load (N) (the load when the plunger is lowered to 50% of the measured strain rate at a constant speed). The harder the sample, the higher the 50% load. For example, when a warabimochi-like food sample is filled in a petri dish of φ85 mm×15 mm and measured at a speed of 1 mm/sec using a contact surface diameter of 16 mm (plunger type: P-3), the hardness of the warabimochi-like food can be considered to be improved if the relative value is 0.9 to 1.1, more preferably 0.95 to 1.05, relative to the measured value of a warabimochi food without D-psicose, which is 1.0. It is preferable to perform this measurement at least four times for one sample and evaluate the average value. However, since the hardness value alone is insufficient to reflect the actual texture (elasticity and crispness when chewed in the mouth), it is preferable to further evaluate samples with a preferable hardness by sensory evaluation. For example, in a sensory evaluation by 10 panelists, texture can be rated as follows: if 7 or more panelists rate the product as having the same texture as the control product, it is marked as "Good", if 5 or 6 panelists rate it as having the same texture as the control product, it is marked as "Good", and if 4 or fewer panelists rate it as having the same texture as the control product, it is marked as "Poor".
以下、本発明について具体的に説明するが、本発明はこれに限定されるものでない。なお、配合における「％」は、「質量％」である。また、わらび餅様食品は、試験区毎に１５００ｇの量で試作したが、配合表には「澱粉」を１００質量部としたときの相対質量部で示す。 The present invention will be described in detail below, but the present invention is not limited thereto. Note that "%" in the formulation is "% by mass". Also, 1500 g of warabimochi-like food was produced for each test plot, but the formulation table shows the relative parts by mass when "starch" is taken as 100 parts by mass.
＜Ｄ－プシコースを添加したときのわらび餅様食品の硬さ＞
まず、Ｄ－プシコースをわらび餅様食品に添加したときの硬さ及び食感を確認した。わらび餅様食品の調製方法と硬さの測定方法は［表１］に、わらび餅様食品を調製するための具体的な配合は［表２］に示す。評価結果は［表２］の下方にあわせて示す。
<Hardness of warabimochi-like food when D-psicose is added>
First, the hardness and texture were confirmed when D-psicose was added to a warabimochi-like food. The preparation method and hardness measurement method for the warabimochi-like food are shown in [Table 1], and the specific blending ratio for preparing the warabimochi-like food is shown in [Table 2]. The evaluation results are also shown at the bottom of [Table 2].
配合中、砂糖の１０％以上をＤ－プシコースに置き換えると、５０％地点荷重（Ｎ）の相対値が小さくなり、わらび餅様食品の硬さは低下した。また、食感（弾力と歯切れ）も悪くなることから、これらを改善する方法を検討することとした。 When 10% or more of the sugar was replaced with D-psicose during the blending process, the relative value of the 50% point load (N) decreased, and the hardness of the warabimochi-like food decreased. In addition, the texture (elasticity and crispness) also deteriorated, so we decided to investigate ways to improve these.
＜Ｄ－プシコース入りわらび餅様食品に各種糖を添加したときの効果－１＞
砂糖の５０％をＤ－プシコースに置き換えるわらび餅様食品の配合において、砂糖の１２．５％を各種糖に置き換えたときの硬さと食感を調べた。わらび餅様食品の調製のための具体的な配合は［表３］に示す。わらび餅様食品の調製方法、硬さの測定方法、官能評価方法は、上の試験と同じである。評価結果は［表３］の下方に示す。なお、先の試験において、Ｄ－プシコースを添加して長時間加熱攪拌すると着色が観察されたため、この着色を避ける（見た目による先入観をパネラーに与えないようにする）べく、以降、Ｄ－プシコースを含む試験区については、加熱攪拌時間を若干短縮する目的で、原料配合時の水量が対照（試験１）より若干少なくなっている。但し、加熱攪拌終了時のＢｒｉｘはすべての試験区で４４である。
<Effect of adding various sugars to warabimochi-like foods containing D-psicose-1>
In a warabimochi-like food formulation in which 50% of the sugar was replaced with D-psicose, the hardness and texture were examined when 12.5% of the sugar was replaced with various sugars. The specific formulation for preparing the warabimochi-like food is shown in [Table 3]. The preparation method of the warabimochi-like food, the method for measuring the hardness, and the method for the sensory evaluation were the same as those in the above test. The evaluation results are shown at the bottom of [Table 3]. In the previous test, coloring was observed when D-psicose was added and heated and stirred for a long period of time, so in order to avoid this coloring (so as to avoid giving the panelists a preconceived idea based on appearance), the amount of water used when mixing the ingredients was slightly less than that of the control (Test 1) for the test groups containing D-psicose in the following test groups in order to slightly shorten the heating and stirring time. However, the Brix at the end of heating and stirring was 44 in all test groups.
配合中、砂糖の５０％をＤ－プシコースに置き換えることにより食感が悪くなるわらび餅様食品において、さらに砂糖の１２．５％をソルビトール（試験７）又はマルチトール（試験９）に置き換えると、Ｄ－プシコース添加により悪化する食感が改善し、弾力と歯切れに優れるわらび餅用食品となった。一方、砂糖の１２．５％をグルコース（試験６）、マルトース（試験８）又はエリスリトール（試験１０）に置き換えても、同様の効果はみられなかった。 In a warabimochi-like food product in which the texture deteriorates when 50% of the sugar is replaced with D-psicose, when 12.5% of the sugar is further replaced with sorbitol (Test 7) or maltitol (Test 9), the texture that deteriorates due to the addition of D-psicose is improved, resulting in a warabimochi food product with excellent elasticity and crispness. On the other hand, the same effect was not seen when 12.5% of the sugar was replaced with glucose (Test 6), maltose (Test 8) or erythritol (Test 10).
＜Ｄ－プシコース入りわらび餅様食品に各種糖を添加したときの効果－２＞
次に、配合中、砂糖の５０％をＤ－プシコースに置き換えるわらび餅様食品において、さらに砂糖の５％、７．５％、１２．５％、２５％、３７．５％又は５０％をマルチトールに置き換えたときの硬さと食感を調べた。わらび餅様食品の調製のための具体的な配合は［表４］に示す。わらび餅様食品の調製方法、硬さの測定方法、官能評価方法は、すべて上の試験と同じである。評価結果は［表４］の下方にあわせて示す。
<Effect of adding various sugars to warabimochi-like foods containing D-psicose-2>
Next, in a warabimochi-like food in which 50% of the sugar was replaced with D-psicose, the hardness and texture were examined when 5%, 7.5%, 12.5%, 25%, 37.5% or 50% of the sugar was further replaced with maltitol. The specific blend for preparing the warabimochi-like food is shown in [Table 4]. The method for preparing the warabimochi-like food, the method for measuring hardness and the method for sensory evaluation were all the same as in the above test. The evaluation results are also shown at the bottom of [Table 4].
砂糖の５０％をＤ－プシコースに置き換えることにより食感が悪くなるわらび餅様食品において、砂糖の１２．５％をマルチトールに置き換えたとき（試験９）と同様、砂糖の２５％をマルチトールに置き換えたときにも、良好な硬さ及び食感となった（試験１３）。また、砂糖の７．５％又は３７．５％をマルチトールに置き換えると、効果はやや劣るものの、食感は良好なものとなった（試験１２、１４）。一方、砂糖の５％又は５０％をマルチトールに置き換えても、食感は改善しなかった。 In warabimochi-like foods, in which the texture deteriorates when 50% of the sugar is replaced with D-psicose, good hardness and texture were obtained when 25% of the sugar was replaced with maltitol (Test 13), as was the case when 12.5% of the sugar was replaced with maltitol (Test 9). Furthermore, when 7.5% or 37.5% of the sugar was replaced with maltitol, the effect was somewhat less, but the texture was good (Tests 12 and 14). On the other hand, replacing 5% or 50% of the sugar with maltitol did not improve the texture.
＜Ｄ－プシコース入りわらび餅様食品に各種糖を添加したときの効果－３＞
次に、配合中、砂糖の３０％をＤ－プシコースに置き換えるわらび餅様食品において、さらに砂糖の５％、１２．５％、２５％、３７．５％を各種糖に置き換えたときの硬さと食感を調べた。わらび餅様食品の調製のための具体的な配合は［表５］に示す。わらび餅様食品の調製方法、硬さの測定方法、官能評価方法は、すべて上の試験と同じである。評価結果は［表５］の下方にあわせて示す。
<Effect of adding various sugars to warabimochi-like foods containing D-psicose-3>
Next, in a warabimochi-like food in which 30% of the sugar was replaced with D-psicose, the hardness and texture were examined when 5%, 12.5%, 25%, and 37.5% of the sugar was further replaced with various sugars. The specific blend for preparing the warabimochi-like food is shown in [Table 5]. The preparation method of the warabimochi-like food, the method for measuring hardness, and the method for sensory evaluation were all the same as in the above test. The evaluation results are also shown at the bottom of [Table 5].
配合中、砂糖の３０％をＤ－プシコースに置き換えたわらび餅様食品においても、さらに砂糖の１２．５％又は２５％をマルチトールに置き換えると、良好な硬さ及び食感となった。また、砂糖の３７．５％をマルチトールに置き換えると、効果はやや劣るものの、食感は良好なものとなった（試験１９）。一方、砂糖の５％をマルチトールに置き換えても、食感は改善しなかった。 In a warabimochi-like food in which 30% of the sugar was replaced with D-psicose, further replacing 12.5% or 25% of the sugar with maltitol resulted in good hardness and texture. Furthermore, replacing 37.5% of the sugar with maltitol resulted in a good texture, although the effect was somewhat less pronounced (Test 19). On the other hand, replacing 5% of the sugar with maltitol did not improve the texture.
＜Ｄ－プシコース入りわらび餅様食品に各種糖を添加したときの効果－４＞
次に、加工澱粉でなく、未加工澱粉を用いたわらび餅様食品においても同様の効果がみられるかについて検討した。未加工澱粉を用いた試験２０のわらび餅様食品の硬さを１．００として相対値を算出したこと以外は、上の試験と同じ方法で試験を行った（配合は表６。結果もあわせて示す。）。
<Effect of adding various sugars to warabimochi-like foods containing D-psicose-4>
Next, we investigated whether a similar effect would be observed in a warabimochi-like food using unmodified starch instead of modified starch. The test was conducted in the same manner as the above test, except that the hardness of the warabimochi-like food in Test 20, which used unmodified starch, was set at 1.00 and the relative values were calculated (the composition is shown in Table 6, and the results are also shown).
配合中、砂糖の５０％をＤ－プシコースに置き換えると、加工澱粉のとき同様、食感が悪化した（試験２１）。そこで、さらに砂糖の１２．５％をマルチトールに置き換えたところ、良好な硬さ及び食感となった（試験２２）。 When 50% of the sugar was replaced with D-psicose during the blending process, the texture deteriorated, similar to when processed starch was used (Test 21). Therefore, when 12.5% of the sugar was further replaced with maltitol, good hardness and texture were achieved (Test 22).
Claims (6)
（Ａ）砂糖、Ｄ－プシコース及び糖アルコールの合計において、該糖アルコールを７．５～３７．５質量％で配合する工程と、
（Ｂ）Ｂｒｉｘが３０～５０となるまで加熱攪拌する工程と、
（Ｃ）冷やし固める工程を含み、
該糖アルコールが、ソルビトール及びマルチトールから選ばれる一以上である、わらび餅様食品の製造方法。 A method for producing a warabimochi-like food comprising starch, sugar, D-psicose and water, comprising:
(A) blending the sugar alcohol in an amount of 7.5 to 37.5% by mass in total of sugar, D-psicose and sugar alcohol;
(B) heating and stirring until the Brix reaches 30 to 50;
(C) a step of cooling and solidifying;
The method for producing a warabimochi-like food product is characterized in that the sugar alcohol is one or more selected from sorbitol and maltitol .
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| JP2014100091A (en) | 2012-11-20 | 2014-06-05 | Matsutani Chem Ind Ltd | Rare sugar-containing powder |
| JP2017500043A (en) | 2013-12-20 | 2017-01-05 | ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ | Protein food containing D-allulose |
| JP2017163946A (en) | 2016-03-18 | 2017-09-21 | 昭和産業株式会社 | Bracken-starch pastry-like foods |
| US20180271112A1 (en) | 2015-10-02 | 2018-09-27 | Wm. Wrigley Jr. Company | Confections containing allulose |
| WO2018190310A1 (en) | 2017-04-11 | 2018-10-18 | 株式会社林原 | Quality improver and use thereof |
| JP2018196331A (en) | 2017-05-23 | 2018-12-13 | 新田ゼラチン株式会社 | Food composition |
| JP2019154240A (en) | 2018-03-07 | 2019-09-19 | 東洋精糖株式会社 | High-sweetness sweetener composition, sugar alcohol composition, high-sweetness sweetener mixed composition, rare sugar composition, foods and drinks, cosmetics, and pharmaceuticals |
| JP2020115857A (en) | 2019-01-22 | 2020-08-06 | 三栄源エフ・エフ・アイ株式会社 | Confectionery |
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| WO2008059623A1 (en) | 2006-11-10 | 2008-05-22 | Matsutani Chemical Industry Co., Ltd. | Sweetener containing d-psicose and foods and drinks obtained by using the same |
| JP2014100091A (en) | 2012-11-20 | 2014-06-05 | Matsutani Chem Ind Ltd | Rare sugar-containing powder |
| JP2017500043A (en) | 2013-12-20 | 2017-01-05 | ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ | Protein food containing D-allulose |
| US20180271112A1 (en) | 2015-10-02 | 2018-09-27 | Wm. Wrigley Jr. Company | Confections containing allulose |
| JP2017163946A (en) | 2016-03-18 | 2017-09-21 | 昭和産業株式会社 | Bracken-starch pastry-like foods |
| WO2018190310A1 (en) | 2017-04-11 | 2018-10-18 | 株式会社林原 | Quality improver and use thereof |
| JP2018196331A (en) | 2017-05-23 | 2018-12-13 | 新田ゼラチン株式会社 | Food composition |
| JP2019154240A (en) | 2018-03-07 | 2019-09-19 | 東洋精糖株式会社 | High-sweetness sweetener composition, sugar alcohol composition, high-sweetness sweetener mixed composition, rare sugar composition, foods and drinks, cosmetics, and pharmaceuticals |
| JP2020115857A (en) | 2019-01-22 | 2020-08-06 | 三栄源エフ・エフ・アイ株式会社 | Confectionery |
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