Patent Application
20080075831
Reference will now be made in detail to the present exemplary embodiments of the invention. The inventors of this patent application used inulin in order to produce non-fat or low-fat coffee drink with a flavor, body, and fat's texture. The inventors realized that in order to achieve desired fat texture, it was necessary to add an increased amount of inulin. However, while the added amount of inulin provided fat texture, it became powder-like and resulted in a bad aftertaste. The inventor realized that by adding a fat-like texture substance containing inulin as a main ingredient and a small amount of polyglutamic acid, the powderiness issue was resolved and improved flavor, body, and fat's texture were obtained.
According to this invention, a non-fat or low-fat food and beverage product having low calories and that offers a flavor, body and fat's texture is achieved.
One exemplary embodiment according to the invention is explained. It is intended that the embodiment should be considered as exemplary only.
A low-calorie food and beverage product of this invention has a fat-like texture substance containing inulin as a main ingredient and polyglutamic acid. By having these ingredients, it is possible to obtain a low-calorie food and beverage product that has a flavor, body, and fat's texture.
Throughout the specification, the term “food and beverage product” refers to a food product, a beverage product, or a combination of both. The beverage product may include coffee drink, milk tea, tea drink, juice, vegetable juice, carbonated drink, milk-related drink, lactic acid drink, soy milk, energy drink, other soft drinks, jelly-type drink, and any other beverage suitable for this invention. The food product may include pudding, yogurt, jelly, snacks, and any other food the skilled artisan would consider suitable.
Also, the term fat-like texture substance refers to a substance that adds or improves fat's texture of food and beverage products due to interactions between inulin and polyglutaminic acid when the substance is added to the food and beverage products. The fat's texture includes, for example, the texture of milk fat. Inulin and polyglutaminic acid do not have to be mixed beforehand, and each of them can be added at appropriate times during a manufacturing process of the food and beverage products.
Moreover, the term “inulin as a main ingredient” means that in a food and beverage product containing inulin and polyglutaminic acid, more inulin is contained in the product than polyglutaminic acid in weight. Preferably, inulin is contained in the product about 100 to 250 times more in weight than polyglutamic acid. By containing inulin and polyglutamic acid at these ratios, improved results may be obtained.
In case of a beverage product, it is preferable to contain 3-20 gram/liter (g/L) of inulin and 0.02-5 g/L of polyglutaminic acid.
Inulin is an oligosaccharide produced by chicory, an artichoke, an onion, a leek, garlic, a burdock, a banana, etc. Inulin is a water-soluble dietary fiber, and it forms fat-formed cream when dissolved in water and has fat's texture. Inulin can be obtained, for example, by adding glycosyltransferase to a sterilized sugar solution that is made of a refined sugar product as raw materials.
Polyglutaminic acid is known as a chief ingredient of a stickiness substance in natto (fermented soybeans). Polyglutaminic acid has many negative ions and promotes an absorption of minerals, such as calcium. Moreover, polyglutaminic acid has water-retention (humidity retention) characteristics and hydrophilicity. As polyglutaminic acid, it is preferable to use a polymer of an amino acid including D-glutaminic acid and L-glutaminic acid.
In addition, the low-calorie food and beverage product may include powdered skim milk. In certain beverages, such as coffee drink and beverages that usually contain a milk ingredient, the fat-like texture substance with powered skim milk may provide a flavor and body while achieving reduced mike fat.
Examples are described below. The scope of the invention should not be limited by the examples. Other examples will be apparent to those skilled in the art from consideration of the specification and practice of the invention disclosed herein.
[Manufacture of Samples C-5˜C-7]
30 grams of R & G coffee (powder coffee) was extracted with 95° C. of hot water and prepared to contain 7.5 grams of coffee solidity. Next, 35 grams of sugar, 0.6 grams of emulsifier, and 20.5 grams of powdered skim milk were subsequently added to the coffee and dissolved. Then, inulin (FujiFF made by Fuji Nihon Sugar Refining Company) and γ-PGA (γ-poly glutaminic acid) (a product made by Ajinomoto) were mixed at concentration indicated at Table 2 and dissolved. Finally, 0.85 grams of sodium bicarbonate and 1 gram of flavoring agent were mixed, and water was added to the mixture, and 1 liter of coffee drink was prepared. The coffee drink was packaged in cans and sterilized them in a retort, and each sample (C-5˜C-7, comparison example (Control) 1, 2) was made. Compositions of samples are shown in Table 1.
[Evaluation]
Five coffee samples made by the above method were evaluated. A tasting test by six panel members who had experience in drink development was performed. The panel members evaluated the samples for their fat texture and powderiness (roughness). Each sample was graded for its fat texture on a scale of 0-10 points. Comparison Example 1 (Control 1) was graded as 5, and a higher number indicated more fat texture. Each sample was also graded for its powderiness on a scale of 0-10 points. Comparison Example 1 (Control 1) was graded as 5, and a higher number indicated more powderiness. Table 3 shows the average score of the six panel members.
As indicated by Table 3, enough fat texture was not achieved with adding only inulin, and with a high concentration of inulin, as in Control 2, the fat texture was improved, but the powderiness and aftertaste were not satisfactory. In contrast, C-5˜C-7 provided improved fat texture and reduced powderiness. Also, these samples provided excellent body and flavor.
Moreover, another comparison was made with a product containing the same amount of inulin and poly glutaminic acid, and it was found that the product failed to provide sufficient body and flavor.
Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the invention disclosed herein. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.
| Number | Date | Country | Kind |
|---|---|---|---|
| 2006-257887 | Sep 2006 | JP | national |
