(19) TZZ _____T (11) EP 2 177 111 A1 (12) EUROPEAN PATENT APPLICATION published in accordance with Art. 153(4) EPC (43) Date of publication: (51) Int Cl.: 21.04.2010 Bulletin 2010/16 A23L 1/03 (2006.01) A23C 20/00 (2006.01) A23D 7/00 (2006.01) A23L 1/19 (2006.01) (2006.01) (2006.01) (21) Application number: 08790827.3 A23L 1/24 A23L 1/307 A23L 1/31 (2006.01) (22) Date of filing: 02.07.2008 (86) International application number: PCT/JP2008/062023 (87) International publication number: WO 2009/005107 (08.01.2009 Gazette 2009/02) (84) Designated Contracting States: • MURAMORI, Kyoko AT BE BG CH CY CZ DE DK EE ES FI FR GB GR Toyonaka-shi HR HU IE IS IT LI LT LU LV MC MT NL NO PL PT Osaka 561-8588 (JP) RO SE SI SK TR • OSHITA, Juri Designated Extension States: Toyonaka-shi AL BA MK RS Osaka 561-8588 (JP) • HIRAI, Chiharu (30) Priority: 02.07.2007 PCT/JP2007/063257 Toyonaka-shi 12.11.2007 JP 2007292797 Osaka 561-8588 (JP) 05.06.2008 JP 2008148026 • NAGAYASU, Keiko 05.06.2008 JP 2008148027 Toyonaka-shi Osaka 561-8588 (JP) (71) Applicant: San-Ei Gen F.F.I., INC. • WADA, Satoru Toyonaka-shi, Osaka 561-8588 (JP) Toyonaka-shi Osaka 561-8588 (JP) (72) Inventors: • TOYOIZUMI, Satoshi • HOSOMI, Tomohiro Toyonaka-shi Toyonaka-shi Osaka 561-8588 (JP) Osaka 561-8588 (JP) • FUJITA, Yasuyuki • MITSUNAGA, Kenshi Toyonaka-shi Toyonaka-shi Osaka 561-8588 (JP) Osaka 561-8588 (JP) • NAKAJIMA, Kohei • IWAI, Kazumi Toyonaka-shi Toyonaka-shi Osaka 561-8588 (JP) Osaka 561-8588 (JP) • MARUOKA, Hirokazu • TOMITA, Chihiro Toyonaka-shi Toyonaka-shi Osaka 561-8588 (JP) Osaka 561-8588 (JP) • MIYAWAKI, Aya • ITO, Daisaku Toyonaka-shi Toyonaka-shi Osaka 561-8588 (JP) Osaka 561-8588 (JP) • KONDA, Takashi (74) Representative: Müller-Boré & Partner Toyonaka-shi Patentanwälte Osaka 561-8588 (JP) Grafinger Strasse 2 81671 München (DE) (54) PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN (57) The present invention relates to a processed a blue value within the range of 0.4 to 1.2, (b) having a food or beverage composition containing a dextrin having gel strength of 4 N/cm2 or more as measured after being the following characteristics (a) to (d): (a) the dextrin has dissolved in distilled water at 80˚C to prepare a 30 wt% EP 2 177 111 A1 Printed by Jouve, 75001 PARIS (FR) (Cont. next page) EP 2 177 111 A1 aqueous solution of the dextrin, and then being allowed after being dissolved in distilled water at 25˚C to prepare to stand at 5˚C for 24 hours, (c) having a viscosity of 100 a 30 wt% aqueous solution of the dextrin, and then being mPa·s or less as measured after being dissolved in dis- allowed to stand at 5˚C for 24 hours. Examples of the tilled water at 25˚C to prepare a 30 wt% aqueous solution processed food or beverage composition to which the of the dextrin, and then being allowed to stand at 25˚C present invention is directed include: fatty tissue substi- for five minutes; and (d) the ratio (A/B) of the following tutes; processed meat foods prepared using the fatty tis- gel strengths A and B being 2 or less: A: a gel strength sue substitutes in place of fat tissue; emulsion-like foods; (N/cm2) as measured after being dissolved in distilled emulsion foods; cheese-like foods; processed foods water at 80˚C to prepare a 30 wt% aqueous solution of which are prepared using the cheese-like foods in place the dextrin, and then being allowed to stand at 5˚C for of cheeses; sugar confectioneries; and beverages. 24 hours, and B: a gel strength (N/cm2) as measured 2 EP 2 177 111 A1 Description TECHNICAL FIELD 5 [0001] The present invention relates to processed food (hereinafter, the term food includes foods and beverages) compositions which contain a dextrin having a specific characteristic. The processed food compositions to which the present invention is directed include fatty tissue substitutes; processed meat foods prepared using the fatty tissue substitutes in place of fatty tissue; emulsion-like foods; emulsion foods; cheese-like foods; processed foods prepared using the cheese-like foods in place of cheeses; sugar confectioneries; and beverages. Note that the emulsion foods 10 include emulsion seasonings; spreads; desserts containing a milk-derived material or vegetable oils and fats, such as puddings (including neutral puddings; and acidic puddings such as fruit juice-containing puddings, cheese-containing puddings and the like), almond jellies, Bavarian creams, pastry creams, custards, mousses and the like; yogurts; frozen desserts such as ice creams, ice milks (low-fat ice creams), lacto-ices (another class of low-fat ice creams in Japan), ice confectioneries and the like; and whipped creams. 15 BACKGROUND ART [0002] Conventionally, there has been a demand for low-calorie foods having a reduced oils and fats content in view of trends toward health consciousness and prevention of lifestyle diseases. 20 [0003] Attempts have been conventionally made to reduce the fat and cholesterol contents of processed meat foods containing fatty meat, such as, for example, sausage, ham, bacon, salami, meatloaf, hamburg steak (a kind of Salisbury steak in Japan), patty and the like. [0004] As an example of the aforementioned processed meat foods, Patent Document 1 describes a processed meat food in which a meat phase and an aqueous phase including a gelled micro-phase are present as separate phases or 25 a continuous phase. Here, the aqueous phase is formed from at least two gelling agents having a gel melting temperature of 40˚C or more and less than 150˚C. Examples of one of the two gelling agents include hydrocarbon gelling agents, such as pectin, alginates, carrageenans, hydrolyzed starches and the like. Examples of the other gelling agent include chemically-modified starches, cross-linked starches, hydrolyzed starches, celluloses, cellulose derivatives, and de- branched dextrins with a DE of less than five (e.g., "Paselli SA2, N-Oils and fats" etc.). As shown in Experimental Example 30 1 described later (see existing products 1 and 2), the debranched dextrins ("Paselli SA2, N-Oils and fats") described in Patent Document 1 both have a blue value (a) exceeding 1.2, and a viscosity (25˚C) significantly exceeding 100 mPa·s, where the viscosity is a viscosity of a 30 wt% aqueous solution thereof which is prepared using distilled water at 25˚C as measured five minutes after the preparation. When a processed meat food is prepared using these dextrins, the viscosity may become higher than necessary during dissolution of the dextrins, which may make it difficult to prepare 35 the food, or the dissolved dextrins may cause during eating of the food after being heated, resulting in lack of natural juiciness. [0005] Also, mayonnaises, dressings and the like are known as emulsion foods which are oils and fats-in-water emulsions. These emulsion foods have specific smoothness, robustness, creaminess, and glossiness, and also have a cloudy appearance. 40 [0006] Also for these emulsion foods, attempts have been conventionally made to reduce the oils and fats content. For example, Patent Document 2 describes that a starch with an amylose content of as high as 40 to 70% is used to prepare fat spread substitutes (fat content: 0 to 30 wt%) mimicking butters, margarines and the like. The starch described in Patent Document 2 has an amylose content (40 to 70 wt%) which corresponds to a blue value (a) of more than 1.2. In this point, the starch described in Patent Document 2 is different from a dextrin used in the present invention. The 45 starch cannot provide robustness or smoothness specific to oils and fats. Moreover, emulsion foods which are prepared using the starch have a gritty mouthfeel or the like, which is different from the mouthfeel of emulsion foods, such as fat spreads and the like. [0007] Patent Documents 3 and 4 describe emulsion foods, such as mayonnaises, dressings, margarines, ice creams and the like, which are prepared using a dextrin (tapioca dextrin), an acid-modified starch or’ an enzyme-modified starch 50 in place of the whole or a part of the oils anda fats content. However, none of the documents describes a food product which is prepared using the dextrin or starch and without using oils and fats and has an appearance and a mouthfeel similar to those of emulsion foods. [0008] Patent Documents 5 to 8 describe emulsion foods, such as low-calorie mayonnaises, dressings, margarines, ice creams and the like, which are prepared using a branched dextrin and various polysaccharides. However, none of 55 these documents describes the dextrin of the present invention which has a specific characteristic. [0009] Branched dextrins used in Patent Documents 5 and 6 are recognized as dextrins comparable to Pinedex No. 100 (manufactured by Matsutani Chemical Industry Co., Ltd.) (existing product 3 in Experimental Example 1), according to their production methods or characteristic features. As shown in Experimental Examples 7 and 8 described later, the 3 EP 2 177 111 A1 branched dextrins are not suitable for preparation of fat-free mayonnaises and low-fat mayonnaises. [0010] A branched dextrin used in Patent Document 7 is a dextrin which is joined with alkenyl succinic acid by an ester bond, and has a structure different from that of the dextrin of the present invention. A non-fat mayonnaise which is prepared using the branched dextrin described in Patent Document 7 does not have sufficient shape retentivity or 5 oils and fats enriched properties, and therefore, cannot mimic ordinary mayonnaise.