A substance that imparts a sense of richness to food and beverages, food and beverages, a method for manufacturing food and beverages, and a method for enhancing the sense of richness.

Abstract

To provide a novel flavor enhancer that can impart a rich, concentrated feel to food and beverages that are consumed or cooked at temperatures of 35°C or higher. [Solution] A food and beverage thickening agent containing dextrin of type DE1-5 derived from potatoes, with a weight-average molecular weight of 100,000-500,000.

Description

[Technical Field]

[0001] This invention relates to an agent for imparting a richness to food and beverages, a method for enhancing the richness of food and beverages, and food and beverages. [Background technology]

[0002] The fats found in dairy products and the fat in meat add richness to food and beverages, enhancing their palatability. Therefore, various efforts are underway to develop methods for imparting a fat-like richness to food and beverages. For example, conventional techniques exist to impart a fatty, rich feel to food by using dextrin or branched dextrin in combination with polysaccharides (Patent Documents 1 and 2). However, a problem exists in that the dextrin dissolves when the food temperature rises, reducing its effectiveness in imparting richness (fatty feeling) to the food. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] No. 5788668 [Patent Document 2] Japanese Patent Publication No. 05-276898 [Overview of the project] [Problems that the invention aims to solve]

[0004] The problem that this invention aims to solve is to provide a novel flavor enhancer that can impart a rich flavor even when the temperature of food or beverages is high during consumption or cooking. [Means for solving the problem]

[0005] Under these circumstances, the inventors conducted diligent studies and found that the above problems can be solved by using dextrin of type DE1-5 derived from potatoes, with a weight-average molecular weight of 100,000-500,000. Therefore, in a typical embodiment, the present invention provides the following: Item 1. A food and beverage thickening agent containing dextrin of type DE1-5 derived from potatoes, with a weight-average molecular weight of 100,000-500,000.

[0006] Item 2. A flavor enhancer for items 1, wherein the temperature of the food or beverage consumed is 35°C or higher.

[0007] Item 3. Food and beverages containing 0.005 to 15% by mass of dextrin, which is derived from potatoes and is DE1 to DE5 with a weight-average molecular weight of 100,000 to 500,000.

[0008] Item 4. A method for enhancing the richness of food or beverages, comprising the step of adding dextrin, which is derived from potatoes and is of type DE1-5 with a weight-average molecular weight of 100,000-500,000, to food or beverages or their raw materials.

[0009] Item 5. A method for producing food or beverages, comprising the step of adding dextrin of type DE1-5 derived from potatoes and having a weight-average molecular weight of 100,000-500,000 to food or beverages or their raw materials, wherein the food or beverage contains 0.005-15% by mass of dextrin of type DE1-5 derived from potatoes and having a weight-average molecular weight of 100,000-500,000.

[0010] Item 6. The richness-imparting agent according to item 1 or 2, or the food or beverage according to item 3, wherein the crystallization temperature of the dextrin is 35°C or higher.

[0011] Item 7. The jelly strength of the dextrin obtained by dissolving the dextrin in water to a concentration of 30% by mass is 10.0 N / cm². 2 A dextrin as described above, which is a richness-imparting agent as described in item 1 or 2, or a food or beverage as described in item 3, or an agent or food or beverage as described in item 6.

[0012] Item 8. The jelly strength of the dextrin obtained by dissolving the dextrin in water to a concentration of 30% by mass is 10.0 N / cm². 2The method according to item 4 or 5, which is dextrin as described above.

[0013] Item 9. The method according to any one of items 4, 5 and 8, wherein the crystallization temperature of the dextrin is 35°C or higher.

Advantages of the Invention

[0014] According to the present invention, a novel thickening agent can be provided which can impart a thick feeling even when the temperature of food and drink during eating or cooking is 35°C or higher.

Modes for Carrying Out the Invention

[0015] Food and beverage thickening agent In one embodiment, the present invention provides a thickening agent for food and drink, which is DE1-5 derived from potato and contains dextrin having a weight average molecular weight of 100,000-500,000.

[0016] In this specification, "dextrin which is DE1-5 derived from potato and has a weight average molecular weight of 100,000-500,000" may also be referred to as dextrin A.

[0017] The dextrin contained in the thickening agent of the present invention is derived from potato. Therefore, the dextrin can be obtained, for example, by decomposing potato starch. In addition to potatoes, there are starches such as corn, sweet potatoes, wheat, and tapioca. However, when dextrin made from raw materials other than potatoes is used, the effects of the present invention cannot be obtained. Although the principle is not clear, it is presumed that this is due to the fact that the starch structure varies depending on the raw material, which affects the structure of the resulting dextrin.

[0018] The dextrin contained in the thickening agent of the present invention has a DE of 1 to 5. DE (Dextrose Equivalent) indicates the degree of starch decomposition in terms of the proportion of reducing sugars. All reducing sugars are converted to the amount of dextrose, and the ratio is expressed as the mass percentage with respect to the total dry solids. The larger the DE value, the higher the content of reducing sugars, and the smaller the DE value, the lower the content of reducing sugars. DE can be measured by the Willstätter-Schudel method. In the present invention, the DE of the dextrin is preferably 4.0 or less, more preferably 3.0 or less, and even more preferably 2.5 or less.

[0019] The dextrin contained in the thickening agent of the present invention has a weight average molecular weight of 100,000 to 500,000. The weight average molecular weight is measured by passing a 0.1 mass% aqueous solution of dextrin prepared with ion-exchanged water at 80°C, cooled to 20°C, and then treated for 1 minute at 26,000 rpm using a Polytron mixer, through a 0.45 μm syringe filter, and by the SEC-MALS method (using Shodex SB-G and SB-806M HQ for the column, with a mobile phase of 0.05 M sodium nitrate and 0.01% sodium azide, a column temperature of 40°C, and a flow rate of 0.5 mL / min). In the present invention, the weight average molecular weight of the dextrin is preferably 500,000 or less, more preferably 450,000 or less, even more preferably 400,000 or less, and even more preferably 350,000 or less.

[0020] The jelly strength of the dextrin contained in the thickening agent of the present invention is not limited, but the jelly strength when the dextrin is dissolved in water to a concentration of 30 mass% to obtain a jelly is 9.0 N / cm 2 or more, more preferably 10.0 N / cm 2 or more, more preferably 11.0 N / cm 2 or more, more preferably 13.0 N / cm 2 or more, more preferably 13.0 N / cm. Such dextrin is preferred. Also, the upper limit of the jelly strength is not limited, but the jelly strength when the dextrin is dissolved in water to a concentration of 30 mass% to obtain a jelly is 50.0 N / cm2 Preferably, it is 45.0 N / cm or less 2 Preferably, it is 40.0 N / cm or less 2 Preferably, it is 35.0 N / cm or less 2 Preferably, it is 30.0 N / cm or less 2 Dextrin such that it is as follows is preferable. In the present invention, the description "when the jelly strength when the dextrin is dissolved in water to be 30% by mass to obtain jelly is 9.0 N / cm 2 or more" is intended to define the function of the dextrin. Therefore, if the jelly is obtained by dissolving the dextrin in water to be 30% by mass, dextrin having a function such that the jelly strength is 9.0 N / cm 2 or more is intended. Therefore, the invention using "dextrin such that the jelly strength when the dextrin is dissolved in water to be 30% by mass to obtain jelly is 9.0 N / cm 2 or more" is not limited to an embodiment in which the jelly is obtained by dissolving the dextrin in water to be 30% by mass. The jelly strength can be measured by the following method. A 30% by mass aqueous solution of dextrin prepared with ion-exchanged water at 80°C is filled into a heat-resistant jelly cup and allowed to cool to room temperature with tap water. Then, it is left standing in a refrigerator at 8°C for 48 hours to prepare a gel. The measurement of the gel strength is carried out using a 1.0 cm 2 cylindrical plunger of a texture analyzer (manufactured by Stable Micro systems), and measuring the breaking load of the gel at a plunger entry speed of 1 mm / sec and a product temperature of the gel of 8°C.

[0021] The crystallization temperature of the dextrin contained in the thickening agent of the present invention is not limited. For example, 35°C or higher, preferably 40°C or higher, more preferably 45°C or higher is preferable. Also, the upper limit of the crystallization temperature is not limited. For example, 70°C or lower, more preferably 65°C, more preferably 60°C is preferable. The crystallization temperature can be measured by the following method. Using a rheometer (MCR302, Anton Paar) and a parallel plate (50 mm diameter, MEASURING PLATE PP50, Anton Paar), measurements were taken with a sample thickness (gap) of 1 mm, strain of 0.1%, angular frequency of 6.28 rad / s, and sample temperature ranging from 80°C to 10°C (1°C / min) to determine the storage modulus (G'). The sample was prepared to be 50% by mass. Typically, a graph plotting the storage modulus on the vertical axis and temperature on the horizontal axis tends to show linearity at two points: the high-temperature range and the low-temperature range. A linear line was calculated from two representative points in each of these ranges, and the intersection of these two lines was defined as the crystallization temperature.

[0022] Dextrin possessing the above properties can be prepared by decomposing starch derived from potatoes, which is the raw material. There are no particular restrictions on the method of starch decomposition, and examples include decomposition by enzymatic treatment and decomposition by acid treatment. Decomposition by enzymatic treatment (enzymatic decomposition) is preferred. Commercially available dextrin can also be used. More specifically, a method for preparing dextrin can be described as adding heat-resistant α-amylase to an aqueous solution containing potato starch, heating it in the range of 70 to 95°C, preferably 85 to 95°C, then tracking the progress of the enzymatic decomposition using DE and weight-average molecular weight as indicators, and when it reaches the desired range, adding an acid such as hydrochloric acid and boiling to terminate the enzymatic treatment. Commercially available dextrin can also be used. In a preferred embodiment, commercially available dextrins include, for example, Smart Taste® HR (manufactured by San-Ei Gen F.F.I. Co., Ltd.). Furthermore, the "dextrins of type DE1-5 derived from potatoes with a weight-average molecular weight of 100,000-500,000" in this invention do not include indigestible dextrins or cyclodextrins.

[0023] Indigestible dextrin is a type of dietary fiber that utilizes the indigestible fraction produced by the transfer and depolymerization of roasted dextrin, which is prepared by adding acid to starch powder and heating it ("Dictionary of Starch Science" (Asakura Shoten)). Industrialized methods include treating the starch with acid or α-amylase, then converting the digestible dextrin to glucose with glucoamylase and extracting only the dietary fiber component using membrane or chromatography, and directly making the starch indigestible using an extruder. Indigestible dextrin prepared in this way typically has an average degree of polymerization of about 2000 and a highly branched structure, and is characterized by having α-1,4 and 1,6 bonds as well as 1,2 and 1,3 glucosidic bonds, and also containing levoglucosan, which is intramolecularly dehydrated at the reducing end. A commercially available indigestible dextrin is "Fibersol 2 (manufactured by Matsutani Chemical Industry Co., Ltd.)".

[0024] Cyclodextrin is a cyclic oligosaccharide in which D-glucose is linked by α-1,4 bonds. Commercially available highly branched cyclic dextrins include "Cluster Dextrin (manufactured by Glico Nutrition Foods Co., Ltd.)". Commercially available cyclodextrins include "Celldex A-100 (manufactured by Nippon Shokuhin Kako Co., Ltd.)".

[0025] Highly branched cyclic dextrin is a glucan having a cyclic structure, produced by treating sugars having α-1,4 and α-1,6 links with an enzyme that forms a cyclic structure. A commercially available highly branched cyclic dextrin is "Cluster Dextrin (manufactured by Glico Nutrition Foods Co., Ltd.)." In this invention, "dextrins of DE1-5 derived from potatoes with a weight-average molecular weight of 100,000-500,000" have an acyclic structure. However, the flavor enhancer of this invention may further contain, in addition to "dextrins of DE1-5 derived from potatoes with a weight-average molecular weight of 100,000-500,000," these indigestible dextrins, cyclodextrins, and / or highly branched cyclic dextrins, to the extent that the effects of this invention are obtained.

[0026] In this invention, "richness" typically refers to a fatty richness or depth of flavor. Furthermore, the term "richness" in this invention also includes, for example, a fatty richness resulting from milk fat, and a fatty depth of flavor derived from citrus fruits (such as lemons) (peel, juice, pulp, etc.). Imparting or enhancing richness means that the richness felt when consuming food or beverages to which the richness-imparting agent has been added is enhanced compared to food or beverages without the richness-imparting agent of this invention. The richness can be evaluated, for example, by the method described in the examples below. The principle by which the dextrin imparts richness is not clear, but it is presumed that the crystallized dextrin particles are perceived as richness when they come into contact with the tongue.

[0027] The richness-imparting agent of the present invention may consist solely of dextrin A, or it may contain dextrin A along with a carrier suitable for incorporation into food and beverages, depending on its form. Examples of such carriers include oligosaccharides such as isomaltoligosaccharides, galactooligosaccharides, and fructooligosaccharides; polysaccharides such as cellulose, gum arabic, and starch (corn starch, etc.); and solvents such as water and ethanol, provided they do not affect the effects of the richness-imparting agent of the present invention. Furthermore, flavorings, colorants, acidulants, or shelf-life extenders commonly used in food and beverages may also be added, provided they do not affect the effects of the richness-imparting agent of the present invention. In such embodiments, the amount of dextrin A in the richness-imparting agent of the present invention can be appropriately set from the range of 0.00000001 to 99% by mass (0.0001 to 990000 ppm), depending on the manner in which the richness-imparting agent of the present invention is used and the presence or absence of other components. More specifically, the lower limit of the amount of dextrin A in the richness-imparting agent of the present invention can be appropriately set from, for example, 0.00000001% by mass or more, 0.000001% by mass or more, 0.0001% by mass or more, 0.01% by mass or more, 1% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 97% by mass or more, etc. The upper limit of the amount of dextrin A in the richness-imparting agent of the present invention is also not limited and can be appropriately set from, for example, 99% by mass or less, 97% by mass or less, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, etc.

[0028] The richness-imparting agent of the present invention is used to impart a richness to the target food and beverages described later. In the present invention, the target foods and beverages are not limited, but examples include: milk, dairy drinks, lactic acid bacteria drinks, drinkable yogurt, fruit juice soft drinks, carbonated drinks, fruit juice drinks such as hot lemon and orange juice, vegetable juice drinks, tea drinks, coffee drinks (milk coffee, etc.), cocoa drinks, sports drinks, functional drinks, ion drinks, vitamin supplement drinks, nutritional balance drinks, and other beverages; frozen dessert mixes such as soft serve ice cream mix; alcoholic beverages such as sake, beer, sparkling wine, beer-flavored alcoholic beverages, shochu, whiskey, brandy, wine, spirits (rum, vodka, gin, tequila, etc.), liqueurs, various cocktails containing drinking alcohols, and fruit wines such as red wine; soups such as consommé soup, corn soup, potage soup, cream soup, Chinese soup, and ramen soup (soy sauce ramen, salt ramen, miso ramen, tonkotsu ramen, tantanmen, etc.); miso soup, clear soup, stew, curry, white sauce, cream Liquid finished food products such as sauces, pasta sauces (e.g., carbonara sauce), cheese fondue sauce, custard cream, fillings (e.g., chocolate filling), flower paste, fruit sauces, dessert bases, jams, mousses, kudzu starch gruel, thickened sauces, and sauces (for grilled meat, ginger pork, yakitori, mitarashi, etc.); dairy products such as cheese and yogurt; desserts such as jelly, oshiruko, and ice cream; rice ball fillings and salad side dishes (e.g., egg salad). Examples include: da (macaroni salad, etc.), grated ginger, grated daikon radish, wasabi, grated garlic, mustard, kimchi; egg liquid-like foods; pickle liquid; batter; Japanese sweets such as bean paste; special foods and therapeutic foods such as protein, phosphorus, and potassium-adjusted foods, salt-adjusted foods, fat-adjusted foods, intestinal regulating foods, calcium, iron, and vitamin-fortified foods, low-allergy foods, high-calorie liquid foods, liquid foods for people with chewing and swallowing difficulties, blended foods, chopped foods, etc.; liquid seasonings such as dressings, soy sauce, sauces, and miso. In the present invention, foods and beverages containing milk, fresh cream, etc., and foods and beverages containing raw materials derived from citrus fruits (lemons, oranges, etc.) (citrus juice, pulp, etc.) are preferred. Furthermore, the richness-imparting agent of the present invention can impart a richness even when the temperature of the food or beverage at the time of consumption or preparation is 35°C.Therefore, the temperature of the food and beverages is not limited, but in a preferred embodiment, it can be, for example, 40°C or higher, preferably 50°C or higher, and more preferably 55°C or higher. Also, the upper limit of the temperature of the food and beverages is not limited, but can be set to, for example, 100°C or lower, 98°C or lower, 95°C or lower, 90°C or lower, 80°C or lower, 70°C or lower, etc.

[0029] The richness-enhancing agent of the present invention can enhance the richness derived from various components and raw materials. Examples of components that provide a richness include milk fat. Examples of raw materials that provide a richness include fruit-derived raw materials (fruit juice, peel, pulp, etc. (for example, citrus juice)). The food and beverages targeted by the richness-enhancing agent of the present invention may contain only one of these components or raw materials, or a combination of two or more.

[0030] In the present invention, the amount of the thickening agent in food and beverages is not limited, but for example, when the food and beverage to which the thickening agent has been added is considered to be 100% by mass, dextrin A may be added in an amount of, for example, 20% by mass or less, preferably 15% by mass or less, more preferably 10% by mass or less. Also, in the present invention, the lower limit of the amount of the thickening agent in food and beverages is not limited, but for example, when the food and beverage to which the thickening agent has been added is considered to be 100% by mass, dextrin A may be added in an amount of, for example, 0.0001% by mass or more, preferably 0.0005% by mass or more, more preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, more preferably 0.05% by mass or more.

[0031] In the present invention, the method of adding dextrin A to food and beverages is not particularly limited. Examples include adding dextrin A to the raw materials at any stage in the manufacturing process of the food or beverage, or adding dextrin A to the finished food or beverage.

[0032] According to the present invention, the richness of food and beverages can be enhanced by using the richness-imparting agent of the present invention. Furthermore, in a preferred embodiment of the present invention, the richness of the target food and beverage can be enhanced while having no or minimal influence from the flavor derived from dextrin A itself, making it useful.

[0033] Food and beverages, method for enhancing richness, method for manufacturing food and beverages In another embodiment, the present invention relates to a food and beverage containing dextrin of type DE1-5 derived from potatoes, with a weight-average molecular weight of 100,000-500,000; and The present invention provides a method for producing food and beverages, which includes a step of adding dextrin DE1-5 derived from potatoes and having a weight-average molecular weight of 100,000-500,000 to food and beverages or their raw materials. The details of dextrin A and the target food and beverages (type, amount, method of adding dextrin A, etc.) in this embodiment are the same as described above.

[0034] In this embodiment, the content of dextrin A in the food and beverage of the present invention is not limited, but for example, when the food and beverage is considered as 100% by mass, the content of dextrin A may be set to 20% by mass or less, preferably 15% by mass or less, more preferably 10% by mass or less (for example, 5% by mass or less, 3% by mass or less, 2% by mass or less), etc. Also, in the present invention, the lower limit of the content of dextrin A in the food and beverage is not limited, but for example, when the food and beverage is considered as 100% by mass, the content of dextrin A may be set to 0.0001% by mass or more, preferably 0.0005% by mass or more, more preferably 0.001% by mass or more, more preferably 0.005% by mass or more, more preferably 0.01% by mass or more, more preferably 0.05% by mass or more, etc.

[0035] In yet another embodiment, the present invention provides a method for enhancing the richness of food and beverages, comprising the step of adding dextrin DE1-5 derived from potatoes and having a weight-average molecular weight of 100,000-500,000 to food and beverages or their raw materials. Details of dextrin A and the target food and beverages (type, amount, method of adding dextrin A, etc.) in this embodiment are the same as described above. The present invention will be described in more detail below using examples and comparative examples, but the present invention is not limited to the following examples. Unless otherwise specified, "%" means "mass%" and "parts" means "parts by mass". Also, the mark "*" in the text indicates that it is manufactured by San-Ei Gen F.F.I. Co., Ltd., and the mark "※" in the text indicates that it is a registered trademark of San-Ei Gen F.F.I. Co., Ltd. [Examples]

[0036] Dextrin used The DE, origin, weight-average molecular weight, crystallization temperature, and gel strength of the dextrin used in this test example are as follows:

[0037] [Table 1]

[0038] As examples, preparations A to C with the DE, weight-average molecular weight, crystallization temperature, and gel strength shown in Table 1 above were used. Smart Taste (registered trademark) HR (manufactured by San-Ei Gen F.F.I. Co., Ltd.) was used as preparations A to C. DE was measured using the Wilstetter-Schudel method. The weight-average molecular weight was prepared by cooling a 0.1% by mass aqueous solution of dextrin, prepared with ion-exchanged water at 80°C, to 20°C, and then stirring it for 1 minute at a rotation speed of 26,000 rpm using a Polytron stirrer. After removing insoluble matter from this dispersion by filtration using a PTFE membrane filter with a pore size of 0.45 μm, 100 μl was subjected to gel filtration chromatography. An OHpak SB-806M HQ (Shode x) column made of polymer resin (polyhydroxymethacrylate) was used as the column, and 50 mM NaNO3 was used as the eluent. Elution was performed at a column temperature of 40°C and a liquid delivery rate of 0.5 ml / min, and the molecular weight was measured using a multi-angle light scattering detector (DAWN-EOS, Wyatt technology) and a refractive index detector (RI-101, Shodex). The obtained values ​​were analyzed using the analysis software ASTRA ver. 4.9 and Wyatt Technology, and the weight-average molecular weight: Mw (g / mol) was calculated. The crystallization temperature was measured by the following method: Using a rheometer (MCR302, Anton Paar) and a parallel plate (50 mm diameter, MEASURING PLATE PP50, Anton Paar), measurements were performed with a sample thickness (gap) of 1 mm, strain of 0.1%, angular frequency of 6.28 rad / s, and sample temperature ranging from 80°C to 10°C (1°C / min) to determine the storage modulus (G'). The sample was prepared to be 50% by mass. A graph plotting the storage modulus on the vertical axis and temperature on the horizontal axis showed a tendency towards linearity at two points: the high-temperature and low-temperature ranges. A linear line was calculated from two representative points in each of these ranges, and the intersection of these two lines was defined as the crystallization temperature. The gel strength was measured by the following method: A 30% by mass aqueous solution of dextrin, prepared with ion-exchanged water at 80°C, was filled into a heat-resistant jelly cup and cooled to room temperature with tap water. The gel was then prepared by allowing it to stand in a refrigerator at 8°C for 48 hours. Gel strength was measured using a texture analyzer (Stable Micro Systems) at 1.0 cm². 2Using a cylindrical plunger, the fracture load of the gel was measured at a plunger insertion speed of 1 mm / sec and a gel temperature of 8°C. As a comparative example, dextrin made from potatoes as a raw material was used, similar to Patent Document 1. Regarding the dextrin described in Patent Document 1, two lots that met the following conditions were used. (a) Made from potatoes, (b) DE is 2 or greater and less than 5,

[0039] Test Example 1: Cheese The cheese was prepared according to the composition described in Tables 2 and 3 below and the method described later: prescription [Table 2]

[0040] [Table 3]

[0041] Preparation method 1) Add ingredients 1-5 to water and heat at 90°C for 10 minutes. 2) Correct the entire volume and allow it to cool and solidify. The obtained cheeses were subjected to sensory evaluation by a panel of 10 trained sensory evaluation specialists using the following methods and criteria: the average value was calculated. <Methods of sensory evaluation> The product was heated in a toaster oven for 2 minutes until the temperature reached 60°C, at which point it was consumed. The smooth, rich texture, reminiscent of milk fat, was evaluated as the level of richness. Rating of richness The richness of the cheese was rated on a scale of 1 to 10. The following samples were used as benchmarks, with higher scores given to those that conveyed a richer, more intense flavor. standard item Evaluation 1: Natural cheese content 50% (Comparative Examples 1-2) Rating 10: Natural cheese content 80% (Comparative Example 1-1) The results are shown in Table 4.

[0042] [Table 4]

[0043] At 60℃, Example 1-1 had a stronger richness than the other materials, and unlike Comparative Example 1-4, the flavor derived from the material did not impair the flavor of the milk.

[0044] Test Example 2: White Sauce White sauce was prepared according to the composition described in Tables 5 and 6 below and the method described later:

[0045] [Table 5]

[0046] [Table 6]

[0047] Preparation method 1) Add ingredients 10 and 11 to water and heat at 85°C for 10 minutes. 2) Add ingredients 1-9 and 12 and stir. 3) Correct the entire amount.

[0048] The resulting white sauce was subjected to sensory evaluation by a panel of 10 trained sensory evaluation specialists using the following methods and criteria: <Methods of sensory evaluation> For the white sauce at 60℃, the smooth, rich texture reminiscent of milk fat was evaluated as its richness. Comparative Example 2-1 was given a score of 1, and the richness was evaluated on a 10-point scale. The test was conducted after the panelists had coordinated their opinions on richness beforehand. Richness: Low 1 → 10 High The results are shown in Table 7. [Table 7]

[0049] As shown in Table 7, at 60°C, preparation B (Example 2-1) had a stronger consistency than dextrin B (Comparative Example 2-5) from Patent Document 1. Furthermore, while increasing the amount of milk or butter added also increases the richness, preparation B has a stronger richness (Comparative Example 2-2, Comparative Example 2-3). Furthermore, in comparative examples 2-4, where the amount of modified starch added was increased, the viscosity increased and the texture became thicker, but this did not lead to an improvement in richness. This result suggests that an increase in viscosity does not necessarily lead to an improvement in richness.

[0050] Test Example 3: Carbonara Sauce Carbonara sauce was prepared according to the composition described in Tables 8 and 9 below and the method described later: prescription

[0051] [Table 8]

[0052] [Table 9]

[0053] Preparation method 1) Add ingredients 14 and 15 to water and heat at 85°C for 10 minutes. 2) Add ingredients 2-13 to 1) and stir at 85°C for 5 minutes. 3) Slowly add ingredient 1 and heat to 90°C.

[0054] The resulting carbonara sauce was subjected to sensory evaluation by a panel of 10 trained sensory evaluation specialists using the following methods and criteria: <Methods of sensory evaluation> For the carbonara sauce at 60℃, we evaluated its richness based on its smooth, deep texture reminiscent of milk fat. Comparative Example 3-1 was given a score of 1, and the richness was evaluated on a 10-point scale. The test was conducted after the panel members had coordinated their expectations regarding richness beforehand. Richness: Low 1 → 10 High The results are shown in Table 10.

[0055] [Table 10]

[0056] As shown in Table 10, preparation C imparted a stronger richness to the carbonara sauce compared to the other ingredients.

[0057] Test Example 4: Corn Soup Corn soup was prepared according to the composition and method described below in Tables 11 and 12:

[0058] [Table 11]

[0059] [Table 12]

[0060] Preparation method 1) Add 6 and 7 to water and stir until dissolved at 80°C for 10 minutes. 2) Add 1-5 to 1) and stir at 80°C for 10 minutes until dissolved. 3) After the entire volume has been corrected, homogenization treatment is performed using a homogenizer (pressure 15 MPa), followed by cooling. 4) Fill into cans and sterilize in a retort sterilization chamber at 121°C for 20 minutes.

[0061] The resulting corn soup was subjected to sensory evaluation by a panel of 10 trained sensory evaluation specialists using the following methods and criteria: <Methods of sensory evaluation> For corn soup served at 60°C, the smooth, rich texture reminiscent of milk fat was evaluated as a measure of richness. Comparative Example 4-1 was given a score of 1, and the richness was evaluated on a 10-point scale. The test was conducted after the panel members had coordinated their opinions on richness beforehand. Richness: Low 1 → 10 High The results are shown in Table 13.

[0062] [Table 13]

[0063] As shown in Table 13, preparation A had a stronger, richer flavor than the other materials.

[0064] Test Example 5: Hot Lemon Hot lemon was prepared according to the composition described in Tables 14 and 15 below and the method described later: Formula

[0065] [Table 14]

[0066] [Table 15]

[0067] Preparation method 1) Add 1 and 2 to water and stir until dissolved at 80°C for 10 minutes. 2) Add 4 and 5 dissolved in hot water. 3) Adjust the pH to 3.5 with citric acid, then correct the entire volume. 4) Fill the hot pack at a temperature of 95℃.

[0068] The resulting hot lemon was subjected to sensory evaluation by a panel of 10 trained sensory evaluation specialists using the following methods and criteria: <Methods of sensory evaluation> For the 60℃ hot lemon, the rich, deep texture derived from the lemon peel was evaluated as a measure of its richness. Comparative Example 5-1 was given a score of 1, and the richness was evaluated on a 10-point scale. The test was conducted after the panel members had coordinated their opinions on richness beforehand. Richness: Low 1 → 10 High The results are shown in Table 16.

[0069] [Table 16]

[0070] As shown in Table 16, preparation A had a stronger, richer flavor than the other materials and provided a higher level of satisfaction.

[0071] Test Example 6: Milk Coffee Milk coffee was prepared according to the composition described in Tables 17 and 18 below and the method described later: prescription

[0072] [Table 17]

[0073] [Table 18]

[0074] Preparation method 1) Add the mixture of 3, 5, and 6 to water, stir and dissolve at 80°C for 10 minutes, then cool to below 20°C. 2) Add 1 and 2 to 1), adjust the pH to 6.8 with 4, and correct the entire volume. 3) Heat to 75°C and homogenize using a homogenizer (10 MPa for the first stage, 5 MPa for the second stage). 4) After filling the containers, sterilize them in a retort sterilizer at 123°C for 20 minutes.

[0075] The resulting milk coffee was subjected to sensory evaluation by a panel of 10 trained sensory evaluation specialists using the following methods and criteria: <Methods of sensory evaluation> For milk coffee at 60℃, the smooth, rich texture reminiscent of milk fat was evaluated as "richness." Comparative Example 6-1 was given a score of 1, and richness was rated on a 10-point scale. The panel members coordinated their definitions of richness before the test. Richness: Low (1) → High (10) The results are shown in Table 19.

[0076] [Table 19]

[0077] As shown in Table 19, preparation C had a stronger, richer flavor than the other materials and provided a higher level of satisfaction.

[0078] Test Example 7: Chocolate Filling Chocolate fillings were prepared according to the compositions listed in Tables 20 and 21 below and the methods described later: prescription

[0079] [Table 20]

[0080] [Table 21]

[0081] Preparation method 1) While stirring water with ingredients 2 and 3, add ingredients 1, 4-9 and heat until it reaches 80°C. 2) Stir in a homomixer at 10,000 rpm for 5 minutes. 3) Add 10 to correct the total volume, then fill into containers. 4) Allow to cool and solidify.

[0082] The obtained chocolate filling was subjected to sensory evaluation by a panel of five trained sensory evaluation specialists using the following methods and criteria: <Methods of sensory evaluation> For the chocolate filling at 10℃, the fat-like texture of the cocoa mass was evaluated as a measure of richness. Comparative Example 7-1, which contained 15% cocoa mass, and Comparative Example 7-2, which had half the amount of cocoa mass, were both rated 1 for richness on a 10-point scale. The panel members coordinated their expectations regarding richness before the test. Richness: Low 1 → 10 High The results are shown in Table 22.

[0083] [Table 22]

[0084] As shown in Table 22, in Example 7, Preparation A maintained its shape retention and richness even when the amount of cocoa mass was reduced. On the other hand, other materials lacked shape retention and the rich texture was lost.

[0085] Test Example 8: Oshiruko (sweet red bean soup) Oshiruko was prepared according to the composition described in Tables 23 and 24 below and the method described later: prescription

[0086] [Table 23]

[0087] [Table 24]

[0088] Preparation method Add the powder mixture of 1 to 4 to the container. Add 90°C water and stir by hand.

[0089] The resulting oshiruko was evaluated by a panel of four trained sensory evaluation specialists using the following methods and criteria: <Methods of sensory evaluation> For the 60℃ oshiruko, the richness was evaluated based on the flavor and texture of the bean paste, while the grainy texture of the powdered bean paste was evaluated based on graininess. Comparative Example 8-1, which contained 6% powdered bean paste, was given a score of 1, and Comparative Example 8-2, which contained 7% powdered bean paste, was given a score of 10. The richness and graininess were evaluated on a 10-point scale. The tests were conducted after prior coordination between panels regarding the desired level of richness and texture. Richness: Low (1) → High (10) Roughness: Low 1 → 10 High Furthermore, viscosity measurements were performed using a B-type viscometer at 60°C, rotor M1, and 60 rpm. The results are shown in Table 25.

[0090] [Table 25]

[0091] As shown in Table 25, Example 8, Preparation A, had less of a grainy texture and a stronger richness compared to other materials.

[0092] Test Example 9: Cheese Fondue Sauce The cheese fondue sauce was prepared according to the composition described in Tables 26 and 27 below and the method described later: prescription

[0093] [Table 26]

[0094] [Table 27]

[0095] Preparation method 1. Add all ingredients to water and stir at 90°C for 10 minutes. 2. After correcting the entire volume, fill the container and allow it to cool and solidify.

[0096] The resulting cheese fondue sauce was subjected to sensory evaluation by a panel of five trained sensory evaluation specialists using the following methods and criteria: <Methods of sensory evaluation> For the 70℃ cheese fondue sauce, the smooth, rich texture reminiscent of milk fat was evaluated as "richness," and the sticky texture that adhered to the mouth was evaluated as "stickiness." Comparative Example 9-1, which contained 60% natural cheese and 12.0% Pine Ace #1, was given a score of 5, and the richness and stickiness were evaluated on a 10-point scale. The test was conducted after the panelists had coordinated their expectations regarding the level of richness beforehand. Richness: Low (1) → High (10) Glue feel: Weak 1 → Strong 10 Viscosity measurements were also performed using a Type B viscometer at 70°C and 60 rpm. The results are shown in Table 28.

[0097] [Table 28]

[0098] As shown in Table 28, Preparation A of Example 9 had a stronger consistency than Dextrin B of Comparative Example 9-4 Patent Document 1. Furthermore, in Comparative Example 9-3, where the amount of modified starch added was increased, the viscosity increased and it became richer, but it was sticky and lacked palatability.

[0099] Test Example 10: Ice Cream Ice cream was prepared according to the compositions listed in Tables 29 and 30 below and the methods described later: prescription

[0100] [Table 29]

[0101] [Table 30]

[0102] Preparation method Measure 4 and water into a container, add the pre-mixed powders 1-3 and 5-7 while stirring, and heat, stirring and dissolving. Add 90°C water and stir by hand. After reaching 80°C, stir and dissolve for 10 minutes while maintaining the temperature. The entire volume is corrected and homogenized using a homogenizer (first stage 10 MPa, second stage 5 MPa). After cooling to 5°C, allow to age overnight. Freeze (overrun approximately 80%), fill into cups, and rapidly freeze at -40°C.

[0103] The resulting ice cream was subjected to sensory evaluation by a panel of 10 trained sensory evaluation specialists using the following methods and criteria: <Methods of sensory evaluation> The smooth, rich, and creamy texture of the ice cream at -20℃ was evaluated as its richness. Comparative Example 10-1, containing 9% palm oil, was given a score of 1, and Comparative Example 10-2, containing 12% palm oil, was given a score of 10. The richness was evaluated on a 10-point scale. The test was conducted after the panelists had coordinated their expectations regarding the level of richness beforehand. Richness: Low (1) → High (10) The results are shown in Table 31.

[0104] [Table 31]

[0105] As shown in Table 31, preparation A was found to enhance the richness of the flavor when the amount of oil was reduced compared to other materials.

[0106] Test Example 11: Dan Dan Noodles Dandan noodle soup was prepared according to the composition described in Tables 32 and 33 below and the method described later: prescription

[0107] [Table 32]

[0108] [Table 33]

[0109] Preparation method 1. Add ingredients 1-13 to water and stir at 90°C for 10 minutes. 2. After correcting the entire volume, fill the container.

[0110] The resulting Dan Dan noodle soup was subjected to sensory evaluation by a panel of six trained sensory evaluation specialists using the following methods and criteria: <Methods of sensory evaluation> The above concentrated tantanmen soup was diluted eight times with hot water and heated to 70°C. The smooth, deep texture, reminiscent of sesame-derived fat, was evaluated as the richness of the soup. Comparative Example 11-1, containing 25% white sesame paste, was given a score of 10, and Comparative Example 11-2, containing 15% white sesame paste, was given a score of 1. The richness was evaluated on a 10-point scale. The test was conducted after the panelists had coordinated their expectations regarding the level of richness beforehand. Table 34 shows the results from a low (1) to a high (10) level of richness.

[0111] [Table 34]

[0112] As shown in Table 34, Example 11, Preparation A, imparted a stronger richness to the tantanmen soup compared to other ingredients.

Claims

1. A food and beverage thickening agent containing dextrin derived from potatoes, with a DE of 1-5 and a weight-average molecular weight of 100,000-500,000.

2. The richness-imparting agent according to claim 1, wherein the temperature of the food or beverage consumed is 35°C or higher.

3. Food and beverages containing 0.005 to 15% by mass of dextrin derived from potatoes, which is DE1 to DE5 and has a weight-average molecular weight of 100,000 to 500,000.

4. A method for enhancing the richness of food or beverages, comprising the step of adding dextrin derived from potatoes, having a DE of 1 to 5 and a weight-average molecular weight of 100,000 to 500,000, to food or beverages or their raw materials.

5. A method for producing food or beverages, comprising the step of adding dextrin derived from potatoes, having a DE of 1 to 5 and a weight-average molecular weight of 100,000 to 500,000, to food or beverages or their raw materials, wherein the food or beverage contains 0.005 to 15% by mass of dextrin derived from potatoes, having a DE of 1 to 5 and a weight-average molecular weight of 100,000 to 500,000.

6. The richness-imparting agent according to claim 1 or 2, or the food or beverage according to claim 3, wherein the crystallization temperature of the dextrin is 35°C or higher.

7. The jelly strength of the dextrin obtained by dissolving it in water at a concentration of 30% by mass is 10.0 N / cm². 2 A dextrin as described above, which is the richness-imparting agent according to claim 1 or 2, or the food or beverage according to claim 3.

8. The jelly strength of the dextrin obtained by dissolving it in water at a concentration of 30% by mass is 10.0 N / cm². 2 The method according to claim 4 or 5, wherein the dextrin is as described above.

9. The method according to claim 4 or 5, wherein the crystallization temperature of the dextrin is 35°C or higher.

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