TW200901897A - Processed food composition containing dextrin - Google Patents

Abstract

Disclosed is a processed food composition which is characterized by containing a dextrin having the following properties (a) to (d): (a) the dextrin has a blue value of 0.4 to 1.2; (b) a 30 wt% aqueous solution of the dextrin prepared with distilled water of 80 DEG C has a jelly strength of 4N/cm2 or greater as measured after allowing the aqueous solution to stand at 5 DEG C for 24 hours; (c) a 30 wt% aqueous solution of the dextrin prepared with distilled water of 25 DEG C has a viscosity of 100 mPa s or smaller at 25 DEG C as measured after allowing the aqueous solution to stand at 25 DEG C for 5 minutes; and (d) the ratio between the jelly strength values A and B shown below (i.e., an A/B ratio) is 2 or smaller:; A: a jelly strength (N/cm2) of a 30 wt% aqueous solution of the dextrin prepared with distilled water of 80 DEG C as measured after allowing the aqueous solution to stand at 5 DEG C for 24 hours; and B: a jelly strength (N/cm2) of a 30 wt% aqueous solution of the dextrin prepared with distilled water of 25 DEG C as measured after allowing the aqueous solution to stand at 5 DEG C for 24 hours. Examples of the processed food composition include: a fatty tissue substitute; a processed meet food prepared by using the fatty tissue substitute in place of a fatty meat; an emulsion-like food; an emulsion food; a cheese-like food; a processed food prepared by using the cheese-like food in place of a cheese; a sugar confectionery; and a beverage.

Description

200901897 IX. INSTRUCTIONS OF THE INVENTION: FIELD OF THE INVENTION The present invention relates to a processed food composition characterized by containing a dextrin having a specific property. The processed food composition which is the object of the present invention comprises a low-fat emulsified food, a fat tissue substitute, and an edible meat processed food, an emulsified food, a cheese-like food prepared by using the fat tissue substitute instead of fat, and the use thereof Processed foods prepared by replacing the milk road with cheese. 10 [Prior Art] Background of the Invention From the viewpoint of health and prevention of adult diseases, a low-calorie food having a reduced fat content has been sought. In the use of fatty meat processed foods such as sausages, hams, bacon, Italian sausages, meat strips, hamburger 15 steaks and hamburger meat slices (,,,, Ρ^έ), it has been tried to reduce fat. Content and cholesterol content. An example of such an edible meat processed food is the edible meat processed food disclosed in Patent Document 1, which is a meat phase and an aqueous phase composed of a gelled 2 Å microparticle phase is in another phase or In the continuous phase mode. The aqueous phase is prepared by dissolving at least two kinds of gels at a temperature above the thief but less than 15 (TC low gelling agent, for example, one of the gelling agents is a viscose, Alginate, carrageenan or hydrolysis: Hydrocarbon gelling agent such as powder. The other of these gelling agents is phlegm 5 200901897 powder, bridge starch, hydrolyzed starch, cellulose, cellulose derived Defibrotextrin (for example, Paselli SA2, N-oil, etc.) of DE5. The debranched dextrin (Paselli SA2, N-oil) described herein is as shown in Example 1 to be described later. (Refer to Commercial Products 1 and 2), the blue value (a) of any of them is more than 5 1.2, and the weight of 3 调制 is prepared by using distilled water of 25 ° C. Viscosity (25C) is far more than 100mPa.s. When using dextrin to prepare edible meat processed foods, it will be more viscous than required when the dextrin is dissolved, which makes the preparation difficult and dissolves when heated and consumed. The dextrin will also be gelatinized. Therefore, there is a problem that the natural juicy feeling cannot be obtained. 10 Moreover, the emulsified food in which the fat is emulsified in water is known as an egg. Sauce or salad dressing, etc. This kind of emulsified food is characterized by its smoothness, richness, creaminess and luster, and its appearance is white and turbid. Even for emulsified foods, it has been tried to reduce the fat content. For example, Patent Document 2 discloses the use of a starch having a high amylose content of 15% to 7% by weight to prepare a cream, margarine, and other similar fat spread (the amount of fat is 0-30 weight). The amylose content (40-70% by weight) of the starch described herein is different from the dextrin used in the present invention in that the blue value (a) is more than 12. This is not possible when using starch. A rich or smooth texture which is characteristic of fats and oils is obtained, and the starch is used to prepare an emulsified food, 20 has a rough texture, and there is a problem that the texture of the emulsified food which is fat-dispersed is different. In Patent Documents 3 and 4, the paste is used. Emulsified foods such as mayonnaise, salad dressing, margarine, and ice cream are prepared by replacing the whole or one fat with starch or enzyme-converting starch or enzyme-converting starch. But 6 200901897 Yes, here It is not described in the literature, and the non-emulsified food prepared by using these dextrin or starch without using fats and oils has the same appearance and texture as the emulsified food. In Patent Documents 5-8, the use of branched dextrin is disclosed. And various types of polysaccharides 5 to prepare low-calorie yolk sauces such as mayonnaise, salad dressing, margarine, and ice cream. However, none of these documents disclose dextrin having the specific properties of the present invention. Patent Documents 5 and 6 The branched dextrin used is considered to be equivalent to indigestible dextrin (, , , >, ', 7MN〇1〇〇 (made by Matsutani Chemical Industry Co., Ltd.)). Dextrin. The branched dextrin is not suitable for the preparation of fat-free mayonnaise or low-fat mayonnaise as in the case of Experimental Example 8 or 14 described later. The branched dextrin used in Patent Document 7 is one in which an alkenyl succinate is esterified to a dextrin, which is structurally different from the dextrin of the present invention. The use of the branched dextrin described in the above document 7 to prepare a fat-free egg ketcher cannot be sufficiently preserved and fat, and does not exhibit the state of mayonnaise. In addition, when the low-fat mayonnaise is prepared, it is reduced to 50% by weight or less, and more preferably 15% by weight or less, and it is not sufficient to maintain the shape and fatiness, and the mayonnaise cannot be presented. The state of mind. 2) The dextrin described in Patent Document 8 has a lower fat feeling and a rougher texture than a dextrin of the present invention. Further, the egg yolk is usually prepared by blending edible fats and oils at a total weight of about 65 〇 8 〇 ° / 〇. Such an emulsion containing a high concentration of oil has a viscosity in which the oil droplets and the adjacent oil droplets are in contact with each other, that is, the most densely packed state of the state of 200901897 is formed, even if the emulsion does not contain a tackifier such as starch or colloid. High viscosity above 50000mpa.s. In addition, all kinds of low-fat mayonnaise seasonings with low fat-reducing flavors have been tested for a long time. However, the low-fat mayonnaise seasonings cannot be made to have the most dense filling and filling state. The viscosity is low, and a liquid emulsion is formed, and there is a problem that the unique viscosity, texture, and fatiness of the mayonnaise cannot be obtained. In addition, in order to give the viscosity or texture of the mayonnaise, if the amount of the tackifier is increased, there is a problem that the mouth feels poorly, and the slipperiness or the pull property becomes high, and there is a problem that the mayonnaise is different from the mayonnaise. 10 And even if it is cheese, it has been seeking low-fat cheese, and it is developing low-fat, fat-free or low-calorie cheese. For example, Patent Document 9 discloses an emulsified cheese product which is prepared by using a pre-gelatinized high amylose starch having a content of at least 4% by weight of a linear compound in the presence of at least 100% by weight of the casein. The emulsified cheese product is produced by derivatization of 15 substances, conversion products thereof, products of the converted derivatives, or bridging products thereof. Here, for example, the high amylose-converted starch product may be a dextrin having a water mobility of calcium chloride of about 5 Å or less, so that it is a larger than the 4 ABF 値 dextrin. However, when the starch described in Patent Document 2 is used as a cheese-based food, it is not possible to obtain the unique shape retention property of the cheese, and it is not possible to obtain a unique physical feeling (b〇dy feeling) of the milk, but it is unique to the starch. The problem of eating and rough, not smooth and smooth. Further, Patent Document 10 discloses that by blending 0.25-1.0 8 200901897% by weight of maltodextrin in a food, it is possible to impart a cheese-specific flavor, texture and meltability. However, the food is a food characterized by the use of 42-48% skim milk emulsion. Further, the dextrin used herein is paselli SA2, and as described above, it has a blue value of more than 5% by weight and a 530% by weight aqueous solution prepared by distillation of distilled water, and the viscosity after 5 minutes (25. The lanthanum system is far more than l〇〇mPa.s and is different from the dextrin used in the present invention. Therefore, the milk-based food prepared by using the dextrin has less fat taste and cannot obtain a characteristic richness of cheese. Further, the cheese to which dextrin is added has revealed a soft shell cheese containing 2_15% of dextrin (Patent Document u) or a cheese with cyclodextrin (Patent Document 12) and a cheese containing cassava dextrin. (Patent Document 13) However, the dextrin described in Patent Document 11 has a DE system of 5 to 3 inches, which is different from the preferred dextrin (DE: 3.5 to 4.5) used in the present invention. The dextrin described in 12 is a gel-like substance which is different in structure from the dextrin of the present invention, and cannot form a gel having an appropriate fat sensation belonging to a milky food. Further, Patent Literature_ The recorded dextrin is obtained from the species (4), which is not originally present and is genetically modified to obtain the temple powder. Modulations, this point is also different from the dextrin of the "4" of this issue. Therefore, if these dextrin are used to prepare the dairy food, it will be: paste, and there is no problem of cheese-specific shape retention, ^ In order to protect the body, if a large amount of dextrin is added, the food is rough, ... ^ There is no problem with the cheese-like texture. Also, if the solid shape is prepared, the cheese will be hard and hard. Colloidal food texture, and its hardness increases with the passage of time. Generally speaking, cheese has heat-melting raw shellfish. This property is often used in 20 200901897 on baking tray food (gratin々, 今夕 y) and pizza. When the dextrin or the starch described in Patent Document 10-13 is used for conditioning, the prepared cheese-like food is heated, and the cheese-like food is eluted and liquid, and the cheese is not reproducibly heated and melted (melting feeling, [Patent Document 1] Japanese Patent Laid-Open Publication No. Hei. No. Hei. No. Hei. No. Hei. 】张开平6-105652 Japanese Laid-Open Patent Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. Japanese Laid-Open Patent Publication No. Hei. No. Hei. No. Hei. No. Hei. No. 6-217691. [Patent Document 13] [Patent Document 13] JP-A-2003-530127 SUMMARY OF INVENTION Technical Problem The object of the present invention is to provide an application of a dextrin having a specific property to a food, specifically In other words, various processed food compositions are prepared using the dextrin. Specifically, it is an object of the present invention to provide an adipose tissue substitute which is a food composition of the processing 200901897, which has an edible food fat such as beef fat or pork fat, which has a characteristic food texture (sweet texture) and a juicy feeling. And edible meat processed foods that use the fat tissue substitute instead of fat. Further, an object of the present invention is to provide an emulsified food which is an emulsified oil such as mayonnaise or margarine, which has an appearance and a texture similar to those of an emulsified food prepared by the sulphur. More specifically, the object of the present invention is to provide an emulsified food which, although not a non-emulsifying food containing barium oil, has a grease-like smoothness and richness, and is unique to liturgical foods. White turbidity or surface gloss. The object of the present invention is to provide an emulsified seasoning using the above-mentioned processed food composition, and the amount of oil in the amount of the fat (65_8 〇% by weight) is less than 0.01-50 weight. Under the ancient to 1E /.) has a similar appearance and food texture similar to mayonnaise. 15 20 Furthermore, the object of the present invention is to provide a milky food which uses the processed food composition as a milky food, in particular, even if it has low fat or no milk, and has no flavor of the milk, and A processed food containing the milk-course food to replace (4). It is preferable that the miscellaneous food has a good shape retention property and a heating and melting property in addition to the texture of Wei (4) and the texture of the mouth = wind =. The stalker's eyes are solved by the above-mentioned problems, and (4) overshadowing and finding the dextrin of the following f(a) by the following species (8), _ dextrin, especially preferably:: quality (a The dextrin of (b), (c) and (4) can be used to prepare a processed food composition suitable for; L. σ Description of various purposes, 11 200901897 (a) The blue value is in the range of 〇·4~1.2. (b) The gelatinous (j eiiy) strength of the 30% by weight aqueous solution of dextrin prepared by distilling water at 80 ° C for 24 hours at 5 ° t was 4 N/cm 2 or more. (c) A 30% by weight aqueous solution of dextrin prepared by distilling water at 25 ° C was allowed to stand at 25 ° C for 5 minutes and then had a viscosity of 100 μPa·s or less at 25 ° C. (d) The ratio of the gel strength a and B (A/B) shown below is 2 or less: A: 30% by weight aqueous solution of dextrin prepared by dissolving water at 80 ° C after standing at 5 ° C for 24 hours Jeijy strength (N/cm2) B: Gel strength (N/cm2) after a 30% by weight aqueous solution of dextrin prepared by distilling water at 25 ° C for 24 hours at 5 ° C for 24 hours. The present invention has been accomplished on the basis of such findings, which include the following embodiments: (I) Processed Food Composition (1-1) A processed food composition characterized in that it contains the property of the following 15 (a) Dextrin; (a) The blue value measured under the following conditions is in the range of 0.4-1.2: (a-Ι) The dextrin lw/v% aqueous solution is prepared by distilling water at 80 ° C, and cooled to 25 ° C; (a_2) The dextrin 1 w/v% aqueous solution (25 C) 1 〇ml is mixed with 10 ml of an aqueous solution containing 20 20 mg of deficient and 2 mg of potassium telluride, and adjusted to 100 ml with steamed water; (a-3) The preparation liquid was shaken at 25 ° C for 30 minutes in a light-shielded state, and then the absorbance at 680 nm of the reaction liquid was measured by a spectrophotometer at 25 ° C, and this value was taken as a blue value. The processed food composition as described in (1-1), wherein the dextrin further has the following properties (b) and (c); (b) the paste is prepared by using distilled water at 80 ° C; The gel strength of the fine 30% by weight aqueous solution after standing at 5 ° C for 24 hours was 4 N/cm 2 or more. 5 (c) A 30% by weight aqueous solution of dextrin prepared by distilling water at 25 ° C was allowed to stand at 25 ° C for 5 minutes and then had a viscosity of 100 μPa·s or less at 25 ° C. (1-3) The processed food composition according to (1-2), wherein the dextrin is further characterized by having the following property (d); (d) the ratio of the gel strength A to B shown below (A/B) is 2 or less: 10 A : gelatinous (jeuy) strength (N/cm 2 ) after a 30% by weight aqueous solution of dextrin 30 ° C in an aqueous solution of 80 ° C was allowed to stand at 5 ° C for 24 hours; The colloidal strength (N/cm 2 ) of the 30% by weight aqueous solution of dextrin at 25 ° C was allowed to stand at 5 ° C for 24 hours. (II) Adipose tissue substitute and method for the same thereof 15 (11-1) The processed food composition as described in any one of 屮1) to 屮3), which is a substitute for adipose tissue. (II 2) The processed food composition as set forth in (11-1), wherein the fat tissue substitute is a dextrin having a ratio of from 20 to 40% by weight. (ΙΙ-3) A processed food composition as described in (ΙΙ1) or (Π-2), wherein the 20 adipose tissue substitute is a type of vegetable or vegetable gum other than dextrin. (ΙΙ-4) The processed food composition according to (ΙΙ-3), wherein the carrageenan is one having the following one of (1) to (3): (1) at 50° (2) The 1.5% by weight aqueous solution is not gelled under machine conditions, and 13 200901897 (3) contains calcium ions in a ratio of more than 11% by weight. (ΙΙ-5) A processed food composition as described in (ΙΙ-3) or (ΙΙ-4), which is a 丨_1〇 weight portion with respect to 100 parts by weight of the dextrin. . (ΙΙ-6) - a method for preparing a substitute for adipose tissue, comprising a cooling and solidifying aqueous solution containing a dextrin having the following properties (a) having the following properties (a) - (c) Any of the dextrin or dextrin having the following properties (a) to (d): (a) The blue value measured under the following conditions is in the range of 〇4_丨2: (a-Ι) 80: (: distilled water to prepare dextrin lw / v% aqueous solution, and cooled to 25 ° C; (a-2) the dextrin 1 w / v% aqueous solution (25 艽) 丨〇ini system and a containing An aqueous solution of 20 mg and potassium iodide 2〇1111 was mixed and adjusted to 100 ml with distilled water; (a-3) The solution was shaken at 25 ° C for 3 minutes and then at 25 ° in a light-shielded state. Under the condition of C, 'the absorbance of the reaction solution at 68 〇nm was measured by a spectrophotometer'. This value was taken as the blue value. (b) The 30% by weight aqueous solution of dextrin was prepared by dissolving water at 80 ° C and allowed to stand at 5 ° C. The gelatin strength after the hour is 4 N/cm 2 or more. (c) The 30% by weight aqueous solution of the dextrin at 25 ° C distilled water is at 25. (: the viscosity at 25 ° C after standing for 5 minutes) L〇〇mpa (1) The processed food composition according to (1-2), wherein the dextrin is further characterized by having the following property (d); (d) the gel strength a shown below The ratio to B (A/B) is 2 or less: 14 200901897 A : Jelly strength (N// after a 30% by weight aqueous solution of dextrin prepared by dispersing water at 80 ° C for 24 hours at 5 ° C Cm2) B : gel strength (N/cm 2 ) after a 30% by weight aqueous solution of dextrin 30 ° C in 25 ° C distilled water was allowed to stand at 5 ° C for 24 hours. 5 (II-7) as described in (II-6) The method for preparing a fat tissue substitute, wherein the aqueous solution contains a dextrin in a ratio of 20-40% by weight. (II-8) Adipose tissue substitute as described in (II-6) or (Π-7) The preparation method, wherein the aqueous solution further comprises carrageenan. (II-9) A method for preparing an adipose tissue substitute according to (II-8), wherein the carrageenan is one having the following (1)-(3) at least one of the properties: (1) dissolved in water below 50 ° C, (2) its 1.5% by weight aqueous solution is not gelled at 25 ° C; (3) it contains More than 0, but about 0.1% by weight or less of the approximate ion (11-10) A method for preparing a fat tissue substitute according to (Π-8) or (II-9), wherein the content ratio of the carrageenan is 1 to 100 parts by weight of the dextrin 10 parts by weight. (III) Processed food containing a fat group substitute (III-1) A processed food containing a fatty tissue substitute contained in any of (1)... to (1)...in place of edible meat One or all 20 fats. (III-2) The processed food according to (III-1), which is derived from sausage, ham, bacon, salami, meat strips, hamburger steak, and hamburger meat, minced meat, croquettes, meatballs Any of the edible meat processed foods selected from the group consisting of chicken cakes, dumplings, siu mai and meat burrs (bun). In the case of the processed food composition as described in any one of (1-1) to (1-3), it is an emulsified food. (IV-2) The processed food composition according to (IV-1), which contains, in addition to dextrin, at least one polysaccharide selected from the group consisting of water and water: Xanthane gum, Guar Gum, Locust Bean Gum, tara gum, Tamarind Seed Gum, and natural gellan gum The processed food composition according to (IV-2), wherein the emulsified food is a non-emulsifying food having a ratio of 5-30% by weight of dextrin and a total amount of 0.01-0.5 by weight. At least one of % is selected from the group consisting of polysaccharides and 40-90% by weight of water: Sanxian gum, guar gum, locust bean gum, tara gum, tamarind gum and natural type gum. The processed food composition according to any one of (IV), wherein the emulsified food is a non-emulsifying food, further comprising at least one selected from the group consisting of (IV-5) The processed food composition according to (IV-4), which is a non-dairy 20-food, which is non-emulsifying. The food product comprises at least one polysaccharide selected from the group consisting of guadi gum and gum arabic in a total amount of 0.05 to 5 wt%/〇. (IV-6) as in any of (IV-5) The processed food composition described in the present invention, wherein the emulsified food product is a non-emulsified food containing no oil and fat, and is characterized in that it has an egg yolk sound similar to that emulsified by oil and fat, 16 200901897 salad dressing, sauce, The appearance and texture of flower paste (7-7), margarine, fat spread or butter cream (IV-7) - preparation method of emulsified food, It comprises a cooling-inhibiting aqueous solution containing one of the following five properties (a) Dextrin, a dextrin having the following properties (a) to (c) or a dextrin having the following properties (a) to (d): (a) Blue measured under the following conditions The value is in the range of 〇4_12: (a-Ι) is 80. (: Dextrin lw/v% aqueous solution is prepared by distillation and cooled to 25 ° C; 10 (a_2) The dextrin 1 w/v% aqueous solution (25 ° C) 10 ml is mixed with an aqueous solution containing 20 mg of broken potassium and 2 mg of potassium iodide, and adjusted to 100 ml with distilled water; (a-3) The solution is in a light-shielded state at 25 ° After shaking for 3 minutes, the absorbance of the reaction solution at 68 〇nm 15 was measured by a spectrophotometer at 25 ° C, and this value was taken as a blue value. (b) 30 weight of dextrin was prepared by using distilled water at 80 ° C. The gelatinous strength of the % aqueous solution after immersion for 24 hours was 4 N/cm 2 or more. (c) 30% by weight of a dextrin aqueous solution prepared by distilling water at 25 ° C for 5 minutes after standing at 25 ° C for 5 minutes. The viscosity is below 0 〇0 niPa.s at 25 ° C. 20 屮 3) The processed food composition as described in ( 2-1), wherein the dextrin is further characterized by having the following property (d); (d) the glue shown below The ratio of the strength a to B (A/B) is 2 or less: A: 30% by weight of a dextrin aqueous solution prepared by dissolving water at 80 ° C is 5. (: jelly strength after standing for 24 hours) N/cm2) 17 200901897 B : The dextrin 30 was prepared by distilling water at 25 ° C, and the aqueous solution was at 5. (the gel strength (N/cm 2 ) after 24 hours left). (IV-8) The preparation method as described in (IV-7), wherein the aqueous solution is further comprising at least one selected from the group consisting of Sanqishan _ xianjiao, gujung gum, natto gum, and tower Latex, tamarind and natural type of charm ^ sugar. (IV-9) The preparation method described in (IV-8), wherein the aqueous solution is a non-emulsified aqueous solution containing a ratio of <5' without \3〇% by weight dextrin' dimension 0.01-0.5% by weight of at least one selected from the group consisting of polysaccharides in the lower " 10 15 20 group and 40-90% by weight of water: Sanxian gum, Guiya gum, locust bean gum, Tara gum, Tamarind gum and natural type of orchid. Σν- i 0) a modulation method as described in (ΐν·7) to (IV_9),

Wherein the aqueous solution is a non-emulsified aqueous solution, and I' further comprises at least one polysaccharide selected from the group consisting of guar gum and gum arabic. (4) The preparation method as described in (Off), which is a non-emulsified aqueous solution, wherein the non-emulsifying aqueous solution contains at least a total amount of 夂υ.05-5 wt% of at least one selected from the group consisting of A (four) _ structuring in the squash. (IV-12) A method according to any one of (IV-7) to (IV-11), which is used to prepare a non-emulsified non-emulsified food, but has a similar - Emulsified foods such as egg yolk #, salad dressing, sauce, flower paste, margarine, job dressing or whipped cream, etc. (V) Low-fat emulsified product (V-1), as described in (4) to (1_3), the composition of the edifying food 18 200901897, which is an emulsified seasoning containing 0.01-50% by weight of oil and fat material. (V_2) The processed food composition according to (V-1), wherein the emulsified flavoring material contains 2 to 30% by weight. / ° ratio of dextrin. (V-3) The processed food composition according to (V-1) or (V-2), wherein the emulsified seasoning is a kind selected from the group consisting of: At least one of a group consisting of gumatin, locust bean gum, tara gum, tamarind gum, and natural gellan gum. (V-4) The processed food composition according to (v-3), which contains 10 0. 01-5 wt% of at least one polysaccharide selected from the group consisting of: Sanxianjiao, Guaya Glue, locust bean gum, tara gum, tamarind gum and natural gellan gum. (V-5) The processed food composition as described in any one of (V-1) to (ν-4) is an emulsified seasoning of mayonnaise. A processed food composition as described in any one of (1_丨) to (1-3), which is a cheese-like food. (Vl-2) The processed food composition according to (V-1), wherein the cheese food is a dextrin having a ratio of from 1% to 50% by weight. (Vl-3) The processed food composition as described in (VI-1) or (VI-2), wherein the "Herza Road food type" contains at least one selected from the group consisting of dextrin. The whey protein 'methylcellulose, the carteran (Curdlan), and the de-branched type of margarine are grouped. (4) The processed food composition as described in (VI_3), wherein the milk is 19 200901897 The weight percentage ratio is selected from the group consisting of the following, and the Curdlan type food product is one in which the total amount is 〇〇1ι〇 group: whey protein, methyl cellulose and degummed base type gum. (VI-5) such as (νΐ_υ to (VI_4) 中香5, the processed food composition, wherein the cheese product, in addition to the dextrin, further contains at least one box selected from the group consisting of carrageenan, three cents Glue and *deficient, polysaccharides of the group and the natural type of lanolin. The processed food composition described in (4), wherein the horn and the vegetable gum are of the following species: (1) at least one of the following properties : 10 15 (1) Dissolved in water below 50 ° C, (7) Its Μ weight % aqueous solution is not gelled under pit conditions; (3) its The content of the processed food composition as described in (V_5) or (V·6) is at least 0.01 to 5 wt%. - a polysaccharide selected from the group consisting of carrageenan, sinosaur, and natural type sap. (VI-8) as described in (VI_1) or (VI·8) a processed food composition, wherein the secret food is a processed food containing milk fat or containing milk fat ratio of 20% by weight or less, and having a milky road having a milk fat of more than 20% by weight. (VI-9) The method for preparing a cheese-like food according to any one of (VI-1) to (VI-8), comprising a cooling and solidifying aqueous solution, wherein the aqueous solution contains A dextrin having the following properties (a), dextrin having the following properties (a) to (c), or any of the dextrin having the following properties (a) to (d): (a) The blue value measured under the following conditions is in the on] range: 20 200901897 (al) The dextrin lw/v% aqueous solution was prepared by steaming water at 8 ° C, and cooled to 25 ° C; (a- 2) The dextrin 1 w/v% water soluble (25.〇) i 〇mi is mixed with an aqueous solution i〇mi containing 20 mg of iodine and 2 mg of molybdenum potassium, and adjusted to 5 ml with distilled water; (a-3) The liquid is in a light-shielded state. Next, after shaking at 25 Torr for 3 minutes, 'the absorbance of the reaction solution at 68 〇nm was measured by a spectrophotometer at 25 ° C. This value was taken as the blue value. (b) The distilled water at 80 ° C The jelly strength of the dextrin 3 〇 wt% aqueous solution after standing at 5 for 10 hours was adjusted to be 4 N/cm 2 or more. (c) 3 gram weight of dextrin prepared by distilling water at 25 ° C. /. The aqueous solution had a viscosity of 1 〇〇 mPa·s or less at 25 ° C after standing for 5 minutes. (1-3) The processed food composition according to (1-2), wherein the dextrin is further characterized by having the following property (d); and the gelatinous strengths A and B shown under 15 (d) The ratio (A/B) is 2 or less: A: Jelly strength (N/cm2) B of the dextrin 3 wt% aqueous solution prepared by dispersing water at 80 ° C for 4 hours after standing for 5 hours. The gelatinous strength (N/cm 2 ) of the 30% by weight aqueous solution of dextrin at 25 ° C was allowed to stand at 5 t for 24 hours. (2) The preparation method according to (VI.9), wherein the aqueous solution contains a dextrin in a proportion of 10 to 50% by weight. (vi-ii) The preparation method according to (VI_9) or (VI, wherein the aqueous solution contains at least one selected from the group consisting of whey protein, methyl cellulose, carterin, and deamination type in addition to dextrin. The composition of the group formed by the knot orchid. 21 200901897 (VI-12) 如 丨 丨 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 调制 ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ (a) a group selected from the group consisting of whey eggs, a group of (4) polysaccharides and a lysine type lanolin; 3) a preparation method as described in (VI_9) to (νι·12), The aqueous solution contains, in addition to the dextrin, at least one of a group of vegetable gums, three cents, and natural gellan gum. (VI-14) The processed food composition as described in 3), wherein the vegetable gum is one having at least one of the following (1) to (3): 10 (1) in water below 50 ° C Dissolved, (7) The (four) amount % aqueous solution is not gelled under pit conditions; (3) it contains more than 0, but in a ratio of ο·1 wt% or less. (Foot) The preparation method as described in (VI-13) or (νι.14), wherein the at least one polysaccharide selected from the group consisting of carrageenan, santander, and natural type of lanolin The content ratio of the class is 0.01 to 5% by weight. Or (VI) Processed food, but having a similar appearance, flavor, and processed product (VII-1) processed food buckle similar to a milky fat having more than 20% by weight of milk fat, which contains the milk_food described in either Replace all or part of the milk road. 2) Processed foods as described in (Purchasing), which are selected from the group of the next 22 200901897 - bread, cake, Muss, Saskatchewan, Pai, milk juice, La Sagana (Iasagnaw) :T), Doria (〇 卜 卜 梭 (Risotto V / 7 Bu), Sauce,, 曰 曰 > } Each, cheese melted products (7 y 歹 2), burgers, salads and sauces The present invention can provide a substitute for adipose tissue, which is used to prepare a processed food that emphasizes the presence of fat, particularly a processed meat processed meat. The adipose tissue substitute according to the present invention, edible meat processing Although the food is low-calorie and low-fat, it is fully utilized for the food-fat-specific 10 sense of food and juicy. In other words, the adipose tissue substitute of the present invention is included to replace the - or all of the edible meat fat. Edible meat processed foods, although low in calories and low in fat, have a taste or juicy feeling characteristic of fat. The present invention can provide an emulsified food which does not contain fat and oil even if it is not homogenized such as homogenized Processing It has an appearance similar to the emulsified food produced by emulsification of the fat I5 for 5 weeks (the emulsion has a characteristic of turbidity or surface gloss), a texture (smoothness or richness), and a feeling of use. Further, the present invention The emulsified food has low calorie characteristics because it does not contain fats and oils. The present invention can provide an emulsified seasoning which has a content of 65-80% even when the oil content is reduced to 5% or less. The ratio of oil to fat usually has the same viscosity or fatiness and smoothness of the mayonnaise. The emulsified product of the present invention is characterized in that it has a similar appearance to mayonnaise (alloyed mayonnaise, although it has a small amount of oil and fat). White turbidity or surface gloss), food texture (smoothness or richness) and lower calorie content than egg yolk 23 200901897 because it does not contain oil. The present invention can provide a cheese food even in milk fat When the content is reduced, it has the same texture or flavor as the usual cheese. The cheese-like food of the present invention is characterized in that although the oil content is small, 5 still has milk. Specific flavor or texture, and has lower calories than usual cheese because of its small milk fat content. C Embodiments; J. Detailed Description of Preferred Embodiments I. Dextrin ίο The dextrin used in the present invention It has the following properties (&): (3) The blue value (811^\^11^) (68〇11111 absorbance) is in the range of 〇.4-1.2. The blue value is generally iodized with starch. Specifically, the reaction is carried out by reacting amylose contained in the powder of the temple with iodine to give a blue color, thereby obtaining an absorbance 680 of 680 nm in the starch iodine reaction solution. Usually, the blue value is used to evaluate the powder. The medium amylose content, the present invention is used as an index for indicating the content of the linear hall powder in the dextrin. The dextrin blue value of the present invention can be calculated by the following method. (1) 80 C steaming water to prepare a dextrin 1 w/v% aqueous solution, which will be cooled to 20 25 . . . (2) The above dextrin 丨 w/v% aqueous solution (25 hr) 丨〇 ml is mixed with an aqueous solution containing iodine 2 〇 mg and 200 mg of an aqueous solution, and adjusted to 100 ml with steamed water. (3) The modulating solution was shaken at 25T: for 30 minutes in a light-shielded state, and the absorbance at 68 〇 nm in the reaction solution was measured by a spectrophotometer at 25 ° C for 24 200901897. The dextrin used in the present invention is characterized by a blue value in the range of 0 4-1.2 as described above. It is preferably in the range of 〇·5-〇_9, more preferably in the range of 0 6-0.8 5 The scope. The blue value of the sigma sinus is less than 0.4 (for example, "Paydisk (/ < 彳 只 only) #100" (made by Matsutani Chemical Industry Co., Ltd.): 0 32, "dextrin NSD-C" (manufactured by NISSI Co., Ltd.): 0.11 (refer to Experimental Example 1)], or larger than 1_2 (for example, "PASELLI SA2" (made by AVEBE): 1.43, "According to 10 Starry Eyebrow Oul (彳>夕夕>ス工ス才彳; b) II" (曰本NSC株式会社株式会社): 1_74, "C^DELIGHTMD01970" (manufactured by Cargill Japan Co., Ltd.): 1.54, (refer to Experimental Example 1) 'This point is different from the dextrin used in the present invention. The dextrin used in the present invention preferably has the following properties (b) and (c): 15 (b) A 30% by weight aqueous solution of dextrin is prepared at 5 ° C with distilled water at 80 °C. The gel strength (j elly) after standing for 24 hours was at 4 N/cm 2 or more. (c) A 30% by weight aqueous solution of dextrin prepared by distilling water at 25 ° C was allowed to stand at 25 ° C for 5 minutes and then had a viscosity of 1 μmPa.s or less at 25 ° C. The colloidal strength (b) is a gel obtained by measuring the aqueous solution of 30% by weight of a dextrin in distilled water at 80 ° C for 2 hours at 5 ° C (measurement object), at 5 Under the condition of °C, a piston having a diameter of 3 mm was used, and a load was applied at a piston speed of 60 mm/min, and the load (ISi/cm2) when the gel was broken by the piston was measured, and thus the gel strength was obtained. The measurement of the gel strength is usually carried out by a rheometer. Further, in order to measure the thickness of the gel of the object 25 200901897, there is no particular limitation as it does not affect the obtained gel strength. . The upper limit of the gel strength is not limited, and is, for example, usually 20 N/cm. The gel strength (b) is preferably 5 2 continued (10) 2, more preferably 5 6-10 N/cm 2 . Viscosity (c) is 25C steam co-cutting dextrin 3 〇 wt% aqueous solution is allowed to stand at 25 C for 5 minutes, then at 25 ° C, using bl-type rotary viscometer (mouth —-N〇_2 And the one obtained by measuring the rotation number of 12 rpm for 1 minute. The lower limit of the viscosity is not limited, and is usually, for example, 10 20 mPa·8. The viscosity (C) is preferably 2〇_7〇mPa.s, more preferably 3〇_65mPa•S 0 The dextrin used in the present invention, as described above, is a gel strength (b) Above 4 N/cm and viscosity (c) is preferably below. The conventional dextrins are one having a gel strength (b) of 4 N/cm 2 or more but a viscosity (c) 15 is greater than 10 〇 mPa.s (for example, rPASELLI SA2) (made by AVEBE): (8) 4 .8, (c) 235, "Istaide Ai Meier π" (曰 NS NS NSC Co., Ltd.): (b) 4.8, (c) 480 〇〇, "(^DELIGHT MD01970" (( (manufactured by Cargill Japan): (b) 6.9, (c) 22 〇, (refer to Experimental Example 1)] or a type which has a liquid state even under the conditions of the above (b) and does not exhibit a gel 20 (for example, "Paydisk 〇, 彳yf'y 夕 夕 only) #100" (made by Matsutani Chemical Industry Co., Ltd.), "dextrin NSD_C" ((Zhuzhou: ^^ system), (reference Experimental Example 特性] This characteristic is different from the dextrin used in the present invention. Further, 'the dextrin used in the present invention, except for the above properties (a), (b) and (c) Preferably, it has the following properties (d); 26 200901897 (d) The ratio of the strength of the braided a to B (A/B) shown below is 2 or less: A: 30% by weight of dextrin prepared by distillation at 80 ° C Colloidal strength (N/cm2) of aqueous solution after standing at 5 ° C for 24 hours B: The gelatinous strength (N/cm2) of a 30% by weight aqueous solution of dextrin at 25 ° C in distilled water at 5 ° C for 24 hours. The strengths of the braids A and B are 80 ° C and A 30% by weight aqueous solution of dextrin prepared by distilling water at 5 ° C was allowed to stand for 24 hours, and then the obtained gel (object to be measured) was subjected to a piston having a diameter of 3 mm at a temperature of 5 ° C and at a piston speed. The load was applied at 6 〇mm/min, and the load (N/cm 2 ) when the gel 10 was broken by the piston force was measured, so that the gel strength was obtained. The thus obtained gel strength ratio (A/B) The lower limit of the method is not limited. For example, it is usually 1. The colloidal strength ratio (A/B) is preferably 丨_2, more preferably 1-1.6, most preferably 1.3-1.6. If the dextrin to be used has the above-mentioned properties, the source of the powder of the genus 15 is not particularly limited. For example, the starch constituting the dextrin raw material may be, for example, potato or corn. , sweet potato, wheat, rice, sago, cassava and other starches. It is preferably horse yam starch. As an indicator showing the degree of decomposition of starch, it shows the ratio of reducing saccharide formed during hydrolysis of 20 starch and (4) reducing sugar such as sugar or maltose. The total amount of reducing sugar is converted into glucose (dextr〇se), which is dry relative to the whole. The ratio of the weight % of the solid fraction is expressed. The value means that the larger the DE is, the more the reducing sugar content is, and the less the dextrin is. On the contrary, if the DE is smaller, the reducing sugar content is less. The more dextrin. Although DE 没有 does not have a limitation of 27 200901897, the present invention generally employs a bismuth of 2-5, preferably 3-5, more preferably 3.5-4.5. A dextrin having such a property can be obtained by hydrolyzing a starch obtained from a raw material. The method for decomposing the starch is not particularly limited. For example, for example, it may be decomposed by an enzyme treatment and decomposed by an acid treatment, preferably by decomposition with an enzyme treatment (enzyme decomposition). The dextrin preparation method, specifically, for example, starch (preferably horse yam starch) can be treated by a known method using an amylase, and the degree of decomposition is traced by using the aforementioned blue value (680 nm absorbance) as an index. Until the blue 10 value reaches the desired range of 0.4-1.2 (preferably in the range of 0.5-0.9), the enzyme treatment is finished. Further, whether the dextrin having the blue value of the range has a gel-like strength (b) of 4 N/cm 2 or more, whether the viscosity (c) is less than 100 mPa·s, and whether the gel strength ratio (A/B) is 2 or not Hereinafter, any of these may be measured by preparing a 30% by weight aqueous solution by the above method. 15 II. Processed Food Composition The processed food composition of the present invention is a food prepared by using dextrin having the specific properties described above. These foods, as described later, include a fat tissue substitute and an edible meat processed food prepared by using the fat tissue substitute, and even if it is a non-emulsified food, it has the same appearance and texture as the emulsified food 20 Emulsified foods and low-fat emulsified foods, and cheese products which have the same appearance, texture and feeling of use as cheese, although they do not contain milk fat or contain a small amount of milk fat, and are prepared by using the cheese food Processed food. The following is a detailed description of such processed foods, and the so-called dextrin 28 200901897 unless otherwise specified, means that any of them has the aforementioned specific properties of dextrin. (ΙΙ-ΠAdipose tissue substitute The fat tissue referred to in the present invention is pork, beef, chicken, horse meat, 5 lamb, and whale meat, etc. (pork fat, tallow, chicken fat, horse fat, sheep fat, Whale fat. These fats usually have shape retention even in the form of insoluble blocks at room temperature (25 ° C), which is liquid (flowing) or fluid at this temperature. The oil is not the same. This means that the fat is not contained in the adipose tissue referred to in the present invention. 10 The adipose tissue replacement system of the present invention is prepared by using the above dextrin, although it is the same as the edible meat fat. The ground is in a solid state at normal temperature (25 ° C) (that is, in the form of an insoluble mass and has a conformal mass), however, once heated, especially above 50 ° C, it becomes semi-flowing. Characteristics of liquid or liquid (flowing). 15 In contrast, if dextrin has a blue value of less than 0.4, it cannot have a similar elastic feeling to fat, nor can it obtain a rich flavor unique to fat. And there is a problem. Again, dextrin has more than 1.2 When the blue value is rough, it is derived from the smell of starch, and the flavor is deteriorated, it collapses, and the elastic texture similar to fat is not obtained, which is problematic. When it has a gel strength (a) of less than 4 N/cm 2 , it is difficult to obtain a fermented food texture similar to fat, and for the meat filling, a fat tissue substitute is added to the blender to make it fine and form a paste. As a result, as described above, it is difficult to obtain a stretchy texture similar to fat. Further, if a dextrin having a viscosity (b) of more than 100 mPa*s is used, it exhibits a similar texture to 29 200901897. Moreover, if it is used, it is difficult to obtain a paste sensation which is particularly rich in fat, and it is difficult to obtain a scent of a dextrin which is less than 20 mPa·s in viscosity with a fat phase. (b) Adipose tissue substitute 2 dextrins The aqueous solution is then cooled and solidified to cure the solution. At least in the TMC water, it is preferably prepared by dissolving the dissolved liquid system at these temperatures. Further, the water is a water

To (preferably 25. The following 'better is 1 〇t; static is about 40 C 10 nature. The solution is in the range of not expected, the faster the curing speed. The first time reading low _ The amount of the dextrin used herein is, for example, 1% by weight based on the final fat (tetra) substitute, and is preferably WO% by weight, preferably 25% by weight. Further, the adipose tissue substitute of the present invention is in addition to the above In addition to dextrin, it can also be prepared with carrageenan. 15 shroud gel is known as k_PPa _, _lambda type) and type I ('corner and vegetable gum. This hairpin can use any of these types) Carrageenan, but it is preferred to use I (iota) type horn and vegetable gum. Also, the vegetable gum used in the present invention is preferably mixed with water, stirred if necessary, and completely dissolved in water. The water solubility of the nature. 20 纟 soluble carrageenan, for example, is suitable for water-soluble carrageenan having at least one of the following properties (1) to (3). More preferably, it has the following (1) - (3) at least two of the properties of water-soluble carrageenan, more preferably water-soluble carrageenan having all of the properties (1) - (3). It is dissolved in water below 50 C. 30 200901897 The preferred carrageenan used in the present invention is a water-soluble guacamole which is completely dissolved in water below the sputum. Preferably, the thief is 5 - Grab the dissolved corners in the water. (4) Also the vegetable glue pass ^ must be heated above the 赃 to dissolve, this point is different from the above-mentioned horn and vegetable glue. There is no special restriction on the dissolution method in water. Using any arsenal means such as foaming H to make it dissolve in water, mU. 〇 (2) Under the conditions of 2 holes, the 丨5 wt% aqueous solution is not gelatinized. The carrageenan is a species of 25. (: H under conditions), its 1.5% by weight aqueous solution is a water-soluble horny vegetable gum that does not gel. It is preferred to be a species under 25t conditions. The 8 wt% aqueous solution is a water-soluble carrageenan which does not gel, and more preferably a water-soluble horn gum which does not gel at 25 〇c. It is known that the carrageenan gum has a characteristic of 25% under the condition that its i_5 wt% aqueous solution will be condensed. The angle of the vegetable is different. The gelation can be evaluated by measuring the viscosity at 25 ° C. Specifically, the BL type rotary viscometer is used under the condition of 25 (the mouth is a N0. The viscosity of the object to be measured (carrageenan 1.5 to 2.5% by weight aqueous solution) was measured in 丨 minutes at 2X (the amount of rotation of the Bu) and the number of revolutions 121 and 1) 111, and it was judged whether the viscosity was 20 or not. It is below 4000mPa.s. At this time, when the viscosity is below 4000mPa.s, it is judged whether there is no gelation. If the viscosity is larger than the S-value, it is judged whether or not the knee is concealed. In addition, when the vegetable gum is measured under the above conditions, its viscosity is 15 μmPa·s or less. (3) The ratio of calcium ions is 〇 1% by weight or less. 31 200901897 The good angle and vegetable gum used in the present invention is a water-soluble guar gum containing a contact and having a proportion of 0.1% by weight or less. Preferably, the water-soluble angle of the contact of the species 3 has 0 · 〇 5 weight 3:%, and the vegetable gum. 5 10 15 20 , and 'water-soluble I (iota) carrageenan having the properties of (1) to (3) above is commercially available, for example, by Sanrongyuan RFi Co., Ltd. , y thousand [trademark] N〇3. The angle a is again used in comparison with the weight of the dextrin (10), which is the weight of the re-education, preferably 3-6 weights, s/ten, ten weights, and m. Here, the angle of the vegetable gel: dextrin 1 〇. When the weight portion is much larger than the weight portion of the 1 〇 时 r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r In the replacement of fat tissue, iv n λ + can be said to be __ 彳 量 举例 举例 举例 举例 举例 举例 举例 , , , , , , , , , , , , , , , , , , , 糊 糊 糊 糊 糊 糊 糊 糊 糊 糊 糊 糊 糊 糊· 4% by weight, preferably called woven combination, in the case of the composition of the present invention, the composition of the ratio _ first prepared a type of above = and:: there are special restrictions, the angle of the vegetable gum is usually in the second , ^, Γ will dissolve, so it can be modulated at these temperatures. The Lok solution is preferably below 40 〇c, and more preferably in the case that the machine is solidified under the temperature conditions below the lot. , take *, =:; =:: dissolve system, example 32 200901897 (1) pre-(four) forked vegetables _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ And give it a method of mixing and dissolving the disc; 〃 5 10 15 20 (3) a method of dissolving the aqueous solution of the horn and the vegetable gum and adding it to dissolve; and 〃 (4) dextrin and horn and vegetable gum respectively The aqueous solution is prepared, and the respective aqueous solutions are mixed. The preferred method is the method of (1). The method can be used to prepare a fat-woven substitute which is excellent in workability and smoothness. & The adipose tissue substitute of the present invention can appropriately add various tackifiers, gelling agents, emulsifiers, perfumes, sweeteners, pigments, and the like without hindering the effects of the present invention. The adipose tissue substitute of the present invention can be processed into various arbitrary shapes between uses. Specifically, it can cut, break, chop or grind (grind) the adipose tissue substitute into a random shape by mechanical or mechanical (for example, food cutter (c) cutter), fine cutting machine (four) em (10) phase and mixing. . Although there is no particular limitation, in the case of a substitute for a tree fat tissue, the sputum is modulated to a straightness of 0.5·1^, more preferably 3 to 5 mm. The chopped fat tissue substitute of this size is used to modulate the edible meat and add it to the special meat sausage or hamburger. It is a unique feeling of fat and oiliness. Use mechanical to add +77 -Vs X rf* ni . Knife break or chopped, preferably using dextrin corners to glue on the adipose tissue substitute. At this time, the treated material 33 200901897 is completely mushy and presents a state in which a solid shaped fat tissue substitute which can be cut is mixed, thereby imparting pork fat or bovine fat to the processed meat processed food such as the coarsely ground meat sausage or burger. A food texture that is unique to fat tissue (fat). 5 The adipose tissue substitute thus prepared, as described above, has the same solidity as the edible meat fat at room temperature (25 ° C), but is heated, especially to 50 ° C or higher. It has a semi-fluid or liquid (fluid) nature. Further, when these temperatures are again lowered to the normal temperature (25 ° C) and cooled, they are solidified again and returned to the solid state. Therefore, if the adipose tissue substitute of the present invention 10 is combined with a fat substitute such as pig fat or beef fat in the processed meat processed food, the food can be given the same juicy feeling as the fat (the gravy feeling) or the fat-specific feeling. Or chew (food sensation). Further, the adipose tissue replacement system of the present invention can be prepared at a temperature below room temperature, and is very easy to handle at this temperature. It is used as a raw material for edible meat processed foods which are manufactured at a low temperature and are managed at a low temperature. That is, for example, in the case of ham or sausage, there is no heating device in the processing site for manufacturing and managing processed meat products at a low temperature of 10 ° C or less before heating and conditioning, and the adipose tissue substitute of the present invention is not limited. In the processing site, it is possible to manufacture using a conventional device without re-setting the heating device, and it is possible to use the raw material as a raw material for processing edible meat. Ιι-2) Preparation of processed products by using adipose tissue substitutes The processed foods which are the object of the present invention are one of the original edible meat fats or all of the previous fat tissue substitutes instead of the addition of 34 200901897. Specifically, for example, sausage, ham, bacon, Italian sausage, meat strips, hamburger steak meat, and hamburger thin slices (々, _), meat, croquettes, fried meatballs, chicken cake, Dumplings, siu mai and meat bags (bun y) 5 and other meat processed foods. Among the preferred edible meat processed foods are sausages which pay special attention to the presence of fat (food sensation) or juicy, for example, ', 'especially, coarse minced meat sausage (roughly shackle - β). Here, the coarse-grained meat sausage of the present invention is a sausage in which the fat of the edible meat is in the form of a block and is present in the sausage. The type of the meat to be used or the method for producing the same is not particularly limited. The processed food of the present invention can be prepared by using a usual material and a usual method, in addition to the use of the aforementioned adipose tissue substitute to replace the fat. For example, when a hamburger or a meatball is mixed with various materials, the adipose tissue replacement system of the present invention prepared in the same manner is added in the same manner as the meat. Further, the sausage can be prepared by adding a fat tissue substitute of the present invention to replace one or all of the fat when the fat is added in the 15 months of the fat. Further, the ham can be obtained by dissolving the adipose tissue substitute of the present invention in a marinade and then injecting it into the raw meat. Further, the ground meat sausage can be prepared by using a usual material and a usual method in addition to the use of the aforementioned adipose tissue substitute instead of 20 fat. The preparation method is not particularly limited, and for example, it can be prepared by the following method: (1) First, a salt-mixing agent such as salt, sodium nitrite, sodium ascorbate, or polymeric phosphate is added to the meat and the adipose tissue substitute of the present invention. , let it rest in the freezer for one night. 35 200901897 (2) Then, various seasonings such as ice water, sucrose, sugar, potassium sorbate, and spices are added to the mixture, mixed, and then filled in an envelope for sausage to be heat-treated. The meat used is beef, pork, chicken, duck, lamb or horse meat. If it is suitable for eating meat (carnivorous meat), there is no particular restriction, and beef or pork is usually used. Thus, in view of the type of meat processed product to be eaten, the fat (one or all) is usually replaced by using the adipose tissue substitute of the present invention, thereby preparing a processed food whose fat is replaced by the adipose tissue substitute of the present invention. 10 products. The proportion of the adipose tissue substitute in the processed food of the present invention can be suitably adjusted depending on the type of processed food and the amount of fat originally blended. For example, per 100% by weight of the processed food, for example, the ratio of the adipose tissue substitute is preferably from 1 to 50% by weight, more preferably from 5 to 20% by weight. The case of the ground meat sausage is also the same, and the ratio of the adipose tissue substitute per 100% by weight of the ground meat sausage is preferably from 1 to 50% by weight, more preferably from 5 to 20% by weight. By using the adipose tissue substitute of the present invention having a ratio of the above, it is possible to impart a meaty processed food such as a coarse minced sausage to the edible meat processed food which has a juicy feeling and a strong feeling. Further, in the adipose tissue substitute of the present invention, as described above, since it basically contains dextrin or dextrin and carrageenan, the edible meat processed food which uses the fat tissue substitute of the present invention instead of fat has not only the above-mentioned edible Meat processed foods are characterized by a juicy and thick sense and are characterized by low calorie and low fat. Further, in the processed food of the present invention, various tackifiers, gelling agents, emulsifiers, perfumes, sweeteners, pigments, and the like can be suitably added without departing from the effects of the present invention. (II-3) Emulsified-containing product 5 The emulsified food product which is the object of the present invention is one prepared by using the above-mentioned dextrin, and is an emulsified food product which is prepared by emulsifying oil and fat even though it does not contain oil and fat. Non-emulsified processed foods with appearance, texture and feeling of use. Further, the above-mentioned emulsified food includes salad dressing, mayonnaise, sauce 10, flower paste (7 today * 7 - person - only b) and spread sauce (cream, margarine, fat spread and fresh cream). Further, the feeling of use described above includes a feeling of being applied by a coating knife such as a spread or a touch (coating feeling) applied to the bread. Further, the above-mentioned salad dressing, mayonnaise, fat spread, cream, artificial milk, and fat spread are included in the materials specified in Table 1 of the Japanese Agricultural and Forestry Standards (JAS). 37 200901897 [Table 1 The definition of salad dressing is as follows~~-- ^In the edible vegetable oil (excluding the scented edible oil, the citrus juice (hereinafter referred to as the essential raw material) in the door) eats ^, The spices are prepared by an oil-in-water emulsified semi-flavor or a liquid-like seasoning. 2. Add 1 salted cake (匕-夕儿 only), a semi-solid salad dressing, emulsion salad dressing, creamy salad dressing, and a viscosity of 3〇pa.s or more--- —------ - In the salad dressing, it is an emulsified liquid, and its viscosity is less than 3〇p as mayonnaise paste^solid salad dressing towel~ make Shenhuang use silk powder or dextrin, and it is not used. Raw materials other than the above: essential raw materials, egg yolk, white, powder, protein hydrolysate, salt, sugar, spices, 'emulsifiers, seasonings (amino acids), sour materials, coloring materials, and the like. In semi-solid salad dressing, egg yolk or whole egg is used, and raw materials other than the following are used: essential raw materials, egg yolk, egg white, protein hydrolysate, salt, sugar, spices, seasonings (amino acids), and sour materials . Creamy wheat flour, starch, nuts or other processed products, cocoa, chocolate, coffee, pulp, taro, beans and vegetables as the main raw materials, in which sand, oil, milk, eggs, etc. are added, and heat-sterilized to form a paste 'Filled or coated on bread or on a serving for consumption. The fat-coated sauce separates the milk from the milk, and the fat is mixed into a lump. It does not contain fats other than milk fat (vegetable oil, etc.). It is edible fat (it is limited to not containing milk fat or not milk). The fat-based raw material is emulsified by adding water, and is mixed with or without rapid cooling to produce a plastic substance or a fluid substance, and the oil content rate (weight ratio of the product of the edible oil and fat) is 80% or more. The substance shown in the system has a fat content of less than 80%. 1. Adding water to the edible fats and oils, emulsification, quenching or not quenching and mixing to produce a plastic substance or a fluid substance. 2. After emulsification by adding water to edible fats and oils, flavor materials such as fruit or fruit processed products, chocolate, and nut paste are added to the mixture to form a plastic material. The weight ratio shown by the flavor material reduces the content of the oil. The emulsified food of the present invention, as described in the above (1), can be prepared by using a dextrin having a specific property. The dextrin compounding amount is exemplified by way of example: 38 200901897 ... 0% by weight, preferably 8-20% by weight, more preferably UM 6 % by weight. Compared with these foods, if you use the blue turbidity method that has not reached the 蓝4 blue value, you will get the white turbidity or fat sensation peculiar to the emulsified food, but the water will be swift and you will have a rough if you have more than 1 liter. I feel that the smell of the temple powder is strong, and the emulsified food with poor flavor is produced. \ The dextrins have a gel strength of less than 4NW (9). Because of the need for a large amount of dextrin in the modulation of foods, it is expected that there is a sense of food, and X and phase may cause "impact." Furthermore, when the __ system has a viscosity (4) far exceeding 10 mmpa.s, the emulsified food prepared is lowered. The food sense or the smoothness of the sense of use is not good. Furthermore, the viscosity (4) is much lower than that of the 2Gmpa· bucket, and it is difficult to obtain an emulsified food solid: a rich feeling or a fat feeling. The emulsified food of the present invention preferably further comprises at least one selected from the group consisting of Sanxian gum, Guaya gum, locust bean gum, Tara gum, tamarind gum and natural type of orchid. The vinegar of the group is modulated. More specifically, the emulsified food of the present invention is prepared by preparing an aqueous solution containing dextrin and at least one of the above polysaccharides, followed by cooling. The polysaccharide is preferably Sanxian gum. Here, the Sanxian gum is a fermented polysaccharide produced by the microorganism Xanthomonas camPestris, which is a side lock composed of D-mannose, D-glucose, and 〇-mannose. The anionic nature of the β-1,4·ϋ·glycan backbone is combined. The C6 position of the D-mannose bound to the backbone is acetylated, while the terminal d. mannose is combined with pyruvic acid and ketoaldehyde. The Sanxian gum is commercially available, with 39 200901897 body, which can be, RFj. shares - only [trademark] (standard) 1 system of sweet > Gong Gan Xigong - only [trademark] Es Only ° S (fine particles), (granular products), inch y work - Ming products). Only [trademark] C (through 10 15 20, especially in the preparation of the two == base content of less than 1% of the three sacred gum. Like the emulsified food on the second pull sauce and other acidic emulsified food similar to the three return, use : The use of the content of the B-based base is a change in the viscosity of the degree, so the cadaveric rubber can suppress the dehydration of the time-lapse or the stability of the three-scented rubber wire over time. The source coffee company shares the second public, the four (four) Said, for example, Sanrong ~ only [he] ~ [the ♦, the second two = 7 emulsified food dextrin and the above-mentioned more _ section. Although there is no limit = the type of emulsified food and suitable for 1 〇〇% by weight, in terms of paste and body, for example, the ratio of emulsified food towel dextrin is 5-30% by weight, preferably 1〇_2〇 weight^'multi_proportion (total amount The system is -0.5 weight. /, preferably 0.05_0_2 Ϊ /. Further, in the emulsified food _ the amount of water contained in the ride, for example, 40-90% by weight, more preferably (4) G% by weight. The emulsified food of this month is basically containing dextrin water, preferably containing dextrin, any of the above-mentioned polysaccharides and water, and the preparation method thereof is not particularly ^ limiting the system, which can be obtained by dissolving the dextrin and other food materials; or dissolving the dextrin, any of the above polysaccharides, and other food materials in water, and then cooling them, thereby producing Containing dextrin and 40 200901897 Any of the above-mentioned polysaccharides can be obtained by the following method, which is a method which can be obtained by mixing a multi-domain with a dextrin powder in advance and dissolving in water. The aqueous solution of dextrin is added to the multi-brewed and mixed and mixed (3) the method in which the polysaccharide is dissolved and dissolved; and the owe, the trough is added to the dextrin and stirred and mixed (4) dextrin and The method of mixing the polysaccharides in 10 liquid phases. The aqueous solution, and then the water is dissolved in a good method. The method is an aqueous solution in a refrigerator (for example, 调制 ❹ ❹ ❹ ❹ ❹ ❹ ❹ 四 四 四 四 四 四 四 四 四 四 四 四 四 四 四 四 四The shelling treatment of 'phase milk 15 20 has a sense of smoothness or richness, and even more when it is decorated, it has the unique slipperiness and surface luster of the oily moon. Even more so, it has the white turbidity characteristic of the emulsion.

The water used for the preparation of the aqueous solution is not a ά A ion-exchanged water (pure water), contains minerals: steamed water, and is used. In the emulsified food of the present invention, the various types of water can be used in addition to the multi-cognitive foods, and at least the combination of the above-mentioned dextrin and the scorpion & The substance of the group formed by the glue. By using a gelatin and/or gum arabic to impart fluidity to the emulsified food, the emulsified food is gelatinous, and the result is that the phase (4) is very _ Emulsification with a creamy effect 41 200901897 The Glutinous Gum is produced by drying the secretion of the trunk of the genus Euphorbiaceae, which is the root of the genus Polysaccharide-based gum is widely used as a viscosity-enhancing stabilizer (food additive). Usually, it is a kind of soluble in water at room temperature-heating conditions up to 30% by weight. Water-soluble gum. This kind of gum is commercially available as 'for example, Sanliyuan F.FI. Co., Ltd.'s force · 7 - U 7 SD. Arabic gum is a kind contained in beans A water-soluble heteroatom polysaccharide in the sap of the genus Acacia. The molecular structure of the gum arabic is not clear 'but 10 is known to be composed of galactose, arabinose, plum sugar and glucuronic acid as constituent sugars, and contains a small amount Protein. Further, it has been reported that its average molecular weight 3 200,000-580,000. The gum arabic used in the food industry may be, for example, one derived from Acada senegal or Acacia seyal, and is not particularly limited. The commercially available product is, for example, a gum arabic made by Sanrongyuan FFI Co., Ltd. (force, 厶7 deficit 77. Used in the emulsified food of the present invention, and/or Arabian The amount of the gum can be adjusted according to the type of the emulsified food to be prepared and the raw materials used. Usually, the proportion of the emulsified food per 1% by weight is 2% of the total amount of the gum and the gum arabic. It is 0.05 to 5% by weight, more preferably 0.1 to 1% by weight. The emulsified food of the present invention can further inhibit the formation of crystallization of dextrin by long-term storage by using a surfactant, such that As a result, the food can maintain a smooth texture and a feeling of use over a long period of time. 42 200901897 The surfactant here is a commonly used edible emulsifier, and is not particularly limited, for example, citric acid, amber Organic acid monoglyceride such as acid or lactic acid 1 organic acid polyglycerin vinegar, glycerin fatty acid vinegar, polyglycerol fatty acid cockerel dog licking sugar fatty acid vinegar, sorbitan fatty acid hydrazine, propylene glycol May: fat from " Preferably, the glycerol fatty acid s is preferably at least one selected from the group consisting of citric acid monoglycerin and singly reduced monoglycerin S, and at least one selected from the group consisting of citric acid Monoglyceride

in. JpQ ^ , the amount of the surfactant added may be, for example, a relative emulsified food, a weight of 〇G, and preferably has a reading of α.5% by weight, more preferably a weight of G.G5-G.2. Further, in the emulsified food of the present invention, the tackifier, the gelling agent, the flavor, the sweetener, the pigment, and the like are added without impairing the effects of the present invention. The emulsified food which is the object of the present invention is a non-emulsified food which is prepared by a process which does not contain oily sorghum and which does not require a homogenization treatment such as homogenization. The emulsified food has a similar appearance to an emulsified food (mayonnaise, salad dressing, sauce, flower paste, spread sauce (cream, margarine, fat spread, fresh cream, etc.) prepared by emulsification with oil and fat. (ie, the white turbidity and surface gloss that are characteristic of the emulsion), the texture (slip and richness of the grease), and the feeling of use. Further, since the emulsified food contains no oil and fat, it has a low heat. Further, the emulsified food of the present invention has a pH of 4-2.8 ′ which has a characteristic of good stability even in the low ρ Η field. The emulsified food contains a "mayonnaise sauce seasoning" having a similar appearance, texture and feeling of use as mayonnaise. The "mayonnaise 様 43 200901897 seasoning" can be prepared by the following method. (1) Firstly, it is suitable to add dextrin in water and, if necessary, at least one selected from the group consisting of Sanxianjiao, Guaya gum, locust bean gum, Tara gum, tamarind gum and natural type gellan gum. The polysaccharide, granulated sugar, guar gum 5 and/or gum arabic, and an emulsifier are dissolved by heating at 70-90 ° C for 5-30 minutes. (2) It is preferable to add seasonings such as mash, fruit juice, salt, etc. in the obtained mixture, and fill it in a container under heat retention and seal it (heat-encapsulated filling), which is cooled in a refrigerator. The emulsified food of the present invention comprises a "man-made cream-like food" having a similar appearance, texture and feeling of use similar to margarines such as margarine or fat spread. The "margarine-like food" can be obtained by the following method. Firstly, it is suitable to add dextrin in water and add at least one kind of 15 selected from the group consisting of Sanxianjiao, Guaya gum, locust bean gum, Tara gum, tamarind gum and natural gellan gum. The saccharide and the salt were dissolved by heating at 70-90 ° C for 5-30 minutes, and water was added to adjust the total amount to 100% by weight. The prepared aqueous solution was then heat-encapsulated and filled in a container, cooled to room temperature, and then cooled in a refrigerator (5 ° C) for 3 days. Further, the emulsified food of the present invention comprises a "flower-like food" having an appearance, a texture and a feeling of use similar to a flower paste. The "flower paste food" is a dextrin added to water and, if necessary, at least one selected from the group consisting of Sanxian gum, Guaya gum, locust bean gum, Tara gum, tamarind gum and natural gellan gum. The polysaccharides in the group, the gums and/or gum arabic 44 200901897 and the emulsified materials, and then the ingredients such as starch, flour, saccharide and proteinaceous raw materials are heated and stirred by the flour, by making the flour (4) Modification of the gelatinized swelling. Further, the technique of the emulsified food provided by the present invention can also be applied to a non-food composition such as a cosmetic. By using dextrin, it is preferred to use at least one selected from the group consisting of: Sanxianjiao, Guaya gum, locust bean gum, tower (four), tamarind gum from the natural type of gellan gum. The polysaccharides in the group are formed, and the oily turbidity and the surface light (4) are exemplified by the emulsification of the oil, which is not necessary for the homogenization treatment. a non-emulsifying composition of matter. Specifically, for example, a non-emulsifying cosmetic having a similar appearance to the emulsion is prepared by adding dextrin in water and adding at least one selected from the group consisting of Sanxianjiao and Guiyao. , locust bean gum, 15 tara gum, tamarind gum and _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ After dissolving for 5 to 30 minutes, the ingredients such as the preservative or the pigment are appropriately blended therein, and then subjected to degassing treatment, filtration, treatment, cooling treatment, etc., and filled in a container. '20 (II-4) Low-fat emulsified product The present invention provides an emulsified food prepared by using the dextrin of the above (1). The emulsified food which is the object of the present invention comprises pudding, ice cream, milky dessert, whip cream, flower paste, milk custard, milky chocolate and the like; mayonnaise sauce, salad, salad f, sauce, coated 45 200901897 sauce (margarine, fat spread sauce, cheese spread, fresh cream, etc.). The dextrin described in (1) of the month IJ can be used in place of the fat (grease, milk fat) generally matched in the various emulsified foods. Therefore, by using the above-mentioned dextrin, it is possible to prepare a emulsified food product having a smaller amount than the fat content (fat, milk fat) which is usually blended, and as a result, it is possible to provide a low-calorie and low-fat emulsified food. For example, the mayonnaise-like emulsified seasoning or the spread (margarine, fat spread, cheese spread, whipped cream, etc.) which is the object of the present invention is used in a smaller amount than the usual mayonnaise or spreader prescribed by the 曰本农林林 specification. Oily moon bream, but has the same smoothness and richness as normal mayonnaise or sauce, 10 is a low-calorie low-fat emulsified food. 15 20 Compared with these foods, if a dextrin having a blue value of less than 0.4 is used, the fatiness of the low-fat emulsified food cannot be obtained, and the moisture is excessive. Further, when a dextrin having a blue value of more than 1_2 is used, there is a rough feeling, and the odor of the powder is strong, and a low-fat emulsified food having a poor flavor is produced. Furthermore, if the dextrins have a gel strength (b) of less than 4 NW, since a large amount of dextrin is required for the preparation of the low-fat emulsified food, it is easy to have a raw sugar sensation, and the young may cause a job. influences. In addition, if the job is fine and there is a viscosity of (2), the viscosity of the prepared low-fat ritual will be reduced, and the smoothness of the sense of use will be reduced. If the viscosity (4) is much lower than that of the money, it is difficult to obtain the rich feeling or the oily feeling inherent in the low-fat ritual food. HU low-fat emulsification adjustment ^^ 匕 usually, mayonnaise (Japanese agricultural and forestry specifications) generally contains (10) weight % oil month-to-day ratio, the fat content of the low-fat emulsified flavoring material of the present invention is characterized by % 46 200901897% by weight or less, preferably 40% by weight or less, more preferably 15% by weight or less. There is no particular limitation, and may be, for example, 1% by weight. The low emulsified seasoning of the present invention is as described above, and although it has a small amount of oil and fat, the use of the above (1) can have the same appearance as that of the usual egg yolk. (white turbidity and surface gloss), food sensation (including smoothness and solubility in the mouth), richness (fat), and viscosity. 10 The viscosity here is 2 Γ (: using a Brookfield viscometer When the number of rotations is measured at 5 minutes, i minutes The viscosity of the mayonnaise containing 65 to 8 % by weight of the oil and fat is 8 〇〇〇〇 〇〇 〇〇 8 8 viscosity, and the emulsified seasoning of the present invention can also have the same viscosity. To prepare the emulsified seasoning of the present invention having the above characteristics, the ratio of the dextrin used in the pot is usually 2 to 3 % by weight, preferably 5 to 2 % by weight, and 1 to 18 % by weight. If the oil is used in the emulsified seasoning, the seasonings similar to the mayonnaise can be prepared by using less refined essence. On the other hand, the less the amount of fat in the emulsified seasoning, the more the paste is blended. Precision.x, in this case, in addition to the upper essence can also be at least - (four) from ^ Xianjiao, ancient turn, Hedgehog 20 =, Tara gum, tamarind gum and natural type of blue gum More specifically, the emulsified seasoning of the present invention is prepared by preparing an aqueous solution containing dextrin and at least one of the above polyterpenes, and then cooling it, thereby producing the same. The amount of these multi-flavored emulsified seasonings is not There are special restrictions on the content of dextrin or oil in the emulsified seasonings* for proper adjustment 47 200901897. The good addition amount is 'relative to the emulsified seasonings, the total amount of the above can be 0.01 -5 wt%, preferably 0. 03_3 wt%, more preferably 0.05-1.5 wt%. The polysaccharide is preferably, for example, Sanxian gum. Among them, it is preferred to use three having an ethyl ketone group content of 1% or less. If you use this kind of Sanxian gum, even the emulsified seasoning with a very low pH such as pH 2.8-3.4 is compared with the use of acetaminophen in the range of 2-6%. The dehydration property over time or the viscosity change over time is suppressed, so that the food obtained by emulsifying the seasoning can be stored and stabilized. Further, the Sanxian gum used herein can be the same as the above-mentioned (1) to 3). Further, the emulsified seasoning of the present invention may be blended with guar gum and/or ara gum. The emulsified seasoning can be clearly imparted by the gums and/or gum arabic. (4) (4) It is a mixture of the emulsified seasonings which have a very smooth and creamy flavor. . The gum and Labo gum used herein can be used in combination with the above (π, the same gum and gum arabic. 曰 In the emulsified seasoning towel of the present invention, the combination of gelatin and/or a (tetra) gum = 疋It can be adjusted according to the raw materials of the seasonings of the age. The proportion of the book is emulsified seasonings per weight%, and the total amount of gums is (5) 5.6 wt%. More preferably 0. M% by weight. The native ritual seasoning can be further used by the use of an emulsifier, while: long-term preservation of Ke significantly inhibits the formation of crystallization of dextrin, and the result is too long, _ The seasoning can still maintain a smooth texture and a sense of use. The emulsifier used here is a commonly used edible emulsifier, and there is no special limitation, for example, organic acid monoglyceride such as citric acid, succinic acid or lactic acid. Classes, organic acid polyglycerides, glycerol fatty acid esters, polyglycerol fatty acid salts, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid lipids, lecithin, etc. Preferred glycerol fatty acid esters At least one of 5 is selected from the group consisting of More preferably, at least one selected from the group consisting of acid monoglyceride and succinic acid monoglyceride is selected from the group consisting of bark acid monoglyceride g. And 'relatively mayonnaise chop seasoning per 100% by weight, The addition of the emulsifier may be, for example, preferably 0.01 to 0.5% by weight, more preferably 0.05 to 0.2% by weight. Further, in the emulsified seasoning of the present invention, a tackifier may be suitably added within a range not inhibiting the effects of the present invention. a gelling agent, a flavoring agent, a sweetener, a coloring matter, etc. The emulsified seasoning of the present invention is similar to the usual mayonnaise in terms of appearance, texture, richness (fat feeling) and viscosity as described above. It has the same or better shape retention property as the usual mayonnaise. Therefore, according to the perforated seasoning of the present invention, the shape (shape retaining property, shape forming property) at the time of extrusion from the container can be maintained for a long time. Low-fat emulsified seasonings are not limited, but can be prepared by the following methods: Adding dextrin and sugar to water, and adding more if necessary

20 Enzymes are then mixed, cooled by $9 A I7 to 25 C' mixed with egg yolk, then added with salt, sugar, L-glutamate, and brewed and mixed. The vegetable oil of each amount of v was added thereto and scrambled, and then emulsified into a gel (e〇n〇id). The resulting emulsion was refrigerated at 5 ° C for 3 days. 〇1-4-2) Low-epitonic peptide coating 49 200901897 Usually, butter is a fat containing 80% by weight or more, and margarine (Japanese agricultural and forestry specifications) also contains 80% by weight or more of fat. The low fat coating f of the present invention is characterized in that the oil content is less than 60% by weight, preferably 40% by weight or less, more preferably 2% by weight to 5 parts by weight. Further, the lower limit of the oil and fat content is not particularly limited, and may be, for example, 1% by weight. The low-fat coating system of the present invention has the same appearance (white turbidity or surface glossiness) and texture (including the original margarine) by using the above-mentioned (I) dextrin, although the oil and fat content is small. Slippery and mouth-melting) and "Ten feel (oily feeling). 10 The proportion of dextrin used in the preparation of low-fat spreads is usually adjusted in the range of 5_3〇% by weight in response to the amount of oil in the low fat spread. If there is a large amount of oil in the low-fat sauce, even a small amount of dextrin can be used to prepare a sauce similar to margarine. Further, it is preferable that the amount of the oil to be blended in the low fat spread is less, and the amount of the paste 15 is more. Further, in this case, in addition to the above dextrin, it may further be compounded with at least one selected from the group consisting of Sanxian gum, Guaya gum, locust bean gum, Tara gum, tamarind gum and natural type orchid A polysaccharide composed of a group of gums. Preferably, the polysaccharide is at least one selected from the group consisting of Sanxian gum, Guaya gum, and locust bean gum, and the preferred one is Sanxian gum. As the polysaccharide used in the above (Π-3), it is possible to use more than 20 saccharides. The ratio of the dextrin used in the preparation of the low fat spread of the present invention and the above multidomains can be suitably adjusted in accordance with the type of the low fat spread which is desired to be prepared. It is not limited, specifically, for example, the ratio of 'dextrin in the low fat spread 1% by weight is 5-30% by weight, preferably 1〇_2〇 weight 50 200901897%, and The ratio (total amount) of the polysaccharides is from 0.01 to 5% by weight, preferably from 0.05 to 2% by weight. The low-fat coating system of the present invention can be further inhibited by the use of an emulsifier, and the crystallization of the dextrin can be remarkably inhibited under long-term storage, and the result is that the low-fat coating can remain slippery for a long period of time. A sense of food and a sense of use. The emulsifier used herein is a commonly used edible emulsifier, and is not particularly limited, and examples thereof include organic acid monoglycerides such as citric acid, succinic acid or lactic acid, organic acid polyglycerides, glycerin fatty acid esters, and polyglycerin. Fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol 10 fatty acid lipids, lecithin, and the like. Preferably, the glycerin fatty acid ester is at least one selected from the group consisting of monoglyceride citrate and monoglyceride succinate, and more preferably at least one selected from the group consisting of monoglyceride citrate. . Further, the amount of the emulsifier per 100% by weight of the relatively low fat spread is preferably, for example, 0.01 to 0.5% by weight, more preferably 0.05 to 0.2% by weight. Further, in the low fat spread of the present invention, a tackifier, a gelling agent, a flavor, a sweetener, a coloring matter or the like may be suitably added within a range not inhibiting the effects of the present invention. The method for preparing the low-fat spread sauce of the present invention is not limited, but can be prepared by the following method: 20 In a substance dissolved in vegetable oil and fat, an egg fat-filled substance, a polysaccharide added thereto, An aqueous solution formed by dissolving dextrin, salt and pigment and dissolved by stirring is stirred and mixed. After homogenizing the emulsification in this solution, it was mixed while cooling, thereby obtaining a low fat spread. Further, the low-fat spread of the present invention can be obtained by adding an aqueous solution containing no polysaccharides, which is obtained by adding a polysaccharide 51, a compound of the present invention, a dextrin, a salt pigment, and a salt-soluble pigment. modulation. Creamy mixed foods The milk-based foods which are the subject of the present invention are prepared, although they do not contain milk fat or contain only the weight of the mash. 10 of the milk fats, which have a similar appearance, flavor and texture (physical and taste) similar to the milk fat which is usually more than 20% by weight of the milk fat. Natural dry bristle (10 thousand ^ turn ^ non-cooked cheese, cooked cheese), processed cheese and cheese spread. Here, non-cooked cheese is a natural cheese that has not been subjected to the usual ripening steps, for example, It is cream (usually 33% by weight), Italian cheese (mozzarella, ΐ inch, k $ ) (usually 44% by weight) (again, in brackets refers to the specified amount of milk fat. The same applies below). For natural cheese made by the usual ripening steps, for example, it can be Cheddar cheese (usually 33.8 wt%), Gouda cheese (- 〆)) (usually 29% by weight), Edam cheese (usually 25 weight 〇/0), Emmentaler cheese (Emmenthaler cheese (working / > eve one small)) Usually 33.6 wt%), card 20 Marbert breast (camembert (force ^ < - small)) (usually 24. 7% by weight. The processed cheese is generally prepared by adding an additive such as a molten salt, a spice, a seasoning, a food, or not at all to one or more kinds of natural cheese, and mixing, heating, dissolving, and kneading. The winner, and the sputum, can be used for food. The cheese-coated sauce is generally added with water, grease, flavoring substances, molten salt, etc. or additives in the natural dryness of one or a type of 200901897. Or it may be prepared by mixing, heating, dissolving, or kneading without adding at all, and it may be adjusted to have hardness for easy application to bread. The cheese food of the present invention may be used as described above (I). The paste of the nature 5 is prepared by finely modulating. If the dextrin having a blue value of less than 0.4 is used for the food, the cheese is not able to obtain the unique taste of the cheese, and the flavor is not obtained, so it is not good. When a dextrin having a blue value of more than 1.2 is used, it becomes rough, and the smell derived from the starch becomes strong, so that the flavor is deteriorated and is liable to collapse, and as a result, a food texture similar to that of cheese is not obtained. Furthermore, if the dextrin used has a gel strength (a) of less than 4 N/cm 2 , it may be difficult to obtain a cheese-specific texture. If the viscosity (b) is used, it is much more than 100 mPa_s. In the case of dextrin, it has a relatively high viscosity, so it is difficult to obtain a food texture similar to that of cheese. Moreover, if the viscosity (b) is much lower than 15 20 mPa*s, the hardness is insufficient and it is difficult to obtain There is a cheese-specific food texture. The cheese-like food of the present invention is prepared by preparing an aqueous solution containing the above-mentioned (I) dextrin and then cooling and solidifying it. Since the dextran is dissolved in 1-100 ° C water, it is preferably dissolved by stirring, and the aqueous solution can be prepared at such temperatures. Further, the aqueous solution can be allowed to stand at a temperature of from about 20 ° C to about 40 ° C, preferably not more than 25 ° C, more preferably not more than 10 ° C, and thus has a curing property. The amount of the dextrin used may, for example, be 10 to 50% by weight, preferably 15 to 40% by weight, more preferably 20 to 35% by weight, per 100% by weight of the final cheese. 53 200901897 To the milk-course food of the present invention, preferably, the dextrin is not contained, and (4) contains a small amount selected from the group consisting of whey protein, methyl cellulose, carterin, and lysine type. Matter f. Preferably, in addition to the dextrin, at least one selected from the group consisting of whey protein and carterin is used, and more preferably, the dextrin (4) contains whey protein. Thereby, the prepared cheese-like food product has such a special shape retention property, and has a special addition and melting property in a state such as baking. In the case of equal heating, it also shows that the milking protein 10 15 20 is suitable for the formulation of whey protein, tertylene or degumming-type gellan gum, sulfhydryl cellulose and calcination in cheese foods. Adjustment, usually, relative to the final use: % 'The total amount of these substances can be 0 〇;,: Every 100 weight. .... Weight ^ More hunger ^ Body ^^ Quantity ^ Better Every 100% by weight of oyster food, for example, milk ▲. Relative to the final weight %, preferably Μ% by weight, more preferably 2° _3, and the amount of U protein is 〇·5-5 (U-5% by weight, good vehicle delivery 0.5·3 wt% ° ' The amount of the cellulose of the Catalan polysaccharide is 0.01 to 3% by weight, preferably 〇〇2_2 is preferably 1 to 2% by weight; the weight of the thiol group is less than the amount of the gluten-based type of lanthanum Μ 1% by volume, preferably 0.1 -1 重量。 /, more preferably 0.03 - 0.5% by weight. Preferably 0.02-1. The whey protein here is preferably obtained by using various kinds of whey of cow's milk as a raw material. In addition, the protein content of the whey protein is more preferably, for example, whey protein such as dry matter, for example, more than 5% by weight, and whey protein isolate (WPI). Concentrate (wpc) is better for use in /, and it is better to use 54200901897 whey protein with high gelation power. These whey proteins can be specifically, whey protein i5 wt% aqueous solution at 8 (rc After heating, it is cooled at 4 t, and its gel strength is 10 N/cm 2 or more, more preferably 12 N/cm 2 or more in terms of curd enthalpy. The upper limit of these gel strengths is not limited. Often; the curcum sputum is 5 5 〇 N / cm 2 , more preferably 2 〇 N / cm 2 . Also, whey protein of this nature can be obtained commercially, for example, San Rongyuan FFI Co., Ltd. made by the company. Port 142. Further, 'methyl cellulose is the base in the cellulose skeleton replaced by methoxy groups. These cellulose based cellulose under sodium hydroxide It is prepared by changing 10% alkalized cellulose and then reacting with a gas cleavage group. The commercially available methyl cellulose has a methoxy substitution degree (DS) of usually 14_2, and these methyl celluloses have HTC. The characteristics of dissolution in the left and right cold water. In the present invention, the viscosity of the solution is 4 〇 - iooo 〇 mPa.s, preferably 80 _ 4000 mPa.s, more preferably 3 〇〇 2 〇〇〇 mpa. The methyl cellulose of s U is preferred (2 (rc, B type rotational viscometer and measured under 6 )). Methyl cellulose having this property is commercially available, for example, manufactured by Shin-Etsu Chemical Co., Ltd. SM-400 and SM-1500. Cattlenan is a microbial polysaccharide produced by soil bacteria, which has a heat-curing property. The polysaccharide is a direct-locked glycan in which glucose is a 20-diabol, glucoside-bonded glucoside. The de-salting-type orchid is a fermentation scent produced by Sphingomonasel〇dea. And it is a direct-locking polymer polysaccharide which is composed of 1-3 bond glucose, 1-4 bond chloric acid, μ bond, glucose and 1-4 bond lymose as a constituent unit. 1 The constituent unit has a thiol residue. 55 200901897 The milk-like food of the present invention basically comprises dextrin, preferably 疋 contains dextrin and at least one selected from the group consisting of whey protein and methyl group. The cellulose (10) (9) can be composed of cellulose and Carter, and is not particularly limited. For example, 'dextrin is dissolved in water and at least one species selected from the group consisting of whey egg, methyl cellulose, Cateron's enzyme and depurinated type blue gum, and other ingredients are dissolved as needed. 'These are cooled again, so that the above-mentioned dairy food can be prepared. Further, it is preferable to sterilize the food before it is cooled due to food hygiene or preservation. Further, in the milk-course food of the present invention, since the dextrin is used, the milk-path food can be prepared without the heat treatment except for the sterilization process, so that the flavor or the aroma caused by the heating can be prevented from being lowered. Further, since the heating step is not carried out, the secret food of the present invention can be manufactured economically on a production line. Further, in the milk-beverage food of the present invention, in addition to the above-mentioned dextrin, 15 may be blended with at least one selected from the group consisting of carrageenan, sansung gum, natural gellan gum, and ancient Ejiao, tara gum, tamarind gum, soybean polysaccharide, cold weather, locust bean gum, pectin, alginic acid, alginate, Glucomannan, cassia gUm, linen purple Psyllium seed gum, tragacanth gum, karaya gum, gum arabic, georg gum, rhamsan gum, welan gum Gum), macrophomopsis gum, polytriglucose (pululan), microcrystalline cellulose 'microscopic cellulose, fermented cellulose, hydroxypropyl cellulose, carboxymethyl cellulose, hydroxypropyl methyl cellulose, warp group Ethyl cellulose and water soluble hemicellulose. The preferred multi-flavored 56 200901897 type is at least one selected from the group consisting of carrageenan, sanxian gum, natural gellan gum, guar gum, tara gum, locust bean gum and π tamarind gum. More preferably, the group is at least one selected from the group consisting of carrageenan, sansin, and natural gellan gum. By blending these polysaccharides, there is an advantage that the food texture such as hardness of 5 degrees or elasticity does not change over time, and the stability of storage is improved. For the milk-type food, the blending amount of the polysaccharides is appropriately adjusted depending on the type of the polysaccharide to be used, and is usually 0.01 to 5% by weight, preferably 0.05-%, per 100% by weight of the cheese-based food. 3 wt%, more preferably 0.1-1.5 wt%. Further, the carrageenan is a k-type carrageenan, a lambda carrageenan, and a type I carrageenan. Among them, a type I carrageenan is preferably used. Further, the carrageenan used in the present invention is preferably water and mixed, and if necessary, can be stirred to have a property of being completely dissolved in water. The water-soluble carrageenan is preferably, for example, a water-soluble carrageenan having at least one of the following properties (1) to (3) 15. More preferably, it is a water-soluble carrageenan having at least two properties as described in (1) to (3), and more preferably a water-soluble carrageenan having all of the properties (1) to (3). (1) Dissolved in water below 50 °C. The preferred carrageenan used in the present invention is a water-soluble carrageenan which is completely dissolved in water 20 below 50 °C. Preferably, it is a carrageenan dissolved in water at 5 to 40 ° C, more preferably 5 to 30 ° C. Conventional carrageenan usually has to be heated above 60 ° C to dissolve, which is not the same as the above carrageenan. The method of dissolving in water is not particularly limited, and if necessary, it is stirred by any stirring means such as a bubbler to dissolve it in water. (2) Under the condition of 25 C, its 15% by weight aqueous solution did not gel. The preferred angle of the vegetable gum used in the present invention is a water-soluble carrageenan which does not gel at 25t. Preferably, the compound is a water-soluble carrageenan which does not clot the knee under the condition of 25t: the solution is more preferably a 25% by weight aqueous solution under pit conditions. A water-soluble carrageenan that gels. It is customary to use the carrageenan to have it under the condition! The 5% by weight aqueous solution is characterized by being condensed, which is different from the above-mentioned horn gum. 1〇 有 Whether or not gelation is possible (10) is determined by the viscosity at 2 51. Specifically, the object to be measured is measured by a bl-type rotary viscometer (Mouth-Ni-N0.2) (manufactured by Bu Niu / , y 夕) under the condition of 2 rc and the number of revolutions is 12 minutes. Carrageenan 1.5_2.5% by weight aqueous solution) viscosity, and then determine whether the viscosity is below 4_8. At this time, when the viscosity is 15 4 〇〇〇 mPa·s or less, it is judged whether or not gelation is not present, and if the viscosity ratio is larger than this value, it is judged whether or not the gel is present. The preferred water-soluble angle of the vegetable gum is as measured under the above conditions, and its viscosity is below 15 〇〇 mPa.s. (3) The ratio of calcium ions is less than or equal to 丨. The good carrageenan used in the present invention is a water-soluble carrageenan containing calcium ions and having a ratio of 20% by weight or less. Preferably, it is a water-soluble carrageenan containing calcium ion in a proportion of 0.05% by weight or less. Further, the water-soluble j (i〇ta) horn gum having the properties of the above (1) to (3) can be obtained commercially, for example, a shovel manufactured by San Rongyuan F.RI. Small V 7 thousand [trademark] N〇3. 58 200901897 Sanxianjiao is a fermented polysaccharide produced by the microorganism Xanthophyta (Xanth nas (10) (4) (4), and its phylogenetic species will be composed of sucrose, glucomannan and D_mannose. An anionic H reading on the -D-glycan backbone. The a-position of the mannose bound to the backbone is acetylated' and the terminal D•mannose is combined with pyruvate and secret. Commercially available, specifically, for example, it can be made by Sanrongyuan RFX Co., Ltd.>工_χ[trademark] (standard), inch>work-X[trademark]s (particulate product) ), inch - work - 乂 [trademark] 10 ES (granular product) m - only [trademark] c (transparent), etc. ', middle #乂佳的疋 uses the three-scented gum with an acetic acid content of less than 1%. In particular, in the use of the Sanxianjiao to prepare the milk-like foods, compared with the use of the triterpenoids having an ethyl ketone content of 2.6%, the obtained milk-path foods are in a light-reducing manner. ±_ has a high stability and stability. The Sanxianjiao is also commercially available. For example, Sanrongyuan FF shares Inch Co., Ltd.> Work-only [trademark] nxg_c 'inch> work one [trademark] NXG-S, etc. According to the present invention, by using the above-mentioned dextrin, even if it is not combined with milk fat, Further, the milk fat fraction having a predetermined amount or less may be prepared to have 20 milk-foods having a unique texture or texture of the milk. In other words, the breast-based food product which is the object of the present invention contains longitudinal or no Food containing fat, but still has a unique texture and taste of the milk road, and its solid fat percentage is below 2% by weight, and even more than 5% by weight, and the species has more than the usual secret Low fat content but having a milky 59 200901897 food with a special sense of solidity or mouthfeel. Therefore, the cheese food of the present invention can be used in place of cheese, and by using the cheese food of the present invention instead of cheese, it provides a low calorie and Further, in the cheese food of the present invention, it is possible to appropriately add various tackifiers, gelling agents, and emulsifiers in the range of 5 which does not impair the effects of the present invention. , emulsifiers, sweeteners, pigments, oils, etc. Emulsifiers can be used in the same emulsifier as above. Oils and fats can be selected according to the desired cheese food, for example, soybean oil, vegetable oil, cotton Vegetable oils such as oil, corn oil, coconut oil, brown 10 oyster sauce, animal fats such as butter and lard, fractionated oils, etc., such transesterified fats, etc. These oils can be used alone or in combination. The above combination is used in combination. In order to impart flavor, the cheese food of the present invention may be blended with milk, skim milk, skim milk, cream, yogurt, milk, sugar, skim milk, whole milk powder, Buttermilk, milk, yoghurt, etc. The cheese-like food of the present invention does not have any special shape, and includes any of a solid shape, a powder form, and a paste form. (II-5) Preparation of processed foods using cheese-based foods The processed foods to be used in the present invention are processed foods in which all or all of the cheeses to be blended in the cheese-containing foods 20 are replaced by the aforementioned cheese-based foods. The above-mentioned cheese-containing food is a processed food prepared by containing cheese or using cheese as a raw material, and includes, for example, bread, cake, mousse, pizza, milk roast, and Lashagna (lasagna Jinyu' 2 7 ), Doria 60 200901897 (Dona F ” 7), Risuo head (Ris〇tt〇" y, 7 Bu), sauce, soup natural butter, hamburger patties, salad and processed food such as sauce. The processed food of the present invention can be prepared by using a usual cheese material instead of cheese, and can be prepared by using a usual material and a usual method. For example, gelatin cheesecake and various materials are mixed. A food-like food (fresh emulsifiable cheese-like food) is prepared by replacing the usual fresh emulsifiable concentrate (33% by weight). An example of this is a milk fat 0% creamy cheese. The preparation method of the food is as follows: 〇- stirring 85 C water to add dextrin, s need to add more riding and dissolve it. Then add salt to dissolve it, etc. Adjusted to pH 3.8 by using rod-like acid (: adjustment, adding pigments and fragrances, using water to complete it into 3: 100%. The solution thus prepared is filled in the container and heated up to 85 ° C. Sterilize and then cool to room temperature. 5 Then, the fresh emulsifiable cheese food of the present invention is prepared, such as returning to room temperature (25. The mash will soften, and the raw cream is added in the order of 1 〇〇g, granulated sugar 25g, #檬The juice was mixed with 7.5%, and then added to an aqueous solution in which 35 gelatin was dissolved in 25 g of water, mixed, and poured into a cake mold, and allowed to cool for 3 hours or more, thereby obtaining the food. Since the cheese type of the present invention is used in place of the usual cheese, the processed cheese can be prepared by replacing the cheese with the cheese of the present invention. The processed food thus obtained has the same effect as the original cheese. 61. The ratio of the cheese food in the processed food of the present invention is in accordance with the type of processed food and the cheese originally blended therein. For example, the ratio of the cheese-like food is preferably from 1 to 50% by weight, more preferably from 5 to 20% by weight, per 100% by weight of the processed food. The above-mentioned 'substantially contains dextrin, or dextrin and at least one polysaccharide selected from the group consisting of: horny gum, three scented gum, natural gellan gum, guar gum, tara gum , tamarind gum, soybean polysaccharide, cold weather, locust bean gum, pectin 'alginic acid, alginate, glucomannan (〇1110011^111^11), cassia gum (^88丨&§11111 ), Psyllium seed gum, tragacanth gum, karaya gum, gum arabic, georg gum, rhamsan gum, welan Welan gum, macrophomopsis gum, pullulan, microcrystalline cellulose, microscopic cellulose, fermented cellulose, hydroxypropyl cellulose, mercaptomethyl cellulose, hydroxypropyl 15 fluorenyl cellulose , trans-ethylcellulose and water-soluble hemicellulose, and because it does not contain fat, Milk of the present invention to replace the milk like food way passage of processed foods and attainable only with a specific note bribe milk flavor, body taste and texture (mouth feel), and having a characteristic low-calorie and low amounts of fat. Further, in the processed food of the present invention, various tackifiers, gelling agents, milks (4), flavors, flavors, pigments, and the like can be appropriately added without departing from the effects of the present invention. [Examples] Hereinafter, the present invention will be described using the following examples and comparative examples. However, such content is not intended to limit the invention. 2nd 62 200901897 There is no special record, the "part" means "weight" "%" means "weight%". The product marked with "*" in the text is displayed as a product of San Fung F.F.I. Stock Co., Ltd., and the text " 」" is a registered trademark of Sanrongyuan F.F.I. 5 Preparation Example 1-3 Dextrin Modulation The potato starch was put into a 7 Torr: water to stir to form a suspension. In this suspension, Wojia amylase was mixed and reacted at 7 ° C, and the degree of decomposition was evaluated by using a blue value ( absorbance at 680 nm) as an index. Further, the blue value was obtained by the following method. 10 (1) A dextrin having a concentration of 1 w/v% was prepared to contain an aqueous solution, which was cooled to 25 °C. (2) mixing the above dextrin lw/v% aqueous solution (25 ° C) l〇ml with an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, adjusted to 100 ml with distilled water; 15 (3) the preparation In the shaded state, at 25. (: After shaking for 30 minutes, the absorbance of the reaction solution at 68 〇nm was measured by a spectrophotometer under conditions of 25X: At this time, the desired blue value was in the range of 0.4 to 1.2. By adding acid to make the blue value in the range of 0.5-0.9, the enzyme (amylase) is inactivated by heating the suspension to 20 9 ° C, and the above reaction is stopped. The dextrin (preparation example) of 〇_66, the dextrin of 0.60 (preparation example 2), and the 0.83 dextrin (modulation example each dextrin is spray-dried by the above-mentioned enzyme reaction, and it is powdered, and it implements below. Used in. 63 200901897 Test Example 1 Various dextrin properties

For the modulation·3, the following f (a)_(d) is hereinafter. In addition, the commercially available dextrin (commercially available: "PASELLI SA2" (made by AVEBE Co., Ltd.), the commercial product 2: "Istaide Ai Meier π" (made by NSC, Japan), 5 cities Sale 3: Paidish #100] (made by Matsutani Chemical Co., Ltd.), commercial product 4: "(DEDELIGHT MD01970" (manufactured by Cargill Japan), commercial product 5: "dextrin NSD" -C" (manufactured by Nissi Co., Ltd.) was also measured for properties (4)-(d). (a) Blue Value: 10 Further, the absorbance (680 nm) of the reaction solution was determined by the following method. 1) An aqueous solution of lw/ν% was prepared by using distilled water at 80 ° C, and cooled to 25 ° C. (2) 10 ml of the above aqueous solution was mixed with an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and distilled water. Adjusted to 100 ml; 15 (3) The solution was shaken at 25 ° C for 30 minutes in a light-shielded state, and the absorbance of the reaction solution at 680 nm was measured by a spectrophotometer at 25 ° C. Strong enthalpy (N/cm2): A 30% by weight aqueous solution of dextrin was prepared by distilling water at 80 ° C, and the strength of the gelled 〇elly after standing at 5 ° C for 20 hours was measured in the following manner. Of. At 5. (: Under the condition, a piston with a diameter of 3 mm was used, and a load was applied at a piston speed of 60 mm/min, and the load (N/cm2) when the gel was broken by the piston force was measured. ic) 粘 (mPa · s) : 64 200901897 A 30% by weight aqueous solution of dextrin was prepared by distilling water at 25 ° C, and the viscosity after standing at 25 ° C for 5 minutes was at 25 ° C using a BL type rotary viscometer (Mouth - Xiyi No. 2). And obtained by measuring 1 minute at a rotation number of 12 rpm. Moreover, the viscosity range which can be measured under these conditions is rotor number No. 1: 50-500 mPa.s, rotor No. 2: 〇_2500 mPa.s, rotor No. 3: 0-10000 mPa*s, Rotor No. 4: 〇-5〇〇〇〇mPa.s. (d) Ratio of scorpion to strong tang (A/B) The measured gelatinous strengths A and B and their equal ratios (A/B) were determined under the following conditions. Further, the gel strength was measured by the method described in the above (b). 10 A: A 30% by weight aqueous solution of dextrin was prepared by distilling water at 80 ° C, and the gel strength B after standing at 5 ° C for 24 hours was measured. The 30 wt% aqueous solution of dextrin was distilled at 25 C to measure the water. 5. The gel strength (N/cm2) after standing for 24 hours. The results are shown in Table 2.

Dextrin PASELU SA2 AVEBE Istad Ai Meier 曰 NS NS NSC.m 帕伊迪斯克#100 Matsutani Chemical DELUHT MD01970 Co., Ltd. Caigill Japan NSD-C Co., Ltd. MSSI (8) Blue Value (λ 680nm) ( b) Gel strength (N/cm2) 0.66 0.60 0.83 1.42 6.8 6.1 4.8 1.74 4.8 032 1.54 0.11 Liquid and cannot be measured but not measured

65 200901897 Experimental Example 1 Preparation of adipose tissue substitute (1) Adipose tissue substitute was prepared using various kinds of dextrin (Preparation Example 1, Commercial Products 1-5) shown in Table 2. Specifically, the preparation example 1 or ii commercial product 1-5 dextrin shown in Table 2 was added to 70 ° C water, and stirred and dissolved, whereby 35% of the dextrin-containing aqueous solution was prepared. Therefore, the prepared dextrin was poured into a container containing an aqueous solution, and a fat tissue substitute was prepared by cooling in a refrigerator (5 ° C) for 24 hours. The adipose tissue substitute prepared by using the dextrin of Preparation Example 1 (Example 1) has a white appearance like a fat tissue (fat), and 10 does not form a liquid or semi-liquid at room temperature (25 ° C). It has a moderately cured form, and workability such as meat emulsion is excellent. Furthermore, it does not have the starchy taste or bad taste characteristic of dextrin, and is very suitable for eating. Further, the adipose tissue substitute was prepared by using the dextrin of the commercially available products 3 and 5, and it was liquid even when it was cooled to 1 ° C, and it was not possible to substitute 15 as a fat tissue (fat). Further, the adipose tissue substitute prepared by using the dextrin of the commercial product 1 or 2, 4 has a solid shape at room temperature (25 ° C), but (1) high viscosity at the time of preparation, workability is poor, and It has a rough texture without a smooth texture, (ii) the appearance is brown, and there is no appearance of fat tissue (fat), (iii) when it is mechanically worked for meat, its shape will collapse. Discomfort 20 is a substitute for adipose tissue. Further, the fat tissue substitute prepared by the dextrin of the commercial product 1-3 is used, and the starch has a characteristic taste and is not suitable for eating. Experimental Example 2 Preparation of adipose tissue substitute (2) Carrageenan was used in combination with the dextrin of Preparation Example 1 or Commercial Products 1-5 to prepare a fat tissue substitute. In detail, first, 33 parts of dextrin and powder of carrageenan 66 200901897 1.7 are mixed, and then water of 50 ° C is added to make 100 parts of the whole amount, and then stirred for 10 minutes, thereby preparing a paste. An aqueous solution of refined and carrageenan. Thereafter, the prepared aqueous solution was poured into a container and cooled in a refrigerator (5 ° C) for 24 hours, thereby producing an adipose tissue substitute. Further, the control group 5 was replaced with glucose without using dextrin, and a fat tissue substitute was prepared in the same manner. Further, the carrageenan is a carrageenan having the following properties (1) to (3) (Shovel V 7 千.3*): (1) in water below 50 ° C Dissolved, 10 (2) its 1.5% by weight aqueous solution is not gelled at 25 ° C; (3) it contains more than 0 but less than 0.1% by weight of calcium ions. Each of the obtained adipose tissue substitutes was evaluated for (i) fat feeling, thick feeling, (ii) meat workability, (iii) flavor, and (iv) total evaluation. Further, (1) fatness, thickness, and (ii) meat workability were evaluated based on the following criteria. 15 (1) Fat sensation • Thickness When used, it is 10 when it is close to the food when it is fat, and it is 1 when there is a significant difference, and it is divided into 10 stages. (2) When the meat is used as a meat emulsion, it can be processed into a uniform and tidy granular system of 10, 20 will collapse and will be fairly attached to the device, and when it is not uniform, it will be 1 and divided into 10 stages. Evaluation. The results are shown in Table 3. 67 200901897 [Table 3] Use of dextrin fat and thick sense of meat The work-featured total evaluation of the preparation Example 1 10 10 Good 10 Not used 1 1 Good 1 Commercial 1 4 7 Starch 3 Commercial 2 When melting at room temperature, the viscosity is extremely high and cannot be prepared. 1 Commercial product 3 3 2 Starch flavor 2 Commercial product 4 4 5 Starch flavor 3 Commercial product 5 2 1 Good 2 Carrageenan and prepared by preparation of dextrin The adipose tissue substitute (Example 2) has a white appearance like adipose tissue (fat), and does not form a liquid or semi-liquid form at room temperature (25 ° C) but has a moderately cured form, and such as The use of mechanical processing such as meat emulsion is also excellent. Furthermore, it does not have the starchy taste or bad taste characteristic of dextrin, and is very suitable for eating. Experimental Example 3 Crude meat sausage replaced with fat The crude fat sausage prepared by the experiment example 2 was used to obtain 10 generations of lard to prepare a ground meat sausage. Specifically, according to the table shown in Table 4, salt, polyphosphate, sodium nitrite and sodium L-ascorbate were added to the pork in the adipose tissue substitute (Example 2) and mixed under the refrigerator. Allow to stand overnight (5 ° C). Then, ice water, complex protein sodium, spice, granulated sugar and sorbic acid If are added to the mixture, and after mixing, the preparation is filled into the intestine of the sheep according to the general method of 15 and then heated, thereby preparing coarse Ground meat sausage (Example 3). 68 200901897 [Table 4] Crushed meat sausage (Kg) Pork 70.0 Adipose tissue substitute (Example 2) 10.0 Ice water 20.0 Salt 1.7 Polyphosphate 0,3 Sodium nitrite 0.012 L-Sodium ascorbate 0.08 Casein sodium 1.0 Sugar 1.2 Spice 0.9 Potassium sorbate 0.2 For comparison, a coarse minced sausage (comparative product) was prepared in the same manner using 10 kg of lard instead of the above-mentioned adipose tissue instead of the 5 (Example 2). The prepared coarse minced sausage (Example 3, comparative product) was eaten in 8 (TC hot water soup for 5 minutes, and the coarse minced sausage of Example 3 had a dissolved fat tissue substitute in the mouth when it was eaten, this thick The minced meat sausage is inferior to the coarsely ground meat sausage prepared according to the general use of lard, and is confirmed to have a thick fat and juicy feeling peculiar to the coarse minced sausage 10. Experimental Example 4 Fat is replaced Preparation of corn-flavored chicken sausage (1) Sweet corn-flavored adipose tissue substitute (Example 4) Modulation The sweet corn-flavored adipose tissue substitute was prepared according to the conditions shown in Table 5 (Example 4). 1 dextrin and carrageenan (shovel small U 7 thousand 69 200901897 ^0.3 σ added water] to dissolve and dissolve, add soy milk powder, super sweet corn powder (Xi ~ Xiao Bu y / Co., Ltd.), sweet Corn aroma (fragrance) and color tone, < storage (5. Under the arm of the cooling, so that the sweet corn flavor, .,, μ - while stirring and dissolved. The resulting aqueous solution is poured into the container, in cold fat Organizational Substitute. Corn Flavor + [Table $] _ Meaty Intestinal modulation (Kg) 30.0 Example 1) Corner and vegetable gum (V children

Super Sweet Corn Powder (Xi 1.0 2.0

The flavor pigment water totals 0.05 100 (2) the fat replaces the sweet jade half 10, and the rice flavored fat tissue substitute (Example 5) is prepared according to the table 6 - the sweet corn flavored fat tissue is replaced by (Example 4) The corn-flavored chicken sausage was prepared in the absence of Table 6. (Example 5). In detail, add chicken breast, τ 'claw water, salt, polyphosphate, sodium nitrite, L-sodium sulphate, granulated fish jelly j /, lump, cut, and then add in ( 1) The sweet corn flavored fat k' substitute is prepared and then gently cut. Further, Table 6 shows the composition of the whipper which is prescribed by the gentleman of the prescription, and then gently cut and scoured. The contents were filled in the intestines by a conventional method, and heated to prepare a corn-flavored chicken sausage. Further, the whip composition is a mixture of whey protein and carrageenan added to water, stirred at 70 15 200901897, processed starch is added to the foamed composition, and foam is added. Further modulated. [Table 6] Sweet Corn Flavor Adipose Tissue Replacement Formula Chicken Breast 65.0 Sweet Corn Flavor Adipose Tissue Replacement (Example 4) 15.0 Ice Water 35.0 Foam (whip) Composition Chemical Starch 8.0 Whey Protein 8.0 Carrageenan ( y小u 7千千〇.3*) 0.3 Water 83.7 Salt 1.5 Polyphosphate 0.3 Sodium nitrite 0.012 L-Sodium ascorbate 0.08 Sugar 0.5 Spice 5.8 For comparison purposes, use a composition consisting of the following prescriptions instead of the above 15 kg of a sweet corn-flavored adipose tissue substitute (Example 4) was mixed with a fat-processed product of 15 kg at room temperature, and corn-flavored chicken sausage (comparative product) was prepared in the same manner. 10 <fat processed product (kg) > pork fat (5mm meat emulsion) 94.65 (%) soy milk powder 2.0 71 200901897 super sweet corn powder 3.0 sweet corn flavor 0.3 pigment 0.05 total 100.00% prepared corn-flavored chicken sausage (implementation Example 5) When boiled, there is a substitute for the dissolution of fat tissue in the mouth (Example 4). This coarse-fried meat sausage is comparable to the corn-flavored chicken sausage prepared according to the general use of lard, and is not inferior. A corn-flavored chicken sausage with a thick fat and a juicy sense of 10. Furthermore, because of the adipose tissue substitute, the corn-flavored substance is placed first, and compared with the corn-flavored seasoning which is simply mixed in the sausage, the sausage can be prepared to impart a strong corn flavor. Experimental Example 5 Preparation of emulsified composition The emulsified composition 15 was prepared by using the dextrin of Preparation Example 1 or Commercial Products 1 - 5. In detail, 15% of each dextrin is added to 80 ° C water, stirred, and then the dextrin contains an aqueous solution, and the aqueous solution prepared by the full amount of the solution is poured into the container, by the refrigerator (5 ° C In the middle of cooling, it was cooled for 3 days, and a liquid composition (non-emulsifying composition) of white turbidity was prepared. The emulsified composition prepared was evaluated for appearance and texture, and each particle size distribution was measured, and a crystal particle diameter (intermediate particle diameter, average particle diameter) and standard deviation of 20 were obtained. Further, the particle size distribution was measured by using a laser-refractive-type particle size distribution measuring apparatus (SALD-2100 manufactured by Shimadzu Corporation to measure an absorbance range of 0.01 to 0.2 and a refractive index of 1.70 to 0.20 i). On the other hand, for comparison, the particle diameter and particle size distribution of mayonnaise (☆ 牛二-t£1) were measured as a comparative example. 72 200901897 [Table 7] Using a dextrin appearance Appearance crystal particle size (μηι) Average particle diameter (μηι) Standard deviation preparation example 1 White turbidity smoothness 3.05 2.73 0.30 Commercial product 1 White turbidity feeling 370.83 204.04 0.63 Commercial item 2 Brownish white turbid rough feeling 414.46 317.55 0.47 Commercial product 3 Transparent smoothing — — Commercial product 4 White turbid slightly rough feeling 4.30 3.03 0.70 Commercial product 5 Transparent smooth — — — mayonnaise — — 2.44 2.46 0.17 Using the modulation example The emulsified composition prepared by the dextrin of Example 1 (Example 6) has a white turbidity characteristic unique to the emulsified food, although it does not contain fats and oils, and the food texture is smooth. Further, the intermediate particle diameter and the average particle diameter of the crystal particles are all about 2-3 μm. It has a particle size similar to that of emulsified particles of mayonnaise containing oil and fat and exhibits a smooth texture. Such crystal particles of the particle size are considered to impart smoothness and oiliness to the processed food composition. . Further, the emulsified composition of Example 6 10 prepared by using the dextrin of Preparation Example 1 had a standard deviation of crystal particles as small as 0.30. On the other hand, the emulsified composition prepared by using the commercially available products 1 and 2 dextrin has a medium particle diameter and an average particle diameter as large as 200 to 400 μm, and thus becomes a poorly rough emulsified composition. . Furthermore, the standard deviation is as large as 0.47 and 0.63. The emulsifier group 15 prepared by using the commercial product 4 dextrin has a medium particle size or an average particle diameter as small as 3-4 μm, but the standard deviation is 0.70, so the crystal particles are widely distributed, so Since both of the large crystal particles which are rough 73 200901897 and the small crystal particles which do not give the oily feeling are mixed, it is not possible to impart sufficient smoothness and greaseiness to the emulsified composition which is the final composition. Further, after the emulsified composition using the dextrin of the commercial products 3 and 5, after cooling for 3 Å, the composition itself exhibited a translucent sample, which itself could not measure the particle diameter. Preparation of emulsified composition (2) 10 15 20 In the preparation example 1 or the commercial product 1-3 dextrin, Sanxian gum was used in combination to prepare an emulsified composition. In detail, firstly add 15% of each dextrin and Sanxianjiao (inch^x1xWXG-SlO.l% to 8 (TC water and stir, thus preparing an aqueous solution containing dextrin and Sanxian gum. Thereafter, The prepared aqueous solution was poured into a container. By cooling in a refrigerator (5 Torr, a white turbid liquid composition (non-emulsified composition) was prepared. Further, for comparison, the emulsifier was 0.2%, three.仙胶(inch yNXG_s*) (U% and water confession, after mixing ^ = a small amount of added salad oil 35% of the mixture obtained by the kick mill ^ did not make = Γ “ 浊 之 emulsified composition (Comparative object, composition: =::r·3 dextrin prepared by TM emulsified thick feeling, "Emulsion emulsified composition for (1) smoothness, (7) evaluation. Again, these evaluation lines H) gloss, (5 The high order of taste, etc., 10, 9, 8··^^ 乂 is based on 10, and the evaluation is based on 10 steps. The results are shown in Table 8. 74 200901897 [Table 8] Dizzy slippery Thick and thick feeling. Grease sensation, turbidity, luster, taste, food preparation, preparation example 1 10 9 9 10 9 Commercial product 1 3 6 7 4 2 Commercial product 2 6 3 7 6 6 Commercial product 3 7 2 1 5 3 Not used 10 10 10 10 10 八 Ό 为 为 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用 使用The material is not inferior, it is not only a non-emulsifying composition containing no oil and fat, but also has a trait similar to the emulsified composition (emulsified composition). Moreover, there is no dextrin specificity in terms of taste and odor. It is quite good in powdery taste and is suitable for use in foods. In contrast, the composition prepared by using commercially available product 3 dextrin is permeable, which does not have the unique white turbidity of the emulsion. Moreover, the composition prepared by using the commercially available product dextrin does not have the unique texture of the emulsion prepared by using the oil and the thick feeling and the glossiness, and the other has a foody thick wheel (commercial product 1·) 3) and the problem of strong starch flavor (commercial product 1}, which is characteristic of dextrin, and the commercial product dextrin has no = emulsified 15 kinds of substances having similar properties to those of the emulsified composition. Modification of non-emulsified mayonnaise seasonings (1) Preparation example 1 Dextrin to prepare a seasoning (Example 8_1 〇). Specifically, each component shown in Table 9 was added to 80 〇c water, and dissolved by heating for 1 Torr. Then, hydrazine was added thereto (in terms of acidity 10) % brewing 酢) 3.50 /.: 75 200901897 宁 檬 纯 pure juice (lemon straight, 5.2% and L-glutamate 〇.3% 2 after stirring, with water = 2%, salt to make The total amount is 1 G0%. The water-soluble seal is thus prepared. After cooling to room temperature, it is cooled in a refrigerator (5 ° C). _ The other side is used for comparison, and the use of the commercial product 3 is thrown, and the 7th sip is only 1 〇〇 (made by Matsutani Chemical Industry Co., Ltd.). Comparative Example) 10 Ingredient Example 8 Example 9 Dextrin (Preparation Example 1) 14 Dextrin (Preparation Example 2) — ----- — Sanxian gum υ 0.1 Gedi gum 2) — 0.3 Sugar 3 emulsifier ( Succinic acid monoglyceride) - one with water to adjust the full amount " 100 100 Λ "^NSGTs*~~

A: Fatty feeling Using the preparation example 1 dextrin, it was possible to prepare a seasoning of a white scouring trousers and a whole seasoning when it was applied to a foodstuff, a seasoning of a sauce (Example 8·10). In addition, in addition to the one-in-one Lu, there are two sacred gums and Gedijiao (Example 9), which has a feeling of pain and relief. In addition, 'the emulsifier (Baiwei single glycerin scale) is used in it (the body is stored for a long period of time (4) will be solidified or viscous and will have a smooth and smooth sense during the long period of yellowing and save the stability of the people. 76 15 200901897 Flavor. These seasonings (Examples 8-10), although not containing oil or egg yolk, are a mayonnaise seasoning with flavor and aroma similar to mayonnaise. This result means Preparation Example 1 Dextrin, can be prepared without the use of oil or egg yolk, a mayonnaise seasoning similar to the appearance, flavor and texture of mayonnaise. That is, the present invention can provide a kind that does not contain such as ' An allergen source such as an egg which does not have an allergen and has a low-calorie and low-fat mayonnaise seasoning. On the other hand, when the commercial example 3 dextrin is used instead of the preparation example 1 dextrin, the white turbid solution unique to the mayonnaise cannot be obtained. And the seasoning of the mayonnaise 10 can not be prepared. Experimental Example 8 Preparation of Non-Emulsified Mayonnaise Sauce Seasoning (2) Using the preparation example 1 or the commercial product 1-5 dextrin, the formulation is prepared according to the following formula. Emulsified seasoning For comparison, 14% of the dextrin was replaced with glucose 14% to prepare a non-emulsified seasoning in the same manner (paste 15 is not used). <No fat seasoning> Dextrin 14.0 (%) Sugar 7.0 Apple 酢7.0 20 Brewing 酢4.5 Lemon Juice 2.0 Salt 4.0 Glutinous Gum 0.3 Sanxian Gum 0.1 77 200901897 L-Sodium Hydroxide 0.2 Carrot Pigment 0.1 _ Total Residue 100.0% 5 In detail, stir the water while adding sugar, three Carrageenan (inch > WXG-S*), Golly (SD*) and dextrin, which are heated and dissolved at 80 ° C for 10 minutes. Then, in which Add apple drunk, brewed clams, lemon juice, salt and sodium L-glutamate and carrot pigment, 10 to 100% of water, the solution is prepared by heat sealing and filling in a container, after cooling to room temperature, Cooling in a refrigerator (5 ° C). For each seasoning obtained, (1) strong feeling, grease feeling, (2) appearance, (3) food texture, (4) flavor, and (5) total Evaluation in terms of evaluation, etc., (1) Thickness, Grease Sense, and (5) Evaluation of the total It is divided into 10 stages to evaluate 15 price, (1) thick feeling • the oily feeling is large, it shows that it is thick and thick and thick, and the oil is high. (5) The total evaluation is the larger the value. The result is shown in Table 10. 78 200901897 [Table 10] Thickness of dextrin and appearance of oily feeling (Fig. 1) Evaluation of food-flavored totals Preparation Example 1 10 White turbid egg yolk sauce like emulsified material Smooth and smooth mayonnaise-like good 10 Commercial products 1 3 Aggregation · Separation of rough sensation powder salty starchy taste 2 Commercial product 2 3 Aggregation · Separation of rough sensation powder powder salty good 3 Commercial product 3 2 Translucent liquid starchy taste 2 Commercial product 4 3 Aggregation and separation Rough sensation powder Age-grade starch odor 2 Commercial product 5 1 Translucent liquid is good 1 Not used 1 Transparent liquid is good 1 Also, the appearance is as shown in Fig. 1. In the first drawing, (1) Preparation Example 1, (3) Commercial Product 1, (4) Commercial Product 2, (5) Commercial Product 3, (6) Commercial Product 4, 5 (7) are commercially available. The seasoning prepared by the dextrin of the product 5 and (2) the seasoning prepared by using the dextrin. From this, it is understood that the fat-free seasoning prepared by using the dextrin of Preparation Example 1 (Example 11) has a uniform white turbidity and a similar appearance to mayonnaise, and has a smooth texture of mayonnaise. 10 flavors of mayonnaise (non-emulsifying mayonnaise seasoning). On the other hand, when other dextrin is used, it is not a white turbid appearance, or it is agglomerated and separated, at least in appearance, it is different from mayonnaise, and it is impossible to prepare a mayonnaise seasoning. Experimental Example 9 Preparation of emulsified salad dressing (1) A fat-free salad dressing was prepared using the preparation of the dextrin of Example 1 (Example 12). Specifically, first, 10% of the dextrin of Preparation Example 1, Sanxian Gum (inch > Gongyiqi hXG-S^On%, and 3% of sugar) were added to water at 80 ° C, and dissolved by heating for 10 minutes. Thereafter, hydrazine (in terms of acidity 10% brewing mash) 10% 79 200901897 and salt 2.5% were added thereto, and after stirring for 2 minutes, water was added to adjust the total amount to 100%. The thus prepared solution was heat-sealed and filled in the container. After cooling to room temperature, it is cooled in a refrigerator (5t) for 3 曰. The obtained salad dressing does not contain oil, the emulsified salad dressing is 5 and thick. The oily feeling, white turbidity and luster Either the same as the emulsified salad dressing. Experimental Example 10 Preparation of emulsified salad dressing (2) Using the preparation example 1 or the commercial product 1-5 dextrin, the oil-free ester salad dressing was prepared in the following manner (Example 13) In addition, for comparison, a fat-free salad dressing (dextrin is not used) is prepared by using glucose 8% 10 instead of dextrin. <No fat salad dressing> Dextrin 8·0 (%) Sugar 6.0 Brewing 酢10.0 15 Salt 3.0 Sanxianjiao 0.1 L-Glutamine 0.5 Celadis 0.8 Spice 0.1 20 Total 100.0% In detail, the water is stirred while adding sugar, Ceadested (廿> 7 - in < only) 屮乂* (fermented cellulose containing preparation), Sanxianjiao (inch > work A 80 200901897 xiNXG-S*) and dextrin (匕乂 7 7 7. 7-2600*), which is mixed and dissolved while heating at room temperature for 10 minutes. Then, brewing mash, salt, L-sodium citrate and perfume, adjusted to 100% by weight in water. The solution thus prepared is heated to 90 ° C and then heat-sealed and filled in a container, cooled to room temperature, and then in a refrigerator (5 °). C) Medium cooling. The obtained salads were based on the same (1) thick feeling, oily feeling, (2) appearance, (3) food texture, (4) flavor, and (5) total evaluation. The results are shown in Table 11. The results are shown in Table 11. 10 [Table 11] Drosophila thickness and oily appearance Appearance and flavor evaluation Overall preparation Example 1 10 Emulsion-like white turbidity, shiny and smooth texture 10 Commercial product 1 6 About brownish white turbid, gelatinous, non-liquidity gelatinous starch flavor 2 Commercial product 2 3 Approx. The brownish turbidity has poor mouth-melting properties. 3 Commercial products 3 2 Translucent smooth and savory starchy flavor 2 Commercial product 4 5 Emulsified white turbid gelatinous starch flavor 2 Commercial product 5 1 Translucent smooth texture Good 1 Not used 1 Translucent liquid was good 1 Experimental Example 11 Preparation of fat spread sauce (1) A fat spread sauce (Example 14) was prepared using the dextrin of Preparation Example 1. Specifically, first, 20% of dextrin of Preparation Example 1, 0.5% of guar gum, and 15% of salt were added to water at 80 ° C, dissolved by heating for 10 minutes, and water was added to adjust the total amount to 100%. The solution thus prepared is heat-sealed and filled in a container, and after cooling at 81 200901897 to room temperature, it is cooled in a refrigerator (5 〇 for 3 days. The food thus obtained is a non-emulsified product containing no oil and fat. The food is a kind of fat-coated food similar to the fat-coated sauce containing 5% by weight of fat, oiliness, whiteness and luster. 岂 Fat-coated sauce preparation (2) Using a preparation example 1 or a commercially available product DM dextrin, a fat spread sauce product (Example 15) was prepared by the following prescription. Further, for comparison, a dextrose 20% was used instead of dextrin 20%. A fat-free salad dressing (dextrin is not used p < fat spread sauce food > 10 dextrin 20.0 (%) salt 4.0 Guaya gum 0.5 carrot pigment 0.1 Spice 0.1 15 water green total 100.0% Water is added while adding granulated sugar, guar gum and dextrin, which are dissolved at 80 ° C for 10 minutes while heating, and then added with salt, carrot and pigment in the 2 〇, adjusted with water. The total amount is 100% ° so dissolved After the liquid is heated to the thief, it is heat-sealed and filled in a container and cooled to room temperature. (1) Thickness, oily feeling, (2) appearance, (3) food texture, (4) wind cut and (5) total The evaluation was evaluated in the same manner as in Experimental Example 8 on the basis of 82 200901897. The results are shown in Table 12. [Table 12] Drosophila Thickness · Greasey Appearance Appetite Flavor Total Evaluation Evaluation Example 1 10 Emulsion-like white turbid fat The coating is smooth, shiny, and good to spread. 10 Commercial products 1 4 Emulsified white turbid fat coated with paste-like paste, poor mouth-melting, rough starchy 5 Commercial 2 3 Emulsified white turbid fat coated sauce Good paste solubility is good 35 Commercial 3 2 Translucent low viscosity liquid starch flavor 2 Commercial product 4 5 Emulsified white turbid fat coated with paste-like paste poor taste Starch 4 Commercial 5 1 Transparent Low viscosity, good liquidity 1 Not used 1 Transparent, low viscosity, good liquidity 1 5 The fat-coated sauce prepared by using the dextrin of Preparation Example 1 is a non-emulsifying food containing no oil and fat, and has a strong sense of fat and oil. White turbidity and luster The aspect is similar to the fat spread of the fat-containing emulsified food. On the other hand, the food prepared by using the commercial dextrin cannot reproduce the shape retention of the fat spread (commercial products 2, 4). Compared with the product of Preparation Example 1 dextrin 10, it is not possible to impart a grease feeling (commercial product 1-5). Further, a food prepared by using a commercial dextrin is used, although it does not impart a grease feeling, It is a food that is heavy and has a bad taste. Experimental Example 13 Low-fat mayonnaise seasoning Preparation Example 1 A low-fat mayonnaise sauce seasoning 15 was prepared according to the following prescription (Examples 16-19) . Further, for comparison, the seasoning was prepared in the same manner without using dextrin (Comparative Example 1-7) (refer to Table 13 above). 83 200901897 In addition, for the purpose of comparison, the dextrin of the preparation example 1 is commercially available as the commercial product 1 (produced by PASELLISA 2, AVEBE) or the commercial product 3 (4 只 _ _ 〇, Matsutani Chemical Industry Co., Ltd. The system was replaced with dextrin, and the seasoning was prepared in the same manner (Comparative Example 8-16) (refer to Table 14 above) [Table 13]

Dextrin (Modulation Example 1) 3.0 5.0 1〇5.0 ----工)二仙穆:寸>工一X^NXG-S* [Table 14] — —. Comparative Example 8 9 10 11 12 13 14 15 16 Vegetable fats and oils 50.0 50.0 50.0 35.0 35.0 35.0 15.0 15.0 15.0 Egg yolk 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9.0 Brewing 酢 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 Salt 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 Sugar 1 --- 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 L_Proline Na 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Sanxian 11 0.3 0.3 0.7 0.5 0.5 1.0 1.2 1.2 1.5 Dextrin (Preparation Example 1) — ~ — — — — — — — Dextrin (commercial product 1) — 3.0 — — 5.0 — — 10.0 — — 84 200901897 Dextrin (commercial product 3) — 3.0 3.0 — 5.0 5.0 10.0 10.0 1) Sanxianjiao: Inch> Gongyi xiNXG- S* <Preparation method> 1) Dextrin and granulated sugar were added to water, and the mixture was stirred and dissolved at 80 ° C for 10 minutes. 5 2) Cool them to 25t, mix them with egg yolk, add salt, sugar, sodium L-glutamate and brewing mash and mix them. 3) Add a small amount of vegetable oil and mix it in several times. 4) Emulsify therein in a colloid mill. 5) The above-prepared emulsion was chilled at 5 ° C for 3 Torr. Each of the obtained emulsified seasonings was evaluated in terms of (1) richness, oiliness, (2) flavor, (3) shape, and (4) viscosity. Further, (1) a feeling of richness, a feeling of oiliness, and (3) a shape-forming property, a seasoning (normally mayonnaise) of Comparative Example 1 having a fat content of 75 % was used as a reference (10, and was classified into a 10-stage evaluation. (4) Viscosity. Then, it was measured for 1 minute at 25 ° C and 5 rpm using a Brookfield viscometer. The results are shown in Table 15. [Table 15] Thickness · Grease-feeling flavor viscosity mPa.s See Example 16 10 10 Good 114,000 Although the fat content is 50%, it has the same characteristics as the regular mayonnaise. Example 17 9 10 Good 113,000 Although the fat containing system is 35%, it has the same characteristics as regular mayonnaise. Example 18 9 10 Good 109,000 Although the fat content is 15%, it has the same characteristics as the regular mayonnaise. Example 19 10 10 Good 111,000 Although the Sanxian gum is not used in combination, it has the same characteristics as the regular mayonnaise. Comparative Example 1 10 10 Good 110,000 Regular mayonnaise, the oil content is 75%. Comparative Example 2 4 2 Good 41,000 If the oil is less than regular mayonnaise, the viscosity is low, and the shape and richness and richness (grease) are also low. 200901897 Comparative Example 3 6 4 Good 108,000 When using Sanxian Gum and adjusting to the same viscosity as regular mayonnaise, the paste and viscosity are improved, the taste is deteriorated, and it is not strong and thick. Comparative Example 4 3 2 Good 25,000 If the oil is less than the regular mayonnaise, the viscosity is low, and the shape and the richness and the thick feeling are also low. Comparative Example 5 4 3 Good 112,000 In the comparative example 4, Sanxian gum was added and adjusted to have regular mayonnaise. At the same viscosity, the paste and viscosity are improved, the mouthfeel is deteriorated, and it is not strong and rich. Comparative Example 6 2 1 Good 99,000 If the oil is less than regular mayonnaise, the viscosity is low, and the shape and the richness are rich. Comparative feeling is also low. Comparative Example 7 3 2 Good 67,000 The amount of oil is less than 15% and the use of Sanxian gum can not be adjusted to have the same viscosity as regular mayonnaise. Comparative Example 8 6 4 Slightly starchy 108,000 Even if it is adjusted When it has the same viscosity as regular mayonnaise, it also has a shape and a rich, thick feeling. Moreover, it has a rough feeling and a starchy taste, and the taste is deteriorated. Comparative Example 9 6 4 Good 34,000 Unable to obtain the viscosity unique to mayonnaise Comparative Example 10 6 3 Good 108,000 When using Sanxian gum and adjusting to the same viscosity as regular mayonnaise, the paste and viscosity are improved, and the taste is deteriorated. It is not rich and strong. Comparative Example 11 5 4 Starch Flavor 111,000 Even if it is adjusted to have the same viscosity as regular mayonnaise, it does not have the shape, richness and richness. Furthermore, there is a rough feeling and a starchy taste, and the taste is deteriorated. Comparative Example 12 3 2 Good 21,000 Unable to obtain the viscosity unique to mayonnaise Comparative Example 13 5 3 Good 110,000 When using Sanxian gum and adjusting to the same viscosity as regular mayonnaise, the paste and viscosity are improved, and the taste is deteriorated, and Can't have a strong and strong sense. Comparative Example 14 5 4 Starch Flavor 105,000 Even if it is adjusted to have the same viscosity as a regular mayonnaise, it does not have the knowledge, the richness, and the richness. After the heat, there is a rough feeling and a starchy taste, and the taste is worse. Comparative Example 15 3 2 Good 7,000 Unable to obtain the viscosity unique to mayonnaise Comparative Example 16 4 2 Good 26,000 Although the combination of Sanxian gum, it still does not have the viscosity characteristic of regular mayonnaise. Experimental Example 14 Cheese food preparation (1) Use Modification Example 1 or commercial product 1-3 dextrin, according to Table 16 where the preparation of 86 200901897 food. In detail, in the prescription of Table 15, each dextrin (the commercial product of 1-3) was dissolved in an aqueous solution of the oatmeal milk 3 in which the skim milk powder was first dissolved in water. Then, the milk powder, salt, pigment, and flavor were added thereto and mixed, and then filled in a container, and sterilized at 85t for 1 hour, and then cooled to prepare a food. 7 [Table 16] —-—__ Prescription dextrin (described in Table 2) 30.0 Skim milk powder 5.0 Milk powder 5.0 Salt--------- Pigment (carrot-based 9400SV, 1.3 ------ 0.1 Perfume (milk oil Ε-1 〇*) 0.2 hydrated-----1 100.0 丨文用碉11Dextrin t yin-prepared food (Example 20) Although it does not contain 2 fat 'There is still a unique texture of the milky road, a sense of oil and a mouthfeel, and the unique flavor of the mouth of the road. It can be used to prepare a milky road similar to the milk _ ^ 精口目 ^, using a commercial dextrin The prepared food has strong enthusiasm and benefits = change of taste, but will significantly impair the flavor of the milky road, and the rough taste of the king will see the sense of food of the breast-like type, and it is not suitable (using commercial products:), dextrin The viscosity is high and it is not possible to prepare a milky-food sensation (use a commercial product 2 dextrin), a paste... =; milk _ the oily feel and mouthfeel, but not in combination with π), so the method is made with cheese Similar food. 87 15 200901897 Experimental Example 15 Preparation of cheese-based foods (2) Foods were prepared according to Table 17 below. Specifically, in the formulation of Table 17, the dextrin of Example 1 and whey peptone were added to the degreased milk containing aqueous solution of the skim milk powder in water. Mouth 0.142*) to dissolve. 5 Then, add cheese powder, salt, coloring matter, flavor, sucrose containing preparation and seasoning, and mix them. After filling in the container, sterilize at 85 ° C for 1 hour, cool, and quiet at 5 ° C. The food was prepared for 72 hours and thus prepared (Example 21). [Formula] Prescription Department Dextrin (Preparation Example 1) 27.0 Whey Protein G. Mouth: .142*) 2.0 Skim milk powder 5.0 Cheese powder 5.0 Salt 1.3 Pigment (carrot-based 9400SV*) 0.1 Spice (cheese oil E-10510 0.2 sucrose containing preparation 3) 0.01 Seasoning in - only, work> gt -lllip*) 0.2 by water 100.0 10 3) SU-100*: Food containing 15% sucrose (Example 21) Although it contains no fat or contains less than 5% cheese, it still has a cheese-specific entity. A good taste and a good taste. It is a food similar to cheese (cheese). In addition, the cheese food also has good cheese-specific shape retention at room temperature of 88 200901897, but it is dissolved by heating in the oven for 3 minutes, and it has the unique feeling of melting and brushing. Experimental Example 16: Preparation of cheese-like foods (3) Foods were prepared according to Table 18 below. Specifically, in the formulation of Table 18, Preparation Example 1 dextrin, decyl cellulose, triterpene gum, and carrageenan were added and dissolved in 5 water. Further, the salt, the coloring matter, the flavoring agent, the sucrose-containing preparation, and the seasoning were added thereto, and after being filled in a container, the mixture was sterilized at 85 ° C for 1 hour and cooled, thereby preparing the food (Example 22). [Table 18] Prescription dextrin (Preparation Example 1) 25.0 Methylcellulose 糸0.5 Sanxian Gum (inch > Gongyi 0.1 Gedi Gum (Xi''Outside Open ^^〇.3, 1.0 Salt 1.3 Pigment (Carrot Mainly 9400SV*) 0.1 Spice (Cheese Oil Ε-ΙΟβ 0.2 Sucrose Contains Formulation 4) 0.01 Seasoning Shali Hit ^^, 'Work> gt-1111?*) 0.2 Seasoning (fee amino acid is the main V) 0.3 by water 100.0 10 4) SU-100*: Food containing 15% sucrose, although it does not contain cheese and fat, it has a unique texture of cheese and a good taste. Moreover, it is a good one. 200901897 Cheese-flavored soft cheese. Further, the prepared cheese-like food was stored for three months after being stored in a refrigerator, and it maintained a cheese-specific flavor and a smooth mouthfeel. Experimental Example 17: Preparation of cheese-like foods (4) '5 Using the dextrin of Preparation Example 1 or Commercial Products 1-5, it was prepared according to the following formula 'Emulsation emulsion' (Example 23). Further, for comparison, 30% of dextrin was substituted with 30% of glucose to prepare a food in the same manner (dextrin was not used). <Emulsified cheese> 10 Dextrin 30.0 (%) Skim milk powder 5.0 Cheese powder 5.0 Salt 1.3 Carrot pigment 0.1 15 Spice 0.2

^_;_5SA Total 100.0% In detail, while adding water, add skim milk and dissolve it. 20 Then, dextrin was added thereto and dissolved, and then cheese powder, salt, carrot pigment and flavor were added, and the whole amount was adjusted to 100% with water. After the prepared solution was filled in a container, it was heat-sterilized at 85 ° C for 1 hour, and then cooled to room temperature. Each of the obtained foods was based on the same criteria as in Experimental Example 8 in terms of (1) rich feeling, oily feeling, (2) appearance, 90 200901897 (3) food texture, (4) flavor, and (5) total evaluation. Evaluation. The results are shown in Table 19. [Table 19] Dextrin thick feeling, oily appearance, appetite, flavor, total evaluation, preparation example 1 10, milky, cool, white, turbid, solid, smooth, cheese, good food taste, 10 commercial products, 5, milky, cool, white, turbid, solid, light; The taste of the mouth is poor. Starch 4 Commercial product 2 Very high viscosity at room temperature, can not be prepared 1 Commercial product 3 3 White turbidity low paste-like paste-like starch flavor 2 Commercial product 4 4 Cheese white turbid solid paste paste mouth solubility Poor starch flavor 3 Commercial product 5 1 Low white turbidity liquid Low viscosity Good liquidity 1 Not used 1 Liquid with low turbidity and low viscosity Good liquidity 1 Experimental example 18: Fresh emulsified cheese products According to Table 20, cheese was prepared. food. In detail, in the formulation of Table 20, dextrin, santillac gum, natural type lanolin, degummed-type lanthanide, and trisodium citrate were added and dissolved in 85 ° C water. After adding the salt 10 thereto, the pH was adjusted to 3.8 with citric acid, and the pigment and the flavor were added and mixed. After filling the container, it was sterilized at 85 ° C for 1 hour and cooled, thereby preparing the fresh cream cheese food (Example 24). 91 200901897

[Table 20J - _ Prescription _ ί | Yang Dextrin 25.0 | &quot; ----- Acupoint-type knotting gum (fluff; 3 less, ' /l/fiM*) 0.1 Dixian gum (inch > Gong Yi XJNXG-S*) 0.1 depurinated base type blue gum (for external, 'less, 0.04 sodium------ 0.01 salt 0.7 pigment (carrot-based 9400SV*) 0.05 spice (fresh milk road-based Perfume NO.72563*) 0.2 Fresh cream cheese prepared with a total of 100.0 hydrates, although it does not contain cheese and fat, it has a unique texture of fresh emulsified cheese and a good mouth-melting wind and coating. X, The prepared fresh emulsifiable milk road food is refrigerated and preserved. After eating for a month, it still maintains the unique flavor and smooth taste of the cheese. The fresh cream cheese food can also be used as a gelatin cheesecake or dessert fresh cream cheese source. The material is used to replace the fresh cream cheese. Example 19: Processed food containing cheese-like food (gelatin cheesecake) 10 Fresh cream cheese prepared in accordance with Experimental Example 18 (Example 2, according to the table) The gelatin cheesecake type food was prepared as shown in Fig. 21. Further, as shown in Table 21 In the prescription, the gelatin was previously placed in water and dissolved in a microwave oven. Thereafter, the fresh cream cheese (Example 24) was allowed to stand at room temperature for 2 hours to make it soft, and the mixture was added to the mixture. Sugar, fresh emulsified milk 15 lemon juice, and the solution of the gelatin in the gelatin. Then, it was filled in a refrigerator and cooled in a refrigerator for 3 hours to prepare a gelatin cheese cake. [Table 21] Prescription section 2 4 prepared fresh cream cheese food 38.2 gelatin 1.5 water 9.6 fresh cream 38.2 fine sugar 9.6 lemon juice (pure) 2.9 100.0 modified gelatin cheesecake, although it does not contain cheese and contains a small amount of 5 fat, still has gelatin The flavor, richness, and smoothness of the cheesecake. In addition, the fresh emulsifiable cheese food prepared in Experimental Example 17 (Example 24) was returned to the room temperature, and it became a tissue with the fresh milk from the cheese. Softening, stirring, mixing workability, easy handling. Furthermore, the gelatin cheesecake food prepared here and the usual fresh cream cheese (lipid 33%, protein 10 8.2%, carbohydrate hydrate 2.3%, ash 1%, moisture 55.5%, calories 346kcal) Compared to the gelatin cheesecake prepared, it can reduce about 30% calories and about 45% cholesterol. Experimental Example 20: Fresh cream cheese Preparation of food-like foods (5) Using the dextrin of Preparation Example 1 or Commercial Products 1-5, emulsified cheese (fresh emulsifiable cheese type) was prepared according to the following prescription (Example 26). Further, for comparison, paste Fine 25% is replaced by 25% glucose to prepare food in the same way (dextrin is not used). 93 200901897 10 &lt;Emulsified cheese&gt; Dextrin 25.0 (%) Natural type lanolin 0.1 Sanxianjiao 0.1 Depurinated type lanolin 0.04 Salt 0.7 Trisodium citrate 0.01 Citric acid amount Carrot pigment 0.05 Spice 0.2 Water Total residue 100.0% In detail, while stirring 85t of water, add dextrin, natural type 15 gellan, sinosaur, degummed baselane and ζλ' citric acid trisodium salt, and dissolve . Then, food was added thereto, and the pH was adjusted to 3.8 with citric acid. Pigments and flavors were added and adjusted to 100% by weight with water. The thus prepared solution was filled in a container, heat-sterilized at 85 ° C for 30 minutes, and cooled to room temperature. Each of the obtained foods was evaluated based on the same criteria as Experimental Example 8 in terms of (1) strong feeling, oily feeling, (2) appearance, (3) food texture, (4) flavor, and (5) total evaluation. . The results are shown in Table 22. 94 200901897 [Table 22] Dextrin thick paste, fat and salty appearance, food flavor, total evaluation, preparation example 1 10 Cheese-like white turbid solid, smooth and coated fresh creamy milk, good food texture 10 Commercial product 1 5 Cheese-like white turbid solid phase, poor paste, poorly soluble starchy taste 4 Commercial product 2 2 Cheese-like white turbid solid phase, poor mouth-melting taste, starchy taste 3 Commercial product 3 3 White turbidity low paste Liquid, no fresh cream, cheese-like starch flavor 2 Commercial product 4 4 Cheese-like white turbid solid phase, poor paste, poor mouth-melting starch flavor 3 Commercial product 5 1 White turbid liquid liquid, no fresh cream cheese Good shape 1 Not used 1 Liquid liquid with low turbidity and no creamy cheese. Good condition 1 Experimental Example 21: Preparation of chocolate pudding (neutral dessert) Using the dextrin of Preparation Example 1 or Commercial Products 1-5, The following recipe preparation 5 is used to prepare the chocolate pudding (Example 27). Further, for comparison, 4% dextrin was replaced with 4% glucose to prepare a chocolate pudding in the same manner (dextrin was not used). &lt;Chocolate pudding&gt; Dextrin 4.0 (%) 10 Fresh cream 15.0 Sugar 12.0 Chocolate 10.0 Skim milk 3.0 Cocoa powder 1.0 15 Gelling agent (亇'^ 7 V 7°屮1-2069*) 4.0 Emulsifier (Indicative y / DM*) 0.1 95 200901897 oi Perfumes _ total residue 100.0% 5 In detail, stir the raw cream and chocolate in water and add ingredients other than the fragrance, and heat at 80 ° C for 10 minutes while stirring. Dissolve it. After the addition of the fragrance, the water was adjusted to a total amount of 100%. It was placed in a homogenizer and homogenized (150 kgf/cm2), filled in a container and cooled. Further, among the above components, a gelling agent (shovel 7 7 7^1-2069, which is a mixture of locust bean gum, pectin, acacia 10, and sodium metaphosphate salt (the same applies hereinafter), and an emulsifier (shown)乇yy bNT) is a glycerin fatty acid ester. The obtained chocolate puddings are based on (1) strong feeling, oily feeling, (2) food texture, (3) flavor, and (5) general evaluation basis and experimental examples. 8 The same benchmark was used for evaluation. 15 The results are shown in Table 23. [Table 23] Drosophila Thickness · Grease-Sensitive Flavor Total Evaluation Evaluation Modifier 1 10 Smooth and good 10 Commercial product 1 4 Rough starch flavor 3 City Sale 2 4 Buddy, poor mouth-melting property 4 Commercial product 3 3 Slightly rough-smelling starchy taste 2 Commercial product 4 4 Bulk, poor mouth-melting starchy taste 3 Commercially available product 5 2 Slightly watery good 2 Unused 1 Good in water and water 1 96 200901897 Experimental Example 22: Preparation of burned pudding (neutral dessert) Using the dextrin of Preparation Example 1 or Commercial Products 1-5, the pudding was prepared according to the following prescription (Example 28). For comparison, 2% of dextrin is replaced by glucose 2% in the same way. Pudding (dextrin is not used) 5 &lt;burning pudding&gt; Dextrin 2.0 (%) Milk 30.0 Fresh cream 5.0 Sugar 10.0 10 Full fat powder 2.0 Sugar frozen whole egg 12.0 Sugar frozen egg yolk 12.0 ^_ Total residue 100.0% 15 In particular, add water, milk and fresh cream while adding sugar, whole milk and dextrin, heat, stir and dissolve at 80 ° C. Cool it to 50 ° C, then add sugar beads The eggs are thoroughly mixed with the sweetened sugar and yolk. Then, they are homogenized in a homogenizer (150 kgf/cm2), filled in 20 containers, and baked in an oven at 155 ° C for 50 minutes. The evaluation was based on the same criteria as in Experimental Example 8 in terms of (1) rich feeling, (2) food texture, (3) flavor, and (4) total evaluation. The results are shown in Table 24. 97 200901897 [Table 24] Dextrin thick sense of food total flavor evaluation preparation 1 10 smooth and good 10 commercial products 1 4 paste, poor mouth-melting starch taste 3 commercial products 2 4 paste, poor mouth solubility 4 commercial 3 3 Slightly rough sense of the hall powder 2 commercial 4 4 sloppy, mouth Poor starchy taste 3 Commercially available product 5 2 Slightly watery and good 2 Unused 1 Good in water and water 1 Experimental Example 23: Preparation of cheese dessert (acidic dessert) Using the dextrin of Preparation Example 1 or Commercial Products 1-5, A cheese dessert (Example 29) was prepared according to the following prescription. Further, for comparison, a cheesecake dessert (dextrin was not used) was prepared by substituting 4.5% of dextrin with 4.5% of glucose in the same manner. Further, in the prescription, "シ&gt; 7° k 乂 100" is a microparticle-like protein obtained by partially thermally denaturation of whey protein. By applying high shear while heating above the denaturation temperature of the protein, it is possible to obtain whey eggs 10 white. &lt;Cheese Dessert (Acid Dessert)&gt; Dextrin 4.5 (%) Fresh Creamy Milk 10.0 '&gt;&gt;7° VX100* 8.0 15 Sugar 6.0 Vegetable Oil 2.0 Gelling Agent (V gy/ &gt;1-2069 *) 0.6 98 200901897 Emulsifier (托 f '/DM) 0.1 Citric acid 0.3 Sucrose 0.005 Perfume 0.1 Total water residue 100.0% In detail, the water is stirred while adding sugar, gelling agent, emulsifier, dextrin and vegetable Sugar, then add fresh creamy milk, シ&gt;&lt;7° k only 100 and plant 10 fats and oils, heated at 40 ° C and stirred for 10 minutes to dissolve. After adding citric acid thereto and heating at 90 ° C for 10 minutes, the perfume was further added and adjusted to a total amount of 100% with water. Then, it was placed in a homogenizer (150 kgf/cm2), filled in a container, and cooled. The obtained puddings were evaluated based on the same criteria as in Experimental Example 8 in terms of (1) rich feeling, oily feeling, (2) food sensation, (3) flavor, and (4) total evaluation. The results are shown in Table 25. 99 200901897 [Table 25] Drosophila Thickness · Grease-Sensitive Flavor Total Evaluation Evaluation Modifier 1 10 Smoothness and Goodness 10 Commercial Products 1 4 Rough-Sense Starch-flavor 3 Commercial Products 2 4 Blemish, poor mouth-melting property 4 Commercial product 3 3 Slightly rough sensation powder 2 Commercial product 4 4 Bulk, poor mouth-melting starch odor 3 Commercial product 5 2 Slightly watery good 2 Not used 1 Water good 1 Experimental example 24: Cold In the preparation of the dessert, the dextrin of Preparation Example 1 or Commercial Products 1-5 was used, and 5 ice creams (lacto ice, 7 of the present day) were prepared according to the following prescription (Example 30). Further, for comparison, the dextrin 5% was replaced by glucose 5% to prepare the ice cream in the same manner (dextrin was not used). <Ice: It's drenched> Dextrin 5.0 (%) 10 Skim milk 8.0 Sugar 8.0 Fructose glucose liquid sugar 7.0 Refined coconut oil 5.0 Stabilizer (inch &gt; Eight b ~ 仏 303*) 0.2 15 Emulsifier (showing shovel 0.2 Vanilla fragrance NO.93-1 0.1 ^_ Total residue 100.0% 100 200901897 In detail, stir the water while adding fructose glucose liquid sugar, skim milk, sugar, stabilizer, emulsifier and dextrin, and heat and stir After 80 ° C, the refined coconut oil was added, and the mixture was dissolved by heating and stirring at 80 ° C for 10 minutes, and the whole amount was adjusted to 100% with water. Then, it was homogenized in a homogenizer 5 (150 kgf / cm 2 ). After that, it is cooled to 5 ° C, and after one night of ripening, it is frozen, filled in a container, and then cooled to prepare ice cream. Also, stabilizer (inch Η ΝΝ ΝΝ 303 303 303 303 303 303 303 303 303 古 古 古 古 古 古 古 古 古 古 古 古 古 古 古a mixture of sugar, locust bean gum and carrageenan. The resulting ice cream, (1) tissue (rough 1 - 10 smooth), (2) physical sense 10 (weak 1 - 10 strong), (3) Solubility (Evil 1 - 10 good), (4) Flavor (Evil 1 - 10 good) and (5) General evaluation Evil 1 - 10 good) was divided into 10 stages for evaluation. The results are shown in Table 26. [Table 26] Dextrin tissue solid sense mouth-soluble flavor total evaluation preparation Example 1 10 8 8 9 10 Commercial item 1 10 9 2 2 6 Commercial products 2 7 3 3 2 4 Commercial products 3 6 1 1 1 5 Commercial products 4 4 4 4 3 4 Commercial products 5 4 4 4 3 4 Not used 2 2 9 10 3 15 Experimental example 25: The preparation of fresh cream (whip cream) was prepared using the dextrin of Preparation Example 1 or Commercial Products 1-5, and the fresh cream was prepared according to the following prescription (Example 31). Further, for comparison, the dextrin was 5%. Glucose 101 200901897 5% to replace the fresh cream used in the same way (dextrin is not used). &lt;Fresh cream&gt; Dextrin 5.0 (%) Nvtiao oil 30.0 5 Skim milk powder 4.0 Sugar 8.0 Glycine 1.0 Emulsified stability Agent 1.0 Water residue 10 Total 100.0% In detail, stir the water and add ingredients other than coconut oil, heat to 80 ° C, stir and dissolve for 10 minutes. Add coconut oil slowly and heat to 80. °C and stir for 5 minutes. Adjust the whole amount to 100% with water, homogenize 15 (150kgf/cm2) into the homogenizer, and kill at 93 °C. After one night of ripening, it is foamed in a refrigerated state until it is sticky (mouth). It is then filled in a bag that can be tightened, and then frozen to naturally thaw ( 1 hour at room temperature). The fresh cream obtained (thaw after freezing), (1) thick feeling, oily feeling, 20 (2) food sense, (3) flavor, (4) dehydration inhibition effect during freezing and thawing and (5) total Evaluation and other aspects are evaluated. Further, the dehydration-inhibiting effect at the time of freezing and thawing was performed by thawing and then squeezing out the flower shape, and after standing for a certain period of time, whether or not it was separated into 10 stages for evaluation (1 odor - good 10). The results are shown in Table 27. 102 200901897 [Table 27] Thickness of dextrin · Flavour of oily taste Flavor of freeze-thawing in the case of freezing and thawing. Preparation example 1 10 Smooth and good 10 10 Commercial product 1 5 Rough sense starchy taste 5 3 Commercial item 2 7 Buddy and poorly soluble in the mouth 5 4 Commercial product 3 3 Slightly rough starchy taste 2 2 Commercial product 4 6 Paste, Mouth soluble poor powder powder 4 3 Commercial product 5 2 Slightly watery good 1 2 Good use of 1 water-free water 1 Experimental Example 26: Preparation of flower paste Using the dextrin of Preparation Example 1 or Commercial Products 1-5, a flower paste was prepared according to the following prescription (Example 32). In addition, for comparison, if 5% of dextrin is used, 5% of fresh emulsifiable concentrate is added (Comparative product 1), 5% of dextrin is not used, and 5% of water is added (Comparative product 2), and the flower paste is prepared in the same manner. Dextrin is not used). &lt;Forming paste&gt; Dextrin 5.0 (%) 10 Fresh milk 10.0 Skim milk powder 3.0 Sugar 20.0 Processed starch (7 7h 7 X VA- 7 0 C) 4) 1.0 Thin powder 1.0 15 20% sugared frozen egg yolk 1.5 Gelling agent ( f舒7/^Γ) 0.2 Gelling agent (y' ;|/factor 7/ ^-s*) oi 103 200901897 Whey protein (π / mouth 1-wide) 1.0 Glycine 2.0 Perfume 0.1 Pigment 0.1 Water In total, the residue is 100.0%. 4) In the case of the Matsutake Chemical Industry Co., Ltd., a mixture of water, fresh emulsifiable concentrate, and sugared yttrium-yellow yellow 10 is stirred, and ingredients other than the flavor and the pigment are added, and homogenized at 8000 rpm for 5 minutes. They were heated at 90 ° C for 10 minutes while stirring to dissolve, and then perfume and pigment were added. The whole amount was adjusted to 100% water with water, filled in a container and cooled. The obtained flower paste is (1) thick feeling, oily feeling (1 no - 10), (2) food 15 sense, (3) flavor, (4) presence or absence of dehydration, and (5) total evaluation. Evaluation. The results are shown in Table 28. 104 200901897 [Table 28] Thickness of dextrin · Essence of oily texture, flavor, dehydration, or not. Preparation Example 1 10 Appropriate solid shape, smoothness, and good meltability. No. 10 Commercial products 1 5 Appropriate solid feeling, Paste-flavored starchy taste No. 3 Commercial products 2 3 Appropriate solid shape, paste-like starchy taste 2 Commercial products 3 6 Appropriate solid shape, good paste feeling 3 Commercial products 4 4 Moderate solid shape, paste starch Taste 2 Commercially available 5 5 Solid shape is slightly low, fragile and fragile Good 2 Unused (Comparative product 1) 4 Solid shape is slightly low, fragile and fragile Good 2 Unused (Comparative product 2) 1 Solid shape is slightly lower It is good to be fragile and fragile. 2 Experimental Example 27: Preparation of foie gras flavored food Using the dextrin of Preparation Example 1 or Commercial Products 1-5, 5 foie gras flavored foods were prepared according to the following prescription (Example 33). In addition, for comparison, 20% of water was added without using dextrin, and the foie gras flavored food was prepared in the same manner. &lt;Goose Liver Sauce Food&gt; Dextrin 20.0 (%) Chicken Liver Paste 5.0 10 Corn Salad Oil 25.0 Whey Protein (^/ ^LG*) 4.0 Cheese Powder 1.8 Chicken Powder 0.5 Salt 0.7 105 200901897 Sugar 0.3 Wine 0.5 Flavor Material-XNAG ) 0.1 甘味料(": discussion f &gt;7 shirt ί AG *) 0.1 Spice 0.1 Water residue total 100.0% In detail, mix water, liver paste and wine, through the filter, add 10 The other raw materials were homogenized for 5 minutes at 6000 rpm, and then filled in a container and retort sterilized at 121 ° C for 20 minutes. The obtained food was (1) food sensation, (2) dehydration. The presence or absence, (3) the presence or absence of browning by heat and pressure sterilization, and (4) the total evaluation were evaluated. The results are shown in Table 29. 15 [Table 29] Whether or not the dextrin was dehydrated with or without browning Preparation Example 1 Appropriate solidity, smoothness, and no appetite for foie gras. No. 10 Commercial products 1 Rough paste, no appetite, almost no. 2 Commercial products 2 Rough paste, no food, almost no. Product 3 solid shape low paste like salty there is 1 commercial 4 rough paste There is almost no food-like sensation. 2 Commercial products 5 There is a mushy sensation. There is one. No use of semi-liquid food. There are (more) almost no. 1 106 200901897 Experimental Example 28: Preparation of raw chocolate foods Preparation Example 1 Dextrin, a food having a raw chocolate texture according to the following formula (Example 34). &lt; Raw Chocolate Food&gt; 5 Degreased Cocoa Powder 15.0 (%) Dextrin (Preparation Example 1) 12.0 Gelatin 0.2 Hedgehog Bean gum 0.2 Sucrose 0.003 10 Perfume 0.1 Total water residue 100.0% In detail, add ingredients other than defatted cocoa powder to water, heat 15 and stir to dissolve, add mixed defatted cocoa powder, and stir it. Fill it. The container was sterilized at a high temperature and high pressure for 20 minutes at 121 ° C. The food thus obtained had a texture and flavor similar to that of raw chocolate even when the lipid content was 0%. Experimental Example 29: Preparation of yoghurt 20 The dextrin of Example 1 was prepared, and soft gum was prepared according to the following formula (Example 35). &lt;Prescription 1 &gt; Sugar 31.0 (Part) Water Start 26.0 107 200901897 Sorbitol paste (Preparation Example 1) Water 7.4 20.0 30.0 5 <Prescription 2> Mangos Puree 2.0 (%) Citric acid (anhydrous) 1.0 Sucrose (20% aqueous solution) 0.2 Pigment 0.05 10 Perfume 0.2 Water 0.55 In detail, 'First 'Measure the materials according to the prescription' and put them into the hand pot'. Heat to boil, and boil it to the full amount of 96% of the final soft gum 100%. Among them, according to the prescription 2, the mango sauce and the like are all placed and mixed (100% of the total amount), filled in a molded container and cooled. The food thus obtained is smooth and has good mouth-melting properties and has a soft gum-like texture (soft gum). Experimental Example 30: Preparation of anchovy paste 20 Using the dextrin of Preparation Example 1, the squid sauce was prepared according to the following formula (Example 36) 〇 &lt; . Suspected fish sauce > squid source (salt 15-20) %) 70.0 (part) Dextrin (Preparation example U_30.0 108 200901897 In detail, first, the suspected fish source is stirred, heated to 70 ° C, and dextrin is added thereto and heated to stir and dissolve. Fill it with The container is refrigerated for one night. Thus, a paste-like food made from a squid source with a high salt concentration and a liquid food can be obtained. 5 Experimental Example 31: Japanese noodle soup is prepared using the dextrin of Preparation Example 1, according to the following A Japanese noodle soup was prepared according to the prescription (Example 37). &lt;Sakamoto noodle soup&gt; Sakamoto noodle soup 3 times concentrated product 33.0 (%) 10 Dextrin (Preparation Example 1) 15.0 ^_52.0 Total 100.0 In detail First, add dextrin to hot water at 80 ° C and stir to dissolve for 10 15 minutes. Then, add 3 times concentrated product of commercially available Japanese noodle soup, stir for 5 minutes, and cool at 5 ° C for 3 days. For comparison, 15% of dextrin is replaced with gelatin 15%, and Japanese style is prepared in the same way. Soup (Comparative Example) Any of the prepared Japanese noodle soups is gel-like in a refrigerated state, that is, at a temperature of 20 1 to 15 ° C, and can be easily transported in a gel form by refrigerating transport. In addition, the Japanese noodle soup can be easily liquidized by heating in a microwave oven when it is eaten. When the Japanese noodle soup is eaten, the Japanese noodle soup (comparative example) prepared by using gelatin is heated to have a food texture, and On the other hand, the Japanese 109 200901897 noodle soup (Example 37) prepared by using the dextrin of Preparation Example 1 has not only a food texture but also a good flavor. Experimental Example 32: Udon noodle soup using the preparation example 1 Dextrin, prepared according to the prescription, prepared Wulong noodle soup (Example 38). 5 &lt; Wulong noodle soup&gt; Wulong noodle soup 3 times concentrated product 33.0 (%) Dextrin (Modulation Example 1) 15.0 ^_52.0 Total 100.0 10 In detail, first, add dextrin in hot water at 80 ° C and stir for 10 minutes. Then, add 3 times concentrated product of commercial Udon noodle soup and stir for 5 minutes, then cool and store at 5 ° C. 3 Day. Also, for comparison, use dextrin 15% to use gelatin 1 5% replaced, and the Japanese noodle soup was prepared in the same way (compared with 15 cases). The prepared ulong noodle soup is in a refrigerated state, that is, the temperature is 1-15 ° C. It is gel-like and can be refrigerated. It is transported and transported in a gel-like manner. In addition, the ulong noodle soup can be easily turned into a liquid when heated by a microwave oven. If you eat udon noodle soup, use the gelatin to adjust the 20-inch oolong The surface (comparative example) had a texture after heating and the flavor was relatively weak. On the other hand, the oolong noodle soup (Example 38) prepared by using the dextrin of Preparation Example 1 has not only a food texture but also a good flavor. Experimental Example 33: Miso soup Using the dextrin of Preparation Example 1, the miso soup was prepared according to the following formula (Example 110 200901897 Example 39). &lt;味味汤&gt; Miso 11.0 (%) Dextrin (Preparation Example 1) 15.0 5 ^_74.0 Total 100.0 In detail, first, dextrin was added to hot water at 80 ° C and stirred for 10 minutes. Then, a commercial miso was added and stirred for 5 minutes, and cooled at 5 ° C for 3 days. Further, for comparison, 15% of the dextrin was substituted with 10% of gelatin, and the miso soup was prepared in the same manner (Comparative Example). Any of the miso juices thus prepared has a gel form during refrigerating transport, and becomes liquid when heated by eating. Further, the miso juice prepared by using the dextrin of the preparation example 1 (Example 39) was excellent in both food texture and aroma as compared with the flavor σ Zeng juice (comparative example) prepared by using gelatin. 15 The present invention provides an adipose tissue substitute which, even if it is low in calories and low in fat, sufficiently imparts a peculiar juicy feeling to the fat, is very easy to handle in terms of manufacture, and is a processed food whose fat is replaced. In particular, the present invention can provide a fatty tissue substitute which can sufficiently impart a natural and good feeling of being unique to the fat and has a juicy feeling, even if it is a processed food such as a sauce which greatly values the fat form or the texture. By replacing the fat processed food with the adipose tissue substitute, it is possible to obtain an emulsified composition without using a homogenization step such as homogenization and a simple manufacturing method, and the emulsified composition is not Contains oil, but gives the oil a smooth and rich feeling, even more so is the white turbidity characteristic of the emulsion or 111 200901897 surface gloss. Further, the present invention also provides an emulsified food such as mayonnaise seasoning or salad dressing which is reduced in fat or completely replaced. The present invention provides a cheese-like food product which has a unique physical feeling and a mouthfeel even if the fat in the cheese mouthwash is reduced or made completely free of fat. Further, it has good heat melting property and shape retention property, is easy to handle, and has excellent flavor. Brief Description of the Drawings 3 [Fig. 1] shows the appearance of the non-emulsified mayonnaise-flavored flavoring material prepared in Experimental Example 8. In the first figure, '(1) modulation example i, (3) city 10 item 1, (4) commercial item 2, (5) commercial item 3, (6) commercial item 4, ( 7) Seasoning prepared by dextrin of commercial item 5 and (2') seasoning prepared by using dextrin. [Main component symbol description] (none) 112

Claims (1)

200901897 X. Patent application scope: 1. A processed food composition characterized in that it contains a dextrin having the following properties (a); (a) the blue value measured under the following conditions is 0 4_丨2 Range: 5 (a-1) A dextrin lw/v% aqueous solution was prepared by distilling water at 80 ° C, and it was cooled to 25. (:; (a-2) The dextrin iw/v% aqueous solution (2rc) 1〇ml is mixed with an aqueous solution containing 10 mg and potassium iodide (10), and adjusted to 100 ml with distilled water; A-3) The prepared solution was shaken at 25 ° C for 30 minutes in a light-shielded state, and then the absorbance at 680 nm of the reaction solution was measured by a spectrophotometer at 25 ° C, and this value was taken as a blue value. The processed food composition according to the first aspect of the invention, wherein the dextrin further has the following properties (b) and (c); 15 (b) the dextrin is prepared by using distilled water of 8 〇 ° C. The gel strength of the weight % aqueous solution after standing at 5 ° C for 24 hours is 4 N / cm 2 or more; (c) 30 ° C distilled water to prepare a 30% by weight aqueous solution of dextrin at 25 (:: standing 5 After the minute, the viscosity is below 100 mPa.s at 25 ° C. 20 3. The processed food composition according to claim 2, wherein the dextrin is further characterized by the following properties (d) (d) The ratio of the gel strength A to B (A/B) shown below is 2 or less: A: 8 0 °C distilled water to prepare a dextrin 30% by weight aqueous solution at 51 Jelly strength (N/cm2) after standing for 24 hours; 113 200901897 B: Gel strength of 30% by weight aqueous solution of dextrin prepared by distilling water at 25 ° C for 24 hours at 5 ° C (N /cm2) 4. The processed food composition as described in claim 1 of the patent application, which is a substitute for adipose tissue. 5 5. The processed food composition according to claim 4, wherein the fat The tissue substitute system contains the dextrins in a ratio of 20-40% by weight. 6. The processed food composition according to claim 4, wherein the adipose tissue substitute is a kind of carrageenan other than dextrin. A carrageenan. The adipose tissue substitute according to claim 6, wherein the carrageenan is one having the following properties (1) to (3): 1) Dissolved in water below 50 °C, (2) Its 1.5% by weight aqueous solution is not gelled at 25 °C; 15 (3) It contains more than 0 but less than 0.1% by weight Maternal ion. 8. Processed food composition as described in claim 6 of the patent application. The content ratio of the carrageenan is 1-10 parts by weight with respect to 100 parts by weight of the dextrin. 20 9. A method for preparing an adipose tissue substitute according to claim 4 of the patent application, which comprises cooling Curing an aqueous solution comprising a dextrin having the following properties (a), a dextrin having the following properties (a) to (c), or a dextrin having the following properties (a) to (d) Any one of the following: (a) The blue value measured under the following conditions is in the range of 0.4-1.2: 114 200901897 (al) The dextrin iw/v〇/〇 aqueous solution is prepared by distilling water at 80 ° C, and Cooling to 25 ° C; (a-2) The dextrin 1 w/v% aqueous solution (251:) 10 ml is mixed with an aqueous solution i〇mi containing 20 mg of iodine and 20 mg of potassium iodide to steam the pavilion 5 water Adjusted to 100 ml; (a-3) The solution was shaken at 25 ° C for 30 minutes in a light-shielded state, and the absorbance of the reaction solution at 680 nm was measured by a spectrophotometer at 25 ° C. As a blue value. (b) The gelatinization strength of the 30% by weight aqueous solution of dextrin prepared at 80 ° C in distilled water at 1 ° C for 24 hours is 4 N/cm 2 or more; (c) 25 ° C distilled water A 30% by weight aqueous solution of dextrin was prepared at 25. (: After 5 minutes of standing, the viscosity is below 100 mPa.s at 25C; (d) The ratio of the gel strength a to B (A/B) shown below is 2 or less: 15 A : 80° C distilled water to prepare a 30% by weight aqueous solution of dextrin at 5. (: jeUy strength after standing for 24 hours (N/cm2) B: distilled water at 25 ° C to prepare a dextrin 3 〇 wt% aqueous solution in static The gelatinous strength (N/cm2) after 24 hours. 10. A processed food containing a fatty tissue substitute as contained in item 4 to item 8 of the patent application, in place of The edible meat fat is one or all. 11. The processed food described in claim 10 is from sausage, ham, bacon, salami, meat strips, hamburger steak and hamburger thin slices (eight in ' Pate), meat filling, croquettes, meatballs, chicken cakes, 115 200901897 Dumplings, siu mai and meat burrs (bun) are selected from any group of edible meat processed foods. The processed food composition described is an emulsified food. 13·If the patent application scope is item 12 The processed food composition, wherein the emulsified food product comprises, in addition to the dextrin, at least one polysaccharide selected from the group consisting of: Sanxian gum, Guiya gum, locust bean gum, and tower The processed food composition as described in claim 13 wherein the emulsified food is a non-emulsifying food having a ratio of 5 3 〇 by weight. % of dextrin, the total amount of which is at least one selected from the group consisting of polysaccharides, and 40-90% by weight of water: Sanxian gum, Guaya gum, and hedgehog The processed food composition according to claim 13 , wherein the emulsified food is a non-emulsified food, further comprising And a polysaccharide selected from the group consisting of Ghatti gum and gum arabic. 16. The food composition of the food as recited in claim 15 of the patent application, wherein the emulsified food is Is a non-emulsified food, the non-emulsified food The at least one selected from the group consisting of a mixture of gemin gum and gum arabic is included in the total amount of 0. 0 5 - 5 wt%. π· The processed food composition as recited in claim 12 The 6 emulsified food product is a non-fat non-emulsifying food, which is characterized in that it has a similarity to a macamelized sauce prepared by oil emulsification, salad dressing 116 200901897 sauce, flower paste (7 today 7 - \一乂b), the appearance and texture of any of margarine, fat spread or fresh cream. 18' kind of emulsified food according to the scope of patent application No. 12, including cooling one An emulsified aqueous solution comprising a dextrin having the following properties (a), a dextrin having the following properties (a) to (c) or having the following properties (a) to (d) Any of the dextrin: U) The blue value measured under the following conditions is in the range of 〇4_丨2: (a-Ι) is 80. (: distilled water to prepare dextrin lw / v% aqueous solution, and 10 to 25 ° C; (a_2) the dextrin 1 w / v% aqueous solution (25. (:) 10ml with a iodine containing 20mg and The aqueous solution of potassium iodide 2〇〇1 is mixed with 1〇1111, and adjusted to 100ml with distilled water; (a-3) The solution is shaken under the condition of 25° for 15 minutes and 15 minutes at 25°C. Next, the absorbance of the reaction solution at 680 nm was measured by a spectrophotometer, and this value was taken as a blue value. (b) The dextrin was prepared by using distilled water at 80 ° C to prepare a dextrin aqueous solution of 3% by weight and allowed to stand at 5 ° C for 24 hours. The gelatin (jeliy) strength is above 4N/cm2; (c) 25 ° C distilled water to prepare dextrin 3 〇 wt% 7Jc solution at 25. (: 2 〇 after standing for 5 minutes at 25 ° C, The viscosity is below 100 mPa.s; (d) The ratio of the gel strength A to B (A/B) shown below is 2 or less: A: 30 °% aqueous solution of dextrin at 80 ° C distilled water at 5 ° Jelly strength (N/cm2) after standing for 24 hours under c; B: 30% by weight aqueous solution of dextrin prepared at 25 ° C distilled water at 5. (: 117 00 200901897 Gel after 24 hours of standing Strength (N/cm2) 19. The processed food composition according to claim 1, wherein the processed food composition is an emulsified seasoning containing 0.01 to 50% by weight of the oil and fat. 20. The processed food as recited in claim 19 The composition, wherein the emulsified seasoning contains a ratio of 2 to 30% by weight of the dextrin. The processed food composition according to claim 19, wherein the emulsified seasoning is a paste In addition to the sperm, it also contains at least one selected from the group consisting of Sanxian gum, Guaya gum, locust bean gum, Tara gum, tamarind gum and natural type of gum. 10 22. The processed food composition according to the item, which is a processed food composition, wherein the processed food composition according to claim 22, wherein the cheese-based food product has a proportion of 10-50% by weight. 24. A processed food composition as recited in claim 22, wherein the cheese food product is one type other than the dextrin, and at least one selected from the group consisting of whey protein and A processed food composition as described in claim 24, wherein the cheese food product is a total of the processed food composition according to claim 24 of the patent application. The amount is from 0.01 to 10% by weight in a ratio of 20 selected from the group consisting of whey protein, methyl cellulose, cartranan (Curdlan) and deaza-based type orchid. 26. The processed food composition according to claim 22, wherein the cheese product further comprises at least one selected from the group consisting of carrageenan, santander, and natural type of blue gum in addition to dextrin. Polysaccharides. The processed food composition as described in claim 26, wherein the vegetable has a nature of at least one of the following (1) to (3): ' (1) at 50 ° C The following water is dissolved, 5 (2) ', 1 · 5 by weight aqueous solution at 25. (: It is not gelled under the conditions; (3) It contains more than 〇, but is in a ratio of less than U% by weight. 28. The processed food composition as described in claim 26 of the patent application, the proportion of the processed food At least 0.01 to 5% by weight of the polysaccharide selected from the group consisting of carrageenan, 10 santander, and natural type of lanolin. 29. As described in claim 22 The processed food composition according to the present invention, wherein the cheese food product is a processed food product containing no milk fat or containing milk fat ratio of 20% by weight or less, and having a similarity to a cheese having a milk fat of more than 20% by weight. Appearance, flavor, and food sensation 1 15 30. A method for preparing a cheese-like food product according to claim 22, which comprises a method of cooling and solidifying an aqueous solution, the aqueous solution system having the following properties (a) a dextrin, a dextrin having the following properties &&gt; (〇) or any of the dextrin having the following properties (a) to (d): (a) determined under the following conditions The blue value is in the range of 〇4_丨2. 20 (a_1) is distilled water at 8〇t&gt;C Prepare a dextrin lw/v% aqueous solution and cool it to 25 ° C; (a-2) 1 d / v% aqueous solution of the dextrin (25. (:) 10 ml and the same species containing iodine 20mg and suspected 10 ml of an aqueous solution of potassium 2 〇〇mg was mixed and adjusted to 100 ml with hydrophobic water; 119 200901897 (a-3) The preparation was shaken at 25 ° C for 30 minutes in a light-shielded state, 'at 25° (: condition Next, the absorbance of the reaction solution at 680 nm was measured by a spectrophotometer, and this value was taken as a blue value. (b) A gelatinous form in which a 30% by weight aqueous solution of dextrin was allowed to stand at 5 ° C for 24 hours with 8 CTC of distilled water ( Jelly) The strength is above 4N/cm2. (c) The 30% by weight aqueous solution of dextrin prepared by distilling water at 25 ° C is allowed to stand at 25 ° C for 5 minutes and then has a viscosity of 100 mpa * s or less at 25 ° C; The ratio of the gelatinous strength A to B (A/B) shown below is 2 or less: A: a gelatinous 30% by weight aqueous solution of dextrin prepared by dissolving water at 80 ° C for 24 hours after standing at 5 ° C ( Jelly) strength (N/cm2); 8: 251 distilled water to prepare a 30% by weight aqueous solution of dextrin at 5. (: gel strength after standing for 24 hours (N/cm2). 31. - Processed food, Contains The cheese-based foods described in any of the items 22 to 29 of the patents may be substituted for one or all of the cheese fats. 32. The processed foods described in claim 31 of the patent application are self-selected breads and cakes. , Muss, Pisa, Pie, milk sauce (Yu Yuxi y), Lasha Cannes (lasagna today '2 7) 'Doria (Doria Bu, &quot;), Risotto y '/7 Bu), sauces, soups, cheese melted products (7 only > in 'two), burgers, salads and sauces. 120 200901897 VII. Designated representative map: (1) The representative representative of the case is: (). (None) (2) A brief description of the symbol of the representative figure: 8. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: