| 摘要 |
PURPOSE:To prepare TSUKUDANI (seafood or vegetable boiled and dried in sweetened soy sauce) having low calorific value and suppressed sweet taste and salty taste by compounding lactitol to TSUKUDANI. CONSTITUTION:The objective TSUKUDANI contains lactitol. The lactitol (4-O- D-galactopyranokyl-D-sorbitol) used in the present food is a kind of sugar alcohol produced by the hydrogenation of lactic acid. Since the sweetness of lactitol is as low as 0.3-0.4 times that of sucrose, the sweetness of a food can be suppressed without lowering the preservability by using the lactitol in an amount to give a water-activity equal to that of the sucross. The compound is free from hygroscopicity and resistant to discoloration by heating and, accordingly, if is the most preferable sweetener for TSUKUDANI. The ratio of lactitol (in terms of anhydride) in the carbohydrate sweeteners in the TSUKUDANI composition is generally 25-90wt.% and the value can be adjusted according to the required thickness of the taste of TSUKUDANI. A TSUKUDANI having more desirable quality can be prepared by using lactitol in combination with a carbohydrate sweetener other than lactitol. |
