JP2009017785A - Molded food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a molded food highly mixed with dried fruits, having a refined shape owing to dried fruits excellently bound through binder syrup, excellent in chewability, having beautiful appearance, and having rich fruit flavor and expected to bring health promoting effect through highly mixing dried fruits which richly contain each kind of polyphenol, potassium and dietary fibers. <P>SOLUTION: This molded food is obtained by mixing dried fruits with binder syrup followed by compressing, and molded and/or baking the product into a specific shape. The molded food contains 25-40% (w/w) of the dried fruits and 30-50% (w/w) of the binder syrup. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a molded food having a high blend of dried fruit, a dried fruit that is well bound via a binder syrup, is well-shaped, has a good crunch, and has a beautiful appearance.

  Conventionally, shaped foods are known in which grains, processed products, nuts, dried fruits, dried vegetables, sweeteners and other ingredients are mixed with a binder syrup and compressed into a specific shape and / or baked. Among them, the following are known as molded foods containing dried fruits.

  That is, a food bar containing 10% (w / w) of dried fruit (see Patent Document 1) and a cinnamon raisin granola bar containing 7.7% (w / w) of raisins (see Patent Document 2) Snack bar containing 17% (w / w) raisins (see Patent Document 3) Chocolate blueberry crunch bar or chocolate cherry crunch bar containing 4-20% (w / w) dried blueberries or cherries (Patent Document) 4) is known.

However, molded foods containing these dried fruits are only 20% (w / w) of dry fruits at most, and those containing higher proportions of dried fruits are not known. The reason for this is that, unlike corn flakes and processed foods of cereals, dried fruits are difficult to bind with a binder composed mainly of starch syrup or starch syrup, and sugars. This is because the material cannot be appropriately bound to other raw materials, and the structure becomes brittle, making it difficult to form a specific shape. Therefore, it is conceivable to increase the amount of the binder syrup, but this time, due to the effect that the increased amount of the heated and melted binder is hardened and solidified when cooled to room temperature, the molded food has a defect that the texture is hard and difficult to eat.
U.S. Pat. No. 4,451,488 JP 61-242544 A Japanese National Patent Publication No. 11-504508 JP 2005-95177 A

  An object of the present invention is to obtain a molded food having a high blend of dried fruits, the dried fruits being well bound via a binder syrup, a well-formed shape, a good texture and a beautiful appearance.

  As a result of intensive studies to solve the above problems, the present inventors have mixed dried fruits and binder syrup, compressed them, and then molded and / or baked them into specific shapes. % (W / w) and 30-50% (w / w) of binder syrup was found to solve the above problems, and the present invention was completed based on this finding.

That is, this invention is the molded food shown below.
(1) Molded food that is formed and / or baked into a specific shape after mixing and compressing dried fruit and binder syrup, containing 25 to 40% (w / w) of the dried fruit, and binder syrup Containing 30 to 50% (w / w).
(2) Dried fruit is any of cranberry, grape, kiwi fruit, banana, melon, mango, papaya, pear, pineapple, strawberry, blueberry, raspberry, apple, apricot, fig, plum, prune, dates, mulberry and tomato The molded food according to the above (1), which is one kind of dried fruit or a mixture of two or more kinds of dried fruits.
(3) The molded food according to (1) or (2) above, wherein the binder syrup is a starch syrup or a starch syrup in which a shortening and an emulsifier are added and dissolved.

  According to the present invention, it is possible to obtain a molded food with a high blend of dried fruits, the dried fruits being well bound via the binder syrup, having a well-formed shape, good texture and a beautiful appearance. In addition, in the present invention, if dried fruits rich in various polyphenols, potassium and dietary fiber are used as raw materials, a molded food that has a rich fruit flavor and can be expected to promote health can be obtained.

  Examples of the dried fruit include those obtained by adjusting the water content to 3 to 30% (w / w) by dehydrating or drying the fruit or pulp as it is or after being shredded.

  The fruits are cranberries, grapes, kiwifruit, bananas, melons, mangoes, papayas, pears, pineapples, strawberries, blueberries, raspberries, apples, apricots, figs, plums, prunes, dates, mulberries and tomatoes. Or a mixture of two or more of them.

  These raw materials include those that are as they are, sliced, diced, chopped, and particulate. However, it is preferable to use dried fruits in the form of dies or chips that are close to the shape of cereal foods and nuts, which are other solid materials.

This dried fruit is blended in an amount of 25 to 40% (w / w) based on all raw materials of the molded food.
It is important that the dry fruit content is 25 to 40% (w / w), and if it is less than 25% (w / w), a molded food product rich in fruit cannot be obtained. On the other hand, if it exceeds 40% (w / w), the structure becomes fragile and it becomes difficult to form a specific shape, which is not preferable.

  As the binder syrup, syrup may be used alone, but it is more preferable to add a shortening and an emulsifier to syrup. Varicella is preferred because it has moderate sweetness and coagulation, has little coloration by heating, and has low hygroscopicity.

  In the present invention, it is important that this binder syrup is blended in an amount of 30 to 50% (w / w) with respect to all raw materials of the molded food. That is, if it is less than 30% (w / w), it becomes difficult to integrally bond adjacent dried fruits or adjacent dried fruits and other raw materials, and the product structure becomes brittle and has a specific shape. It is not preferable because it becomes difficult to form the film. On the other hand, if it exceeds 50% (w / w), the molded food has a defect that the texture becomes hard due to the effect of the increased amount of binder solidified.

Examples of the chickenpox include chickenpox and reduced starch syrup.
The binder syrup of the present invention can use saccharides and sugar alcohols as raw materials in addition to starch syrup. The sugars include sugar, fructose, glucose, honey, isomerized sugar, invert sugar, oligosaccharide (palatinose, trehalose, fructooligosaccharide, glycosyl sucrose, lactosucrose, theandellose, galactosyl lactose, lactulose, α-linked galactooligosaccharide, maltooligosaccharide Sugar, isomalto-oligosaccharide, panose, nigerooligosaccharide, trehalose, gentio-oligosaccharide, xylooligosaccharide, chitin oligosaccharide, chitosan oligosaccharide, soybean oligosaccharide, raffinose and beet oligosaccharide).
Examples of the sugar alcohol include glycerol, elsitol, ribitol, arabitol, mannitol, sorbitol, galactitol, boremitol, perseitol, inositol, allitol, altoitol, dulcitol, glucitol, iditol, and lactitol.

The raw material compounding example of the binder syrup of this invention and its preparation example are shown below.
(Binder syrup raw material formulation example)
Chickenpox: 92.6 to 100 parts by weight Shortening: 0 to 6.9 parts by weight Emulsifier: 0 to 0.4 parts by weight Sugar other than chickenpox and / or sugar alcohol: 0 to 0.1 parts by weight (Preparation example of binder syrup )
The above raw materials are mixed, water is added if necessary, and dissolved by heating to prepare a total of 100 parts by weight of binder syrup.

  In addition, as a method for producing the molded food of the present invention, a predetermined amount of the above-mentioned binder syrup raw material is mixed while heating to 70 to 90 ° C. in a heating container such as a double kettle, and a predetermined amount of dried fruit is added. If necessary, other solid raw materials (for example, grains or processed products thereof (also referred to as cereal foods), nuts, dry vegetable etc.) are added to prepare bar dough. Then, the bar dough is extruded and rolled with a molding machine, cut into a predetermined shape, and then air-cooled with a cooling fan or the like to produce the molded food of the present invention.

  Examples of processed grain products include rice, brown rice, barley, wheat, rye, buckwheat (oats), pearl barley, corn, straw, straw, sorghum, straw, quinoa, amaranth, soybeans and buckwheat. , Roasted, expanded, porous, pressed and rolled. Of these, puffed grains are preferable because they give the molded food a crispy texture. Examples of these expanded grains include puffs and corn flakes such as wheat, barley, rice, corn, straw, straw, amaranth, and soybean.

  Examples of nuts include almonds, hagelnuts, peanuts and coconuts.

  Examples of the dry vegetable include one or more dry vegetables such as carrot, onion, radish, potato, sweet potato, cabbage, spinach, shallot and ginger.

  In this way, according to the present invention, dried fruits are highly blended, the dried fruits are well bound through the binder syrup, the shape is in order, the crunch is good, and the molded food with a beautiful appearance is easy. Is obtained.

  A molded food containing 20, 25, 30, 40 and 50% (w / w) of dried fruit was prepared from the binder syrup raw material shown in Table 1 and the solid raw material shown in Table 2.

  A binder syrup was prepared with the formulation shown in Table 1. First, waterpox and pullulan were mixed, shortening and emulsifier were added and mixed, and then the mixture was heated to 80 ° C. and held for about 30 minutes. Further, the mixture was heated to about 120 ° C. with stirring to obtain a binder syrup for binding the solid raw material. And the mixture of the solid raw material whose dry fruit compounding quantity with respect to the molded food of the mixing | blending of Table 2 will be 20, 25, 30, 40, and 50% (w / w) is thrown into said binder, respectively, The said solid raw material After mixing and forming until the binder liquid was spread throughout, it was cut to prepare a shaped food. These photographs are shown in FIGS. The obtained molded food was subjected to sensory evaluation. The results are shown in Table 3.

  From the results shown in Table 3, it can be seen that a molded food having a fruity texture and a good texture can be obtained by blending dried fruit into the molded food at 25 to 40% (w / w).

A molded food containing binder syrup at 20, 30, 40, 50, and 60% (w / w) with the binder syrup raw material shown in Table 4 and the solid raw material shown in Table 5 was prepared in the same manner as in Example 1. These photographs are shown in FIGS. And sensory evaluation of these obtained molded foods was carried out. The results are shown in Table 6.
In addition, although preparation of the molded food containing 10% (w / w) of binder syrup was attempted, the composition of 10% (w / w) of binder syrup could not bind the solid materials to each other, It could not be molded.

  From the results shown in Tables 3 and 6, when 25 to 40% (w / w) of dried fruit and 30 to 50% (w / w) of binder syrup are blended, dried fruit is highly blended. It can be seen that it is well bound through the binder syrup, has a well-formed shape, has a good texture, and has a beautiful appearance.

It is a figure which shows the molded food prepared by mix | blending dried fruit 20% (w / w), cereal food 40% (w / w), and binder syrup 40% (w / w). It is a figure which shows the molded food prepared by mix | blending 25% (w / w) of dried fruit, 35% (w / w) of cereal food, and 40% (w / w) of binder syrup. It is a figure which shows the molded food prepared by mix | blending 30% (w / w) of dried fruit, 30% (w / w) of cereal food, and 40% (w / w) of binder syrup. It is a figure which shows the molded food prepared by mix | blending dried fruit 40% (w / w), cereal food 20% (w / w), and binder syrup 40% (w / w). It is a figure which shows the molded food prepared by mix | blending 50% (w / w) of dried fruit, 10% (w / w) of cereal food, and 40% (w / w) of binder syrup. It is a figure which shows the molded food prepared by mix | blending 20% (w / w) of binder syrup, 50% (w / w) of cereal food, and 30% (w / w) of dried fruit. It is a figure which shows the molded food prepared by mix | blending 30% (w / w) of binder syrup, 40% (w / w) of cereal food, and 30% (w / w) of dried fruit. It is a figure which shows the molded food prepared by mix | blending 40% (w / w) of binder syrup, 30% (w / w) of cereal food, and 30% (w / w) of dried fruit. It is a figure which shows the molded food prepared by mix | blending 50% (w / w) of binder syrup, 20% (w / w) of cereal food, and 30% (w / w) of dried fruit. It is a figure which shows the molded food prepared by mix | blending 60% (w / w) of binder syrup, 10% (w / w) of cereal food, and 30% (w / w) of dried fruit.

Claims (3)

  A dried food and a binder syrup mixed and compressed, and then shaped and / or baked into a specific shape, containing 25 to 40% (w / w) of the dried fruit, and 30 to 30 binder syrup A molded food containing 50% (w / w).   Dried fruit is any one of cranberry, grape, kiwi fruit, banana, melon, mango, papaya, pear, pineapple, strawberry, blueberry, raspberry, apple, apricot, fig, plum, prune, dates, mulberry and tomato The molded food according to claim 1, which is a dried fruit or a mixture of two or more dried fruits.   The shaped food according to claim 1 or 2, wherein the binder syrup is prepared by adding shortening and an emulsifier to chickenpox or chickenpox.

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