JP2011182783A - Method for producing sheet-like or tablet-like formed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a sheet-like or tablet-like formed food excellent in productivity, palate feeling and quality retainability, using, as a food material, powder or extract of e.g. fruit, tea leaves and/or vegetables. <P>SOLUTION: The sheet-like or tablet-like formed food is produced using dough that is prepared by mixing together, under agitation, trehalose (desirably, at 25 wt.% or more), starch (desirably, at 0.5-10 wt.%) and dietary fibers as the food materials. Thanks to a properties' combination of the low-solubility and crystallinity of the trehalose with the water-absorbing performance and gelatinization of the dietary fibers such as dried devil's tongue powder, the objective food having a combination of plasticity/softness, stability after formed, and quick meltability in the oral cavity when eaten, is finishedly obtained. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a sheet-like or tablet-like shaped food having a good mouth-melting texture using powders or extracts of fruits, tea leaves, vegetables and the like as food materials.

  A tablet-like food obtained by molding a plastic solid into a granular form as in the case of a sheet-like food or a sheet-like food has the advantage that it is excellent in portability and easy to handle. Furthermore, by forming liquid, pasty and powdery foods, chewing action is accompanied when eating them. Chewing is accompanied by promotion of digestive fluid secretion by stimulation in the oral cavity, increase of blood flow by stimulation to the brain, arousal, relaxation effect, etc., and also strengthens jaw muscles. In particular, hormones contained in saliva are attracting attention because they are effective in preventing aging. In recent eating habits, soft foods tend to be preferred, and the opportunity for mastication has decreased, and the significance of mastication has been questioned anew.

  Taking sheet food as an example, conventional sheet food manufacturing methods can be roughly divided into two types. That is, (1) a method of casting a paste-like or liquid food and drying it into a film or sheet, and (2) a method of forming a plastic dough into a sheet.

  In the former method (1), the material is cast on a film in the form of a sol or close to a sol, and then dried. If the viscosity of the solution is too high when casting, the appearance of the product is impaired, so the solution must contain enough water to ensure smooth casting. For this reason, it is necessary to remove moisture by heating concentration or drying before the product is finished, which requires equipment, time, and cost associated with production. The drying time requires a longer drying time as the thickness of the sheet is increased due to the necessity of evaporating moisture.

  For the purpose of improving the texture and maintaining the quality of the product, for example, a sugar such as trehalose may be added as disclosed in Patent Document 1, in which case the amount added exceeds the dissolved amount of the solution. Furthermore, it must be in a range that does not impair the appearance and texture of the product by crystallization in the drying process. In addition, this method is limited to sheet-like forming, and it is difficult to form into a tablet-like form.

  In the latter method (2), a dough prepared by kneading other raw materials into watered wheat flour or starch is usually formed into a sheet by roller rolling. This method is generally performed in the production of noodles and can be manufactured with simple equipment. A drying step is not necessarily required, and even when drying is performed as necessary, the amount of moisture in the dough is small, so that the drying time is shorter than the method (1). The thickness of the sheet can be easily changed by adjusting the clearance of the roller pair. In addition, since the dough is plastic, it can be formed into a tablet shape by combining processes such as rolling and cutting.

  As described above, there are many advantages in the manufacturing method compared to the method (1), but by using starch for the dough, it is possible to give elasticity expressed in “strength of strength”, but in the mouth when eating It has poor solubility and, in some cases, has problems such as adhesion to teeth. Furthermore, it is necessary to consider the point that even if a pregelatinized starch excellent in dissolution is used, it deteriorates when stored for a long period of time, and the tongue feels worse. In addition, depending on the acidity of the food to be combined with the starch, it may adversely affect the solidification of the starch.

Japanese Patent No. 3759018

  Therefore, the present invention provides a production method for producing a sheet-shaped or tablet-shaped formed food from a plastic dough having excellent productivity, texture and quality retention.

  The invention according to claim 1 of the present invention is characterized in that a food material is prepared by mixing and stirring trehalose, starch, and dietary fiber to form a dough, and a sheet-like or tablet-like shaped food is produced from the dough. A method for producing a tablet-shaped molded food is provided.

  The major feature of the present invention is that it focuses on the crystallinity of trehalose, the water absorption of dietary fiber, and the thickening at the time of water absorption. The dough that can be roll-formed by a roller is generally made of a material that has a small amount of soluble solids and excellent plasticity, such as noodles or the like that are added to starch or chewing gum that uses a gum base. When there is a lot of soluble matter such as sugar, it has good solubility when eaten and has a refreshing feeling, but at room temperature, the dough is not shape-retaining and sticks to the roller part, so it is not suitable for molding . Therefore, foods that can be formed by roller rolling at room temperature are those that enjoy chewing without being swallowed like gum confectionery, or those that are processed after being treated with warm water like noodles. Moreover, even if it eats as it is, the property of starch does not melt well in the mouth, and there is a problem that it adheres to teeth.

  In the present invention, the main raw material is not starch, but trehalose or a part of the sugar is replaced with other carbohydrates, and by using together with dietary fiber, it can be formed by rolling with a roller and has a solubility. This makes it possible to produce shaped foods such as shapes.

  Trehalose is characterized by low carbohydrate hygroscopicity, low solubility in water and easy crystallization. Therefore, when trehalose crystals are blended in a material containing moisture such as an appropriate amount of extract or paste, the amount exceeding the dissolved amount remains as crystals. Moreover, since it has low hygroscopicity, it does not deliquesce after molding. Furthermore, trehalose has a sweetness level as low as 45% of sucrose and has a refreshing sensation, so even if the blending amount is increased, it has an advantage that it does not affect the taste of the product.

  By using trehalose as the base of the dough, mouthfeel can be improved. Moreover, if trehalose is blended as a fine powder, it remains as fine crystals throughout the process, so the amount of blending is limited for the purpose of preventing crystallization, such as when the dough is dried and cast as a solution. There is no need. Rather, if the amount of trehalose is increased, the feeling of melting in the mouth and the feeling of refreshing will increase accordingly, resulting in a good product.

  Like trehalose, maltitol is also used as a sugar coating for granular gums because of its high crystallizing properties. However, when blended as a dough for roller rolling, the dough tends to be hard like candy, and trehalose is superior in imparting moldability, particularly plasticity of the dough. However, maltitol can be appropriately replaced with sorbitol to make a part of trehalose hard to adjust the dough hardness, and sorbitol to soften the dough.

  Considering the texture, that is, the solubility in the oral cavity, the amount of starch should be 10% by weight or less, more preferably 5% by weight or less. However, when replaced with trehalose, the dough does not deliquesce, but the dough becomes soft. Stickiness is seen. When the amount of starch is less than 2.5% by weight, the texture is considerably improved and the texture of starch is hardly felt, but molding becomes difficult.

  Therefore, dietary fibers such as rice bran powder, cellulose, and agar are used in combination. Dietary fiber has a high water-absorbing property, and when it comes into contact with water or a solution, it is incorporated into the structure and becomes pure and paste-like. By blending dietary fiber in accordance with the amount of water, the shape retention by trehalose is maintained even when the starch content is replaced to 5% by weight or less. The combined use of dietary fiber makes it possible to reduce starch to 0.5% by weight and to impart elasticity as when starch is the main raw material to the dough.

  Examples of food materials include liquids such as extracts of various fruits and vegetables, pastes, food powders, and functional materials. As dietary fiber, cellulose, hemicellulose, chitosan, chitin, straw, agar, tamarind gum, guar gum, psyllium gum, and pectin are suitable.

  The invention according to claim 2 of the present invention is characterized in that trehalose, starch and dietary fiber are mixed and stirred into a food material to make dough trehalose 25% by weight or more and starch 0.5 to 10% by weight. The manufacturing method of the sheet-shaped or tablet-shaped molded food of Claim 1 to provide is provided.

  Here, the amount of trehalose varies depending on the amount of food material. If the amount of food material is large, the amount of trehalose may be small, and if it is small, the amount of trehalose will be relatively large. In any case, the distribution can be appropriately changed and used within the above ranges.

  The invention according to claim 3 of the present invention is characterized in that the dietary fiber is insoluble or water-soluble dietary fiber such as straw, cellulose, hemicellulose, agar, tamarind gum, guar gum, psyllium seed gum, pectin and the like. A method for producing a sheet-like or tablet-like shaped food according to 1 or 2 is provided.

  The invention according to claim 4 of the present invention provides the food material according to claim 1, 2 or 3, in addition to trehalose, starch and dietary fiber, sugar, thickener, gelling agent, sweetener, acidulant, seasoning Sheet or tablet, characterized by using any one or more of phytochemicals such as pigments, pigments, fragrances, vitamins, minerals, polyphenols, polymer substances such as collagen and hyaluronic acid, and other functional materials A method for producing a molded food is provided.

  According to the present invention, useful components such as extracts, powders, and functional components such as vitamins can be solidified and further formed into an easy-to-eat form such as a sheet or tablet. In addition, the use of this form of food is expanded because of its moderate chewing response and excellent solubility in the oral cavity during feeding.

Hereinafter, the manufacturing method of the sheet-shaped foodstuff of this invention and those properties are demonstrated in detail using a specific experiment example.
(Experiment 1) Effect of trehalose and starch content on sheet formability and texture The sheet was prepared as follows in order to investigate the effects of trehalose content and starch content on sheet formability and texture. 20 g of commercial ume vinegar extract (trade name “Plum BX70” sold by Kishu Hosokawa Co., Ltd.) is added to 10 g of D-sorbitol liquid (trade name “Sorbit” sold by Mitsubishi Shoji Foodtech Co., Ltd.) to make a liquid. Purified water-containing crystal trehalose fine powder (trade name “Treha” fine powder sold by Hayashibara Co., Ltd.) and starch were added together and mixed to 70 g, stirred, allowed to stand for a certain time, and then thickened by a roller mill. After forming into a 1.8 mm sheet, it was placed in a constant temperature dryer at 50 ° C. overnight and dried to give an appropriate hardness. Table 1 shows the results of examining the stickiness at the time of roller rolling of the dough of each formulation and the texture at the time of product, particularly the solubility in the oral cavity. The% display in Table 1 is weight%, and the following table is also the same. In addition, sorbitol is a substance that softens the texture and corresponds to the food material of the present invention together with plum extract. The same applies to the following experiments.

  As expected, trehalose that could not be completely dissolved remained as crystals and became pasty to form a dough. It was confirmed that the higher the trehalose content, the better the solubility in the oral cavity and the refreshing feeling. However, if the amount of trehalose alone or starch was small, the dough did not harden and did not become ready for molding. When the amount of starch was increased, the moldability was improved, but a characteristic peculiarity of starch was felt during dissolution in the oral cavity.

(Experiment 2) Effect of Sugar Type on Sheet Formability In order to examine the effects of sheet formability, trehalose content and sugar on texture, sheets were prepared as follows. 20 g of commercial ume vinegar extract (trade name “Ume BX70” sold by Kishu Hosokawa Co., Ltd.) is added to 10 g of D-sorbitol liquid (trade name “Sorbit” sold by Mitsubishi Corporation Foodtech Co., Ltd.) to make a liquid. A mixture of sugar, xylitol, maltitol (commercially available) and starch was mixed to 70 g, stirred, and allowed to stand for a certain period of time.

  As a result, as shown in Table 2, all the saccharides had stickiness and were too hard, and were not suitable for molding.

(Experiment 3) Effect of trehalose and processed koji products on sheet formability and texture The commercially available koji product is a powder made of starch syrup, dried koji powder, and starch. It has the property of swelling twice. By blending an appropriate amount of this koji processed product, the solution is taken up and swollen in the fiber structure of the koji, thereby promoting solidification and suppressing stickiness.

  In order to examine the influence of trehalose content and processed koji products on the formability and texture of the sheet, a sheet was prepared as follows. 20 g of commercial ume vinegar extract (trade name “Plum BX70” sold by Kishu Hosokawa Co., Ltd.) is added to 10 g of D-sorbitol liquid (trade name “Sorbit” sold by Mitsubishi Shoji Foodtech Co., Ltd.) to make a liquid. Purified water-containing crystal trehalose (trade name “Treha” sold by Hayashibara Corp.) and processed koji product (trade name “Sun Smart 400” sold by Saneigen FFI Co., Ltd.) are mixed to 70 g. In order to give moderate hardness after being formed into a sheet with a thickness of 1.8 mm by a roller mill, and then placed in a constant temperature dryer at 50 ° C. overnight. Dried. The stickiness at the time of roller rolling of the dough of each formulation and the texture at the time of the product, particularly the solubility in the oral cavity were examined.

  The results are shown in Table 3. By blending 5% to 20% of candy processed products and 50% to 65% of trehalose, it has moderate hardness and flexibility, excellent solubility in the oral cavity, and is not conventionally accompanied by a refreshing feeling A sheet-like food was obtained. The meanings of ○, Δ, and X in Table 3 are the same as in Table 1, and the same applies to other tables unless otherwise specified.

(Experiment 4) Effect of trehalose and sorbitol content on formability and texture of sheet Based on the results of Experiment 3, the maximum amount of processed potatoes that do not affect texture is 20%, and a part of trehalose is sorbitol powder. A test was conducted to replace it with a patch. 10 g of D-sorbitol solution (trade name “Sorbit” sold by Mitsubishi Corporation Foodtech Co., Ltd.) is added to 20 g of commercially available ume vinegar extract (trade name “Plum BX70” sold by Kishu Hosokawa Co., Ltd.) On the other hand, processed cocoon products (trade name “Sun Smart 400” sold by San-Ei Gen FFI Co., Ltd.) and high-purity water-containing crystal trehalose (trade name “Trehha” sold by Hayashibara Corporation) and D-sorbitol (Mitsubishi Corporation Foodtech Co., Ltd., trade name “D-sorbitol”) was added and mixed to 50 g, stirred, allowed to stand for a certain period of time, and then a roller rolling mill with a thickness of 1.8 mm. Molded into a sheet. The stickiness at the time of roller rolling of the dough of each formulation and the texture at the time of the product, particularly the solubility in the oral cavity were examined.

  The results are shown in Table 4. When 20% of the koji processed product was blended, the molding was possible even if the trehalose in Experiment 3 was changed from 50% to 25% and the remaining 25% was replaced with sorbitol.

(Experiment 5) Effect of trehalose and insoluble dietary fiber content on sheet formability and texture The effect on the sheet formability and texture using the insoluble dietary fiber having swelling properties as with the koji used in Experiment 2 I investigated. The insoluble dietary fiber (citrus fiber) used here is mainly composed of cellulose and hemicellulose, and has the property of absorbing the solution and swelling about 22 times. 20 g of commercial ume vinegar extract (trade name “Plum BX70” sold by Kishu Hosokawa Co., Ltd.) is added with 10 g of D-sorbitol liquid (trade name “Sorbit” sold by Mitsubishi Corporation Foodtech Co., Ltd.) to make a liquid, and starch. (Sold by Matsutani Chemical Co., Ltd., trade name “Parsley P”) 2.5 g and high-purity water-containing crystal trehalose (trade name “Trehha” sold by Hayashibara Corporation) and insoluble dietary fiber (Dainippon Sumitomo Pharma Co., Ltd.) The product name "Hervacel AQ Plus CF-D / 100") was added and mixed to 70 g, stirred, allowed to stand for a certain period of time, and then formed into a sheet with a thickness of 1.8 mm by a roller mill. After that, it was put in a constant temperature dryer at 50 ° C. overnight and dried to give an appropriate hardness.

  Table 5 shows the results of examining the stickiness at the time of rolling the dough of each composition and the texture at the time of product, particularly the solubility in the oral cavity. As a result, a sheet-like food excellent in moldability and texture was obtained even with an addition amount of 0.05% by weight of cellulose.

(Experiment 6) Effect of starch content and insoluble dietary fiber content on formability and texture of sheet Insoluble fiber (citrus fiber) was obtained in Experiment 3 because the insoluble dietary fiber (citrus fiber) was blended well. ) Was kept constant, and the effect on moldability was investigated when the starch content was reduced.

  20 g of commercial ume vinegar extract (trade name “Plum BX70” sold by Kishu Hosokawa Co., Ltd.) is added with 10 g of D-sorbitol liquid (trade name “Sorbit” sold by Mitsubishi Corporation Foodtech Co., Ltd.) to make a liquid, and starch. (Sold by Matsutani Chemical Co., Ltd., trade name “Parsley P”) 2.5 g and high-purity water-containing crystal trehalose (trade name “Trehha” sold by Hayashibara Corporation) and insoluble dietary fiber (Dainippon Sumitomo Pharma Co., Ltd.) The product name “Herbasel AQ plus CF-D / 100”) was mixed and mixed to 70 g, and the mixture was stirred to determine the moldability of the dough. The results are shown in Table 6. By adding 0.2% by weight of insoluble dietary fiber, it was possible to form a dough even if the amount of starch was reduced.

(Experiment 7) Effect of water-soluble dietary fiber and starch content on sheet formability and texture In experiment 3, experiment 4, experiment 5, and experiment 6, it is good by combining straw and dietary fiber (citrus fiber) with trehalose As a result, the effect of water absorption swelling on other dietary fibers was examined.

  20 g of commercial ume vinegar extract (trade name “Plum BX70” sold by Kishu Hosokawa Co., Ltd.) is added with 10 g of D-sorbitol liquid (trade name “Sorbit” sold by Mitsubishi Corporation Foodtech Co., Ltd.) to make a liquid, and starch. (Trade name “Parsley P” sold by Matsutani Chemical Industry Co., Ltd.) and high-purity water-containing crystal trehalose (trade name “Trehha” sold by Hayashibara Corporation) and agar powder (trade name Dainippon Sumitomo Pharma Co., Ltd.) Agar ”) or tamarind gum (trade name“ Glyroid 4S ”sold by Dainippon Sumitomo Pharma Co., Ltd.) or pectin (trade name“ H & F Pectinamide CF010 ”sold by Dainippon Sumitomo Pharma Co., Ltd.) to be 70 g. Add the mixture, stir, let stand for a certain period of time, and after forming into a 1.8mm thick sheet with a roller mill, place it in a constant temperature dryer at 50 ° C overnight. And then dried to give the hardness.

  Table 7 shows the results of examining the stickiness at the time of roller rolling of the dough of each formulation and the texture at the time of product, particularly the solubility in the oral cavity. As a result, the same effect was obtained with water-soluble dietary fiber in addition to insoluble dietary fiber.

  In recent years, the reduction of the number of chewing times in food has been regarded as a problem, and the product according to the present invention contributes to health by promoting the opportunity to take a useful material by the original act of chewing. It can be given to infants with peace of mind because it dissolves, and it has excellent palatability, so by continuing to use this product, it contributes to promoting the healthy growth of jaw muscles It is.

  This is the same for elderly people, especially for those who use dentures, which do not adhere to the teeth and can be ingested comfortably, preventing a decrease in the number of chewing cycles, and digestive fluids such as saliva It promotes the secretion of and reduces aging of jaw muscles. It should also be noted that trehalose and sugar alcohol account for about half of the product weight. Trehalose and sugar alcohol have a slower increase in blood glucose level after feeding than sugar, and less burden on the pancreas.

  If you take this product moderately between meals, you can suppress feelings of hunger and it will help prevent lifestyle-related diseases and aging.

Claims (4)

  A method for producing a sheet-like or tablet-like shaped food, characterized in that trehalose, starch and dietary fiber are mixed and stirred into a food material to form a dough, and a sheet-like or tablet-like shaped food is produced from the dough.   The said trehalose is 25 weight% or more and the said starch is 0.5 to 10 weight%, The manufacturing method of the sheet-shaped or tablet-shaped shaped foodstuff of Claim 1 characterized by the above-mentioned.   The sheet or tablet according to claim 1 or 2, wherein the dietary fiber is insoluble or water-soluble dietary fiber such as koji, cellulose, hemicellulose, agar, tamarind gum, guar gum, psyllium seed gum, pectin, etc. For producing shaped food products.   In claim 1, 2 or 3, in addition to trehalose, starch and dietary fiber as food material, sugar, thickener, gelling agent, sweetener, acidulant, seasoning, pigment, flavor, vitamin, mineral, A method for producing a sheet-like or tablet-like shaped food comprising using at least one of a phytochemical such as polyphenol, a polymer substance such as collagen and hyaluronic acid, and other functional materials.