JP2017006005A - Dry food mixture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dry food mixture having a good texture in which dry fruits remain undried and cereal does not get moist even when the dried fruits and the cereal are stored together in the same system for a long term.SOLUTION: The present inventors have found that a dry food mixture obtainable by mixing dried fruits containing glucide and glycerol and cereal containing glucide can maintain the moistness of the dried fruits and the texture of the cereal as water does not migrate from the dried fruits to the cereal.SELECTED DRAWING: None

Description

  The present invention is directed to a dry food mixture having an excellent texture.

  As a highly preserved food, dried fruit pickled in molasses is known, and since it contains a high concentration of sugar, it has a feature of low water activity and difficulty in breeding microorganisms.

  Various production methods are known for dried fruits. For example, Patent Document 1 discloses a method in which a polyhydric alcohol wetting agent is applied to the surface of a dried persimmon and the wetting agent is injected under reduced pressure conditions. Yes. The dried straw thus obtained has a high flexibility. However, since the dried cocoon from which moisture has been previously removed is used (moisture content of 20 to 24% by weight), the volume of the cocoon is small before the polyhydric alcohol is injected. Therefore, sufficient polyhydric alcohol cannot be injected and the flexibility is not as good as expected. Moreover, since the original shape of the bag is already lost, the design deteriorates.

  Patent Document 2 discloses a dried fruit containing three or more carbohydrates selected from the group consisting of sorbitol, glucose, xylitol, erythritol, and glycerin. The dried fruit has an effect of increasing water activity because sorbitol and glucose suppress the crystallinity of xylitol and erythritol. However, when it consists only of components other than glucose, it will deviate significantly from the original fruit flavor. In addition, when glucose is used, since it is a reducing sugar, it is easily discolored and is not suitable for long-term storage. Moreover, since it has low solubility in water and crystallizes on the surface of dried fruits, it has a hard texture. For this reason, it is not preferable that dried fruits contain a large amount of glucose.

  Also known is a dry food mixture (granola) that combines dried fruits and cereals (processed cereal foods), but traditionally it is simply a combination of existing cereals and existing dried fruits. Moisture transfer occurred between them, and the dried fruit became too dry and hardened. On the other hand, there was a problem that the cereal was damp and the texture was deteriorated.

Special table flat 8-509610 JP 2015-19641 A

  An object of the present invention is to provide a dried food mixture that has a dry texture and a dry texture that does not dry, the cereal does not damp, even if the dried fruit and cereal are stored in the same system for a long time. .

  It has been found that the problems of the present invention can be solved by a dry food mixture obtained by mixing a dried fruit comprising a saccharide and glycerin and a cereal comprising a saccharide.

  By impregnating dried fruit with glycerin, moisture can be suitably retained. In addition, by coating sugar on the surfaces of dried fruits and cereals, it is possible to prevent dried fruits and cereals from coming into direct contact and prevent glycerin from shifting to cereals.

The dried food mixture of the present invention is a mixture of dried fruits and cereals. Each will be described below.

(Dried fruit)
Examples of the dried fruit of the present invention include dried raisins, dried figs, dried strawberry, dried strawberry (strawberry), dried pineapple, dried mango, dried banana, dried tomato and the like.

In the present invention, the amount of insoluble dietary fiber in the total amount of dried fruit is preferably 0.7% by weight or more. Insoluble dietary fiber is easy to maintain the shape of the dried fruit to prevent the carbohydrates from peeling off in the drying process (good shape retention). Moreover, even when an impact is given in the distribution process or the like, it is possible to prevent the carbohydrates from peeling off.
In the following, the property of maintaining the original shape of the fruit before and after drying is `` shape retention '', the shape is difficult to change before and after drying `` good shape retention '', the shape such as shrinking is easy to change `` shape retention is Sometimes it is inferior.

(fruit)
As a fruit used as a raw material of dried fruit, a general fruit can be used without any particular limitation.
Examples include grapes (including muscat), berries (including strawberries, cranberries, blueberries), peaches, prunes, oysters, sweet potatoes, ume, bananas, papayas, pineapples, apples, tomatoes and the like.
It should be noted that foods having a Brix value of 5% or more, such as pumpkins, carrots, and sweet potatoes, are generally included in the fruit in the present invention even if they are foods that fall under vegetables and grains.
The fruit may be dried (moisture adjustment) in advance, but is preferably used without drying from the viewpoint of shape retention.

The fruit of the present invention preferably contains 0.7 g or more of insoluble dietary fiber.
When the insoluble dietary fiber is 0.7% by weight or more, the insoluble dietary fiber is stretched around the fruit. For this reason, after a carbohydrate deposits through a drying process, since insoluble dietary fiber becomes a barrier and it becomes difficult for a carbohydrate to peel from dried fruits, shape retention property is favorable. Furthermore, even when the impact is received during the distribution process, the carbohydrates can be prevented from peeling off.

  In general, dietary fiber is classified into water-soluble dietary fiber and insoluble dietary fiber. In the present invention, the content of insoluble dietary fiber is important. Since an aqueous solution of saccharide is used when taking the saccharide into the inside, the water-soluble dietary fiber is easily dissolved in the saccharide solution. For this reason, the water-soluble dietary fiber is not sufficient in keeping the saccharides inside the fruit and is not suitable as a criterion for selecting the fruit.

Specific examples of fruits having an insoluble dietary fiber of 0.7 g or more include the following fruits. The figures in parentheses are based on the “Fiveth Amendment Japanese Food Standard Composition Table” published by the Ministry of Education, Culture, Sports, Science and Technology, and are the amount of insoluble dietary fiber per 100 g of fruit.
Acerola (1.1g), avocado (3.6g), apricot (1.0g), strawberry (0.9g), fig (1.2g), ume (1.6g), mandarin orange (0.7g), oyster (1.4g), Kiwi fruit (1.8g), raspberry (1.8g), cherry (0.8-1.1g), Japanese peach (1.2g), prunes (1.0g), durian (1.4g), without Japan (0.7g), without Western (1.2 g), Pine Apple (1.4g), Banana (1.0g), Papaya (1.5g), Hyuga Natsu (1.1g), Biwa (1.2g), Blueberry (2.8g), Mango (0.7g), Thigh ( 0.7g), raspberry (4.0g), apple (1.2g), lemon (2.9g) pumpkin (2.1g), sweet potato (1.8g), tomato (0.7g), carrot (2.0g).

  The “insoluble dietary fiber” in the present invention refers only to the insoluble dietary fiber originally contained in the fruit. Therefore, insoluble dietary fiber added in the process of producing dried fruits is distinguished as “other insoluble dietary fiber”.

(Glycerin)
In the present invention, it is essential that the dried fruit contains glycerin. Since glycerin has high moisturizing properties, it is possible to suppress the evaporation of moisture in the dried fruit. On the other hand, since it is liquid at room temperature (25 ° C.), there is a drawback that glycerin is transferred to cereals when dried fruits and cereals come into contact with each other.
For this reason, it is necessary to coat the surfaces of dried fruits and cereals with carbohydrates to prevent glycerin from shifting to cereals. Hereinafter, the carbohydrate (A) will be described.

(Carbohydrate (A))
In the present invention, the saccharide (A) is a general term for monosaccharides (aldoses, ketoses), disaccharides, oligosaccharides and sugar alcohols, and is a compound having a molar mass of 3000 g / mol or less. Polysaccharides (starch, etc.) with a molar mass exceeding 3000 g / mol are not included in the carbohydrates.
Sugar alcohol is a saccharide produced by reduction of carbonyl groups of aldose and ketose. In the present invention, glycerin (glycerol) is not included in the saccharide (A).

Examples of sugar alcohols other than monosaccharides, disaccharides, oligosaccharides, and glycerin are as follows.
Simple sugars such as glucose, fructose, galactose,
Disaccharides such as sucrose, lactulose, lactose (lactose), maltose (maltose), trehalose, cellobiose,
Polysaccharides having a molar mass of 3000 g / mol or less, such as laginose, maltotriose, acarbose, stachyose, oligosaccharides,
Examples include sorbitol, erythritol, xylitol, lactitol, maltitol, and isomalt sugar alcohols.

  The sucrose (disaccharide, non-reducing sugar), glucose (monosaccharide, reducing sugar) and fructose (monosaccharide, reducing sugar) contained in many natural products will be described in more detail.

(Fructose)
Since fructose is a reducing sugar, it easily undergoes Maillard reaction or caramel reaction during the drying process or storage process, and easily changes to brown in a short time.
In addition, it is difficult to remove water completely considering the productivity of dried fruits, but fructose is too soluble in water (water solubility at 20 ° C is 375g / 100g-H ₂ O) Fructose hardly precipitates even after a drying process.
For this reason, if a large amount of fructose is used, the surface of the dried fruit may become sticky and glycerin may be transferred serially.

(glucose)
Glucose is a reducing sugar, but is less likely to discolor compared to fructose.
In addition, since glucose has low solubility in water (water solubility at 20 ° C. is 49 g / 100 g-H ₂ O), glucose is likely to precipitate through the drying step. For this reason, the surface of the dried fruit is covered with solid glucose, and the saccharide (A) and glycerin are difficult to transfer serially. However, since it is difficult to dissolve even in the mouth, the texture such as touch of the tongue may be lowered.

(sucrose)
Sucrose is a non-reducing sugar and is less susceptible to discoloration than reducing sugar. The solubility of sucrose in water is intermediate between glucose and fructose (water solubility at 20 ° C is 201.9g / 100g-H ₂ O). Is possible.

As the saccharide (A) of the present invention, a saccharide (A-1) having a solubility in water at 20 ° C. of 300 g / 100 g-H ₂ O or less is preferably used. If saccharide | sugar (A-1) is used, it can prevent that a dried fruit and a cereal adhere at normal temperature, and can suppress that glycerol transfers to a cereal.
A carbohydrate (A) having a solubility in water at 20 ° C. exceeding 300 g / 100 g-H ₂ O is referred to as a carbohydrate (A-2).

(Glycerin content)
In the total amount of glycerin and carbohydrate (A), glycerin is preferably 5 to 45% by weight, more preferably 10 to 30% by weight. If it is less than 5% by weight, the moisture retention of dried fruits tends to be poor. Moreover, when it exceeds 45 weight%, since a saccharide | sugar (A) reduces relatively, it becomes difficult to protect the surface with a saccharide | sugar (A). For this reason, glycerol becomes easy to transfer to cereal.

  The amount of the saccharide (A) in the dried fruit is preferably 40 to 95% by weight and preferably 50 to 90% by weight of the saccharide (A) in the total amount of glycerin and saccharide (A). More preferred. If it is this range, the soft food texture of dried fruit will be hold | maintained, and saccharide | sugar (A) will precipitate on the surface and it can suppress a contact with a cereal.

Moreover, the optimal compounding quantity of saccharide | sugar (A-1) changes with the solubility to each water of saccharide | sugar (A-1) and saccharide | sugar (A-2). That is, as a whole of the saccharide (A) (saccharide (A-1) and saccharide (A-2)), the solubility in water is preferably 300 g / 100 g-H ₂ O or less, and 250 g / 100 g- More preferably, it is H ₂ O or less.
If the carbohydrate (A-1) is sucrose (201.9g / 100g-H ₂ O, 20 ° C) and the carbohydrate (A-2) is fructose (375g / 100g-H ₂ O, 20 ° C) Sucrose is not less than 43.3 wt% (fructose 56.7 wt% or less) and not more than 300 g / 100 g-H ₂ O.

(water)
The dried fruit of the present invention may contain water. By containing a small amount of water, the sugar (A) can be prevented from crystallizing and the dried fruit can be improved to have a soft texture. Specifically, it is preferable to contain 2% by weight or more of water in the total amount of dried fruits. It is more preferable to contain 5% by weight or more. If it is this range, food texture can be improved suitably.

Next, the water activity value will be described.
The moisture content of food is not constant and always changes depending on the vapor pressure of water vapor in the atmosphere, in other words, relative humidity. Moreover, even if the foodstuff containing the same water | moisture content is left still to the same humidity, since moisture absorption differs for every foodstuff, a water content will fluctuate | variate. In the present invention, when the upper limit value of the water content is defined, from the viewpoint of the preservation of dried fruits (microbe reproduction), what kind of moisture the fruit has, in other words, the upper limit of water activity Value matters. Therefore, it is preferable that the upper limit value of the water content is defined not by the “water content in the total amount of dried fruits” but by the “water activity value”. Specifically, if the water activity value is 0.6 aw or less, many microorganisms cannot grow, and if it is 0.55 aw or less, almost all microorganisms cannot grow, which is particularly preferable.

  When the “water activity value” is 0.6 aw or less, the “water content in the total amount of dried fruits” may be less than 1%. In other words, there may be a case where the lower limit value of “water content in the total amount of dried fruit” and the upper limit value of “water activity value” are not satisfied at the same time. In this case, priority is given to the lower limit of the “water content in the total amount of dried fruit”. This is because, in recent years, means for improving storage stability has been developed by improving food packages without depending on the water activity value of dried fruits, and the necessity for sticking to the water activity value has been reduced.

(Glycerin concentration difference in dried fruits)
When glycerin contained in dried fruits is transferred to cereals, the cereals may absorb moisture and the texture may be reduced. Further, since glycerin is lost from the dried fruit, the moisture retention is lowered and the texture may be deteriorated.
For this reason, in the present invention, it is preferable that the glycerin contained in the dried fruit is difficult to transfer serially.
As will be described later, the saccharide (A) is serially coated in order to suppress metastasis, but it is preferable to use means for inhibiting metastasis of dried fruits.

Therefore, in the present invention, it is preferable to reduce the concentration of glycerin in the outer surface part and suppress the glycerin from transferring serially by making glycerin evenly distributed in the dried fruit or unevenly distributed on the inner surface part.
More specifically, when the thickness of the dried fruit is 5 mm or more, the portion of less than 2 mm from the surface is the outer surface portion, the portion of 2 mm or more is the inner surface portion, the concentration of glycerin in the outer surface portion is X (out), When the concentration of glycerin is X (in), X (out) / X (in) is preferably 1.5 or less, and more preferably 1.3 or less. A smaller value of “X (out) / X (in)” indicates a lower glycerin concentration in the outer surface portion.
When the thickness of the dried fruit is less than 5 mm, the impregnation proceeds even if glycerin is simply attached to the outer surface, so that a significant difference cannot be confirmed.

(Method of impregnation with glycerin)
A method for impregnating dried fruit with glycerin is exemplified. The manufacturing method is not limited to the following method.
Method of pre-drying fruit (A) and adjusting moisture in fruit (A), then soaking in glycerin Fruit (A) is pre-dried, adjusting moisture in fruit (A), then soaking in glycerin,
Next, a method in which the inside of the container is decompressed and impregnated with glycerin. A method in which fruit (A) is impregnated by boiling in sugar solution (80 to 105 ° C) without drying.

  The saccharide (A) may be impregnated simultaneously with glycerin or may be impregnated separately. However, it is preferable to impregnate the dried fruit at the same time.

  In the present invention, it is preferable not to dry the fruit (A) in advance from the viewpoint of shape retention, and the whole dried fruit (inner surface portion and outer surface portion) may be boiled with a sugar solution containing glycerin to impregnate glycerin. preferable.

(Drying process)
Although a well-known method can be used for a drying process, it is preferable to dry for 2 days or more in the dark place of temperature 30-50 degreeC and humidity 50% RH or less from a viewpoint of suppressing discoloration. Specifically, it can be left in a dark place with good ventilation or a mechanical dryer can be used. Other methods such as drying under reduced pressure are also useful.

(Shape of dried fruit before and after the drying process)
The dried fruit preferably has little shape change (good shape retention) when the shape of the fruit (A) is compared with the shape after the drying step.
The preferred range depends on the amount of insoluble dietary fiber contained in the fruit (A), but when the volume of the fruit (A) is 1, the volume after drying is preferably 0.2 or more, more preferably 0.3. That's it.
If the volume change is 0.2 or more, the density of insoluble dietary fiber is suitable, and it is easy to chew dry fruits.

(Serial)
The cereal of the present invention is obtained by gelatinizing cereals such as corn, brown rice, wheat, barley, oat (buckwheat), rye, millet, wow, fin, soybean, etc., and then drying. Specifically, corn flakes made from corn, bran flakes made from wheat, oatmeal made from oats, and the like are known.

The cereal can be manufactured by a conventional method, but specifically, the following manufacturing method is known.
A starch raw material obtained from wheat or the like and water are supplied to the extruder and transported to a discharge hole at the tip of the extruder while being heated and kneaded. The kneaded product extruded from the discharge hole is cut with a cutter or the like to produce pellets having an average particle diameter of 1 to 3 mm. The pellet is exposed to hot air at a temperature of 200 to 280 ° C. for 5 to 20 seconds to expand the pellet and produce a puff (sugar-free cereal).

Furthermore, cereals coated with molasses by mixing the above-mentioned puff with sugar solution containing saccharide (A), honey (main component fructose and glucose), maple syrup (main component sucrose), etc., and baking in an oven. Can be manufactured.

  Since cereals have a “crispy” texture, there is no need to increase moisture retention and glycerin is not added in principle.

In addition, the optimal amount of saccharide (A-1) in cereal is the same as in the case of dried fruits, as the entire saccharide (A) (sugar (A-1) and saccharide (A-2)). In addition, a blending amount in which solubility in water is 300 g / 100 g-H ₂ O or less is preferable, and a blending amount in which 250 g / 100 g-H ₂ O or less is more preferable.
If it is this range, saccharide | sugar (A) will not absorb a water | moisture content and can maintain the crisp crispy texture for a long time.
Note that the saccharide (A) used for the cereal and the saccharide (A) used for the dried fruit need not have the same composition.

  Next, although a reference example, an example, and a comparative example explain the present invention in detail, the present invention is not restrict | limited at all by these examples. In the following examples, “part” and “%” mean “part by weight” and “% by weight”, respectively, unless otherwise specified.

The moisture content was measured using a moisture meter “MX-50” manufactured by A & D.

The composition of glycerin and carbohydrate (A) was measured using a gel permeation chromatograph (GPC) analysis system.
Specifically, the Shimadzu GPC analysis system “system name ProminenceGPC, liquid feeding system LC20A, differential refractive index detector RID-5A”, Showa Denko's polymer hydrophilic interchromatography column “Asahipak NH2P” -50 4E ".

(Manufacture of fruit moldings)
Pine Apple was cut into cubes with a side of 10 mm to obtain Pine Apple.

(Manufacture of sugar solution (S1))
Add 600g of water, 300g of sucrose, and 100g of glycerin into a 2L stainless steel pan, boil at 100 ° C for 5 minutes to completely dissolve the sugar, replenish the volatilized water and replenish the sucrose with a concentration of 30% by weight, glycerin 10 A weight percent sugar solution (S1) was produced.

(Manufacture of sugar solutions (S2) to (S5), (S7))
Sugar solutions (S2) to (S5) and (S7) were produced in the same manner as the sugar solution (S1) except that the formulation was changed as shown in Table 1.

(Manufacture of dry pine apple (D1))
Pineapple 300g and sugar solution (S1) 450g were put into a 2L stainless steel pan and boiled at 102 ° C for 5 minutes.
After stopping the heating and cooling to 30 ° C. with natural cooling (about 2 hours in an environment at 25 ° C.), excess boiled juice was removed to obtain pineapple (preD1).
Pine apple (preD1) was dried for 3 days (72 hours) with a dryer at a temperature of 40 ° C. and a humidity of 18 ± 3% RH to obtain a dry pine apple (D1). Dry pine apple (D1) was stored in a metal sealed container for 1 month at 20 ° C. Dry pineapple undergoes quality changes such as the precipitation of sugar over time. For this reason, the evaluation (shape retention and moisture retention) of dry pine apple in the present application was performed when the quality became stable after one month.

(Evaluation of shape retention)
Ten dry pine apples (D1) were selected at random and the shape was measured in 1mm increments.
Note that pineapple is a natural product, and it is difficult to make the shapes completely coincide. For this reason, no significant result was obtained by measurement in units of less than 1 mm (such as 0.1 mm order).
The average value of pineapple (D1) was 10 mm × 10 mm × 10 mm before drying (pineapple (A1)) and 7 mm × 8 mm × 9 mm after drying.
Pine apples tended to shrink slightly as a whole, especially when the pineapple was placed in the dryer, and the vertical length was the smallest (10 mm → 7 mm for the dry pineapple (D1)). It is thought that pineapple was crushed and shrunk by its own weight. In order to evaluate the shape retention of pineapple, it is most appropriate to check the vertically changing length. For this reason, the vertical length is shown in Table 1.

In Table 1, the volume change is also shown. Specifically, it was measured by dividing the volume after drying of dry pine apple by the volume before drying. In the case of dry pine apple (D1), the initial volume is 1000mm ³ (10mm x 10mm x 10mm), and the volume after drying is 512mm ³ (7mm x 8mm x 9mm). Display up to a digit).

(Manufacture of dry pine apples (D2) to (D7))
Dry pine apples (D2) to (D7) were produced in the same manner as dry pine apple (D1) except that the formulation and conditions were changed as shown in Table 1. For dry pine apple (D6), 450 g of water was used instead of the sugar solution.

(Manufacture of dry pine apple (D8))
While stirring 50 g of dry pine apple (D3), 1 g of glycerin was added in 5 portions (5 g in total) to produce dry pine apple (D8).

(Evaluation criteria for shape retention)
A vertical length of 3 mm or more and a volume of 0.2 or more (when the initial volume is 1) were evaluated as practical levels.
Dry pine apples (D6) and (D7) are below the practical level.

(Manufacture of cereals)
In advance, wheat pellets having an average particle diameter of 2 mm were exposed to hot air at a temperature of 240 ° C. for 10 seconds to expand the pellets to produce 4000 g of puff (preE).
Next, 750 g of sucrose and 250 g of water were put into a 20 L iron pan, boiled until reaching 105 ° C., and 4000 g of puff was mixed thoroughly. The mixture was spread on an oven tray with a depth of 30 mm to a thickness of 25 mm ± 3 mm, baked in an oven at 140 ° C. for 15 minutes, cooled to 30 ° C., and then the binder was peeled off to obtain cereal (E).

(Production of mixture (F1))
40 g of dry pine apple (D1) and 80 g of cereal (E) were mixed to obtain 120 g of a mixture (F1). The resulting mixture (F1) was divided into 3 samples (every 40 g), and 2 samples were stored in a metal sealed container for use in "measurement of water content after 2 weeks and 4 weeks" . One sample (40 g) was used for initial moisture content measurement.

(Mixture (F2) to (F5))
Moreover, mixtures (F2) to (F5) were obtained in the same manner as the mixture (F1) except that dry pine apples (D2) to (D5) were used. In addition, about dry pine apple (D6) and (D7), since shape retention property was bad and design property was remarkably inferior, the moisture retention test was not implemented.

(Moisture retention test)
Two samples of each of the obtained mixtures (F1) to (F5) were allowed to stand in a thermostat at 60 ° C., and one sample was taken out every two weeks to measure the moisture content of dry pineapple and cereal.
Table 1 shows the moisture content change of the dried fruit, the moisture content of the cereal, and the difference between the moisture content of the dried pineapple and the cereal.

In Table 1, the solubility of erythritol is 75 g / 100 g-H ₂ O at 20 ° C., and the solubility of sorbitol is 220 g / 100 g-H ₂ O at 20 ° C.

(Glycerin transferability test to cereal)
When cereal (E) coated with carbohydrate (A) was used in the metastasis test, metastasis was not confirmed. Therefore, in order to promote metastasis, a puff (preE) before coating with carbohydrate (A) was used.
Specifically, 20 g each of dry pine apples (D1) to (D5) and 40 g of puff (preE) were mixed to obtain 60 g of each of the mixtures (G1) to (G5).
The mixtures (G1) to (G5) were housed in a metal sealed container and evaluated with a 60 ° C. thermostat for 4 weeks. The transfer of glycerin was promoted by shaking the container about 10 times once a week. When glycerin is transferred, the puff (preE) turns brown, so the transfer can be visually confirmed.
Even when the puff (preE) is coated with the saccharide (A), the same result as this time is obtained when the concentration of the saccharide (A) is low (concentration of the sugar solution 0.1%).

The evaluation criteria are as follows.
◯: No metastasis has occurred.
Δ: Partial transfer occurred (less than 30% of the serial surface)
×: Transition occurred entirely (30% or more of the serial surface)

As for Examples 1 and 2 in which dry pineapple was impregnated with glycerin, it can be seen that even after 4 weeks, dry pineapple has a higher moisture content than cereal and has better moisture retention.
On the other hand, Comparative Example 1 that does not contain glycerin, Comparative Example 2 that uses erythritol instead of glycerin, and Comparative Example 3 that uses sorbitol instead of glycerin all have higher water content in cereals than in dry pineapples. You can see that the cereal is damp.

  Furthermore, the moisture content of dry pineapple at the start of the experiment is higher in Comparative Example 1 than in Example 1, but the moisture content is reversed after the second week. From this, it can be seen that the amount of water at the start of the experiment does not affect the results of the moisture retention test.

  It should be noted that Comparative Examples 4 and 5 to which no saccharide (A) was added, and dry pine apple had poor shape retention and did not reach a practical level, so a moisture retention test was not conducted.

(Evaluation of glycerin concentration difference in dry pine apple)
About dry pine apple (D1) and dry pine apple (D8), the density | concentration difference of the outer surface part and inner surface part of glycerol was measured. Specifically, the outer surface portion and the inner surface portion were cut and the glycerin content was measured.
Concentration difference (X (out) / X (in)) between the inner surface and outer surface is 0.84 for dry pine apple (D1), 3.26 for dry pine apple (D8), and up to the inside for dry pine apple (D1). It can be confirmed that glycerin is impregnated.

  For dry pine apple (D8), a mixture (G8) was produced in the same manner as dry pine apple (D1), and the transferability was evaluated. As a result, it can be seen that dry pineapple (D8) tends to transfer glycerin serially. It is thought that this is because glycerin is unevenly distributed on the outer surface.

Claims (3)

A dried food mixture obtained by mixing dried fruit comprising saccharide (A) and glycerin and cereal comprising saccharide (A). _2. The dry food mixture according to claim 1, wherein the solubility of the saccharide (A) in water at 20 ° C. is 300 g / 100 g-H ₂ O or less. The thickness of the dried fruit is 5 mm or more, the part less than 2 mm from the surface is the outer surface part, the part of 2 mm or more is the inner surface part, the concentration of glycerin in the outer surface part is X (out), and the concentration of glycerin in the inner surface part is X (in ), The dry food mixture according to claim 1 or 2, wherein X (out) / X (in) is 1.5 or less.