JP2019097479A - Molded foods including ingredients and manufacturing method therefor - Google Patents

Abstract

To provide molded foods including ingredients capable of being molded to a prescribed shape without a heating process for improving shape retention property, and holding a constant shape retention property even with reducing amount of sugar blended for binding the ingredients, and a manufacturing method therefor.SOLUTION: The molded foods including ingredients contain granular or flaky ingredients, and a sugar liquid composition for binding the ingredients, are molded to a prescribed shape without burning, and the sugar liquid composition contains edible vinegar and/or edible acid. In a manufacturing method of the molded foods including ingredients for mixing the granular or flaky ingredients and the sugar liquid composition for binding the ingredients and molding them to the prescribed shape without burning, the sugar liquid composition contains edible vinegar and/or edible acid.SELECTED DRAWING: None

Description

  The present invention relates to an ingredient-containing shaped food product suitable for easy eating and a method for producing the same.

  Heretofore, there has been known an ingredient-containing molded food such as a cereal bar or a granola bar, which can be easily supplied with nutrients using ingredients such as grains and dried fruits. Those without ingredients will get bored with a single texture, but if ingredients are included they will give a variety of textures, not just for the purpose of nutritional supplementation, but also for enjoying the act of eating itself Are also connected.

  Among the ingredient-containing formed food products, there are products which are prepared by boiling sugar solution into a binder solution, mixing it with ingredients under predetermined heating conditions, and then molding and solidifying at room temperature. According to this, it is possible to bind the ingredients by the binding force exerted by the binder liquid, and usually to maintain a certain shape retention property even in non-baking, and to change the original flavor of the raw material, It has the merit of preventing problems such as deterioration or nutrient components weak to heat such as vitamins and the like being decomposed by excessive heating.

  However, since such a binder solution contains sugar and starch, it becomes a product with a strong sweetness, and it is difficult to provide a non-sweet flavored product. In recent years, it has been required to provide products that satisfy the demands of consumers' various tastes so that they can enjoy various flavors.

  In connection with such a problem, for example, Patent Document 1 discloses a crispy savory snack food containing grains having a lump formed by a binder containing sugar (claim of Patent Document 1) 1). And, it is described that it is possible to provide a savory snack food by making good use of both low perceived sweetness and mechanical properties of a specific sugar (Patent Document 1, paragraph 0008).

Japanese Patent Publication No. 2004-508062

  However, Patent Document 1 is based on a method of heating sugar in a solution state to form sugar glass to bind ingredients, and there is a problem such as flavor deterioration due to heating.

  Moreover, according to the research of the present inventors, when the amount of sugar compounded for the purpose of binding ingredients is reduced to direct the taste which is not too sweet, the bonding strength is reduced, and the shape retention of the product Had the problem of adversely affecting

  Therefore, the object of the present invention is to form into a predetermined shape without passing through a heating step for shape retention, and even if the amount of sugar to be blended is reduced for the purpose of binding ingredients, An object of the present invention is to provide an ingredient-containing shaped food and a method for producing the same, in which a certain shape retention property is maintained.

  As a result of intensive research conducted by the present inventors to solve the above problems, the shape retention property of the component-containing formed food is improved by containing vinegar and food acid in the binder solution used to combine the components. The present invention has been completed.

  That is, the first aspect of the present invention includes a granular and / or flake-like ingredient and a sugar liquid composition for binding the ingredient, and is formed into a predetermined shape by non-baking, and the sugar liquid composition The object is to provide an ingredient-containing shaped food which contains a vinegar and / or a food acid.

  According to the component-containing formed food of the present invention, since the edible vinegar and / or the edible acid is contained in the sugar liquid composition for binding the components, the whole is made with the edible vinegar and / or the edible acid. Even if the amount of sugar content is reduced, a certain shape retention can be maintained. Moreover, since it is shape | molded by the predetermined shape by non-baking, the nutrient component weak to the original flavor and heat of a raw material raw material is hold | maintained favorably. Therefore, it becomes easy to provide a shaped food with ingredients, which is variously flavored, aiming at a taste that is not too sweet.

  In the ingredient-containing molded food of the present invention, the content of the ingredient is preferably 40 to 75% by mass. According to this, it is possible to provide an ingredient-containing molded food which can taste the texture and taste of ingredients well.

  Further, the water activity is preferably 0.7 or less. According to this, it is possible to provide an ingredient-containing molded food having good storage properties.

  Furthermore, it is preferable to further contain protein powder. According to this, it is possible to provide an ingredient-containing molded food with better shape retention.

  In addition, it contains flavor material, and it is considered as chicken taste, vegetable taste, beef taste, pork taste, consommé taste, curry taste, potage taste, saltiness, cheese taste, seafood taste, Chinese flavor, or Korean flavor. preferable. According to this, it is possible to provide an ingredient-containing molded food with a variety of flavors.

  On the other hand, according to the second aspect of the present invention, component-containing molding for mixing granular and / or flake-like ingredients with a sugar liquid composition for binding the ingredients and forming into a predetermined shape without firing It is a manufacturing method of foodstuffs, and the above-mentioned sugar liquid composition provides a manufacturing method of an ingredient-containing shaped food characterized by containing a vinegar and / or an edible acid.

  According to the method for producing the ingredient-containing formed food of the present invention, since the edible vinegar and / or the edible acid is contained in the sugar liquid composition for binding the ingredients, the vinegar and / or the edible By the acid, even if the amount of sugar is reduced overall, a certain shape retention can be maintained. Moreover, since it is shape | molded by the predetermined shape by non-baking, the nutrient component weak to the original flavor and heat of a raw material raw material is hold | maintained favorably. Therefore, it becomes easy to provide a shaped food with ingredients, which is variously flavored, aiming at a taste that is not too sweet.

  In the method for producing the ingredient-containing shaped food of the present invention, it is preferable that the edible vinegar and / or the edible acid be contained so that the pH of the sugar liquid composition is 3.0 to 6.0.

  Preferably, the ingredients are mixed with protein powder and then mixed with the sugar liquid composition. According to this, it is possible to provide an ingredient-containing molded food with better shape retention.

  According to the present invention, in the ingredient-containing formed food, the vinegar and / or the food acid are contained in the sugar liquid composition for binding the ingredients, so that the whole is made by the vinegar and / or the food acid. Even if the amount of sugar content is reduced, certain shape retention can be maintained. Moreover, since it is shape | molded by the predetermined shape by non-baking, the nutrient component weak to the original flavor and heat of a raw material raw material is hold | maintained favorably. Therefore, it becomes easy to provide a shaped food with ingredients, which is variously flavored, aiming at a taste that is not too sweet.

It is a schematic diagram explaining a maximum load measurement test.

  The granular and / or flake-like ingredients used in the present invention include, for example, dried vegetables, processed cereal products, seeds and nuts, meat products and the like.

  As the dried vegetables, various ones such as carrots, pumpkins, onions, sweet potatoes, potatoes, green peppers, tomatoes, burdocks, lotus root, green onions, etc. can be used without particular limitation. For example, the collected portion from fruits and vegetables may be used as it is or may be cut to about 1 to 10 mm in major diameter by an appropriate shredding means.

  As processed cereal products, various products such as wheat, oats, rye, barley, soybeans, brown rice, milled rice, corn and the like can be used, and there is no particular limitation. For example, whole grains of grains and / or ground products thereof Are preferably used (for example, puffed) or roasted. In addition, corn flakes, bran flakes, rice flakes, etc. may be added to the whole grain flours or granules, such as corn flakes, bran flakes, rice flakes, etc., and heated and pressed to form flakes. Thereby, the propagation speed of the fungus can be delayed to provide sufficient shelf life at normal temperature, or to add to the savory flavor of the grain. In addition, for example, whole grains of grain may be used in the same size as that of the processed grain products, or may be used after being cut to about 1 to 10 mm in major diameter by a suitable grinding means.

  As the seeds and seeds, various species such as almonds, cashew nuts, macadamia nuts, peanuts, walnuts, hazelnuts, pistachios, chestnuts, sunflower seeds, pumpkin seeds, etc. can be used, and there is no particular limitation. It is preferable to use whole grains and / or ground products after drying or roasting. Thereby, the propagation speed of the fungus can be delayed to give sufficient shelf life at normal temperature, or to add flavor and aroma of seeds and seeds. Also, for the seeds and seeds, for example, whole seeds and seeds may be used as it is or may be cut to about 1 to 10 mm in major diameter by a suitable shredding means.

  As processed meat products, those which can be eaten as such, such as dried meat and jerky, or processed products thereof can be used without any particular limitation. In this case, for example, the processed product may be used as it is or may be cut to about 1 to 10 mm in major diameter by an appropriate shredding means.

  The ingredients may be used alone or in combination of two or more. By using two or more types, it is possible to taste a more varied food texture and flavor. As the size, it is preferable that a major axis is about 1 to 10 mm. Moreover, as the content, it is preferable to contain 40-75 mass% as ingredients whole quantity in the whole of a component-containing molded food, and it is more preferable to contain 50-70 mass%.

  In a preferred embodiment of the present invention, it is preferable that at least a part of the above-mentioned ingredients consist of a protein material. According to this, it is possible to taste the texture and taste of the protein material and to increase the protein content of the ingredient-containing shaped food.

  Examples of protein materials used for such purposes include soy puff, soy protein granules, whey puff and the like. As these materials, the protein content is preferably 30 to 90% by mass, and more preferably 50 to 90% by mass. According to this, the protein content can be effectively increased. Further, the water content is preferably 5% by mass or less, more preferably 3% by mass or less. According to this, the propagation speed of the fungus can be delayed to give a sufficient shelf life at normal temperature, and also a crispy texture can be imparted. The soybean puff is a soybean processed food prepared by puffing whole grains of soybean and / or a pulverized product thereof, and for example, "Soya puff 30" and "Soya puff 40" manufactured by Fuji Oil Co., Ltd. Etc. can be used. In addition, soybean protein granules are soybean protein materials prepared by extruding defatted soybean into particles having a long diameter of 1 to 10 mm, and, for example, “Showa Mitex K-13” manufactured by Showa Sangyo Co., Ltd. It can be used. In addition, whey puff is, for example, extruding or digesting milk protein together with a starch raw material and a swelling agent, and drying and pelletizing it, and then it is expanded to prepare granules having a long diameter of 1 to 10 mm. For example, "BodyCrunch Whey Protein Puffs" manufactured by Body360 Nutritionals can be used. The protein material may be used alone or in combination of two or more.

  When using the said protein raw material as at least one part of the said ingredient, the content is 10-100 mass% as a content in the said whole ingredient (when multiple types are included as that total amount) Is preferably 40 to 100% by mass, and still more preferably 70 to 100% by mass. Moreover, as content in the whole of a component-containing molded food (in the case of containing a plurality of types, the total amount thereof) is preferably 5 to 70% by mass, more preferably 10 to 65% by mass, 40 It is even more preferable that it is 60 mass%.

  In addition, other ingredients such as dried fruits and crushed baked confectionery products can be blended as long as the effects of the present invention are not affected.

  The sugar liquid composition used in the present invention is not particularly limited as long as it has a function as a binder capable of binding the ingredients described above, and there is no particular limitation. A sugar, a disaccharide, an isomerized sugar, a sugar alcohol, an oligosaccharide, a dextrin, a polysaccharide, a starch, etc., for example, a corn syrup, a syrup, a starch syrup etc., an aqueous solution containing such saccharides, etc., or a mixture thereof is there. Moreover, it is preferable to use those prepared by boiling so that the Brix value becomes about 75 to 85. The sugar liquid composition may contain components such as water-soluble dietary fiber, fats and oils, vitamins, minerals and the like in addition to sugars, as long as the composition of the present invention is not impaired. Flavors, seasonings, emulsifiers, viscous preparations, etc. may be added and blended. The ingredients may be added in advance to the sugar liquid composition depending on the hardness and texture of the ingredients to be obtained. In addition, when a water-soluble dietary fiber is contained in the above-mentioned sugar solution composition, sweetness is suppressed and it is easy to make it into an easy-to-eat flavor. As the water-soluble dietary fiber, for example, isomaltextrin, inulin, indigestible dextrin, polydextrose, pylium, beta glucan, agarose and the like are preferable, and vegetables and grains containing a large amount of water-soluble dietary fiber are powder-processed It may be something.

  It is preferable to mix | blend 35-80 mass parts with respect to 100 mass parts of whole quantity of the said ingredient, and, as for the said sugar-liquid composition, it is more preferable to mix | blend 50-70 mass parts. Moreover, it is preferable that it is 30-60 mass% as content in the whole of a component-containing molded food, and it is more preferable that it is 35-45 mass%.

  In the ingredient-containing formed food of the present invention, the ingredients described above are formed into a predetermined shape by non-baking, with the ingredients joined together through the sugar liquid composition described above It is. Hereinafter, the preparation method will be described in more detail. However, the scope of the present invention is not limited to the preparation method described below.

  First, a molasses composition is prepared. At this time, it is necessary to contain a vinegar and / or an edible acid in the sugar liquid composition. As a result, even if the sugar content is reduced from the ingredient-containing molded food, the effect of maintaining a certain shape-retaining property can be obtained. Edible vinegar includes apple vinegar, grape vinegar, fig vinegar, pomegranate vinegar, lemon vinegar, pineapple vinegar, plum vinegar and other fruit vinegar, rice vinegar, rice black vinegar, barley black vinegar, brown rice vinegar, grain vinegar such as millet vinegar, Black bean vinegar, crimson orange vinegar, white wine vinegar, alcohol vinegar etc. are mentioned. Examples of edible acids include organic acids such as citric acid, malic acid, gluconic acid, lactic acid, tartaric acid and phytic acid, and inorganic acids such as phosphoric acid, hydrochloric acid and sulfuric acid.

  The content of the vinegar and / or the food acid may be any amount as long as it is an amount effective to maintain the shape-retaining properties of the obtained ingredient-containing shaped food, and typically, for example, It is preferable to add 0.5 to 15 v / w% to the sugar liquid composition, and it is more preferable to include 2 to 8 v / w% (when two or more types are included, the total amount thereof). Moreover, it is preferable to contain so that pH of a sugar liquid composition may be pH 3.0-6.0, and it is preferable to contain so that pH 3.0-5.0.

  The sugar content of the sugar liquid composition can be selected as appropriate depending on the desired flavor, but from the viewpoint of providing one that is not too sweet, the sweetness of the sugar liquid composition is 1 w The relative value is preferably 25 to 50 when the degree of sweetness of 1 w / w% aqueous sugar solution is 1 and the degree of sweetness of 50 w / w% aqueous sugar solution is 50, so that 30 to 45 It is more preferable to do. By setting it in such a range, it is possible to prevent sweetness from being excessively imparted, and to diversify the flavor of the obtained component-containing shaped food. The sweetness can also be objectively measured by sensory evaluation by a plurality of expert panelists. Also, since the sweetness of typical sugars and sugar alcohols have the sweetness value known to those skilled in the art, as shown in the following table, for example, the sweetness inherent to each such well-known ingredient is The sweetness of the sugar liquid composition can also be objectively evaluated by applying the following formula.

  Sweetness = {(sweetness of sugar 1 × content of sugar 1 (%)) + (sweetness of sugar 2 × content of sugar 2 (%)) + ··· (sweetness of sugar n × Sugar n content (%))} × 100

[Exhibitor: https://sugar.alic.go.jp/tisiki/ti_0109.htm (For dextrin, http://www.fresh-food.jp/lineup/glucide/saccharides.html)]

  In addition, the total content of monosaccharides, disaccharides, isomerized sugars, sugar alcohols, and oligosaccharides (not including water-soluble dietary fiber) of the sugar liquid composition is preferably 45 to 85% by mass, and 65 It is more preferable that it is -75 mass%. These sugars tend to impart sweetness, but by setting the content in the above range, excessive sweetness is prevented from being imparted, and the flavor of the obtained component-containing formed food is diversified. be able to.

  Further, saccharides capable of suppressing sweetness include saccharides such as lactose, dextrin, maltose, isomaltose, sorbitol, mannitol, reduced palatinose, etc. Therefore, it is preferable to contain a predetermined amount of saccharides capable of suppressing such sweetness. . Lactose and dextrin are particularly preferred. The content thereof can also be appropriately selected depending on the desired flavor and texture etc. Typically, for example, if it is lactose etc., it is contained in the sugar liquid composition in an amount of 5 to 30% by mass It is preferable, and it is more preferable to contain 15-25 mass% (when multiple types are included, it is as the total amount). For example, if it is dextrin etc., it is preferable to contain 5-30 mass% in a sugar liquid composition, and it is more preferable to contain 15-25 mass% mass% (when multiple types are included, it is the total amount) .

  Moreover, as described above, when the water-soluble dietary fiber is contained in the sugar liquid composition, sweetness is suppressed and it is easy to achieve a taste that is easy to eat. In this case, the content of the water-soluble dietary fiber is preferably 2 to 30% by mass, more preferably 2 to 10% by mass, and still more preferably 2 to 6% by mass in the sugar liquid composition. When multiple types are included, the total amount).

  In addition, the sugar solution composition is adjusted to a temperature at which the fluidity of the sugar solution composition is not impaired, in consideration of steps from preparation of the sugar solution composition to mixing with ingredients. Preferably, when mixing with ingredients, for example, it is more preferable to adjust typically to about 90 to 110 ° C., for example.

  Prepare ingredients separately. Under the present circumstances, if it is a range which does not impair the composition of the present invention in ingredients, protein powder, water-soluble dietary fiber, fats and oils, vitamins, minerals, sweeteners, flavors, spice, seasoning, emulsifier as other materials And viscous preparations may be added and blended. For example, by adding and blending protein powder, the effect of improving the shape-retaining properties of the obtained shaped material-containing shaped food can be further promoted. In this case, the mixing of the ingredients and the protein powder may be carried out by coating the ingredients with the protein powder. Moreover, the texture as Sittori can be provided by adding and mix | blending fats and oils.

  Examples of the protein powder include soybean powder, gluten powder, whey powder, skimmed milk powder, calcium casein, sodium casein, milk protein powder and the like. As these materials, the protein content is preferably 30 to 95% by mass, and more preferably 80 to 95% by mass. According to this, the protein content can be effectively increased. The water content is preferably 7% by mass or less, more preferably 3% by mass or less. Furthermore, it is preferable that 80 mass% or more of particle sizes of 100 micrometers or less are contained as a particle size, and it is more preferable that 90 mass% or more of 60 micrometers or less is contained. In addition, as soybean powder, "Fuji pro AL", "Fuji pro SEH", "Prorina 800" etc. made by Fuji Oil Co., Ltd. can be used, for example. Further, as the gluten powder, for example, “wheat gluten FX-75” manufactured by Kumamoto Milling Co., Ltd. can be used. Moreover, as whey powder, "WPC392", "WPC 472", "WPI 894" etc. made from a fontera company can be used, for example. Further, as calcium casein, for example, "Excellion Calcium Caseinate S" manufactured by Friesland Campina DMV can be used. Moreover, as casein sodium, "Excellion Sodium Caseinate S" etc. made from FrieslandCampina DMV can be used, for example. Further, as the milk protein powder, for example, "Refit MPC80" manufactured by Friesland Campina Domo can be used. One type of protein powder may be used alone, or two or more types may be used in combination.

  The protein powder is preferably blended in an amount of 2 to 45 parts by mass, more preferably 4 to 35 parts by mass with respect to 100 parts by mass of the total amount of ingredients (in the case of containing plural types, the total amount) . Moreover, it is preferable that it is 1-20 mass% as content in the whole of a component-containing molded food, and it is more preferable that it is 3-15 mass% (when multiple types are included, it is the total amount).

  As said fats and oils, what is necessary is just common edible fats and oils, for example, powdered fats and oils, semi-solid or liquid fats and oils can be used. The fats and oils may be used alone or in combination of two or more.

  It is preferable to mix | blend 1-10 mass parts with respect to 100 mass parts of whole ingredients of the said fats and oils, and it is more preferable to mix | blend 1.5-5 mass parts (when multiple types are included, as the total amount ). Moreover, it is preferable that they are 0.5 mass% or more and less than 5 mass% as content in the whole of a component-containing molded food, and it is more preferable that they are 0.5-3 mass% (when multiple types are contained, As a unit). If it is less than the said range, there exists a tendency for the effect mentioned above by having mix | blended fats and oils to be scarce. Moreover, when the said range is exceeded, there exists a tendency for the content of fats and oils to become large and to become unpreferable by the consumer.

  Then, the sugar liquid composition and a mixture of ingredients, or, in some cases, ingredients and other ingredients such as protein powder, fats and oils, etc. are mixed. At this time, it is preferable to adjust and mix at such a temperature that the flowability of the sugar liquid composition is not impaired in consideration of steps from mixing of these ingredients to forming described later, for example, typically It is more preferable to adjust to about 50 to 75 ° C.

  Also in this mixing, protein powder, water-soluble dietary fiber, fat and oil, vitamin, mineral, in addition to the sugar liquid composition and ingredients, as long as the composition of the present invention is not impaired as described above. Sweeteners, flavoring agents, flavors, seasonings, emulsifiers, viscous preparations and the like may be added and blended.

  Finally, a mixture of ingredients and a sugar liquid composition, or, in some cases, a mixture further containing other materials such as protein powder, fats and oils, etc., is formed into a predetermined shape by non-baking without baking. Here, non-baking means not including a baking step or a drying step, and preferably means not heating at 60 ° C. or more, more preferably 40 ° C. or more, still more preferably 35 ° C. or more. The molding may be performed by means of a bar molding machine, a sheet molding machine, a rice ball molding machine, etc. However, a bar molding machine is particularly preferable because production efficiency is good. As such a forming apparatus, for example, an apparatus described in Japanese Patent No. 5379322 by the present applicant can be mentioned. The shape of the molded product can be various shapes such as a bar shape, a rectangular solid shape, a plate shape, a spherical shape, an irregular shape, etc. So preferred. The size is preferably 10 to 20 mm in thickness, 20 to 35 mm in width, and 50 to 130 mm in length. If the size is too large, it is not preferable because the shape retention property is deteriorated, it is difficult to take out from the package, and it becomes difficult to eat by hand.

  The water content of the ingredient-containing formed food of the present invention is, for example, preferably 15% by mass or less, and more preferably 10 to 13% by mass, from the viewpoint of storage stability. The water activity is preferably 0.70 or less, more preferably 0.65 or less.

  The component-containing formed food of the present invention is preferably packaged with a packaging material having low moisture permeability to suppress moisture absorption during storage. As such a packaging material, for example, a laminate film of a metal foil such as aluminum and a synthetic resin film, a synthetic resin film in which a metal such as aluminum is vapor-deposited on one side, and the like are used.

  The ingredient-containing molded food of the present invention preferably has a protein content of 15% by mass or more, more preferably 15 to 50% by mass, and still more preferably 20 to 40% by mass. Even more preferred. According to this, it is possible to provide an ingredient-containing molded food having an increased protein content. Moreover, it is preferable that content of fats and oils is less than 5 mass%, It is more preferable that they are 0.5 mass% or more and less than 5 mass%, It is still more preferable that it is 0.5-3 mass%. According to this, it is possible to provide an ingredient-containing molded food having a low fat and oil content.

  Since the ingredient-containing molded food of the present invention has a taste that is not too sweet, it is easy to impart various flavors by blending a flavor material that exhibits a predetermined flavor. For example, chicken flavor with chicken seasoning, vegetable flavor with vegetable broth, beef flavor with beef seasoning, pork flavor with pork seasoning, consomme flavor with consomme, curry flavor with curry seasoning, potage flavor with potage, saltiness with salt, Cheese flavor with cheese, seafood flavor with seafood, Chinese flavor, Korean flavor, etc. may be mentioned.

  In addition, "protein content" in the present specification means a value which is a well-known analysis method of food analysis, for example, measured by Kjeldahl method.

  Moreover, "content of fats and oils" in the present specification means a value which is a known analysis method of food analysis, for example, measured by an acid decomposition method.

  Moreover, "water activity" in the present specification can be measured by a well-known analysis method of food analysis, and means, for example, a value measured by a weight balance method.

  In addition, "water content" in the present specification can be measured by a well-known analysis method of food analysis, and means, for example, a value measured by an atmospheric heat drying auxiliary method (99.degree. C., 4 hours). There is.

  EXAMPLES The present invention will be specifically described by way of the following examples, but these examples do not limit the scope of the present invention.

[Manufacture of shaped food containing ingredients]
With each composition shown in Table 2, a component-containing molded food was produced.

  Specifically, a sugar liquid composition containing sugar, starch syrup and other raw materials is boiled down to prepare a binder liquid (Brix value: 82), and separately mixed soybean puff and powdered soybean protein as ingredients separately. The ingredients and the binder solution were combined and mixed in a kneader, and the resulting mixture was press-formed using a mold of 20 mm wide × 30 mm high × 110 mm long. In addition, about the combination 5-8, powdered soybean protein was not used.

[Flavour]
When the sensory evaluation was performed about the flavor of the obtained ingredient-containing molded food, it was a chicken-like flavor in all, and the flavor was outstanding in the combination which added food acid and vinegar.

  In addition, in the formulations 1 to 13, the sweetness is suppressed by blending the lactose and the water-soluble dietary fiber isomaltodextrin, inulin, or indigestible dextrin with the sugar liquid composition, The sweetness and chicken flavor match well. On the other hand, in the formulation 14, since sugar was increased instead of lactose and the water-soluble dietary fiber, sweetness was felt strongly, and it was hard to say that the compatibility between the sweetness and the chicken flavor was good.

[Shape retention and texture]
Sensory evaluation was performed on the shape retention property and texture of the obtained shaped material-containing molded food. As a result, it was found that the shape-retaining property was sufficient as a food to be pinched and eaten by hand. However, in Formulation 5 where sugar in the sugar liquid composition is reduced and addition of edible acid or vinegar is not added and powdery soy protein is not added, although it can be molded by hand trial production, continuous moldability is possible. And there is a disadvantage in terms of transport resistance. In addition, although the amount of sugar in the sugar liquid composition is reduced, and the powdered soybean protein is added without the addition of edible acid or vinegar, it can be molded by hand trial production with the combination 1 added, but it is said to be transport resistant. There was a disadvantage in point.

[Water activity]
The water activity of each of the obtained ingredient-containing molded food was 0.70 or less.

[Maximum load measurement test]
The maximum load measurement test was conducted on the obtained ingredient-containing molded food. The sample used was at room temperature (20 to 25 ° C.).

  Specifically, a spherical plunger with a diameter of 10 mm is attached to the rheometer, and the component-containing shaped food is placed on the rheometer stage so as to provide a non-contact portion over 60 mm in the length direction. Raise the stage at a speed of 80 mm per minute, load the formed food until the stage rises 28 mm after the spherical plunger contacts the sample in the central part of the formed food with ingredients in the longitudinal direction Maximum load (unit: N) was recorded. FIG. 1 schematically shows the state of the test.

[Evaluation 1]
Table 3 summarizes the results in terms of the amount of cider vinegar.

  As a result, by containing apple cider vinegar which is an edible vinegar in the sugar liquid composition, the obtained ingredient-containing molded food is less likely to be broken and the shape retention property of the product is enhanced as compared with the case where cider vinegar is not blended. It became clear. It is considered that this is because the binding ability of the binder solution obtained by boiling the sugar solution composition is improved by containing the apple cider vinegar.

[Evaluation 2]
Table 4 summarizes the results in terms of the types of vinegar.

  As a result, by containing not only apple cider vinegar but also rice vinegar and white wine vinegar as edible vinegar in the sugar liquid composition, the material-containing molded food obtained is hard to break compared to the case where these edible vinegars are not blended. It became clear that the shape retention of the product could be enhanced. It is considered that this is because the binding ability of the binder liquid formed by boiling the sugar liquid composition is improved by containing the vinegar. In addition, it is the presence or absence of the combination of the powdery soybean protein that the result of the maximum load measurement value in Evaluation 2 concerning Formulations 5 to 8 is generally lower than the maximum load measurement value in Evaluation 1 concerning Formulations 1 It became clear that such protein powder also had the effect of improving the shape retention of the product.

[Evaluation 3]
Table 5 summarizes the results from the viewpoint of adjusting the pH of the sugar liquid composition.

  As a result, by containing not only cider vinegar, which is an edible vinegar, but also citric acid, malic acid, and phosphoric acid, which are edible acids, into the sugar liquid composition, it is possible to obtain the obtained tool as compared with the case where these edible acids are not compounded. It became clear that the material-containing molded food is hard to break and the shape retention of the product is enhanced. It is considered that this is because the binding ability of the binder liquid formed by boiling the sugar liquid composition is improved by containing the food acid, and the pH condition of the sugar liquid composition is considered to be one factor.

[Evaluation 4]
Table 6 summarizes the results from the viewpoint of the type of water-soluble dietary fiber contained in the sugar liquid composition.

  As a result, by containing not only isomaltodextrin but also inulin and indigestible dextrin as a water-soluble dietary fiber in the liquid sugar composition, the effect of improving the shape retention of the product by the above-mentioned apple vinegar and the like can be obtained. The In addition, in the combination 14 with a high degree of sweetness, although the shape-retaining property is high, as described above, the sweetness was strongly felt and it was not compatible with the chicken flavor.

Claims (8)

  The composition contains granular and / or flake-like ingredients and a sugar liquid composition for binding the ingredients, and is formed into a predetermined shape without baking, and the sugar liquid composition is a vinegar and / or an edible acid. An ingredient-containing molded food.   The ingredient-containing molded food according to claim 1, wherein the content of the ingredient is 40 to 75% by mass.   The ingredient-containing shaped food according to claim 1 or 2, wherein the water activity is 0.7 or less.   The ingredient-containing shaped food according to any one of claims 1 to 3, further comprising protein powder.   Furthermore, a flavor material is contained, and the chicken taste, the vegetable taste, the beef taste, the pork taste, the consomme taste, the curry taste, the potage taste, the saltiness, the cheese taste, the seafood taste, the Chinese flavor, or the Korean flavor is included. An ingredient-containing molded food according to any one of ~ 4.   A method for producing a component-containing formed food, comprising mixing particulate and / or flake-like ingredients with a sugar liquid composition for binding the ingredients and forming the ingredients into a predetermined shape without firing. A sugar liquid composition contains a vinegar and / or an edible acid, The manufacturing method of the material-containing shaped food characterized by the above-mentioned.   The method for producing an ingredient-containing shaped food according to claim 6, wherein the vinegar and / or the edible acid are contained such that the pH of the sugar liquid composition is 3.0 to 6.0.   The method for producing an ingredient-containing shaped food according to claim 6 or 7, wherein the ingredient is mixed with protein powder and then mixed with the sugar liquid composition.