JP2020156350A - Low swelling cereal and method for producing the same - Google Patents

Abstract

To provide a low swelling cereal in which the crispy cereal texture is maintained even when pouring high temperature liquids such as hot milk as well as normal to low temperature liquids such as yogurt.SOLUTION: By adding, to a cereal, monoglyceride of fatty acid having 16 to 24 carbon atoms, it becomes difficult to transfer to the cereal, thereby it has become possible to maintain a crispy cereal texture even when a high temperature liquid such as hot milk is poured as well as a normal temperature to low temperature liquid such as yogurt.SELECTED DRAWING: None

Description

The present invention relates to a cereal that does not easily swell and a method for producing the same.

Cereals such as granola and flakes are highly nutritious, can be stored for a long period of time, and can be easily eaten. Therefore, the demand for cereals as light meals has been increasing in recent years. Market needs are diversifying in line with rising demand, and easy-to-eat cereal bars (bar-shaped molded products) and cereal blocks (lump-shaped molded products) are also gaining popularity.

However, the cereal itself has not been improved, and no solution has been proposed for the long-standing problem that the cereal becomes soggy and loses its crispy texture when liquids such as hot milk and yogurt are added to the cereal. It hasn't been done.

Japanese Unexamined Patent Publication No. 2007-130018 Special Table 2011-500094

An object of the present invention is to maintain a crispy cereal texture even when a high temperature liquid such as hot milk is poured as well as a normal temperature to low temperature liquid such as yogurt. Is.

By adding monoglyceride, which is a fatty acid having 16 to 24 carbon atoms, to cereal, it becomes difficult to transfer to cereal, and when not only normal temperature to low temperature liquid such as yogurt but also high temperature liquid such as hot milk is poured. Even if there is, the texture of crispy cereal can be maintained.

With the completion of the present invention, the crispy cereal texture can be maintained even when a liquid substance such as yogurt or hot milk is added.

The object of the present invention is a low swelling cereal composed of cereal and monoglyceride. By adding monoglyceride, which will be described later, the texture of cereals can be maintained even if liquids such as yogurt and hot milk are added.

The water content of the low swelling cereal is 4% by weight or less. If the water content exceeds 4% by weight, the texture will be damp even before the liquid is poured. On the other hand, the lower limit of the water content is not particularly limited, but it is difficult in production to reduce the water content of the cereal to less than 1% by weight. Therefore, from the viewpoint of productivity, the water content of the low-swelling cereal is preferably 1% by weight or more.

The low swelling cereal of the present invention is a mixture of 1000 ml of cereal and 25 to 70 ml of monoglyceride. The volume of the serial includes gaps between the serials and voids formed inside the serials. That is, when a large cereal with a light specific gravity is used, the volume per unit weight becomes large. More specifically, the volume per 100 g of corn flakes is about 900 to 1100 ml, and the volume per 100 g of a bale-shaped puff having a heavier bulk specific gravity than corn flakes is about 500 to 700 ml.

In the present invention, it is preferable to add 25 to 70 ml of monoglyceride to 1000 ml of cereal, more preferably 35 to 55 ml. If the amount of monoglyceride is less than 25 ml, the cereal cannot be covered evenly with monoglyceride, and the cereal tends to become damp. On the other hand, when the amount of monoglyceride exceeds 70 ml, the layer of monoglyceride becomes too thick and the original texture of the cereal is impaired, or the taste of monoglyceride becomes too strong and the flavor of the cereal is impaired.

(Cereal)
Next, the serial used in the present invention will be described. In general, cereal refers to flakes obtained by crushing and baking cereals such as corn and oats, and puffs that are rapidly decompressed and expanded after applying heat or pressure. In the present invention, cereals are used. It does not matter whether it is used or not. That is, in the present invention, foods processed into flakes or puffs are included in cereals even if they do not contain raw materials derived from cereals. In addition, a plurality of raw materials may be used in combination.

Raw materials used for cereals include cereals such as corn, oat, wheat, barley, rice, millet, hie, and millet, cereals such as soybeans, red beans, green beans, green beans, and pea, and simulated buckwheat and quinoa. Examples include cereals, carbohydrates such as foxtail millet starch, corn starch and dextrin, and dietary fiber such as refractory dextrin, cellulose, psyllium and polydextrose.

Other raw materials may be added to the cereal for the purpose of adjusting the taste and the like. For example, low molecular weight sweeteners such as monosaccharides, disaccharides, oligosaccharides and maltodextrin, salty components such as sodium chloride, umami components such as monosodium glutamate, bitter components such as caffeine, sour components such as citric acid, and spices. , Flavor components such as fragrances (hereinafter referred to as "other components") can be added.

The bulk specific gravity of the cereal (hereinafter simply referred to as "specific gravity") is preferably 80 to 400 g / L, more preferably 100 to 200 g / L. If the specific gravity is less than 80 g / L, the cereal is brittle and easily chipped. If the specific gravity exceeds 300 g / L, the texture becomes too hard due to the dense tissue.

The "bulk specific gravity (specific gravity)" in the present invention refers to the weight per liter of cereal. The specific measurement method is as follows.
(1) Put the cereal up to the scale of 1000 ml in the beaker (capacity 2000 ml) and vibrate it for 30 seconds using an amplitude machine so that the cereal is not damaged.
(2) If the upper surface of the added cereal falls below the 1000 ml scale, add the cereal to the 1000 ml scale and vibrate again for 30 seconds. Repeat this process before and after the vibration until the 1000 ml scale and the top surface of the cereal do not shift.
(3) Take out the cereal from the beaker and measure the bulk specific gravity (weight (g) of the cereal per 1000 ml, unit g / L).

The method for producing cereal is not particularly limited, and it is sufficient if it has a crispy texture. Therefore, a commercially available cereal whose production method is not clear may be used.

(Monoglyceride)
The monoglyceride of the present invention includes monoglyceride of a fatty acid having 16 to 24 carbon atoms (hereinafter, when simply referred to as "monoglyceride", it means monoglyceride of a fatty acid having 16 to 24 carbon atoms). Monoglyceride is solid at room temperature and hydrophobic. Therefore, even if a liquid substance such as yogurt or hot milk is added, the water content does not easily transfer to the cereal, and the crispy cereal texture can be maintained.

The monoglyceride of a fatty acid having 16 to 24 carbon atoms used in the present invention includes fatty acids having 16 to 24 carbon atoms such as palmitic acid, stearic acid, oleic acid, linoleic acid, arachidic acid, arachidonic acid, behenic acid, and lignoceric acid, and glycerin. It is a monoester with. Methods for producing monoglyceride include an esterification method for producing monoglyceride from glycerin and fatty acids, and a transesterification method using edible fats and oils and glycerin as raw materials. The monoglyceride content before purification is about 45 to 70%, and the monoglyceride content can be increased to 90% or more by performing molecular distillation.

Further, it is more preferable to use monoglyceride having a melting point of 70 ° C. or higher (hereinafter referred to as “high melting point monoglyceride”). By using the high melting point monoglyceride, the swelling of cereal can be suppressed even when a heated liquid substance such as hot milk is added. Examples of the high melting point monoglyceride include behenic acid monoglyceride and lignoceric acid monoglyceride.

In the present invention, fats and oils having a melting point of 40 ° C. or lower (hereinafter referred to as "low melting point fats and oils") may be further added. Since the low melting point fats and oils have higher fluidity than the monoglyceride, the viscosity of the monoglyceride can be lowered by adding a small amount of the low melting point fats and oils, and the work efficiency when added to the cereal can be improved. On the other hand, low melting point fats and oils tend to promote swelling when a high temperature liquid such as hot milk is poured. Therefore, care must be taken not to add excessively low melting point fats and oils.

Here, from the viewpoint of work efficiency, the amount of the low melting point fat and oil added is preferably 2 ml or more, more preferably 5 ml or more with respect to 1000 ml of the cereal. Further, from the viewpoint of suppressing swelling when a high-temperature liquid is poured, the amount of the low melting point fat / oil added is preferably 20 ml or less, more preferably 15 ml or less with respect to 1000 ml of the cereal.

Other raw materials other than low melting point fats and oils may be added to the monoglyceride for the purpose of adjusting the viscosity and taste. For example, low molecular weight sweeteners such as monoglyceride, monosaccharides, disaccharides, oligosaccharides, and maltodextrin having a melting point of less than 70 ° C, salty components such as sodium chloride, umami components such as monosodium glutamate, and bitter components such as caffeine. Acidic components such as citric acid, spices, flavor components such as flavors (hereinafter referred to as "other components") can be added.

Examples of the method of applying monoglyceride to cereal include a method of melting monoglyceride and then adding it to cereal (method 1), a method of adding an emulsion solution (coating agent) containing monoglyceride to cereal (method 2), and the like. However, when the method 2 is adopted, it is necessary to provide a drying step, so the method 1 is preferable.

The details of the raw materials used in this example are as follows.
Cereal (corn flakes): Nissin Cisco "Syscon BIG plain type", bulk specific gravity 110g / L (measured value)
Behenic acid monoglyceride: "Sunsoft No.8100" manufactured by Taiyo Kagaku Co., Ltd., melting point 85 ° C (actual measurement value)
Monoglyceride stearate; "Emardi-MH" manufactured by RIKEN Vitamin, melting point 70 ° C (actual measurement value)
Low melting point fats and oils: refined coconut oil, melting point 26 ° C (measured value)

(Example 1)
Glyceryl behenate (monoglyceride, a fatty acid with 22 carbon atoms) is heated at 90 ° C. for 10 minutes to completely melt it, then 40 ml of the melt is added evenly to 1000 ml of corn flakes, and it is cooled quickly to cause low swelling. Serial 1 (Example 1) was produced.

(Examples 2 to 5, Comparative Examples 1 to 4)
As shown in Table 1, low swelling cereals 2 to 9 (Examples 2 to 5 and Comparative Examples 1 to 4) were produced.
The temperature at which the behenic acid monoglyceride, the stearic acid monoglyceride, and the low melting point fat and oil are melted is 90 ° C., as in the low swelling cereal 1. Further, regarding the low swelling cereal 4 (Example 4), the melt of behenic acid monoglyceride and the melt of the low melting point fat and oil were mixed and then added to the cereal, and there was a case where the behenic acid monoglyceride was used alone. In comparison, the viscosity of the melt was reduced and the working efficiency was greatly improved.

(Evaluation)
The swelling state of low swelling cereals 1 to 9 was evaluated using milk having different temperatures.

Low temperature evaluation
50 ml of milk at 7 ° C ± 1 ° C was added to 1 to 9 45 ml of low swelling cereal in a 100 ml beaker, and the time until complete swelling was measured. The measurement was carried out every minute and up to 20 minutes.

High temperature evaluation
50 ml of hot milk at 80 ° C ± 3 ° C was added to 1 to 9 45 ml of low-swelling cereal in a 100 ml beaker, and the time until complete swelling was measured. As in the case of low temperature evaluation, the measurement was carried out every minute and up to 20 minutes.

Addition of behenic acid monoglyceride or stearic acid monoglyceride significantly improved swelling (see Examples 1, 2 and Comparative Examples 1 and 2). When the amount of monoglyceride added was 20 ml, the swelling was not sufficiently improved, but when it was 30 ml, the swelling was clearly improved (see Examples 3, Comparative Examples 3 and 4). For low melting point fats and oils, the work efficiency was improved, but the high temperature evaluation tended to decrease.

Although not shown in the table, in Example 4 (50 ml of behenic acid monoglyceride), the odor of behenic acid monoglyceride became too strong and the flavor of the whole cereal deteriorated. In Example 4, when behenic acid monoglyceride was further added (80 ml of behenic acid monoglyceride), the flavor was too bad to be eaten.

Claims (4)

A low-swelling cereal containing cereal and a fatty acid monoglyceride having 16 to 24 carbon atoms, which is characterized by containing 25 to 70 ml of monoglyceride per 1000 ml of cereal. The low swelling cereal according to claim 1, further comprising 2 to 20 ml of a low melting point oil / fat having a melting point of 40 ° C. or lower. A method for producing a low-swelling cereal containing a cereal and a fatty acid monoglyceride having 16 to 24 carbon atoms.
The monoglyceride is heated at a temperature higher than the melting point of the monoglyceride to prepare the monoglyceride melt.
And add 25-70 ml of monoglyceride melt to 1000 ml of cereal.
A method for producing a low swelling cereal. The method for producing a low swelling cereal according to claim 3, further comprising adding a low melting point oil or fat having a melting point of 40 ° C. or lower to reduce the viscosity of the monoglyceride melt.