JP2021048811A - Swelled food product and method for manufacturing the same - Google Patents

Abstract

To provide a pseudo food product using a swelled food and capable of maintaining a texture having chewiness until finishing eating without swelling by moisture transfer even when covered with milk, yogurt and the like.SOLUTION: The swelled food product is obtained by covering a swelled food including a starch raw material and at least one of edible deep color plant paste, edible deep color plant juice and edible deep color plant powder with a sugar coating layer. The method for manufacturing the swelled food product comprises: the dough control step of mixing the starch raw material with the at least one of edible deep color plant paste, edible deep color plant juice and edible deep color plant powder to prepare dough; the swelling step of swelling the dough to manufacture a swelled food; and the sugar coating formation step of forming a sugar coating layer until reaching a predetermined thickness to the swelled food.SELECTED DRAWING: None

Description

The present invention relates to a swollen food product and a method for producing the same. More specifically, the present invention relates to a puffed food in which the surface of the puffed food is coated with a sugar coating.

In recent years, the number of modern people who do not eat breakfast is increasing. According to the Ministry of Health, Labor and Welfare's "Summary of 2017 National Health and Nutrition Survey Results," it was reported that 15.0% of adult men and 10.2% of adult women did not eat breakfast on a specific day of the survey. It was done. In addition, according to a survey by the Ministry of Agriculture, Forestry and Fisheries in 2018, it is reported that the percentage of people in their 20s and 30s who skip breakfast four days or more a week reaches 26.9%. Furthermore, according to a survey by the Ministry of Education, Culture, Sports, Science and Technology, it is clear that not only adults but also more than 15% of elementary school students do not have a habit of eating breakfast every day. The reasons for not eating breakfast vary from person to person, but stress fatigue and busyness are often cited as reasons.

It has been pointed out that if you do not eat breakfast, you will not have enough energy to work, you will feel sick, and you will not be able to concentrate. In addition, it has been pointed out that the decrease in basal metabolism makes it easier for the body to store energy from the diet, which makes it easier for people to overeat and become obese. Therefore, it is considered desirable to have breakfast as much as possible.

Therefore, cereals are becoming more popular as an easily edible ingredient. Among them, cereals, which are nutritionally supplemented with various ingredients, are available on the market in a wide variety of products because busy modern people can easily and well-balanced nutrition.

Examples of ingredients used for cereals include dried fruits, nuts, dried vegetables and beans. These ingredients are pre-dried to prevent moisture transfer to the cereal.

However, when drying an ingredient having a high water content, the drying process takes time and effort. In particular, fruits and the like have a high water content, which tends to increase the manufacturing cost. In addition, depending on the ingredients, the quality tends to vary, which causes a problem that it is difficult to guarantee the quality.

Therefore, a simulated food in which fruit juice or the like is kneaded in place of the real ingredient has been proposed (Patent Document 1). Patent Document 1 discloses a method for producing a swelled food product in which a dough kneaded with an edible dark-colored plant paste or the like is swelled. It is disclosed that the swelled food has a bright color tone, no color unevenness, and a high degree of swelling.

Japanese Patent No. 3497796

By the way, when eating cereal products, it is often eaten with milk or yogurt. When milk or yogurt is sprinkled, the water content of the milk or yogurt is transferred to the cereal or desiccant, and the cereal or desiccant becomes softer. Some cereals and desiccants may have a softer texture that is closer to the texture intended by the manufacturer. However, if the water is absorbed too quickly, it will soon become soggy and the texture will be lost. In addition, some cereals and desiccants are required to have a chewy texture until the end of eating without absorbing water.

The present inventors investigated whether or not a simulated food using a swollen food material could maintain a chewy texture until the end of eating without swelling due to water transfer even when milk or yogurt was applied. Then, they have newly found that the above-mentioned problems can be solved by providing a sugar-coated layer on the surface of the swollen food material, and have completed the present invention.

In order to solve the above problems, the present invention sugar-coated a swelling foodstuff containing at least one of a starchy raw material and an edible dark-colored plant paste, an edible dark-colored plant juice or an edible dark-colored plant powder. A layered puffed food product is provided. The sugar-coated layer preferably has a thickness of 350 to 2000 μm and a sugar coating rate of 50 to 400%.

According to this configuration, by covering the surface of the swollen food material with a bright color tone with sugar coating, not only the appearance but also the color inside can be brought close to the original dried food product. In addition, by coating the surface of the swollen food with sugar coating, the texture can be made closer to that of the original dried food. Further, when it is used as an ingredient such as cereal, it is possible to prevent it from being immediately soaked by water such as milk.

In order to solve the above problems, the present invention prepares a dough by mixing at least one of a starchy raw material and an edible dark-colored plant paste, an edible dark-colored plant juice or an edible dark-colored plant powder. A method for producing a swelled food product, which comprises an adjustment step, a swelling step of swelling the dough to produce a swelled food material, and a sugar coating forming step of forming a sugar-coated layer to a predetermined thickness with respect to the swelled food material. provide.

According to such a configuration, it is possible to produce a pseudo-dried food whose not only the appearance but also the color of the inside is close to the appearance and texture of the original dried food.

The "swelling foodstuff" in the present invention means a foodstuff having a porous structure such as puffs, flakes, biscuits, okaki, and hail.

According to the present invention, by providing the sugar-coated layer with a predetermined thickness, it is possible to make it difficult for the swollen food to swell even if milk or the like is added at the time of eating. As a result, by combining the crispy texture of the swollen food material with the crispy texture of the sugar-coated layer, it is possible to maintain a texture close to that of the freeze-dried food material until the end of eating. Further, by coating the surface of the swollen food material with a sugar coating having a predetermined thickness, the foaming marks can be masked and the appearance can be made closer to the original dried food product. Furthermore, quality variations and production costs can be suppressed.

The puffed food according to the present invention is characterized in that a sugar-coated layer is provided on the puffed food. More specifically, it is characterized in that the entire swollen foodstuff is coated with sugar coating.

The swelling food material according to the present invention is obtained by swelling the dough. Dough is obtained by adding water to a starchy raw material and kneading it. Here, the starchy raw material is not particularly limited, and for example, wheat starch, barley starch, rye starch, embaku starch, corn starch, rice starch, legume starch, horse bell starch, sweet potato starch, tapioca starch, hissi starch, chestnut starch. , Sago starch, Nagaimo starch, Renkon starch, Kwai starch, Warabi starch, Yurine starch, Amylomase starch and the like. In addition, these starchy raw materials may be chemically modified. Further, the starchy raw material may be used alone or in combination of two or more.

In the present invention, the dough can be adjusted by adding an edible dark-colored plant together with the starchy raw material. By adding an edible dark-colored plant, not only the flavor but also the inside of the swollen food can be brought closer to the original color of the food. In the present invention, the edible dark-colored plant is not particularly limited as long as it is an edible plant having a dark pigment. For example, green-yellow vegetables such as carrots, tomatoes, pumpkins and peppers, berries such as raspberries, blueberries and strawberries, and fruits including citrus fruits such as mandarins, oranges and lemons are applicable. Further, shiso, matcha and the like may be used.

The edible dark-colored plant in the present invention can be used in the form of paste, juice or powder. The paste, juice or powder may be processed by grinding an edible dark-colored plant. As the grinding means, a conventional method such as a mixer, a mill or a grater can be used.

The edible dark-colored plant paste is obtained by grinding an edible dark-colored plant and subjecting it to a concentration treatment such as heat concentration and vacuum concentration. At this time, the viscosity, solid content and water content of the paste are not particularly limited.

The juice of the edible dark-colored plant is obtained by filtering the ground edible dark-colored plant. In addition, edible dark-colored plants may be directly pressed. The obtained juice may be further concentrated by heating, concentration under reduced pressure, concentration by membrane, or the like.

The edible dark-colored plant powder is a powder obtained by pulverizing an edible dark-colored plant. The pulverization treatment of edible dark-colored plants can be carried out by using a conventional method. For example, it may be pulverized after freeze-drying treatment or vacuum freeze-drying treatment. Alternatively, the paste or juice of the above-mentioned edible dark-colored plant may be spray-dried. As the binder used for spray drying, known substances such as dextrin, starch, maltose, and sorbitol can be used. The particle size of the powder is not particularly limited, but is preferably about 10 μm to 1000 μm.

Dough containing at least one of edible dark plant paste, edible dark plant juice or edible dark plant powder is a starchy raw material, edible dark plant paste, edible dark plant. It can be obtained by adding at least one of the juice or the edible dark-colored plant powder, the auxiliary raw material, and water to a mixer and kneading. As auxiliary raw materials, salt, sucrose, flavors, pigments, vitamins, minerals and the like can be added as needed.

Here, the amount of the edible dark plant paste, the edible dark plant juice or the edible dark plant powder to be added to the dough is preferably in the range of 0.01 to 10% by weight based on the total amount of the dough. The water content of the dough is preferably 10 to 40% by weight.

The method for swelling the dough is not particularly limited, and known methods such as a uniaxial extruder, a biaxial extruder, an oil swelling treatment, and a hot air swelling treatment can be used. Of these, it is preferable to use a biaxial extruder. By using a biaxial extruder, a series of operations from dough preparation to expansion processing can be performed with a single machine. Further, the shape of the swollen food material is not particularly limited, and a shape close to the shape of the desired pseudo-fruit can be selected.

The sugar-coated layer of the present invention can be provided by an existing technique. For example, by repeatedly applying molasses and solidifying, it is possible to fill the foaming marks on the surface of the foamed food material and thicken the sugar-coated layer. In addition, the appearance can be improved by sprinkling molasses a plurality of times. Molasses means solution-like sugar.

Further, as another method of providing the sugar-coated layer, a mixture of molasses and powdered sugar may be used. At this time, care should be taken not to completely dissolve the powdered sugar. By using a mixture of molasses and powdered sugar, the thickness of the sugar coating layer can be increased in a small number of times. In addition, powdered sugar means solid sugar such as powder and granulation.

In the present invention, in order to uniformly cover the entire surface of the swollen foodstuff, it is preferable to form a sugar-coated layer while rotating the swollen foodstuff using revolving. The thickness of the sugar-coated layer is preferably about 350 to 2000 μm, more preferably 500 to 1800 μm, and even more preferably 600 to 1500 μm. By making the thickness of the sugar coating 350 μm or more, it is possible to prevent the transfer of water from milk or yogurt and maintain the chewy texture until the end of eating. On the other hand, if the sugar-coated layer is made larger than 2000 μm, production cost and time are required.

In the present invention, the sugar coating ratio with respect to the swollen food material is preferably 50 to 400%, more preferably 100 to 350%, and even more preferably 150 to 320%. By setting the sugar coating rate within this range, it is possible to form a sugar coating layer that can withstand the transfer of water from milk or yogurt. In addition, the optimum texture can be maintained during eating.

Sugars that can be used as syrup and sugar include sugars such as sugar, glucose, maltose, trehalose and isomaltulose, and sorbitol, xylitol, erythritol, martitol, reduced isomaltulose and reduced starch saccharified product. Examples include sugar alcohols. These sugars may be used alone or in combination of two or more. Flavors, pigments, vitamins and the like may be added to the sugar. The viscosity of molasses and the particle size of powdered sugar are not particularly limited, and can be prepared in consideration of the size of foaming marks on the surface of the swollen food material.

In the present invention, molasses may be used by adding an edible dark plant paste, an edible dark plant juice or an edible dark plant powder. Alternatively, powdered sugar may be mixed with edible dark plant powder. These may be used in combination, or only one of them may be used. The amount of edible dark plant paste, edible dark plant juice or edible dark plant powder added to molasses and / or powdered sugar is 0.01 to 20% by weight based on the total amount of the sugar coating layer. The range is preferred.

A method suitable for producing the puffed food of the present invention will be described. Here, a case where edible dark plant powder is added to the dough using a biaxial extruder will be described as an example. First, a starchy raw material, an edible dark-colored plant powder, and other auxiliary raw materials are mixed, and if necessary, water is added to prepare a dough with a biaxial extruder. The water content of the dough is preferably 10 to 40% by weight. In addition, the dough is pregelatinized by kneading with a biaxial extruder. Subsequently, the dough is discharged from the mouthpiece provided at the outlet of the biaxial extruder and cut so that the prepared dough has a desired shape. At this time, the dough discharged from the biaxial extruder expands because it is released from the high pressure. As a result, a swelling food material having a desired shape can be obtained.

Subsequently, the obtained swelling food is put into revolving, and molasses is added while rotating the swelling food. At this time, it is preferable to add flavors, pigments and the like to molasses in advance. Then, the added molasses coats the surface of the swollen food and solidifies. When the solidified molasses forms a film on the surface of the swollen food, add molasses again. This work is performed a plurality of times until a predetermined sugar coating rate is reached. By dividing the molasses and adding it, it can be spread throughout the swollen food. Further, since the swelled food is rotated by revolving, the surface of the swelled food can be uniformly covered to some extent. Then, the moisture is evaporated by a drying step. A part of the water contained in molasses is once transferred to the swollen foodstuff, but is transpired by the subsequent drying step.

Finally, a brightener is added, and the surface of the sugar-coated layer is coated with the brightener. As a result, the appearance can be made closer to the real thing, and the final product, the puffed food, can be obtained.

Hereinafter, the present invention will be described in more detail by taking blueberries as edible dark-colored plants, puffs as swelling foods, and blueberry-like foods as swelling foods as examples. In addition, each characteristic of the present invention was evaluated by the following method.

(sensory evaluation)
Blueberry-style foods were evaluated by five veteran panelists based on the following evaluation criteria, and the most common results were listed. Regarding the texture at the time of eating, 100 ml of milk at 14 ° C. was added to 20 g of the swollen food, and a sensory evaluation was performed on the product left at room temperature (25 ° C.) for 5 minutes. However, the reference example that serves as a reference shall not be soaked in milk.

<Appearance>
Evaluation A: The appearance is very similar to the reference example B: The appearance is slightly similar to the reference example C: Not very similar to the reference example, and the foaming marks of the swollen food can be visually recognized D: Similar to the reference example No, foaming marks of swelling ingredients are conspicuous

<Flavor at the time of eating>
Evaluation A: Equivalent to the reference example B: Slightly inferior to the reference example but close to the blueberry flavor C: Inferior to the reference example and only slightly blueberry flavor D: No blueberry flavor is felt

<Texture at the time of eating>
Evaluation A: The texture is similar to the reference example, and it has a crispy texture. B: Part of the puff is fluffy, but it is chewy. C: Most of the puff is fluffy and feels slightly chewy. D: It's soggy and it's not chewy

<Thickness of sugar coating layer>
The thickness of the sugar-coated layer of the following Examples and Comparative Examples was measured as follows. Crush each example / comparative example at the base of the knife blade. The crushed samples of Examples and Comparative Examples were set in a microscope, and the distance from the boundary between the puff and the sugar-coated layer to the surface of the sugar-coated layer was measured.

<Example 1>
Blueberry powder was mixed as corn grits, wheat flour and edible dark plant powder to obtain a mixed powder. The obtained mixed powder was put into a twin-screw extruder and kneaded while adding water to the mixed powder to prepare a dough. Next, by extruding the dough from the mouthpiece, a spherical swelling ingredient having an average particle size of about 8 mm was obtained. Next, 1 kg of the obtained swollen food material was put into revolving, and molasses to which a colorant, a flavor and the like were added was added in a plurality of times. After confirming that the molasses spread throughout the swollen food and solidified on the surface of the swollen food, molasses was added again. This work was repeated multiple times. Finally, a total of 2 kg of molasses was added. At this time, the sugar coating rate was 180%. Finally, a brightener was added to obtain the final product, a dried blueberry-like food.

<Example 2>
It is the same as that of Example 1 except that the amount of molasses added is changed and the sugar coating rate is set to 60%.

<Example 3>
It is the same as in Example 1 except that the amount of molasses added is changed and the sugar coating rate is set to 80%.

<Example 4>
It is the same as in Example 1 except that the amount of molasses added is changed and the sugar coating rate is set to 100%.

<Example 5>
It is the same as in Example 1 except that the amount of molasses added is changed and the sugar coating rate is set to 130%.

<Example 6>
It is the same as in Example 1 except that the amount of molasses added is changed and the sugar coating rate is set to 150%.

<Example 7>
It is the same as in Example 1 except that the amount of molasses added is changed and the sugar coating rate is set to 190%.

<Example 8>
It is the same as in Example 1 except that the amount of molasses added is changed and the sugar coating rate is set to 310%.

<Comparative example 1>
This is the same as in Example 1 except that the sugar-coated layer was not provided. That is, it is the swelling foodstuff itself according to Example 1.

<Comparative example 2>
It is the same as in Example 1 except that the amount of molasses added is changed and the sugar coating rate is set to 40%.

<Reference example>
A commercially available freeze-dried blueberry was used as a reference example.

The results are shown in Table 1.

As shown in Table 1, favorable results were obtained in all of the appearance, flavor and texture in each example. In particular, in Examples 1, 6, 7 and 8, all the items were evaluated as A. In the other examples, although there was an item of B evaluation, a good evaluation was obtained as a whole.

As is clear from the results in Table 1, it was obtained that when the sugar coating rate exceeds 80%, the appearance is equivalent to that of the reference example. Regarding the flavor, it was obtained that when the sugar coating rate exceeds 150%, the same flavor as that of the reference example is felt. Furthermore, regarding the texture at the time of eating, the texture after 5 minutes was examined based on the data that the eating was generally completed within 5 minutes after the milk was applied. As a result, it was obtained that if the thickness of the sugar-coated layer is 350 μm or more, a chewy texture can be obtained until the end of eating. From these results, it can be seen that the sugar coating rate is preferably 50% or more, more preferably 80% or more, and even more preferably 150% or more.

On the other hand, in Comparative Example 1, since there was no sugar-coated layer, foaming marks on the surface were conspicuous, and the result was that the texture was not felt due to the transfer of water from the milk. Also, no flavor was felt. In Comparative Example 2, although the sugar-coated layer was present, foaming marks were visible and the appearance was poor. In addition, the flavor was poor, and the result was not as good as the reference example.

Next, the production method was changed to produce blueberry-like food. In addition, the above-mentioned sensory evaluation test was performed on the produced blueberry food.

<Example 9>
It is the same as that of Example 1 except that it was produced by adding blueberry paste to molasses instead of the blueberry powder added to the swollen food.

<Example 10>
The same as in Example 1 except that the blueberry juice was used instead of the blueberry powder added to the swelling food and the blueberry powder was further added to the molasses.

The results of the sensory evaluation of Examples 9 and 10 are shown in Table 2.

As shown in Table 2, in all the production methods, as in Example 1, all the items were evaluated as A. Examples 9 and 10 obtained this time were not inferior to Example 1 at all.

As described above, according to the present invention, by coating the surface of the swelling food with sugar coating, it is possible to produce a pseudo-dried food that reproduces the dry state while masking the foaming marks of the swelling food. Further, according to the present invention, various dried foods can be reproduced by combining the material of the swollen food material and the type of edible dark-colored plant.

Claims (4)

A swelling food product in which a swelling ingredient containing at least one of a starchy raw material and an edible dark-colored plant paste, an edible dark-colored plant juice or an edible dark-colored plant powder is coated with a sugar-coated layer. The swollen food according to claim 1, wherein the sugar-coated layer has a thickness of 350 to 2000 μm. The puffed food according to claim 1 or 2, wherein the sugar coating rate is 50 to 400%. A dough preparation step of preparing a dough by mixing at least one of a starchy raw material and an edible dark-colored plant paste, an edible dark-colored plant juice or an edible dark-colored plant powder,
The swelling process of swelling the dough to produce swelling ingredients,
A sugar coating forming step of forming a sugar coating layer to a predetermined thickness with respect to the swollen food material,
A method for producing a swollen food consisting of.