JP3761675B2 - Cereal food composition - Google Patents

Description

【００１７】
実施例２〜４
実施例１で用いた原料に更に乳蛋白とココアを加え、表２に示す配合で以下のようにシリアル食品を製造した。還元澱粉糖化物、カカオ、乳化剤を合わせて、混ぜながら１１５℃に加熱し、これに乳蛋白を加え、良く混ぜ合わせる。更に、玄米フレークを加え、混ぜ込む。これを冷却しながら８ミリ位に圧延し、適当な大きさのキャラメル状に切断する。
得られたシリアル食品組成物をの評価を実施例１と同様に行った。結果を表２に示した。
【００１８】
【表２】

【００１９】
実施例５〜７
実施例２で用いた原料に更にコラーゲンペプチドを加え、表３に示す配合で実施例２と同様の方法でシリアル食品組成物を製造し、実施例１と同様の評価を行った。結果を表３に示した。
【００２０】
【表３】

【００２１】
【発明の効果】
本発明によるシリアル食品組成物は硬い食感が改善されており、従来のシリアル食品よりも柔らかい食感のシリアル食品組成物として提供できる。
以上のごとく、本発明によるシリアル食品組成物は従来のものと比べ、食感、口どけ等が改善されたものである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a food product for significantly supplementing cereals.
[0002]
[Prior art]
According to a recent national nutrition survey, dietary fiber intake is said to be about 5g less than the target intake. Each food manufacturer can use processed cereals as a dietary fiber supplement for breakfast foods and snacks. , Baked confectionery, chocolate confectionery, nutritionally adjusted food, etc.
[0003]
Such cereal processed foods have conventionally been hardened using sucrose, fructose, glucose, maltose alone or in combination. These are usually produced as follows. That is, for 100 parts by weight of cereal (hereinafter abbreviated as “parts”), 80-130 parts of sucrose, fructose, glucose, maltose, etc. are mixed with vegetable oil and fat in terms of dry matter and heated in the range of 100-130 ° C. Then add corn flakes, brown rice flakes, wheat flakes, cereal puffs and seeds slices and granules, and dried fruits. It is manufactured by rolling to a thickness of about 7 to 10 mm while being cooled under cold air, and cutting or molding into a bar or caramel of an appropriate size. In addition, products are produced that add taste changes by adding fruit juice, dairy products, cocoa, chocolate, fragrances, coloring agents, and the like, and are tailored to consumer preferences.
[0004]
[Problems to be solved by the invention]
However, these conventional processed cereal foods use high amounts of sucrose, fructose, glucose, maltose and the like, so they have high sweetness, high calories, caries problems, and do not meet recent preferences. Furthermore, the hard texture is the point that should be solved with respect to recent tastes that prefer soft texture. At present, it is devised to improve the texture by adding edible oils and fats or blending processed starch. However, none of them significantly improves the hard texture due to solidification of sucrose, fructose, glucose, maltose and the like. Moreover, when the compounding quantity of these saccharides is reduced, binding property falls and it is not preferable. Therefore, it is important from the viewpoint of taste to develop a cereal processed food that solves the hardness of the processed cereal food and has a soft texture and a pleasant mouthfeel. This is the present invention. Is a problem to be solved.
[0005]
[Means for Solving the Problems]
As a result of various studies on the above points, the present inventor has found that the above problems can be solved by using a sugar alcohol instead of the above saccharides, and has reached the present invention. That is, the present invention is a cereal food in which 100 parts of cereals are hardened by 60 to 120 parts in terms of dry matter of sugar alcohol.
In the present invention, sucrose, fructose, glucose, maltose and the like are not used, and reduced starch saccharified product, reduced maltose and sorbitol are used as sugar alcohols. Furthermore, you may mix | blend protein. Furthermore, you may mix | blend a peptide coexisting with protein.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The cereals in the present invention are processed cereal foods, and examples thereof include cereal flakes and cereal puffs. Examples of cereals include generally eaten cereals such as rice, wheat, barley, corn, rye, oats, pigeons, millet, millet, millet, buckwheat, amaranthus, and quinoa, minor cereals, and pseudo cereals. The cereal flakes are obtained by cooking the above cereals, then crushing them to an appropriate thickness and baking them. The cereal puff according to the present invention is obtained by steaming and drying the above cereal and then roasting it.
[0007]
Examples of the sugar alcohol include reduced starch saccharified product, reduced maltose, reduced lactose, sorbitol, mannitol, xylitol and the like. Examples of the protein include milk protein, soybean protein, egg protein, silk protein, wheat protein, rice protein and the like. Examples of peptides include milk peptides, soybean peptides, egg white peptides, egg yolk peptides, silk peptides, collagen peptides and the like.
[0008]
The sugar alcohol is blended in an amount of 60 to 120 parts, preferably 70 to 110 parts in terms of dry matter with respect to 100 parts of cereals. When sugar alcohol is blended within this range, the low viscosity property of sugar alcohol (sugar content 70%, 150 cps to 1500 cps at 25 ° C.) can softly bind cereals. If it is less than 60 parts of sugar alcohol, the binding property of cereals is deteriorated, which is not preferable in production.
[0009]
In the present invention, preferably, 100 to 100 parts of protein may be added to 100 parts of cereals. In this case, by adding protein, the water retention of the sugar alcohol is improved, and the mouth feel and crispness are improved without impairing the overall binding property, and a favorable texture can be given. However, if the amount is less than 30 parts, there is no effect of improving the crispness and crispness.
[0010]
In the present invention, a peptide may be added to 100 parts of cereals in addition to sugar alcohol and protein. In this case, the blending ratio of cereal, protein and peptide is important. As a blend, 25 to 60 parts of protein and 20 to 60 parts of peptide are added to 100 parts of cereal. In this case, by adding a peptide having a molecular weight lower than that of a protein and having a low viscosity, it is possible to give a softer and more pleasant mouthfeel without changing the taste. If the protein is less than 25 parts and the peptide is less than 20 parts, the texture is not effective, and if the protein is more than 60 parts and the peptide is more than 60 parts, it tends to be too soft or too hygroscopic. It is in.
[0011]
In addition, in order to respond to palatability, emulsifiers such as seed and seed slices and granular roast, dried fruit, cocoa and tea powder, fats and oils, glycerin ester, sucrose ester, soybean lecithin, egg yolk lecithin, etc. Or seasoning with fruit paste, flavoring or spices, or adding vitamins or minerals for the purpose of enhancing nutrition.
[0012]
As a method for producing the composition of the present invention, for example, sugar alcohol, fat and oil, and emulsifier are combined, heated to 110 to 120 ° C. while mixing, and protein and peptide are mixed together as necessary. At this time, cocoa or a fragrance may be added to meet palatability, or vitamins or minerals may be added to enhance nutrition. Next, mix the cereal. Further, seeds and dried fruits may be mixed as necessary. This is rolled to a thickness of about 7 to 10 mm while being cooled, and is cut or molded into a bar or caramel of an appropriate size.
The cereal food composition produced in the above composition is not too sweet and has a soft texture.
[0013]
【Example】
EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention in detail, this invention is not limited by these.
[0014]
Example 1, Comparative Examples 1-2
Brown rice flakes, reduced starch saccharified product, cocoa butter and emulsifier were produced as follows with the formulation shown in Table 1 (reduced starch saccharified product was converted to dry matter). Reduced starch saccharified product, cacao butter and emulsifier are combined and heated to 115 ° C. with mixing, and brown rice flakes are added to this and mixed. While cooling this, it is rolled to about 8 mm and cut into caramels of an appropriate size. The hardness and crispness of the cereal food composition obtained by the above production method were evaluated by five panelists. The score was 1 (bad) to 5 (good) in a five-step evaluation. The results are shown in Table 1. In Comparative Example 1, the binding property was inferior.
[0015]
Comparative Example 3
A cereal processed food was produced in the same manner as in Example 1 with the blending of brown rice flakes, sucrose, starch syrup and vegetable oils and fats shown in Table 1, and the same evaluation as in Example 1 was performed. This comparative example is a conventional representative processed cereal food. The results are shown in Table 1.
[0016]
[Table 1]

[0017]
Examples 2-4
Milk protein and cocoa were further added to the raw material used in Example 1, and the cereal food was manufactured as follows with the formulation shown in Table 2. Combine reduced starch saccharified product, cacao, and emulsifier, heat to 115 ° C while mixing, add milk protein to this, mix well. Add brown rice flakes and mix. While cooling this, it is rolled to about 8 mm and cut into caramels of an appropriate size.
The obtained cereal food composition was evaluated in the same manner as in Example 1. The results are shown in Table 2.
[0018]
[Table 2]

[0019]
Examples 5-7
A collagen peptide was further added to the raw material used in Example 2, and a cereal food composition was produced in the same manner as in Example 2 with the formulation shown in Table 3, and the same evaluation as in Example 1 was performed. The results are shown in Table 3.
[0020]
[Table 3]

[0021]
【The invention's effect】
The cereal food composition according to the present invention has improved hard texture and can be provided as a cereal food composition having a softer texture than conventional cereal foods.
As described above, the cereal food composition according to the present invention has improved texture, mouthfeel and the like as compared with the conventional cereal food composition.

Claims (1)

A cereal food comprising 100 parts by weight of cereal flakes or cereal puffs, 70 to 110 parts by weight of reduced starch saccharified product and 30 to 100 parts by weight of milk protein.