JP4257324B2 - Manufacturing method of nutritionally adjusted food with solid thickness - Google Patents

Description

  The present invention includes a prescribed amount of energy (calories) per meal and nutritional components such as carbohydrates (sugars, fibers), lipids, proteins, vitamins, minerals, etc. The present invention relates to a method for producing a nutritionally-adjusted food that is molded and fired into a solid thick form.

The nutritionally-adjusted food molded and burned into a solid thick form targeted by the present invention resembles biscuits and butter cookies in terms of appearance, food ingredients, etc., but their properties are completely different.
According to the fair labeling standards, "Biscuits are made from wheat flour, sugar, edible oil and salt, and raw materials such as starch, dairy products, egg products, swelling agents, food additives, etc. It means a food produced by using a mixer, a molding machine, and a biscuit oven with the added one. "

  The nutritionally adjusted food in the present invention is superficially similar to conventional biscuits in appearance, raw materials, manufacturing equipment, manufacturing process, etc., but it is extremely bad when using conventional biscuits and cookies manufacturing principles, manufacturing methods, The product is hard and difficult to eat.

The reason for this is that the nutritionally adjusted food of the present invention contains a large amount of nutrients, that is, carbohydrates (sugars, fibers), lipids, proteins, vitamins, minerals, etc., each in a determined amount. is there.
Each substance may be added as a raw material for biscuits and cookies, but when doughs containing these substances are produced according to normal cookie manufacturing methods, biscuits and cookies are used for foods that have completely different physical properties, texture and taste. It becomes a hard product like animal feed that cannot be tolerated.

  When producing nutritionally-adjusted foods with these nutritional substances added and mixed, in order to obtain shortness, which is the first characteristic of an easy-to-eat texture, wheat flour is selected in consideration of the protein content of the flour. There is a need. Aside from which flour is used, it is important not to knead with water and not to produce so-called wheat protein gluten.

  In addition, in nutritionally adjusted foods, in addition to egg products, dairy products, nut products, etc., which have a high protein content, wheat protein, soy protein, milk protein high-concentration protein powder must be added in excess of the protein content of wheat flour. Therefore, the amount of protein inevitably increases, and when baking, the shortness is lost due to this protein component, resulting in a product that is hard to eat.

  Moreover, when 50-60 parts or more of fats and oils are added with respect to 100 parts of flour by lipid adjustment, the creaming property (property of embedding air or embolization property) increases, and when the oil temperature is near room temperature, the creaming property is further increased. As a result, the dough becomes loose, and it becomes difficult to form a solid thickness, and at the same time, the fats and oils are melted by heating and baking, and the shape becomes indefinite. Moreover, the product using this expands by air bubbles, and not only the volume increases but also a nest is formed inside.

  The conventional manufacturing method is suitable for a homemade cookie with an irregular shape that has a light touch (crispy feeling) that embraced a lot of air, but with a solid thick shape, the amount of calories and nutritional components per bottle Cannot be used in nutritionally adjusted foods that are compact and edible.

  Vitamins and minerals are added in powders or liquids, and there are problems with the taste of having a peculiar smell in nature, the taste of metal, rough, and powdery, but the biggest problem As vitamins are vulnerable to heat, it is difficult to add vitamins to products that are baked like biscuits and cookies and burnt flour, except for the relatively heat-resistant vitamin B group, especially vitamin C, which is vulnerable to heat. It is a common theory that disappears and cannot be added. That is, it has been difficult to add nutritional substances such as vitamins and minerals to baked confectionery-like foods such as biscuits.

  In the case of biscuits and cookies, the main ingredients are flour, fats and oils, sugar, and salt as shape forming materials, and the purpose is a delicious taste product with a crisp feeling. On the other hand, in the case of the nutritionally adjusted food of the present invention, nutritional components such as proteins, lipids, carbohydrates (sugars, fibers), minerals, vitamins and the like are the main components, and the raw materials such as wheat flour, margarine, various protein powders, minerals Formulations, vitamin preparations and the like are blended for nutritional prescriptions, not for preference.

  However, as a food for people with a lot of stress, such as sick, semi-healthy, diet, beauty diet, lack of appetite due to lack of sleep, fifth lunch in sports, etc. It must be a good thing. For this purpose, it is necessary not only to adjust nutrition, but also to add a taste-functional component rich in nutritional components, or a food nutritional component that improves the touch feeling.

  The object of the present invention is to provide a moist touch and taste with a solid thick shape while containing a prescribed amount of energy, carbohydrates (sugars, fibers), lipids, proteins, nutrients, vitamins and minerals per serving. An object of the present invention is to provide a production method capable of obtaining a nutritionally-adjusted food that is a baked product having a good texture with a dry throat.

  Another object of the present invention is to provide a production method capable of obtaining a nutritionally adjusted food in which a necessary amount of vitamin C remains even after baking a dough containing vitamins, particularly heat-sensitive vitamin C, as a raw material. is there.

(Outline of nutritionally adjusted food)
The outline of the nutritionally adjusted food in the form of a solid meat as the object of the present invention is as follows.
1) A small and light solid food product with a solid thickness of about 20 ± 4g per weight, standard size (± 10mm) of length 75mm, width 25mm, and height 18mm.
2) Energy per bottle is 80 to 100 kcal, and 2 to 5 is 200 to 500 kcal per serving. Preferably, the energy per serving is 100 kcal and the energy per serving is 400 kcal.
3) The standard range of nutrition adjustment per serving is as follows. 18-93 g of carbohydrates, 5-25 g of lipid, 7-20 g of protein, 1-5 g of fiber, vitamin 1 / 2-1 / 7 daily requirements, mineral 1 / 3-1 / 6 daily requirements, linoleic acid 0. 6g or more.
That is, the nutritionally adjusted food of the present invention contains nutrients so as to contain 40 to 83% by weight of carbohydrates, 10 to 38% by weight of lipids and 7 to 24% by weight of proteins with respect to the total solid content of nutritional components (excluding fiber). The amount of each raw material is determined according to the prescription.
4) The texture is a non-homogeneous aggregate of grains that is soft, moist, and has a good texture that feels soft and has a good texture, and mainly has physical properties obtained by heat denaturation of protein and gelatinization of starch.
5) A nutritionally balanced diet having nutritional components corresponding to nutritional supplementation, dietary care, loss of appetite, beauty diet, sports, etc., and a necessary amount of the nutritional components, mainly for adjusting the physical condition of healthy people.

In the present invention, trials were repeated as to what raw materials to supply the necessary nutritional components, and the blending ratio of each raw material was obtained so as to exhibit an excellent texture with a solid thickness shape. .
Table 1 exemplifies the composition of the nutrients added for each use and the raw materials corresponding to the nutrients. The nutritionally adjusted food can be adapted to health foods, sports foods, and medical foods by appropriately changing the raw materials and the amount to be blended.

(Selection of nutritionally adjusted food materials)
Next, a method for selecting and adjusting the raw materials for each nutritional component of the nutritionally adjusted food will be described.
Nutritional carbohydrates are composed of carbohydrates and dietary fiber, and 75% of the carbohydrates are supplied by powdered foods for dough production of cereals, potatoes, beans and seeds. 20% of the carbohydrates are supplied by granulated sugar as a carbohydrate or other sugar adapted for purposes such as a healthy diet. The remaining 5% is supplied by carbohydrates contained in other raw materials. In addition, the dough-generating powdered food supplies about 35% of the total energy.

  Fiber refers to indigestible ingredients in foods, and is a carbohydrate that is not absorbed as a nutrient. Since the amount of plant fiber contained in natural ingredients is small, it is difficult to adjust 1/3 to 1/5 of the target intake per day with food ingredients such as flour, and it is necessary to add dietary fiber separately. is there. However, dietary fiber is usually problematic in terms of physical properties and taste. For example, konjac powder absorbs 30 times as much water, and therefore absorbs water 10 times or more of the water produced from other raw materials. If the water is insufficient, most of it remains as solid fibers, so that it has a hard and rough texture that makes it feel like you want a lot of water and use it in your throat.

  Therefore, it is not added to nutritionally-adjusted foods, such as nutritionally-adjusted foods that emphasize taste, and large intestine-tested foods, where fiber remains as a residue. It is desirable to add 1 to 5% by weight of a soluble polysaccharide or resistant starch or the like. The indigestible polysaccharide or the indigestible starch is added to the raw material fats and oils during the production of margarine or added by stirring and mixing with margarine or the like in the adjusting step. Since these fibers are difficult to absorb moisture by fats and oils, predetermined physical properties and taste can be obtained.

As the lipid supply source, solid fats and oils that are solid at room temperature are used in the present invention.
The melting point is the physical property of solid fats and oils and has the most influence on the physical properties of nutritionally adjusted foods. Most preferred are solid fats and oils having a melting point of 33 ° C. or lower and the ratio of solid fat to liquid fat is about half at around 16 ° C. By using solid fats and oils having such physical properties, a nutritionally-adjusted food that is soft, moist, and has a good texture over the throat is obtained. Examples of solid fats include margarine, butter, peanut butter and chocolate.

Margarine is made by adding fermented milk, salt, vitamins, etc. to animal and vegetable oils and fats, emulsifying them, and kneading them into a butter shape. In particular, as a nutritionally-adjusted food, the fatty acid composition is adjusted using vegetable oils such as cottonseed oil to ensure the linoleic acid content of essential fatty acids is 18% or more, and if it is margarine with less shortness, nutrition adjustment The texture of the food can be made soft and soft.
Furthermore, a material other than the raw materials prescribed for the production of margarine, such as chocolate, peanut butter, fragrance, polydextrose, which is an indigestible polysaccharide, and the like is used as a margarine processed product (hereinafter referred to as processed margarine). . If processed margarine is used, there exists an advantage which can add other raw materials, such as fat-soluble vitamin A, D, E, and a dietary fiber, uniformly in a product.

  A mixture of fresh butter and margarine added is called compound butter. Since fresh butter is a natural product, physical properties such as melting point may differ slightly. Therefore, since properties such as physical properties can be prepared when compounded with margarine, the quality is constant, and quality control is facilitated when producing a standard product such as a nutritionally adjusted food. In addition, there is an advantage that the linoleic acid content of the product can be increased by compounding with margarine having a high linoleic acid content.

  When adjusting animal fat and vegetable fat, which are said to be suitable for intake of lipids, to 1: 2, butter is used as animal fat and margarine is used as vegetable fat in advance. Keep compounding. Normally, when compounding, butter is dissolved in advance and mixed in the margarine manufacturing process, but the emulsification of the butter is broken and the physical properties and flavor of the butter are lost. Therefore, in the present invention, the butter was loosened to about 20 ° C., and a facility for post-mixing with the margarine processed product was manufactured and compounded. According to this method, the flavor and physical properties could be maintained even when about 25% by weight of butter was mixed.

Peanut butter is made by adding margarine, butter or mable syrup to a paste obtained by grinding peanut and kneading it into a butter. The peanut butter is used to add flavor to the product and increase the content of proteins and lipids.
Chocolate is made by extracting cacao oil and fat from cacao beans, returning a portion of cacao oil and fat and food oil or food oil to cacao, and processing it into chocolate. The Chocolate is preferably mixed with margarine and used as a margarine processed product.

  The protein is supplied with more than 35% by wheat flour, but it is desirable to use thin wheat flour with a low protein content (6.5-9%, preferably 7-8%) as wheat flour. By using thin wheat flour, the amount of gluten produced by wheat protein is reduced as much as possible to prevent the product from becoming hard due to gluten. The starch in the flour absorbs water, and the starch is gelatinized by heating by baking. Contributes to the formation of a soft and soft texture similar to cooked rice.

  Strong flour with a high protein content (12 to 13%) has a rough texture, and even if it is used, the use limit is preferably within 30% by weight of the total flour. When strong powder is kneaded, it absorbs water to form a thick gluten film, the dough becomes more viscoelastic, and the baked product has a hard texture. Moreover, when there is little water, although gluten is hard to come out, it will become a powdery texture.

In addition to wheat flour, protein in food raw materials used as a taste functional component, texture nutrition component, and liquid nutrient component is used as the protein component. Furthermore, the lack is supplemented with milk protein powder, soybean protein powder, wheat protein powder, powdered milk, skim milk powder, powdered egg and the like.
Since 1 g of protein corresponds to 12.5 g of wheat flour, it is important to use a small amount of protein powder in combination with a high concentration of protein powder in order to reduce the effect of the protein on the texture.

  Milk protein powder has a casein odor and is characterized by softening the dough. Soy protein powder has a foamy and soy odor, and a texture that is powdery, and wheat protein powder has a gluten odor, making the appearance of the product dark gray and a firm texture. Both have a common emulsifying power and gelling power, and the baked product swells or becomes hard and exhibits a dry bread-like texture. Therefore, when a prototype test was conducted, milk protein powder (protein content of 90% or more), soybean protein powder (protein content of 80% or more) and wheat protein powder (protein content of 70% or more) having different characteristics were respectively 2: It was found that when a protein mix mixed at a ratio of 1: 1 was used, a product having a good appearance and a good texture without odor was obtained.

Vitamins Among the vitamins, water-soluble vitamin C, called ascorbic acid, is highly acidic, denatures proteins, and changes the physical properties of the dough. Use coated ascorbic acid preparations to reduce the effect. Not only changes in physical properties, but also reduces browning due to oxidation of vitamin C during baking and storage of the product, preventing the product from becoming darker. According to the confectionery handbook, it is said that heat-sensitive vitamin C cannot be added to baked confectionery such as biscuits.

In the case of the nutritionally-adjusted food according to the present invention, the heating loss of vitamin C is expected to be 40% and the loss due to oxidation during storage of the product is expected to be 30% by boiled baking instead of baking in the baking process. By adding in addition to the above, vitamin C can be left in the product in a sufficient amount. The required amount of vitamins per serving to be included in this nutritionally adjusted food is based on 1/2 to 1/7 of the daily requirement, but vitamins are also included in natural ingredients. What is necessary is just to add 70-200 weight% of a label required quantity as a vitamin preparation added in.
Vitamin B1, B2, B6, B12, trace components such as niacin, folic acid, pantothenic acid, etc. are mixed with ascorbic acid, then mixed with minerals, protein powder, emulsified and mixed with processed margarine, salted whole egg, and finally Is added to the flour dough by dispersing and mixing.
In addition, fat-soluble vitamin A, D, or E can also be added to the raw material fats and oils when manufacturing a margarine. Vitamin A, D, or E is preferable when added directly to the raw oil or fat because it stabilizes.
The following Tables 2 to 4 illustrate vitamin mixes as additive components. Vitamins listed in the table below are mixed as a blending component.

Minerals The preparations added as minerals, combined with organic substances such as sodium iron citrate succinate, not only have better absorption in the body than inorganic substances such as ferric sulfate, but also quality and taste such as oxidation of fats and oils. Good with little effect on texture. However, like calcium, organic calcium powder, which is close to food that is crushed beef bone meal, fish bone powder, eggshell powder, etc., requires a large amount due to its low calcium content. Become. In such a case, the use of calcium carbonate with a white color and a high content reduces the influence on the appearance and texture. The same applies to magnesium carbonate. Minerals should be added in an amount of at least 10% in consideration of the absorption rate in the body. The required amount of minerals per serving to be included in this nutritionally adjusted food is based on 1/3 to 1/6 of the daily requirement, but minerals are also included in natural materials, so labeling is required Additional mineral preparation is added to the raw material so as to increase the amount by 10%. The amount of mineral preparation added to the raw material is usually 70% by weight or more of the required amount for the label.

1 type or 2 types selected from the group which consists of a taste functional component and a texture nutrition component can be used as an auxiliary material.
Examples of taste functional components include almond powder, cheese powder, fruit powder, vegetable powder, cacao powder, naringin powder, and amino acid powder.

  Cocoa powder, naringin powder, and the like as taste functional components add not only taste but also trace nutrient components having functionality to nutritionally adjusted foods. Almond flour, cheese flour, etc. not only characterize the taste, but also serve as a supplement for protein components. For example, the amount of protein per serving of 400 kcal can be formulated to a standard required amount without impairing the taste to 7 to 14 g. Sesame grains can be prescribed to a protein mass of 15 to 20 g within a sesame taste range, and are required for athletes and the like. Almond flour has a rough texture and is used instead of flour to reduce sticking to teeth. Cheese flour has a high protein content of 35%, and it has a rough texture to improve the texture.

  Granules such as almond grains, peanut grains, fruit peel grains (lemon peel grains, etc.), sesame grains, and vegetable grains as texture nutritional ingredients have a chewy texture and the texture of the entire nutritionally adjusted food. It has the effect of touching. These foods are also important as a supplement source for natural nutrients such as proteins, minerals, vitamins, and linoleic acid.

  Carbohydrates are supplied from carbohydrates and other materials, while the remaining 20% is supplemented by sugars such as sugar as sweet, granulated sugar, glucose as an energy source, fructose, and healthy oligosaccharides. In particular, granulated sugar has a function of imparting a good sweetness to the product and assisting in pulverizing the solid fats and oils into fine granules when they are stirred and mixed with the solid fats and mixers.

(Method for producing nutritionally adjusted food)
Production method of the present invention for producing a nutrition adjustment foods such solid thick form, energy and carbohydrate predetermined nutritional formula weight, lipids, proteins, as well as containing nutrients consisting of vitamins and minerals, etc. And having a solid thickness form in which the ratio of the carbohydrate, lipid and protein is 40 to 83% by weight of carbohydrate, 10 to 38% by weight of lipid and 7 to 24% by weight of protein based on the total solid content of the nutritional component. In the method for producing a nutritionally adjusted food , a solid fat or oil having a melting point of 33 ° C. or lower that forms a solid at normal temperature, and the ratio of solid fat to liquid fat is 40% to 60% at 16 ° C. ± 3 ° C., first powdered nutritional component materials, the liquid nutritional component materials and cold process for cold storage respectively submaterial, solid fats and oils are cold in the cold process and the first powdered nutrients material a vertical mixer Mixed with stirring, in addition the first grinding the solid fats in the finely divided powdered nutrients material mixing step to uniformly disperse in the liquid nutritional component materials that are cold to the mixture obtained in the mixing step When producing a cream by stirring and mixing, a cream in which fine solid oils and the first powdered nutritional component material are dispersed by mixing quickly and rapidly with a vertical mixer to prevent air inclusion An emulsification step,
A part of the solid fat in the solid fat is changed to a liquid fat by mixing and stirring the second powdery nutrient component material maintained at a higher temperature than that of the cream in the cream obtained in the emulsification step. The dough producing process for producing the dough, and the dough obtained in the dough producing process is softly pressed and molded into a solid thick form, and the product temperature immediately before insertion into the oven is 16 ° C. ± 3 ° C. A molding step for controlling the environmental temperature to be , and a firing step for firing the molded product obtained in the molding step in an oven so that the product temperature of the molded product is 70 ° C. to 100 ° C. It is characterized by.

  As the first powdery nutrient component material, powdered saccharides, protein substances, vitamins and minerals, and other powdery auxiliary materials are used. As the protein product, protein powder, powdered milk, skim milk powder, powdered egg and the like are used. As the liquid nutrient component material, whole eggs (raw eggs), salted whole eggs, milk, soy milk, liquid sugars such as oligosaccharide syrup and the like are used. The second powdered nutritional ingredients are wheat, rice flour, fresh powder, buckwheat flour, corn flour, sweet potato flour, potato flour, soybean flour, almond flour and other grains, potatoes, beans, seeds Powdered food is used. Of these, flour is mainly used. Among wheat flour, soft flour is most preferable.

  Whole eggs, salted whole eggs, milk, soy milk, and the like used as liquid nutritional ingredients serve as a protein supply source, and the moisture contained in the ingredients serves as a binder when making the dough. Furthermore, since these materials have a flavor unique to the materials, they can also be referred to as taste nutrients. When water is used as a binder, gluten contained in carbohydrate-based foods such as wheat flour elutes, and the viscoelasticity of the dough becomes higher and the baked product becomes harder, but the moisture contained in these materials suppresses gluten elution. Therefore, the fired product can be prevented from becoming hard. In particular, salted whole eggs are prepared by adding 10% sodium chloride to raw whole eggs to give preservation, but salt is used as a salty season rather than sodium supplementation. For the same purpose, liquid saccharides such as oligosaccharide syrup are used. These saccharides are used as a carbohydrate as a source of calorie supplements, as a binder, and for imparting flavor and sweetness. Water as a binder can be used as needed, but it should be kept to a minimum as it can cause gluten to elute.

  Salt is used as a seasoning, but the salt amount of 1% in the product is secured by combining 10% salt in the whole salted egg, 3% salt in cheese, 1% salt in fats and oils. Used to adjust the taste. Other seasonings such as miso, soy sauce, amino acid seasonings, sodium glutamate and the like can be added as necessary.

  In the cooling process, the first powdered nutritional ingredients such as solid fats, sugars, protein, vitamins and minerals, and liquid nutritional ingredients such as raw eggs and salted whole eggs are subdivided into trays in the order of mixing. One batch is stored in a rack and stored in a refrigerator at a product temperature of -1 ° C to 4 ° C, preferably 0 ° C to 3 ° C.

  In the mixing step, the solid fats and oils, saccharides, protein, vitamins and minerals that have been kept cold in the cooling step are mixed with a mixer.

  In the emulsification step, a liquid nutrient component material such as a refrigerated raw egg or a whole salted egg is added to the mixture obtained in the mixing step and stirred to produce a cream. At this time, the temperature is preferably controlled so that the product temperature of the cream is 6 ± 2 ° C., and the ratio of the solid fat and the liquid fat in the cream is preferably 70 to 80% of the solid fat.

  It is preferable to mix a taste functional component and a texture nutrient component after a cream production | generation process. In particular, these granular materials have an effect of preventing the wheat flour from absorbing water and kneading in the next step to prevent gluten from appearing, so it is effective to add these before mixing the flour.

  In the dough production process, the cream obtained in the emulsification process is mixed with, for example, flour, which is a second powdery nutrient component material maintained at a temperature 15 ± 2.5 ° C. higher than the cream temperature, and both are stirred. The dough is produced while changing a part of the solid fat in the solid fat into liquid fat. In this step, a dough like a lump of soft granular material with solid fat as the core is obtained. At this time, the temperature is controlled so that the temperature of the dough becomes 12 ± 2 ° C.

  In the mixing step, the emulsifying step and the dough producing step, the materials must be mixed using a vertical mixer at high speed and in a short time so as not to form a protein film. When mixed with a horizontal spiral mixer at low speed for a long time, gluten comes out, and the texture of the product becomes firmer and the mouth feels a little bitter. A vertical bowl mixer is preferably used as the vertical mixer.

  In the mixing process, the solid fats and oils are refined by stirring and mixing the lump of processed margarine and compound butter, which are solid oils and solids cooled and hardened in the cold-retaining process, together with the first powdered nutrient component material. Grind into granules and disperse uniformly in the powder material. First, using a vertical bowl mixer equipped with a leaf-type beater, the rotation speed is 110 rpm, and the mixture is stirred for about 15 to 30 seconds. Next, the rotational speed of the vertical bowl mixer is increased to 140 rpm and stirred for 25 to 40 seconds. By this stirring, the surface of fine solid oils and fats dissolves into liquid fats, and vitamins, minerals and protein powders are mixed in the liquid fats on the surface. Thus, the protein powder mixed with the oil becomes difficult to absorb water, and the property change can be prevented.

  In the emulsification step, for example, salted whole eggs, which are liquid nutrient component materials, are put into the above mixture and stirred at a rotational speed of 210 rpm for 25 to 40 seconds. By rapidly stirring and mixing in this manner at high speed, a cream that does not entrap air is obtained.

  In the next step, the powders of the taste functional component and the texture nutrition component are added, the rotation speed of the mixer is 120 rpm, and the mixture is stirred for about 25 to 40 seconds.

  In the dough generation step, after adding the flour, the rotational speed of the vertical mixer is lowered to 100 rpm and stirred and mixed for 60 to 85 seconds.

  In the conventional method for producing soft biscuits, the mixture is agitated and mixed for a long time with 20 minutes of emulsification and 20 minutes of kneading for dough generation. ~ 110 seconds, 85-125 seconds in the dough generation chaos, even if a loss time is included, within a total of 5 minutes stirring, the material is mixed roughly, and the adverse effects on the dough due to the addition of high protein It is possible to obtain a product with an easy-to-eat texture.

Molding Normally, the stretch-type molding device used for molding confectionery cookies pushes and spreads the dough with a belt and a roller to form gluten, changing the properties of the dough, and the baked product is hard and savory texture that is hard to eat It becomes different from the prescribed physical properties of the nutritionally adjusted food. In the extrusion molding apparatus, the dough placed in the hopper is pressure-twisted and fed through a sealed path by a screw conveyor to form gluten. Even when extruded from the tip nozzle, a protein film is formed on the surface, and a nest is formed inside the baked product. Neither of them results in the desired texture of the nutritionally adjusted food being destroyed by molding, and cannot be used.

In order to eliminate such drawbacks, the present invention has devised a method of softly pressing and solidifying the dough obtained in the dough producing step to form a solid thick form.
In order to realize the method, the dough transferred by the belt conveyor is loosened into small chunks, and then sent by a screw conveyor to a rotating drum having the same circumferential groove as the width and height of the molded product to soften the dough. An apparatus (drum type extrusion apparatus) was designed that was pressed and molded into a continuous bar shape and then cut into a solid wall by cutting with a cutter.

  In the molding process, the ratio of solid fat to liquid fat in the solid fats in the molded product is solid by controlling the environmental temperature so that the product temperature of the molded product immediately before insertion into the oven is 16 ° C. ± 3 ° C. The fat is controlled to be 40% to 60%.

  In the simmering and baking step, simmering and baking is performed at a product temperature of 100 ° C. or less, preferably 70 to 100 ° C., using a fixed or mobile oven. As a result, the starch in the molded product is sufficiently gelatinized to form soft polo polo physical properties, and 50-100% of vitamins such as vitamin C remain. Boiled and baked is a baking method in which starch is gelatinized by steaming carbohydrate-based foods at a relatively low temperature so that the surface is not burnt. Is essential.

In the cold-retaining step, by storing the solid fats and oils, the first powdered nutrient component material, the liquid nutrient component material, and the auxiliary material that are solid at room temperature at low temperatures such that the product temperature is -1 ° C to 4 ° C, In the next agitation process, solid fats that are hardened at low temperature are pulverized into fine particles, and protein powder, vitamins, and minerals adhere to the particles, and there is little air entrainment. A rough dough material is formed. By using this dough material, it was possible to obtain a nutritionally adjusted food with a soft and soft texture.
The influence on the hardness of the product obtained by baking when the cold holding temperature of the material in the cold holding step was 3 ° C. (method of the present invention) and 5 ° C. (comparative example) was examined.
The comparative test was performed with the same conditions in the material mixing step, dough producing step, forming step, and firing step except changing the cold temperature.
For the test, a crushing strength test apparatus (rheometer (FUDOH Rheometer NRM-2010J-CW type) was used. In the test, the tip of the dedicated adapter of the rheometer was placed on a solid-thick product placed on the sample stage. The sample was set vertically at the center of the upper part, a load was applied at a sample stage speed of 20 mm / min, the stress when the sample was crushed on a 2 kg scale was measured, and this stress was used as an index of hardness.
Example of the present invention Comparative example Specimen sample 3 ° C. refrigerated product 5 ° C. refrigerated product Crushing strength test result 890 g 1093 g

As shown in this test result, it can be seen that the hardness of the product is remarkably improved due to the difference in temperature of the cold insulation product.

  In the emulsification process, by adjusting the product temperature of the cream to 6 ° C. ± 2 ° C., the protein powder mixed with the liquid fat around the solid fats and oils forms a smooth milky product with the liquid egg and baked. Thus, a nutritionally adjusted food with a soft and soft texture can be obtained.

By adjusting the product temperature of the second powdered nutritional ingredient material to 15 ° C ± 2.5 ° C, the product temperature of the dough is raised to 12 ° C ± 2 ° C, and the final target product of the molded product immediately before insertion into the oven The temperature is brought close to 16 ° C. ± 3 ° C. to facilitate subsequent product temperature control.

  By adding a second powdered nutritional ingredient material such as flour adjusted to 15 ° C. ± 2.5 ° C. into the cream to produce the dough and maintaining the dough temperature at 12 ° C. ± 2 ° C., The solid fat on the surface of the granular material melts and partially becomes liquid fat, and powdered nutritional ingredients such as wheat flour adhere to this surface, producing a rough dough like granular lump, and the ratio of fat In spite of the large amount, it is possible to mold into a solid thick form without losing its shape.

  In the mixing, emulsification, and dough production process, a vertical mixer is used to stir and mix at a high speed and in a short time, making it easy to eat while suppressing the production of gluten as much as possible despite the large amount of protein added. A product with a feeling can be obtained.

  Kneading and extending like a conventional molding machine by molding into a solid thick form while softly compacted by a special molding machine (drum type extrusion device) consisting of a rotating drum having a circumferential groove in the molding process Therefore, it is possible to prevent the baked product from becoming a hard and messy texture that is difficult to eat, and to obtain a nutritionally adjusted food with a good texture.

In the molding process, the temperature of the molded product immediately before insertion into the oven is controlled at 16 ° C. ± 3 ° C. by controlling the environmental temperature so that the ratio of solid fat to liquid fat in the molded product is 40% to 60% solid fat. Therefore, when this is baked, a nutritionally-adjusted food that is soft and soft and has a good texture over the throat is obtained.

  In the simmering and baking process, simmering and sintering is performed at a low temperature of 100 ° C or less of the molded product, so the starch in the molded product is sufficiently gelatinized to form soft Polo polo physical properties and disappearance of heat-sensitive vitamin C This reduces the rate and provides a nutritionally adjusted food with a high vitamin C content.

  Next, the best mode of the present invention will be described with reference to examples.

  FIG. 1 is a flow for producing a nutritionally adjusted food having a solid thickness. The production method according to the present invention is roughly divided into a pretreatment process, an adjustment process, a molding process, a baking process, and a packaging process. The most important thing in the pretreatment process is to control the temperature of all the raw materials to a set temperature, and to finish the temperature of the agitated and mixed dough to a predetermined temperature under the set environmental temperature.

The “pretreatment” in the pretreatment process is a process relating to temperature control of the components to be blended, that is, a raw material receiving constant temperature storage process.
Each raw material is stored in a constant temperature raw material storage. Processed margarine, salted whole egg, vitamins, taste functional ingredient ingredients, texture nutrition ingredient ingredients to the refrigerator at a preset temperature of 4 ° C, protein powder, granulated sugar, minerals to the ingredient warehouse at a preset temperature of 18 ° C, and wheat flour Is stored in a flour input chamber at a set temperature of 15 ° C. for 2 days or more, and the product temperature is controlled at 15 ± 2.5 ° C. If the product temperature of wheat flour is accepted at 21 ° C or higher, precool in the raw material storage room at 18 ° C.

  Pretreatment includes trituration mixing. Minerals and vitamins with a low blending amount are mixed as a vitamin / mineral mix before being mixed with the mixer in the preparation process to ensure a stable guaranteed amount of content in the product. Various types of vitamin preparations with small amount and balance of iron preparation and vitamin C are doubled in a plastic bag, and the total raw material doubled product and the remaining balance of iron and vitamin C (bag count) are sifted. After performing, it mixes with a powder mixer. The mixing degree was uniformly stirred and mixed with a mean value of 100 ± 5%, range R; 5.0 or less, for example, benzoylthiamine disulfide content as an index among vitamins with a small mixing amount of 1-2%. Confirm.

  Furthermore, the vitamin / mineral mix is mixed with soybean protein powder, wheat protein powder, milk protein powder, skim milk powder, and calcium preparation. The mixing ratio is about 2%, and the mixing degree is controlled in the same manner as the measurement average value 108 ± 9% range R; 6.0 or less, and the mixture is added and triturated so as not to fall below a predetermined amount in the product. Crude and easy-to-coagulate items such as cheese powder and almond powder as a flavoring material are crushed with a cutting mixer, and powder materials such as granulated sugar, fruit powder, cacao powder, and wheat flour are each set to a predetermined mesh. Pass through a vibrating screen. These operations are performed in a pretreatment chamber set at 19 ± 2 ° C.

Incubate with constant temperature, doubling, mixing with mixer, vibrating sieve, weighed raw materials according to the order of emulsification and kneading and mixing in the preparation process, fats and oils, sugars, minerals, vitamins and protein powder mix, salted whole eggs, taste The functional ingredients and texture nutrition ingredients are weighed into small batches for each batch, stored in a dedicated cart, and stored in a cool box with a set temperature of 0 ° C. The product temperature of the raw materials sequentially stored at a pace of 4 units in 2 hours is controlled to be -1 to 4 ° C, preferably 0 to 3 ° C (rack cooling method). For large amounts of flour, as described above, immediately after receiving the raw material, store it in the flour input chamber at a set temperature of 15 ° C for 2 days or more, and finally weigh and convey it with a transport hopper, and mix it with the cold storage raw material at a product temperature of 15 ± 2.5 ° C. To do. This is to finish the dough mixture temperature in the preparation process to 12 ± 2 ° C.

Preparation process Remove the special cart from the cold storage and check the temperature of each raw material. Using a vertical bowl mixer, stirring and mixing of emulsification and kneading are performed in a regulating chamber set at 19 ± 2 ° C.

Emulsification FIG. 2 is a flow illustrating a raw material mixing method.
1st mixing Into a 400L capacity bowl of a vertical bowl mixer equipped with a leaf-type beater, put solid sugars such as granulated sugar, post-mixed butter or processed margarine, minerals, vitamins, protein powder mix in this order. Stir at 110 rpm for 20 seconds. Since most of the solid fats and oils cooled to about 1 ° C. are in a solid fat state, when mixed with granulated sugar, the solid fats and oils are crushed into fine granules by granulated sugar particles.

Second mixing Increase the speed of the vertical bowl mixer and mix at 140 rpm for 30-40 seconds. Mineral, vitamin, protein powder mix powder adheres so as to dissolve in the liquid fat that has begun to dissolve on the surface of fine solid oils.

Third mixed salted whole egg is put into a hopper of a vertical bowl mixer, a mixing switch is turned on, a valve is opened and rapidly stirred at 210 rpm for 30 seconds at a high speed to obtain a cream that does not entrap air. A little more than 20% of the water content of the dough is supplied from the liquid egg to form a cream, but the protein powder mix is agitated quickly so that it does not absorb water. Check the temperature of the cream and manage the cream temperature at 6 ± 2 ° C.

Kneading 4th Mixing Crushing product of taste functional ingredient raw material powder / textured nutritional ingredient raw material grain is put into a vertical bowl mixer and stirred and mixed at 120 rpm for 30 seconds so as to be uniformly dispersed.
Fifth mixing Flour at 15 ± 2.5 ° C cooled for 2 days or more in the flour loading chamber is put into a vertical bowl mixer, and the temperature of the fine solid fats in the cream at 6 ± 2 ° C rises. Roughly mix for 70 seconds at a low speed of 100 rpm in a situation where the proportion of liquid fat on the surface of the kind of grains has increased. The temperature of the dough mixed like a lump of soft granular material with solid fat as the core is 12 ± 2 ° C. As a result, the ratio of solid fat to liquid fat in the solid fat becomes 70 to 80% solid fat.

  A vertical bowl mixer with a 400 L bowl was specially designed and manufactured because at least 140 kg / batch of material had to be processed when the above treatment was carried out industrially. This mixer is specially designed with a leaf-type beater shape, motor capacity, etc. that enable high-speed agitation even at large volumes.

Cream temperature control Confectionery cream has a protein film around the air bubbles that are embraced by agitation, and the fat particles aggregate at the liquid layer interface or liquid layer to ensure a firm structure. When fats and oils of butter cream are used, it is said that those with 20% solid fat and 80% liquid fat are good. However, the nutritionally adjusted food cream has a good state that the protein powder mixed with the liquid fat around the solid fat grains forms a smooth egg-like product with the liquid egg. Contrary to confectionery, it is better that the ratio of solid fat is higher than liquid fat. Therefore, not only fats and oils but also raw materials are cooled in a cool box, and adjusted so that the product temperature of the cream is 6 ± 2 ° C.

  As a method of managing the cream product temperature, the heat capacity (° C / kg) obtained by multiplying the weight of the raw material by the specific heat is used as the coefficient of each raw material, and the product temperature and coefficient of the raw material stored and cooled in the cool box (rack cooling) are multiplied. If the heat capacity is within a predetermined heat capacity range corresponding to the product temperature of -1 ° C to 4 ° C, a management method was devised. As an example, the heat capacity obtained by multiplying 40 kg of used oil and fat by the specific heat of oil and fat of 0.32 is 12.8 ° C./kg. In this case, the coefficient is 13. Similarly, the coefficient of granulated sugar is 4, the coefficient of mineral / vitamin / protein powder mix is 2, the coefficient of whole egg is 6, and the coefficient of taste / texture ingredients is 5. In this method, if a constant temperature keeping raw material for each batch has a non-standard temperature of -1 to 4 ° C, the cumulative amount obtained by multiplying the product temperature and coefficient of each raw material is within a heat capacity range of -30 to 120. The temperature is 4 to 8 ° C., which is an evaluation method for passing.

Dough temperature adjustment The temperature control of the dough of the nutritionally adjusted food is managed by using the heat capacity as a coefficient in the same manner as the raw material and cream.
(Cream weight 85.8 kg) × (cream specific heat 0.47) = heat capacity 39.8 = coefficient = 40
(Wheat flour weight 58.4 kg) × (wheat flour specific heat 0.36) = heat capacity 21 = coefficient = 21
(Mixer bowl weight 80 kg) × (bowl material specific heat 0.12) = heat capacity 9.6 = coefficient = 10
If the cream temperature range is 4 to 6 ° C, the heat capacity range is 160 to 320, the flour temperature range is 12 to 17 ° C, and the bowl temperature range is 11 to 15 ° C. The range of the numerical value obtained by adding the amount of heat radiation 163 is 700 to 1000. When the individual product temperature is out of the range, the product is accepted if the accumulated value obtained by multiplying by the coefficient is in the range of 700 to 1000, and the product temperature of the fabric is 12 ± 2 ° C.

Floor The chaotic dough is transferred to an extruder, loosened into small chunks with a rotating comb-like stick, and sent to a molding machine hopper. The environmental temperature of the floor is set to 19 ± 2 ° C., a blowout outlet of cold air of 17 ° C. is installed around the dough, and the temperature of the dough small mass is controlled to 12.5 ± 2 ° C.

Molding process A new drum-type extrusion apparatus was devised and used in this example. A continuous bar-shaped molded product discharged from a rotating drum having grooves of the same size as the width and height of the molded product, a screw conveyor that feeds the dough and a screw conveyor that feeds the fabric forward, A hole is made with a pin wheeler, and at the same time, it is cut with a cutter to form a solid thick molded product.

  The dough thrown into the hopper is controlled to an amount that can be carried on a spiral screw conveyor, and is controlled by a sensor so that the dough is forced to be pushed and kneaded by the screw conveyor and the physical properties do not change. The dough packed in the circumferential groove is fed out as a continuous single bar-shaped molded product without excessive pressure by rotating the drum. In the meantime, a rice grain-like dough, in which cream and wheat flour with a solid fat added to the core are roughly mixed, is molded into a solid thick shape without crushing like a sushi in a rotating groove.

  After that, a hole is made from the upper part to the lower middle part by a plurality of needles with a pin wheeler, and at the same time, it is cut to a predetermined dimension in the length direction with a shaping cutter and transferred to an oven ferry of a conveyor. The size of the molded product having a solid thickness is suitably about 22 g in weight, 67 mm in length, 16 mm in height and 19.5 mm in width.

Conveyor The molding room is set to 17-19 ° C, and the cold air of 17 ° C blows out toward the molded product on the molding machine, cutter, and conveyor, and the product temperature of the molded product is 13 ± 2 ° C and 14 ± 2 ° C on the conveyor. I manage. The product temperature is controlled at 16 ° C. ± 3 ° C. at the end of the oven ferry and at the entrance of the band oven.

Firing process When using a fixed peel oven, the molded product controlled so that the temperature of the molded product at the entrance of the oven is 16 ± 3 ° C. is placed in the oven and is kept at a low temperature of 160 ± 10 ° C. for about 20 minutes. Boiled and heated. The boiled and baked product is once taken out of the oven for a time of 1 minute or less per tray, and after the coarse heat of the baked product is removed, it is again carried into the tray and dried by heating for 10 minutes. By this baking method, about 65 to 75% of vitamin C was successfully left.

In the test example thus baked, when 37 mg of vitamin C was added per serving, 27 mg remained after baking, resulting in a residual ratio of 73.5% vitamin C.
Moreover, according to this baking method, it does not collapse into an indefinite shape like a cookie, and it has a uniform shape and a solid thickness suitable for packaging.

  The standard size of the molded product is a rectangular shape with a length of 65 mm, a height of 15 mm, a width of 19 mm, and a weight of 21.7 g. The standard size after firing and cooling is a length of 73 mm, a height of 15 mm, and a bottom surface width. The fired product has a trapezoidal shape with a slightly wider bottom surface than the top surface of 24 mm, top surface width 21 mm, and weight 19.7 g.

Next, the case of firing using a mobile band oven will be described.
The mobile band oven used in this example is of a type in which a dough-molded product is placed directly on a steel band conveyor that rotates in a tunnel-shaped furnace body and fired. The furnace body is divided into three zones, A total of 72 gas burners are installed diagonally at the top and bottom of the band and numbered. Two open / close dampers are provided in the upper part of each zone to exhaust the furnace temperature and exhaust the steam. If the environmental temperature of the firing chamber is maintained at a constant temperature such as 30 to 32 ° C., the temperature in the furnace body is also stabilized. A gas burner is selectively used to boil and bake.

First Zone Molded products aligned and conveyed by the oven ferry are transferred onto the band and enter the first zone. The lower zone gas burner in the first zone was ignited from No. 1 to No. 8 and No. 12, the furnace temperature was set to 200 to 210 ° C., the band surface temperature was 128 to 132 ° C., and the burned product band was touched Roast the bottom with strong fire, mold the width and length of the bottom of the fired product, set the upper fire gas burner to No. 10, set to 170-160 ° C, heat from the top of the fired product with medium heat, When the product temperature of the fired product rises, the fired product swells upward due to the internal steam, and the height is determined. The damper is closed so that steam is trapped, and steamed, but if it dries too much, replenish with heated steam. The temperature of the fired product is steamed from 16 ° C. and rises to about 73 ° C. Proteins are heat denatured and starch begins to gelatinize.

Second Zone The lower flame of the second zone is ignited at Nos. 16, 20, and 24 and set at 125 to 137 ° C, and the upper flame is ignited at Nos. 14, 18, and 22 and set at 135 to 145 ° C. A quarter of the gas burner is used to lower the temperature in the furnace and boil without burning the fired product in a low heat of 120 to 150 ° C. That is, the starch inside the fired product is gelatinized. The product temperature of the baked product rises from 73 ° C. and is maintained at about 97 ° C., and is sufficiently gelatinized to form soft Polo polo physical properties, and vitamins such as vitamin C remain at 50 to 100%. Close the damper at the front of the furnace and be careful not to let the steam escape. The rear damper opens and exhausts so that the furnace temperature does not rise too much.
If the baked product is overheated and dried too much, it is dried before the starch is gelatinized, and the flour is baked and hardened as it is. That is, the temperature in the furnace is not set to a high temperature at which the flour is roasted, but is set to a low value so that the temperature of the baked product is maintained at 70 to 100 ° C. where the starch of gelatin is gelatinized. is important.

Third Zone In the third zone, the fired product which has been sufficiently gelatinized by heating in the second zone and baked and hardened is dried until it reaches a predetermined moisture content. The top fire uses 25, 28, 31, 32 burners, is set to 140-150 ° C. and is dried from the top. Use only 28 and 32 lower flames and set the temperature to 120 to 125 ° C. so that the bottom surface in contact with the band does not burn. The temperature of the band is about 122 to 128 ° C., the upper periphery of the band is 110 ° C., the temperature of the fired product is up to 103 ° C., the dampers are all opened, and the exhaust is constantly exhausted and dried so that no steam is accumulated.

Cooling The fired product, which has been fired for about 25 to 31 minutes at a furnace temperature of 160 ° C. or less and still hot, is cooled by a spiral cooler. Set the ambient environment to 25 ° C with a cooler and the humidity to RH50-60% or less, cool on the spiral conveyor for 30-40 minutes or more, lower the temperature of the fired product to 25 ± 5 ° C at room temperature, Make moisture uniform.

Size of fired product In the embodiment using the steel band oven, the standard size of the fired product, the length of 75 mm or less, the width of 25.5 mm or less, the height of 18 mm or less, and the weight of 20.5 g or less, a three-way pillow package containing two fired products. The film width is 156 mm and the film cut length is 125 mm. The shape of the fired product is trapezoidal in the longitudinal section, but the bottom size is determined by the temperature control of the first zone lower flame in the case of a steel band oven, so if the lower flame is slightly strengthened, the vertical section may be made square. It is possible, and tight packaging is also possible.

  The moisture content of the baked product is about 7%, corresponding to a water activity of 0.55 to 0.65, which is higher than 3% or less of the biscuits and gives a moist feeling to the texture of the baked product.

Residual rate of vitamin C after baking Three zones of steel band oven are basically divided into roasting, steaming, ripening and heating and drying. Vitamins remain by a baking method in which gelatinization is performed for 10 minutes or longer and the protein is heat-denatured. When using a band oven, the residual ratio of vitamin C is about 70 to 90% and average 80 ± 5%, and the loss due to baking is about 20%, and the baking loss when baking at 160 ° C. for 30 minutes in a peel oven is 30 10% less than%.

  In addition, the temperature in the second zone of the steel band oven is lowered by about 10 ° C. from the upper flame 145 ± 5 ° C., the lower flame 135 ± 5 ° C. to the upper flame 135 ± 3 ° C., and the lower flame 125 ± 3 ° C. When the setting range was also reduced, the average residual ratio of vitamin C was 86 ± 1%, and the firing loss was further reduced by 5%.

Packaging process In the case of nutritionally-adjusted foods, quality changes such as browning due to aminocarbonyl reaction promoted by the addition of protein and sugar as ingredients, deterioration of fats and oils, deterioration of added nutrients such as vitamins, especially preservation of vitamin C It is important to prevent and suppress browning and disappearance due to oxidative degradation in the packaging. In addition, in the case of a nutritionally adjusted food, the moisture corresponding to the water activity of 0.55 to 0.65 is as high as about 7%. Therefore, it is necessary to use a packaging material in which an aluminum foil impermeable to moisture and oxygen is bonded, and to replace the oxygen with a gas such as nitrogen gas and seal and package.

Usually, when confectionery is continuously packaged, a three-way pillow gas replacement packaging machine is used, but there is no vacuum deaeration as in the vacuum packaging machine, and only gas is injected into the bag, and the gas replacement rate is poor.
In the pillow gas replacement packaging, the following improvements were made to increase the gas replacement rate.
That is, before performing pillow gas replacement packaging, the product is vacuum deaerated in advance by a vacuum deaerator until it reaches −50 to −76 CmG, and once that value is reached, the vacuum deaeration is once released. After performing this operation, when pillow nitrogen gas replacement packaging was performed at a gas flow rate of 45 L / min as usual, the gas replacement rate including air in the product was 92 to 97%, and the average was 95 ± 1%.

  This vacuum degassing need not be performed immediately before, and was effective even for a test product performed one day or more ago. Industrially, the vacuum chamber is lowered from the upper part of the product on the rubber belt conveyor conveyed to the pillow packaging machine, covered with vacuum, deaerated and released while running, and then the product is aligned and replaced with pillow nitrogen gas. When packaging was carried out as usual, gas replacement of 90 to 95% or more including air inside the product was achieved.

Vitamin C residual rate was 60% when 95% gas replacement packaging was performed by conventional vacuum packaging machine gas replacement packaging and stored at 50 ° C. for 2 weeks. The residual rate of the test product with 96% gas replacement in the packaging machine was about 78%.
The residual rate of vitamin C is clearly better when the gas replacement packaging is performed after vacuum degassing, and this difference is due to the oxygen inside the product being replaced with nitrogen gas.

  In a storage test at 40 ° C. for 2 months, the residual rate of vitamin C is 70 to 90%, an average of 78 ± 9%, and the storage loss is expected to be about 20%, 95% by the above-described conventional vacuum packaging machine gas replacement packaging 10% less than 30% storage loss due to gas replacement packaging. Therefore, the amount of vitamin C added can be reduced from 225 wt% to 170 wt%, and the amount used has been reduced by 45%.

Product The nutritionally adjusted food obtained by the present invention finally has a water activity (AW) of 0.55 to 0.65, adjusted to around 7% as the moisture, and has a moist and good tactile sensation. Saving is now possible.

  A water activity of AW 0.65 or less is a moisture range in which molds cannot grow, and a corresponding water content of 7.8% or less gives a moist texture without giving a dry feeling like biscuits to the texture. Also suitable for continuous meals. Lipid oxidation, browning due to proteins and sugars, and deterioration of vitamins in high moisture regions were prevented by gas replacement packaging, and emergency food stored for more than 3 years and long-term storage as rescue food became possible.

  In addition, 183 wt% of indication value for vitamin C, product residual value of 143 wt%, annual average temperature of 19 ° C, maximum temperature of 35 ° C, minimum temperature of 3 ° C, room temperature for 3 years storage of vitamin C remaining is 115 wt% It has become possible to store for more than 3 years.

Flow for producing a nutritionally adjusted food having a solid thickness as a target of the present invention Flow illustrating raw material mixing method

Claims (18)

Predetermined nutritional formula amount of energy and carbohydrates, lipids, proteins, as well as containing nutrients consisting of vitamins and minerals, etc., the carbohydrate, the proportion of lipids and proteins against nutrients total solids weight, carbohydrate 40 In the method for producing a nutritionally-adjusted food having a solid thickness form , which is ˜83 wt%, lipid 10 ˜38 wt%, and protein 7 -24 wt% ,
Solid fats and oils having a melting point of 33 ° C. or less that form a solid at normal temperature, and a solid fat to liquid fat ratio of 40% to 60% at 16 ° C. ± 3 ° C., a first powdered nutrient component material, a liquid A cold storage process for storing the nutrient component materials and the auxiliary materials at low temperatures,
The solid fats and oils and the first powdered nutritional component material that have been kept cold in the cold-retaining step are stirred and mixed with a vertical mixer, and the solid fats and oils are pulverized into fine particles and mixed in the first powdery nutritional component material. A mixing process to uniformly disperse ,
When preparing a cream by adding a liquid nutrient component material that has been kept cold to the mixture obtained in the above mixing step, and mixing with stirring, the mixture is mixed quickly and quickly with a vertical mixer so as not to entrap air. Emulsifying step to obtain a cream in which fine granular solid fats and the first powdered nutritional ingredient material are dispersed ,
A part of the solid fat in the solid fat is changed to a liquid fat by mixing and stirring the second powdery nutrient component material maintained at a higher temperature than that of the cream in the cream obtained in the emulsification step. Dough production process to produce dough while letting
Molding to control the environmental temperature so that the temperature of the molded product immediately before insertion into the oven is 16 ° C ± 3 ° C after softly pressing and solidifying the fabric obtained in the above-mentioned dough producing step to form a solid thick form Process,
And a calcining step of calcining the molded product obtained in the molding process in an oven so that the product temperature of the molded product is 70 ° C. to 100 ° C. A method for producing food.   The method for producing a nutritious food of solid thickness according to claim 1, wherein linoleic acid is contained in the lipid in an amount of 15 wt% or more, preferably 23 wt% or more.   The nutritionally adjusted food contains 1/2 to 1/7 of a daily requirement for vitamins and 1/3 to 1/6 of a daily requirement for minerals per serving. The manufacturing method of the nutritional adjustment food of the solid thickness form of 1 characterized by the above-mentioned.   The nutriformally-adjusted food with a solid thickness according to claim 1, wherein one or more selected from the group consisting of margarine, butter, peanut butter and chocolate is used as the solid fats and oils. Manufacturing method. 5. The method for producing a nutritionally adjusted food having a solid thickness according to claim 4 , wherein processed margarine is used as the margarine and compound butter is used as the butter.   2. The method for producing a nutritionally adjusted food having a solid thickness according to claim 1, wherein powdered saccharides, protein, vitamins and minerals are used as the first powdered nutritional ingredient material. . 7. The solid meat thickness form according to claim 6 , wherein one or more selected from the group consisting of wheat protein, soybean protein, milk protein, milk powder and powdered egg is used as the protein product. Of manufacturing nutritionally adjusted food.   2. The solid according to claim 1, wherein the liquid nutrient component material is one or more selected from the group consisting of whole eggs, salted whole eggs, milk, soy milk, and liquid saccharides. A method for producing a nutritionally adjusted food in a thick form.   2. The powdered food for producing doughs according to claim 1, wherein the second powdery nutritional ingredient material is one or more kinds of powdered foods for producing dough selected from the group consisting of cereals, potatoes, beans and seeds. A method for producing a nutritionally-adjusted food having a solid thickness form as described. The method for producing a nutritionally adjusted food having a solid thickness according to claim 9 , wherein wheat flour is used as the dough-forming powdered food.   2. The production of a nutritious food having a solid thickness according to claim 1, wherein one or two selected from the group consisting of a taste functional component and a texture nutrition component are used as the auxiliary material. Method. The taste functional ingredients after the cream generating step, the manufacturing method of a nutritional adjustment foods actual thickness form in the claim 1 1, wherein the mixing texture nutrients. The mixing step, claims mixing definitive material emulsification step and fabrics generating process uses a vertical mixer, and at least 100rpm its rotational speed, mixing time, characterized in that within 5 minutes in total The manufacturing method of the nutritional adjustment food of the solid thickness form of 1 characterized by the above-mentioned.   The method for producing a nutritionally adjusted food having a solid thickness according to claim 1, wherein the material is stored at a low temperature so that the product temperature of the material in the cold-retaining step is -1 ° C to 4 ° C.   The method for producing a nutritionally adjusted food having a solid thickness according to claim 1, wherein the environmental temperature is controlled so as to maintain the product temperature of the cream in the emulsification step at 6 ° C ± 2 ° C.   2. The production of a nutritionally adjusted food having a solid thickness according to claim 1, wherein the temperature of the second powdery nutrient component material added in the dough producing step is adjusted to 15 ° C. ± 2.5 ° C. 3. Method.   The method for producing a nutritionally adjusted food having a solid thickness according to claim 1, wherein the environmental temperature is controlled so that the temperature of the dough obtained in the dough producing step is 12 ° C ± 2 ° C.   In the above molding process, the dough loosened in a small lump transferred by a screw conveyor is formed into a continuous rod shape by a rotating drum having a circumferential groove identical to the width and height of the molded product, and then cut by a cutter. The method for producing a nutritionally adjusted food having a solid thickness according to claim 1, wherein the nutritional adjusted food is molded into a solid thickness.

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