JP6936579B2 - Low calorie cereal puff - Google Patents

Description

According to the present invention, the present invention relates to a low-calorie cereal puff that has both a crispy texture and a natural melting in the mouth.

Cereal foods such as granola and corn flakes (hereinafter sometimes referred to simply as "cereals") have high nutritional value and can be stored for a long period of time, so various forms have been proposed. Processed cereals (hereinafter referred to as "cereal puffs") have been in increasing demand as light meals in recent years due to their good texture. The market needs are diversifying in line with the increase in demand, and in order to eliminate obesity and the like, consideration is being given to reducing the calories of cereal puffs.

For example, Patent Document 1 discloses a cereal composed of a sugar oligomer and dietary fiber. However, the cereal disclosed in Patent Document 1 has a calorie of 2.5 to 3.5 kcal / g, and cannot sufficiently meet the demand for low calorie reduction.

Further, Patent Document 2 and Patent Document 3 disclose a serial containing psyllium (Plantago) for the purpose of reducing blood cholesterol and regulating the intestine. However, since these cereals are not aimed at reducing calories, flour and sugar are used in combination with psyllium, and the request for reducing calories cannot be met.

Further, Patent Document 4 discloses a crisp (snack confectionery) composed of resistant starch and other dietary fibers (inulin and the like). However, since starch and flour are used as the leavening agent, it has not been able to meet the demand for low calorie because it does not show the best of the prior art.

Japanese Unexamined Patent Publication No. 2014-193175 Special Table 9-502869 Gazette Special Table No. 9-502872 Special Table 2009-534041

According to the present invention, it is possible to obtain a low-calorie cereal puff that has both a crispy texture and a natural melting in the mouth.

The present inventors make the cereal puff contain at least 5 to 50% by weight of psyllium, 20 to 60% by weight of insoluble dietary fiber, and 5 to 50% by weight of pregelatinized starch, and have a bulk specific gravity of 250 g / L or less. We found that a low-calorie cereal puff with a crispy texture and a natural melting in the mouth can be obtained.

With the completion of the present invention, it is possible to provide a cereal having a good texture while having a low calorie (2 kcal / g or less).

The object of the present invention is a serial puff. A general cereal is made from grains such as corn, oats, and rice, but the "cereal" in the present invention may or may not use grains. Therefore, it is not necessary to contain any grain raw material.

Further, the "puff" in the present invention refers to a pellet which will be described later and is expanded by applying heat. Since the pellet contains water, when the pellet is heated, the water contained in the pellet vaporizes and expands. Then, the moisture (gas) that has no place to go expands the pellet, and the pellet expands like a puff.

The syrup (mixture of molasses, fat, seasoning, etc.) applied after the production of cereal for adjusting the taste is not treated as cereal in the present invention and is not included in the calories of cereal.

(Psyllium)
The cereal puff of the present invention needs to contain at least psyllium. Here, the psyllium in the present invention is obtained by crushing and purifying the seed coat of the plantago ovata plantago ovata, and the main component is a polysaccharide. Generally, it is commercially available as psyllium husk and psyllium seed gum. The purification method and viscosity of psyllium are not particularly limited.

Psyllium is a mixture of water-soluble psyllium and water-insoluble psyllium, and the water-soluble psyllium has an action of adsorbing sugars and the like and excreting them out of the body. In addition, water-insoluble psyllium has high water retention in the gastrointestinal tract, and has the property of swelling several tens of times. Therefore, ingestion of a small amount of psyllium can increase the feeling of fullness and stool volume, which is also useful for dieting and improving bowel movements.

In addition, psyllium is low in calories because it is hardly digested and absorbed, and many of the products on the market are non-calorie. Therefore, it is indispensable for realizing low-calorie cereal.

(Insoluble dietary fiber)
The cereal puffs of the present invention need to contain at least insoluble dietary fiber. Since insoluble dietary fiber has a low calorie content, a cereal puff of 2 kcal / g or less can be realized by combining it with psyllium or pregelatinized starch.

The insoluble dietary fiber is a dietary fiber that is insoluble in water, and specific examples thereof include cellulose, hemicellulose, lignin, and chitin. Further, in the present invention, rice bran, wheat bran, bran and the like containing a large amount of cellulose and hemicellulose are also treated as insoluble dietary fiber. In addition, these insoluble dietary fibers can also be used in combination for adjusting the texture and flavor. In the present invention, it is more preferable to use cellulose as a main component (50% by weight or more in the total amount of insoluble dietary fiber) having less off-taste and low calories.

(Psyllium and insoluble dietary fiber)
Here, the functions of psyllium and insoluble dietary fiber will be described.
Since psyllium is a material having excellent adhesiveness, non-adhesive materials (insoluble dietary fiber, etc.) can be bound and immobilized. Further, since psyllium is also excellent in expandability, when pellets containing psyllium are dried with hot air or the like, the pellets expand with the vaporization and expansion of water, and a puff-shaped cereal having a light bulk specific density can be obtained.

When pellets containing a material having low expandability (for example, polydextrose) as a main component are dried with hot air without using psyllium, the pellets do not expand even if the water vaporizes. For this reason, the pellet cannot absorb the energy associated with the swelling of water, and the surface of the pellet is cracked or damaged. In addition, since the bulk specific density becomes heavy, a crispy texture cannot be realized.

Next, the problem when the cereal puff contains psyllium will be described.
As described above, since psyllium has too high water retention and adhesiveness, cereal puffs containing psyllium do not melt well in the mouth and tend to have a sticky texture. In this respect, insoluble dietary fiber is hardly sticky because it is insoluble in water. Therefore, when an appropriate amount of insoluble dietary fiber is added, the stickiness of psyllium can be suppressed and the melting in the mouth can be improved.

In addition, when psyllium and insoluble dietary fiber are used together, tough insoluble dietary fiber is bound to each other with sticky psyllium, and a large number of bubbles are held in the cereal puff (a state in which the bulk specific gravity is light). However, it is possible to give the cereal puff a moderately hard and crispy texture.

The psyllium content is 5% by weight or more and 50% by weight or less in the total amount of the cereal puff. When the psyllium content is 5% by weight or more, the psyllium can sufficiently bind other materials (insoluble dietary fiber, etc.), and a crispy texture can be realized. From the viewpoint of further improving the texture, the content of psyllium is preferably 7% by weight or more.

On the other hand, by reducing the psyllium content to 50% by weight or less, the psyllium suppresses gelation in the mouth, and a texture that melts in the mouth can be realized. From the viewpoint of improving melting in the mouth, the psyllium content is preferably 35% by weight or less.

The blending amount of insoluble dietary fiber needs to be 20 to 60% by weight based on the total amount of serial. By adding 20% by weight or more of insoluble dietary fiber, the cereal puff can be moderately hardened to achieve a crispy and crispy texture. On the other hand, if the amount of insoluble dietary fiber exceeds 60% by weight, the fiber remains in the mouth and the texture becomes lumpy and unpleasant. From the viewpoint of improving the texture, the blending amount of the insoluble dietary fiber is preferably suppressed to 40% by weight or less.

(Pregelatinized starch)
The cereal puffs of the present invention need to contain at least pregelatinized starch. Although pregelatinized starch has a high calorie content, it has good adhesiveness and swelling property like psyllium, and is therefore useful for obtaining a puff-like cereal having a light bulk specific density. In addition, pregelatinized starch does not have as high water retention as psyllium, so that melting in the mouth during eating does not worsen. Furthermore, the addition of pregelatinized starch makes the entire puff moderately hard, so that a crispy texture can be imparted.

The blending amount of pregelatinized starch needs to be 5 to 50% by weight based on the total amount of cereal puff. When the content of pregelatinized starch is less than 5% by weight, the content is too small to give a crispy texture. If it exceeds 50% by weight, the calories exceed 2 kcal / g, and it is not possible to reduce the calories of the cereal puff.

The methods for blending pregelatinized starch into cereal puffs include (1) adding water and heating to pregelatinize non-pregelatinized starch and grains in the process of molding into pellets, and (2) in the process of molding into pellets. Examples include a method of pregelatinizing the pellet in the process of expanding the pellet without pregelatinization, and (3) a method of using pre-pregelatinized starch and cereals. In the present invention, the pregelatinization rate can be adjusted. 3) A method using pre-pregelatinized starch or cereals ”is preferable.

Since the pregelatinization of starch proceeds by the absorption and expansion of starch granules, water as a "field" for advancing the pregelatinization and heat as "energy" for advancing the reaction are required. In this respect, in the method (1) above, pregelatinization proceeds, but the pregelatinization rate fluctuates depending on the processing conditions, so that the quality is difficult to stabilize. Further, in the method (2), the heating time is short and water is instantly volatilized from the pellets, so that pregelatinization hardly proceeds.

As raw materials for pregelatinized starch, in addition to isolated starches such as corn starch, wheat starch, rice starch, bean-derived starch, tapioca starch, horse bell starch, and sweet potato starch, corn, wheat, rice, barley, rye, and koshi , Starch, soybean starch, soybean starch and other grains can be used. In the present invention, pregelatinized starch made from cereals is particularly referred to as pregelatinized starch and is treated as a kind of pregelatinized starch.

By the way, since general cereal puffs are made from grains, eaters often expect a texture similar to grains and melting in the mouth. Therefore, as the pregelatinized starch, it is preferable to use pregelatinized starch derived from grains (corn starch, wheat starch, rice starch, etc.) or pregelatinized grains. Further, from the viewpoint of imparting a grain flavor to the cereal puff, it is more preferable to use pregelatinized grains in which the flavor components are not separated.

In addition, the total amount of psyllium and pregelatinized starch in the total amount of cereal must be 25% by weight or more. When the total amount of psyllium and pregelatinized starch is less than 25% by weight, it becomes difficult to balance the melting in the mouth and the texture. In addition, since it is difficult to swell, the bulk specific density tends to be heavy.

(Water-soluble dietary fiber)
In the present invention, it is preferable to add water-soluble dietary fiber in order to improve the texture. Psyllium is a mixture of water-soluble psyllium and water-insoluble psyllium, which easily gels and is poorly soluble in water. On the other hand, since water-soluble dietary fiber is easily dissolved in water, it is quickly dissolved by saliva at the time of eating. Therefore, water-soluble dietary fiber is suitable for improving the mouthfeel of cereals.

The water-soluble dietary fiber is a dietary fiber that dissolves in water, and specific examples thereof include pectin contained in vegetables, alginic acid contained in seaweed, glucomannan contained in konjac potato, and polydextrose derived from grains. , Multiple water-soluble dietary fibers can also be combined.

The blending amount of the water-soluble dietary fiber is preferably 10% by weight or more and 40% by weight or less based on the total amount of the cereal puff. If the amount of water-soluble dietary fiber is too small (less than 10% by weight), it is difficult to expect the effect of improving the mouthfeel of the cereal puff. On the other hand, when the amount of the water-soluble dietary fiber is too large (more than 40% by weight), the cereal puff easily absorbs moisture, and it becomes difficult to realize a crispy and crispy texture. In addition, when the amount of water-soluble dietary fiber is too large (more than 40% by weight), the amount of psyllium and insoluble dietary fiber is relatively reduced, which makes it difficult to swell and is moderately hard for cereal puffs. It tends to be difficult to realize.

(Cereals)
In the present invention, in order to impart the flavor of cereals to cereals, cereals may be added within a range not exceeding the upper limit of calories (2 kcal / g). Examples of the grain include gramineous grains such as wheat, rice, barley, rye and corn, bean flour such as soybean flour and soybean flour, and pseudo grains such as soybean flour. The blending amount of cereals is preferably 50% by weight or less, more preferably 30% by weight or less, based on the total amount of cereal puffs. In the present invention, the pregelatinized grain is treated as "pregelatinized starch", so the "grain" here means a non-pregelatinized grain.

(Other materials)
In the present invention, materials other than psyllium, insoluble dietary fiber, water-soluble dietary fiber, and grains may be added, and examples thereof include seasonings such as salt, sugar, vinegar, and spices, flavors, masking agents, fats and oils, and emulsifiers. Be done. Since adding a large amount of these "other materials" may cause an increase in calories and a decrease in texture, the amount of other materials added is preferably 10% by weight or less based on the total amount of serials.

(pellet)
As a method for obtaining the cereal puff of the present invention, there is a method in which the above material is processed into pellets and expanded. The processing method is not particularly limited, and existing manufacturing technology can be used. For example, a method in which the dough obtained in the mixing step is rolled into a thin sheet and then molded into a predetermined shape by die cutting or the like, or a rod-shaped dough is manufactured using an extrusion molding machine (ruder). Then, a method of cutting out pellets from the dough or the like can be used.

The volume of the pellet is not particularly limited, but it is preferably ^{0.1 to 1 cm 3 from the viewpoint of ease of processing and the like.} Pellets with a volume of ^{less than 0.1 cm 3} lose moisture in a short amount of time when exposed to superheated steam, making it difficult to swell sufficiently. In addition, when the volume of the pellet ^{exceeds 1 cm 3} , heat is not easily transferred to the center of the pellet, causing swelling spots and a hard texture.

The causes of swelling spots are as follows. If the pellet is too thick, heat will not be transferred to the inside of the pellet and only the surface of the pellet will swell and dry and immobilize. After that, heat is transferred to the inside of the pellet, but at this time, since the surface of the pellet is already fixed, there is not enough space for the components inside the pellet to swell. Therefore, the components inside the pellet are pressed against the surface of the pellet as the water expands, a thick and dense layer is formed on the surface of the pellet, and a large cavity is formed inside the pellet.

The thickness of the pellet is preferably 0.3 to 1 cm. Within this range, the balance between the speed of drying and the ease of heat transfer is suitable, and the pellets can be swelled evenly.

The method for expanding the pellets is not particularly limited, but in general, treatment with superheated steam, treatment with dry air exceeding 100 ° C. (hereinafter referred to as “superheated air”), or the like can be used.

In the present invention, it is preferable to use superheated steam treatment.
Superheated steam refers to steam that is produced by heating saturated steam and exhibits a temperature higher than 100 ° C. under atmospheric pressure. It is known that superheated steam heated in a low pressure state close to atmospheric pressure has a larger heat capacity and a higher heat transfer effect than dry air at the same temperature. Manufactured and sold. In the present invention, these food processing superheated steam devices can be used to treat the above food materials with superheated steam.

When the pellets are treated with dry air exceeding 100 ° C. (hereinafter referred to as "superheated air"), the superheated air has a small heat capacity and a low heat transfer effect, so that swelling spots occur. Again, the mechanism of swelling plaques is as follows. When superheated air having a low heat transfer effect is used, first, only the surface of the pellet is expanded to dry and immobilize. After that, heat is transferred to the inside of the pellet, but at this time, since the surface of the pellet is already fixed, there is not enough space for the components inside the pellet to swell. As a result, the components inside the pellet are pressed against the surface of the pellet as the water expands, forming a dense and thick layer. For this reason, cereal puffs produced only by superheated air treatment tend to have a hard texture.

On the other hand, superheated steam has a larger heat capacity than superheated air and has a high heat transfer effect. Therefore, by performing the superheated steam treatment, heat is quickly transferred to the inside of the pellet, and innumerable small bubbles are generated inside the pellet, and as a result, the cereal puff can be given a crispy and crispy texture. As described above, even when superheated steam is used, if the volume of the pellet is too large, swelling spots are likely to occur and the surface tends to have a hard texture.

The bulk specific gravity of the cereal puff is preferably 100 g / L or more and 250 g / L or less. When the bulk specific gravity is less than 100 g / L, the cereal density is low and the texture tends to be soft. On the other hand, when the bulk specific gravity exceeds 250 g / L, the texture tends to be hard because the cereal density is high.

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

For the superheated steam treatment in the present invention, it is preferable to use superheated steam at 180 ° C. to 240 ° C., and more preferably to use superheated steam at 185 ° C. to 230 ° C. The steam flow rate is preferably about 60 to 190 kg / h, more preferably 90 to 160 kg / h.

The water content of the cereal puff in the present invention is 1% by weight or more and 3% by weight or less in the total amount of the cereal puff. Cereal puffs with a water content of less than 1% by weight are difficult to manufacture and store, and involve excessive trial and error. On the other hand, if the water content exceeds 3% by weight, the entire cereal puff becomes damp, and a crispy and crispy texture cannot be realized.

If the superheated steam treatment alone cannot meet the regulation of the water content, drying with superheated air may be used after the superheated steam treatment. In this case, it is preferable that the superheated steam treatment and the drying with superheated air can be performed in the same chamber. In order to fire in the same chamber, a method of only taking in and out superheated steam while keeping the temperature inside the chamber constant, or a method of partitioning the inside of the chamber with a partition and moving in the partitioned space with a conveyor. Can be mentioned.

Examples of the present invention will be described below, but the present invention is not limited to these examples.

(Manufacturing of pellets)
Psyllium Seed Gum Food Made P-100 (Psyllium Powder, manufactured by Shikibo), Compressel (Insoluble Dietary Fiber (Cellulose), J.RETTENMAIER & SOHNE) 40, Alpha Flower (Pregelatinized Starch, manufactured by Nisshin Flour Milling) ) 20 parts and 30 parts of Starlight III (water-soluble dietary fiber (polydextrose), manufactured by Tate & lyle) were added to a mixer and mixed lightly, then 50 parts of water was added and mixed at 100 rpm for 1 minute to obtain a dough. Next, the obtained dough was extruded with an extrusion molding machine (ruder, room temperature, 70 rpm) and then cut with a cutter to obtain pellets 1 having a substantially square shape with a side of about 0.5 cm.

Pellets 2 to 12 were produced in the same manner as in pellet 1 except that the formulation was changed according to Table 1.

(Example 1)
Pellets 1 were treated with superheated steam at a temperature of 200 ° C. and a steam flow rate of 150 kg / h for 3 minutes, and then dried in superheated air at a temperature of 210 ° C. for 2 minutes to obtain serial 1 having a water content of 1.5%.

(Examples 2 to 9, Comparative Examples 1 to 3)
Cereals 2-9 and cereals 12-14 were produced in the same manner as in Example 1 except that the pellets were changed as shown in Table 1. The water content was 1.5 ± 0.1%.

(Examples 10 and 11, Comparative Example 4)
By setting gentle swelling conditions, swelling was suppressed and cereals with a heavy bulk specific density were produced.
Specifically, the conditions of superheated steam applied to the pellet 2 were changed as follows to produce cereals 10, 11 and 15 having different bulk specific densities.
Swelling condition 1 (serial 10): Superheated steam temperature 200 ° C, steam flow rate 120 kg / h, 3 minutes Swelling condition 2 (serial 11): Superheated steam temperature 200 ° C, steam flow rate 80 kg / h, 3 minutes Swelling condition 3 (serial 11) Serial 15); Superheated steam temperature 200 ° C, steam flow rate 50 kg / h, 3 minutes

(Umbrella density)
The bulk specific density (g / L) was measured according to the above method.

(Melting in the mouth)
The "melting in the mouth" of the cereal puff was evaluated by 10 skilled panelists as follows.
◯: 6 or more panelists evaluated as “equal to or higher than standard (Example 2)” Δ: 2 or more and 5 or less panelists evaluated as “equal to or higher than standard” ×: “equal to or higher than standard” 1 or less panelists evaluated

(Crispy feeling)
The "crispy feeling" of baked confectionery was evaluated by 10 skilled panelists according to the following criteria.
The "crispy feeling" refers to a state in which the outer fabric portion easily collapses and the teeth are appropriately chewy when the teeth are inserted into the serial.
◯: 6 or more panelists evaluated as “equal to or higher than standard (Example 2)” Δ: 2 or more and 5 or less panelists evaluated as “equal to or higher than standard” ×: “equal to or higher than standard” 1 or less panelists evaluated

(calorie)
The calories (kcal / g) of the cereal puff were calculated based on the composition of the raw materials. Moisture was deducted from the calculation.

According to the examples, 10 to 45% by weight of psyllium, 30 to 40% by weight of insoluble dietary fiber, 15 to 50% by weight of pregelatinized starch are blended in the total amount of cereal puff, and the bulk specific gravity is 210 g / L. As a result, a cereal puff with a suitable texture could be realized.

Claims (3)

A cereal puff containing at least psyllium, cellulose, pregelatinized starch, and polydextrose. However, it is characterized in that it is (1) to (3).
(1) The total amount of cereal puff contains 5 to 50% by weight of psyllium, 20 to 60% by weight of cellulose, 5 to 50% by weight of pregelatinized starch, and 10 to 40% by weight of polydextrose.
(2) The total amount of psyllium and pregelatinized starch in the total amount of cereal puff is 25% by weight or more.
(3) The bulk specific density of the cereal puff is 250 g / L or less. The cereal puff according to claim 1, wherein the total amount of the cereal puff contains 10 to 45% by weight of psyllium. The serial puff according to claim 1 or 2, wherein the bulk specific gravity of the serial puff is 210 g / L or less.