JP7067999B2 - Granola bar and its manufacturing method - Google Patents

Description

Patent Law Article 30, Paragraph 2 Applicable Website Publication date: October 4, 2017 (Heisei 29) Website address: https: // corp. j-retail. jp / lib / pdf / press_release / 9-61-552 / 1004_amaguri. pdf

The present invention has a strong flavor and a moist texture of the supplementary food material without the need for sterilization or encapsulation of a quality preservative while containing a large amount of the supplementary food material, and has shape retention and shape retention. The present invention relates to a granola bar having excellent storage stability and a method for producing the same.

In general, molded foods such as "granola bar" are made by adding seeds and seeds, dried fruits, etc. to cereals processed from cereals and mixing them with syrups such as fats and oils and sugar sweeteners to form blocks, plates, and bars. It is manufactured by molding into the like.

For example, a granola bar containing a granola component selected from the group consisting of fruits and nuts, supplementary dietary fiber, and glycerin is known (see, for example, Patent Document 1). The granola bar evenly disperses hydrogenated glucose syrup or glycerin at a level of 2 to 6% in the granola bar throughout the inside of the granola bar to suppress the decrease in flexibility caused by the addition of supplemental dietary fiber. However, while the granola bar imparts flexibility to the entire granola bar, there is room for improvement in the flavor due to the presence of glycerin-derived harshness. In addition, if a granola component higher than Aw0.7 is contained, there is a problem in terms of storage stability.

In addition, for example, solid foods containing a binder, a food material, and a collagen peptide are known (see, for example, Patent Document 2). The solid food is first produced by adding a collagen peptide solution to a binder in which sugar is boiled down to prepare a binder dough, and then adding food materials such as corn flakes, puffed wheat, and processed fruit products to the binder, forming and cutting the solid food. Will be done. The solid food contains 7 to 20% by weight of collagen peptide, and it is said that hardening due to aging can be suppressed. However, the solid food has room for improvement in terms of odor and flavor derived from collagen peptide. In addition, the content of food materials such as processed fruit products was set low, and therefore the flavor was poor and the texture was not moist.

Japanese Unexamined Patent Publication No. 2-39869 Japanese Unexamined Patent Publication No. 2008-245634

The present invention has been made in view of the above circumstances, and an object of the present invention is that although it contains a large amount of supplementary food material, it does not require sterilization or inclusion of a quality preservative, and is used for supplementation. It is an object of the present invention to provide a granola bar having a strong flavor and a moist texture of a food material, and having excellent shape retention and storage stability, and a method for producing the same.

The present invention is a granola bar having an Aw of 0.67 or less containing cereals, a supplementary food material, glycerin, a sugar sweetener, and oils and fats, and the glycerin is applied to the surface of the supplementary food material. The above-mentioned object is achieved by the granola bar, which is characterized in that the supplementary food material to which the glycerin is surface-applied is contained in an amount of 15 to 55% by weight based on the total weight of the granola bar.

Preferably, the supplementary food material is at least one of the processed seed and seed food and the dried fruit.

Further, the above object is achieved by a method for producing a granola bar, which comprises sequentially performing the following steps.
(1) Step of processing the food material to obtain the supplementary food material (2) Step of applying glycerin to the surface of the supplementary food material (3) Step of boiling the sugar sweetener to Bx84 ± 3 (4) ) A step of adding liquid oils and fats to the boiled sugar sweetener and mixing them, then adding cereals and the supplementary food material and mixing them to obtain a mixture (5) Molding the mixture. The process of obtaining granola bar

Preferably, the Aw of the supplementary food material after the step (1) is 0.7 to 0.8. More preferably, the supplementary food material is at least one of the processed seed and seed food and the dried fruit.

That is, the present inventors have good flavor and moistness by containing a large amount of supplementary food material in granola bar containing supplementary food material such as processed seeds and seeds obtained by processing food material and dried fruit. We made a diligent study on granola bars with a smooth texture.

As a result, when the supplementary food material to which glycerin is surface-applied is contained in addition to the cereals, a granola bar having a good flavor and a moist texture can be obtained, in which the unpleasant harshness of glycerin is eliminated. I found. This is because glycerin is not a structure that is evenly dispersed throughout the interior of the granola bar as in the conventional product, nor is it in a state of being infiltrated into the inside of the supplementary food material. That is, the structure is such that glycerin is scattered in the granola bar together with the supplementary food material.

It was also found that the shape-retaining property of the granola bar is improved when the supplementary food material to which glycerin is applied is contained in an amount of 15 to 55% by weight based on the total weight of the granola bar.

Further, as a manufacturing method, the method of applying glycerin to granola bar is described by adding glycerin to a binder component to be mixed with raw materials such as cereals during the manufacturing of granola bar as in the conventional method, or during processing of a food material for augmentation. The method of infiltrating glycerin into the supplementary food material was revised, and a method of surface-applying glycerin to the supplementary food material before mixing the granola bar raw material was found. It was found that by this manufacturing method, the Aw of the supplementary food material itself can be lowered and the Aw of the entire granola bar can be adjusted to 0.67 or less, even though the texture is moist. As a result, they have found that they can be preserved without heat sterilization such as firing or retort sterilization or encapsulation of a quality preserving agent, and have reached the present invention.

Since the granola bar of the present invention does not have an unpleasant harshness even if it contains glycerin, the flavor with the presence of the supplementary food material can be felt, and even when a plurality of supplementary food materials are used in combination, each of them can be used. You can taste the flavor of. In addition, it has a moist, soft and wet texture and shape retention that maintains the bar shape.

Furthermore, despite its moist texture, it is adjusted to Aw 0.67 or less, so it can be stored for a long time without heat sterilization such as baking or retort sterilization or encapsulation of a quality preservative. ..

The present invention will be described in detail.
The granola bar of the present invention contains cereals, supplementary food materials, glycerin, sugar sweeteners, and fats and oils.

Examples of the cereals include cereals and nuts. The cereal is heated by crushing, grinding and crushing grains such as oats, barley, wheat, corn, white rice and brown rice, crushing them into flakes, and swelling them into puffs. Refers to processed products. For example, oatmeal, oat flakes, corn flakes, rice flakes, wheat or rice puffed snacks, puffed wheat, puffed rice, puffed rice, rice krispies and the like. Nuts refer to seeds (nuts) with hard shells for which drupes are edible and have a low water content and a high lipid content. For example, almonds, macadamia nuts, cashew nuts, hazelnuts, peanuts, walnuts and the like. These may be used alone or in combination of two or more.

Examples of supplementary food materials include semi-dried foods, semi-raw foods, and intermediate moisture foods obtained by processing food materials such as seeds and fruits, fruits, vegetables, beans, meats, and fish. These may be used alone or in combination of two or more. Here, the food material means an unprocessed food before processing the raw material used for the granola bar, and the supplementary food material means a raw material for producing the granola bar after processing the food material.

Specifically, marron glacé (Aw 0.7 to 0.85) processed from chestnut, which is a food material, as a processed seed food, dried fruit (Aw 0.5 to 0.7) processed from various fruits as a processed fruit food, etc. Can be mentioned. Further, as a processed bean food, Amanatto (Aw 0.75 to 0.85) obtained by processing various beans, and as a processed meat food, beef jerky (Aw 0.75 to 0.85) obtained by processing meat can be mentioned. It is preferable to use at least one of the processed seed and seed food and the dried fruit as the supplementary food material in terms of flavor, texture and shape retention.

The supplementary food material may be crushed, crushed, or cut at at least one stage before, during, and after the preparation of the food material, depending on the size of the food material. The size contained in the granola bar is preferably about 1 to 8 mm on each side.

Glycerin is a trihydric sugar alcohol represented by C ₃ H ₅ (OH) ₃ and is a colorless and transparent liquid having a viscous sweetness and a harshness. It has a melting point of 18 ° C., is easily dissolved in water, and has hygroscopicity and water retention. Manufactured by hydrolysis or chemical synthesis of fats and oils (triacylglycerols). Further, in the present invention, the inclusion of glycerin is important in terms of storage stability.

Further, it is important that the glycerin is surface-applied to the supplementary food material in terms of flavor and preservability. The "state in which glycerin is surface-applied" according to the present invention means a state in which glycerin covers the entire surface of the supplementary food material or a state in which a part of the surface is covered.

The granola bar of the present invention is formed by applying glycerin to the surface of an augmented food material obtained by processing a food material and then mixing it with another raw material. Therefore, glycerin in the granola bar is in a state of being scattered together with the supplementary food material. Having such a structure makes it possible to adjust the Aw and texture of the supplementary food material.

For example, in the case of a supplementary food material in which the Aw before the application of glycerin is higher than 0.67, the Aw of the entire granola bar can be efficiently adjusted to 0.67 or less while maintaining a moist texture. Further, in the case of the supplementary food material having an Aw of 0.67 or less before the application of glycerin, the supplementary food material can be adjusted to a moist, soft and easy-to-eat texture while maintaining the granola bar at Aw 0.67 or less.

Since the supplementary food material to which glycerin is surface-applied is formed by mixing with other raw materials in a later step, the supplementary food material may be crushed during mixing, but it may be contained in the granola bar. Glycerin is still scattered and does not affect the above effects.

In addition, the presence or absence of glycerin scattered in the granola bar according to the present invention is a spectrum analysis (difference spectrum) in which two opposite sides of the supplementary food material separated from the granola bar are measured by an infrared spectrophotometer (FT-IR). It can be judged from. That is, in the case of the supplementary food material to which glycerin is surface-applied, the difference spectrum is generated, but in the case of the supplementary food material in which glycerin is not used or has penetrated to the inside, the difference spectrum is not generated.

Further, the supplementary food material to which glycerin is surface-applied is contained in an amount of 15 to 55% by weight, preferably 17.5 to 52.5% by weight, based on the total weight of the granola bar. It is important in that respect. If it is less than 15% by weight, it tends to have a crunchy texture without being moist, and if it is more than 55% by weight, the shape retention tends to decrease and it tends to become brittle.

Examples of the sugar sweetener include monosaccharides (glucose, fructose, D-xylose, etc.), oligosaccharides (sucrose, lactose, maltose, isomaltulose, trehalose, etc.), oligosaccharides (isomaltooligosaccharide, fructo-oligosaccharide, etc.). , Soybean oligosaccharides, etc.), sugar alcohols (sorbitol, maltose, isomalt (reduced isomaltulose), etc.), starches (water candy, reduced water candy, powdered candy, isomerized sugar, etc.), honey and the like. These may be used alone or in combination of two or more. Among these, isomalt, starch syrup, and reduced starch syrup are preferably used because they can suppress the sweetness of granola bar and suppress stickiness.

Examples of the above fats and oils include animal fats and oils (butter, lard, etc.) and vegetable fats and oils (salad oil, margarine, vegetable hardening oil, cacao fat, olive oil, rice oil, etc.), as well as fresh cream and sour cream made from milk fat. Examples thereof include foods containing a large amount of vegetable oils and fats such as cheese and nut paste. These may be used alone or in combination depending on the desired flavor.

Further, in addition to the above-mentioned raw materials, auxiliary raw materials may be appropriately added to the granola bar according to the present invention, if necessary. For example, flavorings, coloring agents, seasonings (caramel sauce, etc.), extracts, powdered fruit juice, powdered vegetable juice, processed and molded products (candy chips, baked goods, crunch, instant noodle scraps, etc.), dietary fiber (indigestible dextrin) , Reduced indigestible dextrin, etc.), emulsifiers, stabilizers, alcohols, nutritional components (vitamins (A, B ₁ , B ₂ , niacin, B ₆ , B ₁₂ , C, D, E, K, folic acid, pantoten, etc.) Acids, etc.), minerals (potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, etc.) and the like.

Using the above raw materials, the granola bar of the present invention is produced, for example, as follows.

First, the food material is processed to prepare a supplementary food material. The method for preparing the supplementary food material may be a generally known method, and examples of marron glacé, which is a processed seed and seed food, include the production method described in JP-A-2015-53. Will be. Further, the supplementary food material may be a supplementary food material having a side of about 5 to 10 mm by dice cutting before sugar immersion (during preparation) or after preparation of marron glacé. The granola bar of the present invention using the marron glacé according to this production method is suitable in that the flavor of the whole granola bar can be improved because the savory flavor of baking is added.

Next, glycerin is applied to the surface of the supplementary food material. Examples of the application method include adding glycerin to the supplementary food material and then stirring the whole, or immersing the supplementary food material in the glycerin solution for several minutes to several tens of minutes and then draining the liquid. Further, in addition to glycerin, an auxiliary raw material such as soybean protein may be used for the application. In the present invention, it is important in terms of flavor to apply glycerin only to the surface layer portion without infiltrating the glycerin to the center of the supplementary food material.

Further, it is preferable to apply glycerin at a ratio of 7 to 27 parts to 100 parts of the supplementary food material in terms of texture and storage stability. If the proportion of glycerin is 7 parts or more, the storage stability is improved, and if it is 27 parts or less, the flavor is good.

Next, the sugar sweetener is put into, for example, a heatable mixing kettle and boiled down to Bx84 ± 3. This boiled sugar sweetener has stickiness and is used as a binding component for connecting cereals and supplementary food materials surface-applied with glycerin. If glycerin is added to this sugar sweetener as a binding component, the texture or Aw of the supplementary food material cannot be adjusted, and the effect of the present application cannot be obtained in terms of texture and storage stability.

Liquid fats and oils are added to the boiled sugar sweetener and mixed. As the oils and fats, those in liquid form at room temperature are added as they are, and those in solid form are added by heating and dissolving in advance. It is important to add the oils and fats in that the granola bar is less likely to adhere to the teeth and fingers. After that, cereals and supplementary food materials surface-fed with glycerin are added and mixed to obtain a mixture. If there is an auxiliary material, it may be added to sugar sweeteners and oils and fats and mixed.

Next, the above mixture is molded to obtain a granola bar. Examples of the shape of the granola bar include a block shape, a plate shape, a bar shape, and the like. Examples of the molding method include compression with a roller to form a sheet and then cutting into a desired shape with a cutter, or putting into a molding mold having an arbitrary shape and compressing to form. If the mixture is soft and difficult to mold, it may be appropriately cooled.

The granola bar obtained as described above can be commercialized, for example, by hermetically sealed packaging. Examples of the packaging material include aluminum, aluminum vapor deposition, alumina vapor deposition, silica vapor deposition, polypropylene sheet, and the like, which may be sealed and packaged with the packaging material to obtain a granola bar containing a sealed package.

Next, the present invention will be specifically described with reference to examples.
<Example 1>
Granola bar was produced as follows so as to have the composition shown in Table 1.
(1) After dice-cutting the calcined peeled chestnuts, a marron glacé having a side of 5 to 10 mm was prepared by using the production method described in JP-A-2015-53.
(2) After adding 5 kg of glycerin to 30 kg of the above marron glacé, the whole was stirred, and further, 5 kg of soybean protein was added and stirred to obtain a marron glacé to which glycerin was applied on the surface. It was Aw 0.80 before the application of glycerin and Aw 0.70 after the application of glycerin.
(3) The sugar sweetener was put into a direct-fired heating mixing kettle or the like together with the auxiliary raw material, and boiled down to Bx85.
(4) Liquid fats and oils preheated to 60 ° C. were added to the boiled sugar sweetener and mixed, and then cereals and the marron glacé were added and mixed to obtain a mixture.
(5) The above mixture was placed in a molding die and compressed to form a bar-shaped granola bar (length 90 mm, width 18 mm, height 20 mm) of 23 g per piece. At this time, the supplementary food material in the granola bar was crushed to a side of 1 to 8 mm.

<Examples 2 to 5>
Granola bar was produced so as to have the composition shown in Table 1 in the same manner as in Example 1 except that the amounts of glycerin and soy protein applied to the marron glacé were as shown in Table 2. The Aw before and after the application of glycerin is shown in Table 1.

<Examples 6 and 7>
A granola bar having the composition shown in Table 1 was produced in the same manner as in Example 1 except that the supplementary food material shown in Table 1 was used instead of the marron glacé. The dried fruit was prepared from strawberries by a known method and diced to a side of about 10 mm.

<Comparative Example 1>
The procedure was the same as in Example 1 except that a marron glacé in which glycerin was not applied to the surface was used.

<Comparative Examples 2 and 3>
Granola bar was produced so as to have the composition shown in Table 1 in the same manner as in Example 1 except that the amounts of glycerin and soy protein applied to the marron glacé were as shown in Table 2. The Aw before and after the application of glycerin is shown in Table 1.

<Comparative Example 4>
Marron glacé was prepared in the same manner as in Example 1 except that it was prepared by immersing it in sugar using a sugar solution containing glycerin. The marron glacé was prepared so as to contain 35% by weight in the total weight of the granola bar, and 5% by weight of glycerin in the marron glacé.

<Comparative Example 5>
Using a marron glacé in which glycerin was not applied to the surface, in step (3), glycerin was added in addition to the sugar sweetener and auxiliary raw materials and boiled in the same manner as in Example 1.

<Comparative Examples 6 and 7>
The doses of glycerin and soy protein to marron glacé were the same as in Example 1 except as shown in Table 2. The Aw before and after the application of glycerin is shown in Table 1.

<Comparative Examples 8 and 9>
The same procedure as in Examples 6 and 7 was carried out except that a supplementary food material in which glycerin was not applied to the surface was used.

The flavor, texture, shape retention, and storage stability of the example product and the comparative example product obtained as described above were evaluated. Table 1 shows the average values of flavor, texture, and shape retention evaluated by three specialized panelists using the evaluation criteria shown in Table 1. As for the preservability, Table 1 shows the results of evaluating the Aw value of the granola bar and the supplementary food material in the granola bar using the evaluation criteria shown in Table 1. The Aw value of the supplementary food material after the application of glycerin is the value one day after the application in which the Aw value is constant, and the Aw value of the supplementary food material in the granola bar and the granola bar is the storage stability. The Aw value after 2 days of molding which can be evaluated is shown.

As a result of the evaluation, the examples had a generally moist, soft and wet texture, had no glycerin harshness, and exhibited a flavor with a strong presence of the supplementary food material. In addition, it was excellent in storage stability. On the other hand, the comparative example had poor storage stability, shape retention, texture, and flavor.

Claims (5)

Granola bar with Aw 0.67 or less containing cereals, supplementary food material, glycerin, sugar sweetener, and fats and oils, and the glycerin is applied to the surface of the supplementary food material in 100 parts of the supplementary food material. On the other hand, 7 to 27 parts were applied, and the Aw of the supplementary food material before the application of glycerin was 0.5 to 0.85, and the supplementary food material to which the glycerin was surface-applied was the total weight of the granola bar. A granola bar containing 15 to 55% by weight of medium. The granola bar according to claim 1, wherein the supplementary food material is at least one of a processed seed and a fruit and a dried fruit. A method for manufacturing a granola bar, which comprises sequentially performing the following steps.
(1) Process of processing a food material to obtain an augmented food material having an Aw of 0.5 to 0.85 (2) Add glycerin to the surface of the supplemented food material, 7 to 27 parts per 100 parts of the supplemented food material. Step to apply (3) Step to boil sugar sweetener to Bx84 ± 3 (4) Add liquid oils and fats to the boiled sugar sweetener and mix, then cereals and the above-mentioned supplementary food material Step of adding and mixing to obtain a mixture (5) Step of molding the above mixture to obtain a granola bar The method for producing a granola bar according to claim 3, wherein the Aw of the supplementary food material after the step (1) is 0.7 to 0.8. The method for producing a granola bar according to claim 3 or 4, wherein the supplementary food material is at least one of a processed seed and a fruit and a dried fruit.