JP7133289B2 - Drainage improver and stickiness inhibitor for snack foods - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Act Website publication date: December 1, 2016 Website address: http://www. morinaga. co. jp/public/newsrelease/web/fix/file5850ae4442265. pdf Date of sale: December 7-13, 2016 Place of sale: Nippon Department Store Shokuhinkan

TECHNICAL FIELD The present invention relates to a water drainage improver and a stickiness inhibitor for snack foods.

There are two types of potato chips: so-called real potato chips, which are made by thinly slicing potatoes and fried in oil, and so-called molded potato chips, which are manufactured by molding potato flakes or powder (for example, , see Patent Document 1).

Molded potato chips can be produced by frying in oil or baking with hot air, and recently, a method using superheated steam has also been reported (see, for example, Patent Document 2). However, in many cases, it is basically necessary to use oil in order to efficiently remove moisture from the dough, that is, to improve drainage, resulting in a high calorie.

JP-A-10-313816 JP 2013-202026 A

An object of the present invention is to provide a novel water drainage improver and stickiness inhibitor for snack foods.

The present inventors have found that adding isomaltodextrin to the dough of molded potato chips and baking improves drainage, thereby maintaining the original flavor of potatoes and having a crispy texture. found that it is possible to obtain The present invention has been completed based on these discoveries.

One embodiment of the present invention is a water drainage improver or stickiness control agent for snacks containing isomaltodextrin as an active ingredient.

Another embodiment of the present invention is a snack having a fat content of less than 5% or less than 3% by weight and containing isomaltodextrin. It may contain 2-22% by weight of isomaltodextrin.

Any of the snacks described above may be made from potatoes, molded products, potato chips or potato snacks, or may be non-fried.

Another embodiment of the present invention is a method for producing a snack, comprising the steps of preparing a mixture containing a sweet potato component and isomaltodextrin, molding the mixture, and baking the molded mixture. , is a manufacturing method including. The mixture may contain 80-95% by weight potato component and 1-12% by weight isomaltodextrin. The sweet potato component may consist of pureed sweet potato and powdered sweet potato, and the weight ratio of the pureed sweet potato to the powdered sweet potato may be 10:1 to 1:1. The snack may be potato chips or potato snacks.

INDUSTRIAL APPLICABILITY According to the present invention, it has become possible to provide a novel water drainage improver and stickiness inhibitor for snack foods.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail with reference to examples. It should be noted that the objects, features, advantages, and ideas of the present invention are apparent to those skilled in the art from the description of the present specification, and those skilled in the art can easily reproduce the present invention from the description of the present specification. can. DETAILED DESCRIPTION OF THE INVENTION The embodiments, specific examples, and the like set forth below are indicative of preferred embodiments of the invention and are presented for purposes of illustration or description, and the invention is not It is not limited. Based on the description herein, it will be apparent to those skilled in the art that various alterations and modifications can be made within the spirit and scope of the invention disclosed herein.

== Drainage improver and stickiness inhibitor for snack foods containing isomaltodextrin as an active ingredient ==

The water drainage improver and stickiness inhibitor for snacks according to the present invention contain isomaltodextrin as an active ingredient.

As used herein, isomaltodextrin is used in branched α-glucan methylation analysis to
(1) The ratio of 2,3,6-trimethyl-1,4,5-triacetylglucitol and 2,3,4-trimethyl-1,5,6-triacetylglucitol is 1:0.6 to 1:4,
(2) The sum of 2,3,6-trimethyl-1,4,5-triacetylglucitol and 2,3,4-trimethyl-1,5,6-triacetylglucitol is partially methylated glucitol. accounts for more than 60% of citol acetate,
(3) 2,4,6-trimethyl-1,3,5-triacetylglucitol is 0.5% or more and less than 10% of partially methylated glucitol acetate;
(4) A branched α-glucan characterized in that 2,4-dimethyl-1,3,5,6-tetraacetylglucitol accounts for 0.5% or more of partially methylated glucitol acetate.
The isomaltodextrin is not particularly limited in the bonding order of glucose residues as long as it satisfies all the conditions (1) to (4) in the methylation analysis.
An example of the structural formula of such isomaltodextrin is shown below.

The methylation analysis that can be used here is not particularly limited as long as it is a method generally known as a method for determining the bonding pattern of monosaccharides constituting polysaccharides or oligosaccharides. For example, in the method described in WO2008/136331 International Publication, when methylation analysis is used to analyze the binding mode of glucose in glucan, first, all free hydroxyl groups in glucose residues constituting glucan are methylated, and then , hydrolyzes the permethylated glucan. Next, the methylated glucose obtained by hydrolysis is reduced to obtain methylated glucitol in which the anomeric form is eliminated, and the free hydroxyl group in this methylated glucitol is further acetylated to obtain partially methylated glucitol acetate (hereinafter referred to as , in this specification, the acetylated site and the notation of "glucitol acetate" in "partially methylated glucitol acetate" may be omitted, and may be abbreviated as "partially methylated product"). . By analyzing the obtained partially methylated products by gas chromatography, it was found that various partially methylated products derived from glucose residues with different binding modes in glucan are peaks occupying the peak area of all partially methylated products in the gas chromatogram. It can be expressed as a percentage (%) of the area. Then, from this peak area %, it is possible to determine the abundance ratio of glucose residues with different binding modes in the glucan, that is, the abundance ratio of each glucoside bond.

Although the method for producing isomaltodextrin is not particularly limited, for example, WO2008/136331 International Publication, JP-A-5-84090, or Tsusaki et al. (K. Tsusaki et al., Carbohydrate Research, vol. 344, p. 2151- 2156, 2009), maltose and/or α-glucan having an α-1,4 glycosidic bond with a degree of polymerization of glucose of 3 or more is used as a substrate, and α-glucosyltransferase is used to produce it. can be done. All three documents are incorporated herein by reference.

Although there are no particular restrictions on the snacks for which the drainage improver or stickiness suppressant of the present invention is applied, those containing starch as a raw material are preferred.

Starch has a branched structure in which glucose is linearly polymerized through α-1,4 glycosidic bonds, and glucose is polymerized through α-1,4 glycosidic bonds or α-1,6 glycosidic bonds. It is composed of amylopectin. When water is added to starch and heated, water enters the crystal structure that constitutes the starch, causing gelatinization (gelatinization) in which the crystal structure of the starch collapses. Starch that has a structure that is easy to digest in the body by pregelatinization becomes suitable for food.

The raw material of the snack is not particularly limited, but as described above, the one containing starch is preferable, and sweet potato is more preferable. Raw materials containing starch include, for example, potatoes, sweet potatoes, cassava, other potatoes, soybeans, peas, other beans, corn, rice, glutinous rice, wheat, rye, millet, barnyard millet, millet, pearl barley, and other grains. Pumpkin, kudzu root, quinoa, buckwheat, etc.

Snacks are also not particularly limited, but include, for example, chips, cereals, etc. More specifically, potato chips, potato snacks, sweet potato chips, sweet potato snacks, corn snacks, and the like may be used.

The water drainage enhancer for snacks, which is one embodiment of the present invention, can improve the efficiency of water drainage from snacks during the manufacturing process of snacks by adding it to the ingredients of snacks. In the past, in order to efficiently drain the water, the ingredients were fried in oil or baked after adding oil, but as a result, high concentrations of oil and fat remained in the snacks. By using the drainage improver of the present invention, it is possible to reduce the fat content of the produced snacks because it is not necessary to use excess fats and oils.

Further, in the production of snacks, if the dough is highly sticky, the dough tends to adhere to the rolls during roll forming, making the forming difficult. By using the stickiness inhibitor for snacks, which is one embodiment of the present invention, the stickiness of the dough can be suppressed and the dough can be easily formed.

== Snacks containing isomaltodextrin ==
The snack food of the present invention contains isomaltodextrin. The structure of isomaltodextrin is as described above, and it has the effect of promoting drainage during the production of snacks. The content of isomaltodextrin is preferably 2 to 22% by weight, more preferably 6 to 22% by weight, even more preferably 6 to 17% by weight.

The fat content of the snack is preferably less than 10 wt%, more preferably less than 8 wt%, even more preferably less than 5 wt%, even more preferably less than 3 wt%.

Snacks may contain trehalose. The content of trehalose is preferably 2 to 12% by weight, more preferably 5 to 12% by weight, even more preferably 5 to 10% by weight.

The types of snacks are as described above as the snacks for which the drainage improver and stickiness inhibitor are used.
＝＝Manufacturing method of snack foods＝＝

A method for producing snacks according to the present invention includes the steps of preparing a mixture containing a sweet potato component and isomaltodextrin, molding the mixture, and baking the molded mixture. Each step will be described in detail below.

The potato component is a processed potato product containing potato components, and may be pureed potato, powdered potato, cut potato, or potato flakes. The pureed sweet potato can be produced, for example, by straining the sweet potato after heat treatment such as steaming or boiling. Powdered sweet potatoes can be produced by, for example, drying and pulverizing sweet potatoes after heat treatment such as steaming or boiling. Potato flakes are potato flakes that are dried. From the point of view of flavor, it is particularly preferred that pureed sweet potato is included. As ingredients for snacks, a mixture containing a potato component and isomaltodextrin, i.e., dough, may contain two or more types of potato components, and particularly contains pureed potato and potato flakes. is preferred. The blending ratio of pureed potatoes and potato flakes in terms of weight % can be arbitrarily selected as long as the dough can be molded and the baked confectionery has a good texture and flavor, but is 10:1 to 1. :1 is preferred, 10:1 to 3:1 is more preferred, and 5:1 to 3:1 is even more preferred.

The ratio of the potato component added to the dough can be set arbitrarily as long as the original potato flavor is obtained, but it is preferably 80 to 95% by weight of the whole dough, and more preferably 85 to 90% by weight. Preferably, 87% by weight is more preferred.

The proportion of isomaltodextrin added to the dough is preferably 1 to 12% by weight, more preferably 3 to 12% by weight, and even more preferably 3 to 9% by weight, based on the total weight of the dough.

Trehalose may be added to the dough to prevent checking. The amount of trehalose added is preferably 0.5 to 20% by weight, more preferably 1 to 10% by weight, even more preferably 3 to 5% by weight.

It is better not to add fats such as oils and fats to the dough because it can reduce the lipid content in the snacks, but a small amount of oils and fats may be added to improve the releasability when molding the dough. . The fat is preferably oil, more preferably olive oil. The oil is preferably added in an amount of 0.5 to 6% by weight, more preferably 0.5 to 2% by weight, and even more preferably 0.5 to 1.5% by weight of the entire fabric.

The molding may be sheet molding in which the sheet is formed by a roll or the like and then cut or die-cut. A mold used for molding may be any shape such as a circular shape, a strip shape, a bar shape, or the like. The surface of the snack may be smooth or corrugated. Another molding method may be extrusion molding using an extruder such as a collet machine. The thickness of the dough is preferably 0.5 to 2.0 mm, more preferably 1.0 to 1.5 mm, in terms of texture and flavor. Also, in order to improve drainage, the fabric may be provided with pinholes.

The firing process is not particularly limited, but the firing temperature is preferably 100 to 250°C, more preferably 120 to 220°C, and even more preferably 190 to 210°C. The firing time is also not particularly limited, but is preferably from 2 to 10 minutes, more preferably from 3 to 8 minutes, and even more preferably from 4 to 6 minutes. The number of calcinations is not particularly limited, and calcination may be performed in one stage or in two stages with different temperatures and times.

The shape of the molded snack confectionery after baking may be a so-called flat type that is flat, or a so-called stack packaging type that is warped. Moreover, the baked snack may have a flat surface, a corrugated type, or a type with air bubbles on the surface. As the firing method, a conventional method can be used, and a method of firing with infrared rays, a method of firing with hot air, or a method of firing with superheated steam may be used. In addition, pressurization or decompression may be performed during firing.

EXAMPLES The present invention will be described in more detail with reference to examples below, but the examples below are not intended to limit the scope of the present invention.

[Example 1]
In this example, after preparing six types of potato snack dough of Test Examples 1 to 6 with different amounts of isomaltodextrin, they were molded and baked, and the process suitability of each test example was evaluated, and the baked potato snacks. A sensory evaluation was performed on the texture and flavor of Also, the moisture content in the baked potato snacks was measured.

First, the raw materials listed in Table 1 were mixed and then stirred to prepare six types of potato snack dough. In this example, as potato components, 67% by weight of potatoes that were pureed after heating and 20% by weight of potato flakes (potato flakes and dried) were used, and fiberexa ^TM (manufactured by Hayashibara Co., Ltd.) was used as isomaltdextrin. ) was used as trehalose, Treha (registered trademark) (hydrous crystalline trehalose) (manufactured by Hayashibara Co., Ltd.), lecithin as emulsifier, and yeast extract as seasoning. The mixed and stirred dough was rolled with a roll to a thickness of 1.5 mm, and punched into a circular shape. Furthermore, a pinhole was applied to the fabric. When the dough was molded, a specialized panelist evaluated the dough on a 4-point scale according to the evaluation criteria for process adequacy shown in Table 2, using the stickiness of the dough and the ease of molding the dough as indices.

After that, the molded potato snack dough was placed in an oven and baked at 200° C. for 5 minutes, and then baked at 120° C. for 5 minutes to obtain a snack. The potato snacks of Test Examples 2 to 6 were evaluated for texture and flavor according to the texture evaluation criteria in Table 3 and the flavor evaluation criteria in Table 4 by expert panelists. In addition, the moisture content contained in the baked potato snacks of Test Examples 1 to 6 was measured. The moisture content was measured at 105° C. for 10 minutes using an infrared moisture meter (FD-620 manufactured by Kett). In Test Example 1, since potato snacks could not be molded, the texture, flavor, and water content of baked potato snacks could not be evaluated and measured.

Table 5 summarizes the above evaluation results.

Regarding process suitability, in Test Example 1 in which isomaltodextrin was not added, the dough was sticky and difficult to mold. Stickiness was suppressed, and molding became possible.

Regarding the texture of baked potato snacks, the texture was improved with an increase in the amount of isomaltodextrin added. Regarding the flavor of the baked potato snacks, no strong powderiness was felt even with the addition of isomaltodextrin. The moisture content of baked potato snacks decreased as the amount of isomaltodextrin added increased.

Thus, under the conditions of Example 1, overall good results were obtained when the isomaltodextrin content was 3% by weight or more.

[Example 2]
In this example, instead of isomaltodextrin (Test Example 1), polydextrose Fibersol 2 (manufactured by Matsutani Chemical Industry Co., Ltd.) (Test Example 2) and maltodextrin TK-16 (Matsutani Chemical Industry Co., Ltd.) (Test Example 3) were evaluated.

Using the ingredients listed in Table 6, three types of potato snacks were produced and evaluated in the same manner as in Example 1. Table 7 shows the evaluation results.

As shown in Table 7, the dough containing polydextrose (Test Example 2) and maltodextrin (Test Example 3) was sticky and difficult to mold. Therefore, it was not possible to evaluate and measure the texture, flavor, and moisture content of potato snacks. On the other hand, in Test Example 1 containing 6% by weight of isomaltodextrin, the dough was not sticky at all and was easy to mold. In addition, the moisture content of the baked potato snack was as low as 2% by weight, and there was no problem with the texture and flavor.

[Example 3]
In this example, six types of potato snacks (Test Examples 1 to 6) having different compounding ratios of pureed sweet potato and potato flakes were evaluated.

Using the raw materials listed in Table 8, potato snacks were produced and evaluated in the same manner as in Example 1. Table 9 shows the evaluation results. In Test Examples 4, 5, and 6, water was added to adjust the hardness of the dough.

As shown in Table 9, when potato flakes were not used and only pureed potatoes were used (Test Example 1), the dough could not be molded, but by using potato flakes together with pureed potatoes, the process was suitable. In addition, the texture, flavor, and water content were all improved to a satisfactory level.

Claims (7)

A drainage improver for snacks containing isomaltodextrin as an active ingredient,
An agent for improving drainage of snacks, wherein the snacks are non-fried molded potato chips or non-fried molded potato snacks. 2. The drainage improver according to claim 1, wherein the raw material of said snack contains pureed sweet potato. An agent for suppressing stickiness of dough for snacks containing isomaltodextrin as an active ingredient,
An agent for suppressing stickiness of snack foods, wherein the snack foods are non-fried molded potato chips or non-fried molded potato snacks. 4. The stickiness control agent according to claim 3, wherein the snack ingredient contains pureed sweet potato. A method for producing snacks having a fat content of less than 5% by weight,
preparing a mixture containing a sweet potato component and isomaltodextrin;
molding the mixture;
firing the molded mixture;
including
The proportion of said isomaltodextrin in the mixture is 3 to 12% by weight,
A method for producing snacks, wherein the snacks are non-fried molded potato chips or non-fried molded potato snacks. 6. The method for producing a snack according to claim 5, wherein the snack has a fat content of less than 3% by weight. 7. The method for producing a snack according to claim 5 or 6 , wherein the sweet potato component comprises pureed sweet potato.