JP7430976B2 - Molded food and its manufacturing method, coating agent for preventing moisture fluctuation, and coated food - Google Patents

Description

The present invention relates to a molded food, a method for producing the same, a coating agent for preventing moisture fluctuation, and a coated food.

Food raw materials include granola, puffs, nuts, fruit ingredients, etc., as well as nutritionally enriched ingredients such as protein, dietary fiber, vitamins, and minerals, and sugar-based syrup as a binder. A molded food product that is molded into a certain shape using this method has been proposed (Patent Document 1). When syrup is used as a binder, there are problems such as weak binding strength, poor shape retention, easy moisture absorption, and strong sweetness.

Pressing with strong force during molding increases the binding force, but the molded food has a high density and a hard texture, and the texture and appearance of the food raw material itself are lost.

Patent Document 2 proposes a water-soluble dietary fiber-containing composition containing water-soluble dietary fiber such as indigestible dextrin and polydextrose, and thickening polysaccharide such as alginate and agar in a certain ratio, It shows the bread-making suitability, appearance, texture, flavor improvement effect, etc. during bread production.

Patent Document 3 discloses a tablet containing particles containing a fermented plant product and water-soluble dietary fiber.

Japanese Patent Application Publication No. 2008-289369 Japanese Patent Application Publication No. 2006-254901 Japanese Patent Application Publication No. 2016-195557

The present invention does not reduce the binding force due to moisture absorption and does not stick to fingers or teeth, and the texture changes due to moisture transfer from the absorbed binder to the raw material, and the nutritional components of the nutritionally enriched material change (reduction/disappearance). The aim is to provide molded foods that are free from these problems.

Another object of the present invention is to provide a coating agent and a coated food that can be stored for a long time without deteriorating the flavor or texture of the food.

The present invention provides the following molded food, a method for producing the same, a coating agent for preventing moisture fluctuation, and a coated food.
Item 1. A molded food comprising a food raw material and a binder, the binder being water-soluble dietary fiber.
Item 2. Item 1, wherein the water-soluble dietary fiber is at least one selected from the group consisting of indigestible dextrin, inulin, high amylose corn starch, phosphoric acid crosslinking resistant starch, polydextrose, isomaltodextrin, and guar gum enzymatic decomposition product. Molded food.
Item 3. The food raw materials are from the group consisting of grains, legumes and potato powders, rice flakes, corn flakes, cereals, nuts, processed fruit and/or vegetable products, proteins, water-insoluble dietary fibers, vitamins, and minerals. Item 2. The molded food according to item 1 or 2, containing at least one selected type.
Item 4. The molded food according to any one of Items 1 to 3, wherein the water-soluble dietary fiber is present at the interface of adjacent food raw materials, and the food raw materials are bound by the water-soluble dietary fiber.
Item 5. A method for producing a molded food, including the steps of mixing food raw materials and syrup-like water-soluble dietary fiber, and molding the resulting mixture.
Item 6. A coating agent containing water-soluble dietary fiber to prevent moisture fluctuations.
Section 7. Coated food with a water-soluble dietary fiber layer.

As health consciousness increases both in Japan and overseas, functional food ingredients are attracting increasing attention, and dietary fiber is one such food ingredient. Dietary fiber has various physiological functions, and many foods that appeal to its functionality are on the market. However, it is difficult to obtain the required amount from food that can be expected to be functional. For example, in bakery foods such as biscuits, adding the necessary amount of dietary fiber per serving can not only reduce the quality of texture and flavor but also , physical property changes were also large, leading to a decrease in productivity. As a result, most of the foods on the market that claim the functionality of dietary fiber are limited to beverages (including powdered foods for beverage use) that have a large mass or volume per serving.

According to the molded food of the present invention using dietary fiber as a binder, dietary fiber can be ingested through a meal replacement food that is portable, has excellent preservability, and can be easily eaten immediately.

In addition, coating agents containing water-soluble dietary fiber are excellent as coating agents for preventing moisture fluctuations, and by coating hygroscopic foods such as biscuits, rice crackers, rice crackers, cookies, and crackers with a layer of water-soluble dietary fiber, Even when these foods are left in the air for a long time, they can be kept dry for a long time. Furthermore, when coated on bread, cakes, etc., these foods can be prevented from drying out. Furthermore, when the surface of frozen food is coated, the surface and interior of the food can be prevented from drying even when heated in a microwave oven.

In the present invention, food raw materials are not particularly limited as long as they can be bound with a binder containing water-soluble dietary fiber, but examples include grains (rice, corn, wheat, barley, waxy barley, Rye, oats, oats, pigeons, millet, millet, millet, buckwheat, quinoa, etc.), legumes (soybeans, adzuki beans, mung beans, cowpeas, kidney beans, fava beans, peas, chickpeas, etc.), potatoes (potatoes, Sweet potatoes, taro, cassava, taro, Japanese yam, yams, etc.), cereals (rice flakes processed into flakes or puffs, corn flakes, puffed rice, etc.), nuts (bean nuts, almonds, cashew nuts, macadamia nuts, hazelnuts, pistachios) , nuts such as coconuts, dried fruits (apples, strawberries, mangoes, pineapples, bananas, kiwis, peaches, apricots, figs, prunes, plums, raisins, blueberries, raspberries, melons, plums, oranges, cranberries, cherries, etc.), Dried vegetables (carrots, green beans, lotus roots, pumpkin), sunflower seeds, pumpkin seeds, proteins (eggs, soybeans, etc.), water-insoluble dietary fiber (cellulose, hemicellulose, chitin, chitosan, etc.), vitamins (A, B1, B2) , B6, B12, C, D, E, K, folic acid, niacin, pantothenic acid, etc.), minerals (magnesium, calcium, potassium, iron, zinc, phosphorus, etc.), and confectionery (chocolate, gummies, Candies, marshmallows, granola, biscuits, snacks, hail, etc.), processed seafood products such as fish, shellfish, and seaweed produced by heat drying, freeze drying, microwave drying, etc., processed egg products such as scrambled eggs, and meat. Processed meat products such as minced meat and beef jerky, seasonings (powdered bonito stock, powdered kelp stock, powdered sardine stock, powdered chin stock, powdered consommé seasoning), etc.

In addition to these, fragrances, acidulants, seasonings, sweeteners, colorants, etc. may be added as appropriate for flavoring and coloring.

In the molded food of the present invention, examples of the water-soluble dietary fiber used as a binder include powdered and syrupy water-soluble dietary fibers.

Examples of powdered water-soluble dietary fibers include indigestible dextrin (Pine Fiber C, Matsutani Chemical Co., Ltd.), inulin (Fuji FF, Fuji Nippon Sugar Co., Ltd.), high amylose corn starch (Amylogel HB-450, Sanwa Starch) (industrial product), phosphoric acid crosslinking resistant starch (Fibergym RW, Matsutani Chemical Industry Co., Ltd.), polydextrose (Starlight III, TATE&LYLE Co., Ltd.), isomaltodextrin (Fiberixa, Hayashibara Co., Ltd.), guar gum enzymatic decomposition product (Sunfiber RC, (manufactured by Taiyo Kagaku), etc.

Examples of syrup-like water-soluble dietary fibers include polydextrose (Starlight Elite, manufactured by TATE&LYLE), reduced indigestible dextrin (Fibersol 2HL, manufactured by Matsutani Chemical Industries), and indigestible glucan (Fit Fiber #80, Japan). (manufactured by Shokuhin Kako), etc.

There is no particular limit to the mass ratio of food raw materials and water-soluble dietary fiber in molded foods, and it depends on the texture and flavor of the molded food, the shape and properties of the food raw materials, the amount of dietary fiber required per serving, etc. , can be selected as appropriate, but when the solid content of the entire molded food is 100% by mass, the content of water-soluble dietary fiber is 10% by mass to 60% by mass, preferably 15% to 50% by mass, More preferably, it is 20% by mass to 40% by mass. If the content of water-soluble dietary fiber is less than 10% by mass, the binding between food raw materials is weak, and shape retention may be affected. If it exceeds 60% by mass, the binding between the food raw materials may become too strong, which may affect the texture and melting in the mouth.

Powdered water-soluble dietary fiber and syrupy water-soluble dietary fiber may be used alone or in combination. There is no particular restriction on the combination of powdered water-soluble dietary fiber and syrup-like water-soluble dietary fiber, and one type or two or more types may be used in an appropriate combination. However, when using only one or more types of powdered water-soluble dietary fiber, it is preferable to dissolve it in water to form a syrup before use. The solid content of the syrup containing water-soluble dietary fiber and water is not particularly limited, but is preferably about 40% to 90% by mass, particularly preferably about 60% to 80%. Powdered water-soluble dietary fiber is used after being dissolved in water to form a syrup or solution having such a concentration. Water-soluble dietary fiber in the form of syrup can be prepared and used at an appropriate concentration (solid content). In a preferred embodiment of the present invention, one or more types of syrupy water-soluble dietary fibers are used, or one or more types of powdered water-soluble dietary fibers and syrupy water-soluble dietary fibers are combined. and use it. When powdered water-soluble dietary fiber is used together with syrup-like water-soluble dietary fiber, it dissolves in the syrup and acts as a binder.

When using one kind or a combination of two or more kinds of powdered water-soluble dietary fiber and syrup-like water-soluble dietary fiber, the mass ratio is not particularly limited and can be appropriately selected depending on the purpose. For example, the content of powdered water-soluble dietary fiber in the total water-soluble dietary fiber can be selected as appropriate depending on the texture and flavor of the molded food, the shape and properties of the food raw material, productivity during manufacturing, etc. The amount is 0% to 50% by weight, preferably 10% to 45% by weight, more preferably 20% to 40% by weight.

In the molded food of the present invention, water-soluble dietary fiber can bind food raw materials together by crystallizing. Therefore, if the water content in an aqueous solution or syrup of water-soluble dietary fiber is too high, by evaporating the excess water by heating, blowing air, reducing pressure, etc., some of the water-soluble dietary fiber will crystallize and reduce its binding power. can be increased.

The shape of the molded food of the present invention is not particularly limited, and examples thereof include bar shape, block shape, sheet shape, irregular shape, and the like.

In one preferred embodiment of the invention, preferred food products molded with the invention include snack bars, such as breakfast and meal replacement bars, nutrition bars, granola bars, protein bars, cereal bars.

≪Method for manufacturing molded food≫
Manufacturing the molded food of the present invention includes at least (1) a mixing step and (2) a molding step, and may also include other steps. For example, a heating step may be included between the mixing step and the molding step, or the mixing step may be performed while heating. Alternatively, the mixture obtained in the mixing step may be heated after being put into a mold in the molding step.

(1) Mixing process When using a combination of powdered and syrupy water-soluble dietary fibers, the mixing process involves adding an appropriate amount of powdered water-soluble dietary fiber to the food raw material, mixing until homogeneous, and adding syrup to the mixture. Add an appropriate amount of water-soluble dietary fiber and mix until homogeneous.

When using syrup-like water-soluble dietary fiber alone without using powdered water-soluble dietary fiber, in the mixing process, add an appropriate amount of syrup-like water-soluble dietary fiber to the food raw material and mix until homogeneous. .

At this time, if the syrup-like water-soluble dietary fiber has a high viscosity and is difficult to mix uniformly with the mixture of food raw materials and powdered water-soluble dietary fiber, it may be kept at a temperature of 50°C or higher.

(2) Molding process In the molding process, the mixture obtained in the mixing process is filled into a mold to obtain a molded food. The shape of the mold is not particularly limited and may be selected appropriately depending on the shape of the intended molded food.

(3) Other steps In the heating step, for example, the mixture obtained in the mixing step can be heated while being stirred in a candy cooker such as a direct flame type or a vacuum type. The temperature during heating is preferably 50 to 120°C.

It is preferable to perform the mixing step and heating step at the same time by heating and stirring while performing the mixing step in a candy cooker. The heating process does not require boiling or baking.

Further, the order of the molding step and the heating step is not limited, and even if the unheated mixture obtained in the mixing step is filled into a mold and then the heating step is performed, a molded food product can be obtained.

When using conventional molasses-based binders, the mixture of food raw materials and binder had to be baked in an oven or dried with hot air after the molding process (approximately 130 to 200 degrees Celsius, approximately 15 to 20 minutes). As a result, attenuation of nutritionally enriched ingredients, deterioration of flavors and seasonings, and deterioration of the color tone and texture of fruit and vegetable ingredients were unavoidable. In the present invention, such high temperatures are not required to mold the mixture of food raw materials and water-soluble dietary fibers, and there is no need for attenuation of nutritionally enriched materials, deterioration of flavorings and seasonings, and changes in color and texture of fruit and vegetable materials. Deterioration etc. can be suppressed.

In the present invention, syrups, dispersions, aqueous solutions, etc. containing water-soluble dietary fibers can be used as coating agents for foods.

The concentration of water-soluble dietary fiber in the coating agent is not particularly limited as long as coating is possible, but it is preferably about 40% to 90% by mass, more preferably about 60% to 80% by mass. The coating agent can be applied by any known method of coating food products, such as mixing, spraying, pouring or adding to the food product. The water-soluble dietary fiber coating liquid may be at room temperature, but the viscosity of the coating liquid can be reduced by heating it to about 50 to 100°C.

After applying the coating agent to the food, a coating layer of water-soluble dietary fiber can be formed on the surface of the food by performing air drying, hot air drying, cold air drying, baking, etc. By forming this coating layer, moisture movement such as moisture absorption and drying of the food can be suppressed.

The thickness of the water-soluble dietary fiber coating layer of food is approximately 10 to 1000 μm.

When two or more coated foods are in contact with each other, the water-soluble dietary fiber coating layer has binding power, so they may bind together. I don't wear it anymore.

Coated foods with a water-soluble dietary fiber layer can suppress moisture absorption even under high-temperature, high-humidity conditions that tend to absorb moisture, so foods such as rice crackers, rice crackers, biscuits, cookies, crackers, seaweed, popcorn, potato chips, and snack foods are suitable. There is. Moreover, since the coating layer containing water-soluble dietary fiber can suppress the movement of moisture, it can prevent the moisture of the food from evaporating and drying out. Preferable foods to prevent food from drying out include breads, cakes, dried fruits, delicacies (salami, etc.), and baked goods that contain a lot of moisture, such as gateau chocolate. Rolls, bread rolls, buns, cooked bread, coppepan, danish, croissants, castella, dorayaki, imagawayaki, taiyaki, waffles, sponge cakes, madeleines, angel cakes, roll cakes, steamed cakes, cupcakes, pound cakes, fruit cakes , muffins, madeleines, gateau chocolat, financiers, mille-feuille, apple pie, tarts, steamed bread, donuts, French bread, bagels, scones, piroshki, hardtack, red bean paste, cream bread, soufflé, Baumkuchen, pancakes, pancakes, crepes , castella etc. Furthermore, breads and cakes include frozen foods.

EXAMPLES Hereinafter, the present invention will be specifically explained using Examples, but the present invention is not limited thereto.

Comparative Production Example 1: Chocolate Dough Chocolate dough was prepared using the ingredients and blending ratios shown in Table 1 below.

Comparative Production Example 2: Nougat dough Nougat dough (water content: 4.5% by mass) was prepared using the ingredients and blending ratios shown in Table 2 below.

Comparative Production Example 3: Caramel Dough Caramel dough (water content: 6% by mass) was prepared using the ingredients and blending ratios shown in Table 3 below.

Comparative production example 4: Molasses dough A
Molasses dough A (water content: 17% by mass) was prepared using the ingredients and blending ratios shown in Table 4 below.

Comparative production example 5: Molasses dough B
Molasses dough (moisture 15% by mass) was prepared using the ingredients and blending ratios shown in Table 5 below.

Comparative examples 1 to 5
To 70% by mass of the food raw materials shown in Table 6 below, 30% by mass of each dough obtained in Comparative Production Examples 1 to 5 was added and bound according to a conventional method to obtain a molded food.

Example 1
To 70% by mass of the food raw materials shown in Table 6 below, 30% by mass of water-soluble dietary fiber material was added and bound, and a molded food was obtained by the following mixing process and molding to heating process. The water-soluble dietary fiber material is 10% by mass of indigestible dextrin (Pine Fiber C, manufactured by Matsutani Chemical Industry Co., Ltd.) as a powdered water-soluble dietary fiber material, and polyester as a syrup-like water-soluble dietary fiber material. Dextrose (Starlight Elite, manufactured by TATE & LYLE, solid content 80% by mass) was adjusted to 20% by mass.

<Mixing process>
After uniformly mixing the food raw material and the powdered water-soluble dietary fiber material, the syrup-like water-soluble dietary fiber material was added and further mixed uniformly.

<Molding to heating process>
The mixture was filled into a mold and heated in a microwave oven (600W, 50 seconds). After cooling to room temperature, it was removed from the mold to obtain a molded food.

The evaluations of hygroscopicity, heat resistance, binding/shape retention, texture, flavor, and appearance shown in Tables 6 to 8 were performed as follows.

<Hygroscopicity>
The surface condition (no change to stickiness/liquefaction) of the molded food was evaluated when it was left in a constant temperature and humidity chamber (ESPEC SH-221) set at 30°C/70% for 24 hours.
◎: Extremely resistant to moisture absorption ○: Excellent resistant to moisture absorption △: Slightly easy to absorb moisture ×: Easy to absorb moisture

<Heat resistance>
The condition (no change to melting/deformation) of the molded food was evaluated when it was left on a hot plate (Ultra Hot Plate HI-400A manufactured by As One Corporation) set at 40°C for 30 minutes.
◎: Extremely excellent heat resistance ○: Excellent heat resistance △: Slightly poor heat resistance ×: Poor heat resistance

<Binding and shape retention>
The state of molded foods (from no change to collapse/deformation) when dropped from a height of 1 m was evaluated.
◎: Excellent binding and shape retention ○: Excellent binding and shape retention △: Slightly poor binding and shape retention ×: Poor binding and shape retention

<Texture>
A panel of 10 experts evaluated the effects of binders on the texture of food raw materials.
◎: The texture of the food raw material is very good (you can feel the texture as it is)
○: The texture of the food raw materials is good (you can almost feel the texture as is)
△: The texture of the food raw material is slightly impaired (you can't feel the texture very much)
×: The texture of the food raw material is impaired (you cannot feel the texture)

<Flavor>
A panel of 10 experts evaluated the effect of binders on the flavor of food raw materials.
◎: The flavor of the food raw material is very good (you can feel the flavor as it is)
○: The flavor of the food raw material is good (you can feel the flavor almost as it is)
△: The flavor of the food raw material is slightly impaired (the flavor is not felt much)
×: The flavor of the food raw material is impaired (you can't feel the flavor)

<Exterior>
A panel of 10 experts evaluated the effects of binders on the appearance (particularly color tone) of food raw materials.
◎: The appearance of the food raw material is very good (color tone can be confirmed)
○: Appearance of food raw material is good (color tone can be almost confirmed)
△: The appearance of the food raw material is slightly impaired (the color tone cannot be confirmed much)
×: The appearance of the food raw material is impaired (color tone cannot be confirmed)

Evaluation: Hygroscopicity Moisture absorption was observed except for Comparative Example 1 (chocolate dough) and Example 1. Moisture absorption was unavoidable in the comparative examples containing monosaccharides, disaccharides, and oligosaccharides, and especially severe moisture absorption was observed in Comparative Example 5 (molasses dough B).

Evaluation: Heat resistance As in Comparative Example 1 (chocolate dough) and Comparative Example 4 (molasses dough A), binders that use oil or gelling agents begin to melt when a certain temperature is exceeded, making it impossible to maintain heat resistance. There wasn't. As in Comparative Example 2 (nougat dough), Comparative Example 3 (caramel dough), and Comparative Example 5 (molasses dough B), high heat resistance could not be maintained even with a carbohydrate-based binder.

Evaluation: Binding/shape retention In Comparative Example 1 (chocolate dough), Comparative Example 3 (caramel dough), Comparative Example 4 (molasses dough A), and Example 1, the food raw materials did not peel off significantly or the structure It did not collapse and maintained its shape. In Comparative Example 2 (nougat dough) and Comparative Example 5 (molasses dough B), peeling of the food raw material and collapse of the structure were not observed, but deformation of the shape was observed.

Evaluation: Texture In Comparative Example 3 (caramel dough) and Comparative Example 4 (molasses dough A), the binding agent exhibited a unique chewing property, so the crispness and crunchiness of the food raw material material was greatly impaired. Also in Comparative Example 1 (chocolate dough), Comparative Example 2 (nougat dough), and Comparative Example 5 (molasses dough B), the crispness and crunchiness of the food raw materials were impaired due to the characteristics of the binder.

Evaluation: Flavor Comparative example 1 (chocolate dough), comparative example 2 (nougat dough), comparative example 3 (caramel dough), comparative example 4 (molasses dough A) and comparative example 5 (molasses dough B) were The flavor, especially the sweetness, was strong and significantly impaired the flavor of the food raw material.

Evaluation: Appearance In Comparative Example 1 (chocolate dough), Comparative Example 2 (nougat dough), and Comparative Example 3 (caramel dough), the food raw material covered with the binder had a particularly large loss in color tone. Comparative Example 4 (molasses dough A) and Comparative Example 5 (molasses dough B) were slightly transparent, and the color tone of the food raw material was relatively maintained.

Comparative examples 6 to 9
To 70% by weight of the food raw materials listed in Table 7 or 8, add 30% by weight of nougat dough and molasses dough B, which do not contain any flavor other than sweetness from Tables 1 to 5, and condense according to the usual method. A molded food was obtained.

Examples 2 and 3
Molded foods were obtained by adding 30% by weight of water-soluble dietary fiber to 70% by weight of the food raw materials listed in Table 7 or 8 and binding them. The water-soluble dietary fiber material is 10% by weight of indigestible dextrin (Pine Fiber C, manufactured by Matsutani Chemical Industry Co., Ltd.) as a powdered water-soluble dietary fiber material, and polyester as a syrup-like water-soluble dietary fiber material. Dextrose (Starlight Elite, manufactured by TATE & LYLE, solid content 80% by mass) was adjusted to 20% by weight.

<Mixing process>
After uniformly mixing the food raw material and the powdered water-soluble dietary fiber material, the syrup-like water-soluble dietary fiber material was added and further mixed uniformly.

<Molding to heating process>
The mixture was filled into a mold and heated in a microwave oven (600W, 50 seconds). After cooling to room temperature, it was removed from the mold to obtain a molded food.

Evaluation: Hygroscopicity In Comparative Examples 6 to 9, severe moisture absorption such as stickiness on the surface of the molded food was observed.

Evaluation: Heat resistance Comparative Examples 6 and 8 maintained some heat resistance, but Comparative Examples 7 and 9 could not maintain heat resistance.

Evaluation: Binding/Shape Retention Comparative Examples 6 and 8 slightly maintained binding/shape retention, but Comparative Examples 7 and 9 could not maintain sufficient binding/shape retention.

Evaluation: Texture In Comparative Examples 6 to 9, the food raw materials did not have excellent texture and tended to adhere to the teeth.

Evaluation: Flavor In Comparative Examples 6 to 9, the flavor of the binder, especially the sweetness, was not compatible with seasonings, and it was difficult to eat them as molded foods.

Evaluation: Appearance Comparative Examples 6 and 8 had a significant loss in the color tone of the food raw materials, whereas Comparative Examples 7 and 9 were slightly transparent, and the color tone of the food raw materials was relatively maintained.

Examples 6 to 9 and Comparative Examples 10 to 13:
Verification of the moisture absorption suppression effect of various baked confectionery using water-soluble dietary fiber materials For the target foods (various baked confectioneries), indigestible dextrin (Pine Fiber C, manufactured by Matsutani Chemical Industry Co., Ltd.) as a powdered dietary fiber material and syrup-like A mixture of polydextrose (Starlight Elite, manufactured by TATE & LYLE, solid content 80% by mass) as a water-soluble dietary fiber material in a 1:2 weight ratio is used as a coating agent to uniformly cover the surface of the target food. Appropriate amount was applied.

The target foods (various baked confectionery) before coating were Comparative Examples 10 to 13.
<Heating process>
The target foods of Examples 6 to 9 and Comparative Examples 10 to 13 were heated in a microwave oven (600 W for 20 seconds), cooled to room temperature, and evaluated for hygroscopicity, flavor, and appearance. The results are shown in Table 9.

The evaluation criteria for hygroscopicity, flavor and appearance in Table 9 are shown below.
<Hygroscopicity>
A panel of 10 experts evaluated the degree of moisture absorption when left in a constant temperature and humidity chamber (SH-221 manufactured by ESPEC) for 2 hours at a temperature and humidity setting of 40℃/90%, based on the difference in texture before and after being placed in the constant temperature and humidity chamber. did.
◎: No difference in texture (no moisture absorption)
○: Slightly different texture (slightly absorbs moisture)
△: There is a difference in texture (moisture absorption)
×: There is a considerable difference in texture (considerable moisture absorption)

<Flavor/Appearance>
A panel of 10 experts evaluated the effect of coating application on the flavor and appearance of the target food.
◎: No effect on flavor and appearance ○: Slight effect on flavor and appearance △: Effect on flavor and appearance ×: Considerable effect on flavor and appearance

When the water-soluble dietary fiber material was applied as a coating agent, no effect was observed on the flavor of the target food. Regarding the appearance, there was a tendency for the gloss of the target foods to increase slightly, but this did not impair the quality or value of the target foods.

Regarding hygroscopicity, the degree of deterioration (change) in texture of all target foods was reduced, confirming the moisture absorption suppressing effect.

Examples 10 to 12 and Comparative Examples 14 to 16: Suppression of drying of various foods using water-soluble dietary fiber materials Indigestible dextrin (Pine Fiber C, manufactured by Matsutani Chemical Industry) was used as a powdered dietary fiber material for the target food. A mixture of polydextrose (Starlight Elite, manufactured by TATE & LYLE) as a syrup-like water-soluble dietary fiber material at a weight ratio of 1:2 was used as a coating agent, and an appropriate amount was applied to uniformly cover the surface of the target food. (Examples 10-12). Comparative Examples 14 to 16 were target foods that were not coated.

<Heating process>
Examples 10 to 11 and Comparative Examples 14 to 15 were heated in a microwave oven (600 W for 20 seconds) and cooled to room temperature. Since Example 12 and Comparative Example 16 were not suitable for heating, the coating agents were allowed to stand at room temperature after coating to dry.

The target foods of Examples 10 to 12 and Comparative Examples 14 to 16 were evaluated for surface texture, center texture, flavor, and appearance. The results are shown in Table 10.

<Evaluation>
<Surface texture>
Ten expert panelists evaluated the degree of dryness on the surface of the target food when left at 22°C/20%/24 hours based on the difference in texture before and after the test.
◎: No difference in texture (not dry)
○: Slightly different texture (slightly dry)
△: There is a difference in texture (dry)
×: There is a considerable difference in texture (quite dry)

<Texture of the center>
Ten expert panelists evaluated the degree of dryness in the center of the target food when left at 22°C/20%/24 hours based on the difference in texture before and after the test.
◎: No difference in texture (not dry)
○: Slightly different texture (slightly dry)
△: There is a difference in texture (dry)
×: There is a considerable difference in texture (quite dry)

<Flavor/Appearance>
A panel of 10 experts evaluated the effect of coating application on the flavor and appearance of the target food.
◎: No effect on flavor and appearance ○: Slight effect on flavor and appearance △: Effect on flavor and appearance ×: Significant effect on flavor and appearance

When the water-soluble dietary fiber material was applied as a coating agent, no effect was observed on the flavor of any of the target foods. Regarding the appearance, there was a tendency for the surface of the target food to become slightly more glossy, but this did not impair the quality or value of the target food.

In Examples 10 and 11, compared with Comparative Examples 14 and 15, it was confirmed that the application of the coating agent particularly prevented drying of the surface of the target food.

In Example 12, compared to Comparative Example 16, no tendency of drying was observed on the surface or center of the target food due to application of the coating agent.

It can be seen that the drying prevention effect of coating agent application is higher in foods with higher dough density as in Example 12 than in foods with more gaps in the dough structure as in Examples 10 and 11.

Claims (5)

A molded food containing a food raw material and a binder, wherein the food raw material is a processed product of grains, beans, and potato powder, rice flakes, corn flakes, cereals, nuts, fruits and/or vegetables, It contains at least one selected from the group consisting of protein, water-insoluble dietary fiber, vitamins, and minerals, and the binder is indigestible dextrin, indigestible glucan, high amylose cornstarch, phosphoric acid crosslinking resistant starch, polydextrose. , at least one type of water-soluble dietary fiber selected from the group consisting of enzymatic decomposition products of guar gum, and the content of the binder is 20% by mass to 40% by mass when the solid content of the entire molded food is 100% by mass. %, molded foods (foods consisting of 7-50% by weight of low-viscosity water-soluble dietary fiber and 50-93% by weight of starches with an average degree of substitution of hydroxypropyl groups of 0.02-0.2) (excludes dietary fiber-enriched foods characterized in that the fiber-reinforced composition is contained in the food in an amount of 6 to 45% by weight) . The molded food according to claim 1, wherein the water-soluble dietary fiber is present at the interface of adjacent food raw materials, and the food raw materials are bound by the water-soluble dietary fiber. The molded food according to claim 1 or 2, wherein the binder comprises at least one kind of powdered water-soluble dietary fiber and at least one kind of syrupy water-soluble dietary fiber. It includes a step of mixing a food raw material and a binder, and a step of molding the obtained mixture, and the food raw material is a powder of grains, beans, and potatoes, rice flakes, corn flakes, cereals, nuts, and fruits. and/or contains at least one selected from the group consisting of processed vegetables, proteins, water-insoluble dietary fibers, vitamins, and minerals, and the binder is indigestible dextrin, indigestible glucan, high amylose cornstarch, At least one type of water-soluble dietary fiber selected from the group consisting of phosphoric acid crosslinking-resistant starch, polydextrose, and guar gum enzymatically decomposed product, and the content of water-soluble dietary fiber when the solid content of the entire molded food is 100% by mass. The amount is 20% to 40% by mass in a molded food manufacturing method (however, 7 to 50% by weight of low-viscosity water-soluble dietary fiber and an average degree of substitution of hydroxypropyl groups of 0.02 to 0.2) (Excluding a method for producing a dietary fiber-enriched food characterized by containing 6-45% by weight of a dietary fiber-reinforced composition comprising 50-93% by weight of starch). The food raw material includes a step of mixing a food raw material, at least one kind of powdered water-soluble dietary fiber, and at least one kind of syrup-like water-soluble dietary fiber, and a step of molding the obtained mixture, wherein the food raw material is a grain, Contains at least one member selected from the group consisting of beans and potato powder, rice flakes, corn flakes, cereals, nuts, processed fruits and/or vegetables, proteins, water-insoluble dietary fibers, vitamins, and minerals. , the water-soluble dietary fiber is at least one selected from the group consisting of indigestible dextrin, indigestible glucan, high amylose corn starch, phosphoric acid crosslinking resistant starch, polydextrose, and guar gum enzymatic decomposition product, and The method for producing a molded food according to claim 4, wherein the content of water-soluble dietary fiber is 20% by mass to 40% by mass when the solid content is 100% by mass.