JPH04141056A - Dried food and production thereof - Google Patents

Abstract

PURPOSE:To obtain the title food hardly causing deformation, having excellent crunching feeling and useful for health, etc., by bringing a starch material into contact with an edible fatty acid compound having an amphipathic property in the presence of water, binding the starch material to the fatty acid compound and controlling water content of the resultant bound material to prescribed value or below. CONSTITUTION:A starch material such as rice is brought into contact with an edible and amphipathic fatty acid compound, preferably at weight ratio of 100/2-10 in the presence of water to bind the above-mentioned fatty acid compound to the above-mentioned starch material so that amylose content of the starch material may be preferably 40-95% and then water content of the resultant bound material is controlled to <=10% to provide the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a dry food that is mainly composed of starch and does not easily sag, and a method for producing the same.

(Conventional technology) With the recent diet and health boom, the form of breakfast has also changed, and the form has changed from the traditional meal centered on bread and rice to cereals such as cornflakes. .

In general, cereal foods are made from grains such as rice, wheat, and corn, and are made into a dried form by subjecting these ingredients to processes such as crushing, crushing, and heating, and can be eaten as is or with milk, soup, etc. It is said to be something that can be eaten.

The biggest drawback of these 7-real foods is that they tend to go bad because they are in dry form. Specifically, sagging is a phenomenon in which cereal foods absorb moisture from the air, resulting in a decrease in crispiness or deformation (so-called misalignment).

(Problems to be Solved by the Invention) Commercially available cereal foods such as corn flakes as described above are wrapped in a gas barrier packaging material such as aluminum.

However, no matter how carefully you reseal the package after it has been opened, moisture will still seep in through the gaps, causing the cereal to absorb the moisture and cause it to sag.

For this reason, cereal foods are affected by humidity and temperature, but for example, if left in the air, they will wear out in about 2 to 3 hours, and if the packaging material is resealed, it will wear out in about 1 to 2 weeks. Because of this, care had to be taken to preserve it.

Therefore, an object of the present invention is to provide a dried food product that does not easily sag and a method for producing the same.

(Means for Solving the Problems) A device that achieves the above object consists of a starch substance and an ingestible monoamphiphilic fatty acid compound bound to the starch substance,
It is a dry food that does not easily sag and has a moisture content of 10% or less.

Furthermore, the weight ratio of the starch to the fatty acid compound is
The ratio is preferably 100:2 to 0.

Furthermore, the above object is achieved by contacting starch with an ingestible amphiphilic fatty acid compound in the presence of water to bind the fatty acid compound to the starch, and then
This is a method for producing a dried food, which includes a step of adjusting the moisture content of the obtained combined product to 10% or less.

Therefore, the dried food of the present invention will be explained using Examples.

The dry food of the present invention is composed of starch and a fatty acid compound bonded to the starch, and has a water content of 10% or less.

Therefore, this dried food is inhibited from becoming flattened over a long period of time.

Starches used as raw materials in the present invention include:
Starch is usually edible starch derived from grains, physicochemically or biologically synthesized starch, their crude raw materials or processed products, or a mixture of two or more of these starches. Any one can be suitably used as long as it is contained in a sufficient amount. Examples include those prepared from rice, wheat, barley, rye, oats, corn, potatoes, Japanese yam, or tapioca. In particular, it is preferable to use grain flour or grains of these raw material grains from nutritional and economical points of view.

The fatty acids constituting the ingestible amphipathic fatty acid compound used in the dry food of the present invention include caprylic acid, pelargonic acid, capric acid, undecylic acid, lauric acid,
Tridecylic acid, myristic acid, pentadecylic acid, palmitic acid, heptadecylic acid, stearic acid, nonadecanoic acid, arachidic acid, behenic acid, undecylic acid, oleic acid,
Those having 8 to 22 carbon atoms are preferred, such as elaidic acid, cetoleic acid, erucic acid, brassic acid, linoleic acid, lylunic acid, arachidonic acid, and the like. Examples of fatty acid salts include sodium salts, potassium salts, and magnesium salts of fatty acids as described above. In addition, fatty acid esters are preferable as fatty acid compounds, and alcohol donors for esters include glycerin, propylene glycol or polypropylene glycols, sugars such as wrinkle sugar and maltose, sorbitol, mannitol, and erythritol.
These include sugar alcohols such as gnoto and arabite, and glycerophosphoric acid. Specific examples of ingestible amphipathic fatty acid compounds include decaglyceryl monolaurate, decaglyceryl monomyristate, hexaglyceryl monostearate, decaglyceryl distearate,
Glycerin fatty acid esters such as monoglyceryl monostearate, decaglyceryl distearate, decaglyceryl tristearate, decaglyceryl monooleate, decaglyceryl trioleate, hexaglyceryl monooleate, decaglyceryl pentaoleate,
Sucrose fatty acid esters such as sucrose stearate, sucrose palmitate, sucrose oleate, crinkle sugar laurate, and sucrose behenate; sorbitan fatty acid esters such as sorbitan monolaurate, sorbitan monostearate, and sorbitan monooleate; Examples include phospholipids such as lentin and lysolentin. In addition, HL B (Hydorophile) of such fatty acid ester
ic Lipophilic Balance) may be used in any range.

In the dry food of the present invention, this fatty acid compound is
Since it is bound to starch, stagnation can be suppressed more than when it is simply added.

The above fatty acid compound then binds to amylose in starch to form a complex. In order to reliably suppress the settling of dried foods, the occupancy rate of starchy amylose by fatty acid compounds must be 10% or more, especially 40 to 95%.
It is desirable that That is, if the occupancy rate of starchy amylose by the fatty acid compound is 10% or more, it is possible to reliably suppress the dry food from becoming stale.

Note that the "occupancy rate of starchy amylose by fatty acid compounds" here refers to the iodine affinity (
The amount of bond between amylose and iodine) was calculated from the measured value. In other words, iodine affinity estimates amylose content by utilizing the fact that iodine mainly binds with amylose in starch to form a complex.
When starch is treated with a fatty acid compound as in the present invention, the iodine affinity becomes smaller than that of untreated starch by the proportion of amylose (which does not bind iodine) bound to the fatty acid compound. Therefore, the value obtained by subtracting the iodine affinity of treated starch from the iodine affinity of untreated starch is
The value divided by the iodine affinity of untreated starch and multiplied by 100 is the occupancy (%) of amylose in starch by fatty acid compounds.

(Amylose occupancy by fatty acid compound: %) = (Iodine affinity of untreated starch) Next, the method for producing the dried food of the present invention will be described.

The production method of the present invention involves contacting starch with an ingestible amphiphilic fatty acid compound in the presence of water, binding the fatty acid compound to the starch, and then reducing the water content of the resulting bound product. and adjusting the amount to 10% or less.

The step of bringing starch and an ingestible amphiphilic fatty acid compound into contact in the presence of water is as follows: 1) Dispersing the fatty acid compound in water, mashing the starch in this dispersion, and stirring to dissolve the starch. A method for bonding a fatty acid compound to a starch; ■ A method for adding water to a starch, further adding a fatty acid compound thereto, mixing, soaking the starch, and bonding a fatty acid compound to a starch; After mixing the fatty acid compound with the mixture, water is added to the mixture, or the mixture is soaked in water,
Possible methods include mixing or stirring to bind the fatty acid compound to the starch.

Particularly preferably, after mixing the starch with the fatty acid compound,
This is a method in which water is added to this mixture and kneaded to bind the fatty acid compound to the starch. According to this method, the drying efficiency in the subsequent drying step is good and drying is easy.

In the above fatty acid compound binding step, water is added in order to bring the starch and the fatty acid compound into contact efficiently, and the amount of water added in the above step is determined according to the above method. To be determined accordingly.

Then, the step of adjusting the water content of the obtained bound product to 10% or less is carried out at the same time, for example, during the process of processing the starch material bound with the fatty acid compound into a food form as described above. Alternatively, after processing into a food form, this water content adjustment step may be carried out independently.Furthermore, all of the above-mentioned combination of starch and fatty acid compounds, processing into a food form, and water content adjustment may be performed. may be performed at the same time.

As a method for simultaneously adjusting the moisture content during the process of processing the starch material bound to the fatty acid compound into a food form using the starch material bound to the fatty acid compound as described above, for example, the starch material bound to the fatty acid compound may be processed using a pressure heating extruder. When producing dried foods, by adjusting the pressure and heat treatment conditions,
Processing into a food form and adjusting the moisture content to 10% or less can be performed simultaneously.

In addition, as a method for performing this water content adjustment step independently after processing into food form, it is possible to process starch to which fatty acid compounds are bound into food form and then drying it using a known method. The moisture content is adjusted to 10% or less. Possible drying methods in this case include heat drying, vacuum drying, and freeze drying.

In the above method, if a large amount of water is used in the step of combining starch and fatty acid compounds, the solid-liquid separation method (e.g., centrifugation) must be applied before processing into food form. This may be done after dehydrating the water to some extent.

In addition, as a method to simultaneously combine starch and fatty acid compounds, process them into food form, and adjust the moisture content, use an extruder and add starch, fatty acid compounds, and water to this extruder. This can be carried out by pressurizing, heating, kneading, and then extruding.

The processing conditions when using an extruder include a temperature of 60°
C or higher, preferably 120 to 200°C,
The pressure is 10 to 200 to 9/cR', more preferably
20 to 15 (1 kg/Cy'). Also, the amount of water added is 2 to 20 M%, more preferably 5% to the weight of the raw material mixture (mixture of starch and fatty acid compounds)
~10% by weight.

When producing this dried food, if necessary,
Various additives may be added, such as proteins such as casein and soybean protein, iron citrate,
Mineral sources such as carbonate, various vitamins, oils such as coconut oil, lard, and butter, thickeners such as mannan, carrageenan, and guar gum, sweeteners such as stevia, maltitol, and sugar, salt, and flavorings. Conceivable.

In the above explanation, an extruder was used as an example of the method for producing dried foods, but the method is not limited to this.
This can be done in various ways.

[Example] Next, specific examples of the dried food of the present invention will be described.

(Example 1) Glycerin monostearate ester (trade name Emulgy MS, manufactured by Riken Vitamin Co., Ltd.) 2009 was added to 10 to 9 parts of commercially available wheat flour and mixed. This mixture was put into a twin-screw extruder (Kill 45 type, manufactured by Kowa Sangyo Co., Ltd.), and further kneaded while adding 5% water by weight to this mixture, and the pressure near the outlet was reduced to 10
Extrusion was performed at a temperature of 185° C. and a temperature of 185° C. After cutting the extrudate thus obtained with a cutter, it was kept in an oven kept at 170° C. for 5 minutes. A spherical dried food (Example 1) with a layer of 5 m in diameter was obtained.The moisture content of the dried food of Example 1 was 1.6%.

(Example 2) A dried food (Example 2) was obtained by processing in the same manner as in Example 1 except that brown rice flour was used instead of wheat flour. The moisture content of the dried food of Example 2 was 19%.

(Comparative Example 1) A dried food (Comparative Example 1) was obtained by processing in the same manner as in Example 1 except that glycerin monostearate (trade name Emulgy MS, manufactured by Riken Vitamin Co., Ltd.) was not added.

The moisture content of the dried food of Comparative Example 1 was 2.2%.

(Comparative Example 2) Except for not adding glycerin monostearate (trade name Emulgy MS, manufactured by Riken Vitamin Co., Ltd.),
A dried food (Comparative Example 2) was obtained in the same manner as in Example 2.

The moisture content of the dried food of Comparative Example 1 was 2.4%.

[Experiment] The following experiment was conducted on the dried foods of Examples 1 and 2 and Comparative Example 1.2.

(Experiment 1; Taste experiment) 10 healthy people were fed 309 portions of each of the dried foods of Examples 1 and 2 and Comparative Examples 1.2, and the texture was monitored. The results were as shown in Table 1.

From the results shown in Table 1 and above, it was found that the addition of fatty acid compounds did not reduce the taste.

(Experiment 2. Crispness Continuation Test) Each of the foods of Example 1.2 and Comparative Examples 1 and 2, 30
After pouring 170 cc of milk onto 9 and leaving it for 30 minutes, 10 healthy people ate it, and the texture was monitored.

The results were as shown in Table 2.

The numerical values in Table 2 indicate (feeling fatigue/not feeling fatigue).

From the above results, it became clear that compared to the foods of Comparative Examples 1 and 2, the foods of Example 1.2 of the present invention had significantly longer crispiness.

(Experiment 3/Storability test) Actual MI11.2 and Comparative Examples 1 and 2 food pieces each 30
9 was left at 90% humidity and 30℃, and 0, 0.51
Moisture content, texture, and shape were monitored after 1.5 hours had passed.

The results were as shown in Table 3.

Table 3: In Table 3, ○ indicates that the number of people who answered that the texture did not change was 6 Å or more out of 10, △ indicates 3 to 5 people, and X indicates 2 Å or less. Further, the shape ◯ indicates that the shape has been maintained, △ indicates that it has become moist and has begun to lose its shape, and × indicates that it has become sticky and has lost its shape.

From this result, it was found that the food products of Examples 1 and 2 of the present invention had improved preservability compared to the food products of Comparative Example 1.2.

[Effects of the Invention] The dry food of the present invention is composed of starch and a fatty acid compound bound to the starch, and has a moisture content of 10% or less. Since it is bound to starch, which is the main raw material, it can prevent dried foods from becoming stale over a long period of time.

Further, the method for producing a dry food of the present invention includes contacting a starch substance with an ingestible amphipathic fatty acid compound in the presence of water to bond the fatty acid compound to the starch substance, and then producing the obtained product. Since the method includes a step of adjusting the water content of the combined product to 10% or less, it is possible to easily and reliably produce the above-mentioned dry food that does not easily sag.

Claims (3)

[Claims] (1) Consists of starch and an ingestible amphipathic fatty acid compound bound to the starch, and has a water content of 10%
A dry food that does not easily sag, characterized by the following: (2) The weight ratio of the starch to the fatty acid compound is 1
The dry food according to claim 1, wherein the dry food has a ratio of 0:2 to 10. (3) After contacting starch with an ingestible amphiphilic fatty acid compound in the presence of water to bind the fatty acid compound to the starch, the water content of the resulting bound product is reduced to 10%. A method for producing a dry food that does not easily sag, comprising the steps of adjusting as follows.