JPH05284913A - Formed food - Google Patents

Abstract

PURPOSE:To obtain a formed food, having a moisture content within a prescribed range, excellent in keeping quality for a long period, texture and flavor with the stabilized moisture content in spite of an unhermetically sealed packaging shape and useful for potable foods, etc., by forming a piece of an edible material through a specific binder. CONSTITUTION:The objective formed food is obtained by forming a piece of an edible material such as a corn flake or a puffed snack through a binder containing a glucide sweetener such as glucose in an amount of 20-40wt.% (based on the total weight of the formed food), a sugar alcohol such as sorbitol or an oligosaccharide such as isomaltooligosaccharide in an amount of 10-20wt.% (based on the total weight of the formed food) and fats and oils such as butter in an amount of 5-20wt.% (based on the total weight of the formed food). The moisture content of this formed food is 6-15wt.%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a molded food product in which edible material pieces such as corn flakes and puffed snacks are molded with a binder, and more specifically, long-term storage even in a non-sealed packaged state. The present invention relates to a soft type molded food having a stable water content, which is convenient for carrying and eating.

[0002]

2. Description of the Related Art Generally, a edible material piece such as cereals such as corn flakes and puffed rice, dried cereals such as millet, dried desserts and seeds is molded into a certain shape via a binder. Well-known are "Okoshi" and "Granola bar".

Of these, okoshi is 12 pieces of sugar and starch syrup.
Rice boiled to 8 to 133 ° C and heated and dried in it,
It is manufactured by mixing millet, wheat, etc., then removing from heat, shaping while hot, cutting, and then cooling. The confectionery obtained in this way is characterized by a hard texture, so it is necessary to mix, mold and cut the raw materials while they are hot.

Further, the granola bar is disclosed, for example, in Japanese Patent Publication Sho 6
As described in Japanese Patent Application Laid-Open No. 4-5855, grains, seeds and the like, a binder, and D.I. It is obtained by molding a dough composed of a starch hydrolyzate of E5 or less and baking it at about 130 to 200 ° C. This production method uses a low-DE starch hydrolyzate to prevent crispy foods in order to prevent the product from losing its shape due to the foaming of grains or the elution of sugars in the binder during baking. I try to make it feel.

As another method for producing granola bar, the method described in JP-A-59-213361 can be mentioned. In this method, edible fibers such as bran are mixed with fats and oils, sweeteners, milk raw materials, yogurt, spices, and 37.
Extrusion molding is performed at 8 to 51.7 ° C. The granola bar obtained by this method is also mixed with other raw materials after adsorbing fats and oils to the edible fiber in advance, and then heated, extruded, and allowed to cool to obtain the other raw materials in order to make a confectionery with a crispy texture. This prevents the water from being absorbed by the edible fiber.

As described above, the conventional rice flour and granola bar are characterized by having a hard texture, and require a heating step in order to suppress the water content to about 2 to 5%. However, the above-mentioned rice flour and granola bar have a problem that during storage, they absorb moisture and become sticky, or the oil and fat oxidize to deteriorate the flavor.
It is necessary to seal with a packaging material with high light blocking properties. Also,
Once the package is opened, deterioration such as moisture absorption and oxidation progresses, so it is necessary to eat quickly after opening.

[0007] Further, these foods have the drawback that they are hard to eat for infants and the elderly due to their hard texture, and that the fragments cracked during eating spill out and stain the surrounding area.

[0008]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object of the present invention is to improve the quality during long-term storage even in a simple non-sealing package. It is intended to provide a molded food product having a stable and soft texture.

[0009]

[Means for Solving the Problems] The above-mentioned object is a molded food having a water content of 6 to 15% by weight, which is obtained by molding edible material pieces via a binder, and the molded food is molded as the binder. 20 to 40% by weight of sugar sweetener, 10 to 20% by weight of sugar alcohol or oligosaccharide, and 5 to 2 of fat and oil in the total weight of food.
This is achieved by a shaped food product characterized by containing 0% by weight.

The molded food of the present invention is obtained by binding and molding an edible material piece with a binder containing a predetermined ratio of sugar sweetener and sugar alcohol or oligosaccharide and oil and fat,
Even if it is not completely sealed, the molded food product has a small change in water content, stable quality, and a soft texture.

Next, the present invention will be described in detail. Examples of the edible material pieces used in the present invention include cereals such as corn flakes, rice or wheat puffed snacks, instant noodles, beans, seeds, dried confectionery, dried vegetables, dried fish / meat, confectionery, and the like. Be done. These may be used alone or in combination according to the purpose.

The confectionery includes candy,
Examples include puffed confectionery, gum, bean confectionery, baked confectionery such as crackers and biscuits, and the like, and these may be used alone or in combination of several kinds.

The sugar sweetener used in the present invention includes monosaccharides such as glucose and fructose, oligosaccharides such as sucrose, lactose and maltose, starch sugars such as starch syrup, starch syrup and isomerized sugar. Examples include honey. These may be used alone or in combination of several kinds depending on the purpose.

The content of these sugar sweeteners is 20 to 40% by weight (hereinafter referred to as%) in the total weight of the molded food product. When the sugar sweetener is less than 20%, the physical properties are brittle, the moldability becomes difficult, and the flavor becomes poor. On the other hand, when it exceeds 40%, the flavor becomes sweet and the physical properties are firm.

Next, examples of the sugar alcohol used in the present invention include sorbitol, maltitol, D-xylose and the like. Examples of oligosaccharides include isomaltooligosaccharide, fructooligosaccharide, lactulose, galactooligosaccharide, soybean oligosaccharide and the like. These may be used alone or in combination of several kinds, but better results can be obtained by using a sugar alcohol and an oligosaccharide together.

The compounding amount is 1 in the total weight of the molded food.
It is 0 to 20%. 1 sugar alcohol or oligosaccharide
If it is less than 0%, the water content of the molded food product decreases with the passage of time and becomes hard. On the other hand, if it exceeds 20%, the water content is high,
The physical properties are soft and moist, and it is easy to absorb moisture.

Examples of the oils and fats include animal oils and fats such as butter and lard, vegetable oils and fats such as salad oil, margarine, vegetable hardened oil, and cacao butter, fresh cream made from milk fat, sour cream, cheese and the like, Foods containing a large amount of vegetable fats and oils such as nut paste are used. These may be appropriately used depending on the desired flavor.

The blending amount is 5 to 20% in terms of fat and oil in the total weight of the molded food product. If the amount of oil and fat is less than 5%, the raw material mixture is likely to adhere to the manufacturing apparatus or the like during molding, resulting in poor workability. In addition, it easily adheres to the hands and the like during eating. On the other hand, when it exceeds 20%, the binding property between the edible material material pieces is lowered during molding. Also, at the time of eating, it becomes greasy and unsatisfactory.

Next, the molded food of the present invention is produced, for example, as follows using the above-mentioned raw materials. That is, these raw materials are mixed so as to be substantially uniform, appropriately filled in a mold and molded by pressing or the like to obtain a molded food product.

As the molded food of the present invention, for example, FIG.
As shown in FIG. 1, a molded food product molded into a bite-sized cube can be mentioned. The molded food thus obtained is packetized and packaged as shown in FIG. 2, and several of these are packaged and further packaged to be a product. Further, the packaging form may be a packaging form other than the packet seal packaging.

If desired, various seasonings, powdered fruit juices, liquors, extracts, flavoring agents, coloring agents, emulsifiers, stabilizers and the like may be added to the above-mentioned molded foods, if necessary.

The total water content of the molded food thus obtained is adjusted to 6 to 15%. If the water content is less than 6%, the product will be hard in physical properties and a soft texture cannot be obtained during eating. On the other hand, if the water content exceeds 15%, it becomes too soft and the good physical properties of the edible material pieces are erased. In addition, problems such as adhesion to wrapping paper occur.

Further, this water content may be the water content in the raw material, or may be adjusted by adding water. Further, the water used for hydrating may be replaced with fruit juice, extract, liquor or the like.

[0024]

EFFECTS OF THE INVENTION As described above, the molded food of the present invention is obtained by binding and molding edible material pieces using a sugar sweetener and a sugar alcohol or oligosaccharide and a fat or oil in a specific composition. Even though it has a soft texture, it has a long shelf life, and even in a simple non-sealing packaging form, it is difficult to dry or absorb moisture, has a stable water content, and does not deteriorate oils and fats, and has long-term storage stability. Is excellent in Therefore, even when a bite-sized caramel-like shaped food product is formed, it is not necessary to form a hermetically sealed package, so that the packaging can be simplified and a new form of the molded food product can be provided.

Further, since the water content is higher than that of the conventional molded food, it has a soft texture. Further, unlike the conventional molded food, it is not necessary to go through the heating and drying step, and the packaging step can be continued after the molding step, so that the production efficiency can be improved. Further, it is possible to prevent a change in flavor associated with the heating and drying process.

[0026]

EXAMPLES, COMPARATIVE EXAMPLES Next, the present invention will be specifically described with reference to Examples. Mix the raw materials with the composition shown in Table 1 and Table 2,
After molding to 20 × 20 × 15 mm, packet sealing packaging was performed as shown in FIG. 2 and the following evaluation was performed.

[Drying Test] The above-mentioned molded food was placed in an incubator at 40 ° C. and stored for 3 weeks, and then a Kett moisture meter (FD2
The water content was measured with a 20 type, 100 ° C., 15 minutes).

[Moisture Absorption Test] The above-mentioned molded food was placed in a thermo-hygrostat (35 ° C., 70% humidity) and stored for 3 weeks.
The water content was measured with an ett moisture meter (FD220 type, 100 ° C., 15 minutes).

[Sensory Test] Each of the molded foods after the above test was eaten by 25 professional panelists, and the taste and texture were evaluated according to the following criteria. ⊚ Good ∘ Normal ∘ Somewhat bad X ∙ Bad The above results are shown in Tables 1 and 2.

[0030]

[Table 1]

[Table 2]

From the results shown in Tables 1 and 2, the molded food products of Examples have neither moisture absorption nor drying during storage, a stable water content, a good flavor, and a soft texture. I was keeping. On the other hand, the molded food of the comparative example has a large variation in water content during storage, and also has a bad texture,
It was not preferable because the oil deteriorated and the flavor was bad.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an example of a molded food product of the present invention.

FIG. 2 is an explanatory view showing an example of packaging the molded food of the present invention.

[Explanation of symbols]

 1 Molded food 2 Wrapping paper

Claims (1)

[Claims] 1. A molded food having a water content of 6 to 15% by weight, which is obtained by molding an edible material piece via a binder, wherein the binder is a sugar sweetener in the total weight of the molded food. Is 20 ~
40% by weight, sugar alcohol or oligosaccharide 10-2
A molded food containing 0% by weight and 5 to 20% by weight of fats and oils.