WO2017057484A1 - Snack and method for producing same - Google Patents

Snack and method for producing same Download PDF

Info

Publication number
WO2017057484A1
WO2017057484A1 PCT/JP2016/078666 JP2016078666W WO2017057484A1 WO 2017057484 A1 WO2017057484 A1 WO 2017057484A1 JP 2016078666 W JP2016078666 W JP 2016078666W WO 2017057484 A1 WO2017057484 A1 WO 2017057484A1
Authority
WO
WIPO (PCT)
Prior art keywords
snack
flour
starch
iii
component
Prior art date
Application number
PCT/JP2016/078666
Other languages
French (fr)
Japanese (ja)
Inventor
福田　真一
弘 河端
Original Assignee
江崎グリコ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 江崎グリコ株式会社 filed Critical 江崎グリコ株式会社
Priority to JP2017543504A priority Critical patent/JPWO2017057484A1/en
Publication of WO2017057484A1 publication Critical patent/WO2017057484A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/10—Hydrocarbons
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

Definitions

  • the present invention relates to a snack and a manufacturing method thereof.
  • Snacks are light foods made by frying or baking in oil using raw materials that contain a lot of sugars such as rice flour, wheat flour, corn flour, pea flour, and starch. Foods with high sugar content induce obesity and cause cosmetic and health problems, so foods with low sugar content are required.
  • Patent Document 1 discloses baked foods such as high dietary fiber and high protein crackers and snacks. With such baked foods, good swelling and mouth melting cannot be obtained.
  • Patent Document 2 requires protein, emulsifier, digestible carbohydrate and non-digestible carbohydrate, respectively.
  • Patent Document 3 targets rice crackers that use high amylose rice and dietary fiber, and describes indigestible dextrin or inulin with an average molecular weight of 1000 or more as dietary fiber.
  • the object of the present invention is to provide a snack that contains dietary fiber and has a light texture while being cut in carbohydrates.
  • Indigestible dextrin and inulin have a strong affinity for water, and when added and mixed, the dough is not only sticky and the moldability deteriorates, but it is difficult to remove moisture inside. Yes, even when used, the blending amount was small. Indigestible starch is inferior in swelling, making the snack hard and melting in the mouth.
  • in combination with indigestible dextrin and / or inulin (component (iii)) having an average molecular weight of 1000 or more and indigestible starch (component (ii)) the texture, mouth melt, flavor and moldability are improved. It has been found that a snack having an excellent carbohydrate cutting rate can be obtained.
  • the present invention provides the following snacks and methods for producing the same.
  • Item 1 The following components (i) to (iii) Ingredient (i): flour and / or starch, Ingredient (ii): resistant starch, Component (iii): indigestible dextrin and / or inulin having an average molecular weight of 1000 or more, And the mass ratio of component (ii) to component (iii) (the mass of component (ii) / the mass of component (iii)) is 0.05 to 5.
  • Item 2. Item 10.
  • the snack according to item 1 comprising 10 to 85% by mass of flour, 5 to 50% by mass of indigestible starch and / or 10 to 85% by mass of inulin having an average molecular weight of 1000 or more in the solid content of the snack. .
  • Item 3. Item 3.
  • Item 4. Item 4.
  • the snack according to any one of Items 1 to 4 which is fried with edible fats and oils.
  • Item 6. Item 6.
  • the snack according to any one of Items 1 to 5, wherein the snack is a confectionery, bread, donut, pizza, pretzel, pancake, fried noodle, or molded potato.
  • Item 7 The following components (i) to (iii) Ingredient (i): flour and / or starch, Ingredient (ii): resistant starch, Component (iii): indigestible dextrin and / or inulin having an average molecular weight of 1000 or more, Item 9.
  • the snack according to any one of Items 1 to 6, comprising a step of obtaining a dough by adding water and kneading to a raw material containing the material, a step of forming the obtained dough, and a step of frying or baking the formed dough with edible fats and oils Manufacturing method.
  • Item 8. Item 8. The method for producing a snack according to Item 7, further comprising a step of applying an edible fat after baking.
  • Saccharides are cut, good taste and good melt in the mouth. Even if the snack of the present invention is baked, good swelling and mouth melting can be obtained, and the fried food can obtain further swelling and mouth melting.
  • the snack is a food such as snacks, snacks, and snacks containing carbohydrates such as flour and starch, and is manufactured by baking or cooking with edible fats and oils. It is preferable to apply edible fats and oils to the baked snack.
  • the snack of the present invention is a food in which an appropriate amount of carbohydrates has been cut by blending component (ii) (resistant starch) and component (iii) (indigestible dextrin and / or inulin having an average molecular weight of 1000 or more). .
  • snacks include confectionery (snack confectionery), bread, donuts, pizza, pretzel, pancakes, fried noodles, molded potatoes, and the like.
  • the mass ratio of component (ii) to component (iii) is preferably 0.05 to 5, more preferably 0.1 to 4, more preferably 0.15 to 3, particularly Preferably it is 0.2-2.
  • mass ratio of the component (ii) and the component (iii) exceeds 5
  • the texture such as swelling power, mouth melting and hardness decreases
  • mass ratio of the component (ii) and the component (iii) is smaller than 0.05, The moldability is greatly reduced and the texture of the snack is not achieved.
  • the snack of the present invention has a reduced sugar content by blending component (ii) (resistant starch) and component (iii) (indigestible dextrin and / or inulin having an average molecular weight of 1000 or more), and is excellent. It is a light textured snack that is swollen.
  • carbohydrates are "low” means that sugars are 5 g or less per 100 g, and sugars are “reduced” that it is necessary to cut 5 g or more of sugars per 100 g .
  • the snacks of the present invention include both low-sugar snacks and low-sugar snacks according to the nutrition labeling standards of the Health Promotion Act.
  • Preferred snacks of the present invention include component (i) (flour and / or starch), component (ii) (digestible starch), component (iii) indigestible dextrin and / or inulin and edible oil and fat having an average molecular weight of 1000 or more. including.
  • rice flour such as glutinous rice, glutinous rice
  • wheat flour strong flour, medium flour, or weak flour may be used, or two or more of these may be mixed in any proportion
  • rye flour Buckwheat flour, corn flour, wax flour, acne flour, wheat flour, millet flour, pea bean flour, soybean flour, etc.
  • Preferred flours include rice flour, wheat flour, corn flour, pea flour, etc. It can be used properly according to the flavor of the final product.
  • Flour may be used individually by 1 type, and may use 2 or more types together.
  • starch include corn starch, potato starch, potato starch, canna starch, sweet potato starch, tapioca starch, and legume starch.
  • Flour and starch may be used alone or in combination of two or more selected from the group consisting of flour and starch.
  • the amount of component (i) is about 10 to 85% by weight, preferably 40 to 75% by weight, in the solid content excluding components that are liquid at room temperature, such as edible fats and oils, which are optional components Degree.
  • indigestible means that it is difficult to digest with a digestive enzyme possessed by humans, and it is hardly digested to the small intestine, but some microorganisms in the large intestine are partially digested. It is called sex.
  • sugar is reduced by substituting a part of flour and / or starch with indigestible starch, indigestible dextrin and / or inulin having an average molecular weight of 1000 or more.
  • Indigestible starch is a starch that is resistant to digestive enzymes and is a type of starch that is not soluble in water, and is generally classified into RS1 to RS4, and any of these may be used.
  • Preferred resistant starch includes cross-linked starch, processed starch (such as etherification and esterification), and wet heat-treated starch.
  • the blending amount of the hardly digestible starch is about 5 to 50% by mass, preferably about 10 to 30% by mass in the solid content excluding components which are liquid at room temperature such as edible fats and oils which are optional components.
  • the indigestible dextrin as used in the present invention refers to water-soluble dietary fiber.
  • any indigestible dextrin available in the art can be used, but preferably the indigestible mainly consists of those having a binding unit mainly composed of glucose and having a molecular weight of 1000 or more. It is a sex dextrin.
  • the molecular weight of the indigestible dextrin is preferably 1000 or more, more preferably 1000 to 5000, and still more preferably 1000 to 3000.
  • the blending amount of the indigestible dextrin is about 10 to 85% by mass, preferably about 15 to 50% by mass in the solid content excluding components which are liquid components at room temperature such as edible fats and oils as optional components.
  • Inulin may be naturally derived or synthetic, but the average molecular weight is 1000 or more, more preferably 3000 or more, and even more preferably 5000 or more. In many cases, molding suitable for snacks is not possible. Moreover, you may further mix
  • the upper limit of the average molecular weight of inulin is not particularly limited, but is, for example, about 20,000 or about 10,000.
  • the average molecular weight of inulin can be calculated by the following formula.
  • Average molecular weight 180 x (total sugar / reducing sugar)
  • the total amount of sugar can be quantified by preparing an inulin aqueous solution and using the phenol-sulfuric acid method.
  • the amount of reducing sugar can be quantified by preparing an inulin aqueous solution and using the dinitrosalicylic acid method.
  • the amount of reducing sugar in inulin is the amount of glucose
  • the total amount of sugar is the total amount of fructose (fructose) and glucose.
  • the sugar cut rate of the snack of the present invention (the ratio of flour / starch replaced by indigestible dextrin or inulin having an average molecular weight of 1000 or more and indigestible starch) is preferably 15% by mass or more, more preferably 20% by mass or more. preferable. In the present invention, it is possible to obtain a snack having a good quality even if the saccharide cut rate is further increased by blending indigestible dextrin or inulin having an average molecular weight of 1000 or more and indigestible starch in a specific blending amount. .
  • the upper limit of the carbohydrate cut rate is 50% by mass, 60% by mass, 70% by mass, or 80% by mass.
  • Edible fats and oils include corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, palm oil, sesame oil, sunflower oil, safflower oil, salad oil, shortening, margarine, butter, lard and the like.
  • edible fats and oils both liquid fats and solid fats and oils that are liquid at normal temperature can be used, and solid fats and oils can be dissolved and used.
  • the amount of edible oil / fat is preferably about 3 to 40% by mass based on the snack.
  • the snack of the present invention is obtained by adding water to a raw material containing a predetermined amount of flour and / or starch, indigestible starch, indigestible dextrin, kneading to obtain a dough, and baking the dough or frying with edible fats and oils be able to.
  • the edible fats and oils are included in the snack, so there is no need to apply more edible fats or oils. can do. Oils and fats including edible oils and fats may be added when producing the dough.
  • Examples 1 to 5 In the amount shown in Table 1, glutinous rice flour or wheat flour, indigestible starch, indigestible dextrin is kneaded with an appropriate amount of water to obtain a dough, this dough is rolled and die-cut, fried in rapeseed oil, Got a snack.
  • Example 6 In the blending amount shown in Table 1, kneaded rice flour or wheat flour, resistant starch, inulin (average molecular weight 1000 or more) is kneaded with an appropriate amount of water to obtain a dough, this dough is rolled and die-cut, and rapeseed oil is used. Fried and got a snack.
  • Example 7 In the blending amount shown in Table 1, kneaded rice powder or wheat flour, resistant starch, resistant starch dextrin is kneaded with an appropriate amount of water to obtain a dough, this dough is rolled and die cut, baked and snacked Got.
  • Example 8 In the amount shown in Table 1, dough rice powder or wheat flour, indigestible starch, indigestible dextrin is kneaded with an appropriate amount of water to obtain a dough, and the dough is rolled and cut into noodles, 3% phosphorus Baking was carried out through an alkali solution adjusted to a trisodium acid aqueous solution to obtain a snack.
  • Comparative Examples 1-7 In the blending amount shown in Table 2, dough rice powder or wheat flour, indigestible starch, indigestible dextrin, wheat bran, polydextrose and inulin are kneaded with appropriate amounts of water to obtain dough, and this dough is rolled and die-cut. And fried in rapeseed oil to obtain a snack.

Abstract

The present invention relates to a snack comprising ingredients (i) to (iii), the ingredient (i) being grain flour and/or starch, the ingredient (ii) being a hard-to-digest starch, and the ingredient (iii) being hard-to-digest dextrin and/or inulin having an average molecular weight of 1000 or more, wherein the mass proportion of the ingredient (ii) to the ingredient (iii) (the mass of ingredient (ii)/the mass of ingredient (iii)) is 0.05 to 5.

Description

スナック及びその製造方法Snack and manufacturing method thereof
　本発明は、スナック及びその製造方法に関する。 The present invention relates to a snack and a manufacturing method thereof.
　スナックは、米粉、小麦粉、トウモロコシ粉、えんどう豆粉などの穀粉、でんぷんなどの糖質を多く含む原料を使用し、油で揚げるか焼成して製造された軽い食感の食品である。糖質の多い食品は肥満を誘発し、美容上及び健康上の問題を生じさせるため、糖質含量の低い食品が求められている。 Snacks are light foods made by frying or baking in oil using raw materials that contain a lot of sugars such as rice flour, wheat flour, corn flour, pea flour, and starch. Foods with high sugar content induce obesity and cause cosmetic and health problems, so foods with low sugar content are required.
　特許文献１は、高食物繊維及び高タンパク質のクラッカー及びスナックなどのベークド食品を開示している。このようなベークド食品では、良好な膨化及び口溶けは得られない。 Patent Document 1 discloses baked foods such as high dietary fiber and high protein crackers and snacks. With such baked foods, good swelling and mouth melting cannot be obtained.
　特許文献２は、たんぱく質と乳化剤と消化性炭水化物と非消化性炭水化物をそれぞれ必要とする。 Patent Document 2 requires protein, emulsifier, digestible carbohydrate and non-digestible carbohydrate, respectively.
　特許文献３は、高アミロース米と食物繊維を使用する米菓を対象とし、食物繊維として難消化性デキストリンまたは平均分子量1000以上のイヌリンを記載する。 Patent Document 3 targets rice crackers that use high amylose rice and dietary fiber, and describes indigestible dextrin or inulin with an average molecular weight of 1000 or more as dietary fiber.
特開2010-279352JP2010-279352 特表2008-506393Special table 2008-506393 特開2007-274993JP2007-274993
　本発明は、食物繊維を含み、糖質カットでありながら、食感が軽いスナックを提供することを目的とする。 The object of the present invention is to provide a snack that contains dietary fiber and has a light texture while being cut in carbohydrates.
　難消化性デキストリン及びイヌリンは、水との親和性が強く、加水及び混練すると生地がベタついて成型性が低下するだけでなく、内部の水分が抜け難くなるため、スナックには使用し難い素材であり、使用する場合でも配合量は少ないものであった。難消化性でんぷんは膨化に劣るためスナックが硬くなり口溶けが低下する。本発明では、難消化性デキストリン及び／又は平均分子量1000以上のイヌリン(成分(iii))と難消化性でんぷん(成分(ii))を併用することで、食感、口溶け、風味、成型性に優れ、糖質カット率の高いスナックが得られることを見出した。 Indigestible dextrin and inulin have a strong affinity for water, and when added and mixed, the dough is not only sticky and the moldability deteriorates, but it is difficult to remove moisture inside. Yes, even when used, the blending amount was small. Indigestible starch is inferior in swelling, making the snack hard and melting in the mouth. In the present invention, in combination with indigestible dextrin and / or inulin (component (iii)) having an average molecular weight of 1000 or more and indigestible starch (component (ii)), the texture, mouth melt, flavor and moldability are improved. It has been found that a snack having an excellent carbohydrate cutting rate can be obtained.
　本発明は、以下のスナック及びその製造方法を提供するものである。
項１．　下記の成分(i)～成分(iii) 
成分(i)：穀粉及び／又はでんぷん、
成分(ii)：難消化性でんぷん、
成分(iii)：難消化性デキストリン及び／又は平均分子量1000以上のイヌリン、
を含み、成分(ii)と成分(iii)の質量比率（成分(ii)の質量／成分(iii)の質量）が0.05～5である、スナック。
項２．　スナックの固形分において、穀粉10～85質量％、難消化性でんぷん5～50質量％及び難消化性デキストリン及び／又は平均分子量1000以上のイヌリン10～85質量％を含む、項１に記載のスナック。
項３．　穀粉が米粉及び／又は小麦粉である、項１又は２に記載のスナック。
項４．　さらに食用油脂を含む項１～３のいずれか１項に記載のスナック。
項５．　食用油脂で揚げてなる、項１～４のいずれか１項に記載のスナック。
項６．　スナックが、菓子、パン、ドーナツ、ピザ、プレッツェル、パンケーキ、揚げめん又は成形ポテトである、項１～５のいずれかに記載のスナック。
項７．　下記の成分(i)～成分(iii) 
成分(i)：穀粉及び／又はでんぷん、
成分(ii)：難消化性でんぷん、
成分(iii)：難消化性デキストリン及び／又は平均分子量1000以上のイヌリン、
を含む原料に加水及び混練して生地を得る工程、得られた生地を成型する工程、成型された生地を食用油脂で揚げるか焼成する工程を含む、項１～６のいずれかに記載のスナックの製造方法。
項８．　焼成後に食用油脂を塗布する工程をさらに含む、項７に記載のスナックの製造方法。 The present invention provides the following snacks and methods for producing the same.
Item 1. The following components (i) to (iii)
Ingredient (i): flour and / or starch,
Ingredient (ii): resistant starch,
Component (iii): indigestible dextrin and / or inulin having an average molecular weight of 1000 or more,
And the mass ratio of component (ii) to component (iii) (the mass of component (ii) / the mass of component (iii)) is 0.05 to 5.
Item 2. Item 10. The snack according to item 1, comprising 10 to 85% by mass of flour, 5 to 50% by mass of indigestible starch and / or 10 to 85% by mass of inulin having an average molecular weight of 1000 or more in the solid content of the snack. .
Item 3. Item 3. The snack according to item 1 or 2, wherein the flour is rice flour and / or wheat flour.
Item 4. Item 4. The snack according to any one of Items 1 to 3, further comprising edible fats and oils.
Item 5. Item 5. The snack according to any one of Items 1 to 4, which is fried with edible fats and oils.
Item 6. Item 6. The snack according to any one of Items 1 to 5, wherein the snack is a confectionery, bread, donut, pizza, pretzel, pancake, fried noodle, or molded potato.
Item 7. The following components (i) to (iii)
Ingredient (i): flour and / or starch,
Ingredient (ii): resistant starch,
Component (iii): indigestible dextrin and / or inulin having an average molecular weight of 1000 or more,
Item 9. The snack according to any one of Items 1 to 6, comprising a step of obtaining a dough by adding water and kneading to a raw material containing the material, a step of forming the obtained dough, and a step of frying or baking the formed dough with edible fats and oils Manufacturing method.
Item 8. Item 8. The method for producing a snack according to Item 7, further comprising a step of applying an edible fat after baking.
　糖質がカットされ、かつ食味がよく、口溶けが良好なスナックが得られる。本発明のスナックは、焼成しても良好な膨化及び口溶けが得られ、フライ品はさらに良好な膨化及び口溶けが得られる。 Saccharides are cut, good taste and good melt in the mouth. Even if the snack of the present invention is baked, good swelling and mouth melting can be obtained, and the fried food can obtain further swelling and mouth melting.
　本明細書において、スナックは、穀粉、でんぷんなどの炭水化物を含むおやつ、おつまみ、軽食などの食品であって焼成又は食用油脂で揚げて製造されるものである。焼成したスナックは、食用油脂を塗布することが好ましい。 In the present specification, the snack is a food such as snacks, snacks, and snacks containing carbohydrates such as flour and starch, and is manufactured by baking or cooking with edible fats and oils. It is preferable to apply edible fats and oils to the baked snack.
　本発明のスナックは、成分(ii)（難消化性でんぷん）と成分(iii)（難消化性デキストリン及び／又は平均分子量1000以上のイヌリン）を配合することで糖質を適量カットした食品である。 The snack of the present invention is a food in which an appropriate amount of carbohydrates has been cut by blending component (ii) (resistant starch) and component (iii) (indigestible dextrin and / or inulin having an average molecular weight of 1000 or more). .
　スナックとしては、具体的には菓子（スナック菓子）、パン、ドーナツ、ピザ、プレッツェル、パンケーキ、揚げめん、成形ポテトなどが挙げられる。 Specific examples of snacks include confectionery (snack confectionery), bread, donuts, pizza, pretzel, pancakes, fried noodles, molded potatoes, and the like.
　成分(ii)と成分(iii)の質量比率（成分(ii)の質量／成分(iii)の質量）は、好ましくは0.05～5、より好ましくは0.1～4、さらに好ましくは0.15～3、特に好ましくは0.2～2である。成分(ii)と成分(iii)の質量比率が5を超えると膨化力、口溶けや硬さなどの食感が低下し、成分(ii)と成分(iii)の質量比率が0.05より小さくなると、成形性が大きく低下し、スナックの食感にならない。 The mass ratio of component (ii) to component (iii) (mass of component (ii) / mass of component (iii)) is preferably 0.05 to 5, more preferably 0.1 to 4, more preferably 0.15 to 3, particularly Preferably it is 0.2-2. When the mass ratio of the component (ii) and the component (iii) exceeds 5, the texture such as swelling power, mouth melting and hardness decreases, and when the mass ratio of the component (ii) and the component (iii) is smaller than 0.05, The moldability is greatly reduced and the texture of the snack is not achieved.
　本発明のスナックは、成分(ii)（難消化性でんぷん）と成分(iii)（難消化性デキストリン及び／又は平均分子量1000以上のイヌリン）を配合することで糖質が低減され、かつ、優れた膨化をしている軽い食感のスナックである。 The snack of the present invention has a reduced sugar content by blending component (ii) (resistant starch) and component (iii) (indigestible dextrin and / or inulin having an average molecular weight of 1000 or more), and is excellent. It is a light textured snack that is swollen.
　健康増進法の栄養表示基準で糖質が「低い」とは、100gあたり糖質が5g以下であり、糖質が「低減された」とは、100gあたり糖質を5g以上カットする必要がある。本発明のスナックは、健康増進法の栄養表示基準で糖質が「低い」スナックと糖質が「低減された」スナックの両方を包含する。 According to the nutrition labeling standards of the Health Promotion Act, carbohydrates are "low" means that sugars are 5 g or less per 100 g, and sugars are "reduced" that it is necessary to cut 5 g or more of sugars per 100 g . The snacks of the present invention include both low-sugar snacks and low-sugar snacks according to the nutrition labeling standards of the Health Promotion Act.
　本発明の好ましいスナックは、成分(i)（穀粉及び／又はでんぷん）、成分(ii)（難消化性でんぷん）、成分(iii)難消化性デキストリン及び／又は平均分子量1000以上のイヌリン及び食用油脂を含む。 Preferred snacks of the present invention include component (i) (flour and / or starch), component (ii) (digestible starch), component (iii) indigestible dextrin and / or inulin and edible oil and fat having an average molecular weight of 1000 or more. including.
　穀粉としては、米粉(うるち米、もち米など)、小麦粉(強力粉、中力粉、薄力粉のいずれを使用してもよい、これらの2種以上を任意の割合で混合してもよい)、ライ麦粉、ソバ粉、コーンフラワー、あわ粉、きび粉、はと麦粉、ひえ粉、えんどう豆粉、大豆粉などが挙げられ、好ましい穀粉としては、米粉、小麦粉、コーンフラワー、えんどう豆粉等が挙げられ、目的とする最終製品の風味に応じて使い分けることが可能である。穀粉は１種を単独で用いてもよく、２種以上を併用してもよい。でんぷんとしては、トウモロコシでんぷん、馬鈴薯でんぷん、片栗粉、カンナでんぷん、甘藷でんぷん、タピオカでんぷん、豆類のでんぷんなどが挙げられる。穀粉とでんぷんは、各々を単独で用いても良く、穀粉及びでんぷんからなる群から選ばれる２種以上を併用してもよい。 As flour, rice flour (such as glutinous rice, glutinous rice), wheat flour (strong flour, medium flour, or weak flour may be used, or two or more of these may be mixed in any proportion), rye flour , Buckwheat flour, corn flour, wax flour, acne flour, wheat flour, millet flour, pea bean flour, soybean flour, etc. Preferred flours include rice flour, wheat flour, corn flour, pea flour, etc. It can be used properly according to the flavor of the final product. Flour may be used individually by 1 type, and may use 2 or more types together. Examples of the starch include corn starch, potato starch, potato starch, canna starch, sweet potato starch, tapioca starch, and legume starch. Flour and starch may be used alone or in combination of two or more selected from the group consisting of flour and starch.
　成分(i)（穀粉及び／又はでんぷん）の配合量は、任意成分である食用油脂、水などの常温で液体の成分を除く固形分において10～85質量％程度、好ましくは40～75質量％程度である。 The amount of component (i) (flour and / or starch) is about 10 to 85% by weight, preferably 40 to 75% by weight, in the solid content excluding components that are liquid at room temperature, such as edible fats and oils, which are optional components Degree.
　本明細書において「難消化性」とは、ヒトが保有している消化酵素では消化しにくいことを意味し、小腸まではほぼ消化されないが、大腸にいる微生物が一部消化するため、難消化性という。本発明では、穀粉及び／又はでんぷんの一部を難消化性でんぷんと難消化性デキストリン及び／又は平均分子量1000以上のイヌリンに代替することで糖質を低減する。 In the present specification, “indigestible” means that it is difficult to digest with a digestive enzyme possessed by humans, and it is hardly digested to the small intestine, but some microorganisms in the large intestine are partially digested. It is called sex. In the present invention, sugar is reduced by substituting a part of flour and / or starch with indigestible starch, indigestible dextrin and / or inulin having an average molecular weight of 1000 or more.
　難消化性でんぷん（レジスタントスターチ）は消化酵素に対して抵抗性を示すでんぷんであり、水に溶けないでんぷんの一種であり、一般にＲＳ１～ＲＳ４に分類され、これらのいずれを用いてもよい。好ましい難消化性でんぷんとしては、架橋でんぷん、加工でんぷん(エーテル化、エステル化など)、湿熱処理でんぷんなどが挙げられる。難消化性でんぷんの配合量は、任意成分である食用油脂、水などの常温で液体の成分を除く固形分において5～50質量％程度、好ましくは10～30質量％程度である。 Indigestible starch (resistant starch) is a starch that is resistant to digestive enzymes and is a type of starch that is not soluble in water, and is generally classified into RS1 to RS4, and any of these may be used. Preferred resistant starch includes cross-linked starch, processed starch (such as etherification and esterification), and wet heat-treated starch. The blending amount of the hardly digestible starch is about 5 to 50% by mass, preferably about 10 to 30% by mass in the solid content excluding components which are liquid at room temperature such as edible fats and oils which are optional components.
　本発明でいう難消化性デキストリンは、水溶性の食物繊維を指している。本発明において使用され得る難消化性デキストリンは、当該分野で入手可能な任意の難消化性デキストリンを用いることができるが、好ましくは結合単位がグルコース主体で分子量1000以上のものを主体とする難消化性デキストリンである。難消化性デキストリンの分子量は、好ましくは1000以上、より好ましくは1000～5000、さらに好ましくは1000～3000である。難消化性デキストリンの配合量は、任意成分である食用油脂、水などの常温で液体の成分を除く固形分において10～85質量％程度、好ましくは15～50質量％程度である。 The indigestible dextrin as used in the present invention refers to water-soluble dietary fiber. As the indigestible dextrin that can be used in the present invention, any indigestible dextrin available in the art can be used, but preferably the indigestible mainly consists of those having a binding unit mainly composed of glucose and having a molecular weight of 1000 or more. It is a sex dextrin. The molecular weight of the indigestible dextrin is preferably 1000 or more, more preferably 1000 to 5000, and still more preferably 1000 to 3000. The blending amount of the indigestible dextrin is about 10 to 85% by mass, preferably about 15 to 50% by mass in the solid content excluding components which are liquid components at room temperature such as edible fats and oils as optional components.
　イヌリンは天然由来であっても合成品であってもよいが、平均分子量1000以上、より好ましくは3000以上、さらに好ましくは5000以上であり、平均分子量が1000未満の低いものは混練時に生地がべたつき、スナックに適した成型ができないことが多い。またその他の水溶性食物繊維としてポリデキストロースをさらに配合してもよい。本発明でいうポリデキストロースとは平均分子量1000未満のものを指す。 Inulin may be naturally derived or synthetic, but the average molecular weight is 1000 or more, more preferably 3000 or more, and even more preferably 5000 or more. In many cases, molding suitable for snacks is not possible. Moreover, you may further mix | blend polydextrose as another water-soluble dietary fiber. In the present invention, polydextrose refers to those having an average molecular weight of less than 1000.
　イヌリンの平均分子量の上限は、特に限定されないが、例えば20,000程度或いは10,000程度である。 The upper limit of the average molecular weight of inulin is not particularly limited, but is, for example, about 20,000 or about 10,000.
　なお、イヌリンの平均分子量は、以下の式で計算することができる。 The average molecular weight of inulin can be calculated by the following formula.
　　平均分子量＝180×（全糖量/還元糖量）
　全糖量は、イヌリンの水溶液を調製し、フェノール硫酸法を用いて定量することができる。また、還元糖量は、イヌリンの水溶液を調製し、ジニトロサリチル酸法を用いて定量することができる。 Average molecular weight = 180 x (total sugar / reducing sugar)
The total amount of sugar can be quantified by preparing an inulin aqueous solution and using the phenol-sulfuric acid method. The amount of reducing sugar can be quantified by preparing an inulin aqueous solution and using the dinitrosalicylic acid method.
　ここでイヌリンの還元糖量はグルコースの量であり、全糖量はフルクトース(果糖)とグルコースの合計量である。 Here, the amount of reducing sugar in inulin is the amount of glucose, and the total amount of sugar is the total amount of fructose (fructose) and glucose.
　本発明のスナックの糖質カット率（穀粉／でんぷんが難消化性デキストリンまたは平均分子量1000以上のイヌリンと難消化性でんぷんに代替された比率）は１５質量％以上が好ましく、２０質量％以上がより好ましい。本発明では、難消化性デキストリンまたは平均分子量1000以上のイヌリンと難消化性でんぷんを特定の配合量で配合することで、糖質カット率をさらに高めても良好な品質のスナックを得ることができる。糖質カット率の上限は、50質量％、60質量％、70質量％、又は80質量％である。 The sugar cut rate of the snack of the present invention (the ratio of flour / starch replaced by indigestible dextrin or inulin having an average molecular weight of 1000 or more and indigestible starch) is preferably 15% by mass or more, more preferably 20% by mass or more. preferable. In the present invention, it is possible to obtain a snack having a good quality even if the saccharide cut rate is further increased by blending indigestible dextrin or inulin having an average molecular weight of 1000 or more and indigestible starch in a specific blending amount. . The upper limit of the carbohydrate cut rate is 50% by mass, 60% by mass, 70% by mass, or 80% by mass.
　食用油脂としては、コーン油、オリーブオイル、綿実油、ナタネ油、ダイズ油、ヤシ油、ゴマ油、ヒマワリ油、ベニバナ油、サラダオイル、ショートニング、マーガリン、バター、ラードなどが挙げられる。食用油脂は、常温で液体の油脂と固形油脂がいずれも使用でき、固形油脂は溶かして使用することができる。 Edible fats and oils include corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, palm oil, sesame oil, sunflower oil, safflower oil, salad oil, shortening, margarine, butter, lard and the like. As edible fats and oils, both liquid fats and solid fats and oils that are liquid at normal temperature can be used, and solid fats and oils can be dissolved and used.
　食用油脂の配合量は、スナックに対し、好ましくは3～40質量％程度である。 The amount of edible oil / fat is preferably about 3 to 40% by mass based on the snack.
　本発明のスナックは、所定量の穀粉及び／又はでんぷん、難消化性でんぷん、難消化性デキストリンを含む原料に加水し、混練して生地を得、この生地を焼成するか食用油脂で揚げて得ることができる。食用油脂でフライにした場合にはスナックに食用油脂が含まれることになるためそれ以上に食用油脂を塗布する必要はないが、焼成した場合には、必要に応じて食用油脂を吹き付けなどにより塗布することができる。食用油脂を含む油脂類は、生地を製造する際に加えてもよい。 The snack of the present invention is obtained by adding water to a raw material containing a predetermined amount of flour and / or starch, indigestible starch, indigestible dextrin, kneading to obtain a dough, and baking the dough or frying with edible fats and oils be able to. When fried with edible oils and fats, the edible fats and oils are included in the snack, so there is no need to apply more edible fats or oils. can do. Oils and fats including edible oils and fats may be added when producing the dough.
　以下、実施例及び比較例を挙げて本発明を更に説明するが、本発明がこれら実施例に限定されないことはいうまでもない。なお、以下において、配合量は特に説明のない限り、質量基準で表す。 Hereinafter, although the present invention will be further described with reference to examples and comparative examples, it goes without saying that the present invention is not limited to these examples. In the following, the blending amounts are expressed on a mass basis unless otherwise specified.
実施例１～５
　表１に示される配合量で、うるち米粉又は小麦粉、難消化性でんぷん、難消化性デキストリンを適量の水とともに混練して生地を得、この生地を圧延及び型抜きし、ナタネ油で揚げて、スナックを得た。 Examples 1 to 5
In the amount shown in Table 1, glutinous rice flour or wheat flour, indigestible starch, indigestible dextrin is kneaded with an appropriate amount of water to obtain a dough, this dough is rolled and die-cut, fried in rapeseed oil, Got a snack.
実施例６
　表１に示される配合量で、うるち米粉又は小麦粉、難消化性でんぷん、イヌリン(平均分子量1000以上)を適量の水とともに混練して生地を得、この生地を圧延及び型抜きし、ナタネ油で揚げて、スナックを得た。 Example 6
In the blending amount shown in Table 1, kneaded rice flour or wheat flour, resistant starch, inulin (average molecular weight 1000 or more) is kneaded with an appropriate amount of water to obtain a dough, this dough is rolled and die-cut, and rapeseed oil is used. Fried and got a snack.
実施例7
　表１に示される配合量で、うるち米粉又は小麦粉、難消化性でんぷん、難消化性デキストリンを適量の水とともに混練して生地を得、この生地を圧延及び型抜きをし、焼成をしてスナックを得た。 Example 7
In the blending amount shown in Table 1, kneaded rice powder or wheat flour, resistant starch, resistant starch dextrin is kneaded with an appropriate amount of water to obtain a dough, this dough is rolled and die cut, baked and snacked Got.
実施例８
　表１に示される配合量で、うるち米粉又は小麦粉、難消化性でんぷん、難消化性デキストリンを適量の水とともに混練して生地を得、この生地を圧延したものを麺状に切出し、3%リン酸三ナトリウム水溶液に調整したアルカリ液を通して、焼成をしてスナックを得た。 Example 8
In the amount shown in Table 1, dough rice powder or wheat flour, indigestible starch, indigestible dextrin is kneaded with an appropriate amount of water to obtain a dough, and the dough is rolled and cut into noodles, 3% phosphorus Baking was carried out through an alkali solution adjusted to a trisodium acid aqueous solution to obtain a snack.
比較例１～７
　表２に示される配合量で、うるち米粉又は小麦粉、難消化性でんぷん、難消化性デキストリン、小麦ふすま、ポリデキストロース、イヌリンを適量の水とともに混練して生地を得、この生地を圧延及び型抜きし、ナタネ油で揚げて、スナックを得た。 Comparative Examples 1-7
In the blending amount shown in Table 2, dough rice powder or wheat flour, indigestible starch, indigestible dextrin, wheat bran, polydextrose and inulin are kneaded with appropriate amounts of water to obtain dough, and this dough is rolled and die-cut. And fried in rapeseed oil to obtain a snack.
　実施例１～8及び比較例１～７で得られたスナックについて、以下の基準で成型性、膨化力、風味、食感を評価した。また、うるち米もしくは小麦粉を代替した難消化性でんぷん、難消化性デキストリン、イヌリン、小麦ふすま、ポリデキストロース、イヌリンの配合量を糖質カット率として記載した。総合評価は、成型性、膨化力、風味、食感を総合的に評価した。結果を表１，表２に示す。 For the snacks obtained in Examples 1 to 8 and Comparative Examples 1 to 7, the moldability, puffing power, flavor, and texture were evaluated according to the following criteria. In addition, the blending amounts of indigestible starch, indigestible dextrin, inulin, wheat bran, polydextrose, and inulin, which are substituted for glutinous rice or wheat flour, are described as the carbohydrate cut rate. Comprehensive evaluation comprehensively evaluated moldability, swelling power, flavor, and texture. The results are shown in Tables 1 and 2.
（１）成型性
○：良好
△：ややベタつく
×：成型不可
（２）膨化力
◎：非常の良好
○：良好
△：やや劣る
×：浮かない
（３）風味
○：良好
×：配合成分の臭いがする
（４）食感
◎：口溶けが非常に良くふわっとしている
○：口溶けが良好でふわっとしている
△：口溶けが劣り、やや硬い
×：口溶けが悪く、硬い食感
（５）総合評価
◎：非常に良好
○：良好
△：スナックとしての商品力がやや劣る
×：スナックとして不適 (1) Moldability ○: Good Δ: Slightly sticky ×: Not moldable (2) Puffing power ◎: Very good ○: Good Δ: Slightly inferior ×: Does not float (3) Flavor ○: Good ×: Smell of ingredients (4) Texture ◎: Mouth melt is very soft and fluffy ○: Mouth melt is good and fluffy Δ: Mouth melt is inferior and slightly hard ×: Mouth melt is poor and hard texture (5) Overall evaluation ◎: Very good ○: Good △: Product strength as a snack is slightly inferior ×: Unsuitable as a snack
　なお、成型不可(比較例３，６)では、適切なスナックが得られなかったので、膨化力、食感は評価しなかった。 In addition, in the case where molding was impossible (Comparative Examples 3 and 6), an appropriate snack could not be obtained, so the swelling power and texture were not evaluated.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002

Claims (8)

  1. 下記の成分(i)～成分(iii) 
    成分(i)：穀粉及び／又はでんぷん、
    成分(ii)：難消化性でんぷん、
    成分(iii)：難消化性デキストリン及び／又は平均分子量1000以上のイヌリン、
    を含み、成分(ii)と成分(iii)の質量比率（成分(ii)の質量／成分(iii)の質量）が0.05～5である、スナック。     The following components (i) to (iii)
    Ingredient (i): flour and / or starch,
    Ingredient (ii): resistant starch,
    Component (iii): indigestible dextrin and / or inulin having an average molecular weight of 1000 or more,
    And the mass ratio of component (ii) to component (iii) (the mass of component (ii) / the mass of component (iii)) is 0.05 to 5.
  2. スナックの固形分において、穀粉10～85質量％、難消化性でんぷん5～50質量％及び難消化性デキストリン及び／又は平均分子量1000以上のイヌリン10～85質量％を含む、請求項１に記載のスナック。 The solid content of the snack according to claim 1, comprising 10 to 85% by weight of flour, 5 to 50% by weight of resistant starch and / or 10 to 85% by weight of indigestible dextrin and / or inulin having an average molecular weight of 1000 or more. snack.
  3. 穀粉が米粉及び／又は小麦粉である、請求項１又は２に記載のスナック。 The snack according to claim 1 or 2, wherein the flour is rice flour and / or wheat flour.
  4. さらに食用油脂を含む請求項１～３のいずれか１項に記載のスナック。 The snack according to any one of claims 1 to 3, further comprising edible fats and oils.
  5. 食用油脂で揚げてなる、請求項１～４のいずれか１項に記載のスナック。 The snack according to any one of claims 1 to 4, which is fried with edible fats and oils.
  6. スナックが、菓子、パン、ドーナツ、ピザ、プレッツェル、パンケーキ、揚げめん又は成形ポテトである、請求項１～５のいずれかに記載のスナック。 The snack according to any one of claims 1 to 5, wherein the snack is a confectionery, bread, donut, pizza, pretzel, pancake, fried noodles or molded potatoes.
  7. 下記の成分(i)～成分(iii) 
    成分(i)：穀粉及び／又はでんぷん、
    成分(ii)：難消化性でんぷん、
    成分(iii)：難消化性デキストリン及び／又は平均分子量1000以上のイヌリン、
    を含む原料に加水及び混練して生地を得る工程、得られた生地を成型する工程、成型された生地を食用油脂で揚げるか焼成する工程を含む、請求項１～６のいずれかに記載のスナックの製造方法。     The following components (i) to (iii)
    Ingredient (i): flour and / or starch,
    Ingredient (ii): resistant starch,
    Component (iii): indigestible dextrin and / or inulin having an average molecular weight of 1000 or more,
    The method according to any one of claims 1 to 6, further comprising a step of obtaining a dough by adding water and kneading to a raw material containing the material, a step of forming the obtained dough, and a step of frying or baking the formed dough with edible oils and fats. A method for producing snacks.
  8. 焼成後に食用油脂を塗布する工程をさらに含む、請求項７に記載のスナックの製造方法。
          The manufacturing method of the snack of Claim 7 which further includes the process of apply | coating an edible fat after baking.
PCT/JP2016/078666 2015-09-29 2016-09-28 Snack and method for producing same WO2017057484A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2017543504A JPWO2017057484A1 (en) 2015-09-29 2016-09-28 Snack and manufacturing method thereof

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015-191818 2015-09-29
JP2015191818 2015-09-29

Publications (1)

Publication Number Publication Date
WO2017057484A1 true WO2017057484A1 (en) 2017-04-06

Family

ID=58423868

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2016/078666 WO2017057484A1 (en) 2015-09-29 2016-09-28 Snack and method for producing same

Country Status (2)

Country Link
JP (1) JPWO2017057484A1 (en)
WO (1) WO2017057484A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019010074A (en) * 2017-06-30 2019-01-24 サンスター株式会社 Extruded molding fired composition
JP2019154439A (en) * 2018-03-13 2019-09-19 国立大学法人岩手大学 Sucrose alternative sweetener for wheat flour or for wheat flour material, composition for low sugar confectionery, and low sugar confectionery using the same

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008506393A (en) * 2004-07-19 2008-03-06 ザ プロクター アンド ギャンブル カンパニー Low carb snack food
JP2010279352A (en) * 2009-05-27 2010-12-16 Kraft Foods Global Brands Llc High fiber and high protein baked goods production

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008506393A (en) * 2004-07-19 2008-03-06 ザ プロクター アンド ギャンブル カンパニー Low carb snack food
JP2010279352A (en) * 2009-05-27 2010-12-16 Kraft Foods Global Brands Llc High fiber and high protein baked goods production

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
BRENNAN C.S. ET AL.: "Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol. 7, 2004, pages 647 - 657, XP008083458 *
FOSCHIA MARTINA. ET AL.: "The effects of dietary fibre addition on the quality of common cereal products", JOURNAL OF CEREAL SCIENCE, vol. 58, 2013, pages 216 - 227, XP055371724 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019010074A (en) * 2017-06-30 2019-01-24 サンスター株式会社 Extruded molding fired composition
JP2019154439A (en) * 2018-03-13 2019-09-19 国立大学法人岩手大学 Sucrose alternative sweetener for wheat flour or for wheat flour material, composition for low sugar confectionery, and low sugar confectionery using the same

Also Published As

Publication number Publication date
JPWO2017057484A1 (en) 2018-07-12

Similar Documents

Publication Publication Date Title
JP6147688B2 (en) Bakery product and manufacturing method thereof
KR101280207B1 (en) Fibre-rich backed product and method for the production thereof
JP6573496B2 (en) Bread-making composition, bread-mixed powder, bread-making method and bread
JP5026468B2 (en) Method for imparting shape retention to flexible ingredients
JP5449463B2 (en) Swelling-inhibited starch and its use
JP6031231B2 (en) Composition for baked confectionery and baked confectionery
JP2019092474A (en) Mix for bakery food
WO2016046867A1 (en) Bakery product with excellent slicability and method for producing same
KR101732333B1 (en) Choux pastry and method for producing the same
JP2011087515A (en) Dough kneaded with hot water, and method for producing the same
WO2017057484A1 (en) Snack and method for producing same
JP2019076049A (en) Grain flour composition for confectionery, dough for confectionery, and confectionery
WO2020110914A1 (en) Method for producing bakery food
JP7019136B1 (en) How to manufacture dough food and how to reduce the roughness of dough food
JP2017093299A (en) Bakery food mixture
WO2019049860A1 (en) Noodles and method for manufacturing same
EP1656027B1 (en) Bakery products containing starch n-octenyl succinate
WO2022097313A1 (en) Method for producing dough food product and method for reducing graininess of dough food product
JP7261070B2 (en) Donuts with new texture
JP6907100B2 (en) Bakery food flour composition, bakery food dough and bakery food
JP2016093112A (en) Baked confectionery and manufacturing method
JPWO2020130062A1 (en) Low carb flour mix
MX2007000423A (en) Low carbohydrate bread product.
WO2019049859A1 (en) Method for manufacturing pre-cooked frozen noodles
JP5448146B2 (en) How to make candy-like food

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16851655

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2017543504

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16851655

Country of ref document: EP

Kind code of ref document: A1