WO2020235138A1 - 不溶性食物繊維含有固形状組成物及びその製造法 - Google Patents
不溶性食物繊維含有固形状組成物及びその製造法 Download PDFInfo
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- WO2020235138A1 WO2020235138A1 PCT/JP2020/002511 JP2020002511W WO2020235138A1 WO 2020235138 A1 WO2020235138 A1 WO 2020235138A1 JP 2020002511 W JP2020002511 W JP 2020002511W WO 2020235138 A1 WO2020235138 A1 WO 2020235138A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Definitions
- the present invention relates to an insoluble dietary fiber-containing solid composition and a method for producing the same.
- foods such as baked confectionery also contain ingredients having health functions such as dietary fiber to promote the health functions and promote their intake.
- the direction of development is no exception.
- Patent Document 1 when whole grain flour rich in insoluble dietary fiber is used, the texture becomes hard and the melting in the mouth becomes poor. In addition, it has been pointed out that there are manufacturing restrictions such as the need for careful control of firing conditions in order to keep the appearance bright because burning is likely to occur due to firing. According to Patent Document 2, many dietary fibers are insoluble in water, and especially in biscuits, if a large amount of water-insoluble dietary fiber is blended, gluten is not formed well, and as a result, mechanical suitability and texture are obtained. It has been pointed out that the current situation was that only bad baked goods were obtained. Therefore, the former is limited to the development of a technique for providing baked confectionery that has a moist texture, a soft texture, and can be chewed crisply.
- Patent Document 3 also states that a baked confectionery that is rich in insoluble dietary fiber but has excellent flavor and excellent manufacturing suitability is provided, but the flavor is good and the baked confectionery is prepared. Although it is disclosed that the stickiness of the dough before baking is suppressed, the workability is excellent, the dough connection is good, and the moldability is also excellent, the food has a dry and good crispy texture. No description or evaluation has been made regarding the addition of texture or flavor derived from preferable raw materials.
- the problem to be solved by the present invention is a solid composition having a good crispy texture and a well-balanced flavor derived from a preferable raw material, despite the fact that it contains a large amount of insoluble dietary fiber. It is to provide things.
- the present invention provides the following [1] to [24].
- the content of the powder of one or more edible parts and / or insoluble dietary fiber localized parts selected from dried vegetables, dried grains and dried fruits is 10% by mass or more in terms of dry mass.
- Step (ii) By heat-treating the dough composition of the above (i), the moisture content reference moisture is reduced by 4% by mass or more, and in the step [20] (i) of solidification, the drying rate of the dough composition is reduced.
- a solid composition can be provided.
- the present invention relates to one or more edible parts and / or insoluble dietary fiber localized parts selected from dried vegetables, dried grains, dried beans and dried fruits, which satisfy the following (1) to (5).
- the present invention relates to a solid composition containing a powder.
- (1) Contains 3% by mass or more of protein
- (2) Contains 3% by mass or more of insoluble dietary fiber
- Moisture standard water content is 11% by mass or less
- Drying rate (105 ° C., 5 minutes) Is 0.02 g / s ⁇ m 2 or more.
- the 50% integrated diameter of the particles in the aqueous dispersion of the solid composition in the state of being subjected to sonication is more than 5 ⁇ m and 600 ⁇ m or less.
- the solid composition is a solid food composition, and specifically, one or more kinds selected from dried vegetables, dried grains, dried beans and dried fruits which are edible plants (hereinafter, It is a composition in which a dough containing powder of an edible portion and / or an insoluble dietary fiber localized portion (particularly a non-edible portion) of (sometimes referred to as dried foodstuffs) is solidified by evaporating water by heat treatment. .. More specifically, it refers to baked confectioneries, and more specifically, it refers to biscuits, cookies, crackers, calorie bars (sticks, bars), granola, kanpan, pretzels, pies, cut bread, shortbread, and the like. Its shape and size are not particularly limited.
- the drying property and swelling during the heat treatment may be suppressed by opening pores or giving irregularities to the dough before the heat treatment.
- the solid composition of the present invention does not contain a steam-swelled food product produced by expanding the water content in the dough composition by rapidly depressurizing the pressurized dough composition. It may be a mode that does not contain a puffed food whose volume increases four times or more before and after swelling, or a mode that does not include a whole puffed food.
- the conditions of the heat treatment are not limited in any way, and can be adjusted so that the moisture evaporates from the dough of the solid composition and the moisture content reference moisture value and the drying rate are below a certain value, which is desired.
- the heating method and the heating conditions may be appropriately selected.
- the heating time is usually 10 minutes or more, but more preferably 20 minutes or more.
- the heating temperature is usually 100 ° C. or higher, but more preferably 105 ° C. or higher.
- the heating step of 100 ° C. or higher includes a step of heating at 200 ° C. or higher within 0.5 minutes or more and 5 minutes or less.
- the composition before solidification by heat treatment is called a dough composition, and 50% of the particles in the aqueous dispersion of each composition between the dough composition and the solid composition before and after the heat treatment.
- the integrated diameter does not change.
- the solid composition in the present invention can contain one or more selected from dried vegetables, dried grains, and dried fruits.
- the content of the dried foodstuffs in the solid composition is not particularly limited, but is 10% by mass or more, further 20% by mass or more, further 30% by mass or more, and further 40 by mass in terms of dry mass. It is preferably mass% or more, more preferably 50% by mass or more, further 70% by mass or more, further 90% by mass or more, and further preferably 100% by mass.
- the protein content and insoluble dietary fiber content can be adjusted by appropriately selecting or combining these.
- Examples of vegetables include, but are not limited to, bok choy, leeks, rutabaga, persnip, chives, black salsify, renkon, beet (preferably beetroot: edible beet root). Improved varieties to make), kwai, eshalot, garlic, rutabaga, yurine, kale, onion, asparagus, udo, cabbage, lettuce, spinach, Chinese cabbage, abrana, komatsuna, bok choy, leeks, leeks, nozawana, fuki, Swiss chard (permanent grass, Swiss chard), Mizuna, tomato, eggplant, pumpkin, pepper, cucumber, myoga, cabbage, broccoli, edible chrysanthemum, leeks, okra, artichoke, zucchini, tensai, tiger nuts, ginger, perilla, wasabi, paprika , Herbs (Cresson, Coriander, Chinese cabbage, celery, taragon, chives, charville
- carrots, pumpkins, tomatoes, paprikas, cabbage, beets (preferably beets (beetroot)), onions, broccoli, asparagus, spinach, kale, etc. are preferable, and further, carrots, pumpkins, cabbage, beets (preferably). (Beetroot) is particularly preferable.
- cereals include, but are not limited to, corn (preferably sweet corn), rice, wheat, barley, sorghum, oats, triticale, rye, buckwheat, fingerio, quinoa, hie, awa, and acne. , Giant corn, sugar cane, amaranth, etc. Among them, corn (particularly sweet corn is preferable), giant corn and the like are preferable.
- fruits include, but are not limited to, Karin, Chugokunashi (white pear, Shinanashi), Pear, Marumero, Seiyokarin, Juneberry, Shipova, Apple, American cherry (Black cherry, Dark cherry). ), Anzu (Apricot, Apricot, Apricot), Ume (Plum), Sakurambo (Sakura peach, Sweet cherry), Sumimi cherry, Spinosa peach, Sumomo (Li, Acid peach), Peach, Ginkgo (Ginkgo), Kuri, Akevi (Kidori) ), Fig (flowerless fruit), oyster, cassis (crossguri), kistrawberry (wooden strawberry), kiwi fruit (kiwi), gummy (salmon, red currant, ⁇ ), mulberry (mulberry, dome), cranberry (omitsurukokemomo) , Kokemomo (moss peach, rock peach, hamanashi, okamaringo), pomegranate
- the solid composition of the present invention can contain dried beans.
- the content of the dried beans in the solid composition is not particularly limited, but is 5% by mass or more, further 10% by mass or more, further 15% by mass or more, and further 20% by mass in terms of dry mass. % Or more, more preferably 30% by mass or more, further 40% by mass or more, further 50% by mass or more, further 60% by mass or more, further 70% by mass or more, and further preferably 80% by mass or more.
- the upper limit of the content of dried beans is preferably 100% by mass or less, more preferably 90% by mass or less in terms of dry mass, from the viewpoint of taste.
- Examples of legumes are, but are not limited to, green beans (hidden beans), kidney beans, red green beans, white beans, black beans, quail beans, tora beans, lye beans, benivana beans, pea (eg yellow).
- pea especially green soybeans, which are immature seeds harvested together with their pods in an immature state, and the beans have a green appearance
- soybeans especially soybeans in an immature state
- Green soybeans green soybeans
- broad beans, etc. which are harvested together and are characterized in that the beans have a green appearance
- the powdered seed coat portion of the dried beans and the residue obtained by removing the seed coat portion from the edible portion may be derived from different types of beans, but the flavor is uniform. From the viewpoint of the above, it is preferable that the beans are derived from the same kind of beans, and further preferably they are derived from the beans of the same individual. Further, the powdered seed coat portion of the dried beans and the residue obtained by removing the seed coat portion from the edible portion may be crushed separately, or the whole dried beans having the seed coat portion may be used.
- the other crushed foodstuffs dried vegetables, dried grains, dried fruits
- the seed coat portion and / or the residue obtained by removing the seed coat portion from the edible portion of dried beans are crushed together. You may use it.
- dried vegetables, dried grains, dried beans, or dried fruits may be prepared by drying the above-mentioned various edible plants.
- any method generally used for drying food can be used. Examples include sun drying, shade drying, freeze drying, air drying (for example, hot air drying, fluidized bed drying method, spray drying, drum drying, low temperature drying, etc.), pressure drying, vacuum drying, microwave drying, oil heat drying, etc. Can be mentioned. Above all, air drying (for example, hot air drying, fluidized bed drying method, spray drying, drum drying, low temperature) is possible because the degree of change in the color tone and flavor inherent in the food is small and the aroma (burnt odor, etc.) other than the food can be controlled. Drying, etc.) or freeze-drying is preferred.
- the dried foodstuffs may be prepared from the beginning and used as a raw material as described above, but a dough composition is prepared by using an edible plant such as undried vegetables as a raw material. May be used as dried foodstuffs by drying. From the viewpoint of operability, it is preferable to use dried foodstuffs as a raw material.
- the solid composition in the present invention is a powder of one or more edible parts and / or insoluble dietary fiber localized parts (particularly non-edible parts) selected from dried vegetables, dried grains, dried beans and dried fruits. It is preferable to contain the above because the solid composition has a good flavor (flavor release), and it is more preferable to contain both of them.
- the content of the insoluble dietary fiber localized portion (particularly the non-edible portion) of the dried foodstuff in the solid composition is not particularly limited, but is 1 mass in terms of dry mass with respect to the entire solid composition. It is preferably% or more and 90% by mass or less.
- the content of the protein and other flavor components derived from the edible portion in the solid composition can be adjusted, and the insoluble dietary fiber contained in a large amount in the insoluble dietary fiber localization site (particularly the non-edible portion) can be used.
- the content of flavor components can be adjusted.
- the content of the dried vegetables or dried fruits is preferably 10% by mass or more in terms of dry mass with respect to the entire solid composition.
- the insoluble dietary fiber localized portion in the present invention represents a portion where the insoluble dietary fiber is localized in the whole foodstuff, specifically, a portion having a higher insoluble dietary fiber content ratio than the edible portion in the foodstuff, and is dried.
- the state more preferably 1.1 times or more, further preferably 1.2 times or more, still more preferably 1.3 times or more, still more preferably 1.4 times or more, still more preferably 1.5 times the edible portion.
- the insoluble dietary fiber content ratio is more than 10% by mass, more preferably more than 11% by mass, still more preferably more than 12% by mass, still more preferably more than 13% by mass, still more preferably. Is more than 14% by mass, more preferably more than 15% by mass, still more preferably more than 16% by mass, still more preferably more than 17% by mass, still more preferably more than 18% by mass, still more preferably more than 19% by mass, still more preferably 20% by mass. It is preferably more than% by mass.
- the insoluble dietary fiber-containing foodstuff containing the insoluble dietary fiber localized portion in the present invention preferably has a lower limit of 3% by mass or more as the lower limit of the ratio of the insoluble dietary fiber localized portion to the total mass of the whole foodstuff in a dry state. .. More preferably, it is 5% by mass or more, and further preferably 9% by mass or more.
- the upper limit is not usually limited, but is preferably 70% by mass or less, more preferably 60% by mass or less, and further may be 50% by mass or less.
- the insoluble dietary fiber localization site in the present invention is a part of the "edible portion" of the food material described later (for example, the seed coat portion of vegetables, grains, beans or fruits, particularly the seed coat portion of beans). Although it may be an "inedible portion”, it is preferable that the insoluble dietary fiber localization site is an "inedible portion". Specific examples are shown in Table 1.
- the "non-edible portion" of an edible plant is a portion of the edible plant that is not suitable for normal eating and drinking, or is discarded in normal eating habits.
- the portion is represented, and the “edible portion” represents the portion of the entire edible plant excluding the discarded part (non-edible part).
- the thick dietary fiber layer or the portion containing hair mushrooms is incompatible with other foods and is not compatible with other foods, and has been conventionally used for eating. Although many parts were not discarded and were discarded, in the present invention, such a thick dietary fiber layer and non-edible parts containing hair mushrooms and the like can be preferably used.
- these edible parts and non-edible parts are derived from different types of edible plants.
- non-edible parts of edible plants include the skins, nuts, cores, pomace, etc. of the various edible plants mentioned above.
- citrus fruits eg sweet corn
- paprika pumpkin
- beets broccoli
- spinach carrot
- kale soybeans
- peas broad beans
- tomatoes rice
- onions e.g., paprika
- paprika pumpkin
- beets broccoli
- spinach carrot
- kale soybeans
- peas broad beans
- tomatoes rice, onions.
- Cabbage apples, grapes
- sugar cane eg, unshu mikan, yuzu, etc.
- seeds, seeds, cores, kale, etc. are rich in nutrients and should be preferably used in the present invention. Can be done.
- non-edible parts of edible plants include, but are not limited to, kale of corn (eg, sweet corn, etc.), kale and cob (core), paprika seeds and spinach.
- kale of corn eg, sweet corn, etc.
- kale and cob core
- paprika seeds and spinach pumpkin seeds and cotton, beetroot skin, broccoli foliage, spinach root, carrot root and peduncle base, kale foliage base, soybean (edamame) pod, pea pod, broad bean Seed coat and pod, tomato husk, rice (paddy) paddy shell, onion skin (protective leaf), bottom and head, cabbage core, apple core, grape skin and seeds.
- sugar cane Examples include squeezed kale, skins, seeds and cotton of citrus fruits (eg, Satsuma mandarin, Yuzu, etc.). It should be noted that those containing no components harmful to the human body to the extent that they affect the human body are preferable.
- the parts and ratios of non-edible parts in the edible plant used in the present invention can be naturally understood by those skilled in the art who handle the food or processed food products.
- Table 1 below shows examples of edible plants and the "disposal site” and "disposal rate” (that is, the site and ratio of non-edible parts) described in the Standard Tables of Food Composition in Japan 2015 (7th edition). List.
- the solid composition of the present invention usually contains 3% by mass or more of protein in terms of dry mass, preferably 4% by mass or more from the viewpoint of imparting texture.
- a method for measuring protein a general Kjeldahl method is used, and total nitrogen is regarded as derived from protein, and converted by multiplying by a nitrogen / protein conversion coefficient.
- the upper limit of the protein content is preferably 60% by mass or less, more preferably 50% by mass or less in terms of dry mass, from the viewpoint of taste.
- the solid composition of the present invention preferably has a sugar content of a certain percentage or less from the viewpoint of improving the crispy feeling.
- the sugar content method may be derived from a raw material such as a food material, but one or more sugars may be separately added to the solid composition.
- the type of sugar is not limited to these, but sugars (glucose, sucrose (sucrose), fructose, fructose-fructose liquid sugar, fructose-glucose liquid sugar). ), Sugar alcohols (xylitol, erythritol, fructose), starch, and fructose decomposition products.
- the sugar content in the solid composition of the present invention is preferably less than 40% by mass as the total content of the entire solid composition in terms of monosaccharide, because a crispy feeling is easily felt. Of these, less than 35% by mass, more preferably less than 30% by mass, and particularly preferably less than 25%.
- the lower limit is not particularly limited, but is 1% by mass or more.
- sugar-containing foodstuffs such as plant-derived juice (including fruit juice) and sap containing these sugars, refined products thereof, and concentrates thereof can also be mentioned. Above all, since the crispy feeling is easily lost, the content of foodstuffs (for example, dates fruit juice) containing sugar dissolved in water is less than 30% by mass, further less than 25% by mass, and further less than 20% by mass. Further, it is preferably less than 15% by mass.
- the solid composition of the present invention contains 3% by mass or more of insoluble dietary fiber in terms of dry mass. From the viewpoint of ingesting a large amount of insoluble dietary fiber, it is preferably 6% by mass or more, further 7% by mass or more, further 8% by mass or more, and further preferably 10% by mass or more. As such, it is particularly preferable that the amount of insoluble dietary fiber is uniformly distributed in the solid composition. That is, it is sufficient that the dried foodstuff from which the foodstuff is derived is crushed in advance, but when the dried foodstuffs are used without being crushed, the insoluble dietary fiber exerts an effect only locally in the solid composition.
- the insoluble dietary fiber is refined to such an extent that 50% by mass or more of the insoluble dietary fiber flows out into the 4-mesh pass fraction in the state of a 5% by mass aqueous solution of the dried food material and homogenized in the solid composition. ..
- a general modified Proski method is used as a method for measuring insoluble dietary fiber.
- the upper limit of the content of insoluble dietary fiber is preferably 70% by mass or less, more preferably 60% by mass or less, more preferably 55% by mass or less, and more preferably 50% by mass or less in terms of dry mass from the viewpoint of taste. preferable.
- the means for crushing the dried food is not particularly limited, and the temperature and pressure at the time of processing may be any.
- the crushing device include equipment such as a blender, a mixer, a mill, a kneader, a crusher, a crusher, and a grinder, and any of these may be used for dry crushing or wet crushing. It may be any of. In the case of wet pulverization, this may be dried and used as a raw material, but by using an undried finely divided edible plant as a raw material, a solid composition is prepared and dried to obtain a powder. It may be used as a shaped food.
- crushers examples include medium stirring mills such as dry bead mills, wet bead mills, ball mills (rolling type, vibration type, etc.), jet mills, high-speed rotary impact type mills (pin mills, etc.), roll mills, hammer mills, etc. Can be used.
- medium stirring mills such as dry bead mills, wet bead mills, ball mills (rolling type, vibration type, etc.), jet mills, high-speed rotary impact type mills (pin mills, etc.), roll mills, hammer mills, etc. Can be used.
- the solid composition of the present invention has a wet content reference moisture of usually 11% by mass or less, preferably 10.5% by mass or less, and more preferably 10% by mass or less. This allows the solid composition to be adjusted to a dry state.
- the moisture content-based water content in the solid composition may be derived from various components of the solid composition, or may be further added as water.
- the wet content reference moisture of the solid or dough composition means the total amount of the moisture derived from various components of the solid or dough composition and the separately added moisture, and is the Japanese food standard ingredient table. According to the 2015 edition (7th edition) analysis manual, it can be measured by the normal pressure heating and drying method.
- the drying temperature is 105 ° C.
- the lower limit of the wet amount reference water content is preferably 0% by mass or more, more preferably 0.5% by mass or more, and more preferably 1% by mass or more from the viewpoint of ease of eating.
- the solid composition of the present invention has a drying rate (105 ° C., 5 minutes) of 0.02 g / s ⁇ m 2 or more.
- the solid composition of the present invention comprises an edible portion of dried foodstuffs (dried vegetables, dried grains, dried beans or dried fruits) and a localized portion of insoluble dietary fiber (for example, a powdered seed coat portion of dried beans). Is a solid composition containing the powder of the non-edible part), and then subjected to a predetermined drying treatment again to make the protein and insoluble dietary fiber localized sites contained in a large amount in the edible part.
- the drying rate of the solid composition containing simple dried foods is lower than the specification of the present invention.
- the drying rate is the mass of water that evaporates per unit time and unit surface area
- the drying rate of the present invention is that the solid or dough composition is crushed in a dairy pot and then uniformly mixed to obtain a thickness of 5 mm in a fixed area. It is calculated from the weight difference before and after drying when the layers are evenly laminated and heat-treated at 105 ° C. for 5 minutes by the drying weight loss method of the heat-drying mass measurement method.
- a sample dish having a radius of 5 cm is preheated using an infrared moisture meter (for example, an infrared moisture meter FD660 manufactured by Kett Co., Ltd.) that can be measured by the drying weight loss method of the heating / drying mass measurement method, and then uniformly mixed.
- the solid or dough composition is evenly laminated so as to have a thickness of 5 mm, and dried under normal pressure at 105 ° C. for 5 minutes for measurement.
- the drying rate (105 ° C., 5 minutes) is 0.042 g / s. ⁇ It can be calculated as m 2 .
- the upper limit of the drying rate (105 ° C., 5 minutes) is not particularly limited, but is usually 0.55 g / s ⁇ m 2 or less, further 0.50 g / s ⁇ m 2 or less, and further.
- 0.45g / s ⁇ m 2 or less preferably 0.40g / s ⁇ m 2 or less, more 0.35g / s ⁇ m 2 or less, more 0.30g / s ⁇ m 2 or less, more 0.25g It is preferably / s ⁇ m 2 or less, more preferably 0.20 g / s ⁇ m 2 or less, further 0.15 g / s ⁇ m 2 or less, and further preferably 0.10 g / s ⁇ m 2 or less.
- the lower limit of the drying rate (105 ° C., 5 minutes) is not particularly limited, but is preferably 0.03 g / s ⁇ m 2 or more, more preferably 0.04 g / s ⁇ m 2 or more. Good.
- the sample for measuring the particle size of the particles in the aqueous dispersion of the solid composition and the dough composition of the present invention is specified.
- a suspension (2% by mass composition aqueous dispersion) that has passed through a linear (Wire Dia.) 1.0 mm new JIS7.5 mesh sieve is used.
- the particle size of the particles in the solid or dough composition aqueous dispersion after the 2% by mass solid or dough composition aqueous dispersion is disturbed, that is, in the state of being subjected to sonication.
- the 50% integrated diameter of is more than 5 ⁇ m and 600 ⁇ m or less. As a result, it is possible to further improve the solid composition to have a crispy texture without being too hard while being in a dry state.
- the 50% integrated diameter of the 2% by mass solid or water dispersion of the dough composition of the present invention in the state of being subjected to ultrasonic treatment is 8 ⁇ m or more, further 10 ⁇ m or more, further 15 ⁇ m or more, and further 20 ⁇ m or more.
- the upper limit is more preferably 500 ⁇ m or less, further 400 ⁇ m or less, further 300 ⁇ m or less, further 250 ⁇ m or less, further 200 ⁇ m or less, further 150 ⁇ m or less, further 100 ⁇ m or less, further 75 ⁇ m or less.
- the 50% integrated diameter is the ratio of the cumulative value of the particle frequency% on the larger side and the particle frequency% on the smaller side when the particle size distribution of the solid or dough composition is divided into two from a certain particle size. The ratio to the ratio of cumulative values is defined as the particle size of 50:50.
- the particle size of the channel having the largest particle size among the channels in which the particle frequency% was recognized is the maximum particle. It can be calculated as a diameter.
- the 50% integrated diameter in the state where the sonication is performed and the maximum particle size in the state where the sonication is not performed can be measured by using a laser diffraction type particle size distribution measuring device described later.
- the term "particle diameter" as used herein means that all particles are measured on a volume basis unless otherwise specified.
- the measurement condition of the 50% integrated diameter after the disturbance of the 2% by mass solid state or the dough composition aqueous dispersion of the present invention, that is, in the state of being subjected to the ultrasonic treatment is as follows. First, as the solvent at the time of measurement, distilled water that does not easily affect the structure of the sample at the time of measurement of the solid state or the dough composition described later is used. As the laser diffraction type particle size distribution measuring device used for the measurement, a laser diffraction type particle size distribution measuring device having a measuring range of at least 0.02 ⁇ m to 2000 ⁇ m by the laser diffraction scattering method is used. For example, the Microtrac MT3300EX2 system of Microtrac Bell Co., Ltd.
- DMSII Data Management System version 2, Microtrac Bell Co., Ltd.
- DMSII Data Management System version 2, Microtrac Bell Co., Ltd.
- the cleaning button of the software when measuring, press the cleaning button of the software to perform cleaning, then press the Setzero button of the software to perform zero adjustment, and sample loading the sample. The sample may be added directly until the concentration is within the appropriate range.
- a sample after disturbance that is, a sample that has been subjected to ultrasonic treatment
- a sample that has been subjected to ultrasonic treatment in advance may be fed, and after the sample is fed, ultrasonic treatment is performed using the above-mentioned measuring device, followed by May be measured.
- ultrasonic processing refers to a process of applying ultrasonic waves having a frequency of 40 kHz to a measurement sample at an output of 40 W for 3 minutes unless otherwise specified.
- the maximum particle size of the particles in the solid or dough composition aqueous dispersion in the state where the solid or dough composition of the present invention is not subjected to sonication is under the same measurement conditions as the above-mentioned 50% integrated diameter. , 2% by mass Solid or dough composition
- the particle size distribution for each channel of the sample is measured by disturbing the aqueous dispersion, that is, by not performing sonication.
- the particle size of each measurement channel shown in Table 2 described later is used as a standard for measurement, and the particle size specified for the channel that is less than or equal to the particle size specified for each channel and one larger number is specified.
- the maximum particle size in the state without ultrasonic treatment becomes a certain particle size or more and is bonded.
- the maximum particle size should be 300 ⁇ m or more in the state without sonication because the flavor release is improved by maintaining the preferable flavor inherent in the edible plant in the process of producing the solid or dough composition by the food powder. Is more preferable, 350 ⁇ m or more is more preferable, 400 ⁇ m or more is further preferable, 450 ⁇ m or more is further preferable, 500 ⁇ m or more is further preferable, and 600 ⁇ m or more is further preferable.
- 50% integrated diameter of the particles in the solid or dough composition aqueous dispersion in the state of being subjected to sonication of the 2% by mass solid or dough composition aqueous dispersion of the present invention is obtained by measuring the particle size distribution for each channel (CH) and then using the particle size for each measurement channel described in Table 2 described later as a standard. Specifically, it is smaller than the particle size specified for each channel in Table 2 below and larger than the particle size specified for the channel with one larger number (the lower limit particle size for measurement in the maximum channel of the measurement range).
- the frequency of large particles can be measured for each channel in Table 2 below, and the particle frequency% of each channel can be obtained using the total frequency of all channels within the measurement range as the denominator (this is referred to as "particles of XX channel”. Frequency% ").
- the particle frequency% of one channel represents the frequency% of particles of 20000.00 ⁇ m or less and greater than 1826.00 ⁇ m.
- the differential value in the present invention is obtained by dividing the stress value difference (kN / m 2 ) applied to the descending plate-shaped plunger by the strain rate difference (%) when the stress is measured using the texture analyzer. Represents a percentage. Therefore, when the differential value is negative, it means that the stress applied to the plunger tends to decrease (even temporarily) as the plunger descends. This feature is observed in the solid composition having a discontinuous structure from the vicinity of the surface of the solid composition to the inside of the solid composition.
- a solid composition having an average minimum differential value of less than ⁇ 900 kN / m 2 % at a distortion rate of 30% or less the strength is discontinuous between the vicinity of the surface of the solid composition and the inside of the solid composition.
- the minimum differential value at a distortion rate of 30% or less is less than the specified value (specifically, less than -900 kN / m 2 %, more preferably less than -800 kN / m 2 %, and further less than -700 kN / m 2 %. Furthermore -600kN / m less than 2%, more -500kN / m less than 2%, more -400kN / m less than 2%, among them -300kN / m less than 2%, in particular -200kN / m less than 2%) in It is preferable that a certain region occupies 20% or more of the entire surface of the solid composition.
- the minimum differential value at a distortion rate of 30% or less is the upper part of the solid composition when the vertical lower surface (bottom surface) of the solid composition at the time of measurement is 100% and the upper surface (top surface) is 0%. It represents the minimum differential value obtained when the differential value is continuously measured while the plunger is penetrated vertically from to the lower part (inside) of the solid composition to a distance of 30% (distortion factor 30%).
- the surface of the solid composition may be of an appropriate size (any size may be used as long as the composition does not collapse during the measurement. More specifically, every 1 cm 2 ) is divided, each section is measured, and the average value is obtained by averaging those measured values. Further, in the solid composition having a homogeneous surface composition, the differential value of the entire region can be obtained by measuring the portion representing the surface structure.
- the surface of the solid composition in the present invention represents a region where the solid composition comes into direct contact with the outside air, and includes a vertical lower surface of the solid composition.
- the stress (kN / m 2 ) is continuously measured at 0.1 second intervals, and the stress value difference (kN / m 2 ) between the strain factors is the distortion factor difference (%).
- the differential value (kN / m 2 %) at each distortion factor (%) is obtained by dividing by.
- the differential value is calculated by measuring the stress value at 0.1 second intervals. For example, the measured values at an arbitrary measurement time T1 second (strain rate Xi%, stress P1 (kN / m 2 )) and the measured values at T1 + 0.1 seconds (distortion rate Xi%, stress P2 (kN / m 2 )).
- the differential value at the strain rate Xi% (measurement time T1 second) can be calculated by dividing the stress difference P2-P1 (kN / m 2 ) by the strain rate difference Xii-Xi%.
- the solid composition of the present invention may contain one kind or two or more kinds of fats and oils.
- the combination and the ratio of the two or more kinds of fats and oils are arbitrary.
- the type of fats and oils include edible fats and oils, various fatty acids and foods made from them, and it is preferable to use edible fats and oils.
- the edible fats and oils may be fats and oils contained in the foodstuff, but it is preferable to add edible fats and oils different from the foodstuff because they are familiar with the foodstuff.
- the total fat or oil content of the solid composition of the edible fat or oil different from the foodstuff may be usually less than 60% by mass. Less than 50% by mass, further less than 40% by mass, further less than 35% by mass, further less than 30% by mass, further less than 25% by mass, further less than 20% by mass, further less than 15% by mass, and further 10 It is preferably less than% by mass.
- the solid composition of the present invention may contain solid fats and oils, and the lower limit of the content thereof is 30% by mass or more, further 50% by mass or more, and further 70% of the total fats and oils content. It is preferably mass% or more, more preferably 90% by mass or more, and further preferably 100% by mass. This is preferable because the solid composition can have a crispy texture without being too hard while being in a dry state.
- edible oils and fats include sesame oil, rapeseed oil, high oleic acid rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, high oleic acid sunflower oil, saflower oil, olive oil, flaxseed oil, rice oil, and camellia oil.
- the method for measuring the total oil / fat content is based on the method described in the Food Labeling Standards (2015 Cabinet Office Ordinance No. 10) and the Standard Tables of Food Composition in Japan 2015 (7th edition) analysis manual. According to the method, the chloroform / methanol mixed solution extraction method is used.
- the solid composition of the present invention may contain other foodstuffs in addition to the above-mentioned insoluble dietary fiber-containing foodstuffs as long as the effects of the present invention are not impaired. Specifically, it refers to foodstuffs and ingredients larger than 2000 ⁇ m (2 mm) that are not the measurement target of laser diffraction type particle size distribution measurement. Examples of such other ingredients include cereal puffs, dried nuts and fruits, dried fruits and the like, and any of them may be used. One kind of these ingredients may be used, or two or more kinds may be used in combination in any combination.
- the measurement is performed after excluding those ingredients having a measurement upper limit of 2000.00 ⁇ m or more.
- these ingredients may be used as they are, or may be used after various treatments (for example, drying, heating, lye removal, peeling, seed removal, ripening, salting, pericarp processing, etc.).
- the solid composition of the present invention may contain one or more other components in addition to the above-mentioned various components.
- other ingredients include seasonings, food additives, nutritional ingredients, binders and the like.
- seasonings, food additives, etc. include soy sauce, miso, alcohols, salt, sugars (for example, glucose, sucrose, fructose, glucose-fructose liquid sugar, fructose-fructose liquid sugar, etc.), sugar alcohols (for example, xylitol, erythritol).
- sweeteners eg, sclarose, aspartame, saccharin, Acesulfam K, etc.
- minerals eg, zinc, potassium, calcium, chromium, selenium, iron, copper, sodium, magnesium, manganese, iodine, phosphorus, etc.
- Fragrances spices
- pH adjusters eg sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid and acetic acid, etc.
- dextrin cyclodextrin
- antioxidants eg tea extract, fructose extract
- Foods chlorogenic acid, spice extract, citric acid, rosemary extract, rutin, quercetin, yamamomo extract, sesame extract, etc.
- emulsifiers eg, glycerin fatty acid ester, saponin, sucrose fatty acid ester, lecithin, etc.
- examples include colorants and thickening
- nutritional components include vitamins (niacin, pantothenic acid, biotin, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K and folic acid, etc.), livestock meat and Animal proteins derived from milk, eggs, etc., plant proteins derived from soybeans, grains, etc., lipids (n-3 vitamins such as ⁇ -linolenic acid, EPA, DHA, n- such as linoleic acid and arachidonic acid) 6-type vitamins, etc.), dietary fiber, functional components such as polyphenols, etc. can be mentioned.
- the solid composition of the present invention preferably does not contain eggs and / or milk, and more preferably does not contain gluten, from the viewpoint of affecting the preferable flavor inherent in the edible plant and the risk of allergies. , It is more preferable that it does not contain animal ingredients.
- the present invention includes localization of one or more edible portions and / or insoluble dietary fibers selected from dried vegetables, dried grains, dried beans and dried fruits, including the following steps (i) and (ii). Also included is a method for producing a solid composition containing a powder of the moiety.
- a dough composition containing one or more powders selected from dried vegetables, dried grains, dried beans and dried fruits was subjected to ultrasonic treatment with an insoluble dietary fiber content of 5% by mass or more.
- the drying rate of the dough composition it is preferable to adjust the drying rate of the dough composition to 0.20 g / s ⁇ m 2 (105 ° C., 5 minutes) or more.
- one or more edible portions and insoluble dietary fiber localization sites for example, powdered seed coat portions of dried beans
- it is more preferable to contain the powder of the non-edible portion because the flavor release becomes a good solid composition.
- the dough composition it is preferable to heat the dough composition until the drying rate becomes less than 0.20 g / s ⁇ m 2 (105 ° C., 5 minutes).
- the heat treatment time in the step (ii) is usually 10 minutes or more, but more preferably 20 minutes or more.
- the heat treatment temperature in the step (ii) is usually 100 ° C. or higher, but more preferably 105 ° C. or higher. Further, it is more preferable that the step of heating at 200 ° C. or higher is included within 0.5 minutes or more and 5 minutes or less in the heat treatment step of 100 ° C. or higher in the step (ii).
- the dough composition is heated until the drying rate becomes 0.02 g / s ⁇ m 2 (105 ° C., 5 minutes) or more, so that the dough has a good flavor release. It is more preferable because it becomes a shape composition.
- the effect of the present invention can be achieved by adjusting so as to satisfy the following (1) to (5).
- (1) Contains 3% by mass or more of protein
- (2) Contains 3% by mass or more of insoluble dietary fiber
- Moisture standard water content is 11% by mass or less
- Drying rate (105 ° C., 5 minutes) Is 0.02 g / s ⁇ m 2 or more.
- the 50% integrated diameter of the particles in the aqueous dispersion of the solid composition in the state of being subjected to sonication is more than 5 ⁇ m and 600 ⁇ m or less.
- the texture is not too hard and has excellent eating habits, but it has a dry and good crispy texture and a flavor derived from a preferable raw material. (Giving a preferable flavor inherent in an edible plant and improving flavor release), a solid composition can be prepared.
- the insoluble dietary fiber localization site (non-edible portion) was used in an undried paste state.
- the seed coat part insoluble dietary fiber localized part
- the residue other than the seed coat edible part
- Each was dried and pulverized until the activity value became 0.95 or less.
- As the edible part of each foodstuff a part generally used for eating and drinking (a part other than the non-edible part) is used, and as an insoluble dietary fiber localized part (non-edible part) of some foodstuffs.
- the insoluble dietary fiber content in each solid composition sample is the modified Prosky method
- the protein content is the Kjeldahl method-nitrogen / protein conversion method
- the total fat content is the chloroform / methanol mixed solution extraction method
- the wet content standard water content Uses the atmospheric heating and drying method
- the starch content is 80% ethanol extraction treatment according to the method of AOAC996.11 to remove soluble carbohydrates (glucose, maltose, maltdextrin, etc.) that affect the measured values. Measured according to the Food Standard Ingredients Table 2015 (7th edition) analysis manual.
- DMSII Data Management System version 2, Microtrack Bell Co., Ltd.
- Distilled water is used as the solvent for measurement, and the measurement is performed by pressing the cleaning button of the measurement application software to perform cleaning, and then pressing the Setzero button of the same software to perform zero adjustment, and the sample is loaded to the appropriate concentration range. The sample was directly added until it entered.
- sample concentration is adjusted within an appropriate range within 2 times of sample loading after sample loading, and then immediately at a flow velocity of 60% and a measurement time of 10 seconds. The result obtained by performing the laser diffraction measurement was used as the measured value.
- the sample concentration is adjusted within an appropriate range by sample loading after the sample is charged.
- the ultrasonic processing button of the same software was pressed, and ultrasonic waves having a frequency of 40 kHz were applied at an output of 40 W for 3 minutes.
- the sample loading treatment was performed again to confirm that the sample concentration was still in the appropriate range, and then the laser diffraction measurement was promptly performed at a flow rate of 60% and a measurement time of 10 seconds. The result obtained by performing the above was used as a measured value.
- the particle size for each measurement channel shown in Table 2 above was used as a standard for the measurement.
- the particle frequency% of each channel was calculated by using the total frequency of all channels within the measurement range as the denominator. Specifically, the particle frequency% in each of the following 132 channels was measured. From the results obtained by measurement, the particle size of the channel having the largest particle size was defined as the maximum particle size.
- each evaluation item was made by a method in which each inspector selects one of the numbers closest to his / her own evaluation from the five grades of each item. The total of the evaluation results was calculated from the arithmetic mean value of the scores of 10 people, and rounded off to the nearest whole number.
- ⁇ Evaluation Criteria 3 Comprehensive evaluation of flavor and texture> 5: Good balance between flavor and texture, and excellent eating habits. 4: The balance between flavor and texture is a little good, and the eating habit is a little excellent. 3: The balance between flavor and texture is acceptable at the time of eating. 2: The balance between flavor and texture is a little poor, and the eating habit is a little inferior. 1: The balance between flavor and texture is poor, and the eating habit is inferior.
- each aqueous solution having a concentration close to the threshold of each component was applied.
- a taste identification test that accurately identifies each taste sample from a total of seven samples prepared one by one and added with two distilled waters.
- the insoluble dietary fiber-containing solid composition of the present invention and the method for producing the same can be easily and widely used in the food field and have extremely high usefulness.
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Abstract
Description
[1]次の(1)から(5)を充足する、乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部及び/又は不溶性食物繊維局在部位の粉末を含有する固形状組成物。
(1)タンパク質を3質量%以上含有する
(2)不溶性食物繊維を3質量%以上含有する
(3)湿量基準水分が11質量%以下である
(4)乾燥速度(105℃、5分間)が0.02g/s・m2以上である
(5)超音波処理を行った状態における固形状組成物水分散液中の粒子の50%積算径が5μm超600μm以下である
[2]乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部及び不溶性食物繊維局在部位の粉末を含有する、[1]に記載の固形状組成物。
[3]超音波処理を行わない状態における固形状組成物水分散液中の粒子の最大粒子径が300μm以上である、[1]又は[2]に記載の固形状組成物。
[4]乾燥豆類の可食部及び/又は不溶性食物繊維局在部位の粉末を5質量%以上含有する、[1]~[3]のいずれかに記載の固形状組成物。
[5]乾燥豆類の種皮部分の粉末を含有する、[1]~[4]のいずれかに記載の固形状組成物。
[6]全油脂分含量が60質量%未満である、[1]~[5]のいずれかに記載の固形状組成物。
[7]乾燥野菜類、乾燥穀類及び乾燥果実類から選ばれる1種以上の可食部及び/又は不溶性食物繊維局在部位の粉末の含有量が、乾燥質量換算で10質量%以上である、[1]~[6]のいずれかに記載の固形状組成物。
[8]さらに、固形状油脂を含有する、[1]~[7]のいずれかに記載の固形状組成物。
[9]乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の不溶性食物繊維局在部位の粉末を、固形状組成物全体に対して、乾燥質量換算で1質量%以上90質量%以下含有する、[1]~[8]のいずれかに記載の固形状組成物。
[10]乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる一種以上の可食部と不溶性食物繊維局在部位が同一種類の植物由来である、[1]~[9]のいずれかに記載の固形状組成物。
[11]乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部と不溶性食物繊維局在部位が同一個体由来である、[1]~[10]のいずれかに記載の固形状組成物。
[12]乾燥野菜類が、カボチャ、ニンジン、キャベツ及びビーツから選ばれる1種以上である、[1]~[11]のいずれかに記載の固形状組成物。
[13]グルテンを含有しない、[1]~[11]のいずれかに記載の固形状組成物。
[14]乾燥穀類がコーンである、[1]~[11]のいずれかに記載の固形状組成物。
[15]乾燥果実類が柑橘類である、[1]~[11]のいずれかに記載の固形状組成物。
[16]人の摂食用途である、[1]~[15]のいずれかに記載の固形状組成物。
[17]動物性食材を含まない、[1]~[16]のいずれかに記載の固形状組成物。
[18]焼き菓子類である[1]~[17]のいずれかに記載の固形状組成物。
[19]下記(i)及び(ii)の段階を含む、乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部及び/又は不溶性食物繊維局在部位の粉末を含有する固形状組成物の製造方法。
(i)乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部及び/又は不溶性食物繊維局在部位の粉末を含有する生地組成物を、不溶性食物繊維の含有率が5質量%以上、超音波処理を行った状態における生地組成物水分散液中の粒子の50%積算径が5μm超600μm以下、湿量基準水分を15質量%以上となるように調整する段階
(ii)前記(i)の生地組成物を加熱処理することで、湿量基準水分を4質量%以上低下させ、固形化する段階
[20](i)において、生地組成物の乾燥速度を0.20g/s・m2(105℃、5分間)以上に調整する、[19]に記載の固形状組成物の製造方法。
[21](i)において、乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部及び不溶性食物繊維局在部位の粉末を含有する、[19]又は[20]に記載の固形状組成物の製造方法。
[22](i)において、乾燥豆類の種皮部分の粉末を含有する、[19]~[21]のいずれかに記載の固形状組成物の製造方法。
[23](ii)において、乾燥速度が0.20g/s・m2(105℃、5分間)未満となるまで加熱する、[19]~[22]のいずれかに記載の固形状組成物の製造方法。
[24](ii)において、乾燥速度が0.02g/s・m2(105℃、5分間)以上となるまで加熱する、[19]~[23]のいずれかに記載の固形状組成物の製造方法。
(1)タンパク質を3質量%以上含有する
(2)不溶性食物繊維を3質量%以上含有する
(3)湿量基準水分が11質量%以下である
(4)乾燥速度(105℃、5分間)が0.02g/s・m2以上である
(5)超音波処理を行った状態における固形状組成物水分散液中の粒子の50%積算径が5μm超600μm以下である
本発明において、固形状組成物とは、固形状食品組成物であり、具体的には、食用植物である乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上(以下、乾燥食材類ということもある)の可食部及び/又は不溶性食物繊維局在部位(特に非可食部)の粉末を含有する生地を、加熱処理によって水分を蒸発させ固形化した組成物である。より具体的には、焼き菓子類を指し、さらに具体的には、ビスケット、クッキー、クラッカー、カロリーバー(スティック、バー)、グラノーラ、乾パン、プレッツェル、パイ、カットパン、ショートブレッド等を指す。その形状や大きさは特に限定されるものではない。
また、これら加熱処理前の生地に細孔を開けたり、凹凸を施したりすることによって、加熱処理時における乾燥性や膨化を抑制してもよい。より具体的には、本発明の固形状組成物は、加圧された生地組成物が急激に減圧することで生地組成物中の水分が膨張することで製造される水蒸気膨化食品を含まない態様であっても良く、膨化前後で体積が4倍以上に増加する膨化食品を含まない態様であっても良く、膨化食品全般を含まない態様であっても良い。
また、加熱処理の条件としては、何ら限定されるものではなく、固形状組成物の生地から水分が蒸発し、湿量基準水分値、乾燥速度が一定値以下となるように調節でき、所望の食感や風味が得られる条件であれば、その加熱方式や加熱条件は問わず、適宜選択すればよい。具体的な加熱条件として例示するとすれば、加熱時間は、通常10分以上であればよいが、20分以上がより好ましい。また、加熱温度は、通常100℃以上であればよいが、105℃以上がより好ましい。さらには、100℃以上の加熱工程中に、200℃以上で加熱する工程を0.5分以上5分以内で含むことが好ましい。
尚、加熱処理して固形化する前の組成物を、生地組成物と呼ぶが、加熱処理前後の生地組成物と固形状組成物の間で、各組成物水分散液中の粒子の50%積算径は変わらない。
本発明における固形状組成物は、乾燥野菜類、乾燥穀類、及び乾燥果実類から選ばれる1種以上を含有することができる。固形状組成物中における前記乾燥食材類の含有量は、特に限定されるものではないが、乾燥質量換算で10質量%以上、さらには20質量%以上、さらには30質量%以上、さらには40質量%以上、さらには50質量%以上、さらには70質量%以上、さらには90質量%以上、さらには100質量%であることが好ましい。これらを適宜選択したり組み合わせたりすることによって、タンパク質含量や不溶性食物繊維含量を調節できる。
また、本発明の固形状組成物は、乾燥豆類を含有することができる。固形状組成物中における前記乾燥豆類の含有量は、特に限定されるものではないが、乾燥質量換算で5質量%以上、さらには10質量%以上、さらには15質量%以上、さらには20質量%以上、さらには30質量%以上、さらには40質量%以上、さらには50質量%以上、さらには60質量%以上、さらには70質量%以上、さらには80質量%以上であることが好ましい。一方で、乾燥豆類の含有量の上限は、食味の観点から、乾燥質量換算で100質量%以下が好ましく、90質量%以下がより好ましい。
さらに、乾燥豆類のうち、種皮部分を有する豆類(ダイズ類やエンドウ類など)における粉末化した種皮部分(不溶性食物繊維局在部位)を含有することで風味(フレーバーリリース)が良好な固形状組成物となるため好ましい。乾燥豆類の粉末化した種皮部分と、可食部から種皮部分を除去した残分(子葉部分など)とは、それぞれ別の種類の豆類に由来するものであってもよいが、風味の統一性の観点から、同一種類の豆類に由来することが好ましく、さらには、同一個体の豆類に由来することがより好ましい。また、乾燥豆類の粉末化した種皮部分と可食部から種皮部分を除去した残分は、それぞれ別個に破砕したものを使用しても良く、種皮部分を有する乾燥豆類を丸ごと破砕したものを使用しても良く、他の破砕する食材(乾燥野菜類、乾燥穀類、乾燥果実類)と、乾燥豆類の種皮部分及び/又は可食部から種皮部分を除去した残分とを共に破砕したものを使用しても良い。また、特にエンドウ類の種皮を含有することが好ましい。
本発明における固形状組成物は、乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部及び/又は不溶性食物繊維局在部位(特に非可食部)の粉末を含有することで風味(フレーバーリリース)が良好な固形状組成物となるため好ましく、両者を共に含有することがさらに好ましい。固形状組成物中における前記乾燥食材類の不溶性食物繊維局在部位(特に非可食部)の含有量は、特に限定されるものではないが、固形状組成物全体に対する乾燥質量換算で1質量%以上90質量%以下であることが好ましい。これによって、固形状組成物中の可食部由来のタンパク質やその他風味成分の含量を調節することができ、不溶性食物繊維局在部位(特に非可食部)に多く含有される不溶性食物繊維や風味成分の含量を調節することができる。その効果の観点から、特には、前記乾燥野菜類又は乾燥果実類の含有量は、固形状組成物全体に対する乾燥質量換算で10質量%以上であることが好ましい。尚、本発明の固形状組成物は、食用植物の非可食部を含有する場合、人の摂食用途であることが好ましい。
本発明における不溶性食物繊維局在部位とは、食材全体において不溶性食物繊維が局在する部位、具体的には、食材における可食部よりも、高い不溶性食物繊維含有割合を有する部位を表し、乾燥状態において、より好ましくは可食部の1.1倍以上、さらに好ましくは1.2倍以上、さらに好ましくは1.3倍以上、さらに好ましくは1.4倍以上、さらに好ましくは1.5倍以上、さらに好ましくは1.6倍以上、さらに好ましくは1.7倍以上、さらに好ましくは1.8倍以上、さらに好ましくは1.9倍以上、最も好ましくは2.0倍以上の不溶性食物繊維含有割合を有する部位を表す。
また、不溶性食物繊維局在部位が乾燥質量換算で不溶性食物繊維含有割合が10質量%超、さらに好ましくは11質量%超、さらに好ましくは12質量%超、さらに好ましくは13質量%超、さらに好ましくは14質量%超、さらに好ましくは15質量%超、さらに好ましくは16質量%超、さらに好ましくは17質量%超、さらに好ましくは18質量%超、さらに好ましくは19質量%超、さらに好ましくは20質量%超であることが好ましい。本発明における不溶性食物繊維局在部位を含む不溶性食物繊維含有食材は、乾燥状態において、食材全体の合計質量に対する不溶性食物繊維局在部位の割合の下限としては、3質量%以上であることが好ましい。より好ましくは5質量%以上、さらには9質量%以上が好ましい。一方、上限は通常限定されないが、好ましくは70質量%以下、より好ましくは60質量%以下、さらには50質量%以下としてもよい。また、本発明における不溶性食物繊維局在部位は、後述する食材の「可食部」の一部(例えば野菜類、穀類、豆類又は果実類の種皮部分、特には豆類の種皮部分)であっても「非可食部」であってもよいが、不溶性食物繊維局在部位が「非可食部」であることが好ましい。具体例を表1に示す。
本発明の固形状組成物は、タンパク質を乾燥質量換算で通常3質量%以上、食感付与の観点から好ましくは4質量%以上含有する。タンパク質の測定法としては、一般的なケルダール法を用い、全窒素をたんぱく質に由来するものとみなし、窒素・たんぱく質換算係数を乗じて換算する。詳細は日本食品標準成分表2015年版(七訂)分析マニュアルに準ずればよい。また、タンパク質の含有量の上限は、食味の観点から、乾燥質量換算で60質量%以下、さらには50質量%以下が好ましい。
本発明の固形状組成物は、糖質の含有量が一定割合以下であることがサクサク感向上の観点から好ましい。糖質の含有方法としては、食材等の原材料に由来するものでもよいが、別途1種又は2種以上の糖質を固形状組成物に添加してもよい。糖質を固形状組成物に添加する場合、糖質の種類としては、これらに限定されるものではないが、糖類(ブドウ糖、ショ糖(スクロース)、果糖、ブドウ糖果糖液糖、果糖ブドウ糖液糖)、糖アルコール(キシリトール、エリスリトール、マルチトール)、澱粉、澱粉分解物が挙げられる。本発明の固形状組成物における糖質の含有量は、固形状組成物全体の単糖換算の合計含量として、40質量%未満であることで、サクサク感が感じられやすいため好ましい。中でも35質量%未満、さらには30質量%未満、とりわけ25%未満が最も好ましい。また、下限は特に限定されないが、1質量%以上である。
また、これらの糖類を含む植物由来の搾汁(果汁を含む)や樹液等の糖質含有食材、これらの精製物又はそれらの濃縮物も挙げられる。中でも、サクサク感が失われやすいため、糖質を水に溶解した状態で含有する食材(例えばデーツ果汁など)の含有量が30質量%未満、さらには25質量%未満、さらには20質量%未満、さらには15質量%未満であることが好ましい。
本発明の固形状組成物は、不溶性食物繊維を乾燥質量換算で3質量%以上含有する。不溶性食物繊維を多く摂取する観点から、さらには6質量%以上、さらには7質量%以上、さらには8質量%以上、さらには10質量%以上であることが好ましい。その態様としては、特に不溶性食物繊維量が固形状組成物中に均質に分布していることが好ましい。すなわち、その由来となる前記乾燥食材があらかじめ粉砕されていればよいが、乾燥食材類を破砕せず使用する場合においては、不溶性食物繊維が固形状組成物内で局所的にしか効果を奏しないため、前記乾燥食材の5質量%水溶液の状態で4メッシュパス画分中に不溶性食物繊維が50質量%以上流出する程度に微細化されて固形状組成物中に均質化されていることが好ましい。不溶性食物繊維の測定法としては、一般的なプロスキー変法を用いる。詳細は日本食品標準成分表2015年版(七訂)分析マニュアルに準ずればよい。また、不溶性食物繊維の含有量の上限は、食味の観点から、乾燥質量換算で70質量%以下が好ましく、60質量%以下がより好ましく、55質量%以下がより好ましく、50質量%以下がより好ましい。
本発明の固形状組成物は、湿量基準水分が通常11質量%以下、好ましくは10.5質量%以下、より好ましくは10質量%以下である。これによって、固形状組成物を乾いた状態に調節することができる。尚、固形状組成物中の湿量基準水分の由来は、固形状組成物の各種成分に由来するものであってもよいが、さらに水として添加するものであってもよい。本発明において、固形状又は生地組成物の湿量基準水分とは、固形状又は生地組成物の各種成分に由来する水分量と別途添加した水分量の合計量を意味し、日本食品標準成分表2015年版(七訂)分析マニュアルに準じ、常圧加熱乾燥法で測定することができ、例えば一般的な赤外線水分計(例えばケット株式会社製の赤外線水分計FD660)を用いて乾燥温度105℃(WETモード)で、蒸発した水分質量の乾燥前の質量に対する割合を測定する。また、湿量基準水分の下限は、摂食しやすさの観点から0質量%以上が好ましく、0.5質量%以上がより好ましく、1質量%以上がより好ましい。
本発明の固形状組成物は、乾燥速度(105℃、5分間)が0.02g/s・m2以上である。本発明の固形状組成物は、乾燥食材類(乾燥野菜類、乾燥穀類、乾燥豆類又は乾燥果実類)の可食部と不溶性食物繊維局在部位(例えば乾燥豆類の粉末化した種皮部分、さらには非可食部)の粉末を含有する固形状組成物に対して加水処理を行った後に再度所定の乾燥処理を行うことで、可食部に多く含まれるタンパク質及び不溶性食物繊維局在部位に多く含まれる不溶性食物繊維の組み合わせが有する未知の属性による作用によって、低湿量基準水分下でも一定の乾燥速度を有する固形状組成物となり、これによって、フレーバーリリースが良好な風味特性を有するものとなる。従って、単なる乾燥食材類を含有する固形状組成物は、乾燥速度が本発明の規定を下回ると考えられる。
乾燥速度とは、単位時間・単位表面積当たりに蒸発する水の質量であり、本発明の乾燥速度は固形状又は生地組成物を乳鉢で破砕した後均一混合し、一定面積に厚さ5mmとなるようにまんべんなく積層し、加熱乾燥質量測定方式の乾燥減量法で105℃で5分間加熱処理した際の乾燥前後の重量差分から算出する。具体的には、加熱乾燥質量測定方式の乾燥減量法で測定可能な赤外線水分計(例えばケット株式会社製の赤外線水分計FD660)を用いて、半径5cmの試料皿を予備加熱した後、均一混合した固形状又は生地組成物を厚さ5mmとなるようにまんべんなく積層し、常圧下、105℃で5分間乾燥処理することで測定する。例えば、5分間で半径5cmの試料皿に円状に配置した固形状又は生地組成物から0.1gの水分が蒸発した場合、単位時間(5分間×60秒=300[s])、単位表面積(0.05m×0.05m×3.14=0.00785[m2])当たりに蒸発する水の質量(0.1g)から、乾燥速度(105℃、5分間)は0.042g/s・m2と算出できる。
乾燥速度(105℃、5分間)の上限は特に制限されるものではないが、通常0.55g/s・m2以下であればよく、さらには0.50g/s・m2以下、さらには0.45g/s・m2以下、中でも0.40g/s・m2以下、さらには0.35g/s・m2以下、さらには0.30g/s・m2以下、さらには0.25g/s・m2以下、さらには0.20g/s・m2以下、さらには0.15g/s・m2以下、さらには0.10g/s・m2以下であることが好ましい。また、乾燥速度(105℃、5分間)の下限は特に制限されるものではないが、好ましくは0.03g/s・m2以上、より好ましくは0.04g/s・m2以上であればよい。
本発明の固形状組成物、生地組成物の水分散液中の粒子の粒子径(擾乱後の50%積算径、擾乱前の最大粒子径など)測定時のサンプルは、特に指定がない限り、固形状組成物試料又は生地組成物1gを約80℃の蒸留水50gに浸漬し、5分程度静置し、その後、スパーテルでよく攪拌し、湯中に懸濁させ、目開き2.36mm、線形(Wire Dia.)1.0mm新JIS7.5メッシュの篩を通過した懸濁液(2質量%組成物水分散液)を用いる。
本発明の固形状組成物において、上記2質量%固形状又は生地組成物水分散液の擾乱後、即ち超音波処理を行った状態における固形状又は生地組成物水分散液中の粒子の粒子径の50%積算径は、5μm超600μm以下である。これによって、固形状組成物を、乾いた状態でありながら、硬すぎることなくサクサクとした食感とすることがより向上できる。さらに、本発明の2質量%固形状又は生地組成物水分散液の超音波処理を行った状態における50%積算径は、8μm以上、さらには10μm以上、さらには15μm以上、さらには20μm以上であることが好ましい。また、上限としては、500μm以下、さらには400μm以下、さらには300μm以下、さらには250μm以下、さらには200μm以下、さらには150μm以下、さらには100μm以下、さらには75μm以下であることがより好ましい。尚、50%積算径は、固形状又は生地組成物の粒子径分布をある粒子径から2つに分けたとき、大きい側の粒子頻度%の累積値の割合と、小さい側の粒子頻度%の累積値の割合との比が、50:50となる粒子径として定義される。最大粒子径については、表2の132チャンネルのそれぞれにおける粒子頻度%を測定して得られた結果について、粒子頻度%が認められたチャンネルのうち、最も粒子径が大きいチャンネルの粒子径を最大粒子径として求めることができる。超音波処理を行った状態における50%積算径及び超音波処理を行わない状態における最大粒子径は、後述するレーザー回折式粒度分布測定装置を用いて測定することができる。ここでいう「粒子径」とは、特に指定が無い限り全て体積基準で測定されたものを表す。
本発明における微分値とは、テクスチャーアナライザーを使用して応力を測定する際に、下降する板状プランジャに加わる応力値差分(kN/m2)を歪率差分(%)で除することでの割合を表す。したがって微分値がマイナスの状態とは、プランジャの下降に伴って、プランジャに加わる応力が(一時的にでも)減少する傾向であることを表す。この特徴は、固形状組成物の表面付近から固形状組成物の内部にかけて非連続的な構造を有する固形状組成物に認められる。
すなわち、歪率30%以下における最小微分値の平均値が-900kN/m2%未満の固形状組成物は、固形状組成物の表面付近と固形状組成物の内部が非連続的な強度を有する固形状組成物であり、サクサクとした食感を有するため、好ましく、中でも-800kN/m2%未満、さらには-700kN/m2%未満、さらには-600kN/m2%未満、さらには-500kN/m2%未満、さらには-400kN/m2%未満、さらには-300kN/m2%未満、特には-200kN/m2%未満であることが好ましい。さらに、歪率30%以下における最小微分値が前記規定数値未満(具体的には-900kN/m2%未満、より好ましくは-800kN/m2%未満、さらには-700kN/m2%未満、さらには-600kN/m2%未満、さらには-500kN/m2%未満、さらには-400kN/m2%未満、中でも-300kN/m2%未満、特には-200kN/m2%未満)である領域が、固形状組成物表面全体の20%以上を占めることが好ましい。中でも30%以上、さらには40%以上、さらには50%以上、さらには60%以上、さらには70%以上、さらには80%以上、さらには90%以上、特には100%以上を占めることが好ましい。
歪率30%以下における最小微分値とは、測定時の固形状組成物の鉛直方向下部表面(底面)を100%、上部表面(天面)を0%とした場合に、固形状組成物上部から固形状組成物下部(内部)に向けて鉛直方向に30%の距離(歪率30%)までプランジャを侵入させながら連続的に微分値を測定した場合に得られる最小の微分値を表す。
また、固形状組成物表面に当該領域が占める割合を測定するためには、固形状組成物の表面を適当なサイズごと(測定中に組成物が崩壊しなければどのようなサイズでも良いが、より具体的には1cm2ごと)に区画して、各区画を測定し、それらの測定値を平均することで平均値を得る。また、均質な表面組成を有する固形状組成物においては、その表面構造を代表する部位を測定することでその領域全体の微分値とすることができる。
尚、本発明における固形状組成物の表面とは、固形状組成物が外気と直接接触する領域を表し、固形状組成物の鉛直下面を含む。
本発明における、歪率30%以下における最小微分値、及び歪率30%以下における最小微分値が-900kN/m2%未満である領域の測定方法としては、[方法1]テクスチャーアナライザー(株式会社山電社製、RE2-3305C)を使用して、断面積5mm2(縦1mm×横5mm)の板状プランジャにより、下降速度1mm/秒で品温20℃の固形状組成物の表面を鉛直方向に歪率30%まで押圧し、0.1秒間隔で応力(kN/m2)を連続的に測定し、歪率間における応力値差分(kN/m2)を歪率差分(%)で除することでから各歪率(%)における微分値(kN/m2%)を求める。微分値は0.1秒間隔で応力値を測定することで算出する。例えば、任意の測定時間T1秒における測定値(歪率Xi%、応力P1(kN/m2))とT1+0.1秒における測定値(歪率Xii%、応力P2(kN/m2))の場合、その応力差分P2-P1(kN/m2)を歪率差分Xii-Xi%で除することで、歪率Xi%(測定時間T1秒)における微分値を算出することができる。
本発明の固形状組成物は、1種又は2種以上の油脂を含有していてもよい。2種以上の油脂を含有する場合は、2種以上の油脂の組合せやその比率は任意である。
油脂の種類としては、食用油脂、各種脂肪酸やそれらを原料とする食品などが挙げられるが、食用油脂を用いることが好ましい。食用油脂は、食材中に含まれる油脂でもよいが、食材とは別の食用油脂を添加する方が、食材とのなじみが良いため好ましい。尚、食材とは別の食用油脂を添加する場合は、斯かる食材とは別の食用油脂が、固形状組成物の全油脂分含量は、通常60質量%未満であればよいが、さらには50質量%未満、さらには40質量%未満、さらには35質量%未満、さらには30質量%未満、さらには25質量%未満、さらには20質量%未満、さらには15質量%未満、さらには10質量%未満であることが好ましい。
また、本発明の固形状組成物は固形状油脂を含有してもよく、その含有量の下限としては、前記全油脂分含量中の30質量%以上、さらには50質量%以上、さらには70質量%以上、さらには90質量%以上、さらには100質量%が好ましい。
これによって、固形状組成物を、乾いた状態でありながら、硬すぎることなくよりサクサクとした食感とすることができ、好ましい。
各種脂肪酸を原料とする食品の具体例としては、バター、マーガリン、ショートニング、生クリーム、豆乳クリーム(例えば不二製油株式会社の「濃久里夢(こくりーむ)」(登録商標))などが挙げられる。
尚、本発明において、全油脂分含量の測定方法としては、食品表示基準(平成27年内閣府令第10号)及び日本食品標準成分表2015年版(七訂)分析マニュアルに記載の方法に準じた方法に準じ、クロロホルム・メタノール混液抽出法を用いる。
尚、本発明の固形状組成物には、本発明の作用効果を妨げない限りにおいて、前記の不溶性食物繊維含有食材に加えて、その他の食材を含有していてもよい。具体的には、レーザー回折式粒子径分布測定の測定対象とならない2000μm(2mm)より大きい食材や具材をいう。斯かるその他の食材としては、穀類のパフや乾燥種実類や乾燥果実類等が挙げられるが、いずれを用いてもよい。これらの食材は1種を用いてもよく、2種以上を任意の組み合わせで併用してもよい。
尚、この場合、超音波処理を行った状態における50%積算径の測定に際しては、これら具材のうち、測定上限2000.00μm以上のものを除いてから測定する。
また、これらの食材はそのまま用いてもよく、各種の処理(例えば乾燥、加熱、灰汁抜き、皮むき、種実抜き、追熟、塩蔵、果皮加工等)を加えてから使用してもよい。
調味料、食品添加物等の例としては、醤油、味噌、アルコール類、食塩、糖類(例えばブドウ糖、ショ糖、果糖、ブドウ糖果糖液糖、果糖ブドウ糖液糖等)、糖アルコール(例えばキシリトール、エリスリトール、マルチトール等)、人工甘味料(例えばスクラロース、アスパルテーム、サッカリン、アセスルファムK等)、ミネラル(例えば亜鉛、カリウム、カルシウム、クロム、セレン、鉄、銅、ナトリウム、マグネシウム、マンガン、ヨウ素及びリン等)、香料、香辛料、pH調整剤(例えば水酸化ナトリウム、水酸化カリウム、乳酸、クエン酸、酒石酸、リンゴ酸及び酢酸等)、デキストリン、シクロデキストリン、酸化防止剤(例えば茶抽出物、生コーヒー豆抽出物、クロロゲン酸、香辛料抽出物、カフェ酸、ローズマリー抽出物、ルチン、ケルセチン、ヤマモモ抽出物、ゴマ抽出物等)等、乳化剤(例えばグリセリン脂肪酸エステル、サポニン、ショ糖脂肪酸エステル、レシチン等)、着色料、増粘安定剤等が挙げられる。
栄養成分の例としては、ビタミン類(ナイアシン、パントテン酸、ビオチン、ビタミンA、ビタミンB1、ビタミンB2、ビタミンB6、ビタミンB12、ビタミンC、ビタミンD、ビタミンE、ビタミンK及び葉酸等)、畜肉や乳、卵などが由来の動物性タンパク質、大豆や穀類などが由来の植物性タンパク質、脂質(α-リノレン酸、EPA、DHAなどのn-3系脂肪酸や、リノール酸やアラキドン酸などのn-6系脂肪酸等)、食物繊維、ポリフェノールなどの機能性成分等が挙げられる。
(i)乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の粉末を含有する生地組成物を、不溶性食物繊維の含有率が5質量%以上、超音波処理を行った状態における生地組成物水分散液中の粒子の50%積算径が5μm超600μm以下、湿量基準水分を15質量%以上となるように調整する段階。
(ii)前記(i)の生地組成物を加熱処理することで、湿量基準水分を4質量%以上に低下させ、固形化する段階。
(i)及び(ii)の段階の詳細は前述したとおりである。
(1)タンパク質を3質量%以上含有する
(2)不溶性食物繊維を3質量%以上含有する
(3)湿量基準水分が11質量%以下である
(4)乾燥速度(105℃、5分間)が0.02g/s・m2以上である
(5)超音波処理を行った状態における固形状組成物水分散液中の粒子の50%積算径が5μm超600μm以下である
下記の表3、表4に示す材料を用いて、比較例1~8及び試験例1~25の固形状組成物を調製した。具体的に、野菜類の一種であるカボチャ、ニンジン、キャベツ、ビーツ(ビートルート)、果実類の一種であるオレンジの乾燥物については、少なくとも水分活性値が0.95以下になるまで乾燥処理した後粉末化した。穀類の一種であるコーンは、未乾燥の生の状態のままミキサーでペースト状とした。その後、一般的に飲食に供される部分(可食部。非可食部以外の部分)については、少なくとも水分活性値が0.95以下になるまで乾燥処理した後粉末化した。不溶性食物繊維局在部位(非可食部)については、未乾燥のペースト状態で使用した。豆類の一種である黄色エンドウマメ、大豆については、一般的に飲食に供される部分のうち、種皮部分(不溶性食物繊維局在部位)と種皮以外の残分(可食部)とを少なくとも水分活性値が0.95以下になるまでそれぞれ乾燥して粉末化した。尚、各食材の可食部として、一般的に飲食に供される部分(非可食部以外の部分)を用いると共に、一部の食材の不溶性食物繊維局在部位(非可食部)として、カボチャの種及びわた、ニンジンのへた、キャベツの芯、ビーツ(ビートルート)の皮、オレンジの果皮、コーンの芯、大豆の鞘、黄色エンドウマメの鞘をそれぞれ乾燥して粉末化して用いた。得られた乾燥物又は未乾燥ペーストに、その他食材として濃縮デーツ果汁(Brix75)、アーモンドペースト等や、油脂としてナタネ油(液状油)、カカオバター(固体脂)、ココナッツオイル(固体脂)等の材料を表3、表4に示す組成に従って適宜混合した後、厚さ5mm、縦10cm、横3cmの長さに成型し、表4に示す各条件で加熱処理を行った後、放冷して固形状組成物を得た。尚、加工前原料配合割合は、加熱処理後の固形状組成物を100質量%とした場合の各原料の配合割合(質量%)を表す。
各固形状組成物試料中の不溶性食物繊維含量はプロスキー変法を、タンパク質含量はケルダール法-窒素・たんぱく質換算法を、全油脂分含量はクロロホルム・メタノール混液抽出法を、湿量基準水分含量は常圧加熱乾燥法を用い、でんぷん含量はAOAC996.11の方法に従い、80%エタノール抽出処理により、測定値に影響する可溶性炭水化物(ぶどう糖、麦芽糖、マルトデキストリン等)を除去した方法を用い、日本食品標準成分表2015年版(七訂)分析マニュアルに準じて測定した。
各固形状組成物試料中の食用植物の非可食部含量、野菜類・穀類・果実類の含量、豆類の含量は配合比から、それぞれにおける測定した湿量基準水分を差し引いて求めた。
各固形状又は生地組成物試料の乾燥速度(105℃、5分間)の測定は、加熱乾燥質量測定方式の乾燥減量法で測定可能な赤外線水分計(ケット株式会社製の赤外線水分計FD660)を用いて、半径5cmの試料皿を予備加熱した後、均一混合した固形状又は生地組成物を厚さ5mmとなるようにまんべんなく積層し、常圧下、105℃5分間乾燥処理することで測定した。
各固形状又は生地組成物試料1gを約80℃の蒸留水50gに浸漬し、5分程度静置し、その後、スパーテルでよく攪拌し、湯中に懸濁させ、目開き2.36mm、線形(Wire Dia.)1.0mm新JIS7.5メッシュの篩を通過した2質量%固形状又は生地組成物水分散液を粒子径分布測定用サンプルとした。
レーザー回折式粒子径分布測定装置として、マイクロトラック・ベル株式会社のMicrotrac MT3300 EX2システムを用い、各固形状又は生地組成物試料の粒子径分布を測定した。測定アプリケーションソフトウェアとしてはDMSII(Data Management System version 2、マイクロトラック・ベル株式会社)を用いた。測定時の溶媒を蒸留水とし、測定は、測定アプリケーションソフトウェアの洗浄ボタンを押下して洗浄を実施したのち、同ソフトのSetzeroボタンを押下してゼロ合わせを実施し、サンプルローディングで適正濃度範囲に入るまでサンプルを直接投入した。
擾乱を加えない、すなわち超音波処理を行わない状態における試料の測定は、試料投入後にサンプルローディング2回以内に試料濃度を適正範囲内に調整した後、直ちに流速60%で10秒の測定時間でレーザー回折測定を行って得られた結果を測定値とした。一方、擾乱を加えた、すなわち超音波処理を行った状態における試料(2質量%固形状又は生地組成物水分散液)の測定は、試料投入後にサンプルローディングにて試料濃度を適正範囲内に調整した後、同ソフトの超音波処理ボタンを押下して周波数40kHzの超音波を出力40Wにて、3分間印加した。その後、3回の脱泡処理を行った上で、再度サンプルローディング処理を行い、試料濃度が依然として適正範囲であることを確認した後、速やかに流速60%で10秒の測定時間でレーザー回折測定を行って得られた結果を測定値とした。測定条件は、分布表示:体積、粒子屈折率:1.60、溶媒屈折率:1.333、測定上限(μm)=2000.00μm、測定下限(μm)=0.021μmを用いた。
試料のチャンネル毎の粒子径分布を測定する際は、前述の表2に記載した測定チャンネル毎の粒子径を規格として用いて測定した。各チャンネルに規定された粒子径以下で、且つ数字が一つ大きいチャンネルに規定された粒子径(測定範囲の最大チャンネルにおいては、測定下限粒子径)よりも大きい粒子の頻度を各チャンネル毎に測定し、測定範囲内の全チャンネルの合計頻度を分母として、各チャンネルの粒子頻度%を求めた。具体的には以下132チャンネルのそれぞれにおける粒子頻度%を測定した。測定して得られた結果から、最も粒子径が大きいチャンネルの粒子径を最大粒子径とした。
上記手順で得られた比較例1~8及び試験例1~25の固形状組成物試料について、以下の手順によりその官能評価を行った。
5:食用植物本来の好ましいフレーバーリリースが強く、優れる。
4:食用植物本来の好ましいフレーバーリリースがやや強く、やや優れる。
3:食用植物本来の好ましいフレーバーリリースは感じられ、許容範囲。
2:食用植物本来の好ましいフレーバーリリースがあまり感じられず、やや劣る。
1:食用植物本来の好ましいフレーバーリリースが感じられず、劣る。
5:好ましいサクサクとした食感が優れる。
4:好ましいサクサクとした食感がやや優れる。
3:好ましいサクサクとした食感は感じられ、許容範囲。
2:好ましいサクサクとした食感は弱く、やや劣る。
1:好ましいサクサクとした食感に感じられず、劣る。
5:風味と食感のバランスが良好で、喫食性に優れる。
4:風味と食感のバランスがやや良好で、喫食性にやや優れる。
3:風味と食感のバランスは喫食時において許容範囲。
2:風味と食感のバランスがやや悪く、喫食性にやや劣る。
1:風味と食感のバランスが悪く、喫食性に劣る。
B)濃度がわずかに異なる5種類の食塩水溶液、酢酸水溶液の濃度差を正確に識別する濃度差識別試験。
C)メーカーA社醤油2つにメーカーB社醤油1つの計3つのサンプルからB社醤油を正確に識別する3点識別試験。
比較例1~8及び試験例1~25の固形状組成物試料の不溶性食物繊維成分含有量等の成分含量等、乾燥速度(105℃、5分間)、粒子径等の物性及び官能試験の評価結果を以下の表3、表4に示す。
Claims (24)
- 次の(1)から(5)を充足する、乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部及び/又は不溶性食物繊維局在部位の粉末を含有する固形状組成物。
(1)タンパク質を3質量%以上含有する
(2)不溶性食物繊維を3質量%以上含有する
(3)湿量基準水分が11質量%以下である
(4)乾燥速度(105℃、5分間)が0.02g/s・m2以上である
(5)超音波処理を行った状態における固形状組成物水分散液中の粒子の50%積算径が5μm超600μm以下である - 乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部及び不溶性食物繊維局在部位を含有する、請求項1に記載の固形状組成物。
- 超音波処理を行わない状態における固形状組成物水分散液中の粒子の最大粒子径が300μm以上である、請求項1又は2に記載の固形状組成物。
- 乾燥豆類の可食部及び/又は不溶性食物繊維局在部位を5質量%以上含有する、請求項1~3のいずれか一項に記載の固形状組成物。
- 乾燥豆類の種皮部分の粉末を含有する、請求項1~4のいずれか一項に記載の固形状組成物。
- さらに、全油脂分含量が60質量%未満である、請求項1~5のいずれか一項に記載の固形状組成物。
- 乾燥野菜類、乾燥穀類及び乾燥果実類から選ばれる1種以上の可食部及び/又は不溶性食物繊維局在部位の含有量が、乾燥質量換算で10質量%以上である、請求項1~6のいずれか一項に記載の固形状組成物。
- さらに、固形状油脂を含有する、請求項1~7のいずれか一項に記載の固形状組成物。
- 乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の不溶性食物繊維局在部位の粉末を、固形状組成物全体に対して、乾燥質量換算で1質量%以上90質量%以下含有する、請求項1~8のいずれか一項に記載の固形状組成物。
- 乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部と不溶性食物繊維局在部位が同一種類の植物由来である、請求項1~9のいずれか一項に記載の固形状組成物。
- 乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部と不溶性食物繊維局在部位が同一個体由来である、請求項1~10のいずれか一項に記載の固形状組成物。
- 乾燥野菜類が、カボチャ、ニンジン、キャベツ及びビーツから選ばれる1種以上である、請求項1~11のいずれか一項に記載の固形状組成物。
- グルテンを含有しない、請求項1~11のいずれか一項に記載の固形状組成物。
- 乾燥穀類がコーンである、請求項1~11のいずれか一項に記載の固形状組成物。
- 乾燥果実類が柑橘類である、請求項1~11のいずれか一項に記載の固形状組成物。
- 人の摂食用途である、請求項1~15のいずれか一項に記載の固形状組成物。
- 動物性食材を含まない、請求項1~16のいずれか一項に記載の固形状組成物。
- 焼き菓子類である請求項1~17のいずれか一項に記載の固形状組成物。
- 下記(i)及び(ii)の段階を含む、乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部及び/又は不溶性食物繊維局在部位の粉末を含有する固形状組成物の製造方法。
(i)乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部及び/又は不溶性食物繊維局在部位の粉末を含有する生地組成物を、不溶性食物繊維の含有率が5質量%以上、超音波処理を行った状態における生地組成物水分散液中の粒子の50%積算径が5μm超600μm以下、湿量基準水分を15質量%以上となるように調整する段階
(ii)前記(i)の生地組成物を加熱処理することで、湿量基準水分を4質量%以上低下させ、固形化する段階 - (i)において、生地組成物の乾燥速度を0.20g/s・m2(105℃、5分間)以上に調整する、請求項19に記載の固形状組成物の製造方法。
- (i)において、乾燥野菜類、乾燥穀類、乾燥豆類及び乾燥果実類から選ばれる1種以上の可食部及び不溶性食物繊維局在部位を含有する、請求項19又は20に記載の固形状組成物の製造方法。
- (i)において、乾燥豆類の種皮部分の粉末を含有する、請求項19~21のいずれか一項に記載の固形状組成物の製造方法。
- (ii)において、乾燥速度が0.20g/s・m2(105℃、5分間)未満となるまで加熱する、請求項19~22のいずれか一項に記載の固形状組成物の製造方法。
- (ii)において、乾燥速度が0.02g/s・m2(105℃、5分間)以上となるまで加熱する、請求項19~23のいずれか一項に記載の固形状組成物の製造方法。
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EP20809175.1A EP3841890A4 (en) | 2019-05-22 | 2020-01-24 | Insoluble dietary fiber-containing solid composition and method for manufacturing same |
MX2021004599A MX2021004599A (es) | 2019-05-22 | 2020-01-24 | Composicion solida que contiene fibra dietetica insoluble y metodo para fabricar la misma. |
CN202080006053.8A CN112955026A (zh) | 2019-05-22 | 2020-01-24 | 含有不溶性食物纤维的固状组合物及其制造方法 |
BR112021007835-5A BR112021007835B1 (pt) | 2019-05-22 | 2020-01-24 | Composição sólida contendo fibra alimentar insolúvel e método para fabricar a mesma |
SG11202103069VA SG11202103069VA (en) | 2019-05-22 | 2020-01-24 | Solid composition containing insoluble dietary fiber and method for manufacturing the same |
EP23218936.5A EP4321035A3 (en) | 2019-05-22 | 2020-01-24 | Insoluble dietary fiber-containing solid composition and method for manufacturing same |
MYPI2021001618A MY189523A (en) | 2019-05-22 | 2020-01-24 | Solid composition containing insoluble dietary fiber and method for manufacturing the same |
CA3116297A CA3116297C (en) | 2019-05-22 | 2020-01-24 | Solid composition containing insoluble dietary fiber and method for manufacturing the same |
AU2020278263A AU2020278263B2 (en) | 2019-05-22 | 2020-01-24 | Solid composition containing insoluble dietary fiber and method for manufacturing the same |
KR1020217011949A KR102419703B1 (ko) | 2019-05-22 | 2020-01-24 | 불용성 식물 섬유 함유 고형상 조성물 및 그 제조법 |
JP2020531793A JP6792310B1 (ja) | 2019-05-22 | 2020-01-24 | 不溶性食物繊維含有固形状組成物及びその製造法 |
PH12021550763A PH12021550763A1 (en) | 2019-05-22 | 2021-04-06 | Solid composition containing insoluble dietary fiber and method for manufacturing the same |
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