JP5224790B2 - Solid food and method for producing the same - Google Patents

Description

The present invention relates to a solid food in which a food material is bound by a binder and a method for producing the same.

There are a number of solid foods on the market that are suitable for carrying, such as cereal bars and granola bars, which have a bar-like shape or block-like shape and are well-balanced in nutrition, for example. These solid foods are made by mixing raw materials such as cereals, dairy products, fats and oils, dried fruits, nuts and their processed products, proteins, dietary fiber, vitamins and minerals with a viscous binder called a binder and compressing them. It is bonded and formed into a certain shape. The above-mentioned binder is mainly composed of molasses, but in the case of molasses alone, the binding force is weak, and in order to mold without dropping the raw material, after mixing the solid raw material, powder raw material and binder with a strong force It is necessary to crimp. In addition, since the food material is set slowly, the food material is likely to fall off during the manufacturing process, and curing due to changes with time during storage occurs. Therefore, the finished solid food has a high density, a hard texture, and a crispness. In order to enhance the binding force, a gelling agent such as gelatin may be added to the binder. However, since it has a property of gelling rapidly when the temperature is lowered, it requires complicated temperature control in the production process in order to suppress gelation, and is not an efficient production method. In addition, changes in texture due to changes over time cannot be suppressed.

Patent Document 1 discloses a molded food having a soft texture with an increased moisture content. This is sticky because it contains a lot of moisture.
Patent Document 2 discloses a food bar having a soft texture while having crunchiness. This uses puffed cereals and the raw materials used are limited.
Patent Document 3 discloses a serial bar that requires little compression force. Since this requires a heating step, heating equipment such as an oven or a dryer is required, and the deterioration of the raw material is promoted by heating.
JP-A-5-284913 JP 2001-352927 A JP 2007-275066 A Encyclopedia of confectionery 338 pages 9.2 Fondant: Asakura Shoten First edition published on May 20, 2000

The present invention provides a solid food that has a good bite texture and suppresses hardening due to changes over time, binds food materials with a binder, and does not require temperature control in the manufacturing process. The purpose is to provide a method.

By using a collagen peptide, the present inventors can produce a solid food that binds a food material with a binder and has a good chewing texture without requiring temperature control in the production process, It has been found that by adding fondant, the solid food can be prevented from hardening due to aging. That is, the present invention is as follows.
(1) A solid food in which a food material is bound by a binder, wherein the food contains a collagen peptide.
(2) The solid food according to (1), wherein the content of the collagen peptide is 7 to 20% by weight of the dry weight of the solid food.
(3) The solid food according to (1) or (2), further comprising fondant.
(4) The solid food according to any one of (1) to (3), wherein the content of fondant is 1 to 10% by weight of the dry weight of the solid food.
(5) A method for producing a solid food in which a food material is bound by a binder, the method comprising a collagen peptide.
(6) The method for producing a solid food according to (5), wherein the content of the collagen peptide is 7 to 20% by weight of the dry weight of the solid food.
(7) The method for producing a solid food according to (5) or (6), further comprising fondant.
(8) The method for producing a solid food according to any one of (5) to (7), wherein the content of fondant is 1 to 10% by weight of the dry weight of the solid food.

According to the present invention, it is possible to obtain a solid food having a good bite texture and binding a food material with a binder without requiring temperature control in the manufacturing process, and suppressing curing during storage. The solid food can be provided.

(Definition)
Collagen peptide Collagen peptide is a peptide having an average molecular weight of about 10,000 or less, which is obtained by hydrolyzing collagen contained in fish, cow, pig, chicken, etc. or gelatin obtained by heat-denaturing collagen. .

Fondant Fondant refers to a sugar solution obtained by crystallizing a saccharide, and can be prepared by the method described in Non-Patent Document 1, for example. The carbohydrates used in the fondant of the present invention are not particularly limited to various monosaccharides, disaccharides, sugar alcohols, oligosaccharides, etc., but those that are easy to crystallize are preferable, and sucrose, lactose, trehalose, kestose, erythritol, mannitol, xylitol, multi Toll, raffinose, sorbitol and the like can be used.

Binder Used as a binder for binding a food material, and includes a saccharide as a binding component. A sticky viscous material that hardly flows below 20 ° C. is preferable. The saccharide used for the binder is not particularly limited, and various monosaccharides, disaccharides, starch syrups, sugar alcohols, oligosaccharides, dextrins, starches and the like can be used.
Examples of the monosaccharide include glucose, fructose, isomerized liquid sugar, galactose, mannose, ribose, arabinose, xylose, rhamnose, sorbitol, mannitol and the like. Examples of the disaccharide include sucrose, maltose, lactose, isomaltose, cellobiose, gentiobiose, palatinose, trehalose and the like. Examples of varicella include acid saccharified varicella and reduced varicella. Examples of the sugar alcohol include sorbitol, xylitol, mannitol, erythritol, maltitol, lactitol, and reduced palatinose. Examples of the oligosaccharide include fructooligosaccharide, galactooligosaccharide, xylo-oligosaccharide, dairy oligosaccharide, isomalt-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide, and lactulose. Examples of dextrin include maltodextrin and indigestible dextrin. Starch includes natural starch such as rice starch, wheat starch, corn starch, potato starch, tapioca starch, sweet potato starch, and processed starch obtained by chemically and physically treating them, and these can be used alone or in combination. it can.

Food material The food material is not particularly limited as long as it can be bound by a binder, but the solid food of the present invention includes, for example, powders such as cereals, beans, potatoes, and flakes, Carbohydrate materials such as rice flakes, corn flakes, puffed rice, puffed wheat, etc. processed into puffs, shoestrings, etc., dietary fibers such as indigestible dextrin, polydextrose, pectin, sodium alginate, gum arabic, soy protein, wheat Protein material such as protein, milk, skim milk, milk protein, whey protein, casein, albumin, globulin, whole egg, egg white, egg yolk, cocoa butter, palm oil, soybean oil, coconut oil, rapeseed oil, sunflower oil, whale oil, Fish oil, cottonseed oil, lard, milk fat, butter, monkey fat, shea fat, shortening, margarine, cacao substitute fat, medium chain fatty acid glyce De, diglycerides, DHA, oil and fat products, such as EPA, almonds, macadamia nuts, cashew nuts, hazelnuts, peanuts, nuts such as walnuts, fruit processed products such as dried fruits, chocolate, and the like can be used cocoa powder. In addition, flavors, sweeteners, acidulants, colorants, emulsifiers, vitamins, minerals, etc. are added as appropriate according to the purpose such as increasing nutritional value, imparting flavor and fragrance, and coloring. May be.

(Production method)
In order to produce the solid food of the present invention, first, a binder prepared by adding a suitable amount of dissolved water to a saccharide and mixing the mixture, a collagen peptide solution in which collagen peptide is dissolved in water, and a food material are prepared. Next, a binder, a collagen peptide solution, and a food material are mixed. At this time, fondant may be added. Binder, collagen peptide solution, food material and fondant may be mixed at the same time. However, it is better to mix the binder, collagen peptide solution and fondant in advance, and mix the mixture (binder dough) and food material. This is advantageous in terms of dispersibility. In addition, among the food materials, chocolate dough, fat products and the like may be mixed in advance with a binder or the like in a molten state. When a gelling agent such as gelatin is added to the binder, the binder solution must be kept at a temperature of about 60 ° C. or higher in order to prevent gelation during production. When using, about 30 degreeC may be sufficient. Moreover, when using fondant, it is preferable to add fondant when the boiled binder is cooled to about 40 to 70 ° C., because the crystallized sugar of fondant can be dispersed in the binder without melting. The binder sugar and the fondant sugar may be the same or different, and those commercially available as fondant or fondant can also be used.

The content of collagen peptide in the dry weight of the solid food is preferably 7 to 20% by weight, more preferably 10 to 18% by weight, and the content of fondant in the dry weight of the solid food is preferably 1 to 10%. % By weight, more preferably 2 to 8% by weight, and the total content of carbohydrates including the binder and fondant in the dry weight of the solid food is preferably 12 to 25% by weight, more preferably 16 to 22%. % By weight. Moreover, food texture improves especially by adding fats and oils. The content of fats and oils in the dry weight of the solid food is preferably 7 to 13% by weight, more preferably 9 to 11% by weight.

After mixing the binder, collagen peptide solution, fondant, food material, etc., the mixture is compressed with a roller, for example, into a sheet, then cut into a desired shape with a cutter, or pressed into a mold of any shape to form can do. By setting the temperature to such a level that the binder does not flow after molding, the solid food of the present invention can be obtained. In consideration of ease of eating, ease of production, convenience in distribution, and the like, the solid food is preferably formed into a bar shape, a block shape, or a plate shape.
The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

10 parts by weight of water was added to 25 parts by weight of fructooligosaccharide and 15 parts by weight of sorbitol, and boiled to 107 ° C. to obtain a binder having a sugar content of 82.
Separately, 12 parts by weight of water was added to 33 parts by weight of the collagen peptide and mixed at a low speed to obtain a collagen peptide solution.
When the binder reaches 60 ° C., add the collagen peptide solution, stir at high speed for 3 minutes with an overmixer, add 23 parts by weight of shortening melted at 60 ° C., and stir at low speed for 1 minute to form a binder dough. Got.
Separately prepared 1 part by weight of vitamin mix, 5 parts by weight of shellfish calcium, 20 parts by weight of dextrin, 10 parts by weight of whole milk powder, 70 parts by weight of soy protein, and 35 parts by weight of dried fruits were added to the binder dough and mixed at low speed. Subsequently, roll forming and cutting were performed to obtain a solid food having a good texture with a bite of 70 mm in length, 13 mm in width, and 20 mm in thickness. Since the series of operations was performed at room temperature (about 20-25 ° C), the temperature of the mixture of the binder dough and food material was about 35 ° C at the time of molding, but it could be handled without any sudden increase in viscosity. Met.

Comparative Example 1
10 parts by weight of water was added to 25 parts by weight of fructooligosaccharide and 15 parts by weight of sorbitol, and boiled to 107 ° C. to obtain a binder having a sugar content of 82.
Separately, 15 parts by weight of hot water at 70 ° C. was added to 15 parts by weight of gelatin and mixed at a low speed to obtain a gelatin solution.
When the binder reaches 60 ° C., add the gelatin solution , stir at high speed for 3 minutes with an overmixer, add 23 parts by weight of shortening melted at 60 ° C., and stir at low speed for 1 minute to obtain a binder dough. Obtained.
Separately prepared 1 part by weight of vitamin mix, 5 parts by weight of shellfish calcium, 20 parts by weight of dextrin, 10 parts by weight of whole milk powder, 70 parts by weight of soy protein, and 35 parts by weight of dried fruits were added to the binder dough and mixed at low speed. A series of operations were performed at room temperature, and when it was subjected to roll forming, the temperature of the mixture of the binder dough and the food material reached about 35 ° C., and the viscosity increased rapidly and could not be formed. .

Comparative Example 2
In Comparative Example 1, the binder dough and the food material were mixed and roll-formed while being kept at 60 ° C., and then cut to obtain a solid food having a length of 70 mm, a width of 13 mm, and a thickness of 20 mm. The solid food was slightly hard to bite.

Comparative Example 3
10 parts by weight of water was added to 25 parts by weight of fructooligosaccharide and 15 parts by weight of sorbitol, and boiled to 107 ° C. to obtain a binder having a sugar content of 82.
When the binder reached 60 ° C., 23 parts by weight of shortening melted at 60 ° C. was added and stirred at low speed for 1 minute to obtain a binder dough.
Separately prepared 1 part by weight of vitamin mix, 5 parts by weight of shellfish calcium, 20 parts by weight of dextrin, 10 parts by weight of whole milk powder, 70 parts by weight of soy protein, and 35 parts by weight of dried fruits were added to the binder dough and mixed at low speed. Since the series of operations was performed at room temperature, the product temperature of the mixture of the binder dough and the food material was about 35 ° C., but the viscosity did not increase sharply and could be handled. Subsequently, roll forming and cutting were performed to obtain a solid food having a length of 70 mm, a width of 13 mm, and a thickness of 20 mm. In the solid food, the food material was often dropped during the manufacturing process such as cutting and transfer. After completely setting, it became hard to bite.

10 parts by weight of water was added to 25 parts by weight of fructooligosaccharide and 15 parts by weight of sorbitol, and boiled to 107 ° C. to obtain a binder having a sugar content of 82.
Separately, 12 parts by weight of water was added to 33 parts by weight of the collagen peptide and mixed at a low speed to obtain a collagen peptide solution.
When the binder reached 60 ° C., the collagen peptide solution was added and stirred at high speed for 3 minutes with an overmixer. To this, 7 parts by weight of fondant obtained in the same manner as described in Non-Patent Document 1 was added at 60 ° C. and stirred at medium speed for 3 minutes. Further, 23 parts by weight of a shortening melted at 60 ° C. was added and stirred at a low speed for 1 minute to obtain a binder dough.
Separately prepared 1 part by weight of vitamin mix, 5 parts by weight of shellfish calcium, 20 parts by weight of dextrin, 10 parts by weight of whole milk powder, 70 parts by weight of soy protein, and 35 parts by weight of dried fruits were added to the binder dough and mixed at low speed. Subsequently, roll forming and cutting were performed to obtain a solid food having a good texture of biting with a length of 70 mm, a width of 13 mm, and a thickness of 20 mm. Since the series of operations was performed at room temperature, the product temperature of the mixture of the binder dough and the food material was about 35 ° C. at the time of molding. However, the viscosity did not increase sharply and could be handled.

Test Example The solid foods of Example 2 and Comparative Example 2 were hermetically packaged, stored at 20C, and the change in hardness due to storage was examined. Measurement is performed by rheometer RT2010D. Using D-CW (manufactured by Fudou), using a wedge-shaped plunger under the conditions of a product temperature of 20 ° C. and an entry speed of 20 cm / min, a sample having a length of 70 mm, a width of 13 mm, and a thickness of 20 mm is cut into 35 mm pieces. The maximum stress when doing so was taken as hardness.
The results are shown in Table 1.

実施例２は、比較例１よりも噛みだしがやわらかく、保存中の硬度変化も少ないものであった。

Example 2 was softer than Comparative Example 1, and had less hardness change during storage.

12 parts by weight of water was added to 28 parts by weight of trehalose and 17 parts by weight of powdered starch syrup, and the mixture was boiled to 107 ° C. to obtain a binder having a sugar content of 82.
Separately, 15 parts by weight of water was added to 42 parts by weight of collagen peptide and mixed at a low speed to obtain a collagen peptide solution.
The binder was 3 minutes high speed stirring at the collagen peptide solution was added over mixer when it becomes 60 ° C.. To this, 23 parts by weight of shortening melted at 60 ° C. and 5 parts by weight of dark chocolate dough (oil content 35%) were added and stirred at low speed for 1 minute to obtain a binder dough.
Separately prepared 1 part by weight of vitamin mix, 5 parts by weight of calcium shellfish, 3 parts by weight of cocoa powder, 20 parts by weight of ground almonds, 20 parts by weight of dextrin, 10 parts by weight of whole milk powder, and 70 parts by weight of soy protein are added to the binder dough. And mixed at low speed. Subsequently, roll forming and cutting were performed to obtain a solid food having a good texture of biting with a length of 70 mm, a width of 13 mm, and a thickness of 20 mm. Since the series of operations was performed at room temperature, the product temperature of the mixture of the binder dough and the food material was about 35 ° C. at the time of molding. However, the viscosity did not increase sharply and could be handled.

10 parts by weight of water was added to 25 parts by weight of maltitol and 15 parts by weight of sorbitol, and the mixture was boiled to 107 ° C. to obtain a binder having a sugar content of 82.
Separately, 12 parts by weight of water was added to 33 parts by weight of the collagen peptide and mixed at a low speed to obtain a collagen peptide solution.
When the binder reached 60 ° C., the collagen peptide solution was added and stirred at high speed for 3 minutes with an overmixer. To this, 12 parts by weight of fondant obtained in the same manner as described in Non-Patent Document 1 except that sugar was changed to xylitol was added at 60 ° C. and stirred at medium speed for 3 minutes. Further, 26 parts by weight of a shortening melted at 60 ° C. was added and stirred at a low speed for 1 minute to obtain a binder dough.
Separately prepared vitamin mix 1 part by weight, shell calcium 5 parts by weight, dextrin 20 parts by weight, sucralose 0.1 part by weight, whole milk powder 10 parts by weight, soybean protein 70 parts by weight, dried fruit 20 parts by weight are added to the binder dough. And mixed at low speed. Subsequently, roll forming and cutting were performed to obtain a solid food having a good texture of biting with a length of 70 mm, a width of 13 mm, and a thickness of 20 mm. Since the series of operations was performed at room temperature, the product temperature of the mixture of the binder dough and the food material was about 35 ° C. at the time of molding. However, the viscosity did not increase sharply and could be handled.

Claims (8)

A food product comprising a collagen peptide in a rod-like, block-like, or plate-like solid food in which a food material is bound by a binder prepared by boiling a mixed solution obtained by adding dissolved water to a saccharide . The solid food according to claim 1, wherein the content of the collagen peptide is 7 to 20% by weight of the dry weight of the solid food. The solid food according to claim 1 or 2, further comprising fondant. The solid food according to any one of claims 1 to 3, wherein the content of fondant is 1 to 10% by weight of the dry weight of the solid food. A method for producing a bar-like, block-like or plate-like solid food in which a food material is bound by a binder obtained by boiling a mixed liquid obtained by adding dissolved water to a saccharide , and containing a collagen peptide . The method for producing a solid food according to claim 5, wherein the content of the collagen peptide is 7 to 20% by weight of the dry weight of the solid food. Furthermore, fondant is contained, The manufacturing method of the solid foodstuff of Claim 5 or 6 characterized by the above-mentioned. The method for producing a solid food according to any one of claims 5 to 7, wherein the content of fondant is 1 to 10% by weight of the dry weight of the solid food.