JP7134527B1 - Processed food and its manufacturing method - Google Patents

Abstract

An object of the present invention is to provide a processed food that can exhibit high moisture resistance while suppressing the deterioration of texture of solid food. The processed food comprises a solid food, a powdery food adhering to the entire surface of the solid food, and a film of solid oil covering the entire powdery food. This solid food is, for example, brown sugar, crystal sugar or cereal food. This powdered food is, for example, starch powder, starch hydrolyzate powder, powdered cellulose, powdered xanthan gum or rice flour. The method for producing this processed food includes an adhering step of adhering the powdered food to the entire surface of the solid food, a coating step of coating the entire powdered food with liquid fat, and a solidification step of cooling and solidifying the liquid fat. Prepare. It is preferable that the temperature of the liquid fat in this coating step is 80° C. or less. [Selection figure] None

Description

TECHNICAL FIELD The present invention relates to processed foods and methods for producing the same.

Patent Document 1 below describes a snack food having a coating layer mainly composed of edible powder around an edible vegetable core material. According to this document, the moisture resistance of the snack food is improved by impregnating the coating layer with edible oil.

However, when the coating layer is impregnated with edible oil, the edible oil penetrates through the coating layer into the edible vegetable core, which may melt or soften the surface of the edible vegetable core. . As a result, the texture of the snack food as a solid food may deteriorate.

Japanese Utility Model Laid-Open No. 6-81293

The present invention has been made in view of the above situation. An object of the present invention is to provide a processed food that can exhibit high moisture resistance while suppressing deterioration of texture of solid food.

The processed food according to item 1 of the present invention comprises a solid food, a powdered food adhering to the entire surface of the solid food, and a film of solid oil covering the entire powdered food. The solid food is, for example, brown sugar, crystal sugar or cereal food. The powdered food is, for example, starch powder, starch hydrolyzate powder, powdered cellulose, powdered xanthan gum or rice flour.

According to the processed food according to the first item, since the film of the solid oil is a hindrance, moisture in the air is less likely to be absorbed by the solid food. Therefore, this processed food can exhibit high moisture resistance. In addition, since it is structured to form a film of solid fat on the outside of the powdered food adhering to the surface of the solid food, it is possible to suppress the penetration of fat into the solid food during the production, storage and transportation of the processed food. . Therefore, the deterioration of the texture of the solid food is suppressed.

A manufacturing method according to the second item of the present invention is a method for manufacturing the processed food according to the first item. The method includes an adhering step of adhering the powdered food to the entire surface of the solid food, a coating step of coating the entire powdered food with liquid fat, and a solidification step of cooling and solidifying the liquid fat.

According to the manufacturing method according to the second item, since the entire powdered food is coated with the liquid fat, the powdered food hinders the penetration of the liquid fat into the solid food. As a result, it is possible to improve the moisture resistance of the processed food while suppressing the deterioration of the texture of the solid food.

In the manufacturing method according to the third item of the present invention, the temperature of the liquid fat in the coating step is 80°C or less.

According to the third item, it is difficult for the liquid fat to permeate the powdered food. This makes it possible to more reliably suppress the impregnation of solid foods with liquid fats and oils. Therefore, the moisture resistance of the processed food can be enhanced while suppressing the deterioration of the texture of the solid food more reliably.

As described above, according to the present invention, it is possible to provide a processed food that can exhibit high moisture resistance while suppressing the deterioration of the texture of solid food.

FIG. 1 is a photograph showing an example of a processed food according to one embodiment of the present invention and a comparative example thereof. FIG. 2 is a photograph showing an example of a processed food according to one embodiment of the present invention and a comparative example thereof. FIG. 3 is a photograph showing an example of a processed food according to one embodiment of the present invention and a comparative example thereof.

Next, a processed food according to one embodiment of the present invention will be described. This processed food comprises a solid food, a powdered food adhering to the entire surface of the solid food, and a film of solid oil covering the entire powdered food.

As the solid food of this embodiment, for example, brown sugar, crystal sugar, or cereal food can be used. Edible refined processed fats and oils can be used as solid fats and oils of this embodiment, for example. The melting point of the solid fat is preferably in a range in which the solid fat does not melt during storage and transportation of the processed food, for example 35°C or higher, more preferably 50°C or higher.

As the powdered food of the present embodiment, for example, starch powder, starch hydrolyzate powder, powdered cellulose, powdered xanthan gum, or rice flour can be used. Among these powdered foods, the starch hydrolyzate powder is easily soluble in saliva. For this reason, if the starch hydrolyzate powder is used as the powdered food of the present embodiment, the processed food according to the present embodiment does not have the texture (powdery texture) of the powdered food. The texture (crispy feeling) of can be expressed relatively strongly. As starch powder, for example, corn starch can be used. As the starch hydrolyzate powder, for example, dextrin powder or starch syrup powder can be used. The degree of hydrolysis (DE value) of the starch hydrolyzate powder is, for example, 5 or more and 30 or less.

Next, a method for producing processed food according to this embodiment will be described. This manufacturing method comprises an adhering step, a covering step and a solidifying step.

In the adhering step, the powdered food is adhered to the entire surface of the solid food. Examples of the method of attachment include coating the powdered food on the solid food or spraying the powdered food on the solid food.

In the covering step, the entire powdered food adhered to the entire surface of the solid food in the adhering step is covered with liquid oil. The temperature of this liquid fat is preferably 80° C. or less. When this temperature is 80 degrees or less, compared to when it exceeds 80 degrees, it is possible to reduce the possibility that liquid fats and oils will pass through the powdered food and penetrate into the solid food, and the deterioration of the texture of the solid food can be further reduced. can be reliably prevented.

A specific implementation method of the coating step includes, for example, immersing a solid food product (intermediate product) in which the powdered food product is adhered to the entire surface of the solid food product in liquid oil. Here, when the temperature of the liquid oil is 80° C. or lower, it is preferable that the intermediate product is immersed in the liquid oil for 30 seconds or more and 60 seconds or less.

If the immersion time is less than 30 seconds, there is a risk that many parts of the entire surface of the powdered food are not adhered to the liquid fat, and the entire powdered food may not be sufficiently coated with the liquid fat. occur. On the other hand, if the immersion time exceeds 60 seconds, the liquid oil may pass through the powdered food and permeate into the solid food, degrading the texture of the solid food. However, if the immersion time is 30 seconds or more and 60 seconds or less, the liquid fat does not pass through the powdered food and penetrates into the solid food, so the texture of the solid food does not deteriorate, and the entire powdered food is covered with liquid fat. can be sufficiently covered by

In the solidification step, the liquid fat covering the entire powdered food in the coating step is cooled and solidified. This solidified liquid fat can form a solid fat film in the processed food according to the present embodiment.

Next, examples and comparative examples of the processed food and the method for producing the same according to the present embodiment will be described.

(Conditions of Example 1A)
In Example 1A, corn starch (Nishoku cornstarch IPW manufactured by Nihon Shokuhin Kako Co., Ltd.: DE value=0), which is a starch powder, was attached to the entire surface of solid brown sugar, which is a solid food. The resulting product (intermediate product) was immersed in a liquid fat (edible refined processed fat, specifically RHPL manufactured by Taiyo Yushi Co., Ltd.) at 60° C. to 80° C. for about 30 to 60 seconds. During this time, the liquid fat was kept stirring. After about 30 to 60 seconds, the intermediate product was taken out from the liquid oil and left in the room. Then, the liquid oil and fat adhered to the entire surface of this intermediate product solidified. The product (processed food) thus obtained was allowed to stand indoors for 24 hours, and the processed food after 24 hours was photographed and tasted. The indoor environment had an average temperature of 31.8° C. and an average humidity of 87%.

(Conditions of Comparative Example 1A)
The same solid brown sugar as in Example 1A was allowed to stand indoors for 24 hours (without adhering starch powder or coating with liquid oil) and then photographed. Other conditions are the same as in Example 1A.

(Results of Example 1A and Comparative Example 1A)
FIG. 1 is photographs taken in Example 1A and Comparative Example 1A. As shown in FIG. 1, the solid brown sugar in the processed food of Example 1A did not dissolve, while part of the solid brown sugar in Comparative Example 1A dissolved due to moisture in the air. That is, the processed food of Example 1A has higher moisture resistance than the solid brown sugar of Comparative Example 1A. The texture of the processed food of Example 1A was good as it was crunchy and chewy. Furthermore, in the manufacturing process of the processed food of Example 1A, solid brown sugar was not dissolved by liquid fats and oils.

(Conditions of Examples 2A-4A)
Instead of using corn starch in Example 1A, starch hydrolyzate powder was used in Examples 2A-4A. As the starch hydrolyzate powder, in Example 2A, Sandek (registered trademark) #70 (dextrin powder with a DE value of 7) manufactured by Sanwa Starch Kogyo Co., Ltd. was used, and in Example 3A, Matsutani Chemical Industry Co., Ltd. TK-16 (dextrin powder with a DE value of 16) manufactured by Matsutani Kagaku Kogyo Co., Ltd. was used in Example 4A, and Pine Oligo 20 (a starch syrup powder with a DE value of 26) manufactured by Matsutani Chemical Industry Co., Ltd. was used. Other conditions are the same as in Example 1A.

(Results of Examples 2A-4A)
Solid brown sugar in each of the processed foods of Examples 2A-4A also did not dissolve. That is, each of the processed foods of Examples 2A-4A also has higher moisture resistance than the solid brown sugar of Comparative Example 1A. The texture of the processed foods of Examples 2A to 4A was also good, being crunchy and chewy. Furthermore, in the manufacturing process of the processed foods of Examples 2A to 4A, solid brown sugar was not dissolved by liquid fats and oils.

(Conditions of Example 1B)
Instead of using solid brown sugar in Example 1A, cereal food was used in Example 1B. In addition, instead of photographing and tasting the processed food after leaving it in the room in Example 1A, in Example 1B, the processed food was soaked in milk for 60 minutes and then tasted. Calbee's Frugra (registered trademark) was used for this cereal food. Other conditions are the same as in Example 1A.

(Conditions of Comparative Example 1B)
The same cereal food as in Example 1B was soaked in milk for 60 minutes as it was (without adhering starch powder or coating with liquid oil) and then tasted. Other conditions are the same as in Example 1B.

(Results of Example 1B and Comparative Example 1B)
The texture of the processed food of Example 1B was good as it was crunchy and chewy. On the other hand, the texture of the cereal food of Comparative Example 1B was not good because it was soft and had no crunchiness. In Comparative Example 1B, the cereal food absorbed the moisture contained in the milk and softened. That is, the processed food of Example 1B has higher water resistance than the cereal food of Comparative Example 1B.

(Conditions of Examples 2B-4B)
Instead of using corn starch in Example 1B, the starch hydrolyzate powder used in Example 2A was used in Example 2B, and the starch hydrolyzate powder used in Example 3A was used in Example 3B. However, in Example 4B, the starch hydrolyzate powder used in Example 4A was used. Other conditions are the same as in Example 1B.

(Results of Examples 2B-4B)
The texture of each of the processed foods of Examples 2B to 4B was also good, being crunchy and chewy. That is, each of the processed foods of Examples 2B-4B also has higher water resistance than the cereal food of Comparative Example 1B.

(others)
When the processed food of Example 1A (using starch powder) and the processed food of Examples 2A-4A (using starch hydrolyzate powder) are compared, the texture of the processed food of Example 1A is Compared to the texture of the processed foods of Examples 2A-4A, it was particularly good as it was crunchy and chewy. Further, when the processed food of Example 1B (using starch powder) and the processed food of Examples 2B-4B (using starch hydrolyzate powder) are compared, the texture of the processed food of Example 1B is , Compared to the texture of the processed foods of Examples 2B-4B, it was particularly good because it was crunchy and chewy.

(Conditions of Examples 1C-3C and Comparative Example 1C)
Instead of using starch powder in Example 1A, powdered cellulose (manufactured by Bubble Star Co., Ltd.) was used in Example 1C, and powdered xanthan gum (manufactured by DSP Wuli Food & Chemical Co., Ltd.) was used in Example 2C. was used, and rice flour (manufactured by Kyoritsu Foods Co., Ltd.) was used in Example 3C. In Comparative Example 1C, the same solid brown sugar as in Example 1A was allowed to stand indoors for 24 hours (without adhering powdered food or coating with liquid oil) and photographed. Furthermore, in Examples 1C-3C and Comparative Example 1C, the processed foods were photographed again after 6 days had passed indoors. In Examples 1C-3C and Comparative Example 1C, the average temperature in the room where the processed food was left was 30.3° C. and the average humidity was 80%. Other than these, the conditions of Example 1A, Examples 1C-3C, and Comparative Example 1C are common.

(Results of Examples 1C-3C and Comparative Example 1C)
FIG. 2 is a photograph of processed foods after 24 hours in Examples 1C-3C and Comparative Example 1C. FIG. 3 is a photograph of processed foods after 6 days in Examples 1C-3C and Comparative Example 1C. As shown in FIGS. 2 and 3, the solid brown sugar in the processed food of Examples 1C-3C was almost not dissolved even after 6 days, whereas the solid brown sugar of Comparative Example 1C was after 24 hours. At the time point of , it was mostly dissolved by the moisture in the air, and after 6 days, it was completely dissolved by the moisture in the air. That is, the processed foods of Examples 1C-3C have higher moisture resistance than the solid brown sugar of Comparative Example 1C. Moreover, the texture of the processed foods of Examples 1C-3C was good, being crunchy and chewy. Furthermore, in the manufacturing process of the processed foods of Examples 1C-3C, solid brown sugar was not dissolved by liquid fats and oils.

Claims (3)

solid food;
a powdered food adhering to the entire surface of the solid food;
and a solid oil film covering the entire powdered food ,
The solid food is brown sugar, crystal sugar or cereal food,
The processed food , wherein the powdered food is starch powder, starch hydrolyzate powder, powdered cellulose, powdered xanthan gum or rice flour . A method for producing the processed food according to claim 1 ,
The method includes an adhering step of adhering the powdered food to the entire surface of the solid food, a coating step of covering the entire powdered food with liquid oil, and cooling and solidifying the liquid oil to solidify the solid oil . and a solidification step of forming a film of the processed food. 3. The method for producing processed food according to claim 2 , wherein the temperature of said liquid fat in said coating step is 80[deg.] C. or lower.

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