JP2018082670A - Molded food with ingredients and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a molded food with ingredients and a manufacturing method therefor, capable of molding or the like by a bar molding machine without passing a process of heating for improvement of shape retention, and capable of sufficiently supplying a protein component while containing various ingredients such as cereals or dried fruits.SOLUTION: A molded food with ingredients contains granular and/or flaky ingredients, a protein powder adhered to a surface of the ingredients and a carbohydrate solution for binding each ingredient of the ingredients to which the protein powder is adhered each other together with the protein powder, and is molded to a prescribed shape without burning. The manufacturing method of the molded food with ingredients includes a process (1) for mixing the granular and/or flaky ingredients and the protein powder, a process (2) for mixing a mixture obtained in the process (1) and the carbohydrate solution, and a process (3) for molding the mixture obtained in the process (2) to the prescribed shape without burning.SELECTED DRAWING: None

Description

  The present invention relates to a molded food containing ingredients and a method for producing the same, which contains a large amount of protein components and is suitable for easy nutritional supplementation.

  Conventionally, molded foods containing ingredients such as cereal bars and granola bars, which can be easily fed with ingredients and ingredients such as grains and dried fruits, are known. Things without ingredients get bored with a single texture, but when ingredients are included, various textures are given, not just for nutritional purposes, but also to enjoy the eating act itself Is also connected. In addition, there is an increasing demand for products that include various ingredients such as cereals and dried fruits, and that can be sufficiently supplemented with protein components.

  Regarding the technology of a molded food containing ingredients containing a protein component, for example, in Patent Document 1 below, a) 10% by weight or more of soybean and / or rice protein, wherein about 1% by weight or more is in the form of nuggets, b A nutrition bar is disclosed that comprises 2% or more by weight of a wetting agent selected from the group consisting of :)) at least one transition metal or transition metal compound, and c) a polyol.

  Further, for example, Patent Document 2 below is a cereal bar containing at least 15% by weight or more of complete grains, about 35% by weight or more of a binder, and about 5% by weight or more of a blended coating agent, The cereal bar is effective to provide at least about 5% by weight protein or more, about 5% by weight fiber or more, and at least 120 calories or less per 28 grams of bar, wherein the cereal bar is about 0.4 to about A serial bar characterized by having an Aw of 0.6 is disclosed.

  On the other hand, for example, Patent Document 3 below discloses a method for producing a cereal bar with improved texture. According to the method, the cereal and the binder are combined to form a cereal matrix, the water activity of the outer portion is reduced and the inner portion of the cereal matrix is maintained at a higher second water activity. Includes a thermosetting step that heats this matrix at a time and temperature such that it can produce cereal bars with less compressive force and has excellent shelf life, piece integrity, and texture It is described that a cereal bar with high quality and lower density can be provided.

  Further, for example, Patent Documents 4 to 6 listed below disclose methods for producing foods in which dried fruits are bound to granular foods such as granola and cereal flakes and / or flaky foods. According to the method, a binder is added to granular food and / or flaky food, and this is subjected to primary pressurization to obtain a binder, and the binder is dried to obtain a dried product. It is described that dried fruit-containing foods in which discoloration and flavor deterioration of the dried fruit due to the manufacturing process such as heating are suppressed as much as possible are obtained by gathering the dried fruit and performing secondary pressurization.

Special table 2007-508803 gazette JP 2007-130018 A JP 2007-275066 A JP 2016-21909 Japanese Patent Laid-Open No. 2016-21910 JP 2016-21911 A

  However, if you only want to produce cereal bars and granola bars that contain a large amount of protein components, you can use dry protein materials such as soy happens, whey puffs, or soy protein granules generally used in Patent Documents 1 and 2 above. However, if you want to further mix ingredients such as cereals and dried fruits, you can compete with the amount of the whole ingredients. There was a problem that the protein content had to be reduced.

  In addition, when the heating process is performed as in Patent Document 3, the shape retention of the bar product tends to be improved. In this case, the original flavor of the material changes, deteriorates, or the heat of vitamins and the like. There was a problem that the nutritional components that are weak to the skin were decomposed.

  On the other hand, in the techniques of Patent Documents 4 to 6, primary pressure is applied to obtain a bound product made of granular food and / or flaky food, the bound product is dried, and the obtained dried product and dried fruit are assembled. Therefore, there is a problem that the production efficiency is poor because a complicated process such as second pressurization is required.

  Accordingly, an object of the present invention is to allow molding by a bar molding machine without going through a heating process for improving shape retention, and further including various ingredients such as cereals and dried fruits. An object of the present invention is to provide a molded food containing ingredients and a method for producing the same so that protein components can be sufficiently supplied.

  As a result of diligent research by the present inventors in order to solve the above-mentioned problems, as a material to be combined with a sugar liquid used as a binder liquid for bar products or the like, it is disadvantageous that it becomes lumpy or burns when boiled. It has been found that the above-mentioned problems can be solved by using protein powder, which has been considered to have many aspects, as a protein material, and the present invention has been completed.

  That is, the molded food containing ingredients of the present invention is a granular and / or flaky ingredient, protein powder adhering to the surface of the ingredient, and each ingredient of the ingredient to which the protein powder adheres. And a sugar solution that binds together with the protein powder, and is molded into a predetermined shape without firing.

  According to the molded food containing ingredients of the present invention, since the protein powder is contained together with the sugar solution as a component for binding the ingredients, the protein powder does not compete with the amount of granular and / or flaky ingredients. Without increasing the total protein content. Further, since the shape retention is improved by the protein powder, it can be efficiently produced by a bar molding machine or the like. Furthermore, since it is non-fired and formed into a predetermined shape, nutritional components that are weak to the original flavor and heat of the raw material are well retained.

  In the molded food containing ingredients of the present invention, it is preferable that the protein powder adheres to the surface of the ingredients via fats and oils. According to this, protein powder can be more uniformly disperse | distributed and adhered to the surface of an ingredient, and shape retention property improves.

  Moreover, it is preferable that at least one part of the said ingredients consists of a protein raw material, and the whole protein content is 15 mass% or more. According to this, the molded food containing ingredients with an increased protein content can be provided.

  In addition to the protein material, the ingredient is selected from the group consisting of dried fruit / dried vegetable, processed grain product, seeds, baked confectionery, chocolate chip, caramel chip, and marshmallow. It is preferable to include seeds or two or more kinds. According to this, a molded food containing ingredients with a variety of textures and flavors can be provided.

  Moreover, it is preferable that content of the said fats and oils is less than 5 mass%. According to this, the molded food containing ingredients which do not contain many fats and oils components can be provided.

  Moreover, it is preferable that a water activity is 0.70 or less. According to this, it is possible to provide a molded food containing ingredients with good storage stability.

  On the other hand, the method for producing a molded food containing ingredients of the present invention comprises a step (1) of mixing granular and / or flaky ingredients and protein powder, and a mixture and a sugar solution obtained in the step (1). It includes a step (2) of mixing, and a step (3) of forming the mixture obtained in the step (2) into a predetermined shape without firing.

  According to the method for producing a molded food containing ingredients of the present invention, after the step (1) of mixing granular and / or flaky ingredients and protein powder, the mixture and sugar solution obtained in the step (1). Since the step (2) of mixing is performed, the protein powder is mixed with the sugar solution in a state of adhering to the surface of the ingredients, and the protein powder can be made less likely to become lumpy. In addition, since protein powder is used together with sugar solution as a component to bind each ingredient, the protein powder can reduce the total protein content without competing with the amount of granular and / or flaky ingredients. Can be increased. Further, since the shape retention is improved by the protein powder, it can be efficiently produced by a bar molding machine or the like. Furthermore, since it is non-fired and formed into a predetermined shape, nutritional components that are weak to the original flavor and heat of the raw material are well retained.

  In the method for producing a molded food containing ingredients according to the present invention, in the step (1), it is preferable that oils and fats are mixed in advance with the ingredients, and then the protein powder is mixed with the ingredients. According to this, protein powder can be more uniformly disperse | distributed and adhered to the surface of ingredients, and shape retention property improves.

  Moreover, it is preferable to use what consists of a protein raw material as at least one part of the said ingredients so that the whole protein content may be 15 mass% or more. According to this, the molded food containing ingredients with an increased protein content can be provided.

  In addition to the protein material, the ingredient is selected from the group consisting of dried fruit / dried vegetable, processed grain product, seeds, baked confectionery, chocolate chip, caramel chip, and marshmallow. It is preferable to use seeds or two or more kinds. According to this, a molded food containing ingredients with a variety of textures and flavors can be provided.

  Moreover, it is preferable to make content of the said fats and oils become less than 5 mass%. According to this, the molded food containing ingredients which do not contain many fats and oils components can be provided.

  Further, it is preferable that the water activity is 0.70 or less. According to this, it is possible to provide a molded food containing ingredients with good storage stability.

  In the step (2), it is preferable to further contain one or more selected from glycerol, propylene glycol, and ethanol. According to this, since the viscosity of the sugar solution can be suppressed without significantly increasing the water activity, the moldability becomes better during molding by a bar molding machine or the like.

  According to the present invention, in the molded food containing ingredients, since protein powder is used together with the sugar solution as a component for binding the ingredients, the protein powder can be used for the amount of granular and / or flaky ingredients. The overall protein content can be increased without much competition. Further, it has good shape retention and can be efficiently produced by a bar molding machine or the like. Furthermore, since it is non-fired and formed into a predetermined shape, nutritional components that are weak to the original flavor and heat of the raw material are well retained.

It is a microscope picture which shows the result of having observed the cut cross section of the shaped foodstuff containing foodstuff obtained in Example 1 with the scanning electron microscope (SEM). It is a microscope picture which shows the result of having observed the cut cross section of the shaped foodstuff containing foodstuff obtained in Example 4 with the scanning electron microscope (SEM).

  Examples of the granular and / or flaky ingredients that can be used in the present invention include dried fruits / dried vegetables, processed grains, seeds, ground baked confectionery, chocolate chips, caramel chips, marshmallows, and the like.

  Dried fruits and dry vegetables include raisins, cranberries, currants, blueberries, prunes, figs, apricots, orange peels, strawberries, kiwi, apples, mangoes, pineapples, papayas, bananas, carrots, pumpkins, onions, sweet potatoes, potatoes, etc. Although various things can be used and there is no restriction | limiting in particular, For example, it is preferable to add saccharides at the time of manufacture of dried fruit and dry vegetable so that content of saccharides may be 40-90 mass%. Thereby, the propagation speed of fungi can be delayed to provide sufficient shelf life at room temperature, or the good flavor of fruits and vegetables can be increased. In addition, the dried fruit / dried vegetable may be used, for example, in the same size as the harvested portion from the fruit / vegetables, or may be used after being cut into a major axis of about 1 to 10 mm by an appropriate shredding means. Good.

  Various processed products such as wheat, oats, rye, barley, soybeans, brown rice, milled rice, corn and the like can be used as the processed cereal products, and there is no particular limitation. For example, whole grains and / or pulverized products thereof It is preferable to use it after it is expanded (for example, puffed) or roasted. Further, corn flakes, bran flakes, rice flakes, and the like may be used by adding water to whole powdery grains or granular substances, and heating and compressing them into flakes. Thereby, the propagation speed of fungi can be delayed to provide sufficient shelf life at room temperature, or the fragrant flavor of grains can be increased. The processed grain product may be, for example, the whole grain size may be used as it is, or may be used after being cut into a major axis of about 1 to 10 mm by an appropriate grinding means.

  Various seeds such as almonds, cashew nuts, macadamia nuts, peanuts, walnuts, hazelnuts, pistachios, chestnuts, sunflower seeds, pumpkin seeds and the like can be used. It is preferable to use whole grains and / or pulverized products thereof after drying or roasting. Thereby, the propagation speed of fungi can be delayed to provide sufficient shelf life at room temperature, or the savory flavor of seeds and seeds can be increased. The seeds and seeds may be used, for example, in the same size as the whole seed or grains, or may be used after being cut into a major axis of about 1 to 10 mm by an appropriate shredding means.

  As the baked confectionery product, various products such as biscuits, crackers, waffles, wafers, etc., biscuits crumbs, cookie crumbs and the like can be used, and there is no particular limitation.

  Although the said material may use 1 type, it is more preferable to use 2 or more types. According to this, in one confectionery, the texture and flavor which are rich in variations can be tasted. As its size, the major axis is preferably about 1 to 10 mm. Moreover, as the content, it is preferable to contain 40-75 mass% as an ingredient whole quantity in the whole molded food containing ingredients, and it is more preferable to contain 50-70 mass%.

  In the preferable aspect of this invention, it is preferable that at least one part of the said ingredients consists of protein raw materials. According to this, while being able to taste the food texture and flavor by the protein raw material, the protein content of the whole confectionery can be raised.

  Examples of protein materials used for such purposes include soy puff, soy protein granules, and whey puff. These materials preferably have a protein content of 30 to 90% by mass, and more preferably 50 to 90% by mass. According to this, the protein content can be effectively increased. Moreover, it is preferable that a water content is 5 mass% or less, and it is more preferable that it is 3 mass% or less. According to this, the propagation speed of fungi can be delayed to provide sufficient shelf life at room temperature, and a crunchy texture can be provided. The soy puff is a processed soy food prepared by puffing whole soybean and / or a pulverized product thereof, such as “Soya Puff 30” and “Soya Puff 40” manufactured by Fuji Oil Co., Ltd. Or the like. The soy protein granular material is a soy protein material prepared by extruding defatted soybean into a granule having a major axis of 1 to 10 mm. For example, “Showa Metex K-13” manufactured by Showa Sangyo Co., Ltd. Can be used. Whey puff is, for example, extruding milk protein together with starch raw materials and a swelling agent, or after steaming and drying into pellets and then expanding to prepare granules with a major axis of 1-10 mm For example, “BodyCrunch Whee Protein Puffs” manufactured by Body360 Nutritionals can be used. One protein material may be used alone, or two or more protein materials may be used in combination.

  When the protein material is used as at least a part of the ingredients, the content thereof is 20 to 80% by mass as the content of the whole ingredients (when plural kinds are included, the total amount thereof). It is preferably 50 to 70% by mass. Moreover, it is preferable that it is 10-65 mass% as content in the whole molded food containing ingredients (when it contains multiple types, it is 10-65 mass%, and it is more preferable that it is 35-55 mass%.

  The sugar solution that can be used in the present invention is not particularly limited as long as it has a function as a binder capable of binding the ingredients described above. And disaccharides, isomerized sugars, sugar alcohols, oligosaccharides, dextrins, polysaccharides, starches, and the like, such as corn syrup, syrup, starch syrup, aqueous solutions in which these sugars are dissolved, or mixtures thereof. Moreover, it is preferable to use what was boiled and prepared so that the Brix value may be set to about 75-85. As long as the composition of the present invention is not impaired, the sugar solution may contain components such as fats and oils, vitamins, minerals, etc. You may add and mix. Depending on the hardness and texture of the ingredient to be obtained, the ingredient may be added to the sugar solution in advance.

  The sugar solution is preferably blended in an amount of 35 to 80 parts by mass, more preferably 40 to 65% by mass based on 100 parts by mass of the total amount of the ingredients. Moreover, it is preferable that it is 25-45 mass% as content in the whole molded food containing ingredients, and it is more preferable that it is 30-40 mass%.

  Examples of protein powder that can be used in the present invention include soybean powder, gluten powder, whey powder, skim milk powder, calcium caseinate, sodium caseinate, and milk protein powder. As these materials, the protein content is preferably 30 to 95% by mass, and more preferably 80 to 95% by mass. According to this, the protein content can be effectively increased. Moreover, it is preferable that a water content is 7 mass% or less, and it is more preferable that it is 3 mass% or less. Furthermore, as a particle size, it is preferable that the thing of a particle size of 100 micrometers or less is contained 80 mass% or more, and it is more preferable that the thing of 60 micrometers or less is contained 90 mass% or more. As the soybean powder, for example, “Fujipro AL”, “Fujipro SEH”, “Prolina 800”, etc. manufactured by Fuji Oil Co., Ltd. can be used. Moreover, as gluten powder, "Wheat gluten FX-75" by Kumamoto Flour Milling Co., Ltd. etc. can be used, for example. As the whey powder, for example, “WPC392”, “WPC472”, “WPI894”, etc., manufactured by Fontera Co., Ltd. can be used. Further, as casein calcium, for example, “Excellion Calcium Caseinate S” manufactured by Friesland Campina DMV can be used. Moreover, as sodium caseinate, for example, “Excellence Sodium Caseinate S” manufactured by Friesland Campina DMV can be used. Further, as the milk protein powder, for example, “Refit MPC80” manufactured by Friesland Campina Domo can be used. One type of protein powder may be used alone, or two or more types may be used in combination.

  The protein powder is preferably blended in an amount of 2 to 45 parts by mass, more preferably 4 to 35 parts by mass with respect to 100 parts by mass of the total amount of the ingredients (when multiple types are included) . Moreover, it is preferable that it is 1-20 mass% as content in the whole shaped foodstuff containing ingredients, and it is more preferable that it is 3-15 mass% (when multiple types are included, as the total amount). In addition, when the cut cross section of the molded food containing ingredients is observed under a microscope, it is preferable that a lump of 1000 μm or more does not exist, a lump of 500 μm or more does not exist, and a lump of 200 μm or more does not exist. Further preferred. Such a lump is not preferable because it tends to have a powdery texture.

  In a preferred embodiment of the present invention, it is preferable that at least a part of the ingredients are made of the protein material, and the total protein content of the ingredients-containing molded food is preferably 15% by mass or more. More preferably, it is more preferably 20 to 40% by mass. Moreover, it is preferable that content of fats and oils is less than 5 mass%, It is more preferable that it is 0.5 mass% or more and less than 5 mass%, It is still more preferable that it is 0.5-3 mass%.

  The molded food containing ingredients of the present invention is the above-mentioned ingredients formed into a predetermined shape without firing by binding the ingredients through the sugar solution and protein powder described above. It is. Hereinafter, the preparation method will be described in more detail. However, the scope of the present invention is not limited to the preparation method described below.

  First, prepare a sugar solution. At this time, in consideration of mixing with ingredients and the like, it is preferably adjusted to a temperature at which the fluidity of the sugar solution is not impaired, for example, typically adjusted to about 90 to 110 ° C. It is more preferable.

  Separately, ingredients and protein powder are mixed. Mixing may be performed by coating the ingredients with protein powder. In the mixing at this time, oils, fats, sweeteners, fragrances, seasonings, thickeners and the like may be added and blended in addition to the ingredients and protein powder as long as the configuration of the present invention is not impaired. For example, by adding and blending oils and fats, it is possible to impart a soft texture. Moreover, it is thought that there exists an effect | action which disperse | distributes protein powder uniformly on the surface of ingredients, and adheres. Furthermore, it is preferable to add the fats and oils to the ingredients before the protein powder is mixed, and it is more preferred that the fats and oils are made liquid and coated on the ingredients. According to this, the protein powder is more effectively dispersed and adhered to the surface of the ingredients.

  The fats and oils used for such purposes may be general edible fats and oils, for example, powdered fats and oils or semi-solid or liquid fats and oils can be used, but more preferably added so as to coat the ingredients. Suitable examples are, for example, palm oil, rapeseed oil, nut oil and the like that form liquid at 20 ° C. or lower. Fats and oils may be used alone or in combination of two or more.

  The fat / oil is preferably blended in an amount of 1 to 10 parts by mass, more preferably 1.5 to 5 parts by mass with respect to 100 parts by mass of the total amount of the ingredients (when multiple types are included, the total amount thereof) ). Moreover, it is preferable that it is 0.5 mass% or more and less than 5 mass% as content in the whole shaped foodstuff containing ingredients, and it is more preferable that it is 0.5-3 mass% (when it contains multiple types, it is the As total). If it is less than the said range, the effect by having mix | blended fats and oils may not be exhibited. Moreover, when the said range is exceeded, content of fat will increase and it will become a tendency which is not liked by consumers.

  Next, the sugar solution, and the mixture of ingredients and protein powder are mixed. At this time, in consideration of the fluidity of the sugar liquid, it is preferable to adjust the temperature to such a level that the fluidity of the sugar liquid is not impaired. For example, the mixture is typically set to about 50 to 75 ° C. It is more preferable to adjust.

  Also in the mixing at this time, in the same manner as described above, as long as it does not impair the constitution of the present invention, in addition to the sugar liquid, ingredients and protein powder, fats and oils, sweeteners, flavors, seasonings, emulsifiers, viscosity You may add and mix | blend a formulation etc. For example, by adding and blending a solvent having a function as a thickener, the viscosity of the sugar solution can be suppressed without significantly increasing water activity. Thereby, at the time of shaping | molding with a bar molding machine etc., moldability becomes more favorable.

  Examples of the solvent used for such purpose include alcohols such as glycerol, propylene glycol, and ethanol. A solvent may be used individually by 1 type and may use 2 or more types together.

  It is preferable to mix | blend 1-10 mass parts with respect to 100 mass parts of whole quantity of the said ingredients, and, as for the said solvent, it is more preferable to mix | blend 1-5 mass parts (when it contains multiple types as a total amount). Moreover, it is preferable that it is 1-5 mass% as content in the whole shaped foodstuff containing ingredients, and it is more preferable that it is 1-2.5 mass% (when multiple types are included, as the total amount). When the above range is exceeded, the unique sweetness and odor possessed by alcohols become strong, and the flavor tends to be impaired.

  From the viewpoint of improving the fluidity of the dough, the timing of adding and blending the alcohols may be included in the sugar solution, for example, and added and blended when mixing the ingredients and protein powder. It may be added at the time of mixing the sugar solution and the mixture of the ingredients and the protein powder, and there is no particular limitation. From the viewpoint of improving the properties, it is more preferable to add alcohols to the ingredients in advance and then mix with the protein powder when mixing the above-mentioned ingredients and protein powder.

  Finally, the mixture containing ingredients, sugar solution and protein powder is formed into a predetermined shape without firing, without firing. Here, non-firing means not including a firing step or a drying step, and preferably means that heating is not performed at 60 ° C. or higher, more preferably 40 ° C. or higher, and even more preferably 35 ° C. or higher. The molding may be performed by means of a bar molding machine, a sheet molding machine, a rice ball molding machine or the like, but a bar molding machine is particularly preferable because of high production efficiency. Examples of such a molding apparatus include the apparatus described in Japanese Patent No. 5379322 by the present applicant. As the shape of the molded product, various shapes such as a rod shape, a rectangular parallelepiped shape, a plate shape, a spherical shape, and an indefinite shape can be used. Therefore, it is preferable. The size is preferably 10 to 20 mm in thickness, 20 to 35 mm in width, and 50 to 130 mm in length. If it is too large, the shape retaining property is deteriorated, it becomes difficult to take out from the packaging, or it is difficult to hold it in the hand, which is not preferable.

  The molded food containing ingredients of the present invention comprises the molded product obtained as described above. The water content is preferably 15% by mass or less, and more preferably 10 to 13% by mass. Moreover, it is preferable that the water activity is 0.70 or less, and it is more preferable that it is 0.65 or less.

  Moreover, it is preferable that this molded food containing ingredients is packaged with a packaging material having low moisture permeability to suppress moisture absorption during storage. As such a packaging material, for example, a laminated film of a metal foil such as aluminum and a synthetic resin film, or a synthetic resin film in which a metal such as aluminum is vapor-deposited on one side is used.

  The “protein content” in the present specification means a value measured by the Kjeldahl method, which is a well-known analysis method for food analysis, for example.

  In addition, the “fat content” in the present specification means a value measured by an acid decomposition method, which is a well-known analysis method for food analysis, for example.

  In addition, the “water activity” in the present specification can be measured by a well-known analysis method for food analysis, and means, for example, a value measured by a weight balance method.

  In addition, “moisture content” in the present specification can be measured by a well-known analysis method of food analysis, and means, for example, a value measured by a normal pressure heating drying aid method (99 ° C., 4 hours). Yes.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.

Example 1
With the formulation shown in Table 1, ingredients containing molded foods were produced. Specifically, a sugar solution containing sugar and starch syrup is boiled to prepare a binder solution (Brix value: 82), and shortening (oil and fat) and glycerol (solvent) are separately mixed in advance with ingredients, and further to this The protein powder was mixed, these were combined, mixed with a fragrance with a kneader, and the resulting mixture was molded into a substantially rectangular parallelepiped of about 15 mm × 33 mm × 110 mm using a bar molding machine. As the bar molding machine, an apparatus described in Japanese Patent No. 5379322 was used.

  As a result, protein powder is free from lumps and scorching, and it is possible to prepare a uniform sugar solution with good fluidity. It was good. As a result, a molded food containing ingredients having no powderiness and good crunchiness of ingredients and having an overall protein content of 35% by mass was obtained.

(Comparative Example 1)
In Example 1, when protein powder was added and boiled at the time of preparation of a binder liquid, viscosity increased and scorching occurred and a binder liquid could not be prepared.

(Comparative Example 2)
In Example 1, when protein powder was not mixed with ingredients but was mixed with a binder liquid, lumps were generated and a uniform binder liquid could not be prepared.

(Examples 2 to 5)
Ingredients shown in Table 2 were used in the same manner as in Example 1 to produce molded food containing ingredients.

  As a result, the molded food containing ingredients of Examples 2 to 5 is not inferior to that of Example 1 in terms of shape retention and texture during molding, soy puff, granular soy protein, dried fruit, and oats. By changing the blending of ingredients such as wheat and adjusting the blending amount of protein powder, it was possible to obtain a molded food containing ingredients with an overall protein content of 35% by mass and rich variety. . In addition, when glycerol was mix | blended, there existed a tendency for the fluidity | liquidity of dough to go up and to improve shaping | molding suitability. Moreover, when fats and oils were mix | blended, there existed a tendency for the original crispy feeling which granular soybean protein has to be maintained. Furthermore, even if a relatively large amount of protein powder was blended, the texture was such that the powderiness was not a concern due to the presence of glycerol and fats and oils.

(Examples 6 to 8)
Ingredients shown in Table 3 were used in the same manner as in Example 1 to produce molded food containing ingredients.

  As a result, the molded food containing ingredients of Examples 6 to 8 is not inferior to that of Example 1 in terms of shape retention and texture during molding, soy puff, granular soy protein, dried fruit, and oats. By varying the composition of ingredients such as wheat and further adjusting the amount of protein powder, it is possible to obtain molded foods with ingredients that are rich in variety when the total protein content is in the range of 16 to 40% by mass. did it.

<Test Example 1>
About the molded food containing ingredients obtained in Examples 1 and 4, the cut section was observed with a scanning electron microscope (KEYENCE VE-7800). As shown in FIGS. 1 and 2, the structure composed of the blended protein powder (powdered soy protein) was distributed on the surface of the ingredient in the form of granules having a major axis of about 5 to 50 μm without a lump. A part of the protein powder (powdered soybean protein) was observed to be separated from the ingredients surface and dispersed in the binder liquid.

  From this result, it was considered that the powdery powder does not feel powdery due to the absence of protein powder as a lump. In addition, a part of the protein powder is dispersed and dissolved in the structural part made of the binder liquid, and the viscosity of the binder liquid increases as a result of the adhesiveness of the protein powder, and as a result, the ingredients are mixed. It was thought that it contributed to binding and improved shape retention. Furthermore, in the case where the ingredients are hygroscopic materials, the presence of protein powder on the surface suppresses moisture absorption, maintains a crunchy texture, and improves the durability of the texture. It was thought that it became possible.

Claims (13)

  Granular and / or flaky ingredients, protein powder adhering to the surface of the ingredients, and a sugar solution that binds the ingredients of the ingredients adhering to the protein powder together with the protein powder A molded food containing ingredients, comprising: non-baked and molded into a predetermined shape.   The molded food containing ingredients according to claim 1, wherein the protein powder adheres to the surface of the ingredients via fats and oils.   The molded food containing ingredients according to claim 1 or 2, wherein at least a part of the ingredients comprises a protein material, and the total protein content is 15% by mass or more.   As the ingredient, in addition to the protein material, one kind selected from the group consisting of dried fruit / dried vegetable, processed grain product, seeds, ground baked confectionery, chocolate chip, caramel chip, and marshmallow The molded food containing ingredients according to any one of claims 1 to 3, comprising two or more kinds.   The molded food containing ingredients according to any one of claims 1 to 4, wherein the content of the fat is less than 5% by mass.   The molded food containing ingredients according to any one of claims 1 to 5, wherein the water activity is 0.70 or less.   Obtained in the step (1) of mixing granular and / or flaky ingredients and protein powder, the step (2) of mixing the mixture obtained in the step (1) and the sugar solution, and the step (2). A method for producing a molded food containing ingredients, comprising a step (3) of molding the resulting mixture into a predetermined shape without firing.   The method for producing a molded food containing ingredients according to claim 7, wherein in the step (1), after the fats and oils are mixed in advance with the ingredients, the protein powder is mixed with the ingredients.   The method for producing a molded food containing ingredients according to claim 7 or 8, wherein a protein material is used as at least a part of the ingredients so that the total protein content is 15% by mass or more.   As the ingredient, in addition to the protein material, one kind selected from the group consisting of dried fruit / dried vegetable, processed grain product, seeds, ground baked confectionery, chocolate chip, caramel chip, and marshmallow The manufacturing method of the molded food containing ingredients of any one of Claims 7-9 using 2 or more types.   The manufacturing method of the foodstuff containing foodstuff of any one of Claims 7-10 which makes content of the said fats and oils become less than 5 mass%.   The method for producing a molded food containing ingredients according to any one of claims 7 to 11, wherein the water activity is 0.70 or less.   The method for producing a molded food containing ingredients according to any one of claims 7 to 12, further comprising one or more selected from glycerol, propylene glycol, and ethanol in the step (2).