JP6935424B2 - Dried food - Google Patents

Description

The present invention relates to dried foods.

In order to improve the storage stability of fruits and vegetables, there is a method of making them into powdery or granular dried products. In recent years, dried foods such as granola, corn flakes, and cereals have been preferred as diets and simple meals. By adding dried fruits and vegetables to such dried foods, the texture and taste are often improved.
Therefore, research and development for obtaining dried foods are being carried out. Patent Document 1 discloses a technique relating to a granular dried food in which the generation of powder is reduced without using a gelling agent, and Patent Document 2 discloses a technique relating to a dried food in which granola and fruits are bound. ..

Japanese Unexamined Patent Publication No. 2016-86704 Japanese Unexamined Patent Publication No. 2016-21911

However, since the history of development in this field is short, there is still room for further improvement.
The present invention has been made in view of the above problems, and an object of the present invention is to provide a dried food having a rich texture and taste.

The dried foods according to the present invention for achieving the above problems are (1) dry foods having a dry weight loss of 15% or less, a water activity of less than 0.5, a specific gravity of 1 g / cm ³ or less, a hardness of 80 N or less, and an adhesiveness of 20 N or less. (2) 2.0 to 15.0% of at least one selected from the dietary fiber group consisting of cellulose, galactomannan decomposition products, tamarind gum, locust bean gum, tara gum and konjac mannan, (3) processed starch, guagam, xanthan gum, gellan gum, It is characterized by containing 0.1 to 10% of at least one selected from the thickening stabilizer group consisting of pectin and carrageenan, and (4) 2% or more of a glycerin skeleton-containing substance.
The weight loss by drying can be analyzed by, for example, a normal pressure heating and drying method (heat drying treatment at "105 ° C., about 3 hours") for a shredded sample.

The galactomannan hydrolyzate of (2) above is galactomannan (a type of polysaccharide, a linear main chain consisting of mannose (β- (1-4) -D-mannopyranose) and galactose (α-D). It is obtained by hydrolyzing an arbitrary raw material containing α- (1-6) -bonded (-galactopyranose) as a main component by a known method to reduce the molecular weight. Examples of the raw material include natural viscous polysaccharides such as guar gum, locust bean gum, tara gum, cassia gum, and sesbania gum. When guar gum is used as a raw material, the obtained decomposition product is a galactomannan decomposition product, but from the raw material name, it is a "guar gum decomposition product" that is decomposed mainly by the polysaccharide contained in guar gum. But also.
From the viewpoint of ease of preparation by hydrolysis, the raw materials for the galactomannan decomposition product are preferably guar gum, locust bean gum and sesbania gum, and more preferably guar gum and locust bean gum. These raw materials can be used alone or in combination of two or more.

Examples of the hydrolysis method include an enzymatic decomposition method and an acid decomposition method. The enzymatic decomposition method is preferable from the viewpoint of easily aligning the molecular weights of the decomposition products. The enzyme used in the enzymatic decomposition method may be any enzyme capable of hydrolyzing the mannose linear chain. As such an enzyme, a naturally derived product, a commercially available product, an enzyme obtained by a gene recombination method, or the like can be used. From the viewpoint of increasing the decomposition efficiency, it is preferable to use β-mannanase derived from a bacterium belonging to the genus Aspergillus, the genus Aspergillus, or the like.
Enzymatic degradation conditions differ depending on the enzyme. As a general decomposition condition, for example, a reaction is carried out at 10 to 80 ° C. for about 1 to 75 hours in the presence of 0.1 to 20 parts by mass of an enzyme with 100 parts by mass of a raw material in an appropriate buffer solution.
The acid decomposition conditions are not particularly limited, and for example, the reaction is carried out in a suitable solvent having a pH of 1 to 4 at 90 to 100 ° C. for about 1 to 40 hours.
The desired galactomannan decomposition product can be obtained by the above decomposition operation. The decomposed product can be used as it is or after being washed with a solution such as water.
When a commercially available product is used, for example, Sun Fiber (trade name: manufactured by Taiyo Kagaku Co., Ltd.), Fiberlon (trade name: manufactured by Sumitomo Dainippon Pharma Co., Ltd.) and the like can be used.
Since the galactomannan decomposition product has a molecular weight of 1/100 to 1/10 of that of the raw material, it has little effect as a thickener, a stabilizer, and a gelling agent, and is mainly used as a water-soluble dietary fiber. As described above, the raw material polysaccharide and the galactomannan decomposition product are rarely used at the same time because they have different purposes. The average molecular weight of the galactomannan decomposition product is not particularly limited, but is preferably 5000 to 30000.

The processed starch of (3) above is not particularly limited, and examples thereof include hydroxypropylated phosphoric acid-crosslinked potato starch and acetylated adipic acid-bridged potato starch.
Guar Gum means a water-soluble natural polysaccharide obtained from the germ milk (to be exact, leaflets) of guar beans, and one molecule of galactose is added to two linearly bound mannose molecules. It is a polysaccharide with a side chain of mannose and has a molecular weight of about 200,000 to 300,000. Guar gum is recognized as a food additive and has effects such as suppressing blood sugar level increase, lowering cholesterol level, improving bowel movements, and suppressing insulin secretion. By adding guar gum to foods, it acts as a thickener, stabilizer, and gelling agent, so it is used in ice cream, Japanese sweets, paste products, dressings, sauces, and the like.

The above-mentioned (4) glycerin skeleton-containing substance is a substance containing a glycerin skeleton represented by the following formula 1, and means glycerin, glycerin fatty acid ester, or the like. Among these, examples of the glycerin fatty acid ester include triglyceride, which is the main component of animal and vegetable fats and oils, and polyglycerin fatty acid ester, which is a kind of emulsifier.
Further, in addition to the above-mentioned composition, it is preferable to add (5) at least one selected from the group consisting of starch syrup, reduced starch syrup, isomerized sugar, puree of vegetables / fruits / grains, paste, and fruit juice, or a powder thereof. For example, acid saccharified starch syrup, enzyme saccharified starch syrup, sorbitol, erythritol, martitol, fructose-dextrose liquid sugar and the like can be exemplified.
In addition, functional food materials can be blended as needed. The functional food material is not particularly limited as long as it is a material that can be added as a food, and examples thereof include (6) minerals containing iron, zinc, calcium and the like, vitamins containing retinol and thiamine, and dietary fiber.
In addition, proteins such as egg protein, wheat protein, soybean protein, milk protein and gelatin can be blended.

但し、図中R1,R2及びR3はアルキル基、或いは水素を示す。

However, in the figure, R1, R2 and R3 indicate an alkyl group or hydrogen.

An example of the method for producing a dried food according to the present invention is as follows. The method for producing the dried food of the present invention is not limited to the following production method, and can be produced by various modifications. In the method for producing a dried food according to the present invention, (i) at least one selected from the thickening stabilizer group consisting of processed starch, guar gum, xanthan gum, gellan gum, pectin, and carrageenan is mixed with water, dissolved, and then dissolved. (Ii) Add at least one selected from the dietary fiber group consisting of cellulose, galactomannan decomposition products, tamarind gum, locust bean gum, tara gum, and carrageenan, and after kneading, (iii) dry weight loss 15 It is characterized by drying until it becomes% or less.
As the method (iii) of drying, microwave heating drying, vacuum microwave drying, vacuum drying or freeze vacuum drying can be used. The drying conditions are not particularly limited, and any conditions may be used as long as a dried product can be obtained. Further, the dried product obtained in (iii) may be dried with hot air (vi) to reduce the water content, if necessary, or the water content may be increased by using a steamer or the like.
Further, before cutting the dried product obtained in (iii) to an appropriate size, it is preferable to apply dusting powder to the surface of the dried product. At this time, the dusting powder is not particularly limited, but starch, modified starch, powdered sugar, oblate powder, cellulose and the like are exemplified, and cellulose and modified starch are preferably used. Further, as the modified starch, it is preferable to use phosphoric acid crosslinked starch.

According to the present invention, it is possible to provide a dried food having a rich texture and taste.

Next, an embodiment of the present invention will be described with reference to figures and tables. The technical scope of the present invention is not limited to these embodiments, and can be implemented in various forms without changing the gist of the invention.
<Test method>
I. Manufacture of dried foods 1. Production of Examples 1 to 16 and Comparative Examples 1 to 10 Dried foods were prepared through the following steps (A) to (E).
(A) Of the raw materials listed in Tables 1 and 2, modified starch (Farinex VA-17 (hydroxypropylated phosphoric acid crosslinked Marin 薯 starch): manufactured by AVEBE), guar gum (Neosoft G: Taiyo Kagaku Co., Ltd.) , Xanthan gum (Neosoft XR: Taiyo Kagaku Co., Ltd.), Gellan gum (Kelcogel LT100: CP Kelco), Pectin (Pectin DD slow-set-J; CP Kelco), Carrageenan (Carrageenan CAM700: CENTRAM) Manufactured), water was mixed, and the mixture was heated and mixed to a temperature of 70 ° C. or higher to dissolve.
(B) Next, only for Example 6 and Comparative Example 8, 0.1 g of calcium lactate was added and mixed.
(C) Next, reduced water candy (SE 600: manufactured by Bussan Food Science Co., Ltd.), glycerin (manufactured by Kao Co., Ltd.), cooking oil (rice white squeezed oil: manufactured by Bosoh Oil & Fat Co., Ltd.), cellulose (KC Flock W100 (average particles) Diameter 37 μm) / W400 (average particle size 24 μm): Glucomannan decomposition product (Sunfiber R: manufactured by Taiyo Kagaku Co., Ltd.), Locust bean gum (Locust A-120: manufactured by MRC Polysaccharide), Add Tara Gum (Tara Gum A: Made by Ina Food Industry), Tamarind Gum (Glucomannan 2A: Made by Sumitomo Dainippon Pharma), Konjac Mannan (Mannan 100A: Made by Ina Food Industry), knead with a vertical mixer, and mix the obtained dough. It was extruded to a thickness of 10 mm.
(D) 50 g of the dough was swelled and dried by irradiating 50 g of the dough with microwaves for 60 seconds to 180 seconds under an output condition of 1 kW to 3 kW. When the dry weight loss was 15% or less, microwave irradiation alone was sometimes sufficient.
However, when the dry weight loss was 10% or less, the following (E) was carried out. That is, if necessary, (E), the dried product was then cut into 10 mm squares, and hot air drying was carried out until the drying weight loss was 10% or less. The specific gravity and texture were compared under hot air drying conditions of 80 ° C. for 60 minutes or 90 minutes.

2. Example 17
Dried foods were prepared through the following steps (A) to (D).
(A) Gellan gum 0.1 g, guar gum 1.0 g, and xanthan gum 0.1 g were mixed with concentrated mango puree 21.0 g, mango puree 14.0 g and water 11.5 g, and heated to 70 ° C. or higher to dissolve.
(B) Next, reduced water candy 39.0 g, glycerin 4.3 g, cellulose (average particle size 28 μm and 37 μm) 3.0 g, foaming agent 3.0 g, fragrance 0.4 g, colorant 0.8 g, antioxidant (L-ascorbic acid: (Manufactured by Taihei Kagaku Co., Ltd.) 0.1 g, citric acid 1.1 g, sodium citrate 0.2 g, and malic acid 0.3 g were added and kneaded with a vertical mixer, and the obtained dough was extruded to a thickness of 10 mm.
(C) 50 g of the dough was irradiated with microwaves for 90 seconds under an output condition of 2 kW to swell and dry.
(D) After that, the dried product was cut into 10 mm squares, and hot air drying was carried out until the drying weight loss was 10% or less. The specific gravity and texture were compared under hot air drying conditions of 80 ° C. for 60 minutes or 90 minutes.
The formulation of Example 17 is shown in Table 3.

3. 3. Example 18
Dried foods were prepared through the following steps (A) to (D).
(A) 1.4 g of modified starch, 1.0 g of guar gum, 0.1 g of xanthan gum, 2.8 g of water-ground glutinous rice flour, and 30.2 g of water were mixed, and heated and mixed to a temperature of 70 ° C. or higher to dissolve.
(B) Next, 54.0 g of reduced starch syrup, 4.3 g of glycerin, 3.0 g of cellulose (average particle size 37 μm), 2.8 g of foaming agent, and 0.4 g of flavoring agent were added, and after kneading with a vertical mixer, the obtained dough was 10 mm thick. Was extruded into.
(C) 50 g of the dough was irradiated with microwaves for 90 seconds under an output condition of 2 kW to swell and dry.
(D) After that, the dried product was cut into 10 mm squares, and hot air drying was carried out until the drying weight loss was 10% or less. The specific gravity and texture were compared under hot air drying conditions of 80 ° C. for 60 minutes or 90 minutes.
The formulation of Example 18 is shown in Table 4.

4. Example 19
Dried foods were prepared through the following steps (A) to (D).
(A) Acetylated phosphoric acid cross-linked potato starch 1.4g, guar gum 1.0g, xanthan gum 0.1g, emulsifier (Sunsoft A141EP: manufactured by Taiyo Kagaku Co., Ltd.) 0.3g, water 30.5g are mixed to bring the temperature to 70 ° C or higher. It was mixed by heating and dissolved.
(B) Next, add 8.6 g of rice white squeezed oil, 45.0 g of reduced starch syrup, 4.3 g of glycerin, 2.3 g of cellulose (average particle size 37 μm), 2.9 g of foaming agent, 2.9 g of cocoa powder, and 0.7 g of fragrance, and vertical type. After kneading with a mixer, the obtained dough was extruded to a thickness of 10 mm.
(C) 50 g of the dough was irradiated with microwaves for 90 seconds under an output condition of 2 kW to swell and dry.
(D) After that, the dried product was cut into 10 mm squares, and hot air drying was carried out until the drying weight loss was 10% or less. The specific gravity and texture were compared under hot air drying conditions of 80 ° C. for 60 minutes or 90 minutes.
The formulations of Example 19 are shown in Table 5.

5. Example 20
Dried foods were prepared through the following steps (A) to (D).
(A) 3.1 g of modified starch, 1.1 g of guar gum, and 0.1 g of xanthan gum were dispersed in 29.6 g of water.
(B) Next, reduced water candy 49.0 g, glycerin 4.5 g, cellulose (average particle size 24 μm) 3.0 g, foaming agent 3.0 g, matcha powder 3.0 g, fragrance 0.5 g, antioxidant (VE) 0.1 g, After adding 3.0 g of rice white squeezed oil and kneading with a vertical mixer, the obtained dough was extruded to a thickness of 10 mm and molded.
(C) The dough was swelled and dried by irradiating the dough with microwaves for 90 seconds under an output condition of 2 kW.
(D) After that, the dried product was cut into 10 mm squares, and hot air drying was carried out until the drying weight loss was 10% or less. The specific gravity and texture were compared under hot air drying conditions of 80 ° C. for 60 minutes or 90 minutes.
The formulations of Example 20 are shown in Table 6.

6. Example 21
Dried foods were prepared through the following steps (A) to (D).
(A) 2.8 g of modified starch, 1.0 g of guar gum, and 0.1 g of xanthan gum were dispersed in 26.9 g of water.
(B) Next, reduced starch syrup 48.0 g, glycerin 2.7 g, cellulose (average particle size 37 μm) 5.4 g, foaming agent 2.7 g, dried persimmon paste 2.7 g, coloring agent 0.8 g, antioxidant (VE) 0.1 g. , 6.8 g of rice white squeezed oil and 0.01 g of sweetener (sucralose) were added, kneaded with a vertical mixer, and the obtained dough was extruded to a thickness of 10 mm.
(C) The dough was swelled and dried by irradiating the dough with microwaves for 90 seconds under an output condition of 2 kW.
(D) After that, the dried product was cut into 10 mm squares, and hot air drying was carried out until the drying weight loss was 10% or less. The specific gravity and texture were compared under hot air drying conditions of 80 ° C. for 60 minutes or 90 minutes.
The formulation of Example 21 is shown in Table 7.

7. Example 22
Dried foods were prepared through the following steps (A) to (D).
(A) 4.6 g of modified starch, 4.5 g of starch, 1.0 g of guar gum, and 0.1 g of xanthan gum were dispersed in 28.1 g of water, and heated and dissolved at 70 ° C. or higher.
(B) Next, add 28.1 g of reduced starch syrup, 7.0 g of glycerin, 2.8 g of cellulose (average particle size 37 μm), 2.8 g of foaming agent, 14.0 g of malon paste, and 7.0 g of rice white squeezed oil, and after kneading with a vertical mixer. The obtained dough was extruded to a thickness of 10 mm.
(C) The dough was swelled and dried by irradiating the dough with microwaves for 90 seconds under an output condition of 2 kW.
(D) After that, the dried product was cut into 10 mm squares and dried with hot air until the moisture content became 10% or less. The specific gravity and texture were compared under hot air drying conditions of 80 ° C. for 60 minutes or 90 minutes.
The formulation of Example 22 is shown in Table 8.

8. Example 23
Dried foods were prepared through the following steps (A) to (D).
(A) 1.7 g of modified starch, 0.8 g of guar gum, and 0.1 g of xanthan gum were dispersed in 34.4 g of water, and heated to 70 ° C. or higher to dissolve.
(B) Next, reduced starch syrup 40.1 g, cellulose (average particle size 37 μm) 8.0 g, prune concentrate 11.5 g, coloring agent (gardenia blue pigment) 1.1 g, rice white squeezed oil 2.3 g, ferric pyrophosphate preparation 1.0 After adding g and kneading with a vertical mixer, the obtained dough was extruded to a thickness of 10 mm and molded.
(C) The dough was swelled and dried by irradiating the dough with microwaves for 90 seconds under an output condition of 2 kW.
(D) After that, the dried product was cut into 10 mm squares, and hot air drying was carried out until the drying weight loss was 10% or less. The specific gravity and texture were compared under hot air drying conditions of 80 ° C. for 60 minutes or 90 minutes.
The formulation of Example 23 is shown in Table 9.

9. Example 24
Dried foods were prepared through the following steps (A) to (D).
(A) 3.0 g of modified starch, 1.1 g of guar gum, 0.2 g of xanthan gum, 1.0 g of water-ground glutinous rice flour, and 30.9 g of water were mixed, and heated and mixed to a temperature of 70 ° C. or higher to dissolve.
(B) Next, reduced water candy 48.4 g, glycerin 8.2 g, galactomannan decomposition product (Sunferber R: manufactured by Taiyo Kagaku Co., Ltd.) 3.1 g, foaming agent 3.1 g, emulsifier (Sunsoft No. 295M: Taiyo Kagaku Co., Ltd.) (Manufactured) 1.0 g was added, kneaded with a vertical mixer, and the obtained dough was extruded to a thickness of 10 mm.
(C) 50 g of the dough was irradiated with microwaves for 90 seconds under an output condition of 2 kW to swell and dry.
(D) After that, the dried product was cut into 10 mm squares, and hot air drying was carried out until the drying weight loss was 10% or less. The specific gravity and texture were compared under hot air drying conditions of 80 ° C. for 60 minutes or 90 minutes.
The formulations of Example 24 are shown in Table 10.

10. Example 25
Dried foods were prepared through the following steps (A) to (C).
(A) 3.0 g of modified starch, 1.1 g of guar gum, 0.2 g of xanthan gum, 1.0 g of water-ground glutinous rice flour, and 30.9 g of water were mixed, and heated and mixed to a temperature of 70 ° C. or higher to dissolve.
(B) Next, add 48.4 g of reduced starch syrup, 8.2 g of glycerin, 3.1 g of galactomannan decomposition product (Sanferber R: manufactured by Taiyo Kagaku Co., Ltd.), 3.1 g of foaming agent, and 1.0 g of emulsifier, and after kneading with a vertical mixer. The obtained dough was extruded to a thickness of 10 mm.
(C) 50 g of the dough was dried under reduced pressure at 25 ° C. until the weight loss was 10% or less, and the specific gravity and texture were compared.
The composition of Example 25 is the same as that of Example 24.
11. Example 26
Dried foods were prepared through the following steps (A) to (E).
(A) 3.0 g of modified starch, 1.5 g of guar gum and 0.2 g of xanthan gum were dispersed in 30.0 g of water.
(B) Next, add 4.0 g of galactomannan decomposition product (Sanferber R: manufactured by Taiyo Kagaku Co., Ltd.), 17.0 g of glycerin, 34.0 g of reduced water candy, 5.8 g of fermented rice extract, 2.0 g of foaming agent, and 1.5 g of calcium carbonate. After kneading with a vertical mixer, the obtained dough was extruded to a thickness of 10 mm.
(C) The dough was swelled and dried by irradiating the dough with microwaves for 90 seconds under an output condition of 2 kW.
(D) 1.0 g of dusting powder was applied to the surface of the obtained dried swollen product, and the product was cut into 10 mm squares.
(E) After that, vibration was applied so that dusting was applied to the cut cross section, and hot air drying was carried out. The specific gravity and texture were compared under hot air drying conditions of 80 ° C. for 90 minutes.
The formulations of Example 26 are shown in Table 10.

11. Comparative Example 11
Marshmallows as dried foods were prepared through the following steps (A) to (C).
(A) 30 g of water was added to 3.0 g of gelatin for swelling, 37 g of sugar and 60 g of starch syrup were added, dissolved by heating, cooled, and then foamed.
(B) This was made into a 10 mm flat plate, further cooled, cut into 10 mm squares, and then sprinkled with cornstarch on the surface.
(C) This was air-dried at 35 ° C. for 24 hours and 36 hours.
The dry weight loss and water activity of this dried product were measured, and the specific gravity, hardness, and texture were evaluated.

II. Evaluation of dried foods 1. Measurement of specific gravity
The masses of 25 dried foods cut into 10 mm squares were measured, the average value was calculated, and the specific gravity of each dried food was calculated.
2. Hardness measurement Using a leometer (manufactured by Fudo Kogyo Co., Ltd.), the hardness was measured with a circular diameter flat plunger (diameter 15 mm) and a load value (N) when the penetration speed was 6 cm / min and the penetration amount was 3 mm. .. The average value of 5 measured values excluding the maximum and minimum values of 7 samples was used as the measured value.
3. 3. Adhesiveness measurement Adhesiveness was measured by using a leometer (manufactured by Fudo Kogyo Co., Ltd.) with a flat plunger (diameter 15 mm), invading the specimen 3 mm at an invasion speed of 6 cm / min, and then pulling it up at the same speed. The load value (N) at that time was measured. The average value of 5 measured values excluding the maximum and minimum values of 7 samples was used as the measured value.
4. Evaluation of texture
The texture was evaluated by 10 panelists based on the evaluation criteria shown in Table 11, and then the average value was calculated.
5. Measurement of drying weight loss 2-3 g of a sample shredded with a food processor was collected and analyzed by the atmospheric heating drying method (105 ° C., 3 hours).
6. Measurement of water activity Analysis was performed using an electric resistance type instrument.

<Test results>
The results of examining the specific gravity and texture of Examples 1 to 16 and 24 are shown in Tables 12 and 13. Table 12 shows the results when the hot air drying conditions were set to 80 ° C. and 60 minutes, and Table 13 showed the results when the hot air drying conditions were set to 80 ° C. and 90 minutes, respectively.

実施例２５について、減圧乾燥を実施したところ、水分活性0.3、乾燥減量5.5％、比重0.17g/cm³、硬度4.4N、付着性10.1N、食感（官能）5であった。
また、実施例２６の乾燥品について評価を実施したところ、水分活性0.18、乾燥減量4.7％、比重0.92ｇ/cm³、硬度14.8N、付着性0N、食感（官能）6であった。実施例２６については、打粉を行うことで、食感などを損ねることなく付着性がなくなり、保存中のブロッキングが解消され、流通上好ましいものとなった。

When Example 25 was dried under reduced pressure, it had a water activity of 0.3, a weight loss of 5.5%, a specific gravity of 0.17 g / cm ³ , a hardness of 4.4 N, an adhesiveness of 10.1 N, and a texture (sensuality) of 5.
Moreover, when the dried product of Example 26 was evaluated, the water activity was 0.18, the drying weight was 4.7%, the specific gravity was 0.92 g / cm ³ , the hardness was 14.8 N, the adhesiveness was 0 N, and the texture (sensuality) was 6. In Example 26, by dusting, the adhesiveness was eliminated without impairing the texture and the like, blocking during storage was eliminated, and it became preferable in terms of distribution.

As shown in the table, in Examples 1 to 16 and Examples 24 and 25, the water activity was less than 0.5, the drying weight was less than 15%, the specific density was 1.0 g / cm ³ or less, the hardness was 80 N, and the adhesiveness was 20 N in all the formulations. The following are the conditions for the target specific weight and texture. Although no data is shown, in Examples 17 to 23, the effects equal to or higher than those in Examples 1 to 16 were shown.
Next, the results of examining the specific density and texture of Comparative Examples 1 to 10 are shown in Tables 14 to 16. Table 14 shows the results when the hot air drying conditions were set to 80 ° C. and 60 minutes, Table 15 shows the results when the hot air drying conditions were set to 80 ° C. and 90 minutes, and Table 16 shows the results when the hot air drying conditions were set to 80 ° C. and 90 minutes. The results of are shown respectively.

As shown in the table, Comparative Examples 1 to 11 did not satisfy the conditions for the dried food according to the present invention. That is, in Comparative Example 1, the amount of dietary fiber in (2) was insufficient, and the specific gravity did not become light. In Comparative Example 2, the amount of dietary fiber in (2) was excessive and the texture was poor. In Comparative Examples 3, 6 and 7, the specific gravity was lightened even without the dietary fiber of (2) by increasing the stabilizer group of (3), but the texture was poor. In Comparative Example 4, the amount of glycerin was increased in order to improve the texture of Comparative Example 3 under the condition of (2) without dietary fiber, but the specific gravity became heavy. In Comparative Example 5, since the stabilizer group of (3) was not contained, a dried product having a light specific density could not be obtained. In Comparative Example 8, the amount of the stabilizer in (3) was reduced in order to improve the texture of Comparative Example 7, but the specific gravity became heavier. In Comparative Examples 9 and 10, the amount of glycerin added was too small to reach the target. Further, in Comparative Example 11 (marshmallow), when the dry weight loss was 15% or less, the adhesiveness was high and it was not suitable for eating.

Next, for Examples 1 to 16, the solid content ratio of the raw material was calculated when the product became a dried food, that is, when the dry weight loss finally reached 3% and 15%. The results are shown in Tables 17 and 18.

Further, in the same manner, for Comparative Examples 1 to 10, the solid content ratios of the raw materials when the final dry weight loss when the dried food was 3% and 15% were calculated. The results are shown in Tables 19 and 20.

As shown in the above table, it was found that the dried food of the present embodiment obtained the desired one, but the comparative example did not obtain the predetermined effect.
Next, for Examples 17 to 26, the ratio of raw materials when the final dry weight loss when the product became a dried food was 3% and 15% was determined. The results are shown in Tables 21 to 29 (the results of Examples 17 to 23 are shown in Tables 21 to 27, respectively. Further, since the results of Examples 24 and 25 are the same, Table 21 28).

As described above, according to the present embodiment, it was possible to provide a dried food having a rich texture and taste.

Claims (3)

(1) Dry weight loss 15% or less, water activity 0.5 or less, specific gravity 1 g / cm ³ or less, hardness 80 N or less, adhesiveness 20 N or less, (2) cellulose, galactomannan decomposition product, tamarind gum, locust bean gum, tara gum and konjac At least one selected from the dietary fiber group consisting of mannan is 2.0 to 15.0%, and (3) at least one selected from the thickening stabilizer group consisting of processed starch, guagam, xanthan gum, gellan gum, pectin and carrageenan is 0.1 to 10. %, (4) 2% or more of glycerin , (5) at least 36.2% of reduced konjac, and no oat wheat. (1) Dry weight loss 15% or less, water activity 0.5 or less, specific gravity 1 g / cm ³ or less, hardness 80 N or less, adhesiveness 20 N or less, (2) cellulose, galactomannan decomposition product, tamarind gum, locust bean gum, tara gum and konjac At least one selected from the dietary fiber group consisting of mannan is 2.0 to 15.0%, and (3) at least one selected from the thickening stabilizer group consisting of processed starch, guagam, xanthan gum, gellan gum, pectin and carrageenan is 0.1 to 10. %, (4) 2% or more of glycerin , (5) at least 30.1% of reduced konjac, and at least one selected from the group consisting of konjac, high fructose corn syrup, puree of vegetables / fruits / grains, paste, and fruit juice. Or a dried food characterized by containing at least 12.8% of its powder and not containing konjac. The dried food according to claim 1 or 2 , further comprising (6) at least one selected from the functional food material group consisting of minerals containing iron, zinc and calcium, vitamins containing retinol and thiamine, and dietary fiber.