JP7382040B2 - Granola for fermented bean food, its production method, and food for preparation containing fermented bean food - Google Patents

Description

The present invention relates to a fermented bean food, particularly a granola to be eaten with a fermented bean food with low stringiness, a method for producing such granola, and a ready-to-use food containing such a fermented bean food and granola.

Fermented soybean foods such as natto are usually eaten by mixing them with a seasoning liquid such as natto sauce that is packaged together in order to take advantage of their unique flavor and characteristics such as stringiness. However, in recent years, reflecting the diversity of tastes, fermented bean foods with reduced stringiness have been developed. In addition, the ways of eating it are diversifying, such as eating it with sauce.

However, when you eat a plain fermented bean food with sauce etc., (1) even though the fermented bean food tends to leave a lingering taste in your mouth, the taste of the sauce washes away and the second half taste is just the taste of the beans. (2) The chewy texture of fermented bean foods lingers in the mouth until the end, resulting in a poor after-meal sensation; (3) The bitterness and acridness characteristic of fermented bean foods linger in the mouth, making the latter half of the taste undesirable. , (4) Various problems arise, such as an overall monotonous texture and an unfavorable taste. One idea to improve these problems is to mix cereal foods such as granola, which is made by coating heat-processed grains with sugar, with fermented bean foods and eat them.

As a technology related to cereal foods, Patent Document 1 (Japanese Unexamined Patent Publication No. 2015-109807) discloses a cereal food whose texture is improved by adding arginine to a dry cereal raw material. However, this technology does not improve taste. It does not contribute to improving the texture when combined with fermented bean foods.

As a technology related to sugar-coated foods, Patent Document 2 (Japanese Unexamined Patent Application Publication No. 2015-126702) discloses that porous raw materials are coated with a sugar-coating liquid containing carbohydrates and fats and oils, and powdered with fine powder and coarse powder. To provide a soft sugar-coated food coated with a soft sugar-coated layer. However, fats and oils are essential, and the calorie intake is high. It does not contribute to improving the texture when combined with fermented bean foods.

Japanese Patent Application Publication No. 2015-109807 Japanese Patent Application Publication No. 2015-126702

Based on the above background, it is possible to improve the taste of low-stringency fermented bean foods, especially the monotonous texture, bitter aftertaste, and astringent taste, which are eaten by mixing with fermented bean foods. Food is in demand.

The present invention has been made in view of the above-mentioned problems, and is a food that is eaten mixed with a fermented bean food, and the taste of the fermented bean food with low stringiness, particularly the monotonous texture, bitter aftertaste, and harshness. The purpose is to provide food that can improve the following.

As a result of intensive studies, the present inventors have found that granola containing cereals covered with a coating layer, 5.6 mm mesh on, 5.6 mm mesh on, 4.0 mm mesh on, 4. The mass proportion of each granola of .0 mm mesh pass with 2.36 mm mesh on and 2.36 mm mesh pass with 1.7 mm mesh on was adjusted to within a predetermined range, and the salt content and coating eluate were adjusted. By mixing and eating granola whose Brix has been adjusted within the specified range with fermented bean foods, it is possible to improve the taste of fermented bean foods, especially the monotonous texture, bitter aftertaste, and harshness. The present invention was completed based on the discovery that the following was true.

That is, the gist of the present invention relates to, for example, the following.
・Item [1] A granola containing cereal coated with a coating layer and eaten with fermented bean food, which satisfies the following.
(a) In the granola, the mass proportion of granola with a mesh size of 5.6 mm is 10% or more, or 10.5% or more, or 15% or more, and 70% or less, or 69% or less, or 68. 7% or less, and the mass percentage of granola with a mesh opening of 5.6 mm and a mesh opening of 4.0 mm is 5% or more, or 6% or more, or 15% or more, and 50% or less, or 49% or less. , or 48% or less, and the mass percentage of granola with a mesh opening of 4.0 mm and a mesh opening of 2.36 mm is 10% or more, or 11% or more, or 12% or more, or 50% or less, or 49 % or less, or 48% or less, and the mass percentage of the mesh opening 2.36 mm mesh pass opening 1.7 mm mesh on is 5% or more, or 5.1% or more, or 5.2% or more, It is 35% or less, or 33% or less, or 31.9% or less.
(b) The salt content of the granola is 0% by mass or more, or 0.15% by mass or more, or 0.3% by mass or more, and 2.5% by mass or less, or 2.3% by mass or less, or 2. 0% by mass or less, and the Brix value is 12 or more, or 14 or more, or 15 or more, or 45 or less, or 40 or less, or 35 or less.
- Item [2] The granola according to item [1], which further satisfies the following.
(c) The cereals include small grain cereals with a long side grain size of more than 1.5 mm and less than 12 mm, and large grain cereals with a long side grain size of more than 12 mm and less than 20 mm.
- Item [3] The granola according to item [2], which further satisfies the following.
(d) The small particle size cereal is 30% by mass or more, or 36% by mass or more, or 42% by mass or more, and 90% by mass or less, or 89.5% by mass or less, or 89% by mass or less of the entire granola. and the large particle size cereal accounts for 10% by mass or more, or 10.5% by mass or more, or 11% by mass or more, and 70% by mass or less, or 50% by mass or less, or 30% by mass or less of the entire granola. occupies
- Item [4] The granola according to item [2] or [3], which further satisfies the following.
(c') The small grain size cereals include a first small grain size cereal whose long side grain size is more than 1.5 mm and less than 5 mm, and a second small grain size cereal whose long side grain size is more than 8 mm and less than 12 mm. including.
- Item [5] The granola according to item [4], which further satisfies the following.
(d') The first small particle size cereal is 10% by mass or more, or 11% by mass or more, or 12% by mass or more, and 70% by mass or less, or 50% by mass or less, or 40% by mass of the entire granola. % or less, and the second small particle size cereal accounts for 20% by mass or more, or 25% by mass or more, or 30% by mass or more, and 80% by mass or less, or 78% by mass or less, or 75% by mass or less of the entire granola. It accounts for less than % by mass.
- Item [6] The granola according to any one of Items [3] to [5], which further satisfies the following.
(e) The small grain size cereal is derived from a raw material selected from cereals, and the large grain size cereal is derived from a raw material selected from nuts and seeds.
- Item [7] The granola according to any one of Items [1] to [6], which further satisfies the following.
(f) The coating layer of the cereal contains fruit juice, and the proportion of the fruit juice in the entire granola is 10% by mass or more, or 11% by mass or more, and 40% by mass or less, or 39.1% by mass or less.
- Item [8] The granola according to any one of Items [1] to [7], which further satisfies at least one of the following.
(g1) Furfural content (x) is 130 μg/kg or more, or 140 μg/kg or more, or 150 μg/kg or more, and 2000 μg/kg or less, or 1500 μg/kg or less, or 1200 μg/kg or less.
(g2) 5-methyl-2-furaldehyde content (y) is 4μg/kg or more, or 5μg/kg or more, or 6μg/kg or more, and 50μg/kg or less, or 35μg/kg or less, or 25μg/kg It is as follows.
- Item [9] The granola according to any one of Items [1] to [8], which further satisfies the following.
(g3) The 2-acetylfuran content (z) is 8 μg/kg or more, or 9 μg/kg or more, or 10 μg/kg or more, and 100 μg/kg or less, or 75 μg/kg or less, or 60 μg/kg or less.
- Item [10] The granola according to any one of Items [1] to [9], which further satisfies the following.
(h) The mass ratio of the granola to the fermented bean food is 1:1 or more, or 1:1.5 or more, or 1:2 or more, or 1:8 or less, or 1:7 or less, or 1:6. It is eaten by mixing the following:
- Item [11] The granola according to any one of Items [1] to [10], which further satisfies the following.
(i) The fermented bean food is natto.
- Item [12] The granola according to any one of Items [1] to [11], which further satisfies the following.
(j) The stringability of the fermented bean food measured under [Condition A] below is 0.5 mm or more, or 0.7 mm or more, or 1.0 mm or more, or 50 mm or less, or 40 mm or less, or 35 mm or less It is.
[Condition A] When two beans of the sample fermented bean food are pressed closely together and only one bean is pulled upwards at a speed of 100 mm/min, the γ produced between the two beans is Distance until a thread made mainly of polyglutamic acid breaks.
- Item [13] The granola according to any one of Items [1] to [12], which further satisfies the following.
(l) It is further mixed with seasoning liquid and eaten.
- Item [14] A fermented bean food and the granola according to any one of Items [1] to [13], prepared at the time of use, which is eaten by mixing the fermented bean food and the granola. food for use.
- Item [15] The ready-to-use food according to Item [14], further comprising a seasoning liquid, which is eaten by mixing the seasoning liquid with the fermented bean food and the granola.
・Item [16] A method for producing the granola according to any one of Items [1] to [13], wherein the mixture of the small particle size cereal and the large particle size cereal contains fruit juice. coating said small particle size and large particle size cereals with a coating layer containing fruit juice by immersion in a heated solution containing fruit juice and cooling.
- Item [17] The method according to Item [16], wherein the solution containing the fruit juice is a solution that further contains salt.

According to the granola of the present invention, by mixing it with a fermented bean food and eating it, it is possible to improve the monotonous texture, bitter aftertaste, harshness, etc. of the fermented bean food.

Hereinafter, the present invention will be described in detail based on specific embodiments. However, the present invention is not limited to the following embodiments, and can be implemented in any form without departing from the spirit of the present invention.

[Granola]
A first aspect of the present invention relates to a granola (hereinafter appropriately referred to as "the granola of the present invention") that is eaten with fermented bean foods such as natto. In the present invention, "granola" refers to a food made by adding sugar to "cereal", which is a processed grain food, and baking it. The granola of the present invention includes cereals covered with a coating layer and has the following characteristics.

[Size distribution]
The granola of the present invention is characterized in that the mass proportion of the granola with mesh paths with specific openings and mesh-on granola satisfies the following range.

Specifically, in the granola of the present invention, the lower limit of the mass ratio of granola with a maximum particle size of 5.6 mm mesh-on is 10 mass % or more. Among these, it is preferably 10.5% by mass or more, more preferably 15% by mass or more. Moreover, the upper limit is 70% by mass or less. Among these, it is preferably 69% by mass or less, more preferably 68.7% by mass or less. If the mass ratio of granola with extremely large particle size is less than the above-mentioned lower limit, the ratio of granola with small particle size will be relatively excessive to the mass ratio of granola with large particle size, and the texture will be different from that of fermented bean food. There may be cases where there is no difference in texture and the texture is monotonous. On the other hand, if the content of the extremely large particle size granola exceeds the above upper limit, the ratio of large particle size granola to small particle size granola will be relatively excessive, and the balance with the fermented bean food will be lost. It may become difficult to eat.

In the granola of the present invention, the lower limit of the mass proportion of relatively large particle size granola with a mesh opening of 5.6 mm and a mesh opening of 4.0 mm is 5% by mass or more. Among these, it is preferably 6% by mass or more, more preferably 15% by mass or more. Moreover, the upper limit is 50% by mass or less. Among these, it is preferably 49% by mass or less, more preferably 48% by mass or less. If the mass proportion of relatively large particle size granola is less than the above-mentioned lower limit, the proportion of small particle size granola will be relatively excessive with respect to the mass proportion of large particle size granola, which may cause problems with fermented bean foods. There may be cases where the texture is monotonous with no difference in texture. On the other hand, if the content of relatively large particle granola exceeds the upper limit, the ratio of large particle granola to small particle granola will be relatively excessive, resulting in an imbalance with the fermented bean food. It may fall apart and become difficult to eat.

In the granola of the present invention, the lower limit of the mass proportion of relatively small particle size granola with a mesh opening of 4.0 mm and a mesh opening of 2.36 mm is 10% by mass or more. Among these, it is preferably 11% by mass or more, more preferably 12% by mass or more. Moreover, the upper limit is 50% by mass or less. Among these, it is preferably 49% by mass or less, more preferably 48% by mass or less. If the content of such relatively small particle size granola is less than the above-mentioned lower limit, the ratio of large particle size granola to small particle size granola will be relatively excessive, and the balance with the fermented bean food will be disrupted. It may become difficult to eat. On the other hand, if the content of such relatively small particle size granola exceeds the above upper limit, the ratio of small particle size granola to large particle size granola will be relatively excessive, and the texture will be different from that of the fermented bean food. There may be cases where there is no difference in texture and the texture is monotonous.

In the granola of the present invention, the lower limit of the mass percentage of the granola with a minimum particle size of 2.36 mm mesh pass and 1.7 mm mesh on is 5% by mass or more. Among these, it is preferably 5.1% by mass or more, more preferably 5.2% by mass or more. Moreover, the upper limit is 35% by mass or less. Among these, it is preferably 33% by mass or less, more preferably 31.9% by mass or less. If the content of such ultra-small particle size granola is less than the above-mentioned lower limit, the ratio of large particle size granola to small particle size granola will be relatively excessive, and the balance with the fermented bean food will be disrupted, making it difficult to eat. It may become difficult. On the other hand, if the content of such ultra-small particle granola exceeds the above upper limit, the ratio of small particle granola to large particle granola will be relatively excessive, resulting in a difference in texture from the fermented bean food. There may be cases where the texture is monotonous.

[Small grain size cereal and large grain size cereal]
The granola of the present invention preferably includes cereals coated with a coating layer, and the cereals preferably include small grain cereals and large grain cereals. In the present invention, "small grain size cereals" refers to cereals whose long side grain size is more than 1.5 mm and less than 12 mm, and "large grain size cereals" refers to cereals whose long side grain size is more than 12 mm and less than 20 mm. means. Note that the long side particle diameter of the cereal can be measured by dividing the granola into cereals and then measuring the long side using a caliper or the like.

Although the content of small grain cereals in the granola of the present invention is not limited, it is usually 30% by mass or more of the whole granola, preferably 36% by mass or more, and more preferably 42% by mass or more. , usually 90% by mass or less, preferably 89.5% by mass or less, and more preferably 89% by mass or less. If the content of small-grain cereals is less than the above-mentioned lower limit, the ratio of large-grain cereals to small-grain cereals will be relatively excessive, which may disrupt the balance with the fermented bean food and make it difficult to eat. . On the other hand, if the content of small grain cereals exceeds the above upper limit, the ratio of small grain cereals to large grain cereals will be relatively excessive, resulting in a monotonous food with no difference in texture from fermented bean foods. It may be a feeling.

The content of large grain cereals in the granola of the present invention is not limited, but preferably accounts for 10% by mass or more, preferably 10.5% by mass or more, and more preferably 11% by mass or more of the whole granola. Moreover, it is usually 70% by mass or less, preferably 50% by mass or less, and more preferably 30% by mass or less. If the content of large-grain cereals is less than the lower limit, the ratio of small-grain cereals to large-grain cereals will be relatively excessive, resulting in a monotonous texture with no difference in texture from fermented bean foods. In some cases, On the other hand, if the content of large-grain cereal exceeds the above upper limit, the ratio of large-grain cereal to small-grain cereal will be relatively excessive, and the balance with the fermented bean food may be disrupted, making it difficult to eat. be.

That is, in the granola of the present invention, by adjusting the contents of the small grain cereals and the large grain cereals within the above ranges, the resistance during mastication changes in stages, resulting in a good texture. preferable.

In the granola of the present invention, the small particle size cereal and the large particle size cereal may each be composed of one type of cereal, or may be a mixture of two or more types of cereal. When either the small particle size cereal or the large particle size cereal is a mixture of two or more types of cereals, the combination and ratio thereof are also not limited and are arbitrary. However, according to a preferred embodiment of the granola of the present invention, the small particle size cereal preferably includes at least two types of small particle size cereals having different long side particle sizes. Such aspects will be explained in detail in the next section.

[First small particle size cereal and second small particle size cereal]
As described above, according to a preferred embodiment of the granola of the present invention, the small particle size cereal is composed of at least two types of small particle size cereals having different long side particle sizes (first and second small size cereals, respectively). ) is preferably included. In this aspect, the "first small grain size cereal" refers to a cereal with a long side grain size of more than 1.5 mm and less than 5 mm, and the "second small grain size cereal" refers to a cereal with a long side grain size of 8 mm. Serials with a diameter greater than 12mm and less than 12mm.

Although the content of the first small particle size cereal in the granola of this embodiment is not limited, it usually accounts for 10% by mass or more, particularly 11% by mass or more, and even 12% by mass or more of the whole granola. Preferably, it usually accounts for 70% by mass or less, particularly preferably 50% by mass or less, and even more preferably 40% by mass or less. If the content of the first small-grain cereal is less than the lower limit, the ratio of the second small-grain cereal, which has a small difference in particle size from the large-grain cereal, will be relatively excessive, and the cereal and bean fermentation will occur. There are cases where the texture is monotonous and there is no difference in texture from food. On the other hand, if the content of the first small-grain cereal exceeds the upper limit, the ratio of the first small-grain cereal, which has a large difference in particle size from the large-grain cereal, becomes relatively excessive, and the fermented bean food The balance may be disrupted and it may be difficult to eat.

Although the content of the second small particle size cereal in the granola of this embodiment is not limited, it usually accounts for 20% by mass or more, particularly 25% by mass or more, and even 30% by mass or more of the whole granola. Preferably, it usually accounts for 80% by mass or less, particularly preferably 78% by mass or less, and even more preferably 75% by mass or less. If the content of the second small-grain cereal is less than the lower limit, the ratio of the first small-grain cereal, which has a large difference in particle size from the large-grain cereal, will be relatively excessive, resulting in a fermented bean food. The balance may be disrupted and it may be difficult to eat. On the other hand, if the content of the second small-grain cereal exceeds the upper limit, the ratio of the second small-grain cereal, which has a small difference in particle size from the large-grain cereal, becomes relatively excessive. There may be no difference in texture from fermented foods, resulting in a monotonous texture.

That is, in the granola of this embodiment, in addition to adjusting the respective contents of the small particle size cereal and the large particle size cereal within the above ranges, the contents of the first small particle size cereal and the second small particle size cereal are adjusted. It is more preferable to adjust the respective contents within the above ranges because the resistance during mastication changes more complexly and a good texture is obtained.

In the granola of this embodiment, the first and second small particle diameter cereals may each be made of one type of cereal, or may be a mixture of two or more types of cereal. When either the first or second small particle size cereal is a mixture of two or more types of cereals, the combination and ratio thereof are also not limited and are arbitrary.

[Grain raw material for cereals]
In the granola of the present invention, the grains used as raw materials for the small grain cereal and the large grain cereal are not limited, and any grain can be used. In addition, in this specification, "cereal" means a general term for edible plants whose starchy seeds are mainly edible. Examples include cereals (e.g., Poaceae, Amaranthaceae, Polygonaceae, Quinoaceae, Chenopodiaceae, etc.), legumes (all seeds of edible plants in the Fabaceae family), nuts and seeds (e.g., Rosaceae, Walnutaceae, Betulaceae, Sumacaceae, etc.). Department, etc.). Specific examples of cereals include rice, wheat, barley, oats, millet, pearl barley, quinoa, millet, millet, amaranth, millet, pearl barley, corn, and the like. Specific examples of beans include soybeans (including edamame) and adzuki beans. Specific examples of seeds include almonds, walnuts, hazelnuts, pistachios, cashew nuts, and the like. There are no particular restrictions on the manner in which the grains are processed. Examples include heating (roasting, boiling, etc.), flaking, puffing, pulverization after film formation, and a combination of two or more of these processes.

However, in the granola of the present invention, it is preferable that the small grain size cereal is derived from a raw material selected from cereals, and the large grain size cereal is derived from a raw material selected from seeds (preferably almonds, etc.). Examples of grains that can be used as raw materials for small-grain cereals include quinoa, oats, barley, wheat, millet, millet, and amaranth. Examples of seeds and nuts that can be used as raw materials for large grain cereals include almonds, walnuts, hazelnuts, pistachios, and cashew nuts.

Further, in the above embodiment in which the small particle size cereal includes first and second small particle size cereals, it is preferable that both the first and second small particle size cereals are derived from raw materials selected from cereals. Examples of grains that can be used as raw materials for the first small-grain cereal include quinoa, millet, millet, and amaranth, which have relatively small seed grain sizes. Examples of grains that can be used as raw materials for the second small-grain cereal include oats, barley, and the like.

[Cereal coating layer]
The cereal in the granola of the present invention has a coating layer. Preferably, the coating layer contains fruit juice. By forming a coating layer containing fruit juice around the cereal, it is possible to impart not only sweetness but also a good flavor with a complex aroma and sourness. On the other hand, if a coating layer is formed using only a sugar solution, for example, without using fruit juice, the sweetness may become sticky and the sweetness may remain after eating.

The type of fruit juice contained in the cereal coating layer is not limited, but examples include fruit juices of grapes, apples, pineapples, tangerines, dates, oranges, peaches, lychees, strawberries, passion fruit, mangoes, etc. It will be done. These may be used alone or in combination of two or more in any ratio.

When the cereal coating layer contains fruit juice, other ratios are not particularly limited. However, the coating is applied so that the proportion of fruit juice in the entire granola after processing of the present invention is usually 10% by mass or more, especially 11% by mass or more, and usually 40% by mass or less, especially 39.1% by mass or less. It is preferable to adjust the proportion of fruit in the layers. If the proportion of fruit juice is below the lower limit, the sweetness from the fruit juice may become sticky, and the sweetness may remain after ingestion. Although the concentration ratio of the fruit juice to be added does not matter, it is preferable to use concentrated fruit juice because it is possible to impart an appropriate sugar content with the fruit juice alone.

Other ingredients that the cereal coating layer may contain include salt (e.g., table salt), fats and oils (e.g., olive oil, sesame oil, salad oil, butter, etc.), sugars (e.g., glucose, fructose, sugar, etc.). , each component listed in [Other components] below. These may be used alone or in combination of two or more in any ratio.

[Salt content]
One of the characteristics of the granola of the present invention is that the salt content is within a predetermined range.

Specifically, the lower limit of the salt content of the granola of the present invention is 0% by mass or more. Among these, it is preferably 0.15% by mass or more, more preferably 0.3% by mass or more. If the salt content is below the lower limit, the flavor of the granola may not be satisfying.

On the other hand, the upper limit of the salt content of the granola of the present invention is 2.5% by mass or less. Among these, it is preferably 2.3% by mass or less, more preferably 2.0% by mass or less. If the salt content exceeds the above upper limit, the balance with sweetness may be lost and good taste may not be obtained.

In the present invention, the salt content of granola is measured by diluting the granola to be measured by adding 9 times the mass of water, stirring for 5 minutes or more, filtering using filter paper, and measuring the filtrate by the Mohr method. The measurement is performed using a salinity meter capable of measuring chloride ions, and the obtained measurement value is multiplied by 10. The salinity meter is not particularly limited as long as it can measure chloride ions by the Mohr method, and for example, SAT-210 (manufactured by DKK Toa) can be mentioned.

[Brix value]
One of the characteristics of the granola of the present invention is that the Brix value measured by the method described below is within a predetermined range.

Specifically, the lower limit of the Brix value of the granola of the present invention is 12 or more. Among these, it is preferably 14 or more, more preferably 15 or more. If the Brix value is below the lower limit, the bitterness of the fermented bean food may not be sufficiently masked.

On the other hand, the upper limit of the Brix value of the granola of the present invention is 45 or less. Among these, it is preferably 40 or less, more preferably 35 or less. If the Brix value exceeds the upper limit, the sweetness may become sticky and remain behind, which may impair the taste.

In addition, in the present invention, the Brix value of granola is measured by adding twice the mass of water to the granola to be measured, and measuring the Brix value in a state where the sugar content is eluted into the water by thoroughly mixing the granola to be measured. This will be done by multiplying the measured value by three times. There are no restrictions on the device used to measure the Brix value, but a sugar meter (PR-201R (ATAGO)) or the like can be used.

[Sugar salt ratio]
In the granola of the present invention, the ratio of the salt content to the Brix value (salt content/Brix value: sometimes referred to as "sugar salt ratio") is preferably within a predetermined range. Specifically, the lower limit of the sugar salt ratio of the granola of the present invention is usually 0 or more, preferably 0.01 or more, and more preferably 0.03 or more. If the sugar-salt ratio is less than the lower limit, the sugar content will be too much compared to the salt content, and the sweetness will become sticky and remain behind, which may impair the taste. On the other hand, the upper limit of the sugar concentration is usually 0.2 or less, preferably 0.15 or less, and more preferably 0.11 or less. When the sugar-salt ratio exceeds the upper limit, the sugar content becomes too small relative to the salt content, and the bitterness of the fermented bean food may not be sufficiently masked.

[Specific aroma component content]
The granola of the present invention contains at least one, preferably at least two of furfural, 5-methyl-2-furaldehyde, and 2-acetylfuran (these are collectively referred to as "specific aroma components"). More preferably, the contents of all three types are within the predetermined ranges described below.

Specific aroma components are measured by injecting them into GC-MS using the direct headspace method. Examples of equipment used include Gestel's one-dimensional and two-dimensional switching GC-MS (GC section: HP7890 Series GC System connected to LTM series II (both manufactured by Agilent), injection port: TDU2/CIS4 (Gestel), Auto sampler: MPS (Gestel).

Specifically, the furfural content (x) of the granola of the present invention is usually 130 μg/kg or more, preferably 140 μg/kg or more, and more preferably 150 μg/kg or more, and usually 2000 μg/kg or less, especially 1500 μg /kg or less, more preferably 1200 μg/kg or less. If the furfural content (x) is less than the above-mentioned lower limit, the baked flavor may not be sufficiently imparted by the specific aroma component, and the fermented bean food may remain with an unpleasant flavor. On the other hand, if the furfural content (x) exceeds the above upper limit, the aroma of the specific aroma component itself may become too strong, resulting in a burnt odor.

Further, the 5-methyl-2-furaldehyde content (y) of the granola of the present invention is usually 4 μg/kg or more, preferably 5 μg/kg or more, more preferably 6 μg/kg or more, and usually 50 μg/kg or more. kg or less, preferably 35 μg/kg or less, more preferably 25 μg/kg or less. If the 5-methyl-2-furaldehyde content (y) is less than the above-mentioned lower limit, the baked flavor may not be sufficiently imparted by the specific aroma component, and the fermented bean food may remain with an unpleasant flavor. On the other hand, if the 5-methyl-2-furaldehyde content (y) exceeds the above upper limit, the aroma of the specific aroma component itself may become too strong, resulting in a burnt odor.

Further, the 2-acetylfuran content (z) of the granola of the present invention is usually 8 μg/kg or more, preferably 9 μg/kg or more, more preferably 10 μg/kg or more, and usually 100 μg/kg or less, especially It is preferably 75 μg/kg or less, more preferably 60 μg/kg or less. If the 2-acetylfuran content (z) is less than the above-mentioned lower limit, the baked flavor may not be sufficiently imparted by the specific aroma component, and the fermented bean food may remain with an unpleasant flavor. On the other hand, if the 2-acetylfuran content (z) exceeds the above upper limit, the aroma of the specific aroma component itself may become too strong, resulting in a burnt odor.

That is, by setting the content of each of these specific aroma components within the above ranges, it is possible to appropriately impart a good baked flavor, and it is possible to suppress the unpleasant flavor of fermented foods without giving a burnt smell. It becomes possible.

[Other ingredients]
The granola of the present invention may contain other ingredients. Examples include, but are not limited to, salt, sugars such as white sugar, basic seasonings such as miso, vinegar, mirin, soy sauce, natural seasonings obtained from livestock products, agricultural products, marine products, etc., and water. , alcohol, flavor seasonings, sweeteners, spices, quality improvers, fragrances, preservatives, stabilizers, colorants, emulsifiers, antioxidants, and the like. Any one of these components may be used alone, or two or more may be used in combination in any combination and ratio. Further, crushed pieces of extremely small particle size obtained by contacting and pulverizing individual granolas may be contained.

[Granola manufacturing method]
The method for producing the granola of the present invention is not limited and can be produced by any method. As an example, a mixture of a small particle size cereal (in the case of an embodiment including the first and second small particle size cereals, the first and second small particle size cereals) and a large particle size cereal may be coated. An example of this method is to immerse the layer in a heated solution (coating solution) containing the components of the layer and cool it to solidify it to form a coating layer to cover the cereal. The coating solution may contain at least sugar as a component of the coating layer, but may further contain other components such as salt. By adopting such a method, it is possible to improve the bitterness and harshness of the aftertaste of fermented foods. Such a granola manufacturing method of the present invention also constitutes one aspect of the present invention.

The coating solution is preferably a solution in which salt is dissolved in fruit juice. Such a solution in which salt is dissolved in fruit juice usually contains sugar in addition to salt, but by adjusting the salt and sugar contents of such a solution, the salt and sugar content of the resulting cereal coating layer can be adjusted. It is possible to adjust each content of granola, and in turn, it is possible to adjust each content of salt and sugar of the whole granola. Further, by using a solution in which salt is dissolved in such fruit juice, it becomes easy to adjust specific aroma components.

In addition to the step of covering the cereal with such a coating layer, additional steps such as heating, sterilization, drying, etc. may be carried out to reduce the moisture content of granola to approximately 3-5%, if necessary. may be implemented.

[Fermented bean food]
The granola of the present invention is eaten with fermented bean foods. By eating the granola of the present invention together with a fermented bean food, it becomes possible to mask the unpleasant flavor of the fermented bean food and to enhance its good flavor.

The type of fermented bean food eaten with the granola of the present invention is not limited, but examples include natto, tempeh, and miso. There is no limitation on the type of microorganism used for fermentation, and examples include Bacillus natto, lactic acid bacteria, and Aspergillus aspergillus. There are no limitations on the types of beans used for fermentation, and examples include soybeans, chickpeas, and adzuki beans. Among them, natto is preferred from the viewpoint of harmony of flavor.

The fermented bean food eaten with the granola of the present invention preferably has low stringiness. Ordinary natto with high stringiness remains sticky even when mixed with granola, making it difficult to eat casually as a snack, whereas fermented soybean foods with low stringiness can be used as snacks or at the office. This is suitable for occasions such as lunch.

A low stringiness fermented bean food may be one that has suppressed stringiness compared to conventional fermented bean foods, but specifically, low stringiness measured under [Condition A] below. It is preferable that the spinnability of the natto is within a predetermined range.

[Condition A] When two beans of the sample fermented bean food are pressed closely together and only one bean is pulled upward at a speed of 100 mm/min, the γ- produced between the two beans. Distance until a thread made mainly of polyglutamic acid breaks.

Specifically, the upper limit of stringiness of the fermented bean food is usually 50 mm or less, preferably 40 mm or less, and more preferably 35 mm or less. If the stringiness exceeds the upper limit, the granola may remain sticky even when mixed with the granola of the present invention, and may not be easily eaten as a snack. On the other hand, the lower limit of stringiness is not limited, but from the viewpoint of maintaining the unique taste of fermented bean foods, it is usually 0.5 mm or more, especially 0.7 mm or more, and even 1.0 mm or more. It is preferable.

Specific examples of such low-stringiness fermented bean foods include natto that has been fermented with natto bacteria in a very short period of time to have low stringiness; Examples include natto with low stringiness using natto bacteria. Specifically, natto produced using Bacillus subtilis MIZ-21800 strain and MIZ-21801 strain can be mentioned. Both strains are natto bacteria strains obtained through in-house breeding and selection from natto bacteria strains owned by the company, and as of November 27, 2019, they have been registered with the National Institute of Technology and Evaluation (NPMD). 292-0818 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan), with accession numbers NITE BP-03082 (Identification indication: MIZ-21800) and NITE BP-03083 (Identification indication: MIZ-21801), respectively. (Both strains may be referred to as "specific strains" as appropriate). When these specific bacterial strains are used, natto with low stringiness can be easily produced even when natto is produced using a normal fermentation time.

In addition, when fermentation using Bacillus natto is carried out in a very short period of time as described above, the grassy odor of the soybeans cannot be removed and the flavor becomes immature, so it is necessary to use the specific bacterial strain mentioned above, which has low spinnability when producing natto. Natto that has been adjusted to have a better taste.

Alternatively, a fermented bean food having a desired stringiness may be prepared by mixing fermented bean foods having different stringability.

Although the mixing ratio of the granola of the present invention and the fermented bean food is not limited, it is preferable that the granola and the fermented bean food be mixed and eaten at a predetermined mass ratio. Specifically, the ratio of (mass of granola of the present invention): (mass of low stringiness fermented bean food) is usually 1:1 or more, especially 1:1.5 or more, and even 1:2 or more. It is preferable. If the mass ratio is less than the lower limit, the amount of fermented bean food may be excessive relative to granola, and an unpleasant aftertaste of beans may remain. On the other hand, the upper limit of the mass ratio is usually 1:8 or less, particularly preferably 1:7 or less, and more preferably 1:6 or less. When the mass ratio exceeds the upper limit, the amount of granola becomes excessive relative to the fermented bean food, and the good flavor of the beans may not be sufficiently felt.

[Seasoning liquid]
In addition to the fermented bean food, the granola of the present invention may be mixed with a seasoning liquid and eaten. Although the composition of the seasoning liquid is not limited, examples thereof include an aqueous solution in which components such as seasonings are dissolved in water. Examples of the ingredients of such a seasoning liquid include salt, sugars such as white sugar, basic seasonings such as miso, vinegar, mirin, and soy sauce, natural seasonings obtained from livestock products, agricultural products, marine products, etc., water, alcohol, Examples include umami seasonings, sweeteners, spices, quality improvers, fragrances, preservatives, stabilizers, colorants, emulsifiers, antioxidants, and the like. Any one of these components may be used alone, or two or more may be used in combination in any combination and ratio. It is preferable that such a seasoning liquid has an appropriate viscosity in order to give cohesiveness to the entire fermented bean food content, and one that has bright brightness and chroma in order to improve the appearance. Examples of such seasoning liquids include seasoning liquids mainly based on vegetables and fruits such as tomatoes, corn, and apples, and seasoning liquids mainly based on milk and soybean milk.

[Food for preparation before use]
Another aspect of the present invention is a product comprising the granola and the fermented bean food (and optionally a seasoning liquid) of the present invention, and which is eaten by mixing the granola and the fermented bean food (and optionally the seasoning liquid). The present invention relates to a ready-to-prepare food (suitably referred to as "the ready-to-use food of the present invention").

Details of the granola, fermented bean food, and seasoning liquid of the present invention and their mixing ratio are as described above.

The granola and fermented bean food (and optionally the seasoning liquid) of the present invention are usually packaged in individual containers, and if necessary, are further packaged in a single container for the ready-to-use preparation of the present invention. Preferably, it is provided as a food. When eating, the granola and fermented bean food (and optionally the seasoning liquid) of the present invention are taken out of their respective containers, mixed, and eaten.

The ready-to-use food of the present invention may further contain arbitrary components. Examples of other ingredients include noodles, vegetable solids, and the like. Such optional other ingredients may be further packaged in a separate container, or may be packaged together with the granola or fermented bean food (or optionally, seasoning liquid) of the present invention.

The ready-to-use food of the present invention may have a label on any container explaining how to take out, mix, and eat the granola and fermented bean food (and optionally the seasoning liquid) of the present invention. Often, it may be included in the container as a separate insert.

Hereinafter, the present invention will be explained in more detail based on Examples, but these Examples are merely examples shown for convenience for explanation, and the present invention is not limited to these Examples in any way. It's not something you can do.

[Sample preparation]
(Preparation of granola sample)
According to the composition shown in Table 1 below, granola samples of Examples a1 to a11 and Comparative Examples b1 to b5 were prepared by the procedure shown below.

Note that for Comparative Example b1, a commercially available granola sample (Frugra (registered trademark) (Calbee)) was used as it was, so the detailed composition ratio was unknown. However, according to the manufacturer's internet website, the ingredients are as follows.
Oats, rye flour, sugar, dried fruits (papaya, raisins, apples, strawberries), wheat flour, coconut, maltodextrin, vegetable oil, rice flour, soluble dietary fiber, corn flour, pumpkin seeds, almonds, salt, wheat bran , brown rice flour/glycerin, modified starch, sodium iron citrate, emulsifier, acidulant, antioxidant (vitamin E, rosemary extract), niacin, calcium pantothenate, sodium caseinate (milk derived), vitamin A, vitamin B6 , vitamin B1, folic acid, vitamin D, vitamin B12.”

(1) Dried products of quinoa puffs (mainly particle size 2 to 3 mm), oats (mainly particle size 5 to 7 mm), and almonds (mainly particle size 10 to 15 mm) at the mass ratios shown in Table 1 below. Combine and mix so that

(2) After mixing a sugar salt solution (see Table 1 below for the mass ratio of fruit juice, olive oil, and salt) in which salt is dissolved in a mixture of grape juice and olive oil, the water content is reduced by approximately 10% by heating on a gas stove. boiled until. (See Table 1 below for the amount of water loss)

(3) The sugar salt solution of (2) heated to 60° C. was sprayed onto the granola material of (1) and drum-mixed for 1 minute, so that the surface of the granola material was coated with the sugar salt solution.

(4) The granola material impregnated with the sugar salt solution of (3) above was baked in an oven adjusted to 120 to 130°C for 20 minutes to 30 minutes.

Regarding Examples a9 to a11, specific aroma components diluted with water to a high concentration were added to the baked granola at concentrations shown in Table 1 below. The following standard substances were used as specific aroma components.
・Furfural (CAS No. 98-01-1; manufactured by Tokyo Chemical Industry Co., Ltd.)
・5-Methyl-2-furaldehyde (CAS No. 620-02-0; manufactured by Tokyo Chemical Industry Co., Ltd.)
・2-Acetylfuran (CAS RN 1192-62-7; manufactured by Tokyo Kasei Kogyo)

(Preparation of fermented bean food sample)
Natto (fermented soybean food) samples of Preparation Examples 1 to 3 were prepared according to the procedure shown below.

First, the raw material, extremely small dried whole soybeans, was lightly washed with water and soaked in water at room temperature (approximately 25°C) overnight to allow the soybeans to fully absorb water, and then drained.

Subsequently, the soaked soybeans were subjected to a steaming process. Specifically, soaked soybeans were placed in a metal container, placed in a steamer (test steamer made by Harada Sangyo), heated to 98°C, maintained at 0.08MPa for 10 minutes, and then heated to 0.08MPa for 6 minutes. The pressure was increased to 20 MPa, maintained at 0.20 MPa for 30 seconds, further depressurized to 0.14 MPa over 14 minutes, and then steamed under the conditions of depressurizing to atmospheric pressure.

After completing the steaming according to the above procedure, each of the steamed soybeans was subjected to natto fermentation according to the following procedure. As natto bacteria, commercially available natto bacteria (pure culture of natto bacteria (Miyagino) (manufactured by Miyagino Natto Manufacturing Co., Ltd.)) and Bacillus subtilis, a selective breeding strain that can easily produce natto with low stringiness. subtilis) MIZ-21800 strain (NITE BP-03082).

These Bacillus natto strains were inoculated into 10 mL/test tube of the spore-forming medium (YE) shown in Table 2 below, and cultured with shaking at 37° C. and 150 rpm for 24 hours. The obtained spore suspension culture solution itself was used as a starter for Bacillus natto, diluted to give 5000 Bacillus natto spores per gram of steamed soybeans, and then inoculated.

45 g of each steamed soybean inoculated with Bacillus natto spores was placed in a polystyrene natto container, covered with a lid, and fermented in a natto fermentation chamber (test fermentation chamber manufactured by Harada Sangyo). The temperature and time set in the fermentation chamber were first at 50°C for 11 hours for Preparation Example 1, then at 60°C for 1.5 hours, and for Preparation Examples 2 and 3 at 39°C for 18 hours.

After completing the fermentation process, each sample was cooled and aged in a refrigerator at 4° C. for 3 days or more to obtain natto samples of Preparation Examples 1 to 3. In addition, natto samples of Preparation Examples 4 to 9 were prepared by mixing the natto samples of Preparation Examples 1 and 3 at the ratios shown in Table 4 below.

The obtained natto samples of Preparation Examples 1 to 9 were subjected to the stringability measurement described below and a sensory test in a state where they were mixed with a granola sample.

[Measurement of physical properties/characteristics]
(Measurement of cereal mixture ratio based on long side particle size type)
The granola samples of each Example and Comparative Example were divided by type of cereal material, and based on the length of the long side (long side particle size), the first small particle size cereal (long side particle size of more than 1.5 mm) was classified. 5 mm), a second small grain size cereal (long side grain size of more than 8 mm and less than 12 mm), and large grain size cereal (long side grain size of more than 12 mm and less than 20 mm). In addition, the mass was measured for each type of cereal material classified by particle size, and the mass ratio was calculated.

(Measurement of cereal mixture ratio based on mesh size)
The granola samples of each example and comparative example were prepared with a mesh size of 5.6 mm (3.5 mesh), a mesh size of 4.0 mm (4.7 mesh), a mesh size of 2.36 mm (7.5 mesh), and a mesh size of 1. The granola was sequentially passed through .7 mm (10 mesh) metal sieves, the mass of the granola remaining on each sieve was measured, and the mass ratio for each mesh size was calculated. All sieves used were test sieves manufactured by Nonaka Rikaki Seisakusho that conformed to the mesh size specified in JIS Z 8801-1.

(Measurement of Brix value)
Since the sugar content of a granola sample cannot be measured in its solid form, it was measured using the following procedure. To the granola samples of each Example and Comparative Example, add twice the amount of water by mass, mix thoroughly, dissolve the sugar in the water, and then measure the Brix value using the resulting solution. It was converted to 3 times. The Brix value was measured using a sugar content meter PR201-R (ATAGO).

(Measurement of salt content)
Granola samples of each Example and Comparative Example were prepared by the following method, and the chloride ion content in the water eluted from the samples was measured and converted to salt content.

That is, after diluting the granola to be measured by adding 9 times the mass of water, stirring for more than 5 minutes, filtering with filter paper (No. 2), the salt in the filtrate can be measured for chloride ions using the Mohr method. The values measured with a salinity meter SAT-210 (manufactured by DKK Toa) were multiplied by 10.

(Measurement of aroma components)
By injecting the granola samples of each Example and Comparative Example into a GC-MS using the direct headspace method, specific aroma components (furfural, 5-methyl-2-furaldehyde, and 2-acetyl Furan) content was measured.

The measurement equipment is Gestel's 1-dimensional 2-dimensional switching GC-MS (GC section: HP7890 Series GC System connected to LTM series II (both made by Agilent), inlet: TDU2/CIS4 (Gestel), autosampler: MPS (Gestel)) was used.

Injection of the sample into the instrument was performed using the direct headspace method. Specifically, 1.5 g of each sample was weighed into a 10 mL flat-bottomed vial, sealed, and volatilized with a 60 mL nitrogen gas purge. After that, injection treatment was performed using a thermal desorption system under the following conditions.

[GC-MS conditions (DHS (dynamic head space) injection method)]
・Equipment: Agilent 7890B (GC), 5977B (MS), Gestel autosampler MPS (MultiPurpose Sampler)
・Adsorption resin: Tenax
・Incubation temperature: 80℃
・Nitrogen gas purge amount: 60mL
・Nitrogen gas purge flow rate: 10mL/min

As a capillary column, DB-WAX (length 30 m, inner diameter 250 μm, film thickness 0.25 μm, for LTM) (manufactured by Agilent) was used as a one-dimensional column. Helium was used as a carrier gas.

The sample injection conditions were as follows.
・CIS4:
Hold at 10°C for 0.5 min, then increase the temperature to 240°C at 720°C/min.
・TDU2:
Hold at 30°C for 0.2 minutes, then increase the temperature to 240°C at 240°C/min.

In the measurement, injection was performed under the above-mentioned injection conditions, and then separation was performed using a one-dimensional column, and the sample was subjected to selected ion detection (SIM) mode. Note that the column oven conditions for DB-WAX (one-dimensional column) were as follows.
・DB-WAX (one-dimensional column):
Hold at 40°C for 3 minutes, then raise the temperature to 240°C at 5°C/min and hold for 7 minutes.

For each measurement sample, select ion detection (SIM) mode is used to determine the absolute concentration of the measurement sample from the area of the quantification ion when 2 mL of a solution of standard substances with the components listed in Table 3 below diluted with water is measured in the same manner as the sample. Calculated using the calibration curve method. As the standard substance, the same standard substance used for addition to the samples in Examples a9 to a11 was used.

(Measurement of stringability)
The stringability of the natto (fermented soybean food) samples of each preparation example was measured under room temperature conditions by pressing two beans of each sample closely together, then pulling just one bean at a speed of 100 mm/min. This was done by measuring the distance until a thread consisting mainly of γ-polyglutamic acid formed between two beans broke when the beans were pulled upward. For the measurement, a digital force gauge (model number FGP-0.5 (manufactured by Nidec-Shimpo Corporation)) and a force cage stand (model number FGP-50E (manufactured by Nidec-Shimpo Corporation)) were used.

[sensory evaluation]
(Selection of sensory inspector)
Each sensory evaluation was conducted by three sensory testers who had undergone the following training.

The sensory testers conducted the following discrimination training in A) and B) and selected those with particularly excellent performance.
A) For the five tastes (sweet taste: sugar taste, sour taste: tartaric acid taste, umami taste: monosodium glutamate taste, salty taste: taste of sodium chloride, bitter taste: taste of caffeine), each aqueous solution with a concentration close to the threshold value of each component was prepared. A taste discrimination test that accurately identifies each flavor sample from a total of 7 samples prepared one by one and two samples of distilled water added.
B) Concentration difference discrimination test that accurately identifies the concentration differences between five types of saline solutions and acetic acid aqueous solutions with slightly different concentrations.

(Sensory test items)
A mixture in which the granola samples of Examples a1 to a11 and Comparative Examples b1 to b5 and the fermented bean food samples of Preparation Examples 1 to 9 were mixed in the combinations shown in test sections aa1 to aa15 and bb1 to bb5 in Table 6 below. A sample was prepared and subjected to a sensory test. The sensory evaluation items were as follows. For each item, each sensory tester evaluates each mixed sample in 0.5-point increments within the range of 1 to 5, averages the results, rounds the obtained average score to the second decimal place, and calculates the final score. The score was set as follows.

・Aftertaste of fermented bean food/granola mixed sample:
5 The bitterness and acrid aftertaste characteristic of fermented bean foods are not felt at all, which is very preferable.
4. The aftertaste characteristic of fermented bean foods is slightly bitter and acrid, which is preferable.
3 A certain degree of bitterness and acrid aftertaste characteristic of fermented bean foods can be felt.
2 The aftertaste characteristic of fermented bean foods is somewhat strong and undesirable.
1. The aftertaste that is characteristic of fermented bean foods is strongly bitter and harsh, which is extremely undesirable.

・Texture of fermented bean food/granola mixed sample:
5 The gradual change in resistance during chewing is strongly felt and is very preferable.
4 Gradual changes in resistance during mastication are clearly felt.
3 I can feel the gradual change in resistance during chewing.
2. Gradual changes in resistance during mastication are hardly felt, which is unfavorable.
1. Gradual changes in resistance during chewing are not felt at all, and the texture is monotonous, which is extremely undesirable.
Note that "gradual change in resistance during mastication" refers to a gradual change in resistance during mastication that is felt due to the inclusion of multiple food materials having a texture different from that of general fermented bean foods.

[result]
The composition and physical properties of the granola samples of Examples a1 to a11 and Comparative Examples b1 to b5 are shown in Table 4 below, and the manufacturing method, composition, and physical properties of the natto (fermented soybean food) samples of Preparation Examples 1 to 9 are shown in Table 5 below. The blending ratio and sensory evaluation results of each mixed sample are shown in Table 6 below.

As is clear from Table 6, the evaluations of test plots aa1 to aa15, which are combinations of Examples a1 to a11 and Preparation Examples 1, 3, and 8, were excellent with 3 points or more for both evaluation items. On the other hand, in the evaluation of test plots bb1 to bb5, which are combinations of Comparative Examples b1 to b5 and Preparation Example 1, at least one of both evaluation items was less than 3 points.

The present invention can be widely applied to improving the palatability of fermented bean foods in general, and its utility value is extremely large.

Claims (14)

A food comprising granola containing cereal covered with a coating layer and a fermented bean food ,
The granola satisfies (a) to (b) below , and further satisfies at least one of (g1) to (g3).
(a) In the granola, the mass proportion of the granola with a mesh opening of 5.6 mm is 10% or more and 70% or less, and the mass proportion of the granola with a mesh opening of 5.6 mm and a mesh opening of 4.0 mm is 5% or more 50% or less, the mass percentage of granola with a mesh opening of 4.0 mm and a mesh opening of 2.36 mm is 10% or more and 50% or less, and the mass percentage of granola with a mesh opening of 2.36 mm and a mesh opening of 1.7 mm is on. is 5% or more and 35% or less.
(b) The salt content of the granola is 2.5% by mass or less, and the Brix value is 12 or more and 45 or less.
(g1) Furfural content (x) is 130 μg/kg or more and 2000 μg/kg or less.
(g2) 5-methyl-2-furaldehyde content (y) is 4 μg/kg or more and 50 μg/kg or less.
(g3) 2-acetylfuran content (z) is 8 μg/kg or more and 100 μg/kg or less. The food product according to claim 1 , wherein the granola further satisfies the following .
(c) The cereals include small grain cereals with a long side grain size of more than 1.5 mm and less than 12 mm, and large grain cereals with a long side grain size of more than 12 mm and less than 20 mm. The food product according to claim 2 , wherein the granola further satisfies the following .
(d) The small particle size cereal accounts for 30% by mass or more and 90% by mass or less of the entire granola, and the large particle size cereal accounts for 10% by mass or more and 70% by mass or less of the entire granola. The food according to claim 2 or 3 , wherein the granola further satisfies the following .
(c') The small grain size cereals include a first small grain size cereal whose long side grain size is more than 1.5 mm and less than 5 mm, and a second small grain size cereal whose long side grain size is more than 8 mm and less than 12 mm. including. The food according to claim 4 , wherein the granola further satisfies the following .
(d') The first small particle size cereal accounts for 10% to 70% by mass of the entire granola, and the second small particle size cereal accounts for 20% to 80% by weight of the entire granola. occupy The food according to any one of claims 3 to 5 , wherein the granola further satisfies the following .
(e) The small grain size cereal is derived from a raw material selected from cereals, and the large grain size cereal is derived from a raw material selected from nuts and seeds. The food according to any one of claims 1 to 6 , wherein the granola further satisfies the following .
(f) The coating layer of the cereal contains fruit juice, and the proportion of the fruit juice in the entire granola is 10% by mass or more and 40% by mass or less. The food according to any one of claims 1 to 7 , which further satisfies the following.
(h) The granola and the fermented bean food are mixed in a mass ratio of 1:1 to 1:8 and eaten. The food according to any one of claims 1 to 8 , which further satisfies the following.
(i) The fermented bean food is natto. The food according to any one of claims 1 to 9 , which further satisfies the following.
(j) The stringability of the fermented bean food measured under [Condition A] below is 0.5 mm or more and 50 mm or less.
[Condition A] When two beans of the sample fermented bean food are pressed closely together and only one bean is pulled upwards at a speed of 100 mm/min, the γ produced between the two beans is Distance until a thread made mainly of polyglutamic acid breaks. The food according to any one of claims 1 to 10, further comprising a seasoning liquid, and is eaten by mixing the seasoning liquid with the fermented bean food and the granola. Granola used in the food according to any one of claims 1 to 10,
A granola that satisfies (a) to (b) below and further satisfies at least one of (g1) to (g3).
(a) In the granola, the mass proportion of the granola with a mesh opening of 5.6 mm is 10% or more and 70% or less, and the mass proportion of the granola with a mesh opening of 5.6 mm and a mesh opening of 4.0 mm is 5% or more 50% or less, the mass percentage of granola with a mesh opening of 4.0 mm and a mesh opening of 2.36 mm is 10% or more and 50% or less, and the mass percentage of granola with a mesh opening of 2.36 mm and a mesh opening of 1.7 mm is on. is 5% or more and 35% or less.
(b) The salt content of the granola is 2.5% by mass or less, and the Brix value is 12 or more and 45 or less.
(g1) Furfural content (x) is 130 μg/kg or more and 2000 μg/kg or less.
(g2) 5-methyl-2-furaldehyde content (y) is 4 μg/kg or more and 50 μg/kg or less.
(g3) 2-acetylfuran content (z) is 8 μg/kg or more and 100 μg/kg or less. 13. The method for producing granola according to claim 12 , comprising small grain cereals with a long side grain size of more than 1.5 mm and less than 12 mm , and large grain grains with a long side grain size of more than 12 mm and less than 20 mm. A method comprising coating the small and large grain cereals with a coating layer containing fruit juice by dipping the mixture of cereals in a heated solution containing fruit juice and cooling. 14. The method according to claim 13 , wherein the solution containing fruit juice is a solution further containing salt.