Topping food product, topping powder food product and production method thereof

Abstract

To provide a topping powder food product which can easily take dietary fibers by placing it on or sprinkling it on a dish and is delicious when eaten as it is.SOLUTION: In a slurry-like topping food product containing insoluble dietary fiber-containing powder food product and oil and fat, a mass ratio of the insoluble dietary fiber-containing powder food product to oil and fat is 1:0.3 to 2.5, and the total content of the insoluble dietary fiber-containing powder food product and fat and oil relative to the total mass of the topping food product is 70 to 100% by mass.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a topped food, a topped powdery or granular food, and a method for producing a topped powdery or granular food. [Background technology]

[0002] Okara, the residue left over from squeezing soy milk when making tofu, is produced in an amount of 700,000 tons per year, but only about 1% (7,000 tons) of it is used for food. Most of this 700,000 tons is either handed over free of charge by tofu shops to farmers and livestock farmers to be used as fertilizer or feed, or disposed of after paying a disposal fee, so there is a demand for upcycling of okara. Okara is the residue left over after soy milk has been extracted, but it is very nutritionally excellent. General analytical values for the dry matter include approximately 26% crude protein, approximately 13% crude fat, approximately 33% nitrogen-free soluble matter, and approximately 15% crude fiber. For this reason, powdered okara, which is made by drying and powdering okara, has traditionally been manufactured and sold and used as a food ingredient. However, as mentioned above, when eaten as is, it has a poor texture, being powdery, dry, and gritty, and also leaves an unpleasant sensation as if all the moisture in the mouth is absorbed, which are major issues and have prevented consumption from increasing. Similar poor texture and unpleasant sensations are also issues with powdered foods containing insoluble dietary fiber, such as wheat bran, bamboo fiber, apple fiber, citrus fiber, prune fiber, oat fiber, bagasse powder, sugar beet fiber powder, cellulose powder, prune residue, barley tea dregs, black tea dregs, green tea dregs, oolong tea dregs, shochu lees, beer lees, soybean husks, barley bran, rye bran, corn husks, and coffee grounds. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-41168 [Patent Document 2] Japanese Patent Application Laid-Open No. 2009-034007 [Patent Document 3] Patent Publication No. 2021-159077 Summary of the Invention [Problem to be solved by the invention]

[0004] To provide a powdery and granular topping food which can be easily taken in as insoluble dietary fiber by simply placing it on or sprinkling it on a dish and which can be eaten deliciously as it is. [Means for solving the problem]

[0005] The present inventors have found that the above-mentioned problems can be solved by adjusting the blending amounts of an insoluble dietary fiber-containing powdered food and an oil or fat. [1] A slurry topping food containing an insoluble dietary fiber-containing powdered food and fats and oils, wherein the mass ratio of the insoluble dietary fiber-containing powdered food to the fats and oils is 1:0.3-2.5, and the total content of the insoluble dietary fiber-containing powdered food and fats and oils relative to the total mass of the topping food is 70-100% by mass. [2] A topping powdery food in which the topping food described in [1] is coated with vitrified carbohydrates, and the total content of the insoluble dietary fiber-containing powdery food and fats and oils relative to the total mass of the topping powdery food is 11 to 91 mass%. [3] The powdery or granular topping food according to [2] above, wherein the mass ratio of the insoluble dietary fiber-containing powdery food to the carbohydrate is 1:0.2-15. [4] The topping food according to [1] or the topping powdery or granular food according to [2] or [3], wherein the insoluble dietary fiber-containing powdery food contains 32% or more by mass of dietary fiber in terms of solid content. [5] The topping food according to [1] above or the topping powdery granular food according to [2] or [3] above, wherein the insoluble dietary fiber-containing powdery food is at least one selected from the group consisting of dried powdered soybean pulp, wheat bran, bamboo fiber, apple fiber, citrus fiber, prune fiber, oat fiber, bagasse powder, sugar beet fiber powder, cellulose powder, prune residue, barley tea dregs, black tea dregs, green tea dregs, oolong tea dregs, shochu lees, beer lees, soybean husks, barley bran, rye bran, corn husks, and coffee grounds. [6] The topping food according to [1] above or the topping powdery or granular food according to [2] or [3] above, further containing a seasoning material. [7] The topping food according to [1] above or the topping powdery or granular food according to [2] or [3] above, for use by placing it on or pouring it over a dish. [8] (1) A step of heating and drying a mixture containing an insoluble dietary fiber-containing powdered food, a carbohydrate, and an oil or fat, and then cooling the mixture to vitrify the carbohydrate. A method for producing a powdery and granular food topping, comprising: [9] (2) The method according to [8] above, further comprising the step of crushing the mixture obtained in step (1). [Effects of the Invention]

[0006] According to the present invention, it is possible to provide a powdery and granular topping food which can be easily taken in by simply placing it on or sprinkling it on a dish and which is also tasty even when eaten as is. [Brief explanation of the drawings]

[0007] [Figure 1] 1 is a micrograph of the okara powder (dried powdered okara) used in the examples. [Figure 2] 1 is a micrograph of the powder obtained in Example 3. [Figure 3] 1 is a micrograph of the powder obtained in Example 8. DETAILED DESCRIPTION OF THE INVENTION

[0008] The topping food of the present invention contains a powdered food containing insoluble dietary fiber. The powdered food containing insoluble dietary fiber is not particularly limited, and for example, a food containing 32% or more dietary fiber by mass in terms of solid content can be used. Preferred examples of the powdered food containing insoluble dietary fiber include dried powdered soybean pulp, wheat bran, bamboo fiber, apple fiber, citrus fiber, prune fiber, oat fiber, bagasse powder, sugar beet fiber powder, cellulose powder, prune residue, barley tea dregs, black tea dregs, green tea dregs, oolong tea dregs, shochu lees, beer lees, soybean husks, barley bran, rye bran, corn husks, and coffee grounds. The content of the insoluble dietary fiber-containing powdered food in the topping food is preferably 30% by mass to 75% by mass, and more preferably 41% by mass to 67% by mass.

[0009] The topping food of the present invention contains oils and fats. The oils and fats are not particularly limited, and examples thereof include liquid oils such as corn oil, rapeseed oil, canola oil, soybean oil, safflower oil, rice oil, sesame oil, grapeseed oil, olive oil, perilla oil, cottonseed oil, kapok oil, linseed oil, mustard oil, almond oil, peanut oil, chicken oil, medium-chain triglyceride (MCT), peanut oil, and evening primrose oil. The oils and fats preferably contain oils and fats with a melting point of 40°C or lower. The oils and fats may be solid fats or mixtures of solid fats and liquid oils. The solid fats are not particularly limited, and examples thereof include palm oil, coconut oil, beef tallow, lard, fish oil, whale oil, milk fat, shea butter, cocoa butter, shortening, and coconut oil. Furthermore, processed oils and fats obtained by subjecting these liquid oils and solid fats to one or more treatments selected from hydrogenation, fractionation, and interesterification may also be used. In the topping food of the present invention, fats and oils are absorbed into the insoluble dietary fiber-containing powdered food, so that the conventional difficulty in eating is not felt when eating, and the food has a moist and easy-to-eat texture, making it a delicious insoluble dietary fiber-containing food. The content of fats and oils in the topping food is preferably 26% by mass to 70% by mass, and more preferably 33% by mass to 59% by mass. In the topping food, the mass ratio of the insoluble dietary fiber-containing powdered food to the fat or oil is 1:0.3 to 2.5, preferably 1:0.3 to 2.4, and more preferably 1:0.35 to 2.3. The total content of the insoluble dietary fiber-containing powdered food and the oil / fat relative to the total mass of the topping food is 70 to 100% by mass, preferably 73 to 87% by mass, and more preferably 75 to 83% by mass.

[0010] The topping food of the present invention is in a slurry state. Although a slurry generally refers to a state in which solids are mixed without dissolving in a fluid liquid, the topping food of the present invention also includes a state in which there is no fluidity and the liquid is held in the dietary fiber.

[0011] The powdery topping food of the present invention is a topping food coated with a vitrified carbohydrate. The carbohydrate is not particularly limited, and examples thereof include monosaccharides (glucose, fructose, galactose, mannose, tagatose, psicose, etc.), disaccharides (sucrose, maltose, lactulose, trehalose, isomaltulose, cellobiose, isomaltose, etc.), oligosaccharides (isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides, etc.), sugar alcohols (sorbitol, erythritol, xylitol, etc.), dextrin, and starch hydrolysates. When sweetness is not required or is not particularly important, it is preferable to use maltose or dextrin, which have a low sweetness, while when sweetness is required, it is preferable to use sucrose, glucose, fructose, etc. If the vitrified carbohydrate is one that easily absorbs moisture, it will turn into a rubbery state due to moisture in the air, so carbohydrates that do not easily absorb moisture, such as trehalose and isomaltulose, are more preferred. The sugar content in the powdery or granular topping food is preferably 9 to 89% by mass, and more preferably 11 to 84% by mass. In the powdery or granular food topping, the mass ratio of the insoluble dietary fiber-containing powdery food to the carbohydrate is preferably 1:0.2-15, and more preferably 1:0.25-10. In the powdery or granular topping food of the present invention, the outer surface of the easy-to-eat topping food is covered with vitrified carbohydrates, so that the food is not sticky and has physical properties suitable for sprinkling. Vitrification refers to a state in which substances such as carbohydrates become amorphous and lose their fluidity.

[0012] The oil and fat content in the powdery or granular topping food is preferably 5% by mass to 61% by mass, and more preferably 8% by mass to 49% by mass. In the powdery or granular food topping, the mass ratio of the insoluble dietary fiber-containing powdery food to the fat or oil is 1:0.3 to 2.5, preferably 1:0.3 to 2.4, and more preferably 1:0.35 to 2.3. The total content of the insoluble dietary fiber-containing powdered food and the oil / fat relative to the total mass of the topping powdered or granular food is 11 to 91 mass %, preferably 13 to 90 mass %, and more preferably 16 to 89 mass %. The content of the insoluble dietary fiber-containing powdered food in the topping powdered or granular food is preferably 5% by mass to 54% by mass, and more preferably 8% by mass to 50% by mass.

[0013] The topping food or powdery / granular topping food of the present invention may further contain a seasoning ingredient. By adding a seasoning ingredient, a desired amount can be easily added to a dish to impart a desired flavor and strength by simply sprinkling or sprinkling the desired amount on the dish. The seasoning ingredient is not particularly limited, and examples include salt, vinegar, umami seasonings, fermented foods such as yogurt and cheese, fermented seasonings such as soy sauce and miso, sauces, mayonnaise, ketchup, garlic, onion, celery, bouillon, consommé, spices, yeast extract, and flavorings. The content of the seasoning material in the topping food is preferably 60% by mass or less, more preferably 1% to 50% by mass. The content of the seasoning material in the topping powdery or granular food is preferably 60% by mass or less, more preferably 1% to 50% by mass.

[0014] The topping food or topping powdery or granular food of the present invention may further contain food additives such as coloring agents, antioxidants, emulsifiers, modified starch, preservatives, thickeners, etc., starch, etc. These food additives and starches are not particularly limited as long as they are usable in ordinary foods, and can be contained in appropriate amounts.

[0015] The topping food or powdery or granular topping food of the present invention can be used by being placed on or poured over a dish. The dishes onto which the topping food or powdery or granular topping food of the present invention can be placed or poured are not particularly limited, and examples thereof include pasta, Chinese noodles, gratin, lasagna, raw vegetable salad, boiled vegetables, roasted vegetables, rice cakes, white rice, French fries, mashed potatoes, potato salad, curry, stew, soup, etc.

[0016] The method for producing a powdery or granular topping food of the present invention includes, for example, (1) A step of heating and drying a mixture containing an insoluble dietary fiber-containing powdered food, a carbohydrate, and an oil or fat, and then cooling the mixture to vitrify the carbohydrate. Includes. The mixture containing the insoluble dietary fiber-containing powdered food, carbohydrates, and fats and oils may be prepared by any method. For example, the powder ingredients containing the insoluble dietary fiber-containing powdered food and carbohydrates may be placed in a plastic bag and mixed by hand, and the liquid ingredient containing fats and oils may be added to the resulting powder mixture. Alternatively, the powder ingredients may be mixed using a food processor or mixer. Next, the resulting mixture containing the insoluble dietary fiber-containing powdered food, carbohydrates, and fats and oils is heated and dried. Heat drying can be carried out using an oven, a jacket-type heating device (such as a vertical heating and mixing device), a pan-type heating device (such as a pan-type heating and mixing device), a rotary drum-type heating device (such as an in-drum charging type or an external drum supply type), a thermostatic bath, or the like. The heat source can be electricity, gas, steam, or the like, and any type of heat source can be used. The heat drying temperature is, for example, 50°C to 200°C, and preferably 120°C to 170°C. The heat drying time is, for example, 5 minutes to 180 minutes, and preferably 8 minutes to 120 minutes. After heat drying, the mixture is allowed to cool to vitrify the carbohydrates.

[0017] The method for producing a powdery or granular topping food of the present invention may include (2) a step of crushing the mixture obtained in step (1). The method for crushing the mixture obtained in step (1) is not particularly limited, and for example, a stirring device with blades rotating at high speed such as a food processor or a high-speed mixer, a stirring device with blades rotating at low speed such as a kneader, or a crushing device such as a hammer mill or a cyclone mill can be used. Note that the mixture obtained in step (1) is brittle and easily crumbles, and may therefore crumble naturally without using a crushing device. [Example]

[0018] (Comparative Example 1 and Examples 1 to 10) Okara powder and maltose were placed in a plastic bag in the amounts shown in Tables 1 and 2 and mixed by hand. The resulting mixture was placed in a food processor (Bamix M300, ESGE, 17,500 rpm), and rapeseed oil (rapeseed oil and water in Example 10) was poured in while the blades were rotating. The mixture was lightly mixed with a spatula and stirred for 15 seconds. The contents were again lightly mixed with a spatula and stirred for 15 seconds. The mixture was spread on a baking sheet to a thickness of about 2-3 cm and placed in an oven (Noritz Corporation, NLR9320EA) and heated at 150°C for 9 minutes. After cooling, the mixture was placed in a food processor and stirred for 3 seconds to break up any lumps. The resulting powder was evaluated for "ease of eating" and "ease of swallowing" according to the following criteria. The results are shown in Tables 1 and 2. <Grading criteria> 1 point: Equivalent to okara powder 2 points: Slightly better than okara powder, but unacceptable. 3 points: Better than okara powder and acceptable. 4 points: Better than okara powder and acceptable without any problems. 5 points: Much better than okara powder and completely acceptable.

[0019] [Table 1]

[0020] [Table 2]

[0021] Optical and electron microscope photographs were taken of the raw material soybean pulp powder and the powders obtained in Examples 3 and 8. It can be seen that the soybean pulp powder has a large surface area with many irregularities (Figure 1). On the other hand, it can be seen that the powders obtained in Examples 3 and 8 have a smooth surface with no irregularities (Figures 2 and 3). From this, it can be inferred that the powders obtained in Examples 3 and 8 do not have a rough, uneven surface that comes into contact with the tongue when eaten, and therefore have improved poor texture such as a foreign body sensation in the mouth, dryness due to moisture absorption, and difficulty in swallowing.

[0022] Example 11 Maltose was dissolved in water in advance in the amounts shown in Table 3. The okara powder was placed in a food processor (Bamix M300, ESGE, 17,500 rpm), and while the blades were rotating, rapeseed oil and water in which maltose had been dissolved were poured in succession. The mixture was lightly mixed with a spatula and stirred for 15 seconds. The contents were again lightly mixed with a spatula and stirred for 15 seconds. The mixture was spread on a baking sheet to a thickness of about 2-3 cm and placed in an oven (Noritz Corporation, NLR9320EA) and heated at 50°C for 3 hours. After allowing to cool, the mixture was placed in a food processor and stirred for 3 seconds to break up any lumps. The resulting powder had the same "ease of eating" and "ease of swallowing" as Example 2.

[0023] [Table 3]

[0024] (Study of oils and fats) Powders were prepared in the same manner as in Example 3, except that olive oil, soybean oil, or canola oil was used instead of rapeseed oil. The obtained powders all had the same "ease of eating" and "ease of swallowing" as those in Example 3.

[0025] (Examples 12 to 19 (Study of Carbohydrates)) For Examples 12 to 14 and 16 to 19, powders were prepared in the same manner as in Example 3, except that the saccharides shown in Table 4 were used instead of maltose and the oven heating conditions shown in Table 5 were used. For Example 15, powders were prepared in the same manner as in Example 11, except that the saccharides shown in Table 4 were used instead of maltose and the oven heating conditions shown in Table 5 were used. Table 4 shows the difference in texture of the obtained powders compared to Example 3, in which maltose was used.

[0026] [Table 4] DE=25 starch hydrolysate: Matsutani Chemical Industry Co., Ltd. Pine Index #3 DE=8 starch hydrolysate: Matsutani Chemical Industry Co., Ltd. Pine Index #1

[0027] [Table 5]

[0028] Example 20 Wheat bran and maltose were placed in a plastic bag in the amounts shown in Table 6 and mixed by hand. The resulting mixture was placed in a food processor (Bamix M300, ESGE, 17,500 rpm), and rapeseed oil was poured in while the blades were rotating. The mixture was lightly mixed with a spatula and stirred for 15 seconds. The contents were again lightly mixed with a spatula and stirred for 15 seconds. The mixture was spread on a baking sheet to a thickness of about 2-3 cm and placed in an oven (Noritz Corporation, NLR9320EA) and heated at 160°C for 10 minutes. After cooling, the mixture was placed in a food processor and stirred for 3 seconds to break down lumps. The resulting powder had the same "ease of eating" and "ease of swallowing" as Example 6.

[0029] [Table 6]

Claims

1. A slurry topping food containing an insoluble dietary fiber-containing powdered food and an oil or fat, wherein the mass ratio of the insoluble dietary fiber-containing powdered food to the oil or fat is 1:0.3 to 2.5, and the total content of the insoluble dietary fiber-containing powdered food and the oil or fat relative to the total mass of the topping food is 70 to 100 mass%.

2. 2. A topping powdery or granular food according to claim 1, wherein the topping food is coated with vitrified carbohydrate, and the total content of the insoluble dietary fiber-containing powdery food and fats and oils relative to the total mass of the topping powdery or granular food is 11 to 91% by mass.

3. 3. The powdery or granular topping food according to claim 2, wherein the mass ratio of the insoluble dietary fiber-containing powdery food to the carbohydrate is 1:0.2-15.

4. 4. The topping food according to claim 1, or the topping powdery or granular food according to claim 2 or 3, wherein the insoluble dietary fiber-containing powdery food contains 32% by mass or more of dietary fiber in terms of solid content.

5. 4. The topping food according to claim 1, or the topping powdery granular food according to claim 2 or 3, wherein the insoluble dietary fiber-containing powdery food is at least one selected from the group consisting of dried powdered okara, wheat bran, bamboo fiber, apple fiber, citrus fiber, prune fiber, oat fiber, bagasse powder, sugar beet fiber powder, cellulose powder, prune residue, barley tea residue, black tea residue, green tea residue, oolong tea residue, shochu lees, beer lees, soybean husks, barley bran, rye bran, corn husks, and coffee grounds.

6. 4. The topping food according to claim 1 or the topping powdery or granular food according to claim 2 or 3, further comprising a seasoning material.

7. 4. The topping food according to claim 1 or the powdery or granular topping food according to claim 2 or 3, which is used by being placed on or sprinkled on a dish.

8. (1) A step of heating and drying a mixture containing an insoluble dietary fiber-containing powdered food, a carbohydrate, and an oil or fat, and then cooling the mixture to vitrify the carbohydrate. A method for producing a powdery and granular food topping, comprising:

9. The method according to claim 8, further comprising the step of (2) crushing the mixture obtained in step (1).

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