Composition for carbohydrate foods, carbohydrate foods, and methods for producing carbohydrate foods

Abstract

To provide a composition for carbohydrate food, carbohydrate food and a production method of carbohydrate food which can obtain carbohydrate food with a favorable texture and a high content of dietary fiber.SOLUTION: Compositions for carbohydrate food contain inulin and dietary fiber of oats.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a composition for saccharide foods, saccharide foods, and a method for producing saccharide foods.

Background Art

[0002] Inulin is a water-soluble dietary fiber with functions such as intestinal regulation, and is added to and used in various foods. So far, wheat flour foods added with inulin, which is a water-soluble dietary fiber, have been reported, and breads, cakes, noodles, etc. that use inulin in combination with insoluble dietary fibers, thickening polysaccharides, etc. have been reported.

[0003] For example, Patent Document 1 describes a powdery wheat protein A having a maximum elongation distance of 44 mm or more when made into dough in a stretchability test, and a powdery wheat protein B having a maximum elongation distance of 39 mm or less when made into dough in a stretchability test, and a quality improver used for a low-saccharide wheat flour food containing an indigestible material such as inulin, which contains powdery wheat protein A:powdery wheat protein B in a weight ratio of 15:85 to 85:15.

[0004] For example, Patent Document 2 describes noodles containing wheat flour, resistant starch, wheat protein, and a dietary fiber-containing material partially nanofibrillated, and containing 2 to 10 parts by mass of inulin when the total amount of wheat flour, resistant starch, and wheat protein is 100 parts by mass.

[0005] Patent Document 3 describes a reduced-digestible carbohydrate food such as pasta or noodles having a modified matrix structure comprising separate units of starch granules containing digestible carbohydrates and a protective food membrane network containing an indigestible protective substance, wherein the food is pasta, noodles or reconstituted rice grains made from dough containing flour and an indigestible protective substance, and the food comprises, by weight, a) at least 50% flour such as wheat, and b) 2% to 40% indigestible protective substance, comprising (1) (I) a structural / viscous fermentable substance such as carrageenan, optionally further comprising (II) a structural protein polymer such as gluten, and (2) a rheological modifier such as inulin in 25% to 90% of the weight of the indigestible protective substance.

[0006] Patent Document 4 describes a reduced-digestibility carbohydrate food having a modified matrix structure, wherein the food is pasta, noodles, or reconstituted rice grains made from a dough containing flour and a non-digestible protective substance, and comprises by weight a) at least 50% flour such as wheat, and b) 2% to 40% a non-digestible protective substance, comprising (1) (I) a structural / viscous fermentable substance such as carrageenan, and optionally further comprising (II) a structural protein polymer such as gluten, and (2) a rheological modifier comprising a non-digestible protective substance such as (i) fructooligosaccharides or inulin, or (ii) glycerin, at least 25% by weight of the non-digestible protective substance.

[0007] Adding inulin to carbohydrate-based foods such as wheat flour or rice flour products tends to make them moister and softer. This moistness and softness can affect texture, worsen workability and processability during food manufacturing, and may result in an undesirable appearance (shape). In addition, inulin powder is highly hygroscopic and prone to clumping. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2021-010325 [Patent Document 2] Japanese Patent Publication No. 2019-106970 [Patent Document 3] Patent No. 5728408 [Patent Document 4] Patent No. 5448297 [Overview of the project] [Problems that the invention aims to solve]

[0009] The object of the present invention is to provide a carbohydrate food composition, a carbohydrate food, and a method for producing a carbohydrate food that contains a high amount of dietary fiber and has a good texture. [Means for solving the problem]

[0010] This invention contains inulin and oat fiber. Furthermore, the average fiber length of the oat fibers is in the range of 50 to 180 μm. This is a composition for carbohydrate-based foods.

[0012] In the carbohydrate food composition, the weight ratio of the oat fiber to the inulin is preferably in the range of 0.2 to 4.0.

[0013] This invention comprises a material for carbohydrate foods, inulin, and oat fiber. Furthermore, the average fiber length of the oat fibers is in the range of 50 to 180 μm. It is a carbohydrate-rich food.

[0015] In the carbohydrate food mentioned above, the weight ratio of oat fiber to inulin is preferably in the range of 0.2 to 4.0 times.

[0016] This invention uses a carbohydrate food material, inulin, and oat fiber. The average fiber length of the oat fibers is in the range of 50 to 180 μm. This is a method for producing carbohydrate-rich foods.

[0018] In the method for producing the carbohydrate food described above, the weight ratio of the oat fiber to the inulin is preferably in the range of 0.2 to 4.0 times. [Effects of the Invention]

[0019] According to the present invention, it is possible to provide a composition for saccharide foods, saccharide foods, and a method for producing saccharide foods, which contain dietary fiber at a high content and have a good texture.

Brief Description of the Drawings

[0020] [Figure 1] It is a photograph showing bread made in Examples 1 to 7 and Comparative Examples 1 to 5. [Figure 2] It is a photograph showing rice flour bread made in Example 8 and Comparative Examples 6 and 7. [Figure 3] It is a photograph showing pasta made in Example 9 and Comparative Examples 8 and 11.

Modes for Carrying Out the Invention

[0021] The embodiments of the present invention will be described below. This embodiment is an example of carrying out the present invention, and the present invention is not limited to this embodiment.

[0022] The composition for saccharide foods according to the embodiment of the present invention is a composition containing inulin and oat fiber.

[0023] As described above, when inulin is added to saccharide foods such as wheat flour foods and rice flour foods, especially when added at a high content (for example, 10% by mass or more based on wheat flour), the texture tends to become moist and soft. The inventors have found that by using inulin, which is a water-soluble dietary fiber, and oat fiber, which is an insoluble dietary fiber, it is possible to obtain a saccharide food containing dietary fiber at a high content and having a good texture. By suppressing the texture from becoming too moist and soft, not only is the influence on the texture reduced, but also the workability and processing suitability in food production are improved, and as a result, the appearance (shape) is also good. In addition, by using inulin in combination with oat fiber, the problem of the powder of inulin caking during handling can also be solved.

[0024] Inulin is a water-soluble dietary fiber, a polysaccharide formed by the sequential dehydration polymerization of D-fructose to the fructose side of sucrose via β-(2→1) bonds. It consists of glucose polymerized with two or more fructose molecules, and also includes low-molecular-weight fructooligosaccharides with 2 to 4 fructose molecules. The degree of polymerization of inulin is, for example, in the range of 10 to 20. The degree of polymerization of inulin can be measured by ion chromatography. Adding inulin to food can reduce the calorie content of the food.

[0025] Oat fiber is fiber obtained from oats (or oatmeal). Oats are the seeds of the oat plant, which is classified in the genus Avena of the grass family. Oats contain both soluble and insoluble dietary fiber (https: / / fooddb.mext.go.jp / details / details.pl?ITEM_NO=1_01004_7). The oat fiber used in the carbohydrate food composition according to this embodiment is obtained by extracting insoluble dietary fiber from oats.

[0026] While there are no particular restrictions on the average fiber length of oat fibers, it is preferably in the range of 50 to 180 μm, with 50 μm being preferable to 180 μm. If the average fiber length of oat fibers is less than 50 μm, the shape of the food may not be good, and if it is greater than 180 μm, mixing with other ingredients may be difficult, or the food may have a gritty texture. The average fiber length of oat fibers is the average fiber length measured by a general particle size distribution measurement.

[0027] It is recommended to consume at least 20g of dietary fiber per day, and foods containing 6g or more per 100g can be labeled as having a high amount, while foods with 3g or more added can be labeled as having been fortified (Consumer Affairs Agency). It has been reported that consuming both soluble and insoluble dietary fiber together is effective from a health and nutritional standpoint. For example, for constipation, it is recommended to consume insoluble dietary fiber in a ratio of 2:1 (https: / / style.nikkei.com / article / DGXDZO14410630Q0A910C1W13000?page=2#:~:text=%E9%A3%9F%E7%89%A9%E7%B9%8A%E 7%B6%AD%E3%82%92%E3%81%86%E3%81%BE%E3%81%8F%E3%81%A8%E3%81%A3,%E6%91%82%E5%8F %96%E3%81%99%E3%82%8B%E3%81%AE%E3%81%8C%E3%82%88%E3%81%84%E3%80%8D%E3%80%82).

[0028] In the carbohydrate food composition according to this embodiment, the weight ratio of oat fiber to inulin is not particularly limited, but is preferably in the range of 0.2 to 4.0, more preferably in the range of 0.4 to 2.3, and even more preferably 1. If the weight ratio of oat fiber to inulin is less than 0.2, the shape and texture of the food may not be good, and if it exceeds 4.0, the texture of the food may not be good.

[0029] The carbohydrate food composition according to this embodiment may contain other components such as carbohydrates, proteins, lipids, water, and minerals, in addition to inulin and oat fiber.

[0030] If other components are included, their content is not particularly limited, but for example, it is in the range of 1 to 50 times, preferably 7 to 20 times, in terms of weight ratio to inulin.

[0031] The carbohydrate food composition according to this embodiment may be in the form of a powder or in the form of granules formed into particles.

[0032] <Carbohydrate foods> A carbohydrate food according to an embodiment of the present invention is a food comprising a carbohydrate food material, inulin, and oat fiber. Furthermore, a carbohydrate food according to an embodiment of the present invention is a food comprising a carbohydrate food material and a carbohydrate food composition comprising inulin and oat fiber.

[0033] By combining inulin, a water-soluble dietary fiber, with oat fiber, an insoluble dietary fiber, it is possible to obtain a carbohydrate food with a high fiber content and a good texture. The texture becomes moist and less soft, reducing the impact on texture, as well as improving workability and processing suitability in food manufacturing, resulting in a good appearance (shape).

[0034] Carbohydrate foods, also known as sugar foods, are foods that contain sugars. Generally speaking, sugars are what remains after removing dietary fiber from carbohydrates. Examples of carbohydrate foods include wheat flour products, rice flour products, other carbohydrate foods, and confectionery.

[0035] As for wheat flour foods, any food containing wheat flour is acceptable and there are no particular restrictions, but examples include bakery foods such as bread, pancakes, and cookies (for example, with a fat content of about 19.4-26.8%), noodles such as pasta and Chinese noodles, noodle wrappers such as dumplings and Chinese steamed buns, and flour-based foods such as okonomiyaki and takoyaki, with bread and pasta being preferred.

[0036] Rice flour foods can be any food containing rice flour, and there are no particular restrictions. Examples include bakery foods such as rice flour bread and rice flour cookies, rice flour pasta and noodles such as pho, and preferably rice flour bread and rice flour pasta.

[0037] Examples of bread or rice flour bread include sliced ​​bread, French bread, sweet buns, dinner rolls, croissants, Danish pastries, steamed buns, and bagels.

[0038] As for noodles, any food made by shaping dough obtained from grain flour into a long, thin form is acceptable, and there are no particular restrictions, but examples include Chinese noodles, pasta, udon, soba, somen, hiyamugi, vermicelli, rice noodles, and pho. As for the forms of noodles, examples include fresh noodles, dried noodles, instant noodles, and frozen noodles.

[0039] Other carbohydrate foods and confectionery include low-fat carbohydrate foods and confectionery such as smooth bean paste (e.g., fat content of about 0.3%) and chunky bean paste (e.g., fat content of less than 30%), and high-fat carbohydrate foods and confectionery such as chocolate (e.g., fat content of about 33.8-36%) (e.g., fat content of 30% or more). Smooth bean paste and chunky bean paste are preferred.

[0040] Regarding the issue of inulin becoming moister and softer when carbohydrate foods have a high lipid content, it is expected that the melting point of the lipids has the most significant influence.

[0041] While there are no particular restrictions on the average fiber length of oat fibers contained in carbohydrate foods, it is preferably in the range of 50 to 180 μm, with 50 μm being preferable to 180 μm. If the average fiber length of oat fibers contained in carbohydrate foods is less than 50 μm, the shape of the food may not be good, and if it is greater than 180 μm, it may be difficult to mix with other ingredients or the food may have a gritty texture.

[0042] There are no particular restrictions on the inulin content in carbohydrate foods, but it is preferable that it be 50% or less of the total mass of the carbohydrate food, and preferably in the range of 2% to 10%. If the inulin content in carbohydrate foods is less than 2% of the total mass of the carbohydrate food, the dietary fiber content of the food may be low, and if it exceeds 50%, it may become extremely difficult to manufacture the food, or the shape and texture of the food may not be good.

[0043] While there are no particular restrictions on the weight ratio of oat fiber to inulin contained in carbohydrate foods, it is preferably in the range of 0.2 to 4.0, more preferably in the range of 0.4 to 2.3, and even more preferably 1. If the weight ratio of oat fiber to inulin contained in carbohydrate foods is less than 0.2, the shape and texture of the food may not be good, and if it exceeds 4.0, the texture of the food may not be good.

[0044] There are no particular restrictions on the amount of dietary fiber in carbohydrate foods, but for example, it should be 3g or more per 100g of food, preferably 6g or more.

[0045] There are no particular restrictions on the ingredients used in carbohydrate foods, but examples include flours made from grains such as wheat, barley, rye, rice, buckwheat, corn, beans, potatoes, and nuts. There are no particular restrictions on the flours used, but examples include wheat flour, barley flour, rye flour, rice flour, buckwheat flour, potato starch, corn flour, and soy flour. Carbohydrate foods may use one of these ingredients or a combination of two or more. Wheat flour and rice flour are commonly used as flours.

[0046] As for wheat flour, any flour made from ground wheat is acceptable, and there are no particular restrictions. Examples include ordinary wheat flours such as cake flour, all-purpose flour, semi-strong flour, strong flour, and extra-strong flour obtained from ordinary wheat, processed wheat flours that have undergone heat treatment, and durum flour and durum semolina obtained from durum wheat. You may use one of these types of wheat flour, or a combination of two or more types.

[0047] Any rice flour made from ground rice is acceptable, and there are no particular restrictions, but examples include non-glutinous rice flour and glutinous rice flour. You may use one of these types of rice flour, or a combination of two or more types.

[0048] In addition to the carbohydrate food material, inulin, and oat fiber described above, the carbohydrate food according to this embodiment may also contain food ingredients and food additives commonly used in carbohydrate foods.

[0049] For example, in addition to wheat flour, rice flour, other grain flours, inulin, and oat fiber, bread may also contain other ingredients commonly used in bread, such as yeast, egg components, milk components, salts, sugars, oils and fats, emulsifiers, vitamin C, and enzymes.

[0050] For example, rice flour bread may contain other ingredients commonly used in rice flour bread, such as yeast, egg components, milk components, salts, sugars, oils and fats, emulsifiers, vitamin C, and enzymes, in addition to rice flour, wheat flour, other grain flours, inulin, and oat fiber.

[0051] In bread and rice flour bread, the proportions of other ingredients should follow the usual methods for manufacturing various types of bread, and there are no particular restrictions.

[0052] There are no particular restrictions on the type of yeast used; for example, dry yeast, fresh yeast, and instant dry yeast are examples. You may use one type of yeast or a combination of two or more types. There are no particular restrictions on the yeast content; for example, it is in the range of 0.05 to 30% by mass relative to the mass of the flour.

[0053] Egg components include egg yolk, egg white, whole egg, and dried egg white. One of these egg components may be used, or a combination of two or more may be used. There are no particular restrictions on the egg component content; for example, it can range from 10% to 100% by mass relative to the mass of wheat flour.

[0054] Examples of dairy ingredients include milk and skim milk powder. One of these dairy ingredients may be used, or a combination of two or more may be used. There are no particular restrictions on the amount of dairy ingredients; for example, it may be in the range of 30 to 150% by mass relative to the mass of wheat flour.

[0055] Examples of salts include table salt, organic salts, and inorganic salts. One type of salt may be used, or a combination of two or more may be used. There are no particular restrictions on the salt content; for example, it may range from 0.1% to 10% by mass relative to the mass of the wheat flour.

[0056] Examples of sugars include sucrose, maltose, trehalose, and dextrin. One of these sugars may be used, or a combination of two or more may be used. There are no particular restrictions on the sugar content; for example, it may range from 0.1% to 30% by mass relative to the mass of the wheat flour.

[0057] Examples of fats and oils include butter, margarine, and shortening. One of these may be used, or a combination of two or more may be used. There are no particular restrictions on the fat and oil content; for example, it may be in the range of 0.1 to 10% by mass relative to the mass of the flour.

[0058] For example, noodles may contain other ingredients besides wheat flour, rice flour, other grain flours, inulin, and oat fiber, such as salt, lye water, thickening polysaccharides, and modified starch.

[0059] In the case of noodles, the proportions of other ingredients should follow the usual methods for manufacturing various types of noodles, and there are no particular restrictions.

[0060] For example, smooth bean paste and chunky bean paste may contain other ingredients besides bean paste, inulin, and oat fiber, such as legumes like adzuki beans and kidney beans, sugars like sucrose and starch, salts like sodium chloride, and other ingredients like chestnuts and matcha green tea.

[0061] In the case of smooth bean paste and chunky bean paste, the proportions of other ingredients should follow the usual methods for manufacturing smooth bean paste and chunky bean paste, and there are no particular restrictions.

[0062] The carbohydrate food according to this embodiment is a carbohydrate food that contains a high amount of dietary fiber and has a good texture.

[0063] <Method for preparing carbohydrate foods> A method for producing a carbohydrate food according to an embodiment of the present invention involves using a carbohydrate food material, inulin, and oat fiber. Another method for producing a carbohydrate food according to an embodiment of the present invention involves using a carbohydrate food material and a carbohydrate food composition containing inulin and oat fiber.

[0064] For example, a carbohydrate food ingredient, inulin, oat fiber, and water can be mixed and stirred to make a dough, which can then be used to make a carbohydrate food. Alternatively, a carbohydrate food ingredient, a carbohydrate food composition containing inulin and oat fiber, and water can be mixed and stirred to make a dough, which can then be used to make a carbohydrate food.

[0065] For example, bread can be made by mixing and kneading ingredients commonly used in bread making, such as wheat flour, inulin, oat fiber, water, yeast, and, if necessary, rice flour or other grain flours, along with egg components, milk components, salts, sugars, and fats and oils, to create bread dough, and then baking it in a baking device at a predetermined temperature and time.

[0066] For example, rice flour bread can be made by mixing rice flour, inulin, oat fiber, water, yeast, and, if necessary, wheat flour or other grain flours, along with ingredients commonly used in bread making such as egg components, milk components, salts, sugars, and fats, kneading the mixture to create a dough for rice flour bread, and then baking it in a baking device at a predetermined temperature and time.

[0067] For example, noodles can be made by mixing wheat flour or rice flour, inulin, oat fiber, water, and, if necessary, other ingredients commonly used in noodle production. The mixed ingredients are then rolled out using a noodle-making machine, and the noodles are cut. The cut noodles may be boiled and then rapidly frozen to produce frozen noodles. Alternatively, the cut noodles may be dried to produce dried noodles.

[0068] For example, smooth bean paste and chunky bean paste can be obtained by mixing bean paste, inulin, oat fiber, and, as needed, other ingredients typically used in the production of smooth or chunky bean paste.

[0069] There are no particular restrictions on the type of water used, but examples include tap water, purified water, soft water, and hard water.

[0070] In the method for producing carbohydrate food according to this embodiment, the average fiber length of the oat fibers is not particularly limited, but is preferably in the range of 50 to 180 μm, with 50 μm being preferable to 180 μm. If the average fiber length of the oat fibers used is less than 50 μm, the shape of the food may not be good, and if it is greater than 180 μm, mixing with other ingredients may become difficult, or the food may have a gritty texture.

[0071] In the method for producing the carbohydrate food according to this embodiment, the weight ratio of oat fiber to inulin is not particularly limited, but is preferably in the range of 0.2 to 4.0, more preferably in the range of 0.4 to 2.3, and even more preferably 1. If the weight ratio of oat fiber to inulin is less than 0.2, the shape and texture of the food may not be good, and if it exceeds 4.0, the texture of the food may not be good.

[0072] The method for producing carbohydrate foods according to this embodiment makes it possible to obtain carbohydrate foods that contain a high amount of dietary fiber and have a good texture. [Examples]

[0073] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.

[0074] <Examples 1-7, Comparative Examples 1-5> [Making bread] Bread was prepared using the following method with the ingredient ratios (parts by mass) shown in Table 1. The mass of the baked bread was measured, and the fiber content (mass %) was calculated. The volume (cc) of the baked bread was also measured using a laser volumetric meter (SMS, Volscan Profiler 300), and its appearance (shape, color), flavor, and texture were evaluated according to the following criteria. The sensory evaluation is the average value of the evaluations by seven panelists. The results are shown in Table 2. A photograph of the prepared bread is shown in Figure 1.

[0075] The fiber content of the raw materials used is as follows: Wheat flour (strong flour) 2.7% See Japanese Food Standard Composition Table (8th edition) 6.8% strained bean paste (refer to the Standard Tables of Food Composition in Japan (8th Revised Edition)) Inulin 94.0% 90.0% oat fiber 40.0% wheat bran flour 85.0% citrus fiber

[0076] (1) The ingredients were mixed according to the composition shown in Table 1, and bread was baked using the quick bake mode of a home bread maker (approximately 2 hours). (2) The bread was allowed to cool at room temperature (25℃±5℃) for 2 hours. After measuring the volume (cc) of the resulting loaf of bread, it was sliced ​​to a thickness of 20 mm and subjected to sensory evaluation.

[0077] [Sensory evaluation criteria] (Appearance (shape and color)) 5: Very good 4: Good 3: Normal 2: Bad (feels wrong) 1: Very bad (flavor) 5: Very good 4: Good 3: Normal 2: Bad (feels wrong) 1: Very bad (Texture) 5: Very good 4: Good 3: Normal 2: Bad (feels wrong) 1: Very bad

[0078] [Table 1]

[0079] [Table 2]

[0080] The bread in the example had good appearance (shape, color), flavor, and texture. When bran flour (the outer layer of wheat) was used as an insoluble dietary fiber other than oat fiber (Comparative Example 4), there was discoloration (brown), the bran flour was coarse in texture, and the flavor and texture were poor. Bran flour has a low fiber content, so the amount added had to be large. When citrus fiber was used (Comparative Example 3), it became slightly sour and affected the flavor. Also, the shape of the bread was poor and it was unsuitable for processing. When oat fiber was used alone (Comparative Example 5), the texture became hard. However, in Comparative Example 5, it was suggested that the problem could be solved by adjusting the amount of water added. On the other hand, by using inulin and oat fiber in combination, it is not necessary to adjust the amount of water added, and the problems of these comparative examples can be solved. When neither inulin nor oat fiber was used (Comparative Example 1), the fiber content was low.

[0081] <Example 8, Comparative Examples 6, 7> [Making rice flour bread] Rice flour bread was prepared using the following method with the proportions (parts by mass) shown in Table 3. The mass of the rice flour bread after baking was measured, and the fiber content (mass %) was calculated. The volume (cc) of the rice flour bread after baking was also measured, and its appearance (color), flavor, and texture were evaluated according to the following criteria. The sensory evaluation is the average value of the evaluations by seven panelists. The results are shown in Table 4. A photograph of the prepared rice flour bread is shown in Figure 2.

[0082] (1) The ingredients were mixed according to the composition shown in Table 3 and bread was made using the rice flour bread mode of a home bread maker (approximately 2 hours). (2) The rice flour bread was allowed to cool at room temperature (25℃±5℃) for 2 hours. After measuring the volume (cc) of the obtained rice flour bread, it was sliced ​​to a thickness of 20 mm and sensory evaluation was performed.

[0083] [Sensory evaluation criteria] (Appearance (color)) 3: A color similar to regular bread (white bread made with wheat flour). 2: A color similar to regular rice flour bread. 1: Bad (flavor) 3: Flavor similar to regular bread (white bread made with wheat flour) 2: Flavor similar to regular rice flour bread 1: Bad (Texture) 3: A texture similar to regular bread (white bread made with wheat flour). 2: A texture similar to regular rice flour bread. 1: Bad

[0084] [Table 3]

[0085] [Table 4]

[0086] The rice flour bread in the example had good appearance (color), flavor, and texture. When bran flour (the outer layer of wheat) was used as an insoluble dietary fiber other than oat fiber (Comparative Example 7), the appearance (color), flavor, and texture were all inferior. Rice flour bread is gluten-free bread that does not contain wheat flour, but bran flour contains wheat allergens. When inulin and oat fiber were not used (Comparative Example 6), the fiber content was low.

[0087] <Examples 9, 10, Comparative Examples 8-11> [Making pasta] Pasta was prepared using the following method with the mixing ratios (parts by mass) shown in Table 5. The fiber content (mass%) in the pasta was calculated. The processing suitability, appearance (color), and texture of the pasta were evaluated according to the following criteria. The sensory evaluation is the average value of evaluations by seven panelists. The results are shown in Table 6. Photographs of the prepared pasta (Example 9, Comparative Examples 8 and 11) are shown in Figure 3.

[0088] (1) The raw materials were mixed according to the composition shown in Table 5, and extruded into 1.1 mm x 6.5 mm noodles using a pasta machine (Fuji Seiki Co., Ltd., Small Pasta Machine II). The dough was then cut into approximately 30 cm lengths to obtain pasta. (2) The obtained pasta was boiled in boiling water for 3 minutes, cooled in ice water, and then rapidly frozen at -40°C for 60 minutes using a blast chiller (Nichiwa Electric, NBC-610RH) to obtain frozen pasta. (3) Frozen pasta was thawed in a microwave oven, and its processing suitability, appearance (color), and texture were evaluated.

[0089] [Sensory evaluation criteria] (Processing suitability) 3: Good 2: Neither 1: Bad (Appearance (color)) 3: Same as regular pasta 2: Similar to regular pasta 1: Different from regular pasta (Texture) 3: Same as regular pasta 2: Similar to regular pasta 1: Different from regular pasta

[0090] [Table 5]

[0091] [Table 6]

[0092] The pasta in the example had good processing suitability, appearance (color), and texture. When wheat bran flour (the outer layer of wheat) was used as an insoluble dietary fiber other than oat fiber (Comparative Example 11), the processing suitability, appearance (color), and texture were all inferior. When inulin and oat fiber were not used (Comparative Example 8), the fiber content was low.

[0093] <Example 11, Comparative Examples 12-14> [Making strained bean paste] Smooth bean paste was prepared using the following method with the mixing ratio (parts by mass) shown in Table 7. The fiber content (percentage by mass) in the smooth bean paste was calculated. In addition, the workability and texture (mouthfeel, firmness) of the smooth bean paste were evaluated according to the following criteria. The sensory evaluation is the average value of the evaluations by seven panelists. The results are shown in Table 8.

[0094] (1) The ingredients were mixed in a bowl according to the composition shown in Table 7 to make strained bean paste.

[0095] [Sensory evaluation criteria] (Workability) 3: Good 2: Neither 1: Bad (Texture / mouthfeel) 3: Very good 2: Good 1: Normal (Texture (firmness)) 3: Same as regular strained bean paste 2: Similar to regular strained bean paste. 1: Different from regular strained bean paste

[0096] [Table 7]

[0097] [Table 8]

[0098] The strained bean paste in the example had good workability and texture (mouthfeel and firmness). When inulin and oat fiber were not used (Comparative Example 12), the fiber content was low.

[0099] <Example 12, Comparative Examples 15, 16> [Consolidation test in powder form] Powder samples were prepared using the following method with the mixing ratios (parts by mass) shown in Table 9. The solidification state of the powder samples was evaluated according to the following criteria. The sensory evaluation is the average value of evaluations by seven panelists. The results are shown in Table 10.

[0100] (1) Powder samples were prepared by mixing each raw material according to the composition shown in Table 9. (2) The obtained powder sample was filled into a plastic container measuring φ40 mm × 7 mm thick and left standing in a humidified constant temperature bath at 40°C for 24 hours.

[0101] [Sensory evaluation criteria] (solidified state) 3: Not solidified at all (still very fluid) 2: It's solidified, but can be broken apart. 1: It is completely solidified (or deliquescent) and cannot be broken down.

[0102] [Table 9]

[0103] [Table 10]

[0104] The powder samples in the examples were somewhat solidified, but were still easily broken down. In the case of inulin alone (Comparative Example 15), it was in a deliquescent state, completely solidified, and did not break down at all.

[0105] As described above, the carbohydrate food composition of the example made it possible to obtain a carbohydrate food with a high content of dietary fiber and a good texture.

Claims

1. Contains inulin and oat fiber, A carbohydrate food composition characterized in that the average fiber length of the oat fibers is in the range of 50 to 180 μm.

2. A carbohydrate food composition according to claim 1, A carbohydrate food composition characterized in that the weight ratio of the oat fiber to the inulin is in the range of 0.2 to 4.0 times.

3. A carbohydrate food material containing carbohydrates, inulin, and oat fiber, A carbohydrate food characterized in that the average fiber length of the oat fibers is in the range of 50 to 180 μm.

4. A carbohydrate food according to claim 3, A carbohydrate food characterized in that the weight ratio of oat fiber to inulin is in the range of 0.2 to 4.0 times.

5. Using a carbohydrate food material containing carbohydrates, inulin, and oat fiber, A method for producing a carbohydrate food, characterized in that the average fiber length of the oat fibers is in the range of 50 to 180 μm.

6. A method for producing a carbohydrate food according to claim 5, A method for producing a carbohydrate food, characterized in that the weight ratio of the oat fiber to the inulin is in the range of 0.2 to 4.0 times.

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