JP6245755B2 - Cereal block confectionery - Google Patents
Cereal block confectionery Download PDFInfo
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- JP6245755B2 JP6245755B2 JP2014095404A JP2014095404A JP6245755B2 JP 6245755 B2 JP6245755 B2 JP 6245755B2 JP 2014095404 A JP2014095404 A JP 2014095404A JP 2014095404 A JP2014095404 A JP 2014095404A JP 6245755 B2 JP6245755 B2 JP 6245755B2
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Description
本発明はグミをつなぎとした菓子に関し、詳しくは溶融グミに油脂と穀粉を加えてシリアルを結着させ、適当な大きさに成形したことを特徴とする、新規な菓子に関する。 TECHNICAL FIELD The present invention relates to a confectionery in which gummy is connected, and more particularly, to a novel confectionery characterized in that fat and flour are added to molten gummy and cereals are bound and formed into an appropriate size.
従来、所謂おこしやシリアルバーと称される、シリアルを手軽に食することのできるブロック状のシリアル製品が知られている。通常そのような固形のシリアル製品を生産するためには、糖類やタンパク質からなる結着剤をバインダーとしてシリアルにまぶし、それを型に入れて成型する方法が用いられる。また、あらかじめゼラチンと糖類とでコーティングしたフレークを結着させて成形する方法や（特許文献１、２）成型後に冷却した杵でプレスして得られるものが知られている（特許文献３）。
また他の成形方法としては、混合した原料をシート状に成形し、カッターで切断する方法も知られている（特許文献４）。
2. Description of the Related Art Conventionally, a block-like serial product that can be easily eaten cereal, which is called a so-called sashimi or serial bar, is known. Usually, in order to produce such a solid cereal product, a method is used in which a binder made of saccharides or protein is coated with cereal as a binder and then put into a mold and molded. Further, there are known a method in which flakes coated with gelatin and saccharide in advance are bound and molded (Patent Documents 1 and 2) and obtained by pressing with a cooled bowl after molding (Patent Document 3).
As another forming method, a method of forming a mixed raw material into a sheet and cutting it with a cutter is also known (Patent Document 4).
前述のとおりブロック状のシリアル製品は、原料を型に入れて冷却固化することで得られるが、シリアルを結着させるために生地に粘着性を持たせているため、粘度の高い生地を個々の型へ均一に投入することは難しく、型からの取り出しも難しい。また操作性を上げるために生地温度を上昇させると褐変や香味の飛散が生じてしまい、温度を低く抑えると型からの剥離が困難となってしまう。
また、あらかじめゼラチンと糖類とでコーティングしたフレークを結着させて成形する方法は、個々のフレークに結着剤をまんべんなくコーティングしなくてはならず、また成型後に冷却した杵でプレスする方法では、特殊で高価な装置を必要とする。
そして、型を用いずにシート状に成形したものを切断する方法は、熱硬化処理によりシリアルマトリックスの粘着性を上げるため、切断前の冷却工程、含水率を平衡化させるために切断後１〜３ヶ月にわたる平衡化時間が必要であるとしている。
さらにシリアルブロック製品には、輸送・陳列している間に製品同士が付着してしまうという問題も知られている。
そこで本発明の目的は、製造時の型や装置への生地の付着、および製造後の製品同士の付着を抑えた、大量生産可能なシリアルブロック製品を提供することである。
As mentioned above, block-like cereal products can be obtained by putting the raw materials in a mold and cooling and solidifying. However, since the dough is made sticky to bind the cereal, individual dough with high viscosity is used. It is difficult to uniformly put into the mold, and it is difficult to take out from the mold. Further, if the dough temperature is raised in order to improve operability, browning and flavor scattering occur, and if the temperature is kept low, peeling from the mold becomes difficult.
In addition, the method of binding and molding flakes coated with gelatin and saccharide in advance requires coating the individual flakes with a binder evenly, and in the method of pressing with a cold punch after molding, Requires special and expensive equipment.
And the method of cutting what was formed into a sheet shape without using a mold is to increase the adhesiveness of the serial matrix by thermosetting treatment, so that the cooling step before cutting and the water content after cutting to balance 1 to 1 Equilibration time over 3 months is required.
Further, the serial block product has a known problem that the products adhere to each other during transportation and display.
SUMMARY OF THE INVENTION An object of the present invention is to provide a serial block product that can be mass-produced while suppressing the adherence of dough to a mold or apparatus during production and the adhesion between products after production.
本発明者らは上記の問題点を解決すべく鋭意研究を重ねた結果、グミ生地、油脂、シリアル、ゆべし粉を含んでなり、グミ生地を溶融させて原料を結着させた菓子は、製造時の装置への付着が抑えられ、かつ製造後の製品同士の付着も抑えられるので、簡便に大量生産できることを見出し、本発明を完成した。 As a result of intensive research to solve the above problems, the inventors of the present invention include a gummy dough, fats and oils, cereals, yubushi powder, and a confectionery made by melting the gummy dough and binding the ingredients is manufactured. The present invention has been completed by finding that it can be easily mass-produced since the adhesion to the apparatus at the time can be suppressed and the adhesion between the products after manufacture can also be suppressed.
本発明は以下の構成からなる。
（１）グミ生地、油脂、シリアル、ゆべし粉を含んでなり、ゆべし粉の含有量が原料の全重量に対し３重量％以上、８重量％以下であることを特徴とする菓子。
（２）グミ生地でシリアルが結着されていることを特徴とする、前記（１）に記載の
菓子。
（３）混合した原料をシート状に成形した後、切断して得られる、前記（１）または
（２）に記載の菓子。
The present invention has the following configuration.
(1) A confectionery comprising gummy dough, fats and oils, cereals, and yubeshi flour, wherein the content of yubeshi flour is 3 wt% or more and 8 wt% or less based on the total weight of the raw material.
(2) The confectionery according to (1) above, wherein cereals are bound with gummy dough.
(3) The confectionery according to (1) or (2), obtained by forming the mixed raw material into a sheet and then cutting it.
本発明により、成形時や保管時に結着してしまい大量生産が難しかった、シリアルをブロック状に成形した製品を、大量に安定して製造することが可能となった。 According to the present invention, it has become possible to stably manufacture a large number of products in which cereals are formed into blocks, which are difficult to mass-produce due to binding during molding and storage.
（原料）
本発明に用いられるグミ生地は、ゼラチン、糖質を含んでなり、加熱により溶融するものであればよい。必要に応じて果汁等も適宜添加することができる。果汁等の例としてはりんご、ぶどう、いちご、キウイ、もも、みかん等の果汁、にんじん、ほうれん草、セロリ、ピーマン、ケール、キャベツ、クレソン等の野菜汁、またはそれらの混合物などが挙げられる。
グミ生地の含有割合はシリアルの種類、粒度によって異なってくるが、生地全体に対しておおよそ２５〜４５重量％程度が好ましい。２５重量％以下ではシリアルが十分に結着せず風味の面でも物足りない。４５重量％を超える量の場合はシリアルブロックにとって大切な食感である噛みごたえに物足りなさが生じてしまう。
(material)
The gummy dough used in the present invention may be any material that contains gelatin and sugar and melts by heating. Fruit juice and the like can be appropriately added as necessary. Examples of fruit juices include fruit juices such as apples, grapes, strawberries, kiwi, peaches and tangerines, vegetable juices such as carrots, spinach, celery, peppers, kale, cabbage and watercress, or mixtures thereof.
The content of gummy dough varies depending on the type and particle size of the cereal, but is preferably about 25 to 45% by weight based on the whole dough. If it is less than 25% by weight, the cereal is not sufficiently bound and the flavor is not satisfactory. In the case of an amount exceeding 45% by weight, an unsatisfactory texture will be generated which is an important texture for the cereal block.
本発明に用いられる油脂は一般的に食品製造に用いられる油脂であれば利用可能であるが、パーム油、なたね油などの植物油脂、またはそれらの混合物が好ましい。 The fats and oils used in the present invention can be used as long as they are generally used in food production, but vegetable fats and oils such as palm oil and rapeseed oil, or mixtures thereof are preferred.
本発明に用いられるシリアルは、トウモロコシ、米、大麦、小麦などを加熱調理した後に薄片状などに成形したもので、具体的にはコーンフレーク、玄米パフ、オーツミール、テーブルオーツ等が挙げられ、それらの一種または複数種を混合して用いるとよい。
シリアルの含有割合はその種類、粒度、所望する最終製品の食感等により適宜調整する。
Cereals used in the present invention are corn, rice, barley, wheat, etc. cooked and then shaped into flakes, specifically corn flakes, brown rice puffs, oatmeal, table oats, etc. One kind or a mixture of plural kinds may be used.
The content ratio of cereals is appropriately adjusted depending on the type, particle size, and desired food texture of the final product.
本発明に用いられるゆべし粉とは、米を蒸した後、粉に挽き、さらに煎ったものである。型や装置への生地の付着、および製造後の製品同士の付着を抑えるため、溶融グミ生地にゆべし粉を添加する。ゆべし粉以外ではポテトフレークやオブラート粉、結晶セルロースでも効果が得られるが、付着防止効果および風味の面でゆべし粉が好ましい。
ゆべし粉の含有量の下限は、原料の全重量に対し３重量％以上、好ましくは４重量％以上、より好ましくは５重量％以上であり、上限は８重量％以下、好ましくは７重量％以下、より好ましくは６重量％以下とするのが、装置への付着防止、製品同士の付着防止効果の上で好ましい。
The yubeshi flour used in the present invention is obtained by steaming rice, grinding it into flour, and further roasting it. In order to suppress the sticking of the dough to the mold and the device and the sticking between the products after the production, sushi powder is added to the molten gummy dough. In addition to the yubeshi powder, potato flakes, wafer powder, and crystalline cellulose can also be effective, but yubeshi powder is preferred in terms of adhesion prevention and flavor.
The lower limit of the content of the yubeshi powder is 3% by weight or more, preferably 4% by weight or more, more preferably 5% by weight or more, and the upper limit is 8% by weight or less, preferably 7% by weight or less, based on the total weight of the raw material. More preferably, it is 6% by weight or less from the viewpoint of preventing adhesion to the apparatus and preventing adhesion between products.
原料にはさらに必要に応じてダイスカットしたドライフルーツや香料を添加することができる。 Dried fruits and fragrances can be added to the raw material as necessary.
（製法）
本願発明の菓子は、例えば次のようにして製造することができる。
(Manufacturing method)
The confectionery of this invention can be manufactured as follows, for example.
糖質と仕込水を煮詰めた後にゼラチン液を添加して生地を調製し、果汁等の副原料を添加してグミ生地を得る。固化しているグミ生地を用いる場合には、ミキサーにグミ生地を投入し、撹拌しながら熱風を送り溶融させる。熱風の温度はグミ生地が十分に溶融し、かつ風味の揮散や変色の生じない８０℃程度が好ましい。
このようにして得られた溶融グミ生地にシリアル、油脂、ゆべし粉、必要に応じてカットフルーツや香料を投入し、十分に混合する。
After boiling saccharides and feed water, gelatin solution is added to prepare dough, and auxiliary materials such as fruit juice are added to obtain gummy dough. In the case of using solidified gummy dough, the gummy dough is put into a mixer and hot air is sent and melted while stirring. The temperature of the hot air is preferably about 80 ° C. where the gummy dough is sufficiently melted and the flavor does not volatilize or discolor.
The molten gummy dough obtained in this manner is charged with cereals, fats and oils, edible flour, and if necessary cut fruits and fragrances, and mixed thoroughly.
混合した生地は、ロール成形機等の一般的なシート成形機を用いてシート状に成形し、所望の形状となるよう切断する。パスタマシン等の押し出し成形機でも製造可能ではあるが、押し出し時にシリアルが多少潰れてしまうことがある。 The mixed dough is formed into a sheet using a general sheet forming machine such as a roll forming machine, and cut into a desired shape. Although it can be manufactured by an extrusion molding machine such as a pasta machine, the cereal may be slightly crushed during extrusion.
切断後、生地を冷却することで本願発明のグミブロックが得られる。さらに一昼夜程度エージングを行ってもよい。 After cutting, the dough is cooled to obtain the gummy block of the present invention. Further, aging may be performed for about one day.
以下、実施例を挙げて更に詳しく説明するが、本発明はこれらに限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and it demonstrates in detail, this invention is not limited to these.
実施例１
果汁グミりんご（株式会社明治製）９．５ｋｇを９０Ｌ縦型ミキサーに投入し、設定温度８０℃の熱風機を用いて１０分程度送風し、ボウル内のグミを溶融させる。そこにりんご香料０．１ｋｇ、植物油４．０ｋｇ、テーブルオーツ１．５ｋｇ、コーンフレーク４．０ｋｇ、玄米パフ３．０ｋｇ、ダイス状ドライクランベリー０．５ｋｇ、６ｍｍ角ダイスカット蜜リンゴ１．０ｋｇを投入し混合する。さらにゆべし粉１．４ｋｇを投入し、よく混合する。混合した生地をスリーロール成形機に通し、シート厚１０ｍｍになるよう圧延した後、サーキュラーカッターで幅２０ｍｍに、ギロチンカッターで長さ２０ｍｍになるよう切断する。続けて−５℃のクーリングトンネルを３分間通過させ、その後２４時間エージングさせてシリアルグミブロックを得た。得られたシリアルブロックは成形時に装置に付着することなく、製品も互いに結着することのない、グミとシリアルの食感を兼ね備えた新しい食感の、風味に優れたシリアルブロック菓子であった。
Example 1
9.5 kg of fruit juice gummy apple (manufactured by Meiji Co., Ltd.) is put into a 90 L vertical mixer, and blown for about 10 minutes using a hot air machine with a set temperature of 80 ° C. to melt the gummi in the bowl. Then, 0.1 kg of apple fragrance, 4.0 kg of vegetable oil, 1.5 kg of table oats, 4.0 kg of corn flakes, 3.0 kg of brown rice puff, 0.5 kg of diced dried cranberries, 1.0 kg of 6 mm square diced honey apples Mix. Add 1.4 kg of yubeshi powder and mix well. The mixed dough is passed through a three-roll molding machine, rolled to a sheet thickness of 10 mm, and then cut into a width of 20 mm with a circular cutter and a length of 20 mm with a guillotine cutter. Subsequently, it was passed through a −5 ° C. cooling tunnel for 3 minutes and then aged for 24 hours to obtain a serial gummy block. The resulting cereal block was a cereal block confectionery with a new texture and excellent taste, having a texture of gummy and cereal, which does not adhere to the apparatus during molding and does not bind the product to each other.
実施例２
果汁グミりんご（株式会社明治製）９．５ｋｇを９０Ｌ縦型ミキサーに投入し、設定温度８０℃の熱風機を用いて１０分程度送風し、ボウル内のグミを溶融させる。そこにりんご香料０．１ｋｇ、植物油４．０ｋｇ、テーブルオーツ１．５ｋｇ、コーンフレーク４．２ｋｇ、玄米パフ３．２ｋｇ、ダイス状ドライクランベリー０．５ｋｇ、６ｍｍ角ダイスカット蜜リンゴ１．０ｋｇを投入し混合する。さらにゆべし粉１．０ｋｇを投入し、よく混合する。混合した生地をスリーロール成形機に通し、シート厚１０ｍｍになるよう圧延した後、サーキュラーカッターで幅２０ｍｍに、ギロチンカッターで長さ２０ｍｍになるよう切断する。続けて−５℃のクーリングトンネルを３分間通過させ、その後２４時間エージングさせてシリアルグミブロックを得た。得られたシリアルブロック菓子は成形時に装置に付着することなく、製品同士も互いに結着することはなかった。
Example 2
9.5 kg of fruit juice gummy apple (manufactured by Meiji Co., Ltd.) is put into a 90 L vertical mixer, and blown for about 10 minutes using a hot air machine with a set temperature of 80 ° C. to melt the gummi in the bowl. Add 0.1kg of apple flavor, 4.0kg of vegetable oil, 1.5kg of table oats, 4.2kg of corn flakes, 3.2kg of brown rice puff, 0.5kg of dice-shaped dried cranberries, 1.0kg of 6mm square diced honey apples. Mix. Add 1.0 kg of yubeshi flour and mix well. The mixed dough is passed through a three-roll molding machine, rolled to a sheet thickness of 10 mm, and then cut into a width of 20 mm with a circular cutter and a length of 20 mm with a guillotine cutter. Subsequently, it was passed through a −5 ° C. cooling tunnel for 3 minutes and then aged for 24 hours to obtain a serial gummy block. The obtained cereal block confectionery did not adhere to the apparatus during molding, and the products did not bind to each other.
実施例３
果汁グミりんご（株式会社明治製）９．５ｋｇを９０Ｌ縦型ミキサーに投入し、設定温度８０℃の熱風機を用いて１０分程度送風し、ボウル内のグミを溶融させる。そこにりんご香料０．１ｋｇ、植物油４．０ｋｇ、テーブルオーツ１．３５ｋｇ、コーンフレーク３．９ｋｇ、玄米パフ２．９ｋｇ、ダイス状ドライクランベリー０．５ｋｇ、６ｍｍ角ダイスカット蜜リンゴ１．０ｋｇを投入し混合する。さらにゆべし粉１．７５ｋｇを投入し、よく混合する。混合した生地をスリーロール成形機に通し、シート厚１０ｍｍになるよう圧延した後、サーキュラーカッターで幅２０ｍｍに、ギロチンカッターで長さ２０ｍｍになるよう切断する。続けて−５℃のクーリングトンネルを３分間通過させ、その後２４時間エージングさせてシリアルグミブロックを得た。得られたシリアルブロック菓子は成形時に装置に付着することなく、製品同士も互いに結着することはなかった。
Example 3
9.5 kg of fruit juice gummy apple (manufactured by Meiji Co., Ltd.) is put into a 90 L vertical mixer, and blown for about 10 minutes using a hot air machine with a set temperature of 80 ° C. to melt the gummi in the bowl. Add 0.1kg of apple flavor, 4.0kg of vegetable oil, 1.35kg of table oats, 3.9kg of corn flakes, 2.9kg of brown rice puff, 0.5kg of dice-shaped dried cranberries, 1.0kg of 6mm square diced honey apples. Mix. Add 1.75 kg of yubeshi flour and mix well. The mixed dough is passed through a three-roll molding machine, rolled to a sheet thickness of 10 mm, and then cut into a width of 20 mm with a circular cutter and a length of 20 mm with a guillotine cutter. Subsequently, it was passed through a −5 ° C. cooling tunnel for 3 minutes and then aged for 24 hours to obtain a serial gummy block. The obtained cereal block confectionery did not adhere to the apparatus during molding, and the products did not bind to each other.
実施例４
果汁グミぶどう（株式会社明治製）９．５ｋｇを９０Ｌ縦型ミキサーに投入し、設定温度８０℃の熱風機を用いて１０分程度送風し、ボウル内のグミを溶融させる。そこにぶどう香料０．１ｋｇ、植物油４．０ｋｇ、テーブルオーツ１．５ｋｇ、コーンフレーク４．０ｋｇ、玄米パフ３．４ｋｇ、ダイス状ドライクランベリー０．５ｋｇ、砕片状干しブドウ１．２５ｋｇを投入し混合する。さらにゆべし粉０．７５ｋｇを投入し、よく混合する。混合した生地をスリーロール成形機に通し、シート厚１２ｍｍになるよう圧延した後、サーキュラーカッターで幅２３ｍｍに、ギロチンカッターで長さ２３ｍｍになるよう切断する。続けて−５℃のクーリングトンネルを３分間通過させ、その後２４時間エージングさせてシリアルグミブロックを得た。得られたシリアルブロック菓子は成形時に装置に付着することなく問題なく製造可能であったが、喫食時にシリアルブロック菓子を包装から取り出す際に、たまに２つくっついて取れてしまうことがあった。
Example 4
9.5 kg of fruit juice gummy grape (manufactured by Meiji Co., Ltd.) is put into a 90 L vertical mixer and blown for about 10 minutes using a hot air blower with a set temperature of 80 ° C. to melt the gummy in the bowl. Then, 0.1 kg of grape fragrance, 4.0 kg of vegetable oil, 1.5 kg of table oats, 4.0 kg of corn flakes, 3.4 kg of brown rice puff, 0.5 kg of dice-shaped dried cranberries, 1.25 kg of crushed dried grapes are added and mixed. . Add 0.75 kg of yubeshi powder and mix well. The mixed dough is passed through a three-roll molding machine, rolled to a sheet thickness of 12 mm, and then cut into a width of 23 mm with a circular cutter and a length of 23 mm with a guillotine cutter. Subsequently, it was passed through a −5 ° C. cooling tunnel for 3 minutes and then aged for 24 hours to obtain a serial gummy block. Although the obtained cereal block confectionery could be produced without any problem without adhering to the apparatus at the time of molding, when the cereal block confectionery was taken out of the package at the time of eating, it sometimes got stuck twice.
実施例５
果汁グミぶどう（株式会社明治製）９．０ｋｇを９０Ｌ縦型ミキサーに投入し、設定温度８０℃の熱風機を用いて１０分程度送風し、ボウル内のグミを溶融させる。そこにぶどう香料０．１ｋｇ、植物油４．０ｋｇ、テーブルオーツ１．２５ｋｇ、コーンフレーク３．９ｋｇ、玄米パフ３．０ｋｇ、ダイス状ドライクランベリー０．５ｋｇ、砕片状干しブドウ１．２５ｋｇを投入し混合する。さらにゆべし粉２．０ｋｇを投入し、よく混合する。混合した生地をスリーロール成形機に通し、シート厚１２ｍｍになるよう圧延した後、サーキュラーカッターで幅２３ｍｍに、ギロチンカッターで長さ２３ｍｍになるよう切断する。続けて−５℃のクーリングトンネルを３分間通過させ、その後２４時間エージングさせてシリアルグミブロックを得た。得られたシリアルブロック菓子は成形時に装置に付着することなく、得られた製品も互いに結着することはなかったが、グミ様の弾力ある食感が少し物足りなく感じられた。
Example 5
Place 9.0 kg of fruit juice gummy grape (manufactured by Meiji Co., Ltd.) into a 90 L vertical mixer and blow with a hot air blower at a set temperature of 80 ° C. for about 10 minutes to melt the gummy in the bowl. Then, 0.1 kg of grape fragrance, 4.0 kg of vegetable oil, 1.25 kg of table oats, 3.9 kg of corn flakes, 3.0 kg of brown rice puff, 0.5 kg of dice-shaped dried cranberries, 1.25 kg of crushed dried grapes are added and mixed. . Add 2.0 kg of yubeshi flour and mix well. The mixed dough is passed through a three-roll molding machine, rolled to a sheet thickness of 12 mm, and then cut into a width of 23 mm with a circular cutter and a length of 23 mm with a guillotine cutter. Subsequently, it was passed through a −5 ° C. cooling tunnel for 3 minutes and then aged for 24 hours to obtain a serial gummy block. The obtained cereal block confectionery did not adhere to the apparatus at the time of molding, and the obtained products did not bind to each other, but the gummy-like elastic texture was felt a little unsatisfactory.
比較例１
果汁グミりんご（株式会社明治製）９．０ｋｇを９０Ｌ縦型ミキサーに投入し、設定温度８０℃の熱風機を用いて１０分程度送風し、ボウル内のグミを溶融させる。そこにりんご香料０．１ｋｇ、植物油４．０ｋｇ、テーブルオーツ１．７５ｋｇ、コーンフレーク５．０ｋｇ、玄米パフ３．１５ｋｇ、ダイス状ドライクランベリー０．５ｋｇ、６ｍｍ角ダイスカット蜜リンゴ１．０ｋｇを投入し混合する。さらにゆべし粉０．５ｋｇを投入し、よく混合する。混合した生地をシート成形するためにロール機に通したが、生地が部分的にロール面に付着してしまい、生地シートのところどころに欠落が生じてしまった。
Comparative Example 1
Add 9.0 kg of fruit juice gummy apple (manufactured by Meiji Co., Ltd.) to a 90 L vertical mixer and blow it for about 10 minutes using a hot air blower with a set temperature of 80 ° C. to melt the gummy in the bowl. Then, 0.1 kg of apple fragrance, 4.0 kg of vegetable oil, 1.75 kg of table oats, 5.0 kg of corn flakes, 3.15 kg of brown rice puff, 0.5 kg of dice-shaped dried cranberries, 1.0 kg of 6 mm square diced honey apples Mix. Add 0.5 kg of yubeshi powder and mix well. The mixed dough was passed through a roll machine to form a sheet. However, the dough partially adhered to the roll surface, and some of the dough sheets were missing.
比較例２
果汁グミりんご（株式会社明治製）９．５ｋｇを９０Ｌ縦型ミキサーに投入し、設定温度８０℃の熱風機を用いて１０分程度送風し、ボウル内のグミを溶融させる。そこにりんご香料０．１ｋｇ、植物油４．０ｋｇ、テーブルオーツ１．２５ｋｇ、コーンフレーク３．５ｋｇ、玄米パフ２．９ｋｇ、ダイス状ドライクランベリー０．５ｋｇ、６ｍｍ角ダイスカット蜜リンゴ１．０ｋｇを投入し混合する。さらにゆべし粉２．２５ｋｇを投入し、よく混合する。混合した生地をシート成形するためにロール機に通したが、生地が部分的にボロボロと崩れてしまい、連続した一様なシート状に成形することができなかった。
Comparative Example 2
9.5 kg of fruit juice gummy apple (manufactured by Meiji Co., Ltd.) is put into a 90 L vertical mixer, and blown for about 10 minutes using a hot air machine with a set temperature of 80 ° C. to melt the gummi in the bowl. Add 0.1kg of apple flavor, 4.0kg of vegetable oil, 1.25kg of table oats, 3.5kg of corn flakes, 2.9kg of brown rice puff, 0.5kg of dice-shaped dried cranberries, 1.0kg of 6mm square diced honey apples. Mix. Add 2.25 kg of yubeshi flour and mix well. The mixed dough was passed through a roll machine to form a sheet, but the dough was partially broken and could not be formed into a continuous uniform sheet.
比較例３
ゆべし粉を含まないこと以外は実施例１と同様の方法でグミとシリアルの混合生地を調製した。得られた生地をシート成形しようとしたが、生地がロール表面にはりついてしまい、成形不可能であった。
Comparative Example 3
A gummy and cereal mixed dough was prepared in the same manner as in Example 1 except that it did not contain yubeshi flour. An attempt was made to sheet-form the obtained dough, but the dough stuck to the roll surface and could not be formed.
比較例４
油脂を含まないこと以外は実施例１と同様の方法でグミとシリアルの混合生地を調製した。得られた生地をシート成形しカッターで切断したが、シート表面やカッター表面が糖質でベタベタしてしまい、得られた製品も喫食時に手が汚れてしまうものであった。
Comparative Example 4
A mixed dough of gummy and cereal was prepared in the same manner as in Example 1 except that it did not contain fats and oils. The obtained dough was formed into a sheet and cut with a cutter. However, the surface of the sheet and the surface of the cutter were sticky with saccharides, and the resulting product was soiled during eating.
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