JP2014068620A - Food product blended with insoluble dietary fiber, and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food product such as bakery product blended with insoluble dietary fiber, which has a soft and moist texture readily meltable in the mouth with good flavor, improving degradation of texture such as floury and dried tastelessness peculiar to a food product blended with the insoluble dietary fiber; and a manufacturing method thereof.SOLUTION: The manufacturing method of a food product such as bakery product blended with insoluble dietary fiber includes using raw material flour blended with a rare sugar containing syrup, so that the floury and dried tastelessness can be reduced, imparting a soft and moist texture readily meltable in the mouth to the food product.

Description

In the present invention, foods containing insoluble dietary fiber, i.e., bakery products, food products such as kamaboko and other water-dried products, the deterioration of the texture resulting from the addition of insoluble dietary fiber, i.e., the feeling of powder and vomit, The present invention relates to providing a food having a soft and moist texture, a good mouth-melting feeling and a good flavor, and a method for producing the same. In particular, the present invention relates to a method for producing a bakery product such as bread that has a soft and moist texture and a good mouthfeel.

It has been a long time since food calorie reduction and active intake of fiber components have been recommended as countermeasures for lifestyle-related diseases. When considering the reduction of calories and the provision of fiber components in foods, the most common technique is to mix a dietary fiber material.

Dietary fiber is a general term for ingredients in food that are not digested by human digestive enzymes. Dietary fiber has many effects, so it is regarded as very important as the “sixth nutrient” following the five major nutrients. Dietary fiber is roughly classified into water-soluble dietary fiber that is soluble in water and water-insoluble dietary fiber that is insoluble in water. In addition to being described in the table, the sum total of both the water-soluble dietary fiber and the insoluble dietary fiber is described in the food composition table as total dietary fiber.

Existing water-soluble dietary fibers include pectin, plant gum (guar gum), mucilage (mannan), seaweed polysaccharides (alginic acid, laminarin, fucoidan), indigestible dextrin, polydextrose, inulin, etc. When guar gum, mannan, etc. are blended in food, the effect on the physical properties of dough and batter in the food production process, and on the shape and texture of the final product increase depending on the blending amount. Moreover, since the low-viscosity water-soluble dietary fiber has a great influence on the properties of dough and batter, it has been difficult to apply it directly to foods including a process for producing them. In addition, bread and baked confectionery with swelling are prevented from swelling by blending low-viscosity water-soluble dietary fiber, so that the final product becomes poorly fired and the product surface becomes hard, etc. There were also problems. Therefore, application of a water-soluble dietary fiber material is difficult by simply adding it to an existing raw material of food or replacing it with a flour raw material such as wheat flour.

On the other hand, existing insoluble dietary fiber materials include, for example, resistant starch, apple fiber, corn fiber, beet fiber, soybean fiber, wheat fiber, soybean bran, wheat bran, cellulose, crystalline cellulose, hemicellulose, and the like. These materials have less impact on the physical properties of batters and doughs compared to water-soluble dietary fiber, and can be added in larger amounts.Particularly, some resistant starches are part of the flour in flour products. By substituting, there are cases where prescription can be easily done and is extremely versatile. Specifically, it is widely used in bakery products and noodle products. However, many insoluble dietary fiber materials do not change in structure even after cooking, and the texture of the blended food is modified to a powdery and voluminous feel. It was.

As a method for improving such a point, for example, in a bakery product such as breads, in order to give the product a texture such as a soft feeling and a moist feeling, various blending ingredients and compounding agents may be blended into the manufacturing raw material. It is disclosed. For example, it is disclosed that a composition comprising edible fats and oils or edible fats and sugars, water-soluble polysaccharides, water-soluble proteins, or the like is added to bread-making dough (Patent Documents 1 to 5). In addition, it is disclosed that protein materials such as whey protein, chicken egg powder, milk protein, wheat protein, and soy protein are added to wheat flour, which is a raw material for bread (Patent Documents 6 and 7).

Furthermore, in the production of breads, sugars such as maltohexaose and maltopentaose are blended (Patent Document 8), and bread improvers containing polysaccharides such as dextran and cellulose are added (Patent Documents). 9, 10), blending a quality improver composed of a saccharide having a glucose polymerization degree of 600 or more, a glucose polymerization degree of 200 to 600, and a glucose polymerization degree of 40 or more in a specific ratio (Patent Document 11), average The addition of a thickening stabilizer such as guar gum, pectin or locust bean gum having a particle size of 20 μm or less is also disclosed (Patent Document 12).

In addition, in the production of breads, blended with starch, pregelatinized starch such as wheat flour, corn, potato, etc. (Patent Documents 13 to 15), and in the production of breads, etherified starch and esterified starch Compounding modified starch such as crosslinked etherified starch or crosslinked esterified starch (Patent Documents 16 to 18), and blending pregelatinized starch with bread ingredients in the manufacture of breads (patents) Document 19), the combined use of water-soluble low-molecular dietary fiber and insoluble dietary fiber (Patent Document 20) is also disclosed. As described above, there are already many examples of studies using high-molecular substances such as proteins, fats and oils, starches, and polysaccharides, but they are not always satisfactory in terms of the effect on the product taste and the texture imparted. It was.

A technique related to a biological function improving composition containing dietary fiber and rare sugar (Patent Document 21) is also disclosed. However, it is a technology related to blending water-soluble dietary fiber and rare sugars or isomerized sugars containing rare sugars, and the composition of insoluble dietary fiber and rare sugar-containing syrup has not been verified at all. The emotional effect could not be confirmed.

JP-A-5-227873 JP 2003-304800 A JP 2005-295920 A JP 2006-288341 A JP 2008-67642 A JP-A-8-256672 JP 2002-171897 A JP 2003-9757 A JP 2001-161258 A JP 2006-180724 A JP 2007-82435 A JP 2002-291396 A JP 59-175845 A JP 2003-180233 A JP 2003-199482 A JP-A-3-87135 JP-A-64-71433 JP 2002-345394 A Japanese Patent Laid-Open No. 6-125776 JP 2009-95316 A JP 2010-18528 A JP 2002-17392 A International Publication No. 2010/113785

Food and Development Vol.44 No.2 57-64 (2009)

The object of the present invention is to improve the quality of foods containing and blended with dietary fiber materials, especially insoluble dietary fiber materials, which is a simple and powerful technique for realizing low calorie and providing fiber components in foods. There is. More specifically, the deterioration of the texture resulting from the addition of insoluble dietary fiber, i.e., improving the powderiness and tingling sensation, providing a food with a soft, moist texture and good mouth melt. There is.

As a result of intensive studies to solve the above problems, the present inventor prepared a food containing a combination of an insoluble dietary fiber material and a rare sugar-containing syrup, and in the case of a bakery product, it was soft and moist. In addition, it has been found that bakery products with good mouth-melting sensation can be produced, and in the case of other foods, food products can be easily formulated and prototyped, and the resulting products However, the present invention has been completed by verifying that the powderiness is generally reduced and the texture becomes soft.

That is, this invention provides the manufacturing method regarding the following foodstuffs.
1) A method for producing a food, comprising insoluble dietary fiber having a dietary fiber content of 30% or more and a rare sugar-containing syrup.
2) The method for producing a food according to (1), wherein the dietary fiber content of the insoluble dietary fiber is 40% or more.
3) The method for producing a food according to any one of (1) and (2), wherein the dietary fiber content of the insoluble dietary fiber is 50% or more.
4) The method for producing a food according to any one of (1) to (3), wherein the dietary fiber content of the insoluble dietary fiber is 60% or more.
5) The method for producing a food according to any one of (1) to (4), wherein the insoluble dietary fiber is a resistant starch.
6) The method for producing a food according to (5), wherein the resistant starch is a crosslinked type.
7) The rare sugar-containing syrup is a syrup containing 0.5 to 17% by mass of D-psicose and 0.2 to 10% by mass of D-allose, according to any one of (1) to (6). Food manufacturing method.
8) The rare sugar-containing syrup is a syrup obtained by alkaline isomerization using D-glucose and / or D-fructose as a raw material until the D-glucose and / or D-fructose content is 55 to 99% by mass. The manufacturing method of the bakery product as described in any one of (7)-(7).
9) The method for producing a food according to any one of (1) to (8), wherein the content of insoluble dietary fiber accounts for 5% or more of the total amount of food.
10) The method for producing a food according to any one of (1) to (9), wherein the content of insoluble dietary fiber accounts for 10% or more of the total amount of food.
11) The method for producing a food according to any one of (1) to (10), wherein the content of insoluble dietary fiber accounts for 20% or more of the total amount of food.
12) The method for producing a food according to any one of (1) to (11), wherein the food is a bakery product.

The present invention also provides the following bakery products.
13) A food produced by the production method according to any one of (1) to (12).

According to the present invention, it is possible to produce a food that is soft and moist, and has a good mouth melt feeling, which eliminates the powderiness and tingling sensation found in foods containing insoluble dietary fiber.

The insoluble dietary fiber referred to in the present invention is a fiber material that is insoluble in water, and has a dietary fiber content of 30% or more as measured by the Prosky modified method (commentary of the 5th edition Japanese Food Standard Composition Table Analysis Manual (published by the Central Law)). Means things. Specific examples include resistant starch, corn fiber, beet fiber, soybean fiber, wheat fiber, apple fiber, soybean bran, wheat bran, cellulose, crystalline cellulose, and hemicellulose, but are not limited to those exemplified. As long as the dietary fiber content is 30% or more as measured by the modified Prosky method, one or more of them may be used in combination. Examples of commercially available products can be confirmed in Non-Patent Document 1, etc., and their fiber content is approximately 30% or more.

The insoluble dietary fiber used in the present invention is preferably selected from resistant starch that can be easily incorporated into foods in a large amount, and more preferably has no habit in taste and is a cross-linked type resistor suitable for large amounts. This is very effective when selecting a starch.

In the present invention, as a raw material of food, an insoluble dietary fiber having a dietary fiber content of 30% or more, preferably 40% or more, more preferably 50% or more, most preferably 60% or more, and a rare sugar-containing syrup are blended. It is realized with.

The resistant starch of the present invention is a generic name for starch that shows resistance to digestive enzymes. Although generally classified as RS1 to RS4, any of these may be selected in this patent. Examples of RS1 include wheat bran powder (made by Nippon Flour Milling Co., Ltd.), and examples of RS2 are solar eclipse roadster (manufactured by Nippon Shokuhin Kako Co., Ltd.) and Hi-Maze 1043 (manufactured by NSC Japan). As an example of RS3, C ☆ Actistar 11700 (manufactured by Cargill Japan), as an example of RS4, Pine Star RT, Fiber Gym RW (both manufactured by Matsutani Chemical Co., Ltd.), Actistar RT 75330 (Cargill Japan) Manufactured). Cross-linked resistant starch is a form of RS4 and refers to a resistant starch in which starch is cross-linked to develop enzyme resistance. The pine starch RT, fiber gym RW, and Actistar RT 75330 exemplified above as RS4 are all bridge type resistant starches. In addition, there is a type that expresses enzyme resistance by etherification or esterification in RS4, and either can be used in this patent, but the cross-linking type is more powdery, so the present invention The technique is more effective when applied to cross-linked resistant starch.

The food referred to in the present invention may be any food as long as it is a food that can contain and add insoluble dietary fiber. In other words, in addition to bakery products, Japanese and Western confectionery, cooked rice, seasonings, water-kneaded products, livestock meat products, various creams and flower pastes, general health foods with high demand for low calories and dietary fiber, such as tablets and Examples include, but are not limited to, tablets, green juice (including granules and powder), energy jelly, and yogurt. In order to reinforce sweetness for such foods, high-intensity sweeteners such as acesulfame potassium, aspartame, stevia, and sucralose, and sugar alcohols such as erythritol, sorbitol, maltitol, and xylitol may be used in combination. . The food of the present invention is particularly suitable for bakery products that can be formulated relatively easily by replacing wheat flour with insoluble dietary fiber and replacing sweet ingredients such as sugar with rare sugars or isomerized sugars containing rare sugars. Yes.

In the above food, in order to achieve the enhancement of dietary fiber, which is the purpose of adding insoluble dietary fiber, and to reduce the calorie of the food, the content of insoluble dietary fiber is 5% or more, preferably 10% or more of the total amount of food, It is preferable to blend so as to occupy 20% or more.

The bakery product as referred to in the present invention includes at least water, salt, and / or a material that generates bubbles in one or more main raw material powders, and further adds auxiliary materials necessary for producing each food. A dough or batter that is cooked and cooked to a moisture content of about 2 to 50%, increased by baker's yeast, baking powder, whole egg, egg white, etc. before or during cooking It is a food that produces bubbles. The flour that is the main ingredient flour mainly includes wheat flour, but also rice flour, starch (for example, corn starch, waxy corn starch, potato starch, rice starch, glutinous rice starch, tapioca starch, wheat starch, sago starch, Sweet potato starch, etc.), modified starch (eg, cross-linked starch, acetylated starch, etherified starch, acetylated cross-linked starch, etherified cross-linked starch, oxidized starch, octenyl succinic acid starch, etc.), acid-treated starch, acid roasted starch, whole grain starch Including corn flour and rye flour. In addition, whole grains, rye, rice, corn, barley, barnyard millet, awa, acne, germinated brown rice, black rice, red rice, soybeans, red beans, amaranthus, quinoa, etc. may be mixed, and the composition is particularly limited Rather, common raw materials can be used. In addition, the secondary material is a secondary material generally used in the manufacture of bakery products, or a secondary material used depending on the type of bakery product, desired quality, and specifically, sugar, glucose, isomerized sugar, oligosaccharide. Sugar, sugars such as reduced starch decomposition products, dairy products such as skim milk powder, whole milk powder, fats and oils such as shortening, margarine, butter, emulsified oil and fat, emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, and stearoyl calcium lactate Spices such as cinnamon and basil, brandy, baked products such as rum, dried fruits such as raisins and dried cherries, nuts such as almonds and peanuts, α-amylase, β-amylase, glucoamylase, protease, lipase, xylanase, Enzymes such as hemicellulase and glucose oxidase, Fragrance (for example, vanilla essence), artificial sweetener (for example, aspartame), pectin, guar gum degradation product, agarose, glucomannan, polydextrose, sodium alginate, cellulose, hemicellulose, lignin, chitin, chitosan, dietary fiber such as indigestible dextrin , Resistant starch, active gluten, cocoa powder and the like.

The rare sugar in the present invention is a small amount in nature compared to the “natural monosaccharide” represented by D-glucose (glucose), which is abundant in nature among the simple sugars that are basic units of sugar. A non-existing monosaccharide is defined as a “rare sugar”. There are 59 types of monosaccharides in total, of which 7 types of natural monosaccharides and 52 types of rare sugars have been confirmed. The amount of rare sugar present is very small. For example, D-allose has an overwhelmingly small amount compared to D-glucose (glucose).

Among them, currently, rare sugars that can be mass-produced are D-psicose and D-allose. D-psicose is a D-form of psicose classified as ketohexose and is a hexose. Moreover, D-allose is D form of allose classified into aldose, and is also hexose. D-psicose may be obtained by any means including those extracted from the natural world, those synthesized by chemical or biological methods, and the like. D-allose can be obtained by causing D-xylose isomerase to act on a solution containing D-psicose to produce D-allose from D-psicose (Patent Document 22), but is not limited to this method. It may be obtained by any means.

As the rare sugar-containing syrup in the present invention, the above-mentioned rare sugars (for example, D-sorbose, D-tagatose, L-sorbose, D-psicose, D-allose, D-altrose) are appropriately selected and general syrup is used. It can also be obtained by mixing with (liquid sugar) as appropriate, but it can be easily obtained as a commercially available product “Rare Sugar Sweet” (Released by: Rare Sweet, Inc .; Seller: Matsutani Chemical Industry Co., Ltd.). .

"Rare Sugar Sweet" is a syrup containing rare sugars obtained from the isomerized sugar as a raw material and obtained by the method disclosed in Patent Document 23. The rare sugars mainly contain D-psicose and D-allose. Is manufactured. The rare sugars contained in the rare sugar-containing syrup obtained by this method are 0.5 to 17% by mass of D-psicose and 0.2 to 10% by mass of D-allose, but unidentified rare sugars are also included.

The method for obtaining this rare sugar-containing syrup is not limited to the above-mentioned method, but a reaction discovered in the latter half of the 19th century by causing an alkali to act on a monosaccharide (D-glucose or D-fructose), Robly de Bruin-phan Erykenstein rearrangement reaction, retroaldol reaction and subsequent aldol reaction (the above reaction is called alkali isomerization reaction), and syrups containing various monosaccharides (including rare sugars) are widely used. Any syrup that is alkali-isomerized from D-glucose and / or D-fructose as a raw material until the D-glucose and / or D-fructose content is 55 to 99% by mass.

Although there are various methods for measuring rare sugars, a method for separating and measuring by high performance liquid chromatography is common, and examples of the measurement conditions include the measurement conditions described in Patent Document 23 (detector; RI, column) Mitsubishi Chemical Co., Ltd. MCI GEL CK 08EC, column temperature; 80 ° C., mobile phase; purified water, mobile phase flow rate: 0.4 mL / min, sample injection amount: 10 μL).

Examples of the raw material used for the production of the rare sugar-containing syrup include starch, sugar, and isomerized sugar. Isomerized sugar is widely regarded as a mixed sugar mainly composed of D-glucose and D-fructose in a specific composition ratio, and is generally obtained by hydrolyzing starch with an enzyme such as amylase or an acid. In addition, it refers to a liquid sugar mainly composed of glucose and fructose obtained by isomerizing a sugar solution mainly composed of glucose with glucose isomerase or alkali. According to the JAS standard, “fructose fructose liquid sugar” has a fructose content (ratio of fructose in sugar) of less than 50%, “fructose dextrose liquid sugar” has 50% or more and less than 90%, and 90% or more. Is called "high fructose liquid sugar", and glucose fructose liquid sugar added with an amount of sugar not exceeding glucose fructose liquid sugar is called "sugar mixed fructose glucose liquid sugar". The rare sugar-containing syrup of the present invention Any isomerized sugar may be used as the raw material.

When producing the food in the present invention, it is essential to set the syrup containing rare sugar, and the amount used is a soft and moist food that improves the powderiness and feeling of vomit. There is no particular limitation as long as it has a sensation and an effect of improving the feeling of melting in the mouth, and it may be appropriately adjusted in consideration of the balance of the original taste of the food.

For example, in the case of bakery products such as white bread and French bread that have almost no sweetness, add a rare sugar-containing syrup to 0.1 to 10% by mass with respect to 100% by mass of the main ingredient powder. Thus, an improvement effect can be obtained effectively. When the content of the added sugar in the final product is less than 0.1% by mass, the improvement effect is insufficient, so 0.1% or more, preferably 0.5% by mass or more is added. In addition, at 10% by mass or more, there is no problem with bakery products with originally strong sweetness such as confectionery bread, but other bakery products are given strong sweetness to impair the overall taste balance. From an economic point of view, it is better to keep it to 10% by mass.

In the case of bakery products such as confectionery bread that have a strong original sweetness, the ratio of the rare sugar-containing syrup is set to 1 to 30% by mass and added to 100% by mass of the main raw material powder. In the case of a sponge cake, etc., it can be effectively added and set so that the ratio of the rare sugar-containing syrup is 5 to 160% by mass with respect to 100% by mass of the raw material powder. By doing so, an improvement effect can be obtained effectively.

The effects of the present invention can be obtained with any food, but the rare sugar-containing syrup contains low-calorie, non-assimilated saccharides compared to normal saccharides. Therefore, the improvement effect of the present invention can be further provided. The food obtained in this way has a very high value in terms of industrial use, in that it is excellent in texture and taste, and when used in low-calorie foods, both health and palatability are compatible. It will be a thing.

EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations. In the examples and reference examples, “parts” represents parts by weight.

In the following examples, “rare sugar sweet (hereinafter abbreviated as RSS)” (release source: Rare Sweet Co., Ltd., seller: Matsutani Chemical Industry Co., Ltd.) was used as the rare sugar-containing syrup.

(Plain bread)
According to Tables 1 and 3, a bread was made as a trial, and according to Table 4, the powderiness and the product volume were compared. Four types of insoluble dietary fiber samples shown in Table 2 were selected and used for the test. Regardless of the type and volume of insoluble dietary fiber, improvements in powderiness and texture with the addition of RSS were observed.

(Fiber reinforced roll)
Fiber reinforced rolls were prepared according to Tables 5 and 6. A fiber-reinforced bread roll with improved powderiness was obtained compared to the control in which insoluble dietary fiber was simply added.

(Low sugar and low calorie cookies)
According to Table 7, low sugar and low calorie cookies were prepared. That is, all ingredients were mixed using a beater with a desktop vertical mixer, and then rested for 30 minutes. After rolling the dough to 4.5 mm, the dough was cut out on a baking sheet with a die cut and laid on a baking sheet, and baked in an oven at 170 ° C. on the top and 150 ° C. on the bottom. The obtained cookie of Example 3 had a good texture, and was a cookie with a sugar cut of 65.7% and a calorie of 20.8% compared to the cookie of Comparative Example 3.

(Low carbohydrate financier)
Low carbohydrate financiers were made according to Table 8. That is, after mixing egg white and granulated sugar using a beater with a tabletop vertical mixer, RSS, soft flour, pine starch RT, almond powder, baking powder were added and mixed, and preheated butter was mixed there After that, I rested for 30 minutes. The dough was poured into a financier mold and baked in an oven at 200 ° C. and 170 ° C. for 13 minutes. The obtained financier of Example 4 had a good texture, and was a financier with a cut of 24.9% of carbohydrate compared to the financier of Comparative Example 4.

(Low sugar steamed bread)
A low sugar steamed bread was prepared according to Table 9. That is, dissolve white sucrose, treha and RSS in water, add egg white and fresh cream, then sift together flour, fiber gym RW, baking powder, salt, Novazan 80, sucralose and sugar ester. The mixture was mixed for 2 minutes at low speed, using as a guide the extent to which there was no lumps. After the obtained dough was kneaded for 30 minutes, a glassine cup was poured into a cup shape (no bottom), dispensed at a dough weight of 100 g, and then steamed with 1 atm of steam for 15 minutes. The resulting low-sugar steamed bread was a soft and weak steamed bread peculiar to the insoluble dietary fiber.

(Low calorie Chinese bun)
Low-calorie Chinese buns were prepared according to Tables 10 and 11. When the obtained Chinese bun was heated and eaten according to a conventional method, Example 6 had a softer texture than that of Comparative Example 6, and the powderiness was alleviated.

(蒲 鉾)
Fried rice cake was produced according to Table 12. That is, frozen surimi was roughened with a food cutter for 5 minutes, salt was added and salted for 10 minutes, and starch, seasonings, and ice water were added for 10 minutes. The obtained meat paste was molded into a fixed shape, cooled with oil at 160 ° C. for 4 minutes, and then cooled to obtain fried rice cake. The obtained deep-fried rice cake had a good texture.

(Soft yogurt)
Soft yogurt was made according to Table 13. That is, after stirring and stirring raw materials other than the starter to 90 ° C., the mixture was homogenized with a TK homomixer at 5,000 rpm for 1 minute. The obtained emulsion was heated at 90 ° C. for 10 minutes and then cooled to 40 ° C. A starter was added thereto, fermented at 35 ° C. for 17 hours, and cooled in a refrigerator to obtain soft yogurt. This soft yogurt was a good product with no sense of incongruity.

(Dietary fiber reinforced pottery)
A dietary fiber reinforced pottery was made according to the formulation in Table 14. That is, the ingredients shown in Table 14 were mixed to prepare ingredients, and 25 g of ingredients were wrapped in 4 g of commercially available baked leather, and then steamed according to a conventional method at 100 ° C. for 12 minutes. The raw heat of the obtained bake was taken, and quick freezing was performed to obtain a bake product. When the obtained shochu was heated and eaten according to a conventional method, the example had a soft touch compared with the comparative example, and the powderiness was alleviated.

As a measure against lifestyle-related diseases, when designing foods that contain insoluble dietary fiber to promote low-calorie food intake and active intake of fiber components, the texture of powder that is a drawback is easy As a method that can be improved, the use of rare sugar-containing syrups will expand the use of foods that contain insoluble dietary fiber, and this will meet the needs of consumers who want to eat healthy foods with a better texture. It provides a means.

Claims (13)

A method for producing a food, comprising insoluble dietary fiber having a dietary fiber content of 30% or more and a rare sugar-containing syrup. The method for producing a food product according to claim 1, wherein the dietary fiber content of the insoluble dietary fiber is 40% or more. The method for producing a food product according to any one of claims 1 and 2, wherein the dietary fiber content of the insoluble dietary fiber is 50% or more. The method for producing a food according to any one of claims 1 to 3, wherein the dietary fiber content of the insoluble dietary fiber is 60% or more. Insoluble dietary fiber is resistant starch, The manufacturing method of the foodstuff as described in any one of Claims 1-4 characterized by the above-mentioned. The method for producing a food according to claim 5, wherein the resistant starch is a cross-linked type. The production of a food according to any one of claims 1 to 6, wherein the rare sugar-containing syrup is a syrup containing 0.5 to 17% by mass of D-psicose and 0.2 to 10% by mass of D-allose. Method. The rare saccharide-containing syrup is a syrup obtained by using D-glucose and / or D-fructose as a raw material and alkali-isomerized until the D-glucose and / or D-fructose content is 55 to 99% by mass. 8. The method for producing a food according to any one of 7 above. The method for producing a food according to any one of claims 1 to 8, wherein the content of insoluble dietary fiber accounts for 5% or more of the total amount of food. The method for producing a food according to any one of claims 1 to 9, wherein the content of insoluble dietary fiber occupies 10% or more of the total amount of food. The method for producing a food according to any one of claims 1 to 10, wherein the content of insoluble dietary fiber accounts for 20% or more of the total amount of food. The method for producing a food according to any one of claims 1 to 11, wherein the food is a bakery product. The foodstuff manufactured by the manufacturing method as described in any one of Claims 1-12.