JP3110907B2 - Low-calorie food material and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-calorie food material and a method for producing the same, and more particularly, to a low-calorie high-fiber rice-like food having the properties and appearance of cooked rice when added to water. A new type of artificial rice material and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, in Japan, dietary habits have been changed due to obesity, accompanying adult illness, and diets mainly for young women, and rice consumption has tended to decrease. Still a staple food. However, rice is high in calories, so you may take a large amount before you know it, or if you want to be more satisfied with a rice meal during a diet, you may run into a dilemma due to excessive calories. Furthermore, in some patients with allergic disease or kidney disease, rice consumption is not preferred.

On the other hand, after the war, artificial rice was first strengthened rice.
Those with enhanced vitamin B ₁ to be insufficient in the US was made, but was unpopular in terms of color and the like. In addition, old rice and old rice were produced as an adverse effect of the esophagus method, and gelation treatment was performed on the surface in order to eat these rice deliciously, and instant rice and retort rice were produced in pursuit of simplicity. However, these have a problem in terms of texture such as a smooth surface and poor chewyness.

Japanese Patent Publication No. 3-70461 discloses that an aqueous dispersion sol containing konjac fine powder and starch is heated to gel,
A granular dry gel obtained by drying the resulting hydrogel is disclosed. It is said that this dried gel can be made into a hydrogel having both physical properties similar to konjac and food quality similar to cooked rice by boiling with water. It is hard to say artificial rice. Japanese Patent Publication No. 63-66180 also discloses a method for producing a dried gel in which konjac mannan, starch and the like are kneaded, gelled, and the resulting gel is frozen, thawed and dried. This is nothing but artificial konjac, which is not artificial rice. As described above, there is no artificial rice that is comparable to natural rice in texture and appearance as compared with natural rice.

[0005]

SUMMARY OF THE INVENTION In view of the above circumstances, the present invention provides a new artificial rice which has a texture and appearance similar to that of natural rice, has lower calories than natural rice, and has a high dietary fiber, and its production. The purpose of the present invention is to provide a method, and as a result of diligent research by the present inventors, by using starch, dextrin, gelling agent and clouding agent in an appropriate ratio, a new artificial rice that meets the above object and We succeeded in obtaining a new food material and completed it.

[0006]

SUMMARY OF THE INVENTION The present invention relates to a starch and a dextrin having a dextrin content of 0 to 20 times the weight of the starch, 0.00
It is intended to provide a low-calorie food material characterized by being a dry granular material containing 3 to 7 times the gelling agent and 0.03 to 20 times the clouding agent.

[0007] The present invention relates to a starch of 1 to 30% by weight, a dextrin of 20% by weight or less, a gelling agent of 0.1 to 7% by weight, a clouding agent of 1 to 20% by weight, and a moisture of 40 to 97% by weight.
Extruding and cutting a semi-solid material having the composition of the above, forming into granules, eluting dextrin if necessary, gelling, and then drying the low-calorie food material production method, To provide.

[0008] The food material of the present invention exhibits the same texture (feel, chew, etc.) as cooked rice just by adding water. Moreover, the food material of the present invention has the unique features of being able to contain dietary fiber that is not found in natural rice and of being low in calories.

[0009] The starch used in the present invention is not particularly limited, and natural starch conventionally used for food,
Any of various types including modified starch can be used. For example, rice starch, corn starch, wheat starch, barley starch,
Natural starches such as waxy corn starch, sweet potato starch, potato starch, flour containing these starches, high amylose starch, cross-linked starch, substituted starch, symboiling starch, acetate-modified starch, hydroxyalkyl starch, pregelatinized starch, and the like. Modified starches such as modified starches combined with chemical treatments can be used alone or in combination as appropriate.
In particular, cross-linked starch, substituted starch, symboiling starch,
Modified starch obtained by chemically treating a carboxyl group of starch by esterification or etherification, such as acetate-modified starch and hydroxyalkyl starch, is preferred.
Among the modified starches, in particular, Brabender V
It is most preferable that the peak viscosity (iscosity, measured by a Brabender viscometer) is 600 to 800 Bu. The amount of starch used in the present invention can be appropriately selected depending on the desired appearance, shape, properties, and the like of the rice-like food obtained by adding water.However, usually, the starch content in the grains when water is added, that is, the added water is used. The starch is used in an amount of about 1 to 30% by weight, preferably about 10 to 20% by weight, based on the total amount of the raw materials for producing the rice-like food including the above.

The dextrin may be any water-soluble dextrin, and usually has a dextrose equivalent (DE) of 1
Those having about 0 to 40, preferably about 20 to 30 are suitable. The dextrin is used in an amount of 20 times or less, preferably about 0.16 to about 10 times the weight of the starch used. Dextrin is used to make the porous structure eluted from the grains during the production of the material of the present invention to form a porous structure and, when water is added, to approximate more naturally cooked rice, and it is not necessary to use it. However, the quality of the artificial rice material of the present invention is not affected even if it is not used.

The gelling agent is not particularly limited, and any gelling agent used in the food field can be used. This includes both a gelling agent that gels with a divalent cation and a gelling agent that gels with heating, and either of these can be used alone or in combination. Examples of the gelling agent that gels with the divalent cation include pectic acid,
Pectic acid alkali salts, carrageenan, alginic acid, alkali metal alginates, low methoxy pectic acids and alkali salts thereof, and the like. Further, as a gelling agent that gels by heating, for example, gelatin, egg white,
Konjac flour, konjac mannan, casein, gellan gum, gum arabic, guar gum, locust bean gum, agar and the like. In the present invention, it is particularly preferable to use konjac fine powder or konjac mannan in combination with another gelling agent as the gelling agent. In this case, konjac fine powder or konjac mannan is 50% by weight of the total gelling agent. % Is desirable. The gelling agent is used in a range of 0.003 to 7 times, preferably 0.01 to 3 times, based on the weight of the starch used. When particularly suitable konjac mannan is used, the amount is 0.003 to 7 times, preferably 0.1 to 3 times the weight of the starch.

When the above-mentioned gelling agent that gels with a divalent cation is used, the rice-like food obtained in the present invention further contains a divalent metal ion. The divalent cation may be any one which does not have a problem in food hygiene and forms a gel together with a gelling agent. For example, ions such as calcium and magnesium are preferable from the viewpoint of taste. Examples of the compound containing a divalent metal ion include calcium chloride,
At least one of calcium salts such as calcium lactate, baked eggshell calcium and baked oyster shell calcium, and water-soluble divalent metal salts such as water-soluble magnesium salts such as magnesium chloride and magnesium lactate can be used. The amount of the divalent metal ion to be used is usually not more than 1 time as a divalent metal salt, preferably about 0.000, based on the weight of the starch used.
The range is 6 to 0.5 times.

The clouding agent is added for the purpose of obtaining a rice-like cloudy appearance and for the purpose of dietary fiber. Particularly, a fine powder obtained by a physical or chemical method is preferable.
For example, powdered cellulose having an average degree of polymerization of 100 to 300 and passing through a wire mesh of about 60 mesh or powdered cellulose having a degree of polymerization of 100 or less (JP-A-57-212231, JP-A-59-219333, 61-2
No. 11342, JP-A-62-138538,
JP-A-62-240302, JP-A-3-1521
No. 30, JP-A-3-163135, JP-B-6-6
No. 0-19921, Japanese Patent Publication No. Sho 62-30220, Japanese Patent Publication No. Sho 63-44763, Japanese Patent Publication No. Hei 2-124
No. 94, etc.) are preferred. These suitable powdered cellulose, in addition to exhibiting the effect of imparting the above cloudy appearance and the effect as a dietary fiber, to improve the water retention of the obtained food material of the present invention, from the particles when added water This has the effect of avoiding water separation for a long period of time, thereby making the bite and texture of cooked rice unique to cooked rice. In addition, the above clouding agent includes, for example, bone powder, silk, talc, kaolin and the like in addition to the cellulose.

The amount of the above-mentioned clouding agent used is 0.03 to 20 times, preferably about 0.06 to 5 times, based on the weight of the starch used.
The range is about twice. However, when modified starch or konjac mannan is used as the starch and gelatinized as the gelling agent, and powdered cellulose is used as the clouding agent, the weight ratio of the powdered cellulose to the konjac powder or konjac mannan is 1.0. If the ratio does not satisfy the weight ratio, the above-mentioned characteristic imparting effect specific to the rice cooked rice, ie, the appearance and texture and texture imparted to the cooked rice. The effect is difficult to play.

It is known that the food material of the present invention can be conventionally used for food, if necessary, as long as it does not adversely affect the appearance, texture, taste, etc., in addition to the above components. Various edible substances can be appropriately added and blended. These substances include vitamins, minerals, flavors, thickeners, coloring agents, flavors, dietary fiber, etc., and various proteins, peptides, fats and oils, and seasonings that are well known as edible materials. Ingredients (sugar, salt, soy sauce, etc.) can also be appropriately added and blended as needed.

Hereinafter, the method for producing a food material of the present invention will be described. First, a predetermined amount of each of the above components (excluding the case where a divalent metal salt is used) is mixed, stirred, and kneaded with a predetermined amount of water to form 1 to 30% by weight of starch, 20% by weight or less of dextrin, and gelation. A semi-solid dough having a composition of 0.1 to 7% by weight of an agent, 1 to 20% by weight of a clouding agent and 40 to 97% by weight of water is prepared. This mixing, stirring,
The kneading can be carried out according to a conventional method using a suitable rotary kettle, a mixer and other kneading means. Further, in order to increase the viscosity of the dough obtained above, a part of a divalent metal salt may be added, if necessary, or appropriate heating may be performed. The viscosity of the obtained dough can be appropriately determined in consideration of workability in the subsequent extrusion process, but is usually about 10,000 to 100,
It is preferable to be in the range of about 000 cps. That is,
It is suitable that the extruder has a fluidity and a shape retention after molding.

The dough thus obtained is put into a suitable extruder, extruded at an arbitrary speed, and cut near a die discharge port to obtain pellets. Here, as the extruder, any of various types of normal extruders can be used, and a normal extruder or the like can also be used. The use of the extruder is particularly convenient because fabric production can be performed in one step in the extruder.

In the present invention, in particular, by appropriately selecting the shape of the die and the nozzle of the extruder described above, if water is added to the obtained food material, it is possible to obtain a rice grain having a size and shape close to that of cooked rice. Can be
For example, a die having a shape as shown in the accompanying drawings can be preferably used.

FIG. 1 is a front view of a die suitable for manufacturing a food material according to the method of the present invention, FIG. 2 is a side sectional view of the die, FIG. 3 is a partially enlarged view of FIG. 4 is a partially enlarged view of FIG.

The preferred die is shown in FIG.
It is good to make the middle part into a narrow nozzle shape, and by applying a pulsating flow at the time of extrusion by such a restriction,
Fracture is formed on the surface of the pellet, and irregularities are formed on the surface of the pellet in the lateral direction. Also, by making the shape of the nozzle not a perfect circle but a wavy circle (see FIG. 3), it is possible to form irregularities also in the vertical direction of the pellet surface, thus giving the pellet an appearance similar to rice grains. Can be. Further, by slightly tilting the nozzle discharge port with respect to the extrusion direction, the pellets can be formed into a rhombic cylindrical shape during cutting (see FIGS. 2 and 4).
Thus, the water can give an appearance more similar to rice grains.

In the method of the present invention, the above-mentioned pellets are further put into a water bath, and if necessary, dextrin in the pellets is eluted and then gelled. The elution of the dextrin is not limited to the surface of the pellet, and can extend to the inside of the pellet.According to this, the porous portion can be formed in the pellet, and water is added to feed. In addition, the surface can be made more similar to rice. It is desirable that dextrin is eluted in the water bath as soon as possible after cutting the dough. The elution operation using the water bath is performed at a water bath temperature of about 0 to 100 ° C.
The elution operation can be performed under flowing water without using a water bath.

The gelation operation following the above elution may be performed, for example,
Divalent metal ion concentration of about 10 to 1000 mEq / liter,
It is preferable to perform the treatment in a divalent metal ion concentration range of preferably about 300 to 800 mEq / liter for about 5 to 30 minutes. In addition, gelation by heating can be adopted instead of the gel value by the divalent metal ion by selecting a gelling agent. This can be performed by heating the gelling agent to a temperature higher than the gelling temperature, and the heating can be performed by using an appropriate heating means such as hot water, hot water, steam, or hot air. The above-mentioned gelation is preferably carried out such that the texture becomes the same as that of natural rice when eating.

The gel obtained is subjected to drying. The drying method is not particularly limited, a known method, for example,
Hot air drying, hot air fluidized drying, vacuum drying and the like can be employed. Drying is usually performed when the water content of the gelled particles is 30% by weight or less, preferably 25% by weight or less, more preferably 1% by weight or less.
It is carried out to an extent of 5% by weight or less.

The food material obtained according to the present invention can be used for food by adding water, but generally, as in the case of rice cooked, generally 1 part by weight of the material of the present invention, preferably about 8 parts by weight Add water and steam for 20-40 minutes to serve. Also, a suitable container such as a canned, heat-resistant plastic container, and a retort pouch that can be heat-sterilized is filled with water, and heat-sterilized according to a conventional method to obtain a product.

For example, 10 parts by weight of polished rice and about 20 parts by weight of water are added to 1 part by weight of the material of the present invention, and the mixture is steamed for 20 to 40 minutes. Are mixed at a weight ratio of about 1: 2, so that the rice can be cooked in a suitable eating state. The rice-like food obtained in this way has an excellent quality that is substantially indistinguishable from natural rice in its appearance, texture and the like. For example, as cooked rice, it can be effectively used for various uses such as for tea, rice ball, and sushi. Of course, this can be used for various purposes in combination with natural rice as described above.

[0026]

The present invention will be described below in more detail with reference to examples, but the present invention is not limited to these examples. Example 1 A predetermined amount of the following raw materials was mixed with a mixer (manufactured by Sanei Seisakusho Co., Ltd.
(Model: 20DMW). 1. 1. 22 parts by weight of starch 2. 2 parts by weight of cellulose 3. pectin 2 parts by weight 4. Dextrin 20 parts by weight 54 parts by weight of water.
Screw extruder with a hole of mm (manufactured by FMI, PX3
The obtained paste was extruded into a cylindrical shape using the method (0), and the extruded paste was cut into a length of about 6 to 10 mm to obtain a pellet.

The obtained pellets (average diameter 3 mm × length 5 m)
m) is allowed to stand in water for about 30 minutes, and then poured into water so as to form a 2% calcium chloride mixed solution, and then is added for about 20 to
It was left to gel for 40 minutes. The pellet was taken out of the water to obtain a gel in the form of white particles. The obtained gel was dried at 105 ° C. for 60 minutes with a belt-type hot-air dryer to obtain granular (average diameter 1 mm × length 4 mm) food material of the present invention having a water content of about 10% by weight.

8 per 1 part by weight of the obtained food material sample
For each test sample prepared by adding water in parts by weight and mixing it with natural cooked rice at a predetermined ratio, the number of panelists who feel uncomfortable with 100% of cooked rice is
Counting was performed using a panel of 10 persons. The provision of each test product to each panel (tasting) was performed in ascending order of the sample of the present invention. Table 1 shows the obtained results.

[0029]

[Table 1]

From the above results, when the hydrolyzate of the sample of the present invention was simply mixed into cooked rice, even if the majority of the rice was replaced, the majority did not feel uncomfortable. The material was found to give a rice-like food with a texture very similar to cooked rice. In the above test, cooked rice was used as a control, but without separately setting a control, the hydrolyzate of the food material sample of the present invention was appropriately mixed with ordinary rice and provided at an actual meal place. Then, each panel was tasted, and it was tested whether each sample felt uncomfortable with rice. The method of providing meals was the same as above, with 10 panels. Table 2 shows the results.

[0031]

[Table 2]

As shown in Table 2, when a sample and rice are mixed and provided as cooked rice in a normal meal, the number of panels that feel uncomfortable is further reduced as compared with the case of Table 1 above. . From this, the food material of the present invention is practically
It can be seen that rice-like food having a texture very similar to cooked rice is given. Therefore, it can be expected that the quality of the rice is indistinguishable from that of natural rice, especially when seasoned or the like is added to the rice, or mixed with vegetables or fried food.

Example 2 A predetermined amount of the following raw materials was homogeneously mixed by a mixer. 1. 5 parts by weight of starch Cellulose 5 parts by weight 3. 3. Konjac flour 2 parts by weight Dextrin 5 parts by weight 5. 82.5 parts by weight of water 0.5 parts by weight of calcium hydroxide The homogeneously mixed paste-like mixture was extruded into a cylindrical shape using a screw extruder (PX30, manufactured by FMI) having a hole with a diameter of 3 mm at the outlet, and the extruded paste was lengthened. Pellets were obtained by cutting about 5 mm in length.

The pellets obtained (average diameter 3 mm × length 5 m)
m) is left in water for about 30 minutes, after which the water temperature is 90-1
The temperature was raised to 00 ° C. and maintained for about 30 minutes to gel the pellet. This was taken out of the water to obtain a gel in the form of white particles.

The gel thus obtained was heated in a belt hot air drier for 1 hour.
Dry at 05 ° C for 60 minutes, granules with a water content of 10% by weight
A food material of the present invention (average diameter 1 mm × length 4 mm) was obtained.
This was evaluated by a panel test according to the test described in Example 1 above, in the same manner as the food material of the present invention obtained in Example 1.

Example 3 A chemically modified starch derived from waxy corn starch having a Brabender peak viscosity of 600 (commercially available) was used as well as the following raw materials, and a food material of the present invention was produced as follows. 1. 185 parts by weight of modified starch 2. 40 parts by weight of powdered cellulose 3. Konjac mannan 20 parts by weight 4. Locust bean gum 15 parts by weight 5. Dextrin 20 parts by weight Water 1210 parts by weight 7.0.6% calcium hydroxide solution 100 parts by weight First, 20 parts by weight of the above dextrin, 60 parts by weight of modified starch and 15 parts by weight of locust bean gum are added to 450 parts by weight of water, and 10,000 rpm by a homomixer. After mixing for 10 minutes to disperse each component in water, 125 parts by weight of modified starch and konjac mannan 2 were added to the dispersion.
A liquid in which 0 parts by weight was dispersed in 400 parts by weight of cold water was added and mixed and dispersed. After the above mixing and dispersion, a mixed solution of 40 parts by weight of powdered cellulose and 260 parts by weight of water was added to the obtained dispersion and mixed, and the mixture was swollen at room temperature for 60 minutes. 100 parts by weight of a calcium oxide solution was added and mixed to form a gel. The paste-like homogeneous mixture thus obtained was cut into a length of about 5 mm while being extruded from a perforated plate, and the cut pellet was granulated to obtain a granulated product having a diameter of about 3 mm and a length of about 5 mm. This was heated at 85 ° C. for 30 minutes, washed with water, drained, and dried in the same manner as in Example 1 to obtain a food material of the present invention having a water content of 10% by weight.

This is a rice which has an excellent texture without feeling uncomfortable with natural cooked rice, as in the food material of the present invention obtained in Example 1, by a panel test according to the test described in the above-mentioned Application 1. It was evaluated that the food was given.

Example 4 A predetermined amount of the following raw materials was mixed with a mixer (manufactured by Sanei Seisakusho Co., Ltd.
(Model: 20DMW). 1. Glutinous rice flour 22 parts by weight 2. Cellulose 10 parts by weight Cardrun 8 parts by weight 4. 4 parts by weight of dextrin 58 parts by weight of water.
Screw extruder with a hole of mm (manufactured by FMI, PX3
The obtained paste was extruded into a cylindrical shape using the method (0), and the extruded paste was cut into a length of about 6 to 10 mm to obtain a pellet.

The obtained pellets (average diameter 3 mm × length 5 m)
m) was allowed to gel in water at 80-95 ° C. for about 30 minutes. The pellet was taken out of the water to obtain a gel in the form of white particles. The obtained gel is washed with a belt hot air drier
It was dried at 05 ° C. for 60 minutes to obtain a granular (average diameter 1 mm × length 4 mm) food material of the present invention having a water content of about 10% by weight.

Examples 5 and 6 Modified starch derived from tapioca starch having a Brabender peak viscosity of 700 (commercially available) and modified starch derived from corn starch having a Brabender peak viscosity of 800 were used as modified starch.
A food material of the present invention was produced in the same manner as in Example 3 except that each of (commercially available products) was used. Each of the obtained ingredients was subjected to a panel test in accordance with the test described in the above-mentioned Example 1, and as in the food material of the present invention obtained in Example 1, an excellent food without feeling uncomfortable with naturally cooked rice. It was evaluated as giving rice-like foods with a feeling.

Examples 7 and 8 A food material of the present invention was produced in the same manner as in Example 3, except that the amount of powdered cellulose was changed from 40 parts by weight to 30 parts by weight and 60 parts by weight. Each of the obtained ingredients was subjected to a panel test in accordance with the test described in the above-mentioned Example 1, and as in the food material of the present invention obtained in Example 1, an excellent food without feeling uncomfortable with naturally cooked rice. It was evaluated as giving rice-like foods with a feeling. In these comparisons, the case where the blending amount of the powdered cellulose was 30 parts by weight was slightly less opaque than the case where the blending amount of the cellulose was 60 parts by weight, and the appearance thereof could be distinguished from natural rice in some cases. I understood.

[0042]

According to the present invention, it is possible to provide a novel low-calorie food material which becomes a rice-like food having the same appearance and properties as natural cooked rice by adding water.

[Brief description of the drawings]

FIG. 1 is a front view of a die of an extruder suitable for producing a food material of the present invention.

FIG. 2 is a side sectional view of a die of an extruder suitable for producing the food material of the present invention.

FIG. 3 is a partially enlarged view of the die shown in FIG. 1;

FIG. 4 is a partially enlarged view of the die shown in FIG. 2;

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Sadao Fujii 3-18-4 Sakamoto, Otsu City, Shiga Prefecture (56) References JP-A-61-278501 (JP, A) JP-A-5-15318 (JP, A JP-A-5-49449 (JP, A) JP-B 3-70461 (JP, B2) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/164 A23L 1/10 A23L 1 / 307 A23P 1/02

Claims (6)

(57) [Claims] 1. The starch and 0 to 20% by weight of the starch.
A low-calorie food material characterized by being a dry granule containing dextrin by a factor of 0.003 to 7 times a gelling agent and from 0.03 to 20 times a clouding agent. 2. The low-calorie food material according to claim 1, which has a water content of 30% by weight or less. 3. The low-calorie food material according to claim 1, wherein the starch is a modified starch. 4. The low-calorie food material according to claim 1, wherein konjac flour or konjac mannan and another gelling agent are used in combination as the gelling agent. 5. The low calorie food material according to claim 4, wherein powdered cellulose is used as the clouding agent, and the weight of the powdered cellulose exceeds 1.0 with respect to the weight of konjak fine powder or konjac mannan. 6. 1 to 30% by weight of starch, dextrin 20
% By weight, gelling agent 0.1-7% by weight, clouding agent 1-2
Extruding and cutting a semi-solid material having a composition of 0% by weight and a water content of 40 to 97% by weight into granules,
A method for producing a low-calorie food material, wherein dextrin is eluted as required, gelled, and then dried.