JP2911048B2 - Dietary fiber-containing starch processed food and method for producing the same - Google Patents
Dietary fiber-containing starch processed food and method for producing the sameInfo
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- JP2911048B2 JP2911048B2 JP2090468A JP9046890A JP2911048B2 JP 2911048 B2 JP2911048 B2 JP 2911048B2 JP 2090468 A JP2090468 A JP 2090468A JP 9046890 A JP9046890 A JP 9046890A JP 2911048 B2 JP2911048 B2 JP 2911048B2
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- dietary fiber
- starch
- processed
- food
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は人造米又はうどん様に成形されている食物繊
維含有澱粉加工食品及びその製造法に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a dietary fiber-containing starch processed food formed like artificial rice or udon and a method for producing the same.
食物繊維は血糖値を低下する作用があることから、糖
尿病患者の食事療法に利用されている。Dietary fiber has been used in the diet treatment of diabetic patients because it has the effect of lowering blood sugar levels.
本発明の加工食品はこの食物繊維を多量に含み、通常
のごはん及びうどんとほぼ同様に調理することが出来、
炊飯状態、ゆで揚げ状態及び食味・食感が良好であるこ
とから糖尿病患者の日常食として極めて有用である。The processed food of the present invention contains a large amount of this dietary fiber and can be cooked almost in the same manner as ordinary rice and udon,
It is extremely useful as a daily meal for diabetic patients because of its cooked rice state, boiled and fried state, and good taste and texture.
食物繊維を摂取することが糖尿病患者の食事療法とし
て有効であることは公知である。〔JJPEN 11,301−305
（1989）〕。It is known that ingesting dietary fiber is effective as a diet for diabetic patients. (JJPEN 11 , 301-305
(1989)].
従来、澱粉を利用する加工食品としては、澱粉に水を
加え加熱、加圧、混練押出整形した腎臓病患者用でんぷ
ん麺（特開昭50−24453号）、澱粉に上新粉、リン酸カ
ルシウム、ビタミンＡを添加して栄養強化した物を高圧
下押出整形した加工食品（特開昭58−5148号）、食感及
び成形特性を改善するため通常の澱粉にハイアミロース
澱粉を混合して利用し、エクストルーダーで混練、加
圧、熱して押出しカッティングした粒状の澱粉食品（特
開昭64−37262号）等が公知である。食物繊維の好まし
い摂取量については、アメリカ糖尿病学会が摂取エネル
ギー量1000kcalに対し25gの食物繊維の摂取を勧告して
いる〔JJPEN 11,304（1989）〕。Conventionally, processed foods utilizing starch include starch noodles for patients with kidney disease obtained by adding water to starch, heating, pressurizing, kneading and extruding (Japanese Patent Laid-Open No. 50-24453), starch, fine powder, calcium phosphate, vitamin A processed food obtained by extruding and fortifying the food enriched with A under high pressure (Japanese Patent Application Laid-Open No. 58-5148), and using a high-amylose starch mixed with a normal starch to improve the texture and molding characteristics, Granular starch foods kneaded with an extruder, pressurized, heated and extruded and cut (JP-A-64-37262) are known. Regarding the preferred intake of dietary fiber, the American Diabetes Association recommends the intake of 25 g of dietary fiber for an energy intake of 1000 kcal [JJPEN 11 , 304 (1989)].
従って、１日2000kcalの食事をする人は毎日50gの食
物繊維を摂取するのが好ましいことになる。Therefore, a person who eats 2,000 kcal a day preferably consumes 50 g of dietary fiber every day.
食物繊維としては、水溶性のものと不溶性のものが知
られている。Water-soluble and insoluble dietary fibers are known.
食物繊維の水溶性及び不溶性と作用効果との関係につ
いては、一般に、食後の血糖抑制には、水溶性食物繊維
は有効であるが不溶性食物繊維は無効である。しかし、
長期的な血糖コントロールには不溶性でも充分効果が認
められることが知られている〔日本医事新報No.3426,12
7−128項（1989）〕。Regarding the relationship between the water solubility and insolubility of dietary fiber and the effect, generally, water-soluble dietary fiber is effective in suppressing postprandial blood sugar, but insoluble dietary fiber is ineffective. But,
It is known that long-term glycemic control can be sufficiently effective even with insolubility [Nippon Medical Insurance No. 3426, 12
7-128 (1989)].
この日本医事新報には、食物繊維を含有する主な市販
製品の名称、メーカー名、食物繊維含有量の一覧表が記
載されており、その内訳の概要は、菓子・シリアル類22
品目（食物繊維含量約４〜35％）、飲料13品目（同0.2
〜15％）、健康食品８品目（同18〜86％）である。This Nippon Medical Affairs Newsletter lists the names of major commercial products containing dietary fiber, the names of manufacturers, and a list of dietary fiber content.
Items (dietary fiber content about 4-35%), 13 beverages (0.2
15%) and 8 health foods (18-86%).
上述のように食物繊維を摂取することの重要性は広く
知られており、食物繊維を含有する加工食品は種々市販
されているが、日常食として違和感の無いように人造米
又はうどん様に成形加工された食物繊維を多量に含有す
る澱粉加工食品は従来全く見当らない。As mentioned above, the importance of ingesting dietary fiber is widely known, and various processed foods containing dietary fiber are commercially available, but are shaped into artificial rice or udon-like so as not to be uncomfortable as a daily diet. Conventionally, there is no starch-modified food containing a large amount of processed dietary fiber.
本発明の課題は、日常食として何等の違和感も無く多
量の食物繊維を摂取することが出来るように人造米又は
うどん様に成形加工した食物繊維含有澱粉加工食品を提
供することにある。An object of the present invention is to provide a dietary fiber-containing starch-processed food formed and processed into artificial rice or udon so that a large amount of dietary fiber can be consumed without any discomfort as a daily diet.
本発明者等は、多量の食物繊維を添加した澱粉を人造
米又はうどん様に成形加工する方法について種々検討し
た結果、原料組成物を水と共にエクストルーダーで混
練、加熱、押出吐出、カッティング、乾燥することによ
り、通常のごはん及びうどんとほぼ同様に調理すること
が出来、且つ炊飯状態、ゆで揚げ状態及び食味・食感が
良好な加工食品に成形することに成功し、引続きこの加
工食品の栄養強化及び食味・食感の改良を行うためカル
シウム塩、ホエー蛋白質、殻粉及びサイクロデキストリ
ンを添加する方法についても種々検討し、本発明を完成
したところである。The present inventors have conducted various studies on a method of forming starch into which a large amount of dietary fiber has been added into artificial rice or udon, and as a result, kneading the raw material composition together with water in an extruder, heating, extrusion discharge, cutting, and drying. By doing so, it can be cooked almost in the same way as ordinary rice and udon, and succeeded in forming cooked food, boiled and deep-fried food and processed food with good taste and texture. Various studies have been made on methods of adding calcium salts, whey protein, shell powder, and cyclodextrin for strengthening and improving the taste and texture, and the present invention has been completed.
本発明は下記（Ａ），（Ｂ）の２種の発明を包含する
ものである。The present invention includes the following two inventions (A) and (B).
（Ａ）食物繊維及び澱粉を主成分として含有し、人造米
又はうどん様に成形されていることを特徴とする食物繊
維含有澱粉加工食品。(A) A dietary fiber-containing starch processed food containing dietary fiber and starch as main components and being shaped like artificial rice or udon.
（Ｂ）食物繊維及び澱粉を主成分として含有する組成物
を適量の水と共にエクストルーダーで混練、加熱、押出
吐出、カッティングし、そのまま又は適宣成形した後乾
燥することを特徴とする人造米又はうどん様の食物繊維
含有澱粉加工食品の製造法。(B) artificial rice, characterized in that a composition containing dietary fiber and starch as main components is kneaded with an appropriate amount of water in an extruder, heated, extruded, cut, cut as it is or appropriately molded, and then dried. A method for producing a starch-modified food containing dietary fiber such as udon.
本発明に利用する澱粉としては食用に供することが出
来るものであれば特に限定しない。食感・食味の点では
人造米様に成形加工する場合はうるち米の澱粉を用い、
うどん様に成形加工する場合は小麦澱粉を用いるのが好
ましいが、工業用原料として入手容易なコーンスターチ
や馬鈴薯澱粉でも充分満足出来る製品を得ることが出来
る。The starch used in the present invention is not particularly limited as long as it is edible. In terms of texture and taste, when molding and processing like artificial rice, use glutinous rice starch,
When forming into a udon-like form, it is preferable to use wheat starch, but corn starch or potato starch, which is easily available as an industrial raw material, can provide a satisfactory product.
本発明に利用する食物繊維としては、水溶性、不溶性
いずれのものでもよい。The dietary fiber used in the present invention may be either water-soluble or insoluble.
例えば、セルロース、ヘミセルロース、ペクチン、グ
ルコマンナン、グァーガム、アルギン酸、キチン、コラ
ーゲン等が代表例として挙げられる。For example, typical examples include cellulose, hemicellulose, pectin, glucomannan, guar gum, alginic acid, chitin, collagen and the like.
食物繊維は通常生体内に分解酵素が無いことから消化
されること無く、消化器系内でそのまま溶解又は膨潤分
散し、その粘度又は吸着性により食物消化成分の血中へ
の移行をコントロールする作用を有するものである。Dietary fiber is dissolved or swelled and dispersed in the digestive system as it is without being digested because there is usually no decomposing enzyme in the living body, and its viscosity or adsorptivity controls the transfer of food digestive components to the blood. It has.
本発明加工食品中の食物繊維の含有量は、組成中約３
〜30％の範囲が好ましい。含有量が少ないと食物繊維を
補強する意味が無いし、多過ぎると日常食としての食味
・食感が損なわれる。The content of dietary fiber in the processed food of the present invention is about 3% in the composition.
A range of ~ 30% is preferred. If the content is small, there is no point in reinforcing the dietary fiber, and if it is too large, the taste and texture as a daily diet are impaired.
又、本発明加工食品は、食事療法の際不要な成分、例
えば塩化物、燐酸塩等を多量に含まないのが好ましいた
め、主成分として用いる食物繊維及び澱粉は精製品を利
用するのが好ましい。In addition, the processed food of the present invention preferably does not contain a large amount of unnecessary components at the time of dietary treatment, such as chlorides and phosphates. Therefore, it is preferable to use purified products for the dietary fiber and starch used as the main components. .
本発明の加工食品は、食物繊維及び、澱粉を主成分と
して含有する組成物を適量の水と共にエクストルーダー
で混練加熱して澱粉の一部をα化し、全体を糊状にした
後エクストルーダー先端の***から押出し、カッターで
適当な長さに切断し、そのまま又は適宣整形した後乾燥
することによって製造される。The processed food of the present invention comprises a dietary fiber and a composition containing starch as a main component, which is kneaded and heated with an appropriate amount of water in an extruder to gelatinize a portion of the starch, paste the whole, and then form an extruder tip. It is manufactured by extruding through a small hole, cutting into an appropriate length with a cutter, and drying as it is or after appropriately shaping.
澱粉の好ましいα化度は原料及びエクストルーダーの
種類によって相違するが、通常50〜95％である。エクス
トルーダーの加熱温度は通常80〜120℃にするのが好ま
しい。The preferred degree of pregelatinization of the starch varies depending on the raw material and the type of extruder, but is usually 50 to 95%. The heating temperature of the extruder is usually preferably from 80 to 120 ° C.
澱粉のα化度が低過ぎると、加工食品は水洗又は炊飯
の際形くずれし易くなる。If the degree of pregelatinization of the starch is too low, the processed food tends to lose its shape when washed or cooked with rice.
本発明の副成分として利用するホエー蛋白質は、極め
て良質の必須アミノ酸含量の高い蛋白質であり、食事療
法の際栄養補給を助けるものであり、本発明加工食品中
約４％以下添加するものが好ましい。The whey protein used as a sub-component of the present invention is a protein of very high quality and high in essential amino acid content, which aids nutritional supplementation during dietary treatment, and is preferably added to the processed food of the present invention in an amount of about 4% or less. .
カルシウム塩は、食品添加物として許容されるもので
あれば特に限定しないが、通常乳酸カルシウム、グルコ
ン酸カルシウム等が好ましく、これも亦、食事療法の際
の栄養補給に役立つものであり、本発明加工食品中約２
％以下添加するのが好ましい。The calcium salt is not particularly limited as long as it is acceptable as a food additive, but usually calcium lactate, calcium gluconate, and the like are preferable, which are also useful for nutritional supplementation during dietary treatment. About 2 in processed food
% Is preferably added.
澱粉は、人造米又はうどん様の本発明加工食品の食味
・食感を本物に近付ける効果を有するものであり、米粉
（上新粉）又は小麦粉が利用されるが、天然澱粉中の蛋
白質、脂肪、塩類等が食事療法の際問題となることがあ
るので、本発明に於いては加工食品中20％以下に添加量
を制限するのが好ましい。Starch has the effect of bringing the taste and texture of the processed food of the present invention, such as artificial rice or udon, closer to the real thing. Rice flour (upper flour) or wheat flour is used, but protein and fat in natural starch are used. In the present invention, it is preferable to limit the addition amount to 20% or less in the processed food, since salts, salts and the like may cause a problem during dietary treatment.
サイクロデキストリンはその包接作用により本発明加
工食品の各成分の安定性、保形性、食味・食感の改良等
に役立つもので、本発明加工食品中約１％以下添加する
のが好ましい。Cyclodextrin is useful for improving the stability, shape retention, taste and texture of each component of the processed food of the present invention by its inclusion action, and is preferably added to the processed food of the present invention at about 1% or less.
また、本発明に於いて副成分として利用するカルシウ
ム塩は単なる栄養補給効果のみではなく、共存する食物
繊維（例えばアルギン酸ナトリウム）を難溶性塩に誘導
して本発明加工食品の組織整形物として強度を高め、保
形性及び食感を良好にする作用もある。In addition, the calcium salt used as an auxiliary component in the present invention not only has a mere nutritional supplement effect, but also induces coexisting dietary fiber (eg, sodium alginate) into a hardly soluble salt to provide a strength as a tissue shaped product of the processed food of the present invention. And also has the effect of improving shape retention and texture.
ホエー蛋白質も亦、単なる栄養補給効果のみでなく、
エクストルーダー中の加熱で一部熱変性を受けて凝集
し、本発明加工食品の整形物としての強度を高め、調理
の際、整形物が崩塊（糊状態）又は溶解しないようにす
る作用がある。Whey protein is not just a nutritional supplement,
Heating in the extruder causes a partial heat denaturation and agglomeration, increases the strength of the processed food of the present invention as a shaped article, and has the effect of preventing the shaped article from collapsing (paste state) or dissolving during cooking. is there.
又、本発明に於いて、うどん様とはうどん、そば、パ
スター等に類以していることを意味する用語として用い
た。In the present invention, udon-like is used as a term meaning similar to udon, buckwheat, pasta and the like.
以下、本発明の実施態様を詳細に説明するため実施例
を示す。Hereinafter, an example is shown in order to explain an embodiment of the present invention in detail.
実施例１〜６（人造米様加工食品の製造） 澱粉、上新粉、食物繊維、ホエー蛋白質、乳酸カルシ
ウム及びサイクロデキストリンを第１表に示す配合量
（単位：重量部）で均一に混合し、これをエクストルー
ダーに供給口より定量連続供給し、水を粉体とは別に供
給口より所定量連続供給する。エクストルーダー内で各
原料を混合混練し、摩擦熱により約90℃に加熱した状態
で澱粉の糊化及び組成物の溶融組織化反応を起こさせて
全体を溶融混合状態とした後、これをエクストルーダー
先端に取り付けた2mmの円形ダイを通して押出し、近接
したカッターで長さ3mmから4mmに切断し、乾燥して人造
米様加工食品を得、本発明の食物繊維含有澱粉加工食品
とした。Examples 1 to 6 (Production of Artificial Rice-Like Processed Food) Starch, fresh powder, dietary fiber, whey protein, calcium lactate, and cyclodextrin were uniformly mixed in the amounts shown in Table 1 (unit: parts by weight). This is continuously supplied to the extruder through the supply port in a constant amount, and water is supplied continuously from the supply port in a predetermined amount separately from the powder. The raw materials are mixed and kneaded in an extruder, and the starch is gelatinized and the composition is melt-structured while being heated to about 90 ° C. by frictional heat. The extruded product was extruded through a 2 mm circular die attached to the tip of the ruder, cut into a length of 3 mm to 4 mm with an adjacent cutter, and dried to obtain an artificial rice-like processed food, which was the processed food containing dietary fiber of the present invention.
本品は通常の米とほぼ同様に調理することができ、通
常のごはんとほぼ同様な炊飯状態を示し、食味・食感共
に良好であった。This product could be cooked in almost the same manner as ordinary rice, showed almost the same cooked state as ordinary rice, and had good taste and texture.
実施例７〜９（うどん様加工食品の製造） 第１表に示すとおりの所定の原料を用い、径3mmの円
形ダイを使用し、長さを20mmに切断した外は実施例１〜
６とほぼ同様にしてうどん様加工食品（うどん、そば及
びパスター）を得た。Examples 7 to 9 (Manufacture of processed udon-like foods) Examples 1 to 10 were prepared using the predetermined raw materials shown in Table 1 and using a circular die having a diameter of 3 mm and cutting the length to 20 mm.
In the same manner as in No. 6, processed udon-like foods (udon, buckwheat and pasta) were obtained.
〔発明の効果〕 健康維持のため食物繊維の多量摂取が有効であること
は広く知られている。 [Effects of the Invention] It is widely known that a large intake of dietary fiber is effective for maintaining health.
本発明の食物繊維含有澱粉加工食品は人造米様又はう
どん様の形態を有し、本物の米又はうどんとほぼ同様に
調理することが出来、食味・食感が本物のごはん又はう
どん類に非常に似ていることから、糖尿病患者のように
長期の食事療法を必要とする者にとって、日常食として
毎日多量の食物繊維を違和感無く摂取することを可能に
するものである。The processed dietary fiber-containing starch food of the present invention has an artificial rice-like or udon-like form, can be cooked almost in the same manner as real rice or udon, and has a very good taste and texture compared to real rice or udon. Therefore, it is possible for a person who needs a long-term diet, such as a diabetic patient, to ingest a large amount of dietary fiber every day without discomfort as a daily diet.
フロントページの続き (56)参考文献 特開 昭59−210850（ＪＰ，Ａ) 特開 昭60−19464（ＪＰ，Ａ) 特開 昭61−37059（ＪＰ，Ａ) 特開 昭56−131349（ＪＰ，Ａ) 特開 昭58−5148（ＪＰ，Ａ) 特開 昭54−145241（ＪＰ，Ａ) 特開 昭64−37262（ＪＰ，Ａ) 特公 平４−619（ＪＰ，Ｂ２) 特公 昭33−8422（ＪＰ，Ｂ１) (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/10 A23L 1/16 A23L 1/308 Continuation of front page (56) References JP-A-59-210850 (JP, A) JP-A-60-19464 (JP, A) JP-A-61-37059 (JP, A) JP-A-56-131349 (JP) JP-A-58-5148 (JP, A) JP-A-54-145241 (JP, A) JP-A-64-37262 (JP, A) JP-B-4-619 (JP, B2) 33-8422 (JP, B1) (58) Fields surveyed (Int. Cl. 6 , DB name) A23L 1/10 A23L 1/16 A23L 1/308
Claims (6)
有し、うどん様に成形加工されていることを特徴とする
食物繊維含有澱粉加工食品。1. A processed starch-containing food product containing dietary fiber, starch and whey protein, which is processed into a udon-like shape.
繊維を３〜30％及びホエータンパク質を４％以下含有す
ることを特徴とする請求項１記載の食物繊維含有澱粉加
工食品。2. The processed starch-containing foodstuff according to claim 1, wherein the composition of the dietary fiber-containing starch processed food contains 3 to 30% of dietary fiber and 4% or less of whey protein.
塩、20％以下の殻粉及びサイクロデキストリンから選ば
れる成分の１種又は２種以上を副成分として含有するこ
とを特徴とする請求項１又は２記載の食物繊維含有澱粉
加工食品。3. The processed starch-containing foodstuff containing dietary fiber contains one or more components selected from the group consisting of calcium salts, shell powder of not more than 20% and cyclodextrin as an auxiliary component. 2. The processed starch-containing food product according to claim 2.
以下のカルシウム塩、20％以下の殻粉及び／又は１％以
下のサイクロデキストリンを副成分として含有すること
を特徴とする請求項３記載の食物繊維含有澱粉加工食
品。4. The composition of the processed starch-containing food containing dietary fiber contains 2%
The dietary fiber-containing starch processed food according to claim 3, comprising the following calcium salt, 20% or less shell powder and / or 1% or less cyclodextrin as an auxiliary component.
有する組成物を適量の水と共にエクストルーダーで混
錬、加熱、押出吐出、カッティングし、うどん様に成形
した後に乾燥することを特徴とする食物繊維含有澱粉加
工食品の製造方法。5. A food comprising kneading a composition containing dietary fiber, starch and whey protein together with an appropriate amount of water using an extruder, heating, extruding, cutting, shaping into a udon noodle and then drying. A method for producing a fiber-containing starch processed food.
繊維を３％〜30％及びホエータンパク質を４％以下含有
し、副成分として２％以下のカルシウム塩、20％以下の
殻粉及び／又は１％以下のサイクロデキストリンを含有
することを特徴とする請求項５記載の食物繊維含有澱粉
加工食品の製造方法。6. The composition of the starch-modified food containing dietary fiber, which contains 3% to 30% of dietary fiber and 4% or less of whey protein, 2% or less of a calcium salt as a secondary component, 20% or less of husk powder and The method for producing a dietary fiber-containing starch processed food according to claim 5, wherein the food contains at least 1% or less of cyclodextrin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2090468A JP2911048B2 (en) | 1990-04-06 | 1990-04-06 | Dietary fiber-containing starch processed food and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2090468A JP2911048B2 (en) | 1990-04-06 | 1990-04-06 | Dietary fiber-containing starch processed food and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03290158A JPH03290158A (en) | 1991-12-19 |
| JP2911048B2 true JP2911048B2 (en) | 1999-06-23 |
Family
ID=13999431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2090468A Expired - Fee Related JP2911048B2 (en) | 1990-04-06 | 1990-04-06 | Dietary fiber-containing starch processed food and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2911048B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2608511B2 (en) * | 1992-07-08 | 1997-05-07 | 熊本県 | Nutrition food manufacturing method |
| AU5376994A (en) * | 1992-11-10 | 1994-06-08 | Nippon Shinyaku Co. Ltd. | Enclosure compound manufacturing method |
| JPH0823898A (en) * | 1994-07-11 | 1996-01-30 | Tajimaya:Kk | Pellet of processed rice and its production |
| KR100401487B1 (en) * | 2000-06-01 | 2003-10-10 | (주) 신지 | Functional rice coated with dietary fibroid material and process for preparation thereof |
| JP4791102B2 (en) * | 2005-08-23 | 2011-10-12 | 伊那食品工業株式会社 | Cereal foods and cereal supplements |
| JP4845654B2 (en) * | 2005-09-20 | 2011-12-28 | カゴメ株式会社 | Method for producing puffed food |
| JP5001116B2 (en) * | 2006-11-10 | 2012-08-15 | 株式会社アイプティ | Method for producing konjac-containing food and konjac-containing food |
| CN104187744A (en) * | 2014-07-07 | 2014-12-10 | 李华 | Rice bran breakfast piece |
-
1990
- 1990-04-06 JP JP2090468A patent/JP2911048B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03290158A (en) | 1991-12-19 |
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