JPS58183050A - Nutrition assitant food composed mainly of roughage - Google Patents
Nutrition assitant food composed mainly of roughageInfo
- Publication number
- JPS58183050A JPS58183050A JP57067659A JP6765982A JPS58183050A JP S58183050 A JPS58183050 A JP S58183050A JP 57067659 A JP57067659 A JP 57067659A JP 6765982 A JP6765982 A JP 6765982A JP S58183050 A JPS58183050 A JP S58183050A
- Authority
- JP
- Japan
- Prior art keywords
- malt extract
- roughage
- nutrition
- food
- fermented milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
この発明は、食生活Vこおいて食べても消化されずその
筐ま***されてしまう食物成分の植物愼維馨食べやすく
、しかも醗酵乳を配合することにょつ整腸効果をねらい
、栄養価の高い麦芽エキスを加えておいしくした食物f
&維を主体とする栄養補助食品に関するものである。[Detailed Description of the Invention] This invention makes it easier to eat plant-derived ingredients that are not digested and are excreted even if eaten in the diet, and is improved by incorporating fermented milk. Food made delicious by adding nutritious malt extract with the aim of improving intestinal effects.
It is related to nutritional supplements mainly containing fiber and fiber.
近来白米を主食とし、大麦を混入することがなくなった
り、小麦もふすまを除いて食用に供するなどの為に食物
繊維が不足する傾向にあるが、食物繊維はその1\では
食用に不適当であるが、この発明はこれを処理すること
によりおいしく手@に1#給することを目的として開発
したもので¥。In recent years, white rice has become a staple food, and barley has no longer been mixed in, and wheat has become edible without the bran, so there is a tendency for dietary fiber to become insufficient. However, this invention was developed with the aim of processing this to provide delicious food to the hands.
従来食物繊維製品として天然多糖類を用いた製剤すなわ
ちマンナン系の膨潤剤、グアーガム・ローカストビーン
ガム等の天然多糖類、ペクチン等があるが、水とともに
飲用する際に床が悪ろく、1や口腔の奥に接触するとそ
の周辺の水分を吸つ−C(つつき不快な状態となったり
して服用しすらいのみならず、整腸作用にもこと欠き、
六晶とじ要汗乞人く問題点があった。然るにこの発明は
食m礒梃として小麦粒中に//チ廿有しているふ1壕の
活用を考え、栄養的1曲値を高めるようにしまたもので
ある。前記ふ丁1は通常食品としての衛生的処理がなさ
れておらず、消化の、へでも問題あるが、この発明では
過熱水蒸気を使用して/gO℃〜300″Cの加熱によ
りこれらの問題を解決したのである。Conventional dietary fiber products include preparations using natural polysaccharides, such as mannan-based swelling agents, natural polysaccharides such as guar gum and locust bean gum, and pectin. When it comes into contact with the inner part of the body, it sucks up the moisture in the surrounding area.
There were some serious problems with Rokusho. However, this invention takes into consideration the use of the trenches present in wheat grains as a food barrier, and is intended to increase the nutritional value. The futon 1 is not normally treated hygienically as food, and there are problems with digestion and consumption, but in the present invention, these problems can be solved by heating it at /gO℃~300''C using superheated steam. It was resolved.
即ち函数的に初発菌数”+’X/θVIIのものが0〜
1007gまで減少し衛生的食品材料として提供するこ
とができる。又ふjtはそのまま食用に供すると、組織
が硬(食用に適さないが、過熱水蒸気の即熱処理により
ふjま内部の水蒸気の急激な朕張により、内部が破壊さ
れてソフトになり、水の吸収がよ(なり食べや丁(なる
ことが認められた。In other words, the initial bacterial count "+'X/θVII" is 0 to
It can be reduced to 1007g and can be provided as a hygienic food material. In addition, if the fjt is eaten as is, its structure is hard (not suitable for eating), but due to the rapid heat treatment with superheated steam, the inside of the fjt is destroyed and becomes soft due to the rapid expansion of steam inside the fj. It has been found that absorption is good.
元来食物繊維は腸内の蝙働を促し、有害物質を吸収して
体外排出によいが、腸内の異常醗酵乞起こすおそnがあ
るので、整腸を促が丁ものを組み合せることを考え、醗
酵乳を選dこれをふすまに加えた。さらに美味とするた
め麦芽エキスを加えて、腸内の異常醗酵を抑制し、栄養
的バランスをとるように配合を決めた。これらの組み合
せはふすまの快い食感と醗酵乳、麦芽エキスのおだやか
な旨味、甘味によって従来にない非常に食しやすい栄養
補助食品として提供できた。しかも原料穀類のふすまは
大量に産出されるが、その食品用途として使用されるも
のは少ない。Dietary fiber is originally good for promoting intestinal function, absorbing harmful substances, and excreting them from the body, but since there is a risk of causing abnormal fermentation in the intestines, it is recommended to combine them with foods that promote intestinal regulation. Thinking about it, I chose fermented milk and added it to the bran. To make it even more delicious, we added malt extract to suppress abnormal fermentation in the intestines, and decided to create a nutritionally balanced blend. The combination of these ingredients combined with the pleasant texture of the bran and the gentle flavor and sweetness of the fermented milk and malt extract made it possible to provide an unprecedented and extremely easy-to-eat nutritional supplement. Moreover, although bran, which is a raw material grain, is produced in large quantities, only a small amount of it is used for food purposes.
従ってこの発明は産業的にも価値のあるものと考えられ
ろ。jなわち食べに((、食用として衛生的でない副産
物の穀類ふすまをおいしく、しかも有用なものとして、
安価に栄養補助に役立つ賞品としたことは大変意義のあ
るものである。Therefore, this invention can be considered to be of industrial value. In other words, to make cereal bran, which is an unhygienic by-product for eating, delicious and useful,
It is very significant that the prize is an inexpensive nutritional supplement.
次にこの発明の実施例について説明する。Next, embodiments of this invention will be described.
小麦ふす一155kgを高圧過熱水蒸気による殺醐機で
200℃、75秒間殺菌した後、この殺菌済ふすまに醗
酵孔3!;kg、麦芽エキス10 kg f7加えてリ
ボン式混合機で均一に混合した後、熱風乾燥機(60℃
、1時間)で乾燥し、6メツシユのフルイで篩別後水分
2%の不定形粒状製品71rkgを得た。なおこの不定
形粒状製品を加圧成型をして成型品としても再ることが
できた。After sterilizing 155 kg of wheat bran at 200°C for 75 seconds using a high-pressure superheated steam sterilizer, 3 fermentation holes were created in the sterilized bran! ; kg, malt extract 10 kg f7, and after uniformly mixing with a ribbon mixer,
, 1 hour) and sieved through a 6-mesh sieve to obtain 71 rkg of an irregularly shaped granular product with a moisture content of 2%. Furthermore, this irregularly shaped granular product could be reused as a molded product by pressure molding.
ケ
このものは一般細菌数100/9であり、食感も良好で
あった。The mushrooms had a general bacteria count of 100/9 and had a good texture.
特許出願人 日研スタミー株式会社 代理人 鈴木正次Patent applicant: Nikken Stamy Co., Ltd. Agent Masatsugu Suzuki
Claims (1)
乳および麦芽エキスを混合し不定形粒状とすることを特
徴とした食物繊維を主体とする栄養補助食品 −主材の穀類ふすまは/10″−290℃の過熱水蒸気
による殺菌と膨化処理をすることを特徴とする特許請求
の範囲第1項記載の食物繊維を生体とする栄養補助食品 3 穀類ふjまをSO〜ご0%、醗酵乳な70〜ダ。東
麦芽エキスを70〜20%とすることを特徴とする特許
請求の範囲第7項記載の食物繊維を主体とする栄養食品[Scope of Claims] l A dietary supplement mainly composed of dietary fiber, characterized in that the main ingredient is cereal bran, which is mixed with fermented milk and malt extract to form irregularly shaped granules. Cereal bran is subjected to sterilization and swelling treatment with superheated steam at /10"-290°C. Nutritional supplement 3 containing dietary fiber as a living body according to claim 1. Cereal bran is SO~ 0% fermented milk, 70% to 20% fermented milk, and 70% to 20% eastern malt extract.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57067659A JPS58183050A (en) | 1982-04-22 | 1982-04-22 | Nutrition assitant food composed mainly of roughage |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57067659A JPS58183050A (en) | 1982-04-22 | 1982-04-22 | Nutrition assitant food composed mainly of roughage |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS58183050A true JPS58183050A (en) | 1983-10-26 |
JPH0220221B2 JPH0220221B2 (en) | 1990-05-08 |
Family
ID=13351352
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP57067659A Granted JPS58183050A (en) | 1982-04-22 | 1982-04-22 | Nutrition assitant food composed mainly of roughage |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS58183050A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6279756A (en) * | 1985-09-30 | 1987-04-13 | Nippon Seifun Kk | Low fat and oil-containing edible wheat bran and fibrous product |
JPS63202353A (en) * | 1987-02-17 | 1988-08-22 | Snow Brand Milk Prod Co Ltd | Processing treatment of wheat-gluten bread raising utility of edible fiber |
JPH0471463A (en) * | 1990-07-13 | 1992-03-06 | Marusan I Kk | Production of rice miso (paste of rice in stead of that of bean, japanese seasoning) |
WO2014051428A1 (en) | 2012-09-26 | 2014-04-03 | Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno | New foods with modified cereal bran and methods for producing these |
JP2017225423A (en) * | 2016-06-24 | 2017-12-28 | 昭和産業株式会社 | Wheat bran processed article |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5012248A (en) * | 1973-04-21 | 1975-02-07 | ||
JPS5188672A (en) * | 1975-01-29 | 1976-08-03 | Haiga ninnikuekisuiri habu mamushikaryushokuhinnoseizohoho |
-
1982
- 1982-04-22 JP JP57067659A patent/JPS58183050A/en active Granted
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5012248A (en) * | 1973-04-21 | 1975-02-07 | ||
JPS5188672A (en) * | 1975-01-29 | 1976-08-03 | Haiga ninnikuekisuiri habu mamushikaryushokuhinnoseizohoho |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6279756A (en) * | 1985-09-30 | 1987-04-13 | Nippon Seifun Kk | Low fat and oil-containing edible wheat bran and fibrous product |
JPS63202353A (en) * | 1987-02-17 | 1988-08-22 | Snow Brand Milk Prod Co Ltd | Processing treatment of wheat-gluten bread raising utility of edible fiber |
JPH0471463A (en) * | 1990-07-13 | 1992-03-06 | Marusan I Kk | Production of rice miso (paste of rice in stead of that of bean, japanese seasoning) |
JP2519119B2 (en) * | 1990-07-13 | 1996-07-31 | マルサンアイ株式会社 | Manufacturing method of rice miso |
WO2014051428A1 (en) | 2012-09-26 | 2014-04-03 | Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno | New foods with modified cereal bran and methods for producing these |
JP2017225423A (en) * | 2016-06-24 | 2017-12-28 | 昭和産業株式会社 | Wheat bran processed article |
Also Published As
Publication number | Publication date |
---|---|
JPH0220221B2 (en) | 1990-05-08 |
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