CN100388895C - Food material with lower caloric - Google Patents
Food material with lower caloric Download PDFInfo
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- CN100388895C CN100388895C CNB031232833A CN03123283A CN100388895C CN 100388895 C CN100388895 C CN 100388895C CN B031232833 A CNB031232833 A CN B031232833A CN 03123283 A CN03123283 A CN 03123283A CN 100388895 C CN100388895 C CN 100388895C
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61G—TRANSPORT, PERSONAL CONVEYANCES, OR ACCOMMODATION SPECIALLY ADAPTED FOR PATIENTS OR DISABLED PERSONS; OPERATING TABLES OR CHAIRS; CHAIRS FOR DENTISTRY; FUNERAL DEVICES
- A61G17/00—Coffins; Funeral wrappings; Funeral urns
- A61G17/08—Urns
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61G—TRANSPORT, PERSONAL CONVEYANCES, OR ACCOMMODATION SPECIALLY ADAPTED FOR PATIENTS OR DISABLED PERSONS; OPERATING TABLES OR CHAIRS; CHAIRS FOR DENTISTRY; FUNERAL DEVICES
- A61G2203/00—General characteristics of devices
- A61G2203/70—General characteristics of devices with special adaptations, e.g. for safety or comfort
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Abstract
The invention can obtain low calorie food material (artificial rice material) for cooked rice food, having properties, appearance, odor, taste and palatability similar to cooked rice and provide a method for producing the same. The low calorie food material comprises 1 pts.wt. starch, 0.05-2 pts.wt. trehalose, 0.03-7 pts.wt. gelling agent gelled with divalent metal ions and 0.003-0.5 pts.wt. divalent metal ions or 0.03-7 pts.wt. gelling agent gelled by heating, or cooling after heating and 0.03-20 pts.wt. clouding agent and is a gelled granular material thereof.
Description
Technical field
The present invention relates to low-calorie diet raw material and manufacture method thereof, more detailed saying relates to the novel artificial rice raw material and the manufacture method thereof that become the low in calories and high food fiber content of the rice food with the cook the same proterties of rice, outward appearance, perfume (or spice), flavor, sense of food by heating and regulating.
Background technology
Rice since the calorie value than higher, suffer from disease patients such as adult for the overweight people, with obesity, it is quite important to limit its intake, in addition, even fat-reducing food based on the young woman, also must do one's utmost to limit its absorption, therefore, can not obtain tasting patient's grade of taking in the rice satisfaction and increase.In addition, anaphylactia patient or kidney disease patient sometimes some people can not take in rice.
Therefore, these serious hopes such as patient exploitation presents sense of food and the outward appearance that does not have difference with natural rice, and is more low in calories than natural rice, can fully taste the synthetic rice who takes in the rice satisfaction.
On the other hand, the synthetic rice is at first producing after the war Cobastab in the enriched rice
1Not enough Mi Zuowei enriched rice, but aspects such as color can not be satisfactory.In addition,, old rice, the old rice more than 2 years occur, do cuisines, gelation is carried out on the surface handled, or make fast food rice or flexible package rice for convenience of property for rice these as the disadvantage of food control law.Yet these rice are at surface-brightening or chew existing problems aspect the sense sense of food such as bad.
Special fair 3-70461 communique (Japan) discloses the aqueous dispersion colloidal sol heating that contains konjaku powder and starch has been made it gelation, the dry aqueous gel that generates and the granular desiccant gel that makes.This desiccant gel is by adding water boil, can be made into the rerum natura that has similar konjaku concurrently and the aqueous gel of similar rice feeding habits, but the aqueous gel that makes is difficult to be referred to as rice food and even synthetic rice at aspects such as its outward appearance, sense of food.
In addition, special public clear 63-66180 communique (Japan) disclose with konjacmannan and starch etc. carry out mixing, make it gelation,, the manufacture method of thawing, again carry out the desiccant gel of drying freezing the gel of generation, but the desiccant gel that makes is still konjaku, and this can not be called the synthetic rice.
Therefore, sense of food with in appearance, the past is not developed the synthetic rice inferior unlike natural rice.
The object of the present invention is to provide present with natural rice do not have difference flavor, perfume (or spice), sense of food is with outward appearance and be novel artificial rice and the manufacture method thereof more low in calories than natural rice.
Summary of the invention
In view of above-mentioned present situation, the result that the present inventor concentrates on studies repeatedly, find starch, dextrin, gelating agent, gonorrhoea agent and after water mixes by preset proportion, be processed into granular, make it the shot-like particle that gelation, drying make and become the synthetic rice who does not have difference with natural rice, at first finished invention (speciallyying permit communique No. 3110907) referring to Japan based on this experience.
The result that the present inventor continues to study, among the former synthetic rice who finishes invention, when utilizing trehalose to replace dextrin, find the improvement of getting back of flavor, fragrant, sense of food, and kept the same outward appearance of rice with low in calories and so on feature, can obtain to become improvement synthetic rice's raw-food material, so finished the present invention.
The invention provides the low-calorie diet raw material, it is characterized in that be at least a kind of containing that (a) starch 1 weight portion, (b) trehalose 0.05-2 weight portion, (c) carry out the gelating agent 0.03-7 weight portion and the divalent metal ion 0.003-0.5 weight portion of gelation with the metal ion of divalent and (c-2) adopt the gelating agent 0.03-7 weight portion of heating or cooling the carrying out gelation of heating back to form selecting the group from (c-1), with (d) shot-like particle of the gelation of gonorrhoea agent 0.03-20 weight portion.
In addition, the invention provides moisture and surpass the above-mentioned low-calorie diet raw material of the moisture form of 30 weight % and the above-mentioned low-calorie diet raw material of the dry-form below the moisture 30 weight %.
The present invention also provides the manufacture method of low-calorie diet raw material, it is characterized in that containing (a) starch 1 weight portion, (b) trehalose 0.05-2 weight portion, (c) adopt the metal ion of divalent to carry out gelation gelating agent 0.03-7 weight portion with divalent metal ion 0.003-0.5 weight portion and at least a kind of (c-2) adopting the gelating agent 0.03-7 weight portion of heating or cooling the carrying out gelation of heating back to select forming group from (c-1), (d) gonorrhoea agent 0.03-20 weight portion is extruded with (e) the semi-solid thing of water 0.15-15 weight portion and is processed into granular with cut-out, make it gelation.
Raw-food material of the present invention, directly or by after adding water, boil etc., present (the texture that has the quality same with rice; Touch tooth, sense of chewing etc. arranged) with flavor, fragrant feature.And this raw-food material has to compare with natural rice and has feature low in calories, also has and become the rice of low in calories and high food fiber content sample raw-food material if contain food fiber as the gonorrhoea agent in addition.
The simple declaration of accompanying drawing
Fig. 1 is a front elevation of making the extruder die head of raw-food material use of the present invention.
Fig. 2 is a side cross-sectional views of making the extruder die head of raw-food material use of the present invention.
Fig. 3 is the part enlarged drawing of die head shown in Figure 1.
Fig. 4 is the part enlarged drawing of die head shown in Figure 2.
The working of an invention scheme
As starch without limits, in the past edible native starch, chemical starch can be contained among the present invention, also various starch can be utilized arbitrarily.For example, the native starch class of rice starch, cornstarch, wheaten starch, barley starch, waxy corn starch, sweet potato starch, farina etc.; The flour that contains these starch; High amylose starches, crosslinked starch, displacement starch, low viscosity are stuck with paste the chemical starch of starch, acetic acid modified starch, hydroxyalkyl starch, alphalysed starch etc.; Chemical starch that the processing treatment combination of these chemical starches is made etc.These can use separately or appropriate combination is used.Among these, preferred crosslinked starch, displacement starch, low viscosity are stuck with paste carboxyl starch, acetic acid modified starch, hydroxyalkyl starch etc., that employing has starch and are carried out the chemical starch that esterification or etherificate etc. are carried out the chemical treatment acquisition.Among these chemical starches, the chemical starch of the peak viscosity 600-800Bu of Bradley Bender viscosity (Brabender Viscosity is with Bradley Bender corporate system viscosimeter) most preferably.
The use amount of starch among the present invention, for example, can be suitably according to selections such as the outward appearance that in raw-food material of the present invention, adds the desired rice sample food that water makes, shape, performances.Usually, the content of starch in the raw-food material of the present invention (shot-like particle of gelation), that is, and with respect to the starch use amount of the total amount that contains the rice sample food manufacturing raw material that adds water, about preferred 1-30 weight %, more preferably about 1-20 weight %.
(O-α-D-glucose pyranose-(1 → 1)-α-D glucose pyranoside can use commercially available product, for example and the pure medicine industrialization of light department system (Wako Pure chemicalIndustries, product Ltd.) as trehalose.In addition, also available known the whole bag of tricks makes.As concrete example, for example, can enumerating Ru Te, to open flat 5-292986 communique (Japan) described, use have ownership wire Pseudomonas (Off イ ロ バ ミ デ イ ウ system) trehalose produce can enzyme cultivate the trehalose of making.This trehalose is the low sugar of sweet taste, external except a large amount of α α that exist of nature, it is also known for the isomers of α β body and β β body.The present invention can use wherein any, preferred α α body aspect cost.
This trehalose has the effect of giving with grain of rice equal quality to gained raw-food material of the present invention.That is, trehalose is covered other raw material, is especially covered the distinctive smell that derives from starch and gelating agent, taste etc. by its cooperation, and raw-food material of the present invention is obtained and as broad as long smell, the taste of natural rice.
This trehalose, with respect to starch 1 weight portion preferably at the 0.05-2 weight portion, more preferably utilize in the scope about the 0.1-1 weight portion.This trehalose consumption is lower than above-mentioned scope promptly very little the time, have the desired smell of the present invention, taste etc. to improve effect not remarkable and unfavorable.Otherwise when being too many above above-mentioned scope, the sweet taste of trehalose itself appears in the raw-food material of gained, and is different and unfavorable with the natural rice taste.
As gelating agent, can use habitual any of field of food.This comprises that metal ion with divalent carries out the gelating agent of gelation and two kinds of gelating agents that carry out gelation by the cooling after heating or the heating.These can be individually with any or both are used in combination.
As the gelating agent that the metallic that adopts divalent carries out gelation, for example, can enumerate pectic acid, pectic acid alkali salt, carrageenan, alginic acid, alginic acid alkali metal salt, LM acid and alkali salt class thereof, konjaku powder, konjacmannan etc.Moreover konjaku powder, konjacmannan etc. have the character of gelation fully by heating among these after adding the divalent metal ion.
As the gelating agent that adopts heating to carry out gelation, for example, can enumerate albumen, zierane glue, curdlan etc.As the gelating agent that gelation is carried out in the cooling of adopting after heating, for example, can enumerate gelatin, casein, gum arabic, heal sore natural gum, locust bean gum, agar etc.
Among the present invention, as gelating agent, most preferably will form the gelating agent that at least a kind of selecting the group and for example metal ion of employings divalents such as pectic acid, pectic acid alkali salt, carrageenan, alginic acid, alginic acid alkali metal salt, LM acid and alkali salt thereof carry out gelation, with gelatin, albumen, casein, zierane glue, gum arabic, more at least a kind of carrying out selecting in the gel composition group of gelation of the cooling after the employing heating such as sore natural gum, locust bean gum, curdlan, agar carries out and uses from konjaku powder and konjacmannan.At this moment, form at least a kind that selects the group, be preferably 50 weight % of total gelating agent from konjaku powder and magic benzene mannosan.Gelating agent, preferably uses in the scope of 0.01-3 weight portion at the 0.03-7 weight portion with respect to starch 1 weight portion.When using konjacmannan as most preferred a kind of gelating agent, its use amount with respect to starch 1 weight portion from 0.03-7 weight portion scope, preferably the scope from about the 0.1-3 weight portion is selected.By using the gelating agent in this scope, can make the sense of food of gained raw-food material the same with rice.Yet the use amount of gelating agent surpasses above-mentioned maximum amount when being too many, exist to obtain elasticity than the high rough sledding of rice of cooking, otherwise, be lower than lower limit promptly very little the time, because gelation is insufficient, existence can not obtain the to cook rough sledding of rice sense of food equally.
Moreover as gelating agent, when using the metal ion that adopts divalent to carry out the gel of gelation, low-calorie diet raw material of the present invention also contains the metal ion of this divalent or gives the divalent metallic salt of metal ion.As this divalent metal ion and divalent metallic salt, can be on the food hygiene no problem and by with gelating agent and metal ion and compound that can form gel.As its example, can enumerate the metal ion and the compound of giving the divalent metal ion of the divalent of calcium, magnesium etc.As this compound, can enumerate as calcium chloride, calcium lactate particularly, burn till eggshell calcium, burn till the water-soluble divalent slaine of water-soluble magnesium salt etc. of the calcium salt, magnesium chloride, magnesium lactate etc. of crab shell calcium etc.Consider from the viewpoint of taste, preferably these divalent metallic salts of specifically enumerating.Above-mentioned divalent metal ion and the compound of giving the divalent metal ion can use wherein a kind of separately, also can more than 2 kinds and use.The use amount of this divalent metal ion usually with respect to starch 1 weight portion, is fit to adopt the 0.003-0.5 weight portion, preferably selects for use from the scope of about 0.006-0.25 weight portion.By use, can fully form the gel of aforementioned gelating agent in this scope.More specifically, the divalent metallic salt that in raw-food material of the present invention, cooperates, it is converted by the divalent amount of metal ion becomes above-mentioned scope.Usually, the use level of divalent metallic salt in raw-food material of the present invention, general relative starch 1 weight portion is selected for use from the scope of about 0.006-1 weight portion.Above-mentioned divalent metallic salt, form that can the divalent slaine in raw-food material of the present invention contains, and form that can also the divalent metal ion contains.
The gonorrhoea agent reaches in order to add as food fiber for the gonorrhoea outward appearance that obtains meter sample.This gonorrhoea agent is most preferably made attritive powder with physics and even method chemistry.As an example, for example, preferably use average degree of polymerization 100～300, cellulose powder by about 60 mesh sieves, the cellulose powder of the degree of polymerization below 100 [opened clear 57-212231 communique (Japan) referring to the spy, the spy opens clear 59-219333 communique (Japan), the spy opens clear 61-211342 communique (Japan), the spy opens clear 62-138538 communique (Japan), the spy opens clear 62-240302 communique (Japan), Te Kaiping 3-152130 communique (Japan), Te Kaiping 3-163135 communique (Japan), special public clear 60-19921 communique (Japan), special public clear 62-30220 communique (Japan), special public clear 63-44763 communique (Japan)], special fair 2-12491 communique (Japan) etc.These cellulose powders that are suitable for utilize according to it, except the appearance and the effect as food fiber of giving above-mentioned gonorrhoea arranged, gained raw-food material of the present invention also becomes the good raw material of water-retaining property, can avoid water to break away from particle when adding water for a long time, therefore also have and regulate chewing sense or touching tooth etc. of rice, become the effect that reaches and cook meter congruency.
In addition, the gonorrhoea agent except the aforementioned fibers element, for example, also comprises bone meal, silk, talcum powder, kaolin etc.
The use amount of gonorrhoea agent with respect to starch 1 weight portion, is selected 0.03～20 weight portion for use, and preferably the scope from about about 0.06～5 weight portion is selected for use.
Moreover, as starch with chemical starch and as gelating agent with konjaku powder or konjacmannan, as the gonorrhoea agent during with above-mentioned preferred cellulose powder, use amount as this cellulose powder of gonorrhoea agent, with respect to starch is in the above-mentioned scope and with respect to konjaku powder or konjacmannan to be etc. more than the weight, is preferably 1.5 times more than the weight.
Raw-food material of the present invention, must composition except above each, so long as its outward appearance, sense of food, taste etc. are not had dysgenic, also can suitably add the various edibility materials that cooperate edible crowd to know as required.These material comprises vitamins, mineral matter, spices, tackifier, colouring agent, flavor enhancement, food fiber etc.Also can suitably add the known range protein of cooperation, peptide, grease, flavoring (granulated sugar, salt, soy sauce etc.) as required as the edibility material.
Below, the manufacture method of raw-food material of the present invention is described.In the inventive method, at first the set amount of aforementioned each composition (but with the divalent slaine time except) with an amount of water mixes, stirs, mediates, then extrusion molding is modulated into appropriate viscosity semi-solid thing (material base).
This mixing, stirring, mediate the rotation still that can adopt conventional method to use, mixer, other compounding process is implemented.
The ideal of gained material base is formed and can suitably be selected from the scope of for example starch 1-30 weight %, trehalose 0.015-20 weight %, gelating agent 0.1-7 weight %, gonorrhoea agent 1-20 weight % and moisture 40-97 weight %.In addition, the viscosity of gained material base is considered then to extrude the operation of operation and is determined, be preferably usually about 10,000-100, the scope about 000cps.Material base with this scope viscosity can fully keep the flowability of available extruder moulding and the conformality after the moulding.Moreover the adjusting of viscosity (rising) not only can be carried out with the ratio that cooperates of water by regulating aforementioned each composition, and for example also can add a part of divalent slaine as required, perhaps modulation during material base by heating enforcement.
The material base that makes like this is added in the suitable extruder, extrudes, near the die head outlet, cut off obtaining pellet (shot-like particle) with speed arbitrarily.Any of common various extruders can be used as extruder, also common extruder can be used in addition.The grain base is especially made in the utilization of this extruder in extruder, an available operation is carried out, and is very much convenient.
The present invention especially by suitably selecting above-mentioned extruder die head and its shape of nozzle, can make the size and shape of gained raw-food material identical with the cooking rice grain.Die head for example can preferably use shape as shown in drawings.
Here, Fig. 1 represents to make according to the inventive method the front elevation of the suitable die head of raw-food material, and Fig. 2 represents the side cross-sectional views of this die head, the part enlarged drawing of Fig. 3 presentation graphs 1, the part enlarged drawing of Fig. 4 presentation graphs 2.
Desirable die head is to make the tool mid portion thin nozzle form that contracts as shown in Figure 4, with such throttling, forms ripple by forming arteries and veins stream at particle surface when extruding, and laterally forms concavo-convex at particle surface.Adopting its shape of nozzle in addition is not true garden shape but band ripple circle (referring to Fig. 3), also can be concavo-convex in vertical formation of particle surface, like this, can give the outward appearance of the approximate grain of rice by granulation.In addition,, when pelletizing, can make the cylindric form of particle diamondwise (referring to Fig. 2 and Fig. 4), can give the outward appearance that more is similar to the grain of rice like this by making nozzle outlet with respect to some inclinations of extruding direction.
In the methods of the invention, then with the pellet gelation of above-mentioned acquisition.The gelation operation, for example utilize the metal ion of divalent to utilize the situation of pellet of the gelating agent of gelation, employing makes this pellet (for example contact with the aqueous solution of the compound that contains the divalent metal ion, adopt spraying, spreading, impregnation process etc.) method implement, make the pellet that contains gelating agent carry out gelation by this contact, can obtain the pellet of gelation.In addition, select to be undertaken the situation of pellet of the gelating agent of gelation as gelating agent, can adopt this pellet to be heated to that gelating agent carries out more than the temperature of gelation or the pellet heating made and cool off the method that (putting cold) make it gelation after the gelating agent dissolving and implement by the cooling after heating or the heating.The heater means that it is suitable that heating can utilize warm water, hot water, water vapour, hot blast etc. carries out.In addition, when both gelating agent combinations are utilized, can sequentially carry out or carry out simultaneously the two gelation operation (for example, pellet is contacted with the aqueous solution of the compound that contains the divalent metallic, perhaps cool off thereafter).
Can obtain the desired raw-food material of the present invention by this gelation.That is, the rice sample food of raw-food material modulation can become the food that has with the equal quality of natural rice thus.
In addition,, contain usually and have an appointment more than the 30 weight %, the moisture (moisture form) that about 80 weight % are following with the raw-food material of the present invention that said method makes.
The raw-food material of the present invention of above-mentioned moisture form again by it is carried out drying, can become dry-form (low water content).Drying means does not have particular restriction, can adopt known method, for example, and heated-air drying, the mobile drying of hot blast, vacuum drying etc.This drying makes the moisture of the shot-like particle of gelation be dried to below the 30 weight % usually, below the preferred 25 weight %, more preferably following, the 10 weight % of 15 weight % above about.
The raw-food material of the present invention of moisture form can directly be supplied with edible, also can with cook rice similarly, suitably add water as required after, the heating and regulating that carries out boiling etc. the rice that becomes to cook is supplied with edible.The raw-food material of the present invention of dry-form is supplied with edible at the above-mentioned heating and regulating that carries out boiling etc. after the adding water rice that becomes to cook.To the amount of water of raw-food material of the present invention, suitably determine there is not particular restriction according to the water content of this raw-food material.Generally be suitably for about 0.4～6 times of weight with respect to raw-food material of the present invention (dry weight benchmark).According to conventional method, for example need to carry out boiling 20～40 minutes.In addition, but raw-food material of the present invention also it can be filled in the proper container such as the can, heat-resistant plastic container, flexible package retort pouch of pasteurization, carry out pasteurization according to well-established law and handle and make goods.
The rice sample food that utilizes raw-food material of the present invention to make, has as broad as long with natural rice in fact better quality at aspects such as its outward appearance, sense of food, can be used as the synthetic rice replace natural rice, in field of food industry, for example can be used as meter usefulness of cooking, also can in various uses such as the usefulness of making tea, rice dumpling usefulness, sushi, effectively utilize.Certainly, as above-mentioned this raw-food material also can with natural rice and usefulness, in various uses, utilize.
Embodiment
Below, enumerate embodiment and illustrate in greater detail the present invention, but the present invention is not limited by these.Moreover in each example, part is weight basis with %.
Embodiment 1
The set amount of following raw material (numeric representation is with respect to the weight ratio of starch in part, parantheses), with mixer (three limited corporate system, the machine names done made in Great Britain: 20DMW) evenly mix.
1. starch is 22 parts
2. 2 parts of celluloses (0.09)
3. 2 parts of pectin (0.09)
4. 20 parts of trehaloses (0.91)
5. water is 54 parts
Mixed uniformly pasty mixture, (the FMI system PX30) is extruded into cylindricly, the paste of extruding is cut into is about 6-10mm simultaneously, makes shot-like particle to have the screw extruder in diameter 3-4mm hole with outlet.
In gained pellet (average diameter 3mm * long 6-10mm), spread 2% calcium chloride water in about 10% ratio of pellet weight, make it contact, obtain the raw-food material of the present invention (moisture form) of white particles shape.
Then, with the belt air drier the white particles of gained 105 ℃ of dryings 60 minutes, obtain the raw-food material of the present invention (dry-form) of granular (the average diameter 1mm * long 3-5mm) of moisture about 10%.
Test example 1
In 1 part of the raw-food material test portion of the present invention of the dry-form that embodiment 1 makes, add 4 parts in water, boil (100 ℃, 2 minutes), make the present invention's meter test portion of cooking.
The relevant meter test portion of cooking that makes is supplied with 10 people of evaluation group that the sense organ judgement is arranged (age 23-47 year, 6 of the male sex, 4 of women) to just boiling the back and boiling the back and carry out sensory evaluation 16 ℃ of fragrance, taste and sense of food of placing 1 hour down.
In addition, among the embodiment 1, except not carrying out the interpolation of trehalose,, the contrast that makes is equally cooked meter test portion in contrast, carry out identical sensory evaluation test with the raw-food material test portion of similarly making.
At first, the evaluation of taste and sense of food, to every by good, better, general, relatively poor, differ from 5 grades and estimate.
The result of gained (carrying out the evaluation number that each is estimated) is shown in following table 1.
Table 1
Clearly find out by result shown in the table 1, just boiled back the present invention meter test portion of cooking, in whole assessment items of fragrance, taste and sense of food, better than the contrast of the not adding trehalose meter test portion of cooking.Especially, fragrance has been covered the tedious peculiar fragrance of starch, becomes easily to obtain balanced fragrance.Sense of food is than soft condition, the sense of food of similar rice.
In addition, boil the back and place after 1 hour, the present invention's meter test portion and contrast meter test portion of cooking of cooking is compared, and whole assessment items of fragrance, taste and sense of food are all good.Especially fragrance has been covered the tedious peculiar fragrance of starch, becomes easily to obtain balanced fragrance.Moreover meter test portion of cooking of the present invention after this aspect ratio has just been boiled is few some.Sense of food is than having hard elastics to contrast meter state of test portion softness of cooking, becoming the state that the sense of chewing is arranged.
Embodiment 2
The set amount of following raw material (numeric representation is with respect to the weight ratio of starch in part, the parantheses), with mixer (three limited corporate system, the machine names done made in Great Britain: 20DMW) evenly mix.
1. starch is 5 parts
2. 5 parts of celluloses (1)
3. 2 parts of konjaku powders (0.4)
4. 5 parts of trehaloses (1)
5. water is 82.5 parts
6. 0.5 part in calcium hydroxide (0.1)
With mixed uniformly pasty mixture, the screw extruder (FMI system, PX30) that has a diameter 3-4mm hole with outlet is extruded into cylindric, the paste of extruding is cut into is about 5mm simultaneously, makes shot-like particle.
Gained pellet (average diameter 3mm * long 5mm) is made it gelation in about 30 minutes 90-100 ℃ of heating, obtains the raw-food material of the present invention (moisture form) of white particles shape.
Then, with the belt air drier the gained white particles 105 ℃ of dryings 60 minutes, make the raw-food material of the present invention (dry-form) of granular (the average diameter 1mm * long 4mm) of moisture about 10%.
This raw-food material adopts the evaluation test according to the 1 described test of test example, obtains and the same evaluation of embodiment 1 gained raw-food material of the present invention.
Embodiment 3
As the chemical starch from waxy corn (commercially available product) of chemical starch with Bradley Bender peak viscosity 600, this starch and the set amount one of following each raw material are reinstated mixer (three limited corporate system, the machine names done made in Great Britain: 20DMW) evenly mix, as following manufacturing raw-food material of the present invention.
1. chemical starch is 185 parts
2. 40 parts of cellulose powders (0.22)
3. 20 parts of konjacmannans (0.11)
4. 15 parts of locust bean gums (0.08)
5. 20 parts of trehaloses (0.11)
6. water is 1210 parts
7.0.6% 100 parts of calcium hydroxide aqueous solutions (0.003)
At first, 60 parts of 20 parts of trehaloses, chemical starch and 15 parts of locust bean gums are added in 450 parts in the water, 10, mixed 10 minutes under the 000rpm condition, each composition is dispersed in the water with homogenizer.Then, in this dispersion liquid, add and to make 20 parts of 125 parts of chemical starches and kanjak mannan sugar be dispersed in liquid in 400 parts in the cold water to make it to mix and disperse.After mixing dispersion, the mixed liquor that adds 260 parts in 40 parts of cellulose powders and water in the dispersion liquid that obtains mixes again, make mixture in the room temperature swelling after 60 minutes, in the swelling thing, mix 100 parts of 0.6% calcium hydroxide aqueous solutions, extrude the pasty state homogeneous mixture of acquisition from the porous edges of boards, about 5mm is cut on the limit, should cut off the shot-like particle granulation, obtains the about 3mm of diameter * the be about granulation thing of 5mm.The granulation thing after 85 ℃ of heating gelation in 30 minutes, is washed, removed moisture and obtain raw-food material of the present invention.
In addition, this raw-food material is carried out drying similarly to Example 1, obtain the raw-food material of the present invention (dry-form) of moisture 10 weight %.
This raw-food material adopts the evaluation test according to the 1 described test of test example, the raw-food material of the present invention that obtains with embodiment 1 similarly obtained to give have good fragrance, the evaluation of the rice sample food of taste, sense of food.
Embodiment 4
(three English systems are made limited corporate system, machine names: 20DMW) evenly mix with mixer the set amount of following raw material.Moreover numerical value is that the content of starch of glutinous rice flour is 100% result calculated in the parantheses of each composition.
1. glutinous rice flour is 22 parts
2. 10 parts of celluloses (0.46)
3. 8 parts of curdlans (0.36)
4. 2 parts of trehaloses (0.09)
5. water is 58 parts
With mixed uniformly pasty mixture, (the FMI system PX30) is extruded into cylindricly, the paste of extruding is cut into is about 6-10mm simultaneously, makes shot-like particle to have the screw extruder in diameter 3-4mm hole with outlet.
The shot-like particle (average diameter 3mm * long 6-10mm) that obtains is made it gelation 80-95 ℃ of heating, obtain the food material of the present invention (moisture form) of white particles shape.
Then, with the belt air drier the white particles that obtains 105 ℃ of dryings 60 minutes, obtain the raw-food material (dry-form) that the present invention of the about 10 weight % of moisture granular (average diameter 1mm * long 3-5mm) invents.
Embodiment 5 and 6
Except use the chemical starch from tapioca (commercially available product) and Bradley Bender peak viscosity chemical starch from corn (commercially available product) as 800Bu of Bradley Bender peak viscosity as 700Bu as chemical starch, other make raw-food material of the present invention similarly to Example 3.
The raw-food material of the present invention of gained is all according to the evaluation test of embodiment 1 described test, the raw-food material of the present invention that obtains with embodiment 1 similarly obtained to give have good fragrance, the rice sample food of taste, sense of food.
The invention effect
Adopting the present invention can provide through adding water becomes and has the outward appearance equal with natural rice, property The food material with lower caloric of the rice sample food of shape, smell, taste, sense of food etc.
Claims (4)
1. low-calorie diet raw material, it is characterized in that being, by mixing, stir, mediate and modulation contains (a) starch 1 weight portion, (b) trehalose 0.05-2 weight portion, (c) (c-1) adopt the divalent metal ion of calcium ion or magnesium ion to carry out the gelating agent 0.03-7 weight portion of gelation and contact calcium ion or the magnesium ion 0.003-0.5 weight portion that makes gelation with described gelating agent, wherein said gelating agent is selected from pectic acid and alkali salt thereof, carrageenan, alginic acid and alkali metal salt thereof, LM acid and alkali salt class thereof, konjaku powder, and in the konjacmannan more than a kind or 2 kinds, and/or (c-2) be selected from albumen, zierane glue, the gelating agent that gelation is carried out in the employing heating more than a kind or 2 kinds in the curdlan, or be selected from gelatin, casein, gum arabic, more sore natural gum, locust bean gum, the gelating agent 0.03-7 weight portion that gelation is carried out in the employing heating back cooling of agar, (d) existing outward for the gonorrhoea that obtains meter sample, with cellulose as gonorrhoea agent 0.03-20 weight portion, semi-solid thing with (e) water 0.15-15 weight portion, this semisolid thing extruded with cut-out shape to granular, make the gelation thing that granulates, can replace natural rice as the synthetic rice.
2. the described low-calorie diet raw material of claim 1 is characterized in that, described raw-food material is that moisture surpasses the following moisture form of 30 weight %, 80 weight %.
3. the described low-calorie diet raw material of claim 1 is characterized in that, described raw-food material is the following dry-forms of moisture 30 weight %.
4. the manufacture method of the described low-calorie diet raw material of claim 1, it is characterized in that making in the following sequence: (a) starch 1 weight portion, (b) trehalose 0.05-2 weight portion, (c) (c-1) adopt the gelating agent 0.03-7 weight portion that carries out gelation with the divalent metal ion of calcium ion or magnesium ion, and/or (c-2) be selected from albumen, zierane glue, the gelating agent that gelation is carried out in the employing heating more than a kind or 2 kinds in the curdlan, or be selected from gelatin, casein, gum arabic, more sore natural gum, locust bean gum, the gelating agent 0.03-7 weight portion that gelation is carried out in the employing heating back cooling of agar, (d) existing outward for the gonorrhoea that obtains meter sample, with cellulose as gonorrhoea agent 0.03-20 weight portion, cooperate with (e) water 0.15-15 weight portion, by mixing, stir, mediate and the semi-solid thing of modulation is extruded to shape with cut-out and is shot-like particle, for making of the gelating agent gelation of resulting shot-like particle by above-mentioned (c-1), implement the operation that contacts with the water that contains above-mentioned metal ion 0.003-0.5 weight portion, and/or, implement heating process for making the gelating agent gelation of above-mentioned (c-2).
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP127187/2002 | 2002-04-26 | ||
| JP2002127187A JP2003310187A (en) | 2002-04-26 | 2002-04-26 | Low calorie food material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1452887A CN1452887A (en) | 2003-11-05 |
| CN100388895C true CN100388895C (en) | 2008-05-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031232833A Expired - Lifetime CN100388895C (en) | 2002-04-26 | 2003-04-25 | Food material with lower caloric |
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| Country | Link |
|---|---|
| JP (1) | JP2003310187A (en) |
| KR (1) | KR100849836B1 (en) |
| CN (1) | CN100388895C (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1791443A1 (en) | 2004-08-20 | 2007-06-06 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| US8231925B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| JP4791721B2 (en) * | 2004-09-09 | 2011-10-12 | 花王株式会社 | Obesity prevention / amelioration agent |
| JP4687533B2 (en) * | 2006-03-29 | 2011-05-25 | 株式会社カネカ | Cooked rice-like food |
| KR100804724B1 (en) * | 2006-10-23 | 2008-02-19 | 부경대학교 산학협력단 | COOKED RICE ANALOG OF beta;-CYCLODEXTRIN CALCIUM ALGINATE GEL AND IT'S MAKING METHOD |
| JP4932637B2 (en) * | 2007-08-13 | 2012-05-16 | 東洋水産株式会社 | Artificial rice and method for producing the same |
| JP4953452B2 (en) * | 2007-12-25 | 2012-06-13 | 株式会社ミツカングループ本社 | Artificial rice and method for producing the same |
| JP5118505B2 (en) * | 2008-02-22 | 2013-01-16 | 大塚食品株式会社 | Method for producing granular low calorie food material and raw material for producing granular low calorie food material |
| JP5286403B2 (en) * | 2011-12-19 | 2013-09-11 | 東洋水産株式会社 | Artificial rice and method for producing the same |
| JP5953489B2 (en) * | 2011-12-19 | 2016-07-20 | 伊那食品工業株式会社 | Method for producing rice-like food and rice-like food obtained thereby |
| JP2014014336A (en) * | 2012-07-10 | 2014-01-30 | Otsuka Shokuhin Kk | Food composition including mineral and organic acid product |
| CN103156141B (en) * | 2013-04-09 | 2014-10-08 | 中国热带农业科学院农产品加工研究所 | Cassava rice and processing method thereof |
| CN106071837A (en) * | 2016-06-22 | 2016-11-09 | 贵州凤冈县神农米业有限公司 | Low sugar regeneration rice production technology and products thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1207255A (en) * | 1998-06-30 | 1999-02-10 | 曾登发 | Pearl reproduced rice |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3110907B2 (en) * | 1993-02-02 | 2000-11-20 | 大塚食品株式会社 | Low-calorie food material and method for producing the same |
| JPH08168350A (en) * | 1994-12-16 | 1996-07-02 | Ajinomoto Co Inc | Modifier for cooked rice and cooked rice food using the same modifier |
-
2002
- 2002-04-26 JP JP2002127187A patent/JP2003310187A/en active Pending
-
2003
- 2003-04-24 KR KR1020030025943A patent/KR100849836B1/en active IP Right Grant
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1207255A (en) * | 1998-06-30 | 1999-02-10 | 曾登发 | Pearl reproduced rice |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20030084724A (en) | 2003-11-01 |
| CN1452887A (en) | 2003-11-05 |
| KR100849836B1 (en) | 2008-08-01 |
| JP2003310187A (en) | 2003-11-05 |
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