JP2000050819A - Rice gruel - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a rice gruel especially satisfying the demand of a diabetic, having a masticatory feeling and feeling of fullness, capable of correcting hyperglycemia after meal by including a massive gel of dietary fiber having water-solubility or water absorption properties. SOLUTION: This rice gruel contains preferably 20-50 wt.% based on the total of the rice gruel of a massive gel of dietary fiber having water-solubility or water absorption properties. A massive gel of dietary fiber composed of curdlan is preferable as the massive gel of dietary fiber. The massive gel can be made, for example, into a cubic form of 5-20 mm side, a spherical form of 5-20 mm diameter, etc. Preferably the massive gel has 350-4,240 g/cm2 stress at break at 20 deg.C, 350-1,660 g/cm2 stress at break at 60 deg.C, 6-24.85 mm strain at break at 20 deg.C and 6-12.10 mm strain at break at 60 deg.C. The massive gel will not collapse even by heat sterilization. Preferably the rice gruel is stored in a hermetic container and made into a product by retort sterilization.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to porridge, more specifically, contains a bulk gel of specific dietary fiber, has a feeling of chewing and satiety, has a low calorie, has an effect of suppressing postprandial hyperglycemia, and is particularly diabetic. The present invention relates to a porridge suitable for ingestion by a patient, an obese patient during dietary treatment, and a human who requires suppression of a rise in blood sugar level.

[0002]

2. Description of the Related Art Diabetes, particularly non-insulin-dependent diabetes mellitus (NIDDM), is characterized by one of excessive hyperglycemia after eating a meal in addition to fasting hyperglycemia. This postprandial hyperglycemia is presumed to be mainly caused by a decrease in hepatic glucose output after a meal and a decrease in the systemic glucose uptake rate. Correction of such symptoms is important for primary and secondary prevention of diabetes. That is, according to the chronic hyperglycemic state, blood glucose impairs the secretion and action of insulin and further causes a vicious cycle of exacerbating the disease state. Also, a rapid rise in blood sugar in the early stages of diabetes leads to a rapid secretion of insulin, resulting in hyperinsulinemia which is a risk factor for obesity and arteriosclerosis in the short term, and in the long term, pancreatic β-cells. Induces exhaustion and leads to insufficient insulin secretion.

[0003] Furthermore, diabetes has a risk of causing serious complications, and strict control of blood sugar is required as a tertiary prevention to reduce the incidence of these complications.

Conventionally, in such diabetes, diet has been taken as the first basic measure. That is, strict nutritional guidance is given to diabetic patients on the basis of a proper range of energy intake restriction and well-balanced food intake. However, according to this nutritional guidance, the patient is always hungry because the amount of energy allowed for intake is quite small, which also causes a decrease in the compliance of the diet. Therefore, it is the most desired place for a diabetic patient to study and develop a food that can satisfy the above nutritional instruction, is bulky, does not exceed the calorie limit, and can satisfy the feeling of chewing and satiety.

[0005] For diabetic patients, lowering the blood sugar level, especially correcting a sharp postprandial hyperglycemia level, is a major preventive and therapeutic measure, and does not cause or correct such postprandial hyperglycemia. This is where food development is desired.

[0006]

SUMMARY OF THE INVENTION In view of the above-mentioned circumstances, the present inventor aims to develop a food which satisfies the needs of diabetic patients in particular, has a feeling of mastication and satiety, and can correct postprandial hyperglycemia. As a result, he continued his research.

[0007] In the course of the course, while focusing on rice, which is the basic food of Japanese people, it has less than half the calories of rice and focuses on porridge known as a low-calorie diet.
Most of the water was water, the feeling of mastication was poor, and a feeling of fullness was not obtained unless ingested in large quantities, which did not meet the needs of diabetics.

Recently, a retort cooked rice food or porridge has been proposed in which a thickener such as agar is mixed with the above porridge to solidify the periphery of rice grains (see Japanese Patent Application Laid-Open No. 9-47239). However, the porridge proposed at this point is in a gelled jelly form at room temperature and no longer has the form of porridge. The mushrooms were not expected to improve at all.

In a subsequent study, the inventor has found that when the porridge contains a bulk gel of a specific dietary fiber,
The present inventors have found that a food meeting the above object can be obtained, and have completed the present invention.

[0010]

According to the present invention, there is provided a porridge characterized by containing a bulk gel of dietary fiber having water solubility or water absorption.

More specifically, according to the present invention, agar, carrageenan, furceleran, gellan gum, locust bean gum, konjac mannan, tara gum, guar gum, alginic acid, sodium alginate, pullulan,
Gum arabic, tamarind gum, silium seed gum, tragacanth gum, karaya gum, xanthan gum, carboxymethylcellulose, crystallized cellulose, glucomannan, pectin, curdlan, aloe leaf, nata de coco and evening fiber A porridge containing a bulk gel of dietary fiber having the following formula:

Further, according to the present invention, the above porridge containing a bulk gel which does not lose its shape even by heat sterilization, at 20 ° C. and at 6 ° C.
A breaking stress of at least 220 g / cm ² at 0 ° C. or 2
The above porridge is provided comprising a bulk gel having a breaking strain of at least 2.98 mm at 0 ° C and at least 2.11 mm at 60 ° C.

Further, according to the present invention, a mass gel of dietary fiber having water solubility or water absorption with respect to the total weight of the porridge is used.
A porridge is provided containing 50% by weight, preferably about 20-50% by weight.

[0014] In addition, according to the present invention, there is provided a chewability improving agent for porridge comprising a bulk gel of dietary fiber having water solubility or water absorption.

The porridge of the present invention is characterized by having an effect of suppressing postprandial hyperglycemia (suppressing blood sugar level rise), and is particularly suitable for eating of diabetic patients, and also concerns obesity and blood sugar level rise. It is also suitable as a diet for humans.

In addition, according to the present invention, a retort-sterilized porridge is provided which is housed in an airtight container.

The porridge of the present invention has a low calorie content based on the presence of the above-mentioned mass gel of the specific dietary fiber as an essential component, and as described above, has a postprandial hyperglycemia-suppressing action. It has high bulk and moderate mastication. Therefore, the porridge of the present invention has a feature that a feeling of fullness can be obtained even with a small amount of eating, and in this respect, it is particularly suitable for diabetic patients under severe dietary restrictions.

Further, the porridge of the present invention can be easily and stably supplied, and has an advantage that it can be easily taken in daily life.

As used herein, the term "porridge" refers to not only white rice porridge obtained by boiling white rice but also other types of cereals boiled, salted, and seasoned with sweeteners. Also includes those boiled with tea. The porridge also includes so-called potato porridge, seven herbs porridge, red bean porridge, porridge, etc., which are prepared by appropriately adding food ingredients as fillers and boiled in soup stock. Furthermore, in the above porridge, depending on the mixing ratio (concentration) of grain and water,
Any porridge called all porridge, seven-minute porridge, three-minute porridge, heavy water, a sashimi, etc. shall be included.

[0020]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The porridge of the present invention has an essential requirement that it contains a bulk gel of dietary fiber having water solubility or water absorption. Here, the dietary fiber forming the mass gel can be appropriately selected from ordinary food materials or food additives having water solubility or water absorption. Specific examples thereof include, for example, agar, carrageenan, furceleran, gellan gum, locust bean gum, konjac mannan, tara gum,
Guar gum, alginic acid, sodium alginate, pullulan, gum arabic, tamarind gum, silium seed gum, tragacanth gum, karaya gum, xanthan gum, carboxymethyl cellulose, crystallized cellulose,
Glucomannan, pectin, curdlan, aloe leaf,
Nata de coco and evening fiber can be exemplified.

Among them, agar, carrageenan, furceleran, gellan gum, sodium alginate, glucomannan, pectin, curdlan, and aloe leaf are preferred, and curdlan is particularly preferred.

Other preferred groups of the above dietary fiber include gellan gum, cod gum, alginic acid, sodium alginate, pullulan, gum arabic, silium seed gum, karaya gum, carboxymethyl cellulose,
Includes crystallized cellulose, pectin, curdlan, aloe leaf, nata de coco, and evening glory fiber.

One of the above water-soluble or water-absorbing dietary fibers can be used alone, or two or more can be used in combination. Further, the above-mentioned dietary fiber can be used in combination with other appropriate additives depending on the type thereof. Such suitable additives include, for example, calcium lactate, glucono-delta-lactone (GDL), phosphoric acid 1
Examples thereof include calcium hydrogen and calcium hydroxide. According to these additions, solidification of the bulk gel may be more reliable.

As the above-mentioned dietary fiber or a combination thereof with other additives particularly suitable for the present invention, for example, (1) gellan gum + calcium lactate, (2) sodium alginate + G
DL + calcium monohydrogen phosphate, (3) pectin + calcium monohydrogen phosphate, (4) glucomannan + calcium hydroxide, (5) curdlan, (6) carrageenan + glucomannan + gellan gum + calcium lactate, (7) Furceleran + glucomannan + gellan gum + calcium lactate,
(8) agar + glucomannan + gellan gum + calcium lactate; (9) aloe leaf.

The formation of a bulk gel using the above-mentioned specific dietary fiber or a combination thereof with other additives can be carried out according to a usual method. For example, a certain amount of dietary fiber (or this and other additives) is mixed with water, warm bathed and dissolved,
It can be carried out by allowing it to cool. Thus, suitable shape and size suitable for blending into porridge, for example, 5 to 20 m on each side
A desired bulk gel having a cubic shape of m, a spherical shape with a diameter of 5 to 20 mm, or the like can be obtained. Further, the gel obtained above can be further cut into small pieces as necessary to have the above-mentioned appropriate size and shape.

The mass gel obtained above varies slightly depending on the type of dietary fiber (or its additive) used.
It has an appropriate chewing feeling (chewing response). This can be evaluated, for example, using the rupture stress (chewyness) and rupture strain (easiness of biting) at a predetermined temperature of the obtained gel mass as indices.

That is, the bite response of a normal food is larger as the breaking stress and the breaking strain are larger. However, these values and the sensory evaluation on the actual bite response of each food do not necessarily have a certain relationship. I do not have. The present inventors have actually subjected the gel used in the present invention to a sensory test,
The breaking stress and breaking strain of the test gel when many panelists felt the response were determined, and these values were used as a measure of the response. As a result, it typically has a breaking stress of at least 220 g / cm ² at 20 ° C. and 60 ° C. or 20 ° C.
It preferably has a breaking strain of at least 2.98 mm below and at least 2.11 mm below 60 ° C. More preferably, the breaking stress is at least about 350 g / cm ² and the breaking strain is at least about 6 mm. 6 above
The condition of 0 ° C. is based on the assumption of the temperature of porridge that is usually ingested, and it is preferable that the gel mass has a breaking stress and a breaking strain at the temperature that are not much different from those at 20 ° C. It is desirable that the above preferable values of the breaking stress and breaking strain are maintained under a temperature condition of 60 ° C., more preferably. The breaking stress is about 424.
0 g / cm ² (20 ° C.), about 1660 g / cm ² (60
° C), and the breaking strain is 24.85 mm.
(20 ° C.) and preferably up to 12.10 mm (60 ° C.).

The above-mentioned bulk gel preferably has a shape-retaining property such that the bulk form does not collapse even by heat sterilization. That is, it is considered that the porridge of the present invention is generally safe and convenient for the user, when the porridge of the present invention is stored in an airtight container and sterilized by retort to produce a product. However, at the time of such retort sterilization, for example, 12
Heating conditions of about 1 ° C. for about 20 minutes are employed, and it is preferable that the gel mass in the porridge does not lose its shape even under these heating conditions and the initial feeling of chewing is maintained. A bulk gel having shape retention properties that does not collapse even by such heat sterilization can be obtained by appropriately selecting the type of water-soluble or water-absorbing dietary fiber (or additive and additive) to be used.

Although the above shape retention is a preferable requirement of the present porridge, it is not an essential requirement, and the porridge of the present invention includes those which are difficult to maintain their bulk form by heating during retort sterilization. . In this case, in the present invention, it is only necessary to adopt a milder heating condition, perform a sterilization operation without other high-temperature heating, or commercialize the product without performing the retort treatment.

The porridge of the present invention can be obtained in the same manner as ordinary porridge of this type, except that it is essential to include a lump gel of dietary fiber obtained as described above at the time of eating. For example, the porridge of the present invention can be obtained by preparing a whole porridge, a seven-portion porridge, a three-part porridge, a heavy water, etc. according to a conventional method, and then mixing the same with a predetermined amount of the above-mentioned bulk gel. This method is particularly suitable when the bulk gel is difficult to maintain its bulk by heating during retort sterilization. In this case, for example, the bulk gel can be commercialized by pasteurization (pH 3.8, 85 ° C., about 30 minutes) in an acidic region in a package separate from the porridge.

The porridge of the present invention is prepared by adding water, rice, chunky gel, seasoning and the like to an appropriate retort pack, and packing the mixture.
It can also be prepared by retort sterilization (for example, at 121 ° C. for about 20 minutes). This method is suitable particularly when the bulk gel has a sufficient shape retention that does not lose its shape under retort sterilization treatment conditions. Particularly, in this case, there is an advantage that rice can be cooked simultaneously with the sterilization treatment under the heating conditions during the retort sterilization treatment, and a desired rice porridge product can be obtained with a very simple operation.

The porridge of the present invention may be further mixed with ingredients such as meat, vegetables, and fish and shellfish as needed to form a porridge. When eating the porridge of the present invention, it is of course possible to use a sprinkle or a seasoning, if desired. In particular, the use of sprinkles such as seasoned agar (see JP-A-5-161479) related to the earlier application by the present inventors is preferable.

In the porridge of the present invention, the amount of the mass gel is as follows:
It is usually selected from the range of about 10 to 50% by weight, preferably about 20 to 50% by weight, based on the total weight of the porridge, and the desired effects of the present invention can be achieved by blending in this range.

The porridge of the present invention thus obtained can be filled into a suitable container to obtain a product. In particular, the porridge of the present invention is preferably produced as a product by so-called retort sterilization, in which the porridge is stored in an airtight container, heat-sealed, and then pressurized and heat-sterilized. Here, the retort sterilization treatment can be carried out in accordance with a conventional method, and as the container, for example, an airtight plastic pouch or a commonly used pouch such as a laminate pouch of plastic and an aluminum sheet can be used. The pressurized heat sterilization treatment can also be performed according to a conventional method, either in a batch system or a continuous system. The batch type includes both a hot water type and a steam type. Sterilization treatment conditions are usually adopted, 12
The condition of 0 ° C. for 4 minutes or more, generally about 20 minutes or higher temperature can be adopted. The porridge product of the present invention thus obtained can be taken out and eaten after being immersed in boiling water for several minutes in the form of a retort pouch.

The porridge of the present invention is not only low in calories, but also has a remarkably improved chewing feeling and satiety sensation as compared with ordinary porridge, and also has an effect of suppressing postprandial hyperglycemia. , From the point of view, as a diet for diabetic patients who are forced to restrict calories as a diet, as a diet for so-called borderline patients who are prone to diabetes, as well as obese people and healthy people with obesity, the elderly, As a meal for infants, etc.,
Very useful.

[0036]

EXAMPLES Examples of the production and test of a lump gel for producing the porridge of the present invention are described below, followed by examples of production and tests of the porridge of the present invention. In each example, parts and% are based on weight.

Example 1 (1) Production of Lumped Gel (a) A predetermined amount of each of the following dietary fibers or a) to k) is added to water and heated (about 90 ° C.) while heating. After making it into a uniform liquid, it was poured into an appropriate container, allowed to cool, and solidified to form a plate-like gel. Cut this into pieces, size 5
A bulk gel having a cubic morphology of 20 mm (average particle size about 13 mm) was prepared.

[0038] (2) Production of massive gel (b) Production of massive gel (a), b), d) shown in (a),
A predetermined amount of each of the dietary fiber of e), f) and j) or the additive and the additive is put into water, heated (about 90 ° C.) to make a uniform liquid, then poured into an aluminum pouch, and sealed. After sealing with, sterilization was performed at 121 ° C for 20 minutes and then allowed to cool to prepare a retort pack gel.

The porridge of the present invention can be obtained by opening the pack, taking out the gel, shredding the gel into a suitable size, and adding a predetermined amount of the porridge to a separately prepared porridge.

(3) Physical property test of lump gel (1) Each plate gel obtained in the above (1) was stored in a thermostat at 20 ° C. for 15 hours, and then a rheometer (manufactured by San Kagaku Co., Ltd.)
The rupture stress and rupture strain were measured by the method.

The measurement of rupture stress was carried out by using a sample having an inner diameter of 50 mm.
It was filled into a 55 mm-height cylindrical container and measured at a compressive strength of 20 mm / min using a plunger having an area of 1 cm ² .

The results obtained are shown in Table 1 below.

[0043]

[Table 1]

The plate-like gel obtained in the above (1) was
C., and the breaking stress and breaking strain of the gel at that temperature were measured in the same manner. The results are shown in Table 2 below.

[0045]

[Table 2]

(4) Physical Property Test of Lumped Gel (2) Each plate-like gel obtained in the above (1) was cut into cubes each measuring 1 cm on a side, and cut into 5 healthy male panelists (A to E). Each was fed in an amount of 20 g, and the chewing response of the gel was evaluated and scored according to the following criteria.

5 points: very chewable (has a chewing response like konjac) 4 points: considerable chewing 3 points: relatively chewing 2 points: some chewing 1 point ... Slight bite response 0 point ... No bite response The results of the above test, which was performed while the test gel was kept at 20 ° C and 60 ° C, are shown in Tables 3 and 4 below.

[0048]

[Table 3]

[0049]

[Table 4]

From the above tables and Tables 1 and 2, those having a breaking strain of 6 mm or more and a breaking stress of 350 g / cm ^{2 were obtained.}
The above products also felt a great bite response, and it was considered that a gel having such breaking stress and breaking strain would give a satisfactory chewing feeling.

Example 2 (1) Production of the porridge of the present invention (a) Using the bulk gel produced in (1) of Example 1, the porridge of the present invention was prepared according to the following method.

That is, 22 g of rice, 153 ml of water and 1 ml of concentrated soup stock (concentrated kelp soup, manufactured by Takeda Pharmaceutical Co., Ltd.) were placed in a pot and heated over high heat for 30 to 40 minutes to prepare a rice porridge for 7 minutes.

Next, the obtained porridge was allowed to cool, and then 50 g of a lump gel was mixed therein to obtain a porridge of the present invention.

(2) Production of Porridge of the Present Invention (b) The gel containing the retort pack produced in (2) of Example 1 was
Sliced into cubes of 5 to 20 mm on a side, 50 g
Is put in a retort pouch together with 22 g of rice, 153 ml of water and 1 ml of concentrated broth (manufactured by Takeda Pharmaceutical Co., Ltd., concentrated kelp soup), sealed using a sealer, sterilized at 121 ° C. for 20 minutes, sterilized and cooked with rice at the same time. The obtained retort porridge containing the bulk gel of the present invention was obtained.

(3) Chewing response test of the porridge of the present invention In the porridge sample prepared in the above (2), using the bulk gels d) and e), and for comparison, no gel was used in the above (2) Except for the three samples of the comparative porridge sample prepared in the same manner, five healthy adult males were panelists and were fed, and they were given first, second and third ranks in order of bite response. Was.

As a result of the above test, all five panelists
The porridge of the present invention obtained using the bulk gel e) was ranked first and 5
4 of the inventive porridges obtained by using lump gel d)
Rank.

From the above, it was determined that the porridge of the present invention was more chewy than the porridge not containing the bulk gel as a comparison.

(4) Chewing property test of the porridge of the present invention The porridge of the present invention (229) containing the bulk gel e) produced in (2).
g, energy amount: 80 kcal) and, for comparison, a comparative porridge (without a lump gel) produced using the same raw rice (the amount increases by the amount not containing the gel) so as to have the same weight as the porridge. , Energy amount: 100 kcal), their chewability was tested as follows.

That is, five healthy adult males were used as panelists, each of which was ingested, and the time (minutes) required for ingesting the whole amount was measured.

The eating of each porridge was performed alternately and after a sufficient time.

The results are shown in Table 5 below.

[0062]

[Table 5]

From Table 5, it can be seen that all of the five panelists consumed the porridge of the present invention longer than the comparative porridge. This reflects that the porridge of the present invention physically increased the number of times of mastication as compared with the comparative porridge.

(5) Satiety test of the porridge of the present invention After the completion of the mastication test of the above (4), each panelist was asked about the satiety of each porridge after eating and evaluated with or without.

The results are shown in Table 6 below.

[0066]

[Table 6]

From Table 6, it can be seen that the porridge of the present invention had less calories than the comparative porridge, but 4 out of 5 panelists responded that they had a feeling of being full by eating (the feeling of being full). The remaining one panelist who did not have the feeling of fullness even in the comparative porridge, of course, showed that the use of the bulk gel e) increased the feeling of fullness.

(6) Test of glucose tolerance by eating the porridge of the present invention According to the above (2), the porridge of the present invention obtained by blending the lump gel e) was tested for its glucose tolerance after eating as follows. .

With five healthy adult males as subjects, the intake of food after 8:00 on the night before the start of the test was refrained from each other, and the blood glucose level was measured as a pre-starting value without breakfast at the start of the test. Then, from 9 am to 11 am, it took about 5 minutes to eat the porridge of the present invention.
0 minutes later, 100 g of “TRAIL 75” (sugar loading agent, Shimizu Pharmaceutical Co., Ltd.) was drunk, and thereafter, for 30 minutes, 60 minutes, and 120 minutes.
After a minute, the blood glucose level was measured in the same manner. The blood glucose level was measured using a simple blood glucose meter (Antsense, Bayer).

For comparison, the same test was conducted using a comparatively prepared porridge (prepared at the same energy of 80 kcal) except that lump gel e) was not used, instead of the porridge of the present invention.

The results obtained are shown in Table 7 below.

[0072]

[Table 7]

From Table 7, it can be seen that in each of the porridge of the present invention and the comparative porridge of the same calorie, the pattern of increase in blood glucose level clearly differs in healthy adult males based on the presence or absence of the lump gel e). You can see that. That is, in the comparative porridge, an increase in blood glucose level is observed immediately after the ingestion, whereas in the porridge of the present invention, the rapid increase in blood glucose level is significantly suppressed based on the combination of the clump gel e). I understand.

From the above, it is clear that the porridge of the present invention can more effectively suppress postprandial hyperglycemic symptoms in, for example, a diabetic patient or a person with borderline impaired glucose tolerance in which the postprandial increase in blood glucose level appears more remarkably. It is.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A61K 31/715 ADP A61K 31/72 31/725 47/36 ACN 47/36 ACNZ 47/38 47/38 Z A23L 1/04 (72) Inventor Yuji Utsuhashi 5074 Nishiharuka, Ina-shi, Nagano Prefecture Ina Food Industry Co., Ltd. (72) Inventor Takao Imai 5074 Nishiharuka, Ina-shi, Nagano Prefecture Ina Food Industry Co., Ltd. (72 Inventor Yuko Inoue 727 Nakajima, Nakajima, Naruto-cho, Naruto-cho, Naruto-city, Tokushima Higashihama 350 F term (reference) 4B018 LB10 MS06 MS13 4B023 LC07 LC09 LE19 LK08 LK12 LP07 LP19 LQ01 4B041 LD01 LE08 LH01 LH05 LH07 LH08 LH09 LH10 LH11 LP01 LP17 LP18 4C076 CC21 CC40 DD26 DD30 DD41 DD45 EE 30 EE31 EE32 EE36 EE58 FF52 4C086 AA01 AA02 EA24 EA26 MA03 MA06 NA09 ZC35

Claims (9)

[Claims] 1. A porridge characterized by containing a mass gel of dietary fiber having water solubility or water absorption. 2. A dietary fiber having water solubility or water absorption,
Agar, carrageenan, furceleran, gellan gum,
Locust bean gum, konjac mannan, cod gum, guar gum, alginic acid, sodium alginate,
The porridge according to claim 1, wherein the porridge is selected from pullulan, gum arabic, tamarind gum, silium seed gum, tragacanth gum, karaya gum, xanthan gum, carboxymethyl cellulose, crystallized cellulose, glucomannan, pectin, curdlan, aloe leaf, nata de coco and evening glory fiber. . 3. The porridge according to claim 1, wherein the bulk gel does not collapse even by heat sterilization. 4. The bulk gel has a breaking stress of at least 220 g / cm ² at 20 ° C. and 60 ° C. or at least 2.98 mm at 20 ° C. and at least 2.11 m at 60 ° C.
The porridge according to claim 1, which has a breaking strain of m. 5. The porridge according to claim 1, which comprises 10 to 50% by weight of a mass gel of dietary fiber having water solubility or water absorption with respect to the total weight of the porridge. 6. The porridge according to claim 1, which has a postprandial hyperglycemia-suppressing (suppressing blood sugar level rise) action. 7. The porridge according to claim 1, which is for a diabetic patient or an obese person. 8. The porridge according to claim 1, which is contained in an airtight container and sterilized by retort. 9. A chewability improving agent for porridge, comprising a mass gel of dietary fiber having water solubility or water absorption.