JP2002281921A - Low-protein starch food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low-protein starch food made of a starchy raw material as a main raw material and having a good flavor. or texture. SOLUTION: This low-protein starch food with <=5 mass% of protein content is produced by using a raw material containing the starchy raw material and chitosan and/or a chitosan hydrolyzate. The protein content of the low-protein starch food is preferably <=1.5 mass%. Dietary fibers other than the chitosan and/or the chitosan hydrolyzate are preferably contained in the low-protein starch food. Furthermore, an edible oil and fat is more preferably contained. In addition, amylase or protease, dextrin and a perfume are more preferably contained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-protein starch food suitable as a medical food for patients with renal diseases, for example.

[0002]

2. Description of the Related Art It is known that the therapeutic effect of kidney disease patients is improved by restricting protein intake.

[0003] However, it is usually difficult to limit the intake of protein in foods, and there is a possibility of causing nutritional damage,
It is not always widely accepted because of long-term difficulties of implementation and reduced patient quality of life.

[0004] Therefore, as medical foods, foods containing as little protein as possible or foods from which proteins have been removed (hereinafter referred to as low protein foods) have been developed and marketed.

[0005] For example, Japanese Patent No. 2993883 discloses a low-protein artificial rice for therapeutic food, which is obtained by mixing cereal starch and non-glutinous rice flour in which protein is adjusted to a predetermined low content and molding the mixture into rice grains. ing.

Japanese Patent Application Laid-Open No. 61-278501 discloses a method in which starch and water or starch paste are kneaded and pressed to form a noodle band, and then granulated and dried using a roll sizing machine. It has been disclosed.

Further, Japanese Patent Application Laid-Open No. 50-24453 discloses a device capable of heating, pressurizing and kneading water after adding water to starch and mixing so as to have a water content of 30% by mass. Disclosed is a method in which the temperature is set to 150 ° C. and the material is discharged from a die having an appropriate shape and extruded into a noodle string.

[0008]

However, in the above-mentioned conventional starch foods, the gelatinization of the starch tends to be uneven and uneven, and when cooked in the same manner as ordinary rice and noodles, the starch dissolves and loses its shape. There was a problem that would. Further, their flavor and texture were not sufficiently satisfactory.

Accordingly, an object of the present invention is to provide a low-protein starch food having good flavor and texture, using a starchy raw material as a main raw material.

[0010]

Means for Solving the Problems To achieve the above object, a low protein starch food of the present invention contains a starchy material, chitosan and / or a chitosan hydrolyzate, and has a protein content of 5% by mass or less. There is a feature.

[0011] According to the above invention, a low protein starch food having good flavor and texture can be provided. In addition, by ingesting the low protein starch food, a bioactive function of chitosan and / or a chitosan hydrolyzate can be expected.

In a preferred embodiment of the present invention, the low-protein starch food preferably has a protein content of 1.5% by mass or less. According to this embodiment, it is possible to provide a low-protein starch food which is very suitable for a kidney disease patient or the like who needs to restrict the protein intake.

In another preferred embodiment of the present invention, the above-mentioned chitosan and / or chitosan-decomposed product is 0.1% in terms of dry matter.
It is preferably contained in an amount of from 01 to 20% by mass. According to this aspect, it is possible to provide a low protein starch food excellent in taste, color and the like.

[0014] In another preferred embodiment of the present invention, it is preferable to further contain dietary fiber. Further, it is more preferable to contain the dietary fiber in an amount of 0.1 to 30% by mass in terms of dry matter. According to this aspect, it is possible to provide a low-protein starch food having a crisp texture while expecting the bioactive function of the dietary fiber.

In another preferred embodiment of the present invention, it is preferable to further include a thickener. Further, it is more preferable to contain the thickener in an amount of 0.1 to 5% by mass in terms of dry matter. According to this aspect, it is possible to provide a low-protein starch food having a sit-down feeling and moderate stickiness.

In another preferred embodiment of the present invention, it is preferable to further contain an edible fat or oil. Further, it is more preferable that the edible oil and fat are contained in an amount of 1 to 30% by mass in terms of dry matter. According to this aspect, it is possible to provide a low-protein starch food having a savory taste while being able to alleviate the texture of rubber, and to provide an effect of preventing the food from melting and boiling when cooked. .

In another preferred embodiment of the present invention, the composition preferably further contains amylase and / or protease, dextrin and a flavor. According to this aspect,
It is possible to provide a more delicious low-protein starch food by covering the deterioration of taste and texture.

[0018]

DETAILED DESCRIPTION OF THE INVENTION The starchy raw materials used in the low-protein starch food of the present invention are not particularly limited. Rice starch, and chemically modified starch (for example, pregelatinized, cross-linked, low molecular weight, esterified, etherified) obtained from the above various starches, and further wheat flour (strong flour, medium flour, etc.), buckwheat flour, rice flour, Amaranth, barley, rye, bubble, millet, cane, yam flour, pigeon flour, sorghum flour and the like can be mentioned.

The chitosan used in the low-protein starch food of the present invention can be obtained by subjecting chitin, which is prepared from crustacean shells such as crabs and shrimp, etc., by a conventional method to a hot concentrated alkali treatment and deacetylating it. Can be. The deacetylation rate of chitosan is preferably 60 to 100%, and 80 to 1%.
00% is more preferred.

In the present invention, the term "chitosan hydrolyzate" refers to low molecular weight chitosan, chitosan oligosaccharide and a mixture thereof (including their salts) obtained by hydrolyzing chitosan with an acid or an enzyme. As a method of hydrolysis, for example, after heating chitosan with an acid such as hydrochloric acid, acetic acid, formic acid or the like, the acid is removed or neutralized and desalted, and a method of powdering by crystallization or the like, or chitosan is used. After dissolving in a dilute acid, a method is employed in which a chitosan-decomposing enzyme such as chitosanase or D-glucosaminidase is allowed to act. The chitosan oligosaccharide obtained by such a method is usually a mixture of chitobiose, chitotriose, chitotetraose, chitopentaose, chitohexaose, chitoheptaose, chitooctaose, etc., having a degree of polymerization of about 2 to 8. . In the present invention, it can be used in the form of a mixture of chitosan oligosaccharides as described above,
If necessary, a chitosan oligosaccharide having a desired degree of polymerization can be fractionated and purified from the mixture by a method such as column chromatography or solvent fractionation. Note that chitosan oligosaccharide or a mixture thereof is commercially available from various companies, and for example, “COS-Y” (trade name, manufactured by Yaizu Fisheries Chemical Industry Co., Ltd.) or the like can be used.

The content of chitosan and / or chitosan hydrolyzate in the low protein starch food of the present invention is 0.1% in terms of dry matter.
It is preferably from 01 to 20% by mass, more preferably from 0.1 to 1% by mass. If the content of chitosan and / or chitosan hydrolyzate is less than 0.01% by mass, the effect of improving the texture is not sufficient, and the biologically active function of chitosan and chitosan hydrolyzate cannot be expected. Further, the content is 20% by mass.
If it is too high, there are problems with taste and color, which is not preferable.

Further, the low protein starch food of the present invention preferably contains dietary fiber in addition to the chitosan and / or the chitosan hydrolyzate. As the dietary fiber, guar gum, xanthan gum, gellan gum, pectin, sodium alginate, crystalline cellulose, water-soluble dietary fiber and the like can be used. By containing the above-mentioned dietary fiber, the texture like a rubber peculiar to the low protein starch food can be alleviated, and a crisp texture can be provided.

The content of dietary fiber in the low-protein starch food of the present invention is preferably 0.1 to 30% by mass, more preferably 1 to 10% by mass in terms of dry matter. When the content of dietary fiber is less than 0.1% by mass, the effect of improving the texture cannot be expected. .

Further, the low-protein starch food of the present invention comprises:
It is preferable to contain edible fats and oils. Edible fats and oils are not particularly limited, and vegetable and animal fats and oils can be used. For example, vegetable oils such as palm oil,
Examples include soybean oil, rapeseed oil, sesame oil, camellia oil, medium-chain fatty acids, and the like. Examples of animal fats and oils include lard, shortening, fish oil, and ω-3 fatty acids. By containing the above-mentioned edible oils and fats, it is possible to alleviate the texture like a rubber peculiar to low protein starch foods, and to impart umami,
Further, it is possible to prevent melting and boiling during heating and cooking.

The edible oil content of the low protein starch food of the present invention is preferably 1 to 30% by mass in terms of dry matter,
-10% by mass is more preferred. If the edible oil content is less than 1% by mass, the improvement of the texture and the imparting of umami cannot be expected, and if it exceeds 30% by mass, moldability and taste are hindered, which is not preferable.

Further, the low-protein starch food of the present invention comprises:
It is preferable to contain amylase and / or protease (hereinafter, these are collectively simply referred to as enzyme), dextrin and fragrance. By containing these components, it is possible to cover a decrease in taste and texture due to low protein.

As the enzyme, amylase and protease generally used in foods can be used. Specific examples of the amylase include "motilase" (trade name, manufactured by Otsuka Pharmaceutical Co., Ltd.). Examples of the protease include “OM-8” (trade name, manufactured by Otsuka Pharmaceutical Co., Ltd.). In addition, an enzyme preparation containing amylase and protease may be used, and examples thereof include “Miola” (trade name, manufactured by Otsuka Pharmaceutical Co., Ltd.) and “Super Myola” (trade name, manufactured by Otsuka Pharmaceutical Co., Ltd.).

Examples of the dextrin include "Paindex HL-PDX" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.) and "Amicol" (trade name, manufactured by Nisse Chemical Co., Ltd.).

As the flavor, it is preferable to use a flavor suitable for a low-protein food product. For example, rice-like low protein foods are preferably used in rice flavor, and bread-like low protein foods are preferably used in butter flavor, milk flavor and the like.

The content of the above three components of the enzyme, dextrin and flavor in the low-protein starch food of the present invention is 0.001 to 1% by weight of enzyme in terms of dry matter, 1 to 30% by weight of dextrin and 0.01 to 0% of flavor. 0.1% by mass, more preferably 0.01 to 0.1% by mass of enzyme, 10 to 20% by mass of dextrin, and 0.01 to 0.1% by mass of fragrance.

If the content of the above three components is out of the above range, the texture and taste of the starch such as rubber become strong, and
It is not preferable because processability deteriorates.

Furthermore, the low protein starch food of the present invention
It is preferable to contain a thickener. Examples of the thickener include xanthan, guar gum, pectin, carrageenan, locust gum, gum arabic, gellan gum, salilium seed, agar, sodium alginate, guard run and the like. By containing the above-mentioned thickener, it is possible to give a feeling of sittability and appropriate stickiness, and it is possible to alleviate the ragged feeling peculiar to low-protein starch foods.

The content of the thickener in the low protein starch food of the present invention is preferably 0.1 to 5% by mass in terms of dry matter.
0.3-1 mass% is more preferable. If the content of the thickener is less than 0.1% by mass, the effect of improving the texture cannot be expected, and if it exceeds 5% by mass, the texture deteriorates.

The low-protein starch food of the present invention may optionally contain ingredients, seasonings, and the like, which provide variations in taste and texture, in addition to the above basic components.

The low-protein starch food of the present invention thus obtained preferably has a protein content of 5% by mass or less, preferably 1.5% by mass.
Or less, and most preferably 0.5% by mass or less.

The low protein starch food of the present invention can be produced, for example, as follows. 25 to 60 parts by weight of water is added to 100 parts by weight of a predetermined amount of the starchy raw material and the total amount of the above components, and the mixture is kneaded with an extruder, pressurized and heated to gelatinize the starch, and extruded from a discharge port. To form a desired shape. The heating temperature of the extruder is
45-80 ° C is preferred. In the present invention, it is preferable to form into a grain having an average particle diameter of 1 to 7 mm, more preferably into a rice grain. Moreover, you may shape | mold into a noodle shape. In addition, you may shape | mold by an extrusion press method other than an extruder. Here, the extrusion pressing method means a method in which the dough is pressed into a die-cutting roll, formed and dried.

Also, 40 to 50 parts by weight of water is added to a predetermined amount of the starchy raw material and 100 parts by weight of the total amount of each of the above components, and the dough obtained by kneading is baked to obtain a bread-like product. A low protein starch food can also be obtained. In this case, it is preferable to add flour, oil and fat, sugar, salt, baking powder, dry yeast, yeast food, flavor and the like as raw materials.

[0038] The low protein starch food of the present invention obtained as described above has a good flavor and texture. For example, rice-like low protein starch food can be prepared in an electric kettle or the like as in ordinary rice. Even if it is cooked, or it is boiled as usual in noodle-like low protein starch foods, the shape does not collapse. Since the low-protein starch food of the present invention hardly breaks down as described above, it is also suitable as a retort food.

[0039]

The present invention will be specifically described below with reference to examples. In each example, chitosan is referred to as “chitosan PS
H-80 "(trade name, manufactured by Yaizu Fisheries Chemical Industry Co., Ltd.),
As the chitosan oligosaccharide, “COS-Y” (trade name, manufactured by Yaizu Suisan Chemical Co., Ltd.) was used.

Production Example 1 (rice-like low-protein starch food) Each raw material shown in Table 1 was kneaded using an extruder.
It is pressurized and heated (heat setting temperature 80 ° C), extruded from the discharge port, and cut with a cutter before the extruded raw material substantially expands, to obtain a rice granular low protein starch food having an average particle diameter of 5 mm. Manufactured. In addition, corn starch as starch, crystalline cellulose as dietary fiber, medium-chain fatty acids as edible oils and fats, and amylase preparations (trade name "Miola" manufactured by Otsuka Pharmaceutical Co., Ltd.) / Dextrin / fragrance (rice flavor, Hasegawa fragrance) (Manufactured by K.K.) at a mass ratio of 10/200/1.

Each of the obtained rice-like low protein starch foods was hydrated and cooked in an electric kettle like ordinary rice.
A sensory test was conducted by 20 panelists. The sensory test was about flavor, texture, and appearance.
4: good, 3: normal, 2: bad, 1: very bad, 5
Evaluation was performed at each stage, and the average value was obtained. Table 1 also shows the results.

[0042]

[Table 1]

From Table 1, it can be seen that by adding chitosan and chitosan hydrolyzate, the texture and appearance are improved, and by adding dietary fiber and / or edible oil / fat, the flavor and texture are improved, and enzymes and the like are improved. It can be seen that the flavor and texture are further improved by adding the additives.
The addition of dietary fiber and / or edible oils and fats also has the advantage of making it harder to boil down.

Production Example 2 (noodle-like low-protein starch food) Each material shown in Table 2 is kneaded for 30 minutes to prepare a dough, and the dough is formed, compounded and rolled to form a 3 mm thick noodle belt. Then, this noodle band was cut out using a No. 10 incisor to produce raw udon. After boiling these raw udon in boiling water for 10 minutes, a sensory test was conducted by 20 panelists in the same manner as in Example 1. Table 2 also shows the results.

[0045]

[Table 2]

From Table 2, it can be seen that the texture and appearance are improved by adding chitosan and chitosan hydrolyzate, and the flavor and texture are improved by adding dietary fiber and / or edible oils and fats, and enzymes and the like are improved. It can be seen that the flavor and texture are further improved by adding the additives.
The addition of dietary fiber and / or edible oils and fats also has the advantage of making it harder to boil down.

Production Example 3 (Bread-like low-protein starch food) Each of the ingredients shown in Table 3 was mixed for 20 minutes to prepare a dough, and the dough was refrigerated (refrigerated) for 30 minutes and bench time using this dough by a conventional method. After performing fermentation for 120 minutes for 15 minutes,
The bread was manufactured by baking in an oven at 80 ° C. for 30 minutes. These breads were subjected to a sensory test by 20 panelists in the same manner as in Example 1. Table 3 also shows the results.

[0048]

[Table 3]

Table 3 shows that the addition of chitosan and chitosan hydrolyzate improves the texture and appearance, and the addition of dietary fiber and / or edible oil and fat improves the flavor and texture. .

Test Example 1 (Effect of Chitosan Intake on Blood Uric Acid Level) Hyperuricemia 5 patients (3 males, 2 females, average age 68)
Years old), a chitosan tablet (chitosan content 200 mg /
Tablets) were orally taken (5 tablets per day) for 3 weeks.

Blood was collected before and 3 weeks after the administration of chitosan, and the uric acid level in the serum was measured by the uricase-catalase method. Table 4 shows the results.

[0052]

[Table 4]

From Table 4, it is found that blood uric acid level can be suppressed by ingesting chitosan orally.

Test Example 2 (Effect of Intake of Chitosan Decomposed Product on Blood Inorganic Phosphorus Concentration) Four patients with chronic renal failure (two males, two females, average age 62)
Years old) was orally ingested (five tablets a day) for 4 weeks with a chitosan oligosaccharide tablet (chitosan oligosaccharide content: 100 mg / tablet).

Blood was collected before and 4 weeks after the administration of chitosan oligosaccharide, and the concentration of inorganic phosphate in serum was measured by a molybdenum-blue colorimetric method. Table 5 shows the results.

[0056]

[Table 5]

Table 5 shows that the oral intake of the chitosan hydrolyzate can suppress the concentration of inorganic phosphorus in blood.

The above results suggest that orally ingesting chitosan and / or a chitosan hydrolyzate can suppress the symptoms seen in patients with renal diseases such as an increase in blood uric acid levels and blood inorganic phosphate levels. .

[0059]

As described above, according to the present invention,
A low protein starch food having good flavor and texture can be provided. In particular, rice and noodle-like low protein starch foods do not lose their shape when cooked in the same manner as ordinary rice and noodles.

In addition, the ingestion of the low-protein starch food can be expected to have a physiologically active function of chitosan and / or a chitosan hydrolyzate, so that it is particularly suitable as a medical food for patients with kidney disease.

Continued on the front page (72) Inventor Yoshiharu Matahira 1510-2 Higashi-cho, Shimada-shi, Shizuoka Prefecture (72) Inventor Michiko Saito 10503-2 Obuchi, Osuka-cho, Ogasa-gun, Shizuoka F-term (reference) 4B018 MD14 MD34 MD36 MD41 MD47 MD90 ME14 4B023 LC09 LE30 LK05 LK08 LK17 LL03

Claims (8)

[Claims] 1. A low-protein starch food comprising a starch material, chitosan and / or a decomposed product of chitosan, and having a protein content of 5% by mass or less. 2. The low protein starch food according to claim 1, wherein the protein content is 1.5% by mass or less. 3. The method according to claim 1, wherein the content of the chitosan and / or the chitosan decomposition product is 0.01 to 20% by mass in terms of dry matter.
Or a low protein starch food according to item 2. 4. The composition according to claim 1, further comprising a dietary fiber.
4. The low-protein starch food according to any one of 3. 5. The dietary fiber is 0.1 to 3 in terms of dry matter.
The low protein starch food according to claim 4, which contains 0% by mass. 6. The composition according to claim 1, further comprising an edible fat or oil.
5. The low protein starch food according to any one of 5. 7. The low protein starch food according to claim 6, comprising 1 to 30% by mass of the edible fat or oil on a dry matter basis. 8. The low protein starch food according to claim 1, further comprising an amylase and / or a protease, dextrin and a flavor.