JP2008067682A - Method for producing food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce sponge-like pastries, such as bread, sponge cakes and cakes made with edible vegetable flour, such as cereal flour and root vegetable flour, readily and in a short time. <P>SOLUTION: Food items, such as sponge cakes, cakes and sponge-like pastries, are produced by stirring edible vegetable flour, such as cereal flour or root vegetable flour with mucin and yeast. As an alternative, sponge cakes, cakes, and sponge-like pastries are produced by stirring edible vegetable flour, such as cereal flour or root vegetable flour with mucin, water-soluble edible fibers and yeast. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to bread, castella using edible plant flour, such as wheat flour, rice flour, rice flour, rice cake flour, rice cake flour, corn flour, oat flour, bean flour, rice flour flour, katsume flour, etc. It is a technical field relating to food manufacturing methods, such as confectionery sponges.

  Conventional technology is that wheat flour has a relatively high calorie, many people are allergic to flour, and rice flour, rice flour, rice flour, rice flour, corn flour, oat flour, bean flour, rice cake flour, and kuzu flour For various reasons such as sales promotion of edible plant flours, instead of wheat flour, rice flour, rice flour, rice cake flour, rice cake flour, corn flour, oat flour, bean flour, rice cake flour, bread using katsu flour, castella, Invented foods such as confectionery sponges.

  As for wheat flour, various foods such as bread, castella and confectionery sponge have been invented.

  A method of mixing gluten into rice flour (for example, see Patent Document 1). A method in which lactic acid fermentation is performed at 30 to 40 ° C. for 4 to 6 hours after washing (see, for example, Patent Document 2). A method in which 100 parts by weight of brown rice flour and 1 to 20 parts by weight of starch are mixed with water and heated, and the yeast and water are mixed and fermented (see, for example, Patent Document 3). A method using rice flour, pregelatinized rice flour, and / or pregelatinized starch (see, for example, Patent Document 4). A corn protein-derived peptide is used to prevent aging of bread dough (see, for example, Patent Document 5). Bread containing 1 to 100 parts by weight of konjac gel pieces with respect to 100 parts by weight of flour (see, for example, Patent Document 6). Glucomannan flour is used for the production of breads (see, for example, Patent Document 7). There is.

  Japanese Patent No. 3667688   Japanese Patent No. 3647425   JP 2006-136257 A   JP 2005-323536 A   Japanese Patent No. 3281613   Japanese Patent No. 3780418   Japanese Patent No. 3768425

  With edible plant flour such as cereal flour and root vegetable flour, food such as bread, castella and confectionery sponges can be made easily and quickly.

  Edible plant flour is cereal flour or root vegetable flour such as wheat flour, rice flour, rice flour, rice cake flour, rice cake flour, corn flour, oat flour, bean flour, rice cake flour, and kuzu flour.

  When making foods such as bread, castella and confectionery sponges with flour, water is added to the gliadin and glutenin in the flour, kneaded and pressurized, and gliadin and glutenin are intertwined to form gluten. This gluten makes the dough sticky.

  When making foods such as bread, castella and confectionery sponges with edible plant flours other than wheat flour and rye flour, the ingredients are much less gluten than wheat flour and rye flour, or they contain no gluten. Not. Rye has very little glutenin.

  When foods such as bread, castella and confectionery sponges are made from edible plant powders other than wheat flour and rye flour, it is necessary to add gluten substitutes to the edible plant flour instead of gluten.

  In addition, in wheat flour, the protein contains 6% to 15% protein. There is a large variation in the protein contained in the flour.

  Wheat flour contains a mixture of proteins with various characteristics. About 85% are gliadin and glutenin. Gliadin and glutenin are contained in approximately the same amount.

  Although gliadin is weak in elasticity, it has strong adhesive strength and is easy to stretch.

  Glutenin has a strong elasticity but weak adhesive strength and is difficult to stretch.

  As described above, when water is added to gliadin and glutenin, kneaded and pressurized, gliadin and glutenin are entangled to form gluten.

  When gliadin and glutenin, which are two proteins having different properties, are combined, a gluten having both properties is obtained. Gluten is moderately sticky and elastic.

  The amount and viscoelasticity of gluten formed varies greatly depending on the type and quality of wheat, the amount of added water, the quality and type and amount of auxiliary materials, and the kneading method, making it very difficult to adjust gluten. .

  If there is too much water as a secondary material, the dough will become like clay, sticking sticky, and it will be very difficult to finish it into foods such as bread, castella and confectionery sponges.

  When the water of the secondary material is insufficient, it becomes brittle and weak gluten.

  Even if the kneading and pressure are insufficient, it becomes brittle and weak gluten.

  With fragile and weak gluten, the dough is not connected and it is very difficult to finish it into foods such as bread, castella and confectionery sponges.

  The optimum amount of water added to the flour varies depending on the type and quality of the raw wheat, and also varies depending on the temperature of the production process, so that it is very difficult to produce foods such as bread, castella and confectionery sponges.

  Therefore, in order to make up for this drawback, it is necessary to add gluten-supplemental ingredients that assist gluten to wheat flour and rye flour.

  Using sodium bicarbonate in food is dangerous because it leads to excessive intake of sodium.

  Make healthy foods such as bread, castella and confectionery sponges.

  As a gluten substitute, mucin, which is compatible with rice flour, rice flour, rice cake flour, rice cake flour, corn flour, buckwheat flour, bean flour, rice cake flour, and kuzu flour, is used. Take advantage of the viscosity and slipperiness (sliding properties) of mucin.

  Similarly, mucin, which is compatible with gluten, is used as a supplement for gluten.

  Mucin is a combination of protein and galactan or mannan. Mucin aqueous solution is smooth and highly viscous, and has a strong stickiness (adhesive strength).

  Galactan is a water-soluble dietary fiber of viscous polysaccharides. Galactan is slippery.

  Mannan is a water-soluble dietary fiber that is a polymerized polysaccharide of D-mannose. Mannan is slippery.

  Mucin is abundant in okra, moroheiya, yam, taro, yam, tsukuneimo, nameko, ashitaba, lotus root, tsurumura saki, natto and the like.

  Extract mucus from one or several mucin-containing foods such as okra, moroheiya, yam, taro, yam, tsukuneimo, sea cucumber, ashitaba, lotus root, tsurmurasaki and natto. The mucus is mostly composed of mucin and also contains a small amount of galactan and a small amount of mannan. Extract the mucin aqueous solution.

  Mucin-containing foods include okra, moroheiya, yam, taro, yam, tsukuneimo, sea cucumber, ashitaba, lotus root, tsurumura saki, natto and the like.

  This aqueous mucin solution is tasteless and odorless for the majority of people. Therefore, this mucin aqueous solution is put into the ingredients of edible plant flour (cereal flour and root vegetable flour such as wheat flour, rice flour, rice flour, rice cake flour, rice cake flour, corn flour, oat flour, bean flour, rice cake flour, kuzu flour, etc.). Even with mucin aqueous solution, edible plant flour (grain flour, root flour, such as wheat flour, rice flour, rice flour, rice cake flour, rice cake flour, corn flour, oat flour, bean flour, rice cake flour, kuzu flour). The taste and aroma will not change.

  Stir mucin into edible vegetable flour (wheat flour, rice flour, rice flour, rice cake flour, rice cake flour, corn flour, buckwheat flour, bean flour, rice cake flour, katsume powder, etc.), stir mucin, bread, castella Make foods, such as candy sponges.

  Mucin-containing foods such as okra and yams are all foods that have a very strong taste and smell, and have strong characteristics. When mucin-containing foods such as okra and yam are chopped or powdered and put into foods such as bread, castella and confectionery sponges, foods such as bread, castella and confectionery sponges become the taste and smell of okra and yams End up.

  Therefore, when mucin-containing foods such as okra and yam are chopped or powdered and put into foods such as bread, castella and confectionery sponges, foods such as bread, castella and confectionery sponges lose their original taste and smell. End up.

  For edible plant flours other than wheat flour and rye flour, add mucin and water to the edible plant flour other than wheat flour and rye flour and stir (stir the mucin aqueous solution in the edible plant flour other than wheat flour and rye flour). Since the mucin structure is connected between the powder and the dough, the dough is moderately sticky and extends moderately. Therefore, foods such as bread, castella and confectionery sponges can be made with edible plant powder other than wheat flour and rye flour, mucin, yeast and water.

  In wheat flour and rye flour, adding mucin and water to wheat flour and rye flour and stirring (stirring the aqueous mucin solution into wheat flour and rye flour) connects the mucin and gluten tissues between the flour and flour. Is moderately sticky and moderately stretched. Therefore, even if this wheat flour or rye flour is not pressurized, foods such as bread, castella and confectionery sponges can be made with this flour or rye flour, mucin, yeast and water.

  Edible plant flour (grain flour and root vegetable flour such as wheat flour, rice flour, rice flour, rice cake flour, rice cake flour, corn flour, buckwheat flour, bean flour, rice cake flour, katsu flour), mucin, yeast and water In addition, it is aged after stirring. The mucin structure in the dough is strengthened and extended. Alternatively, the mucin and gluten tissues in the dough are strengthened and extended. Therefore, by accumulating carbon dioxide gas emitted from the yeast in the dough, the dough for food such as bread, castella and confectionery sponges is expanded. The amount that the dough swells can also be adjusted by the amount of mucin or yeast added to the edible plant powder.

  Mucin, yeast, and water are added to the edible plant powder, and the dough that has been aged after being stirred is formed and heated to produce food such as bread, castella, and confectionery sponges.

BEST MODE FOR CARRYING OUT THE INVENTION

The best mode for carrying out the invention will be described with reference to the drawings.
In FIG. 1, a mucin-containing food washing step for washing dust and dirt of a mucin-containing food containing a large amount of mucin such as okra in the mucin extraction step.

  In FIG. 1, a mucin-containing food chopping process in which mucin-containing food is cut into small pieces.

  In FIG. 1, a mucin-containing food submergence process in which minced mucin-containing food is submerged in water.

  In FIG. 1, the extraction process of extracting the mucin (including galactan and mannan) aqueous solution from the mucin-containing food in water.

  A mucin aqueous solution can also be obtained by dissolving commercially available mucin in water.

  In FIG. 1, a mucin aqueous solution is used in the production process of foods such as bread, castella and confectionery sponges.

  In FIG. 1, the stirring process which stirs mucin aqueous solution and yeast to edible plant powder.

  In FIG. 1, an aging process in which mucin aqueous solution and yeast are stirred into edible plant powder, and then carbon dioxide gas emitted from the yeast is accumulated in the dough, so that the dough swells and the dough matures.

  In FIG. 1, a heating step of heating the aged dough.

  In FIG. 1, food products such as bread, castella and confectionery sponge are completed. It is the manufacturing method of the foodstuff characterized by the above.

  Wash away dirt and dirt from mucin-containing foods that are high in mucin. Cut mucin-containing food into small pieces. Sink the chopped mucin-containing food in water. Extract an aqueous mucin solution from a mucin-containing food in water. Stir one or more of wheat flour, rice flour, rice flour, rice cake flour, rice cake flour, corn flour, oat flour, bean flour, rice cake flour and kuzu flour, mucin aqueous solution and yeast. The carbon dioxide gas emitted by the yeast accumulates in the dough, the dough swells and the dough matures. Heat the aged dough. Foods such as bread, castella and confectionery sponges are completed. It is the manufacturing method of the foodstuff characterized by the above.

  A food product characterized by the above-mentioned process, in which at least one of wheat flour, rice flour, rice cake flour, rice cake flour, bean flour and kuzu flour is mixed with mucin and processed into foods such as bread, castella and confectionery sponges. It is a manufacturing method.

  Food ingredients that are compatible with mucin include water-soluble dietary fibers such as guar gum and carboxymethylcellulose, which have a sliding property.

  Even when water-soluble dietary fiber is added to edible plant powder together with mucin, it can be produced into foods such as bread, castella, and confectionery sponges.

  Examples of the water-soluble dietary fiber include pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose, xanthan gum, alginate and fucoidan.

  Wash away dirt and dirt from mucin-containing foods that are high in mucin. Cut mucin-containing food into small pieces. Sink the chopped mucin-containing food in water. A first aqueous solution containing mucin is extracted from the mucin-containing food in water. Dissolve one or more of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose, xanthan gum, alginate and fucoidan in water and include one or more of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose, xanthan gum, alginate and fucoidan Make a second aqueous solution. The first aqueous solution and the second aqueous solution are mixed and stirred to form a third mixed aqueous solution. One or more of wheat flour, rice flour, rice flour, rice cake flour, rice cake flour, corn flour, oat flour, bean flour, rice cake flour and kuzu flour, the third mixed aqueous solution, and yeast are stirred. The carbon dioxide gas emitted by the yeast accumulates in the dough, the dough swells and the dough matures. Heat the aged dough. Foods such as bread, castella and confectionery sponges are completed. It is the manufacturing method of the foodstuff characterized by the above.

  Stirring one or more of wheat flour, rice flour, rice flour, rice flour, bean flour and kuzu flour with mucin and one or more of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose, xanthan gum, alginate and fucoidan, This is a method for producing a food characterized by the above-mentioned process, wherein the food is processed into a food such as bread, castella and confectionery sponge.

  Pectin is a complex polysaccharide contained in the cell wall of plants.

  Pectin is a water-soluble dietary fiber that is found in vegetables and fruits. A lot of pectin is contained in apples, figs, strawberries, citrus fruits and the like. In particular, it is abundant in skin and seeds.

  One or several of these pectin-containing foods are boiled to extract an aqueous pectin solution.

  Also, a pectin aqueous solution can be obtained by treating these pectin-containing foods with a dilute acid.

  Commercial pectin can also be dissolved in water to obtain an aqueous pectin solution.

  Gum arabic is a vegetable gum and water-soluble dietary fiber.

  Gum arabic is a natural resin collected from acacia genus gum or related plants of the same genus. The bark of acacia arabicum or its related plants is damaged and the secretions from the wound are dried.

  Gum arabic is tasteless and odorless, colorless or pale yellow, and the aqueous solution has low viscosity and strong emulsification stability, colloidal properties and film properties.

  Gum arabic is dissolved in water to obtain an aqueous gum arabic solution.

  Guar gum is a vegetable gum and water-soluble dietary fiber.

  Guar gum is made by grinding and refining the seed endosperm of legume guar beans.

  Guar gum is dissolved in water to obtain an aqueous guar gum solution.

  Carrageenan is a polysaccharide obtained by extraction mainly from the seaweeds of the family Scarabidae, Ibarabeniaceae, Milinaceae, and Sugioriaceae of the red alga.

  Carrageenan is produced by extracting red algae seaweed with water or alkaline water.

  The commercially available carrageenan is a mixture of kappa type, iota type, and lambda type, and is composed of anhydrogalactose and a sulfate ester of galactose.

  Carrageenan is a water-soluble dietary fiber.

  Carrageenan is dissolved in water to obtain an aqueous carrageenan solution.

  Carboxymethylcellulose is produced by treating cellulose, which is a component of plant fibers, with sodium hydroxide or the like.

  Carboxymethylcellulose is soluble in water and has viscosity, stability and protective colloid properties.

  Carboxymethylcellulose is a water-soluble dietary fiber.

  Carboxymethylcellulose is dissolved in water to obtain an aqueous carboxymethylcellulose solution.

  Xanthan gum is a refined polysaccharide produced by fungi belonging to the genus Xanthomonas, mainly using glucose as a nutrient source.

  Xanthan gum is a polysaccharide and water-soluble dietary fiber, and an aqueous xanthan gum solution has very strong viscosity and excellent moisture retention.

  Xanthan gum has a property of imparting a smooth feeling and stickiness to the texture of processed food, preventing separation of the processed food, and improving the stability of the processed food.

  Xanthan gum is dissolved in water to obtain an aqueous xanthan gum solution.

  Alginic acid is a sticky acidic polysaccharide in the cell wall of brown algae. Sodium salt dissolves in water and becomes mucus. This mucus is sodium alginate, a monovalent cation alginate.

  The monovalent cation alginate is dissolved in water to form an aqueous solution. Examples of monovalent cation alginate include sodium alginate, potassium alginate, and ammonium alginate, which dissolve in water and become mucus.

  Divalent cation alginate does not dissolve in water, so it does not become an aqueous solution. Therefore, divalent or higher cation alginate is not used in the manufacture of foods using wheat flour such as wheat noodles, pasta, pizza and bread.

  When extracting alginate from brown algae, fucoidan can be extracted simultaneously as an aqueous fucoidan solution.

  Fucoidan is a polysaccharide and water-soluble dietary fiber, and fucoidan aqueous solution has very strong viscosity and excellent moisture retention.

  Fucoidan is classified into kelp fucoidan, hijiki fucoidan, mozuku fucoidan, wakame fucoidan, and so on.

  Fucoidan aqueous solution can also be obtained by dissolving fucoidan in water.

Embodiments of the invention will be described with reference to the drawings.
In FIG. 1, in the mucin extraction process, 30 grams of okra is used as the mucin-containing food. First, the cleaning process of cleaning okra litter and dirt with water.

  In FIG. 1, a step of chopping okra into small pieces.

  In FIG. 1, a submergence process in which minced okra is submerged in 80 grams of water for 24 hours.

  In FIG. 1, the extraction process which extracts the mucin aqueous solution from the okra in water.

  In FIG. 1, in a bread manufacturing process (food manufacturing process), 100 grams of potato starch (starch flour) is put into a stainless bowl. A stirring process in which 50 grams of an aqueous mucin solution, 5 grams of yeast (dry yeast) and 3 grams of sugar are added to a stainless steel bowl potato starch and stirred for 5 minutes with a hand mixer.

  In FIG. 1, a ripening step in which potato starch, mucin aqueous solution and yeast are stirred and then heated to 40 ° C. for 40 minutes to accumulate carbon dioxide emitted from the yeast in the dough, so that the dough swells and the dough matures.

  In FIG. 1, a heating process in which an aged dough is formed into an appropriate size and shape and heated in an oven at 170 ° C. for 13 minutes.

  In FIG. 1, the bread is completed. It is the manufacturing method of the foodstuff characterized by the above.

  In FIG. 1, in the mucin extraction process, 30 grams of okra is used as the mucin-containing food. First, the cleaning process of cleaning okra litter and dirt with water.

  In FIG. 1, a step of chopping okra into small pieces.

  In FIG. 1, a submergence process in which minced okra is submerged in 100 grams of water for 24 hours.

  In FIG. 1, the extraction process which extracts the mucin aqueous solution from the okra in water.

  In FIG. 1, in the castella manufacturing process (food manufacturing process), 3 pieces of egg M size are inserted into a stainless bowl, and the calaza (a string-like one attached to both ends of the egg yolk) is removed. Add 125 grams of sugar and stir with hand mixer for 10 minutes. Add 25 grams of honey, 60 grams of mucin aqueous solution and 10 grams of yeast (dry yeast), and stir for 2 minutes with a hand mixer. Stirring step, in which 100 grams of corn flour (corn starch) is added in 2 to 3 portions and further stirred with a hand mixer for 2 to 3 minutes.

  In FIG. 1, an aging step of pouring the stirred castella element into a pound mold and aging for 5 minutes while eliminating the foam on the surface.

  In FIG. 1, the pound mold is placed on a top plate and placed in an oven at 180 ° C. After heating for 1 minute, defoam and repeat this twice more, heating for about 10 minutes until the surface is lightly browned. Thereafter, the oven is lowered to 150 ° C. and heated for about 30 minutes.

  In FIG. 1, the castella is completed. It is the manufacturing method of the foodstuff characterized by the above.

  In FIG. 2, 30 grams of okra is used as the mucin-containing food in the mucin extraction process. First, the cleaning process of cleaning okra litter and dirt with water.

  In FIG. 2, a step of chopping okra into small pieces.

  In FIG. 2, a submergence process in which chopped okra is submerged in 80 grams of water for 24 hours.

  In FIG. 2, the extraction process which extracts the mucin aqueous solution (1st aqueous solution) from the okra in water.

  In FIG. 2, 0.5 grams of pectin is dissolved in water to make 35 grams of a pectin aqueous solution (second aqueous solution).

  In FIG. 2, in the roll cake sponge manufacturing process (food manufacturing process), 35 grams of mucin aqueous solution (first aqueous solution) and 35 grams of aqueous pectin solution (second aqueous solution) are mixed and stirred for third mixing. Make 70 grams of aqueous solution.

  In Fig. 2, three eggs M size in a stainless bowl were added and stirred, 70 grams of the third mixed aqueous solution, 8 grams of yeast (dry yeast), and 80 grams of granulated sugar were added, and hand-mixed with a hot water bath. Lather. Add 70 grams of rice flour to a stainless bowl and mix with a rubber spatula. A stirring process in which 20 grams of butter dissolved in a stainless bowl is added, mixed with a rubber spatula, and stirred.

  In FIG. 2, an aging process in which oven paper is laid on the top plate, and the sponge cake of the agitated roll cake is poured and ripened for 5 minutes.

  In FIG. 2, the heating process which heats for about 10 minutes in 200 degreeC oven.

  In FIG. 2, a roll cake sponge is completed. It is the manufacturing method of the foodstuff characterized by the above.

  In FIG. 2, 30 grams of okra is used as the mucin-containing food in the mucin extraction process. First, the cleaning process of cleaning okra litter and dirt with water.

  In FIG. 2, a step of chopping okra into small pieces.

  In FIG. 2, a submergence process in which chopped okra is submerged in 80 grams of water for 24 hours.

  In FIG. 2, the extraction process which extracts the mucin aqueous solution from the okra in water.

  In FIG. 2, 0.4 grams of carrageenan is dissolved in water to make 35 grams of a carrageenan aqueous solution (second aqueous solution).

  In FIG. 2, in the bread manufacturing process (food manufacturing process), 35 grams of mucin aqueous solution (first aqueous solution) and 35 grams of carrageenan aqueous solution (second aqueous solution) are mixed and stirred to obtain a third mixed aqueous solution 70 grams. make.

  In FIG. 2, 100 grams of oat flour is put into a stainless bowl. A stirring process in which 70 grams of the third mixed aqueous solution, 6 grams of yeast (dry yeast), 9 grams of sugar, and 1 gram of salt are added to the buckwheat flour in a stainless bowl and stirred with a hand mixer for 5 minutes.

  In FIG. 2, after stirring the buckwheat flour, the third mixed aqueous solution, the yeast, and the salt, the mixture is heated to 40 ° C. for 40 minutes to accumulate carbon dioxide emitted from the yeast in the dough, the dough swells, and the dough matures. A maturing process.

  In FIG. 2, a heating process in which an aged dough is formed into an appropriate size and shape and heated in an oven at 160 ° C. for 14 minutes.

  In FIG. 2, the bread is completed. It is the manufacturing method of the foodstuff characterized by the above.

  In FIG. 2, 30 grams of okra is used as the mucin-containing food in the mucin extraction process. First, the cleaning process of cleaning okra litter and dirt with water.

  In FIG. 2, a step of chopping okra into small pieces.

  In FIG. 2, a submergence process in which chopped okra is submerged in 80 grams of water for 24 hours.

  In FIG. 2, the extraction process which extracts the mucin aqueous solution from the okra in water.

  In FIG. 2, 0.5 grams of gum arabic is dissolved in water to make 40 grams (second aqueous solution) of gum arabic.

  In FIG. 2, in the bread manufacturing process (food manufacturing process), 40 grams of mucin aqueous solution (first aqueous solution) and 40 grams of gum arabic aqueous solution (second aqueous solution) are mixed and stirred to obtain a third mixed aqueous solution 80. Make a gram.

  In FIG. 2, 100 grams of flour is placed in a stainless bowl. Add 80 grams of the 3rd mixed aqueous solution, 4 grams of yeast (dry yeast), 8 grams of sugar, 30 grams of powdered cheese, and 5 grams of melted butter to the flour in a stainless bowl and stir for 5 minutes with a hand mixer. Stirring step.

  In FIG. 2, after stirring the flour, the third mixed aqueous solution, the yeast and the like, the mixture is heated to 40 ° C. for 40 minutes to accumulate carbon dioxide emitted from the yeast in the dough, the dough swells, and the dough matures. Aging process.

  In FIG. 2, a heating process in which an aged dough is formed into an appropriate size and shape and heated in an oven at 160 ° C. for 15 minutes.

  In FIG. 2, the bread is completed. It is the manufacturing method of the foodstuff characterized by the above.

  Mucin moisturizes the stomach composed of mucous membranes to prevent damage and has the effect of preventing gastritis, stomach ulcers, and stomach cancer. As the mucous membrane of the nose is strengthened, it has the effect of preventing colds and influenza. Because mucin contains proteolytic enzymes, it has the effect of taking the eaten protein into the body without waste.

  Galactan turns into galactose when heated with water. When galactose is delivered to the brain, it has the effect of stimulating brain cells and activating the tired brain. Effective in preventing blur.

  Mannan has an immune effect and is effective as a therapeutic agent for skin diseases.

  Water soluble dietary fiber is arteriosclerosis, hypertension, myocardial infarction, diabetes, caries, ischemic heart disease, cholesterol cholelithiasis, duodenal ulcer, obesity, hypercholesterolemia, appendicitis, diverticulosis, colon cancer, constipation, hemorrhoids, arteries It is effective for prevention of retention.

  Therefore, the food of the present invention is a very good health food.

  Mucin, galactan and mannan have an affinity for moisture and have high water retention ability, so that the deterioration of foods such as bread, castella and confectionery sponges can be delayed.

  Foods such as bread, castella, and confectionery sponges of the present invention have very high water-soluble dietary fiber, so they have a very high texture and throat feel compared to bread, castella, confectionery sponges, etc. that use flour. good.

  Moreover, since the foodstuff of this invention has very many water-soluble dietary fiber, the absorption rate in a body is bad. Therefore, when eaten, it is a food such as low calorie bread, castella, confectionery sponge.

It is a flowchart for demonstrating the Example of the manufacturing method of the foodstuff of this invention. It is a flowchart for demonstrating the Example of the manufacturing method of the foodstuff of this invention.

Claims (4)

  Wash and remove dirt and dirt from mucin-containing foods rich in mucin, chop the mucin-containing food into small pieces, submerge the chopped mucin-containing food in water, extract the mucin aqueous solution from the mucin-containing food in water, wheat flour, rice flour , Rice flour, rice flour, rice cake flour, corn flour, oat flour, bean flour, rice cake flour and kuzu powder, mucin aqueous solution and yeast are stirred, and the carbon dioxide gas emitted from the yeast is accumulated in the dough A method for producing a food product characterized by the above, wherein the dough swells, the dough ripens, and the aged dough is heated.   A method for producing a food, characterized in that one or more of wheat flour, rice flour, rice cake flour, rice cake flour, bean flour and kuzu flour and mucin are stirred and processed into food.   Washing the dirt and dirt of mucin-containing foods that contain a lot of mucin, chopping the mucin-containing food into small pieces, sinking the chopped mucin-containing food into water, and extracting the first aqueous solution containing mucin from the mucin-containing food in water One or more of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose, xanthan gum, alginate and fucoidan in water, and one or more of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose, xanthan gum, alginate and fucoidan Make a second aqueous solution, mix the first aqueous solution and the second aqueous solution and stir to make a third mixed aqueous solution, wheat flour, rice flour, rice flour, rice flour, rice flour, corn flour, oat flour , Stir in one or more of soybean flour, koji flour and kuzu flour and the third mixed aqueous solution and yeast Bulge dough accumulating carbon dioxide emanating yeast in the dough, the dough is aged and heat aged dough, food manufacturing method, wherein the above.   Stirring one or more of wheat flour, rice flour, rice flour, rice flour, bean flour and kuzu flour with mucin and one or more of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose, xanthan gum, alginate and fucoidan, A method for producing a food, characterized by the above-mentioned process, which is processed into food.

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