JP2021184704A - Grain-like granular food - Google Patents

Abstract

To provide a grain-like granular food which can suppress calorie intake as well as sodium intake and has close textures of cooked rice, and to provide a grain-like granular food which is eatable as a food alone, not as substitute for a part of cooked rice.SOLUTION: A dried grain-like granular food comprises rice powder and resistant starch as a main raw material, which becomes eatable after heat-cooking. Content of resistant starch to the total content of the dried grain-like granular food is 25-70 wt.%, and the content of sodium chloride equivalent is equal to or less than 0.2 g per 100 g of the grain-like granular food before heat cooking.SELECTED DRAWING: None

Description

The present invention relates to grain-like granules.

In recent years, due to the diversification of lifestyles, products such as drinks, gummies, and noodles, which are said to be able to easily take in the nutrients necessary for a day called complete meals, have been put on the market. These products are three-thirds of the daily required amount of essential nutrients listed in the nutrient labeling standard values set by the Ministry of Health, Labor and Welfare and the dietary intake standards of Japanese people also established by the Ministry of Health, Labor and Welfare. It contains one or more amounts. Apart from this, there are also products such as a semi-complete diet, which is almost complete but lacks only a few types of nutrients, and supplements that supplement only specific nutrients, making it easy to get rid of the necessary nutrients that are lacking in our daily diet. There are many foods on the market that can be supplemented.

The above food is a food in which a new ingredient is added to the ingredient of the original raw material, and it can be said that the ingredient composition can be freely set. The method of changing the component composition is also relatively simple. For example, in the case of a drink, a new component may be added to the liquid as a solvent and mixed. Further, gummies, noodles and the like may be molded through a normal manufacturing process after adding a new component to the raw material. As described above, most of them have an aspect that it is possible to relatively easily add / remove unnecessary components to the formulation.

On the other hand, rice, which is the staple food of the Japanese, is not an ingredient whose composition can be freely changed. However, due to the influence of health consciousness in recent years, there is a demand for rice with reduced calorie intake and added new ingredients. In response to such demand, konjak rice obtained by molding a mixture containing konjak powder into a rice shape has been proposed (see Patent Document 1). By replacing konjak rice with a part of rice and cooking rice, it is expected to have effects such as suppressing the rise of glucose in the blood, suppressing calorie intake while feeling full, and preventing obesity.

A method of cooking rice with indigestible dextrin has also been proposed (see Patent Document 2). By adding indigestible dextrin, physiological effects such as suppression of blood glucose level rise, intestinal regulation, and improvement of lipid metabolism can be expected.

Special Table 2020-505903 Japanese Patent No. 6125681

However, in the case of Patent Document 1, unlike ordinary rice, the texture of konjac rice is soft, so that a feeling of strangeness occurs when eating. On the other hand, when an indigestible substance is used as in Patent Document 2, it is necessary to strengthen the cross-linking in order to enhance the indigestible property. However, in order to strengthen the cross-linking, it is necessary to adjust the pH, and as a result, there is a problem that the amount of Na increases.

The present invention has been made in view of the above problems. That is, it is an object of the present invention to provide grain-like granules having a texture similar to that of cooked rice while suppressing calorie intake and Na intake. Another object of the present invention is to provide a grain-like granule that can be used as a single substance of the present invention, instead of being used in place of a part of cooked rice.

The inventors examined whether the above-mentioned problems could be solved by using resistant starch. Then, they have newly found that the calorie intake and the Na intake can be reduced by using a combination of resistant starches having different cross-linking methods, and have completed the present invention.

In order to solve the above problems, the present invention is a dried grain-like granule containing rice flour and indigestible starch as main raw materials that can be eaten by cooking, and the content of the indigestible starch is dried grain-like granule. It is 25 to 70% by weight based on the total amount of the substance, and is characterized in that the amount of starch equivalent per 100 g of dried grain-like granules before cooking is 0.2 g or less. Further, it is more preferable that the salt equivalent amount per 100 g of the dried grain-like granules after cooking is 0.1 g or less.

Usually, Na at the time of the cross-linking reaction remains in the resistant starch obtained by the cross-linking agent treatment. Therefore, when the resistant starch obtained by the cross-linking agent treatment is used alone, the amount of Na ingested increases. On the other hand, although the residual amount of Na is small in the resistant starch obtained by the wet heat treatment, the calorie content is higher than that of the resistant starch obtained by the cross-linking agent treatment. Therefore, when the resistant starch obtained by the moist heat treatment is used alone, the calorie intake becomes high. Since the present invention uses these resistant starches in combination, it is possible to obtain a grain-like granulated product having a small amount of Na and a small amount of calories.

Further, in the present invention, by combining a predetermined drying method, it is possible to make the surface of the grain-like granules have a film on the surface, so that the texture can be made closer to that of cooked rice. Further, conventionally, it was generally used by partially replacing white rice, but in the present invention, all white rice can be replaced with the present invention and used.

Hereinafter, suitable embodiments for carrying out the present invention will be described. It should be noted that the embodiments described below show an example of a typical embodiment of the present invention, and the scope of the present invention is not narrowly interpreted by this.

The grain-like granules according to the present invention are kneaded products that resemble the shape of grains. Here, the grain refers to the seeds of cereals, which are the seeds of gramineous crops such as rice, but may also include pseudocereals such as buckwheat, amaranthus, and quinoa.

The grain-like granules of the present invention are composed mainly of rice flour and resistant starch. Here, as the raw material rice for rice flour, various rice such as japonica rice, indica rice, long grain rice, and short grain rice can be used without particular limitation. Furthermore, old rice can be used effectively. The amount of rice flour contained in the grain-like granules of the present invention is preferably 30 to 75% by weight, more preferably 40 to 50% by weight, per 100 g of the grain-like granules in the stage before cooking.

Next, the resistant starch in the present invention means starch resistant to amylase digestion, and is subjected to strong cross-linking treatment with high amylose starch, aged starch, moist heat-treated starch, a cross-linking agent, or ether substitution. Examples thereof include chemically modified modified starch such as starch. Of these, in the present invention, the resistant starch obtained by wet heat treatment (hereinafter referred to as "wet heat treated resistant starch") and the resistant starch obtained by cross-linking agent treatment (hereinafter referred to as "cross-linked resistant starch"). It is preferable to use "starch").

As the cross-linked resistant starch, phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, hydroxypropylated phosphoric acid cross-linked starch and the like can be used. The refractory starch can be directly obtained by adjusting the reaction conditions in the phosphoric acid cross-linking treatment, the phosphoric acid monoesterified phosphate cross-linking treatment or the hydroxypropylated phosphoric acid cross-linking treatment. Specifically, the phosphoric acid cross-linked starch is a modified starch obtained by cross-linking the raw material with sodium trimetaphosphate or phosphorus oxychloride by esterification. Phosphoric acid monoesterified phosphoric acid cross-linked starch is a processed starch in which the raw material is esterified with any of orthophosphoric acid, potassium orthophosphate, sodium orthophosphate and sodium tripolyphosphate. The hydroxypropylated phosphorus cross-linked starch is a modified starch obtained by esterifying a raw material with sodium trimetaphosphate or phosphorus oxychloride and cross-linking it with propylene oxide by etherification.

As the raw material of the resistant starch, one or more selected from tapioca, wheat, horse starch, sweet potato, sago, high amylose corn, corn starch, waxy corn, rice and pea can be used.

The amount of resistant starch contained in the grain-like granules of the present invention is preferably 25 to 70% by weight, more preferably 50 to 60% by weight, per 100 g of the grain-like granules in the stage before cooking. The blending ratio of the different resistant starches is preferably 1:99 to 99: 1. The different resistant starch means the resistant starch obtained by different treatment methods.

For the grain-like granules according to the present invention, sugars, thickeners, gluten, egg whites, pigments, other nutrients and the like can be used as an auxiliary raw material, if necessary. In addition, vitamins, calcium and the like are mentioned as necessary nutrients. Further, the auxiliary raw material may be dissolved in water and used.

Further, in the present invention, it is preferable to add water-soluble dietary fiber. By adding water-soluble dietary fiber to resistant starch and using it, the texture of the grain-like granulated product after cooking can be made closer to that of cooked rice. It is preferable to use indigestible dextrin as the water-soluble dietary fiber. The amount of the water-soluble dietary fiber added is preferably 5 to 20% by weight per 100 g of grain-like granules before cooking, and more preferably 10 to 15% by weight. ..

Further, in the present invention, flavor oils, food additives such as sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, bitterness agents, acidulants, emulsifiers, enhancers and flavors are added as necessary. You may. In particular, it is preferable to add a flavor from the viewpoint of imparting aroma during cooking rice and masking the powderiness of resistant starch and the bitterness of nutrients. As the form of the flavor, either liquid or powder can be used, but it is preferable to add the flavor at the time of kneading if it is a powder, at the time of cooking rice if it is a liquid, or immediately before eating.

Next, a method for producing grain-like granules will be described. In this embodiment, the raw material can be prepared using an extruder. Specifically, the main raw material powder and water are kneaded, and the produced mixture is sent by a screw driven by a screw drive unit and extruded from a die by using an extruder. The mixture extruded from the die can be cut into pellets to give grain-like granules. The extruder used in the present invention can be either a uniaxial extruder or a biaxial extruder having two or more axes, but a biaxial type is preferable from the viewpoint of quality stability. The extruder can be used as long as it has a raw material supply port, a raw material feeding mechanism in a barrel with a screw, a mixing, compression, and a heating mechanism, and further has a die mounted on the tip barrel.

In the present invention, the barrel temperature in the extruder is preferably 70 to 120 ° C, preferably 80 to 100 ° C. For the pressurization of the present invention, the die portion pressure is preferably 0 to 2.0 MPa, preferably 0.5 to 1.5 MPa. Further, by changing the shape of the die, grain-like granules having various shapes can be obtained. In the present invention, it is preferable to cut into an appropriate size with a rotary blade provided at the tip of the die. After extruding like noodle strings, it may be cut into a desired size using a cutter or the like.

Subsequently, the cut piece is subjected to a drying step and dried until it reaches a predetermined water content. Here, in the present invention, it is preferable to dry under high humidity conditions. The high humidity condition means a condition where the relative humidity is 60% or more. Further, it is preferable to perform drying in different temperature zones a plurality of times under high humidity conditions. When the drying process is performed a plurality of times, it is preferable to gradually lower the humidity each time the process is performed. The drying time of each drying step is preferably about 1 to 4 hours.

In the present invention, it is more preferable that the surface is once lightly dried with hot air of high humidity under high humidity conditions, and then dried over time under high temperature and high humidity conditions. This makes it possible to put a film on the surface of the grain-like granules and prevent them from melting during rice cooking. In addition, it is possible to reproduce a texture similar to that of cooked rice when eating.

It is preferable to perform AD drying at the end after performing drying a plurality of times under high temperature and high humidity conditions. As a result, the water content of the grain-like granules can be reduced to the desired value.

Hereinafter, the present invention will be described in more detail based on examples.

(Example 1)
First, 360 g of rice flour and 740 g of resistant starch were mixed. At this time, the ratio of the crosslinked resistant starch (Pine starch RT; manufactured by Matsutani Chemical Co., Ltd.) to the wet heat treated resistant starch (Hi-Size 260; manufactured by Ingredion Co., Ltd.) was 7.5: 92.5 on a weight basis. And said. Next, using a twin-screw extruder, kneading was performed while adding 2.5 L / h to 3.7 L / h ml of water. At this time, the setting conditions of the extruder were a barrel temperature of 90 ° C. and a screw speed (dough transfer speed) of 90 rpm to 130 rpm. As the die shape of the extruder, a bale type 2.0 × 6.5 mm was used. Further, the kneaded product extruded from the die was cut into a rice short grain size by a rotary blade provided at the tip of the die. The cut kneaded product was then dried at 50 ° C. and 90% Rhes for 10 minutes. Next, it is dried at 80 ° C. and 85% RH for 3 hours, then at 70 ° C. and 75% RH for 3 hours, and finally at 35 ° C. and 65% RH for 3 hours, and the moisture content is 15% or less. Grain-like granules were obtained.

(Example 2)
This is the same as in Example 1 except that the ratio of the crosslinked resistant starch to the wet heat treated resistant starch was set to 15:85.

(Example 3)
This is the same as in Example 1 except that the ratio of the crosslinked resistant starch to the wet heat treated resistant starch was 22.5: 77.5.

(Example 4)
This is the same as in Example 1 except that the ratio of the crosslinked resistant starch to the wet heat treated resistant starch was set to 30:70.

(Comparative Example 1)
This is the same as in Example 1 except that the ratio of the crosslinked resistant starch to the wet heat treated resistant starch was 100: 0.

(Comparative Example 2)
It is the same as Comparative Example 1 except that the crosslinked resistant starch was replaced with Novelose 8490 (manufactured by Ingledion Co., Ltd.) from Pine Starch RT (manufactured by Matsutani Chemical Co., Ltd.).

(Comparative Example 3)
This is the same as in Example 1 except that the ratio of the crosslinked resistant starch to the wet heat treated resistant starch was set to 0: 100.

Examples 1 to 4 and Comparative Examples 1 to 3 and commercially available rice (Koshihikari) were cooked at a water content of 140%. The amount of salt (equivalent to salt) of each sample after cooking rice, the sugar and calorie reduction rate for Koshihikari, and the state (quality) of grains after cooking rice were examined. The evaluation of grains after cooking rice was performed according to the following criteria. The results are shown in Table 1.
(Quality evaluation criteria)
◎: Very suitable for eating ○: Can be eaten ×: Cannot be eaten

As for the salt equivalent amount, as a matter of course, the commercially available rice did not contain salt, followed by the wet heat-treated resistant starch, which was the lowest value in Comparative Example 3. Since Examples 1 to 4 contain crosslinked resistant starch, the value is larger than that of Comparative Example 3, but the maximum value is 0.09 g, which is a sufficiently low value. On the other hand, in Comparative Examples 1 and 2 containing only the crosslinked resistant starch, it can be seen that the salt equivalent amount is high due to the influence of sodium contained in the pH adjuster used in the crosslinking treatment. .. The amount of salt equivalent to 0.09 g per 100 g after cooking rice (moisture of about 60%) is equivalent to 0.2 g of salt per 100 g of dried grain-like granules (moisture of about 12%) before cooking.

Next, when looking at the sugar OFF rate, Comparative Example 1 had the highest ratio, and then, as the content of crosslinked resistant starch decreased, the ratio of sugar OFF in Examples 1 to 4 and Comparative Example 3 also decreased. You can see that there is. Further, looking at Examples 1 to 4, it can be seen that approximately 50% of the sugar can be cut.
On the other hand, regarding the calorie OFF rate, Comparative Example 1 has the highest OFF rate as before, but even with the same crosslinked resistant starch, there is a difference in the OFF rate between Comparative Example 1 and Comparative Example 2. You can see that. Looking at Examples 1 to 4 and Comparative Example 3, it can be seen that as the content of the crosslinked resistant starch decreases, the proportion of sugar OFF also decreases as before.

Looking at the quality, the results of Example 1 and Comparative Example 2 were that the quality was good. On the other hand, Comparative Example 1 using different crosslinked resistant starch gave the worst results. Further, when the wet heat-treated resistant starch was added, the quality was slightly inferior, but the result was better than that of Comparative Example 1.

From the above, it was confirmed that by combining the crosslinked resistant starch and the wet heat treated resistant starch, grain-like granules having a high salt equivalent amount and a high calorie OFF rate can be obtained.

Subsequently, Examples 1 to 4 and commercially available rice (Koshihikari) were cooked at a water content of 160%, and as before, the amount of salt (equivalent to salt) of each sample after cooking, the sugar and calorie OFF rate for Koshihikari, In addition, the state (quality) of the grains after cooking rice was examined. The results are shown in Table 2.

Comparing Table 1 and Table 2, it can be seen that when the water addition rate is increased, the amount of salt equivalent is slightly reduced. In addition, since the ratio of sugar OFF and calorie OFF is also increasing, it can be seen that sugar and calories are also decreasing. This is because the water content of cooked rice increased by increasing the water content. Furthermore, the quality after increasing the water content was similar to that at the time of increasing the water content of Koshihikari.

Next, the timing of imparting a scent to the grain-like granules according to the present invention was examined using a fragrance.
We prepared three flavors, water-soluble, oil-soluble, and powder, which reproduced the scent of cooked rice. The composition of the oil-soluble fragrance is 5% fragrance base and 95% seasoning oil. The composition of the powdered fragrance is 5% fragrance base, 20% seasoning oil, and 75% excipient / emulsifier. The effects of adding each flavor separately during powder kneading during the production of grain-like granules of Example 1, before cooking rice, and after cooking rice were confirmed. The effect was judged according to the following criteria. The results are shown in Table 3.
(Criteria for judging fragrance effect)
++: Effective ＋: Effective but unstable −: No effect

As is clear from Table 3, the effect was observed in any of the flavors when added after cooking rice. In addition, the effect was observed even if the water-soluble flavor was added before cooking rice and the powdered flavor was added during kneading.

Next, the appropriate amount of addition at each timing was examined. As a result, 2% by weight was optimal when added at the time of kneading, 1.20% by weight when added before cooking rice, and 1.00% by weight when added after cooking rice.

As described above, the present invention is a grain-like granule containing rice flour and resistant starch as main raw materials, and by using a combination of resistant starch obtained by different treatment methods, calorie intake and Na intake. The amount can be suppressed.

Claims (2)

It is a dried grain-like granule made mainly of rice flour and resistant starch that can be eaten by cooking.
The content of resistant starch is 25-70% by weight based on the total amount of dried grain-like granules.
A dried grain-like granule having a salt equivalent amount of 0.2 g or less per 100 g of the dried grain-like granule before cooking. The dried grain-like granule according to claim 1, wherein the salt equivalent amount per 100 g of the dried grain-like granule after cooking is 0.1 g or less.