JP2023041885A - Master batch for wheat flour and/or rice powder processed food containing living body adjustment function agent, and manufacturing method of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the problem in which, as for noodles such as Udon noodles and wheat noodles, macaroni such as macaroni and spaghetti, and bread such as bread and pirozhki which use dough with high viscosity in which wheat flour is kneaded with water as dough, as for wheat flour processed food such as sweets such as crepe and pancakes, deep fried foods such as Tempura and deep fried food, and snacks such as Japanese pancakes and octopus dumplings which use batter in which dough is diluted with water as dough, and as for rice powder processed food such as Japanese sweets, rice noodles, Vietnamese rice noodles and fresh spring rolls, a large amount of sugar is included, and also they are eaten as a dish in which a large amount of sugar which is monosaccharide or disaccharide, oil, and dairy products containing a large amount of oil such as butter and cheese, so that they can facilitate obesity, and they cause lifestyle related diseases such as diabetes, lipid abnormality, high blood pressure, and cardiovascular disease, however, it is difficult to easily mix a living body adjustment function agent which enhances a sugar absorption suppressing function, a lipid absorption suppressing function and an intestinal environment improving function into the wheat flour and/or rice powder processed food.

SOLUTION: This invention provides a master batch for wheat flour and/or rice powder processed food which is a kneaded product of wheat flour and/or rice powder and water in which a living body adjustment function agent uniformly exists which enhances a sugar absorption suppressing function, a lipid absorption suppressing function and an intestinal environment improving function, and which can be easily mixed with dough and batter of wheat flour and dough of rice powder. This invention also provides a manufacturing method of the same.

SELECTED DRAWING: None

COPYRIGHT: (C)2023,JPO&INPIT

Description

The present invention includes noodles such as udon and somen, macaroni such as macaroni and spaghetti, and breads such as bread and piroxi, which are made by kneading wheat flour and water. Also, confectionery such as crepes and hot cakes, batter such as tempura and fries, and snacks such as okonomiyaki and takoyaki. Wheat flour processed foods, Japanese sweets, rice vermicelli, pho, and rice flour processed foods that use dough made by kneading rice flour and water, such as fresh spring rolls, are used to prevent diabetes, dyslipidemia, hypertension, cardiovascular disease, and other lifestyle habits. The present invention relates to a masterbatch suitable for flour and/or rice flour processed foods, into which a bioregulator effective for disease prevention and treatment can be easily mixed.

More specifically, the present invention includes components having effects such as lipid absorption suppression, carbohydrate absorption suppression, and intestinal environment improvement, as bioregulatory agents, and those components, which exist in nature. Wheat flour and/or a kneaded product of water and rice flour in which at least one or more kinds of powders of natural crude drugs and/or traditional medicines processed using animals and plants or parts thereof are uniformly mixed. It is characterized by being easy to mix with the dough and batter of processed food and the dough of rice flour processed food, and capable of uniformly mixing the bioregulator into wheat flour and/or rice flour processed food. , a bioregulator, wheat flour and/or rice flour, and a masterbatch for flour and/or rice flour processed food, which is a kneaded product of water, and a method for producing the same.

The globalization of information generated by the formation of a global network society has spread all kinds of fields such as industry, technology, and culture all over the world. Food culture is no exception, such as the spread of Western-style dietary habits in Japan and East Asia, and the growing interest in Japanese-style dietary habits in Europe and the United States (Non-Patent Documents 1 to 3).

Especially in Japan, there is concern about the adverse effects of Westernization of dietary habits accompanying the globalization of food culture. Over the past 50 years, Japan has undergone a drastic change to a high-calorie, high-fat, and high-protein diet, and the rate of obesity, which is thought to be caused by lack of exercise, remains high (non-patented). Reference 4). According to the 2017 National Health and Nutrition Survey Report, the proportion of obese people (Body Mass Index: BMI≧25 kg/m ² ) is 30.7% for men and 21.9% for women. , 1 in 3 men and 1 in 5 women are obese, and no significant increase or decrease has been observed in the last 10 years for both men and women. In addition, 35.9% of men and 28.6% of women have a habit of exercising. Two out of three men and women do not have a habit of exercising. Not done.

Obesity is not just a matter of having a large body weight, it is also a state in which body fat is excessively accumulated. . One is generally called visceral fat obesity and the other is called subcutaneous fat obesity, and the former has a higher risk of developing lifestyle-related diseases. Since visceral fat-type obesity is the root cause of many diseases, including lifestyle-related diseases such as diabetes, dyslipidemia, hypertension, and cardiovascular disease, it is statistically strongly associated with obesity in both men and women. A BMI value of 22.0, which is the least susceptible to diabetes, hypertension, and dyslipidemia (hyperlipidemia), is the standard. However, as mentioned above, the percentage of obesity, which is defined as "a condition in which fat is excessively accumulated in adipose tissue and has a BMI of 25 or more," is important in maintaining and promoting health. Despite the importance of measures to reduce the

Since obesity is basically a problem of calorie intake and its metabolism, obesity can be prevented by reducing calorie intake by diet restriction and consuming calorie intake by exercise. However, with the globalization of food culture, the westernization of eating habits has led to the spread of flour processing such as high-calorie macaroni such as macaroni and spaghetti, bread such as white bread and piroxi, and confectionery such as crepes and pancakes. There is a growing preference for Western-style cuisine using foods and livestock foods such as meat and sausages (Non-Patent Document 3). On the other hand, even among the traditional foods that Japan possesses, there is a deep-rooted preference for flour-processed foods such as noodles such as udon and ramen, snacks such as okonomiyaki and takoyaki, and fried foods such as tempura and fries. there is something In addition, compared to wheat flour, it does not contain gluten, which is thought to be the cause of celiac disease, which is common in Europe and the United States, and is rich in protein. Although it is a food and a rice flour processed food that replaces wheat flour, the sugar content contained in rice flour is not inferior to that of wheat flour, and is 70% or more (Non-Patent Documents 6 to 8).

Therefore, although obesity can be prevented by changing the diet and exercising regularly, it is also a human instinct to have an appetite, especially against high-calorie, high-fat, and high-protein but highly palatable foods. Dietary therapy that suppresses appetite has its limits both mentally and nutritionally. At the same time, it is difficult for anyone, especially adults engaged in work, to practice exercise therapy that promotes calorie consumption and behavioral therapy that corrects eating behavior (non Patent Document 9 and Patent Document 1).

Therefore, obesity prevention and countermeasures that supplement diet therapy, exercise therapy, and behavioral therapy by incorporating ingredients with bioregulatory functions that suppress the absorption or excretion of calories from ingested foods with foods are attracting attention. That is, functional carbohydrate absorption inhibitory function (for example, Patent Documents 1, 5, 7, and 8), lipid absorption inhibitory function (for example, Patent Documents 3, 4, 5, and 6), and intestinal regulation and defecation Naturally derived herbal medicines and/or traditional medicines and their extracts containing components having intestinal environment-improving functions such as sexuality improvement (e.g., Patent Document 2, and Non-Patent Documents 10 and 11), and their functions Studies on monosaccharides, oligosaccharides (small sugars), polysaccharides, lactic acid bacteria, etc., which are components having

On the other hand, recently, there is growing interest in health foods incorporating the concept of "food functions" proposed by Japan ahead of the rest of the world (Non-Patent Document 12). "Food function" refers to the role that food plays in human health, and is divided into three functions. The primary function is the nutritional function, which acts as a nutrient, the secondary function is the sensory function, which appeals to the five senses (sight, smell, hearing, taste, touch), and the tertiary function is the biological function. It regulates the digestive system, circulatory system, endocrine system, immune system, nervous system, etc., and has a positive effect on human health, physical ability, and psychological state, such as maintenance and promotion of health. It is work. This kind of concept of health food has been reflected in Japan's specific system of "Foods with Health Claims."

Traditionally, in Japan, there are names such as "supplements", "dietary supplements", "nutritious foods", and "healthy drinks", but there is no legal definition for any of these names. Ordinary food and drink, including food products, could not label the functionality of the food and drink. However, in April 2001, a system called “Foods with Health Claims” was established, which consists of “Foods for Specified Health Uses (FOSHU)” and “Foods with Nutrient Function Claims,” under which food functionality can be labeled. In April 2015, "Foods with Health Claims" was established as "Foods with Function Claims", which allows the functionality of foods to be labeled in an easy-to-understand manner so that consumers can choose the right food. ” was added and expanded (Non-Patent Documents 13 and 14).

“Food for Specified Health Uses” refers to foods that contain functional health ingredients that affect physiological functions. Limited to foods that have passed individual reviews for efficacy and safety by the Consumer Affairs Agency. Moreover, as a proof of its effectiveness, it is a condition that it is published in a peer-reviewed research journal, and an analytical test of the content of health-promoting ingredients must be conducted by a designated testing institution. Such food for specified health use is not a drug but a food, so it is not possible to label the name of the disease or the improvement of the condition. However, not only are foods with specific health functions permitted to be labeled after rigorous screening, but also because the functions of "foods for specified health uses" are highly reliable, they are popular among health-conscious consumers. It has become a product that meets needs, and more than 1,000 foods for specified health uses have already been created, forming a large market (Non-Patent Document 15). In addition, in 2005, when the disease risk reduction effect of health functional ingredients was medically and nutritionally established, the labeling of disease names was permitted. ” is considered to be promoting the development of Under this new system, currently, health functional ingredients that have been approved for "disease risk reduction labeling" include "calcium" and "folic acid (pteroylmonoglutamic acid)."

“Nutritional foods” are foods that are intended to be used to supply specific nutritional components necessary to maintain human life and health. It is a food that can label the nutritional functions of the nutritional ingredients contained in the food that have scientific basis, and the specifications and standards are established for various vitamins, minerals, and nutritional ingredients of n-3 fatty acids. ing. It corresponds to the primary function of food.

“Foods with function claims” are foods that can claim health functions, like “foods for specified health uses”. According to this system, by accepting information such as the scientific basis and safety of health functions that affect physiological functions, etc. notified to the Consumer Affairs Agency at the responsibility of the business operator, based on that information You can display the health features you have selected. This information must be evaluated by clinical trials using the final product or by literature research on the final product or functional ingredients. However, unlike "Foods for Specified Health Uses," they are not individually licensed by the Commissioner of the Consumer Affairs Agency and are not subject to individual review.

For example, in 2014, the Japan Health and Nutrition Food Association published a report on the results of a food functionality evaluation project, which stated that Salacia plant extracts have the ability to suppress postprandial blood glucose elevation Maintenance” received an overall evaluation of “B” that there is a positive basis for functionality (Probable), leading to the functional labeling food system enforced in 2015 (Non-Patent Document 16). As a result, Morishita Jintan's "Salacia", which contains salacinol derived from Salacia as a functional component, was accepted as a food with function claims. has increased to 44 items (Non-Patent Document 17).

Thus, "food for specified health uses" and "food with function claims" can be said to be food having a biological adjustment function, which is the tertiary function of the above-mentioned "function of food." Ingredients with bioregulatory functions that affect physiological functions contained in "foods for specified health use" and "foods with function claims" are defined as "health functional ingredients" and "functionally involved ingredients", particularly Since they are called "participating ingredients", "health functional ingredients" and "functional ingredients" in this specification are included in "foods for specified health use" and "foods with function claims" as described above. Limited to ingredients with health functions.

However, in addition to the institutionally recognized “health-promoting ingredients” and “functionally-related ingredients,” ingredients with bioregulatory functions that affect physiological functions have been extensively studied, and many of them are recognized. ing. As already mentioned, these include the function of suppressing carbohydrate absorption, the function of suppressing lipid absorption, and the function of improving the intestinal environment such as regulating the intestines and improving stools, as well as the "health-promoting ingredients" and "functionally involved ingredients." Naturally derived crude drugs and/or traditional drugs, extracts of crude drugs and/or traditional drugs processed using animals and plants existing in nature or parts thereof, which have the effect of functional ingredients, and naturally-derived monosaccharides, oligosaccharides (small sugars), polysaccharides, and lactic acid bacteria, which are ingredients having bioregulatory functions, and many have been reported (for example, Patent Documents 1 to 8 and Non-Patent Documents 10 and 11). Here, crude drugs and/or traditional medicines include plants such as herbs whose various effects have been reported and handed down. In view of this situation, hereinafter, in the present specification, "health functional ingredients", "functionally involved ingredients", and quasi-drugs, which are the tertiary functions of food, are expressed as bioregulatory functions. All components that are suggested to be obtained are referred to as "bioregulatory functional components". In addition, at least one or more of the "biological adjustment functional ingredient", naturally derived crude drugs and/or traditional medicines containing the "biological adjustment functional ingredient", extracts of these crude drugs and/or traditional medicines, and extracts thereof Functional ingredients other than the "bioregulatory functional ingredient" are collectively referred to as "bioregulatory functional agents".

Furthermore, for example, "salacinol" contained in the Salacia genus plant extract is generally delivered as a "healthy functional ingredient", but based on the research results reported by the Japanese Society of Pharmacognosy, "Neocotalanol" contained in the Salacia genus plant extract has been delivered and accepted as a "healthy functional ingredient". It is also based on the fact that there are many things that have not been elucidated due to the enormous amount of effort involved (Non-Patent Document 18). In other words, the "bioregulatory agent" in the present specification includes crude drugs originating in China, plants of the genus Salacia originating in Sri Lanka, and As typified by the traditional medicines of the genus Gymneva, which originated in India, the myriad of chemical components contained in these plants are generally recognized as effective as bioregulatory components, and are used as medicines. There is a need to include extracts and their components (Patent Documents 1 to 7). In the future, among these, health functional ingredients such as Salacia genus plant extracts, which are recognized as “foods with function claims”, and furthermore, “calcium” and “folic acid (pteroylmonoglutamic acid)” This is because it includes the possibility of creating health functional ingredients that are recognized as “disease risk reduction claims”.

Bioregulatory agents whose scientific basis has been elucidated in literature, for example, indigestible dextrin and various indigestible oligosaccharides, are used as soft drinks in food for specified health uses (non-patent literature 15). In addition, salacinol, which is contained in the extract of Salacia plant, a traditional medicine that also has the function of suppressing carbohydrate absorption (suppressing the rise in postprandial blood sugar level), is used as a supplement for functionally labeled foods and as drinking water (non Patent Documents 16 and 17). However, there is no example so far applied to high-calorie, high-fat and high-protein foods. It is presumed that this is because it is not easy to uniformly mix the bioregulatory agent into food without impairing the effectiveness of the bioregulatory agent.

In particular, macaroni such as macaroni and spaghetti, bread such as white bread and piroxi, confectionery such as crepes and pancakes, noodles such as udon and ramen, snacks such as okonomiyaki and takoyaki, and fried foods such as tempura and fries Wheat flour processed foods such as the like, and rice flour processed foods such as Japanese sweets, rice vermicelli, pho, and fresh spring rolls contain carbohydrates mainly composed of starch, which accounts for about 70% of wheat flour and rice flour, as well as monosaccharides and disaccharides. Because it is a high-calorie food that is eaten with dairy products containing a large amount of certain sugars, fats, and fats such as butter and cheese, if bioregulatory agents are contained in these foods, pharmaceuticals and food for specified health use should be treated as special foods. It is possible to prevent and take measures against obesity without ingesting them directly, and they can eat them without worry.

In this case, there is a reason why it is not easy to uniformly mix the bioregulator into the food. This is because flour and/or rice flour processed foods require doughs with different viscoelasticities depending on the food, i.e., doughs and batter produced by mixing and kneading flour and water. In addition, these bioregulators whose affinity with dough is unknown are mixed uniformly without the occurrence of "lumps (lumps that do not dissolve completely when wheat flour and/or rice flour are dissolved in water)". It is extremely difficult to do. In addition, since different foods have different viscoelasticities, there is also the problem that different dispersing, mixing, and kneading methods must be applied to different foods. In particular, it is extremely difficult to use herbal medicines and traditional medicines containing bioregulatory components as bioregulatory agents. In addition, uniform mixing of the bioregulator into dough and batter made of wheat flour and/or rice flour imposes a heavy burden on the cooking site. Furthermore, when the bioregulatory agent is powder obtained by pulverizing herbal medicines or traditional medicines, for example, there is a problem that the bioregulatory agent scatters at the cooking site.

Therefore, in high-calorie foods such as flour and/or processed rice flour, bioregulators, i.e., health functional ingredients, herbal medicines, and intestinal environment-improving agents having functions of suppressing carbohydrate absorption, suppressing lipid absorption, and improving the intestinal environment. / Or traditional medicines, their extracts, and pharmaceuticals with bioregulatory functions, soft drinks that are food for specified health use if functional components that express their functions in those extracts can be easily mixed. And, it is desirable to be able to prevent obesity and eat high-calorie wheat flour and/or rice flour processed foods without using food with function claims or the like.

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Macaroni such as macaroni and spaghetti, Bread such as white bread and piroxi, Confectionery such as crepe and pancake, Noodles such as udon and ramen, Light meals such as okonomiyaki and takoyaki, and fried foods such as tempura and fries, etc. Wheat flour processed foods and rice flour processed foods such as Japanese sweets, rice vermicelli, pho, and fresh spring rolls, in addition to starch-based carbohydrates, which account for about 70% of wheat flour and rice flour, sugars such as monosaccharides and disaccharides , fats, and dairy products containing a lot of fats and oils such as butter and cheese, and are eaten with high-calorie foods. It is desirable that a bioregulatory agent having an intestinal environment-improving function such as improving intestinal and fecal properties is blended.

However, noodles such as udon and somen, macaroni such as macaroni and spaghetti, and highly viscous doughs obtained by kneading flour and water, which are doughs for processed flour foods such as bread and piroxi, and Confectionery such as crepes and hot cakes, coatings such as tempura and fries, and flour processed foods such as snacks such as okonomiyaki and takoyaki. Effective in the prevention and treatment of lifestyle-related diseases such as diabetes, dyslipidemia, hypertension, cardiovascular disease, etc., as a low batter and dough for processed rice flour foods such as Japanese sweets, rice vermicelli, pho, and fresh spring rolls. Naturally-derived herbal medicines and/or traditional medicines and their extracts containing ingredients having carbohydrate absorption inhibitory function, lipid absorption inhibitory function, and intestinal environment improving function, etc., functional ingredients in the extract, and However, it is extremely difficult to uniformly mix bioregulators such as monosaccharides, oligosaccharides (small sugars), polysaccharides, and lactic acid bacteria, which are components having these functions, because "lumps" occur. There is a problem that a different dispersing method or mixing method must be applied for each food, which imposes a heavy burden on the cooking site. In particular, when using a herbal medicine or traditional medicine containing it as a bioregulator, it is necessary to use a powder obtained by pulverizing the herbal medicine or traditional medicine, which causes the bioregulator to scatter at the cooking site. Also, the problem of contamination of various foods and cooking utensils becomes a management problem at the cooking site.

Therefore, the present invention provides a kneaded product of water and/or wheat flour and/or rice flour containing a bioregulatory agent, which can be uniformly mixed with the above-mentioned wheat flour dough and batter and rice flour dough. An object of the present invention is to provide a masterbatch for processed food made from wheat flour and/or rice flour. Another object of the present invention is to provide a method for producing a masterbatch for processed food made from wheat flour and/or rice flour, which is a mixture of wheat flour and/or rice flour containing a bioregulator and water.

The present inventor added water and a mixture of ground Kotalahimubutsu and wheat flour and/or rice flour to a mixture of ground Salacia reticulator (Kotalahimubutsu) belonging to the genus Salacia of the family Euonymus and family Salacia and wheat flour and/or rice flour. Meanwhile, the kneaded product produced using the three rolls is a kneaded product of wheat flour and / or rice flour and water in which the crushed Kotarahimbutsu is uniformly dispersed, and is used to make udon dough and takoyaki batter, and pho dough. It was found that the crushed kotalahimbutsu was mixed in quickly and the crushed kotalahimbutsu was evenly dispersed. Therefore, when bioregulatory agents such as various sugars and herbal medicines were applied to this kneaded product, similar effects and results were obtained, leading to the completion of the present invention.

That is, the present invention provides a kneaded product of wheat flour and/or rice flour and water in which at least one or more bioregulatory functional agents are uniformly present, and is easily mixed with wheat flour dough and batter and rice flour dough. A masterbatch for flour and/or rice flour processed foods characterized by
Or it can be applied to rice flour processed foods.

The primary function of food is nutrition, and the secondary function is sensory function, which appeals to the five senses (sight, smell, hearing, taste, and touch). As a tertiary function, it regulates the digestive system, the circulatory system, the endocrine system, the immune system, the nervous system, etc. as a biological adjustment function. However, it is not clear which of these functions the bioregulator has. However, the bioregulatory agent of the present invention includes a "bioregulatory component", a naturally-derived crude drug and/or traditional drug containing the "bioregulatory component", extracts of these crude drugs and/or traditional drugs, and is not particularly limited as long as it is a functional ingredient other than at least one "bioregulatory functional ingredient" of the extract, such as "health functional ingredient", "functionally involved ingredient" and quasi-drug In addition, components exhibiting bioregulatory functions such as carbohydrate absorption inhibitory function, lipid absorption inhibitory function, and intestinal environment improving function, naturally derived crude drugs and/or traditional medicines containing such components, and extracts thereof are preferred. .

Representative bioregulatory functional agents having a carbohydrate absorption inhibitory function include inhibitors of carbohydrate digestive enzymes such as sucrase, maltase, isomaltase, lactase, trehalase, and glucoamylase, and natural crude drugs and/or containing them. Alternatively, traditional medicines, extracts thereof, and functional ingredients contained in the extracts are used.

Naturally derived herbal medicines and/or traditional medicines include Salacia reticulator, Salacia oblonga, Salacia purinoides, Salacia chinensis, Salacia furticosa, and Salacia macrosperma of the genus Salacia of the Euonymaceae family, and Gymnema of the family Apocynaceae. Gymnema sylvestre of the genus and leaves of guava of the genus Banjiro of the family Myrtaceae. Therefore, these extracts and functional components contained in the extracts, particularly salacinol, kotalanol, neokotalanol, gymnemic acids, and various polyphenols such as tannins, catechins, and proanthocyanidins, etc., are effective in carbohydrate absorption. It can be used as a bioregulatory agent having an inhibitory function. Also usable are plant processed products such as steamed soybeans pickled in salt, fermented and dried tofu, its extract, and its component tris(hydroxymethyl)aminomethane.

In addition, monosaccharides, oligosaccharides, polysaccharides, peptides and the like obtained mainly from microorganisms or plants can be used. In particular, monosaccharides such as voglibose, miglitol, phlorizin, and L-arabinose, oligosaccharides such as alkabose and indigestible oligosaccharides, and polysaccharides such as indigestible dextrin and polydextrose (these are (often classified as dietary fiber), and as peptides, wheat albumin and the like can be used.

polyvinylamine, polyallylamine, polyethyleneimine, polylysine, polyethylamine, polymethallylamine, polyvinylmethylimidazole, polyvinylpyridine, chitosan, 1,5-dimethyl-1,5-diazaundecamethylene-polymethobromide (polybrene), etc. can also be used as a bioregulatory agent having a lipid absorption inhibitory function.

Representative bioregulatory agents having a lipid absorption inhibitory function include naturally-derived crude drugs and/or traditional drugs including inhibitors of lipid digestive enzymes such as lipase, extracts thereof, and functions in the extracts. ingredients are used.

Naturally-derived herbal medicines and/or traditional medicines include chestnut skin of the genus Chestnut of the family Fagaceae, seeds of various grapes of the genus Grape, seeds of cacao fruits of the genus Cacao of the family Malvaceae, and bell pepper of the genus Cucurbitaceae. fruit seeds, roots of the genus pasque of the family Ranunculaceae, carrots of the genus Apiaceae, eucommia leaves of the genus Eucommia of the family Eucommaceae, leaves of loquat of the genus Rosaceae, and tea trees of the genus Camellia of the family Theaceae. can do. In addition, leaves of various salacias of the genus Salacia of the family Euonymus family and guava of the genus Salacia of the family Myrtaceae, which are mentioned as bioregulatory agents having a function of suppressing carbohydrate absorption, also have a function of suppressing lipid absorption. Therefore, it is possible to use these extracts, salacinol, kotalanol, and neokotalanol, which are lipase-inhibiting components of the extracts, and various polyphenols such as tannins, proanthocyanidins, and catechins.

In addition, fermented carrots, and white tea, yellow tea, blue tea (oolong tea, etc.), black tea, and black tea (pu-erh tea, etc.) obtained by fermenting tea tree have a lipid absorption suppressing function, and are preferable. Used.

On the other hand, as ingredients that have a lipid absorption inhibitory function, disialglycerol, which is contained in small amounts as a component of oil, medium-chain fatty acids contained in small amounts in vegetable oils, and eicosapentaenoic acid ( EPA), unsaturated fatty acids such as docosahexaenoic acid (DHA), oligopeptides such as globin proteolytic products, and the like can also be used.

Furthermore, the indigestible dextrin mentioned as a component having a function of suppressing carbohydrate absorption also has a function of suppressing fat absorption.

Various oligosaccharides, polysaccharides, dietary fibers, and lactic acid bacteria can be mentioned as representative bioregulatory agents having intestinal environment-improving functions such as intestinal regulation and defecation improvement. Also preferred is a fermented whey product (whey protein) fermented with propionic acid bacteria derived from Swiss cheese.

As oligosaccharides, xylo-oligosaccharides, fructo-oligosaccharides, soybean oligosaccharides, isomalto-oligosaccharides, milk oligosaccharides, lactulose, galacto-oligosaccharides, raffinose, and coffee oligosaccharides can be used. Indigestible oligosaccharides other than malto-oligosaccharides are preferred.

As polysaccharides, indigestible dextrin and polydextrose, which have a function of suppressing carbohydrate and lipid absorption, are also preferably used since they also have a function of improving the intestinal environment. In addition, galactomannan and its decomposition products, which have been used as thickeners and the like, also have a function of improving the intestinal environment and are preferably used. These are often classified as water-soluble dietary fibers as shown below.

Dietary fiber is classified into insoluble dietary fiber and water-soluble dietary fiber, and both dietary fibers are preferably used. Insoluble dietary fiber is contained in cereals, vegetables, beans, mushrooms, fruits, seaweed, shells of crustaceans (shrimp and crab), etc., but except for mushrooms, the content is small, and dietary fiber is extracted. must be used as Psyllium seed coats, brewer's yeast, and insoluble dietary fibers derived from agar are particularly preferred. As the water-soluble dietary fiber, the indigestible dextrin, polydextrose, galactomannan, and decomposition products thereof mentioned above as the polysaccharides can be used.

Lactic acid bacteria are classified into 12 or more bacterial genera. Rods include Lactobacillus and Carnobacterium, and cocci include Streptococcus, Lactococcus, and Enterococcus. (Enterococcus), Pediococcus (Pediococcus), Tetragenococcus (Tetragenococcus), Leuconostoc and the like, but lactic acid bacteria belonging to any genus can also be used. Plant-derived lactic acid bacteria are preferred, and in particular, Tetragenococcus halophilus (marketed under the name of Zohana Lactic Acid Bacteria LTK-1) and Lactobacillus plantarum (KH3) are preferred.

In addition, various Salacias belonging to the genus Salacia of the family Euonymus exemplified as bioregulatory agents having functions of suppressing carbohydrate absorption and lipid absorption also have functions of improving the intestinal environment. Therefore, it is possible to use extracts of these plants, salacinol, kotalanol, and neokotalanol, which are functional components in the extracts, and various polyphenols such as tannins, proanthocyanidins, and catechins. can

Representative examples of the bioregulatory agents that are preferably used in the present invention have been listed above, but the present invention is not limited to these, and crude drugs and herbal medicines originating in China, and traditional medicines that exist in various parts of the world. Among the crude drugs included, crude drugs having bioregulatory functions and their extracts can be used. In addition, it is preferable to use a combination of a plurality of bioregulatory functional agents having a function of suppressing carbohydrate absorption, a function of suppressing lipid absorption, and a function of improving the intestinal environment.

In particular, the bioregulator is preferably at least one or more selected from crude drugs, extracts of crude drugs, monosaccharides, oligosaccharides, polysaccharides, dietary fiber, and lactic acid bacteria. Among them, Salacia reticulata, Salacia purinoides, Salacia chinensis, Salacia macrosperma, Salacia, which are plants belonging to the genus Salacia of the family Euonymus having all functions of suppressing carbohydrate absorption, suppressing lipid absorption, and improving the intestinal environment. Roots, stems and leaves of fruccosa, Salacia oblonga, etc., and extracts of these Salacia plants, more preferably roots and stems of Salacia reticulator, and extracts thereof is even more preferable. At least one or more selected from salacinol, kotalanol, and neokotalanol, which are functional components in extracts of plants belonging to the genus Salacia of the Euonymaceae family, can also be used as the bioregulatory agent.

As the herbal medicines and traditional medicines, herbal medicines and/or traditional medicines including plants such as herbs, which have been reported so far, can be used. The herbal medicines and traditional medicines shown here are examples based on Patent Documents 1, 3, 4, 5, 6, 7, 9, and 10, and Non-Patent Documents 20, 21, 22, and 23, etc. It includes all herbal medicines and traditional medicines whose efficacy is suggested, although it cannot be concluded that it is clear at this point. In addition, crude drugs and traditional medicines are described by function, but the functions of crude drugs and traditional medicines are not limited to these descriptions. Such annotations are based on the fact that it takes a lot of labor and time to accumulate accurate and highly accurate experimental data in order to clarify biological adjustment functions. Another object of the present invention is to provide a masterbatch for flour and/or rice flour processed food for uniformly mixing the bioregulatory agent into the flour and/or rice flour processed food, wherein the bioregulator is This is because it is not limited.

Bioregulatory agents with lipid absorption inhibitory functions, which are called herbal medicines derived from China, include bald bald (white head), mitsumouka (mitsumouka), kaitohi (sea paulownia bark), hakushijin (buckwheat seedlings), and hot pepper (winter melon). ), Dokatsu (Dokatsu), Youbahi (Yangbaihi), Choji (Clove, Clove), Ryokyo (Ryokyo), Betel nut (Billwood), Ketsumeishi (Decision), Uwaurushi, Ginkgo biloba, Kobushi (Kabushi), Peony (peony), oren (yellow), magnolia (yellow oak), botanpi (peony bark), turmeric (turmeric), scutellaria root (yellow root), rhubarb (rhubarb), raspberry (moxa leaf), gennoshokou (brown grass), sesame (sesame seeds), nutmeg (meat beans, nutmeg), mace (boiled meat beans), oak, souzuku, sandalwood, cinnamon bark, Chinese cinnamon, lotus meat), kayou (loading leaves), eucommia (eucommia communis tea leaves), tarayou (tara leaves), chamomile (chamomile), daifu (large lily), onions (onions), onion-no-kawa (onion skins), tsukimisou (evening primrose), Karamokko (karaki incense), Shomokko (Aoki incense), Senmokko (Kawaki incense), Domokkou (incense in civil engineering), Kouboku (unobtrusive), Matsuba (pine needles), Matsunomi (pine nuts), Shroshi (palm), Japanese palm fruit, palm leaf, water safflower, suiyoubai (watery plum, daikon radish), ansokukouju (benzincense tree), sehi (green bark), scutellaria root (yellow root), banca ( fruit), spruce (orange skin), Chinese cabbage (white mustard), gaihaku (white mustard), sanyaku (mountain herb), ginseng (Korean ginseng, Korean ginseng), saicha (thin tea), rafuma (raffa hemp), touyou ( Peach leaves), Tonin (peach kernels), Kinginka (gold and silver flowers), Kujin (kujin), Fujiki (Fujiki), Walnuts (walnuts), Jiryu (ground dragon), Soukisei (mulberry parasite), Yakouto (Yakouto), and , Ganoderma lucidum, and the like.

Bioregulators known as traditional medicines in India, Sri Lanka, Brazil, etc., which have a function of suppressing lipid absorption, include cascara (coffee pulp), cattuaba bark, amla fruit, and bibhitaki fruit. , Haritaki fruit, Sea leek bulb, Camphor tree fruit, Garcinia indica fruit, Copaiba stem, Jaboticaba fruit, Sucupira fruit, Jurbeva stem, roots, leaves and fruits, Catinar flowers and Mention may be made of tree bark, and Huanal Pomacho trunks.

Bioregulatory agents with lipid absorption inhibitory functions called herbs include whole mint (peppermint), whole savory (mint), whole hyssop (willow mint), and pennyroyal (megus mint). Whole grass, whole lemon balm, whole lemongrass, olive leaves, allspice leaves, branches and fruits, whole thyme, linden Leaves and Flowers, Eucalyptus Leaves and Branches, Oregano Leaves, Alfalfa Whole Plants, Sage Leaves, Dill Leaves and Seeds, Rose Hip Fruits, Rosemary Leaves, Lavender Whole Plants, Marjoram Leaves, Safflower flowers, dandelion (Western dandelion) whole plant, Larkspur whole plant, purple foxglove leaves and stems, basil (basil) leaves, and hibiscus flowers. Effects have also been reported for the astringent skins and seeds of plants such as chestnuts, grapes, and Pleurotus japonicum, which are not called herbs.

In addition, it has been reported that teas are also useful as bioregulatory agents having a lipid absorption inhibitory function. Especially, it is fermented tea, and the higher the degree of fermentation, the more preferable.

Next, bioregulatory functional agents having a function of suppressing carbohydrate absorption, which are called herbal medicines derived from China, include Rakanka (Lokhan Guo), Maou (Mahuang), Ousei (Huang Jing), Kigushi (Kigushi), Ranso (Orchid grass). .

Bioregulatory agents with functions of suppressing carbohydrate absorption, which are called traditional medicines in India, Sri Lanka, Brazil, etc., include gymnema sylvestre leaves, broadseed roots, sugar beet roots, broom (thonburi) fruit, and taranogi. sprouts, whole spinach, whole Tsurumurasaki, horse chestnut seeds, tea tree seeds, camellia seeds, leaves of Insulinina, and the like.

As bioregulatory agents that improve the intestinal environment, there are many crude drugs derived from China, such as Sojutsu, Taisou, Chimpi, Touki, Hange, and Bucurio. (Fukuryo), Akamegashiwa (Akame Kashiwa), Fennel (Fennel), Uyaku (Uyaku), Eijitsu (Eijitsu), Enmeisou (Prolonging life grass), Zeddaceae, Cuckoo (Holy incense), Kankyo (Dried ginger), Kikoku (Kikoku) ), pheasant (Kojitsu), kippi (Tachibana peel), kukoyou (Kukoyou), kukoshi (Kukoshi), kuromoji (black letters), Kengoshi (Kengoshi), Koushi (Koji), kojokon (tiger root), hawthorn ( Sansho), Sansho (Japanese pepper), Shuksha (condensed sand), Shoma (mass hemp), Shobukon (iris root), Shingiku (sacred rice malt), Shomoku (pepper eyes), Sekishokon (stone iris root), Souka (grass) Fruits), Tojin, Bakuga, Hakushinin, Hakuhenzu, Byakujutsu, Bukshin, Mashinin, and Ryutan, etc. can be mentioned.

The amount of such a bioregulator in the masterbatch for processed food made from wheat flour and/or rice flour may be set as appropriate based on the intake amount when eating the final processed food made from wheat flour and/or rice flour. The larger the amount of bioregulator in the flour and/or rice flour processed food masterbatch, the more the masterbatch can be applied to dough and batter of various wheat flour and/or rice flour processed foods, and the smaller the amount added. can be preferred. However, since there is a limit to the amount of the bioadjusting functional agent that can be uniformly mixed in the masterbatch, the bioadjusting functional agent in the masterbatch is preferably 20 to 50% by mass.

On the other hand, it is preferable that the amount of water added to the wheat flour and/or rice flour containing the bioregulator is as small as possible in order to apply the dough and batter of various wheat flour and/or rice flour processed foods. However, even in this case, in order for the bioregulator to be uniformly present in the kneaded product of wheat flour and/or rice flour and water, the flour and/or rice flour containing the bioregulator and water are not suitable. There is a proper blending ratio. Gliadin and glutenin, two types of proteins that account for about 90% of the proteins that make up about 10 to 15% of wheat flour, gradually absorb water, creating a unique substance with both viscosity and elasticity. That is, among cereals, gluten, which is formed only in wheat flour, forms a water-insoluble protein. Gluten, which has viscoelasticity, and starch, which is the main component of carbohydrates, which accounts for about 70% of wheat flour, absorb water. This is based on the fact that it is necessary to uniformly mix the bioregulatory functional agent in the aggregate (Non-Patent Document 23). Water is preferably 10 to 90 parts by mass, more preferably 20 to 80 parts by mass, and 30 to 70 parts by mass with respect to 100 parts by mass of wheat flour and/or rice flour containing the bioregulator. is even more preferable. Too little water and the elasticity is too high, making it difficult for the biomodulator to evenly disperse into the aggregates formed from gluten, starch, and water. Conversely, if the amount of water is too low, the viscosity will be low, and the compressive force and shear force during dispersion will not be applied, so the biomodulator will not be uniformly dispersed in the aggregates formed from gluten, starch, and water. becomes difficult. The viscoelasticity of aggregates formed from such gluten, starch, and water can be adjusted by adjusting pH, temperature, the presence or absence of an oxidizing agent, etc. ), this is an appropriate blending amount when no oxidizing agent is used.

In particular, when using naturally-derived herbal medicines and/or traditional medicines, and plants that are raw materials thereof, as the bioregulatory agent, the water content should be 10% by mass or less, more preferably 5% by mass or less. Allow to dry. Furthermore, it is desirable to finely pulverize the dried product so that the length in the long axis direction is 300 μm or less in order to uniformly disperse it in the masterbatch for flour and/or rice flour processed foods, and it is 200 μm or less. is more desirable. For this pulverization, it is preferable to use a general crusher such as a rotary crusher, a hammer crusher, a wing mill, a roll & hammer crusher, a roll crusher, a cutter mill, etc., and a wing mill is more preferable.

Water is not particularly limited, and tap water, pure water, distilled water, ion-exchanged water, or the like can be used.

In order to produce a masterbatch for processed food made from wheat flour and/or rice flour in which the bioregulatory agent is uniformly mixed, in the case of a solid bioregulatory agent, the bioregulatory agent is dry-mixed in wheat flour and/or rice flour, Wheat flour and/or rice flour to which water and the bioregulator are dry mixed is dispersed and kneaded by compression and shearing, and finally, water is added to 100 parts by mass of the flour and/or rice flour containing the bioregulator. It is preferable to disperse and knead by compression and shear so that the amount is 10 to 90 parts by mass. If the amount is less than 10 parts by mass, the bioregulator, wheat flour and/or rice flour, and water cannot form a uniform lump having viscoelasticity. The force is not sufficiently transmitted, and uniform dispersion and kneading of the bioregulator, wheat flour and/or rice flour, and water cannot be achieved. On the other hand, in the case of a liquid bioregulatory agent, while adding water and the bioregulatory agent to wheat flour and/or rice flour, water is added to 100 parts by mass of wheat flour and/or rice flour containing the bioregulatory agent. is preferably 10 to 90 parts by mass, more preferably 20 to 80 parts by mass, and even more preferably 30 to 70 parts by mass. In particular, from the start to the end of dispersion and kneading, the amounts of water blended with respect to 100 parts by mass of wheat flour and/or rice flour containing the bioregulator are 10 to 90 parts by mass, 20 to 80 parts by mass, and Keeping it at 30 to 70 parts by mass is preferable because sufficiently stable compressive force and shear force are applied.

In addition, since the viscosity of wheat flour dough and batter and rice flour dough differs depending on the type of wheat flour and/or rice flour processed food, in order to deal with what kind of flour dough and batter and rice flour dough Although it is preferable that the amount of water to be added is as small as possible, it may be necessary to adjust the amount to be added according to the type of flour and/or processed food made from rice flour. However, as described above, considering uniform mixing of the bioregulatory agent, at least 10 to 90 parts by mass, more preferably 20 to 90 parts by mass of water per 100 parts by mass of wheat flour and/or rice flour containing the bioregulatory agent. By setting it to 80 parts by mass, more preferably 30 to 70 parts by mass, it is possible to handle a wide range of wheat flour and/or rice flour processed foods.

When the bioadjustment function agent is solid, it can be dry-mixed with wheat flour and/or rice flour using a tumbler mixer or the like, but when it is liquid, dry-mixing is omitted. Dispersion and kneading by compression and shearing can be performed using three rolls, kneaders, Banbury mixers, extruders, twin-screw extruders, etc., but at least two or more selected from these can be used in combination. preferably. In particular, it is preferable to disperse and knead using a three-roll roll that can easily control the mixing ratio of the flour and/or rice flour containing the bioregulator and the water. When using together, it is desirable to use other dispersing and kneading methods together before dispersing and kneading with three rolls.

The masterbatch for processing wheat and/or rice flour produced in this manner has different shapes produced by dispersion and kneading methods, and is cut with a cutter in consideration of supply to and handling at the cooking site. It is preferable to provide a step of freezing and pulverizing to form small lumps such as granules, rods, and plates.

When a triple roll or an extruder is used as the final process of dispersion and kneading, it becomes sheet-like and bar-like, so general cutters such as sheet cutters, rotary cutters, slide cutters, and roller cutters are used. It can be used or it can be frozen and ground. For this pulverization, a crusher for pulverizing naturally-derived herbal medicines and/or traditional medicines and dried plant materials as raw materials thereof can also be used.

In particular, when mixed using a kneader and a Banbury mixer, it becomes lumpy, so it is necessary to use a three-roll or extruder to form a sheet or bar.

On the other hand, the wheat flour is not particularly limited, and it is necessary to use it properly according to the purpose of the wheat flour and/or the processed food made from rice flour. For bread, gyoza wrappers, and Chinese noodles, hard flour with a high protein content is used. For udon, somen, and kishimen, intermediate wheat with a moderate protein content All-purpose flour, crepes, cakes, takoyaki, tempura, etc., which are manufactured, are made from soft wheat with a low protein content, and spaghetti, macaroni, pizza, etc. are particularly gluten-free. Durum semolina, which is made from durum wheat and is rich in gliadin and glutenin, the proteins it produces, is suitable. However, in reality, various types of wheat flour are blended for each application, but in the case of master batches for flour and/or rice flour processed foods, complicated blending is not required as shown below.

Also, rice flour is not particularly limited as long as it is produced from glutinous rice or non-glutinous rice, and it is necessary to use it properly according to the purpose of the rice flour processed food. Shiratama flour, glutinous rice flour, gyuhi flour, domyoji flour, kanbai flour, rakugan powder, fine dust powder, and re-farine leger, etc., produced from glutinous rice, are mainly used in Japanese sweets, Karukan powder, baby powder, re-farine, etc. are used in processed rice flour foods such as rice vermicelli, pho, fresh spring rolls, etc., and in flour-substituting rice flour processed foods. However, in reality, various types of wheat flour are blended for each application, but in the case of master batches for flour and/or rice flour processed foods, complicated blending is not required as shown below.

The wheat flour and/or processed food masterbatch of the present invention need only be added in a small amount to various doughs containing various wheat flours and/or rice flour, which are the doughs for each of the above applications. And/or the wheat flour and/or rice flour of the masterbatch for processed food may be produced by appropriately selecting from four kinds of wheat flour and two kinds of rice flour. This point is also one of the major features of the masterbatch for processed food made from wheat flour and/or rice flour of the present invention.

The flour and/or rice flour processed food masterbatch containing the bioregulatory functional agent of the present invention can be used for processed flour such as noodles such as udon and somen, macaroni such as macaroni and spaghetti, and bread such as bread and piroxi. Highly viscous dough made by kneading flour and water, which is the dough for food, confectionery such as crepes and hot cakes, coatings such as tempura and fried foods, and snacks such as okonomiyaki and takoyaki Low-viscosity batter produced by adding water to dough, which is the dough of processed wheat flour foods such as rice noodles, pho, fresh spring rolls, etc., and rice flour processed foods as a substitute for wheat flour. can do. However, the feature of the present invention is that by adding a flour and/or rice flour processed food masterbatch containing the bioregulatory agent of the present invention to various conventional wheat flour and/or rice flour processed food dough, It is possible to replace and mix uniformly, and to be able to add a biological function regulator to such various processed foods. Therefore, the present invention is a dough that can be used in common for each processed food and that makes it easy to uniformly add a bioregulator to each processed food in a small amount, that is, flour containing a bioregulator and / Or to provide a masterbatch for processed rice flour foods.

According to the present invention, noodles such as udon and somen, macaroni such as macaroni and spaghetti, and dough for processed flour foods such as bread and piroxi. In addition, it is a dough for processed flour foods such as confectionery such as crepes and hot cakes, coatings such as tempura and fries, and snacks such as okonomiyaki and takoyaki. Manufactured by adding water to the dough. Low-viscosity batter, rice flour processed foods such as rice vermicelli, pho, fresh spring rolls, and rice flour processed foods instead of wheat flour can be partially replaced and uniformly mixed, and various wheat flour and / or rice flour processing A biological function regulator can be added to foods. Moreover, the present invention provides a dough containing bioregulatory functions, that is, a masterbatch for flour and/or rice flour processed foods that can be commonly used for various wheat flour and/or rice flour processed foods using different wheat flour and/or rice flour. be able to.

Therefore, by using the flour and/or rice flour processed food masterbatch of the present invention, diabetes mellitus, dyslipidemia, dyslipidemia, dyslipidemia, dyslipidemia, and diabetes mellitus, which are a concern when ingesting various high-calorie, high-fat, and high-protein flour and/or rice flour processed foods. Naturally-derived herbal medicines containing ingredients that have functions of suppressing carbohydrate absorption, suppressing lipid absorption, and improving the intestinal environment, etc., which are effective in preventing and treating lifestyle-related diseases such as hypertension and cardiovascular disease. And/or traditional medicines and their extracts, as well as monosaccharides, oligosaccharides (small sugars), polysaccharides, lactic acid bacteria, and other bioregulatory functional agents that are components having these functions are uniformly dispersed and mixed flour and / Or processed food can be provided.

In particular, the masterbatch for processed food made from wheat flour and/or rice flour can be easily dissolved and mixed with wheat flour dough and batter, and rice flour dough, without creating lumps. , it is possible to provide a flour and/or rice flour processed food in which obesity prevention and countermeasures are taken. As a result, it can be expected that the processed foods made from wheat flour and/or rice flour will reduce consumers' anxiety about obesity and increase their willingness to buy.

It should be noted that the reason why the flour and/or rice flour processed food masterbatch containing such a bioregulatory functional agent is easily dissolved and mixed with wheat flour dough and batter, and rice flour dough is in a highly viscous state. A knead in which a bioregulator is dispersed and kneaded under compressive and shear forces, wherein the bioregulator of such knead is at the molecular level if it is a liquid or water-soluble substance. Due to being dissolved in the kneaded product of wheat flour and/or rice flour and water, and in the case of solid, the bioregulator is completely covered with the kneaded product of wheat flour and/or rice flour and water. are doing. Therefore, when the bioregulatory functional agent is directly mixed into the dough of various types of flour and/or rice flour processed foods, "lumps" are generated, and the bioregulatory functional agent is not mixed uniformly. Such problems can be solved by using batch.

In addition, as bioregulatory functional agents, for example, powders obtained by pulverizing naturally-derived crude drugs and/or traditional medicines, and powders obtained by pulverizing dried materials such as roots, stems, barks, and leaves of plants as raw materials thereof When the body is used, there is also an effect that the bioregulator does not scatter at the cooking site.

Hereinafter, in order to deepen the understanding of the present invention, the present invention will be specifically described using examples, but the present invention is not limited to the examples, and is within the scope of the present invention. It is possible to implement various changes in the above, and it is limited only by the technical idea described in the claims.
<<Example 1>>

A masterbatch for flour and/or rice flour processed food containing a bioregulator for loaf bread was produced. Roots and stems of Salacia reticulata were used as bioregulators, strong flour was used as wheat flour, and pure water was used as water. Salacia reticulator is dried in advance until the water content is 10% or less, pulverized using a wing mill so that the length of the long axis is about 200 μm or less, and weighed as follows. 500g prepared Salacia reticulator pulverized
Strong flour 4,167g
Pure water 833g

First, 500 g of ground Salacia reticulator and 4,167 g of hard flour were dry-mixed using a tumbler mixer to produce 4,667 g of wheat flour containing a bioregulator. Of these, 2,667 g and 400 g of pure water were kneaded using a kneader while applying compressive force and shear force until lumps were obtained.

Next, this mass was taken out and kneaded with a triple roll while gradually adding 2,000 g of wheat flour containing the remaining bioregulator and 433 g of pure water and kneading while applying compressive force and shearing force. , 1 mm thick and about 500 mm wide.

The continuous sheet thus produced was cut with a sheet cutter to a length of 500 mm, and then a rod-shaped masterbatch for flour and/or rice flour processed food was produced with a rotary cutter.

On the other hand, dough for loaf bread was produced by adding 3,606 g of strong flour and 2,344 g of water to a kneader so that 100 parts by weight of wheat flour and 65 parts by weight of water were added. When 550 g of the above masterbatch was added to a kneader containing 5,950 g of this bread dough and kneaded, the masterbatch was easily mixed to produce a dough in which the bioregulatory agent was uniformly dispersed. This dough is further added with yeast, oil, sugar, salt, etc., and then baked. .5g included.
<<Example 2>>

A flour and/or rice flour processed food masterbatch containing a bioregulatory agent for udon noodles was produced in exactly the same manner as <<Example 1>>, except that all-purpose flour was used as the wheat flour.

Dough for udon noodles was produced by adding 4,437 g of medium-strength flour and 1,398 g of water to a kneader so that 100 parts by mass of wheat flour and 31.5 parts by mass of water were added. When 165 g of the above masterbatch was added to a kneader containing 5,835 g of this udon dough and kneaded, the masterbatch was easily mixed to produce a dough in which the bioregulatory agent was uniformly dispersed. This dough is kneaded with salt, etc., and then molded. One serving of 200 g of the resulting udon contains about 0.5 g of Salacia reticulator required per day. ing.
<<Example 3>>

Manufactured and evaluated in exactly the same manner as in <<Example 1>>, except that a mixture of 1,606 g of strong flour and 2,000 g of Re Farine Leger was used instead of 3,606 g of strong flour as dough for bread. As a result, the bioregulator was able to be uniformly dispersed throughout the bread dough, exactly as in <<Example 1>>.

The masterbatch for flour and/or rice flour processed foods of the present invention is a bioregulator that can be applied uniformly and efficiently to flour and/or rice flour processed foods such as udon noodles, macaroni, and bread without impairing texture. It provides a technology to be mixed in. However, the technical idea of the masterbatch of the present invention is not limited to mixing the bioregulatory agent into wheat flour and/or rice flour processed foods, and various kinds of fish cakes, sausages, hamburgers, croquettes, pet food, sauces, And, it is valuable as an industrial technology that can be widely applied to kneaded foods and mixed foods of all kinds in solid, paste, and liquid states such as dressings.

Claims (4)

As a bioregulatory agent having a lipid absorption inhibitory function,
Disialglycerol, medium-chain fatty acids, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and globin proteolytic products, and
Bald bald (Hakutou), Mitsumouka (Mitsumou flower), Kaitouhi (Sea paulownia bark), Hakushijin (Hakushijin), Pepper (Winter melon), Dokatsu (Dokatsu), Youbahi (Plum bark), Choji (Clove, Clove), Ryo Ginger (good ginger), betel nut (palm), ketsumeishi (decision), urticaria, ginkgo biloba, kobushi (kobushi), peony (peony), oren (yellow), Phellodendron bark (yellow oak), botanpi (peony bark), Turmeric (Turmeric), Scutellaria root (Rhubarb), Rhubarb (Rhubarb), Rhubarb (Rhubarb), Gennoshoko (Brown grass), Sesame (Sesame seed), Nutmeg (Meat beans, Nutmeg), Mace (Meat beans), oak, souzuku, sandalwood, cinnamon bark, Chinese cinnamon, lotus pulp, kayou (honey leaf), eucommia tea leaves, tarayou, Chamomile (Chamomile), Daifennel (Larcissus), Onion (Onion), Onion-no-kawa (Onion skin), Evening primrose (Evening primrose), Karamokkou (Karaki incense), Shomokkou (Aoki incense), Senmokkou (Kawaki incense), Domokkou (incense of civil engineering), kouboku (prude), matsuba (pine needles), pine nuts (pine nuts), shuroshi (palm tree), shrojitsu (palm fruit), palm leaf (palm leaf), Suikokashi (water red flower), Suiyoubai () wateryang plum, radish), Ansokukouju (benzoca tree), Seihi (green bark), Scutellaria root (yellow), Banca (berry), Spruce (orange bark), Chinese cabbage (white mustard), Gaihaku (white mustard), Sanyaku (mountain herb), Ginseng (Korean ginseng, Korean ginseng), Saicha (thin tea), Rafuma (rabuma), Toyo (peach leaf), Tonin (peach kernel), Kinginka (gold and silver flower), Kujin (bitter root), Fujiki (Fujiki), walnut (walnut), jiryu (ground dragon), soukisei (mulberry parasite), yakoutou (Yakoto), and reishi (reishi) have a moisture content of 10% by mass or less, and the length in the longitudinal direction is Pulverized material with a thickness of 300 μm or less, and
Cascara, Catua bark, Amla fruit, Bibhitaki fruit, Haritaki fruit, Sea leek bulb, Camphor tree fruit, Garcinia indica fruit, Copaiba stem, Jaboticaba fruit, Sucupira Pulverized material having a water content of 10% by mass or less and a length of 300 μm or less in the longitudinal direction of fruits, trunks, roots, leaves and fruits of Jurbeva, flowers and bark of Catinar, and trunks of Huanal Pomacho, and
Mint (mint, peppermint) whole grass, savory (kidachimint) whole grass, hyssop (willow mint) whole grass, pennyroyal (megus mint) whole grass, lemon balm (mint mint) whole grass, lemongrass whole grass, Olive leaves, allspice leaves, branches and fruits, whole thyme plants, linden leaves and flowers, eucalyptus leaves and branches, oregano leaves, whole alfalfa plants , sage leaves, dill leaves and seeds, rosehip fruit, rosemary leaves, lavender whole grass, marjoram leaves, safflower flower, dandelion whole grass, larkspur whole grass, purple citade Pulverized leaves and stems, basil (basil) leaves, and hibiscus flowers with a moisture content of 10% by mass or less and a longitudinal length of 300 μm or less, and
Chestnuts, grapes, and pulverized materials having astringent skin and seed moisture of 10% by mass or less and a length of 300 μm or less in the long axis direction, and
Pulverized green tea, white tea, yellow tea, blue tea, black tea, and black tea with a water content of 10% by mass or less and a longitudinal length of 300 μm or less, and
As a bioregulatory agent having a carbohydrate absorption inhibitory function,
Lakanka, Ephedra (Ephedra), Ousei (Yellow), Kigushi (Kigushi), Ransou (Orchid grass), Rensenso (Rensenso), Sokonpi (root bark), and Taranokikawa (Tara tree bark) A pulverized material having a water content of 10% by mass or less and a length of 300 μm or less in the major axis direction, and
Gymnema sylvestre leaves, broadleaf roots, sugar beet roots, broom (thonburi) fruit, aralia buds, whole spinach plants, whole plant of Tsurumurasaki, horse chestnut seeds, tea tree seeds, camellia seeds, and A pulverized material having a water content of 10% by mass or less in the leaves of insulinuria and a length of 300 μm or less in the major axis direction, and
As a bioregulatory agent that improves the intestinal environment,
Soujutsu, Taisou, Chimpi, Toki, Hange, Bukuryo, Akamegashiwa, Fennel, Uyaku, Ageitsu (Eigitsu), Enmeisou (prolonging life grass), zedoary (kajutsu), cuckoo (ho), kankyo (dried ginger), kikoku (citrus husk), pheasant (kijitsu), kippi (tachibana peel), kukoyou (枸杞葉), wolfberry (枸杞子), kuromoji (black letters), kengoshi (squeezed cow), koushi (incense drum), kojokon (tiger root), hawthorn (yamazushi), sansho (sansho), shukusha (shrink sand), shouma (masa), Shobukon (Iris Root), Shingiku (God Koji), Shomoku (Pepper Eye), Sekishokon (Stone Iris Root), Souka (Grass), Tojin (Parts), Bakuga (Malt), Hakushinin (Hakushinin), Hakuhenzu ( Pulverized products having a water content of 10% by mass or less and a length of 300 μm or less in the major axis direction of white soybeans, byakujutsu, bukushin, mashinin, and ryutan,
A kneaded product containing at least one bioregulatory agent selected from, wheat flour and/or rice flour, and water,
The biological adjustment functional agent is uniformly mixed in the kneaded material,
For flour and/or rice flour processed food, wherein the bioregulator is uniformly and easily mixed in the dough and the batter when the kneaded product is mixed with the dough and the batter. Master Badge. 2. The masterbatch for flour and/or rice flour processed food according to claim 1, wherein the amount of water is 10 to 90 parts by mass with respect to 100 parts by mass of the wheat flour and/or rice flour containing the bioregulator. While adding the water and the wheat flour and/or rice flour containing the bioregulator to the wheat flour and/or rice flour containing the bioregulator, three rolls, a kneader, a Banbury mixer, an extruder, and , Dispersed and kneaded by compression and shearing using one or more devices selected from twin-screw extruders, and finally, with respect to 100 parts by mass of the flour and / or rice flour containing the bioregulatory agent Dispersion and kneading by compression and shear using one or more devices selected from three rolls, kneaders, Banbury mixers, extruders, and twin-screw extruders so that water is 10 to 90 parts by mass. 3. The method for producing a masterbatch for flour and/or rice flour processed foods according to claim 2, characterized by the step of: 4. The method for producing a masterbatch for flour and/or rice flour processed food according to claim 3, wherein a step of cutting with a cutter or a step of freezing and pulverizing is provided after the steps of dispersing and kneading. .