JP2608511B2 - Nutrition food manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a nutritional food, particularly a nutritional food containing brown rice flour, milk protein, ginseng and the like.

[0002]

2. Description of the Related Art Aging in Japan is proceeding at an unprecedented rate in other countries, with 12% of people aged 65 and over now reaching approximately 23% by 2020. It is estimated to be. With the advent of this aging society, economic development, improved lives, and advances in science and technology, people's attitudes toward food are focused on taste, convenience and luxury in addition to safety, nutrition and economy. It is supposed to be
It is hard to say that the elderly are in good condition for maintaining their health and eating habits. In the case of elderly people, in addition to physical factors such as reduced chewing ability and digestive absorption, social factors such as a decrease in awareness of dependency with the progression of nuclear families also overlap, and it is often difficult to take proper nutrition . At the same time, baby foods for infants are also required to be safe, nutritional and economical, as well as easy to ingest. Various foods are being studied under such a request, but brown rice, in particular, is richer in protein, lipids, and vitamins than white rice, but is inferior in digestive absorption and taste. Not enough and not fully utilized. Ginseng also contains a large amount of fiber and a large amount of β-carotene, but has a dislike of lack of digestive absorption and palatability. In particular, ginseng juice pomace is rich in fibrous materials and contains considerable amounts of nutrients such as β-carotene. However, at present, no treatment method can be found and is discarded as it is. On the other hand, the calcium protein complex in milk protein is excellent in digestibility and absorption unlike calcium carbonate. Therefore, if these raw materials can be integrated to maintain their nutritional value, and have good digestion and absorption and good taste, the balance of vitamins is very good and suitable not only for elderly people and infants but also for ordinary people. Nutritional food. As the processing, heat treatment with an oven can be considered,
It has been found that ascorbic acid and β-carotene are significantly reduced due to the long processing time. In addition, it cannot be said that brown rice is pregelatinized sufficiently, and it is not satisfactory as a nutritional food for elderly people and infants having poor chewing ability and digestive absorption ability.

[0003]

[Means for Solving the Problems] The present invention has been completed as a result of research on the above points, and the object of the present invention is to use a calcium protein complex using brown rice, milk protein and ginseng as raw materials. Is intended to provide a food which is rich in ascorbic acid and β-carotene, is excellent in palatability and has high absorption capacity, and the gist thereof is that after brown rice flour, milk protein and juice squeezing Ginseng residue
This is a method for producing a nutritional food, comprising subjecting a dried ginseng flour material obtained by drying to heat treatment with an extruder. To further explain below, brown rice is unpolished rice in which rice husks have been removed from paddy rice, and brown rice powder is a powder obtained by grinding this to an appropriate particle size. Milk protein is a protein contained in milk, milk is mainly milk,
Sheep milk, horse milk and the like may be used. Milk protein in milk is about 2.8-3.3% of the total, of which casein accounts for about 80%,
The other is the whey protein group. The milk protein used in the present invention includes not only pure milk protein but also a material containing a large amount of milk protein, and includes not only skim milk but also cheese.

[0004] The ginseng material is the ginseng residue after juice squeezing.
It is a dried ginseng flour material obtained by drying, and crushed by a crusher and mixed. These materials are mixed and put into an extruder, and are discharged from an outlet while heating under pressure. Vitamin B ₁ and Vitamin B _{2 as} needed
And / or ascorbic acid may be further added. If necessary, water may be added. The extruder is
This is a processing device that feeds a processing substance while heating it, and a screw is usually used as a pressing means. The screw shaft may be singular or plural. The material temperature in the heat treatment by the extruder is 140 to 180
C is appropriate, and preferably 150 to 170C. The pumping pressure is 40 to 100 kg / cm ² , preferably 50 to 70 kg / cm ² . Processing time is 0.5
３3 minutes, preferably about 0.45-1.5 minutes.

[0005]

EXAMPLE Using a twin-screw extruder equipped with two screws shown in Fig. 1 to confirm that it is superior in terms of nutrition and digestibility while comparing with a conventional heating method using an oven. A comparative test was performed. Raw materials include brown rice flour, skim milk powder to enhance nutrition, and dried ginseng powder obtained by freeze-drying ginseng residues after juice squeezing, which is a by-product from a ginseng juice plant in Kumamoto Prefecture.
Heat treatment was carried out using each of vitamins B ₁ , B ₂ and ascorbic acid added. The mixing ratio is shown in Table 1.
It is as follows.

[Table 1]

To 100% by weight of the raw materials shown in Table 1, 0.02% by weight of each of vitamin B ₁ and vitamin B ₂ and 0.1% by weight of ascorbic acid were added, and these were stirred to obtain 20 kg of a raw material. After loading into the shaft extruder, 16
The product was heated to 0 ° C. and passed through the apparatus for 1 minute to obtain a product. For comparison, 20 kg of the same raw material was used in an oven at 160 ° C.
For 30 minutes to obtain a product. The product according to the present invention had a snack-like swollen shape, while the product produced by the oven had a biscuit-like shape, both of which could be used as is or in powder form as food. Proteins, lipids,
Carbohydrate, fiber, ash, iron, sodium, calcium, and phosphorus remained unchanged, but ascorbic acid, β-
There were great differences in carotene and degree of pregelatinization.

First, a comparison of the components of ascorbic acid and β-carotene per 100 g of the product is shown in Table 2.

[Table 2] Table 3 shows the degree of α-formation.

[Table 3]

Further, in order to examine the nutrient absorption required for food for the elderly, an animal experiment was conducted at the Kumamoto University School of Medicine, and the feed containing the treatment of the present invention and the feed containing the oven treatment were added to rats divided into six groups. Give for days and check for cholesterol. Table 4 shows the results.

[Table 4]

As described above, in the present invention, the use of an extruder requires a shorter time than an oven treatment, so that it is labor-saving and energy-saving. No change was observed before, but it was found that the degree of gelatinization was higher in the case of the present invention and the starch was easily decomposed. Also, the amounts of ascorbic acid and β-carotene per weight are much higher in the present invention, showing a remarkable improvement.
In addition, as a result of animal experiments, the total amount of cholesterol was higher in the oven treatment, but the benign HDL cholesterol tended to increase in the rats fed the diet according to the present invention. Thus, brown rice flour, milk protein and di
The method of the present invention in which a dried ginseng powder material obtained by drying a ginseng residue after juice squeezing is heat-processed with an extruder is capable of producing a nutritional food with excellent nutritional and digestive properties. It is recognized that it is an effective method for the production of nutritional foods for the elderly and infants in the future, and there is a great possibility of practical application in companies.

[Brief description of the drawings]

Fig. 1 Simplified diagram of twin-screw extruder

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Claims (2)

(57) [Claims] 1. Ginseng residue after brown rice flour, milk protein and juice squeezing
A method for producing a nutritional food, comprising heating a dried ginseng powder material obtained by drying the residue with an extruder. 2. The method for producing a nutritional food according to claim ₁ , wherein vitamin B ₁ , vitamin B ₂ and / or ascorbic acid are added.