JP2729323B2 - High protein nutrition food and its manufacturing method - Google Patents
High protein nutrition food and its manufacturing methodInfo
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- JP2729323B2 JP2729323B2 JP50202589A JP50202589A JP2729323B2 JP 2729323 B2 JP2729323 B2 JP 2729323B2 JP 50202589 A JP50202589 A JP 50202589A JP 50202589 A JP50202589 A JP 50202589A JP 2729323 B2 JP2729323 B2 JP 2729323B2
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- protein
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- powder
- nutritional food
- vegetable
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Description
【発明の詳細な説明】 本発明は高蛋白栄養食品、更に詳しくは多量の蛋白質
を含有し且つスナック菓子風の食べ易い軽快な食感を有
する高蛋白栄養食品及びその製法に関する。Description: TECHNICAL FIELD The present invention relates to a high protein nutritional food, and more particularly to a high protein nutritional food containing a large amount of protein and having a light and easy-to-eat snack-like texture and a method for producing the same.
背景技術 高蛋白栄養食品はたとえば肝臓疾患、ネフローゼ症候
群、胃潰瘍、十二指腸潰瘍等の患者や術後の患者のよう
に多量の蛋白質摂取を要する患者に有効であり、また健
康人のダイエット食としても好適である。BACKGROUND ART High-protein nutritional foods are effective for patients requiring a large amount of protein intake, such as patients with liver disease, nephrotic syndrome, gastric ulcer, duodenal ulcer, and postoperative patients, and are also suitable as diets for healthy persons. It is.
斯かる高蛋白栄養食品としては、粉末状や顆粒状の大
豆蛋白がよく知られている。之等はそのままでは非常に
食べにくいので、通常水、牛乳等に溶かして液状に調製
して飲食されるのが普通であるが、かかる液状品として
も味覚的に大変まずく、飲みにくい欠点がある。また近
年、ダイエット食品として低カロリーのスナック菓子様
食品が種々開発され、一部市販されているが、何れも歯
切れ、口当たり、口溶け等の食感に於てもまた味覚的に
も到底満足できるものではない。たとえば日本国特許出
願公告昭59−15615号にはカゼインにアルカリ溶液を添
加し13〜18%程度の含水量の生地とし、これを押出成型
により高温高圧下から常温常圧下に吐出して膨化させ高
蛋白スナック風食品を得る方法が記されている。しかし
この方法で得られる製品は水分含量が7〜10重量%程度
と多くならざるを得ず、たとえ或る程度パリッとした食
感をもち得たとしてもサクサクとした軽快な歯ざわりの
ものは得られず、ポテトチップ状で口溶けもよくないも
のとなる。また日本国特許出願公告昭62−12972号には
加水した大豆蛋白粉末を押出成型し、水中で加熱後、更
に大豆蛋白粉末と混合して凍結乾燥して高蛋白スナック
食品を得ることが記されている。しかしこの方法では押
出成型物に大豆蛋白を混合し凍結乾燥しているから、水
戻し前の高野豆腐のように硬くてバサバサして歯ざわ
り、口当りが不良となりまた口溶けもよくない等食感に
於て到底満足できるものではない。As such a high protein nutritional food, powdery or granular soybean protein is well known. These are very difficult to eat as they are, so they are usually dissolved in water, milk, etc., and are usually prepared in a liquid form for eating or drinking. . In recent years, various low-calorie snack-like foods have been developed as diet foods, and some of them are commercially available, but none of them are crisp, mouth-feeling, taste-melting, etc. Absent. For example, Japanese Patent Application Publication No. 59-15615 discloses a dough having a water content of about 13 to 18% by adding an alkaline solution to casein, and extruding the same by extrusion from a high temperature and a high pressure to a normal temperature and a normal pressure to expand. A method for obtaining a high protein snack-like food is described. However, the product obtained by this method must have a high water content of about 7 to 10% by weight, and even if it has a certain crisp texture, it does not have a light and crisp texture. It is not potato chips and does not melt well in the mouth. Japanese Patent Application Publication No. 62-12972 discloses that a soy protein powder with water is extruded, heated in water, mixed with soy protein powder, and freeze-dried to obtain a high protein snack food. ing. However, in this method, soy protein is mixed with the extruded product and freeze-dried, so that it is hard and lumpy like Koya Tofu before rehydration, and it has a crunchy texture, poor mouthfeel and poor mouth melting. It is not at all satisfactory.
発明の開示 本発明はサクサクとした軽快な歯ざわり、口当りを有
し口溶けも良好である等歯ざわり、口当り、口溶け等の
食感に優れ且つ良質の蛋白質を高濃度に含有する高蛋白
栄養食品及びその製造方法を提供しようとするものであ
る。DISCLOSURE OF THE INVENTION The present invention provides a high-protein nutritional food which has a light and crisp texture, a mouthfeel, a good mouth-melting texture, a good mouth-feel, a mouthfeel, etc. And a method for producing the same.
本発明の上記及び他の目的は以下の記載により明かに
する。The above and other objects of the present invention will be made clear by the following description.
本発明に係る高蛋白栄養食品は、 a)植物性高蛋白質素材又は植物性高蛋白質素材と動物
性蛋白質素材との混合物を含む蛋白質素材、 b)穀物及び/又は芋類粉末、及び c)水 を含有する生地から製造される蛋白質含量(対固形分)
40〜85重量%の高蛋白栄養食品であって、上記生地を成
形後減圧下に加熱して水分含量が約3重量%以下になる
まで乾燥して得られるものであることにより特徴付けら
れる。The high protein nutritional food according to the present invention comprises: a) a protein material containing a vegetable high protein material or a mixture of a vegetable high protein material and an animal protein material; b) cereal and / or potato powder; and c) water Content (based on solid content) produced from dough containing
40 to 85% by weight of a high protein nutritional food, characterized by being obtained by shaping the dough and heating it under reduced pressure to a water content of about 3% by weight or less.
本発明者等は上記目的を達する為に種々研究を重ねて
きたが、その過程において、小麦蛋白粉、大豆蛋白粉等
の蛋白質含量の高い植物性高蛋白質素材に加水して生地
を作成し、これを各種の調理方法により調理して菓子様
食品を試作した。しかしいずれも硬かったり、歯に付着
したり、口溶けが悪かったり、粉っぽかったりして、歯
ざわり、口当り、口溶け等の食感において尚満足できる
ものではなかった。しかるに、引続く研究において本発
明者らは、上記植物性高蛋白質素材と共に穀物及び/又
は芋類粉末を使用して生地を作成し、これを減圧下に加
熱乾燥して水分含量を3重量%以下とする時には、得ら
れる食品は目的とするサクサクとした非常に優れた軽快
な歯切れ、歯ざわりを有し、粉っぽさや歯への付着もな
く、口溶けも良好で、噛みごこち、口当たり、口溶け等
の食感において著しく優れたものとなりしかも蛋白質の
好ましくない熱変性を伴わず良質の蛋白質を高割合で含
有することを見出し、ここに上記目的を見事に達成する
本発明を完成するに至った。The present inventors have been conducting various studies in order to achieve the above object, in the process, making a dough by adding water to a high protein high protein material such as wheat protein powder, soy protein powder, This was cooked by various cooking methods to produce a confectionery-like food. However, all of them were hard, adhered to teeth, poorly melted in the mouth, and powdery, and were still unsatisfactory in texture such as texture, mouthfeel, and melting in the mouth. However, in a subsequent study, the present inventors prepared dough using cereal and / or potato powder together with the above vegetable high protein material, and heat-dried this under reduced pressure to reduce the water content to 3% by weight. In the following cases, the resulting food has a very crisp, light and crisp texture that is the target, has no crispness, has no powdery or sticky teeth, and has a good melting in the mouth. It has been found that the composition has a remarkably excellent texture such as dissolution in the mouth and contains a high proportion of high-quality protein without undesired thermal denaturation of the protein. Was.
この様に本発明高蛋白質食品は、サクサクとして優れ
た軽快な歯ざわりを有し、口当り、口溶け等も良好であ
る等食感に優れ且つ良質の蛋白質を高い割合で含有し非
常に優れた消化吸収率を示し、しかも低脂肪、低炭水化
物の食品であり、殊に肝臓疾患、ネフローゼ症候群、手
術後、胃潰瘍、十二指腸潰瘍等の多量の蛋白質摂取を要
する患者に有効であり、また健康人のダイエット食とし
ても非常に価値があり、通常のスナック菓子と同様に楽
しんで簡便に摂食することができる。As described above, the high protein food of the present invention has an excellent light texture as a crisp, and has a good mouthfeel, a good dissolution in the mouth, etc. It is a food with low absorption and low fat and low carbohydrate.It is especially effective for patients who need a large amount of protein such as stomach ulcer and duodenal ulcer after surgery, liver disease, nephrotic syndrome, and healthy people. It is very valuable as a meal, and can be enjoyed and easily consumed like ordinary snacks.
本発明高蛋白質食品が良質の蛋白質を高い割合で含有
し且つ斯かる優れた食感を有する理由は必ずしも明かで
はないが、水分含量を3重量%以下に迄充分に乾燥した
ことと共に、加熱乾燥を減圧下に行い加熱乾燥時の食品
自体の温度を蛋白質の好ましくない過度の熱変性を伴わ
ない程度に保持しつつ蛋白質の風合を増す好ましい熱変
性と乾燥とを行わしめたことに起因すると考えられる。The reason why the high protein food of the present invention contains a high proportion of high quality protein and has such excellent texture is not necessarily clear, but it is necessary to fully dry the water content to 3% by weight or less and to heat-dry. It is attributed to the fact that the preferred heat denaturation and drying were performed under reduced pressure to increase the texture of the protein while maintaining the temperature of the food itself during heating and drying to a degree that does not involve undesired excessive thermal denaturation of the protein. Conceivable.
本発明方法において蛋白質素材としては、通常蛋白質
含有量(対固形分)が約70重量%以上好ましくは約80重
量%以上の各種の植物性高蛋白質素材を単独で用いても
よいし、或はより好ましくはこれと動物性蛋白質素材と
を混合して用いてもよい。植物性高蛋白質素材としては
たとえば大豆蛋白粉、小麦蛋白粉等が例示できる。最も
好ましい植物性高蛋白質素材は大豆蛋白粉である。植物
性高蛋白質素材は1種又は2種以上混合して使用でき
る。また動物性蛋白質素材としては全固形分に対し蛋白
質含量が20重量%以上のものが用いられ、たとえば牛
乳、脱脂乳、乳蛋白粉、カゼイン、アルブミン、グロブ
リン、ゼラチン、全卵、卵白、卵黄、全卵粉末等を例示
することができる。特に望ましいのは乳蛋白粉、カゼイ
ン、アルブミン、グロブリン等の乳蛋白、ゼラチン、卵
白等である。動物性蛋白質素材は1種のみでなく2種以
上混合して用いることができる。またこれら蛋白質素材
と共に微生物起源の蛋白質を併用してもよい。In the method of the present invention, as the protein material, various vegetable high protein materials having a protein content (based on solid content) of about 70% by weight or more, preferably about 80% by weight or more may be used alone, or More preferably, it may be used in combination with an animal protein material. Examples of the vegetable high protein material include soy protein powder and wheat protein powder. The most preferred vegetable high protein material is soy protein powder. The vegetable high protein material can be used alone or in combination of two or more. As the animal protein material, those having a protein content of 20% by weight or more based on the total solid content are used. For example, milk, skim milk, milk protein powder, casein, albumin, globulin, gelatin, whole egg, egg white, egg yolk, Examples include whole egg powder and the like. Particularly desirable are milk proteins such as milk protein powder, casein, albumin and globulin, gelatin, egg white and the like. The animal protein material may be used alone or in combination of two or more. Microbial proteins may be used in combination with these protein materials.
蛋白質素材とてしは、植物性高蛋白質素材を単独で用
いることができるが、栄養効果の改善、風合や食感の改
善の為に植物性高蛋白質素材に動物性蛋白質素材を混合
して用いるのが好ましい。この場合植物性高蛋白質素材
及び動物性蛋白質素材の使用割合は蛋白質として蛋白質
総量に対し、前者60〜90重量%、後者40〜10重量%特に
好ましくは前者70〜80重量%、後者30〜20重量%とする
のがよい。As a protein material, a vegetable-based high protein material can be used alone.However, in order to improve nutritional effects, texture and texture, animal-based protein material is mixed with vegetable-based high protein material. It is preferably used. In this case, the ratio of the vegetable high protein material and the animal protein material used is 60 to 90% by weight of the former, 40 to 10% by weight of the latter, particularly preferably 70 to 80% by weight of the former, and 30 to 20% by weight based on the total amount of protein. % By weight.
本発明方法では上記蛋白質素材と共に穀物粉末を用い
ることが重要であり、これを添加することにより食感、
味、風合等が改善できる。同様の目的で穀物粉末に代え
て或は穀物粉末と共に芋類粉末を用いることができる。
該穀物粉末には、代表的にはスイートコーンパウダー等
のコーン粉末、小麦粉、上新粉等が含まれ、芋類粉末に
はたとえばポテト粉等が含まれる。これらの中でもコー
ン粉末が特に好ましい。これら穀物及び/又は芋類粉末
は1種のみでなく2種以上混合して用いることができ
る。In the method of the present invention, it is important to use cereal powder together with the protein material, and by adding this, the texture,
Taste, feeling, etc. can be improved. For the same purpose, potato powder can be used instead of or together with the grain powder.
The cereal powder typically includes corn powder such as sweet corn powder, wheat flour, fresh flour, and the like, and the potato powder includes, for example, potato flour. Among them, corn powder is particularly preferred. These cereals and / or potato powders can be used not only alone but also in combination of two or more.
本発明方法によれば、まず上記蛋白質素材と穀物及び
/又は芋類粉末との所定量を含有する生地を作成する。
これは上記各成分及び水、更に必要に応じて他の添加物
を混合し、混合物を混練することにより行ない得る。According to the method of the present invention, first, a dough containing a predetermined amount of the protein material and a cereal and / or potato powder is prepared.
This can be performed by mixing the above components, water and, if necessary, other additives, and kneading the mixture.
上記添加物としては、栄養価を高めたり、風香味を付
与したり、着色したり等の目的で用いられる種々の添加
物が包含される。斯かる添加物としては例えば本発明に
より得られる食品の栄養価増強を目的とした各種ビタミ
ン類、例えばビタミンC、ビタミンA、ビタミンB1、ビ
タミンB2、ビタミンE、ビタミンB12、ニコチン酸アミ
ド、パントテン酸カルシウム等やミネラル類、例えば炭
酸カルシウム、クエン酸第1鉄ナトリウム、塩化ナトリ
ウム、塩化カリウム、炭酸マグネシウム等の他、風香味
付与を目的とする天然及び合成香料や砂糖、醤油、味
噌、化学調味料等、着色を目的とするカラメルや天然着
色料等、その他ポリデキストロース、ペクチン、アルギ
ン酸ナトリウム、アラビアガム、CMC等のダイエタリー
ファイバー等や脱脂粉乳、乳酸発酵粉末等の各種炭水化
物、脂肪等の食品原料類を例示できる。The additives include various additives used for the purpose of enhancing nutritional value, imparting flavor, coloring, and the like. Various vitamins for the purpose of nutritional value enhancement of the resulting food by for example the present invention as such additives, for example vitamin C, vitamin A, vitamin B 1, vitamin B 2, vitamin E, vitamin B 12, nicotinic acid amide , Calcium pantothenate and minerals such as calcium carbonate, sodium ferrous citrate, sodium chloride, potassium chloride, magnesium carbonate and the like, natural and synthetic flavors for imparting flavor, sugar, soy sauce, miso, Chemical seasonings, caramels for coloring purposes, natural colorants, etc., polydextrose, pectin, sodium alginate, gum arabic, dietary fiber such as CMC, etc., various carbohydrates such as skim milk powder, lactic acid fermentation powder, etc. Can be exemplified.
上記蛋白質素材、穀物又は芋類粉末、添加剤及び水の
使用割合は、之等を混合した生地を減圧加熱乾燥して得
られる高蛋白食品が前記所定の水分含量及び蛋白質含量
を有するものとなることを前提として適宜決定され得
る。例えば蛋白質素材は全固形分に対し固形分として約
55〜90重量%好ましくは約60〜80重量%、穀物及び/又
は芋類粉末約5〜25重量%好ましくは約6〜15重量%の
割合で配合し、残りを他の添加物とすればよい。他の添
加物の中でもビタミン類、ミネラル類等の利用は好まし
く、この場合全固形分に対し約3重量%迄の量で配合す
る。水は全乾燥固形分に対する水の割合が約100〜160重
量%好ましくは120〜150重量%の範囲になる割合で配合
される。The above protein material, cereal or potato powder, additive and water are used in such a manner that the high protein food obtained by heating and drying the mixed dough under reduced pressure has the predetermined moisture content and protein content. It can be determined appropriately on the premise of this. For example, protein material has a solid content of about
55 to 90% by weight, preferably about 60 to 80% by weight, cereal and / or potato powder about 5 to 25% by weight, preferably about 6 to 15% by weight. Good. Among other additives, it is preferable to use vitamins, minerals, and the like. In this case, the additives are blended in an amount up to about 3% by weight based on the total solid content. Water is present in a proportion such that the proportion of water to the total dry solids is in the range of about 100-160% by weight, preferably 120-150% by weight.
上記各成分の混合、混練による生地の調製は得られる
生地が均一になるように適宜通常の装置、条件等を利用
して行なうことができる。例えばまず粉末状の各原料成
分を秤量し、ビタミン、ミネラル類を配合する場合は之
等を蛋白質素材として予備混合した後、これに他の成分
を均一に混合し、混合粉末に水や水分を多く含む液状動
物性蛋白質素材(牛乳、全卵等)を混合する。この際、
水や液状蛋白質素材は予め約50℃程度に加温して用いる
こともでき、これによって得られる生地の温度を約30〜
35℃程度に上げて生地を柔かくして、引続く生地の成型
を容易にすることができる。Preparation of the dough by mixing and kneading the above components can be appropriately performed using ordinary equipment and conditions so that the obtained dough becomes uniform. For example, each raw material component in powder form is first weighed, and if vitamins and minerals are to be blended, they are premixed as a protein material, and then the other components are mixed uniformly, and water and moisture are added to the mixed powder. A liquid animal protein material (milk, whole egg, etc.) containing a large amount is mixed. On this occasion,
Water and liquid protein materials can be used by pre-warming them to about 50 ° C.
By raising the temperature to about 35 ° C, the dough can be softened to facilitate the subsequent dough molding.
本発明では、次いで上記で得られる生地を任意の形状
に賦形乃至成形する。この賦形乃至成形は、通常の方法
に従い、例えばデポジターや圧延ローラー等を用いて行
なうことができる。その際の形状は任意のものとするこ
とができるが、製造の容易性や得られる食品の食べやす
さ等を考慮すれば、たとえば厚さ1.0〜3.0mmの板状体や
直径5.0〜10.0mmの棒状体とするのが望ましい。板状や
棒状成型物の大きさや長さは最終製品の食べ易さ、取扱
いの容易さ等を考慮して適宜定めればよい。必要に応じ
生地又は最終成型物を裁断してもよい。In the present invention, the dough obtained above is then shaped or formed into an arbitrary shape. This shaping or molding can be performed according to a usual method, for example, using a depositor or a rolling roller. The shape at that time can be any shape, but considering the ease of production and the ease of eating the obtained food, etc., for example, a plate having a thickness of 1.0 to 3.0 mm or a diameter of 5.0 to 10.0 mm It is desirable to use a rod-shaped body. The size and length of the plate-shaped or rod-shaped molded product may be appropriately determined in consideration of the ease of eating and handling of the final product. The dough or the final molded product may be cut as necessary.
本発明に於ては上記生地成形物を減圧下に水分含量が
3重量%以下となる迄加熱乾燥することを不可欠とし、
これによってサクサクとした軽快な歯切れ、歯ざわりを
有し、噛みごこち、口当り、口溶けなどの食感に於て優
れ、しかも蛋白質の好ましくない熱変性を伴うことなく
良質の吸収のよい蛋白質を高濃度に含有する本発明食品
を得ることができる。減圧加熱乾燥の条件は使用した原
料素材や生地の水分含量等に応じて適宜選択できるが、
40mmHg以下の減圧下に60〜220℃で10〜60分程度の条件
を採用するのが好適である。40mmHg以下の圧力での水の
沸点は35℃以下であり、従って生地成形物が加熱されて
も生地自体の温度は過剰に上昇せず蛋白質の風味が向上
する好ましい熱変性が主として生起し好ましくない熱変
性を伴わず、斯くして粉っぽさがなくなり菓子様風味が
生ずると共に水分が揮散して膨化しサクサクとした食感
が生ずることとなる。加熱乾燥時の圧力が40mmHgを越え
ると得られる食品の食感が不良となったり、蛋白質の好
ましくない過度の熱変性が生じ食感を不良にしまた蛋白
質の分解に基づく栄養価の低下を招く虞れがある。殊に
好ましい圧力は約5〜20mmHgである。加熱温度及び時間
は上記減圧条件下に蛋白質の好ましい変性が主として生
起し且つ好ましくない熱変性を実質的に伴わずに水分含
量を3重量%以下に迄乾燥できる限り広い範囲から選択
適用できる。一般的には60〜220℃で10〜60分間程の条
件が好適に適用される。熱源としては特に制約はなく熱
水、蒸気、電気ヒーター、電子レンジ等のマイクロ波、
遠赤外線、赤外線等各種のものを用いることができる。
殊に好ましいのは上方から遠赤外線で140〜220℃に加熱
し、下方から熱源で60〜120℃に加熱する方式である。In the present invention, it is indispensable that the dough molding is heated and dried under reduced pressure until the water content becomes 3% by weight or less,
This makes the crisp, crisp and crisp texture, excellent in texture such as chewing, mouthfeel and melting in the mouth, and high-concentration of high-quality, well-absorbed protein without undesired thermal denaturation of the protein. The food of the present invention can be obtained. The conditions of drying under reduced pressure and heating can be appropriately selected depending on the raw material used and the moisture content of the dough, etc.
It is preferable to employ the conditions of 60 to 220 ° C. under reduced pressure of 40 mmHg or less for about 10 to 60 minutes. The boiling point of water at a pressure of 40 mmHg or less is 35 ° C. or less, so that even when the dough molding is heated, the temperature of the dough itself does not rise excessively and the favorable thermal denaturation that improves the flavor of the protein mainly occurs, which is undesirable. Without heat denaturation, the powderiness is reduced and a confectionery-like flavor is generated, and water evaporates due to volatilization, resulting in a crispy texture. If the pressure at the time of heating and drying exceeds 40 mmHg, the texture of the resulting food may be poor, or undesired excessive thermal denaturation of the protein may result in poor texture and a decrease in the nutritional value due to the decomposition of the protein. There is. A particularly preferred pressure is between about 5 and 20 mmHg. The heating temperature and time can be selected from a wide range as long as preferable denaturation of the protein mainly occurs under the above-mentioned reduced pressure conditions and the moisture content can be dried to 3% by weight or less without substantially causing undesired thermal denaturation. Generally, the conditions of 60 to 220 ° C. for about 10 to 60 minutes are suitably applied. There are no particular restrictions on the heat source, such as hot water, steam, electric heaters, microwaves such as microwave ovens,
Various types such as far infrared rays and infrared rays can be used.
Particularly preferred is a method in which heating is performed from above with far-infrared rays to 140 to 220 ° C and from below with a heat source to 60 to 120 ° C.
上記乾燥によって、本発明の所望の高蛋白質栄養食品
を収得できる。この製品は水分含量約3重量%以下好ま
しくは2重量%以下及び蛋白質含量(対固形分)約40〜
85重量%、好ましくは約60〜70重量%を有していると共
に、上記特定の加熱乾燥手段の採用によって、生地中の
水分が外部にガスとして揮散したことによる多数の微細
孔のあるポーラスな内部構造を有し且つ加熱にもかかわ
らず蛋白質の好ましくない過度の熱変性は実質的に起こ
っておらず、これらに基づいて、本発明所期の非常に優
れたサクサクとした歯ざわり、口当りを有し口溶けもよ
く粉っぽさもなく、歯に付着することもなく優れた食感
を有し、しかも消化吸収性に優れた特徴を発揮し得る。By the drying, the desired high protein nutritional food of the present invention can be obtained. The product has a water content of about 3% by weight or less, preferably 2% by weight or less, and a protein content (based on solids) of about 40 to
85% by weight, preferably about 60-70% by weight, and by adopting the above specific heating and drying means, a porous material having a large number of micropores due to the water in the dough evaporating to the outside as a gas. The protein has an internal structure and, despite heating, does not substantially cause undesired excessive thermal denaturation of the protein. Based on these, the extremely excellent crisp texture and mouthfeel of the present invention are expected. It has a good mouthfeel, is not powdery, does not adhere to teeth, has an excellent texture, and can exhibit characteristics excellent in digestion and absorption.
本発明食品は、上記優れた特有の食感に加えて、それ
自体の高蛋白含量に基づいて、一般家庭において炭水化
物、脂肪の少ない健康食品として、通常の菓子類に代え
てスナック菓子等としてそのままで美味しく食用できる
のみならず、各種スポーツやボディビルディング、ウェ
イトトレーニング、エアロビックス、ジョッギング等の
シェイプアップを目的としながら筋肉を増強させる際に
摂取される食品として、また肝臓疾患、ネフローゼ症候
群、手術後、胃潰瘍、十二指腸潰瘍等の多量の蛋白質摂
取を必要とする疾患患者の栄養補給食として、極めて適
したものである。The food of the present invention, in addition to the above excellent unique texture, based on its own high protein content, as a carbohydrate in general households, as a low-fat health food, as it is as a snack confectionery instead of ordinary confectionery Not only can it be eaten deliciously, but also as a food taken when strengthening muscles while aiming for various sports, bodybuilding, weight training, aerobics, jogging, etc., as well as liver disease, nephrotic syndrome, after surgery, It is extremely suitable as a nutritional supplement for patients with diseases such as gastric ulcer and duodenal ulcer that require a large amount of protein intake.
実施例 以下、本発明を更に詳しく説明するため、実施例を挙
げる。尚、各例において部及び%は特筆しない限り夫々
重量部及び重量%を示す。Examples Hereinafter, examples will be given to explain the present invention in more detail. In each example, parts and% indicate parts by weight and% by weight, respectively, unless otherwise specified.
実施例1 下記第1表に示す各成分の所定量を混合し、混合物に
水52gを加え、ミキサー(HOBART社製FORM 3150 B機)
で、61rpmにて15秒間ずつ合計3回(45秒)混合、混練
して生地を作成した。Example 1 A predetermined amount of each component shown in Table 1 below was mixed, 52 g of water was added to the mixture, and a mixer (FORM 3150 B machine manufactured by HOBART) was used.
Then, the mixture was mixed and kneaded at 61 rpm for 15 seconds each for a total of three times (45 seconds) to prepare a dough.
この生地を麺帯機を用いて、24.0mm×36.0mm×1.5mm
(厚さ)の板状に成型し、加熱真空乾燥機にて120℃、1
0mmHgの条件で30分間減圧加熱乾燥して、本発明の高蛋
白栄養調製食品試料を得た。Using a noodle band machine, this dough, 24.0mm × 36.0mm × 1.5mm
(Thickness) into a plate, and heated in a vacuum dryer at 120 ° C, 1
It was dried by heating under reduced pressure under the condition of 0 mmHg for 30 minutes to obtain a high-protein nutritionally prepared food sample of the present invention.
以下得られた試料を「サンプルA」とする。 Hereinafter, the obtained sample is referred to as “sample A”.
尚、上記ビタミン・ミネラル類*は、ビタミンB1、ビ
タミンB2、ビタミンB6、ビタミンB12、ビタミンC、ニ
コチン酸アミド、パントテン酸カルシウム及び炭酸カル
シウムからなるものであり、以下同様とする。 The above-mentioned vitamins and minerals * consist of vitamin B 1 , vitamin B 2 , vitamin B 6 , vitamin B 12 , vitamin C, nicotinamide, calcium pantothenate, and calcium carbonate, and the same shall apply hereinafter.
得られたサンプルAの水分、蛋白質、脂肪、糖質、繊
維分、灰分を以下の方法に従い測定した結果を下記第2
表に示す。The water, protein, fat, carbohydrate, fiber, and ash content of the obtained sample A was measured according to the following method.
It is shown in the table.
〈測定法〉 水分:「食添四」一般試験法12.水分定量法(カールフ
ィッシャー法)による。<Measurement method> Moisture: Determined by the "Food Addition Four" general test method 12. Moisture determination method (Karl Fischer method).
蛋白質:粗蛋白質含量定量法(ケルダール法)による。Protein: Determined by the crude protein content determination method (Kjeldahl method).
脂肪:粗脂肪含量(エーテル抽出法)による。Fat: Depends on crude fat content (ether extraction method).
灰分:550℃で加熱して有機物及び水分を除去後の残分測
定による。Ash content: It is measured by the residue after heating at 550 ° C. to remove organic substances and moisture.
糖質:水分、蛋白質、脂肪、繊維及び灰分の合計量を10
0gから差引いた値にて表示する。Carbohydrates: 10 total water, protein, fat, fiber and ash
The value is displayed by subtracting from 0g.
繊維:ヘンネベルグストーマン改良法による。Fibers: According to the Henneberg-Stomann modified method.
比較例1 穀物粉末を含まない以外は、本発明実施例1と同様の
組成を有する第3表に示す混合物を用いて、実施例1と
同様にして生地を作成し、成形後、同条件下に加熱真空
乾燥して含水量約2%の比較食品試料を得た。 Comparative Example 1 A dough was prepared in the same manner as in Example 1 using the mixture shown in Table 3 having the same composition as in Example 1 of the present invention except that no cereal powder was contained, and after molding, the dough was formed under the same conditions. And dried in a vacuum to obtain a comparative food sample having a water content of about 2%.
以下これを「サンプルa」とする。 Hereinafter, this is referred to as “sample a”.
得られたサンプルaの水分、蛋白質、脂肪、糖質、繊
維分、灰分を同様にして測定した結果を下記第4表に示
す。 Table 4 below shows the results of measuring the water, protein, fat, sugar, fiber, and ash contents of the obtained sample a in the same manner.
実施例2 第3表(比較例1)に示したと同一量の各成分に、更
に下記第5表に示す各穀物粉末の所定量を加え、実施例
1と同様にして、それぞれ含水量が約2.0%の高蛋白栄
養調製食品試料(サンプルB〜サンプルJという)を得
た。 Example 2 To the same amount of each component as shown in Table 3 (Comparative Example 1), a predetermined amount of each cereal powder shown in Table 5 below was further added. A 2.0% high protein nutritionally prepared food sample (referred to as Sample B to Sample J) was obtained.
比較例2 上記実施例2に示すサンプルNo.B〜Dのそれぞれと同
一の生地を同様に成型後、オーブン中に入れ、常圧下に
120℃で40分間焼き上げて、比較食品試料(サンプルb
〜サンプルd)を得た。 Comparative Example 2 The same dough as each of the sample Nos. B to D shown in Example 2 was molded in the same manner, and then placed in an oven under normal pressure.
Bake at 120 ° C for 40 minutes and use the comparative food sample (sample
~ Sample d) was obtained.
〈官能試験〉 前記各実施例及び比較例で得られた食品試料につき、
以下の官能試験(パネルテスト)を行なった。即ち、無
作為に選んだ成人男女各3名をパネラーとして、各食品
試料サンプルを自由摂食させ、各サンプルの食感を以下
の項目につき5段階評価させた。<Sensory test> For the food samples obtained in the above Examples and Comparative Examples,
The following sensory test (panel test) was performed. That is, three adult men and women randomly selected as panelists were allowed to freely eat each food sample, and the texture of each sample was evaluated on a 5-point scale for the following items.
[食感評価項目] 歯ざわり 歯への付着性 口中での溶解性 硬さ 口当たり 総合評価 [評価基準] …極めて良好 …良好 +…普通 ±…良くない −…悪い 得られた結果を下記第6表に示す。[Texture evaluation items] Tooth texture Adhesion to teeth Dissolution in mouth Hardness Mouth texture Overall evaluation [Evaluation criteria] ... Excellent ... Good + ... Normal ± ... Not good -... Poor It is shown in the table.
上記第6表より明らかな通り、本発明方法により得ら
れた食品試料(サンプルA〜J)は、比較食品試料(サ
ンプルa〜d)に比して優れた食感を有するものである
ことが判る。 As is clear from Table 6 above, the food samples (samples A to J) obtained by the method of the present invention may have a better texture than the comparative food samples (samples a to d). I understand.
実施例3〜19 下記第7表に示す各成分を第7表に示す割合で混合し
て得た混合物100部に水120部を加え、ミキサー(HOBART
社製M 50ミキサー)で、61rpmの速度で攪拌して15秒間
ずつ合計3回(45秒)混合し、混練して生地を作成し
た。Examples 3 to 19 120 parts of water was added to 100 parts of a mixture obtained by mixing the components shown in Table 7 below in the proportions shown in Table 7, and a mixer (HOBART
The mixture was stirred at a speed of 61 rpm with a mixer (M50 mixer manufactured by the company) and mixed 15 times each for a total of 3 times (45 seconds) and kneaded to prepare a dough.
この生地を麺帯機を用いて、24.0mm×36.0mm×1.3mm
(厚さ)の板状に成型し、直径2mm程度の孔を10数ケ所
あけて加熱真空乾燥機にて上部ヒーター200℃、下部ヒ
ーター120℃、10mmHgの条件で13分間減圧加熱乾燥し
て、本発明の高蛋白栄養調製食品試料を得た。Using a noodle band machine, this dough, 24.0mm × 36.0mm × 1.3mm
(Thickness) molded into a plate, drilled about 10 holes with a diameter of about 2 mm, and heated and dried under reduced pressure for 13 minutes at 200 ° C for the upper heater, 120 ° C for the lower heater, and 10 mmHg using a heated vacuum dryer. A high protein nutritionally prepared food sample of the present invention was obtained.
得られた食品の組成は第8表の通りである。 Table 8 shows the composition of the resulting food.
Claims (14)
質素材と動物性蛋白質素材との混合物を含む蛋白質素
材、 b)穀物及び/又は芋類粉末、及び c)水 を含有する生地から製造される蛋白質含量(対固形分)
40〜85重量%の高蛋白栄養食品であって、上記生地を成
形後減圧下に加熱して水分含量が約3重量%以下になる
迄乾燥して得られたものであることを特徴とする高蛋白
栄養食品。1. A protein material comprising a) a high vegetable protein material or a mixture of a high vegetable protein material and an animal protein material; b) a cereal and / or potato powder; and c) a dough containing water. Protein content produced (vs. solids)
40-85% by weight of a high protein nutritional food, characterized in that the dough is obtained by shaping the dough, heating it under reduced pressure and drying until the water content becomes about 3% by weight or less. High protein nutrition food.
記載の高蛋白栄養食品。2. A high protein nutritional food according to claim 1, wherein the water content is up to 2% by weight.
記載の高蛋白栄養食品。3. The high protein nutritional food according to claim 1, wherein the protein content is 60 to 70% by weight.
求項記載の高蛋白栄養食品。4. The high protein nutritional food according to claim 1, wherein the vegetable high protein material is soy protein powder.
〜90重量%の植物性蛋白質と40〜10重量%の動物性蛋白
質の割合となる植物性高蛋白質素材と動物性蛋白質素材
との混合物である請求項又は記載の高蛋白栄養食
品。5. The protein material according to claim 5, wherein the protein is 60% of the total protein.
The high protein nutritional food according to claim 1 or 2, which is a mixture of a high vegetable protein material and an animal protein material having a ratio of 90 to 90% by weight of vegetable protein and 40 to 10% by weight of animal protein.
記載の高蛋白栄養食品。6. The high protein nutritional food according to claim 1, wherein the vegetable protein is soy protein powder.
蛋白質含量が20〜30重量%である請求項記載の高蛋白
質栄養食品。7. The high protein nutritional food according to claim 1, wherein the vegetable protein content is 70 to 80% by weight and the animal protein content is 20 to 30% by weight.
の高蛋白栄養食品。8. The high protein nutritional food according to claim 1, wherein the cereal powder is corn powder.
素材が大豆蛋白粉、穀物粉末がスイートコーン粉末であ
る請求項又は記載の高蛋白質栄養食品。9. The high protein nutritional food according to claim 1, wherein the water content is 2% by weight or less, the vegetable high protein material is soy protein powder, and the cereal powder is sweet corn powder.
る請求項記載の高蛋白栄養食品。10. The high protein nutritional food according to claim 1, wherein the heat drying is performed under reduced pressure of 40 mmHg or less.
載の高蛋白栄養食品。11. The high protein nutritional food according to claim 11, wherein the pressure is 5 to 20 mmHg.
性蛋白質素材とを含有する蛋白質素材、 b)穀物及び/又は芋類粉末、及び c)水 を含有する生地を減圧下に加熱して水分含量が約3重量
%以下になる迄乾燥して蛋白質含量(対固形分)40〜85
重量%の高蛋白栄養食品を得ることを特徴とする高蛋白
栄養食品の製法。12. A dough containing a) a vegetable high protein material or a protein material containing the same and an animal protein material, b) cereals and / or potato powder, and c) a dough containing water under reduced pressure. And dried until the water content is about 3% by weight or less, and the protein content (based on solid content) is 40-85.
A method for producing a high-protein nutritional food, comprising obtaining a high-protein nutritional food by weight.
る請求項記載の方法。13. The method according to claim 1, wherein the heat drying is performed under reduced pressure of 40 mmHg or less.
記載の方法。14. The method according to claim 1, wherein the pressure is in the range of 5 to 20 mmHg.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP50202589A JP2729323B2 (en) | 1988-02-03 | 1989-02-01 | High protein nutrition food and its manufacturing method |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63-24704 | 1988-02-03 | ||
JP2470488 | 1988-02-03 | ||
JP50202589A JP2729323B2 (en) | 1988-02-03 | 1989-02-01 | High protein nutrition food and its manufacturing method |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2729323B2 true JP2729323B2 (en) | 1998-03-18 |
Family
ID=26362267
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Application Number | Title | Priority Date | Filing Date |
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JP50202589A Expired - Fee Related JP2729323B2 (en) | 1988-02-03 | 1989-02-01 | High protein nutrition food and its manufacturing method |
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JP (1) | JP2729323B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102369767B1 (en) * | 2020-12-02 | 2022-03-03 | 전남대학교산학협력단 | manufacturing method for high protein tofu confectionery |
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JPS5915615A (en) * | 1982-07-19 | 1984-01-26 | Honda Motor Co Ltd | Tappet valve mechanism with idle function in internal-combustion engine |
JPS5930068A (en) * | 1982-08-13 | 1984-02-17 | Nippon Telegr & Teleph Corp <Ntt> | System for measuring occupied frequency band width in high speed spectrum analysis |
JPS6229940A (en) * | 1985-07-31 | 1987-02-07 | Shuzo Nakazono | Production of pasty raw material for confectionery |
-
1989
- 1989-02-01 JP JP50202589A patent/JP2729323B2/en not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5915615A (en) * | 1982-07-19 | 1984-01-26 | Honda Motor Co Ltd | Tappet valve mechanism with idle function in internal-combustion engine |
JPS5930068A (en) * | 1982-08-13 | 1984-02-17 | Nippon Telegr & Teleph Corp <Ntt> | System for measuring occupied frequency band width in high speed spectrum analysis |
JPS6229940A (en) * | 1985-07-31 | 1987-02-07 | Shuzo Nakazono | Production of pasty raw material for confectionery |
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Publication number | Priority date | Publication date | Assignee | Title |
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KR102369767B1 (en) * | 2020-12-02 | 2022-03-03 | 전남대학교산학협력단 | manufacturing method for high protein tofu confectionery |
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