JP4976611B2 - Granular porous health food and use thereof - Google Patents

Description

【００４９】
以上の結果から明らかなように、本発明の粒状多孔質健康食品はご飯スープと組み合わせることにより美味しくて低カロリーの健康食として優れており、消化し易い流動食として利用することができる。
【００５０】
【発明の効果】
以上から明らかなように、米粉等の穀類、乾燥おから等のおから及びこんにゃく粉（こんにゃく精粉）又はこんにゃく糊を含有する混合物を粒状にゲル化させて得られるような本発明の粒状多孔質健康食品は、従来のこんにゃく製品特有の臭いと味が改善されて、簡単に周りの味と香りに一体化する等、組み合わせによって主食としても利用することができる。吸水性に富み各種スープと組み合わせて使用することができる。穀類として特に米を使用して、ご飯粒状の多孔質健康食品を製造し、これをご飯スープに混合すると、ご飯のうま味成分がご飯粒状多孔質健康食品に極めて良くしみ込み、程良く混ざり合い流動食としてそのままでも、また簡単な味付け程度で容易に食することができる。
【００５１】
このように、本発明品はこんにゃく成分、米粉等穀類、おから等を含み、特にご飯スープと組み合わせるとスープの味が粒状の消化の良い健康食品として健常者のみならず、また胃腸疾患者等の胃腸の消化に難がある者や栄養改善を求められる疾患者にとって、食べ易い食品として好適に利用することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention contains a novel granular porous health food, more specifically konjac ingredients such as those obtained from cereals such as rice, wheat and straw, okara and konjac flour, which are granulated by the action of the konjac ingredients ( More particularly, the present invention relates to a porous and water-absorbing health food that can be obtained by gelling into rice (granular rice) and a healthy liquid food using the same.
[0002]
[Prior art]
Konjac products (hereinafter sometimes referred to simply as “konjac”) are hardly digested and absorbed even when eaten, are gentle on the stomach and intestines, have low calories, and maintain a feeling of fullness. Is attracting attention as a natural health food. However, conventionally known konjac products have a strong gel, have a hard konjac odor, are hard to soak even when boiled, and remain difficult to eat with simple seasoning.
[0003]
There are already konjac products (hereinafter referred to as “grain konjac”) that are gelled, mixed with rice, cooked, and reduced in calories, but the above problem has not been improved only by changing the shape. Similarly, rice-like or rice-like foods have been proposed (see JP-A-6-197712, JP-A-6-225719, JP-A-6-315356, etc.). There was no one that resemble the taste and focused on the taste.
[0004]
In addition, a method for producing a porridge particularly suitable for diabetic patients by adding a water-soluble or water-absorbing dietary fiber bulk gel such as glucomannan or konjac mannan has been proposed (Japanese Patent Laid-Open No. 2000-50819). (See the Gazette.) However, it is hard to improve the crunchiness of the porridge and is contrary to the ease of swallowing of the porridge. Since it does not penetrate, the gel and moisture are separated, and there is a problem that the rice cake cannot be delicious.
[0005]
[Problems to be solved by the invention]
As is apparent from the above, the conventional konjac product has konjac as a main component, has a odor and taste peculiar to konjac, does not soak even when boiled, and is hard and elastic like rubber. The same was true for grain konjac. As described above, all of the conventional products have poor water absorption, and there is no food containing moisture in a well-balanced manner.
[0006]
On the other hand, it is not necessary to explain the konjac component in detail, and there is a great demand for health or beauty (diet etc.) to eat as deliciously as possible.
[0007]
Accordingly, there is a demand for a food that contains a konjac component and is porous, unlike a conventional konjac product, and can absorb more moisture especially when a liquid food is produced, and can be easily and tasty as a staple food anytime.
[0008]
The object of the present invention is a food that can be obtained from konjac flour rich in dietary fiber (also referred to as “konjac fine powder”), and is rich in porous, water-absorbing and delicious, especially as a staple food. The solution to the problems found in the conventional konjac products mentioned above, such as the solution of the above-mentioned conventional konjac products. The goal is to develop health foods that can be applied to liquid foods that can improve odor, etc., and provide a feeling of fullness and improve excessive intake of calories.
[0009]
[Means for Solving the Problems]
As a result of intensive studies to solve the above-mentioned problems, the present inventors have mixed at least cereals such as rice, wheat and straw, okara and konjac flour, and then mixed them well into a gel and granulated. The product was found to be porous and excellent in water absorption. For example, when mixed with soup, the components of the soup are absorbed and integrated in a short time, and unlike conventional konjac products, the gelation is weak and soft, there is no unique smell, and the taste of the soup is short. Based on these findings, we provide foods that are soaked and extremely delicious, have excellent taste and aroma, can be properly crunched, feel the tongue, and can be applied to staple foods by making the soup rice. The present invention has been completed. It is useful as a health food that can be abdomen because it can be deliciously served without the addition of salt.
[0010]
That is, this invention exists in the granular porous health food which can be used for a liquid food characterized by containing cereals, okara, and a konjac ingredient, and cereals (rice, wheat, rice bran, etc.) and okara. It is obtained by gelatinizing the mixture containing at least the konjac component which can be obtained from the konjac flour using the powder. In the present invention, dry okara is selected as the okara, and rice flour is selected as the cereal. In addition, konjac ingredients, rice flour, and dried okara so that the weight ratio in the dry state is 10 to 40: 5 to 100: 0.1 to 20 when converted to konjac flour when used as a konjac component. include. Furthermore, starch purified from cereals is not used.
[0011]
As for the konjac component used in the present invention, konjac flour or konjac paste can be used in the production stage, and any konjac component can be obtained from such konjac flour (konjac fine powder). Similarly, konjac koji and glucomannan, which is the main component thereof, can also be used and, of course, are included in the present invention.
[0012]
Examples of cereals used in the present invention include rice, wheat, rice bran, seeds, beans, and powders of these cereals in particular. In order to suppress the glutinous peculiar texture of konjac, and from the viewpoint of preventing water separation. Use of rice flour is more preferable because the texture is improved. Therefore, in this invention, rice flour is selected as cereals.
[0013]
On the other hand, processed cereal products are not preferred. Often used in the manufacture of konjac products, starch refined from cereals (eg, chestnut flour, corn starch) is used in place of the cereals used in the present invention, so that it can be dissolved during cooking and the product can become very thin. Because there is a problem, it is not preferable.
[0014]
The okara is not particularly limited as long as it is generally referred to as “okara”. Any okara obtained from the tofu production process can be used as the okara of the present invention. However, in the present invention, dry okara is used because dry okara has better taste penetration than normal okara . As the dried okara, it is possible to use one that has been quickly dried (about 3 seconds) so as not to burn with hot air of about 330 ° C. What was dried in this way has good taste soaking, and the amount used can be reduced compared to ordinary okara. Dry okara can also be prepared by vacuum drying.
[0015]
Regarding the content ratio of both the cereal and okara used in the present invention and the konjac component, when converted to konjac flour when used as a konjac component, konjac flour (1 liter of water or hot water) Konjac flour): Cereals, especially rice flour: Okara (by weight ratio in dry state) 10-40 g: 5-100 g: about 0.1-20 g, more preferably 15 g-25: 20-50 g: 1-5 g It is good to use it to the extent. When cooked rice is used as okara or rice containing normal moisture instead of dried okara, it may be used in an amount equivalent to the dried okara or rice flour in the dry state. In this case, it is necessary to separately convert the moisture to be 1 L as a whole.
[0016]
Similarly, the amount used in the case of using konjac paste can also be calculated by converting it into konjac powder and substantially corresponding to its coagulation action.
[0017]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below. The granular porous health food of the present invention is a porous and solidified food containing at least cereals and okara and a konjac component that can be obtained from konjac flour. When combined with various soups, the taste of the soup is extremely good, especially by replacing the soup with a rice taste (rice soup described later), which can be eaten every day without getting tired, and a low-calorie health food with less burden on the digestive system Therefore, it can be suitably used not only for healthy individuals but also for those who have difficulty in digestion of the gastrointestinal tract, such as those with gastrointestinal diseases, and those with diseases requiring improvement in nutrition. In the present invention, dry okara is selected as the okara, and rice flour is selected as the cereal. In addition, when converted to konjac flour when used as a konjac component, rice flour and dried okara konjac component, the weight ratio in the dry state is 10 to 40: 5 to 100: 0.1 to 20 It is. Furthermore, starch purified from cereals is not used.
[0018]
(Manufacture of granular porous health food)
We will explain rice powder as cereal, dried okara as okara, konjac fine powder as konjac ingredient, mainly for the case of producing granular porous health food, but it shows a representative example, The present invention is not limited in any way.
[0019]
10 to 40 g, more preferably 15 to 25 g, and preferably 5 to 100 g, more preferably 20 to 50 g of rice flour, and preferably dried okara for 1 L of water (hot water is acceptable). A mixture containing at least 0.1 to 20 g, more preferably 1 to 5 g, is mixed and stirred well. When the viscosity is moderately increased, the mixture is preferably swelled for 30 minutes to 20 hours, more preferably 1 to 2 hours.
[0020]
The ingredients (cereals, okara and konjac ingredients, etc.) can be mixed by dissolving all kinds of ingredients to be mixed in water at one time, and mixing them in water or hot water step by step in any order. You can also Each material can be separately dissolved in water and mixed. As long as the object of the present invention is not hindered, other food components can be added to the mixed material in addition to the essential components of water and cereals, okara and konjac.
[0021]
There is no particular difficulty in producing the granular porous health food of the present invention, and the composition ratios of the components are greatly different, but the method of gelling, that is, after applying konjac flour or konjac paste, is commonly used. What is necessary is just to attach to the manufacturing method of a product, especially the manufacturing method of a granular konjac. In general, mix rice flour and okara well in water, add konjac flour to this, mix well and swell, mix with calcium coagulant such as calcium hydroxide if necessary, and extrude into hot water to form granular or What is necessary is just to solidify in the shape of rice.
[0022]
Compared to the production of conventional konjac products, the konjac powder can be used in a small amount, and as a result, the texture, water absorption and odor are remarkably improved.
[0023]
It is easy to use konjac flour swollen with water, but instead of konjac flour, you can also use konjac koji, in which case you can use konjac koji as raw material. it can. In that case, when referring to the preferred use ratio regarding the konjac flour, it is preferable to correspond to the amount of konjac meal used in terms of konjac flour.
[0024]
The water contained in the present invention may be simple water (tap water or the like), but alkaline water such as alkali ion water (pH value of about 7 to 11, preferably about 7.5 to 10) can be used. In order not to affect the compatibility of the alkaline food and the reaction of the coagulant, it is preferable to use alkaline water.
[0025]
The coagulant such as calcium hydroxide can be dissolved in water (or hot water) that dissolves the konjac powder etc. in advance, or can be dissolved in a small amount of water (or hot water) and the mixture afterwards. It can also be added and mixed. In addition, a coagulant may be dissolved in hot water that solidifies the mixture. Of course, these can be added and used in combination.
[0026]
Usually, when calcium hydroxide is used as a coagulant, preferably about 1 to 40 g, more preferably about 2.5 to 20 g is dissolved in a small amount of water (hot water is acceptable) with respect to 100 g of konjac fine powder. After the mixture swells for a certain period of time, it may be added and mixed.
[0027]
Although there is no restriction | limiting in particular in the calcium hydroxide to be used, The thing provided for edible is preferable. From the viewpoint of safety, it is necessary to use high-purity calcium hydroxide with few impurities. A coagulant other than calcium hydroxide can also be used in terms of producing the granular porous health food of the present invention by coagulation.
[0028]
The mixture obtained as described above may be extruded into hot water at about 60 to 95 ° C. in a granular form, preferably rice, and solidified by heating for about 3 minutes to 1 hour. What is necessary is just to select a heating time suitably with the temperature of hot water, the state of the mixture used as a raw material, etc. The mixture can also be extruded into hot water in the above temperature range in the form of threads, solidified and then cut into granules, preferably rice granules.
[0029]
The granular food solidified in this manner can easily remove the odor of konjac and the coagulant (alkali component) when exposed to water (or hot water). Moreover, it can also neutralize with edible acids etc., such as a citric acid, as needed.
[0030]
With regard to the material of the mixture, a product with a smaller amount of konjac fine powder used is softer, and a product with a good throat can be produced. Rice flour also has an effect of preventing the product from watering and hardening during the pressurization and heat sterilization described later or over time. As described above, cooked rice can be used in place of rice flour, but the amount used in that case is preferably adjusted so as to be in the preferred range described in the dry state. Okara is useful for the production of porous and water-absorbing products, and it removes the odor and clotting agent peculiar to konjac. For example, when mixed with soup, the soup tastes and smells. It is particularly important because it has the function of finishing the food with a sense of unity.
[0031]
Regarding the swelling time of the mixture, if it is too short, coagulation becomes incomplete, and water separation increases or sticks together during heat sterilization, which is not preferable. Moreover, since there exists a tendency for food texture to become hard when too long, it is necessary to select suitable time.
[0032]
(Manufacture of healthy liquid food)
When the granular porous health food is mixed with various soups, the soup taste is moderately absorbed and suitable as a liquid food, but when the rice granular porous health food is mixed with rice soup, it can be eaten as a staple food. A healthy liquid food can be produced. As for the granular porous health food used in such a rice-flavored soup, rice (rice flour, cooked rice, etc.) is preferably used as the cereal as the ingredient, and the shape of the rice-like porous food Health food is preferably employed.
[0033]
About the ratio (weight) of the granular porous health food which occupies for the obtained whole liquid food, Preferably it is good to adjust so that it may become about 10-60%, More preferably, it may be about 20-50%.
[0034]
(Manufacture of rice soup)
The rice soup to be used in the present invention is not particularly limited as long as the rice is dissolved in water. In particular, the rice soup obtained by pulverizing rice and adding it to rice (rice, crushed rice, etc.) at least one stage before, after and after pulverization is glossy, transparent, and fragrant. Etc. are more preferable. More specifically, it is as follows.
[0035]
Cooked rice may be used for the rice, and water (or hot water) is added to the cooked rice and the rice is pulverized with a mixer or the like. The ratio (weight) of rice and water is preferably 1: 1 to 1:40, more preferably 1: 4 to 1: 9. When water is added, water may be added at once, or the remaining amount may be added at the stage of mixing with the granular porous health food after preparing a thick soup. When the rice soup is mixed with the granular porous health food and sterilized under pressure and heat as it is, the finished viscosity of the soup may be significantly reduced. In this case, prior to pressurization and heat sterilization, once the rice, rice soup, both or the entire liquid food (such as a mixture of rice soup and granular porous health food), preferably at most 15 ° C. (15 ° C. or lower) More preferably, cooling to 5 to 10 ° C. for a certain period of time, for example, about 2 hours, can prevent the above viscosity reduction.
[0036]
Since the “finished viscosity” and “cooling time for preventing viscosity reduction” are influenced by the degree of pulverization of rice and the temperature before cooling, conditions are set so that the viscosity is optimized. This condition setting can be easily found by a preliminary experiment or the like.
[0037]
The liquid food obtained in this manner may be sterilized by heating under pressure in a container package, preferably a transparent or light-shielded bag, canned, bottled, or the like. This sterilization treatment enables long-term storage at room temperature.
[0038]
The liquid food obtained as described above can be eaten as it is as a staple food without being particularly seasoned by simply warming it. You can also eat it with your favorite seasoning, such as pickles or boiled sardines.
[0039]
When seasoning in advance, a seasoning or a spice can be added at the stage of mixing the rice soup and the rice granular porous health food. Furthermore, you may mix | blend various ingredients, such as meat, vegetables, fruits, and seafoods suitably.
[0040]
【Example】
Next, based on an Example and a comparative example, this invention is demonstrated in detail.
[0041]
(Example 1) Production of granular rice food 30L of konjac fine powder, 540g of konjac flour, 1200g of rice flour and 60g of dried okara were mixed, and when this was mixed well, the viscosity was moderately increased for about 1 hour and 30 minutes. Swelled. About 10% of water (aqueous water) in which 2% by weight of calcium hydroxide was dissolved was added to the resulting mixture and kneaded.
[0042]
The kneaded mixture was passed through a machine for producing granulated konjac, extruded into hot water at 80 ° C., and coagulated into rice grains. The rice granular porous health food thus obtained was exposed to 200 L of hot water and 200 L of water once each to remove the coagulant (calcium hydroxide = alkali component). Next, 20 g of citric acid was added to neutralize the remaining alkali.
[0043]
(Example 2) Manufacture of fluid health food After adding warm water (30-40 ° C) to cooked rice in a ratio of 1: 2.5 and pulverizing the rice with a mixer, the temperature is 5-10 ° C for 2 hours. A rice soup was prepared by cooling. The obtained soup was mixed with water and the above-described rice granular porous health food in a ratio of 3.5: 1.5: 5.
[0044]
The obtained mixture was put in a retort packaging (laminated three-side sealed bag for 1 kg manufactured by Enko Co., Ltd.), and this was sterilized under pressure and heat to produce a fluid health food.
[0045]
The liquid food produced as described above was put in a rice cup and heated with a microwave to eat. There was no konnyaku-specific taste, smell, etc., and instead, the umami and aroma of rice were integrated, making it smoother, easier to eat, and extremely delicious.
[0046]
The flavor of the rice was alive, and it did not use any salt or other seasonings, but it was delicious and low in calories and had a good stomach. Furthermore, when pickles and boiled fish were added to this, it was made even more delicious. As for heating, it is naturally possible to warm the pan by normal heating.
[0047]
Next, based on the 4th edition Japanese food standard composition table, the nutritional component (vs. 100 g) was analyzed. The results are as shown in Table 1 below.
[0048]
[Table 1]

[0049]
As is clear from the above results, the granular porous health food of the present invention is excellent as a delicious and low-calorie health food when combined with rice soup, and can be used as a liquid food that is easy to digest.
[0050]
【Effect of the invention】
As is apparent from the above, the granular porous material of the present invention is obtained by granulating a mixture containing cereals such as rice flour, okara such as dried okara and konjac flour (konjac fine powder) or konjac paste. Quality and health foods can be used as staple foods in combination, with the odor and taste peculiar to conventional konjac products improved and easily integrated into the surrounding taste and aroma. Rich in water absorption and can be used in combination with various soups. When rice is used as a cereal and a rice-like porous health food is produced and mixed with rice soup, the umami component of rice soaks into the rice-grained porous health food very well and mixes and flows moderately. It can be easily eaten as it is or as a simple seasoning.
[0051]
Thus, the product of the present invention contains konjac ingredients, cereals such as rice flour, okara, etc. Especially when combined with rice soup, the soup has a granular taste and good digestible health food as well as healthy people, and those with gastrointestinal diseases It can be suitably used as an easy-to-eat food for those who have difficulty in digesting the gastrointestinal tract and those who are in need of improved nutrition.

Claims (8)

When the konjac component, rice flour and dried okara are converted into konjac flour when used as the konjac component, the weight ratio in the dry state is 10 to 40: 5 to 100: 0.1 to 20 In order not to use starch refined from cereals and to solidify into granular or rice form, mix rice flour and dried okara into water, add konjac flour to this, mix and swell, and mix coagulant A granular porous health food characterized by the above .   The health food according to claim 1, which has water absorption.   The health food according to claim 1, wherein the granule is a rice granule.   A healthy liquid food comprising the health food according to claim 1. The liquid food of Claim 4 containing rice soup. The liquid food according to claim 5 , wherein the rice soup is obtained by pulverizing rice and adding it to the rice at least one stage before, after and after the pulverization. The liquid food according to claim 6 sterilized under pressure and heat. The liquid food according to claim 6, wherein at least one of the rice, the rice soup and the liquid food is sterilized by heating after being cooled to 15 ° C at the highest.