JP5049860B2 - Rice-like low-calorie food - Google Patents

Description

  The present invention relates to a rice-like low-calorie food using konjac as a material and a method for producing the same.

  In general, konjac is 96 to 97% water, and the main component is glucomannan when water is removed. Glucomannan is a kind of polysaccharide in which glucose and mannose are polymerized in a ratio of 2: 3 to 1: 2 and is also called konjac mannan. It is hardly digested in the human digestive tract and partially converted into fatty acids by intestinal microorganisms. It is converted and used.

  For this reason, konjac is known as a food suitable for human health in addition to the case where it is necessary to limit the calorie intake as a low-calorie food of 5 to 7 kcal per 100 g.

  As such a low-calorie food using konjac, as disclosed in Patent Document 1 previously filed by the applicant of the present application, pulverized konjac grains are 25 to 50% by weight, and rice is 20 to 40% by weight. % And a barley kneaded material containing 20 to 40% by weight of barley grains made of pressed wheat are known (Patent Document 1).

  Also known is a rice-like staple that is applied for diabetes or diet, in which 20 to 50% by weight of glutinous rice, less than 5% by weight of fragrant rice, and 40 to 100% by weight of granular konjac are mixed with 100% by weight of glutinous rice. (Patent Document 2).

  Furthermore, a cooked rice-like cooked food in which konjac grains having a minor diameter of about 2 to 7 mm, which have been processed into particles, are blended with rice and cooked is known (Patent Document 3).

Japanese Patent No. 3837321 JP-A-10-028554 Japanese Patent Laid-Open No. 06-217721

  However, the above-mentioned conventional konjac grain-containing rice cake-like food is a food product in which both konjac and glutinous rice are crushed or crushed into a paste, and the rice does not require a granular texture. However, it should be classified as moss.

The conventional rice-like food containing konjak grains described above is a mixture of granulated or granular konjac (gel) having the same size as that of rice grains (particle diameter of about several mm). It will be mixed with konjac particles that are slightly more elastic.
Therefore, if a user prefers low calories and mixes a large amount of konjac grains, a scent and a strong elasticity unique to konjac may be perceived when chewing.

In addition, when freezing granular konjac, the water contained in the gel condenses as ice crystals, but the fibers and proteins are concentrated and remain in a three-dimensional network. The konjac grains that have melted and lost water become sponge-like and have a rough texture.
For this reason, for example, konjac grains added to cooked rice such as gomoku rice could not maintain a suitable elastic texture once frozen.

  In addition, when adding a tea component to cooked rice, a means of mixing tea extracted with hot water with rice cooking water or adding tea leaves during cooking like a tea bowl has been taken, Such an embodiment has a problem in that the rice scent cannot be well preserved and the tea flavor is strengthened, so that the tea extracted with hot water is often bitter.

  Then, the subject of this invention solves the above-mentioned problem, and when making konjac into a low-calorie food by adding konjac to the rice, it makes it delicious with a natural texture that does not make the texture of konjac grains feel. That is.

  Moreover, when the low calorie food which added the konjac to the cooked rice is frozen, it does not become a sponge shape even if it thaws, and it is set as the cooked rice-like low calorie food which can always be eaten with the texture of a natural cooked rice.

  In addition, in the case of producing such a rice-like low-calorie food with a flavor of tea, it is produced so that the fragrance of tea can be well maintained and the bitterness of tea is hardly felt.

  In order to solve the above-described problems, in the present invention, a rice-like low-calorie food obtained by cooking a rice material comprising 40 to 70% by weight of paste-like konjac and 30 to 60% by weight of rice obtained by pulverizing konjac of food It was.

  In the cooked rice-like low-calorie food of the present invention configured as described above, the paste-like konjac that is obtained by finely pulverizing konjac is present so as to cover the surface of the rice, and does not feel konjac particles.

  The so-called “Nebari” made of starch and amino acids with the stickiness and flavor of rice leached mixes with the paste-like konjac and wraps the rice grains so that the surface of the rice grains is glossy and elastic. It becomes rice with a certain “mochimochi” texture. That is, it becomes a delicious cooked rice reinforced with the flavor and elasticity of rice, and a cooked rice-like food with reduced calories.

If the amount of the paste konjac is less than 40% by weight, an elastic texture cannot be obtained sufficiently, which is not preferable. Moreover, when the amount of pasty konjac is more than 70% by weight, the flavor of konjac tends to become too strong, which is not preferable. From such a tendency, more preferable blending amounts are 50 to 60% by weight of paste-like konjac and 40 to 50% by weight of rice.
Thus, even if the rice-like food of this invention likes low calories and mixes a lot of konjac grains, it becomes a rice-like food with a good texture and flavor.

In addition, the rice-like food of the present invention, when frozen, allows the water in the paste-like konjac to grow freely in the same way as freezing in a liquid. The other components are not concentrated to form a three-dimensional network fiber, and the pasty konjac can maintain a smooth texture even after thawing.
Therefore, the food of this invention is a cooked rice-like low-calorie food that can be eaten with a natural texture of cooked rice even if it is thawed after freezing.

  In order to further improve the food texture of the food of the present invention, a cooked rice material comprising 40 to 70% by weight of paste-like konjac, 15 to 30% by weight of glutinous rice, and 15 to 30% by weight of glutinous rice obtained by finely pulverizing konjac of the food. Can be made into a rice-like low-calorie food.

  The cooked rice-like low-calorie food of the present invention configured as described above has more preferable elasticity because the texture of the glutinous rice enhances the elasticity by using glutinous rice and glutinous rice as a predetermined compounding amount. It becomes rice with a certain “mochimochi” texture.

  In addition, when adding a tea component to such a rice-like low-calorie food, cooked rice material consisting of 40 to 70% by weight of paste-like konjac and 30 to 60% by weight of rice konjac is crushed. Then, it is preferable to employ | adopt the manufacturing method of the rice-like low-calorie food which consists of mixing powdered tea 10-40 weight part with respect to 100 weight part of obtained low-calorie foods.

  Thus, after cooking the cooked rice material, the powdered tea is mixed immediately after cooking, and the cooked rice-like low-calorie food is produced, so that the components of the tea are stained from the powder attached to the konjac paste covering the cooked rice. A relatively dark tea ingredient spreads over the surface of the rice grain. At that time, the rice-like low-calorie food is in a state where the aroma of tea is felt strongly and the bitterness of tea is hardly felt. Presumably, the cooked rice immediately after cooking is properly cooled when mixed with powdered tea, so that the tea component is extracted at a relatively low appropriate temperature of about 70 to 80 ° C.

  In addition, when rice is mixed with powdered tea in this way, the fiber of tea is also added, resulting in a healthy rice-like low-calorie food with more dietary fiber. Moreover, the rice-like low-calorie food of this invention becomes a food with improved storage stability due to the antioxidant component of catechins and its antibacterial properties.

  This invention is a rice-like low-calorie food prepared by cooking a paste-like konjac and a rice-cooking material consisting of a predetermined composition of rice, so that it is possible to reduce the calorie with konjac, and even if a considerable amount is added, There is an advantage that it becomes a delicious food with a natural texture and a flavor that does not give a unique texture.

  Moreover, when the low calorie food which added the konjac to the cooked rice is frozen, it does not become a sponge shape even if it thaws, and it becomes a cooked rice-like low calorie food that can be eaten with a natural rice texture.

  Furthermore, in the method of manufacturing by adding the flavor of tea, it can be maintained so that the aroma of tea can be well maintained and the bitterness of tea can be hardly felt, and the resulting rice-like low-calorie food has improved storage stability. There are advantages.

  In this invention, as mentioned above, the rice-like low-calorie food is produced by cooking a rice material consisting of 40 to 70% by weight of paste-like konjac and 30 to 60% by weight of rice.

  The konjac of the food used as a raw material is a well-known food containing konjac mannan present in Amorphophallus konjac belonging to the taro family and corms of the related species of the genus genus genus (konjac mackerel).

  Normally, to produce konjac for food, konjac powder or ginger pulverized product and hot water (55 ° C) are mixed thoroughly, and when it becomes pasty, lime milk (for example, 5 g of lime is added to 350 cc of water). ) Or a sodium carbonate aqueous solution, put in a mold box and let stand for 1 hour, cut out what was taken out, and add hot water (4 g of lime dissolved in 100 liters of hot water at 50 ° C.) Heat for 15-30 minutes, then transfer to fresh water to remove ash and obtain konjac of food.

  The pasty konjac used in the present invention can be manufactured using a well-known food machine such as a cooking mixer that can finely cut food konjac to less than 1 mm with a rotary blade or the like, and further finely pulverize or grind it. . Such a paste is preferably adjusted by pulverizing to such an extent that a granular feel is not felt in the mouth when a human eats.

  Usually, the particle size of the paste as such food may be less than 1 mm in particle size and about 500 μm or less in average particle size, and preferably has an average particle size of 50 to 200 μm so that the entire surface of cooked rice is easily coated. That is. Incidentally, if the particle diameter of soybean meal is referred to, an average particle size of 80 to 150 μm is preferable so that the texture is smooth, and if the average particle size is less than 80 μm, an extremely smooth texture paste is obtained.

  Moreover, the sticky rice or sticky rice used for this invention may employ | adopt suitably what can be obtained as the rice cereal of a foodstuff. In addition, among rice grains, sticky rice is sticky compared to sticky rice and can be crushed into a cocoon-like mass, and stored starch is mainly amylopectin.

The powdered tea used in the present invention is a powdered drinkable tea leaf containing at least catechins. The types of tea used are green tea (unfermented tea) such as sencha and hojicha, semi-fermented tea ( (Oolong tea), fermented tea (black tea), and the like may be used, and can be selected according to the taste and the like of the consumer's flavor.
Incidentally, the components shown in Table 1 are representative of the components of Sencha and their contents.

  As is clear from the green tea components and contents in Table 1, the water-soluble components of green tea are rich in antioxidant and antibacterial components such as catechins, flavonols, ascorbic acid (vitamin C), and saponins. .

  And the above-mentioned component adheres to the konjac paste which coat | covers rice grains by cooking rice-like material as mentioned above, Preferably it mixes with powdered tea immediately after cooking, and a rice-like low-calorie food is manufactured. Fully exudes from powdered tea, and a relatively dark tea component penetrates the surface of the cooked rice grains.

  Therefore, the preservability of cooked rice-like low-calorie foods is dramatically enhanced by antioxidant and antibacterial components compared to ordinary cooked rice. For example, in a room at 20 ° C., decay usually starts in 2 days (48 hours). It has been confirmed that cooked rice does not rot even after 3 days (72 hours) under the same conditions. From these results, it is considered possible to extend the shelf life of 24 hours or more at room temperature.

  When cooking rice using ingredients such as pasty konjac, glutinous rice, and glutinous rice, the amount of water required is less than the amount of water required for normal rice cooking, and the amount of water contained in konjac is less. do it.

Usually, it is considered that the amount of water is about 10% less than the required amount of water for cooking rice. Become.
In addition, rice cooking may be performed by boiling while heating in a state of being put in water, or can be cooked by steaming with heated steam (about 90 to 120 ° C.).

  The rice-like low-calorie food obtained in this way can be subjected to secondary cooking or secondary processing in the same manner as conventional rice, such as sushi rice, mixed rice such as vegetables and seafood, gomoku rice, It goes without saying that it can be secondarily cooked (processed) into nigiri rice, tea pickles, rice cakes, and other well-known foods.

  Furthermore, the cooked rice-like low-calorie food of this invention can be easily made into a bowl by simply wrapping it in a film for food packaging, or putting it in a similar bag and crushing it by hand. It can be easily used as a material for Japanese confectionery and can be said to be a high-value general-purpose material.

  A plate-shaped konjac, which is a commercially available food, was crushed as finely as possible into a paste using a cooking mixer, and 600 g thereof was mixed with 250 g of previously washed rice and 150 g of rice. This mixture was put in a rice cooker steamer and cooked by ripening for 30 minutes to obtain cooked rice-like food.

  The obtained cooked rice-like food has a favorable texture with a crunchy texture when eaten, and a plurality of panelists have evaluated that it is delicious with a natural texture that does not feel the texture of konjac grains.

  Moreover, even if the obtained cooked rice-like food was frozen in a home freezer and then heated in a microwave oven or thawed at room temperature, the texture did not change just after cooking, and was always eaten with a natural texture of cooked rice .

  Furthermore, although the obtained cooked rice-like food was reheated by adding twice the amount of water, it was made into a bowl shape, but a texture similar to that of ordinary cooked rice bowl was obtained. This rice bran was found to be about 17 kcal per 100 g, and it was found that the amount of heat of the rice cake obtained from ordinary cooked rice was about half that of 34 kcal.

  The rice-like food product obtained in this way does not feel konjac particles even though it contains a relatively large amount of konjac, and the rice “nebari” mixes with the paste-like konjac and wraps the rice grains. Therefore, it became a delicious cooked rice with gloss and elasticity on the surface of the rice grain, and a cooked rice-like food with reduced calories.

By mixing 30 g of powdered green tea (roasted tea or sencha) with 100 g of the rice-like low calorie food obtained in Example 1, a rice-like low-calorie food called “konjac tea rice” was obtained.
When the nutritional component of the obtained cooked rice-like low-calorie food was analyzed, the results shown in Table 2 below were obtained.

  As is apparent from the results in Table 2, the cooked rice-like low calorie food of Example 2 has a calorie value of 112 kcal per 100 g, which is extremely low compared to the heat value per 100 g of normal cooked rice of 160 kcal. It was confirmed that the rice-like food was calorie. Moreover, this was a delicious cooked rice-like food that did not feel konjac particles and had gloss and elasticity on the surface of the rice grain.

Claims (3)

A rice-like low-calorie food prepared by cooking a rice material consisting of 40 to 70% by weight of paste-like konjac having an average particle diameter of 50 to 200 μm and 30 to 60% by weight of rice, which is obtained by finely pulverizing food konjac. Rice-like low-calorie obtained by cooking a rice material consisting of 40-70 wt. Food. After cooking rice material consisting of 40 to 70% by weight of paste-like konjac with an average particle size of 50 to 200 μm and 30 to 60% by weight of rice pulverized konjac of food, 100 parts by weight of cooked low calorie food A method for producing a rice-like low-calorie food comprising mixing 10 to 40 parts by weight of powdered tea.