JP5054076B2 - Dietary fiber-containing food and method for producing the same - Google Patents

Description

  The present invention relates to a dietary fiber-containing food and a production method that can be taken naturally in daily meals, can reduce calories, and contribute to the provision of physiological effects.

  In recent years, dietary fiber, a component that is not degraded by human digestive enzymes, has attracted attention from a nutritional and preventive medical standpoint. As a physiological effect of dietary fiber, it has been found that, for example, it has an effect of suppressing an increase in blood glucose level, an effect of suppressing an increase in cholesterol, an effect of increasing good bacteria in the intestine, an effect of promoting absorption of minerals, and the like. Dietary fiber is roughly classified into water-soluble dietary fiber and insoluble dietary fiber. As the former dietary fiber, for example, pectin contained in fruits and vegetables, glucomannan contained in konjac and the like, fucoidan contained in seaweed, and the like are known. As the latter dietary fiber, fiber constituting a cell wall of a plant, chitosan contained in a crustacean shell, glucan contained in a fungus, and the like are known.

  By the way, as a tendency in the current food and drink, there is a reduction in calories contained in food. Since high-calorie foods are regarded as the cause of obesity and adult diseases, research and development are being carried out to reduce calories even when eating a normal diet. If we can provide food materials and ingredients with high dietary fiber content from the viewpoint of reducing caloric content of food, meals mainly made from dietary fiber will be possible, and more active calorie reduction will be possible. The nutritional and physiological useful functions of dietary fiber are expected to increase the effect of preventing obesity and lifestyle-related diseases such as hypertension and hyperlipidemia.

  Conventionally, the foodstuff containing the dietary fiber shown by patent documents 1-3 is known. Patent Document 1 discloses a rice calorie additive containing finely divided cellulosic material, edible gum, protein, and starch (see claims). Patent Document 2 discloses a puffed food mainly composed of water-insoluble dietary fibers such as cellulose and starchy substances such as potato starch. Cited Document 3 relates to a rice-like food that is formed into a pellet that can be eaten as it is by mixing 22% by mass of starch, 20% by mass of dextrin, 2% by mass of pectin, 2% by mass of cellulose, and 54% by mass of water. Disclose.

Japanese Patent Laid-Open No. 5-76299 JP 60-156361 A JP-A-6-46773

  However, the roasted rice additive for rice disclosed in Patent Document 1 imparts dietary fiber to normal cooked rice by adding it during rice cooking. That is, although the intake of dietary fiber can be increased, it does not reduce the amount of meal itself, and does not contribute to the reduction of meal calories. Cited Document 2 is a food containing dietary fiber, but requires an expansion process, and is mainly eaten as a side meal or snack. That is, although the intake of dietary fiber can be increased, it does not reduce the total amount of meal itself, and does not contribute to reducing the calorie of the meal. In addition, they cannot be taken naturally in daily meals. In Cited Document 3, since cellulose is added to obtain a rice-like cloudy appearance, the amount of dietary fiber is not sufficient, and cellulose does not contribute to the reduction of calorie in the meal.

  The object of the present invention is to provide a dietary fiber-containing food that can be taken naturally in daily meals, that can reduce calories and contribute to the provision of physiological effects, and a method for producing the same. There is.

In order to achieve the above object, the dietary fiber-containing food of the invention according to claim 1 comprises 35 to 65% by mass of dietary fiber (excluding sodium alginate and curdlan), 20 to 53% by mass of starch, and sodium alginate. 2 to 20% by weight of at least one polysaccharide selected from curdlan and 3 to 15% by weight of water, and the dietary fiber contains at least one selected from oat fiber and wheat bran Including, brown rice color .

The invention according to claim 2 is the dietary fiber-containing food according to claim 1 , wherein the dietary fiber-containing food is selected from a granular form, a powder form, a noodle form, a thin plate form, a plate form, a pellet form, and a macaroni form It is formed into at least one kind of shape.

The invention described in 請 Motomeko 3, in dietary fiber-containing food product according to claim 1 or claim 2, wherein the dietary fiber content of the water-soluble dietary fiber to 10% by weight of the dietary fiber-containing foods It is characterized by being.

The invention according to claim 4 is the dietary fiber-containing food according to any one of claims 1 to 3 , wherein the dietary fiber-containing food is mixed with at least one selected from millet and rice. It is characterized by that.

Invention of Claim 5 is a dietary fiber (except sodium alginate and curdlan) containing at least 1 sort (s) chosen from an oat fiber and wheat bran in the manufacturing method of the dietary fiber containing food of Claim 1 A solid raw material containing 36 to 76% by weight of starch, 21 to 62% by weight of starch, and 2 to 24% by weight of at least one thickening polysaccharide selected from sodium alginate and curdlan, and 100 parts by weight of the solid raw material hand, to obtain a mixture by kneading the water 5 to 150 parts by weight, then the mixture was formed shape, characterized by drying.

Invention of Claim 6 is the manufacturing method of the dietary fiber containing foodstuff of Claim 5 , The mixture which knead | mixed the said solid raw material and 5-45 mass parts water with respect to 100 mass parts of this solid raw material. Is formed by an extruder and dried.

The invention of claim 7 is a method of manufacturing a dietary fiber-containing food product according to claim 5, and the solid material, with respect to the solid material 100 parts by weight, the mixture obtained by kneading the water 50 to 150 parts by weight Is formed by extrusion molding or stirring granulation and dried.

  ADVANTAGE OF THE INVENTION According to this invention, the dietary fiber containing foodstuff which can be ingested naturally in a daily meal, can reduce calories, and can contribute to provision of a physiological effect, and its manufacturing method can be provided. .

Hereinafter, the embodiment which actualized the dietary fiber containing foodstuff of the present invention is described.
The dietary fiber-containing food of the present embodiment is 35 to 35% of dietary fiber (excluding sodium alginate and curdlan. Hereinafter, dietary fiber in dietary fiber-containing food has a configuration excluding sodium alginate and curdlan). 65% by mass, 20-53% by mass of starch, 2-20% by mass of at least one thickening polysaccharide selected from sodium alginate and curdlan, and 3-15% by mass of water.

  Dietary fiber is the main component of dietary fiber-containing foods and contributes to the reduction of food calories. In addition, dietary fiber has physiologically useful functions, for example, a blood glucose level increase suppressing effect, a cholesterol increase suppressing effect, an intestinal good bacteria increasing effect, and a mineral absorption promoting effect. The continuous intake of dietary fiber can enhance the effect of preventing obesity and lifestyle-related diseases such as hypertension and hyperlipidemia.

  Dietary fiber refers to a component that is not degraded by human digestive enzymes, and any of chemically synthesized synthetic dietary fiber, semi-synthetic dietary fiber, or naturally occurring dietary fiber may be used. It is roughly classified into water-soluble dietary fiber and insoluble dietary fiber. Examples of the former dietary fiber include pectin contained in fruits and vegetables, glucomannan contained in konjac, etc., fucoidan contained in seaweed, agarose (agar) and gum, and hydrolysis of insoluble dietary fiber Things. Examples of the hydrolyzate of insoluble dietary fiber include indigestible dextrin obtained by hydrolyzing corn starch and potato starch, and guar gum hydrolyzate obtained by hydrolyzing guar gum. Examples of the latter dietary fiber include fiber constituting the cell wall of plants, chitin and chitosan contained in shells of shellfish, and glucan contained in fungi.

  As a naturally-derived dietary fiber, it can select from the well-known raw material containing the dietary fiber mentioned above suitably. Examples of naturally derived insoluble dietary fiber include oat fiber (fiber), wheat bran, barley fiber, corn fiber, apple fiber, potato fiber, and sugarcane fiber. Among these dietary fibers, it is preferable to use oat fibers and wheat bran that can make the dietary fiber-containing food brown brown.

  Content of the dietary fiber in the said dietary fiber containing foodstuff is 35-65 mass%, Preferably it is 38-55 mass%, More preferably, it is 40-50 mass%. When the content of dietary fiber is less than 35% by mass, it cannot contribute to the reduction in calorie of the food, and the effect of improving physiologically useful functions decreases. On the other hand, when the content of dietary fiber exceeds 65% by mass, the texture and taste are reduced.

  Content of the water-soluble dietary fiber in the said dietary fiber containing foodstuff becomes like this. Preferably it is 10 mass% or less, More preferably, it is 7 mass% or less. When content of water-soluble dietary fiber exceeds 10 mass%, there exists a possibility of inhibiting the gelatinization of the dietary fiber containing foodstuff by the thickening polysaccharide mentioned later.

  Starch is blended in order to impart the texture and taste of dietary fiber-containing foods. Examples of the starch include cereal starch, potato starch, legume starch, wild grass starch, stem stalk starch, and modified starches thereof (modified starch). More specifically, corn starch, tapioca starch, potato starch, sweet potato starch, sago starch, and modified starches thereof may be mentioned. Modified starch is derivatization treatment such as etherification, esterification, grafting, etc., decomposition treatment such as roasting, enzyme modification, oxidation, acid treatment, alpha conversion, granulation treatment, and porosification. This means that the original physical properties of starch are artificially changed by applying such processing.

  Content of the starch in the said dietary fiber containing foodstuff is 20-53 mass%, Preferably it is 30-50 mass%, More preferably, it is 35-45 mass%. When the starch content is less than 20% by mass, the texture and taste of the dietary fiber-containing food are lowered. On the other hand, if the starch content exceeds 53% by mass, the dietary fiber content in the dietary fiber-containing food is reduced, which impedes achievement of the objectives of reducing the calorie of the food and imparting physiological functions. The effect cannot be achieved.

  At least one thickening polysaccharide selected from sodium alginate and curdlan is blended to gel the dietary fiber-containing food and improve moldability and texture. Sodium alginate has a property of gelling when immersed in a calcium solution (for example, calcium chloride solution). Therefore, when using sodium alginate as a thickening polysaccharide, a dietary fiber containing foodstuff can be gelatinized by immersing the raw material mixture containing sodium alginate in a calcium solution. Curdlan has the property of gelling when heated. Therefore, when using curdlan as a thickening polysaccharide, a dietary fiber containing foodstuff can be gelatinized by heating the raw material mixture containing curdlan. Gelled sodium alginate and curdlan are stable in gelling structure against heat, for example cooking heat. When thickening polysaccharides other than sodium alginate and curdlan are used, when the dietary fiber-containing food after drying is heated, the gel structure may collapse. Thereby, there exists a possibility of causing the fall of food texture and the outflow of a structural component.

  Content of the said thickening polysaccharide in the said dietary fiber containing foodstuff is 2-20 mass%, Preferably it is 3-13 mass%, More preferably, it is 4-10 mass%. When content of thickening polysaccharide is less than 2 mass%, a dietary fiber containing foodstuff cannot fully be gelatinized. On the other hand, when the content of the thickening polysaccharide exceeds 20% by mass, the texture becomes hard and the taste may be lowered.

  Water is blended for kneading the solid raw material during production. The content of water in the dietary fiber-containing food is 3 to 15% by mass, preferably 5 to 10% by mass, and more preferably 6 to 9% by mass. When the content of water in the dietary fiber-containing food is less than 3% by mass, the drying time of the dietary fiber-containing food becomes longer, leading to an increase in cost. On the other hand, when the content of water in the dietary fiber-containing food exceeds 15% by mass, an environment in which bacteria are likely to propagate due to an increase in water activity, and individual molded products after molding are likely to adhere to each other. In addition, long-term storage may not be possible.

  Although the shape of a dietary fiber containing foodstuff is not specifically limited, For example, granular form, powder form, noodle form, thin plate form, plate form, pellet form, and macaroni form are mentioned. These shapes can be appropriately selected depending on the intended meal method or cooking method.

  The appearance of the dietary fiber-containing food is not particularly limited, but is preferably brown rice color. The brown rice color means that the rice is colored with respect to white rice, and more specifically, gray, beige or light brown. By making the appearance of the dietary fiber-containing food brown brown, it is possible to impart the design of foods rich in dietary fiber, for example, foods rich in fiber such as brown rice.

Next, the manufacturing method of the dietary fiber containing foodstuff of this embodiment is demonstrated.
In the method for producing a dietary fiber-containing food according to the present embodiment, a step of preparing a raw material mixture is first performed by kneading a solid raw material and water. A solid raw material shows components other than the water | moisture content of the dietary fiber containing foodstuff mentioned above. The compounding quantity of each component in a solid raw material is suitably adjusted according to content of each solid raw material in the dietary fiber containing foodstuff finally obtained. Specifically, 36 to 76% by mass of the above-mentioned dietary fiber, 21 to 62% by mass of starch, and 2 to 24% by mass of at least one thickening polysaccharide selected from sodium alginate and curdlan are mixed. Is obtained.

  Water is blended in an amount of 5 to 150 parts by mass with respect to 100 parts by mass of the solid raw material when kneaded with the solid raw material. When the compounding quantity with respect to the solid raw material of water is less than 5 mass parts, a solid raw material cannot fully be knead | mixed. When the compounding quantity with respect to the solid raw material of water exceeds 150 mass parts, shaping | molding becomes difficult because the viscosity of the mixture with which water and the solid raw material were mixed falls. Moreover, when a raw material mixture is shape | molded by an extruder, Preferably 5-45 mass parts, More preferably, 20-35 mass parts is mix | blended with respect to 100 mass parts of said solid raw materials. By defining the blending amount of water within such a range, the moldability by the extruder can be further improved. Moreover, when a raw material mixture is shape | molded by extrusion molding or stirring granulation, Preferably it is 50-150 mass parts with respect to 100 mass parts of said solid raw materials, More preferably, 80-120 mass parts is mix | blended. By defining the amount of water in such a range, the moldability by extrusion molding or stirring granulation can be further improved.

  Next, the raw material mixture is formed into a predetermined shape and dried. The shape to be molded is not particularly limited, and examples thereof include granule, powder, noodle, thin plate, plate, pellet, and macaroni. Although it does not specifically limit as a shaping | molding method, For example, the extruder method, the extrusion molding method, and the stirring granulation method are mentioned. By using an extruder, the expansion treatment can be performed simultaneously with the molding or after the molding. The raw material supplied to the extruder is kneaded with a screw in a barrel maintained at high temperature and high pressure, and then extruded from a die. At this time, by extruding from the barrel under high pressure to a low pressure of atmospheric pressure or lower, the moisture in the raw material rapidly expands, and as a result, the food of the expanded embodiment is obtained. In addition, foodstuffs can be shape | molded in various shapes by changing the shape of die | dye.

  The drying treatment method can be performed with a known drying apparatus. Examples of the drying device include a fluidized bed dryer, a shelf dryer, and a belt dryer. By performing the drying treatment, the water content in the food fiber-containing food finally obtained is adjusted to 3 to 15% by mass.

The effects exhibited by this embodiment will be described below.
(1) The dietary fiber-containing food of the present embodiment comprises 35 to 65% by mass of dietary fiber, 20 to 53% by mass of starch, 2 to 20% of at least one thickening polysaccharide selected from sodium alginate and curdlan. %, And 3 to 15% by mass of water. Therefore, it can be taken naturally in daily meals, calories can be reduced, and a physiological function derived from dietary fiber can be obtained.

  (2) Preferably, at least one kind selected from oat fiber, wheat bran, barley fiber, corn fiber, apple fiber, potato fiber, and sugarcane fiber is used as dietary fiber. Therefore, brown rice color can be imparted to the dietary fiber-containing food. Moreover, since it is a dietary fiber derived from a natural material, it can be safely applied to food.

  (3) Preferably, the dietary fiber-containing food is molded into at least one shape selected from granular, powder, noodle, thin plate, plate, pellet, and macaroni. Therefore, it can be easily applied to various cooking fields, and dietary fiber-containing foods can be easily ingested as staple foods or side dishes.

(4) Preferably, the dietary fiber-containing food has a brown rice color. Therefore, the designability of foods rich in dietary fiber, for example, foods rich in fiber such as brown rice can be imparted.
(5) Preferably, as for the said dietary fiber, content of the water-soluble dietary fiber in the said dietary fiber containing foodstuff is 10 mass% or less. Therefore, the gelatinization inhibitory effect by water-soluble dietary fiber can be reduced.

In addition, you may change the said embodiment as follows.
-The cooking method of the dietary fiber containing food of the said embodiment is not specifically limited, It can eat by the well-known cooking method of a general starch containing food, for example, rice cooking, boiling, steaming, and baking.

  -The dietary form of the dietary fiber-containing food of the above embodiment is not particularly limited, and may be eaten as it is as a staple food or may be mixed with other ingredients. For example, when it shape | molds to a granule, you may eat by cooking with a cereal and / or rice. Therefore, by cooking the mixture, it can be easily ingested as a staple food.

  Examples of the rice mixed with the dietary fiber-containing food include brown rice, germinated brown rice, white rice, and non-washed rice. Among these, it is preferable to use non-washed rice. By mixing with non-washed rice, it is not necessary to wash the rice and can be taken more easily.

  The dietary fiber-containing food of the above embodiment is within the range not impairing the effects of the present invention, such as food additives, for example, monosaccharides such as glucose, disaccharides such as sucrose, fructose, and lactose, Sweeteners such as saccharides, stevia, aspartame, and sugar alcohol, sour agents, fragrances, pigments, stabilizers, vitamins, amino acids, various minerals, and fats and oils such as vegetable oils and animal fats Also good.

Although the test example is given below and the embodiment is described more specifically, the present invention is not limited to these.
Example 1
45% by weight starch, 45% by weight oat fiber as insoluble dietary fiber, 2% by weight indigestible dextrin (Nutriose, manufactured by Rocket Japan) as water-soluble dietary fiber, 3% by weight glucomannan, and thickening polysaccharide A solid raw material was prepared by mixing 5% by mass of sodium alginate. Next, 120 parts by mass of water was added to 100 parts by mass of the solid raw material, kneaded well, and then molded by an extrusion granulator to obtain granules (length 3 mm × diameter 1 mm). The molded granule is immersed in a 1% calcium lactate solution, gelled, and then dried in a fluidized bed dryer, whereby the dietary fiber-containing food of Example 1 has a dietary fiber content of 47.0% by mass and starch. They were 42.7 mass%, sodium alginate 4.8 mass%, and water 5 mass%. The molded product was close to a light brown cylindrical shape, and was a particle having very good fluidity without adhesion between the particles.

(Production Example 1)
50 g of the dietary fiber-containing food of Example 1 and 180 g of minced meat were mixed, and hamburger was prepared with 1/4 onion, 1 egg and an appropriate amount of flour. Finally, water was put into the frying pan and steamed. The texture and taste were also good. About 22g of dietary fiber can be ingested.

(Example 2)
40% by weight of processed starch, 23% by weight of oat fiber and wheat bran as insoluble dietary fiber, 5% by weight of indigestible dextrin (Nutriose, manufactured by Rocket Japan) as water-soluble dietary fiber, and as thickening polysaccharide A solid raw material was prepared by mixing 9% by mass of sodium alginate. Next, 85 parts by mass of water was added to 100 parts by mass of the solid raw material, kneaded well, and then extruded into a samen shape with an extrusion granulator to obtain a molded product having a length of about 5 cm. The molded product was immersed in a 2% calcium lactate solution, gelled, and then dried with a shelf dryer, to obtain a dietary fiber-containing food of Example 2. The dietary fiber-containing food of Example 2 was 46.0 mass% dietary fiber, 36.4 mass% starch, 8.2 mass% sodium alginate, and 9 mass% moisture. The molded product had a slightly brown curled macaroni shape, and the molded product did not adhere to each other, and the fluidity was very good.

(Production Example 2)
160 g of the dietary fiber-containing food of Example 2 is poured into hot water, boiled, and then drained. 60 g of low calorie mayonnaise, boiled egg and loin ham were added and seasoned with salt pepper, lemon juice, etc. to prepare a macaroni-style salad. The texture and taste were also good. A total of about 71 g of dietary fiber can be ingested.

(Example 3)
43% by weight of processed starch, 46% by weight of oat fiber as insoluble dietary fiber and 4% by weight of guar gum, 3% by weight of guar gum degradation product (Sunfiber, Taiyo Kagaku) as water soluble dietary fiber, and as thickening polysaccharide A solid raw material was prepared by mixing 4% by mass of sodium alginate. Next, 20 parts by mass of water is added to 100 parts by mass of the solid raw material, and an extruder having an intermediate barrel temperature set at about 50 ° C. is kneaded and extruded into a samen shape. As a result, a molded product having a length of about 5 mm was obtained. The molded product was immersed in a 2% calcium lactate solution, and then continuously dried with a belt dryer to obtain the dietary fiber-containing food of Example 3. In the dietary fiber-containing food of Example 3, dietary fiber was 44.3% by mass, starch 39.1% by mass, sodium alginate 3.64% by mass, and moisture 9% by mass. The molded product was shaped like a light brown rice grain, and it was a grain with very good fluidity without adhesion between grains.

(Production Example 3)
100 g of the dietary fiber-containing food of Example 3 and 105 g of non-washed rice were cooked in a rice cooker with 2 water additions. The cooked rice is 50% caloric cut per 150g of tea bowl compared to 1 cup of ordinary rice, and it has about 13g of dietary fiber and the appearance is brown rice with excellent texture and taste. Prepared. In addition, in the above production example, 20% of the non-washed rice was replaced with commercially available milled cereals and cooked in the same manner to produce milled cereals with good appearance and taste without any discomfort.

Example 4
It was manufactured in the same manner as in Example 3 except that the heating of the extruder was about 80 ° C., the cut at the outlet was about 2-3 cm in length, and the molded product was finally expanded at the outlet. The dietary fiber-containing food of Example 4 was 47.2 mass% dietary fiber, 44.6 mass% starch, 3.9 mass% sodium alginate, and 3 mass% moisture.

(Production Example 4)
100 g of the dietary fiber-containing food of Example 4 was boiled with plenty of hot water to which a small amount of salt was added. After draining, the pasta sauce of a commercial retort food was applied to prepare a pasta excellent in texture and taste containing about 43 g of dietary fiber.

(Example 5)
23% by mass starch, 61% by mass oat fiber as insoluble dietary fiber, 5% by mass indigestible dextrin (Nutriose, manufactured by Rocket Japan) as water-soluble dietary fiber, 1% by mass each of glucomannan and agar Curdlan 10% by mass was mixed as a viscous polysaccharide to prepare a solid raw material. Next, with respect to 100 parts by mass of the solid raw material, 110 parts by mass of water is added and mixed, pre-swelled at 60 ° C., and molded with an extrusion granulator to form granules (length 5 mm × diameter 1.2 mm). Obtained. The food fiber containing foodstuff of Example 5 was obtained by drying and granulating it with a shelf dryer. The dietary fiber-containing food of Example 5 was 58.9 mass% dietary fiber, 20.9 mass% starch, 9.5 mass% curdlan, and 5 mass% moisture.

(Production Example 5)
40 g of the dietary fiber-containing food of Example 5 is immersed in water and swollen. Mince all onions, carrots, asparagus, eggplant and tomatoes. Add olive oil to the pan and stir-fry the garlic to bring out the scent. Add the chopped vegetables to the pan and stir, add the swollen and drained food-containing food and stir. Finally, add water and consomme seasoning, cover and boil. A vegetable soup with dietary fiber was prepared. A vegetable soup containing about 23.6 g of dietary fiber was prepared.

(Production Example 6)
10 g of the dietary fiber-containing food of Example 5 is placed in hot black tea and allowed to swell. On the other hand, mix 10g each of butter and sugar, add 1/2 egg and 1 glass of milk and mix. To this, add the swollen and drained dietary fiber-containing food and 30 g of hot cake mix and mix. Poured into a buttered mold and baked in an oven at 180 ° C. for about 15 minutes to prepare a cupcake. A cupcake containing about 5.9 g of dietary fiber was prepared.

(Comparative Example 1)
13% by mass starch, 80% by weight oat fiber as insoluble dietary fiber, 2% by mass indigestible dextrin (Nutriose, manufactured by Rocket Japan) as water-soluble dietary fiber, and 5% by mass sodium alginate as thickening polysaccharide A solid raw material was prepared by mixing. Next, 140 parts by mass of water was added to 100 parts by mass of the solid raw material, kneaded well, and then molded by an extrusion granulator to obtain granules (length 3 mm × diameter 1 mm). The molded granule is immersed in a 1% calcium lactate solution, gelled, and then dried in a fluidized bed dryer, whereby the dietary fiber-containing food of Comparative Example 1 has a dietary fiber content of 70.8% by weight, starch It was 12.3% by mass, sodium alginate 4.8% by mass, and water 5% by mass. The molded product was close to a light brown cylindrical shape, and was a particle having very good fluidity without adhesion between the particles. However, since the content of dietary fiber is high, the granules are hard, and when used for cooking, the palpation is intense and the palatability is remarkably low.

(Comparative Example 2)
The dietary fiber-containing food of Comparative Example 2 was obtained by using the same production method as in Comparative Example 1, except that the starch was changed to 80% by mass and oat fiber 13% by mass. The dietary fiber-containing food of Comparative Example 2 has a low dietary fiber content of 12.9% by mass, and is low in content for daily intake of dietary fiber, and also has sufficient calorie reduction and physiological effects. It is thought that there is not. Moreover, since the content of oat fiber was low, the appearance of the dietary fiber-containing food had a light brown rice color.

(Reference Example 1)
53% by mass starch, 12% by mass oat fiber as insoluble dietary fiber, 30% by mass indigestible dextrin (Nutriose, manufactured by Rocket Japan) as water-soluble dietary fiber, and 5% by mass sodium alginate as thickening polysaccharide Were mixed to prepare a solid raw material. Next, 25 parts by mass of water was added to 100 parts by mass of the solid raw material, and the mixture was kneaded and extruded into noodles using an extruder. A noodle-shaped molded product was obtained by cutting the molded product to a length of about 30 cm on a conveyor. After immersing it in a 3% calcium lactate solution, the dietary fiber-containing food of Reference Example 1 was obtained by continuous drying with a shelf dryer. When the dietary fiber-containing food of Reference Example 1 was boiled with hot water for a long time, the shape could not be maintained and melted. When cooking by heating for a long time, the content of water-soluble dietary fiber is preferably small.

(Comparative Example 3)
The dietary fiber containing foodstuff of the comparative example 3 was obtained by changing only the sodium alginate with the carrageenan which is a thickening polysaccharide with respect to the raw material used in Example 1. When the dietary fiber-containing food of Comparative Example 3 was boiled in boiled water, the gelation immediately broke and all the grains were dissolved. In this case, it is thought that the texture is lowered.

(Comparative Example 4)
46% by weight of processed starch, 46% by weight of oat fiber as insoluble dietary fiber and 4% by weight of guar gum, 3% by weight of guar gum degradation product (Sunfiber, Taiyo Kagaku) as water soluble dietary fiber, and as thickening polysaccharide A solid raw material was prepared by mixing 1% by mass of sodium alginate. Next, 20 parts by mass of water is added to 100 parts by mass of the solid raw material, and an extruder having an intermediate barrel temperature set at about 50 ° C. is kneaded and extruded into a samen shape. As a result, a molded product having a length of about 5 mm was obtained. The molded product was immersed in a 2% calcium lactate solution, and then continuously dried with a belt dryer to obtain a dietary fiber-containing food of Comparative Example 4. The dietary fiber-containing food of Comparative Example 4 was 44.1% by mass of dietary fiber, 41.9% by mass of starch, 0.9% by mass of sodium alginate, and 9% by mass of water. The molded product was shaped like a light brown rice grain, and it was a grain with very good fluidity without adhesion between grains. However, when this molded product was cooked, gelation was not sufficiently achieved, so the grains were soft and crushed into a bowl shape, and sufficient taste as a rice-like food could not be obtained.

Claims (7)

35 to 65% by mass of dietary fiber (excluding sodium alginate and curdlan), 20 to 53% by mass of starch, 2 to 20% by mass of at least one thickening polysaccharide selected from sodium alginate and curdlan, and water 3 to 15% by mass ,
The dietary fiber-containing food characterized in that the dietary fiber contains at least one selected from oat fiber and wheat bran and has a brown rice color . The said dietary fiber containing foodstuff is shape | molded in the shape of at least 1 sort (s) chosen from granular form, powder form, noodle form, thin plate form, plate form, pellet form, and macaroni form, The claim 1 characterized by the above-mentioned. Dietary fiber-containing food. The dietary fiber-containing food according to claim 1 or 2 , wherein the dietary fiber has a water-soluble dietary fiber content of 10 mass% or less in the dietary fiber-containing food. The dietary fiber-containing food according to any one of claims 1 to 3 , wherein the dietary fiber-containing food is mixed with at least one selected from millet and rice. 36 to 76% by mass of dietary fiber (excluding sodium alginate and curdlan) containing at least one selected from oat fiber and wheat bran , 21 to 62% by mass of starch, and sodium alginate and curdlan A step of obtaining a mixture by kneading 5 to 150 parts by mass of water with respect to 100 parts by mass of the solid raw material containing 2 to 24% by mass of at least one thickening polysaccharide;
Then, the mixture was formed form, method of manufacturing a dietary fiber-containing food product according to claim 1, characterized in that the drying process. 6. A dietary fiber-containing product according to claim 5 , wherein a mixture obtained by kneading 5 to 45 parts by mass of water with respect to 100 parts by mass of the solid raw material is molded by an extruder and dried. A method for producing food. And the solid material, with respect to the solid material 100 parts by weight of a mixture obtained by kneading the water 50 to 150 parts by weight, molded by extrusion or stirring granulation, to claim 5, characterized in that the drying process The manufacturing method of the dietary fiber containing food of description.