JPH01160466A - Low-caloric healthy food having high nutritive value and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain the subject healthy food optimum for alimentary therapy, maintaining health, etc., by forming a mixed raw material consisting of finely cut vegetables, sodium hydrogencarbonate, dried young sardines, bean-curd refuse, wheat flour, etc., into a shape, steaming the formed material in a steamer, freezing and preserving the steamed material. CONSTITUTION:Cabbages in an amount of 17wt.%, 6.5wt.% onion, 6.5wt.% carrot, 6wt.% green pepper and 6.5wt.% pumpkin are finely cut in a cutter and 0.3wt.% sodium hydrogencarbonate and 0.2wt.% common salt are added. me resultant mixture is stirred and blended and 6.5wt.% dried young sardines, 5.5wt.% HIJIKI (fusiforme) and 0.5 wt.% wheat embryo bud are added thereto when water of the vegetables is exuded. The obtained mixture is stirred and blended. Bean-curd refuse in an amount of 34wt.% and 10wt.% wheat flour are added to the blended raw material and the resultant mixture is stirred, blended, formed into a desired form, placed in a steamer and steamed. The steamed material is subsequently frozen, preserved and roasted in a roaster, etc., in eating to afford the aimed healthy food having well-balanced nutriments.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a low-calorie, highly nutritious health food that is optimal for diet therapy or health maintenance for diabetes and other diseases, and a method for producing the same.

Conventional Technology As a health food for use in diet therapy for diabetes and other diseases, food made from various nutritionally balanced ingredients is compressed and shaped into rice crackers. It is said that by eating ~5 pieces, you can ingest the calories equivalent to, for example, a bowl of rice.

Problems to be Solved by the Invention Even if the rice cracker-shaped nutritional food is nutritionally balanced, since it is rice cracker-shaped, the problem is that it does not give a feeling of fullness both in appearance and after eating. existed.

Especially in the case of conventional diet therapy for diabetes, weight loss, etc., the greatest pain for patients is the inability to feel full.
Continuously ingesting ordinary foods despite this feeling of hunger can lead to adverse effects such as worsening of the disease or inability to lose weight.

Therefore, there has been a strong desire to develop a health food that is low in calories, has high nutritional value, and can provide a feeling of fullness after eating, and a method for producing the same.

SUMMARY OF THE INVENTION The present invention has been made in response to the above-mentioned needs2, and consists of forming various nutritionally balanced food materials into onigiri-like, hamburger-like, or other easy-to-eat shapes, which are low in calories and have high nutritional value. The purpose of the present invention is to provide a health food that is high in taste and provides a feeling of fullness after a meal, and a method for producing the same.

Means for Solving the Problems The present invention employs the following means to solve the above problems.

First, the first invention consists of approximately 34% by weight of okara and 1% of wheat flour.
Around 0% by weight, Wheat germ 0.5% by weight, Cabbage around 17% by weight, Carrots around 6.5% by weight, Onions 6.5% by weight
Approximately 6% by weight, green pepper 6.5% by weight, pumpkin 4%6
．． Around 5% by weight, 6.5% by weight of whitebait, 5% by weight of hijiki
．． Around 5% by weight, baking soda 0.3% by weight, salt 0.2% by weight
It is characterized by consisting of.

The second invention is about 17% by weight of cabbage and 6% by weight of carrots.
Around 5% by weight, onions around 6.5% by weight, green peppers 6
．． About 5% by weight of pumpkin and about 6.5% by weight of pumpkin are cut into fine pieces using a cutting machine such as a speed cutter, and 0.3% by weight of baking soda and 0.2% by weight of table salt are added to the finely chopped vegetables. Stir and mix at room temperature, and when the vegetables soften, reduce their bulk, and exude water, add about 6.5% by weight of dried whitebait cut into fine pieces, and 5.5% by weight of hijiki cut into fine pieces.
Add 0.5% by weight of flour and wheat germ, stir and mix at room temperature, add about 34% by weight of okara to this mixed raw material, stir and mix uniformly, add about 10% by weight of wheat flour and stir. After mixing, the flour absorbs the moisture leached from the vegetables and becomes sticky, and when the mixed raw materials are combined as a whole, take out an appropriate amount of the mixed raw materials and make into rice balls, hamburgers, or other foods. Form it into a desired shape and steam it in a steamer for 20 to 25 minutes.
The steamed food is brought back to room temperature, then frozen and stored, and when the frozen food is eaten, it is thawed and baked in an Opened 7 Star or other baking device.

Effects The properties, roles, effects, etc. of each raw material constituting the first invented food will be explained.

Okara, along with vegetables, is the main ingredient of the food of the present invention, mainly contains protein, has low fat content, and is low in calories, giving a feeling of fullness and helping to prevent obesity.
Moreover, it is plant-based! Beans contain the highest amount of fiber among the foods that promote weight loss, and this vegetable fiber stimulates the intestines, improving and preventing constipation.

Various vegetables are the main ingredients of the food of the present invention, along with the okara, and mainly supply various vitamins, balance the nutrition of the food, are low in calories, contain a lot of fiber, and give a feeling of fullness.

For these vegetables, leafy green vegetables and white vegetables are selected in a well-balanced manner from a nutritional standpoint, with carrots, bell peppers, and pumpkins being used as leafy green vegetables, and cabbage and onions being used as white vegetables.

These vegetables can be stored for a long period of time and have the characteristics of being easily put together as a product. That is, since the food of the present invention must be formed into a desired shape, such as a rice ball or a non-stick shape, it is desirable that the food is easy to hold together and has a low moisture content.

For example, bean sprouts are highly nutritious, but have too much moisture and are difficult to clump together, making long-term storage difficult, and when steamed, they produce an odor due to their high moisture content, making them unsuitable.

Also, spinach has a lot of moisture and oxidizes easily.

Potatoes and sweet potatoes have a low moisture content and can be stored for long periods of time and can be used in place of pumpkin, but since they are white vegetables, they are not suitable because they not only disrupt the nutritional balance but also contain a high amount of carbohydrates. Rennin also has a low water content and can be stored for a long time, but it is a white vegetable and contains a lot of sugar, making it unsuitable.

Furthermore, since the food of the present invention is seasoned with salt, it is desirable to use vegetables that have a normal taste and odor, and from this point of view, celery, burdock, parsley, etc. are unsuitable.

From the above, the conditions for using vegetables in the present invention are that they have a good balance between leafy green vegetables and white vegetables, have low water content, can be easily gathered into the desired shape, can be stored for a long period of time, and are relatively low in carbohydrates. It is necessary to meet the following requirements: be small in quantity, have no peculiar taste or odor, be easily available regardless of the season, etc.
The above five types of vegetables are used.

In particular, carrots contain carbohydrates, carotene, and vitamin A.
, B2, green peppers are rich in vitamins A and C, pumpkin◆ contains carbohydrates and carotene, and is rich in vitamin A, cabbage contains an appropriate amount of carbohydrates and gives sweetness to food. Onions also contain calcium and carotene, and are rich in vitamin C. Onions also contain an appropriate amount of carbohydrates to give foods a sweet taste, and are rich in vitamin B1, which plays a role in supplying these nutrients to foods in a well-balanced manner.

Dried shirasu is used to supply high-quality calcium and an appropriate amount of salt to food, while hijiki, which is a seaweed, has no calories and is rich in iodine, which is effective in preventing obesity.

Baking soda has the role of changing the taste of food and making it easier to eat, and also has the effect of reducing the salt content. Salt has the effect of softening vegetables, reducing their bulk, and leaching out moisture during manufacturing. It has the role of seasoning food and making it easier to eat.

Wheat germ contains a small amount of high-quality fat and at the same time contains abundant vitamins A, Bl, and B2, and has the role of supplying these nutrients to food.

Flour primarily serves as a binder during food production. In other words, by adding wheat flour to the mixed raw materials and stirring and mixing, the appropriate amount of moisture leached from the mixed raw materials is absorbed, and the contained gluten exhibits viscoelasticity, giving the mixed raw materials stickiness and forming them into the desired shape. It has the role of forming.

In addition, it supplies high-quality carbohydrates and plays a role similar to that of noodles.

Next, the operation of the second invention method will be explained.

A predetermined amount of vegetables such as cabbage, carrots, onions, green peppers, and pumpkins are taken out and sequentially cut into fine pieces using a cutting machine such as a speed cutter.

The finely chopped vegetables were stored in a container and stirred and mixed. At the same time, a predetermined amount of baking soda and salt were added and stirred and mixed at room temperature. The vegetables became soft, their bulk decreased, and water began to leach out. Interrupt the mixing operation at this point.

A predetermined amount of dried whitebait, hijiki, and a predetermined amount of wheat germ cut into fine pieces using a cutting machine such as a speed cutter are added to the vegetables and further stirred and mixed, and a predetermined amount of okara is added to this mixed raw material to homogenize. Stir to mix. The mixing operation is stopped when an appropriate amount of moisture has leached from the mixed raw materials, and a predetermined amount of wheat flour is added and further stirred and mixed.

The added flour absorbs the moisture leached from vegetables and other mixed raw materials, exhibiting its viscoelasticity and adhesiveness, and the mixed raw materials, which are crumbly and disorganized as a whole, become tattered and disorganized as a result of the action of flour. The mixing operation is stopped when the mixture is completely combined, and the mixed raw materials are taken out in appropriate amounts and formed into rice balls, hamburgers, or other desired shapes that are easy to eat. This mixed raw material of a desired shape is further assembled into a desired shape and processed into one food by putting it in a steamer and steaming it for 20 to 25 minutes in order to prevent the loss of nutrients contained in the vegetables.

After returning this steamed food to room temperature, it is frozen and stored, and when it is time to eat the frozen food, it is thawed and baked in a toaster oven or other baking device until slightly browned, resulting in low calorie content. and eat it as a nutritious and healthy food.

In addition to the steaming process described above, there are several other methods for processing mixed raw materials into foods.

For example, when vegetables are baked in a roaster or the like, there are problems in that not only do vegetables lose their flexibility and have a lumpy texture that makes them unbearable, but also the nutrients contained in the vegetables are destroyed.

Furthermore, when boiling in boiling water, the mixed raw materials, which have been gathered into the desired shape due to the action of the flour, have the disadvantage of losing their cohesion and breaking into pieces.

Furthermore, when fried in cooking oil, the flavor is not lost and the food itself does not become cohesive, but the okara in the mixed raw materials absorbs the cooking oil, increasing the fat content and making the taste unpleasant. Moreover, it is unsuitable because it has a high calorie content.

In the present invention, food that has been frozen is thawed and baked in a toaster oven or other baking device before eating.In such a case, there is no okara taste, and there is no unpleasant vegetable odor. For example, if you use a microwave oven, the moisture in the food will scatter and the food will taste mushy.
Not only does it have a bad texture, but it also leaves a strong okara taste, making it unsuitable.

Next, to explain the selection of the blending ratio of the raw materials of the present invention, in order to provide a food that is balanced from a nutritional standpoint, it is determined as follows.

First of all, Okara, one of the main ingredients, needs around 34% by weight in order to provide the necessary amount of protein and a proper feeling of fullness, while vegetables, which are the main ingredients, provide various necessary vitamins. 43 in total to obtain a supply of
Around % by weight is necessary, and dried shirasu has good quality calcium,
To obtain the appropriate amount of salt, around 6.5% by weight is required.
Hijiki requires about 5.5% by weight to obtain the required amount of iodine, and baking soda needs 0.5% by weight to change the taste of the food.
3% by weight of salt is required, 0.2% by weight of salt is required to soften vegetables and season food, and 0.5% of wheat germ is required to obtain a small amount of fat and various necessary vitamins. About 10% by weight of wheat flour is required in order to ensure its function as a binder during food production and to obtain the necessary high-quality carbohydrates.

, Effects of the Invention The present invention provides a well-balanced diet of various nutrients. Furthermore, it is possible to obtain a health food that is low in calories, high in nutritional value, provides a feeling of fullness after meals, and is easy to eat and carry.

Furthermore, by forming a predetermined amount of the health food of the present invention into a desired shape, for example, a rice ball shape, it is possible to easily calculate in advance how many calories can be ingested by eating one piece. When it is used as a staple food, milk, eggs, miso soup, fish, meat, etc. can be taken as side dishes as appropriate, and it can also be used as is as a snack in addition to the staple food.

The health food of the present invention contains nutrients such as carbohydrates, proteins, fats, and various vitamins that must be ingested in a well-balanced manner each day, and is low in calories, making it easy to feel full. Diseases and obesity can be prevented in a balanced state, and it can be used not only by sick people but also by healthy people.

Especially in the case of conventional diet therapy for diabetes, weight loss, etc., the greatest pain for patients is the inability to feel full.
Continuously ingesting ordinary food due to this feeling of hunger has resulted in adverse effects such as worsening of illness and inability to lose weight, but in the case of the present invention, such adverse effects do not occur at all. .

Example food ingredients: 500g cabbage, 200g carrots,
200g onion, 200g green pepper, 200g pumpkin
After thoroughly washing and draining water, cut into fine pieces using a speed cutter.

Store the finely chopped vegetables in a container and add 10g of baking soda.
, Add 5g of salt and stir well at room temperature to mix. When the vegetables have softened and reduced their bulk, and the moisture has leached from the vegetables, add 200g of dried shirasu and 170 hijiki that have been cut into fine pieces.
At the same time, 15 g of wheat germ is added and further stirred and mixed at room temperature. 1.000 g of okara is added to this mixed raw material and stirred and mixed uniformly, and 300 g of wheat flour is added and stirred and mixed.

During this mixing process, the flour absorbs the moisture leached from the vegetables and exhibits viscoelasticity and adhesiveness.Once the mixed raw materials are combined as a whole, the mixed raw materials are formed into a predetermined shape like a hamburger steak. , 46 foods were obtained. When this food was weighed, the average weight was 65.2 g.

The food obtained in the above process has the respective colors of carrots, green peppers, pumpkins, and hijiki seaweed, and is odorless, but has a slight whitebait odor.

The reason why C is odorless is probably because the odor of each raw material disappeared due to the effect of single onion cultivation.

Put this food in a steamer and steam it for 20 minutes. After returning the steamed food to room temperature, store it in the freezer, thaw it, bake it in a toaster oven until slightly browned, and then take it out and eat it. It was left to stand until it reached a comfortable temperature.

When this food was eaten, it had a rich texture, tasted like normal food, and gave a feeling of fullness.

In addition, it did not feel like I was eating okara at all, and there was no odor that comes from vegetables in general, and the taste was somewhat similar to that of croquettes. In other words, croquettes are made of potatoes and pickled vegetables, but the raw materials for this food are potatoes and okara, and this difference is reflected in the taste. I could also taste the sweetness of carrots and pumpkin.

When the food was frozen for one month, thawed, baked and eaten, no change in taste or texture was observed.

When the components of each food item were analyzed, the following results were obtained.

Energy 87.80 Kcal protein
4.85 g Fat 1.40 g Carbohydrate to, oo g Calcium es, oo g Phosphorus 10.40 tag Iron
3.90 tsg sodium 22
0.00 tag Potassium 188.00 mg Vitamin A 189.001u Vitamin Bl
O,14rag vitamin f320.013
mg Vitamin C7.50mg

Claims (2)

[Claims] (1) Around 34% by weight of okara, around 10% by weight of wheat flour,
Wheat germ 0.5% by weight, cabbage around 17% by weight, carrots around 6.5% by weight, onions around 6.5% by weight, green peppers around 6.5% by weight, pumpkin around 6.5% by weight,
Dried whitebait around 6.5% by weight, hijiki around 5.5% by weight,
A low-calorie, highly nutritious health food characterized by consisting of 0.3% by weight of baking soda and 0.2% by weight of salt. (2) Cabbage around 17% by weight, carrots 6.5% by weight
Cut around 6.5% by weight of onions, around 6.5% by weight of green pepper, and around 6.5% by weight of pumpkin into fine pieces using a cutting machine such as a speed cutter, and add 0.3% of baking soda to the finely chopped vegetables. % by weight and 0.2% by weight of salt were added and stirred and mixed at room temperature, and the vegetables became soft and the bulk decreased.
When the water has leached out, about 6.5% by weight of dried whitebait cut into fine pieces, about 5.5% by weight of hijiki cut into small pieces, and 0.5% by weight of wheat germ are added and further stirred and mixed at room temperature. Approximately 34% by weight of okara is added to this mixed raw material and stirred and mixed uniformly, and around 10% by weight of wheat flour is added and stirred and mixed, and the flour absorbs the moisture leached from the vegetables and exhibits stickiness. Once the mixed raw materials have been put together as a whole, take out an appropriate amount of the mixed raw materials and form them into onigiri-like, hamburger-like, or any other desired shape that is easy to eat. A low-calorie and highly nutritious food that is steamed and then brought back to room temperature, then frozen and stored, and then thawed and baked in a toaster oven or other baking device before eating. Method of manufacturing health food.