JPH04228043A - Low-caloric grain - Google Patents

Abstract

PURPOSE:To obtain low-calorie grains, having an ultralow calorific value per unit weight and with appearance, taste and texture equal to those of a gruel, capable of readily ingesting dietary fiber and preservable for a long period by reducing the content of carbohydrates. CONSTITUTION:The objective low-caloric grains in the form of preferably a gruel are obtained by reducing the content of carbohydrates and including a viscosity increasing agent and an extender. Furthermore, the aforementioned viscosity increasing agent and extender are preferably edible dietary fibers. A seasoning composed of salt, soy sauce, MISO (fermented bean paste) and/or sodium glutamate is preferably contained.

Description

[Detailed description of the invention]

0001

FIELD OF THE INVENTION This invention relates to low calorie cereals.

0002

BACKGROUND OF THE INVENTION Conventionally, when restricting calorie intake in the treatment and prevention of obesity and the treatment of diabetes, a method has been adopted in which patients are given porridge or porridge. This method takes advantage of the fact that when rice turns into porridge, rice grains absorb a large amount of water and expand, reducing the amount of calories per unit weight. However, when rice is turned into porridge, the starch that makes up most of the carbohydrates in rice is gelatinized, making it easier to digest and increasing the utilization efficiency in the body, making it difficult to achieve the effect of restricting calorie intake. Ta.

[0003] Furthermore, conventional porridge has the disadvantage that it yellows and the grains tend to disintegrate when stored for a long period of time.

On the other hand, methods have also been taken to reduce the calorie content per unit weight by ingesting fillers and thickeners such as dietary fiber alone or by adding them to other foods.

[0005] Dietary fiber is a substance that has been attracting attention in recent years because of its ability to improve carbohydrate and lipid metabolism.

[0006] However, dietary fiber has an unfavorable taste and texture, so it is difficult to consume it alone, and even when added to food, the taste and texture of many foods are significantly reduced. It has its drawbacks.

[0007]

[Problems to be Solved by the Invention] The object of the present invention is to provide a low-calorie grain that solves the problems of the prior art described above, that is, has an extremely low calorie content per unit weight, and allows easy ingestion of dietary fiber. To provide a low-calorie grain which has the same appearance, taste and texture as porridge and can be stored for a long period of time.

[0008]

[Means for Solving the Problems] The present invention provides a low-calorie grain with a reduced content of carbohydrates, particularly sugars, and a low-calorie grain with a thickener, filler, and seasoning added thereto. It is something.

In the present invention, grains include rice, wheat, millet,
Refers to Hie etc.

When rice is used as a raw material in the present invention, it may be whole grain rice or crushed rice such as brown rice, half-cooked rice, half-cooked rice, polished rice, germ rice, and alpha rice, which are distributed on the market as raw rice. good.

[0011] In the present invention, thickeners and extenders include:
Use dietary fiber. Among them, those with high solubility such as carrageenan, pectin, xanthan gum, guar gum, and gum arabic are desirable.

[0012] As the seasoning, one type or a mixture of two or more of all commonly used seasonings such as salt, soy sauce, monosodium glutamate, vinegar, mirin, sake, and miso can be appropriately used. Furthermore, in some cases,
You may also add spices.

The case where rice is used as a raw material in the method of the present invention will be explained below. The same method is used when using grains other than rice. Pressure cooker after washing raw rice,
Cook rice in the usual way using an electric kettle, pot, etc. A sufficient amount of water heated to 60° C. or higher or a diluted acid solution such as acetic acid or phosphoric acid is added to the cooked rice, and the mixture is gently heated and stirred. The concentration of the diluted acid solution is suitably 0.025 to 0.5%. After continuing this heating and stirring for 1 minute to 30 minutes, the solution portion is removed by filtration or decantation. If water or an acid diluted solution such as acetic acid or phosphoric acid is used at a temperature below 60°C, sugar removal from the rice will not be carried out quickly, which is not preferable. In this high-temperature, short-time treatment, the rice grains expand 1.5 to 2.5 times without breaking apart. By repeating the above operation once or several times, carbohydrates are extracted and removed into the solution part, so that the calorie content per unit weight is significantly reduced compared to rice.

[0014] The extraction and removal of carbohydrates may also be carried out by perfusing the extraction tank with water heated to 60°C or higher or with a dilute solution of an acid such as acetic acid or phosphoric acid.

In the production of this sugar-free rice, it is necessary to ensure that the viscosity of the sugar extract during the extraction process does not exceed 200 cp. That is, as the viscosity of the extract increases, the shearing force applied to the rice grains increases, making the rice grains more likely to crumble and making it difficult to separate the rice grains and the extract.

[0016] Even with ordinary rice porridge, it is difficult to separate the rice grains and the liquid part using a 20 mesh sieve. Therefore, conditions were set so that the viscosity of the extract took various values, and the sieve permeability and degree of greasy formation were compared. That is, 1 liter of water was added to 650 g of washed polished rice, and the rice was cooked in a conventional manner using an electric pot to obtain 1450 g of rice. Prepare six 3L pans, take 350g of the rice into each, and add 0.5, 0.75, 1.0, 1.25, 1 of the water.
．． Added 5.2 liters and boiled on low heat for 30 minutes. The sieve permeability and degree of greasyness of the sugar extracts were compared for the six types of samples thus obtained. The results are shown in Table 1. As shown in Table 1,
The viscosity of the extract is 200 cp or less, preferably 100 cp
If it is below, the rice grains will not easily crumble, and the rice grains and the liquid portion will be easily separated.

[0017]

[Table 1]

[0018] Normally, according to this method, the residual percentage of carbohydrates can be reduced to 80% by weight or less.

To the thus desweetened rice is added 0.5 to 5 volumes of an aqueous solution containing 0.1% to 10% of one or more of the aforementioned dietary fibers, and the mixture is heated and stirred. The temperature in this case varies depending on the solubility of the dietary fiber added, but it is generally desirable to be 60° C. or higher, and the heating time is preferably 1 to 5 minutes.

Finally, one or more of the above-mentioned seasonings are added depending on the patient's treatment or preference to adjust the taste.

[0021] The grain of the present invention can be stored for a long period of time;
Yellowing and grain disintegration are rare. Preservation is preferably carried out by adding the grain of the present invention to a solution of a thickener and/or bulking agent, preferably carrageenan, sealing with an aluminum pack or the like, and then subjecting the grain to retort sterilization.

[0022]

EXAMPLES Next, the present invention will be explained in more detail with reference to Examples and Test Examples.

Example 1 320g of washed polished rice and 48g of water
0 ml was added and the rice was cooked in an electric pot. 2 liters of water heated to 90° C. was added to the entire amount of the cooked rice, and the mixture was gently stirred for 5 minutes while heating, and then the solution portion was removed by decantation. This operation was performed a total of three times. The sugar concentration (in terms of glucose) of the solution portion and rice grains obtained at each operation stage was measured by the phenol-sulfuric acid method, and the cumulative extraction and removal rate and residual rate of carbohydrates from the rice at each stage were determined. The results are shown in Figure 1. As shown in FIG. 1, about 50% of carbohydrates were removed by the above operation, and the rice grains expanded to about twice their size.

Next, 20 beakers containing 50 ml of water heated at 80° C. were prepared, and carrageenan, xanthan gum, pectin, and gum arabic (manufactured by Sanei Kagaku Co., Ltd.) were added to each of 0.05 g, 0.1 g, and 0.0 g. .5 g, 1 g, and 5 g were weighed out and dissolved separately to obtain a total of 20 types of dietary fiber solutions. Add 50g of the previously obtained desugared rice to each of these solutions, and heat at 90°C.
After heating for 5 minutes, the mixture was allowed to cool at room temperature for 10 minutes.

[0025] A sensory test was conducted on the texture of the 20 types of samples thus obtained. The results are shown in Table 2.

[0026]

[Table 2]

Although it differs depending on the type of dietary fiber, as the amount of dietary fiber added increases, gelation becomes stronger and texture deteriorates. Carrageenin 0.1g, 0.5g added, pectin 0
．． With the addition of 0.05 g, an extremely good texture was obtained.

Example 2 Add 24 g of water to 160 g of washed polished rice.
0 ml was added and the rice was cooked in an electric pot. 1 liter of 0.01% acetic acid aqueous solution heated to 90° C. was added to half of the cooked rice, and after stirring gently for 5 minutes while heating, the solution portion was removed by decantation. This operation was performed a total of three times. The sugar concentration in the solution obtained at each step was measured by the phenol-sulfuric acid method, and the cumulative extraction and removal rate and residual rate of carbohydrates from the rice at each step were determined. The results are shown in Figure 2. As shown in FIG. 2, about 45% of carbohydrates were removed from the rice by the above operation, and the rice grains expanded to about twice their size. 8. 0.5g of carrageenan was dissolved in 100g of this desugarized rice.
100 ml of the 0°C solution was added, and the mixture was heated and stirred at 90°C for 5 minutes. To this was added 1 g of salt, 0.25 g of sugar and 0.05 g of sodium glutamate for seasoning to obtain a low calorie porridge-like food.

On the other hand, add 150 g to 100 g of the cooked rice.
ml of water was added and heated over low heat for about 45 minutes until the total volume became 200 ml. Add 1g of salt, 0.25g of sugar,
0.05 g of sodium glutamate was added and seasoned to obtain porridge.

Using the porridge thus obtained as a reference, 11 subjects conducted a comparative sensory test regarding the appearance, taste, and texture of the low-calorie porridge-like food. The results are shown in Table 3. As shown in Table 3, this low-calorie porridge-like food was judged to be equivalent to porridge in terms of appearance, taste, and texture.

[0031]

[Table 3]

Example 3 2.5 kg of washed polished rice and 4 ml of water
1 was added and cooked using an electric pot to obtain 5 kg of rice. This rice was placed in 50 liters of boiling water and heated for 20 minutes with gentle stirring. After that, remove the supernatant by filtration and add 9k of unsweetened rice.
I got g. Meanwhile, add carrageenan CS-215 to 9 liters of hot water.
50g was dissolved. Thirty 300 ml aluminum bags for retorts were prepared, 140 ml of carrageenan solution and 140 g of desweetened rice were put therein, degassed, and then sealed with a heat sealer. In this way, the food of the present invention was obtained.

On the other hand, add 4 liters of water to 2.5 kg of washed polished rice.
To 5 kg of rice obtained by adding and cooking rice using an electric pot,
Add 5.5 liters of water and cook over low heat until the total amount reaches 10 kg.
After heating for 0 minutes, porridge was obtained. Thirty 300 ml aluminum bags for retorts were prepared, 280 g of this porridge was put therein, deaerated, and sealed with a heat sealer. The retort porridge thus obtained was used as a control food.

After sterilizing the food of the present invention and the control food in a retort pot at 115°C for 20 minutes, each group was divided into 3 groups of 10 bags each and stored in a refrigerator (4°C), at room temperature (approximately 25°C), and at a high temperature. It was stored for 6 months under three conditions at 137°C. Six months later, I opened the package and sampled each one. In the control food, disintegration of rice grains was observed in the groups stored at room temperature and high temperature. In addition, some of the samples stored at high temperatures turned pale yellow. but,
In the food of the present invention, no change was observed under any storage conditions compared to before the start of storage.

As described above, it has been confirmed that the food of the present invention, when processed into a retort food, has superior storage stability compared to ordinary porridge.

[0036]

As described in detail above, the present invention comprises a low-calorie grain with a reduced content of carbohydrates, particularly sugars, and is useful as a low-calorie food for the treatment and prevention of obesity and the treatment of diabetes.

Furthermore, according to the method of the present invention, carbohydrates, particularly sugars, can be removed from cooked grains using extremely simple equipment and operations. Carbohydrate removal is carried out under conditions set so that the grain shape does not collapse, so the resulting food has an appearance and texture similar to porridge.

[0038] Furthermore, when dietary fiber is used as a thickening/bulking agent instead of a food additive, an excellent low-calorie porridge-like food having an extremely low calorie content per unit weight can be obtained.

Furthermore, according to the present invention, a low-calorie grain that can be stored for a long period of time can be obtained.

[Brief explanation of the drawing]

FIG. 1 is a graph showing the cumulative extraction and removal rate of carbohydrates and the residual rate of the desugarized rice obtained in Example 1.

FIG. 2 is a graph showing the cumulative extraction and removal rate of carbohydrates and the residual rate of the desugarized rice obtained in Example 2.

Claims (6)

[Claims] [Claim 1] A low-calorie grain with reduced carbohydrate content. 2. The low-calorie cereal according to claim 1, comprising a thickener and a bulking agent. 3. The low-calorie grain according to claim 1 or 2, which is porridge-like. 4. The low-calorie cereal according to claim 2 or 3, wherein the thickener and bulking agent are edible dietary fibers. 5. The low-calorie grain according to claim 1, which contains a seasoning. 6. The low-calorie grain according to claim 5, wherein the seasoning is one or more selected from the group consisting of salt, soy sauce, miso, and monosodium glutamate.