JPH0591837A - Dried confectionery - Google Patents

Abstract

PURPOSE:To obtain a dried confectionery suitable as healthy food, nutritive food, etc., standing long-term preservation, preventing deficiency of minerals and vitamins, having excellent appreciation by blending a dried bean-curd refuse, hemoferrum and dried molokheiya. CONSTITUTION:(A) Dried bean-curd refuse is blended with (B) hemoferrum and (C) dried molokheiya to give the objective dried confectionery. The amounts of the components blended are preferably 5-15wt.% component A, 0.01-0.1wt.% component B and 1-10wt.% component C based on total amount of the objective dried confectionery. Keepable foods such as ship biscuit, cookie, dry cake biscuit, a pock shaped ship biscuit (e.g. half the pock coated with chocolate), etc., are preferable as the usage of the dried confectionery.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dried confectionery containing dried okara, heme iron and dried moroheiya, and more particularly to a dried confectionery usable as a health food, a nutritional food or the like that can be stored for a long period of time.

[0002]

BACKGROUND OF THE INVENTION Dietary fiber promotes the passage of food through the digestive tract,
Due to its physiological role such as control of nutrient absorption, improvement of intestinal flora, absorption and excretion of poor intestinal substances, it is not affected by the digestive juices from the oral cavity to the large intestine and is not a nutrient source. Instead, it is considered an important food. However, depending on the type of the raw material, some may easily cause constipation and diarrhea, and the excellent adsorbing ability of dietary fiber rather absorbs and excretes iron ions and calcium ions necessary for the living body, and It is also said to be the cause of those shortages.

Although the knowledge about the necessity and effect of dietary fiber on health has been widely spread, provision of means and materials for ingesting sufficient amount of dietary fiber is not satisfactory. Even if you look at the survey on leftover food for school lunch,
Vegetables with a high content of dietary fiber and iron tend to be left behind, and the usual planned menu results in insufficient intake of these. Therefore, there has been a demand for foods that can easily ingest dietary fiber and do not cause anemia and calcium deficiency that may be caused by ingesting a large amount of dietary fiber.

[0004]

DISCLOSURE OF THE INVENTION The present invention not only facilitates the intake of the necessary amount of dietary fiber and prevents the occurrence of the deficiency of minerals and vitamins associated with the intake of dietary fiber, but also supplements them sufficiently. However, the present invention intends to provide a food product that has a low calorie, a fullness feeling, an excellent palatability, and is suitable for storage.

[0005]

According to the present invention, there is provided a dried confectionery containing dried okara, heme iron and dried moroheiya. More specifically, based on the total weight of dried confectionery,
5-15% dry okara, 0.01-0.1 heme iron
%, And 1 to 10% of dried moloheiya are preferably blended. The dried confectionery in the present invention refers to preserved foods such as dry bread, cookies, dry cakes, biscuits, and pockies.

The present invention can be brought about by using a large amount of dietary fiber by using dried okara as a raw material of dietary fiber which has been recognized as an essential food element for maintaining health and longevity. It is a dried confectionery such as dry bread, cookies, dry cakes, biscuits, and pockies, which is prepared by blending heme iron in preparation for sexual anemia and dry moroheiya in preparation for calcium deficiency.

[0007] The dried confectionery of the present invention can be prepared by adding the dried confectionery to the formulation for a conventional manufacturing process of dried confectionery (including, for example, flour, fat, sugar, salt, expanding agent or yeast) based on the total weight of the final food. 5 ~ 15%, Heme iron 0.01 ~
0.1% and 1 mol% to 10% of dried molybdenum are blended, and they are produced in the same manner as ordinary dried confectionery according to the ordinary dried confectionery production process.

The dried okara used in the dried confectionery of the present invention is a source of dietary fiber, and the dried okara obtained by treating fresh raw okara, which is a by-product during tofu production, with a drying device is used. To be done. Further, degreased dried okara obtained by degreasing this is particularly preferable. A content of 5% or more based on the total weight of the final food product in this dried okara can provide a sufficient dietary fiber intake, while if it exceeds 15%, the food tends to burn and the flavor is deteriorated, which is desirable. Absent.

Up to about 10% of dietary fiber has been the limit of palatableness, and it has been common sense that if a large amount of dietary fiber is mixed, the feeling of "touching the tongue" becomes strong and the taste is significantly impaired. According to the formulation of the present invention, delicious dry bread and dried confectionery can be obtained.

When dry okara is mixed with dried confectionery, the following advantages are obtained. (B) It has the same properties as natural foods and does not feel uncomfortable as foods or tastes. (B) The fiber is made of soybean hull and has moderate softness and elasticity. (C) Degreased dried okara is particularly porous and has excellent adsorptivity. (D) It has a strong water absorption power and can expand by containing 6 times its own weight of water. This has the effect of mechanically providing a feeling of fullness. (E) Effective use of food waste.

The heme iron used in the dried confectionery of the present invention is iron contained in animal blood, meat, liver and the like, and is a living body compared to non-heme iron such as inorganic iron and iron contained in grains and vegetables. It is easily absorbed several times. As such heme iron, an enzyme treatment obtained by a method of removing hemoglobin in erythrocytes with a proteolytic enzyme, removing unnecessary peptides, and removing a complex of heme iron with a peptide that maintains the stability of heme There is heme iron (HIP). Such heme iron can achieve the purpose of preventing anemia and strengthening physical strength of the present invention by containing 0.01% or more based on the total weight of the final food. It is not desirable because it has bad taste.

The dried confectionery of the present invention containing such heme iron contains a sufficient amount of iron to supplement the amount of iron required for an adult of about 1.0 mg per day. , Taste is almost no obstacle.

Moroheiya used in the dried confectionery of the present invention is widely cultivated in the tropical region, mainly in the Middle East region,
It is edible as a first-year vegetable that eats the leaves. Recently in Japan, it has been cultivated in the Boso region and Akita Prefecture, etc., and the leaves are sweet and viscous for food and not only delicious as a soup or as a soup, but calcium is about the same as spinach. It has 9 times the iron content, 5 times more vitamin A efficacy, 3 times more vitamin B _{2 and} 6 times more vitamin E efficacy, and more dietary fiber.

Such moloheiya is added as a finely pulverized powder after being dried, and it is added to the final food in an amount of 1
% Or more, it is possible to enhance calcium, minerals such as iron, essential nutrients centering on vitamins, and dietary fiber, which are the objects of the present invention.
There is no particular disadvantage in adding up to about 0%.

[0015]

When the dried confectionery of the present invention is ingested as a staple food or a snack, it has a short-term effect of eliminating tension and flaccid constipation, and can also improve gastric symptoms such as heartburn or stomach upset due to excessive gastric juice. Be useful. In addition, as medium- and long-term effects, all of the known effects of dietary fiber mainly on adult diseases, namely, cardiovascular diseases represented by hypertension and arteriosclerosis, diabetes, hyperlipidemia and gout, etc. It has the effects of improving metabolic diseases and anemia.

[0016]

[Examples] 10 parts by weight of defatted dried okara containing the components shown in Table 1 to 100 parts by weight of a mixture of a conventional dry bread production recipe (including flour, fat, sugar, salt, yeast, etc.) Enzyme-treated heme iron (HI
P) (Asahi Kasei Co., Ltd., trade name) 0.01 part by weight, and 2 parts by weight of dried Morohaya powder containing the nutritional components shown in Table 3 were blended.

[0017]

[Table 1]

[0018]

[Table 2] Table 2 Quality of enzyme-treated heme iron (HIP) Quality Test method ────────────────────────────── ─── Iron content 1.0% or more Atomic absorption method Protein content 80% or more Kjeldahl decomposition method Water content 5.0% or less 105 ° C, 5 hours Arsenic 1 μg / g or less Food Additives Standard Test Heme content 10 % Or more Heme-pyridine method

[0019]

[Table 3] Table 3 Nutritional constituents of Moroheiya Content ─────────────────────── Calcium (mg) 498 Phosphorus (mg) 93 Iron (mg ) 3.8 Potassium (mg) 650 Vitamin A (IU) 7940 Vitamin B ₁ (mg) 0.24 Vitamin B ₂ (mg) 0.76 Vitamin C (mg) 168 Vitamin E (mg) 14.1 Oxalic acid ( mg) 870

Dry bread was prepared from the above-mentioned composition to obtain a product having the analytical values shown in Table 4. In addition, the analytical values of the dry bread prepared from the compound of the usual dry bread manufacturing recipe are also shown in Table 4.

[0021]

[Table 4]

From these results, the dry bread of the present invention was found to contain 9.66% dietary fiber, 3.07 mg of iron in 100 g of dry bread,
It can be seen that the calcium content is 91.3 mg, which is significantly superior to the conventional dry bread.

As a result of requesting tasting to 40 people who chose the dry bread of the present invention indiscriminately, 30 people (75%) answered that it was “delicious”, and the remaining 10 people (25%) said “I want a drink. It was the result. The reaction of the tasting of 30 children was similar, and it was necessary to pay attention to overeating. Even in response to the tasting by the above indiscriminately selected groups of subjects, it was found that the tense constipation, which is common in young people, and the flaccid constipation, which is common in old people, were almost eliminated by ingesting about 10 daily doses. ..

The dried confectionery of the present invention can be a food suitable for young people who care about beauty and diet. Table 4 of Examples
As can be seen in, when the vitamin B and the vitamin D are added to the dry bread of the present invention, the composition content of almost complete food is obtained.
By using the dry bread of the present invention, it is considered possible to achieve the purpose of slimming without impairing health at all.

Conventional dry bread and the like have the characteristics of preserved foods, but the product of the present invention is also suitable for this purpose. Particularly, by packing in a sealed polyethylene or vinyl bag, the storability is improved and it is hygienic. Is also preferable.

[0026]

INDUSTRIAL APPLICABILITY The dried confectionery of the present invention is a food which can easily and sufficiently take the dietary fiber which is indispensable for the maintenance of health, the prevention of obesity, the prevention and treatment of adult diseases, and the addition of iron, calcium and other minerals. It has the characteristics of being a preserved food that is fortified for a long period of time and has excellent palatability because it is enriched with vitamins and the like.

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Claims (3)

[Claims] 1. A dried confectionery containing dried okara, heme iron and dried moroheiya. 2. The dry weight of okara (5-15%), heme iron (0.01-0.1%) and dry moloheiya (1-10%) are blended with respect to the total weight of the dried confectionery. Dried sweets. 3. The dried confectionery according to claim 1, which is a preserved food such as dry bread, cookies, dry cakes, biscuits, and pockies.