Food material with lower caloric

A low-calorie, food-based technology that is applied in food preparation, food science, and vehicle rescue. It can solve the problem of the appearance and taste of hydrogels. It is difficult to call it rice food. Artificial rice has not been developed and cannot be called rice food. Artificial rice and other issues

Inactive Publication Date: 2003-11-05
OTSUKA FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dried gel can be made into a water-containing gel having properties similar to konjac and rice-eating properties by adding water and boiling, but the prepared water-containing gel is difficult to be called rice food or even artificial food in terms of its appearance and taste. Meter
[0006] In addition, Japanese Patent Publication No. 63-66180 (Japa

Method used

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  • Food material with lower caloric
  • Food material with lower caloric
  • Food material with lower caloric

Examples

Experimental program
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Effect test

Embodiment 1

[0052] The set amounts (parts, and the values ​​in parentheses represent weight ratios to starch) of the following raw materials were uniformly mixed with a mixer (manufactured by Sanying Seisakusho Co., Ltd., machine name: 20DMW). 1. Starch 22 parts 2. Cellulose 2 parts (0.09) 3. Pectin 2 parts (0.09) 4. Trehalose 20 parts (0.91) 5. Water 54 parts

[0053] Extrude the uniformly mixed pasty mixture into a cylinder with a screw extruder (manufactured by FMI, PX30) having a hole with a diameter of 3-4mm at the outlet, and cut the extruded paste into a length of about 6-10mm to obtain granular matter.

[0054] In gained granule (average diameter 3mm * long 6-10mm), sprinkle 2% calcium chloride aqueous solution by the ratio of about 10% of granule weight, make it contact, obtain the food raw material (water-containing form) of the present invention of white particle shape ).

[0055] Then, the obtained white particles were dried at 105° C. for 60 minutes with a belt-type hot-air...

Embodiment 2

[0066] The set amounts of the following raw materials (parts, the values ​​in parentheses represent weight ratios to starch) were uniformly mixed with a mixer (manufactured by Sanei Seisakusho Co., Ltd., machine name: 20DMW). 1. Starch 5 parts 2. Cellulose 5 parts (1) 3. Konjac powder 2 parts (0.4) 4. Trehalose 5 parts (1) 5. Water 82.5 parts 6. Calcium hydroxide 0.5 parts (0.1)

[0067] Extrude the homogeneously mixed paste mixture into a cylindrical shape with a screw extruder (manufactured by FMI, PX30) with a hole of 3-4mm in diameter at the outlet, and cut the extruded paste into a 5mm length to obtain granules .

[0068] The obtained granules (average diameter 3mm×length 5mm) were heated at 90-100° C. for about 30 minutes to make it gelatinized, and the food material (water-containing form) of the present invention in the shape of white particles was obtained.

[0069] Then, the obtained white particles were dried at 105° C. for 60 minutes with a belt-type hot air drier...

Embodiment 3

[0072] As a chemical starch, a chemical starch derived from waxy corn with a Brabender peak viscosity of 600 (commercially available) was used in a mixer (manufactured by Sanying Seisakusho Co., Ltd., Machine name: 20DMW) was uniformly mixed, and the food material of the present invention was produced as follows. 1. 185 parts of chemical starch 2. 40 parts of powdered cellulose (0.22) 3. 20 parts of konjac mannan (0.11) 4. 15 parts of locust bean gum (0.08) 5. 20 parts of trehalose (0.11) 6. 1210 parts of water Part 7. 100 parts of 0.6% aqueous calcium hydroxide solution (0.003)

[0073] First, add 20 parts of trehalose, 60 parts of chemical starch and 15 parts of locust bean gum to 450 parts of water, and mix with a homogenizer at 10,000 rpm for 10 minutes to disperse the ingredients in water. Then, a liquid obtained by dispersing 125 parts of chemical starch and 20 parts of konjac mannose in 400 parts of cold water was added to this dispersion liquid, and mixed and disperse...

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Abstract

PROBLEM TO BE SOLVED: To obtain low calorie food material (artificial rice material) for cooked rice food, having properties, appearance, odor, taste and palatability similar to cooked rice and provide a method for producing the same.

SOLUTION: The low calorie food material comprises 1 pts.wt. starch, 0.05-2 pts.wt. trehalose, 0.03-7 pts.wt. gelling agent gelled with divalent metal ions and 0.003-0.5 pts.wt. divalent metal ions or 0.03-7 pts.wt. gelling agent gelled by heating, or cooling after heating and 0.03-20 pts.wt. clouding agent and is a gelled granular material thereof.

COPYRIGHT: (C)2004,JPO

Description

technical field [0001] The present invention relates to low-calorie food raw materials and a manufacturing method thereof. More specifically, it relates to a new type of low-calorie and high-fiber-content rice food that has the same properties, appearance, aroma, taste and texture as cooked rice through heating and conditioning. Artificial rice raw material and its manufacturing method. Background technique [0002] Due to the relatively high calorie value of rice, it is very important to limit the intake of obese people and adults with obesity and other diseases. In addition, even if it is a weight-loss food mainly for young women, its intake must be limited as much as possible. Therefore, the number of patients who cannot obtain the satisfaction of eating rice is increasing. In addition, some people with allergic disease or kidney disease may not be able to eat rice. [0003] Therefore, these patients are eager to develop artificial rice that has the same food texture an...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L7/10A23L29/20A23L33/00A23L33/20
CPCA61G17/08A61G2203/70
Inventor 江本三男赤沢哲也
Owner OTSUKA FOODS CO LTD
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