JP2006262745A - Processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide processed food uniformly containing β-glucan and/or an additive, comprising β-glucan processed food uniformly containing β-glucan, and easy to be continuously ingested. <P>SOLUTION: The processed food is obtained through the following process: mixing β-glucan and/or the additive with grain; adding water to the mixture so as to make the β-glucan and/or the additive adhere to the surface of the grain, and/or impregnating the surface of the grain with the β-glucan and/or the additive followed by subjecting the grain to humidity conditioning. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a processed food containing β-glucan and / or an additive, and a method for producing the same.

  The maintenance of a healthy body is what everyone wants. In recent years, foods and cosmetics related to health have been proposed that promote health maintenance / promotion, disease prevention, constitution improvement, beauty, slimming / obesity prevention, etc. Many so-called health functional materials having various health functions used for these have been developed. Among them, food plays a particularly important role, and foods using health functional materials such as physiologically active substances and specific nutritional components are attracting attention.

  One of these health functional materials is β-glucan. β-glucan is a material that has attracted attention as a functional material related to lifestyle-related disease improvement or immune enhancement, and it has been proposed to use it for foods (for example, see Patent Document 1 and Patent Document 2).

  Β-glucan, which is a health functional material, exerts its effect when taken continuously. However, this β-glucan is provided in the form of a powder or an aqueous solution, and if the β-glucan in the form of a powder or an aqueous solution is ingested as it is, the enjoyment of eating is not obtained and the satisfaction of ingestion is obtained. Absent. For this reason, it becomes tired to eat and the problem that it is difficult to ingest continuously will arise.

On the other hand, foods in which grains such as rice and corn are expanded, so-called pon confectionery, popcorn and the like are widely known as processed foods. These puffed cereals have a sufficient volume and are very satisfying when eaten.
However, these puffed foods have a problem that it is difficult to add uniformly when a health functional material is added. For example, when β-glucan is added to puffed food, a method of directly mixing β-glucan powder with puffed food is considered. It was very difficult due to differences in specific gravity.
Also, the problem that it is very difficult to add uniformly to puffed foods is not only when adding β-glucan, but also other health functional ingredients and additives commonly used in foods. Can be said similarly.

JP 2002-241784 A JP 2002-306094 A

  Accordingly, an object of the present invention is to provide a processed food that uniformly contains β-glucan and / or an additive, particularly, a β-glucan processed food that contains β-glucan uniformly and is easily ingested.

  As a result of intensive studies, the inventors have mixed β-glucan and / or an additive with cereal, and the β-glucan and / or the additive is attached to the surface of the cereal or impregnated into the cereal, It has been found that the above object can be achieved.

The present invention (invention according to claim 1) is based on the above findings, and is mixed with β-glucan and / or an additive and cereal, and added to these to add the β-glucan and / or the additive. Is provided on the surface of the cereal and / or impregnated in the cereal, and then the processed food is provided.
Further, the present invention (invention according to claim 2), after adding water, cooking and / or steaming allows the β-glucan and / or the additive to adhere to the surface of the cereal and / or The processed food according to claim 1, which is impregnated in cereals.
The present invention (invention according to claim 3) provides the processed food according to claim 1 or 2, wherein the processed food is swelled by pressurization and / or heating after conditioning. is there.
Moreover, this invention (invention of Claim 4) provides the processed food of Claim 3 shape | molded, after making it expand or after expanding.
Moreover, this invention (invention of Claim 5) is a manufacturing method of the processed food of Claim 4, Comprising: A beta glucan and / or an additive, and cereal are mixed, and these are added to water, cooking, By steaming, the β-glucan and / or the additive is attached to the surface of the cereal and / or impregnated in the cereal, then conditioned, and then pressurized and / or heated. The present invention provides a method for producing a processed food, characterized in that it is expanded and formed while being expanded or expanded.

  ADVANTAGE OF THE INVENTION According to this invention, the processed food which contains beta glucan and / or an additive uniformly, and its manufacturing method can be provided. The processed food of the present invention containing β-glucan having health functionality, among which the processed food of the present invention which has been swollen, has a sufficient volume, has a great satisfaction when eaten, and is easily ingested continuously Is.

  Hereinafter, the processed food of the present invention when β-glucan is used (hereinafter also referred to as the β-glucan processed food of the present invention) and a method for producing the same will be described.

First, β-glucan used in the β-glucan processed food of the present invention will be described.
The β-glucan used in the present invention is a kind of polysaccharide and is a 1-2β-D-glucopyranose bond, 1-3-β-D-glucopyranose bond, 1-4-β-D-glucopyranose. And at least two types of bonds among 1-6-β-D-glucopyranose bonds, more preferably 1-3-3-β-D-glucopyranose bonds and 1-4-4-β. Β-glucan having D-glucopyranose bond, β-glucan having 1-3-β-D-glucopyranose bond and 1-6-β-D-glucopyranose bond, and 1-3-β-D-gluco It is 1 type, or 2 or more types selected from (beta) glucan which has a pyranose bond, 1-4- (beta) -D-glucopyranose bond, and 1-6- (beta) -D-glucopyranose bond.

  These preferred β-glucans can be obtained from cereals, microorganisms or basidiomycetes. One type or two or more types of β-glucan derived from cereals, β-glucan derived from microorganisms, and β-glucan derived from basidiomycetes can be used.

The cereal-derived β-glucan is described below.
As the cereals, gramineous plants are preferable. Examples of gramineous plants include rice, wheat, corn, sorghum, barnyard millet, millet, barley, oats (crown) and rye. In particular, β-glucan obtained by extraction from these grasses is preferred. In the present invention, β-glucan obtained by extraction is also referred to as extracted β-glucan.

  The β-glucan extracted from the gramineous plant is not particularly limited by the extraction method, and any glucan extracted by adding an extraction solvent to the gramineous plant as an extraction raw material may be used. In addition, the extract itself that has been separated into solid and liquid after extraction, a liquid or solid that is obtained by concentrating β-glucan extracted from the extract by a known method, and purified from the extract by a known method to increase the purity. Any of liquids, solids, etc. obtained by any production method, any form, and any purity can be used. Of course, a mixture of extracted components other than β-glucan may be used. In the present invention, these are all referred to as β-glucan extracted from the grass family.

  In the extraction, the whole plant can be used as an extraction raw material, but it is preferable to use a seed having a relatively high β-glucan content. Any of crushed seeds (whole grain flour), cocoons, bran, malt, germ, endosperm part, etc. obtained in the cereal seed purification process may be used. Preferably, the whole grain of barley or oats, the endosperm portion of the barley or oats grain refined from the outer periphery, or the rice bran, rice bran, wheat or corn bran or germ generated at that time, and Preferably, it is a whole grain flour of barley or oats, an endosperm portion obtained by scouring grains of barley or oats from the outer periphery, or a cocoon generated at that time.

  In addition, β-glucan extracted from the gramineous plant is 1-2β-D-glucopyranose bond, 1-3β-D-glucopyranose bond, 1-4-4-β-D-glucopyranose bond, and Although it is preferable to have at least two kinds of 1-6-β-D-glucopyranose bonds, it is particularly preferable to have at least 1-3,1-4-β-D-glucopyranose bonds.

A method for extracting β-glucan from gramineous plants will be described.
Β-glucan in grasses can be obtained as a solution by dissolving it in a solvent such as water as a water-soluble polymer. For example, water, warm water, hot water, or a salt solution, an acidic or alkaline aqueous solution, an organic solvent, or the like as a solvent is added to a powder obtained from a seed of a gramineous plant, etc. It can be obtained by extracting at any temperature for a time. Among these, β-glucan extracted with water, warm water or hot water is preferable, and β-glucan extracted with warm water having a temperature of 80 ° C. or lower and 4 ° C. or higher is more preferable. Moreover, you may add an extraction promoter etc. at the time of extraction.

  In addition, when extracting high molecular weight β-glucan from barley, which is a grass family, for example, a method of producing water wax by using waxy barley as a raw material (Japanese Patent Publication No. 4-11197), barley, oats A method for obtaining β-glucan having a weight average molecular weight of 100,000 to 1,000,000 by alkali extraction, neutralization, and alcohol precipitation (Japanese Patent Publication No. 6-83651), and barley koji with a fine yield of 82% or less For example, a method of extracting β-glucan with hot water at 80 to 90 ° C. (Japanese Patent Application Laid-Open No. 11-225706) can be employed. Further, β-glucan obtained by these production methods can be further reduced in molecular weight by a known method. As a method for reducing the molecular weight, any known hydrolysis reaction of polysaccharides can be used. For example, it is known that water-soluble polysaccharides are hydrolyzed by pressure and heating in the presence of an acid, and this can be used to reduce the molecular weight. Further, it is also effective to reduce the molecular weight using an enzymatic hydrolysis reaction. As the enzyme, 1,3-β glucanase or the like can be used. Furthermore, β-glucan obtained by direct extraction from raw material grains by a method such as WO98 / 13056 pamphlet and JP-A-2002-97203 can also be used. Moreover, you may use the extraction accelerator etc. of Unexamined-Japanese-Patent No. 2002-105103 at the time of extraction.

Next, the microorganism-derived β-glucan used in the present invention will be described.
The microorganisms themselves contain a large amount of β-glucan in their cell walls. Therefore, as β-glucan derived from microorganisms, cultured cells obtained by inoculating microorganisms in a growth medium according to the type and growing the cells remain as they are, or the cultured cells are disrupted to remove the contents. The cultured cell wall residue obtained in this way can be used. In addition, the extracted β-glucan extracted from the cultured cells or the cultured cell wall residue can be used as it is, or a product obtained by purifying the extracted β-glucan. It is also possible to use β-glucan secreted and produced outside the cells by culturing microorganisms. In that case, the culture solution after completion of the culture may be used as it is, or from the culture solution. β-glucan can be isolated and purified for use.

  Among these, when cultured cells obtained by inoculating microorganisms in a growth medium according to the type and growing the cells are used as they are, the cell contents may cause deterioration in the quality of processed foods. . Therefore, it is most preferable to use β-glucan secreted and produced outside the cells as it is in the culture solution or after isolation and purification from the culture solution, and extract β extracted from the cultured cells or the cultured cell wall residues. It is then preferable to use glucan as it is or after purification, and it is preferable to use a cell wall residue obtained by crushing the cultured cells and removing the contents.

  As the microorganisms used for obtaining β-glucan, microorganisms that have been conventionally used for food are highly safe and suitable. That is, yeast, lactic acid bacteria, microorganisms belonging to the genus Aureobasidium, natto bacteria, acetic acid bacteria, koji molds, algae such as chlorella and spirulina. These can use the said microorganisms isolate | separated from the environment (for example, food, soil, indoors, etc.). Moreover, the stock strain or isolate isolate | separated by single bacteria, Furthermore, the mutant strain which performed mutation operation to them in accordance with a conventional method can also be used. Examples of the mutation operation include, for example, UV irradiation or chemical treatment with nitrosoguanidine, ethidium bromide, ethyl methanesulfonate, sodium nitrite and the like.

Representative examples of the yeast include yeasts classified into the genus Saccharomyces used in alcoholic brewing and bread making processes such as beer, happoshu, shochu, sake, wine and whiskey, Specific examples thereof include Saccharomyces cerevisiae (S. cerevisiae), Saccharomyces salmon (S.sake), Saccharomyces rosei (S.rosei), Saccharomyces luxi (S. rouxii), Saccharomyces bisporus (S. bisporus), Saccharomyces bailii (S. baillii), Saccharomyces bayanus (S. bayanus), Saccharomyces capenisis (S. capenisis) and the like.
Other than the genus Saccharomyces, the genus Syzosaccharomyces, such as S. pombe; the genus Torulopsis, such as T. etchelsii, T. versatilis ), T. holmii; Hanseniaspora; Hansenula, such as Hansenula, H. subpelliculosa; Debaryomyces, such as Debaryomyces D. hansenii; genus Saccharomycopsis, for example, S. fibuligera; genus Saccharomycodes; genus Pichia; genus Pachysolen ; Yeasts of the genus Candida used for microbial protein production, eg , C. utilis, C. milleri, C. tropicalis, C. maltosa, C. lipolytica; Rhodotorula Etc.

  Examples of the lactic acid bacteria include genus Lactobacillus and Bifidobacterium, cocci Leuconostoc, Pediococcus, Streptococcus, and Lactococcus. ) Lactic acid bacteria are usually used, but other genus Enterococcus genus, Vagococcus genus, Carnobacterium genus, Aerococcus genus, Tetragenococcus genus lactic acid bacteria It can also be used. Specific Lactobacillus strains include Lactobacillus bulgaricus, L. helveticus, L. acidophilus, L. lactis, L. lactis, Lactobacillus casei (L.casei), Lactobacillus brevis (L.brevis), Lactobacillus plantarum (L.plantarum), Lactobacillus salmon (L.sake), Streptococcus thermophilus (Streptococcus thermophilus), Streptococcus thermophilus (S. lactis), S. cremoris, Bifidobacterium longum, B. bifidum, B. breve, B. Phytobacterium infantis (B.infantis), Leuconostoc cremoris, Leuconostoc Mecenteroides (Ln.mesenteroides), Leuconostococcus (Ln.ocnos), Pediococcus acidilactici (Pediococcus acidilactici), Pediococcus cerevisiae (P.cerevisiae), Pediococcus spentaseseus (P.pentosaceus) The lactic acid bacteria currently used, such as these, are mentioned, These lactic acid bacteria can use 1 type, or 2 or more types. These may be used alone or in combination of two or more. Further, the culture of lactic acid bacteria belonging to the genus Bifidobacterium and the culture of other lactic acid bacteria may be performed separately, and these may be mixed.

  The microorganism belonging to the genus Aureobasidium may be any strain as long as it is a strain that produces a glucose polymer having a β bond outside the cell by culturing the microorganism, and examples thereof include Aureobasidium. Examples include strains of Aureobasidium pullulans. Specific examples include IFO4464, IFO4466, IFO6353, IFO7757, ATCC9348, ATCC3092, ATCC42023, ATCC433023, FERM BP-8391, and the like. In addition, strains belonging to the genus Aureobasidium, which are known to secrete and produce pullulan outside the cells, can also be used. In addition, these microorganisms separated in the environment (for example, food, soil, indoors, etc.) can also be used. Moreover, the stock strain or isolate isolate | separated by single bacteria, Furthermore, the mutant strain which performed mutation operation to them in accordance with a conventional method can also be used. Examples of the mutation operation include, for example, UV irradiation or chemical treatment with nitrosoguanidine, ethidium bromide, ethyl methanesulfonate, sodium nitrite and the like.

  Further, as the Bacillus natto, for example, a strain of the genus Bacillus, as the acetic acid bacteria, for example, a strain of the genus Acetobactor, as the bacilli, for example, Aspergillus genus and Penicillium (Penicillium) Each strain of the genus is mentioned. In addition, as the algae such as chlorella and spirulina, dry chlorella powder can be used. In addition, as the microorganisms, Xanthomonas genus, Aeromonas genus, Azotobactor genus, Alkigenes (Alcaligenes) are known to produce thickening polysaccharides used as food additives Strains of the genus, Erwinia, Enterobactor, Sclerotium, Pseudomonas, Agrobacterium, Macrophhomopsis can also be used .

  As a method of obtaining the cultured cell wall residue from these microorganisms, for example, an appropriate amount of a solvent is added to the cultured microorganisms, and the contents are washed away by destroying part of the cell wall by adding autolysis or hydrolase. And a method of obtaining a cultured cell wall residue by recovering the residue component. It can also be obtained by damaging microorganism cells by physical force such as a French press or an ultrasonic crusher, destroying a part thereof, removing the contents, and collecting the residue.

  The method for extracting β-glucan from cultured cells or cultured cell wall residues of microorganisms is not particularly limited, and extraction may be performed by adding an extraction solvent to cultured cells or cultured cell wall residues of microorganisms serving as extraction raw materials. As the extraction solvent, water, a salt solution, an aqueous acid solution, an aqueous alkaline solution, an organic solvent, or the like can be used alone or as a mixed solvent of two or more. Moreover, extraction efficiency can be improved by using together with extraction promoters, such as an enzyme which decomposes | disassembles a cell wall. Extracted β-glucan from microorganisms includes a solid-liquid separated extract itself, a liquid or solid obtained by concentrating β-glucan extracted from the extract by a known method, and a known method from the extract. A purified or purified liquid or solid product obtained by any production method, any form, or any purity product can be used. Of course, it is also possible to use a mixture of extracted components other than β-glucan. In the present invention, all of these are referred to as β-glucan extracted from microorganisms.

The method for extracting β-glucan from cultured cells or cultured cell wall residues of microorganisms will be further described.
Β-glucan from cultured cells or cultured cell wall residues of microorganisms can be obtained as a solution by dissolving it in a solvent such as water as a water-soluble polymer. For example, 2 to 100 times by weight of the above extraction solvent can be added to powder obtained by drying and pulverizing cultured microorganism cells or cultured cell wall residues, and extraction can be performed at any temperature for any time. In particular, β-glucan extracted using water, warm water or hot water as a solvent is preferable, and β-glucan extracted with warm water having a temperature of 90 ° C. or lower and 4 ° C. or higher is more preferable.

  In addition, when the extract from cultured cells or cultured cell wall residues of microorganisms is used as it is without purification or only after pulverization or solidification treatment, the purity of β-glucan in these components is preferably Is 1 to 100% by weight, more preferably 10 to 100% by weight, and most preferably 20 to 100% by weight. The higher the purity, the more preferable.

Next, β-glucan derived from basidiomycetes used in the present invention will be described.
Basidiomycetes contain a large amount of β-glucan in the nuclei of fruit bodies and mycelia assembled in a lump. Therefore, any of the fruit bodies and fungal pulverized products, extracts extracted from these pulverized products, and purified β-glucan from these extracts can be used as β-glucans derived from basidiomycetes. it can. Further, germination of basidiomycete spores, inoculating mycelium in a growth medium according to the type of basidiomycete, and growing cultured cells may be used as they are, or the cultured cells may be used as they are. The cultured cell wall residue obtained by crushing and removing the contents can also be used. Further, the extracted β-glucan extracted from the cultured cell or the cultured cell wall residue can be used as it is, or the purified β-glucan can be used as a basidiomycete-derived β-glucan. It is also possible to use β-glucan secreted and produced outside the bacterial cells by culturing basidiomycetes. In this case, the culture solution after completion of the culture may be used as it is, or the culture solution. Β-glucan can be isolated and purified from basidiomycetes and used as β-glucan derived from basidiomycetes.

  Of these, when the fruit bodies and mycelia are finely crushed, or when the cultured cells obtained by inoculating the growth medium with the spores and mycelium and growing the cells are used as they are Cell contents may cause degradation of processed food quality. Therefore, it is most preferable to use β-glucan secreted and produced outside the cells as it is in the culture solution or isolated and purified from the culture solution, and β-glucan extracted from the cultured cells or the cultured cell wall residues. Is preferably used as it is or after being purified, and it is preferable to use a cultured cell wall residue obtained by crushing the cultured cells and removing the contents.

  As basidiomycetes, cultivars used for commercial production are most preferable, but basidiomycetes not used for commercial production can also be used in the present invention. Examples of basidiomycetes include Agaricus blazei, morel mushrooms, moreer mushrooms, Ezohatake, Enokitake, Kawariharatake, chanterelles, mushrooms, mushrooms, crickets, mushrooms, cherry blossoms, mushrooms, mushrooms, mushrooms Reimaitake, camellia, winter summer grass, sea cucumber, sea bream, sea bream, red-faced swordfish, yellow-bellied medusae, nikawaurotake, numeric sardine mushroom, scallops, mushroom, mushroom, bamboo shoot, bamboo shoot, bamboo shoot Mushroom, Matsutake, Mannentake, Mukitake, Murasakishimeji, Yamadoritake, Yamabushitake, Willow Matsutake , Sparassis crispa, Phellinus, and the like.

  Examples of the method for obtaining the cultured cell wall residue of the basidiomycete include methods similar to the method for obtaining the cultured cell wall residue of the microorganism described above. For example, an appropriate amount of the cultured mycelium or the cultivated mycelia and fruit bodies A cultured cell wall residue can be obtained by adding a solvent, destroying a part of the cell wall by adding autolysis or hydrolase, allowing the contents to flow away, and collecting the residual components.

  The method for extracting β-glucan from cultured cells or cell wall residues of basidiomycetes is not particularly limited. For example, in the method for extracting β-glucan from cultured cells or cell wall residues of microorganisms described above, in place of microorganisms A basidiomycete may be used, and the β-glucan extracted from the basidiomycete can be obtained by any production method, in any form, or in any purity. Of course, it is also possible to use a mixture of extracted components other than β-glucan. In the present invention, all of these are referred to as β-glucan extracted from basidiomycetes.

The method for extracting β-glucan from cultured cells or cultured cell residues of basidiomycetes will be further described.
Β-glucan from basidiomycete cultured cells or cell residues can be dissolved in a solvent such as water as a water-soluble polymer, as in the case of the microorganisms. For example, an extraction solvent of 2 to 100 times the amount of the powder can be added to a powder obtained by drying and pulverizing a commercially available mushroom, which is a basidiomycete, and extraction can be performed at an arbitrary temperature for an arbitrary time. In particular, β-glucan extracted using water, warm water or hot water as a solvent is preferable, and β-glucan extracted with warm water having a temperature of 90 ° C. or lower and 4 ° C. or higher is more preferable.

  Further, when an extract from a basidiomycete cultured cell or cultured cell wall residue is used as it is without purification or after only powdering or solidification treatment, the purity of β-glucan in those components is preferably Is 1 to 100% by weight, more preferably 10 to 100% by weight, and most preferably 20 to 100% by weight. The higher the purity, the more preferable.

Next, cereals used in the present invention will be described.
The cereals used in the present invention include rice, wheat, corn, sorghum, mackerel, millet, millet, barley, oats (crown), rye, buckwheat, beans Specific examples include glutinous rice, glutinous rice, red rice, black rice, green rice, ancient rice, germinated brown rice, germinated rice, buckwheat rice, indica rice, japonica rice, fortified rice, non-washed rice, barley, oats , Hato oats, oats, oats, wheat, acne, awa, mochiawa, mochikibi, takaki, inakibi, koran, soba, corn, soba, sesame, black sesame, white sesame, quinoa, amaranth, Examples include soybeans, red beans, bean beans, Kintoki beans, and broad beans.
The cereals may be refined (milled), such as milled (milled) rice, brown rice, milled (milled) barley, brown barley, milled (milled) buckwheat, brown buckwheat, etc., and these milling accuracy (milling degree) Is not particularly limited. Of course, it may not be polished.
The cereal may be a powder once ground into a powder form, a dough form, a kneaded form, or of course a powder form.
Further, the cereal may be pregelatinized rice, instant rice or the like subjected to processing such as pregelatinization or instantization, or may be subjected to various processing such as heating, pressurization, drying, or expansion.

The β-glucan processed food of the present invention is prepared by mixing the β-glucan and the cereal, adding water thereto, and attaching the β-glucan to the surface of the cereal and / or impregnating the cereal. It is obtained by moistening.
A method for producing the processed β-glucan food of the present invention using the β-glucan and the cereals will be described in detail below.

  First, β-glucan and cereal are mixed. The amount of β-glucan mixed at that time is not particularly limited, but is preferably 0.001 to 50 parts by weight and more preferably 0.1 to 10 parts by weight with respect to 100 parts by weight of cereal. The β-glucan used may be in any state, shape, etc., such as a solid such as a powder or a liquid such as an aqueous solution.

  It is then hydrated to a mixture of β-glucan and cereal to allow β-glucan to adhere to and / or impregnate the cereal. As used herein, “hydration” includes not only adding water or hot water, but also performing steaming described below. In addition, β-glucan and cereal may be mixed and added together by adding an aqueous solution or aqueous dispersion of β-glucan to the cereal. When adding water or hot water, the amount is preferably 60 to 400 parts by weight, more preferably 100 to 180 parts by weight, based on 100 parts by weight of cereals.

When β-glucan is adhered to the surface of the cereal by adding water, preferably the β-glucan is uniformly adhered to the surface of the cereal.
When the grains are impregnated with water and β-glucan is impregnated, β-glucan may be impregnated from the surface of the grain into the inside. Although the depth of impregnation is not ask | required, Preferably it is 0.01 to 30% of the distance from a grain surface to a center, More preferably, it is 0.05 to 15%.

  In order to attach β-glucan to the surface of the cereal and / or impregnate the cereal, it may be allowed to stand at room temperature for an appropriate time after adding water, but is preferably cooked and / or cooked. Cooking here means cooking (cooking rice), and steaming means steaming. For example, cooking rice or steaming glutinous rice. In particular, it is preferable to impregnate cereals with β-glucan by cooking and / or steaming. For example, β-glucan and water may be added to rice and cooked like cooked rice. In addition, when steamed, steamed with steam, the β-glucan can be attached to the surface of the cereal and / or impregnated into the cereal while being added, for example, when steamed after mixing glutinous rice and β-glucan Is this. In the present invention, such “steaming” is also included in “steaming after adding water”.

  The β-glucan processed food of the present invention is obtained by attaching β-glucan to the surface of cereals and / or impregnating cereals, and then conditioning the moisture. Humidity adjustment here is to adjust the amount of water contained in the processed β-glucan food. Specifically, the moisture content is adjusted by drying or humidification. The degree of humidity control is appropriately determined depending on the intended β-glucan processed food.

When the β-glucan processed food of the present invention is stored in a dry state, such as instant cooked rice, pregelatinized rice, corn flakes, instant food, instant food ingredients, and dried food, the quality deteriorates. It is preferable to reduce the amount of water to such an amount that it does not, for example, about the initial amount of water in cereals. Specifically, the moisture content after conditioning is preferably 10% by weight or less.
In addition, for example, as described later, when the processed β-glucan processed food is pressurized and / or heated to be expanded to obtain expanded food such as puff crackers, pon confectionery, snack confectionery, etc. If the amount is too small, it is difficult to swell, so it is preferable to adjust the humidity so as to contain an appropriate amount of water.
In addition, when the processed β-glucan processed food is put into a manufacturing apparatus for further processing (for example, puffing), the moisture that the β-glucan processed food can pass without adhering to the manufacturing apparatus such as a hopper An amount is preferred.

Moreover, after adjusting the humidity, it may be expanded by pressurization and / or heating to produce the β-glucan processed food of the present invention. Examples of the β-glucan processed food of the present invention obtained by swelling after humidity conditioning include popcorn, bomb bomb, pon confectionery, puff cracker, snack confectionery and the like. The swelling here means a state in which the starch in the cereal has been gelatinized and swelled by heated steam and then solidified, and at this time, the starch is pregelatinized. The degree of pressurization and / or heating at the time of expansion is not particularly limited as long as moisture is vaporized and starch is gelatinized, but the temperature is 170 to 350 ° C., the pressure is 1.5 to 350 kg / cm ² , and the time is 5 seconds. ˜30 minutes are preferable, temperature is 250 ° C. to 270 ° C., pressure is ^{2 to} 10 kg / cm ² , and time is more preferably 5 seconds to 300 seconds. In the case of expanding, although depending on the type of grain, the moisture adjustment is performed so that the water content is preferably 12 to 20% by weight, more preferably 15 to 17% by weight.

Moreover, you may shape | mold the beta glucan processed food of this invention. Molding can be performed in accordance with, for example, a mold (mold). The shape may be any, for example, circular, square, triangular, polygonal, particulate, spherical, elliptical, oval, rugby ball, tablet, cube, cuboid, triangular pyramid, square pyramid, polygonal pyramid, cylinder , Polygon, cylinder, disk, ring, tube, donut, fiber, fiber, string, plate, sheet, film, lump, star, shell, macaroni, rod, Cross shape, half moon shape, crescent shape, star shape, pellet shape, heart shape, spade shape, diamond shape, club shape, gourd shape, corrugated shape, trumpet shape, etc. Is a shape imitating natural materials, artifacts, various characters, such as fruits, pulp, vegetables, agricultural products, fish, marine products, animals, meat, bones, plants, flowers, beans, nuts, grains, vehicles, houses , Buildings, dolls, etc. Et shape may be a combination of.
When imitating the shape of natural products or foods such as vegetables, fruits, meat, fish, etc., the natural products and foods may have the color tone, fragrance, taste, or similar color tone, fragrance, taste, etc. Good. Of course, in the case of other shapes, color, fragrance, taste and the like may be added.

  In addition to molding according to the mold (mold), it may be molded into a multilayer structure or filled into capsules, and the molded β-glucan processed food has a film on the surface, A coating treatment such as fats and oils and sugars may be applied. The hardness of the capsule, film, and coating is not particularly limited, and may be solid hardness with little elasticity, or may be elastic jelly-like or gummy-like. There may be animals and liquids.

  Molding is preferably performed while expanding, but of course, it may be performed after expansion. In the case of molding while expanding, it is only necessary that the β-glucan adhered to the surface of the cereal and / or impregnated into the cereal and then conditioned and then expanded in a state where it is put in a mold to be molded.

At the time of molding, other foods, processed foods, food additives may be added and molded with them. Examples include spices, seasonings, cereals, starches, protein materials, dairy products, mushrooms, dried products. Food (dried shrimp, dried crab, dried perilla leaves) and the like can be mentioned.
In addition, in the case of molding after expansion, the expanded β-glucan processed food may be conditioned prior to molding, or in the case of molding while expanding, the humidity may be adjusted. The processed β-glucan food may be reconditioned to be suitable for expansion and molding.

  Moreover, you may mix | blend additives other than beta glucan with the beta glucan processed food of this invention. Examples of the additive include a substance that gives some physiological activity to the body when ingested. Such substances include, for example, cholesterol elevation inhibitors, blood pressure elevation inhibitors, blood cholesterol regulating agents, blood glucose level elevation inhibitors, intestinal flora improving agents, intestinal regulating agents, immune enhancing agents, anticancer agents Agents, antiallergic agents, digestion and absorption control agents, anti-aging agents, antioxidants, blood circulation promoters, amino acids, peptides, lipids, polysaccharides, oligosaccharides, proteins, carbohydrates, dietary fiber, enzyme components, etc. Can be mentioned.

  Specific examples of the above-mentioned substances that give physiological activity include polyunsaturated fatty acids (EPA, DHA) that optimize blood lipid concentration, plant sterols that regulate serum cholesterol, and esterified products thereof, diacylglycerol, and γ-linolene. Acid, α-linolenic acid, linoleic acid, conjugated linoleic acid and other unsaturated fatty acids, beet fiber, corn fiber, psyllium seed coat, tea polyphenol, lecithin, bonito peptide, sardine peptide, casein deca peptide, soy protein isolate Foods and pharmaceuticals containing lactic acid bacteria, gluconic acid, oligosaccharides, various dietary fibers, etc., which improve the intestinal environment and work for intestinal regulation. Other ingredients known to have health functions, such as chlorella, spirulina, propolis, chitin, chitosan, deoxyribonucleic acid, ribonucleic acid, ganoderma, agaricus, ginkgo biloba extract, citrus fruit, turmeric, garcinia, Apple fiber, gymnema, collagen, blueberry, aloe, saw palmetto, capsanthin, lutein, β-cryptoxanthin, renin, taurine, casein, collagen, glucosamine, casein phosphopeptide (CPP), milk basic protein (MBP), lactoferrin, glutathione, Theanine, gabba, aspartame, xylitol, recardent, alginic acid, sodium alginate, fucoidan, chondroitin, hyaluronic acid, cellulose, pectin, indigestible dextrin, guru Mannan, inulin, fructan, cyclofructan, difructose, levan, mucin, flavonoid, polyphenol, catechin, tannin, anthocyanin, rutin, quercetin, soy isoflavone, soy saponin, soy globulin, chlorogenic acid, citric acid, lactic acid, malic acid, Capsaicin, sesame lignan, allicin, caffeine, chlorophyll, nattokinase, β-lactoglobulin, plant fermentation enzyme, mevalonic acid, chlorophyll, royal jelly, ginseng, prunes, chamomile, thyme, sage, peppermint, lemon balm, mallow, oregano, catnip Herbs such as tea, yarrow, and hippiscus may be used, as well as vitamins, calcium enhancers such as calcium-containing compounds, iron enhancers such as iron-containing compounds, essential mi Mineral reinforcing agent containing Lal, more animals and plants extract, seaweed extract, may be used a physiologically active ingredient natural ingredients such as crude drugs components like.

  As the above-mentioned vitamins that can be blended, those listed as fortifiers in food additives can be used, such as vitamin A or β-carotene, vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, Pantothenic acid, niacin, biotin, vitamin C, vitamin D, vitamin E, vitamin K, derivatives thereof, oil-coated vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, pantothenic acid, niacin, biotin, vitamin C, Examples include coenzyme Q10 (vitamin Q). Specific examples of vitamin derivatives include vitamin B1 derivatives, thiamine hydrochloride, thiamine sulfate, dibenzoyl thiamine, dibenzoyl thiamine hydrochloride, thiamine nitrate, thiamine lauryl sulfate, bisbenchamine, etc., as vitamin B2 derivatives Examples of vitamin B6 derivatives include pyridoxine hydrochloride, and examples of vitamin C include L-ascorbic acid stearate and sodium L-ascorbate.

  As the above-mentioned calcium-containing compounds that can be blended, those listed as calcium fortifiers in food additives can be used, such as calcium chloride, calcium citrate, calcium gluconate, calcium glycerophosphate, acidic calcium pyrophosphate, calcium hydroxide , Calcium carbonate, calcium lactate, calcium sulfate, primary calcium phosphate, dibasic calcium phosphate, tertiary calcium phosphate, calcium pantothenate, calcium dihydrogen pyrophosphate, coral calcium, dolomite, eggshell calcium, beef bone powder calcium, scallop shell calcium, milk calcium Etc.

  As the iron-containing compound that can be blended, those listed as iron fortifiers in food additives can be used, for example, ferric chloride, iron citrate, ammonium iron citrate, sodium iron citrate succinate, Examples thereof include iron lactate, ferrous pyrophosphate, ferric pyrophosphate, ferrous sulfate, ferrous gluconate, heme iron, liver powder, and oil-coated iron.

  Examples of the mineral fortifier that can be blended include those containing essential minerals such as zinc, potassium, magnesium, manganese, phosphorus, sodium, selenium, iodine, and molybdenum. In addition, wheat extract, wheat germ, young wheat leaf, chlorella, oyster meat extract, seawater concentrate, nuts, fish meal, liver powder, brown rice powder, brewer's yeast, and the like, which are sources of these essential minerals, can also be used.

  The physiologically active components of the above-mentioned naturally-occurring components such as animal and plant extract components, seaweed extract components and herbal medicine components that can be blended include: Ashitaba extract, Avocado extract, Achacha extract, Altea extract, Arnica extract, Aloe extract, Apricot extract, Apricot kernel extract Extract Extract, hydrolyzed elastin, hydrolyzed wheat powder, hydrolyzed silk, chamomile extract, carrot extract, kawara mugi extract, licorice extract, oil-soluble licorice extract, calcade extract, oyster extract, kiwi extract, Na extract, Cucumber extract, Guanosine, Gardenia extract, Kumazasa extract, Clara extract, Walnut extract, Grapefruit extract, Clematis extract, Chlorella extract, Mulberry extract, Gentian extract, Black tea extract, Yeast extract, Burdock extract, Rice bran ferment extract, Rice germ oil, Comfrey extract, Collagen, Cowberry extract, Saishin extract, Psycho extract, Saitai extract, Salvia extract, Soap extract, Sasa extract, Hawthorn extract, Salamander extract, Shiitake extract, Giant extract, Shikon extract, Perilla extract, Linden extract, Shimotake extract Peonies extract, shrimp root extract, birch extract, horsetail extract, horseshoe extract, hawthorn extract, elderberry extract, Achillea millefolium extract, mint extract, sage extract, mallow extract, senkyu extract, assembly extract, soybean extract, taisu extract, thyme extract, tea extract, clove extract, chigaya extract, chimpi extract, toki extract, tomatosenka extract, tonin extract, spruce extract, Dokudami extract, tomato extract, natto extract, carrot extract, garlic extract, wild rose extract, hibiscus extract, bacmond extract, parsley extract, honey, hamamelis extract, parietalia extract, cassava extract, bisabolol, loquat extract, dandelion extract, fukinotou extract, Bukuryo extract, butcher bloom extract, grape extract, placenta extract, propolis, loofah extract, safflower extract, pe Permint extract, body extract, button extract, hop extract, pine extract, maronier extract, citrus extract, mukuroji extract, melissa extract, peach extract, cornflower extract, eucalyptus extract, yukinoshita extract, yuzu extract, yokoinin extract, mugwort extract, lavender extract, apple An extract, a lettuce extract, a lemon extract, a forsythia extract, a rose extract, a rosemary extract, a Roman chamomile extract, a royal jelly extract, etc. can be mentioned.

  As the additive, in addition to the above-mentioned substances that give physiological activity, excipients, sweeteners, colorants, seasonings, spices, bitters, fortifiers, surfactants, solubilizers that can be used in ordinary foods, Thickeners, pastes, preservatives, fragrances, antibacterial agents, bactericides, salts, solvents, chelating agents, neutralizing agents, acidulants, pH adjusters, preservatives, buffering agents, fats and oils, processed fats and oils, starches, Ingredients such as wheat flour, buckwheat flour, cereal flour, eggs, dairy products, dairy products, sesame seeds, dried shrimp, dried crabs, dried perilla leaves, mushrooms, beans, starch, and protein materials can be used.

  Examples of the excipient include agar, gelatin, guar gum, starch, dextrin, cellulose, chocolate, cocoa butter, coconut oil, palm kernel oil, hydrogenated oil and other proteins, various proteins, or wheat flour, rice flour, red bean flour, soybean Flour, flour such as wheat germ, soy protein, nonfat dry milk, casein, albumin, globulin, cheese and other dairy products and processed milk products, egg white, egg yolk and other processed egg products, sugar, glucose, maltose, lactose and other sugars And salts such as sodium chloride and calcium carbonate, and a mixture or composite material thereof may be used.

  In the case of blending the additive, the blending amount is not particularly limited, and for example, as long as the substance gives physiological activity, it is appropriately determined depending on the effect expression concentration of the active ingredient. The total amount of all additives is preferably 0.05 to 90 parts by weight, more preferably 0.1 to 50 parts by weight, and most preferably 1 to 10 parts by weight.

  The addition timing and addition method of the additive are not particularly limited, and when β-glucan and cereal are mixed, they may be added together with β-glucan, or may be added together with water during addition. It may be added during cooking and / or cooking, may be added during conditioning, may be added during expansion, or may be added during molding.

  The β-glucan processed food of the present invention can be eaten as it is. Specifically, it can be eaten as it is as an instant food, instant cooked rice, pregelatinized rice, puff cracker, popcorn, bomb jar, pop cake, snack cake, and the like. The processed β-glucan food of the present invention can give satisfaction that β-glucan has been ingested and is easy to ingest continuously.

  In addition, the processed β-glucan food of the present invention can be used as a filling material, topping material, sprinkle, ingredients, tablets, capsules, microcapsules, additives, kneading materials, compounding materials, etc. For example, it can be used as an ingredient for instant foods, dried food ingredients, processed food ingredients, etc. When manufacturing β-glucan processed food by adding β-glucan to various foods, it is more workable to add the β-glucan processed food of the present invention than adding a small amount of high-priced β-glucan directly to the food This is also preferable.

Next, the additive and cereal are mixed, hydrated to these, and the additive is attached to the surface of the cereal and / or impregnated in the cereal, and then conditioned. The processed food of the present invention (hereinafter also referred to as the additive processed food of the present invention) and the production method thereof will be described.
As said additive used in the additive processed food of this invention, additives other than the beta glucan mentioned as what can be mix | blended with the beta glucan processed food of this invention are mentioned.
The processed food of the present invention is the same as the processed food of β-glucan of the present invention except that the above-mentioned additive is used instead of β-glucan in the processed food of β-glucan of the present invention. It can be produced in the same manner as a processed glucan food.

  EXAMPLES Hereinafter, although an Example etc. are shown and this invention is demonstrated further more concretely, these do not limit this invention. “Parts” and “%” are based on weight unless otherwise specified.

[Production Example 1] Preparation of barley β-glucan Sticky bare barley was shaved with a grinding-type mill and refined to a yield of 82%. The soot generated at this time was designated as 糠 -1. The barley that had been milled to a yield of 82% was further shaved by a grinding mill, and was milled to a yield of 55%. The soot generated at this time was designated as pulverized product-1. 20 L of tap water was added to the container (50 L), and the temperature was adjusted to 15 ° C. while stirring. 6 kg of ６-1 was added thereto, and the mixture was extracted by stirring for 2 hours. After solid-liquid separation with a continuous centrifuge, the supernatant was lyophilized to obtain 450 g of an extraction accelerator. To the container (70 L), 30 L of tap water was added, and 150 g of the extraction accelerator was added while stirring, and after dissolution, 7.5 kg of the pulverized product-1 was added. After stirring and extracting at 50 ° C. for 2 hours, the supernatant was obtained after solid-liquid separation with a continuous centrifuge. The obtained supernatant was boiled, and after cooling, 15 L of a slightly viscous β-glucan solution was obtained. Two times the amount of ethanol was added to the obtained β-glucan solution, and the precipitate was collected and dried to obtain 460 g of water-soluble β-glucan extracted from barley (sample A). Sample A had a weight average molecular weight of 100,000.

[Production Example 2] Preparation of microbial exogenously produced β-glucan Deposit ADK-34, which is an Aureobasidium pullulans strain of deposit number FERM BP-8391, is cultured on a potato dextrose agar slant and stored. And inoculated into a 500 ml Erlenmeyer flask containing 100 ml of YM liquid medium (Difco) and pre-cultured at 28 ° C. for 3 days. To a 30 liter fermenter equipped with a full zone blade, 15 liters of Czapeak's medium (manufactured by Difco) and the obtained preculture were added and main culture was performed at 28 ° C. for 3 days. During the culture, the pH was adjusted to 5.0, and the aeration amount and the number of rotations were controlled in sequence so that the aeration was 1 vvm. After 15 liters of the culture broth was sterilized by heating at 90 ° C. for 30 minutes, an equal amount of water was added, and then the cells were removed by centrifugation. The resulting culture supernatant was directly used as a UF membrane separator (UFP-10C-). 8A, manufactured by Amersham Bioscience) and desalted. The desalted culture supernatant was freeze-dried to obtain 110 g of a water-soluble β-glucan freeze-dried product (Aureobasidium culture: sample B). Sample B had a weight average molecular weight of 2 million.

[Production Example 3] Preparation of basidiomycete-derived β-glucan The fruit body of Kawariharatake is crushed and pulverized, 50 liters of hot water is added to 10 kg of the pulverized product, and hot water extraction is performed for 3 hours with gentle stirring under boiling conditions. Processed. After the hot water extraction treatment, the solution was centrifuged to obtain the separated solution. Three times the amount of 99% ethyl alcohol was added to the separated liquid to obtain a precipitate, which was freeze-dried to obtain 1200 g of β-glucan (sample C). Sample C had a weight average molecular weight of 1,000,000.

[Example 1]
(Combination)
β-glucan (Sample A obtained in Production Example 1) 8 g
160g of rice
220 ml of water
Rice was cooked with the above composition using an electric rice cooker for home use to obtain cooked rice containing β-glucan. After the completion of cooking, β-glucan-containing cooked rice was spread in a vat and dried until the water content was about 15% to obtain a β-glucan processed food-A of the present invention. The obtained β-glucan processed food-A contained β-glucan uniformly and was easily ingested continuously.

[Example 2]
(Combination)
β glucan (Sample B obtained in Production Example 2) 8 g
Germinated rice 160g
220 ml of water
Eggshell calcium 20g
With the above composition, rice was cooked with an electric rice cooker for home use to obtain cooked rice containing β-glucan. Immediately after the completion of cooking, the rice cooked with β-glucan was spread in a vat and dried until the water content was about 12% to obtain the processed β-glucan food-B of the present invention. The obtained β-glucan processed food-B contained β-glucan uniformly and was easily ingested continuously.

Example 3
(Combination)
β glucan (Sample C obtained in Production Example 3) 6 g
140g of rice
Ogura 20g
240 ml of water
Rice was cooked with the above composition using an electric rice cooker for home use to obtain cooked rice containing β-glucan. After the completion of cooking, β-glucan-containing cooked rice was spread on a vat and dried until the water content was about 17%, to obtain β-glucan processed food-C of the present invention. The obtained β-glucan processed food-C contained β-glucan uniformly and was easily ingested continuously.

Example 4
10 g of the β-glucan processed food-A obtained in Example 1 was set in a pon confectionery manufacturing machine, heated and pressurized for 10 seconds at a temperature of 260 ° C. and a pressure of 6 kg / cm ² , and expanded to produce the β-glucan of the present invention. Processed food-D was obtained. The obtained β-glucan processed food-D contained β-glucan uniformly, had a sufficient volume feeling, had a great satisfaction when eaten, and was easily ingested continuously.

Example 5
10 g of the β-glucan processed food-B obtained in Example 2 is put into a disk-shaped mold, set in a pon confectionery machine, heated and pressurized at 260 ° C. and a pressure of 6 kg / cm ² for 10 seconds, and expanded. Thus, a β-glucan processed food-E of the present invention formed into a disc shape was obtained. The obtained β-glucan processed food-E contained β-glucan uniformly, had a sufficient voluminous feel, had a great satisfaction when eaten, and was easy to ingest continuously.

Example 6
10 g of the β-glucan processed food-C obtained in Example 3 is put in a block-shaped mold, set in a pon confectionery machine, heated and pressurized at a temperature of 270 ° C. and a pressure of 7 kg / cm ² for 15 seconds, and expanded. Thus, β-glucan processed food-F of the present invention formed into a block shape was obtained. The obtained β-glucan processed food-F contained β-glucan uniformly, had a sufficient voluminous feel, had a great satisfaction when eaten, and was easily ingested continuously.

Example 7
10 g of processed β-glucan food obtained in Example 1, 0.3 g of sesame and appropriate amount of salt are mixed in advance, set in a confectionery machine, and heated at a temperature of 240 ° C. and a pressure of 5.5 kg / cm ² for 10 seconds. -Pressurized and expanded to obtain β-glucan processed food-G of the present invention. The obtained β-glucan processed food-G contains β-glucan uniformly, has a sufficient volume feeling, has a great satisfaction when eaten, and is easily ingested continuously.

Example 8
8 g of the β-glucan processed food-B obtained in Example 2 and 2 g of pressed barley (commercial product) are mixed, put into a disk-shaped mold, set in a pon confectionery machine, temperature 260 ° C., pressure 6 kg / cm ^2. Was heated and pressurized for 10 seconds and expanded to obtain a β-glucan processed food-H of the present invention formed into a disk shape. The obtained β-glucan processed food-H contained β-glucan uniformly, had a sufficient voluminous feel, had a great satisfaction when eaten, and was easy to ingest continuously.

Example 9
160 g of glutinous rice was soaked in water for a day. 8 g of β-glucan (Sample A obtained in Production Example 1) and glutinous rice soaked in water for 1 day were mixed and steamed with steam for 30 minutes. Thereafter, it was spread on a vat and dried until the water content was about 14% to obtain a β-glucan processed food-I. The obtained β-glucan processed food-I contained β-glucan uniformly and was easily ingested continuously.

Example 10
10 g of the β-glucan processed food-I obtained in Example 9 is put in a block-shaped mold, set in a pon confectionery machine, heated and pressurized at 260 ° C. and a pressure of 6 kg / cm ² for 10 seconds, and expanded. The processed β-glucan processed food-J of the present invention formed into a block shape was obtained. The obtained β-glucan processed food-J contained β-glucan uniformly, had a sufficient volume feeling, had a great satisfaction when eaten, and was easy to ingest continuously.

Example 11
3 g of β-glucan (sample A obtained in Production Example 1) was dissolved in 160 ml of water, mixed with 100 g of pregelatinized rice, and allowed to stand for 1 hour. Thereafter, the pregelatinized rice was spread on a vat and dried until the water content was about 15%, to obtain a β-glucan processed food-K of the present invention. The obtained β-glucan processed food-K contained β-glucan uniformly and was easily ingested continuously.

Example 12
10 g of the β-glucan processed food-K obtained in Example 11 is placed in a disk-shaped mold, set in a pon confectionery machine, heated and pressurized at 260 ° C. and a pressure of 6 kg / cm ² for 10 seconds, and expanded. The processed β-glucan processed food-L of the present invention formed into a disc shape was obtained. The obtained β-glucan processed food-L contained β-glucan uniformly, had a sufficient voluminous feel, had a great satisfaction when eaten, and was easy to ingest continuously.

[Comparative Example 1]
8 g of β-glucan (sample A obtained in Production Example 1) and 160 g of rice are mixed, placed in a disk-shaped mold, set in a confectionery machine, heated at 260 ° C., pressure 6 kg / cm ² , and heated for 10 seconds. -Pressurized and expanded to obtain a comparative product-1 molded into a disk shape. The obtained comparative product-1 was uneven in the distribution of β-glucan, and β-glucan was dropped during eating, making it difficult to eat and continuous ingestion.

Claims (5)

  The β-glucan and / or additive and the cereal are mixed and hydrated to allow the β-glucan and / or the additive to adhere to and / or impregnate the cereal. Processed food characterized by being moistened.   2. The β-glucan and / or the additive is attached to the surface of the cereal and / or impregnated in the cereal by cooking and / or steaming after adding water. processed food.   3. The processed food according to claim 1 or 2, which is swelled by pressurization and / or heating after conditioning.   4. The processed food according to claim 3, wherein the processed food is molded while being expanded or after being expanded.   The method for producing a processed food according to claim 4, wherein β-glucan and / or an additive and cereal are mixed, hydrated, cooked and / or steamed, to thereby produce the β-glucan and / or the Additives are attached to the surface of the cereal and / or impregnated in the cereal, then conditioned, then expanded by pressurization and / or heating, expanded or expanded, and then shaped Processed food manufacturing method characterized by the above-mentioned.