JP2019010074A - Extruded molding fired composition - Google Patents

Abstract

[Problem] To provide a molded baking composition containing more dietary fiber and a method for producing the same in a method of processing brown rice into a favorite food that can be consumed in addition to meals. One or more types of starch (A) containing at least brown rice flour selected from rice flour, rice flour, defatted rice bran, and glutinous plant seed flour, 65 to 85% by mass, agar and Molding baking composition which contains 15-30 mass% of 1 or more types of dietary fiber (B) chosen from inulin with respect to the whole composition. The molded baking composition, wherein the powder of glutinous plant seeds is 20% by mass or less based on the whole composition, and the total content of brown rice flour, rice flour and defatted rice bran is 70 to 85% by mass. The manufacturing method of the shaping | molding baking composition which mixes and shape | molds said (A) and (B) on heating-pressing conditions. [Selection figure] None

Description

  The present invention relates to a food composition that is fired after molding. More specifically, the present invention relates to a molded and baked composition that can stably maintain a molded shape even if a dough in which a large amount of dietary fiber is blended in a composition containing rice flour containing at least brown rice powder is extruded and baked.

  Although dietary fiber is not a nutrient, it is considered to have a major role in maintaining health, and it is known that it is preferable to take it through daily meals and the like. On the other hand, foods in recent years often use processed raw materials, and many of those processed raw materials have a low dietary fiber content. Many consumers often consume processed foods, and there are many people who have low intakes of foods containing a large amount of dietary fiber such as vegetables. For example, in the Japanese dietary intake standards (2015 edition, Ministry of Health, Labor and Welfare), “There are many reports that insufficient intake of dietary fiber is related to the development of lifestyle-related diseases, so it is appropriate to set a target amount. 17-20 g (different depending on sex and age) is shown as a daily intake target amount in adult Japanese. On the other hand, it is known from the results of the national health and nutrition survey that the average national dietary intake of dietary fiber is as low as around 60-70%. However, increasing the daily intake requires a large change in the content of meals, and many people are difficult to realize. Therefore, as a device to easily increase the intake without greatly changing the contents of the meal, for example, a method of increasing the amount of dietary fiber by mixing with ingredients, or a processed food using raw materials rich in dietary fiber. Proposed methods are proposed.

  Compared with polished rice, brown rice contains abundant functional components such as dietary fiber, γ-oryzanol, inositol, vitamin B group, minerals, etc., for the purpose of increasing the intake of dietary fiber, etc. It is used. However, compared to polished rice, cooking rice is difficult, the difference in texture and peculiar odor peculiar to rice bran does not match palatability, or the intake of brown rice to supplement the amount of dietary fiber that is insufficient only by the consumption of cooked brown rice Many problems existed as daily improvement methods, such as the fact that it is necessary to increase the amount of food, and that the calorie intake tends to increase.

  Thus, it has been proposed to process brown rice into a favorite food that can be consumed in addition to meals. (Patent Document 1) These palatable foods may have too high calorie intake if eaten too much, so it is healthy to supplement dietary fiber that is lacking in daily life even with a small amount of intake, in addition to brown rice It was found that it is necessary to make brown rice alpha to improve the maintenance and improvement of palatability. However, taking into account the shape that is easy to eat, the problem is that the shape is not stable during processing of the composition and breakage is likely to occur, so the amount of dietary fiber in the composition must be suppressed. It was.

JP 2006-123332 A

  The present inventors have problems such as that brown rice is not high in texture and aroma palatability, and that the unit price is high compared to wheat flour used in general baking compositions. As a method for solving this problem, it has been found that baking after molding is optimal. However, when dietary fibers are mixed at a high ratio, the shape stability of the molded product after baking becomes worse, and the yield is increased. Therefore, dietary fiber could be blended only within a range not causing the problem.

  The present invention has been made in view of the above-mentioned problems, and its main purpose is to dramatically improve the shape stability of the baked product after molding, despite the incorporation of a high concentration of dietary fiber. It is providing the shaping | molding baking composition to be made, and its manufacturing method.

  The present inventors have improved the formability by blending 15% by mass or more of agar and / or inulin with the rice flour containing brown rice based on the total amount of the composition. It has been found that the shape can be maintained even if it is applied. Based on this finding, the present inventors have completed the present invention through further research.

That is, the present invention typically provides the molded and fired composition described in 1 to 10 below and a method for producing the same.
Item 1.
Molded baking composition containing the following A and B components.
A One or more types of starch containing at least brown rice flour selected from the group consisting of brown rice flour, rice flour, defatted rice bran, and glutinous plant seed flour is 65% by mass to 85% by mass with respect to the entire composition.
B 15-30 mass% of 1 or more types of dietary fiber chosen from the group which consists of agar and inulin with respect to the whole composition
Item 2.
Item 2. The molded baked composition according to Item 1, wherein the powder of the glutinous plant seed is 20% by mass or less based on the whole composition.
Item 3.
Item 3. The molded fired composition according to any one of Items 1 or 2, wherein the total content of brown rice flour, rice flour, and defatted rice bran is 70 to 85 mass%.
Item 4.
Item 4. The molded fired composition according to any one of Items 1 to 3, comprising at least brown rice flour and defatted rice bran.
Item 5.
Item 5. The molded and fired composition according to any one of Items 1 to 4, wherein the molded and fired composition has a flat shape.
Item 6.
The manufacturing method of the shaping | molding baking composition which mixes and shape | molds the composition containing the following A and B component on heating-pressurization conditions.
A 1 or more types of starch containing at least brown rice flour selected from the group consisting of brown rice flour, rice flour, defatted rice bran, and glutinous plant seed flour is 65% by mass to 85% by mass with respect to the entire composition.
B 15-30 mass% of 1 or more types of dietary fiber chosen from agar and inulin with respect to the whole composition
Item 7.
Item 7. The method for producing a molding and firing composition according to Item 6, wherein the molding is performed by pressure using an extruder.
Item 8.
Item 8. The method for producing a molded and fired composition according to any one of Items 6 or 7, wherein at least brown rice flour is contained in an amount of 50 mass or more based on the entire composition.
Item 9.
The manufacturing method of the shaping | molding baking composition in any one of claim | item 6-8 whose total content of brown rice flour, rice flour, and defatted rice bran is 70-85 mass%.
Item 10.
Item 10. The method for producing a molded fired composition according to any one of Items 6 to 9, comprising at least brown rice flour and defatted rice bran.

  Despite containing a large amount of dietary fiber in starch containing at least brown rice flour, the molded product is less likely to break or collapse after molding and baking. The molding baking composition which can be ingested deliciously can be provided.

  Hereinafter, the present invention will be described in detail.

The molded baking composition of the present invention contains starch and dietary fiber.
As starch, it contains 1 or more types including at least brown rice flour selected from the group consisting of brown rice flour, rice flour, rice bran, and seed flour of glutinous seeds. Among these, it is preferable not to contain the powder of the seeds of the glutinous plant because it may impair the texture of brown rice. In addition, rice flour has fewer useful components than brown rice, while calories derived from starch increase. Therefore, it is preferable not to contain rice flour when improvement in taste cannot be obtained. Most preferred is a combination of brown rice flour and defatted rice bran.

  In general, brown rice means that the rice bran has been crushed and the rice husk removed, but the term brown rice as used in this application remains on the surface of white rice even in the paste layer, pearl core, seed coat, and part of the peel. The thing of the state of being included is also included. Brown rice powder means what is obtained by pulverizing brown rice. Moreover, rice flour means what is obtained by pulverizing white rice or polished rice. Rice bran is a paste powder layer (Aleuron layer), pearl core, seed coat, a part of pericarp or a mixture thereof, which is refined when scouring brown rice, but may contain a white rice component. The defatted rice bran means a product obtained by removing some or all of the fat and oil components from the rice bran and a processed product obtained by subjecting it to hydrolytic enzyme treatment or extraction treatment. As a method for removing fats and oils components from rice bran, methods such as mechanical pressing, organic solvent extraction, and super coastal degreasing are known, but pressing is obtained by pressing from the viewpoint of safety and processing cost. Most preferred is defatted rice bran. In this application, the defatted rice bran processed product which added refined rice oil etc. to the defatted rice bran obtained above is also included in the defatted rice bran. The defatted rice bran may be granulated or powdered. The defatted rice bran is not limited to those produced by the above-described method, and commercially available products may be used. Examples of commercially available products include “Hybref”, “Neo-Hyblev” manufactured by Sun Blanc Co., Ltd., which are pressed and defatted rice bran powder. A known method can be used for hydrolase treatment and extraction treatment. Among the hydrolases, peptidase and protease are preferable, and thermolysin is most preferable. As the extraction solvent, water and ethanol are preferable, and water is most preferable. Examples of glutinous seed plants include glutinous corn, glutinous rice, glutinous barley, glutinous millet, glutinous millet, glutinous amaranth, and glutinous pearl barley. The glutinous seed means a variety having starch that contains almost no amylose. For example, in the case of a normal variety of starch, it can be easily distinguished by exhibiting a reddish brown color in an iodine starch reaction that exhibits a bluish purple color.

  Agar and inulin used in the present application are known as dietary fibers. Agar is a polysaccharide mainly composed of polysaccharides such as agarose and agaropectin obtained from red algae such as Amakusa, Ogonori, Obakusa, and Itani Grass. Obtained by subjecting red algae to alkali or acid treatment as needed, followed by extraction with water under heating conditions, and filtration to remove insoluble matter such as cellulose and hemicellulose in the epidermis from the resulting extract. Usually, the extract obtained is used in the dry product state of a dried refined product. Agar is distributed with food ingredients with various physical properties, any of which can be used. Inulin is a polysaccharide with a fructose carbohydrate structure in which fructose molecules or β (2,1) -linked fructose molecules are α (1,2) -bonded to the fructose side of sucrose. It has a high content in tubers and roots of asteraceae such as chicory, burdock, antichok and chrysanthemum, and in lily family such as onion, garlic, leek and asparagus, and agave such as blue agave It has been known. A method for industrial synthesis using an enzyme (flucotosyltransferase) has also been developed. In this invention, what was manufactured by any method can be used. The inulin includes, for example, “Orafuti series” (manufactured by Beneo, chicory-derived natural inulin), “Fuji FF series” (manufactured by Fuji Nippon Seika Co., Ltd., enzyme synthesis method), “Agabeinulin” (manufactured by IDEA, Agave-derived natural inulin).

  In the present invention, at least one starch containing at least brown rice flour selected from the group consisting of brown rice flour, rice flour, defatted rice bran and glutinous plant seed flour is contained in an amount of 65% by mass to 85% by mass with respect to the entire composition. To do. Preferably it is 70-85 mass% with respect to the whole composition, More preferably, it is 70-80 mass% with respect to the whole composition. The content of the brown rice flour is 50% by mass or more based on the whole composition, and the total amount of the rice flour and the brown rice flour is preferably 60% by mass or more based on the whole composition. Moreover, in this invention, it is more preferable that there is little content of the powder of a glutinous seed. Specifically, it is preferable to suppress it to 20 mass% or less, and it is more preferable not to contain substantially. As the combination that constitutes the component A when the glutinous plant seed powder does not contain, a mixture of three types of brown rice flour, rice flour, and defatted rice bran, or a mixture of two types of brown rice flour and defatted rice bran is more preferable. Two types of defatted rice bran are most preferred. In this case, the total amount of brown rice flour, rice flour and defatted rice bran is preferably 70% by mass or more based on the entire composition. Since defatted rice bran contains various components useful for the living body, it is preferably blended in the present invention. However, the content varies greatly depending on the production method from rice bran, but defatted rice bran contains abundant dietary fiber, and the content of dietary fiber in a commercially available defatted rice bran is 25 to 45% by mass. When defatted rice bran is contained in a large amount in the composition, not only the content of dietary fiber in the molded baked composition increases and the effect of the present application may be reduced, but also the taste and odor of the molded baked composition appear. Therefore, it is preferable to limit the amount to 30% by mass or less with respect to the total amount of the composition. Usually, it is 0.1-20 mass% with respect to the composition whole quantity, Preferably it is 0.1-10 mass%, Most preferably, it is 0.1-5 mass%. In addition, for the purpose of increasing the diversity and content of useful components, those subjected to hydrolase treatment are more preferable. Furthermore, it is most preferable to use defatted rice bran that has been subjected to a treatment such as an extraction treatment to reduce the dietary fiber content. The “powder” in the present application includes powders and granules.

  In this invention, agar and inulin contain 15-30 mass% with respect to the whole composition. If the amount is less than 15% by mass, the shape stability is deteriorated, and if it is contained in an amount of 30% by mass or more, the texture of the molded fired composition is changed.

  The shape of the molded fired composition of the present invention is not limited, but a flat shape in which it is difficult to maintain the shape of the composition after firing is preferable because the effect can be sufficiently exhibited. The flat here means a shape in which the area of two side surfaces of the shape is overwhelmingly larger than the area of the remaining side surfaces. For example, a disk-like shape, a rice cracker-like shape, a shape like a plate-like snack can be mentioned, and the surface shape of the side surface having a large area is approximately circular, approximately elliptical, approximately triangular, approximately square, The surface shape such as a regular shape is not limited. The distance (thickness) of the side surface having a large area is preferably about 1-7 mm, more preferably about 2-5 mm, more preferably about 2-4 mm, and most preferably about 2-3 mm. In addition, for side surfaces with a large area, there are recesses or protrusions on the outer surface of the surface, or there is a cavity in the side surface, that is, there is a cavity that penetrates between two side surfaces with a large area. Since it becomes more difficult to maintain the composition shape after firing, it can be said that these shapes are preferable in terms of exhibiting the effects of the present technology. In that case, the shape of the opening of the cavity is not limited, but it is preferable when the total area of the openings of the cavity is 20% or more with respect to the total area surrounded by the outline of the side surface having a large area, and 30% The above case is more preferable, and the case of 40% or more is most preferable.

  The puffed food of the present invention may further contain other components as long as the effects of the present invention are not impaired. For example, oligosaccharides such as galacto-oligosaccharide can be mentioned. The content of these components is not particularly limited, and may be set as appropriate according to the purpose. For example, when galactooligosaccharide is added, the content is preferably about 0 to 10% by mass.

  The invention of the present application also includes a method for producing a molded and fired composition that can retain its shape even after being fired after molding. About the method of molding and baking, when heating and pressurizing using an extruder, mixing and cutting the dough extruded from the die, the shape of the molded baking composition is retained. Since it is difficult to do this, it can be said that this is a production method that can sufficiently exhibit the effects of the present technology. In this production method, it is usually produced by mixing raw materials such as starch and dietary fiber with water, subjecting the starch to gelatinization by pressurizing and heating using an extruder, and extrusion molding.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to the following example.

Production of Molded Firing Composition Each component was mixed in the blending amounts shown in Production Examples 1 to 10 in Table 1 below, and water was added and mixed for 15 minutes. Using the obtained mixture, a cavity having a total area of about 30% of the cavity opening with respect to the total area surrounded by the outer shell of the side surface having a large area is obtained using a single screw extruder (manufactured by NP Foods Co., Ltd.). A shaped and fired composition having a disk shape (with an average shape of the shaped and fired composition having a diameter of about 15 mm and a thickness of about 1.5 to 2.5 mm) was produced according to a conventional method based on Table 1. In addition, the composition described in Table 1 represents the composition of the molded fired composition. In production, brown rice flour (manufactured by Takai Foods Co., Ltd.), rice flour (manufactured by Yamaseido Co., Ltd.), glutinous wheat flour (manufactured by JA), agar (manufactured by Ina Agar Kogyo Co., Ltd., Inulin (manufactured by IDEA)) , Defatted rice bran (containing 30% dietary fiber) (manufactured by Sun Blanc Co., Ltd.), corn starch (manufactured by Nippon Food Chemical Co., Ltd.), waxy corn starch (manufactured by Nippon Food Chemical Co., Ltd.), isomaltextrin ((stock) ) Produced by Hayashibara Co., Ltd., and indigestible dextrin (manufactured by Matsutani Chemical Co., Ltd.) After production, about 100 g of the molded fired composition was accurately taken and the shape was retained. It was divided into two groups, and the mass of the group holding the shape was accurately measured. ○ When the mass of the group holding the shape was 90% or more with respect to the total amount collected, ○, The result obtained is shown in Table 1.

As is clear from the results in Table 1, when a large amount of dietary fiber is blended, the shape stability after baking deteriorates. However, only when agar or inulin is blended, dietary fiber is blended by 20% by mass or more. However, it was found that the shape stability after firing could be secured.

Claims (10)

Molded baking composition containing the following A and B components.
A One or more types of starch containing at least brown rice flour selected from the group consisting of brown rice flour, rice flour, defatted rice bran, and glutinous plant seed flour is 65% by mass to 85% by mass with respect to the entire composition.
B 15-30 mass% of 1 or more types of dietary fiber chosen from the group which consists of agar and inulin with respect to the whole composition The molding baking composition of Claim 1 whose powder of glutinous seeds is 20 mass% or less with respect to the whole composition. The shaping | molding baking composition of any one of Claim 1 or 2 whose total content of brown rice flour, rice flour, and defatted rice bran is 70-85 mass%. The shaping | molding baking composition of any one of Claims 1-3 containing brown rice flour and defatted rice bran at least. The shaping | molding baking composition of any one of Claims 1-4 whose shaping | molding baking composition is a flat shape. The manufacturing method of the shaping | molding baking composition which mixes and shape | molds the composition containing the following A and B component on heating-pressurization conditions.
A One or more types of starch containing at least brown rice flour selected from the group consisting of brown rice flour, rice flour, defatted rice bran, and glutinous plant seed flour is 65% by mass to 85% by mass with respect to the entire composition.
B 15-30 mass% of 1 or more types of dietary fiber chosen from agar and inulin with respect to the whole composition The manufacturing method of the shaping | molding baking composition of Claim 6 which pressure-molds using an extruder. The manufacturing method of the shaping | molding baking composition of any one of Claim 6 or 7 with which brown rice flour contains 50 mass or more at least with respect to the whole composition. The manufacturing method of the shaping | molding baking composition of any one of Claims 6-8 whose total content of brown rice flour, rice flour, and defatted rice bran is 70-85 mass%. The manufacturing method of the shaping | molding baking composition of any one of Claims 6-9 containing brown rice flour and defatted rice bran at least.