JPH06197715A - Buckwheat noodle having adjusted protein - Google Patents

Abstract

PURPOSE:To obtain SOBA (buckwheat noodles) having adjusted protein useful as a food for a patient of hepatopathy restricting intake of electrolyte such as protein, phosphorus and potassium. CONSTITUTION:Buckwheat noodles having adjusted protein contains <=5g protein, <=100mg phosphorus content and <=100mg potassium content in 100 components of dried buckwheat noodles. At least >=30% buckwheat flour, 10-40% wheat flour and 30-60% starch, thickening polysaccharide or a mixture of starch and thickening polysaccharide are processed by the same production method of ordinary buckwheat noodles to give buckwheat noodles having adjusted protein.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention has a protein, phosphorus, and potassium content of 1/2 or less as compared to the buckwheat noodles that are usually sold on the market. The present invention relates to protein-adjusted buckwheat suitable as a nutritional supplement for patients.

[0002]

2. Description of the Related Art In general, patients with renal impairment are severely restricted not only in the intake of proteins but also in the intake of electrolytes such as phosphorus and potassium in their daily diet, and in order to supplement energy that tends to be insufficient, sugar You should eat a lot of quality and fat. Therefore, the types and amounts of food that can be eaten are limited. Although various foods have been put on the market as side foods and snacks suitable for patients with such renal disorders, there are few foods as staple foods, and only starch rice, starch noodles and the like are commercially available. Starch rice, starch noodles, and polished rice have been developed as a staple food for such patients with renal impairment, but their taste and texture are unsatisfactory unlike ordinary ones.

[0003]

[Problems to be Solved by the Invention] Although diet therapy is performed for various diseases, in order to succeed in diet therapy,
Ideally, it should be possible to use ordinary foodstuffs, rather than therapeutic foods that have special significance and efforts in the daily life of patients. However, in patients with renal disorders,
Since various conditions such as high calorie, low protein, low phosphorus, and low potassium are required, it is difficult to cook with ordinary foods in general, and there is no choice but to use special foods that match them. The current situation. Under such circumstances, increasing the amount of foodstuffs to be used will open up the patient's choice of meals, and eventually result in enhancing the effect of diet therapy.

[0004] At present, foods used as a staple food in foods having a low protein content include starch products and polished rice in which the protein content of rice is physically reduced. However, the textures of these are different from the usual ones, and the feeling of a special meal cannot be denied. Furthermore, since there are few kinds and there is no choice but to have a monotonous change in the diet, there is a need for the development of foods with different food ingredients that can be used as staple foods for patients with renal impairment and that do not have a different texture from normal foods. It was

The object of the present invention is to provide a protein, phosphorus, potassium, etc. content of 1 / th of the normal content so that it can be used as a staple food for patients with such renal disorders in foods that have not been developed so far. It is to develop the one adjusted to 2 or less.

[0006]

Means for Solving the Problems As a result of studies to solve the above problems, the present inventors have found that buckwheat flour and wheat flour and starch or thickening polysaccharides or a mixture of starch and thickening polysaccharides are blended. , Protein, phosphorus, potassium content is less than 1/2 of normal buckwheat, and it is possible to produce buckwheat whose flavor, color, taste and the like texture do not differ from those of normal buckwheat. The present invention has been completed and the present invention has been completed.

According to the food ingredient table (FY 1991 edition, 4th edition), the average ingredient value of ordinary commercial buckwheat is 100 dry noodles.
Calorie 360 gcal, protein 13.6 per g
g, lipid 2.6 g, carbohydrate (sugar 70.2 g, fiber 0.4 g), ash 1.2 g, phosphorus 250 mg, sodium 2.0 mg, potassium 240 mg.

By the way, as one guideline of diet therapy for patients with renal impairment, for example, in the dietary standard of dialysis patients, protein is 0.8-1.0 g / kg body weight / day before dialysis introduction, and phosphorus is 300-300 g. Standards are set within 500 mg / day and potassium within 1000-1300 mg / day (clinical dialysis Vol. 5, No. 13, 1985).
Page (1989)).

Therefore, in order to obtain buckwheat which can be used in the diet of patients with renal impairment who are subject to such restrictions, which is the object of the present invention, at least the content of protein, phosphorus and potassium is added to ordinary buckwheat. It is necessary to reduce the amount to 1/2 or less. Moreover, it is necessary not to reduce the total calorific value and to maintain the original flavor and texture of soba noodles.

[0010] Conventional buckwheat is generally produced from buckwheat flour and wheat flour, but the texture such as taste and flavor varies depending on the mixing ratio and the types of buckwheat flour and wheat flour used. It is necessary to use at least 30% or more of buckwheat flour in order to maintain the normal texture of buckwheat, and wheat flour that has been conventionally used as a binder has a high protein content like buckwheat flour. It is not possible to reduce the protein content even with a small amount of.

In addition, buckwheat flour and wheat flour having a low protein content are industrially produced. For example, buckwheat flour, which is called inner layer flour among buckwheat flour, has a lower protein content than ordinary whole layer flour. Are known. However,
Even if industrially used wheat flour with an inner layer powder of 30% or more is used, the protein content does not fall below the target value and the phosphorus and potassium contents cannot fall below the target value either. I can't achieve it. In addition, there is a problem that it is very difficult to form the original buckwheat noodle shape due to lack of wheat gluten.

The present inventors have studied raw materials that reduce the protein content and do not impair the original texture of buckwheat, and as a result, the conventional buckwheat flour and wheat flour were further supplemented with higher protein, phosphorus and potassium contents. It was found that the target buckwheat can be produced by adding a small amount of starch or thickening polysaccharide or starch and thickening polysaccharide.
The present invention is based on such knowledge.

That is, the protein-adjusted buckwheat of the present invention has a protein content of 5 g or less, a phosphorus content of 100 mg or less, and a potassium content of 100 mg or less, which are 1/2 or less of those of ordinary buckwheat, in 100 g of dry weight. It has been adjusted to.

Moreover, the cooking can be carried out in the same manner as the usual soba, and the texture such as texture and flavor is not changed at all.

The protein-adjusted buckwheat of the present invention is buckwheat flour,
It is prepared by mixing wheat flour and starch or thickening polysaccharides or a mixture of starch and thickening polysaccharides, and at least 30% or more of buckwheat flour is used.

The buckwheat flour that can be used in the protein-adjusted buckwheat of the present invention is a normal whole-layer flour, surface-layer flour, middle-layer flour, inner-layer flour, buckwheat flour from which protein has been industrially removed, or several types thereof are appropriately mixed. I can list things.

As the wheat flour that can be used in the protein-adjusted soba of the present invention, there may be mentioned ordinary wheat flour, wheat flour from which protein has been industrially removed, or a mixture thereof.

Examples of the starch that can be used in the protein-adjusted buckwheat of the present invention include cassava, litter, rice, wheat, sago, sweet potato, potato, beans, corn, and sorghum. These starches may be used alone or It is possible to use in the form of a mixture of two or more kinds.

The thickening polysaccharides that can be used in the protein-adjusted buckwheat of the present invention include agar, carrageenan, furceleran, sodium alginate, duragan, locust bean gum, tara gum, guar gum, dextrin,
Examples thereof include xanthan gum, tamarind gum, curdlan, etc. These thickening polysaccharides may be used alone or in the form of a mixture of two or more kinds thereof.

As mentioned above, the buckwheat of the present invention comprises at least 30% or more of buckwheat flour and wheat flour and starch or a thickening polysaccharide or a mixture of tempun and a thickening polysaccharide. In order to keep the content of certain proteins, phosphorus and potassium to 1/2 or less of that on the market, wheat flour is about 50% or less, preferably about 10 to 40%,
The total amount of starch and thickening polysaccharide is about 70% or less, preferably about 30 to 60%.

In addition, buckwheat flour is used by appropriately mixing all-layer powder, outer-layer powder, upper-layer powder, and inner-layer powder depending on the mixing ratio with other raw materials.

In starch and thickening polysaccharide, either one may be used alone or a mixture of both may be used.
It is preferable to use starch as a main component.

In order to suitably prepare the buckwheat of the present invention, as mentioned above, at least 30% or more of buckwheat flour and 10 to 40 are added.
% Wheat flour and 30-60% starch or thickening polysaccharide or a mixture of starch and thickening polysaccharide are mixed, and the usual buckwheat manufacturing method is similarly produced.

The buckwheat of the present invention has a protein, phosphorus and potassium content of about 1/2 or less of that of normal buckwheat, and is useful as a food for patients with renal impairment who have limited intake of these ingredients. Is. In addition, since the texture such as flavor, color and taste is not different from that of ordinary buckwheat, it can be sufficiently used as a general food.

[0025]

INDUSTRIAL APPLICABILITY The protein-modified buckwheat of the present invention contains at least 30% or more of buckwheat flour, and the content of protein and electrolytes such as phosphorus and potassium is adjusted to 1/2 or less of that of normal buckwheat. It is a thing.

The flavor, appearance and texture of the product of the present invention are almost the same as those of ordinary buckwheat. Therefore, it is suitable not only for patients with renal impairment who need to limit the proteins and electrolytes such as phosphorus and potassium to be eaten with peace of mind, but also as a food for normal healthy people.

[0027]

EXAMPLES The protein-adjusted buckwheat of the present invention will be described in more detail below with reference to examples.

It should be noted that the examples are merely specific examples and do not limit the content of the present invention.

Example 1 Buckwheat flour 32.0%, wheat flour 14.0%, starch 52.
Various powder components having a composition of 5% and guar gum 2.5% were mixed to produce dried buckwheat noodles by a usual production method.

The results of the component analysis of this buckwheat were protein 3.0 g / 100 g, phosphorus 55 mg / 100 g, and potassium 80 mg / 100 g. This value is 1/4 or less for protein and phosphorus and 1/3 or less for potassium, as compared with the component values of general commercial buckwheat. Moreover, when boiled according to the usual method, the appearance, flavor, and texture were no different from those of conventional soba.

Example 2 Buckwheat flour 32.0%, wheat flour 14.0%, starch 44.
5%, 6.0% of carrageenan, 2.0% of guar gum, and 1.5% of curdlan were mixed in various powder components to produce ordinary dried soba.

The results of the component analysis of this buckwheat were 3.2 g / 100 g of protein, 99 mg / 100 g of phosphorus and 90 mg / 100 g of potassium. Moreover, when boiled according to the usual method, the appearance, flavor and texture were completely the same as conventional soba.

Example 3 Buckwheat flour 31.5%, wheat flour 14.5%, starch 54.
Various dry powder components having a composition of 0% were mixed to produce dried buckwheat noodles by an ordinary production method.

The results of the component analysis of this buckwheat were protein 3.0 g / 100 g, phosphorus 50 mg / 100 g, and potassium 90 mg / 100 g. Moreover, when boiled according to the usual method, the appearance, flavor and texture were completely the same as conventional soba.

Claims (5)

[Claims] 1. In the ingredients contained in 100 g of dried soba,
Protein content is less than 5g and phosphorus content is 100m
A protein-adjusted buckwheat noodle characterized by having a potassium content of not more than g and a potassium content of not more than 100 mg. 2. The protein-modified buckwheat according to claim 1, which is formed by mixing buckwheat flour, wheat flour and starch or a thickening polysaccharide or a mixture of starch and a thickening polysaccharide. 3. The protein-prepared buckwheat according to claim 1, which contains at least 30% buckwheat flour. 4. Buckwheat flour, wheat flour and starch or thickening polysaccharides or a mixture of starch and thickening polysaccharides are mixed, and the protein content in the ingredients contained in 100 g of dry soba is 5 g or less. , And the phosphorus content is 1
A method for producing protein-adjusted buckwheat, wherein the amount of potassium is 00 mg or less and the potassium content is 100 mg or less. 5. The method for producing protein-adjusted buckwheat according to claim 4, wherein at least 30% buckwheat flour is used.