JP7094041B2 - Manufacturing method of nutrition-added foods and nutrition-added foods - Google Patents

Description

The present invention relates to nutritional supplement foods and methods for producing the same.

The staple food of Japanese people is "white rice". White rice is obtained by removing rice bran from brown rice, that is, by milling rice, but it is a well-known fact that abundant nutrients are contained in a large amount in the part of the bran to be removed.

Due to the recent health boom, brown rice itself, which has high nutritional value, is also eaten, but brown rice has many disadvantages such as inferior taste, hard and hard to eat, and poor digestion compared to white rice. Brown rice is harder to cook than white rice, so it is not widely eaten.

In addition, focusing on rice bran containing abundant nutrients, many nutritional additives made from rice bran have been developed (see, for example, Patent Document 1), but the unique odor (flavor) of rice bran interferes with it. It is not generally eaten.

Japanese Patent No. 4454290

The main task is to provide a novel nutritional supplement food and its manufacturing method that have never existed before, using rice bran with high nutritional value.

The nutritional supplement food of the present invention for solving the above-mentioned problems contains at least one or both of a starch-containing powder and a starch decomposition product, and rice bran, and is baked to a diameter of 10 mm or less. It is characterized by that.

In the nutritional supplement food, the powder containing the starch may be rice flour.

The nutritional supplement food has a two-layer structure in which the cross section consists of a core portion located at the center and an outer shell portion located outside the core portion, and the outer shell portion has a two-layer structure. The hardness may be higher than that of the core portion.

Further, in the nutritional supplement food, the outer shell portion may be continuous without a rift and may completely cover the core portion.

The method for producing a nutritional supplement food of the present invention for solving the above-mentioned problems is a step of preparing a raw material powder containing at least one or both of a starch-containing powder and a starch decomposition product, and rice bran. A step of kneading the raw material powder while heating to form a rice cake-like body, a step of cutting the rice cake-like body into a granular material having a diameter of 5.0 mm or less, and a step of drying the granular material. In the step of kneading the raw material powder while heating to form a rice cake-like body, which comprises a step of forming a dry granule and a step of baking the dried granule to form a spherical nutritional supplement food. Using an extruder, the inside of the extruder is, from upstream to downstream, a first region at 55 to 65 ° C, a second region at 150 to 170 ° C, a third region at 125 to 135 ° C, and a third region at 60 to 70 ° C. It is characterized by being divided into four regions and a fifth region at 80 to 85 ° C.

Further, in the method for producing a nutritional supplement food, in the step of baking the dry granules into a spherical nutritional supplement food, the dry granules are brought into contact with calcium carbonate particles or sodium chloride particles heated to 180 ° C. or higher. You may let me.

Further, in the method for producing a nutritional supplement food, the rice bran may be 10% by mass or more based on the total mass of the raw material powder.

Further, in the method for producing a nutritional supplement food, the rice bran may be a partially degreased rice bran.

Further, in the method for producing a nutritional supplement food, the powder containing the starch may be rice flour.

Since the nutritional supplement food of the present invention contains rice bran as a raw material, it has a high nutritional value, is extremely small, and has a good texture. It can be deliciously eaten with noodles such as pasta, vegetable salads, vegetables such as sardines, side dishes such as natto, roasted eggs, and meat and potatoes, beverages such as milk, coffee, and miso soup, sweets, and desserts such as yogurt. In addition, the nutritional supplement food of the present invention can be deliciously eaten by itself. According to the method for producing a nutritional supplement food of the present invention, the nutritional supplement food of the present invention can be efficiently produced.

FIG. 1A is a front view of the nutritional supplement food according to the embodiment of the present invention, and FIG. 1B is a schematic cross-sectional view thereof. It is a flow chart which shows the process order of the manufacturing method of the nutritional addition food which concerns on embodiment of this invention. It is explanatory drawing which shows an example of the manufacturing system of the nutritional supplement food which concerns on this embodiment.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

(Nutrition-added food)
FIG. 1A is a front view of the nutritional supplement food according to the embodiment of the present invention, and FIG. 1B is a schematic cross-sectional view thereof.

The nutritional supplement food 100 according to the present embodiment contains at least one or both of a starch-containing powder and a starch decomposition product, and rice bran.

The "starch-containing powder" and "starch decomposition product" contained in the nutritional supplement food 100 bind (adhesive) rice bran when baked, and the nutritional supplement food 100 is like a so-called "okaki". It is an ingredient for making a state.

Here, the "starch-containing powder" is not particularly limited, but for example, grain powders such as rice, wheat, barley, and corn, potato powders such as potatoes and yams, and so on. Bean powders such as green peas and pea, corn starch, rice starch, kataguri flour, wheat starch, starch ingredients such as tapioca, and the like can be mentioned. Among these, by using rice powder, that is, rice flour, the nutritional value of the nutritional supplement food 100 can be brought closer to that of brown rice, which is preferable.

The rice flour is not particularly limited, and can be appropriately selected from various rice flours made from glutinous rice or glutinous rice, which are used in conventional rice crackers. More specifically, glutinous flour, glutinous rice flour, shiratama-ko, five-grain flour and the like can be mentioned, and among these, glutinous flour is particularly preferable.

Here, the "starch decomposition product" is not particularly limited, and examples thereof include dextrin and starch syrup.

The rice bran contained in the nutritional supplement food 100 is not particularly limited, and general rice bran produced in the process of turning brown rice into white rice can be used, and in particular, it can be obtained by cold pressing the general rice bran. It is preferable to use partially degreased rice bran.

As a method for obtaining rice bran and partially degreased rice bran from rice bran, a so-called solvent extraction method is usually used. The solvent extraction method is to first inactivate the lipase contained in the rice bran by subjecting the rice bran to dry extrusion or cooking, or wet extrusion or steam treatment, and then treat the rice bran with normal hexane to treat the rice. It is a method of extracting oil. The rice bran oil crude oil obtained by this method usually contains about 0.5% fine powder and 3 to 5% wax, and the crude oil is degummed, deoxidized, dewaxed, decolorized, and winter-treated. Then it is deodorized. The residue obtained by extracting crude rice oil is so-called defatted rice bran. However, when the solvent extraction method of extracting crude rice oil from rice bran using normal hexane is used, the solvent loss is larger than that of soybean oil and rapeseed oil, and a relatively large amount of solvent is released into the atmosphere. Therefore, it has an adverse effect on the environment. Then, when the crude rice oil was extracted using normal hexane, the degreased rice bran after the extraction could not be used as a food for humans because it may contain normal hexane. Further, in the past, rice bran crude oil obtained from rice bran was alkaline-refined with caustic soda, but alkaline refining lost most of the nutritional components and physiologically active substances. Without adopting the solvent extraction method that causes such problems, fresh rice bran is enzymatically deactivated in the rice milling factory to prevent quality deterioration due to lipase, and this enzyme deactivated rice bran is put into a low temperature pressing plant. However, by squeezing the oil without using a solvent, it is possible to eliminate the risk of the solvent remaining in the partially defatted rice bran. In this specification, the degreased rice bran is referred to as a "partial" degreased rice bran because a considerable amount (about half) of rice oil remains in the degreased rice bran after the cold pressing treatment. ..

The partially degreased rice bran is preferably in the form of a dry powder. By drying the partially degreased rice bran, it becomes easy to handle and it is possible to prevent quality deterioration due to oxidation of the partially degreased rice bran (the partially degreased rice bran can be kept for a long time). Furthermore, by making it into a fine powder, sweetness and umami are produced and it is possible to eat deliciously.

The diameter of the nutritional supplement food 100 according to this embodiment is 10 mm or less. By setting it to 10 mm or less, you can enjoy a bubble wrap texture. The diameter of the nutritional supplement food 100 is preferably 5 mm or less, and particularly preferably 3 mm or less. The lower limit of the nutritional supplement food 100 is not particularly limited, but is preferably 1 mm or more from the viewpoint of enjoying the texture.

As shown in FIG. 1 (b), the nutritional supplement food 100 according to the present embodiment has a cross section thereof from a core portion 101 located at the center and an outer shell portion 102 located outside the core portion 101. The outer shell portion 102 preferably has a higher hardness than the core portion 101. By adopting such a two-layer structure, it is possible to give a bubble wrap and popping texture.

The hardness of the outer shell portion 102 is not particularly limited, but is preferably about several to several tens of times the hardness of the core portion 101, for example. The "hardness" referred to here can be measured using a texture meter (Zenken GTX-2-IN).

Further, in the case where the nutritional supplement food 100 according to the present embodiment exhibits a two-layer structure, it is preferable that the outer shell portion 102 is continuous without a crack and completely covers the core portion 101. By adopting such a structure, even if it is added to a liquid such as miso soup, soup, or soup, it can be prevented from immediately swelling, and a good texture can be maintained for a long time.

In the nutritional supplement food 100 according to the present embodiment, the "starch-containing powder" and the "starch decomposition product" contained therein are not limited to one type, and two or more types thereof are used. May be used together. Specifically, rice flour, waxy cornstarch, potato starch, cornstarch, tapioca starch, wheat flour and the like may be used in combination. Further, the nutritional supplement food 100 does not need to be composed only of "powder containing starch and starch decomposition product" and "rice bran". For example, not only rice bran but also grain hulls and germs contain many nutritional components, so it is possible to powder and add the hulls and germs of various grains. For example, "bran", which is the outer skin of wheat, may be added.

The nutritional supplement food 100 according to the present embodiment can be seasoned in various ways, including spices such as salty taste, soy sauce taste, shichimi, sansho, and pepper, and seasoning such as plum, shiso, sardine, yuzu, and curry. It is possible to season the rice with the same taste as the conventionally known rice confectionery.

(Manufacturing method of nutritional supplement food)

FIG. 2 is a flow chart showing the process order of the method for producing a nutritional supplement food according to the embodiment of the present invention.

As shown in FIG. 2, the method for producing a nutritional supplement food according to the present embodiment includes at least the following first to fifth steps.
First step: A step of preparing a raw material powder containing one or both of a starch-containing powder and a starch decomposition product and rice bran (S1).
Second step: A step of kneading the raw material powder while heating it to form a rice cake-like body (S2).
Third step: A step of cutting the rice cake-like body into granules having a diameter of 5.0 mm or less (S3).
Fourth step: A step of drying the granules into dry granules (S4).
Fifth step: A step of baking the dried granules into a spherical nutritional supplement food (S5).
Each process will be described below.

(1) First Step In the method for producing a nutritional supplement food according to the present embodiment, as the first step, a raw material powder containing either one or both of a starch-containing powder and a starch decomposition product and rice bran. The step (S1) for preparing the above is performed.

Here, the starch-containing powder, starch decomposition product, rice bran, and other additives constituting the raw material powder are as described in the above-mentioned “Nutrition-added food according to the present embodiment”.

The content ratio of rice bran constituting the raw material powder is not particularly limited, and it can be appropriately designed in consideration of the nutritional value, taste, texture balance, etc. to be imparted, but the total mass of the raw material powder can be used. On the other hand, it is preferably 10% by mass or more, and particularly preferably 20% by mass or more. By containing 10% by mass or more, particularly 20% by mass or more, with respect to the total mass of the raw material powder, a high nutritional value can be imparted to the nutritional supplement food. On the other hand, the upper limit thereof is not particularly limited, but it is preferably 30% by mass or less in consideration of the balance of taste.

(2) Second Step In the method for producing a nutritional supplement food according to the present embodiment, as the second step, following the first step, the raw material powder is kneaded while being heated to form a rice cake-like body (2). S2) is performed. Then, in this step (S2), the inside thereof is a first region of 55 to 65 ° C., a second region of 150 to 170 ° C., a third region of 125 to 135 ° C., 60 to downstream, from upstream to downstream. It is characterized by using an extruder divided into a fourth region at 70 ° C. and a fifth region at 80 to 85 ° C. The functions (roles) of each area are as follows.

1st region The most upstream region is the 1st region, and the temperature of this region is 55 to 65 ° C. The first region is a region for preheating the raw material powder supplied into the extruder main body.

-Second region The region next to the first region is the second region, and the temperature of this region is 150 to 170 ° C. The second region is a region for pregelatinizing the starch (beta starch) in the raw material powder preheated in the first region into a rice cake-like body.

-Third region The region next to the second region is the third region, and the temperature of this region is 125 to 135 ° C. The third region is a region for precooling the rice cake-like body heated and generated in the second region.

-Fourth region The region next to the third region is the fourth region, and the temperature of this region is 60 to 70 ° C. The fourth region is a region for cooling the rice cake-like body precooled in the third region.

Fifth region The region next to the fourth region and the most downstream region is the fifth region, and the temperature of this region is 80 to 85 ° C. The fifth region is a region for reheating the rice cake-like body cooled in the fourth region by applying heat again, and the presence of the region causes the rice cake-like body to be subsequently moved from the inside of the extruder body through the nozzle. When discharging, it is possible to suppress nozzle clogging and make it easy to cut.

(3) Third Step In the method for producing a nutritional supplement food according to the present embodiment, as the third step following the second step, the rice cake-like body is cut into granules having a diameter of 5.0 mm or less. Step (S3) is performed.

This step may be performed, for example, on the downstream side of the extruder in which the second step is performed. Specifically, a nozzle provided with a plurality of holes having a diameter of 5.0 mm or less is installed at the most downstream position of the extruder, and a rice cake-like body formed in the extruder body is extruded and extruded from the holes of the nozzles. A granular body having a desired diameter may be obtained by cutting with a cutting blade at the timing when the length of the rice cake-like body reaches a desired length of 5.0 mm or less.

(4) Fourth Step In the method for producing a nutritional supplement food according to the present embodiment, a step (S4) of drying the granules into dry granules is a fourth step following the third step. Will be done.

The specific drying method in this step is not particularly limited, and various conventionally known drying methods / drying devices can be used.

(5) Fifth Step In the method for producing a nutritional supplement food according to the present embodiment, as a fifth step following the fourth step, the dried granules are baked into a spherical nutritional supplement food (S5). ) Is performed.

The specific baking method in this step is not particularly limited, and various conventionally known baking methods and baking devices can be used. For example, calcium carbonate particles or sodium chloride particles heated to 180 ° C. or higher can be used. May be baked by contacting with dry granules. By using this method, it is possible to prevent the surface of the baked nutritional supplement food from being scratched, exhibiting a double structure consisting of a core part and an outer shell part, and the outer shell part is continuous without cracks. It can be a nutritional supplement food that completely covers the core part.

(Manufacturing equipment for nutritionally supplemented foods)
Next, a manufacturing system for carrying out the method for manufacturing a nutritional supplement food according to the embodiment of the present invention described above will be described.

FIG. 3 is an explanatory diagram showing an example of a nutrition-added food manufacturing system according to the present embodiment.

Reference numeral 1 in FIG. 3 is a mixer, which is a device for stirring and mixing one or both of the starch-containing powder and the starch decomposition product, and the raw material powder containing rice bran. Reference numeral 2 is an extruder, and the second step, that is, the step of kneading the raw material powder while heating to form a rice cake-like body is performed, and the third step, that is, the rice cake-like body is cut into granules having a predetermined diameter. It is a device that performs the process of making a body. Reference numeral 5 is a dryer, which is an apparatus for performing the fourth step, that is, a step of drying the granules into dry granules. Reference numeral 6 is a baking machine, which is a device for performing the fifth step, that is, a step of baking dried granules into a spherical nutritional supplement food, and the system shown in the figure uses a vibration baking machine. ..

There is no particular limitation on the type of the mixer 1 in which one or both of the powder containing starch and the starch decomposition product and the raw material containing rice bran are mixed and stirred to obtain the raw material powder, as long as they can be uniformly mixed. .. The illustrated mixer 1 has a structure in which a stirring tank 11 made of stainless steel and having a polygonal cross section is rotated by a motor 13 as a drive source connected to the rotating shaft 12. In the mixing operation, the opening / closing door 14 on the front surface of the stirring tank 11 is opened, each material is charged into the stirring tank 11, and the motor 13 is driven to rotate the stirring tank 11, whereby the internal materials are stirred and mixed. .. After mixing, the shutter 15 provided on the side surface of the stirring tank 11 is opened, and the raw material powder M is transferred to an appropriate container.

The extruder 2 is provided with a raw material hopper 21 opened upward in the upper part of the main body of the apparatus, and a stirring blade 22 and 23 rotated by a driving means such as a motor (not shown) are provided in the raw material hopper 21. A screw feeder 24 having a screw rotated by a driving means such as a motor is connected to the lower part of the raw material hopper 21, and the tip of the screw feeder 24 communicates with a cylinder 25 provided in the apparatus main body 20. Raw material input cylinders 26 are connected in series. A screw 29 that can be rotated by a drive source such as a motor 27 via a speed reducer 28 is housed in a cylinder 25 in the main body 20 of the apparatus, and the cylinder 25 is provided with a heating means. A die 30 having a large number of extrusion holes 31 communicating with the internal space of the cylinder 25 is mounted on the tip of the cylinder 25. A cutter 32 that can be rotated by a drive source such as a motor 33 is mounted on the front surface (outside) of the base 30, and a plurality of cutter blades 34 are attached to the tip of the cutter 32 at a predetermined distance from the base 30. Is attached at a position corresponding to the extrusion hole 31. The periphery of the cutter 32 is covered with a hood 35, a discharge cylinder 36 is connected to the lower portion of the hood 35, and a hopper 37 is attached to the lower end of the discharge cylinder 36. An air supply means such as a blower 38 is connected to the hopper 37 by an air supply hose 39, and the hopper 37 and the cyclone 51 of the dryer 5 are connected by a transport hose 40.

One or both of the starch-containing powder and the starch decomposition product mixed and stirred by the mixer 1, and the raw material powder M containing rice bran are used as the raw material hopper of the extruder 2 to form granules through the rice bran. It is input from 21. The charged raw material powder M is sent to the lower screw feeder 24 while being agitated by the stirring blades 22 and 23 in the raw material hopper 21, and further sent forward by the screw feeder 24, and is sent downward from the raw material charging cylinder 26. Is charged into the cylinder 25 of. The raw material powder is heated and kneaded by a screw 29 that rotates in a cylinder 25 heated by a heating means, and then extruded into a rod shape from an extrusion hole 31 of a mouthpiece 30. The inside of the cylinder 25 is divided into a first region to a fifth region according to the heating temperature thereof, and heating is performed in a temperature range corresponding to each region.

The extrusion hole 31 formed in the mouthpiece 30 is a circular hole having a diameter of 5.0 mm or less, preferably about 2 mm in diameter, but the size of the extrusion hole 31 depends on the size of the nutritional supplement food to be produced. Can be designed as appropriate. Further, the number of extrusion holes 31 is not particularly limited, and may be porous or single hole.

The rice cake-like body formed by heating and kneading with the screw 29 rotating in the cylinder 25 as described above expands immediately after being extruded into a rod shape from the extrusion hole 31 of the base 30, and is close to the base 30. It is cut to a predetermined length, preferably 5.0 mm or less, more preferably about 2 mm by the cutter blade 34 of the cutter 32 that rotates, and by expanding, the diameter is 10 mm or less, preferably about 2 mm. Granules P are continuously formed. The formed granular material P descends from the discharge cylinder 36 and falls into the hopper 37, is air-conveyed from the hopper 37 into the transport hose 40 by the air flow supplied from the blower 38, and is air-conveyed from the cyclone 51 to the dryer 5. Supplied and dried. In this way, the granular body P formed by the extruder 2 is air-conveyed.

As a dryer for drying the molded granular material P, various dryers such as a fluidized bed dryer, a stirring dryer, and a hot air dryer such as a band dryer and an air flow dryer can be used. In the illustrated dryer 5, a stainless steel double drum 52 is rotatably provided in the upper part of the apparatus main body 50 by a driving means, and a stainless steel endless belt is formed in the middle portion and the lower portion of the apparatus main body 50. Upper and lower belt conveyors 53 and 54 are provided. A discharge shooter 55 is provided at the end of the lower belt conveyor 54 (at the right end in the figure), and a predetermined position is provided between the upper and lower belt conveyors 53 and 54 in the middle of the upper and lower belt conveyors 53 and 54. Rotating blades 56 and 57 for making the thickness of the layer of the granular material P uniform, which are conveyed by the belt conveyors 53 and 54 at intervals, are provided. Further, an erotic fin fan 58 ... As a hot air supply source is provided on the upper portion of the apparatus main body 50.

The granular material P formed in the form of granules by the extruder 2 and conveyed by air is supplied from the cyclone 51 into the drum 52 rotating in the apparatus main body 50, and is stirred by blades (not shown) provided in the drum 52 while being stirred. It is supplied from the erofin fan 58 ... into the main body of the device, passes through a large number of openings, crosses the drum 52, and is continuously conveyed while being dried by hot air discharged to the outside of the main body 50 by an exhaust fan (not shown). It is discharged from the end of the drum 52 (on the right side in the drawing), and continuously falls on the upper belt conveyor 53 located below the drum 52. The granular material P that has fallen on the belt conveyor 53 is conveyed toward the end of the belt conveyor 53 (left end in the figure) while being dried by the hot air supplied to the apparatus main body 50, and the lower belt located below the end (left end in the figure). It continuously falls on the conveyor 54. The layer of the conveyor belt-shaped granular material P is leveled to a substantially uniform thickness by the rotary blades 56 while being conveyed on the belt conveyor 53. The granules P dropped on the lower belt conveyor 54 are further dried by the hot air supplied to the apparatus main body 50 in the same manner as described above, and the layer of the granules P on the conveyor belt is further dried by the rotary blades 57 on the way. Is leveled, conveyed toward the end of the belt conveyor 54 (right end in the figure), and discharged from the discharge shooter 55 to the outside of the dryer 5. In the illustrated dryer 5, the total length of the apparatus main body 50 is about 8 m, the temperature of the hot air supplied into the apparatus main body 50 is about 55 ° C., and the granular material P is about 1 hour after being supplied from the cyclone 51. It is discharged to the outside of the dryer 5 in a state of being dried to a water content of about 10%. The discharged dry granules P'are collected in a suitable container and cured overnight at room temperature. After connecting the dryer 5 and the vibration firing machine 6 described later with a transport hose, a tank for storing the dried granules P'is provided in the middle of the transport hose, and the drying granules P'are cured in the storage tank for a predetermined time. , May be conveyed to the vibration firing machine 6.

Next, the dried granules P'discharged from the dryer 5 are baked in a baking machine to obtain the desired nutritional supplement food. The illustrated baking machine 6 is a vibration heating machine in which the heating plate vibrates up and down, and is a vibration heating plate 62 supported by an eccentric shaft rotary vibration machine 61 installed on the base 60 so as to be able to vibrate up and down, and a vibration heating plate. It is provided with an upper heating means 63 arranged above the 62. The vibration heating plate 62 has three heating plates 65, 66, 67 placed on a substrate 64 mounted on the eccentric shaft rotary vibrator 61 from the upper side (left side in the figure) to the lower side (right side in the figure). ), It is configured to be connected in a staggered manner with a slight inclination. The eccentric shaft rotary vibrator 61 can adjust the frequency steplessly up to about 500 times per minute, and is normally operated at a frequency of about 360 times per minute. The heating plates 65, 66, and 67 of each stage are made of a casting having good heat retention, and have an electric heater inside. Further, the upper heating means 63 shown in the figure is composed of a shrink burner. Further, a shooter 68 inclined slightly larger than the heating plate 65 is provided on the upper side of the upper heating plate 65 of the vibration heating plate 62 so as to be in contact with the heating plate 65, and the shooter 68 is further provided on the upper side of the shooter 68. A hopper 69 is provided. A supply port 71 whose opening width can be adjusted by a shutter 70 that can be moved up and down is formed in the lower part of the hopper 69, and a supply roller 72 that is rotated by a driving means is provided below the supply port 71. .. A large number of grooves extending in the roller axial direction are provided on the outer peripheral surface of the supply roller 72.

The dried granules P'dried and discharged by the dryer 5 are charged into the hopper 69 from the upper opening of the hopper 69 of the vibration firing machine 6, and are discharged onto the shooter 68 by the rotation of the supply roller 72. The dried granules P'discharged from the hopper 69 fall from the shooter 68 onto the heating plate 65 on the upper stage of the vibrating heating plate 62, and jump up and down on the vibrating heating plate 65 on the inclined heating plate 65. While being heated, it flows down to the lower side (right side in the figure), and is placed on the middle heating plate 66 and further on the lower heating plate 67 by these heating plates 66, 67 and the upper heating means 63 arranged above them. It is heated from above and below and baked. As described above, according to the vibration firing machine 6, the heating plates 65, 66, 67 are tilted and vibrated up and down to allow the dried granules P'to flow while being flipped up on the heating plate, and further, the vibration heating plate. By heating from above and below the 62 and the upper heating means 63, even an extremely small dry granular material P'with a diameter of 2 mm or less can be baked evenly and uniformly. The nutritional supplement food (grain hail) baked in this way falls from the discharge shooter 73 provided at the end of the lower heating plate 67 and is appropriately stored in a container.

In addition to the firing method using the vibration firing machine 6, baking can also be performed by a firing method using a so-called sand roasting firing machine (not shown). The calcium carbonate particles and sodium chloride particles heated to 180 ° C. or higher are brought into contact with the dried granules P'and baked. In this case, it is necessary to separate the nutritional supplement food from the calcium carbonate particles and the sodium chloride particles by sieving after baking.

(Characteristics and benefits of nutritionally supplemented foods)
The features and effects of the nutritional supplement food of the present invention described above are summarized below.

The feature of the nutrition-added food of the present invention is that the bran odor and the bran taste are "sealed". The inventors have studied day and night how to eat nutritious rice bran on a daily basis, and have developed the nutritional supplement food of the present invention. In the development process, we considered powdering rice bran and sprinkling it on white rice, miso soup, milk, and various side dishes, but powdered rice bran has a unique bran odor and taste. Therefore, the taste and appearance of white rice, miso soup, milk, and various side dishes were impaired, and although it was "for health", there was resistance to eating it on a daily basis. In addition, "the appearance is impaired" here means that the powdered rice bran covers the surface of white rice or side dishes, and as a result, the original shape and color of the food cannot be seen, and the powdered rice bran is milk, etc. It means both that it dissolves in the beverage and the original color changes or becomes polluted.

However, since the nutritional supplement food of the present invention is not in the form of powder but in a baked spherical shape, so to speak, in a "small-grained okaki state", it is possible to "seal" the bran odor and the bran taste, and it is possible to "seal" the rice bran odor and miso soup. Furthermore, even if it is added to various side dishes, it does not spoil the taste and appearance, and in terms of appearance, it is possible to add "decorative playfulness" to the meal by sprinkling small "okaki". It will be possible. The mechanism by which the bran odor and the bran taste are "sealed" is as follows. In other words, in the case of powdered rice bran, only this diffuses into the mouth and gets entangled with the tongue, and a part of it remains in the gaps between the teeth, which greatly stimulates the function of detecting the odor and taste of rice bran for a long time. In the case of "small shavings", it is difficult to chew, and even if chewed, powder containing starch, such as rice bran, and rice bran are completely adhered and integrated, so they are returned to the powder of rice bran alone. However, as a result, the diffusion area and the exposed area are overwhelmingly smaller than those of the powdered rice bran and do not react to the sensing function.

Although the nutritional supplement food of the present invention is in a "small okaki state" as described above, if it is not seasoned, it is added to all foods such as white rice, miso soup, and various side dishes as a nutritional supplement food. It is possible. On the other hand, because it is in a "small okaki state", it is possible to eat it as a snack by itself by adding various seasonings. In addition, regardless of whether or not the food is seasoned, the nutritional supplement food of the present invention is in a "baked spherical, small-grained okaki state", and therefore has a "bubble wrap" texture when eaten. It is possible to give the food to which this is added a new texture as the "bubble wrap".

Such a nutritional supplement food of the present invention can be carried in a container in the same manner as "furikake", and an appropriate amount may be sprinkled on all ingredients and dishes at the time of meal.

1 ... Mixer 2 ... Extruder 5 ... Dryer 6 ... Vibration firing machine

Claims (7)

at least,
With one or both of starch-containing powders and starch decomposition products,
With rice bran,
It is baked into a spherical shape with a diameter of 10 mm or less .
The cross section exhibits a two-layer structure consisting of a core portion located in the center portion and an outer shell portion located outside the core portion.
The outer shell portion has a higher hardness than the core portion.
Further, the nutritional supplement food characterized in that the outer shell portion is continuous without a rift and completely covers the core portion . The nutritional supplement food according to claim 1, wherein the starch-containing powder is rice flour. A step of preparing a raw material powder containing at least one or both of a starch-containing powder and a starch decomposition product, and rice bran.
The step of kneading the raw material powder while heating it to form a rice cake-like body,
A step of extruding the rice cake-like body into a rod shape from a circular extrusion hole having a diameter of 5.0 mm or less and cutting the rice cake-like body to a length of 5.0 mm or less to form a granular body.
The step of drying the granules while rotating and stirring them to form dry granules,
The process includes a step of rolling and baking the dried granules on a vibrating heating plate while flipping them to make a spherical nutritional supplement food.
In the step of kneading the raw material powder while heating to form a rice cake-like body, an extruder is used, and the inside of the extruder is a first region of 55 to 65 ° C., 150 to 170 ° C. from upstream to downstream. A method for producing a nutritional supplement food, which is divided into a second region of 125 to 135 ° C., a fourth region of 60 to 70 ° C., and a fifth region of 80 to 85 ° C. The third aspect of claim 3, wherein in the step of baking the dried granules into a spherical nutritional supplement food, the dried granules are brought into contact with calcium carbonate particles or sodium chloride particles heated to 180 ° C. or higher. How to make nutritional supplements. The method for producing a nutritional supplement food according to claim 3 or 4, wherein the raw material powder contains 10% by mass or more of the rice bran with respect to the total mass thereof. The method for producing a nutritional supplement food according to any one of claims 3 to 5, wherein the rice bran is a partially defatted rice bran. The method for producing a nutritional supplement food according to any one of claims 3 to 6, wherein the powder containing starch is rice flour.

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