Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1989-04-26
1992-06-16
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426509, 426575, 426804, A23L 1182, A23L 10532
Patent
active
051223791
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to calorie intake-controlling food. More particularly, it is concerned with calorie intake-controlling food containing low-calorie cereals, a dietary fiber and protein. The food is favorably used as food for patients with obesity or diabetes mellitus because its calorie content is 1/2 or less as much as that of gruel and because it is retained longer in the stomach.
BACKGROUND OF ART
Since the number of obesity patients has rapidly increased in recent years, obesity is becoming a serious problem in social health. As onset of obesity is caused by excessive calorie intake in most cases, the most effective means for the prevention and the therapy is to reduce calorie intake.
In some patients the calorie-intake is restricted to an intake of gruel, a porridge of rice and vegetables is applied. Such method is based upon reduction of the level of calorie per unit weight due to swelling of rice grains by absorption of a large amount of water in preparing gruel from cooked rice.
However, as starch which constitutes the major portion of the saccharide is converted to the .alpha.-type when gruel is prepared from cooked rice, the starch becomes more digestible and is provided with a higher utilizability in the body as a result that calorie intake-restricting effect of a saccharide-containing gruel is hardly produced. Moreover, the processing to gruel or the like is disadvantageous in that it rather facilitates digestion thereby promptly producing hunger sensation. Moreover, gruel heretofore employed is disadvantageous in that it browns or undergoes collapse of the cereal grains when stored for a longer period of time.
On the other hand, there is applied reduction in calorie intake per unit weight by giving a dietary fiber alone or in combination with other foods.
Attention has recently been called to dietary fibers because of their action improving saccharide or lipid metabolism.
However, dietary fibers have disadvantages of being unfavorable in taste or feeling on intake so that it is difficult to take the material alone. When used in combination, dietary fibers greatly deteriorate the taste or texture on intake of most of the foods to which the material has been added.
DESCRIPTION OF THE PREFERRED EMBODIMENTS OF THE INVENTION
An object of the invention is to provide calorie intake-controlling food which has appearance, taste and texture on intake similar to those of gruel, but which contains a very low level of calorie per unit weight and produces a long duration of the feeling of full stomach after taken.
We have found that the above-mentioned object is achieved with food containing low-calorie cereals produced by removing by extract of saccharide from cooked cereals, and a water-soluble dietary fiber and protein in predetermined proportions. The present invention has been completed on the basis of the above finding.
This is provided by the invention food containing low-calorie cereals with a reduced content of carbohydrates, particularly saccharide, a water-soluble dietary fiber and protein having an isoelectric point in the acidic region.
Examples of the cereals used in the invention include rice, barley, wheat, oats and rye, foxtail millet, Japanese barnyard millet and the like.
When rice is employed as the starting cereals in the invention, it may be in either full-grain or crushed form of husked rice, half milled rice, 70% milled rice, milled rice, polished rice with germ, alfa rice and the like, all being distributed on the market in the form of raw rice.
A process for preparing low-calorie cereals using rice will be described below. The process may also be applied when using starting cereals other than rice.
First, washed raw rice is cooked in a vessel such as a pressure pan, electric pan or ordinary pan by conventional procedures. To the cooked rice is added in a sufficient amount, water or a diluted solution of an acid such as acetic or phosphoric acid heated to a temperature of 60.degree. C. or higher and the mixture is gently heated with stirring. Adeq
REFERENCES:
patent: 4119734 (1978-10-01), Spiel
patent: 4232054 (1980-11-01), Durbach
patent: 4315954 (1982-02-01), Kuipers et al.
patent: 4585664 (1986-04-01), Kohlway et al.
patent: 4619831 (1986-10-01), Sharma
patent: 4680189 (1987-07-01), Schumacher et al.
patent: 4710390 (1987-12-01), Schumacher et al.
patent: 4892747 (1990-01-01), Ohta
Ohta Atsutane
Watanabe Hiroyuki
Czaja Donald E.
Mims Mary S.
Terumo Kabushiki Kaisha
LandOfFree
Calorie intake-controlling food does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Calorie intake-controlling food, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Calorie intake-controlling food will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1752700