JP2005027630A - Method for producing konnyaku (devil's tongue jelly) having >=1,000 mg/100 g remaining protein as collagen after cooking by boiling and also containing calcium as nutritious component for promoting effectiveness of collagen for human body - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce a marketed konnyaku product having ≥1,000 mg/100 g product remaining amount of collagen even after cooking by boiling, and also holding calcium as a nutritious component for enhancing the effectiveness of the collagen. <P>SOLUTION: This product is produced by using enzyme-decomposed, purified, powdered and made as low molecular weight collagen peptide and substituting calcium lactate with a metal salt (a calcium compound) for forming (gelling), and contains 1,000 mg/100 g product collagen and ≥80 mg/100 g product calcium as the nutritious component. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

Detailed Description of the Invention

In recent years, konjac as a side dish has attracted attention as a low-calorie food and a food containing a large amount of dietary fiber, and various health foods and foods using mannan, a component that organizes konjac, have been developed. Collagen, on the other hand, is currently in the limelight because it is effective in preventing skin cell aging, and in combination with calcium and vitamin C to regenerate skin cells and prevent aging of the joints of the shaft. However, apart from calcium, protein as collagen is susceptible to heat, and more than 80% is decomposed at 75 to 85 ° C., and most of it is decomposed during normal boiling cooking time (20 to 40 minutes). The present invention solves this problem and can provide consumers with konjac that retains the intake value amount of calcium as a nutritional component that assists in the absorption of collagen and collagen even after boiling cooking.

Problems to be solved by the invention

Collagen is inherently weak to heat and begins to decompose at temperatures above 75 ° C. On the other hand, konjac requires a heating process of 85 ° C or higher at the final step in the manufacturing process, and when it is used as a side dish after completion, heating such as boiling is required at the time of cooking. This is the first issue. As for the calcium component that improves the absorption of collagen into the body, calcium hydroxide Ca (OH) 2 is originally used in the gelation step during the production process, but calcium calcium cannot be expected to be released as a nutrient component. Therefore, calcium as a metal ion that does not interfere with the konjac manufacturing process is necessary, and this is the second problem.

Means for solving the problem

In order to obtain a residual amount of collagen of 100 milligrams per 100 grams after further heating cooking the collagen-containing konjac, the konjac itself is usually in the neutral region of PH10 or more, or weak alkaline region, Since the target collagen is stable in the neutral region or weakly alkaline region, a commercially available gelatin was used and a prototype was made with the following recipe.
Adjusted water 88,80%
Gelatin 300%
Konjac flour 300%
Adjusted water 5,000%
Calcium hydroxide 0,20%
100,00%
Considering the degradation and disappearance of collagen during konjac production, a prototype was made using 3 times the expected remaining amount of gelatin. After the production cooking, quantitative analysis of the amount of residual protein was performed, and an average of 150 milligrams of residual per 100 grams was obtained.

According to this result, to obtain 1000 milligrams of collagen (protein) per 100 grams of the expected value of konjac, it requires 7 times as much gelatin as the formulation table in terms of numerical values. However, this would impede the production process of konjac. Since there seems to be, we decided to examine the type of gelatin.

Various trials were carried out to increase the remaining amount of collagen, and low molecular weight obtained by enzymatic degradation of collagen, after purification, trial production was performed using powdered collagen peptide, and bone due to loss of aging in body collagen In order to increase the effect on bone joint damage, calcium hydroxide as metal ion used in the production of konjac is 0,10%, calcium lactate is 0,20% newly, in the stomach built in the human body The increase in nutritional content of calcium was measured at pH 1,6 to 2,0 of gastric juice that comes out when digesting food.

As a result of various trial manufactures, good results could be obtained with the following composition.
Adjusted water 89,80%
Gelatin 0.40%
Konjac flour 300%
Collagen peptide 1,50%
Adjusted water 5,000%
Calcium hydroxide 0,10%
Calcium lactate 0.20%
100,00%
The produced konjac was cooked and subjected to quantitative analysis using collagen as a protein. As a result, an average value of 1000 milligrams or more per 100 grams could be obtained.

It is a step forward from konjac as a normal cooking ingredient and konjac as a diet food, and it can be provided to consumers as a new ingredient that helps prevent aging of the body in addition to the intake of dietary fiber.

The figure is a production process diagram of konjac containing at least 1000 milligrams of collagen per 100 grams of product because konjac is produced by a new formulation after cooking.

Claims (2)

Konjac as a normal side dish and konjac as a diet food containing protein as collagen and calcium as a more nutritional component. A method for producing konjac, comprising protein as collagen and calcium as a nutritional component even after boiling.

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