JP2006345775A - Food composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food improved in smell and taste peculiar to agar when ingesting agar itself, and enabling ingesting agar itself. <P>SOLUTION: This food enables easily ingesting agar itself through improving agar smell and taste by aromatic fruit juice powder, xylitol and vitamin C or instant powder soup. It is possible to reduce rough feeling of insoluble agar when ingesting agar through using agar fine powder, and to reduce strong acid taste of vitamin C through the addition of xylitol. Even a food obtained by adding agar fine powder to vegetable soup or vegetable cream soup has the same effect as the above. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a food composition containing agar. More specifically, the present invention relates to a food composition containing agar that reduces the smell and taste of agar fine powder.

In recent years, it is a well-known fact that the intake of plant fibers has been decreasing, and the accompanying digestive system diseases including constipation and colon cancer are increasing. As one of these measures, ingestion of agar, which is a vegetable fiber, has attracted attention. In general, agar was eaten a product that had been heat-solubilized and then hardened by heat removal. With this method, a volume of at least 100 mL was required to ingest 1 g of agar, and it was difficult to actually ingest a sufficient amount of agar. Moreover, although patent document 1 is the method of adding agar powder directly to a liquid drink, since the rough feeling of undissolved agar remained strongly at the time of ingestion of agar, there existed inconveniences that it was difficult to ingest.
Japanese Patent Laid-Open No. 7-115943

  An object of the present invention is to provide an agar-containing composition that reduces the rough feeling of undissolved agar during ingestion of agar. Another object of the present invention is to provide an agar-containing composition in which the odor and taste of agar are masked.

In order to achieve the above object, as a result of searching for foods that can reduce the smell and taste of agar, the present inventors have found a combination of fruit juice powder, xylitol, and vitamin C. Further, the present inventors have found that the same effect as described above can be obtained even in foods obtained by adding agar fine powder to vegetable soup or vegetable cream soup, which is an instant powder product.
That is, the present invention is as follows.
The first invention is a food composition containing fruit juice powder, vitamin C, xylitol and fine agar powder.
The second invention is a food composition containing instant powdered vegetable soup or instant powdered vegetable cream soup and agar fine powder.

In the present invention, since the agar fine powder, particularly 60 mesh pass agar fine powder is used, it is possible to reduce the rough feeling of the undissolved agar when ingesting the agar. The agar-specific odor can be reduced to a level where it can be easily ingested by juice powder. Furthermore, the unique taste of agar is masked by the sour taste of vitamin C, but a considerable amount of vitamin C is required to obtain the effect. The amount of vitamin C that can mask the unique taste of agar is too sour, but this can be mitigated by xylitol. The addition of xylitol succeeded in reducing the strong acidity of vitamin C, and at the same time, the sweetness and refreshing feeling of xylitol were obtained, so it was succeeded in making it easier to take. Since the strong acidity of vitamin C is reduced by xylitol, it is possible to add a sufficient amount of vitamin C that can mask the taste of agar. In addition, since xylitol promotes intestinal motility, it can be expected to have a synergistic effect with plant fibers (agar). In other words, it is possible to provide a portable form in a stick-like container, as well as being able to ingest a blended food based on agar fine powder, fruit juice powder, vitamin C, and xylitol with water or hot water and suspending or dissolving it. I found it.
In addition, the same effect as described above was obtained even in a food in which agar powder was added to vegetable soup or vegetable cream soup, which is a powder product for instant use.

The present invention is described in detail below.
The agar powder used in the present invention is preferably a fine powder that is easy to drink. Commercially-available agar powders use about 40-60 mesh, so that they have a rough feeling with water and are difficult to drink, and have the disadvantage that they become lumpy and difficult to dissolve when hot water is added. The agar fine powder used in the present invention is preferably a fine powder of 60 mesh pass, and if this fine powder is easy to drink even when suspended in water, it is easy to drink, and a fine powder of 100 mesh pass is even easier to drink. Become. Furthermore, it is easy to dissolve in hot water, and there is no confirmation that the agar fine powder of about 100 mesh pass becomes lumpy. Furthermore, since the agar fine powder of about 100 mesh pass is made into granules of about 20 mesh, it is uniformly dispersed in hot water, so that it can be more easily dissolved.

Further, vitamin C and xylitol to be added may be in a free form, in the form of a salt that can be prepared, or commercially available. It is preferable to use 10 to 80% by weight of agar fine powder, 1 to 30% by weight of fruit juice powder, 10 to 90% by weight of xylitol, and 1.0 to 30% by weight of vitamin C.
Furthermore, as juice juice powder to be added, citrus fruits (mandarin orange, orange, Iyokan, Hachiman, Dekopon, Iyokan, etc.), apples, persimmons, peaches, cherries, acerola, persimmons, pears, bulberries, nutberries, plums, apricots, prunes, pineapples Squeezed fruit juice such as melon, melon, loquat, popo, durian, fig, kiyui and mango may be added as it is, or freeze-dried powder may be added together.

For example, vegetable soup for instant use is radish, carrot, cabbage, spinach, sweet potato, potato, taro, burdock, lotus, lettuce, celery, pumpkin, komatsuna, perilla, pepper, eggplant, mushrooms (shiitake, Matsutake, enoki, etc.) are boiled to make soups, which are freeze-dried and powdered. As the instant powdered vegetable cream soup, for example, a cream soup can be obtained by adding a cow emulsified product such as milk or cheese to the vegetable soup, and a lyophilized product of these can be used.
The agar fine powder added to these can be used in an amount of 0.1 g to 10 g with respect to a 200 mL volume of soup, but preferably 1 g to 3 g. With this amount of agar, you can drink it as a natural soup without feeling the smell, taste and roughness of agar.

  In the present invention, monosaccharides such as glucose, fructose, galactose, mannose, ribose, trehalose, cordose, nigerose, maltose, isomaltose, sophorose, laminaribiose, cellobiose, gentibiose for adjusting the taste as necessary , Sucrose, lactose and other monosaccharides, oligosaccharides, agarose, alginic acid, inulin, glucomannan, chitin, chitosan, hyaluronic acid and other polysaccharides, erythritol, xylitol, sorbitol, palatinit, maltitol, lactitol, mannitol and other sugars Vita of alcohol, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B1, vitamin C, vitamin D, vitamin E, vitamin K, niacin, pantothenic acid, folic acid, biotin, etc. Emissions, vitamin F, can be added vitamin P, vitamin Q, vitamin U, choline, Ishitoru, vitamin-like substances, such as para-aminobenzoic acid, citric acid, malic acid, oxaloacetic, fumaric acid and the like.

The food composition of the present invention may be powdered as it is, or may be a suspension, gel, paste, solid or liquid. In order to obtain a suspension, for example, cold water may be added and dispersed. In order to form a gel, it may be dissolved under acidic conditions, for example. In order to form a paste, for example, it may be dissolved in hot water under acidic conditions. In order to obtain a solid, for example, it may be cooled after being dissolved in hot water. In order to make it liquid, for example, it may be dissolved in hot water under a pH of 3 or less.
In the case of powder, the composition of the present invention can be made into a product that is convenient to carry by placing it in a portable container as a powder formulation.
The food composition of the present invention can be ingested by being suspended in water, for example, or can be ingested after being dissolved in hot water.

Hereinafter, the present invention will be described by way of examples.
Example 1
Agar fine powder (100 mesh): Xylitol: Fruit juice powder: Vitamin C: Reduced maltose 2 g: 3 g: 0.5 g: 0.5 g: 0.9 g (Formulation Example 1) or Agar fine powder (100 mesh): Xylitol: Juice juice powder: Vitamin C: Reduced maltose 2g: 3g: 0.5g: 1.0g: 0.4g (Formulation Example 2) mixed powder is suspended and dissolved in 200ml of hot water, and 10 subjects take it. A comparison of ease was performed. At the same time, 2 g of agar powder (40 mesh) was compared with a suspension dissolved in 200 ml of hot water. Grapefruit powder, acerola powder, melon powder, cherries powder, pineapple powder, prune powder and strawberry powder were examined as fruit juice powders.
As a result, 10 out of 10 people obtained the results that Formulation Example 1 or 2 was easy to drink. No one replied that it was easier to drink if only 2 g of agar fine powder was suspended and dissolved in 200 ml of hot water. Although the above types of fruit juice powder were used, all had the same results.

Example 2
Agar fine powder (100 mesh): Powder prepared by mixing instant powder soup 2g: 15g (Formulation Example 3) in 200ml of hot water after suspension and dissolution, 10 subjects compared the ease of drinking It was. At the same time, 2 g of agar powder (40 mesh) was compared with a suspension dissolved in 200 ml of hot water. As powder of instant powder soup, corn soup, potato soup, pumpkin soup, mushroom soup, asparagus soup, tomato soup, green pea soup, soy milk soup, carrot soup, mozuku soup, morohaya soup, onion soup, brown rice soup etc. The individual cream soups were examined.
As a result, 10 out of 10 people obtained a result that it was easy to drink food containing 2 g: 15 g of agar fine powder: powder of instant powder soup. No one replied that it was easier to drink if only 2 g of agar fine powder was suspended and dissolved in 200 ml of hot water.

The food composition of the present invention is an agar food that can be ingested easily with the smell and taste of agar improved with aromatic fruit juice powder and xylitol and vitamin C or instant powder soup. Agar is known as an inexpensive plant fiber that is harmless to the human body, and its ingestion method is usually ingested in a solid state after dissolution by heating. However, the agar content in this method is about 0.5 to 2% by weight, and 99.5 to 98% is consumed by water, so it is difficult to intake sufficient agar (plant fiber). . In addition, although it is possible to ingest agar itself, it has not been widely accepted due to its unique odor and taste. The present invention solves these problems, and can provide a product that can ingest the agar fine powder itself without difficulty.

Claims (4)

  A food composition containing fruit juice powder, vitamin C, xylitol and fine agar powder.   A food composition comprising powdered vegetable soup for instant or powdered vegetable cream soup for instant and agar fine powder.   The food composition according to claim 1 or 2, wherein the agar fine powder is of 60 mesh pass. The food composition according to claim 1, 2 or 3, which is a suspension, gel, paste, powder, solid or liquid.