JP2007244322A - Dry devil's tongue - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain devil's tongue prevented from solidifying even when containing liquid such as water through being put in the liquid when ingesting for drinking. <P>SOLUTION: The dry devil's tongue is obtained by adding a composition containing as the active ingredient, polysaccharides contained in an onion extract to devil's tongue to decrease viscosity, and drying the product. As a result, even if putting the devil's tongue in liquid such as water when ingesting for drinking, the devil's tongue containing the liquid is free from solidifying. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a dried konjac that can be used, for example, as a food addition or a health food that is eaten as it is after being dried into a powder, granule, or flake.

  Conventionally, as a technique for providing this kind of dried konjac, for example, kneaded konjac is mixed with alkaline water such as lime water, and after molding and solidifying the kneaded konjac, the molded konjac is pulverized and boiled. In dehydrating the pulverized konjac after dehydration to form a granular or powdery dried konjac, the molded konjac is formed into a linear body having a thickness of 2 to 4 mm. There exists a manufacturing method of the granular or powdery dry konjac performed by the hot air of a temperature range of -65 degreeC until it becomes a moisture content of 4-10% (refer patent document 1).

  In addition, konjac products prepared by cooking konjac fine powder with water and alkali ingredients in hot water are dehydrated and dried to provide powdered konjac powder, and an edible coagulant is added to the konjac powder. In addition, there is a tablet-shaped formed food made of konjac powder that has been formed into a required tablet shape (see Patent Document 2).

JP 2001-45588 A Japanese Patent Laid-Open No. 10-327778

  However, in the known techniques of Patent Documents 1 and 2, konjac is solidified using an alkali component and once made into a state that can be provided as a product. For example, when these dried konjacs are dissolved in water, etc., or when they are added to a liquid such as soup, the konjac containing these liquids is solidified (to have a strong viscosity) It has a problem that it becomes difficult to drink.

  Therefore, the conventional dried konjac has a problem that it must be solved to prevent the konjac containing the liquid from solidifying even when it is put in a liquid such as water when ingested by drinking or the like. ing.

  As a first invention according to the present invention as a concrete means for solving the problems of the conventional example described above, a composition containing a polysaccharide contained in an onion extract as an active ingredient is added to konjac to reduce the viscosity. The present invention provides a dried konjac characterized by being dried konjac.

  In the first aspect of the present invention, the dried konjac is in the form of powder, granules or flakes as an additional requirement.

  Further, as a second invention, the konjac fine powder is swollen with water to form a gel or sol konjac, and the gel or sol konjac contains the polysaccharide contained in the onion extract as an active ingredient. The present invention provides a method for producing dried konjac, which comprises adding a composition to reduce the viscosity and drying the reduced konjac.

  In the second aspect of the present invention, the onion includes raw onion, boiled onion or dried onion as an additional requirement.

  Since the dried konjac according to the first invention of the present invention is a konjac dried after adding a composition containing the polysaccharide contained in the onion extract as an active ingredient to the konjac and reducing the viscosity, Even if it is put in a liquid such as water or soup at the time of ingestion by drinking etc., the reduced viscosity state in the dried konjac is maintained, and the dried konjac in the liquid hardly coagulates (becomes highly viscous). It can be easily ingested after being melted, and it is less likely to leave a texture of the powder in the mouth compared to the conventional dry konjac such as powder. Also, dry konjac does not contain a lot of water like konjac, which is generally eaten, so dry konjac is less ingested compared to general konjac. I also, an excellent effect that it can be more intake of dietary fiber, such as more and more of konjac mannan.

  In the method for producing dried konjac according to the second aspect of the present invention, the konjac fine powder is swollen with water to form a gel or sol konjac, and the gel or sol konjac is contained in the onion extract. By adding a composition containing a polysaccharide as an active ingredient to reduce the viscosity and drying the reduced konjac, the reduced viscosity of the dried konjac is maintained even after the drying. Or even if it puts in liquids, such as soup, it has the outstanding effect that it becomes possible to manufacture the dried konjac which does not solidify the konjac containing the liquid.

Next, the present invention will be described in detail based on specific embodiments.
The dried konjac according to the embodiment of the present invention is, for example, dried in the form of powder, granules, flakes, etc., for food addition to be added to food and drink such as soup or health food to be eaten as it is It can be used for applications.

  This dried konjac is a konjac such as konjac or konjac in the process of adding konjac fine powder with water to gel or sol, and a composition containing the polysaccharide contained in the onion extract as an active ingredient. And then dried after being reduced in viscosity.

  As a method for producing this dried konjac, for example, a predetermined amount of water is added to konjac flour and the konjac flour is swollen with water to form a gel or sol konjac. By adding a composition containing a polysaccharide contained in the onion extract as an active ingredient, the gel or sol konjac can be reduced in viscosity, thereby reducing the water retention capacity of the gel or sol. Therefore, a dried konjac can be produced by drying the reduced konjac.

  For this drying, for example, if drying is performed by conventional methods including spray drying, drum drying, freeze drying, etc., and dried konjac is powdered, granulated or flaky, intake of dried konjac is easy. This is preferable. That is, the dried konjac is subjected to a drying process such as spray drying, drum drying or freeze drying to form powder, granules or flakes.

  When a predetermined amount of water is added to the konjac flour and the konjac flour is swollen with water to form a gel or sol konjac, as in the case of producing a general konjac, for example, It is also possible to make a konjac in a gel or sol form by bathing in hot water at about 100 ° C. or stirring the konjac swollen with water.

  As the composition containing the polysaccharide contained in the onion extract as an active ingredient, for example, onion such as raw onion, boiled onion or dried onion is used with water (including warm water), alcohol or alcohol solution, etc. It is a composition comprising an extract extracted from the onion and a polysaccharide as an active ingredient in the onion extract. In addition, as said dry onion, for example, onions such as raw onions are left to dry in the sun, dried using a predetermined drying device, and the drying device is hermetically sealed. Including those dried in a wet state.

  As described above, the dried konjac dried after adding the composition containing the polysaccharide contained in the onion extract as an active ingredient to the konjac to reduce the viscosity is the same as that before drying. Even if the konjac is kept in a reduced viscosity state and is put in a liquid such as water or soup when ingested by drinking, the viscosity of the konjac containing the liquid does not substantially increase and does not solidify, and dissolves in the liquid. It can be taken easily.

  Common konjac is gel-like and has a high viscosity, so it is very difficult and inefficient to spray-dry konjac, but in the present invention, it is included in the onion extract. Therefore, it is possible to easily perform spray drying and the like because konjac is used which has been thinned by adding a composition containing the polysaccharide as an active ingredient.

  In addition, konjac that is generally eaten is said to have a water content of approximately 97% in the konjac. Therefore, to take 3 grams of konjac mannan (dietary fiber), 100 grams of konjac product is used. Although it is necessary to eat, the dried konjac of the present invention is in the form of powder, granules or flakes in a dry state, so that the measured amount becomes the intake of dietary fiber as it is, and this is stored in a container or the like. It can be carried around, mixed with drinking water or soup such as water, milk, juice, etc., or sprinkled on food and easily and easily ingested, so that a diet effect and the like can be expected.

  Furthermore, it may be used as an extender for various diet foods.For example, when dried konjac is added to materials such as udon, buckwheat, dumpling skin or hamburger, it is low in calories even if eaten in large quantities. A feeling of fullness can be obtained.

  Next, the present invention will be described in detail based on Example 1 which is a specific embodiment. In this Example 1, 1 liter of water was added to 20 grams of konjac fine powder, and this was stirred and kneaded for 2 hours using a mixer (Kenmix KM600) to form a viscous thick sol konjak (konjac 2% ) When the apparent viscosity of this sol-like konjac was measured using an ultrasonic viscometer (Yamaichi Electronics viscomate VM-1G), it was 500 mPa · sec (= cP) or more at 25 ° C.

  To 1000 ml of the sol konjak, 10 ml of a composition containing the polysaccharide contained in the onion extract as an active ingredient was added and boiled at about 100 ° C. with stirring. Reduced viscosity. When the apparent viscosity of this reduced konjac was measured, it was 3 mPa · sec (= cP) or less at 25 ° C.

  This thinned konjac is in a liquid state, and the thinned konjac is dried using a spray dryer (Aera SD-1000) and powdered to form a dry konjac powder. 17.7 grams were obtained. This dried konjac had a slight konjac odor and was in the form of a fine white powder.

(Test Example 1)
In Test Example 1, the powdered dried konjac obtained in Example 1 was changed to 1 to 3 grams and placed in 100 ml of water to obtain a dried konjac aqueous solution. Table 1 shows the concentration (%) of the dried konjac solution in this dried konjac aqueous solution, the apparent viscosity (mPa · sec) of the dried konjac aqueous solution at this concentration, and the throat / mode when the dried konjac aqueous solution was consumed. Show.

  As apparent from Table 1, when 1 gram of dried konjac was added (concentration 1%), the apparent viscosity of the dried konjac aqueous solution was 2.2 mPa · sec, and when 2 grams of dried konjac was added (concentration) 2%), the apparent viscosity of the dried konjac aqueous solution is 5.0 mPa · sec, and when 3 grams of dried konjac is added (concentration 3%), the apparent viscosity of the dried konjac aqueous solution is 13.0 mPa · sec. there were. The apparent viscosities of these dried konjac aqueous solutions were all measured at a room temperature of about 25 ° C.

  These dry konjac aqueous solutions maintained a reduced viscosity state, and none of them coagulated. In particular, the dry konjac aqueous solution having a concentration of 1% was easy to drink without a dry feeling over the throat. By the way, when the apparent viscosity was measured by making a 2% aqueous solution using ordinary konjac fine powder, it was 1000 (mPa · sec) or more, and the texture was like a kudzu. In addition, general commercially available konjac is made at a concentration of about 3% and cured using an alkalizing agent.

Claims (4)

A dried konjac, which is dried konjac after adding a composition containing the polysaccharide contained in the onion extract as an active ingredient to the konjac and reducing the viscosity. The dried konjac is
The dried konjac according to claim 1, wherein the dried konjac is in the form of powder, granules or flakes. Swell the konjac flour with water to form a konjac in gel or sol form,
A composition containing the polysaccharide contained in the onion extract as an active ingredient is added to the gel-like or sol-like konjac to reduce the viscosity,
A method for producing dried konjac, comprising drying the reduced konjac. The onion is
It is a raw onion, a boiled onion, or a dry onion. The manufacturing method of the dried konjac of Claim 3 characterized by the above-mentioned.