JP2009219433A - Konjak grain-containing food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an easy-to-eat konjak grain-containing food suppressed in feeling of getting-stuck on the throat when swallowing down the konjak grains while utilizing effect of the konjak grains owing to feeling of fullness in the stomach. <P>SOLUTION: The konjak grain-containing food is produced by addition of konjak grains each having a coating layer: wherein the coating layer comprises at least one kind selected from the group of oil-and-fat, shellac and protein each having a melting point of 40-70°C. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a food that contains konjac particles and can provide a feeling of fullness for the amount.

  It is widely known that low-calorie foods can be obtained by blending konjac particles.

  For example, Patent Document 1 (Japanese Patent Laid-Open No. 9-15528) discloses that a konjac product is dehydrated and dried to produce a tasteless and odorless konjac particle powder and mixed with other ingredients to produce a food product.

  Further, Patent Document 2 (Japanese Patent Laid-Open No. 2007-295906) discloses that konjac powder is ingested to absorb moisture in the body and produce a feeling of fullness in the stomach, thereby obtaining an effect.

However, when konjac particle powder is directly mixed with foods, particularly foods with low water content, the konjac particles are caught in the throat when the food is swallowed, and there is a problem that it is difficult to swallow.
JP-A-9145528 JP2007-295906

  An object of the present invention is to provide an easy-to-eat food that suppresses the feeling of konjac particles being caught in the throat during swallowing, while utilizing the effect of konjac particles on the feeling of fullness in the stomach.

  As a result of repeated investigations in view of the above problems, the present inventor has the effect of fullness in the stomach by coating the konjac particles with a specific coating agent, and there is no feeling of catching the throat at the time of eating, It was found that food that can be swallowed smoothly can be provided.

An object of this invention is to provide the following foodstuffs.
Item 1. The foodstuff which mix | blends the konjac particle which has a coating layer, and the said coating layer is at least 1 sort (s) chosen from the group which consists of fats and oils, shellac, or protein of melting | fusing point 40 to 70 degreeC.
Item 2. Item 2. The food according to Item 1, wherein the fat is vegetable hardened oil.
Item 3. Item 2. The food according to Item 1, wherein the coating agent is shellac.
Item 4. Item 4. The food according to any one of Items 1 to 3, wherein 1 to 50% by weight of konjac particles are blended in the food.
Item 5. Item 5. The food according to any one of Items 1 to 4, wherein the food is chocolate or biscuits.
Item 6. Item 6. The food according to any one of Items 1 to 5, wherein the konjac particles are purified konjac mannan particles.

  According to the present invention, even when food is chewed in the mouth and swallowed, even if it comes into contact with the throat, the konjac particles in the food can be prevented from absorbing saliva moisture, so that the sensation of being caught in the throat can be suppressed. . Moreover, since the konjac particles swell enough to give a feeling of fullness in the stomach, the effect can be exerted even when blended in foods with low water content such as chocolate and biscuits.

  In the present specification, food means that the konjac particles have a moisture content that does not swell due to moisture absorption during storage of the food, and such moisture content is preferably 10% by weight or less, more preferably Means 3% by weight or less of food.

  Examples of food include chocolate, biscuits, cookies, crackers, pretzels, pies, and snacks.

  In the present specification, chocolate refers to chocolate and foods having the same physical properties. That is, not only chocolate and quasi-chocolate referred to in the chocolate regulations, but also a small amount or no cocoa content, fats and oils developed for cocoa butter replacement (hereinafter referred to as cocoa substitutes), and / or their equivalents A chocolate-like food in which the fats and oils are completely melted at 40 ° C. or higher is also included by using the no-temper type fats and oils having a melting point of Further, these blends and production methods are not special and may be produced by a conventional method. In the preferred chocolate of the present invention, components such as cacao mass, cocoa, cocoa butter, fats and oils (including tempering type vegetable fats and oils), sugar, whole milk powder, lecithin, lactose, fragrance and the like can be blended. Specific examples of the chocolate include white chocolate, milk chocolate, color chocolate, and the like.

  Biscuits are made from wheat flour as a main raw material, sugars, edible oils and fats and salt as auxiliary raw materials and, if necessary, raw materials such as dairy products and egg products, and baked while expanding with an expansion agent.

  For example, crude konjac particles called coarse powder, partially purified konjac particles called fine powder from which impurities such as fibers and starch have been removed by wind selection, and purified powder in a frozen state and ethanol added. Fast dissolving fine powdered konjac particles obtained by wet pulverization, and glucomannan powder highly purified by the ethanol precipitation method are included. In the present invention, konjac particles are coated, so that coarse powder or partially purified konjac odor or colored particles can be used, but the konjac particles coated when eating are unpleasant taste and smell. It is desirable to use konjac particles that have been purified to such an extent that they do not contain, for example, fine powder, fast-dissolving fine powder konjac particles, glucomannan powder, and the like can be preferably used. The degree of purification is not particularly limited because it varies depending on the degree of coating and the form of food.

  The coating can be performed using at least one selected from the group consisting of fats and oils, shellac or protein.

  Examples of the fats and oils include those having a melting point of 40 ° C to 70 ° C, preferably 40 ° C to 55 ° C, and among them, vegetable hardened oil is preferable. Examples of the vegetable hardened oil include a hardened palm oil, a hardened rapeseed oil, a hardened soybean oil, a hardened coconut oil, and a hardened rapeseed oil.

  The melting point described here refers to the temperature at which a solid starts to become liquid by heating, that is, the rising melting point.

  Examples of the protein include corn zein. A preferred coating agent is shellac. The thickness of the coating is preferably set to such an extent that the coated konjac particles do not feel or become a problem even when they are attached to the throat, and are usually about 5 to 30 μm. If the coating layer is too thick, the amount of konjac particles is relatively reduced, and it becomes difficult to obtain a fullness or a fullness.

  The preferred blending amount of konjac particles is not particularly limited because it varies depending on how much food is consumed, but is usually 1 to 50 parts by weight, preferably 5 to 15 parts by weight per 100 parts by weight of food. As the amount of konjac particles increases, a small amount of foods absorbs moisture in the stomach and swells to give a strong feeling of fullness. However, production problems such as mixing of konjac particles may occur.

  Chocolate having coated konjac particles can be produced by blending and mixing konjac particles coated with chocolate dough. Similarly, other foods such as biscuits, cookies, crackers, pretzels, pies, and snacks can be produced by mixing food ingredients (dough) with coated konjac particles.

EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, it cannot be overemphasized that this invention is not limited to these Examples.
Example 1 and Comparative Example 1
Glucomannan powder (Roleex RS, manufactured by Shimizu Chemical) was coated with shellac. Specifically, a small amount of shellac is sprayed uniformly on the ROLEX RS. After confirming that the ethanol in the shellac has dried, spray the next shellac. Repeat this procedure and spray a certain amount of shellac (10% by weight of the glucomannan powder). In order to make the manufactured shellac coating mannan powder uniform, the non-uniform lump is removed using a mesh. The resulting uniform powder was used as “shellac coated glucomannan powder”.

  10 g of the obtained shellac-coated glucomannan powder was mixed with 100 g of chocolate dough to produce the konjac mannan-containing chocolate of the present invention.

  Further, 9 g of uncoated glucomannan powder (the same amount as above) was mixed with 100 g of chocolate dough to produce a chocolate containing konjac mannan of a comparative example.

  The chocolate containing the non-coated mannan powder of Comparative Example 1 had an unpleasant texture and flavor that sticked to the mouth when contained in the mouth, and was very difficult to swallow.

  On the other hand, the chocolate containing the shellac coating mannan powder of the present invention, compared to the chocolate of Comparative Example 1, has less unpleasant texture and flavor that is sticky even if it is contained in the mouth, and is comparable to general chocolate. It was.

Example 2 and Comparative Example 2
Glucomannan powder (Roleex RS, manufactured by Shimizu Chemical) was coated with a hardened palm oil (melting point: 52 ± 1.5 ° C., iodine value: 31 ± 3). Specifically, a small amount of hardened palm oil is uniformly sprayed on the ROLEX RS and stirred well. This operation is repeated, and a certain amount (10% by weight of glucomannan powder) of sprayed hardened palm oil is sprayed. In order to make the manufactured hardened palm oil coating mannan powder uniform, the non-uniform lump is removed using a mesh. The resulting uniform powder was used as “Palm hardened oil coating mannan”.

  10 g of the obtained hardened palm oil-coated glucomannan powder was mixed with 100 g of chocolate dough to produce the konjac mannan-containing chocolate of the present invention.

  Further, 9 g of uncoated glucomannan powder (the same amount as above) was mixed with 100 g of chocolate dough to produce a chocolate containing konjac mannan of a comparative example.

  The chocolate containing the non-coated mannan powder of Comparative Example 2 had an unpleasant texture and flavor that sticked to the mouth when contained in the mouth, and was very difficult to swallow.

  On the other hand, compared with the chocolate of Comparative Example 2, the chocolate containing the hardened palm oil coating mannan powder of the present invention has less unpleasant texture and flavor that is sticky even if it is contained in the mouth, and is comparable to general chocolate. there were.

Claims (6)

The foodstuff which mix | blends the konjac particle | grains which have a coating layer, and the said coating layer is at least 1 sort (s) chosen from the group which consists of fats and oils, shellac, or protein with a melting | fusing point of 40 to 70 degreeC. The food according to claim 1, wherein the fat is a vegetable hardened oil. The food according to claim 1, wherein the coating agent is shellac. The food according to any one of claims 1 to 3, wherein the konjac particles are blended in the food in an amount of 1 to 50% by weight. The food according to any one of claims 1 to 4, wherein the food is chocolate or biscuits. The food according to any one of claims 1 to 5, wherein the konjac particles are purified konjac mannan particles.