JP2012095577A - Gel-like processed food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide gel-like processed food excellent in body-shaping effect, skin-beautifying effect and health-promoting effect, and also having good taste while consisting mainly of Konjac Mannan (refined flour or coarse flour of konjak root) as a main raw material.SOLUTION: The gelatinized processed food is obtained by: adding 0.005-0.01 pt.wt. of hyaluronic acid, 0.1-0.2 pt.wt. of mixed cereal flour produced by blending multiple kinds of cereal flour, 1.0-1.9 pts.wt. of collagen, 0.35-0.65 pt.wt. of bean curd refuse, 1.0-2.0 pts.wt. of soybean milk powder and 1.75-3.25 pts.wt. of konjak powder to 100 pts.wt. of water; kneading the mixture; leaving the kneaded mixture as it is for a prescribed period of time followed by adding a gelatinizer to the kneaded mixture to make it paste before gellation; molding the paste before gelatinization into a prescribed form; and soaking the molded mixture in boiling water to gelatinize the molded mixture.

Description

  TECHNICAL FIELD The present invention relates to a low-calorie processed food containing konjac mannan as a main raw material, and particularly to a gel-like processed food useful as a beauty health food having a health promoting effect and an excellent slimming effect and skin-beautifying effect, and a method for producing the same.

  Conventionally, low-calorie “konjac” is well known as a diet food with a slimming effect. “Konnyaku” is a gel-like processed food made from strawberries, and products include plate konjac, butter konnyaku, ball konnyaku, and Shirataki.

  The components of koji are 75 to 83% moisture, 11 to 14% carbohydrates, and 2 to 4.5% proteins, and the main component of carbohydrates is konjac mannan (glucomannan).

  In addition, “konjac” is sometimes made from coarse powder obtained by drying and crushing koji, but in many cases, fine powder obtained by removing hull skin components from the coarse powder is used. The fine powder is only konjac mannan. When a large amount of water is added and kneaded, the konjac mannan absorbs water and swells to form a viscous konjac paste with a very large volume. When lime milk (calcium hydroxide) is added and heated and coagulated in hot water, “konjac” is obtained.

  In this way, konjac is mostly low-calorie gel food with moisture, so it has a dieting effect, and konjac mannan stimulates the intestinal tract to promote secretion of hormones, so cholesterol levels The effect which suppresses the raise of is also obtained.

  Here, a functional food using konjac mannan is known as “diet food powder”, which is made from konjac flour as a main ingredient, and an additive that burns body fat and an additive that has a beautifying effect. (For example, Patent Document 1).

JP 2007-330178 A

  According to the “diet food powder” disclosed in the above-mentioned Patent Document 1, konjac powder is used as a main raw material, so if you add water to this and eat it, you can get a feeling of fullness due to swelling of konjac mannan, As the calorie intake can be reduced, a slimming effect is obtained, and at least one ultrafine powder selected from capsicum, papain, fresh coffee bean extract, caffeine, and odorless garlic is added as an additive for burning body fat. Therefore, compared with a simple “konnyaku” that does not include this, a further slimming effect can be expected.

  In addition, the above-mentioned “diet food powder” contains polysaccharide hyaluronic acid, which is present in a connective tissue such as skin, as a additive having a beautifying effect. And can have a beautiful skin effect.

  However, with such “diet food powder”, although it is possible to expect a slimming effect and a skin-beautifying effect, the nutrition contained in the powder is poor, so it cannot be expected with respect to a health promoting effect, and it also has a taste in itself. However, it is difficult to eat continuously.

  The present invention has been made in view of the circumstances as described above, and its purpose is excellent in slimming effect, skin beautifying effect, and health promotion effect, and konjac mannan (salmon powder or coarse powder) is the main raw material. It is to provide a gel-like processed food with good taste.

  In order to achieve the above object, the gel-processed food according to the present invention is a gel-processed food made from konjac mannan as a main ingredient, and contains collagen, hyaluronic acid, and a soybean-derived component. Features.

  Preferably, water, hyaluronic acid, composite flour containing multiple types of cereal powder, collagen, okara, soy milk powder, and konjac flour kneaded into a predetermined form and gelled Processed food.

  In addition, in the said gel-like processed food, it is preferable that the gelled product is noodle linear or a granular form.

  Furthermore, the present invention relates to 0.005 to 0.01 parts by weight of hyaluronic acid, 0.1 to 0.2 parts by weight of composite flour containing a plurality of types of grain powders, and 1.0 to 1.0 parts of collagen with respect to 100 parts by weight of water. 1.9 parts by weight, okara 0.35-0.65 parts by weight, soymilk powder 1.0-2.0 parts by weight, and konjac powder 1.75-3.25 parts by weight are added and kneaded, and the kneading is performed. A product is allowed to stand for a predetermined time, and then a gelling agent is added thereto to form a pre-gelation paste. The pre-gelation paste is molded into a predetermined shape, and the molded product is immersed in hot water to be gelled. A method for producing a gel-processed food is provided.

  Since the gel-like processed food according to the present invention uses konjac mannan as a main raw material, it can be expected to have a slimming effect by making it a low-calorie food, and the increase in cholesterol level can be suppressed by the action of konjac mannan.

  In addition, because it contains collagen and hyaluronic acid, it can prevent rough skin and expect skin beautifying effects, and because it contains soy-derived ingredients, it can ingest many nutrients, and consequently health It is possible to diet without harming.

  In particular, it contains okara and soy milk powder as a component derived from soybeans, and because complex flour containing multiple types of grain powder is used, it contains vitamins and various minerals in a well-balanced and rich flavor. In the shape of noodles, it can be eaten deliciously as a noodle dish with various sauces and sauces, and if it is in granule form, it can be cooked with rice and eaten deliciously.

The flowchart which shows the manufacturing process of the gel-like processed food which concerns on this invention Flow chart showing the kneading process Explanatory drawing showing a molding example of basto before gelation

  Hereinafter, the gel-like processed food according to the present invention will be described in detail. First, the raw material of the gel-like processed food which concerns on the following table 1 is shown.

表１から明らかなように、本発明に係るゲル状加工食品は、水１００重量部に対し、ヒアルロン酸０．００５〜０．０１重量部、複数種の穀物粉末を配合した複合穀粉０．１〜０．２重量部、コラーゲン１．０〜１．９重量部、おから０．３５〜０．６５重量部、豆乳粉１．０〜２．０重量部、こんにゃく粉１．７５〜３．２５重量部、及び水酸化カルシウム０．２〜０．４重量部が用いられる。

As is apparent from Table 1, the gel-processed food according to the present invention is a composite flour 0.1% by weight of hyaluronic acid 0.005 to 0.01 parts by weight and a plurality of kinds of grain powders per 100 parts by weight of water. -0.2 parts by weight, collagen 1.0-1.9 parts by weight, okara 0.35-0.65 parts by weight, soymilk powder 1.0-2.0 parts by weight, konjac powder 1.75-3. 25 parts by weight and 0.2 to 0.4 parts by weight of calcium hydroxide are used.

  Here, room temperature water or slightly warm water of about 40 to 50 ° C. is used as water. In addition, hyaluronic acid is a polysaccharide that is present in a connective tissue such as skin in association with a protein, and in this example, it includes mammalian umbilical cord, joint fluid, ophthalmic glass, chicken chicken, etc. The extracted one is used.

  As the above-mentioned composite flour, various kinds of flours including miscellaneous cereals can be used. A mixture of 16 kinds of cereal flours consisting of rice cakes (rice cakes), pigeons, glutinous red rice, rice cakes (rice cakes), yellow soybeans, black beans, red beans, barbs, and corn is used.

  Collagen is obtained from bovine, pork or fish body protein, bone, skin, tendon, cartilage, skeletal muscle, etc., preferably a low molecular weight collagen peptide obtained by hydrolyzing such collagen. Is used. In addition, since collagen derived from cattle and collagen derived from birds tend to be avoided due to the epidemic of mad cow disease and avian influenza, the collagen according to the present invention includes collagen derived from pigs or fish from the viewpoint of food safety. (Peptide) is preferably used.

  On the other hand, the konjac flour (konjac mannan) as the main raw material may be a coarse powder containing a small amount of starch or fiber, or a konjac mannan 100% fine powder. Since a gelled product can be obtained, it is preferable to use a fine powder rather than a coarse powder from a visual viewpoint.

  As described above, the present invention uses the raw materials as described above, and the gel-processed food as a product includes hyaluronic acid and collagen having a beautifying effect, as well as soybean-derived components (soybeans) as nutrients having a health promoting effect. Protein, lipid, etc.), vitamins, and various minerals. Therefore, if such a gel-like processed food is eaten, it becomes possible to diet without harming health while ingesting nutrients necessary for life activities in a balanced manner, and it is also possible to prevent rough skin.

  In addition, although such a gel-like processed food may be made into a strip-shaped lump and cut into bite sizes and eaten, it is preferably a gelled product of noodle linear or granular shape. If it is noodle alignment, it can be eaten deliciously as a noodle dish with various sauces and sauces, and if it is granulated, it can be cooked with rice and eaten deliciously.

  Next, the manufacturing method of the gel-like processed food will be described. First, as a kneading step shown in FIG. 1, 0.005 to 0.01 parts by weight of hyaluronic acid and a plurality of kinds of grain powders are blended with respect to 100 parts by weight of water. 0.1 to 0.2 parts by weight of composite flour, 1.0 to 1.9 parts by weight of collagen, 0.35 to 0.65 parts by weight of okara, 1.0 to 2.0 parts by weight of soymilk powder, and konjac A paste-like kneaded product is obtained by adding 1.75 to 3.25 parts by weight of powder and kneading.

  In particular, in the kneading step, as shown in FIG. 2, hyaluronic acid is first added to the water and mixed, then mixed flour, collagen, okara and soy milk powder are added in order, and finally konjac flour is added. It is preferable to knead. According to this, a homogeneous kneaded product in which the mixed components are not unevenly distributed can be easily obtained in a short time.

  If the blending amount of hyaluronic acid and collagen is less than the above range, a high skin-beautifying effect cannot be obtained. In addition, the content of nutrients is reduced when the compounded flour, okara, and soymilk powder content is below the above range, and if the content is above the above range, gelation becomes difficult or It becomes easy to collapse.

  Thus, the obtained kneaded product is allowed to stand and cure for a predetermined time (about 30 to 120 minutes), whereby the konjac mannan swells completely and becomes a homogeneous and viscous paste.

  Therefore, as a molding process shown in FIG. 1, 0.2 to 0.4 parts by weight of calcium hydroxide or other alkali is added as a gelling agent to the paste-like kneaded material that has been cured, and this is kneaded. A solidified pregelling paste is immediately formed into a predetermined shape (such as noodle alignment, rice grain size). In addition, as shown in FIG. 3, the paste before gelation can be obtained by extruding the paste before gelation from the porous dish 1, and the paste before gel extruded from the dish 1 is reciprocated. If it is cut by the slide cutter 2 or the like, a granular shaped product can be obtained.

  And if the molding is immersed in hot water for about 5 minutes and solidified (gelled), the above-mentioned gel-like processed food can be obtained.

1 Molding plate 2 Slide cutter 3 Noodle linear molding

Claims (4)

A gel-like processed food made from konjac mannan as a main ingredient, which contains collagen, hyaluronic acid, and soybean-derived ingredients. A gel-like processed food obtained by forming a kneaded product of water, hyaluronic acid, composite flour containing a plurality of types of cereal powder, collagen, okara, soy milk powder, and konjac flour into a predetermined form and gelling. The gel-like processed food according to claim 2, wherein the gelled product is in the form of noodles or grains. For 100 parts by weight of water, 0.005 to 0.01 parts by weight of hyaluronic acid, 0.1 to 0.2 parts by weight of composite flour containing a plurality of types of grain powders, 1.0 to 1.9 parts by weight of collagen, 0.35 to 0.65 parts by weight of okara, 1.0 to 2.0 parts by weight of soy milk powder, and 1.75 to 3.25 parts by weight of konjac powder were added and kneaded, and the kneaded product was allowed to stand for a predetermined time. After that, a gelling agent is added to form a pre-gelation paste, the pre-gelation paste is molded into a predetermined form, and the molded product is gelled by immersing in hot water. Manufacturing method.

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