JP2538263B2 - Healthy food for enhancing chewing function - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a health food having elasticity in the mouth for chewing (chewing) function enhancement.

(Conventional Technology and Its Problems) The masticatory function has an important relationship not only with chewing food but also with human growth and maintenance of health. This is closely related to the decrease in masticatory power due to the softening of food, which has become a social problem in recent years, and the aging of the population. In other words, strengthening the masticatory function contributes to the development of physical strength and intelligence of children, and it is effective for adults and the elderly to assist the deterioration of the digestive system, hygiene in the oral cavity, diminished motor ability, and prevention of blurring. It has been pointed out that, despite the fact that it is an important problem for human health, foods for it have not been found so far. However, there are some ordinary foods that have relatively elasticity and can be used to enhance the masticatory power (eg, strings of squid, dried scallops, etc.), but even such foods It was difficult to maintain elasticity during mastication, and most of them were natural, so they could not withstand long-term storage and were inconvenient to carry.

The object of the present invention is to solve the problems that cannot be solved by such conventional foods, and as a result of many studies, the present invention has been completed.

(Means for Solving Problems) The present invention is a chewing function obtained by treating glucomannan or glucomannan with a nutrient added thereto by using an alkaline substance, adding a seasoning to the glucomannan, and then drying the mixture. A health food having elasticity in the mouth for strengthening.

As the glucomannan, glucose obtained from a plant of the konjak genus, a polysaccharide consisting of mannose and the like, the molecular weight of which is about 100,000 to 2,000,000, usually as a raw material, konjac refined flour or its purification Things are used. As a concrete example of glucomannan, a commercially available product (eg Propal Shimizu Chemical Co., Ltd.)
Can be suitably adopted. This glucomannan is the main component of the food of the present invention, and its usage amount is about 40% of the whole food of the present invention.
% To 95%, preferably 60% to 80%.

Examples of the above-mentioned nutritional substances include various substances useful for promoting health according to the intended use of the food of the present invention, and those containing a large amount of proteins, vitamins, minerals and the like are preferable. Specific examples include plant protein, casein, crushed oyster shells, garlic extract, prune extract, yeast extract, chlorella, vitamin E, vitamin C, and many of which are commercially available. It is convenient to use one or more of the existing foods or their raw materials as they are. Among these, crushed cucumber is useful for supplementing the calcium content of children, and the above various extracts and vitamins are useful for promoting health, and are preferable for achieving the object of the present invention. About 1/100 to 1/2 of the amount of these nutritional substances added to the food of the present invention is usually sufficient.

The alkaline substance is for treating glucomannan to impart desired elasticity to the food of the present invention, and specifically, a hydroxide of an alkali metal (eg, sodium hydroxide, potassium hydroxide). Examples thereof include hydroxides or chlorides of alkaline earth metals (eg, calcium hydroxide, calcium chloride, magnesium hydroxide). Of these, the latter hydroxides of alkaline earth metals are preferable, and calcium hydroxide is particularly preferable. Is preferably used. The amount of these alkaline substances used is usually 1/10 to 1/100 of the amount of glucomannan used, but preferably 1/15 to 1/50.

The above seasoning is for making the food of the present invention easy to eat, and various natural or artificial seasonings and combinations thereof can be adopted according to the taste of the consumer. Specific examples include natural seasonings such as extracts of seafood, seaweeds, shiitake mushrooms; artificial seasonings such as sodium glutamate, 5'-liponucleotides and aspartame, and most of them are commercially available products. It is convenient. The amount of these seasonings to be blended cannot be generally determined by the nature of the seasoning itself, the degree of taste, the taste of the consumer, etc. 5 to 1/100 amount is good, but preferably 1/5 to 1/1
It is about 0. Furthermore, in order to achieve the object of the present invention better, various food-acceptable substances can be added to the food of the present invention. As a concrete example,
Sugars [eg monosaccharides such as glucose; disaccharides such as maltose; starch, carboxymethylated starch, dextrin,
Polysaccharides such as alginic acid, pullulan (trade name, manufactured by Hayashibara Co., Ltd.), celluloses (eg, alkyl cellulose,
Examples thereof include hydroxyalkyl cellulose, carboxymethyl cellulose), gelatin, colorants, and flavoring / flavoring agents (eg, l-menthol). The compounding amount of these substances is usually about 1/5 to 1/1000 of the total amount of the food of the present invention.

As a typical production method of the food of the present invention, water is added to glucomannan and stirred for about 0.5 to 5 hours; an alkaline substance is added to this and kneaded, and then heated in boiling water for about 0.1 to 3 hours; A method consisting of a series of steps of taking out, drying and molding into a final product is adopted. Here, the above-mentioned nutritional substance, seasoning and other additives can be appropriately added during the above step or step. In addition, in the drying step of the above-mentioned step, ordinary ventilation drying (eg; 35 to 60 ° C, preferably 45 to 50 ° C for 15 to 20 hours, water content of 40 to 10%, preferably 20 to 10%) In addition, in molding, it is processed into a desired form by means of pressure, internal drawing, spreading, etc., and is appropriately packaged (eg;
Polyethylene bagging and vacuum packaging) are performed.

The above-mentioned production method, by a completely new processing technology, imparts a new physical function to glucomannan which has been conventionally used only for prevention of obesity, etc., has elasticity, can withstand long-term storage, and is portable. The food is supplied in a convenient shape, and it is possible to enhance the nutritionally more valuable food by adding nutritional substances.

Since the food of the present invention has appropriate elasticity, it has a good feel in the oral cavity, a good texture on the teeth, and a good texture on the tongue, and it does not easily bite when chewed in the mouth, and endures a chewing movement of at least 10 minutes or more. It is a food having a combined action and effect that the chewing function can be naturally strengthened by eating several times a day, and at the same time, a nutritional substance can be taken. Glucomannan, which is the main component of the food of the present invention, is low in calories after ingestion in the body and thus prevents obesity, and since it is a so-called alkaline food, it prevents acidification of body fluids. In addition, the difficulty of digesting glucomannan is said to be effective in promoting peristaltic movement of the intestine to enhance intestinal juice secretion and excretion of intestinal substances, resulting in suppression of elevation of blood and liver cholesterol levels. . Furthermore, it has been confirmed by experiments that the absorption of toxic substances is inhibited in the body and indirectly reduces the toxicity.

 The invention is further described in the examples.

Example 1 To 13 g of glucomannan (trade name; Propol, manufactured by Shimizu Chemical Co., Ltd.), 500 ml of water was added, and the mixture was stirred until the glucomannan did not precipitate, and then allowed to stand for about 3 hours to be swollen almost completely, and then hydroxylated. Quickly add 0.7 g of calcium dispersed in 50 ml of water, knead well, pour into a stainless steel mold, heat in hot water at 80 ° C or higher for about 1 hour, then remove from the mold and 30 in boiling water. Boil for about a minute and then take out, cut into 20 rectangles with a thickness of about 10 mm, dilute the sauce of soy sauce (trade name, made by Ninben Co., Ltd.) by about 20 times, bring the total volume to 800 ml, and simmer for about 3 hours. This seasoning is simmered with a lightness of about one fifth that of ordinary eating. Those that have been boiled and seasoned can be drained to about 45 ° C.
It was dried with a ventilation dryer. The target product was about 100 g, and the water content was about 20%.

Example 2 26 g of glucomannan as in Example 1 above and 1100 ml of water
And 10 g of shrimp extract extract (trade name: shrimp extract powder; manufactured by Senba Gokuka Kogyo Co., Ltd.) are added, and the mixture is stirred until glucomannan does not precipitate, and left for about 3 hours. Then, quickly add 1.4g of calcium hydroxide dispersed in 100ml of water, knead well, pour into a stainless steel mold, heat in hot water at 80 ° C or higher for 1 hour, then remove from the container and boil in boiling water for about 30 minutes. Take this out and measure about 1 cm thick cuboid 40
Cut into pieces and boil in 1500 ml of a 1% aqueous solution of the shrimp extract described above for 3 hours to season, remove the moisture well, freeze all at -30 ℃ for 15 hours, and halve 20 pieces at 50 ℃ to ventilate. Drying was carried out for 17 hours, and the remaining 20 pieces were dried in a vacuum freeze dryer for 27 hours. The former one is in the shape of a deformed sheet and weighs about 120g.
The product had a water content of about 26%, and the feeling of eating it was elastic from the beginning. On the other hand, the latter has a slightly original shape, yields about 90 g of product, has a water content of about 18%, and the feeling of eating is brittle from the beginning, but elasticity is obtained while chewing. Came. However, in the end, no significant difference in chewing sensation was observed between the two.

Example 3 600 g of water was added to 13 g of glucomannan and 4 g of the seaweed extract {active fiber (trade name, manufactured by Shimizu Chemical Co., Ltd.)}, which was the same as in Example 1 above, and stirred well for about 3 hours from the time when precipitation did not occur. Leave it to stand and quickly add 0.7 g of calcium hydroxide in 50 ml of water and knead well. After that, it is poured into a stainless steel container and heated in hot water of 80 ° C or higher for about 1 hour. Take out this product, boil it in boiling water for about 30 minutes, then take it out and cut it into a rectangle of about 4 cm × 5 cm with a thickness of about 1 cm, and use a thin seasoning liquid with a little soy sauce added to the scallop stock for about 3 hours After seasoning, take out water to remove it, and dry it with a ventilation dryer at 45 ° C for 20 hours.
Got the product. The appearance of this product was brown and the water content was 19%. The chewy feeling was almost the same as that produced in Examples 1 and 2.

Example 4 Glucomannan similar to that used in Example 1 above
To 13g and 2g of finely crushed cucumber, add 500ml of water and stir until no precipitation occurs. Then swell for about 3 hours, quickly add 0.7g of calcium hydroxide in 50ml of water and knead well. Pour into a stainless steel mold and boil in boiling water at 80 ℃ or higher for about 1 hour, then remove from the mold and reapply in boiling water.
Boil for about 30 minutes, cut into a rectangular body with a thickness of about 1 cm and a size of 4 × 5 cm, and boil this for about 3 hours with 800 ml of seasoning liquid consisting of bonito dashi stock, soy sauce and sugar. After taking out, the product was removed from water, dried in a vacuum dryer at 45 ° C. for 10 hours, and about 90 g of a product was obtained. The moisture content of this product was about 16%, and the feeling of eating it was not significantly different from that produced in the above-mentioned Examples.

(Effect of the present invention) Although the effect of the present invention is clear from the above, in particular, while the food of the present invention is favorably eaten because of its good texture, it enhances the masticatory function, and at the same time, the necessary nutrition It is a food that is useful for maintaining and improving human health, physical fitness, and intelligence because it can be consumed as a food for diet.

Claims (1)

(57) [Claims] 1. Glucomannan or a mixture of glucomannan and a nutritional substance is treated with an alkaline substance, and a seasoning is added to the glucomannan, which is then dried and has elasticity in the mouth for enhancing masticatory function. healthy food