JP2789505B2 - Low-calorie food material and low-calorie food using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a natural gum for imparting binding properties by using a finely cut, thermally irreversible solidified coagulate containing glucomannan as a main component instead of a part of food. Low-calorie foods using foods and edible emulsifiers.

[0002]

2. Description of the Related Art In recent years, the term "functional food" is becoming popular. However, the present invention belongs to a typical functional food, and is a normal food ingredient called dietary fiber, which is not a nutrient source when eaten. An object of the present invention is to provide a food having some function, for example, a function of lowering cholesterol level, normalizing blood sugar level, normalizing defecation.

[0003] Konjac is mainly composed of glucomannan. Glucomannan is an excellent dietary fiber composed of glucose and mannose and having a molecular weight of several hundred thousand, which is not digested and absorbed in the human body. It has been conventionally used as food, but since it is required to be strongly alkaline when coagulated, alkali and alkaline odors remain, and the physical properties unique to konjac have limited the range of use. On the other hand, the coagulated material is thermally irreversible and has the property of not melting even when heated. Once solidified, the solidified material has elasticity and cannot be made into a paste even by applying a crushing force.

Generally, what is called konjac paste uses a glucomannan swelling product which is incompletely coagulated. Therefore, conventionally, a method of blending konjac paste into food to obtain a low-calorie food has been disclosed, but in this case, because all incompletely coagulated products are used,
When the paste is solidified, it exhibits binding properties and can be blended with other food materials. However, the food containing the konjac paste is similar in shape to the original food, but the glucomannan component acting as a binder gives a paste-like texture and extremely lowers the taste of the food.

On the other hand, konjac completely solidified has a characteristic elasticity, so that it is almost impossible to grind it into a paste, and a material having the appearance of a paste is obtained by finely cutting it with a blade. Although the appearance of this finely cut material is similar to that of a paste, its physical properties are essentially different from those of the paste due to incomplete solidification, and there is no danger of becoming a paste and reducing the texture. Lost at all, even if blended with other food materials, it is not well-adapted and cannot be combined as a whole food. In addition, water tends to leach out during storage, and the amount that can be blended is about 5% of the whole,
Even if it was forcibly blended, the limit was 10%, which was insufficient as a low-calorie food.

[0006]

SUMMARY OF THE INVENTION The present invention does not use a paste which is an incompletely coagulated glucomannan so as not to deteriorate the texture of food, and coagulates glucomannan in a state where the original taste of food is secured. It is an object of the present invention to provide a technique in which a cut material having a neutralized product is blended, and the binding property is improved so that a large amount can be blended so that it can be used as a low-calorie food.

[0007]

Means for Solving the Problems The present invention has solved the above-mentioned problems, and its structure is to cut a heat irreversible coagulate containing glucomannan as a main component with a blade and adjust the pH to almost neutral. The present invention is characterized in that natural gums, and in some cases, natural gums and an edible emulsifier are added to the finely cut material.

[0008] The food of the present invention is diversified, fish and livestock products such as ham, sausage, kamaboko and Satsuma-fried; ground meat dishes such as hamburger, harumaki, meat dumpling, jam,
Favorite foods such as pudding; noodles, cookies, bread, rice crackers,
Foods using flour or rice flour, such as snacks, may be mentioned.

As the finely cut heat irreversible coagulated material used in the food material of the present invention, an alkali agent such as lime, caustic soda, caustic potash, and sodium carbonate is added to a swelling solution of glucomannan or konjac powder, followed by heating and coagulation. It is a thing. Furthermore, if glucomannan is blended with carrageenan, sodium alginate, polysaccharides such as agar, proteins such as soybean protein, wheat protein, milk protein and their degradation products, cellulose, starch, etc., the coagulated product may have elasticity or texture. And has the effect of improving

In the present invention, a completely coagulated material mainly composed of glucomannan is finely cut by a cutting tool. Although the cutting method is not limited, a cutting machine in which a rotary blade is mounted on a motor is generally used. The particle size of the cut material varies depending on the application, but is such that the texture of konjac is not felt, and is generally about 16 to 200 Tyler mesh. First, 200 g of a sample was put into a stainless steel standard sieve (manufactured by Takano Rika Glass Co., Ltd.) having a diameter of 20 cm and a size of 16 Tyler mesh, shaken manually in running water, and passed through the cut material remaining on the sieve. The weight of each of the cut pieces was measured, and the apparent particle size was measured by repeating the same operation on the cut pieces that passed through using a one-stage fine sieve.

The coagulated product containing glucomannan as a main component is produced by the action of an alkaline agent, and is naturally alkaline. Even if this is finely cut, it is alkaline, and the food texture can be improved by adjusting the pH to near neutrality.

[0012] In the neutralization, when the raw material glucomannan or konjac powder is dissolved, acidic microcapsules coated with an organic acid with a hull having a melting point higher than the coagulation temperature of glucomannan are blended. By raising the temperature above the melting point of the outer skin, the organic acids inside the microcapsules are discharged, and the alkali is neutralized. Further, after the alkaline ordinary glucomannan coagulated product is finely cut, a calculated amount of an organic acid such as acetic acid, citric acid, succinic acid, malic acid, fumaric acid and the like may be added and stirred.

The binder used in the present invention includes natural gums. As natural gums, use is made of at least one of carrageenan, locust bean gum, guar gum, alginic acid, sodium alginate, glucomannan, xanthan gum, cyclodextrin, tamarind seed polysaccharide, agar, pullulan, pectin, curdlan, chitin and the like. . The compounding amount is from 0.05 to 10%, preferably from 0.1 to 5.0% by weight based on the finely cut material. If the amount is too large, the taste of the paste is added and the texture is reduced. 05
%, Binding properties cannot be imparted.

As the edible emulsifier, those used as foods and having an emulsifying action can be used. For example, fatty acid esters such as propylene glycol fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, etc .; emulsifying components contained in natural foods such as soybean phospholipid, egg yolk, mikku casein; At least one kind such as a polymer derivative is used. The compounding amount is 0.05 to 10% by weight based on the finely cut material,
The content is preferably about 0.1 to 5.0%. If the content is too large, the texture is reduced, and if the content is less than 0.05%, the binding property cannot be imparted. Also, natural gums and edible emulsifiers can be used in combination.

[0015] The food material of the present invention can synergistically stabilize the dispersion system by appropriately adding a bicarbonate, a sweetener, a seasoning, a flavor, a pigment, and the like, if necessary, in addition to the above components. .

[0016]

The completely coagulated cut material containing glucomannan as a main component of the present invention is a thermo-irreversible gel, and is in a state in which each fine particle is dispersed without being dissolved in water even if cut finely.
Combined with the fine particle size, the unique texture of the food is not impaired. Further, in order to impart a binding property that does not adversely affect the texture, when other food materials and other natural gums are blended, the dispersion system is stabilized. For example, a water separation preventing effect, a water retention effect, a binding property, a viscosity increasing property, a gelling property, a freeze-thaw resistance and the like are obtained.
Further, when the food material contains an oil or fat component, it is sufficiently stabilized by using a substance having emulsifying properties (broadly-defined emulsifier). It is easy to put together as a food without lowering the food.

Further, since the finely cut material used in the present invention is a swollen coagulate obtained by adding 30 to 50 times water to the weight of glucomannan, the weight of glucomannan itself cooperates with water in the gastrointestinal tract. The effect as a functional food which is almost comparable to the case where 30 to 50 times the amount is used is exhibited.
This is because cellulose is difficult to take in large quantities because it inhibits the texture itself, and it is not gelled by water and only the weight of cellulose itself can exert its effect as a functional food. The advantages are much better.

[0018]

Example 1 A konjac flour was swelled by adding about 25 times by weight of water to konjac flour, and lime was added to produce 500 g of slightly hard konjac. This konjac was cut into about 1 cm squares, put into a food cutter, cut for 10 minutes, and cut into pieces that passed through a 32 Tyler mesh. Cut this cut with citric acid
The H was adjusted to 6.5 to 7.0, and 0.5 g of lambda carrageenan and 0.3 g of locust bean gum were added and mixed for 2 minutes to obtain a low-calorie food material. 500 cc of this food material was left at room temperature for 24 hours. After 24 hours, water had separated, but the amount was 1-2% by volume.

For comparison, when left for 24 hours in the same manner as in Example 1 except that lambda carrageenan and locust bean gum were not separately added, the amount of separated water was 20 to 25% by volume.

Example 2 Instead of lambda carrageenan and locust bean gum,
Alginic acid, sodium alginate, guar gum, glucomannan, and tamarind seed polysaccharide were added in an amount of 0.3 to 2.0% to the cut glucomannan coagulum and treated for 24 hours in the same manner as in Example 1. Almost the same results as in Example 1 were obtained.

Example 3 Glucomannan coagulated product 5 obtained by the method of Example 1
0 kg was cut, and 20 g of xanthan gum was added thereto.
High speed mixing for minutes. The obtained mixture was dehydrated using a centrifuge to remove free water, and finally, 25 kg of the food material of the present invention was obtained. Using this food material, strawberry jam was manufactured according to the following formulation. The above food material 25 kg Strawberry fruit 25 kg High methoxyl pectin 0.3 kg Sugar 60 kg 50% citric acid solution 0.5 liter ──────────────────────────合計 Total 110.8kg

The food material and strawberry fruit of the present example were injected into an open kettle to release steam. Sugar was added with stirring and boiled down to 69-70% soluble solids. High methoxyl pectin was added with further stirring. After the boiling operation was continued until the soluble solid content reached 65%, the heating was stopped, and a 50% citric acid solution was added with vigorous stirring, and the mixture was filled in a 250 g bottle. Filling was quickly performed at a high temperature of 85 ° C. or more, sealed after filling, and further cooled and left to obtain a product. The final product obtained was 99.3 kg. In addition, since 50 kg of strawberries are usually used, 1/2 of the raw strawberries were replaced with the food material of the present invention, thereby reducing the calories by 10% or more. The texture of the product was almost indistinguishable from that using 100% strawberries.

Example 4 A food material of the present invention was obtained in the same manner as in Example 1 except that 1 kg of glucomannan coagulated product was cut, 5 g of copper carrageenan was added, and the mixture was mixed at a high speed for 3 minutes. Using this food material, a milk pudding was manufactured according to the following formulation. Food material above 800g Skim milk powder 150g Sugar 100g Brandy proper amount Flavor proper amount Colorant proper amount

[0024] Sugar and skim milk powder are added to the food material of the present invention,
Heat to 80 ° C. with stirring. Liquid temperature 70
When the temperature dropped to ℃, brandy, flavor and color were added, and the mixture was gently stirred, filled into a pudding cup and cooled. The obtained milk pudding was able to reduce the calories by 20% as compared with the conventional formula using milk or whole eggs. In addition, the texture was sufficiently rich and comparable to that of conventional milk pudding. Furthermore, almost the same product was obtained by using agar or curdlan instead of copper carrageenan.

Example 5 10 kg of coagulated material was cut in the same manner as in Example 1, and 10 kg of cyclodextrin and 2 g of glycerin fatty acid ester as an emulsifier were added to 4 kg of finely cut material from which free water was removed using a centrifuge. Was added and mixed at high speed for 5 minutes to obtain a smooth paste-like mixture. 1 kg of the above mixture was added to 2 kg of ground pork and thoroughly stirred to obtain 3 kg of a food material of the present invention. A minced meat dish was prototyped using this food material containing minced pork.

That is, 400 g of minced onion is fried in 150 g of butter, and after cooling, 3 kg of the above-mentioned minced meat-containing material is added, followed by 300 g of bread crumbs, 500 g of eggs, and 25 g of salt.
g, pepper and 150 g of flour were added and mixed to form a meatball.

Separately, a bean jam based on a mixture of 2 kg of ground beef and 1 kg of the above mixture, and a menchikatsu based on a mixture of 2 kg of ground minced meat and 1 kg of the above mixture,
Manufactured low-calorie minced meat dishes such as hamburgers and meat dumplings. Both are easy to mix with minced meat and are familiar,
The taste was comparable to that of 100% ground meat dishes.

[0028]

According to the present invention, a completely coagulated product containing glucomannan as a main component is finely cut and neutralized, and natural gums or an edible emulsifier is added to produce a food material. The food material can be replaced with a material mainly composed of glucomannan without lowering the texture of the food, and the calorie of the food can be easily reduced.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ identification symbol FI A23L 1/317 A23L 1/317 Z (58) Investigated field (Int.Cl. ⁶ , DB name) A23L 1/212-1 / 218

Claims (4)

(57) [Claims] 1. A calorie obtained by cutting a heat irreversible coagulated material containing glucomannan as a main component with a cutting tool and adding a natural gum to a finely cut material whose pH is adjusted to almost neutral. Food ingredients. 2. A low-calorie food in which a part of another food is replaced with the low-calorie food material according to claim 1. 3. An edible emulsifier, alone or in combination with a natural polysaccharide, in a finely cut material whose irreversible coagulate containing glucomannan as a main component is cut with a knife and whose pH is adjusted to almost neutral. Low-calorie food ingredients that are added and blended. 4. A low calorie food in which a part of another food is replaced with the low calorie food material according to claim 3.