JP3542575B2 - Method for producing food containing glucomannan - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a food containing glucomannan and a method for producing the same, and more particularly to a food that can contribute to the improvement and prevention of lifestyle-related diseases.
[0002]
[Prior art]
In general, glucomannan extracted from konjac potatoes is said to be enlarged in the stomach and intestines due to swelling action, causing a feeling of fullness, and adsorbing lipids and other wastes as a kind of dietary fiber to purify the stomach and intestines. ing. Foods containing glucomannan include jelly-like foods, such as konjac and diet foods, which have been made to absorb and swell glucomannan.
[0003]
[Problems to be solved by the invention]
However, in the above-mentioned jelly-like food, glucomannan absorbs water and is swollen, so that it is hard to eat like konjac when the content of glucomannan is large, and conversely, to obtain an easy-to-eat texture. In this case, the content of glucomannan decreases, and it is difficult to obtain a physiological effect.
[0004]
In addition, even when the content of glucomannan is increased as in konjac, the contained glucomannan is already in a considerably water-absorbing state, so that in the body, the volume increase due to the original water absorption of glucomannan and a high adsorption to foreign substances. However, there is a problem that it is not possible to sufficiently exert its properties, its medical action is considerably reduced, and it is not possible to obtain a sufficient physiological effect.
[0005]
Then, this invention solves the said problem, and the subject is to provide the new foodstuff which can fully extract the physiological effect of glucomannan, and is easy to eat.
[0006]
[Means for Solving the Problems]
In order to solve the above problems, a food containing glucomannan according to the present invention is characterized in that a dried glucomannan powder is contained in a product base material. Here, the term “dried glucomannan powder” does not mean that the glucomannan powder does not contain any water, but refers to glucomannan powder that is not substantially swollen. Glucomannan powder that has not been substantially swollen is one that does not have elastic texture like konjac. Examples of the product base material include a base material mainly composed of starch and a base material mainly composed of protein. In such foods, since glucomannan is not swelled, it is possible to mix a large amount of glucomannan in a small amount of food, and glucomannan is swelled only after entering the body. Therefore, the physiological effects caused by glucomannan are significantly increased.
[0007]
Here, it is preferable that the dried glucomannan powder is obtained by pulverizing coarse powder of konjac potato. Flour contains starchy substances and other mineral components in addition to glucomannan. By using the ground powder, the affinity with the base material is improved, and the physiological effect is also increased.
[0008]
In addition, it is preferable that the product base material is a heated base material containing a heated starch as a main component. By using a heated base material containing a heated starch as a main component, the adsorptivity / retention of the dried glucomannan powder is improved, and a good texture can be obtained.
[0009]
Further, it is preferable that the product base material has an expanded structure containing starch. By having a swollen tissue containing starch, light texture and texture can be obtained, and a large amount of glucomannan powder can be retained in the tissue. In particular, the present invention is characterized in that unswollen glucomannan powder is integrated using a starchy swollen tissue as a binder, whereby a large amount of glucomannan is retained. And a high physiological effect can be achieved.
[0010]
And it is preferable that moisture is 8 weight% or less. By reducing the water content of the food to 8% by weight or less, the texture and texture can be made lighter, and at the same time, the food can be stored for a long time.
[0011]
Next, the method for producing a food containing glucomannan of the present invention is characterized in that a dough is formed by mixing a dried glucomannan powder and a base material containing starch, and the dough is subjected to a heat treatment. And
[0012]
Here, it is preferable that the heat treatment is a treatment for expanding the dough. The swelling treatment causes the starch to swell, and the powder of glucomannan is retained in the expanded structure. Glucomannan powder held in the swollen tissue is not easily swollen.
[0013]
Further, the base material preferably contains 10 to 20% by weight of water. When the water content of the base material is 10 to 20% by weight, the swelling treatment is easy and the swelling of the glucomannan powder can be suppressed. In this case, it is preferable to include a step of adjusting the water content of the substrate.
[0014]
Further, it is preferable that the method further includes a step of aging the base material before mixing the dried glucomannan powder. Here, the aging step is to equalize the moisture in the substrate and reduce the moisture on the surface of the substrate, and it is desirable to allow the substrate to stand still in the air (normal temperature, normal pressure, normal humidity), It is desirable that the treatment be performed at least 1 hour, preferably 3 hours or more, ideally 12 hours or more after the water preparation. By allowing the base material thus adjusted to stand in a normal state and then mixing with the glucomannan powder, the transfer of water from the base material to the glucomannan powder in the dough is suppressed, so that the swelling of the glucomannan Can be prevented.
[0015]
Preferably, the dried glucomannan powder is obtained by pulverizing konjac potato coarse powder.
[0016]
Further, it is preferable that the base material is made into a granular form and the dried glucomannan powder is mixed without destroying the granular form of the base material. By mixing with the glucomannan powder while keeping the shape as it is after granulating the base material, the base material can be reliably expanded and the swelling of glucomannan in the dough can be suppressed. .
[0017]
Further, it is desirable that the base material has been subjected to a heat treatment in advance. By preliminarily heating the base material before mixing with glucomannan, it is possible to reduce the degree of heating of the dough, prevent thermal denaturation of glucomannan, and preserve the base material Can be improved.
[0018]
BEST MODE FOR CARRYING OUT THE INVENTION
Next, an embodiment of a food containing glucomannan and a method for producing the same according to the present invention will be described in detail with reference to the accompanying drawings. The food of the present embodiment is manufactured by mixing a dried glucomannan powder with a base material (main raw material) to form a dough, and subjecting the dough to a heat treatment.
[0019]
Glucomannan powder:
As the glucomannan powder, crushed coarse powder usually obtained by slicing and drying konjac potato is used. Of course, fine powder can also be used, but the ground powder of coarse powder contains starch in addition to glucomannan, so it is more easily adsorbed and held on the base material than fine powder, and also contains other minerals such as minerals. It is preferable to use coarse powder because it also contains the active ingredient of
[0020]
Substrate preparation process:
As a base material, a seasoning and other flavored products (frozen shrimp, squash powder, etc.) are mixed with a starch-based main material (base material mixing step), which is heated and pregelatinized and cut into granules ( (Pregelatinization step), and dried at a temperature in the range of ordinary temperature to 150 ° C. for a desired time (base material drying step).
[0021]
As a starch-based main material used for the base material, various starches such as potato starch, grains themselves, coarse grains, powders, and the like of grains such as rice, wheat, and corn can be used. By using the main material mainly containing starch as described above, it is possible to easily add flavor and flavor, and it is possible to sufficiently reflect the flavor and flavor in the final product (food). Further, starch is particularly preferable as a main component of the base material because it has a high property of adsorbing and retaining glucomannan powder by swelling.
[0022]
In the present embodiment, as the base material, it is possible to use the main material as it is without heating, but it is possible that the main material is subjected to a heat treatment (steaming, boiling, etc.) as described above. preferable. This means that the amount of heat required in the subsequent heat treatment step (expansion treatment step) is reduced (in other words, the heating temperature can be reduced or the heating time can be shortened), and as a result, This is because unnecessary heat is not applied to the glucomannan powder, and thermal denaturation of glucomannan can be suppressed. In addition, long-term storage is possible because heat treatment kills bacteria and bacteria. In particular, it is desirable to apply heat while supplying water, such as steaming or boiling, as a heat treatment, and then to dry. In this case, since water is added, it is easy to adjust the water content to an optimum value by adjusting the degree of drying during the drying process.
[0023]
It is not essential to adjust the water content of the substrate, but it is more preferable that the water content is adjusted so as to be in the range of 10 to 20% by weight. If the water content is less than 10% by weight, the puffing treatment described below cannot be performed favorably, and the texture after commercialization is not preferable. If the water content is more than 20% by weight, there is a high possibility that the dried glucomannan powder is swelled during the swelling treatment, and it is difficult to obtain good food. In particular, when considering the storage stability of the base material, it is desirable that the water content is in the range of 10 to 13% by weight. The adjustment of the water content is performed by changing the cut size of the substrate, the drying temperature, and / or the drying time in the substrate drying step.
[0024]
On the other hand, when a later-described expansion treatment is performed, the moisture content of the substrate is preferably in the range of 14 to 16% by weight. Therefore, when the water content is reduced due to the demand for preservability (for example, when the water content is about 10% by weight), water is added to increase the water content. In this case, an aging step is performed before mixing, instead of immediately mixing glucomannan with the addition of water. This aging step is performed, for example, when the glucomannan powder mixed in the next step is not swelled by the moisture in the base material, and is left at room temperature, normal humidity, and normal pressure, and when water is added. This is performed to reduce the bias of excessive moisture in the base material, reduce the moisture on the base material surface, and confine the moisture in the base material within the base material. This aging step can be performed for an appropriate time depending on the particle size of the base material and the type of the material. For example, the aging step is preferably performed for 3 hours or more, and particularly preferably for 12 hours or more. Thereafter, the granular base material and glucomannan powder are mixed. At this time, the granulated base material is simply mixed without changing the shape of the granular base material (dough mixing step), and the glucomannan powder 11 and the granular base material are mixed as shown in FIG. The dough 10 mixed with the dough 10 is formed. By doing so, the transfer of water from the base material to glucomannan can be reduced.
[0025]
When the dough 10 is formed as described above, the dough 10 is subjected to a puffing process. Immediately after the mixing of the above-mentioned base material and glucomannan powder, it is preferable to carry out the expansion treatment so that glucomannan does not absorb moisture. Here, the expansion process is a process of expanding the substrate by heating under pressure and then reducing the pressure. This expansion treatment is performed using, for example, a mold baking machine (for example, manufactured by Wipop Co., Ltd.) for baking rice cake or the like. As shown in FIG. 2, the mold firing machine includes a side mold 110 having a vertically penetrating shape, a lower mold 120 configured to be vertically movable inside the side mold 110, and a There is provided a firing mold including an upper mold 130 which is configured to be able to be taken in and out from above and to be movable in the vertical direction. Heating means such as a heater is disposed inside the lower mold 120 and the upper mold 130 so that the inside of the firing mold can be heated. Note that a heating unit such as a heater may be built in the side mold 110.
[0026]
First, as shown in FIG. 2A, with the upper mold 130 separated from the side mold 110, the cloth 10 formed as described above is molded by the side mold 110 and the lower mold 120. Introduce inside. Thereafter, as shown in FIG. 2B, the upper mold 130 is introduced into the side mold 110, and the dough 10 is heated while being compressed from above and below, and the pressure and temperature of the dough 10 are increased. The pressure inside the baking mold rapidly rises due to the pressurization and heating of the water inside the dough 10, and particularly the base material in the dough 10 ′ is brought into a state of being boiled by the water (dough heating). Pressurizing step).
[0027]
Next, as shown in FIG. 2 (c), the pressure in the firing mold is rapidly reduced by rapidly pulling the upper mold 130 upward, thereby expanding the dough 10 (dough expanding step). At this time, the upper mold 130 is pulled up, steam is discharged to the outside from between the upper mold 130 and the side mold 110, and the dough 10 is formed in a state where the internal pressure of the firing mold is reduced (a dough forming step). . Thereafter, the upper mold 130 is completely separated from the side mold 110 and the lower mold 120 is raised, so that the expanded food 20 is taken out. In this food 20, a starch-based base material was expanded to form a rice cracker, and as shown in FIG. 1 (b), the heat-treated and dried glucomannan powder 21 expanded. It has an internal structure held in a dispersed state in the product base material 22. From the viewpoint of texture and storage stability, it is preferable that the food 20 has a water content of 8% by weight or less when the temperature is naturally lowered to room temperature.
[0028]
Since the food product 20 of the present embodiment manufactured as described above contains the dried glucomannan powder, it contains swollen glucomannan as in the related art when compared with the dry weight of glucomannan. The content of glucomannan can be easily increased extremely compared to foods. For example, in an experiment conducted by the present inventors, it is possible to easily include 3 g of glucomannan in 10 g of the food 20.
[0029]
The inventor of the present invention produced a food 20 in the form of a thin plate with a rounded corner having a side of 85 mm and a weight of 10.3 g (5 g of konjac flour (3 g of mannan) and 5.3 g of starch and shrimp powder). A request was made to investigate the effects of glucomannan on biolipid metabolism by providing it to a collaborative study between the Clinical Epidemiology Research Division, National Cancer Center Research Institute Branch, Nagano Prefectural Health and Welfare Center, and Saku General Hospital. Here, a comparison was made between the case where the above-mentioned food 20 was ingested three sheets a day (mannan intake of 9 g per day) for one month and the case where it was not taken. The number of ingested sheets was 90 in principle, but the actual average number of ingested sheets was 70.9. The number of subjects was 121 in total, of which 59 out of 59 staff members (20 males and 39 females) were ingested (28 males and 10 females), and the rest were 31 control groups (10 males and 10 females). (21 women), and among 62 students (62 women), the intake group was 31 and the control group was 31. All staff members were all judged to have hyperlipidemia (total cholesterol level of 200 mg / dl or more). On the other hand, all the students' cholesterol levels were normal.
[0030]
As a result, the total energy intake decreased from 1884.4 kcal / day to 1750.4 kcal / day in the intake group, but no significant change was observed in the control group. No change in body weight was observed in the intake group. In the intake group, the total intake lipid decreased from 61.4 g / day to 54.3 g / day, but no significant change was observed in the control group. Further, in the intake group, the saturated fatty acid decreased from 19.1 g / day to 16.2 g / day, but no significant change was observed in the control group. No significant change was observed in any group of polyunsaturated fatty acids. These indicate that eating habits were changed by ingesting mannan. Although this effect is an indirect effect that is obtained separately from the direct effects of mannan described below, it is considered that it plays an important role in improving health conditions.
[0031]
Next, blood tests were performed on the above-mentioned intake group and control group. As a result, the total cholesterol level was significantly higher in the intake group, from 237.1 mg / dl to 223.6 mg / dl (staff group) and from 180.0 mg / dl to 172.7 mg / dl (student group). Showed a decrease. In the control group, 234.4 mg / dl to 237.5 mg / dl (employee group) and 173.5 mg / dl to 178.0 mg / dl (student group) showed no significant effects. From this result, it was found that the effect of ingesting mannan was particularly high in the staff group having a high total cholesterol.
[0032]
Note that none of the groups showed any significant changes in HDL cholesterol, neutral fat, GOT, GPT, and other values.
[0033]
The food containing glucomannan of the present invention and the method for producing the same are not limited to the above-described illustrated examples, and various changes can be made without departing from the scope of the present invention.
[0034]
【The invention's effect】
As described above, according to the present invention, it is possible to provide a food having a high physiological effect while retaining a large amount of glucomannan.
[Brief description of the drawings]
FIG. 1 is an enlarged organization diagram schematically showing the state of a dough (a) and a product (b) of a food according to the present invention.
FIG. 2 is schematic cross-sectional views (a) to (c) showing a procedure of a puffing treatment of food according to the present invention.
[Explanation of symbols]
10 dough, 11 glucomannan powder, 12 base material, 20 food, 21 glucomannan powder, 22 product base material, 110 side mold, 120 lower mold, 130 upper mold

Claims (4)

Mixing the dried glucomannan powder and a granular base material containing starch having a moisture content of 10 to 20% by weight without breaking the granular shape of the base material to form a dough; A method for producing a food containing glucomannan, which comprises performing a heat treatment for expanding the dough . The method for producing a food product containing glucomannan according to claim 1, further comprising a step of aging the substrate before mixing the dried glucomannan powder. The method according to claim 1 or 2, wherein the base material has been subjected to a heat treatment in advance. The method for producing a food product containing glucomannan according to any one of claims 1 to 3, wherein the water content of the food product after the heat treatment is naturally cooled to room temperature is 8% by weight or less. .

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