JPH0198460A - Non-calorific dried food - Google Patents

Abstract

PURPOSE:To provide the titled food containing carrageenan and locust bean gum as essential components, producible easily and having excellent preservability, palatability and reconstitution property. CONSTITUTION:The objective food preferably having the shape of noodles can be prepared by using carrageenan and locust bean gum as essential components and, as necessary, further compounding xanthan gum thereto. The weight ratios of carrageenan:locust bean gum:xanthan gum are preferably 3:4:2.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field] The present invention relates to a diet food, and more particularly to a non-caloric dry food that is accurate and easy to manufacture and control quality, and has excellent edible reproducibility.

[Prior art]

Conventionally, dietary and health foods that use konjac directly and methods of adding dietary fiber that cannot be broken down or absorbed by the human body, such as glucomannan obtained from konjac, to various foods and cooking them are known. . However, these diet foods have problems in that quality control is difficult and they lack long-term storage stability, and they also have the trouble of having to be cooked each time.

Powdered versions of glucomannan and multi-component dietary fibers mainly composed of glucomannan have also been proposed, but these powders tend to scatter and become strangely sticky during the day when taken. However, it has the disadvantage that it adheres to the body, so it must be dispersed or dissolved in water before taking it.

As a method to overcome these drawbacks, it has been proposed to add an alginate alkali metal salt to a multi-component dietary fiber mainly composed of glucomannan to form granules. Although this product has the advantage of accurate manufacturing and quality control such as measurements and sachets, and is easy to take because it does not cause choking, stickiness, or adhesion in the mouth when taken, It gives people the psychological pressure of taking drugs, and of course it does not have the same good texture as regular food.
As a diet food, it was not necessarily satisfactory.

〔the purpose〕

An object of the present invention is to provide a non-caloric dry food that has excellent edible reproducibility, good storage stability, and unique chewiness and texture.

〔composition〕

According to the present invention, there is provided a non-caloric dry food characterized by containing carrageenan and locust bean gum as essential ingredients.

The non-caloric dry food of the present invention is characterized by using carrageenan and locust bean gum, more preferably xanthan gum, as essential ingredients.

Carrageenan is generally extracted from seaweeds such as red algae, and is a type of natural polymeric polysaccharide having a repeating unit represented by the following formula (1), and has indigestibility, high water absorption, and swelling properties.

For this reason, carrageenan has been widely used as a main ingredient in diet foods in recent years because it relieves hunger, gives a feeling of fullness, and exhibits good water retention in the intestines.

Although this carrageenan has gel-forming ability, the gel itself is hard and brittle agar-like.
Foods mainly composed of carrageenan have drawbacks in their shape retention and texture, so it has been extremely difficult to create non-caloric dry foods that are convenient to handle and have excellent edible recyclability.

As a result of repeated research on this point, the present inventors have found that a product containing carrageenan and locust bean gum (described later), preferably further containing xanthan gum, has a unique property having a very large Young's modulus, unlike the above-mentioned product alone. Dried foods that form a gel and are produced using the gel as a main ingredient using a prescribed manufacturing method are excellent in edible regeneration properties, have good preservability, and have a unique chewy texture and texture, making them suitable as diet foods. We have found that this is the case and have completed the present invention.

The locust bean gum used in the present invention is a natural polysaccharide made from the seeds of Chikuro, a leguminous plant that generally grows along the Mediterranean coast. Although it is a non-caloric dietary fiber, it has the effect of complementing the brittleness of the gelled product obtained from carrageenan and increasing its viscoelasticity, so the gelled product obtained from these has a very large Young's modulus. .

Furthermore, in the present invention, in order to improve the viscoelasticity, it is preferable to further include xantanga 11 in addition to the above two components.

Xanthan gum is produced by the microorganism Xanthomonas ca.
mpestris is a natural fermented polysaccharide produced outside the bacterial cell by fermenting glucose, and is a non-caloric dietary fiber having a repeating unit represented by the following formula (II).

The usage ratio of carrageenan, locust bean gum and xanthan gum varies depending on the form and purpose of use of the target dry food, but in general, the weight ratio of carrageenan, locust bean gum, and xanthan gum to the raw material composition is
A suitable ratio is 3-4:4:0-2, preferably 3:4:2.

The non-caloric dry food of the present invention contains the above-mentioned polysaccharide as an essential component, but in order to improve the yield, potassium chloride, inorganic salts such as potassium chloride, and flour and coloring to resemble normal noodles are added. Agents etc. can also be added.

The non-caloric dry food of the present invention can be produced, for example, as follows.

First, carrageenan and locust bean gum, preferably xanthan gum are mixed in a predetermined ratio, and ethanol is preferably added to prepare a dispersion of these. Next, auxiliary components such as potassium chloride are added to this dispersion and stirred. Then, water is added and the temperature is raised to dissolve these dispersions, and the solution adjusted to a predetermined concentration is cooled to form a gel. Next, this gel is cooled to, for example, -10 to -15°C.

It is usually frozen for 10 to 15 hours, then thawed and dehydrated to form a gel. Next, this dehydrated gel is subjected to a centrifugal separator to separate adhering moisture, and then immersed in alcohol such as ethanol for dehydration. may be a dry product with a moisture content below 100%.

The non-caloric dry food in the present invention includes various instant foods such as udon, soba, spaghetti,
It is served as food such as macaroni, but especially when made into noodle-like products such as udon and soba, it can have a variety of textures, including those with a strong texture and those with a crunchy jellyfish-like texture.

In order to regenerate the non-caloric dry food of the present invention into an edible state, the dry food may be sprinkled with soup and then poured with hot water and left at room temperature for several minutes, or a mixture of soup and water may be prepared in advance. An edible regeneration method such as keeping the liquid at a certain temperature and adding dry food to the liquid may be used.

When using the boiling water regeneration method, it is necessary to add inorganic salts, especially potassium chloride, to the soup in order to prevent the dried food from dissolving in the soup and give it a firm and good texture. . The amount of potassium chloride used varies depending on the amount of liquid at the time of hot water regeneration, but it is required in proportion to the rise in temperature, and is usually 0.2% by weight, and at most 0.3% by weight of the total weight.

In addition, the 1-water gauze product dissolves even when potassium salts such as those mentioned above are added when the water regeneration temperature is set to 70° C. or higher. Therefore, in order to keep the liquid temperature at the time of addition of hot water below the melting temperature of the dry gel, it is necessary to contain a certain amount of water in the soup.

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 Kappa carrageenan 3g locust bean gum 4g xanthan gum 2g potassium chloride
2g ethanol
30m 11 Add the above ethanol suspension to water while stirring, 80-85
After completely dissolving at ℃, adjust the total weight to 100 g with water. The obtained preparation was cut into a section 110 at room temperature.
Formed into a noodle shape of mmX10+a and length 300+IIm.
Gel. This was slowly frozen in a -15° C. freezer for 15 hours, then thawed, ice water was removed, and adhering water was removed by centrifugation to obtain about 90 g of dehydrated portion.

Next, this dehydrated side is immersed in 200 mQ of ethanol for 5 minutes and then centrifuged to obtain 45 g of noodles. Product temperature 80~
Fluidized (aerated) drying was performed at 90°C to obtain 8 g of dried noodles.

Take 6g of this, mix it with soup containing 0.6g of potassium chloride, dashi, etc., add 200raQ of 95°C boiling water, stir, and let it regenerate at room temperature for 3-5 minutes at an initial temperature of 67-68°C. After 5 minutes, it is edible at 64-60°C. (Total amount 3
00 g) The texture was chewy and udon-like.

Also, add 25g of soup to 4g of dried noodles obtained above.
and 75 g of water, and then add 95 g of water.
Table 1 shows the texture of the noodles that were regenerated into edible noodles at a predetermined temperature by adding boiling water at a temperature of 300 g to a total amount of 300 g.

Furthermore, 296 g of a mixed liquid consisting of soup and water was maintained at a predetermined temperature, and 1114 g of the dried noodles were added to this liquid to make it edible. Table 2 shows the texture and shape of the noodles. Table 3 shows the texture and shape of the noodles obtained when the soup is regenerated with water at a predetermined temperature.

Table-1 Δ: Average ×: Inferior Example 2 Kappa carrageenan 4g Locust bean gum 4g Potassium chloride
2g ethanol
30 mα The above ethanol suspension was added to water with stirring and completely dissolved at 80 to 85°C, the total weight was made to 1000 g, and it was molded into a gel at room temperature to form a cross section of 5 ('10 mm) x 10! I
ll, shape into noodles with a length of 300 mm. This product was subjected to the same treatment as in Example 1 to obtain dried noodles.

Sprinkle 100 g of soup containing dashi stock, 0.6 g of potassium chloride, etc. onto 86 g of this dried rice, and mix gently.

While stirring the noodles, add 200 + 112 of 95℃ boiling water.

The total amount was 300 g, and the mixture was left at room temperature for 3 to 5 minutes to regenerate into an edible state. This substance had a texture similar to that of tokoroten or jellyfish.

〔effect〕

The non-caloric dry food of the present invention is easy to produce and has excellent storage stability. In addition, since it has excellent edible regeneration properties, for example, when the non-caloric dry food of the present invention is made into a noodle-like product, it can be easily regenerated into an edible state by simply adding boiling water and an appropriate soup. Regenerated noodles have a strong texture and a crunchy, jellyfish-like texture, which relieves hunger and provides a psychological sense of satisfaction that suppresses excessive secretion of gastric juices, resulting in an extremely satisfying feeling. Give to recipient.

Furthermore, since the non-caloric dry food of the present invention is basically composed only of dietary fiber that cannot be broken down or absorbed by the human body, it is excreted from the stomach within 2 to 3 hours without leaving any solid matter behind. Also, since it exhibits good water retention in the intestine, it has the effect of relieving constipation, and is therefore extremely suitable as a health food or diet food.

Patent applicant: Fushimi Pharmaceutical Co., Ltd.

Claims (3)

[Claims] (1) A non-caloric dry food characterized by containing carrageenan and locust bean gum as essential ingredients. (2) The non-caloric dry food according to claim 1, further comprising xanthan gum. (3) The non-caloric dry food according to claim 1 or 2, wherein the dry food is a noodle-like product.