JPH02231044A - Processed food of dietary fiber - Google Patents
Processed food of dietary fiberInfo
- Publication number
- JPH02231044A JPH02231044A JP1049657A JP4965789A JPH02231044A JP H02231044 A JPH02231044 A JP H02231044A JP 1049657 A JP1049657 A JP 1049657A JP 4965789 A JP4965789 A JP 4965789A JP H02231044 A JPH02231044 A JP H02231044A
- Authority
- JP
- Japan
- Prior art keywords
- food
- dietary fiber
- weight
- added
- mannan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 29
- 235000021067 refined food Nutrition 0.000 title claims abstract description 24
- 229920002752 Konjac Polymers 0.000 claims abstract description 30
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000010485 konjac Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 9
- 239000000576 food coloring agent Substances 0.000 claims abstract description 8
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 8
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 6
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 6
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 5
- 150000001413 amino acids Chemical class 0.000 claims abstract description 4
- 229910000027 potassium carbonate Inorganic materials 0.000 claims abstract description 4
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 26
- 229940025902 konjac mannan Drugs 0.000 claims description 15
- 239000000252 konjac Substances 0.000 claims description 14
- 244000061456 Solanum tuberosum Species 0.000 claims description 10
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 10
- 235000012015 potatoes Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims 1
- 229920000057 Mannan Polymers 0.000 abstract description 7
- 239000003513 alkali Substances 0.000 abstract description 4
- 206010003210 Arteriosclerosis Diseases 0.000 abstract description 2
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 230000002427 irreversible effect Effects 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract 2
- 235000002239 Dracunculus vulgaris Nutrition 0.000 abstract 1
- 235000000039 Opuntia compressa Nutrition 0.000 abstract 1
- 244000106264 Opuntia compressa Species 0.000 abstract 1
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 abstract 1
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 abstract 1
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000499 gel Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 3
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 3
- 235000013902 inosinic acid Nutrition 0.000 description 3
- 239000004245 inosinic acid Substances 0.000 description 3
- 229940028843 inosinic acid Drugs 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 229940073490 sodium glutamate Drugs 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000017106 Bixa orellana Species 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 241000257465 Echinoidea Species 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000012665 annatto Nutrition 0.000 description 2
- 239000010362 annatto Substances 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000012730 carminic acid Nutrition 0.000 description 2
- 239000004106 carminic acid Substances 0.000 description 2
- 229940080423 cochineal Drugs 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 241001312219 Amorphophallus konjac Species 0.000 description 1
- 241000209524 Araceae Species 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 125000002353 D-glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- ZOSVFAIIFHTUEG-UHFFFAOYSA-L dipotassium;dihydroxide Chemical compound [OH-].[OH-].[K+].[K+] ZOSVFAIIFHTUEG-UHFFFAOYSA-L 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- -1 etc. is provided Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000000295 fuel oil Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000007903 gelatin capsule Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 1
- 239000000347 magnesium hydroxide Substances 0.000 description 1
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000000974 natural food coloring agent Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、任意に着色や味付けされたコンニャクマンナ
ンを主成分とする食物繊維加工食品の原料に関するもの
であり、又、前記食物繊維加工食品に適宜の水分と、適
宜のアルカリ性添加物とを加え、加熱して得られる熱不
可逆性の成型されたゲル状態の食物繊維加工食品に関す
るものである。Detailed Description of the Invention [Industrial Application Field] The present invention relates to a raw material for a dietary fiber processed food containing optionally colored or flavored konjac mannan as a main component, and also relates to the dietary fiber processed food. The present invention relates to a heat-irreversible gel-formed dietary fiber processed food obtained by adding appropriate moisture and appropriate alkaline additives to the food and heating the mixture.
本食物繊維加工食品は食物繊維としてのコンニャクマン
ナンを主成分とし、且つ極めて低カロリーであることか
ら、カロリーの過剰摂取が原因の肥満や便秘、成人病の
動脈硬化，心臓病，糖尿病．大腸ガン等の予防や、改善
に効果のある機能性食品としての用途を有する．
又、本食物繊維加工食品は、熱不融性，熱湯不溶性であ
るから焼く．煮る．油でいためる等の料理に幅広く利用
することが出来るものである．
［従来の技術］
従来、食物繊維としてのコンニャクマンナンの利用は、
精製コンニヤクマンナンをそのまま食すか、もしくは錠
剤に加工して服用するか、或はゼラチンカプセルに包み
水と一緒に飲む等の薬物的な利用方法と、こんにゃく芋
由来の窒素分が一般には０．５％以上含有する粗コンニ
ヤクマンナンに水を加えてアルカリと混合し、成型した
後に加熱して得られるこんにゃくの食品素材的な利用方
法があった。This dietary fiber processed food mainly contains konjac mannan as a dietary fiber and is extremely low in calories, so it can be used to treat obesity and constipation caused by excessive calorie intake, as well as adult diseases such as arteriosclerosis, heart disease, and diabetes. It is used as a functional food that is effective in preventing and improving colon cancer. In addition, this dietary fiber processed food is heat infusible and boiling water insoluble, so it can be baked. Boil. It can be used in a wide range of dishes such as frying in oil. [Conventional technology] Conventionally, the use of konjac mannan as dietary fiber was
Purified konjac mannan can be used medicinally, such as by eating it as it is, by processing it into tablets, or by wrapping it in gelatin capsules and drinking it with water.The nitrogen content derived from konjac potatoes is generally 0. There is a method for using konnyaku as a food material, which is obtained by adding water to crude konnyaku mannan containing 5% or more, mixing it with an alkali, molding it, and then heating it.
［考案が解決しようとする課題］
一般に市販されているこんにゃくは、こんにゃく芋由来
の窒素成分による特異な匂いとｐＨ１１〜１２の強いア
ルカリに依り、そのまま食べる事に抵抗を感じる人が多
い。[Problem to be solved by the invention] Many people feel reluctant to eat konjac as it is because of its unique odor from the nitrogen components derived from konjac potatoes and its strong alkaline pH of 11 to 12.
故に従来のこんにゃくでは、美味しくないとか食べづら
いという意見が多く、こんにやくは健康に良いとの認識
があるにも拘らず消費が伸びない理由となっていた．
そこでこんにゃくの味付けに関する発明が多数開示され
ているが、いずれの発明もこんにゃく芋由来の窒素分が
、一般には０．５％以上含有する粗コンニヤクマンナン
を原料として用いた為、十分にこんにゃくの匂いを消す
事が出来ず、又ｐＨを低くする目的でアルカリ成分の添
加量を減らした為にゲル化が不完全になり、満足な製品
が得られなかった。Therefore, there are many opinions that conventional konnyaku is not tasty or difficult to eat, which is the reason why consumption has not increased despite the recognition that konnyaku is good for health. Therefore, many inventions related to the flavoring of konjac have been disclosed, but all of them use crude konjac mannan, which generally contains 0.5% or more of nitrogen derived from konjac potatoes, as a raw material. It was not possible to eliminate the odor, and because the amount of alkaline components added was reduced in order to lower the pH, gelation was incomplete, and a satisfactory product could not be obtained.
本発明はコンニヤクマンナンに、食用色素や調味料．香
料等を配合し易くした食物繊維加工食品原料を提供し、
又前記食物繊維加工食品原料を用いて得られる熱不可逆
性の成型されたゲル状態の食物繊維加工食品を提供する
ことを目的として開発したものである．［課題を解決す
るための手段］
本発明は上述の目的を達成する為に、こんにゃく芋由来
の窒素分を０．２％以下の含有量まで精製したコンニヤ
クマンナンに、食用色素，調味料，香料等を配合した原
料から成る食物繊維加工食品原料であり、又箭記食物繊
維加工食品原料に適宜の水分を加え、水酸化ナトリウム
，水酸化カリウム．炭酸ナトリウム，炭酸カリウム．水
酸化カルシウム，塩基性アミノ酸等のアルカリ成分を最
終ｐＨが１０．０以下になるように単独または２種以上
添加して充分混和．混合して成型し、加熱して得られる
熱不可逆性の成型されたゲル状態の食物繊維加工食品で
ある。The present invention combines konnyaku mannan with food coloring and seasoning. We provide dietary fiber processed food raw materials that are easy to incorporate flavorings, etc.
It was also developed with the aim of providing a heat-irreversible molded gel-like dietary fiber processed food obtained using the dietary fiber processed food raw material. [Means for Solving the Problems] In order to achieve the above-mentioned object, the present invention adds food coloring, seasoning, It is a dietary fiber processed food raw material that is made of raw materials mixed with flavorings, etc. It is also a dietary fiber processed food raw material that is made by adding an appropriate amount of moisture to the dietary fiber processed food raw material, and then adding sodium hydroxide, potassium hydroxide, etc. Sodium carbonate, potassium carbonate. Alkaline components such as calcium hydroxide and basic amino acids are added singly or in combination to a final pH of 10.0 or less and mixed thoroughly. It is a heat-irreversible dietary fiber processed food in the form of a gel that is obtained by mixing, molding, and heating.
［実施例］
本発明の実施例を更に詳細に説明すると、本発明に係る
コンニヤクマンナンは、サトイモ科のコンニャク属に属
するコンニャク．ムカゴコンニャク等の地下球茎に含ま
れる貯蔵性多糖類であり、０．１〜１．０ｍｍの卵型の
微粒子として存在し、化学構造はＤ−グルコースとＤ−
マンノースがほぼ１：１．６のモル比でβ−１．４結合
によって多数個鎖状に結合した複合多糖類であり、分子
量は芋の品種や産地等により異なるが、およそ５ｏｏ０
００〜２．０００．０００である。[Example] To explain the example of the present invention in more detail, the konjac mannan according to the present invention is a konjac mannan belonging to the genus Konjac of the family Araceae. It is a storage polysaccharide contained in the underground corms of Konnyaku konnyaku, etc. It exists as egg-shaped fine particles of 0.1 to 1.0 mm, and its chemical structure is D-glucose and D-
It is a complex polysaccharide in which mannose is bonded into many chains through β-1.4 bonds at a molar ratio of approximately 1:1.6.The molecular weight varies depending on the variety of potato and the place of production, but it is approximately 500%.
00 to 2.000.000.
本発明はこのコンニヤクマンナンのこんにゃく芋由来の
窒素分の含有量が０．２％以下、より好ましくは０．１
％以下にまで精製したものを使用するものである．
一般に市販されているこんにゃくの原料であるこんにゃ
く粉は、こんにゃく芋をスライスし、重油による火力乾
燥で乾燥した後、スタンプミルで澱粉等を風力選別によ
って除去して得られるものであり、不純物としてこんに
ゃく芋由来の窒素分がおよそ０．５％程度含まれる．
コンニヤクマンナンの精製方法は、こんにゃく芋から直
接精製する方法と、こんにゃく粉を含水アルコール等で
洗浄する方法とがあるが、コンニヤクマンナンの水溶性
が保持されていればいずれの方法を用いても差し支えな
い．
本発明の構成要素に係る食用色素，調味料，香料等は、
既存の食品添加物であり、例えば食用色素としては天然
着色料．合成着色料等を用い、調味料としては食塩．砂
糖．アスバルテーム，香辛料．カフェイン，味噌．醤油
．グルタミン酸ナトリウム．イノシン酸，動植物エキス
．フレーバー等を用いる．本発明の構成要素に係るアル
カリ成分は通常の無機，有機のアルカリ性物質であれば
良く、例えば水酸化ナトリウム２水酸化カリウム．炭酸
ナトリウム．炭酸カリウム，水酸化カルシウム．水酸化
マグネシウム．塩基性アミノ酸等が挙げられる．
本発明の特許請求の範囲第１項記載の食物繊維加工食品
原料に於けるコンニヤクマンナンと食用色素．調味料，
香料との配合比は、コンニヤクマンナン１重量部に対し
て０．１〜０．７重量部とし、好ましくは０．３〜０．
５重量部とする。In the present invention, the content of nitrogen derived from konnyaku potato in this konnyaku mannan is 0.2% or less, more preferably 0.1%.
% or less. Konnyaku flour, which is the raw material for commercially available konnyaku, is obtained by slicing konjac potatoes, drying them using heavy oil, and then removing starch and other substances by air sorting in a stamp mill. Contains approximately 0.5% nitrogen derived from potatoes. There are two ways to purify konjac mannan: one is to directly purify it from konjac potatoes, and the other is to wash konjac flour with hydrous alcohol. Either method can be used as long as the water solubility of konjac mannan is maintained. There is no problem. The food coloring, seasoning, fragrance, etc. that are the constituent elements of the present invention are as follows:
It is an existing food additive, such as natural food coloring. Synthetic colorants are used, and salt is used as a seasoning. sugar. Asbartame, spice. Caffeine, miso. soy sauce. Monosodium glutamate. Inosinic acid, animal and plant extracts. Use flavors etc. The alkaline component of the component of the present invention may be any ordinary inorganic or organic alkaline substance, such as sodium hydroxide and potassium dihydroxide. sodium carbonate. Potassium carbonate, calcium hydroxide. Magnesium hydroxide. Examples include basic amino acids. Konjac mannan and food coloring in the dietary fiber processed food raw material according to claim 1 of the present invention. seasoning,
The blending ratio with the fragrance is 0.1 to 0.7 parts by weight, preferably 0.3 to 0.7 parts by weight, per 1 part by weight of konnyaku mannan.
5 parts by weight.
本発明の食物繊維加工食品原料の１重量部に対して水２
０〜３０重量部を加え、攪拌放置して含水物となし、該
食物繊維加工食品原料に最終ｐＨがｉｏ．ｏ以下になる
ようにアルカリ成分を加え、更に好ましくはｐＨが９．
０〜９．５の範囲に入るようにアルカリを加えて充分混
合し混和した後に、適当な容器に詰めて成型し、これを
６０℃以上の温度で加熱し、好ましくは８０〜９０℃の
範囲で３０分〜６０分間加熱して熱不可逆性の成型ゲル
食品であるところの食物繊維加工食品を得るものである
．
（実施例１）
コンニヤクマンナン１０重量部，食塩３重量部，砂糖２
重量部．グルタミン酸ナトリウム０．８重量部，イノシ
ン酸０．５重量部．いかフレーバー１．５重量部を混合
して粉末製剤とし、該粉末製剤１重量部に対して水２２
重量部を加え良く掻き混ぜ室温で２時間放置した後に、
炭酸ナトリウム０．０５重量郎を水２．５重量部に溶解
させたものを添加混合し、プラスチックの袋に詰めた後
９０℃の水浴中で３０分間加熱していかの味の付いた熱
不可逆性の成型ゲル食品であるところの食物繊維加工食
品を得た．
実施例１の最終ｐＨは９．００であった．（実施例２）
コンニヤクマンナン１０重量部．食塩２．５重量部，砂
糖１重量部，グルタミン酸ナトリウム０．７重量部．イ
ノシン酸０．３重量部．しやけフレーバー１．５重量部
．アナトー色素製剤０．５重量部，コチニール色素製剤
１重量部を混合して粉末製剤とし、該粉末製剤１重量部
に対して水２０重量部を加えて良く掻き混ぜ室温で２時
間放置した後に、水酸化カルシウム０．０１５重量部を
水２．５重量部に分散させたものを添加混合し、プラス
チックの袋に詰めた後に８５℃の水浴中で６０分間加熱
してしゃけの色や味の付いた熱不可逆性の成型ゲル食品
であるところの食物繊維加工食品を得た．
実施例２の最終ＰＨは９．２０であった．（実施例３）
コンニヤクマンナンｓ ｏｔｉＬ部， 食ｔＪ１２．５
重量部．砂糖２重量部５グルタミン酸ナトリウム１重量
部，うにフレーバー１．５１量部、アナトー色素製剤１
重量部，コチニール色素製剤０．５重量部を混合し粉末
製剤とし、該粉末製剤１重量部に対して水２０重量部を
加え良く掻き混ぜ室温で２時間放置した後に、水酸化カ
ルシウム０．０２重量部を水２．５重量部に分散させた
ものを添加混合し、プラスチックの袋に詰めた後に８５
℃の水浴中で６０分間加熱してうにの色．味の付いた熱
不可逆性の成型ゲル食品であるところの食物繊維加工食
品を得た．
実施例３の最終ＰＨは９．３０であった。2 parts of water per 1 part by weight of the dietary fiber processed food raw material of the present invention
0 to 30 parts by weight is added, stirred and left to form a hydrated product, and the final pH of the processed dietary fiber food material is io. Add an alkaline component so that the pH is below 0.0, more preferably the pH is 9.0 or less.
After adding an alkali and mixing thoroughly so that the temperature falls within the range of 0 to 9.5, it is packed in a suitable container and molded, and heated at a temperature of 60°C or higher, preferably in the range of 80 to 90°C. By heating for 30 to 60 minutes, a processed dietary fiber food, which is a heat-irreversible molded gel food, is obtained. (Example 1) Konjac mannan 10 parts by weight, salt 3 parts by weight, sugar 2
Weight part. 0.8 parts by weight of sodium glutamate, 0.5 parts by weight of inosinic acid. Mix 1.5 parts by weight of squid flavor to make a powder formulation, and add 22 parts by weight of water to 1 part by weight of the powder formulation.
After adding parts by weight, stirring well and leaving at room temperature for 2 hours,
0.05 parts by weight of sodium carbonate dissolved in 2.5 parts by weight of water is added and mixed, packed in a plastic bag and heated in a 90°C water bath for 30 minutes to produce a heat irreversible product with squid flavor. We obtained a dietary fiber processed food that is a gel food with natural texture. The final pH of Example 1 was 9.00. (Example 2) Konjac mannan 10 parts by weight. 2.5 parts by weight of salt, 1 part by weight of sugar, 0.7 parts by weight of sodium glutamate. Inosinic acid 0.3 parts by weight. Shiyake flavor 1.5 parts by weight. 0.5 parts by weight of the annatto dye preparation and 1 part by weight of the cochineal dye preparation were mixed to form a powder preparation, and 20 parts by weight of water was added to 1 part by weight of the powder preparation, mixed well and left at room temperature for 2 hours. 0.015 parts by weight of calcium hydroxide dispersed in 2.5 parts by weight of water is added and mixed, packed in a plastic bag and heated for 60 minutes in a water bath at 85°C to give the salmon color and flavor. A dietary fiber processed food, which is a heat-irreversible molded gel food, was obtained. The final pH of Example 2 was 9.20. (Example 3) Konjac mannan sotiL portion, food tJ12.5
Weight part. 2 parts by weight of sugar 5 parts by weight of sodium glutamate, 1.51 parts by weight of sea urchin flavor, 1 part by weight of annatto pigment preparation
parts by weight and 0.5 parts by weight of the cochineal dye preparation were mixed to form a powder preparation, and 20 parts by weight of water was added to 1 part by weight of the powder preparation, stirred well and left at room temperature for 2 hours, followed by 0.02 parts by weight of calcium hydroxide. After adding and mixing 2.5 parts by weight of water and packing it into a plastic bag,
Heat the sea urchin for 60 minutes in a water bath at ℃ until the color changes. A dietary fiber processed food, which is a flavored heat-irreversible molded gel food, was obtained. The final pH of Example 3 was 9.30.
［発明の効果］
一般に市販されているこんにゃくが、こんにやく芋由来
の窒素成分による特異な匂いとｐＨ１１〜１２の強いア
ルカリに依り、そのまま食べる事に抵抗を感じる人が多
く、更に掘り下げると美味しくない，食べづらいという
意見が多い、こんにゃくは健康に良いとの認識があるに
も拘らず消費が伸びない理由となウていたものを、本発
明はこんにゃく芋由来の窒素分を０．２％以下の含有量
まで精製したコンニヤクマンナンを用いることに依り、
こんにゃく芋由来の窒素成分による特異な匂いを減少さ
せる事に成功してアルカリ成分の添加量を減らしてもゲ
ル化が不完全になることの無いコンニヤクマンナンを開
発して食用色素，調味料．香料，等を配合した食物繊維
加工食品原料を提供し、更に、該食物繊維加工食品原料
に水を加えて適当含水物となし、これに無機あるいは有
機のアルカリを最終ｐＨが１０．０以下になるように添
加して混合し、成型して加熱することに依り得られる、
熱不可逆性の成型ゲル食品である食物繊維加工食品を提
供する極めて優れた発明であ東紀物産株式会社[Effects of the invention] Many people feel reluctant to eat konnyaku as it is because of the unique odor from the nitrogen components derived from konjac potatoes and the strong alkaline pH of 11-12, but when you dig deeper into it, you discover that it is delicious. Although there are many opinions that konjac is difficult to eat and that it is difficult to eat, the consumption of konjac has not increased despite the recognition that it is good for health. By using konnyaku mannan refined to the following content,
We succeeded in reducing the peculiar odor caused by the nitrogen component derived from konjac potatoes, and developed konjac mannan that does not undergo incomplete gelation even when the amount of alkaline components added is reduced, and is used as food coloring and seasoning. A dietary fiber processed food raw material containing flavoring agents, etc. is provided, and water is further added to the dietary fiber processed food raw material to obtain a suitable hydrated product, and an inorganic or organic alkali is added to this to a final pH of 10.0 or less. It can be obtained by adding, mixing, molding and heating so that
Toki Bussan Co., Ltd. is an extremely outstanding invention that provides a dietary fiber processed food that is a heat-irreversible molded gel food.
Claims (1)
まで精製したコンニヤクマンナン に、食用色素、調味料、香料等を配合した食物繊維加工
食品原料。 ２、特許請求の範囲第１項記載の食物繊維加工食品原料
に適宜の水分を加え、水酸化ナトリウム、水酸化カリウ
ム、炭酸ナトリウム、炭酸カリウム、水酸化カルシウム
、塩基性アミノ酸等のアルカリ成分を最終ｐＨが１０．
０以下になるように単独または２種以上添加して充分混
和、混合して成型し、加熱して得られる熱不可逆性の成
型されたゲル状態の食物繊維加工食品。[Scope of Claims] 1. A processed dietary fiber food material prepared by blending konjac mannan, which has been purified to a nitrogen content of 0.2% or less from konjac potatoes, with food coloring, seasoning, fragrance, etc. 2. Appropriate water is added to the dietary fiber processed food raw material described in claim 1, and alkaline components such as sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, calcium hydroxide, and basic amino acids are added to the final product. pH is 10.
1. A thermo-irreversible dietary fiber processed food in the form of a gel, which is obtained by adding one or more of them alone or adding two or more of them, sufficiently mixing and molding the mixture, and then heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1049657A JPH02231044A (en) | 1989-03-01 | 1989-03-01 | Processed food of dietary fiber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1049657A JPH02231044A (en) | 1989-03-01 | 1989-03-01 | Processed food of dietary fiber |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02231044A true JPH02231044A (en) | 1990-09-13 |
Family
ID=12837257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1049657A Pending JPH02231044A (en) | 1989-03-01 | 1989-03-01 | Processed food of dietary fiber |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02231044A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1993003047A1 (en) * | 1991-08-08 | 1993-02-18 | Fmc Corporation | Clarified konjac glucomannan |
| WO1993002571A1 (en) * | 1991-08-08 | 1993-02-18 | Fmc Corporation | Clarified and cold-melt konjac glucomannan |
| FR2684848A1 (en) * | 1990-04-09 | 1993-06-18 | Ennagram | USE OF GLUCOMANNANE FOR THE PREPARATION OF ORAL ORAL ORANGE SPONGE COMPRISING UNFINISHED GLUCOMANNAN OBTAINED. |
| EP0576019A3 (en) * | 1992-06-25 | 1994-06-29 | Sugyo Kk | Edible material comprising partially gelled mannan paste |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5157852A (en) * | 1974-11-14 | 1976-05-20 | Daruma Shokuhin Honho Kk | Seikeikonnyakuno seizohoho |
| JPS5386063A (en) * | 1976-12-29 | 1978-07-29 | Shimizu Manzo Shoten Kk | Food simillar to marine kneaded article |
| JPS5411269A (en) * | 1977-06-24 | 1979-01-27 | Kouichi Ogawa | Low calorie food |
| JPS54113462A (en) * | 1978-02-24 | 1979-09-05 | Nippon Reizo Kk | Separated fish egg type molded food based on konjak |
| JPS55135565A (en) * | 1978-11-17 | 1980-10-22 | Takahashi Seitai Kk | Seasoned konjak product containing side dishes |
| JPS62254A (en) * | 1985-03-08 | 1987-01-06 | Ajinomoto Co Inc | Reversible gel containing konjak (devil's-tongue) mannan |
-
1989
- 1989-03-01 JP JP1049657A patent/JPH02231044A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5157852A (en) * | 1974-11-14 | 1976-05-20 | Daruma Shokuhin Honho Kk | Seikeikonnyakuno seizohoho |
| JPS5386063A (en) * | 1976-12-29 | 1978-07-29 | Shimizu Manzo Shoten Kk | Food simillar to marine kneaded article |
| JPS5411269A (en) * | 1977-06-24 | 1979-01-27 | Kouichi Ogawa | Low calorie food |
| JPS54113462A (en) * | 1978-02-24 | 1979-09-05 | Nippon Reizo Kk | Separated fish egg type molded food based on konjak |
| JPS55135565A (en) * | 1978-11-17 | 1980-10-22 | Takahashi Seitai Kk | Seasoned konjak product containing side dishes |
| JPS62254A (en) * | 1985-03-08 | 1987-01-06 | Ajinomoto Co Inc | Reversible gel containing konjak (devil's-tongue) mannan |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2684848A1 (en) * | 1990-04-09 | 1993-06-18 | Ennagram | USE OF GLUCOMANNANE FOR THE PREPARATION OF ORAL ORAL ORANGE SPONGE COMPRISING UNFINISHED GLUCOMANNAN OBTAINED. |
| WO1993003047A1 (en) * | 1991-08-08 | 1993-02-18 | Fmc Corporation | Clarified konjac glucomannan |
| WO1993002571A1 (en) * | 1991-08-08 | 1993-02-18 | Fmc Corporation | Clarified and cold-melt konjac glucomannan |
| EP0576019A3 (en) * | 1992-06-25 | 1994-06-29 | Sugyo Kk | Edible material comprising partially gelled mannan paste |
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