JPH0254071B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a beverage whose main ingredient is konnyaku mannan. [Conventional technology] Conventionally, konjac is produced by swelling konjac powder with water, heating the paste-like raw material and adding alkali such as milk of lime or soda carbonate to gel it. Or form it into noodles. Gelled konjac has a moderate hardness and elastic texture, and has been loved for a long time, but it cannot be said to be a very versatile food. Originally, konjac mannan, the main component of konjac, is indigestible and is said to be an extremely effective substance for improving the lack of fiber and excessive calorie intake in the current diet. At the same time, it is known to have the effect of lowering blood triglyceride levels and suppressing increases in blood cholesterol levels, making it an extremely important substance for maintaining our health. [Problem to be solved by the invention] It is said that Konnyakunanman, which has such important physiological effects, loses its physiological effects when subjected to conventional alkali treatment after heating. The reason for this is that in order for konjac mannan to exert the above-mentioned physiological effects, it must be soluble and swellable in water and have an appropriate viscosity, but when treated with alkali, it becomes irreversible. This is said to be due to the progress of gelation and the loss of desirable properties. Also, focusing on the efficacy of konnyaku mannan, its powder is commercially available as a diet food, but such powder is literally tasteless and cannot be said to be in the form of a very desirable food. Therefore, the technical object of the present invention is to provide a drink that is easy to consume in a low viscosity solution state, which is different from the conventional one, without losing the original physiological effects of konjac mannan. [Means for Solving the Problems] In order to solve the above problems, the present invention provides 40 parts of water for 1 part of konjac flour (by weight, same hereinafter).
Konjac mannan is made by adding vitamins including ~400 parts and 0.03 to 1 part of vitamin C, appropriate amounts of seasonings, flavors, and essences, and making it into a low viscosity solution state by high-speed stirring. It provides drinks using the main ingredient. The details will be described below. First, the konjac powder of the present invention is obtained by processing konjac potatoes, and is mainly composed of konjac mannan. 40 to 1 part of konjac flour like this
Add 400 parts of water and swell the konjac powder sufficiently with or without heating. However, if the amount of water is less than 40 parts, high-speed stirring will be difficult and the viscosity will increase even if you try to force it. If it is too large to be drinkable, or if the quantity exceeds 400,
Konnyaku mannan is too diluted to be effective. Next, the seasonings, vitamins, flavors, essences, etc. of this invention are mainly used to adjust the flavor and make it easier to drink, and also to supplement nutritionally effective ingredients. , seasonings include acidulants such as organic acids such as citric acid and acetic acid or fruit juices such as lemon and yuzu, sugar,
Examples include natural sweeteners such as glucose, honey, water candy, and stevia, artificial sweeteners such as sodium saccharin, chemical seasonings such as glutamic acid and inosinic acid, and broth from kelp, shiitake mushrooms, and bonito flakes. Needless to say, there are many types of vitamins, and none of them pose a problem to the present invention, but vitamin C has a special effect of lowering the viscosity of a solution even in small amounts. This kind of vitamin C is found in konjac flour1
Add 0.03 to 1 part to 1 part, but at this time,
If the amount is less than 0.03 parts, the viscosity of the beverage cannot be effectively lowered, and if the amount exceeds 1 part, the flavor of the product beverage may become too strong.
It is also undesirable in terms of excessive intake of vitamin C. Moreover, various flavoring agents can be exemplified as flavors and essences. Of course, colorants may be added as appropriate, but in any case, they must be approved as food additives, and the amount added may be changed at any time depending on the level of taste. If the konjac flour, water, seasonings, etc. are simply mixed together, the mixture will be in a thick, highly viscous liquid or gel-like state due to the swollen konjac flour. However, if this is stirred at high speed using a high-speed mixer or the like, it can be made into a low-viscosity product that is extremely easy to drink. In addition,
The mixer is not particularly limited as long as it is of a type that can perform high-speed stirring, but it is preferable to use a mixer that can be operated under reduced pressure without entraining air as much as possible during stirring. After the high-speed stirring process, the liquid whose viscosity has decreased is filled into a suitable packaging container, but it goes without saying that it must be sterilized before or after filling, and there will be no problem if this is carried out at the same time as the high-speed stirring process. There isn't. In order to prevent flavoring from escaping, it is desirable to add substances with low boiling points after sterilization. [Function] Konjac mannan, which is the main raw material of this invention, is a substance that is almost tasteless and odorless, so it can be processed into any taste depending on the selection of additives such as seasonings, and the stirring speed can be adjusted. As the viscosity increases, the viscosity of the liquid decreases as shown in Table 1, and even if the liquid once decreased is allowed to stand for a long time, the viscosity does not increase as shown in Table 2. Furthermore, since the swollen product of konjac powder is highly perishable, adding an acidulant to lower the PH value is extremely effective in preventing spoilage and increasing preservability.

【table】

[Examples and comparative examples]

Example 1: Add 1 part of konjac flour to 50 parts of water at 70°C.
Make a swollen powder of konjac powder by swelling for a while, and prepare separately.
75 parts of water at 70℃, 0.3 parts of citric acid, 0.1 part of vitamin C, 0.025 parts of stevia, 0.125 parts of beetroot color (manufactured by Toyo Ink Co., Ltd.: Rio Fresh Red B-25), and 0.25 parts of strawberry flavor. (Manufactured by Ogawa Kogyo Co., Ltd.: Strawberry Flavor 804),
0.125 parts of Strawberry Essence (Nihon Kaken:
Strawberry Essence S-3343) is mixed and dissolved to prepare a solution, and this solution is combined with the above-mentioned konjac powder swollen product and mixed with a high-speed mixer (TK Homo Mixer manufactured by Tokushu Kika Kogyo Co., Ltd.) at 9000 per minute. Stirred under reduced pressure for 30 minutes at a speed of rotation. Immediately after stirring, the mixture was packed in a can and sterilized (85°C, 30 minutes). The resulting beverage was nectar-like, easy to drink, and delicious. Example 2: A beverage was prepared in the same manner as in Example 1 using the following blending ratios. Namely, 1 part konjac powder, water
165 parts, citric acid 0.25 parts, vitamin C 0.08 parts, stevia 0.03 parts, gardenia pigment (manufactured by Hokuto Kasei Co., Ltd.: Hokuto Yellow CL-L) 0.01 parts, pineapple flavor (manufactured by Ogawa Kasei Co., Ltd.: Pineapple Flavor 1000) 0.3 However, the resulting beverage had a low viscosity, was easy to drink, and was refreshing. Comparative Example: An attempt was made to prepare a beverage using the following formulation in the same manner as in Example 1, but the viscosity remained high even after high-speed stirring, making it unsuitable for use as a beverage. That is, the blending ratio was 1 part of konjac flour, 30 parts of water, 0.03 part of citric acid, 0.01 part of vitamin C, 0.004 part of stevia, 0.001 part of gardenia pigment (same as in Example 2), and 0.04 part of pineapple flavor. . [Effects] This invention does not inhibit the effective physiological effects of konnyaku mannan by conventional gelation based on alkaline treatment, and moreover, it is easy to eat in a low viscosity solution state that has never been seen before. Since this invention is intended to be supplied to users in the form of food (drink), it can be said that the significance of this invention is extremely large.

Claims (1)

[Claims] 1. 1 part of konjac powder by weight to 40 to 400 parts of water
The main raw material is konjac mannan, which is made by adding vitamins including 1 part and 0.03 to 1 part of vitamin C, appropriate amounts of seasonings, flavors, and essences, and making it into a low-viscosity solution state by high-speed stirring. Beverage with.