JPH0367662B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD The present invention relates to a Yugao powder and a Yugao powder food containing ascorbic acid. The powdered Yugao food of the present invention has a very good texture because by coexisting Yugao powder and ascorbic acid, the characteristic grassy odor of Yugao is masked, and when eaten, it does not stick to the teeth and gums. be. In the Yugao powder food of the present invention, the strong sour taste of ascorbic acid is also masked, and ascorbic acid is stabilized against moisture. Prior Art Yugao food is an ancient Japanese food and is a highly nutritious food containing a well-balanced amount of sugar, fiber, protein, vitamins, calcium, pectin, etc. Additionally, dried gourds are made by slicing them into strips and drying them, which has been enjoyed as an ingredient in sushi. Dried gourd itself contains 15 to 40% water, and as mentioned above, it is a highly nutritious food, so it is susceptible to bacteria and mold, and the color changes within 3 to 4 months after production. Due to its odor, taste, and other characteristics, as well as its quality, it is susceptible to deterioration, so great care has been taken in its preservation. Therefore, in order to maintain quality, the Yugao pulp is sliced into strips and the dried gourd is fumigated with sulfur to bleach and sterilize it.
No. 21292, Food Industry, 3, 2, 52, 1983). However, in this method, residual sulfur is unavoidable, and as regulated by the Food Sanitation Act (5 g or less of sulfur dioxide per 1 kg), sulfur is extremely harmful to the human body, so its residual is not desirable. Therefore, it is essential to wash the gourd with water before eating, so that the water-soluble nutrients (sugar, pectin,
Most of the water-soluble plant fibers (vitamins, etc.) and water-soluble plant fibers are washed away (according to the experiments conducted by the inventors, most of the water-soluble nutrients and fibers were washed away), and the Yugao food made from this dried gourd is also water-soluble. It has almost no nutrients or fiber. In order to eliminate the above-mentioned drawbacks, a Yugao food (unbleached Yugao dried product) produced without bleaching by sulfur fumigation has been proposed. This is extremely safe from a food hygiene perspective, is rich in nutrients, and has an excellent preservability.
(Japanese Patent Publication No. 63-32458). In addition, unbleached dried Yugao is known to contain a large amount of dietary fiber (Japanese Patent Laid-Open No. 63-32458
In addition, it has recently been discovered that dried Yugao has the ability to selectively and significantly multiply Bifidobacterium (Japanese Patent Application No. 123761/1988).
issue). Dietary fiber has attracted particular attention in recent years, as it has been known that it has the effect of activating intestinal motility and eliminating fecal impaction, and that ethnic groups that consume a large amount of dietary fiber have a lower incidence of rectal cancer. Among them, Yugao Dried Food is more effective than regular dietary fibers because it has a bifidobacterial growth effect that has been proven to have physiological effects such as suppressing intestinal putrefaction products and improving diarrhea and constipation. It can be said to be an important food. Problems to be Solved by the Invention However, nutritional foods that are eaten in solid form, such as strips, powders, and processed granules, are known as unbleached dried Yugao; Because it itself has a grassy odor characteristic of Yugao, and as mentioned above, it contains a large amount of sugar and protein,
When eaten as is, there were problems such as sticking to the teeth and gums, making the food extremely difficult to eat. For this reason, solid forms could not be eaten as they were; band-like forms were cooked, and powdered and granular forms were eaten by adding them to miso soup or sprinkling them on salads. In order to mask the grassy odor characteristic of Yugao and eliminate its stickiness to teeth and gums, the present inventors developed commonly known fragrances, acidulants such as citric acid, malic acid, and tartaric acid, white sugar, lactose, Tests were conducted by adding sugars such as mannitol, sorbitol, and reduced maltose, and anti-stick agents such as crystalline cellulose, carboxymethyl cellulose, and carboxymethyl cellulose calcium, but it was not possible to simultaneously mask the grassy odor and eliminate stickiness. Ta. Means for Solving the Problems As a result of intensive research on unbleached dried Yugao products, the present inventors have found that a Yugao powder food containing ascorbic acid and Yugao powder obtained by pulverizing unbleached dried Yugao products has a grassy odor peculiar to Yugao. In addition, the Yugao powder food of the present invention also masks the strong sour taste of ascorbic acid. Furthermore, they discovered that ascorbic acid is stabilized against moisture and completed the present invention. The Yugao powder used in the present invention is powdered unbleached dried Yugao powder, and is preferably a food hygienically safe powder with a general viable bacterial count of 5 x 10 ³ cells/g or less, negative for Sunbacterium group and Salmonella. Things are good. Also,
Any ascorbic acid may be used as long as it is safe from a food hygiene perspective, such as those designated as food additives and those listed in the Japanese Pharmacopoeia. The amount of ascorbic acid added in the Yugao powder food is 0.8 parts by weight or more per 1 part by weight of Yugao powder, and
If it is less than 30% of the total weight, it is effective in masking grassy smell and eliminating stickiness. The Yugao powder food of the present invention has Yugao powder and ascorbic acid as essential components, but in order to keep the amount of ascorbic acid added to 30% or less of the total weight, it is necessary to add a weight regulator. . Examples of weight regulators include sugars such as fructose, sorbitol, mannitol, glycol, palatinose, white sugar, lactose, and reduced maltose; fructooligosaccharides;
Galacto-oligosaccharides, isomalto-oligosaccharides, konjac mannan, cyclodextrin, bifidase factors such as soy milk, dispersants such as polyethylene glycol, stearic acid, glycerin fatty acid esters, polyoxyl stearate 40, polyoxyethylene hydrogenated castor oil 60, propylene Glycol, surfactants such as sucrose fatty acid esters, silicon dioxide, magnesium stearate,
Lubricants such as calcium stearate, talc, synthetic aluminum silicate, starch, silicone resin, binders such as gum arabic powder, polyvinylpyrrolidone, hydroxypropyl cellulose, D-
Alanine, L-alanine, glycine, stevioside, dipotassium glycyrrhizinate, glycyrrhizic acid, saccharin, saccharin sodium, L-
Sweeteners such as aspartyl-L-phenylalanine methyl ester, flavoring agents, coloring agents, preservatives and the like can be mentioned. The type and amount of the weight regulator may be selected depending on the manufacturing method and purpose of use of the powdered Yugao food. Furthermore, for the purpose of nutritional supplementation, the Yugao powder food of the present invention may be supplemented with umami ingredients such as yeast extract, vitamins such as vitamin A, vitamin B ₁ , vitamin B ₂ , and vitamin D, and potassium, calcium, magnesium, and iron. Minerals, liver hydrolysate, tonics such as ginseng, taurine, royal jelly, and dairy products such as skim milk powder, concentrated yogurt, and yogurt powder can be included. You can also add coffee, cocoa, tea powder, etc. according to your preference. The Yugao powder food of the present invention is prepared by weighing Yugao powder and ascorbic acid in appropriate proportions, adding sugars, flavorings, sweeteners, nutritional supplements, binders, pigments, etc. according to the manufacturing method and purpose of use. It can be prepared in the form of powder, granules, or tablets. Effect test of the invention 1 The grassy odor of the Yugao powder of the Yugao powder food of the present invention,
The effect on the adhesion to teeth and gums or the acidity of ascorbic acid was tested. Preparation of samples Each sample was prepared by weighing a predetermined amount of Yugao powder and ascorbic acid, and adding 40g of sucrose as a weight adjuster.
and lactose so that the total amount is 990g, mixed for about 5 minutes with a quick kneader (K-250, manufactured by Daiwa Kakoki), and then added magnesium stearate.
Add 10g and mix for 1 minute, then use a tablet machine to make 1 tablet.
Prepared by manufacturing 2.5g tablets. The effectiveness was judged from the results of a sensory test conducted by 10 panelists. The results are shown in Table 1. In the table, if all panelists judged it to be easy to eat, mark it as ○, and if 1 to 3 panelists judged it to be difficult to eat (green, sour, sticky), mark it as □, and if 4 to 7 panelists judged it to be difficult to eat. A case where the food was judged to be difficult to eat is shown by a △, and a case where 8 or more people judged it difficult to eat is shown by an x.

【table】

[Table] Test 2 Regarding the stability of ascorbic acid in the Yugao powder food of the present invention, samples manufactured in the same manner as the Yugao powder food of sample number 5 of Test 1 (hereinafter and in the table, referred to as A), A sample obtained by removing Yugao powder from A and supplementing it with lactose (referred to as B in the table), and a sample manufactured in the same manner as the Yugao powder food of sample number 13 in Test 1 (referred to as C in the following and in the table). Tests were conducted using samples obtained by removing Yugao powder from C and C and supplementing it with lactose (referred to as D in the table). Sample preparation Immediately after production of each sample (loss on drying: approx. 1.5%), after drying with silica gel for 8 hours (loss on drying: approx. 0.8%), and after drying with silica gel for 24 hours (loss on drying: approx. 0.2%)
Then, each sample was placed in a polyethylene bottle and kept in a constant temperature chamber at 40°C for 3 months, and the amount of ascorbic acid was determined and compared after 1 month and 3 months. Quantification was performed using the iodine titration method of the Japanese Pharmacopoeia. The results are shown in Table 2.

[Table] As is clear from Tables 1 and 2, in the Yugao powder food of the present invention, the amount of ascorbic acid added is 0.8 parts by weight or more per 1 part by weight of Yugao powder, and
If it is less than 30% of the total weight, the grassy odor characteristic of Yugao will be masked, the stickiness to teeth and gums will be suppressed, and the strong sour taste of ascorbic acid will also be eliminated.Furthermore, ascorbic acid is stable against moisture. It was recognized that the Therefore, the powdered evening glory food of the present invention has good texture and is stable over a long period of time. Example 1 Yugao powder 100g, mijinko 70g, white sugar 619.75g,
Stevioside 0.25g, and ascorbic acid,
After mixing 200g in a quick kneader for 3 minutes,
60 g of water was added and stirred for 2 minutes. 2 at 55℃
After drying for a period of time and cooling, the mixture was sized using a 12-mesh screen to obtain granules for tabletting. After adding and mixing 10 g of magnesium stearate to the granules, tablets each weighing 3 g were manufactured using a tablet press. These tablets had no grassy odor characteristic of Yugao, did not stick to teeth, etc., and were a powdered Yugao food that was very easy to eat. Example 2 Yugao powder 250g, ascorbic acid 250g, mannitol 304.7g, taurine 150g, gum arabic powder
After mixing 35 g and 0.3 g of stevioside in a quick kneader for 3 minutes, 50 g of water was added and stirred for 2 minutes. After stirring, the mixture was dried at 55°C for 2 hours, allowed to cool, and then sized using a 12-mesh screen to obtain granules for tabletting. After adding and mixing 10 g of magnesium stearate to the granules, tablets each weighing 250 mg were manufactured using a tablet press. This tablet had no grassy odor characteristic of Yugao, did not stick to teeth and gums, and was a powdered Yugao food that was very easy to eat.

Claims (1)

[Claims] 1 Yugao powder food containing Yugao powder and ascorbic acid.