JPH09154528A - Food containing konjak powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain konjak powder-containing food capable of readily ingesting vegetable fiber and making into low-calorie and useful for healthy foods, diet food, etc., by mixing konjak powder obtained by dehydrating and drying konjak product with other edible material. SOLUTION: This food is obtained by mixing tasteless and odorless konjak powder 10 powdered by dehydrating and drying konjak product produced by boiling a raw material obtained by mixing konjak refined flour with water and an alkali component in a boiled water and containing slightly digestible vegetable fiber comprising glucomannan, calcium, potassium, phosphorus, iron, sodium, protein and water content and having 3-10wt.% water content with other edible material 11 such as chocolate. Furthermore, the konjak powder 10 is preferably mixed with starch used for production of bread and for cooking raw material for deep batter fried food, vegetable pancake, hot cake, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product containing dietary fiber consisting of glucomannan.

[0002]

2. Description of the Related Art Konjac food has hitherto been known as an indigestible food because it contains a large amount of dietary fiber consisting of glucomannan as an ingredient. Recently, due to the problem of obesity due to lack of dietary fiber and excessive intake of calories, it contains a large amount of dietary fiber and has an effect of suppressing increase in cholesterol in blood,
Konjac food, which is indigestible, has a low calorie content, and is unlikely to have too many calories even if ingested, is accepted as a health food.

As described above, attempts have been made to produce healthy foods by combining konjak, which is recognized as a healthy food, with other foodstuffs. However, an aqueous solution of konjak refined flour has a ratio of konjac refined flour. 1-3%
As it is, it is difficult to use it by mixing it with other foodstuffs because it forms a high-viscosity sol, and it is easy to produce konjak-containing foods by mixing it with other raw materials from the stage of konjac refined flour. I could not do it.

For example, an attempt has been made to add konjak refined flour to wheat flour and mix them to produce noodles containing konjak, but konjac refined flour and starch (wheat flour) are used.
Even if kneading water with water, it does not melt well, and since the particles of konjak refined flour are present between the particles of starch, it is difficult to knead the vegetable protein inside the starch to such a degree that a cross-linked structure occurs. In addition, there are various problems such as starch dregs separated during molding adhering to the surface of konjac.

As described above, the konjak refined powder becomes highly viscous and loses its fluidity even when added in a small amount. Therefore, by adding konjak refined flour to other foods, even if trying to make a healthy food or diet food by containing dietary fiber, it is difficult to add, due to the physical properties that result in the above-mentioned strong viscosity, therefore, The food containing konjak has not yet been put to practical use. In addition, the konjak refined flour containing glucomannan can be prepared by simply mixing 1.5% by weight of water.
As the sol having a viscosity is formed and the mixing amount is increased, the sol becomes a highly viscous sol, and the fluidity is almost lost. For example, in a plate-like konjak that is usually commercially available, the konjak refined powder is about 2 to 3% by weight, and the remaining 97 to 98% by weight is water.

[0006]

Means for Solving the Problems The present inventor has conducted diligent research in view that it is difficult to add konjak refined flour to other foods to produce healthy foods and diet foods. After that, the water contained near 97% of it is dehydrated to form konjak powder whose main component is konjak refined powder, and this konjak powder is mixed with other foodstuffs to produce as healthy food or diet food. I found it easy to do. In particular, konjac powder formed by dehydrating and drying konjac products loses the unique smell of konjac and becomes odorless, and konjac is originally tasteless, so konjac powder is tasteless and odorless. Therefore, even if mixed with other foodstuffs, the characteristics of other foodstuffs are not impaired, and the content of dietary fiber is simply increased and the proportion of other foodstuffs is reduced according to the addition ratio of konjak powder. According to this, diet foods and healthy foods can be obtained.

That is, according to the first aspect of the present invention, a konjak product produced by boiling raw material obtained by mixing konjak refined powder with water and an alkaline component in hot water and water is dehydrated and dried to provide konjak powder in a powder form. , A food containing konjak powder in which the konjak powder is mixed with other foodstuffs.

The konjak product before being made into the above powder is
Water and calcium hydroxide are mixed with kneaded kneaded powder and kneaded, and the kneaded material is put into hot water of a required temperature, heated for a required time and cooked for a usual konjac product. Konjac products such as board konjac and thread konjac. Utilizing the konjac product itself or a portion that has been discarded because the shape generated during the manufacture of the konjac product does not become the prescribed shape, and the like, the konjac product is passed through a dehydrating and drying apparatus to form konjac powder. The size of the konjak powder is arbitrarily adjusted according to the food to be added. Also, the odor unique to konjak products disappears due to dehydration and drying, resulting in no odor and tastelessness, and when the food to be added has a unique odor and taste, the odor and taste are retained and simply the food is added. Increase the content of natural fiber, reduce the proportion of food materials mixed, reduce calories,
Serves as a healthy food and diet food.

As a dehydrating / drying apparatus for converting the konjak product into konjak powder, John Milder manufactured by Johnson Boiler Co., Ltd. disclosed in Japanese Utility Model Publication No. 57-45829 is preferably used.

The konjak powder contains indigestible dietary fiber consisting of glucomannan, calcium, potassium, phosphorus, iron, sodium, protein and water, and the water content is 3 to 10% by weight, and it is tasteless and odorless. Is.
(Claim 2)

In detail, the konjak powder contains 1 to 10% by weight of the above dietary fiber, about 40 to 75% by weight of calcium and 60 to 20% by weight of potassium. The color of the konjac powder corresponds to the color of the konjac product, and if it is desired to use white konjac powder, the konjac product may be formed in white. Further, after the konjak powder is obtained, a desired color can be added with a food coloring agent.

The konjak powder-containing food according to the present invention is, specifically, a mixture of konjak powder and starch for cooking raw materials such as bread making, tempura, okonomiyaki, and hot cake. (Claim 3) That is, the starch for cooking raw material includes wheat flour and the like, and konjak powder is uniformly mixed with these wheat flours. When the starch containing the konjak powder of the present invention is used, the amount of starch can be reduced by the mixed amount of the konjak powder, and the calorie can be reduced.

Further, the above-mentioned konjak powder is mixed with a sprinkling ingredient for cooked rice such as small fish and kelp and seasoned with a seasoning to prepare a sprinkled food. (Claim 4) That is, the sprinkled food containing dietary fiber is obtained by mixing with other appropriate food materials and seasoning. In addition,
It goes without saying that it can be mixed with other ingredients and sprinkled with cooked rice to make it a seasoned food.

Further, the above-mentioned konjak powder is mixed with a pasty food material and kneaded to provide a food product molded into a required shape. (Claim 5) That is, before the kneaded food material is put into a required mold for molding, the konjak powder is put into the kneaded food material, and the mixture is stirred and kneaded so as to be uniformly distributed. I put it in and mold it.

The food formed by mixing konjak powder with the above-mentioned kneaded food material is, specifically, a high calorie rich in sugar and fat such as chocolate, cheese, ice cream, cake, cookie, pudding and jelly. Food, especially,
Suitable for high calorie confectionery foods. (Claim 6) Further, a kneaded food which is kneaded with a seafood-like kneaded food material such as chikuwa, kamaboko, satsumaage or an animal kneaded food material is preferable. (Claim 7)

Further, the food containing the konjak powder is a staple food such as udon, buckwheat, spaghetti, macaroni, bread and rice cake. (Claim 8) As described above, it has been difficult to mix kneaded flour with an aqueous solution of konjak flour in the past, but konjac powder can be easily kneaded with flour and mixed with wheat flour. Udon, spaghetti, macaroni, bread, etc. can be mixed with buckwheat flour to make buckwheat, and rice flour with rice cake. Since these staple foods have a large amount of starch, it is possible to reduce calories by mixing konjak powder. Furthermore, a paste-like food consisting of jam, cream, etc., in which the above-mentioned konjak powder is mixed with other food and applied to bread or the like may be used. (Claim 9)

The content of konjak powder in the finished food is 1% by weight to 95% by weight. (Claim 10) For example, when 95% by weight of konjak powder is mixed with 5% by weight of a food material for binding and is seasoned as required, it is possible to obtain a food product consisting essentially of konjak powder. In addition, even if the amount of konjak powder added is 1% by weight, there is an effect that the dietary fiber can be contained in a food having no dietary fiber component.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the konjak powder-containing food of the present invention will be described below. The konjac powder is formed into a dry powder from the konjac product by the food drying apparatus shown in FIG. As a konjak product, the shape produced immediately after the start of production is not uniform, and if a product which has been conventionally discarded is used, the cost is reduced. Needless to say, in order to form the konjak powder, a konjak food having an arbitrary shape may be formed first and then powdered.

In FIG. 1, the konjak product is stored in a raw material storage container 1 and conveyed to a drum dryer 3 through a conveyor 2. A steam pipe 4 is provided inside the drum dryer 3, and the charged conveyor product is heated by steam. A pair of left and right drums 5A and 5B are accommodated in a lower portion of the drum dryer 3, and these drums 5A and 5B are also heated.

The konjak product supplied to the drum dryer 3 and evaporated and concentrated by the steam passes through the gaps between the drums 5A and 5B, is dried between the drums, and is continuously dried by the scrubber 6 provided on the surface of these drums. Scraped to a powder with the required dimensions. The konjac powder 10 thus formed falls from both outer sides of the drums 5A and 5B, and is received by the product receiver 8 by the conveyor 7.

By passing the konjak product through the food drying device, the konjak product having a water content of about 97% by weight and a konjak refined powder content of about 3% by weight is dehydrated to have a water content of 3 to 10%. A konjak powder 10 in the form of powder, the rest of which is a component of the konjak refined powder, is obtained by weight%. In addition, the unique odor of the konjac product disappears due to dehydration and drying.

As shown in FIG. 2 (A), the above-mentioned konjak powder is added at an arbitrary ratio to the paste-like food material 11 as a chocolate raw material, stirred, and then put into a required mold and cured. The konjac powder-containing chocolate 12 shown in 2 (B) is used. In this embodiment, 3 parts of konjac powder are used.
0% by weight and chocolate raw material are 70% by weight. Therefore, 30% of the calories in the finished chocolate
It can be reduced.

Similar to the above-mentioned chocolate, if konjak powder is added to high-calorie foods such as cheese, butter, ice cream, cakes, cookies, puddings and jellies having a high sugar content and fat content, and high-calorie confectionery foods, low-calorie confectionery can be obtained. It can be food. Similarly,
When chiku is used as a kneaded food that is kneaded with seafood kneaded ingredients such as kamaboko and sweet potato or animal kneaded ingredients, the calorie content of these kneaded foods can be reduced.

FIG. 3 shows a bread 15 containing the konjac powder. When this bread 15 is produced, first, 1000 g of strong wheat flour, 50 g of raw yeast (25 g in the case of dry yeast), 100 g of sugar, 10 g of salt, and 80 g of shortening are mixed with 300 g of konjak powder and uniformly mixed.

Fermenting the above mixture for the required time,
Then, the bread 15 is formed into a desired bread shape, and the formed product is opened and baked for a required time to produce the bread 15. Ordinary bread contains only about 0.3 to 0.5% by weight of dietary fiber. Therefore, the bread of the present invention can contain about 10 times as much dietary fiber as conventional normal bread.

FIG. 4 shows a mixture of konjak powder 10 and wheat flour 20 which is usually commercially available. The konjak powder 10 is formed of a white konjak product. Therefore, the konjak powder 10 is also white, and the external appearance is almost the same as that of the conventional wheat flour 20 alone. In this embodiment, konjac powder 10 was mixed in an amount of 10% by weight and wheat flour was mixed in an amount of 90% by weight.

When the above-mentioned wheat flour containing konjak powder is used for tempura, okonomiyaki, hot cake, etc., the calorie of cooked food can be reduced.

FIG. 5 shows a sprinkled food on rice cooked by mixing konjak powder 10 with small fish (chillimanjaco) 21, seasoning soy sauce, sugar, salt, etc., and adding a small amount of Japanese pepper. By using this konjak powder-containing sprinkled food, dietary fiber, which tends to be deficient, can be easily ingested. Further, it goes without saying that jam or the like may be mixed with konjak powder to form a jam or cream with reduced calorie and containing dietary fiber.

[0029]

As is clear from the above description, according to the present invention, since konjak food is dehydrated and dried to contain konjak powder in other foods, dietary fiber which tends to be insufficient in foods. Can be added, and
Since the mixing ratio of other foodstuffs can be reduced by the ratio of the added konjak powder, it is possible to reduce fats, carbohydrates, sugars, etc. possessed by these other foodstuffs, reduce calories, and obtain healthy foods and diet foods. .

Since the konjak powder is a fine powder, it can be easily mixed with other foodstuffs. Therefore, staple foods such as bread, udon, buckwheat, and rice cake, which have not been easily produced by mixing the konjac refined liquid, can be easily produced with the konjac powder. By adding konjac mannan to these staple foods, dietary fiber can be easily ingested.

Furthermore, since it is odorless and tasteless, it can be added to high-calorie confectioneries such as chocolate, cheese and cake, and these high-calorie foods can be provided as low-calorie foods.

[Brief description of the drawings]

FIG. 1 is a schematic diagram showing an apparatus for forming konjac powder from konjac products.

FIG. 2 shows konjac powder-containing chocolate,
(A) is a schematic diagram showing a mixed state, and (B) is a schematic diagram of completed chocolate.

FIG. 3 is a schematic view showing a bread containing konjac powder.

FIG. 4 is a schematic diagram showing konjak flour-containing wheat flour.

FIG. 5 is a schematic view showing a sprinkled food containing konjac powder.

[Explanation of symbols]

 10 Konjac powder 12 Chocolate containing konjac powder 15 Bread containing konjac powder

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical display area A23G 9/02 A23G 9/02 A23L 1/06 A23L 1/06 1/10 102 1/10 102 1 / 16 1/16 CE 1/176 1/176 1/187 1/187 1/19 1/19 1/308 1/308 1/325 101 1/325 101A 102 102Z 103 103 1/48 1/48

Claims (10)

[Claims] 1. A konjak product produced by boiling a raw material obtained by mixing konjak refined flour with water and an alkaline component in hot water, and dehydrating and drying the konjak product to provide konjak powder as a powder, and the konjak powder is used as another food material. Food containing konjak powder mixed with. 2. The konjak powder contains indigestible dietary fiber consisting of glucomannan, calcium, potassium, phosphorus, iron, sodium, protein and water, and the content of the water is 3 to 10% by weight, and it is tasteless. The konjak powder-containing food product according to claim 1, which is odorless. 3. The konjak powder-containing food according to claim 1 or 2, wherein the konjak powder is mixed with starch as a raw material for cooking such as bread making, tempura, okonomiyaki, and pancake. 4. The sprinkled food according to claim 1 or 2, wherein the konjak powder is mixed with a sprinkling ingredient for cooked rice such as small fish or kelp and seasoned with a seasoning.
The konjak powder-containing food according to. 5. The konjak powder-containing food product according to claim 1 or 2, which is obtained by mixing the konjak powder with a pasty food material and kneading the mixture into a desired shape. 6. The food formed by mixing konjak powder with the above-mentioned paste food is a high-calorie food containing a large amount of sugar and fat such as chocolate, cheese, butter, ice cream, cake, cookie, pudding and jelly. The konjak powder-containing food product according to claim 5, which is 7. The food formed by mixing konjak powder with the above kneaded food is a kneaded food prepared by kneading with seafood kneaded food such as chikuwa, kamaboko, satsumaage or animal kneaded food. The konjak powder-containing food according to claim 5. 8. The konjak powder-containing food according to claim 1, wherein the food containing the konjak powder is a staple food such as udon, buckwheat, spaghetti, macaroni, bread and rice cake. 9. The konjak powder-containing food according to claim 1, which is a pasty food such as jam or cream that is mixed with other foodstuffs and applied to bread or the like. 10. The konjak powder-containing food according to claim 1, wherein the content of the konjak powder in the finished food is 1% by weight to 95% by weight.