JPH11151077A - Nutritious drink and its preparation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a nutritious drink from guar embryo buds for effective utilization of the guar embryo buds which conventionally have been disposed as unused wastes. SOLUTION: Embryo buds separated from guar seeds are roasted at 200-300 deg.C until they are discolored and subsequently extracted with hot water of 5-20 times their weight for at least 1 minute. The objective drink is produced from the extract.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a nutritional beverage utilizing germ separated from guar seeds and a method for efficiently producing the same.

[0002]

BACKGROUND OF THE INVENTION Guar gum consists of β-D-mannose and α-
A polysaccharide composed of D-galactose, which is widely used as a natural paste in the food field. For example, ice cream, sherbet, pudding, etc.
It is used as a thickening / suspending agent in fruit juices, sauces, dressings, etc., and as a binding / binding / water retention agent in instant noodles, sausages, konjac, bread, kamaboko, etc.

This guar gum is a guar (Cymopsis tetragonolobu) which is a plant of the legume family.
The endosperm part of the seed of s) is dried and pulverized, and in this process, a seed coat, an germ and the like are obtained as by-products. Among these by-products, germs, in particular, are rich in nutrients such as proteins, fats and carbohydrates, but their use is limited to livestock feed only and most are discarded.

[0004]

SUMMARY OF THE INVENTION The present invention has been made for the purpose of effectively utilizing guar germ that has been discarded without being used.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies on the effective use of guar germ, and as a result, obtained by roasting guar germ at a certain temperature with hot water,
They have found that they are useful as nutritional drinks, and based on this finding, have completed the present invention.

That is, the present invention provides a nutritional beverage comprising a roasted guar germ hot water extract.

[0007] According to the present invention, the nutritional beverage is obtained by separating the germ part from guar seeds, roasting at a temperature of 200 to 300 ° C until discolored, and then adding at least 5 to 20 times by weight hot water. It can be manufactured by boiling and extracting for 1 minute, usually 1 to 20 minutes.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a germ separated from guar seed is used as a raw material. The origin of the guar seeds is not particularly limited, and may be seeds obtained from guar from any locality such as from India, Pakistan, and the United States.

In the present invention, first, germs separated from guar seeds are roasted. This roasting is performed so that the extraction is effectively performed in the next step and a good flavor is imparted to the extract. This roasting process is 200-300
The reaction is carried out at a temperature in the range of ° C. until the germ changes color. When the roasting temperature is lower than 200 ° C., the roasting is insufficient, and in the extraction treatment with hot water in the next step, nutrients are not sufficiently extracted, and the extract does not have good flavor, and If the temperature exceeds ℃, nutrients may be degraded, and the flavor of the extract is rather reduced. The roasting method is not particularly limited, and any conventionally known method such as a direct heating method or a hot air circulation method can be used.

Next, the roasted germ is extracted by boiling it in hot water of 5 to 20 times its weight for at least 1 minute, usually 1 to 20 minutes. This extraction may be carried out by boiling out of water, or by putting into hot water previously boiled to 80 to 100 ° C. and leaving it to stand or heating and boiling. If the extraction processing time is less than 1 minute, sufficient extraction is not performed, and if it is too long, the flavor is reduced and nutrients such as vitamins are decomposed, which is not preferable. This extraction processing time is usually 1 to 20 minutes, preferably 2 to 5 minutes. In addition, as the hot water used for this extraction processing,
Processing water containing not only pure water but also a suitable nutrient can be used.

After the extraction process is completed in this way,
By removing solids, the nutritional beverage of the present invention is obtained. There is no particular limitation on the method for removing the solid matter, and the solid matter may be removed by straining, or when the solid matter settles, it may be removed by decantation.

The nutritional beverage of the present invention thus obtained contains proteins, fats, and fats contained in guar germ.
It is rich in nutrients such as carbohydrates, vitamins, and minerals, and can be enjoyed as it is, or diluted or concentrated, like ordinary green tea and black tea.

[0013] The nutritional beverage of the present invention exhibits good flavor by itself, but if desired, various vitamins and minerals, granulated sugar, glucose, fructose, dextrin, cyclodextrin, sodium chloride, sodium glutamate, citric acid, Flavoring substances such as sodium citrate, ascorbic acid, citrus juice, orange flavor, grapefruit flavor and the like, and flavor substances can also be added as appropriate.

The form of the beverage is not particularly limited. For example, it can be provided as a sports beverage, a fruit juice beverage, a lactic acid beverage, a carbonated beverage, an alcoholic beverage, etc. in addition to a general nutritional beverage. Furthermore, the nutritional beverage of the present invention is also suitable for processing various foods, for example, foods using flour such as cookies, biscuits, breads, pasta, cakes, or cooked rice.

[0015]

According to the present invention, it is possible to easily produce a low-cost nutrient beverage having a good flavor by using guar germ which has been left unused until now.

[0016]

Next, the present invention will be described in more detail by way of examples.

Example 1 Embryos separated from guar seeds were washed with water, dried to remove water, and dried. Next, the dried germ was roasted on a frying pan at about 200 to 250 ° C. for about 4 minutes until the color changed. Next, 100 g of this roasted germ was added to boiling water 5
After adding to 00 ml and boiling for 15 minutes, the mixture was filtered through a stainless steel wire mesh (30 mesh) to prepare a concentrated beverage. This beverage is diluted 3 times with boiling water, divided into 5 equal portions, poured into cups, cooled in a refrigerator and cooled to about 5 ° C, and given to 5 adult boys and 5 adult girls to drink and evaluate taste and aroma. I was asked to. Table 1 shows the results.

[0018]

[Table 1]

Example 2 The components contained in the concentrated beverage obtained in Example 1 were analyzed. Table 2 shows the results.

[0020]

[Table 2]

As can be seen from the table, the beverage of the present invention contains minerals such as magnesium and calcium and vitamins such as thiamine and riboflavin, in addition to nutrients such as protein and carbohydrate. . This indicates that the nutritional beverage of the present invention has a composition that sufficiently serves as a nutrient source.

REFERENCE EXAMPLE The average change in body weight when 28 rats were bred for 28 days as group A, 5 rats given 50% by weight of the regular feed replaced with guar germ, and 5 rats given the regular feed alone. It is shown in Table 3.

[0023]

[Table 3]

From this table, it can be seen that guar germ itself is not toxic and does not cause any health problems when ingested by itself.

Claims (2)

[Claims] 1. A nutritional beverage comprising a hot water extract of roasted guar germ. 2. The method of claim 1, wherein the germ portion is separated from the guar seed.
A method for producing a nutritional beverage, comprising roasting at a temperature of 00 to 300 ° C. until the color changes, and extracting the same in hot water of 5 to 20 times weight for at least 1 minute.