JPH11169104A - Food material having high vegetable fiber content by utilizing konjak mannan - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a good vegetable fiber material for a food having useful for a healthy food for diet, a pet food or the like by washing konjak jerry (paste made from the starch of the devil's tongue) formed out of devil's tongue powder with water to neutralize the konjak jerry, drying the washed konjak jerry and forming the dried konjak jerry into powder. SOLUTION: This powdery konjak jerry is obtained by adding water to a devil's tongue powder, further adding an alkali to the devil's tongue powder with the added water, forming the devil's tongue powder with the added water and the alkali into a konjak jerry in a very fine filamentous shape or fine granular shape, bleaching the formed konjak jerry in a cold water at <=5 deg.C to remove the alkali and an organic acid so as not to remained, drying the bleached konjak jerry and pulverizing the dried konjak jerry preferably so as to have >=100 mesh grain size of the vegetable fiber.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention is to provide a new food material containing a large amount of dietary fiber using konjac mannan. More specifically, the present invention relates to a food material having a high dietary fiber content used for manufacturing health foods for diet, general foods, pet foods and the like.

[0002]

2. Description of the Related Art Konjac mannan is obtained by drying and pulverizing the rhizome of a plant belonging to the family Araceae.

[0003] Konjac mannan, add water to this,
It has been conventionally used as a raw material for producing konjac by adding an alkali (Ca (OH) ₂ or the like) with stirring and heating.

[0004] Konjac mannan, which has no nutritional value, is an indigestible polysaccharide and accounts for about 85% of konjac flour.
In recent years, the value of use as a high-dietary fiber food material has attracted attention.

Since konjac mannan is low in calories, it is used not only for konjac which is a cooking ingredient but also for various foods for dieting purposes.

Konjac mannan is used as a thickener and a binder in the production of various foods because it has the property of absorbing water when added and swelling to form glue.

[0007]

The property of konjac mannan that swells with water to form a glue is extremely strong, and even if it is used in a small amount, the viscosity and binding properties obtained are strong. Therefore, the amount of konjac mannan that can be blended is limited to a very small amount. In this case, the intake of dietary fiber is extremely small even if konjac mannan is blended.

[0008] Commercially available square konjac (average 2
It is said that the percentage of konjac mannan in about 50 g) is about 3%.
If you eat / 2, konjac mannan is about 7.5
g of dietary fiber (of which dietary fiber is equivalent to 6 g). If you try to consume the same amount of konjac mannan, for example, through a powdered instant drink such as soup,
7.5 g of konjac mannan blended into one serving of powdered instant drink swells with added hot water or water (generally 150 cc is used per serving) to give the same texture as konjac and is no longer a beverage It cannot be said.

[0009] In addition, in juices, coffees, soups and the like which are marketed in bottles or cans, when konjac mannan is blended for the purpose of ingesting dietary fiber, the resulting product becomes konjac. In order to avoid this, only a very small amount can be added, and konjac mannan itself cannot be said to be a suitable dietary fiber food material.

In consideration of such inconveniences, a technique has been developed in which konjac powder is first made from konjac powder, dried, powdered, and used as konjac powder in accordance with the prior art.

However, alkali (Ca (OH) ₂
Konjac produced by heating and heating, dried, crushed and used as a dietary fiber food material, residual alkali (Ca (OH) _2, etc.) complicates the process control in the food manufacturing process, Quality is not stable.

Further, konjac is neutralized or acidified with an organic acid such as citric acid and then dried and pulverized. However, as in the case of alkali, the process control in the production process of food etc. is complicated. In addition, there is a possibility that organic acid remains, and the quality is not stable.

In addition, konjac contains harmful substances such as trimethylamine and sulfur dioxide, and its content is regulated, and it is desired to remove these harmful substances.

[0014]

Means for Solving the Problems The inventor once produced konjac from konjac powder in accordance with a conventional method, then washed it with water without using an organic acid or the like until it became neutral. By drying and then pulverizing the obtained “powder konjac” as it is as a dietary fiber material for food, alkali (C
a (OH) ₂ etc.) It has been found that foods of stable process control and stable quality can be produced without fear of residual organic acids and residual organic acids, thereby leading to the present invention.

An object of the present invention is to provide konjac mannan in the form of high-quality "powder konjac".

Food forms having a high dietary fiber content to which "powder konjac" according to the present invention can be blended include bread, castella, western confectionery, Japanese confectionery, noodles, snacks, beverages, meat products, fishery products, processed rice products, and the like. is there.

The term "powder konjac" used in the present specification means that konjac mannan is produced from konjac powder once by a conventional method,
This is a konjac powder obtained by washing with water without using an organic acid or the like until it becomes neutral, drying it by various methods, and then pulverizing it.

[0018]

[Example] 18 liters of water was added to 500 g of konjac flour, and the mixture was boiled with stirring. After about 10 minutes, Ca (OH)
₂ was added 50 g, and stirred for several more minutes, extruded ultrafine filamentous konjac through perforated plate with a diameter of 1~2mm in hot water of approximately 950 ° C., or to produce a minimum granular konjac,
After leaving it for 30 to 60 minutes, it was sufficiently washed with cold running water of 5 ° C. or less for 5 hours. As a result, konjac approximately 18.
6 kg was obtained.

Next, using a freeze dryer,
After pre-freezing konjac at -20 ° C,
While maintaining the temperature at 0 ° C. and maintaining a vacuum of 10 ⁻² to 10 ⁻³ mmHg, the water in the konjac was sublimated and the konjac was dried. This gave about 550 g of konjac insoluble in lyophilized water.

Further, this was pulverized to obtain powdered konjac which passed through a 200-mesh sieve.

1 g of the powdered konjac thus obtained corresponds to about 0.9 g of konjac mannan.

[0022]

As described above, konjac is a highly alkaline food, and when it is dry-powdered and incorporated into the food as it is, the residual alkali (Ca (OH) _2, etc.) becomes a process in the process of producing the compounded food. Management is complicated and quality is not stable. In addition, when the acid is neutralized or acidified with citric acid or the like, there is a possibility that an organic acid remains and the quality is not stable. Ultra-fine, fine-grained konjac was washed with cold water only at 5 ° C or less, and the neutral konjac was dried and pulverized. "Powdered konjac" already lost the property of absorbing water and producing glue. It does not become viscous even when boiling water or water is poured, and is incorporated into food without any quantitative restrictions. Further, it does not contain sulfur dioxide, contains only trace amounts of trimethylamine, and is tasteless, odorless, and neutral, and does not restrict its blending into various foods. As a result, it becomes possible to ingest a large amount of dietary fiber from foods of high dietary fiber content with stable quality at low cost and in various forms of food.

 ──────────────────────────────────────────────────の Continuation of the front page (71) Applicant 598008972 600/1 MOO 11 SUKHAPIB ARN 8 ROAD NONGKHAR M SIRACHA CHOLBURI THAILAND (72) Inventor Slat Pattanawong Thailand Chonburi Sriracha Non-Chalm Sukapiham 8 Road 600 / Supapiban 8 Road 600 / Within Campany Limited

Claims (2)

[Claims] 1. A high dietary fiber content obtained by adding water to konjac powder, further adding alkali, producing konjac in the form of fine filaments or fine particles, and exposing it to cold water at 5 ° C. or lower. Insoluble food material with water. 2. The food material according to claim 1, wherein the dietary fiber is pulverized so as to be 100 mesh or more.