JPS59198948A - Food for staple food additive consisting essentially of glycomannan - Google Patents

Abstract

PURPOSE:The titled food for staple food additives, obtained by adding a very small amount of a glutamate, citric acid and agar flour in a given proportion to glycomannan flour extracted from a KONJAK (devil's-tongue) root, and effective for increasing the intake of edible fibers and preventing obesity by the low calorie, etc. CONSTITUTION:A food for staple food additive, obtained by adding a very small amount of a glutamate, e.g. sodium glutamate, and citric acid flour and agar in an amount corresponding to about (1/6) of the total amount to the above- mentioned glycomannan flour extracted from a KONJAK (devil's-tongue) root, and consisting essentially of the glycomannan. The additive food in an adequate amount is respectively used by mixing in rice in cooking or in raw materials for bread or noodles. The use of the additive food for daily diet exhibits the above-mentioned effect and is effective for preventing adult diseases, etc. by the effect in removal of cholesterol.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention a Mui, Pan and A! This is a quality product VC for adding to staple foods containing glucomannan as a main ingredient, which is intended to be mixed into staple foods such as glutinous foods and constantly ingesting good glucomannan fiber (organic delicacy).

In recent years, due to the spread of advanced and bright-type lifestyles in Europe and the United States, the number of 1-year-olds has increased, resulting in a significant lack of dietary fiber intake, resulting in constipation associated with constipation, porcelain cancer, pancreatic pressure, heartburn, and first urination. In order to expel this 7" L-dera disease, I went to Nihon City's Ayuu 7d Kuro 2 and added dietary fiber from wild rice, fruits, and seaweed temples. The intake of AfJ is encouraged, contains a large amount of dietary fiber, is low in calories, and has the effect of removing cholesterol-IV.
Glucomannan, a product of M-imo, is quite popular in rice, but it has a unique taste and is difficult to drink because it is a thick liquid, and there is a lot of resistance to using it, so it does not last long. Therefore, it was only used by some people as a king to reduce his salary and as a prize for prostitutes.

The present invention uses a food containing glucomannan powder, which is the main active ingredient extracted from soybeans, in a daily diet of 8 days by mixing it with a staple food such as linden, bread, or bread. A staple food additive whose main ingredient is glucomannan, which promotes increased intake of dietary fiber, prevention of fattening due to anti-calories (beauty effect), and prevention of adult diseases due to its cholesterol-enhancing effect.
It provides good N3, and its composition is explained by adding 8 µl of glucomannan powder extracted from sweet potato, glutamate monosodium, etc., and 8 μl of tamin salt and citric acid powder to form a co-added food. This defense is based on the fact that when wood is ground into this additive prize, Sukuoka is mixed into the raw materials for bread, machi, etc.

In other words, glucomannan is tasteless and odorless.
I can't help but feel that it has a strong taste, so I added citric acid and a small amount of glutamic acid to give it a hidden taste, and added agar powder to make it more compatible with rice, bread, and other types of food. At the same time, the addition of citric acid from Hitobin gives it a refreshing taste and prevents it from coagulating due to alkali.

As described above, by adding the food additives of the present invention to the raw materials for cooking rice, making bread and mA cheeks, and using them for everyday tasks, the intake of Aimonotai 4Ten can be increased. It has an excellent effect on reducing the incidence of adult diseases due to the negative half of the highly civilized type, and stopping the Japanese people from becoming obsessed with rice.

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Claims (1)

[Claims] Tao Xiang - Glucomannan powder extracted from potatoes is added with glugmic acid and citric acid, and the main ingredient is glucomannan, which is made from boiled agar of about 100 degrees and has a total amount of VC1. Attachment 7) IIJ'B accessories.