TWI641321B - Processed konjac food or drink having blood glucose increase suppressing effect - Google Patents

Abstract

The present invention provides a Konjac processed food having the effect of suppressing the rise of blood sugar level.

The processed food of konjac of the present invention contains konjac and rare sugars with a pH in the range of 2.5 to 7.4 as effective ingredients, and can ingest the daily consumption of rare sugars used to inhibit the rise of blood sugar level from 0.3 to 50 g / day. The effect of increasing the value is shaped as square, filament, pellet, grain or plate. With one ingestion, the effect of suppressing the rise in blood sugar level can last more than one day. For example, by making processed food of Konjac with rare sugar added, there are no barriers to eating and drinking, which is in line with consumer preferences, so it is easy to take for a long time and can maintain the effect of suppressing the rise of blood sugar for a long time.

Description

Konjac processed foods and beverages with the effect of suppressing the rise of blood sugar level

The present invention relates to a Konjac processed food and drink product having an effect of suppressing the rise of blood sugar level, and by combining Konjac and rare sugar with a characteristic physiologically active substance, a novel functional food capable of exerting full functionality is provided to promote health .

At present, in Japan, there are many people with diabetes or people who are strongly suspected of having diabetes, and so-called obesity. These conditions are called "metabolic syndrome". Among them, cerebrovascular disorders are particularly prone to be considered as risk factors. In particular, hyperglycemia, hyperlipidemia, and hyperuricemia without abnormal examination values or symptoms are particularly dangerous, and countermeasures are urgently needed. For the purpose of preventing these diseases, the demand for various health foods, including foods for specific health uses, is on the rise, and the physiological functions of foods are regaining attention. In particular, it is known that dietary fiber has a physiological effect centered on the effect of bowel adjustment and the effect of suppressing the rise of blood glucose after eating, and is often used as a material for improving food functions. In addition, rare sugars have attracted attention as substances that have physiological activity and do not interfere with the function of food taste, texture, flavor, etc. even when added to foods. Among rare sugars, especially D-aloxone Sugar has been reported to have low-calorie, blood sugar-improving, and arteriosclerosis-improving effects. Therefore, it is expected to be used as a preventive material for lifestyle-related diseases and as an agent for improving body functions. However, reports on biological functions in cases where these are used in combination are rare.

As the improvement of biological functions caused by dietary fiber, for example, proposals include: A Jerusalem artichoke konjac, which is based on the premise of the improvement and prevention of diabetes and lifestyle habits. It is obtained by adding inulin of raw artichoke called natural insulin to konjac fine powder rich in glucose mannan dietary fiber. It can be expected to have the synergistic effect of suppressing the increase in blood sugar level and has the versatility of conditioning (Patent Document 1); a nutritional supplement food characterized in that a concentrated component of coconut water and / or coconut is blended with dried Konjac Powder (Patent Document 2); a method for producing Konjac jelly, in which glucomannan is dissolved in water, the obtained solution is filled into a container, and the solution contained in the container is gelled, It is characterized by dissolving tofu dregs together with glucomannan in water (Patent Document 3); a manufacturing method of Konjac, characterized by dissolving konjac glucose mannan in water to make it sol-soluble After adding water-soluble konjac glucomannan mannan to the tackifying polysaccharides and other additives for stirring and mixing, the solized konjac glucomannan mannans mixed with the viscosifying polysaccharides and additives are cooled and gelled , Manufacturing Konjac products that are sol-gelated in the body when eaten (Patent Document 4).

On the other hand, rare sugars have attracted attention in recent years and can also be used as a sweetener with a physiological role. Sugar has been reported to have low calories, improve blood sugar levels, and improve arteriosclerosis. It is expected to be used as a preventive material for lifestyle-related diseases and as an agent for improving body functions.

For example, there has been proposed a composition of carbohydrates and / or carbohydrates containing D-psicose and / or derivatives thereof. Compared with carbohydrates and / or carbohydrates taken alone, the blood glucose level after ingestion Is inhibited from rapid rise (Patent Documents 5 and 6); as a composition having the effect of suppressing a rapid rise in blood sugar when carbohydrates and / or sugars are ingested, it contains D-allose to suppress blood sugar when carbohydrates and / or sugars are ingested A composition with a sharp increase in value (Patent Document 7); in a functional improvement composition containing dietary fiber, and rare sugar as an active ingredient, liver function, blood sugar level, serum lipid value, weight gain, and visceral fat accumulation, contains a group 1% by weight or more of dietary fiber in the whole product, containing 2% or more by weight of the whole composition of rare sugar and / or its derivatives, using D-aloxulose and / or its derivatives as the rare sugar, using water-soluble Sexual dietary fiber is indigestible dextrin as dietary fiber (Patent Document 8).

[Prior Technical Literature] [Patent Literature]

Patent Document 1: Japanese Patent Laid-Open No. 2011-130776

Patent Document 2: Japanese Patent Laid-Open No. 2008-237058

Patent Document 3: Japanese Patent Laid-Open No. 2002-204662

Patent Document 4: Japanese Patent Laid-Open No. 08-131096

Patent Document 5: Japanese Patent Laid-Open No. 2005-213227

Patent Literature 6: WO2006 / 101118

Patent Document 7: Japanese Patent No. 5116072

Patent Document 8: Japanese Patent Laid-Open No. 2010-18528

Patent Document 9: Japanese Patent Application No. 2013-17033

Patent Literature 10: WO2008 / 142860

Patent Document 11: Japanese Patent No. 3829211

Patent Document 12: Japanese Patent No. 3840511

Patent Document 13: Japanese Patent No. 3905830

Patent Document 14: Japanese Patent No. 4822541

Patent Literature 15: Japanese Patent Laid-Open No. 2008-289408

Diabetes patients in Japan are now said to have reached 8 million people, including interdisciplinary In the field, there are said to be 22 million people. According to the conventional knowledge, Konjac mannan (Konjac) is expected to be a food that can lower the blood sugar level. For example, in Patent Document 2, a rat fed daily with a feed supplemented with the nutritional supplementary food confirmed that the acetylcholine in the brain increased significantly, thereby obtaining the low calorie content of the nutritional supplementary food. The conclusion of balanced nutrition has the effect of lowering blood sugar level, showing blood pressure lowering effect, and providing satiety. In Patent Document 4, the case after using this Konjac product for 2 months, according to one person's data, the following conclusion was obtained: a large amount of viscous water-soluble dietary fiber is formed, which acts in the body and can exert inhibition of blood cholesterol Or functions such as an increase in blood sugar level. However, there is no clinical trial data to prove that Konjac is a food that can lower blood sugar levels.

In addition, when konjac mannan is eaten together with other physiological activities, the powder of the two is mixed to form a powder state or the two are mixed to form a shaped body by the gelation of konjac mannan . In this way, in order to produce a form that can be eaten as such a bio-function-improving food, many complicated operations are required.

In addition, in order to make foods that can be easily and easily consumed by anyone, it is proposed to be made into jelly or added to confectionery, etc. However, as a food that can be easily and continuously consumed for a long time, it cannot be ordered People are satisfied.

On the other hand, it is known that rare sugars have the effect of lowering the blood sugar level and are taken together with dietary fiber, but as dietary fiber, specifically only indigestible dextrins are known. There is no proposal to improve the easy intake form.

In addition, for pure D-psicose which is one of rare sugars, it is applied for food for specific health care based on the effect of suppressing the rise of blood sugar level. Zero-calorie artificial sweeteners usually have problems in the direction of taste, but D-aloxone sugar-based natural sweeteners with good taste, zero calories, and functionality are therefore suitable if they can be easily used. The sweet taste of diabetics will be great news for them and will also help solve social problems.

The inventors of the present invention have found a form of food that can continue to function for a long period of time by combining konjac (konjac mannan) and rare sugars particularly in dietary fiber belonging to a component having an effect of reducing blood sugar level. After repeated research and development, it was found that the combination of desalinated konjac (neutralized konjac, konjac with a pH in the range of 2.5 to 7.4) and rare sugar is promising. In healthy people, after ingesting starch or sucrose, the blood glucose value reaches its maximum after about 15 minutes in the arteries, and reaches its maximum value after about 30 minutes in the vein, and then gradually returns to the normal value. An object of the present invention is to provide a Konjac processed food or drink, which can suppress the abnormal increase in plasma glucose concentration by simply eating the Konjac containing rare sugar and eating. An object of the present invention is to provide a konjac processed food and drink having an effect of suppressing an increase in blood sugar level, characterized in that it provides various forms of konjac processed food and drink obtained by combining alkalescent konjac and rare sugar.

More specifically, an object of the present invention is to provide a konjac shaped product to which rare sugar is added, such as konjac for salad, konjac flakes konjac, caviar konjac, and the like used in konjac salad, pickled tuna rice.

The gist of the present invention lies in the Konjac processed foods and beverages of the following (1) to (11) which have the effect of suppressing the increase in blood sugar level.

(1) A konjac processed food and drink product having an effect of suppressing an increase in blood sugar level, is a konjac processed food shaped into a square, a filament, a pellet, a granule, or a plate, and contains a pH in the range of 2.5 to 7.4 Konjac and rare sugar as active ingredients.

(2) The Konjac processed foods and beverages having the effect of suppressing the increase in blood glucose level as described in (1) above, wherein the shaped Konjac is mixed with an acidic material that can neutralize at least the amount of alkali contained in the Konjac by mixing Manufactured by heat treatment.

(3) The Konjac processed food and drink product having the effect of suppressing the rise in blood glucose level as described in (2) above, Among them, the acidic material system contains one or more kinds selected from the group consisting of seasonings, thickening substances, fruit juices, puree, fruit paste, and vegetable paste obtained by crushing and filtering fruits and / or vegetables.

(4) Konjac processed foods and beverages having the effect of suppressing the increase in blood sugar level as described in (2) or (3) above, wherein the acidic material contains 1 selected from gluconic acid, citric acid and lactic acid neutralized with alkali More than one kind of sour taste.

(5) Konjac processed foods and beverages having the effect of suppressing the increase in blood glucose level as described in any one of (1) to (4) above, which contain Konjac and rare sugars having a pH in the range of 2.5 to 7.4 as active ingredients Konjac is a kind of colored tuna that is shaped into a certain shape and added with rare sugar. It is a monochromatic salad or a combination of two or more different colors. It is a tuna-like fish that is made of konjac soaked with rare sugar. Slice konjac or konjac with rare sugar added to it like caviar.

(6) Konjac processed foods and beverages having the effect of suppressing the increase in blood sugar level according to any one of the above items (1) to (5), wherein the rare sugar is D-alloxanose and / or D-allose .

(7) Konjac processed foods and beverages having the effect of suppressing the increase in blood glucose level as described in (6) above, wherein D-psicose is D-psicose and / or its derivatives, D-psicose The derivatives are selected from the group consisting of sugar alcohols obtained by changing the aldehyde group of D-psicose to alcohol groups, uronic acid obtained by oxidizing the alcohol group of D-psicose, and those with D-psicose D-psicose derivatives in amino sugars obtained by substitution of alcohol groups with NH ₂ groups.

(8) Konjac processed foods and beverages having the effect of suppressing the increase in blood glucose level as described in (6) or (7) above, wherein D-allose is D-allose and / or its derivatives, D-allox The sugar derivative is a sugar alcohol selected from an aldehyde group of D-allose to an alcohol group, a uronic acid obtained by oxidizing the alcohol group of D-allose, and an alcohol group with D-allose D-allose derivative in amino sugars substituted by NH ₂ groups.

(9) Konjac which has the effect of suppressing the rise of blood glucose as described in any one of the above items (1) to (8) Processed foods and drinks, among them, the daily consumption of konjac processed foods is 0.3-50g / day, and it is taken together with konjac to suppress the rise of blood sugar level.

(10) The konjac processed food and drink product having the effect of suppressing the increase in blood glucose level according to any one of the above items (1) to (9), which is used to contain konjac 40 to 95% by weight relative to the entire food and beverage product and Those in the form of 0.1 to 10.0% by weight of rare sugar, who take a daily dose of rare sugar together with Konjac.

(11) Konjac processed foods and beverages having the effect of inhibiting the rise in blood sugar level as described in any one of (1) to (10) above, which are used for daily intake of rare sugar together with Konjac more than once a day Dosage.

In addition, the gist of the present invention is directed to a food and beverage packaged in a container, which contains the processed konjac processed food and beverage having the following effects (12) and (13) having an effect of suppressing an increase in blood sugar level.

(12) A food and beverage packaged in a container, containing a processed Kombucha food and beverage having the effect of suppressing an increase in blood glucose level according to any one of the above items (1) to (11)

(13) The food and beverage in containers as described in (12) above, which contains 0.3 to 50 g of rare sugar, which is a daily intake required, together with Konjac.

The present invention can obtain the following effects. The processed konjac food and beverage of the present invention, by combining the neutralized konjac and rare sugar, exerts an unpredictable effect of suppressing abnormal rise in plasma glucose concentration by a single component, and can provide prevention and prevention for diabetes patients again The biological functions useful for treatment can be improved with food and drink. The konjac processed food and beverage line obtained by combining the neutralized konjac and rare sugar can be provided in various forms.

In addition, the processed konjac processed foods and beverages obtained by combining the neutralized konjac and rare sugars of the present invention are easy to impart changes in flavor, flavor, etc., so that they do not bother the diners. Generally speaking, in order to exert their effects, health foods need to be continuously taken for a long time The konjac processed foods and beverages obtained by combining alkalescent konjac and rare sugars of the present invention are suitable for such long-term intake.

In more detail, the Konjac processed food and drink of the present invention can obtain the following effects. (1) Konjac processed foods and beverages obtained by combining Konjac and rare sugar can obtain the effect of suppressing the increase in blood sugar level. (2) The effect of suppressing the rise of blood sugar level lasts for about one day after ingestion. (3) Konjac processed foods and beverages obtained by combining Konjac with rare sugar can change its flavor, texture, etc. relatively freely, so it can respond to various preferences. (4) Since it can be adapted to the preferences of each dieter, it is possible to continue long-term ingestion without annoying the dieter. (5) It is useful for the prevention or treatment of diseases such as diabetic patients whose blood sugar level rises.

In addition, examples of the processed konjac food of the present invention include, for example, konjac for salad, konjac slices used in pickled tuna rice bowl, konjac like caviar, and konjac like caviar. Granular example. These konjac shaped products can impart the taste and texture corresponding to their respective uses, and can exert the aforementioned physiological effects.

Fig. 1 shows the test results of actually verifying the effect of suppressing the increase in blood sugar level caused by a smoothie-type food and beverage product containing fine granular Konjac and rare sugar.

FIG. 2 shows the test result described in FIG. 1 corrected to a value of 0 minutes.

Fig. 3 shows the appearance of a container in which konjac for salad of different colors is stored.

Fig. 4 shows the appearance of a container in which konjac for pickled tuna rice bowl is stored.

FIG. 5 shows the cross-sectional shape of Konjac for pickled tuna rice bowl.

Fig. 6 shows the appearance of a container that contains caviar-like Konjac particles.

The present invention relates to an extract containing Konjac and rare sugar with a pH in the range of 2.5 to 7.4 as an active ingredient. In order to suppress the increase in blood sugar level, the daily dosage of the rare sugar is 0.3 to 50 g / day. Konjac processed foods and beverages with effects; it can exert superior physiological activity than Konjac or rare sugar alone. The superior physiological activity is confirmed by the fruit and vegetable smoothie-type food and beverage that has the effect of suppressing the increase in blood sugar level, characterized by containing fine particles of Konjac and rare sugar (Patent Document 9). The processed foods and drinks of Konjac other than products can also exert more superior physiological activity than Konjac or rare sugar alone, thus completing the present invention. The konjac processed food and drink of the present invention relates to an excellent food and drink that can prevent lifestyle diseases such as diabetes. The processed konjac food and beverage of the present invention does not cause any hindrance to the diet and can be subjected to various flavorings, so it is easy to continue to ingest konjac and rare sugar for a long time, which is useful for the prevention and treatment of lifestyle habits.

In addition, as the processed food of the present invention, konjac containing rare sugar can be formed into a plate shape or a granular shape and used. For example, a plate-shaped or granular konjac shaped product to be added to a vegetable salad, a konjac shaped product like sliced tuna used in pickled tuna rice bowl, etc., or a konjac shaped product like caviar granules, etc.

Hereinafter, in describing the present invention, glucomannan, konjac mannan, and konjac are used as synonyms. The present invention can obtain predetermined effects by using substances included in these terms.

The processed Konjac food, which is the object of the present invention, contains Konjac and rare sugars having a pH in the range of 2.5 to 7.4 as active ingredients, and is a shaped Konjac processed food other than vegetable and fruit smoothie foods and beverages. It is square, filiform, pill-shaped, granular, or plate-shaped without coloring or with coloring. For example, it can be shaped into a certain shape, and the colored konjac with rare sugar added is packaged in a single color or a combination of two or more different colors. Of soaking the rare sugar to the internal pH at Tuna-like slices of Konjac in the range of 2.5 to 7.4, or Konjac with rare sugar added in the range of 2.5 to 7.4 with a pH of 2.5 to 7.4.

In the present invention, although a fruit and vegetable smoothie-type food and beverage that has demonstrated excellent physiological activity as a processed Konjac processed food and drink is described as an example, regarding the content of rare sugars and intake of rare sugar related to processed Konjac processed food and drink The effect of suppressing the increase in blood sugar level, the step of neutralizing konjac, the heating conditions, and other materials used in the production are also common to the processed food of konjac that is the object of the present invention.

〔Fruit and Fruit Smoothie Food and Drink〕

Smoothie has always been loved by young people. It is a thick fruit drink obtained by completely crushing fresh fruits. The fruit and vegetable smoothie-type food and beverage of the present invention utilizes fine-grained konjac, concentrated fruit juice, thickener, ground or pulverized fruit of fruit, etc. in order to produce a new form of fruit and vegetable smoothie using fine-grained konjac Seasoning, made into a fruit and vegetable smoothie with a sticky, fruity flavor paste.

This vegetable and fruit smoothie food and beverage can be used as a diet food and mixed with an equal amount of water or milk to eat with a spoon, or diluted to drink with a straw, and can be made into a frozen form. This vegetable and fruit smoothie diet is delicious, good-looking, and has a fruity taste, especially fullness, so its effect is particularly superior in exerting any function, and it can also be used as a dietary product that helps to lose weight. Processed products.

For example, the vegetable and fruit smoothie of the present invention is manufactured by mixing sugar, concentrated fruit juice, thickener, ground or pulverized fruit of fruit, or other seasonings with fine granular konjac and heating them. By using concentrated fruit juices or various seasonings such as blueberry flavor, strawberry flavor, apple flavor, etc., it is possible to produce varied fruit and vegetable smoothies. In addition, by adjusting the particle size and amount of fine-grained Konjac, it can be tasted Wait for food to give change. The vegetable and fruit smoothie-type food and beverage of the present invention contains fine-grained konjac and rare sugar that are neutralized or not neutralized.

〔Content of fine granular Konjac and rare sugar〕

The neutralized fine granular konjac contained in the vegetable and fruit smoothie-type food and beverage of the present invention preferably imparts the same eating sensation as the crushed fruit in the conventional vegetable and fruit smoothie, and exerts the effect of lowering blood sugar level The range is included in the food and drink, and preferably exists in a proportion of 40 to 95% by weight of the entire food and drink. When the content exceeds the upper limit, the inherent viscosity or texture of the vegetable and fruit smoothies is lost; when the content is lower than the lower limit, not only the inherent characteristics of the vegetable and fruit smoothies cannot be exhibited, but also the effect of lowering blood sugar levels The effect is reduced. More preferably, the range of 50 to 85% by weight is more effective for exerting the feeling of being a vegetable and fruit smoothie and lowering the blood sugar level.

In addition, by setting the fine-grained Konjac in the range of 0.1 to 3.0 mm, the effect as a smoothie of vegetables and fruits and the reduction of blood sugar level can be exerted. When the particle size is larger than the upper limit, the mouthfeel or the swallowing sensation is reduced, and it cannot be called a fruit and vegetable smoothie, and there are difficulties in drinking. In addition, when the particle size is less than the lower limit, it will be in the same thin state as juices, milk, etc. More preferably, the fine granular Konjac is in the range of 0.1 to 2.0 mm.

Examples of the rare sugars include D-psicose and D-psicose, and the content of the rare sugars in the fruit and vegetable smoothie food and beverage is preferably in the range of 0.1 to 50.0% by weight. When the content is greater than the upper limit, the effect of suppressing the increase in blood glucose level cannot be expected to be further improved, and it is also economically unfavorable. More preferably, the rare sugar content range is 0.1 to 10.0% by weight.

〔Rare sugar intake〕

The dose of D-allose and / or its derivatives, and / or D-alloxulose and / or its derivatives, when administered orally, is considered as D-A Lupulose is preferably ingested 0.3 to 50g a day, but can also be appropriately increased or decreased according to age and symptoms. When ingested in combination with Konjac, the effect of suppressing the rise in blood sugar level continues for about one day after ingestion. The above-mentioned daily amount of rare sugar is in a form combined with konjac, ingested once a day, or divided into two or three times a day at appropriate intervals to ingest the daily amount of rare sugar.

[Example of the effect of suppressing the increase in blood sugar level of the vegetable and fruit smoothie food and beverage of the present invention]

In order to actually verify the effect of suppressing the increase in blood sugar level of the fruit and vegetable smoothie food and beverage of the present invention, an experiment was conducted. The following five kinds of samples were prepared. Seven healthy people drank glucose after drinking this, and the blood glucose values at 30 minutes, 60 minutes, and 120 minutes were measured.

(A) Glucose load test on fasting, (B) Samples containing rare sugar, (C) Samples containing fine granular Konjac and rare sugar, (D) Samples containing large amount of fine granular Konjac, (E) Small amounts of fine Sample of granular konjac.

The average value of the measurement data was calculated, and the measurement result is shown in FIG. 1. As can be seen from the test results shown in FIG. 1, by drinking Konjac, the rise in blood sugar level in the glucose load test is suppressed, but by drinking rare sugar at the same time, it is possible to obtain an excellent effect of suppressing the rise in blood sugar level that cannot be obtained alone . That is, it has been practically verified that the fruit and vegetable smoothie-type food and beverage containing fine granular Konjac and rare sugar of the present invention has an excellent effect of suppressing the increase in blood sugar level.

The present invention relates to diseases that require saving of poor insulin, improving insulin sensitivity, and inhibiting hyperglycemia, improving symptoms by suppressing abnormal increase in plasma glucose concentration (glycemic value) within a day, or preventing the onset of, for example, diabetes, potential Foods and healthy foods for the prevention and treatment of diabetes, obesity, hyperlipidemia, arteriosclerosis, etc.

The food and beverage and healthy food and beverage of the present invention are characterized by containing neutralized konjac processed food and rare sugars and / or derivatives thereof as active ingredients.

〔Manufacture of fine granular Konjac〕

When producing fine granular Konjac, a shaped body produced by a usual method can be used. For example, after mixing Konjac powder in cold or warm water and stirring to make a paste, it is gelled with alkali (calcium hydroxide) to obtain the usual silky or plate-like alkali Konjac (pH12.0), The alkali konjac is ground or broken to produce fine granular konjac. The concentration of konjac powder is about 2 to 4%. In this case, cassava starch, etc. can be added especially for the purpose of improving physical properties, or coloring agents such as yellow, red, and green can be added to color the molded body. It can also be used Konjac after dealkali.

The gel-like shaped body can be miniaturized using a crusher such as a hammer mill or a flash mill, and further reduced using a high-pressure homogenizer. In addition, a perforated plate with a plurality of forming holes can be used, and it can be simultaneously extruded into a hot water tank from the perforated plate provided at the discharge port of the kneading device to 15 to 60 in the same way as the formation of konjac wire or silky konjac, etc. The strip-shaped linear bodies are solidified by ripening and then finely crushed in a pulverizer. The surface state of the product changes according to the manufacturing method of fine granular Konjac.

[Length or particle size of fine granular Konjac]

The length or particle size of the fine-grained Konjac can be appropriately selected according to its application, and fine-grained Konjac can be used in the range of 3 mm or less, preferably 0.1 mm to 2.0 mm, and the shape thereof can be, for example, cylindrical, square columnar, or plate-shaped , Spherical, granular with uneven surface, etc. Since the particle size of the ground product that does not feel the presence of particulate matter when mixed with food is about 90 μm or less, it is preferably 100 μm or more. The size of the grinding particles can be made by the degree of grinding treatment, and the particle size can also be determined by the running time of the grinding machine.

〔Kujian neutralization procedure〕

The fine granular Konjac of the present invention can be used in a state containing an alkali component, but it is preferable to neutralize the alkali component contained before reuse. Konjac is made of Konjac or Konjac fine powder as a raw material and solidified with alkali such as calcium hydroxide or alkaline water. The pH of Konjac is usually 10-12. The material obtained by solidification is usually Konjac after reshaping, and the shape is generally square, silk, pellet, granular or plate-like, which is uncolored or colored. Substances without coloration are roughly divided into white kombu which does not use seaweed powder, and black kombu that is colored with seaweed powder. The colored Konjac is mixed with oily natural pigments that are not easily dissolved into the seasoning liquid. For example, as natural pigments that do not dissolve into water and seasoning liquids from Konjac, there are yellow (carotene), red (sweet pepper), black (squid ink), blue (gardenia), and / or Green (Calendula, Gardenia) and colored Konjac in various colors.

Konjac is preferably neutralized to pH 2.5 to 7.4. It is used to neutralize the amount of acid required in the alkali in Konjac. It is to grind the Konjac with a given weight with a homogenizer, and mix it to at least neutralize the fine-grained Konjac. For the acidic material with the amount of the alkaline component, at this time, the organic acid is added, and it is determined by measuring the amount of acid required to neutralize to pH 2.6 to 7.4. As the organic acid, food additives such as acetic acid, citric acid, lactic acid, malic acid, and gluconic acid are mainly used. Preferably, acidic components contained in other ingredients such as seasonings and fruit juices are also considered. In order to be able to circulate at room temperature, acid is added to make the product pH reach 2.5 ~ 7.0, preferably 5.0 ~ 4.0, and heat sterilization is performed at 85 ° C for 30 ~ 60 minutes, for example. In order to circulate in the form of refrigeration, ice temperature preservation or freezing, the pH can be adjusted to 7.4, but based on the management of the product after reaching the consumer, the pH is preferably adjusted to 2.5 ~ 7.0.

The neutralization step of the fine granular Konjac using acidic components can be carried out in a container, and then the neutralized product can be carried out in a separate packaging container. However, the fine granular Konjac, organic acid, seasoning , Juice, etc. are sealed in individual packaging containers and neutralized. In addition, you can also use the fine granular Konjac After the food materials are stored in individual packaging containers that are versatile, they are neutralized in the heat sterilization step. The material of the filled packaging container is made of plastic which is more heat-resistant and fragrance-preserving than glass, rigid containers or flexible laminated bags, and high-pressure sterilization bags are highly efficient in terms of operability . The heat treatment after packaging is for the purpose of quickly neutralizing and removing the konjac alkali, and to accelerate the penetration of the seasoning ingredients into the konjac, while sterilizing harmful bacteria.

〔Heating conditions〕

The produced particulate Konjac is used after heat sterilization. Depending on the heat treatment conditions, the Konjac may be softened and rubberized. This phenomenon is related to the pH of the seasoned Konjac. Considering the optimal heating conditions for food feeling and preservation, the relationship between pH 3.5 ~ 6.0 is 50 ~ 95 ° C and pH 6.0 ~ 9.0 is 100 ~ 120 ° C, and the usual processing time is 60 Within minutes. In this heat treatment, although it varies depending on the shape of Konjac, at the end, the seasoning liquid component sufficiently penetrates into Konjac to be seasoned, and at the end of the heating step, the fine granular Konjac is neutralized to a predetermined pH.

[Other materials used in the manufacture of vegetable and fruit smoothie foods and beverages]

When manufacturing the fruit and vegetable smoothie food and beverage of the present invention, acidic materials, thickeners, etc. are suitably used.

The acidic material contains one or more kinds selected from seasonings, thickening substances, fruit juices, puree, fruit paste, vegetable paste obtained by crushing and filtering fruits and / or vegetables, as long as the pH value is adjusted so that at least It is sufficient to neutralize the alkali component of fine granular Konjac. The acidic material has a sense of taste, and can be used to complete the ingredients while retaining the original taste, color, taste, and aroma of vegetables in the rapid mixing with the characteristics of different tastes with the taste of grated mud. In addition, it is possible to produce puree and fruit obtained by crushing and filtering fruits and / or vegetables The original taste of solid paste and vegetable paste.

The thickening substance is not particularly limited as long as it is a viscous substance for food, and examples include natural rubber components and thickening polysaccharides as well-known food additives represented by natural polysaccharides such as starch and seaweed components. Pectin is widely used in low pH foods. The types of pectin are roughly divided into high-methoxyl pectin and low-methoxyl pectin, which are used according to their viscosity and gelation characteristics. As a thickening substance using a fine granular Konjac jam, it is preferable not to use high-methoxy pectin but to use low-methoxy pectin. In addition, specifically, xanthan gum, tamarind pectin, guar gum, tara gum, tara gum, locust bean gum, carrageenan, and the like can be used.

By changing the length, grain shape or particle size of the fine granular Konjac, the flesh and peel of the fruit can also be expressed. Therefore, part or all of the natural material can be replaced with fine Konjac particles. In addition, the food texture also changes depending on the type of additives used. For example, when researching the use of fine granular Konjac, concentrated fruit juice, the type and quality of concentrated fruit juice, and the type and amount of thickener, the best viscosity quality can be determined. The viscous quality includes a complex combination of physical properties centered on viscoelasticity. Therefore, it is difficult to quantify it. Even with special equipment such as a viscometer, rheometer, and consistency tester, it is difficult to obtain the best value. value. When deciding the best sticky quality, the result has to be determined by the human five senses based on sensory experiments to determine the best result. Concentrated juices can be exemplified by the use of strawberries, blueberries, melons, etc.

As the seasoning liquid, acetic acid, granulated sugar, sorbitol, table salt, sodium glutamate, calcium lactate, beef extract, concentrated soy sauce, etc., as long as it is used in cooking, stir-frying, mixing vegetables, etc. Japanese and Chinese seasonings are ready to use. In order to express the fruit flavor, concentrated fruit juices, flavors, pulp, etc., such as blueberries or strawberries, can be used.

In addition, when fine grained Konjac colored in various colors is used, healthy foods rich in color and interesting can be expected. Food that uses fine grained Konjac as raw material, New products with low calories and healthy feelings can be developed, and the range as a fruit and vegetable smoothie-type food and beverage becomes larger.

〔Rare Sugar〕

In the Konjac processed foods and beverages of the present invention, it is preferred to use D-allose, D-alloxulose, or a mixture thereof. Konjac processed foods and beverages contain rare sugars in the range of 0.3 to 50 g per day, which is the daily intake for adults. For example, the content of rare sugars in the vegetable and fruit smoothie-type food and beverage is in the range of 0.1 to 10.0% by weight, preferably 1.0 to 5.0% by weight, and more preferably 1.0 to 2.0% by weight. When it is less than 0.1% by weight, it is difficult to ingest the daily intake of 0.3 to 50 g, which is an intake amount for adults, and the effect of suppressing the increase in blood sugar is insufficient. In addition, when it exceeds 10% by weight, excessive intake is often not good. The aqueous solution of these rare sugars is colorless, transparent, odorless, and sweet. Therefore, even if it is added to a fruit and vegetable smoothie food and beverage, it does not damage the appearance or taste. As a component of the rare sugar, the following sweeteners can be used: the ratio of fructose is 20 to 80 parts by weight, and the total ratio of glucose and allulose is about 80 to 20 parts by weight. When the total amount is 100 parts by weight, the ratio of allulose is 5 parts by weight or more, preferably 10 parts by weight or more. This sweetener is close to the sweetness and taste of granulated sugar, which can prevent lifestyle habits such as obesity ( Patent Document 10). As this sweetener, a syrup containing rare sugar (trade name: Rare Sugar Sweet) is commercially available.

Rare sugars can be defined as monosaccharides and sugar alcohols that only exist in trace amounts in nature. For six-carbon sugars (hexoses), in the case of aldoses, there are L-allose, L-gulose, L-glucose, L-galactose, L-altrose, L-idose, L-mannose, L-talose, D-talose, D-mannose, D-idulose, D-altrose, D-galactose, D-glucose, D-gulose, D -16 types of alloses; in the case of ketoses, there are L-allose, L-sorbose, L-fructose, L-tagatose, D-tagatose, D-fructose, D- There are 8 types of sorbose and D-psicose. There are 7 types of monosaccharides that exist in nature, including D-glucose, D-fructose, D-galactose, D-mannose, D-ribose, D-xylose, and L-arabinose. For rare sugar.

D-psicose or D-psicose is a monosaccharide naturally present in trace amounts. There is no report of the toxicity of these rare sugars to humans, and it can be considered that the toxicity to animals is low.

〔D-Aloxulose〕

D-aloxone sugar-based rare sugars are currently produced in large quantities. The D-aloxone sugar system is classified as the D body of alloxan sugar, which is a hexanose sugar that is a rare sugar, and is a six-carbon sugar (C ₆ H ₁₂ O ₆ ). The sweetness of D-psicose is elegant and refreshing, without the unpleasant feeling of bitterness or astringency like saccharin, similar to the sweetness of fructose. The sweetness is about 70% of sucrose.

Regarding D-psicose, the current general method is obtained by treating fructose with an enzyme (epimerase), but it can also be extracted from natural substances. When manufacturing D-psicose, a refined enzyme may be used, or a microorganism that produces the enzyme may be used. In addition, hexulose-3-epimerase is an enzyme that isomerizes the 3-position OH of hexulose such as fructose, and it is also known to use D-tagatose-3-epimerase or D- Alloxan-3-epimerase method. In addition, a purified enzyme or an immobilized enzyme or immobilized microorganism obtained by immobilizing the microorganism producing the enzyme can be used.

The derivative of D-psicose will be described.

A compound obtained by converting a molecular structure of a certain starting compound through a chemical reaction is called a derivative of the starting compound. Derivatives of six-carbon sugars including D-psicose, usually sugar alcohols (when monosaccharides are reduced, aldehyde groups and keto groups become alcohol groups and become polyols with the same number of carbon atoms), uronic acid (A substance obtained by oxidizing a monosaccharide alcohol group, D-glucuronic acid, galacturonic acid, mannuronic acid), amino sugar (the OH group of the sugar molecule is replaced by the NH ₂ group is known in nature) The obtained substance includes glucosamine, galactosamine, glycoside, etc.), but it is not limited thereto.

[D-Allose]

The production of D-allose is the isomerization of D-allulose using L-rhamnose isomerase, and the use of L-rhamnose produced by separating D-allose from its mixture Sugar isomerase can produce rare sugar D-allose from D-alloxanose in large quantities. In the manufacture of a mixture of D-allose and D-psicose, the isomerization reaction of L-rhamnose isomerase on D-psicose to produce D-psicose And the method of the mixture of D-allose can be advantageously carried out. It can be obtained according to the type of mixed liquid without separating D-psicose and D-psicose.

Hereinafter, the vegetable and fruit smoothie food and beverage of the present invention will be described in detail based on examples, but the present invention is not limited to these examples. D-allose is D-allose and / or its derivatives, and D-allose derivatives are sugar alcohols and D-alloses obtained by changing the aldehyde group of D-allose to an alcohol group The D-allose derivative in the amine sugar obtained by oxidizing the uronic acid obtained by oxidizing the sugar alcohol group and the D-allose sugar alcohol group by the NH ₂ group.

In the method for producing Konjac processed foods and beverages of the present invention, in addition to the method in which the Konjac material contains rare sugar, a method for producing Konjac that has a pH in the range of 2.5 to 7.4 known before the application can be used.

(1) Konjac konjac obtained by coagulation of calcium hydroxide by scapula is immersed in the amount of organic acid required to neutralize the alkali in Konjac and flavoring liquid that imparts fragrance to neutralize and seasoning liquid components penetration. Adjust the seasoning liquid to make the Konjac pH 2.5 ~ 7.4. The necessary amount of rare sugar may be mixed in the Konjac raw material, or may be mixed in the seasoning liquid to make it penetrate into Konjac (refer to Patent Document 11).

(2) The coloring method of Konjac with rare sugar added in the pH range of 2.5 to 7.4. For example, it is possible to mix the powder obtained by baking the skin part of wheat together with black and red-orange in Konjac raw materials. Natural pigment of hue and black color (refer to patent literature 12); It is also possible to extract pigments in an oil-soluble state from animals and plants, add an emulsifier to disperse them in small particles in water, and mix and color the natural pigments in this state (refer to Patent Document 13).

(3) The Konjac processed foods and beverages of the present invention may also be high-pressure sterilization bag foods of Konjac noodles, characterized in that raw material powders composed of Konjac, starch, bran and wheat flour are used and added to stir in water Konjac paste, which is added with calcium hydroxide for kneading. In this state, it is passed through a perforated plate and heated in a hot water bath, and the solidified and shaped kakimaki pH10 ~ 12 kombu surface and acidic seasoning Material combination, the pH is adjusted to 9 to 3, and the latter is subjected to high-pressure treatment in a high-pressure sterilization bag; the raw material powder and / or konjac paste mixed with rare sugar in the konjac noodles can also be used. It is also possible to mix rare sugars with acidic seasoning to adjust or strengthen the amount of rare sugars (Patent Document 14).

(4) In the following method that does not require long-time heating, no kneading seasoning, and a shorter time than the general Konjac, even if the taste penetrates into the Kanto boiled Konjac, the required amount of rare sugar can be mixed into the Konjac raw material, or Mix until the seasoning liquid penetrates into Konjac: Konjac powder is mixed with sodium glutamate, sodium inosine, sodium guanylate, sodium succinate, meat extract, fish extract, shellfish extract And vegetable extracts, each of which contains at least two types of seasonings of sodium inosinate and sodium succinate, a seasoning exhibiting a glycol flavor, a seasoning exhibiting a salt flavor, and a seasoning exhibiting a sweet flavor The hot water of the seasoning is mixed and stirred to make a Konjac paste, and calcium hydroxide is added to make it gelatinized to obtain a seasoned Konjac circulated at room temperature of pH 11 or higher, and the broth is further cooked in Kanto without being alkalized and its alkali remaining. Cook for 5 to 10 minutes to make Kanto boiled Konjac that is edible with Kanto cooking taste (see Patent Document 15).

The details of the present invention will be described using examples. The invention is not limited in any way by these embodiments.

(Reference example 1) [Manufacture of vegetable and fruit smoothies using fine granular Konjac and rare sugar]

Prepare a seasoning solution of the composition shown in Table 1 that mixes concentrated fruit juice of blueberries, sweeteners such as reduced sugar syrup, granulated sugar, sour tastes such as malic acid, and thickeners such as xanthan gum, with a diameter of 0.1mm ~ 1 g of fine granular Konjac 1 kg was mixed with 300 g of a seasoning with a pH of 3.0, 70.0 g of D-psicose was further added as a solid component, and the mixture was placed in a high-speed stirring device for 5 seconds. This was placed in a polypropylene container and heated at 120 ° C for 15 minutes. The processed fruit and vegetable smoothie-like processed food has a pH of 3.7 and a sugar content of 11.4%. Table 1 shows the details of the ingredients, types, and blending ratio of each raw material.

This product contains about 5% by weight of D-psicose, and with 100g of diet, about 5g of D-psicose can be ingested. The product was tested by a special panel of 10 judges, and the result confirmed that it had a sense of eating as a vegetable and fruit smoothie.

(Reference example 2)

In the same manner as in Example 1, a blueberry, fruit and vegetable smoothie-type food and beverage was produced. Table 2 shows the composition of the seasoning liquid. 15 g of D-psicose was added to produce a blueberry, vegetable, and fruit smoothie-style food and drink containing about 1% by weight of D-psicose. All of the 10 panelists who tasted the fruit and vegetable smoothie-style food and beverage judged that they had good flavor and texture as a fruit and vegetable smoothie.

(Reference example 3)

As in Example 1, in the seasoning liquid having the composition described in Table 3, instead of D- Alloxan sugar is added with 70 g of a rare sugar composed of a mixture of D-aloxulose and D-allose to make a strawberry vegetable smoothie. The product was judged to be good as a fruit and vegetable smoothie by all the 10 judges.

(Reference example 4)

In order to actually verify the effect of suppressing the increase in blood sugar level of the fruit and vegetable smoothie-type food and drink which is a processed Konjac processed food and drink product having the effect of suppressing the increase in blood sugar level, an experiment was conducted.

This test was implemented with the assistance of 7 healthy volunteers (2 males and 5 females) who did not fall within the exclusion criteria described below.

<Excluded benchmark>

(1) Patients with drug allergies to the D-psicose component

(2) Patients with type 1 diabetes

(3) Diabetic ketoacidosis (due to high blood sugar, the blood becomes acidic, and diabetic symptoms such as thirst, polydipsia, tiredness, weight loss, etc. can be seen. The further development will cause lower blood pressure and tachycardia , Consciousness, etc.)

(4) Patients with severe kidney disorders, liver disorders, heart diseases, or other serious complications, according to the judgment of the attending doctor, are judged to be unsuitable for the target patients

(5) Currently, he is an infectious patient. Patients who have undergone surgery, or have scheduled surgery.

(6) Patients who are pregnant or breastfeeding

(7) Patients who are participating in other clinical trials

(8) The trial responsible physician or trial sharing physician judges that the patient is unsuitable for cooperation as the subject of the trial

〔Inspection Method〕

Check and follow the steps below.

(1) Fasting after 9 pm the day before, and gathering at 8:30 am the next day.

(2) Drink the following substances 30 minutes before the start of the 75g glucose load test.

A: Drink nothing (no addition)

B: A substance obtained by dissolving 5 g of D-psicose in 50 ml of water

C: Mannan vegetable and fruit smoothie (containing 82.5% Konjac) + 5g of D-aloxulose

D: Mannan vegetable and fruit smoothie (containing 82.5% Konjac)

E: Mannan fruit and vegetable smoothie (contains 41.25% of Konjac)

(3) Blood collection after 30 minutes (0 minute value)

(4) Immediately after taking blood, drink 75g D-glucose.

(5) Blood was collected at the following 30 minutes (30 minutes value), 60 minutes (60 minutes value), 120 minutes (120 minutes value).

(6) After separating the serum, measure the blood sugar level.

[Analysis of inspection results]

All participants showed normal glucose tolerance, so all data were used for analysis.

As shown in Figure 1, the blood collection results of the five groups A to E were compared and determined as follows.

‧The 30-minute value, 60-minute value and 120-minute value of group A (no additional group, only the usual OGTT) are higher than other groups.

‧Compared with group A, group B (administered 5g of D-psicose prior to the test) had a certain degree of blood sugar inhibitory effect (5-10mg / dl).

‧C group (administration of mannan fruit and vegetable smoothie [containing 82.5% Konjac] + 5g of D-psicose) prior to the test showed the lowest increase in overall blood sugar level.

‧Group D (single mannan vegetable and fruit smoothie [containing 82.5% Konjac] before the test), compared with group A, the 30-minute value and the 120-minute value were lower.

‧Group E (single mannan vegetable and fruit smoothie [containing 41.25% Konjac] before the test) showed the blood sugar lowering effect after Group C.

Through this test, it can be considered that both D-psicose and mannan vegetable and fruit smoothies have a certain effect of inhibiting the rise of blood sugar.

For the 75g glucose load test, Group A, Group B, and Group D were implemented in the morning, and Group C and Group E were implemented in the afternoon. In addition, mannan sugar vegetable and fruit smoothies have a certain degree of calories, so for the purpose of comparing all under the same conditions, in each measurement, by 30 minutes, 60 minutes, 120 minutes minus The value of 0 minutes is a comparative study of the change value comparing 30 minutes, 60 minutes, 120 minutes and 0 minutes. The results are shown in Figure 2. The judgment is as follows.

‧The 30-minute value, 60-minute value, and 120-minute value of group A (no added group, only the usual OGTT) are higher than other groups.

‧Compared with group A, group B (administered 5g of D-psicose prior to the test) had a certain degree of blood sugar inhibitory effect (5-10mg / dl).

‧C group (administration of mannan fruit and vegetable smoothie [containing 82.5% Konjac] + 5g of D-aloxulose) before the test, the increase in blood glucose level was suppressed to the greatest extent between the 30-minute value and the 60-minute value, showing Values of 12 mg / dl and 14 mg / dl were lower than those in group A. The overall rise in blood glucose is the lowest.

‧Group D (mannan fruit and vegetable smoothie (containing 82.5% Konjac) alone before the test), the 30-minute value, 60-minute value and 120-minute value all showed lower values than group A.

‧E group (single mannan vegetable and fruit smoothie [containing 41.25% Konjac] before the test), the 30-minute value and the 60-minute value showed inhibition of about 5-10 mg / dl compared with group A.

〔Examination results〕

Based on the above-mentioned administration test, the judgment is as follows.

(1) By ingesting 5 g of D-psicose, an effect of suppressing the increase in blood glucose was observed.

(2) Even if ingested mannan fruit and vegetable smoothie alone (contains 82.5% konjac), or ingested mannan fruit and fruit smoothie alone (contains 41.25% konjac), a certain effect was observed.

(3) The combined use of mannan fruit and vegetable smoothie [containing 82.5% Konjac] + 5g of D-psicose has the greatest effect of suppressing the rise of blood sugar, showing the possibility of expecting the combined effect of the two.

Calculate the average value of the measured data, and add the starting point of the data (the elapsed time The graph of the blood glucose level at 0 minutes is set to 0) in FIG. 2. From the test results shown in Figure 2, it can be seen that by drinking mannan fruit and vegetable smoothies, the increase in blood glucose level in the glucose load test is suppressed, but by simultaneously drinking rare sugar, excellent suppression that cannot be obtained when consumed alone can be obtained The effect of rising blood sugar levels.

That is, it has actually been verified that the vegetable and fruit smoothie-type food and beverage containing fine granular Konjac and rare sugar of the present invention has an effect of suppressing the increase in blood sugar level. In addition, according to other test results, the effect of suppressing the increase in blood glucose level continued for about one day after drinking.

In the following examples, examples of other foods and beverages including Konjac added with rare sugar are cited. These foods and beverages can also exert the same physiological effects as the above-mentioned vegetable and fruit smoothies.

(Example 1) [Manufacture of Konjac for Salad 1]

A sour sauce such as malic acid, calcium lactate, sodium ascorbate, etc. is mixed with water and a syrup containing rare sugar to prepare a seasoning liquid with a pH of 3.0 shown in Table 4, and 300 g of the seasoning liquid is formed into 40 × 15 × 2 mm After mixing 1kg of the plate-like konjac, it was placed in a high-speed stirring device and mixed for 5 seconds. This was put in a polypropylene container together with the seasoning liquid and heated at 120 ° C for 15 minutes. The pH of the manufactured plate-shaped processed food was 3.7. The product is infiltrated with flavoring liquid containing rare sugar.

The plate-shaped konjac processed food is directly or cut into an arbitrary shape, and then added to vegetable cut pieces to make a vegetable salad.

[Table 4] 3-color salad Konjac seasoning formula

(Example 2) [Manufacture of Konjac for Salad 2]

Add 100L of hot water (40 ~ 50 ℃) to 10kg of D-allose and 3kg of Konjac powder, slowly mix and stir to make a paste. After standing for 2 hours, add 1.7% hydroxide to Konjac paste Calcium liquid 10L, knead to make it uniform, put it in a mold box while gelling it, heat it with boiling hot water to solidify it, and manufacture D-allose containing about 9% by weight Solidified konjac. Then, the solidified konjac was cut into a rectangular plate shape with a thickness of 2 mm, a width of 15 mm, and a length of 40 mm to obtain a plurality of plate-shaped konjac. This plate-like konjac was stored in a container together with the seasoning liquid, and the operation was performed at a temperature of 120 ° C for 20 minutes. In addition, when manufacturing solidified konjac, by adding various pigments such as red, yellow, green, etc., a plate-like konjac with rare sugar added and colored in different colors is formed. The plate-shaped konjac with different colors produced in this way is appropriately mixed, stored in a polypropylene container together with the seasoning liquid, and subjected to heat treatment.

The ingredients of the seasoning liquid are sodium inosinate 0.1%, sodium glutamate 1.0%, sodium succinate 0.4%, reduced sugar syrup 20.0%, table salt 2.3%, malic acid 1.0%, and its pH value is 3.7.

(Example 3) [Manufacture of Konjac for Salad 3]

Add 100L of hot water (40 ~ 50 ℃) to 5kg of D-psicose and 3kg of Konjac powder, slowly mix and stir to make a paste. After standing for 2 hours, add 1.7% hydrogen to Konjac paste Mix 10L of calcium oxide solution to make it uniform, and place it in a mold box while gelatinizing it, heat it with boiling hot water to solidify it, and manufacture D-allo containing about 4.5% by weight The strong konjac of ketose. Then, the solidified konjac was cut into a rectangular plate shape with a thickness of 2 mm, a width of 15 mm, and a length of 40 mm to obtain a plurality of plate-shaped konjac. 5 kg of this plate-like konjac and 10 kg of acidic seasoning liquid were mixed in a vacuum tank composed of a sealed vacuum inclined shaft kneader, and the operation was performed at a vacuum degree of 0.07 to 0.08 MPa and a temperature of 70 ° C. for 1 hour while stirring. The composition of the acidic seasoning liquid is sodium inosinate 0.1%, sodium glutamate 1.0%, sodium succinate 0.4%, reduced sugar syrup 20.0%, table salt 2.3%, malic acid 1.0%, and its pH value is 3.7.

In addition, when producing solidified Konjac, by adding various pigments such as red, yellow, green, etc., colored plate-like Konjac with different colors is produced, and heat treatment is performed in the seasoning liquid in the same manner as above.

The plate-shaped konjac with different colors produced in this way is appropriately mixed and stored in a polypropylene container together with the seasoning liquid.

(Example 4) [Manufacture of konjac for pickled tuna rice bowl]

Konjac slices are produced with the same taste and texture as the tuna slices for pickled tuna rice bowl.

Add 100L of hot water (40 ~ 50 ℃) to 5kg of D-psicose, 3kg of konjac powder and coloring material, slowly mix and stir to make a paste. After standing for 2 hours, add 1.7% to konjac paste Calcium hydroxide solution 10L, after mixing to make it uniform, while making it gel It is placed in a mold box and heated and solidified with boiling hot water to make solidified konjac. Then, the solidified konjac was formed into a 7 mm thick, 30 mm wide and 45 mm long, and cut obliquely in the longitudinal direction from the vicinity of the center of 20 mm from the lateral end to decrease the thickness in the longitudinal direction to form a rectangular plate-like konjac. The cross-sectional shape of this plate-like konjac is shown in FIG. 5. Ten pieces of this plate-shaped konjac were enclosed in a polypropylene container of 120 × 150 mm together with the seasoning liquid shown in Table 5, and heated at 120 ° C. for 15 minutes, thereby preparing konjac for pickled tuna rice bowl.

This Konjac shaped product reduces the thickness from approximately the middle of the longitudinal direction to the end, and can exhibit the same taste as the tuna slices. For example, konjac sliced tuna is preferably in the form of a plate with a thickness of 5 to 8 mm, a length of 40 to 50 mm, and a width of 25 to 35 mm, so that the thickness sequentially decreases from the vicinity of the center portion in the longitudinal direction. Through a sensory experiment, it was found that this shape has a sensory result of tuna fish's sense of eating and no sense of the taste of Konjac.

(Example 5) [Manufacture of Konjac-like caviar]

Add 100L of hot water (40 ~ 50 ℃) to the mixture of 5kg of D-psicose, 3kg of Konjac powder and black coloring material, slowly mix and stir to make a paste. After 2 hours, add it to Konjac paste 10L of 1.7% calcium hydroxide solution, kneaded to make it uniform, extruded from multiple pores while gelatinizing, formed into fine particles by cutting at the outlet of the pores, with boiling hot water It is heated and solidified to produce black solidified Konjac grains.

The Konjac granules were sealed in a polypropylene container of 120 × 150 mm together with the seasoning liquid described in Table 6, and heated at 120 ° C. for 15 minutes, thereby producing caviar-like Konjac granules. Fig. 6 shows the appearance of the enclosed caviar-like konjac grains.

(Industry availability)

The Konjac processed food and drink of the present invention exerts the effect of suppressing the increase in blood sugar level through diet. It can change its flavor, food feel, etc. more freely, so it can cope with various hobbies and can continue to ingest for a long time. With these characteristics, the present invention can provide various Konjac processed foods and drinks that are useful for the prevention or treatment of diseases such as diabetic patients whose blood sugar level rises.

Claims (10)

A processed konjac processed food and drink having an effect of suppressing the increase in blood sugar level, characterized in that it contains konjac and rare sugars having a pH in the range of 2.5 to 7.4 as active ingredients, and the rare sugar system contains at least D-aloxulose and / or D -Allose. For example, the Konjac processed foods and beverages having the effect of suppressing the rise of blood sugar level as claimed in item 1 of the patent scope, wherein the Konjac series of fine granular Konjac having a pH in the range of 2.5 to 7.4 is 0.1 to 3.0 mm. For example, the Konjac processed foods and beverages having the effect of suppressing the rise of blood sugar level according to item 1 or 2 of the patent application range, wherein the Konjac processed foods and beverages are smoothie-type foods and drinks. For example, the Konjac processed foods and beverages with the effect of inhibiting the rise of blood sugar level in the patent application scope 1 or 2, wherein the Konjac series of fine granular Konjac with a pH in the range of 2.5 ~ 7.4 is 0.1 ~ 3.0mm, borrowed It is produced by mixing an acidic material capable of neutralizing at least the amount of alkali contained in the fine granular Konjac and performing heat treatment. For example, the Konjac processed foods and beverages with the effect of inhibiting the rise of blood sugar level in the patent application scope 1 or 2, wherein the Konjac series of fine granular Konjac with a pH in the range of 2.5 ~ 7.4 is 0.1 ~ 3.0mm, borrowed It is manufactured by mixing and heating an acidic material that can neutralize at least the amount of alkali contained in the fine granular Konjac; the acidic material contains a material selected from the group consisting of seasonings, thickening substances, fruit juices, fruits and / or vegetables One or more kinds of puree, fruit paste, and vegetable paste obtained by crushing and filtering. For example, the Konjac processed foods and beverages with the effect of inhibiting the rise of blood sugar level in the patent application scope 1 or 2, wherein the Konjac series of fine granular Konjac with a pH in the range of 2.5 ~ 7.4 is 0.1 ~ 3.0mm, borrowed It is manufactured by mixing and heating an acidic material that can neutralize at least the amount of alkali contained in the fine granular Konjac; the acidic material contains a material selected from the group consisting of seasonings, thickening substances, fruit juices, fruits and / or vegetables One or more kinds of puree, fruit paste, and vegetable paste obtained by crushing and filtering; the acidic material contains one or more kinds of sour taste selected from gluconic acid, citric acid, and lactic acid neutralized with alkali material. For example, the Konjac processed foods and beverages with the effect of inhibiting the rise of blood sugar level as claimed in item 1 or 2 of the patent application range, in which the Konjac processed foods and beverages are taken together with Konjac to suppress the rise of blood sugar level, the daily dosage is 0.3 ~ 50g / day Rare sugar. For example, the Konjac processed foods and beverages with the effect of suppressing the rise of blood sugar level according to item 1 or 2 of the patent application are used in the form of containing Konjac 40 to 95% by weight and rare sugar 0.1 to 10.0% by weight relative to the entire food and beverage , Daily intake of rare sugar together with Konjac. For example, the Konjac processed foods and beverages with the effect of inhibiting the rise of blood sugar level according to item 1 or 2 of the patent scope are used for daily intake of rare sugar together with Konjac more than once a day. A food and beverage packaged in a container, characterized in that it contains a processed konjac processed food and beverage with the effect of suppressing the rise of blood sugar level according to item 1 or 2 of the patent scope; it is contained in a container together with konjac for one day The intake of 0.3-50g of rare sugar.