JPH04360668A - Drink - Google Patents
DrinkInfo
- Publication number
- JPH04360668A JPH04360668A JP3157372A JP15737291A JPH04360668A JP H04360668 A JPH04360668 A JP H04360668A JP 3157372 A JP3157372 A JP 3157372A JP 15737291 A JP15737291 A JP 15737291A JP H04360668 A JPH04360668 A JP H04360668A
- Authority
- JP
- Japan
- Prior art keywords
- glucomannan
- drink
- beverage
- cut
- texture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 24
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 24
- 229940046240 glucomannan Drugs 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000013361 beverage Nutrition 0.000 claims description 24
- 239000002245 particle Substances 0.000 claims description 8
- 230000002427 irreversible effect Effects 0.000 claims description 7
- 230000002378 acidificating effect Effects 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 22
- 235000013325 dietary fiber Nutrition 0.000 abstract description 7
- 239000002253 acid Substances 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000013376 functional food Nutrition 0.000 description 5
- 244000247812 Amorphophallus rivieri Species 0.000 description 4
- 229920002752 Konjac Polymers 0.000 description 4
- 239000000679 carrageenan Substances 0.000 description 4
- 235000010418 carrageenan Nutrition 0.000 description 4
- 229920001525 carrageenan Polymers 0.000 description 4
- 229940113118 carrageenan Drugs 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000020185 raw untreated milk Nutrition 0.000 description 3
- 235000011121 sodium hydroxide Nutrition 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 240000007154 Coffea arabica Species 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 229940023476 agar Drugs 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000020140 chocolate milk drink Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 235000016213 coffee Nutrition 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000010419 fine particle Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical class OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 244000228088 Cola acuminata Species 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000001609 comparable effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000011118 potassium hydroxide Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000008279 sol Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- -1 soy protein Chemical compound 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明はフルーツ飲料、コーヒー
、ココア、紅茶、牛乳、醗酵乳などの飲料の口ざわりを
改良し、食物繊維を大量に含有し、腸内の細菌叢を正常
に保ち、ローカロリーであって、肥満を防止する飲料に
関する。[Industrial Application Field] The present invention improves the texture of beverages such as fruit drinks, coffee, cocoa, black tea, milk, and fermented milk, contains large amounts of dietary fiber, and maintains normal intestinal flora. , relates to a low-calorie beverage that prevents obesity.
【０００２】0002
【従来の技術】昨今、機能性食品という言葉が一般化し
つつあるが、本発明は代表的な機能性食品に属し、食物
繊維と呼ばれる通常の食品成分であって、食したとき栄
養源以外の何らかの機能、例えばコレステロール値の低
下、血糖値の正常化、排便の正常化などの機能を有する
食品である。[Prior Art] Recently, the term "functional food" has become popular, and the present invention belongs to a typical functional food. Foods that have some function, such as lowering cholesterol levels, normalizing blood sugar levels, and normalizing defecation.
【０００３】こんにゃくはグルコマンナンを主成分とす
る。グルコマンナンはグルコースとマンノースで構成さ
れる分子量数十万といわれる人間の体内で消化吸収され
ないすぐれた食物繊維である。従来から食品として使用
されてきたが、凝固させるにあたり強アルカリ性を条件
とするため、アルカリおよびアルカリ臭が残り、こんに
ゃく特有の物性が使用の範囲を限定していた。一方、凝
固物は熱不可逆性であり、加熱しても溶解しない特性を
有する。一旦凝固した凝固物は弾力を有し、すりつぶす
力を加えてもペースト状にできないものである。[0003] Konnyaku has glucomannan as its main component. Glucomannan is an excellent dietary fiber that is composed of glucose and mannose and has a molecular weight of several hundred thousand, and cannot be digested or absorbed by the human body. Konnyaku has been used as a food for a long time, but because it requires strong alkalinity to coagulate, it retains alkali and alkaline odor, and its unique physical properties have limited its range of use. On the other hand, the solidified material is thermally irreversible and has the property of not melting even when heated. Once solidified, the solidified material has elasticity and cannot be made into a paste even if a grinding force is applied.
【０００４】0004
【発明が解決使用とする課題】本発明者はグルコマンナ
ン凝固物を含む飲料を得るために種々検討したが、グル
コマンナン凝固物は強アルカリ性であること、しっかり
した凝固物はペースト状にすりつぶすことが困難であっ
た。また、不完全凝固物をペースト状にして配合すると
飲料の粘性を高め、飲料特有のさらさら感が失われた。
本発明は、飲料のさらさらとした流動性及び各種飲料固
有の食感を損なうことなく、グルコマンナン凝固物を配
合した飲料を提供しようとするものである。[Problems to be Solved by the Invention] The present inventor has conducted various studies in order to obtain a beverage containing glucomannan coagulates, and found that glucomannan coagulates are strongly alkaline and that solid coagulates must be ground into a paste. was difficult. Furthermore, when an incompletely coagulated product is blended in the form of a paste, the viscosity of the beverage increases and the smooth feel characteristic of the beverage is lost. The present invention aims to provide a beverage containing a coagulated glucomannan without impairing the smooth fluidity of the beverage and the texture unique to various beverages.
【０００５】[0005]
【課題解決の手段】本発明は上記課題を解決したもので
あって、その構成は、飲料に用いられる原料と、グルコ
マンナンを主成分とする熱不可逆性凝固物の微細断裁物
とを含有する飲料であって、上記微細断裁物が、その９
０重量％以上が１６０タイラーメッシュの篩を通過する
粒径に刃物により断裁され、且つ、ほぼ中性ないし酸性
であることを特徴とする。[Means for Solving the Problems] The present invention has solved the above-mentioned problems, and its composition includes raw materials used for beverages and finely cut pieces of a thermally irreversible coagulated product containing glucomannan as a main component. A beverage, wherein the finely cut material is part 9.
It is characterized by being cut with a knife to a particle size that allows 0% by weight or more to pass through a 160 Tyler mesh sieve, and being approximately neutral to acidic.
【０００６】本発明の飲料は、喉の渇きをいやし、特に
満腹感を与えず、違和感なく飲み込むことができる常識
的意味における飲料と同等の食感を有するものであって
、例えば果汁、果汁飲料、コーヒー、ココア、紅茶、牛
乳、醗酵乳、コーラ類等が挙げられる。The beverage of the present invention quenches thirst, does not give a feeling of fullness, and has a texture equivalent to a beverage in the common sense sense that can be swallowed without discomfort, such as fruit juice or fruit juice drink. , coffee, cocoa, tea, milk, fermented milk, colas, etc.
【０００７】本発明の飲料に加えられる熱不可逆性凝固
物の微細断裁物としてはグルコマンナン或いはこんにゃ
く芋の粉末の膨潤液に石灰、苛性ソーダ、苛性カリ、炭
酸ソーダどのアルカリ剤を加えて加熱し、凝固させたも
のである。更に、カラギーナン、アルギン酸ナトリウム
、寒天などの多糖類は凝固性であるが、熱可逆性で加熱
によりゾルに戻り、単独では冷時でのゼリー類への応用
に限定される。しかしながらグルコマンナンにカラギー
ナン、アルギン酸ナトリウム、寒天などの多糖類、大豆
蛋白、小麦蛋白、乳蛋白などの蛋白質及びその分解産物
、セルロース、澱粉どを配合すると凝固物に弾力性を与
えたり、食感を改良したりする効果を有する。The finely cut thermally irreversible coagulated product to be added to the beverage of the present invention is obtained by adding an alkaline agent such as lime, caustic soda, caustic potash, or soda carbonate to a swollen liquid of glucomannan or konjac potato powder, and then heating and coagulating it. This is what I did. Furthermore, although polysaccharides such as carrageenan, sodium alginate, and agar are coagulable, they are thermoreversible and return to a sol upon heating, so that their application alone is limited to jellies when cold. However, when glucomannan is combined with polysaccharides such as carrageenan, sodium alginate, and agar, proteins such as soy protein, wheat protein, and milk protein, and their decomposition products, cellulose, and starch, they give elasticity to the coagulated product and improve texture. It has the effect of improving.
【０００８】本発明の特徴はグルコマンナンを主成分と
する凝固物を、刃物を用いて微細に断裁したものを飲料
に配合し、しかも飲料としての流動感を損なわない全く
新しいタイプの機能性食品を提供するものである。[0008] The feature of the present invention is that a completely new type of functional food is created in which a coagulated product containing glucomannan as a main component is finely cut using a knife and is blended into a drink, which does not impair the fluidity of the drink. It provides:
【０００９】本発明においてはグルコマンナンを主体と
する完全凝固物を刃物により微細に断裁する。断裁方法
に限定はないが一般にはモーターに回転刃物を装着した
断裁機を用いる。断裁物の粒径はその９０重量％以上が
１６０タイラーメッシュ篩を通過する程度、好ましくは
その９０重量％以上が２５０タイラーメッシュ篩を通過
する程度である。[0009] In the present invention, a completely solidified product mainly consisting of glucomannan is cut into fine pieces using a knife. Although there are no limitations on the cutting method, generally a cutting machine equipped with a motor and a rotating blade is used. The particle size of the cut material is such that at least 90% by weight of the cut material passes through a 160 Tyler mesh sieve, preferably at least 90% by weight thereof passes through a 250 Tyler mesh sieve.
【００１０】断裁物の粒径分布は、先ず１５０タイラー
メッシュの直径２０ｃｍのステンレス製標準篩（高野理
化硝子社製）に試料２００ｇを入れ、流水中で手作業で
震盪させ、篩に残留した断裁物と通過した断裁物とに分
離して各々の重量を測定し、更に、１段階細かい目の篩
を用い、通過した断裁物について同様の操作を繰返すこ
とにより見掛け上の粒径を測定した。[0010] To determine the particle size distribution of the cut material, first, 200 g of the sample was placed in a stainless steel standard sieve with a diameter of 20 cm (manufactured by Takano Rika Glass Co., Ltd.) with a 150 Tyler mesh, and manually shaken under running water to remove the cut particles remaining on the sieve. The material and the passed cut material were separated and their weights were measured, and the apparent particle size was measured by repeating the same operation for the passed cut material using a sieve with one step finer mesh.
【００１１】グルコマンナンを主成分する凝固物はアル
カリ剤を作用させて製造するため、当然にアルカリ性で
ある。これを微細に断裁してもアルカリ性であり、食品
としては中和処理を施すことにより食感を改良すること
ができる。[0011] Since the coagulated material mainly composed of glucomannan is produced by the action of an alkaline agent, it is naturally alkaline. Even if it is finely cut, it remains alkaline, and as a food product, the texture can be improved by neutralizing it.
【００１２】中和にあたっては、原料グルコマンナンま
たはこんにゃく粉を溶解させる際に、グルコマンナンの
凝固温度より高い融点を有する外皮で有機酸を被覆した
酸性マイクロカプセルを配合し、グルコマンナンが凝固
した後に外皮の融点以上に温度を上げることによりマイ
クロカプセル内部の有機酸が排出され、アルカリが中和
される。また、アルカリ性の通常のグルコマンナン凝固
体を微細に断裁後、計算量の酢酸、クエン酸、コハク酸
、リンゴ酸、フマール酸などの有機酸を添加撹拌しても
よい。[0012] For neutralization, when the raw material glucomannan or konjac powder is dissolved, acidic microcapsules coated with an organic acid with a shell having a melting point higher than the coagulation temperature of glucomannan are blended, and after the glucomannan has coagulated, By raising the temperature above the melting point of the outer shell, organic acids inside the microcapsules are expelled and alkalis are neutralized. Alternatively, after finely cutting an alkaline ordinary glucomannan coagulate, a calculated amount of an organic acid such as acetic acid, citric acid, succinic acid, malic acid, or fumaric acid may be added and stirred.
【００１３】本発明の飲料には上記成分の他、必要に応
じ炭酸塩、重炭酸塩、甘味料、調味料、香料、色素など
を適宜添加することができる。上記凝固物の断裁物は相
互に結着性がなく、非常に微細であるため、かなり大量
に飲料に添加してもさらさらした食感に悪影響を与えな
い。また、加熱しても不可逆性ゲルであるため溶解する
ことなく逆に各粒子が硬度を増す傾向があり、抵抗なく
食物繊維を大量に摂取できる好ましい飲料が得られる。[0013] In addition to the above-mentioned components, carbonates, bicarbonates, sweeteners, seasonings, fragrances, colorants, etc. can be added to the beverage of the present invention as appropriate. The cut pieces of the above-mentioned coagulated material do not have mutual binding properties and are very fine, so even if they are added to a drink in a fairly large amount, the smooth texture will not be adversely affected. In addition, since it is an irreversible gel even when heated, each particle tends to increase in hardness without dissolving, making it possible to obtain a desirable beverage that allows a large amount of dietary fiber to be ingested without resistance.
【００１４】[0014]
【作用】本発明の断裁物は熱不可逆性ゲルであり、微細
に断裁してあっても水に溶けずに各微粒子が分散した状
態にあり、微細な粒径と相まって飲料のさっぱりした食
感を損なうことがない。せる。これを飲料に水と共に配
合すると従来の澱粉系、蛋白質系、油脂系の飲料によっ
ては決して得られない優れた食感が得られる。これは、
断裁物はたとえ微細であっても相互に独立した粒状体で
あるため、加熱しても相互に粘着せず、それぞれ独立の
粒子として挙動することに起因する。[Operation] The cut product of the present invention is a heat irreversible gel, and even if it is cut into fine pieces, it does not dissolve in water and each fine particle remains in a dispersed state. Combined with the fine particle size, it gives a refreshing texture to drinks. without damaging it. let When this is mixed with water in a beverage, an excellent texture that cannot be obtained with conventional starch-based, protein-based, or fat-based drinks can be obtained. this is,
This is due to the fact that the cut materials, even if they are fine, are mutually independent granules, so they do not stick to each other even when heated, and behave as independent particles.
【００１５】また、本発明に用いる微細断裁物はグルコ
マンナンの重量に対して３０〜５０倍の水を加えた膨潤
凝固体であるため、胃腸内において水と共働してグルコ
マンナン自体の重量に対して３０〜５０倍量を用いた場
合にほぼ匹敵する機能性食品としての作用を発現する。
これはセルロースがそれ自体食感を阻害するために多量
摂取することが困難なこと、および水によりゲル化せず
、セルロース自体の重量分しか機能性食品としての作用
を発現し得ないのと比してはるかにすぐれた長所である
。[0015] Furthermore, since the finely cut material used in the present invention is a swollen coagulation obtained by adding 30 to 50 times the weight of water to the weight of glucomannan, it works together with water in the gastrointestinal tract to reduce the weight of glucomannan itself. When used in an amount 30 to 50 times that of the same amount, it exhibits almost comparable effects as a functional food. This is because cellulose itself inhibits texture, making it difficult to ingest in large quantities, and because it does not gel with water, only the weight of cellulose itself can act as a functional food. It has far superior advantages.
【００１６】[0016]
実施例１
グルコマンナン７５ｇとカラギーナン５ｇを粉体混合し
、５０℃の温水２．５リットルを加え、５分間ゆるやか
に撹拌して均一化し、６０分間室温に放置して膨潤させ
た。この膨潤液に苛性ソーダ（食品添加物グレード）２
ｇを２００ｍｌの水に溶解したアルカリ液を加え、素早
く撹拌して均一なペーストを得た。Example 1 75 g of glucomannan and 5 g of carrageenan were mixed in powder form, 2.5 liters of 50°C warm water was added, the mixture was gently stirred for 5 minutes to homogenize, and the mixture was left at room temperature for 60 minutes to swell. Caustic soda (food additive grade) 2 is added to this swelling liquid.
An alkaline solution prepared by dissolving g in 200 ml of water was added and stirred quickly to obtain a homogeneous paste.
【００１７】このペーストを縦２０ｃｍ、横２５ｃｍ、
高さ６ｃｍのステンレス製容器に移し、密閉した後９０
℃にセットされた恒温槽にて３０分間加熱処理すること
により熱不可逆性凝固物を得た。[0017] Spread this paste into a piece of 20cm long and 25cm wide.
After transferring to a stainless steel container with a height of 6 cm and sealing it,
A thermally irreversible coagulated product was obtained by heat treatment for 30 minutes in a constant temperature bath set at °C.
【００１８】この凝固物をダイス状にカットし、カッタ
ーミキサー（容量１０リットル、モーター１．０ｋＷ）
のボールに入れ、３０００ ＲＰＭで３０分間処理する
ことにより充分微細に断裁された微細断裁物を得た。こ
の微細断裁物のｐＨは１１．２であり、アルカリ臭も強
く、食品材料として好ましいものではなかった。次でク
エン酸３．２ｇを加え、２分間１５００ ＲＰＭで撹拌
することによりアルカリが中和され、アルカリ臭のない
微細に断裁されたグルコマンナン凝固体微細断裁物（以
下粒状ゲルとする）が得られた。この粒状ゲルは飲料に
大量に添加してもなめらかな食感を保つことができ、ま
た、９０％以上が２００タイラーメッシュを通過した。[0018] This coagulated material was cut into dice, and a cutter mixer (capacity 10 liters, motor 1.0 kW) was used.
The material was placed in a bowl and processed at 3000 RPM for 30 minutes to obtain a finely cut material. This finely cut material had a pH of 11.2 and had a strong alkaline odor, making it undesirable as a food material. Next, 3.2 g of citric acid was added and stirred at 1500 RPM for 2 minutes to neutralize the alkali, yielding finely cut glucomannan coagulates (hereinafter referred to as granular gel) without alkaline odor. It was done. This granular gel could maintain a smooth texture even when added to drinks in large quantities, and more than 90% of the gel passed through a 200 Tyler mesh.
【００１９】この粒状ゲルと下記の材料を用いてフルー
ツドリンクを得た。
粒状ゲル ８００
ｇオレンジ１００％果汁 ８００ｇ砂糖
４００ｇク
エン酸
５ｇクエン酸ソーダ
４ｇ香料
適量着色料
適量A fruit drink was obtained using this granular gel and the following materials. Granular gel 800
g100% orange juice 800g sugar
400g citric acid
5g sodium citrate
4g fragrance
Appropriate amount of coloring agent
Appropriate amount
【００２０】上記素材を充分混
合し、プレートヒーターにて９０℃で８秒間瞬間殺菌し
、予め滅菌した３５０ｍｌ容量のアルミニウム製の缶に
分注充填し、密封、冷却して製品とした。この飲料を試
飲したところ、口中で違和感を感じることなく、さらり
とした食感であった。オレンジに代えてりんご、グレー
プフルーツ、メロンなどの果汁を用いても本発明と同様
にさわやかな食感の飲料が得られた。[0020] The above materials were thoroughly mixed, instantaneously sterilized at 90°C for 8 seconds using a plate heater, dispensed and filled into pre-sterilized 350 ml aluminum cans, sealed and cooled to obtain a product. When I sampled this beverage, it had a smooth texture without causing any discomfort in the mouth. Even when fruit juices such as apple, grapefruit, and melon were used instead of orange, beverages with a refreshing texture similar to the present invention were obtained.
【００２１】実施例２
この粒状ゲルと下記の材料を用いてチョコレートミルク
を製造した。
粒状ゲル
５００ｇ生乳（脂肪分１．
５％）
４２０ｇ砂糖
６０ｇ
ココアパウダー
１６ｇカラギーナン（中央化
成社製） ０．２ｇExample 2 Chocolate milk was produced using this granular gel and the following materials. granular gel
500g raw milk (fat content 1.
5%)
420g sugar
60g
cocoa powder
16g carrageenan (manufactured by Chuo Kasei Co., Ltd.) 0.2g
【
００２２】生乳を除く上記原料を予備混合し、生乳中に
分散させ、７５℃に加熱した後、ＵＨＴ（Ｕｒｔｒａ
Ｈｉｇｈ Ｔｅｍｐｅｒａｔｕｒｅ） 殺菌（１４５℃
、２秒間）した。再び７５℃に冷却し、均質化し、更に
２０℃まで冷却した。予め滅菌した３５０ｍｌ容量のア
ルミニウム製の缶に無菌充填した。得られた飲料は通常
のチョコレートミルクとほとんど変わらないか、よりさ
っぱりした食感の飲料であった。[
[0022] The above raw materials except raw milk are premixed, dispersed in raw milk, and heated to 75°C.
High Temperature) Sterilization (145℃
, 2 seconds). It was cooled again to 75°C, homogenized, and further cooled to 20°C. The mixture was aseptically filled into pre-sterilized 350 ml aluminum cans. The resulting beverage had a texture that was almost the same as regular chocolate milk, or had a lighter texture.
【００２３】[0023]
【発明の効果】微細に断裁し、中和したグルコマンナン
凝固体を、飲料に配合する本発明により、飲料本来のさ
っぱりした食感を損なうことなく大量の食物繊維を配合
することに成功した。特に、グルコマンナン凝固体は現
実の摂取重量あたりの食物繊維としての整腸効果が大き
いため効果的に食物繊維を摂取することができる。[Effects of the Invention] By incorporating finely cut and neutralized glucomannan coagulates into beverages, the present invention has succeeded in incorporating a large amount of dietary fiber without impairing the original refreshing texture of the beverage. In particular, glucomannan coagulates have a large intestinal regulating effect as dietary fiber per actual intake weight, so dietary fiber can be effectively ingested.
Claims (1)
ナンを主成分とする熱不可逆性凝固物の微細断裁物とを
含有する飲料であって、上記微細断裁物が、その９０重
量％以上が１６０タイラーメッシュの篩を通過する粒径
に刃物により断裁され、且つ、ほぼ中性ないし酸性であ
ることを特徴とする飲料。1. A beverage containing raw materials used for beverages and finely cut pieces of a thermally irreversible coagulated product containing glucomannan as a main component, wherein 90% by weight or more of the finely cut pieces contain 160% by weight or more. A beverage that is cut with a knife to a particle size that passes through a Tyler mesh sieve, and is approximately neutral to acidic.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3157372A JP2789504B2 (en) | 1990-10-05 | 1991-06-03 | Drink |
| US07/761,154 US5213834A (en) | 1990-10-05 | 1991-09-17 | Low calorie processed food made with gel-particles of glucomannan coagulum |
| EP91116428A EP0479126B1 (en) | 1990-10-05 | 1991-09-26 | A method of preparing a low-calory food |
| DE69109598T DE69109598T2 (en) | 1990-10-05 | 1991-09-26 | Process for the production of a low-calorie food. |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2266483A JP2909181B2 (en) | 1990-10-05 | 1990-10-05 | Liquid food |
| JP3157372A JP2789504B2 (en) | 1990-10-05 | 1991-06-03 | Drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04360668A true JPH04360668A (en) | 1992-12-14 |
| JP2789504B2 JP2789504B2 (en) | 1998-08-20 |
Family
ID=26484848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3157372A Expired - Fee Related JP2789504B2 (en) | 1990-10-05 | 1991-06-03 | Drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2789504B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015116124A (en) * | 2013-12-16 | 2015-06-25 | 加藤 武憲 | Method of preventing whey separation and protein aggregation of fermented milk by konjac mannan-containing gel |
| CN112293634A (en) * | 2019-08-01 | 2021-02-02 | 广州富诺营养科技有限公司 | Seaweed powder solid beverage and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001017129A (en) * | 1999-07-09 | 2001-01-23 | Asahi Chem Ind Co Ltd | Drink coating konjak particle |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59164301A (en) * | 1983-03-09 | 1984-09-17 | Mitsubishi Acetate Co Ltd | Production of galactomannan capable of forming aqueous solution of excellent clarity |
| JPS6019471A (en) * | 1983-07-11 | 1985-01-31 | Kazuo Hara | Utilization of konjak (paste made from starch of devil's tongue) |
| JPS61260861A (en) * | 1985-05-15 | 1986-11-19 | San Ei Chem Ind Ltd | Carbonated beverage blended with thin pieces of heat-resistant jelly |
| JPS633767A (en) * | 1986-06-23 | 1988-01-08 | Unie Koroido Kk | Food containing gel block |
| JPH01202271A (en) * | 1988-02-06 | 1989-08-15 | Katsuyuki Zaishiyo | Production of paste made from starch of devil's-tongue |
| JPH02245148A (en) * | 1989-03-17 | 1990-09-28 | Unie Koroido Kk | Coagulating method of glucomannan and composition therefor |
-
1991
- 1991-06-03 JP JP3157372A patent/JP2789504B2/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59164301A (en) * | 1983-03-09 | 1984-09-17 | Mitsubishi Acetate Co Ltd | Production of galactomannan capable of forming aqueous solution of excellent clarity |
| JPS6019471A (en) * | 1983-07-11 | 1985-01-31 | Kazuo Hara | Utilization of konjak (paste made from starch of devil's tongue) |
| JPS61260861A (en) * | 1985-05-15 | 1986-11-19 | San Ei Chem Ind Ltd | Carbonated beverage blended with thin pieces of heat-resistant jelly |
| JPS633767A (en) * | 1986-06-23 | 1988-01-08 | Unie Koroido Kk | Food containing gel block |
| JPH01202271A (en) * | 1988-02-06 | 1989-08-15 | Katsuyuki Zaishiyo | Production of paste made from starch of devil's-tongue |
| JPH02245148A (en) * | 1989-03-17 | 1990-09-28 | Unie Koroido Kk | Coagulating method of glucomannan and composition therefor |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015116124A (en) * | 2013-12-16 | 2015-06-25 | 加藤 武憲 | Method of preventing whey separation and protein aggregation of fermented milk by konjac mannan-containing gel |
| CN112293634A (en) * | 2019-08-01 | 2021-02-02 | 广州富诺营养科技有限公司 | Seaweed powder solid beverage and preparation method thereof |
| CN112293634B (en) * | 2019-08-01 | 2023-01-17 | 广州富诺营养科技有限公司 | Seaweed powder solid beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2789504B2 (en) | 1998-08-20 |
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