JPH07313120A - Edible fiber-containing liquid, edible fiber-containing beverage and production thereof - Google Patents
Edible fiber-containing liquid, edible fiber-containing beverage and production thereofInfo
- Publication number
- JPH07313120A JPH07313120A JP6105421A JP10542194A JPH07313120A JP H07313120 A JPH07313120 A JP H07313120A JP 6105421 A JP6105421 A JP 6105421A JP 10542194 A JP10542194 A JP 10542194A JP H07313120 A JPH07313120 A JP H07313120A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- liquid
- dietary fiber
- konjak
- mixed
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食物繊維含有液、食物
繊維含有飲料水およびその製造方法に関し、詳しくは、
コンニャク精粉に含まれるグルコマンナンからなる食物
繊維を含有する液および飲料水に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dietary fiber-containing liquid, dietary fiber-containing drinking water and a method for producing the same.
The present invention relates to a liquid and drinking water containing dietary fiber consisting of glucomannan contained in konjak refined flour.
【０００２】[0002]
【従来の技術】従来より、コンニャクは成分としてグル
コマンナンからなる食物繊維を多量に含み、難消化性の
食品として知られている。近時、食物繊維不足、カロリ
ーの過剰摂取による肥満の問題より、食物繊維を多量に
含み、血液中のコレステロールの上昇抑制等の作用を有
すると共に、難消化性でカロリー過多になりにくいコン
ニャク食品は、健康食品およびダイエット食品として受
け入れられている。2. Description of the Related Art Konjac has been known as an indigestible food since it contains a large amount of dietary fiber consisting of glucomannan as an ingredient. Recently, due to the problem of obesity due to lack of dietary fiber and excessive intake of calories, konjak foods that contain a large amount of dietary fiber and have an effect of suppressing increase in cholesterol in blood, etc. Is accepted as a health food and diet food.
【０００３】コンニャク食品は、一般に、コンニャク精
粉に水を加えて膨潤させたコンニャク糊に石灰または他
のアルカリ物質を加え、所要の形状に硬化させて製造さ
れている。グルコマンナンを主成分とするコンニャク精
粉は、１．５重量％を混合しただけでも、粘度を有する
ゾルを形成し、この混合量を増加させる程、強粘度のゾ
ルとなり、流動性は殆どなくなる。例えば、通常市販さ
れている板状コンニャクではコンニャク精粉は２〜３重
量％程度で、残りの９７〜９８重量％が水である。[0003] Konjac food is generally produced by adding lime or another alkaline substance to konjak paste obtained by adding water to konjak refined flour and swelling it and hardening it into a desired shape. The konjak refined powder containing glucomannan as a main component forms a sol having a viscosity even if only 1.5% by weight is mixed, and as the mixing amount is increased, the sol becomes a highly viscous sol and the fluidity is almost lost. . For example, in a plate-like konjak that is usually commercially available, the konjak refined powder is about 2 to 3% by weight, and the remaining 97 to 98% by weight is water.
【０００４】[0004]
【発明が解決しようとする課題】上記のようにコンニャ
ク精粉は、少量加えても強粘度となり流動性がなくな
る。そのため、コンニャク精粉を他の食品に添加して、
食物繊維を含有させることで健康食品あるいはダイエッ
ト食品としようとしても、上記した強粘度となる物性よ
り、添加することが出来なかった。As described above, the konjak refined powder has a high viscosity even when added in a small amount and loses fluidity. Therefore, add konjac flour to other foods,
Even if an attempt was made to make a health food or a diet food by containing dietary fiber, it could not be added due to the above-mentioned physical properties of high viscosity.
【０００５】また、コンニャク精粉の濃度を通常のコン
ニャク食品と同様の２〜３重量％として、残りの９７〜
９８重量％を水、果汁等として、コンニャク含有ジュー
スからなる飲料水を製造しようとしても、２〜３重量％
の混合量でも流動性が乏しく粘性を帯び、通常のジュー
スと同様な液状とすることは出来なかった。Further, the concentration of konjak refined flour is set to 2-3% by weight, which is the same as that of ordinary konjak food, and the remaining 97-
Even if an attempt is made to produce drinking water consisting of konjak-containing juice using 98% by weight of water, fruit juice, etc., 2-3% by weight
Even with the mixed amount of, the liquidity was poor and it became viscous, and it could not be made into a liquid state similar to ordinary juice.
【０００６】本発明は、上記した問題に鑑みなされたも
ので、高粘度にゾル化せず液状に保持されており、他の
食品にも液状で添加出来るコンニャク精粉を混合した食
物繊維含有液、粘性を有せず液状であるコンニャク・ジ
ュースからなる食物繊維含有飲料水、およびこれらの製
造方法を提供することを目的としている。The present invention has been made in view of the above-mentioned problems, and it is a liquid containing a dietary fiber mixed with konjak refined powder which has a high viscosity and is kept in a liquid state without forming a sol and can be added to other foods in a liquid state. It is an object of the present invention to provide a dietary fiber-containing drinking water composed of konjak juice that is liquid without viscosity and a method for producing the same.
【０００７】[0007]
【課題を解決するための手段】上記目的を達成するた
め、本発明は、請求項１で、コンニャク精粉を１重量％
〜５０重量％、上記コンニャク精粉を低分子化して液状
とする有機酸類を０．１重量％〜５重量％、水を９９重
量％〜５０重量％の割合で含んでいる食物繊維含有液を
提供するものである。この食物繊維含有液は、コンニャ
ク精粉を添加したい食品に混合される、コンニャク含有
液となるものである。In order to achieve the above object, the present invention provides a konjac refined powder in an amount of 1% by weight in claim 1.
˜50% by weight, a dietary fiber-containing liquid containing 0.1% to 5% by weight of organic acids for converting the konjak refined flour into a liquid state to be liquid and 99% to 50% by weight of water. It is provided. This dietary fiber-containing liquid becomes a konjak-containing liquid that is mixed with a food to which konjak refined powder is desired to be added.
【０００８】上記有機酸類として、クエン酸、酒石酸、
乳酸あるいは／およびリンゴ酸が好適に用いられる。
（請求項２）As the above organic acids, citric acid, tartaric acid,
Lactic acid and / or malic acid are preferably used.
(Claim 2)
【０００９】また、本発明は、請求項３で、コンニャク
精粉を１重量％〜５０重量％、上記コンニャク精粉を低
分子化して液状とする有機酸類を０．１重量％〜５重量
％、水を９９重量％〜５０重量％の割合で含んでいる食
物繊維含有液に、果汁あるいは／及び野菜汁を混合して
おり、上記食物繊維含有液を９５重量％〜５重量％、果
汁あるいは／及び野菜汁を５重量％〜９５重量％の割合
で含んでいる食物繊維含有飲料水を提供している。即
ち、請求項１に記載のコンニャク含有液を果汁あるいは
野菜汁等のジュースと混合し、コンニャク・ジュースか
らなる飲料水としているものである。Further, in the present invention, in claim 3, 1% to 50% by weight of konjak refined flour and 0.1% to 5% by weight of organic acid which makes the konjak refined flour into a liquid state by lowering its molecular weight. , Fruit juice or / and vegetable juice are mixed with a dietary fiber-containing liquid containing water in a proportion of 99% by weight to 50% by weight, and the dietary fiber-containing liquid is mixed in an amount of 95% by weight to 5% by weight. There is provided a dietary fiber-containing drinking water containing // and vegetable juice in a ratio of 5% by weight to 95% by weight. That is, the konjak-containing liquid according to claim 1 is mixed with juice such as fruit juice or vegetable juice to prepare drinking water consisting of konjak juice.
【００１０】上記コンニャク・ジュースには、通常の果
汁ジュース等に含ませている、所要量の糖類、香料およ
び着色料を含ませてもよい。（請求項４）The konjak juice may contain the required amounts of sugars, flavors and coloring agents contained in ordinary fruit juices and the like. (Claim 4)
【００１１】本発明は、請求項５で、コンニャク精粉を
１重量％〜５０重量％、有機酸類を０．１重量％〜５重
量％、水を９９重量％〜５０重量％の割合で混合し、所
要の加熱温度で所要時間加熱して、コンニャク精粉を加
水分解して低分子化して液状としている食物繊維含有液
の製造方法を提供している。上記有機酸類として、クエ
ン酸、酒石酸、乳酸あるいは／およびリンゴ酸を用いて
いる。（請求項６） 上記加熱温度と加熱時間とは、加熱温度を高をすると加
熱時間を短くし、加熱温度を低くすると加熱時間を長く
しており、温度と時間とを対応させて変えている。According to a fifth aspect of the present invention, konjak refined flour is mixed in an amount of 1% by weight to 50% by weight, organic acids are added in an amount of 0.1% by weight to 5% by weight, and water is added in a ratio of 99% by weight to 50% by weight. Then, a method for producing a dietary fiber-containing liquid in which konjak refined flour is hydrolyzed into a liquid by lowering its molecular weight by heating at a required heating temperature for a required time is provided. As the organic acids, citric acid, tartaric acid, lactic acid or / and malic acid are used. (Claim 6) Regarding the heating temperature and the heating time, the heating time is shortened when the heating temperature is raised, and the heating time is lengthened when the heating temperature is lowered, and the heating temperature and the heating time are changed correspondingly. .
【００１２】また、請求項７で、コンニャク精粉を１重
量％〜５０重量％、有機酸類を０．１重量％〜５重量
％、水を９９重量％〜５０重量％の割合で混合し、所要
の加熱温度で所要時間加熱して、コンニャク精粉を加水
分解して低分子化して液状としている食物繊維含有液を
設け、ついで、上記食物繊維含有液を９５重量％〜５重
量％、果汁あるいは／及び野菜汁を５重量％〜９５重量
％の割合で混合している食物繊維含有飲料水の製造方法
を提供している。上記有機酸類によりコンニャク精粉に
含まれるグルコマンナンを加水分解して低分子化する
と、長い鎖状に連鎖している高分子より低分子化して、
単分子あるいは、単分子が３〜４個連鎖したオリゴ糖と
なる。高分子のグルコマンナンが低分子化すると、グル
コマンナンを含有する液は流動性が良くなり、液化する
こととなる。上記食物繊維含有液と、果汁あるいは／及
び野菜汁との混合時に、所要量の糖類、香料、着色料を
混合してもよい。（請求項８）Further, in claim 7, 1% by weight to 50% by weight of konjac flour, 0.1% by weight to 5% by weight of organic acids, and 99% by weight to 50% by weight of water are mixed, A dietary fiber-containing liquid which is heated at a required heating temperature for a required time to hydrolyze the konjak refined powder to lower its molecular weight to form a liquid is provided, and then the above-mentioned dietary fiber-containing liquid is used in an amount of 95% by weight to 5% by weight and fruit juice. Alternatively, and / or vegetable juice is provided at a ratio of 5% by weight to 95% by weight to provide a method for producing dietary fiber-containing drinking water. When the glucomannan contained in konjak refined flour is hydrolyzed to a low molecular weight by the above organic acids, the molecular weight becomes lower than that of a polymer linked in a long chain,
It becomes a single molecule or an oligosaccharide in which 3 to 4 single molecules are linked. When the high molecular weight glucomannan is reduced in molecular weight, the liquid containing glucomannan has good fluidity and is liquefied. When the dietary fiber-containing liquid and the fruit juice and / or the vegetable juice are mixed, a required amount of sugar, flavor and color may be mixed. (Claim 8)
【００１３】[0013]
【作用】上記請求項１に記載の食物繊維含有液は、コン
ニャク精粉に含まれるグルコマンナンが有機酸類で部分
加水分解され、低分子化されることにより、コンニャク
精粉を最大５０重量％含有させていても液状に保持され
ているものである。このように、液状に保持されている
ため、他の食品に添加しても均一に混合させることが可
能となり、食物繊維の添加液として好適に用いることが
可能となる。The dietary fiber-containing liquid according to claim 1 contains up to 50% by weight of konjac refined flour by partially hydrolyzing glucomannan contained in the konjac refined flour with organic acids to reduce its molecular weight. Even if it is kept, it is kept in a liquid state. As described above, since it is kept in a liquid state, it can be uniformly mixed even if it is added to other foods, and it can be suitably used as an additive solution of dietary fiber.
【００１４】請求項２および請求項６に記載のように、
有機酸類として、クエン酸、酒石酸、乳酸、リンゴ酸を
用いると、グルコマンナンからなる食物繊維を確実に部
分加水分解して低分子化させ、液状に保持出来る。特
に、クエン酸を用いた場合、クエン酸は果実類に多く含
まれるものであるため、コンニャク・果汁ジュースとす
る場合に好適に用いられる。As described in claims 2 and 6,
When citric acid, tartaric acid, lactic acid, or malic acid is used as the organic acid, dietary fiber composed of glucomannan can be reliably partially hydrolyzed to have a low molecular weight and can be kept in a liquid state. In particular, when citric acid is used, citric acid is contained in a large amount in fruits, and therefore, it is preferably used for producing konjak / juice juice.
【００１５】請求項３に記載の食物繊維含有飲料水は、
グルコマンナンからなる食物繊維を含む果汁ジュース、
あるいは野菜ジュースとなる。しかも、グルコマンナン
を含有しているのに拘わらず、部分加水分解して低分子
化により液状に保持しているため、粘性が小さくなり、
通常の果汁ジュースと同様のさらりとした液状に保持し
て、口あたりを良好にすることが出来る。まあ、請求項
４に記載のように、必要な糖類、香料等を混合しても、
液状に保持でき、かつ、飲料水を口あたりの良い飲みや
すいものとできる。尚、清涼飲料水としての好適な糖類
割合および有機酸類割合の関係は、糖類割合が１０〜１
５重量％の場合、有機酸類の割合は０．１重量％〜０．
２重量％である。The dietary fiber-containing drinking water according to claim 3 is:
Juice juice containing dietary fiber consisting of glucomannan,
Or vegetable juice. Moreover, since it is held in a liquid state by partial hydrolysis to lower the molecular weight despite containing glucomannan, the viscosity becomes small,
It can be maintained in the same liquid state as ordinary juice juice to improve the mouthfeel. Well, even if necessary sugars, flavors and the like are mixed as described in claim 4,
It can be maintained in a liquid state, and drinking water can be made to be pleasant to the mouth and easy to drink. In addition, the relationship between the ratio of sugars and the ratio of organic acids suitable for soft drinks is that the ratio of sugars is 10 to 1
In the case of 5% by weight, the proportion of organic acids is 0.1% by weight to 0.
It is 2% by weight.
【００１６】請求項５に記載の食物繊維含有液の製造方
法では、コンニャク精粉に水と有機酸類を混合して、コ
ンニャク精粉の加水分解を行うだけであるため、簡単か
つ短時間で製造することが出来る。また、請求項７に記
載の食物繊維含有飲料水の製造方法では、上記食物繊維
含有液に所要の果汁、野菜汁あるいは他の所要の成分を
混合するだけで良いため、簡単かつ短時間に製造出来
る。上記混合した後、滅菌処理して、容器に密封充填す
ることは当然である。In the method for producing a dietary fiber-containing liquid according to the fifth aspect, since konjak refined flour is simply mixed with water and organic acids to hydrolyze the konjak refined flour, the production can be performed simply and in a short time. You can do it. Further, in the method for producing dietary fiber-containing drinking water according to claim 7, since it is sufficient to mix the above-mentioned dietary fiber-containing liquid with the required fruit juice, vegetable juice or other required components, the production is simple and quick. I can. It is natural to sterilize the above-mentioned mixture and then hermetically fill the container.
【００１７】[0017]
【実施例】まず、第１実施例の食物繊維含有液の製造方
法について説明する。第一ステップでは、有機酸類とし
て用いるクエン酸と水とを混合してクエン酸水を作成す
る。本実施例では、１％クエン酸液１０００ｍリットル
を作成する。第二ステップで、上記クエン酸液を９０℃
以上に加温しながら撹拌を続け、この状態で、コンニャ
ク精粉１００ｇを徐々に加えてゆく。即ち、加熱したク
エン酸液にコンニャク精粉を撹拌しながら混合し、コン
ニャク精粉の全量を添加する。第三ステップでは、コン
ニャク精粉添加後、所要温度で所要時間加熱して、部分
加水分解を行う。本実施例では、全量添加後に、加圧下
で、１００℃で約３０分以上、１１０℃では約１５分以
上、１２０℃では約５分以上加水分解する。EXAMPLES First, a method for producing the dietary fiber-containing liquid of the first example will be described. In the first step, citric acid used as an organic acid and water are mixed to prepare citric acid water. In this embodiment, 1000 ml of a 1% citric acid solution is prepared. In the second step, the citric acid solution was heated to 90 ° C.
Stirring is continued while heating, and in this state, 100 g of konjac refined flour is gradually added. That is, the konjak refined flour is mixed into the heated citric acid solution while stirring, and the entire amount of the konjac refined flour is added. In the third step, after the konjac refined powder is added, heating is performed at a required temperature for a required time to perform partial hydrolysis. In this example, after addition of the entire amount, hydrolysis is performed under pressure at 100 ° C. for about 30 minutes or more, at 110 ° C. for about 15 minutes or more, and at 120 ° C. for about 5 minutes or more.
【００１８】上記加水分解により、コンニャク精粉に含
まれているグルコマンナンは低分子化して液化してくる
が、この液化状況はクエン酸濃度、加熱温度、加熱時間
により異なる。尚、本実施例で１％クエン酸液を用いて
いるが、０．５％クエン酸液を用いると、適正な低分子
化に要する時間は、本実施例の約２倍かかる。By the above hydrolysis, glucomannan contained in konjak refined flour is liquefied by lowering its molecular weight. The liquefaction status varies depending on the citric acid concentration, heating temperature and heating time. Although the 1% citric acid solution is used in this embodiment, the time required for proper molecular weight reduction is about twice as long as that in the present embodiment when the 0.5% citric acid solution is used.
【００１９】上記方法により、コンニャク精粉が１０重
量％の割合で含まれているのに拘わらず、加水分解され
て流動性のある液状のコンニャク含有液（食物繊維含有
液）が製造される。即ち、コンニャク精粉が１０重量
％、クエン酸（有機酸類）が１重量％、残りの水が８９
重量％の食物繊維含有液が得られる。By the above-mentioned method, a liquid konjak-containing liquid (dietary fiber-containing liquid) which is hydrolyzed and has a fluidity is produced even though the konjak refined powder is contained at a ratio of 10% by weight. That is, konjac refined flour is 10% by weight, citric acid (organic acids) is 1% by weight, and the remaining water is 89% by weight.
A liquid containing weight% of dietary fiber is obtained.
【００２０】前記したように、コンニャク精粉が２〜３
重量％で含まれている場合において、粘性があり流動性
に乏しい状態であったが、本製造方法によれば、コンニ
ャク精粉を１０重量％含ませても流動性が良好な液状に
保持したものとすることが出来る。尚、コンニャク精粉
の割合を増加させた場合、有機酸類を増加させると液状
に保持することが出来るが、有機酸類の混合量は５重量
％を越えると、着色および臭気の問題が生じるため、５
重量％以下にすることが好ましい。よって、有機酸類の
混合量を５重量％以下とすると、該有機酸類により加水
分解するコンニャク精粉の混合量は５０重量％以下にす
る必要がある。また、一方、有機酸類は０．１重量％以
上は混合しないとコンニャク精粉の加水分解度が低下す
る。また、コンニャク精粉の混合量も１重量％以上とし
ないと、該コンニャク精粉の含有液を他の食品に添加し
ても、コンニャク精粉の割合が少な過ぎて、含まれるグ
ルコマンナンの量が少なすぎて効果がなく、よって、１
重量％以上とする必要がある。上記した理由より、本発
明の食物繊維含有液では、コンニャク精粉を１重量％〜
５０重量％、上記コンニャク精粉を低分子化して液状と
する有機酸類を０．１重量％〜５重量％、水を９９重量
％〜５０重量％の割合としている。As mentioned above, the konjac refined flour is 2 to 3 times.
When it was contained by weight%, it was in a state of being viscous and poor in fluidity, but according to this production method, even if it contained 10% by weight of konjak refined powder, it maintained a liquid state with good fluidity. It can be something. When the proportion of konjak refined powder is increased, it can be maintained in a liquid state by increasing the organic acids, but if the mixing amount of the organic acids exceeds 5% by weight, problems of coloring and odor occur, 5
It is preferable that the content is not more than wt%. Therefore, if the mixing amount of the organic acids is 5% by weight or less, the mixing amount of the konjak refined powder hydrolyzed by the organic acids needs to be 50% by weight or less. On the other hand, if 0.1% by weight or more of organic acids are not mixed, the degree of hydrolysis of konjak refined flour will decrease. If the content of konjak refined flour is not more than 1% by weight, the ratio of konjak refined flour will be too small and the amount of glucomannan contained will be too small even if the solution containing the konjak refined flour is added to other foods. Is too small to be effective, so 1
It is necessary to set it to the weight% or more. For the reasons described above, in the dietary fiber-containing liquid of the present invention, 1% by weight of konjac refined flour is added.
50% by weight, 0.1% by weight to 5% by weight of organic acids for reducing the molecular weight of the konjak refined powder to a liquid state, and 99% by weight to 50% by weight of water.
【００２１】次に、上記第１実施例で製造した食物繊維
含有液を含む果汁ジュース、即ち、コンニャク果汁ジュ
ースの製造方法に係わる第２実施例を説明する。まず、
第１実施例に記載の上記第一ステップから第三ステップ
でコンニャク精粉のグルコマンナンからなる食物繊維を
含有した液を製造する。尚、第２実施例で使用する食物
繊維含有液は、コンニャク精粉の加水分解物が１０重量
％、クエン酸が０．５重量％、その他が水からなる成分
としている。Next, a second embodiment relating to the method for producing fruit juice containing the liquid containing dietary fiber produced in the first embodiment, that is, konjak juice will be described. First,
In the first to third steps described in the first embodiment, a liquid containing dietary fiber composed of glucomannan of konjak refined flour is produced. In addition, the dietary fiber-containing liquid used in the second example has 10% by weight of a hydrolyzate of konjac refined flour, 0.5% by weight of citric acid, and the other components being water.
【００２２】上記食物繊維含有液を作成した後、第四ス
テップで、所要量の果汁、糖類、香料、着色料、安定剤
を上記食物繊維含有液に混合して撹拌し、コンニャク入
り果汁ジュースを製造する。上記のように製造した果汁
ジュースを、滅菌処理した後、容器に密封充填処理して
完成製品としている。After the above-mentioned dietary fiber-containing liquid is prepared, in a fourth step, required amounts of fruit juice, sugars, flavors, colorants, and stabilizers are mixed with the above-mentioned dietary fiber-containing liquid and stirred to prepare konjak-containing fruit juice. To manufacture. The juice juice produced as described above is sterilized and then hermetically sealed in a container to obtain a finished product.
【００２３】各コンニャク入り果汁ジュースの成分を下
記に具体的に列挙する。 「グレープジュース」１０００ｍリットルのグレープジ
ュースにおいて、下記の成分を含む。 コンニャクのグルコマンナンを加水分解して液からなる
食物繊維含有液（以下、食物繊維含有液と略す）
…５００ｍリットル グレープ１／６濃縮果汁 …４０ｍリットル グラニュー糖 …１００ｇ グレープフレーバー（香料） …１．５ｍリットル 乳酸ナトリウム（安定剤） …０．１ｍリットル クエン酸3ナトリウム（安定剤） …０．５ｇ 残り全て水The components of each konjak-containing fruit juice are specifically listed below. "Grape juice" In 1000 ml of grape juice, the following components are included. Dietary fiber-containing liquid (hereinafter abbreviated as dietary fiber-containing liquid) formed by hydrolyzing konjac glucomannan
... 500 meters liter Grape 1/6 juice concentrate ... 40 m l of granulated sugar ... 100 g Grape flavor (perfume) ... 1.5 m l of sodium lactate (stabilizer) ... 0.1 m l trisodium citrate (stabilizer) ... 0.5 g rest All water
【００２４】「オレンジジュース」１０００ｍリットル
のオレンジジュースにおいて、下記の成分を含む。 食物繊維含有液 …３００ｍリットル オレンジ１／６濃縮果汁 …５０ｍリットル グラニュー糖 …８０ｇ オレンジフレーバー（香料） …１．５ｍリットル リンゴ酸（調味剤） …０．３ｇ 残り全て水"Orange Juice" In 1000 ml of orange juice, the following components are included. Liquid containing dietary fiber: 300 ml Orange 1/6 concentrated fruit juice: 50 ml Granulated sugar: 80 g Orange flavor (fragrance): 1.5 ml Malic acid (seasoning): 0.3 g All remaining water
【００２５】「マスカットジュース」１０００ｍリット
ルのマスカットジュースにおいて、下記の成分を含む。 食物繊維含有液 …３００ｍリットル マスカット１／６濃縮果汁 …５０ｍリットル グラニュー糖 …６０ｇ マスカットフレーバー（香料） …１．５ｍリットル 残り全て水"Muscat juice" In 1000 ml of Muscat juice, the following components are included. Dietary fiber-containing liquid ... 300 ml Muscat 1/6 concentrated fruit juice ... 50 ml Granulated sugar ... 60 g Muscat flavor (fragrance) ... 1.5 ml All remaining water
【００２６】[0026]
【発明の効果】以上の説明より明らかなように、本発明
によれば、コンニャク精粉を含む、即ち、グルコマンナ
ンからなる食物繊維を含むと共に、かつ、ドロリとした
粘性を備えない液を製造することが出来る。上記グルコ
マンナンからなる食物繊維含有液は、コンニャク精粉の
含有量を５０重量％程度としても液状に保持でき、よっ
て、食物繊維の含有率の高い液とすることが出来る。こ
のように液状に保持出来るためグルコマンナンを含む食
物繊維含有液は、他の食品に添加して用いることが可能
となり、添加した食品に食物繊維を含有させることによ
り、健康食品およびダイエット食品とすることが可能と
なる。As is apparent from the above description, according to the present invention, a liquid containing konjak refined flour, that is, containing dietary fiber consisting of glucomannan and having no viscous viscosity is produced. You can do it. The dietary fiber-containing liquid containing glucomannan can be maintained in a liquid state even if the content of konjac refined flour is about 50% by weight, and thus a liquid having a high dietary fiber content can be obtained. Since the liquid containing a dietary fiber containing glucomannan can be added to other foods because it can be maintained in a liquid state, it becomes a health food and a diet food by adding dietary fiber to the added food. It becomes possible.
【００２７】また、上記グルコマンナンからなる食物繊
維含有液を果汁、野菜汁等と混合しても均質な液状に保
持したコンニャク入り果汁ジュース、野菜ジュースとす
ることが出来る。特に、近時提供されているコンニャク
入りジュースはいずれもドロリとした粘性を有するもの
で、口あたりが重いが、本発明のコンニャク入りジュー
スは、通常の果汁ジュース等と同様なさらりとした液状
で、口あたりがさわやかである特徴を有する。Further, even if the dietary fiber-containing liquid consisting of glucomannan is mixed with fruit juice, vegetable juice or the like, a konjak-containing fruit juice or vegetable juice can be obtained which is kept in a homogeneous liquid state. In particular, the konjak-containing juices that have recently been provided all have a thick and sticky taste and have a heavy mouth feel, but the konjak-containing juice of the present invention is in the same liquid state as a normal fruit juice or the like. , With the characteristic that the mouthfeel is refreshing.
【００２８】また、従来、果汁ジュースを飲む機会が非
常に多いが、糖類を多く含むため、カロリー過多の原因
になりやすい。これに対して、本発明の果汁ジュースで
はコンニャクを含有し、難消化性のグルコマンナンから
なる食物繊維を含んでいるため、果汁ジュースを飲料し
ても消化摂取しにくくなり、カロリー過多を抑制するこ
とが出来る。Further, conventionally, there have been many occasions to drink fruit juice, but since it contains a lot of sugars, it tends to cause excess calories. On the other hand, the fruit juice of the present invention contains konjak, and since it contains dietary fiber composed of indigestible glucomannan, it becomes difficult to digest and ingest even when the fruit juice is drink, and it suppresses excess calories. You can
フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 1/212 １０２ Ａ Continuation of the front page (51) Int.Cl. 6 Identification number Office reference number FI technical display area A23L 1/212 102 A
Claims (8)
％、上記コンニャク精粉を低分子化して液状とする有機
酸類を０．１重量％〜５重量％、水を９９重量％〜５０
重量％の割合で含んでいる食物繊維含有液。1. Concentrated konjak flour in an amount of 1% to 50% by weight, 0.1% to 5% by weight of organic acids that reduce the molecular weight of konjac refined powder to a liquid, and 99% to 50% of water.
A liquid containing dietary fiber, which is contained in a weight percentage.
あるいは／およびリンゴ酸からなる前記請求項１に記載
の食物繊維含有液。2. The dietary fiber-containing liquid according to claim 1, wherein the organic acids are citric acid, tartaric acid, lactic acid or / and malic acid.
％、上記コンニャク精粉を低分子化して液状とする有機
酸類を０．１重量％〜５重量％、水を９９重量％〜５０
重量％の割合で含んでいる食物繊維含有液に、果汁ある
いは／及び野菜汁を混合しており、上記食物繊維含有液
を９５重量％〜５重量％、果汁あるいは／及び野菜汁を
５重量％〜９５重量％の割合で含んでいる食物繊維含有
飲料水。3. A konjak refined flour in an amount of 1% to 50% by weight, an organic acid in which the konjak refined flour is made into a low molecular weight liquid state in an amount of 0.1% to 5% by weight, and water in an amount of 99% by weight to 50%.
Fruit fiber or liquid and / or vegetable juice is mixed with the dietary fiber-containing liquid contained in a weight ratio of 95% by weight to 5% by weight, and fruit juice or / and vegetable juice is 5% by weight. A dietary fiber-containing drinking water containing ˜95% by weight.
含んでいる請求項３に記載に食物繊維含有飲料水。4. The dietary fiber-containing drinking water according to claim 3, which contains required amounts of sugars, flavors, colorants and stabilizers.
％、有機酸類を０．１重量％〜５重量％、水を９９重量
％〜５０重量％の割合で混合し、所要の加熱温度で所要
時間加熱して、コンニャク精粉を加水分解して低分子化
して液状としている食物繊維含有液の製造方法。5. The konjak refined flour is mixed at 1% to 50% by weight, the organic acids are mixed at 0.1% to 5% by weight, and the water is mixed at 99% to 50% by weight at a required heating temperature. A method for producing a dietary fiber-containing liquid in which konjak refined flour is hydrolyzed into a low-molecular weight liquid by heating for a required time.
酸、乳酸あるいは／およびリンゴ酸を用いている請求項
５に記載の製造方法。6. The method according to claim 5, wherein citric acid, tartaric acid, lactic acid or / and malic acid is used as the organic acid.
％、有機酸類を０．１重量％〜５重量％、水を９９重量
％〜５０重量％の割合で混合し、所要の加熱温度で所要
時間加熱して、コンニャク精粉を加水分解して低分子化
して液状としている食物繊維含有液を設け、ついで、 上記食物繊維含有液を９５重量％〜５重量％、果汁ある
いは／及び野菜汁を５重量％〜９５重量％の割合で混合
している食物繊維含有飲料水の製造方法。7. Konjac refined flour is mixed in an amount of 1% to 50% by weight, organic acids are added in an amount of 0.1% to 5% by weight, and water is added in an amount of 99% to 50% by weight at a required heating temperature. A dietary fiber-containing liquid which is heated for a required time to hydrolyze the konjak refined powder to lower its molecular weight to form a liquid is provided, and then the above dietary fiber-containing liquid is used in an amount of 95% to 5% by weight, fruit juice or / and vegetable juice. Is mixed at a ratio of 5% by weight to 95% by weight.
及び野菜汁との混合時に、所要量の糖類、香料、着色
料、安定剤を混合している請求項７に記載の製造方法。8. The liquid containing dietary fiber, and / or fruit juice
The production method according to claim 7, wherein required amounts of sugars, flavors, colorants, and stabilizers are mixed at the time of mixing with the vegetable juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10542194A JP3662603B2 (en) | 1994-05-19 | 1994-05-19 | Dietary fiber-containing liquid, dietary fiber-containing drinking water and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10542194A JP3662603B2 (en) | 1994-05-19 | 1994-05-19 | Dietary fiber-containing liquid, dietary fiber-containing drinking water and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07313120A true JPH07313120A (en) | 1995-12-05 |
| JP3662603B2 JP3662603B2 (en) | 2005-06-22 |
Family
ID=14407141
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10542194A Expired - Fee Related JP3662603B2 (en) | 1994-05-19 | 1994-05-19 | Dietary fiber-containing liquid, dietary fiber-containing drinking water and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3662603B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006333738A (en) * | 2005-05-31 | 2006-12-14 | Asahi Soft Drinks Co Ltd | Glucomannan-containing drink and bottled drink using the same |
| WO2007080894A1 (en) * | 2006-01-11 | 2007-07-19 | Seiya Sakurai | Fluid konjac material, method of producing the same and use thereof |
| JP2008035818A (en) * | 2006-08-09 | 2008-02-21 | Ogino Shoten:Kk | Method for producing depolymerized glucomannan and the resultant glucomannan flour |
| JP5622980B1 (en) * | 2013-01-30 | 2014-11-12 | 清水化学株式会社 | Glucomannan for food and beverage addition and food and beverage containing the same |
-
1994
- 1994-05-19 JP JP10542194A patent/JP3662603B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006333738A (en) * | 2005-05-31 | 2006-12-14 | Asahi Soft Drinks Co Ltd | Glucomannan-containing drink and bottled drink using the same |
| WO2007080894A1 (en) * | 2006-01-11 | 2007-07-19 | Seiya Sakurai | Fluid konjac material, method of producing the same and use thereof |
| JP2007185113A (en) * | 2006-01-11 | 2007-07-26 | Seiya Sakurai | Konjak fluid material, method for producing the material, and usage of the material |
| US7749550B2 (en) | 2006-01-11 | 2010-07-06 | Seiya Sakurai | Fluid konjak material and its production and use |
| JP2008035818A (en) * | 2006-08-09 | 2008-02-21 | Ogino Shoten:Kk | Method for producing depolymerized glucomannan and the resultant glucomannan flour |
| JP5622980B1 (en) * | 2013-01-30 | 2014-11-12 | 清水化学株式会社 | Glucomannan for food and beverage addition and food and beverage containing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3662603B2 (en) | 2005-06-22 |
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