JP2008118994A - Method for producing low calorie konnyaku drink, low calorie food and natural cosmetics by liquefying konnyaku powder - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new method for producing low calorie konnyaku drink, low calorie food and natural cosmetics by liquefying konnyaku powder. <P>SOLUTION: This method for producing the low calorie konnyaku drink, low calorie food and natural cosmetics with liquefied konnyaku comprises processes of (1) preparing 10-50 pts.wt. of water based on 1 pt.wt. of konnyaku powder, (2) adding enzyme which destroys plant tissue to the water, (3) adding konnyaku powder to the water, (4) adding 0.1-8 wt.% of circular oligosaccharide to the gross weight of water added with konnyaku powder, (5) leaving the mixture of (4) at 30-70°C for 0.5-6 h to hasten enzyme reaction, and (6) overheating the mixture of (5) at a temperature to inactivate enzyme to inactivate the enzyme. Furthermore, the method comprises a process of adding sweetener and an acidifier during the (1)-(5) processes. Thus, it is possible to obtain the ultra-low calorie drink which has 4.8 kcal per 100 g. The low calorie food and natural cosmetics are each obtained by mixing the product of (6) with a processed food and cosmetics followed by processing. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a method for producing a low-calorie konjac beverage, a low-calorie food, and a natural cosmetic.

Konjac mannan (glucomannan), which is the main component of konjac, is not digested by human digestive enzymes, so it is low in calories and is used as a healthy food with an intestinal regulating action. However, it is not liquefied and processed and used for beverages, processed foods, and cosmetics.

Accordingly, the present invention provides a method for producing a low-calorie beverage, a low-calorie food, and a natural cosmetic mainly composed of konjac.

The inventor dissolves konjac powder in water at an appropriate concentration (1 to 10%) (concentration of konjac that is normally eaten; 2.5 to 3%) and becomes a paste-like substance, which is then processed into another product. It is impossible to use. As a result of various studies to solve the above-mentioned problems, beverages, processed foods are processed by processing konjac flour (industry term: fine powder) existing in the market with enzymes that disrupt plant tissues such as mannanase of hemicellulase. The present invention has been completed by finding that it can be liquefied in a state where it can be used in cosmetics.

The present invention relates to a method for producing a konjac beverage, a processed food, and a cosmetic,
(1) Prepare 10 to 50 parts by weight of water per 1 part by weight of konjac powder;
(2) adding an enzyme that disrupts plant tissue to the water; then (3) adding konjac flour to the water;
(4) 0.1 to 8% by weight of cyclodextrin (cyclic oligosaccharide) is added to the total amount of water to which the konjac powder is added;
(5) The mixture of (4) is allowed to undergo an enzyme reaction at a temperature of 30 ° C. to 70 ° C. for 0.5 to 6 hours; and (6) the mixture of (5) is inactivated by the enzyme. Inactivating the enzyme by heating at a temperature by overheating at a temperature to
The liquefied product can be made into a konjac beverage by adding a sweetener and a sour agent, and a low-calorie food can be made by mixing and processing the target food. In addition, natural cosmetics can be manufactured by mixing with cosmetics. These manufacturing methods are provided.

The enzyme that disrupts the plant tissue is typically a hemicellulase mannanase, and preferably coexists with xylanase and / or cellulase.
When these enzymes are used, the liquefied konjac is free flowing and does not have a feeling of viscosity. Therefore, the present invention also provides a konjac beverage having an appropriate viscosity.

The present invention relates to a method for producing a konjac beverage having viscosity,
(A) preparing a liquid konjac treated with an enzyme by a method comprising the steps (1) to (5) according to any one of claims 1 to 3;
(B) preparing a paste that is not enzymatically treated by a method comprising steps (1) and (3) according to claim 1; and (c) in the liquid konjac prepared in (a) and in (b) Evenly mix the adjusted paste;
(D) A sweetener and a sour agent may be added in the step (a) or (c).
A method comprising the above is provided.

As the konjac powder used in the present invention, konjac powder commercially available as a food material can be used.
In the method for producing a liquid konjac of the present invention, it is preferable that an enzyme preparation is first put in water, and then konjac powder is put into water containing the enzyme preparation and dispersed and dissolved. If the konjac powder is put into the water before the enzyme preparation is added, the konjac powder is not well dispersed in the water, and a non-uniform gel may be formed.

The amount of water used is 10 to 50 parts by weight with respect to 1 part by weight of konjac powder, although it depends on the physical properties of the target product. If the amount of water is too small, the concentration of the konjac component will be high, and a pleasant drink will not be obtained.
If the amount of water is too large, it becomes a watery and tasteless beverage, and in the case of a low-calorie food, the purpose of reducing calories cannot be achieved. Of course, in the case of natural cosmetics, the effect cannot be expected.

The plant disintegrating enzyme used in the present invention is typically a hemicellulase mannanase, which is preferably used together with xylanase and / or cellulase.
As the mannanase, a commercially available enzyme preparation is preferable. As a desirable mannanase, a commercially available mannanase product can be used, and a mannanase product derived from Aspergillus niger is preferable. Aspergillus niger mannanase products are usually accompanied by xylanase and cellulase. The amount of the enzyme is about 20,000 to 300,000 units per kg of konjac powder. For example, 0.4 g to 10 g of an enzyme agent of 50,000 units / g can be used per 1 kg of konjac flour.

In the case of beverages, sweeteners, acidulants and cyclic oligosaccharides (Cyclo (registered trademark) dextrin) are added as additives. Since the konjac beverage of the present invention is aimed at low calories, it is preferable to use an artificial sweetener substantially free of heat, such as a high-sensitivity sweetener and aspartame, as the sweetener.
As the acidulant, conventional acidulants such as citric acid, malic acid, and succinic acid can be used. An appropriate amount of the sweetener and sour agent may be added depending on the kind thereof. Cyclodextrins (cyclic oligosaccharides) are important for inclusion of umami and savory ingredients derived from konjac. The amount of cyclodextrin (cyclic oligosaccharide) used varies depending on the raw material konjac powder, but is about 0.1% to 8% with respect to the total components of water and konjac powder.

The above-mentioned additives may be added at the same stage as the addition of the enzyme, or may be added at an appropriate stage thereafter. The enzyme and other components (when added together with the enzyme) may be added and dissolved in water before adding konjac flour according to a conventional method.
In the case of low-calorie foods and natural cosmetics, it is not necessary to add additives such as acidulant and sweetener, but cyclodextrin is added as in (0011).
Next, konjac powder is added to the water after the addition of the enzyme. The konjac powder is added gradually while stirring the water to some extent so that it does not become muddy.

In order to carry out the enzyme reaction, the mixture is slowly stirred at a temperature of 30 ° C. to 70 ° C. so that the entire amount of liquid moves for 0.5 to 6 hours. Thereby, the konjac component is solubilized, and the whole becomes transparent and liquefied.
Next, the enzyme is inactivated by heating. The heating for this may be performed at 90 ° C. for 20 to 60 minutes, for example.

The liquefied konjac produced by the above method is free flowing and has almost no viscosity. Therefore, in order to obtain a konjac beverage that wants to give a feeling of viscosity, after adding konjak powder in water without adding enzyme to form a paste-like viscous physical property, the above liquid konjac is uniformly distributed in an appropriate ratio. What is necessary is just to mix.

Next, the present invention will be described more specifically with reference to examples.
Example 1: Low calorie konjac beverage 400 ml of water was prepared and heated to 60C. To this, 0.6 g of calorie-free sweetener, 1.6 g of acidulant (malic acid) and 5 g of cyclodextrin (cyclic oligosaccharide) which were previously mixed were dissolved. Next, 0.06 g of mannanase (activity 50,000 units / g) was added and dispersed and dissolved. Next, with vigorous stirring, 12 g of konjac powder was removed and mixed and dispersed. The mixture was then gently stirred and the enzyme reaction was allowed to proceed at 60 ° C. for 60 minutes. . After becoming a uniform liquid, the taste and physical properties were confirmed, packed in a container, and heated at 90 ° C. for 40 minutes to inactivate the enzyme. This was cooled to obtain a konjac beverage product.

Analytical values (per 100 g of konjac beverage) of the obtained konjac beverage were as follows.
Inspection Item inspection results <br/> energy 8.4kcal
Moisture 89.6g
Crude protein 0.1g
Crude fat 0g
Ash content 0.3g
Carbohydrate 3.0g
Carbohydrate 1.0g
Plant fiber 2.0g
Natrium 3mg

Example 2: Low-calorie food, white bun. 10 g of starch and 50 g of sugar are mixed in advance and mixed with 1 g of emulsifier (sugar ester) dissolved in 55 ml of 5% liquid konjac. It was.
Next, 86 g of wheat flour (weak flour), 4 g of processed starch, and 2 g of swelling agent were mixed and sieved, and the mixture was further kneaded and aged for 2 hours.
20 g of red bean koji was seasoned with 17.5 g of this matured dough and added with a high-sensitivity koji seasoning. This was steamed for 10 minutes to produce a product. The finished product is soft and has a low calorie white bun.

The analysis value of the obtained white bun (per 100 g bun) was as follows.

Example 3: Natural cosmetics; lotion All the raw materials were food materials.
First, 400 ml of purified water (ion exchange water) was prepared. To this, 200 ml of 5% liquefied konjac was added and mixed.
Based on this, 30 ml of 70% ethyl alcohol, 20 g of edible glycerin, 20 ml of shiso extract, 1.4 ml of 50% phytic acid and 3 ml of rosemary were added and mixed well to obtain a uniform solution.
The result was a natural cosmetic water with a pH of 4.4, which is familiar to the skin, moisturizing, and uncomfortable to use.

Claims (8)

In the method for producing liquefied konjac, (1) 5 to 50 parts by weight of water is prepared per 1 part by weight of konjac powder;
(2) adding an enzyme that disrupts plant tissue to the water; then (3) adding konjac flour to the water;
(4) 0.1 to 8% by weight of cyclodextrin (cyclic oligosaccharide) is added to the total amount of water to which the konjac powder is added;
(5) The enzyme reaction is allowed to proceed for 0.5 to 6 hours at a temperature of 30 ° C to 70 ° C in the mixture of (4); and (6) the mixture of (5) is inactivated by the enzyme. Inactivate the enzyme by heating at temperature. The method according to claim 1, wherein the enzyme that disrupts plant tissue is a hemicellulase mannanase. The method according to claim 2, wherein the enzyme that disrupts the plant tissue further comprises xylanase and cellulase. The method for producing a konjac beverage according to claim 1, comprising a step of adding a sweetener and a sour agent between the steps (1) to (5). In the method for producing a konjac beverage having viscosity, (a); adjusting the enzyme-treated liquid konjac by a method comprising the steps (1) to (6) according to claim 1,
(B); preparing a paste that is not enzymatically treated by the method comprising steps (1) and (3) according to claim 1, and
(C); uniformly mixing the liquid konjac beverage prepared in (a) above and the paste prepared in (b) above In order to ensure the long-term preservation or the convenience of transportation of the liquefied product obtained by enzymatic treatment using the methods (1) to (6) in the step according to claim 1 ,
If necessary, add the dried product to the specified water, dissolve it, and return to the original liquid konjac. The manufacturing method of the low calorie foodstuff by adding and mixing the liquefied konjac processed by the method containing the (1)-(6) of Claim 1 to the processed food which wants to reduce calories. In the manufacturing method of natural (natural) cosmetics,
A method for producing a natural cosmetic product obtained by adding and mixing liquefied konjac (konjac extract), which has been enzyme-treated by the method including steps (1) to (6) according to claim 1, to cosmetics and soap.