Dried konjac and manufacturing method therefor as well as processed foods using said dried konjac
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A technology for processed food and konjac, which is applied in the field of dried konjac and its manufacture and processed food using the dried konjac, can solve problems such as dissolution, and achieve the effects of good water development, efficient drying and inhibition of water absorption
Active Publication Date: 2011-07-13
ABS
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In addition, although it is a raw material that has lower calories and sugar compared with starch raw materials and water syrup, and can play a role in suppressing blood sugar levels, but because it is a water-soluble dietary fiber, if it is added when the konjac embryo is formed, it will dissolve. Shortcomings
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Embodiment 1
[0089] The dry konjac obtained by the present invention is obtained according to the ingredient ratio shown in Table 2-1 in Example 1 and the data of calories and sugar content.
[0090] Below, blank
[0091] 【table 2-1】
[0092]
[0093] The manufacturing method of the dried konjac shown in Example 1 is as follows.
[0094] (Manufacturing process of rice-shaped konjac gel)
[0095] Utilize common means to be the mixture of 2.5% konjac flour by weight, 4% tapioca starch, 5% modified starch containing more dietary fiber and 88.5% water by weight ratio to prepare Rice-shaped konjac. That is, a predetermined amount of water is added to a mixture of konjac flour, starch raw material, and dietary fiber raw material to disperse and dissolve it. After standing still at room temperature, add lime milk while stirring and mixing, and form granules with a diameter of 3 to 5 mm through the rotary nozzle of the konjac konjac forming machine. Put it into hot water at 60° C. and stir...
Embodiment 2
[0115] Obtain the dry konjac of the present invention of using material shown in Table 2-2, content ratio in embodiment 2.
[0116] The manufacturing method uses different materials and blending ratios, but is obtained by the same manufacturing method as in Example 1.
[0117] 【Table 2-2】
[0118]
[0119]
Embodiment 3
[0121] Obtain the dried konjac of the present invention using materials shown in Table 2-3, content ratio in embodiment 3.
[0122] The manufacturing method uses different materials and blending ratios, but is obtained by the same manufacturing method as in Example 1.
[0123] 【Table 2-3】
[0124]
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Abstract
Provided are dried konjac having the contradictory elements of improved water-reconstitution properties and an effect to prevent degeneration when dried along with reduced calories and sugars and which can be anticipated to have blood sugar-suppressing effects, a manufacturing method therefor, and processed foods using said dried konjac. The dried konjac is characterized in that it comprises, by weight ratio, 8 to 20% of one or more kinds of starch material selected from tapioca, potato, cornstarch and processed starch, 6 to 20% konjac powder, 15 to 40% of one or more kinds of dietary fiber material selected from a dietary fiber material A group including digestion-resistant starch and processed starch comprising a large quantity of dietary fiber, 0 to 10% of one or more kinds of dietary fiber materials selected from a dietary fiber material B group comprising oat fiber, wheat fiber, potato fiber, sugar cane fiber, crystalline cellulose, sodium alginate, carrageenan, guar gum, hydrolyzed guar gum, psyllium seed gum, xanthan gum, tamarind gum, tragacanth gum, and jeran gum, and 30 to 50% of digestion-resistant dextrin.
Description
technical field [0001] The present invention relates to a low-calorie, low-sugar content dry konjac that can suppress the increase of blood sugar level, its production method and processed food using the dried konjac. Background technique [0002] In recent years, lifestyle-related diseases such as diabetes, represented by metabolic syndrome, have become more serious. The number of diabetic patients in Japan, including pre-diabetic patients, has reached 20 million. Countermeasures against obesity, which is one of the causes, have become national issues. Therefore, the demand for low-calorie and low-sugar food is increasing as a demand for food. In addition, when you have diabetes, if you eat staple foods such as rice, noodles, snacks, and fruits, your blood sugar level will rise, so you can't eat satisfactorily in the current situation. It is desired to develop a low-calorie, low-sugar food for diabetics that can eat with limited deliciousness, that is, can limit calories ...
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