Processed food for mammals, including humans, containing konjac fine particles

Abstract

To provide a processed food binder and an injection liquid utilizing water contained in cut fine particles for water retention of a processed food. To provide a main edible pet food corresponding to a comprehensive nutritional diet or a therapeutic diet for a pet such as a dog or a cat.SOLUTION: This processed food for mammal including cut fine particles containing devil's tongue is characterized by containing a weak alkali or acidic devil's tongue milk which is a devil's tongue milk having a property close to a paste obtained by using a strong alkali gelatinized devil's tongue as a raw material or devil's tongue made weak alkali by exposing the strong alkali gelatinized devil's tongue to water and cutting the raw material into fine particles and contains the cut fine particles having substantially the same texture and water content as those of the raw material. Konjac milk is a binder or injection liquid for processed foods in a broad sense, which binds ingredients together and makes them easy to put together.SELECTED DRAWING: Figure 18

Description

[Technical Field]

[0001] The present invention relates to a low-calorie processed food for mammals, including humans, containing chopped fine particles of konjac and exhibiting the same texture and taste as existing foods that do not use konjac, particularly a weight-loss food. [Background technology]

[0002] The food commonly referred to as konjac is a strongly alkaline gel-like substance made from glucomannan and other ingredients, and is composed of 96-97% water. Due to its large amount of water, it is considered one of the lowest calorie foods. Furthermore, glucomannan (konjac mannan) is extracted and refined from konjac root and used as an ingredient in various health foods. Konjac produced from glucomannan or foods containing dietary fiber containing processed konjac products are low in fat and calories, and are therefore gaining recognition not only as health foods but also as diet foods. Furthermore, various breads, biscuits, noodles, and meat products incorporating konjac and other mannans are also available on the market as health foods.

[0003] Due to consumer needs for safety because the ingredients are the same as those eaten by humans, the use of human ingredients is increasing today, and pet food, which uses ingredients and materials used in food, is now competing with human ingredients. Today, the health food market can be said to be the market for health foods for mammals, including humans. When it comes to pet food, efforts are being made to develop products that are functional and of high quality, and high-quality food is being selected that is high in protein, nutritionally balanced, safe, additive-free, etc. Pet food uses raw materials and ingredients that are also used in food.

[0004] Glucomannan is a natural dietary fiber found in the konjac tuber, a member of the Araceae family. Glucomannan, also known as konjac mannan, is a type of polysaccharide formed by the polymerization of glucose and mannose in a ratio of 2:3 to 1:2. It is believed to be largely indigestible in the human digestive tract, partially converted into fatty acids by intestinal microorganisms, contributing to a regulated intestinal environment. This representative dietary fiber is also known to have the effects of lowering blood glucose and blood cholesterol and to have immune-enhancing properties. Water-soluble dietary fibers such as glucomannan are low in calories and highly viscous, slowing the transit time through the digestive tract. Therefore, they are believed to have physiological effects such as reducing food intake, suppressing weight gain, and reducing body fat. Therefore, various health foods incorporating glucomannan have been developed.

[0005] In order to level out the yearly demand for konjac, it is necessary for it to be applicable to a variety of foods. However, since konjac is mainly available in the form of blocks, plates, spheres, strings, etc., and the tolerance for shape change is narrow, it is not easy to utilize the characteristics of konjac widely in a variety of foods.

[0006] Furthermore, konjac contains a large amount of water and is prone to spoilage at room temperature, requiring refrigeration for storage. Furthermore, even chips or granules are affected by the water content when mixed with other food ingredients. Various methods have been proposed to avoid the effects of this large amount of water. Generally, konjac is preferably in chip or granular form when mixed into processed foods to increase the dietary fiber content or reduce calories. However, because konjac contains a large amount of water, the water content of the chips or granules can cause dripping and other problems when mixed with other food ingredients.

[0007] Furthermore, since konjac requires a strong alkaline condition for solidification, it leaves behind an alkaline residue and an alkaline odor, and it is said that these physical properties unique to konjac limit the range of uses and hinder widespread and / or large-scale use.

[0008] To avoid the effects of water, it is common to dry the konjac into granular or chip form. Proposed methods include kneading gel-like konjac with alkaline water such as lime water, extruding the kneaded konjac into 60 to 15 filaments 2 to 4 mm thick, curing, and then crushing the pieces into small pieces using a grinder. The pieces are then heated to resolidify and form independent konjac granules, which are then washed, dehydrated, and dried with hot air at a temperature of 40 to 65°C until the moisture content reaches 4 to 10% (Patent Document 1); konjac food product in which the konjac is crushed to a length of 0.5 mm and a width of 3 mm and dried to 10 to 60% of its original moisture content (Patent Document 2); and fibrous konjac molded into granules 6 mm long or less, which is produced by combining cooling to below -10°C and drying above 200°C to remove moisture from the crushed konjac tissue (Patent Document 3).

[0009] Because drying is time-consuming and expensive, finely chopped particles have been proposed as a form of konjac that does not require a drying process (Patent Documents 4 and 5). The manufacturing process is complicated because it requires an additional sieving step, which also removes moisture that has escaped from the tissue. Patent Document 4 describes a beverage containing raw materials used in beverages and finely chopped particles of a thermally irreversible coagulation product whose main component is glucomannan, in which 90% or more by weight of the finely chopped particles are cut with a blade to a particle size that will pass through a 160 Tyler mesh sieve, and the beverage is approximately neutral to acidic. The neutralization of the alkali is achieved by incorporating acidic microcapsules in which an organic acid is coated with an outer shell having a melting point higher than the coagulation temperature of the glucomannan, and by raising the temperature above the melting point of the outer shell after the glucomannan has coagulated, thereby expelling the organic acid from inside the microcapsules, and the manufacturing process cannot be said to be simple. Patent Document 5 describes a liquid food in which a heat-irreversible coagulation containing glucomannan as the main component is cut with a blade to obtain finely chopped particles, which are themselves neutralized and to which other liquid food ingredients are added.The manufacturing process of this liquid food is not as simple as that of Patent Document 4.

[0010] It has been proposed to add a dealkalization step by washing the particles with water after fine chopping (Patent Document 6), in which the water that has escaped from the structure due to chopping is removed. Not all of the water in the gel-like substance is utilized. This microparticulate konjac is cut into fine particles that have a structure substantially identical to the three-dimensional reticular fibrous structure of konjac gel and retain substantially all of the water as occluded water. The production method includes the steps of roughly chopping raw konjac into particles with an average particle size of 1 to 10 mm, washing the roughly chopped konjac with water, dehydrating the washed konjac, and finely chopping the dehydrated konjac using a high-speed cutter so that 40 to 60% by weight of particles have a particle size of 30 to 500 μm and 40 to 60% by weight of particles with a particle size of 5 μm or less. Furthermore, because it is technically difficult to cut konjac into finer pieces and it takes a lot of effort to obtain fine, well-dispersed microparticulate konjac, an invention has been proposed in which konjac grains are cut into microparticulates using a rotary food cutter or homogenizer after enzyme treatment, thereby producing microparticulate konjac in which the microparticulates do not have secondary aggregation (Patent Document 7).This novel, versatile food ingredient can be mixed with ingredients for beverages, jellies, soups, potages, hamburgers, noodles, bread, etc. to add richness without reducing the flavor or texture of the ingredients, and allows for the intake of large amounts of low-calorie, highly cellulose-rich konjac. In addition, a konjac microparticle water with properties almost similar to water has been proposed (Patent Document 8). The basicity of the konjac paste after alkali treatment is reduced to a predetermined pH value to inhibit the konjac solidification reaction, and the konjac paste is then subjected to an enzyme treatment to obtain an aqueous konjac.

[0011] Turning our attention to pet food, pet foods utilize raw materials and ingredients used in food production, and include complete nutritional foods, therapeutic foods, snacks, and other purpose foods. Other purpose foods are given to adjust or supplement specific nutritional components or to enhance palatability. For example, a konjac sponge pet food has been developed, which is obtained by freezing konjac to separate the water from the konjac and then returning it to room temperature. It has excellent oral cleaning properties, is easy to use, and can be used for young and elderly animals, as well as animals with weak teeth (Patent Document 9). [Prior art documents] [Patent documents]

[0012] [Patent Document 1] Patent No. 3395966 [Patent Document 2] Japanese Patent Application Publication No. 2-231045 [Patent Document 3] Japanese Patent Application Publication No. 8-89184 [Patent Document 4] Patent No. 2789504 [Patent Document 5] Patent No. 2909181 [Patent Document 6] Japanese Patent Application Publication No. 5-252882 [Patent Document 7] Japanese Patent Application Laid-Open No. 2001-333726 [Patent Document 8] Patent No. 3969964 [Patent Document 9] Japanese Patent Application Laid-Open No. 2001-292707 [Non-patent literature]

[0013] [Non-Patent Document 1] Journal of Eclipse Science, 31(1), p21~30, 2024 Summary of the Invention [Problem to be solved by the invention]

[0014] An object of the present invention is to provide a processed food for mammals, including humans, containing finely divided konjac particles, particularly a food for weight loss. The present invention focuses on konjac, which contains a large amount of water, and aims to utilize the water contained in the cut microparticles to improve the water retention of processed foods, as well as to utilize its form and characteristics that make it easy to process. More specifically, the present invention aims to provide a processed food, particularly a weight loss food, containing cut microparticles of konjac for mammals, including humans, by introducing konjac into processed foods in a form in which the water remains within the microparticles, thereby maintaining the water retention of the processed foods. To achieve this, the present invention aims to produce the microparticles using a simple and low-cost manufacturing process. The mannan milk produced at low cost is intended to be dried and used in powder form. Water-soluble dietary fiber such as glucomannan, a major component of konjac, is low in calories and highly viscous, and is capable of delaying transit time through the digestive tract, and is therefore believed to have physiological effects such as reducing food intake, inhibiting weight gain, and reducing body fat. Therefore, the present invention aims to provide processed foods for mammals, including humans, containing chopped microparticles of konjac, in which glucomannan is made into a milk state or dried from the milk state into a powder and incorporated into various foods, and particularly a weight loss food.

[0015] The term "pet" refers to animals kept at home for the purpose of human companionship, and as the recognition of them as companion animals that coexist with humans has spread, they have also come to be called companion animals. Typical pets include dogs and cats. Pets are kept as family members, and as their status rises, attention is being paid to diseases and care as a key indicator of improving the quality of life of pets. Taking small dogs as an example, it has been reported that most suffer from joint diseases such as patellar luxation due to their indoor breeding environment and genetic factors. Pet foods that can manage obesity and healthcare, which are the main causes of disease, are needed to prevent and manage diseases in advance. An object of the present invention is to provide a weight loss diet for mammals, including humans, using a processed food containing chopped konjac microparticles. Recently, the keeping of companion animals has become popular, and obesity is increasing not only in humans but also in pet animals such as dogs and cats, which has become a problem. Obesity is not just a simple obesity but can also cause many diseases, so its prevention is extremely important for maintaining health. Appropriate management is more important than anything else for preventing obesity, and the present invention aims to provide an effective weight loss agent for mammals, including humans, using a processed food containing chopped konjac microparticles. [Means for solving the problem]

[0016] The inventors focused on konjac, which contains a large amount of water, and discovered that because of its properties similar to konjac milk paste, it can be used as a binder for processed foods or can be injected. They also discovered that the form in which the water contained in the cut microparticles remains within the cut microparticles can have an effect on introducing water into processed foods. In order to develop a technology for utilizing this, they conducted extensive research to adopt simple and low-cost manufacturing processes for the production of microparticles, as shown in 1) to 6) below. 1) Starting from ordinary konjac, which is a strong alkaline gelling konjac, 2) Minimize the effort required for dealkalization. 3) Instead of grinding, cut it into fine particles with a blade. 4) Retains moisture within the fine particles. 5) No additional processes such as enzyme treatment are used. 6) No additional processes such as screening processes are added. Furthermore, it was found that a dry powder that avoids the influence of water can be obtained in a conventional manner from mannan milk obtained through a simple and cost-effective manufacturing process. As a result, the present invention was arrived at.

[0017] The present invention relates to a processed food for mammals, including humans, containing chopped konjac microparticles as described in (1) to (6) below. (1) A processed food for mammals, including humans, containing chopped microparticles of konjac, characterized in that the food and / or food material is made from ordinary konjac, which is strong alkaline gelling konjac, or konjac that has been made weakly alkaline by soaking strong alkaline gelling konjac in water, and has properties similar to a paste made by cutting into fine particles, and contains konjac milk or its dried powder consisting of chopped microparticles that have substantially the same texture and moisture content as the raw material. (2) A processed food for mammals, including humans, as described in (1) above, wherein the konjac milk is weakly alkaline or acidic. (3) A processed food for mammals, including humans, according to (1) or (2) above, wherein the processed food is in the form of a dry type, a semi-dried type, or a wet type. (4) A processed food for mammals, including humans, according to (1) or (2) above, wherein the processed food is a weight loss food. (5) A processed food for mammals, including humans, according to (1) or (2) above, wherein the processed food is a processed food made using grain flour. (6) A processed food for mammals, including humans, according to (1) or (2) above, wherein the processed food is a pet food. [Effects of the Invention]

[0018] The present invention focuses on konjac, which contains a large amount of water, and because the properties of konjac milk are similar to a paste, it can be used as a binder for processed foods that binds ingredients together and makes them easier to combine, or can be used for injection processing, so that the water contained in the cut microparticles remains in the cut microparticles, making it possible to introduce water into processed foods.It is possible to provide processed foods for mammals, including humans, particularly weight loss foods, which contain konjac milk in the form of cut microparticles that have properties similar to a paste cut into fine particles and have substantially the same texture and water content as the raw material, or which contain dried powder of this konjac milk. Furthermore, the konjac milk of the present invention, which can be used as a binder for processed foods or for injection processing, can be produced by a simple and inexpensive method that uses ordinary konjac, which is strongly alkaline-gelled konjac, as the starting material, and performs dealkalization in a simple manner at a stage that requires as little effort and cost as possible, without using additional processes such as enzyme treatment or adding additional processes such as a sieving process, and by cutting the konjac into fine particles with a blade rather than grinding them, leaving moisture within the fine particles.

[0019] Furthermore, a dry powder that avoids the influence of water can be obtained in a conventional manner from the mannan milk obtained through a simple and cost-effective manufacturing process. Powder was made from mannan milk in a laboratory using standard methods. The mannan milk was poured into a tray and dried. The dried konjac was placed in a mixer (mill mixer) to obtain a pulverized product. The pulverized product was sieved to remove large lumps and obtain a powder. Thus, the present invention provides a processed food for mammals, including humans, particularly a weight loss food, containing konjac milk dried powder that can be used simply by mixing.

[0020] The konjac milk (mannan milk), which is a binder for processed foods (broadly defined binder) of the present invention or can be used for injection processing, can be stored frozen, refrigerated, or at room temperature by heat sterilizing it in a sealed packaging container, together with an acidic liquid material if necessary. Furthermore, by producing liquid konjac (mannan milk), a milky pulverized material colored in various colors, colorful, playful, and healthy foods can be produced using a binder for processed foods. Furthermore, new products can be developed that are low in calories and have a healthy feel by using finely chopped konjac as an ingredient. It is also possible to expand into new markets for processed foods for humans, such as cream croquettes, custard cream, crepe dough, fresh cream, mayonnaise, or mochi, which has the advantage of allowing konjac companies to operate at a steady pace year-round. Furthermore, in terms of meat processing methods, injection processing usually means "fat injection processing," but in the present invention, it is a processing method in which mannan milk is injected into meat. Meat processing methods include tentering, which is a meat processing method in which meat muscles and fibers are cut with fine needle-like blades, and is characterized by the fact that tough meat tendons are cut, resulting in very tender meat. Processed meat obtained by injecting mannan milk not only has the effect of reducing calories, but also has the effect of tentering, by replacing at least a portion of the injected fat with mannan milk. Furthermore, pet food uses raw materials and ingredients used in food, and is now competing with human food. In that sense, the health food market today can be said to be a market for health foods for mammals, including humans. The present invention makes it possible to provide processed foods, particularly health foods, for mammals, including humans, containing finely divided konjac particles. Water-soluble dietary fiber such as glucomannan, a major component of konjac, is low in calories and highly viscous, and is capable of delaying transit time through the digestive tract, and is therefore believed to have physiological effects such as reducing food intake, inhibiting weight gain, and reducing body fat. For this reason, glucomannan can be made into a milk state or dried from the milk state into a powder and incorporated into various foods to provide processed foods for mammals, including humans, containing chopped konjac microparticles, particularly weight loss foods.

[0021] The term "pet" refers to animals kept at home for the purpose of human companionship, and as the recognition of them as companion animals that coexist with humans has spread, they have also come to be called companion animals. Typical pets include dogs and cats. Pets are kept as family members, and as their status has risen, attention has been focused on diseases and care as a key indicator of improving the quality of life of pets. Taking small dogs as an example, it has been reported that most suffer from joint diseases such as patellar luxation due to their indoor breeding environment and genetic factors. The present invention provides a pet food containing finely divided konjac particles that can manage obesity, a major cause of disease, and provide health care, thereby preventing and managing diseases in advance. According to the present invention, a weight loss food for mammals, including humans, containing chopped konjac microparticles can be provided. Recently, the keeping of companion animals has become popular, and obesity is increasing not only in humans but also in pet animals such as dogs and cats, which has become a problem. Obesity is not just a simple obesity but can also cause many diseases, so its prevention is extremely important for maintaining health. Appropriate management is more important than anything else for preventing obesity, and the present invention can provide an effective weight loss agent containing chopped konjac microparticles. [Brief explanation of the drawings]

[0022] [Figure 1] The konjac milk from Experimental Example 1 was mixed with various powders (weak flour, medium-strength flour, strong flour, rice flour, glutinous rice flour, soy flour) to create a new product that utilizes the functionality of konjac. The results of the physical properties, smell, pH (before mixing, before heating, after heating), and freeze resistance were confirmed in the test, and photographs are shown below after storage in the refrigerator and after freezing and thawing. [Figure 2] This is a photograph showing the appearance and cut surface of the bread produced as a trial using konjac milk in Experimental Example 2. [Figure 3] Photographs showing the appearance of cookies made from a combination of konjac milk and soy flour in Experimental Example 3 after refrigeration and freezing. [Figure 4] 10 is a photograph showing the appearance of cookies made by combining konjac milk and okara powder in Experimental Example 4. [Figure 5] This is a photograph showing the results of baking cookies from Experimental Examples 3 and 4 with the addition of D-allulose in Experimental Example 5. [Figure 6] This is a photograph showing a cream croquette made using konjac milk (mannan milk) in Experimental Example 6 and its appearance when cut in half. [Figure 7] This is a photograph showing the appearance of custard cream made using konjac milk (mannan milk) in Experimental Example 7.

[0023] [Figure 8] A photograph of a packaged mannan milk bag is shown. [Figure 9] 130x and 2000x photomicrographs of the dried mannan milk powder are shown. [Figure 10] 1 shows a photograph illustrating cookies containing dried mannan milk powder from Experimental Example 9 and measurements using a rheometer. [Figure 11] 1 is a graph showing the results of measuring the physical properties of cookies containing mannan milk dry product in Experimental Example 9 using a rheometer. [Figure 12] The composition of the blended raw materials, the state after heating (presence or absence of gel), and photographs of Experimental Example 10 are shown below. [Figure 13] This is a diagram illustrating with photographs each step of the test method for mannan milk 1 meat gel bar in Experimental Example 11. [Figure 14] This is a graph showing the rheometer measurement results for the mannan milk 1 meat gel bar of Experimental Example 11. (1) Regarding the substitution of ingredients, there was no significant difference in the rheometer values ​​up to 15% substitution (Sample D). (2) At 30% substitution (Sample E), the peak load dropped to 60%, and it was clearly softer. (3) Regarding the presence or absence of grain flour, when comparing the sample with grain flour (Sample F) with the sample without grain flour (Sample G), the sample with grain flour was significantly firmer. [Figure 15] This is a graph showing the results of rheometer measurements of a mannan milk 1 meat gel rod from Experimental Example 12 (confirming the differences in mannan milk at each pH range). [Figure 16] Photographs of samples A, B, and C used for rheometer measurement after the steaming process of Mannan Milk 1 Kamaboko in Experimental Example 13 are shown. [Figure 17] 1 is a graph showing the rheometer results of Mannan Milk 1 Kamaboko after the steaming process in Experimental Example 13. [Figure 18] This is a photograph showing that in all of the fries obtained in Experimental Example 14, the filling and coating were bonded together and did not separate. DETAILED DESCRIPTION OF THE INVENTION

[0024] <Raw materials> The starting material is regular konjac with strong alkaline gelation. Strong alkaline gelation konjac is a type of polysaccharide in which glucose and mannose are polymerized in a ratio of 2:3 to 1:2. Konjac is made from ingredients such as glucomannan, and is a strong alkaline gel-like substance that is 96 to 97% water. When the polymer chains of the polysaccharide are cross-linked to form a three-dimensional network structure, the network structure absorbs a lot of water, becoming swollen and insoluble in water. The solid polysaccharide polymer absorbs water and swells, creating a substance that has no fluidity (gel).

[0025] Regular konjac is made from konjac tubers or refined konjac flour, coagulated with alkalis such as calcium hydroxide and alkaline water, and has a pH of 10-12. The coagulated konjac is usually shaped into square, thread-like, round, granular, or plate-like shapes. It can be uncolored or colored. Uncolored konjac is broadly divided into white konjac, which does not use seaweed powder, and black konjac, which is colored with seaweed powder. Colored konjac is made by kneading in natural oil-based pigments that do not easily leach into the seasoning liquid. For example, konjac is colored by kneading in natural pigments that do not leach into the water or seasoning liquid, such as yellow (carotene), red (paprika), black (squid ink), blue (gardenia), and / or green (marigold, gardenia).

[0026] An example of a specific method for preparing thermo-irreversible konjac gel (konjac) is described below. 36 g of konjac powder is soaked in 500 cc of water for 30 minutes to 4 hours. The resulting swollen konjac is treated with an alkaline solution prepared by dissolving 0.5 g of calcium hydroxide in 50 g of water. Examples of the alkaline solution used here include sodium hydroxide solution and calcium hydroxide solution. The alkaline solution treatment is carried out by immersing the swollen konjac in the alkaline solution and leaving it for, for example, 30 to 60 minutes. Next, the swollen konjac treated with the alkaline solution is heat-treated.

[0027] The heat treatment is carried out, for example, by exposing the substrate to an environment at 100° C. for 30 to 60 minutes. The solution used in the heat treatment may be the solution used for the alkaline solution treatment, or fresh water added after washing the alkaline solution with water.

[0028] Under certain heat treatment conditions, konjac may soften or become rubbery, a phenomenon related to the pH of the konjac. Konjac undergoes heat treatment at various stages, but the optimal heating conditions, taking into account texture and shelf life, are 50-95°C for a pH range of 3.5-6.0 and 100-120°C for a pH range of 6.0-9.0, with the typical treatment time being within 60 minutes. Depending on the shape of the konjac, the pH is adjusted appropriately at the end of the heat treatment; for example, the pH of chopped particles of regular konjac is adjusted to the desired level at the end of the heating process. The strongly alkaline gelled konjac thus obtained is the starting material.

[0029] (Konjac made weakly alkaline) The konjac milk of the present invention is preferably made from weakly alkaline konjac obtained by exposing strongly alkaline gelled konjac to water. The inventors have discovered that even though the konjac milk of the present invention is weakly alkaline, when it is used as a binder in processed foods that use grain flour, the pH of the processed food becomes close to neutral. This is because they have found that using strongly alkaline gelled konjac, which is ordinary konjac, as the starting material and minimizing the effort required for dealkalization, i.e., dealkalization by simply exposing the ordinary konjac to water, results in a simple and cost-effective production process for konjac milk.

[0030] The alkalinity can also be reduced to the stage of cut particles of strongly alkaline gelled konjac obtained by cutting with a blade. The amount of acid required to neutralize or weaken the alkalinity in ordinary konjac can be determined by cutting a predetermined weight of konjac using a rotary food cutter, homogenizer, or the like, mixing it with an acidic material in an amount sufficient to neutralize or weaken the alkalinity of the ordinary konjac cut particles, and then adding an organic acid to the mixture and measuring the amount of acid required to achieve a pH of 2.6 to 7.0 or 10.0. Food additives such as acetic acid, citric acid, lactic acid, malic acid, and gluconic acid are commonly used as organic acids, but it is also preferable to consider acidic components contained in seasonings, fruit juices, and the like.

[0031] The acidic ingredients contained in seasonings, fruit juices, and other ingredients include one or more selected from seasonings, thickeners, fruit juices, purees made by crushing and straining fruit and / or vegetables, fruit pastes, and vegetable pastes, and have a pH adjusted to at least slightly alkalize or neutralize the alkaline content of the milky, finely cut konjac particles. The acidic ingredients can be used to create fresh mixes that have a texture different from grated konjac, while retaining the original flavor, color, texture, and aroma of the vegetables. Original textures can also be created using purees made by crushing and straining fruit and / or vegetables, fruit pastes, vegetable pastes, and other ingredients.

[0032] The weak alkalinity or neutralization process using a specified amount of acidity in the chopped particles of regular konjac can be carried out in a container, followed by placing the weak alkalinity or neutralized product in individual packaging containers. However, the chopped particles of regular konjac, organic acids, seasonings, fruit juice, etc., can also be sealed in individual packaging containers and then subjected to the weak alkalinity or neutralization process. Alternatively, all food ingredients, including the chopped particles of regular konjac, can be placed in individual packaging containers for distribution, and then subjected to the weak alkalinity or neutralization process in a heat sterilization process. The packaging containers used for filling are made of heat-resistant plastic rather than glass, and hard containers, flexible laminated bags, and retort pouches are more efficient in terms of workability. The heat treatment after packaging aims to quickly neutralize or remove the alkalinity in the konjac and accelerate the penetration of seasoning ingredients into the konjac, while simultaneously sterilizing harmful bacteria.

[0033] (Konjac milk) This is a paste-like konjac milk made by cutting into tiny particles strong alkaline konjac obtained after treatment with alkaline solution, or weak alkaline konjac obtained by soaking in water.

[0034] The konjac milk referred to in the present invention is also called mannan milk, and is konjac milk cut into fine particles with properties similar to a paste. The konjac particles cut into fine particles are cut fine particles with substantially the same structure and moisture content as the raw material, and the konjac milk contains the moisture that escaped from the structure during cutting along with the cut fine particles, and has properties similar to a paste.

[0035] Glucomannan is a type of polysaccharide formed by polymerizing glucose and mannose in a 2:3 to 1:2 ratio. Konjac, made from glucomannan and other ingredients, is a strongly alkaline gel-like substance composed of 96–97% water. When the polysaccharide polymer chains are cross-linked to form a three-dimensional network structure, the network absorbs a large amount of water, becoming swollen and insoluble in water. This is exactly what a hydrogel is. Hydrogels are two-phase materials defined as a mixture of a porous, permeable solid and at least 10% by weight or volume of interstitial fluid, composed entirely or primarily of water. In hydrogels, the porous, permeable solid is a water-insoluble, three-dimensional network of natural or synthetic polymers and fluids, absorbing large amounts of water or biological fluids. In other words, hydrogels are a general term for materials in which solids, such as polymers, absorb water and swell, forming a non-flowing gel. They are also soft, flowable materials, as exemplified by yogurt and slime. During fermentation, lactic acid bacteria break down sugars to produce lactic acid, which lowers the pH and causes milk proteins to coagulate, forming a gel, giving yogurt its unique smooth texture. Konjac particles cut into tiny particles have essentially the same structure and moisture content as the raw material, so they can also be called hydrogel particles.

[0036] (Functions of Konjac Milk) It is used as a binder for processed foods, with the function of binding ingredients together and making them easier to combine, acting as a bulking agent or binding aid for minced meat and sausage, and making soup thicker. The cut fine particles remaining in the moisture particles can soften the texture of the processed food, and / or impart moisture retention to the processed food, and / or impart to the processed food the property of being restored to its original state without dripping when frozen. Konjac milk contains the water that escapes from the tissue during cutting along with the cut particles, and has a paste-like consistency, so it has an injection function. In other words, processed meat obtained by injecting mannan milk not only has the effect of reducing calories by replacing at least a portion of the injected fat with mannan milk, but also has a tentering effect (the tough meat muscles are cut, resulting in a very tender meat texture).

[0037] [Konjac milk production] Konjac milk can be produced using molded products produced by conventional methods. For example, konjac flour is mixed with water or warm water, stirred to form a gelatinized product, and then gelled with alkali (calcium hydroxide), resulting in the usual filamentous or plate-like alkaline konjac (pH 12.0) that is then cut with a cutting blade. The konjac flour concentration is approximately 2-4%, and tapioca starch or other additives may be added to improve the physical properties, or colorants such as yellow, red, or green may be added to color the molded product. Konjac that has been dealkalized with a weak alkali is preferred, but is not limited to these.

[0038] This gel-like molded product can be pulverized using a crusher such as a hammer mill or flash mill, and then further reduced in size using a high-pressure homogenizer. Alternatively, the product can be extruded into 15 to 60 linear pieces simultaneously through a perforated plate at the outlet of a kneading machine, similar to the case of molding shirataki noodles or itokonnyaku noodles, and then cured and solidified, followed by cutting with a cutting blade into finely chopped particles.

[0039] [Weight loss diet] Non-Patent Document 1 describes the effectiveness of processed foods containing konjac microparticles as a weight-loss diet. The paper presents the results of an investigation into the effects of mannan smoothie (MS), a modified konjac yam product, on Otsuka Long Evans Tokushima Fatty (OLETF) rats, a model of metabolic syndrome. OLETF rats were fed either a standard diet containing 30% MS or standard diet alone for 10 weeks (n = 12 per group). Compared with standard diet-fed OLETF rats, MS-fed rats had a 34% lower body weight gain and significantly lower abdominal fat, despite comparable food intake (p < 0.01). MS feeding also significantly reduced postprandial blood glucose and insulin levels compared with the control group (119 ± 16 mg / dL vs. 138 ± 21 mg / dL, respectively, p < 0.05). Furthermore, the MS-fed group showed significantly higher intestinal weight and villus height. These results suggest that dietary fiber intake from MS may maintain body weight, regulate blood glucose, and improve gut morphology in patients with metabolic syndrome.

[0040] [Length or particle size of cut konjac particles] The length or particle size of the microparticles of konjac milk can be selected appropriately depending on the intended use, as long as they are a milky paste or liquid, with a size of 0.1 mm or less being preferred. Shapes include cylindrical, prismatic, plate-like, granular, and granular with an irregular outer surface. For example, to ensure that the granular presence is not noticeable when mixed with food, the particle size of the microparticles of konjac milk should be approximately 90 μm or less, preferably passing through a 70 μm diameter. The degree of cutting with the cutting blade produces particles of various sizes, and the particle size can be determined by the operating time of the cutting machine. Quantifying particle size is not important; ultimately, sensory testing using the five human senses is considered the best way to determine the particle size. The finely chopped konjac particles are preferably present in processed foods in the range of 0.05 to 90% by weight, and this is selected depending on the type of food or the function to be achieved.

[0041] (Binder for processed foods) It refers to ingredients that have the function of binding ingredients together and making them easier to combine into one. (Soba) "Binder" complements the properties of buckwheat flour's protein, which does not form gluten, making it easier to spread, less likely to break when boiled, and improving the texture on the tongue and down the throat. Generally, wheat flour is used as a binder, but some places, mainly in mountainous areas, use local ingredients such as "wild yam" and "round yam" as binders. The binder used for soba noodles is generally wheat flour (strong flour or medium-strength flour), and the wheat flour used as a binder is called "wariko." Other ingredients used in some regions include yam, lotus root, eggs, and seaweed. The binder for soba noodles provides stickiness, making the noodles easier to form, and preventing the noodles from breaking and stretching. Soba noodles without a binder are called 100% soba noodles or raw flour soba noodles.

[0042] (Hamburg steak) In Japan, homemade hamburg steaks are generally made with salt, beaten eggs, and breadcrumbs. Salt strengthens the bonds between the meat tissues, eggs add richness and flavor, and breadcrumbs help retain the juices. As the name suggests, a "binder" is a material that "binds" the ingredients together to prevent the hamburger steak from falling apart when cooked, but scientifically speaking, the meat itself (fibrous protein) binds together to create adhesiveness (stickiness when kneaded), and salt helps this bond, so a binder is not necessarily necessary. In general ham and sausage production, the "weight-increasing" process, in which a small amount of raw meat is increased by adding water, is widely practiced. Soy protein, milk protein, egg protein, and starch are often used as binders or reinforcers. These are so-called "binders," and are commonly called extenders or binder aids. (Soup) Also, soup binders are flours, starches, milk, milk powder, etc. that are used to thicken soup.

[0043] (processed food) The target is processed foods that use the binders exemplified above in soba noodles, hamburger steaks, and soups. By mixing konjac milk with various powders, new products can be created that utilize the functionality of konjac. Examples of processed foods include cream croquettes, custard cream (15g plain flour, 50g sugar, 1 egg, 200cc milk, a little vanilla extract), crepe batter (100g plain flour, 200g milk, 12g sugar, 1 egg), fresh cream (200g fresh cream, 20g granulated sugar, a little ice water), mayonnaise (2 egg yolks, 1 teaspoon salt, 1 cup salad oil, 2 teaspoons vinegar), or mochi (2 cups of glutinous rice, 160cc water, some potato starch, soak the glutinous rice in water for 30 minutes, remove from a colander and cook for 5 minutes, put the glutinous rice in a blender and blend until the grains are no longer visible, transfer to a heat-resistant container and microwave until the dough rises, spread potato starch on top and roll out.). (Processed foods made with flour) In particular, it is a processed food made from grain flour.

[0044] [Other compounding agents] Various additives and seasonings are required to ensure that processed foods containing the finely chopped konjac of the present invention have a texture, taste, and aroma comparable to that of original foods. Examples of pungent components include aryl isothiocyanates, the main components of aryl mustard oil derived from radish, black mustard, and Japanese pepper, as well as pungent components chemically synthesized from the above components. Sweeteners can be natural sweeteners made from natural ingredients such as sucrose and rare sugars, or artificially produced sweeteners. For example, reduced starch syrup is a low-calorie, indigestible carbohydrate with excellent heat resistance, which can enhance the gloss and moisture retention of foods. Viscosity can also be adjusted, if necessary, using a thickener. The thickener can be appropriately selected from food thickeners consisting of polysaccharides such as xanthan gum, carrageenan, guar gum, locust bean gum, alginates, glucomannan, starch, and dextrin, which are used for thickening purposes.

[0045] The pH is preferably adjusted to around 7 using acidic seasonings such as acetic acid, citric acid, malic acid, lactic acid, and gluconic acid or their salts. In addition, flavoring agents must be added to achieve a unique aroma similar to that of existing foods, which can be achieved by preparing them using commercially available flavors. As for color, each food has its own unique color, so it is necessary to adjust the color by combining various pigments. Konjac can be broadly divided into white konjac (which does not use seaweed powder) and black konjac colored with seaweed powder. Colored konjac is kneaded with oil-based natural pigments that do not easily dissolve in the seasoning liquid. For example, natural pigments that do not dissolve from the konjac into water or the seasoning liquid, such as yellow (carotene), red (paprika, tomato), black (squid ink), blue (gardenia), and / or green (marigold, gardenia), can be kneaded into the konjac to produce konjac colored like various existing foods.

[0046] [Rare sugars as compounding ingredients] As mentioned above, it has become recognized that consuming foods containing large amounts of indigestible fiber reduces the absorption of cholesterol and other harmful substances in the body, and is effective in preventing adult diseases such as colon cancer, hyperlipidemia, and arteriosclerosis. Meanwhile, rare sugars are known to have the effect of lowering blood sugar levels. Among rare sugars, D-allulose (D-psicose) is a particularly functional natural sweetener that enhances fat burning, moderates postprandial blood sugar levels, and is a great-tasting, zero-calorie product.

[0047] By combining konjac (konjac mannan), a dietary fiber component that has the effect of lowering blood sugar levels, with rare sugars, a food product with sustained health benefits can be created. In healthy people, after ingesting starch or sucrose, blood sugar levels peak in the arteries about 15 minutes later and in the veins about 30 minutes later, and then gradually return to normal. Konjac-processed foods and beverages that combine konjac with rare sugars can be provided as konjac-processed foods that also have the effect of suppressing the rise in blood sugar levels. Examples of rare sugars include D-psicose and D-allose, which can be added as sweeteners or as part thereof. The rare sugar content in the processed food of the present invention is preferably in the range of 0.1 to 50.0% by weight; if it exceeds the upper limit, further improvement in the effect of suppressing blood glucose level elevation cannot be expected and it is not economically preferable. A more preferred rare sugar content range is 0.1 to 10.0% by weight. As a sugar containing a rare sugar, for example, high-purity crystalline products of D-allulose (D-psicose) are commercially available.

[0048] [Rare sugar D-allulose] D-allulose is a rare sugar that can currently be mass-produced. D-allulose is the D-isomer of allulose, which is classified as a ketohexose, a rare sugar, and is a hexose (C6H12O6). The sweetness of D-allulose is elegant and refreshing, without the unpleasant bitterness or astringency of saccharin, and is rather similar to the sweetness of fructose. Its sweetness is approximately 70% that of sucrose. The method for producing the konjac processed food and drink containing rare sugars is the same as the method for producing konjac that was publicly known before the filing of the application, except for the method for adding rare sugars to the konjac material.

[0049] Pet food is required to meet the nutritional requirements of dogs and cats and provide a balanced diet. Pet food uses ingredients and raw materials used in food. There are 1) complete nutritional foods, 2) therapeutic foods, 3) snacks, and 4) foods for other purposes. 1) A complete diet is intended to be fed as the main daily meal. It is a nutritionally balanced diet that requires only pet food and water to maintain health at a specified stage of growth. 2) Therapeutic diets are dietary supplements containing adjusted amounts and ratios of nutrients to provide nutritional support to pets with specific diseases or health conditions. They are used in veterinary care for dietary management under the supervision of a veterinarian. 3) Snacks should be given at any time as a snack, reward, or means of communication. 4) Other purpose foods are those that are given to adjust or supplement specific nutrients or to enhance palatability. They are called general foods (side dishes), nutritional supplements, calorie supplements, side dishes, supplements, etc.

[0050] The five major components of pet food are crude protein, crude fat, crude fiber, crude ash, and moisture, and pet food compositions may contain protein, fat, carbohydrates, dietary fiber, and / or nutritional balancing agents. The specific appropriate amount of each component in the composition depends on various factors, such as the species of animal consuming the composition, the specific components included in the composition, the animal's age, weight, overall health, sex, diet, and consumption rate. Thus, the amounts of the components can vary widely.

[0051] A nutritionally complete diet can be a diet that contains sufficient nutrients to maintain the normal health of a healthy animal. In certain embodiments, the pet food composition can be mixed with a nutritionally complete diet and / or a diet of balanced foods.

[0052] The basic formulation of the pet food may be any of various known conventional formulations. For example, grains (corn, milo, wheat, barley, brown rice, oats, wheat flour, etc.), starches (corn starch, potato starch, tapioca starch, sweet potato, potato, konjac, etc.), bran (rice bran, wheat bran, wheat germ, barley bran, gluten feed, etc.), sugars (sugar, glucose, fructose, isomerized sugar, oligosaccharides, starch syrup, syrup, molasses, honey, etc.), nuts and seeds (almonds, chestnuts, sesame, peanuts, etc.), Beans (soybeans, defatted soybeans, soybean meal, soybean flour, okara, fava beans, red beans, etc.), seafood (fish such as tuna, bonito, horse mackerel, sardines, crustaceans and mollusks such as shrimp, crab, octopus, squid, and shellfish such as scallops and clams, fish meal and fish extract, etc.), meat (livestock meat and animal products such as beef, pork, mutton, and rabbit, as well as by-products and processed products thereof, poultry meat such as chicken, turkey, and quail, as well as by-products and processed products thereof, rendered products of the above ingredients such as meat meal, meat bone meal, and chicken meal), eggs (chicken Eggs (whole eggs, dried whole eggs, egg yolks and egg whites), duck eggs, quail eggs, etc.), dairy products (whole milk, skim milk and whole milk powder, skim milk powder, whey, cheese, butter, cream, etc.), vegetables (carrots, cabbage, green peas, pumpkin, etc.), plant proteins (soy protein, wheat protein, gluten meal, etc.), fruits (avocado, apple, banana, pineapple, passion fruit, etc.), mushrooms (mushrooms, enoki mushrooms, shiitake mushrooms, shimeji mushrooms, etc.), algae (nori, kelp, wakame seaweed, hijiki seaweed, chlorella, spirulina, agar, carrageenan, etc.), and others (yeast, grass, cellulose, acids, etc.) can be used.

[0053] In order to satisfy the mineral intake amount of the pet nutritional intake standard, the pet food additive of the present invention is preferably added in an amount of 0.1 to 50 mass%, more preferably 1 to 23 mass%, and most preferably 1 to 17 mass%, based on the basic blend mass of the pet food dry matter weight.

[0054] For example, a nutritionally complete and balanced pet (e.g., dog, cat, etc.) food composition may contain about 0 to about 90% by weight, preferably about 5% to 60% by weight, carbohydrate; about 5% to about 70% by weight, preferably about 10% to about 60% by weight, and more preferably about 20% to about 50% by weight, protein; about 1% to about 50% by weight, preferably about 2% to about 40% by weight, and more preferably about 3% to about 15% by weight, fat; about 0.1% to about 40% by weight, preferably about 1% to about 30% by weight, and more preferably about 15% to about 50% by weight, total dietary fiber; and about 0 to about 15% by weight, preferably about 2% to about 8% by weight, vitamins and minerals, antioxidants, and other nutrients that support the nutritional needs of the animal.

[0055] Protein may be provided from any of a variety of sources known to those skilled in the art, including plant sources, animal sources, or both. Animal sources may include, for example, meat, meat by-products, seafood, dairy products, and eggs. Meat may include, for example, chicken, fish, and mammalian (e.g., beef, pork, sheep, goat, etc.) meat. Meat by-products include, for example, lungs, kidneys, brains, liver, and stomachs and intestines (all removed or essentially all of their contents). Proteins may be intact, nearly completely hydrolyzed, or partially hydrolyzed. The amount of crude protein in a pet food composition may be determined based on the amount of nitrogen in the composition according to methods well known to those skilled in the art. The composition may contain about 5% to about 70% protein, about 10% to about 60% protein, about 20% to about 50% protein, about 25% to about 40% protein, and about 29% to about 38% protein.

[0056] In certain embodiments, the pet food composition may contain fat. The fat source of the composition may be provided by any of a variety of sources known to those skilled in the art, including meat, meat by-products, fish oil, and plants. Vegetable fat sources include wheat, flaxseed, rye, barley, rice, sorghum, corn, oats, millet, wheat germ, corn germ, soybeans, peanuts, and cottonseed, as well as oils derived from these and other vegetable fat sources. The composition may contain about 1% to about 20% fat, about 2% to about 18% fat, about 3% to about 15% fat, about 7% to about 14% fat, and about 9% to about 12% fat.

[0057] The composition can be prepared in dry form using conventional processes. For example, dry ingredients, including animal protein sources, plant protein sources, grains, etc., can be ground and mixed together. Wet or liquid ingredients, including fats, oils, animal protein sources, water, etc., can then be added and mixed with the dry mixture. The mixture can then be processed into dry pieces. Kibbles can be formed using an extrusion process, in which the mixture of dry and wet ingredients is subjected to mechanical processing at high pressure and temperature, and forced through small openings and cut into kibbles with rotating knives. The wet kibbles can then be dried and optionally coated with one or more topical coating materials, which can include, for example, flavors, fats, oils, powders, etc. Kibbles can also be made from dough using a baking process rather than extrusion, in which the dough can be placed in a mold before the dry heat treatment.

[0058] In certain embodiments, animal treats may include compositions that are given to animals to stimulate their appetite between mealtimes, such as dog bones for dogs. Treats may be nutritious, and the compositions may include one or more nutrients and may have compositions described above for food. Non-nutritional treats include any other treats that are not toxic.

[0059] In certain embodiments, the animal toy may include a chewable object, such as an artificial bone, which may be incorporated into part of the toy, the entire toy, or both. [Example]

[0060] The present invention will be described in detail with reference to examples, but the present invention is not limited to these examples in any way.

[0061] [Experimental Example 1] [the purpose] A test to mix konjac milk with various powders to create something new that makes use of the functionality of konjac. [method] 1) Konjac milk: White konjac threads are soaked in water to make them slightly alkaline (around pH 10), and then finely ground in a mill mixer to form a paste. 2) Add 20% of each powder (weak flour, medium flour, bread flour, rice flour, glutinous rice flour, soy flour) to 100% of the konjac milk and mix. 3) Heat in a pot at 70°C and hold for 10 minutes. 4) The physical properties, odor, pH (before mixing, before heating, and after heating), and freeze resistance were confirmed, and photographs were taken after storage in the refrigerator and after freezing and thawing (Figure 1).

[0062] [Results and Discussion] (Results) The results for item 4) above for weak flour, medium-strength flour, strong flour, rice flour, glutinous rice flour, and soy flour are shown in Figure 1. (Discussion) When powder was mixed into the slightly alkaline konjac milk, the pH became close to neutral in both cases. All of the samples maintained their physical properties after freezing and thawing. If they were not heated before freezing, they separated after thawing. In wheat flour, the higher the amount of gluten, the stronger the physical properties, but the stronger the distinctive smell.

[0063] [Experimental Example 2] [the purpose] A test to create something new by mixing konjac milk with various powders and utilizing the functionality of konjac. A prototype of bread containing konjac milk. [method] (material) A. Regular bread B. Konjac milk bread Strong flour 200g 180g 10g sugar 10g 4g dry yeast 4g Salt 3g 3g 120ml of hot water (40℃) Konjac milk 120g

[0064] 1) Konjac milk: White konjac threads are soaked in water to make them slightly alkaline (around pH 10), then finely ground in a mill mixer to form a paste. 2) Put all ingredients except for the hot water (konjac milk) into a bowl, add the hot water (konjac milk) and mix with a rubber spatula. Once it forms a lump, remove from the bowl and knead until the surface is smooth. 3) Place in a bowl, cover with plastic wrap, and use the oven's proofing function to proof at 40°C for 30 minutes until doubled in size (first proofing). 4) Release the gas, divide into 6 portions, roll into balls, cover with a wet cloth and let rest for 10 minutes (rest time). 5) Re-roll and place on a baking sheet lined with parchment paper. 6) Cover with plastic wrap and a wet cloth and let rise for 10 minutes at 40°C using the oven's rise function. 7) Remove from the oven and let rise at room temperature for another 10 minutes (second rise). Meanwhile, preheat the oven to 190°C. 8) Bake in an oven at 190°C for about 15 minutes, and when golden brown it's done.

[0065] [Results and Discussion] The results of the prototype bread containing konjac milk are shown in Figure 2. Konjac milk is more viscous than hot water and contains konjac grains, so the amount of strong flour was reduced by 10% from the regular recipe. The impact on the nutritional value was limited. The feeling of making bread didn't change much, but it was difficult to mix the ingredients together and the dough didn't rise well during the first fermentation. It rose a little less than the regular recipe, but it baked well. In comparison, the one with konjac milk was crispy on the outside and moist on the inside, and remained moist even the next day.

[0066] [Experimental Example 3] [the purpose] A test to create something new by mixing konjac milk with various powders and utilizing the functionality of konjac. Making cookies by combining konjac milk with soy flour. [method] 1) Konjac milk: White konjac threads are soaked in water to make them slightly alkaline (around pH 10), then finely ground in a mill mixer to form a paste. 2) Mix 120g of konjac milk, 80g of soy flour, and 13g of sugar and heat in a pot at 70°C for 10 minutes. 3) Shape into a cookie shape and bake in the oven at 170°C for 20 minutes.

[0067] [Results and Discussion] Figure 3 shows the results of making cookies using a combination of konjac milk and soy flour. The result was a moist cookie with a soy flavor. There was no difference between the dough that was frozen and thawed before baking. Soy flour is high in calories, so next time I'll try okara.

[0068] [Experimental Example 4] [the purpose] A test to create something new by mixing konjac milk with various powders and utilizing the functionality of konjac. Making cookies by combining konjac milk and okara powder. [method] 1) Konjac milk: White konjac threads are soaked in water to make them slightly alkaline (around pH 10), then finely ground in a mill mixer to form a paste. 2) Mix 120g of konjac milk, 18g of okara powder, and 13g of sugar, shape into a cookie shape, and bake in an oven at 170°C for 40 minutes.

[0069] [Results and Discussion] Figure 4 shows the results of making cookies using a combination of konjac milk and okara powder. Because okara absorbs moisture well, the amount of flour needed is less than that of soybeans, resulting in cookies with a filling mostly of konjac. Because it was very moist, it took a long time to bake, and the baking time was doubled to 40 minutes. It has a moist texture but is brittle, and the okara seems to absorb all the moisture in your mouth, leaving it powdery and making you choke.

[0070] [Experimental Example 5] [the purpose] This test involves mixing konjac milk with various powders to create new products that utilize the functionality of konjac. Konjac milk cookies are blended with D-allulose (Astrella, Matsutani Chemical Industry Co., Ltd.). [method] 1) Konjac milk: White konjac threads are soaked in water to make them slightly alkaline (around pH 10), then finely ground in a mill mixer to form a paste. 2) Soy flour cookies: Mix 120g of konjac milk, 80g of soy flour, and 18.6g of Astrea, mold into a cookie shape, and bake in an oven at 170°C for 20 minutes. 3) Okara Cookies: Mix 120g of konjac milk, 18g of okara powder, and 18.6g of Astrea, mold into a cookie shape, and bake in an oven at 170°C for 40 minutes. D-allulose (Astrella, Matsutani Chemical Industry Co., Ltd.) is 0.7 times sweeter than sugar, so the amount was adjusted to achieve the same sweetness as in Experimental Example 4.

[0071] [Results and Discussion] Figure 5 shows the results of adding D-allulose (Astrella, Matsutani Chemical Industry Co., Ltd.) to konjac milk cookies. Even when I replaced the sugar with Astraea, there was no difference in taste or texture, and it was delicious.

[0072] [Experimental Example 6] [the purpose] This test involves mixing konjac milk with various powders to create a new product that utilizes the functionality of konjac. Cream croquettes are usually made using animal-based ingredients such as butter, milk, and eggs. In this experiment, we will prototype a cream croquette containing konjac milk that does not use any animal-based ingredients. [method] (material) Konjac milk (mannan milk) 200g 120g finely chopped onion 40g flour 55g corn 4g salt Pepper 0.03g 35g fresh breadcrumbs 2g margarine Frying oil (appropriate amount)

[0073] 1) Konjac milk: White konjac threads are soaked in water to make them slightly alkaline (around pH 10), then finely ground in a mill mixer to form a paste. 2) Add margarine to a Teflon (registered trademark) frying pan and fry the onion well. 3) Once the onions have softened, sprinkle in the flour and cook over low heat until the flour coats the onions. 4) Before it burns, add the konjac milk (mannan milk) little by little and mix until smooth. 5) Add the corn, season with salt and pepper, turn off the heat, and transfer to a plate to cool. 6) Once cooled, shape into shape and coat with breadcrumbs. 7) Fry on both sides in medium-heated oil until golden brown and done.

[0074] [Results and Discussion] Figure 6 shows a photo of the finished konjac milk cream croquette and the croquette cut in half. The cream croquettes with konjac milk were delicious, comparable in taste and texture to croquettes made with animal ingredients.

[0075] [Experimental Example 7] [the purpose] This test involves mixing konjac milk with various powders to create a new product that utilizes the functionality of konjac. Custard cream is usually made using animal-based ingredients such as eggs and milk. In this experiment, we will be creating a prototype custard cream containing konjac milk that does not contain any animal-based ingredients. [method] (material) Konjac milk (mannan milk) 100g 20g flour 55g corn 20g sugar 2.5g pumpkin powder A few drops of vanilla extract

[0076] 1) Konjac milk: White konjac threads are soaked in water to make them slightly alkaline (around pH 10), then finely ground in a mill mixer to form a paste. 2) Put flour, sugar and pumpkin powder in a small saucepan and mix well. 3) Add the ingredients in 2) above and konjac milk (mannan milk) to a pot and mix well. 4) Place over low heat and continue to mix from the bottom with a spatula. 5) Once it starts to solidify, turn off the heat and mix all at once to make it creamy. 6) Finally, add the vanilla extract and mix.

[0077] [Results and Discussion] A photo of the finished custard cream with konjac milk is shown in Figure 7. The caster cream with konjac milk looked just as good as the caster cream made with animal ingredients, but it had a powdery texture on the tongue and was less smooth.

[0078] [Experimental Example 8] [the purpose] A dry powder is prepared from the mannansum milk in the usual manner.

[0079] [Manufacturing method] In the laboratory, powder was made from mannan milk using the usual method. Figure 8 shows mannan milk taken out of its packaging and placed in a container. A preliminary experiment was conducted to determine the drying time by pouring the mannan milk into a tray and varying the thickness (±13 mm, ±8 mm) and temperature (90°C for 24 hours). It was found that if the mannan milk was too thick, it would become very hard and would be very difficult to crush into powder. Next, the thickness and weight of the mannan milk is adjusted to fit the tray used and dried. The dried konjac is placed in a mixer (mill mixer) to obtain a pulverized product. The pulverized product is sieved to remove large lumps and obtain a powder. [Observation of powder] An electron microscope was used to confirm that mannan milk is a collection of cut particles of konjac, and that each small particle has the same structure as konjac. It must be dried in order to be observed under an electron microscope. Shiraito konjac was ground, neutralized with malic acid, and dried in the sun until its weight was reduced to 3%. The powder was then observed in a blender and a mortar. Photographs of the results of observation under an electron microscope at 130x and 2000x magnification are shown in Figure 9.

[0080] [Experimental Example 9] [the purpose] Test to confirm the effectiveness of the dried product. Dried mannan milk powder is mixed into cookies to check the physical properties. [method] (Recipe) The proportions of ingredients in each recipe are shown in Table 1. [Table 1] (procedure) 1) Mix the butter and caster sugar well with a whisk. Once it becomes mousse-like, add water and mix well. 2) Add the flour and mix with a rubber spatula. 3) Roll out the dough evenly to a thickness of 5mm and chill it in the freezer to make it easier to cut. 4) Once it has cooled enough to touch, cut it into 3cm cubes. 5) Weigh the cake before baking, bake in a preheated oven at 170°C for 20 minutes, then let it cool completely before serving. 6) Conduct weight measurement, rheometer measurement (see Figures 10 and 11), and sensory testing. [Results and Discussion] The results are shown in Table 2. The upper table shows the weight measurements, and the lower table shows the results of the sensory test. In Table 2, the sensory evaluation blank is set to standard 3, and the evaluation criteria are as follows: (Evaluation criteria) <Hardness> <Taste> <Water retention> Soft 1 Strange taste 1 Crumbly 1 A little soft 2 A little strange taste 2 A little crumbly 2 Normal 3 Normal (natural and delicious) 3 Normal 3 A little hard 4 More tasty 4 A little juicy 4 Hard 4 Very tasty 5 Juicy 5 Discussion is presented as an overall evaluation. [Table 2] (Overall rating) Even when some of the soft flour was replaced with mannan milk powder, there were no problems with the yield, taste, or water retention during baking (see Table 2). Above 10%, the fibrous texture was felt, and above 20%, the texture became slightly brittle. A significant difference was also observed using a rheometer (see Figure 10). However, it tasted like a cookie containing germ, and was not inferior to the blank (see Table 2, Taste).

[0081] [Experimental Example 10] [the purpose] Evaluate the water retention when kneading mannan milk. Based on the previous test, we will focus on soy protein and medium-strength wheat flour, which are expected to be used frequently, and increase the amount added to reconfirm the results. [Test area] The proportions of the ingredients and the total weight for each test group are shown in Table 4. Figure 12 shows the composition of the ingredients, their state after heating (presence or absence of gel), and a photograph. [Test formulation] Table 3 shows the proportions and total weights of the ingredients used in each test. [Table 3] [Test method] 1) Add the flour to the mannan milk A or water and mix until there are no lumps. 2) Place in a bag, seal, and heat at 85°C for 60 minutes. 3) After cooling, take a photo to check whether it has gelled (see Figure 12). [Consideration] (Overall rating) Using mannan milk rather than water will result in a firmer texture. The soy protein became stronger as the amount added increased, and at 50% addition, there was almost no difference between water and mannan milk. (Next policy) The soy protein is then filtered and objective values ​​are confirmed using a rheometer.

[0082] [Experimental Example 11] [the purpose] Evaluate the water retention when kneading mannan milk. Highsky Food Industry Co., Ltd. will check which grain flour is compatible with mannan milk, and will then use the commonly used grain flour "soy protein" to check the water retention and shape retention again. By replacing ingredients, we evaluate water retention and elasticity. [Test area] Table 4 shows the amount of each test group (samples A to G), formulation characteristics, and sensory test results. In Table 4, the sensory evaluation blank is set to standard 3, and the evaluation criteria are as follows: (Evaluation criteria) <Hardness> <Taste> <Water retention> Soft 1 Strange taste 1 Crumbly 1 A little soft 2 A little strange taste 2 A little crumbly 2 Normal 3 Normal (natural taste) 3 Normal 3 A little hard 4 A little bland 2 A little juicy 4 Hard 4, Light 1, Juicy 5 [Test formulation] The upper part of Table 4 shows the proportion of the ingredients mixed for each test group (samples A to G). [Test method] This will be explained with reference to FIG. 1) Place the minced pork, salt, and crushed ice water (top row of Table 4) into a food processor and process for 30 seconds (Figure 13a). 2) Add the grain flour (soy protein) from the top row of Table 4 and mannan milk chilled in the refrigerator, cut for 30 seconds, place in a laminated bag and vacuum pack (Figure 13b, c). 3) Cut the corners of the bag and stuff the casing (fill it tightly to prevent air from getting in) (Figure 13d). 4) Heat in a water bath at 85°C for 30 minutes. 5) Cool in cold water and remove from heat. 6) Make a cut 3 cm thick (Figure 13e). 7) Place in a 35°C incubator. 8) Rheometer measurements (Figure 13f). Plunger: 10mm diameter ball Measurement: Indentation load (gf) and travel distance (mm) Measurement period: After pressing, measurement is performed up to 2 cm of pressing movement 9) To check water retention, measure the weight, place the sample on two pieces of filter paper, leave it in the refrigerator for 2 hours, and then measure the weight (Figure 13g). [Results and Discussion] The overall evaluation is shown with reference to Table 4 and Figure 14 (rheometer measurement). The next policy is also included. (Overall rating) Regarding the substitution of the raw material, there was no significant difference in the rheometer readings up to 15% substitution (sample D) ((1) in the graph in Figure 14). The 30% replacement (sample E) showed a load peak of 60%, and was clearly softer (see graph (2) in Figure 14). When comparing the presence or absence of flour (sample F) with that of flour (sample G), the sample with flour was significantly firmer (see graph (3) in Figure 14). To check water retention, the weights were measured before and after storing in the refrigerator for two hours. Sample A, which did not contain mannan milk, showed a greater loss in weight. Samples F and G showed relatively little syneresis, despite containing 50% mannan milk. This suggests that mannan milk has the ability to retain water and maintain a moist texture (see Table 4). When preparing the samples this time, the minced pork was placed in a casing and heated in a water bath, which caused fat to come out of the minced pork and, when it cooled, clumped together and adhered to one spot. However, no oil clumps were observed in Samples F and G, which contained a large amount of mannan milk. This may be because the mannan milk has the effect of reducing the elution of oil through an emulsifying action. (Samples F and G simply contained less meat, so further verification is required.) (Next policy) In this study, the amount of grain flour was fixed at a constant level relative to the total amount, but the physical properties differed depending on whether or not the flour was present, so we verified the proportion of grain flour that is suitable for mannan milk. When stuffed into a casing and heated, the moisture and fat that dissolves during heating remains inside the casing, making it difficult to evaluate the yield before and after heating. One of the two methods for making hamburger steaks will be carried out to verify the yield before and after heating. [Table 4]

[0083] [Experimental Example 12] [the purpose] Evaluate the water retention when kneading mannan milk. In the test of Experimental Example 11, Mannan Milk A (alkaline) was used, so the difference in each pH range was confirmed to confirm the superiority of adding Mannan Milk. [Test area] The upper row of Table 5 shows the test groups (no additives, mannan milk A, B, and C 1 to 4 each). The top row of Table 5 shows the amount of each test batch, the middle row shows the characteristics of the preparation, and the bottom row shows the results of the sensory test. The evaluation criteria are as follows, with the blank for hardness, taste, and water retention being set as 3. (Evaluation criteria) <Hardness> <Taste> <Water retention> Soft 1 Strange taste 1 Crumbly 1 A little soft 2 A little strange taste 2 A little crumbly 2 Normal 3 Normal (natural and delicious) 3 Normal 3 A little hard 4 More tasty 4 A little juicy 4 Hard 4 Very tasty 5 Juicy 5 [Test formulation] Table 5 shows the proportions of ingredients mixed in each test group. [Test method] 1) Put the total amount of ground pork, salt, and crushed ice water (top row of Table 5) into a food processor and cut for 30 seconds. 2) For A, B, and C, cut them into 4 equal parts and add the flour (soy protein) from the top row of Table 5, and either refrigerated mannan milk A (alkaline), refrigerated mannan milk B (acidic), refrigerated mannan milk C (neutral), or cold water to each part, cut for 30 seconds, then place in a piping bag to remove the air. 3) Cut the corners of the bag and stuff the casing (fill it tightly to ensure no air gets in). 4) Heat in a water bath at 85°C for 20 minutes. (Experimental Example 11 was heated for 30 minutes, but this was shortened due to concerns that overheating could cause the oil to separate.) 5) Cool in cold water and remove from heat. 6) Cut into 3cm thick pieces. 7) Freeze. 8) Vacuum pack and heat in a 60°C water bath (assuming the temperature at which it will be eaten). 9) Rheometer measurement (see Figure 15) Plunger: 10mm diameter ball Measurement: Indentation load (gf) and travel distance (mm) Measurement period: After pressing, measurement is performed up to 2 cm of pressing movement 10) Take a portion of the meat gel, chop it finely with a knife, add 10% water, make a paste using a small food cutter, and then measure the pH. 11) To check water retention, measure the weight of the heated sample, place the sample on two pieces of filter paper, leave it in the refrigerator for two hours, and then measure the weight. [Consideration] (Overall rating) The overall evaluation is shown with reference to Table 5 and Figure 15 (rheometer measurements). When comparing the amounts added, the properties become softer in the order A>B>C, so as the amount added increases, the properties become softer. There were significant differences in physical properties and yield between mannan milk A, B, and C. The pH of all of them is roughly in the range of 5 to 6, which means that the pH of mannan milk does not affect the physical properties of meat. [Table 5]

[0084] [Experimental Example 13] [the purpose] We will confirm whether mannan milk can be used as a substitute for surimi. [Raw materials] Fish paste (grade: AA) [Test area] Tables 6 and 7 show the test groups (no addition, samples A, B, and C). The amount of each test batch, the characteristics of the preparation, and the results of the sensory test are shown in Table 7. In Table 7, the blank for hardness and taste is set as standard 3, and the evaluation criteria are as follows: (Evaluation criteria) <Hardness> <Taste> Soft 1 Strange taste 1 2 slightly soft 2 slightly strange taste Normal 3 Normal (natural and delicious) 3 A little hard 4 A little weak in taste 2 Hard 4, weak flavor 1 [Test formulation] Table 6 shows the proportions and total weights of the ingredients in each test group. [Table 6] [Test method] When grinding, be careful not to let the temperature of the paste rise. 1) Thaw the surimi in the refrigerator the day before. 2) Place the semi-thawed surimi, mannan milk A, soy protein, and ice water (for coarse pounding) in a food processor and grind thoroughly for 3 minutes. 3) After roughly grinding, add salt and grind for 3 minutes. 4) Add ice water (for grinding), sugar, mirin, gluten, and starch and grind for 3 minutes. 5) Pour the minced fish into a mold, removing as much air as possible. (Mold size: cylindrical, 58mm diameter, 18mm height) 6) Leave at 30-40°C for 60 minutes (settling process). After leaving, measure the weight. 7) Steam in a heated steamer for 20 minutes (medium heat). 8) Once steamed, cool in ice water. 9) Once it has cooled sufficiently, check the physical properties using a rheometer (set penetration distance = 9 mm). (See Figure 16, a photograph of samples A, B, and C for rheometer measurement after the steaming process, and Figure 17, a graph of the rheometer measurement.) [Consideration] (Overall rating) The overall evaluation is shown with reference to Table 7 and Figure 17 (rheometer measurement). There was no significant difference in yield before heating for any of the samples. In terms of physical properties, A (15% mannan milk) was close to that of no additives. B and C were much softer. (Next policy) This time we compared it with no additives, but we were unable to compare what would happen if water was added instead of mannan milk, so we would like to add both water and mannan milk to confirm the superiority of mannan milk. [Table 7]

[0085] [Experimental Example 14] [the purpose] To confirm the effectiveness of mannan milk as a pickling liquid (injection). More specifically, the effects will be confirmed using mannan milk: alkaline type tonkatsu (injection). The amount of mannan milk was set at 5%, which is thought to be less affected by the water content of the mannan milk and still be effective. In Experimental Example 14, pork was mixed with a regular injection liquid (to tenderize the meat) and 5% mannan milk, and the meat was steamed and fried (like tonkatsu) to obtain physical property data. [Composition] Table 8 shows the feed amounts for the test plots (samples 1 to 5). Table 9 shows the yields at each stage (before and after injection, before and after tumbling, before and after heating) and the total yield. [Table 8] Mannan Milk A: Konjac ground into fine particles. Because mannan milk is alkaline, just like phosphate, samples without phosphate were also tested. [Table 9] [Process] 1) Prepare 3L of pickle liquid for each sample. 2) Thaw the MM loin, cut off both ends, and cut into 4 equal pieces based on weight (lengths of 24 cm or less, long enough to be able to rotate in a vacuum tumbler). 3) Using an injector, add the pickling liquid to the MM loin (130%) (measure the weight of the meat from time to time and inject until it is 130% hydrated). 4) Vacuum tumbling (20 rpm, 18 hours 30 minutes operation, 30 minutes rest). 5) Place in a tonkatsu-shaped terriner (open the blue plastic bag on the terriner, put the meat in and wrap it up), shape, freeze, and then cut (10mm) with a band saw. 6)〈In the case of fried tonkatsu〉 After coating with batter (YB-7 (260% hydration, flour:water = 100:260)), flash freeze. <For medium-sized pork cutlet (steamed)> Steam cooking (98°C, 4 minutes 30 seconds). Steam cooking is done by steaming, so in the case of steam cooking, the cooking is complete at this point. 7) For deep frying, fry at 175°C for 7 minutes. [result] The control (sample 1) was soft and had a weak fibrous texture, whereas all of the samples with added mannan milk were hard and had a fibrous texture that resembled meat. Samples 2 and 3 had similar textures, but sample 2 was not too hard and had a fibrous texture, giving it a relatively good texture. Samples 4 and 5, which had no phosphate, also had a similar texture, and both were particularly hard among the test specimens. This suggests that removing the phosphate may weaken the alkalinity and cause the meat to become firmer. [Consideration] The addition of mannan milk gave the product a good texture (fibrous texture and moderate elasticity) without reducing the yield. Sodium tripolyphosphate is usually used to tenderize meat, but it has the drawback of softening the fibrous parts as well, resulting in a texture that lacks the meaty feel. Adding mannan milk to this mixture resulted in a softer overall texture, but retaining the fibrous texture, giving it a meaty texture. This was a major discovery. The next plan is to use phosphate as a control. Phosphate samples 4 and 5 had a hard texture, but we will confirm whether this was due to the removal of phosphate or the effect of the mannan milk alone. There was no clogging of the mannan milk in the injector needle hole (0.8 mm in diameter) (although there was some observation that it was slightly difficult to inject). FIG. 18 is a photograph showing that the filling and coating of all the obtained fries were adhered to each other and did not separate. [Industrial Applicability]

[0086] Water-soluble dietary fiber such as glucomannan, a major component of konjac, is low in calories and highly viscous, slowing the time it takes for food to pass through the digestive tract and is therefore believed to have physiological effects such as reducing food intake, inhibiting weight gain, and reducing body fat. For this reason, various health foods have been offered to which glucomannan has been added. In the field of food processing, it is now possible to provide a new type of binder in a broad sense, as well as an injection liquid, using konjac, which could potentially provide new processed foods for mammals, including humans, using konjac as a substitute for the konjac eaten daily, particularly weight loss foods.

Claims

1. The processed food for mammals including humans containing chopped microparticles of konjac is characterized in that the food and / or food material is made from ordinary konjac, which is strong alkaline gelled konjac, or konjac made weakly alkaline by soaking strong alkaline gelled konjac in water, and has properties similar to a paste cut into fine particles, and contains konjac milk or its dried powder consisting of chopped microparticles having substantially the same structure and moisture content as the raw material.

2. The processed food for mammals, including humans, according to claim 1, wherein the konjac milk is weakly alkaline to acidic konjac milk.

3. 3. The processed food for mammals, including humans, according to claim 1, wherein the processed food is in the form of a dry type, a semi-dried type, or a wet type.

4. 3. The processed food for mammals, including humans, according to claim 1 or 2, wherein the processed food is a weight loss food.

5. 3. The processed food for mammals, including humans, according to claim 1 or 2, wherein the processed food is a processed food using grain flour.

6. 3. The processed food for mammals, including humans, according to claim 1 or 2, wherein the processed food is a pet food.

Images