JP2012039926A - Food or beverage material and method for manufacturing the same - Google Patents

Abstract

A food and drink material containing kuzu powder that can be dissolved in hot water and a method for producing the same.
SOLUTION: A pulverizing step S1 for pulverizing kuzu powder lump to kuzu powder, a kneading step S3 for mixing and kneading kuzu powder and oligosaccharide, and a granulating step S4 for granulating kneaded powder of kuzu powder and oligosaccharide. And a drying step S5 for drying the granulated product of kuzu powder and oligosaccharide, and a pulverizing step S6 for pulverizing the dried granule of kuzu powder and oligosaccharide. The mixing ratio of the kuzu powder and the oligosaccharide is preferably in the range of 3: 7 to 4: 6 by weight. The food / beverage product material dissolves quickly without the kuzu powder becoming lumpy even if hot water is poured directly. Therefore, it is possible to save the trouble of once dissolving kuzu powder with water and then heating it, and it is possible to easily enjoy the health promoting action of kuzu powder.
[Selection] Figure 4

Description

  The present invention relates to a food / beverage material containing kuzu powder obtained by purifying starch obtained from kuzu root and a method for producing the same.

  It is known that katsu powder (so-called kuzume powder), an edible powder made by purifying starch obtained from kuzu root, has a health promotion action such as intestinal regulation and warming the body to improve blood circulation. It is traditionally used as a folk remedy for improving constipation and cold symptoms. In addition, kuzu powder has been used as a variety of food and drink materials because it provides a smooth texture with a good touch.

  One of them is Kuzuyu. Kuzuyu is made by dissolving Kuzu powder in hot water. However, if hot water is poured directly into the kuzu powder, the kuzu powder will harden and become lumpy. Therefore, when making kuzuyu, it is necessary to melt kuzu powder once with a small amount of water and heat it gently while kneading, or add hot water to kuzu powder dissolved in water.

  For this reason, some products distributed as “Kuzuyu” are mixed with starch (eg starch, corn starch) collected from potato, corn, or the like. This is because starch derived from potato or the like dissolves without becoming lumpy even when pouring hot water directly. However, since starch derived from potato or the like does not have a health promoting action like kuzu powder, even when drinking kuzuyu using starch derived from potato or the like, the health promoting action of kuzu powder cannot be fully enjoyed.

JP 2005-117904 A

  This invention is made | formed in order to solve the said problem, and makes it a subject to provide the food-drinks material containing the kuzu powder which can be melt | dissolved with hot water, and its manufacturing method.

  The food-drink material which concerns on the 1st aspect of this invention comprised in order to solve the said subject contains kuzu powder | flour and an oligosaccharide in a predetermined ratio, It is characterized by the above-mentioned.

  The food-drinks material which concerns on the 2nd aspect of this invention comprised in order to solve the said subject WHEREIN: In the food-drinks material which concerns on a 1st aspect, the compounding ratio of kuzu powder and an oligosaccharide is 2: 8- by weight ratio. It is in the range of 5: 5.

  The food-drinks material which concerns on the 3rd aspect of this invention comprised in order to solve the said subject WHEREIN: In the food-drinks material which concerns on a 2nd aspect, the compounding ratio of kuzu powder and oligosaccharide is 3: 7- by weight ratio. It is in the range of 4: 6.

The food / beverage material manufacturing method which concerns on the 4th aspect of this invention for solving the said subject is as follows.
Crushing process of crushing the kuzu powder lump into kazu powder;
A kneading step of mixing and kneading the kuzu powder and oligosaccharide;
A granulating step for granulating the kneaded powder and the oligosaccharide kneaded product;
A drying step of drying the granulated product of the kuzu powder and the oligosaccharide;
It includes a powdering step of powdering the kuzu powder and the dried oligosaccharide particles.

  The present inventor mixed various sugars with kuzu powder and conducted an experiment to examine the melting condition when pouring hot water into the mixture. It was found to dissolve without becoming lumpy. Therefore, by using the food / beverage product material according to the present invention, for example, when making kuzuyu, it is possible to save the labor of once dissolving in water and heating. In particular, when the blending ratio of kuzu powder and oligosaccharide is in the range of 3: 7 to 4: 6 by weight, almost all the kuzu powder contained when boiling water is poured dissolves, and a smooth texture peculiar to kuzu powder is obtained. An excellent effect is obtained.

  In the present invention, oligosaccharides are mixed in kuzu powder. An oligosaccharide is a general term for saccharides in which about 2 to 10 monosaccharides are bonded, but in this specification, it refers to a trisaccharide or more in which three or more monosaccharides are bonded, and is a disaccharide, sucrose (sugar). Is not included. In particular, the oligosaccharide used in the present invention is preferably an oligosaccharide that is specifically or selectively used by good bacteria in the intestinal tract and is not easily assimilated by bad bacteria, particularly raffinose oligosaccharides and dairy oligos. Sugar is optimal. Raffinose oligosaccharides are naturally occurring oligosaccharides that are extracted and purified mainly from beet. Whey oligosaccharides are oligosaccharides made from lactose contained in milk and sucrose contained in sugarcane as raw materials using an enzymatic reaction. All oligosaccharides are difficult to digest and absorb in the stomach and small intestine, have an effect of increasing good intestinal bacteria such as bifidobacteria reaching the large intestine, and have an excellent intestinal regulating action. Therefore, the food-drinks using the food-drink material which concerns on this invention have the outstanding intestinal regulation effect.

A photograph of the kuzu powder lump is shown. The photograph which shows the result of the experiment 1 which poured hot water into the mixture (No.1-No.5) which changed the compounding ratio of kuzu powder and oligosaccharide. The photograph which shows the result of the experiment 1 which poured hot water into the mixture (No. 6-No. 10) which changed the compounding ratio of kuzu powder and oligosaccharide. The photograph which shows the result of Experiment 2 which poured hot water into the mixture (control example) which added granulated sugar (No. 11) or Wasanbon (No. 12) to kuzu powder. The flowchart figure which shows the manufacturing process of the ginger hot-water material which concerns on a present Example. The photograph which shows the result of the experiment 3 which poured hot water into the ginger hot-water material which concerns on a present Example.

  The food / beverage material according to the present invention is a mixture of kuzu powder and oligosaccharide at a predetermined mixing ratio. The blending ratio of kuzu powder and oligosaccharide is adjusted to an appropriate value according to the food and drink made using the food and drink material of the present invention, but it dissolves in hot water without becoming lumpy, Considering that the dissolved product obtained by dissolving with hot water has a sufficient thickness, the blending ratio of kuzu powder and oligosaccharide is preferably in the range of 3: 7 to 4: 6 by weight.

The food / beverage product material of the present invention is a granulation step of pulverizing kuzu powder lump to kuzu powder, a kneading step of mixing and kneading kuzu powder and oligosaccharide, and granulating kneaded powder of kuzu powder and oligosaccharide into granules. It is obtained through a granulation step, a drying step for drying granules comprising a mixture of kuzu powder and oligosaccharides, and a pulverizing step for powderizing dry granules comprising a mixture of kuzu powder and oligosaccharides.
Since kuzu powder is agglomerated even by a slight amount of moisture, it usually has a lump shape as shown in FIG. Therefore, after pulverizing the kuzu powder lump with a pulverizer or the like, it is mixed with oligosaccharide, kneaded and granulated. The resulting granulated product is dried and then pulverized. For drying, an appropriate method such as freeze drying or hot air drying is used. The obtained powder is selected and filtered with a screen or the like having an opening of an appropriate size, and finally a food or drink material composed of kazu powder and oligosaccharide powder with uniform grains is obtained.

About the food-drinks material of this invention manufactured by the above-mentioned manufacturing process, the experiment which investigates the difference in the melt | dissolution state with respect to hot water when changing the compounding ratio of kuzu powder and oligosaccharide was conducted (experiment 1). Table 1 shows the mixing ratio of the kuzu powder and the oligosaccharide in which the experiment was performed. In the experiment, “Honkatsu” manufactured by Yoshino Kuzumoto in Morino Co., Ltd. and dairy oligosaccharide LS-55P manufactured by Shimizu Minato Seika Co., Ltd. were used and blended at a blending ratio shown in Table 1 so as to be 10 g in total. Then, 120 cc of hot water was added and stirred for 10 seconds, then left for 1 minute, and the dissolved state was visually observed. The state at that time is shown in FIGS. 2A and 2B.

As shown in FIG. 2A, large lumps of kuzu powder were observed in the melted mixture No. 1 to No. 5, and the kuzu powder did not dissolve and was lumped. In addition, as shown in FIG. 2B, small kuzu powder granules were observed even in the mixture No. 6 dissolved product, and it was observed that the mixture was slightly lumpy.
On the other hand, no granule was observed in the mixture No. 7 and No. 8, and all the kuzu powder was dissolved. Moreover, the melts of the mixture No. 7 and No. 8 had a thickness peculiar to Kuzuyu.
In addition, although small particles were observed in the mixture No. 9 and No. 10 melt, in this experiment there was a kuzu powder lump that was not sufficiently pulverized because of the coarsely pulverized version I think that the. Moreover, the melts of the mixture No. 9 and No. 10 had almost no thickening and were almost in the state of water.
From the above results, if the blending ratio of kuzu powder and dairy oligosaccharide is 20:80 to 50:50, kuzu powder is less likely to become lumpy when melted in hot water, and has a thickness, especially 30:70 to In the range of 40:60, it was found that kuzu powder was completely dissolved.

  Next, kuzu powder and granulated sugar mixed at a ratio of 40% and 60% (mixture No. 11) and other kuzu powder-containing products (mixture No. 12: kazu powder mixed with Wanbon. Mixing ratio. The same dissolution experiment as that described above was performed (Experiment 2). FIG. 3 shows photographs of the melts of mixtures No. 11 and No. 12. In both of the mixture No. 11 and No. 12, a large lump of kuzu powder was observed. In particular, the blending ratio of granulated sugar to kuzu powder of mixture No. 11 (40:60) is the ratio of oligosaccharide to kuzu powder of one of the best dissolved states in experiment 1 (No. 7). Same result, but no result like No. 7. Therefore, it was found that even with the same sugar, granulated sugar does not have the effect of helping to dissolve kuzu powder like dairy oligosaccharide.

Hereinafter, the specific Example which applied the food-drinks material of this invention to the ginger hot-spring material is demonstrated. However, the present invention is not limited to the following examples.
It is the ginger hot water material which concerns on a present Example, and turns into a ginger hot water by pouring and melt | dissolving hot water. Table 2 shows the components contained in the food and drink material of this example and the blending ratio thereof.

  In the ginger hot spring material of this example, Yoshino katsu (Morino Yoshino Kuzumoto) was used as kuzu powder, and dairy oligosaccharide LS-55P (manufactured by Shimizu Minato Sugar Co., Ltd.) and raffinose oligosaccharide were used as oligosaccharides. In addition, Kintoki ginger powder obtained by pulverizing Kintoki ginger root is added. Ginger is said to have a body temperature raising action and a sweating action. In particular, ginger ginger is known to contain more spicy components such as gingerol and the like than normal ginger. Furthermore, sugarcane sugar is added as a sweetener to supplement the sweetness of the oligosaccharide.

FIG. 4 is a flowchart showing the manufacturing process of the ginger hot water material of the present embodiment.
First, crushed powder is pulverized and pulverized (step S1). Next, the raw materials of ginger hot water material are weighed and mixed with a kneader (0.5 rotations / second, 3 minutes). (Step S2).

  Ethanol is further added to the obtained mixture and kneaded with a kneader (0.5 rotation / second, 1 minute) (step S3). Ethanol is added in an amount of 7% with respect to 100% of the mixture, and the amount added is appropriately adjusted depending on the temperature and humidity. The ethanol added here evaporates in the subsequent drying step (step S5) and is not included in the final product. Next, the kneaded material obtained is granulated (step S4) and dried (step S5). Drying is performed at 50 ° C. for about 16 to 20 hours by a shelf drying method. The drying time is appropriately adjusted depending on the temperature, humidity, and the like. Finally, the dried granules were pulverized with a speed mill (using a screen with an opening of 1.5 mm) (step S6) and then filtered with a 12 mesh mesh filter (step S7).

  FIG. 5 shows the dissolved state when 120 cc of hot water is added to 10 g of ginger hot water material according to this example and stirred for 10 seconds and left for 1 minute. As shown in FIG. 5, all the kuzu powder of the ginger hot spring material which concerns on a present Example was melt | dissolving.

  In the above-described embodiment, ginger ginger powder is used to make ginger kuzuyu, but katsuyu can be made with green tea or red beans. Moreover, it can be made into materials, such as instant urine and instant soup which can be easily made just by pouring hot and cold foods other than Kuzuyu. Furthermore, the present invention is not limited to food and drink materials that simply pour hot water, but can also be used as a material for food and drink products that perform another cooking after pouring hot water. In this case, it is preferable to appropriately adjust the type of oligosaccharide and the proportion of oligosaccharide mixed with kuzu powder according to the type of food or drink.

Claims (4)

  A food / beverage material comprising kuzu powder and oligosaccharides in a predetermined ratio.   The food / beverage material according to claim 1, wherein the blending ratio of the kuzu powder and the oligosaccharide is in the range of 2: 8 to 5: 5 by weight ratio.   The food / beverage material according to claim 2, wherein the blending ratio of the kuzu powder and the oligosaccharide is in the range of 3: 7 to 4: 6 by weight ratio. Crushing the kuzu powder lump into kuzu powder,
A kneading step of mixing and kneading the kuzu powder and oligosaccharide;
A granulating step for granulating the kneaded powder and the oligosaccharide kneaded product;
A drying step of drying the granulated product of the kuzu powder and the oligosaccharide;
The manufacturing method of the food-drinks material characterized by including the powdering process which pulverizes the said kuzu powder and the dried grain of the said oligosaccharide.