A method of preparing a low-calory food

Abstract: A low-calory food or foodstuff including chopped gel-particles by a cutter of a neutral, complete coagulum including glucomannan as a main component is disclosed. Foods comprise drinks such as a fruit drink, fluid foods such as a potage, and solid foods in coexistence of a natural polysaccharide or edible emulsifier, such as a jam, a custard pudding and a meat ball. The low-calory foodstuff retains the peculiar touch or taste of a food including the gel-particles.

Description: The present invention relates to a method of preparing a low-calory food comprising gel-particles of glucomannan coagulum In particular, the present invention relates to functional foods (the word "functional food" having recently become common) and provides an ordinary component food called an dietary fiber and having, e.g., functions of reducing cholesteric value, of normalizing blood sugar value and of normalizing defecation other than being a source of nutrition. Konjac normally is a Japanese traditional and thermally irreversible food in which konjac flour is swollen with water and coagulated with alkali. A main component of konjac is glucomannan. Glucomannan provides an excellent undigestable dietary fiber of molecules of several hundred thousands of molecular weight consisting of glucose and mannose. Konjac has been traditionally used as a food. However, since it requires strong alkalinity in coagulation, an alkali and an alkaline smack remain in konjac, which has restricted an application of konjac. Konjac coagulum, which is thermally irreversible, is not melted by heating. Konjac coagulum, which is elastic, cannot be impasted by grinding. Generally, the so-called konjac paste comprises incomplete coagulum of glucomannan swelling. In the past, processes of blending konjac paste with a foodstuff to produce a low-calory food have been disclosed and all of these processes employ the incomplete coagulum of glucomannan. The incomplete coagulum of glucomannan, which develops a binding force in coagulation of konjac paste, can be blended with a different foodstuff. A food with konjac paste blended has essentially the same form as a corresponding original food. However, a component glucomannan of the food gives the food a glue-like touch to much deteriorate the taste of the food. An incomplete glucomannan coagulum blending with a drink thickens the drink so that a light physical property and a touch peculiar to the drink are lost. On the other hand, since a konjac full-coagulum is peculiarly elastic, it is almost impossible to grind and make paste the konjac full-coagulum. Therefore, konjac full-coagulum is chopped to a paste-like foodstuff. The resulting body of gel-particles of konjac full-coagulum has a paste-like appearance but the physical property of the body of gel-particles is different in essence from a paste of incomplete konjac coagulum. The body of gel-particles of konjac full-coagulum has no binding force and is poorly intimate with a different foodstuff to blend with, so that it cannot retain a mixture of the gel-particles and the different foodstuff in the form of a single solid food, although it cannot provide a glue to deteriorate the touch of a food. Since a food with gel-particles of konjac full-coagulum blended tends to exude water during preservation of the food, a blending capacity of gel-particles of konjac full-coagulum is 5 % of the total amount of the food. Even if gel-particles of konjac full-coagulum are forcibly blended, the blending capacity thereof is 10 % of the total amount of the food so that a food with the 10 % of gel-particles of konjac full-coagulum can provides an insufficient low-calory food. From JP-A-1 202 271 it is known to process konjak mannan where organic acid is coated with gelatinous substance to neutralize an alkaline agent which was used in the previous preparation. From JP-A-60-203 159 it is known to prepare a delicious sliced konjak with excellent physiological activity and a good palatability, wherein the gelation is carried out with an alkaline agent. In addition to the sliced konjak carrageenan, locust bean gum and emulsifier may be used. From JP-A-59 095 852 it is known to mix a glucomannan with at least a gelling agent which is selected from agar, pharcellan, carrageenan and gelatin. The substance is treated with alkali. From EP-A-0 050 006 a method of a preparing a low-calorie food is known, wherein meats are causally chopped before being minced through a screen. To the minced meat water is added and the whole is heated to 90°C with occasional stirring. When the mixture attains a temperature of 90°C a powder of glycomannan and carrageenan is added, while the mixture is thoroughly macerated using high-shear stirrer. The obtained mixture is poured into trays, covered and left to cool. Thereafter, the product is processed in a pressure cooker, subsequently the product is cooled. The pH of the resulting product is 6.4. The product is thermally-irresversible when it is treated in a pressure cooker at 130°C for one hour. However, a problem occurs in so far that the thermally-irreversible product is difficult to attain if the mixture is not held at an alkaline condition. The thermally-irreversible product on the other side is difficult to neutralize. Therefore, it is the object of the present invention to provide for a low-calorie foodstuff and a method for preparing low-calorie food wherein glucomannan can be processed with ease. This object is solved by a method for preparing a low-calorie food with the features of claim 1. A body of power of a neutralized full-coagulum in the form of sol of the present invention consisting essentially of glucomannan (referred to as gel-particles of glucomannan coagulum herein) is a thermally irreversible gel. Gel-particles of glucomannan coagulum disperse in water and cannot deteriorate a peculiar touch of a food with the gel-particles blended because of dispersibility and size of each of the gel-particles. Blending the gel-particles with a different foodstuff and a natural gum in order to produce a binding force having no adverse effect on the touch of a final product comprising the gel-particles, stabilizes a dispersion of the blend of the gel-particles, the different foodstuff and the natural gum. For example, the gel-particles give a syneresis prevention effect, a water-holding effect, a thickening force, a gelling force and a freezing-and-thawing resistance. An application of an emulsifying substance (i.e., emulsifier in a broad sense) to a foodstuff including a fat, sufficiently stabilizes the foodstuff. Therefore, displacing a lot of foodstuff contained in a food with gel-particles of glucomannan coagulum of the present invention cannot deteriorate the touch or taste of the food including the gel-particles but can easily retain the food in a single solid form. In particular, fine gel-particles of glucomannan coagulum of the present invention cannot deteriorate a light touch of a drink. Blending the fine gel-particles and water with a drink provides a drink of an excellent taste, which conventional blending materials such as starchy, proteinaceous and fatty materials cannot give. In this case, each of used gel-particles of glucomannan coagulum has such a fine particle size as 105 µm sieve interval (150 Tyler mesh) pass. In the case of a viscous fluid food such as a potage, gel-particles of glucomannan coagulum with such a particle size as a 2.4 mm - 95 µm sieve interval (8-160 Tyler mesh) give fluidity to a food, which can produce a body in the food and keep the viscosity of the food constant in cooling the food. Since a body of gel-particles of glucomannan coagulum of the present invention is a swollen coagulum including water of a weight 30-50 times the weight of glucomannan, it serves as a functional food essentially equal to a case in which water of a weight 30-50 times the weight of glucomannan operates in human stomach and intestines. This provides a superior advantage to a case in which cellulose, which itself deteriorates the touch of a food, is difficult to take in and cannot be gelled with water to serve as a functional food only in proportion to the weight of cellulose. The present invention is characterized in that a thermally irreversible coagulum consisting essentially of glucomannan is cut into gel-particles, the pH value of the gel-particles being controlled to be essentially neutral, and in some case a natural gum and/or emulsifier are blended with the gel-particles. Glucomannan is a main component of konjac. Konjac flour winnowed from konjac tuber provides a raw material of konjac. A konjac coagulum in which a konjac tuber is ground to gel-particles and the gel-particles are coagulated with an alkali may also provide a raw material of konjac 2.4 mm - 95 µm sieve interval (8-160 Tyler mesh) gel-particles from a cut, thermally irreversible coagulum consisting essentially of konjac or glucomannan of the present invention are preferably blended with a relatively viscous fluid food. On the other hand, 105 µm sieve interval (150 Tyler mesh) pass gel-particles of glucomannan coagulum are preferably blended with a light, low-viscous drink. Foods of the present invention belong to various applications. Solid foods of the present invention comprise products of domestic animal meat such as a ham and a sausage, products of fish meat such as a boiled fish paste and a fried fish ball, products of minced meat such as a hamburger steak, a "harumaki" and a meat ball, taste foods such as a jam and a custard pudding, and products of wheat flour and of rice flour such as noodles, cookies, breads, rice sweets and a snack. Generally, drinks belong to foods. However, drinks are distinguished from fluid foods herein for the purpose of definitely defining the present invention. That is, a drink is defined as a low-viscous liquid which can be swallowed at a gulp like water but does not give a feeling of fullness, such us a fruit juice, a fruit-juiced drink, coffee, cocoa, black tea, milk, a fermented milk and colas. On the other hand, a fluid food is defined as a semifluid nutriment of a high viscosity and a body which can give a sufficient feeling of fullness by swallowing. Fluid foods comprise dairy products such as potages, spreads, diplomates, ice cream, yogurt, soft butter and soft cheese, pulp-containing drinks such as tomato juice, seasonings such as catsup, mayonnaise and sauces, curry, and stew. Gel-particles of glucomannan coagulum used as a foodstuff of the present invention are made from a coagulum in which an alkali such as lime, caustic soda, caustic potash or sodium carbonate is added to a liquid swelling of glucomannan or konjac flour to produce a mixture which is then heated to coagulate. In this case, blending with glucomannan a natural gum such as carrageenan, sodium alginate or agar, a protein such as soybean protein, wheat protein or milk protein, a decomposition product of the protein, or cellulose, effectively gives elasticity to and enhances the touch of the konjac or glucomannan coagulum. In the present invention, a full coagulum consisting essentially of glucomannan is chopped to gel-particles. A cutting means is not restricted. However, a food cutter having a rotary cutter driven by a motor or COMITROL (a trademark of a cutting machine of Arshell Co., U.S.A., ) generally provides the cutting means. Since a cutting machine having a high-pitched or fine eyed cutting head produces fine gel-particles of glucomannan coagulum, it is preferable. Particle sizes of gel-particles of glucomannan coagulum depend on applications thereof. When applied to a solid food, gel-particles of glucomannan coagulum have such large particle sizes that an eater will not sense the touch of konjac. It is generally a 1.0 mm - 75 µm sieve interval (16-200 Tyler mesh). When applied to a drink, each of the gel-particles has a 105 µm sieve interval (150 Tyler mesh) pass particle size, preferably a 85 µm sieve interval (180 Tyler mesh) pass particle size and more preferably a 75 µm sieve interval (200 Tyler mesh) pass particle size. When applied to a fluid food, each of the gel-particles has a particle size of 2.4 mm sieve interval (8 Tyler mesh) pass but 95 µm sieve interval (160 Tyler mesh) stop and preferably a particle size of 1.0 mm sieve interval (16 Tyler mesh) pass but 150 µm sieve interval (100 Tyler mesh) stop. A particle size distribution was obtained in such a manner that 200 g of sample gel-particles of glucomannan coagulum was first placed on a 2.4 mm sieve interval ( 8 Tyler mesh) standard sieve with a 20 cm diameter (produced by Takano Rika Glass K.K.), then the sieve was manually shaken in running water so that the sieve passed part of the sample gel-particles and stopped the remaining part thereof to separate the sample gel-particles into two classes, each of the two classes was weighed, and the passing sample gel-particles were repeatedly subjected to the same operations by means of a one-class smaller eyed Tyler mesh standard sieve as described above, thus the apparent particle sizes of the sample gel-particles were measured. Since a process for producing glucomannan coagulum comprises the steps of swelling konjac flour or gel-particles of glucomannan with water of a weight about 20-50 times the weight of the konjac flour or the gel-particles of glucomannan and then adding an alkali to the resulting mixture, glucomannan coagulum is of course alkaline. Gel-particles of glucomannan coagulum are also alkaline. The pH value of gel-particles of glucomannan coagulum is controlled to be essentially neutral so as to enhance the touch of the gel-particles as a food. In a neutralization of gel-particles of glucomannan coagulum, acid microcapsules in which the core of each microcapsule of a melting point higher than the coagulation temperature of glucomannan encapsulates an organic acid are blended with raw glucomannan gel-particles or konjac flour when the raw gel-particles or the flour are dissolved, the mixture of the gel-particles or the flour and the acid microcapsules is heated to or above the melting point of the core of the microcapsule after the raw glucomannan gel-particles or the konjac flour have coagulated, so that the organic acid was released from the acid microcapsules to neutralize the alkali of the resulting glucomannan coagulum. In addition, an organic acid such as acetic acid, citric acid, succinic acid, malic acid or fumaric acid may be added to gel-particles of glucomannan coagulum derived from finely chopped ordinary alkaline glucomannan coagulum to produce a mixture which is stirred to neutralize. Binders used with the present invention comprise natural gums. A low-calory process food of the present invention comprises as a binder at least one of carrageenan, locust bean gum, guar gum, alginic acid, sodium alginate, glucomannan, xanthane gum, cyclodextrin, tamarind seed polysaccharides, agar, pullulan, pectin, curd run and cuticle. A blended amount of a natural gum is 0.05-10 % of the weight of gel-particles of glucomannan coagulum and preferably about 0.1-5.0 % thereof. More than 10 wt% of the natural gum adds the taste of a glue to the mixture of gel-particles of glucomannan coagulum and the binder to deteriorate the touch of a food comprising the mixture. Less than 0.05 wt% of the natural gum can produce no coherence in the mixture. Edible emulsifiers which may be used as a food and have an emulsification force may be used with the present invention. The edible emulsifiers comprise, e.g., fatty acid esters such as propylene glycol fatty acid esters, glycerin fatty acid esters, saccharose fatty acid esters and sorbitan fatty acid esters, emulsifiers contained in natural foods such as soybean phospholipid, egg yolk and milk casein, and natural polymer derivatives such as carboxymethyl cellulose and methyl cellulose. The present invention uses at least one of these emulsifiers. A blended amount of an emulsifier is 0.05-10 % of the weight of gel-particles of glucomannan coagulum and preferably about 0.1-5.0 % thereof. More than 10 wt% of the emulsifier deteriorates the touch of a food comprising the mixture of gel-particles of gulucomannan coagulum and the emulsifier. On the other hand, less than 0.05 wt% of the emulsifier produces no coherence in the mixture. A natural gum and an edible emulsifier may be together added to gel-particles of glucomannan coagulum. In producing foodstuffs of the present invention, hydrogencarbonate, sweetener, seasoning, spices, perfume and/or pigment may be appropriately added in addition to the components described above to synergetically stabilize physical properties of the foodstuff. EXAMPLE 1 An amount of about 25 : 1 by weight of water (500 g) and 20 g of konjac flour were added to swell. Lime was added to the swelling konjac flour to produce 520 g of a relatively hard body of konjac. The body of konjac was cut into cubes with about 1 cm sides. A food cutter received the cubes of konjac and chopped them for 10 min to konjac gel-particles of 500 µm sieve interval (32 Tyler mesh) pass. Citric acid was added to the konjac gel-particles so as to control the pH value of the resulting mixture to be 6.5-7.0. 0.5 g of λ-carrageenan and 0.3 g of locust bean gum were added to this mixture to produce a second mixture. The second mixture was stirred for 2 min to produce a low-calory foodstuff. 500 cm³ of this foodstuff was left as is at room temperature for 24 hr. The foodstuff separated 1-2 vol% of water after 24 hr. CONTROL 1 A CONTROL 1 foodstuff differed from the EXAMPLE 1 foodstuff only in that the CONTROL 1 foodstuff lacks λ-carrageenan and locust bean gum. The foodstuff separated 20-25 vol% of water. EXAMPLE 2 100 g of corn oil, 1 g of soybean phospholipid and 500 mg of saccharose fatty acid ester instead of λ-carrageenan and locust bean gum were added to the first mixture (i.e., gel-particles of neutral glucomannan coagulum) of EXAMPLE 1 to produce a mixture. This mixture was stirred at high speed for 5 min to produce a foodstuff. 500 cm³ of this foodstuff was left as is at room temperature for 24 hr. All of the gel-particles of glucomannan coagulum, the water, the corn oil, soybean phospholipid and the saccharose fatty acid ester were essentially homogenized after 24 hr. CONTROL 2 A CONTROL 2 foodstuff differed from the EXAMPLE 2 foodstuff only in that the CONTROL 2 foodstuff lacks soybean phospholipid and saccharose fatty acid ester. The gel-particles of glucomannan coagulum, the water and the corn oil were separated in a vol% ratio of 60 : 20 : 20. EXAMPLE 3 0.3-2.0 wt% of each of alginic acid, sodium alginate, guar gum, glucomannan and tamarind seed polysaccharide instead of λ-carrageenan and locust bean gum was added Instead of λ-carrageenan and locust bean gum to gel-particles of glucomannan coagulum of EXAMPLE 1 to produce a foodstuff. The foodstuff was left as is in the same manner as in EXAMPLE 1. EXAMPLE 3 had essentially the same result as EXAMPLE 1. EXAMPLE 4 50 kg of glucomannan coagulum of EXAMPLE 1 was chopped to gel-particles. 20 g of xanthane gum was added to the gel-particles of glucomannan coagulum to produce a mixture. This mixture was stirred at high speed for 2 min to produce a second mixture. A centrifugal separator dewatered the second mixture so as to remove free water therefrom. 25 kg of a foodstuff was finally obtained. A strawberry jam was produced using this foodstuff and the following other materials in the following manner: Inventive foodstuff 25 kg Strawberries 25 kg High methoxypectin 0.3 kg Sugar 60 kg 50 % citric acid solution 0.5 l Total 110.8 kg The foodstuff of EXAMPLE 4 and strawberries were injected into an open steam boiler and steamed by the boiler to produce a first mixture. Sugar was added to the first mixture while the first mixture is stirred, to produce a second mixture. The second mixture was boiled down until the amount of the edible solid part became 69-70 % of the amount of the second mixture. The boiled-down mixture was further stirred while high methoxypectin was added thereto. Boiling the boiled-down mixture was continued until the amount of the edible solid part became 65 % of the amount of the second mixture. Then, heating the boiled-down mixture was stopped. Then, a 50 % citric acid solution was added to the boiled-down mixture while the boiled-down mixture was violently stirred whereby a third mixture was obtained. The third mixture was sealed in a bottle with a 250 g capacity in such a manner that the bottle was quickly filled therewith at 85 °C or higher and then sealed. The bottle was cooled and left as is, resulting in a bottled final product. The bottled final product weighed 99.3 kg. In this case, 50 kg of strawberries are conventionally used. However, the foodstuff of EXAMPLE 4 replaced 25 kg of strawberries, which cut 10 % or more calory of a conventional strawberry jam. In addition, the final product of EXAMPLE 4 had essentially the same touch as a strawberry jam including 100 % of strawberries as the core of the jam. EXAMPLE 5 A foodstuff of EXAMPLE 5 differed from the foodstuff of EXAMPLE 1 only in that 1 kg of glucomannan coagulum was chopped into gel-particles, 5 g of κ-carrageenan was added to the gel-particles of glucomannan coagulum whereby a mixture of them was obtained and the mixture was stirred at high speed for 3 min. A milk custard pudding was produced using the foodstuff of EXAMPLE 5 in the following manner: Inventive foodstuff 800 g Skimmed milk powder 150 g Sugar 100 g Brandy a proper quantity A spice a proper quantity A coloring matter a proper quantity Sugar and skimmed milk powder were added to the foodstuff to produce a liquid mixture, which was heated to 80 °C while stirred. Then, brandy, the spice and the coloring matter were added to the liquid mixture to produce a second liquid mixture, which was slowly stirred, then poured into a custard pudding cup and cooled. The resulting milk custard pudding cut 20 % of the calory of a conventional milk custard pudding comprising milk and whole nest of egg without the inventive foodstuff. The touch of the milk custard pudding of EXAMPLE 5 had a sufficient body, which was equal to a conventional milk custard pudding. A similar foodstuff with agar or curd run instead of κ-carrageenan produced essentially the same milk custard pudding as the foodstuff with κ-carrageenan. EXAMPLE 6 In the same manner as in EXAMPLE 1, 10 kg of glucomannan coagulum was chopped to gel-particles. A centrifugal separator eliminated free water from the gel-particles of glucomannan coagulum. 10 g of cyclodextrin and 2 g of glycerin fatty acid ester providing an emulsifier were added to the dewatered gel-particles of glucomannan coagulum to produce an emulsion. This emulsion was stirred at high speed for 5 min to produce a smooth paste. 1 kg of the paste was added to 2 kg of minced pork and sufficiently stirred together therewith whereby 3 kg of a foodstuff of the present invention was obtained. A dish of minced meat was cooked using the foodstuff of EXAMPLE 6 in the following manner: 400 g of finely chopped onion was fried in 150 g of butter and then cooled. Then, 3 kg of the foodstuff of EXAMPLE 6, 300 g of bread crumb, 500 g of the whole nest of egg, 25 g of salt, a pepper and 150 g of wheat flour were mixed with the fried finely-chopped onion to produce a mixture for meat ball. On the other hand, there were cooked low-calory dishes of minced meat such as "harumakies" including a base content comprising a mixture of 2 kg of minced beef and 1 kg of the mixture for meat ball, fried meat cakes, hamburg steaks and meat balls all including a base comprising a mixture of 2 kg of jointly minced meats and 1 kg of the mixture for meat ball. In each of the dishes of minced meat, the foodstuff of EXAMPLE 6 was easily intimately mixed with minced meat. The taste of each of the dishes of minced meat of EXAMPLE 6 was equal to that of a conventional dish of minced meat including all of minced meat instead of the foodstuff of EXAMPLE 6. EXAMPLE 7 75 g of glucomannan, 5 g of carrageenan and acid microcapsules in which 0.8 g of hardened soybean oil covers 3.2 g of citric acid in granular forms were blended with one another in the form of gel-particle. Then, 2.5 l of warm water at 50 °C was added to the blend, which was slowly stirred for 5 minutes to be homogenized and was left as is at room temperature for 60 min to swell. An alkaline solution in which 2 g of caustic soda (by food additives grade) is dissolved in 200 ml of water was added to the resulting liquid swelling to produce a mixture. This mixture was quickly stirred to produce a homogeneous paste. A rectangular vessel of stainless steel having a size of a 25 cm length, a 20 cm width and a 6 cm height received and sealed the paste therein. Then, a thermostat the operating temperature of which was set at 65 °C ± 2 °C heated the paste contained in the vessel for 30 min to gel the paste and then the operating temperature of the thermostat was increased to 75 °C so that the thermostat held the paste contained in the vessel at 75 °C for 10 min. The resulting coagulum was essentially chemically neutral. This coagulum was first cut in the forms of dice. Then, a cutting machine including a cutting head with 22.9 µm apertures chopped the coagulum to produce sufficiently chopped gel-particles or granular gel of glucomannan coagulum free from an alkaline smack. Even an addition of a large amount of the gel-particles of glucomannan coagulum retained a smooth touch of a drink. All of gel-particles of glucomannan coagulum passed through a 63 µm sieve interval (250 Tyler mesh) sieve. A fruit drink was produced using gel-particles of glucomannan coagulum and the following other materials: Gel-particles of glucomannan coagulum 800 g Juice of 100 % orange 800 g Sugar 400 g Citric acid 5 g Sodium citrate 4 g A spice a proper quantity A coloring matter a proper quantity These materials were sufficiently blended with one another, then flash pasteurized by a platelike heater at 90 °C for 8 seconds and then poured into a plurality of previously pasteurized aluminum cans with a 350 ml capacity. These cans were sealed and cooled to provide canned final products of fruit juice. A person drinking the final product of fruit juice perceived no foreign feeling in his mouth but a light touch. Juice of 100 % apple, grapefruit juice or melon juice instead of Juice of 100 % orange provided a fruit drink of essentially the same light touch as a fruit drink using juice of 100 % orange. EXAMPLE 8 A chocolate milk was produced using gel-particles of glucomannan coagulum of EXAMPLE 7 and the following other materials: Gel-particles of glucomannan coagulum 500 g Raw milk (including 1.5 % of fatty ingredient) 420 g Sugar 60 g Cocoa powder 16 g Carrageenan (produced by chuo Kasei K.K.) 0.2 g All of these materials other than the raw milk were previously blended with one another and then dispersed in the raw milk. The resulting mixture was heated to 75 °C and then UHT (Ultra-High Temperature) pasteurized at 145 °C for 2 seconds. The pasteurized mixture was cooled back to 75 °C, then homogenized and then cooled again to 20 °C. The cooled mixture was aseptically charged into a plurality of previously pasteurized aluminum cans with a 350 ml capacity. The touch of the resulting chocolate milk was essentially equal to or lighter than that of a conventional chocolate milk. EXAMPLE 9 75 g of glucomannan and 5 g of carrageenan were blended with each other in the form of gel-particle. 2.5 l of warm water at 50 °C was added to the resulting mixture to produce a fluid mixture. The fluid mixture was slowly stirred for 5 minutes to be homogenized and was left as is at room temperature for 60 minutes to swell. An alkaline solution in which 2 g of caustic soda (by food additives grade) is dissolved in 200 ml of water was added to the resulting liquid swelling to produce a mixture. This mixture was quickly stirred to produce a homogeneous paste. A rectangular vessel of stainless steel having a size of a 25 cm length, a 20cm width and a 60 cm height received and sealed the paste therein. Then, a thermostat the operating temperature of which was set at 80 °C heated the paste contained in the vessel for 30 min to produce a thermally irreversible coagulum. This coagulum was cut in the forms of dice. Then, the dice-shaped coagulums were placed in a bowl of a cutting mixer (with a 10 l capacity and a 1.0 kW motor). The cutting mixer chopped the dice-shaped coagulums at 3000 RPM for 3 minutes to produce gel-particles of glucomannan coagulum leaving no foreign feeling on human tongue. The pH value of gel-particles of glucomannan coagulum was 11.2 and had a strong alkaline smack, which is not preferred as a foodstuff. Therefore, 3.2 g of citric acid was added to gel-particles of glucomannan coagulum to produce a mixture. The cutting mixer stirred this mixture at 1500 RPM for 2 minutes to neutralize the alkali of the gel-particles of glucomannan coagulum and produce gel-particles of glucomannan coagulum free from an alkaline smack and providing a base of fluid food of a smooth touch. The last gel-particles of glucomannan coagulum was classified so that 80 % or more thereof belongs to a class of 2.4 mm sieve interval ( 8 Tyler mesh ) pass but 500 µm sieve interval (32 Tyler mesh) stop. Corn potage for four persons was produced using the classified gel-particles of glucomannan coagulum and the following other materials: Gel-particles of glucomannan coagulum 250 g Corn paste 60 g Consomme (product on the market) 1 cup Butter 2 large spoons Wheat flour 4 large spoons Milk 1 cup (180 ml) Salt and pepper a small quantity for each Cream 2 large spoons Corn kernels a small quantity Butter was placed in a thick-walled pan, which was over a slow fire to melt the butter. Wheat flour was added to the melting butter in the pan to produce a mixture. This mixture was stirred by means of a wood scoop for 5-6 minutes. Then, milk and consomme were so carefully and slowly added to the content of the pan that they did not produce undissolved lumps. Then gel-particles of glucomannan coagulum and corn paste were added to the content of the pan. The resulting content of the pan was sufficiently stirred. Then, salt and pepper and then cream were added to the content of the pan to finish the fluid part of a corn potage. Finally, corn kernels were added as floating pieces of solid food to the fluid part of the corn potage to produce a final product of corn potage. This corn potage had a light touch having a body. The viscosity of the corn potage was increased at high temperature but reduced at low temperature while the viscosity of a conventional corn potage is increased at low temperature. Thus, the corn potage of EXAMPLE 9 was tasty at both high and low temperatures. EXAMPLE 10 Potage of shiitake (i.e., a kind of a Japanese mushroom) and tofu (i.e., bean curd) for four persons was produced using gel-particles of glucomannan coagulum of EXAMPLE 9 and the following other materials: Gel-particles of glucomannan coagulum 250 g Shiitakes (each dry shiitake reconstituted with water being divided into four) 10 Bean curd (cut into cubes with 2 cm sides) 1 block with a 4 cm thickness, a 7 cm width and a 10 cm height Slices of bamboo shoot 50 g Welsh onion (in a chopped form) 1 Ginger (in a sliced form) 1/2 Chicken bone soup 5 cups Salt 2 small spoons Sake 2 small spoons Pepper a small quantity Shiitakes and slices of bamboo shoot were added to chicken bone soup to produce a mixture, which was then boiled for 15 minutes. Then, bean curd was added to the boiled mixture. Gel-particles of glucomannan coagulum and then salt, pepper and sake were added to the boiled mixture to season the resulting mixture. Once this mixture reached a boil, fire was extinguished. The touch of the potage of EXAMPLE 10 was light. EXAMPLE 11 Carrot potage for two persons was cooked in essentially the same manner as in EXAMPLE 8 but different from EXAMPLE 8 in that neutral konjac gel-particles consisting of 80 % or more of gel-particles of glucomannan coagulum belonging to a class of 1.0 mm sieve interval ( 16 Tyler mesh ) pass but 150 µm sieve interval ( 100 Tyler mesh ) stop were used. Gel-particles of glucomannan coagulum 150 g Carrot paste 50 g Consomme (product on the market) 1 cup (180 ml) Salt and pepper a small quantity for each Cream 1/2 cup Gel-particles of glucomannan coagulum, carrot paste and consomme were put in a pan. The pan was placed over an intermediate fire so as not to scorch the content of the pan. The content was seasoned with salt and pepper. Then, cream was added to the content of the pan. The pan continues to be heated over a weaker fire for about 10 min whereby a carrot potage of an improved touch was obtained. The touch of the carrot potage of EXAMPLE 11 was slightly more viscous than those of the foodstuffs of EXAMPLES 1 and 2. TEST 1 Each of 10 patients of constipation (four men and six women) ate 200 g of carrot potage of EXAMPLE 11 each morning. Five patients of constipation (two men and three women) restored their normal defecations five days after. Two female patients restored their normal defecations 10 days after. Two male patients essentially restored their normal defecations 20 days after. One female patient failed to restore her normal defecation even one month after but her constipation was significantly reduced. TEST 2 Three men and three women of 30 or more of ponderal index ate 200 g of carrot potage of EXAMPLE 11 at each breakfast and each supper. 20-50 % of the ponderal indecies of all of the six were cut one month after. It is assumed that since eating the 200 g of carrot potage of EXAMPLE 11 gives a significant feeling of fullness, each of the six was caused to reduce the total amount of meal. The amount of a component of 200 g of carrot potage of EXAMPLE 11 serving as a dietary fiber is about 50 g, which is equal to 5 times 10 g as much as a lower limit of the amount of dietary fiber required for a normal adult each day. EXAMPLE 12 Vanilla ice cream was produced using gel-particles of glucomannan coagulum different from that of EXAMPLE 11 only in that gel-particles of glucomannan coagulum of EXAMPLE 12 had a particle size distribution in which 90 % or more of the gelparticles belonged to a class of 500 µm sieve interval (32 Tyler mesh) pass but 150 µm sieve interval ( 100 Tyler mesh ) stop, and the following other materials: Gel-particles of glucomanrian coagulum 150 g Yolk 2 Sugar 60 g Raw milk 1 cup (180 ml) Gel-particles of gelatin 5 g Cream 1/2 cup Vanilla essence 2 small spoons Brandy 2 large spoons First, Yolk and sugar were put in a pan and well blended with each other by means of a wood scoop. Once the sugar dissolved, raw milk was added to the content of the pan and then the pan was placed over slow fire. Gel-particles of gelatin was then added to and dissolved in the content of the pan. A filter then filtered the content of the pan. Gel-particles of glucomannan coagulum were added to the part of the content passing through the filter to produce a mixture, which was then cooled. Cream was put in a separate bowl, foamed while cooled and poured into the mixture to produce a second mixture. Vanilla essence and brandy were added to the second mixture so as to flavor it. This flavored mixture was placed in a refrigerator for a day and night to produce vanilla ice cream. The vanilla ice cream gave no foreign feeling on human tongue and had a smooth touch. EXAMPLE 13 A pulp-containing drink was produced using gel-particles of glucomannan coagulum of EXAMPLE 9 different from that of EXAMPLE 9 only in that the gel-particles of EXAMPLE 13 had a particle size distribution in which 70 % or more of the gel-particles belonged to a class of 1.00 mm sieve interval ( 16 Tyler mesh) pass but 250 µm sieve interval ( 60 Tyler mesh) stop, and the other following materials: Gel-particles of glucomannan coagulum 100 g Strawberries washed with water and having no calyces 150 g Raw milk 20 g Sugar 15 g A juicing mixer produced a strawberry pulp-containing drink from all of the materials. This strawberry pulp-containing drink had a refrigerant grainy touch which a conventional strawberry pulp-containing drink could not have. Orange, apple, pineapple or grapefruit instead of strawberry also produced a pulp-containing drink of a good touch. EXAMPLE 14 30 g of gel-particles of glucomannan coagulum with a particle size distribution in which 80 % or more of the gel-particles belonged to a class of 2.4 mm sieve interval (8 Tyler mesh) pass but 1.0 mm sieve interval (16 Tyler mesh) stop was added to 100 g of yogurt sold on the market to produce a mixture, which was then stirred. The yogurt of EXAMPLE 14 had a peculiar touch. The foregoing detailed description is to be clearly understood as given by may of illustration and example only, the spirit and scope of the present invention being limited solely by the appended claims.

Claims: A method for preparing a low-calorie food, comprising the steps (a) blending a swollen glucomannan with an organic acid enclosed in microcapsules; (b) heating the swollen glucomannan to form a thermally irreversible glucomannan coagulum but not to melt the core or the microcapsules; (c) heating the thermally irreversible glucomannan coagulum to a temperature higher than the melting point of the core of the microcapsules to produce a neutral glucomannan coagulum; (d) chopping the neutral glucomannan coagulum to provide gel-particles of a pH value essentially neutral. The method as recited in claim 1, wherein in step (a) a natural gum is added to the glucomannan. The method as recited in claim 2, wherein said natural gum is selected from the group of carrageenan, locust bean gum, guar gum, alginic acid, sodium alginate, glucomannan, xanthane gum, cyclodextrin, tamarind seed polysaccharide, agar, pullulan, pectin, curd run and cuticle. The method as recited in one of claims 1 to 3, wherein in step (a) an edible emulsifier is added to the glucomannan. The method as recited in claim 4, wherein said edible emulsifier is selected from the group of fatty acid esters, emulsifiers contained in natural foods and natural polymer derivatives. The method as recited in one of claims 1 to 5, wherein in step (a) a natural polysaccharide is added to the glucomannan. The method as recited in one of claims 1 to 6, wherein after step (d) said gel-particles of glucomannan coagulum are used for replacing a part of one of the foodstuffs. The method as recited in one of claims 1 to 6, wherein said gel-particles of glucomannan coagulum are chopped such that they belong to a class of 2.4 mm sieve interval (8 Tyler mesh) pass but 95 µm sieve interval (160 Tyler mesh) stop; wherein said chopped gel-particles are added to a fluid foodstuff. The method as recited in claim 8, wherein said gel-particles of glucomannan coagulum are chopped to belong to a class of 1.0 mm sieve interval (16 Tyler mesh) pass but 150 µm sieve interval (100 Tyler mesh) stop. The method as recited in one of claims 1 to 6, wherein said gel-particles of glucomannan coagulum are chopped such that they belong to a class of 105 µm sieve interval (150 Tyler mesh) pass; and wherein said chopped gel-particles are added to a material for the drink. The method as recited in claim 10, wherein the particle size of said gel-particles of glucomannan coagulum is chopped to 85 µm sieve interval (180 Tyler mesh) or less.

Inventors: HARADA SEIKI, IKEDA MASAYUKI, HARADA, SEIKI, IKEDA, MASAYUKI
Applicants: UNIE COLLOID KK, UNI COLLOID KABUSHIKI KAISHA
Application year: 1991
Main classification: A23L1
IPC codes: A23G9, A23L1, A23C9, A23G1, A23L2