| 摘要 |
PURPOSE:To produce the title food which has unique characteristics to lower blood sugar and blood lipid and makes it possible for main to take a needed amount of guar gum a day with good texture, by using a hydrolyzed guar gum of a specific viscosity. CONSTITUTION:Natural guar gum is dispersed and/or dissolved in water with a homogenizer or the like, and the product is combined with an acid such as hydrochloric acid to adjust the pH to 5-8, for example to about 5.0. Then, an enzyme such as cellulase, pectinase is added to effect hydrolysis at 40-70 deg.C, resulting in a guar gum hydrolysate of a yellowish white powder, which has a viscosity of 150-20,000 cps (measured in the form of 5wt.% aqueous solution at 25 deg.C. The product is mixed with, when necessary, maltitol, citric acid, malic acid, orange flavor to prepare a powder beverage. When needed, the powder is dissolved in water in 1.5wt.% concentration, and the solution is served as a beverage. |
