CN1181754C

CN1181754C - Konjak food

Info

Publication number: CN1181754C
Application number: CNB01127218XA
Authority: CN
Inventors: 徐玉华; 曾年生
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-09-12
Filing date: 2001-09-12
Publication date: 2004-12-29
Anticipated expiration: 2021-09-12
Also published as: CN1346603A

Abstract

The present invention discloses food containing a gelling agent or a thickening agent, particularly konjak bionic food. The bionic food comprises raw materials of konjak starch, dietary alkali, carrageenan and a defoaming agent. The konjak bionic food has the advantages of good pliability, good mouth feelings, and meat feeling and taste, and can be chewed for a long time; the konjak bionic food provides a good raw material for the diversification of product shapes and bionic shaping, and the present invention causes the bionic shaping of the konjak product to be possible; accordingly, the present invention provides a raw material with the advantages of various external appearances and good mouth feelings for vegetarian diet cooking.

Description

Konjak food

Technical field

The present invention relates to a kind of food that contains gelling agent or thickener, particularly a kind of konjak food.

Background technology

Konjaku has extraordinary health-care effect, can be used for preventing enteron aisle cancer and fat-reducing.The kind of existing konjaku product on the market is relatively more dull, its component is generally konjak starch, dietary alkali and water, the konjak products of making through routine fermentation, its gelling effect is not strong, and like this, not only being difficult to its machine-shaping is bionic foods, and, its toughness is not strong, not anti-chewing, and mouthfeel is also more general.

Summary of the invention

The objective of the invention is to overcome weak point of the prior art, and a kind of be convenient to be processed into bionic foods, konjak food that mouthfeel is good are provided.

Purpose of the present invention can realize like this.

A kind of konjak food, it is formed main points and is, include konjak starch, dietary alkali, carragheen and defoamer in the raw material of this bionic foods, wherein the weight ratio content of konjak starch is 78～85%, the weight ratio content of dietary alkali is 10～15%, the weight ratio content of carragheen is 0.5～1%, and the weight ratio content of defoamer is 0.3～1%, and with raw material through mix, solidify, mold filling, boiling typing, demoulding and finished product.

In the konjak food production process, need be added into an amount of purifying waste water, the raw material of above-mentioned bionic foods does not comprise purifies waste water, so usually raw material is done as a wholely in manufacturing process, and is that corresponding number adds the modulation of purifying waste water with this integral body.Amount of water is decided on the situation of the konjak food that specifically will make.

The main component of konjaku is a cellulose polysaccharide, is rich in cellulose, and is not fatty, do not have heat.Konjak starch is the material that extracts from konjaku.

Dietary alkali can play a part bulk, is a kind of chemical raising agent, and it can in use produce gas, thereby makes the product pine tough good to eat.

Carragheen can promote the gelling ability of bionic foods, and it makes bionic foods have gelling effect preferably with the konjak starch acting in conjunction.

Defoamer can be eliminated the gas that dietary alkali in use produces, and does not allow leave bubble in the bionic foods, thereby the quality of product is strengthened.

The konjak starch of indication can refer to pure konjak starch among the present invention, also can refer to the combination of konjak starch with other starch, other starch here can refer to the starch that extracts from the potato class, also can refer to the starch that extracts perhaps refer to the starch that extracts from animal from other plant.

The present invention can also realize by following approach.

Can also include in the raw material of konjak food and go back virgin rubber, perhaps algin perhaps includes simultaneously and goes back virgin rubber and algin.

Also the content of virgin rubber (weight ratio) is 0.5～0.9%, and the content of algin (weight ratio) is 0.5～0.9%.

Also the adding of virgin rubber or algin can further improve the gelling property of konjak products, they can act synergistically with carragheen, make product produce good jelling structure, not only make product that toughness is preferably arranged, product is flexible, neither too hard, nor too soft simultaneously, and the surface is soft and smooth and glossy, thereby have more the mouthfeel of meat product, the food after its bionical moulding thereby have the appearance of tempting appetite.

Further can also in the raw material of konjak food, add sodium glutamate.

Wherein the content of sodium glutamate (weight ratio) is 1～1.5%.

Sodium glutamate is a delicate flavour material, also is flavor potentiator simultaneously, have strong meat delicate flavour, and konjak food of the present invention is a vegetarian product, but requires to have the delicate flavour of meat, so sodium glutamate can provide the natural meat flavor of this bionic foods.The particularly important is and add the shelf-life that sodium glutamate can prolong this bionic foods.Obviously this is a unexpected effect.

And also include monoglyceride in the raw material of this bionic foods.

The content of monoglyceride (weight ratio) is 0.5～0.9%.

Monoglyceride is the abbreviation of single stearoyl glycerine, it is food emulsifying agent, it can form hydrophobic bond with amylose, and amylose forms α-Luo Xuanjiegou in water, there is hydrophobic effect inside, the emulsifying agent hydrophobic side can embed this hydrophobic region and form compound with starch, prevents the aging of starch, plays stabilization, because starch polymer can form thick film around the emulsion drop, coalescence effect to starch molecule provides a physics barrier potential, makes that the jelling structure of starch is more firm, can be because of the physical action in the external world or the lengthening of time, variation of temperature and cause the change of colloid proterties, promptly be difficult for becoming weak, frangible, can't moulding.

Further the present invention also is to include in the raw material flavorant and edible salt.

The content of flavorant (weight ratio) is 0.5～1%, and the content of edible salt (weight ratio) is 1～2%.

Flavorant can play pigmentation, also can play the effect of flavouring.

Add edible salt and can strengthen the taste of bionic foods on the one hand, the delicate flavour of sodium glutamate is strengthened, also can make the shelf-life lengthening of product simultaneously, and need not to add in addition anticorrisive agent, be of value to the health of human body.

Edible salt directly can be added in the bionic foods, also edible salt can be modulated into salt solution, again the bionic foods bubble of moulding be sent out in this salt solution.

The outward appearance of this konjak food can bionically be made vegetarian spiral shell, plain snail, plain razor clam, plain shrimp, plain order fish, plain outstanding fish, plain prosperous fish, plain eriocheir sinensis, element Plain red

Deng.In bionical forming process, can be mould directly with natural seashell (or natural shell of other seafood), perhaps adopting process designs and produces mould, and konjak products is inserted straight forming in this mould.

The present invention compares to prior art and has following advantage: pliability is good, anti-chews, excellent taste, have voluptuousness and meat flavour, for product design the variation and bionical moulding a kind of good raw material is provided, and make the bionical moulding of konjak products become possibility, thereby provide the raw material that outward appearance is rich and varied, mouthfeel is good for vegetarian diet culinary art.

The specific embodiment

Embodiment 1:

1. at first the seafood shell copied is wanted in preparation;

2. 85% konjak starch, 12.2% dietary alkali, 1% carragheen and 0.5% flavorant are mixed;

3. in purifying waste water, 2500ml adds the 150g mixture, high-speed stirred, and add 0.3% defoamer mixing, sabot;

4. in 25 ℃～35 ℃ climate temperatures, solidify 90min～120min;

5. will be cut into block gel according to required form and insert shell;

6. boiling 30min typing in 100 ℃ of boiling water;

7. the product behind the saline sook punch die that makes with 1% edible salt;

8. sterilization, packed products.

Embodiment 2:

1. at first the seafood shell copied is wanted in preparation;

2. 78% konjak starch, 15% dietary alkali, 0.5% carragheen, 0.5% the flavorant of going back virgin rubber and 1% are mixed;

3. in purifying waste water, 2500ml adds the 150g mixture, high-speed stirred, and add 1% defoamer, 0.5% monoglyceride and 1.5% sodium glutamate mixing, sabot;

4. in 25 ℃～35 ℃ climate temperatures, solidify 90min～120min;

5. will be cut into block gel according to required form and insert shell;

6. boiling 30min typing in 100 ℃ of boiling water;

7. the product behind the saline sook punch die that makes with 2% edible salt;

8. sterilization, packed products.

Most preferred embodiment:

1. at first the seafood shell copied is wanted in preparation;

2. 81% konjak starch, 12% dietary alkali, 0.8% carragheen, 0.7% go back virgin rubber, 0.8% algin and 0.7% flavorant are mixed;

3. in purifying waste water, 2500ml adds the 150g mixture, high-speed stirred, and add 0.5% defoamer, 0.8% monoglyceride and 1.2% sodium glutamate mixing, sabot;

4. in 25 ℃～35 ℃ climate temperatures, solidify 90min～120min;

5. will be cut into block gel according to required form and insert shell;

6. boiling 30min typing in 100 ℃ of boiling water;

7. the product behind the saline sook punch die that makes with 1.5% edible salt;

8. sterilization, packed products.

Claims

1. konjak food, it is characterized in that, include konjak starch, dietary alkali, carragheen and defoamer in the raw material of this bionic foods, wherein the weight ratio content of konjak starch is 78～85%, the weight ratio content of dietary alkali is 10～15%, the weight ratio content of carragheen is 0.5～1%, and the weight ratio content of defoamer is 0.3～1%, and with raw material through mix, solidify, mold filling, boiling typing, demoulding and finished product.

2. konjak food according to claim 1 is characterized in that, also includes in the raw material of this bionic foods and goes back virgin rubber, and perhaps algin perhaps includes simultaneously and goes back virgin rubber and algin.

3. konjak food according to claim 2 is characterized in that, the weight ratio content of going back virgin rubber is 0.5～0.9%, the weight ratio content 0.5～0.9% of algin.

4. konjak food according to claim 1 is characterized in that, also includes sodium glutamate in the raw material of this bionic foods.

5. konjak food according to claim 4 is characterized in that, the weight ratio content of sodium glutamate is 1～1.5%.

6. konjak food according to claim 1 is characterized in that, also includes monoglyceride in the raw material of this bionic foods.

7. konjak food according to claim 6 is characterized in that, the weight ratio content of monoglyceride is 0.5～0.9%.

8. konjak food according to claim 1 is characterized in that, also includes flavorant and edible salt in the raw material of this bionic foods.

9. konjak food according to claim 8 is characterized in that, the weight ratio content of flavorant is 0.5～1%, and the weight ratio content of edible salt is 1～2%.