FR2638332A1 - KONJAK FOOD PRODUCTS - Google Patents

Abstract

Food products prepared by adding konjak paste having a pH value of 9.0 to 10.3, and process for their preparation.

Description

KONJAK FOOD PRODUCTS

  The present invention relates to a process for preparing food products to which

Amorphophallus rivieri).

  add konjak (Amorphophallus ioniaket / More particularly, the present invention relates to a process for the preparation of sandwiches

  with minced steak or "burgers" or similar products

  gues, to which konjak is added without harming the

flavor of food products.

  According to the present invention, it is possible to add

  ter konjak to food products without affecting their flavor, by using a konjak paste

  prepared in a pH range of 9.0 to 10.3 and pre-

  has a pH range of 9.5-10.2, which adds a lot to making food

low calorie.

  Konjak has long been used as a food. In recent years, interest has increased

  on its usefulness due to its non-calo-

  risks or as dietary fibers.

  So far, however, konjak has been used primarily in the form of blister packs for daily food, but konjak has not been used.

  as a material for the preparation of food products

  keep quiet, for example for adding konjak to others

  food products, so that he communicates his tex-

  to improve their physical properties

  as a binder or for limiting calories.

  We can find the reason for this situation

  in that the development of adaptive technology

  tion of raw konjak, for example in powder form,

  etc., to prepared food products, or as an ad-

  says food, is late.

  More specifically, in a usual method of preparing konjak, 900 to 1200 liters of water are added to 30 kg of konjak powder, the resulting mixture is allowed to swell to obtain a konjak paste and then 3 to 6% of lime which is mixed with konjak powder. Then, the mixture is poured into a container, a mold or the like and the mixture is heated to a temperature of approximately 80 ° C. for approximately 60 minutes to obtain

  konjak. This method has been used for a long time.

  Therefore, in the case of the use of powder

  konjak as an ingredient for other food products

  prepared, we adopted consistent techniques

  both to finely divide the konjak into powder and to add

  ter this fine konjak powder, or swell the konjak in water and add the konjak as a paste, or add lime to the konjak and add the resulting konjak paste, etc.

  However, these techniques have an in-

  agree that the konjak mannan is not gelled even in the final product stage, so that

  the pasty state remains, a disadvantage in that the o

  scent of slaked lime / used as a solidifying agent

  dification of the konjaksubsiste, and a disadvantage in that the flavor is degraded due to the pH which tends to be alkaline, etc. As a result, the amount of konjak that can be added is currently very limited, although it is desirable to add a much larger amount of konjak for reasons of improving properties.

  physical or calorie limitation.

  Following extensive research to add konjak to food products, without harming the

  flavor of these, the present inventors have found

  You can avoid the alkaline taste or the pale texture.

  teuse by adjusting the pH of the konjak dough in a

range from 9.0 to 10.3.

  The subject of the present invention is therefore a

  process for the preparation of foodstuffs

  Dhonha 1us kodiak holding konjak, material originating from the bulbs of Amor- / and ATorphoha lus riveri) according to i: invention, a raw konjak paste prepared so as to be in a pH range is incorporated into raw food materials 9.0 to 10.3

  and preferably from 9.5 to 10.2 and the mixture is treated.

  The prepared konjakainsi paste is left to stand at 20-250 ° C. for at least 1.5 hours and preferably for 2 to 4 hours, after the abovementioned pH adjustment,

then we use it.

  We now describe methods of implementation

  vre representative of the present invention for the pre-

  preparation of a konjak paste with a pH adjusted.

  (1) A quantity of konjak is added to a

  20 to 40 times the amount of water, to swell and dissolve the konjak powder in water. Amino-basic acids and basic salts are added to the dough

  resulting konjak. The whole is intimately mixed.

  (2) Alternatively, amino acids are dissolved

  bases and basic salts in 20 to 40 times the amount of konjak powder, then swell and dissolve the konjak powder

in the resulting solution.

  (3) As a variant, the necessary quantities of amino-basic acids and basic salts are mixed beforehand with the konjak powder and a quantity of water 20 to 40 times greater is added to the resulting pulverulent mixture; to dissolve the amino-basic acids and

basic salts.

  In one of the ways described above, the konjak powder and alkaline agents are swollen and dissolved to prepare a konjak paste having a pH

  from 9.0 to 10.3 and preferably a pH of 9.5 to 10.2.

  As examples of the alkaline agent which can be used in the present invention, there may be mentioned, as amino-basic acid: arginine, histidine, lysine, citrulline, ornithine, etc. Arginine and lysine are particularly preferred. You can use any basic salt

  as long as it can be used for food products

  but the basic phosphates and the salts of organic acids are preferred. For example, we use

  preferably sodium carbonate, calcium carbonate

  cium, disodium phosphate, trisodium phosphate, dipotassium phosphate, tripotassium phosphate, sodium polyphosphate, sodium citrate, sodium lactate, etc. In order to obtain a buffering effect, it is also possible to use acids, such as citric acid,

  lactic acid, etc., or acid salts, such as phos-

  sodium diacid phate, potassium diacid phosphate,

  etc., in a suitable combination to adjust fi-

  nally the pH in a range of 9.0 to 10.3 and preferably

from 9.5 to 10.2.

  In accordance with the present invention, we choose

  sit the alkaline agent among the basic salts for addi-

  food products described above, and

use it alone or in combination.

  Since the pH of konjak paste varies according to

  the type of alkaline agent, it is necessary to determine

  pre-minate the amount required for the desired pH

  siré, by preparing a konjak paste using

the alkaline agent.

  In the present invention,

  raw food materials 1 to 50% kon paste

  jak prepared to have a pH between 9.0 and 10.3 and the mixture is treated, so that one can obtain food products whose taste is not degraded by alkalinization and which do not have substantially a texture similar to that of konjak or konjak paste. Thus, excellent low calorie food products can be prepared according to the present invention. In the present invention, about 1 to 50% konjak dough is added to a raw food material, such as hamburger meat, sausage meat, fish meat, etc. The mixture is then treated by heating, steaming, etc., to prepare

  food products in konjak.

  Konjak paste with pH adjusted in accordance with the present invention can be added to various products

  to help limit calories.

  In addition, konjak paste can be added to pro-

  processed food of marine origin or to

  processed meat products, in order to-

  improve their taste, texture, water retention properties, etc., or to Chinese noodles, Japanese noodles, etc., to improve their texture and other physical properties, or they can be used as a binder. As a variant, the konjak dough can be added to bread, cakes, etc., in order to improve their texture, their swelling ability.

and other physical properties.

  Comparative examples are described below and

  examples of the present invention.

COMPARATIVE EXAMPLE

  To 5.6 g of konjak powder, 200 ml of sodium carbonate solution are added at a concentration of 0 to 0.5%. With stirring, the konjak swells and the mixture is left to stand at room temperature for two hours so that the konjak swells completely. 60 g of the resulting alkaline konjak paste are mixed with 140 g of minced beef and 50 g of the mixture are formed in a circle 8 cm in diameter. We cook part of this hamburger paté, on a frying pan, as is, and we

  cooked another part after freezing at -20 C. We exa-

  then undermines the physical properties and taste of the ham-

  burger. At the same time, the pH of the dough is determined

  of alkaline konjak and hamburger paté.

  The results are shown in the table

1 below.

, / / /

TABLE 1

  RESULTS OF PH MEASUREMENTS, PHYSICAL PROPERTIES AND PASTE TASTE

  Concentration of the pH of the pH of the pâté Physical properties Physical properties dough carbonate and taste for cooking and taste for cooking sodium konjak hamburger as is after alkaline freezing 0 6, 60 6.10 x non-konjak dough x dough konjak not solidified but solidified but with a strong pasty taste strong pasty taste 0.1 8.92 6.23 x as above x as above

  0.15 9.36 6.30 x as above o solid konjak paste

  dified and of good texture. 0.2 9.62 6.36 konjak paste not o as above solidified but weak pasty taste 0.25 9.78 6.46 o konjak paste o as above solidified and of good texture 0.3 9.94 6.47 o as above o as above 0.35 10.05 6.59 o as above o as above 0.4 10.11 6.66 o as above o as above 0.45 10.14 6.88 konjak paste konjak paste solidified and solidified and

good texture. good texture.

  Slight alkaline taste. Slight alkaline taste.

  ww TABLE 1 (continued) pH concentration of the pH of the pâté Physical properties Physical properties dough carbonate and taste for baking and taste for cooking sodium konjak hamburger as is after alkaline freezing 0.5 10.30 6.94 x konjak paste x konjak paste solidified and solidified and of good texture. good texture

  Slight alkaline taste. Slight alkaline taste.

  0.6 10.40 7.0 x alkaline taste and x alkaline taste and unpleasant odor unpleasant odor 0.8 10.50 7.21 x as above x as above 1.0 10.60 7.44 x as above x horn above ao Beef only: pH 6, 01 oe ww N

EXAMPLE 1

  To 30 g of konjak powder is added 1000 ml

  0.3% sodium carbonate solution. Under shaking

  tion, the konjak swells and the mixture is allowed to stand at room temperature for two hours, so that the konjak swells completely. The pH of konjak paste

  is 9.9. At 200 g of alkaline konjak paste, result

  aunt, add 500 g of minced beef. The whole is well mixed and formed into 60 g of hamburger pâté 8cm in diameter. The hamburger pâté is a pâté of

good quality and good texture.

  We bake this burger paté and taste it. It is found to be excellent, with no unpleasant odor

  nor texture similar to that of konjak.

EXAMPLE 2

  To 28 g of konjak powder we add 1000

  ml 0.2% sodium carbonate solution. Under agi-

  tation, the konjak swells and the mixture is allowed to stand at room temperature for two hours, so that the konjak swells completely. The pH of konjak paste

  is 9.6. At 300 g of the alkaline konjak paste,

  aunt, add 700 g of salmon flesh. The whole is well mixed. We form a pâté of 40 g and 5 cm

  in diameter and covered with a batter

  naked by dissolving wheat flour in water, then breadcrumbs which were frozen at -25 C overnight in a freezer. We get a fried salmon

  tender, without unpleasant odor and without dry texture.

EXAMPLE 3

  1750 g of minced pork, 100 g of bacon and 52 g of table salt are mixed and stirred using a cutting mixer. 12 g of sugar, 7 g of sodium glutamate, 70 g of starch, 35 g of a smoking solution, 18 g of a spice mixture are then added to the mixture.

  (mixture of pepper, paprika, coriander, ginger, can-

  nelle, sage, onion, nutmeg) and 350 g of ice water.

  To the resulting meat mixture, 600 g of the alkaline konjak paste used in Example 1 are added. The mixture is again mixed and stirred, then packed in an envelope of collagen for Vienna sausage. Cooking in hot water at 80 C for 20 minutes gives a Vienna sausage. The sausage has no smell

  unpleasant and it has a soft texture.

  Although the invention has been described in detail with reference to specific modes of implementation, it will be apparent to those skilled in the art that one can make it

  various modifications without departing from the scope of the invention

tion.

Claims (2)

Claims   1. Food product, characterized in that it contains 1 to 50% of konjak paste (Amorphophallus koniak and Amorphophallus rivieri) / having a pH value ae 9.0 to 10.3. 2. Process for the preparation of a food product containing konjak, characterized in that it consists in incorporating a konjak paste, the pH of which is   set in a range of 9.0 to 10.3, in a material-   raw and to process the resulting mixture.