JP2000236850A - Coagulated healthy food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a healthy food capable of readily permeating a taste when used as a cooked food such as Oden (Japanese hotchpotch), improved in peculiar smell or texture found in a conventional devil's-tongue food in spite of the abundant use of the devil's-tongue component even when intactly added to a course of a dish by simple seasoning and capable of providing a natural and beautiful color tone tastily edible. SOLUTION: This coagulated healthy food is obtained by heat-treating a food containing a fibrous component such as a vegetable, grains (including seed or beans), a fruit, a mushroom, algae or a tea leaf, preferably boiling the food and mixing the resultant food with a food containing a devil's-tongue flour (refined flour of the devil's-tongue) or a paste of an arum root and including the prepared mixture. A peculiar smell or taste found in a conventional devil's-tongue food can be improved to provide a food which is an extremely tasty healthy food intactly tastily edible by simple seasoning and easily permeating a taste when boiled well. Although coagulated, the food has weak gelation and can be cooked into a food different from the devil's-tongue food to provide the food capable of providing a natural and beautiful color tone.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a novel coagulated health food, more specifically a food containing a fiber component, which has been subjected to a heat treatment such as boiling or boiling to provide a bactericidal effect, and konjac powder. The present invention relates to a novel coagulated health food which contains at least a konjac component which can be obtained from, and is gelled by the action of the konjac component and the like.

[0002]

2. Description of the Related Art Konjac products (hereinafter sometimes referred to simply as "konjac") have attracted attention as natural health foods because of their high dietary fiber content and low calorie content. When cooking, konjac is oden,
It is used for hot pots such as sukiyaki, dengaku, boiled dishes, etc.When cooking these menus, it is necessary to devise cooking to remove the smell peculiar to konjac and soak in taste Or put a decorative knife to improve
You need to stew for a long time. In other words, konjac products known in the past have a strong gel and are difficult to soak in taste even if they are sufficiently cooked. If cooking is not devised, it is difficult to eat with simple seasonings. The problem remains.

[0003]

The conventional konjac product has almost no taste because konjac is a main component.
All had a similar texture and texture. Also,
Even if it is colored, it is difficult to produce a unique konjac product, for example, it is difficult to develop a vivid color by decomposing, melting out, or fading.

On the other hand, konjac components need not be explained in detail, and there is a great demand for health or beauty to eat as delicious as possible.

Recently, radish, carrot, yam, sweet potato,
A konjac product has been proposed in which vegetables such as potatoes are grated and mixed in a raw state and mixed (see Japanese Patent Application Laid-Open No. 7-79713). However, it has been improved from the category of conventional konjac products. However, the effects required above have not been sufficiently obtained.

[0006] Furthermore, ingestion of fibrous foods is necessary from the viewpoint of health, but there are few methods for obtaining delicious foods, and it has been particularly difficult to ingest a large amount of fibrous foods. Therefore, development of a health food rich in fiber is desired on the one hand.

[0007] Under these circumstances, the konjac component, which is attracting attention as a natural health food because of its high dietary fiber and low calorie content, and the above-mentioned problems of the food rich in fiber are solved. Is desired.

[0008] An object of the present invention is to develop a food that can be tasted with abundant use of both a konjac powder that can be obtained from a food containing a fiber component and konjac powder (also referred to as "konjac powder"). Yes, that is, use of at least two of them to solve the above-mentioned problems with conventional konjac products, for example, when simmered, it is easy to taste in a short time and tastes good, and the unique smell found in conventional konjac products The aim is to develop health foods that are rich in fibrous foods that can be improved and taste good.

[0009] Another object of the present invention is to develop a food which can provide a unique color, taste, fragrance, chewy texture and tongue to enhance appetite.

[0010]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, fibers such as vegetables, cereals (including seeds and beans), fruits, mushrooms, algae, tea leaves and the like have been obtained. Boil the food containing the ingredients, at least mix it with konjac powder, mix well and gel it, the food containing the fiber component can be coagulated, and in addition to conventional konjac products In contrast, the gelation is weak, it absorbs water and has no peculiar smell, and when it is cooked in oden etc., it tastes in a short time and provides extremely delicious food, and it can be freely colored and has an appetite without fading. The present inventors have found that the resulting food can be improved in color, taste, aroma, chewyness, and texture, and based on this finding, completed the present invention. Before the gelation by the action of konjac powder and the like, the sterilization effect can be obtained together with the main effect obtained in the present invention such as the improvement of taste penetration by subjecting the food containing the fiber component to a heat treatment step, This step is an extremely important step in the food production of the present invention.

That is, the present invention comprises at least a food containing a fiber component such as vegetables, cereals, fruits, mushrooms, algae and tea leaves, and a konjac component such as can be obtained from konjac powder. The contained food is present in the coagulated health food in a heat-treated state. In the present invention, konjac paste can be used as konjac powder in the production stage. Similarly, konjac potato and glucomannan which is a main component thereof can be used.
The konjac component used in the present invention may include the konjac component that can be obtained from the konjac powder.

As the food containing a fiber component used in the present invention, the more the fiber component is, the more preferable it is.
What is necessary is just to be heat-treated to such an extent that it can be boiled, baked, steamed, etc. and exerts a sterilization effect such as heat treatment.

For example, vegetables such as burdock, lotus root, chive, spinach, pumpkin, carrot and bamboo shoots can be mentioned. Cereals (including seeds and beans) or processed products thereof are particularly preferable in that the food obtained by the present invention has a large water absorbency, and rice, wheat, soybeans, processed products after soymilk production (such as okara), sake lees This includes various primary and secondary processed products.

With respect to the content ratio of both the food containing the fiber component and the konjac component, when converted to konjac powder when used as the konjac component, the konjac powder was heat-treated for 100 grams. About 100-500 grams of food, more preferably 20
About 0 to 400 g, more preferably 250 to 350 g
You only need to use about grams. Similarly, the amount of konjac paste used can also be calculated by converting it into konjac powder and substantially corresponding to its coagulation action.

In the present invention, coloring can be freely performed by using a colored component as a food containing a fiber component, or by further containing a coloring component which exists naturally and is safe. A color that improves appetite can be maintained without fading. Of course, it is particularly preferable to use a vegetable or the like having a coloring component with a high fiber content according to a desired coloration. In addition, the color which improves appetite should just be a color which is preferable as food at least compared with the color seen in the conventional konjac product.

[0016] Preferable examples of the vegetables having such a coloring component include shiso, burdock, leek, spinach, pumpkin and carrot.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION The coagulated health food of the present invention is a coagulated food containing at least a food product containing a heat-treated fiber component and a konjac component obtainable from konjac powder. In the case of manufacturing, the desired coagulated health food of the present invention is manufactured by mixing a food containing a fiber component with a konjac flour as a heating method, preferably after boiling, and then gelling.

In the case of manufacturing, the food used as a raw material may be any food containing a fiber component as described above.
The more the fiber component, the better. As a food containing a fiber component, preferably burdock, lotus root, chive, spinach, pumpkin, carrot and bamboo shoots and other vegetables, rice, corn, seeds, beans and other cereals, pears, karin and other fruits, jellyfish, shiitake mushrooms, etc. Algae such as mushrooms, seaweed and rock seaweed,
Tea leaves such as sencha and bancha can be mentioned.

The seeds may include hemp seeds and egoma, and the beans may include soybeans and red beans. Further, they may be processed products, and as described above, processed soybean okara and rice processed sake lees can be used. These foods may be used alone, but may be used in combination.

The heat treatment in the present invention also has a purpose of obtaining a bactericidal effect, and a necessary heating method is selected. The heating conditions are appropriately selected depending on the type and amount of the food material to be heated, the heating means, and the like. However, when boiling, it is sufficient to heat with hot water of usually 80 ° C. or higher, preferably 95 ° C. or higher for about 10 minutes to 1 hour.

As the heat treatment in the present invention, for example, the boiled food is crushed, ground, ground,
It is preferable that the konjac powder is mixed with the konjac powder and then gelled after being ground to a sufficiently fine size, preferably ultra fine. The heat treatment such as boiling can be performed before, after or during such a fine processing step, but is usually performed before the fine processing step.

In place of the above-mentioned boiling method, steaming, microwave treatment or the like is used.
A heating method such as exposure or baking for a certain time in the above environment can be used also as a sterilization treatment.

From then on (after konjac powder or konjac paste is applied), known means and methods conventionally known for the method for producing konjac products can be used.

That is, it is preferable that water and konjac powder are uniformly mixed and contained at a predetermined ratio in the boiled food used for the raw material of the present invention, and coagulated. As for the amount of konjac powder used for the raw food, as described above, it is better to use a smaller amount than in the case of using konjac products containing conventional raw vegetables, etc. It is preferable in terms of improved water absorption and chewyness.

To produce the coagulated health food of the present invention,
Although there is no particular difficulty and the composition ratio of the components is greatly different, it can be applied to a conventional method for producing konjac products, such as a conventional method for producing konjac products, such as a breeding method, a daikon (o-do) method, and a can-steaming method. . Generally, the food containing the fiber component in a boiled and pulverized state is mixed well with water, konjac powder is added and mixed well to swell, and if necessary, a coagulant such as calcium hydroxide is mixed, and It is recommended to be solidified. It is also possible to extrude into a thread and coagulate into a thread, extrude into small beads, or coagulate into a thread and then cut into rice grains. As a result of heat treatment such as boiling, and the fact that konjac powder can be used in a smaller amount than in the case of producing conventional konjac products, chewyness, water absorption and odor are remarkably improved.

It is convenient to use konjac powder after swelling with water, but konjac powder can be used instead of konjac powder. In this case, konjac potato is used as a raw material. can do. In that case, when referring to the preferred usage ratio of the konjac flour, it is preferable to make the konjac flour correspond to the usage amount of the konjac potato.

The amount of water to be mixed with the food containing the fiber component in a boiled and pulverized state is 10 g of konjac powder.
About 1 to 20 liters per 0 gram, preferably 2 liters
It is about 10 to 10 liters, more preferably about 3 to 6 liters.

If the amount of water is too large, it is difficult to coagulate, and if the amount is too small, it becomes too hard, and neither is preferable as a commercial product.
The water temperature is about 10 to 20 ° C, preferably about 15 to 18 ° C. If the water temperature is too low, the mannan particles in the konjac flour do not spread and it takes a long time to stand still. If the water temperature is too high, it is not preferable because the mannan opens too much and the viscosity is lost. However, hot water can be used in the case of a large-scale construction method in which konjac powder is dissolved in hot water and steamed.

Although simple water (tap water or the like) may be used, alkaline water such as alkaline ionized water (pH value of about 7 to 11, preferably about 7.5 to 10) can be used. In order not to affect the compatibility of the alkaline food and the reaction of the coagulant, it is preferable to use alkaline water. From the viewpoint of preferable coloring, it is not preferable to use impurities and coagulants contained in water as much as possible, and when alkaline water is used, it is preferable in view of preferable coloring property of konjac.

A coagulant such as calcium hydroxide can be used after dissolving in a small amount of water. The calcium hydroxide to be used is not particularly limited, but is preferably used for food. In terms of preferable coloring properties, it is necessary to use high-purity calcium hydroxide containing few impurities. A coagulant other than calcium hydroxide can be used in the point of producing the coagulated health food of the present invention by coagulation, but in this case, the color to be colored differs depending on the coagulant.

Empty kneading is not particularly essential, but is preferred in that it gives stickiness and allows the calcium hydroxide to adapt quickly.

When calcium hydroxide is used as a coagulant, the amount of calcium hydroxide used is 1 per 100 g of konjac powder.
About 20 grams, preferably about 2 to 10 grams. The amount to be used is proportional to the time for coagulation and can be appropriately selected.

When a kettle using a mold is used, the product itself is self-adjusting, and it is convenient to suck in when the amount of calcium hydroxide is small and to release it when the amount is large, but it is convenient to use the growing method (raw filling method). In that case, adjustment for that is necessary.

The food containing the fiber component used in the present invention is boiled and pulverized as described above, and mixed well with water.
To this, konjac flour is added and mixed well, and when moderately viscous, swell for a certain period of time. When the required viscosity is reached, an aqueous solution of a coagulant may be mixed. Alternatively, boiled and pulverized food containing the fiber component and konjac powder are simultaneously mixed with water and swelled for a certain period of time, and then an aqueous solution of a coagulant is added and mixed, or konjac powder is swelled in water. Alternatively, a food containing the fiber component which has been boiled and pulverized may be mixed, and an aqueous solution of a coagulant may be added and mixed simultaneously or later.

The food containing the fiber component used in the present invention is boiled and pulverized as described above, and when konjac paste is used, it is mixed well using a stirrer, and when mixed well, an aqueous solution of a coagulant is mixed. Should be mixed. Alternatively, it is also possible to mix the konjac paste with the food component after the heat treatment and simultaneously add and mix an aqueous solution of a coagulant.

The mixture obtained as described above is placed in a mold or a predetermined container at about 70 to 95 ° C. for 10 minutes to 10 minutes.
It is preferable to heat and coagulate for an appropriate time about the time. The heating time may be appropriately selected depending on the size of the product to be manufactured. When the mixture is extruded into water in the above temperature range, it can be coagulated into a thread, extruded into small beads, or coagulated into a thread and cut into rice grains.

When eating the health food obtained as described above, it can be eaten in the same manner as a conventional konjac product. For example, cut into a suitable size,
When used for stewed foods such as oden, it tastes faster than conventional konjac products and can be eaten as an extremely delicious health food. In particular, the coagulated health food of the present invention can be deliciously eaten as it is or with a simple seasoning such as adding it to soup stock, dressing or the like.

[0038]

Next, the present invention will be described in detail based on examples and comparative examples.

Example 1 600 grams of burdock was boiled for 30 minutes. Seven liters of water was prepared, and the boiled burdock was put into a mixer together with a small amount of water and finely ground. The remaining water and the ground burdock were placed in a stirrer, and 200 g of konjac powder was added little by little with stirring. After about 5 minutes, an appropriate viscosity was obtained, and the stirring was stopped to allow swelling for 1 hour. afterwards,
A mixture containing 300 grams of calcium hydroxide was added to 300 milliliters of water and mixed well. The obtained mixture was poured into a stainless steel container and heated at 90 ° C. for 1 hour to produce about 8 kg of coagulated health food.

(Comparative Example 1) The same procedure as in Example 1 was repeated except that the step of boiling, crushing, and adding 600 grams of burdock was omitted, and Example 1 was repeated without any change to produce konjac containing no burdock component. did.

(Evaluation Test) The health food obtained in Example 1 and the konjac obtained in Comparative Example 1 were each 2 cm ×
The pieces were cut into pieces of 4 cm and 3 mm in thickness, prepared with shiso dressings, and eaten by five female panelists. In the case of the konjac obtained in Comparative Example 1, it was difficult to eat it as it was, or of course, with the dressing, because of the unique smell and taste. In the case, the burdock had a light brown color and a burdock-specific aroma and taste, and all could eat delicious as it was, or with a little bit of dressing.

On the other hand, an oden element was prepared using a commercially available bonito flavor seasoning (compounding seasoning (amino acids, etc.), salt, bonito flakes, etc., lactose, sugar, yeast extract, etc.), and The health food obtained in 1 and the konjac obtained in Comparative Example 1 were each cut into a size of 1 cm × 1 cm × 4 cm and simmered for 3 minutes, and similarly evaluated by five female panelists. The konjac obtained by Comparative Example 1, which is a conventional product, was not soaked in taste and could not be easily eaten by up to 4 out of 5 persons. On the other hand, all of the coagulated health foods obtained in Example 1 could be easily and deliciously eaten because the taste was sufficiently soaked.

(Example 2-3) In Example 1, instead of boiling and crushing and adding 600 g of burdock, 600 g of ginseng or 600 g of spinach was added and boiled and crushed and added without any change. Example 1
Was repeated to produce about 8 kg of a coagulated health food uniformly containing a ginseng component (Example 2) and about 8 kg of a coagulated health food uniformly containing a spinach component (Example 3).

The obtained food was subjected to the same evaluation test as described above, and as a result, as in the above case, favorable results were obtained in comparison with conventional products. Further, the food obtained in Example 2 exhibited a bright orange color, and the food obtained in Example 3 exhibited a bright green color. After that, the color did not melt or fade.

(Example 4-5) In Example 1, instead of boiling and crushing 600 g of burdock, 600 g of defatted soybeans or 600 g of sake lees are added except that they are boiled and crushed and added. Example 1
Was repeated to produce about 8 kg of coagulated health food uniformly containing the defatted soybean component (Example 4) and about 8 kg of coagulated health food uniformly containing the sake lees component (Example 5).

The evaluation was favorable as described above, but it was particularly excellent in water absorbency, and was favorable in soaking of broth and the like.

[0047]

As is apparent from the above description, it can be obtained by heating a food containing at least a fiber component to konjac flour (konjac fine powder) or konjac paste, preferably boiling, mixing, and gelling. Such coagulated health food of the present invention is improved in smell and taste peculiar to conventional konjac products, has a preferable flavor to further improve appetite, and can be eaten as a dish of food with simple seasoning as it is. it can.

In addition, when served as a boiled dish, the broth quickly and sufficiently soaks into the coagulated food, so that the taste is sufficiently soaked and delicious. Therefore, the product of the present invention can be prepared as a health food rich in konjac and fibrous components.

Further, by selecting a food containing the fiber component and changing the amount thereof, the color, taste, aroma, chewyness, texture, and the like can be freely adjusted and selected.

 ──────────────────────────────────────────────────続 き Continued on the front page (71) Applicant 599024366 Toshikazu Nakamura 2-9-16 Higashisakura, Higashi-ku, Nagoya-shi, Aichi (72) Inventor Emi Yamamoto 4-1-1, Daimon, Inuyama-shi, Aichi Prefecture (72) Hideyuki Kurachi, inventor Inuyama City, Aichi Prefecture, Inuyama, Inuyama, Minami Old Ticket 149 F-term (reference) LP17

Claims (7)

[Claims] 1. A coagulated health food comprising a fiber component such as vegetables, cereals, fruits, mushrooms, algae and tea leaves, and at least a heat-treated food and a konjac component. 2. The health food according to claim 1, wherein the heat treatment is a treatment having a bactericidal effect such as boiling, boiling, and steaming. 3. When the konjac flour is converted to konjac flour when used as a konjac flour, a food containing the fiber component is added in an amount of 100 to 5 parts per 100 g of konjac flour.
The health food according to claim 1, which contains 00 grams. 4. The health food according to claim 1, wherein the food containing a fiber component is a cereal or a processed product thereof. 5. The health food according to claim 1, which is water-absorbent and easily soaks in taste when immersed in a sauce or dressing or when served in a boiled dish. 6. The health food according to claim 1, which exhibits a preferable color. 7. The foodstuff containing a fiber component has a coloring component, or further contains a coloring component existing in nature.
The health food according to the above.