JP2001178380A - Method for producing long-term preservable gel of devilis-tongue sol having stable physical property - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new production method capable of producing a devilis- tongue sol product preservable in an aseptic condition for a long period of time, having stable physical properties. SOLUTION: This method for producing a devilis-tongue sol preservable for a long period of time, having stable physical properties comprises packing a devilis-tongue sol prepared by adding 0.5-3.0% of refined flour of devilis-tongue to water into a packaging container, sterilizing the sol by heat treatment at a temp. of >=101 deg.C under normal pressure or under pressure for 15 to 150 minutes and deactivating an enzyme.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing konjac sol made from konjak fine powder, which can be stored for a long time and has stable physical properties.

[0002]

2. Description of the Related Art Konjac is a Japanese traditional food that has been used for food since ancient times. Since its composition is mainly dietary fiber, its functionality has recently attracted attention and has been used for prevention of adult diseases, calorie control, and the like.
Ordinary konjac is produced by dissolving konjac powder in water, swelling it sufficiently to obtain a sol, and then gelling the sol with a coagulant such as calcium hydroxide to eat it as plate konjac or shirataki. ing. Since konjac sol has a unique viscosity and gels when combined with an alkali agent, it is also partially used as a gelling agent and a thickening agent.

[0003]

Konjac powder is difficult to handle because it has a high water-absorbing power and a large water-absorbing capacity.
Konjac flour is originally water-soluble, but takes a long time of one hour or more to dissolve in water, and because of its heavy specific gravity, it tends to precipitate and easily form lumps (granular lumps that cannot be completely dissolved).
Therefore, the use is not spread at present. Also, if konjac powder is mixed with other water-soluble powders and then mixed with water, the konjac powder is difficult to dissolve uniformly, swelling is hindered, the characteristic viscosity of konjac does not exist, and the dough becomes uniform. A problem such as inability to knead occurs. Once it becomes konjac sol, it rots quickly and does not last long, and it is not easy to save. That is, the konjac sol loses its viscosity and pH quickly with time, loses its viscosity completely within a few hours at the earliest, and eventually rots. In an experiment conducted by the present inventors in which konjac sol was filled in a package and sterilized in boiling water, so-called boil sterilization, the product temperature of konjac sol reached 96 to 99 ° C. If kept at room temperature, it will be less viscous within a few days. Storing the konjac sol in a frozen state solves such a problem, but increases storage and distribution costs. In addition, some bacteria and yeasts originally contained in the original konjac flour cannot be completely killed by boiling sterilization with boiling water, so that they are eventually spoiled and added. Contamination of other materials.

Therefore, there has been a demand for the development of a konjac sol product which can be stored and distributed for a long period of time even at ordinary temperature, and which maintains physical properties stably for a long period.

[0005]

Accordingly, the present inventors have intensively studied the conditions for treating konjac sol in order to enable the konjac sol to be stored for a long period of time with a stable quality. As a result, konjac sol prepared by mixing konjak fine powder with water and swelling sufficiently with water, immediately after the preparation of konjac sol, a container for food packaging, for example, a commonly used heat-resistant synthetic resin film Alternatively, a container made of a sheet, especially a bag-shaped container or a cup-shaped container is filled, and the filling inlet of the container filled with konjac sol is heat-sealed. Heat at a temperature of ℃ or more,
Moreover, if the heat treatment is carried out for a sufficient time to inactivate the enzyme and mannase derived from the konjac flour and to kill the bacteria and yeast originally mixed in the konjac flour, the heat treatment is carried out in a sealed container. The present inventors have found that a konjac sol that can be stored for a long period of time without spoiling and can maintain good physical properties and stable pH for a long period of time can be obtained.

Therefore, in the first aspect of the present invention, the konjak fine powder is added to and mixed with water in an amount of 0.5 to 3.0% (by weight) with water, and the konjak fine powder is sufficiently swollen with water. The konjac sol is filled into a food packaging film container or a molded container, the container filled with konjac sol is sealed, and the konjac sol in the sealed container is konjac sol at a temperature of 101 ° C. or more. A heat treatment for a period of time sufficient to inactivate the mannose derived from the flour and to kill the bacteria and yeasts originally mixed in the konjac flour; A method for producing konjac sol that can be stored for a long period of time and has stable physical properties for a long period of time is provided.

In the first method of the present invention, the heat treatment is preferably carried out at a temperature of the konjac sol of 101 to 130 ° C. under normal pressure or under pressure. Further, it is desirable to perform the heat treatment continuously for 15 to 150 minutes. When the heat treatment is performed at a temperature higher than 101 ° C., the konjac sol is preferably heat-treated in a pressure-resistant autoclave using superheated steam as a heating medium. The heat treatment can also be performed using hot water or a hot water shower under pressure.

Next, the method for producing konjac sol according to the present invention will be specifically described. 0.5 to 3.0% konjac flour in water
Then, stir and dissolve uniformly, and swell the konjac with water. The swelled konjac sol is filled and packaged in a container. The container is sealed, and then heat treatment is performed at a temperature of 101 ° C. or higher, at normal pressure or under pressure, for a required time. By the method as described above, konjac sol having desired sterility and stable physical properties can be produced.

The container to be filled with konjac sol before the heat treatment is preferably a heat-resistant heat-resistant polypropylene film bag-shaped container, but is not particularly limited to this. Cup-shaped containers can also be used. A laminate film in which the inner surface of the polypropylene film is coated with a nylon film and / or a polyethylene terephthalate film is desirable for improving the sealing property and toughening the container, but is not limited to this.

The konjac sol packaged in the closed container produced by the first method of the present invention is taken out of the container and used for use. When the konjac sol thus obtained is mixed in a material for producing food, it can give the food product elasticity, softness, and tooth-tightness, and can improve the moisture retention of the food product.

Accordingly, in the second aspect of the present invention, konjac sol prepared by adding 0.5 to 3.0% (by weight) of konjac fine powder to water and mixing the resulting mixture, and swelling the konjac fine powder sufficiently with water. At 101 ° C. for a time sufficient to inactivate mannan derived from konjac flour and to kill bacteria and yeast originally contaminated with konjac flour.
Alternatively, there is provided a physical property improver for food comprising a konjac sol that is sterile and has a long-term stable viscosity produced by heat treatment at a temperature higher than that.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described specifically with reference to examples, but the present invention is not limited to these examples. Example 1 and Comparative Example Konjac fine powder as a test raw material is konjac fine powder prepared by milling konjac potato. Konjac fine powder having a concentration of 1% with respect to tap water was slowly introduced into the container while stirring, and the mixture was stirred for 40 minutes. The stirring was stopped, and the mixture was left for 20 minutes to obtain konjac sol sufficiently swollen with water. The obtained konjac sol was filled in a bag-like container made of a laminate film mainly composed of a polypropylene film, and the mouth of the bag-like container was heat-sealed. The konjac sol in the sealed container was subjected to a heating treatment in an autoclave at 114 ° C. for 40 minutes, after which the container was removed from the autoclave and left at room temperature.

With respect to the konjac sol in the closed container manufactured by the method of the present invention and then kept at room temperature, the konjac powder is calculated from the time when the konjac powder is poured into water, at the time when 5 hours have passed, and at the time when 30 hours have passed. At the time points and at each time point of the week (7 days), the viscosity, pH, and viable count of konjac sol in the sealed container were measured. The viscosity was measured in poise units using a B-type viscometer (# 4 rotor, 30 rpm).

As a comparative example, immediately after the preparation of the konjac sol, the konjac sol was immediately filled into the bag-shaped container, and the container was heat-sealed to prepare a konjac sol package. The prepared konjac sol packaged product was left at room temperature without any heat treatment (Comparative Example 1), or the konjac sol packaged product was treated at 35 ° C, 50 ° C or 95 ° C.
The viscosity, pH, and viable cell count (the number of cells per 1 ml) were similarly measured over time for those which were left at room temperature after heating or heating at 40 ° C. for 40 minutes (Comparative Example 2, Comparative Example 3, and Comparative Example 4). Was measured. When the number of viable bacteria was innumerable, it was defined as "multiple occurrence". In each sample, no decay was found after 30 hours.
Similar measurements were made at the end of the day. Table 1 shows the results.
Shown in

[0015]

[Table 1]

As is clear from the results in Table 1, the konjac sols of Comparative Examples all lose their viscosity and / or rot in 30 hours to 1 week, so that they cannot maintain stable quality. It is clear that the konjac sol which has been subjected to the heat treatment according to the embodiment of the present invention can maintain its viscosity and pH stable and aseptic over time, and the effect of the heat treatment is beneficial.

Further, specific examples in which the konjac sol obtained by the first method of the present invention is applied as a physical property improving agent or a texture improving agent for food are shown below. Application Example 1 Konjac sol obtained in Example 1 (heat treated at 114 ° C.)
To 3-10% of the dough of normal formula for cold noodle production
It was added and the amount of water was not added. Others were manufactured and made in the same manner as ordinary cold noodles. As a result, thin noodles that could not be cut with ordinary cold noodles could be obtained.
Furthermore, the rubber-like texture of conventional cold noodles has been improved, and the noodles have been softened with a good feeling of toothpaste.

[0018]

The present invention provides konjac sol in a form that can be used immediately, and the konjac sol obtained by the present invention can be stored and distributed at room temperature for a long period of time and is easy to handle. Have. Furthermore, konjac, which is usually eaten or used in a gel state, can be always used in the form of a sol, so that the versatility can be expected to expand. As a result, the use of konjac is expected to further advance.

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Claims (4)

[Claims] 1. A konjac sol prepared by adding 0.5 to 3.0% (by weight) of konjac fine powder to water and mixing the resulting mixture, and swelling the konjac fine powder sufficiently with water to obtain a film for food packaging. The container filled with konjac sol is filled in a container made or molded, and the konjac sol in the sealed container is sealed at a temperature of 101 ° C. or more,
Characterized in that it is subjected to a heat treatment for a time sufficient to inactivate mannan derived from konjac flour and to kill bacteria and yeast originally mixed in konjac flour, which is packaged in a closed container. A method for producing konjac sol that can be stored for a long period of time and has stable physical properties for a long period of time. 2. The method according to claim 1, wherein the heat treatment is performed at a temperature of 101 to 130 ° C. under normal pressure or under pressure. 3. The method according to claim 1, wherein the heat treatment is performed for a time of 15 to 150 minutes. 4. Konjac sol prepared by adding and mixing konjak fine powder in an amount of 0.5 to 3.0% (weight) with respect to water, and swelling the konjac fine powder sufficiently with water is derived from konjac powder. Sterile and long term manufactured by heat treatment at a temperature of 101 ° C. or higher for a time sufficient to inactivate the mannose and to kill the bacteria and yeast originally contaminated in the konjac flour A physical property improver for food, consisting of konjac sol with stable physical properties.