JP2002027924A - Granular food material and method for manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a granular food material having elasticity and a method for manufacturing the same. SOLUTION: The granular food material contains >=60% glucomannan which has been gelatinized through heating in the presence of water. In a gelatinized- fixed state, the inside of the granular body is soft, and the surface is covered with an elastic hard layer. The granular body is heat resistant, freezing resistant and water-insoluble, and it can be preserved after drying and can be re-imbibed. The granular body can be subjected to one or more kinds of treatments out of seasoning, coloring and flavoring by using one or all of a seasoning liquid, a coloring material and a flavoring material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a granular food material and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Generally, glucomannan is known as a main constituent of edible konjac, and is currently used as an edible konjac as an additive utilizing quality improvement and thickening of food. However, it is hardly used for other purposes.

[0003] In addition, most of edible konjac has a peculiar smell due to the influence of alkali, and the fact is that even if it is immersed in a seasoning liquid, it has a peculiar taste or the taste is hardly permeated. Further, there is a disadvantage that coloring is difficult to perform as expected.

In addition, konjac food itself has a unique elastic texture, but the elastic texture is only obtained in a relatively large lump state or when a large lump is shredded to a certain size. There were restrictions such as being utilized, and the form of utilizing a unique texture was limited.

[0005]

The food material of the present invention for solving the above-mentioned problems is, first, a granular material containing 60% or more of glucomannan, which has been gelled by a heat treatment with water. In the gelled and fixed state, the inside of the granular material is formed soft and the surface side is formed as an elastic hard layer.

Second, the granules are characterized by having heat resistance, freezing resistance and insolubility in water.

Third, the method is characterized in that the granular material is dried.

[0008] Fourth, the granular material is characterized by being subjected to one or more of seasoning, coloring and flavoring using any or all of a seasoning liquid, a coloring material and a flavoring material.

[0009] The method for producing the above-mentioned material is firstly 60%
The powdery or granular food material containing the above glucomannan is subjected to gelation by adding a coagulant after solification and swelling by adding water, washing and heating to fix the gelation, It is characterized by obtaining an elastic granular food material having a harder layer on the surface side.

[0010] Second, the cleaning is performed in normal temperature water and the heating is performed in hot water.

[0011] Third, an auxiliary agent for promoting the formation of a hard layer is added in addition to the coagulant.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Glucomannan used in the present invention is a glucomannan having a glucomannan content of 60% or more. Further, for example, it is desirable to use purified glucomannan “Pulpol” (manufactured by Shimizu Chemical Co., Ltd.) whose purity is improved using ethanol or the like according to a known method disclosed in Japanese Patent Publication No. 6-97960. The glucomannan is in the form of powder or granules having a diameter of about 0.1 to 1.0 mm in a normal purified state, and becomes 1.5 to 2 times the volume by immersion in water and swelling. In order to obtain particles having a diameter, the particle diameter at the time of purification may be increased. Glucomannan is treated with a coagulant such as calcium hydroxide or sodium hydroxide under a certain temperature condition, and then the extraction is repeated, whereby a fish having an elastic fish egg-like texture can be obtained.

As the coagulant used herein, for example, calcium hydroxide, sodium hydroxide, sodium carbonate, tripotassium phosphate, trisodium phosphate and basic amino acids, eggshell calcium, oyster shell calcium and the like can be used. By including one or more weak alkaline pyrophosphates, it is possible to enhance the synergistic effect for imparting a high elastic hardness only to the skin layer.

An embodiment of the present invention will be described below.

Example 1 50 g of the above purified glucomannan was solified by adding about 7 to 8 times the weight of water (to the extent that it does not form a paste) to form a sol, and 1 g of a coagulant (combined use of calcium hydroxide and eggshell calcium) was obtained. In addition, it was left at room temperature for 30 minutes. After that, put in filter cloth and wash in running water.
The substrate was immersed in hot water of 85 ° C. or more for minutes for cleaning. The amount of the obtained granular food material, glucomannan, was 224 g. Table 1 shows the analysis results of the granular food material.

The use of a plurality of coagulants is to utilize the coagulation properties of each coagulant and to make the surface side of the swollen granules a hard skin layer. This is because the coagulant is released into the water. Washing with hot water also has the effect of releasing (removing) the coagulant, but it is mainly for fixing the gelation by the coagulant.

[0016]

[Table 1]

[0017]

Example 2 To 50 g of purified glucomannan was added 7 to 8 times normal temperature water in the same manner as described above, 1.5 g of sodium carbonate was added to 0.5 g of calcium hydroxide as a coagulant, and 20 ml of 80% ethanol and After adding 5 g of sodium chlorate, the mixture was allowed to stand at room temperature for 30 minutes. Then, it was put into a filter cloth and washed repeatedly in running water and hot water as described above. The resulting fish egg-like glucomannan is 22
It was 0 g, white, and almost neutral in pH.

In this example, the addition of ethanol and sodium hypochlorite is intended to promote the hardening of the skin layer and the antiseptic and bleaching effects, especially with sodium hypochlorite. It is released and removed from the granular material by washing.

[0019]

Example 3 Water was added to 50 g of glucomannan in the same manner as above, 1.5 g of eggshell calcium was added to 0.3 g of calcium hydroxide as a coagulant, and 15 ml of 80% ethanol and 5 g of sodium hypochlorite were further added. After each addition, the mixture was allowed to stand at room temperature for 30 minutes. After that, it was put into a filter cloth and washed repeatedly with running water and hot water as described above. The obtained granular food material weighed 228 g, was white, and was almost neutral in pH.

[0020]

Example 4 A small amount of a red pigment and a fragrance were added to 100 g of the granular food material obtained in Examples 1 to 3, and mixed to obtain a colored and flavored granular food material.
In addition, it was also confirmed that the obtained product was dried, and it was possible to add water again to return to a fish egg-like granular material. 5 more
By immersing in a 10% to 10% saline solution, it is possible to obtain a pickled granular food material having a high preservation effect. In this case, it can be eaten or desalted as it is, and can be used in the same manner as ordinary materials.

According to each of the above embodiments, the produced granular food of glucomannan has an elastic fish egg-like texture that can be broken when chewed and pickled, for example, as a sea cucumber or a sprouts. It is also possible to obtain a salmon-like material if coarse glucomannan particles are used.

Although the present material can be produced using konjac powder, it is desirable to remove the odor due to the contained trimethylamine by long-time immersion in running water or the like.

The food material produced as described above is used as a material for a side dish, and is mixed with fish and egg products to reduce the calorie and protein, added to bread, etc., and various other foods for improving texture. It has a wide range of uses, such as addition to water.

[0024]

According to the present invention constituted as described above, an elastic granular fish egg-like low-calorie food material can be obtained, and it is also useful as a health food having an intestinal action and the like. is there. In addition, there is an advantage that a wide range of uses as health foods can be expected, for example, it can be used as a substitute for fish eggs or the like, or can be used as a filler for other processed foods, a texture improver, or the like.

Claims (7)

[Claims] 1. 60% gelled by a heat treatment with water
A granular material containing the above glucomannan,
A granular food material in which the inside of a granular material is formed into a soft and elastic layer on the surface side in a gelled and fixed state. 2. The granular food material according to claim 1, wherein the granular material has heat resistance, freezing resistance and insolubility in water. 3. The method according to claim 1, wherein the granular material is dried.
Granular food material. 4. The method according to claim 1, wherein the granular material is subjected to one or more of seasoning, coloring and flavoring using any or all of a seasoning liquid, a coloring material and a flavoring material. Granular food material. 5. A powdery or granular food material containing 60% or more of glucomannan is solified and swelled by adding water, and then a coagulant is added thereto, followed by gelation treatment, washing and heating, and gelation. A method for producing a granular food material, wherein an elasticized granular food material having a surface-side layer as a harder layer is obtained by fixing the formation. 6. The method for producing a granular food material according to claim 5, wherein the washing is performed in normal-temperature water and the heating is performed in hot water. 7. The method for producing a granular food material according to claim 5, wherein an auxiliary agent for promoting the formation of a hard layer is added in addition to the coagulant.