JP2003079326A - Method for producing konnyaku (devil's tongue) food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a devil's tongue food, by which the frozen bean curd-like devil's tongue food having moderate crispness and juicy texture can simply and stably be produced without adding vegetable protein. SOLUTION: This method for producing the devil's tongue food is obtained by adding devil's tongue powder to water containing a sucrose fatty acid ester to swell the devil's tongue powder, and the adding a coagulating agent to the swollen product to coagulate the swollen product.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing konjac food. According to the method of the present invention, it has a soft texture, moderate crispness and juicy texture,
You can get frozen tofu-style konjac food.

[0002]

2. Description of the Related Art Edible konjac is a gel food produced from the corms (called konjac potato or konjac ball) of "Amorphopallus konjac K. Koch", a plant of the taro family, and from its flavor and unique texture, It is widely eaten as a Japanese traditional food. Traditional konjac is made from konjac, has a natural konjac color, has a good taste and flavor, and is well-regarded as raw konjac.

However, in recent years, most of the products are manufactured from konjac flour which is obtained by drying konjac potato into a fine powder due to the problem of shelf life of raw potato. Usually, the production is performed as follows. That is, first, konjac flour is added to water or warm water and stirred. As a result, the main component, mannan, absorbs water to become swollen konjac paste. Then, a coagulant for konjac such as lime milk is added to this, and the mixture is heated and coagulated to obtain a molded product.

However, the edible konjac obtained as described above has various appearances such as plate konjac, ball konjac, thread konjac, and grain konjac, but the taste is monotonous. In addition, the use of milling results in inferior taste penetration than raw konjac. Therefore, various methods for producing konjac with a different taste have been proposed. For example, frozen tofu made by freezing tofu and further drying (Takano tofu)
Is used in boiled foods once returned to water, and it is preferred that it has a soft tongue texture that contains a large amount of broth.

As in the case of frozen tofu, as a novel method for producing konjac by thawing frozen konjac and simmering it in boiling water, the konjac paste is mixed with starch and a coagulant dispersed in water, and this mixture is mixed. A method of putting in a molding container, heating to gel, and then freezing (Japanese Patent Laid-Open No. 1921/1993).
No. 06 publication) is known. In general, frozen tofu-like konjac is produced by adding snow flowers and the like, but it has a drawback that it produces a yellowish color, and soybean protein may cause allergies in humans.

[0006]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above circumstances, and an object thereof is a frozen tofu-style konjac food having proper crispness and juicy texture without blending plant protein. To provide a simple and stable manufacturing method.

[0007]

Means for Solving the Problems That is, the gist of the present invention is characterized in that konjac milling is added to water containing sucrose fatty acid ester to cause it to swell, and then a coagulant is added to coagulate. It exists in the manufacturing method of konjac food.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is described in detail below.
Examples of the konjac flour used in the present invention include konjac potato, dried and crushed konjac potato, and a purified product thereof.

The sucrose fatty acid ester used in the present invention has usually 8 to 22, preferably 12 to 18 carbon atoms.
The sucrose ester of fatty acid can be mentioned. Preferred fatty acids include lauric acid, myristic acid,
Examples thereof include saturated fatty acids such as palmitic acid and stearic acid, with lauric acid being particularly preferred from the viewpoint of texture and texture. The HLB of the sucrose fatty acid ester is not particularly limited, but is preferably 10 or more, and the HLB is 1
When it is less than 0, the solubility in water is low and it is difficult to form a uniform solution.

Examples of the coagulant used in the present invention include organic acid salts such as sodium citrate, phosphates such as sodium polyphosphate, carbonates such as sodium carbonate and sodium hydrogen carbonate, sodium hydroxide, and hydroxide. Although basic food-grade salts such as potassium can be used, an emulsion containing 1 to 3% by weight of calcium hydroxide or lime (calcium oxide) is usually used.

First, in the present invention, konjac flour is added to water containing sucrose fatty acid ester to swell it. Specifically, usually, sucrose fatty acid ester is added to and dissolved in warm water of 60 to 80 ° C. Then, konjac flour is added to warm water containing sucrose fatty acid ester. The konjac flour is added with stirring so that no lumps are formed, and when the viscosity has come out and the water does not separate from water, the stirring is stopped, and the mixture is left to swell to give konjac paste.

The amount of sucrose fatty acid ester is usually 0.2 to 1.0% by weight, preferably 0.3 to 0.5% by weight, based on the total amount of konjac flour and water. If it is too small, the texture of frozen tofu will not be obtained, and if it is too large, the elasticity will be too strong and it will be difficult to bite. The addition amount of konjac flour is usually 1 to 10% by weight, preferably 2 to 5% by weight, based on the total amount of konjac flour and water. The standing time is appropriately selected depending on the amount of konjac flour milled in water, but is usually about 1 to 3 hours.

Then, a coagulant is added to the konjac paste to coagulate it. The coagulant is quickly added, and the whole is mixed uniformly and gelled. The amount of coagulant is usually 0.05 to 0.3% by weight, preferably 0.1 to 0.2% by weight, based on the total weight of konjac flour and water. 2-3 after adding coagulant
A konjac molded product formed by kneading for about one minute, filling in a mold and solidifying is obtained.

The obtained konjac molded product is left as it is in the mold or extracted from the mold, boiled in boiling water and cooked until the core, heat sterilized and removed extra lime (acme), and then exposed to water to obtain a product. To do. The resulting konjac food has a frozen tofu-like juicy texture, and thus can be eaten as it is or by boiling the broth. The konjac food of the present invention is white including foam. When stewed for a long period of time, such as being sold at stores as stewed oden,
Since konjak floats and the surface is dried to cause graininess in the upper part, it is preferable to adjust the specific gravity of konjac so that the whole is soaked in the boiling liquid.

As a method of soaking the entire konjac food of the present invention in the broth, for example, a method of adding konjac flour to water containing sucrose fatty acid ester and saccharified and swelling is preferable. As the saccharide, for example, a straight chain oligosaccharide (oligotose) is used as the saccharide having a low degree of sweetness. The amount of sugar used is usually 0.5 to 3% by weight, and preferably 0.5 to 1% by weight, based on the total amount of konjac flour and water. If too much sugar is added, it will turn brown. The konjac obtained in this manner is suitable for being boiled and sold in stores because the surface is not dried even if it is boiled at 85 ° C. for 5 hours and the central portion is hard to be hardened.

[0016]

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to the following examples as long as the gist thereof is not exceeded. The following emulsifier formulations were used in the following examples.

<Emulsifier used> (1) "Ryoto Sugar Ester LWA-1570" (sucrose laurate 40 manufactured by Mitsubishi Chemical Foods Co., Ltd.)
Wt% and ethanol 5 wt% water paste product) (2) Mitsubishi Kagaku Foods Co., Ltd. "Ryoto-polyglycerester SWA-10D" (polyglycerin stearic acid ester 40 wt% and ethanol 5 wt% water paste product)

Examples 1 and 2 15 g of konjac flour was added little by little to 450 g of hot water at 70 ° C. in which a predetermined amount (in terms of solid content) of sucrose fatty acid ester shown in Table 1 was dissolved, and the mixture became viscous. When it was no longer separated from water, the stirring was stopped and the mixture was allowed to stand for about one and a half hours to prepare konjac paste. While stirring the fully swollen konjac paste, add 50 ml of lime milk (containing 0.65 g of lime and 2.5 g of fermented seasoning ("Yushin" manufactured by Mitsubishi Kagaku Foods: added for the purpose of removing lime odor)) at once. Then, the mixture was quickly stirred to uniformly mix the lime. This was poured into a stainless steel container, allowed to stand for 20 minutes, then placed in boiling water together with the container, boiled on medium heat for 30 minutes, then exposed to water until the center portion cooled, and then removed from the mold to obtain a konjac molded product.
Cut the obtained konjac molded product to a thickness of about 10 mm,
This was sampled and sensory evaluation of texture and texture was performed. The results are shown in Table 1.

Comparative Examples 1 and 2 In Example 1, no sucrose fatty acid ester was added (Comparative Example 1), or a polyglycerin fatty acid ester was used in place of the sucrose fatty acid ester (Comparative Example 2), etc. Was obtained in the same manner as in Example 1, and sensory evaluation of texture and texture was carried out. The results are shown in Table 1.

[0020]

[Table 1]

[0021]

EFFECTS OF THE INVENTION According to the present invention, a frozen tofu-style konjac food product having a soft texture and moderate crispness and juicy texture can be easily obtained.

Continued front page    (72) Inventor Naoki Sakamoto             Mitsubishi, Ginza 1-3-9, Chuo-ku, Tokyo             Gaku Foods Co., Ltd. F-term (reference) 4B016 LG07 LK07 LQ05

Claims (4)

[Claims] 1. In water containing a sucrose fatty acid ester,
A method for producing a konjac food, comprising adding a konjac flour to swell and then adding a coagulant to coagulate. 2. The method according to claim 1, wherein the sucrose fatty acid ester is sucrose laurate. 3. The method according to claim 1, wherein the amount of sucrose fatty acid ester is 0.2 to 1.0% by weight based on the total amount of konjac flour and water. 4. The swelling is carried out by adding konjac flour to water containing sucrose fatty acid ester and sugar.
The method according to any one of 3 above.