JP2006238708A - Konjak processed product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a konjak processed product having nature of digestibility resistance and feeling of stay-long in the stomach, delicious and also amusing, and aiming at follow-up of low calorie content: and to provide a method for producing the product. <P>SOLUTION: The konjak processed product comprises a finely shaped konjak and is improved in palate feeling, where viscous materials come in contact to the surface thereof and/or are kneaded therein. The finely shaped konjak has no color or is obtained by kneading oily and natural pigments not solving out into seasoning liquid. The viscous materials comprise a polysaccharide thickener as a food additive. The finely shaped konjak is impregnated with seasoning components of the seasoning liquid, has pH 3-9, and is soaked in the seasoning liquid containing the viscous materials. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a processed bag product.

  Commercial konjac has various forms such as plate konjac, jade konjac, yarn konjac, etc., but the color tone is roughly divided into white konjac without seaweed powder and black konjac colored with seaweed powder. I have a taste. Black konjac is made from konjac fine powder and seaweed powder, and water is added to form a sol solution, and an alkali coagulant such as calcium hydroxide is added to make the solution alkaline, and heat treatment gives irreversible elasticity. It is common to make it into a certain gel to make konjac.

  Recently, the intake of diet foods and supplements has been increasing, especially among young people, but it is an ancient food that is expected to be healthy and healthy food made from highly safe koji. ing. As a manifestation, salmon dishes have been widely used for salads, Western confectionery, and noodles using rice cake powder, from the use of sugar beet as Japanese food. However, since it is distributed in the state of alkali for storage, the bitterness and malodorous components caused by the alkaline coagulant remaining in the konjac are amplified, and the acupuncture is removed before cooking (excluding the alkaline components remaining in the konjac). Due to the necessity, the use of cooking materials at home and food materials by companies is limited, and demand will not increase. Therefore, the present applicant has found that it is indispensable to immerse alkaline konjac in an acid solution to neutralize the alkali to make it an acidic konjac (patent document 1).

In addition, the applicant of the present invention is a konjak that is variously colored by kneading a natural pigment that does not elute into water and seasoning liquid from the inside of the konjac, and the pH is adjusted to 9 to 3, preferably a necessary amount of organic acid is added. The pH was adjusted to 9 to 3 by immersing in the added seasoning acid solution, more preferably the seasoning acid solution prepared for each application, and if necessary, the colored konjac formed into a certain shape is monochromatic or two or more More specifically, the konjac for food ingredients with the unique texture of play, smoothness and elasticity, and low calorie, the characteristics of dietary fiber, characterized by packaging with different color combinations Has developed konjac for raw materials for frozen confectionery, confectionery, dairy products or side dishes (Patent Document 2).
JP 2003-102405 A JP 2004-194562 A

On the other hand, changing the taste of the texture is a problem in the spread of new applications.
The mannan component in koji flour is a polysaccharide that is difficult to digest in the intestine, and when it is gelled (solidified) by adding alkali to make it a koji, the texture is usually expressed as pudding, coricoli and the like.
In the current food market, observing from the field where the texture is important, such crunchiness is also important, but the physical properties such as mellowness and stickiness are added, and this is visually visible. The food that is recognized and confirmed by mouth as a texture is considered to attract attention.

  Viscous substances have the property that they can be eaten naturally by allowing the taste to be maintained for a long time in the mouth, and this effect is also expected.

  An object of the present invention is to provide a processed koji product that pursues low-calorie, a delicious and pleasant nature of mannan that is resistant to digestion, and a manufacturing method thereof.

Specifically, the present invention relates to a product obtained by immersing a small shaped colored koji or white koji in an acid seasoning liquid mainly composed of fruit juice to which viscosity has been imparted with a thickening substance. It is to provide a processed koji product that pursues the good nature and delicious and fun low calories.
That is, the gist of the present invention is a processed koji product with improved texture (1) to (6) below.
(1) A shaped koji product with improved texture, wherein the viscous material is in contact with the surface and / or kneaded therein.
(2) The processed cocoon product with improved texture as in (1), wherein the shaped cocoon is uncolored.
(3) The processed koji product with improved texture according to (1), in which the shaped koji is kneaded with a natural pigment that is oily and does not dissolve in the seasoning liquid.
(4) The processed koji product with improved texture according to (1), (2) or (3), wherein the viscous substance is a thickening polysaccharide as a food additive.
(5) A processed koji product which has improved texture of any one of (1) to (4), wherein the shaped koji has the flavor components of the seasoning liquid infiltrated therein and the pH is 3 to 9.
(6) A koji processed product with improved texture according to any one of (1) to (5), wherein the shaped koji is immersed in a seasoning liquid containing a viscous substance.

According to the present invention, it is possible to obtain a variety of textured candy products by improving the texture in the mouth by immersing the candy in a seasoning liquid containing a viscous substance or kneading it in the candy.
In particular, the use of raw confectionery and side dishes is emphasized. In addition, some viscous materials have freezing resistance (the property that does not change the taste and texture after freezing even after thawing) and prevention of water separation (water-soluble components in the cocoon leach out of the cocoon) It has also become clear that it is effective in the prevention.
The processed koji product of the present invention did not show changes over time such as separation of flavor and juice, and the thawed product after frozen storage did not lose the original flavor and texture of the koji compared to before freezing. The sherbet-like thawed product was also popular.

The koji may be a normal koji or a koji kneaded with oily natural pigments that do not easily dissolve in the seasoning liquid, and a koji that has been cut into small pieces and shaped.
For ordinary black konjac, black wrinkles are obtained by the method described in Reference Example 1, for example. The salmon has a pH of 11 to 12, and is further packed in an alkaline solution having the same pH and sterilized (80 ° C., 1 hour) to obtain a product.

  The shaped wrinkles have a square shape, a thread shape, a round shape, a granular shape, or a plate shape, and are uncolored or colored. Uncolored ones are broadly classified into white konjac that does not use seaweed powder and black konjac that is colored with seaweed powder. The colored koji is a kneaded oily natural pigment that does not easily dissolve in the seasoning liquid. For example, yellow (Carotene), Red (Paprika), Black (Ikumi), Blue (Kinashi) and / or Green (Marigold, Gardenia) as natural pigments that do not elute into water and seasoning liquid from konjac It is a colored konjac.

The viscous substance used in the present invention is not limited as long as it is a food-use viscous substance, and includes natural polysaccharides such as starch and seaweed ingredients, natural gum ingredients and thickening polysaccharides as known food additives. Specifically, xanthan gum, tamarind gum, guar gum, tara gum, tara bean gum, locust bean gum, carrageenan and the like can be used.
The processed koji product with improved texture according to the present invention is a shaped koji, characterized in that a viscous substance is in contact with the surface and / or is kneaded therein.
By immersing the koji in a seasoning liquid containing a viscous substance or kneading the koji into the koji, it was possible to obtain a koji product with various textures by improving the mouth texture.

  The aspect in which the viscous substance is in contact with the surface is preferably an aspect in which the shaped candy is immersed in a seasoning liquid containing the viscous substance. In this case, the seasoning liquid is fruit juice, jelly, marinade, dressing, milk drink, sauce, etc. containing a viscous substance. Sauces are used for boiled foods, stir-fried foods, seasoned foods, etc., and Western, Japanese, or Chinese-style seasonings can be used.

The embodiment in which the viscous substance is in contact with the surface is the embodiment in which the shaped rice cake is most preferably infiltrated with the seasoning component of the seasoning liquid and the pH is 3 to 9. The acid seasoning liquid which adjusted pH to 9-3, and preferably added the required amount of organic acid is used.
An acid seasoning liquid containing a suitable amount of alkaline koji (around pH 11) and a viscous substance (a sour agent calculated so that the pH becomes 3.5 to 9 when the components of the seasoning liquid uniformly penetrate the alkali koji Into a heat-resistant synthetic resin container and immediately sterilize by heating to obtain a preserved bag processed product.

The seasoning components of the seasoning liquid penetrate into it and have a pH of 3-9. In a container, a certain amount of konjac and the amount of organic acid necessary to neutralize and remove alkali in the konjac, and seasoning liquid for seasoning, in a weight ratio determined by testing these three in advance, a viscous substance Fill with. Thereafter, if heat treatment is performed immediately, the alkali in the konjac is quickly neutralized, and at the same time, the seasoning liquid penetrates into the konjac without impairing the flavor.
The amount of acid required to neutralize the alkali in the konjac is the amount of acid required to achieve a pH of 5.0 to 7.0 by adding a predetermined amount of konjac to a homogenizer and adding an organic acid thereto. Decide. Organic acids are food additives such as acetic acid, citric acid, lactic acid, malic acid, gluconic acid.

The texture of the koji processed product of the present invention will be described. A shaped cocoon that has a viscous substance in contact with the surface and / or is kneaded into it is given a mellow and sticky physical property by the viscous substance, It is recognized by the eyes as a visual sense and confirmed by mouth as a texture. In addition, the taste can be kept longer in the mouth so that it can be eaten more naturally. In other words, it becomes possible to eat a lot of processed foods that pursued the low-calorie, delicious and fun nature of mannan.
In addition, some viscous materials have freezing resistance (the property that does not change the taste and texture after freezing even after thawing) and prevention of water separation (water-soluble components in the cocoon leach out of the cocoon) It has also become clear that it is effective in the prevention.
In addition, the texture of the cocoon is related to the nature derived from the original crunch (pudding pudding, coricoli). Under heat treatment conditions, konjac may soften or become rubbery, and this phenomenon is related to the pH of seasoned konjac. The optimum heating conditions in consideration of texture and storage stability are 50 to 95 ° C. at pH 3.5 to 6.0, 100 to 120 ° C. at pH 6.0 to 9.0, and the treatment time is several tens of hours. It is a minute process. In this heat treatment, depending on the shape of the konjac, at the end, the seasoning liquid component sufficiently penetrates into the konjac and can be seasoned.
In addition, the texture of persimmons is emphasized when used for fresh confectionery and side dishes.

  The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

Reference example 1

(Normal habit)
After adding 97 L of water to 3 kg of koji refined powder and 300 g of seaweed powder, the mixture was slowly stirred and allowed to stand for 1.5 hours. Next, 10 L of 1.3% calcium hydroxide was added to the obtained koji paste with stirring, and the mixture was poured into a can frame and allowed to stand at 80 to 90 ° C. overnight to obtain a black koji. The salmon has a pH of 11 to 12, and is further packed in an alkaline solution having the same pH and sterilized (80 ° C., 1 hour) to obtain a product.

[Mannan fruit (blueberry juice type)]
After adding 97 L of water to 3 kg of koji refined powder and stirring slowly, it was left for 1.5 hours. Next, 10 L of 1.3% calcium hydroxide was added to the obtained paste and poured into a can frame and left at 80 to 90 ° C. overnight to obtain a white candy. Table 1 shows the composition of the seasoning liquid.
The cocoon was shaped into a dice (1 cm square) with a cutter, and the seasoning liquid A shown in Table 1 was filled into a synthetic resin product individual bag at a ratio of 0.5 to the cocoon 1, sealed, and heat sterilized.
The acid in the seasoning liquid A is added in a calculated amount capable of neutralizing and removing the alkali in the bag during bagging, filling and heat sterilization. The finished product pH was 3.5.

[Mannan fruit (mango juice type)]
After adding 977 L of water to 3 kg of koji fine powder and 250 g of yellow carotene pigment, the mixture was slowly stirred and then left for 1.5 hours. Next, 10 L of 1.3% calcium hydroxide was added to the obtained koji paste, poured into a can frame, and left overnight at 80 to 90 ° C. to obtain a dark yellow koji. Table 1 shows the composition of the seasoning liquid. The cocoon was shaped into a dice (1 cm square) with a cutter, and the seasoning liquid B shown in Table 1 was filled into a synthetic resin product individual bag at a ratio of 0.5 to the cocoon 1, sealed, and heat sterilized.
The acid in the seasoning liquid B is added in a calculated amount capable of neutralizing and removing the alkali of the straw during bagging, filling and heat sterilization. The finished product pH was 3.7.

[Mannan noodles]
After adding 97 L of water to 3 kg of koji refined powder and 10 g of yellow carotene pigment and stirring slowly, the mixture was allowed to stand for 1.5 hours. Next, 10 L of 1.3% calcium hydroxide is added to the obtained koji paste, and it is poured into a hot water bath at 60 to 65 ° C. for 4 to 5 minutes and extruded into a noodle shape (0.5 × 0.2 cm). It was heated and solidified, and cut into a fixed length (30 cm) to obtain a pale yellow candy. Table 1 shows the composition of the seasoning liquid. The bag 1 was filled with the seasoning liquid C in Table 1 at a ratio of 0.5, filled into individual bags of synthetic resin products, sealed, and heat sterilized.
The acid in the seasoning liquid C is added in a calculated amount capable of neutralizing and removing the alkali of the straw during bagging, filling and heat sterilization. The finished product pH was 4.5.

Sensory evaluation by 20 panelists was carried out in five stages for evaluation items “dark blue tone”, “physical properties”, “flavor”, “freezing resistance”, “prevention of water separation”, and “overall evaluation”. Table 2 shows the evaluation results and pH measurement results. Evaluation is the result after storage for 3 months at 10-15 ° C. The overall value excludes the pH value.
Sensory evaluation (5 levels)
1: Very good 2: Good 3: Normal 4: A little bad 5: Bad

According to the present invention, a new material konjac can be provided to industries such as frozen confectionery, confectionery, dairy products, prepared dishes, and pseudo foods.
The koji processed product of the present invention is given a mellow and sticky physical property by the viscous substance, which is recognized by the eyes as a visual sense and confirmed by mouth as a texture. In addition, the taste can be kept longer in the mouth so that it can be eaten more naturally. In other words, it becomes possible to eat a lot of processed foods in pursuit of mannan's indigestible and stomach-rich properties and delicious and fun low calories. Since this konjac is a low-calorie and dietary fiber food, it can be expected to help maintain the health of consumers by making it eaten more.

Claims (6)

  A processed cocoon product with improved texture, characterized in that a viscous material is in contact with and / or kneaded into the surface.   The processed koji product with improved texture according to claim 1, wherein the shaped koji is non-colored.   2. The processed koji product with improved texture according to claim 1, wherein the shaped koji is kneaded with a natural pigment that is oily and does not dissolve in the seasoning liquid.   4. The processed koji product with improved texture according to claim 1, 2, or 3, wherein the viscous substance is a thickening polysaccharide as a food additive.   5. The processed koji product with improved texture according to any one of claims 1 to 4, wherein the shaped koji has a seasoning component in the seasoning solution and has a pH of 3 to 9. 6. The processed koji product with improved texture according to any one of claims 1 to 5, wherein the shaped koji is immersed in a seasoning liquid containing a viscous substance.