JP2008173037A - Coagulated food product and method for producing the same - Google Patents

Coagulated food product and method for producing the same Download PDF

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Publication number
JP2008173037A
JP2008173037A JP2007008233A JP2007008233A JP2008173037A JP 2008173037 A JP2008173037 A JP 2008173037A JP 2007008233 A JP2007008233 A JP 2007008233A JP 2007008233 A JP2007008233 A JP 2007008233A JP 2008173037 A JP2008173037 A JP 2008173037A
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konjac
acid
alkali
coagulated
starch
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JP2007008233A
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JP4583385B2 (en
Inventor
Kenichi Kamata
Ryoko Kimura
Fumiaki Kurobe
Shigeki Satomi
涼子 木村
茂樹 里見
研一 鎌田
史明 黒部
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House Foods Corp
ハウス食品株式会社
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Abstract

An object of the present invention is to obtain a coagulated food such as konjac containing tofu that has been heat sterilized and a method for producing the same without inhibiting the generation of off-flavors due to heat sterilization, and impairing the original flavor. To do.
The present invention relates to a method for producing a coagulated food obtained by adding an alkali to a mixture of a raw material containing a protein component, a konjac component and moisture, and coagulating by the action of the konjac component and the alkali, the protein component, the konjac component And mixing raw materials containing moisture, mixing the obtained mixture with alkali, coagulating the mixture containing alkali, and subjecting the coagulated food to heat sterilization at a pH of 6 to 10.5. A manufacturing method is provided. Further, the present invention is a heat-sterilized containerized coagulated food having a pH of 6 to 10.5, wherein an alkali is added to a mixture of raw materials containing a protein component, a konjac component and moisture, and the konjac component and the alkali A coagulated food coagulated by the action of is provided.
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Description

  The present invention relates to a coagulated food, such as konjac with tofu, added to an ingredient mixture containing protein components such as soy protein, milk protein, egg protein, konjac component and moisture, and coagulated by the action of the konjac component and alkali. And a manufacturing method thereof.

  Patent Document 1 describes a method for producing tofu-containing konjac. However, it has been found that when such konjac containing tofu is subjected to heat sterilization treatment to enable storage at room temperature, an off-flavor is generated and the flavor of konjac containing tofu is impaired.

US Patent Application Publication No. 2006/0003082

  An object of the present invention is to obtain a coagulated food such as konjac containing tofu with heat-sterilized treatment and a method for producing the same without inhibiting the generation of off-flavor due to heat-sterilization treatment and impairing the original flavor.

The present invention is a method for producing a coagulated food that is coagulated by the action of a konjac component and an alkali by adding an alkali to a mixture of a raw material containing a protein component, a konjac component, and moisture, and includes the protein component, the konjac component, and moisture. A production method comprising mixing raw materials, mixing an alkali with the obtained mixture, coagulating the mixture containing the alkali, and subjecting the coagulated food to heat sterilization at a pH of 6 to 10.5. provide.
Further, the present invention is a heat-sterilized containerized coagulated food having a pH of 6 to 10.5, wherein an alkali is added to a mixture of raw materials containing a protein component, a konjac component and moisture, and the konjac component and the alkali A coagulated food coagulated by the action of is provided.

  In the production method of the present invention, an alkali is mixed into a mixture obtained by mixing a raw material containing a protein component, a konjac component and moisture, the obtained mixture containing the alkali is coagulated, and the coagulated food after the coagulation treatment is obtained. By performing the heat sterilization treatment in a state where the pH is 6 to 10.5, generation of off-flavor due to the heat sterilization treatment can be suppressed. Moreover, since the solidified food of the present invention has no odor, it can be eaten as it is without washing with water, and can be a food suitable for various dishes such as noodle dishes, hot pot dishes, salads and the like. Furthermore, after adjusting the pH, it can be stored at room temperature by heat sterilization, and can be sold in various forms as chilled products, CVS, and general-purpose products for mass retailers. It can be used in various situations.

The method for producing a coagulated food according to the present invention includes mixing a raw material containing a protein component, a konjac component, and moisture.
Examples of the coagulated food include konjac with tofu, konjac with soy milk, konjac with eggs, konjac with cheese, and the like. The shape is not limited and may be noodle-like, plate-like, rice-like, short pasta-like, etc., and the hardness is also arbitrary such as konjac-like, tofu-like, and pudding-like.
The protein component is a component containing a protein mainly involved in the generation of amine odor by heat sterilization treatment, and examples thereof include soy protein, milk protein, egg protein, animal protein and the like. The properties are arbitrary, such as liquid, paste, and powder. Pasty tofu, milk, cheese, eggs and the like can be suitably used.
The amount of the protein component to be mixed is preferably such that the protein solid content is 0.5 to 10% by mass, more preferably 1 to 3% by mass, as a proportion of the total raw material. . By using the protein component in an amount within the above range, the flavor characteristics of the protein component can be utilized in the product.
Examples of the konjac component include konjac flour, purified konjac flour, glucomannan, konjac koji, etc., and the properties are arbitrary. The amount of the konjac component is preferably 1.5 to 4% by mass, more preferably 2.2 to 2.6% by mass as glucomannan, as a proportion of the total raw material. is there. By using the konjac component in an amount within the above range, a product that forms a good konjac gel and that takes advantage of its flavor characteristics to appropriately contain the konjac component can be suitably achieved. Moreover, a low-calorie product can be achieved.

A known method can be used for mixing the raw material containing the protein component, the konjac component, and the water. For example, konjac flour swollen with water using a vacuum kneader may be mixed with protein components such as paste tofu and mixed. The mixing temperature is preferably 5 to 40 ° C. The kneading time is preferably 30 to 90 minutes. The swelling of the konjac component can be performed using a known method. For example, a high speed stirrer may be used. The temperature during swelling of the konjac powder is preferably 5 to 40 ° C., more preferably 23 to 27 ° C. In addition, a protein component, a konjac component, and water | moisture content can also be mixed together.
Moreover, when mixing the raw material containing a protein component, a konjac component, and moisture, starch may be mixed together. Thereby, the water separation of the heat-sterilized coagulated food can be prevented. Examples of the starch include processed starch, wheat starch, mung bean starch, corn starch, rice starch, potato starch, corn starch, sweet potato starch, and tapioca starch. These starches can be used alone or in combination of two or more. It is preferable to use processed starch as the starch. The amount of starch is preferably such an amount that the solid content is 1 to 10% by mass, more preferably 3 to 7% by mass, as a proportion of all raw materials. By using the starch in an amount within the above range, the product can be prevented from water separation and a good texture can be achieved.

  The method for producing a coagulated food according to the present invention further includes mixing an alkali such as lime water with the obtained mixture. Mixing may be performed while vacuum degassing. Examples of the alkali include inorganic salts such as calcium hydroxide, calcium carbonate, sodium hydroxide, sodium carbonate and sodium hydrogen carbonate, organic salts such as trisodium phosphate and tripotassium phosphate, eggshell calcium, eggshell calcined calcium, shell calcium, Examples thereof include natural alkali agents such as shell-fired calcium and bone-fired calcium, and the properties are arbitrary such as liquid, paste, and powder. The amount of the alkali is 0.05 to 0.8% by mass, more preferably 0.1 to 0.5% by mass as a solid content as a ratio in the total raw materials. By using an alkali in an amount within the above range, a good konjac gel can be formed and the texture of the product can be suitably achieved. The mixing temperature is preferably 5 to 40 ° C. The mixing time is preferably 0.5 to 4 minutes.

  The method for producing a coagulated food of the present invention further includes coagulating the obtained mixture containing the coagulant. A well-known method can be used by the process which mixes and solidifies a konjac component with an alkali. You may perform the said mixing, heating. What is necessary is just to extrude in warm water with a noodle molding machine, when obtaining a konjac noodle-like product.

The method for producing a coagulated food of the present invention further includes subjecting the coagulated food after the coagulation treatment to a heat sterilization treatment in a state where the pH is 6 to 10.5.
The pH of the konjac-like coagulated food obtained by the above treatment is usually 11 to 12, but in the present invention, the pH of the coagulated food is particularly 6 to 10.5, more preferably 7.2 to 9.5. More preferably, the heat sterilization treatment is performed in the state of 8-9. The heat sterilization treatment in the state where the pH of the coagulated food is in a specific range means that the pH of the coagulated food is in the specific range at least in the heat sterilization treatment step, that is, the pH of the coagulated food at the end of the heat sterilization treatment step. Means the above-mentioned specific range. In the heat sterilization treatment step, the pH of the coagulated food may be in the specific range at the beginning, midway or at the end. In addition, it is desirable that the pH of the coagulated food is in the specific range at the end of the heat sterilization process, and further, the pH of the coagulated food is in the specific range from the beginning to the end of the heat sterilization process. It is desirable to do. Hereinafter, the treatment for setting the pH of the solidified food to a specific range may be referred to as pH adjustment treatment. By performing the heat sterilization treatment in a state where the pH is in a specific range, the odor of the coagulated food as a product does not become a blue odor-like chemical, and trimethylamine odor and sulfur odor are not generated. Therefore, the scent of the original protein and konjac component can be suitably achieved. Each numerical range described above indicates a more preferable range from the above technical significance. The trimethylamine odor is a fishy odor, and the sulfur odor is a boiled egg or hot spring odor.

Next, a specific embodiment of the pH adjustment treatment that enables the above is shown.
As an example, the coagulated food after the heat coagulation treatment is immersed in an acidic solution so that the pH in the heat sterilization treatment is 6 to 10.5, more preferably 7.2 to 9.5, and still more preferably 8 to 9. To do. Examples of the acidic liquid include an organic acid liquid, a fruit juice solution, various seasonings, and the like, and an organic acid liquid is preferable. Examples of the organic acid include gluconic acid, malic acid, citric acid, acetic acid, lactic acid, fumaric acid, phosphoric acid, tartaric acid, adipic acid, maleic acid, sorbic acid, and succinic acid. These organic acids can be used alone or in combination of two or more. As the organic acid, gluconic acid is preferably used. The pH of the acidic solution is preferably 3-4, more preferably 3.5-3.7. The amount of the acidic liquid during immersion is preferably acidic liquid: coagulated food (mass ratio) = 10: 1. Although immersion conditions can be changed with the density | concentration and quantity of an acidic liquid, it is 0.1 to 24 hours at 4-90 degreeC, for example. Preferably, it is 0.5 to 4.5 hours at 4 to 30 ° C. The above conditions for immersing the acidic liquid are only examples, and the point is that the solidified food in the heat sterilization treatment may be processed so that the pH of the solidified food is 6 to 10.5.
As another example of the pH adjustment treatment, the coagulated food after the heat coagulation treatment and the acidic liquid are coexisting and heat sterilized, that is, the coagulated food is filled and sealed in a container together with the acid liquid and heat sterilized. Is mentioned. The dipping and this treatment can be used in combination. What is necessary is just to use the thing similar to the case of the said immersion for an acidic liquid, and what is necessary is just to determine suitably pH and quantity of an organic acid liquid according to the kind, quantity, etc. of coagulated food.

  The conditions for the heat sterilization treatment are arbitrary as long as they allow commercial storage of the coagulated food at room temperature, refrigeration, etc., for example, include 70 to 130 ° C. for 1 to 120 minutes, particularly retort treatment, for example, Examples of the treatment include 120 to 130 ° C. for 1 to 30 minutes, specifically 122 ° C. for 15 minutes. In particular, in the case of the retort treatment, the generation of a strange odor occurs remarkably, and this can be prevented by the present invention. If it is refrigerated storage, for example, 10 to 30 minutes may be mentioned at 90 to 110 ° C.

  The heat sterilization treatment may be performed by filling and sealing the coagulated food after the heat coagulation treatment while enclosing air. The amount of air to be sealed is preferably 5 to 150 ml, more preferably 5 to 50 ml per 80 g of the solidified food. By the heat sterilization treatment in which these oxygens coexist, the generation of off-flavor during heat sterilization can be further reduced. In the specific range of the pH of the coagulated food in the heat sterilization treatment step, it is possible to reduce the occurrence of off-flavors, particularly in the alkaline region.

  In the method for producing a coagulated food according to the present invention, the coagulated food may be further dehydrated with a dehydrating agent before the heat sterilization treatment. Thereby, water separation of a product can be prevented. The dehydrating agent is a group consisting of sugar alcohols such as sorbitol, trehalose, erythritol, lactitol, xylitol, reduced starch syrup, maltitol, monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, oligosaccharides, etc. Saccharides selected from the above. These dehydrating agents can be used alone or in combination of two or more. As the dehydrating agent, it is preferable to use a sugar alcohol, particularly sorbitol. The dehydration treatment can be performed by immersing the coagulated food in a dehydrating agent solution, and it is preferable to use a 20 to 50% sugar alcohol solution, more preferably a 30 to 40% sugar alcohol solution. Although immersion conditions can be changed with the density | concentration and quantity of a sugar alcohol liquid, 30 minutes-2 hours are mentioned at 20-25 degreeC, for example. The dehydration treatment may be performed by kneading a dehydrating agent in the solidified food.

According to the production method of the present invention, a coagulated food in a container having a heat sterilization treatment with a pH of 6 to 10.5, more preferably 7.2 to 9.5, and still more preferably 8.0 to 9.0. A coagulated food obtained by coagulating a mixture of raw materials containing a protein component, a konjac component, and moisture with an alkali is obtained. The technical significance of the pH is the same as in the case of the pH of the coagulated food in the heat sterilization process, and the coagulated food in the heat sterilized container having the pH in the specific range described above has the original protein and konjac component fragrance. This is preferably achieved.
In addition, spices, vegetables, fruits, sesame seeds, nuts, tea ingredients, seaweeds, dietary fibers, minerals, collagen, etc. may be added to the coagulated food in a container that has been heat sterilized. . These auxiliary materials can be used alone or in combination of two or more.

(Examples 1-3 and Comparative Examples 1-3)
A konjac noodle containing tofu was produced as described below and subjected to sensory evaluation. The results are shown in Table 1. In addition, the pH of the noodle was measured by wiping the surface and cutting it into about 2 mm squares. The definition of pH in the present invention is all based on values obtained according to this measurement method.
The unusual odor in sensory evaluation refers to amine odor, sulfur odor, and blue odor chemical odor, and amine odor refers to fishy odor and sulfur odor, such as boiled egg or hot spring odor.
(1) Tofu paste Silicone was mixed with unadjusted soymilk (Brix 11.2) and heated to 90 ° C. GDL and calcium sulfate previously mixed with water were added and hardened. After cooling, it was made into a paste using a homomixer to obtain a tofu paste.
(2) Swelled konjac Water was put in a mixer and purified konjac powder was added while stirring. The product temperature at this time was 23 degreeC. At this time, it was water: purified konjac powder (mass ratio) = 27: 1.
(3) Mixing of tofu paste and swollen konjac After putting 540 g of prepared swollen konjac into a vacuum kneader, 180 g of tofu paste was added within 3 minutes and mixed uniformly (at 24 ° C. for 60 minutes). A vacuum kneader was used to prevent bubbles from entering. Thereafter, 2.2% lime water prepared by dissolving 1.85 g of calcium hydroxide in water in advance was added and mixed in a vacuum kneader (at 24 ° C. for 1 minute). All the raw materials contained 1.3% by mass of soybean protein, 2.4% by mass of konjac flour, and 0.23% by mass of calcium hydroxide.
(4) Extrusion The obtained mixture was extruded into 78 ° C. hot water with a noodle molding machine (conditions) and then boiled for 4 minutes.
(5) Cut It cut into a suitable length (about 15 cm).
(6) Acid immersion An organic acid solution was prepared as shown in Table 1 below, and the cut noodles were immersed for 2 hours. At this time, it was organic acid liquid: noodles = 10: 1 (quantity ratio). After soaking, it was drained.
(7) Filling A predetermined amount (noodle 80 g / bag) was filled in a retort pouch while suppressing the amount of air in the head space.
(8) Sterilization Retort sterilization was performed at 122 ° C. for 15 minutes.

(Examples 4 to 6)
Except that the immersion time was as shown in Table 2 below, konjac noodles containing tofu were produced in the same manner as in Example 2, and sensory evaluation was performed. The results are shown in Table 2.

(Examples 7-9 and Comparative Examples 4-8)
The acid soaking (6) and filling (7) were not performed, and instead of these, 80 g of cut noodles and 80 g of the organic acid solution shown in Table 3 were filled in the retort pouch while suppressing the amount of air in the headspace (this Except that (8) sterilization was performed later), konjac noodles containing tofu were produced in the same manner as in Example 1, and sensory evaluation was performed. The results are shown in Table 3.

(Example 10)
Tofu paste-containing konjac noodles were produced in the same manner as in Example 1 except that 35 g of wheat starch was added to the paste-like product when obtaining the tofu paste (1).

(Example 11)
Tofu-containing konjac noodles were produced in the same manner as in Example 1 except that filling (7) was performed by filling 50 ml / bag of air together with 80 g / bag of noodles.

(Example 12)
Mixing of whole egg liquid and swollen konjac in the same manner as in Example 1 except that 80 g of whole egg liquid is used instead of tofu paste in tofu paste (1) to mixing of tofu paste and swollen konjac (3) Went.
Thereafter, konjac containing eggs was produced by the following treatment.
(4) Molding The obtained mixture was put in a mold and immersed in hot water at 78 ° C. to mold a plate-shaped egg-containing konjac. (About 5cm x 7cm x 0.5cm)
(5) Acid dipping A gluconic acid solution having a pH of 3.6 and 20 ° C. was prepared, and the molded egg-containing konjac was dipped for 4 hours. At this time, it was gluconic acid liquid: konjac = 10: 1 (quantity ratio). After soaking, it was drained.
(6) Filling Filled with konjac containing eggs in a retort pouch while suppressing the amount of air in the headspace.
(7) Sterilization Retort sterilization was performed at 122 ° C. for 15 minutes.

The sensory evaluation of Examples 10-12 was performed. The results are shown in Table 4.

  In each of the above examples, the pH of the coagulated food after the heat treatment was kept substantially the same after storage for 6 months. And also in the sensory evaluation after the said preservation | save, the solidified food was a thing of the same high quality as having shown in each Example.

Claims (14)

  1. A method for producing a coagulated food that is solidified by the action of a konjac component and an alkali by adding an alkali to a mixture of raw materials including a protein component, a konjac component and moisture,
    Mix the raw material containing the protein component, konjac component and moisture,
    An alkali is mixed with the obtained mixture to solidify the mixture containing the alkali,
    A production method comprising subjecting the coagulated food to heat sterilization treatment at a pH of 6 to 10.5.
  2.   The manufacturing method of Claim 1 which immerses the coagulated food after a coagulation process in an acidic liquid.
  3.   The manufacturing method of Claim 1 or 2 which heat-sterilizes by coexisting the coagulated foodstuff and acidic liquid after a coagulation process.
  4.   The acid solution contains an acid selected from the group consisting of gluconic acid, malic acid, citric acid, acetic acid, lactic acid, fumaric acid, phosphoric acid, tartaric acid, adipic acid, maleic acid, sorbic acid, and succinic acid. 3. The production method according to 3.
  5.   The manufacturing method of any one of Claims 1-4 whose pH in a heat sterilization process is 8-9.
  6.   The method according to any one of claims 1 to 4, wherein the heat sterilization treatment is a retort treatment.
  7.   The manufacturing method according to claim 1, wherein the coagulated food is filled and sealed in a container while air is sealed, and the heat sterilization treatment is performed.
  8.   The production method according to claim 1, comprising dehydrating the solidified food with a dehydrating agent before the heat sterilization treatment.
  9.   The production method according to claim 8, wherein the dehydrating agent is a sugar alcohol selected from the group consisting of sorbitol, trehalose, erythritol, lactitol, xylitol, reduced starch syrup, and maltitol.
  10.   The manufacturing method of any one of Claims 1-9 in which the mixture of the said raw material contains starch.
  11.   The manufacturing method according to claim 10, wherein the starch is selected from the group consisting of processed starch, wheat starch, mung bean starch, corn starch, rice starch, potato starch, corn starch, sweet potato starch and tapioca starch.
  12.   Coagulated food in a heat-sterilized container with a pH of 6 to 10.5, coagulated by the action of the konjac component and the alkali by adding alkali to the mixture of raw materials containing protein component, konjac component and moisture Food.
  13.   The coagulated food according to claim 12, which has a pH of 8-9.
  14.   The coagulated food according to claim 12 or 13, which is provided in a container together with a liquid material.
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JP2012000090A (en) * 2010-06-21 2012-01-05 Haisukii Shokuhin Kogyo Kk Method for producing food containing ground konjac and food containing ground konjac
WO2014119718A1 (en) * 2013-01-31 2014-08-07 国立大学法人香川大学 Processed konjak food or drink having effect of inhibiting increase in blood sugar level
WO2017090536A1 (en) * 2015-11-27 2017-06-01 オリヒロプランデュ株式会社 Method for manufacturing tofu konjac jelly
WO2017126523A1 (en) * 2016-01-19 2017-07-27 不二製油グループ本社株式会社 Noodle-like food product and method for manufacturing same

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JP2001149032A (en) * 1999-11-25 2001-06-05 Kao Corp Food material composition
JP2002095427A (en) * 2000-09-22 2002-04-02 Nikken Chem Co Ltd Devil's tongue for refrigeration and method for producing the same
JP2003102405A (en) * 2001-09-26 2003-04-08 Haisukii Shokuhin Kogyo Kk Method for producing seasoned devil's tongue prepared in packaging container
JP2004298174A (en) * 2003-03-14 2004-10-28 Aoba Kasei Kk Retort resistant and antifreezing syneresis-suppressing konnyaku, syneresis/discoloration-suppressing konnyaku, and mathods for producing them
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JPH0349665A (en) * 1989-07-17 1991-03-04 Kibun Kk Fried egg omelet containing devil's-tongue
JPH04187055A (en) * 1990-11-22 1992-07-03 Marufuku Shoten:Kk 'konjak' and its production
JPH089900A (en) * 1993-02-08 1996-01-16 Masanao Funaki Production of konjak jelly free from foreign smell
JPH0898661A (en) * 1994-09-30 1996-04-16 Sakae Yoshinari Bean curd devil's tongue
JPH1080250A (en) * 1996-09-09 1998-03-31 Muneo Noguchi Bean curd mixed with konjak covered with fried bean curd and its production
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012000090A (en) * 2010-06-21 2012-01-05 Haisukii Shokuhin Kogyo Kk Method for producing food containing ground konjac and food containing ground konjac
WO2014119718A1 (en) * 2013-01-31 2014-08-07 国立大学法人香川大学 Processed konjak food or drink having effect of inhibiting increase in blood sugar level
CN104105415A (en) * 2013-01-31 2014-10-15 国立大学法人香川大学 Processed konjak food or drink having effect of inhibiting increase in blood sugar level
JP2015107094A (en) * 2013-01-31 2015-06-11 ハイスキー食品工業株式会社 Combined food product of konjak raw material and rare sugar
JPWO2014119718A1 (en) * 2013-01-31 2017-01-26 国立大学法人 香川大学 Konjac processed foods and drinks that have an inhibitory effect on blood sugar level rise
JP2018046854A (en) * 2013-01-31 2018-03-29 ハイスキー食品工業株式会社 Konjak processed drink and food having inhibitory effect on increase of blood glucose level
WO2017090536A1 (en) * 2015-11-27 2017-06-01 オリヒロプランデュ株式会社 Method for manufacturing tofu konjac jelly
WO2017126523A1 (en) * 2016-01-19 2017-07-27 不二製油グループ本社株式会社 Noodle-like food product and method for manufacturing same

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