JP2008220254A - New materials devil's tongue jelly and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide noodle-like new materials devil's tongue jelly causing no deterioration due to pressure heating, and combined with acidic seasoning to adjust pH to 9-3. <P>SOLUTION: The new materials devil's tongue jelly is obtained by combining pH10-12 new materials devil's tongue jelly produced by adding raw material flour composed of devil's tongue jelly, starch, gluten and wheat flour to water and stirring the mixture to make it devil's tongue jelly paste, and adding calcium hydroxide to the devil's tongue jelly paste to coagulate the mixture, with acidic seasoning to adjust pH to 9-3. The new material devil's tongue jelly is produced by adding calcium hydroxide to the devil's tongue jelly paste, kneading the mixture, making it pass through a perforated plate in the pasty condition, and heating the paste in water bath so as to form it into solid and noodle-like devil's tongue jelly. The new material devil's tongue jelly comprises raw material containing 1-5 wt.% of devil's tongue jelly, 1-10 wt.% of starch, 1-5 wt.% of wheat flour konjak, and 0.5-5 wt.% of wheat flour. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a new material konjac, particularly a noodle-shaped new material konjac adjusted to pH 9 to 3 in combination with an acidic seasoning, and a method for producing the same.

  In recent health food boom, konjac, whose low calorie has attracted attention in wealth, is not only a low calorie food but also has various other features. The main component of konjac, which is the raw material for konjac, is 75 to 83 g of water, 11 to 14 g of carbohydrates, and 2 to 4.5 g of protein in 100 g. Most of the carbohydrates are glucomannan, which is a kind of polysaccharide, and especially called konjac mannan. The production principle of konjac utilizes the property that konjac glucomannan swells when water is absorbed and becomes very large in volume and high in viscosity. When an alkali (such as calcium hydroxide) is added to this and heated, calcium ions are cross-linked and gelled. When this is cooled, it becomes an irreversible elastic gel, which solidifies and becomes a semi-transparent elastic solid konjac. Glucomannan stimulates the intestinal tract to promote hormone secretion and suppresses the increase in cholesterol levels, so it has the effect of preventing diabetes and colon cancer in addition to preventing overweight, eliminating constipation, preventing toxicity, etc. It is an extremely excellent material.

  In more detail, how to make konjac is added little by little while stirring 250 g of konjac flour into 100 liters of water or hot water of about 40-50 ° C. If the stirring is continued for 15 to 30 minutes, the whole becomes sticky and becomes paste-like. When this is left for 1 to 2 hours, the mannan completely swells and becomes a uniform paste. Add alkali (calcium hydroxide, etc.) to this, quickly and stir well, put it in a mold box and let it stand for 40-50 minutes, it will solidify considerably, so cut it into a predetermined shape and put it in boiling water Add and heat to solidify.

Udon noodles and noodles, which are representative of Japanese noodles, are kneaded with wheat flour (medium-powered flour) added with salt and water, then stretched and cut, but now they are extruded while being automatically kneaded by a noodle molding machine. Most of them are machine kneading. Macaroni and spaghetti are commonly referred to as pasta and have become a major weight in the Japanese diet. The production method is flour (a strong flour, generally durum wheat semolina or farina), water and salt are added to it, and eggs and vegetables (tomatoes, spinach) are added or not added to the air inside the particles. This is pushed into the cylinder of a macaroni molding machine, extruded through a die (mold) hole at high pressure (80 Kg / cm ² or more) while kneading, cut to about 25 cm for spaghetti and 4 to 5 cm for macaroni and dried naturally. Let Various shapes of macaroni and spaghetti can be obtained by replacing the holes in the die.

  The consumption form of konjac is mostly winter-dependent side dishes such as oden, sukiyaki, and boiled food. Moreover, when konjac is used as a material for home cooking, it is necessary to remove the alkali in the konjac by boiling it in water. The problem is that it is slow and the taste is slow, which hinders the expansion of consumption. The present inventors have devised a high quality, simple seasoning konjac that is quick to remove from the brewing process, and is a konjac processed product, as well as a konjac processed product. Has already obtained a patent. (Patent Document 1)

  On the other hand, due to the recent diet boom, foods are becoming increasingly low in calories, and various low-calorie foods have been developed. In order to reduce the calorie content of noodles, some of the main raw materials for producing noodles have been devised, such as replacing seaweed and other dietary fibers and polysaccharides, such as konjac and glucomannan, flour, buckwheat flour, etc. Attempts have been made to produce staple foods such as udon, buckwheat, and spaghetti (see Patent Documents 2 to 8). When using konjac powder, konjac has a unique odor, strong taste, and a different texture and taste from flour-based noodles. Etc., and there are problems such as difficulty in continuous production by machines. As a full-fledged noodles mainly composed of flour, konjac or glucomannan-containing udon with konjac, buckwheat, spaghetti, etc. that are practically used are hardly provided.

Patent No. 3829211 JP-A-9-117261 Japanese Patent Laid-Open No. 10-155440 JP-A-9-215477 JP 2001-86948 A JP-A-3-65152 JP-A-10-191912 JP-A-7-327622

  Konjac is attracting attention as a low-calorie health food and jelly with konjac has been developed, but its application to noodles has not yet been put to practical use. Since noodles are mainly starch and are nutritionally detrimental because they use wheat flour as the main ingredient, if they contain konjac as a component, they can be good health foods. In this regard, it is conceivable that konjac flour is made by mixing konjac flour directly with wheat flour and water to make a kneaded flour. Because it is not mixed, a good texture cannot be obtained. Konjac is basically different from conventional noodle manufacturing methods in which konjac flour (coarse powder, fine powder) is mixed with a large amount of water to form a solid, so that a small amount of water is mixed with the flour and kneaded.

  Retort pouch foods are close to the conventional consumption of konjac, which has little relationship with seasonality and age group, is delicious, simple and healthy, and meets consumer demand. Noodle retort pouch food was assumed because Kagawa Prefecture is the largest consumer of udon in Japan. However, in the case of so-called konjac flour-containing udon noodles and somen, which are a mixture of udon noodles and somen, which are made from wheat flour as the main ingredient, and normal udon noodles, starch and proteins in the flour are glued at temperatures above 100 ° C. Swells and cannot be commercialized.

  Although the present konjac can be stored with the power of an alkaline solution, since this alkali has a bad smell or a problem in cooking, a storage method using a heat sterilization technique except for the alkali described in Patent Document 1 is preferable. . Therefore, it is considered that the technology of Patent Document 1 can be used for retort pouch food that can be distributed at room temperature.

An object of the present invention is to provide a new material konjac that does not undergo alteration due to pressure and heat treatment, in particular a noodle-shaped new material konjac that is adjusted to pH 9 to 3 in combination with an acidic seasoning, and a method for producing the same. And In addition to udon, the texture of ramen, samen, spaghetti, macaroni, etc. is formed by changing the raw material composition, and various retorts can be made by changing the seasoning in the pouch to curry, shellfish soup, sauces, etc. It is an object of the present invention to provide a pouch product and a manufacturing method thereof.

The gist of the present invention is the new material konjac of the following (1) to (7).
(1) Add konjac, starch, gluten and wheat flour to water and stir into konjac paste, then add calcium hydroxide to solidify the konjac, a new material with a pH of 10 to 12, and make it an acidic seasoning. New material konjac, characterized in that the pH is adjusted to 9 to 3 in combination with the material.
(2) A new material konjac is produced as a noodle-shaped konjac that is solidified and molded by adding calcium hydroxide to konjac paste and kneading in this state and heating in a hot water bath. (1 ) New material konjac described.
(3) The new material konjac of (1) or (2) comprising 1 to 5% by weight of konjac, 1 to 10% by weight of starch, 1 to 5% by weight of wheat gluten and 0.5 to 5% by weight of wheat flour.
(4) Konjac is a new material konjac (1), (2) or (3) using konjac potato or semen powder obtained by drying and pulverizing potato.
(5) The new material konjac according to any one of (1) to (4), wherein the acidic seasoning is powder, liquid or sauce.
(6) The combination of the new material konjac and the acidic seasoning is mixed in advance and filled in the packaging container, or filled in the packaging container and mixed in the packaging container (5).
(7) A new material according to (6) characterized in that a sealable plastic container is used, which is sealed after filling, and the alkali in the new material konjac is neutralized and adjusted to a predetermined pH in the container. Konjac.

The gist of the present invention is the following method (8) to (10) for producing a new material konjac.
(8) Using konjac 1-5% by weight, starch 1-10% by weight, wheat gluten 1-5% by weight and wheat flour 0.5-5% by weight, adding to water and stirring to make konjac paste, Add calcium hydroxide to it, knead until the whole becomes uniform, pass through the eye plate and heat in a hot water bath to solidify and form a new noodle-like material konjac with a pH of 10-12, then make it acidic A method for producing a new material konjac, characterized in that the pH is adjusted to 9 to 3 in combination with the above seasoning.
(9) The method for producing the new material konjac according to (8), wherein the combination of the new material konjac and the acidic seasoning is mixed in advance and filled in the packaging container, or filled in the packaging container and mixed in each.
(10) A new material according to (9) characterized by using a sealable plastic container, sealing it after filling, and neutralizing the alkali in the new material konjac in the container to adjust the pH to 9 to 3. Konjac manufacturing method.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a new material konjac that does not undergo alteration due to pressure heat treatment, particularly a noodle-shaped new material konjac adjusted to pH 9 to 3 in combination with an acidic seasoning, and a method for producing the same. .

  The biggest advantage is that it can be made into a retort pouch food. And even in frozen storage, it can be used in the seasoned frozen food field without losing the texture of udon. By changing the raw material composition, the texture of ramen, samen, spaghetti, macaroni, etc. is formed in addition to udon, and if the seasoning in the pouch is curry, fish shell soup, sauce, etc., various retort pouch products, and A manufacturing method thereof can be provided.

If normal noodles of wheat flour raw materials are made into retort pouch foods, starch and proteins in wheat flour will gelatinize and swell, and cannot be commercialized.
Therefore, starch, gluten, and wheat flour were mixed in konjac flour and used to obtain smoothness, hardness, stickiness, and whiteness, which is the texture of noodles, even when heated under pressure. Starch is slow to age, and tapioca starch is used to provide smoothness in relation to the amount of gluten. Also, processed starch, corn, potato starch, and starch derived from wheat are quite effective.
Hardness and stickiness can be obtained by using wheat gluten. Gluten is kneaded to form a network structure by combining glutinin and glutenin, which are wheat proteins, and exhibits viscoelasticity, which is indispensable for forming a texture of the new material konjac.
When packaging, itchiness is caused by the high concentration of the seasoning filled in the pouch, so the osmotic pressure is adjusted by reducing the concentration.

The mixed weight% of konjac flour, starch, gluten, and wheat flour whose quality does not deteriorate even under pressure sterilization at 100 ° C. or higher is as follows. The new material konjac uses konjac potato flour or konjac flour 1 to 5% by weight, starch 1 to 10% by weight, wheat gluten 1 to 5% by weight, and wheat flour 0.5 to 5% by weight. These raw materials are kneaded, and are kneaded by an ordinary production method, and added with alkali (calcium hydroxide) to be gelled. A new material konjac with a texture of various foods can be produced depending on the ratio of the blended weight% of the ingredients to be kneaded. The preferred food targeted by the new material konjac is noodles. By changing the raw material composition, textures such as udon, ramen, samen, spaghetti and macaroni are formed.
At the time of packaging, a new material konjac having a pH of 10 to 12 and an acidic seasoning (powder, liquid, sauce) are filled into a heat-resistant packaging container (pouch), whereby the alkaline component in the konjac is an acidic component in the seasoning. To a predetermined pH. The greatest advantage of the present invention is that it can be a retort pouch food. And even in frozen storage, it can be used in the seasoned frozen food field without losing the texture of udon. The seasoning in the pouch can be, for example, curry, fish and shellfish soup, sauces and the like.

  The new material konjac of the present invention is obtained by gelatinizing konjac potato flour or konjac flour, preferably tapioca starch, gluten, and wheat flour with water (20 ° C.), and then allowing to stand for 2 hours and coagulating with calcium hydroxide (alkali). Obtained by extrusion or cutting by various methods. Noodles (Udon, buckwheat, Chinese noodles, spaghetti, gyoza skin, etc. can be obtained in various shapes. And the texture of such foods changes the weight ratio% of konjac flour, starch, gluten, and wheat flour. It will be very similar.

For example, when producing curry udon using konjac, a new material with a udon-like texture made with 3% konjac flour, 3% tapioca starch, 1.5% gluten and 1% wheat flour, The seasoning (carrero) with adjusted acid amount so that the pH after the product is 5 to 6 is a ratio of 1: 0.5, and light and oxygen are not passed through the synthetic resin film or aluminum foil. Fill the material pouch (bag-like container) or forming container (tray) and seal completely.
Pressurization and heating are performed at 110 ° C. to 120 ° C., 20 to 50 minutes, and heated (retort) to sterilize and homogenize seasoning ingredients. The sterilization treatment is adjusted lighter as the product is adjusted to lower pH.

In the pouch, the seasoning (curry, fish shellfish soup, sauces, etc.) is in contact with the surface of the new noodle-like material konjac, and the acid component of the seasoning penetrates into the noodle, and the pH is 9 to 9 Adjust to 3. A seasoning (carreaux) having a pH adjusted to 9 to 3 and preferably containing a necessary amount of organic acid is used.
New noodle-like material konjac (around pH 11) and seasoning with adjusted acid amount (Adjusted to acid amount calculated so that pH becomes 9 to 3 when seasoning uniformly penetrates into new noodle-like material konjac) In a heat-resistant synthetic resin container and immediately sterilized by heating to obtain a savory noodle-like konjac. As the seasoning, a Western-style, Japanese-style, or Chinese-style seasoning can be used. The organic acid used for adjusting the acid amount is a food additive such as acetic acid, citric acid, lactic acid, malic acid, and gluconic acid.

  A combination of a new material konjac and an acidic seasoning may be mixed in advance and filled in a packaging container, or may be filled in a packaging container and mixed therein.

  Noodle type new material konjac such as udon and Chinese noodles of the present invention is different from noodles containing konjac flour in a method of kneading water and konjac flour in wheat flour, mixed with gluten and starch in konjac flour, paste And then gelled with alkali. Therefore, it has various characteristics. For example, konjac, a new material with a texture of udon, does not soften or age due to water absorption even if it is boiled and left for a long time. Even if it is packed with seasonings and heated under pressure, ingredients such as starch do not elute and no garlic is produced. Calories are less than half.

  Details of the present invention will be described in the examples. The present invention is not limited to these examples.

[New material Konjac raw material]
A new material konjac was produced using the following raw materials.
Konjac flour: Refined konjac flour with special specifications (also called “seed flour” manufactured by Hadano Shoten Co., Ltd.)
Starch: Processed tapioca starch “Yuri 8” (Matsuya Chemical Co., Ltd.)
Gluten: Wheat gluten "A-Guru G" (Glico Nutrition Foods Co., Ltd.)
Wheat flour: Powerful flour “Acacia” (Chiba Flour Milling Co., Ltd.)
Calcium hydroxide: “Watermelon 350” (Tanaka Lime Industry Co., Ltd.)

[Manufacturing method of konjac, a new udon-like material]
Slowly add 3kg of konjac flour, 3kg of starch, 1.5kg of gluten and 1kg of wheat flour to 97L (20 ° C) of water and stir until glue-like, leave it for 2 hours, then add 1.7% calcium hydroxide to this konjac paste. Add 10 L, knead until the whole becomes uniform, pass through the following dish and heat in a hot water bath (65 ° C., 5 minutes) to solidify and form. As a result, noodle-shaped konjac rich in quality such as elasticity can be obtained. As the eye plate, konjac paste having 80 holes with a diameter of 2.0 mm on a plate-like plate was used. The dish-shaped plate may be made of plastic, brass or stainless steel. In addition, various types such as a square 7 mm square hole can be used.
Depending on the ratio of the blended weight% of the raw materials to be kneaded, “konnyaku noodles” having a texture of various foods can be produced.

[Packaging of a new udon-like material, konjac]
When packaging, fill the pouch with "konjac noodles" with a pH of 10-12 and acidic seasonings (powder, liquid, sauce), but this will neutralize the alkaline components in the konjac with the acidic components in the seasonings. It is adjusted to a predetermined pH. After packaging, normal pressure and autoclaving are performed and commercialized.

[Example 1]
100g of udon-like "new material konjac" and commercially available curry roux (vegetables, fruits (onions, potatoes, carrots, apples, coconuts), beef, flour, dairy products, fruit chutney, extract (pork chicken), sugar, curry Pouch was filled with 50 g of powder, salt, edible oil, starch, spice, seasoning (amino acid, etc.), caramel color, flavor, and paprika color. At this time, 0.15 g of citric acid was added to Carreru to adjust the product pH to 6.5. After complete sealing, heating was performed at 110 ° C. for 20 minutes.

[Comparative Example 1]
The procedure was the same as in Example 1 except that ordinary boiled udon was used instead of the udon-like “new material konjac”. Kneaded with 400 g of wheat flour (medium flour) and 200 g of 3% salt water, thinned to make udon. For noodles with the same composition except for konjac flour, the composition of konjac flour 3% and the above noodles becomes clay-like and does not become a konjac with noodle-like physical properties. Therefore, in the comparative example, comparison was made with normal udon.

[Example 2]
A pouch was filled with 100 g of udon-like “new material konjac” and 50 g of commercially available udon dashi juice (soy sauce, soybeans, bonito, shiitake, kombu, sugar, salt, mirin, alcohol, seasonings (amino acids, etc.)). At this time, in order to adjust the pH after the product to 7.0, 0.1 g was added to the dashi juice per pouch. After complete sealing, heating was performed at 110 ° C. for 20 minutes.

[Comparative Example 2]
The procedure was the same as in Example 2 except that ordinary boiled udon was used instead of the udon-like “new material konjac”.

[Example 3]
A pouch was filled with 100 g of udon-like “new material konjac” and 50 g of seasoning liquid (2% salt, 0.5% sodium glutamate). At this time, 0.2 g of citric acid was added to the seasoning liquid in order to adjust the pH after the product to 6.0. After complete sealing, heating was performed at 110 ° C. for 20 minutes.

[Comparative Example 3]
The same procedure as in Example 3 was performed, except that ordinary boiled udon was used instead of the udon-like “new material konjac”.

The photographs of curry udon of Example 1, dashi soup udon of Example 2, and seasoning udon of Example 3 are shown in FIG. 1 together with corresponding comparative examples.
The quality evaluation in Table 1 has 10 panelists, and the standard is 5 levels from 1 to 5. The higher the score, the better the quality. The standard compared the value as a retort food. The results are shown in Table 1.

  As shown in FIG. 1, in terms of quality, flavor and merchantability were curry udon, and in Comparative Example 1, the udon sucked curry and became thick and softened. In the case of broth and seasoning udon, as in Comparative Examples 2 and 3, the broth was sucked and thickened. The broth and seasoning were cloudy, and no commercial properties were observed.

  The “new material konjac” having the texture of udon prepared by mixing the starch, gluten and wheat flour of the present invention in konjac does not undergo alteration due to pressure and heat treatment. Also, by changing the mixing ratio of konjac flour, starch, gluten, and wheat flour, textures such as ramen, samen, spaghetti, macaroni, etc. are formed in addition to udon, and seasoning in the pouch is curry, fish shellfish soup, A variety of retort pouch products can be made with sauces.

It is the photograph replaced with drawing which shows each photograph of the curry udon of Example 1, the dashi soup udon of Example 2, and the seasoning liquid udon of Example 3 along with each corresponding comparative example.

Claims (10)

  Combined with konjac, starch, gluten and wheat flour, added to water and stirred into konjac paste, then added calcium hydroxide and solidified with a new material konjac of pH 10-12 combined with acidic seasoning New material konjac, characterized by adjusting the pH to 9-3.   The new material konjac is produced as a noodle-shaped konjac made by adding calcium hydroxide to konjac paste and kneading and solidifying and molding in this state by passing through an eye plate. New material konjac.   The new material konjac according to claim 1 or 2, comprising 1 to 5% by weight of konjac, 1 to 10% by weight of starch, 1 to 5% by weight of wheat gluten and 0.5 to 5% by weight of wheat flour.   4. The konjac is a new material konjac according to claim 1, 2 or 3, wherein konjac potato or a fine powder obtained by drying and crushing potato is used.   The new material konjac according to any one of claims 1 to 4, wherein the acidic seasoning is powder, liquid or sauce.   6. The new material konjac according to claim 5, wherein the combination of the new material konjac and the acidic seasoning is mixed in advance and filled into a packaging container, or filled in a packaging container and mixed therein.   7. A new material konjac according to claim 6, wherein a sealable plastic container is used, the container is sealed after filling, and the alkali in the new material konjac is neutralized in the container to adjust to a predetermined pH. A raw material powder consisting of konjac 1-5% by weight, starch 1-10% by weight, wheat gluten 1-5% by weight and wheat flour 0.5-5% by weight is added to water and stirred to form konjac paste, which is then hydroxylated. Add calcium, knead until the whole becomes uniform, pass through the eye plate and heat in a hot water bath to solidify and form a new noodle-like material konjac with a pH of 10-12, then add it to the acidic seasoning A method for producing a new material konjac, characterized in that the pH is adjusted to 9 to 3 in combination.   The method for producing a new material konjac according to claim 8, wherein the combination of the new material konjac and the acidic seasoning is mixed in advance and filled in a packaging container, or filled in each packaging container and mixed in each. 10. The production of a new material konjac according to claim 9, wherein a sealable plastic container is used, the container is sealed after filling, and the alkali in the new material konjac is neutralized and adjusted to pH 9 to 3 in the container. Method.