JP2009142205A - Devil's tongue rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide devil's tongue rice enabling stable ingestion of devil's tongue in usual dietary life without having any consciousness of eating devil's tongue as rice, extremely easy to restrict the calorie of food, and boiled and eaten together with rice or singly, and to provide a method for producing the devil's tongue rice. <P>SOLUTION: The devil's tongue rice contains 1 pt.wt. of devil's tongue refined flour, and 8-15 pts.wt. of starch. The devil's tongue rice is prepared by gelatinizing water-dispersible sol which is kneaded and formed in a rice grain form by usual means, at a starch gelation temperature or below, and drying the product. The method for producing the devil's tongue rice is also provided. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a konjac rice that can be cooked and eaten with rice or alone, and a method for producing the same.

  In recent years, as represented by metabolic syndrome, lifestyle-related diseases such as diabetes have become serious, and countermeasures against obesity, which is one of the causes, have become a national issue.

Konjac is highly regarded as a low-calorie food material, and it can contribute to dietary calorie control by incorporating a lot of this into the diet. However, commercially available konjac is currently used only in very limited dishes such as oden and sukiyaki due to its unique smell and low taste.
Patent Application Notice 3-70461

The present invention is intended to solve the above-mentioned problems of konjac food, and its object relates to konjac rice that can be cooked together with rice or independently and a method for producing the same. Without being conscious of eating konjac as so-called rice, it is possible to take konjac stably in a normal diet, and to easily limit the calorie of the meal. Further, in the production method according to the present invention, gelation is performed at a temperature below the gelatinization temperature of the starch and drying is performed, so that water absorption associated with gelatinization of the starch can be suppressed and drying can be performed very efficiently.

  The konjac rice of the present invention according to the above object comprises 1 part by weight of konjac flour and 8 to 15 parts by weight of starch, and a water-dispersed sol kneaded and formed into rice grains by ordinary means is gelled at a temperature below the gelatinization temperature of starch. The present invention relates to a dried konjac gel characterized by being dried.

  In the present invention, first, a water-dispersed sol is prepared using konjac fine powder and starch in accordance with the usual technique for producing konjac. That is, 1 part by weight of konjac flour and 8 to 15 parts by weight of starch are dispersed in water of 0 to 60 ° C. in an amount of about 20 to 50 times, preferably about 30 to 40 times the weight of konjac flour. To prepare.

  As the starch, raw starch derived from cassava, potato, corn or the like is preferable, and alpha-modified processed starch is not used.

  Next, the water-dispersed sol obtained as described above is formed into a granular shape and gelled. The gelation method is performed by reacting an alkali permitted to be used in food with konjac fine powder. That is, the hydrophilic acetyl group in glucomannan, which is the main component of konjac fine powder, is removed as acetic acid by a chemical reaction with an alkali to make an irreversible gel.

  For example, when the alkali is calcium hydroxide, about 3 to 10%, preferably 5 to 7%, of the original konjac fine powder weight is uniformly mixed in the water dispersion sol in the form of an aqueous dispersion and molded into a granular shape. It is allowed to stand until it gels in water at 0 ° C to 60 ° C, preferably in water at 40 ° C to 60 ° C. The gelation time varies depending on the alkali concentration and the water temperature. Fig. 1 shows the relationship between the water temperature and the gelation time when the alkali is calcium hydroxide and the initial weight of konjac fine powder is 5%. For example, when the water temperature is 10 ° C, gelation takes about 15 minutes. When the water temperature is 60 ° C., gelation is completed in about 2 minutes.

  The most important thing in the gelation step in the present invention is that the water temperature is controlled to be equal to or lower than the gelatinization temperature of starch so that the starch in the sol is not gelatinized. By preventing gelatinization of starch, water absorption of starch can be suppressed and drying of the gel, which is a subsequent process, can be remarkably facilitated. Fig. 2 shows the relationship between the amount of starch with respect to konjac flour and the gel solid content depending on the presence or absence of gelatinization of starch. Fig. 3 shows the gel solid content and the drying time in hot air drying at 90 ° C. It can be seen that the water absorption increases and the solid content of the gel decreases, which is a disadvantageous condition for drying. In addition, even if there was no gelatinization of starch, it was confirmed that the molding could be sufficiently maintained only by gelatinization of konjac, and the outflow of starch granules into water during the gelation process was confirmed to be negligible.

  In the present invention, the starch-containing konjac gel is then dried. The drying method is not particularly limited, but drying with hot air is the most efficient and simple, and the gel is dried until the moisture content of the gel is about 10 to 15% to obtain konjac rice.

The konjac rice according to the present invention swells by absorbing a large amount of water by adding water and boiling, resulting in a texture similar to that of ordinary rice cooked rice.

  The konjac rice of the present invention can take konjac stably in a normal diet without worrying about eating konjac with rice or by cooking alone, and it is extremely easy to limit calorie restriction of the meal Can be done.

In the manufacturing method of the konjakrais by this invention, by making it gelatinize below the gelatinization temperature of starch, it can dry very efficiently and can manufacture at low cost.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in more detail, this invention is not limited to these.
[Example 1] Molding process After adding 25 kg of water to 1 kg of konjac flour and stirring well for 1 hour, add 10 kg of tapioca starch and knead well, then lime milk (60 g of calcium hydroxide, 3 kg of water) And kneaded well, formed into granules having a diameter of 3 to 5 mm by a rotary nozzle of a grain konjac molding machine, and poured into water adjusted to a temperature of 60 ° C. and stirred. Stirring was continued for 10 minutes to obtain a starch-containing konjac gel.
Drying Step Drying was performed with a hot air dryer at a temperature of 80 to 90 ° C. until the water content became 10 to 15%, thereby obtaining Konya Criss.

[Example 2] Molding step An aqueous solution in which 25 kg of water was added to 1 kg of konjac fine powder, 12 kg of tapioca starch was added and kneaded well to the material after stirring well for 1 hour, and then 100 g of sodium carbonate was dissolved in 3 kg of water. And kneaded well, formed into granules having a diameter of 3 to 5 mm by a rotary nozzle of a grain konjac molding machine, and poured into water adjusted to a temperature of 40 ° C. and stirred. Stirring was continued for 30 minutes to obtain a starch-containing konjac gel.
Drying Step Drying was performed with a hot air dryer at a temperature of 80 to 90 ° C. until the water content became 10 to 15%, thereby obtaining Konya Criss.

Add the water for 4g of polished rice to 1g (150g) and 2g of polished rice (300g) according to the above example and cook under normal conditions in a rice cooker. I got rice. Table 1 shows the results of comparative tasting of this product and 100% cooked rice by 10 panelists.

Table 2 shows the composition of the konjakrais according to the above example and the gel obtained by adding water and boiling for 20 minutes.

  The amount of heat after cooking the konjac rice according to the above example is about 73 Kcal per 100 g, which is not about 50% of the heat amount of polished rice (148 Kcal per 100 g). Therefore, when cooked so that the konjac rice occupies 50% of the polished rice after cooking, the amount of heat becomes 110 Kcal, which is about 74% of the polished rice.

It is obvious that the konjac rice according to the present invention can be calorie restricted very easily in place of polished rice.

Relationship between water temperature and gelation time Starch / konjac flour ratio and solid content Relationship between konjac gel solids and drying time

Claims (2)

A water-dispersed sol containing 1 part by weight of konjac flour and 8-15 parts by weight of starch and kneaded and formed into rice grains by ordinary means is gelled below the gelatinization temperature of starch and dried. Manufacturing method of Konya Kreis. The konjac rice according to claim 1, wherein the starch comprises starch derived from cassava, potato, corn or the like.

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