JP2011078323A - Package body for gel-like food, and method for improving storage of gel-like food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a package body for gel-like food, and to provide a method for improving storage of the gel-like food. <P>SOLUTION: The package body for gel-like food is produced by charging heat-generated substance which contains 20-80 parts of gelatinized protein based on 20-80 parts of konjac paste at a constitutional ratio of the konjac paste to the gelatinized protein, and is generated by controlling pH 7.8 to 9.8, in a casing or a package, so as to block a flow of air. A further addition of polymer polysaccharide results in doubling the storage effect on the food. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to an agricultural, aquatic and livestock gel-like food product having good storage stability and a method for storing the same.

In conventional fish meat and meat paste products, heat-resistant bacteria remain after low-temperature heat sterilization, so even if a preservative is used, the storage period is at most about two weeks. If no preservative is used, the limit is about one week. In the case of konjac, the pH is usually set to 10.5 or more in order to enhance the storage stability, but since the taste of alkali is strong, the seasoned product is not commercialized.

Technology related to the fusion of fish meat and konjac
JP 2005-287328 A JP2007-089518, There is Japanese Patent Application No. 2007-83581, but there is a description about preservation improvement. This is Japanese Patent Application No. 2007-83581, and the description thereof is merely that the shelf life has been improved, and the mechanism of action has not been elucidated. JP 2005-287328 A JP2007-089518 Japanese Patent Application No. 2007-83581

The present invention focuses on the fact that a gel obtained by fusing konjac gel and fish protein has better storage than ordinary fish paste products, and in order to elucidate the reason and function of this improvement, fish meat We studied the preservation effect of combinations other than konjac and the factors that further improve the preservation.

The constitutional requirements of the present invention are the following three items, and the improvement of the preservation property is achieved by these cooperative actions.
1. The sol composed of konjac glue and gelling protein has a composition of konjac glue of 20% or more and gelling protein of 80% or less, or konjac glue of 80% or less and gelling protein of 20% or more. It must be a thing.
2. The sol composed of konjac glue and gelling protein is prepared by adjusting the pH to 7.8 to 9.8 with an alkaline agent.
3. The sol consisting of konjac glue and gelling protein is sealed in air by packing it in a container or casing, etc., or it is heated in a container or packed in a package to shut off the air. Make the volume of 7 or less of the volume of the gel food.
Furthermore, by adding a high molecular polysaccharide, the shelf life of the product can be extended as compared with the case where no addition is made. These polymer polysaccharides include alginic acid, sodium alginate, pectin, xanthan gum, carrageenan, pullulan and the like, and there is no great difference in the effect of extending the storage stability depending on the type of polymer polysaccharide.
As described above, the gel food according to the present invention can be stored for about 11 months depending on conditions.

The konjac paste in the present invention is a paste made by adding water to konjac flour, or a raw potato grated and heated, but konjac flour is 2.5% to water depending on the grade. It may be used at a concentration of about%. The konjac powder may be added to the gelling protein in a powder form and then mixed with water, or the konjac powder may be added to the gelling protein and then added to the gelling protein. May be. In this case, if a differential grade is used for the konjac powder, the time until gelatinization can be shortened. Gelling protein is raw fish meat, fish paste, fish sacrificial, meat, soy flour, soy flour swelled and ground, isolated soy protein, wheat gluten, etc. By cutting with a silent cutter, food processor, etc., or crushing with a chopper and adding salt to make a thick meat paste by stirring, etc. Soybeans and soybean flour are crushed with a milling machine <mass colloider> etc. Separated soy protein and wheat protein are made into a surimi by adding water to the powder, and both have the property of being gelled by heating.
In the present invention, it was not possible to elucidate the substance for improving the storage stability. However, if the mechanism is estimated, pH 7.3 or more of glucomannan which is a component of konjac, gelling plant protein, and actomyosin protein is pH 7.3 or higher. When the heat-reaction product of 8 or less suppresses the growth of bacteria and fungi and blocks the air fluidity, the storage stability is remarkably increased. Furthermore, it has been found that this preservability is remarkably increased when a high molecular weight polysaccharide such as alginic acid, sodium alginate, pectin, pullulan, carrageenan, xanthan gum is used in combination. High-molecular polysaccharides are in sols and bind to glucomannan and animal and plant proteins by heating to become fungi and bacteria inhibitors, or the moisture necessary for fungi and bacteria to grow. It is presumed to be a substance that inhibits absorption.
In the present invention, the pH is adjusted with an alkali agent, but generally used as an alkali agent is calcium hydroxide, shell calcium, calcium carbonate, phosphoric acid 3Ca, sodium carbonate, phosphoric acid 3Na, phosphoric acid 3 potassium, Although there is K carbonate, etc., there is no difference depending on the type of alkaline agent, so it may be determined in consideration of the flavor, the amount added, etc. However, if the pH is lower than 7.3, the gel strength of the gelled product is weak and the paste It is not preferable because it has a large gap, and when the pH exceeds 9.8, it cannot be used because the alkalinity is strong.
And the bitterness and alkalinity derived from an alkali metal are relieve | moderated by adding polymeric polysaccharide. It has also been found that there is an effect that the gel formation speed of the konjac paste can be controlled by the alkali agent.
The polymer polysaccharide may be added as a powder in the process, or may be dissolved together when the konjac powder is dissolved.
In the present invention, a sol composed of konjac glue and a gelling protein is not practical because the bitterness is strong when the konjac glue is 20% or less and the gelling protein is 80% or more.
When the composition of konjac paste is 80% or more and the gelling protein is 20% or less, the gel is remarkably wrinkled, the shape retention is poor, the palatability is remarkably lowered and is not practical. % To 80% is preferable.
In the present invention, air is specifically blocked by (1) filling a sol-like substance into a casing and heating, (2) packing a sol formed and heated and gelled into a container, (3 ) This can be achieved by forming a sol that has been gelled by heating and packaging it with a bag.
Here, as a particularly novel matter, the packaging material and container used for blocking air are not limited to the type, material of gas permeability, etc., and are always put in a plastic bag or the like and heat sealed. There is no need for sealing, etc., and there is no difference in storage effect even if the tray pack containing the gel food is wrapped with polyethylene or vinylidene chloride wrap film.

This will be described below with test examples.
In the test results, the symbol-indicates no abnormality, ± is slightly abnormal, + indicates abnormality, generation of mold, and occurrence of netting.
The test of the gel food comprising the konjac paste and the gelling protein in the present invention was carried out under the following conditions.
The konjac paste was blended by adding 100 parts of water to 2.5 parts of konjac flour and allowing the konjac paste to swell and dissolve for 3 hours. As the gelling protein, fish meat is used that is 2.5% salt added to Sukusotaara frozen surimi grade 2 and cut with a food cutter, meat is 2.5% salt added with pork thigh meat, food cutter The vegetable protein used was a mixture of soy protein 1 and water 4 mixed with water 2.5% with a food cutter.
These mixing methods were mixed with a food processor (about 1 minute).
The pH was adjusted with Ca hydroxide and the pH was adjusted to 8.5.
Casing is filled in a Kurehalon casing (diameter 0.8 cm × 15 cm), bound at both ends, and heated at 90 ° C. for 20 minutes.
The specimen without the casing was used after aseptically removing the casing from the gelled foodstuff.
The plastic container used for the test without the casing was a container with a vinyl chloride lid, and the lid and the main body were of a type in which the lid and the main body were joined together with irregularities.
The volume of the container is the volume in an empty state.
The storage test was conducted in a constant temperature and humidity chamber (6 ° C humidity saturation).

Test 1
The konjac paste 50 was mixed with a gelling protein 50, and the gelled food, which was filled in a casing without using a high molecular weight polysaccharide and heated and cooled, was put in a plastic container without a lid and subjected to a storage test.
The test results are listed in Table 1.

Test 2
After filling the konjac paste 50 into the mixed dough of gelling protein 50 in the casing without using the high molecular weight polysaccharide and heating and cooling, the volume of the stick-like gel from which the casing is removed and the volume of the container are 1: 8. Then, it was placed in a tray, covered with a lid, and the air was cut off.
The test results are listed in Table 2.

Test 3
A storage test was conducted by adjusting the volume of the stick-like gel prepared in Test 2 and the volume of the container to 1: 6.
The test results are listed in Table 3.

Test 4
A storage test was conducted by adjusting the volume of the stick-like gel prepared in Test 2 and the volume of the container to 1: 7.
The test results are listed in Table 4.

Test 5
Put the gelled food, mixed with konjac paste 50 and gelled protein 50 into the casing using high molecular polysaccharide (alginic acid 0.1%), and cooled in a container without lid. did.
The test results are listed in Table 5.

Test 6
A mixture of konjac paste 50 and gelling protein 50 mixed with a high molecular weight polysaccharide (alginate 0.1%) was filled into a casing, heated and cooled, and the casing was removed. The volume ratio of the stick-like gel food and the volume of the container was adjusted to 1: 8, 1: 7, 1: 6, and placed in a container for storage test.
The test results are listed in Table 6.

Test 7
Sticky gel with konjac paste 50 mixed with dough of gelling protein 50 and high molecular weight polysaccharide (0.03% alginic acid) added to the casing and then cooled after heating and cooling. The volume ratio of the container and the container was adjusted so that the volume ratio was 1: 5.
The test results are listed in Table 7.

Test 8
Sticky gel with konjac paste 50 mixed with gelled protein 50 mixed with high molecular weight polysaccharide (alginic acid 0.05%), filled in casing, cooled after heating, and the casing removed The volume ratio of the container and the container was adjusted so that the volume ratio was 1: 5.
The test results are listed in Table 8.

Test 9
Sticky gel with konjac paste 50 mixed with dough of gelling protein 50 and high molecular weight polysaccharide (alginic acid 0.3%) added to the casing, and then cooled after heating and cooling. The volume ratio of the container and the volume of the container were adjusted so as to be 1: 5.
The test results are listed in Table 9.

Test 10
Sticky gel with konjac paste 50 mixed with gelled protein 50 mixed with high molecular weight polysaccharide (alginic acid 0.5%), filled in casing, cooled after heating, and removed from casing The volume ratio of the air and the volume of the air in the container were adjusted so as to be 1: 5, and the container was placed in the container to shut off the air and subjected to a storage test.
The results of the test are listed in Table 10.

Test 11
Sticky gel with konjac paste 50 mixed with gelled protein 50 and high molecular weight polysaccharide (alginic acid 0.8%) added to the casing, then heated and cooled to remove the casing The volume ratio of the container and the container was adjusted so that the volume ratio was 1: 5, and the container was placed in the container to shut off the air and subjected to a storage test.
The test results are listed in Table 11.

Test 12
The mixture of konjac paste 50 and gelling protein 50 was mixed with a high molecular weight polysaccharide (alginic acid 0.1%), filled into a casing, and then heated and cooled. The effect of pH difference was tested. . The pH was adjusted to 9.8 with Ca hydroxide.
The test results are listed in Table 12.

Test 13
The mixture of konjac paste 50 and gelling protein 50 was mixed with a high molecular weight polysaccharide (alginic acid 0.1%), filled into a casing, and then heated and cooled. The effect of pH difference was tested. . The pH was adjusted to 9.5 with Ca hydroxide.
The results of the test are listed in Table 13.

Test 14
The mixed dough of konjac paste 50 and gelling protein 50 was mixed with a high molecular weight polysaccharide (alginic acid 0.1%), filled into a casing, and then tested for the effect of pH difference in a heating and cooling type. The pH was adjusted to 9.3 with Ca hydroxide.
The test results are listed in Table 14.

Test 15
Mix the dough of konjac paste 50 with gelling protein 50, add polymer polysaccharide (alginic acid 0.1%) and fill the casing, then heat and cool. The effect due to the difference in pH was tested. The pH was adjusted to 9.0 with Ca hydroxide.
The test results are listed in Table 15.

Test 16
The mixture of konjac paste 50 and gelling protein 50 was mixed with a high molecular weight polysaccharide (alginic acid 0.1%), filled into a casing, and then heated and cooled. The effect of pH difference was tested. . The pH was adjusted to 8.5 with Ca hydroxide.
The test results are listed in Table 16.

Test 17
The mixed dough of konjac paste 50 and gelling protein 50 was mixed with a high molecular weight polysaccharide (alginic acid 0.1%), filled into a casing, and then tested for the effect of pH difference in a heating and cooling type. The pH was adjusted to 8.0 with Ca hydroxide.
The test results are listed in Table 17.

Test 18
The mixed dough of konjac paste 50 and gelling protein 50 was mixed with a high molecular weight polysaccharide (alginic acid 0.1%), filled into a casing, and then tested for the effect of pH difference in a heating and cooling type. The pH was adjusted to 7.8 with Ca hydroxide.
The test results are listed in Table 18.

Test 19
The mixture of konjac paste 50 and gelling protein 50 was mixed with a high molecular weight polysaccharide (alginic acid 0.1%), filled into a casing, and then heated and cooled. The effect of pH difference was tested. . The pH was adjusted to 7.5 with Ca hydroxide.
The test results are listed in Table 19.

Test 20
The mixed dough of konjac paste 50 and gelling protein 50 was mixed with a high molecular weight polysaccharide (alginic acid 0.1%), filled into a casing, and then tested for the effect of pH difference in a heating and cooling type. The pH was adjusted to 7.3 with Ca hydroxide.
The results of the test are listed in Table 13.

Test 21
Mixing dough of konjac paste 50 with gelling protein 50, adding high molecular weight polysaccharide (alginic acid 0.1%) and filling the casing, and then heating and cooling type, the effect of difference in alkaline agent was tested. . The pH was adjusted to 8.5 with Ca hydroxide.
The results of the test are listed in Table 21.

Test 22
Mixing dough of konjac paste 50 with gelling protein 50, adding high molecular weight polysaccharide (alginic acid 0.1%) and filling the casing, and then heating and cooling type, the effect of difference in alkaline agent was tested. . The pH was adjusted to 8.5 with oyster shell calcium.
The results of the test are listed in Table 22.

Test 23
The mixed dough of konjac paste 50 and gelling protein 50 was mixed with a high molecular weight polysaccharide (alginate 0.1%), filled into a casing, and then tested by heating type for the effect of different alkali agents. The pH was adjusted to pH 8.5 with tricalcium phosphate.
The test results are listed in Table 23.

Test 24
Mixing dough of konjac paste 50 with gelling protein 50, adding high molecular weight polysaccharide (alginic acid 0.1%) and filling the casing, and then heating and cooling type, the effect of difference in alkaline agent was tested. . The pH was adjusted to pH 8.5 with 3Na phosphate.
The test results are listed in Table 24.

Test 25
Mixing dough of konjac paste 50 with gelling protein 50, adding high molecular weight polysaccharide (alginic acid 0.1%) and filling the casing, and then heating and cooling type, the effect of difference in alkaline agent was tested. . The pH was adjusted to 8.5 with Ca carbonate.
The test results are listed in Table 25.

Test 26
Mixing dough of konjac paste 50 with gelling protein 50, adding high molecular weight polysaccharide (alginic acid 0.1%) and filling the casing, and then heating and cooling type, the effect of difference in alkaline agent was tested. . The pH was adjusted to 8.5 with sodium carbonate.
The test results are listed in Table 26.

Test 27
The storage effect by the difference in the addition amount of pectin was tested by using 0.03% of high molecular weight polysaccharide pectin in a mixed dough of gelling protein 50 and konjac paste 50, filling the casing and then heating and cooling.
The test results are listed in Table 27.

Test 28
The preservation effect by the difference in the addition amount of pectin was tested by using 0.05% high molecular weight polysaccharide pectin in a mixed dough of gelling protein 50 and konjac paste 50 in a casing and then heating and cooling.
The test results are listed in Table 28.

Test 29
The preservation effect by the difference in the addition amount of pectin was tested by using 0.1% of high molecular weight polysaccharide pectin in a mixed dough of gelling protein 50 and konjac paste 50 in a casing and then heating.
The test results are listed in Table 29.

Test 30
The konjac paste 50 was mixed with the gelling protein 50 mix 0.3% of the high molecular weight polysaccharide pectin, filled in the casing, and then heated to test the storage effect due to the difference in the amount of pectin added.
The test results are listed in Table 28.

Test 31
The storage effect by the difference in the addition amount of pectin was tested by using 0.5% of the high molecular weight polysaccharide pectin in the mixed dough of the gelling protein 50 in the konjac paste 50, filling the casing and then heating.
The results of the test are listed in Table 31.

Test 32
This was a type in which 0.8% of the polymer polysaccharide pectin was used in a mixed dough of the gelling protein 50 and the konjac paste 50, and the casing was heated and then heated, and the storage effect due to the difference in the amount of pectin added was tested.
The test results are listed in Table 32.

Test 33
This was a type in which 0.03% of the high molecular weight polysaccharide xanthan gum was used in the mixed dough of the gelling protein 50 in the konjac paste 50 and then heated in the casing, and the storage effect due to the difference in the amount of xanthan gum added was tested.
The test results are listed in Table 33.

Test 34
The konjac paste 50 was used in the form of gelling protein 50 dough with 0.05% high molecular weight polysaccharide xanthan gum, which was filled in a casing and then heated, and the storage effect due to the difference in the amount of xanthan gum added was tested.
The test results are listed in Table 34.

Test 35
A mix of konjac paste 50 and gelling protein 50 mixed with 0.3% high molecular weight polysaccharide xanthan gum and then heated in a casing, and the storage effect due to the difference in the amount of xanthan gum added was tested. .
The test results are listed in Table 35.

Test 36
The mixture of konjac paste 50 and gelling protein 50 mixed with 0.5% high molecular weight polysaccharide xanthan gum was heated in a casing, and the preservation effect due to the difference in the amount of xanthan gum added was tested. .
The test results are listed in Table 36.

Test 37
The preservative effect due to the difference in the amount of xanthan gum added was tested by using 0.8% high molecular weight polysaccharide xanthan gum in a mix dough of konjac paste 50 and gelling protein 50 and then heating the casing.
The results of the test are listed in Table 37.

Test 38
The storage effect by the difference in the amount of pullulan added was tested by using 0.03% of the polymer polysaccharide pullulan in the mixed dough of the gelling protein 50 in the konjac paste 50 and filling the casing.
The test results are listed in Table 38.

Test 39
The preservative effect due to the difference in the amount of pullulan added was tested by using 0.05% polymer polysaccharide pullulan in a mix fabric of gelling protein 50 in konjac paste 50, filling the casing and then heating.
The test results are listed in Table 39.

Test 40
The preservative effect by the difference in the amount of pullulan added was tested by using 0.3% of the polymer polysaccharide pullulan in the mixed dough of the gelling protein 50 and konjac paste 50 in a casing and then heating.
The test results are listed in Table 40.

Test 41
This was a type in which 0.5% of the polymer polysaccharide pullulan was used in the mixed dough of the gelling protein 50 to the konjac paste 50, and the casing was heated and then heated, and the storage effect due to the difference in the amount of pullulan added was tested.
The test results are listed in Table 41.

Test 42
This was a type in which 0.8% of the polymer polysaccharide pullulan was used in the mixed dough of the gelling protein 50 in the konjac glue 50 and the casing was filled and then heated, and the storage effect due to the difference in the amount of pullulan added was tested.
The test results are listed in Table 42.

Test 43
The storage effect by the difference in the addition amount of carrageenan was tested by using 0.03% of the high molecular weight polysaccharide carrageenan in the mixed dough of konjac paste 50 and gelling protein 50 and filling the casing.
The test results are listed in Table 43.

Test 44
The mixed effect of konjac paste 50 with gelling protein 50 mixed with 0.05% high molecular weight polysaccharide carrageenan was used to fill the casing and then heated, and the storage effect due to the difference in the amount of carrageenan added was tested.
The test results are listed in Table 44.

Test 45
The konjac paste 50 was mixed with the gelled protein 50 in 0.3% of the high molecular weight polysaccharide carrageenan, filled in the casing, and then heated to test the storage effect due to the difference in the amount of carrageenan added.
The test results are listed in Table 45.

Test 46
The konjac paste 50 was mixed with a gelling protein 50 mixed dough with 0.5% high molecular weight polysaccharide carrageenan, filled in a casing, and then heated, and the storage effect due to the difference in the amount of carrageenan added was tested.
The test results are listed in Table 46.

Test 47
The konjac paste 50 was mixed with the gelling protein 50 and 0.8% of the high molecular weight polysaccharide carrageenan was used to fill the casing and then heated, and the storage effect due to the difference in the amount of carrageenan added was tested.
The test results are listed in Table 47.

Test 48
A mix of konjac paste 30 and gelling protein 70 was filled in a casing, and a storage test was conducted without using a high molecular weight polysaccharide in the mix dough.
The test results are listed in Table 48.

Test 49
A mix of konjac paste 70 and gelling protein 30 was filled into a casing, and a storage test was conducted without using a high molecular weight polysaccharide in the mix dough.
The test results are listed in Table 49.

Test 50
A mix of konjac glue 20 and gelling protein 80 was filled in a casing, and a storage test was conducted without using a high molecular weight polysaccharide in the mix dough.
The test results are listed in Table 50.

Test 51
A mix of konjac glue 80 and gelling protein 20 was filled into a casing, and a storage test was conducted without using a high molecular weight polysaccharide in the mix dough.
The test results are listed in Table 51.

As described above, the shelf life can be remarkably improved, so that the expiration date after the production can be extended, and it is enormous in terms of production and distribution.

Embodiments of the present invention will be described below.

The raw material of konjac paste 40 kg, fish meat 30 kg, and soy protein hydrolyzate 30 g was used as a polymer polysaccharide, alginic acid, and adjusted to pH 9.0 with Ca hydroxide to produce a gel food.
Details are described below.
Production Method: 1.0 kg konjac powder and 150 g alginic acid are dissolved in water to make 40 kg konjac paste.
○ For fish meat, thaw 30 kg of frozen sukesousuri.
○ Soy protein hydrolyzate is obtained by adding 24 kg of water to 6 kg of separated soy protein.
A. Put 30kg of sukesousuri in a silent cutter, add 1.5kg of salt and pour salt for 5 minutes. Add 150 g of Ca hydroxide, 300 g of sugar, 300 g of Na glutamate, 50 g of ribotide, 100 g of yeast extract, 3 Kg of potato starch and 10 Kg of ice and cut for 5 minutes.
B. Add the konjac paste and soy protein hydrate to the mix of A to make the meat paste finish.
The pH at this time was pH 9.0.
C. Filled with Krehalon casing with B meat paste (sol mix), heated at 90 degrees for 30 minutes and then cooled to make a sticky gel food with a volume of about 80 cubic centimeters, length 18.5cm x 11cm Three of them were wrapped in a plastic bag.
The volume of the gel food in the package was about 240 cubic centimeters, and the volume of the package was about 330 cubic centimeters.
Preservation test This package was stored refrigerated (6 ° C to 8 ° C) and inspected after 12 months. There was no mold as judged from the appearance, and the bacterial test result was a general viable count of 300 cells / g or less. Was negative.

A gelatinous food was produced by using 30 kg of konjac paste, 30 kg of fish meat, 20 kg of soy protein hydrolyzate and 20 kg of pork, using a high-molecular polysaccharide xanthan gum and adjusting the pH to 8.5 with oyster calcium.
Details are described below.
Production Method: 0.75 kg of konjac powder and 150 g of xanthan gum are dissolved in water to make 30 kg of konjac paste.
○ For fish meat, thaw 30 kg of frozen sukesousuri.
○ For pork, thaw 20 kg of thigh.
○ Soy protein hydrolyzate is made to contain water by adding 16 kg of water to 4 kg of separated soy protein.
A. Put 30kg of fish meat and 20kg of pork in a silent cutter, add 1.5kg of salt and perform salting for 5 minutes.
B. Add 250 g of oyster Ca, 300 g of sugar, 300 g of Na glutamate, 50 g of ribotide, 100 g of yeast extract, 3 Kg of potato starch and 10 Kg of ice and cut for 5 minutes.
C. Add the konjac paste and soy protein hydrate to the mix of B to make the meat paste finish.
D. A meat paste (sol mix) of C was filled into a Klehalon tube, heated at 90 degrees for 30 minutes, and then cooled to produce a gel-like food having a volume of 80 cc.
E. Next, this casing was peeled and put into a vinyl chloride container with a lid, which was covered with a product. The volume of the gel food was about 400 cubic centimeters, and the volume of air in the PVC pack was 400 cubic centimeters, excluding the volume of the gel food in the PVC pack.
Preservation test This package was stored refrigerated (6 ° C to 8 ° C) and inspected after 12 months. However, there was no mold as judged from the appearance, and the bacterial test result was a general viable count of 300 cells / g or less. Was negative.

A high-molecular polysaccharide pectin was used as a raw material for 50 kg of konjac paste and 50 kg of pork, and adjusted to pH 8.6 with 3Na phosphate to produce a gel food. Details are described below.
Production method: 1.3 kg of konjac powder and 150 g of pectin are dissolved in water to make 50 kg of konjac paste.
○ For pork, thaw 50 kg of frozen product.
A. Put 50 kg of pork in a silent cutter, add 1.5 kg of salt and perform salting for 5 minutes. Add 200 g of phosphoric acid 3Na, 300 g of sugar, 300 g of sodium glutamate, 50 g of ribotide, and 100 g of yeast extract and cut for 5 minutes.
B. Add the konjac paste to the mix of A to make the meat paste finish.
C. B meat paste (sol mix) was formed into a 3cm diameter ball shape with a ball forming machine, boiled at 90 ° C for 10 minutes, then cooled, and the inside dimension was 9.5cm x 15cm x 3.0cm Seven products were put in a pack made of mateability PP and covered to produce a product.
The volume of the gel food is 99 cubic centimeters, and the volume of air in the container excluding the volume of the gel food is 200 cubic centimeters.
Storage test This package was stored refrigerated (6 ° C to 8 ° C) and inspected 12 months later, but it was judged from its appearance that there was no mold, and the bacterial test result was a general viable count of 300 cells / g or less. Negative.

The raw material of 50 kg of konjac paste and 50 kg of fish meat was obtained by using pullulan as a high molecular polysaccharide, and adjusted to pH 8.0 with sodium carbonate to produce a gel food. Details are described below.
Production method: 1.3 kg of konjac powder and 150 g of pullulan are dissolved in 50 kg of water to make konjac paste.
○ For fish meat, thaw 50 kg of frozen surimi.
A. Add 50Kg of fish meat to the silent cutter, add 1.5K of salt and salt for 5 minutes. Add 250g Na carbonate, 1.0Kg sugar, 300g Na glutamate, 50g ribotide, 100g yeast extract, 3Kg potato starch, 1000g ice and cut for 5 minutes.
B. Add the konjac paste to the mix of A to make the meat paste finish.
C. B meat paste (sol mix) was filled into a plastic laminated film gusset bag (6 cm × 5 cm × 2.8 cm), placed in a retainer, and heated to gel at 90 ° C. for 30 minutes.
After cooling, it was sliced to a thickness of 5 mm, arranged in a foam tray and wrapped with a wrap film. The volume of the gel food is 84 cubic centimeters, and the volume of air in the container excluding the volume of the gel food is 480 cubic centimeters.
Preservation test This food package was stored refrigerated (6 ° C-8 ° C) and inspected after 3 months, but it was judged from the appearance that there was no netting or mold, and the bacterial test result was a general viable count of 300 / g. Hereafter, mold was negative.

A high-molecular-weight polysaccharide carrageenan was used as a raw material containing 50 kg of konjac paste and 50 kg of soy protein hydrolyzate, and adjusted to pH 8.7 with phosphoric acid 3Ca to produce a gel food.
Details are described below.
○ Dissolve 1.3 kg of konjac powder and 150 g of carrageenan in water to make 50 kg of konjac paste.
○ Soy protein hydrolyzate is a method of adding 40 Kg of water to 10 Kg of separated soy protein and allowing it to contain water. Put the konjac paste into the silent cutter and cut it.
B. Put soy protein hydrolyzate into A and cut.
C. Add 1000 g of salt, 1000 g of sugar, 300 g of sodium glutamate, 50 g of ribotide, and 100 g of yeast extract to B, add 3Ca phosphate to this mix to adjust the pH to 8.7, and finish the meat paste.
D. Molded C paste into 45mm x 75mm x 15mm size, fried at 130 ° C for 1 minute 30 seconds, 180 ° C for 1 minute, placed in a foamed polystyrene tray and wrapped with wrap film to shut off air did.
The volume of the gel food is 150 cubic centimeters, and the volume of the air in the container excluding the volume of the gel food is 50 cubic centimeters.
Preservation test This product was stored refrigerated (6 ° C to 8 ° C) and inspected 12 months later, but it was judged from the appearance that there was no mold or netting, and the bacterial test result was a general viable count of 300 cells / g or less. Yes, mold was negative.

The raw material of 40 kg konjac paste, 30 kg pork, and 30 kg soy protein hydrolysate was used in combination with the high molecular polysaccharide xanthan gum and alginic acid, adjusted to pH 8.7 with scallop Ca, to produce a gel food. Details will be described below.
Manufacturing method: 1.0 kg konjac powder, 50 g xanthan gum and 150 g alginic acid are dissolved in water to make 40 kg konjac paste.
○ Thaw frozen pork from 30kg of pork.
○ Soy protein hydrolyzate is obtained by adding 24 kg of water to 6 kg of separated soy protein.
A. Put 30 kg of pork in a silent cutter, add 1.5 kg of salt, and pour salt for 5 minutes.
B. Add 300 g of scallop Ca, 300 g of sugar, 300 g of sodium glutamate, 50 g of ribotide, 100 g of yeast extract, and 3 kg of potato starch, and cut for 5 minutes.
Next, konjac paste and soy protein hydrate are added and mixed to obtain a meat paste finish.
C. B meat paste (sol mix) was formed into a disk shape having a diameter of 80 mm and a thickness of 13 mm, cooked at 90 ° C. for 30 minutes, cooled and skin-packed to obtain a product.
Preservation test This product was stored refrigerated (6 ° C to 8 ° C) and examined after 12 months. There was no mold as judged from the appearance, and as a result of bacterial inspection, the number of viable bacteria was 300 cells / g or less. It was.

Xanthan gum was used as a raw material for 40 kg konjac paste, 30 kg fish meat, and 30 kg soybean meal, and the pH was adjusted to 9.0 with Ca hydroxide to produce a gel food. Details are described below.
Manufacturing method: 1.0 kg of konjac powder is dissolved in water to make 40 kg of konjac paste.
○ Thaw 30 kg of fish sacrificial sacrificial sashimi.
○ Soybean ground product is hydrated with soybeans and then crushed into a paste using a mixer.
A. Put 30 kg of fish meat in a silent cutter, add 1.5 kg of salt and salt for 5 minutes.
B. Add 150 g of Ca hydroxide, 300 g of sugar, 300 g of Na glutamate, 50 g of ribotide, 100 g of yeast extract and 3 Kg of potato starch and cut for 5 minutes.
C. Add the konjac paste and soybean grind to the mix of B and add 150 g of xanthan gum in powder form to make the meat paste finish.
D. A collagen paste having a diameter of 25 mm was filled with C meat paste (sol mix), both ends were bound, steamed at 79 ° C. for 60 minutes, and then cooled to produce a gel food containing 80 cubic centimeters of collagen tube.
E. Five of these were put into a pack with a convexity-concave joint type lid made of PVC measuring 18 cm long × 15 cm wide × 3 cm high to make a product.
The volume of the gel food is 400 cubic centimeters, and the volume of air in the container excluding the volume of the gel food is 380 cubic centimeters.
Preservation test This product was stored refrigerated (6 ° C to 8 ° C) and inspected 12 months later. The appearance was judged to be free of mold and netting, and the result of the bacterial test was a general viable count of 300 cells / g or less. The mold was negative.

The raw material of konjac paste 40Kg, pork 30Kg, and wheat protein hydrolyzate 30Kg was used in combination with high-molecular polysaccharide xanthan gum and alginic acid, and adjusted to pH 8.7 with scallop Ca to produce a gel food.
Details will be described below.
Manufacturing method: 1.0 kg konjac powder, 50 g xanthan gum and 150 g alginic acid are dissolved in water to make 40 kg konjac paste.
○ Thaw frozen pork from 30kg of pork.
○ Wheat protein hydrolyzate is made to contain water by adding 24 kg of water to 6 kg of wheat gluten.
A. Put 30 kg of pork in a silent cutter, add 1.5 kg of salt, and pour salt for 5 minutes.
B. Add 300 g of scallop Ca, 300 g of sugar, 300 g of sodium glutamate, 50 g of ribotide, 100 g of yeast extract, and 3 kg of potato starch, and cut for 5 minutes.
C. Add konjac paste and wheat protein hydrate to B and finish with meat paste.
D. C meat paste (sol mix) was filled in a polyethylene bag (80 × 150 × 0.03 mm), placed in a retainer and heated to gel at 90 ° C. for 30 minutes to obtain a product.
Preservation test This product was stored refrigerated (6 ° C to 8 ° C) and examined after 12 months. There was no mold as judged from the appearance, and as a result of bacterial inspection, the number of viable bacteria was 300 cells / g or less. It was.

Production Method A. For fish meat, thaw 100 kg of frozen meat.
B. Add 100kg of fish meat to the silent cutter, add 2.5kg of salt and salt for 15 minutes. Add sugar 2000g, glutamate Na 300g, ribotide 50g, yeast extract 100g, potato starch 3Kg, ice 10Kg and cut for 15 minutes to complete.
C. The mix of B was filled in a plastic laminate film gusset bag (6 cm × 5 cm × 2.8 cm), placed in a retainer, and heated to gel at 90 ° C. for 30 minutes.
Preservation test This was stored in a refrigerator (6 ° C to 8 ° C) for 14 days and examined, but as a result of the bacterial test, the number of viable bacteria was deteriorated at 1.5 million cells / g.

A. For fish meat, thaw 100 kg of frozen meat.
B. Add 100kg of fish meat to the silent cutter, add 2.5kg of salt and salt for 15 minutes. Add sugar 2000g, glutamate Na 300g, ribotide 50g, yeast extract 100g, potato starch 3Kg, ice 10Kg and cut for 15 minutes to complete.
C. The mix of B was filled in a plastic laminate film gusset bag (6 cm × 5 cm × 2.8 cm), placed in a retainer, and heated to gel at 90 ° C. for 30 minutes. From this, the packaging material was removed, sliced to a thickness of 5 mm, placed on a tray, wrapped in wrap film and commercialized.
Preservation test The package was stored in a refrigerator (6 ° C to 8 ° C) for 10 days, but as a result of the bacterial test, the number of viable bacteria was 1.5 million cells / g, which had deteriorated.

Polymeric polysaccharide pectin was used as a raw material for konjac powder differential 1.3 kg, water 50 kg, and pork 50 kg, and adjusted to pH 8.6 with phosphoric acid 3Na to produce a gel food. Details are described below.
Production method ○ Powdered konjac powder differential 1.3Kg and pectin 150g.
○ For pork, thaw 50 kg of frozen product.
A. Put 50 kg of pork in a silent cutter, add 1.5 kg of salt and perform salting for 5 minutes. Add 300 g of sugar, 300 g of sodium glutamate, 50 g of ribotide and 100 g of yeast extract and cut for 5 minutes.
B. Add the konjac flour derivative to the mix of A and add 50 kg of water. Add 200 g of phosphoric acid 3Na to finish the meat paste.
C. B meat paste (sol mix) was formed into a 3cm diameter ball shape with a ball forming machine, boiled at 90 ° C for 10 minutes, then cooled, and the inside dimension was 9.5cm x 15cm x 3.0cm Seven products were put in a pack made of mateability PP and covered to produce a product.
The volume of the gel food is 99 cubic centimeters, and the volume of air in the container excluding the volume of the gel food is 200 cubic centimeters.
Storage test This package was stored refrigerated (6 ° C to 8 ° C) and inspected 12 months later, but it was judged from its appearance that there was no mold, and the bacterial test result was a general viable count of 300 cells / g or less. Negative.

Claims (5)

The sol composed of konjac glue and gelling protein was wrapped with a packaging material before heating, with or without a high molecular weight polysaccharide, and having a pH of 7.8 to 9.8. The gel food is further packaged or the air flow is blocked without being wrapped, or the gel food obtained by gelling the sol described above by heating is wrapped in a packaging material, or placed in a container to prevent the air flow. Gel-like food packaging characterized by blocking The sol composed of konjac glue and gelling protein was wrapped with a packaging material before heating, with or without a high molecular weight polysaccharide, and having a pH of 7.8 to 9.8. Gelling food is further packaged or blocked without airflow, or the sol described above is gelled by heating and then wrapped in a packaging material, or placed in a container to block airflow. And preserving the gel-like food by improving the preservability by the cooperative action of the sol and the heated product of the sol The polymeric polysaccharide according to claim 1 or claim 2 is a gel food package comprising one or more kinds selected from alginic acid, sodium alginate, pectin, xanthan gum, carrageenan, and pullulan. And a method for improving the preservation of gelled food. The sol composed of the konjac paste and the gelling protein according to claim 1 or 2 has a constitution in which the konjac paste is 20% or more and the gelling protein is 80% or less, or the konjac paste is 80% or less. A package for gelled food having a gelling protein content of 20% or more and a method for improving the preservation of gelled food. A package for a gel food, wherein the volume of the container for packaging the gel food according to claim 1 or 2 is 7 times or less of the volume of the gel food, and a method for improving the preservation of the gel food.