JP2011087487A - Konjac processed food product and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing konjac processed food product by which konjac processed food product having novel properties is produced without causing no problem in a step of mixing konjac powder and food raw material such as wheat flour. <P>SOLUTION: The method for producing konjac processed food product includes the following steps before gelatinization of mixture obtained by mixing refined konjac powder with water or hot water and stirring the mixture: a step for admixing alkali and a first food raw material which absorbs water, and forming the mixture into gel having a pH value of 10-12; and a step for admixing a second food raw material to the generated gel. The konjac processed food product is produced by the method. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to a konjac processed food containing a food raw material and a method for producing the same. More specifically, the konjac refined powder is mixed with water or hot water and stirred until it is gelatinized. A konjac processed food comprising a step of mixing a first food raw material and an alkali to form a gelled product having a pH value of 10 to 12, and a step of mixing a second food raw material into the generated gelled product. The present invention relates to a manufacturing method and processed konjac food.
According to the present invention, it becomes possible to produce a uniform mixture when kneading konjac flour and wheat flour, etc. and water, and furthermore, by combining with food raw materials, it has a high density body and unprecedented unique physical properties. Produces and provides konjac processed food. The konjac processed food of the present invention is a low-calorie, healthy, multi-fiber-containing food, and is a konjac processed food useful for the development of a new food having a unique texture that has not existed before.

  Foods usually called konjac are gel-like substances made from glucomannan and the like, and 96 to 97% water. Glucomannan is a kind of polysaccharide in which glucose and mannose are polymerized in a ratio of 2: 3 to 1: 2, also called konjac mannan, which is hardly digested in the human digestive tract and is partially converted into fatty acids by intestinal microorganisms. Used. For this reason, it is considered as one of foods with extremely low calories. Glucomannan, the main ingredient of konjac, is a natural dietary fiber contained in konjac buds (tubers) belonging to the genus konjac. Dissolve (swell) glucomannan in water to a concentration of about 3%, leave it for 2-3 hours, add alkali such as calcium hydroxide, knead, and heat in hot water. A heat irreversible gel is formed. However, if glucomannan is dissolved (swelled) in water without adding alkali, it does not become a gel but a starch paste-like sol.

In recent years, glucomannan has been used in foods other than konjac, for the purpose of supplementing dietary fiber, improving the texture of solid foods, and improving water retention. In particular, it is often used as a food material when it is necessary to limit the calorie intake. Glucomannan is a typical dietary fiber, and is said to have an effect of lowering blood glucose level and blood cholesterol and immune enhancing activity.
In this way, water-soluble dietary fibers such as glucomannan are low in calories and highly viscous, and can delay the transit time of food in the digestive tract, thus reducing food intake and suppressing weight gain Therefore, various health foods in which glucomannan is added to various foods have been conventionally provided. In addition, foods having a unique texture containing glucomannan are provided.

  As for foods using glucomannan, for example, a method for producing noodles containing starch, which contains a large amount of starch and has a good texture and does not stretch with boil has been proposed (see Patent Document 1). In this method, when preparing a dough by adding water to a starchy raw material and a raw material containing konjac paste, the amount of water including water in the konjac paste is 40 to 70 parts by mass with respect to 100 parts by mass of the starch raw material. The noodles are manufactured as follows. However, the noodles disclosed therein are made from konjac paste to which an alkaline agent such as sodium carbonate is added as a coagulant. Furthermore, since konjac is coagulated in a state containing a large amount of water, there is a problem that a large amount of konjac cannot be blended.

  In addition, regarding the production of noodles containing konjac, konjac prepared by adding 20 to 35 g of konjac fine powder to 1 liter of water or warm water and left standing for 30 minutes to 2 hours, and wheat flour 1.7 ~ 2.5kg and starch 200 ~ 600g are mixed and mixed kneaded powder consisting of konjac and flour produced by stirring for 3 to 8 minutes while irradiating steam at a temperature of 160 ~ 200 ° C in a predetermined shape A method for producing noodles that is cut and molded has been proposed (see Patent Document 2). However, the noodles disclosed therein have an extremely small ratio of konjac flour in the noodles of about 1%, and the calorie cannot be reduced to the extent that it can be said to be a low-calorie food.

  Examples of conventional techniques for producing other types of foods containing konjac ingredients include, for example, foods containing starch as a main ingredient, containing konjac ingredients in a large amount, low-calorie foods containing a high amount of dietary fiber, and food To provide a good konjac-containing food and a method for producing the same, add 5-35 parts by mass of water to 100 parts by mass of a premixed starch and konjac powder, and then add a konjac coagulant. Without stirring, the mixture is stirred to obtain a mixture, the mixture is pressure-kneaded to prepare a paste-like kneaded product, and the paste-like kneaded product is pressure-extruded to form a desired shape. A method for producing konjac-containing food, for example, vermicelli, is characterized by comprising 5 to 50 parts by mass of a konjac component in 100 parts by mass ( Patent reference 3).

  Moreover, the technique which mix | blends a konjac paste with a foodstuff is proposed (refer patent document 4). In this technology, konjac powder is swelled by immersing konjac powder in 10 to 50 times the amount of normal temperature water or warm water, fully swelled, and solidified by adding an alkali agent and solidifying by heating. In this case, an acid (citric acid, etc.) coated with a hydrophobic material (oil, etc.) is added, and the neutralization reaction proceeds after the paste is formed. Alternatively, the present invention relates to a konjac-based substance-containing food in which a weakly acidic konjac paste is added to the food.

  Furthermore, a method for producing a konjac sol product that can be stored in a sterile state for a long period of time and has stable physical properties such as viscosity has been proposed (see Patent Document 5). In this technology, a konjac sol made by adding 0.5 to 3.0% konjac powder to water is filled in a packaging container, and is at a temperature of 101 ° C. or higher at normal pressure or under pressure for 15 to 150 minutes. A method for producing a konjac sol comprising sterilization by heat treatment and inactivation of an enzyme. This method makes konjac, which is normally used in a gel state, always available in the form of a sol, but the ratio of konjac powder in the sol is small and the gel contains a large amount of konjac components. It is not intended for food products.

Japanese Patent Laid-Open No. 2003-167 JP-A-9-117261 JP 2008-136484 A Japanese Patent Laid-Open No. 5-207854 JP 2001-178380 A

  In the food manufacturing industry, by using konjac, in addition to low-calorie consciousness and a healthy feeling, product development focusing on young people who give new physical properties and have a fresh texture is being studied. However, in many attempts, there is a lack of practical use except for a small amount of konjac powder. The usual method for producing konjac is to make konjac flour in water or hot water so as to be 2 to 4% and knead for several minutes to form a paste (sol form). After leaving this for 1-2 hours, It is gelled (solidified) by heating with an alkali such as calcium hydroxide. At this time, it was possible to change the physical properties depending on the type of konjac powder (special powder, coarse powder, etc.) and concentration, but the change was small and limited as a product. In addition, the development of a food that has a high density body, such as the present invention, exhibits unique physical properties not found in conventional konjac products, and can combine konjac and food raw materials in any ratio. There were no successful examples

  In particular, when producing a new type of konjac food in combination with konjac flour and other food raw materials such as wheat flour and starch, it is difficult to obtain a uniform mixed state when added to a mixture of konjac flour and food raw material powder. Then, the product after the addition of alkali and gelation treatment did not have satisfactory performance. The present invention not only solves such unsolved problems in the past by a simple method, but also provides a processed konjac food having unprecedented physical properties.

  In the production of foods using conventional konjac flour, there are technologies that do not use an alkaline agent in obtaining a mixture of konjac flour, flour and water (for example, Patent Documents 2, 3, and 5). It is described that noodles are immediately produced from the prepared dough, or that the mixture itself of water and konjac flour is used as a food property improving agent, for example, for the production of cold noodles. Only physical property improvement is suggested. In addition, these techniques use a mixture in which water and konjac flour are completely gelatinized, and uniform mixing with flour or the like has not been easy. Furthermore, it does not suggest that a konjac processed food having unprecedented physical properties can be produced by subjecting a mixture of konjac and wheat flour to gelation by the alkali treatment and alkali treatment.

The present inventors have skillfully utilized the property that konjac powder is gelled via a sol state, thereby producing processed foods having new properties by combining konjac with various food raw materials and seasonings. The present invention has been completed as a result of intensive researches aimed at the development of new technologies that can solve the above-mentioned problems in conventional mixing.
The present invention provides a gelatinized product and konjac processed food that do not cause a problem in the mixing process of konjac flour and food raw materials such as wheat flour, that is, a large amount of conventional konjac flour and other food raw materials. The purpose is to provide a new processed konjac product that can be widely used in the food industry. In addition, to develop new products that combine konjac with any amount of food ingredients and seasonings, regardless of the type, and to provide foods with physical properties that could not be achieved with conventional processed konjac foods. With the goal. Furthermore, the present invention provides a konjac processed food of the present invention by packaging and commercializing konjac paste containing a raw material for food and providing it to the related food industry as a gelatinized product (sol) for manufacturing konjac processed food. It becomes easy to widely use the manufacturing method.

The method for producing a gelatinized product of the present invention for solving the above-described problems is composed of the following technical means.
(1) A gelled product having a pH value of 10 to 12 by mixing the first food raw material that has absorbed water and alkali until the konjac fine powder is mixed and stirred with water or hot water and gelatinized. A method for producing a konjac processed food, comprising a step of masculinizing, and a step of mixing a second food raw material with the gelled product produced.
(2) The manufacturing method of the konjac processed food as described in said (1) whose 1st food raw material material made to absorb water is a solid form, a slurry form, or liquid state.
(3) The manufacturing method of the konjac processed food as described in said (1) or (2) which mix | blends 100 weight part of water or warm water with respect to 1 weight part of konjac fine powder to 10 weight part.
(4) From (1) to (1) above, wherein the total of the first and second food raw materials is 2 to 250 parts by weight per 100 parts by weight of the mixture of konjac fine powder and water or hot water. The manufacturing method of the konjac processed food in any one of 3).
(5) The above, wherein the second food raw material is blended so as to be 20 parts by weight to 200 parts by weight with respect to 100 parts by weight of the mixture comprising the konjac fine powder, water, and the first food raw material that has absorbed water. (1) The manufacturing method of the konjac processed food in any one of (4).
(6) The above (1), wherein the first food raw material that has absorbed water is one or more selected from the group consisting of cereal flour, starches, dietary proteins, dietary polysaccharides and water-soluble or sparingly soluble fibers ( The manufacturing method of the konjac processed food in any one of (1) to (5).
(7) The above, wherein the second food material is one or more materials selected from the group consisting of fruits, vegetables, fish meat, livestock meat, hydrated cereal flour, and cereal flour that has absorbed water (1) The manufacturing method of the konjac processed food in any one of (6).
(8) The above (1) including the step of freezing and storing the gelatinized material mixed with the first food raw material mixed with water and warm water until the konjac fine powder is mixed and stirred until it gelatinizes. To (7). The method for producing a konjac processed food according to any one of (7) to (7).
(9) The method for producing a konjac processed food according to any one of (1) to (8), wherein the first food raw material and / or the second food raw material that has absorbed water contains a seasoning component.
(10) The method for producing a konjac processed food according to any one of (1) to (9), including a dealkalization treatment step.
(11) The method for producing a konjac processed food according to (10) above, wherein the dealkalized product is dealkalized by bringing it into contact with water containing or not containing an acidic component at a temperature of 50C to 120C.
(12) The method for producing a konjac processed food according to the above 11, wherein the acidic component of dealkalization treatment is a seasoning containing an organic acid, an inorganic acid and / or an acidic component.
(13) The method for producing a konjac processed food according to any one of (10) to (12), wherein the dealkalization treatment is performed in a container.
(14) The method for producing a konjac processed food according to (13), wherein the container is a sealed or open container.
(15) The method for producing a konjac processed food according to any one of (10) to (14), wherein the pH of the konjac processed food is adjusted to 3.0 to 8.0 by dealkalization.
(16) The konjac processed food according to any one of (1) to (15) above, which produces a konjac processed food having kamaboko-like, cheese-like, noodle-like, hamburger-like, meat dumpling-like, or mochi-like physical properties Production method.

Moreover, this invention is konjac processed foods which consist of the following structures.
(17) A konjac processed food produced by the method according to any one of (1) to (16) above.
(18) A kneaded product such as kamaboko, hamburger, sausage, meat dumpling, dumpling, shumai or cake dough, characterized by using the konjac processed food according to (17) above.

The present invention has the following effects.
(1) Combining konjac with any kind of food raw material at any ratio by providing a process to mix the food raw material absorbed during swelling in a short time immediately after mixing konjac powder and water Can produce and provide processed konjac food.
(2) After the gelatinized material containing the first food raw material is gelled with alkali, a new processed konjac food containing a large amount of the food raw material can be provided by further adding and mixing the second food raw material. .
(3) It is possible to easily achieve uniform mixing of the konjac component and the food material.
(4) To provide a konjac processed food having physical properties that could not be realized in the past and a dense body, for example, a kamaboko-like, cheese-like, hamburger-like or mochi-like processed food using konjac. it can.
(5) In neutralizing the alkali component contained in the processed konjac food, neutralization and seasoning can be performed simultaneously by using an organic acid aqueous solution or seasoning solution. Moreover, the seasoning konjac food which performed the seasoning, heat sterilization, and container filling simultaneously can be manufactured by heat-processing, after filling and sealing with a seasoning liquid in a heat-resistant container.
(6) The gelatinized material mixed with the first food material can be stored frozen and then thawed and mixed with the second food raw material to be used for the production of konjac processed food.
(7) By providing konjac processed foods that have achieved new physical properties, there is a low-calorie consciousness and a healthy sensation. Promoted in the industry.
(8) It is possible to develop and provide foods that can be tagged with catchphrases such as low-calorie, healthy, multi-fiber products, and soft foods suitable for the elderly.

The flow of the manufacturing process of the konjac processed food of this invention is shown. The manufacturing process of the konjac processed food of this invention which uses rice flour and starch as a 1st food raw material, and uses the thawed fish meat surimi as a 2nd food raw material, and the manufacturing process of a comparative example are shown. The manufacturing process of the hamburger style konjac processed food of this invention which uses glutinous rice flour and starch as a 1st food raw material, and uses the thawing ground minced meat as a 2nd food raw material, and the manufacturing process of a comparative example are shown. .

  In the present invention, the first water-absorbed food material material is mixed until the mixture of konjac powder and water is stirred to obtain a gelatinized material (sol-like material), and the resulting gelatinized material (sol-like material) is mixed. The present invention relates to a technique for producing a konjac processed food characterized by adding an alkali to form a gelled product and mixing a second food raw material with the gelled product. Conventionally, it has been difficult to obtain a uniform gelatinized product (sol form) by adding water to a mixture of konjac refined powder and a raw material for food, and it is further impossible to gel by adding alkali in the next step. This problem can be solved by the present invention. The present invention also provides a gelatinized product obtained by mixing the konjac fine powder and the water or hot water mixture with the first food raw material soaked in water and then adding an alkali until the pH reaches 10-12. This is a technology for manufacturing konjac processed food by further combining the gelatinized product with the second food raw material. By changing the type and combination of the food raw material and the amount of use, it has its own physical properties. Presenting healthy, low-calorie, low-cost fish and fishery products, processed meat products, and konjac processed foods such as mochi.

  In addition, in the manufacture of the processed konjac food, a molding process, a heating process, a dealkalization process, a packaging process, and the like are appropriately applied to manufacture a final product of the konjac processed food. FIG. 1 shows an overview of these processes. Is shown. 2 and 3 show a more specific manufacturing process of the konjac processed food of the present invention and a manufacturing process to be compared without using the alkali and the first food raw material.

  Konjac powder has a strong water absorption capacity and a large water absorption capacity, so that it is difficult to handle. In other words, konjac powder is water-soluble, but it takes a long time to dissolve in water for more than 1 hour. It has a high specific gravity, so it easily settles and forms a granular lump that cannot be dissolved. The current situation is not widespread. Also, if konjac powder is mixed with other water-soluble powders and then mixed with water, konjac powder is difficult to dissolve uniformly, its swelling is hindered, and the characteristic viscosity of konjac is not There has been a problem that it cannot be uniformly kneaded. The present invention solves such conventional problems and provides a technique for producing a processed konjac food having unprecedented physical properties.

[Food ingredients added and mixed]
In the present invention, the konjac fine powder is stirred with water or hot water, and the first food raw material that has absorbed water is added and mixed until they become gelatinized material to obtain a gelatinized material. It is preferable that the first food material addition and mixing be performed after mixing konjac flour and water or hot water before they are completely gelatinized. After complete gelatinization, the viscosity may become too high and mixing with the food raw material may not be easy. The timing of adding food ingredients after mixing konjac flour with water or hot water cannot be generally stated due to the content of konjac flour, the amount of food ingredients added, the ability of the mixing device, etc. The period between the mixing of the powder and water or hot water is preferably from about 1 to 15 minutes, and the addition and mixing of the period from 2 to 10 minutes are optimal.

  In the present invention, the term “absorbed water” refers to a food raw material that is appropriately mixed with water in an appropriate amount in advance so that the swelling of the konjac flour is not inhibited by the water absorption of the food raw material. The amount is appropriately determined according to various conditions. For example, water is preferably 50 to 500 parts by weight with respect to 100 parts by weight of the food raw material, and may be an aqueous slurry of the food raw material. . A more preferable range is 100 to 300 parts by weight of water with respect to 100 parts by weight of the food raw material. The property may be solid, slurry, or liquid.

  In the present invention, konjac fine powder is usually used, but konjac coarse powder may be used. Use of konjac powder having a particle size of 10 μm to 150 μm facilitates solidification and provides a good texture. The weight ratio of konjac powder to water is preferably in the range of 1.0 to 10 parts by weight with respect to 100 parts by weight of water. When the amount of konjac powder is 1.0 part by weight or less, the final viscosity of the formed gelatinized product is insufficient, and when it is 10 parts by weight or more, the viscosity becomes too high and uniform mixing with the food raw material becomes difficult. By setting the weight of the konjac powder in the range of 1.0 to 4 parts by weight, a more preferable paste can be obtained. The quality of the water to be used is not particularly limited, and tap water or the like is used, and normal temperature or hot water is preferably used. The mixing conditions of the konjac powder and water are appropriately determined depending on the characteristics and blending ratio of the konjac powder, but a normal stirring device can be used for mixing and stirring.

  The material selected from the food raw materials is uniformly mixed until the konjac refined powder becomes a complete gelatinized product and after gelation with alkali. The mixing ratio of the konjac flour and the sum of the first and second food raw materials is appropriately selected according to the properties of the konjac flour and the food raw materials, the characteristics of the target konjac processed food, etc. However, it is desirable that the total amount of the first and second food raw materials is 21 to 250 parts by weight with respect to 100 parts by weight of the mixture of konjac fine powder and water or hot water. If the food raw materials are less than the lower limit, only the properties of konjac will be strong, and it will not be possible to create foods with new physical properties, and if the upper limit is exceeded, the mixture and the food raw materials will be In addition to the difficulty of uniformly mixing, only the characteristics of the raw material for food are strong and the significance of adding konjac is lost. Further, a more preferable blending ratio is a range in which the blending ratio of all the raw material ingredients is 85 to 135 parts by weight.

  Examples of the food raw material in the present invention include wheat, barley, rice, corn, straw, mackerel, buckwheat, beans and other flours, crumbs, corn starch, potato starch, sweet potato starch, tapioca starch, cereal starches, etc. Examples thereof include powdery substances such as viscous polysaccharides, fish meat, livestock meat, fruits, vegetables, seaweeds, liquid substances, and slurry substances. In addition to these materials, water-soluble dietary fiber or insoluble dietary fiber may be blended. Among these, the combination of water-soluble dietary fiber is preferable, for example, resistant dextrin, sodium alginate, carrageenan, pectin, guar gum degradation product, guar gum, xanthan gum, tamarind gum, tragacanth gum, gellan gum, polydextrose, carboxymethylcellulose, methylcellulose and curdlan Water-soluble dietary fiber selected from By containing the water-soluble dietary fiber in addition to the konjac component, it is possible to obtain a food with a higher calorie content and a higher dietary fiber, and to obtain a physiological effect derived from the water-soluble dietary fiber to be blended Out.

[Food ingredients]
The first food raw material and the second food raw material may be the same or different types of materials. However, the first food material is one or more selected from the group consisting of cereal flour, starches, food protein, food and sugar, food polysaccharide and water-soluble or sparingly soluble fiber. In particular, it is responsible for the basic physical properties of processed konjac food. The second food raw material is preferably one or more selected from the group consisting of fruits, vegetables, fish meat, livestock meat, hydrated cereal flour and cereal flour that has absorbed water, and in particular, konjac. It will be responsible for the flavor and nutritional elements of the processed food. The first and second food raw materials can be used by absorbing water, but in particular, the first raw material mixed and integrated with konjac fine powder needs to absorb water.
Food ingredients can be combined with seasonings, for example, fermented seasonings such as soy sauce, miso, salt, sugar, sodium glutamate / nucleic acid based seasonings, stevia, pepper, etc. When using, it is preferable to add sodium chloride.

[First food ingredient]
The first food material material is preferably blended in an amount of 1 to 50 parts by weight with respect to 100 parts by weight of water or a mixture of hot water and konjac flour. If the lower limit value is smaller, the presence of the food raw material is not significant, and if it is larger than the upper limit value, the characteristics of konjac are difficult to appear. Particularly preferred is a range of 5 to 15 parts by weight.

  The pasty product in which the konjac fine powder, water, and the first food material are uniformly mixed can be stored frozen. The paste is gelled (solidified) with the konjac component contained by alkali treatment to adjust the pH value to 10-12. By gelatinizing the entire gelatinized material and then kneading the second food ingredient, it keeps various damage to the protein high-order structure of fish meat, livestock meat and flour, and prevents changes in protein properties. It is out. The alkali used for the alkali treatment is preferably calcium hydroxide, but is appropriately selected from known alkali agents such as sodium carbonate, potassium sodium carbonate, sodium hydrogen carbonate, sodium phosphate, basic amino acids and the like. The characteristics of the gelled product produced can be adjusted according to the type of alkali agent. In the alkali treatment step, the same treatment as in conventional konjac production is employed.

[Second food ingredient]
After gelation by the addition of alkali, the second food raw material is added and mixed. The second food raw material is 20 to 200 parts by weight (200 in claim 5) with respect to 100 parts by weight of the mixture of konjac fine powder, water and the first food raw material absorbed. Although it mix | blends, when it is the range of 80 weight part to 120 weight part, it is still more preferable. The second food raw material is a flavor and nutrient source of the processed konjac food, but if it is out of the above range, it becomes difficult to maintain the target flavor, nutrient source content and physical properties.
The manufactured konjac processed food of the present invention has a high density body and is a promising food having unprecedented physical properties. Here, a high-density body is a food that contains a large amount of raw material for food other than konjac flour, has a high solid content, and is in a heavy state.
After the first and second food raw materials are added and mixed, it is preferable to form into a suitable shape using conventional molding techniques such as pouring into a mold and extrusion. After molding, the final product can be obtained through packaging, heating, dealkalization treatment, and the like.

[Neutralization treatment with alkali]
When konjac powder is gelled with alkali, the production of trimethylamine, a malodorous component, is amplified due to the residual alkali used, which is unfavorable for foods due to its bitter taste and high pH value. It is preferable to perform a sum processing. For neutralization, the simplest method is to immerse the gelled product in water and heat it, but it may be brought into contact with an aqueous solution of an organic acid. Examples of the organic acid include acetic acid, citric acid, lactic acid, malic acid, and gluconic acid, and examples of the inorganic acid include acids as food additives such as phosphate. The dealkalization temperature is preferably in the range of 50 to 120 ° C. Moreover, the seasoning liquid containing an acidic component can be used for a dealkalization process. The seasoning liquid is used for boiled foods, stir-fried foods, seasoned foods, and the like, and any seasoning such as Western style, Japanese style, or Chinese style can be used. Examples include salad type seasonings containing acetic acid, sodium glutamate, sorbitol, calcium lactate, and steak type seasonings containing beef extract, soy sauce, sodium glutamate, salt, and sugar.

  Depending on the heat treatment conditions of the dealkalization treatment, the dealkalized konjac processed food may soften or become rubbery. This phenomenon is related to the pH of the konjac gel. The optimum heating conditions in consideration of texture and storage stability are 50 to 95 ° C. at pH 3.5 to 6.0, 100 to 120 ° C. at pH 6.0 to 9.0, and the treatment time is several tens of hours. It is a minute process. When a seasoning liquid is used as a neutralizing agent in the dealkalization treatment, the seasoning liquid component sufficiently penetrates into the konjac and becomes seasoned at the end of the heat treatment, depending on the shape of the konjac. For example, it is possible to simultaneously perform dealkalization treatment, seasoning treatment and heat sterilization treatment by storing and heating the konjac processed food before the dealkalization treatment in a sealed heat-resistant container together with the seasoning liquid.

  Determination of the amount of acid necessary to neutralize the alkali contained in the processed konjac food is to grind konjac to be neutralized with a predetermined weight with a homogenizer, add organic acid to this, pH 3.0 ~ It is carried out by measuring the amount of acid required to reach 8.0. Glass containers and metal containers can be used as filling containers for carrying out dealkalization treatment with seasoning liquid in containers, but heat-resistant plastic rigid containers, flexible laminate bags, and retort The pouch is efficient in workability. The main purpose of the post-packaging heat treatment is to quickly neutralize and remove the konjac alkali, and to accelerate the penetration of the seasoning ingredients into the konjac. A commercially available product can be easily manufactured.

[Manufacture of processed konjac food using surimi]
The processed konjac food produced according to the present invention is a food having a high-density body and unique physical properties as compared with conventional similar products. The physical properties can be changed according to the blending ratio of the konjac fine powder and the first food raw material. For example, the processed konjac food of the present invention, in which about 14% by weight of wheat flour is added to about 3.3 to 3.5% by weight of konjac flour, exhibits kamaboko-like physical properties without adding fish paste, What added 25 weight% of flour shows cheese-like physical property. In addition, when 50% by weight of tapioca starch and about 20% by weight of glutinous rice are added, even if only a small amount of glutinous rice (about 20% by weight) is contained, it shows a mochi-like physical property. Depending on the difference in physical properties of these products, it can be used for a wide variety of foods such as tsumi, kamaboko, chikuwa, cakes, Japanese confectionery, oden seeds, and rice cakes in zenzai. Furthermore, by combining the second food raw material, it becomes possible to produce a konjac processed food suitable for the new physical properties that have been developed.

Below, manufacture of the fish paste product by this invention is demonstrated. The basic manufacturing process of fish paste products is (a) cooking fish and collecting meat, (b) adding salt, seasoning and auxiliary ingredients, crushing, and (c) shaping into a predetermined shape (D) It consists of four steps of heating and gelation. Currently, the step of exposing the meat collected between steps (a) and (b) above is cooled after the final step. Usually, the process of packaging is added. In the step (a), ice is added if necessary, or the temperature is raised to 10 ° C. or less by performing in a cooling environment. Moreover, you may add auxiliary materials, such as a seasoning, a starch, and water, simultaneously with salt during a salt removal process, and may add and mix these auxiliary materials after a salt removal process.
It is advantageous to mix the fish paste with salt. After mixing with the gelatinized gelatinized material, it can be processed by a usual method.

In the conventional manufacturing process for fish paste products, a predetermined heating process is started after molding. After that, it is heated as usual, such as steaming, baking, boiling in water, or frying in oil. When sitting after the molding and before the heating step, the temperature is raised to 25 to 40 ° C. and sitting without causing sagging. Regular sitting is kept in a 25-40 ° C storage room. For example, as a method of producing fish paste products such as crab salmon, generally, a seasoning etc. is added to fish surimi, adjusted and kneaded, then shaped into a strip shape, and steamed at the stage of the obtained strip-shaped intermediate product It is usual to heat with hot steam with a machine and then make a number of cuts (slits) in the strip-shaped intermediate product. In addition, there is a method in which seasoned surimi is continuously fed to a Joule heating section with a surimi pump before molding and heated to a temperature of about 30 ° C. in a time of about 2 to 5 seconds.
However, the method for producing a konjac processed food of the present invention does not require the complicated processing steps as described above, and is a simple process and has the same physical properties and foods that are equivalent to the prior art or could not be achieved by the prior art. A surimi product with a feeling can be produced.

In the present invention, fish meat surimi is added and mixed as the second food raw material, and then appropriately shaped according to the type and shape of the target konjac processed food.
That is, the processed konjac food of the present invention can be formed into various shapes such as noodle shape, pie dough shape, cake dough shape, granular shape, and large and small block shape by using various conventionally known forming machines.

[Characteristics of processed konjac food produced in the present invention]
The gelatinized product made of konjac fine powder and food raw material produced in the process of the present invention is manufactured with a composition that closely matches the physical properties of the food material to be used and then frozen and stored after packaging. In addition, it can be thawed when necessary and used in the alkali addition step of the method for producing a konjac processed food of the present invention. This gelatinized product can be commercialized in a form that clearly indicates the addition of calcium hydroxide and second food raw material necessary for gelation before shipment, and can be sold to the related food industry as a commercial konjac gelatinized product. .
Commercialization using the method for producing a processed konjac food of the present invention provides a low-calorie, healthy, particularly low-cost food, and an aged food that is soft and rich in fiber and delicious. Specifically, products containing 1 to 2% glucomannan, for example, fish paste products such as kamaboko, minced meat such as hamburger, sausage, meat dango, gyoza, shumai, and even Japanese and Western cake dough Can be used.

  The physical properties of konjac are hard and have the characteristics of pudding elasticity and moderate crispness. In addition, konjac is dispersed in food as a konjac and does not cause drip caused by heating and coagulation of proteins. This contributes to improvement in seasoning and yield when vacuum packaging and pasteurization of gelatinized material using konjac fine powder and food raw material. In addition, food using konjac fine powder and gelatinized food raw material has the effect of reducing the vegetable oil used during frying. This results in the fact that glucomannan, which is the main component of konjac fine powder, has a strong property of binding to water, thus preventing oil absorption and reducing the use of edible oil.

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

[Manufacture of kamaboko-style food containing fish surimi and flour]
Knead 3.0 parts by weight of konjac flour and 100 parts by weight of water. Before starting to knead and before becoming completely gelatinized in about 2 minutes, start with 10.0 parts by weight of rice flour and 5.0 parts by weight of starch. A powder material prepared by adding 80 parts by weight of a 3% calcium hydroxide solution and mixing and gelling the powder material obtained by adding 20 parts by weight of water to absorb the water and mixing the powder material. 100 parts by weight of 90 gelled products (A) were prepared. Separately, 6.0 parts by weight of sodium chloride was mixed with 100 parts by weight of thawed fish surimi (sockeye pollock) to prepare 100 parts by weight of fish surimi (B) having a pH value of 6.80.
100 parts by weight of this gelled product (A) and 100 parts by weight of fish meat surimi (B) were mixed and crushed for 5 minutes to obtain a konjac processed food raw material (C) having a pH value of 8.06 containing a food raw material. This food material was molded into a plate shape and then heated at 80 ° C. for 50 minutes to produce a kamaboko-style food using konjac. A food product having white kamaboko-like properties and no spilled drip was obtained. The food had a pH value of 7.78.

  The konjac processed food raw material (C) produced in Example 1 and containing a food raw material having a pH value of 8.06 was placed in a retort bag containing an aqueous citric acid solution and heated at 85 ° C. for 40 minutes. . The obtained kamaboko-style food had a pH value of 5.0, and was rated as good in both quality and flavor.

[Comparative Example 1]
Prepared 100 parts by weight of konjac paste prepared by kneading 3.0 parts by weight of konjac flour and 100 parts by weight of water for 2 minutes, and then mixing 100 parts by weight of fish paste (B) prepared in Example 1 for 5 minutes. By crushing, a food raw material having a pH value of 6.54 was obtained. This was formed into a plate shape and then stored in a retort bag, and then heat-treated at 85 ° C. for 40 minutes. The obtained processed konjac food had a pH value of 6.20 and was soft and sticky white.

[Manufacture of hamburger-style foods containing minced meat and sticky rice flour]
Knead 2.50 parts by weight of konjac flour and 100 parts by weight of water, 7.0 parts by weight of glutinous rice flour and 5.0 parts by weight of starch before starting to knead and become completely gelatinized in about 2 minutes. PH value produced by adding powdered material obtained by hydrating and absorbing water with 20 parts by weight of water and adding 80 parts by weight of 3% calcium hydroxide solution and mixing and gelling. 100 parts by weight of 11.96 gelled product (A) was prepared. Separately, 4.0 parts by weight of salt was mixed with 100 parts by weight of thawed ground minced meat (cow, pork) to prepare 100 parts by weight of ground minced meat (B) having a pH value of 6.30.
100 parts by weight of this gelled product (A) and 100 parts by weight of minced minced meat (B) are mixed and crushed for 5 minutes to obtain a konjac processed food raw material (C) having a pH value of 8.06 and containing a food raw material. Obtained. After this food raw material was formed into a plate shape, it was heated at 85 ° C. for 40 minutes to produce a hamburger-style food using konjac. Next, it was immersed in a thin lactic acid aqueous solution and subjected to dealkalization treatment so that the pH value was 6. It was rated that the quality and flavor of the caught food were good.

  The konjac processed food raw material (C) containing the food raw material having a pH value of 8.06 produced in Example 1 was stored in a retort pouch and heated at 85 ° C. for 40 minutes in a white brown hamburger style or A food product having meat dumpling-like physical properties and no spilled drip was obtained. This food had a pH value of 6.58.

[Comparative Example 2]
100 parts by weight of konjac paste prepared by kneading 3.0 parts by weight of konjac flour and 100 parts by weight of water for 2 minutes, and adding 5 parts of 100 parts by weight of the minced minced meat (B) prepared in Example 1 By mixing and crushing for a minute, a food raw material having a pH value of 6.30 was obtained. This was formed into a plate shape and then stored in a retort bag, and then heat-treated at 85 ° C. for 40 minutes. The obtained processed konjac food had a pH value of 5.96, a reddish brown color, and was softly crushed. A large amount of effluent was generated.

[Alkali neutralization with seasonings]
In the same manner as in Example 1, 200 g of kamaboko-style food (pH 10.5) was produced.
0.5 mL of acetic acid necessary for neutralizing and removing the alkali remaining in the kamaboko-like product to pH 5.0 and a salad type seasoning liquid (acetic acid 0.2%, salt 3%, sodium glutamate 0.3% , Containing 17% sorbitol) and 200 g of kamaboko-style food were filled into a heat-resistant plastic bag and sealed, followed by heat treatment at 85 ° C. for 40 minutes. The contents were not only neutralized with alkali, but also sufficiently seasoned with a seasoning liquid.

[Use of gelatinized material stored by freezing]
Knead 3.0 parts by weight of konjac flour and 100 parts by weight of water. Before starting to knead and before becoming completely gelatinized in about 2 minutes, start with 10.0 parts by weight of rice flour and 5.0 parts by weight of starch. The obtained powder material was mixed with 20 parts by weight of water to absorb the water and mixed to obtain a gelatinized product. The gelled product (A) having a pH value of 11.90, which was prepared by freezing and storing it for 2 months and then thawing, adding 80 parts by weight of a 3% calcium hydroxide solution and mixing well, was gelled. Part by weight. Separately, 6.0 parts by weight of sodium chloride was mixed with 100 parts by weight of thawed fish surimi (sockeye pollock) to prepare 100 parts by weight of fish surimi (B) having a pH value of 6.80.
100 parts by weight of this gelled product (A) and 100 parts by weight of fish paste (B) were mixed and crushed for 5 minutes to obtain a konjac processed food raw material (C) containing a food raw material having a pH value of 8.06. . After this food raw material was formed into a plate shape, it was heated at 80 ° C. for 50 minutes to produce a kamaboko-style food using konjac. Next, it was immersed in a thin lactic acid aqueous solution and subjected to dealkalization treatment so that the pH value of the kamaboko was 5. The quality and flavor of the caught kamaboko food were evaluated as good. As a result, it was found that the gelatinized product was stored frozen and thawed had no adverse effect in the manufacturing process of konjac processed food.

As described above, the present invention mixes and stirs konjac fine powder with water or hot water and gelatinizes them until the water is absorbed and mixed with the first food raw material and the alkali so that the pH value is 10 to 10. The manufacturing method of the konjac processed food including the process made into the gelatinized material which has 12, and the process of mix | blending a 2nd foodstuff raw material raw material with the produced | generated gelled material.
According to the present invention, there is no problem of unevenness when kneading three components of konjac fine powder and wheat flour and water, and it is easy to integrate with a large amount of other food raw materials. Can be done. In addition, according to the present invention, foods having unique physical properties that have not existed in the past can be easily manufactured and provided. The technology useful for the development of konjac products can be provided. Therefore, the gelatinized material of this invention is provided to the food industry as a raw material which can be used for manufacture of various konjac processed foods.

  In addition, the present invention can provide a seasoned konjac processed food with high quality and storability while at the same time accelerating the alkali neutralization of the konjac filled in the container and the penetration of the components of the seasoning liquid by heat treatment. In addition, it is possible to develop a variety of processed konjac products according to the raw material used for food and the type of seasoning liquid. Furthermore, depending on the type of body, it is expected as a material widely used in the industry such as prepared dishes, pickles, noodles, processed fish products, processed meat products, confectionery, boiled fish, and frozen foods.

Claims (18)

  The step of mixing the first konjac fine powder with water or hot water and mixing and stirring to gelatinize them to mix the first food raw material that has absorbed water and the alkali to form a gelled product having a pH value of 10 to 12. And a method for producing a konjac processed food, comprising a step of mixing a second food raw material into the gelled product.   The method for producing a konjac processed food according to claim 1, wherein the first food raw material that has absorbed water is solid, slurry, or liquid.   The manufacturing method of the konjac processed food of Claim 1 or 2 which mix | blends 100 weight part of water or warm water with respect to 1 weight part of konjac fine powder to 10 weight part.   4. The composition according to any one of claims 1 to 3, wherein the total amount of the first and second food raw materials is 2 to 250 parts by weight with respect to 100 parts by weight of the mixture of konjac fine powder and water or hot water. The manufacturing method of the konjac processed food of description.   The second food raw material is blended in an amount of 20 to 200 parts by weight with respect to 100 parts by weight of the mixture of the konjac fine powder, water, and the first food raw material that has absorbed water. 5. A method for producing a konjac processed food according to any one of 4 above.   The first food raw material that has absorbed water is one or more selected from the group consisting of cereal flour, starches, food proteins, food polysaccharides, and water-soluble or sparingly soluble fibers. The manufacturing method of the konjac processed food in any one of.   The second food raw material is one or more materials selected from the group consisting of fruits, vegetables, fish meat, livestock meat, hydrated cereal flour, and cereal flour that has absorbed water. 7. A method for producing a processed konjac food according to any one of 6 above.   8. The method according to any one of claims 1 to 7, further comprising the step of freezing and storing the gelatinized material mixed with the first food raw material that has absorbed konjac fine powder with water or hot water until it is gelatinized. The manufacturing method of the konjac processed food of crab. The manufacturing method of the konjac processed food in any one of Claim 1 to 8 in which the 1st food raw material and / or 2nd food raw material which were made to absorb water contain a seasoning component.   The method for producing a konjac processed food according to any one of claims 1 to 9, comprising a dealkalization treatment step.   The manufacturing method of the konjac processed food of Claim 10 which dealkalis by making it contact with the water which contains or does not contain an acidic component at the temperature of 50 to 120 degreeC.   The method for producing a konjac processed food according to claim 11, wherein the acidic component of the dealkalization treatment is a seasoning containing an organic acid, an inorganic acid and / or an acidic component.   The method for producing a konjac processed food according to any one of claims 10 to 12, wherein the dealkalization treatment is performed in a container.   The method for producing a konjac processed food according to claim 13, wherein the container is a sealed or open container.   The method for producing a processed konjac food according to any one of claims 10 to 14, wherein the pH of the processed konjac food is adjusted to 3.0 to 8.0 by dealkalization.   The method for producing a konjac processed food according to any one of claims 1 to 15, wherein a konjac processed food having kamaboko-like, cheese-like, noodle-like, hamburger-like, meat dumpling-like, or mochi-like physical properties is produced.   A konjac processed food produced by the method according to any one of claims 1 to 16.   A kneaded product such as kamaboko, hamburger, sausage, meat dumpling, dumpling, shumai or cake dough, characterized by using the processed konjac food according to claim 17.