JP2015223144A - Food residue-containing konjak, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide konjak effectively utilizing food industrial waste, by mixing a food residue with konjak.SOLUTION: Konjak is obtained by: dispersing a food residue comprising squeezed food at 10-30% ratio based on water; mixing and stirring konjak refined flour at 2-5% ratio based on water in water where the food residue is dispersed; swelling the konjak refined flour; and mixing a calcium hydroxide aqueous solution with the swollen konjak flour followed by coagulating and heat processing.

Description

  The present invention relates to a method for producing konjac, and more particularly to a technique for effectively using food industrial waste.

  Konjac is a low-calorie and has been attracting attention as a diet food in recent years.For example, it is granulated and mixed with rice and cooked, noodles are eaten with sauce and soup, and vegetables with vegetables in konjac Is widely spread.

  In terms of konjac, konjac koji, which is the raw material of konjac, contains glucomannan, but when this glucomannan absorbs water, it swells and becomes very large in volume and has a high viscosity. Use to make konjac.

  In producing konjac, the konjac rice cake is cut into strips and dried into coarse powder. When this is pierced in an iron mortar, the glucomannan portion remains as hard and heavy particles in the mortar, and the remaining fibers and starch powder are lightweight and can be easily blown away by the wind. And this is also wind-selected, and the one that collects only glucomannan is called Seiko. Konjac made from fine powder is white, glossy, strong in expansion and adhesion.

  An example of how to make konjac will be described in more detail. 250 g of fine powder is added little by little to 10 liters of water or warm water of about 40-50 ° C. while stirring. If it is kept stirring for 15 to 30 minutes, it will become sticky and sticky. When this is left for 1 to 2 hours, the glucomannan completely swells and becomes a uniform paste. Lime milk (a solution obtained by adding 500 milliliters of water to 22-23 g of lime), that is, a calcium hydroxide aqueous solution is added thereto, and the mixture is quickly stirred and placed in a mold box and left for 40-50 minutes. As a result, the calcium ions are cross-linked and gelled. When this is cooled, it becomes an irreversible elastic gel, which solidifies. Therefore, this is cut into a predetermined shape, placed in a previously boiled hot water (a small amount of lime is dissolved in water), and solidified by heating. If this is soaked in cold water, excess alkali will elute from the konjac and lose its flavor. A sodium carbonate (sodium carbonate) aqueous solution can also be used as a coagulant.

  Although konjac is basically manufactured by the method as described above, this is applied. For example, in Patent Document 1, vegetable paste, water and konjac fine powder are mixed and stirred to swell, and lime water is added. Solidified konjac is disclosed.

  Further, Patent Document 2 discloses konjac obtained by freezing raw vegetables and mixing the pulverized vegetable paste with konjac fine powder, followed by adding water to swell and then coagulating with lime water. Yes.

Japanese Patent Laid-Open No. 01-240167 Japanese Patent Laid-Open No. 06-303923

  By the way, in the manufacturing process of processed beverages and processed foods such as vegetable juices, a large amount of food residues are discarded. For example, in a vegetable juice manufacturing factory, the squeezed squeezed residue is as much as 200 tons per day. In addition, okara generated in the manufacturing process of tofu and the like is often shunned due to a texture such as a feeling of roughness or a feeling of roughness. However, such food residues contain many edible parts and are rather rich in dietary fiber, and effective utilization is desired. In addition, food residues can be an effective raw material if they are rich in vitamins including dietary fiber and can be applied as health foods.

  The konjac containing vegetables disclosed in Patent Document 1 and Patent Document 2 uses processed raw vegetables, and food residues have not been used so far.

  Therefore, the present invention proposes a new konjac rich in dietary fiber while making effective use of waste by containing food residues in konjac.

  In order to achieve the above object, the present invention solves the following problems.

  (1) A method for producing konjac, characterized in that after the food residue of the squeezed food is dispersed in water, the konjac fine powder is mixed and stirred, swollen, and then solidified by adding an aqueous calcium hydroxide solution. I will provide a.

  (2) Moreover, the food residue of the squeezed food and water are mixed to obtain a food residue paste, and the food residue paste, konjac fine powder and water are mixed and stirred to swell, and then calcium hydroxide aqueous solution A method for producing konjac is provided, characterized in that the konjac is solidified.

  (3) In addition, (1) or (2), wherein the food residue is 10 to 30% with respect to water, and the konjac flour is 2 to 5% with respect to water. A method for producing konjac is provided.

  (4) A konjac produced by the method according to any one of (1) to (3) is provided.

  (5) The konjac produced by the method according to any one of (1) to (3), wherein the food residue is carrot.

  According to the konjac according to the present invention, it is possible to effectively use food residues that have been discarded so far, and to provide healthy foods rich in dietary fiber and nutrients such as vitamins.

  Vegetables, fruits, beans, etc. are natural pigments and are relatively resistant to changes in temperature and PH, so that vivid colors can be kept clean without being discolored even when kneaded into konjac.

  In addition, since it contains dietary fiber, it can improve the texture of konjac and provide konjac with good taste penetration during cooking.

Flow chart of konjac manufacturing method according to the present invention

  Hereinafter, the present invention will be described in detail with reference to the drawings. First, the manufacturing method of the konjac according to the present invention will be outlined with reference to FIG. Food residues are food-derived wastes that are produced when vegetables, fruits, and beans are processed to produce beverages and foods. For example, vegetables such as carrots, celery, pumpkins, and potatoes, citrus fruits such as oranges, fruits such as bananas, apples, and pineapples, as well as okara obtained in the manufacturing process of tofu, azuki beans, empty beans, It is a food waste produced when manufacturing beverages and foods using beans such as green beans, green beans, and coffee beans as raw materials, and is a substance that contains dietary fiber, carbohydrates, and other nutrients.

  In the present invention, when a fruit having a strong acidity is used, PH is lowered, and even if calcium hydroxide is added, it may not be solidified. Therefore, when using food residues with low PH, the amount of addition is reduced, for example, when using citrus fruits, by using a method such as using a crushed and dehydrated portion of the skin rather than the fruit, It is preferable not to lower the PH.

  In addition, there is no problem in carrying out the present invention even if heat treatment, addition of an emulsifier, sterilization treatment, etc. are performed during the process until obtaining food residues such as juice processing process and tofu production process. .

  In the juice processing step, vegetables, fruits, beans and the like are squeezed to produce juice, and at that time, food residues such as dietary fiber are separated. The resulting food residue is in the form of a powder with some moisture. This food residue is dispersed in water or hot water (25 to 50 ° C.) (S1 mixing and stirring step). Then, konjac refined powder is put into water in which the food residue is dispersed and stirred. In this mixing and stirring step, if kneaded well, it becomes sticky and becomes a konjac with elasticity. Then leave it for about 50 minutes to 1 hour and a half to swell sufficiently (S2 swelling process). In addition, even when using low temperature water (17-20 degreeC), if it is left for about 2 hours, various large and small particles will swell uniformly.

  The reason why the food residue is dispersed in water before the addition of the konjac fine powder is to avoid a situation where the food residue remains in a solid state and is not mixed uniformly with the konjac paste. In particular, food residues that contain saccharides in the food residue or that have strong fibers and fibers are mixed with konjac fine powder, and the food residue may harden. In such a case, when the konjac is molded, a part of the food residue is solidified, which is not preferable for appearance and taste. Therefore, it is preferable to mix with konjac fine powder after being dispersed in water.

  In terms of the blending ratio, it is desirable that the konjac fine powder is 2 to 5% with respect to water and the food residue is about 10 to 30% with respect to water.

  It is also possible to add a small amount of water to the food residue to make a paste, and then add the remaining water and konjac fine powder and stir. Also, depending on the type of food residue, if a small amount of water and food residue are ground with a stone mill, cutter mixer, grinder, hammer mill, etc., the fibers become finer, so add the remaining water and konjac flour afterwards. When stirring, it is possible to prevent a part from solidifying and solidifying.

  Here, the point of the present invention is not to add the food residue, water and konjac flour, but to add the konjac flour after the food residue is dispersed in water.

  Next, a coagulant such as calcium hydroxide is mixed in the swollen konjac liquid (S3 mixing and stirring step). Depending on the type of food residue, it is difficult to coagulate, so it is preferable to adjust the amount used appropriately. Generally, the coagulant is 0.05 to 1% of the whole, preferably about 0.2 to 0.3%. Calcium hydroxide is kneaded in an aqueous solution of 1 to 3% and 10 to 20%, preferably 13 to 16% of the whole. For example, to obtain 1300 L of konjac gel, an aqueous solution in which 210 L of water and 2.9 kg of calcium hydroxide are mixed with 1100 L of konjac liquid (water + food residue + konjac fine powder) can be mixed and stirred.

  In addition, in order to mask the smell peculiar to konjac in the konjac liquid, 2% to 5% of trehalose may be added. Moreover, the smell of konjac can also be reduced by using high-purity calcium hydroxide as a coagulant. It is also possible to add spices such as cinnamon, glove, nutmeg, curry powder, taking into account combinations with food residues. For example, the combination of food residue of coffee beans and cinnamon, food residue of soybean and curry powder is an example. In addition, as a timing of addition of a spice, you may mix beforehand with a food residue, and when mixing a food residue in water, you may mix. Moreover, you may mix simultaneously when mixing konjac fine powder.

  When a plate-shaped konjac is manufactured after mixing the coagulant, it is molded in a resin bag, for example (S4 molding step). After solidifying to some extent, it is shaped while passing through a shaping machine and heated with hot water of 80 ° C to 90 ° C for 30 minutes to 50 minutes (S5 heating / coagulation step). In the case of producing with a mold, the mold is removed after solidification to some extent or after solidification to some extent, and heated with hot water of 80 ° C. to 90 ° C. for 30 minutes to 50 minutes. When using the formwork, if the lid is locked to prevent the swelling of the konjac, the konjac will swell further and the volume cannot be increased even if the volume is increased, A tight and elastic konjac is formed.

  Even plate-shaped konjac produced by either a resin bag or a mold can be used in the same manner as ordinary konjac. Depending on the food residue it contains, it can be cut to a suitable thickness and then sprinkled with salt and pepper and baked with butter to provide a new konjac like steak. In this case, it is preferable to use food residues derived from beans such as vegetables and okara. In addition, for example, konjac with a fruit flavor, konjac with a coffee flavor, and konjac with a spice such as cinnamon added to a food residue becomes a konjac with a flavor and texture that has never been seen before.

  When producing thread-like or noodle-like konjac, it is produced by continuously extruding konjac paste from a molding machine into hot water at a predetermined thickness and cutting it into a predetermined length, as in the conventional Shirataki manufacturing method. Is possible. If such thread-like / noodle-like konjac is washed with water, drained and then fried in a frying pan to evaporate the moisture, then sautéed with pasta sauce, a richly savory konjac can be provided. In this case, it is preferable to use a food residue derived from vegetables or a food residue derived from beans.

  Since konjac is alkaline, the sterilization method is relatively easy. For example, when it is made into noodles, since it is directly packed into a bag when it is molded and heat-treated (about 70 ° C.), it can be sterilized. Also, plate-like konjac can be sterilized because it is heat-treated after being filled in a resin bag. When it is hardened with a mold or the like, it is removed from the mold and cut into an appropriate size, and after the packed pack, it is heated at about 80 to 90 ° C. for about 50 minutes, so that it can be sterilized.

  An embodiment using ginseng pomace as a food residue will be described. 120 g to 360 g, preferably 240 g, of carrot pomace is put into 1200 g of water or hot water and stirred. The mixing ratio is 10 to 30% of water, more preferably 20%. When well dispersed, 24 to 60 g, preferably 30 to 35 g of konjac powder is uniformly dispersed and stirred until a paste is formed. The blending ratio of konjac fine powder is 2 to 5% of water, preferably 2.5 to 3%. Then, leave it for about 50 minutes to 1 and a half hours to swell. Next, 0.05 to 1%, preferably 0.2 to 0.3%, of calcium hydroxide is added to the total amount. Here, 1.1 to 5 g of calcium hydroxide is added to 80 to 100 g of water. The dissolved calcium hydroxide aqueous solution is mixed into the paste-like konjac. Thereafter, the resin bag is filled and shaped by passing it through hot water (about 80 to 90 ° C.) for 40 to 50 minutes while adjusting the shape with a shaping machine.

  When forming into a thread-like Shirataki or noodle shape, konjac paste is continuously extruded from a molding machine into hot water at a predetermined thickness of 60 to 80 ° C., preferably around 70 ° C., and cut into a predetermined length. Thereafter, the resin bag is filled.

S1 Mixing / stirring process
S2 swelling process
S3 Mixing / stirring process
S4 Molding process
S5 Heating / solidification process

Claims (5)

A method for producing konjac, comprising dispersing a food residue of a squeezed food in water, mixing and stirring the konjac fine powder, causing the mixture to swell, and then solidifying by adding a calcium hydroxide aqueous solution. The food residue paste and water of the squeezed food are mixed to make a food residue paste, the food residue paste, konjac fine powder and water are mixed and stirred, swollen, and then solidified by adding an aqueous calcium hydroxide solution The manufacturing method of the konjac characterized by the above-mentioned. The said food residue is 10-30% with respect to water, The said konjac fine powder is 2-5% with respect to water, The manufacturing method of the konjac of Claim 1 or Claim 2 characterized by the above-mentioned. A konjac produced by the method according to any one of claims 1 to 3. The konjac produced by the method according to claim 1, wherein the food residue is carrot.

Images