JP2016116509A - Konjak processed food product exhibiting various properties - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce and provide a processed food product which cannot be easily distinguished from an existing food product, using konjak.SOLUTION: Provided is a konjak processed food product or a konjak processed food product material, in which, an alkaline konjak is mainly used and a unique texture is applied, to the processed food product or processed food product material which is prepared without using konjak. The method comprises a dehydration step for performing dehydration by 30 mass% or more, before or after a dealkalization step of the alkaline konjak. The konjak processed food product or konjak processed food product material is mixed with other processed food product constitution material, or, is used for substituting a part or whole body of other processed food product constitution material.EFFECT: As an effect, the konjak-containing processed food product which is almost equal to an existing food product in a texture and appearance, can be produced, and which has a less calory.SELECTED DRAWING: None

Description

  The present invention relates to a processed food containing konjac, which can express various properties by using konjac. In particular, the present invention belongs to the technical field related to processed foods that have the same texture and taste as existing foods that do not use konjac, and are low in calories and have preventive effects such as adult diseases.

  In recent years, eating and drinking foods that contain a large amount of plant-resistant fibers reduces the absorption of cholesterol and other harmful substances in the body, and can cause adult diseases such as colorectal cancer, hyperlipidemia, or arteriosclerosis. It was recognized as effective for prevention. As a vegetable indigestible fiber, mannan, which is the main component of konjac koji, is also known as an indigestible polysaccharide, extracted and purified from konjac koji, and used as a raw material for various health foods as glucomannan (konjac mannan). Has been. Foods containing dietary fiber blended with konjac or processed products produced from glucomannan are low-fat and low-calorie, so they have been evaluated not only as health foods but also as diet foods. . In addition, various breads, biscuits, noodles, meat foods and the like in which mannans such as konjac are mixed with food materials are also provided as health foods on the market.

  Examples of foods using konjac include, for example, all or part of the meat, which is the main ingredient of hamburger, replaced with mannan extracted and purified from konjac koji. At this time, the moisture contained in the mannan has a large effect on the texture and shelf life of the hamburger, which is the final product. Low calorie, low fat hamburger obtained by replacing at least half of the main ingredient with mannan (Patent Document 1) and processed meat processed food In the manufacturing process, sugar alcohol is dissolved in water cooled to 15 ° C. to 20 ° C., and then konjac fine powder is dissolved and swollen to obtain konjac paste. Next, after kneading the starch mixture, soy protein, thickener, gelling agent and coagulant uniformly in powder form, quickly kneaded into konjac paste while maintaining the temperature at 15 ° C to 20 ° C. Immediately freeze to obtain a frozen raw material. This frozen raw material is kneaded with frozen processed meat under a temperature condition of −2 ° C. to −5 ° C. to report livestock processed foods such as hamburger, hamburger patties, sausage or soft salami (Patent Document 2). Has been.

  In addition, as an example of producing granulated konjac and using it for foods, for example, a general candy included in confectionery is changed to a fish-shaped candy and a fish-shaped confectionery confectionery is proposed. Using mannan beads made mainly of konjac koji, it is allowed to act on the koji and swell to produce fish-like koji. Then, by wrapping the koji, the confectionery (patent document 3) wrapping the koji with a new texture that has never been seen before, and taking out pigments from animals and plants in an oil-soluble state in granular form, adding an emulsifier to it A konjac that has been transferred to a gel with an alkaline coagulant colored by kneading a natural pigment in a state of being dispersed in water in a small granular form, and immersed in a seasoned acid solution to which the required amount of organic acid has been added to adjust the pH. It has been proposed to use konjac adjusted to 9 to 3 as a material for frozen desserts, confectionery, dairy products or prepared vegetables (Patent Document 4).

Further, as in Patent Document 5, it has been proposed to add a sticky material such as glucomannan or pectin to minced meat as an extender to produce a low calorie meat dumpling. However, although the proposed meat dumplings are low in calories, they are simply added with an extender such as glucomannan, so the taste and texture will be quite different from those of real meat dumplings. There is a tendency.
Patent Document 6 discloses a low-calorie meat dumpling to which stripped mannan gel is added. According to this document, the minced meat is 10 to 40% of the total raw material, and by adding 40-30% of minced mannan gel, thickener, and calcium, the taste does not change with real meat dumplings.・ It is said that a low-calorie meat dumpling with a texture is obtained. However, as suggested above, when a gel composed of glucomannan is added, due to the very elastic texture unique to glucomannan, when eating as meat dumplings, the difference in texture between meat and gel, There is a sense of discomfort.
Patent Document 7 discloses a heat irreversible neutral gel comprising a mixture of glucomannan, water and a weakly alkaline coagulant. Examples of this document disclose low calorie hamburger and konjac kamaboko to which a gelled glucomannan mixture is added. However, when glucomannan gel is added as in the above proposal, it is necessary to perform an alkali treatment in order to make it gel. In this document, although it can be treated with a weak alkali, since the alkali is used, there is a problem in that the taste is peculiar to glucomannan and the meat taste is weakened due to the smell.

JP 2000-41628 A JP 2001-149043 A JP 2010-279343 A Japanese Patent No. 3905830 Japanese Patent No. 3829211 JP-A-5-284943 JP 2000-316529 A JP 11-69948 A

Conventionally, by making use of the gelling properties of konjac mannan, it is added to foods, or by adding konjac mannan into the food as a molded product, avoiding food ingredients that serve as a nutritional source of the human body as much as possible, low-calorie processed food Has been made. As the konjac mannan, dry powder, aqueous dispersion, gelatinized konjac mannan, or alkaline konjac molded into a thread or plate has been appropriately cooked and used.
However, the use of konjac mannan so far has been able to reduce the amount of food ingredients used, but the emphasis was placed on not lowering the food texture and taste of food. It was not possible to achieve a sufficient reduction. Therefore, the present condition is that the low calorie food which can be satisfied was not able to be provided.

Therefore, the present invention enables the use of konjac as a raw material to reduce the amount of raw materials used in food, and achieves a texture and taste peculiar to existing foods with low calories. The purpose is to produce and provide processed foods that are effective in preventing adult diseases and the like. In other words, konjac processed foods or konjac processed foods that have a texture and taste peculiar to existing foods by a combination of konjac mannan gelled product (hereinafter also simply referred to as “konnyaku”) and additives such as various seasonings. With the goal of providing a food material, the present inventors have reached the present invention through repeated research and development.
Specifically, the present invention is to konjac mannan gelled with alkali to form a plate-like, thread-like or spherical shape, pulverize or cut the konjac, dehydrated, water content of the target existing food And the thing adjusted to the range of a particle size is manufactured as a processed food raw material, and the processed food using this is provided.
INDUSTRIAL APPLICABILITY The present invention can produce and provide a konjac processed food that is substantially the same as an existing food and konjac, which are substantially made up of additives and konjac for imparting the same taste and fragrance as the target existing food. Moreover, this phrase processed food can be provided as a raw material used for manufacture of another processed food.
Further, in the present invention, a technique for kneading a natural pigment that does not elute into water and seasoning liquid into konjac and coloring it in various colors (Patent Document 4), or a calculation amount required to adjust to a predetermined pH in alkaline konjac By adding a sour seasoning and using a technology for setting an acidic range (Patent Document 5), the range of use as a processed food or processed food material can be expanded.
In recent years, low-fat, low-calorie foods have been favored for the prevention of metabolic syndrome and adult diseases, or due to increased interest in diets and health. It can be used as a material for substituting part or all of a protein. For example, meat dumplings are one of the foods with excellent taste and texture because minced meat is the main ingredient and heat-coagulated with appropriate elasticity. By the way, meat dumplings are high in calories because they contain a large amount of fat and protein resulting from minced meat, and the appearance of products with lower calories is desired in today's satiety. Therefore, an object of the present invention is to provide a low-calorie meat dumpling having a taste and texture that is not different from a real meat dumpling.

The present invention is constituted by the following technical matters.
(1) A konjac processed food or konjac processed food material using alkaline konjac as the main ingredient, which has a texture specific to the intended processed food or processed food material prepared without using konjac. The konjac processed food or the konjac processed food material, wherein the alkaline konjac is used as a main raw material after being dehydrated and dealkalized by 30% by weight or more.
(2) The konjac processed food or konjac processed food material according to (1) above, wherein the alkaline konjac used as the main raw material is ground konjac or molded konjac.
(3) The konjac processed food or the konjac processed food material according to (2) above, wherein the ground konjac is ground to a particle size of 0.1 to 10.0 mm.
(4) Alkaline konjac used as a main raw material is colored, and is for giving a unique color to processed foods or processed food materials prepared without using the intended konjac. The konjac processed food or konjac processed food material according to any one of 1) to (3).
(5) Alkali konjac used as the main ingredient, in addition to konjac, at least one selected from seasonings, proteins, starch, thickeners, flavors, pigments, amino acids, barley, dietary fiber, fats and oils, and liquid sugar The konjac according to any one of the above (1) to (4), which is for containing a processed food prepared without using the target konjac or having a taste characteristic to the processed food material. Processed food or konjac processed food ingredients.
(6) The konjac processed food or the konjac processed food material according to any one of the above (1) to (5), wherein the konjac processed food or the konjac processed food material contains 75 to 95% by weight of konjac.
(7) Konjac processed food or konjac processed food material is selected from konjac, seasoning, protein, starch, thickener, flavor, pigment, amino acid, barley, dietary fiber, fats, and liquid sugar Any one of the above (1) to (6), which is for blending the above and giving the processed food or processed food material prepared without using the intended konjac. The konjac processed food or konjac processed food material described.
(8) Konjac processed food or konjac processed food ingredients are manufactured as a raw material for mixing with other processed food constituent materials or replacing part or all of the other processed food constituent ingredients The konjac processed food or konjac processed food material according to any one of the above (1) to (7), which is a konjac processed food or a material for konjac processed food.
(9) The konjac processed food or the material for the konjac processed food is selected from hamburger, meat dumpling, soft meat, fish-like food, meat-like food, mentaiko, ham, sausage, red bean paste, jam, white sauce, and custard cream. The konjac processed food or konjac processed food material according to any one of (1) to (8) above.

(10) Manufactures konjac processed food or konjac processed food material that has a texture specific to the target processed food or processed food material prepared without using konjac, using alkaline konjac as the main raw material And a dehydration step of dehydrating 30% by weight or more before or after the step of dealkalizing alkali konjac.
(11) The method according to (10) above, wherein the alkaline konjac used as the main raw material is ground konj