JP2020137501A - Konjak processed food containing dealkalization gelatinized konjak pseudo rice for using by mixing with rice after cooked - Google Patents

Abstract

To provide a dealkalization gelatinized rice grain-shaped konjak, capable of inhibiting carbohydrate intake, sufficiently satisfying appetite, suppressing odor and resilience peculiar to the konjak, and easily using only by mixing it with rice after cooked.SOLUTION: The konjak processed food product is obtained by combining alkali gelatinized konjak of a rice-grain size with a liquid or pasty acidic material, and it is konjak processed food containing dealkalization gelatinized konjak pseudo rice obtained by separating the liquid or pasty acidic material and then mixing the processed food product with rice after cooked to use it; and the method for producing konjak processed food containing dealkalization gelatinized konjak pseudo rice used by mixing it with rice after cooked includes a step of combining gelatinized konjak of a rice-grain size with a liquid or pasty acidic material and subjecting them to heat treatment to obtain dealkalization gelatinized konjak pseudo rice.SELECTED DRAWING: None

Description

The present invention relates to dealkalis pseudo-rice of gelled konjac formed in the form of rice. More specifically, it relates to a processed konjac food containing dealkaligelated konjac pseudo-rice for use by mixing with cooked rice.

Carbohydrates are components composed of monosaccharides (glucose, fructose, galactose, etc.), disaccharides (sucrose, malt sugar, lactose, etc.), and polysaccharides (starch, glycogen, dietary fiber, etc.). Dietary fiber is generically called "carbohydrate". Carbohydrates, along with proteins and lipids, are one of the essential nutrients for human life, and when ingested, they are converted into glucose in the body and sent to the cells of the body to become an important nutrient source. Excessive intake of carbohydrates causes the blood sugar level to be constantly high, and insulin secreted from the pancreas to stabilize it is less effective. As a result, there is a risk of causing diabetes. In addition, when excessive sugar intake is performed, excess glucose becomes fat and accumulates, which is a cause of obesity.

On the other hand, the main component of konjac is the polysaccharide glucomannan, which is indigestible and consists of dietary fiber, so it is said to be effective for diet and constipation. In particular, intestinal indigestibility is so-called hungry and leads to a decrease in food intake. Dietary fiber is not absorbed by the body and does not raise blood sugar levels, so it is not a problem in the recent trend of carbohydrate-restricted diets. Not only that, Patent Document 1 describes that konjac itself gelled with alkali has a function of suppressing an increase in blood glucose level.

When you reduce the amount of sugar you eat in your diet, your body tries to procure glucose yourself, using a mechanism called "gluconeogenesis." It breaks down the proteins that make up fat and muscle to produce glucose. The idea of a sugar-restricted diet is to reduce the intake of sugar (carbohydrate) and promote gluconeogenesis to obtain a diet effect. To put it simply, sugar such as rice, bread, and pasta The idea is to return the weight to the proper range by limiting the intake of high-carbohydrate foods. These carbohydrate restrictions should be implemented under the guidance of a doctor or registered dietitian. The energy that moves the brain is 100% sugar, and in order to keep the brain normal without eating carbohydrates, it is necessary to consume a large amount of protein and lipids a day, which is not realistic and self-flowing excessive It is also said that carbohydrate restriction is not healthy.

Konnyaku, which is an effective ingredient for sugar-restricted diets, is used, for example, in konnyaku grains, and one of the ways to use it is to mix konnyaku grains formed into rice granules with rice and cook rice. After cooking, it had a different texture and softness from cooked rice, and there was a sense of discomfort during meals that was different from cooked rice. In many cases, it was not delicious and it was not desirable to continue eating.
Attempts have been made to dry the shape of konjac into powder or granules so that it can be used in combination with other food materials. Konjac foods are preferably in the form of chips or granules so that they can be mixed into any processed foods such as hamburgers and sausages for the purpose of increasing the amount of dietary fiber and reducing calories, but konjac contains a large amount of water. Therefore, it is easily perishable at room temperature, requires a refrigerator for storage, and may be affected by the water content of chips and granules when mixed with other food materials.

Therefore, some production of dried granular or chip-shaped konjac has been proposed. For example, in producing konjac that has good water absorption, is easy to soften, and is compatible with other food materials, gel-like konjac is kneaded with alkaline water such as lime water, and the kneaded konjac is 2 to 4 mm thick. It is extruded into 60 to 15 linear bodies, cured, and then finely crushed with a crusher to form crushed pieces. The crushed pieces are heated and re-solidified to form independent granular konjac, and then washed and dehydrated. A method for producing granular or powdery dried konjac that is dried to a moisture content of 4 to 10% with hot air in a temperature range of 40 to 65 ° C. (Patent Document 2), and crushed to a length of 0.5 mm and a width of 3 mm. However, konjac foods (Patent Document 3) dried to 10 to 60% of the original water content have been proposed. Further, in the production of dried konjac, in order to remove the water content in the structure of the crushed konjac, it is formed into granules having a length of 6 mm or less, which is produced by combining cooling at -10 ° C or lower and drying at 200 ° C or higher. A fibrous konjac (Patent Document 4) has been proposed.

Further, Patent Document 5 contains 3.4 parts by mass or more and less than 10.5 parts by mass of dango flour with respect to 100 parts by mass of rice granular dried konjac containing tapioca starch and glucomannan. Granular konjac processed foods have been proposed, and cooked granular konjac processed foods have close to zero carbohydrates, can suppress carbohydrate intake, and obtain the same texture and satisfaction as rice. It is stated that it can be done.

Japanese Unexamined Patent Publication No. 2018-46854 Japanese Patent No. 3395966 Japanese Unexamined Patent Publication No. 2-231045 Japanese Unexamined Patent Publication No. 8-89184 Japanese Patent No. 6443573 Japanese Patent No. 5596431 Japanese Patent No. 6166428 Japanese Patent No. 6224876 Japanese Unexamined Patent Publication No. 2017-147974 Japanese Unexamined Patent Publication No. 2016-116509 Japanese Patent No. 3905830

Many Japanese people think that a meal without rice is lonely. Eating is fun for humans, and it can be short-lived in a way that robs it. Eating a full stomach makes the majority of people happy, but considering that the feeling of fullness is due to an increase in blood sugar level (eating high-calorie foods), it is more satisfying than feeling full and eating. We must be able to provide "rice" that is difficult to connect with too much.
Therefore, the present inventors use it by mixing it with cooked rice so that the cooked rice containing konjac is delicious and the mixed konjac maintains the deliciousness of the rice itself without any discomfort. I thought that dealkaligelized konjac pseudo-rice was required. Processed rice granular konjac foods for cooked rice should not have a discomfort in flavor due to the odor peculiar to konjac or a discomfort in texture due to the elasticity peculiar to konjac when blended in rice.
In the present invention, rice containing rice granular konjac for cooking rice maintains the deliciousness of the rice itself, can suppress sugar intake even when eating a normal amount of rice, and the appetite is sufficiently satisfied. At the same time, it is an object of the present invention to provide dealkaligelized rice granular konjac (konjac pseudo-rice) which has suppressed odor and elasticity peculiar to konjac and can be easily used by simply mixing it with cooked rice.

As shown in Patent Document 6-9, a konjac gel-like molded product gelled with alkali is ground to obtain a konjac ground product, and the particle size of the ground particles is determined by the operating time of the grinder. The ground konjac was mixed with an acidic material capable of neutralizing at least the alkali content to produce a heat-treated konjac processed food, and as shown in Patent Document 10, the water content and particle size range. We are expanding the use of konjac by manufacturing processed konjac foods that have a texture similar to that of existing processed foods, with the adjusted ones being the existing processed foods or the range close to the particle size and shape of the processed food materials. When the ground particles are the size of rice grains, when mixed with rice after draining (after adjusting the range of water content) and immediately after cooking, the rice is cooked with konjac, but the rice itself has the deliciousness. We found that the deliciousness of the rice itself was maintained and that the blended konjac did not give a sense of discomfort, and we replaced the ground konjac with rice grain-sized konjac to complete the present invention.

The gist of the present invention is a processed konjac food containing dealkaligelated konjac pseudo-rice for use by mixing with cooked rice according to the following (1) to (8).
(1) Rice grain-sized alkali gelled konjac, which is characterized by a combination of liquid or paste-like acidic material, is separated for use after being mixed with cooked rice. Alkaline gelled konjac Processed konjac food containing pseudo-rice.
(2) The processed konjac food according to (1) above, wherein the rice grain-sized alkali gelled konjac is a rice grain-sized molded product of the alkali gelled konjac.
(3) The processed konjac food according to (1) or 2 above, wherein the rice grain-sized alkali gelled konjac is made from konjac potato flour and / or konjac flour.
(4) The processed konjac product according to any one of (1) to (3) above, wherein the rice grain-sized alkaline gelled konjac is uncolored.
(5) The above-mentioned (1) to (3), wherein the rice grain-sized alkaline gelled konjac uses a raw material powder containing a natural colorant for making colored pseudo-rice as a raw material powder. The listed konjac processed product.
(6) The konjac processing according to any one of (1) to (5) above, wherein the acidic material contains one or more acidulants selected from gluconic acid, citric acid, and lactic acid for neutralizing alkali. Goods.
(7) The processed konjac product according to (6) above, wherein the acidic material further contains a thickening substance.
(8) The processed konjac product according to (7) above, wherein the thickening substance is at least one selected from low methoxyl pectin, cornstarch, and xanthan gum.

The gist of the present invention is a processed konjac food containing dealkaligelated konjac pseudo-rice for use by mixing with cooked rice according to the following (9) to (21).
(9) Rice after cooking, which is characterized by combining rice grain-sized gelled konjac with an acidic material and heat-treating it to prepare dealkalis gelled konjac pseudo-rice for use by mixing it with cooked rice. A method for producing processed konjac foods containing dealkalis gelled konjac pseudo-rice for use by mixing with rice.
(10) The above-mentioned (9), wherein the rice grain-sized gelled konjac is obtained by mixing water with a raw material powder made of konjac, gelatinizing the konjac, and gelling the konjac with alkali to form a rice grain size. Dealkali gelated konjac A method for producing processed konjac foods containing pseudo-rice.
(11) The method for producing a processed konjac food containing the dealkalis gelled konjac pseudo-rice according to (10) above, wherein the raw material konjac is konjac potato flour and / or konjac flour.
(12) Production of processed konjac food containing the rice grain-sized dealkali gelled konjac pseudo-rice according to any one of (9) to (11) above, wherein the rice grain-sized gelled konjac is uncolored. Method.
(13) The above-mentioned (9) to (12), wherein the gelled konjac of the size of a rice grain is a mixture of a natural colorant for making a colored pseudo-rice in the raw material powder. Dealkali gelated konjac A method for producing processed konjac foods containing pseudo-rice.
(14) The dealkalis according to any one of (9) to (13) above, wherein the acidic material contains one or more acidulants selected from konjac, citric acid, and lactic acid to neutralize the alkali. Gelled konjac A method for producing processed konjac foods containing pseudo-rice.
(15) The method for producing a processed konjac food containing the dealkaligelized konjac pseudo-rice according to (14) above, wherein the acidic material further contains a thickening substance.
(16) The method for producing a processed konjac food containing the dealkaligelized konjac pseudo-rice according to (15) above, wherein the thickening substance is one or more selected from low methoxyl pectin, cornstarch, and xanthan gum.
(17) The dealkalis gel according to any one of (9) to (16) above, wherein the acidic material is in the form of a liquid or paste, and after being separated from the pseudo-rice, the pseudo-rice is mixed with cooked rice. Chemical konjac A method for manufacturing processed konjac foods containing pseudo-rice.
(18) The dealkalis gelled konjac pseudo-rice according to any one of (9) to (17) above, wherein the heat treatment is carried out by encapsulating a rice grain-sized gelled konjac in a container in combination with an acidic material. How to make processed konjac foods including.
(19) The dealkaligelized konjac pseudo-rice according to any one of claims 9 or 18 above, wherein the heat treatment is carried out at 50 ° C. to 120 ° C. while maintaining the product temperature within 60 minutes. Manufacturing method of processed konjac food including.
(20) The above-mentioned, characterized in that rice grain-sized gelled konjac is heat-treated in combination with an acidic material to adjust the pH value to 2.5 to 7.0, and retort-treated in a retort pouch. The method for producing a processed konjac food containing the dealkaligelized konjac pseudo-rice according to any one of (9) to (19).
(21) Use a sealable plastic container as a retort pouch, fill it, seal it, and neutralize the alkali in the gelled konjac of rice grain size of pH 10 to 12 in the container to adjust it to a predetermined pH. The method for producing a processed konjac food containing the dealkali gelated konjac pseudo-rice according to the above (20).

In recent years, the increasing number of people suffering from obesity, diabetes, etc. due to excessive energy intake has been regarded as a problem, and it is recommended to reduce energy intake. Therefore, although efforts have been made to improve blood sugar levels by reducing the energy intake of glucomannan or konjak by suppressing the intake of cooked rice, which is the staple food, for Japanese people, reducing the amount of cooked rice will increase the amount of cooked rice in the diet. There is a problem that it is difficult to obtain a sense of satisfaction. According to the present invention, rice containing rice granular konjac maintains the deliciousness of the rice itself, can suppress sugar intake even when eating a normal amount of rice, and the appetite is sufficiently satisfied. It is possible to provide dealkaligelized rice granular konnyaku (konnyaku pseudo-rice) that has suppressed odor and elasticity peculiar to konnyaku and can be used simply by mixing it with cooked rice. Konjac consists of 96 to 97% water, and when water is removed, the main component is glucomannan, which is hardly digested in the human digestive tract and is partially converted into fatty acids by intestinal microorganisms for use. , It is used as a low-calorie food with 5 to 7 kcal per 100 g. Rice-cooked rice-like food obtained by molding konyaku into rice grain size and mixing it with cooked rice has lower energy than pure cooked rice, making it a healthy food for limiting calorie intake. ..
De-alkali gelled rice granular konjac for use by mixing with cooked rice is either white rice rice or rice containing colored rice granular konjac, depending on the purpose of each rice. It is possible to contain rice granular konjac, and the above-mentioned physiological effects can be exhibited. These daily uses and their effects will expand the uses of konjac, whose consumption continues to decline, and will provide healthy foods to as many people as possible, contributing to a healthy diet. ..
By performing heat sterilization and neutralization treatment with rice granular konjac sealed in a packaging container while containing a large amount of water, there is no need to worry about storage at room temperature, and storage in a refrigerator is to prevent spoilage. do not need. When mixing it with cooked rice, drain it thoroughly and then mix it with cooked rice.
In addition, by using rice granular konjac colored in various colors, it is possible to produce colorful and playful healthy rice, and foods using rice granular konjac as a material are new low-calorie and healthy rice. You can develop products.

It is a photograph which showed the appearance of I (control) and II-IV (the finished rice which mixed mannan tapioca with rice) which carried out the sensory test of Example 2. It is a table summarizing the result of the sensory test of Example 2. It is a table summarizing the nutritional component comparison (per 100g) of the rice of Example 3 (1) to (7). It is a photograph which shows the appearance of the 30% replacement white rice of (5) of Example 3. An application example of rice balls mixed with colored konjac grains (1), fried rice with rice mixed with konjac grains (2), and dealkaligelized konjac pseudo-rice toppings of konjac warship rolls is shown.

The present invention is characterized by a combination of rice grain-sized alkali gelled konjac and a liquid or paste-like acidic material, and the liquid or paste-like acidic material is separated and then mixed with cooked rice for use. It relates to processed konjac foods containing alkaline gelled konjac pseudo-rice. After encapsulating a mixture of a large molded rice grain of alkaline gelled konjac and an acidic material in a container for distribution, neutralization treatment and heat sterilization treatment can be carried out at the same time. It can be used by separating it from the acidic material and then mixing it with cooked rice. The amount of konjac milling is adjusted, and the water content of konjac grains is adjusted due to drainage when separating from acidic materials, and even if mixed with cooked rice, there is no sticky feeling, and there is no discomfort different from rice grains. Absent. In addition, a small amount of acidic material component adheres around the alkaline gelled konjac, and it has the effect of blending well with the rice grains of cooked rice.

<Rice grain-sized alkaline gelled konjac>
In the present invention, the rice grain-sized alkaline gelled konjac is a water-containing konjac having a granular appearance shape similar to that of cooked rice grains. Rice in the world has a large width of 4 mm to 9 mm, but Japanese rice is said to have a very narrow width of 5 mm to 6 mm. When rice is made into rice, the weight is 2.2 times and the weight (volume) is 2.5 times. Therefore, the major axis of the rice grain-sized alkaline gelled konjac is 4 mm or more, preferably 5 mm or more, 12 mm or less, preferably 10 mm or less, and the minor axis of the grain is 1.5 mm or more, preferably 1.5 mm or more. The size is 2 mm or more, 4 mm or less, preferably 3 mm or less, and the processing means is not particularly limited.

<Manufacturing method of rice grain-sized alkaline gelled konjac>
For rice granular konjac, add water to konjac refined powder, stir and mix with a stirrer, leave for about 1 hour, and then add calcium hydroxide-containing solution with pH 10 to 14 to it according to the usual method for producing konjac. , Mix, or add and mix konjac fine powder, harden, mold into rice granules with a molding machine, and heat at 40 ° C to 60 ° C for about 5 minutes to produce.
The manufacturing method will be described in more detail.
First, an aqueous dispersion sol is prepared using konjac fine powder. A sol is prepared by dispersing 1 part by weight of konjac refined powder in water at 0 ° C. to 60 ° C. in an amount of about 20 to 50 times, preferably about 30 to 40 times the weight of konjac refined powder. The texture of konjac flour can be changed depending on the intended use of rice, and 1.5% to 4% is used. At this time, starch, a gelling agent, or the like may be added for the purpose of particularly improving the physical properties, or a colorant such as yellow, red, or green may be added for coloring the molded product (see Patent Document 11). The starch and gelling agent can be changed according to the application and texture. Tapioca starch, rice starch, corn starch, xanthan gum, locust bean gum and the like are used.

Next, the aqueous dispersion sol obtained as described above is formed into granules and gelled. Similar to the case of molding Shirataki noodles or thread konjac using a perforated plate with a large number of molding holes, it is simultaneously extruded into a hot water tank as 15 to 60 granules from the perforated plate provided at the discharge port of the kneading device. Molded and solidified by curing. The method of gelation (coagulation) is carried out by reacting alkali, which is permitted to be used in foods, with konjac fine powder. The hydrophilic acetyl group in glucomannan, which is the main component of konjac refined powder, becomes acetic acid by a chemical reaction with alkali and is released to form an irreversible gel.
When the alkali is calcium hydroxide, about 3 to 10%, preferably 5 to 7% of the initial weight of konjac refined powder is uniformly mixed in an aqueous dispersion sol in the state of an aqueous dispersion, formed into granules, and 0 ° C. Leave in water at ~ 60 ° C., preferably in water at 40 ° C. to 60 ° C. until gelling. The gelation time varies depending on the alkali concentration and water temperature. The relationship between the water temperature and gelling time when the alkali is calcium hydroxide and the initial weight of konjac powder is 5% is that, for example, when the water temperature is 10 ° C, it gels in about 15 minutes, and when the water temperature is 60 ° C, it gels. Gelation is completed in about 2 minutes. The pH of rice-grained alkaline konjac is 10 or more.

Next, the rice-grained alkaline konjac is de-alkalied. Make konjac (grains) with alkali once, and then combine with dealkali seasoning liquid to dealkaliize. In the present invention, the rice granular konjac is preferably neutralized to pH 2.5 to 7.4. Food additives such as acetic acid, citric acid, lactic acid, malic acid, and gluconic acid are mainly used as organic acids, but depending on the desired type of rice cooked rice, acidic components contained in seasonings, fruit juice, etc. It is also possible to do so.
The pH may be adjusted to be weakly acidic, filled in a plastic container such as a bag as it is, sterilized by boiling, cooled, and shipped as a product. Acids are added so that the pH of the product is 2.5-7.0, preferably 5.0-4.0 to enable normal temperature distribution, for example, heat sterilization at 85 ° C. for 30-60 minutes. I do. The pH can be up to 7.4 for refrigerated, chilled or frozen distribution, but the pH is preferably adjusted to 2.5-7.0 due to product management issues across consumers.
The neutralization process of konjac will be further described. The rice granular konjac used in the present invention is made by coagulating konjac potato or konjac refined powder with an alkali such as calcium hydroxide or can water, and the pH of the normally produced konjac is 10 to 12. The solidified ones are rice granule-molded engagements, which are uncolored or colored. Uncolored konjak is roughly classified into white konjak that does not use seaweed powder and black konjak that is colored with seaweed powder. The colored konjac is made by kneading an oily natural pigment that is difficult to elute into the seasoning liquid (see Patent Document 11). For example, yellow (carotene), red (paprica), black (squid ink), blue (cutinashi) and / or green (marigold, cutinashi) are kneaded into various natural pigments that do not dissolve in water and seasoning liquid from inside konjac. It is a colored konjac.
The amount of acid required to neutralize the alkali in konjac is to grind a predetermined weight of konjac with a homogenizer and mix it with an acidic material in an amount that can at least neutralize the alkali content of the ground konjac. , Organic acid can be added, and the amount of acid required to reach pH 2.6 to 7.0 can be measured and determined. As the organic acid, food additives such as acetic acid, citric acid, lactic acid, malic acid, and gluconic acid are mainly used, but it is preferable to consider acidic components contained in seasonings, fruit juices, and the like.

The neutralization step of rice granular konjac with a predetermined amount of acid content can be performed by carrying out the neutralization step in a container and then storing the neutralized material in individual packaging containers, but rice grains are contained in individual packaging containers. It may be neutralized after encapsulating konjac, organic acid, seasoning and the like. Further, all the food materials including rice granular konjac may be stored in an individual packaging container for distribution and then neutralized in a heat sterilization step. The material of the packaging container to be filled is made of heat-resistant plastic rather than glass, and a hard container, a flexible laminated bag, and a retort pouch are more efficient in terms of workability. The heat treatment after packaging aims to quickly neutralize and remove the alkali of konjac and accelerate the penetration of seasoning ingredients into konjac, but sterilization of harmful bacteria is performed at the same time.
Under heat treatment conditions, konjac may soften or become rubbery, and this phenomenon is related to the pH of seasoned konjac. Optimal heating conditions in consideration of texture and storage stability are 50 to 95 ° C. in the pH 3.5 to 6.0 range and 100 to 120 ° C. in the pH 6.0 to 9.0 range, and are normal treatments. The time is within 60 minutes. In this heat treatment, when the rice granular konjac is completed, the seasoning liquid component is sufficiently permeated into the konjac and seasoned, and at the end of the heating step, the rice granular konjac is neutralized to a predetermined pH.

<Liquid or paste-like acidic material>
The liquid or paste-like acidic material for dealkalization treatment (neutralization treatment) can be changed according to the use and taste of rice. Basically, it is selected from gluconic acid, acetic acid, citric acid, malic acid, tartaric acid, etc., but the pH value and taste can be adjusted according to the application. Usually, the rice arrangement is basically cooked and mixed later, but in the present invention, it is mixed later. For Japanese food, there are sushi, salty, curry, cooked rice (additional ingredients in this case), mixed rice, millet rice, etc. Other than Japanese food, it may be "fried". The processed konjac food of the present invention consists of a combination of rice grain-sized alkali gelled konjac and a liquid or paste-like acidic material. The liquid or paste-like acidic material is separated and then mixed with cooked rice for use. It contains dealkaligelated konjac pseudo-rice to make. Liquid or paste-like acidic materials that are separated upon use include one or more selected from seasonings, thickeners, fruit juices, fruits and / or vegetable crushed and strained purees, fruit pastes, vegetable pastes. , The pH value was adjusted so that the alkali content of rice granular konjac could be at least neutralized. The acidic material preferably contains a thickening substance in order to adjust the mixing condition with the rice. The thickening substance is not limited as long as it is a viscous substance for foods, and includes natural polysaccharides such as starch and seaweed components, natural gum components as known food additives, and thickening polysaccharides. Pectin is widely used in low pH foods such as jams and jellies. The types of pectin are roughly classified into high methoxyl pectin and low methoxyl pectin, which are used according to their viscosity and gelling characteristics. More specifically, xanthan gum, tamarind gum, guar gum, tara gum, tara bean gum, locust bean gum, carrageenan and the like can be used. By changing the size of rice grain konjac, it is possible to express the color and texture of vegetables, especially in the case of coloring, so some or all of the natural raw materials that make up sushi ingredients, mixed rice, etc. are rice grains. It can be replaced with konjac.
The texture also changes depending on the type of additive used. For example, when examining the type and amount of thickener for rice granular konjac, the optimum stickiness quality can be determined. It is difficult to quantify the quality of stickiness because it consists of a complex combination of physical properties centered on viscoelasticity, and it is the optimum value even with the values measured by specialized equipment such as viscometers, rheometers, and texture meters. Is difficult to find. In determining the optimum stickiness quality, in the end, we had to determine the best result from the sensory test by the human senses.
Acetic acid, sugar, sorbitol, salt, sodium glutamate, calcium lactate, beef extract, dark soy sauce, etc. are used as seasonings, but they are used for simmered dishes, stir-fried dishes, seasonings, etc. Any wind seasoning can be used. Concentrated fruit juices such as blueberries and strawberries, flavors, and pulp are used to produce fruit flavors.
If you use rice granular konjac colored in various colors, you can expect colorful and playful healthy rice, and foods using rice granular konjac as a material can develop new products that are low in calories and exhibit a healthy feeling. For example, it is possible to develop new markets such as ingredients for mixing, toppings for nigiri sushi, and rice balls with black konjac. FIG. 5 shows an application example of rice balls mixed with colored konjac grains (1), fried rice mixed with konjac grains (2), and konjac gunkanmaki toppings.

Next, the present invention will be specifically described with reference to Examples. The present invention is not limited to these examples.

The rice grain-sized alkaline gelled konjac used in this example is referred to as "mannanta tapioca 4 mm".
[Composition of Mannan Tapioca 4 mm]
The composition of Mannan tapioca 4 mm is shown in Table 1, and the properties are shown in Table 2. The compounding ratio in Table 1 is the compounding ratio of konjac (grains) once made with alkali, then combined with a dealkali seasoning solution and dealkaliized.
The amount of konjac milling was 3.0% in this example, but the texture can be changed by changing the amount in the range of 1.5% to 4% depending on the application. The acidulant can also be changed according to the application and taste by using gluconic acid, acetic acid, citric acid, malic acid, tartaric acid and the like. The starch and gelling agent can also be changed according to the intended use and texture by using tapioca starch, rice starch, corn starch, xanthan gum, locust bean gum and the like. It is also possible to add a natural pigment to konjac to express the color that matches the object, such as chicken rice color and curry color. In addition, it is possible to adjust the pH value and taste according to the usage such as sushi, salty taste, and curry taste.
[Table 2]
The above prototype sample
pH (° C) 3.84 (19.3)
Salt 0.07
Brix 5.5

Mannan tapioca of Example 1 was mixed with rice and a sensory test was carried out.
[procedure]
<I. Control>
(1) Weigh 1 go (150 g) of rice and put it in a bowl.
(2) Add plenty of water to the bowl, stir quickly 2-3 times, and discard the water.
(3) Add water, wash with stirring by hand, and discard the water. This is repeated 3 times.
(4) Transfer the rice to the rice cooker's kettle, add water up to the 1st scale (about 200g), and soak in water for 1 hour. Set it in the rice cooker.
(5) After cooking, loosen as soon as possible. Mix gently so as not to crush the rice grains from the bottom of the rice cooker. (Approximately 350 g of cooked food, see the completed photo of I in Fig. 1)
<II. Mix de-alkali grain konjac>
(1) Weigh 1 go (150 g) of rice and put it in a bowl.
(2) Add plenty of water to the bowl, stir quickly 2-3 times, and discard the water.
(3) Add water, wash with stirring by hand, and discard the water. This is repeated 3 times.
(4) Transfer the rice to the rice cooker's kettle, add water up to the 1st scale (about 200g), and soak in water for 1 hour. Set it in the rice cooker.
(5) Mannan tapioca 4 mm (colorless) KSD003 is put in a colander and drained well.
(6) Add 90 g of drained tapioca to 210 g of cooked rice and loosen as soon as possible. Mix gently so as not to crush the rice grains from the bottom of the rice cooker. (Completed 300g rice: Mannanta tapioca = 7: 3, see the completed photo of II in Fig. 1))
<III. Mix 10% dehydrated dealkali grains konjac>
(1) Weigh 1 go (150 g) of rice and put it in a bowl.
(2) Add plenty of water to the bowl, stir quickly 2-3 times, and discard the water.
(3) Add water, wash with stirring by hand, and discard the water. This is repeated 3 times.
(4) Transfer the rice to the rice cooker's kettle, add water up to the 1st scale (about 200g), and soak in water for 1 hour. Set it in the rice cooker.
(5) Mannan tapioca 4 mm (colorless) KSD003 is put in a colander and drained well. Further, put it in a net and apply pressure by hand to dehydrate 10% of its weight. (Image of draining water between konjac)
(6) Add 90 g of drained tapioca to 210 g of cooked rice and loosen as soon as possible. Mix gently so as not to crush the rice grains from the bottom of the rice cooker. (Completed 300g rice: Mannanta tapioca = 7: 3, see the completed photo of III in Fig. 1))
<IV. Mix 20% dehydrated de-alkali granules>
(1) Weigh 1 go (150 g) of rice and put it in a bowl.
(2) Add plenty of water to the bowl, stir quickly 2-3 times, and discard the water.
(3) Add water, wash with stirring by hand, and discard the water. This is repeated 3 times.
(4) Transfer the rice to the rice cooker's kettle, add water up to the 1st scale (about 200g), and soak in water for 1 hour. Set it in the rice cooker.
(5) Mannan tapioca 4 mm (colorless) KSD0033 is put in a colander and drained well. Then put it in a net and apply pressure by hand to dehydrate 20% of its weight. (Image of draining water between konjac)
(6) Add 90 g of drained tapioca to 210 g of cooked rice and loosen as soon as possible. Mix gently so as not to crush the rice grains from the bottom of the rice cooker. (Completed 300g rice: Mannanta tapioca = 7: 3, see the completed photo of IV in Fig. 1)

The details of the sensory test are as follows.
● Details of tasting sample I. Control (normal cooked rice)
II. Cooked rice mixed with mannan tapioca with only seasoning liquid in a ratio of rice: mannan tapioca = 7: 3
III. Cooked rice with seasoning liquid and then 10% dehydrated Mannanta tapioca mixed with rice: Mannantapioca = 7: 3
IV. Cooked rice with seasoning liquid and then 20% dehydrated Mannanta tapioca mixed with rice: Mannantapioca = 7: 3 ● Sensory test method (N = 5 people)
・ Each sample was cooked 1 to 2 hours later and tasted. ・ Placed in the refrigerator for 48 hours for tasting. ・ After placing in the refrigerator for 48 hours, the range was increased and a total of 3 patterns of tasting were confirmed.
A comparative evaluation was performed by 5 panelists. The evaluations were taste, aroma, texture, and comprehensive evaluation, and each was evaluated on a scale of ○ very good, △ good, and × poor. The number of respondents in each evaluation was used as the result of the sensory test.

● Sensory test results Figure 2 shows a table summarizing the sensory test results.
★ Comparison when cooked There was no problem with the taste and aroma, and there were many opinions about the texture that I was concerned about while II was sticky.
Compared to that, III and IV are more popular than I without any discomfort.
★ Comparison after 48 hours in the refrigerator There was no problem with the taste and aroma, and I had a lumpy texture and II was still sticky.
III and IV maintained the same texture as when they were cooked.
★ After 48 hours in the refrigerator, the range was improved. There was no problem with the taste and aroma, and the texture of II was still sticky compared to I.
III and IV maintained the same texture as when they were cooked.
★ Overall result The rice mixed with dehydrated mannan tapioca is
It is expected that it will not become lumpy over time and will maintain a freshly cooked texture.
There were no other problems with the appearance, taste, and aroma.

The following comparison of rice nutritional components (per 100 g) of (1) to (7) is shown in FIG.
(1) White rice,
(2) Mannan tapioca 4 mm (colorless) KSD003 De-alkali / tasteless konjac flour 3% starch 2%,
(3) 10% replacement white rice,
(4) 20% replacement white rice,
(5) 30% replacement white rice,
(6) 40% replacement white rice,
(7) 50% replacement white rice A photograph of the 30% replacement white rice in (5) above is shown in FIG.

In recent years, the number of people suffering from obesity, diabetes, etc. due to excessive energy intake has been regarded as a problem, and it is recommended to reduce energy intake and suppress the increase in blood sugar level.
Therefore, improvement of blood glucose level and the like by reducing energy intake by glucomannan or konjac by suppressing the intake of cooked rice as a staple food has been attempted. Efforts have been made to reduce the energy intake based on cooked rice, which is the staple food, but there is a problem that it is difficult for Japanese people to get satisfaction when eating if the amount of cooked rice is reduced. In general, konjak is composed of 96 to 97% water, and the main component is glucomannan when water is removed. It is hardly digested in the human digestive tract and is partially converted into fatty acids by intestinal microorganisms for use. Therefore, konjac is known as a low-calorie food of 5 to 7 kcal per 100 g, which is a healthy food for limiting calorie intake. Rice-cooked rice-like food, which is a mixture of rice-grain-sized konyaku, which is a low-energy food material, and cooked rice, has lower energy than pure cooked rice. It is recommended to start sugar restriction by reducing the amount of staple foods such as rice, bread, and noodles. White rice, etc., in which 10 to 50% by weight is replaced with the dealkalis gelled konjac pseudo-rice of the present invention. The low-carbohydrate products of the above can be used to provide one method of performing sugar-off. There is no extreme cut of sugar, which is an essential nutrient for the brain, and symptoms such as lethargy, malaise, and drowsiness do not appear temporarily, and a total of dozens (10 to 10) while maintaining satisfaction. 40) It is possible to turn off sugar in kilocalories.

Claims (21)

Rice grain-sized alkali gelation Dealkaligelation for use by separating liquid or paste-like acidic material, which is characterized by a combination of konjac and liquid or paste-like acidic material, and then mixing it with cooked rice. Konjac Processed konjac food containing pseudo-rice. The processed konjac food according to claim 1, wherein the rice grain-sized alkaline gelled konjac is a rice grain-sized molded product of the alkaline gelled konjac. The processed konjac food according to claim 1 or 2, wherein the rice grain-sized alkali gelled konjac is made from konjac potato flour and / or konjac flour. The processed konjac product according to any one of claims 1 to 3, wherein the rice grain-sized alkaline gelled konjac is uncolored. The processed konjac product according to any one of claims 1 to 3, wherein the rice grain-sized alkaline gelled konjac uses a raw material powder containing a natural colorant for making colored pseudo-rice as a raw material powder. The processed konjac product according to any one of claims 1 to 5, wherein the acidic material contains one or more acidulants selected from gluconic acid, citric acid, and lactic acid for neutralizing alkali. The processed konjac product according to claim 6, wherein the acidic material further contains a thickening substance. The processed konjac product according to claim 7, wherein the thickener is at least one selected from low methoxyl pectin, cornstarch, and xanthan gum. Rice grain-sized gelled konnyaku is heat-treated in combination with an acidic material to make dealkali gelled konnyaku pseudo-rice for use by mixing with cooked rice. Mixing with cooked rice. Dealkaligeled konjac for use A method for producing processed konjac foods containing pseudo-rice. The dealkalis gelation according to claim 9, wherein the rice grain-sized gelled konjac is obtained by mixing water with a raw material powder made of konjac, gelatinizing the konjac, and molding the konjac gelled with alkali into a rice grain size. Konjac A method for manufacturing processed konjac foods containing artificial rice. The method for producing a processed konjac food containing the dealkalis gelled konjac pseudo-rice according to claim 10, wherein the raw material konjac is konjac flour and / or konjac flour. The method for producing a processed konjac food containing the rice grain-sized dealkali gelled konjac pseudo-rice according to any one of claims 9 to 11, wherein the rice grain-sized gelled konjac is uncolored. The dealkalis gelled konjac pseudo according to any one of claims 9 to 12, wherein the rice grain-sized gelled konjac is a mixture of a natural coloring agent for making a colored pseudo-rice in the raw material powder. A method for manufacturing processed konjac foods containing rice. The dealkali gelated konjac pseudo-rice according to any one of claims 9 to 13, wherein the acidic material contains one or more acidulants selected from gluconic acid, citric acid, and lactic acid to neutralize the alkali. Manufacturing method of processed konjac food including. The method for producing a processed konjac food product, which comprises the dealkaligelized konjac pseudo-rice according to claim 14, wherein the acidic material further contains a thickening substance. The method for producing a processed konjac food containing dealkaligelated konjac pseudo-rice according to claim 15, wherein the thickener is one or more selected from low methoxyl pectin, cornstarch, and xanthan gum. The dealkalis gelled konjac pseudo-rice according to any one of claims 9 to 16, wherein the acidic material is liquid or paste-like, and the pseudo-rice is mixed with the cooked rice after being separated from the pseudo-rice. How to make processed konjac food. The dealkalis gelled konjac according to any one of claims 9 to 17, wherein the heat treatment is performed by encapsulating rice grain-sized gelled konjac in a container in combination with an acidic material, and the processed konjac food containing pseudo-rice. Production method. The method for producing a processed konjac food containing the dealkali gelled konjac pseudo-rice according to any one of claims 9 or 18, wherein the heat treatment is carried out at 50 ° C. to 120 ° C. while maintaining the product temperature within 60 minutes. .. Claims 9 to 9, wherein the gelled konjac of the size of a rice grain is heat-treated in combination with an acidic material to adjust the pH value to 2.5 to 7.0, and the retort treatment is performed in a retort pouch. A method for producing a processed konjac food containing the dealkaligelized konjac pseudo-rice according to any one of 19. It is characterized by using a sealable plastic container as a retort pouch, filling it, sealing it, and neutralizing the alkali in the gelled konjac of rice grain size of pH 10 to 12 in the container to adjust it to a predetermined pH. The method for producing a processed konjac food containing the dealkali gelated konjac pseudo-rice according to claim 20.