JP2024018303A - Method for manufacturing processed food material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed food material using konjak through which a sufficiently meat-like texture can be felt.

SOLUTION: A method for manufacturing a processed food material includes: making a konjak paste by adding water to a konjak raw material, and then preparing a konjak paste with fat by pouring the fat to the konjak paste, followed by mixing together; preparing a coagulant with dietary fiber by mixing an alkalizing agent dissolved or dispersed in water into a dietary fiber raw material; obtaining a pre-coagulation mixture by mixing the konjak past with the fat and the coagulant with the dietary fiber; and heating and coagulating the pre-coagulation mixture.

SELECTED DRAWING: None

COPYRIGHT: (C)2024,JPO&INPIT

Description

The present invention relates to processed foods using konnyaku.

Konnyaku is a widely popular food that is used in oden and stews. Konnyaku is produced by grating konjac flour or konjac potatoes and kneading them with water to make konjac paste, then adding a coagulant containing an alkalizing agent, and heating to form an irreversible gel and coagulate it. has been done. Konjac potatoes, which are the raw material for konnyaku, contain about 10% by mass of mannan, a water-soluble polysaccharide, and mannan is the main component of konjac.

In recent years, with the diversification of dietary habits and the rise in health consciousness, konnyaku has been used to create processed foods with various textures and flavors. As such attempts, for example, Patent Documents 1 and 2 disclose that raw eggs are added to konjac paste together with dietary fiber raw materials such as okara, mixed uniformly, and then coagulated with an alkaline solution. It is described that a processed food material having a meaty texture can be obtained by using the method.

Furthermore, when mixing and processing other ingredients into konjac raw materials, there are problems in that it is difficult to mix the ingredients uniformly or to coagulate the konjac ingredients together with the konjac ingredients.

In relation to such problems, for example, Patent Document 3 discloses that konjac paste is prepared by mixing only konjac flour and water without adding a coagulant, and okara containing the coagulant and coagulated By kneading konjac paste containing no additives and heating and coagulating the obtained kneaded product, okara can be firmly bound to konjac polysaccharides, and a food without dryness can be obtained. It is assumed that this can be done.

Patent No. 3498087 Patent No. 3721351 Utility model registration No. 3124102

However, according to research conducted by the present inventors, when konnyaku paste is mixed with dietary fiber materials such as kara (soybean curd curd) and processed, the texture deviates from the original texture of konjac and takes on a new texture, but it is similar to meat. In many cases, the texture was not sufficient.

An object of the present invention is to provide processed foods using konnyaku that have a sufficiently meat-like texture.

In order to solve the above problems, the present inventors conducted extensive research and found that by effectively using fats and oils in the manufacturing process of processed foods using konnyaku, it is possible to enhance the meat-like juiciness, The present invention has now been completed.

That is, the present invention involves a process of adding water to a konjac raw material to make konjac paste, adding oil and fat to this and kneading it to prepare an oil-containing konjac paste, and adding an alkali dissolved or dispersed in water to a dietary fiber raw material. a step of mixing a coagulating agent with dietary fiber to prepare a coagulant containing dietary fiber; a step of mixing the fat-containing konjac paste and the coagulant containing dietary fiber to obtain a pre-coagulating mixture; and heating the pre-coagulating mixture. The present invention provides a method for producing a processed foodstuff, which includes a step of solidifying the food.

In the present invention, it is preferable to use okara powder as the dietary fiber raw material.

In the present invention, it is preferable to use shell calcined calcium powder or edible calcium hydroxide powder as the alkalizing agent.

According to the present invention, since fats and oils are effectively used in the manufacturing process of processed foods using konnyaku, processed foods with excellent meat-like texture can be obtained.

[Konnyaku raw materials]
The konjac raw material used in the present invention may be any material as long as it contains mannan, which is a water-soluble polysaccharide derived from konjac potatoes, and that mannan can be gelatinized by coexisting with water to form konjac paste. For example, grated raw sweet potatoes, removing the skin from the corm, slicing it thinly, drying it, and grinding it as necessary (generally referred to as ``Ara-fun''); Examples include those from which parts of light specific gravity (starch) have been removed (generally referred to as "refined flour"), and those refined from refined flour by treating it with alcohol or the like to remove impurities other than glucomannan. Usually, konjac paste is in the form of a jelly or paste, and by adding an alkalizing agent to the paste and heating it, an irreversible gel is formed from the mannan derived from the konjac potato and solidified. The main konjac raw material used in industrially producing konjac is refined flour, which can be preferably used in the present invention.

[Alkalinizing agent]
The alkalizing agent used in the present invention may be any agent that can alkalize the konjac paste, form an irreversible gel with the konjac potato-derived mannan, and coagulate the konjac paste. Examples include calcined shell calcium, calcined eggshell calcium, calcium hydroxide, calcium carbonate, calcium hydrogen carbonate, calcium oxide, magnesium oxide, magnesium carbonate, sodium hydroxide, sodium carbonate, and sodium hydrogen carbonate. Mainstream konjac raw materials used in industrially producing konjac are shell-calcined calcium powder, edible calcium hydroxide powder, etc., and these can be preferably used in the present invention.

[Oils and fats]
The fats and oils used in the present invention include, for example, edible animal oils (beef tallow, lard, mutton tallow, fat, lard, mutton tallow, etc.), edible vegetable oils (soybean oil, corn oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, olive oil, safflower oil, cottonseed oil, sesame oil, palm oil, coconut oil, sasanqua oil, camellia oil, coconut oil, etc.), fish oil (cod oil, sardine oil, cod liver oil, herring oil, mackerel oil, squid oil, etc.), oil-based paste Examples include foods (sesame paste, butter peanuts, etc.), spice-derived oils (chili oil, mustard oil, clove oil, perilla oil, etc.), oil-based dairy products (butter, cheese, margarine, etc.), egg yolk oil, cacao butter, etc. Further, as the oil or fat, a food material containing oil or fat (rice bran, fish paste, etc.) may be used.

[Dietary fiber raw materials]
The dietary fiber raw materials used in the present invention include, for example, okara, processed soybeans, vegetables (peas, radish, burdock, pumpkin, carrot, cabbage, Chinese cabbage, spinach, cucumber, celery, molokheiya, green pepper, tomato, (corn, sesame, etc.), mushrooms (earth ear mushrooms, shiitake mushrooms, nameko mushrooms, enoki mushrooms, etc.), fruits (persimmons, figs, prunes, avocados, bananas, pears, apples, etc.), seaweeds (hijiki mushrooms, seaweed, wakame, kelp, etc.) Examples include.

[Step 1]
In the present invention, water is added to the konjac raw material to form konjac paste, and oil and fat are added to this and kneaded to prepare konjac paste containing oil and fat. Through this step, the input fats and oils can access the polysaccharide mannan containing water, and the water and oil can be evenly distributed in the network structure of the polysaccharide.

The amount of water added to the konjac raw material is not limited, but for example, it may be 1 to 100 parts by mass, and 5 to 50 parts by mass, based on 1 part by mass of the dry content of the konjac raw material. It may be. The temperature conditions for forming the fat-oil-containing konjac paste are not limited, but may be, for example, in the range of 10 to 30°C, or may be in the range of 15 to 23°C.

The amount of fat and oil to be added is not limited, but may be, for example, 1 to 200 parts by mass, and 5 to 100 parts by mass, based on 100 parts by mass of the wet weight of the konjac paste to be added. The amount of input may be as follows. The input amount may be from 10 to 80 parts by weight.

[Step 2]
In the present invention, a dietary fiber-containing coagulant is prepared by mixing a dietary fiber raw material with an alkalizing agent dissolved or dispersed in water. In the dietary fiber-containing coagulant prepared by this process, the alkalizing agent component is moderately included in the dietary fiber component, and can act in a sustained release manner when coagulating konjac paste irreversibly. . Therefore, this prevents the used dietary fiber raw material from coagulating unevenly in the konjac paste and helps it to be evenly integrated.

The amount of the alkalizing agent to be mixed can be appropriately determined depending on, for example, the type of the alkalizing agent used, the desired coagulation speed, the hardness of the obtained coagulated product, etc. .

The amount of the dietary fiber raw material to be mixed is not limited, but for example, 1 to 200 parts by mass of the dry content of the dietary fiber raw material, based on 100 parts by mass of the solution or dispersion containing the alkalizing agent. may be mixed in an amount of 5 to 100 parts by mass. The amount may be 10 to 80 parts by mass.

In any non-limiting embodiment, the dietary fiber raw material can be used after being prepared into a fine powder with a diameter of preferably 12 mesh passes or less, more preferably 300 mesh passes or less. According to this, since the particle size is uniform, it can be distributed evenly into the konjac paste, contributing to its integration. Additionally, the surface area for enclosing the components of the alkalizing agent can be increased.

In any non-limiting embodiment, it is preferable to use a dietary fiber raw material prepared in a dry form with low moisture content. According to this, it becomes easier to impregnate the dry dietary fiber raw material with a solution or dispersion containing the alkalizing agent component, and in turn, it becomes easier to appropriately incorporate the alkalizing agent component into the dietary fiber component. .

[Step 3]
In the present invention, a pre-coagulation mixture is obtained by mixing konjac paste containing fat and oil and a coagulant containing dietary fiber. Through this step, a pre-coagulation mixture is obtained before being solidified by the subsequent heat treatment. It has not yet solidified, and can be molded into any shape by filling it into an appropriate container. Examples of the shape include a cube, a rectangular parallelepiped, a sphere, a dome, a polygonal column, a polygonal pyramid, a straw, a sausage, and a hamburger.

The mixing ratio of the fat- and oil-containing konjac paste and the dietary fiber-containing coagulant is not limited; The mixing ratio may be 1 to 100 parts by weight, the mixing ratio may be 1 to 50 parts by weight, and the mixing ratio may be 2 to 40 parts by weight as a dry content.

In addition, it is preferable that the obtained processed food contains 1 to 40 parts by mass of the above-mentioned fats and oils in 100 parts by mass of its wet weight, and preferably 5 to 30 parts by mass. It is more preferable to The inclusion of fats and oils imparts a greasy and meat-like juicy feel to the resulting processed foodstuff.

In addition, the processed food material provided by the present invention contains 1 to 20 parts by mass of the above-mentioned dietary fiber raw material as a dry content of the dietary fiber raw material in 100 parts by mass of its wet weight. It is preferable to contain it, and it is more preferable to contain it in an amount of 1 to 15 parts by mass. By including the dietary fiber raw material, it is possible to impart a fibrous feel and a meat-like texture to the obtained processed foodstuff. Also, seasoning liquids and the like tend to seep through.

[Step 4]
In the present invention, the pre-coagulation mixture is heated and coagulated. Through this process, the oil-containing konjac paste can be integrally coagulated with the dietary fiber raw material contained in the coagulant used in a state where it is evenly dispersed in the konjac paste. Thereby, the processed foodstuff of the present invention is obtained.

The temperature conditions for the heat treatment are not limited, but may be, for example, in the range of 60 to 100°C, or in the range of 65 to 95°C. Further, the heat treatment method is not limited, but can be carried out, for example, by filling the mixture before solidification into a container such as a rectangular parallelepiped can, and immersing it in hot water or steaming it.

In any non-limiting embodiment, it is preferable to wash the coagulated material with water after the above step. Thereby, it is possible to remove the scum derived from the raw materials and reduce the unpleasant taste such as bitterness, and the alkaline odor. Washing with water can be carried out, for example, by placing it in a container and soaking it, or placing it in a mesh basket and pouring water over it.

In any non-limiting embodiment, after the above step, the coagulated product may be cut into appropriate sizes, packaged by vacuum packaging, etc., or subjected to boil sterilization.

In addition, in the present invention, in addition to the raw materials explained above, the use of various general flavoring agents, coloring agents, etc. is not prohibited, and they may be used as appropriate within the range that does not impede the effects of the present invention. be. Such food materials may be mixed, for example, when preparing konjac paste containing fat or oil or a coagulant containing dietary fiber, or may be mixed together when mixing konjac paste containing fat or oil and a coagulant containing dietary fiber. You may also

The present invention will be explained in more detail with reference to Examples below. However, these Examples are not intended to limit the scope of the present invention.

<Test Example 1>
By changing the amount and timing of adding oil and fat during the manufacturing process, we produced processed foods using konnyaku.

(Preparation example 1)
Add 3 kg of konjac flour to 70 liters of cold water at 10°C and stir and mix at low speed to prepare jelly-like konjac paste. Add 10 kg of rapeseed oil to this and mix at high speed to make okara. The mixture was kneaded so that the water was mixed evenly. Hereinafter, this kneaded product may be referred to as "konnyaku paste containing fat and oil."

On the other hand, put 8 kg of dried okara powder into a container with a stirring device, stir it for 5 minutes, add calcium hydroxide to 20 liters of 60℃ hot water and stir it for 5 minutes. A calcium hydroxide solution containing 200 g of powder was added. After adding the entire amount of the calcium hydroxide solution, stirring and mixing were continued to knead the bean curd soybean curd soybean curd soybean curd and water evenly. Hereinafter, this kneaded product may be referred to as "okara coagulant".

The konjac paste containing fat and oil and the okara coagulant were put into a kneader and kneaded at high speed for 2 minutes to prepare a total kneaded product. This entire kneaded product was repacked into a rectangular container, placed in hot water at 95° C., and heated for 2 hours to solidify.

After solidification, it was taken out from the container, cut into a plate shape, and then immersed in cold water of 25° C. or lower for 1 hour to be primarily cooled. After primary cooling, it was vacuum packaged. This packaged state was stored in a heated environment of 90° C. for 1 hour to perform heat sterilization. After the heat sterilization treatment, secondary cooling was performed by immersing it in cold water of 10° C. or lower and cooling it to the center. After this secondary cooling, it was placed in a freezer and stored frozen.

(Preparation example 2)
A processed food using konjac was obtained in the same manner as in Preparation Example 1 except that 20 kg of rapeseed oil was added to the konjac paste.

(Preparation example 3)
A processed food using konjac was obtained in the same manner as in Preparation Example 1 except that 30 kg of rapeseed oil was added to the konjac paste.

(Preparation example 4)
Processed foods using konjac were obtained in the same manner as in Preparation Example 1, except that instead of adding oil and fat to the konjac paste, 10 kg of rapeseed oil was added during the preparation of the okara coagulant.

[1. sensory evaluation]
Five panelists tasted the obtained processed foods in a blind manner, and based on their past eating experiences, they gave a score based on the following criteria.
(Chewyness)
4 points Very chewy 3 points Chewy 2 points Not very chewy 1 point Not chewy

(greasiness)
4 points: 3 points: Sufficient greasy feeling 2 points: Oily feeling 1 point: Not much greasy feeling No greasy feeling

(Dry feeling)
4 points Not feeling dry 3 points Not feeling very dry 2 points Feeling dry 1 point Very dry feeling

(meat feeling)
4 points Very meaty taste 3 points Meaty taste 2 points Not much meaty taste 1 point No meaty taste

[2. Water separation during boiling]
A portion of the whole kneaded product before heating and coagulation was weighed, and after being placed in a vacuum bag and boiled for 120 minutes, the weight was measured, and the water separation rate was determined from the difference in weight.

[3. Syneresis during thawing]
Measure the weight of a portion of the solidified material after heating and solidification, put it in a vacuum bag, freeze it for 24 hours, thaw it in the refrigerator for 12 hours, then measure the weight, and calculate the water separation rate from the difference in weight. Ta.

Table 1 shows the results of the sensory evaluation, together with the results of syneresis during boiling and thawing.

As a result, the following became clear.
(1) In Preparation Example 1, in which 10 kg of rapeseed oil was added to approximately 70 liters of konjac paste, and in Preparation Example 2, in which 20 kg was added, the taste was mild, chewy, not dry, fatty, and meaty. A juicy texture similar to
(2) In Preparation Example 3, in which oil and fat were added to the konjac paste in the same manner as Preparation Examples 1 and 2, and the amount added was 30 kg, the texture and greasiness were slightly inferior to Preparation Examples 1 and 2. A trend was observed. In addition, the overall texture tended to be similar to that of meat fat.
(3) In Preparation Example 4, in which the oil and fat were added at the same time as the preparation of the okara coagulant, the okara was difficult to mix uniformly when mixed with the konnyaku paste, and was likely to form lumps. Moreover, as a result, since the greasiness varied depending on the part, there was a tendency for the greasiness to be inferior to that of Preparation Example 1 in which the amount of fat and oil added was the same.
(4) In Preparation Examples 1 to 3 in which oil and fat were added to konjac paste, the amount of syneresis during heating and coagulation and thawing increased compared to Preparation Example 4, which resulted in a less watery and more edible meat. It was thought that a similar texture was obtained.
(5) Separately, when the processed foods of Preparation Examples 1 to 3 were immersed in a seasoning liquid and boiled, the seasoning liquid soaked in well. Furthermore, compared to Preparation Example 4, the konjac odor was reduced, and a milder taste was obtained.

Claims (3)

A process of adding water to konjac raw material to make konjac paste, adding oil and fat to it and kneading it to prepare konjac paste with oil and fat, and mixing the dietary fiber raw material with an alkalizing agent dissolved or dispersed in water. A step of preparing a dietary fiber-containing coagulant, a step of mixing the fat-and-oil konjac paste and the dietary fiber-containing coagulant to obtain a pre-coagulation mixture, and a step of heating and coagulating the pre-coagulation mixture. Methods for producing processed foods, including: The method for producing processed foodstuffs according to claim 1, wherein okara powder is used as the dietary fiber raw material. 2. The method for producing processed foods according to claim 1, wherein shell calcined calcium powder or edible calcium hydroxide powder is used as the alkalizing agent.