JP2810347B2 - How to prepare konjac products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing konjac, which is a kind of konnyaku which is less likely to lose weight even when frozen, that is, suitable for frozen storage and transportation.

[0002]

2. Description of the Related Art The biggest disadvantage of conventional processed konjac products is that they cannot be frozen and stored. Frozen and thawed foods have severe dehydration phenomena, resulting in complete destruction of the tissue, resulting in unacceptable quality for consumers.
In order to solve the above-mentioned problems, konjac processors have manufactured modified starches that have the ability to withstand freezing. Softened, and a poor phenomenon such as loss of elasticity and crunchy texture peculiar to the processed konjac product appeared. In addition, the cost increased, and the problem was not solved. There are many types of gums and the range of applications is wide. When used in processed foods, different gum properties can be obtained by mixing similar gums. Konnyaku is also a kind of gum, and is used to make jelly by mixing it with other gum-like tanomatanori (Kazumi nagoshi). Guar gum is often mixed with other gums and has a wide range of uses. However, it is unprecedented in Japan and abroad to apply konjac to guar gum, especially to improve the freezing and thawing quality of konjac.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to solve the problem of dehydration and destruction of tissue after freezing and thawing of konjac products by using konjac, guar gum and other ingredients. In general, konjac products are manufactured by adding water to konjac fines, stirring the water, expanding the water, and rupture of the extracellular membrane of the konjac.
The omannan elutes and increases in viscosity, and is again stirred to form a serous state. An alkaline solution is added to form a gum, which is heated again to form. Products manufactured by this processing method are frozen, thawed,
Since each gum molecule is interconnected and agglomerated, it releases water and forms a large interstitial space inside the product, that is, it cannot contain and retain water inside the product, causing severe dehydration and causing tissue destruction. Loses the original elasticity.

[0004]

SUMMARY OF THE INVENTION The present invention relates to a method of blending and processing a carbohydrate compound in konjac, filling the carbohydrate compound between konjac molecules, allowing them to act, and freezing and thawing the konjac molecules after freezing and thawing. The purpose of the present invention is to reduce dehydration phenomena without interlinking and cohesion between them. In addition, a large number of -OH groups contained in the carbohydrate compound form a hydrogen link with water to obtain a more ideal water retention effect. In the konjac production processing test with the addition of selected ingredients such as selected gums, modified starch and polyhydric alcohol, the results of the dehydration rate at the time of freezing and thawing of the product and the results of the test for improving the tissue quality were low in molecular weight. In this test, a polyvalent alcohol
After thawing, water leakage is still large and ideal results cannot be obtained. The modified starch had a much better effect than the natural starch, and overall the addition of gums gave ideal results. Among them, guar gum (guar gum) has the best effect,
The effects of MC (carboxymethylcellulose) and sodium alginate are second only to this.

[0005] This external working method is performed as follows. First, a homogenous treatment of oils and fats, water, gums, emulsifiers, and the like is performed. After stirring until the emulsion is sufficiently emulsified, the emulsion, the konjac product and other additives for the ingredients, and the seasoning are thoroughly mixed and stirred. The paste-like semi-finished product is added and the gum is heat-molded. This pre-emulsification treatment forms an emulsifying phase which is considerably homogeneous and stable with the emulsifier and the gum, which are made water and oily. The product manufactured by this method has a remarkably reduced dehydration rate after freezing and thawing, and the gum body exhibits a uniform continuous phase, and is not connected and agglomerated with each other to form pore-shaped gaps.
It has a fine and detailed organization.

The present invention is a method for producing konjac which is suitable for freezing. The method of the present invention comprises a guar gum, an emulsifier,
Emulsification is performed in advance with oils and fats and water, and then konjac refined starch, starch, seasonings and the like are mixed, and the mixture is again thoroughly mixed, stirred, gummed, and heat-molded to complete. Monoglycerides, saccharides, soy protein, and casein salts are used as emulsifiers therein. However, the effect of caseinates is good.

Among them, gums such as guar gum and CMC
(Carboxymethyl cellulose), sodium alginate and the like. Among them, soybean oil, corn oil, peanut oil and the like are used as fats and oils. Sugar, salt, MSG (monosodium glutamate)
G) is used.

[0008] As the starch therein, corn starch,
Wheat starch, cassava starch and the like are used. The dehydration rate of the frozen konjac product of the present invention is 3% or less, which is much lower than the dehydration rate of the original konjac product (about 19%). In addition, the original dense tissue is maintained even after freezing and thawing.

In order to further understand the features and technical contents of the present invention, embodiments of the present invention will be described below. The following examples are for illustrative purposes only and do not impose any limitations on the present invention.

[0010]

Embodiments of the present invention will be described below. Embodiment 1 FIG. Manufacture of konnyaku products suitable for freezing according to the present invention Quantity distribution: Guar gum 4 g Casein soda (Na-Caseinate) 6 g Water 500 CC Soybean oil 60 g or more are charged into a homogenizer (homogenizer homogenizer) and 8,000 to 12,000 rpm Homogenize for 5-10 minutes.

The thus obtained emulsifier and konjac flour 53.5 g corn starch 51.3 g sugar 30 g salt 24.6 g MSG (monosodium glutamate {Ajinomoto}) 5.46 g These are commonly used flour stirrers (for noodle making) First, mix and stir at low speed for 2 minutes until it becomes gummy and syrup-like, pulverize and stir at medium speed for 28 minutes, then stop the machine. Add the alkali solution and stir for an additional 2 minutes. After this, a stainless steel plate (1
8.5 × 22 × 2cm). Heat and mold in a water bath set at 85 ° C, take out and cool with cold water to obtain a product.

The konjac gum to which the above-mentioned alkali solution has been added may be formed into a spherical shape and boiled in hot water at 85 to 90 ° C. for 1 hour to obtain a spherical product. Example 2: Dehydration rate test The spherical or plate-shaped product produced in Example 1 was naturally thawed in air from a frozen state at -18 ° C, lowered to room temperature (first time), and frozen again at -18 ° C. Take out the next day (second time),
This treatment was repeated three times, and the calculation formula was as follows: Dehydration rate = (sample weight before treatment−sample weight after treatment) / (sample weight before treatment) × 100% All products between 1.5 to 2.5% Had a fine structure and good elasticity.

Example 3: Simulated test The simplest formulation was prepared by adding 53.3 g of konjac flour and 500 CC of water.
After 2 minutes of low-speed stirring with a stirrer as in Example 1, medium-speed stirring was carried out vigorously for 28 minutes to form a gum, an alkali solution was added, and the mixture was further pulverized and stirred for 2 minutes. Transfer, heat and mold. The product thus obtained was frozen and thawed three times by the method of Example 2, and the dehydration ratio was measured to be about 29%.

Example 4: Manufacturing Test with Original Commercial Production Formulation, Using the Process of Example 1 with the Formulation Provided by a Konnyaku Shinryoku Ingredients Production Plant. However, the product obtained without adding the compounding materials selected according to the present invention and without previously performing emulsification processing was frozen three times by the method of Example 2 and then thawed, and the dehydration rate was measured. It was around 19%.

The specific embodiments described above are intended to explain the objects, features and effects of the present invention as an example of the present invention. If you are familiar with the techniques in this area,
The above description can partially change or modify the specific embodiment, but this does not depart from the scope of the present invention. Therefore, the patent scope of the present invention is:
The scope of each claim of the present application is set forth in the claims.

Claims (7)

(57) [Claims] 1. A method for preparing a konjac that is suitable for a type of freezing and has less weight loss and deterioration even after freezing, including the following steps: a step of mixing and emulsifying a gum and an emulsifier, oil and fat with water; A step of adding konjac refined starch and starch to a seasoning and mixing; stirring, gumming, and heat molding. 2. The method of claim 1 wherein the feature is that the guar gum CMC is used as the gumming material.
A method for preparing a product using (carboxymethylcellulose) and sodium alginate. 3. The method according to claim 1, wherein the product comprises casein soda, saccharide or monoglyceride as emulsifier. 4. A method according to claim 1, characterized in that the product comprises soybean oil, corn oil and peanut oil as fats and oils. 5. A process according to claim 1, characterized in that the product comprises corn (corn) starch, wheat starch and cassava starch as starch. 6. A method according to claim 1, characterized in that the emulsification process is carried out at 5,000 to 15,000 rpm for 2 to 20 minutes. 7. A konjac product prepared using the method according to claim 1. Description: