JP3386347B2 - Frozen konjac and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen konjac which can maintain its quality for a long period of time without being deteriorated in texture during freezing and thawing, and a method for producing the same.

[0002]

2. Description of the Related Art Konjac which has been transmitted to Japan for a long time is konjac powder obtained from konjac balls, to which water is added, mixed thoroughly, and left to stand for a while to swell the konjac powder, and then "Aku". It is a food made by adding and solidifying. Recently, focusing on the low calorie content of konjac and the high content of dietary fiber, it has been reviewed as an excellent health food. In addition, “Oden”, “Taraku”, “Sashimi konjac”, and “Shirataki” are indispensable ingredients for Japanese food.

However, since konjac has a high water content, it is inferior in storability and does not last long. Attempts have been made to keep the manufacturing process as sterile as possible in order to increase the shelf life even slightly, but this is not an essential solution. In addition, improvement of preservability of konnyaku by using synthetic preservatives is currently prohibited.

Further, there is a so-called "freezing konjac" or "freezing konjac" in which konjac is frozen and then dried in order to improve the storage stability. Since the tissue is sponge, even if it is restored with water, it has a different texture from the original konnyaku and becomes a new food product. Therefore, when konjac with a high water content is directly frozen, even if it is thawed, a smooth texture before freezing can no longer be obtained.

Frozen konjac has been developed in order to improve the storability of konjac. For example, in Japanese Examined Patent Publication (Kokoku) No. 3-63341, konjac powder is mixed with alginic acid or a salt thereof in an amount of 50 to 20.
Disclosed is a method for producing konjac having freeze resistance, which comprises adding 0% by weight and treating the molded konjac with a coagulating liquid containing a divalent or trivalent metal salt. However, in this method, the hardness of the alginic acid gel is different from the hardness of konjac, and there is a drawback that the texture is rather hard, and it cannot be said to be sufficient yet.

[0006]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a frozen konnyaku which has a smooth texture and elasticity before freezing even after being frozen and thawed and which is excellent in preservability and a method for producing the frozen konjac. That is.

[0007]

[Means for Solving the Problems] The above-mentioned problems are solved by mixing 1 part by weight of konjac flour with 0.005 to 1.0 part by weight of oligosaccharide and 0.005 to 1.5 part by weight of polysaccharide. It is solved by manufacturing konjac.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The frozen konnyaku of the present invention is a mixture of 0.005 to 1.0 part by weight of oligosaccharide and 0.005 to 1.5 part by weight of polysaccharide with respect to 1 part by weight of konjac powder. Water is added to the mixture to gelatinize it, and then konjac is prepared by a conventional method, which is then frozen.

As described above, the frozen konjac of the present invention has a predetermined amount of oligosaccharides and polysaccharides added to the konjac,
Freezing denaturation of konjac gel during freezing and thawing is effectively prevented, and when thawing, konnyaku having a smooth texture equivalent to that before freezing is restored.

The oligosaccharides that can be used in the present invention are, for example, fructooligosaccharides, galactooligosaccharides, cellooligosaccharides, xylooligosaccharides, isomaltooligosaccharides, raffinose, stachyose, oligosaccharide alcohols and the like. The amount of these oligosaccharides used is 0.005 per 1 part by weight of konjac flour.
To 1.0 part by weight, preferably 0.1 to 0.5 part by weight. If the amount of oligosaccharide added is less than 0.005 part by weight, the effect of preventing freezing denaturation of konjac gel will be insufficient. On the other hand, if the amount of oligosaccharide added exceeds 1.0 part by weight,
The sweetness of oligosaccharides affects the taste of konjac, which is not preferable.

The polysaccharides that can be used in the present invention include, for example, gum substances such as locust bean gum, curdlan, xanthan gum, gum arabic, carrageenan, guar gum, julan gum, and tamarind gum, and α-waxy.
ー Corn starch and α-high amylose corn star
Includes modified starches such as chi . These polysaccharides also have the effect of preventing freezing denaturation of konjac gel, and when they are used in combination with the above oligosaccharides, they exhibit a more excellent freezing denaturation preventing effect than when they are used alone. Further, the addition of polysaccharides is extremely preferable because the water-removing action of konnyaku upon thawing is reduced and the texture of konnyaku before freezing becomes as close as possible.

When a gum is used as the polysaccharide, the addition amount thereof is generally 0. 1 part by weight with respect to 1 part by weight of konjac flour.
005 to 1.5 parts by weight, preferably 0.01 to 0.0
Within the range of 6 parts by weight. When modified starch is used as the polysaccharide, the addition amount thereof is, for example, 0.01 to 1.5 parts by weight, preferably 1 part by weight of konjac flour,
It is in the range of 0.1 to 1.0 part by weight. Gum and of
The modified starches may be used alone or in combination of two or more. When mixed and used, the total amount of the polysaccharides added must be 0.005 parts by weight or more. If the amount is less than 0.005 parts by weight, the effect of preventing konjac gel from freezing and denaturation may be insufficient, or the effect of improving texture after restoration may be insufficient. On the other hand, if the amount of the polysaccharide added exceeds 1.5 parts by weight, the viscosity becomes too high, so that not only the coagulation property of konnyaku becomes worse but also the taste becomes poor.

When preparing konjac, a predetermined amount of the oligosaccharide and the polysaccharide is weighed and dissolved in water, and konjac powder (0.01 to 0.1 part by weight relative to 1 part by weight of water is added to this aqueous solution). ) Is added with stirring or directly mixed with konjac powder (0.01 to 0.1 part by weight relative to 1 part by weight of water), and then added with stirring to water and mixed. At this time, water at room temperature or hot water (for example, 40 to 60 ° C.) is used. The konnyaku powder is allowed to stand at room temperature or 40 to 50 ° C. for 10 minutes to 5 hours until the konnyaku powder swells uniformly. Further, a predetermined amount of oligosaccharide is weighed, dissolved in water, and konnyaku powder (0.01 to 0.1 part by weight to 1 part by weight of water) is added to the aqueous solution.
Is added with stirring, a predetermined amount of a polysaccharide dissolved in water is added, and the mixture is allowed to stand at room temperature or 40 to 50 ° C. for 10 minutes to 5 hours until the konnyaku powder is uniformly swollen. Further, a konjac is obtained by adding a known coagulating agent such as calcium hydroxide or sodium carbonate to the konjac paste and coagulating it. The shape of the konjac is not particularly limited. Similar to the conventional one, it can have any shape such as spherical shape, plate shape, irregular cutting shape, small spherical shape, and thread shape. The method for manufacturing konjac itself is well known to those skilled in the art, and further detailed description is considered unnecessary and therefore will be omitted.

Next, this konnyaku is frozen by a conventional means. Freezing temperatures are generally in the range of -10 ° C to -100 ° C, preferably -35 ° C to -70 ° C. Rapid freezing prevents freezing denaturation and provides the frozen konjac of the present invention having excellent quality.

When the frozen konnyaku of the present invention is stored in a frozen state,
It is preferable to store at a temperature in the range of 18 ° C to -30 ° C. If the storage temperature is less than -18 ° C, disadvantages such as growth of ice crystals such as deterioration of quality occur, which is not preferable.
If the storage temperature exceeds -30 ° C, a special refrigerator is required, which is uneconomical.

The method for thawing frozen konnyaku of the present invention is not particularly limited. It may be thawed gradually in the refrigerator or at room temperature. Alternatively, it can be thawed by immersing it in water at room temperature.

[0017]

EXAMPLES The present invention will be described in more detail below with reference to examples.

Example 1 12 g of xylooligosaccharide and 20 g of α-waxy cornstarch were added to 1 kg of water, mixed and dissolved, and then 35 g of konnyaku powder was added and mixed, and the mixture was allowed to stand for 3 hours until the konnyaku powder uniformly swelled. did. Then, stir for 10 minutes to prepare a uniform konjac paste, add 100 g of 1.5% calcium hydroxide aqueous solution as a coagulant, stir and mix for 2 minutes, fill in a mold, and leave to stand for 2 hours for molding. Then, it was heated in hot water of 85 ° C. for 45 minutes to be solidified. After cooling, freeze at −80 ° C., −2
Stored at 0 ° C for 90 days. Then, when it was thawed at room temperature and reconstituted, a konjac having an appropriate hardness equivalent to that before freezing was obtained.

Example 2 To 1 kg of water, 15 g of a mixture of raffinose and stachyose and 2 g of xanthan gum were added and dissolved in 100 g of water, and then 40 g of konjac flour was added and mixed to obtain 200 g of an aqueous 10% α-high amylose corn starch solution. In addition, the mixture was thoroughly mixed and allowed to stand for 3 hours until the konnyaku powder swelled uniformly. Then, stir for 10 minutes to prepare a uniform konjac paste,
120% 1.5% calcium hydroxide aqueous solution as a coagulant
After adding g, stirring and mixing for 2 minutes and filling in a mold, the mixture was allowed to stand for 2 hours for molding, and heated in hot water at 85 ° C. for 45 minutes to solidify. After cooling, it was frozen at -80 ° C and stored at -20 ° C for 90 days. After that, when thawed at room temperature and restored,
A konjac with an appropriate texture was obtained, which had an appropriate hardness similar to that before freezing.

Comparative Example 1 Oligosaccharide alcohol (reduced starch syrup) per 1 kg of water
Fifteen g was added and dissolved, and 35 g of konjac powder was added with stirring to prepare frozen konjac in the same manner as in Example 1. This-
It was stored at 40 ° C for 60 days. Then, when it was thawed at room temperature, a part of the tissue was fibrillated and it had a hard texture.

Physical properties of the konjac obtained in Examples 1 and 2 and Comparative Example 1 were measured before freezing and after thawing. A rheometer was used as a measuring device to measure compressive stress and breaking strength. Measurement sample is 40 mm x 50
A 25 mm thick one was used. As a measurement adapter, a flat plate type (diameter 10 m
m), for the breaking test, a spherical type (7 mm diameter) was used. The table speed was 2 cm / min, the chart speed was 10 cm / min, and the load was 2 kg. The results of the compression test are shown in Table 1 below, and the results of the breaking test are shown in Table 2 below.

[0022]

[Table 1]

[0023]

[Table 2]

As is clear from the above results, Example 1
In the sample of Example 2 and the compressive stress and the breaking strength, no great difference was observed before and after thawing, whereas in the sample of Comparative Example 1, the hardness was increased after the thawing, and the compressive stress and the breaking strength were increased. Both values are changing greatly.

[0025]

As described above, the frozen konnyaku of the present invention has a predetermined amount of oligosaccharides and polysaccharides added to konjac, which effectively prevents denaturation of konjac gel during freezing. Thawing gives konnyaku with elasticity and smooth texture equivalent to those before freezing. Therefore, according to the present invention, konnyaku, which has been difficult to freeze in the past, can be frozen. As a result, it can be stored for a long period of time, and can be thawed and konnyaku at any time, and can be eaten as it is, or can be used as a material for Japanese cuisine. It can also be applied to a Japanese food menu that was difficult to develop with cooked frozen foods.

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Claims (4)

(57) [Claims] 1. A portion of (a) fructooligosaccharide, galactooligosaccharide, and cellooligo, relative to 1 part by weight of konjac flour.
Sugar, xylooligosaccharide, isomaltooligosaccharide, raffinose
Group consisting of sugar, stachyose and oligosaccharide alcohol
At least one kind of oligosaccharide selected from 0.005
1.0 parts by weight, and (b) locust bean gum, curdlan, xantanga
Mu, gum arabic, carrageenan, guar gum, jura
Gum, tamarind gum, α-waxy cornstarch
And α-high amylose corn starch
At least one polysaccharide selected 0.005-1.
A frozen konnyaku, which is prepared from a mixture containing 5 parts by weight . 2. A (1) fract is added to 1 part by weight of konjac flour.
Oligosaccharides, galactooligosaccharides, cellooligosaccharides, xyloo
Rigo sugar, isomaltooligosaccharide, raffinose, stachyo
Selected from the group consisting of sugars and oligosaccharide alcohols
0.1 to 0.5 parts by weight of at least one kind of oligosaccharide
And (b) Locust bean gum, curdlan, xantha
Ngam, gum arabic, carrageenan, guar gum, di
Duran gum, tamarind gum, α-waxy cornsta
And α-high amylose corn starch
0.1 to at least one type of polysaccharide selected from
The frozen konnyaku according to claim 1, which is compounded in an amount of 1.0 part by weight . 3. (a) Fructooligosaccharide, galactooligosaccharide, cellooligo, relative to 1 part by weight of konjac flour.
Sugar, xylooligosaccharide, isomaltooligosaccharide, raffinose
Group consisting of sugar, stachyose and oligosaccharide alcohol
At least one kind of oligosaccharide selected from 0.005
1.0 parts by weight, and (b) locust bean gum, curdlan, xantanga
Mu, gum arabic, carrageenan, guar gum, jura
Gum, tamarind gum, α-waxy cornstarch
And α-high amylose corn starch
At least one polysaccharide selected 0.005-1.
A method for producing frozen konjac, characterized in that konjac is prepared from a mixture containing 5 parts by weight by a conventional method and then frozen. 4. (a) Fruct with respect to 1 part by weight of konjac flour
Oligosaccharides, galactooligosaccharides, cellooligosaccharides, xyloo
Rigo sugar, isomaltooligosaccharide, raffinose, stachyo
Selected from the group consisting of sugars and oligosaccharide alcohols
0.1 to 0.5 parts by weight of at least one kind of oligosaccharide
And (b) Locust bean gum, curdlan, xantha
Ngam, gum arabic, carrageenan, guar gum, di
Duran gum, tamarind gum, α-waxy cornsta
And α-high amylose corn starch
0.1 to at least one type of polysaccharide selected from
4. The method of claim 3, wherein 1.0 part by weight is used .