JP3616201B2 - Manufacturing method of dried konjac - Google Patents

Description

【００２３】
表１に示すように、電圧に反比例して凝固時間が短縮した。また、凝固したゲルの物性自体に差はほとんどなかった。そこで、実際の作業性を考える、電圧は２５〜３５０Ｖ（好ましくは、５０〜３００Ｖ）の範囲で行なうのが有効であると判断される。３５０Ｖを越えると、凝固速度が速くなりすぎ、作業の連続性がなくなり、かえって作業性が低下する。
【００２４】
▲２▼周波数の検討
電圧は２００Ｖとし、周波数を変化させ凝固時間の変化をみたが、凝固時間に有意な変化はなかった。しかし凝固後のゲルの物性に違いが見られた。表２にその結果を示す。
【００２５】
【表２】

【００２６】
表２の結果から、周波数としては１００Ｈｚ〜２０ｋＨｚ（好ましくは、２ｋＨｚ〜１５ｋＨｚ）の範囲で行なうのが好ましいと判断される。
【００２７】
▲３▼電極板の間隔の検討
そこで、電圧２００Ｖ、周波数１０ｋＨｚに固定して、水槽における電極板の間隔とゲルの加熱ムラ及びゲルの状態との関係について検討した。なお、加熱ムラは、電極板間における中央部と電極板に近接する部分での温度差を測定し、温度差が１０℃までを「やや加熱ムラあり」とし、それ以上を「加熱ムラあり」とした。その結果を表３に示す。
【００２８】
【表３】

【００２９】
表３から、電極板の間隔が６０ｍｍを越えるとゲル内に加熱ムラが生じ好ましくなく、１０〜５０ｍｍ程度が適当と判断される。しかし、前記のように凝固時間が１０秒程度と短いと操作性が悪くなることから、好ましくは電極板の間隔は２０〜４０ｍｍ程度である。
【００３０】
▲４▼通電間隔の検討
そこで、電圧２００Ｖ、周波数１０ｋＨｚ、電極板間隔５０ｍｍとし、ゲル温度が９０℃になるまでの加熱を、連続通電及び間欠的通電で行い、それぞれの凝固時間及び凝固後のゲルの状態について検討した。その結果を表４に示す。
【００３１】
【表４】

【００３２】
表４の結果から、連続通電の場合には、加熱ムラがやや生じかつ７０℃程度から膨張が見られたが、通電とＯＦＦとを間欠的に反復することにより、凝固に要する時間は同じでありながら、凝固後のゲル状態が良好である場合があることが分かった。この例では「２秒通電→２秒ＯＦＦ の繰返し」の場合に、加熱ムラもなくかつ膨張もないゲルが得られており、好ましい通電態様であるといえる。
【００３３】
▲５▼糖濃度の検討
次に、添加する糖濃度（重量％）が異なった原材料を上記のようにして通電加熱により凝固させた試料と、該凝固した試料を熱風乾燥により水分含量を１５重量％まで乾燥させた後、２４時間放置し、沸騰した湯で５分間戻した処理した試料とのゲルの特性を比較した。その結果を表５に示す。
【００３４】
【表５】

【００３５】
表５から、糖濃度が１重量％以下では戻し後のゲルが脆くなり不適であり、２７重量％以上では凝固しないかあるいは戻し後のゲルが柔らかく糖が遊離しており不適であることがわかる。従って、糖濃度は、好ましくは２〜２５重量％、さらに好ましくは５〜１５重量％である。
【００３６】
▲６▼食塩濃度の検討
次に、食塩濃度と凝固時間の関係について検討した。電圧は２００Ｖ、周波数は１０ｋＨｚで行なった。その結果を表６に示す。
【００３７】
【表６】

【００３８】
表６に示すように、食塩の添加量が０．０２重量％以上では食塩濃度に反比例して凝固時間が短縮した。ゲルの状態を観察したところ、０．０２〜０．１重量％の範囲では凝固したゲルの物性にほとんど差がなかったが、０．２０重量％以上となると、膨張が激しくかつ黄色に変色し、好ましいこんにゃくが得られなかった。従って、もし食塩を添加する場合には、０．０２〜０．１重量％の範囲があることが好ましい。
【００３９】
上記の実験を他の原材料条件（すなわち、タピオカ澱粉の代わりに馬鈴薯澱粉を用い、アルカリ添加後の試料のｐＨを１０．８に調整）について行なったが、ほぼ同様な結果が得られた。
【００４０】
【実施例】
以下、実施例により本発明を説明する。
〔実施例１〕
こんにゃく粉４０ｇ、馬鈴薯澱粉８０ｇを水１５８０ｇに添加、攪拌し、２時間膨潤させた。
【００４１】
膨潤後、ブリックス（Ｂｒｉｘ）５０の果糖液糖２００ｇを添加し、ホバートミキサーで混練した。完全に混練した後に、１．０重量％の石灰水１００ｇをホバートミキサーで素早く混練し、ｐＨ１０．６を確認した後、１００ｇづつ通電加熱用の水槽（４０ｍｍ×５０ｍｍ×５０ｍｍ（深さ））に入れた。なお、電極板はチタンであり、サイズは５０ｍｍ×５０ｍｍで、電極板の間隔は４０ｍｍとした。
【００４２】
水槽に入れた試料を７０℃まで通電し、７０℃に到達した時点で、２秒通電、２秒ＯＦＦを繰り返し、９０℃に達温するまで処理した。合計１分間の通電処理で板状のこんにゃくを得た。但し、通電条件は電圧２００Ｖ、周波数１０ｋＨｚとした。
【００４３】
水槽の下部に３ｍｍ×３０ｍｍの網状になった格子を取り付け、エアシリンダーにより水槽の上から圧力をかけ、断面が３ｍｍ×３０ｍｍで長さが５０ｍｍの短冊状のこんにゃくを得た。得られた短冊状こんにゃくを２重量％のクエン酸水溶液に５分間浸漬し中和した後、９０℃で１時間熱風乾燥することにより、乾燥短冊状こんにゃくを得た。
この乾燥こんにゃくは、お湯で５分間、あるいは水で３０分間戻すことにより、生の短冊状こんにゃくと同様の味、食感が得られた。
【００４４】
〔実施例２〕
こんにゃく粉６０ｇ、米澱粉１２０ｇを水１３００ｇに添加、攪拌し、２時間膨潤させた。
膨潤後、ショ糖４００ｇを添加し、カントミキサーで混練した。完全に混練した後に、１．０重量％の石灰水１２０ｇをカントミキサーにて混練し、ｐＨ１０．８を確認した後、３００ｇづつ通電加熱用の水槽（３０ｍｍ×５０ｍｍ×２００ｍｍ（深さ））に入れた。なお、電極板はチタンであり、サイズは５０ｍｍ×２００ｍｍで、電極板の間隔は３０ｍｍとした。
【００４５】
水槽に入れた試料を９０℃に逹温するまで約３０秒間処理して板状のこんにゃくを得た。但し、通電条件は電圧２００Ｖ、周波数５ｋＨｚとした。
水槽の下部に３ｍｍ×３ｍｍの網状になった格子を取り付け、エアシリンダーにより水槽の上から圧力をかけ、断面が３ｍｍ×３ｍｍで長さが２００ｍｍの糸こんにゃくを得た。得られた糸こんにゃくを２重量％のクエン酸水溶液に５分間浸漬し中和した後、９０℃で１時間熱風乾燥することにより、乾燥糸こんにゃくを得た。
この乾燥糸こんにゃくは、お湯で５分間、あるいは水で３０分間戻すことにより、生の糸こんにゃくと同様の味、食感が得られた。
【００４６】
〔実施例３〕
こんにゃく粉０．６ｋｇ、タピオカ澱粉１．８ｋｇ、食塩１５ｇを水２３．１ｋｇに添加、攪拌し、２時間膨潤させた。
膨潤後、果糖３ｋｇを添加し、小型こんにゃく製造機で混練した。完全に混練した後に、０．５重量％の炭酸カルシウム３ｋｇを同こんにゃく製造機にて混練し、ｐＨ１０．９を確認した後、３００ｇづつ通電加熱用の水槽（３０ｍｍ×５０ｍｍ×２００ｍｍ（深さ））に入れた。なお、電極板はチタンであり、サイズは５０ｍｍ×２００ｍｍで、電極板の間隔は３０ｍｍとした。
【００４７】
水槽に入れた試料を９０℃に逹温するまで約３０秒間処理し、板状のこんにゃくを得た。但し、通電条件は電圧２００Ｖ、周波数１５ｋＨｚとした。
得られた板状こんにゃくを２重量％のクエン酸水溶液に５分間浸漬し中和した後、９０℃で２時間熱風乾燥することにより、乾燥板状こんにゃくを得た。
この乾燥板状こんにゃくは、お湯で５分間、あるいは水で３０分間戻すことにより、生のこんにゃくと同様の味、食感が得られた。
【００４８】
図３は、上記の乾燥こんにゃくの製造方法を工業的に実施するための装置の一例を示している。この装置では、先に図１を用いて説明した加熱凝固用の水槽１に相当する加熱凝固手段１０が回転する円盤２０上に同心円状に配置され、該回転円盤２０の間欠回転により連続的に移動する加熱凝固手段１０の中に、先ず、供給管３０から前記のように調製されたこんにゃく原材料が供給される。原材料が供給された加熱凝固手段１０は、回転円盤２０の間欠回転により通電区域に移行し、図１にアンプ４として示した形態の適宜の通電手段４０から連続的にあるいは間欠的に給電されて、通電加熱処理が進行する。
【００４９】
通電加熱処理により加熱凝固したこんにゃく原材料は、さらに回転円盤２０が間欠的に回転することにより、押出し手段（図示されない）の下方位置に送り込まれ、そこにおいて、押し出し手段が作動して凝固物は加熱凝固手段１０からから下方に押し出され、複数に分割されて通路５０を通過し、搬出手段Ｃ上に配置された収容トレイ６０内に落下収容される。
【００５０】
空となった加熱凝固手段１０は、回転円盤２０の間欠回転によりさらに移動し、その回転軌跡上に配置される洗浄水供給管８０からの洗浄水により洗浄を受けた後、最初の原材料供給装置位置に達し、以下、同様な処理が繰り返される。
【００５１】
前記搬出手段Ｃの下流には、搬送されるこんにゃくを乾燥させるためのこんにゃく乾燥装置（ここでは図示されない）が配置され、そこにおいて、前記したようにして成形こんにゃくは乾燥こんにゃくとされる。
このような装置を用いて本発明による乾燥こんにゃくの製造方法を実施することにより、短い時間で連続的に乾燥こんにゃくを製造することが可能となる。
【００５２】
【発明の効果】
本発明によれば、こんにゃく原材料の凝固に通電加熱を用いることから、凝固するまでの時間を大幅に短縮することかできる。また、通電加熱によって、凝固時に水と非接触の状態での加熱処理が可能となり、原材料段階での必要量の糖類の混練が可能となり、原料費のコストダウンがもたらされる。さらに、従来法のように液糖浸漬によってこんにゃく中の水分を糖類に置換する処理が不要となり、加熱による原材料の凝固処理と水分と糖類との置換処理とを同じ工程で行なうことができることから、生産工程も大幅に改善される。
【図面の簡単な説明】
【図１】本発明の実施に用いられる通電加熱のための装置を説明する図。
【図２】通電加熱と温水加熱によるこんにゃく原材料の加熱時間と昇温との関係を示すグラフ。
【図３】本発明による乾燥こんにゃくの製造方法を実施する装置の一例を示す図。
【符号の説明】
１…通電加熱用水槽、２…電極、３…シグナルジェネレーター、４…アンプ、５…温度センサー[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing dried konjac by electric heating. More specifically, the present invention relates to a method for producing dried konjac, characterized by drying konjac obtained by directly coagulating a raw material containing saccharides by electric heating.
[0002]
[Prior art]
Konjac is generally produced by adding water to konjac powder, swollen and kneaded, and heating and coagulating in hot water. Due to its nature, it loses its elasticity due to changes over time and loses its elasticity and becomes spongy and impairs the taste. Therefore, it is necessary to keep it in a state where it contains a lot of water while keeping it alkaline for storage and distribution. In addition to distribution difficulties, the scope of application to food was also limited.
[0003]
In recent years, it has been proposed to leave konjac containing a lot of moisture at room temperature to remove the eluted water, and then heat-dry to obtain dried konjac or dried yarn konjac (dry citrus). -8257). According to this, after adding water to konjac flour and stirring it well, adding easily water-soluble saccharides such as glucose, sucrose, maltose, lactose, fructose, etc., mixing and heating this to solidify Is dried to obtain dried konjac, and when the dried konjac obtained as described above is added with water and left to stand, the original elastic konjac texture can be obtained. In this method, by adding saccharides to the raw material, konjac water is replaced with saccharides, and since this saccharide prevents the konjac mannan molecules from binding together, water is added again and left to stand. Elastic konjac is reproduced when sugar and water are replaced.
[0004]
In addition, as another method for producing dried konjac, a method for obtaining dried konjac by performing a drying treatment after substituting liquid sugar for konjac produced by immersing konjac produced in a usual manner in liquid sugar, The kneaded konjac raw material is discharged from the kneader into a thread shape, heat-treated in hot water, then cut to a predetermined length, immersed in liquid sugar, and the moisture in the thread konjac is liquefied. After substitution with sugar, a drying treatment is performed to obtain dried yarn konjac (dried sardine).
[0005]
On the other hand, the conventional method for producing konjac by heating the kneaded konjac raw material by hot water heating (hot water bath) requires heat treatment in hot water for about 1 hour, and requires a long production time. Reported that konjac was obtained in a short processing time by directly treating the kneaded konjac raw material by electrical heating ("Processing of konjac by electrical heating" Isao Yoshino: 1995 Gunma Prefectural Industrial Experiment Station Research Report, pages 154-159). According to this report, compared to normal hot water bath heating, the current heating is faster in temperature, and by adding salt, the rate of increase was further increased. It has been reported that konjac, which has no physical problems, could be produced. However, it has not been studied to produce dried konjac from the obtained konjac.
[0006]
[Problems to be solved by the invention]
In the above-described methods for producing dried konjac, dried ball konjac, or dried yarn konjac, heating is performed in both cases with hot water requiring a long processing time. In addition, when saccharides are added at the raw material stage, saccharides flow out at the stage of heating with warm water, so it is necessary to add more saccharides than necessary at the beginning, and the yield of saccharides is poor. Furthermore, the sugar addition process and the heating process are separated, requiring complicated process management. Also, the method of immersing liquid sugar after the production of konjac or yarn konjac also requires the preparation of liquid sugar containing more sugar than is necessary for dry konjac, and the yield of sugar is also poor. As a result, the manufacturing cost increases.
[0007]
The manufacturing method of konjac, which solidifies the raw material by electric heating, makes it possible to manufacture konjac in a short time. A treatment for immersing and replacing the water in konjac with liquid sugar is necessary, and there is no merit in the treatment process.
[0008]
The present invention has been made in view of the above circumstances, dried konjac that can simplify the processing step and improve productivity (in the present invention, when referred to as "dried konjac", rectangular dried konjac, It is intended to disclose the production method of dried konjac, dried konjac, strip-shaped dried konjac, dried yarn konjac, etc., including all dried products made from konjac raw materials. An object of the present invention is to provide a method for producing dried konjac that eliminates the waste of sugar required for production and reduces the cost of raw materials.
[0009]
[Means for Solving the Problems]
According to the present invention, the above-described problems are solved by solidifying the raw material by electric heating during the production of dried konjac and drying the obtained product. Preferably, a raw material containing a saccharide is used and solidified by electric heating.
The raw material used may be a raw material commonly used in konjac production, such as konjac powder, starch, water, etc. Preferably, sugars and alkalis are added.
[0010]
There is no restriction | limiting in particular in the kind of konjac flour, The konjac flour milling currently used regularly for konjac manufacture can be used arbitrarily. There are no restrictions on the type of konjac rice used as a raw material for the konjac powder , and various types of konjac rice such as konjac from Amorphophallus konjac as well as mugago konjac from Southeast Asia can be used.
[0011]
Starch can be arbitrarily used for konjac production, and may be not only tapioca starch, potato starch, rice starch, corn starch, but also starch extracted from natural crops and processed starch thereof, etc. Tapioca starch or potato starch is most suitable because of the good texture of konjac.
[0012]
Sugars that are commonly used in konjac production can be used arbitrarily. Fructose liquid sugar, fructose glucose, liquid sugar starch syrup, reduced starch syrup, sugar alcohol, maltose, lactose, fructose, glucose, sucrose, other liquid sugars, powder It may be a sugar or a mixture thereof. Fructose liquid sugar or fructose glucose is optimal because of the good texture and taste of konjac.
As alkalis, those commonly used in the production of konjac can be arbitrarily used, and lye, calcium hydroxide, and calcium carbonate are preferably used.
[0013]
In the case of producing colored konjac or seasoned konjac according to the present invention, seaweed, chili powder, green paste or the like may be added.
In the present invention, the saccharide is preferably added at the stage of mixing konjac flour, starch, and water, and is stirred and swollen after the addition of the saccharide. An alkali is added to the swollen raw material so as to have a predetermined pH, and after kneading, an electric heating treatment is performed.
[0014]
The amount of each material added is, by weight ratio before drying, konjac flour 1.5 to 3.5 wt% (preferably 1.8 to 3.0 wt%), starch 2.0 to 8.0 wt%. (Preferably 4.0-6.0% by weight) and saccharides 2.0-25.0% by weight (preferably 5.0-15.0% by weight). The alkali is added in an amount up to a predetermined pH, but the pH of the stirred raw material is 10.0 to 11.0 (preferably about 10.5 to 10.9), and the pH is 10 If it is less than 0, konjac does not gel well, and if it is more than 11.0, yellowing appears.
[0015]
The raw material that has been subjected to alkali treatment is heat-treated by electric heating and solidifies. FIG. 1 is a schematic view showing an example of an apparatus for energization heating. Electrode plates 2 and 2 are arranged on opposite side walls of a water tank 1 for heating and coagulation, and the electrode plates 2 and 2 include a signal generator. The frequency and voltage are controlled by 3 and the voltage amplified by the amplifier 4 is applied. Moreover, the temperature in the water tank 1 is measured by the temperature sensor 5 and fed back to the signal generator 3 to control the temperature. As the material of the electrode 2, aluminum, titanium, gold, or platinum is used, but gold, platinum, or titanium is preferably used in consideration of corrosion due to current heating.
[0016]
The alkali-treated and kneaded raw material is put into the water tank 1 so as to be in direct contact with the electrodes 2 and 2. The konjac raw material is a homogeneous gel-like material, has alkali added as a pH adjuster and has an alkali salt, and therefore has electrical conductivity, and the raw material itself has resistance, so the applied alternating current Self-heated by the so-called Joule heat. By adding sodium chloride to the raw material to increase the electrical conductivity, the coagulation time can be further shortened.
[0017]
FIG. 2 shows the relationship between heating time and temperature when heating a 50 mm square konjac raw material kneaded by a normal method in warm water (90 ° C.) and when heating by the above-mentioned current heating method. In the case of the current heating method, it can be seen that the temperature rises in a short time in both the central part and the outer part.
[0018]
The solidified konjac is taken out from the water tank and, if necessary, cut into a string or strip and then subjected to a conventional neutralization treatment and a drying treatment such as hot air drying. The moisture content after drying is arbitrary depending on the type of product and the purpose of use, but about 5 to 15% by weight is optimal from the viewpoints of both storage stability and flame resistance. The drying method is arbitrary, and may be a method such as microwave heat drying.
[0019]
According to the method of the present invention, since electric heating is used, the time until the raw material is solidified can be greatly shortened (usually about 30 seconds to 1 minute). In addition, current heating enables heat treatment without contact with water during heat coagulation, and kneading of the required amount of saccharide (liquid sugar) at the raw material stage increases the yield of saccharides and increases raw material costs. Cost reduction. Furthermore, the process of substituting the sugar in the konjac with sugar is not required by immersion in liquid sugar, and the coagulation process by heating and the replacement process are substantially performed in the same process, so the production process is greatly improved. .
[0020]
Next, based on experiments conducted by the present inventor, preferable conditions such as voltage, frequency, electrode plate interval, energization interval, and the like during energization heating and preferable saccharide concentration conditions will be described.
In the experiment, an electric heating apparatus having the form shown in FIG. 1 was used. As raw materials, konjac flour is commercially available, starch is tapioca starch, sugar is Brix 50 fructose glucose sugar, alkali is 1.0% by weight lime water, and the pH of the sample after alkali addition is The sample which was adjusted to 10.6 and solidified was cut into a thread. The moisture content of the dried sample was adjusted to 15% by weight, and the return was treated with boiling water for 5 minutes.
[0021]
(1) Examination of voltage The coagulation time of the sample was measured by changing the voltage applied to the electrode (frequency: 60 Hz). The results are shown in Table 1.
[0022]
[Table 1]

[0023]
As shown in Table 1, the coagulation time was shortened in inverse proportion to the voltage. Moreover, there was almost no difference in the physical property itself of the solidified gel. Therefore, considering the actual workability, it is judged that it is effective to perform the voltage in the range of 25 to 350 V (preferably 50 to 300 V). If it exceeds 350 V, the solidification rate becomes too fast, the continuity of work is lost, and the workability is rather lowered.
[0024]
(2) Examination of frequency The voltage was set to 200 V, and the change in coagulation time was observed by changing the frequency, but there was no significant change in the coagulation time. However, there was a difference in the physical properties of the gel after solidification. Table 2 shows the results.
[0025]
[Table 2]

[0026]
From the results in Table 2, it is determined that the frequency is preferably in the range of 100 Hz to 20 kHz (preferably 2 kHz to 15 kHz).
[0027]
(3) Examination of electrode plate spacing Therefore, the voltage was fixed at 200 V and the frequency was 10 kHz, and the relationship between the electrode plate spacing in the water tank, the gel heating unevenness, and the gel state was examined. The heating unevenness is measured by measuring the temperature difference between the central part between the electrode plates and the portion close to the electrode plate. The temperature difference is up to 10 ° C. It was. The results are shown in Table 3.
[0028]
[Table 3]

[0029]
From Table 3, when the distance between the electrode plates exceeds 60 mm, heating unevenness occurs in the gel, which is not preferable, and it is determined that about 10 to 50 mm is appropriate. However, when the coagulation time is as short as about 10 seconds as described above, the operability is deteriorated. Therefore, the distance between the electrode plates is preferably about 20 to 40 mm.
[0030]
(4) Examination of energization interval Therefore, the voltage was set to 200 V, the frequency was 10 kHz, the electrode plate interval was 50 mm, and the heating until the gel temperature reached 90 ° C. was performed by continuous energization and intermittent energization. The state of the gel was examined. The results are shown in Table 4.
[0031]
[Table 4]

[0032]
From the results in Table 4, in the case of continuous energization, heating unevenness slightly occurred and expansion was observed from about 70 ° C., but the time required for solidification is the same by intermittently repeating energization and OFF. Nevertheless, it has been found that the gel state after solidification may be good. In this example, in the case of “repetition of energization for 2 seconds → OFF for 2 seconds”, a gel without heating unevenness and expansion is obtained, which can be said to be a preferable energization mode.
[0033]
(5) Examination of sugar concentration Next, a sample obtained by coagulating raw materials with different sugar concentrations (% by weight) to be added by electrical heating as described above, and a moisture content of 15 wt. After drying to%, the properties of the gel were compared with a treated sample that was allowed to stand for 24 hours and returned to boiling water for 5 minutes. The results are shown in Table 5.
[0034]
[Table 5]

[0035]
From Table 5, it can be seen that when the sugar concentration is 1% by weight or less, the gel after reconstitution becomes fragile and unsuitable, and when it is 27% by weight or more, the gel does not coagulate or the reconstituted gel is soft and free from sugar. . Therefore, the sugar concentration is preferably 2 to 25% by weight, more preferably 5 to 15% by weight.
[0036]
(6) Examination of salt concentration Next, the relationship between salt concentration and coagulation time was examined. The voltage was 200 V and the frequency was 10 kHz. The results are shown in Table 6.
[0037]
[Table 6]

[0038]
As shown in Table 6, when the amount of salt added was 0.02% by weight or more, the coagulation time was shortened in inverse proportion to the salt concentration. When the state of the gel was observed, there was almost no difference in the physical properties of the solidified gel in the range of 0.02 to 0.1% by weight, but when it was 0.20% by weight or more, the swelling was intense and the color changed to yellow. The preferred konjac was not obtained. Therefore, if salt is added, it is preferably in the range of 0.02 to 0.1% by weight.
[0039]
The above experiment was conducted under other raw material conditions (that is, using potato starch instead of tapioca starch and adjusting the pH of the sample after addition of alkali to 10.8), and almost the same results were obtained.
[0040]
【Example】
Hereinafter, the present invention will be described by way of examples.
[Example 1]
40 g of konjac powder and 80 g of potato starch were added to 1580 g of water, stirred and swollen for 2 hours.
[0041]
After swelling, 200 g of fructose liquid sugar of Brix 50 was added and kneaded with a Hobart mixer. After completely kneaded, 100 g of 1.0% by weight lime water was quickly kneaded with a Hobart mixer, and after confirming pH 10.6, each 100 g was placed in a water tank (40 mm × 50 mm × 50 mm (depth)) for electric heating. I put it in. The electrode plate was titanium, the size was 50 mm × 50 mm, and the distance between the electrode plates was 40 mm.
[0042]
The sample placed in the water tank was energized to 70 ° C., and when it reached 70 ° C., it was energized for 2 seconds and turned OFF for 2 seconds, and processed until it reached 90 ° C. Plate-shaped konjac was obtained by energization treatment for a total of 1 minute. However, the energization conditions were a voltage of 200 V and a frequency of 10 kHz.
[0043]
A grid having a mesh shape of 3 mm × 30 mm was attached to the lower part of the water tank, and pressure was applied from above the water tank by an air cylinder to obtain a strip-shaped konjac having a cross section of 3 mm × 30 mm and a length of 50 mm. The obtained strip-shaped konjac was immersed in a 2% by weight citric acid aqueous solution for 5 minutes for neutralization, and then dried with hot air at 90 ° C. for 1 hour to obtain a dried strip-shaped konjac.
This dried konjac was reconstituted with hot water for 5 minutes or with water for 30 minutes to obtain the same taste and texture as raw strip konjac.
[0044]
[Example 2]
60 g of konjac flour and 120 g of rice starch were added to 1300 g of water, stirred and swollen for 2 hours.
After swelling, 400 g of sucrose was added and kneaded with a cant mixer. After completely kneaded, 120 g of 1.0% by weight lime water was kneaded with a cant mixer, and after confirming pH 10.8, it was placed in a water tank (30 mm × 50 mm × 200 mm (depth)) for current heating by 300 g. I put it in. The electrode plate was titanium, the size was 50 mm × 200 mm, and the distance between the electrode plates was 30 mm.
[0045]
The sample placed in the water tank was treated for about 30 seconds until it was heated to 90 ° C. to obtain a plate-like konjac. However, the energization conditions were a voltage of 200 V and a frequency of 5 kHz.
A lattice having a net shape of 3 mm × 3 mm was attached to the lower part of the water tank, and pressure was applied from above the water tank by an air cylinder to obtain a yarn konjac having a cross section of 3 mm × 3 mm and a length of 200 mm. The obtained yarn konjac was immersed in a 2% by weight citric acid aqueous solution for 5 minutes for neutralization, and then dried with hot air at 90 ° C. for 1 hour to obtain a dried yarn konjac.
This dry thread konjac was reconstituted with hot water for 5 minutes or with water for 30 minutes, and the same taste and texture as raw thread konjac were obtained.
[0046]
Example 3
0.6 kg of konjac powder, 1.8 kg of tapioca starch and 15 g of sodium chloride were added to 23.1 kg of water, stirred and swollen for 2 hours.
After swelling, 3 kg of fructose was added and kneaded with a small konjac production machine. After complete kneading, 3 kg of 0.5 wt% calcium carbonate was kneaded with the same konjac maker, and after confirming pH 10.9, water tank (30 mm x 50 mm x 200 mm (depth) for current heating by 300 g each ). The electrode plate was titanium, the size was 50 mm × 200 mm, and the distance between the electrode plates was 30 mm.
[0047]
The sample placed in the water tank was treated for about 30 seconds until it was warmed to 90 ° C. to obtain a plate-like konjac. However, the energization conditions were a voltage of 200 V and a frequency of 15 kHz.
The obtained plate-shaped konjac was immersed in a 2% by weight citric acid aqueous solution for 5 minutes for neutralization, and then dried with hot air at 90 ° C. for 2 hours to obtain a dried plate-shaped konjac.
The dry plate-like konjac was tasted and textured like raw konjac by returning to hot water for 5 minutes or water for 30 minutes.
[0048]
FIG. 3 shows an example of an apparatus for industrially carrying out the method for producing the dried konjac. In this apparatus, the heat coagulation means 10 corresponding to the water tank 1 for heat coagulation described above with reference to FIG. 1 is arranged concentrically on the rotating disk 20, and continuously by intermittent rotation of the rotating disk 20. First, the konjac raw material prepared as described above is supplied from the supply pipe 30 into the moving heat coagulation means 10. The heating and solidifying means 10 supplied with the raw material moves to the energization zone by intermittent rotation of the rotating disk 20, and is continuously or intermittently supplied with power from an appropriate energizing means 40 of the form shown as the amplifier 4 in FIG. The energization heating process proceeds.
[0049]
The konjac raw material heated and solidified by the current heating process is further fed to a position below the extruding means (not shown) when the rotating disk 20 rotates intermittently, where the extruding means is activated to heat the solidified material. It is pushed downward from the coagulating means 10, divided into a plurality of pieces, passes through the passage 50, and is dropped and accommodated in an accommodation tray 60 arranged on the carrying-out means C.
[0050]
The heated coagulation means 10 that has become empty further moves due to the intermittent rotation of the rotating disk 20, and after being washed with washing water from the washing water supply pipe 80 arranged on the rotation locus, the first raw material supply apparatus The position is reached, and the same processing is repeated thereafter.
[0051]
A konjac drying device (not shown here) for drying the conveyed konjac is disposed downstream of the unloading means C, and the molded konjac is dried konjac as described above.
By carrying out the method for producing dried konjac according to the present invention using such an apparatus, it becomes possible to produce dried konjac continuously in a short time.
[0052]
【The invention's effect】
According to the present invention, since electric heating is used for solidification of the konjac raw material, the time until solidification can be greatly shortened. In addition, the current heating enables heat treatment in a non-contact state with water at the time of solidification, so that a necessary amount of sugars can be kneaded at the raw material stage, resulting in a reduction in raw material costs. Furthermore, since the process of substituting the sugar in the konjac by sugar immersion as in the conventional method becomes unnecessary, the coagulation treatment of the raw material by heating and the replacement process of water and sugar can be performed in the same process. The production process is also greatly improved.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a diagram illustrating an apparatus for energization heating used in the practice of the present invention.
FIG. 2 is a graph showing the relationship between the heating time and temperature rise of konjac raw materials by electric heating and hot water heating.
FIG. 3 is a view showing an example of an apparatus for carrying out the method for producing dried konjac according to the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 ... Electric heating water tank, 2 ... Electrode, 3 ... Signal generator, 4 ... Amplifier, 5 ... Temperature sensor

Claims (5)

A method for producing dried konjac, characterized by solidifying a raw material by intermittently conducting current heating during the production of dried konjac and drying it. 2. The method for producing dried konjac according to claim 1, wherein a raw material containing a saccharide is solidified by energization heating. The method for producing dried konjac according to claim 2, wherein the concentration of the saccharide in the raw material is about 2.0 wt% to 25 wt%. The method for producing dried konjac according to any one of claims 1 to 3 , wherein the dried konjac is dried yarn konjac, dried ball konjac, dried strip konjac, or dried plate konjac. Drying konjac product produced by claims 1 to 4 or of the production process.

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