JP3905830B2 - Production method of konjac for food material and food - Google Patents

Description

【００２１】
実施例２
（アイスクリーム用コンニャク）
▲１▼アイスクリーム用コンニャクの使用色素
黄色：カロチン色素２５０ｇ
緑色：マリーゴールドおよびクチナシ色素１ｋｇ
黒色：イカスミ色素２５０ｇ
赤色：パプリカ色素１８０ｇ
青色：クチナシ色素５００ｇ
▲２▼アイスクリーム用糖酸液（耐凍性を与え、ｐＨ６．０に調整する）
ソルビット４２％、酢酸０．１３％、アジピン酸０．１３％。
充填はコンニャク１に対して０．３の比率。
▲３▼製造方法
芋精粉３ｋｇに水９７Ｌと澱粉７ｋｇ、色素を加えゆっくり撹拌した後１．５時間放置した。次に、得られたコンニャク糊に１．３％水酸化カルシウム１０Ｌを加え、全体が均一になるまで撹拌し、型に流し固化成形を行う。そして、８０℃で一晩放置し、０．５ｃｍの粒状にカッター成形し、上記▲２▼の糖酸液を充填包装し、７５℃の温度で１時間加熱殺菌する。弾力等の品質面に優れた製品であった。
【００２２】
《官能評価》
パネラー２０人による官能評価を「耐酸性」、「耐凍性」、「色」、「食感」、「香味」、「総合評価」について５段階で実施した。
５段階評価
５ 非常によい
４ よい
３ 普通
２ 少し悪い
１ 悪い
【００２３】
【表２】

【００２４】
【発明の効果】
本発明によれば、水や調味液に溶出しない色素でカラフルにきれいに着色され、しかもｐＨが９〜３に調整されているため、アルカリ臭がなく香味の優れたコンニャクができる。この結果、今までに利用されていなかった冷菓、菓子類、乳製品、総菜品および疑似食品等の業界に新しい素材用コンニャクを提供することができるようになった。また、このコンニャクは低カロリーで食物繊維食品であることから、消費者の健康保持にも役立つことが期待できる。[0001]
[Technical field to which industry belongs]
The present invention relates to a method for producing a konjac for a food material and a used food.
[0002]
[Prior art]
Konjac is made from konjac fine powder, suspended in water at room temperature to form a sol solution, and an alkali coagulant such as calcium hydroxide is added to make the solution alkaline and irreversible elastic gel body. It is common to get. The konjac is a food having a network structure polysaccharide substance glucomannan composed of D-glucose and D-mannose as a main component and usually having a solid content of about 3% and a water content of about 97%. It has long been popular as a Japanese favorite food due to its unique and elastic texture, and has been supplied to the market in various forms such as plate konjac, jade konjac and yarn konjac. Recently, it is gaining popularity as a health food because it is a low-calorie food and has actions such as discharging cholesterol out of the body and lowering blood sugar levels. However, the alkaline agent remaining in the konjak hinders the expansion of demand because of its bad odor and bitterness and the fact that the konjac is not colorful.
[0003]
[Problems to be solved by the invention]
The present invention has a unique texture (smoothness and elasticity) obtained by adjusting konjac to a play sensation by a combination of colors and a pH of 9 to 3, low calorie, and dietary fiber. , Confectionery, dairy products, prepared vegetables).
[0004]
[Means for Solving the Problems]
The gist of the present invention is a konjac colored by kneading a natural pigment that does not elute into water and seasoning liquid from the inside of the konjac and having a pH adjusted to 9 to 3.
[0005]
The natural pigment is yellow (carotene), red (paprika), black (Ikumi), blue (gardenia) and / or green (marigold, gardenia), in which case the present invention provides water and konjac from A konjac colored in various colors by kneading the natural pigments yellow (carotene), red (paprika), black (Issumi), blue (gardenia) and / or green (marigold, gardenia) that do not elute into the seasoning liquid, The gist is konjac, characterized in that the pH is adjusted to 9-3.
[0006]
The pH is adjusted by immersing in a seasoning acid solution to which a necessary amount of an organic acid is added. In this case, the present invention is a natural pigment that does not elute from the konjac into water and the seasoning solution, preferably yellow (carotene). Konjac, which is kneaded with various colors such as red (paprika), black (Ikumi), blue (gardenia) and / or green (marigold, gardenia), to the seasoning acid solution to which the necessary amount of organic acid is added The gist is konjac, characterized in that the pH is adjusted to 9 to 3 by immersion.
[0007]
The seasoning acid solution is prepared for each use, and in this case, the present invention is a natural pigment that does not elute into water and the seasoning solution from the konjac, preferably yellow (carotene), red (paprika), black (scum), blue ( Konjac) and / or green (marigold, gardenia) kneaded in various colors, and by adding a necessary amount of an organic acid and immersing in a seasoned acid solution prepared for each purpose, the pH is adjusted to 9 The gist is konjac, which is characterized by being adjusted to ~ 3.
[0008]
A colored konjac shaped into a certain shape is packaged in a single color or a combination of two or more different colors, in which case the present invention is a natural pigment that does not elute into water and seasoning liquid from inside the konjac, preferably yellow (carotene) Konjac, which is variously colored by kneading red (paprika), black (Ikumi), blue (garden) and / or green (marigold, gardenia), preferably having a pH adjusted to 9 to 3, The pH was adjusted to 9 to 3 by immersing in a seasoning acid solution to which a necessary amount of organic acid was added, more preferably the seasoning acid solution prepared for each application, and a colored konjac formed into a certain shape. The main point is konjac, which is packaged in a single color or a combination of two or more different colors.
[0009]
A konjac for food ingredients with a unique sense of play, smoothness and elasticity, and low calorie, dietary fiber characteristics, more specifically for frozen desserts, confectionery, dairy products or prepared vegetables In this case, the present invention is a natural pigment that does not elute into water and seasoning liquid from the inside of konjac, preferably yellow (carotene), red (paprika), black (Izumi), blue (garden) and / or green (Marigold, gardenia) knead and variously colored konjac, adjusted to pH 9 to 3, preferably a seasoning acid solution to which the necessary amount of organic acid was added, more preferably prepared according to use The pH was adjusted to 9 to 3 by immersing in the seasoning acid solution, and if necessary, the colored konjac formed into a certain shape was monochromatic or two or more A konjac for food ingredients that has the unique texture of play, smoothness and elasticity, and low calorie, the characteristics of dietary fiber, more specifically, characterized by packaging in different color combinations The essence is konjac for ingredients for frozen desserts, confectionery, dairy products or prepared vegetables.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
The raw material is an ordinary konjac raw material, and konjac koji and konjac koji fine powder are used.
[0011]
The auxiliary material is an ordinary konjac auxiliary material, and an alkali coagulant such as calcium hydroxide, a coloring agent, and a seasoning are used.
[0012]
The natural pigment used in the present invention is any color that can be colored, such as yellow (carotene), red (paprika), black (Izumi), blue (gardenia) and / or green (marigold, gardenia). . These are not synthetic products but pigments extracted from natural products (plants, animals). There is no particular limitation as long as it is a natural pigment that does not elute into water and seasoning liquid from konjac, and it is preferable that the pigment is extracted from animals and plants in an oil-soluble state and added with an emulsifier and dispersed in water into small granules. As an example. By kneading into konjac in such a state, it is stably present in konjac as a natural pigment that does not elute into water and seasoning liquid.
[0013]
The seasoning acid solution used by this invention is prepared according to a use. For example, commercial canned peas have a pH of 4.0, ice cream has a pH of 6.0, oden has a pH of 7.0, and salad has a pH of around 3.8. Adjust to the respective pH with each seasoning liquid with the amount of organic acid added.
[0014]
Molding in the production method is performed by cutter molding into a plate shape, a square shape, or a film shape, and by extrusion molding into a thread shape, a round shape, a granular shape, or a film shape.
[0015]
The konjac of the present invention is a konjac for food material that has a unique texture of play and smoothness and elasticity by color combination, and low calorie, dietary fiber characteristics. Or it is what was packaged by the combination of two or more different colors, and the outline of the use etc. is demonstrated below.
Examples of ingredients for frozen desserts, confectionery, dairy products or prepared vegetables Frozen desserts: ice cream, jelly confectionery: honey beans, bread, cake dairy products: yogurt prepared vegetables: salad, fake food (minced meat, sliced meat)
[0016]
【Example】
The details of the present invention will be described in Examples. The present invention is not limited to these examples.
[0017]
Reference example 1
(Normal konjac)
After adding 97 L of water to 3 kg of koji refined powder, the mixture was slowly stirred and allowed to stand for 1.5 hours. Next, 10 L of 1.3% calcium hydroxide is added to the obtained konjac paste, stirred until the whole becomes uniform, and poured into a mold for solidification molding. Then, it is left overnight at 80 ° C., formed into a plate of 17 × 2 × 6 cm, formed into a cutter, packed in a bag, filled with calcium hydroxide solution, and sterilized by heating at a temperature of 80 ° C. for 1 hour. It was a product with excellent quality such as elasticity.
[0018]
Example 1
(Mitsu Bean Konjac)
(1) Use of konjac for honey bean Dye Yellow: 250g carotene dye, Green: Marigold + gardenia dye 1kg,
Black: Three colors of konjac with 250 g of squid ink pigment are prepared.
(2) Seasoning acid solution for honey beans (giving acid resistance and adjusting the pH to 4.0)
Malbit 5.6%, acetic acid 0.1%, adipic acid 0.1%, sodium glutamate 0.16%, salt 1%. Filling ratio is 0.6 for konjac 1.
(3) Production method: 97 L of water and pigment were added to 3 kg of fine powder, and the mixture was slowly stirred and allowed to stand for 1.5 hours. Next, 10 L of 1.3% calcium hydroxide is added to the obtained konjac paste, stirred until the whole becomes uniform, and poured into a mold for solidification molding. Then, it is allowed to stand at 80 ° C. overnight, is formed into a 1.5 × 1.5 × 1.5 cm dice shape, is packed in a bag, filled and packaged with the above-mentioned seasoning acid solution (2), and a temperature of 75 ° C. Sterilize by heating for 1 hour. It was a beautiful, yellow, green, and black dice-like product with excellent quality such as elasticity.
[0019]
"sensory evaluation"
Sensory evaluations by 20 panelists were conducted in five stages for “acid resistance”, “freezing resistance”, “color”, “texture”, “flavor”, and “total evaluation”.
5 out of 5 Very good 4 Good 3 Normal 2 A little bad 1 Bad [0020]
[Table 1]

[0021]
Example 2
(Konjac for ice cream)
(1) Use of konjac for ice cream Yellow pigment: 250g carotene pigment
Green: Marigold and gardenia pigment 1kg
Black: Ikasumi dye 250g
Red: 180g paprika pigment
Blue: Gardenia pigment 500g
(2) Sugar solution for ice cream (Provides freezing resistance and adjusts to pH 6.0)
Sorbite 42%, acetic acid 0.13%, adipic acid 0.13%.
Filling ratio is 0.3 for konjac 1.
(3) Production method: 97 L of water, 7 kg of starch and pigment were added to 3 kg of fine powder, and the mixture was slowly stirred and allowed to stand for 1.5 hours. Next, 10 L of 1.3% calcium hydroxide is added to the obtained konjac paste, stirred until the whole becomes uniform, and poured into a mold for solidification molding. Then, it is allowed to stand at 80 ° C. overnight, is formed into a 0.5 cm granule, and is filled and packaged with the above-mentioned sugar acid solution (2) and sterilized by heating at 75 ° C. for 1 hour. It was a product with excellent quality such as elasticity.
[0022]
"sensory evaluation"
Sensory evaluations by 20 panelists were conducted in five stages for “acid resistance”, “freezing resistance”, “color”, “texture”, “flavor”, and “total evaluation”.
5 out of 5 Very good 4 Good 3 Normal 2 A little bad 1 Bad [0023]
[Table 2]

[0024]
【The invention's effect】
According to the present invention, konjac with excellent flavor and no alkaline odor can be obtained because it is colorfully and beautifully colored with a pigment that does not elute in water or seasoning liquid and the pH is adjusted to 9 to 3. As a result, it has become possible to provide konjac for new materials to industries such as frozen confectionery, confectionery, dairy products, prepared foods and fake foods that have not been used so far. Moreover, since this konjac is a low-calorie and dietary fiber food, it can be expected to help maintain the health of consumers.

Claims (8)

Dye from plants and animals taken out in the form of oil-soluble, it a konjak which were transferred to the gel body with an alkaline coagulant colored kneaded natural pigments in the state dispersed in a small particulate water by adding emulsifiers, need konjac, characterized in that the pH was adjusted to 9-3 by immersion in seasoning acid solution obtained by adding an amount of organic acid. The konjac according to claim 1, wherein the natural pigment is yellow (carotene), red (paprika) , blue (gardenia) and / or green (marigold, gardenia).   The konjac according to claim 1 or 2, which has no alkaline odor and has an excellent flavor.   The konjac according to claim 3, wherein the seasoning acid solution is prepared according to use.   The konjac according to any one of claims 1 to 4, wherein the colored konjac formed into a certain shape is packaged in a single color or a combination of two or more different colors.   6. The konjac of claim 5, which is formed into a plate shape.   The konjac according to any one of claims 1 to 6, wherein the konjac is a konjac for food material having a play feeling by color combination, a unique texture such as smoothness and elasticity, and low calorie and dietary fiber.   8. The konjac of claim 7, wherein the konjac for food material is a material for frozen desserts, confectionery, dairy products or prepared vegetables.