JP3982600B2 - Granular food material manufacturing method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
This invention relates to a method of manufacturing a granular food Material.
[0002]
[Prior art and problems to be solved by the invention]
Glucomannan is generally known as the main organization of edible konjac, and is currently used as an additive for edible konjac and food quality improvement and thickening, but is rarely used for other purposes. .
[0003]
In the case of edible konjac, most of them have a peculiar smell due to the influence of alkali, and the actual situation is that even when immersed in a seasoning liquid, it has a peculiar taste or hardly permeates the taste. Furthermore, there is a drawback that coloring is difficult to perform as expected.
[0004]
Other konjac foods themselves have a unique texture with elasticity, but the elastic texture is only used when a relatively large lump or large lump is broken into a certain size. Because of this limitation, the form of utilizing a unique texture was limited.
[0005]
[Means for Solving the Problems]
In the method for producing a food material of the present invention for solving the above-described problems, first, a powdery or granular food material containing 60% or more of glucomannan is solated and swollen by addition of water. After adding a coagulant, ethanol, and sodium hypochlorite, the mixture is gelled, and repeatedly washed and heated in normal temperature water and hot water to form a granulated body with fixed gelation. It is characterized in that a granular food material having elasticity, heat resistance, freezing resistance, and insolubility in water is obtained by forming the inside of the shell with a soft hard layer on the surface side .
[0006]
Second, the granular material is dried .
[0007]
3rdly, it is characterized by performing one or more types of processing among seasoning, coloring, or fragrance | flavor using any one or all of a seasoning liquid, a coloring material, and a flavoring material to a granular material .
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The glucomannan used in the present invention is one having a glucomannan content of 60% or more. Furthermore, for example, it is desirable to use purified glucomannan “Pulpol” (manufactured by Shimizu Chemical Co., Ltd.) whose degree of purification is improved by using ethanol or the like by a known method disclosed in Japanese Patent Publication No. 6-97960. The glucomannan is generally in the form of powder or granules having a diameter of about 0.1 to 1.0 mm in a normal purified state, and becomes 1.5 to 2 times the volume by being immersed in water and swollen, and is particularly large. What is necessary is just to enlarge the particle size at the time of refinement | purification to obtain the thing of a diameter.
By treating glucomannan with a coagulant such as calcium hydroxide or sodium hydroxide under a certain temperature condition and repeatedly performing extraction, a product having an elastic fish egg-like texture can be obtained.
[0009]
As the coagulant used here, for example, calcium hydroxide, sodium hydroxide, sodium carbonate, tripotassium phosphate, trisodium phosphate and basic amino acids, eggshell calcium, rice husk calcium, etc. are used, or weak alkaline By including one or more pyrophosphates or the like, it becomes possible to enhance a synergistic effect for imparting high elastic hardness only to the skin layer.
[0010]
Examples of the present invention will be described below.
[0011]
[Example 1 ]
Purification glucomannan 50g respect to the 7-8 times at room temperature water was added sodium carbonate to calcium hydroxide 0.5g was added 1.5g as a coagulant, further 80% ethanol 20ml and sodium hypochlorite to 5g respectively After the addition, it was left at room temperature for 30 minutes. This was followed by repeated washing with input les stream water and hot water and the filter cloth. The obtained fish egg-like glucomannan weighed 220 g, was white and had a substantially neutral pH.
[0012]
In this example, ethanol and sodium hypochlorite were added, especially because sodium hypochlorite promoted hardening of the skin layer and expected bactericidal and bleaching effects. It is released and removed from the body. Washing in running water is for releasing the contained coagulant into the water. The washing with hot water also has an effect of releasing (removing) the coagulant, but is mainly for fixing the gelation by the coagulant.
[0013]
[Example 2 ]
After adding water to 50 g of glucomannan as described above, adding 1.5 g of eggshell calcium to 0.3 g of calcium hydroxide as a coagulant, and further adding 15 g of 80% ethanol and 5 g of sodium hypochlorite, Left at room temperature for 30 minutes. Thereafter, it was put into a filter cloth in the same manner as described above, and washed repeatedly with running water and hot water. The obtained granular food material weighed 228 g, was white and had a substantially neutral pH.
[0014]
[Example 3 ]
To 100 g of the granular food material obtained in Examples 1 and 2 , a small amount of red pigment and fragrance were added and mixed to obtain a colored and flavored granular food material. It was also confirmed that the obtained product could be dried and re-hydrated to return to fish egg-like granules.
Furthermore, it is possible to obtain the pickled granular food material with a high preservation effect by immersing in 5-10% saline. In this case, it can be edible or salted as it is and used in the same manner as a normal material.
[0015]
According to each of the above embodiments, the produced granular food product of glucomannan has an elastic fish egg-like texture that can be repelled when bitten, for example, like a octopus or a number of puppies. If a coarse particle is used, it is possible to obtain an ikra-like material.
[0016]
Moreover, although this raw material can also be manufactured using a konjac powder, it is desirable to remove the odor by the contained trimethylamine by soaking in running water for a long time.
[0017]
The food materials produced as described above are used as ingredients for prepared dishes, mixed with low-calorie, low-protein protein in fish egg products, added to bread, and other foods to improve texture. Have a wide range of uses.
[0018]
【The invention's effect】
According to the present invention configured as described above, an elastic granular egg-like low-calorie food material can be obtained, and it is also useful as a health food having an intestinal regulating action and the like.
Further, there is an advantage that a wide range of uses as health foods can be expected, such as being able to substitute itself as a fish egg or the like, or as an extender or texture improver for other processed foods.

Claims (3)

A powdered or granular food material containing 60% or more of glucomannan is made into a sol and swelled by hydration, then gelled by adding a coagulant , ethanol and sodium hypochlorite , By repeatedly washing and heating in hot water to form a granular body in which gelation is fixed , the inside of the granular body is soft and the surface side is formed into an elastic hard layer, elasticity , heat resistance, The manufacturing method of the granular food material which obtains the granular food material provided with freezing tolerance and insolubility with respect to water . The method for producing a granular food material according to claim 1, wherein the granular material is dried. Seasoning solution to granulate, colorant, one or facilities to claim 1 or 2 granular food material manufacturing method of one or more processing among the seasoning or coloring or flavoring by using all of Chakukozai.