JP4058584B2 - Method for producing aerated konjac and production apparatus therefor - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a bubbled konjac and a manufacturing apparatus therefor, and more specifically, a bubbled konjac that can easily include bubbles in the production process, and that the bubbles are dense and excellent in texture, etc. The present invention relates to a manufacturing method and a manufacturing apparatus therefor.
[0002]
[Prior art]
Conventionally, konjac has a moderate hardness and elasticity, and has been loved because of its good texture, etc. Generally, the konjac fine powder is swollen with water to prepare a konjac paste, and this swell process is prepared. It is formed into a plate shape, a rod shape, a noodle shape or the like by a production method comprising a coagulation step in which a gelling agent such as an alkali is added to konjac paste and stirred and mixed to be gelatinized. At that time, a large number of bubbles are mixed in the konjac, and the seasoning and soup are easily absorbed.
[0003]
However, since it is difficult to obtain uniform bubbles in the above-mentioned conventional example, a “method of manufacturing konjac with bubbles” as disclosed in Japanese Patent Laid-Open No. 9-9888 has been proposed. This “method for producing aerated konjac” is a method in which an egg is added to a konjac raw material and stirred to foam the konjac raw material and solidify the konjac raw material.
[0004]
[Problems to be solved by the invention]
However, the above conventional example has the following drawbacks.
a) The original flavor of konjac is impaired by the addition of eggs for foaming.
b) Similarly, the original texture of konjac is impaired by the addition of eggs for foaming.
c) The result is that the original superiority of konjac, which is low in calories, is impaired by the addition of eggs for foaming.
[0005]
Therefore, the present invention solves the above-mentioned problems of the conventional example, can easily contain the desired bubbles in the manufacturing process, and when the bubbles are taken out from the sealed container, the bubbles are automatically refined under atmospheric pressure, It is an object of the present invention to provide a method for producing an aerated konjac and a production apparatus therefor, which can obtain an aerated konjac of better quality.
[0006]
[Means for Solving the Problems]
That is, the method for producing a bubbled konjac of the present invention is to feed the konjac raw material and air into a sealed container, stir and mix them, and then discharge the bubbled konjac from a sealed container maintained in a negative pressure state. Thus, the bubbles contained in the inside of the konjac coming out of the sealed container into the atmosphere are pressurized under atmospheric pressure to be refined.
[0007]
The method for producing a bubbled konjac of the present invention is such that the amount of discharged konjac contained in the airtight container is larger than the amount of the konjac raw material and air fed into the airtight container so that the negative pressure in the airtight container is reduced. It is also characterized by maintaining the state.
[0008]
The method for producing the aerated konjac of the present invention includes a sealed container for stirring and mixing the konjac raw material and air, means for feeding the konjac raw material and air into the sealed container, and discharging the aerated konjac from the sealed container. The device for producing a konjac with bubbles is used, and the amount of discharged konjac from the sealed container is larger than the amount in which the konjac raw material and air are fed into the sealed container. While maintaining a negative pressure state, the bubbles contained in the inside of the konjac from the sealed container to the atmosphere are pressurized under an atmospheric pressure so as to be refined.
[0009]
Here, the konjac raw material is mainly konjac fine powder swollen with water, and can contain various seasoning materials. As this seasoning material, various ingredients used for seasoning foods such as sugar, salt, umami seasoning, mirin, soy sauce, various extracts, spices, etc. are used singly or in combination. From the viewpoint of ingredients, it is preferable to use natural products.
[0010]
A gelling agent is added to the konjac raw material. As the gelling agent, alkalis generally used for gelatinization of konjac may be used. In particular, calcium hydroxide is preferable from the viewpoint of gelling ability and price, and usually about 1 to 10% by weight of konjac fine powder. Is dissolved in a small amount of water.
[0012]
Examples of the sealed container include a metal tank made of stainless steel or other heat-resistant metal. In addition, this container needs to have a highly airtight structure in order to apply a negative pressure to the inside.
[0013]
In the step of stirring the konjac raw material, air is fed into the sealed container using a compressor or the like. Therefore, the konjac raw material that has been swelled with water and becomes a stable konjac paste having viscoelasticity takes in a large amount of the introduced air into the interior during the stirring operation. At the same time, since the inside of the sealed container is kept in a negative pressure state, each bubble is not easily crushed in the sealed container, so that the konjac raw material in the sealed container has a porous structure containing innumerable bubbles.
[0014]
Next, the paste-like konjac raw material is gelatinized by addition of a gelling agent and heating in the next coagulation step, and becomes a konjac containing bubbles uniformly and having a smooth texture. Since this konjac was prepared as a paste-like konjac raw material in a negative pressure state, it formed a stable gel and was excellent in storage stability and freezing resistance.
[0015]
According to the method for manufacturing a bubbled konjac of the present invention configured as described above and the manufacturing apparatus therefor, it is possible to easily contain desired bubbles in the manufacturing process, and the atmospheric pressure when taken out from the sealed container. Underneath, the bubbles were automatically refined, and it became possible to obtain konjac with higher quality.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of a method for manufacturing a bubbled konjac and a manufacturing apparatus therefor according to the present invention will be described below in detail with reference to the drawings. FIG. 1 shows an embodiment of the present invention, and is a schematic view for explaining an apparatus for producing a bubbled konjac that can be suitably used in a method for producing a bubbled konjac.
[0017]
As shown in FIG. 1, the device for producing a konjac with bubbles of the present invention includes a stirring and mixing tank 1 serving as a sealed container for stirring and mixing konjac raw material and air, and the konjac in the stirring and mixing tank 1 is provided. A raw material supply pump 2 that feeds the raw material, an air supply pump 3 that sends air, and a discharge pump 4 that discharges konjac containing bubbles from the stirring and mixing tank 1 are attached to the stirring and mixing tank 1, respectively. Yes. In the figure, 7 is a piping system of the discharge pump 4.
[0018]
Reference numeral 5 denotes a hopper that feeds the konjac raw material and water into the stirring and mixing tank 1 and is connected to the piping system 6 of the raw material supply pump 2 and the air supply pump 3. That is, the hopper 5 is connected to the raw material supply pump 2, and compressed air or the like from a compressor or the like is supplied at the position of the air supply pump 3 to feed the konjac raw material or air into the stirring and mixing tank 1.
[0019]
The stirring / mixing tank 1 has a rotary shaft 8 mounted therein. The rotating shaft 8 is connected to a motor, and the rotating shaft 8 is rotated by driving the motor. Further, kneading blades 11 are planted at a predetermined interval on the rotary shaft 8 at a substantially right angle, and the kneading blades 11 stir the konjac raw material and the like as the rotary shaft 8 rotates. Therefore, the konjac raw material and water sent to the stirring and mixing tank 1 together with the compressed air from the compressor or the like are kneaded by the kneading blades 11 to obtain a bubbled konjac containing innumerable bubbles. . In the figure, 12 is a motor valve for controlling the drive of the rotary shaft 8, 13 is a sensor for detecting the pressure in the stirring and mixing tank 1, and 14 is an inspection port provided at the end of the stirring and mixing tank 1. is there.
[0020]
The operation of sucking the stirring and mixing tank 1 to bring it into a negative pressure state is more than the supply amount of the raw material supply pump 2 and the air supply pump 3 that send the konjac raw material and air into the stirring and mixing tank 1. This is done by increasing the discharge amount of the discharge pump 4 that discharges the bubbled konjac from the stirring and mixing tank 1. The inside of the stirring and mixing tank 1 is in a negative pressure state due to the suction by the differential pressure. Therefore, the konjac raw material and water sent to the stirring and mixing tank 1 together with the compressed air from the compressor or the like are in a state of expanding in the negative pressure state, and the number of bubbles contained in the konjac raw material is also very large. However, it becomes a very uniform size. Of course, the operation of keeping the inside of the stirring and mixing tank 1 in a negative pressure state can also be performed by vacuum suction using a vacuum pump or the like.
[0021]
The operation of each part of the manufacturing apparatus will be described.
(Initial operation mode)
a) The raw material supply pump 2 and the air supply pump 3 are operated into the hopper 5 to supply the konjac raw material, water, and air.
b) The motor valve 12 is opened while the discharge pump 4 is stopped.
c) When the konjac raw material and air are completely filled in the stirring and mixing tank 1, the sensor 13 is automatically turned on, the motor valve 12 is closed, and the kneading blade 11 is continuously rotated for a predetermined time by a timer or the like. Stir and mix etc.
d) When the timer is turned off after a lapse of a predetermined time, the raw material supply pump 2, the air supply pump 3, and the discharge pump 4 are operated with the mixing blade 11 rotating. At this time, since the discharge amount of the discharge pump 4 is set to be larger than the supply amounts of the raw material supply pump 2 and the air supply pump 3, the inside of the stirring and mixing tank 1 is in a negative pressure state.
e) After that, when the bubbled konjac discharged from the discharge pump 4 fills the supply partner hopper, the raw material supply pump 2, the air supply pump 3, and the discharge pump 4 are turned off. At this time, the blade 11 is still rotated.
f) Next, when the supply destination hopper is ready, the material supply pump 2, the air supply pump 3, and the discharge pump 4 are operated again with the mixing blade 11 rotating, and the operation is resumed. . Then, the above operation d) may be repeated.
[0022]
When the konjac raw material is stirred and kneaded in the stirring and mixing tank 1 as described above, the konjac raw material absorbs moisture and swells, gradually becoming viscous and becoming a pasty konjac raw material. Therefore, air bubbles can be reliably held in the konjac raw material. In addition, since this paste-like konjac raw material has strong viscoelasticity, it is necessary to use a device having excellent durability for the kneading device including the kneading blade 11 and the motor and the pumps for transfer.
[0023]
In the next coagulation step, a seasoning material such as a seasoning and an alkaline gelling agent are added to the paste-like konjac material and mixed. Here, the mixing order of the seasoning raw material and the gelling agent may be any first, but the amount of the gelling agent used needs to be adjusted according to the seasoning raw material. Moreover, as this seasoning material, various raw materials used for the seasoning of foods such as sugar, salt, umami seasoning, mirin, soy sauce, various extracts, spices, etc. may be used alone or in combination. it can. Of course, natural ingredients are preferably used.
[0024]
Thereafter, the discharge pump 4 installed at the end of the stirring and mixing tank 1 is operated to fill the supply partner hopper and the like with the paste-like konjac raw material, thereby releasing it into the atmosphere. The konjac raw material containing bubbles is pressurized under atmospheric pressure in the atmosphere. Therefore, the bubbles in the konjac raw material that has maintained a predetermined size under the negative pressure in the stirring and mixing tank 1 are pressurized and become smaller. Therefore, it is possible to obtain a high quality konjac containing a large amount of fine bubbles.
[0025]
Subsequent heat treatment is sufficient by irradiation with boil or microwave, but is not limited to these methods. As heating conditions, for example, when heating to 80 to 100 ° C. by boiling to increase the internal temperature of the konjac to 70 ° C. or higher, a heating time of 30 minutes or longer is required.
[0026]
The resulting aerated konjac contains a large amount of fine bubbles and is free from unnecessary ingredients such as emulsifiers and eggs, so it is of high quality and very familiar with seasoning ingredients. Met.
[0027]
【Example】
Add 50g of konjac flour to the hopper. Next, the raw material supply pump 2 is operated while dropping 600 g of water, and the konjac raw material and water are fed into the stirring and mixing tank 1 together with compressed air from a compressor or the like by the air supply pump 3. The mixture is stirred for about 15 minutes while being discharged by the discharge pump 4 in the stirring and mixing tank 1. At that time, since the discharge amount of the discharge pump 4 is made larger than the supply amounts of the raw material supply pump 2 and the air supply pump 3, the inside of the stirring and mixing tank 1 is in a negative pressure state. Therefore, the konjac raw material and the like are easily expanded under a negative pressure, and a very homogeneous and large amount of bubbles are contained in the konjac raw material.
[0028]
Next, the liquid is injected from the discharge pump 4 into a predetermined supply partner hopper or the like. Thereafter, 1 g of calcium hydroxide is suspended in 10 g of water, this is quickly added to the paste-like konjac raw material, kneaded, filled into a molding container and molded into a predetermined shape, and the molded aerated konjac After the upper part of the container was sealed with a film, the molded container was heat-treated in hot water at 85 ° C. for 30 minutes.
[0029]
When the obtained konjac was cooled and taken out of the molded container and sampled, the bubbles contained therein were fine and very homogeneous, and had excellent elasticity and texture. Furthermore, when the sample stored at room temperature for one month while being hermetically contained in the molded container was taken out of the molded container and sampled, the same elasticity and texture as those described above were maintained.
[0030]
【The invention's effect】
According to the method for manufacturing a bubbled konjac of the present invention configured as described above and the manufacturing apparatus therefor, it is possible to easily contain desired bubbles in the manufacturing process, and the atmospheric pressure when taken out from the sealed container. Underneath, the bubbles were automatically refined, and it became possible to obtain konjac with higher quality.
[0031]
Moreover, since the konjac gel is stable, peptization and water separation due to this are prevented, it has a long shelf life and is excellent in storage stability, and denaturation due to freezing and heating is suppressed, so heat sterilization and frozen storage Can be made easier. As a result, it is not necessary to enclose the liquid by heat sterilization or the like, and no lye removal treatment is required, and handling is easy not only for storage and transportation but also for cooking.
[0032]
Furthermore, since fine bubbles are uniformly dispersed in the konjac gel, the seasoning material can be easily added and retained in the konjac, which is extremely effective for application to health foods.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a schematic view showing an embodiment of an apparatus for producing a bubbled konjac according to the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Stirring and mixing tank 2 Raw material supply pump 3 Air supply pump 4 Discharge pump 5 Hopper 6, 7 Piping system 8 Rotating shaft 11 Knife blade 12 Motor valve 13 Sensor 14 Inspection port

Claims (3)

 The konjac raw material and air are fed into the sealed container, and these are stirred and mixed, and then the konjac contained in the air from the sealed container is discharged by discharging the bubbled konjac from the sealed container maintained at a negative pressure. A method for producing a bubbled konjac, characterized in that bubbles contained therein are pressurized and refined under atmospheric pressure.  2. The inside of the sealed container is maintained in a negative pressure state so that an amount of discharging the konjac containing air bubbles from the sealed container is larger than an amount of feeding the konjac raw material and air into the sealed container. Of making konjac with bubbles. A device for producing a bubbled konjac having a sealed container for stirring and mixing konjac raw material and air, means for feeding the konjac raw material and air into the sealed container, and means for discharging the bubbled konjac from the sealed container The amount of konjac containing air bubbles discharged from the sealed container is kept larger than the amount of konjac raw material and air fed into the sealed container, and the sealed container is kept in a negative pressure state. A method for producing a bubbled konjac, characterized in that bubbles contained in the inside of the konjac that comes out are pressurized and refined under atmospheric pressure.

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