JP4339072B2 - Retort-resistant and refrigeration-resistant water removal inhibiting konjak, water removal / fading-inhibiting colored konjac and method for producing the same - Google Patents

Description

  The present invention relates to a retort-resistant and refrigeration-resistant water separation inhibiting konjac, a water separation / fading inhibiting colored konjac, and a method for producing them.

  Konjac is a food produced by swelling and kneading konjac powder with water, adding an alkaline agent such as calcium hydroxide and then rapidly kneading and shaping, followed by heat treatment. This food has little change in physical properties under normal temperature distribution or refrigerated distribution conditions, but if it is subjected to long-term frozen storage or retort heat treatment, which is a general distribution form of processed foods, it will release water and yield and texture will deteriorate. There's a problem.

  Colored konjac is produced by adding natural or synthetic pigments when mixing konjac raw materials. The colored konjac currently on the market has the problem that (1) under retort conditions, (2) during frozen storage, and (3) in food in the acidic region, the color rapidly fades (discoloration, color flow). In addition, problems such as (4) increase in water separation, (5) loss of transparency of konjac, and (6) lime smell peculiar to konjac appear. In fact, the colored sashimi konjac currently on the market gradually fades and fades in color when it is placed in the store, resulting in a decline in commercial value. In the current market, colored konjac that is retort-resistant, has excellent freezing resistance, and does not flow even when mixed with foods in the acidic range, yet has little water separation, has not yet been sold.

  As an example, konjac that has been imparted with retort resistance and refrigeration resistance, which has been proposed as a conventional technique, includes (1) the addition of 100 to 600% by weight of processed potato starch to konjac flour, Technology related to konjac-like foods characterized by freezing resistance (see Patent Document 1), (2) Manufacturing method of konjac with added freezing resistance, retort resistance and suitable jelly strength by adding etherified processed potato starch (patent) There is a method for producing konjac having freeze resistance (see Patent Document 3) in which alginic acid is added to konjac flour and processed by adding alginic acid.

  In addition, konjac that has been given freezing resistance is (1) rice granular low calorie food containing starch, dietary fiber, alginic acid / carrageenan in glucomannan (see Patent Document 4), (2) freezing resistance and prevention of water separation A method for producing konjac by adding xanthan gum to konjac mannan (see Patent Document 5), (3) a method for producing a ternary konjac having freeze resistance (see Patent Document 6), and (4) a granule containing glucomannan There is a method for producing a granular food material having heat resistance and freezing resistance obtained by drying a body (see Patent Document 7).

  On the other hand, technologies for preventing color drift include (1) a method for improving color flow by adding wheat flour and starch and adsorbing pigment (see Patent Document 8), and (2) konjac by stabilizing the color of rutin. There is a method of coloring (see Patent Document 9).

  The conventional techniques described in Patent Documents 1 to 9 described above can be expected to have a certain effect for the purpose of solving each problem, but are not necessarily effective for other problems. In general, foods are mostly neutral to acidic foods, so adding konjac, which is an alkaline food, has the problem that when kept in the acidic region, the water will move away, the color will flow and fade, and the texture will decrease. is there.

JP 07-23722 Japanese Patent Laid-Open No. 09-517645 Japanese Patent Publication No. 03-63341 Japanese Patent No. 2807703 Japanese Patent Publication No. 06-79545 JP 2002-27924 A JP 2002-27924 A Japanese Patent Laid-Open No. 10-75723 Japanese Patent Laid-Open No. 10-204311

  The present invention has been made by paying attention to such conventional problems, and is capable of suppressing water separation under refrigeration distribution, acidic region or long-term storage. Another object of the present invention is to provide a water detachment / discoloration-suppressing colored konjac that can further suppress discoloration and a method for producing the same.

  As a result of repeated investigations in view of these current conditions, the present inventors can suppress discoloration by immersing colored konjac in an organic acid solution having a higher pH and then immersing the organic acid solution in a lower pH. I found Further, the gel strength is corrected by using one or more kinds of processed starch such as potato starch, tapioca starch or corn starch and one or more kinds of thickening polysaccharides such as xanthan gum, guar gum, tamarind seed gum and the like. Thus, retort resistance and refrigeration resistance were imparted, and by immersing in an organic acid solution, retort resistance and long-term storage refrigeration resistance were further improved. Furthermore, by adsorbing the pigment to the gel tissue using starch and thickening polysaccharide and fixing the pigment by immersing it in an organic acid solution, not only the color flow when retort or frozen, but also acidic Succeeded in preventing color flow in the area. Moreover, it discovered that there was little water separation in any process of a retort, freezing, and an acidic process. Thus, the present invention was completed.

That is, the retort-resistant and refrigeration-resistant water separation inhibiting konjac according to the present invention is a mixture of water, 2.0 to 5.0% by weight of konjac powder containing water, and 0.02 to 15.0% by weight of processed starch. Thereafter, a konjac gel prepared by mixing 0.01 to 0.3% by weight of an alkali agent and gelling by heating is immersed in an organic acid solution of pH 6 to 7, and then immersed in an organic acid solution of pH 4 to 5. It is characterized by making.

The retort-resistant and refrigeration-resistant water separation inhibiting konjac according to the present invention mixes the thickening polysaccharide when mixing the konjac flour and the processed starch, and the total amount of the processed starch and the thickened polysaccharide Is preferably 20 to 300% by weight of the konjac powder.
In the retort-resistant and freeze-resistant water separation inhibiting konjac according to the present invention, the thickening polysaccharide is preferably composed of a combination of xanthan gum and guar gum.

In the retort-resistant and refrigeration-resistant water separation inhibiting konjac according to the present invention, the organic acid solution is preferably formed by mixing one or more of citric acid, malic acid and sodium citrate with water .

The method for producing a retort-resistant and refrigeration-resistant water separation-inhibiting konjac according to the present invention comprises mixing water, 2.0 to 5.0% by weight of konjac flour including water, and 0.02 to 15.0% by weight of processed starch. The first step, the second step in which 0.01 to 0.3% by weight of the total amount of the alkaline agent is mixed into the mixture after the first step, and the mixture after the second step is heated and gelled to produce a konjac gel. It comprises three steps and a fourth step in which the konjac gel produced in the third step is immersed in an organic acid solution having a pH of 6 to 7, and then immersed in an organic acid solution having a pH of 4 to 5 .

In the method for producing retort-resistant and freeze-resistant water separation inhibiting konjac according to the present invention, the first step further comprises a step of mixing a thickening polysaccharide, and the total amount of the processed starch and the thickening polysaccharide is: The konjac powder is preferably 20 to 300% by weight.
In the method for producing retort-resistant and refrigeration-resistant water separation inhibiting konjac according to the present invention, the thickening polysaccharide is preferably composed of a combination of xanthan gum and guar gum.
In the method for producing a retort-resistant and freezing-resistant water separation inhibiting konjac according to the present invention, the organic acid solution may be formed by mixing one or more of citric acid, malic acid and sodium citrate with water. preferable.

  The retort-resistant and freezing-resistant water separation / fading-inhibited colored konjac according to the present invention is the above-mentioned retort-resistant and freezing-resistant water separation-inhibiting konjac, wherein water, the konjac powder, and the processed starch are mixed. In some cases, 0.01 to 0.5% by weight of the colorant including water is mixed. That is, after mixing water, 2.0 to 5.0% by weight of konjac flour including water, 0.02 to 15.0% by weight of processed starch, and 0.01 to 0.5% by weight of colorant, 0.01 to 0.5% of the total amount It is prepared by mixing 0.3% by weight of an alkali agent and gelling by heating.

  The method for producing a retort-resistant and refrigeration-resistant water separation / fading-inhibited colored konjac is a method for producing the above-mentioned retort resistance and refrigeration-resistant water separation-inhibiting konjac, wherein A colorant of 0.01 to 0.5% by weight of the total amount including water is mixed with the konjac powder and the processed starch. That is, a first step of mixing water, 2.0 to 5.0% by weight of konjac flour containing water, 0.02 to 15.0% by weight of processed starch, and 0.01 to 0.5% by weight of colorant; A second step in which 0.01 to 0.3% by weight of the total amount of the alkaline agent is mixed with the mixture after the step, a third step in which the mixture after the second step is heated to gel to produce a colored konjac gel, and a third step. And a fourth step of immersing the colored konjac gel produced in step 1 in an organic acid solution.

The processed starch used in the present invention is preferably selected from potato starch, tapioca starch, rice starch, wheat starch, corn starch and the like. Among these processed starches, tapioca starch is particularly preferable.
Processed starch provides retort resistance and refrigeration resistance to konjac tissue mainly composed of glucomannan due to a synergistic effect with thickening polysaccharide, and is effective in retaining the pigment in the case of colored konjac. It is also effective in improving texture and taste. Modified starch is preferably used in combination with xanthan gum and guar gum, in order to enhance their effects.

  The blending amount of the processed starch is preferably in the range of 0.01 to 3.0 parts by weight and more preferably in the range of 2.5 ± 0.5 parts by weight with respect to 1 part by weight of the konjac powder in order to obtain retort resistance and freezing resistance. In particular, the blending amount of the modified starch is preferably in the range of 0.1 to 3.0 parts by weight with respect to 1 part by weight of konjac powder in combination with the thickening polysaccharide. The processed starch is solidified by heating, but if the heating is insufficient, a transparent konjac cannot be formed, and the transparency of the konjac after heat denaturation can be increased by completely solidifying.

The thickening polysaccharide used in the present invention is preferably selected from xanthan gum, guar gum, tamarind seed gum and the like. Among these thickening polysaccharides, a combination of xanthan gum and guar gum is particularly preferable because a remarkable thickening effect and viscoelasticity can be obtained. Moreover, by adding a small amount of xanthan gum and guar gum, it is possible to prevent aging during storage of starch, maintain the stability of starch viscosity, and prevent water separation.
The thickening polysaccharide and the modified starch are preferably added in an amount of 20 to 300% by weight based on the konjac flour. In this case, retort resistance and refrigeration resistance can be improved cooperatively. Furthermore, it is particularly preferable for the purpose of improving the taste and reducing the water separation and for preventing color drift in the case of colored konjac. In addition, when the thickening polysaccharide and the modified starch are added in an amount of 20 to 300% by weight based on the konjac flour, the elastic texture before storage can be maintained.

The colorant is preferably selected from β-carotene, gardenia blue pigment, gardenia yellow pigment (crocetin), chlorella powder, and the like. These are preferably used alone or in combination as appropriate. In addition to konjac powder, processed starch, and coloring agents, seasonings such as sugar and salt and other edible water-soluble substances may be mixed in water, or they may be mixed from the beginning.
Alkaline agents include calcium hydroxide, calcium carbonate, sodium hydroxide, sodium carbonate, potassium carbonate and other inorganic salts, organic acid salts such as trisodium phosphate and tripotassium phosphate, sea urchin calcined calcium, shell calcined calcium, bone One or two natural alkaline agents such as calcined calcium, reef-building coral calcined calcium, whey calcined calcium, shell uncalcined calcium, bone uncalcined calcium, coral uncalcined calcium, nacreous uncalcined calcium, eggshell uncalcined calcium, etc. It is preferable to select from the above.

  In this specification, “organic acid solution” means citric acid, sodium citrate, malic acid, sodium malate, succinic acid, sodium succinate, tartaric acid, sodium tartrate, fumaric acid, sodium fumarate, acetic acid, sodium acetate. , Lactic acid, sodium lactate, gluconic acid, sodium gluconate, monosodium phosphate, and monopotassium phosphate are dissolved in water. Here, “water” may be a mixture of a seasoning or other edible water-soluble substances. The organic acid solution preferably consists of a solution with a pH of 3.5 to 6.5, in particular a combination of citric acid, malic acid and sodium citrate, especially in the case of colored konjac, pH 4 to 5 in order to fix the color. It is preferable to consist of a solution of

  In addition, it is preferable that the immersion in the organic acid solution is gradually lowered over time because the konjac does not have elasticity when the pH is drastically lowered. In particular, in the case of colored konjac, by pre-immersing in an organic acid solution having a pH of 6 to 7, and then immersing in a solution having a lower pH, the effect of preventing color flow from the colored konjac in the acidic region is further increased. Can do. In this case, the time for immersing the colored konjac in the organic acid solution is preferably 1 to 24 hours, and is preferably as long as possible. Considering the production time of the product, it is particularly preferable to immerse for 4 to 6 hours.

With the method for producing a retort-resistant and refrigeration-resistant water separation inhibiting konjac according to the present invention, the retort-resistant and refrigeration-resistant water separation inhibiting konjac can be produced. With the method for producing a retort-resistant and refrigeration-resistant water / fading-inhibiting colored konjac according to the present invention, the retort-resistant and refrigeration-resistant water / fading-inhibiting colored konjac can be produced. The retort-resistant and refrigeration-resistant water separation / fading-inhibiting colored konjac according to the present invention has the characteristics of the retort-resistant and refrigeration-resistant water separation-inhibiting konjac.
The retort-resistant and refrigeration-resistant water separation inhibiting konjac according to the present invention has little water separation in any of retort, freezing, and acid treatment. According to the method for producing a retort-resistant and refrigeration-resistant water separation inhibiting konjac and the method for producing a retort-resistant and refrigeration-resistant water separation / fading inhibiting colored konjac, the retort, a konjac food that can be stored frozen, and Even if it is applied to foods in the acidic region, the texture does not decrease, the taste is good, and konjac suitable for long-term storage with little water separation can be produced. In particular, in the case of colored konjac, it is possible to produce a colored konjac with little color flow. The retort-resistant and refrigeration-resistant water separation / fading suppression colored konjac has very little color flow even in the acidic region.

  According to the present invention, in the case of a colored konjac, when fading (color flow) when heated or frozen, or when stored for a long time as a jelly-like food in an acidic region (for example, 1 month) It is possible to provide a colored konjac food with a sense of transparency that suppresses the color flow of the latter), reduces lime odor, prevents water separation, and increases the commercial value.

The retort-resistant and refrigeration-resistant water removal inhibiting konjac and the retort-resistant and refrigeration-resistant water removal / fading-inhibited colored konjac are desserts such as Western confectionery / Japanese confectionery, livestock such as side dishes, rice cakes, hamburgs, By adding it to frozen desserts such as seafood delicacies, pickles, retort foods, frozen foods, ice cream, sauces, dashi, confectionery, canned foods, etc., the product value can be improved and it can be used in a wide range of applications.
The retort-resistant and refrigeration-resistant water separation inhibiting konjac and the retort-resistant and refrigeration-resistant water separation / fading inhibiting colored konjac can be changed to spherical, cylindrical, plate-like, rod-like or thread-like. Thus, the application to various foods can be expanded.
EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, the scope of the present invention is not restrict | limited to the range of an Example.

  According to the present invention, under refrigerating distribution, acidic region or long-term storage, retort-resistant and refrigeration-resistant water separation control konjac that can suppress water separation, water separation / fading suppression that can further suppress fading Colored konjacs and methods for their production can be provided.

  Mix well 17.5 g of konjac flour, 4.5 g of processed tapioca starch, 7.5 g of xanthan gum, 5.0 g of guar gum and 0.5 g of edible pigment. While adding 2.5 g of calcium hydroxide, the mixture was gelled and formed into a granular, spherical, plate-like, rod-like or cylindrical shape with a molding machine, and heated at 65 ° C. for 10 minutes. After being molded, pre-immersed in an organic acid solution with a pH of 6.5 and then adjusted to pH 4.0 with an organic acid solution (citric acid 0.1 wt%, malic acid 0.05 wt%, sodium citrate 0.05 wt%) for 5 hours In order to immerse and distribute further, heat sterilization (85 ° C., 30 minutes) was performed in a heating tank. As a result, a colored konjac with reduced water fading and fading was produced which had excellent retort resistance and refrigeration resistance and had very little color flow even in the acidic region.

[Method of evaluating retort resistance]
As shown in Table 1, the konjac (test section) manufactured by the above-mentioned method was reheated for 30 minutes in five temperature zones from 85 ° C to 120 ° C. Sexuality was evaluated. The evaluation method was calculated as an average of 10-point evaluations by tasting 10 monitors the day after the production date.

Evaluation result of retort resistance As a result of reheating, the texture and color flow of the control product increased according to the heating temperature. It was possible to circulate as few products.

Evaluation method of refrigeration resistance The konjak (test area) produced by the method described above is further stored for 1 week or 1 month in three temperature zones of room temperature, 0 ° C, and -20 ° C as shown in Table 2, and physical properties are evaluated. The freezing resistance was evaluated using the degree of change in fading as an index. The evaluation method was calculated as an average of 10-point evaluations by tasting 10 monitors.

Results of evaluation of freezing resistance As a result of freezing for 1 week, the texture and color flow of the control product became intense according to the freezing storage temperature. Was possible. Further, in the case of freezing storage for 1 month, the difference between the test group and the control product was more remarkable, and the test group was excellent.

Evaluation method of acid resistance The konjac (test group) produced by the above-mentioned method is further stored at four pH values of pH 10, 6, 4.5, and 3 as shown in Table 3, and the physical property evaluation and the degree of color change after the next day or one month. The acid resistance was evaluated using the index. The evaluation method was calculated as an average of 10-point evaluations by tasting 10 monitors.

Results of evaluation of acid resistance The result of the next day evaluation showed that the texture and color flow became more intense as the storage pH was lower in the control group, but the texture and fading were low in the test group even when the storage pH was lowered. Was possible. Further, in the case of evaluation after one month, the difference between the present invention and the control product was more remarkable, and the test group was excellent.

[Evaluation method of water separation suppression during retort]
The weight of the konjac (test area) produced by the method described above was measured. They were reheated at 120 ° C. for 30 minutes, cooled, and refrigerated at 10 ° C. The weight was measured after 1 week, 2 weeks and 3 weeks, and the weight loss after storage relative to the weight before reheating was defined as the water separation rate. The evaluation method was calculated as an average per 5 samples.
The results are shown in Table 4.

Evaluation result of water separation inhibition during retort As shown in Table 4, the konjac in the control group was severely water-removed as a result of reheating, but the water separation / fading suppression colored konjac in the test group was controlled even when the heating temperature increased. There was little water separation compared with. The change in the water separation amount tended to increase slightly over time in both the control group and the test group. After storage for 3 weeks, the control group became hard and crisp. On the other hand, the test area was generally soft and elastic.

[Evaluation method for suppression of water separation during freezing]
The weight of the konjac (test area) produced by the method described above was measured, and it was slowly frozen at 30 ° C. The weight after natural thawing after 1 week, 2 weeks and 3 weeks was measured, and the weight loss after freezing relative to the weight before freezing was taken as the water separation rate. The evaluation method was calculated as an average per 5 samples. The results are shown in Table 5.

Evaluation results of water separation suppression during freezing As shown in Table 5, the result of natural thawing after frozen storage showed that the konjac in the control group was severely watered, but the water separation / fading suppression colored konjac in the test group was compared with the control group. And there was dramatically less water off. In the control group and the test group, water separation increased slightly over time. The control group had a hollow inside and became sponge-like, shrunk and hardened, and its elasticity was significantly reduced, making it impossible to swallow. On the other hand, although the test area had a slight elasticity, there was little shrinkage and the texture was smooth.

[Evaluation method of water separation suppression in acidic solution]
The weight of the konjac (test area) produced by the method described above was measured. This was reheated with citrate buffer (pH 3.7) at 85 ° C. for 30 minutes, cooled, and stored refrigerated at 10 ° C. The weight was measured after 1 week, 2 weeks and 3 weeks, and the weight loss after storage relative to the weight before storage was defined as the water separation rate. The evaluation method was calculated as an average per 5 samples. The results are shown in Table 6.

Evaluation result of water separation suppression in acidic solution As shown in Table 6, konjac in the control group was severely water-released as a result of the acid treatment, but water separation / fading suppression colored konjac in the test group was compared with the control group. There was little water separation. In both the control group and the test group, water separation increased with time. The control group lost elasticity, was soft, and did not feel crunchy. On the other hand, the test area was elastic and had a smooth texture.

  The konjac (test section) produced by the above-described method is excellent in retort resistance and refrigeration resistance and has very little fading in the acidic region for a long period of time. Furthermore, there is little water separation in any processing of retort, freezing, and acidic treatment. Use this konjac for desserts such as Western confectionery / Japanese confectionery, livestock such as side dishes, rice cakes, hamburgers, fishery delicacies, pickles, retort food, frozen food, frozen confectionery such as ice cream, sauce, dashi, confectionery, canned food, etc. By adding and mixing, the product value can be improved and used for a wide range of purposes. Furthermore, by changing the shape of this colored konjac into a spherical shape, a cylindrical shape, a plate shape, a rod shape, or a thread shape, the application to various foods can be expanded.

  In addition, the konjac (test section) manufactured by the above-mentioned method is not limited to colored konjac and may be manufactured as uncolored konjac. In any case, the konjac is excellent in retort resistance and refrigeration resistance and is in an acidic region. Has the properties of konjac with little water separation.

Claims (10)

After mixing water, 2.0 to 5.0% by weight of konjac flour containing water and 0.02 to 15.0% by weight of processed starch, 0.01 to 0.3% by weight of alkaline agent of the total amount is mixed and heated to gel. A retort-resistant and refrigeration-resistant water separation inhibiting konjac, characterized in that the konjac gel prepared is immersed in an organic acid solution having a pH of 6 to 7 and then immersed in an organic acid solution having a pH of 4 to 5 .   When the konjac powder and the processed starch are mixed, a thickening polysaccharide is mixed, and the total amount of the processed starch and the thickening polysaccharide is 20 to 300% by weight of the konjac powder. The retort-resistant and refrigeration-resistant water separation inhibiting konjac according to claim 1.   3. The retort-resistant and refrigeration-resistant water separation inhibiting konjac according to claim 2, wherein the thickening polysaccharide comprises a combination of xanthan gum and guar gum.   4. The retort and freezing resistance according to claim 1, wherein the organic acid solution is formed by mixing one or more of citric acid, malic acid and sodium citrate with water. Water separation control konjac. A first step of mixing water, 2.0 to 5.0% by weight of konjac flour containing water and 0.02 to 15.0% by weight of processed starch, and 0.01 to 0.3% of the total amount in the mixture after the first step A second step of mixing an alkaline agent of 3%, a third step of producing a konjac gel by heat-gelling the mixture after the second step, and an organic acid solution having a pH of 6 to 7 from the konjac gel produced in the third step And a fourth step of immersing in an organic acid solution having a pH of 4 to 5, after being soaked in a retort-resistant and refrigeration-resistant water separation inhibiting konjac. Comprises the step of mixing the first step further thickening polysaccharides, the total amount of the modified starch and the polysaccharide thickener is claim 5, characterized in that 20 to 300 wt% of the Konjac flour A method for producing the described retort-resistant and refrigeration-resistant water separation inhibiting konjac. The method for producing a retort-resistant and refrigeration-resistant water separation-inhibiting konjac according to claim 6, wherein the thickening polysaccharide comprises a combination of xanthan gum and guar gum. 8. The retort and freezing resistance according to claim 5, 6 or 7, wherein the organic acid solution comprises one or more of citric acid, malic acid and sodium citrate mixed with water. Manufacturing method of water separation suppression konjac. The retort-resistant and refrigeration-resistant water separation inhibiting konjac according to any one of claims 1 to 4 , wherein when water, the konjac powder and the processed starch are mixed, 0.01 to 0.5 of the total amount including water. Colored konjac with water-removal and fading-inhibiting properties that are resistant to retort and refrigeration, and is characterized by mixing a colorant of weight% It is a manufacturing method of the water resistance suppression konjac of retort resistance and refrigeration resistance in any one of Claims 5 thru | or 8 , Comprising: The whole quantity containing water with water, the said konjac powder, and the said processed starch in the said 1st process. A method for producing a colored konjac having a retort resistance and a refrigeration resistance, which suppresses water separation and fading.