JP5149673B2 - Konjac flour manufacturing method - Google Patents
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本発明は、吸水速度の速いこんにゃく粉の製造方法に関する。 The present invention relates to a manufacturing method of fast water absorption speed konjac flour.
従来、こんにゃく芋から精製された精粉は保水性に優れていることが開示されている（特許文献１）。
こんにゃく芋から精製された精粉と、食用粉体物（小麦粉、澱粉及び米粉等）とでは、保水性（保水量）が大きく異なり、精粉は食用粉体物よりも遙かに多くの水分を保水できることが知られている。
しかしながら、従来公知の精粉は、食用粉体物よりも吸水速度が非常に遅く、精粉と食用粉体物とを混合させて水を加えた場合、食用粉体物のみが先に水を吸収し、残りの水を精粉が吸収するため、精粉が持つ本来の優れた保水性をほとんど発揮できなかった。
The fine powder refined from konjac koji and edible powders (wheat flour, starch, rice flour, etc.) have significantly different water retention (water retention), and the fine powder has much more water than edible powder. It is known that water can be retained.
However, the known fine powder has a much lower water absorption rate than the edible powder, and when water is added after mixing the fine powder and the edible powder, only the edible powder will first water. Since the fine powder absorbs the remaining water and absorbs the remaining water, the original excellent water retention property of the fine powder could hardly be exhibited.
また、先に水を吸収した食用粉体物が先に固形化し、まだ水を吸収していない精粉とは
しっかり混じらないという問題があった。
かかる問題に鑑み、本発明は、吸水速度の速いこんにゃく粉の製造方法を提供することを目的とする。
In addition, there is a problem that the edible powder that has previously absorbed water solidifies first and does not mix well with the fine powder that has not yet absorbed water.
In view of the above problems, an object of the present invention to provide a method for producing a fast absorption rate konjac flour.
前記目的を達成するため、本発明は、以下の技術的手段を採用した。
本発明に係るこんにゃく粉製造方法は、こんにゃく芋から精製された粉に対して水を加え保水させる保水工程と、前記保水工程で得られたものを真空凍結乾燥させるフリーズドライ工程と、前記フリーズドライ工程で得られたものを再び粉状にする砕粉工程とからなることを特徴とする。
In order to achieve the above object, the present invention employs the following technical means .
The konjac flour manufacturing method according to the present invention includes a water retention step of adding water to the powder purified from konjac koji, a freeze drying step of vacuum freeze drying the product obtained in the water retention step, and the freeze drying. It is characterized by comprising a pulverizing step for re-grinding the product obtained in the step.
これにより、優れた保水性を維持したまま、吸水速度を速めたこんにゃく粉を製造することができる。
好ましくは、前記精粉に対して水を加える際に、糖類も加えるとよい。
これにより、砕粉工程の所用時間を非常に短縮することができる。
Thereby, the konjac powder which accelerated water absorption speed | velocity | rate can be manufactured, maintaining the outstanding water retention.
Preferably, sugar is added when water is added to the fine powder.
Thereby, the required time of a pulverization process can be shortened very much.
本発明によると、吸水速度の速いこんにゃく粉の製造方法を提供することができる。 According to the present invention, it is possible to provide a manufacturing method for fast absorption rate konjac flour.
以下、本発明の実施形態を、図面に基づいて説明する。
図１に示すように、本発明に係るこんにゃく粉は、精粉に水を加え保水させる保水工程１、保水工程１で得られたものを真空凍結乾燥するフリーズドライ工程２、及びフリーズドライ工程２で得られたものを再び粉状にする砕粉工程３を経ることで製造されたものである。
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
As shown in FIG. 1, the konjac flour according to the present invention includes a water retention step 1 in which water is added to the fine powder to retain the water, a freeze drying step 2 in which the product obtained in the water retention step 1 is freeze-dried, and a freeze drying step 2 It is manufactured by going through the pulverizing step 3 to pulverize the product obtained in (1).
なお、精粉は、こんにゃく芋を精製することで作られる。
まず、収穫したこんにゃく芋を水洗いした後、裁断し切り干しして乾燥させることで、荒粉ができる。なお、切り干しは天日で１週間程度行う。次に、杵と臼（人力によるもの、及び機械化されたものを含む）、ターボミル等を用い、荒粉を搗いて細かい粉状にし、皮やゴミ、澱粉などの不純物を風で飛ばす。このとき、比重が大きいために残った部分（グルコマンナン）が精粉となる。
The fine powder is produced by purifying konjac koji.
First, the harvested konjac rice cake is washed with water, then cut, dried, and dried to produce coarse powder. In addition, dry cutting is done for about one week in the sun. Next, using a pestle and mortar (including those made by manpower and mechanized ones), a turbo mill, etc., coarse powder is crushed into a fine powder, and impurities such as skin, dust, and starch are blown away by wind. At this time, the remaining portion (glucomannan) due to the large specific gravity becomes the fine powder.
保水工程１は、精粉に水を加える加水段階４と、精粉を十分に保水させる保水段階５とからなる。
加水段階４では、こんにゃく芋から精製された精粉を、容器（例えば、精粉と水とを撹拌できる容器）に入れ、水を加える。
保水段階５では、水を十分に吸収させるために時間をかけて（例えば、１２０分間）、精粉に対し保水しうるならば可能な限りの多くの水（例えば、精粉の重さに対して４０倍の重さの水）を保水させる。なお、保水を促すために、加水当初に撹拌してもよい。
The water retention step 1 includes a
In the
In the water retention stage 5, take as much time as possible to absorb enough water (eg 120 minutes) and as much water as possible (eg to the weight of the fines) 40 times the weight of water). In order to promote water retention, stirring may be performed at the beginning of water addition.
また、精粉が保水しうる水の重さなどは、加える水の水温及び水質等によって変化する（例えば、保水段階５において精粉の３０倍の重さの水を精粉に保水させる際の所要時間は、水温が１６℃であれば１２０分間であるが、水温が６０℃であれば６０分間ですむ）ものの、数日という時間をかけることによって、精粉の２００倍の重さの水であったとしても水温等にかかわらず精粉に対し保水させることができる。 In addition, the weight of water that the fine powder can retain varies depending on the temperature and quality of the added water (for example, when water having a weight 30 times that of the fine powder is retained in the fine powder in the water retention stage 5). (The required time is 120 minutes if the water temperature is 16 ° C, but 60 minutes if the water temperature is 60 ° C). However, by taking several days, the water is 200 times the weight of the fine powder. Even if it is, it can be made to keep water with respect to a fine powder irrespective of water temperature.
なお、本発明に係るこんにゃく粉製造方法によるこんにゃく粉によるこんにゃくに対しておいしいと感じる食感をもたせるためには、精粉に保水させる水の重さを、精粉の重さの２０倍以上６０倍以下とすることが好ましく、精粉の重さの３０倍以上５０倍以下とすることがさらに好ましい。
さらに、保水段階５において精粉及び水を撹拌させる場合であっても、精粉が完全に水を吸収し保水するのであれば、その撹拌時間を適宜変更することができる（例えば、精粉の５０倍の重さの水を精粉に保水させる際に、加水当初から５分間撹拌する等）。また、精粉に対し十分に保水させうるのであれば、撹拌時間を短縮してもよい。
In addition, in order to give the texture which is delicious with respect to the konjac by the konjac flour by the konjac flour manufacturing method according to the present invention, the weight of water to be retained in the fine powder is not less than 20 times the weight of the fine powder. It is preferable to make it not more than twice, and more preferably not less than 30 times and not more than 50 times the weight of the fine powder.
Furthermore, even when the fine powder and water are stirred in the water retention stage 5, if the fine powder completely absorbs and retains water, the stirring time can be appropriately changed (for example, the fine powder When water of 50 times weight is retained in the fine powder, stirring is performed for 5 minutes from the beginning of addition, etc.). In addition, the stirring time may be shortened as long as the fine powder can retain water sufficiently.
なお、精粉は、水を吸収することで、膨張し、非常に体積が大きくなる。また、精粉が十分に保水すると、粘度の高いコロイド状態（なめらかで均質な糊状）となる。
フリーズドライ工程２は、保水工程１を経た精粉を、急速に完全に凍結する凍結段階６
と、真空状態下におくための減圧段階７と、乾燥させる乾燥段階８とからなる。
凍結段階６では、保水工程１を経てコロイド状態となった精粉を密閉容器に入れ、−３０℃から−４０℃までの間で急速に完全に凍結させる。減圧段階７では、凍結段階６を経た精粉に対して、密閉容器内を１０００分の１気圧以下になるまで減圧させることで真空状態下におく。そして、乾燥段階８では、減圧段階７の真空状態下にある密閉容器内に少し熱を加えることで水分子の昇華が促進され、水分子を昇華させることで精粉を乾燥させる。
In addition, a fine powder expand | swells by absorbing water and becomes very large in volume. Further, when the fine powder is sufficiently retained in water, it becomes a highly viscous colloidal state (smooth and homogeneous paste).
The freeze-drying process 2 is a
And a decompression stage 7 for keeping under vacuum and a drying stage 8 for drying.
In the
これにより、多孔質で非常に軽いスポンジ状の固まりができる。
なお、フリーズドライ工程２にて得られたものの水分の含有率は、全体の重さの５％以下となる。
砕粉工程３は、フリーズドライ工程２により得られたスポンジ状の固まりを、ハンマークラッシャー、ボールミル等を用いて搗く砕粉段階９からなり、もう一度粉状に破砕することで、こんにゃく粉が完成する。
This creates a porous, very light sponge-like mass.
In addition, the moisture content of what was obtained in the freeze-drying process 2 will be 5% or less of the whole weight.
砕粉Step 3, a sponge-like mass obtained by freeze-drying step 2, a hammer crusher, consists砕粉stage 9 to get by using a ball mill or the like, by crushing again powdered, do not wanna be Nyakukona Is completed.
次に、本発明に係るこんにゃく粉の比較実験について説明する。
［吸水速度の比較実験］
本発明に係る製造方法によるこんにゃく粉、澱粉、小麦粉、米粉及び通常の精粉の吸水速度を比較する。
それぞれの粉体物各２重量部に対して、水温が１６℃、重さが１００重量部の水を加え、各設定時間（１０、３０、６０、１２０、１８０、２４０、３００、３６０及び６００秒間）撹拌した後に濾過した。その際に、濾過された（つまり粉体物に吸水されなかった）水の重さを表１に示す。
Next, a comparative experiment of konjac flour according to the present invention will be described.
[Comparison experiment of water absorption speed]
The water absorption rates of konjac flour, starch, wheat flour, rice flour and normal semen flour by the production method according to the present invention are compared.
Water having a water temperature of 16 ° C. and a weight of 100 parts by weight is added to each 2 parts by weight of each powder product, and each set time (10, 30, 60, 120, 180, 240, 300, 360 and 600) is added. Second) and then filtered. Table 1 shows the weight of the filtered water (that is, not absorbed by the powder).
また、各設定時間撹拌した後に粉体物に吸収された水の重さを表２に示す。 Table 2 shows the weight of water absorbed in the powder after stirring for each set time.
本発明に係る製造方法によるこんにゃく粉は、１８０秒間撹拌した後には当初加えた１００重量部の水全てを吸収している。しかし、通常の精粉は、６００秒間撹拌した後でなくては当初加えた１００重量部の水全てを吸収することはできない。つまり、本発明に係る製造方法によるこんにゃく粉は、通常の精粉の３分の１以下の時間で１００重量部の水
全てを吸収できる。
The konjac flour produced by the production method according to the present invention absorbs all 100 parts by weight of water initially added after stirring for 180 seconds. However, normal fine powder cannot absorb all the 100 parts by weight of water initially added after stirring for 600 seconds. In other words, the konjac flour produced by the production method according to the present invention can absorb all 100 parts by weight of water in a time of 1/3 or less of normal fine powder.
また、本発明に係る製造方法によるこんにゃく粉は、３０秒間撹拌した後にはすでに吸収された水が７９重量部である状態になっている。しかし、通常の精粉は、３６０秒間も撹拌した後でなくては吸収された水が７９重量部である状態にならない。つまり、本発明に係る製造方法によるこんにゃく粉は、通常の精粉の約１２分の１の時間で７９重量部の水を吸収できる。 In addition, the konjac flour produced by the production method according to the present invention is in a state where 79 parts by weight of water already absorbed after stirring for 30 seconds. However, ordinary fine powder cannot be in a state where the absorbed water is 79 parts by weight only after stirring for 360 seconds. That is, the konjac flour produced by the production method according to the present invention can absorb 79 parts by weight of water in about one-twelfth of the time of normal fine powder.
したがって、本発明に係る製造方法によるこんにゃく粉は、通常の精粉よりも３倍以上１２倍以下の吸収速度を有する。
一方、澱粉、小麦粉及び米粉の１０秒間撹拌した後における吸収した水の重さは１０重量部未満であるが、本発明に係るこんにゃく粉の１０秒間撹拌した後における吸収した水の重さは７１．６３重量部である。
Therefore, the konjac flour produced by the production method according to the present invention has an absorption rate of 3 to 12 times that of normal fine powder.
On the other hand, the weight of absorbed water after stirring for 10 seconds of starch, wheat flour and rice flour is less than 10 parts by weight, but the weight of absorbed water after stirring for 10 seconds of konjac flour according to the present invention is 71. .63 parts by weight.
したがって、本発明に係る製造方法によるこんにゃく粉は、１０秒間撹拌した後などの瞬間的な吸収速度においても、澱粉、小麦粉及び米粉と同等、もしくはそれらよりも速い吸収速度を有する。
また、澱粉、小麦粉及び米粉のそれぞれが吸収できる水の重さは自重の５倍以下であるが、本発明に係る製造方法によるこんにゃく粉が吸収できる水の重さ（つまり保水量）は、少なくとも自重の５０倍である。さらに、澱粉、小麦粉及び米粉は、３００秒間撹拌した後においても当初加えた水１００重量部のうちそのほとんどを吸収しきれていない。
Therefore, the konjac flour produced by the production method according to the present invention has an absorption rate equivalent to or faster than that of starch, wheat flour and rice flour even in an instantaneous absorption rate such as after stirring for 10 seconds.
The weight of water that can be absorbed by starch, wheat flour, and rice flour is not more than 5 times its own weight, but the weight of water that can be absorbed by konjac flour by the production method according to the present invention (that is, the amount of water retained) is at least 50 times its own weight. Furthermore, starch, wheat flour, and rice flour have not absorbed most of 100 parts by weight of water initially added even after stirring for 300 seconds.
したがって、本発明に係る製造方法によるこんにゃく粉は、澱粉、小麦粉及び米粉と比較して保水量も圧倒的に多くなっている。
［保水量の比較実験］
本発明に係る製造方法によるこんにゃく粉と小麦粉とが１：９の割合で混じり合った粉体物、小麦粉単体及び精粉と小麦粉とが１：９の割合で混じり合った粉体物の保水量を比較する。
Therefore, the konjac flour produced by the production method according to the present invention has an overwhelmingly large amount of water retention compared to starch, wheat flour and rice flour.
[Comparison experiment of water retention]
Water content of powdered material in which konjac flour and wheat flour are mixed in a ratio of 1: 9 by the production method according to the present invention, flour powder alone and powdered material in which fine powder and wheat flour are mixed in a ratio of 1: 9 Compare
それぞれの粉体物各１０重量部に対して、水温が１６℃の水（重さは、１０、２０、３０、４０、５０、６０及び８０重量部）を加え、１２０秒間撹拌した後に濾過した。その際に、濾過された（つまり粉体物に吸水されなかった）水の重さを表３に示す。
なお、小麦粉単体及び小麦粉に対して他の粉体物が混じり合ったものに、水を加えながら撹拌させる場合、これらの粉体物が水を吸収し十分に保水するかを比較するために必要な撹拌時間として、１２０秒間を設定している。
Water having a water temperature of 16 ° C. (weight is 10, 20, 30, 40, 50, 60, and 80 parts by weight) is added to each 10 parts by weight of each powder, and the mixture is stirred for 120 seconds and then filtered. . Table 3 shows the weight of the filtered water (that is, not absorbed by the powder).
In addition, when stirring while adding water to a mixture of flour alone and other powdered materials, it is necessary to compare whether these powdered materials absorb water and retain water sufficiently. 120 seconds is set as a proper stirring time.
また、当初加えた水の各重さに対して、１２０秒間撹拌した後における粉体物に吸収された水の重さを表４に示す。 Table 4 shows the weight of water absorbed in the powder after stirring for 120 seconds with respect to the weight of water initially added.
本発明に係る製造方法によるこんにゃく粉と小麦粉とが１：９の割合で混じり合った粉体物は、１２０秒間撹拌した時点において、少なくとも自重の５倍の水をも完全に吸収している。
しかし、通常の精粉と小麦粉とが１：９の割合で混じり合った粉体物は、１２０秒間撹拌した時点において、多くとも自重の２倍の水しか完全に吸収することができない。さらに、小麦粉単体の場合には、１２０秒間撹拌した時点において、自重の２倍さえも完全に吸収することができていない。
The powdered material in which the konjac flour and the wheat flour are mixed at a ratio of 1: 9 by the production method according to the present invention completely absorbs water at least five times its own weight when stirred for 120 seconds.
However, a powdered material in which normal fine powder and wheat flour are mixed at a ratio of 1: 9 can completely absorb at most twice as much water as its own weight when stirred for 120 seconds. Furthermore, in the case of flour alone, even when it is stirred for 120 seconds, even twice its own weight cannot be completely absorbed.
よって、本発明に係る製造方法によるこんにゃく粉と小麦粉とが混じり合った粉体物は、通常の精粉と小麦粉とが混じり合った粉体物の保水量に対しては２倍以上の、小麦粉単体の保水量に対して５倍以上の保水量を有する。
また、本発明に係る製造方法によるこんにゃく粉は、全体の１割しか混合されていないにもかかわらず粉体物全体における保水量を増加させている。さらに、通常の精粉を同じ割合で混合した場合と比較して、粉体物全体における保水量を増加させる割合が明らかに高い。
Therefore, the powdered material in which the konjac flour and the wheat flour are mixed by the production method according to the present invention is more than twice the water retention amount of the powdered material in which the normal fine powder and the wheat flour are mixed. It has a water retention amount 5 times or more than the single water retention amount.
Moreover, although the konjac powder by the manufacturing method which concerns on this invention has mixed only 10% of the whole, the water retention amount in the whole powder substance is increased. Furthermore, compared with the case where normal fine powder is mixed in the same ratio, the ratio which increases the water retention amount in the whole powder substance is clearly high.
したがって、本発明に係る製造方法によるこんにゃく粉は、小麦粉に少量でも混合されていれば粉体物全体としての保水量を大幅に増加させることができるとともに、通常の精粉を混合した場合よりも優れた保水性を発揮できる。
さらに、本発明に係る製造方法によるこんにゃく粉は、小麦粉以外の食用粉体物と混合させても優れた保水性を発揮できる。よって、本発明に係る製造方法によるこんにゃく粉と小麦粉等の食用粉体物とを混合させて水を加えた場合、食用粉体物が水を吸い固形化するタイミングと少なくともほぼ同時に水を吸って均質な糊状となるため、本発明に係る製造方法によるこんにゃく粉は食用粉体物としっかり混じり合うことができる。
Therefore, the konjac flour produced by the production method according to the present invention can greatly increase the amount of water retained as a whole powder if mixed even in a small amount with wheat flour, as compared with the case where normal fine powder is mixed. Excellent water retention can be demonstrated.
Furthermore, the konjac flour produced by the production method according to the present invention can exhibit excellent water retention even when mixed with edible powders other than wheat flour. Therefore, when water is added after mixing konjac flour and edible powder such as wheat flour by the production method according to the present invention, the edible powder absorbs water and absorbs water at least almost simultaneously. Since it becomes a homogeneous paste, the konjac powder produced by the production method according to the present invention can be mixed well with the edible powder.
また、本発明に係る製造方法によるこんにゃく粉の保水量は、小麦粉等の食用粉体物に比べ圧倒的に多いため、本発明に係る製造方法によるこんにゃく粉と食用粉体物とが混じり合った粉体物全体の保水性を十分に向上させることが可能となる。
ところで、本発明は、上述した実施形態に限定されるものではない。
保水工程１の加水段階４において、精粉に対して水を加える際に、糖類（例えば、デキストリン、ペクチン、カラギナン、グァーガム、キサンタンガム、デンプン等の多糖類、ブドウ糖等の単糖類、オリゴ糖等の少糖類）を加えてもよい。また、精粉、糖類及び水を十分に混合させるために、糖類を水に溶かした状態で加えることが好ましい。
In addition, the amount of konjac flour retained by the production method according to the present invention is overwhelmingly higher than that of edible powder such as wheat flour, so the konjac flour and the edible powder by the production method according to the present invention were mixed. It becomes possible to sufficiently improve the water retention of the whole powder.
By the way, the present invention is not limited to the embodiment described above.
When water is added to the fine powder in the
これにより、精粉に水及び糖類を加え十分に保水させたものをフリーズドライ工程２にて真空凍結乾燥させることで、多孔質な構造を維持しつつある程度の固さを持った（つまり、強くしっかりしていて容易に変形しない）固まりができる。
よって、フリーズドライ工程２により得られるものがある程度の固さを持ちうるために、再び粉状にする際に固まりを砕きやすくなり、砕粉工程３の所要時間を大幅に短縮することが可能となる。したがって、本発明に係る製造方法によるこんにゃく粉の製造効率を高めることができ、生産コストを下げることができる。
As a result, water and sugars added to the fine powder and sufficiently retained in water were freeze-dried in the freeze-drying process 2 to maintain a porous structure and have a certain degree of hardness (that is, strongly It is solid and does not deform easily).
Therefore, since the thing obtained by freeze-drying process 2 can have a certain amount of hardness, it becomes easy to crush the lump when pulverized again, and the time required for crushing process 3 can be greatly reduced. Become. Therefore, the production efficiency of konjac flour by the production method according to the present invention can be increased, and the production cost can be reduced.
なお、精粉に対して水を加える際に糖類も加えても、本来精粉が持っている優れた保水
性（自重の２００倍ほどの保水量等）が損なわれることはない。さらに、精粉に加える糖類の重さは、精粉が十分に保水し、且つフリーズドライ工程２にて得られる固まりが多孔質な構造を維持しつつある程度の固さをもちうるならば、その重さを適宜変更できる（例えば、精粉と同じ重さ等）。
In addition, even when saccharides are added when adding water to the fine powder, the excellent water retention (such as a water retention amount of about 200 times its own weight) inherent in the fine powder is not impaired. Furthermore, the weight of the saccharide added to the fine powder is sufficient if the fine powder retains sufficient water and the mass obtained in the freeze drying step 2 can have a certain degree of hardness while maintaining a porous structure. The weight can be appropriately changed (for example, the same weight as the fine powder).
また、精粉に対して先に水を加え、精粉が均質な糊状となるまで十分に保水させた後に、糖類を加えてもよい。これにより、水への溶解性が低い糖類を使用した場合であっても、保水段階５の所用時間を大幅に短縮でき、本発明に係るこんにゃく粉を効率良く製造できる。 Further, saccharide may be added after adding water to the fine powder first and sufficiently retaining water until the fine powder becomes a uniform paste. Thereby, even if it is a case where saccharide | sugar with low solubility to water is used, the required time of the water retention stage 5 can be shortened significantly, and the konjac flour concerning this invention can be manufactured efficiently.
１ 保水工程
２ フリーズドライ工程
３ 砕粉工程
４ 加水段階
５ 保水段階
６ 凍結段階
７ 減圧段階
８ 乾燥段階
９ 砕粉段階
DESCRIPTION OF SYMBOLS 1 Water retention process 2 Freeze drying process 3
Claims (2)
前記保水工程で得られたものを真空凍結乾燥させるフリーズドライ工程と、
前記フリーズドライ工程で得られたものを再び粉状にする砕粉工程とからなる
ことを特徴とするこんにゃく粉製造方法。 A water retention step of Ru is water retention adding water against fine powder purified from konjac tubers,
A freeze-drying step of freeze-drying the product obtained in the water retention step ;
The konjac flour manufacturing method characterized by comprising the crushing process which grind | pulverizes again what was obtained at the said freeze-drying process .
ことを特徴とする請求項１に記載のこんにゃく粉製造方法。 The konjac flour manufacturing method according to claim 1, wherein sugar is also added when water is added to the fine powder.
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