JP5424536B2 - How to use konjac - Google Patents

Description

  The present invention relates to a novel method of using konjac.

There are already known methods (Patent Literature 1 and Patent Literature 2) for obtaining a water-insoluble gel or a water-swellable processed material by heating, freezing, or drying using konjac.
JP 60-221054 JP 60-141250 A

However, the conventional method is difficult to adopt in an actual food manufacturing process because it requires a standing time of 2 hours or more at less than 50 ° C.
This is because konjac flour used in normal foods has a relatively large particle size of 60-80 mesh, so it takes 60-120 minutes to dissolve in water, and the pH after mixing konjac flour with an alkaline agent This is because the decrease in the value is large and mixing is performed at a low pH that does not cause gelation in the standing time of less than 50 ° C., and the standing time is adjusted to be long.
In recent years, various methods for effectively using konjac have been proposed along with an increase in health consciousness, but the current situation is that the form is not easily adopted in an actual manufacturing process.

The present invention is to solve the above conventional method, which has been created for the purpose of providing a method of using suited to actual food manufacturing process konjac, poorly water soluble food or by using the following konjac In the production process of poorly swollen food, basic salts or basic amino acids are used alone or in combination of two or more as alkaline substances to be used in the appropriate water-containing mixture in the first step, and these amounts are appropriately determined in the first step. By setting glycine as a pH buffering agent within the range where the mixture does not gel, and preventing a decrease in the efficacy of the alkaline substance in this case, the standing time in the first step is shortened to 5 minutes or more and less than 90 minutes. It is possible to do that.
(1) Appropriate water-containing mixture of konjac raw material and alkaline substance granulated from pulverized konjac flour with polysaccharide, left for a certain time under the temperature condition where the lower limit is the temperature at which the mixture does not freeze and the upper limit is adjusted to less than 50 ° C A first step of obtaining a liquid or sol workpiece,
(2) The liquid or sol processed product obtained in the first step is mixed with other substances and heated, frozen or dried to produce a poorly water-soluble or low-swelling food with various uses. A second step to obtain.

The inventors of this application
(A) Use pulverized konjac granulated with polysaccharides as konjac material,
(B) A combination of an alkaline substance and a pH buffer,
(C) at least one of the pH buffering agents uses glycine,
With this in mind, it was possible to arbitrarily adjust the standing treatment time between 5 minutes and less than 90 minutes by the above method, and succeeded in effectively solving the above problems.

  According to the present invention, a suitable water-containing mixture of a konjac material and an alkaline substance has a low water solubility by adjusting the temperature condition such that the lower limit is a temperature at which the mixture does not freeze, the upper limit is less than 50 ° C., and after standing treatment, heating or freezing or drying. A processed product that becomes a gel or poorly water-swellable is obtained, and the processed product is mixed with other substances, and then heated, frozen, or dried to obtain a water-solubilized food or a water-swellable food that has a wide variety of uses. In the use method of konjac characterized by the above, to provide a new use method of konjac in accordance with the actual food manufacturing process by shortening the neglect processing time to an arbitrary time between 5 minutes and less than 90 minutes I can do it.

  There are two ways to obtain finely pulverized konjac powder: pulverizing konjac fine powder with liquid nitrogen at ultra-low temperature, pulverizing konjac fine powder in an ethyl alcohol aqueous solution and then pulverizing with a wet polisher. If there is not, system does not matter. Moreover, although the particle diameter of konjac refined powder is 60-80 mesh, the micronized konjac powder used for this invention should just be 100 mesh pass or more.

  When pulverized konjac powder is made into an aqueous solution, it partially dissolves in water and tends to be so-called mamaco. Therefore, in the present invention, a konjac material granulated with a polysaccharide is used. In powder mixing of pulverized konjac powder and polysaccharides, if the particles are not uniformly mixed, for example, the particle size is uniform, the polysaccharides often become mako and have an adverse effect.

The polysaccharide used for granulation should just melt | dissolve immediately when it contacts with water, for example, 1 type (s) or 2 or more types are selected from the following.
Sodium alginate, propylene glycol alginate, guar gum, locust bean gum, xanthan gum, carrageenan, gum arabic, silium seed gum, pullulan, methylcellulose, carboxymethylcellulose, pectin, dextrin, α-starch It doesn't matter what the method is.

The alkaline substance may be any food additive in which the aqueous solution exhibits alkalinity. For example, one or more kinds are selected from the following.
Sodium hydroxide, sodium carbonate, calcium hydroxide, calcium oxide, sodium phosphate, potassium phosphate, shell calcined calcium, basic amino acid

  The processed konjac material of the present invention is required to be in a liquid or sol form so as to be uniformly mixed with other substances. Therefore, the amount of alkaline substance added is less than the amount of alkaline substance used in the production of konjac as a so-called traditional food. In addition to the above problem, Patent Document 1 and Patent Document 2 require a long standing time.

The problem of dissolution rate of konjac material was solved by the above method, but the problem of reduced potency of alkaline substance was solved by the combined use of buffer.
The buffer used together with the alkaline substance is selected from one or more of organic acids, sodium hydrogen carbonate, sodium dihydrogen phosphate, potassium dihydrogen phosphate and the like. In the present invention, glycine is an essential component.

  In the present invention, the content obtained as a poorly water-soluble food or a poorly water-swelled food having a wide variety of uses by mixing a processed product from the konjac material with other substances and heating or freezing or drying it is as follows. It is like this.

First, the other substances are, for example, the following foods.
Cereals, rice cakes and starches, sugar and sweets, beans, seeds, vegetables, mushrooms, algae, seafood, meat, eggs, milk, fats and oils, confectionery, beverages, seasonings and spices Examples of cooked foods, cooked foods, poorly water-soluble foods, and poorly water-swelled foods will be described below with reference to examples, but the present invention is not limited to these examples.

[Example 1]
Sodium carbonate, sodium bicarbonate, and glycine were dissolved in 100 parts of water to adjust the pH to 11.3. To this, 6 parts of konjac material (konjac powder content 40%) obtained by granulating micronized konjac powder with dextrin was mixed and allowed to stand at a water temperature of 15 ° C. for 30 minutes to obtain a processed product of the first step . The pH of the processed product at this point was 11.2, and there was almost no decrease in pH value.
Was filled in a casing of the workpiece folding diameter 60mm of the first step, forming the ends bills, cooling result, the Rukoto give hardly water-soluble gel at cold water after 40 minutes heated in a water bath at 80 ° C. I did it .

[Comparative Example 1]
Sodium carbonate was dissolved in 100 parts of water to adjust the pH to 11.3. To this, 6 parts of a konjac material (konjac powder content 40%) obtained by granulating pulverized konjac powder with dextrin was mixed and allowed to stand at a water temperature of 15 ° C. for 30 minutes to obtain a processed product. The pH at this point was 10.4, and the pH value was decreasing. This was filled into a casing with a folding diameter of 60 mm, both ends were connected, heated in a hot water bath at 80 ° C. for 40 minutes, and then cooled with cold water, but a gel-like product could not be obtained.

[Comparative Example 2]
Sodium carbonate and sodium hydrogen carbonate were dissolved in 100 parts of water to adjust the pH to 11.3. To this, 6 parts of a konjac material (konjac powder content 40%) obtained by granulating pulverized konjac powder with dextrin was mixed and allowed to stand at a water temperature of 15 ° C. for 30 minutes to obtain a processed product. The pH at this point was 10.6, and the pH value was decreasing. This was molded into a 5 mm thick sheet, frozen in a -20 ° C freezer, and thawed 24 hours later, but no gel was obtained.

[Comparative Example 3]
Calcium hydroxide was dissolved in 100 parts of water to adjust the pH to 11.3. To this, 6 parts of a konjac material (konjac powder content 40%) obtained by granulating pulverized konjac powder with dextrin was mixed and allowed to stand at a water temperature of 15 ° C. for 30 minutes to obtain a processed product. The pH at this point was 10.2, and the pH value was decreasing. This was dried using an air dryer at 80 ° C. for 1 hour to obtain a dried sheet, which was cut into 5 cm squares and immersed in water at 15 ° C. for 1 hour, but the sheet-like form could not be maintained and swollen in water.

[Example 2]
[Example 1] 100 parts of the processed product of the first step and 100 parts of ground salmon surimi were mixed with a crusher, filled into a casing with a folding diameter of 60 mm, and joined at both ends. It was heated in a bath for 40 minutes to obtain a poorly water-soluble food.

[Example 3]
The processed product of the first step obtained in [Example 1] was molded into a sheet having a thickness of 5 mm and frozen in a -20 ° C freezer. After 24 hours, the gel was thawed to obtain a poorly water-soluble gel.

[Example 4]
100 parts of the processed product obtained in [Example 1], 100 parts of minced pork, and 10 parts of corn starch were kneaded with a kneader, made into a 3 mm thick, 30 cm square sheet, and frozen in a -20 ° C freezer. After 24 hours, thawing was performed to obtain a poorly water-soluble pork sheet.

[Example 5]
The processed product of the first step obtained in [Example 1] was molded into a sheet having a thickness of 5 mm. This was dried at 80 ° C. for 1 hour using a ventilation dryer to obtain a dried sheet. This was cut into 5 cm squares and immersed in water at 15 ° C. for 1 hour, but the sheet-like form was maintained and a poorly water-swellable sheet was obtained.

[Example 6]
The processed product of the first step obtained in [Example 1] was thinly applied to commercial seaweed. This was dried at 40 ° C. using a ventilation dryer to obtain dried seaweed with enhanced water resistance.

Claims (1)

In the following production process, basic salts and basic amino acids are used alone or in combination of two or more as alkaline substances to be used in the appropriate water-containing mixture in the first step. and within a range not of, by using glycine as a pH buffer in order to prevent the efficacy decrease of the alkaline substance in this case, allows to shorten the exposure time in the first step in less than 5 minutes or more 90 minutes A method for producing a poorly water-soluble food or a poorly water-swelled food using konjac, characterized in that
(1) Appropriate water-containing mixture of konjac raw material and alkaline substance made by granulating micronized konjac flour with polysaccharide, left at a temperature lower than the temperature at which the mixture is not frozen and upper temperature adjusted to less than 50 ° C for a certain period of time A first step of obtaining a liquid or sol workpiece,
(2) The liquid or sol processed product obtained in the first step is mixed with other substances and heated, frozen or dried to produce a poorly water-soluble or low-swelling food with various uses. A second step to obtain.