JP5596431B2 - Process for producing ground food containing konjac and ground food containing konjac - Google Patents

Description

  The present invention relates to a method for producing a ground konjac-containing food and a ground konjac-containing food, and more particularly to a ground daikon radish with ground konjac.

  Daikon radish is a food made by grated daikon roots with grater and is often used as a garnish or condiment for Japanese food. The spiciness of grated radish is due to the spicy component allyl isothiocyanate (coconut oil), but this substance is not present in the radish as it is. Isothiocyanate is produced by chemical reaction only when cells are broken by grated or cut radish. An isothiocyanate precursor (glucosinolate, palm oil glycoside) and myrosinase, which existed in different locations in the radish, are mixed together by the destruction of the cell, resulting in a chemical reaction that produces isothiocyanate. By waking up. In addition, amino acids and sugars in radish become brown by chemically reacting with each other.

In order to obtain the spiciness of grated radish, it is necessary to break the cells efficiently, and it is better to cut the cut surface of the radish so as to cut the fiber. When you grate it with a straight line against the grater, it will become more spicy. Specifically, it may be lowered while rotating so as to draw a circle perpendicular to the longitudinal direction. It can be said that the old tradition of “getting angry when you get angry and getting spicy” makes sense. In addition, when it is peeled down with skin, it will become more spicy.
The isothiocyanate precursor has a higher content at the tip of the root, and is about 10 times as much as the part close to the leaf. It is often found in young radishes and decreases as it grows. Therefore, summer radish is more suitable for grated radish. On the other hand, if you want to reduce the pungent taste, use the neck and grate slowly to write a circle from the rounded side. This is because the cells are not broken easily because they are lowered along the fibers. As the above-mentioned skin is hot, further use of the core part reduces the hotness. Furthermore, in order to make the sweetness alive, it is heated immediately after being lowered, and in about 10 minutes, the sweetness increases about twice as much as before heating.

  Grated daikon radish with a typical package is known as a grated food in a sealed container. Generally, radish that has been washed and sterilized is shredded, and a daikon grated radish is made by an automatic grater such as a slicer. It is manufactured by filling a predetermined amount in a packaging container such as a cup, and then sealed, and after filling and sealing in a packaging container, it is immersed in warm water at 60 to 75 ° C. for 10 to 15 minutes, and then 0 to 5 ° C. It is disclosed that it is immersed in the cold water for 5 to 15 minutes (Patent Document 1). In addition, after cutting the greasing ingredients into a round shape, a cylindrical die is used to obtain a rod-like material, and then the rod-like material is stored in a recess in a pallet having an openable bottom plate. According to the present invention, a method for producing a grated food in a container is disclosed, which comprises: (Patent Document 2). As for a device for producing a radish grated in a container, a device called a slicer using a motor as a drive source may be used at a site that consumes a large amount of radish grated like a restaurant or restaurant. In addition, such a device for producing packed radish grated is provided with a radish peeler, a radish sterilizer and a radish slicer device, and further includes a radish grated filling device having a radish grated filling machine. (Patent Document 3).

Recently, the intake of diet foods and supplements has been increasing, especially among young people, but it is an ancient food that is expected to be healthy because it is a healthy food that uses highly safe koji. ing. Foods usually called konjac are gel-like substances made from glucomannan and the like, and 96 to 97% water. Glucomannan is a kind of polysaccharide in which glucose and mannose are polymerized in a ratio of 2: 3 to 1: 2, also called konjac mannan. It is hardly digested in the human digestive tract and is partially converted into fatty acids by intestinal microorganisms. It is only used. For this reason, it is considered as one of foods with extremely low calories. Glucomannan, the main ingredient of konjac, is also a natural dietary fiber contained in konjac buds (tubers) belonging to the genus konjac.
In recent years, glucomannan has been used in foods other than konjac for the purpose of supplementing dietary fiber, improving the texture of solid foods, improving water retention, and in particular as a food material when it is necessary to limit the calorie intake. Often used. This representative dietary fiber is said to have an effect of lowering blood glucose level and blood cholesterol and immune enhancing activity. In this way, water-soluble dietary fiber such as glucomannan, which is the main ingredient of konjac, is low in calories and highly viscous, and can delay the transit time in the digestive tract, thus reducing food intake and weight gain Therefore, various health foods in which glucomannan is added to various foods have been provided.

As a manifestation, salmon dishes have been widely used for salads, western-style confectionery, and noodles using rice bran powder from the use of sugar beet as Japanese food. However, since it is distributed in the state of alkali for storage, the bitterness and malodorous components caused by the alkaline coagulant remaining in the konjac are amplified, and the acupuncture is removed before cooking (excluding the alkaline components remaining in the konjac). Due to the necessity, the use of cooking materials at home and food materials by companies is limited, and demand will not increase. Therefore, the present applicant has found that it is indispensable to immerse alkali konjac in an acid solution to neutralize the alkali to make it an acidic konjac (patent document 4).
In addition, the applicant of the present invention is a konjak that is variously colored by kneading a natural pigment that does not elute into water and seasoning liquid from the inside of the konjac, and the pH is adjusted to 9 to 3, preferably a necessary amount of organic acid is added. The pH was adjusted to 9 to 3 by immersing in the added seasoning acid solution, more preferably the seasoning acid solution prepared for each application, and if necessary, the colored konjac formed into a certain shape is monochromatic or two or more More specifically, the konjac for food ingredients with the unique texture of play, smoothness and elasticity, and low calorie, the characteristics of dietary fiber, characterized by packaging with different color combinations Has developed konjac for raw materials for frozen confectionery, confectionery, dairy products or side dishes (Patent Document 5).

  Regarding foods using konjac ingredients, for example, noodles that contain a large amount of starch and have a good texture and do not stretch with rice cake have been proposed (Patent Document 6). In this proposal, when the dough is prepared by adding water to a raw material containing a starchy raw material and konjac paste, the amount of water including water in the konjac paste is 40 to 70 parts by weight with respect to 100 parts by weight of the starchy raw material. The noodles are manufactured as follows. However, since konjac mannan is coagulated in a state containing a large amount of water, there is a problem that a large amount of konjac component cannot be blended. Examples of conventional techniques for producing other types of foods containing konjac ingredients include, for example, food containing starch as a main ingredient, containing konjac ingredients in a large amount, foods low in calories and high in dietary fiber, and texture Another object is to provide a konjac-containing food and a method for producing the same. In this technique, water is added to a premixed mixture of starch and konjac flour, and then the mixture is stirred to obtain a mixture without adding a konjac coagulant, and the mixture is pressure-kneaded. A paste-like kneaded product and a step of pressure-extruding the paste-like kneaded product to form a desired shape, wherein 5 to 50 parts by mass of a konjac component are contained in 100 parts by mass. A method for producing konjac-containing foods such as vermicelli has been proposed (Patent Document 7).

Japanese Patent Laid-Open No. 2001-238652 JP-A-8-131114 JP-A-9-70283 Japanese Patent No. 3829211 Japanese Patent No. 3905830 Japanese Patent Laid-Open No. 2003-167 JP 2008-136484 A JP 2001-61406 A

  The spicy component allyl isothiocyanate (coconut oil) is volatile, so if you leave it for a while, the hotness will decrease. After about 5 minutes have passed, the hotness reaches its peak and then decreases. Vitamin C and the like also decrease with time. The substance that forms the main flavor is a sulfur compound such as methyl mercaptan and dimethyl disulfide, which produces a unique pungent taste and bitterness. The complex radish odor is 3-methylthio-3-butenyl syrup oil. It is also known that these substances undergo rapid enzymatic reactions at room temperature and decompose to change. To avoid it, take it down just before eating. Therefore, daikon grated radish has been considered to be manufactured in the required amount on-site when necessary, and radish grated radish is rarely distributed as a single product. In order to stop these reactions, commercially available products are often frozen (see Patent Document 8). On the other hand, various health foods have been provided by adding glucomannan to various foods.

Therefore, the present invention has an object to provide a ground konjac-like food containing ground konjac that has physiological effects such as reduced dietary intake of ground konjac, suppression of weight gain, and reduction of body fat. To do.
The present invention also provides a daikon radish food having both fresh radish odor of ground radish and physiological effects such as reduced dietary intake, reduced body weight gain, and reduced body fat of ground konjac. For the purpose.

The gist of the present invention is a method for producing a ground konjac-containing food as described in (1) to (7) below.
(1) Normal konjac having a pH of 10 to 12 is ground in a radish grated style, and the ground konjac is seasoned to a pH of 7 or less with seasonings and spices that contain an acidic seasoning, and packaged. And then mixing the ground radish with the ground konjac, and then producing a ground konjac-containing food.
(2) In addition to or in place of the ground radish, radish, black pepper, aryl isothiocyanate which is the main component of aryl mustard oil derived from yam, or a pungent ingredient chemically synthesized from the above ingredients The method for producing a ground konjac-containing food according to (1) above, wherein the aryl mustard oil is added while being used.
(3) The konjac mentioned above is a normal white konjac prepared by mixing and stirring konjac fine powder with water or hot water to obtain a gelatinized product, and then gelling with alkali. (1) or (2) A method for producing ground food containing konjac.
(4) The above-mentioned (1), wherein the seasoning to pH 7 or lower is carried out by adjusting the pH to 7 with citric acid, malic acid, lactic acid, and / or gluconic acid, which is an acidic seasoning in the seasoning. The method for producing a ground konjac-containing food according to 2) or (3).
(5) The blending ratio of ground konjac is 10 to 98 weight percent of ground konjac in 100 weight percent of the total amount, and contains ground konjac according to any one of (1) to (4) above A method for producing food.
(6) The ground konjac-containing food according to any one of (1) to (5) above, wherein the packaging is performed using a bag made of a heat-resistant and fragrant synthetic resin film. Production method.
(7) Grinding according to any one of (1) to (6) above, wherein the heat-sterilized food is a packaged and ground konjac-containing food that is heat-sterilized within 50 minutes at 50 to 120 ° C. Of making konjac food.

Moreover, this invention makes a summary the foodstuff containing the ground konjac as described in the following (8) and (9).
(8) A ground konjac-containing food produced by the method according to any one of (1) to (7) above.
(9) The ground konjac-containing food according to (8), which is ground radish with ground konjac.

The present invention takes advantage of the fact that the properties of ground konjac are close to that of grated radish, the white color does not change color, is tasteless, changes little by heating, and can be colored, and is used for various foods and drinks that use grated radish as a raw material for food. Can be provided as a food material for menus.
Furthermore, by mixing using the fresh radish odor of grated radish, it is possible to provide a new konjak food, daikon radish with ground konjac.
In addition, daikon radish with ground konjac that is sterilized by adjusting the pH after packaging and sterilized by heat treatment, and inactivating the enzyme action in grated radish, maintaining a stable texture and taste Can be provided.
Furthermore, various dressings containing konjac mixed with an acidic liquid seasoning and ground can be provided.

[Ground konjac]
Grind regular konjac with pH 11-12 like radish. As a normal konjac raw material, konjac koji and konjac koji fine powder are used. The auxiliary material is a normal konjac auxiliary material, and an alkali coagulant such as calcium hydroxide, a coloring agent, and a seasoning are used. The color of konjac made from konjac flour is white. On the other hand, konjac made from ginger has its skin turned black. The production of konjac from flour began in the Edo period, and in those days in western Japan, konjac made from straw was the center, so white konnyaku made from flour seems to be less preferred. Therefore, it is said that the seaweed “Arame”, “Hijiki”, “Kajime”, etc. was colored to make it look like konnyaku. Since then, western Japan has been mainly black and eastern Japan has been mainly white konjac.
The usual method for producing black konjac is as follows.
After adding 97 L of water to 3 kg of konjac fine powder and 300 g of seaweed powder and stirring slowly, the mixture was left for 1.5 hours. Next, 10 L of 1.3% calcium hydroxide was added to the obtained konjac paste while stirring, poured into a can frame, and left overnight at 80 to 90 ° C. to obtain black konjac. This konjac has a pH of 11 to 12, and is further packed in an alkaline solution having the same pH and sterilized (80 ° C., 1 hour) to obtain a product. A white konjac is obtained when the seaweed powder is not colored.

  White konjak ground is similar in properties to grated radish, white is not discolored, tasteless, and changes little by heating. Coloring is also possible. The normal konjac having a pH of 11 to 12 used in the present invention is preferably white konjac. In this case, the ground konjak is used by grinding and mixing ordinary white konjac that is made by mixing and stirring konjac fine powder with water or hot water to form a gelatinized product, and then gelling with alkali. In some cases, konjac is ground from konjac (patent document 4) that has been dealkalized, and in other cases, konjac (patent document 5) colored in red, yellow, and green colors is ground. Depending on the application, konjac that has been dealkalized and colored black may be ground. Regarding the texture, the amount of solid matter and moisture is adjusted by changing the size of the shape by increasing or decreasing the degree of grinding, and by squeezing after grinding. Determine the amount of konjac flour in the konjac as appropriate.

[Grated radish]
The ground radish can be mixed with the above ground konjac.
The peeled radish used to make ground radish can be of any variety and shape.
Traditionally, daikon grated radish has a different flavor depending on the varieties and parts of the radish, and after it has been lowered, the flavor disappears or changes every hour. The substance that forms the main flavor is a sulfur compound such as methyl mercaptan and dimethyl disulfide, which produces a unique pungent taste and bitterness. The complex radish odor is 3-methylthio-3-butenyl syrup oil. It is also known that these substances undergo rapid enzymatic reactions at room temperature and decompose to change. In addition, amino acids and sugars in radish become brown by chemically reacting with each other.

[Moisture adjustment of daikon radish or ground konjac]
Put ground konjac and radish in a net-like container and stop the water from coming out. Actually, colander was used. The size of the eye of the monkey determines the size of the ground konjac strip. The size of the strip is determined by the time (minutes) to grind with a food cutter. Regarding the texture, the degree of grinding is increased and decreased, the shape is changed in size, and the squeezing method after grinding is adjusted by adjusting the amount of solids and moisture.

[Deactivation of enzyme action in daikon radish]
In an embodiment where ground radish is mixed with ground konjac, in order to stop these reactions, the enzyme action in radish grated is inactivated when packaging and heat treatment for sterilization after packaging. Let

[Mixing ratio]
Grinded konjac can be ground to have the color and texture peculiar to ground radish. By using other ingredients, it can be made into a 100% radish-like food. . The blending ratio of ground konjac is 10 to 98 weight percent, preferably 50 to 90 weight percent of ground konjac in the total amount of 100 weight percent. When mixing ground radish to ground konjac, the mixing ratio of ground radish and ground konjac is 50-90% for ground konjac and 100 to 50% for ground konjac. It is preferable that they are crushed radish (daikon radish), seasoning and other ingredients.

[Condiments and other ingredients]
When ground konjac, or ground konjac and ground radish occupies most of 100% by weight of daikon grated radish, express the unique pungent taste of radish with pepper oil (food additive) and add sweetener Apply a small amount. Examples of the pungent component used in the present invention include aryl isothiocyanate, which is the main component of radish, black pepper, yam-derived aryl mustard oil, and a pungent component obtained by chemically synthesizing the above components. The sweetener may be either a natural sweetener made from a natural material or an artificially produced artificial sweetener. The reduced starch syrup used in the examples is a low-calorie indigestible saccharide, is a saccharide with excellent heat resistance, and has the property of enhancing the teri and moisture retention of food. If necessary, the viscosity can be adjusted using a thickener. The thickener is appropriately selected from food thickeners made of polysaccharides such as xanthan gum, carrageenan, guar gum, locust bean gum, alginate, glucomannan, starch and dextrin used for thickening purposes.
The pH is adjusted to 7 with acetic acid, citric acid, malic acid, lactic acid, and gluconic acid, which are acidic seasonings in the seasoning. The konjac used in the present invention is obtained by coagulating konjac potato and konjac fine powder as raw materials with an alkali such as calcium hydroxide and canned water, and the pH of konjac is 10-12.
The amount of acid required to neutralize the alkali in the konjac (amount of acid seasoning) is a predetermined weight of konjac ground with a homogenizer, and an organic acid (amount of acid seasoning) is added to this. Determined by the amount of acid required to reach pH 5.0-7.0.
As another compounding agent, the fresh radish odor of grated radish can be used as a scent, but aryl mustard is a similar fragrance component instead of 3-methylthio-3-butenyl pepper oil, which is a radish scent component. By adding oil (food additive) and reinforcing it, the quality of the product can be kept constant regardless of the varieties, parts and seasons of radish.
Concerning discoloration, konjac does not discolor and can be improved by increasing the mixing ratio with radish or by adding ascorbic acid or sodium salt as a food additive as a discoloration inhibitor.

A radish-like food with a total weight of 100 weight percent can be made by mixing ground konjac and acidic liquid seasoning. In addition, ground radish can be added. That is, after mixing ground konjac or ground radish and ground konjac, an acidic liquid seasoning can be used to season to pH 7 or less with seasonings and spices. For such dealkalization (neutralization) and seasoning, first of all, konjac is ground in a radish grated style, and the ground konjac is seasoned to a pH of 7 or less with seasonings and spices, and then mixed with an acidic liquid seasoning. Can be manufactured.
The acidic liquid seasoning is a liquid seasoning whose pH is adjusted to 4.6 or less in order to enable circulation at normal temperature, and includes not only a smooth type but also a paste. Examples of such acidic liquid seasonings include separation liquid dressings, emulsified liquid dressings, non-oil dressings, mayonnaise, mayonnaise-like seasonings, salad dressings, sauce, and ponzu. Further, the pH is a value obtained by measuring the emulsified phase in the case of a separate liquid dressing, in the case of an emulsified type such as an aqueous phase or emulsified phase in the lower layer or an emulsified liquid dressing. In the acidic liquid seasoning, various raw materials usually used in acidic liquid seasonings can be appropriately selected and blended. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, sesame oil, fish oil, egg yolk oil and other animal and vegetable oils and their refined oils, and medium chain fatty acid triglycerides, diglycerides, etc. Edible oils and fats obtained by subjecting them to chemical or enzymatic treatment, acid materials such as vinegar, citric acid and lactic acid, sodium glutamate, salt, sugar, mirin, soy sauce, miso and other seasonings, potato starch, Corn starch, tapioca starch, wheat starch, rice starch, processed starch that has been subjected to pre-gelatinization and crosslinking of these starches, and starches such as wet heat-treated starch, xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum , Gum quality such as syrup seed gum, animal and plant extracts, mustard powder, pepper etc. Karashiryo, and various proteins and their degradation products, sesame paste, pulverized vegetables such as ginger paste, and the like.

[Production method]
White plate konjac, or peeled radish and white plate konjac are ground using a grinder. Grinding means “rubbing, crunching”, “making stones with a small amount”, and there is no particular limitation as long as it has such a function. The size of the strip is determined, for example, by the time (minutes) for grinding with a food cutter.
The manufacturing process squeezes ground white alkaline konjac to keep the amount of solids and water constant. Alternatively, ground white alkaline konjac and ground radish are mixed in a certain ratio and pressed to keep the amount of solids and water constant. Put ground konjac and radish in a net-like container and stop the water from coming out.
Next, seasonings and spices are added to adjust the flavor. At this time, acidulant is added to adjust the pH to 7 or less. That is, dealkalization (see Patent Document 4) is performed. The pH-adjusted ground konjac food containing konjac (ground daikon radish with ground konjac) is sealed with a bag made of a synthetic resin film and sterilized by heating. In addition, the konjac may grind the deallocated konjac or may grind konjac colored in red, yellow and green colors (see Patent Document 5).
Problems in manufacturing are about discoloration, fragrance, texture, taste, and shelf life. However, discoloration, fragrance, texture, and taste are as described above. At the time of packaging, for example, an acid is added so that the product has a pH of 5.0 to 4.0, and heat sterilization is performed at 85 ° C. for 30 to 60 minutes. That is, the packaged ground food containing konjac (grated radish grated konjac) is sterilized by heating at 50 to 120 ° C. within 60 minutes.

[Packaging container]
The packaging is not particularly limited, such as a small sachet for attachment, a tube for home cooking, and a large sachet for business use, but a bag made of a synthetic resin film, particularly a heat-resistant and fragrant one is preferable.
As a barrier layer for fragrant packaging materials used in the innermost layer of packaging materials such as sachets, acrylic resin, copolymerized polyethylene terephthalate, polyacrylonitrile, EVOH, aluminum foil, aluminum evaporated film, etc. It is known to use a barrier layer. In the present invention, “Besera” (registered trademark of Kureha Co., Ltd.) is used, but it is not particularly limited as long as it has heat resistance and fragrance retention. “Besera” is a plastic film coated with a plastic film with a thickness of about 1 μm. Excellent gas barrier properties at high humidity. The film has excellent water resistance and can withstand retort. Good crack resistance. However, the moisture resistance is not improved. Mainly PET coated products.

[Cooking used]
If ground konjac or ground konjac and ground radish occupy most of the 100% by weight ground konjac food (grated radish with ground konjac), the same menu as regular radish grated Can be used. List them.
Grilled fish (autumn sword fish, sea bream, salmon, etc.), dried shirasu (jako fish), garlic sea bream, grated soba, grated udon, grated spaghetti, nabe dish (stuffed in a pan: sleet pan or snow pan, pickles) ), Sauce (fried chicken sautéed, Japanese style hamburger, pork cutlet, steak), boiled food (simmered), tempura, natto.
Ground konjac and acid liquid seasoning, or ground konjac, ground radish and acidic liquid seasoning account for almost 100% by weight of ground konjac food (ground daikon with ground konjac) In some cases, it can be used mainly for salads, as with a normal dressing-type seasoning with pickled strips and the like.

  Details of the present invention will be described in the examples. The present invention is not limited to these examples.

The peeled radish and white plate konjac were ground using a mill mixer (manufactured by YAMAZEN) as a grinder.
The following products were used as foods and food additives to be blended.
Reduced starch syrup (reduced starch saccharified product Amamiru) manufactured by Hayashibara Biochemical Research Institute
Aryl mustard oil Saneigen FFI Pepper oil Saneigen FFI Citric acid Saneigen FFI

  1 kg of peeled and ground radish and white plate konjac are ground and mixed with 9 kg of pressed and drained water (pH 9.9), then 10 g of sodium ascorbate, 300 g of reduced starch syrup (amamil), 2% aryl mustard 20 g of oil, 30 g of 0.2% red pepper oil, 20 g of citric acid, product pH 4.5, 1 kg each were filled into a synthetic resin bag and sterilized at 85 ° C. for 50 minutes. The following evaluation was performed 6 months after storing in a refrigerator. As the synthetic resin bag, a bag made of “Bessera” (registered trademark of Kureha Co., Ltd.) acrylic resin on PET film with a thickness of about 1 μm was used.

<Evaluation items>
1. Sensory test 10 expert panelists evaluated the resulting radish grated konjac with the following evaluation indices.

Evaluation of aroma, spiciness, sweetness, texture, and discoloration The fragrance, spiciness, sweetness, texture, and discoloration of ground radish with ground konjac obtained in Examples 1 and 2 and Comparative Example 1 were “ The evaluation was based on three levels: “very good”, “good”, and “bad”. Table 1 shows the evaluation of the largest number of respondents for each evaluation.
The thing of Example 1 obtained evaluation that it was the same texture as the conventional radish grated, and the flavor was also very similar.

The peeled and ground radish 5K and the ground konjac 5K were mixed, and other operations were the same as in Example 1. As in Example 1, the fragrance, hotness, sweetness, texture, and discoloration were evaluated and are shown in Table 1.
The mixing ratio of the peeled and ground radish was half, and the properties of the radish were strongly influenced. In particular, discoloration and hotness were somewhat difficult compared to Example 1.

[Comparative Example 1]
The peeled and ground radish alone was packaged in 1 kg without seasoning and sterilized at 85 ° C. for 50 minutes.
Eight days after storage in the refrigerator, the fragrance, spiciness, sweetness, texture, and discoloration were evaluated and are shown in Table 1.
Very quickly (before 8 days), the aroma and spiciness were altered and a strange odor was produced.

  By replacing 1 kg of ground radish of Example 1 with 1 kg of ground konjac, 10 kg of ground konjac alone was seasoned in the same manner as in Example 1, and the pH was 4.5. As in Example 1, the fragrance, hotness, sweetness, texture, and discoloration were evaluated and are shown in Table 2. As for the quality, there was a slight difficulty in the radish and the aroma and spiciness.

1 kg of ground radish of Example 1 was replaced with 1 Kg of ground konjac (ref. 5) and 1 kg of ground konjac (ref. 5) was ground. Seasoned in the same manner as 1 and the pH was 4.5. This acidity did not cause discoloration. As in Example 1, the fragrance, hotness, sweetness, texture, and discoloration were evaluated and are shown in Table 2. As for the quality, there was a slight difficulty in the radish quality in the aroma and hotness as in Example 3.

[Example of grated vinegar]
The ground konjac is white alkaline konjac ground for 30 seconds with a food cutter (not squeezed) and 300 ml of seasoning liquid (ascorbic acid 0.1%, reduced starch syrup 3%, citric acid 1.2%, red pepper oil 0. 02%, aryl mustard oil 0.007%, xanthan gum 2%).
Commercially available brewing vinegar (main brewed soy sauce, fructose glucose liquid sugar, citrus fruit juice, brewed vinegar, salt, seasonings (amino acids, etc.), acidulants, fragrances), pH 3.7, and a salt content of 10% were used.
The konjac was ground into a radish grated, and the ground konjac was seasoned to a pH of 7 or less with seasonings and spices, and commercially available miso vinegar was mixed at a mixing ratio shown in Table 3.
As for the viscosity of the mixture, Nos. 4 and 5 were strong and mayonnaise-like. Nos. 2 and 3 were liquid.
Ponzu with ground konjac is unique to the physical properties of ground konjac and is considered to have various uses along with viscosity. Seasoning could be adjusted at will and was effective for sauces as well as ponzu.

  Water-soluble dietary fiber such as glucomannan, which is the main ingredient of konjac, is low in calories and highly viscous and can delay the transit time in the digestive tract, thus reducing food intake, suppressing weight gain, Therefore, various health foods in which glucomannan is added to various foods have been provided. There is a possibility to provide new foods of konjac that are eaten daily.

Claims (9)

After grinding normal konjac with a pH of 10 to 12 in a radish grated style, the ground konjac is seasoned with an acidic seasoning, the pH of which is acidic, with spices to pH 7 or less, and packaged. A method for producing a ground food containing konjac, characterized by being heat sterilized and mixing the ground radish with the ground konjac. In addition to or in place of all or part of ground radish, aryl isothiocyanate, the main component of aryl mustard oil derived from radish, black pepper and yam, or a pungent ingredient chemically synthesized from the above ingredients and aryl The method for producing a ground konjac-containing food according to claim 1, wherein mustard oil is added.   The above-mentioned konjac is a normal white konjac prepared by mixing and stirring konjac fine powder with water or hot water to obtain a gelatinized product, and then gelling with an alkali. Production method. The said seasoning to pH 7 or less is performed by adjusting to pH7 with the citric acid, malic acid, lactic acid, and / or gluconic acid which are the acidic seasonings in a seasoning, The claim 1, 2 or 3 Of making ground konjac food.   The method for producing a ground konjac-containing food according to any one of claims 1 to 4, wherein the blended ratio of ground konjac is 10 to 98 weight percent of ground konjac in a total amount of 100 weight percent.   The method for producing a ground konjac-containing food according to any one of claims 1 to 5, wherein the packaging is performed using a bag made of a synthetic resin film having heat resistance and aroma retention.   The method for producing ground konjac-containing food according to any one of claims 1 to 6, wherein the heat-sterilized food is packaged and ground konjac-containing food that is heat-sterilized within 50 minutes at 50 to 120 ° C. .   A ground konjac-containing food produced by the method according to claim 1.   9. The ground konjac-containing food according to claim 8, which is a ground daikon radish with ground konjac.