JP5596431B2 - Process for producing ground food containing konjac and ground food containing konjac - Google Patents
Process for producing ground food containing konjac and ground food containing konjac Download PDFInfo
- Publication number
- JP5596431B2 JP5596431B2 JP2010140842A JP2010140842A JP5596431B2 JP 5596431 B2 JP5596431 B2 JP 5596431B2 JP 2010140842 A JP2010140842 A JP 2010140842A JP 2010140842 A JP2010140842 A JP 2010140842A JP 5596431 B2 JP5596431 B2 JP 5596431B2
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- JP
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- Prior art keywords
- konjac
- ground
- radish
- food
- producing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Description
本発明は、磨砕したコンニャク入り食品の製造方法および磨砕したコンニャク入り食品、特に磨砕したコンニャク入りの大根おろしに関する。 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.
大根おろしは、おろし金を用いて大根の根部をすりおろした食品であり、和食の付け合せや薬味として使われることが多い。大根おろしの辛みは、辛み成分アリルイソチオシアネート(芥子油)によるものであるが、この物質は、そのままの大根の中には存在していない。イソチオシアネートは大根をすりおろしたり切ることで、細胞が壊れると初めて化学反応により生成される。大根中の別々の場所に存在していたイソチオシアネートの前駆物質(グルコシノレート、芥子油配糖体)とミロシナーゼと呼ばれる酵素が、細胞が壊れることにより混ざりあい、イソチオシアネートを生成する化学反応を起こすことによる。また大根中のアミノ酸類と糖類は互いに化学反応して褐色を呈するようになる。 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.
大根おろしの辛みを得るためには、細胞を効率良く壊すことが必要であり、大根の切断面を繊維を断ち切るようにおろすとよい。おろし金に対して直線に力をこめて一気にすりおろすとより辛味が増す。具体的には長手方向に対して直角に円を描くように回しながらおろすと良い。「怒りながら大根をおろすと辛くなる」という昔ながらの伝承は、道理にかなっているといえる。また、皮付きでおろすと更に辛みが増す。
イソチオシアネートの前駆物質は根の先端部分ほど含有量が多く、葉に近い部位の約10倍にもなる。また若い大根には多く、成長するにしたがって減少する。そのため辛い大根おろしには夏大根がより適している。逆に辛味を減らしたい場合は、くびの方を使い、輪切りにした側面からゆっくりと円を書くようにすりおろす。繊維に沿っておろすことになり細胞が壊れにくいためである。前述の皮の方に辛みがあるのでさらに芯の部分を使用すると辛みは減少する。さらに甘みを生かすためにはおろしたあと即加熱することで10分程度で加熱前より2倍程甘みが増す。
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.
密封容器入り擦りおろし食品として代表的なパック入り大根おろしが知られており、一般に、洗浄殺菌した大根を細断し、スライサー等の自動おろし機により大根おろしを作成し、次いでこれを自動充填機によりポーションカップ等の包装容器に所定量ずつ充填し、然る後、密封することにより製造され、包装容器に充填密封後、60〜75℃の温水中に10〜15分間浸漬し、ついで0〜5℃の冷水中に5〜15分間浸漬することが開示されている(特許文献1)。また擦りおろし用食材を輪切りにした後、筒状金型にて型抜きして棒状物を得、次いで該棒状物を、開閉自在の底板を備えたパレットの凹所に収納した後、大根おろし機により、大根おろしを製造し、ついで当該パレットの底板を開いて該大根おろしを容器に落下充填せしめ、次いで該容器の開口部を密閉することを特徴とする容器入り擦りおろし食品の製造方法が開示されている(特許文献2)。容器入り大根おろしの製造装置については、レストランや料理店のように大量の大根おろしを消費する現場では、モータを駆動源とするスライサと称する機器を用いることもある。またこのようなパック入り大根おろしの製造装置は、大根の皮むき機と、大根の滅菌洗浄機と、大根のスライサ装置とを具備し、更に大根おろし充填機を有する容器入り大根おろしの製造装置が開示されている(特許文献3)。 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).
最近は、若い人達を中心にダイエット食品やサプリメントの摂取量も多くなってきているが、古来よりの食べ物であり、安全性の高い蒟蒻を素材としたヘルシー食品が望まれ、その効果が期待されている。通常コンニャクと呼ばれる食品は、グルコマンナンなどを原料とし、96〜97%が水分からなるゲル状物質である。グルコマンナンはグルコースとマンノースが2:3〜1:2の比率で重合した多糖類の一種でコンニャクマンナンとも呼ばれ、ヒトの消化管ではほとんど消化されず腸内微生物により一部脂肪酸に変換されて利用されるにすぎない。このため、カロリーが極めて低い食品の一つとされている。コンニャクの主原料であるグルコマンナンは、サトイモ科コンニャク属に属するコンニャク芋(塊茎)に含まれる天然の食物繊維でもある。
近年、グルコマンナンは、コンニャク以外の食品においても、食物繊維補給、固形食品の食感改良、保水性向上などの目的でもって使用され、特に、摂取カロリーを制限する必要のある場合の食品素材として利用されることが多い。この代表的な食物繊維は、血糖値や血中コレステロールを下げる効果や免疫増強活性があると言われている。このように、コンニャクの主要成分であるグルコマンナンなどの水溶性食物繊維は、低カロリーで、かつ、高粘性で消化管内での通過時間を遅らせることができるため、食事摂取量の減少、体重増加の抑制、体脂肪の減少などの生理的効果があるとされ、そのため、従来、グルコマンナンを種々の食品に添加した健康食品類が種々提供されてきている。
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.
その表れとして蒟蒻料理は、和食としての惣菜料理への利用から蒟蒻芋粉を使用してサラダや洋菓子、麺類へと利用が広くなってきた。しかし、保存のためアルカリの状態で流通しているのでコンニャクに残存するアルカリ凝固剤によって起こされる苦味や悪臭成分の増幅や、調理前にアク抜き(コンニャク中に残存するアルカリ成分を除くこと)の必要があること等から、家庭の調理素材や、企業の食品素材への利用が限定されて需要が伸びない。そこで本出願人は、アルカリコンニャクを酸液に浸漬して、アルカリを中和させ、酸性域のコンニャクにすることが不可欠であることを見出しすでに特許出願をしている(特許文献4)。
また、本出願人は、コンニャク内から水及び調味液に溶出しない天然色素を練り込んで種々に着色したコンニャクであって、pHを9〜3に調整したこと、好ましくは必要量の有機酸を添加した調味酸液、より好ましくは用途別に調製した該調味酸液に浸漬することにより、pHを9〜3に調整したこと、必要に応じ、一定の形状に成形した着色コンニャクを単色または2以上の異なる色の組み合わせで包装したことを特徴とする、色の組合せによる遊び感覚と滑らかさと弾力という独特な食感、そして、低カロリー、食物繊維という特性を持つ食品素材用コンニャク、より具体的には冷菓、菓子類、乳製品または惣菜類用の素材用コンニャクを開発している(特許文献5)。
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).
コンニャク成分を利用した食品に関しては、例えば、澱粉を多く含み食感が良く茹で伸びしない麺類が提案されている(特許文献6)。この提案では、澱粉質原料とコンニャク糊を含む原料に加水して生地を調製する際に、澱粉質原料100質量部に対して、コンニャク糊中の水分を含めた加水量が40〜70質量部となるようにして麺類を製造する。しかしながら、コンニャクマンナンを大量の水を含んだ状態で凝固させているため、多量のコンニャク成分を配合することができないという問題がある。コンニャク成分を含有する他の種類の食品を製造する従来技術としては、例えば、澱粉を主原料とする食品にコンニャク成分を多く含有させ、低カロリーで食物繊維を多く含む食品とし、かつ、食感も良い、コンニャク含有食品及びその製造方法を提供することを課題とするものがある。この技術は、澱粉とコンニャク粉をあらかじめ混合した配合物に対して水を加え、次いでコンニャク凝固剤を配合しないで、これらの配合物を撹拌して混合物を得る工程と、前記混合物を加圧混練してペースト状混練物を調製する工程と、前記ペースト状混練物を加圧押出して所要形状に成形する工程を備え、100質量部中にコンニャク成分を5〜50質量部含むことを特徴とするコンニャク含有食品、例えば、春雨の製造方法が提案されている(特許文献7)。 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).
辛み成分アリルイソチオシアネート(芥子油)は揮発性のため、おろしてからしばらくおいておくと辛みが減少する。おろしてから5分程度経過したら、辛みがピークに達しその後減少する。また、ビタミンCなども時間とともに同様に減少する。これは風味の主体を形成する物質がメチルメルカプタン、ジメチルジスルフィドなどの硫黄化合物であり、独特な辛味や苦味を発生することも、また、複雑な大根臭は3−メチルチオ−3−ブテニール辛子油であることも知られているが、これらの物質は室温下で迅速な酵素反応を起こし、分解して変化を起こしていく。それをさけるためには、食べる直前におろす。そのため、大根おろしは、必要時に必要量を現場で製造するものとして考えられてきたのであり、従来より、大根おろしが単品の商品として流通することは極めて少ない。これらの反応を停止させるために、市販品は冷凍されていることが多い(特許文献8など参照)。一方、グルコマンナンを種々の食品に添加し健康食品類が種々提供されてきている。 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.
そこで、本発明は、磨砕したコンニャクの食事摂取量の減少、体重増加の抑制、体脂肪の減少などの生理的効果を持つ、大根おろし様の磨砕したコンニャク入り食品を提供することを目的とする。
また、本発明は、磨砕した大根の新鮮な大根臭と、磨砕したコンニャクの食事摂取量の減少、体重増加の抑制、体脂肪の減少などの生理的効果とを併せ持つ大根おろし食品を提供することを目的とする。
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.
本発明は、以下の(1)ないし(7)に記載の磨砕したコンニャク入り食品の製造方法を要旨とする。
(1)pH10〜12の通常のコンニャクを大根おろし風に磨砕し、その磨砕したコンニャクを、酸性調味料を含むことによってそのpHが酸性である調味料、香辛料でpH7以下に調味し、包装した後、加熱殺菌したこと、上記の磨砕したコンニャクに磨砕した大根を混合することを特徴とする、磨砕したコンニャク入り食品の製造方法。
(2)磨砕した大根に加えて、またはその一部分ないし全部の代わりに、大根、黒辛子、山椒由来のアリールカラシ油の主成分であるアリールイソチオシアネート、または上記成分を化学合成した辛味成分を用いるとともにアリールカラシ油を添加する、上記の(1)に記載の磨砕したコンニャク入り食品の製造方法。
(3)上記のコンニャクが、コンニャク精粉を水または温湯で混合撹拌し、糊化物とした後にアルカリでゲル化させた通常の白いコンニャクである、上記の(1)または(2)に記載の磨砕したコンニャク入り食品の製造方法。
(4)上記のpH7以下への調味が、調味料中の酸性調味料であるクエン酸、リンゴ酸、乳酸、および/またはグルコン酸でpH7に調整することにより行う、上記の(1)、(2)または(3)に記載の磨砕したコンニャク入り食品の製造方法。
(5)磨砕したコンニャクの配合割合は、全量100重量パーセント中で磨砕コンニャクは10〜98重量パーセントである、上記の(1)ないし(4)のいずれかに記載の磨砕したコンニャク入り食品の製造方法。
(6)上記の包装が、耐熱性で保香性のある合成樹脂フィルム製の袋を使用して行う、上記の(1)ないし(5)のいずれかに記載の磨砕したコンニャク入り食品の製造方法。
(7)上記の加熱殺菌が、包装され磨砕したコンニャク入り食品を、50〜120℃、60分以内の加熱殺菌である、上記の(1)ないし(6)のいずれかに記載の磨砕したコンニャク入り食品の製造方法。
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.
また、本発明は、以下の(8)および(9)に記載の磨砕したコンニャク入り食品を要旨とする。
(8)上記の(1)ないし(7)のいずれかに記載の方法で製造された磨砕したコンニャク入り食品。
(9)磨砕したコンニャク入りの大根おろしである、(8)に記載の磨砕したコンニャク入り食品。
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.
本発明は、磨砕コンニャクの物性が大根おろしに近く、白色が変色せず無味で、加熱による変化も少なく、着色も可能という点を利用し、大根おろしを食品の原材料として使用する種々の飲食に供されるメニュー用食品素材として提供することができる。
さらに、大根おろしのもつ新鮮な大根臭も利用して混合することにより、新規なコンニャク食品である、磨砕したコンニャク入りの大根おろしを提供することができる。
また、包装後のpH調整して加熱処理を行うことにより殺菌され、かつ、大根おろし中の酵素作用を失活させた、安定して食感・食味が維持される磨砕したコンニャク入りの大根おろしを提供することができる。
さらにまた、酸性液状調味料を混合して磨砕したコンニャク入りの各種ドレッシングを提供することができる。
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.
[磨砕したコンニャク]
pH11〜12の通常のコンニャクを大根おろし様に磨砕する。通常のコンニャクの原料は、こんにゃく芋、こんにゃく芋精粉を用いる。副原料は通常のこんにゃく副原料であり、水酸化カルシウムなどアルカリ凝固剤、着色料、調味料を用いる。コンニャク芋を製粉化した、コンニャク粉から作るコンニャクの色は白色である。一方、生芋から作るコンニャクには、その皮などが入って黒っぽくなる。粉からコンニャクを製造するようになったのは江戸時代、当時から西日本では芋からつくったこんにゃくが中心であったので粉からつくった白いこんにゃくはあまり好まれなかったようである。そこで、海藻の「アラメ」「ヒジキ」「カジメ」等の粉末で色をつけて芋こんにゃくに似せたのがはじまりであると言われている。以来現在でも西日本は黒、東日本は白いこんにゃくが中心になっている。
通常の黒いコンニャクの製造方法は以下の通りである。
コンニャク精粉3kgと海藻粉300gに水97Lを加えてゆっくり撹拌した後、1.5時間放置した。次に、得られたコンニャクのりに1.3%の水酸化カルシウム10Lを撹拌しながら加え、缶枠内に流し80〜90℃で一晩放置して黒いコンニャクを得た。このコンニャクのpHは11〜12であり、さらに同じpHのアルカリ液で袋詰めされ、殺菌(80℃、1時間)して製品になる。海藻粉で色をつけない場合は白いコンニャクが得られる。
[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.
白いコンニャクを磨砕したものは物性が大根おろしに近く、白色が変色せず無味で、加熱による変化も少ない。着色も可能である。本発明で用いるpH11〜12の通常のコンニャクは、白いコンニャクが好ましい。その場合、磨砕したコンニャクは、コンニャク精粉を水または温湯で混合撹拌し、糊化物とした後にアルカリでゲル化させた通常の白いコンニャクを磨砕して用いる。コンニャクは、脱アルカリされた、コンニャク(特許文献4)を磨砕する場合もあるし、赤、黄、緑の色に着色したコンニャク(特許文献5)を磨砕する場合もある。用途によっては脱アルカリされた、黒の色に着色したコンニャクを磨砕する場合もある。食感に関しては、磨砕の程度を強弱にして形状の大小の変化、磨砕後の搾り方で、固形物と水分の量を加減する。コンニャク中のコンニャク精粉量の多少も適宜検討して決める。 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.
[大根おろし]
上記の磨砕したコンニャクに磨砕した大根を混合することができる。
磨砕した大根を作るのに用いる剥皮した大根は品種、形状を問わない。
従来から料理に利用されている大根おろしは、大根の品種や部位によって、風味が異なり、おろした後にその風味が消失したり、変化したりすることは時間単位で起こる。これは風味の主体を形成する物質がメチルメルカプタン、ジメチルジスルフィドなどの硫黄化合物であり、独特な辛味や苦味を発生することも、また、複雑な大根臭は3−メチルチオ−3−ブテニール辛子油であることも知られているが、これらの物質は室温下で迅速な酵素反応を起こし、分解して変化を起こしていく。また大根中のアミノ酸類と糖類は互いに化学反応して褐色を呈するようになる。
[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.
〔大根おろし、あるいは磨砕したコンニャクの水分調整〕
磨砕したコンニャクや大根を網状の容器に入れて、出てきた水分を一定量にして止める。実際はザルを使用した。このザルの目の大きさによって、磨砕コンニャクの細片の大きさが決まる。細片の大きさはフードカッターで磨砕する時間(分)で決まる。食感に関しては、磨砕の程度を強弱にして形状の大小の変化、磨砕後の搾り方で、固形物と水分の量を加減して調製する。
[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.
〔大根おろし中の酵素作用の失活〕
磨砕したコンニャクに磨砕した大根を混合する態様においては、これらの反応を停止させるために、包装後、pH調整して殺菌の目的で加熱処理を行う際、大根おろし中の酵素作用を失活させる。
[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
[混合比率]
磨砕したコンニャクは磨砕した大根特有の色と食感を持つように磨砕することが可能であり、その他の配合剤を用いることにより、全量100パーセントの大根おろし様の食品とすることができる。磨砕したコンニャクの配合割合は、全量100重量パーセント中で磨砕コンニャクは、10〜98重量パーセント、好ましくは50〜90重量パーセントである。磨砕したコンニャクに磨砕した大根を混合する場合、磨砕した大根と磨砕したコンニャクの混合比率は、全量100パーセント中で磨砕コンニャクは50〜90パーセント、残りの10〜50パーセントが磨砕した大根(大根おろし)および調味料その他の配合剤であることが好ましい。
[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.
[調味料およびその他の配合剤]
磨砕したコンニャク、あるいは磨砕したコンニャクと磨砕した大根が全量100重量パーセントの大根おろし様の食品のほとんどを占める場合、大根独自の辛味をトウガラシ油(食品添加物)で表現し、甘味料を少量付与する。本発明に用いる辛味成分としては、大根、黒辛子、山椒由来のアリールカラシ油の主成分であるアリールイソチオシアネート、さらに上記成分を化学合成した辛味成分を挙げることができる。甘味料は、天然素材を原料とした天然甘味料、人工的に生成された人工甘味料のいずれでもよい。実施例で用いた還元水飴は、低カロリーの難消化性糖質であり、耐熱性に大変優れた糖質で、食品のテリ、保湿性を高める性質を有する。必要により粘りは増粘剤を用いて調整することができる。増粘剤は、増粘目的で使用されているキサンタンガム、カラギナン、グァーガム、ローカストビーンガム、アルギン酸塩、グルコマンナン、でん粉、デキストリンなど多糖類からなる食品用増粘剤の中から適宜選択される。
調味料中の酸性調味料である酢酸、クエン酸、リンゴ酸、乳酸、グルコン酸でpH7に調整する。本発明で使用するコンニャクはコンニャクイモ並びにコンニャク精粉を原料として水酸化カルシウム、カン水などのアルカリで凝固させたものであり、コンニャクのpHは10〜12である。
上記コンニャク中のアルカリを中和するのに必要な酸量(酸性調味料の量)は所定重量のコンニャクをホモジナイザーで磨砕し、これに有機酸(酸性調味料の量)を添加して、pH5.0〜7.0になるまでに要する酸量で決める。
その他の配合剤として、香りに関しては、大根おろしのもつ新鮮な大根臭を利用することができるが、大根の香り成分の3−メチルチオ−3−ブテニール辛子油に代わって類似の香気成分であるアリールカラシ油(食品添加物)を添加して補強することで、大根の品種や部位、季節の変動にかかわらず製品の品質を一定にすることができる。
変色に関しては、コンニャクは変色しないので、大根との混合比を多くするとか、変色防止剤である食品添加物のアスコルビン酸またはナトリウム塩を添加することで改善することができる。
[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.
全量100重量パーセントの大根おろし様の食品は、磨砕したコンニャクおよび酸性液状調味料を混合して製造することができる。さらには磨砕した大根を加えることができる。すなわち、磨砕したコンニャクに、あるいは磨砕した大根と磨砕したコンニャクを混合してから、調味料、香辛料でpH7以下に調味するために酸性液状調味料を用いることができる。こうした脱アルカリ(中和)と調味は、まず、コンニャクを大根おろし風に磨砕し、その磨砕したコンニャクを、調味料、香辛料でpH7以下に調味し、その後で、酸性液状調味料に混合して製造することができる。
酸性液状調味料は、常温流通を可能ならしめるためにpHを4.6以下に調整された液状の調味料であり、サラサラしたタイプばかりでなく、ペースト状のものも含まれる。このような酸性液状調味料としては、例えば、分離液状ドレッシング、乳化液状ドレッシング、ノンオイルドレッシング、マヨネーズ、マヨネーズ様調味料、サラダドレッシング、たれ、ポン酢などが挙げられる。また、上記pHは、分離液状ドレッシングの場合、下層の水相あるいは乳化相、乳化液状ドレッシングなどの乳化タイプの場合、当該乳化相を測定したときの値である。酸性液状調味料には、酸性液状調味料に通常用いられている各種原料を適宜選択し配合させることができる。例えば、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油、パーム油、ゴマ油、魚油、卵黄油等の動植物油及びこれらの精製油、並びに中鎖脂肪酸トリグリセリド、ジグリセリドなどのように化学的あるいは酵素的処理を施して得られる油脂などの食用油脂、食酢、クエン酸、乳酸などの酸材、グルタミン酸ナトリウム、食塩、砂糖、みりん、醤油、味噌などの各種調味料、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、これらの澱粉をアルファ化、架橋などの処理を施した加工澱粉、並びに湿熱処理澱粉などの澱粉類、キサンタンガム、タマリンド種子ガム、ローカストビーンガム、ジェランガム、グアーガム、サイリュウムシードガムなどのガム質、動植物のエキス類、からし粉、胡椒などの香辛料、並びに各種蛋白質やこれらの分解物、ゴマペースト、ジンジャーペーストなどの野菜類の粉砕物などが挙げられる。
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.
[製造方法]
白い板コンニャク、あるいは剥皮した大根および白い板コンニャクは磨砕機を用いて磨砕する。磨砕が「こすり、くだくこと」、「石うすでこなごなにすること」の意味であり、そのような機能を有する手段であれば特に制限はない。細片の大きさは例えばフードカッターで磨砕する時間(分)で決まる。
製造工程は、磨砕した白いアルカリコンニャクを圧搾して固形物と水の量を一定にする。あるいは、磨砕した白いアルカリコンニャクと磨砕した大根とを一定の比率で混合し、圧搾して固形物と水の量を一定にする。磨砕したコンニャクや大根を網状の容器に入れて、出てきた水分を一定量にして止める。
次に調味料や香辛料を添加して風味を調整するが、このとき酸味料を加えpHを7以下にする。すなわち脱アルカリ(特許文献4参照)を行う。pH調整されたアルカリ利用磨砕したコンニャク入り食品(磨砕したコンニャク入りの大根おろし)は合成樹脂フィルム製の袋で密封され、加熱殺菌される。なお、コンニャクは脱アルカリされたコンニャクを磨砕する場合もあるし、赤、黄、緑の色に着色した(特許文献5参照)コンニャクなどを磨砕する場合もある。
製造に際しての問題点は、変色、香り、食感、味、日持ちについてのことであるが、変色、香り、食感、味に関しては、上記の通りであり、日持ちに関しては、製造の最終である包装時に、例えば、製品のpHが5.0〜4.0になるように酸を添加し、85℃、30〜60分の加熱殺菌を行う。すなわち、包装された磨砕したコンニャク入り食品(磨砕したコンニャク入りの大根おろし)は、50〜120℃、60分以内の加熱殺菌を行う。
[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.
[包装容器]
包装は、添付用小袋、家庭料理用チューブ、業務用大型袋など特に制限はないが、合成樹脂フィルム製の袋、特に耐熱性で保香性のあるものが好ましい。
小袋等の包材の最内層で使用する保香性のある包材材料のバリア層として、アクリル酸系樹脂、共重合ポリエチレンテレフタレート系、ポリアクリルニトリル系、EVOH系、アルミニウム箔、アルミ蒸着フイルム等のバリア層を用いることが知られている。本発明では「ベセーラ」(株式会社クレハの登録商標)を用いたが、耐熱性で保香性のあるものであれば特に制限されない。「ベセーラ」はアクリル酸系樹脂をプラスチックフイルムに約1μmの厚みでコーティングしたものである。高湿度でのガスバリヤー性に優れている。被膜は耐水性にも優れており、レトルトにも耐える。耐クラック性もよい。しかし防湿性は向上しない。PETコート品が主体である。
[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.
[用いられる料理]
磨砕したコンニャク、あるいは磨砕したコンニャクと磨砕した大根が全量100重量パーセントの磨砕したコンニャク入り食品(磨砕したコンニャク入りの大根おろし)のほとんどを占める場合は、通常の大根おろしと同じメニューに用いることができる。それらを列示する。
焼き魚(秋刀魚、鯖、鰯など)、しらす干し(ジャコ魚)、からみ餅、おろしそば、おろしうどん、おろしスパゲッティ、なべ料理、(鍋の中に入れたもの:みぞれ鍋あるいは雪鍋、漬け汁にも用いられる。)、タレ類(鶏唐揚げのみぞれ和え、和風ハンバーグ、豚カツ、ステーキ)、煮物(みぞれ煮)、天ぷら、納豆。
磨砕したコンニャクと酸性液状調味料、あるいは磨砕したコンニャクと磨砕した大根と酸性液状調味料が全量100重量パーセントの磨砕したコンニャク入り食品(磨砕したコンニャク入りの大根おろし)のほとんどを占める場合は、ピクルスの細片等を加えた通常のドレッシングタイプ調味料と同様に、主としてサラダに使用することができる。
[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.
本発明の詳細を実施例で説明する。本発明はこれらの実施例によってなんら限定されるものではない。 Details of the present invention will be described in the examples. The present invention is not limited to these examples.
剥皮した大根および白い板コンニャクはそれぞれ磨砕機としてミルミキサー(YAMAZEN 社製)を用いて磨砕した。
配合する食品、食品添加剤は以下の製品を用いた。
還元水飴(還元澱粉糖化物アマミール) 株式会社林原生物化学研究所製
アリールカラシ油 三栄源エフエフアイ社製
トウガラシ油 三栄源エフエフアイ社製
クエン酸 三栄源エフエフアイ社製
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
剥皮し磨砕した大根1kgと白い板コンニャクを磨砕して、圧搾、水切りしたもの9kgを混合し(pH9.9)、次にアスコルビン酸ナトリウム10g、還元水飴(アマミール)300g、2%アリールカラシ油を20g、0.2%トウガラシ油30g、クエン酸20g、製品pH4.5、1kgずつを合成樹脂製袋に充填し、85℃50分殺菌した。冷蔵庫で保存して6ヶ月後に、以下の評価を行った。合成樹脂製袋は、「ベセーラ」(株式会社クレハの登録商標)アクリル酸系樹脂をPETフィルムに約1μmの厚みでコーティングしたもので作った袋を用いた。 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.
<評価項目>
1.官能検査
専門パネラー10名により、以下の評価指標で、得られた磨砕したコンニャク入りの大根おろしの評価を行った。
<Evaluation items>
1. Sensory test 10 expert panelists evaluated the resulting radish grated konjac with the following evaluation indices.
香り、辛さ、甘さ、食感、変色の評価
実施例1および2、比較例1で得られた磨砕したコンニャク入りの大根おろしの香り、辛さ、甘さ、食感、変色をそれぞれ「大変良好」、「良好」、「不良」の3段階で評価した。各評価の回答人数の最も多い人数の評価を表1に示した。
実施例1のものは、ほぼ従来の大根おろしと同じ食感を持ち風味も非常に類似しているとの評価を得た。
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.
剥皮し、磨砕した大根5Kと磨砕したコンニャク5Kを混合し、その他の操作は実施例1と同じである。実施例1と同様に、香り、辛さ、甘さ、食感、変色の評価をし、表1に示した。
剥皮し磨砕した大根の混合比が半分で、大根の品質からの性質が強く影響し、特に変色、辛さに実施例1に比べてやや難点があった。
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.
[比較例1]
剥皮し、磨砕した大根単独で調味はなく1kgずつ包装し、85℃50分殺菌した。
冷蔵庫で保存して8日後に、香り、辛さ、甘さ、食感、変色の評価をし、表1に示した。
非常に早く(8日より前に)、香り、辛さが変質し異臭を生じた。
[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.
実施例1の磨砕大根1Kgを磨砕コンニャク1Kgに置き換えて、磨砕コンニャク単独10Kgについて、その他の操作は実施例1と同じく調味し、pHは4.5であった。実施例1と同様に、香り、辛さ、甘さ、食感、変色の評価をし、表2に示した。品質については香りと辛さに大根らしさにやや難点があった。 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.
実施例1の磨砕大根1Kgを赤く着色したコンニャク(文献5)を磨砕したもの1Kgに置き換えて、赤く着色したコンニャク(文献5)を磨砕したもの単独10Kgについて、その他の操作は実施例1と同じく調味し、pHは4.5であった。この酸性でも変色は起こらなかった。実施例1と同様に、香り、辛さ、甘さ、食感、変色の評価をし、表2に示した。品質については実施例3と同様に香りと辛さに大根らしさにやや難点があった。 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.
[おろしぽん酢例]
磨砕コンニャクは白いアルカリコンニャクをフードカッターで30秒間磨砕したもの(搾らない)300gに調味液100ml(アスコルビン酸0.1%、還元水飴3%、クエン酸1.2%、トウガラシ油0.02%、アリールカラシ油0.007%、キサンタンガム2%)を混合したものを調製した。
味ぽん酢は、市販のもの(本醸造しょう油、果糖ぶどう糖液糖、かんきつ果汁、醸造酢、食塩、調味料(アミノ酸等)、酸味料、香料)、pH3.7、塩分値10%を用いた。
コンニャクを大根おろし風に磨砕し、その磨砕したコンニャクを、調味料、香辛料でpH7以下に調味したものと、市販の味ぽん酢を表3の混合比で混合して製造した。
混合物の粘性は、No4、5は粘性が強く、マヨネーズ様であった。No2、3は液状であった。
磨砕コンニャクの入ったぽん酢は、磨砕コンニャクの物性に特有な独自なものになり、粘性とともに用途は種々と考えられる。調味も随意に調節可能で、ぽん酢の他にタレ類にも有効であった。
[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.
コンニャクの主要成分であるグルコマンナンなどの水溶性食物繊維は、低カロリーで、かつ、高粘性で消化管内での通過時間を遅らせることができるため、食事摂取量の減少、体重増加の抑制、体脂肪の減少などの生理的効果があるとされ、そのため、従来、グルコマンナンを種々の食品に添加した健康食品類が種々提供されてきている。毎日食するコンニャクの新しい食品を提供できる可能性がある。 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.
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