JP5669127B2 - Modified konjac flour, gelled product and food using the same - Google Patents
Modified konjac flour, gelled product and food using the same Download PDFInfo
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- JP5669127B2 JP5669127B2 JP2010185162A JP2010185162A JP5669127B2 JP 5669127 B2 JP5669127 B2 JP 5669127B2 JP 2010185162 A JP2010185162 A JP 2010185162A JP 2010185162 A JP2010185162 A JP 2010185162A JP 5669127 B2 JP5669127 B2 JP 5669127B2
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- konjac
- modified
- konjac powder
- powder
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Description
本発明は、高いゲル強度を有し、ｐＨの低いゲル化物を容易に製造することができる改質こんにゃく粉、それを用いたゲル化物及び食品に関する。 The present invention relates to a modified konjac powder that has a high gel strength and can easily produce a gelled product having a low pH, and a gelled product and food using the same.
こんにゃくは、カロリーが低く、食物繊維が豊富であり、ダイエット食品としても人気の食品である。こんにゃく粉をゲル化させゲル化物を製造する方法としては、例えば、（１）こんにゃく粉を水に分散させ、膨潤させた後にアルカリを添加し、さらにその後、加熱処理を行い、ゲル化させる方法、（２）こんにゃく粉と水と弱アルカリ性の凝固剤の混合物からなり、加熱によりゲル化させる方法（特許文献１）、及び（３）微粉化コンニャク粉を多糖類で造粒したコンニャク素材とアルカリ性物質との適当含水混合物を、温度条件として下限は該混合物が凍結しない程度、上限は５０℃未満に調整し、放置処理後加熱又は乾燥することにより水難溶性ゲル又は水難膨潤性になる加工物を得、該化工物を他の物質と混合し、それを加熱又は冷凍又は乾燥することにより多種多様な用途のある水難溶化食品又は水難膨潤化食品として取得する方法（特許文献２）が知られている。 Konjac is low in calories, rich in dietary fiber, and is a popular food as a diet food. As a method for producing a gelled product by gelling konjac powder, for example, (1) a method of dispersing konjac powder in water, adding an alkali after swelling, further performing heat treatment and gelling, (2) A method comprising a mixture of konjac powder, water and a weakly alkaline coagulant and gelled by heating (Patent Document 1), and (3) Konjac material and alkaline substance obtained by granulating finely powdered konjac powder with a polysaccharide. A suitable water-containing mixture is adjusted to a temperature condition such that the lower limit is such that the mixture does not freeze, the upper limit is adjusted to less than 50 ° C., and after standing treatment, it is heated or dried to obtain a slightly water-soluble gel or a water-swellable processed product A method of obtaining a water-solubilized food or a water-swelling food with a wide variety of uses by mixing the chemical with other substances and heating, freezing, or drying it. (Patent Document 2) are known.
しかしながら、（１）の方法については、こんにゃくの主成分であるグルコマンナンが、官能基としてアセチル基を含んでおり、こんにゃく粉を膨潤させた溶液をアルカリ処理することにより脱アセチル化を生じさせゲル化させているので、アルカリの添加量を多くする必要がある。このため、製造されたこんにゃくのｐＨが高くなってしまい、こんにゃく臭が強くなり、さらにメイラード反応により、こんにゃくの色調が褐変し、苦味を有するという問題がある。アルカリによる変性は、こんにゃくそのもののみに限らず、他の素材をこんにゃくに練りこんだ場合も同様であり、その風味が損なわれてしまう。（２）の方法については、中性のゲル化物が得られるものの、そのゲル強度は十分ではないという問題がある。また、（１）の方法においても（２）の方法においても酸性のこんにゃくは作製できないという問題がある。（３）の方法については、得られるこんにゃくのｐＨは高くなるため、製品の風味が損なわれてしまう。また、製造時に５０℃以下で処理しなければならない、他の多糖類と造粒しなければならないなど、製造工程が煩雑であるという問題がある。 However, in the method (1), glucomannan, which is the main component of konjac, contains an acetyl group as a functional group, and the solution in which the konjac powder is swollen is subjected to alkali treatment to cause deacetylation. Therefore, it is necessary to increase the amount of alkali added. For this reason, there is a problem that the pH of the produced konjac becomes high, the konjac odor becomes strong, and the color of the konjac browns due to the Maillard reaction and has a bitter taste. Denaturation with alkali is not limited to konjac itself, but is the same when other materials are kneaded into konjac, and the flavor is impaired. The method (2) has a problem that although a neutral gelled product is obtained, the gel strength is not sufficient. In addition, there is a problem that acidic konjac cannot be produced by either method (1) or method (2). As for the method (3), the pH of the konjac obtained is high, so that the flavor of the product is impaired. Moreover, there exists a problem that a manufacturing process is complicated, such as having to process at 50 degrees C or less at the time of manufacture, and having to granulate with another polysaccharide.
そこで本発明は、高いゲル強度を有し、ｐＨの低いゲル化物を容易に得ることができる改質こんにゃく粉、それを用いたゲル化物及び食品を提供することを目的とする。 Therefore, an object of the present invention is to provide a modified konjac powder that has a high gel strength and can easily obtain a gelled product having a low pH, and a gelled product and food using the same.
以上の目的を達成するために、本発明者らは、鋭意研究を重ねた結果、こんにゃく粒の膨潤を抑制した状態で、こんにゃく粉がアルカリ溶液とともに加熱処理されて改質された改質こんにゃく粉であって、水に分散して分散液とした後に加熱処理又は撹拌処理されるとゲル化するように調製されることにより、高いゲル強度を有し、かつｐＨの低いゲル化物を容易に得ることができることを見出した。すなわち、本発明は、こんにゃく粒の膨潤を抑制した状態で、こんにゃく粉がアルカリ溶液とともに加熱処理されて改質された改質こんにゃく粉であって、水に分散して分散液とした後に加熱処理又は撹拌処理されるとゲル化するように調製されていることを特徴とする改質こんにゃく粉である。また、本発明は、前記改質こんにゃく粉をゲル化させたことを特徴とするゲル化物である。さらに、本発明は、前記改質こんにゃく粉が用いられた食品である。 In order to achieve the above object, the present inventors have conducted extensive research, and as a result, the modified konjac powder was modified by heat-treating the konjac powder with an alkaline solution in a state in which the swelling of the konjac grains was suppressed. In addition, it is prepared so as to gel when heated or stirred after being dispersed in water to obtain a gelled product having high gel strength and low pH. I found that I can do it. That is, the present invention is a modified konjac powder in which konjac powder is heat-treated with an alkali solution in a state in which swelling of konjac grains is suppressed, and is heat-treated after being dispersed in water to obtain a dispersion. Or it is the modified konjac powder characterized by being prepared so that it may be gelatinized when it stirs. In addition, the present invention is a gelled product obtained by gelling the modified konjac powder. Furthermore, the present invention is a food product using the modified konjac powder.
以上のように、本発明によれば、高いゲル強度を有し、ｐＨの低いゲル化物を容易に得ることができる改質こんにゃく粉、それを用いたゲル化物及び食品を提供することができる。 As described above, according to the present invention, it is possible to provide a modified konjac powder that has a high gel strength and can easily obtain a gelled product having a low pH, and a gelled product and food using the same.
本発明に係る改質こんにゃく粉は、こんにゃく粉の膨潤を抑制した状態で、こんにゃく粉がアルカリ溶液とともに加熱処理（以下、第１加熱処理という場合がある。）することにより得ることができる。こんにゃく粉は、グルコマンナンを主成分とする粉状物を用いることができる。こんにゃく粉の膨潤を抑制した状態で加熱処理するには、例えば、少量のアルカリ溶液をこんにゃく粉に噴霧したり、こんにゃく粉の良溶媒と貧溶媒の混合溶媒にこんにゃく粉を分散させた状態で加熱処理すればよい。特に、この状態で少なくとも一部のこんにゃく粉の粒が目視可能であることが好ましい。少量のアルカリ溶液をこんにゃく粉に噴霧する場合は、こんにゃく粉１００重量部に対して、アルカリ溶液を１〜１０００重量部とするのが好ましく、１〜１００重量部とするのがさらに好ましい。良溶媒としては、例えば、水が挙げられる。貧溶媒としては、例えば、アルコールが挙げられる。アルコールは、具体的には、エタノール、イソプロピルアルコール、グリセリン、プロピレングリコール、及びブチレングリコールが挙げられ、エタノールが好ましい。良溶媒と貧溶媒との重量比は、１：０．０１〜１：１０００であることが好ましく、１：０．１〜１：１００であることがさらに好ましい。さらに膨潤を抑制するために、これら溶媒に、ＤＥ＝１０以下のデキストリンを添加してもよい。 The modified konjac powder according to the present invention can be obtained by subjecting the konjac powder to heat treatment (hereinafter sometimes referred to as first heat treatment) together with the alkaline solution in a state in which the swelling of the konjac powder is suppressed. As the konjac powder, a powdery substance containing glucomannan as a main component can be used. To heat-treat in a state where swelling of konjac flour is suppressed, for example, a small amount of alkaline solution is sprayed on konjac flour or heated in a state where konjac flour is dispersed in a mixed solvent of konjac flour good solvent and poor solvent. What is necessary is just to process. In particular, it is preferable that at least some of the konjac powder particles are visible in this state. When spraying a small amount of alkaline solution onto konjac flour, the alkaline solution is preferably 1 to 1000 parts by weight, and more preferably 1 to 100 parts by weight with respect to 100 parts by weight of konjac powder. An example of the good solvent is water. Examples of the poor solvent include alcohol. Specific examples of the alcohol include ethanol, isopropyl alcohol, glycerin, propylene glycol, and butylene glycol, and ethanol is preferable. The weight ratio between the good solvent and the poor solvent is preferably 1: 0.01 to 1: 1000, more preferably 1: 0.1 to 1: 100. In order to further suppress the swelling, dextrin having DE = 10 or less may be added to these solvents.
こんにゃく粉に添加するアルカリ溶液に用いるアルカリとしては、例えば、水酸化ナトリウム、水酸化カリウム、リン酸２ナトリウム、リン酸３ナトリウム、クエン酸３ナトリウム、リン酸２カリウム、リン酸３カリウム、炭酸ナトリウム、及び炭酸水素ナトリウムが挙げられ、水酸化ナトリウムが好ましい。アルカリ溶液のｐＨは、アルカリ溶液が添加されたこんにゃく粉を含む溶液のｐＨが規定値になれば特に限定されないが、１３．００〜１３．５５であることが好ましく、１３．３０〜１３．５０であることがさらに好ましい。こんにゃく粉の良溶媒と貧溶媒の混合溶媒にこんにゃく粉を分散させた状態で加熱処理する場合において、アルカリ溶液が添加されたこんにゃく粉を含む溶液のｐＨは、７．０〜１１．０であることが好ましく、７．１〜１０．７であることがさらに好ましい。ｐＨが低すぎると、こんにゃく粉のアセチル基の遊離が不十分となり、加熱処理又は撹拌処理しても溶液のままである。ｐＨが高すぎると、加熱処理又は撹拌処理した際に不溶化したこんにゃく粉同士が結着せずゲル化しない。 Examples of the alkali used in the alkaline solution added to the konjac powder include sodium hydroxide, potassium hydroxide, disodium phosphate, trisodium phosphate, trisodium citrate, dipotassium phosphate, tripotassium phosphate and sodium carbonate. And sodium hydrogen carbonate, and sodium hydroxide is preferred. The pH of the alkaline solution is not particularly limited as long as the pH of the solution containing the konjac powder to which the alkaline solution is added becomes a specified value, but is preferably 13.00 to 13.55, and 13.30 to 13.50. More preferably. In the case where heat treatment is performed in a state where the konjac powder is dispersed in a mixed solvent of the good solvent and the poor solvent of the konjac powder, the pH of the solution containing the konjac powder to which the alkaline solution is added is 7.0 to 11.0. It is preferable that it is 7.1 to 10.7. If the pH is too low, the acetyl group of the konjac powder becomes insufficiently liberated, and the solution remains in the solution even after heat treatment or stirring treatment. If the pH is too high, the konjac powder that has been insolubilized during the heat treatment or stirring treatment will not bind and will not gel.
第１加熱処理の加熱温度は４０〜１５０℃であることが好ましく、６０〜１５０℃であることがさらに好ましい。加熱時間は、５分〜２４時間であることが好ましく、５分〜１２時間であることがさらに好ましい。加熱温度や時間がこれらの範囲外であると、改質こんにゃく粉の着色、分解、及び不溶化が生じることがあり、好ましくない。第１加熱処理後、乾燥を行ってもよい。これにより、粉体状の改質こんにゃく粉を得ることができる。 The heating temperature of the first heat treatment is preferably 40 to 150 ° C, and more preferably 60 to 150 ° C. The heating time is preferably 5 minutes to 24 hours, and more preferably 5 minutes to 12 hours. When the heating temperature and time are outside these ranges, the modified konjac powder may be colored, decomposed, and insolubilized, which is not preferable. Drying may be performed after the first heat treatment. Thereby, powdery modified konjac powder can be obtained.
本発明に係る改質こんにゃく粉は、水に分散して分散液とした後に加熱処理又は撹拌処理されるとゲル化する。分散液を加熱処理（以下、第２加熱処理という場合がある。）又は撹拌処理されるとゲル化するようにこんにゃく粉を改質するには、こんにゃく粉に添加するアルカリ溶液の量やｐＨ、アルカリ溶液が添加されたこんにゃく粉含有溶液のｐＨ、及び第１加熱処理の際の加熱温度や加熱時間などを調整すればよい。 The modified konjac powder according to the present invention is gelled when heated or stirred after being dispersed in water to form a dispersion. In order to modify the konjac flour so as to be gelled when the dispersion is subjected to heat treatment (hereinafter also referred to as second heat treatment) or stirring treatment, the amount and pH of the alkaline solution added to the konjac flour, What is necessary is just to adjust the pH of the konjac powder containing solution to which the alkaline solution is added, the heating temperature and the heating time in the first heat treatment, and the like.
分散液のｐＨは、７．１〜１０．０であることが好ましく、７．２〜９．５であることがさらに好ましい。本発明に係る改質こんにゃく粉は、前述のように改質されているので、このような低いｐＨであってもゲル化する。一般的なこんにゃくの製造方法である、こんにゃく粉を水に分散させ、膨潤させた後にアルカリを添加し、さらにその後、加熱処理を行い、ゲル化させる方法では、このような低いｐＨではゲル化しない。分散液のｐＨが前記範囲より低いと、改質こんにゃく粉がゲル化しないでゾル状態となることがあり、高いと改質こんにゃく粉が膨潤しないで粉体状態となることがあり好ましくない。 The pH of the dispersion is preferably 7.1 to 10.0, and more preferably 7.2 to 9.5. Since the modified konjac powder according to the present invention is modified as described above, it gels even at such a low pH. In a general konjac production method, konjac powder is dispersed in water, swollen and then added with alkali, and then subjected to heat treatment to cause gelation, which does not gel at such a low pH. . If the pH of the dispersion is lower than the above range, the modified konjac powder may be in a sol state without gelation, and if it is high, the modified konjac powder may be in a powder state without swelling.
第２加熱処理の加熱温度は４０〜１５０℃であることが好ましく、６０〜１３０℃であることがさらに好ましい。加熱時間は５分〜２４時間とすることができる。改質こんにゃく粉１重量部に対して、３０〜１０００重量部の水に分散させた状態で加熱処理することが好ましい。 The heating temperature of the second heat treatment is preferably 40 to 150 ° C, and more preferably 60 to 130 ° C. The heating time can be 5 minutes to 24 hours. It is preferable to heat-process in the state disperse | distributed to 30-1000 weight part water with respect to 1 weight part of modified | denatured konjac powder.
撹拌処理は通常の撹拌に使用される器具を用いた手撹拌による方法、また、撹拌処理に用いる撹拌機としては、高速撹拌機（ＴＫホモミキサー、バーミックス、及びアイコーミキサーなど）が挙げられる。撹拌速度は、５０〜２００００ｒｐｍであることが好ましく、２００〜１００００ｒｐｍであることがさらに好ましい。撹拌処理は、熱劣化しやすい風味を有する場合やテーブルサイドで用時調整したい場合など、加熱処理ができない場合において特に有効である。 The stirring process is a method by manual stirring using an apparatus used for normal stirring, and examples of the stirrer used for the stirring process include a high-speed stirrer (TK homomixer, bar mix, Aiko mixer, etc.). The stirring speed is preferably 50 to 20000 rpm, and more preferably 200 to 10,000 rpm. The stirring process is particularly effective when heat treatment cannot be performed, for example, when it has a flavor that tends to be thermally deteriorated or when it is desired to adjust at the table side.
分散液が第２加熱処理又は撹拌処理されて得られるゲル化物のｐＨは、１０以下であることが好ましく、８．５以下であることがさらに好ましく、８．０以下であることが特に好ましい。一般的なこんにゃくの製造方法においては、高いｐＨにしないとゲル化しないので、ｐＨ１０以下のゲル化物を得るのは困難である。 The pH of the gelled product obtained by subjecting the dispersion to the second heat treatment or stirring treatment is preferably 10 or less, more preferably 8.5 or less, and particularly preferably 8.0 or less. In a general konjac production method, gelation is not achieved unless the pH is high, and it is difficult to obtain a gelled product having a pH of 10 or less.
本発明に係るゲル化物は、本発明に係る改質こんにゃく粉をゲル化させたものであれば制限されない。例えば、改質こんにゃく粉を水に分散させてその分散液を第２加熱撹拌処理又は撹拌処理してゲル化させたものでもよいし、水に他の成分を加えてゲル化させてもよい。他の成分としては、例えば、酸、アルカリ、水溶性多糖類、糖類、ゲル化剤、果汁、牛乳、及び食塩が挙げられる。酸としては、クエン酸、酢酸、リン酸、フィチン酸、リンゴ酸、乳酸、及びＧＤＬなどが挙げられる。アルカリとしては、炭酸ナトリウム、重曹、水酸化ナトリウム、水酸化カリウム、リン酸２ナトリウム、リン酸３ナトリウム、リン酸２カリウム、及びリン酸３カリウムなどが挙げられる。水溶性多糖類としては、ペクチン、アルギン酸ナトリウム、グアーガム、タラガム、ローカストビーンガム、アラビアガム、タマリンドガム、サイリウム、及びＣＭＣなどが挙げられる。糖類としては、ショ糖、マルトース、デキストリン、果糖、ブドウ糖、乳糖、トレハロース、ソルビトール、エリスリトール、パラチノース、マンニトール、及びキシリトールなどが挙げられる。ゲル化剤としては、カラギーナン、キサンタン、寒天、ジェランガム、ゼラチン、カードラン、及び澱粉などが挙げられる。他の成分を加えてゲル化させることにより、粘弾性や耐熱性などの物理物性や食感の異なったゲル化物を得ることができる。特に、本発明に係る改質こんにゃく粉を用いると、低いｐＨであってもゲル化させることができるので、ゲル化剤等を組み合わせて酸性のゲル化物も製造することができる。 The gelled product according to the present invention is not limited as long as the modified konjac powder according to the present invention is gelled. For example, the modified konjac powder may be dispersed in water and the dispersion may be gelled by second heat stirring treatment or stirring treatment, or may be gelled by adding other components to water. Examples of other components include acids, alkalis, water-soluble polysaccharides, saccharides, gelling agents, fruit juice, milk, and sodium chloride. Examples of the acid include citric acid, acetic acid, phosphoric acid, phytic acid, malic acid, lactic acid, and GDL. Examples of the alkali include sodium carbonate, sodium bicarbonate, sodium hydroxide, potassium hydroxide, disodium phosphate, trisodium phosphate, dipotassium phosphate, and tripotassium phosphate. Examples of water-soluble polysaccharides include pectin, sodium alginate, guar gum, tara gum, locust bean gum, gum arabic, tamarind gum, psyllium, and CMC. Examples of the saccharide include sucrose, maltose, dextrin, fructose, glucose, lactose, trehalose, sorbitol, erythritol, palatinose, mannitol, and xylitol. Examples of the gelling agent include carrageenan, xanthan, agar, gellan gum, gelatin, curdlan, and starch. By adding other components to gelation, gelled products having different physical properties such as viscoelasticity and heat resistance and texture can be obtained. In particular, when the modified konjac powder according to the present invention is used, gelation can be achieved even at a low pH, so that an acidic gelled product can also be produced by combining a gelling agent or the like.
本発明に係る食品としては、例えば、蒲鉾、はんぺん、及びさつま揚げなどの魚肉製品、ゼリー状食品、ゼリー状調味料、ドレッシング、マヨネーズ風調味料、飲料、洋菓子のスポンジ生地、レトルト対応のあんかけ、咀嚼・嚥下食品、ゼリー状経腸栄養剤、ハンバーグ、ミートボール、餃子、カレーパン等の具材（フィリング）、肉まん等の具材、ナタデココ状食品、パン、麺類、焼き菓子、生菓子、及びたれなどが挙げられる。本発明に係る食品に含まれる改質こんにゃく粉は、食品の種類等にもよるが、例えば、０．０１〜１０重量％とすることができる。 Examples of the food according to the present invention include fish products such as salmon, hampen, and sweet potato, jelly-like food, jelly-like seasoning, dressing, mayonnaise-style seasoning, beverage, sponge confectionery for confectionery, retort-resistant sauce, chewing・ Swallowing foods, jelly-like enteral nutrients, hamburger, meatballs, dumplings, curry bread and other ingredients (filling), meat buns and other ingredients, nata de coconut-like foods, bread, noodles, baked goods, fresh confectionery, sauce, etc. Is mentioned. The modified konjac powder contained in the food according to the present invention may be, for example, 0.01 to 10% by weight, depending on the type of food.
次に、本発明に係る改質こんにゃく粉の実施例について説明する。以下、特に説明がない限り、部は重量部を示す。 Next, examples of the modified konjac powder according to the present invention will be described. Hereinafter, unless otherwise specified, parts are parts by weight.
（実施例１乃至６）
まず、こんにゃく精粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）１００部に対して、水酸化ナトリウム０．４部、エタノール１５部、及びイオン交換水１５部からなるアルカリ溶液を添加した。アルカリ溶液の添加後、８５℃で３時間、加熱処理して、実施例１に係る改質こんにゃく粉１を得た。水酸化ナトリウム０．４部の代わりに、それぞれ１．０部、１．２部、１．５部、２．０部、及び２．４部とした以外は同様にして、実施例２乃至６に係る改質こんにゃく粉２乃至６を得た。添加したアルカリ溶液のｐＨ（以下、ｐＨαという）を表１に示す。
(Examples 1 to 6)
First, an alkaline solution consisting of 0.4 parts of sodium hydroxide, 15 parts of ethanol and 15 parts of ion-exchanged water is added to 100 parts of konjac fine powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.). did. After the addition of the alkaline solution, heat treatment was performed at 85 ° C. for 3 hours to obtain modified konjac powder 1 according to Example 1. In the same manner as in Examples 2 to 6, except that 1.0 part, 1.2 part, 1.5 part, 2.0 part and 2.4 part were used instead of 0.4 part of sodium hydroxide, respectively. Modified konjac powders 2 to 6 were obtained. Table 1 shows the pH of the added alkaline solution (hereinafter referred to as pH α).
（実験例１乃至６）
表２に示した３部の改質こんにゃく粉１乃至６をイオン交換水１００部に分散させ、分散液のｐＨを確認した（ｐＨγ）。この分散液を袋に充填して、１時間沸騰水中に入れて実施例１に係るゲル化物を得た。製造したゲル化物のｐＨを確認した（ｐＨδ）。
(Experimental Examples 1 to 6)
Three parts of the modified konjac powder 1 to 6 shown in Table 2 were dispersed in 100 parts of ion-exchanged water, and the pH of the dispersion liquid was confirmed (pH γ). The dispersion was filled in a bag and placed in boiling water for 1 hour to obtain a gelled product according to Example 1. The pH of the produced gelled product was confirmed (pH δ).
ゲル化の評価（＊１）は、次の基準で目視により行った。◎：ゲル化した。○：概ねゲル化した。△：一部ゲル化しなかった。×：ゲル化しなかった。結果を表２に示す。 The gelation evaluation (* 1) was performed visually according to the following criteria. A: Gelled. ○: Almost gelled. Δ: Partial gelation did not occur. X: It did not gel. The results are shown in Table 2.
実験例１乃至６より、本発明に係る改質こんにゃく粉１乃至６は、水に分散させた分散液を加熱処理することによりゲル化させることができることが分かる。 From Experimental Examples 1 to 6, it can be seen that the modified konjac powders 1 to 6 according to the present invention can be gelated by heat-treating the dispersion liquid dispersed in water.
（実験例７）
改質こんにゃく粉３を３部、イオン交換水１００部に分散させ、分散液のｐＨを確認した（ｐＨγ）。この分散液を袋に充填して、１時間沸騰させてゲル化させ、実験例７に係るゲル化物を製造した。製造したゲル化物（ゲル化していないものを含む）のｐＨを確認した（ｐＨδ）。結果を表３に示す。
(Experimental example 7)
3 parts of the modified konjac powder 3 was dispersed in 100 parts of ion-exchanged water, and the pH of the dispersion was confirmed (pH γ). This dispersion was filled in a bag and boiled for 1 hour to gelate, whereby a gelled product according to Experimental Example 7 was produced. The pH of the manufactured gelled product (including the gelled product) was confirmed (pH δ). The results are shown in Table 3.
（比較実験例１）
こんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を３部、水酸化ナトリウム０．０３６部（改質こんにゃく粉３と同量のＮａＯＨ）を含むイオン交換水１００部に分散させ、分散液のｐＨを確認した（ｐＨγ）。この分散液を１時間沸騰させ、ゲル化を試み、比較実験例１に係るゲル化物を製造した。製造したゲル化物（ゲル化していないものを含む）のｐＨを確認した（ｐＨδ）。結果を表３に示す。
(Comparative Experimental Example 1)
Disperse 3 parts konjac flour (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.) in 100 parts ion-exchanged water containing 0.036 parts sodium hydroxide (the same amount of NaOH as modified konjac powder 3). The pH of the dispersion was confirmed (pH γ). This dispersion was boiled for 1 hour to attempt gelation, and a gelled product according to Comparative Experimental Example 1 was produced. The pH of the manufactured gelled product (including the gelled product) was confirmed (pH δ). The results are shown in Table 3.
（比較実験例２）
こんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を３部、イオン交換水１００部に分散させ、分散液のｐＨ（ｐＨγ）が８．２５（実験例７と同じ）となるように水酸化ナトリウムを添加し、１時間沸騰させ、ゲル化を試み、比較実験例２に係るゲル化物を製造した。製造したゲル化物（ゲル化していないものを含む）のｐＨを確認した（ｐＨδ）。また、実験例１と同様にゲル化の評価を行った。結果を表３に示す。
(Comparative Experiment Example 2)
Konjac powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.) is dispersed in 3 parts and 100 parts of ion-exchanged water, and the pH (pHγ) of the dispersion becomes 8.25 (same as Experimental Example 7). Thus, sodium hydroxide was added, and the mixture was boiled for 1 hour to attempt gelation, and a gelled product according to Comparative Experimental Example 2 was produced. The pH of the manufactured gelled product (including the gelled product) was confirmed (pH δ). In addition, gelation was evaluated in the same manner as in Experimental Example 1. The results are shown in Table 3.
実験例７並びに比較実験例１及び２より、本発明に係る改質こんにゃく粉は、水に分散せて加熱処理すればゲル化することが分かる。一方、通常のこんにゃく粉を用いた場合は、ゲル化せず、中性のこんにゃくは得られないことが分かる。 From Experimental Example 7 and Comparative Experimental Examples 1 and 2, it can be seen that the modified konjac powder according to the present invention gels when dispersed in water and heat-treated. On the other hand, when normal konjac powder is used, it turns out that it does not gel and neutral konjac cannot be obtained.
（実験例８）
改質こんにゃく粉３を１部、イオン交換水１００部に分散させ、ハンドミキサー（バーミックス；（株）チェリーテラス製）を用いて３分間激しく撹拌してゲル化を試みた。ゲル化の評価は実験例１と同様に行った。また、得られたゲル化物（撹拌物）を１０倍量のイオン交換水へ入れ、５分間沸騰させ、溶解するか否の保形性を評価した。
(Experimental example 8)
1 part of the modified konjac powder 3 was dispersed in 100 parts of ion-exchanged water, and gelation was attempted by vigorously stirring for 3 minutes using a hand mixer (Barmix; manufactured by Cherry Terrace Co., Ltd.). The gelation was evaluated in the same manner as in Experimental Example 1. Further, the obtained gelled product (stirred product) was put in 10 times the amount of ion-exchanged water, boiled for 5 minutes, and the shape retention property of whether or not to dissolve was evaluated.
ゲル化物の保形性の評価（＊２）は、次の基準で目視により行った。○：溶解しなかった。×：溶解した。結果を表４に示す。 The evaluation of the shape retention of the gelled product (* 2) was made visually by the following criteria. ○: Not dissolved. X: Dissolved. The results are shown in Table 4.
（実験例９）
改質こんにゃく粉３を１部用いる代わりに、２部用いた以外は、実験例８と同様に行った。結果を表４に示す。
(Experimental example 9)
Instead of using 1 part of the modified konjac powder 3, the same procedure as in Experimental Example 8 was performed except that 2 parts were used. The results are shown in Table 4.
（比較実験例３）
改質こんにゃく粉３を用いる代わりに、こんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を用いた以外は、実験例８と同様に行った。結果を表４に示す。
(Comparative Experiment 3)
It carried out similarly to Experimental example 8 except having used the konjac powder (Inagel "Mannan 180"; Ina Food Industry Co., Ltd. product) instead of using the modified konjac powder 3. The results are shown in Table 4.
（比較実験例４）
改質こんにゃく粉３を１部用いる代わりに、こんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を２部用いた以外は実験例８と同様に行った。結果を表４に示す。
(Comparative Experimental Example 4)
Instead of using 1 part of the modified konjac powder 3, it was carried out in the same manner as in Experimental Example 8 except that 2 parts of konjac powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.) were used. The results are shown in Table 4.
実験例８及び９並びに比較実験例３及び４より、本発明に係る改質こんにゃく粉を用いた場合、撹拌によってもゲル化し、水に入れて加熱しても溶解せず、熱不可逆性を有するゲル化物が得られることが分かる。一方、未処理のこんにゃく粉を用いた場合、ゲル化しないことが分かる。 From Experimental Examples 8 and 9 and Comparative Experimental Examples 3 and 4, when the modified konjac powder according to the present invention is used, it is gelled by stirring, does not dissolve even when heated in water, and has thermal irreversibility. It can be seen that a gelled product is obtained. On the other hand, it turns out that it does not gelatinize when untreated konjac powder is used.
（比較実験例５）
特開平１１−６９９４８号に記載の製造方法を用いてゲル化物を製造した。具体的には、こんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を３％でイオン交換水に分散して、膨潤させた後に混練し、弱アルカリ溶液を９％添加し、水溶液のｐＨを確認した（ｐＨγ）。その後、２時間沸騰加熱することにより比較実験例５に係るゲル化物を製造した。なお、弱アルカリ溶液は１０％炭酸ナトリウム溶液にリン酸水素２ナトリウムとクエン酸（１：１混合物）を添加することによりｐＨを８．５に調整したものを用いた。また、製造したゲル化物のｐＨを確認した（ｐＨδ）。
(Comparative Experimental Example 5)
A gelled product was produced using the production method described in JP-A-11-69948. Specifically, konjac powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.) was dispersed in ion exchange water at 3%, swollen and kneaded, and 9% weak alkaline solution was added. The pH of the aqueous solution was confirmed (pH γ). Thereafter, the gelled product according to Comparative Experimental Example 5 was produced by boiling and heating for 2 hours. In addition, the weak alkali solution used what adjusted pH to 8.5 by adding disodium hydrogenphosphate and a citric acid (1: 1 mixture) to a 10% sodium carbonate solution. In addition, the pH of the produced gelled product was confirmed (pH δ).
得られたゲル化物はレオメーター（ＳＵＮ ＲＥＯＭＥＴＥＲ ＣＲ−１００；サンレオテック製）を用いて破断強度（＊３）を測定した。進入速度は２０ｍｍ／分、測定温度は１０℃の条件で行った。結果を表５に示す。 The gelled product obtained was measured for breaking strength (* 3) using a rheometer (SUN REOMETER CR-100; manufactured by San Leotech). The approach speed was 20 mm / min, and the measurement temperature was 10 ° C. The results are shown in Table 5.
（実験例１０）
３部の改質こんにゃく粉３をイオン交換水１００部に分散させ、分散液のｐＨを確認した（ｐＨγ）。その後混練し、袋に充填して８５℃で１時間加熱して、実験例１０に係るゲル化物を製造した。また、製造したゲル化物のｐＨ（ｐＨδ）及び破断強度を比較実験例５と同様に確認した。結果を表５に示す。
(Experimental example 10)
3 parts of the modified konjac powder 3 was dispersed in 100 parts of ion-exchanged water, and the pH of the dispersion was confirmed (pH γ). Thereafter, the mixture was kneaded, filled into a bag, and heated at 85 ° C. for 1 hour to produce a gelled product according to Experimental Example 10. Further, the pH (pHδ) and breaking strength of the produced gelled product were confirmed in the same manner as in Comparative Experimental Example 5. The results are shown in Table 5.
（実験例１１）
３部の改質こんにゃく粉３の代わりに、２．８５部の改質こんにゃく粉３、及びカラギーナン（イナゲルＥ−１５０；伊那食品工業（株）製）０．１５部を用いた以外は、実験例１０と同様に行った。また、製造したゲル化物のｐＨ（ｐＨδ）及び破断強度を比較実験例５と同様に確認した。結果を表５に示す。
(Experimental example 11)
An experiment was conducted except that 2.85 parts of modified konjac powder 3 and 0.15 parts of carrageenan (Inagel E-150; manufactured by Ina Food Industry Co., Ltd.) were used instead of 3 parts of modified konjac powder 3. Performed as in Example 10. Further, the pH (pHδ) and breaking strength of the produced gelled product were confirmed in the same manner as in Comparative Experimental Example 5. The results are shown in Table 5.
実験例１０及び１１並びに比較実験例５より、特開平１１−６９９４８号に記載の製造方法に基づいてゲル化物を製造するとゲル強度が低いことが分かる。実験例１０に係るゲル化物は、本発明に係る改質こんにゃく粉を用いているので、比較実験例５に係るゲル化物よりもゲル強度が高いゲル化物であることが分かる。また、実験例１１より、カラギーナンと併用することでさらにゲル強度を高くすることができることが分かる。 From Experimental Examples 10 and 11 and Comparative Experimental Example 5, it can be seen that the gel strength is low when the gelled product is produced based on the production method described in JP-A-11-69948. Since the gelled product according to Experimental Example 10 uses the modified konjac powder according to the present invention, it can be seen that the gelled product has higher gel strength than the gelled product according to Comparative Experimental Example 5. Moreover, it can be seen from Experimental Example 11 that the gel strength can be further increased by using it together with carrageenan.
（比較実験例６）
特開平１１−６９９４８号に記載の製造方法を用いてこんにゃくを製造した。具体的には、精製こんにゃく粉（「レオレックスＲＳ」；清水化学製）を３％と、ショ糖１５％を粉体混合し、５０％ブドウ果汁にクエン酸を１．５％溶解した溶液に分散して、膨潤させた後に混練し、弱アルカリ溶液を９％添加して、水溶液のｐＨを確認した（ｐＨγ）。その後、２時間沸騰加熱させることにより比較実験例６に係るゲル化物の製造を試みた。なお、弱アルカリ溶液は１０％炭酸ナトリウム溶液にリン酸水素２ナトリウムとクエン酸（１：１混合物）を添加することによりｐＨを８．５に調整したものを用いた。また、製造したゲル化物のｐＨを確認した（ｐＨδ）。さらに、ゲル化の評価を実験例１と同様に行った。結果を表６に示す。
(Comparative Experimental Example 6)
Konjac was produced using the production method described in JP-A-11-69948. Specifically, 3% refined konjac flour ("ROLEX RS"; manufactured by Shimizu Chemical) and 15% sucrose powder are mixed, and a solution of 1.5% citric acid in 50% grape juice is dissolved. After dispersing and swelling, the mixture was kneaded, and 9% of a weak alkaline solution was added to check the pH of the aqueous solution (pH γ). Then, manufacture of the gelled material which concerns on the comparative experiment example 6 was tried by making it boil-heat for 2 hours. In addition, the weak alkali solution used what adjusted pH to 8.5 by adding disodium hydrogenphosphate and a citric acid (1: 1 mixture) to a 10% sodium carbonate solution. In addition, the pH of the produced gelled product was confirmed (pH δ). Further, gelation was evaluated in the same manner as in Experimental Example 1. The results are shown in Table 6.
（実験例１２）
２．８５部の改質こんにゃく粉３とカラギーナン（イナゲルＥ−１５０；伊那食品工業（株）製）０．１５部をショ糖１５部と一緒に粉体混合し、５０％ブドウ果汁にクエン酸を０．２％溶解した溶液８２部に分散させ、分散液のｐＨを確認した（ｐＨγ）。その後混練し、袋に充填して８５℃で１時間加熱して、実施例１２に係るゲル化物を製造した。また、製造したゲル化物のｐＨを確認した（ｐＨδ）。さらに、ゲル化の評価を実験例１と同様に行った。結果を表６に示す。
(Experimental example 12)
2.85 parts of modified konjac powder 3 and carrageenan (Inagel E-150; manufactured by Ina Food Industry Co., Ltd.) 0.15 parts are mixed with 15 parts of sucrose, and 50% grape juice is citric acid. Was dispersed in 82 parts of a solution in which 0.2% was dissolved, and the pH of the dispersion was confirmed (pH γ). Thereafter, the mixture was kneaded, filled into a bag, and heated at 85 ° C. for 1 hour to produce a gelled product according to Example 12. In addition, the pH of the produced gelled product was confirmed (pH δ). Further, gelation was evaluated in the same manner as in Experimental Example 1. The results are shown in Table 6.
比較実験例６より、特開平１１−６９９４８号に係る製造方法に基づいてゲル化物の製造を試みると、酸性条件下ではゾルのままでゲル化するものは製造できないことが分かる。一方、実験例１２においては、本発明に係る改質こんにゃく粉を用いているので、酸性条件下でもしっかりとしたゲル化物を製造できることが分かる。このゲル化物は、水に入れた後に沸騰５分間、加熱処理をしても溶解することは無く、熱不可逆性を有するゲル化物であった。 From Comparative Experimental Example 6, it can be seen that, when an attempt is made to produce a gelled product based on the production method according to Japanese Patent Application Laid-Open No. 11-69948, it is not possible to produce a gel that remains as a sol under acidic conditions. On the other hand, in Experimental Example 12, since the modified konjac powder according to the present invention is used, it can be seen that a firm gelled product can be produced even under acidic conditions. This gelled product was a gelled product having thermal irreversibility without dissolving even when heated for 5 minutes after boiling in water.
（実施例７乃至９、比較例１）
こんにゃく精粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）１００部に、水酸化ナトリウム０．６部、エタノール１８０部、及び水２７０部からなるアルカリ溶液を添加した。アルカリ溶液が添加された混合液のｐＨ（ｐＨβ）を測定した。アルカリ溶液の添加後、８０℃で１時間、加熱処理した後に、ろ過し、８５℃にてろ過物を乾燥させ、実施例７に係る改質こんにゃく粉７を得た。水酸化ナトリウム０．６部の代わりに、それぞれ０．９部、及び１．２部とした以外は同様にして、実施例８及び９に係る改質こんにゃく粉８及び９を得た。さらに水酸化ナトリウムを添加しない以外は同様にして、比較例１に係る改質こんにゃく粉１０を得た。前記アルカリ溶液のｐＨ（ｐＨα）を表７に示す。
(Examples 7 to 9, Comparative Example 1)
An alkaline solution consisting of 0.6 parts of sodium hydroxide, 180 parts of ethanol and 270 parts of water was added to 100 parts of konjac fine powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.). The pH (pHβ) of the mixed solution to which the alkaline solution was added was measured. After addition of the alkaline solution, heat treatment was performed at 80 ° C. for 1 hour, followed by filtration and drying of the filtrate at 85 ° C. to obtain modified konjac powder 7 according to Example 7. Modified konjac powders 8 and 9 according to Examples 8 and 9 were obtained in the same manner except that 0.9 parts and 1.2 parts were used instead of 0.6 parts of sodium hydroxide, respectively. Further, modified konjac powder 10 according to Comparative Example 1 was obtained in the same manner except that sodium hydroxide was not added. Table 7 shows the pH (pHα) of the alkaline solution.
（実験例１３乃至１５、比較実験例７）
表８に示した改質こんにゃく粉３部をイオン交換水１００部に分散させ、分散液のｐＨを確認した（ｐＨγ）。この水溶液を袋に充填して、８５℃で１時間加熱処理してゲル化物の製造を試みた。ゲル化の評価は実験例１と同様に行った。結果を表８に示す。
(Experimental Examples 13 to 15, Comparative Experimental Example 7)
3 parts of the modified konjac powder shown in Table 8 was dispersed in 100 parts of ion-exchanged water, and the pH of the dispersion was confirmed (pH γ). This aqueous solution was filled in a bag and heat-treated at 85 ° C. for 1 hour to try to produce a gelled product. The gelation was evaluated in the same manner as in Experimental Example 1. The results are shown in Table 8.
実験例１３乃至１５及び比較実験例７より、アルカリ溶液とともに加熱処理して改質こんにゃく粉を製造しないと、中性でゲル化するこんにゃくを製造できないことが分かる。 From Experimental Examples 13 to 15 and Comparative Experimental Example 7, it can be seen that neutral and gelled konjac cannot be produced unless heat-treated with an alkaline solution to produce modified konjac powder.
（実施例１０乃至１８）
こんにゃく精粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）１００部に水酸化ナトリウム１．２部、エタノール１５部、及びイオン交換水１５部からなるアルカリ溶液を添加した。アルカリ溶液の添加後、１２０℃で５分間、加熱処理することで実施例１０に係る改質こんにゃく粉１１を得た。表９に示す加熱処理条件とした以外は改質こんにゃく粉１１と同様にして、実施例１１乃至１８に係る改質こんにゃく粉１２乃至１９を得た。
(Examples 10 to 18)
An alkaline solution consisting of 1.2 parts of sodium hydroxide, 15 parts of ethanol, and 15 parts of ion-exchanged water was added to 100 parts of konjac fine powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.). After the addition of the alkaline solution, a modified konjac powder 11 according to Example 10 was obtained by heat treatment at 120 ° C. for 5 minutes. Modified konjac powders 12 to 19 according to Examples 11 to 18 were obtained in the same manner as the modified konjac powder 11 except that the heat treatment conditions shown in Table 9 were used.
（実験例１６乃至２４）
表１０に示した改質こんにゃく粉３部をイオン交換水１００部に分散させ、分散液のｐＨを確認した（ｐＨγ）。この分散液を袋に充填して、１時間沸騰させてゲル化を試み、製造したゲル化物のｐＨを確認した（ｐＨδ）。得られたゲル化物はレオメーター（ＳＵＮ ＲＥＯＭＥＴＥＲ ＣＲ−１００；サンレオテック製）を用いて破断強度（＊３）を測定した。進入速度は２０ｍｍ／分、測定温度は１０℃の条件で行った。結果を表１０に示す。
(Experimental Examples 16 to 24)
3 parts of the modified konjac powder shown in Table 10 was dispersed in 100 parts of ion-exchanged water, and the pH of the dispersion liquid was confirmed (pH γ). The dispersion was filled in a bag and boiled for 1 hour to attempt gelation, and the pH of the produced gelled product was confirmed (pH δ). The gelled product obtained was measured for breaking strength (* 3) using a rheometer (SUN REOMETER CR-100; manufactured by San Leotech). The approach speed was 20 mm / min, and the measurement temperature was 10 ° C. The results are shown in Table 10.
実験例１６乃至２４より、種々の加熱処理条件により改質こんにゃく粉を製造しても、高いゲル強度を有するゲル化物が得られることが分かる。 From Experimental Examples 16 to 24, it can be seen that even if modified konjac powder is produced under various heat treatment conditions, a gelled product having high gel strength can be obtained.
（実験例２５）
３部の改質こんにゃく粉３を２０℃のイオン交換水１００部に分散し、スリーワンモーターを用いて５０ｒｐｍで５分間撹拌して実験例２６に係るゲル化物を得た。これを４℃で１晩静置後、ゲル化の状態（＊４）を目視により測定した。評価は、次のように行った。◎：強くゲル化している。○：ゲル化している。△：弱く保形している。×：ゲル化していない。結果を表１１に示す。
(Experimental example 25)
3 parts of the modified konjac powder 3 was dispersed in 100 parts of ion-exchanged water at 20 ° C. and stirred at 50 rpm for 5 minutes using a three-one motor to obtain a gelled product according to Experimental Example 26. This was allowed to stand at 4 ° C. overnight, and then the gelation state (* 4) was measured visually. Evaluation was performed as follows. A: Strongly gelled. ○: Gelled. Δ: weakly retained. X: Not gelled. The results are shown in Table 11.
（実験例２６及び２７）
スリーワンモーターを用いて５０ｒｐｍで撹拌する代わりに、２００ｒｐｍ及び６００ｒｐｍでそれぞれ撹拌する以外は、実験例２５と同様にして、実験例２６及び２７に係るゲル化物を得て、同様にゲルの状態を測定した。結果を表１１に示す。
(Experimental examples 26 and 27)
Instead of stirring at 50 rpm using a three-one motor, gelled products according to Experimental Examples 26 and 27 were obtained in the same manner as in Experimental Example 25 except that stirring was performed at 200 rpm and 600 rpm, respectively, and the gel state was measured in the same manner. did. The results are shown in Table 11.
（比較実験例８乃至１０）
改質こんにゃく粉１１の代わりに、こんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を用いた以外は実験例２５乃至２７と同様にして、比較実験例８乃至１０に係るゲル化物を得て、同様にゲルの状態を測定した。結果を表１１に示す。
(Comparative Experimental Examples 8 to 10)
Gels according to comparative experimental examples 8 to 10 in the same manner as in experimental examples 25 to 27 except that konjac powder (Inagel "Mannan 180"; manufactured by Ina Food Industry Co., Ltd.) was used instead of the modified konjac powder 11. The compound was obtained and the gel state was measured in the same manner. The results are shown in Table 11.
実験例２５乃至２７及び比較実験例８乃至１０より、本発明に係る改質こんにゃく粉を用いると、加熱処理しなくても撹拌処理のみでゲル化させることができることが分かる。 From Experimental Examples 25 to 27 and Comparative Experimental Examples 8 to 10, it can be seen that when the modified konjac powder according to the present invention is used, gelation can be achieved only by stirring treatment without heat treatment.
（実験例２８）
３部の改質こんにゃく粉３を２０℃のイオン交換水１００部に分散し、スリーワンモーターを用いて５０ｒｐｍで５分間撹拌し、８５℃で１時間加熱処理して実験例２８に係るゲル化物を得た。これを４℃で１晩静置後、ゲル化の状態（＊４）を実験例２５と同様に測定した。結果を表１２に示す。
(Experimental example 28)
3 parts of the modified konjac powder 3 is dispersed in 100 parts of ion-exchanged water at 20 ° C., stirred for 5 minutes at 50 rpm using a three-one motor, and heat-treated at 85 ° C. for 1 hour to obtain a gelled product according to Experimental Example 28. Obtained. After allowing this to stand at 4 ° C. overnight, the gelation state (* 4) was measured in the same manner as in Experimental Example 25. The results are shown in Table 12.
（実験例２９及び３０）
スリーワンモーターを用いて５０ｒｐｍで撹拌する代わりに、２００ｒｐｍ及び６００ｒｐｍでそれぞれ撹拌する以外は、実験例２８と同様にして、実験例２９及び３０に係るゲル化物を得て、同様にゲルの状態を測定した。結果を表１２に示す。
(Experimental Examples 29 and 30)
Instead of stirring at 50 rpm using a three-one motor, gelled products according to Experimental Examples 29 and 30 were obtained in the same manner as in Experimental Example 28 except that stirring was performed at 200 rpm and 600 rpm, respectively, and the gel state was measured in the same manner. did. The results are shown in Table 12.
（比較実験例１１乃至１３）
改質こんにゃく粉３の代わりに、こんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を用いた以外は実験例２８乃至３０と同様にして、比較実験例１１乃至１３に係るゲル化物を得て、同様にゲルの状態を測定した。結果を表１２に示す。
(Comparative Experiment Examples 11 to 13)
Gels according to Comparative Experimental Examples 11 to 13 are the same as Experimental Examples 28 to 30, except that konjac powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.) is used instead of the modified konjac powder 3. The compound was obtained and the gel state was measured in the same manner. The results are shown in Table 12.
実験例２８乃至３０及び比較実験例１１乃至１３より、本発明に係る改質こんにゃく粉を用いると、撹拌処理及び加熱処理でゲル化させることができることが分かる。 From Experimental Examples 28 to 30 and Comparative Experimental Examples 11 to 13, it can be seen that when the modified konjac powder according to the present invention is used, gelation can be achieved by stirring treatment and heat treatment.
（実験例３１）
３部の改質こんにゃく粉３を２０℃のイオン交換水１００部に分散し、ＴＫホモミキサーを用いて２０００ｒｐｍで５分間撹拌し、８５℃で１時間加熱処理して実験例３１に係るゲル化物を得た。これを４℃で１晩静置後、レオメーター（ＳＵＮ ＲＥＯＭＥＴＥＲ ＣＲ−１００；サンレオテック製）を用いて破断強度（＊３）を測定した。進入速度は２０ｍｍ／分、測定温度は１０℃の条件で行った。結果を表１３に示す。
(Experimental example 31)
3 parts of modified konjac powder 3 is dispersed in 100 parts of ion-exchanged water at 20 ° C., stirred for 5 minutes at 2000 rpm using a TK homomixer, and heat-treated at 85 ° C. for 1 hour to obtain a gelled product according to Experimental Example 31 Got. After standing at 4 ° C. overnight, the breaking strength (* 3) was measured using a rheometer (SUN REOMETER CR-100; manufactured by San Leotech). The approach speed was 20 mm / min, and the measurement temperature was 10 ° C. The results are shown in Table 13.
（実験例３２及び３３）
２０００ｒｐｍで撹拌する代わりに、それぞれ５０００ｒｐｍ及び１００００ｒｐｍで撹拌した以外は実験例３１と同様にして、実験例３２及び３３に係るゲル化物を得て、同様にゲルの破断強度を測定した。結果を表１３に示す。
(Experimental examples 32 and 33)
Instead of stirring at 2000 rpm, gelled products according to Experimental Examples 32 and 33 were obtained in the same manner as in Experimental Example 31 except that stirring was performed at 5000 rpm and 10,000 rpm, respectively, and the breaking strength of the gel was measured in the same manner. The results are shown in Table 13.
実験例３１乃至３３より、本発明に係る改質こんにゃく粉を用いると、加熱処理しなくても撹拌処理のみでゲル化させることができることが分かる。 From Experimental Examples 31 to 33, it can be seen that when the modified konjac powder according to the present invention is used, gelation can be achieved only by stirring treatment without heat treatment.
（実験例３４）
こんにゃく精粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）１００部に、水酸化ナトリウム１．２部、及び水４０部のアルカリ溶液をままこにならぬように留意しながら噴霧した。アルカリ溶液の噴霧後は、粉体状態であった。このアルカリ化こんにゃく精粉を、水分を１２％に調整するために送風乾燥（Ｈｏｔ Ａｉｒ Ｒａｐｉｄ Ｄｒｙｉｎｇ Ｏｖｅｎ，Ｓｏｙｏｋａｚｅ；ＩＳＵＺＵ社製）させ、その後、密閉状態にて８５℃で２時間、加熱処理し改質こんにゃく粉２０を得た。
(Experimental example 34)
An alkaline solution of 1.2 parts of sodium hydroxide and 40 parts of water was sprayed on 100 parts of konjac fine powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.), taking care not to leave it untouched. . After spraying the alkaline solution, it was in a powder state. This alkalinized konjac fine powder was blown and dried (Hot Air Rapid Drying Oven, Soyokaze; manufactured by ISUZU) to adjust the water content to 12%, and then heat-treated at 85 ° C. for 2 hours in a sealed state. Quality konjac powder 20 was obtained.
３部の改質こんにゃく粉２０をイオン交換水１００部に分散させ、分散液のｐＨを確認した（ｐＨγ）。この水溶液を袋に充填して、８５℃で１時間加熱処理してゲル化物の製造を試みた。ゲル化の評価は実験例１と同様に行った。結果は、ｐＨγ＝８．７６、ゲル化：◎であった。実験例３４より、貧溶媒を使用せずに、こんにゃく粉に少量のアルカリ溶液を噴霧しても、改質こんにゃく粉を作製できることが分かる。 3 parts of the modified konjac powder 20 was dispersed in 100 parts of ion-exchanged water, and the pH of the dispersion was confirmed (pH γ). This aqueous solution was filled in a bag and heat-treated at 85 ° C. for 1 hour to try to produce a gelled product. The gelation was evaluated in the same manner as in Experimental Example 1. The results were pH γ = 8.76 and gelation: A. From Experimental Example 34, it can be seen that the modified konjac powder can be produced even if a small amount of alkaline solution is sprayed onto the konjac powder without using a poor solvent.
（実験例３５）ナタデココ状食品
２部の改質こんにゃく粉３をイオン交換水１００部に分散させ混練後、袋に充填して８５℃で１時間加熱して、ゲル化物を製造した。このこんにゃくを１ｃｍ角の立方体にカットした後に、０．３％クエン酸、０．２％クエン酸ナトリウム、１５％ショ糖のシロップとともに袋へ充填し、８５℃で３０分間ボイル殺菌を行った。この袋を−２０℃の冷凍庫にて１晩冷凍し、翌日、解凍し、実験例３５に係るナタデココ状食品を得た。このナタデココ状食品の食感は特異で、弾力のある繊維質のようであり、ナタデココに似たものであった。
(Experimental example 35) Nata de coconut-like food 2 parts of modified konjac powder 3 was dispersed in 100 parts of ion-exchanged water, kneaded, filled into a bag, and heated at 85 ° C. for 1 hour to produce a gelled product. The konjac was cut into 1 cm square cubes, filled into a bag together with syrup of 0.3% citric acid, 0.2% sodium citrate, and 15% sucrose, and boil sterilized at 85 ° C. for 30 minutes. The bag was frozen overnight in a −20 ° C. freezer and thawed the next day to obtain a nata deco food according to Experimental Example 35. The texture of this Nata de Coco-like food was peculiar and seemed to be elastic fiber, similar to Nata de Coco.
（実験例３６）ナタデココ状食品
改質こんにゃく粉３の代わりに、改質こんにゃく粉２０を用いた以外は実験例３５と同様にして、実験例３６に係るナタデココ状食品を得た。このナタデココ状食品の食感は特異で、弾力のある繊維質のようであり、ナタデココに似たものであった。
(Experimental example 36) Nata de coconut-like food Nata de coconut-like food according to Experimental example 36 was obtained in the same manner as in Experimental example 35 except that modified konjac flour 20 was used instead of modified konjac flour 3. The texture of this Nata de Coco-like food was peculiar and seemed to be elastic fiber, similar to Nata de Coco.
（実験例３７）ゼリー状食品
２部の改質こんにゃく粉３をイオン交換水１００部に分散させ混練後、袋に充填して８５℃で１時間加熱して、ゲル化物を製造した。このゲル化物を１ｃｍ角の立方体にカットした後に、０．５％寒天（伊那寒天Ｓ−７；伊那食品工業（株）製）、１５％ショ糖、０．３％クエン酸、０．２％クエン酸ナトリウムを加熱溶解した溶液へ投入し、ゼリー容器へ充填後、８５℃で３０分間殺菌を行った。これを冷却して実験例３７に係るゼリー状食品を得た。このゼリー状食品の周りは瑞々しいゼリーで、中に弾力のあるこんにゃくゼリーを有したものとなった。
(Experimental example 37) Jelly-like food 2 parts of modified konjac powder 3 was dispersed in 100 parts of ion-exchanged water, kneaded, filled into a bag, and heated at 85 ° C for 1 hour to produce a gelled product. After this gelled product is cut into a 1 cm square cube, 0.5% agar (Inagar A-7, manufactured by Ina Food Industry Co., Ltd.), 15% sucrose, 0.3% citric acid, 0.2% The solution was added to a solution in which sodium citrate was dissolved by heating, filled into a jelly container, and sterilized at 85 ° C. for 30 minutes. This was cooled to obtain a jelly-like food according to Experimental Example 37. Around this jelly-like food, it was refreshing jelly, and it had elastic konjac jelly inside.
（実験例３８）ゼリー状食品
改質こんにゃく粉３の代わりに、改質こんにゃく粉２０を用いた以外は実験例３７と同様にして、実験例３８に係るゼリー状食品を得た。このゼリー状食品の周りは瑞々しいゼリーで、中に弾力のあるこんにゃくゼリーを有したものとなった。
(Experimental Example 38) Jelly-like Food A jelly-like food according to Experimental Example 38 was obtained in the same manner as in Experimental Example 37 except that modified konjac powder 20 was used instead of modified konjac powder 3. Around this jelly-like food, it was refreshing jelly, and it had elastic konjac jelly inside.
（実験例３９、比較実験例１４）牛乳ゲル化物
１部の改質こんにゃく粉３、１５部のグラニュー糖、及び０．６部のリンゴ酸を粉体混合させたものを１００部の牛乳（４℃）に分散し、５分後に、粘調な実験例３９に係る牛乳ゲル化物を得た。改質こんにゃく粉３の代わりに、こんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を用いた以外は実験例３９と同様にして、比較実験例１４に係る牛乳ゾル化物を得た。比較実験例１４に係る牛乳ゾル化物は糊状感が強いのに対して、実験例３９に係る牛乳ゲル化物はさっぱりとした食感に仕上がった。
(Experimental Example 39, Comparative Experimental Example 14) Milk Gelation Product 1 part of modified konjac powder 3, 15 parts of granulated sugar, and 0.6 part of malic acid powder mixed with 100 parts of milk (4 And after 5 minutes, a milk gelled product according to Experimental Example 39 was obtained. A milk sol product according to Comparative Experimental Example 14 is obtained in the same manner as in Experimental Example 39 except that konjac powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.) is used instead of the modified konjac powder 3. It was. The milk solubilized product according to Comparative Experimental Example 14 had a strong pasty feeling, while the milk gelled product according to Experimental Example 39 finished with a refreshing texture.
（実験例４０）ヨーグルト状食品
実験例３９に係る牛乳ゲル化物をバーミックス；チェリーテラス製を用いて３分間、撹拌して実験例４０に係るヨーグルト状食品を得た。実験例４０に係るヨーグルト状食品は滑らかで、保形性も有していた。
(Experimental example 40) Yogurt-like food The milk gelled product according to Experimental Example 39 was stirred for 3 minutes using a bar mix; made by Cherry Terrace, to obtain a yogurt-like food according to Experimental Example 40. The yogurt-like food according to Experimental Example 40 was smooth and had shape retention.
（実験例４１乃至４７）蒲鉾
改質こんにゃく粉３、７、又は２０を水に膨潤させ、そこにすり身及び氷水を添加して、フードミキサー（ブラウン マルチクイック プロファッショナル；プロクター・アンド・ギャンブル・ジャパン社製）で１分間擂潰した。さらに、それに食塩及び調味料を添加して、フードミキサー（同上）で１分間擂潰した。その後、容器に充填し、４℃で１晩坐らせた。その後、８５℃で６０分間蒸すことによって実験例４１乃至４７に係る蒲鉾を得た。それぞれに用いられた原料及び配合比（質量％）は、表１４に示す。実験例４１乃至４７に係る蒲鉾は、いずれもつるっとした新食感の蒲鉾であった。
(Experimental Examples 41 to 47) 蒲 鉾 The modified konjac powder 3, 7, or 20 is swollen in water, and surimi and ice water are added thereto, and a food mixer (Brown Multi-Quick Professional; Procter & Gamble. (Made in Japan) and crushed for 1 minute. Furthermore, salt and a seasoning were added to it, and it crushed for 1 minute with the food mixer (same as the above). The container was then filled and allowed to sit overnight at 4 ° C. Thereafter, steaming according to Experimental Examples 41 to 47 was obtained by steaming at 85 ° C. for 60 minutes. Table 14 shows the raw materials and blending ratios (mass%) used for each. The candy according to Experimental Examples 41 to 47 was addictive with a new texture.
（実験例４８乃至５３）包餡機対応こんにゃく
改質こんにゃく粉３、７、又は２０を水に膨潤させ、フードミキサー（ブラウン マルチクイック プロファッショナル；プロクター・アンド・ギャンブル・ジャパン社製）で１分間撹拌した。その後、包餡機（火星人ＣＮ５００；レオン自動機株式会社製）にて団子状に成型し、０．１５％水酸化カルシウム溶液に２時間浸漬して、最後に８５℃で６０分加熱することにより実験例４８乃至５３に係る包餡機対応こんにゃくを得た。それぞれに用いられた原料及び配合比（質量％）は、表１５に示す。なお、キサンタンは、ＣＰケルコ製、カードランは、武田キリン食品製のものを用いた。実験例４８乃至５３に係る包餡機対応こんにゃくは、いずれも成型性及び食感の優れた包餡機対応こんにゃくであった。
(Experimental Examples 48 to 53) Konjac-compatible konjac Modified konjac powder 3, 7, or 20 is swollen in water and 1 is added with a food mixer (Brown Multi-Quick Professional; Procter & Gamble Japan). Stir for minutes. After that, it is formed into a dumpling shape with a baling machine (Martian CN500; manufactured by Leon Automatic Co., Ltd.), immersed in a 0.15% calcium hydroxide solution for 2 hours, and finally heated at 85 ° C. for 60 minutes. As a result, konjac for hampers according to Experimental Examples 48 to 53 was obtained. Table 15 shows the raw materials and mixing ratios (mass%) used for each. Xanthan was made by CP Kelco, and curdlan was made by Takeda Kirin Foods. All the konjacs for wrapping machines according to Experimental Examples 48 to 53 were konjacs for wrapping machines having excellent moldability and texture.
（実験例５４乃至６２）低カロリーソーセージ
改質こんにゃく粉１、３、７、又は２０を水に膨潤させ、フードミキサー（ブラウン マルチクイック プロファッショナル；プロクター・アンド・ギャンブル・ジャパン社製）で３０秒間撹拌した。その後、表１６に記載の残りの原料をそこに混合し、さらにフードミキサー（同上）で撹拌した。その後、ケーシングに充填し、７０℃で３０分間加熱して実験例５４乃至６２に係る低カロリーソーセージを得た。それぞれに用いられた原料及び配合量（ｇ）は、表１６に示す。実験例５４乃至６２に係る低カロリーソーセージは、いずれも保型性、食感、及びドリップに優れていた。
(Experimental Examples 54 to 62) Low-calorie sausage The modified konjac powder 1, 3, 7, or 20 is swollen in water, and 30 by a food mixer (Brown Multi-Quick Professional; manufactured by Procter & Gamble Japan) Stir for 2 seconds. Thereafter, the remaining raw materials shown in Table 16 were mixed therewith and further stirred with a food mixer (same as above). Then, it filled in the casing and heated for 30 minutes at 70 degreeC, and obtained the low calorie sausage which concerns on Experimental example 54 thru | or 62. The raw materials and blending amounts (g) used for each are shown in Table 16. All of the low-calorie sausages according to Experimental Examples 54 to 62 were excellent in shape retention, texture, and drip.
（実験例６２乃至６７）ゼリー状調味料
水に改質こんにゃく粉１及びキサンタンガム（ケルトロール；ＣＰケルコ社製）を添加し分散させた。これに残りの成分を加え、市販の泡立器（ホテイ印）を使用して２分間撹拌し実験例６２乃至６７に係るゼリー状調味料を５００ｍＬビーカーに３００ｇ得た。それぞれに用いられた原料及び配合量（％）は、表１７に示す。
(Experimental Examples 62 to 67) Jelly-like seasonings Modified konjac powder 1 and xanthan gum (Celtrol: CP Kelco) were added and dispersed in water. The remaining components were added thereto, and the mixture was stirred for 2 minutes using a commercially available whisk (hotei sign) to obtain 300 g of a jelly-like seasoning according to Experimental Examples 62 to 67 in a 500 mL beaker. Table 17 shows the raw materials and the amount (%) used for each.
（比較実験例１５乃至２１）ゼリー状調味料
改質こんにゃく粉１の代わりに、こんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を使用、またはキサンタンガムを単独で使用した以外は実験例６２乃至６７と同様にして、比較実験例１５乃至２１に係るゼリー状調味料を５００ｍＬビーカーに３００ｇ得た。それぞれに用いられた原料及び配合量（％）は、表１８に示す。
(Comparative Experimental Examples 15 to 21) Jelly-like seasoning Instead of using the modified konjac flour 1, konjac flour (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.) was used, or xanthan gum was used alone. In the same manner as in Experimental Examples 62 to 67, 300 g of the jelly-like seasoning according to Comparative Experimental Examples 15 to 21 was obtained in a 500 mL beaker. Table 18 shows the raw materials and the amount (%) used for each.
撹拌終了後２０℃で１０分間放置し、放置後のゲル形成性とゲル強度、粘弾性、及び離水を測定した。耐熱性は１２１℃で２０分間殺菌しゲルの状態を調べ殺菌後もゲルを形成しているものを○とした。 After the stirring, the mixture was allowed to stand at 20 ° C. for 10 minutes, and the gel forming property, gel strength, viscoelasticity, and water separation after the standing were measured. The heat resistance was sterilized at 121 ° C. for 20 minutes and the gel state was examined.
ゲル形成性の評価は、次の基準で目視にて観察し○、×で示した。○：ゲルを形成している。×：ゲルを形成していない。 The evaluation of gel formation was visually observed according to the following criteria and indicated by ○ and ×. ○: A gel is formed. X: No gel is formed.
ゲル強度（ｇ／ｃｍ２）の評価は、ゲルを形成したものについて、作製したゲルの強度をテクスチャーアナライザー（英弘精機社製，測定温度；２０℃、プランジャー断面積；１ｃｍ２の円柱状、進入速度；２０ｍｍ／分）を用いて測定し、ゲルが破壊した時点の強度をゲル強度とした。 The gel strength (g / cm 2 ) was evaluated by using a texture analyzer (produced by Eiko Seiki Co., Ltd., measurement temperature: 20 ° C., plunger cross-sectional area: 1 cm 2 cylindrical shape) The speed at which the gel broke was defined as the gel strength.
離水の評価は、ゲルを形成したものについて、作製した組成物の離水をビーカーに注ぎ入れ重量を測ることにより離水量（ｇ）を測定した。 For the evaluation of water separation, the amount of water separation (g) was measured by pouring the water separation of the prepared composition into a beaker and measuring the weight.
粘弾性の評価は、ゲルを形成したものについて、破断歪を測定することにより求めた。破断歪はゲル強度測定において、破断した時点における歪を式（破断歪＝破断したときのプランジャーの進入距離（ｍｍ）／ゲル高さ（ｍｍ））により求めた。これらの結果を表１９及び２０に示す。 The evaluation of viscoelasticity was obtained by measuring the breaking strain of the gel formed. The strain at break was determined by the formula (break strain = plunger approach distance (mm) / gel height (mm)) at the time of break in gel strength measurement. These results are shown in Tables 19 and 20.
実験例６２乃至６７及び比較実験例１５乃至２１より、改質こんにゃく粉を使用すると用時調整ができるゼリー状調味料を作製することができたが、通常のこんにゃく粉を使用してもゲル化せずゼリー状調味料を作製することはできなかったことが分かる。また、改質こんにゃく粉とキサンタンガムを併用することにより粘弾性のあるゲルを作製することができた。 From Experimental Examples 62 to 67 and Comparative Experimental Examples 15 to 21, it was possible to produce a jelly-like seasoning that could be adjusted at the time of use when modified konjac flour was used, but gelation was also achieved using ordinary konjac flour. It turns out that a jelly-like seasoning could not be produced without it. Moreover, the viscoelastic gel was able to be produced by using the modified konjac powder and xanthan gum in combination.
（実験例６８乃至７１）ゼリー状ドレッシング
水に改質こんにゃく粉３及水溶性カラギナン（（Ｎａ−κタイプ）：ＭＶ−１０１；ＭＲＣポリサッカライド社製）を添加し分散させた。これに残りの成分を加え、市販の泡立器（Ｍｕｌｔｉ ｑｕｉｃｋ Ｐｒｏｆｅｓｓｉｏｎａｌ ＭＲ ５５５５ Ｍ ＣＡ、泡立て器 目盛６；ＢＲＡＵＮ社製）を使用して２分間撹拌し実験例６８乃至７１に係るゼリー状ドレッシングを５００ｍＬビーカーに３００ｇ得た。それぞれに用いられた原料及び配合量（％）は、表２１に示す。
(Experimental examples 68 to 71) Jelly dressing Modified konjac powder 3 and water-soluble carrageenan ((Na-κ type): MV-101; manufactured by MRC Polysaccharide) were added and dispersed in water. The remaining ingredients were added to this, and the mixture was stirred for 2 minutes using a commercially available foamer (Multi quick Professional MR 5555 M CA, whisk scale 6; manufactured by BRAUN). 300 g was obtained in a 500 mL beaker. Table 21 shows the raw materials and the amount (%) used for each.
（比較実験例２２乃至２５）ゼリー状ドレッシング
改質こんにゃく粉３の代わりにこんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を使用、またはキサンタンガムを単独で使用した以外は実験例６８乃至７１と同様にして、比較実験例２２乃至２５に係るゼリー状ドレッシングを５００ｍＬビーカーに３００ｇ得た。それぞれに用いられた原料及び配合量（％）は、表２１に示す。
(Comparative Experimental Examples 22 to 25) Jelly dressing Experimental examples except that konjac powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.) was used instead of modified konjac powder 3, or xanthan gum was used alone. In the same manner as in 68 to 71, 300 g of a jelly dressing according to Comparative Experimental Examples 22 to 25 was obtained in a 500 mL beaker. Table 21 shows the raw materials and the amount (%) used for each.
実験例６２乃至６７及び比較実験例１５乃至２１と同様にしてゲル形成性とゲル強度、粘弾性、及び離水を測定した。結果を表２２に示す。 In the same manner as in Experimental Examples 62 to 67 and Comparative Experimental Examples 15 to 21, gel formability, gel strength, viscoelasticity, and water separation were measured. The results are shown in Table 22.
実験例６８乃至７１及び比較実験例２２乃至２５より、改質こんにゃく粉を使用すると用時調整ができるゼリー状ドレッシングを作製することができたが、通常のこんにゃく粉を使用してもゼリー状にならず糊状感のあるドレッシングとしては適さない食感であった。また、Ｎａ−κタイプのカラギナンを併用することにより離水が少なく粘弾性のあるゲルを作製することができた。 From Experimental Examples 68 to 71 and Comparative Experimental Examples 22 to 25, it was possible to produce a jelly-like dressing that could be adjusted at the time of use when modified konjac flour was used. In other words, the texture was not suitable for a dressing with a pasty feeling. Moreover, a gel with little water separation and viscoelasticity could be produced by using Na-κ type carrageenan in combination.
（実験例７２、比較実験例２６）マヨネーズ風調味料
水に改質こんにゃく粉４及びタマリンドガム（グリロイド３Ｓ；大日本住友製薬社製）を添加し分散させた。これに残りの成分を加え、市販の泡立器（Ｍｕｌｔｉ ｑｕｉｃｋ Ｐｒｏｆｅｓｓｉｏｎａｌ ＭＲ ５５５５ Ｍ ＣＡ、泡立て器 目盛６；チェリーテラス社製）を使用して２分間撹拌し実験例７２に係るマヨネーズ風調味料を３００ｇ得た。改質こんにゃく粉４の代わりにこんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を使用した以外は実験例７２と同様にして、比較実験例２６に係るマヨネーズ風調味料を３００ｇ得た。それぞれに用いられた原料及び配合量（重量％）は、表２３に示す。なお、キサンタンガムは、ケルトロール（ＣＰケルコ社製）を用いた。
(Experimental example 72, comparative experimental example 26) Mayonnaise-like seasoning Modified konjac powder 4 and tamarind gum (Glyroid 3S; manufactured by Dainippon Sumitomo Pharma Co., Ltd.) were added and dispersed in water. The remaining ingredients are added to this, and the mixture is stirred for 2 minutes using a commercially available frothing device (Multi quick Professional MR 5555 M CA, whisk scale 6; manufactured by Cherry Terrace Co., Ltd.). 300 g was obtained. 300 g of mayonnaise-like seasoning according to Comparative Example 26 is used in the same manner as in Experimental Example 72 except that konjac powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.) is used instead of the modified konjac powder 4. Obtained. Table 23 shows the raw materials and blending amounts (% by weight) used for each. As xanthan gum, Celtrol (CP Kelco) was used.
実験例６２乃至６７及び比較実験例１５乃至２１と同様にしてゲル形成性とゲル強度、粘弾性、及び離水を測定した。結果を表２４に示す。 In the same manner as in Experimental Examples 62 to 67 and Comparative Experimental Examples 15 to 21, gel formability, gel strength, viscoelasticity, and water separation were measured. The results are shown in Table 24.
実験例７２及び比較実験例２６より、改質こんにゃく粉を使用すると用時調整ができるマヨネーズ風調味料を作製することができたが、通常のこんにゃく粉を使用した場合はゼリー状にならず糊状感があり、マヨネーズ風調味料としては適さない食感であった。 From Experimental Example 72 and Comparative Experimental Example 26, it was possible to produce a mayonnaise-style seasoning that could be adjusted at the time of use when modified konjac flour was used, but when ordinary konjac flour was used, it did not become a jelly-like paste. It had a texture and was not suitable as a mayonnaise-style seasoning.
（実験例７３、比較実験例２７）ゼリー状飲料
水に改質こんにゃく粉４及びアラビアガム（アラビアガムＡ；伊那食品工業（株）製）を添加し分散させた。これに残りの成分を加え、市販の泡立器（チェリーテラス社製、バーミックス）を使用して２分間撹拌し実験例７３に係るゼリー状飲料を５００ｇ得た。改質こんにゃく粉４の代わりにこんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を使用した以外は実験例７３と同様にして、比較実験例２７に係るゼリー状飲料を５００ｇ得た。それぞれに用いられた原料及び配合量（重量％）は、表２５に示す。なお、エリスリトールは、三菱化学フーズ社製のものを用いた。
(Experimental example 73, comparative experimental example 27) Jelly-like drink Modified konjac powder 4 and gum arabic (Gum arabic gum A; manufactured by Ina Food Industry Co., Ltd.) were added and dispersed in water. The remaining components were added thereto, and the mixture was stirred for 2 minutes using a commercially available whisk (made by Cherry Terrace, Barmix) to obtain 500 g of a jelly-like beverage according to Experimental Example 73. 500 g of a jelly-like beverage according to Comparative Experimental Example 27 was obtained in the same manner as in Experimental Example 73 except that konjac powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.) was used instead of the modified konjac powder 4. It was. Table 25 shows the raw materials and the amount (% by weight) used for each. Erythritol used was manufactured by Mitsubishi Chemical Foods.
評価は目視でゲル化を確認した。また９０℃、２０分殺菌して冷却した後のゲル化状態も確認した。また１０人のパネラーで飲み心地を調べ次の基準で示す評価の合計点で示した。非常に良好：３点、良好：２点、糊状感があり飲みにくい：１点。結果を表２６に示す。 Evaluation confirmed the gelatinization visually. Further, the gelled state after sterilization at 90 ° C. for 20 minutes and cooling was also confirmed. In addition, the drinking comfort of 10 panelists was examined and indicated by the total score of the following criteria. Very good: 3 points, good: 2 points, sticky and hard to drink: 1 point. The results are shown in Table 26.
実験例７３及び比較実験例２７より、改質こんにゃく粉を使用すると、耐熱性があり且つ飲み心地のよいゼリー状飲料を作製することができた。通常のこんにゃく粉を使用した場合は糊状感のある飲料となった。 From Experimental Example 73 and Comparative Experimental Example 27, when the modified konjac powder was used, a jelly-like beverage having heat resistance and good drinking comfort could be produced. When normal konjac flour was used, the beverage had a pasty feeling.
（実験例７４及び７５、比較実験例２８及び２９）バターロールパン
小麦粉（強力粉「カメリア」；日清製粉社製）、上白糖、食塩、脱脂粉乳（明治乳業社製）、ドライイースト（オリエンタル酵母工業社製）などの粉類に対し、配合中の１／３〜半量の水と全卵に改質こんにゃく粉５、またはこんにゃく粉を分散させたものを加え、さらに残りの水を加えてドウミキサー（キッチンマシーン．シェフクラシックＫＭ４０００；愛工舎製作所製）にて低速３分、無塩バターを加えて中速１２分、更に高速５分で混捏した。捏ね上げ温度は２８℃であった。捏ね上げ生地を５０分発酵させた後ガス抜きをした。得られた生地を重量５０ｇに分割し、丸め成型を行い、２０分のベンチタイムをとった後、３８℃、湿度８５％で４０〜６０分間発酵させた。その後、１９０℃のバッチ式オーブンで２０分焼成した。それぞれに用いられた原料及び配合量（ｇ）は、表２７に示す。なお、タラガムは、タラガムＡ（伊那食品工業（株）製）を用いた。
(Experimental examples 74 and 75, Comparative experimental examples 28 and 29) Butter roll bread flour (strong powder “Camelia”; manufactured by Nisshin Flour Milling Co., Ltd.), upper white sugar, salt, skim milk powder (produced by Meiji Dairies), dry yeast (Oriental Yeast Industry) To the flour, etc., add 1/3 to half of the blended water and whole egg with modified konjac powder 5 or konjac flour dispersed, and then add the remaining water to the dough mixer (Kitchen Machine. Chef Classic KM4000; manufactured by Aikosha Seisakusho Co., Ltd.) 3 minutes at low speed, 12 minutes of medium speed with unsalted butter, and 5 minutes at high speed. The kneading temperature was 28 ° C. The kneaded dough was fermented for 50 minutes and then degassed. The obtained dough was divided into 50 g in weight, rounded and molded, and after taking a bench time of 20 minutes, it was fermented at 38 ° C. and a humidity of 85% for 40 to 60 minutes. Then, it baked for 20 minutes in 190 degreeC batch type oven. Table 27 shows the raw materials and the amount (g) used for each. The tara gum A used was tara gum A (manufactured by Ina Food Industry Co., Ltd.).
生地作製時の作業性と焼成時のだれの確認、および焼成後のパンについて５人のパネラーによる食感の官能試験を行った。食感の官能検査は、５人のパネラーの食感評価の得点の合計で示し、食感評価は、次の基準で行った。弾力があり且つ歯切れが良い：５点、ややべたつきがある：３点、べたつきがある：１点。また菜種法によりパン体積を測定した。結果を表２８に示す。 The workability at the time of dough preparation, the confirmation of who during baking, and the sensory test of the texture of the bread after baking by five panelists were conducted. The sensory test of the texture was shown by the total score of the texture evaluation of five panelists, and the texture evaluation was performed according to the following criteria. Elastic and crisp: 5 points, slightly sticky: 3 points, sticky: 1 point. The bread volume was measured by the rapeseed method. The results are shown in Table 28.
実験例７４及び７５並びに比較実験例２８及び２９より、実験例７４及び７５のバターロールは、比較実験例２８及び２９に比べ、作業性も良く、だれずに焼成出来、ボリュームが得られた。また食感も歯切れが良く良好なものとなった。 From the experimental examples 74 and 75 and the comparative experimental examples 28 and 29, the butter rolls of the experimental examples 74 and 75 were better in workability than the comparative experimental examples 28 and 29, and could be baked without any problem, and a volume was obtained. In addition, the texture was crisp and good.
（実験例７６、比較実験例３０乃至３２）米粉食パン
米粉（ル・マロニエ；日の本穀粉社製）、グルテン（Ａ−グルＧ；グリコ栄養食品社製）、イースト、上白糖、脱脂粉乳、食塩などの粉類に対し、配合中の１／３〜半量の水に改質こんにゃく粉６、こんにゃく粉を分散させたものを加え、さらに残りの水を加えてドウミキサーにて低速３分、中速４分、無塩バターを加えて低速３分、更に中速５分で混捏した。捏ね上げ温度は２８℃であった。捏ね上げ生地を５０分発酵させた。得られた生地を分割し、２０分のベンチタイムをとった後、３８℃、湿度８５％で４０〜６０分間発酵させた。その後、１９０℃のバッチ式オーブンで２０分焼成した。それぞれに用いられた原料及び配合量（ｇ）は、表２９に示す。
(Experimental Example 76, Comparative Experimental Examples 30 to 32) Rice flour bread Rice flour (Le Maronier; manufactured by Hinohon Flour Co., Ltd.), Gluten (A-Glu G; Glico Nutrition Foods Co., Ltd.), yeast, sucrose, skim milk For salt and other powders, add modified konjac powder 6 and konjac powder dispersed in 1/3 to half of the amount of water in the blend, and then add the remaining water to the dough mixer for 3 minutes at low speed. It was mixed for 4 minutes at medium speed, unsalted butter, 3 minutes at low speed, and 5 minutes at medium speed. The kneading temperature was 28 ° C. The kneaded dough was fermented for 50 minutes. The obtained dough was divided and a bench time of 20 minutes was taken, followed by fermentation at 38 ° C. and a humidity of 85% for 40 to 60 minutes. Then, it baked for 20 minutes in 190 degreeC batch type oven. Table 29 shows the raw materials and the amount (g) used for each.
生地作製時の作業性と焼成時のだれの確認、および焼成後のパンについて５人のパネラーによる食感の官能試験を行った。食感の官能検査は、５人のパネラーの食感評価の得点の合計で示し、食感評価は、次の基準で行った。弾力があり且つ歯切れが良い：５点、ややべたつきがある：３点、べたつきがある：１点。また菜種法によりパン体積を測定した。結果を表３０に示す。 The workability at the time of dough preparation, the confirmation of who during baking, and the sensory test of the texture of the bread after baking by five panelists were conducted. The sensory test of the texture was shown by the total score of the texture evaluation of five panelists, and the texture evaluation was performed according to the following criteria. Elastic and crisp: 5 points, slightly sticky: 3 points, sticky: 1 point. The bread volume was measured by the rapeseed method. The results are shown in Table 30.
実験例７６及び比較実験例３０乃至３２より、実験例７６の米粉食パンは、比較実験例３０乃至３２に比べ、作業性も良く、だれずに焼成出来、ボリュームが得られた。また食感も歯切れが良く良好なものとなり、４日後の食感も良好であった。 From Experimental Example 76 and Comparative Experimental Examples 30 to 32, the rice flour bread of Experimental Example 76 had better workability compared to Comparative Experimental Examples 30 to 32, and could be baked without any problem, resulting in a volume. Also, the texture was crisp and good, and the texture after 4 days was also good.
（実験例７７及び７８、比較実験例３３及び３４）カレーパンのフィリング
水の中に小麦粉、改質こんにゃく粉３、こんにゃく粉、キサンタンガムを分散させ加熱した。いったん火を止めてからカレールウ（とろけるカレー；エスビー食品社製）を入れ、充分に溶かし再び弱火で煮込んだ。これを一般的なカレーパン用生地に包み込み、パン粉をまぶした後ホイロに移した。油の温度を１８０℃に調整して、生地の表を下にして３〜４分かけて表裏きつね色に仕上げた。それぞれに用いられた原料及び配合量（ｇ）は、表３１に示す。
(Experimental Examples 77 and 78, Comparative Experimental Examples 33 and 34) Curing Pan Filling Wheat flour, modified konjac flour 3, konjac flour and xanthan gum were dispersed in water and heated. Once the fire was stopped, curry roux (melted curry; manufactured by SBB Foods) was added, melted sufficiently, and simmered on low heat again. This was wrapped in a typical dough for curry bread, spread with bread crumbs, and then transferred to a proofer. The temperature of the oil was adjusted to 180 ° C., and the front and back sides were finished in 3 to 4 minutes with the surface of the dough facing down. The raw materials and blending amounts (g) used for each are shown in Table 31.
５人のパネラーによるカレーパンのフィリング食感の官能試験を焼成直後と１日経過したものについて行った。また経時的なフィリングからのパン生地への水分移行を目視にて観察した。食感の官能検査は５人のパネラーにより行い、食感評価の得点の合計で示した。食感評価は、次の基準で行った。糊状感が無くカレーの風味が良い：５点、やや糊状感ありカレーの風味が弱い：３点、糊状感がありカレーの風味が弱い：１点。結果を表３２に示す。 A sensory test on the filling texture of curry bread by five panelists was conducted immediately after baking and after 1 day. Moreover, the water | moisture content transfer to bread dough from filling over time was observed visually. The sensory test of the texture was performed by five panelists, and the total score of the texture evaluation was shown. The texture evaluation was performed according to the following criteria. There is no pasty feeling and the curry flavor is good: 5 points, slightly pasty feeling curry flavor is weak: 3 points, pasty feeling and curry flavor is weak: 1 point. The results are shown in Table 32.
実験例７７及び７８並びに比較実験例３３及び３４より、実験例７７及び７８のフィリングは食感も良く、パン生地への水分移行も観察されなかったが、比較実験例３３及び３４のフィリングは糊状感があり風味も悪くパン生地への水分移行があった。 From Experimental Examples 77 and 78 and Comparative Experimental Examples 33 and 34, the filling of Experimental Examples 77 and 78 had a good texture and no moisture transfer to the bread dough was observed, but the filling of Comparative Experimental Examples 33 and 34 was pasty. There was a feeling and the taste was bad, and there was moisture transfer to the dough.
（実験例７９乃至８２、比較実験例３５乃至３６）介護食、ミキサー食
こんにゃく精粉（イナゲル「マンナン１００」；伊那食品工業（株）製）１００部に、水酸化ナトリウム１．２部、及び水４０部のアルカリ溶液をままこにならぬように留意しながら霧吹き器で噴霧した。アルカリ溶液の噴霧後は、粉体状態であった。このアルカリ化こんにゃく精粉を、水分を１２％に調整するために送風乾燥（Ｈｏｔ Ａｉｒ Ｒａｐｉｄ Ｄｒｙｉｎｇ Ｏｖｅｎ，Ｓｏｙｏｋａｚｅ；ＩＳＵＺＵ社製）させ、その後、密閉状態にて６５℃で１時間、加熱処理し改質こんにゃく粉２１を得た。
(Experimental Examples 79 to 82, Comparative Experimental Examples 35 to 36) Nursing care food, mixer food Konjac fine powder (Inagel “Mannan 100”; manufactured by Ina Food Industry Co., Ltd.), 1.2 parts of sodium hydroxide, and 40 parts of water was sprayed with a sprayer while taking care not to leave the alkaline solution. After spraying the alkaline solution, it was in a powder state. This alkalinized konjac fine powder was blown and dried (Hot Air Rapid Drying Oven, Soyokaze; manufactured by ISUZU) to adjust the water content to 12%, and then heat-treated at 65 ° C. for 1 hour in a sealed state. Quality konjac powder 21 was obtained.
６０℃の５部粥および３部粥をそれぞれ各１０００ｇ用意し、これに改質こんにゃく粉２１を５ｇ、または７．５ｇ添加し、軽くかき混ぜ分散した後に、バーミックス（チェリーテラス社製）を用いて１分間撹拌した。これを直径３０ｍｍ高さ１５ｍｍの円柱形の容器に充填し、冷蔵庫（４℃）にて１時間冷却した後に７０℃の恒温槽に１時間入れ、実験例７９乃至８２に係る粥を得た。改質こんにゃく粉２１を添加しないこと以外は同様にして、比較実験例３５及び３６に係る粥を得た。 Prepare 1000g each of 5 parts rice cake and 3 parts rice cake at 60 ° C, add 5g or 7.5g of modified konjac flour 21 to this, lightly stir and disperse, then use bar mix (manufactured by Cherry Terrace) And stirred for 1 minute. This was filled into a cylindrical container having a diameter of 30 mm and a height of 15 mm, cooled in a refrigerator (4 ° C.) for 1 hour, and then placed in a thermostatic bath at 70 ° C. for 1 hour, to obtain the bags according to Experimental Examples 79 to 82. The soot according to Comparative Experimental Examples 35 and 36 was obtained in the same manner except that the modified konjac powder 21 was not added.
物性の測定法は厚生労働省の「えん下困難者用食品の規格基準」に準じて行った。即ち、レオメーター（ＣＯＭＰＡＣ−１００；サン科学社製）を使用し、測定速度１０ｍｍ／秒、進入深度１０ｍｍ、プランジャーφ２０ｍｍの円柱状で２回反復の圧縮試験を行った。結果を表３３に示す。 The physical properties were measured according to the Ministry of Health, Labor and Welfare's “Standards for Foods for People with Difficulty in Swallowing”. That is, using a rheometer (COMPAC-100; manufactured by Sun Kagaku Co., Ltd.), a compression test was repeated twice in a cylindrical shape with a measurement speed of 10 mm / second, an penetration depth of 10 mm, and a plunger φ20 mm. The results are shown in Table 33.
厚生労働省の規格基準における許可基準IIは硬さ１０００〜１５０００（Ｎ／ｍ２）、付着性＜１０００（Ｊ／ｍ３）、凝集性０．２〜０．９であり、改質こんにゃく粉２１を加えた実験例７９乃至８２はミキサー粥はこれらをすべて満たしていたが、改質こんにゃく粉２１を添加しない比較実験例３５及び３６はこれらをすべて満たさずえん下困難者用食品として不適であった。 Permitted standards II in the Ministry of Health, Labor and Welfare's standards are hardness 1000-15000 (N / m 2 ), adhesion <1000 (J / m 3 ), cohesion 0.2-0.9, and modified konjac powder 21 In Experimental Examples 79 to 82 to which No. 7 was added, all of these were satisfied with the mixer bowl, but Comparative Experimental Examples 35 and 36 to which the modified konjac flour 21 was not added did not satisfy all of these and were not suitable as foods for people with difficulty in swallowing. It was.
（実験例８３乃至８６、比較実験例３７及び３８）介護食、ミキサー食
こんにゃく精粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）１００部に、水酸化ナトリウム１．２部、及び水４０部のアルカリ溶液をままこにならぬように留意しながら噴霧した。アルカリ溶液の噴霧後は、粉体状態であった。このアルカリ化こんにゃく精粉を、水分を１２％に調整するために送風乾燥（Ｈｏｔ Ａｉｒ Ｒａｐｉｄ Ｄｒｙｉｎｇ Ｏｖｅｎ，Ｓｏｙｏｋａｚｅ；ＩＳＵＺＵ社製）させ、その後、密閉状態にて６５℃で１時間、加熱処理し改質こんにゃく粉２２を得た。
(Experimental Examples 83 to 86, Comparative Experimental Examples 37 and 38) Nursing food, mixer food Konjac fine powder (Inagel "Mannan 180"; manufactured by Ina Food Industry Co., Ltd.), 1.2 parts of sodium hydroxide, and 40 parts of water was sprayed with care so as not to leave the alkali solution. After spraying the alkaline solution, it was in a powder state. This alkalinized konjac fine powder was blown and dried (Hot Air Rapid Drying Oven, Soyokaze; manufactured by ISUZU) to adjust the water content to 12%, and then heat-treated at 65 ° C. for 1 hour in a sealed state. Quality konjac powder 22 was obtained.
６０℃の５部粥、３部粥１０００ｇにこの改質こんにゃく粉２２を５ｇ、または７．５ｇ添加し、軽くかき混ぜ分散した後に、バーミックス（チェリーテラス製）を用いて１分間シェアをかけながら混合した。これを直径３０ｍｍ高さ１５ｍｍの円柱形の容器に充填し、冷蔵庫にて１時間冷却した。その後に７０℃の恒温槽に１時間入れ実験例８３乃至８６に係る粥を得た。改質こんにゃく粉２２を添加しないこと以外は同様にして、比較実験例３５及び３６に係る粥を得た。 Add 5 g or 7.5 g of this modified konjac flour 22 to 1000 g of 5 parts cocoon and 3 parts cocoon at 60 ° C., stir and disperse lightly, and then share for 1 minute using Barmix (Cherry Terrace) Mixed. This was filled into a cylindrical container having a diameter of 30 mm and a height of 15 mm, and cooled in a refrigerator for 1 hour. Thereafter, it was placed in a constant temperature bath at 70 ° C. for 1 hour to obtain the soot according to Experimental Examples 83 to 86. The soot according to Comparative Experimental Examples 35 and 36 was obtained in the same manner except that the modified konjac powder 22 was not added.
物性の測定法は厚生労働省の「えんげ困難者用食品の規格基準」に準じて行った。即ち、測定速度１０ｍｍ／秒、進入深度１０ｍｍ、プランジャーφ２０ｍｍ、２回反復の圧縮試験を行った。結果を表３４に示す。 The physical properties were measured in accordance with the Ministry of Health, Labor and Welfare's “Standards for Foods for People with Difficulties”. That is, the measurement speed was 10 mm / second, the penetration depth was 10 mm, the plunger was 20 mm, and the compression test was repeated twice. The results are shown in Table 34.
厚生労働省の規格基準における許可基準IIは硬さ１０００〜１５０００（Ｎ／ｍ２）、付着性＜１０００（Ｊ／ｍ３）、凝集性０．２〜０．９であり、改質こんにゃく粉２２を加えた実験例８３乃至８６はミキサー粥はこれらをすべて満たしていたが、改質こんにゃく粉２２を添加しない比較実験例３７及び３８はこれらをすべて満たさずえん下困難者用食品として不適であった。 Permitted standards II in the Ministry of Health, Labor and Welfare standards are hardness 1000-15000 (N / m 2 ), adhesion <1000 (J / m 3 ), cohesion 0.2-0.9, and modified konjac flour 22 In Experimental Examples 83 to 86, to which No. 6 was added, all of these were satisfied with the mixer bowl, but Comparative Experimental Examples 37 and 38 in which the modified konjac flour 22 was not added did not satisfy all of these and were not suitable as foods for persons with difficulty in swallowing. It was.
（実験例８７及び８８、比較実験例３９）ハンバーグ
合挽き肉５００ｇに改質こんにゃく粉２１を２ｇ分散し、これに氷水１９０ｇを加え、フードミキサー（プロクター・アンド・ギャンブル・ジャパン社製、商品名：ブラウン マルチクイック プロファッショナル）を用いてミキシングを行った。これにソテーした玉ねぎ２００ｇ、卵白６０ｇ、食塩３ｇ、コンソメ８ｇ、パン粉３０ｇ、ナツメグ１ｇ、ブラックペッパー１．５ｇ、粒状大豆タンパク１０ｇを加え、更にミキシングし、得られたものを成型した。成型後、２５０℃で６分３０秒間焼成を行い、実験例８７に係るハンバーグ１を得た。
(Experimental Examples 87 and 88, Comparative Experimental Example 39) Hamburg 2 g of modified konjac flour 21 was dispersed in 500 g of ground minced meat, 190 g of ice water was added thereto, and a food mixer (manufactured by Procter & Gamble Japan, trade name: Brown multi-quick professional) was used for mixing. To this was added 200 g of sauteed onion, 60 g of egg white, 3 g of salt, 8 g of consomme, 30 g of bread crumbs, 1 g of nutmeg, 1.5 g of black pepper and 10 g of granular soybean protein, and further mixed, and the resulting product was molded. After molding, baking was performed at 250 ° C. for 6 minutes and 30 seconds to obtain a hamburger 1 according to Experimental Example 87.
合挽き肉５００ｇに水１９０ｇに改質こんにゃく粉２１を２ｇ分散し、予め膨潤させた後に加え、フードミキサー（プロクター・アンド・ギャンブル・ジャパン社製、商品名：ブラウン マルチクイック プロファッショナル）を用いてミキシングを行った。これにソテーした玉ねぎ２００ｇ、卵白６０ｇ、食塩３ｇ、コンソメ８ｇ、パン粉３０ｇ、ナツメグ１ｇ、ブラックペッパー１．５ｇ、粒状大豆タンパク１０ｇを加え、更にミキシングし、得られたものを成型した。成型後、２５０℃で６分３０秒間焼成を行い、実験例８８に係るハンバーグ２を得た。 2 g of modified konjac flour 21 is dispersed in 500 g of ground meat in 190 g of water, swollen in advance, and added using a food mixer (trade name: Brown Multi-Quick Professional) manufactured by Procter & Gamble Japan. Mixing was done. To this was added 200 g of sauteed onion, 60 g of egg white, 3 g of salt, 8 g of consomme, 30 g of bread crumbs, 1 g of nutmeg, 1.5 g of black pepper and 10 g of granular soybean protein, and further mixed, and the resulting product was molded. After molding, baking was performed at 250 ° C. for 6 minutes and 30 seconds to obtain hamburger 2 according to Experimental Example 88.
改質こんにゃく粉２１を添加しないこと以外は同様にして、比較実験例３９に係るハンバーグ３を得た。 A hamburger 3 according to Comparative Experimental Example 39 was obtained in the same manner except that the modified konjac powder 21 was not added.
実験例８７及び８８並びに比較実験例３９について、評価は歩留まりを確認することで行った。歩留まりは焼成後の重量を焼成前の重量で割った百分率で示した。比較実験例３９に係るハンバーグ３の歩留まりは７４％であるのに対して、実験例８７に係るハンバーグ１は８１％、実験例８８に係るハンバーグ２は８３％と歩留まりが向上した。また食感的にも実験例８７及び８８のほうがジューシー感があり美味しいものであった。 For Experimental Examples 87 and 88 and Comparative Experimental Example 39, the evaluation was performed by confirming the yield. The yield was expressed as a percentage obtained by dividing the weight after firing by the weight before firing. The yield of the hamburger 3 according to the comparative experimental example 39 was 74%, whereas the hamburger 1 according to the experimental example 87 was 81%, and the hamburger 2 according to the experimental example 88 was 83%. In terms of texture, Experimental Examples 87 and 88 were more juicy and more delicious.
（実験例８９及び９０、比較実験例４０）ミートボール
鳥挽き肉１０００ｇに改質こんにゃく粉２１を４ｇまぶし、これに玉ねぎ２５０ｇ、パン粉１００ｇ、食塩２ｇ、砂糖１０ｇ、醤油１５ｇ、生姜５ｇ、酢５ｇを加え、フードミキサー（ブラウン マルチクイック プロファッショナル；プロクター・アンド・ギャンブル・ジャパン社製）を用いてミキシングを３０秒間行った。得られたものを１５ｇずつ成型し１７０℃３０秒間油で揚げた。油調後、団子３個を醤油６０ｇ、砂糖６０ｇ、ケチャップ６０ｇ、水３２０ｇのたれと一緒に充填して８５℃で４０分間ボイル殺菌を行い、実験例８９に係るミートボール１を得た。
(Experimental Examples 89 and 90, Comparative Experimental Example 40) Meatballs 4 g of modified konjac flour 21 is sprinkled on 1000 g of ground chicken meat, 250 g of onion, 100 g of breadcrumbs, 2 g of salt, 10 g of sugar, 15 g of soy sauce, 5 g of ginger and 5 g of vinegar. In addition, mixing was performed for 30 seconds using a food mixer (Brown Multi-Quick Professional; manufactured by Procter & Gamble Japan). The obtained ones were molded 15 g at a time and fried in oil at 170 ° C. for 30 seconds. After the oil preparation, 3 dumplings were filled with a sauce of 60 g of soy sauce, 60 g of sugar, 60 g of ketchup and 320 g of water and sterilized by boiling at 85 ° C. for 40 minutes to obtain a meatball 1 according to Experimental Example 89.
鳥挽き肉１０００ｇに改質こんにゃく粉２１を４ｇまぶし、更に水２００ｇを混合した。これに玉ねぎ２５０ｇ、パン粉１００ｇ、食塩２ｇ、砂糖１０ｇ、醤油１５ｇ、生姜５ｇ、酢５ｇを加え、フードミキサー（ブラウン マルチクイック プロファッショナル；プロクター・アンド・ギャンブル・ジャパン社製）を用いてミキシングを３０秒間行った。得られたものを１５ｇずつ成型し１７０℃３０秒間油で揚げた。油調後、団子３個を醤油６０ｇ、砂糖６０ｇ、ケチャップ６０ｇ、水３２０ｇのたれと一緒に充填して８５℃で４０分間ボイル殺菌を行い、実験例９０に係るミートボール２を得た。 4 g of modified konjac flour 21 was applied to 1000 g of ground chicken meat, and 200 g of water was further mixed. Add 250g of onion, 100g of bread crumbs, 2g of salt, 10g of sugar, 15g of soy sauce, 5g of ginger and 5g of vinegar, and mix using a food mixer (Brown Multi-Quick Professional; Procter & Gamble Japan). For 30 seconds. The obtained ones were molded 15 g at a time and fried in oil at 170 ° C. for 30 seconds. After the oil preparation, 3 dumplings were filled with a sauce of 60 g of soy sauce, 60 g of sugar, 60 g of ketchup, and 320 g of water, and boil sterilized at 85 ° C. for 40 minutes to obtain a meatball 2 according to Experimental Example 90.
改質こんにゃく粉２１を添加しないこと以外は同様にして、比較実験例４０に係るミートボール３を得た。即ち、鳥挽き肉１０００ｇに玉ねぎ２５０ｇ、パン粉１００ｇ、食塩２ｇ、砂糖１０ｇ、醤油１５ｇ、生姜５ｇ、酢５ｇを加え、フードミキサー（ブラウン マルチクイック プロファッショナル；プロクター・アンド・ギャンブル・ジャパン社製）を用いてミキシングを３０秒間行った。得られたものを１５ｇずつ成型し１７０℃３０秒間油で揚げた。油調後、団子３個を醤油６０ｇ、砂糖６０ｇ、ケチャップ６０ｇ、水３２０ｇのたれと一緒に充填して８５℃で４０分間ボイル殺菌を行い、比較実験例４０に係るミートボール３を得た。 A meatball 3 according to Comparative Experimental Example 40 was obtained in the same manner except that the modified konjac powder 21 was not added. That is, add 1000g of minced meat with 250g onion, 100g bread crumb, 2g salt, 10g sugar, 15g soy sauce, 5g ginger, 5g vinegar, and add a food mixer (Brown Multi-Quick Professional; Procter & Gamble Japan). And mixing for 30 seconds. The obtained ones were molded 15 g at a time and fried in oil at 170 ° C. for 30 seconds. After the oil preparation, 3 dumplings were filled together with a sauce of 60 g of soy sauce, 60 g of sugar, 60 g of ketchup, and 320 g of water, and boiled at 85 ° C. for 40 minutes to obtain meatballs 3 according to Comparative Experimental Example 40.
評価として柔らかさとジューシー感をパネラー２０名による官能検査により行った。官能検査は、各被験者の判定した結果を平均したもので示し、判定は、次の基準で行った。１：非常に不良。２：不良。３：普通。４：良好。５：非常に良好。また、歩留まりはボイル殺菌後の重量を油調前の重量で割った百分率で示した。結果を表３５に示す。 As evaluation, softness and juicy feeling were conducted by sensory inspection by 20 panelists. The sensory test is shown by averaging the results determined by each subject, and the determination was made according to the following criteria. 1: Very bad. 2: Defect. 3: Normal. 4: Good. 5: Very good. Yield was expressed as a percentage obtained by dividing the weight after boil sterilization by the weight before oil preparation. The results are shown in Table 35.
実験例８９及び９０並びに比較実験例４０より、改質こんにゃく粉を使用した実験例８９及び９０は柔らかさとジューシー感に優れており美味しいという評価であった。 From Experimental Examples 89 and 90 and Comparative Experimental Example 40, Experimental Examples 89 and 90 using the modified konjac flour were evaluated as having excellent softness and juiciness and being delicious.
（実験例９１、比較実験例４１）餃子
中華だしのもと１ｇを水１０００ｇに溶解した後に改質こんにゃく粉２１を７ｇ分散し、良く撹拌した。これに残りの素材をよく混ぜ合わせ、得られたものを餃子の具として餃子の皮に包み成型した。成型後、焼成を行い、実験例９１に係る餃子１を得た。改質こんにゃく粉２１を除いた添加しないこと以外は実験例９１と同様にして比較実験例４１に係る餃子２を得た。それぞれに用いられた原料及び配合量（ｇ）は、表３６に示す。
(Experimental Example 91, Comparative Experimental Example 41) Gyoza After 1 g of Chinese soup stock was dissolved in 1000 g of water, 7 g of modified konjac flour 21 was dispersed and stirred well. The remaining ingredients were mixed well with this, and the resulting product was wrapped in gyoza skin as a gyoza ingredient. After molding, firing was performed to obtain dumplings 1 according to Experimental Example 91. A dumpling 2 according to Comparative Experimental Example 41 was obtained in the same manner as in Experimental Example 91 except that the modified konjac powder 21 was not added. Table 36 shows the raw materials and the amount (g) used for each.
実験例９１及び比較実験例４１より、実験例９１に係る餃子１はジューシーな餃子を作製出来たのに対して、比較実験例４１に係る餃子２は、具の水分が多すぎて皮がふやけてしまった。これにより餃子どうしが付着してしまったり、持ち上げる際に皮が破れて具が出てしまった。 From Experimental Example 91 and Comparative Experimental Example 41, Dumpling 1 according to Experimental Example 91 was able to produce a juicy dumpling, whereas Dumpling 2 according to Comparative Experimental Example 41 was too moist and moistened. I have. As a result, the dumplings adhered to each other, and when they were lifted, the skin broke and the ingredients came out.
（実験例９２乃至９７）ゼリー
２０℃の水１０００ｇに食塩を１０ｇ又は５０ｇを溶解した溶液に、改質こんにゃく粉２２を１．５ｇとキサンタンガム（イナゲルＶ−１０Ｔ；伊那食品工業社製）３．５ｇを混合した粉体を家庭用泡立器を使用して手で撹拌分散した。これを容器に注ぎ、冷蔵庫で１時間静置し実験例９２乃至９７に係るゼリーを得た。得られたゼリーをレオメーター（ＳＵＮ ＲＥＯＭＥＴＥＲ ＣＲ−１００；サンレオテック製）を用いて破断強度を測定した。進入速度は２０ｍｍ／分、測定温度は１０℃の条件で行った。結果を表３７に示す。
(Experimental examples 92 to 97) Jelly 1.5 g of modified konjac flour 22 and xanthan gum (Inagel V-10T; manufactured by Ina Food Industry Co., Ltd.) in a solution of 10 g or 50 g of sodium chloride in 1000 g of water at 20 ° C. The powder mixed with 5 g was stirred and dispersed by hand using a household foamer. This was poured into a container and allowed to stand in a refrigerator for 1 hour to obtain jelly according to Experimental Examples 92 to 97. The breaking strength of the obtained jelly was measured using a rheometer (SUN REOMETER CR-100; manufactured by San Leotech). The approach speed was 20 mm / min, and the measurement temperature was 10 ° C. The results are shown in Table 37.
実験例９２乃至９７より、食塩を含有した場合においても家庭用泡立器（マドラー）を使用してゲル化させることが可能であった。 From Experimental Examples 92 to 97, even when sodium chloride was contained, it was possible to make a gel using a home foamer (Madler).
（実験例９８、比較実験例４２）経腸栄養液をゲル化させた嚥下食
水５０ｇに改質こんにゃく粉３を０．５ｇとキサンタンガム（エコーガム；ＣＰケルコ社製）を０．０５ｇ加え膨潤させた。これに経腸栄養液（エンシュア・Ｈ；アボットジャパン社製）２５０ｍＬを加えた後、バーミックス（チェリーテラス社製）を使用して３０秒間撹拌した。冷蔵庫（４℃）にて１時間冷却した後に７０℃の恒温槽に１時間入れ、実験例９８に係る物性測定用のサンプル（経腸栄養液をゲル化させた嚥下食）を得た。また、１２１℃で２０分間レトルト殺菌した後、２０℃に冷却し、硬さ（レオメーター）と状態を目視にて観察した。
改質こんにゃく粉３の変わりにこんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を使用した以外は、実験例９８と同様にして、比較実験例４２に係る物性測定用のサンプル（経腸栄養液をゲル化させた嚥下食）を得た。
(Experimental Example 98, Comparative Experimental Example 42) Swallowing food in which enteral nutrient solution was gelled 50 g of modified konjac powder 3 and 0.05 g of xanthan gum (Echo Gum; CP Kelco) were swollen and swollen. It was. To this, 250 mL of enteral nutrient solution (Ensure H; manufactured by Abbott Japan) was added and then stirred for 30 seconds using a bar mix (manufactured by Cherry Terrace). After cooling in a refrigerator (4 ° C.) for 1 hour, the sample was placed in a constant temperature bath at 70 ° C. for 1 hour to obtain a sample for measuring physical properties according to Experimental Example 98 (swallowing meal in which enteral nutrient solution was gelled). Moreover, after retort-sterilizing at 121 degreeC for 20 minutes, it cooled to 20 degreeC and observed the hardness (rheometer) and the state visually.
Sample for measuring physical properties according to Comparative Experimental Example 42 in the same manner as in Experimental Example 98, except that konjac powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.) was used instead of the modified konjac powder 3. (A swallowing meal in which enteral nutrient solution was gelled) was obtained.
物性の測定法は厚生労働省の「えん下困難者用食品の規格基準」に準じて行った。即ち、レオメーター（ＣＯＭＰＡＣ−１００；サン科学社製）を使用し、測定速度１０ｍｍ／秒、進入深度１０ｍｍ、プランジャーφ２０ｍｍの円柱状で２回反復の圧縮試験を行った。結果を表３８に示す。 The physical properties were measured according to the Ministry of Health, Labor and Welfare's “Standards for Foods for People with Difficulty in Swallowing”. That is, using a rheometer (COMPAC-100; manufactured by Sun Kagaku Co., Ltd.), a compression test was repeated twice in a cylindrical shape with a measurement speed of 10 mm / second, an penetration depth of 10 mm, and a plunger φ20 mm. The results are shown in Table 38.
厚生労働省の規格基準における許可基準IIは硬さ１０００〜１５０００（Ｎ／ｍ２）、付着性＜１０００（Ｊ／ｍ３）、凝集性０．２〜０．９であり、改質こんにゃく粉を使用した実験例９８はこれらをすべて満たしていたが、こんにゃく粉を使用した比較実験例４２は硬さが弱く温時飲食時において、えん下困難者用食品として不適であった。また、レトルト殺菌後は実験例９８が均一なゲルであったのに対し、比較実験例４２は経腸栄養液中のタンパク質が分離していた。 Permit criteria II in the Ministry of Health, Labor and Welfare's standard standards are hardness 1000-15000 (N / m 2 ), adhesion <1000 (J / m 3 ), cohesiveness 0.2-0.9, and modified konjac flour The experimental example 98 used satisfied all of these, but the comparative experimental example 42 using konjac flour was weak in hardness and was unsuitable as a food for people with difficulty swallowing during warming. Further, after the retort sterilization, Experimental Example 98 was a uniform gel, whereas Comparative Experimental Example 42 had separated proteins in enteral nutrient solution.
（実験例９９、比較実験例４３）わらび餅風生菓子
水４００ｇに改質こんにゃく粉２を分散させ、これに、寒天（伊那寒天ＵＰ−３７；伊那食品工業（株）製）を水２００ｇに加え沸騰溶解させた溶液と砂糖を加え、ミキサー（キッチンマシーン．シェフクラシックＫＭ４０００；愛工舎製作所製）にて６０℃にて高速で３分間撹拌し、実験例９９に係るわらび餅風生菓子を得た。容器に充填し４℃で冷却後、６０℃にてゲル強度と食感（官能試験）を調べた。改質こんにゃく粉２の代わりにこんにゃく粉（マンナン１００；伊那食品工業（株）製）を使用した以外は実験例９９と同様にして、比較実験例４３に係るわらび餅風生菓子を得た。それぞれに用いられた原料及び配合量（ｇ）は、表３９に示す。別に１２１℃で２０分間レトルト殺菌した後、２０℃に冷却した検体の強度を測定した。結果を表４０に示す。ゲル強度はレオメーター（ＣＯＭＰＡＣ−１００，サン科学社製：プランジャー面積１ｃｍ２円柱状，進入速度２０ｍｍ／分）を使用して測定した。
(Experimental example 99, comparative experimental example 43) Warabimochi-style fresh confectionery The modified konjac flour 2 is dispersed in 400 g of water, and agar (Inagar Agar UP-37; manufactured by Ina Food Industry Co., Ltd.) is added to 200 g of water. The boiled solution and sugar were added, and the mixture was stirred at 60 ° C. for 3 minutes at a high speed with a mixer (Kitchen Machine. Chef Classic KM4000; manufactured by Aikosha Seisakusho Co., Ltd.). After filling into a container and cooling at 4 ° C., gel strength and texture (sensory test) were examined at 60 ° C. A bracken-style fresh confectionery according to Comparative Experimental Example 43 was obtained in the same manner as in Experimental Example 99 except that konjac powder (Mannan 100; manufactured by Ina Food Industry Co., Ltd.) was used instead of the modified konjac powder 2. Table 39 shows the raw materials and the amount (g) used for each. Separately, after retort sterilization at 121 ° C. for 20 minutes, the strength of the specimen cooled to 20 ° C. was measured. The results are shown in Table 40. The gel strength was measured using a rheometer (COMPAC-100, manufactured by Sun Kagaku Co., Ltd .: plunger area 1 cm 2 cylinder, approach speed 20 mm / min).
実験例９９及び比較実験例４３より、改質こんにゃく粉を使用した実験例９９は６０℃においてもわらび餅風の食感を有し、加熱殺菌にもゲル強度を維持していたのに対し、こんにゃく粉を使用した比較実験例４３はゲル強度が弱くわらび餅状態にはならなかった。 From Experimental Example 99 and Comparative Experimental Example 43, Experimental Example 99 using modified konjac flour had a texture of warabi-mochi even at 60 ° C., while maintaining the gel strength during heat sterilization, In Comparative Experimental Example 43 using konjac flour, the gel strength was weak and the warabiwa state was not achieved.
（実験例１００、比較実験例４４及び４５）麺
中力粉（白鈴；昭和産業社製）と改質こんにゃく粉５を混合した。これに水に溶かした塩水を加え５分間練り合わせ（万能手打めん機Ｍ３０５型Ｐ；さぬき麺機社製）切断し、実験例１００に係るうどんを得た。改質こんにゃく粉５の代わりにこんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を使用した以外は実験例１００と同様にして、比較実験例２７に係るうどんを得た。また、改質こんにゃく粉５を添加しなかったこと以外は実験例１００と同様にして、比較実験例４５に係るうどんを得た。それぞれに用いられた原料及び配合量（ｇ）は、表４１に示す。
(Experimental example 100, comparative experimental examples 44 and 45) Noodles Medium strength flour (white bell; manufactured by Showa Sangyo Co., Ltd.) and modified konjac flour 5 were mixed. To this was added salt water dissolved in water, kneaded for 5 minutes (universal hand-made noodle machine M305 type P; manufactured by Sanuki Noodle Machine Co., Ltd.), and cut udon according to Experimental Example 100. Udon according to Comparative Experimental Example 27 was obtained in the same manner as in Experimental Example 100 except that konjac powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.) was used instead of the modified konjac powder 5. In addition, udon according to Comparative Experimental Example 45 was obtained in the same manner as in Experimental Example 100 except that the modified konjac powder 5 was not added. Table 41 shows the raw materials and the amount (g) used for each.
このうどんを熱水中で７分間茹で上げ茹でた状態と食感（６０℃、２０℃）を確認した。茹でた時の溶け出しはお湯の濁りにより判定した。結果を表４２に示す。 The udon was boiled in hot water for 7 minutes and the boiled state and texture (60 ° C., 20 ° C.) were confirmed. The dissolution when boiled was judged by the turbidity of hot water. The results are shown in Table 42.
実験例１００並びに比較実験例４４及び４５より、改質こんにゃく粉を使用したうどん（実験例１００）は温時でも冷時でもコシがあり美味しいものであったがこんにゃく粉を使用したもの（比較実験例４４）や無添加のもの（比較実験例４５）はコシがなくつるみにも弱いものであった。また茹でた時の溶け出しも実験例１００のほうが少なかった。 From experimental example 100 and comparative experimental examples 44 and 45, the udon using modified konjac flour (experimental example 100) was stiff and delicious both in warm and cold conditions, but using konjac flour (comparative experiment) Example 44) and the additive-free (Comparative Experimental Example 45) had no stiffness and were weak against sag. Also, the melting at the time of boiling was less in Experimental Example 100.
（実験例１０１、比較実験例４６）スポンジケーキ
具体的には卵をボールに割り入れてほぐし、湯せんにかけながら白っぽくなるまで泡立器で良く泡たて、これにグラニュー糖を３回に分けて入れさらに泡立てた。これに薄力粉（日清フーズ社製）とベーキングパウダー（オリエンタル酵母工業社製）と改質こんにゃく粉１を混ぜ合わせたものと加温したバターと牛乳を入れゴムべらで撹拌し混ぜ合わせた。５００Ｗの電子レンジで４分加熱し、実験例１０１に係るスポンジケーキを得た。改質こんにゃく粉の代わりにこんにゃく粉（イナゲル「マンナン１８０」；伊那食品工業（株）製）を使用した以外は実験例１０１と同様にして、比較実験例４６に係るスポンジケーキを得た。それぞれに用いられた原料及び配合量は、表４３に示す。
(Experimental example 101, comparative experimental example 46) Sponge cake Specifically, break an egg into a bowl and whisk it well with a whisk until it becomes whitish. Put in a further lather. To this, a mixture of soft flour (Nisshin Foods), baking powder (Oriental Yeast Co., Ltd.) and modified konjac flour 1, warmed butter and milk was added and stirred with a rubber spatula. The sponge cake according to Experimental Example 101 was obtained by heating in a 500 W microwave for 4 minutes. A sponge cake according to Comparative Experimental Example 46 was obtained in the same manner as in Experimental Example 101 except that konjac powder (Inagel “Mannan 180”; manufactured by Ina Food Industry Co., Ltd.) was used instead of the modified konjac powder. Table 43 shows the raw materials and blending amounts used for each.
加熱処理した結果、実験例１０１は冷後においてもスポンジの縮みが少なかったのに対し、比較実験例４６は冷後スポンジが縮んで商品価値が低いものになった。また実験例１０１は比較実験例４６に比べケービングも少なく美味しいものであった。 As a result of the heat treatment, the experimental example 101 had little shrinkage of the sponge even after cooling, whereas the comparative experimental example 46 had a low commercial value due to the shrinkage of the sponge after cooling. In addition, the experimental example 101 had less caving than the comparative experimental example 46 and was delicious.
（実験例１０２、比較実験例４７）レトルト用あんかけ
水に改質こんにゃく粉２を膨潤させ、これに残りの成分を加えた後、バーミックス（チェリーテラス社製）を使用し１分間撹拌させた。これを容器に入れ１２１℃、２０分間レトルト殺菌し実験例１０２に係るあんかけ用のタレを得た。改質こんにゃく粉２の代わりにこんにゃく粉（イナゲル「マンナン１００」；伊那食品工業（株）製）を使用したこと以外は同様にして、比較実験例４７に係るあんかけ用のタレを得た。それぞれに用いられた原料及び配合量（ｇ）は、表４４に示す。
(Experimental Example 102, Comparative Experimental Example 47) Retort Ankake After the modified konjac powder 2 was swollen in water and the remaining components were added thereto, a bar mix (manufactured by Cherry Terrace) was used and stirred for 1 minute. . This was put in a container and sterilized by retort at 121 ° C. for 20 minutes to obtain a sauce for sauce according to Experimental Example 102. An sauce for sauce according to Comparative Experimental Example 47 was obtained in the same manner except that konjac powder (Inagel “Mannan 100”; manufactured by Ina Food Industry Co., Ltd.) was used in place of the modified konjac powder 2. Table 44 shows the raw materials and the amount (g) used for each.
実験例１０２及び比較実験例４７より、実験例１０２はレトルト殺菌後においても適度な粘度を有しあんかけ用のタレとして適していたのに対し、比較実験例４７はゲルが分離していたり離水が多くあんかけ用のタレとしては不適であった。 From Experimental Example 102 and Comparative Experimental Example 47, Experimental Example 102 had an appropriate viscosity even after retort sterilization and was suitable as a sauce for sauce, whereas Comparative Experimental Example 47 had gel separation or water separation. It was unsuitable as a sauce for many sauces.
Claims (6)
前記アルカリ溶液は、こんにゃく粉１００重量部に対して１〜１００重量部であることを特徴とする請求項１記載の改質こんにゃく粉。The modified konjac powder according to claim 1, wherein the alkaline solution is 1 to 100 parts by weight with respect to 100 parts by weight of the konjac powder.
前記水とアルコールとの重量比は、１：０．０１〜１：１０００であることを特徴とする請求項１記載の改質こんにゃく粉。The modified konjac powder according to claim 1, wherein the weight ratio of water to alcohol is 1: 0.01 to 1: 1000.
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| JP5828809B2 (en) * | 2012-07-17 | 2015-12-09 | マルハニチロ株式会社 | Processed food materials for nursing food that can be cooked |
| JP6349262B2 (en) * | 2013-01-31 | 2018-06-27 | 国立大学法人 香川大学 | Konjac processed foods and drinks that have an inhibitory effect on blood sugar level rise |
| JP6089308B2 (en) * | 2015-05-12 | 2017-03-08 | 隆 澤村 | Method for producing swollen modified mannan and heat irreversible gel or food |
| US20190274343A1 (en) * | 2016-09-02 | 2019-09-12 | ORIHIRO Plantdew Co., Ltd. | Alkaline coagulant for konnyaku production, production method for konnyaku, and konnyaku product |
| JP6938238B2 (en) * | 2016-10-11 | 2021-09-22 | オリヒロプランデュ株式会社 | Konjac powder and its manufacturing method |
| WO2019168171A1 (en) * | 2018-03-02 | 2019-09-06 | オリヒロプランデュ株式会社 | Amorphophallus konjac powder and manufacturing method for same |
| JP7235498B2 (en) * | 2018-03-02 | 2023-03-08 | オリヒロプランデュ株式会社 | Method for producing konjac powder |
| KR101960515B1 (en) * | 2018-11-21 | 2019-03-20 | 주식회사 상화에프앤비 | Production method of fermented rice cake using natural food additives for the shelf-life extension |
| JP6749031B1 (en) * | 2019-11-20 | 2020-09-02 | 株式会社荻野商店 | Self-gelling konjac flour production method, self-gelling konjac flour and konjac gelation product |
| WO2022267788A1 (en) * | 2021-06-23 | 2022-12-29 | 尼腾(广州)生物科技有限公司 | Preparation method for konjac gel powder and application thereof |
| JP7198534B1 (en) | 2022-01-31 | 2023-01-04 | 伊那食品工業株式会社 | Meat imitation, food containing meat imitation, konjac powder for imitation meat, and method for producing konjac flour for imitation meat |
| JP7198533B1 (en) | 2022-01-31 | 2023-01-04 | 伊那食品工業株式会社 | Molded food, food material binder, konjac powder for food material binder, and method for producing konjac powder for food material binder |
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