JP6506551B2 - Method of producing insoluble dietary fiber content - Google Patents

Description

  The present invention relates to a method for producing an insoluble dietary fiber content made from konjac.

  Konnyaku is a food produced by alkali treatment and heating, using konjak mannan which is the main component of sugar contained in about 95% of the bulb of konjak which is a plant of the asteraceae family. Konjac mannan is a water-soluble dietary fiber, but it is insolubilized by heating under alkaline conditions and becomes an insoluble dietary fiber state by forming an irreversible gel.

  Konjak mannan in an insoluble dietary fiber state is contained in about 2 to 3% in normal konjak. It has been proposed to concentrate insoluble dietary fiber by shredding, refining and dehydrating such konjac, add it to various foods, and provide it as a diet food containing a large amount of dietary fiber. .

  For example, according to Patent Document 1 (Japanese Unexamined Patent Publication No. 2010-000090), konjac is ground into a paste, and the ground konjac is adjusted to a pH of 7 or less by addition of an acid seasoning and the like, and dehydrated. A process is disclosed for producing konjac-filled food which is packaged and heat-sterilized. In addition, according to Patent Document 2 (Japanese Patent Application Laid-Open No. 5-252882), after konjac is roughly cut and washed with warm water at 40 to 60 ° C. for deodorization, it is dewatered and further shredded to give a texture and throat. An improved method of producing particulate konjac is disclosed.

  The dietary fiber content thus obtained becomes a concentrate of insoluble dietary fiber by dehydration. Moreover, by refining, even when added to other foods, it does not impair the texture and sore throat, and furthermore, it is deodorized by washing with water, so that it is suitably used as a diet food Is possible.

Unexamined-Japanese-Patent No. 2010-000090 Unexamined-Japanese-Patent No. 5-252882

  However, when a food with a large amount of water, including food fiber-containing substances described above, is widely distributed in the market at room temperature, heat treatment is required for sterilization and so on, even before or after packaging, at around 100 ° C. The heat sterilization process is usually carried out. In particular, for foods having a pH of more than 4.6 and a water activity of more than 0.94, heating at 120 ° C. for 4 minutes or more is necessary.

  However, since the insoluble dietary fiber-containing material derived from konjac shrinks (separates water) and becomes hard due to the heat treatment, it has a rough texture and the throat becomes worse. The texture and throat also affect the texture and throat when the insoluble dietary fiber content is added to other foods.

  Therefore, an object of the present invention is to provide a method for producing an insoluble dietary fiber-containing material which can produce an insoluble dietary fiber-containing material having a smooth texture and good throatiness and using konjac as a raw material. .

  As a result of the inventors repeatedly examining the above-mentioned properties caused by heating, the following was newly found.

  Konnyaku has visco-elasticity and tends to be in a state of being torn off by shear force during shredding or refining. Therefore, when the konnyaku which has been shredded or refined is enlarged and observed with a microscope, the tip and the periphery are shaped like fuzz. When the konjak in such a state is heated, for example, at a temperature of 100 ° C. or more, the fuzz-shaped portions of the tip and the peripheral portion also shrink and become rigid, and also have a more acute-angled shape. It is believed that this is the cause of the rough texture and bad throat due to heating. The heat shrinking property of this konjac is slight under alkaline conditions of pH 9.0 or higher, which is the original pH of konjac, but it appears notably at pH 7.0 or lower, which is the pH of general foods, and in particular, the pH is 4 Foods less than .6 will appear violently. By the way, even in food with pH 4.5 or less, heat treatment for sterilization purpose is generally performed around 80 ° C after preparation and packaging, so when insoluble dietary fiber of konjac is reinforced, the heat treatment is 100 ° C or less Even in the presence of acidity, it tends to shrink and harden under acidic conditions, resulting in a poor throat.

Therefore, a method of producing an insoluble dietary fiber content according to the present invention comprises the steps of at least grinding a konjac and at least including a dehydration treatment after the grinding process;
Dispersing the grated konjac in water, obtaining a mixture comprising the grated konjac and water;
Heat treating the mixture;
Homogenizing the heat-treated mixture using a homogenizer;
Have.

  In the method for producing the insoluble dietary fiber content of the present invention, in the step of heat treating the mixture, the mixture is preferably heat treated at a temperature of 100 ° C. or higher, for example, 100 ° C. to 150 ° C. Moreover, it is preferable that the size of a fragment is 0.1 mm-20 mm, and it is preferable that the moisture content is 75%-90% in the grate obtained in the process of manufacturing grated konjac. In the step of homogenizing the mixture, the pressure of homogenization is preferably 0.5 MPa to 200 MPa. Additionally, the mixture can include a thickening stabilizer.

  According to the present invention, the homogenization treatment by the homogenizer can be performed after the heat treatment, not before the heat treatment, to produce smooth insoluble dietary fiber inclusions of texture and texture.

It is a process flow diagram of a method of producing an insoluble dietary fiber content according to one embodiment of the present invention. It is a microscope picture of sample 1-1 manufactured by experiment 1-1. It is a microscope picture of sample 1-2 manufactured by experiment 1-1. It is a microscope picture of sample 1-3 manufactured by experiment 1-1. It is a microscope picture of sample 1-4 manufactured by case 1-1. It is a graph which shows the relationship of the viscosity and pH which were measured in Experiment 1-2. It is a microscope picture of sample 2-1 manufactured by experiment 1-2. It is a microscope picture of sample 2-2 manufactured by experiment 1-2. It is a microscope picture of sample 2-3 manufactured by experiment 1-2. It is a microscope picture of the sample before processing manufactured by experiment 2-1. It is a microscope picture of the sample of group A manufactured by experiment 2-1. It is a microscope picture of the sample of group B manufactured by experiment 2-1. It is a microscope picture of the sample of group C manufactured by experiment 2-1. It is a microscope picture of the sample before refinement | miniaturization in Experiment 3. FIG. It is a microscope picture of the sample after refinement processing for 10 minutes in Experiment 3. FIG. It is a microscope picture of the sample after refinement processing for 20 minutes in Experiment 3. FIG.

  Referring to FIG. 1, the method for producing the insoluble dietary fiber content according to one embodiment of the present invention comprises the steps of producing grated konjac (S11), and grated konjac prepared by dispersing the produced grated konjac in water. And obtaining a mixture containing water (S12), heating the mixture (S13), and homogenizing the heat-treated mixture solution using a homogenizer (S14).

  Each of these steps will be described in detail below.

(Groe and konjac manufacturing process)
In the grated konjac production process, konjac is used as a raw material, and the konjac is at least subjected to grinding treatment and dehydration treatment. The konjac used herein is not particularly limited, and any konjac can be used such as board konjac, yarn konjac, white waterfall and the like.

  Konjac can be obtained by dissolving konjac flour in water, adding a coagulant to the swollen konjac kneaded product (so-called konjac paste), and heating this to gelate. The concentration of konjac flour in the konjac kneaded material may be in the range of 2.0% by weight to 3.5% by weight. The temperature of water for dissolving konjac flour may be normal temperature water or hot water up to about 70 ° C. In any temperature zone, it is important that konjac flour is completely dissolved and swollen in water.

  As a coagulant to be added to the konjac kneaded material, any coagulant generally used for producing konjac, for example, calcium hydroxide or sodium carbonate can be used. Heating at the time of gelation of the konjac kneaded material is performed by immersing the konjac kneaded material in hot water at 80 ° C. to 90 ° C. or leaving the konjac kneaded material in a water vapor atmosphere for about 10 minutes to 120 minutes. be able to.

  In the grated konjac manufacturing process, konjac is ground. The size of the ground konjac fragments is not particularly limited as long as it is a size that can be used to carry out the subsequent dehydration treatment and the homogenization step using a homogenizer.

  An attritor can be used for attrition processing. The attritor feeds an object to be ground between two grinders disposed opposite to each other through a predetermined clearance, and the object to be ground is sheared by shearing action by relatively rotating the two grinders. It is something to break down. By adjusting the clearance of the grinder, the size of fragments obtained by grinding can be adjusted.

  If such an attritor is used for attrition processing, the size of the fragments can also be defined by the clearance of the grinder used in the attritor. When obtaining the above size, the clearance of the grinder can be, for example, 0.1 mm to 0.5 mm.

  Konnyaku can also perform rough cutting prior to grinding processing. The rough cutting is, for example, a process for shredding to such a size that the konjac can be supplied to the attritor when the attrition process is performed by an attritor, to facilitate the attrition process. Therefore, if the konjac used for the production of ground konjac is of a size that does not hinder the grinding process, this rough cutting is unnecessary.

  The grinding treatment is preferably carried out with water. When the crude cutting is carried out prior to the grinding treatment, the crude cutting may be carried out without the addition of water, and then the grinding treatment may be carried out with the addition of water. Grinding process may be performed together with Alternatively, the crude cleavage may be carried out by adding water, followed by draining, and then fresh water may be added for grinding treatment. In the case where grinding and / or rough cutting are carried out subsequent to the production of konjac, these treatments may be conducted immediately after heating for gelation of the konjac kneaded material, or may be conducted after cooling. Good.

  The konjac ground by the grinding process is dewatered to obtain grated konjac. A dehydrator can be used for the dewatering process, but the dehydrating system of the dehydrator may be any dewatering system such as a filter press system or a belt press system using a filter cloth, or a centrifugal separation system. For example, when dewatering treatment is performed by a dehydrator using a filter cloth, the filter cloth may be clogged if the micronized size of the konjac in the grinding treatment is too small, so the fineness of the konjac in the grinding treatment It is also important that the sizing size be selected so that the performance of the dehydrator can be fully exhibited.

  Dewatering may be combined with washing. One of the goals of the dewatering process is to remove the konjac odor. Therefore, the konjak smell can be more effectively removed by washing with water before dehydration of the refined konjac, or repeating washing with water and dehydration. The washing can also lower the pH of the grits.

  The moisture content of konjac after dehydration treatment, that is, grated konjac, is not particularly limited, but is preferably 75% to 90%.

(Groe and konjac dispersion process)
The ground gourd thus obtained is then dispersed in water to obtain a mixture comprising at least gourd and water. The method of dispersing grated konjac in water may be arbitrary. The solid content concentration of grated konjac in the mixture is preferably 1% to 6%, more preferably 2% to 5%, and still more preferably 3% to 4%.

  The mixture may contain, in addition to water, a thickening stabilizer. Examples of thickening stabilizers include xanthan gum, guar gum, cod gum, carrageenan, locust bean gum and the like, and at least one or more of these can be included. Also, for seasoning and / or pH adjustment of the mixture in which grated konjac is dispersed, the mixture contains at least one of acidulants, seasonings, spices, flavors, fruits, vegetables, meats and extracts, etc. It may be. In addition, this process may include further refining the grated konjac.

(Heat treatment)
The mixture obtained in the above step (hereinafter, also referred to as a mixture containing grated konjac) is heat-treated. The heating temperature can be appropriately determined depending on the pH of the mixture containing the grated rice flour, and is, for example, preferably 100 ° C to 155 ° C, more preferably 120 ° C to 146 ° C, still more preferably 130 ° C to 146 ° C. It is. The heating time can be determined according to the heating temperature, and can be, for example, one minute or more for 100 ° C., and one second or more for 155 ° C.

  As a heating method, both of indirect heating type and direct heating type can be used. In the case of the indirect heating type, for example, a double pipe or a triple pipe is used, and the mixture containing grate is poured into the inner pipe (the middle pipe in the case of the triple pipe), while the outer pipe (the innermost pipe and It is preferable to use a tube type sterilizing apparatus in which the heat medium is supplied to the outermost pipe and the mixture is heated by the heat medium through the pipe wall and heated.

(Homogenization with a homogenizer)
The heat-treated grated mixture is homogenized. A homogenizer, preferably a plunger type homogenizer, is used for homogenization. A plunger type homogenizer has a homogeneous valve in which a fine gap is formed, and a fluid containing particles pressurized by the reciprocating motion of the plunger acts on the particles as it passes through the gap of the homogeneous valve. The particles are homogenized by shear force. As described above, in the plunger-type homogenizer, the particles are micronized by passing through the gap, so that the particle diameter of the particles after homogenization is relatively small and uniform. The pressure of the homogenizer is preferably 0.5 MPa or more, more preferably 10 MPa to 200 MPa, and still more preferably 20 MPa to 100 MPa.

  The insoluble dietary fiber content is manufactured through a series of steps up to the homogenization treatment.

  The insoluble dietary fiber content manufactured is packaged as needed. The packaging material used for the packaging may be a rigid container or a flexible sheet. In particular, it is more preferable if the mixture containing grated gourd is continuously performed in an aseptic condition continuously from the end of the heat treatment without exposure to the outside air and packaged in an aseptic condition using a sterilized packaging material. Any known aseptic packaging system can be used in this packaging process. In any case, it is possible to produce an insoluble dietary fiber inclusion free of graininess and good throat.

  From the above, it is possible to produce an insoluble dietary fiber-containing material having a smooth texture and good throat feel, which is made from konjac. In the step of obtaining a mixture containing grated konjac and water, the insoluble food fiber content can be obtained by appropriately selecting the above-mentioned acidulant, seasoning, spice, flavor, fruit, vegetables, meats and extracts, etc., which the mixture contains For example, it can be provided as a food such as konjac, rice porridge, tofu, yogurt, soup, jelly confectionery and the like. Furthermore, by providing as drinks such as soft drinks, soy milk, konjac drinks, rice bran drinks, tofu drinks, etc., a large amount of insoluble dietary fiber can be contained in a more easily ingested form, and can be suitably used as a diet food .

  In the present invention, it is important to carry out the homogenization treatment by the homogenizer not after the heat treatment. Konnyaku shrinks by heat treatment and its hardness increases. In this state, by supplying the grated konjac to the homogenizer, most fragments of grated konjac are subjected to the shearing action of the homogeneous valve and further refined into fibers. By refining the grated konjac into a fibrous form, even if the konjac is increased in hardness, it has almost no influence on the texture and throat. However, when the homogenization treatment by the homogenizer is performed before the heat treatment, relatively many fragments which pass through the homogenization valve without being sheared are generated due to the inherent viscoelasticity of konjac. Therefore, when the heat treatment is performed after the homogenization treatment, the relatively large pieces that have passed through the homogenization valves shrink and become hard, so that they adversely affect the texture and throat. Furthermore, the sheared and refined unheated grated konjac shrinks and becomes hard by being heated, and the tip has a needle-like sharpness, so that the texture is bad and the throat is bad. It becomes a thing. The above is a phenomenon that has been known for the first time by a series of experiments conducted by the present inventor described below.

  Below, the experimental result which this inventor went in order to confirm the effect of this invention is shown.

[Experiment 1]
(Production example 1 of grated konjac)
1.43 kg of konjac refined powder was added to 48.57 kg of tap water with stirring and mixed. The mixture is allowed to stand at room temperature (22 ° C.) for 60 minutes, to which an aqueous solution of 1.2 kg of calcium hydroxide added to 100 kg of tap water and dispersed is added at a volume ratio of 10%. Made by kneading using a model, model: M30R type), to obtain a konjac kneaded material.

  The obtained konjac kneaded material was poured into a molding can (1300 mm long × 300 mm wide × 100 mm high) and heated in a steam room at 80 ° C. for 60 minutes for gelation to obtain konjac. After heating, the konjac was taken out of the can and roughly cut into strips using a cutter (length 40 mm × width 5 mm × thickness 5 mm).

  Next, the roughly cut konjac was ground using a grinding machine (manufactured by Masuko Sangyo Co., Ltd., MKZA15-40J) while being added with 10 times by weight of water while adding water. The size of konjac after grinding was measured using a microscope. Since the ground konjac is irregular in shape, the smallest one is 0.2 mm × 0.2 mm and the largest one is 14.9 mm × 8. It was 2 mm. Then, the ground konjac was dewatered using a filter press (Model: 40D-6, manufactured by Shibata Machine Co., Ltd.). This gave 9.2 kg of grated konjac. The water content of the obtained grated konjac was 82%.

[Experiment 1-1]
(Production Example 1 of a mixture containing grated konjac and its heating)
To 200 g of the grated konjac obtained above, 800 g of water was added, and the mixture was stirred for 5 minutes with Barmix (manufactured by Tupperware, model 133) to obtain a mixture in which grated konjac was dispersed in water. The resulting mixture had a pH of 9.0. The resulting mixture was divided into small portions and heated at 100 ° C. for 1 minute, 5 minutes and 10 minutes, respectively. The samples 1-1, 1-2, 1-3, and 1-4, including those that have not been heated, have short heating times, and those that have been heated are naturally cooled to room temperature, and they are about the texture and throat. Sensory examination and magnified observation with a stereomicroscope (manufactured by Moritex Co., Ltd., MSX-500Di) were performed. The results of these sensory tests are shown in Table 1 and photomicrographs are shown in FIGS. 2A-2D.

  As a result of the sensory test, in the unheated state, although it had a smooth touch and was throaty, roughness was felt by heating for 1 minute, and some fines became hooked on the throat. In the heating for 5 minutes or more, the whole fine substance was in the state of being caught in the throat. In addition, when the mixture is observed with a microscope, it is possible to clearly confirm the torn state of the peripheral portion and the tip portion of grated konjac dispersed in water. In the unheated state, as shown in FIG. 2A, it is confirmed that the periphery and the tip of the grated konjac still seem to be soft. In the one heated for 1 minute, as shown in FIG. 2B, it can be seen that the periphery and tip of the grated konjac shrink and become hard. When heated for 5 minutes, as shown in FIG. 2C, the periphery and tip of the grated konjac shrink further and the contour of the grated konjac can be confirmed more clearly. After 10 minutes of confirmation, as shown in FIG. 2D, the grated konjac shrinks further, and it is possible to confirm the irregular shape having several pointed tips.

  As described above, in the grated konjac, the protruding portions that are torn off and formed by the grinding treatment of konjac shrink due to heating, and the hardness increases. This is considered to be the main factor that reduces the throatiness of conventional dietary fiber content.

[Experiment 1-2]
(Difference in viscosity after heating due to pH)
From the rest of the grated mix obtained in Experiment 2 (unheated, pH 9.0), remove a small amount of three more samples, add one as it is and the other two add the respective citric acid The pH was adjusted to 7.0 and 4.0. A B-type viscometer (made by Toki Sangyo Co., Ltd.) at room temperature (22 ° C.) was used for these three types of samples (the samples having a higher pH as samples 2-1, 2-2 and 2-3). The viscosity was measured using BM). Thereafter, heating is carried out at 121 ° C. for 10 minutes, and after natural cooling to room temperature (22 ° C.), measurement of viscosity of each sample and enlargement of grated konjac by stereomicroscope (Moritex Co., Ltd., MSX-500 Di) again I made an observation. The measurement results of the viscosity before and after heating are shown in Table 2, and the results are shown graphically in FIG. Moreover, the micrograph of each sample after heating is shown to FIG. 4A-4C.

  From the measurement results of the viscosity, it can be seen that the higher the pH, the higher the viscosity. Moreover, it turns out that a viscosity falls by heating also with each sample. The fact that the viscosity of the sample was reduced by heating indicates that the heating caused a change in the viscosity of the grated peony. On the other hand, as a result of microscopic observation, by heating all the samples, the peripheral part and tip part of grated konjac shrink as compared with the unheated one shown in FIG. The outline of grated konjac having a pointed part can be clearly identified. There is no difference due to the pH of the grated konjac state.

  As described above, the viscosity of the sample is reduced by heating, while the grate is shrunk by heating to increase the hardness. The decrease in viscosity is considered to be the result of shrinkage of the grated glue to reduce the tackiness by heating and the progress of separation of water and the grated glue in the mixture.

[Experiment 2]
(Production example 2 of mixture containing grated konjac)
12 kg of konjac refined powder was added to 420 kg of tap water while stirring and mixed. This is left at room temperature (22 ° C.) for 60 minutes, to this, an aqueous solution of 1.1 kg of calcium hydroxide added to 100 kg of tap water and dispersed is added at a volume ratio of 10%, a mixer (Orihiro Co., Ltd.) A mixture of konjak was obtained by continuously kneading with a product, model: M30R).

  Using the resulting konjac kneaded material, 73.44 kg of grated konjac was obtained in the same manner as in [Experiment 1] (water content 81.5%). While adding tap water 4 times by volume ratio to the obtained grated konjac 73.44 kg, homogeneous dispersion is carried out with a homodisper (manufactured by PRIMIX Co., Ltd., model: TK homodisper 630HL), and pH 5. Citric acid was added so as to be 0, and 0.9 kg of xanthan gum was dissolved as a thickening stabilizer to obtain a mixture containing grated konjac.

[Experiment 2-1]
(Confirmation of effects of heat treatment and homogenization treatment)
What was separated from the mixture obtained in [Experiment 2] was divided into the following three groups A to C, and for the mixture obtained in [Experiment 2] and each group, the viscosity was the same as in [Experiment 2] Measurement and magnified observation of grated konjac by stereomicroscope were performed.

<Group A>
The mixture obtained in [Experiment 2] was heat-sterilized at 131.5 ° C. for 67.8 seconds as a heat treatment. Thereafter, it was naturally cooled to 20 ° C., and aseptic filling and packaging were performed at 150 g units using a filling and packaging machine.

<Group B>
Heat sterilization is performed under the same conditions as in <Group A>, and then cooled to 80 ° C. and homogenized under a sterile condition using a homogenizer (Sanwa Machine Co., Ltd., model: 60AF-A2) at a pressure of 30 MPa. Did. After homogenization, the grated mixture was cooled to 30 ° C. and aseptically packed and packaged in units of 150 g using a packing and packaging machine as in <Group A>.

<Group C>
The mixture obtained in [Experiment 2] was subjected to homogenization treatment using a homogenizer at a pressure of 30 MPa without heat treatment.

(result)
The measurement results of the viscosity are shown in Table 3. Also, photomicrographs are shown in FIGS. 5A-5D. In addition, "before processing" in Table 3 and FIG. 5A is the grated konjac-containing mixture itself obtained in [Experiment 2].

  As can be seen from the photomicrographs, it is recognized that the peripheral part and the tip part of grated konjac shrink and become hard and sharp at heating (group A: FIG. 5B). On the other hand, in the case where the homogenization treatment is performed after the heat treatment (group B: FIG. 5C), the grated konjac shrinks and becomes hard due to the heating, so the inherent elasticity is lost. In that state, the homogenization by the homogenizer was performed to further refine the grated konjac, and it was observed that the overall shape was thin and flexible.

  On the other hand, in those treated only with homogenization (Group C: Fig. 5D), although a part of konjac has become fine fibrous (filamentous) due to homogenization, a large number of fragments of grated konjac are observed The It is believed that this is because the grated konjac has passed through the homogenization valve without being sheared due to the high elasticity of konjac itself. Therefore, in <Group C>, when the heat treatment is performed after the homogenization treatment, it is a matter of course that fragments of the grated konjac that are considered to have passed through the homogenization valve are grated in advance into a thin and flexible shape. Konnyaku also shrinks when heated, and its tip becomes hard, which is considered to adversely affect the texture and throat.

  Focusing on the viscosity, the viscosity increases approximately 1.5 times from 1848 cP to 2680 cP by the homogenization treatment based on the comparison with the group C before the treatment. It is considered that this is because the homogenization made the grated konjac finer and the surface area increased, and the stickiness increased accordingly. On the contrary, the viscosity is lowered by the heat treatment compared with the pre-treatment and the group A. This is a phenomenon that has occurred even in [Experiment 1-2], and is considered to be due to contraction of grated konjac due to heating. As in <Group B>, by performing homogenization after heat treatment, grated konjac shrunk by heating is further refined by homogenization to increase the surface area, and as a result, the tackiness is recovered. Viscosity increases.

  And the thing which heat-processed the mixture containing a grate and konjac, and was homogenized by a homogenizer after that was smooth in texture, and the throat was favorable. From the above, in order to obtain a smooth, soft, throat-free, insoluble dietary fiber-containing substance, the rim or tip of the finely ground grated konjac causes pain in the mouth or throat mucosa. It is important that you do not give a stimulus. Therefore, it is important to carry out the homogenization treatment in this order after the heat treatment.

[Experiment 3]
(Fined by high-speed cutter)
The mixture obtained in [Experiment 2] was heat-treated at 131.5 ° C. for 67.8 seconds, and then 500 g of the mixture naturally cooled to room temperature was used as a high-speed cutter (manufactured by Microtech-Nichion Co., Ltd., trade name: Hiscotron) Further refined using. Before miniaturization, the operation time of the high-speed cutter, that is, after 10 minutes of shredding with the high-speed cutter, and after 10 minutes of micronization (total 20 minutes of micronization), enlargement with a stereomicroscope I made an observation. Photomicrographs before micronization, after 10 minutes of micronization, and after 20 minutes of micronization are shown in FIGS. 6A, 6B and 6C, respectively.

  From FIGS. 6A to 6C, the treatment with the high-speed cutter further refines the grated konjac, but the size and shape of the refined grated konjac in comparison after 10 minutes of treatment and 20 minutes of treatment There was almost no change in Moreover, in the refinement | miniaturization by a high-speed cutter, the sharp pointed state of the peripheral part and tip part of grated konjac was maintained, and it was not refine | miniaturized in fibrous form like the case where it homogenized by a homogenizer. When I ate something that had been subjected to a micronization treatment for 20 minutes, the mouth was very rough and the throat was extremely bad.

  From the above, it is understood that although the miniaturization by the high-speed cutter and the homogenization by the homogenizer both have in common the point of further refining the grated gourd, the form of the refinement is largely different.

[Experiment 4]
(Production example of corn soup with grated konjac)
60 kg of thawed corn is ground with an attritor (Mukko Sangyo Co., Ltd., MKZA15-40J) while adding 40 kg of water and then smoothed, and then 0.6 kg of soup powder (manufactured by Ajinomoto Co., Ltd .: Ajinokonsome) Add 1.5 kg of salt, 3 kg of milk powder and 0.3 kg of glutamate soda, and add 61 kg of grated konjac (water content 82%) and 121.6 kg of water obtained in the same manner as in [Experiment 2]. It stirred. The mixture was heat-treated at 131 ° C. for 88 seconds, cooled to 80 ° C., and then homogenized by a homogenizer at a pressure of 30 MPa. It was cooled to 30 ° C. and aseptically filled and packaged at 150 g to produce grated corn soup. As a result, a delicious corn soup having no konjac odor, smooth texture and good throat feel was produced. The corn soup produced is rich in insoluble dietary fiber derived from konjac and is also suitable as a diet soup.

[Experiment 5]
(Production example of cocoa flavored soy milk with grated konjac)
After washing 180 kg of whole-grain soybean (Fukuyutaka) with water, it was immersed in 5 times by volume ratio water for 16 hours, and the immersion water was removed by 4 times by volume ratio to the same amount dried soybean It was ground with a vertical grinder (manufactured by Masuko Sangyo Co., Ltd .: MKZA15-40J) while adding fresh water to obtain ginger. Steam was blown directly into this ginger, and after being brought to 105 ° C., it was cooled to 75 ° C. and solid-liquid separation was carried out to obtain soy milk having a protein concentration of 6.3% (TN × 6.25). To 170 kg of the obtained soymilk, 80 kg of water, 2 kg of cocoa powder, 15 kg of fructose glucose liquid sugar (75% sugar content), 0.6 kg of xanthan gum, appropriate amount of flavor, and grated konjac obtained in the same manner as in [Experiment 2] The mixture was mixed with 30 kg of (82%) and adjusted to pH 6.7 with citric acid, and the mixture was heat-treated at 132 ° C. for 65 seconds, cooled to 85 ° C., and homogenized at a pressure of 20 MPa. The mixture was cooled to 30 ° C. and aseptically filled and packaged at 150 g units to produce cocoa-flavored soy milk containing grated konjac. Good, delicious cocoa-flavored soymilk was produced, which contains a large amount of insoluble dietary fiber derived from konjac , It is also suitable as a diet for the soy milk.

Claims (9)

At least including a grinding treatment of konjac and a dehydration treatment after the grinding treatment, and producing a gourd konjac;
Dispersing the grated konjac in water, obtaining a mixture comprising the grated konjac and water;
Heat treating the mixture;
Homogenizing the heat-treated mixture using a homogenizer;
The manufacturing method of the insoluble dietary fiber content which has it.   The manufacturing method according to claim 1, wherein the step of heat-treating the mixture includes the heat-treatment at a temperature of 100 ° C or more.   The manufacturing method according to claim 2, wherein the step of heat-treating the mixture includes the heat-treatment at a temperature of 100 ° C to 150 ° C.   The method according to claim 2 or 3, wherein the heating time at 100 ° C or higher in the step of heat-treating the mixture is 1 second or longer.   The manufacturing method according to any one of claims 1 to 4 including performing dehydration processing so that the moisture content of said grated konjac will be 75%-90% in the process of manufacturing said grated konjac.   The method according to any one of claims 1 to 5, wherein the step of homogenizing the mixture comprises homogenizing at a pressure of 0.5 MPa to 200 MPa. The method according to any one of claims 1 to 6 , wherein the mixture further comprises a thickening stabilizer.   The method according to claim 7, wherein the thickening stabilizer comprises at least one or more of xanthan gum, guar gum, cod gum, carrageenan and locust bean gum.   The method according to any one of claims 1 to 8, wherein the mixture contains at least one of acidulants, seasonings, spices, flavors, fruits, vegetables, meats and extracts.