JP6886665B2 - Method for producing dry matter containing glucomannan - Google Patents

Description

The present invention relates to a method for producing a dry matter containing glucomannan.

Konjac is a low-calorie and healthy food obtained by coagulating konjac flour containing glucomannan as the main component by coagulating it by adding an alkaline agent such as calcium hydroxide and then heating it. However, frozen or dried products do not return to their original texture because water does not permeate with water or hot water. Therefore, it is necessary to distribute the solution together with the water-containing solution at room temperature. Therefore, if a food with a texture similar to that of konjac food before drying can be obtained even after freezing, drying, and rehydration, these problems can be solved, distribution costs can be reduced, and low calories can be obtained. It is possible to produce healthy foods. So far, several attempts have been made to obtain such rehydrateable desiccants.

For example, in Patent Document 1 (Japanese Unexamined Patent Publication No. 2007-22217), tapioca starch and carrageenan are added to konjac flour, calcium hydroxide is added, kneaded, konjac-like food is obtained, and this is treated with hemicellulase. Disclosed is a method for obtaining a dried konjac product by gelatinizing tapioca starch and drying the fragile konjac structure at a temperature of 90 to 100 ° C. Patent Document 2 (Japanese Unexamined Patent Publication No. 2014-147302) increases the amount of water used in normal konjac production with respect to konjac flour, and if necessary, uses starch and a thickening stabilizer such as xanthan gum and alginic acid. In addition, we disclose how to obtain thread konjac and dry it.

However, in these production methods, since the mixture containing konjac flour is coagulated with an alkaline agent such as calcium hydroxide, it is necessary to neutralize and treat the alkaline agent used at the time of production. Further, in the method of Patent Document 1, since tapioca starch is added in an amount of 50% or more, the low calorie property of konjac is lost.

Patent Document 3 (Japanese Unexamined Patent Publication No. 2007-189939) swells and dissolves thickening polysaccharides such as starch, konjac flour, xanthan gum and alginic acid, and steams them into a sheet to form noodles and dry them. Disclose how to obtain instant starch noodles with konjac. Patent Document 4 (Japanese Unexamined Patent Publication No. 2007-282551) swells and dissolves thickening polysaccharides such as starch, konjac flour, xanthum gum and carrageenan, drops them from the holes of a die, and gelatinizes them in boiling water. Later, we will disclose a method of freezing to obtain instant vermicelli with noodle-shaped konjac. Patent Document 5 (Republished Patent WO2011 / 024968) describes one of dietary fiber material A composed of starch material, konjac flour, and processed starch containing a large amount of resistant starch and dietary fiber material B such as carrageenan and xanthan gum. Disclosed is a method for obtaining dried konjac containing more than seeds of dietary fiber material and resistant starch.

In these methods described in Patent Documents 3 to 5, since starch and the like are solidified in boiling water, it is not necessary to neutralize the alkaline agent after use as in the methods described in Patent Documents 1 and 2. However, what is obtained here is a kind of so-called vermicelli in which starch is the main component in the composition, which is far from the texture of konjac and has a high calorie content.

On the other hand, as a method for obtaining a noodle-shaped product using konjac flour by utilizing the gelation of alginic acid and / or a salt thereof by reacting with calcium, for example, Patent Document 6 (Japanese Patent Laid-Open No. 62-163664). (Public Publication) discloses a method for producing a noodle-like product by injecting a mixed solution of sodium alginate and a konjac derivative into a calcium chloride aqueous solution in the form of noodles, washing with water, packaging, and heating and cooling. Further, Patent Document 7 (Japanese Unexamined Patent Publication No. 2013-126401) makes a solution containing agar, alginates, glucomannan, and polysaccharides such as carboxymethyl cellulose salt, guar gum, and tamarind gum added as needed, and making them alkaline. A first gelling step of gelling alginate by putting it in an aqueous solution of a calcium salt such as calcium chloride (not shown), a second gelling step of treating with calcium hydroxide, and then cooling. A method of obtaining an edible rice-like food by cooking rice is shown by a third gelling step. Further, Patent Document 8 (Japanese Unexamined Patent Publication No. 2003-310187) describes a gelling agent such as alginic acid that gels with starch and trehalose and divalent metal ions, and glucomannan that gels by heating or cooling after heating. According to Patent Document 9 (Japanese Unexamined Patent Publication No. 2011-110024), a method for obtaining a gelled dry granule containing a gelling agent such as the above is described after molding a mixture of a soybean preparation, konjac flour, and sodium alginate into a noodle shape. , Disclose a method for producing a noodle-like food by discharging it into a calcium solution and treating it in a solution containing salt.

However, in the method shown in Patent Document 6, a konjac derivative that forms a hydrophobic gel by freezing or heating in the form of a hydrophilic liquid or paste at around 0 to 50 ° C. is used, and is used for konjac flour. Pretreatment is required.

Further, also in the methods shown in Patent Documents 7 and 8, since glucomannan is contained, an alkaline agent is used as in Patent Documents 1 and 2, and the alkaline agent used in the manufacturing process is used. Neutralization treatment is required.

The noodles obtained by the method shown in Patent Document 9 are noodles that can be eaten as they are, and there is no mention of rehydration after drying, and the soybean preparation is compared with glucomannan. It can be said that the amount is large and there is no flavor as konjac.

Japanese Unexamined Patent Publication No. 2007-22217 Japanese Unexamined Patent Publication No. 2014-147302 JP-A-2007-189939 Japanese Unexamined Patent Publication No. 2007-282551 Republished Patent WO2011 / 024968A Japanese Unexamined Patent Publication No. 62-163664 Japanese Unexamined Patent Publication No. 2013-126401 Japanese Unexamined Patent Publication No. 2003-310187 Japanese Unexamined Patent Publication No. 2011-110024

The present invention has been made in view of the above background art, and an object to be solved by the present invention is to provide a dry matter having a flavor or texture close to that of konjac that can be rehydrated.

The present invention comprises a step of gelling an aqueous suspension containing alginic acid and / or alginate, glucomannan, and a thickening stabilizer in a solution of a non-alkaline divalent cation, and the resulting gel. A method for producing a dry product containing glucomannan, which comprises a step of drying.

According to the present invention, a dry matter containing glucomannan that can be rehydrated and eaten is provided.

The method according to the present invention comprises a step of discharging an aqueous dispersion containing alginic acid and / or alginate, glucomannan, and a thickening stabilizer into a solution of a divalent cation that does not show alkalinity to gel. It has a step of drying the obtained gel.

Alginic acid is a polysaccharide contained in brown algae and the like. The salt can be, for example, a sodium salt, a potassium salt, a calcium salt, a magnesium salt, an ammonium salt, or a mixture thereof. It is preferably a water-soluble alginate, and a sodium salt and a potassium salt are preferably used. Further, alginic acid and alginate may be used in combination.

Glucomannan is a polysaccharide that is the main component of konjac flour. The glucomannan used in the present invention does not have to be a polysaccharide purified from raw materials such as konjac potato and mukago potato, and is a refined powder or coarse powder used in konjac production as it is called konjac flour in the industry. There is no problem. As disclosed in Patent Document 6, it does not have to be a derivative obtained by treating glucomannan or konjac flour.

Thickening stabilizers are not used to gel a liquid and lose its fluidity like carrageenan, curdlan, guar gum, etc., but are substances used to increase the viscosity of a liquid without losing its fluidity. Is. Thickening stabilizers that can be used in the present invention are, for example, carboxymethyl cellulose and / or a salt thereof, tamarind gum, dextran, xanthum gum, and preferably xanthum gum. This is because the water-rehydrateability of the finally obtained dried noodles is improved. In the present invention, the thickening stabilizer means a substance other than alginates.

In the production method according to the present invention, an aqueous dispersion (aqueous suspension (sol)) was prepared by using alginic acid and / or a salt thereof (hereinafter referred to as "alginates"), glucomannan, and a thickening stabilizer. After that, it is discharged into an aqueous solution of divalent cation. The medium (dispersion medium) of the dispersion liquid is preferably water, but a small amount of water-soluble alcohols such as ethanol may be contained as long as it does not affect gelation. The amount of alginates, glucomannan, and thickening stabilizer used is 0.05 to 5.0% for alginates and 0.2 to 5.0% for glucomannan, preferably 3% or less, in the dispersion liquid. The thickening stabilizer is 0.02 to 2.0%. In the case of a dispersion liquid, it is not necessary to dissolve all of them in the dispersion medium, but it is sufficient as long as the alginate is dissolved, and it may be heated as needed at the time of dispersion, or at room temperature.

If the concentration of alginates is low, a sufficient gel cannot be obtained, and if it becomes too thick, the gelled product tends to be far from the texture of konjac even if it is eaten as it is. When the concentration of the thickening stabilizer is low, it becomes a gelled product composed of alginates and glucomannan, and the dried product obtained by drying this gel has poor water reconstitution and the texture after rehydration is deteriorated. On the other hand, when the concentration of the thickening stabilizer is high, the konjac flavor is rarely lost even if the gelled product is eaten as it is, but even if it is dried, a sufficient dried product cannot be obtained, and it cannot be said to be dried noodles. That is, it can be said that in the present invention, by adding a thickening stabilizer to the gelled product of alginates, it is possible to dry and rehydrate in a state containing glucomannan.

The dispersion is preferably free of agar, starch and gelling agents. If agar, starch, or a gelling agent is included, when the obtained gel is dried, the dried noodles may become brittle, and the dried noodles may easily crumble or the water rehydrateability of the dried noodles may deteriorate. Further, from the viewpoint of obtaining a low-calorie konjac-like food, it is preferable not to contain these high-calorie ingredients. Of course, these components can be included as long as there is no adverse effect as described above. These blending amounts are within the range of the blending amounts of the above alginates, glucomannan, and thickening stabilizer, and these blending amounts are not limited as long as the gel holding ability of the alginates allows, but preferably agar and tempun. , The upper limit of the blending amount of the gelling agent is 10%, 5%, 2%, 1%, 0.5%, and 0.1%, respectively, with respect to the suspension. possible. Further, regardless of the origin of starch, for example, potato starch, tapioca starch, cornstarch, and rice starch are exemplified, and tapioca starch is preferable when starch is contained. This is because the gelling ability is small.

As other components, a flavoring agent for coloring or flavoring can be added to the dispersion liquid. The flavoring agent can be, for example, a coloring agent, a flavoring agent, a spice, dried seafood such as green laver and hijiki, dried vegetables, and various seasonings such as soy sauce and sugar. The blending amount of the flavoring agent can be appropriately determined within a range that does not affect the gelling property and the water reconstitution property in the solution of the divalent cation. These flavoring agents are considered to have little effect on the gelling ability of alginates. In that case, the blending amount may be, for example, 10% or less, 5%, 2%, 1%, 0.5%, and 0.1% in the dispersion liquid. Further, if necessary, a pH adjuster can be used to maintain the liquid property of the dispersion liquid at a neutral level of about 6.5 to 7.5.

The obtained dispersion is discharged into a solution of divalent cations. The divalent cation may be a calcium ion, a magnesium ion, a strontium ion, and preferably a calcium ion, as long as the alginates can be gelled in the solution. This is because a strong gelled product can be obtained. The solution of the divalent cation is preferably an aqueous solution, which is obtained by dissolving the salt in water. The salt is preferably a salt that is non-alkaline, preferably substantially neutral when made into an aqueous solution, and is, for example, calcium chloride, calcium lactate, magnesium chloride, and preferably calcium lactate or calcium chloride.

The concentration of the divalent cation solution can also be appropriately determined as long as the suspension can be gelled. Although it depends on the concentration of alginates in the dispersion, for example, when calcium chloride or calcium lactate is used, it is about 0.1% to 20%, preferably 1 to 10%. The solution of the divalent cation may also be specially heated or heated, but it may be at room temperature.

The method of discharging is not particularly limited as long as it can be gelled in a solution of divalent cations. The shape after ejection does not have to be limited, and for example, a method capable of ejecting into a noodle line shape or a thin plate shape is preferable, and it may be granular.

The gel obtained by ejection is separated from the solution of the divalent cation, or is not separated from the solution of the divalent cation by adding a large amount of water to the solution of the divalent cation, but is not separated from the solution of the divalent cation, if necessary, on the surface. Rinse with water to remove adhering calcium. For example, normal temperature water or cold water is used for washing with water.

The gelled product washed with water is dried. The method of drying is also not particularly limited, and examples thereof include natural drying, warm air drying at about 40 to 120 ° C., drying in a drying cabinet at about 60 to 120 ° C., and freeze-drying. , It is better to dry naturally or by using warm air or hot air. Further, when the temperature is higher than 100 ° C., there is a strong possibility that water cannot be rehydrated due to overdrying, so it is preferable to perform drying at 100 ° C. or lower. When the noodles are discharged into a thin plate, they may be dried as they are, but if necessary, they are cut into noodles or wide noodles either before or after drying. However, it does not matter if it is used as a dry matter in the form of a thin plate.

The dried product containing glucomannan obtained by drying is rehydrated to be used as instant noodles or instant konjac rice that has a konjac flavor and a texture close to konjac. The water can be reconstituted with water at room temperature or a seasoning liquid, but it is preferable to use water or a seasoning liquid heated to 80 to 100 ° C. In addition, the gelled product obtained by gelation can be eaten as a gel-like food as it is without being dried by washing with water if necessary. Since the obtained gelled product does not lose its shape or dissolve in water even when immersed in water for a long time, it can be packaged and stored in a state of being immersed in water. Further, the gel-like product obtained by gelation can be cryopreserved as it is or cryopreserved with water or soup stock to be provided as a so-called frozen food. The temperature at the time of freezing may be the same as that of general frozen foods, and may be below freezing point, for example, about −80 ° C. to −10 ° C. The obtained frozen product can be returned to a gel-like food and eaten by heating or cooking in a microwave oven. Further, the frozen food may contain so-called soups, processed vegetables and other ingredients in addition to the gel-like material.

Next, the present invention will be described in more detail based on the following examples.

Based on the composition shown in Table 1, all the components were put into water at room temperature (about 20 ° C.) to prepare an aqueous suspension. Then, it was discharged into a 5% calcium lactate aqueous solution at room temperature (about 20 ° C.) in the form of noodles. The gelled product formed in the aqueous solution was taken out and washed with running water at about 20 ° C. Next, it was dried by applying warm air at 80 ° C. to obtain dried noodles.

The state of being discharged into the calcium lactate solution is indicated by 3 stages (○ indicates that the gel is sufficiently gelled, × indicates that the gel is not gelled, and △ indicates that gelation is observed although it is not sufficient). Evaluated in. Next, regarding the texture of the gelled product after washing with water, there are three stages of konjac flavor (taste and smell) and texture (chewyness) (○, flavor and texture when the flavor and texture are generally good). When the texture was not good, it was evaluated as x, and when it was neither of them and it could not be said that it could not be eaten, it was evaluated as Δ). Then, the dried noodles obtained by drying were immersed in hot water at 80 ° C., and the water reconstitution property was evaluated. The evaluation is performed in three stages, and whether or not the flavor and texture are almost the same (○ is when they are similar, × is when they are not at all similar, and △ is when they are almost the same. ). The results are shown in Table 1.

Next, based on the composition shown in Table 2, dried noodles were prepared in the same manner as in Example 1, and the same evaluation was performed. The results are shown in Table 2.

Further, based on the composition shown in Table 3, dried noodles were prepared in the same manner as in Example 1, and the same evaluation was performed. The results are shown in Table 3.

Further, based on the composition shown in Table 4, dried noodles were prepared in the same manner as in Example 1, and the same evaluation was performed. The results are shown in Table 4. In the samples D1 to D6 containing agar and starch, the agar and / or starch was dissolved by heating.

When the gelled product obtained by the formulation of Sample A3 and Sample D1 was frozen at −30 ° C. and then thawed in a microwave oven, the gelled product returned to the state before freezing with almost no water separation, and had the same texture. I got something.

According to the present invention, rehydration provides a new type of dry matter having a flavor or texture close to that of konjac.

Claims (5)

A step of gelling an aqueous suspension containing alginate and / or alginate, glucomannan, and a thickening stabilizer in a solution of divalent cations.
A method for producing a dry matter containing glucomannan, which comprises a step of drying the obtained gelled product.
A method for producing a dry matter, wherein the aqueous suspension does not contain agar and starch, and only xanthum gum is used as the thickening stabilizer. The aqueous suspension consisted of 0.05-5.0 mass% alginic acid and / or alginate, 0.2-5.0 mass% glucomannan, and 0.02-2.0 mass% xanthum gum. The method according to claim 1. The method according to claim 1 or 2 , wherein the solution of the divalent cation is an aqueous solution of calcium lactate or calcium chloride. The method according to any one of claims 1 to 3 , wherein the step of gelling in a solution of a divalent cation is a step of discharging the noodles into a gel to gel. The method according to any one of claims 1 to 4 , wherein the drying step is a step of drying with warm air at 40 to 120 ° C.