JP7264444B2 - Konjac processed food containing dealkalized gelatinized konjac pseudo rice for use by mixing with cooked rice - Google Patents

Description

The present invention relates to a rice-like gelatinized konjac dealkalized rice imitation. More specifically, the present invention relates to a processed konjac food containing dealkalized gelatinized konjac-like rice to be used by mixing with cooked rice.

Carbohydrates are components composed of monosaccharides (glucose, fructose, galactose, etc.), disaccharides (sucrose, maltose, lactose, etc.), and polysaccharides (starch, glycogen, dietary fiber, etc.). Dietary fibers are collectively called "carbohydrates". Carbohydrates, together with proteins and lipids, are one of the essential nutrients for human life. When ingested, carbohydrates are converted into glucose in the body, which is an important nutritional component that is sent to the cells of the body and serves as an energy source. Excessive intake of carbohydrates causes blood sugar levels to remain high, and insulin, which is secreted from the pancreas to stabilize this, becomes less effective. As a result, it carries the risk of causing diabetes. In addition, excessive intake of sugar causes excess glucose to be accumulated as fat, leading to obesity.

On the other hand, the main component of konnyaku is the polysaccharide glucomannan, which is said to be effective for dieting and constipation because it is indigestible and consists of dietary fiber. In particular, intestinal indigestion leads to so-called satiety, which leads to a decrease in food intake. Dietary fiber is not absorbed into the body and does not raise blood sugar levels, so it is not seen as a problem in the sugar-restricted diets that have become popular in recent years. In addition, Patent Document 1 describes with proof that konjac itself gelled with alkali has a function of suppressing an increase in blood sugar level.

When you reduce the amount of carbohydrates you take in your diet, your body tries to procure glucose by itself by making full use of a mechanism called gluconeogenesis. Glucose is produced by breaking down proteins that make up fat and muscle. The concept of a carbohydrate-restricted diet is to reduce the intake of sugar (carbohydrates) and promote gluconeogenesis to obtain a diet effect. The idea is to return the body weight to an appropriate range by restricting the intake of foods containing a large amount of food. It is desirable to implement such carbohydrate restriction under the guidance of a doctor or registered dietitian. The energy that moves the brain is 100% sugar, and in order to keep the brain normal without eating carbohydrates, you have to eat a large amount of protein and fat a day, which is unrealistic and self-indulgent. It is said that carbohydrate restriction is not healthy.

Konnyaku, which is an effective ingredient for carbohydrate-restricted diets, is used in the form of konnyaku grains, for example, and one method of using it is to mix konnyaku grains formed into rice grains with polished rice and cook rice. After cooking, it has a texture and softness different from that of cooked rice, and there is a sense of incongruity different from that of cooked rice during meals.
In order to use konnyaku in combination with other food materials, attempts have been made to dry it into powder or granules. It is preferable to make konjac food into chips or granules so that it can be mixed into any processed food such as hamburgers and sausages for the purpose of increasing the amount of dietary fiber and reducing calories, but konjac contains a large amount of water. It is easily perishable at room temperature, requires a refrigerator for storage, and is sometimes affected by moisture contained in chips and granules when mixed with other food ingredients.

Therefore, several proposals have been made for the production of dried granulated or chipped konnyaku. For example, in producing konjac that has good water absorption, is easy to soften and blends well with other food materials, gel-like konjac is kneaded with alkaline water such as lime water, and the kneaded konnyaku is made to have a thickness of 2 to 4 mm. 60 to 15 linear bodies are formed by extrusion, cured, finely crushed with a grinder to form pieces, and the pieces are heated and re-solidified to form independent granular konjac, then washed and dehydrated. A method for producing granular or powdery dried konjac (Patent Document 2) that is dried to a moisture content of 4 to 10% with hot air at a temperature range of 40 to 65 ° C., and pulverized to a length of 0.5 mm and a width of 3 mm. However, a konnyaku food dried to 10 to 60% of the original moisture content (Patent Document 3) has been proposed. In addition, in the production of dried konjac, in order to remove the moisture in the structure of the crushed konjac, it is manufactured by cooling to -10 ° C or less and drying to 200 ° C or more. A fiber-like konjac (Patent Document 4) has been proposed.

In addition, in Patent Document 5, 3.4 parts by mass or more and less than 10.5 parts by mass of dumpling flour is included with respect to 100 parts by mass of dried rice granules containing tapioca starch and glucomannan. A granular konjac processed food has been proposed, and the granular konjac processed food cooked in rice has almost zero sugar, can suppress sugar intake, and has the same texture and satisfaction as rice. It is stated that it is possible.

JP 2018-46854 A Japanese Patent No. 3395966 JP-A-2-231045 JP-A-8-89184 Japanese Patent No. 6443573 Japanese Patent No. 5596431 Japanese Patent No. 6166428 Japanese Patent No. 6224876 JP 2017-147974 A JP 2016-116509 A Japanese Patent No. 3905830

Many Japanese people think that a meal without rice is lonely. Eating is also a pleasure for humans, and it is possible that it will not last long if it is taken away. Eating a full stomach makes the majority of people happy, but if you think that satiety is due to a rise in blood sugar levels (eating high-calorie foods), you will feel satisfied rather than full, and you will eat less. We have to be able to provide “rice” that is difficult to connect with too much.
Therefore, the present inventors have found that the cooked rice containing konjac is delicious, and the konjac containing konjac is used by mixing it with cooked rice after cooking so that the deliciousness of the rice itself is maintained. It was thought that a dealkalized gelled konjac pseudo-rice was desired. When the processed rice konjac food for cooked rice is blended with rice, it should not cause an uncomfortable feeling in flavor due to the odor peculiar to konjac, nor should there be an unease in texture due to the elasticity peculiar to konjac.
According to the present invention, the rice containing granular rice konjac for rice cooking maintains the deliciousness of the rice itself, can suppress carbohydrate intake even when eating a normal amount of rice, and satisfies the appetite sufficiently. To provide dealkalized gelatinized rice granular konjac (konjac-like rice) which is suppressed in odor and elasticity peculiar to konjac and can be easily used by simply mixing it with boiled rice after cooking.

As shown in Patent Documents 6 to 9, a konjac gel-like molded body gelled with alkali is ground to obtain a ground konjac body, and the particle size of the ground particles is determined by the operating time of the grinder. The ground konjac is mixed with an acidic material in an amount that can at least neutralize the alkali content, heat-treated to produce a konjac processed food, and as shown in Patent Document 10, the moisture content and particle size range We are expanding the use of konjac by manufacturing konjac processed foods that have a texture similar to existing processed foods by using the adjusted product in a range similar to the particle size and shape of existing processed foods or processed food materials. , When the ground particles are the size of a grain of rice and are mixed with cooked rice after draining (after adjusting the moisture content range), the cooked rice containing konjac has the deliciousness of the cooked rice itself. , the inventors found that the taste of the rice itself is maintained and that the blended konjac does not cause any discomfort at all, and have completed the present invention by replacing the ground konjac with rice-grain-sized konnyaku.

The gist of the present invention is a processed konjac food containing dealkalized gelatinized konjac pseudo rice with a pH value of 2.5 to 7.0 for mixing with rice after cooking in the following (1) to (8): and
(1) A pH for separating the liquid or paste acidic material and then mixing it with cooked rice for use, characterized by a combination of rice-grain-sized alkaline gelled konjac and a liquid or paste acidic material. A konjac processed food containing dealkalized gelatinized konjac imitation rice having a value of 2.5 to 7.0 . (2) The processed konjac food according to (1) above, wherein the rice-grain-sized alkali-gelled konjac is a rice-grain-sized molded article of alkali-gelled konjac. (3) The processed konjac food according to (1) or 2 above, wherein the rice-grain-sized alkali-gelled konjac is made from konjac potato flour and/or konjac flour. (4) The processed konjac product according to any one of (1) to (3) above, wherein the rice-grain-sized alkali-gelled konjac is colorless. (5) Any one of the above (1) to (3), wherein the rice-grain-sized alkali-gelled konjac is made of a raw material powder containing a natural coloring agent for making colored pseudo-rice. The konjac processed product described. (6) The konjac processing according to any one of (1) to (5) above, wherein the acidic material contains one or more acidulants selected from gluconic acid, citric acid, and lactic acid for alkali neutralization. product. (7) The processed konjac product according to (6) above, wherein the acidic material further contains a thickening substance. (8) The processed konjac product according to (7) above, wherein the thickening substance is one or more selected from low-methoxyl pectin, corn starch, and xanthan gum.

In addition, the gist of the present invention is a processed konjac food containing the dealkalized gelled konjac imitation rice for use by mixing with cooked rice of the following (9) to (21). (9) Rice grain-sized gelled konjac is combined with an acidic material, heat-treated, and dealkalized gelled konjac pseudo-rice with a pH value of 2.5 to 7.0 for use by mixing with cooked rice. A method for producing a processed konjac food containing dealkalized gelatinized konjac pseudo-rice to be used by mixing with cooked rice. (10) The rice-grain-sized gelatinized konjac according to (9) above, wherein the raw material powder made of konjac is mixed with water to gelatinize, and the konjac gelled with alkali is molded into rice-grain-sized. A method for producing a processed konjac food containing dealkalized gelatinized konjac imitation rice. (11) The method for producing a processed konjac food containing the dealkalized gelatinized konjac-like rice according to (10) above, wherein konjac powder and/or konjac powder are used as the konjac powder. (12) Production of a processed konjac food containing the rice-grain-sized dealkalized gelled konjac-like rice according to any one of (9) to (11) above, wherein the rice-grain-sized gelled konjac is colorless. Method. (13) The rice-grain-sized gelled konjac according to any one of (9) to (12) above, wherein the raw material flour is blended with a natural coloring agent to make it a colored pseudo-rice. A method for producing a processed konjac food containing dealkalized gelatinized konjac imitation rice. (14) The dealkalization according to any one of (9) to (13) above, wherein the acidic material contains one or more acidulants selected from gluconic acid, citric acid, and lactic acid for alkali neutralization. A method for producing a konjac processed food containing gelatinized konjac-like rice. (15) A method for producing a processed konjac food containing the dealkalized gelatinized konjac-like rice according to (14) above, wherein the acidic material further contains a thickening substance. (16) The method for producing a processed konjac food containing dealkalized gelatinized konjac-like rice according to (15) above, wherein the thickening substance is one or more selected from low-methoxyl pectin, corn starch, and xanthan gum. (17) The dealkalized gel according to any one of (9) to (16) above, wherein the acidic material is in a liquid or paste form and is separated from the simulated rice and then mixed with the cooked rice after the simulated rice has been cooked. A method for producing a konjac processed food containing a konjac pseudo-rice. (18) The dealkalized gelled konjac-pseudo-rice according to any one of (9) to (17) above, wherein the heat treatment is performed by combining rice-grain-sized gelatinized konjac with an acidic material and enclosing it in a container. A method for producing a konjac processed food containing (19) The dealkalized gelatinized konjac-like rice according to any one of (9) and (9) above, wherein the heat treatment is performed at 50°C to 120°C for 60 minutes while maintaining the product temperature. A method for producing a konjac processed food containing (20) The above, characterized in that rice-grain-sized gelatinized konjac is combined with an acidic material, heat-treated to adjust the pH value to 2.5 to 7.0, and retort-treated in a retort pouch. (9) A method for producing a processed konjac food containing the dealkalized gelled konjac imitation rice according to any one of (9) to (19). (21) A sealable plastic container is used as a retort pouch, and after filling it, it is sealed and adjusted to a predetermined pH by neutralizing the alkali in the rice-grain-sized gelatinized konjac with a pH of 10 to 12 in the container. A method for producing a processed konjac food containing the dealkalized gelatinized konjac imitation rice according to (20) above, characterized in that:

In recent years, an increase in the number of people suffering from obesity, diabetes, etc. due to excessive intake of energy has become a problem, and it is recommended to reduce the amount of energy intake. Therefore, efforts have been made to improve blood sugar levels by reducing the amount of energy intake from glucomannan or konnyaku by reducing the amount of cooked rice, the staple food, but for Japanese people, reducing the amount of cooked rice leads to an increase in dietary intake. There is a problem that it is difficult to obtain a sense of satisfaction at the time. According to the present invention, the rice containing granular rice konjac maintains the deliciousness of the rice itself, can suppress sugar intake even when eating a normal amount of rice, and satisfies the appetite sufficiently, and It is possible to provide dealkalized gelatinized rice granular konjac (konjac pseudo-rice) that can be used simply by mixing it with cooked rice, with reduced odor and elasticity peculiar to konjac. Konjac consists of 96-97% water, and when the water is removed, the main component is glucomannan. , It is used as a low-calorie food with 5 to 7 kcal per 100 g. A cooked rice-like food obtained by forming konnyaku into the size of a grain of rice and mixing it with cooked rice has a lower energy content than pure cooked rice, and is a health-preferred food for limiting calorie intake. .
The dealkalized gelatinized rice granular konnyaku to be used by mixing with cooked rice depends on whether it is white rice or rice containing colored rice granular konnyaku, depending on the purpose of each rice. It is possible to contain grainy rice konjac, and it is possible to exert the above-mentioned physiological effects. These daily uses and benefits will expand the use of konnyaku, whose consumption continues to decline, and provide more people with healthy food, contributing to healthy eating habits. .
By heat sterilizing and neutralizing the rice grain konnyaku in a state where it contains a large amount of water and is sealed in a packaging container, there is no need to worry about storage at room temperature, and storage in the refrigerator is recommended to prevent spoilage. do not need. When you use it by mixing it with rice after cooking, just drain the water well and then mix it with the rice after cooking.
In addition, by making grained rice konjac colored in various colors, it is possible to produce colorful and playful healthy rice. Furthermore, foods using grainy rice konnyaku as a material are low in calories and a new type of rice that exhibits a sense of health. A product can be developed.

2 is a photograph showing the external appearance of I (control) and II to IV (completion of rice mixed with mannan tapioca) on which the sensory test of Example 2 was conducted. 4 is a table summarizing the results of the sensory test of Example 2. FIG. 1 is a table summarizing a comparison of nutritional components (per 100 g) of rice in (1) to (7) of Example 3. FIG. 10 is a photograph showing the appearance of white rice replaced with 30% of (5) of Example 3. FIG. Application examples of rice balls mixed with colored konjac grains (1), fried rice mixed with konjac grains (2), and dealkalized gelled konjac pseudo-rice toppings for konjac gunkanmaki are shown.

The present invention is characterized by a combination of rice-grain-sized alkaline gelled konjac and a liquid or paste acidic material. The present invention relates to a konjac processed food containing alkaline gelatinized konjac-like rice. After sealing the mixture of the alkali-gelled konjac product having a size of rice grain and the acidic material in a container for distribution, neutralization treatment and heat sterilization treatment can be carried out at the same time. After separating from the acidic material, it can be used by mixing with cooked rice. Adjustment of the amount of konjac milling, adjustment of the moisture content of the konjac grains by draining when separating from the acidic material is performed, and even if it is mixed with rice after cooking, there is no sticky feeling at all, and there is no sense of incongruity different from rice grains. do not have. In addition, the alkaline gelled konjac has a slight amount of acidic ingredients attached around it, and exhibits the effect of mixing well with the rice grains of cooked rice after cooking.

〈Rice-grain-sized alkali-gel konjac〉
In the present invention, the rice-grain-sized alkali gelled konjac is water-containing konjac having a granular appearance and shape similar in size to cooked rice grains. The length of rice around the world varies widely from 4mm to 9mm, but it is said that Japanese rice has a very narrow width of 5mm to 6mm. Rice becomes 2.2 times larger in weight and 2.5 times larger in weight (volume). Therefore, the major axis of the rice-grain-sized alkali-gelled konjac is 4 mm or more, preferably 5 mm or more, and the size range is 12 mm or less, preferably 10 mm or less, and the grain minor axis is 1.5 mm or more, preferably The size is 2 mm or more and 4 mm or less, preferably 3 mm or less, and the processing means is not particularly limited.

<Method for producing rice-grain-sized alkaline gelled konjac>
Rice granular konjac is made by adding water to refined konjac flour, stirring and mixing with a stirrer, and allowing to stand for about 1 hour, then adding a calcium hydroxide-containing liquid having a pH of 10 to 14. , or mixed with fine powder of calcium hydroxide, hardened, molded into rice grains with a molding machine, and heated at 40° C. to 60° C. for about 5 minutes.
The manufacturing method will be described in more detail.
First, refined konjac flour is used to prepare a water-dispersed sol. A sol is prepared by dispersing 1 part by weight of the refined konjac powder in water of 0 to 60° C. in an amount of about 20 to 50 times, preferably about 30 to 40 times the weight of the refined konjac powder. The amount of konjac powder can be changed depending on the intended use of the rice, and 1.5% to 4% is used. At this time, starch, a gelling agent, etc. may be added for the purpose of improving physical properties, or a coloring agent such as yellow, red, or green may be added to color the molded product (see Patent Document 11). Starch and gelling agent can be changed according to usage and texture. Tapioca starch, rice starch, corn starch, xanthan gum, locust bean gum and the like are used.

Next, the water-dispersed sol obtained as described above is formed into particles and gelled. 15 to 60 granules are simultaneously extruded from the perforated plate provided at the discharge port of the kneading device into the hot water bath in the same manner as when molding Shirataki or thread konnyaku using a perforated plate with many forming holes. It is shaped by pressing and solidified by curing. Gelation (coagulation) is performed by reacting refined konjac powder with an alkali that is permitted to be used in foods. The hydrophilic acetyl group in glucomannan, which is the main component of refined konjac flour, becomes acetic acid through a chemical reaction with alkali, and is removed, creating an irreversible gel.
When the alkali is calcium hydroxide, about 3 to 10%, preferably 5 to 7% of the initial weight of the refined konjac powder is uniformly mixed in the state of an aqueous dispersion with the water-dispersed sol, molded into granules, and 0 ° C. Allow to stand in water at ~60°C, preferably in water at 40°C to 60°C until gelation. Gelation time varies with alkali concentration and water temperature. The relationship between water temperature and gelation time when the alkali is calcium hydroxide and 5% of the weight of the refined konjac powder is, for example, when the water temperature is 10°C, gelation takes about 15 minutes, and when the water temperature is 60°C, the gelation time is about 15 minutes. Gelation is completed in about 2 minutes. Rice grain-like alkaline konjac has a pH of 10 or more.

Next, the rice grain-like alkaline konnyaku is dealkalized. First make konnyaku (grains) with alkali, then mix it with the dealkalized seasoning liquid and dealkalize it. In the present invention, it is preferable that the rice grain konnyaku is neutralized to pH 2.5 to 7.4. As organic acids, food additives such as acetic acid, citric acid, lactic acid, malic acid, and gluconic acid are mainly used. It is also possible to use
In some cases, the pH is adjusted to be weakly acidic, filled as it is in a plastic container such as a bag, boiled and sterilized, cooled and shipped as a product. Acid is added so that the pH of the product is 2.5 to 7.0, preferably 5.0 to 4.0, in order to enable normal temperature distribution, for example, heat sterilization at 85 ° C. for 30 to 60 minutes. I do. For refrigerated, chilled or frozen distribution, the pH can be up to 7.4, but it is preferable to adjust the pH to 2.5 to 7.0 from the point of view of managing the product after it reaches the consumer.
The konjac neutralization step will be further described. The grainy rice konjac used in the present invention is obtained by coagulating konjac potatoes or refined konjac flour with an alkali such as calcium hydroxide or lye water. The coagulated product is konnyaku shaped like rice grains, and they are uncolored or colored. Uncolored konnyaku is roughly divided into white konnyaku that does not use seaweed powder and black konnyaku that is colored with seaweed powder. Colored konjac is kneaded with an oily natural pigment that is difficult to dissolve in the seasoning liquid (see Patent Document 11). For example, yellow (carotene), red (paprika), black (squid ink), blue (gardenia) and/or green (marigold, gardenia) are kneaded as natural pigments that do not dissolve into water and seasoning liquid from konnyaku. It is colored konnyaku.
The amount of acid required to neutralize the alkali in konjac is obtained by grinding a predetermined weight of konjac with a homogenizer and mixing it with an amount of acidic material that can at least neutralize the alkali content of the ground konjac. can be determined by adding an organic acid and measuring the amount of acid required to reach pH 2.6 to 7.0. Food additives such as acetic acid, citric acid, lactic acid, malic acid, and gluconic acid are mainly used as organic acids, but it is preferable to consider acidic ingredients contained in seasonings, fruit juices, and the like.

The process of neutralizing the grained rice konjac with a predetermined amount of acidic content can be carried out in a container and then by storing the neutralized product in an individual packaging container. The konnyaku, organic acids, seasonings, etc. may be enclosed and then neutralized. Alternatively, all of the food ingredients including the grainy rice konjac may be placed in individual packaging containers for distribution and then neutralized in the heat sterilization step. The material of the packaging container to be filled is made of heat-resistant plastic rather than glass, and rigid containers, flexible laminate bags, and retort pouches are more efficient in terms of workability. The purpose of the heat treatment after packaging is to quickly neutralize and remove the alkalinity of the konjac and to accelerate the penetration of the seasoning ingredients into the konnyaku.
Under heat treatment conditions, konjac may soften or become rubbery, and this phenomenon is related to the pH of seasoned konjac. The optimum heating conditions considering texture and storage stability are 50 to 95°C in the range of pH 3.5 to 6.0, and 100 to 120°C in the range of pH 6.0 to 9.0. Time is within 60 minutes. In this heat treatment, when the grainy rice konjac is finished, the seasoning liquid component sufficiently penetrates into the konnyaku and is seasoned, and when the heating process is finished, the grainy rice konjac is neutralized to a predetermined pH.

<Liquid or paste acidic material>
The liquid or paste acidic material for the dealkalization treatment (neutralization treatment) can be changed according to the purpose and taste of the rice. Basically, it is selected from gluconic acid, acetic acid, citric acid, malic acid, tartaric acid, etc., but it is also possible to adjust the pH value and taste according to the application. Usually, rice is arranged to be cooked and mixed later, but in the present invention, it is mixed later. For Japanese food, there are sushi, salty, curry-flavored, takikomi gohan (additional ingredients in this case), mixed gohan, millet gohan, etc. For non-Japanese gourmets, it is sometimes 'fried'. The processed konjac food of the present invention is composed of a combination of rice-grain-sized alkaline gelled konjac and a liquid or paste acidic material. After separating the liquid or paste acidic material, it is used by mixing with cooked rice. It contains a dealkalized gelled konjac imitation rice for making. The liquid or pasty acidic material that is separated when used includes one or more selected from seasonings, thickeners, fruit juices, purees obtained by crushing and pureing fruits and/or vegetables, fruit pastes, and vegetable pastes. , the pH value is adjusted so as to at least neutralize the alkaline content of the grained rice konjac. The acidic material preferably contains a thickening substance in order to adjust the degree of mixing with the rice. The thickening substance is not limited as long as it is a viscous substance for food, and includes natural polysaccharides such as starch and seaweed components, natural gum components as well-known food additives, polysaccharide thickeners, and the like. Pectin is widely used in low pH foods such as jams and jellies. The types of pectin are roughly divided into high methoxyl pectin and low methoxyl pectin, which are used according to viscosity and gelling properties. Other specific examples include xanthan gum, tamarind gum, guar gum, tara gum, cod bean gum, locust bean gum, carrageenan, and the like. By changing the size of rice grain konjac, it is possible to express the color and texture of vegetables, especially in the case of colored konnyaku. can be replaced by
The texture also changes depending on the type of additives used. For example, for grainy rice konjac, it is possible to determine the optimum quality of stickiness when considering the type and amount of the thickening agent. The quality of stickiness is a complex combination of physical properties centered on viscoelasticity, so it is difficult to quantify it, and even with measurements by specialized equipment such as viscometers, rheometers, and texturometers, it is the optimum value. It is difficult to ask for In order to determine the optimum quality of stickiness, after all, we had no choice but to determine the best results from sensory tests with the five human senses.
Acetic acid, sugar, sorbitol, salt, monosodium glutamate, calcium lactate, beef extract, dark soy sauce, etc. are used as seasoning liquids, and they are used for simmered dishes, stir-fried dishes, aemono dishes, etc., and are used in western, Japanese, and Chinese dishes. Any seasoning of the wind can be used. Concentrated fruit juices such as blueberries and strawberries, flavors, pulp, and the like are used to bring out the fruity flavor.
By using grained rice konnyaku colored in various colors, you can expect colorful and playful healthy rice, and food using grainy rice konnyaku as an ingredient can develop new products that are low in calories and have a sense of health. For example, it is possible to expand into new markets such as mixed sushi ingredients, nigiri sushi toppings, and rice balls with black konnyaku. FIG. 5 shows an application example of a rice ball mixed with colored konnyaku grains (1), a rice fried rice mixed with konjac grains (2), and a topping of konjac gunkanmaki.

EXAMPLES Next, the present invention will be specifically described based on examples. The present invention is by no means limited by these examples.

［表２］
上記試作サンプル
ｐH（℃） 3.84 (19.3)
塩分 0.07
Brix 5.5 The rice-grain-sized alkali gelled konjac used in this example is called "Mannan tapioca 4 mm."
[Composition of mannan tapioca 4 mm]
Table 1 shows the composition of mannan tapioca 4 mm, and Table 2 shows its properties. The compounding ratios in Table 1 are the compounding ratios of konnyaku (grains) that are first made with alkali, then combined with the dealkalized seasoning liquid, and dealkalized.
Although 3.0% of the konjac powder was used in this example, it can be changed in the range of 1.5% to 4% depending on the application to change the texture. Acidulants such as gluconic acid, acetic acid, citric acid, malic acid, and tartaric acid can be used and can be changed according to the application and taste. The starch and gelling agent may be tapioca starch, rice starch, corn starch, xanthan gum, locust bean gum, etc., and can be changed according to the application and texture. It is also possible to add natural pigments to konjac to express colors that match the object, such as chicken rice color, curry color, etc. In addition, it is also possible to adjust the pH value and the taste according to the application such as sushi, salty taste, curry taste, etc.

[Table 2]
Prototype sample above
pH (°C) 3.84 (19.3)
Salinity 0.07
Brix 5.5

A sensory test was carried out by mixing the mannan tapioca of Example 1 into rice.
[procedure]
<I. Control>
(1) Weigh 1 go (150g) of rice and put it in a bowl.
(2) Add plenty of water to the bowl, stir quickly 2-3 times, and discard the water.
(3) Add water, wash by hand and discard the water. Repeat this three times.
(4) Transfer the rice to the pot of the rice cooker, add water (approximately 200 g) to the scale of 1 go, and soak in water for 1 hour. Set in the rice cooker.
(5) Loosen as soon as possible after cooking. Mix gently from the bottom of the rice cooker so as not to crush the rice grains. (Approx. 350g after cooking, see photo of I in Fig. 1)
<II. Mix in dealkalized grain konjac>
(1) Weigh 1 go (150g) of rice and put it in a bowl.
(2) Add plenty of water to the bowl, stir quickly 2-3 times, and discard the water.
(3) Add water, wash by hand and discard the water. Repeat this three times.
(4) Transfer the rice to the pot of the rice cooker, add water (approximately 200 g) to the scale of 1 go, and soak in water for 1 hour. Set in the rice cooker.
(5) Mannan tapioca 4 mm (colorless) KSD003 is placed in a colander and drained well.
(6) Add 90 g of drained mannan tapioca to 210 g of cooked rice and loosen as soon as possible. Mix gently from the bottom of the rice cooker so as not to crush the rice grains. (Finished 300g rice: mannan tapioca = 7:3, see the completed photo of II in Figure 1))
<III. 10% dehydrated dealkalized grain konnyaku mixed in>
(1) Weigh 1 go (150g) of rice and put it in a bowl.
(2) Add plenty of water to the bowl, stir quickly 2-3 times, and discard the water.
(3) Add water, wash by hand and discard the water. Repeat this three times.
(4) Transfer the rice to the pot of the rice cooker, add water (approximately 200 g) to the scale of 1 go, and soak in water for 1 hour. Set in the rice cooker.
(5) Mannan tapioca 4 mm (colorless) KSD003 is placed in a colander and drained well. Furthermore, it is placed in a net and pressure is applied by hand to dehydrate 10% of its weight. (Image of draining water between konnyaku)
(6) Add 90 g of drained mannan tapioca to 210 g of cooked rice and loosen as soon as possible. Mix gently from the bottom of the rice cooker so as not to crush the rice grains. (Finished 300g rice: mannan tapioca = 7:3, see the completed photo of III in Fig. 1))
<IV. Mix 20% dehydrated dealkalized granules>
(1) Weigh 1 go (150g) of rice and put it in a bowl.
(2) Add plenty of water to the bowl, stir quickly 2-3 times, and discard the water.
(3) Add water, wash by hand and discard the water. Repeat this three times.
(4) Transfer the rice to the pot of the rice cooker, add water (approximately 200 g) to the scale of 1 go, and soak in water for 1 hour. Set in the rice cooker.
(5) Mannan tapioca 4 mm (colorless) KSD0033 is placed in a colander and drained well. Furthermore, it is placed in a net and pressure is applied by hand to dehydrate 20% of its weight. (Image of draining water between konnyaku)
(6) Add 90 g of drained mannan tapioca to 210 g of cooked rice and loosen as soon as possible. Mix gently from the bottom of the rice cooker so as not to crush the rice grains. (Finished 300g rice: mannan tapioca = 7:3, see the completed photo of IV in Figure 1)

Details of the sensory test are as follows.
●Tasting sample detailsI. Control (regular cooked rice)
II. Mixed mannan tapioca with seasoning liquid in cooked rice at a ratio of 7:3 (rice: mannan tapioca).
III. Cooked rice is mixed with 10% dehydrated mannan tapioca in a ratio of 7:3 (rice: mannan tapioca).
IV. Cooked rice was mixed with 20% dehydrated mannan tapioca after removing the seasoning liquid at a ratio of rice: mannan tapioca = 7: 3 Sensory test method (N = 5 people)
・Tasting each sample 1 to 2 hours after cooking ・Tasting after placing in the refrigerator for 48 hours ・Tasting after placing in the refrigerator for 48 hours, then microwaved and tasted A total of 3 patterns were confirmed.
A comparative evaluation was conducted by five panelists. The evaluation was based on taste, aroma, texture, and overall evaluation, and was evaluated on a three-grade scale of ◯ very good, Δ good, and × poor. The number of respondents for each evaluation was taken as the result of the sensory test.

●Sensory test results Fig. 2 shows a table summarizing the results of the sensory tests.
★Comparison after cooking There was no problem with the taste and aroma, and many of the opinions concerning the texture of II were that it was sticky compared to I.
Compared to that, III and IV are popular because there is no sense of incongruity compared to I.
★Comparison after 48 hours in the refrigerator There was no problem with the taste and aroma, but the texture of I was crumbly and the texture of II was still sticky.
III and IV maintained the same texture as when cooked.
★ After 48 hours in the refrigerator, microwave oven comparison There was no problem with the taste and aroma, and in terms of texture, II was still sticky compared to I.
III and IV maintained the same texture as when cooked.
★Overall results Rice mixed with dehydrated tapioca mannan
It is expected that the texture will not become crumbly even after a long period of time and will retain its freshly cooked texture.
There were no other problems in terms of appearance, taste, and smell.

FIG. 3 is a table showing a comparison of rice nutritional components (per 100 g) of the following (1) to (7).
(1) white rice,
(2) Mannan tapioca 4 mm (colorless) KSD003 dealkalized, tasteless konjac powder 3% starch 2%,
(3) 10% replacement white rice,
(4) 20% replacement white rice,
(5) 30% replacement white rice,
(6) 40% replacement white rice,
(7) 50% replacement white rice Fig. 3 shows a photograph of the 30% replacement white rice in (5) above.

In recent years, an increase in the number of people suffering from obesity, diabetes, etc. due to excessive intake of energy has become a problem, and it is recommended to reduce the amount of energy intake and to suppress the increase in blood sugar level.
Therefore, attempts have been made to improve blood sugar levels and the like by reducing the intake of glucomannan or konjac by reducing the intake of cooked rice, which is the staple food. Efforts have been made to reduce energy intake based on cooked rice, which is the staple food, but there is a problem that if the amount of cooked rice is reduced, it is difficult for Japanese people to feel satisfied when eating. In general, konjac is composed of 96-97% water, and the main component when water is removed is glucomannan, which is hardly digested in the human digestive tract and is partially converted into fatty acids by intestinal microorganisms for use. For this reason, konnyaku is known as a food with a low calorie of 5 to 7 kcal per 100 g, and is a health-preferred food for restricting calorie intake. Cooked rice-like food, which is a mixture of rice-grain-sized konnyaku, which is a low-energy food material, and cooked rice, has lower energy than pure cooked rice. It is recommended that carbohydrate restriction should be started by reducing the amount of staple foods such as rice, bread, and noodles. It is possible to provide one way to turn off sugar by using the low-sugar products of There is no need to drastically cut carbohydrates, which are essential nutrients for the brain, and symptoms such as lethargy, fatigue, and drowsiness do not appear temporarily. 40) Carbohydrate off of kilocalories is possible.

Claims (21)

Characterized by a combination of rice-grain-sized alkaline gelled konjac and a liquid or paste acidic material, the pH value is set to 2 for separating the liquid or pasty acidic material and then mixing it with the cooked rice. A konjac processed food containing dealkalized gelatinized konjac imitation rice of .5 to 7.0 . 2. The processed konjac food according to claim 1, wherein the rice-grain-sized alkali-gelled konjac is a rice-grain-sized molded article of alkali-gelled konjac. 3. The konjac processed food according to claim 1 or 2, wherein the rice-grain-sized alkaline gelled konjac is made from konjac potato powder and/or konjac powder. 4. The processed konjac product according to any one of claims 1 to 3, wherein the rice-grain-sized alkali gelled konjac is uncolored. 4. The processed konjac product according to any one of claims 1 to 3, wherein the rice-grain-sized alkali-gelled konjac is made of a raw material flour containing a natural coloring agent for producing a colored pseudo-rice. 6. The processed konjac product according to any one of claims 1 to 5, wherein the acidic material contains one or more acidulants selected from gluconic acid, citric acid, and lactic acid for alkali neutralization. The processed konjac product according to claim 6, wherein the acidic material further contains a thickening substance. 8. The processed konjac product according to claim 7, wherein the thickening substance is one or more selected from low methoxyl pectin, corn starch, and xanthan gum. Rice-grain-sized gelled konjac is combined with an acidic material and heat-treated to make dealkalized gelled konjac pseudo rice with a pH value of 2.5 to 7.0 for mixing with cooked rice. A method for producing a processed konjac food containing dealkalized gelatinized konjac-like rice having a pH value of 2.5 to 7.0 to be used by mixing with cooked rice. 10. The dealkalized gelling according to claim 9, wherein the rice-grain-sized gelatinized konjac is obtained by mixing raw material powder made of konjac with water to gelatinize the konjac, and then gelatinizing the konjac with alkali to form a rice-grain-sized gelatin. A method for producing a konjac processed food containing konjac-like rice. The method for producing a konjac processed food containing the dealkalized gelatinized konjac-like rice according to claim 10, wherein the konjac of the raw material flour is konjac potato flour and/or konjac flour. 12. The method for producing a processed konjac food containing the rice-grain-sized, dealkalized gelled konjac-like rice according to any one of claims 9 to 11, wherein the rice-grain-sized gelatinized konjac is colorless. 13. The dealkalized gelled konjac imitation according to any one of claims 9 to 12, wherein the rice-grain-sized gelatinized konjac contains a raw material flour mixed with a natural coloring agent to make the imitation rice colored. A method for producing a konjac processed food containing rice. The dealkalized gelatinized konjac rice imitation according to any one of claims 9 to 13, wherein the acidic material contains one or more acidulants selected from gluconic acid, citric acid, and lactic acid for alkali neutralization. A method for producing a konjac processed food containing The method for producing a processed konjac food containing the dealkalized gelatinized konjac-like rice according to claim 14, wherein the acidic material further contains a thickening substance. 16. The method for producing processed konjac food containing dealkalized gelatinized konjac rice imitation according to claim 15, wherein the thickening substance is one or more selected from low methoxyl pectin, corn starch, and xanthan gum. The dealkalized gelatinized konjac imitation rice according to any one of claims 9 to 16, wherein the acidic material is in liquid or paste form and is separated from the imitation rice and then mixed with the cooked rice after the imitation rice is cooked. A method for producing a konjac processed food. The processed konjac food containing the dealkalized gelled konjac imitation rice according to any one of claims 9 to 17, wherein the heat treatment is performed by combining rice-grain-sized gelatinized konjac with an acidic material and enclosing it in a container. Production method. The method for producing a processed konjac food containing the dealkalized gelatinized konjac-like rice according to any one of claims 9 and 18, wherein the heat treatment is performed at 50 ° C. to 120 ° C. for 60 minutes while maintaining the product temperature. . Rice-grain-sized gelatinized konjac is combined with an acidic material, heat-treated to adjust the pH value to 2.5 to 7.0, and retort-treated in a retort pouch. 20. A method for producing a processed konjac food containing the dealkalized gelatinized konjac imitation rice according to any one of 19. It is characterized by using a sealable plastic container as a retort pouch, sealing it after filling it, and adjusting it to a predetermined pH by neutralizing the alkali in the rice-grain-sized gelatinized konjac with a pH of 10 to 12 in the container. A method for producing a konjac processed food containing the dealkalized gelled konjac pseudo rice according to claim 20.

Images