JPH01256366A - Preparation of novel food raw material - Google Patents

Abstract

PURPOSE:To prepare a food raw material having finely wrinkled appearance and unique good palatability, by mixing KONJAK (paste made from starch of devil's tongue) with a water-insoluble non-protein compound and subjecting the mixture to alkali treatment, etc. CONSTITUTION:A mixture of KONJAK and a water-insoluble non-protein compound (e.g. cellulose, chitin or algae powder) and, as necessary, a water-soluble polymeric carbohydrate (e.g. corn starch, processed starch or carrageenan) is added with an alkaline substance and the obtained alkaline paste is gelatinized by heating. The coagulated material produced thereby is frozen in the presence of water and thawed or is frozen in the presence of salts and/or alcohols and thawed.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a new food material, and more specifically to a method for producing a new food material having a curly appearance and a new texture using konjac flour, sweet potato, or purified glucomannan. It concerns the manufacturing method.

[Problems to be solved by conventional techniques and inventions] It is said that the Japanese people are now richer and their eating habits have improved, but on the other hand, the content of high-calorie, high-protein, and high-fat meals has increased. Adult diseases such as heart disease, hyperlipidemia, 11-urinary disease, and cancer, which were rare in the Japanese population, are increasing and becoming a major problem.

Under these circumstances, the importance of dietary fiber has been emphasized in recent years, but in general, dietary fiber is not exposed to sunlight, and foods with a high amount of dietary fiber tend not to be welcomed, so it is not necessarily easy to increase the intake of dietary fiber. There is no such situation.

On the other hand, konjac is a representative food with high dietary fiber that has been enjoyed by Japanese people since ancient times, but the reality is that its consumption is slowing down. The reason for this is
First of all, the wood content is the same even if the shape of konnyaku is changed, such as board konjac, ball konnyaku, or string konnyaku, so its field of use is limited. Furthermore, once the currently available konnyaku is frozen and thawed, it irreversibly denatures and becomes rough in texture, known as frozen konjac, which does not give it a favorable reputation as a food product.

Furthermore, since current konnyaku has a unique alkaline odor, it is inconvenient that it requires thorough washing or boiling in water to remove excess alkaline content before cooking.

[Means for Solving the Problems] Therefore, the wood inventors used konnyaku to solve these problems, and as a result of conducting various research to create a new food material rich in dietary fiber, they found that konjac is non-toxic. We discovered that by processing a proteinaceous water-insoluble compound and, if necessary, a water-soluble polymeric carbohydrate in a specific process, it is possible to produce a material with a curly appearance and a good texture. The present invention has now been completed.

That is, the present invention first involves adding an alkali to a mixture of konjac and a non-protein water-insoluble compound, heating it to gel it, freezing the coagulated product in the presence of water, and then thawing it. The second step is to add an alkali to a mixture of konjac and a non-protein water-insoluble compound, heat it to gel it, and transform the coagulated product into a mixture in the presence of salts and/or alcohols. After freezing under
The third step is to add an alkali to a mixture of konjac, a non-protein water-insoluble compound, and a water-soluble polymeric carbohydrate, heat the mixture to gel it, and solidify it. A method for producing a novel food material, which is characterized by freezing something in the presence of water and then thawing it.
Fourth, an alkali is added to a mixture consisting of konjac, a non-protein water-insoluble compound, and a water-soluble polymeric carbohydrate, and the mixture is heated to gel, and the coagulated product is frozen in the presence of salts and/or alcohol. The present invention provides a method for producing a novel food material, which is characterized by thawing.

The components common to the four production methods of the present invention are konnyaku and non-protein water-insoluble compounds. In the present invention, konjac paste with a mannan concentration of 1 to 5% by weight is prepared using konjac potatoes, konjac flour, and purified glucomannan according to a conventional method. Examples of non-protein water-insoluble compounds include wood pulp, corn cellulose, apple bulb, thoroughly crushed soy bean curd, cellulose such as cellulose calcium glycolate, crystalline cellulose, finely crushed amounts of crab shell, shrimp acid, etc. Chitin obtained from these materials (
(including chitosan), bone meal, seaweed powder such as hijiki, vegetable oils such as rapeseed oil and palm oil, animal oils, fish oil, fats and oils such as powdered oils and fats, and hydrogenated oils, calcium carbonate, and calcium citrate.

Slightly soluble calcium acid pyrophosphate, dibasic calcium phosphate, tertiary calcium phosphate, magnesium carbonate, etc.
(insoluble) salts, one or two of these
More than one species can be used. The mixing ratio of both is 0.1 parts by weight of cellulose per 100 parts by weight of konnyaku flour.
-500 parts by weight, preferably 100-200 parts by weight, chitin 0.1-SOO parts by weight, preferably 10-10 parts by weight
0 parts by weight, blue powder is 0.1 to 500 parts by weight, preferably 1
0 to 100 parts by weight, 0.1 to 5000 parts by weight of oils and fats,
Preferably 100 to 500 parts by weight, slightly soluble salt 0.1 to 500 parts by weight
The amount is 300 parts by weight, preferably 10 to 110 parts by weight.

Moreover, the third aspect of the present invention. In the fourth production method, a water-soluble polymeric carbohydrate is added in addition to the above components. Water-soluble polymeric carbohydrates include potato starch, sweet potato starch, cornstarch, and wheat starch.

Starch such as rice starch, corn or rice glutinous seed starch, or a 1 to 20% by weight aqueous solution of these starches that has been gelatinized by heating, processed starch.

Dextrin, cyclodextrin, as well as alginic acid, sodium alginate, gum arabic, arabinogalactan, carrageenan, agar.

xanthan gum, tamarind gum, karaya gum.

Examples include gums such as tara gum, farcellan, pullulan, pectin, locust bean gum, guar gum, and tracanth gum, and one or more of these can be used. By incorporating an appropriate amount of water-soluble polymeric carbohydrates, texture such as chewiness can be adjusted. The mixing ratio is
0.1 to 500 parts by weight, preferably 0.1 to 3 parts by weight of the above water-soluble polymeric carbohydrate per 100 parts by weight of konjac flour.
00 parts by weight, and may be selected within the above range depending on the desired texture.

In the present invention, the raw material paste is prepared by mixing the above-mentioned konnyaku seaweed, a non-protein water-insoluble compound, and a water-soluble polymeric carbohydrate added as desired. In that case, there is no particular restriction on the order in which these substances are mixed, as long as they are sufficiently mixed.

The raw material paste thus obtained is made into an alkaline paste by adding an alkaline substance and stirring quickly. In this case, the alkaline substance to be added may be any alkaline substance that can be added to foods, but milk of lime is preferably used, for example. When milk of lime is used, it is preferably at a concentration of 0.1 to 10% by weight. The amount added may be the same as when making normal konnyaku, and is 1 to 50 parts by weight of slaked lime per 100 parts by weight of konjac flour, preferably 5 to 50 parts by weight.
It is 10 parts by weight.

Next, the obtained alkaline paste is heated and solidified.

The alkaline glue may be heated by immersing it in hot water at 50 to 90°C, or it may be heated from outside the package using steam or the like after it has been packaged.

After heating and coagulating, it may be cut into strips, dice, or flakes as desired, or the alkaline glue may be extruded through slits into hot water or a hot alkaline aqueous solution, molded into the desired shape, and solidified. It is advantageous for work. As the hot alkaline aqueous solution in this case, for example, a slaked lime aqueous solution having a concentration of 0.01 to 1% and heated to 50 to 90°C is suitable.

Subsequently, the thus obtained coagulated material was subjected to the first method of the present invention. In the third production method, it is frozen in the presence of water, and in the second and fourth production methods, it is frozen in the presence of salts and/or alcohol. The first aspect of the present invention. In the third production method, the coagulated material is immersed in water, or after being immersed, it is taken out of the water and frozen according to a conventional method. The freezing temperature may be any temperature at which the coagulated material freezes, for example -5 to -50.
Cool to ℃ and freeze. Second aspect of the present invention. In the fourth production method, the coagulated material is immersed in a solution of salts and/or alcohol, or after being immersed, it is pulled out of the solution and cooled to -5 to -50°C to freeze. Alternatively, a solution of salts and/or alcohol may be applied to the coagulated material by spraying or the like, followed by freezing.

In this case, the salts to be used include those that can be used in ordinary foods, such as soluble alkali metal salts, alkaline earth metal salts, and ammonium salts, regardless of whether they are organic or inorganic salts. Specifically, sodium salts such as common salt, sodium citrate, sodium lactate, sodium dJ-malate, sodium glutamate, sodium 5' inosinate, monosodium succinate, disodium succinate, sodium acetate, sodium carbonate, etc. Potassium, d-potassium hydrogen tartrate.

df - Potassium salts such as potassium bitartrate, potassium carbonate, alum, potassium pyrophosphate, potassium polyphosphate, potassium metaphosphate, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate; calcium chloride, calcium lactate, 5' Calcium ribonucleotide, calcium glycerophosphate, calcium gluconate, 1st
Calcium salts such as calcium phosphate and calcium sulfate; Magnesium salts such as magnesium sulfate and magnesium chloride; Ammonium chloride, ammonium alum,
Ammonium carbonate, ammonium bicarbonate, ammonium sulfate, monoammonium phosphate.

Examples include ammonium salts such as diammonium phosphate, and one or more of these may be used. The concentration of these salts is 0.1 to 30% by weight, preferably 0.1 to 5% by weight. Further, as the alcohol, lower alcohols such as ethyl alcohol, butanol, and propatool can be used, but among these, ethyl alcohol, which can be used as a food product, is preferable. The concentration of alcohol is 0.1-100% by weight, preferably 0.1% by weight.
It is 1 to 5% by weight. In addition, the time for freezing and holding the above-mentioned solidified material varies depending on the freezing temperature, but for example, if the freezing temperature is -
When the temperature is 5 to -25°C, the time is preferably 1 to 72 hours. If the freezing time is shorter than this condition, the coagulated product may not freeze sufficiently, and if it is longer than the -strengthening condition, there is no problem, but it is a waste of energy.

In the present invention, the frozen product thus obtained is thawed to produce a product. The method of thawing may be to leave the product at room temperature and allow it to thaw naturally, or to thaw it by pouring boiling water over it, and any method that is convenient for the work may be selected.

After thawing, desalination or dealcoholization is performed by immersing in water as necessary. In this way, a high dietary fiber food with crepe-like wrinkles in appearance and good texture can be obtained.

In the present invention, various flavors can be created by adding salt, chemical seasonings, pigments, flavorings, etc. during the raw material processing process as desired, and by adding solids such as fish eggs, yuzu skin chips, and perilla chips. , it is also possible to easily manufacture the material for the appearance. In addition, when molded, it can be made into a udon-like shape, a thin cloth-like shape, etc.

[Example] Next, the present invention will be explained in detail with reference to examples.

Examples 1 to 3 3% konnyaku paste 3 by swelling konjac powder in water
00 kg was prepared. Separately, 200 kg of 6% cornstarch paste was prepared by dissolving cornstarch in water and boiling it to gelatinize it. Put this konjac paste and cornstarch paste into a kneading machine and mix thoroughly, then add 15 kg of cellulose (C Flock W2O0, manufactured by Sanyo Kokusaku Valve ■) and mix well, and finally add 45 kg of 1.4% lime milk. The mixture was added and quickly kneaded to obtain an alkaline paste. The obtained alkaline glue was passed through a slit with a width of 2 mm and a length of 5 cm.
It was molded by extrusion into hot water heated to ~90°C. After solidifying by holding at this temperature for 10 minutes, the solidified product was taken out from the water bath. 1 kg of this coagulated material was placed in saline solution Zfl having the concentration shown in Table 1, and was left to stand at -15°C for 2 days and nights to freeze. Next, thaw with boiling water at 60-90℃,
It was washed with clear water and used as a sample. This evaluation was performed by visual inspection of the appearance, and sensory evaluation of the texture by a panel of 30 people.

Appearance evaluation: 5) those with a wrinkled appearance with a wrinkle interval of 1 to 2), 4 (4) with a wrinkled appearance, 3) those with a roughly uneven appearance with a wrinkle interval of 3 to 5 mm, and 3) frozen konnyaku. Those with the characteristic rough appearance were rated 2, those with the characteristic smooth appearance of konjac were rated 1, and those with 3 or more were considered to have passed.

In addition, a panel of 30 people were asked to rate the texture as 5: good (delicious), 4 (somewhat good), 4 (fair), 3 (fair), 2 (somewhat bad), and 1 (bad). An average value of 3 or more was considered a pass.

All of the following evaluations were made in the same manner. Table 1 shows the results.

Shown below.

Examples 4 to 6 The procedure of Example 1 was carried out except that instead of freezing in 0.5% saline, the samples were frozen in 2.5% sodium citrate water, magnesium sulfate water, or sodium acetate water shown in Table 1. The same procedure as in Example 1 was carried out. The results are shown in Table 1.

Example 7.8 The procedure of Example 1 was repeated except that instead of freezing in 0.5% saline, the samples were frozen in alcoholic water at the concentrations shown in Table 1. The results are shown in Table 1.

Examples 9 to 11 Same as Example 1 except that freezing was performed in 2.5% potassium chloride, calcium chloride, or calcium lactate water shown in Table 1 instead of freezing in 0.5% saline. I did the same. The results are shown in Table 1.

Examples 12 to 14 Same as Example 1, except that 20 kg of salad oil was added instead of 15 kg of cellulose as a non-protein water-insoluble compound, and it was frozen in saline at the concentration shown in Table 1. I did the same. The results are shown in Table 1.

Examples 15 to 17 The procedure of Example 12 was carried out except that instead of freezing in 0.5% saline, freezing was performed in 2.5% sodium citrate water, magnesium sulfate water, or sodium acetate water shown in Table 1. The same procedure as in Example 12 was carried out. The results are shown in Table 1.

Example 18.19 The procedure of Example 12 was repeated except that instead of freezing in 0.5% saline, the samples were frozen in alcoholic water at the concentrations shown in Table 1. The results are shown in Table 1.

Examples 20-22 In Example 12, the 2.5% potassium chloride water shown in Table 1 was used instead of the 0.5% saline solution.

The same procedure as in Example 12 was carried out except that the samples were frozen in calcium chloride water or calcium lactate water.

The results are shown in Table 1.

Example 23.24 In Example 1, 200 kg of 6% cornstarch glue was changed to 150 kg, and 6 kg of finely ground crab shell was added instead of 15 kg of cellulose as a non-protein water-insoluble compound, as shown in Table 1. The procedure was repeated in the same manner as in Example 1, except that the samples were frozen in concentrated saline. The results are shown in Table 1.

Example 25 Example 2 except that Example 23 was frozen in 2.5% alcoholic water instead of 2.5% saline.
The same procedure as in step 3 was carried out. The results are shown in Table 1.

Comparative Example 1 The same procedure as in Example 1 was carried out except that cellulose was not added as a non-protein water-insoluble compound and the mixture was frozen in water. The results are shown in Table 1.

Comparative Example 2.3 Comparative Example 1 was carried out in the same manner as in Comparative Example 1, except that instead of freezing in water, the freezing was carried out in saline solution having the concentration shown in Table 1. The results are shown in Table 1.

Comparative Example 4.5 Comparative Example 1 except that instead of freezing in water, the freezing was performed in alcoholic water with the concentration shown in Table 1.
I did the same thing. The results are shown in Table 1.

Comparative Example 6 In Comparative Example 1, 10% modified starch paste (Food Starch F102, manufactured by Matsutani Kagaku ■) was used instead of 200 kg of 6% corn starch paste as the water-soluble polymeric carbohydrate.90
The same procedure as Comparative Example 1 was conducted except that kg was used. The results are shown in Table 1.

Comparative Example 7.8 Comparative Example 6 was carried out in the same manner as in Comparative Example 6, except that instead of freezing in water, the freezing was carried out in saline solution having the concentration shown in Table 1. The results are shown in Table 1.

Comparative example 9. lO In Comparative Example 6, the same procedure as Comparative Example 6 was carried out except that instead of freezing in water, the freezing was carried out in alcoholic water having the concentration shown in Table 1.The results are shown in Table 1.

Comparative Example 11 In Comparative Example 1, instead of 200 kg of 6% corn starch glue as the water-soluble polymeric carbohydrate, 90 kg of glue made of 7% corn starch and 3% sodium alginate was used.
The same procedure as Comparative Example 1 was conducted except that . The results are shown in Table 1.

Comparative Example 12 The same procedure as Comparative Example 11 was carried out except that instead of freezing in water, the samples were frozen in 5% saline.

The results are shown in Table 1.

Comparative Example 13.14 Comparative Example 11 was carried out in the same manner as in Comparative Example 11, except that instead of freezing in water, the freezing was carried out in alcoholic water having the concentration shown in Table 1. The results are shown in Table 1.

Comparative Example 15 The same procedure as in Comparative Example 1 was conducted except that 90 J of glue consisting of 10% corn starch and 2% agar was used instead of 200 kg of 6% corn starch as the water-soluble polymeric carbohydrate.

The results are shown in Table 1.

Comparative Example 16 Comparative Example 15 was carried out in the same manner as Comparative Example 15 except that freezing was performed in 5% saline solution instead of in water.

The results are shown in Table 1.

Comparative Example 17.18 Comparative Example 15 was carried out in the same manner as in Comparative Example 15, except that instead of freezing in water, freezing was carried out in alcoholic water having the concentration shown in Table 1. The results are shown in Table 1.

Comparative Example 19 The same procedure as in Comparative Example 1 was carried out except that 90 kg of a glue consisting of 10% corn starch and 3% pectin was used instead of 200 kg of 6% corn starch as the water-soluble polymeric carbohydrate. The results are shown in Table 1.

Comparative Example 20 Comparative Example 19 was carried out in the same manner as in Comparative Example 19, except that freezing was performed in 5% saline instead of in water.

The results are shown in Table 1.

Comparative Example 21.22 Comparative Example 19 was carried out in the same manner as in Comparative Example 19, except that instead of freezing in water, the freezing was carried out in alcoholic water having the concentration shown in Table 1. The results are shown in Table 1.

Example 26 In Example 1, cellulose Avicel FDIOI was used instead of cellulose C floc W2O0 as a non-protein water-insoluble compound without using a water-soluble polymeric carbohydrate.
The same procedure as in Example 1 was carried out except that 14 kg (manufactured by Asahi Kasei ■) and 200 kg of water were added, and that freezing was performed in water instead of saline. The results are shown in Table 1.

Example 27 Example 26 was carried out in the same manner as in Example 26, except that the samples were frozen in 2.5% saline instead of in water. The results are shown in Table 1.

Example 28 The same procedure as in Example 26 was carried out except that 30 kg of salad oil was used instead of 14 kg of cellulose, and 87 kg of water was used instead of 200 kg of water. The results are shown in Table 1.

Example 29.30 Example 28 was carried out in the same manner as in Example 28, except that instead of freezing in water, the samples were frozen in saline at the concentrations shown in Table 1. The results are shown in Table 1.

Example 31 The same procedure as in Example 1 was carried out in Example 26, except that 10 kg of calcium carbonate was used instead of cellulose as the non-protein water-insoluble compound, and the samples were frozen in water instead of in saline. The results are shown in Table 1.

Example 32.33 The procedure of Example 31 was repeated except that instead of freezing in water, the samples were frozen in saline at the concentrations shown in Table 1. The results are shown in Table 1.

Example 34 The same procedure as Example 31 was carried out except that freezing was carried out in 2.5% alcohol water instead of in water. The results are shown in Table 1.

Comparative Example 23 A sensory evaluation of appearance and texture of commercially available sashimi konnyaku was conducted in the same manner. The results are shown in Table 1.

Comparative Example 24 A sensory evaluation of appearance and texture of commercially available konnyaku plates was conducted in the same manner. The results are shown in Table 1.

Comparative Example 25 Commercially available frozen konnyaku was rehydrated and subjected to the same sensory evaluations of appearance and texture. The results are shown in Table 1.

Table 1 Table 1 (Continued) Table 1 (Continued) [Effects of the Invention] According to the present invention, a high dietary fiber food having a crepe-like wrinkle appearance and a good texture can be obtained. The obtained product can be eaten as is, and is also useful as an ingredient for delicacies, and has a great effect on resolving the nation's dietary fiber deficiency.

Patent applicant: Nakanosu Co., Ltd. Representative: Person in charge
Patent Attorney Kubo 1) Fujibe “Hitotsu 1.51 1,’1

Claims (4)

[Claims] (1) It is characterized by adding an alkali to a mixture consisting of konnyaku and a non-protein water-insoluble compound, heating it to gel it, freezing the solidified product in the presence of water, and then thawing it. Manufacturing method for new food materials. (2) Add an alkali to a mixture of konnyaku and non-protein water-insoluble compounds, heat to gel, freeze the solidified product in the presence of salts and/or alcohols, and then thaw it. A method for producing a novel food material characterized by the following. (3) Add an alkali to a mixture consisting of a non-protein water-insoluble compound and a water-soluble polymeric carbohydrate, heat it to gel, freeze the solidified product in the presence of water, and then thaw it. A method for producing a novel food material characterized by: (4) Add an alkali to a mixture consisting of a non-protein water-insoluble compound and a water-soluble polymer carbohydrate, heat it to gel it, and freeze the solidified product in the presence of salts and/or alcohol. A method for producing a novel food material, which is characterized by thawing the food material.