JPH02186965A - Bonding of food ingredient - Google Patents
Bonding of food ingredientInfo
- Publication number
- JPH02186965A JPH02186965A JP1003812A JP381289A JPH02186965A JP H02186965 A JPH02186965 A JP H02186965A JP 1003812 A JP1003812 A JP 1003812A JP 381289 A JP381289 A JP 381289A JP H02186965 A JPH02186965 A JP H02186965A
- Authority
- JP
- Japan
- Prior art keywords
- calcium
- food
- konjac
- protein
- bonding material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000012041 food component Nutrition 0.000 title abstract 8
- 239000005417 food ingredient Substances 0.000 title abstract 8
- 239000000463 material Substances 0.000 claims abstract description 81
- 229920002752 Konjac Polymers 0.000 claims abstract description 32
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 29
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 20
- 229920000615 alginic acid Polymers 0.000 claims abstract description 20
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 16
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 16
- 239000003513 alkali Substances 0.000 claims abstract description 12
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229940072056 alginate Drugs 0.000 claims abstract description 10
- 239000000783 alginic acid Substances 0.000 claims abstract description 9
- 229960001126 alginic acid Drugs 0.000 claims abstract description 9
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000011575 calcium Substances 0.000 claims abstract description 8
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 8
- 239000011259 mixed solution Substances 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims description 51
- 239000000853 adhesive Substances 0.000 claims description 38
- 230000001070 adhesive effect Effects 0.000 claims description 38
- 239000000252 konjac Substances 0.000 claims description 25
- 235000010485 konjac Nutrition 0.000 claims description 25
- 229940025902 konjac mannan Drugs 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 238000011282 treatment Methods 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 5
- 241001312219 Amorphophallus konjac Species 0.000 claims 1
- 239000000843 powder Substances 0.000 abstract description 13
- 239000007864 aqueous solution Substances 0.000 abstract description 7
- 159000000007 calcium salts Chemical class 0.000 abstract description 6
- 235000015278 beef Nutrition 0.000 abstract description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 abstract description 4
- 239000000920 calcium hydroxide Substances 0.000 abstract description 4
- 229910001861 calcium hydroxide Inorganic materials 0.000 abstract description 4
- 235000020997 lean meat Nutrition 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 2
- 238000005507 spraying Methods 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 235000002239 Dracunculus vulgaris Nutrition 0.000 abstract 4
- 235000000039 Opuntia compressa Nutrition 0.000 abstract 4
- 244000106264 Opuntia compressa Species 0.000 abstract 4
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 abstract 4
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 abstract 4
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 abstract 4
- 229920000057 Mannan Polymers 0.000 abstract 3
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 235000018102 proteins Nutrition 0.000 description 11
- 235000013372 meat Nutrition 0.000 description 8
- 241000283153 Cetacea Species 0.000 description 7
- 235000015241 bacon Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 229960005069 calcium Drugs 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 235000019688 fish Nutrition 0.000 description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 229960002713 calcium chloride Drugs 0.000 description 3
- 235000011148 calcium chloride Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000010410 calcium alginate Nutrition 0.000 description 2
- 239000000648 calcium alginate Substances 0.000 description 2
- 229960002681 calcium alginate Drugs 0.000 description 2
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- UBVSIAHUTXHQTD-UHFFFAOYSA-N 2-n-(4-bromophenyl)-1,3,5-triazine-2,4-diamine Chemical compound NC1=NC=NC(NC=2C=CC(Br)=CC=2)=N1 UBVSIAHUTXHQTD-UHFFFAOYSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229940041131 calcium lactate gluconate Drugs 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012732 erythrosine Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000021182 hors d'oeuvre Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000010408 potassium alginate Nutrition 0.000 description 1
- 239000000737 potassium alginate Substances 0.000 description 1
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は食品素材の接着方法に関し、更に詳細には、コ
ンニャクマンナンゾルを主成分とする食品素材と、畜肉
、魚肉又は組織状植物蛋白等の蛋白質系の食品素材との
接着方法に関する。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method of adhering food materials, and more specifically, the present invention relates to a method of adhering food materials, and more specifically, a food material containing konjac mannan sol as a main component, meat, fish meat, or textured vegetable protein, etc. This invention relates to a method for adhering food materials to protein-based food materials.
〈従来の技術〉
従来、肉塊等の結着剤に、アルギン酸カルシウムゲルを
単独で用いることは、特公昭４６−４１５７２号公報、
同４６−４１５７４号公報、同４７−２０３７８号公報
、同４７−２２２５８号公報、同４７−２２２５９号公
報等により知られている。<Prior art> Conventionally, the use of calcium alginate gel alone as a binder for meat, etc. has been disclosed in Japanese Patent Publication No. 46-41572,
It is known from 46-41574, 47-20378, 47-22258, 47-22259, etc.
しかしながら互いに親和性のないコンニャクマンナンゾ
ルを主成分とする食品素材と、畜肉、魚肉又は組織状植
物蛋白等の蛋白質系の食品素材とを接着するために、コ
ンニャク粉と、アルギン酸又はアルギン酸塩とを含む接
着材料を用いることは全く知られていない。However, in order to bond food materials mainly composed of konjac mannan sol, which have no affinity with each other, and protein-based food materials such as meat, fish meat, or tissue-based vegetable protein, konjac flour and alginic acid or alginate are used. It is completely unknown to use adhesive materials that include.
〈発明が解決しようとする課題〉
本発明の目的は、コンニャクマンナンゾルを主成分とす
る食品素材と、蛋白質系の食品素材とを通常の調理及び
喫食等によって全く離れることのないように強固に接着
させる食品素材の接着方法を提供することにある。<Problems to be Solved by the Invention> The purpose of the present invention is to firmly bond a food material containing konjac mannan sol and a protein-based food material so that they do not separate at all during normal cooking and eating. An object of the present invention is to provide a method for adhering food materials.
く課題を解決するための手段〉
本発明によれば、コンニャクマンナンゾルを主成分とす
る食品素材と、蛋白質系の食品素材とを接着させるにあ
たり、少なくともコンニャク粉と、アルギン酸又はアル
ギン酸塩との混合溶液を接着成分として含む接着材料を
、前記コンニャクマンナンゾルを主成分とする食品素材
と、蛋白質系の食品素材との接触面に介在させ１次いで
アルカリ処理及びカルシウム処理して、前記コンニャク
マンナンゾルと、接着材料とをゲル化させることを特徴
とする食品素材の接着方法が提供される。Means for Solving the Problems According to the present invention, in bonding a food material containing konjac mannansol as a main component and a protein-based food material, a mixture of at least konjac flour and alginic acid or an alginate is used. An adhesive material containing the solution as an adhesive component is interposed on the contact surface between the food material containing the konjac mannan sol as a main component and the protein-based food material, and then treated with alkali and calcium to form the konjac mannan sol and the adhesive material. Provided is a method for adhering food materials, which is characterized by gelling an adhesive material.
以下本発明を更に詳細に説明する。The present invention will be explained in more detail below.
本発明の接着方法では、コンニャクマンナンゾルを主成
分とする食品素材と、蛋白質系の食品素材とを特定の接
着材料を用いて接着させる。In the bonding method of the present invention, a food material containing konjac mannansol as a main component and a protein-based food material are bonded together using a specific adhesive material.
前記コンニャクマンナンゾルを主成分とする食品素材と
は、必要に応じて、澱粉、魚肉すり身、海藻類及びこれ
らの混合物等から選択される各種食品素材を添加混入し
てなるコンニャク糊であり、また前記蛋白質系の食品素
材としては、畜肉、魚肉、組織状植物蛋白等を用いるこ
とができる。The food material containing konjac mannansol as a main component is a konjac paste made by adding and mixing various food materials selected from starch, minced fish meat, seaweed, mixtures thereof, etc., as necessary, and As the protein-based food material, livestock meat, fish meat, textured vegetable protein, etc. can be used.
本発明に用いる前記接着材料は、少なくともコンニャク
粉と、アルギン酸又はアルギン酸塩とを水に膨潤、溶解
させてなる接着成分を含有しており、前記コンニャク粉
は、通常コンニャク及びしらたき等を製造する際に用い
るコンニャク粉等を使用することができる。またアルギ
ン酸塩としては、アルギン酸ナトリウム、アルギン酸カ
リウム等の水溶性アルギン酸塩を用いることができる。The adhesive material used in the present invention contains an adhesive component made by swelling and dissolving at least konjac powder and alginic acid or alginate in water, and the konjac powder is usually used when producing konjac, shirataki, etc. Konjac powder used for this purpose can be used. Further, as the alginate, water-soluble alginates such as sodium alginate and potassium alginate can be used.
前記接着成分を調製するには、コンニャク粉と、アルギ
ン酸又はアルギン酸塩とが水に膨潤、溶解、即ち均一な
混合水溶液となるようにすればよく、具体的には例えば
、夫々別々にｇ裂して混合する場合には、コンニャク粉
を好ましくは１〜２０重量％の濃度となる様に水を加え
膨潤させた溶液と、アルギン酸又はアルギン酸塩を好ま
しくは０．２〜２０重量％の濃度となる様に水に加えた
溶液とを混合膨潤させて、混合溶液中の各々の濃度が、
コンニャク粉０．５〜１０重量％、アルギン酸又はアル
ギン酸塩０．１〜１０重量％となる様に調製するのが最
も望ましい。また前記のように各水溶液を別々に調製す
る他に、予め所望の濃度となる様にコンニャク粉と、ア
ルギン酸又はアルギン酸塩の粉末とを混合した後、水に
膨潤混合して混合溶液を調製することもできる。In order to prepare the adhesive component, konjac flour and alginic acid or alginate may be swollen and dissolved in water, that is, to form a uniform mixed aqueous solution. When mixing konjac powder with a swollen solution of water to preferably have a concentration of 1 to 20% by weight, and alginic acid or alginate to a concentration of preferably 0.2 to 20% by weight. Mix and swell the solution added to water, and the concentration of each in the mixed solution is
Most preferably, the content is 0.5 to 10% by weight of konjac flour and 0.1 to 10% by weight of alginic acid or alginate. In addition to preparing each aqueous solution separately as described above, a mixed solution is prepared by mixing konjac powder and alginic acid or alginate powder in advance to a desired concentration, and then swelling and mixing with water. You can also do that.
前記接着成分の他に接着材料中に、例えば植物蛋白又は
セルロース等の可食繊維、その他種々の食品素材等を該
接着材料の接着性能に影響をおよぼさない程度含有させ
ることも可能であり、この際接着材料は、単に各々の食
品素材を接着するのみでなく１例えば、接着材料の量を
増大して、鯨ベーコンの油身部分等を形成させることも
できる。In addition to the adhesive components described above, it is also possible to contain, for example, edible fibers such as vegetable protein or cellulose, and various other food materials in the adhesive material to an extent that does not affect the adhesive performance of the adhesive material. In this case, the adhesive material is used not only to simply adhere each food material, but also to form, for example, an oily portion of whale bacon by increasing the amount of the adhesive material.
本発明の接着方法において、前記コンニャクマンナンゾ
ルを主成分とする食品素材と蛋白質系の食品素材との接
触面に、前記接着材料を介在させるには、例えば前記コ
ンニャクマンナンゾルを主成分とする食品素材及び／又
は蛋白質系食品素材の接触面に、接着材料をはけ塗り、
スプレー塗布等によって塗布させた後、前記夫々の食品
素材を接着材料を介して接触させる方法又は接着材料の
量を増大させ、該接着材料を成型した後、前記各々の食
品素材に付着させる方法等を行うことによす介在させる
ことができる。この際前記夫々の食品素材は、加熱処理
を行った後でも、生のままでも良い。In the bonding method of the present invention, in order to interpose the adhesive material on the contact surface between the food material containing konjac mannan sol as a main component and the protein-based food material, for example, the food material containing konjac mannan sol as a main component may be Brush the adhesive material onto the contact surface of the material and/or protein-based food material,
A method in which the respective food materials are brought into contact with each other through an adhesive material after being applied by spray coating, or a method in which the amount of the adhesive material is increased, the adhesive material is molded, and then the adhesive material is attached to each of the food materials, etc. It can be intervened by doing. At this time, each of the above-mentioned food materials may be raw even after heat treatment.
本発明の接着方法では、前記接着材料を介在させた食品
素材を、アルカリ処理及びカルシウム処理することによ
り、食品素材中のコンニャクマンナンゾルと、接触材料
とをゲル化させ、前記夫々の食品素材を強固に接着させ
ることができる。前記アルカリ処理は、前記接着材料が
介在した食品素材のコンニャクマンナンゾルをゲル化さ
せる方法であれば良く、例えばコンニャクマンナンゾル
へのアルカリの添加、混入、アルカリ水溶液中への浸漬
、アルカリを加えた熱湯中への浸漬等いずれを用いる事
も可能であるが、カルシウム処理と併用でき、かつ工程
としても容易なアルカリ水溶液への浸漬が最も好ましい
。使用するアルカリは、水酸化カルシウム、水酸化ナト
リウム等、通常コンニャクのゲル化に用いられるアルカ
リ類を用いることができる。また前記カルシウム処理は
、カルシウム塩水溶液中への浸漬が最も好ましく、その
除用いるカルシウム塩の濃度は、アルギン酸カルシウム
ゲルが生成するに充分な濃度であればよい。使用するカ
ルシウム塩は、塩化カルシウム、乳酸カルシウム、グル
コン酸カルシウム等の通常食品加工に用いられる水溶性
のカルシウム塩を用いることができる。更に前記アルカ
リ処理及びカルシウム処理は、同時に行うことも可能で
あり、例えば前記アルカリとカルシウム塩とを同時に溶
解した水溶液に浸漬させる方法等により、−回の処理に
て行うことができる。In the bonding method of the present invention, the food material with the adhesive material interposed therein is treated with alkali and calcium, thereby gelling the konjac mannan sol in the food material and the contact material. Can be strongly bonded. The alkali treatment may be a method of gelling the konjac mannan sol of the food material with the adhesive material interposed therein, such as adding or mixing an alkali to the konjac mannan sol, immersing it in an aqueous alkali solution, or adding an alkali. Although it is possible to use any method such as immersion in hot water, immersion in an alkaline aqueous solution is most preferable because it can be used in combination with calcium treatment and is an easy process. As the alkali to be used, alkalis commonly used for gelling konjac, such as calcium hydroxide and sodium hydroxide, can be used. The calcium treatment is most preferably performed by immersion in an aqueous calcium salt solution, and the concentration of the calcium salt to be removed may be sufficient to form a calcium alginate gel. As the calcium salt to be used, water-soluble calcium salts commonly used in food processing, such as calcium chloride, calcium lactate, and calcium gluconate, can be used. Further, the alkali treatment and the calcium treatment can be performed simultaneously, and can be performed in two treatments, for example, by immersing the product in an aqueous solution in which the alkali and calcium salt are dissolved at the same time.
本発明の接着方法により得られる食品は、例えば清水に
よる洗浄等の脱アルカリ処理及び脱カルシウム処理等を
行った後、煮熟、油ちょう等の調理による加熱処理及び
細断等の加工処理を施こすことによって調理することが
できる。The food obtained by the bonding method of the present invention is subjected to dealkalization treatment and decalcification treatment such as washing with fresh water, and then heat treatment such as boiling and cooking such as frying, and processing treatment such as shredding. Can be cooked by straining.
〈発明の効果〉
本発明の接着方法では、互いに親和性のないコンニャク
マンナンゾルを主成分とする食品素材と、蛋白質系の食
品素材とを、強固に接着させることができ、且つ接着材
料に植物蛋白、セルロース等の可食繊維を混入させるこ
とができるので、鯨ベーコン代替食品の製造に非常に有
用である他、種々の調理用食品素材又は代替食品素材の
製造法に利用することができる。<Effects of the Invention> With the adhesive method of the present invention, it is possible to firmly adhere a food material whose main component is konjac mannansol, which has no affinity with each other, and a protein-based food material. Since it can be mixed with edible fibers such as protein and cellulose, it is very useful in the production of whale bacon substitute foods, and can also be used in the production of various cooking food materials or alternative food materials.
〈実施例〉
以下本発明を実施例により更に詳細に説明するが、本発
明はこれらに限定されるものではない。<Examples> The present invention will be explained in more detail by Examples below, but the present invention is not limited thereto.
失１涯よ
コンニャク精粉３０ｇと、アルギン酸ナトリウム粉末Ｌ
ｏｇとを水１０１００Ｏに加え、時々撹拌しながら２時
間膨潤させた後、摺潰機で１０分間揺潰し、さらに直径
０．２〜０．３ｍｍ、長さ２ＣＩＩ＋程度の繊維状大豆
蛋白１００ｇを混合し、接着材料を調製した。別に、コ
ンニャク精粉４０ｇを水１０１００Ｏに加え、２時間膨
潤させた後、摺潰機で１ｏ分間摺潰して調製したコンニ
ャク糊に、馬澱５０ｇを水２００ｍＱに加えて加熱糊化
した澱粉糊を加え、さらに５分間播潰混合してコンニャ
クマンナンゾルを主成分とする原料を調製した。次に得
られたコンニャクマンナンゾルを主成分とする原料を厚
さ２ｍｍ、幅７■のスリットから１０口の長さの帯状に
押し出し成型し、この成型品に前記接着材料を付着させ
、次いで、厚さ１．５ｍ、縦横７■Ｘ１０ａａの牛の赤
身肉スライス片を接着材料のもう一方に付着させた。こ
の際、前記大豆蛋白繊維混入接着材料部分が本物の鯨ベ
ーコンの繊維質部分と同じ様な外観を呈するべ（注意す
る。30g of konnyaku powder and sodium alginate powder L
After adding 10,100 O of water to 10,100 O of water and allowing it to swell for 2 hours with occasional stirring, it was crushed for 10 minutes using a crusher, and then 100 g of fibrous soybean protein with a diameter of 0.2 to 0.3 mm and a length of approximately 2 CII+ was mixed. Then, an adhesive material was prepared. Separately, 40 g of refined konjac powder was added to 10,100 O of water, swelled for 2 hours, and then ground in a crusher for 10 minutes to prepare konjac paste. 50 g of horse lees was added to 200 m of water and gelatinized by heating. In addition, the mixture was further mixed for 5 minutes to prepare a raw material containing konjac mannan sol as a main component. Next, the obtained raw material containing konjac mannan sol as the main component was extruded and molded into a 10-hole long strip through a slit with a thickness of 2 mm and a width of 7 cm, the adhesive material was attached to this molded product, and then, A slice of lean beef meat, 1.5 m thick and 7 x 10 aa in length and width, was attached to the other side of the adhesive material. At this time, the soybean protein fiber-mixed adhesive material part should have an appearance similar to the fibrous part of real whale bacon (care must be taken).
続いて、該成型品を、塩化カルシウム２０ｇ及び水酸化
カルシウム５ｇとを水１０００ｒｎＱに溶解した水溶液
に３０分間浸漬し、コンニャクゾル部分及び接着材料部
分をゲル化させた後、清水で３０分間洗浄した。さらに
、この成型品を、食塩１０ｇ及びグルタミン酸ナトリウ
ム１ｇを水１０００−に溶解した調味液中で６分間煮熟
して味付をした０次いで、１１５℃の食用ラード中で７
分間油ちょうし、油ちょう後、周囲を赤色３号の０．３
重量％溶液で着色し、表面に市販のクジラベーコンフレ
ーバーを塗布した６以上の様にして得られた鯨ベーコン
代替食品を第１図に示す。第１図において１はコンニャ
クマンナンゾルを主成分とする食品素材であり、２は牛
の赤身肉スライス片であって、該コンニャクマンナンゾ
ルを主成分とする食品素材１と、牛の赤身肉スライス片
２とは、大豆蛋白繊維４を混入した接着材料３を介在し
て接着しており、食感、外観、味ともに本物の鯨ベーコ
ンに非常によく似たものであった。その接着部分５は、
前記のいずれの加工工程でも、又、その後の喫食によっ
ても全くはがれる事がなく、かつ見た目にも不自然さの
ないものであった。Subsequently, the molded product was immersed for 30 minutes in an aqueous solution of 20 g of calcium chloride and 5 g of calcium hydroxide dissolved in 1000 rnQ of water to gel the konjac sol portion and the adhesive material portion, and then washed with clean water for 30 minutes. . Furthermore, this molded product was seasoned by boiling it for 6 minutes in a seasoning solution prepared by dissolving 10 g of common salt and 1 g of sodium glutamate in 100% of water.
Heat it with oil for a minute, and after frying, surround it with red No. 3 0.3
Figure 1 shows a whale bacon substitute food obtained in the above manner, which was colored with a weight percent solution and coated with a commercially available whale bacon flavor on the surface. In FIG. 1, 1 is a food material containing konjac mannan sol as a main component, and 2 is a slice of beef lean meat. Piece 2 was bonded with adhesive material 3 mixed with soybean protein fiber 4, and the texture, appearance, and taste were very similar to real whale bacon. The adhesive part 5 is
It did not peel off at all during any of the processing steps described above or during subsequent eating, and it had no unnatural appearance.
笑五叢又
コンニャク精粉４０ｇと、アルギン酸ナトリウム粉末１
５ｇとを水１０１００Ｏに加え１時々撹拌しながら２時
間膨潤させた後、摺潰機で１５分間拙潰し、接着材料を
調製した。別に、コンニャク精粉３０ｇを水１０１００
Ｏに加え、２時間膨潤させた後、摺潰機で１０分間揺潰
してコンニャク糊を調製した。次いで、このコンニャク
糊を厚さ１ｍ、％ １０ ａｏのスリンｌ−から２０■
の長さに押畠し、上面に、先に調製した接着材料を塗布
した後。40g of Sho Gosomata konnyaku powder and 1 portion of sodium alginate powder
5 g of the mixture was added to 10,100 O of water, allowed to swell for 2 hours with occasional stirring, and then roughly crushed for 15 minutes using a crusher to prepare an adhesive material. Separately, add 30g of konnyaku powder to 10,100 g of water.
The mixture was added to O and allowed to swell for 2 hours, and then crushed in a crusher for 10 minutes to prepare konjac paste. Next, apply this konjac paste to a thickness of 1 m and 20 μg of %10 ao of Surin l-.
After applying the adhesive material prepared earlier on the top surface.
スモークサーモンのスライス片を載せ、その上面にさら
に前記接着材料を塗布し、再びコンニャク糊を厚さ１ｆ
ｆ１１１．＠１ｏａ１１のスリットより押し出して被せ
た。次に、塩化カルシウム２０ｇ及び水酸化カルシウム
５ｇを水１０１００Ｏに溶解した水溶液中に４５分間浸
漬させた後、清水で１時間洗浄した。さらに、この成型
品を、食塩１５ｇ及びグルタミン酸ナトリウム２ｇを水
１０１００Ｏ中に溶解した調味液中で、５分間煮熟し、
味付を行った。Place a slice of smoked salmon on top, further apply the adhesive material on top, and apply konjac glue again to a thickness of 1 f.
f111. I pushed it out through the slit of @1oa11 and covered it. Next, it was immersed for 45 minutes in an aqueous solution in which 20 g of calcium chloride and 5 g of calcium hydroxide were dissolved in 10,100 O of water, and then washed with clear water for 1 hour. Furthermore, this molded product was boiled for 5 minutes in a seasoning solution in which 15 g of common salt and 2 g of sodium glutamate were dissolved in 10,100 O of water.
Added seasoning.
以上の様にして接着調製したシート状食品は、任意の形
状にスライスしてもコンニャク部分とスモークサーモン
部分とが離れる事がなく、植物繊維を含有した健康指向
のオードプルとして好適に利用できる食品であった。In the sheet-shaped food prepared by adhesion as described above, the konjac part and the smoked salmon part do not separate even when sliced into arbitrary shapes, and the food can be suitably used as a health-oriented hors d'oeuvre containing vegetable fibers. there were.
第１図は、実施例１で製造した鯨ベーコン代替食品の斜
視図である。
１・・コンニャクマンナンゾルを主成分とする食品素材
、２・・牛の赤身肉スライス片、３・・接着材料。
３′−
埠（村料FIG. 1 is a perspective view of the whale bacon substitute food produced in Example 1. 1. Food material containing konjac mannansol as a main ingredient, 2. Beef lean meat slices, 3. Adhesive material. 3'- Bu (village fee)
Claims (1)
白質系の食品素材とを接着させるにあたり、少なくとも
コンニャク粉と、アルギン酸又はアルギン酸塩との混合
溶液を接着成分として含む接着材料を、前記コンニャク
マンナンゾルを主成分とする食品素材と、蛋白質系の食
品素材との接触面に介在させ、次いでアルカリ処理及び
カルシウム処理して、前記コンニャクマンナンゾルと、
接着材料とをゲル化させることを特徴とする食品素材の
接着方法。When bonding a food material containing konjac mannan sol as a main component to a protein-based food material, an adhesive material containing at least a mixed solution of konjac flour and alginic acid or an alginate as an adhesive component is used to bond the konjac mannan sol to a protein-based food material. The konjac mannan sol is interposed at the contact surface between the food material as the main component and the protein-based food material, and then subjected to alkali treatment and calcium treatment.
A method for adhering food materials, characterized by gelling an adhesive material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1003812A JP2754395B2 (en) | 1989-01-12 | 1989-01-12 | Food material bonding method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1003812A JP2754395B2 (en) | 1989-01-12 | 1989-01-12 | Food material bonding method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02186965A true JPH02186965A (en) | 1990-07-23 |
| JP2754395B2 JP2754395B2 (en) | 1998-05-20 |
Family
ID=11567606
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1003812A Expired - Lifetime JP2754395B2 (en) | 1989-01-12 | 1989-01-12 | Food material bonding method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2754395B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115918855A (en) * | 2023-03-01 | 2023-04-07 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
-
1989
- 1989-01-12 JP JP1003812A patent/JP2754395B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115918855A (en) * | 2023-03-01 | 2023-04-07 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
| CN115918855B (en) * | 2023-03-01 | 2023-11-17 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2754395B2 (en) | 1998-05-20 |
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