JPH0362384B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a reversible konjac that reversibly changes state between a liquid state and a solidified state depending on the degree of cold temperature, and a method of using the same by adding it to foods. More specifically, a trace amount of caustic alkali is added to a suitably hydrated product such as konjac potato or konjac flour, which is then heat-treated at 70°C or higher to reversibly transition between a liquid state and a solidified state depending on the degree of cooling. A state-transferring reversible konjac is produced, and it becomes a food itself, or it can be used for processed seafood products, processed meat products, noodles, processed soybeans, dairy products, confectionery, bread making, etc.
Oils and fats, fruits, side dishes, seasonings, alcoholic beverages, beverages,
It relates to a method of adding and using it. [Prior Art] First, the fact that the present invention has the possibility of producing a wide variety of products will be explained below while explaining the conventional "konniyaku". The conventional method of manufacturing ``konniyaku'' and its framework are as described in the following literature. (Note) Kagaku Kogyosha edition food manufacturing process diagram collection page 484 (1) Konniyaku tama (Konniyaku yakuimo) The corm of the konnyaku sweet potato is called konnyaku tama and is 2 to 3 years old. Collect. The suitable time for collecting is from late October to mid-November. Some of them were collected from around late August, but they were taken early because the vines had withered or the balls would rot, so the quality is poor. The konnyaku ball is
It is usually flat and circular, but it can also have a pointed tip. It is said that the shoulder part of the konnyaku ball has the strongest gelatinizing power, while the sharp part has weaker gelatinizing power. Those grown in the Tenryu River basin in the Koshu region are of good quality, but those grown in the second half of tea production or in paddy fields are relatively poor quality. In recent years, it has been imported from the south (wild from Jawa, Sumatra, and Borneo), but it is about the size of a human head and is imported after being dried and cut into pieces. It is cheaper than locally produced products, but its gelatinizing power is poor. Storage of konnyaku balls Konniyaku balls are perishable, so it is important to store them so that they do not rot or freeze. Therefore, store it in a well-ventilated place where it will not freeze. Do not leave bales piled up.
Jade has a strong acid content, so mice won't harm it. (2) Konniyaku powder is a powder made by drying and pulverizing konnyaku (konnyaku), which is quite coarse (36
Metsushiyu) is a heavy powder. The ones that scatter like dust when you scoop them up with your hands are starchy and have weak gelatinizing power, and it is said that those with less gelatinizing power are of good quality. (3) Calcium hydroxide Use as a food additive and store in a container as it easily absorbs moisture. (4) Mixing ratio Konniyaku: 45 kg of balls, 1 part of calcium hydroxide
Kg, 25-30 times the polka dot, 952 pieces. Thread Konniyaku: Ball 45Kg Calcium hydroxide 1
Kg, 25 to 30 times the amount of polka dots, 254Kg When using konjac powder, you need only 6Kg of powder compared to 45Kg. Yield is bad. (2) Manufacturing method (1) Ito Konniyaku Washing: Sort the balls and separate them according to size. Large balls are washed with a brush and cut into appropriate sizes. Wash the balls in a washing machine. Put it in a colander. Steaming: Put the washed balls in a large pot, heat from cold water, and steam for about 2 hours. The best is the one that takes 7 to 8 minutes and has a strong gelatinizing power and is red in color. Scraping: Put the peeled balls into the milling machine,
Grind it in a stone mill while running it under water, and add it to a wooden bucket as a milky lotion. The milky lotion poured in a wooden vat will quickly gelatinize, so stir it occasionally with a bamboo stick and leave it for about 1.5 hours when the vat is full.
At this point, it will be completely gelatinized and cannot be stirred with a stick. This is because mannan, the main component, absorbs water and expands, becoming a highly viscous colloid. Stir-up, lime addition: Calcium hydroxide 1.5
Kg and dissolve in 3.6 liters of water to make an emulsion. The worker applies oil on his hands to prevent the glue from sticking, grinds them, puts the gelatinized material into the kneading machine, and pours 4 to 5 buckets with a capacity of 9,000 in water.
Add and rotate 2 to 3 times, check the condition of the paste with your hands, and decide the amount of water and lime milk. This operation is important and requires many years of experience. Next, add lime milk (usually 450 ml of lime milk and water)
5.4) Rotate the kneading machine for about 2 to 3 minutes. Squeezing: Squeeze into hot water under pressure. Squeeze it out to a thickness similar to that of somen noodles, and make sure that all the stuff in the kneading machine runs out after 3 times. This is because the thickness increases. (2) Plate Konniyaku The molded pieces are piled up in a boiling pot and kneaded for about 4 hours, cooled and then cut. The above is an overview of the conventional manufacturing method of "konniyaku". The so-called ``konniyaku,'' which is commonly eaten at home, is a highly elastic solidified product that is stable and strong at both room and high temperatures. (Problems to be Solved by the Invention) On the other hand, the "konniyaku" that the present invention aims at is something that cannot be considered by conventional common sense. In other words, at room temperature, it takes on a liquid or paste-like phase, from a honey-like viscous liquid to a paste-like phase, but as the temperature rises above 60°C, the conventional ``konniyaku'' changes. It has the property of becoming a solid, highly elastic solidified product, and returning to its original liquid or pasty state when cooled. The aim is to create a completely new type of konjac. Therefore, the inventor of the present invention has repeatedly researched the use of conventional "konniyaku" in mixing it with other foods in order to fully demonstrate its characteristics.
It was extremely difficult to achieve the above objective, as is said to be nothing more than ``konniyaku.'' That is, although it is an interesting challenge to mix it into food and take advantage of its texture, there are fundamentally difficult technical problems. As mentioned in the previous document, it is "konnyaku powder".
Using more than 1 kg of calcium hydroxide for 5 kg to 7 kg is because this system is extremely strong base and basically difficult to mix with other foods, and the heat treatment time is from several hours to tens of hours. There are many problems in even a few hours. In other words, the conventional "Konniyaku powder" and "Konniyaku ball"
In the method of producing ``konniyaku'' from ``konniyaku,'' it has been extremely difficult to effectively utilize the texture of conventional ``konniyaku'' by mixing it with other foods. (Means for Solving the Problems) The present inventor has developed a method for producing "Konniyaku" using a method of producing "Konniyaku" under strong basicity as described above. As we were conducting improvement research, we found that, as mentioned earlier, depending on the degree of cold and temperature, this state transition from liquid or pasty, for example, from mucus to paste, to solidified, such as hard "konniyaku", was reversible. We have now discovered the "Konniyaku" aspect of the present invention. (Note) Hereinafter, the "konnyaku" of the present invention will be referred to as reversible konjac. Moreover, this reversible konnyaku has remarkable characteristics as a food or food additive. That is, while it can be used as a variety of foods by itself, it can also be used as an additive with other foods to create completely new foods. To give an example, meat paste products are usually hard when cold and soft when warm; The hardness is almost the same when hot and when it is hot, and if a large amount is added, it becomes soft when cold and hard when hot, making it possible to obtain a meat paste product that goes beyond conventional wisdom. That is, the present invention includes konjac potato or konjac flour containing water, soluble soda, caustic potash, soda carbonate,
Potassium carbonate, calcium carbonate, sodium sulfite,
Magnesium carbonate, sodium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbonate alone or as a mixture are added and mixed to a pH of 10 or less, and the mixture is heated to 70°C to 130°C.
Reversible konjac that reversibly changes state between liquid and solidified depending on temperature, and hydrated konjac potato or konjac flour containing soluble soda, caustic potash, soda carbonate, potassium carbonate, calcium carbonate, and sulfite. sodium, magnesium carbonate, sodium bicarbonate,
Ammonium hydrogen carbonate, ammonium carbonate, alone or in combination, are added and mixed to a pH of 10 or less, and the mixture is heated to 70℃ to 130℃, which reversibly changes to a liquid state and solidifies depending on the temperature. The reversible konjac that moves between states can be used in processed seafood products, processed meat products, noodles, processed soybeans, dairy products,
The present invention provides a method for adding and using it to confectionery, bread making, oils and fats, fruits, side dishes, seasoned foods, alcoholic beverages, and recreational drinks. Next, the method of the present invention will be specifically explained. The appropriately hydrated konjac potato or konjac flour used in the present invention refers to the aqueous liquid of konjac potato and konjac flour, that is, sol or gel, as described in the above-mentioned Kagaku Kogyosha edition food manufacturing process diagram collection. It is something. (Note) The raw material of konjac used in this invention is
Use refined konjac flour. Since the properties of konjac potato are unstable depending on storage conditions, production areas, etc., and it is not easy to obtain, it is more preferable to use purified konjac flour with stable properties. The invention will be described under conditions in which purified konjac flour is used as a representative konjac raw material. In addition, when using purified konjac flour, it is preferable to consider the moisture content, swelling time, swelling temperature, etc. depending on the quality of use. (Note) The mixture of purified konjac flour and water is hereinafter referred to as purified konjac flour aqueous liquid. In other words, there is a difference between when the conditions are mainly cold and when the conditions are mainly hot. Simply put, it is a liquid or a paste when cold, and a soft solidification or a hard solidification when hot. Therefore, the ratio of "purified konjac flour" to water is preferably determined depending on the purpose.
Practical "refined konjac flour" 0.1% to 7.0%,
A ratio of 99.9% to 93.0% moisture is often used. Caustic soda, caustic potash, used in the present invention,
The contents of soda carbonate, potassium carbonate, calcium carbonate, sodium sulfite, magnesium carbonate, sodium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbonate, etc. are as follows. There is no problem with the quality of the above-mentioned drugs, etc. alone or in combination, as long as they can be used in food. The amount used varies depending on the quality of refined konjac flour, its aqueous concentration, and the intended content of reversible konjac. Therefore, it is preferable to adjust the amount of catalyst to be used in advance through small-scale experiments to determine the final amount to be used. Referring to an example of the method used in the present invention as a standard method, for example, in the case of a purified konjac powder aqueous liquid with a concentration of 4%, the pH of the aqueous liquid is PH5.4.
~6.2 is normal. Therefore, the amount of catalyst added is
In addition, the lower limit of the PH value is approximately +0.2, and the upper limit is PH
Add to keep it within 10.0. In other words, if you want the desired reversible konjac with a 4% concentration of the aqueous liquid and a pH of 5.8 to have a normal "konnyaku" hardness when warm and a soft paste when cold, it is heated at 70°C using caustic soda as a catalyst. By heating to the above temperature, reversible konnyaku is generated. As mentioned above, there are various prerequisites for adding a catalyst, so as mentioned above, it is preferable to set the conditions each time (for each rod) through preliminary experiments. There are two ways to display the amount of catalyst used: one is simply expressed in grams, and the other is expressed in PH.
Since it is only a natural raw material, a constant value may not be obtained depending on impurities. In the explanation of the present invention, the g number and PH value are mixed in an easy-to-understand manner each time. In addition, when using caustic alkalis or strong bases as mentioned above, catalysts are not often mixed, but in order to avoid using caustic alkalis as much as possible, organic acid salts, phosphates, calcium acetate, etc. Combination use is a preferred method. The reaction conditions for the mixture of purified konjac powder aqueous liquid and catalyst are as follows. Temperature Conditions The rate of reaction from the mixture to phase reversible konjac greatly depends on the heating temperature and time, provided that the amount of catalyst in the mixture is constant. For example, if the reaction is completed in about 30 minutes when the heating temperature is set to 90°C or higher under a certain catalyst amount condition, if the reaction time is set to 70°C, it may take 5 hours or more. Furthermore, if the catalyst is increased under the above conditions, the reaction may be completed in about 10 minutes. Therefore, the temperature conditions and heating time depend on the quality and quantity of the catalyst used, and indirectly on the quality of the reversible konnyaku (appropriate purpose). Aiming for one hour at room temperature is one of the standard conditions for obtaining reversible konjac through the reaction of purified konjac powder aqueous liquid with a catalyst. The contents of the reversible konnyaku which reversibly changes state between a liquid state and a solidified state according to the degree of cold temperature in the present invention are as follows. In the case of cold temperatures, under non-freezing conditions,
In the case of temperature, the temperature is up to retort processing or canning processing temperature. For example, on average, the temperature is around +150°C rather than -5°C. The range between a liquid and a coagulated state is from a viscous liquid like molasses to a hard coagulated state that goes beyond a paste-like state. It is between "Konnyaku". The above reversible effects in the relationship between temperature and state can be generally summarized as follows. When cold, reversible konnyaku is a liquid with a thin viscosity, like molasses, but when warm, it is averagely somewhat firm and pudding-like. In addition, when cooled, the average form of paste-like (commonly called jam-like form) is that it has the same hardness as the commercially available konnyaku mentioned above. The above is the average reversibility mode of reversible konnyaku, but the final reversibility will change depending on whether it is mixed with other foods or mixed with various additives, so if you want to obtain the desired reversibility, , mixing ratio with food,
It is preferable to determine the conditions after appropriately examining changes in reversibility due to the presence of other additives through small-scale experiments. The reversible konjac food and the method of using the same according to the present invention are as follows. As mentioned earlier, reversible konjac starts from a liquid state to a paste state when cold, and from a pudding state to a hard solidified state when warm, and by adding starch, the texture is almost the same when cold or hot. There is also a way to do it.
Therefore, a wide variety of new foods can be produced by using foods or adding them to foods. Examples of typical food names are given below. (Note) (1) Regarding the use of reversible konnyaku in foods, the contents of flavors, seasonings, extracts, etc. to be used will be in line with the exemplified foods, so details will not be entered. The name of the food is the name of the added flavor or the name of the food to which it is added. (2) Cold food names shall be displayed in the following order. The above names are given as the state of food when cold and the state of food when it is hot. In addition, when reversible konjac is used by adding it to food, the added food is written in parentheses after the food name above. For example, when adding the reversible konnyaku of the present invention to a conventional sausage to produce a sausage with a similar texture,
Write “sausage ingredients” in parentheses. In the case of a simple mixture, enter only the name of the added food. Reversible konjac food (a) When using reversible konjac (liquid form when cold) (pudding form when warm) (1) Liquid chawanmushi (2) Liquid shiruko (3) Liquid egg tofu (4) Liquid tofu (5) Liquid nikogori (6) Liquid pudding (b) Reversible konjac used (cold paste)
(1) Paste tofu (2) Paste udon (3) Paste cheese tofu-like (4) Paste sausage (5) Spongy kamaboko style (6) Sponge sausage reversible konjac How to use it by adding it to food (a) When using reversible konjac (liquid form when cold) (pudding form when warm) (1) Liquid chawanmushi (egg coagulated by heat and crushed) (2) Liquid coffee pudding (water-extracted coffee) (3) Liquid potage pudding (polage soup) (4) Liquid consommé pudding (consommé soup) (5) Liquid nikogori (soy sauce-boiled fish soup) (6) Liquid Tofu pudding (soy milk) (7) Liquid milk pudding (milk) (8) Liquid orange pudding (orange youth) (b) Reversible konjac used (cold paste)
(1) Sausage (pork sausage raw material) (2) Kamaboko (kamaboko raw material) (3) Chikuwa (chikuwa raw material) ) (4) Paste processed cheese pudding (processed cheese) (5) Paste mayonnaise pudding (mayonnaise) (6) Tamagoyaki (kei egg) (7) Siyu mai (siu mai raw material) (8) Paste azukian yokan (siu mai raw material) (9) Paste strawberry yam pudding (strawberry yam) (10) Soymilk tofu (soy milk) (11) Milk tofu (milk) Selected examples from the above representative examples and added to reversible konnyaku foods and foods. The method for using it will be explained below. There are three main ways to use reversible konnyaku. For example, there are cases in which reversible konjac is mixed with flavors, extracts, and other additives to make it into food directly, cases in which reversible konnyaku is mixed into already finished foods, and cases in which it is mixed into unfinished foods. The method of completing the processing, etc. Reversible Konjac Foods (1) Liquid Orange Pudding Liquid reversible konnyaku is mixed with orange flavor, citric acid, sugar, and coloring to make liquid orange pudding. You can freely adjust the mixing ratio according to your preference. It becomes liquid when cold and pudding-like when warm. (2) Paste cheese tofu-like paste reversible konnyaku is mixed with cheese flavor, seasoning, and coloring to make paste cheese tofu-like. You can freely adjust the mixing ratio according to your preference. It is paste-like when cold and solidifies when warm. Food additives for reversible konjac (1) Liquid shiru powder Mix liquid reversible konjac konjac at a ratio of 2:1 with commercially available canned konnyaku (paste) and mix thoroughly to make liquid shiru powder. . You can freely adjust the mixing ratio according to your preference. It becomes liquid when cold and becomes paste when warm. (2) Liquid tofu Tofu is prepared by mixing commercially available silken tofu with liquid reversible konnyaku in a ratio of 1:3 and mixing thoroughly to obtain liquid tofu. You can freely adjust the mixing ratio according to your preference. It becomes liquid when cold and solidifies when warm. (3) In order to produce regular "Kamaboko", paste-like reversible konnyaku is mixed in a 1:1 ratio of surimi of walleye that has been salted, seasoned with starch, etc.
A mixture is prepared by mixing them in the following proportions. The mixing ratio can be adjusted freely. The mixture is steamed to make kamaboko. It feels soft when cold and hardens when warm. (4) Mix reversible konjac paste in a commercially available strawberry jam at a ratio of 1:1 and mix thoroughly to form a jam-like strawberry jam. You can freely adjust the mixing ratio according to your preference. It is jam-like when cold and hardens when warm. (5) Mix minced pork with chopped seasoning vegetables to make shumai anbu, mix reversible konjac paste in a ratio of 1:1, and mix thoroughly. You can freely adjust the mixing ratio according to your preference. It is then wrapped into noodles and steamed to make siu mai. It has a soft feel when cold and hardens when warm. (6) Mix reversible konjac paste in commercially available mayonnaise at a ratio of 1:1 and mix thoroughly to make paste mayonnaise. You can freely adjust the mixing ratio according to your preference. It is paste-like when cold and hardens when warm. The above is an overview of foods and food additives made from reversible konjac. If you want to have a texture when hot, that is, a coagulated texture or a hard coagulated texture when cold, you can control the amount of starch added and adjust the effect freely. For example, in order to produce ordinary "kamaboko", ground walleye is seasoned with salt, etc., and then a base of reversible konjac mixed with starch is mixed in a 1:1 ratio. The mixing ratio can be adjusted freely. The mixture is steamed to form kamaboko. It is preferable to adjust the proportion of starch mixed into the paste-like reversible konjac that solidifies both when cold and when it is hot, depending on the purpose of use. According to one reference according to the present invention, the amount of starch added is generally within 30% by weight, and if it exceeds that amount, the taste is often impaired. As described above, the present invention includes a method of producing reversible konjac in advance and then making it into a food, and a method of using the same, and a method of adding flavors, seasonings, etc. to konjac potatoes or konjac flour, etc., which have been appropriately moistened with water. A method of adding and mixing a catalyst for reversible konjac, such as soluble soda, soda carbonate, or calcium carbonate, and then heating it to obtain a reversible konjac food or a food mixed as an additive. There is. However, it is more preferable to use the reversible konjac after it is produced than the method described above, since the catalyst can be removed or the contents can be made from the reversible konjac. The above are details of the present invention. That is, the features of the present invention can be summarized as follows. (1) It is a reversible konjac that reversibly moves between liquid and solidified states depending on the degree of cold temperature. (2) The reversible konnyaku can be produced easily and at low cost. (3) The reversible konnyaku is safe as food. (4) The reversible konnyaku effectively contributes to the creation of new foods as foods or methods of using the same.The details of the present invention will be explained separately with examples. Next, the reversible konjac food of the present invention and the method of using the same will be explained in detail for each food. (Note) (1) The concentration of reversible konjac used is commonly referred to as the konjac content, but the ratio to water will be used in the following explanation. (Example) 3
% reversible konjac means 3 dry weight of konjac to 97 weight of water. (2) When starch is mixed with reversible konjac and used as reversible konjac, for example, if it is written as 10% starch and 3% reversible konjac, it is 3% reversible konjac by weight.
It is a mixture of 100% starch and 10% starch. (3) Comparison of the state of soft when cold and solidified when hot is indicated according to the following criteria.

[Effect of the invention: (1)]

As detailed above, the features of the present invention can be summarized as follows. (1) Reversible konnyaku is a filler that does not significantly impair the original taste of seafood paste products, processed meat products, etc. (2) Reversible Marine paste products and processed meat products to which konjac is added are new foods that change the texture from the conventional wisdom of being hard when cold to being soft when cold. become. (3) Reversibility The properties of konnyaku are not significantly affected by the pH of the food. (4) Reversible konnyaku has high water retention, so when it is applied to food to form a film, there is little damage to the food even when heat treatment is performed over an open flame, and depending on the method, the food becomes steamed. (5) Since reversible konjac easily mixes with various food additives and seasonings, it is necessary to infuse the properties of reversible konnyaku into the food when processing foods such as pickles and boiled dishes using it. easy. (6) Reversible konjac has a stronger gel strength as the konjac content increases, so it can be easily mixed with food materials and foods and has excellent moldability. The details of the present invention will be explained separately using examples. Reversible konnyaku food that reversibly changes state between liquid and solidified depending on the degree of cold temperature, taste and texture adjustment agent for processed foods such as noodles, processed soybeans, dairy products, etc. New molding materials, etc. The details of how to use it as follows are as follows. (a) Main noodles and products Wheat flour-based noodles - udon, ramen, noodle strips (wanton, gyoza skin), spaghetti, dried noodles, and others (b) Main soybean processed products Tofu, soy milk pudding, ganmodoki. (c) Main dairy products Cheese, condensed milk, milk pudding, and other new milk drinks Next, a new "noodle belt" is a typical example of noodle products.
An aspect of manufacturing will be explained. Mix wheat flour (strong flour) with 4% reversible konjac in a weight ratio of 100:55, knead thoroughly, and roll to form noodle sheets. Actual moisture OVT% is 52% or more. Normally, when the moisture content is 45% or more (OVT%), the workability becomes extremely poor, but the molding process with the above-mentioned reversible konjac mixed is easy even when the moisture content is 50% or more (OVT%). In addition, the reversible konjac noodle strips do not lose their shape even when bathed in boiling water for a long time. The amount of reversible konjac used for the above noodle products varies depending on the quality of the raw konnyaku, the desired taste and texture, the type of flour, its quality, etc., so please confirm the conditions each time by experimenting in advance. It is preferable to determine the amount to be used. Next, one aspect of the production of a new "soy milk" as a representative example of processed soybean products will be explained. Commercially available soy milk is mixed with 0.5% reversible konnyaku at a weight ratio of 1:1 to obtain soy milk. That is, soymilk is obtained which is liquid when cold and pudding when hot, for example, in the form of tofu. The amount of reversible konjac used in the above-mentioned soybean processed products varies depending on the quality of the raw konnyaku, the desired taste and texture, the type of soybean processed product, its quality, etc., so please check the conditions each time by experimenting in advance. It is preferable to confirm the amount and decide the amount to use. Next, one aspect of the production of a new "milk" as a representative example of dairy products will be explained. Mix commercially available milk with 0.5% reversible konnyaku at a weight ratio of 1:1 to make "milk." That is, milk is obtained which is liquid when cold and pudding-like when warm, for example, tofu-like. The amount of reversible konjac used for the above dairy products varies depending on the quality of the raw konjac, the desired flavor, texture, type of dairy product, and its quality, so please confirm the conditions each time by experimenting in advance. It is preferable to determine the amount to be used. [Effects of the Invention: (2)] As detailed above, the features of the present invention can be summarized as follows. (1) Reversible konnyaku is a filler that does not significantly impair the original taste of noodles, processed soy products, dairy products, etc. (2) Noodles, processed soybeans, dairy products, etc. to which reversible konnyaku is added have a soft taste and texture. (3) Reversibility The properties of konnyaku are not significantly affected by the pH of the food. (4) When reversible konnyaku is mixed with noodles and processed soybean products, it becomes heat resistant and does not lose its shape even in hot water bath. (5) A mixture of reversible konjac and soy milk, milk, or other milk can produce a completely new beverage product that is liquid when cold and pudding when warm. The details of the present invention will be explained separately using examples. How to use reversible konjac foods and food additives, which reversibly transition between liquid and solidified states depending on the degree of cooling, as taste and texture adjusting agents in confectionery, bread making, etc. The contents are as follows. (a) Main confectionery products: Yokan; bean paste, castella cakes, and jellies. Creelas; honey paste. (b) Main bread products: breads; sweet breads; Next, a new type of “red bean paste” is a representative example of confectionery products.
An aspect of manufacturing will be explained. Mix 1.0% reversible konnyaku in a weight ratio of 1:1 with commercially available azuki bean paste (paste) and mix thoroughly to obtain highly viscous liquid "adzukian" at room temperature.
shall be. That is, ``Azuki-an'', which is liquid when cold and solidifies when warm, for example, yokan-like "Azuki-an", is obtained. The amount of reversible konjac used in the above confectionery products varies depending on the quality of the raw konjac, the desired taste and texture, the type of confectionery product, its quality, etc., so please confirm the conditions each time by experimenting in advance. It is preferable to determine the amount to be used. Next, one mode of manufacturing a new loaf of bread as a representative example of bread products will be explained. Wheat flour (strong flour), yeast, sugar, butter, salt, and 4% reversible konnyaku of 1/2 weight of the flour are mixed thoroughly and kneaded for the next step of fermentation. You can get bread by heating for a minute, and you can get soft, fine-grained bread at room temperature. The amount of reversible konjac used for the above bread products depends on the quality of the raw konjac, the desired taste,
It varies depending on the texture, type of bread, etc. Preferably, the amount to be used should be determined by checking the conditions each time through preliminary experiments, but generally speaking, taking the amount of 4% reversible konjac used as an example, the amount of water used is the same as that of wheat flour. or up to 1.5 times the amount is commonly used. [Effects of the invention: (3)] As detailed above, the features of the present invention are as follows:
It can be summarized as follows. (1) Reversible konnyaku is a filler that does not significantly impair the original taste of sweets and breads. (2) Adding reversible konnyaku gives a softer taste and texture to sweets, breads, etc. (3) Reversibility The properties of konnyaku are not significantly affected by the pH of the food. (4) Reversibility The air bubbles in sweets, breads, etc. to which konjac is added are fine and easy to eat. (5) Creams made from reversible konjac have a remarkable characteristic of being resistant to heat and soft when cold. The details of the present invention will be explained separately using examples. How to use reversible konnyaku, which reversibly changes state between liquid and solidified depending on the degree of cooling, as a taste and texture adjusting agent for processed foods such as oils, fats, fruits, and side dishes. The contents are as follows. (a) Main oil and fat products Butters, margarines, oil and fat mixed pastes, and thiokolate paste. (b) Main fruit products Jam, marmalades, juices, fruit puddings. (c) Main vegetable products Potato paste, vegetable pastes. Next, one aspect of the production of novel fat-and-oil mixed pastes as a representative example of fat-and-oil products will be described. Peanut powder, sugar, salt, etc., and 30% of the weight of the reversible konjac are added to 4% reversible konjac and mixed thoroughly to form a peanut paste. In other words, it becomes pasty when cold and solidified when warm.
Obtain peanut paste. The amount of reversible konjac used in the above oil and fat products varies depending on the quality of the konjac raw material, the desired taste and texture, the type of oil and fat product, its quality, etc., so please confirm the conditions each time by experiment in advance. It is preferable to determine the amount used. Next, one aspect of the production of new juices as a representative example of processed fruit products will be explained. Commercially available orange youth is mixed with 0.5% reversible konnyaku in a weight ratio of 1:2 to make slightly viscous orange youth. That is, orange youth is obtained which is slightly viscous when cold and becomes pudding-like when warm. The amount of reversible konjac used in fruit processed products is determined based on the quality of the raw konjac, the desired taste,
Since it varies depending on the texture, type of fruit product, and quality thereof, it is preferable to determine the amount to be used by confirming the conditions each time through experiments in advance. Next, one aspect of the production of novel potato pastes as a representative example of processed vegetable products will be explained. Peeled and steamed potatoes are ground, cooled, and kneaded with 4% reversible konnyaku in a weight ratio of 2:1 to form a potato paste. To obtain a potato paste that is paste-like when cold and solidifies when warm. The amount of reversible konnyaku to be used for the above-mentioned processed vegetable products varies depending on the quality of the raw konjac, the desired taste and texture, the type of vegetable product, its quality, etc., so the conditions should be confirmed each time through experiments in advance. It is preferable to decide the amount to be used. [Effects of the Invention: (4)] As detailed above, the features of the present invention can be summarized as follows. (1) Reversible konnyaku is a filler that does not significantly impair the original taste of processed foods such as fats and oils, fruits, and side dishes. (2) Reversible konnyaku gives a soft feel to oils and fats. (3) Reversibility The properties of konnyaku are rarely affected by the pH of the food. (4) Reversible A mixture of konnyaku, fruits, and side dishes is a completely new type of food. In other words, it becomes a paste when cold and a pudding when warm. The details of the present invention will be explained separately using examples. The methods of using reversible konnyaku, which reversibly changes state between pasty and solidified states depending on the degree of cooling, as a taste and texture adjusting agent for foods and seasoning foods, are as follows: be. Main Seasoning Foods Mayonnaises, Kechiraps, Sauces, Miso, Soy Sauces, Mirin, and Vinegar Next, we will explain one aspect of the production of a new "mayonnaise" as a representative example of seasoning foods. Commercially available mayonnaise is mixed with 4% reversible konnyaku at a weight ratio of 1:1 to make mayonnaise. In other words, it becomes pasty when cold and solidified when warm.
Obtain mayonnaise paste. The usage fee for reversible konjac for the above seasoned foods varies depending on the quality of the raw konjac, the desired taste, texture, type and quality of the seasoned food, etc., so please confirm the conditions each time by experimenting in advance. It is preferable to determine the amount to be used. [Effects of the invention: (5)] As detailed above, the features of the present invention are as follows:
It can be summarized as follows. (1) Reversible konnyaku is a filler that does not significantly impair the original taste of seasoned foods. (2) Seasoned foods with reversible konjac added have a soft taste and texture. (3) Reversibility The properties of konnyaku are not significantly affected by the pH of the food. (4) Reversible konnyaku can be used as a side dish as is when mixed with seasoned foods and kept warm. That is, it becomes pasty when cold and solidified when warm, creating a completely new seasoned food. The details of the present invention will be explained separately using examples. The details of how to use reversible konnyaku, which reversibly changes state between liquid and solidified depending on the degree of cooling and temperature, as a taste and texture adjusting agent for foods, alcoholic beverages, recreational drinks, etc., are as follows: It is as follows. (a) Main alcoholic beverages Liquor and whiskey. (b) Favorite beverages Teas, coffees, black teas, herbal medicines. Next, one aspect of the production of a new "alcoholic beverage" as a representative example of an alcoholic beverage will be described. Mix commercially available Japanese sake with 1% reversible konnyaku in a weight ratio of 1:3 to make sake. In other words, sake is obtained which has a weak gel-like state when cold and has a pudding-like state when warm. As mentioned above, the amount of reversible konjac used for alcoholic beverages varies depending on the quality of the raw konjac, the desired taste and texture, the type of alcoholic beverage, its quality, etc., so please confirm the conditions each time by experimenting in advance. It is preferable to decide the amount to be used. Next, one aspect of the production of a novel "coffee" as a representative example of a beverage of choice will be explained. Mix commercially available instant coffee with 0.3% reversible konnyaku and mix thoroughly to make a viscous coffee liquid. To obtain a coffee liquid that is viscous when cold and becomes pudding-like when warm. The amount of reversible konjac used for the above-mentioned beverages varies depending on the quality of the raw konjac, the desired taste and texture, the alcoholic beverage of the beverage, its quality, etc., so please confirm the conditions each time by experimenting in advance. It is preferable to determine the amount to be used. [Effects of the Invention: (6)] As detailed above, the features of the present invention can be summarized as follows. (1) Reversible konnyaku mixes alcoholic beverages and recreational beverages without significantly impairing their original taste. (2) The properties of reversible konnyaku do not significantly affect the pH of the beverage. (3) When reversible konnyaku is mixed in the beverage, a completely new beverage system is formed that is liquid when cold and pudding-like when hot. [Example] Next, specific examples of the present invention will be described in detail. Notes (1) Although konjac flour was a commercially available product, since it was purchased in different lots, there were large differences in its properties, especially the acidity, which was not constant. Not yet. (2) The state of reversible konnyaku is explained using the following criteria, which compares the state at 80°C and 15°C. Coagulation A: Solid coagulated state 〃 B: Slightly softer than A 〃 C: Hard state of tofu or pudding 〃 D: State of tofu or pudding 〃 E: Soft state of tofu or pudding 〃 F: Liquid state when barely forming a gel A Invert sugar with a viscosity of about 50% sugar (at 15°C) or lower Liquid B Gel, a mixture of A and gel A Paste gel B Paste with slight syneresis Ingredients "Coagulation" in the above When there is a lot of syneresis, liquid B becomes liquid. Also, for properties that are intermediate between the above terms, use the closest expression. Also, ^{the +} mark on the shoulder of Alphabet means it is slightly stronger, and ^{the -} mark means it is slightly weaker. (3) The reversible konjac used in the examples is quoted from the example in which it was produced. In addition, reversible konjac is called, for example, reversible konjac produced by swelling 40 g of konjac flour in 1000 c.c. of water, as 4% reversible konjac. (4) Target foods produced using reversible konjac shall be named using the following naming method. a Name of added flavor and similar food texture when reversible konjac is used as food b Name of added food when this is added to food Example 1 Add 1000 c.c. of water to 40 g of konjac flour After stirring for 30 minutes until it swells, it is left to stand for 12 hours to obtain a stable swollen konjac flour product. 0.2 g of caustic soda and 2 g of calcium carbonate as catalysts for reversible konjac production are added to the swollen konjac flour and thoroughly mixed to form a mixture of the swollen konjac flour and the catalyst. Heat the mixture to bring the temperature of the mixture to 90℃±5
The reaction was completed by heating at a temperature of 1 hour or more and obtaining reversible konjac. Condition at 80℃: Solidification A Condition at 15℃: Gel A Example 2 Add 1000cc of water to 40g of konjac flour, stir for 30 minutes until it swells, then leave for 12 hours to stabilize. Make a swollen product of konjac powder. Add 0.7 g of sodium carbonate as a catalyst for reversible konjac production to the swollen konjac flour and mix thoroughly to prepare a mixture of the swollen konjac flour and the catalyst. Heat the mixture to bring the temperature of the mixture to 90℃±5
The reaction was completed by heating at a temperature of 1 hour or more and obtaining reversible konjac. Condition at 80℃: Coagulation A ⁺ Condition at 15℃: Gel A Example 3 Add 1000cc of water to 40g of konjac flour, stir for 30 minutes until it swells, then leave it for 12 hours. A stable konjac powder swollen product is obtained. 0.3 g of caustic soda as a catalyst for reversible konjac production is added to the swollen konjac flour and thoroughly mixed to form a mixture of the swollen konjac flour and the catalyst. Heat the mixture to bring the temperature of the mixture to 90℃±
The reaction is completed by heating at 5° C. or higher for 2 hours to obtain reversible konjac. Condition at 80°C: Coagulation A Condition at 15°C: Gel A Examples 4 to 15 The same procedure as in Example 1 was carried out. The conditions and results are shown in the table below.

【table】

[Table] (Note) 〃 represents the same as on the left.
Example 16 500 g of the 4% reversible konnyaku of Example 1 and 500 g of 3% salted walleye surimi,
Mix it with 50g of potato starch, knead it thoroughly, form it into an oval shape with a thickness of 10mm, and deep-fry it to make ``Satsuma-age.'' This "Satsumaage" is soft when cold and crispy when warm. Condition at 80℃: Coagulation A Condition at 15℃: Coagulation B Example 17 500g of 4% reversible konnyaku from Example 1, 1Kg of salted walleye surimi, a small amount of sugar, mirin, glutamate soda, etc., and 150g of potato starch
Thoroughly knead the mixture using a grinding machine, attach it to a plate, and heat it to 40℃.
After aging for one hour, it is steamed and made into kamaboko. This ``Kamaboko'' is a mochi-flavored ``Kamaboko'' that has almost the same texture whether cold or hot. Condition at 80℃: Coagulation A Condition at 15℃: Coagulation A Example 18 100g of 4% reversible konjac from Example 1, 40g of potato starch, 200g of egg white, foamed until stiff, and salt of ground walleye. Add it together with 100g of pre-sliced ingredients, mix thoroughly, form into a square hanpen shape, put it in a hot water bath, solidify it, and make ``Hanpen''.
shall be. This ``hanpen'' has the texture of normal hanpen, whether it is cold or hot. Example 19 100 g of fresh cream, 100 g of the 4% reversible konnyaku from Example 1, and 20 g of sugar are kneaded to make a cream paste. A mild paste when cold and solidifies when warm Condition at 80℃ Coagulation D Condition at 15℃ Gel A Example 20 60g of egg white, 90g of sugar, 20g of starch syrup, and 50g of the 4% reversible konnyaku of Example 1. After mixing and whisking, add 50g of egg yolk and mix. Add 50g of flour, mix lightly, pour into a mold, and bake in the oven to make baked castella. This castella is thin and has a soft taste. In particular, it has excellent foam retention. Example 21 500 g of the 4% reversible konnyaku from Example 1 and 300 g of commercially available soft margarine were mixed and kneaded thoroughly to make paste margarine. This margarine is a paste when cold and slightly solidifies when warm. Condition at 80℃ Solidification D Condition at 15℃ Gel A

Claims (1)

[Claims] 1. Contains konjac potato or konjac flour containing soluble soda, caustic potassium, sodium carbonate, potassium carbonate, calcium carbonate, sodium sulfite, magnesium carbonate, sodium hydrogen carbonate, ammonium hydrogen carbonate, and ammonium carbonate. Alone,
Or, the mixture is added and mixed so that the pH is below 10, and the mixture is heated to 70°C to 130°C. A reversible product that reversibly moves between a liquid state and a solidified state depending on the temperature. Sex konjac. 2. Add hydrated konjac potato or konjac flour to soluble soda, caustic potash, carbonate soda,
Potassium carbonate, calcium carbonate, sodium sulfite,
Magnesium carbonate, sodium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbonate alone or as a mixture are added and mixed to a pH of 10 or less, and the mixture is heated to 70°C to 130°C, depending on the temperature. Reversible konnyaku, which reversibly moves between liquid and solidified states, can be used in processed marine products, processed meat products, noodles, processed soybeans, dairy products, confectionery, bread making, oils and fats, fruits, side dishes, seasonings, alcoholic beverages, etc. and a method of adding it to a beverage.