JPH0431657B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method of using konjac, and more specifically, the temperature condition is such that the lower limit is a temperature at which the hydrated material does not freeze, and the upper limit is less than 50°C. Adjust the pH range to 6.5 or above with caustic potash,
Add and adjust caustic soda, potassium carbonate, sodium carbonate, sodium phosphate, calcium hydroxide, calcium oxide, calcium carbonate, basic amino acids, amines, ammonia, etc. alone or in combination of two or more, mix thoroughly, and then stir or After being subjected to treatments such as vibration or standing, it may be left as is, neutralized or dealkalized, or calcium salts may be added. They are more liquid than
A processed product made from konjac material that has characteristics such as becoming a hardly water-soluble gel or hardly water-swellable when frozen, dried, or in contact with alcohol in a pasty phase, and the processed product cannot be mixed with other substances. This matter relates to a method of using konjac, which is characterized by mixing it with konnyaku and obtaining it as a poorly water-soluble or water-swellable product that has a wide variety of uses by freezing, drying, or contacting with alcohol. Next, the present invention will be explained step by step. ○ What is the konnyaku potato or konjac flour of the present invention? (1) Konnyaku yam (konnyaku yam) The corm of konnyaku, which belongs to the Araceae family, is called konnyaku yam, and those that are 2 to 3 years old are collected. The best time to collect is
The period is from late October to mid-November. Some were collected in late August, but these were of poor quality because they were taken early for fear that the vines would wither or the balls would rot. Konniyaku balls are usually flat and circular, but some 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 Koshu region and the Tenryu River basin are of good quality, but those grown in tea 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 balls) Konnyaku balls are perishable, so it is important to store them so that they do not spoil or freeze. Therefore, store it in a well-ventilated place where it will not freeze. Don't leave it tied up in bales. Jade is highly acidic, so mice won't harm it. (2) Konniyaku powder This powder is made by drying and pulverizing konnyaku konnyaku and is quite coarse (36 mesh) and heavy. When you scoop it up with your hands, the dust that scatters like dust is starchy and has weak gelatinizing power, and it is said that the product with the least gelatinizing power is of good quality. (Note) The present invention will be explained using konjac flour. The standard composition is as follows. (Natural Products Handbook / Food and Science Company) Konjac powder Moisture / 17.76% Crude protein / 2.56% Crude fat / 0.13% Crude fiber / 1.45% Ash / 3.76% Soluble nitrogen / 73.36% ○ Konjac in the present invention Adjust the appropriate water content of konjac material such as potato or konjac flour, and adjust the temperature conditions such that the lower limit is the temperature at which the water content does not freeze, the upper limit is less than 50%, and the PH range is
6.5 or higher, caustic potash, caustic soda, potassium carbonate,
Sodium carbonate, sodium phosphate, calcium hydroxide, calcium oxide, calcium carbonate, basic amino acids, amines, ammonia, etc. may be added alone or in combination as follows. The appropriate water content of the konjac material is determined based on the intended end use.Although there is a method of increasing the concentration during reaction and diluting it with water during use, it is preferable to determine the desired end use. , by adjusting the water content in advance. The moisture content usually used is in the range of 0.3% to 7.0% as solid content of konjac flour.
Therefore, the moisture content is between 93% and 99.7%.
The end use can be for a wide range of purposes, and representative examples will be explained in the examples.For food, it can be used for anything from agar to the texture of meat chunks, and for industrial use, it can be used for everything from cellophane membranes to polyethylene. There is a wide variety of properties, including membrane-like strength. The temperature conditions in the present invention are from before to after -5°C,
It is below 50℃. On average, the preferred reaction temperature is 0° C. to 40° C. The higher the reaction temperature, the less smooth the liquid or pasty properties of the produced phase will be if the pH is kept constant. Caustic potash, caustic soda, potassium carbonate of the present invention,
Sodium carbonate, sodium phosphate, calcium hydroxide, calcium oxide, calcium carbonate, basic amino acids, amines, ammonia, etc.
Adjustments of 6.5 or higher include the following: The above-mentioned drugs may be used as long as they are suitable for the purpose of use, such as food or industrial use. The adjusted pH range of the present invention is 6.5 or higher, but in order to speed up the reaction, for example, when using caustic soda, 1%
It is more effective to add it to the water content of konjac material in units of ~2%. Particularly in the freeze-denaturation reaction, when caustic alkali or the like is added to the water-containing material in an amount of 0.3% to 1.0% by weight, a processed product of konjac material can be obtained which is effective even when neutralization and dealkalization are taken into consideration. Therefore, in the explanation of the present invention, it is not possible to fully explain in terms of PH alone, so it is effective to provide a unified explanation in terms of the amount of basic substance added to avoid complications, so in principle we will not explain in terms of PH. do. However, 1 to 2 reference examples will be described below to explain the lower limit. In this case, the aqueous konjac material with a solid content of 4%
The standard pH is 6.0. Results of processing processed products made from konjac material [PH range] (dry denaturation) Membrane (poorly soluble in water, swellable in water) 6.5~ (poorly soluble in water, swellable in water) 7.5~ (freeze denatured) Membrane (poorly soluble in water, denatured in water) Swellability) 10.0~ (Poorly soluble in water, poorly swellable in water) 12.0~ (Alcohol denatured) Membrane (Poorly soluble in water, swellable in water) 10.0~ (Poorly soluble in water, poorly swellable in water) 12.0~ The above is the PH range. The pH range also differs depending on the alkali used. Calcium-based products achieve their purpose with a slightly lower pH than sodium-based products. Furthermore, when neutralization, dealkalization, and calcium salts are added, the denaturing effect of freezing or drying due to contact with alcohol, etc. increases. The effect of using a mixture of two or more basic substances is mainly when performing a desired reaction at low cost, and in the case of foods, when taste is important, it limits the use of sodium and calcium-based substances. When introducing some of the effective and easy combinations (sodium, calcium), (sodium,
(amino acids), (amino acids, calcium), (potassium/amino acids), (potash/sodium), etc. ○ By the above method in the present invention, temperature, pH
After adjusting and thoroughly mixing the mixture, stirring, shaking, or leaving it to stand, it is added as it is, or neutralized or dealkalized or a calcium salt is added. They are in a phase from liquid to pasty,
The contents of the processed product made of a konjac material that has characteristics such as becoming a poorly water-soluble gel or a poorly water-swellable material by freezing, drying, contact with alcohol, etc. are as follows. When a basic substance is added to a konjac material, for example, when the solid content is 4%, a strong and elastic gel is formed for a while. Mixing this gel with other substances, neutralizing it, or dealkalizing it should be avoided because the target product will form a heterogeneous structure. Therefore, to make a strong elastic gel into a soft paste, it is necessary to repeatedly break it mechanically, or
The purpose can be achieved by applying vibration or leaving it for a long time. If you want to quickly turn the elastic gel into a soft paste, you can use strong stirring or vibration. Also, if you have time, depending on the pH, if it becomes a soft paste within a few hours to 48 hours, you can neutralize it, dealkalize it, and remove calcium. Even with the addition of salt, etc., it is possible to obtain each product with a homogeneous composition. When the solid content is less than 1%, it becomes liquid. The processed konjac material obtained as described above is liquid or pasty, and for food use, if it has a pH range of 7 or less, it can be used as is. Also, for industrial use, anti-corrosion coatings, anion exchange membranes, etc.
There is no problem even if the pH is 10 or higher. For food use, organic acids or inorganic acids for food additives are used to neutralize and dealkalize excess alkali used in the reaction. For example, acetic acid, citric acid, gluconic acid, lactic acid, hydrochloric acid, phosphoric acid, etc. Further, dealkalization can be easily achieved by applying the product to a viscous diaphragm. Calcium salts include inorganic calcium carbonate, calcium chloride, calcium sulfate, calcium acetate, etc.
Organic can be used freely. The purpose of adding calcium salts is different from that of neutralization or dealkalization. Freezing, drying of processed products from konnyaku material,
It has the effect of intensifying changes in physical properties due to denaturation during contact with alcohol, etc. Further, although neutralization and dealkalization are aimed at eliminating alkaline properties, in some cases, as a result, changes in physical properties due to denaturation are strengthened more than the addition of calcium salts. When this processed konjac material is frozen and thawed, it becomes a slightly water-soluble gel or a slightly water-swellable product.The freezing point is not strictly constant, but on average -
1°C to -5°C. When the processed product is dried or dehydrated to a moisture content of 10 to 15% or less, it becomes a poorly water-soluble gel or a poorly water-swellable product. There is no problem with this drying method as long as it can remove moisture, so it is sufficient to use a method that suits the final purpose. For example, dry air, hot air, vacuum, infrared rays, etc. Further, when the processed product is immersed in a 25% (by volume) ethanol aqueous solution, it easily becomes a poorly water-soluble gel or a poorly water-swellable product in a short period of time. In order to increase the effectiveness of using ethanol, it is necessary to remove an appropriate amount of water in advance by salting or drying. What must be noted in particular is that in the effects of using various basic substances, there is not much difference in physical properties when drying, but there is a large difference when freezing or contacting with alcohol. In particular, when used without neutralizing or dealkalizing the base, the difference in physical properties due to freezing and contact with alcohol is significantly large. That is, if basic amino acids, amines, and ammonia are frozen while being basic, the state of a poorly water-soluble gel or a poorly water-swellable product after thawing is not favorable. Also, when using caustic alkalis, if they are still basic, they will be less effective than neutralized or dealkalized ones.
After processing such as freezing, the product has unfavorable water solubility and swelling property. From the above, except for the use of calcium hydroxide or calcium chloride as a basic substance, neutralization, dealkalization, or addition of calcium salts are preferable conditions for stabilizing the poorly water-soluble gel or water-swellable property after denaturation. The mixture of konjac material and basic substance is strongly basic and if left for a long time, the properties of the processed product of konjac material of the present invention, such as freeze denaturation, may deteriorate, resulting in an unfavorable state. Therefore, it is preferable to use the mixture or to perform neutralization or dealkalization treatment for an average of 2 to 3 days from the time of generation. In short, as explained above, konjac material is processed under predetermined conditions such as temperature, pH range, stirring, vibration, and standing, and the resulting processed product is left as it is, or neutralized or Dealkalize and
It becomes a poorly water-soluble gel or a poorly water-swellable substance by freezing or drying, or by contacting with alcohol. In the present invention, the processed product from the above-mentioned konnyaku material is mixed with other substances, and then processed by freezing, drying, or contacting with alcohol to obtain a poorly water-soluble or water-swelled product that has a wide variety of uses. The contents are as follows. First of all, since it is too large compared to other substances,
Some of the substances within the scope of the present invention are cited below. a Food-related grains, potatoes and starches, sweets, oils and fats, nuts and seeds, beans, fish and shellfish, animal, bird and whale meat, eggs, milk,
Vegetables, fruits, mushrooms, algae, beverages,
Seasonings and spices, prepared processed foods b Non-food related Paints, films, paper processing, fibers, ion exchange resins, ion exchange membranes, adhesives, underwater adhesives, inks, cosmetics, pharmaceuticals, pesticides, adsorbents, fruits This includes surface coating materials, waterproofing materials, enzyme fixing materials, anti-rust films, heat insulation materials, and electrically conductive materials. Although each item will be described in detail in the examples, several examples will be cited and explained in order to give an overview of the present invention. (Note) The processed product made from the konjac material of the present invention is simply referred to as the "processed product of the present invention."
It is called. ○ Food related. 1 Neutralization of the processed product of the present invention with a solid content of 4% to pH 7
Mix 200g of the following and 200g of ground beef and form into a steak-shaped plate at -20℃
Freeze in the freezer. After 5 hours, take it out, thaw it naturally, and return it to room temperature. The tensile strength is the highest of 2.0 for beef cut into steak-like plates.
You can do up to twice as much. That is, a water-resistant meat lump that is stronger than a beef lump is obtained. 2 Neutralize the processed product of the present invention with a solid content of 3% to achieve pH7
Mix 50g of the ingredients below with 100g of shredded spinach, make a film, and dry. The dried product is poorly soluble in water and slightly swells in water, similar to seaweed. 3 Neutralization of the processed product of the present invention with 2% solids to pH 7
Mix 100g of the following with 100g of mandarin orange pulp, place in a cylindrical mold, and freeze in a -20°C freezer. After 5 hours, take it out, thaw it naturally, and return it to room temperature. Obtain heat-resistant and water-resistant mandarin pudding. 4 Neutralization of the processed product of the present invention with a solid content of 4% to pH 7
Extrude 100g of the following and 100g of pork that has been passed through a meat grinder several times into a thin tube shape.
The extruded product was directly immersed in a 50% (volume) ethanol aqueous solution for about 5 minutes.
Become a meat tube. When it is dried in a dryer, it becomes a casing that can be used as sheep intestine.
As mentioned above, when the processed product of the present invention is used in foods, a pH of 7 or less is preferable so that the taste is not impaired. Furthermore, the basic substance used in the reaction has a subtle effect on the taste, so it must be carefully considered. The use of basic amino acids does not impair taste on average. The ratio of the processed product of the present invention to other food products can be freely changed depending on the purpose and processing method, so preferred conditions should be selected accordingly. The method of mixing the processed product of the present invention with other foods may be any method such as a crusher, a kneader, a silent cutter, etc. ○ Non-food related 1 Ion exchange membrane Add 50 g of finely ground strong basic anion exchange resin to 100 g of the processed product of the present invention with a solid content of 3% and adjust the pH to 10 or higher, and mix thoroughly.
Form into a sheet and dry with air at 40°C. The dried material becomes a strong ion exchange membrane that is difficult to swell in water. 2. Enzyme fixative: 20 g of α-amylase was added to 100 g of the processed product of the present invention with a solid content of 4% and adjusted to pH 6.5, and the mixture was carefully mixed and applied to the surface of a cloth tube and heated at 35°C.
Dry at below 40% relative humidity. The dried product becomes enzyme-immobilized tubes that are difficult to swell in water. 3 Convection cooler: 1000g of the processed product of the present invention with a solid content of 4% adjusted to pH 8.0 or higher and 50g of powdered activated carbon are thoroughly mixed, and the mixture is applied to a cloth tube (diameter 15mm x length 3000mm) and dried. Dry with hot air in a container. The dried product is made by Mizunansen. This tube was filled with water and heated to a height of 1m, with a ceiling area of ^2m2.
A meandering tube is installed inside the box-shaped ceiling. Just like a water storage bag, water evaporates from the surface of the tube and humidifies the air, and at the same time the water cools and the air cools, creating convection, creating warm air convection within the tube (smoke test). Such an external hole tube can be easily manufactured. As described above, when the processed product of the present invention is used for products other than food, the final pH is often not a concern. The basic substance used in the reaction needs to be selected depending on the purpose. This also applies to the mixing ratio with other substances, and the mixing method, etc., whose conditions are preferably selected depending on the purpose, is the same as in food products. That's all. Next, the present invention will be explained in more detail with reference to examples. Note (1) In the examples, the product processed from konjac material by the method of the present invention is abbreviated as "processed product of the present invention." (2) The konjac material used in the examples is konjac flour as a representative, and the average composition of the konjac flour is as follows. (Natural Products Handbook/Food and Science) Konniyaku powder Moisture/17.76% Crude protein/2.56% Crude fat/0.13% Crude fiber/1.45% Ash/3.76% Soluble nitrogen/73.36% (3) In the examples Stirring, vibration, or leaving is as follows. Stirring/The stirring blade is knife-shaped and screw-type. Rotation 120R.PM Vibration/Electrohydraulic vibrator 10~3000Hz Leaving/Simply leaving (4) Stability of thawed material Cold water: 3% salt water (0℃~10℃) Hot water: Hot water of 80℃ or higher (5) Drying Relationship: The word "coating" in the mixing method box is based on the principle that the processed product of the present invention is coated as is. Stability of dried product: If there is no significant difference in physical properties after 7 days or more of immersion in water at 10°C to 25°C, it is described as stable, and if it shows swelling and solubilization, it is described as unstable. Among the drying methods, room temperature drying means a system open to the atmosphere. Dry Air drying is based on a relative humidity of 40%. (6) In the examples, similar operations are summarized in a table to avoid clutter. Sentence examples Table Examples (1) to (3) Examples
(4) ~ (23) 〃 (24) ~ (27) 〃
(28) ~ (44) 〃 (45) ~ (47) 〃
(48) ~ (59) 〃 (60) ~ (69) 〃
(70) to (88) Examples (1) Add 1000 cc of water to 40 g of konjac flour to swell it sufficiently, then add 50 g of a 20% (by weight) aqueous sodium hydroxide solution and knead until uniform. The whole becomes a strong elastic gel. If you put it in a stirrer at room temperature for 2 hours, it will become a paste. The paste was neutralized with a 5% (by weight) hydrochloric acid aqueous solution,
The processed product of the present invention is prepared by adjusting the pH to 6.5 to 7.0. Example (2) Add 1,000 cc of water to 40 g of konjac flour and allow it to swell, then add 8 g of sodium hydroxide and knead until homogeneous. The whole becomes a strong, elastic gel. If you put it on a vibrator for 2 hours at room temperature, it will become a paste. Neutralize the paste with a 5% (weight) citric acid aqueous solution to bring the pH to 7.0.
The processed product of the present invention is prepared by adjusting the process before and after. Example (3) Add 1000 cc of water to 40 g of konjac flour and allow it to swell sufficiently, then add 10 g of calcium hydroxide and knead until homogeneous. The whole becomes a strong elastic gel. If you leave it at room temperature for 24 hours, it will become a slightly elastic paste. Leave it for 48 hours and it will turn into a paste. 5% of the paste
(Weight) Neutralize with a citric acid aqueous solution and adjust the pH to around 7 to obtain the processed product of the present invention.

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[Table] Example (41) Approximately 10 to 20 g of the processed product of the present invention (Example (11)) was applied to commercially available seaweed, and then dried at room temperature to obtain water-resistant seaweed. Example of disintegration after immersion in room temperature water for an average of 2 hours or more (42) Activated carbon 50g and processed product of the present invention (Example (6))
Mix 500 g in a crusher, make a 1 mm thick, 30 cm square film, and dry with hot air to obtain a water-resistant activated carbon film. Example (43) Stable for 7 days or more when immersed in water at room temperature (43) 100 g of anion exchange resin and 500 g of the processed product of the present invention (Example (15)) were mixed in a kneader, with a thickness of 2 mm.
Form into a 10cm square film and air dry at 40°C to obtain an ion exchange membrane. Stable for more than 7 days when immersed in room temperature water

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[Table] Example (57) 500g of ground beef and processed product of the present invention (Example (9)) 500g
g in a crusher, and mix it into 1 mm thick, outer diameter
Pressed into a 15mm tube, with an average concentration of 50
% (volume) ethanol aqueous solution for about 5 minutes, taken out, heated to recover the ethanol, and dried to obtain a tube-shaped casing. Example (58) Stable for 7 days or more when immersed in water at room temperature 100 g of raw sea urchin paste and 300 g of the processed product of the present invention (Example (9)) were mixed in a kneading machine, molded into the shape of raw sea urchin, and the average concentration was 80%. (Volume) Immerse in an ethanol aqueous solution and take it out in about 30 seconds to obtain a stable raw sea urchin mold. When it is frozen and thawed, a stable and strong raw sea urchin molded product is obtained. Example (59) After filling the cracked part of a concrete water tank with the processed product of the present invention (Example (13)), when a 90% (volume) ethanol aqueous solution was injected into the deep part of the filled part with a syringe, the processed material Objects undergo denaturation and become firmly attached. Example (60) After filling the cracked part of a concrete water tank with the processed product of the present invention (Example (19)), when a 50% (volume) ethanol aqueous solution was injected into the deep part of the filled part with a syringe, the processed material Objects undergo denaturation and become firmly attached. Example (61) PH7~ of the processed product of the present invention (Example (4)) on the face
7.2 A pack material that is denatured and easily peeled off by wiping with ethanol water after coating. Example (62) 200 cc of milk and 500 g of processed product of the present invention (Example (5))
Mix with a kneader to make soft paste milk. Condition: 80°C Coagulation: 20°C Soft Paste Example (63) 100 g of cocoa, 50 g of milk powder, and 300 g of the processed product of the present invention (Example (9)) were mixed in a kneader to form a soft paste. Condition: 80°C Coagulation: 20°C Soft Paste Example (64) 100 g of corn milk powder and 300 g of the processed product of the present invention (Example (9)) are mixed in a kneader to obtain paste corn milk. Condition: 80°C Coagulation: 20°C Soft Paste Example (65) Add 600 g of the processed product of the present invention (Example (2)) to 1 kg of SA grade pollock salted surimi, add 100 g of starch and a few seasonings, and crush with a grinder. After mixing, the mixture is made into a mixture, which is extruded through a nozzle having a nozzle diameter of 1 mm and 25 nozzle holes, and then put together and subjected to a heat treatment. The heated material is loosely bound, and the heated mixture can be easily peeled off from the nozzle at a distance of 1 mm from the discharge diameter. Example (66) 1 kg of glutinous rice soaked in water and drained was mixed with 100 g of the processed product of the present invention (Example (12)) and thoroughly mixed.
Steam the mixture. Steam and then cool. The coolant exhibits weak cohesion and can be easily dispersed.

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Claims (1)

[Claims] 1 Adjust the appropriate hydrated material of konjac material such as konjac potato or konjac flour to a temperature condition where the lower limit is the temperature at which the hydrated material does not freeze and the upper limit is below 50℃, and add caustic potash and caustic soda to a pH range of 6.5 or higher. , potassium carbonate, sodium carbonate, sodium phosphate, calcium hydroxide, calcium oxide, calcium carbonate, basic amino acids, amines, ammonia, etc., alone or in combination of two or more, and after thorough mixing, stir or vibrate. Or, after being left to stand, etc., either as it is or by neutralization, dealkalization, or addition of calcium salts, in a phase from liquid to pasty, freeze or dry or contact with alcohol, etc., to form a poorly water-soluble gel or A processed product is obtained from a konnyaku material that has characteristics such as water-resistant swelling, and the processed product is mixed with other substances, and then processed by freezing, drying, or contacting with alcohol to create a wide variety of uses. A method for using konjac, characterized by obtaining it as a poorly water-soluble product or a poorly water-swellable product.