JPH04370069A - Production of seasoned konjak and processed food - Google Patents

Abstract

PURPOSE:To obtain the subject low-caloric KONJAK readily provided with homogeneous taste by blending a microencapsulating agent containing a specific seasoning material present therein with a raw material component, etc., gelatinizing the resultant blend, then heat-treating the gelatinized blend, melting the aforementioned microencapsulating agent and eluting the seasoning material. CONSTITUTION:A microencapsulating agent, prepared by coating a seasoning material at pH <7 (preferably pH 5-6) with a coating agent and having preferably 1-1000mum particle diameter is added to a raw material ingredient containing KONJAK powder to provide a sol. An alkaline coagulant is then added to gelatinize the aforementioned raw material ingredient. The resultant gelatinized ingredient is subsequently heat-treated for 5min to 1hr so as to afford 85-130 deg.C temperature in the central part of the KONJAK. Thereby, the objective KONJAK is obtained.

Description

[Detailed description of the invention]

0001

[Field of Industrial Application] The present invention relates to a method for producing seasoned konnyaku and processed foods, and more particularly, a method for producing seasoned konjac that has excellent taste and flavor and is useful for reducing the calorie content of various processed foods. and related to processed foods.

0002

BACKGROUND OF THE INVENTION The main raw material for konjac is a food prepared from raw ingredients including konjac powder containing glucomannan, which is not decomposed by human digestive enzymes, water, and an alkaline coagulant necessary for gelation.

[0003] In recent years, with the Westernization of dietary habits, the intake of fat has increased, and obesity and burden on the heart due to excessive calorie intake have become problems, and there is also a link between the intake of fat and colon cancer. The relationship between the two is also attracting attention. Therefore, there is a demand for the development of low-fat, low-calorie foods.Moreover, recent consumer preferences are not satisfied with mere low-calorie products, and sufficient consideration must also be given to flavor and other aspects.

[0004] As general methods for producing konjac, there are known methods such as the raw stuffing method and the large body method. For example, in the raw stuffing method, the raw material, refined konjac powder, is added to about 40 times the amount of water. It is swollen at 25-30°C for 2-3 hours to form a paste-like konnyaku sol. After adding milk of lime to this and kneading it in a kneading machine, it is filled into a desired mold and swelled at 85-90°C for 15-20°C.
Heat for a minute to irreversibly obtain konjac gel.

[0005] The konnyaku obtained in this way is tasteless, so if it is to be used as a cooking ingredient, it must be seasoned by exposing it to water and then boiling it in a seasoning liquid for a long time. In order to eliminate such operations, the development of pre-flavored konnyaku is desired.

[0006] Normally, in order to add flavor to konnyaku, it is considered to simply add a seasoning material to the konnyaku sol before gelation, but depending on the type of seasoning material, gelation may be inhibited, for example. Problems such as the konjac tissue becoming brittle or the flavor changing may occur over time. Generally, acidic seasoning materials among seasoning materials are well known to inhibit gelation of konnyaku.

[0007] The gelation mechanism of konjac is thought to be due to the acetyl group in the glucomannan molecule being detached by an alkaline coagulant, and a network structure being formed between them by hydrogen bonding at that part. However,
If an acidic seasoning material such as meat extract or fruit juice is added before gelation, the acidic seasoning material will first undergo a neutralization reaction with the alkaline coagulant, resulting in an insufficient amount of alkali necessary for the acetyl group elimination reaction. However, the disadvantage is that the desired network structure is not formed and gelation is hindered. For this reason, it is said to be extremely difficult to produce flavored konnyaku by adding acidic seasoning materials to konnyaku sol in advance.
Various methods for easily seasoning konnyaku have been studied.

Specifically, for example, after mixing a seasoning with a pH of 6 to 7 to konnyaku powder, the amount of the seasoning is 10 to 15% by weight compared to the conventional method.
A method of manufacturing by adding increased amount of milk of lime (alkaline coagulant) (Japanese Unexamined Patent Publication No. 148653/1983) and a method of producing konjac by adding calcium to the konjac raw material consisting of konjac powder, seasoning materials, and water without using seasoning materials. Optimum addition amount 1
A method of filling the packaging material, sealing it, and heating it to solidify it so that the seasoning material does not flow out into hot water when it is added in an amount more than double the amount, kneaded, and gelled.
Publication No. 2) has been proposed. However, in this method, the amount of alkaline coagulant is simply increased, so the texture of the resulting konnyaku cannot be made smooth, and the flavor of the seasoning material itself is affected by the alkaline coagulant. It has the disadvantage that it changes its quality.

Furthermore, a method for producing flavored konjac consisting of konjac powder, carrageenan, water, and seasoning ingredients is proposed (Japanese Patent Application Laid-open No. 196165/1983), which is thermally coagulated without undergoing irreversible gelation treatment using an alkaline coagulant. has been done. However, this method has the disadvantage that the texture of konnyaku cannot be obtained because the gelling agent other than the alkaline coagulant is used to heat and coagulate.

[0010] Furthermore, after solidifying the konjac raw material liquid and obtaining konjac with a large number of pores in a mold in which a large number of needle-like rods are planted at intervals, the konnyaku is removed, and then A method for producing seasoned konnyaku (Japanese Unexamined Patent Publication No. 285763/1983) has been proposed, in which the konnyaku is steamed in a seasoning liquid to infuse the taste. However, this method has the disadvantage that the appearance of the resulting konnyaku is significantly impaired.

[0011]

[Problems to be Solved by the Invention] An object of the present invention is to provide a method for producing seasoned konnyaku that can reduce the calories of the processed food itself without impairing the flavor and texture of various processed foods. It is in.

Another object of the present invention is to provide a method for producing flavored konjac that has a substantially uniform taste in any part of the konjac gel structure.

Another object of the present invention is to provide a processed food with reduced calories and fat content while retaining the flavor of the processed food ingredients and seasoning materials themselves.

[0014]

[Means for Solving the Problems] According to the present invention, pH 7
After sol-forming the raw ingredients including the micro-encapsulating agent and konjac powder in which the seasoning material below is coated with a coating agent, an alkaline coagulant is added to gel the raw ingredients,
There is then provided a method for producing flavored konjac, which comprises melting the coating agent of the microencapsulating agent in the obtained konjac gel by heat treatment and eluting the seasoning material having a pH of less than 7.

[0015] Furthermore, according to the present invention, there is provided a processed food containing the seasoned konnyaku obtained by the above-mentioned production method.

The present invention will be explained in more detail below.

In order to produce the seasoned konjac of the present invention, first, raw ingredients including a microcapsule agent coated with a seasoning material having a pH of less than 7 and konjac powder are solified.

[0018] The konjac flour, which is the raw material component, may be any powder as long as it contains konjac components such as refined konjac powder and purified glucomannan, and has the property of being able to react with the alkaline coagulant described later to form a gel. The product can be used as is.

The microencapsulating agent, which is the raw material component, has a pH of less than 7 as a core substance, preferably a pH of 5 to 6.
The seasoning material is substantially covered with a coating agent, and the coating material is microencapsulated so that it does not melt or dissolve in water during solization, preferably. They are fine particles with a particle size of 1 to 1000 μm. The reason why seasoning materials with a pH of less than 7 are coated with a coating agent is that when the raw ingredients of konnyaku are gelled by an alkaline coagulant, if a seasoning material with a pH of less than 7 is present, the alkaline coagulant is neutralized. This is because it affects the formation of a gel structure and makes gelation difficult, and the seasoning material in the microencapsulating agent used in the present invention is
It is eluted after forming a gel structure, and can impart a substantially uniform taste to the entire konjac gel structure. Further, when the pH of the seasoning material is 5 to 6, the pH of the seasoned konjac can be substantially 6 to 8, and further seasoning can be carried out more conveniently. Examples of seasoning materials with a pH of less than 7 include livestock extracts, seafood extracts, yeast extracts, animal protein hydrolysates,
Amino acid seasonings such as vegetable protein hydrolysates, fruit juices, etc. can be mentioned, and the form thereof is preferably powder, but
It may be in liquid form or may be adsorbed on starch or cyclodextrin.

[0020] The coating material is not particularly limited as long as it is in a solid state at room temperature and is not dissolved in the above-mentioned seasoning materials and water with a pH of less than 7, but preferably hydrogenated oils, higher fatty acids, fatty acid monoglycerides, Examples include hydrophobic substances selected from the group consisting of waxes and mixtures thereof, and particularly preferably those having a melting point such that the coating material melts only during the heat treatment described below and the seasoning material with a pH of less than 7 is eluted. Preferably, the coating material has the following properties. The melting point is determined by, for example, the swelling temperature and time of the raw material component sol,
Also, the reaction temperature and time when gelling the raw material component sol,
It is also desirable to select a variety of alkaline coagulants to match various conditions such as concentration and type, and specifically, it is preferable to select one that has a melting point of 50°C or higher, and more preferably 60 to 70°C. .

[0021] The raw material oils for the hydrogenated oil include coconut oil, palm kernel oil, rapeseed oil, palm oil, cottonseed oil, olive oil,
Examples include vegetable oils such as peanut oil, soybean oil, linseed oil, and castor oil; fish oils such as herring oil and cod liver oil; and animal oils such as lard and beef tallow. Place in a pressure vessel and apply hydrogen pressure of 0 to 5 kg/cm.
2. Blow hydrogen gas into the feedstock oil while pressurizing and heating to a temperature of 120 to 300°C, add hydrogen atoms to unsaturated double bonds in the feedstock oil (hydrogenation), and after the reaction is completed, remove the catalyst. Hydrogenated oil can be obtained by filtration, removal, deodorization, and purification. The melting point of the hydrogenated oil obtained by this method can be adjusted depending on the degree of hydrogenation and the composition. Melting point of coconut oil: 32~35℃, palm oil: 56~
58℃, cottonseed oil: 62-63℃, rapeseed oil: 65-70
C, soybean oil: 67 to 70 C. Based on these values, a coating material having a melting point that meets the above conditions can be determined. At this time, it is not necessarily necessary to use extremely hardened oil as the raw material oil. Furthermore, in the case of higher fatty acids, fatty acid monoglycerides, waxes, etc., the coating material can be similarly determined depending on their melting points and the above-mentioned conditions.

[0022] In the microencapsulating agent, the pH
The blending ratio of the seasoning material and the coating agent is preferably less than 7, by weight, 90:10 to 40:60, particularly preferably 8.
It is in the range of 0:20 to 60:40. The amount of the microencapsulating agent in the raw material components can be selected depending on the type of seasoning material, the mixing ratio of the seasoning material and the coating agent, etc., but preferably it is based on the weight of the konjac powder.
The amount ranges from 0.04 to 1.0 times. In this case, if the amount is less than 0.04 times, sufficient taste cannot be obtained, and 1.
If the amount exceeds 0 times, gelation may be significantly inhibited, which is not preferable.

[0023] In order to prepare the above-mentioned microcapsule agent, for example, a known method of spraying a coating agent onto a seasoning material having a pH of less than 7 and cooling it to solidify it, a flow coating method, or a method of spraying a coating agent onto a seasoning material having a pH of less than 7,
A seasoning material of less than 7 is used as a core substance, a coating agent is brought into contact with and collided with the core substance, and the coating agent is applied and coated on the entire circumferential surface of the core substance using the heat generated during the contact and collision. It can be obtained by a method such as a powder surface treatment method (see JP-A-63-164863).

In the present invention, in addition to the above-mentioned essential components, the raw material components include, if necessary, gelling stabilizers or modifiers for starches, celluloses, polysaccharides, proteins, etc., and flavor enhancers. Additives such as edible oils and fats, seasonings that are not affected by alkaline coagulants such as salt, sugar, and spices can also be added. At this time, it can be added at the time of mixing the raw materials or at the time of forming a sol in the form of a dispersion.

[0025] The raw material components can be made into a sol by, for example, mixing a microcapsule agent with konjac powder so as to be substantially uniform, and then swelling the mixture in water. At this time, the amount of water used to swell the raw material components is preferably 20 to 50 times the weight of the konjac flour. If the amount of water used is less than 20 times the amount, the swelling of the konjac flour will be incomplete and the texture of the konjac will deteriorate.If the amount of water used is more than 50 times the amount, the gel strength will decrease when it is gelled, for example, the texture of the konnyaku will deteriorate. It is not preferable because it is difficult to obtain the texture etc. The temperature of the swelling water is not particularly limited, but is preferably in the range of 15 to 35°C, and the swelling time is desirably determined depending on the temperature of the swelling water and the amount of konjak powder added. Specifically, usually 2 to 3 at 30℃
It is enough to do this for about an hour.

To produce the seasoned konnyaku of the present invention, after the sol formation, an alkaline coagulant is added to gel the sol raw material components.

Examples of the alkaline coagulant include slaked lime (calcium hydroxide), sodium carbonate, potassium carbonate, sodium hydrogen carbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, shell calcium, eggshell calcium, and bases. Compounds selected from the group consisting of natural amino acids, mixtures thereof, and the like can be mentioned.

[0028] The amount of the alkaline coagulant used varies depending on the type thereof, but is preferably 0.02 to 0.06 times the weight of the konjac flour. 0.02
If the amount is less than double the amount, sufficient gel strength will not be obtained and 0.
If the amount exceeds 0.6 times, the flavor of the seasoned konnyaku obtained will deteriorate, which is not preferable.

In order to gel the sol-formed raw material components using an alkaline coagulant, the alkaline coagulant is added to the sol-formed raw material components, and the mixture is preferably mixed for 2 to 5 minutes. can be done. At this time, the reaction temperature is not particularly limited as long as it is lower than the melting point of the coating material in the microencapsulating agent and a temperature at which a gelation reaction occurs, but is preferably 15 to 35
℃ range.

[0030] In order to produce the seasoned konjac of the present invention, the coating material of the microencapsulating agent in the konjac gel obtained by the gelation may be melted by heat treatment and the acidic agent may be eluted. can.

The heat treatment conditions are not particularly limited as long as the temperature allows the coating material of the microencapsulating agent to completely melt, and is determined depending on the melting point of the coating material, the amount of alkaline coagulant used, etc. It is preferable to heat the konnyaku gel for about 5 minutes to 1 hour so that the temperature at the center of the konnyaku gel reaches 85 to 130°C. Examples of heating methods include boiling tanks (steam type or hot water type),
This can be carried out using a device such as a high temperature heat sterilization device (retort). At this time, in order to prevent the seasoning material from flowing out into hot water or the like, it is preferable to fill it into a pouch or the like, seal it tightly or vacuum pack it, and then heat treat it.

[0032] The seasoned konjac of the present invention can usually be obtained in sheet form, and when added to processed foods, it can be minced or chopped using a meat chopper, silent cutter, etc., or it can be made into a paste and mixed into the desired shape. It can be used as a form.

[0033] The processed food of the present invention contains the seasoned konnyaku obtained by the above-mentioned production method, and the taste of the processed food is improved.
It has reduced calories and fat content while maintaining flavor etc. The target processed foods are not particularly limited, and include, for example, hamburgers, hamburger patties, meatballs, sausages, minced meat cutlets, dumplings, shumai, meat buns, cabbage rolls, meat pies, meatloaf, Scotch eggs, etc. made from ground meat. Examples include processed foods such as kamaboko, fish sausage, fish paste products such as chikuwa and fish cakes, and dessert confections such as cheesecake, jelly, Bavarois, and pudding. Among these, it is particularly useful in processed foods such as hamburgers, hamburger patties, meatballs, sausages, and shumai that have relatively high calories.

[0034] The content of seasoned konnyaku in the processed food is preferably in the range of 10 to 80% by weight, particularly 20 to 50% by weight. The content of seasoned konnyaku is 10
If it is less than 80% by weight, the calorie and fat content cannot be reduced sufficiently, and if it exceeds 80% by weight, for example, the binding force of ground meat or fish meat will be significantly reduced, making it difficult to mold. Undesirable. Regardless of the type of processed food, seasoned konjac can basically be used in a conventional manner by handling it in the same way as meat, etc., or by making it into a paste and adding it to desserts and confectionery. However, from the viewpoint of workability, it is preferable to mix well with the main ingredient of the processed food before use.

[0035] As for the specific manufacturing method, for example, for a hamburger steak, put the seasoned konnyaku well mixed with the ground meat in the ratio according to the desired calorie into a mixer, add the chopped vegetables, binder, seasoning, and binding reinforcement. Add ingredients and mix evenly. In this case, it is desirable to carry out the process at a temperature as low as possible (15° C. or lower) in consideration of contamination by microorganisms and denaturation of meat and vegetables. Next, this mixture is molded into an arbitrary shape, frozen, and cooked according to a normal cooking method to be eaten.

[0036]

Effects of the Invention Since the method for producing flavored konjac of the present invention uses a microencapsulating agent coated with a coating agent, it is possible to easily impart a uniform taste to the entire konjac gel structure. Moreover, since the processed food of the present invention contains the seasoned konnyaku obtained by the above-mentioned production method, it is possible to reduce the calorie and fat content without impairing the taste, flavor, and texture.

[0037]

EXAMPLES The present invention will be specifically explained below based on Examples, but the present invention is not limited thereto.

[0038]

[Example 1] <Preparation example of consommé microcapsules> Average particle size 200
μm, 120g of consommé powder with pH 5.6 and extremely hardened soybean oil fine powder with an average particle size of 200μm (melting point 70℃)
After mixing the powder with 280 g, the product name is "Nara Hybridization System" (manufactured by Nara Kikai Seisakusho Co., Ltd.).
Then, consommé microcapsules were obtained in which the surface of the consommé powder was coated with extremely hardened soybean oil fine powder, which is a hydrophobic substance, by a powder mixing surface treatment method of mixing at 25° C. and 1000 rpm.

<Preparation example of seasoned konjac (consommé flavor)> After thoroughly mixing 133 g of konjac flour, 114 g of consommé microcapsules, and 28 g of salt, the mixture was heated to 40°C.
The mixture was allowed to swell in 3,800 g of warm water for 1 hour, and milk of lime (4.8 g of calcium hydroxide suspended in 200 g of water) was mixed therein. Then packaged in a polypropylene bag and heated to 90°C.
The mixture was placed in a hot water boiling tank and heated for 40 minutes to obtain a sheet of consommé-flavored konnyaku. In addition, a panel test of taste, flavor, color, and texture of the obtained konnyaku was conducted by a panel of 10 people. The panel test is based on the flavor, color, and texture of regular konnyaku, and is rated as ○ for the same or better konnyaku, △ for slightly inferior, and × for inferior konnyaku.
It was carried out as Regarding the taste, the case where the same taste was obtained uniformly throughout the seasoned konjac was marked as ○, and the case where it was not obtained was marked as ×. The results are shown in Table 1.

[0040]

[Example 2] <Preparation example of pork extract microcapsules> 600 g of rice wax (melting point 79.4°C) was heated and melted at 90°C, and while stirring using a homomixer, the average particle size was 50 μm.
400 g of powdered pork extract, pH 5.4, was gradually added and thoroughly dispersed. Next, the obtained dispersion liquid was sprayed using a spray device equipped with a cold air device (trade name: “PULVIS BASI”).
Pork extract microcapsules coated with rice wax were obtained by spraying using "C UNIT" (manufactured by Yamato Scientific Co., Ltd.).

<Preparation example of seasoned konjac (pork flavor)> Konjac flour 160g, pork extract microcapsules 120g, salt 40g, sugar 20g, nutmeg 0
．． After thoroughly mixing 8 g of black pepper and 0.4 g of black pepper, the mixture was allowed to swell in 3800 g of water at 20° C. for 2 hours, and milk of lime (4 g of calcium hydroxide suspended in 200 g of water) was mixed therein. Next, after packaging it in a retort pouch, it was subjected to retort treatment (hot water heating at 120° C. for 30 minutes) to prepare pork flavored konjac. A panel test similar to that in Example 1 was conducted on the obtained pork flavored konnyaku. The results are shown in Table 1.

[0042]

[Table 1]

[0043]

[Comparative Example 1] 133g of refined konnyaku powder, 28g of salt, consommé powder that has not been microencapsulated (
After thoroughly mixing 80g of pH 5.6), add 40℃ warm water 3
, 800 g for 1 hour, and mixed with milk of lime (4.8 g of calcium hydroxide suspended in 200 g of water). The product was then packaged in a polypropylene bag, placed in a hot water boiling tank at 90°C, and heated for 40 minutes, but gelation was insufficient and the product became pasty, failing to provide the original physical properties of konjac.

[0044]

[Example 3] <Meatball cooking example> 185 g of the pork-flavored konnyaku prepared in Example 2 was finely minced. Next, 75 g of finely chopped onions, 185 g of ground beef and pork, 36 g of breadcrumbs, 15 g of eggs, and 4 g of soy sauce were added and kneaded, and the mixture was rolled into an appropriate size, sprinkled with potato starch, and fried in oil to prepare meatballs. In addition, 54g of soy sauce, 54g of sugar,
A mixture of 54 g of vinegar, 16 g of potato starch, and 322 g of water was heated to prepare a thick sauce, which was poured over the resulting meatballs and cooked.

A panel test of taste, odor, and texture was conducted on the obtained meatballs by a panel of 10 people. The panel test was conducted based on the taste, odor, and texture of ordinary beef and pork snoring meat, and was evaluated as ○ if it was equivalent or better, △ if it was slightly inferior, and × if it was inferior. The results are shown in Table 2. In this case, when regular beef and pork meat was used instead of pork-flavored konjac, the calories were 244kcal/100g, whereas when pork-flavored konjac was used, the calories were 148kcal/100g.
al/100g.

[0046]

[Example 4] <Cooking example of shumai> 100 g of the pork-flavored konnyaku prepared in Example 2 was finely minced. Next, add 165g of onions that have been finely chopped in advance, 20g of potato starch, and 12g of soft flour.
g and 175 g of ground pork were added and kneaded. Next, 12g of soy sauce, 4g of sake,
4g sugar, 3g salt, 0.5g pepper and 4g sesame oil
The ingredients were prepared by adding. The obtained ingredients were stuffed into the skin of shumai, green peas were placed on top, and the shumai was steamed and cooked.

[0047] A panel test of taste, odor, and texture was conducted on the obtained shumai by a panel of 10 people. The panel test was conducted based on the taste, odor, and texture of ordinary beef and pork snoring meat, and was evaluated as ○ if it was equivalent or better, △ if it was slightly inferior, and × if it was inferior. The results are shown in Table 2. At this time, when using only regular beef and pork meat instead of pork flavored konjac, the calories were 203kcal/100g, whereas when using pork flavored konjac, the calories were 162kcal/100g.
cal/100g.

[0048]

[Table 2]

Claims (2)

[Claims] Claim 1: After sol-forming a raw material component containing a microcapsule agent and konjac flour, which is a seasoning material with a pH of less than 7 coated with a coating agent, an alkaline coagulant is added to gel the raw material component. A method for producing flavored konnyaku, which comprises melting the coating material of the microencapsulating agent in the konnyaku gel by heat treatment, and eluting the seasoning material with a pH of less than 7. [Claim 2] After sol-forming the raw ingredients including a microcapsule agent and konjac powder, which are seasoning materials with a pH of less than 7 coated with a coating agent, an alkaline coagulant is added to gel the raw ingredients, and then the resulting sol is obtained. A processed food containing seasoned konnyaku obtained by melting the coating agent of the microencapsulating agent in the konjac gel by heat treatment and eluating the seasoning material with a pH of less than 7.