JPH0466536B2 - - Google Patents
Info
- Publication number
- JPH0466536B2 JPH0466536B2 JP1209882A JP20988289A JPH0466536B2 JP H0466536 B2 JPH0466536 B2 JP H0466536B2 JP 1209882 A JP1209882 A JP 1209882A JP 20988289 A JP20988289 A JP 20988289A JP H0466536 B2 JPH0466536 B2 JP H0466536B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- mannan
- water
- jelly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 229920000057 Mannan Polymers 0.000 claims description 29
- 235000021067 refined food Nutrition 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 235000015110 jellies Nutrition 0.000 claims description 20
- 239000008274 jelly Substances 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 19
- 229920002472 Starch Polymers 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000003672 processing method Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 10
- 229920002752 Konjac Polymers 0.000 description 10
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 9
- 229920002581 Glucomannan Polymers 0.000 description 9
- 241000209094 Oryza Species 0.000 description 9
- 229940046240 glucomannan Drugs 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 241000251468 Actinopterygii Species 0.000 description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 6
- 235000010485 konjac Nutrition 0.000 description 6
- 239000000252 konjac Substances 0.000 description 6
- 239000004067 bulking agent Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000005417 food ingredient Substances 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 239000003513 alkali Substances 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 239000010419 fine particle Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 230000003579 anti-obesity Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000020993 ground meat Nutrition 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、肉、魚等の代替原料としてマンナン
ゼリーを用いた食品加工方法に関するものであ
る。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a food processing method using mannan jelly as an alternative raw material for meat, fish, etc.
［従来の技術］
多糖類であるマンナンの代表とされるグルコマ
ンナンは、ダイエタリーフアイバー（食物繊維）
としての粘質物を大量に含む低カロリー食品であ
つて、グルコースとマンノースを構成成分とする
こんにやくマンナンの主成分であり、水溶性、膨
潤性（10倍以上の膨張率）に優れ、糊化し易い性
質を持つ。[Prior art] Glucomannan, which is a representative polysaccharide mannan, is a dietary fiber.
Konniyaku mannan is a low-calorie food containing a large amount of mucilage, and its main components are glucose and mannose. It has the property of being easy to change.
このようなグルコマンナンは、体内脂質の代謝
排泄に深く関与しているといわれており、又、血
中コレステロールの上昇抑制にも有効であるとい
われている。 Such glucomannan is said to be deeply involved in the metabolism and excretion of lipids in the body, and is also said to be effective in suppressing the rise in blood cholesterol.
上記の特性を有するグルコマンナンを水で膨潤
させ練成し、更にアルカリ剤を混練して加熱処理
することにより、ゲル化した特有の粘弾性を有す
るこんにやくとなるが、当該こんにやくの成分の
約97％前後が水分であり、これを食した場合に満
腹感を得られ、尚且つ低カロリーであることか
ら、ハム、ソーセージ等の基礎食品、ハンバーグ
等の加工食品等の増量剤として使用した抗肥満食
品が開発されている。 Glucomannan having the above characteristics is swollen with water, kneaded, further kneaded with an alkaline agent, and heat-treated to produce gelled konnyaku with unique viscoelasticity. Approximately 97% of its ingredients are water, which gives a feeling of fullness when eaten, and is low in calories, so it is used as a bulking agent for basic foods such as hams and sausages, and processed foods such as hamburgers. Anti-obesity foods have been developed using
従来、この種の抗肥満食品の加工方法は、アル
カリ処理後のゲル化した凝固状のこんにやく塊を
米粒大の細粒状に裁断し、これに挽肉等の加工食
品原料、調味量等を混合し、成型、加熱、冷却等
して製品加工するものであつた。 Conventionally, the processing method for this type of anti-obesity food is to cut the gelled, coagulated, konnyaku mass after alkali treatment into fine grains the size of grains of rice, and then add processed food raw materials such as ground meat, the amount of seasoning, etc. Products were processed by mixing, molding, heating, cooling, etc.
また、マンナンゼリーを用いてなる食品の製造
方法が特開昭59−95852号公報及び特開昭60−
227657号等に記載されているが、これらは単にマ
ンナンゼリーと澱粉とを撹拌するだけであつた。 In addition, methods for producing foods using mannan jelly are disclosed in Japanese Patent Application Laid-Open No. 59-95852 and Japanese Patent Application Laid-Open No. 60-
No. 227657, etc., but these methods simply stirred mannan jelly and starch.
［発明が解決しようとする課題］
しかし、上述のような従来技術においては、加
工食品原料等と混合したこんにやくは細粒状であ
るために、加工食品原料等との調理加工がし易す
くなるものの、ゲル化した凝固状であるために味
が浸透せず、調理加工中に細粒状のこんにやくと
加工食品原料等とが結着せずに分離してしまつて
形くずれの原因となる不都合を呈する。[Problems to be Solved by the Invention] However, in the prior art as described above, konjac mixed with processed food raw materials, etc. is in the form of fine particles, so it is easy to cook with the processed food raw materials, etc. However, because it is in a gelatinous solidified state, the taste does not penetrate, and during the cooking process, the fine granulated konnyaku and processed food ingredients separate without binding, causing the product to lose its shape. present an inconvenience.
又、特に問題となるのは、こんにやく塊を細粒
状に裁断してしまうと離水作用が高まり、混合し
た加工食品原料等に離水した水分が移行してしま
うものであり、全体として水気の多い加工食品と
なつてしまうものであり、風味を損なうと共に、
離水のために細粒状のこんにやくが弾力性を失つ
て歯触がなくなり、良好な食感が得られないこと
である。 Additionally, a particular problem is that if the chunks are cut into fine particles, the syneresis effect will increase, and the synergic water will migrate to the mixed processed food ingredients, etc. It ends up being a heavily processed food, which spoils the flavor and
Due to syneresis, the fine granulated konjac loses its elasticity and loses its texture, making it impossible to obtain a good texture.
更に、こんにやくを凍結すると、マンナンの組
織細胞の網目構造の結合が強固となり、而も解凍
することによりマンナンの結合組織を残したまま
離水してスポンジ状の組織のみを残すこととな
り、マンナンは水和性、膨潤性を欠き、更に弾力
性を全く失つて食感を得ることが出来なくなり、
従つて、細粒状のこんにやくを増量剤として用い
て加工した食品は、冷凍状態で保存すると、品質
が著しく低下するものとなる。 Furthermore, when konnyaku is frozen, the network structure of the mannan tissue cells is strengthened, and when thawed, water is synervised while leaving the connective tissue of mannan, leaving only a spongy tissue. lacks hydration and swelling properties, and also loses its elasticity and texture.
Therefore, if foods processed using fine-grained konjac as a bulking agent are stored in a frozen state, the quality will be significantly reduced.
本発明は、上記従来技術の問題点を解消するも
のであり、混入する加工食品原料及び調味量等の
味が浸透し易く、加工食品原料等と結着して分離
せずによく混和された状態となり、更に、膨潤し
たマンナンより離水した水分が加工食品原料等に
移行するのを防いで、風味を損なうことなく、
又、マンナンの弾力性を保持し良好な食感が得ら
れるように工夫された、冷凍保存が可能となるマ
ンナンゼリーを用いた食品加工方法を得供するも
のである。 The present invention solves the above-mentioned problems of the prior art, and the taste of the mixed processed food raw materials and the amount of seasoning can be easily penetrated, and the taste of the mixed processed food raw materials and the like can be well mixed without binding and separating. In addition, it prevents water released from swollen mannan from transferring to processed food raw materials, etc., without impairing flavor.
The present invention also provides a food processing method using mannan jelly, which is devised to maintain the elasticity of mannan and provide a good texture, and which can be stored frozen.
［問題点を解決するための手段］
本発明を概説すると、マンナン５重量部と水
110重量部とからなるマンナンゼリーと、もち粉
65重量部と米粉13重量部とからなる澱粉とを混合
してなる代替原料となし、加工食品原料等を混入
した後、成型、加熱、冷却等することを特徴とし
ている。[Means for solving the problems] To summarize the present invention, 5 parts by weight of mannan and water
Mannan jelly consisting of 110 parts by weight and sticky flour
It is characterized in that it is made by mixing 65 parts by weight of starch and 13 parts by weight of rice flour as an alternative raw material, and after mixing processed food raw materials, etc., it is molded, heated, cooled, etc.
［作用］
本発明は上述の如き方法から成るものであり、
従来、増量剤として用いられている細粒状に裁断
された凝固状のこんにやくを廃し、この代わり
に、マンナンゼリーを使用することにより、これ
に加工食品原料、調味料等を混入すると、流動状
のマンナンゼリーは、挽肉等の加工食品原料等の
周囲に粘着して良好な混和状態となり、両者は結
着して分離せずに調理加工処理をなし得るものと
なる。[Operation] The present invention consists of the method as described above,
By eliminating the coagulated konjac powder cut into fine particles that has traditionally been used as a bulking agent and instead using mannan jelly, it is possible to mix processed food raw materials, seasonings, etc. into the liquid. The mannan jelly sticks to the periphery of processed food raw materials such as ground meat and becomes well mixed, so that the two can be cooked and processed without binding and separating.
又、適宜量の水分を付加して撹拌後に膨潤させ
たマンナンゼリーは離水作用が著しいものの、グ
ルコマンナンゼリーはマンナン５重量部と水110
重量部とを撹拌して糊状にして形成されたグルコ
マンナンゼリーにもち粉65重量部と米粉13重量部
とからなる澱粉を加えて混合したので、水110重
量部のうち約40重量部はマンナンが吸水し、水
110重量部のうち残りの約70重量部は澱粉が吸水
する。これは澱粉の割合をもち粉65重量部と米粉
13重量部としたことによつて達成できるものであ
る。このため、離水した水分は加工食品原料等に
は移行せず、PHの低下によつて中性化して風味を
損なうことがない。また、マンナンゼリーの繊維
細胞組織内に保水した澱粉質が入り込んで外周を
覆い、これらが一体となり、加熱処理等により凝
固して弾力性が付与され、良好な食感が得られ、
冷凍後に解凍しても一定の弾力性を持続するもの
となる。 In addition, mannan jelly made by adding an appropriate amount of water and swelling after stirring has a remarkable water-repelling effect, but glucomannan jelly contains 5 parts by weight of mannan and 110 parts by weight of water.
Since starch consisting of 65 parts by weight of rice flour and 13 parts by weight of rice flour was added to the glucomannan jelly formed by stirring the parts by weight and forming a paste, about 40 parts by weight of the 110 parts by weight of water was mixed. Mannan absorbs water and
The remaining 70 parts by weight of the 110 parts by weight is absorbed by starch. This has a starch ratio of 65 parts by weight of flour and rice flour.
This can be achieved by setting the amount to 13 parts by weight. For this reason, the water that has been separated does not transfer to processed food raw materials, etc., and does not become neutralized due to a decrease in pH, thereby preventing deterioration of flavor. In addition, water-retaining starch enters the fibrous tissue of mannan jelly and covers the outer periphery, and these become integrated and solidify through heat treatment etc., giving it elasticity and giving it a good texture.
It maintains a certain elasticity even after being frozen and thawed.
尚、PHは6.5〜7.0以上に保持されるものとな
る。 Note that the pH should be maintained at 6.5 to 7.0 or higher.
［実施例］
以下、本発明を実施例によつて具体的に説明す
る。[Examples] Hereinafter, the present invention will be specifically explained using Examples.
グルコマンナンゼリーはマンナン５重量部と水
110重量部とを撹拌して糊状にして形成する。そ
して、もち粉65重量部と米粉13重量部とからなる
澱粉と前グルコマンナンゼリーとを混合して±０
℃〜10℃にて混練する。 Glucomannan jelly contains 5 parts by weight of mannan and water.
110 parts by weight are stirred to form a paste. Then, starch consisting of 65 parts by weight of sticky rice flour and 13 parts by weight of rice flour was mixed with the pre-glucomannan jelly.
Knead at ℃~10℃.
又、デキストリン、卵白等を合わせて混入する
ことにより、一層食感の向上を計ることが出来
る。 Furthermore, by mixing dextrin, egg white, etc. together, the texture can be further improved.
上記の混練物に、加工食品原料、調味料等を混
入する。 Processed food raw materials, seasonings, etc. are mixed into the above-mentioned kneaded material.
例えば、肉類（ハンバーグ、メンチカツ、ミー
トボール等）の加工食品原料に対して混練物が30
％程度、又魚肉類（かまぼこ、ちくわ、さつま揚
げ等）の加工食品原料に対して混練物が20％程度
となる様に混入する。 For example, for processed food ingredients such as meat (hamburgers, minced meat cutlets, meatballs, etc.), the kneaded material is
%, or mix the kneaded material to about 20% of processed food ingredients such as fish meat (kamaboko, chikuwa, fish cakes, etc.).
これを一定の形状に成型した後、肉類は85℃〜
95℃で７〜10分間、魚肉類は60℃〜95℃で８〜20
分間加熱し、加工した食品の芯温が５℃〜10℃に
なるまで冷却した後、適宜包装する。（加工工程
手順を示す第１図参照）
［発明の効果］
以上詳述したように、本発明によれば以下の効
果を奏する。 After molding this into a certain shape, the meat is heated to 85℃~
7 to 10 minutes at 95℃, fish and meat at 60℃ to 95℃ for 8 to 20 minutes
After heating for a minute and cooling until the core temperature of the processed food reaches 5°C to 10°C, it is appropriately packaged. (See FIG. 1 showing the processing steps) [Effects of the Invention] As detailed above, the present invention provides the following effects.
本発明のグルコマンナンゼリーはマンナン５重
量部と水110重量部とを撹拌して糊状に形成され
たグルコマンナンゼリーにもち粉65重量部と米粉
13重量部とからなる澱粉を加えて混合したので、
水110重量部のうち約40重量部はマンナンが吸水
し、水110重量部のうち残りの約70重量部は澱粉
が吸水する。このため、離水した水分は加工食品
原料等には移行せず、PHの低下によつて中性化し
て風味を損なうことがない。離水した水分は澱粉
に移行して澱粉が吸水する。このため、離水した
水分は加工食品原料等には移行せず、PHの低下に
よつて中性化して風味を損なうことがない。ま
た、マンナンゼリーの繊維細胞組織内に保水した
澱粉質が入り込んで外周を覆い、これらが一体と
なり、加熱処理等により凝固して弾力性が付与さ
れ、良好な食感が得られ、冷凍後に解凍しても一
定の弾力性を持続する。このため、従来技術の如
く、マンナンをアルカリ処理して凝固させた後、
細粒状に裁断したこんにやくを増量剤として用い
た場合に生ず欠点、即ち、加工食品原料と混和せ
ずに分離し、味の浸透がなく、離水により風味が
欠け、又、こんにやくの弾力性がなくなつて食感
が悪くなる等の不都合が、本発明により一挙に改
善されるものとなり、加工された食品の品質は良
好となる。 The glucomannan jelly of the present invention is made by stirring 5 parts by weight of mannan and 110 parts by weight of water to form a paste-like glucomannan jelly, 65 parts by weight of rice flour, and 65 parts by weight of rice flour.
After adding and mixing starch consisting of 13 parts by weight,
About 40 parts by weight of 110 parts by weight of water is absorbed by mannan, and the remaining 70 parts by weight of 110 parts by weight of water is absorbed by starch. For this reason, the water that has been separated does not transfer to processed food raw materials, etc., and does not become neutralized due to a decrease in pH, thereby preventing deterioration of flavor. The water released by water transfers to starch, which absorbs water. For this reason, the water that has been separated does not transfer to processed food raw materials, etc., and does not become neutralized due to a decrease in pH, thereby preventing deterioration of flavor. In addition, water-retaining starch enters the fibrous tissue of mannan jelly and covers the outer periphery, and these become integrated and coagulate through heat treatment, giving it elasticity, giving it a good texture, and thawing after freezing. It maintains a certain level of elasticity. For this reason, as in the conventional technology, after mannan is treated with alkali and coagulated,
There are disadvantages that occur when using finely chopped konjac as a bulking agent, namely, it does not mix with processed food raw materials and separates, there is no flavor penetration, the flavor is lacking due to syneresis, and konjac is a bulking agent. According to the present invention, the disadvantages such as loss of elasticity and poor texture can be improved all at once, and the quality of processed foods is improved.
又、マンナンは、適宜量の水分を付加して膨潤
させたマンナンゼリーとするだけでよく、アルカ
リ処理等の工程は必要がないため、代替原料や増
量剤としての価格を低く抑えることが出来、更
に、澱粉と一体となり加熱処理等により凝固した
マンナンゼリーは解凍により冷凍障害を生ずるこ
とがなく、冷凍保存が可能となることから、長期
の亙る保存が出来るものとなる。更に、肉類、魚
類を原料とする加工食品に主原料となる肉、魚肉
の代替として10〜30％添加して加工調理加熱冷却
した場合の歩留はこの素材を使用していない製品
よりも出来上がり重量を約10％多くすることがで
きるためで、製品コストを安くすることができ
る。 In addition, mannan only needs to be made into mannan jelly by adding an appropriate amount of water to swell it, and there is no need for processes such as alkali treatment, so the price can be kept low as an alternative raw material or filler. Furthermore, mannan jelly that is integrated with starch and solidified by heat treatment, etc. does not cause freezing damage when thawed, and can be stored frozen, so it can be stored for a long time. Furthermore, when 10 to 30% of processed foods made from meat or fish are added as a substitute for the main meat or fish meat and processed, heated, and cooled, the yield is higher than products that do not use this material. This is because the weight can be increased by about 10%, and the product cost can be reduced.
図面は本発明の一実施例を示すものであり、第
１図は加工手順を示す工程略図である。
The drawings show one embodiment of the present invention, and FIG. 1 is a process diagram showing the processing procedure.
Claims (1)
マンナンゼリーともち粉65重量部と米粉13重量部
とからなる澱粉とを混合して代替原料と成し、加
工食品原料等を混入した後、成型、加熱、冷却等
することを特徴とするマンナンゼリーを用いた食
品加工方法。1. Mix mannan jelly consisting of 5 parts by weight of mannan and 110 parts by weight of water with starch consisting of 65 parts by weight of sticky flour and 13 parts by weight of rice flour to form an alternative raw material, and after mixing processed food raw materials etc. A food processing method using mannan jelly characterized by molding, heating, cooling, etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1209882A JPH0372856A (en) | 1989-08-14 | 1989-08-14 | Food processing using mannan jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1209882A JPH0372856A (en) | 1989-08-14 | 1989-08-14 | Food processing using mannan jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0372856A JPH0372856A (en) | 1991-03-28 |
| JPH0466536B2 true JPH0466536B2 (en) | 1992-10-23 |
Family
ID=16580211
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1209882A Granted JPH0372856A (en) | 1989-08-14 | 1989-08-14 | Food processing using mannan jelly |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0372856A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5387423A (en) * | 1992-07-24 | 1995-02-07 | Otsuka Foods Co., Ltd. | Low calorie food material and method of manufacturing the same |
| JP3120166B2 (en) * | 1992-12-09 | 2000-12-25 | 金尾 茂樹 | Hose containing reinforcing yarn and method for producing the same |
| JP5451225B2 (en) * | 2009-07-17 | 2014-03-26 | オリヒロプランデュ株式会社 | Additive rice-containing food, method for producing the rice-containing food, and rice cooking method using the rice-containing food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5995852A (en) * | 1982-11-22 | 1984-06-02 | Earth Chem Corp Ltd | Food like laver and its preparation |
| JPS60227657A (en) * | 1984-04-25 | 1985-11-12 | Ajinomoto Co Inc | Preparation of food containing konjak mannan |
-
1989
- 1989-08-14 JP JP1209882A patent/JPH0372856A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5995852A (en) * | 1982-11-22 | 1984-06-02 | Earth Chem Corp Ltd | Food like laver and its preparation |
| JPS60227657A (en) * | 1984-04-25 | 1985-11-12 | Ajinomoto Co Inc | Preparation of food containing konjak mannan |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0372856A (en) | 1991-03-28 |
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