JPH05184310A - Devil's tongue for frozen food and its production - Google Patents

Abstract

PURPOSE:To obtain the subject devil's tongue causing no freeze degradation, excellent in taste, palate feeling and long-term preservability, thus useful as e.g. a material for frozen foods by swelling a dispersion containing devil's tongue powder, curdlan and starch followed by incorporating the dispersion with an alkali solution and then heating and solidification. CONSTITUTION:(A) Devil's tongue powder, (B) an aqueous dispersion containing a microencapsulated acidulant pref. coated with a coating agent, and (C) a curdlan-contg. aqueous dispersion, are prepared separately, and then mutually mixed into a dispersion containing the devil's tongue powder, microencapsulated acidulant, curdlan and starch. This dispersion is then swollen and incorporated with an alkali solution followed by heating and solidification along with melting the above-mentioned coating agent to effect eluting the acidulant, thus affording the objective devil's tongue.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to konjak for freezing and a method for producing the same, and more specifically, it can be thawed without causing freezing denaturation when frozen, and has the same taste and taste as ordinary konjak. The present invention relates to a freezing konjak having a texture, a freezing konjak having no alkaline odor, and a method for producing the same.

[0002]

2. Description of the Related Art Konjac is a konjak powder containing glucomannan as a main component, to which 30 to 50 times by weight of water is added and allowed to expand for a certain period of time, and then an alkaline agent such as lime milk is added and kneaded. After being filled in a mold and molded, or after being filled in a packaging material, it is produced by heating and solidifying at 80 to 90 ° C. for 30 to 40 minutes. Such konjak is usually a strong alkaline food having a pH of 11-12.

Konjac is one of the traditional foods in Japan, and its elastic and unique texture is preferred, and it is widely used as a Japanese-style material.

On the other hand, in the recent frozen food market, the development of Japanese-style frozen products has become active in addition to the Western-style or Chinese-style products that have been used up to now, and the development of konjak products for freezing is also desired.

However, konjak has a property that the network structure forming a gel structure is modified by freezing, and after thawing, water flows out from the network structure into a sponge state, and the elasticity peculiar to konjak disappears. Therefore, various kinds of frozen konjak have been developed, which do not have such properties and have an excellent texture. Specifically, for example, konjac paste obtained by dissolving konjak powder in water, alginic acid, a sugar alcohol such as a stabilizer such as carrageenan or a reduced starch hydrolyzate, and, if necessary, a solution of red caramel dissolved in water. After mixing, stirring and aging, lime milk is added to heat and coagulate, and then frozen (Japanese Patent Laid-Open No. 61-67457) or konjak paste in which konjak flour is dissolved in water, locust bean gum and vegetable protein are added to water. A method of adding and mixing the solution dissolved in the mixture, heating and stirring, adding and stirring the starch syrup, and then adding slaked lime to adjust the pH, kneading, and further heating and coagulating and then freezing (JP-A-63-79572), etc. Is proposed.

However, all of these methods require the addition of sugars in order to lower the freezing point due to the freezing point depressing action. Specifically, when sugar alcohol is used, 5 to 20 parts of konjak are used. In the case of using starch syrup, it is necessary to add 15 to 20% by weight.
As described above, konjak which uses a large amount of sugar has a drawback that its use is limited in terms of taste.

On the other hand, as a method that does not use sugars, a method in which an aqueous sol solution of konjak refined flour is kept at 0 to 20 ° C., an alkaline coagulant is mixed, and frozen at a stage before gelation progresses JP-A-62-215362) has been proposed. However, this method has a drawback that it is not suitable for a general frozen food manufacturing process in which it is previously cooked with other foods and then frozen.

Furthermore, as described above, since the normal konjak is a strong alkaline food having a pH of 11 to 12, some people refrain from the unique alkaline odor of konjak, and the konjak's flavor is not changed and only the alkaline odor is changed. Development of removed konjac is also desired.

[0009]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a frozen konjak which can be thawed without causing freezing denaturation and has the same taste and texture as ordinary konjak, and a method for producing the same. is there.

Another object of the present invention is a freezing konjak which can be thawed without causing freezing denaturation and has a superior taste without alkaline odor while maintaining a texture equivalent to that of ordinary konjak. To provide a manufacturing method.

[0011]

According to the present invention, there is provided a freezing konjak containing konjak flour, water, curdlan and starch (hereinafter referred to as freezing konjak A).

According to the present invention, an aqueous dispersion containing konjak flour and an aqueous dispersion containing curdlan are separately prepared and then mixed to obtain a dispersion containing konjak flour, curdlan and starch. A method for producing konjak A for freezing, which comprises swelling a dispersion liquid, adding and kneading an alkaline solution, and then heating and coagulating the solution, is provided.

Furthermore, according to the present invention, a konjak powder for freezing (hereinafter referred to as konjak for freezing B) having a pH of 6 to 8 containing konjak powder, a microencapsulated acid agent coated with a coating agent, water, curdlan and starch is provided. Provided.

Furthermore, according to the present invention, an aqueous dispersion containing konjak flour and a microencapsulated acid agent coated with a coating agent and an aqueous dispersion containing curdlan are separately prepared and then mixed to obtain konjak flour. , A microencapsulated acid agent, a dispersion liquid containing curdlan and starch is obtained, and after swelling the dispersion liquid, an alkaline solution is added and kneaded, followed by heating and coagulation, and a coating agent for the microencapsulated acid agent. A method for producing konjak B for freezing, which comprises melting and eluting an acidic agent, is provided.

The present invention will be described in more detail below.

The konjak A for freezing of the present invention contains konjak flour, water, curdlan and starch as essential components in order to improve the texture after freezing and thawing.
In addition, the frozen konjak B further contains a microencapsulated acid agent coated with a coating agent in addition to the essential components of the frozen konjak A in order to remove an alkaline odor.

The konjak flour used as a raw material component in the freezing konjaks A and B of the present invention contains konjak components such as konjak refined powder and purified glucomannan.
Further, any substance having a property of reacting with an alkaline coagulant described later to be gelled may be used, and a commercially available product or the like can be used as it is.

The curdlan used as a raw material component in the konjak A and B for freezing of the present invention is a microorganism (Alcal
β-1, produced by igenes faecalis var.myxogenes)
A type of polysaccharide mainly composed of 3-glucoside bonds,
For example, it can be obtained from a strain of the aforementioned microorganism.

Examples of the starch include raw starches such as potato starch, wheat starch, tapioca starch, corn starch and waxy corn starch, as well as dextrin degrading these, pregelatinized starch, esterification, etherification or crosslinking treatment. The processed starch or the like that has been used can be preferably used.

The content ratio of each of the above-mentioned components contained in the konjak A for freezing of the present invention as an essential component is preferably 1 to 5 parts by weight of konjak flour with respect to 100 parts by weight of water.
The range is 1 to 3 parts by weight of curdlan and 3 to 12 parts by weight of starch. At this time, if the content ratio of the konjak powder is less than 1 part by weight, the texture unique to konjak is not obtained, and if it exceeds 5 parts by weight, the swelling is insufficient and the texture is deteriorated, which is not preferable. Further, when the content of curdlan is less than 1 part by weight, the effect of suppressing freezing denaturation is poor, and when it exceeds 3 parts by weight, the elasticity and texture peculiar to konjac are different, which is not preferable. Further, if the content of starch is less than 3 parts by weight, the effect of suppressing water separation is poor, and if it exceeds 12 parts by weight, the texture unique to konjak is deteriorated, which is not preferable.

The microencapsulated acid agent coated with the coating material used for the frozen konjak B from which the alkaline odor has been removed according to the present invention uses an acid agent as a core substance, and the surface portion of the acid agent is a coating agent. There is no particular limitation as long as it is substantially covered with and is microencapsulated so that the coating agent does not melt or dissolve in water during swelling. Such an acidic agent is coated with a coating agent because the raw material component of konjak is neutralized by the presence of an acidic agent when the alkaline coagulating agent gels, and the formation of a gel structure is affected. Therefore, the microencapsulated acidifying agent acts to neutralize the alkali by eluting after forming a gel structure.

Preferred examples of the acidifying agent include acetic acid, citric acid, fumaric acid, adipic acid, tartaric acid, malic acid and the like.

The coating agent is not particularly limited as long as it is a substance that is in a solid state at room temperature and is not dissolved in the acid agent and water, and particularly preferably, it is coated for the first time in the heat treatment in the production method described later. A coating material having a melting point at which the agent melts and the acid agent dissolves is preferable.
The melting point is appropriately selected so as to match various conditions such as the swelling temperature and time of the raw material components, the reaction temperature and time for gelling the swollen material of the raw material components, and the concentration and type of the alkaline coagulant. It is desirable to select a coating agent having a melting point of 50 ° C. or higher, more preferably 60 to 70 ° C., for example. Specifically, for example, a hydrophobic substance such as hydrogenated oil, higher fatty acid, fatty acid monoglyceride, wax or a mixture thereof can be preferably mentioned.
As the raw oil of the hydrogenated oil, palm oil, palm oil, palm kernel oil, rapeseed oil, cottonseed oil, olive oil, peanut oil, soybean oil, linseed oil, castor oil and other vegetable oils; fish oils such as herring oil, cod liver oil; pigs Fats, animal oils such as beef oil, etc. may be mentioned, and these raw material oils are put in a pressure vessel together with a catalyst such as reducing nickel, and the hydrogen pressure is 0 to 5 kg / cm ² , and the temperature is 120.
Hydrogen gas is blown into the feedstock while pressurizing and heating to ˜300 ° C., hydrogen atoms are added to the unsaturated double bonds in the feedstock (hydrogenation), and after the reaction is complete, the catalyst is filtered and removed. The hardened oil can be obtained by a method such as deodorization and purification. The melting point of the hydrogenated oil obtained by this method can be adjusted by the degree and composition of hydrogenation. For example, a raw oil when an extremely hydrogenated oil which is a saturated fatty acid glyceride (hydrogenated oil with maximum hydrogenation) is used. The melting point of
Palm oil: 32-35 ° C, soybean oil: 67-70 ° C,
Based on these values, it is possible to determine a coating material having a melting point that meets the above conditions. At this time, it is not always necessary to use the extremely hardened oil as the raw material oil. Also in the case of higher fatty acids, fatty acid glycerides, waxes, etc., the coating agent can be determined according to the melting point and the above-mentioned various conditions.

In the microencapsulated acid agent,
The mixing ratio of the acid agent and the coating agent is preferably a weight ratio,
95: 5 to 10:90, particularly preferably 80:20 to 5
The range is 0:50.

To prepare the microencapsulated acidic agent, a known method, for example, a method of spraying a coating agent on an acidic agent to cool and solidify it, a flow coating method, or an acidic agent as a core substance, and coating the core substance The agent is brought into contact / collision, and the contact /
A powder surface treatment method in which the coating material is adhered and coated on the entire peripheral surface of the core-like substance by utilizing the heat at the time of collision (JP-A-63-16).
No. 4863) and the like.

The mixing ratio of the essential components in the konjak B for freezing of the present invention is the same as the mixing ratio of the konjak A for freezing mentioned above for konjak flour, water, curdlan and starch, and the content of the microencapsulated acidifying agent is included. The ratio can be selected depending on the type of acidifying agent, the type and amount of starch, and the amount of alkaline coagulant described below, but the final pH of the frozen konjak B is 6.0 to 8.0. It should be decided so that When the pH is less than 6.0, sourness and acid odor are generated, and when the pH exceeds 8.0, an alkaline odor is felt. Therefore, in the case of konjak B for freezing, the pH is adjusted within the above range. There is a need to. Therefore, specifically, it is preferably in the range of 0.01 to 0.5 parts by weight with respect to 100 parts by weight of water.

The freezing konjaks A and B of the present invention may contain various seasoning materials, other polysaccharides, saccharides, proteins, edible oils and fats, additives and the like, in addition to the above essential components.

In the method for producing konjak A for freezing of the present invention, first, an aqueous dispersion containing konjak powder and an aqueous dispersion containing curdlan are separately prepared. At this time, they are separately dispersed because curdlan is poorly soluble in water and a stable dispersion liquid cannot be obtained unless the curdlan is dispersed at high speed in warm water, preferably in water at 30 to 40 ° C. , For example, high pressure homogenizer (200 kg / cm ² ), high speed rotating homomixer (10,000 to 15,000 rpm),
It can be obtained by high speed dispersion using a cutter mixer (3000 rpm). On the other hand, in order to disperse the konjak flour in water, it can be dispersed in water at 20 to 40 ° C. by a usual method. At this time, starch, which is an essential component, can be simultaneously dispersed in an aqueous dispersion containing konjac flour and / or an aqueous dispersion containing curdlan. Further, starch can be separately dispersed in water and mixed with each of the above dispersions to obtain a dispersion containing konjak flour, curdlan and starch. The mixing ratio of konjak flour, curdlan and starch to water is preferably such that each content ratio is the above.

Next, the dispersion containing the konjak flour, curdlan and starch is swollen, and then an alkaline solution is added and kneaded to form a paste. The time for swelling is
It is preferably 1 to 5 hours. Examples of the alkaline solution include slaked lime (calcium hydroxide), sodium carbonate, potassium carbonate, sodium hydrogen carbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, shell calcium, egg shell calcium, basic amino acids, and Examples thereof include a solution in which an alkaline coagulant selected from the group consisting of these mixtures is dissolved. The alkaline solution may be blended in such a manner that the pH of the obtained pasty substance is preferably 9.0 to 11.0.
Various selections can be made according to the type of alkaline coagulant. Specifically, it is preferable that the alkaline coagulant is mixed in an amount of 0.01 to 0.5 parts by weight with respect to 100 parts by weight of water used as a raw material component of konjak for freezing.

Then, the obtained paste-like substance is heated and coagulated to produce the freezing konjak A of the present invention. In order to carry out the heat coagulation, for example, in the case of producing a plate konjac, a method of bagging the pasty material into a rectangular shape and then heating at 80 to 130 ° C. for 20 minutes to 1 hour, or When producing a yarn konjak, it is preferably extruded into a filamentous shaped product using a disk-type nozzle with fine pores for the yarn konjak, preferably in a hot bath at 80 to 90 ° C., and then it is packed as it is or in a bag, 80 until it solidifies
It can be performed by a method such as heat treatment at ˜130 ° C. for 20 minutes to 1 hour. As a device for heating,
Examples include a fixed hot bath, a fluid heating device such as an ordinary yarn konjak manufacturing machine, and a retort device.

On the other hand, in the method for producing konjak B for freezing of the present invention, first, an aqueous dispersion containing konjak powder and a micryloencapsulating acidifying agent and an aqueous dispersion containing curdlan are separately prepared. At this time, the dispersion conditions can be the same as the conditions for dispersing the aqueous dispersion containing konjak powder and the aqueous dispersion containing curdlan in the konjak A for freezing. Further, at this time, the starch which is an essential component can be simultaneously dispersed in an aqueous dispersion containing konjak flour and a microencapsulated acidic agent and / or an aqueous dispersion containing curdlan. Further, starch can be separately dispersed in water and mixed with each of the above dispersions to obtain a dispersion containing konjac flour, a microencapsulated acidifying agent, curdlan and starch. The konjak flour, the microencapsulated acidifying agent, the curdlan and the starch are preferably blended in water so as to have the above-mentioned respective blending ratios.

Then, the dispersion containing the konjak powder, the microencapsulated acidifying agent, the curdlan and the starch is swelled, and then an alkaline solution is added and kneaded to form a paste.
The time for swelling is preferably 1 to 5 hours. Examples of the alkaline solution include slaked lime (calcium hydroxide), sodium carbonate, potassium carbonate, sodium hydrogen carbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, calcium shell,
Examples thereof include a solution in which an alkaline coagulant selected from the group consisting of egg shell calcium, basic amino acids and mixtures thereof is dissolved. The pH of the pasty product obtained is preferably 9.5 to 11.
It may be mixed so as to be 5, and various kinds can be selected according to the kind of the alkali coagulant. Specifically, the amount of the alkaline coagulant is preferably 0.01 to 100 parts by weight of water used as a raw material component of konjak for freezing.
It is desirable that the amount is 0.5 part by weight.

Then, the obtained pasty substance is heated and coagulated to produce the freezing konjak B of the present invention. The heating conditions are not particularly limited as long as the coating agent of the microencapsulated acidic agent is a temperature at which the coating agent is completely melted, and may be determined according to the melting point of the coating agent, the amount of the alkaline coagulant used, and the like. However, for example, in the case of producing a plate konjak, it can be treated by a method of bagging the pasty material into a rectangular shape, and then preferably heating at 85 to 130 ° C. for 10 minutes to 1 hour. .. Examples of the apparatus for heating include a fixed hot bath, a fluid heating apparatus such as an ordinary yarn konjac manufacturing machine, and a retort apparatus.

The freezing konjaks A and B of the present invention are
By a known method, it can be frozen, for example, at a temperature of −20 ° C. or lower, and the taste and texture that are the same as those of ordinary konjak can be obtained even after thawing.

[0035]

The freezing konjaks A and B of the present invention contain curdlan and starch as essential components, so that they do not undergo denaturation by freezing and, after freezing and thawing, have the same taste and texture as ordinary konjak. Obtainable. Therefore, it is not only useful as a Japanese-style frozen food material, but also konjak can be stored for a long period of time. Further, since the freezing konjak B containing the microencapsulated acidifying agent can have a pH of 6.0 to 8.0, it is possible to remove the alkaline odor while maintaining the texture equivalent to that of normal konjak. it can. Furthermore, according to the production method of the present invention, the freezing konjaks A and B can be easily obtained.

[0036]

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples below, but the present invention is not limited thereto.

[0037]

[Example 1] Production of Konjac A for plate-like freezing In 20 liters of water at 40 ° C put in a beaker, 500 g of curdlan (trade name "Cardlan", manufactured by Takeda Pharmaceutical Co., Ltd.) and waxy corn starch (trade name) "A
P-Y ", manufactured by Honen Corporation) and thoroughly mixed with 3 kg, and then subjected to high speed dispersion under the condition of 10,000 rpm by using a trade name" TK Homomixer "(manufactured by Tokushu Kika Kogyo Co., Ltd.) And a starch-containing aqueous dispersion were prepared.

On the other hand, while stirring 25 liters of water at 40 ° C. with a kneader, 1.5 kg of konjak refined powder was dispersed, and the mixture was stirred for 5 minutes as it was, and then the curdlan and starch-containing aqueous dispersion were added and kneaded. Then, after swelling for 1.5 hours, 5 liters of water containing 20 g of slaked lime was added and kneaded until the whole became uniform to obtain a pasty substance. The pasty product obtained is filled in a nylon / polypropylene pouch, and after packaging rectangular molding, 110 ° C using a retort device.
Was heated for 30 minutes (hot water type) to obtain plate-like freezing konjak A, and the obtained plate-like freezing konjak A was cooled to -20 ° C to obtain a frozen plate-like konjak.

The frozen plate-like konjak thus obtained was frozen and stored for 1 week and then thawed at 5 ° C. for one day and night. The obtained konjak and the konjak before being frozen are shown below in terms of appearance texture, texture and water separation rate. I checked according to the method. The results are shown in Table 1.

Appearance structure: The internal structure was observed by cleaving and touching with fingers. Texture: A flaky shape having a size of 3 to 5 mm was used, and when 10 panelists ate the texture, a texture similar to that of a normal konjak which was not frozen was obtained, and ◯ was inferior. Water separation rate: After draining konjac, the surface was lightly wiped, put in a pouch, and the amount of water flowing out after freezing and thawing was measured.

[0041]

[Example 2] Production of frozen yarn Konjac A 30 kg of water at 50 ° C put in a beaker, 1 kg of curdlan (trade name "Curdlan", manufactured by Takeda Pharmaceutical Co., Ltd.) and waxy cornstarch treated with cross-linking substitution ( After thoroughly mixing 4 kg of the product name "Gelcoal A-13", manufactured by Honen Corporation, the product name "TK
Homo mixer "(made by Tokushu Kika Kogyo Co., Ltd.)
High-speed dispersion was performed under the condition of 10,000 rpm to prepare an aqueous dispersion containing curdlan and starch.

On the other hand, while stirring 17.5 liters of water at 20 ° C. with a kneader, 1 kg of konjak refined flour was dispersed, and the mixture was stirred for 30 minutes as it was. Then, the curdlan- and starch-containing aqueous dispersion was added and kneaded. Then, after swelling for 2 hours, 2.5 l of water containing 15 g of slaked lime was added and kneaded until the whole became uniform to obtain a paste-like material. The obtained pasty material is extruded using a disk-shaped nozzle with fine pores for producing yarn konjak to form a thread-shaped molded product, which is then heated in a warm bath at 95 ° C. for 4 minutes.
Heat treatment for 0 minutes to obtain freezing yarn Konjac A, 20 ° C
After cooling with water, the bag was drained and deaerated and filled in a polypropylene bag, and then cooled to -20 ° C to obtain frozen yarn konjak.

The obtained frozen yam konjak was frozen and stored for 1 week and then thawed at 5 ° C. for one day and night, and the same measurement as in Example 1 was performed on the obtained yam konjak. The results are shown in Table 1.

[0044]

Comparative Examples 1 and 2 Commercially available plate konjak (Comparative Example 1)
The commercially available yarn konjak (Comparative Example 2) was frozen and stored for 1 week in the same manner as in Example 1 or 2, and then thawed at 5 ° C. for one day and each measurement was performed. The results are shown in Table 1.

[0045]

[Table 1]

As is clear from Table 1, Examples 1 and 2
The konjak produced in 1. had a smooth texture and was highly elastic even after freezing and thawing, had a low water separation rate, and had the same texture as before freezing. On the other hand, in Comparative Examples 1 and 2 using ordinary konjak containing no curdlan or curdlan and starch, the tissue became spongy and had no elasticity after freezing and thawing, and the water separation rate was high. The feeling was also significantly reduced.

[0047]

[Example 3] Preparation example of fumaric acid microcapsules 280 g of fumaric acid fine powder having an average particle diameter of 200 µm and soybean hydrogenated oil fine powder (melting point 65 ° C) 120 having an average particle diameter of 20 µm 120
After powder-mixing with g, the surface of fumaric acid was treated by the powder-mixing surface treatment method in which the product was mixed under the trade name “Nara Hybridization System” (manufactured by Nara Machinery Co., Ltd.) at 25 ° C. and 1000 rpm. Fumaric acid microcapsules coated with soybean hydrogenated oil, which is a hydrophobic substance, were obtained.

Manufacture of konjak B for plate freezing In 2 liters of water at 40 ° C. put in a beaker, 50 g of curdlan (trade name “Curdlan”, manufactured by Takeda Pharmaceutical Co., Ltd.) and waxy corn modified starch (trade name) 350 g of "Pine Ace 5" (manufactured by Matsutani Chemical Industry Co., Ltd.) was thoroughly mixed, and then high speed dispersion was performed under the condition of 3000 rpm using "UMC5-E" (manufactured by Stefan Co.) to contain curdlan and starch. An aqueous dispersion was prepared.

On the other hand, while stirring 2.5 liters of water at 40 ° C. with a kneader, a mixture of 125 g of konjac refined powder and 2.5 g of the fumaric acid microcapsules was dispersed, and the mixture was stirred for 3 minutes as it is, The curdlan and the starch-containing aqueous dispersion were added and kneaded. Then 1.5
After swelling for 500 hours, 500 ml of water containing 3.5 g of slaked lime
Was added and kneaded until the whole became uniform to obtain a pasty substance. The pH of the obtained paste was measured with a trade name "Personal pH meter" (made by Yokogawa Electric Co., Ltd.), and the pH was in the range of 10.8 to 11.0. Next, the obtained pasty material was filled in a nylon / polypropylene pouch, and after packaging rectangular molding, 120 using a retort device.
Heat treatment (hot water type) was performed at 20 ° C. for 20 minutes to obtain plate-shaped freezing konjak B. The obtained plate-like freezing konjac B
When pH was measured in the same manner as above, the results were in the range of pH 7.5 to 7.8. Then, the obtained plate-like freezing konjak B was cooled to −20 ° C. to obtain frozen plate-like konjak.

The frozen plate-shaped konjak thus obtained was frozen and stored for 1 week and then thawed at 5 ° C. for one day and night. The obtained konjak and the konjak before freezing were measured for appearance texture and water content, taste and food. Sensory tests such as feeling were examined according to the method described below. The results are shown in Table 2.

Appearance structure: The internal structure was observed by cleaving and touching with fingers.

Water separation rate: After draining konjac, the surface was lightly wiped, put in a pouch, frozen, and thawed, and the amount of water flowing out was measured.

Sensory test: The texture of konjac is 3-5.
The flakes each having a thickness of mm gave a texture similar to that of a normal konjak that was not frozen when 10 panelists ate it, and ◯ was given, and poor was given as x. The taste is based on the presence or absence of astringent taste and astringency and the presence or absence of alkaline odor.
● More than normal konjak which is not frozen
Equivalent ones were marked with ◯, and inferior ones were marked with x.

[0054]

[Example 4] Production of frozen yarn konjak Curdlan (trade name "Cardlan Takeda Pharmaceutical Co., Ltd.") was added to 30 liters of water at 35 ° C put in a beaker.
1 kg and waxy corn modified starch (trade name "Gelcol A-10", manufactured by Honen Corporation) 3k
After thoroughly mixing g, high speed dispersion was performed under the condition of 10,000 rpm using a trade name “TK Homomixer” (manufactured by Tokushu Kika Kogyo Kaisha) to prepare a curdlan- and starch-containing water dispersion.

On the other hand, while stirring 17.5 liters of water at 20 ° C. with a kneader, 1 kg of konjac refined powder was used in Example 3
A mixture of 20 g of the fumaric acid microcapsules prepared in 1 above was dispersed, stirred for 30 minutes as it was, and then the curdlan- and starch-containing aqueous dispersion was added and kneaded.
Then, after swelling for 2 hours, water containing 25 g of slaked lime 2.
5 liters were added and kneaded until the whole became uniform to obtain a pasty material. When the pH of the obtained pasty product was measured in the same manner as in Example 3, the pH was in the range of 10.5 to 10.8. The obtained pasty product was extruded using a disk-shaped nozzle with fine pores for producing yarn konjak to form a filamentous product, and then 9
Heat treatment in a 0 ° C warm bath for 30 minutes to obtain freezing yarn konjak, cool it at 20 ° C, drain it, fill a nylon / polypropylene pouch, and heat it at 115 ° C for 15 minutes using a retort device. (Hot water method) was performed to obtain a filamentous freezing konjak B. The pH of the obtained freezing yarn Konjac B was measured in the same manner as in Example 3 and the pH was in the range of 6.8 to 7.2. Next, the obtained frozen yarn konjak B was cooled to -20 ° C to obtain frozen yarn konjak.

The frozen yam konjak obtained was frozen and stored for 1 week and then thawed at 5 ° C. for one day and night. The obtained yam konjak was subjected to the same measurement and sensory test as in Example 3. The results are shown in Table 2.

For comparison, Table 2 also shows the results of conducting the same tests as in Example 3 on the konjacs of Comparative Examples 1 and 2.

[0058]

[Table 2]

As is clear from Table 2, Examples 3 and 4
The konjak produced in 1. had a smooth texture and was highly elastic even after freezing and thawing, had a low water resistance rate, and had the same texture as before freezing. Moreover, since the pH was in the range of 6.0 to 8.0, it had a good taste without an alkaline odor or an astringent taste. On the other hand, in Comparative Examples 1 and 2 using ordinary konjak which does not contain curdlan or curdlan and starch, after freeze-thawing, the tissue becomes sponge-like and loses elasticity, and the water resistance rate becomes high. The texture was also significantly reduced.
Further, the pH was 11 or more, and it had a strong alkaline odor and an astringent taste.

Claims (4)

[Claims] 1. A freezing konjak containing konjak flour, water, curdlan and starch. 2. An aqueous dispersion containing konjak flour and an aqueous dispersion containing curdlan are separately prepared and then mixed to obtain a dispersion containing konjak flour, curdlan and starch, and the dispersion is swollen. After that, an alkali solution is added and kneaded, and then heated and coagulated to produce a frozen konjac. 3. A konjak for refrigeration having a pH of 6 to 8, comprising konjak flour, a microencapsulated acid agent coated with a coating agent, water, curdlan and starch. 4. An aqueous dispersion containing konjac flour and a microencapsulated acid agent coated with a coating agent and an aqueous dispersion containing curdlan are separately prepared and then mixed to form konjac flour and a microencapsulated acid agent. , A dispersion containing curdlan and starch is swelled, the dispersion is swelled, an alkaline solution is added and kneaded, and then the mixture is heated and coagulated, and the coating agent of the microencapsulated acidic agent is melted to remove the acidic agent. A method for producing konjac for freezing, which comprises eluting.