JPH05207854A - Food compounded with konjak-based material - Google Patents

Abstract

PURPOSE:To obtain a functional food giving the sense of sufficient satiety at a low caloric value and keeping the characteristic palatability of the base food. CONSTITUTION:The objective food is prepared by compounding a base food with pasty KONJAK (paste made from the starch of devil's tongue) produced by cutting a weakly alkaline, neutral or weakly acidic KONJAK substance or with a weakly alkaline, neutral or weakly acidic KONJAK paste produced by cutting a conventional KONJAK substance and neutralizing the obtained KONJAK paste.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a konjak-based substance-containing food containing a paste-like konjak-based substance mixed with food to provide a low-calorie functional food without deteriorating the original taste of the food.

[0002]

2. Description of the Related Art Conventionally, konjac has a special texture,
It is a very low-calorie food and is widely eaten. The konjak is usually made by adding 30 to 50 times the amount of water to konjak flour containing glucomannan as the main component, and leaving it in warm water heated to about 60 ° C. for about 30 minutes to sufficiently swell it. An alkaline agent such as lime milk or sodium carbonate was added thereto, kneaded, further filled into a packaging material, and then heat-solidified at 80 ° C. for 40 minutes.

Glucomannan, which is the main component of konjak-based substances, has a low calorie but produces an irreversible gel, which is different from other natural polysaccharides. Has the advantage of being easy.

[0004]

However, while konjak is an excellent food having a unique texture, konjak obtained conventionally has a strong alkalinity of about pH 12, and is therefore strong and permeating the seasoning. However, there was a limit to the compatibility with other foods. Therefore, it was useful as a food only as so-called konjac. Therefore, it has been demanded that the konjak-based substance be blended with other foods in a state where it does not feel uncomfortable and that the field of use thereof be expanded.

[0005]

The present invention is intended to solve the above-mentioned problems, and its constitution is characterized in that a konjak paste obtained by cutting a konjak-based substance is mixed with a food, and the paste is further included. Is neutralized.

The konjak flour in the present invention is a powder containing glucomannan as a main component contained in konjak potato which is an underground corm of a plant belonging to the family Araceae. Glucomannan is a natural polysaccharide having a chemical structure in which glucose and mannose are linked in a ratio of 1: 2 in a chain shape, and further, an acetyl group and a phosphoric acid are ester-bonded as a side chain, specifically, a long diameter of 0. 5 ~ 1.05mm, minor axis 0.37 ~
It forms particles called atypical cells with a shape of 0.5 mm. As a specific raw material, konjak potato powder, crude or purified konjak powder is used. Further, the konjak flour may be further blended with, for example, a bulking agent, a seasoning agent, and other additives.

The konjak-based substance is konjak flour 10
It is a general term for a solidified product which is solidified after being swollen with several to several tens of times the amount of water, and is usually solid, but in the present invention, a paste is used.

The konjak-based substance is a food having a unique texture and elasticity, and it can be made into a paste by cutting it finely. Since the behavior of paste-like konjak has properties very similar to those of thermocoagulated proteins, the entire mixed system can be supported by the produced gel-like substance even when mixed with other substances.

The konjak-based substance, which is a raw material for konjak paste, is a solid obtained by immersing konjak powder in 10 to 50 times by weight of normal temperature water or warm water to sufficiently swell it, and adding an alkali agent to heat and solidify it. The gel. Even though it contains a large amount of water, it has elasticity and gives a feeling of fullness in the abdomen when eaten. In order to obtain a konjak paste, it is preferable to finely cut this gel.

The konjak paste may be alkaline, but if it is neutral or weakly acidic, the compatibility with other foods is improved and the texture of the mixed foods is also improved. In order to obtain a weakly alkaline, neutral or weakly acidic konjak paste, an acid may be added to the konjak paste for neutralization. Alternatively, the raw material konjak powder or an alkaline agent added to the konjak powder may be mixed with a neutralizing agent previously coated with an outer skin. In this case, a konjak paste having a desired pH can be obtained by simply cutting the konjak-based substance gel. Since the surface of the acid is coated with the outer skin, it does not react immediately with coexisting konjak powder or an alkaline agent, and after the coagulation of konjak powder is almost completed, the acid is released by heating or other means, and the entire gel has a preferable pH Adjusted to.

Calcium hydroxide has been conventionally used as an alkaline agent for coagulating konjak powder, but in addition to this, potassium carbonate, sodium carbonate, sodium potassium carbonate, sodium hydrogen carbonate, sodium sesquicarbonate, and hydroxide. Examples include sodium.

The acid coated by the outer skin is adipic acid, citric acid, malic acid, gluconic acid, tartaric acid, fumaric acid, calcium acid pyrophosphate, monobasic calcium phosphate, dibasic calcium phosphate, etc. It is covered with an outer skin made of a substance. For coating, a known method such as a method of melting and melting the outer skin material by heating and spraying the powder of the neutralizer with a granulator while rotating the powder can be adopted.

Further, in the case of neutralizing the usual konjak gel after making it into a paste, an organic acid or an inorganic acid such as acetic acid which is liquid at room temperature can be used.

The shell material is solid at room temperature and is insoluble in the acidic substance, hardened oil, gelatin, casein, sugar ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, higher fatty acid, higher fatty acid ester, higher fatty acid salt, fatty acid. Monoglyceride,
Examples include higher alcohols and waxes. Among them, hydrogenated oils and hydrophobic substances such as higher fatty acids and higher fatty acid esters are preferable, and hydrogenated oils are particularly preferable.

As the hardened oil, coconut oil, palm kernel oil, herring oil, cod liver oil, palm oil, cottonseed oil, olive oil, peanut oil, soybean oil, linseed oil, castor oil, rapeseed oil, lard,
Vegetable oil such as beef tallow and animal oil are put in a pressure vessel together with a catalyst such as reducing nickel, and hydrogen pressure is 0 to 5 Kg / cm ² , temperature 1
While pressurizing and heating at 20 to 300 ° C., hydrogen gas is blown into the liquid oil, and hydrogen is added (hydrogenated) to the double bond of the unsaturated fatty acid in the liquid oil to give a solid saturated or quasi-saturated fatty acid glyceride. After completion of the reaction, the catalyst was filtered, removed, further deodorized and purified.

Foods containing the konjak paste of the present invention include cereals, potatoes, sweeteners, oils and fats, nuts and seeds,
Beans, seafood, meat, eggs, milk, vegetables, fruits,
Examples include mushrooms, algae, favorite beverages, seasonings, spices, and processed foods.

[Action] The konjak-based substance is a natural polysaccharide containing glucomannan as a main component, has low calorie as a food, and belongs to a so-called functional food. Further, since the konjak-based substance gel is an irreversible gel, even if it is subjected to a treatment such as neutralization or heating after coagulation, its rich physical properties are not impaired. Therefore, when konjak gel is made into a paste and mixed with other foods, various foods can be made into low calorie without deteriorating their unique texture.

Example 1 1.2 g of citric acid was coated in a granular form with 0.4 g of soybean hydrogenated oil and uniformly mixed with 3 g of konjak flour, and 100 cc of water was added at room temperature to a konjak flour composition. After standing for 2 hours, 0.7 g of sodium carbonate was added thereto and mixed well. This mixed konjak sol was heated in a steam heating pot at a temperature of 65 ± 2 ° C for 30 minutes, then heated to 75 ° C and held for 10 minutes. After the heat treatment, the solidified product is molded into a rectangular shape to produce the edible konjak-based substance that is the solidified product of the present invention, and the pH
Was measured to find that it was almost neutral. This konjak-based material was cut to obtain a neutral konjak paste.

100 g of salted ground cod roe and 300 g of the above-mentioned neutral konjak paste were blended, and the diameter was 20 mm.
The tube was filled with the plastic film tube, the both ends were sealed, and the tube was heated in a water bath at 95 ° C. for 30 minutes and then cooled with water. The filling material in the tube was a strong gel-like molded product having a texture of kamaboko.

Example 2 3 g of konjak powder was swollen with 100 cc of water, 0.6 g of sodium hydroxide was added, and the mixture was well stirred and allowed to stand at room temperature to obtain a konjak-based substance gel. This konjak gel was cut, neutralized with acetic acid, aged for 12 hours, and then used as a konjak paste.

The above konjak paste (500 g) and raw salmon surimi (500 g) were mixed and filled in a plastic film tube having a diameter of 20 mm.
After heating for 30 minutes in a water bath at ℃, it was cooled with water. The filling in the tube was a strong gel-like molding having a ham texture.

[0022]

EFFECTS OF THE INVENTION According to the present invention, in which a paste-like neutral, alkaline or weakly acidic konjak-based substance is mixed with other foodstuffs, a low calorie gives a sufficient feeling of satiety and the original texture of foodstuffs is impaired. It is possible to obtain non-functional foods.

Claims (2)

[Claims] 1. A food containing a konjak-based substance, characterized in that a konjak paste obtained by cutting a konjak-based substance is mixed with a food. 2. A neutral konjak paste obtained by cutting a weakly alkaline, neutral or weakly acidic konjak-based substance, or a neutral konjak paste obtained by cutting a konjak-based substance into a paste and then neutralizing the paste. A konjak-based substance-containing food characterized by being mixed with food.