JPH05252882A - 'konjak' fine particle, its production and dietary food - Google Patents

Abstract

PURPOSE:To obtain fine particles of KONJAK (paste made from the starch of devil's tongue) having essentially the same texture as the steric reticulate fiber texture of KONJAK gel and containing essentially all water in the form of occlusion water by roughly cutting raw KONJAK, washing with water, dehydrating the washed KONJAK and finely cutting the product. CONSTITUTION:The objective KONJAK fine particles can be produced by roughly cutting raw KONJAK to an average particle diameter of 1-10mm, washing with hot water of 40-60 deg.C, dehydrating the washed KONJAK and finely cutting with a high-speed cutter to a particle diameter of 30-500mum and a weight ratio of 40-60% (preferably particle diameter of <=5mum and weight ratio of 40-60%).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fine particle konjac, a process for producing the same, and a diet food containing the fine particle konjac.

[0002]

2. Description of the Related Art Focusing on the non-caloric properties of konjac and dietary fiber, attempts have been made to obtain diet foods by mixing konjac with various diet foods. The non-caloric nature of konjac means that the water content in the konjac gel is 96.
This is because there is ~ 98%, and the main reason is the water retention capacity of konjac. Even if the amount of dietary fiber is 2 to 5
Only 3%.

[0003] First, however, konjac has a strong ashy odor, and it becomes unpleasant when mixed with other food materials. Secondly, konjac cannot be mixed and seasoned with other foods due to its 96-98% water content. Thirdly, konjac has a high alkalinity and cannot balance the seasoning. Fourthly, konjac is a rubbery substance that becomes hard when heated and has poor taste penetration. Fifthly, konjac could be roughly ground and crushed, but could not be atomized. When the coarsely ground and crushed product is subjected to cooking treatments such as baking, high-pressure sterilization, freezing, and drying, the konjac gel loses its three-dimensionality, resulting in a rough, foreign-body-like texture and unpleasant taste. Sixth, for the atomization of konjac, it is said that a grinding method or a general cutter mixer is used, but in the experiment by the present inventor, there was no practical effect. Seventh, there is also an attempt to directly mix konjac refined powder with diet-target foods, but due to the peculiar astringent taste and trimethylamine smell, it is at most 0.2-
Only about 0.5% can be mixed.

As a result, the mixing ratio of konjac in conventional diet foods is at most several percent, and it cannot be said that it is a diet food substantially. The present invention removes the ashy odor of konjac, particulate konjac that does not impair the texture and soothing of the diet food even if it is mixed with the diet target food and cooked it, and the provision of a diet food containing the same To aim.

[0005]

Means for Solving the Problems The present invention has been made to achieve the above object, that is, having a structure substantially equivalent to the three-dimensional network fiber structure of konjac gel,
Retaining substantially all the water as occlusion water, is a fine particle konjac cut into fine particles, also a diet food that is a mixture of the fine particle konjak and diet target food, and the average particle size of the raw material konjac. 1-1
A step of roughly cutting to 0 mm, a step of washing the roughly cut konjac with water, a step of dehydrating the washed konjac, and a step of dehydrating the dehydrated konjac, the particle diameter of the dehydrated konjak is 30 to 500 μm by a high speed cutter. 40-60%
And the weight ratio of particles having a particle diameter of 5 μm or less is 40 to 6
It is a process for producing fine particle konjac which has a structure substantially equivalent to the three-dimensional network fiber structure of konjac gel and has a step of finely cutting it to 0%, and holds substantially all water as stored water.

[0006]

EXAMPLES Examples of the present invention will be described below. First, raw material konjac was produced in the following manner. That is, 300 g of konjak refined powder (gluconnan man or wholesale raw konjac potato is also acceptable) is mixed with 8.4 kg of water in a kneader (warming, steam double pot for stirring and mixing). Water temperature 40 ℃ (15 ~
The temperature is kept at 60 ° C.) and allowed to stand for 1.5 hours (30 minutes to 3 hours is allowed) to obtain a so-called paste in which the fine powder is completely swollen and dissolved. About 2% (2-4% is acceptable) lime milk (hydroxide calcium) is added to this paste in an amount of 10% (7-1
Add 0%) and knead, transfer to a molding container, mold into a brick-like size and gelate, soak in hot water at 80 to 90 ° C, and let stand overnight in natural cooling. To make gelation strong enough. Next 3-5 cm square or diameter 5
It is cut into small blocks (blocks) of about 6 cm to obtain raw konjac with a water content of 97%.

Thereafter, this raw material konjac was roughly cut by a chopper into particles having an average particle size of 1 to 10 mm and an average of about 4 mm, and the roughly cut konjac was about 50 to 60 ° C.
Immersed in warm water for 30 to 40 minutes, washed with agitated water about once or twice during that time, and the washed konjac is dehydrated by a centrifugal dehydrator. This dehydrated konjac was finely cut for about 5 minutes with a high-speed micro cutter to obtain fine particle konjac.

[0008] In normal konjac, the water addition ratio is about 40 times per unit weight of konjac refined powder.
When it exceeds 35 times, the structure of konjac gel becomes coarse and soft, it becomes easy to release free water, the elasticity is poor, and the texture is rough. On the other hand, if it is less than 25 times, the structure of the konjac gel becomes dense and the particles are hard and elastic, so that only slightly coarse particles can be obtained by being repelled by the blade during the subsequent fine cutting.
Therefore, as the raw material konjac, one produced with a water addition ratio of 25 to 35 times per unit weight of the konjac refined flour, particularly about 28 times is preferable.

The rough cutting step is carried out in order to improve the operation for removing the konjac ash flavor odor by the subsequent water washing step. However, if the average particle size is cut to less than 1 mm, it will not be drained or dehydrated by being washed off or clogging from the screen, baskets and cloth in the draining process and the dehydrating process after the washing process. On the other hand, if the average particle size is cut to exceed 10 mm, it becomes difficult to remove the offensive odor. Therefore, it is preferable to limit the rough cutting to an average particle size of about 1 to 10 mm.

The water washing step is carried out to remove the ashy odor peculiar to konjac. However, if the water temperature is lower than 40 ° C., it takes time to remove the offensive odor, and if it exceeds 60 ° C., the surface layer of the particles is solidified to increase the hardness and it becomes difficult to remove the offensive odor of the inner core. Therefore, it is preferable to wash with warm water of 40 to 60 ° C. Although the pH is lowered to about 8 by the washing step, the pH can be adjusted to about 7 to 5 by immersing in a slightly acid solution.

The dewatering step aims to improve the handling, such as distribution, storage, quality preservation, refrigeration, freezing, and thawing of fine particle konjac, as well as texture quality, food processing and the like, and mixability with foods to be dieted. This is done to achieve Dehydration is squeezing, squeezing, mechanical dehydration such as centrifugation, to dehydrate substantially all free water present in the reticular fiber network of konjac gel, as a result, the water content of the fine konjac is substantially All of the konjac gel becomes absorbed water which is adsorbed and contained in the reticulated fiber tissue.

The fine cutting step is carried out in order to improve the texture of konjac. In this embodiment, a high-speed microcutter is used, and the blade of the microcutter has a corrugated blade shape of a bread cutting knife and a rotating direction. The slightly curved two-blade blade was used, and the rotation speed was the best between 3000 and 3600 rpm. The measurement result of the particle size distribution of the finely divided konjac after the fine cutting is shown in FIG. As is clear from FIG. 1, the particles have a two-pole distribution in which they are divided into relatively large particles and relatively small particles, and relatively large particles give some chewy, while relatively small particles become It is presumed that they provide smoothness and both are mixed to give a suitable texture. Therefore, the weight ratio of particles having a particle size of 30 to 500 μm is 40 to 60.
%, The weight ratio of particles having a particle size of 5 μm or less is 40 to 60%
It was found that it is preferable to finely cut into pieces.

In a general cutter mixer, the cutter blade is a sickle-shaped, blue dragon-sword-shaped, or plate-shaped flat blade, and due to the elastic force of konjac coarse particles, even if it hits the blade, it cannot be finely cut by being repelled. .. Further, when the particles are made into fine particles by grinding or crushing, the three-dimensional reticulated fiber structure of the konjac gel is destroyed, the stored water in the fibrous body separates, and the three-dimensional property is lost, resulting in a rough texture. 2 and 3 are micrographs of microscopic konjac according to this example, and FIGS. 4 and 5 are shown for comparison.
A microstructure photograph of konjac that has been made into fine particles by grinding is shown. As is clear from both figures, in contrast to the three-dimensional network fiber structure of konjac gel is maintained in the fine konjac gel of this example, on the other hand, the three-dimensional reticulated fiber structure of the konjac gel is pulverized by grinding. Has been destroyed to form a flat structure, and therefore cannot store a sufficient amount of stored water. A hood cutter (silent cutter) cannot finely cut to less than 1 mm.

The fine-particle konjac produced as described above is only konjac and retains the three-dimensional fibrous structure of the gel. That is, the fibrous body is perfect, and it is elastic and completely konjac without losing stored water. The water content of the fine particle konjac was measured by a ket type infrared digital moisture meter. Measurement is 105 ℃
The best water content of fine konjac was 70 to 75%. This measures 6
The final water content, which is assumed to be 0 minutes or more, is 85
Corresponds to ~ 91%. That is, it was found that the most preferable fine particle konjac has a water content of about 85 to 91% and holds substantially all water as stored water.

Examples of diet foods obtained by mixing the particulate konjac with foods to be dieted are shown in Tables 1 and 2.
Shown in. First, Table 1 shows the raw material composition and the caloric value of the pancake, and Comparative Example 1 in Table 1 shows a normal pancake.
As shown in Comparative Example 1, a normal pancake contains about 77 g of potato per 100 g and has about 126 Kcal of calories per 100 g. Example 1 is a diet pancake in which half of the potatoes of Comparative Example 1 were replaced with fine particle konjac, and as shown in Example 1, a diet pancake in which 38.5 g of fine particle konjac was mixed per 100 g was about 9 per 100 g.
It has a calorie of 6 Kcal. That is, by mixing about 38.5% of fine particle konjac, the caloric value of the pancake can be reduced to about 77% of the initial value. Similarly, Table 2 shows a hamburger, and Comparative Example 2 in Table 2
Indicates a normal hamburger, and a normal hamburger is 100
It contains about 86 g of ground meat per gram and has about 200 Kcal per 100 g of calories. Example 2
And 3 are diet hamburgers in which a part of the minced meat of Comparative Example 2 is replaced with fine particle konjac. As shown in Table 2, in Example 2 in which about 54% of fine particle konjac was mixed, the hamburger calorie value was about 50% of the initial value.
In Example 3 in which about 75% of fine particle konjac is mixed, the caloric value of hamburger can be reduced to about 31% of the initial value.

[0016]

[Table 1]

[0017]

[Table 2]

Next, when the diet pancake of Example 1 and the diet hamburgers of Examples 2 and 3 were subjected to several people including foreigners living in Japan, they looked like ordinary pancakes and hamburgers. It was evaluated as having a texture. In the present example, the diet target food is described as a pancake and a hamburger, but other sausages, shimai, gyoza, meat dumplings, croquette, menchi balls, steaks, kamaboko, kneaded products such as chikuwa, pasta, soup, Frozen desserts such as automills, sauces, sorbets, and ice creams, confectioneries, dairy products, etc. can be mixed with the above-mentioned particulate konjac to prepare diet foods. Further, in order to be substantially called a diet food, it is necessary to set the mixing ratio of fine particle konjac to about 10% or more, but even at that time, the appearance and texture of the diet food may be different from that of the diet target food. It became clear that there was nothing.
A particularly preferable mixing ratio of fine particle konjac is 50%.
That is all.

[0019]

EFFECTS OF THE INVENTION The present invention removes the odor of konjac,
Since the konjac has a three-dimensional gel structure, that is, the fine particle konjac that retains the three-dimensional reticulated fiber structure structure as it is, it is mixed with a diet target food, and baked, roasted,
Even when cooked by boiling, drying, freezing, thawing, etc., the fine konjac itself does not cause water separation or lean solidification, and the dietary food has no texture or sensation of foreign matter, and does not feel rough. Moreover, since substantially all of the water is stored as occlusion water, the amount of water released during thawing is small and the range of food products is wide. That is, the present invention provides a particulate konjac that does not impair the texture of the diet food when mixed with the diet-target food, a method for producing the same, and a diet food containing the particulate konjac.

[Brief description of drawings]

FIG. 1 is a diagram showing a particle size distribution of fine particle konjac according to an embodiment of the present invention.

FIG. 2 is a 100 × microscopic structure photograph of the example.

[FIG. 3] Similarly, a 1000 × microscopic structure photograph

[Fig. 4] 100 times microscopic structure photograph of konjac micronized by grinding

[FIG. 5] Similarly, a 1000 × microscopic structure photograph

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] November 27, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Brief description of the drawing

[Correction method] Change

[Correction content]

[Brief description of drawings]

FIG. 1 is a diagram showing a particle size distribution of fine particle konjac according to an embodiment of the present invention.

FIG. 2 is a 100 × micrograph showing the shape of the fiber of the example.

FIG. 3 is a 1000 × micrograph showing the shape of the fiber.

FIG. 4 is a 100 × micrograph showing the shape of konjac fibers that have been micronized by grinding.

FIG. 5 is a 1000 × micrograph showing the shape of the fiber.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Office reference number FI technical display location A23L 1/16 E 2121-4B 1/168 1/307 1/317 Z 8931-4B A 8931-4B B 8931-4B 1/325 101 D 1/39 1/48

Claims (8)

[Claims] 1. Fine particle konjac which has a structure substantially equivalent to the three-dimensional reticulated fiber structure of konjac gel, retains substantially all water as stored water, and is cut into fine particles. 2. The fine particle konjac according to claim 1, wherein the weight ratio of the particles having a particle diameter of 30 to 500 μm is 40 to 60%, and the weight ratio of the particles having a particle diameter of 5 μm or less is 40 to 60%. 3. The fine particle konjac according to claim 1, wherein the weight ratio of the water is 85 to 91%. 4. A diet food in which the particulate konjac according to claim 1, 2 or 3 is mixed with a diet food. 5. The diet-targeted food is pancake, hamburger, sausage, shimai, gyoza, meatballs, croquette, menchi balls, steak, paste, pasta, soup, oat mill, sauce, frozen dessert, confectionery, or milk. It is a product type, and the mixing ratio of the fine particle konjac is 1
The diet food according to claim 4, which is 0% or more. 6. A step of roughly cutting the raw konjac into an average particle size of 1 to 10 mm, a step of washing the roughly cut konjac with water, a step of dehydrating the washed konjac, and a high-speed cutter of the dehydrated konjac The particle size is 30
The weight proportion of particles of ˜500 μm is 40-60%,
Having a step of finely cutting the weight ratio of particles having a particle diameter of 5 μm or less to 40 to 60%, having a structure substantially equivalent to the three-dimensional reticulated fiber structure of konjac gel, and absorbing substantially all water A manufacturing method of fine konjac that is stored as water. 7. The method for producing fine particle konjac according to claim 6, wherein the raw material konjac is produced with a water addition ratio of 25 to 35 times per unit weight of konjac refined powder. 8. The method for producing fine particle konjac according to claim 6, wherein the washing step is carried out at a water temperature of 40 to 60 ° C.