JPH06296472A - Composition for dietary fiber food and preparation of dietary fiber food - Google Patents

Abstract

PURPOSE:To obtain the subject composition easily formable to an arbitrary form and having reproducible improved physical properties by stirring KONJAK mannan (mannan of devil's tongue) together with subsidiary raw materials in water, adding a coagulant to form a hydrated gel and using the get as it is or together with other food materials. CONSTITUTION:KONJAK mannan is stirred together with subsidiary raw materials such as wheat flour, yolk powder and colorant in water, a coagulant such as calcium hydroxide is added to the suspension and the obtained hydrated gel is used as it is or incorporated with other food materials such as minced beef and pork and seasonings such as granulated sugar and spices, and the mixture is kneaded and cut with a food cutter to obtain a pasty meat having binding strength. The meat paste is rounded in elliptic form and each face of the formed meat is heated on an iron plate over a slow fire to obtain the objective dietary food composition and food prepared therefrom, easily formable to an arbitrary form and having reproducible improved physical properties.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for dietary fibrous foods, which utilizes the characteristics of konjac mannan, and a method for producing dietary fibrous foods.

[0002]

2. Description of the Related Art Konjac Mannan (hereinafter referred to as Km)
The only food in Japan that utilizes the water-inclusive ability, which is a characteristic of, is Japan's only konjac. Km, which is a raw material for konjac, swells with about 40 times the amount of water contained therein and swells. When a coagulant is added to this and heated, it irreversibly solidifies. However, as seen in the production of commercially available konjac, unless a large amount of water ranging from about 35 parts by weight to 40 parts by weight is used for Kml parts by weight, it is impossible to add or mold a coagulant after swelling of Km. However, there were problems such as loss of workability. So far
Although various attempts have been made to utilize the water encapsulation ability, binding property, elasticity, etc. of Km in the production of processed foods, in all cases, konjac-shaped coagulated substance crushed with minced or a cutter is added, or Is a method of swelling Km in water and kneading a pasty substance to which a coagulant is added. These use a lot of water and use a coagulant up to 5% of Km to complete the coagulation.
With a peculiar aversive odor, further syneresis occurs and the quality deteriorates. As a result, Km, which has an excellent utility value, has come to be used today in foods other than konjac, which uses a large amount of water as a raw material.

[0003]

The particles of Km are lost as the hydration swelling progresses and become glassy. When a coagulant is brought into contact with the particles and heated, they are irreversibly solidified. In this case, when the amount of swelling water with respect to Kml parts by weight is from about 35 parts by weight to 42 parts by weight, when it is large, it becomes a soft hydrated gel, when it is small, it becomes a hard hydrated gel, and the amount of water used exceeds this limit and is large. If the amount is small, molding becomes impossible, and if the amount of water used is small, workability is also impossible. These are the hydrated swelling state of Km, and the knowledge that there is a time lag in the chemical reaction and a change in the crosslinked structure of gel formation in the gel induction period when the coagulant comes into contact with the swollen product. We have continued our research as a problem-solving problem, with a manufacturing method that allows free molding even if the amount is reduced to less than half the conventional amount.

[0004]

[Means for solving the problem] About 2 parts by weight of water for Kml parts by weight
5 parts by weight or less, preferably about 20 parts by weight or less are poured and stirred, and then a coagulant suspension is added to equilibrate and optionally molded. In this case, even if the raw material is a mixture of Km and other ingredients, the amount of water used (including the coagulant suspension water) is 25 parts by weight or less, preferably 17 parts by weight to 22 parts by weight with respect to Kml parts by weight. is there. Further, the hydrated gel obtained by adding a coagulant by the above method to an equilibrium state, even if the amount of water used is half or less of the conventional amount, does not generate a strong cross-linked structure,
Despite its physical properties, it can be molded freely without the generation of nets. That is, when the coagulant suspension is added after the Km is hydrated and stirred, the Km becomes a hydrated gel in an unswelled state. This is filled in a mold of an arbitrary shape or die-cut to mold. Or, spread it on a flat board and cut it into an arbitrary shape,
This is a manufacturing method for forming a rod-shaped, thread-shaped, string-shaped, strip-shaped, polygonal, elliptical, spherical, or die-shaped product and heating it to obtain a coagulated product in a non-water bath. The raw material is Km, or Km and other foods. Even with the mixed raw material of No. 1, it is possible to freely form new shapes.
In addition, the hydrated gel is used as a raw material for processed foods in combination with raw materials for other ingredients. The Km relating to the present invention may be any Km as long as it is produced from konjac potato, its type and production method,
It can be used regardless of quality grade or other. Furthermore, the Km hydrated gel is obtained by a method that does not require a swelling step before adding a coagulant, which was essential in conventional methods. However, the amount of water used (including the coagulant suspension water) is 25 parts by weight or less, preferably 17 parts by weight to 22 parts by weight, based on Kml parts by weight. How to select and use the coagulant
Among the alkaline agents effective and necessary for gel formation, one kind may be used alone, or two or more kinds may be added separately, or two or more kinds may be combined and used as a solution or suspension. Furthermore, Km or the raw material used together with the hydrated gel can be used as necessary within the range where coagulation is achieved without hindrance in the process of the present invention. Also, Japanese Patent Application No. 3-128838 "immediately soluble glucomannan composition"
If the composition according to the present inventors' application is used, it is a composition having a Km that does not require swelling, and is effective in solving the problems.

[0005]

Although the amount of water used for Km is less than half the amount used in the conventional method, the coagulant is easily added to the equilibrium state because the coagulant is added before the swelling of Km. The amount of the agent used is less than half the amount used in the conventional method, and the Km easily becomes a hydrated gel, and the object is sufficiently achieved. Furthermore, it eliminates the peculiar unpleasant odor and the water separation phenomenon. Further, since the hydrate of Km is in contact with the coagulant before swelling, swelling of Km and gel induction are interrupted, which simplifies workability and enables unprecedented molding. The irreversible solidification of the hydrated gel is completed by heating. Further, when the hydrated gel is used in a processed food together with other raw materials, kneading becomes easy, and homogeneity,
The binding property improves workability, and a good texture is formed by heating. For this reason, in processed foods, moisture evaporates when heated, and trace components also flow out, reducing the shape of the product and reducing the eyesight. Maintain and eliminate.

[0006]

EXAMPLES The present invention will be described in more detail below with reference to examples. Example 1 (Composition for dietary fibrous foods) If the composition is weighed in a required amount in small amounts each time and a difference occurs in the component amounts of the composition, the reproducibility of physical properties becomes uncertain. Therefore, the composition is used in batch mode relative to Km weight%. Therefore, 1Kg, 5Kg, 1
Three kinds containing 0 kg were prepared. That is, 80% by weight of Km, 6% by weight of wheat flour, and 14% by weight of egg yolk powder are homogeneously mixed, and 1 Kg is included = 0.8 Kg of Km, 0.06 Kg of wheat flour,
Egg yolk powder 0.14 Kg, containing 5 Kg = Km 4 Kg, wheat flour 0.3 Kg, egg yolk powder 0.7 Kg, containing 10 Kg = Km 8 Kg, wheat flour 0.6 Kg, egg yolk powder 1.4 Kg, and sealed each in a moisture-resistant plastic bag. Example 2 (Hamburger) 80% by weight of Km, 6% by weight of wheat flour, and 14% by weight of egg yolk powder were used, the amount of water used was 20 times the amount of Km (including suspension water of the coagulant), and the coagulant was 2. 5% by weight is added as a 1% suspension. Explain the specifications for ground meat (beef / pork 5: 5). Km 32g, wheat flour 2.4g, egg yolk powder 5.6
g, the total 40 g, 5% madder dye 2g mixing of the colorant, which after about 7 minutes water 560ml and (30 ° C.) and stirred pouring, the coagulant Ca _{(OH) 2} 0.8g , Water 8
It was suspended in 0 ml, added, and stirred for about 1 minute. A hydrated gel was obtained after about 5 minutes. Next, 140 g (33% by weight) ground meat, 260 g (62% by weight) hydrated gel, 12 g (2.8% by weight) granulated sugar as a seasoning, 4 g (0.9% by weight) hamburg spice, 4 g beef extract.
(0.9% by weight), MSG and other seasonings 2 g (0.4
Wt%), a total of 422 g with a food cutter for 28 seconds,
Cutting and kneading were performed to obtain a kneaded meat having a binding force. At the time of this kneading, onions, eggs, and bread crumbs can be added to adjust the seasoning, but this example was not used because the necessity was not recognized from the purpose of use. Next, about 80 g was rolled into an elliptical shape and heated on an iron plate for one minute on a low heat for about 7 minutes to obtain a well-bonded textured hamburger steak. This product can be mass-produced and supplied as a product having freezing resistance by using about 5% by weight of the raw material such as wheat flour or bread crumbs at the time of molding and freezing. Example 3 (Thin rod) Km 70% by weight, starch 20% by weight, guar gum 10% by weight
Seaweed powder (1 mmφ) was used for coloring as the powder raw material. The amount of water used is 18 times Km (including suspension water of coagulant)
The coagulant used was 2.2% by weight based on Km in a 1% suspension and added. Next, the specifications will be described. Km 420g,
Waxy starch 120g, guar gum 60g, total 600g
Add 5g of seaweed hijiki powder (brown brown) to 7.6l of water
Pour and stir to form a paste, and add 1 part of calcium hydroxide
% Suspension of 0.93 l was added and stirred for about 1 minute. The suspension easily equilibrated to give a hydrated gel. Then, the hydrated gel is pressed and spread on a flat plate to a thickness of about 2 mm, and cut into a rectangle having a long side of 150 mm and a short side of 5 mm, and this is hand-rolled and cut out to roll (count JIS8.
17), continuously cut, put in hot water of about 90 ℃, heated for about 30 minutes, thin rod-shaped piece (length 5m
m, diameter 2 mm) was completed, this was taken out on a wire net and allowed to cool, and after water adhering to the surface was vaporized, 150 g was weighed and put in a heat resistant plastic bag for sealing. The 54 bags are heat-treated with a retort Fo4 and kept at room temperature 90
A thin rod-shaped piece with stable daily quality was obtained. This is used as it is as a material for vegetable salad. The texture is Japanese radish,
Similar to burdock slices. It should be noted that the shape of the slice cut can be changed, and coloring or the like can be freely performed. Example 4 (Meat-like cut piece) The specification of a meat-like cut piece in which white fat is placed on lean meat will be described. Raw material group A (fat-like portion) Km 24 g (80% by weight), modified starch 3 g (10% by weight), egg white powder 3 g (10% by weight), 30 g in total, and 20 times as much water as Km. 480 for coagulant suspension)
ml was weighed, 420 ml of which was poured and stirred, and 60 ml of a 1% calcium hydroxide suspension was added and kneaded to obtain a hydrated gel. Raw material group B (synthesis of red and white portions) Km 32 g (80% by weight), wheat flour 4 g (10% by weight), egg yolk powder 4 g (10% by weight), a total of 40 g of powder raw material, water 540 ml, red yeast mold pigment 20 ml was added and 560 ml that turned red was poured and stirred, and 80 ml of a 1% suspension of calcium hydroxide was added to this to obtain an equilibrium state, and then the hydrated gel was obtained using a mold frame (50 mm x 60 mm x 160 mm).
3 mm to 7 mm of non-homogeneity, and then the group A white hydrated gel is packed to 2 mm to 5 mm of non-homogeneity, and this is repeatedly molded. After heating in the steam for 30 minutes to complete solidification, then take out into normal temperature air and allow to cool, then 4 mm × 45 mm × 60 mm
The molded product that had been cut into pieces and passed through a rotary roll machine adjusted to a rolling interval of 3 mm was retort treated in the same manner as in Example 3 to obtain 12 bags containing 90 g. This product has a shape in which red meat and white fat are unevenly present, and the texture is meaty.

[0007]

EFFECTS OF THE INVENTION The dietary fiber food of the present invention and the method for producing the same have completed physical properties and shapes completely different from those of konjac products, despite using Km as a main raw material. That is, the hydrated gel obtained by adding the coagulant before Km swells in water is stable at room temperature, and is more stable at low temperature chilled. Therefore, in the processed food field, even after kneading the hydrated gel with other raw material ingredients, various types of molding can be freely performed, desirable physical properties, texture, shape, etc. can be easily reproduced and the original taste is impaired. Instead, the workability has been significantly improved by completing the product. Also, when heated, water evaporates, trace components also flow out, the seasoning effect decreases, and the problems such as shrinkage of the product shape are reduced.As a result, the hydrated gel has the effect of increasing the amount and cost of product cost reduction. , Useful for improving texture.
Further, the use of the hydrated gel is, for example, in the tendency to increase the chances of eating meat, meat products, fish paste products, and other processed products that suppress excessive intake of high calories and fat, excess cholesterol, and sugar and salt. It has reached the point of compensating for the convenience and the like toward functional foods that can cope with today's diversification of dietary habits. However, the dietary fiber food of the present invention has a large economic effect.

Claims (2)

[Claims] 1. A composition for dietary fibrous foods, which comprises konjak mannan as an active ingredient. 2. A dietary fibrous food characterized in that konjak mannan is stirred in water with an auxiliary material, and then a coagulant is added to form a hydrated gel, and the hydrated gel is used alone or in combination with other foodstuffs. Manufacturing method.