JPH0723722A - Production of freeze-and retort-resistant devil's tongue - Google Patents

Abstract

PURPOSE:To obtain the subject devil's tongue as a frozen food, retort food or a material for processing, by mutually mixing at least two kinds of starch differing in physical properties from each other. CONSTITUTION:This freeze- and retort-resistant devil s tongue can be obtained, according to the conventional production process, by incorporating water with devil's tongue powder and starch to effect swelling followed by adding a coagulant to the system.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to frozen and retort resistant konjak, which is characterized by being used for long-term storage as a material for cooking and processing frozen foods and retort foods. The present invention relates to a method for producing konjac.

[0002]

2. Description of the Related Art Conventionally, konjak becomes a sponge when frozen, water is released during retort treatment, and the amount is about half of that at the time of production, so the texture and yield are poor. To improve these, konjak flour, starch, gum Is added (see, for example, Japanese Patent Publication No. 61-166378).

[0003]

Conventionally, konjak gel is a coagulated product of a basic compound. In the case of freeze-resistant konjak, the above-mentioned konjak is mainly a mixture of alginate, and the alginate is divalent. It is a coagulated product of a trivalent metal salt, and requires a retarder for production because of its fast coagulation reaction rate. Also, after coagulation treatment of alginate, it is washed with water,
It is called coagulation treatment of konjac gel with basic compounds,
There was a problem with double and triple complexity in manufacturing.

It is an object of the present invention to provide a method for producing frozen and retort-resistant konjac by simply adding starch in the conventional production process of konjak.

[0005]

In order to achieve the above object, the present invention focuses on starch, and as is well known, starch is composed of amylose and amylopectin,
Starch differs in size, properties, physical properties, swelling, and gelatinization depending on the type of plant.Normal starch is gelatinized by water addition and heating, and is easily gelatinized with alkaline sodium hydroxide, ammonia, and other solvents. It is known that, as mentioned above, the coagulation of konjak requires alkali and heating, and gelatinization of starch does not depend on heating and alkali, but starch has different physical properties depending on the type of plant, and in general, , Horse mackerel starch, sorghum starch,
There are wheat starch, rice starch, tapioca starch, and others, and modified starch and cross-linked starch thereof, etc., and one or a mixture of two or more of the above starches having aging resistance and freeze resistance. According to the conventional method, 100 parts by weight of water is konjak flour 2,
5 to 3,7 parts by weight, horse-cold processed starch 3 to 8 parts by weight, wheat processed starch 3 to 8 parts by weight and swollen in accordance with the conventional konjak manufacturing method gives a slightly stiff gel. The coagulant coagulates with a basic compound, and general calcium hydroxide is preferable, and an addition amount of about 40% by weight relative to konjak powder is preferable.

[0006]

The konjak constructed as described above has no water separation during storage due to the mixing of starch, unlike conventional konjak, and the starch is a gelatinized product, and at the above-mentioned addition amount, frost resistance and retort resistance And has a good taste and texture.

[0007]

[Example 1] Konjac powder 4k350 in 140kg of water
g, horseradish processed starch 6k500g, wheat processed starch 7k500g with stirring, and 225g of calcium hydroxide solution added to the pasty and swollen pasty mixture to pH 11 and mixed rapidly to form a molding box. Filled 80
158 k 575 g of plate konjac having freezing and retort resistance which was not heat-coagulated to ℃ was obtained.

[0008]

[Embodiment 2] Konjac flour 1k200, in 35 kg of water,
Horse-cold processed starch 1k 900g, wheat processed starch 1k
Add 900 g with stirring, and add calcium hydroxide solution to the pasty and swollen paste to adjust the pH to 11 and extrude into a filament in a hot water at 75 ° C to coagulate it, and a filamentous konjak with resistance to freezing and retort. 40 kg was obtained.

[0009]

Since the present invention is configured as described above, it has the following effects.

In konjak having freezing and retort resistance, it is preferable to mix two or more kinds of starch, and freezing modification was observed at 7% or less of the total weight, and syneresis was observed even during retort treatment. In 30 minutes, after freezing for 30 days, there was no water separation as a result of thawing, and when eating, the taste and texture were also good. Also, there was no water separation after retort treatment, and the taste and texture were also good, compared with conventional konjac. Without any reason, the filamentous konjak, beef, and onion were seasoned and cooked, frozen, thawed, and eaten after eating, and the taste and texture were good. There are great benefits to the food and retort food processing industry.

Claims (1)

[Claims] 1. In the production of konjak, a mixture of konjak potato or konjak powder containing water and two or more kinds of starch having different physical properties is swelled, and a coagulant is added to the mixture, which is then heat treated by a conventional method. A process for producing frozen and retort-resistant konjak obtained by.