JPH0773482B2 - Manufacturing method of konjac food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a food product in which konjak is uniformly mixed and added.

More specifically, the present invention relates to a method for producing a hamburger or the like in which konjak is uniformly mixed and added without impairing the taste of food.

In the present invention, pH 9.0-0.3, preferably pH 9.5-1
By using konjak paste prepared in the range of 0.2, konjak can be uniformly mixed and added to food without impairing the taste, which greatly contributes to reducing the calorie of food etc. Is.

(Conventional Technology and Problems) Konjac has been used as a food for a long time, but in recent years, its non-caloric nature or its usefulness as a dietary fiber has attracted attention and has been highlighted.

However, konjak is used in the form of board konjac, which is mostly used as a daily food, and it is added to other foods to give it a unique texture, to improve the physical properties of foods, or as a `` connecting material ''. It was the current situation that it has not been sufficiently used as a processed food material such as "for use as" or for controlling calories.

It can be said that the cause of this is that the development of technology for making konjak raw materials such as konjak flour into excellent processed food materials or food additives has been delayed.

In other words, the conventional konjac production method uses about 30 konjac flours.
Water 900 to 1200 is added to kg to swell to form konjak paste, and then lime is added to konjak powder in an amount of 3 to 6% and mixed.

Then, this mixture is filled in a container, a wax, etc. and heated at a temperature of about 80 ° C. for about 60 minutes to obtain konjak, which is being continued.

Therefore, when konjak flour is used as a food material in other processed foods, etc., it is pulverized and added to facilitate dissolution, swelled with water and added as konjak paste, or lime is added and mixed. Then, the konjac paste was added and added.

However, in these methods, the problem that konjak mannan does not completely gel even in the final product stage, and therefore the paste state remains, or the problem that the smell of slaked lime used as a coagulant for konjak remains, or There is a problem that the taste is deteriorated due to the pH being biased toward the alkaline side.

Therefore, we would like to add more konjak to improve physical properties and control calories.
In reality, the amount used was extremely limited.

(Means for Solving Problems) The inventors of the present invention have conducted diligent research to add konjak to foods without impairing the taste of foods, and then added water to konjak powder to cause it to swell and dissolve. A basic amino acid, a basic salt or a mixture of both are added and mixed; or a basic amino acid, a basic salt or a mixture of both are added and mixed and water is added to konjak flour; or a basic amino acid is added to konjak flour, Basic salts or a mixture of both are pre-mixed, then water is added to the mixture to swell and dissolve to give konjac paste with a pH of 9.0 to 0.3, which is
I knew that an alkaline taste and a pasty feeling could be prevented by mixing with food ingredients before heating for gelation, and then heat-processing afterwards.

According to the present invention, water is added to konjak flour for swelling and dissolution, and then basic amino acid, basic salt or a mixture of both is added and mixed; or basic amino acid, basic salt or a mixture of both is added and mixed in advance with water. Is added to konjak flour; or konjak flour is premixed with a basic amino acid, a basic salt, or a mixture of both, and then water is added to the mixture to swell and dissolve, or konjak paste having a pH of 9.0 to 0.3. Before heating for gelling, mix this with food ingredients, and then heat for gelling konjak paste and heating for processing food ingredients at the same time to process. It is a characteristic method for producing konjak-added foods.

In the present invention, pH of 9.0 to 10.3 without any heat treatment.
The main feature of this product is that the konjak paste and the food ingredients such as hamburger meat are evenly mixed and molded, and then the heating for gelling the konjak paste and the heating for processing the food ingredients are performed at the same time. is there.

Konjac paste of pH 9.0 to 0.33 that is not heat-treated at all
Compared to the gelled product by heating, it has excellent mixing properties, and even if it is mixed with hamburger meat in an amount of 1-50%, the appearance and texture of the product are so uniform that the presence of konjac is completely unknown. Can be mixed with.

Further, in the present invention, since the konjak paste is gelled for the first time by heating in the final stage of the processing of the food material, the uniformly mixed konjak paste will be spread evenly over the surface of the food product to be gelled. , The surface of the food can give a moist texture.

Next, a method for producing the pH-adjusted konjac paste of the present invention will be described.

Add 20-40 times water to Konjac flour to swell and dissolve.
Add basic amino acids and basic salts to this konjak paste and mix well. Alternatively, a basic amino acid and a basic salt are dissolved in 20 to 40 times as much water as konjac flour, and the konjac paste is swollen and dissolved with this solution. Alternatively, the necessary amount of basic amino acid and basic salt are mixed in konjak flour in advance, and 20 to 40 times water is added to this mixed powder to swell and dissolve konjak flour, basic amino acid and basic salt.

The konjak powder and the alkaline agent are swollen and dissolved by the method as described above to produce konjak paste having a pH of 9.0 to 10.3, preferably pH 9.5 to 10.2.

As the alkaline agent used in the present invention, basic amino acids such as arginine, bistidine, lysine, citrulline and ornithine are used. Especially preferred is arginine,
It is lysine.

As the basic salt, any basic food grade salt can be used, but basic phosphate and organic hydrochloric acid are preferred. For example, sodium carbonate, sodium bicarbonate, calcium carbonate, disodium phosphate, trisodium phosphate, dipotassium phosphate, tripotassium phosphate, sodium polyphosphate, sodium citrate, sodium lactate and the like are preferably used.

In order to have a buffer effect, acids such as citric acid and lactic acid, or acidic salts such as sodium dihydrogen phosphate and potassium dihydrogen phosphate are appropriately combined to finally adjust the pH.
You may use it so that it may become 9.0-103, preferably 9.5-10.2.

In the present invention, they are selected from the above basic food grade salts and the like and used alone or in combination.

Since the pH of the konjak paste changes depending on the type of the alkaline agent, it is necessary to manufacture the konjak paste according to the alkaline agent to be used and to determine the amount of the desired pH in advance.

In the present invention, the konjak paste prepared in the range of pH 9.0 to 10.3 is mixed with the food material, and by processing,
It is possible to provide an excellent low-calorie food, since a food having no deterioration in taste due to an alkaline taste and having almost no konjak texture or konjak pasty texture can be obtained.

In the present invention, a food material such as hamburger meat, sausage meat and fish meat is mixed in an amount of about 1 to 50% and then processed by heating, steaming and the like to obtain a konjak-added food.

In addition to adding konjak paste having a pH in the range of the present invention to various foods to help control calories, it is added to processed seafood products and processed meat products to improve its taste, eating habits, water retention, etc., Chinese buckwheat noodles, udon, etc. It is useful for improving the texture and other physical properties by using it as a binder or as a binder, and for adding it to bread and cookies to improve the texture, puffiness and other physical properties.

Next, test examples and examples of the present invention will be shown.

Test Example To 5.6 g of konjak flour, 200 ml of a solution of sodium carbonate having a concentration of 0 to 0.5% was added and allowed to swell with stirring, and then allowed to stand at room temperature for 2 hours to completely swell. 60 g of this alkaline konjak paste was mixed with 140 g of ground beef meat, and 50 g was molded into a circle having a diameter of 8 cm. Some of this hamburger patties were frozen as they were at -20 ° C and then baked in a frying pan to examine their physical properties and taste. At the same time, the pH of alkaline konjac paste and hamburger patties was measured.

The results are shown in Table 1 below.

Example 1 To 30 g of konjak flour, 1000 ml of 0.3% sodium carbonate solution was added and allowed to swell while stirring, and then allowed to stand at room temperature for 2 hours to completely swell. The pH of the obtained konjac paste was 9.9.
To 200 g of this alkaline konjak paste, 500 g of beef ground meat was added and mixed well, and molded into 8 cmφ 60 g to make a hamburger pate.
This was a good hamburger pate with a soft texture.

When this hamburger pate was baked and tasted, it was a delicious hamburger with no off-taste and no konjac texture.

Example 2 To 28 g of konjak paste, 1000 ml of 0.2% sodium carbonate solution was added and allowed to swell with stirring, and then allowed to stand at room temperature for 2 hours to completely swell. The pH of the obtained konjac paste was 9.6.
To 300 g of this alkaline konjak paste, 700 g of salmon dropping taste was added and mixed well, and after molding into 5 cmφ40 g, it was frozen in a -25 ° C. freezer overnight with a batter of watered wheat flour and bread crumbs.

This was frozen and fried at about 165 ° C. This was a fried salmon with no off-flavor, softness and dryness.

Example 3 1750 g of minced pork, 100 g of lard, and 52 g of salt were mixed and stirred with a cutting mixer, and further 12 g of sugar, 7 g of glucose, and 7 of starch.
0g, 35g of spice, 18g of spice mix (mixture of pepper, paprika, coriander, ginger, cinnamon, sage, onion mace) 350g of ice water was added and mixed well, and 600g of the alkaline konjak paste used in Example 1 was added to this meat mixture. In addition, the mixture was further stirred and mixed, filled in a collagen casing for wiener sausage, and boiled with hot water at 80 ° C. for 20 minutes to produce a wiener sausage. This wiener had no off-flavor and had a soft texture.

Claims (1)

[Claims] 1. Water is added to konjak flour for expansion and dissolution, and then basic amino acid, basic salt or a mixture of both is added and mixed; or basic amino acid, basic salt or a mixture of both is added and mixed in advance. Water is added to konjak flour; or konjak flour is premixed with basic amino acids, basic salts or a mixture of both, and then water is added to the mixture to swell and dissolve, or konjak with a pH of 9.0-0.3. Glue, which is mixed with food ingredients before heating for gelling, and then heated for gelling konjak glue and heating for processing food ingredients at the same time for processing A method for producing a konjak-added food characterized by: