JPH08289757A - Production of konjak resistant to refrigeration and retorting comprising frozen konjak glue - Google Patents

Abstract

PURPOSE: To obtain frozen konjak paste which can be distributed to the remote location, as it is frozen, without denaturation caused by refrigeration, even when it is freeze-stored for a long period of time, by admixing purified konjak flour, starch, vegetable fibers and a thickening and gelling agent to water, swelling the mixture with water and freezing the gel. CONSTITUTION: (A) Water at 15-60 deg.C is combined with a mixture comprising (B) purified konjak flour, (C) a starch selected from natural and crosslinked starch (suitably wheat starch or corn starch), (D) vegetable fibers and (E) a thickening and getting agent (suitably xanthane gum or pectin), they are swollen by hydration for 20 minutes to 2.5 hours, preferably for 1 hour and 10 minutes, and the paste is frozen. The amounts of individual components are (A) 65-98.87wt.%, (B) 0.5-4wt.%, (C) 0.5-20wt.%, (D) 0.1-7wt.% and (E) 0.02-2.5wt.%, respectively. The component C is preferably a mixture of natural starch and crosslinked one, while the component D is preferably microfibrillated.

Description

Detailed Description of the Invention

[0001]

The present invention relates to starch, vegetable fiber,
The present invention relates to a method for producing frozen and retort-resistant konjac, which comprises frozen konjac paste mixed with a gelling agent.

[0002]

2. Description of the Related Art Various conventional konjac manufacturing methods or frozen konjac manufacturing methods have been proposed. For frozen and retort resistant konjac (for example, Japanese Patent Laid-Open No. 7-237).
22), there was no method for producing konjac having freezing resistance and retort resistance, which consisted of frozen konjac paste.

[0003]

In the production of conventional konjac, in the present invention, it is unthinkable to freeze the water-swelled konjac paste, and therefore, it is not possible to consider the conventional production of konjac. In the production of konjac, which is partly covered, the swelling of the refined powder with water requires about one and a half hours depending on the temperature difference, and a swelled and pasty product is used. Then the gel decreases, on the other hand, in the production of raw konjac potato, after steaming and cooling the raw potatoes, the starch is discharged by a grinder treatment, and used as a paste or once frozen and stored, each time. , Thaw and grind to remove starch and use it as a paste. It is time consuming to treat raw food, so refined flour is generally used, but refined flour swells up to about 1 in water. Because it requires between a half before and after, konjac production is the work of than o'clock early morning four, where researchers in order to achieve rationalization, there is a problem that to freeze the water swollen konjac glue of fine powder.

Frozen konjac paste requires long-term storage without freezing and denaturation, and the reduction in the viscosity of the paste during storage had to be avoided. This paste was produced at the konjac factory. There was a problem in that a product prepared by adding a coagulant and mixing it at a remote vegetable factory for freezing and distribution to a remote place in a frozen state must have resistance to freezing and retort.

[0005]

[Means for Solving the Problems] In order to achieve the above object, in a frozen and retort resistant konjac consisting of frozen konjac paste of the present invention, in water, konjac flour,
A mixture obtained by adding a mixture of starch, vegetable fiber and a gelling agent, freezing and thawing a hydrous swollen paste, and adding a coagulant to the product obtained by heating and coagulating the mixture is described in detail below.

65 to 98,87% by weight of water at 12 to 60 ° C.
Konjac flour 0,5-4% by weight, and as starch, horse-cold starch, wheat starch, corn starch, waxy starch, tapioca starch, sago starch, and crosslinked starch alone or in a mixture 0, 5-20% by weight, vegetable fiber 0,1-7% by weight, thickening gelling agent xanthan gum, locust bingham, tamarind gum, sodium alginate, pectin alone or mixed 0.02-2,5 weight%
The mixture is stirred and allowed to swell with water, and the swelling time with water varies depending on the water temperature.
It takes from time to 2 hours and 30 minutes, and swells with water at 60 ° C. in 20 minutes. These settings are made each time.

It is important that the above-mentioned water-containing swollen product is frozen before it is completely swollen. For example, konjac paste generally requires a swelling time of about 1 hour 30 minutes at a water temperature of 22 ° C. However, this frozen konjac paste is preferably frozen after swelling with water for 1 hour and 10 minutes, and can be frozen and stored for a long period of time, thawed 60 days after freezing, and the temperature of the paste is 20 ° C., and Viscotester VT-04 is used. Viscosity measured with a rotating cylinder viscometer No. 2 rotor was 275 dpa, s, freezing denaturation was not observed, and viscosity that was the same as that before freezing was obtained. Thaw was thawed naturally at 30 ° C or lower, or When it is carried out with cold water, but when it is carried out at 30 ° C. or higher, the gel strength is found to decrease, and it is preferably 5 ° C. or lower.

To the thawed konjac paste, as a coagulant,
Calcium hydroxide, sodium hydroxide, sodium carbonate, tripolyphosphate, pyrophosphate alone or in a mixture of 0.01 to 1,5% by weight at pH 12, 2-1
The solution of Nos. 2 and 4 was added, and the mixture was packed in a mold and heated and solidified into a plate konjac, a thread konjac made into a thread through a perforated plate,
Wrap the ingredients with the wrapping machine of the Mando production machine, drop it on the belt and steam it into a bun head, drop it in the bath to obtain a round shape, and wrap it in a square Can be in bag form, these are 65-120 ℃
Which is solidified by heating, both have freezing and retort resistance, for example, produce frozen konjac paste in a konjac manufacturing plant, distribute it to a remote place in a frozen state, and serve as a side dish in a remote place. A process for producing frozen and retort-resistant konjac, which consists of frozen konjac paste, which enables freezing and retort side dish processing at the factory.

[0009]

[Function] As constituted above, frozen and retort resistant konjac consisting of frozen konjac paste is a konjac manufacturing method in a completely new field, konjac coagulates in an alkaline region, and in starch, in an alkaline solvent. It is known to easily gelatinize,
Mixing two or more different types of starch is preferable, and mixing with cross-linked starch is more effective. In plant fibers, microfibrillated fine particles are preferable, and the amount that does not absorb water is appropriate and stable. Although any thickening gelling agent may be obtained, it is preferable to use a thickening gelling agent that prevents the drainage of starch after coagulation and causes a coagulation reaction with an alkali or calcium. A basic substance such as calcium hydroxide, which has an offensive odor of lime, has a pH of 10 with phosphate.
When the pH is adjusted to -11 and the deficient amount is mixed with a basic substance to adjust the pH to 12 and 2, a substance having no offensive odor can be obtained.

[0010]

Example: In 25,704 kg of water at 22 ° C., 600 g of horse-cold starch, 600 g of wheat starch, 1050 g of tapioca starch, 960 g of sago starch, 15 plant fibers
Add a mixture of 0 g and 36 g of pectin, stir, and add 900 g of konjac refined powder and let it hydrate well while stirring. After 1 hour and 10 minutes, the temperature of the water-swelled paste is 20 ° C. Viscosity measurement result 275d
Pa, s, this pasty product was packed in a mold box,
It was frozen and stored in a freezer at -25 ° C, left to stand overnight for 60 days and then allowed to thaw naturally, and the one with the center still frozen was made into a paste with a cutter kneader to obtain konjac paste at 5 ° C. The viscosity measurement result was 275 dpa, s at 20 ° C., which was the same as the viscosity before freezing, and a konjac paste without freeze denaturation was obtained.

In a kneading machine, 5 kg of the above thawed konjac paste was added with a cloudy liquid prepared by dissolving 7,4 g of calcium hydroxide in 500 g of water and packed in a formwork. It was heated and coagulated in hot water at 85 ° C to obtain plate konjac and thread konjac. This konjac is slightly smoother than conventional konjac and has a pasty feel, but it is frozen for 30 days. As a result of thawing, it has the same taste and texture as conventional konjac,
Obtained frozen and retort resistant konjac.

[0012]

EXAMPLE A mixture of 25.604 g of water at 60.degree. C. and 1.710 g of potato starch, 1.500 g of cross-linked starch of 1.500 g of waxy cornstarch, and 1.000 g of konjac refined flour were added, and the mixture was well hydrated and left for 18 minutes The water-swelled pasty substance was then rapidly cooled to 18 ° C, and the pasty substance having a viscosity measurement result of 285 dpa, s was frozen in a freezer at -25 ° C.

After 7 days, it was thawed, made into a paste at 5 ° C. with a chopping cutter, and added with 2.500 g of water to give 30 parts of pyrophosphate.
PH 12.5 with addition of 0 g and calcium hydroxide 8.6 g
Was added and the ingredients of meat dumplings were wrapped with a wrapping machine to obtain a multi-headed product. It was dropped in 85 ° C hot water and heated for 12 minutes to solidify to give a cloudy, ball-like shape. It was made, further frozen, thawed after 10 days and eaten, the inside of the meat dumpling was konjac, and the konjac of the skin had a texture with no degeneration, while a retort pouch There was no water separation in the shape of konjak itself.

[0014]

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

In the production of konjac paste, two or more different types of starch, vegetable fiber, and a thickening gelling agent are mixed with a conventional konjac paste production method, and the konjac paste is frozen and stored for a long period of time. , Konjac paste without freeze denaturation is formed.

[0016] It can be thawed at any time to produce konjac, and it can be distributed to a remote place in a frozen state and can be processed as a side dish in a remote place, and it can be easily frozen and frozen by different industries as a material for frozen foods and retort foods. The ability to produce retort-resistant konjac is a great benefit to the food industry.

Claims (3)

[Claims] 1. A konjac refined powder, raw starch, and a cross-linked starch thereof alone or in a mixture of two or more kinds, a vegetable fiber, and a thickening gelling agent are added to water at 15 to 60 ° C. A product obtained by freezing a gelatinous material swollen for 20 minutes to 2 hours. 2. A method for producing konjac obtained from frozen konjac paste according to claim 1, comprising the following steps: (1) Thawed at 30 ° C. or lower is the konjac before freezing according to claim 1. It becomes pasty. (2) Calcium hydroxide, sodium hydroxide, sodium carbonate, tripolyphosphate, pyrophosphate as a coagulant, in addition to the above-mentioned paste-like one, or a mixture thereof 0.0505-1, Add 5% by weight and mix, 65 ℃ ~ 120 ℃
The product obtained by heating and solidifying the product has a jelly-like hardness and a conventional konjac-like hardness, and the obtained product is a konjac having resistance to freezing and retort. 3. The shape and the molding are the same as those of the conventional konjac, and the plate konjac formed by adding a coagulant and molded in a form, the thread konjac made into a thread through a perforated plate, and the filling material by a packing machine. Wrapped in konjac skin, with ingredients that have freezing and retort resistance formed by wrapping the ingredients into a horn bag, and produce frozen konjac paste at the konjac manufacturing plant, which is distributed in the frozen state and distributed in remote areas. A method for producing a frozen and retort-resistant konjac comprising frozen konjac paste, which is characterized in that it has a shape and a shape capable of processing the above-mentioned delicatessen in a delicatessen factory.