JPH09238622A - Production of konjak fried in oil in oil and having yuba-like taste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce konjak fried in oil and having YUBA (dried bean curd)- like taste, having a new palatability and taste which are not found in a conventional konjak by using flour of tuberous roots and soybeans. both of which are materials having been used from ancient Japan. SOLUTION: An alkali is added to a mixture of flour of tuberous roots of devil's tongue and/or a partial hydrolysate of glucomannan with soybean milk, and the alkali-added mixture is formed into a desired shape and fried in oil. In this process, it is preferable that the alkali-added mixture is heated under stirring to make it of a semi-gel state, subsequently formed into a desired shape and fried in oil, or alternatively, the alkali-added mixture is placed in a forming container and heated to make it of a semi-gel state, and the formed material is taken out from the forming container and fried in oil. The heating is preferably carried out 40-70 deg. for 10-60min, and the frying in oil is at 120-180 deg. for 1-30min. Further, the formed material may be sliced into the thickness of 3-5mm after it was taken out from the forming container, and the slices are fried in oil.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing fried konjac having a yuba flavor obtained by subjecting konjac flour and / or partially decomposed glucomannan and soybean milk as main raw materials to oil frying treatment. Regarding

[0002]

2. Description of the Related Art Konjac is an ancient Japanese food that is widely used in boiled dishes and oden. Konjac is made by kneading konjac flour or konjac potato with water and kneading it into konjac paste, then adding alkali such as lime milk, sodium carbonate, sodium hydroxide, etc., and heating it to produce a gel. ing.

[0003] Konjac potato, which is a raw material for konjac, contains about 10% by weight of glucomannan (konjac mannan) which is a storage polysaccharide, and konjac contains this glucomannan as a main component.

Although konnyaku is a food that has been popular for a long time since ancient times, diversification of products in terms of its texture and flavor has not been made. However, in recent years, with the diversification of eating habits, attempts have been made to change the texture and flavor of konjac.

As one of such attempts, konjac paste was produced by mixing konjac paste with other raw materials such as crushed tofu and seaweed powder, adding an alkali, and heating to gel. ing. This konjac is obtained by dispersing pulverized tofu, seaweed powder and the like in the konjac tissue.

As another attempt, mannan chips prepared by slicing gelled konjac and fried under reduced pressure (Japanese Patent Laid-Open No. 60-24161) and konjac paste with an alkaline solution proposed by the present inventor Konjac (JP-A-62-104562) in which at least a part of the sol is added to form a predetermined shape and oil is fried in a sol state. These konjac are those obtained by adopting the oil frying treatment in the manufacturing process.

On the other hand, yuba, deep-fried tofu, deep-fried tofu, etc. are foods obtained from soybeans, which are also familiar from ancient Japan.

[0008] Yuba is a protein film formed when soy milk is heated, and is used for fruits of soup stock, etc.
There is also a dish made from yuba oil. It is to be noted that highly sophisticated skill is required to make a thin and soft dish such as yuba, and thus, a dish made from yuba is considered to be a fairly expensive and high-grade dish.

[0009] In addition, fried tofu is a thickly cut tofu fried, and is eaten after grilled or cooked.

Further, the deep-fried tofu is obtained by slicing tofu into thin pieces, draining it sufficiently, and then dipping it in oil, which is widely used as a material for Inarizushi skins, kitsune udon and the like.

[0011]

The above konjac paste contains crushed tofu, other raw materials such as seaweed powder, and the other raw materials are dispersed in the konjac. The feeling and flavor were unique to konjac.

Further, the mannan chips disclosed in JP-A-60-24161 and the konjac, fried fried tofu, fried tofu, and fried tofu disclosed in JP-A-62-104562 are oils produced in the production process. Although it is common in that it includes butterfly treatment, each has a unique texture and flavor such as konjac, yuba, fried tofu, and fried tofu, and has variety and novelty in terms of texture and flavor. It wasn't something.

[0013] Therefore, an object of the present invention is to provide a method for producing fried konjac with yuba flavor having a new texture and flavor which has never been obtained by using konjac and soybean, which are raw materials from ancient Japan.

[0014]

[Means for Solving the Problems] In order to achieve the above object, the method for producing fried konjac of yuba flavor of the present invention comprises adding an alkali to a mixture of konjac flour and / or partially decomposed glucomannan and soy milk, It is characterized in that it is molded into a predetermined shape and then oiled.

In practicing the present invention, it is preferable that the mixture is heated with stirring to be in a semi-gelled state, then molded into a predetermined shape, and oiled.

In another preferred embodiment, the mixture may be placed in a molding container and heated to be in a semi-gelled state, then taken out from the molding container and fried.

In this case, the heating is 10 to 60 at 40 to 85 ° C.
It is preferable to carry out for minutes. When removing the oil from the molding container for frying, remove it from the molding container for 3-5
You may slice into mm and add oil.

Further, in the present invention, it is preferable to carry out the above oil frying at 120 to 180 ° C. for 1 to 30 minutes. More preferably, the oil is boiled at 100 to 130 ° C. for 3 to 10 minutes, and then at 150 to 180 ° C. for 10 seconds to 1 minute.

In the present invention, the glucomannan partially decomposed product means that glucomannan or a culture solution of a glucomannase-producing bacterium is added to a raw material containing glucomannan to partially decompose glucomannan. Means something.

In the present invention, the semi-gelled state means
It means an intermediate state of transition from sol to gel, which is not completely gelled. More specifically,
For example, when pressed with a finger, it means that there is still a portion that is not elastic and that is plastically deformed.

In the method for producing fried konjac with yuba flavor of the present invention, alkali is added to a mixture of konjac flour and / or partially decomposed glucomannan and soy milk, and the mixture is molded into a predetermined shape to make an oil konjac. It is called fried konjac with a yuba flavor in which soy milk is mixed uniformly in the dough.
It is possible to obtain foods with a new texture and flavor that have never been seen before.

In a preferred embodiment of the present invention, the above mixture is heated with stirring to be semi-gelled, and then, when it is molded into a predetermined shape and oiled, it is partially gelled during heating. Since the particles are dispersed and the viscosity is increased, it is easy to mold into a desired shape, and when this molded product is oiled, a product with a crisp texture can be obtained.

When the mixture is put in a molding container and heated to be in a semi-gelled state, and then taken out from the molding container and oil-foiled, the shape of the mixture is maintained in the oil-foil without breaking. It is possible to obtain a product having the internal shape of a molded container.

If the semi-gelled product taken out from the molding container is oiled as it is, it will have a deep-fried or cancer-like shape, and the semi-gelated product will be sliced to a thickness of 3 to 5 mm to form an oil. When it is chowed, it can be shaped like deep-fried tofu.

When a partially decomposed product of glucomannan is used as one of the raw materials, it is softer and has a better crispness than that obtained by using the konjac powder which is contained as it is without the glucomannan being decomposed.

[0026]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, konjac flour is
A common one prepared by drying grated konjac potato and then drying can be used as it is.

In the present invention, the partially decomposed glucomannan is a partially decomposed glucomannan obtained by adding glucomannan or a culture solution of a glucomannase-producing bacterium to a raw material containing glucomannan. To use.

As a raw material containing glucomannan,
There is no particular limitation as long as it contains glucomannan, but usually grated konjac potato, konjac flour prepared from konjac potato, or the like can be used.

As an example of the manufacturing method, a method using konjac flour, which is generally easily available, will be described.
First, 30 to 40 parts by weight of water is added to 1 part by weight of konjac powder to swell to form konjac paste, and then the konjac paste is enzymatically decomposed by glucomannase.

As a method for allowing glucomannase to act on konjac paste, glucomannase prepared in advance as a purified enzyme or a crude enzyme can be added, but from the viewpoint of production cost, the glucomannase-producing bacteria can be used. It is preferable to add a culture solution for decomposition.

Bacteria producing glucomannase include
A glucomannase-producing bacterium belonging to the genus Bacillus, in particular,
Thermophilic Bacillus coagulans (Bacillus coagulan
s) is preferably used. A preferred example of such a bacterium is Bacillus coagulans 30 deposited as FERM BP-4993 at the Institute of Biotechnology, Institute of Biotechnology, AIST.
4 (Bacillus coagulans 304) strain.

The medium for preparing the culture solution of Bacillus coagulans 304 strain is, for example, soybean 10
Soak g in water overnight, add water to 100 g, mash with a mixer etc., heat to 100 ° C and filter, then
Soymilk medium sterilized at 120 ° C for 15 minutes is preferably used.

The culture solution of Bacillus coagulans 304 strain contains about 10 to 10 parts of glucomannan-containing raw material, for example, konjac paste prepared by adding water to konjac flour.
It is preferable to add at a temperature of 60 ° C., and the degree of partial decomposition can be changed depending on the time of action, but it is usually preferable to act for 20 to 120 minutes.

Thus, the partially decomposed glucomannan by glucomannase is the partially decomposed glucomannan in the present invention. The glucomannan partially decomposed product may be dried and powdered before use, if necessary. As a method for drying and powdering, a method of freeze-drying the above-mentioned decomposed product and then heating at 80 ° C. or higher to inactivate the enzyme is preferably adopted.

In the present invention, as the soymilk, a general one prepared by adding water to crushed soybean and then boiling it can be used.

In the present invention, as the alkali, those which are usually used when producing konjac, for example, aqueous solution or aqueous dispersion of lime milk, sodium carbonate, sodium hydroxide, egg shell calcium, shell calcium etc. can be used.

In the present invention, konjac flour and / or partially decomposed glucomannan and soy milk may be mixed, an alkali may be added, and the mixture may be molded into a predetermined shape and immediately oiled. Is heated to a semi-gelled state by heating the mixture while stirring, or molded into a predetermined shape and oiled, or put the mixture in a molding container and heated to a semi-gelled state. After that, remove from the molding container and stir the oil.

When the above mixture is molded into a predetermined shape and immediately oiled, there is a problem in that the shape of the oil is deformed due to the low viscosity of the oil mixture. On the other hand, in the case of frying after heating the mixture to a semi-gelled state, the shape before frying can be maintained to produce a product having a desired shape.

The molding container may have a desired shape as long as it can withstand the heating temperature. For example, a bag-shaped casing made of a synthetic resin film or a predetermined shape. A box or the like can be used. In this case, by using a container having a smooth inner surface, the surface of the product is glossy and a food product having an appearance similar to yuba can be obtained.

Next, the production method of the yuba-flavored fried konjac of the present invention will be described with reference to more preferable embodiments.

First, konjac flour and / or partially decomposed glucomannan and soy milk are mixed to form konjac paste. The mixing ratio of konjac flour and / or glucomannan partially decomposed product and soy milk is 20 to soy milk having a solid content concentration of 2 to 15% by weight with respect to 1 g of konjac flour and / or partially decomposed glucomannan (solid content). It is preferably 50 ml.

After mixing konjac flour and soy milk to form konjac paste, glucomannan or a culture solution of a bacterium that produces glucomannase is added to partially decompose glucomannan in konjac flour. Good. In this case, after preparing konjac paste as described above, glucomannase or a culture solution of a glucomannase-producing bacterium is added and mixed, and the mixture is left at room temperature for 20 to 120 minutes to partially decompose glucomannan. To do. In this state, even if a glucomannase-producing bacterium is alive, it is sterilized by an oil pan to be performed later.

If necessary, auxiliary materials such as green seaweed, sesame, pepper, hijiki, egg white, soybean, etc. may be added to the konjac paste. In addition, seasoning such as soy sauce may be added to add flavor, or coloring may be performed by adding a pigment or the like.

Next, an alkali is added to the konjac paste. It is also possible to immerse the konjac paste by immersing it in an aqueous solution containing the alkali without directly adding the alkali to the konjac paste. When an alkali is added to konjac paste, the viscosity gradually increases and the sol becomes a highly viscous sol. It should be noted that after adding the alkali, it may be soaked in water to be punched out.

Next, the konjac paste is heated with stirring to a semi-gelled state, or the konjac paste is placed in a molding container and heated to a semi-gelled state.
As described above, the semi-gelled state is an intermediate state in which the sol transitions to a gel and is not completely gelled. Various means such as immersion in hot water and steaming can be used for heating, and it is preferable to perform heating at 40 to 70 ° C. for 10 to 60 minutes.
If the heating conditions are less than the above, the degree of gelation will be insufficient and the shape will easily collapse during the subsequent oil frying,
If the heating conditions are more than those mentioned above, the degree of gelation will be too high, and when fried, it will be difficult to form soft fried skin on the surface, and it will be inflexible as a whole, which is not preferable. The heating method may be any method such as boiling in water, steaming, or placing in an oven.

When the konjac paste is heated to be in a semi-gelled state while being stirred, the viscosity becomes high, so that it can be molded into a desired shape with, for example, a drum molding machine or the like and oiled. When the mixture is placed in a molding container and heated to a semi-gelled state, it is taken out from the molding container and oiled.

Since the dough made by adding soy milk to konjac powder has a less slippery feeling peculiar to konjac and becomes a mochi-like dough, a red bean paste, miso paste, minced meat, It is also possible to manufacture a food product in which ingredients such as vegetables are wrapped. In this case, the konjac obtained in the present invention has less water separation than ordinary konjac,
Since it has little lime odor, it does not spoil the flavor of the ingredients inside.

As described above, the oil pan is 120-180.
It is preferable to carry out the treatment at 100 ° C. for 1 to 30 minutes, more preferably at 100 to 130 ° C. for 3 to 10 minutes, and then 150
It is recommended to fry the oil at ~ 180 ° C for 10 seconds to 1 minute.

In the present invention, when the above konjac paste is molded into a predetermined block shape or a relatively thick plate shape and fried, a thick fried or cancerous product is obtained and sliced into 3 to 5 mm. When it is then fried, a product like fried food is obtained. When making a product like fried by slicing and frying, fried skin is formed on the surface by adjusting the temperature and time of the frying and the addition amount of alkali, and it is It is also possible to obtain a product in which the partial sol state remains. In this case, the ingredients such as sushi rice, rice cake, eggs, meat and vegetables can be packed by opening the inside like a normal fried food made from tofu.

The yuba-flavored fried konjac produced as described above is a fried konjac having a yuba flavor in which a konjac component and a soymilk component are uniformly mixed, and is a food having a new texture and flavor which has never been obtained. is there.

[0051]

【Example】

Example 1 2000 ml of soy milk having a solid content of 7% by weight was mixed with konjac flour 45.6.
After adding g and stirring for 10 minutes, lime as alkali 3.
A solution prepared by dissolving 2 g in 200 ml of water was added and stirred to obtain konjac paste.

Next, this konjac paste made of polyethylene film was put in a cylindrical bag having a diameter of 3 cm and a length of 15 cm, which was sealed and boiled in hot water at 80 ° C. for 30 minutes.

After that, it was taken out of the tubular bag and kept at 120 ° C.
Oil for 3 minutes, then at 170 ℃ for 10 seconds,
I got fried konjac with a deep-fried Yuba flavor.

Test Example 1 Deep-fried Yuba-flavored konjac obtained in Example 1, commercial konjac fried in oil under the same conditions as above (Comparative Example 1), and commercial fried konjac (Comparative Example 2) Prepared and added soy sauce and mirin, which are usually used for boiled foods, but boiled in soup, and then allowed to eat by 5 panelists to evaluate texture and flavor.

As a result, the deep-fried Yuba-flavored fried konjac of Example 1 had a yuba flavor, had a soft skin on the surface, had a smooth texture on the inside, and was well soaked in soup stock. It won't be new, has a texture and flavor.

On the other hand, the oil-fed konjac of Comparative Example 1 has a hard and uneven skin on the surface,
In addition, it was evaluated that the soup stock was poorly impregnated and the texture and flavor peculiar to konjac were rather impaired.
Furthermore, the fried tofu of Comparative Example 2 was evaluated to have a monotonous texture and flavor peculiar to normal fried tofu.

Example 2 A konjac paste was obtained in the same manner as in Example 1 except that the same konjac powder, soy milk and alkali as in Example 1 were used.

The konjac paste obtained was stirred at 80
It was boiled for 30 minutes at ℃. This konjac paste was molded into a plate shape having a thickness of 5 mm with a drum molding machine, and fried for 10 minutes at 110 ° C. to obtain fried konjac with yuba flavor.

This fried fried konjak with yuba flavor has a sol-state portion left inside, so it is cut at the center in the longitudinal direction and the front and back surfaces are respectively pulled.
The central part could be opened and it could be made into a bag shape.

Test Example 2 Fried Yuba-style fried konjac obtained in Example 2 and commercially available fried fried konjac (Comparative Example 3) were added to soy sauce and mirin, which are commonly used in simmered dishes, but boiled in soup, The texture and flavor were evaluated by allowing five panelists to eat.

As a result, the fried konjak flavored with fried oil of Example 2 has the flavor of yuba and also the texture and flavor of konjac, with a new texture and flavor that has never existed before. I got an evaluation that there is. On the other hand, the fried food of Comparative Example 3 was evaluated as having a monotonous texture and flavor peculiar to fried food.

Example 3 10 g of soybean was immersed in water overnight, and water was added to make 100 g,
After mashing with a mixer, the mixture was heated to 100 ° C., filtered, and then sterilized at 120 ° C. for 15 minutes to prepare a soymilk medium.
Next, in this soymilk medium, Bacillus coagulans 304
Inoculate the strain (FERM BP-4993), incubate at 55 ℃ for 16 hours,
A culture solution of Bacillus coagulans 304 strain was obtained.

1 part by weight of konjac flour and 50 parts by weight of soy milk having a solid content of 12% by weight were mixed and stirred, and then the culture solution of the Bacillus coagulans 304 strain obtained in the above Production Example.
28 parts by weight was added, and the mixture was allowed to act at room temperature of 20 ° C. for 100 minutes to obtain a mixture of partially decomposed glucomannan and soymilk.

Next, 5 parts by weight of 0.15% by weight of lime water was added to this mixture, which was then put in a cylindrical bag made of polyethylene film similar to that in Example 1 and sealed, and in hot water at 80 ° C.
Boiled for 30 minutes.

After that, it was taken out from the tubular bag and kept at 120 ° C.
The oil was fried for 3 minutes and further fried at 170 ° C. for 10 seconds to obtain a deep-fried-style yuba-flavored konjac.

When the fried konjac, which had the fried fried tofu flavor, was boiled and eaten with a dashi soup containing mirin and soy sauce, it had the flavor of fried konjac with the fried konjac, which had the fried tofu flavor of Example 1. In addition, it had a new texture and flavor, and it was more soaked in soup stock than in Example 1, soft, and crisp.

[0067]

As described above, according to the present invention,
Konjac flour and / or partially decomposed glucomannan,
Add alkali to the mixture with soymilk, shape it into a predetermined shape, and then add oil to make the konjac dough to have a uniform mixture of soymilk. Can produce the following foods.

Claims (6)

[Claims] 1. A method for producing a yuba-flavored fried konjac, which comprises adding an alkali to a mixture of konjac flour and / or partially decomposed glucomannan and soy milk, and shaping the mixture into a predetermined shape to make an oil syrup. 2. The method for producing fried konjac having a yuba flavor according to claim 1, wherein the mixture is heated with stirring to be in a semi-gelled state, then shaped into a predetermined shape, and fried. 3. The mixture is placed in a molded container and heated,
The method for producing fried konjac having a yuba flavor according to claim 1, wherein after the semi-gelled state, it is taken out from the molding container and oiled. 4. The method for producing fried konjac having a yuba flavor according to claim 2, wherein the heating is performed at 40 to 85 ° C. for 10 to 60 minutes. 5. The oil boiled at 1 to 30 at 120 to 180 ° C.
The method for producing a yuba-flavored fried konjac according to any one of claims 1 to 4, which is carried out for minutes. 6. A thickness of 3 after being taken out from the molding container.
The method for producing fried konjac having a yuba flavor according to claim 3, which is sliced into ~ 5 mm and oiled.