JPH09248141A - Production of frozen and thawed product prepared from konnyaku powder or purified glucomannan gel or production of processed food product using konnyaku prepared by drying or half-drying the product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To promote the health maintenance by providing processed food products containing readily eatable glucomannan which is prepared from KONNYAKU by freezing and thawing KONNYAKU powder or a gel product of purified glucomannan or by mixing dried or half-dried KONNYAKU with other processed food material or through other processes. SOLUTION: The powder product from KONNYAKU bulbs or purified glucomannan is combined with water in an amount of 5 to 350-time weight of the mannan to form a sol substance. Then, an alkaline coagulating agent is added to the sol substance in an amount of 1/320-1/8 of the mannan to prepare a gelled product. The gelled product is frozen and thawed to give a KONNYAKU product. This product is mixed with other food materials by means of a variety of food production machine to give a palatable processed food product containing glucomannan as a major component of KONNYAKU (devil tongue).

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a sol-ized substance consisting of konjak flour or purified glucomannan and water,
Alkaline coagulant, or other coagulant, konjak thawed after freezing the gelled substance obtained by adding,
Or, purified glucomannan, or frozen konjak or purified glucomannan, dried or semi-dried, and other processed food materials, stirring, mixing, kneading, impregnating, dissolving, heating The present invention relates to a method for producing a processed food containing glucomannan, which is a main component of konjak, obtained by cooling, freezing, pressurizing, etc.

[0002]

2. Description of the Related Art In recent years, obesity due to excessive intake of calories and other diseases have become a problem in developed countries. Therefore, there are almost no calories, and glucomannan, which is the main component of konjac, wraps the ingested sugar in the body,
Therefore, various foods containing konjak or purified glucomannan have been devised for the prevention of diabetes. As a conventional method, when roughly classified, as a first method, a sol-ized substance obtained by adding water to a konjak powder containing glucomannan as a main component and expanding the konjak powder is
After 3 hours, use the gelling substance obtained by adding the alkaline coagulant or other coagulating substance as it is, or leave it for 30 to 40 minutes and then in hot water at 70 to 80 ° C for 15 hours. A method of obtaining a processed food containing glucomannan by boiled for about 1 minute and then commercially available as edible konjak, mixed with other food materials, or by other methods.
As a second method, which is roughly classified, a method of obtaining a processed food containing glucomannan by mixing konjak flour or a solified substance consisting of purified glucomannan and water with another food material, or by another method. In the first method, when roughly classified, the pH is adjusted with a weakly acidic substance, the konjac sol-ized substance and the coagulant are simultaneously mixed into the processed food, and the sol is gelled by the heat during cooking. The glucomannan as a main component is coated with a hydrophobic substance to be microencapsulated, and after being coagulated with a coagulant, the coating is melted by heating to neutralize the glucomannan, as a substitute for the alkaline coagulant, Techniques such as gelation using agar and other coagulation substances are known.

[0003]

In the prior art, no matter whether a solized substance or a gelled substance is used, it is too soft and does not have a chewy texture. The gelling substance had drawbacks such as difficulty in soaking in the taste, but in the present invention, once the gelling substance is frozen, it becomes crunchy, has a chewy texture, and the taste is easily soaked in, etc. Has been improved,
Depending on the type of processed food, the texture changes significantly.

[0004]

Means for Solving the Problems As a solution to the above-mentioned problems, the inventors have proposed a gelling substance obtained by adding a coagulating substance to a konjak powder or a solified substance consisting of purified glucomannan and water. Once frozen, thawed, mixed with other food materials, and processed foods manufactured by other methods, depending on the type of processed foods, a significant improvement in texture can be obtained. Successful.

The konjak flour used in the above-mentioned processed foods is konjak potato refined or coarse flour, or purified glucomannan, and the sol-ized substance is typically konjac flour or purified glucomannan in weight. A 25-fold ratio of hot water or water is added, and the mixture is stirred until the powder does not precipitate and left for 2 to 24 hours to become a sol-ized substance. Further, water in which 2.56 times the amount of calcium hydroxide is added to 2.5 times the weight of water is added to the solified substance to obtain a gelled substance. The above method is a method for obtaining a standard gelling substance, but in the present invention, the gelling substance is once frozen and then thawed, mixed with other processed food materials, depending on other methods, Produce processed foods. The time to freeze
Good results were obtained within 24 months to 1 month.

The above is a standard method for obtaining a thawed product after freezing konjak flour or a gelling substance of purified glucomannan. However, hot water or water added depending on the type of processed food. Change the amount and amount of coagulant added. The inventors of the present invention added hot water or water in a weight ratio of 5 to 350 times, and added an alkaline coagulant in a weight ratio of
Various processed foods were produced as trials by changing the time for freezing the gelled substance from 1/320 to 1/8 and from 24 hours to 3 months. Stirring, mixing, kneading, impregnation, dissolution, heating of the frozen material of gelled substance and other processed food materials
For cooling, freezing, pressurizing, etc., use a food processor, mixer, silent cutter, kneader, oven, pressure cooker, etc., and give good results especially for processed foods as shown in the examples. Obtained.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described based on Examples. Although the amount of processed foods prototyped in the examples is small, the amount of food materials used in the prototypes is increased, and a production machine according to the production volume is used to produce a commercial-scale production volume by the same process as the prototypes. Can be manufactured. Products manufactured by commercial-scale production are filled in plastic films or plastic containers, or sealed and packaged as room temperature, refrigerated, frozen, or as a product, or sealed in plastic films,
Alternatively, after being sealed in bottles and cans, commercial sterilization is performed in a high-pressure kettle by a high temperature sterilization method, and commercial distribution and sale is possible as a retort product. Incidentally, the konjak used in the trial production in the examples described below, which had been subjected to the frozen treatment of the konjak gelling substance, was 2.
The konjak obtained by adding 26.5 times the calcium hydroxide of konjak flour to 5 times the amount of water and thawing the gelled material after thawing was used. In Example 8, the shark fin-flavored soup and the swallow's nest-flavored soup, using konjak with a reduced amount of calcium hydroxide added to the konjak gelling substance, to approximate the shark fin, Further, in the konjak 100% noodles obtained by freezing the konjac gelling substance of Example 12, and in the jellyfish pseudo jellyfish as a ingredient in the food material of Example 13, the amount of calcium hydroxide was increased. In noodles,
The cold noodles and, in the pseudo jellyfish, were devised so that they are similar to real jellyfish.

[0008]

Example 1 Product name Pork hamburger, beef hamburger, chicken hamburger As the first step, konjak (1.5 kg) obtained by freezing and then thawing the gelling substance of konjak was used for 1 mm to 3 mm in a food processor. Cut to size. As the second step, soy sauce ... 180 g, pepper ... 6 g, potato starch ... 160 g,
Stir, mix and mix. As the third step, the product obtained in the first step, the mixture obtained in the second step, ground pork ...
2kg, chopped onion ... 350g,
Each was mixed so that it did not become too fine, and the mixed product was shaped into a hamburger mold to obtain a pork hamburger. The beef hamburger / chicken hamburger was obtained by replacing the ground pork of the above food material with ground beef / ground chicken.

[0009]

[Example 2] Product name Pork Shumai / Chicken Shumai As the first step, 1 kg of konjac ...
It cuts to the size of about m to 3 mm. In the second step, sesame oil 25g, salt 11g,
Mustard: 5 g, pepper: 3.2 g,
Stir and mix 5.5 g of grated garlic ..
I do. As a third step, the product obtained in the first step, the mixture obtained in the second step, chopped onion ... 35
0g, ground pork ... 1.35kg are mixed together to make pork shumai ingredients, according to the method of the old knowledge,
Got pork Shumai. Chicken minced meat was obtained by replacing the ground pork of the above food material with the ground chicken.

[0010]

Example 3 Product name Pork Gyoza Chicken Gyoza As the first step, 1 kg of konjak (1.8 kg) obtained by freezing and then thawing the gelling substance of konjak
It cuts to the size of about m to 3 mm. As the second step, soy sauce: 260 g, sesame oil: 130
g, sake ... 110 g, grated ginger ...
50g, salt ... 11g, white sugar ... 11
Stir, mix and mix g. As the third step, the product obtained in the first step, the mixture obtained in the second step, ground pork ...
.... 1kg, chopped onions ... 750
g, chopped cabbage (1.5 kg), chopped chive (250 g) were mixed to prepare pork gyoza, and pork gyoza was obtained according to the method known in the art.

[0011]

Example 4 Product name Pork sausage / chicken sausage As the first step, 1 kg of konjac ...
Cut into ~ 3 mm size grains. As a second step,
Soy sauce: 175 g, salt: 26 g, potato starch: 105 g, nutmeg: 1 g,
Pepper: 1g, sage: 0.8g, grated garlic: 6.5g, grated onion ...
.. Stir, mix, and mix 15 g. The product made in the first step, the mixture made in the second step, ground pork ...
1.5 kg, pork back fat cut to a size of 2 mm to 5 mm ... 250 g, are mixed so that each does not become fine, and the mixed product is pork sausage according to the method of the old knowledge Got Chicken sausage was obtained by replacing minced pork in the above food material with minced chicken.

[0012]

[Example 5] Chicken nugget / pork nugget using konjak obtained by freezing the gelling substance of the product name konjak Ground minced chicken ... 1.8 kg, soy sauce ... 26
0g, potato starch ... 500g, pepper ...
Approximately 130 pieces of 8g, konjak thawed by freezing and thawing the konjak gelling substance, cut into granules with a size of about 3 mm to 6 mm, 1.2 kg, and mixed together. After shaping it into a nugget mold and dusting it with soft flour, it was fried in oil at about 165 ° C. for 8 minutes to obtain a chicken nugget. The pork nuggets were obtained by replacing the ground chicken of the above food material with the ground pork.

[0013]

[Example 6] Gratin using konjak, which is the product name konjak, and frozen konjak. As the first step, chicken broth (800 g) was put in water (5 liters), and then 85 120 minutes at around ℃,
After boiling, strain the broth. As the second step, soup stock obtained in the first step ... 3.2 kg, salad oil ...
..400 g, salt ... 16 g, pepper ...
5g, soft flour ... 350g, onion ...
1kg, mushroom slices ... 500
g, frozen konjak gelation material and then thawed konjak cut into appropriate size as gratin
····· 1.37 kg was stirred and then heated at about 80 ° C. for 15 minutes with stirring, and then heated in an oven at 200 ° C. for 15 minutes to obtain gratin.

[0014]

[Example 7] Doria using konjak obtained by freezing the gelling substance of the product name konjak As the first step, 800 g of chicken bones ... 120 minutes before and after
After boiling, strain the broth. As the second step, the soup obtained from the first step: 3.2kg, salad oil, ...
400g, salt ... 23g, pepper ... 5
g, soft flour ... 350 g, onion ... 8
00g, mushroom slices ... 350
g, is heated with stirring at around 80 ° C. for 15 minutes. As the third step, 2kg of rice, konjak that was thawed after freezing the gelling substance of konjak, was cut into pieces of the same size as rice grains.
・ 2.6kg was mixed and spread in a doria container for 20 people, then the product obtained in the second step was laid on top of it.
The doria was obtained by heating in an oven at 200 ° C. for 15 minutes.

[0015]

[Example 8] Product name Shark fin-flavored soup / Swallow nest-flavored soup As the first step, konjac flour ... 80 g,
Pour into 2 liters of water, stir until no more precipitation, then
Leave for 0 minutes. Calcium hydroxide: 1.2
5 g, was added to 200 g of water and stirred, and the mixture was added to the sol-ized substance of Konjac and stirred.
After mixing, freeze for 24 hours and then thaw. As the second step, chicken bones ... 800g, leeks ...
・ 250g, grated ginger, 50
g, put in 5 liters of water ...
After simmering for 20 minutes, strain the broth. As the third step, the soup obtained in the second step: 2.3kg, salad oil: 130g, sesame oil: 20g, salt
・ ・ ・ ・ 28g, pepper ・ ・ ・ 2g, potato starch ・ ・
... 50g, soy sauce ... 37g, sake ...
・ 12 g, konjac obtained in the first step, cut into 15 shark fins ... 1835 g, at 85 ° C for 80 minutes while supplying water so that the amount of water does not decrease , Boiled to obtain shark fin soup. In addition, the konjak obtained in the first step was cut into a shape of a swallow's nest, and a soup with a taste of a swallow's nest was obtained by the same step as the soup with a shark's fin.

[0016]

[Embodiment 9] Product name Chinese soup ingredients As the first step, chicken broth: 800 g, leeks
・ ・ ・ ・ 250g, grated ginger ・ ・ ・ 5
0g, put in 5 liters of water ...
After simmering for 120 minutes, strain the broth. As the second step, soup stock obtained in the first step: 2.3 kg, salad oil: 130 g, sesame oil: 20 g, salt: 28 g,・ ・ ・ 2g, potato starch ・ ・ ・ 50g, soy sauce ・ ・ ・ 37g, sake ...
... 12g, konjak gelling material is frozen and then thawed and cut into an easy-to-eat shape to make Chinese soup ingredients.
--- 1 kg was boiled at 85 ° C. for 50 minutes while supplying water so that the amount of water did not decrease, to obtain a Chinese soup. It should be noted that many kinds of Chinese soup can be produced using konjak which is obtained by freezing and then thawing the konjak gelling substance.

[0017]

[Example 10] Fried konjak, which is a product obtained by freezing the gelled substance of konjak, and tempura. As the first step, soy sauce 550g, sake ...
... 210 g, sesame oil ... 65 g, white sucrose ...
・ ・ ・ 15 g of konjak that was thawed after freezing the gelled substance of konjak in a stirred, mixed and mixed liquid.
.. Immerse 3 kg for 30 minutes. As a second step,
The konjak obtained by the first step, which was obtained by subjecting the konjak gelling substance to a freezing treatment, was cut into a suitable size as fried chicken, sprinkled with soft flour or potato starch, and then fried in oil at about 165 ° C., A deep-fried konjak was obtained by freezing the konjak gelling substance. Further, the above-mentioned fried chicken was subjected to freezing treatment of the konjac gelling substance according to the traditional cooking method of konjac to obtain konjac tempura.

[0018]

[Example 11] Product name cookie As the first step, 2 parts of konjak (1.66 kg) obtained by freezing and then thawing the gelled substance of konjak
Cut into grains of about 5 mm to 5 mm. As the second step, soft flour ... 1.06 kg, salt ...
・ 32g, powder sugar ・ ・ ・ 520g, egg yolk ・ ・ ・ 350g, unsalted butter ・ ・ ・ 56
Stir, mix, and mix 0 g and 300 cc of water. As the third step, the konjak obtained in the first step and the mixture obtained in the second step are stirred and kneaded so that the konjak particles are not fine, and the obtained kneaded product is in the form of a cookie, A cookie was obtained by baking at about 160 ° C. for 20 minutes. The cookie mixed with konjac obtained in the first step is
The ingredients of konjak are baked and hardened more than normal cookies, and they become hard cookie, which is chewy.

[0019]

Example 12 Product name Konjac 100% noodle water obtained by freezing a gelling substance of Konjac water 2 kg, Konjac flour 16
To the konjak sol obtained by adding 0 g of the mixture and stirring and mixing, 400 g of water to which 8.8 g of calcium hydroxide was added is added to obtain a konjak gelling substance. The above-mentioned konjak gelling substance is put into a container having a hole corresponding to the thickness of the noodles, and then pressure is applied to the konjak gelling substance in the container. Is obtained. The obtained noodle-like konjak gelling substance was frozen and then thawed to obtain konjak noodles obtained by subjecting the konjak gelling substance to a freezing treatment. The noodles obtained by the above method are more chewy than commercially available yarn konjak,
It can be used for various foods.

[0020]

[Example 13] Product name: Jellyfish pseudo jellyfish as food material Water: 2 kg, konjac flour: 80
To the konjak sol obtained by adding g, and stirring and mixing, 3.5 g of calcium hydroxide added to 200 g of water is added to obtain a konjak gelling substance. The konjac gelling substance was put in a mold in a shape similar to that of a jellyfish, frozen, and then thawed to obtain a pseudo jellyfish.
The pseudo-jellyfish obtained by the above method is useful as a food material for cooking such as Chinese food.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical indication location A23L 1/317 A23L 1/39 1/39 1/48 1/48 1/212 102A (72) Invention Employee Yoshida Hajime Maeda 7-21-13 Maeda, Teine-ku, Sapporo, Hokkaido Guru Meya Foods Industry Co., Ltd. (72) Inventor Masao Uchida 2-11-11 Fujimi, Urayasu-shi, Chiba No. 501 Takahashi Heights

Claims (2)

[Claims] 1. Konjac flour or a sol-ized substance consisting of purified glucomannan and water, an alkaline coagulant,
Alternatively, stirring, mixing, kneading, impregnation, dissolution, heating, cooling of konjak, which is obtained by adding other coagulating substances and then thawed after freezing the gelled substance, or purified glucomannan and other processed food materials -Processed food manufacturing method obtained by freezing, pressurizing, etc. 2. A konjak flour according to claim 1 or a gelling substance of purified glucomannan, which is thawed after being frozen and then semi-dried, or a dried product is used. The method for producing the processed food according to claim 1.