JPH11113507A - Frozen devil's-tongue and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a frozen devil's-tongue, having a smooth texture and springiness before thawing even after the thawing and excellent in keeping quality by adding an oligosaccharide and polysaccharides to a devil's tongue flour, preparing a devil's-tongue paste and then freezing the resultant devil's- tongue paste. SOLUTION: This frozen devil's-tongue is produced by mixing (B) 0.005-1.0 pt.wt., preferably 0.1-0.5 pt.wt. oligosaccharide and (C) 0.005-1.5 pts.wt. polysaccharides or preferably 0.01-0.06 pt.wt. gums when the polysaccharides are the gums, preferably 0.1-1.0 pt.wt. starch when the polysaccharides are the starch and 0.005-1.5 pts.wt. polysaccharides as a whole when the polysaccharides are the mixture of the gums with the starch thereof with (A) 1 pt.wt. devil's-tongue flour, preparing a devil's-tongue paste and freezing the resultant devil's-tongue paste.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen konjac that can maintain its quality for a long period of time without causing deterioration in texture during freezing and thawing, and a method for producing the same.

[0002]

2. Description of the Related Art Konjac, which has been transmitted to Japan for a long time, is prepared by adding water to konjac powder obtained from konjac balls, mixing the mixture sufficiently, leaving it to stand for a while to swell the konjac powder, and then squeezing lye. Is a food made by adding and coagulating. Recently, konjac has been reviewed as an excellent health food, focusing on its low caloric content and high dietary fiber content. In addition, such ingredients as "Oden", "Dengaku", "Sashimi Konjac" and "Shirataki" are indispensable as ingredients for Japanese food.

[0003] However, konjac has a high water content, and thus has poor storage stability and does not last long. Attempts have been made to maintain the manufacturing process as sterile as possible to increase the shelf life even slightly, but this is not an essential solution. Also, the use of synthetic preservatives to improve the storage stability of konjac is currently prohibited.

[0004] Conventionally, there is a so-called "frozen konjac" or "frozen konjac" in which konjac is frozen and then dried in order to improve the storage stability. Because the tissue is sponge, even if it is reconstituted with water, it will have a different texture than the original konjac, and it will be another new food. Therefore, when konjac having a high water content is directly frozen, a smooth texture before freezing can no longer be obtained even when thawed.

[0005] In order to improve the storage stability of konjac, frozen konjac has been developed. For example, Japanese Patent Publication No. 3-63341 discloses that alginic acid or a salt thereof is added to konjac powder in an amount of 50 to 20.
There is disclosed a method for producing konjac having freezing resistance, which comprises treating a molded konjac with a coagulating solution containing a divalent or trivalent metal salt by adding 0% by weight. However, this method has a drawback that the hardness of the alginic acid gel is different from the hardness of konjac and has a slightly harder texture, which is not yet sufficient.

[0006]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a frozen konjac which has a smooth texture and elasticity before freezing even after being frozen and thawed, and which has excellent preservability and a method for producing the same. That is.

[0007]

The object of the present invention is to provide a mixture comprising 0.005 to 1.0 parts by weight of oligosaccharide and 0.005 to 1.5 parts by weight of polysaccharide per 1 part by weight of konjac flour. It is solved by producing konjac.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The frozen konjac of the present invention is a mixture of 0.005 to 1.0 parts by weight of oligosaccharide and 0.005 to 1.5 parts by weight of polysaccharide per 1 part by weight of konjac powder. Is added to water, gelatinized, konjac is prepared by a conventional method, and the konjac is frozen.

[0009] As described above, the frozen konjac of the present invention contains a predetermined amount of oligosaccharide and polysaccharide in konjac.
The freeze-denaturation of the konjac gel during freezing and thawing is effectively prevented, and when thawed, the konjac gel is restored to konjac having a smooth texture equivalent to that before freezing.

[0010] Oligosaccharides that can be used in the present invention include, for example, fructooligosaccharides, galactooligosaccharides, cellooligosaccharides, xylooligosaccharides, isomaltooligosaccharides, raffinose, stachyose, oligosaccharide alcohols and the like. These oligosaccharides are used in an amount of 0.005 to 1 part by weight of konjac flour.
To 1.0 part by weight, preferably 0.1 to 0.5 part by weight. If the amount of the oligosaccharide is less than 0.005 parts by weight, the effect of preventing the konjac gel from freezing and denaturing becomes insufficient. On the other hand, if the added amount of the oligosaccharide exceeds 1.0 part by weight,
Since the sweetness of the oligosaccharide affects the taste of konjac, it is not preferable.

The polysaccharides usable in the present invention include gums such as locust bean gum, curdlan, xanthan gum, gum arabic, carrageenan, guar gum, duran gum, tamarind gum, potato starch, corn starch, waxy starch, Starches such as shiratama flour, new flour, wheat starch and sweet potato starch are included. These polysaccharides also have the effect of preventing freezing and denaturation of konjac gel, and when used in combination with the oligosaccharide, exhibit a more excellent effect of preventing freezing and denaturation than when each is used alone. Addition of a polysaccharide is extremely preferable because the water-releasing action of konjac at the time of thawing is reduced, and the texture of konjac before freezing approaches as much as possible.

When gum is used as the polysaccharide, the amount of the gum is generally 0.0 to 1 part by weight of konjac flour.
05 to 1.5 parts by weight, preferably 0.01 to 0.06
It is within the range of parts by weight. When starch is used as the polysaccharide, the amount added is, for example, 0.01 to 1.5 parts by weight, preferably 0.1 to 1.5 parts by weight, based on 1 part by weight of konjac flour.
It is within the range of 1.0 part by weight. The gum and starch can be used alone or in combination of two or more. When used as a mixture, the total amount of polysaccharides must be 0.005 parts by weight or more.
If the amount is less than 0.005 parts by weight, the effect of preventing freezing and denaturation of the konjac gel may be insufficient, or the effect of improving the texture after restoration may be insufficient. On the other hand, if the amount of polysaccharide added exceeds 1.5 parts by weight, the viscosity becomes too high, so that not only the coagulability of konnyaku deteriorates, but also the taste becomes poor.

When preparing konjac, the oligosaccharides and polysaccharides are weighed in predetermined amounts, dissolved in water, and konjac powder (0.01 to 0.1 parts by weight per 1 part by weight of water) is added to this aqueous solution. ) Is added with stirring or directly mixed with konjac flour (0.01 to 0.1 part by weight with respect to 1 part by weight of water), and then added to water with stirring and mixed. At this time, water at normal temperature or warm water (for example, 40 to 60 ° C.) is used. Leave at room temperature or at 40-50 ° C for 10 minutes-5 hours until the konjac flour swells uniformly. In addition, a predetermined amount of oligosaccharide is weighed and dissolved in water, and konjac powder (0.01 to 0.1 parts by weight per 1 part by weight of water) is added to this aqueous solution.
Is added while stirring, a solution obtained by dissolving a predetermined amount of the polysaccharide in water is added, and the mixture is allowed to stand at room temperature or at 40 to 50 ° C. for 10 minutes to 5 hours until the konjac powder swells uniformly. Further, a known coagulant such as calcium hydroxide or sodium carbonate is added to the konjac paste and coagulated to obtain konjac. The shape of the konjac is not particularly limited. As in the conventional case, any shape such as a spherical shape, a plate shape, a randomly cut shape, a small spherical shape, and a thread shape can be adopted. The method for producing konjac itself is well known to those skilled in the art, and will not be described in further detail since it is considered unnecessary.

Next, the konjac is frozen by conventional means. The freezing temperature is generally in the range from -10C to -100C, preferably from -35C to -70C. Rapid freezing prevents freeze denaturation and gives the frozen konjac of the present invention having excellent quality.

When the frozen konjac of the present invention is stored frozen,
It is preferable to store at a temperature in the range of 18C to -30C. If the storage temperature is lower than −18 ° C., disadvantages such as deterioration of quality such as growth of ice crystals occur, which is not preferable.
If the storage temperature is higher than −30 ° C., a special refrigerator is required, which is uneconomical.

The method for thawing the frozen konjac of the present invention is not particularly limited. It may be thawed gradually in a refrigerator or at room temperature. Alternatively, it can be thawed by immersion in water at room temperature.

[0017]

The present invention will be described in more detail with reference to the following examples.

Example 1 To 1 kg of water, 12 g of xylo-oligosaccharide and 20 g of α-waxy corn starch were added, mixed and dissolved. 35 g of konjac powder was added and mixed, and the mixture was allowed to stand for 3 hours until the konjac powder uniformly swelled. did. Then, the mixture is stirred for 10 minutes to prepare a uniform konjac paste, 100 g of 1.5% aqueous solution of calcium hydroxide is added as a coagulant, mixed with stirring for 2 minutes, filled in a mold, and left for 2 hours to form. Then, the mixture was heated and solidified in hot water at 85 ° C. for 45 minutes. After cooling, freeze at -80 ° C, -2
Stored at 0 ° C. for 90 days. After that, the konjac was thawed at room temperature and reconstituted to obtain konjac having a texture equivalent to that before freezing and having appropriate texture.

Example 2 To 1 kg of water, 15 g of a mixture of raffinose and stachyose and 2 g of xanthan gum were added to 100 g of water and dissolved, and then 40 g of konjac powder was added and mixed. In addition, the mixture was thoroughly mixed and allowed to stand for 3 hours until the konjac flour was uniformly swollen. Then, stir for 10 minutes to prepare a uniform konjac paste,
120% aqueous 1.5% calcium hydroxide solution as a coagulant
g was added, stirred and mixed for 2 minutes, filled in a mold, left standing for 2 hours to form, and then solidified by heating in hot water of 85 ° C. for 45 minutes. After cooling, it was frozen at -80 ° C and stored at -20 ° C for 90 days. After thawing at room temperature and restoring,
A konjac with a texture equivalent to that before freezing and having a proper hardness was obtained.

Comparative Example 1 Oligosaccharide alcohol (reduced water syrup) per 1 kg of water
15 g of konjac flour was added and dissolved, and 35 g of konjac flour was added with stirring to prepare frozen konjac in the same manner as in Example 1. This-
Stored at 40 ° C. for 60 days. Thereafter, when the tissue was thawed at room temperature, a part of the tissue was fiberized and had a hard texture.

The physical properties of the konjac obtained in Examples 1 and 2 and Comparative Example 1 before freezing and after thawing were measured. Using a rheometer as a measuring device, the compressive stress and the breaking strength were measured. Measurement sample is 40mm x 50
mm and a thickness of 25 mm were used. As an adapter for measurement, a flat type (diameter 10 m) was used for the compression test.
m) For the breaking test, a spherical shape (diameter 7 mm) was used. The table speed was 2 cm / min, the chart speed was 10 cm / min, and the load was 2 kg. The results of the compression test are shown in Table 1 below, and the results of the break test are shown in Table 2 below.

[0022]

[Table 1]

[0023]

[Table 2]

As is clear from the above results, Example 1
In the sample of Example 2 and the sample of Comparative Example 1, the hardness increased after freezing and thawing, whereas the sample of Comparative Example 1 did not show a large difference in both the compressive stress and the breaking strength. Both values have changed significantly.

[0025]

As described above, in the frozen konjac of the present invention, since a predetermined amount of oligosaccharide and polysaccharide are added to konjac, freezing and denaturation of the konjac gel during freezing are effectively prevented, Upon thawing, konjac having the same elasticity and smooth texture as before freezing is obtained. Therefore, according to the present invention, konjac, which was conventionally difficult to freeze, can now be frozen. Thereby, it can be stored for a long period of time, and can be thawed at any time as desired and eaten as konjac as it is, or can be used as a material for Japanese cuisine. Further, the present invention can be applied to a menu of Japanese food, which has been difficult to develop with prepared frozen foods.

Claims (6)

[Claims] 1. Oligosaccharide is added to 1 part by weight of konjac flour.
Frozen konjac prepared from a mixture of 005 to 1.0 parts by weight and 0.005 to 1.5 parts by weight of polysaccharide. 2. Fructooligosaccharide, galactooligosaccharide,
Cellooligosaccharides, xylooligosaccharides, isomaltooligosaccharides,
At least one oligosaccharide selected from the group consisting of raffinose, stachyose and oligosaccharide alcohols, and locust bean gum, curdlan, xanthan gum,
2. A composition comprising at least one polysaccharide selected from the group consisting of gum arabic, carrageenan, guar gum, juran gum, tamarind gum, potato starch, corn starch, waxy starch, shiratama flour, shoshin flour, wheat starch and sweet potato starch. Frozen konjac. 3. The frozen konjac according to claim 1, wherein 0.1 to 0.5 part by weight of oligosaccharide and 0.1 to 1.0 part by weight of polysaccharide are blended with respect to 1 part by weight of konjac powder. 4. An amount of oligosaccharides of 0. 1 part by weight of konjac powder.
A method for producing frozen konjac, comprising preparing konjac from a mixture of 005 to 1.0 part by weight and 0.005 to 1.5 parts by weight of polysaccharide by a conventional method, and freezing the konjac. 5. Fructooligosaccharide, galactooligosaccharide,
Cellooligosaccharides, xylooligosaccharides, isomaltooligosaccharides,
At least one oligosaccharide selected from the group consisting of raffinose, stachyose and oligosaccharide alcohols, and locust bean gum, curdlan, xanthan gum,
5. The method according to claim 4, wherein at least one polysaccharide selected from the group consisting of gum arabic, carrageenan, guar gum, juran gum, tamarind gum, potato starch, corn starch, waxy starch, shiratama flour, shoshin flour, wheat starch and sweet potato starch is used. the method of. 6. The method according to claim 4, wherein 0.1 to 0.5 part by weight of oligosaccharide and 0.1 to 1.0 part by weight of polysaccharide are used per 1 part by weight of konjac flour.