JPS59146560A - Porous glucomannan giving meat-like elasticity to food - Google Patents

Abstract

PURPOSE:To impart a meat-like elasticity to a paste product of cattle, poultry or fish meat, by mixing the paste product with granular porous glucomannan obtained by freezing a foamed KONJAK (paste made from the starch of the devil's tongue) containing a large number of microscopic bubbles in the tissue completely at low temperature, thereby converting the KONJAK to a spongy state. CONSTITUTION:A foamed KONJAK containing a large number of microscopic bubbles in the tissue is frozen completely at -5--15 deg.C, and thawed to obtain a porous KONJAK having spongy texture. A porous glucomannan is prepared by crushing the porous KONJAK followed by the removal of the harshness and dehydration. A pasty mixture of fish meal, starch, etc. is adsorbed to or kneaded with dried porous glucomannan, and the product is granulated and dried to obtain composite porous glucomannan. The granular porous glucomannan or the composite porous glucomannan is added as a palatability-improving material to a paste product prepared mainly from cattle, poultry or fish meat, e.g. sausage, press ham of cattle meat, etc. The palatability of the meats can be controlled by this method without increasing the calorific value of the food.

Description

[Detailed Description of the Invention] This invention is a food material that can be mixed into paste products such as livestock poultry and fish meat, processed foods, etc., to reinforce the elastic texture of livestock meat, and can be used as a new food material for feeding. , regarding porous glucomannan.

BACKGROUND ART Traditionally, as processed foods made from ground meat, there have been commercially available products such as presnomu, sausages, nomburg 1, meatballs, meatloaf, meat pies, shumai, dumplings, spring rolls, and Nikuman.

Such commercially available products contain starch, vegetable tannin, and marine proteins for the purpose of increasing weight, strengthening binding, and strengthening tanno-kuri. However, if too many of these auxiliary ingredients are added in order to reduce product costs, there is a risk that the elastic texture characteristic of meat may be impaired. In addition, fish meat sage products are commercially available that use minced fish meat as the main ingredient and vegetable tanno-kuri as a side ingredient. This product was invented in an era when whales and tuna were abundantly caught, and its consumption increased significantly after the war with the spread of eating meat.

Currently, due to a lack of raw materials, the main ingredients are cod, Atka mackerel, etc. Although much research has been done in terms of taste and aroma, it is hard to find a product with a texture worthy of its name.

This is made using kamaboko and gnome sausage branches (); 1 recipe/1. Uniform country/Germany/j'! f (The texture of the upper part is different from the original one, depending on the situation, some Westerners have a preference for meat eating.)
h14) is ad1. , as a sign, te Fj momme,! The American government has adopted a policy of suppressing the consumption of meat with a lot of meat and reducing the consumption of fish and beef protein. , So to speak, the ancient ``I encourage a diet close to small meals. Nowadays, Japanese people's ≦ 1 mm average 1 j food is Ll, 1 ~ '1゛-' top class (・, -. This is still alive and well now) From the 70's to the 70's, from childhood to 70's -11f, jlJl to the prime of life, the old [l -81r -q], especially carnivorous. In the era of popularization, one box of so, + shi is included in the meal.
It is said that today's middle-aged and younger people revere small fish such as fish, fish, and small fish such as saury. l East - Ki t - t
, like 1゜ζ-, which is in the form of 2 pages, and the polyfL'rekuru of the present invention: y
By combining -, -;・-None-, ゛, ), and [C, it is possible to provide inexpensive, high-quality, low-calorie foods.

The raw materials for porous Glu TU manpun are z, 17:: Gupai, Kos, which is the L component of yak yam.
3. It absorbs a lot of water and 2.
When we add Anoshi Kali, there is a 10' yak which hardens 1 grass, and by applying Kofu 1, 2 J:l::-yak is created. The origin of the idea of the present invention is this Nihun: When yak freezes, it degenerates into fibrous subo2 -/, and +if
l always l:l:] 菟E FIl, l no longer becomes - deshito, nu Nowadays, it almost no longer becomes 111!7,
It's a dried food called Frozen Ichiko/I-1ri or 6-U'C. It's because it's boiled in water, but it's accepted by the current generation as a food masonry with only 11 qualities. I was wondering if there was a way to use this 2-9 yak, and while I was doing it, I was able to transform the porous holes in the frozen concrete and the flesh-like bullets with the force Lfi L into the food. Elasticity jJ [1 gill *
1″, which is optimal as t′+i+′+A″+4:,
Tokakatsu / 4-1, this invention applies the properties of freezing 1, nya, and 2 to create the texture of kneaded products, etc.
The aim is to provide porous curcomannan for food products and products to eliminate the drawbacks of conventional food products. The structure of 2 jl:] will be explained from 1 to 4 with reference to page 4.The 1st I21 is used for food 61'4 building l-7. , on the 4'1 side of the porous gluco-nonane (1), the crystal traces of F1 become limbs (2), and inside there are 'ν+ii (3)
2.1) Because it is formed, the surrounding tamper 7
i! Incorporates 14p'-1 (4) such as J and Tenbun substance] - Absorbs 2, and creates a structure that makes it easy to form viscous 1. /) Ru,.

(Figure 1 is a cross-sectional view of phase grains, but Ip, flake, thread, jtfl-γ, f [quality Kutsutko-ζ, 2, and Kang are only the outer shape (・)!?! Figure 2 is an enlarged cross-sectional view of a multi-h porous gluco-comannan. -ノ(1) and complex 4- such as member baro't'+- and ichiran fin' quality.
51 o (Dou (6) and only one N+ and 15-),
Powdered or paste-like compound glue 1 (6) has entered and adhered to the limbs (2) and cavities (3) and is stuck to them (5); 2. (This second +゛'a = also 1Jlp, 1-position composite porous curconnan is 11) is the same) Ll, i, 9 JL Explain the crushing method of quality glucomannan -し、：で、と、（）I、OOQCC(Put the water on the fire and it becomes a lukewarm mixture/Here, 307-'s Konni ~l M $'l a little
．． - r Tsukaki” - Zenakara 7 ill, 7 D ~ 80゛C
Turn off the heat, stir until it becomes a hard paste, and leave it for 70 to 50 minutes.
[] Once mixed well, add another 100cc of lukewarm water/shield.
:! 10 times, 1 hour, 1 hour, 1 hour, 1 hour, use the toilet bowl to absorb as much air as possible] 11 increase, 1 ze, 5 , leave for 10 minutes - J-Z
),, ...) 1-2 Pour slaked lime (1 to 2), boil plenty of boiling water, and gently pour in the lime while scooping it with your mouth and let it sit for 10 to 20 minutes. When boiled, air bubbles expand due to the hp +... of konnyaku. (
Also, push the hot water IC from the Q-E nozzle 17. 1-, Thread string] Make the konjac and cut it to the appropriate length 1-.

2) Freeze the container, sealed with a plastic bag, for 10 to 20 hours in a freezer at -5°C - = -15'C. Due to the foaming effect of the foaming process and the baking soda, as well as the ice and condensation caused by this freezing, the konnyaku becomes porous and denatured into a fine-grained sponge.

(e) Cut the two pieces into 2 tynb-sized pieces, mix them with 2 to 6 times the amount of water, and use a mixer (high speed rotating blade) for several tens of seconds to crush them into breadcrumbs the size of soybean or rice grains. (or slice it into thin pieces) f) The porous glucomannan of the present invention is obtained by straining the pulp through a colander, thoroughly removing the scum with a tap of hot water, and dehydrating it by placing it in a cloth bag.

Although it can be used in this state (raw, moist and elastic) as a food product, it is dried and used as a product.

The manufacturing method for composite porous glucomannan involves adding soybean protein powder, fish powder, milk powder, gelatin powder,
Add starch, etc. to it and dry it. Alternatively, a composite porous glucomannan is obtained by making these composite materials into a paste and adsorbing them onto dry porous glucomannan, or by kneading them into granules and drying them.

The uses of the present invention are as follows.

(Hereinafter, porous glucomannan will be referred to as "single type", and composite string and porous glucomannan will be referred to as "complex type"). , granular single type or composite type are mixed to form a texture reinforcing material. Sausage, hamburger, Mee 1-ball, Fish ball, Mee 1-loaf, meat pie, Shumai, Gyoza, spring rolls, Nikuman, etc.

(Note) The flaky single type or composite type is referred to as "livestock pressed ham,"
It is kneaded into fish meat ham to serve as a texture enhancer.'' ``It is processed with seasonings, coated with protein or starch batter, and fried or baked to make fiber-filled sis snacks.''

``If you fry a single piece in oil and rehydrate it in hot water to remove the oil,
It can be used as a substitute for salan whale and can be used as a separate ingredient in vinegared dishes, side dishes, salads, etc. C)' String-like or granular form (single form, composite form) can be mixed with corned beef to make low-calorie corned beef.' The single type has a chewy texture similar to that of a jellyfish.

It can be combined with sea urchin and other ingredients to make delicacies such as sea urchin, cod roe, and kazunoko, as well as Chinese krake-style and Japanese-style side dishes.'' 2) Create new textures by kneading individual or composite types of each shape. Make mochi kamaboks.

e) As a base material for the premix, Beefex, Balk extract, Chicken extract, Seafood extract,
Seasoned with various flavors such as grains, vegetable extracts, and spices, and seasoned with spices, J valley-shaped single or composite types can be mixed with other ingredients to create products suitable for each purpose. You can make various fumix.

a) Premix for red fish The main ingredient is ground meat such as sardines, saury, colander, bonito, tuna, etc., with the addition of nfu flavor, borque flavor, spices, and other ingredients.Bread crumbs. , □Dried onion grains,
The selected ingredients are mixed in a specific proportion and made into a product. This is absorbed with milk, egg liquid, etc., mixed with surimi, molded, heated, and cooked to create a deliciously chewy fillet.1. Fiso 7 balls, fish patties, etc. are available. -Certain bottom...: In the same way, buoys, 5 stomachs, and reflexes for each food.

,'-1,',,,1゜b) For white fish ° Remi,, If 2 White fish: 7. ．． , Su:, Shimi Eating, elastic texture material and 11 □ 1. 5 Shi::1. ,,...

C) Tofu, egg paste, ``':'';''; Mixed with main ingredients such as ground tofu and chicken eggs to create a new,
Making ingredients such as oden - 1□ d) For ground meat dishes, Remick... Use ground meat...
$, :l'4i seven. □Mixed as a reinforcement and bulking agent, 1 vinegar for making minced meat dishes.
do.・ □Kakaku □ - 11 As an effect of the present invention, - 1) Porous glucomannan that has absorbed meat extract is a food material that can replace meat, and the texture of meat can be freely adjusted with a helpless mouthfeel. can.

口) Conclusion 1 (↓, Since livestock meat can be used effectively, the cost of food can be reduced 1,...) Low strength [J-Lee is a food containing dietary fiber, which helps prevent obesity and adult diseases. 2) New low-fat protein foods containing dietary fiber can be made using minced seafood, soy protein (tofu), etc.
It is also suitable as a food for elderly people.7) Many konnyaku producing regions are in cold regions, and Jinai Sangyo is an energy-saving industry that takes advantage of winter labor and cold temperatures.

1-, Con2 11. 4121. g, konnyaku manufacturing industry,
It has the potential to breathe new life into and energize the flour milling industry, livestock processing industry, fisheries industry, and other food manufacturing industries. Developed countries have adopted policies to reduce the consumption of livestock meat, and developing countries are processing unused marine resources (for example, the anchovy fish in the Haheru Republic) into protein foods. Efforts are being made to raise the nutritional standards of the nation, but the definitive technology for bees has not yet been developed.

The present invention provides a variety of high-quality foods that consumers are now demanding.
4, which can have a wide impact on the food industry, which is responsible for the health of our people, and can contribute to solving the health problems of developed countries and the food problems of developing countries. I say this with certainty.

[Brief explanation of the drawing]

Figure 1 is an enlarged cross-sectional view of granular porous glucomannan kneaded into food. Figure 2121 is an enlarged cross-sectional view of granular composite porous glucomannan (1)...Porous glucomannan (2)... ·limbs
(3)...Cavity (4)...Main material (5)...
Composite Porous Glucomannan (6)... Composite Sectional Patent Applicant Toshi Kobata Proceedings Amendment'] Special ¥ + Director General Barr 1 Display of Case Patent Tax l! HB: Japanese color δa. l'lZ
``δ No. 1-Relationship with the Nagisa Incident>Nan 6 Supplement ``1-Relationship with the Nagisa Incident Attached@+Rokyosada & 5 Number of inventions whose power is increased by amendment 2, Claims Pulcomman T-n . is a violation of the scope of claim 0 described in the first section of the patent claim.

Claims (1)

[Scope of Claims] A1≠See4≦Porous modified konnyaku granules, granular porous gluconan. 2 ≠Sajishi≦Porously modified Konjac-kai Boi-keiban, a flaky porous glucomannan according to claim 1. 3. The string-like porous glucomannan according to claim 1, wherein the porous konnyaku modified to have a four-eye structure is string-like. 4. Tayu Hata≠The composite porous glucomannan according to claim 1, 2, or 6, which is a composite of porous denatured konnyaku and other food materials.