JPS5926260B2 - Manufacturing method for new konnyaku food - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing a new konnyaku food.

Konnyaku has been widely enjoyed as a traditional food in Japan, but in today's world of food diversification, there are factors that prevent its use in edible applications, so its consumption has not progressed and is on the decline.

In 1977, the U.S. Senate Special Committee on Nutrition Issues reported on dietary fiber (dietary crude fiber), and its importance was recognized, and it quickly came into the spotlight in developed countries. The medical field also emphasizes the need to incorporate dietary fiber into the daily diet and play an important role in regulating the balance of bioenergy metabolism.

Needless to say, the representative dietary fiber is konnyaku.

The reasons that hinder the use of konjac for food are:
It is roughly divided into three types.

(1) Konnyaku Odor The unique alkaline odor of konjac makes it easy to cook with other ingredients.
Because it will have a negative impact.

Also, its odor is generally disliked.

(2) Syneresis The free water in the amber tissue is released in a yellowish color, accompanied by a strong alkaline odor, causing gel hardening and deterioration of quality.

(3) Gel hardening, which does not allow flavor to penetrate well, inhibits flavor penetration during cooking, and a high pH alkaline state is not suitable for eating.

We continued our research to solve the above problems and completed the present invention.

That is, (1) there is no alkaline odor (konnyaku odor) characteristic of konjac.

(2) No syneresis.

(3) Good taste.

(4) It became possible to season the food in advance, and the effect was further obtained.

As a result, the food value has increased, and the application of C1 as a konnyaku food has been greatly expanded.

Next, we will explain the manufacturing process.

The alkaline agent used in the present invention is made by first adding a water-soluble alkali metal compound, and then adding calcium hydroxide.The former is soluble in water, but the latter is not. First, add dibasic phosphoric acid 1 to water using an absorte.
A base 19E alkali such as potassium triphosphate, etc. is dissolved to a concentration of 1/2000 to 1/4000, and konjac raw materials alone or auxiliary raw materials (proteins, starches, seasonings, When the konjac mannan particles are added together with spices, etc. and stirred, and left to stand for 1 to 2 hours, the konjac mannan particles take in water containing the alkaline solution as bound water, forming a swollen gel.

In this state, a slow alkaline reaction progresses, but no characteristic alkaline odor is generated yet.

Next, calcium hydroxide is used as a coagulant, and 1% to 3% of the raw material for coagulation is stirred into water of about 80 to 150 times the amount to create a suspension (strain) and the gel is added to form a homogeneous coagulant. Knead.

In this case, the amount of added calcium hydroxide, which causes alkaline odor, has been reduced compared to the conventional method (from around 5% to around 1.5% of the raw material), and the suspended concentration has also been reduced. The dilution from around 2.5% to around 0.8% enables a sufficient kneading process to homogenize the gel,
The conditions for inducing gelation are met in the form of bound water in the particles of mannan.

Then, heat (85°C to 95°C for 30 to 40 minutes)
As a result, calcium hydroxide and mannan coagulate with bound water, so as the amount of coagulant added decreases, the alkaline odor diminishes or disappears.

- The lye, which is free water present as an intermediate in the force-condensing cross-linked structure, does not coagulate and is gradually released.

This syneresis is yellowish and has a high pH, and is thought to be the cause of the characteristic alkaline odor. , wheat flour, rice flour, buckwheat flour, milk powder,
Mucilage materials containing starch, soy protein, powdered natto, chicken eggs, brown algae, agar, gum, carrageenan, gelatin, pectin, casein, and other proteins and/or polysaccharides alone (or polymerized) By adding and kneading, the existing free water was changed to bound water of the dispersion medium, and as a result,
There is no release of free water and the syneresis phenomenon is eliminated, and the use of the dispersion medium also has a favorable effect on texture, but the taste effect can be further enhanced by adding seasonings, spices, etc.

The present invention is based on the patent application filed in 1982 by the inventor of the present invention.
No. 129133: Process for producing food materials and patent application No. 1982-1
No. 29134 Konjac gel manufacturing method, and patent application 1973
By referring to or developing the manufacturing method of konnyaku gel No. 6-050622, we have invented a new konjac food product that has excellent characteristics not found in conventional konnyaku products.

In addition, various konjac manufacturing methods have been known to date, but all of them require special machinery and equipment, and require the use of various drugs that are unfamiliar to daily use. This is a manufacturing method that the present inventors have made easy to implement, taking into account that it is nearly impossible to implement it immediately.

Furthermore, for basic alkali metal compounds that initially dissolve in water, the adjustment solution adapted to the quality classification of the product, which depends on the type of dispersion medium and the amount added, is a 300x solution,
and 500 times, each 500 m1. Since it is adjusted to a can (product name: PHX manufactured by Nissei Co., Ltd.), the specifications are easy.

Next, examples of the present invention will be described, but the present invention is not limited to these examples.

Experimental Example 1: In order to objectively confirm the effect of using an alkali metal compound of phosphoric acid as the alkali and specifying the timing of its use, (1) two-stage addition of an alkali metal compound of IJ phosphate and slaked lime; The method of the present invention (actual, experimental ■, ■
The conventional method (experiment ■) in which an alkali metal phosphate compound and slaked lime are added at the time of alkali addition (combined use) was further improved (by adding an alkali of 3 A method of continuously adding slaked lime (experiment ■) was carried out.

(The experiment was conducted three times in each area with the same settings for the amount of alkali used.

)2 Materials ■) Commercially available konjac flour was used as konjac flour.

(The refined flour used is regular flour that has been stored at room temperature for one year since its manufacture.) 3. Coagulant 1) Alkali metal phosphate compound (Na2HPO4.12
H20) used a commercially available reagent grade 1.

2) Slaked lime (Ca(OH)2) was a coagulant used in konnyaku production.

4. Experiment ■ Na2HPO4-12H in 600ml of water (20°C)
20.

Aqueous solution in which 0.2g of Na 2HP04 ・I
2. Pour 20g of konjac powder into H20 water (1/3000) and stir for 5 minutes (300/r,
p, m) was allowed to swell for 1 hour, and then Ca(O
H) Add milk of lime made by suspending 20-5 g (2.5% of konjac flour) in 5 oml (15”C) water and mix for 1 minute (60/r, p, m). After that, it is packed in a stainless steel molded box (220x80x60) and bent at 90°.
It was heated in a hot bath of C for 30 minutes to solidify.

The coagulated product was taken out from the hot water on a mesh shelf (room temperature 18°C),
The konjac was left to cool in the air, and the adhering water was vaporized to obtain non-water-bathed konnyaku.

5. Experiment 1 ■ Water 60 oml (20'C) Ic, Konjac powder 2
Inject 0g and stir for 5 minutes (300/r, p, m)
L, Tanomo was allowed to swell for 1 hour, and then Na2HPO4”]
, 0.2 g of 2H20° was dissolved in 50 ml of water (15°C) + milk of lime in which 2.0.5 g of Ca(OH) was suspended was added, and the mixture was kneaded for 1 minute (60/r, p, m
) After that, the same procedure as in Experiment ① was carried out to obtain non-water-bathed konjac.

6. Experiment ■ 20g of konjac powder was poured into 56oml of water (20''C) and stirred for 5 minutes (300/r, p, m).
Add an aqueous solution of 0°0.2g dissolved in water 407711 (15°C) and knead for 1 minute (60/r, p, m).
Next, add 5g of Ca(OH)2F O-507711 to water.
Add milk of lime suspended in water (15°C) and mix for 1 minute (
After 60r, p, m), the same procedure as in experiment ① was carried out to make konjac without a water bath, but the gel was not homogeneous and had hard lumps and a soft colloidal shape, and the crystal shape did not change when taken out from the molding box. It was a defective gel that was distorted and unfit for consumption.

7. Timing of use of coagulant) Experiment to get stuck ■ After swelling the konjac powder, a suspension of slaked lime was added and kneaded for 1 minute to achieve equilibrium.

After heating, the gel material was cut into appropriate pieces and the cut surface was observed. There was no intermediate free water, and the completed gel was homogeneous.

Experiment ■ As a result of concurrent use of alkaline agents at the same time, the correlative effects of the alkaline agents significantly inhibited coagulation ability.

An aqueous solution of Na2HPO4,"12H20 is
)2 was suspended to make milk of lime, but Ca(OH)2
It agglomerated into lumps and was unsuitable.

Experiment ■ First, an aqueous solution of Na 2HP 04.12H20 was added to the swollen product and kneaded, and then a suspension of Ca (OH) 2 was added and kneaded, but as in Experiment ■, one lump of Ca (OH) was generated in the swollen material during kneading, which significantly inhibited coagulation ability.

From the above results, it was confirmed that the two-stage addition of the present invention is the optimal condition for completing the purpose, structure, and effect when using the alkali metal compound of phosphoric acid as the alkali.

8. Inventive product (experiment ■) and control product (experiment ■))
The syneresis prevention effect was confirmed using the following method.

The products of the present invention and the control were stored in a polyethylene tray in a non-water bath state and sealed with a polyethylene film.
After storage at 0°C for 110 days, the state of syneresis was observed.

The results showed that in the product of the present invention (experiment ■), almost no syneresis was observed immediately after manufacture, whereas in the control product (experiment ■), water accumulated in the tray and water clearly appeared. Syneresis was observed (the amount of syneresis was 1.1 g compared to 100 g of the control product)
).

Example 1 (Natto konnyaku) 3000 ml of water, 2 ml of 0.4% diphosphoric acid 7-da solution
50ml (dibasic sodium phosphate to water: 1/3250
), and then 100 g of konjac raw material and 100 g of potato starch were mixed into powder, stirred (for 5 minutes), and then allowed to stand for 1 hour and 30 minutes to measure swelling.

Add 250 r of a 0.8% suspension of calcium hydroxide to the swollen product.
rLl (amount of calcium hydroxide relative to konnyaku raw materials:
2%) and knead it homogeneously, then add 4g of powdered natto.
was kneaded in 50rrLl of water, the slurry was added to the kneaded material, and the mixture was kneaded homogeneously again.

After kneading, the gel was packed into a stainless steel box with a thickness of 30mm and a length of 160mm, and then boiled for 40 minutes at 85'C to solidify.The solidified molded product was taken out of the box and air-filled. The mixture was left to cool using a medium F trowel, and the attached water was vaporized to complete the konl koyaku containing natto.

This product is milky white and has a kamaboko-like appearance, and there is no alkaline odor characteristic of Konichikoyaku.Furthermore, although it was sealed in a plastic bag and refrigerated at 5'C for 8 days, syneresis did not occur. A product with a unique texture was obtained, which was not inferior to conventional konjac in terms of physical properties, hardness, and viscosity.

In addition, the amount of water involved is 35 times that of the konjac raw material, but products with 30 times or 25 times less water are
We obtained favorable results as an ingredient for Tsukudani.

Example 2 (Raw udon-like raw konnyaku) material.

Water 600rnl! , 50ml of PHX adjustment solution (300 times liquid, amount of dibasic sodium phosphate relative to water: 1/4000), 20g of konjac raw material, 20g of potato starch, (mix the konjac raw material and potato starch in powder form), slaked lime o
, s % suspension 5 ornl.

(Amount of slaked lime based on konnyaku raw material = 2%). Knead 1 g of powdered natto with 1 ornl of water to make a slurry.

The above steps are carried out in the process of Example 1 until the raw material crosstalk is completed,
Next, the gel was placed in a stainless steel round container with a diameter of 90 mm and a depth of 60 mm, and extruded into boiling water at 90°C through round holes with a diameter of 411 mm at intervals of 1 mm at the bottom of the container, and boiled for 3 minutes. Then, scooped out onto a wire mesh and left to cool.

The water that landed on the surface evaporated in about 30 minutes, and white raw udon-like raw edible konnyaku was completed.

When this product was sampled by pouring commercially available bonic acid on it, it was rated as extremely delicious.Furthermore, no distinctive konjac odor was detected at all, and no one noticed that it was a konjac food.Additionally, when soy sauce was poured on the product, it was found to be extremely delicious. It is lightly colored and absorbs flavor well.

Evaluation method 2 The above-mentioned raw udon-like raw edible konjac of the present invention (the present invention product), and as a control, the same raw material composition as above, but swelling in PHX-containing water was replaced with swelling in water, and further after swelling in water. Raw udon-like raw edible konjac was prepared under the same conditions as above except that the amount of slaked lime added was changed to 3.8% compared to the konjac raw material, and the inventive product and control product were compared by a two-point comparison method. A sensory evaluation was conducted.

Sensory evaluation was performed on each sample immediately after production. Taste it as is (without sauce) and smell it. and asked for judgment on texture and appearance. Ta.

The panel used 17 well-trained taste panelists.

Results As shown in the second table, there was no significant difference between the product of the present invention and the control in terms of appearance, but the product of the present invention was identified as significantly different in the strength of konjac odor, flavor, and texture. , liked.

Example 3 (Rice with egg and seaweed-like food) Water 600ml, tribasic potassium phosphate O, s %
50ml of solution (amount of tertiary potassium phosphate relative to water: 1/
4000) and then konjac raw material 10.9
, and rice flour 609 were added, stirred, and allowed to stand for 1 hour and 30 minutes, and the swelling was measured.

Then 25 ml of calcium hydroxide o, s % suspension
(Amount of calcium hydroxide based on konjac raw material = 2%)
Add and knead until homogeneous.

1 chicken egg dispersed in the mixed gel in a separate container 55.
9 was added and kneaded to make it homogeneous again.

It was packed into a stainless steel molding box with a thickness of 35mm, length and content of 170mm, a lid was placed on it, and it was force-molded at 85°C.
After boiling for 0 minutes to solidify, the molded product was taken out and left to cool in the air to evaporate the adhering water, then sealed in a plastic bag and incubated at 5°C.
Although it was refrigerated for 5 days, no syneresis was observed.

In addition, the physical properties of this example are soft and milky white, with a slight yellowish color due to the influence of egg yolk, and the taste is similar to sesame and nabu.It is cut into pieces about 11011L thick and wide and 30mx long. I ate it with vinegar miso and it was very delicious.
In addition, the taste was confirmed to be favorable when used in boiled dishes and when used as an ingredient in tempura.

Claims (1)

[Claims] 1 Add and stir the konjac raw material alone or together with the auxiliary raw materials into a solution of an alkali metal compound of phosphoric acid in an amount of 1/2000 to 1/4000 l/2000 to 1/4000 of the sample water in water 10 to 80 times the amount of the konjac raw material, 1 After being allowed to swell for ~2 hours,
(2) Add and knead the suspension of calcium hydroxide from parts 1 to 3 of the konjac ingredients, then (3) Add and knead the four ingredients containing protein and/or polysaccharide-containing mucilage, then optionally shape and heat. A method for producing a novel konjac food product, which comprises coagulating the product and drying it.