JPS60196165A - Seasoned konjak - Google Patents

Abstract

PURPOSE:To obtain a deliciously seasoned food having the texture similar to KONJAK (paste made from the starch of the devil's-tongue), by mixing refined starch of the devil's-tongue with carrageenan, water and a seasoning component, and converting the mixture to a thermoplastic KONJAK-like gel without carrying out the irreversible gelatinization with an alkali. CONSTITUTION:1pt.(wt.) of refined starch of the devil's-tongue and 0.1-5pts. of carrageenan are immersed in 25-200pts. of water, and swollen starch, etc. are heated. Proper amounts of soy, MIRIN (a sweet rice wine used as seasoning), sugar, salt and chemical seasonings are added to the mixture and dissolved homogeneously. The solution is poured into a box-shaped mold and allowed to cool to obtain a food similar to seasoned KONJAK.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention aims to produce a gel-like substance that does not undergo gelling treatment with an alkaline agent, has a good flavor, and has a texture similar to conventional konjac. It is related to.

Traditionally, when konnyaku is commercially mass-produced, some fresh potatoes are used, but in the case of konnyaku (tateton), coarse powder (sometimes called arakon) made by cutting and drying konnyaku potatoes is used to make finer powder. The pulverized fine powder (sometimes called kokon) is mixed with the raw material and juice 7. To remove the glue, the partially swollen paste-like material is heated and mixed with milk of lime, soda carbonate, etc. Add an alkaline agent to gel, :1
It is then shaped into a plate, stick, or noodle shape. Although gelled konnyaku is loved for its moderate hardness and elastic texture, it cannot be said to be a very versatile food. Originally, konjac mannan, the main ingredient in konnyaku, is indigestible.
It is said to be an extremely effective substance for improving fiber deficiency and excessive calorie intake in the current diet, and is also known to have the effect of lowering blood triglycerides and suppressing increases in blood cholesterol levels. Therefore, it is considered to be an extremely important substance for maintaining our health6. However, it is said that even such substances lose their physiological effects when subjected to conventional alkali treatment after heating. The reason for this is that in order for konjac mannan to exert the above-mentioned physiological effects, it must be soluble in water, have swelling properties and an appropriate viscosity, or irreversible kelization progresses when treated with alkali. It is said that desirable properties will no longer appear. In any case, conventional gelled konnyaku has extremely poor flavor penetration and is difficult to impart flavor even when cooked.

This invention was made in view of the current situation, and consists of 1 part by weight of konjac flour and 0.1 to 5 parts by weight of carrageenan.
Parts by weight of water, 25 to 200 parts by weight of water, and appropriate amounts of seasoning ingredients, the seasoning is characterized by being a thermoreversible konjac-like gel without irreversible gelation with alkali, which provides konjac. It is.

There have been attempts to add carrageenan, especially carrageenan, to konnyaku in the past, but it was first used to prevent syneresis in regular konnyaku that had undergone irreversible gelation with alkali. It was used for something completely different from the flavored, thermoreversible konnyaku-like substance that we intended.

First, carrageenan (car-rag) in this invention
eenan) is car, taghee.
It is a type of galactan with a sulfate group, also called nin), and is classified as 12λ-1C-. Among them, carrageenan forms the best gel-like material. Otsu-1χ-carrageenan does not produce a very good gel-like material, but it can be used in combination with carrageenan. The mixing ratio of carrageenan to konjac flour is preferably 0.1 to 5 parts per 1 part (by weight, same hereinafter) of fine flour. This is because even if such a mixture of fine flour and carrageenan is swollen with 25 to 200 parts of water, further heated and dissolved, and then cooled, the amount of carrageenan remains at 0.
This is because if the amount is less than 1 part, konjac-like gelation will not occur, whereas if the amount is more than 5 parts, the carrageenan gel properties will be too strong and a konjac-like texture will not be obtained. At this time, if the water content is less than 25 parts, the processed konnyaku-like food will become hard to the weight of an egg (20%).

If the amount is more than 10%, it becomes too soft, which is not preferable. The reason for using carrageenan in this invention is that when used in combination with konjac flour, carrageenan exhibits unique gel-forming properties and viscosity that are not found in gelatin, agar, or other gelling agents or gummy substances. be.

Next, the seasoning ingredients of this invention are intended for flavoring and flavoring, and include fermented foods such as miso and soy sauce, livestock- or fishery-related foods obtained from beef, seafood, etc., chemical seasonings, Examples include salt, sweeteners, acidulants, and spices such as curry and mustard, and the amounts that suit one's preference are used.

These seasoning ingredients are used in various processes such as swelling, heating and dissolving, cooling IIJ (gelling), and once gelling, heating and dissolving again and cooling of konjac powder and carrageenan, depending on their respective characteristics. It is added by either of them. In addition to the seasoning ingredients, the addition of reinforcing agents such as vitamins, coloring agents, preservatives such as preservatives and antioxidants, etc., from time to time will not cause any hindrance to this invention. However, if it contains a fine flavor component or a lot of water, it is natural that the amount of water in the U section will be reduced accordingly.

The gel-like product of this invention described above has almost the same texture as conventional konnyaku, but it is not irreversibly gelled by an alkaline agent, so it turns into a sol when heated. , since it is pre-seasoned,
No heating is required for seasoning. In addition, because this gel-like material is thermoreversible, it is easier to mold than conventional konnyaku in cast molding, extrusion molding, etc.
It is also significantly different from conventional konjac in that it is possible to heat and solify the waste generated during stamping and molding, and then mold it again. Therefore, the konjac obtained by this invention does not inhibit the physiological effects of konjac mannan, which is a produced component (in addition, it has a texture similar to conventional konjac, has good seasoning, and can be cooked easily). It can be said that it has excellent characteristics not found in conventional cognac.

Examples and comparative examples are shown below.

〔Example〕

1 part konjac flour and 0.5 parts carrageenan 1 part tiger water
10 parts of soy sauce, 7 parts of mirin, 3 parts of sugar, 0 salt.
．． 5 parts and 0.5 parts of chemical seasoning were added and uniformly dissolved, poured into a box shape and left to cool, and a plate-shaped flavored konjac was formed. The texture of the obtained konjac was similar to that of conventional konnyaku, but the taste penetrated deep into the interior and was extremely delicious.

[Comparative Example 1] Pour and mold into a box shape was attempted in the same manner as in Example except that 0.5 part of locust bean gum was added instead of 0.5 part of carrageenan, but although it became viscous, it did not look like konnyaku. No gelation occurred, and a konnyaku-like texture could not be obtained.

[Comparative Example 2] A gel material was made in the same manner as in Example except that 1 part of gelatin was used instead of 0.5 part of carrageenan, but the viscosity of this gel material decreased rapidly when heated. However, it did not gel even after cooling. Further, even if the amount of water added was reduced, the viscosity only increased and the konnyaku-like state was not exhibited.

[Comparative Example 3] The same process as in Example was performed except that 1 part of agar powder was used instead of 0.5 part of carrageenan, and the product was molded into a box shape.
The gel-like material obtained did not have a texture unique to konjac (also, even when a gel was formed by adding more agar powder to konjac fine powder, it did not exhibit a konjac-like texture.

Patent applicant: Ueda Oil Co., Ltd. Onishi Shoten Co., Ltd. Same agent Kama 1) Bun 2

Claims (1)

[Claims] It is a thermoplastic konjac-like gel-like product that is made of 1 part by weight of konjac powder, 0.1 to 5 parts by weight of carrageenan, 25 to 200 parts by weight of water, and an appropriate amount of WM taste ingredient without irreversible gelation with alkali. The distinctive flavor is konnyaku.