JPS61158759A - Granular mannan and processed food thereof - Google Patents

Abstract

PURPOSE:A granular mannan having a familiar flavor and fragrance, providing a processed food which will keep its form, obtained by forming a great number of branches and dents on granular paste made from the starch of the devil's- tongue containing glucomannan component in a specific ratio, and blending the granular paste with a coagulable food raw material. CONSTITUTION:Milled flour of a devil's tongue is added little by little to tepid water while stirring. When the water becomes about 70 deg.C, a fire is stopped, the stirring is further continued. When the blend becomes a solid paste, it is cooled. It is rapidly mixed with calcium hydroxide, put in a mold, and aged. It is heated and coagulated completely. The coagulated material is cut into cubes about 2-3cm square, granulated by a cutting mixer immersed in water, to give granular paste made from the starch of the devil's-tongue having 2-8wt.% glucomannan component. Branches and dents are formed on the granules of the paste of devil's-tongue, and sterilized with hot water to give the aimed granular mannan.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to granular mannan made from glocomannan (a component of konjac and dietary fiber) and processed foods mixed with the same.

With the westernization of eating habits, the consumption of meat foods such as hamburgers and sausages has increased, but on the other hand, the intake of fiber foods has decreased, and obesity and adult diseases caused by overnutrition have long become social problems.

Although fiber foods and low-calorie foods are now being reconsidered, it is difficult to change the established tendency to prefer meat, especially among young people.

Conventional low-calorie foods such as hamburgers containing vegetable protein have a considerable amount of fat added to make them smooth, resulting in high-calorie cholesterol foods.

This invention was devised to overcome the above-mentioned drawbacks, and aims to provide granular mannan, which is low in calories and can be used as a material for dietary fiber foods, and a processed food containing the mannan.

Method for producing granular mannan 1) When 900 cc of water becomes lukewarm (if you want to color it, add coloring matter), add 30 g of konjac powder little by little while stirring, and when the temperature reaches 70°C, turn off the heat, and then continue stirring. Stir until it becomes a stiff paste, then cool to below 60℃.

2) Dissolve 2g of calcium hydroxide in 100cc of hot water, stir quickly in (1), and put into a mold and let cool.

3) When it hardens, boil it and turn it into a konnyaku.

4) Cut (3) into 2-3 cm cubes and crush them into soybean-sized pieces using a cutting mixer filled with water.

Or slice it with the protruding outlet of the thread konnyaku to make it into pieces.

5) Blanch (4) in boiling water to remove the scum and tighten the skin of the grains at the same time.

6) Grind (5) in a mill to such an extent that the grains do not disintegrate, sterilize with boiling water, and dehydrate to obtain a product.

Alternatively, meat or seafood extracts are added to this and roasted to produce flavored granular mannan.

The structure of this invention will be explained with reference to the drawings.

Figure 1 is a cross-sectional view of a processed food mixed with granular mannan.
Granular mannan with numerous branches and leaves (3) and grooves (4)
1) is in a state of being bound to the thermosetting raw material (2).

Heat-coagulable raw materials (2) that fix the shape of processed foods include heat-coagulable materials such as ground meat, minced seafood, eggs, milk protein, vegetable protein, and starch, as well as gelatin, agar, cheese, butter, Cold-coagulable raw materials such as tallow can be used as materials for processed foods.

Figure 2 is a perspective view of granular mannan (1) with a protruding mold made into grooved threads (5) and sliced to form branches and leaves (3) and grooves (4). or rough grind it to make a product.

How to make processed food mixed with granular mannan will be explained using hamburger steak as an example.

Materials Beef flavored granular mannan (mannan beef) 200
g, 150g of ground beef, half a chopped onion, 5 tablespoons of bun flour, 1 egg white, 6 tablespoons of milk, 3 tablespoons each of starch and milk powder, a pinch of salt and pepper.

How to make it (1) Combine ground beef, egg white, and onion and knead until it becomes sticky. (2) Moisten the mannan beef with a small amount of milk and sprinkle it evenly with starch and milk powder (1)
Mix with. (3) Moisten the remaining milk depanko,
Mix salt and pepper with sprinkle (2), let it rest for a while, and then bake it into balls of appropriate size.

The following uses are available by applying the above usage.

1) Hamburgers, meatballs, sausages, and pressed hams mixed with ground meat.

2) The same foods mixed with minced fish meat and vegetable protein, and various paste products.

3) Tofu products such as tofu hamburger and ganmodoki.

4) Delicacy products mixed with sea urchin paste, cod roe, etc.

5) Mannan cheese made by melting and mixing cheese.

6) Diet foods hardened with gelatin or agar.

Effects of using granular mannan 1) Even if the meat ratio of ground meat food is reduced to 50% or less, if mannan meat (granular mannan with meat flavor) is mixed, the product can be made into a low-calorie food without sacrificing taste or texture.

2) Since you will be consuming dietary fiber at the same time as meat etc., you can make up for the dietary fiber that is often lacking.

3) Granular mannan does not become hard when heated, making food softer.

[Brief explanation of drawings]

Figure 1 is a partially enlarged cross-sectional view of a processed food mixed with granular mannan. Figure 2 is a perspective view of granular mannan obtained by cutting grooved konnyaku.

Claims (2)

[Claims] (1) Granular mannan obtained by crushing or molding konjac containing 2% to 8% of glocomannan into small pieces. (2) Processed food made by mixing granular mannan obtained by crushing or molding konnyaku into small pieces and heat-coagulable raw materials.