JPS61166378A - Preparation of freeze-resistant konjak - Google Patents

Abstract

PURPOSE:To obtain KONJAK (paste made from starch of devil's tongue) which can be preserved in frozen state without spoiling the palatability, by adding alginic acid to a raw material of KONJAK, treating the formed KONJAK with a coagulation liquid containing a specific metal salt, and treating with an aqueous solution of a basic compound. CONSTITUTION:A KONJAK raw material (e.g. obtained by adding starch and/or gum to KONJAK powder) is mixed with alginic acid or its salt (preferably Na salt) and formed. The formed KONJAK is treated first with a coagulation liquid containing bivalent or trivalent metal salt (e.g. CaCl2) and then with an aqueous solution of a basic compound [e.g. Ca(OH)2] to obtain the objective KONJAK. The obtained KONJAK can be subjected to freezing and thawing without forming spongy texture nor spoiling the palatability. Accordingly, it can be used as a material for frozen food, and stored for a long period in frozen state.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing konnyaku that has freezing resistance and can be used for producing frozen foods.
j [@ Concerning a method for producing konjac that does not lose its texture even after storage.

[Technical background and explanation of conventional technology]

Konjac, one of Japan's traditional foods, is made by adding fine konjac powder or rough konjac powder to water, layering it in waves to swell the konjac powder, adding milk of lime to this, and putting it into a mold. It is manufactured by hardening and then heating.

Recently, konnyaku has attracted attention as a calorie-controlled food, but its unique texture is essential as an ingredient in Japanese cuisine.

On the other hand, in the recent frozen food market, Japanese-style frozen foods are attracting attention in addition to Western-style or Chinese-style frozen foods, and there is a demand for the development of frozen foods that include konnyaku. It is said that it is impossible to freeze konnyaku because it has a spongy and dry texture after thawing.

This is thought to be due to the fact that when konnyaku is frozen, the tissue of the konnyaku hydrates and forms minute water particles, which melt and are washed away when thawed.

The inventors of the present invention have conducted extensive research on konjac with the aim of producing konnyaku that does not lose its texture even when frozen. We have discovered that scales can be used to create konjac that does not deteriorate in texture even when exposed to water, and based on this knowledge, we have arrived at the present invention.

[Object of the invention and summary of the invention]

An object of the present invention is to provide konjac whose texture does not deteriorate even after freezing and thawing.

The present invention involves adding alginic acid or a salt spray thereof to konjac raw materials, and adding alginic acid or a salt spray thereof to konjac raw materials, and aggregating molded konjac containing divalent or trivalent metal salts. ff
This is a method for producing konnyaku having freeze resistance, which is characterized by treating the konnyaku with a liquid extract and treating it with an aqueous solution of a basic compound.

In the present invention, a mixture of konjac flour and starch and/or gum can be used as the raw konjac, and a calcium salt can be used as the metal salt of 21ffi.

[Detailed description of the invention]

Freeze-resistant konnyaku is produced by the method described below.

Add 100 parts by weight of water or lukewarm water (50 to 70°C) and 1 to 100 parts of konnyaku powder while stirring well! Add 5 parts by weight and heat for about 5 to 180 minutes to swell the konjac powder and form a viscous liquid mixture.

This viscous liquid mixture can also be prepared by adding refined konjac powder or rough konjac powder to lukewarm water (50 to 70°C), in the same way as in the production of normal konjac.

Apart from this, alginic acid or alginate from 0.2 to 101 to 10 to + 00 M t f&! An aqueous alginic acid solution or an aqueous alginate solution is prepared by dissolving a certain amount, and this is added to the above-mentioned viscous liquid mixture and stirred thoroughly to form a paste-like mixture.

This paste-like mixture is extruded from an extruder with a fine-hole nozzle to form a filamentous konnyaku, which is then mixed with divalent or trivalent gold IR@, for example, 0.5-2 % of calcium chloride.
Drop into 0% water@liquid and soak for 1 minute or more to coagulate alginic acid or alginate contained in the filamentous konnyaku. Thereafter, the filamentous konnyaku is thoroughly washed under running water to remove excess divalent or trivalent metal salts, thereby adjusting the taste of the filamentous konnyaku.

This filamentous konnyaku is made from a 0.01 to 0.5% aqueous solution of basic compounds, such as calcium hydroxide (pi (10
~+2) After being immersed for 1 minute or more, the product is thoroughly washed with water and drained to obtain a filamentous konnyaku product.

By adjusting the immersion time of the divalent or trivalent metal salt in the water W9 solution and the aqueous solution of the basic compound, the hardness of the product can be adjusted.

The raw material konjac flour is 1 to 5 parts by weight of refined konjac powder and 0.1 to 10 parts by weight of starch powder! A powder mixture of 1 part and 4 parts of gum θ~4@parts can be used. The starch may be anything derived from ordinary grains, legumes, or potatoes, and the gum may be anything as long as it has water-retaining properties, including xanthan gum or Galactomannan is preferred.

Furthermore, by adjusting the amount of konjac flour added to water, the texture of konjac can be adjusted.
Generally, when the amount of konnyaku powder added to water is reduced, the resulting product has a tartar-like texture.

According to the present invention, konnyaku in the form of a plate or other suitable shape can be made by selecting the method of forming the pasty mixture.

When making plate-shaped konnyaku, add the same alginic acid or alginate as above to the liquid mixture made in the same manner as in the production of thread-like konjac, and add a small amount (usually 5% or less of the konjac flour). Bivalent or 34M
Add an aqueous solution of gold** and an aqueous solution of a basic compound together with a reaction retardant, mix well, pour the mixture into a plate-shaped mold, and leave to solidify for 5 minutes or more. 'm
Take out the hardened plate-shaped konnyaku from the mold, immerse it in a divalent or trivalent metal salt bath solution, and then rinse thoroughly with running water, or immerse it in water for at least 5 minutes to remove excess Remove salts. After immersing the plate-shaped konnyaku in an aqueous solution of a basic compound, wash it again with running water, or
Alternatively, a plate-shaped konnyaku is obtained by soaking in water for 5 minutes or more to remove excess basic compounds and draining the water.

The divalent or trivalent metal salt may be any metal salt that can coagulate alginic acid, but calcium chloride, calcium hydroxide, aluminum sulfate, or light bread is preferably used. The compound may be any compound as long as it can coagulate konnyaku, but calcium hydroxide is preferably used.

Furthermore, any alginate may be used as long as it can impart freezing resistance to konnyaku, but sodium alginate is preferably used.

Under U, the present invention will be explained in more detail by an example of implementation, but the invention is not limited to the example.

Example 1 (Put 41/i of filamentous konjac water + 07 in a tank, add 400/i of konjac powder, and too much galactomannan while stirring.
g and the powder mixing cost of 500 g of wheat starch flour, 10
After stirring for a minute, the liquid mixture was allowed to stand for 2 hours to swell the konjac flour. This liquid mixture was placed in a mixer and stirred for 4 minutes. Separately, an aqueous solution of sodium alginate obtained by dissolving sodium alginate 2009 in water 41 was added thereto, and then stirred for 5 minutes to form a uniform paste. A mixture of was obtained. This paste-like mixture was made into a thread-like shape using an extrusion molding machine, which was immersed in a -10% calcium chloride aqueous solution for 5 minutes, and then washed with water to remove excess calcium chloride. This filamentous molded product was immersed in a 0.1% calcium hydroxide emulsion for 5 minutes, washed with water, and drained to obtain a filamentous konnyaku 12 season.

Example 2 (Manufacture of plate-shaped konjac) 10 g of lukewarm water at 60'C was put into a tank, and while stirring, 300 g of refined konjac powder and 50 g of xanthan gum were added thereto. After adding a powder mixture of li+ and 300 g of potato starch and stirring for 10 minutes, the liquid mixture was
Minutes...I swelled the konnyaku powder with disdain. This liquid mixture was placed in a mixer and stirred for 2 minutes, and then separately 60°C of sodium alginate was added to 61°C of lukewarm water at 60°C.
The alginic acid water bath solution obtained by dissolving g was added in 5 portions every 2 minutes. After that, 200m7 of water! 150 fl of calcium sulfate and 300 g of disodium hydrogen phosphate
An aqueous solution obtained by dissolving . This mold was immersed in a 1% calcium chloride aqueous solution for 1 hour to gel the pasty mixture, and then left in water for 1 hour. The gelled konnyaku was removed from the mold, immersed in a calcium hydroxide emulsion of pH 11 for 10 hours, thoroughly washed with water, and drained to obtain a plate-shaped konnyaku 12 (No. 9).

〔Effect of the invention〕

The konnyaku produced according to the present invention does not become spongy even after freezing and thawing, and its texture does not deteriorate. Furthermore, even after repeated freezing and thawing, no deterioration in texture was observed.

The konnyaku produced according to the present invention can not only be used as a material for frozen foods, but also has the advantage of being able to be stored for a long period of time because it can be frozen and stored easily.

Claims (3)

[Claims] (1) When producing konjac, alginic acid or its salts are added to the konjac raw material, the molded konjac is treated with a coagulating liquid containing a divalent or trivalent metal salt, and this is treated with an aqueous solution of a basic compound. A method for producing konnyaku having freeze resistance, which comprises processing. (2) The method for producing konjac having freeze resistance according to claim 1, wherein the konjac raw material is konjac flour with starch and/or gum added thereto. (3) The method for producing konnyaku having freeze resistance according to claim 1 or 2, wherein the divalent metal salt is a calcium salt.