JPS61170362A - Method of gelatinizing mannan of devil's tongue - Google Patents

Abstract

PURPOSE:To obtain a food having improved shelf stability, by blending mannan of devil's tongue swelled with water with a gelatinizing agent and optionally meat, etc., freezing the blend, and gelatinizing it, so that the blended meat, etc., are effectively bonded without causing heat denaturation. CONSTITUTION:Mannan of devil's tongue swelled with water is blended with a gelatinizing agent, optionally meat, seaweeds, vegetable, etc., not heated, frozen, and gelatinized. An alkali gelatinizing agent such as caustic soda, etc., is preferable as the gelatinizing agent, and an amount of it added is usually 0.25-0.5g equivalent.

Description

DETAILED DESCRIPTION OF THE INVENTION The present Aa c. Freeze-gelation method for Konjac mannan or Konnyaku mannan-based konnyaku potato or Konnyaku # (hereinafter simply referred to as konnyaku mannan). , lipids such as seafood, livestock meat,
4. The present invention is applied to the production of prizes that bind the gravels and mushroom shells as young fruits without making them heat-resistant, and have good shelf life.

Conventionally, Nnyakumanonan is calcium hydroxide, ``J
Heating in the coexistence of tetrahydric soda, phosphate, etc. (usually 80 to 10
There have been many reports, such as Kokuri Kagaku 4g54, page 106 (January 1951), that gelation occurs by heating at 0°C. However, such heating and coagulation causes denaturation of added proteins, lipids, etc., and also produces substances that promote oxidation of fat, so it is not preferable in terms of storage. However, in order to create a network structure, it is necessary to leave the product heated, and sardines and the like have the disadvantage that they cannot suppress the bad odor caused by oxidation.

In order to solve the above-mentioned drawbacks, we researched a method of gelling konjac mannan without heating it, and found that 11g14 of konjac mannan was mixed with an alkaline gelling agent and, if necessary, L6. By mixing it with vegetables and mushrooms and freezing it without heating, the mannan is gelatinized, and as a gelling agent, fs potash and/or caustic soda are added, = 1kg of Nnyaku powder. More than 0.2 Gukum Toro per hit, Kuen #! - The presence of vinegar, etc., or clay, sulfuric acid, phosphoric acid [
mineral acids such as polyphosphoric acids) or calcium chloride. 4J
It@% by using at least 1 type of calcium ions such as calcium and calcium hydroxide! ! l It is necessary to produce a solid gel, and when gelling konjac mannan in the coexistence of an antioxidant, oxidation of the mixed lipids is suppressed as necessary. Foods made by gelling a mixture of one or more of the following ingredients in the coexistence of starch are 1. It was found that peeling of the adhered parts can be prevented.

To explain the present invention in more detail, konjac mannan does not need to be of 116 purity;
Usually used for food processing; konnyaku sweet potato and konjac flour, which have nnyaku mannan as the main ingredient, are sufficient, and these gelling substances are used to produce nnyaku! Since it is said that the word ``nnan'' means ``nnan,'' the present invention adopts the humble form of ``nnyakumannan.'' Konnyaku powder for food processing 4
You can use an aqueous solution made by dissolving chlorine, etc. It is preferable to add the pith that has been thoroughly moistened with water and the gelling agent. The gelling agent is sometimes caustic soda.

Caustic potash, calcium hydroxide, citric soda.

Alkaline gluing agents such as soda carbonate and phosphates (including polyphosphoric acids) are preferred. When it comes to alkali, we add konjac, 1) 1# or more, 0.2 grams, or more than our company, usually 0.
25 to 0.5 grams is sufficient.

If it is less than 0.2 gram equivalent, peptization by hydroxide ions will be insufficient and the gelling power will be weak; if it is more than 0.5 gram equivalent, a bad odor will be generated especially when the gelled product is heated or j4 salt, so it is preferable. do not have. Furthermore, in the case of alkali@weir, it is sufficient to add 7 to 3004 qb## to konnyaku flour. The amount of addition of these gelling agents is within a preferable range and is not intended to limit the knitting method. Next, as a gelling agent, an alkali, particularly caustic potash and/or caustic soda, is used as a gelling agent.
If more than 2 grams are added, even at a relatively low temperature below 20 degrees Celsius, it will easily deceive 7J%, and when added to konjac powder, it will darken a little and become transparent and pasty, and as the amount of added base increases, this The trend is accelerating. Gelation is completed by freezing the paste-like material thawed in this way. Even when thawed at room temperature, the fins retain their gelatinous form and are shaped. There is no problem with the freezing temperature as long as it is the temperature at which thawed konjac mannan is frozen and pickled, but if you mix chicken meat with fish meat, it should be lower than -25° to prevent freezing denaturation.
preferable. In the case of alkaline peptization, quench a t Ii
'r-H* Arranged relatives of fumaric acid, malic acid, lactic acid, etc. or 4
Addition of at least one kind of mineral acid such as phosphorus, phosphorus, phosphorus (including polyphosphorus), etc., to the addition of alkali, etc., will sometimes cause a feeling of phosphorescence. However, there are obvious points in the elasticity after freezing and gelling, making it a hard gel. When calcium ions from chloride, calcium, and water are added instead of chloride, a lake-like appearance is obtained before freezing, but by freezing and gelling, the acid It is possible to form a gel that is even stronger than that in the case of gelling.In addition, the method of adding 1-alkali as a gelling agent is better than the case of using an alkaline item such as soda that shows alkalinity. In addition, ■The method of adding calcium ions in combination requires the addition of each gelling agent, compared to the case of adding water hydroxide alone (usually 3 to 5% of konjac powder is used alone). Total additive filter has a strong effect with small production, so food-7J111
This provides a conventional technique 8 of minimizing the amount of m added.

Konjac mannan or this with meat and seaweed.

When gelling a mixture of vegetables and mushrooms of 1 f4 or more in the coexistence of starch, especially gelatinized starch with a water content of 20 to 40, the LA-attached molded food is
When I oil Jiji at Gan N & Shrine 1, there is no peeling of the knotted part,
There will be good results. For example, if you want to bind 3 to 4 S-sized shrimp, you can add starch to the konjac mannan paste of 4 gelatinizers and layer 1 layer of kudzu, or add 1 layer of shrimp. After sprinkling starch on the surface, it is bound with konjac mannan glue containing a gelling agent, and then frozen and gelled. When the shrimp is coated with batter and fried in this way, it shows the appearance of an SL-sized fried shrimp without being hidden, and is S? It has a more voluminous feel and improves the feeling of bloat than when using only is. 1 ascolpine, phosphoric acid, erythorbine m, as an antioxidant along with a gelling agent.
g-) Konjac mannan paste mixed with 1i or more of co-7erol, sodium citrate, %A relative soda, etc., for example, sardines, ? Oxidation of fat is prevented in products made by mixing and molding fallen meat such as patty or surimi or heat-denatured meat.

It is speculated that this is due to the fact that meat, etc. is covered by Ko/Nyakumannan, but even in the case of IL, Iyo is a means of survival. Also, since konnyaku # etc. may be contaminated with atomized substances, it should be heated to 70'C or above before adding the gelling agent. Furthermore, even if the product is killed, it will not adversely affect the gelatinization of the cargo, so it can be sterilized with peace of mind.

Example 1゜Konjac WI powder 60! Add 1.5 to I and leave it to swell for 2 hours, then add 0.8 of caustic soda! When I (0,333 grams of powder/1000 I of powder) was mixed, Konjac m+
The brown remains are slightly darkened and transparent, and the body with the punyakuma/naan on it is worshiped as an ugliness! ! Divide 13 Nnyaku into three equal parts and leave the person as is\, B is IN Kuen KSm
ls O is a mixture of 5 m of IN calcium chloride,
A, B, 03. Samples of ffl were prepared, and 1/2 of each sample was stored in the freezer (-18°C) and the remaining 1/2 was stored in a refrigerator at 4°C overnight. All the samples in the refrigerator were pasty, but the frozen ones were gelatinous after thawing; 0 for bone showed elasticity, and B was commercially available konnyaku konjac. The ink was a little less elastic than the commercially available 2-inch ink, but when you cut it into pieces with your fingers, it shattered, showing that the ink had solidified into a gel. For comparison, 0.17 g of caustic soda/1000 II of powder and 25 g of caustic soda per t/1 of powder
000. Sample 24 of p. Of this, %0-25 gum powder/powder 1000. The one with p was gelatinized, but 0, 17/9A@t/, 6) 1000
770)%, 0) C, a d-like feeling remained and only weak gelation was shown @Also, instead of citric acid in B, hydrochloric acid, sulfuric acid, phosphoric acid, acetic acid, malic acid, 7-maric acid, lactic acid, or glutinous acid; Almost the same results were obtained when using the same method.Example λ S-sized shrimp were opened on the back and 30% of water was added to the meat-adhesive part.
Example 1
e'#A, add the material, make 4 arrays of glue,
I froze it, thawed it, coated it, and made fries.

It was found that a fine adhesive fly could be made without peeling. The texture was better than that of the S size alone, and the texture was improved.

Practical example 3゜ Add 1 t of water to 4 of Japanese konjac flour and mix. After 2 hours, make sure that it is sieved, mix again under pressure, and add 6 mL of 1N caustic soda (0.15 grams per 4 of konjac powder). Powdered KP) and water-dispersed calcium 0.25? (0.17 gram equivalent/kp) was added, mixed, and reacted for 2 hours, then placed in a -18°C freezer, stored frozen overnight, and thawed for several days. l-, 4+ 1. It was pasty and showed hard elasticity, and when cut with the same fingertips as konnyaku, it broke with a jerk.

Example 4 1 t of water was added to 50 t of konjac powder, and after pressing for 2 hours, the mixture was stirred again, placed in a vinyl tube, heated at 90° for 0.60 minutes, and left overnight. At this time, it has a pasty appearance,
g4 sodium acid 100. ! 9, stirred thoroughly, aged for 2 hours, and stored in a -18°C freezer overnight.
When thawed the next day, it solidified into a gel and was not pasty, exhibiting hard elasticity, and like commercially available konnyaku, it tore into pieces when cut with a fingertip.

'5I4 Example 5゜Instead of the fs ridge soda of Example 4, use 50 g of i-acid soda.
1. The other ingredients were frozen in exactly the same manner, and when thawed the next day, they solidified into a gel and were not pasty, but showed hard elasticity, and when cut with the same tip as commercially available konnyaku, they tore into pieces. :AIIfIA Example 6゜Hynyaku4118407/to 1 liter of water and ascorbine v
111s Add commercially available water-dispersible α-tocopherol 3y, leave to stand for 2 hours, stir and mix again, add 13ml of soda (13ml, 40.32g) (R/kg powder),
Stirred and leaked. Add and mix oxidized corn starch 2GII which has been converted to 6 with 30% moisture of Sardine Drop R5001S to this konnyaku mannan paste 4011, and put it in a plastic bag.
After freezing in a dry ice freezer, they were stored in a -18°C freezer for 6 months and used as human samples. For comparison, ascorbine loss and a-): 500 g of mackerel fallen meat added to and mixed with konnyaku mannan/hu 400Ii from which f7 Erol was removed (sample B), and the fallen meat as it is (sample 0).
were each placed in a plastic bag and stored for 6 months in a cold ag at -18°0 frozen in dry ice.

After being thawed for 6 months, the blocks of Samples A and B using konjac mannan were both gelatinized and solidified, and the end layers were completely formed. Each sample (DPO'i Cm
ca, monster 1m) Ha% A! 18, B:
164°01214, and it was found that fatty acid oxidation had hardly progressed in A. In case of B and 0, drip was generated but was not seen by humans. On the contrary, it was found that although B had 4 fewer lines of oxidation than 0, it had undergone considerable oxidation. Samples A and B were cut into pieces about 8 mm thick, sprinkled with rice flour, dipped in egg and breadcrumbs, and coated in oil. In case B, a bank of clothing was observed and pieces of meat were separated, but no abnormality was observed in the case of person B.

Example row 7゜Polyphosphorus soda 40, instead of the sodium phosphate in Example 2? Make a paste-like Koneiyaku Am and use this as a binder, steam the sardines, remove the skin and loosen the meat, sprinkle starch powder on the sardine meat with the bones removed, and use it as a binder. A konjac swelling product was applied to the F side and adhered. This was frozen in a dry ice freezer to produce forged sardines. This is W
4.Frozen 1.Fries were made in the same manner as in Example 4, and 72 pieces of sardine meat block 72 with a crunchy texture were obtained without using any meat.

Former applicant: Osamu

Claims (1)

[Claims] 1. Konjac mannan swollen with water is mixed with a gelling agent and, if necessary, meat, seaweed, vegetables, and mushrooms, and frozen without heating to form a gel. A method for gelling konjac mannan, which is characterized by: 2. Caustic potash and/or caustic soda as a gelling agent,
0.20 gram equivalent or more per 1 kg of konjac powder and calcium ions such as calcium chloride, calcium sulfate, and calcium hydroxide, or organic acids such as citric acid, acetic acid, fumaric acid, malic acid, and lactic acid, or hydrochloric acid, sulfuric acid, and phosphoric acid (multiple The method for gelling konjac mannan according to claim 1, wherein at least one mineral acid such as phosphoric acid (including phosphoric acid) is used in combination. 3. Gelation of konjac mannan according to claims 1 and 2, wherein konjac mannan or a mixture of konjac mannan and one or more of meat, seaweed, vegetables, and mushrooms is gelled in the coexistence of starch. Law. 4. A method for gelling konjac mannan according to claims 1 to 3, which comprises gelling konjac mannan in the coexistence of an antioxidant.