JPS62107767A - Paste made from starch of devil's-tongue having muscular tissue and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled inexpensive, high-quality and low-calorie paste, by heat-treating a filamentous paste made from the starch of the devil's-tongue extruded from an extruder, regulating water content attached to it, forming a long bundled material and freezing the material partially so that it is integrated. CONSTITUTION:Fine powder of the starch of the devil's-tongue is blended with water and milk of lime and kneaded to form alkali sol. Then, the alkali sol is extruded from a nozzle of an extruder into warm water, etc., heat-treated, further taken out from a heat treatment process, an attached water content is regulated to form a long bundled material. Then, the bundled material is put in a refrigerator, etc., partially frozen and integrated in a spiral state, to give the aimed paste made from the starch of the devil's-tongue.

Description

[Detailed Description of the Invention] <Industrial Field of Application> The present invention provides a novel food product obtained from konjac flour as a raw material, specifically muscle-like konjac.

<Prior Art> Until today, konnyaku has been eaten for many years as konjac sheets, konjac strings, etc. In recent years, Japan's dietary habits have become more Western-style, and with the spread of meat-eating, there has been a noticeable trend toward higher calorie and lower-fiber diets. Konnyaku is a food unique to our country.

Although it is attracting attention as a low-calorie food, its popularity seems to be stagnant due to its poor texture.

To date, various improvements have been made in the konjac food industry. However, these were mainly morphological improvements that appealed to the eye.

In recent years, as a diversified food product, konnyaku with other ingredients added (e.g., Special Publication No. 59-29217), or products made by freezing and thawing konjac products (e.g., Special Publication No. 56-32904), have been developed to improve flavor. Products with improved texture, such as crispness, have become commercially available. Furthermore, porous products have been proposed to provide elasticity (
For example, Japanese Patent Application Laid-open No. 146560/1983).

Further attempts have been made to improve the flavor, crispness, etc. of konnyaku, and methods have been proposed to obtain products that were previously unobtainable by concentrating filamentous konjac (for example, Japanese Patent Application Laid-Open No. 57-155963, Japanese Patent Application Laid-Open No. 155963, No. 58-60967, Utility Model No. 513-50689, Utility Model No. 58-5069
No. 0).

<Problems to be Solved by the Invention> Attempts to obtain unprecedented konjac products by condensing filamentous konjac are increasingly being evaluated as a means of improving crispness, etc. However, the conventional technology exemplified above has a complicated manufacturing method, the surface of the obtained product is similar to that of thicker conventional filamentous konnyaku, the texture and appearance are similar to the conventional product, and the product is not bundled. There were problems such as being easy to cut and not suitable for slicing, etc., and the problem of sharpness not being completely solved.

Means for solving the problem of open points between gaps> As a result of research focusing on the focusing method, the present inventor combined a large number of filamentous konjac fibers at adjacent portions.

In addition, the above-mentioned conventional problems were solved by developing a muscle-like konjac that was integrated into a spiral shape. The manufacturing method is characterized by heat-treating the filamentous konjac extruded from an extrusion device, adjusting the attached moisture and making it into a long bundle.

The next step is to partially freeze and integrate them.

To explain this production method in more detail, konjac flour is added to water at a ratio of 2 to 7% by weight, swelled to prepare konjac paste, and after being left to stand for 1.5 to 2 hours, an alkaline agent such as lime is added. Add milk.

Forms alkaline glue quickly. This alkaline paste is extruded into hot water through a nozzle with a diameter of 0.1 to 1 m to form a thread. The nozzles may have the same size or different sizes. The above-mentioned process is essentially the same as the conventional method for producing string konnyaku.

The following steps, which are the characteristics of the present invention, will be explained with reference to the drawings.

FIG. 1 is a simplified view of an apparatus capable of carrying out the subsequent muscle tissue formation process, and a part thereof is enlarged and shown in a perspective view in FIG. In these figures, (1) is a fixed guide, (2) is a rotating guide, (3) is a muscle tissue fixing nozzle, (4) is a freezing device, and (5) is a pulling device. The inner peripheral surfaces of each guide (1), (2) and muscle tissue fixing nozzle (3) are formed in a polygonal or internal tooth shape. The filamentous konjac extruded into hot water in the pre-process of these devices is adjusted to remove adhering moisture by a dewatering device such as a centrifuge or sponge roller (not shown), and is brought into a condensed state.

The konnyaku in the bundle remains long and passes through the fixed guide (1) and the one-turn guide (2) on the left side of Fig.
5) and progresses. The fixed guide (1) regulates the circumferential direction of the filamentous konjac bundle (7),
The rotation guide (2) rotates while holding the circumferential surface. By simultaneously pulling and rotating the fibers, the single fibers are brought into close contact and intertwined to remove excess water inside the bundle, creating a muscle tissue-like structure in the bundle. Rotating guide (2) and pulling device! ! (5) is variable in speed, and by adjusting both, the state of the structure of the product can be changed.

The muscle tissue fixing nozzle (3) has the function of fixing the muscle tissue formed in the previous step. This rotates at the same speed as the rotating guide (2). This muscle tissue fixation nozzle (3) is maintained at its own temperature of 0 to -40°C, or
Alternatively, the temperature of the surrounding atmosphere is maintained at 0 to -40°C. A bundle of filamentous konnyaku formed like muscle tissue (
7) By passing through this muscle tissue fixing nozzle (3), a part of the water in the konnyaku is frozen and fixed as muscle tissue.

What is important here is that freezing occurs only on the surface of the filamentous konjac. Contacted filamentous konjac <(6
) The water intervening between the konjac is a link between the konjac.
By freezing this water.

It is possible to combine and integrate filamentous konnyaku (6) comrades. The binding force at this time is the water content of konnyaku,
Temperature of freezing device and muscle tissue fixing nozzle (3), processing time (
(retention time) etc. If a larger amount of water than necessary freezes, it will become porous, defeating the purpose of the present invention, and also impairing the texture, so care must be taken. After the muscle tissue has been immobilized, it is left in the air and then placed in water, which also serves as a freezing section to thaw.

The product is dehydrated and sliced into appropriate shapes.

Action> According to the method of the present invention, the contact portions of the bundle-like filamentous konjac are combined by freezing and become integrated.

Since the freezing in this case is partial freezing, the internal structure of the konjac remains unchanged. Compared to press molding, the bonding strength between filamentous konjac is greater, and when a spiral twist is added on top of that, it has the effect of increasing shape retention.

The present invention will be explained in detail below with reference to Examples.

<Example 1> Konjac flour 10. Og was swollen and dissolved in water 200 vs Q to prepare konjac paste. Next, after leaving this at room temperature for 2 hours, it was put into a kneader (mixed for 1 minute and mixed for 1 minute).
30 mQ of milk of lime containing 0.5 g of lime was added and mixed quickly. Such an alkali sol with a diameter of 0.8
It was extruded into warm water heated to 80° C. through a nozzle equipped with 20 holes of 500 m in diameter to form a thread. After holding for about 15 minutes to complete coagulation, it was taken out and placed on a wire mesh to dehydrate. Next, align this lengthwise to make a bundle with a diameter of about 1 mark, and make a bundle of about 10
Moisture inside the bundle was removed by gripping and fixing the length of 1, rotating both ends in opposite directions, and squeezing. Fix the entangled konjac bundles so that they do not return to their original state, place them in the freezer, and freeze them at -20°C for about 20 minutes.
It was taken out, thawed, and dehydrated.

As shown in FIG. 3, the obtained muscle tissue-like konjac (8) has filamentous bodies connected to each other, resembling muscle tissue, and has a spiral shape. This is horizontal and vertical.

When sliced diagonally and eaten, it had a unique texture not found in conventional konjac products.

<Example 2> Konjac flour 10. Og was swollen and dissolved in 200 ya Q of water, and filamentous konjac was obtained in the same manner as above. 30.0 g of starch was dissolved in 23 m Q of water, 10 g of fish meat extract was mixed therein, and the mixture was extruded in the same way as konnyaku to obtain a filamentous product. To the <20 filamentous konjac fibers thus obtained, 5 filamentous starch fibers were added and ten muscle-like konnyaku fibers were prepared in the same manner as in Example 1.

When this muscle-like konnyaku was sliced into 5-mark thick slices and eaten, it had a texture similar to fish sashimi.

<Example 3> The konjac alkaline sol obtained in Example 1 was
．． It was extruded into a thread form through a nozzle with a 4-11o hole into hot water heated to 80'C. The sample was kept in this state for 15 minutes to complete coagulation, and then taken out and left to stand to remove surface moisture. A perforated plate with holes of 1 mm in diameter was placed at the bottom of a cylinder with a diameter of 40 wo, a 60 mesh wire mesh was placed on top of it, and filamentous konjac was poured from above to a thickness of about 7 fields, and the plate was flattened. Furthermore, a 60-mesh wire mesh was placed on top of that, a perforated plate was placed on top of that, and the wire was tightened lightly with a shako vise. This is -1
When the mixture was kept in a refrigerator at 5° C. for about 30 minutes and taken out, a tabular muscle-like konnyaku with filamentous konnyaku in close contact with each other was obtained.

When thawed, drained, and eaten with seasonings, it had a unique texture, and could be eaten as is, like a hamburger, or sliced and eaten like sashimi.

<Example 4> Konjac flour 10. Prepare konnyaku seaweed by swelling and dissolving Og in 180mQ of water.After leaving it at room temperature for 1.5 hours, put it in a mixing machine and mix it thoroughly, and add 4g of meat extract,
1g of onion powder dissolved in 15mQ of water,
and 25 ml of milk of lime containing 0.6 g of lime were added and quickly kneaded. This was extruded into hot water heated to 80° C. through a nozzle with a hole of 0.6 mm in diameter to form a thread.

After waiting for about 15 minutes to complete coagulation, it was taken out, and surface water was removed by centrifugation. This is cut into 2mm lengths, and compared to the uncut long filamentous konjac, 1/
The mixture was mixed at a weight ratio of 2:2 and the same procedure as in Example 3 was performed to obtain flavored tabular muscle-like konjac.

The obtained konnyaku was low in calories, yet delicious and had a meat product-like taste, and had a good texture.

<Effects of the Invention> The muscle-like konjac obtained by the present invention has a unique texture that is not found in conventional plate konjac, string konjac, sashimi konnyaku, etc. The tissue does not separate easily. Therefore, by slicing it, it can be provided in various forms as a substitute for sashimi, scallops, etc., and can be used in a wide range of applications as an inexpensive, high-quality, low-calorie food.

[Brief explanation of drawings]

FIG. 1 is a schematic diagram of an apparatus used in the manufacturing method of the present invention, and FIG. 2 is an enlarged perspective view between a fixed guide and a rotating guide. FIG. 3 is a perspective end view of the obtained muscle-like konjac. (1) Fixed guide (2) Rotating guide (3) Muscle tissue fixing nozzle (4) Freezing device (5) Pulling device (
6) Thread-like konjac (7) Filament-like konnyaku bundle (8) Muscle-like konnyaku or more

Claims (1)

[Scope of Claims] 1. Muscular tissue-like konjac which is formed by a large number of filamentous konjac connected at adjacent parts and integrated in a spiral shape. 2 After heating the filamentous konjac extruded from an extrusion device, the adhering moisture is adjusted to form a long bundle, and then it is partially frozen and integrated into a muscle tissue-like konjac. How to make anther.