JPS62201555A - Production of paste made from starch of devil's-tongue in muscle texture state and production therefor - Google Patents

Abstract

PURPOSE:To obtain a paste made from the starch of the devil's-tongue in a muscle texture state by a simple process, by extruding paste made from the starch of the devil's-tongue from a specific porous nozzle, bonding the extruded fibrous paste in a short time and then heat-treating and gelatinizing. CONSTITUTION:Powder of starch of the devil's-tongue is swelled with a proper amount of water and blended with a gelatinizing agent (e.g., lime) to give a paste made from the starch of the devil's-tongue. It is extruded from a nozzle 11 equipped with a great number of extrusion holes 15 in such a way that gaps c between parts of molded article immediately after nozzle extrusion are lessened. Consequently, parts of the extruded fibrous paste of the starch are mutually bonded in a short time before gelatinization. Then, the bonded paste is heat-treated, collected and integrated.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention provides a food obtained from konjac flour as a raw material, specifically a novel method for producing muscle-like konjac and an apparatus therefor.

<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 Japan, and although it is attracting attention as a low-calorie food, it seems to have a problem with its texture, and its popularity has stagnated.

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, No. 58-50689, No. 58-50690
issue).

<Problems to be solved by the invention> Attempts to obtain unprecedented konnyaku products by concentrating filamentous konjac were made, for example, in 1528-1983.
This can be seen in issue 9G. There are many bundled filamentous konjac fibers that are all partially tied together.
For example, only the ends or the middle part are bound. Furthermore, Japanese Utility Model Application Publication No. 58-50690 proposes a method in which a large number of filamentous konnyaku are covered with cylindrical konjac to form a bundle. Among these types of convergence and integration of filamentous konjac, the method and manufacturing method in which each filamentous konjac is bonded and integrated only at the contacting parts was first proposed by the present inventor in Japanese Patent Application No. 246809/1983. However, it is gradually gaining recognition as a means of improving crispness.

However, all of the above-mentioned conventional techniques require complicated manufacturing methods and equipment. An example of this is the above-mentioned Japanese Patent Application Laid-Open No. 58.
-609 (illustrated by the device shown in No. i7. As seen in FIG. 9, the nozzle (2) of the extrusion device (1)
A large number of filamentous konjac powder extruded from (3) are heat-treated in a heating mortar (4) while remaining in a dispersed state.
Next, after being dehydrated by a water absorbing roller (5), it is compressed and integrated between the upper mold (6) and lower mold (7) shown in the lower part of Fig. 9 and Fig. 10. Through the process and equipment, a muscular tissue-like konnyaku product (9) was obtained. The general structure of a nozzle is a hole diameter of 1 to 3 mφ and a hole spacing of about 10 on. Regarding the fact that the focusing strength is poor when only pressing between the upper mold (6) and the lower mold (7) is performed, the present inventor proposed in the above-mentioned patent application that partial freezing is effective instead of this suppression step. It is proposed in No. 60-2116809.

However, the manufacturing equipment had to become more complex, creating a problem that needed to be solved.

<Means for Solving the Problems> The present inventor has studied a method and device that can integrate filamentous konnyaku without using the complicated steps and devices described above, and has now completed the present invention. be. The characteristic point is that the gap between the extrusion holes of the nozzle is made small so that the many filamentous konjac comrades after nozzle extrusion expand upon opening and come into contact with each other in a short time before gelation, or the molded product immediately after nozzle extrusion is This is because the gap between them has been reduced. When the nozzle is a parallel nozzle, the distance m between the extrusion holes is preferably 3 or less, and in the case of an inclined nozzle, the exit extrusion hole gap (a ) is recommended.

Here, the hole gap refers to a gap existing between a large number of extruded holes, and in this case, the extruded holes are limited to round holes but also include irregularly shaped holes such as square holes. Furthermore.

Slit-shaped parallel extrusion holes are also included.

Effect> According to the method and apparatus of the present invention, a large number of filamentous konjac swells when the nozzle is opened after pressurized extrusion and comes into contact with each other in a short time before gelation, so that they adhere to each other without applying any external pressure. When heated, it turns into a gel, yielding a muscle-like konjac product with high focusing strength.

<Example> Embodiments of the present invention will be described in detail below with reference to the drawings.

FIG. 1 is a side view of a filamentous konnyaku extrusion device.
2 to 6 show embodiments of the nozzle, and the second
4 to 4 are plan views of the nozzle, and FIGS. 5 and 6 are longitudinal sectional views. FIGS. 7 and 8 are partial perspective views showing examples of muscular konjac products obtained by the method of the present invention.

The filamentous konnyaku extrusion device has a structure in which konjac paste placed in a hopper (10) is extruded from a number of extrusion holes (13) of a nozzle (11). In the present invention, in the case of horizontal nozzles as shown in FIGS. 2 and 3, the hole gap (a) is set to 3 vias or less. The reason is the hole diameter (b) of the extrusion hole (13).
This is because even if the pore gap (a) is changed from small to large, if the hole gap (a) exceeds 3 m, it becomes impossible to integrate the filamentous konjac.

Example 1 Konjac flour 10. Konnyaku seaweed was prepared by swelling and dissolving Og in 170 mQ of water. Then set this to 1.5
After leaving it at room temperature for an hour, put it in a mixer and mix thoroughly.
20 mQ of milk of lime containing 0.5 g of lime was added and kneaded quickly. Hot water heated to 80°C was prepared and extruded downward into the hot water from the air above the hot water using an extrusion device equipped with the nozzle shown in FIG.

Table 1 The results are shown in Table 1. In Table 1, the pore gap (
Although the minimum value of 8) is set to 0.5no, the nozzle processing technology makes it possible to provide a hole gap rIX(a) smaller than that, so the present invention can be manufactured for the minimum value of the hole gap (a). However, there are no particular limitations.

The product (12) obtained here has a shape as shown in FIG.

Example 2 An example in which the extrusion hole (13) as shown in FIG. 4 is in the form of a slit will be described below. Even when extruded using a nozzle like the one shown in FIG. 4, it expanded and bonded when opened after extrusion, and it was possible to obtain a chewy muscle-like konjac in the form of a tape or band with a multilayer structure.

Koniya < refined flour 10. Og, 2.5g of starch to 1 part of water
Konnyaku paste was prepared by swelling and dissolving in 50mQ.

Next, after leaving this at room temperature for 1.5 hours, it was put into a mixer and thoroughly kneaded to make 20 m of lime milk containing 0.6 g of lime.Q
was added and kneaded quickly. 80°C as in Example 1
If you prepare hot water of
The individual konnyaku strands moved downward while touching each other in the air, and before entering the hot water, they adhered to each other as if they were already integrated, and this gelled in the hot water.

The results obtained are as follows.

Opening width (hole diameter) of slit-shaped extrusion hole (13) (b)
1.5■, gap (a) between extrusion holes (13) 1.5mm
, in the case of a flow rate of 2.9 cm/sec during extrusion, sufficient integration is possible, and the product shown in Figure 8 (
14) was obtained. The opening width (b) of the extruded holes (13) is 1.5 m+, and the gap (a) between the extruded holes (13) is 2.5 m.
Partial integration was possible under the conditions of m and a flow rate of 2.9 CIII/scc during extrusion.

Example 3 An example of the extrusion hole (15) of the inclined nozzle as shown in FIG. 5 will be described below. Even when extruded using a nozzle as shown in Figures 5 and 6, the konjac paste expands when it is released after extrusion, and due to the inertia of the konjac paste due to the extrusion pressure, many konjac paste stick together and become one piece, easily forming muscle-like konjac. I was able to get

The conditions for preparing konnyaku seaweed are the same as in Example 1. In this example, the gap (n) between the extruded holes (15) could be made larger than in the previous examples. Hole diameter (b) of extrusion hole (15)1. Owen, the gap between the extrusion holes (15) (
a) 2.5■, the flow rate during extrusion is 7.4a++/see, sufficient integration is possible, and the extrusion hole (1
5) Pore diameter 1. Onn, the gap (a) between the extrusion holes (15)
) 3nn and the flow rate during extrusion was 12.9 cm/sec, partial integration was possible. Extrusion hole (1
5) When the gap (a) between them is 3.5 m or more, it is impossible to bond and integrate them in most cases, but when the flow rate during extrusion is
When set to 0 am/see, there were cases where the parts were partially integrated.

As is clear from the above embodiments, according to the method and apparatus of the present invention, it is possible to easily integrate konjac, such as converging, binding, and laminating. Furthermore, by coloring a portion of the konjac paste sent to the extrusion nozzle or sending flavored konjac paste to a portion of the extrusion holes, it is possible to easily diversify products.

<Effects of the Invention> The method for producing muscle-like konjac of the present invention and the production apparatus used therefor are as described above, so that the conventional linear process and apparatus can be simplified at once, and it is possible to produce konjac products with low cis 1-. We achieved diversity. As a result, it is possible to provide a product with good crispness that does not have problems such as separation even when sliced from a single bundle.

[Brief explanation of drawings]

FIG. 1 is a side view of a filamentous konnyaku extrusion device.
2 to 6 show embodiments of the nozzle, and the second
4 to 4 are plan views of the nozzle, and FIGS. 5 and 6 are longitudinal sectional views. FIGS. 7 and 8 are partial perspective views showing examples of muscle tissue-like konjac products obtained by the present invention. FIG. 9 is a side view showing an example of a conventional manufacturing apparatus, and FIG. 10 is a sectional view of a mold used therein. (10) Hopper (11) Nozzle (12)
(1/I) Product (13) Extrusion hole (15) Inclined extrusion hole (a) Hole spacing vX (b) Hole diameter (c) Gap between molded bodies or more

Claims (1)

[Scope of Claims] 1 Konnyaku paste obtained by adding an appropriate amount of water to konnyaku powder to swell it and adding a gelling agent to it is then extruded through a nozzle. A method for producing muscle-like konjac, characterized by extruding it through a nozzle so that the filamentous konjac come into contact with each other in a short period of time before gelation, and converging and integrating the filamentous konjac before or at the same time as the heat treatment. . 2. The method for producing muscle tissue-like konjac according to claim 1, wherein the gap between the molded bodies immediately after extrusion is 3 mm or less. 3. In an extrusion device that extrudes the konnyaku seaweed put into a hopper through a multi-hole nozzle, the nozzle is used as a parallel nozzle and the extrusion hole gap (a) is small, or the gap (c) between the molded bodies after nozzle extrusion is ) is a small inclined nozzle, and the filamentous konjac after extrusion is brought into contact with each other in a short period of time before gelation. 4. The apparatus for producing muscle tissue-like konjac according to claim 3, wherein the extrusion hole gap (a) of the parallel nozzle is 3 mm or less. 5. The apparatus for producing muscle tissue-like konjac according to claim 3, wherein the exit extrusion hole gap (a) of the inclined nozzle is such that the gap (c) between the molded bodies after extrusion is 3 mm or less.