JPS6368054A - Reversible 'konjak' and food additive composed thereof - Google Patents

Abstract

PURPOSE:To obtain a reversible KONJAK (paste made from the starch of devil's tongue) which is liquid or pasty at normal temperature and is coagulated to the state of KONJAK under elevated temperature, by adding a specific compound as a catalyst to a tuberous root of devil's tongue or water-containing KONJAK powder and heat-treating the mixture. CONSTITUTION:A tuberous root of devil's tongue or water-containing KONJAK powder is added with one or more compounds selected from sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, calcium carbonate, sodium sulfite, magnesium carbonate, sodium bicarbonate, ammonium bicarbonate and ammonium carbonate at a rate to give a mixture having a pH of <=10. The obtained mixture is heat-treated at 70-130 deg.C. Refined KONJAK powder is better than the tuberous root as the KONJAK raw material because of the stabilized properties of the powder. The amount of the above compound to be added as a catalyst is preferably determined by a preliminary experiment using a small amount of the KONJAK powder.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a reversible konjac that reversibly transitions between a liquid state and a solidified state depending on the degree of cold temperature, and a food additive made from the same. be.

More specifically, a small amount of caustic alkali is added to konjac potato or konjac flour, etc., which has been properly moistened, and the mixture is heated for 70'.
A reversible konjac that undergoes heat treatment above C to produce a reversible konjac that reversibly shifts between a liquid state and a solidified state depending on the degree of cooling temperature, and is itself a food or processed fish products and processed meat products made from it. products, noodles, soybean processing, dairy products,
It relates to food additives used in confectionery, bread making, oils and fats, fruits, side dishes, seasoned foods, alcoholic beverages, recreational drinks, etc.

[Conventional technology]

First, the fact that the present invention has the potential to produce products with a wide variety of uses will be explained below by explaining the conventional "konnyaku".

The conventional method for producing "konnyaku" and its process are as described in the following document.

(Note) Chemical industry formal wear food manufacturing process causalities page 484 (1)
Konnyaku balls (Konnyaku yam) The corms of konnyaku, which is used as a sweet potato ingredient, are called konnyaku dama, and those that are 2 to 3 years old are harvested. The suitable season for collecting is from October F to mid-November. Some of the vines were collected from around late August, but they were taken too early for fear that the vines would wither and the vines would clump together, so the quality is poor. Konnyaku balls are usually semi-circular, but some have a pointed tip. It is said that the shoulder part of the konnyaku ball has the strongest gelatinizing power, while the sharp part has weaker gelatinizing power.

The quality of tea grown in the Tenryu River basin in the nine states is good, but the quality of tea grown in the second crop of tea or in paddy fields is comparatively poor. In recent years, it has been imported from the south (wild products from Java, Sumatra, and Porneo), but it is about the size of a human head and is imported after being dried and cut into pieces. It is cheaper than locally produced products, but its gelatinizing power is poor.

Storing the balls Konnyaku balls are perishable, so it is important to store them so that they do not rot or freeze. Therefore, store it in a well-ventilated place where it will not freeze.

Do not leave bales piled up. Jade has a strong acid content, so mice won't harm it.

(2) It is made by drying and pulverizing konjac powder balls, and is a fairly heavy powder (36 mesh). Those that scatter like dust when scooped by hand are starchy and have weak gelatinizing power, and those with the least gelatinizing power are said to be of good quality.

(3) Calcium hydroxide food additives should be used, and they should be stored in cancer because they tend to absorb moisture.

(4) Mixing ratio plate konnyaku: 45 kg of balls, 1 kg of calcium hydroxide,
Takes 952 pieces, 25 to 30 times the size of polka dots.

Thread konnyaku: 45Ky of balls, 1Kg of calcium hydroxide, 25-30 times the size of polka dots, 254Kfl When using finished konjac flour, 6Kg of powder is sufficient for 15Kg. Yield is bad.

2) Manufacturing method (1) Thread konjac washing: Sort the balls and divide them according to size. Large balls are washed with a brush and cut into appropriate sizes. Wash the balls in a washing machine.

Put it in a colander.

Place the washed balls in two large steaming pots, heat from cold water, and boil for about 2 hours. The best is the one that takes 7 to 8 minutes and has a strong gelatinizing power and is red in color.

Grinding: Put the peeled balls into a milling machine, grind them with a stone mill while running them under water, and add a water pail as a milky lotion.

The milky lotion poured in a water pail will quickly gelatinize, so stir it frequently with a bamboo stick and leave it for about 1.5 hours when the pail is full. At this point, the mixture is completely gelatinized and cannot be stirred with a stick. This is because mannan, the main component, absorbs water and expands, becoming a highly viscous colloid.

Stir-up and addition of lime: Add 1.5 Ky of calcium hydroxide and dissolve in 3.6 ml of water to make a milky lotion. The worker applies oil to his/her hands to prevent the glue from getting on his/her hands, grinds them, and transfers the gelatinized material to a kneading machine with a volume of 9. l! Pour 4 to 5 buckets of water into the water, add Hontsuri 99, rotate it 2 to 3 times, check the condition of the paste with your hands, and decide the amount of water and lime milk. This operation is important and requires many years of experience.

Next, add milk of lime (generally 450 ml of milk of lime and 5.4 J of water!) and rotate the kneading machine for about 2 to 3 minutes.

Squeezing: Squeeze into hot water under pressure. Squeeze it out to a thickness similar to that of somen noodles, and make sure that all the stuff in the kneading machine runs out after 3 times. This is because the thickness becomes large.

(2) Place the molded konjac sheets in a hot boiling pot and knead them for about 4 hours, then cool and cut.

The above is an overview of the conventional method for producing "konjac."

Konnyaku, commonly known as ``konnyaku,'' which is eaten at home, is a highly elastic coagulated product that is stable and strong even at room temperature and high temperature.

(Problems to be solved by the invention) -・The ``Konjac'' that the invention aims at is inconceivable according to conventional common sense.

In other words, at room temperature, it takes on a liquid or paste-like phase, from a viscous liquid like honey to a paste-like phase, but as the temperature rises above 60°C, it becomes like traditional ``konnyaku''. It has the property of becoming a solid and highly elastic solidified product, and returning to its initial liquid or pasty state when cooled. The aim is to create a completely new type of konjac.

Therefore, the inventor of the present invention has repeatedly researched the use of conventional ``konnyaku'' in mixtures with other foods in order to fully demonstrate its characteristics, but ``konnyaku'' is not just ``konnyaku''. It was extremely difficult to achieve the above objectives, as some say. That is, although it is an interesting subject to mix it into food and take advantage of its texture, there are fundamentally difficult technical problems.

As stated in the previous document, it is 5 kg of ``konnyaku powder''.
Using calcium hydroxide INg or more for up to 7 kg is because this system is extremely strong base and basically difficult to mix with other foods, and the heat treatment and curing time ranges from several hours to over 10. There are many problems related to time and S.

In other words, from the conventional "konnyaku flour" and "konnyaku ball" to "
It has been extremely difficult to make effective use of the texture of conventional konnyaku by mixing it with other foods.

(Means for Solving the Problems) The present inventor has conducted research to improve the method for producing konnyaku using a strong base as described above, in order to produce konnyaku using a different method. As mentioned above, depending on the degree of cold temperature, konnyaku can be changed from liquid or paste-like, for example, mucilage-like, to paste-like, to solidified, for example, hard konnyaku. I came to discover it. (Note) Hereinafter, the term “
"Konnyaku" is described as reversible konnyaku.

Moreover, this reversible konjac can be used with food or with food.
It has remarkable characteristics as an agent. In other words, while the white meat can be used as a variety of foods, it can also be used as an additive with other foods to create completely new foods.

To explain this with an example, meat paste products are usually hard when cold and soft when warm, but if a small amount of the reversible konnyaku of the present invention is added to the paste product, it will become harder when cold. The hardness is almost the same when hot, and if a large amount is added, it becomes soft when cold and hard when hot, making it possible to obtain a meat paste product that goes beyond conventional wisdom.

That is, the present invention comprises adding soluble soda, caustic potash, sodium carbonate, potassium carbonate, calcium carbonate, sodium sulfite, magnesium carbonate, sodium bicarbonate, ammonium bicarbonate, or ammonium carbonate to a hydrated konjac potato or konjac flour. , or a mixture obtained by adding and mixing the mixture to a pH of 10 or less and heat-treating it at 70°C to 130°C. Moving reversible konjac, and the addition of soluble soda, caustic potash, soda carbonate, potassium carbonate, calcium carbonate, sodium sulfite, magnesium carbonate, sodium bicarbonate, ammonium bicarbonate, ammonium carbonate to the hydrated konjac potato or konjac flour. It is obtained by adding and mixing the mixture alone or in a mixture to a pH of 10 or less, and heat-treating it at 70°C to 130°C. It reversibly changes state between a liquid state and a solidified state depending on the temperature. Processed seafood products made from konjac, processed meat products, noodles, processed soybeans, dairy products,
The Company provides food additives for confectionery, bread making, oils and fats, fruits, side dishes, seasonings, alcoholic beverages, and recreational beverages.

Next, the method of the present invention will be specifically explained.

The appropriately hydrated konjac potato or konjac flour used in the present invention refers to the aqueous liquid of konjac potato and konjac flour, that is, sol or gel, as described above in the explanation of chemical industry formal wear and food manufacturing process. be.

(Note) The raw material for konjac used in the present invention is purified konjac flour. Since the properties of konjac potatoes are unstable depending on storage conditions, production areas, etc., and they are not easy to obtain, it is more preferable to use refined konjac flour with stable properties. The explanation will be based on conditions using purified konjac flour as a representative konjac raw material.

In addition, when using purified konjac flour, it is preferable to consider the moisture content, swelling time, swelling temperature, etc. depending on the quality of use.

(Note) The mixture of purified konjac flour and water is hereinafter referred to as purified konjac flour aqueous liquid.

That is, there is a difference between when the conditions are mainly cold and when the conditions are mainly hot. Simply put, it is a liquid or a paste when cold, and a soft solidification or a hard solidification when hot. Therefore, "refined konjac flour"
It is preferable to decide the ratio of water and water depending on the purpose.

Practical "refined konjac flour" 0.1% to 7.0%, moisture 99.9% to 93. A ratio of 0% is often used.

Caustic soda, caustic potash, soda carbonate, potassium carbonate, calcium carbonate, sodium sulfite, used in the present invention,
The contents of magnesium carbonate, sodium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbonate, etc. are as follows.

There is no problem with the quality of the above-mentioned drugs, etc. alone or in combination, as long as they can be used in food. The amount used varies depending on the quality of refined konnyaku flour, its aqueous concentration, and the intended content of reversible konnyaku. Therefore, it is preferable to adjust the amount of catalyst to be used in advance through small-scale experiments to determine the final amount to be used.

Referring to an example of the method carried out in the present invention as a standard method, in the case of a purified konjac powder aqueous liquid with a concentration of 4%, the pH of the aqueous liquid is usually around 5.4 to 6.2. be. Therefore, the amount of catalyst to be added is such that the lower limit is about +0.2 in terms of pH value, and the upper limit is within pH 10.0. That is, the pH of the aqueous liquid at 4% concentration is 5,
If you want the desired reversible konnyaku in step 8 to have the hardness of normal konnyaku when warm and to form a soft paste when cold, reversible konnyaku is produced by heating to 70°C or higher using caustic soda as a catalyst.

As mentioned above, there are various prerequisites for adding a catalyst, so as mentioned earlier, it is preferable to set the conditions each time (for each rod) through preliminary experiments. There are two ways to display the amount of catalyst used: one is simply expressed as 3 numbers, and the other is expressed as pH.

Since it is a natural raw material, the value may not be consistent depending on the contaminants. In the explanation of the present invention, the q number and the PH value will be mixed together in an easy-to-understand manner each time. In addition, when using caustic alkalis or strong bases as mentioned above, catalysts are not often mixed, but in order to avoid using caustic alkalis as much as possible, organic acid salts, phosphates, calcium acetate, etc. Combination use is a preferred method.

The reaction conditions for the mixture of the purified konjac powder aqueous liquid and the catalyst are as follows.

12. Temperature Conditions The rate of reaction from the mixture to phase reversible konnyaku depends largely on the heating temperature and time, provided that the amount of catalyst in the mixture is constant. For example, if the reaction time is about 30 minutes when the heating temperature is set to 90°C or higher under the following catalyst amount conditions, it may take 5 hours or more when the reaction time is set to 70°C. Also, if the catalyst is increased under the above conditions, 1
The reaction may be completed in about 0 minutes.

Therefore, the temperature conditions and heating time depend on the quality and quantity of the catalyst used, and indirectly on the quality of the reversible konnyaku (distant purpose). If time is the goal, it becomes one of the standard conditions for obtaining reversible konjac by reacting purified konjac powder aqueous liquid with a catalyst.

The contents of the reversible konnyaku which reversibly changes state between a liquid state and a solidified state according to the degree of cold temperature in the present invention are as follows.

In the case of cold temperature, it is under non-freezing conditions, and in the case of warm temperature, it is up to retort processing or canning temperature = 14 -. For example, on average, +1
The temperature is around 50℃.

The range between liquid and solidified is from viscous liquid like molasses to
It goes from pasty to hard coagulated, and the consistency of the coagulated state is between that of pudding and that of the hard "konjac" commonly sold on the market.

The above reversible effects in the relationship between temperature and state can be generally summarized as follows. When cold, reversible konnyaku is a liquid with a thin viscosity like molasses, but when warm, it is averagely firm and pudding-like. In addition, when cooled, the average form of paste-like (commonly called jam-like form) is that it has the consistency of commercially available konnyaku mentioned above.

The above is the average reversibility mode of reversible konjac, but the final reversibility will change depending on whether it is mixed with other foods or mixed with various additives, so if you want to achieve the desired reversibility, please It is preferable to determine the conditions after appropriately examining the mixing ratio with the additive and the change in reversibility due to the mixture with the additive through small-scale experiments.

The reversible konjac food and food additives in the present invention are as follows.

As mentioned earlier, reversible konnyaku starts from a liquid state to a paste state when cold, and changes from a pudding-like form to a hard solidified state when warm, and by adding starch, it has almost the same texture both when cold and hot. There is a way to do that. Therefore, by utilizing them as foods or food additives, a wide variety of new foods can be produced.

Examples of typical food names are given below.

(Notes) (1) Regarding the use of reversible konnyaku in foods, the contents of flavors, seasonings, extracts, etc. to be used will be in line with the exemplified foods, so details will not be entered. Therefore, the name of the food should be the name of the added flavor or the name of the food to which it is added.

(2) Cold food names shall be displayed in the following order.

The above names are given as the state of food that is edible when cold and the state of food that is edible when hot.

Regarding the use of reversible konjac as a food additive, the additive food to be used is written in parentheses after the above food name. For example, if a sausage with a similar texture is produced by adding the reversible konnyaku of the present invention to a conventional sausage, write "sausage raw material" in parentheses. In the case of a simple mixture, enter only the name of the added food.

Foods made from reversible konjac (a) Uses of reversible konjac (liquid when cold > 4 (pudding when warm) (1) Liquid chawan mushi (2) Liquid white flour (3) Liquid egg tofu (4) Liquid tofu (5) Concentrated in liquid state
(6) Liquid pudding (b) Reversible konnyaku used (cold paste) and (warm solidified state) (1) Paste tofu (2) Paste udon (3)
) Paste cheese tofu-like (4) Paste sausage (5) Spongy kamaboko style (6) Sponge-like sausage Reversible konjac food additive (a) Use reversible konjac (liquid when cold) ≧ (warm 16
(1) Liquid coffee pudding (water-extracted coffee) (3) Liquid coffee pudding (water-extracted coffee)
) Liquid potage pudding (potage soup) (4) Liquid consommé pudding (consommé soup) (5
) Liquid Nikogori (soy sauce-boiled fish) (6) Liquid tofu pudding (soy milk) (7) Liquid milk pudding (milk) (8) Liquid orange pudding (orange youth) (b) The reversible konjac used is ( (1) Sausage (balk sausage raw material) (2) Kamabakoku kamaboko raw material) (3) Chikuwa (chikuwa raw material) (4) Paste processed cheese pudding (processed cheese) = 1 piece - (5) Paste mayonnaise pudding (mayonnaise) (6) Tamagoyaki (kei egg) (7) Shu mai (shumai) Ingredients) (8) Paste Azuki-an Yokan (Azuki-an) (9) Paste strawberry jam pudding (Strawberry jam) (10) Soy milk tofu (Soy milk) (11) Milk tofu (Milk) Examples from the above representative examples The following describes how to extract and use reversible konjac as food and food additives. There are three main ways to use reversible konnyaku. for example,
There are cases in which reversible konnyaku is mixed with flavors, extracts, and other additives to make it into food directly, cases in which reversible konnyaku is mixed into already finished foods, and cases in which it is mixed into unfinished foods to complete processing. method etc.

Reversible konjac food (1) Liquid orange pudding Liquid reversible konjac with orange flavor = 19
- Mix citric acid, sugar and coloring to make liquid orange pudding. You can freely adjust the mixing ratio according to your preference.

It becomes liquid when cold and pudding-like when warm.

(2) Paste cheese tofu-like paste Reversible konnyaku is mixed with cheese flavor, seasoning, and coloring to make paste cheese tofu-like. You can freely adjust the mixing ratio according to your preference.

It is paste-like when cold and solidifies when warm.

Food additives for reversible konjac (1) Liquid white flour Add liquid reversible konjac to commercially available canned white flour (paste) at a ratio of 2=1 and mix thoroughly to obtain liquid white flour. You can freely adjust the mixing ratio according to your preference.

It becomes liquid when cold and becomes paste when warm.

(2) Liquid noodle tofu Liquid reversible konnyaku is mixed with commercially available silken tofu at a ratio of 1:3 and thoroughly mixed to obtain liquid noodle tofu. You can freely adjust the mixing ratio according to your preference.

It is liquid when cold and solidifies when warm.

(3) To produce regular "kamaboko", paste-like reversible konnyaku is mixed in a 1:1 ratio of konjac paste into a mixture of ground walleye that has been seasoned with salt, etc. and added with starch, etc.

The mixing ratio can be adjusted freely. The mixture is steamed to make kamaboko.

It feels soft when cold and hardens when warm.

(4) Mix reversible konjac paste in a commercially available strawberry jam at a ratio of 1:1 and mix thoroughly to obtain a jam-like strawberry jam. You can freely adjust the mixing ratio according to your preference.

Jam-like when cold, solidifies when warm.

(5) Mix minced pork with chopped seasoning vegetables to make Shumai A/V part, mix with reversible konjac paste in a ratio of 1:1, and mix thoroughly. You can freely adjust the mixing ratio according to your preference. It is then wrapped into noodle wrappers and steamed to make shumai.

It has a soft feel when cold and hardens when warm.

(6) Mix reversible konjac paste in commercially available mayonnaise at a ratio of 1:1 and mix thoroughly to obtain paste mayonnaise. You can freely adjust the mixing ratio according to your preference. It is paste-like when cold and hardens when warm.

The above is an overview of foods and food additives made from reversible konjac.

If you want to have a texture when hot, that is, a coagulated texture or a hard coagulated texture when cold, you can control the amount of starch added and adjust the effect freely.

For example, in order to produce "normal kamaboko," ground walleye is salted and seasoned, and a paste-like reversible konjac mixed with starch is mixed in a 1:1 ratio. The mixing ratio can be adjusted freely. The mixture is steamed to form kamaboko. It is preferable to adjust the ratio of adding starch to the paste-like reversible konnyaku, which solidifies hard both when cold and when hot, depending on the purpose of use.

According to one reference according to the present invention, the amount of starch added is generally within 30% by weight, and if it exceeds that amount, the taste is often impaired.

In the present invention, as described above, there is a method in which reversible konjac is produced in advance and then made into food or food additives, and a method in which konjac potato or konjac flour, etc. containing appropriate water is added to flavor, seasoning food, etc. A method of adding and mixing a catalyst for reversible konjac, such as compatible soda, soda carbonate, or calcium carbonate, and then heating it to obtain a reversible konjac food or a food mixed as an additive. There is. However, it is more preferable to use the reversible konjac after it is produced than the method described above, since the catalyst can be removed or the contents can be made from the reversible konjac.

The above are details of the present invention.

That is, the features of the present invention can be summarized as follows.

(1) It is a reversible konjac that reversibly moves between liquid and solidified states depending on the degree of cold temperature.

(2) The reversible konnyaku can be easily and inexpensively produced.

(3) The reversible konnyaku is safe as food.

(4) The reversible konnyaku effectively contributes to the creation of new foods as foods or food additives.The details of the present invention will be separately explained with examples.

Next, the method of using the reversible konjac food and food additives of the present invention will be explained in detail for each food.

(Note) (1) The concentration of reversible konjac used is commonly referred to as the konjac content, but the ratio to water will be used in the following explanation. (Example) 3% reversible konjac means 3% dry weight of konjac to 97% water.

(2) When starch is mixed with reversible konnyaku and used as reversible konnyaku, for example -24-.

When it is written as 110% starch and 3% reversible konjac, it is a mixture of 100 parts of 3% reversible konjac and 10 parts of starch by weight.

(3) Comparison of the state of softening when cold and solidifying when hot is expressed according to the following criteria.

(4) The name of each food after mixing reversible konjac shall be referred to by its original name. For example, a mixture of sake and reversible konnyaku is also called sake. Therefore, the expression "producing a mixture" is used to refer to producing a mixture.

Use reversible konjac foods and food additives that reversibly change states between liquid and solidified depending on the degree of cold temperature as new molding agents for taste and texture modifiers for processed seafood products and processed meat products. The details of the usage method used are as follows.

(a) Main processed seafood products Fishery paste products Fish cakes, hanpen (rice balls), fish sausages, fish balls, fish cakes, fish and shellfish products Fish and shellfish pickles, boiled fish and shellfish, grilled fish and shellfish (b) The main processed meat products are sausages, hamburgers, shumai, meat dumplings, and a new type of kamaboko is a representative example of fish paste products.
An aspect of manufacturing will be explained.

After salting, seasoning, and starch were added to sufficiently frozen croaker meat, it was molded and steamed at 80°C to 90°C to produce kamaboko, which was designated as A as a control.Separately, After adding the starch, 3% reversible konnyaku was added in a weight ratio of 100 to 100 parts of meat, and after thorough mixing, it was shaped and steamed at 80°C to 90°C, and the resulting "Kamaboko" was designated as B. Separately, after adding the starch, 10% starch and 3% reversible konnyaku were added in a weight ratio of 100 to 100 crochet meat, and after thorough mixing, it was shaped into 8 pieces.
When "Kamaboko" made by steaming at 0°C to 90°C is designated as C, the textures of each are simply compared in terms of hardness as follows.

BC (Standard) Hardness ratio 1029 (15°C) (90°C) 10 10 Values of 10 or more are common, but their properties are well used.

Therefore, the amount of reversible konjac used in seafood paste products depends on the quality of the raw konnyaku, the desired flavor, texture, fish species,
Since the amount varies depending on the quality of the fish, it is preferable to confirm the conditions and determine the amount to be used each time through experiments.

Next, I will give two representative examples of fish and shellfish products.

First, we will explain one aspect of the new grilled sea bream for fish and shellfish grilling.The surface of a raw sea bream is coated with 2-5 cocoons of 2% reversible conic containing 1% salt, and then baked over a weak gas fire. Heating is stopped after 10 minutes and the film-like material and coagulated material on the surface are removed to obtain a juicy heat-treated sea bream. The color tone of the sea bream can be easily controlled by adjusting the coating thickness. The quality of the reversible konnyaku in this case is unlikely to be a big problem.

Also, one aspect of miso-zuke of "mad cod" among fish and shellfish pickles will be explained.

Soak fillets of Madara cod in a mixture of commercially available miso and 1% reversible konnyaku in a weight ratio of 1:1. Stop the marinating at 96 o'clock and grill the pickles over a weak gas fire for about 5 minutes. Baked. To obtain grilled pickled fillets that are soft when cold and have appropriate hardness when hot.

From the above, the amount of reversible konjac used for fish and shellfish products varies depending on the quality of the raw konnyaku, the desired food taste, texture, species of fish and shellfish, quality of fish and shellfish, etc., so it should be determined in advance through experiments. It is preferable to check the conditions and decide the amount to be used each time.

Next, one aspect of a new hamburger steak will be explained as a representative example of processed meat products.

4% reversible konnyaku is mixed with ground pork and mixed meat at a raw weight ratio of 1:1 at a ratio of 1:0.3, seasonings and spices are added to the mixture, and the mixture is molded. A hamburger steak is obtained by heat treatment. It is soft when cold and the meat is delicious.

From the above, the amount of reversible konjac to be used in meat processed products varies depending on the quality of the raw konnyaku, the desired taste and texture, the type of meat, the quality of the meat, etc., so please confirm the conditions each time by experiment in advance. It is preferable to determine the amount to be used.

[Effects of the Invention: (1)] As detailed above, the features of the present invention can be summarized as follows.

(1) Reversible konnyaku is a filler that does not significantly impair the original taste of seafood paste products, processed meat products, etc.

(2) Reversible The fish paste products and processed meat products to which konnyaku has been added have a new texture that changes from the conventional wisdom of being hard when cold to a soft texture when cold. Become food.

(3) Reversibility The properties of konnyaku are not significantly affected by the pH of the food.

(4) Reversible Konjac has a high water retention property, so when it is applied to food to form a film, there is little damage to the food even when heat treatment is performed over an open flame, and depending on the method, the food becomes steamed.

(5) Since reversible konjac easily mixes with various food additives and seasonings, it is necessary to infuse the properties of reversible konjac into the food when processing foods such as pickles and boiled dishes using it. easy.

(6) Reversible konjac has a higher gel strength as the konjac content increases, so it can be easily mixed with food materials and foods, and has excellent moldability.

The details of the present invention will be explained separately with reference to examples.

Depending on the degree of cold temperature, reversible konjac foods and food additives that reversibly transition between liquid and solidified states can be used to adjust the taste and texture of processed foods such as noodles, processed soybeans, and dairy products. The details of how to use it as a new molding material, etc. are as follows.

(a) Main noodles and products In addition to shellfish, soba (b) Main soybean hB-1L products Tofu, soy milk pudding, kanmodoki.

(C) Main Dairy Products Cheeses, Condensed Milk, Milk Pudding, and Other New Milk BeveragesNext, one aspect of the production of a new "noodle belt" as a representative example of noodle products will be explained.

Mix wheat flour (strong flour) with 4% reversible konnyaku in a weight ratio of 100:55, knead thoroughly, and roll to form noodle sheets. The actual moisture OVT% is 52% or more. Normally, if the moisture content (OVT%) is more than 45%, the workability will be significantly deteriorated, but if the above-mentioned reversible konjac is mixed, the
% or more moisture (OVT%), the molding operation is easy. In addition, the reversible konjac noodle strips do not lose their shape even when bathed in boiling 11i water for a long time.

The amount of reversible konjac used for the above noodle products is:
Since it depends on the quality of the raw material, the desired taste and texture, the type of flour, its quality, etc., it is preferable to confirm the conditions each time through experiments and decide on the amount to be used.

Next, one aspect of the production of a new "soy milk" as a representative example of processed soybean products will be explained.

0.5% reversible conic is mixed with commercially available soy milk at a weight ratio of 1:1 to obtain soy milk.

That is, soy milk is obtained which is liquid when cold and pudding-like when warm, for example, tofu-like.

The amount of reversible konjac used in soybean-processed products differs depending on the quality of the raw konjac, the desired taste and texture, the type of soybean-processed product, its quality, etc., so be sure to confirm the conditions each time by experimenting before using. It is preferable to determine the amount.

Next, one aspect of the production of a novel "milk" as a representative example of dairy products will be explained.

0.5% reversible conic is mixed with commercially available milk at a weight ratio of 1:1 to obtain "milk".

That is, milk is obtained which is liquid when cold and pudding-like when warm, for example, tofu-like.

The amount of reversible konjac used for dairy products differs depending on the quality of the raw konjac, the desired flavor, texture, type of dairy product, and its quality, etc., so confirm the conditions each time by experimenting in advance and determine the amount to be used. It is preferable to decide.

[Effects of the Invention: (2)] As detailed above, the features of the present invention can be summarized as follows.

(1) Reversible konnyaku is a fortifying ingredient that does not significantly impair the original taste of noodles, processed soybean products, dairy products, etc.

(2) Noodles, processed soybeans, dairy products, etc. to which reversible konnyaku is added have a softer taste and texture.

(3) Reversibility The properties of konnyaku are not significantly affected by the pH of the food.

(4) When reversible konnyaku is mixed in noodles and processed soybean products, it becomes heat resistant and does not lose its shape even in a hot water bath.

(5) A mixture of reversible konjac and soymilk, milk, or other milk can produce a completely new beverage product that is liquid-like when cold and pudding-like when warm.

The details of the present invention will be explained separately with reference to Examples.

How to use reversible konjac foods and food additives, which reversibly transition between liquid and solidified states depending on the degree of cooling, as taste and texture adjusting agents in confectionery, bread making, etc. The contents are as follows.

(a) Main confectionery products Yokan type; bean paste type, castella type, jelly type.

Creelas; honey paste.

(b) Main bread products Bread; Sweet bread.

Next, one mode of manufacturing a new "red bean paste" as a representative example of confectionery products will be explained.

1.0% allowed for commercially available azuki bean paste (paste).

Mix the reverse konjac in a weight ratio of 1:1 and mix thoroughly.
``Azukian'' is a liquid with high viscosity at room temperature. That is, ``Azuki-an'', which is liquid when cold and solidifies when warm, for example, yokan-like "Azuki-an", is obtained.

The amount of reversible konjac used for the above confectionery products is:
Since the amount varies depending on the quality of the raw material konjac, the desired taste and texture, the type of confectionery product, its quality, etc., it is preferable to confirm the conditions each time through experiments and decide on the amount to be used.

Next, one mode of manufacturing a new loaf of bread as a representative example of bread products will be explained.

The mixture is thoroughly kneaded, the next step of fermentation is carried out, and bread is obtained by heating at 240° C. to 250° C. for 30 minutes after gas treatment. Soft, fine-textured bread is obtained at room temperature.

The amount of reversible konjac used for the bread products mentioned above varies depending on the quality of the raw konjac, the desired taste, texture, the type of bread, etc. It is preferable to confirm the conditions each time through preliminary experiments and decide on the amount to be used.
Generally speaking, for example, the amount of 4% reversible konilla used is the same amount of water as that of wheat flour, or up to 1.5 times the amount of water used.

[Effects of the Invention: (3)] The features of the present invention as detailed above can be summarized as follows.

(1) Reversible konnyaku is a filler that does not significantly impair the original taste of sweets and breads.

(2) Gives a softer taste and texture to sweets, breads, etc. to which reversible konnyaku is added.

(3) Reversibility The properties of konnyaku are not significantly affected by the pH of the food.

(4) Air bubbles in sweets, breads, etc. to which reversible konnyaku has been added are fine and easy to eat.

(5) Creams made from reversible konnyaku are heat resistant and soft when cold, which is a remarkable feature.

The details of the present invention will be explained separately with reference to examples.

Reversible konjac foods and food additives that reversibly change state between liquid and solidified depending on the degree of cooling are used as taste and texture adjusting agents for processed foods such as fats and oils, fruits, and side dishes. The details of how to use it are as follows.

(a) Main oil and fat products: butters, margarines, oil and fat mixed pastes, and chocolate paste.

(b) Main fruit products: jams, marmalades, juices, fruit puddings.

(C) Main sona products Potato paste, vegetable paste.

Next, one aspect of the production of novel fat-and-oil mixed pastes as a representative example of fat-and-oil products will be described.

4% reversible konjac peanut powder, sugar, salt, etc., and 30% of the weight of the reversible konjac oil and fat are added and thoroughly mixed to form a peanut paste 1~.

That is, a peanut paste is obtained which becomes pasty when cold and solidified when warm.

As mentioned above, the amount of reversible konjac to be used for oil and fat products varies depending on the quality of the raw konnyaku, the desired taste and texture, the type of oil and fat product, its quality, etc., so the amount to be used is determined by confirming the conditions each time through experiments in advance. It is preferable.

Next, one aspect of the production of novel juices as a representative example of processed fruit products will be explained.

A slightly viscous Orange Digi Youth is obtained by mixing 0.5% reversible conic with a commercially available Orange Digi Youth at a weight ratio of 1=2. In other words, orange juice is obtained which is a slightly viscous juice when cold and becomes pudding-like when warm.

As mentioned above, the amount of reversible konnyaku to be used in processed fruit products varies depending on the quality of the raw material konjac, the desired taste and texture, the type of fruit product, and its quality, so the amount to be used is determined by confirming the conditions each time through experiments in advance. It is preferable.

Next, one aspect of the production of novel potato pastes as a representative example of processed vegetable products will be explained.

Peeled and steamed potatoes are ground and cooled.
The mixture is kneaded with 4% reversible conic at a weight ratio of 2:1 to obtain a potato paste.

To obtain a potato paste that is paste-like when cold and solidifies when warm.

The amount of reversible konnyaku to be used in the above-mentioned processed vegetable products varies depending on the quality of the raw konnyaku, the desired taste and texture, the type of vegetable product, its quality, etc., so please confirm Article 1 in each case by experimenting in advance. It is preferable to determine the amount used.

[Effects of the Invention: (4)] As detailed above, the features of the present invention can be summarized as follows.

(1) Reversible konnyaku is a filler that does not significantly impair the original taste of processed foods such as fats and oils, fruits, and side dishes.

(2) Reversible konnyaku gives a soft feel to oils and fats.

(3) Reversibility The properties of konnyaku are rarely affected by the pH of the food.

(4) Reversible A mixture of konnyaku, fruits, and side dishes is a completely new type of food. In other words, it becomes a paste when cold and a pudding when warm.

The details of the present invention will be explained separately with reference to examples.

The details of how to use reversible konnyaku food and food additives, which reversibly change state between pasty and solidified states depending on the degree of cooling, as taste and texture adjusting agents for seasoned foods. It is as follows.

Main Seasoning Foods: Mayonnaise, Ketchup, Sauce, Miso, Kikaku, Mirin, and Vinegar Next, one mode of production of a new "mayonnaise" as a representative example of seasoning food will be explained.

4% reversible conic in commercial mayonnaise weight ratio 1:1
Mix and make mayonnaise.

That is, a mayonnaise paste is obtained which becomes paste-like when cold and becomes solidified when warm.

The amount of reversible konjac used for the above seasoned foods is:
It depends on the quality of the raw material konnyaku, the desired taste and texture, the type and quality of the seasoning food, etc., so please make sure to experiment in advance.
It is preferable to check the conditions each time and decide the amount to be used.

(Effects of the Invention: (5)) The features of the present invention as detailed above can be summarized as follows.

(1) Reversible konnyaku is a filler that does not significantly impair the original taste of seasoned foods.

(2) Seasoned foods with reversible konnyaku added have a soft taste and texture.

(3) Reversibility The properties of konnyaku are not significantly affected by the pH of the food.

(4) Reversible konnyaku may be used as a side dish as it is when it is mixed in seasoned foods and still warm. That is, it becomes pasty when cold and solidified when warm, creating a completely new seasoned food.

The details of the present invention will be explained separately with reference to examples.

A method of using reversible konjac foods and food additives that reversibly change states between liquid and solidified depending on the degree of cooling and temperature as taste and texture adjusting agents for alcoholic drinks, recreational drinks, etc. The contents are as follows.

(a) Main alcoholic beverages Alcoholic beverages, whiskey.

(b) Luxury beverages Teas, coffees, black teas, herbal medicines.

Next, one aspect of the production of a new "alcoholic beverage" as a representative example of an alcoholic beverage will be explained.

Commercially available sake is mixed with 1% reversible konnyaku in a weight ratio of 1=3 to make sake.

In other words, a sake that is weakly gel-like when cold and pudding-like when warm is obtained. The amount of reversible konjac used for alcoholic beverages depends on the quality of the raw konjac, the desired taste,
Since the amount varies depending on the texture, the type of alcoholic beverage, its quality, etc., it is preferable to determine the amount to be used by confirming the conditions each time through experiments in advance.

Next, one aspect of the production of a novel "coffee" as a representative example of a beverage of choice will be explained.

Commercially available instant coffee is mixed with 0.3% reversible conic and thoroughly mixed to form a viscous coffee liquid.

Obtain a coffee liquid that is viscous when cold and becomes pudding-like when warm.

The amount of reversible konjac used for the above-mentioned beverages varies depending on the quality of the raw konjac, the desired taste and texture, the type of beverage, its quality, etc., so confirm the conditions each time through experiments beforehand and determine the amount to be used. It is preferable to decide.

(Effects of the Invention: (6)) As detailed above, the features of the present invention can be summarized as follows.

(1) Reversible konjac mixes with alcoholic beverages and recreational beverages without significantly impairing their original taste.

(2) The properties of reversible konnyaku are not greatly influenced by the pt+ of the beverage.

(3) When reversible konnyaku is mixed in the beverage, a completely new beverage system is formed that is liquid when cold and pudding-like when hot.

〔Example〕

Next, specific examples of the present invention will be described in detail. Notes (1) Although konjac flour was a commercially available product, it was purchased by lot, so its properties varied greatly, especially its acidity was not constant.

(2) Reversible generation The state of konnyaku is explained by the following criteria, comparing the state at 80°C and 15°C.

Coagulation A: Solid coagulated state rI B: A state that is softer than A〃 C: A hard state of tofu or pudding〃 D: A state of tofu or pudding〃 E: A soft state of tofu or pudding〃 F: Liquid state when it has barely formed a gel 8. Conversion Sugar with a viscosity of about 50% sugar (at 15°C) or below.Liquid.Gel, a mixture of BA and gel.8.Glue in paste B.Runing in paste form with slight syneresis.In the above, syneresis during "coagulation" If there is a lot of syneresis, it becomes liquid B. Also, for properties that are intermediate between the above terms, use the closest expression. Also, a 1 mark on the shoulder of the alphabet means that it is strong all the time, and a - mark means that it is weak all the way.

(3) The reversible konjac used in the examples of foods and food additives is cited from the examples in which it was produced.

Moreover, the name of reversible konjac is, for example, in the case of reversible konjac produced by swelling 40 g of konjac powder in 1000 cc of water, it is called 4% reversible konjac.

(4) The names of target foods produced with the involvement of reversible konjac shall be designated by the following naming method.

a. Name of added flavor and similar food texture when reversible konjac is used as a food; Name of added food when this is used as a food additive Example 1 1000 cc of water is added to 40 g of konjac flour, and it swells for a while. After stirring for 30 minutes until the mixture is mixed, the mixture is left to stand for 12 hours to form a stable konjac powder swollen product.

0.2 g of caustic soda and 2 g of calcium carbonate as catalysts for reversible konjac production are added to the swollen konjac flour and thoroughly mixed to form a mixture of the konjac flour-swollen and catalyst.

The mixture is heated to maintain the temperature of the mixture at 90° C.±5° C. or higher, and heat treatment is performed for 1 hour to complete the reaction and obtain reversible konjac.

Condition at 80℃: Coagulation A Condition at 15℃: Gel A Example 2 1000cc of water was added to 40g of konjac flour, stirred for 30 minutes until it swelled, and then left for 12 hours to ensure stable konjac flour swelling. Make it a thing. 0.7 g of sodium carbonate as a catalyst for reversible konjac production is added to the swollen konjac flour and thoroughly mixed to form a mixture of the swollen konjac flour and the catalyst.

The mixture is heated to maintain the temperature of the mixture at 90° C.±5° C. or higher, and heat treatment is performed for 1 hour to complete the reaction and obtain reversible konjac.

Condition at ao'c: Solidification + Condition at 15℃ Gel A Example 3 1000cc of water was added to 40g of konjac flour, stirred for 30 minutes until it swelled, and then left for 12 hours to form a stable konjac. Make powder swollen product.

Add 0.3 g of Toji-C caustic soda, a catalyst for reversible konjac production, to the swollen konjac flour and thoroughly mix to form a mixture of the swollen konjac flour and the catalyst.

Heat the mixture to bring the temperature of the mixture to 90'C±5°C.
The reaction was completed by heating for 2 hours while maintaining the temperature above, and reversible konnyaku was obtained.

Condition at 80'C: Coagulation A Condition at 15C: Gel A Examples 4 to 15 The same procedure as in Example 1 was carried out. The conditions and results are shown in the table below.

(Leaving space below) Example 16 Mix 500 g of 3% salted walleye surimi with the 4% reversible Conic 500 of Example 1 and potato starch 509, thoroughly knead the mixture and make it into a thick oval shape. Sa10. The fish is shaped and deep-fried to make ``Satsuma-age.''

This "Satsumaage" is soft when cold and crispy when warm.

Condition at 80℃: Coagulation A Condition at 15℃: Coagulation B Example 17 4% reversible Conic 500 from Example 1, 1kg of salted walleye surimi, a small amount of sugar, mirin, glutamate soda, etc., and 150g of potato starch The mixture is sufficiently kneaded in the pick-up machine 1, put on a plate, aged at 40°C for 1 hour, steamed, and covered with a ``kamaboko''.

This ``Kamaboko'' is a mochi-flavored ``Kamaboko'' that has almost the same texture whether cold or hot.

Condition at 80°C: Coagulation A Condition at 15°C: Coagulation Example 18 4% reversible konjac ioog from Example 1 and potato starch 409 were mixed with egg white 200=j, foamed until firm, and surimi of walleye was added. Added with 10g of salt,
The thoroughly mixed mixture is formed into a square hanpen shape, placed in a hot water bath, and solidified to form a ``hanpen''.

This ``hanpen'' has the texture of normal hanpen, whether it is cold or hot.

Example 19 Fresh cream ioog is kneaded with 4% reversible conic 100 from Example 1 and 20 g of sugar to make a cream paste.

A state at 80°C where it is a mild paste when cold and coagulates when warm Coagulation D A state at 15°C Glue A Example 20 Egg white 609, sugar 90g, starch syrup 20g and Example 1-4
50% reversible egg yolk after whisking and mixing with 50g of konnyaku
Add 0g and mix, then add 50g of flour, mix lightly, pour into a mold, and bake in the oven to make baked castella. This castella is thin and has a soft taste.

In particular, it has excellent foam retention.

Example 21 The 4% reversible Conic 500 of Example 1 and 300 g of a commercially available soft marker knife were mixed and kneaded thoroughly to form a paste margarine.

This margarine is a paste when cold and slightly solidifies when warm.

Claims (1)

[Claims] 1. Contains hydrated konjac potato or konjac flour with soluble soda, caustic potash, soda carbonate, potassium carbonate,
Calcium carbonate, sodium sulfite, magnesium carbonate, sodium hydrogen carbonate, ammonium hydrogen carbonate, and ammonium carbonate, singly or in combination, are added and mixed to a pH of 10 or less, and the mixture is heated to 70°C to 130°C. A reversible konjac that reversibly moves between a liquid state and a solidified state depending on the temperature. 2. Contains hydrated konjac potato or konjac flour with caustic soda, caustic potash, soda carbonate, potassium carbonate, calcium carbonate, sodium sulfite, magnesium carbonate,
Reversible depending on temperature, obtained by adding and mixing sodium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbonate alone or in a mixture so that the pH becomes 10 or less, and heat-treating the mixture at 70 ° C to 130 ° C. Fishery processed products, processed meat products, noodles, soybean processing, dairy products, confectionery, made of reversible konjac that moves between liquid and solidified states.
Food additives for bread making, fats and oils, fruits, side dishes, seasonings, alcoholic beverages, and beverages.