KR100445170B1 - A method for manufacturing dried thread type-Konjak - Google Patents

Abstract

The present invention relates to a method for producing dry konjak, and more particularly, to a method for preparing a dry konjak in the form of vermicelli which is excellent in resilience and low calorie diet food.

The present invention is obtained by swelling the konjac powder mixed with various starches in a constant ratio in water, and then konjac sol obtained by extruding into a yarn while mixing by adding 3-6% by weight of lime water and heating at 90-100 ° C. for 30-60 minutes. After cooling and neutralizing with acid at the time of gelation, sugar solution containing 20-30% (w / v) of one or more sugars selected from the group consisting of starch syrup, sugar, sorbitol, fructose, glucose and lactose It is immersed for 3-5 hours and dried for 3 to 3.5 hours in a hot air dryer at 70-80 ℃ provides a method for producing a dry konnyaku.

Description

A method for manufacturing dried thread type-Konjak}

The present invention relates to a method for producing dry konjak, and more particularly, to a method for preparing a dry konjak-shaped dry konjak which is excellent in resilience and low calorie diet food.

The old yam is composed of glucomannan, a high-quality water-soluble polysaccharide, and is used in jelly, noodles, meat products, and fish products as a traditional food material. Konnyaku manna has a unique gel-forming ability, key properties, film-forming ability, and other properties. It is a food material that has high synergistic effects with gums and starch, and has high flowability, and is highly applicable to the food industry.

Conventional konjac has been developed in the form of konjac rice, konjac noodles, which are stocked in oden or skewers, konjac soup, konjac drops, tocopherol, squalene, ginkgo side, allicin, vitamin A, vitamin B, vitamin C, EPA, etc. It is widely used, such as konjac health foods with the same health promoting ingredients.

In addition, stocks of konjac rice, konjac noodles, etc., which have been used for health purposes, low-calorie foods, dietary fiber, and konjac jelly in consideration of dressing action, konjac soup, konjac jelly, konjac sausage, etc., will be developed for a while. However, domestic development status is still insufficient.

Korea does not use konjac, and several companies import konjac powder or konjac powder from China, Thailand and Indonesia as raw materials for export to Japan to manufacture and export low value-added edible konjak. The domestic demand has been expanded.

In the 1990s, with the development of the food industry in Korea, konjac jelly exporters manufacture and sell konjac noodles such as bibim fiber, gukshi shima, konjac ramen, soybean fiber, konjac jelly, and konjac products. Related arts related to the manufacturing method of konjac jelly (Korean Patent Publication No. 1989-7666), Edible Fiber Food (Korean Patent Publication No. 199-700855), Konjac Manna and Oligosaccharides based manufacturing method of health food ( Korean Laid-Open Patent No. 1995-7700), Manufacturing method of jelly with konjac jelly and seaweed dietary fiber as main ingredients (Korean Laid-open Patent No. 2000-73028), Jelly-like dessert food having a fleshy texture and a manufacturing method thereof (Korean Laid-open Patent) No. 2001-1475), konjac mucho (Korean Patent Publication No. 2001-68103), and the like are disclosed.

However, the konjac products manufactured by these conventional technologies are limited in scope and consumption has not been expanded yet as in Japan, but as their use is rapidly increasing as they are recognized as healthy diet foods in Korea, Development of various products using konjac is urgently needed.

Accordingly, the present inventors have completed the present invention by finding out that the present invention can be prepared by using the low calorie property of konjac powder to solve the above problems and to prepare a dried konjac medicated vermicelli.

Accordingly, it is an object of the present invention to provide a method for producing dry Kongon medicine that is excellent in resilience and low calorie diet food.

Figure 1 shows a manufacturing process diagram of the dry Kongon drug according to the present invention.

The present invention is a konjac meal with 6-8% (w / w) added to one or two or more starches selected from the group consisting of corn, potato, sweet potato, and tapioca as a means for achieving the above object. After swelling in water, 3-6% by weight of lime water was added and mixed, and the konjac sol obtained by extruding in a yarn shape was heated at 90-100 ° C. for 30-60 minutes, cooled, and neutralized with acid at the time of gelation. It is immersed in a sugar solution for 3-5 hours and dried for 3 to 3.5 hours in a hot air dryer at 70-80 ℃ provides a method for producing a dry konjak.

The reason for adding various starches to the konjac meal used in the present invention is to increase the absorption rate of the konjac meal, but when the starch is added in an amount of more than the content according to the present invention, the problem of severe swelling dissolution occurs, which is added below the content. This causes a problem of poor absorption efficiency.

After swelling and dissolving 20-40 times of water to konjac powder containing various starch, 3-6% by weight of lime water is added to the konjac powder to aid the gelation of the konjac.The amount of lime water added is 6% by weight. If abnormality occurs, irreversible gelation may occur rapidly, resulting in deterioration of the sensory properties, and when less than 3% by weight, gelation may not occur.

In order to gel the Konjak sol obtained by extruding into a yarn, it is heated at 90-100 ° C. for 30-60 minutes and then cooled until it starts to gel. If the heating temperature is too low, it is solated and reheated. Even if there is a problem that does not become a gel state, if the heating temperature is too high, a problem occurs that the poor gelation occurs.

The gelation occurs during the heating and cooling process, and neutralizes with an acid such as citric acid when the gelation starts, because the pH of the heated konjac sol has an alkalinity of 8.0-10.5, which lowers the sensory characteristics of the konjac.

The neutralized konjac gel is 20-30% of one or more sugars selected from the group consisting of starch syrup, sugar, sorbitol, fructose, fructose, glucose and lactose. (w / v) It is immersed in the sugar solution, which is why the immersion of the sugar solution in order to prevent irreversible deterioration during drying by exchange of some of the moisture in the konjac gel.

After immersed in the sugar solution and dried by hot air to prepare a dry konjac according to the present invention, when the time of hot air drying is less than 3.0 hours, not only the water activity exceeds the optimum condition 0.7, but also the moisture content of the product shelf life Will affect.

On the other hand, when the hot air drying time is more than 3.5 hours, the water activity is good, but the moisture content is too low, the hardening of the tissue is extremely advanced and brittle, there is a problem that can not satisfy the conditions as semi-dried food.

Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples. However, the technical scope of the present invention is not limited to these examples and test examples.

<Example 1>

When swelled by adding 30 times of water to 1 kg of konjac powder without mixing starch, and then adding 5% by weight of lime water to mix, the konjac sol obtained by extruding into a yarn shape was heated and cooled to 95 ° C. for 45 minutes and gelled. After neutralizing with citric acid at, and then immersed in a 25% (w / v) solution of dipping solution for 4 hours and dried for 3 hours in a hot air dryer at 75 ℃ to prepare a dry konkon 0.17 Kg, wherein the sugar used in the immersion sugar Starch, sugar, sorbitol, fructose, glucose and chopped sugar.

Comparative Example 1

Except for using water as the immersion solution, it was carried out in the same manner as in Example 1 to prepare a dry kongon about 0.17 Kg.

<Test Example 1>

In order to examine the recoverability of the dry konjac prepared by the present invention, the dried konjac prepared in Example 1 and Comparative Example 1 was immersed in a sugar solution used as an immersion solution in the preparation of each konjac, dried and then immersed in distilled water for 4 hours. The results of the resilience test by measuring the volume are shown in Table 1, and the numerical values in Table 1 indicate the resilience based on the volume of each dry konnyaku.

TABLE 1 Result of stability test by immersion of various sugar solution

division Immersion liquid corn syrup Sugar Sorbitol fruit sugar glucose Lactose water Resiliency (times) 3.1 2.3 2.8 2.7 2.2 2.3 1.4

As shown in Table 1, there is no practical use due to poor stability when precipitated in water, but the restorability of the dry konjac prepared by the present invention is different depending on the sugar type of the immersion liquid, respectively, showed more than two times the restoring force, in particular Starch treatment can be seen that greatly improved the stability by having more than three times the restoring power.

<Example 2>

Konjac sol swelled with corn, potato, sweet potato, and tapioca starch, each added 7% (w / w) to konjac powder in water, and then extruded into a yarn while adding 5% by weight of lime water. Heated at 95 ° C. for 45 minutes, cooled, and neutralized with acid at the time of gelation.

Then, as shown in Test Example 1, immersed in the most recovering 25% (w / v) starch syrup sugar solution for 4 hours and dried for 3 hours in a hot air dryer at 75 ℃ to prepare four types of dry konnyaku.

Comparative Example 2

Dry konnyaku was prepared in the same manner as in Example 2 except that the starch was not mixed.

<Test Example 2>

In order to determine the resilience of the dried konjac prepared by the present invention, the dried konjac prepared in Example 2 and Comparative Example 2 was immersed in syrup syrup during the preparation of each konjac, dried and then immersed in distilled water for 4 hours to measure its volume. The results of the stability test was shown in Table 2, and the numerical values in Table 2 indicate the restoring force based on the volume of each dry konnyaku.

TABLE 2 Result of stability test by mixing of various starch

division Mixed starch corn potato sweet potato tapioca Comparative example Resiliency (times) 3.4 3.3 3.6 3.6 3.1

As shown in Table 2, it was found that the dry konnyaku prepared by the addition of starch has improved the restoring power than the dry konnyaku without the addition of starch.

The dry konnyaku prepared according to the present invention is a low calorie diet food having excellent restorability, and may sufficiently meet the needs of health-oriented consumers.

Claims (2)

One to two or more starches selected from the group consisting of corn, potato, sweet potato and tapioca were added 6-8% (w / w) to the konjac flour, and then swelled in water, followed by lime water 3-6% by weight. The konjac sol obtained by extruding into a yarn shape while adding and mixing was heated to 90-100 ° C. for 30-60 minutes, cooled and neutralized with acid at the time of gelation, and then immersed in sugar solution for 3-5 hours and then 70-80 ° C. Method for preparing dry konjac dried in the hot air dryer of 3-3.5 hours The method of claim 1, The sugar solution is a method for preparing dry konjak, characterized in that the solution containing 20-30% (w / v) of one or two or more sugars selected from the group consisting of starch syrup, sugar, sorbitol, fructose, glucose and lactose