KR20040018815A - A processed meat and fish product using a preferred amorphophallus konjac product - Google Patents

Abstract

PURPOSE: Provided are a processed konjac product having meaty texture and a low calorie processed meat product using the same. The low calorie processed meat product has similar mouth feeling and flavor to general meat products while reducing calorie to 1/4. Therefore, it is useful as a dietary supplement. CONSTITUTION: A method for manufacturing a processed konjac product having meaty texture comprises the steps of: adding water to konjac powder, followed by stirring and expansion to make the mixture into a paste type; adding, as a coagulant, basic amino acid or basic salt to the konjac paste, followed by extrusion molding; heating the mold in water at 80-100 deg.C for 5-30 minutes; quickly freezing the heated mold to -10 to -40 deg.C; and pulverizing the frozen mold, followed by neutralization with an acidic solution of pH 3-6, washing and dehydration to moisture content of 50-95%. A method for manufacturing a low calorie processed meat product comprises mixing the processed konjac product with meat, fish, ham and the like, followed by stirring and forming.

Description

Konjac processed meat products and low-calorie meat products using the same {A PROCESSED MEAT AND FISH PRODUCT USING A PREFERRED AMORPHOPHALLUS KONJAC PRODUCT}

The present invention relates to a konjac processed product having a meat texture and a low calorie processed meat product using the same.

Konjac has been used as a food for a long time, and recently, due to its calorie-free properties, it has attracted much attention as a diet food and health food for preventing obesity and adult diseases. Konjac foods that contain konjac flour are the main ingredients, including konjac noodles, konjac jelly and konjac rice. The present invention relates to a low-calorie meat product, especially among foods using konjac.

Conventionally processed meat products using konjac, using konjac paste prepared in the range of pH 9.0 to 10.3 in Republic of Korea Patent Publication No. 1990-5897, the konjac is added to foods such as hamburger pads and salmon fry without impairing the taste. A method of addition is disclosed. The present invention also relates to a low-calorie meat product, and Korean Patent Laid-Open Publication No. 1992-7002937 discloses a hamburger product and a sausage product in which a fat substitute plant component mixed with dietary fiber and starch is mixed with minced lean meat.

However, such conventional konjac-added meat products have a limit in the amount of konjac added, so it is difficult to greatly reduce the calories of food, and when frozen and thawed again, a sponge phenomenon peculiar to konjac occurs, resulting in a bad texture.

The present invention is to solve the problems of the conventional processed meat products with added konjac, and aims to improve the texture, which is the most important factor in substitute meat products, and greatly reduce calories to 1/2 or less.

To this end, the present invention provides a method for manufacturing a konjac processed product which has a konjac processed through various processes to have a meat texture almost similar to an animal meat product.

In addition, the present invention provides a low-calorie meat processed product and a method for producing the same, wherein the konjac processed product is used as a substitute for animal meat products.

Other objects and advantages of the invention will be described below, and will be better understood by practice of the invention.

In the present invention,

(a) adding water to a raw material powder containing konjac powder as a main component and stirring and swelling it into a paste state;

(b) adding a basic amino acid or basic salt to the konjac paste of (a) as a coagulant and then injection molding;

(c) a heat treatment step of ripening the molded article of (b) at 80 to 100 ° C. for 5 to 30 minutes in water;

(d) quenching the heat-treated molded article of (c) to -10 to -40 ° C;

(e) crushing the quenched product of (d) again, neutralizing in acidic aqueous solution of pH 3-6, and washing to dehydrate to 50-95% moisture content;

Provided is a method of manufacturing a konjac processed product having a meat texture comprising a.

In the above-mentioned raw material powder, Preferably it is 2-10 weight part of konjac; 1 to 10 parts by weight of modified starch or tapioca starch; Gluten 1 to 10 parts by weight; 0.1-5 parts by weight of soy fiber or brown rice fiber; 0.1 to 2 parts by weight of calcium; And 0.1 to 3 parts by weight of a gum such as xanthan gum or guar gum.

Water for heat-treating the molded article injected in the step (C), preferably has a temperature range of 87 ~ 97 ℃.

In addition, the present invention provides a low-calorie meat processed product and a method for manufacturing the konjac processed product prepared by the above method, meat products such as meat, fish meat, ham and the like by mixing and stirring.

Konjac processed products of the low-calorie processed meat is preferably contained in 2 to 90% by weight, more preferably in 40 to 70% by weight.

In addition, the low-calorie meat products may have a form of steak, meatballs, pork cutlets, hamburger meat, sausage, ham.

In the present invention, the meat product includes both edible meats and edible fish, such as beef, pork, chicken, duck, and is used in the sense of including the processed products such as ham, sausage, bacon as well as growth.

Hereinafter, the manufacturing method of the konjac processed product of the present invention will be described in detail for each step.

1.Steps to Make Konjac Paste

In this step, water is added to the raw powder containing konjac powder as its main component and stirred and swollen to form a paste state.

The raw material powder preferably contains, in addition to the konjac flour, a subsidiary material for improving the texture and reinforcing nutrition. In one preferred embodiment of the present invention, the raw material powder is 2 to 10 parts by weight of konjac; 1 to 10 parts by weight of modified starch or tapioca starch; Gluten 1 to 10 parts by weight; 0.1-5 parts by weight of soy fiber or brown rice fiber; 0.1 to 2 parts by weight of calcium; And 0.1 to 3 parts by weight of a gum such as xanthan gum or guar gum. Modified starch or tapioca starch, gluten, soybean dietary fiber or brown rice fiber and gum in the composition improve the texture of the manufactured konjac processed products to have a texture almost similar to that of general meat. In the present composition, calcium is added to reinforce calcium which is likely to be insufficient due to excessive fiber of konjac food.

2. Injection molding step

To the konjac paste obtained in the above step, a basic amino acid or basic salt is added as a coagulant, followed by injection molding.

In this case, as the basic amino acid used as a coagulant, arginine, histidine, lysine, citrulline, ornithine, and the like are used, and arginine and lysine may be particularly preferably used.

In addition, as the basic salt, any basic salt that can be used in foods can be used, but is not particularly limited, but preferably calcium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, calcium carbonate, disodium phosphate, trisodium phosphate, phosphate Calcium, tripotassium phosphate, sodium polyphosphate, sodium citrate, sodium lactate and the like can be used.

3. Heat treatment step

The molded product obtained in the above step is cooked in water at 80-100 ° C. for 5-30 minutes.

At this time, More preferably, hot water of 87-97 degreeC is used. In the treatment of konjac added to foods, coagulation is usually performed using water at about 70 to 80 캜. However, in the present invention, it was confirmed that the higher temperature of hot water was used to elute the remaining calcium hydroxide and further improve the texture of the konjac and applied it.

4. Quench stage

The heat-treated molded article is quenched again to -10 to -40 ℃.

By undergoing such a quenching process, the konjac processed product of the present invention does not generate a sponge phenomenon peculiar to konjac even when frozen and thawed again, thereby having a texture similar to natural meat.

5. Neutralization and Dehydration Stage

The quenched product of the present invention is obtained by crushing the quenched product again, neutralizing it in an acidic aqueous solution having a pH of 3 to 6, and then washing and dehydrating it to 50 to 95% of water.

Through this neutralization step, the present invention prevents the deterioration of the texture and taste due to the saponification of the konjac, and by controlling the water content appropriately, preventing the sponge phenomenon with the quenching treatment, as well as the texture of the konjac processed similar to natural meat To have.

The acid is not particularly limited, but in general, hydrochloric acid, citric acid, dried acid, tartaric acid, ascorbic acid, lactic acid, malic acid, succinic acid and the like can be used.

The konjac processed product prepared through the above process is mixed with meat products such as meat, fish meat, ham, etc. according to the purpose, and mixed with appropriate seasonings to make various types of low-calorie meat products.

Specific types of low-calorie meat products include steaks, meatballs, pork cutlets, hamburger meat, sausages, hams, and the like.

Konjac processed products of the low-calorie meat products of the present invention is preferably contained in 2 to 90% by weight, more preferably in 40 to 70% by weight.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited to the following examples.

Example 1

Manufacture of Konjac Products

(1) 10 parts by weight of konjac; Modified starch 4 parts by weight; Gluten 2 parts by weight; 2 parts by weight of soy dietary fiber; 1 part by weight of calcium; 80 parts by weight of water was added to the raw powder consisting of 2 parts by weight of xanthan gum, followed by stirring and swelling to obtain a paste state.

(2) After injection-molding the raw material in the paste state obtained by adding a 3% aqueous solution of calcium hydroxide, the molded article was cooked at 92 ° C. for 20 minutes in water and heat-treated.

(3) The heat-treated molded product was quenched again to -20 ° C, crushed, neutralized in an acidic citric acid solution of pH 4, washed, and dehydrated to 70% water content to prepare a konjac processed product of the present invention.

Example 2

Manufacture of Meat Products

600 g of the konjac processed product obtained in Example 1 was mixed with 600 g of minced pork meat and seasoned with sugar, salt, and pepper, usually used for meat for hamburgers, to make hamburger meat with a size of about 8 cm and 60 g.

Example 3

Sensory evaluation

Baked hamburger meat prepared in Example 2 was subjected to the sensory test for the texture, the overall flavor. Sensory evaluation was performed by five-point scale acceptance test on 20 specialists. The results are shown in the following Table 1, except that 100% of pork instead of konjac was used as a control, and the meat for hamburgers prepared in the same manner as in Example 2 was used. 5 points: very good, 3 points: normal, 1 point: very bad.

Example 2 Control Texture 4.4 4.7 Whole flavor 4.6 4.7

As can be seen from Table 1, the hamburger pad of the low-calorie meat products of the present invention showed similar results without a big difference in both the hamburger pad and the texture, the overall flavor using only meat.

As confirmed from the above embodiment, the processed konjac according to the present invention has a texture similar to that of a general meat product using only meat, and thus, a low-calorie meat product made using the same, while maintaining the taste and flavor, calories are less than half to 1/4 Can be greatly reduced. Therefore, various types of processed meat products, such as meat for hamburgers, steaks, meatballs, etc. according to the present invention can be used as an effective diet for people who like meat but are reluctant to eat due to obesity.

Claims (8)

(a) adding water to a raw material powder containing konjac powder as a main component and stirring and swelling it into a paste state; (b) adding a basic amino acid or basic salt to the konjac paste of (a) as a coagulant and then injection molding; (c) a heat treatment step of ripening the molded article of (b) at 80 to 100 ° C. for 5 to 30 minutes in water; (d) quenching the heat-treated molded article of (c) to -10 to -40 ° C; (e) crushing the quenched product of (d) again, neutralizing in acidic aqueous solution of pH 3-6, and washing to dehydrate to 50-95% moisture content; Konjac processed product having a meat texture comprising a. The method of claim 1, The raw material powder is konjac 2 to 10 parts by weight; 1 to 10 parts by weight of modified starch or tapioca starch; Gluten 1 to 10 parts by weight; 0.1-5 parts by weight of soy fiber or brown rice fiber; 0.1 to 2 parts by weight of calcium; And 0.1 to 3 parts by weight of a gum such as xanthan gum or guar gum. The method according to claim 1 or 2, Water to heat-treated the injection molded article of the step (C) is characterized in that the 87 ~ 97 ℃. A method of producing a low-calorie meat product, characterized in that the konjac processed product prepared by the method of claim 1, meat products such as meat, fish meat, ham and the like are mixed, stirred and molded. The method according to claim 4, wherein the konjac processed product is contained in 2 to 90% by weight. The method according to claim 5, wherein the konjac processed product is contained in 40 to 70% by weight. Low calorie meat products prepared by the method of claim 4. The low-calorie meat product according to claim 7, wherein the low-calorie meat product is one of steak, meatball, pork cutlet, burger meat, sausage, and ham.