WO2005065466A1 - Food material derived from matter resulting from gelation of purified glucomannan or devil’s tongue flour - Google Patents

Food material derived from matter resulting from gelation of purified glucomannan or devil’s tongue flour Download PDF

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Publication number
WO2005065466A1
WO2005065466A1 PCT/JP2004/004979 JP2004004979W WO2005065466A1 WO 2005065466 A1 WO2005065466 A1 WO 2005065466A1 JP 2004004979 W JP2004004979 W JP 2004004979W WO 2005065466 A1 WO2005065466 A1 WO 2005065466A1
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Prior art keywords
food material
food
texture
flour
devil
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PCT/JP2004/004979
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French (fr)
Japanese (ja)
Inventor
Takahisa Shiota
Hatsumi Yoshida
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Takahisa Shiota
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Priority to JP2005516781A priority Critical patent/JPWO2005065466A1/en
Publication of WO2005065466A1 publication Critical patent/WO2005065466A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan

Definitions

  • a food material derived from konjak flour or a gelled substance of purified darcolannan is provided.
  • a gelled substance obtained by adding an alkaline solidifying substance to konjak flour or a solified substance consisting of purified darcolannan and water or obtained by other methods is thawed after being frozen,
  • the present invention relates to a method for producing a food material containing dulcomannan, which has become significantly better in texture by pressing and dehydrating water of about -1000%.
  • a solified substance obtained by adding water to a konjac flour mainly composed of darcolannan and swelling it is added with an alkaline coagulating substance after 2 to 3 hours.
  • the gelled material obtained is used as it is, or left for 30 to 40 minutes, and then placed in hot water at 70 ° C to 80 ° C for 15 minutes, and it is generally marketed as an edible konjac. How to obtain processed food with dalcomannan by force, mixing with other food ingredients and binding / inclusion.
  • the second method is a method of obtaining a processed food with darcolannan by mixing, kneading, impregnating, dissolving, and binding a konjak flour or a solified substance consisting of purified darcolannan and water and another food material.
  • a third method is a processed food obtained by mixing konjac flour or gel material of purified darcolannan obtained by the first method with other food material and then freezing or drying it. or, A processed food obtained by mixing a poorly water-swellable substance obtained by freezing or dewatering the gelled substance to 10 to 15% or less after mixing with another food material has been proposed.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 6 0-1 4 1 2 5 0
  • the main feature is to apply pressure, after freezing, thawing and dehydrating the gelled substance.
  • the product obtained in the first step, the mixture obtained in the second step, and minced pork ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ each is not too fine
  • the mixture was shaped into a hamburger to obtain pork hamburger.
  • Beef hamburg ⁇ chicken hamburg ⁇ ⁇ ⁇ was obtained in place of beef ground meat ⁇ chicken meat ⁇ with pork meat of the above food ingredients.
  • the product of the present invention ' ⁇ ⁇ 1.5 kg, is cut into particles of about lmm to 3mm.
  • sesame oil ⁇ ⁇ ⁇ 25 g, salt ' ⁇ ⁇ 1 1 g, mustard' ⁇ ⁇ ⁇ 5 g, pepper ⁇ ⁇ ⁇ 3.2 g, grated nig ⁇ ⁇ ⁇ ⁇ 5 5 g, Stir 'mixture.
  • this invention ' ⁇ ⁇ 1. 8 kg, 1 mn! Cut into particles of about 3 mm in size.
  • soy sauce ' ⁇ ⁇ 260 g sesame oil ⁇ ⁇ ⁇ ⁇ 30 g, sake ⁇ ⁇ ⁇ ⁇ 1 1 0 g, grated ginger' ⁇ ⁇ ⁇ 50 g, salt ⁇ ⁇ ⁇ 1 1 g, white sucrose ' ⁇ ⁇ Stir 'mix' with 1 g.
  • the material obtained in the first step and the mixture obtained in the second step ⁇ ⁇ ⁇ ⁇ 1 kg minced pork ⁇ minced onion ⁇ ⁇ ⁇ 750 g, minced cabbage ⁇ ⁇ ⁇ 1.5 kg , ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ 250 g, mixed with the ingredients of Pork Giyoza and obtained Pork Giyoza according to the method of old knowledge.
  • 8 g of the product of the present invention is cut into particles of about 3 mm to 6 mm ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ mixed with two kg, into a mixture of about 30 pieces of nuggets After shaping and applying flour, it was fried in oil at around 165 ° C for 8 minutes to obtain chicken nuggets. Pork nuggets were obtained by replacing the minced chicken meat of the above-mentioned food ingredients with minced pork meat.
  • this invention I cut it into easy-to-eat shapes and added Chinese soup ingredients * ⁇ ⁇ ⁇ ⁇ ⁇ 1 kg, simmered at 85 ° C for 50 minutes while supplying water so that the amount of water does not decrease .
  • a large number of Chinese soups can be produced using the product of the present invention.
  • the processed product of the present invention obtained in the first step is cut into a size suitable for deep-frying, then sprinkled with flour or potato starch and frying with oil at around 165 ° C. I got the fried chicken of this invention. Also, according to the cooking method of Tendonra of the old knowledge, the Tenriara of the present invention was obtained.
  • Kukki 1 mixed with the product of the present invention is a hard cookie, which has a crunchy texture, with the ingredients of konjak baked and hardened more than ordinary cookies.
  • the amount of processed food prepared in the example is small, the amount of material used for trial manufacture is increased, and a product manufactured by commercial scale production is manufactured in the same process as the trial manufacture using a manufacturing machine according to the production amount. It is possible to carry out commercial manufacture, distribution, and sale as retort products by sealing and encapsulating plastic films or bottling and canning sealing, and then performing commercial sterilization by high-temperature sterilization using an autoclave. In addition, the possibility of global development of the food service industry by processed food using the product of the present invention is also significant.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

[PROBLEMS] To attain maintaining and promotion of everyone’s health through supply and generalization of a glucomannan-containing food suitable for eating by mixing a food material, the food material obtained by subjecting a matter resulting from gelation of purified glucomannan or devil’s tongue (konjak) flour to freezing/thawing/dehydration and further to pressure application for markedly improving the texture thereof, with another food material, or by other means. [MEANS FOR SOLVING PROBLEMS] A high-quality improved-texture healthy fast food or general processed food can be produced by subjecting a gel matter obtained by adding a coagulant alkali substance to a sol of purified glucomannan, or devil’s tongue corm flour, to freezing/thawing/dehydration and further to pressure application at least once so as to obtain a food material with strikingly enhanced texture, this food material if not having undergone any pressure application exhibiting extremely poor texture so as to disenable distribution and sale as an actual merchandise, and mixing this food material with another food material, or by other means.

Description

明細書  Specification
コンニヤク粉、又は、精製ダルコマンナンのゲル化物質由来の食品素材。 A food material derived from konjak flour or a gelled substance of purified darcolannan.
【技術分野】 【Technical field】
【0 0 0 1】  [0 0 0 1]
本発明は、 コンニヤク粉、 又は、 精製ダルコマンナンと水から成るゾル化物質に、 ァ ルカリ性凝固用物質の添加、 又は、 その他の方法によって得たゲル化物質を冷凍した後 に解凍し、 5〜1 0 0 %の水分を脱水した後に、 押圧、 する事によって著しく食感の良 好になった、 ダルコマンナン含有の食品素材の製造方法に関する。  According to the present invention, a gelled substance obtained by adding an alkaline solidifying substance to konjak flour or a solified substance consisting of purified darcolannan and water or obtained by other methods is thawed after being frozen, The present invention relates to a method for producing a food material containing dulcomannan, which has become significantly better in texture by pressing and dehydrating water of about -1000%.
【0 0 0 2】  [0 0 0 2]
近年、 グローバルな規模で、 特に先進国において、 カロリーの摂取過多による肥満 · 病気が問題になっている。 そこでカロリーがほとんどなく、 又、 コンニヤク主成分のグ ルコマンナンに摂取した糖分を体内で包み込む、 という作用が認められる為に、 糖尿病 対策にもコンニヤクゃ精製ダルコマンナン入りの食品が従来より種々、 考案されている。  In recent years, obesity and diseases caused by excessive intake of calories have become a problem on a global scale, especially in developed countries. Therefore, since it has been recognized that there are almost no calories and that the congested sugar in the konjac main ingredient glucocomnan is entrapped in the body, various foods containing konkonaku or refined dulcomannan have been devised for the treatment of diabetes. ing.
【0 0 0 3】  [0 0 0 3]
従来の方法としては、 第一の方法として、 ダルコマンナンを主成分とするコンニヤク 粉に水を加えて膨潤させて得たゾル化物質を、 2〜3時間の後、 アルカリ性凝固用物質 を添加して得たゲル化物質を、 そのまま使用する力 又は、 3 0〜4 0分間、 放置して から 7 0 °C〜8 0 °Cの湯で 15分間位茹でて、それを食用コンニヤクとして一般市販する 力、 他の食品素材と混合 '混練 '結着 ·包含、 によりダルコマンナン入り加工食品を得 る方法。  As a conventional method, as a first method, a solified substance obtained by adding water to a konjac flour mainly composed of darcolannan and swelling it is added with an alkaline coagulating substance after 2 to 3 hours. The gelled material obtained is used as it is, or left for 30 to 40 minutes, and then placed in hot water at 70 ° C to 80 ° C for 15 minutes, and it is generally marketed as an edible konjac. How to obtain processed food with dalcomannan by force, mixing with other food ingredients and binding / inclusion.
第二の方法として、 コンニヤク粉、 又は、 精製ダルコマンナンと水から成るゾル化物質 と他の食品素材を混合 ·混練 ·含浸 ·溶解 ·結着、 によりダルコマンナン入り加工食品 を得る方法。 The second method is a method of obtaining a processed food with darcolannan by mixing, kneading, impregnating, dissolving, and binding a konjak flour or a solified substance consisting of purified darcolannan and water and another food material.
第三の方法として、 第一の方法で得た、 コンニヤク粉、 又は、 精製ダルコマンナンのゲ ル化物質を、 他の食品素材と混合した後、 冷凍、 又は、 乾燥させて得た加工食品、 又、 上記ゲル化物質を冷凍した後、 1 0〜1 5 %以下に乾燥、 又は、 脱水によってできた、 水難膨潤物を、 他の食品素材と混合して得た加工食品が提唱されている。 A third method is a processed food obtained by mixing konjac flour or gel material of purified darcolannan obtained by the first method with other food material and then freezing or drying it. or, A processed food obtained by mixing a poorly water-swellable substance obtained by freezing or dewatering the gelled substance to 10 to 15% or less after mixing with another food material has been proposed.
【0 0 0 4】  [0 0 0 4]
この第三の方法に述べた加工食品は提唱されたのみで、 現実の商品としては、 製造 ' 流通 '販売されていない。 その理由としては、 この第三の方法では、 当発明品が特徴と している、 押圧、 という工程がないために食感が著しく劣り、 市場流通 '販売の可能性 はほとんどなく、 商品として実現されなかった、 と思われる。  The processed food mentioned in this third method is only proposed, and as a real commodity, it is not sold as 'manufacturer'. The reason for this is that in this third method, the texture of the product of the present invention is remarkably inferior due to the absence of the process of pressing, and there is little possibility of market distribution 'sale, and it is realized as a product It seems that was not done.
【特許文献 1】 特開昭 6 0 - 1 4 1 2 5 0号公報  [Patent Document 1] Japanese Patent Application Laid-Open No. 6 0-1 4 1 2 5 0
【発明の開示】  Disclosure of the Invention
【発明が解決しょうとする課題】  [Problems to be solved by the invention]
【0 0 0 5】  [0 0 0 5]
従来の方法では、 押圧、 という工程がないために食感が著しく劣り、 現実の商品とし ては製造 ·流通 ·販売の実績がないのも当然と思える。  In the conventional method, the texture is significantly inferior because there is no process of pressing, and it seems natural that there is no actual production, distribution, or sales results as a real product.
【課題を解決するための手段】  [Means for Solving the Problems]
【0 0 0 6】  [0 0 0 6]
当発明では、 ゲル化物質を冷凍 ·解凍 ·脱水した後に、 押圧、 を与える事を主要な特 徴とする。  In the present invention, the main feature is to apply pressure, after freezing, thawing and dehydrating the gelled substance.
【発明の効果】  【Effect of the invention】
【0 0 0 7】  [0 0 0 7]
本発明は脱水の後に、 押圧、 という工程によって食感が著しく改善され、 流通 ·販売 が充分、 可能である、 と推測される。  According to the present invention, it is presumed that the texture after the dewatering is significantly improved by the process of pressing, and that distribution / sale is sufficiently possible.
【発明を実施するための最良の形態】  BEST MODE FOR CARRYING OUT THE INVENTION
【0 0 0 8】  [0 0 0 8]
脱水を兼ねた押圧方法では食感の改善はほとんどなされず、 脱水の後に少なくとも 2 回以上の、 押圧、 によって食感の改善が著しく現出される。 【実施例 1】 There is almost no improvement in the texture by the pressing method combined with dewatering, and the improvement in texture is manifested remarkably by at least two or more pressing and after dewatering. [Example 1]
【0009】 品名 ポークハンバーグ ' ビーフハンバーグ 'チキンハンバーグ 第一工程として、 当発明品 ' · · 1. 5 k g、 をフードプロセッサーで、 lmn！〜 3 mm位の大きさの粒に切断する。 第二工程として、 醤油 . · · 180 g、 胡椒 . · · 6 g、 馬鈴薯澱粉 ' · · 1 60 g、 を攪拌 ·混合 'する。 第三工程として、 第一工程で得 た物と、 第二工程で得た混合物と、豚ひき肉 · · · 1. 2 k g、 タマネギみじん切り · ♦ · 350 g、 を、 各々があまり微細にならない様に混ぜ合わせ、 混ぜ合わさった物をハン バーグの型に整形して、 ポークハンバーグを得た。 前記の食品素材の豚挽き肉を、 牛挽 肉 ·鳥の挽肉 ·に代えてビーフハンバーグ ·チキンハンバ一グ ·を得た。  Product name pork hamburg 'beef hamburg' chicken hamburg as the first process, this invention '· · · 1.5 kg, with a food processor, lmn! Cut into particles of about 3 mm in size. As the second step, stir the soy sauce 180 g, pepper 6 g, potato starch '60 g, and mix. As the third step, the product obtained in the first step, the mixture obtained in the second step, and minced pork ··· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · each is not too fine And the mixture was shaped into a hamburger to obtain pork hamburger. Beef hamburg · chicken hamburg · · · was obtained in place of beef ground meat · chicken meat · with pork meat of the above food ingredients.
【0010】 品名 ポークシユウマイ 'チキンシユウマイ  Product Name Poksyu Yumai 'Chicken Shuyu Mai
第一工程として、 当発明品 ' · ♦ 1. 5 k g、 を、 lmm〜3mm位の大きさの粒に 切断する。 第二工程として、 胡麻油 · · · 25 g、 食塩' · · 1 1 g、 マスタード ' · · 5 g、 胡椒 · · · 3. 2 g、 おろしニン-ク · · · 5. 5 g、 を、 攪拌 '混合、 する。 第三の工程として、 第一工程で得た物と、 第二工程で得た混合物と、 タマネギのみじん 切り ' · · 350 g、 豚挽き肉 · · · 1. 35 k gを混ぜ合わせて、 ポ一クシュゥマイ の具とし、 旧知の方法に従って、 ポークシユウマイを得た。 前記の食品素材の、 豚挽き 肉を、 鶏の挽き肉、 に代えて、 チキンシユウマイを得た。  As the first step, the product of the present invention '· ♦ 1.5 kg, is cut into particles of about lmm to 3mm. As a second step, sesame oil · · · 25 g, salt '· · 1 1 g, mustard' · · · 5 g, pepper · · · 3.2 g, grated nig · · · · 5 5 g, Stir 'mixture. As the third step, mix the product obtained in the first step, the mixture obtained in the second step, and chopped onion '· · · 350 g, minced pork · · · 1. 35 kg, It was used as an ingredient of Kushumai, and according to the method of old knowledge, I obtained Poksyu Yumai. Chicken meat was obtained by replacing the above-mentioned food material with pork meat, with chicken meat, and the like.
【001 1】 品名 ポークギヨゥザ  [001 1] Product name Pork guiyoza
第一工程として、 当発明品 ' · · 1. 8 k g、 を、 1 mn！〜 3 mm位の大きさの粒に 切断する。 第二工程として、 醤油 ' · · 260 g、 胡麻油 · · · 1 30 g、 日本酒 · · · 1 1 0 g、 おろし生姜 ' · · 50 g、 食塩 · · · 1 1 g、 上白糖' · · 1 1 g、 を、 攪 拌 '混合 'する。 第三工程として、 第一工程で得た物と、 第二工程で得た混合物と、 豚 挽き肉 · · · 1 k g、 タマネギのみじん切り · · · 750 g、 キャベツのみじん切り · · · 1. 5 k g, エラのみじん切り · · · 250 g、 を混ぜ合わせて、 ポークギヨゥザの具 とし、 旧知の方法に従ってポークギヨゥザを得た。 【0012】 品名 ポークソーセージ 'チキンソーセージ As the first step, this invention '· · 1. 8 kg, 1 mn! Cut into particles of about 3 mm in size. As the second step, soy sauce '· · 260 g, sesame oil · · · · 30 g, sake · · · · 1 1 0 g, grated ginger' · · · 50 g, salt · · · 1 1 g, white sucrose '· · Stir 'mix' with 1 g. As the third step, the material obtained in the first step and the mixture obtained in the second step, · · · · 1 kg minced pork · minced onion · · · 750 g, minced cabbage · · · 1.5 kg , エ ラ · · · · · 250 g, mixed with the ingredients of Pork Giyoza and obtained Pork Giyoza according to the method of old knowledge. Product Name Pork Sausage 'Chicken Sausage
第一工程として、 当発明品 ' · · 1. 5 k g、 を、 1 run！〜 3 mm位の大きさの粒に 切断する。 第二工程として、 醤油 · · · 1 75 g、 食塩 · · · 26 g、 馬鈴薯澱粉 · · · 105 g、 ナツメグ ' · · 1 g、 胡椒 · · · 1 g、 セージ · · · （）. 8 g、 おろしニン ニク · · · 6. 5 g、 おろしタマネギ · · · 1 5 g、 を、 攪拌 '混合 'する。 第一工程 でできた物と、 第二工程でできた混合物と、 豚挽き肉 · · · 1. 5 k g、 豚背脂肪を 2 mm〜 5 mm 位の大きさに切断したもの · · · 250 g、 を、 各々が微細にならない様 に混ぜ合わせ、 混ぜ合わさった物を旧知の方法に従って、 ポークソ一セージを得た。 前 記の食品素材の、 豚挽き肉を、 鳥の挽き肉、 に代える事によって、 チキンソーセージを 得た。  As the first step, our invention '· · · 1.5 kg, 1 run! Cut into particles of about 3 mm in size. As the second process, soy sauce · · · · 75g, salt · · · · · 26g, potato starch · · · · · 105g, nutmeg '· · 1g, pepper · · · 1g, sage · · (). 8 g, grated ginseng · · · · 6. 5 g, grated onion · · · 1 5 g, stir 'mix'. A product of the first step, a mixture of the second step, and minced pork · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · 1.5 kg, pork back fat is cut into about 2 mm to 5 mm Each was mixed so that each did not become fine, and the mixed thing was obtained a poxotic sage according to the method of old knowledge. Chicken sausages were obtained by replacing pork meat with chicken meat, which is the food material described above.
【001 3】 当発明品を使った、 チキンナゲット ·ポークナゲット  [001 3] Chicken nuggets and pork nuggets using the product of the present invention
鶏の挽肉 · · · ：！. 8 k g、醤油 ' · · 260 §、 馬鈴薯澱粉 · · · 500 g、 胡椒 · · ·Chicken meat · · ·: 8 kg, soy sauce '· · 260 、, potato starch · · · 500 g, pepper · · ·
8 g、 当発明品を 3 mm〜 6 mm位の大きさの粒に切断した物 · · · 1. 2 k g、 を混 ぜ合わせ、 混ぜ合わさった物を、 1 30個前後のナゲットの型に整形して薄力粉をまぶ した後、 165°C前後の油で、 8分間、 揚げて、 チキンナゲットを得た。 前記の食品素 材の、 鶏の挽き肉を、 豚の挽き肉、 に代えて、 ポークナゲットを得た。 8 g of the product of the present invention is cut into particles of about 3 mm to 6 mm · · · · · · · · · · mixed with two kg, into a mixture of about 30 pieces of nuggets After shaping and applying flour, it was fried in oil at around 165 ° C for 8 minutes to obtain chicken nuggets. Pork nuggets were obtained by replacing the minced chicken meat of the above-mentioned food ingredients with minced pork meat.
【0014】 品名 当発明品を使ったグラタン  Product name Gratin using this invention
第一工程として、 鶏のガラ · · · 800 g、 を水 · · · 5β、 に、 入れ、 85°C前後で、 1 20分間、 煮た後、 煮汁を濾す。 第二工程として、 第一工程で得た、 だし汁 · · · 3. As the first step, put the chicken meal · · · 800 g in water · · · 5 β, and simmer at around 85 ° C for 120 minutes, and then strain the broth. As second step, soup stock obtained in the first step · · · 3.
2 k g, サラダオイル' · · 400 g、 食塩 · · · 16 g、 胡椒 · · · 5 g、 薄力粉 · · ·2 kg, salad oil '· · · 400 g, salt · · · · 16 g, pepper · · · 5 g, flour flour · · ·
350 g、 タマネギ · · · 1 k g、 マッシュルームのスライス · ' · 500 g、 当発明 品をグラタンの具として適当な大きさに切った物、 · · · 1. 37 k g、 を攪拌した後、 80°C前後で攪拌しながら、 15分間、加熱した後、 200°Cのオーブンで、 1 5分間、 加熱してグラタンを得た。 350 g, onion · · · · · 1 kg, mushroom slices · · · · · 500 g, the present invention was cut into pieces of gratin as appropriate for use · · · · 37 kg, after stirring 80 The mixture was heated for 15 minutes while being stirred at around ° C, and then heated in an oven at 200 ° C for 15 minutes to obtain gratin.
【001 5】 品名 当発明品を使ったドリア 第一工程として、 鶏のガラ · · · 800 g、 を水 · · · 5β、 に 入れ、 85°C前後で、[001 5] Product name Doria using this invention As the first step, put chicken meat · · · 800 g, in water · · · 5 β, at around 85 ° C,
120分間、 煮た後、 煮汁を濾す。 第二工程として、 第一工程で得ただし汁 ' · · 3.After simmering for 120 minutes, strain the broth. Boiled soup obtained in the first step as the second step '· · 3.
2 k g, サラダオイル' · · 400 g、 食塩 · · · 23 g、 胡椒 · · · 5 g、 薄力粉 · · ·2 kg, salad oil '· · · 400 g, salt · · · 23 g, pepper · · · 5 g, flour flour · · ·
350 g、 タマネギ · · · 800 g、 マッシュルームのスライス · · · 350 g、 を攪 拌しながら、 80°C前後で、 15分間、 加熱する。 第三工程として、 御飯' · * 2 k g、 御飯の粒と同じ位の大きさに切った当発明品 · · · 2. 6 k g、 を混ぜ合わせて、 20 人分のドリア容器に敷き詰めた後、 第二工程で得たものをその上にかけ、 200°Cのォ ーブンで、 15分間、 加熱してドリアを得た。 Heat onion at around 80 ° C for 15 minutes while stirring 350 g, onion · · · 800 g, mushroom slices · · · 350 g. As the third step, mix the cooked rice '· * 2 kg, the invention of the same size as the rice grain · · · · 2. 6 kg, mix and spread in doria containers for 20 people Then, the product obtained in the second step was placed thereon and heated at 200 ° C. for 15 minutes to obtain doria.
【0016】 品名 中華スープの具  Item name Chinese soup ingredients
第一工程として、 鶏のガラ · · · 800 g、 ネギ · · · 250 g、 生姜をすりつぶし た物 · · · 50 g、 を、 水 ' · · 5βに入れ、 85°C前後で、 120分間、 煮た後、 煮汁 を濾す。 第二工程として、 第一工程で得た、 だし汁 · · · 2. 3 k g,サラダオイル' · · As the first step, put chicken gizzards · · · 800 g, leek · · · 250 g, raw ground ginger · · · 50 g, in water '· · 5 β, around 85 ° C, for 120 minutes After simmering, strain the broth. As second step, soup stock · · · · 2. 3 kg, salad oil '· · obtained in the first step
130 g、 胡麻油 · · · 20 g、 食塩' · · 28 g、 胡椒' · · 2 g、 馬鈴薯澱粉 · · · 50 g、 醤油 · · · 37 g、 日本酒 ' · · 12 g、 当発明品を食べやすい形に切り中華 スープの具とした物 * · · 1 k g、 を、 水分の量が減少しない様に水を補給しながら、 85°Cで、 50分間、 煮て、 中華スープを得た。 尚、 当発明品を具とした、 多数の中華 スープが製作できる。 130 g, sesame oil · · · · 20 g, salt '· · 28 g, pepper · · · 2 g, potato starch · · · 50 g, soy sauce · · · 37 g, sake · · 12 g, this invention I cut it into easy-to-eat shapes and added Chinese soup ingredients * · · · · · 1 kg, simmered at 85 ° C for 50 minutes while supplying water so that the amount of water does not decrease . In addition, a large number of Chinese soups can be produced using the product of the present invention.
【0017】 品名 当発明品の唐揚げ ·天麩羅  Name of the product of the invention · Tempura
第一工程として、 醤油 · · · 550 g、 日本酒 · · · 210 g、 胡麻油 · . · 65 g、 上白糖 ' · · 15 g、 を、 攪拌 '混合 · した液に、 当発明品 ' ♦ · 3 k g、 を、 30分 間、 浸漬する。 第二工程として、 第一工程で得た、 当発明品の加工物を、 唐揚げとして 適当な大きさに切った後、 薄力粉、 又は、 馬鈴薯澱粉をまぶして、 165°C前後の油で 揚げて、 当発明品の唐揚げを得た。 又、 前記の唐揚げを、 旧知の天麩羅の調理方法に従 つて、 当発明品の天麩羅を得た。  As the first step, soy sauce · · · · · · 550 g, sake · · · · · 210 g, sesame oil · · · · · 65 g, white white sugar '· · · 15 g, in a' mixed · mixed solution, the product of the invention '· · Soak 3 kg for 30 minutes. In the second step, the processed product of the present invention obtained in the first step is cut into a size suitable for deep-frying, then sprinkled with flour or potato starch and frying with oil at around 165 ° C. I got the fried chicken of this invention. Also, according to the cooking method of Tendonra of the old knowledge, the Tenriara of the present invention was obtained.
【0018】 品名 クッキー 第一工程として、 当発明品 ' · · 1 . 6 6 k g、 を、 2 mn！〜 5 mm位の大きさの粒 になる様に切る。 第二工程として、 薄力粉 · · · 1 . 6 k g、 食塩 · · · 3 2 g、 ノ ゥ ダーシュガー · · · 5 2 0 g、 鷄卵の卵黄 · · · 3 5 0 g、 無塩バター · . · 5 6 0 g、 水 · · · 3 0 0 c c、 を、 攪拌 ·混合 ·する。 第三工程として、 第一工程で得た物と、 第二工程で得た混合物を、 第一工程で得た物の粒が微細にならない様に、 攪拌 ·混練 · して得られた混練物をクツキ一の形にし、 1 6 0 °C前後で 2 0分間、 焼いてクツキ一を 得た。 当発明品を混合したクッキ一は、 通常のクッキーよりもコンニヤクの成分が焼き 固まって、 歯ごたえの良い、 ハードクッキー、 となる。 Product name Cookie As the first step, the present invention '· · 1.6 6 kg, 2 mn! Cut into grains of about 5 mm in size. As the second step, flour flour · · · · 1.6 kg, salt · · · 3 2 g, sugar sugar · · · · 520 g, egg yolk yolk · · 350 g, unsalted butter · unsalted butter · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · 30 ·, stir the mixture. As a third step, a kneaded product obtained by stirring and kneading a mixture obtained in the first step and a mixture obtained in the second step so that particles of the product obtained in the first step are not finely divided. Then, it was baked at about 160 ° C. for 20 minutes to obtain kudzu one. Kukki 1 mixed with the product of the present invention is a hard cookie, which has a crunchy texture, with the ingredients of konjak baked and hardened more than ordinary cookies.
【産業上の利用可能性】  【Industrial applicability】
【0 0 1 9】  [0 0 1 9]
実施例で試作した加工食品は少量であるが、 試作に使用した素材量を増大させ、 生産 量に応じた製造機械を使用して試作と同じ工程によって商業規模の生産で製造された製 品をプラスチックフィルムに密封包封、 又は、 瓶詰 ·缶詰密封の後、 高圧釜で高温殺菌 法により商業的殺菌を行ってレトルト製品として商業的製造 ·流通 ·販売が可能である。 又、 当発明品を使用した加工食品による外食産業のグローバル的な展開の可能性も大き  Although the amount of processed food prepared in the example is small, the amount of material used for trial manufacture is increased, and a product manufactured by commercial scale production is manufactured in the same process as the trial manufacture using a manufacturing machine according to the production amount. It is possible to carry out commercial manufacture, distribution, and sale as retort products by sealing and encapsulating plastic films or bottling and canning sealing, and then performing commercial sterilization by high-temperature sterilization using an autoclave. In addition, the possibility of global development of the food service industry by processed food using the product of the present invention is also significant.

Claims

請求の範囲 The scope of the claims
【請求項 1】  [Claim 1]
コンニヤク粉、 又は、 精製ダルコマンナンと水から成るゾル化物質に、 アルカリ性 凝固用物質の添加、 又は、 その他の方法で得たゲル化物質を冷凍した後に解凍し、 5〜 1 0 0 %の水分を脱水した後に、 1回以上、 押圧、 する事を特徴とし、 その、 押圧、 に よつて従来より著しく食感の改善したグルコマンナン含有の食品素材の製造方法。  The gelled substance obtained by adding an alkaline coagulating substance to a solified substance consisting of konjak flour or purified darcolannan and water, or otherwise obtained is frozen and then thawed to a water content of 5 to 100%. A method for producing a glucomannan-containing food material, which is characterized in that, after dehydration, is pressed once or more, and the texture is significantly improved conventionally due to the pressing.
PCT/JP2004/004979 2003-12-30 2004-04-02 Food material derived from matter resulting from gelation of purified glucomannan or devil’s tongue flour WO2005065466A1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007185148A (en) * 2006-01-13 2007-07-26 Sunnyhealth Co Ltd Texture improver, and meat or fish meat processed food
CN112425784A (en) * 2020-11-27 2021-03-02 曲阜师范大学 Preparation method of functional food for balancing intestinal flora and intestinal immunity

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5133768B2 (en) * 2008-05-01 2013-01-30 美由紀 石田 Meat substitute food material manufacturing method

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Publication number Priority date Publication date Assignee Title
JPS5437847A (en) * 1977-08-30 1979-03-20 Kiichirou Sarui Production of freeze dried bean curd comprising *konnyaku* or derivatives thereof and soy bean protein
JPS62118859A (en) * 1985-11-19 1987-05-30 Kazuo Hara Production of freeze-dried bean curd food
JPH05192106A (en) * 1992-01-22 1993-08-03 Shiyoubee:Kk New konnyaku jelly and its production
JPH08196462A (en) * 1995-01-30 1996-08-06 Nishikawa Rubber Co Ltd Dry devil's tongue sponge

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5437847A (en) * 1977-08-30 1979-03-20 Kiichirou Sarui Production of freeze dried bean curd comprising *konnyaku* or derivatives thereof and soy bean protein
JPS62118859A (en) * 1985-11-19 1987-05-30 Kazuo Hara Production of freeze-dried bean curd food
JPH05192106A (en) * 1992-01-22 1993-08-03 Shiyoubee:Kk New konnyaku jelly and its production
JPH08196462A (en) * 1995-01-30 1996-08-06 Nishikawa Rubber Co Ltd Dry devil's tongue sponge

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007185148A (en) * 2006-01-13 2007-07-26 Sunnyhealth Co Ltd Texture improver, and meat or fish meat processed food
CN112425784A (en) * 2020-11-27 2021-03-02 曲阜师范大学 Preparation method of functional food for balancing intestinal flora and intestinal immunity
CN112425784B (en) * 2020-11-27 2023-02-03 曲阜师范大学 Preparation method of functional food for balancing intestinal flora and intestinal immunity

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