JP2021040586A - How to make sausage-like konjac - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing sausage-like konjak having a texture similar to that of sausage using meat. The first step S1 for mixing the soybean powder and water, the second step S2 for mixing the material mixed in the first step S1 with a coagulant containing an alkaline aqueous solution, and the material mixed in the second step S2 are packed in a casing. After the third step S3 for forming into a sausage shape, the fourth step S4 for forcibly drying the material formed in the third step S3 in a drying chamber, and the fourth step S4, neither steam nor boiling is performed. The fifth step S5, which is packaged by a vacuum pack, is included. [Selection diagram] Fig. 1

Description

The present invention relates to a method for producing sausage-like konjac molded into a sausage shape.

Konjac has a peculiar elasticity and chewy texture, so it is sometimes used as a raw material for meat substitute foods. For example, Patent Document 1 discloses a method for producing a meat substitute food made from okara, soy protein, starch and the like in addition to konjac flour. Since such meat substitute foods made from konjac have lower calories than meat, there is a need as diet foods and health foods.

Patent No. 6412769

However, although some of the meat substitute foods using konjac were in the shape of sausage, none of them had a texture close to that of sausage.

The present invention has been made in view of the above technical background, and an object of the present invention is to provide a method for producing sausage-like konjac having a texture similar to that of sausage using meat.

In order to solve the above-mentioned problems, the method for producing a sausage-like konjak formed into a sausage shape according to the present invention comprises at least a first step of mixing konjak powder, okara powder, soybean powder and water, and a first step. The second step of mixing the mixed material with a coagulant containing an alkaline aqueous solution, the third step of packing the mixed material in the second step into a sausage shape, and the material molded in the third step It has a fourth step of forcibly drying in a drying chamber, and after the fourth step, a fifth step of packaging with a vacuum pack without performing either steam or boiling.

According to this production method, it is possible to produce sausage-like konjac having a texture similar to that of sausage using meat.

Further, in the fourth step, the forced drying may be performed at 40 ° C. or higher.

Further, in the fourth step, the forced drying may be performed at 40 to 70 ° C. for 20 to 60 minutes.

Further, in the fourth step, the forced drying may be performed at 40 to 60 ° C. for 20 to 40 minutes.

Further, in the fourth step, the forced drying may be performed so that the mass after drying is 87% to 97% of the mass before drying.

Further, in the fourth step, the forced drying may be performed so that the mass after drying is 91% to 97% of the mass before drying.

Further, in the fourth step, smoke may be smoked at the same time as the forced drying or after the forced drying.

According to this production method, sausage-like konjak having the flavor of smoked sausage can be produced.

In addition, the present production method may further include a sixth step of heat sterilizing or freezing sterilizing the material packaged in the fifth step.

According to this production method, sausage-like konjac can be stored for a predetermined period of time.

Moreover, the casing may be an animal casing.

According to this production method, it is possible to produce sausage-like konjak having a texture closer to that of sausage using meat as compared with the case of using other casings.

According to the present invention, it is possible to produce sausage-like konjac having a texture similar to that of sausage using meat.

It is a figure which shows the manufacturing process of the sausage-like konjac. It is a figure (a) which set the casing in the sausage stafa, the figure (b) which shows the process of packing in a casing, and the figure (c) which shows a sausage-like konjac. It is a table which shows an example of the composition of the material in the sausage-like konjac of this Example. It is a table which shows the mass and tasting evaluation of sausage-like konjac for each drying time when the forced drying temperature is 40 degreeC. It is a table which shows the mass and tasting evaluation of sausage-like konjac for each drying time when the forced drying temperature is 50 degreeC. It is a table which shows the mass and tasting evaluation of sausage-like konjac for each drying time when the forced drying temperature is 60 degreeC. It is a table which shows the mass and tasting evaluation of sausage-like konjac for each drying time when the forced drying temperature was set to 70 degreeC. It is a table which aggregated the mass (%) after drying with respect to the mass before drying of sausage-like konjac, and the tasting evaluation.

Hereinafter, an embodiment of the present invention will be described in detail with reference to appropriate drawings.
The sausage-like konjac 10 produced by the production method according to the embodiment is a meat substitute food produced without using meat (see FIG. 2C). The sausage-like konjac 10 contains konjac powder, okara powder, soybean powder, mixed spices, and other auxiliary raw materials as raw materials. Then, the sausage-shaped konjac 10 is formed into a sausage-like shape by packing the raw materials in the casing 20 (see FIGS. 2 (a) and 2 (b)).

Konjac flour is a flour that is a raw material for konjac, and is made by crushing and drying konjac potatoes. Okara powder is obtained by crushing soybeans soaked in water, separating them from soymilk, and then drying the “okara”. Soybean powder is made by crushing raw soybeans into powder.
Konjac powder, okara powder, and soybean powder are generally commercially available, and the types and the like are not particularly limited.

The mixed spice is, for example, a mixture of various spices such as salt, onion powder, garlic powder, and black pepper in a predetermined composition. By blending various spices with this mixed spice, sausage-like konjac 10 having various flavors can be produced. For example, by adding herbs to a mixed spice, herb-flavored sausage konjac can be produced.

Other secondary raw materials are for improving the hardness, color, odor, storage stability, etc. of the finished product. Other secondary raw materials are, for example, modified starch, milk protein, trehalose, cellulose, gelling agent and the like.

The casing 20 is a thin film-like bag that wraps the contents of the sausage (see FIGS. 2 (a) and 2 (b)). The casing 20 includes a natural casing and an artificial casing, both of which are generally commercially available. The natural casing is mainly the intestines of sheep, pigs, cows, etc. Artificial casings are artificially manufactured and edible, and inedible. The inedible type is made of resin film and is intended to be removed before eating and only the contents to be eaten. A wide variety of edible artificial casings, such as those of animal and vegetable origin, are commercially available. For example, an animal-derived artificial casing is manufactured by molding an animal-derived material by extrusion molding or the like.

Next, a method for producing the sausage-like konjac 10 will be described.
As shown in FIG. 1, the method for producing sausage-like konjac 10 of the present invention includes six steps of the first step S1 to the sixth step S6.

The first step S1 is a step of mixing konyaku powder, okara powder, soybean powder, mixed spices, other auxiliary raw materials, and water.
Specifically, first, a predetermined amount of konjac powder, okara powder, soybean powder, mixed spices, and other auxiliary raw materials are weighed. For example, the composition of the ingredients is preferably 2500 to 3500 parts by weight of water, 60 to 120 parts by weight of okara powder, 160 to 250 parts by weight of soybean powder, and 100 to 200 parts by weight of mixed spices with respect to 100 parts by weight of konjac flour. The other secondary raw materials are, for example, materials for improving storage stability, and may or may not be blended. Next, the weighed material is mixed with a predetermined amount of water heated to 65 ° C. or higher and stirred until sticky. Then, leave it for 90 to 120 minutes.

The second step S2 is a step of mixing with a coagulant containing an alkaline aqueous solution.
In the present embodiment, in the second step S2, for example, an aqueous solution of calcium hydroxide is added and kneaded as an alkaline aqueous solution to the material kneaded in the first step S1.

The third step S3 is a step of packing the casing 20 and forming it into a sausage shape.
When the third step S3 is performed, the casing 20 is set in the sausage staff 30 as shown in FIG. 2 (a). In addition, the material kneaded in the second step S2 is put into the sausage stafa 30.
In this embodiment, the casing 20 is an artificial animal casing. This animal-based artificial casing is manufactured by extrusion molding using bovine collagen, cellulose, glycerin and the like as main raw materials.
Next, as shown in FIG. 2B, the material is pushed into the casing 20 from the sausage staff 30.
Finally, as shown in FIG. 2C, the casing 20 is twisted at equal intervals to bring the sausage-shaped konjac 10 to a predetermined size. In this embodiment, each sausage-like konjac 10 weighs 50 to 80 g.

The fourth step S4 is a step of forcibly drying in the drying chamber.
The fourth step S4 is an important forced drying step for giving a sense of unity between the material kneaded in the second step S2 and the casing 20. If there is a sense of unity between the contents of the casing 20 and the casing 20, when the sausage-shaped konjac 10 is chewed, the elasticity of the contents can be felt at the same time as the casing 20 is bitten off. This sense of unity is a factor that makes you feel like a sausage made from meat. If there is no forced drying by the fourth step S4, the contents and the casing 20 are easily separated when the sausage-like konjac 10 is chewed, and a sense of unity is not felt. Further, when the sausage-like konjac 10 is dried too much, the sausage-like konjac 10 becomes hard and does not have a texture like a sausage using meat. Further, when the sausage-like konjac 10 is dried too much, the sausage-like konjac 10 loses its juiciness and becomes dull.
Even when the water content of the konjac flour is changed in the first step, a sense of unity can be obtained by performing the forced drying step.

Specifically, the forced drying in the fourth step S4 is performed at 40 ° C. or higher. More specifically, the forced drying in the fourth step S4 is preferably performed at 40 to 70 ° C. for 20 to 60 minutes, and more preferably performed at 40 to 60 ° C. for 20 to 40 minutes.

Further, the forced drying in the fourth step S4 may be controlled by measuring the mass of the sausage-like konjac 10 before and after drying.
Specifically, the forced drying in the fourth step S4 is preferably performed so that the mass after drying is 87% to 97% of the mass before drying, and the mass after drying is 91% of the mass before drying. It is more desirable to make it ~ 97%.

The fifth step S5 is a step of packaging with a vacuum pack after the fourth step S4 without performing either steam or boiling.
In the fifth step S5, after the forced drying in the fourth step S4, it is preferable to vacuum pack as quickly as possible. Specifically, after the fourth step S4, it is desirable to perform the fifth step S5 within 60 minutes, and more preferably within 30 minutes.

The fifth step S5 is a step for stabilizing the water content of the sausage-like konjac within a predetermined range. If either steam or boiling is performed after the fourth step S4, the finished sausage-like konjac 10 absorbs water and the amount of water becomes too large, so that the contents of the casing 20 and the casing 20 The sense of unity is lost, and the sausage-like konjac 10 is too soft to have a texture close to that of meat-based sausages. Further, if the fifth step S5 is not performed within a predetermined time after the fourth step S4, the sausage-like konjac 10 becomes too dry.

The sixth step S6 is a step of sterilizing the packaged material by heat sterilization or freezing sterilization.
In this embodiment, sterilization is performed by heat sterilization. For example, in the sixth step S6, the sausage-like konjac 10 vacuum-packed in the fifth step S5 is sterilized at 80 to 90 ° C. for 40 to 60 minutes.
The sterilization temperature and sterilization time are not limited to 80 to 90 ° C. and 40 to 60 minutes, and may be changed as appropriate. In addition, the temperature for freezing sterilization can be appropriately determined.

According to the method for producing sausage-like konjac 10 of the present embodiment described above, it is possible to produce sausage-like konjac 10 having a texture similar to that of sausage using meat.

Further, in the sixth step S6, since the packaged material is sterilized by heat sterilization or freezing sterilization, the sausage-like konjac 10 can be stored for a predetermined period.

Further, in the third step S3, since the animal casing is used, it is possible to produce sausage-like konjac having a texture similar to that of sausage using meat.

Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments, and can be appropriately modified and implemented.

In the above embodiment, an artificial animal casing is used, but the type of casing is not particularly limited. For example, the casing may be a natural casing, an inedible casing, or a plant-based artificial casing.

In the above embodiment, the smoke is not smoked in the fourth step, but the smoke may be smoked in the fourth step at the same time as the forced drying or after the forced drying. According to this, it is possible to produce sausage-like konjak having a smoky flavor.

In the above embodiment, the calcium hydroxide aqueous solution is used as the coagulant containing the alkaline aqueous solution, but the present invention is not limited to this, and a potassium carbonate aqueous solution, a sodium carbonate aqueous solution, or the like may be used.

In the above embodiment, the material is packed in the casing 20 by using the sausage stafa 30, but the casing 20 may be packed by another method without using the sausage stafa 30.

In addition, each element described in the above-described embodiment and modification can be arbitrarily combined and implemented.

Hereinafter, Examples 1 to 4 of the present invention will be described with reference to FIGS. 3 to 7.

In the example, as the first step, as shown in FIG. 3, first, 120 g of konjac flour, 80 g of okara powder, 200 g of soybean powder, and 180 g of mixed spice were weighed. Then, the weighed material was mixed with 3200 g of water (65 to 75 ° C.). The compounding table shown in FIG. 3 is an example, and the compounding ratio of each material may be changed as appropriate.

Next, as the second step, a calcium hydroxide aqueous solution prepared by dissolving 10 g of calcium hydroxide in 125 g of water was added to the material kneaded in the first step S1 and kneaded.
Next, as a third step, as shown in FIG. 2 (a), the casing 20 is set in the sausage stafa 30, and as shown in FIG. 2 (b), the material from the sausage stafa 30 is put into the casing 20. I pushed it in.
Finally, as shown in FIG. 2C, the casing 20 was twisted at equal intervals so that the sausage-like konjac 10 weighed 50 to 80 g.

As shown in FIG. 4, in Example 1, the sausage-like konjac 10 in the forced drying time of 0 minutes, 20 minutes, 40 minutes, 60 minutes, and 80 minutes was set to 40 ° C. in the forced drying of the fourth step S4. It is the result of measuring the mass of each. The numbers in parentheses in FIG. 4 are calculated by calculating the mass% after drying, assuming that the mass before drying (0 minutes) is 100%.
Furthermore, tasting evaluation was performed under each drying condition. The tasting evaluation was performed by three people, A, B, and C, and was evaluated on a four-point scale of very good (◎), good (〇), slightly bad (△), and bad (×). The tasting evaluation evaluated whether or not the texture was similar to that of meat-based sausages.

In Example 2 shown in FIG. 5, the forced drying temperature is 50 ° C., and other conditions are the same as in Example 1.
In Example 3 shown in FIG. 6, the forced drying temperature is 60 ° C., and other conditions are the same as in Example 1.
In Example 4 shown in FIG. 7, the forced drying temperature is 70 ° C., and other conditions are the same as in Example 1.

In Example 1, when the forced drying time was 20 to 60 minutes, the tasting evaluation was "very good" or "good". Further, when the mass after drying is 89% to 97% of the mass before drying, the tasting evaluation may be evaluated as "very good" or "good".
In the tasting evaluation when the forced drying time was 0 minutes, the contents of the sausage-like konjac 10 and the casing 20 could not be felt as one, and the evaluation was "bad".
In the tasting evaluation when the forced drying time was 80 minutes, it felt harder than that when the forced drying time was 20 to 60 minutes, and it was sometimes evaluated as "slightly bad".

In Example 2, when the forced drying time was 20-40 minutes, the tasting evaluation was "very good" or "good". Further, when the mass after drying was 88% to 96% of the mass before drying, the tasting evaluation was "very good" or "good".
In the tasting evaluation when the forced drying time was 0 minutes, the contents of the sausage-like konjac 10 and the casing 20 could not be felt as one, and the evaluation was "bad".
In the tasting evaluation when the forced drying time was 60 minutes and 80 minutes, the forced drying time felt harder than that of 20 to 40 minutes, and many evaluated it as "slightly bad".

In Example 3, when the forced drying time was 20-40 minutes, the tasting evaluation was "very good" or "good". Further, when the mass after drying was 89% to 96% of the mass before drying, the tasting evaluation was "very good" or "good".
In the tasting evaluation when the forced drying time was 0 minutes, the contents of the sausage-like konjac 10 and the casing 20 could not be felt as one, and the evaluation was "bad".
In the tasting evaluation when the forced drying time was 60 minutes, the forced drying time felt harder than that of 20 to 40 minutes, and the evaluation was "slightly bad".
In the tasting evaluation when the forced drying time is 80 minutes, it feels harder, dull, lacks juiciness, and is said to be "slightly bad" or "bad" compared to the one with a forced drying time of 20 to 40 minutes. It was an evaluation.

In Example 4, when the forced drying time was 20 minutes, the tasting evaluation was very good or good. Further, when the mass after drying was 92% to 94% of the mass before drying, the tasting evaluation was very good or good.
In the tasting evaluation when the forced drying time was 0 minutes, the contents of the sausage-like konjac 10 and the casing 20 could not be felt as one, and the evaluation was "bad".
In the tasting evaluation when the forced drying time was 40 minutes and 60 minutes, there were many evaluations that the forced drying time felt harder and was slightly worse than that of 20 minutes.
In the tasting evaluation when the forced drying time is 80 minutes, it feels harder, dull, lacks juiciness, and is said to be "slightly bad" or "bad" compared to the one with a forced drying time of 20 to 40 minutes. It was an evaluation.

FIG. 8 is a table summarizing the mass (%) of the sausage-like konjac 10 after drying with respect to the mass before drying in Examples 1 to 4 and the tasting evaluation thereof. From FIG. 8, it can be seen that when the mass after drying was 86% or less of the mass before drying, it was not evaluated as "very good" or "good". Further, it can be seen that when the mass after drying was 87 to 97% of the mass before drying, it was evaluated as "slightly bad", "good", or "very good". Then, when the mass after drying was 91 to 97% of the mass before drying, it was not evaluated as "bad" or "slightly bad", but was evaluated as "very good" or "good". You can see that.

S1 1st process S2 2nd process S3 3rd process S4 4th process S5 5th process S6 6th process

Claims (9)

It is a method for producing sausage-like konjac molded into a sausage shape.
At least the first step of mixing konjac powder, okara powder, soybean powder and water,
In the second step of mixing the material mixed in the first step with a coagulant containing an alkaline aqueous solution,
In the third step, the materials mixed in the second step are packed in a casing and molded into a sausage shape.
The fourth step of forcibly drying the material formed in the third step in a drying chamber, and
After the fourth step, the fifth step of packaging with a vacuum pack without performing either steam or boiling, and
A method for producing sausage-like konjac, which is characterized by having. The method for producing sausage-like konjac according to claim 1, wherein in the fourth step, forced drying is performed at 40 ° C. or higher. The method for producing sausage-like konjac according to claim 1, wherein in the fourth step, forced drying is performed at 40 to 70 ° C. for 20 to 60 minutes. The method for producing sausage-like konjac according to claim 1, wherein in the fourth step, forced drying is performed at 40 to 60 ° C. for 20 to 40 minutes. The method for producing sausage-like konjac according to claim 1, wherein in the fourth step, the forced drying is performed so that the mass after drying is 87% to 97% of the mass before drying. The method for producing sausage-like konjac according to claim 1, wherein in the fourth step, the forced drying is performed so that the mass after drying is 91% to 97% of the mass before drying. The method for producing sausage-like konjac according to any one of claims 1 to 6, wherein in the fourth step, smoke is smoked at the same time as forced drying or after forced drying. The method for producing sausage-like konjac according to any one of claims 1 to 7, further comprising a sixth step of heat sterilizing or freeze sterilizing the material packaged in the fifth step. The method for producing sausage-like konjac according to any one of claims 1 to 8, wherein the casing is an animal casing.

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