JPH0138460B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to reversible konjac foods and food additives that reversibly transition between a liquid state and a solidified state depending on the degree of cold temperature. In other words, the gist of the present invention is to add a small amount of various weak bases or strong bases to konjac potato or konjac flour, etc., which has been appropriately moistened, and then heat it to 70°C or higher to reversibly change the temperature depending on the degree of cooling. It produces reversible konjac that moves between liquid and solidified states, and becomes food itself, or it can be used as processed seafood products, processed meat products, noodles, processed soybeans, dairy products, etc.
Used in confectionery, bread making, oils and fats, fruits, side dishes, seasonings, alcoholic beverages, beverages, etc. to improve their taste, texture,
This case concerns the production of new food products. The effects of the present invention are immeasurable and have the potential to produce a wide variety of products.While explaining the conventional "Konniyaku", the specific contents of the present invention will be explained step by step. Explain. The conventional method of manufacturing ``konniyaku'' and its framework are as described in the following literature. (Note) Kagaku Kogyosha edition food manufacturing process diagram collection page 484 (1) Konniyaku tama (konnyaku yakuimo) The corm of konnyaku, which belongs to the Araceae family, is called konnyaku tama and is 2 to 3 years old. Collect. The suitable time for collecting is from late October to mid-November.
Some of them were collected from late August, but they were taken early because the vines had withered or the balls would rot, so the quality is poor. Konniyaku balls are usually flat-shaped, 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. Those grown in the Tenryu River basin in the Koshu region are of good quality, but those grown in the second half of tea production or in paddy fields are relatively poor quality. In recent years, it has been imported from the south (wild from Jawa, Sumatra, and Borneo), 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. Storage of balls Konnyaku balls are easy to spoil, so it is important to store them so that they do not spoil or freeze. For this reason, store it in a place with good ventilation and no freezing. Don't leave it tied up in bales. Jade has a strong acid content, so mice won't harm it. (2) Konniyaku powder This powder is made by drying and pulverizing konnyaku konnyaku and is quite coarse (36 mesh) and heavy. The ones that scatter like dust when you scoop them up with your hands are starchy and have weak gelatinizing power, and those with the least gelatinizing power are said to be of good quality. (3) Calcium hydroxide Use as a food additive and store in a container as it easily absorbs moisture. (4) Mixing ratio Konniyaku: 45 kg of balls, 1 part of calcium hydroxide
Kg, water is 25 to 30 times the size of beads, 952 pieces. Thread Konniyaku: Ball 45Kg Calcium hydroxide 1
Kg, water is 25-30 times the amount of balls, 254Kg If you are using konjac powder, you should use 6Kg of powder for 45Kg. Yield is bad. (2) Manufacturing method (1) Ito Konniyaku Washing: Sort the balls and separate 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. Steaming: Put the washed balls in a large pot, heat from cold water, and steam 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 wooden bucket as a milky lotion. The milky lotion poured in a wooden tub will gelatinize quickly, so stir it occasionally with a bamboo stick and pour it into the tub.
When it becomes a cup, leave it for about 1.5 hours. At this point, it will be 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, lime addition: Calcium hydroxide 1.5Kg
and dissolve it in 3.6 liters of water to make an emulsion. The worker applies oil to his/her hands to prevent the glue from sticking, then grinds the dough, puts 4 to 5 buckets of the gelatinized material into the kneading machine, adds about 9 parts of water, and rotates 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 heavy and requires many years of experience. Next, add lime milk (generally 450 ml of lime milk to 5.4 ml 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 increases. (2) Plate Konniyaku The molded pieces are piled up in a boiling pot and kneaded for about 4 hours, cooled and then cut. The above is an easy-to-understand category of manufacturing methods for ``konniyaku'' in the literature. The so-called ``konniyaku'', which is eaten at home, is a highly elastic solidified substance that is stable and strong even at room temperature and high temperature. On the other hand, the "konniyaku" of the present invention 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℃, it becomes like traditional ``konniyaku''. , it becomes a strong and highly elastic solidified substance, and when it cools, it has the property of returning to its original liquid or paste-like state, and it must be said that this is the birth of a completely new substance. The inventor of the present invention has repeatedly researched the use of conventional "konniyaku" in mixing it with other foods in order to fully demonstrate its characteristics. It is generally said that there is no other way than to break through the difficult wall. That is, although it is an interesting problem to mix it into food and take advantage of its texture, there are fundamental technical problems. As mentioned in the previous document, it is "konnyaku powder".
The problem with using 1 kg or more of calcium hydroxide for 5 kg to 7 kg is that this system is an extremely strong base and is fundamentally difficult to mix with other foods, while the heat treatment and curing time is several hours. There are many problems with the fact that it lasts over 10 hours. In other words, the conventional "Konniyaku powder" and "Konniyaku ball"
In the method of producing ``konniyaku'' from ``konniyaku'', it is extremely difficult to effectively utilize the texture of conventional ``konniyaku'' by mixing it with other foods. The present inventor was conducting research to improve the manufacturing method of ``konniyaku'' in a strong basic environment as described above in order to manufacture ``konniyaku'' using a different method. The ``konniyaku'' of the present invention is capable of reversibly changing its state from a liquid or pasty state, e.g., from a slimy state to a paste state, to a solidified state, such as a hard "konniyaku" state, depending on the degree of cold temperature. ” was discovered. (Note) Hereinafter, "konnyaku" of the present invention will be described as reversible konnyaku. Moreover, reversible konjac has a remarkable and unique effect as a food or food additive. That is, while it has become a variety of foods on its own, it has also led to the creation of completely new foods when used in combination with other foods as an additive. To explain it simply with an example, it is normal for meat paste products to become hard when cold and soft when warm, but the reversible konnyaku of the present invention
If you add a suitable amount to the paste product, the hardness when cold and hot will be almost the same, and if you add a large amount, it will become soft when cold and hard when warm.This is a meat paste that goes beyond conventional wisdom. It is possible to obtain the product. Next, the method of the present invention will be specifically explained. The appropriately hydrated konjac potato or konjac flour used in the present invention is an aqueous solution of konjac potato and konjac flour, that is, a sol or gel, as described in the above-mentioned Kagaku Kogyo Co., Ltd. food manufacturing process diagram collection. It is something. (Note) The raw material for konjac used in the present invention is purified konjac flour. Since the properties of konnyaku potatoes are unstable depending on storage conditions, production areas, etc., and they are not easy to obtain, it would be more accurate to explain the present invention if purified konnyaku flour with stable properties was used. Therefore, the examples of the present invention and the explanation of the present invention will be described under conditions where purified konjac flour is used as a representative konjac raw material. When using purified konjac flour, it is preferable to consider 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, it differs depending on whether the conditions are mainly cold or the conditions are mainly temperature. In short,
When it is cold, it is a liquid or a paste, and when it is hot, it is a soft solidification or a hard solidification. Therefore, the ratio of "purified konjac flour" to water is preferably determined depending on the purpose. Practical "refined konjac flour" 0.1% to 7.0%, moisture 99.9% to 93.0%
The percentage ratio is often used. Sodium citrate, sodium tartrate, sodium malate, sodium lactate, sodium acetate, sodium succinate, etc. used in the present invention alone or in combination, or with calcium carbonate (hereinafter simply referred to as catalyst etc.) There is no problem with the quality of the combination use, etc., as long as it can be used in food. The amount used varies depending on the quality of purified konjac powder, its aqueous concentration, and the content of the intended reversible konjac. 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, an example is to prepare a purified konjac powder aqueous liquid at a concentration of 4%. The pH of the aqueous liquid is PH
5.4 to 6.2 years ago is normal. Therefore, the amount of catalyst to be added is such that the lower limit is about +0.2 as a pH value, and the upper limit is within PH10.0. In other words, the aqueous liquid has a pH of 5.8 at a concentration of 4%, and the desired reversible konnyaku has a normal "konnyaku" consistency when warm.
If you want to make a soft paste when cold, use a combination of sodium citrate and calcium carbonate to generate reversible konjac by heating to 90°C ± 5°C. As mentioned above, there are various prerequisites for adding a catalyst, so as mentioned above, it is preferable to set the conditions each time (for each rod) through preliminary experiments. The amount of catalyst used can be simply expressed in grams, or
There are two ways to display in PH. Since it is only a natural raw material, a constant value may not be obtained depending on the impurities. In the explanation of the present invention, the g number and PH value will be mixed together in an easy-to-understand manner each time. Furthermore, since there is an effective mixing ratio for reaching the upper limit PH in the above-mentioned mixed use of sodium citrate and calcium carbonate, it is preferable to determine the ratio through preliminary experiments. Referring to the method of the present invention, the amount of calcium carbonate used is generally smaller than that of other catalysts. For example, calcium carbonate: sodium citrate 1-10. In addition, the mixing ratio with each catalyst other than calcium carbonate is determined based on preliminary experiments, as there are conflicts with the quality of the desired reversible konjac, the minimum amount of catalyst used, economic efficiency, effectiveness, etc. It is preferable to decide. The reaction conditions for the mixture of purified konjac powder aqueous liquid and catalyst are as follows. Temperature Conditions The rate of reaction from the mixture to reversible konjac greatly depends on the heating temperature and time, provided that the amount of catalyst in the mixture is constant. For example, if the heating temperature is set to 90°C or higher under a certain catalyst amount condition, the reaction completes in about 30 minutes.
If the temperature is 70°C, it may take more than 5 hours. Furthermore, if the catalyst is increased under the above conditions, the reaction may be completed in about 10 minutes. Therefore, the temperature conditions and heating time depend on the quality and quantity of the catalyst used, as well as the quality of the desired reversible konjac (appropriate purpose). If the above heating is aimed at one hour, it becomes one of the standard conditions for obtaining reversible konjac by the reaction of purified konjac powder aqueous liquid with a catalyst. Sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, sodium metaphosphate, potassium metaphosphate, sodium (1-3) phosphate, potassium (1-3) phosphate, phosphoric acid ( 1-2) The contents of ammonium, etc. are as follows. Sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, sodium metaphosphate, potassium metaphosphate, phosphoric acid (1-
3) The quality of sodium, potassium phosphate (1-3), ammonium phosphate (1-2), etc., alone or in combination, or in combination with calcium carbonate, is such that it can be used in food. It doesn't matter if you have it. Moreover, the amount used varies depending on the quality of purified konjac flour, its aqueous concentration, and the content of the intended reversible konjac. 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 the method used in the present invention as a standard method, for example, in the case of a purified konjac powder aqueous solution with a concentration of 4%, the pH of the aqueous solution is usually around 5.4 to 6.2. . Therefore, the lower limit for the amount of catalyst added is approximately +0.2 in terms of PH value, and the upper limit is PH10.0.
Add so that it stops within 10 minutes. In other words, if the aqueous liquid has a 4% concentration and has a pH of 5.8, and you want the desired reversible konnyaku to have a normal "konnyaku" hardness when warm and a soft paste when cold, sodium polyphosphate and calcium carbonate should be used. 90℃±5℃ by combined use of
to produce reversible konjac. As mentioned above, there are various prerequisites for adding a catalyst, so as mentioned above, 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 in grams, and the other is expressed in PH.
Since it is only a natural raw material, a constant value may not be obtained depending on impurities. In the explanation of the present invention, the g number and PH value are mixed in an easy-to-understand manner each time. Further, when using the above-mentioned mixture of sodium polyphosphate and calcium carbonate, there is a mixing ratio that is effective for reaching the upper limit PH, so it is preferable to determine the ratio through preliminary experiments. Referring to the method of the present invention, the amount of calcium carbonate used is generally smaller than that of other catalysts. For example, calcium carbonate:sodium polyphosphate 1-20. In addition, the mixing ratio with each of the other catalysts except calcium carbonate is determined based on preliminary experiments, as there is a conflict with the quality of the desired reversible konjac, the minimum amount of catalyst used, economic efficiency, effectiveness, etc. It is preferable. The reaction conditions for the mixture of purified konjac powder aqueous liquid and catalyst are as follows. Temperature conditions The rate of reaction from the mixture to reversible konjac greatly depends on the heating temperature and time provided that the amount of catalyst is constant. For example, under a certain amount of catalyst, the heating temperature is When the temperature is above ℃, the reaction completes in about 30 minutes.
If the temperature is 70°C, it may take more than 5 hours. Furthermore, under the above conditions, if the amount of catalyst is increased, the reaction may be completed in about 10 minutes. Therefore, the temperature conditions and heating time depend on the quality and quantity of the catalyst used, and indirectly the quality of the reversible konnyaku (appropriate purpose).
However, referring to the method of the present invention, heating at 90°C or higher for 1 hour is the standard condition for obtaining reversible konjac by reacting a purified aqueous liquid of konjac powder with a catalyst. Become one of the. 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 temperatures, under non-freezing conditions,
In the case of temperature, the temperature is up to retort processing or canning processing temperature. For example, on average, the temperature is around +150°C rather than -5°C. The range between a liquid and a coagulated state is from a viscous liquid like molasses to a paste-like and hard coagulated state. It is between "Konnyaku". The above reversible effects in the relationship between temperature and state can be generally summarized as follows. When cold, reversible konnyaku is liquid like molasses with a thin viscosity, but when warm, it has an average form that is somewhat firm and pudding-like. Also, in cold weather,
Paste-like form (commonly known as jam-like form)
When heated, the average consistency is that of the commercially available konnyaku mentioned above. The above is the average reversibility mode of reversible konnyaku, but its final reversibility will change depending on whether it is mixed with other foods or mixed with various additives, so if you want to obtain the desired reversibility, , mixing ratio with food,
It is preferable to determine the conditions after conducting a sufficiently small experiment to examine changes in reversibility due to the presence of other additives. The reversible konjac food and food additives in the present invention are as follows. As mentioned above, reversible konnyaku is made by adding starch, which starts from a liquid state to a paste state when cold, and changes from a pudding state to a hard solidified state when warm.
There is also a way to make the texture almost the same when heated. Therefore, by using them as foods or food additives, a wide variety of new foods can be produced. Examples of typical food names are given below. (Note) (1) Regarding the use of reversible konnyaku in foods, the contents of flavors, seasonings, extracts, etc. to be used are in line with the exemplified foods, so do not enter details. The name of the food is the name of the added flavor or the name of the food to which it is added. (2) Names of exemplified foods shall be displayed in the following order. The above names are given as the state of food when cold and the state of food when it is hot. Regarding the use of reversible konjac as a food additive, the additive food to be used is written in parentheses after the food name above. For example, when adding the reversible konnyaku of the present invention to a conventional sausage to produce a sausage with a similar texture, the "sausage raw material" is written in parentheses.
Enter In the case of a simple mixture, enter only the name of the added food. Reversible konnyaku foods (a) Reversible konjac used (liquid when cold) (pudding when warm) (1) Liquid chawan mushi (2) Liquid shiruko (3) Liquid egg tofu (4) Liquid tofu (5) Liquid nikogori (6) Liquid pudding (b) Reversible konjac used (cold paste)
(1) Paste tofu (2) Paste udon (3) Paste cheese tofu-like (4) Paste sausage (5) Spongy kamaboko style (6) Sponge sausage reversible konnyaku Food additives (a) When using reversible konnyaku (liquid when cold) (pudding when warm) (1) Liquid chawanmushi (egg coagulated by heat and crushed) (2) Liquid coffee Pudding (water-extracted coffee) (3) Liquid potage pudding (potage soup) (4) Liquid consommé pudding (consommé soup) (5) Liquid nikogori (soy sauce-boiled fish soup) (6) Liquid soy milk pudding ( (7) Liquid milk pudding (milk) (8) Liquid orange pudding (orange juice) (b) Reversible konjac used (cold paste)
(1) Sausage (pork sausage raw material) (2) Kamaboko (kamaboko raw material) (3) Chikuwa (chikuwa raw material) ) (4) Paste processed cheese pudding (processed cheese) (5) Paste mayonnaise pudding (mayonnaise) (6) Tamagoyaki (kei egg) (7) Siyu mai (siu mai raw material) (8) Paste azukian yokan (siu mai raw material) (9) Paste strawberry yam pudding (Strawberry yam) (10) Soy milk tofu (soy milk) (11) Milk tofu (milk) Based on the representative examples above, we have extracted reversible konnyaku foods and food additives. How to handle it will be explained below. There are three main ways to use reversible konnyaku. For example, there are cases in which reversible konjac is mixed with flavors, extracts, and other additives to make it into food directly, cases in which reversible konjac is mixed with already finished foods, and cases in which it is mixed with unfinished foods. The method of completing the processing, etc. Reversible Konjac Foods (1) Liquid Orange Pudding Liquid reversible konnyaku is mixed with orange flavor, 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 shiru powder Mix liquid reversible konjac konjac at a ratio of 2:1 with commercially available canned konnyaku (paste) and mix thoroughly to make liquid shiru powder. . You can freely adjust the mixing ratio according to your preference. It becomes liquid when cold and becomes paste when warm. (2) Liquid tofu Mix reversible konjac konnyaku in a ratio of 1:3 to commercially available silken tofu and mix thoroughly to obtain liquid tofu. You can freely adjust the mixing ratio according to your preference. It becomes liquid when cold and solidifies when warm. (3) In order to produce regular "Kamaboko", paste-like reversible konjac is mixed in 1:1 by adding starch, etc. to seasoned pollock surimi after salting, etc.
Mix them together in the following proportions to form a mixture. The mixing ratio can be adjusted freely. The mixture is steamed to form 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 make a jam-like strawberry jam. You can freely adjust the mixing ratio according to your preference. It is jam-like when cold and hardens when warm. (5) Mix minced pork with chopped seasoning vegetables to make shumai anbu, mix 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 siu mai. 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 make 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 ordinary "kamaboko", seasoned pollock paste is mixed with paste-like reversible konjac mixed with starch at a ratio of 1:1. The mixing ratio can be adjusted freely. The mixture is steamed to form kamaboko. It solidifies hard both when cold and when hot. It is preferable to adjust the proportion of starch mixed into the paste-like reversible konjac according to 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 catalyst for reversible konjac, such as sodium citrate, sodium polyphosphate, or calcium carbonate, is added, mixed, and then heated, resulting in reversible konjac food or food mixed as an additive. There is a way to obtain it. 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 neutralized 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 method for producing konjac from konjac potatoes or konjac flour, which reversibly moves between liquid and solidified states depending on the degree of cold temperature. (2) The reversible konnyaku can be produced easily and at low cost. (3) That the reversible konnyaku is safe as food. (4) The reversible konjac 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 methods of using the foods and food additives according to claim 1 of the present invention will be explained in detail by dividing them into foods and the like. (Note) (1) Although the concentration of reversible konjac used is commonly referred to as the konjac content, the ratio to water will be used in the following explanation. (example)
3% reversible konjac is 3% dry weight of konjac to 97% water. (2) When starch is mixed with reversible konnyaku and used as reversible konnyaku,
For example, when it is written as 10% starch and 3% reversible konjac, it is a mixture in which 10 parts of 3% reversible konjac and 10 parts of starch are added by weight. (3) Comparison of the state of softening when cold and solidifying when hot is indicated according to the following criteria. Conditions other than hot, solidified, cold, and solidified} State the state as is. Temperature solidification Ratio of hardness of solidified material Cold solidification A steel wire with a bottom surface of diameter 1 mm is placed vertically on the surface of the solidified material, and a load is applied to the top end of the steel wire, and the bottom surface of the steel wire is buried to a depth of 5 mm. Since the ratio is a relative ratio, always set that control to 10
shall be. (4) After mixing reversible konnyaku into each type of food, the food shall be named by its original name. For example, a mixture of sake and reversible konnyaku is also called sake. Thus, the expression ``manufacturing alcoholic beverages'' refers to the production of 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, seafood paste products, kamaboko, hanpen, fish sausages, fish balls, fish cakes, starches, fish and shellfish products, fish and shellfish pickles, boiled fish and shellfish, grilled fish and shellfish (b) Main processed meat products Sausages, hamburgers, shumai, meat dumplings Next, we will explain one aspect of the production of new "kamaboko" as a representative example of seafood paste products. "Kamaboko" was prepared by salting, seasoning, and starch meat that had been thoroughly soaked in water, and then forming it and steaming it at 80 to 90 degrees Celsius. This was designated as A as a control. Separately, after adding the starch, add 3% reversible konnyaku to 100 pieces of konjac meat in weight ratio.
Add 100% to
"Kamaboko" made by steaming at ℃
is designated as B, and after adding the starch, 10% starch,
Add 3% reversible konjac to 100 parts of the meat in a weight ratio, mix thoroughly, and then mold and heat to 80°C to 90°C.
"Kamaboko" made by steaming at ℃
When is designated as C, the texture of each texture is simply compared in terms of hardness ratio as follows. A B C (Standard) Hardness ratio (15℃) 10 2 9 (90℃) 10 10 10 Values above 10 are common, but their properties are fully expressed. Therefore, the amount of reversible konjac used in seafood paste products varies depending on the quality of the raw konnyaku, the desired taste, texture, the species of fish, the quality of the fish, etc., so the conditions should be adjusted each time through experiments in advance. It is preferable to confirm the amount and decide the amount to use. Next, we will introduce two representative examples of fish and shellfish products.
First, one aspect of the new grilled sea bream for fish and shellfish will be explained. Coat the surface of the raw sea bream with 2% reversible konnyaku containing 1% salt to a thickness of 2 to 5 mm, and grill over a weak gas fire, approx.
When heating is stopped after 10 minutes and the film-like substance and coagulated substance on the surface are removed, a juicy heated sea bream is obtained. 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. 1% reversible konjac to commercially available miso in a weight ratio of 1:1
Soak fillets of Madara cod in the mixture, 96
Stop the pickling process after about an hour, then grill the pickles over a weak gas fire for about 5 minutes. To obtain grilled pickled fillets that are soft when cold and have appropriate hardness when warm. From the above, the amount of reversible konjac to be used in fish and shellfish products varies depending on the quality of the raw konjac, the desired taste, texture, species of fish and shellfish, quality of fish and shellfish, etc. 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. Mix ground pork and beef in a weight ratio of 1:1, mix 4% reversible konnyaku in a ratio of 1:0.3, add seasonings and spices to the mixture, and form and heat-process the mixture. , get a hamburger. It is soft when cold and the meat is delicious. From the above, the amount of reversible konjac to be used in processed meat products varies depending on the quality of the raw konjac, the desired taste and texture, the type of meat, the quality of the meat, etc. It is preferable to confirm the conditions before deciding on use. 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 Marine products and processed meat products to which konjac is added are new foods that have a texture that is soft when cold, rather than the conventional wisdom that they are hard when cold. become. (3) Reversibility The properties of konnyaku are not significantly affected by the pH of the food. (4) Reversible konnyaku has high water retention, 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 konnyaku into the food when processing foods such as pickles and boiled dishes using it. easy. (6) Reversible konjac has a stronger 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 using examples. Reversible konjac foods and food additives that reversibly change state between liquid and solidified depending on the degree of cold temperature are used as flavor and texture regulators for processed foods such as noodles, processed soybeans, and dairy products. The details of how to use it as a new molding agent are as follows. (a) Main noodles and products Flour-based udon, ramen, noodle strips (wanton, gyoza skin), spaghetti, and dry noodles. Others {Soba (b) Main soybean processed products Tofu, soy milk pudding, Ganmodoki. (c) Main dairy products such as cheese, condensed milk, milk pudding, and other new milk products Next, as a representative example of noodle products, a new "noodle belt"
An aspect of manufacturing will be explained. Mix wheat flour (strong flour) with 4% reversible konnyaku at a weight ratio of 100:55, mix well, and roll to make noodle sheets. The actual water content is 52% or more. Normally, when the moisture content is 45% or more (external %), the workability becomes extremely poor, but with the above-mentioned reversible konjac mixed, molding work is easy even when the moisture content is 50% or more (external %). In addition, the reversible konjac noodle strips do not lose their shape even when bathed in boiling water for a long time. The amount of reversible konjac used for the above noodle products varies depending on the quality of the raw konnyaku, the desired taste and texture, the type of flour, its quality, etc., so please confirm the conditions each time by experimenting in advance. It is preferable to determine 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. Commercially available soy milk is mixed with 0.5% reversible konnyaku at a weight ratio of 1:1 to obtain soy milk. That is, soymilk is obtained which is liquid when cold and pudding when hot, for example, in the form of tofu. The amount of reversible konjac used in the above-mentioned soybean processed products varies depending on the quality of the raw konnyaku, the desired taste and texture, the type of soybean processed product, its quality, etc., so please check the conditions each time by experimenting in advance. It is preferable to confirm the amount and decide the amount to use. Next, one aspect of the production of a new "milk" as a representative example of dairy products will be explained. Mix commercially available milk with 0.5% reversible konnyaku at a weight ratio of 1:1 to make "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 the above dairy products varies depending on the quality of the raw konjac, the desired flavor, texture, type of dairy product, and its quality, so please confirm the conditions each time by experimenting in advance. It is preferable to determine the amount to be used. 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 noodles, processed soy products, dairy products, etc. (2) Noodles, processed soybeans, dairy products, etc. to which reversible konnyaku is added have a soft 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 with noodles and processed soybean products, it becomes heat resistant and does not lose its shape even in hot water bath. (5) A mixture of reversible konjac and soymilk or milk or other beverages can produce a completely new beverage product that is liquid when cold and pudding when hot. The details of the present invention will be explained separately using examples. A method of using reversible konjac foods and food additives that reversibly change states between liquid and solidified states depending on the degree of cooling and temperature, as taste and texture adjusting agents in confectionery, bread making, etc. The contents are as follows. (a) Main confectionery products Yokan; bean paste, castella, jellies, creams; honey paste (b) Main bread products White bread; sweet breads. Next, a new type of “red bean paste” is a representative example of confectionery products.
An aspect of manufacturing will be explained. Mix 1.0% reversible konnyaku in a weight ratio of 1:1 with commercially available azuki bean paste (paste) and mix thoroughly to obtain highly viscous liquid "adzuki bean" at room temperature.
shall be. 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 in the above confectionery products varies depending on the quality of the raw konjac, the desired taste and texture, the type of confectionery product, its quality, etc., so please confirm the conditions each time by experimenting in advance. It is preferable to determine 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. Wheat flour (strong flour), yeast, sugar, butter, salt, and 4% reversible konnyaku of 1/2 weight of the flour are mixed thoroughly and kneaded for the next step of fermentation. You can get bread by heating for a minute, and you can get soft, fine-grained bread at room temperature. The amount of reversible konjac used for the above bread products depends on the quality of the raw konjac, the desired taste,
It varies depending on the texture, type of bread, etc. Preferably, the amount to be used should be determined by checking the conditions each time through preliminary experiments, but generally speaking, taking the amount of 4% reversible konjac used as an example, the amount of water used is the same as that of wheat flour. or up to 1.5 times the amount is commonly used. As detailed above, the features of the present invention are as follows:
It can be summarized as follows. (1) Reversible konnyaku is a filler that does not significantly impair the original taste of sweets and breads. (2) Adding reversible konnyaku gives a softer taste and texture to sweets, breads, etc. (3) The properties of reversible konnyaku are not greatly affected by the pH of the food. (4) Reversibility The air bubbles in sweets, breads, etc. to which konjac is added are fine and easy to eat. (5) Creams made from reversible konjac have a remarkable characteristic of being resistant to heat and soft when cold. The details of the present invention will be explained separately in Examples. Reversible konjac foods and food additives that reversibly change state between liquid and solidified depending on the degree of cold temperature 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 thiokolate paste. (b) Principal fruit products: jam, marmalades, juices and fruit puddings. (c) Main vegetable products: potato paste, vegetable pastes. Next, one aspect of the production of novel fat-and-oil mixed pastes as a representative example of fat-and-oil products will be explained. Peanut powder, sugar, salt, etc., and 30% of the weight of the reversible konjac are added to 4% reversible konjac and mixed thoroughly to form a peanut paste. In other words, it becomes pasty when cold and solidified when warm.
Obtain peanut paste. The amount of reversible konjac used in the above oil and fat products varies depending on the quality of the konjac raw material, the desired taste and texture, the type of oil and fat product, its quality, etc., so please confirm the conditions each time by experiment in advance. It is preferable to determine the amount used. Next, one aspect of the production of new juices as a representative example of processed fruit products will be explained. Commercially available orange youth is mixed with 0.5% reversible konnyaku in a weight ratio of 1:2 to make slightly viscous orange youth. That is, orange youth is obtained which is slightly viscous when cold and becomes pudding-like when warm. The amount of reversible konjac used in fruit processed products is determined based on the quality of the raw konjac, the desired taste,
Since it varies depending on the texture, type of fruit product, and quality thereof, 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 novel potato pastes as a representative example of processed vegetable products will be explained. Peeled and steamed horse potatoes are ground, cooled, and kneaded with 4% reversible konnyaku in a weight ratio of 2:1 to form 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 for the above-mentioned processed vegetable products varies depending on the quality of the raw konjac, the desired taste and texture, the type of vegetable product, its quality, etc., so the conditions should be confirmed each time through experiments in advance. It is preferable to decide the amount to be used. 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) The properties of reversible konnyaku are hardly influenced by pH. (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 using examples. The details of how to use reversible konnyaku food and food additives, which reversibly change states between pasty and solidified states depending on the degree of cooling and temperature, as taste and texture adjusting agents for seasoned foods, are as follows: It is as follows. Main Seasoning Foods Mayonnaises, Kechiraps, Sauces, Miso, Soy Sauces, Mirin, and Vinegar Next, we will explain one aspect of the production of a new "mayonnaise" as a representative example of seasoning foods. Commercially available mayonnaise is mixed with 4% reversible konnyaku at a weight ratio of 1:1 to make mayonnaise. In other words, it becomes pasty when cold and solidified when warm.
Obtain mayonnaise paste. The amount of reversible konjac used in the above seasoned foods varies depending on the quality of the raw konjac, the desired taste and texture, the type and quality of the seasoned food, etc., so please confirm the conditions each time by experimenting in advance. It is preferable to determine the amount to be used. As detailed above, the features of the present invention are as follows:
It 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 konjac 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 can be used as a side dish as is when mixed with seasoned foods and kept 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 using 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) Recreational beverages: tea, coffee, black tea, and herbal medicines. Next, one aspect of the production of a new "alcoholic beverage" as a representative example of an alcoholic beverage will be described. Mix commercially available Japanese sake with 1% reversible konnyaku in a weight ratio of 1:3 to make sake. In other words, sake is obtained which is weakly gel-like when cold and becomes pudding-like when warm. As mentioned above, the amount of reversible konjac used for alcoholic beverages varies depending on the quality of the raw konjac, the desired taste and texture, the type of alcoholic beverage, its quality, etc., so please confirm the conditions each time by experimenting in advance. It is preferable to decide the amount to be used. Next, one aspect of the production of a novel "coffee" as a representative example of a favorite beverage will be explained. Commercially available instant coffee is mixed into 0.3% reversible konnyaku and thoroughly mixed to obtain a viscous coffee liquid.The coffee liquid 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 please confirm the conditions each time by experimenting in advance. It is preferable to decide the use based on the following. As detailed above, the features of the present invention can be summarized as follows. (1) Reversible konnyaku mixes alcoholic beverages and recreational beverages without significantly impairing their original taste. (2) The properties of reversible konnyaku are not greatly affected by the pH 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. Next, specific embodiments of the present invention will be described in detail. Notes (1) A commercially available konjac flour was used, but since it was purchased in separate lots, its properties varied greatly, especially its acidity. (2) The state of reversible konnyaku is explained using the following criteria, which compares the state at 80°C and 15°C. Coagulation A Hard solidified state 〃 B Slightly softer than A 〃 C Hard state of tofu or pudding 〃 D State of tofu or pudding 〃 E Soft state of tofu or pudding 〃 F When barely forming a gel Liquid A Invert sugar with a viscosity of about 50% sugar (at 15°C) or lower Liquid B Gel, a mixture of A and gel A Paste gel B Paste material with slight syneresis Among the above, in "coagulation" If there is a lot of syneresis, liquid B becomes liquid. Also, for properties that are intermediate between the above terms, use the closest expression.
Also, ^{the +} mark on the shoulder of Alphabet means it is slightly stronger, and ^{the -} mark means it is slightly weaker. (3) The reversible konjac used in the examples of foods and food additives is cited from the examples in which it was produced. Also, the name of reversible konjac is, for example, 40g of konjac flour is mixed with 1000 c.c.
In the case of reversible konjac produced by swelling in water, it is called 4% reversible konjac. (4) Target foods produced using reversible konjac shall be named using the following naming method. a. Name of added flavor and similar food texture when reversible konjac is used as a food b. Name of added food when reversible konjac is used as a food additive The name of the target food is the state of the food when cold,
The above a or b is applied to the state of the food to be eaten when warm.
Attach the name of Example 1 (Claim 1) 1000 c.c. of water was added to 1 g of konjac flour, stirred for 30 minutes until it swelled, and then left to stand for 12 hours to form a stable swollen konjac flour product. . Adding 5 g of citric acid sodium to the konjac flour swollen product as a catalyst for reversible konjac production;
Thoroughly mix to form a mixture of the konjac flour swollen product and catalyst. Heat the mixture to bring the temperature of the mixture to 70℃~
The reaction is completed by heating at 90°C or higher for 5 hours to obtain reversible konjac. Condition at 80℃: Solidified F Condition at 15℃: Liquid A Example 2 1000cc of water was added to 3g of konnyaku powder, stirred for 30 minutes until it swelled, and then left to stabilize for 12 hours. Make a swollen product of konjac powder. 5 g of sodium citrate and 0.1 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 swollen konjac flour and the catalyst. Heat the mixture to bring the temperature of the mixture to 80℃~
The reaction is completed by heating at 95° C. or higher for 2 hours to obtain reversible konjac. Condition at 80℃: Solidified D Condition at 15℃: Liquid A Example 3 1000cc of water was added to 5g of konjac flour, stirred for 30 minutes until it swelled, and then left to stabilize for 12 hours. Make a swollen product of konjac powder. 2 g of sodium citrate and 1 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 swollen konjac flour and the catalyst. The mixture is heated to maintain the temperature of the mixture at 90° C. or higher, and heat treatment is performed for 2 hours to complete the reaction and obtain reversible konjac. Condition at 80℃: Solidified D Condition at 15℃: Liquid B Example 4 1000cc of water was added to 10g of konjac flour, stirred for 30 minutes until it swelled, and then left to stabilize for 12 hours. Make a swollen product of konjac powder. 17 g of sodium citrate and 5 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 swollen konjac flour and the catalyst. Heat the mixture to bring the temperature of the mixture to 90℃±5
The reaction was completed by heating at a temperature of 1 hour or more and obtaining reversible konjac. Condition at 80℃: Solidification B Condition at 15℃: Gel A Example 5 1000cc of water was added to 5g of konnyaku powder, stirred for 30 minutes until it swelled, and then left to stabilize for 12 hours. Make a swollen product of konjac powder. 0.3 g of sodium citrate and 0.5 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 swollen konjac flour and the catalyst. Heat the mixture to bring the temperature of the mixture to 90℃±5
The reaction is completed by heating at a temperature of 5 hours or more and obtaining reversible konjac. Condition at 80℃: Solidified F Condition at 15℃: Liquid A Example 6 1000cc of water was added to 5g of konjac flour, stirred for 30 minutes until it swelled, and then left to stabilize for 12 hours. Make a swollen product of konjac powder. 0.3 g of sodium citrate and 0.1 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 swollen konjac flour and the catalyst. Heat the mixture to bring the temperature of the mixture to 90℃±
The reaction is completed by heating at 5° C. or higher for 5 hours to obtain reversible konjac. Condition at 80℃: Solidified F Condition at 15℃: Liquid B Example 7 Water at 1000℃ was added to 1 g of konjac flour, stirred for 30 minutes until it swelled, and then left for 12 hours to form stable konjac. Make powder swollen product. 0.1 g of sodium citrate and 1 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 swollen konjac flour and the catalyst. Heat the mixture to bring the temperature of the mixture to 80°C to 95°C.
The reaction was completed by heating at a temperature higher than 0.degree. C. for 5 hours to obtain reversible konjac. Condition at 80℃ Gel A ^- Condition at 15℃ Liquid A Example 8 Add 1000cc of water to 40g of konnyaku flour, stir for 30 minutes until it swells, then leave it for 12 hours. A stable konjac powder swollen product is obtained. 50 g of sodium citrate 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. Heat the mixture to bring the temperature of the mixture to 90℃±
The reaction is completed by heating at 5° C. or higher for 3 hours to obtain reversible konjac. Condition at 80℃: Coagulation B ^- Condition at 15℃: Gel A Example 9 Add 1000cc of water to 40g of konnyaku flour, stir for 30 minutes until it swells, then leave it for 12 hours. A stable konjac powder swollen product is obtained. 10 g of sodium citrate and 2 g of calcium carbonate were added to the swollen konjac powder as a catalyst for reversible konjac production.
is added and thoroughly mixed to form a mixture of the konjac powder swollen product and the catalyst. Heat the mixture to bring the temperature of the mixture to 90℃±5
The reaction is completed by heating at a temperature of 0.degree. C. or higher for 2 hours to obtain reversible konjac. Condition at 80℃: Solidification A Condition at 15℃: Gel A Example 10 Add 1000cc of water to 50g of konnyaku flour, stir for 30 minutes until it swells, then leave for 12 hours to stabilize. Make a swollen product of konjac powder. 10 g of sodium citrate and 4 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 swollen konjac flour and the catalyst. Heat the mixture to bring the temperature of the mixture to 90℃±5
The reaction was completed by heating at a temperature of 1 hour or more and obtaining reversible konjac. Condition at 80℃: Solidification A Condition at 15℃: Gel A ⁺ Example 11 Add 1000cc of water to 50g of konnyaku powder, stir for 30 minutes until it swells, and then leave it for 12 hours. A stable konjac powder swollen product is obtained. 50 g of sodium tripolyphosphate 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. Heat the mixture to bring the temperature of the mixture to 90℃±5
The reaction is completed by heating for 1/2 hour while maintaining the temperature above ℃, and reversible konnyaku is obtained. Condition at 80℃: Solidification A ⁺ Condition at 15℃: Gel A ⁺ Example 12 Add 1000cc of water to 50g of konnyaku powder, stir for 30 minutes until it swells, and then leave it for 12 hours. to make a stable konjac powder swollen product. 10 g of sodium tripolyphosphate 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. Heat the mixture to bring the temperature of the mixture to 90℃±5
The reaction was completed by heating at a temperature of 1 hour or more and obtaining reversible konjac. Condition at 80℃: Solidification A Condition at 15℃: Gel A ⁺ Example 13 Add 1000cc of water to 50g of konnyaku powder, stir for 30 minutes until it swells, then leave it for 12 hours. A stable konjac powder swollen product is obtained. 10 g of sodium tripolyphosphate and 4 g of calcium carbonate as a catalyst for reversible konjac production are added to the swollen konjac flour and thoroughly mixed to form a mixture of the swollen konjac flour and the catalyst. Heat the mixture to bring the temperature of the mixture to 90℃±5
The reaction is completed by heating for 1/2 hour while maintaining the temperature above ℃, and reversible konnyaku is obtained. Condition at 80℃: Solidification A ⁺ Condition at 15℃: Gel A ⁺ Example 14 Add 1000cc of water to 70g of konnyaku flour, stir for 30 minutes until it swells, and then leave it for 12 hours. to make a stable konjac powder swollen product. 30 g of sodium tripolyphosphate 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. Heat the mixture to bring the temperature of the mixture to 90℃±5
The reaction is completed by heating for 1/2 hour while maintaining the temperature above ℃, and reversible konnyaku is obtained. Condition at 80℃ Solidification A ⁺ Condition at 15℃ Gel A ⁺

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[Table] Example 39 Thoroughly mix 1 kg of 4% reversible konjac from Example 9 with 100 g of potato starch and 100 g of sugar, and mix vertically.
It is shaped into a rectangular column measuring 3 cm x 4 cm x 20 cm in width and length, and then steamed to form ``Uiro.'' This ``Uiro'' is slightly soft when cold and hardens when warm. Condition at 80℃: Coagulation A Condition at 15℃: Coagulation B Example 40 1 kg of 4% reversible konnyaku from Example 9 was mixed with 10 g of citric acid, 200 g of sugar, natural red pigment, and strawberry flavor in small amounts. Mix thoroughly to make strawberry jam. Strawberry yam takes on a jam-like shape when cold, and solidifies into strawberry jelly when warm. Condition at 80°C: Coagulation B Condition at 15°C: Gel A Example 41 1 kg of 4% reversible konnyaku from Example 9 was mixed with 100 g of cod fillets cut into appropriate pieces and boiled in soy sauce.
Mix a little soy sauce and seasonings and mix thoroughly to make a paste-like ``Nikogori''. This ``Nikogori'' is paste-like when cold, and becomes a hard jelly-like ``Nikogori'' when heated. Condition at 80℃: Solidification A Condition at 15℃: Gel A Example 42 Add tofu to 1 kg of 4% reversible konnyaku of Example 9
Mix 500g and knead thoroughly to make a paste-like tofu. This tofu is paste-like when cold, and becomes firm tofu when warm. Condition at 80℃: Coagulation C Condition at 15℃: Gel A Example 43 Add soy milk to 1 kg of 4% reversible konnyaku from Example 9.
Add 1000 c.c. and mix thoroughly to make a soy milk paste. This soy milk paste is a soft paste when cold.
When heated, it becomes tofu-like. Condition at 80°C: Coagulation D Condition at 15°C: Gel A <sup>-</sup> Example 44 500g of the 4% reversible konnyaku of Example 9 and 500g of 3% salted walleye surimi,
Mix it with 50g of potato starch, knead it thoroughly, form it into an oval shape with a thickness of 10mm, and deep-fry it to make ``Satsuma-age.'' This "Satsumaage" is soft when cold and crispy when warm. Condition at 80℃ Solidification A Condition at 15℃ Solidification B

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[Table] Example 69 500g of the 4% reversible konjac of Example 9, 1kg of salted pollock surimi, a small amount of sugar, mirin, glutamic acid, etc., and 150g of potato starch were thoroughly kneaded using a grinder and plated. and 40℃
After aging for 1 hour, it is steamed and made into kamaboko. This ``Kamaboko'' is a mochi-flavored ``Kamaboko'' that has almost the same texture regardless of whether it is cold or hot. Condition at 80℃: Coagulation A Condition at 15℃: Coagulation A ^-Example 70 100g of 4% reversible konnyaku from Example 9, 40g of potato starch, 200g of egg white, and 200g of egg white, foamed until stiff, and surimi of walleye. Add it together with 100g of pre-salted salt, mix well, form into a square hanpen shape, put it in a hot water bath, solidify it and make ``Hanpen''.
shall be. This ``Hanpen'' has the texture of normal hanpen whether it is cold or hot. Condition at 80℃: Coagulation C Condition at 15℃: Coagulation C Example 71 Mix 300g of the 4% reversible konnyaku from Example 9 with 1000g of commercially available miso, mix well, and add 1 piece of salmon fillet, 200g. Pickle 5 pieces. After being marinated for about 96 hours, the salmon is taken out and the miso added is removed to make miso-pickled salmon. When this is baked and served for consumption, pickle fillets with little change in texture both when cold and when hot are obtained. Condition at 80℃ Condition at 15℃ No article Example 72 Pork in 500g of 4% reversible konnyaku of Example 9
500g, chopped green onions 200g, starch 50g,
Add some seasonings, mix well, wrap the mixture in a noodle band, and steam it to make siu mai. This shumai is soft with little difference in texture when cold or hot. Condition at 80℃: Coagulation B Condition at 15℃: Coagulation B Example 73 500g of purified konjac flour 4% aqueous liquid, 1kg of salted walleye surimi, a small amount of sugar, mirin, glutamate soda, etc., and 150g of potato starch. 15g of sodium citrate and 5g of calcium carbonate are thoroughly kneaded together using a grinder, and the mixture is plated.
Aging is performed at 40°C for 1 hour, followed by heating with steam. Make kamaboko after heating for about 60 minutes. This ``Kamaboko'' is a mochi-flavored ``Kamaboko'' that has the same texture regardless of whether it is cold or hot. Condition at 80℃ Solidification A Condition at 15℃ Solidification B

[Table] Example 81 Mix 1000g of all-purpose wheat flour, 500g of 5% reversible konnyaku from Example 12, and 10g of table salt, mix thoroughly, cut into udon-shaped pieces, boil in boiling water, then boil in cold water. Cool and boil to make udon noodles. This udon is soft when cold and firm when warm. What is particularly unique about this is that when boiled in the above-mentioned boiling water, ordinary udon without konnyaku mixed with konjac will boil apart or become sticky for 1/2 to 1/2 of the time it takes to boil the udon with konnyaku mixed in. It will boil down or become sticky in a short period of time. Condition at 80℃ Condition at 15℃ No article

[Table] Example 90 Knead 100 g of fresh cream with 100 g of Example 9 4% reversible konnyaku and 20 g of sugar to make a cream paste. Condition at 80℃ where it is a mild paste when cold and solidifies when warm Coagulation D Condition at 15℃ Gel A Example 91 60g of egg white, 90g of sugar, 20g of starch syrup, and 50g of 4% reversible konnyaku from Example 9. After mixing and whisking, add 50g of egg yolk, mix, sieve 50g of flour, mix lightly, pour into a mold, bake in the oven,
Make it into baked castella. This castella is thin and has a soft taste. In particular, it has excellent foam retention. Condition at 80℃ Condition at 15℃ No article Example 92 Mix 1000g of strong flour with yeast, sugar, salt, and 300g of 1% reversible konnyaku from Example 4, mix thoroughly, perform the next step of fermentation, and degas. After, examples
Mix 20g of sugar with the paste cheese pudding from No. 63 and make it into a sweet bean paste shape, then put it into the degassed bread dough and form it into a bean paste shape, use it as a bean paste material, and heat it at 240°C to 250°C for 30 minutes to make cheese bean paste. obtain. A feature of this anpan is that the cheese does not dissolve during baking.

[Table] Example 98 500g of 4% reversible konnyaku of Example 9 and 40℃
Mix with 200g of butter and knead thoroughly to make paste butter. This butter is paste-like when cold and slightly solidifies when warm. Condition at 80℃: Coagulation D; condition at 15℃: Gel A. Example 99 500 g of the 4% reversible konnyaku from Example 9 and 300 g of commercially available soft margarine were mixed and kneaded thoroughly to make paste margarine. This margarine is a paste when cold and slightly solidifies when warm. Condition at 80℃ Solidification D Condition at 15℃ Gel A

[Table] Example 109 Mix 500 g of the 4% reversible konjac prepared in Example 9 with 500 g of commercially available ketchup and knead thoroughly to make ketchup paste. This ketchup paste is a cold paste and solidifies when warm. Condition at 80℃: Coagulation D Condition at 15℃: Gel A Example 110 Mix 500g of the 4% reversible konnyaku from Example 9 with a dressing made by mixing 50g of salad oil, 50g of vinegar, 10g of salt, seasonings, and spices. Knead thoroughly,
Make a paste dressing. This sauce is a cold paste and solidifies when hot. Condition at 80℃ Solidification D Condition at 15℃ Gel A

[Table] Example 115 Mix 500 g of the 1% reversible konnyaku from Example 4 with 200 c.c. of second grade sake, and mix thoroughly to make paste sake. This sake is a viscous liquid when cold and solidifies when warm. Condition at 80℃: Coagulation D Condition at 15℃: Gel A Example 116 500g of the 1% reversible konnyaku from Example 4 is mixed with 100c.c. of first class whiskey and thoroughly kneaded to make paste whisky. This whiskey is liquid when cold and solidifies when warm. Condition at 80℃ Solidification C Condition at 15℃ Gel A

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Claims (1)

[Claims] 1. Adding and mixing an organic acid salt or phosphate, or an organic acid salt and calcium carbonate or magnesium carbonate, or a phosphate and calcium carbonate or magnesium carbonate to a hydrated konjac potato or konjac flour. , a reversible konjac that is obtained by heat-treating this at 70°C to 130°C, and which reversibly moves between a liquid state and a solidified state depending on the temperature. 2 Organic acid salts include sodium citrate, sodium tartrate, sodium malate, sodium lactate,
The reversible konnyaku according to claim 1, characterized in that it contains sodium acetate or sodium succinate alone or in combination. 3 Phosphate is sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, sodium metaphosphate, potassium metaphosphate, sodium (1-3) phosphate, potassium (1-3) phosphate, phosphoric acid ( 1-2) The reversible konjac according to claim 1, which contains ammonium alone or in combination. 4 Add and mix an organic acid salt or phosphate, or an organic acid salt and calcium carbonate or magnesium carbonate, or a phosphate and calcium carbonate or magnesium carbonate to the hydrated konjac potato or konjac flour, and mix this at 70 ° C. Processed seafood products, processed meat products, noodles, processed soybeans, dairy products, and confectionery made from reversible konnyaku, which is obtained by heat treatment at 130°C and reversibly shifts between liquid and solidified states depending on the temperature. Food additives for bread making, oils and fats, fruits, side dishes, seasonings, alcoholic beverages, and beverages. 5 Organic acid salts include sodium citrate, sodium tartrate, sodium malate, sodium lactate,
The food additive according to claim 4, characterized in that it is sodium acetate or sodium succinate alone or in combination. 6 Phosphate is sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, sodium metaphosphate, potassium metaphosphate, sodium (1-3) phosphate, potassium (1-3) phosphate, phosphoric acid ( 1-2) The food additive according to claim 4, which contains ammonium alone or in combination.