JPH0330643A - Preparation of raw fish-like devil's-tongue - Google Patents

Abstract

PURPOSE:To prepare a raw fish-like devil's tongue having a good tooth touch and a dense taste by mixing devil's tongue powder with water mutually in specific amounts, respectively, adding a coagulating agent to the resultant sol, immersing the formed gel in hot water at a high temperature to remove the harshness therefrom. CONSTITUTION:1 pt.wt. of devil's tongue powder, is mixed with 29-38 pts.wt. of water with stirring to form a sol, to which an aggregating agent (e.g. lime) is added preferably in an amount of 1/28 pt.wt. The prepared gel is immersed in hot water at a high temperature and pressed, followed by charging the pressed gel in new hot water to remove the harshness thereof, thereby providing the raw fish-like devil's tongue.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing sashimi konjac that has a good texture and a rich taste.

(Prior Art) Sashimi konnyaku has traditionally been produced using the same procedure as the production of general konnyaku. That is, 1 part by weight of konjac flour is poured into 40 parts by weight of hot water at around 50°C and stirred (stirring time about 30 minutes) to form a viscous sol, and then put into a stirrer with many blades. While stirring at high speed, a coagulating agent such as lime or calcium carbonate is added to form a gel. In the case of lime, the amount of coagulant used is:
It is 1 part by weight per 14 parts by weight of konnyaku flour.

After this state change to a gel, the gel is filled into a molding machine and left to solidify for about 1 hour.Then, the gel is cut into a predetermined size and placed in hot water at 50 to 60°C for 1 hour. It is soaked in hot water day and night to remove any scum, and then made into a product.

(Problems to be Solved by the Invention) The sashimi konjac produced by the conventional method described above has a relatively bland taste and is easily boring unless eaten after being soaked in a seasoning such as soy sauce or wasabi soy sauce. .

The texture is also soft.

It is also a tasteless food with a small chewy texture.

An object of the present invention is to provide a new manufacturing method for such sashimi konjac that has a rich taste and a good texture.

(Means for Solving the Problems) The present invention involves mixing and stirring 1 part by weight of konjac flour with 29 to 38 parts by weight of water to form a sol, and slowly stirring the sol to form a sol in an amount corresponding to the coagulable limit. The method is characterized by adding a coagulant to form a gel, immersing the gel in hot water to compact it, and then removing the dirt.

Konjac flour, which is the main raw material of the present invention, is made by drying, crushing, and further refining the corm of konjac. It is not manufactured using a special method, but is commercially available and used for manufacturing konnyaku and string konnyaku. Use common konnyaku flour.

This konnyaku powder is first made into a fluid sol.

Konnyaku flour contains glucomannan, a type of polysaccharide, and this glucomannan is hydrolyzed to form a sol.

In the present invention, water is used instead of hot water during this sol formation. Moreover, the mixing ratio of this water is 29 to 38 parts by weight, more preferably around 35 parts by weight, per 1 part by weight of konjac flour.

If the water content is less than 29 parts by weight, the konjac flour becomes granular and difficult to form into a sol, which is undesirable. On the other hand, if the water content is more than 38 parts by weight, the taste becomes bland and the product lacks palatability.

The reason for using water was chosen after various experiments conducted by the inventor at different temperatures, and although the reason for this has not yet been elucidated, water solvates under milder conditions than hot water. One of the reasons seems to be that it can be transformed into

The stirring time required for such solization, that is, the webbing time, is changed as appropriate while observing changes in properties due to stirring1.
For example, if the sol formation progresses excessively, it is not preferable because it becomes difficult for sauces such as soy sauce to penetrate into the sashimi konnyaku. For this reason, the mixing ratio of water, the watering time, etc. are selected so that gelation is appropriately performed. Appropriate webbing time is about 30 minutes in summer and about 60 minutes in winter.

Next, a coagulant is added to this sol while stirring it slowly to form a gel. The main condition in this step is slow stirring. This slow stirring suppresses the inclusion of air bubbles, so the product has a good chewy texture and texture, making it more enjoyable to eat.

When such slow stirring is performed, for example, by rotating a stirring blade, it can be performed by adjusting the rotational speed within the range of 30 to 50 revolutions per minute, more preferably 35 to 40 revolutions per minute. Further, a stirring time of around 5 minutes is also good. During this slow stirring, a coagulant is added to form a gel.

As the coagulant, alkaline compounds such as lime, slaked lime, calcium carbonate, and soda carbonate can be used, but the amount of coagulant to be used is preferably the minimum amount that can form a gel. The coagulant coagulates the sol by making it alkaline, and if it is used in too large a quantity, it will deteriorate the taste, so it is preferable to use the minimum amount. This is because the taste can be maintained. For example, when the coagulant is lime, the specific amount of the coagulant to be used is 1/26 to 1/31 (weight ratio) of konjac flour, more preferably about 1728.

After the gel is produced as described above, it is soaked in hot water.The gel is soaked in hot water of around 80℃, but the initial temperature of the hot water is around 30℃, and Raise the temperature to around 80°C and stop heating.

The gel is torn into pieces of a predetermined size (for example, about the size of dumplings) by hand or with a spoon, and then poured into hot water. By soaking in hot water, the surface of the gel becomes uniformly hard and compacted, giving it a crispy texture when eaten. In addition, a suitable degree of elasticity is imparted, and the texture is also good. In addition,
This hot water compaction process is stopped immediately after the temperature of the hot water reaches around 80°C by immediately removing it from the hot water.

After this hot water soaking, the water is poured into new hot water to remove the dullness, using hot water of 70 to 80°C.
Stay in this hot water for 5 to 24 hours, preferably around 10 hours.
This is done by soaking the konjac, and after this process is complete, it is made into sashimi konnyaku. Note that this removal of dirt may be performed continuously in the hot water tank used for compaction in the previous process; in this case, after discarding the hot water used for compaction, hot water for removing dirt may be poured into the water tank. This can be done by

The sashimi konjac obtained by the above manufacturing method has a rich taste, a good texture, and a refreshing feeling without stickiness, making it a product with good palatability and taste.

(Function) By making a sol using 29 to 38 parts by weight of water per 1 part by weight of konjac flour, it has a rich taste, and a minimum amount of coagulant is added and slowly stirred. By gelatinizing it, the texture improves without impairing the taste, and further, by compacting it with hot water, it has appropriate elasticity.

(Example) Production Example 1 520 g of commercially available konjac flour was added to 18,200 g of water and stirred for 30 minutes to form a sol (composition ratio of konjac flour and water was 1:35 (W/V/)) .

Pour this sol into a stirrer for making gummo, and put 1 lime 18
g and stirred at a slow rotation speed for 5 minutes to form a gel (the blending ratio of lime to konnyaku flour was approximately 28
: 1 (W/W)).

While tearing this gel into dumplings by hand,
They were placed one after another into hot water at approximately 30°C. The hot water is heated and the temperature gradually rises to 80℃ when the gel is finally added.
It became. After this final addition, immediately take it out of the hot water and immerse it in another hot water kept at 70"C for 1 hour.
After removing the bitterness for 0 hours, it was made into sashimi konnyaku.

The sashimi konnyaku of Production Example 1 was subjected to a sensory test of taste and texture with commercially available sashimi konjac produced by a conventional method, and the results are shown in Table 1.

As is clear from the table, the sashimi konnyaku of Production Example 1 is superior to the conventional example.

Table 1 Production Example 2 The amount of water used for solization was 14,500gt20.8
Sashimi konnyaku was produced under the same conditions and operations as in Production Example 1, except that the amount of konjac powder was 1:28 (W/W) and 1:40.
(W/W)). In the former case, the konnyaku powder solidified into granules and did not form a good sol, and in the latter case, the taste was bland and no difference was observed from the conventional product.

(Effects of the Invention) As explained above, according to the production method of the present invention, it is possible to produce sashimi konjac that has a rich taste, good texture such as chewiness and chewiness, and has a refreshing feeling. There is.

Claims (1)

[Claims] 1 part by weight of konjac powder is mixed and stirred with 29 to 38 parts by weight of water to form a sol, and while slowly stirring this sol, an amount of coagulating agent corresponding to the coagulable limit is added to form a gel. A method for producing sashimi konjac, which is characterized by soaking the konjac in hot water and compacting it, followed by removing the shank.