JPH0343050A - Devil's-tongue with taste and its preparation - Google Patents

Abstract

PURPOSE:To obtain the subject devil's-tongue having excellent texture with sufficiently infiltrated seasoning solution without bitterness or astringency by packing a blocky specific devil's-tongue having grooves with seasoning agent into a heat-resistant bag and heat-treating. CONSTITUTION:Lattice-like cut grooves 14 are formed from opposed two faces 12 and 13 in blocky devil's-tongue 11 so as to have <=8mm intervals, >=3mm depth and an intermediate rest part 15 of <=10mm length in thickness direction (depths of cut grooves from the both faces are (c) and (c') and (c+c')>=(d) as (d) is rest length of the intermediate part). Next, the devil's-tongue having groove is dipped in a solution of acid (e.g. acetic acid) of 0.1-5.0wt.% concentration and packed together with seasoning solution 21 into a bag 31 of a synthetic resin film such as polyethylene, then opening part of the bag is sealed, thus subjected to heat treatment so as temperature of central part of the devil's- tongue to attain >=75 deg.C to afford the aimed devil's-tongue.

Description

DETAILED DESCRIPTION OF THE INVENTION "Industrial Use! F" The present invention relates to flavored konjac fully soaked with a seasoning liquid and a method for producing the same.

``Conventional technology'' Konnyaku is manufactured by grating konnyaku konnyaku or konnyaku sweet potato, kneading it with water, and solidifying it with alkali. As the alkali, water i8M such as calcium hydroxide, calcium carbonate, sodium carbonate, sodium hydroxide, etc. can be used, but usually milk of lime in which calcium hydroxide is dispersed in water is used.

Generally, konjac is packed in bags with lime liquid, or
Alternatively, if it is immersed in water and filled in a bag with a commercially available zero lime solution, it has excellent storage stability, but when used, it is immersed in water to dissolve calcium hydroxide into the water. If the product is immersed in water, which requires a so-called strain removal process, the product can be used as is for cooking, but its shelf life will be reduced.

In recent years, several types of oden seeds, including konnyaku, have been cooked and filled into bags along with seasoning liquid, and sold as cooked oden. The konjac used here is soaked in water to remove the scum, then cut into predetermined shapes and packed in bags with other seeds. If the bitterness is insufficiently removed, the konnyaku will remain bitter and have a bad flavor.

Typical product forms of konjac include konjac sheets shaped into a plate with a predetermined thickness, and shirataki mushrooms shaped into a large number of threads. Shirataki is commercially available as a product made into strings and packed in bags with lime liquid, or a product made into strings formed into bundles by rolling them up and tying the middle part together.

``Problem to be solved by the invention'' However, the taste of konjac is difficult to absorb in plate-shaped konjac, the shirataki flakes fall apart in the filled bag, and the bundles of shirataki in the desired amount are expensive. It is.

Furthermore, since the konnyaku contained in conventional cooked oden is soaked in water as a block to remove the scum, it takes time to remove the scum, resulting in poor manufacturing efficiency.

Therefore, an object of the present invention is to provide a flavored konjac that can be easily removed, is sufficiently soaked with a seasoning liquid, and has a good texture, and a method for producing the same.

``Means for Solving the Problems'' The seasoned konjac of the present invention is a grooved konjac in which a lattice-like cut is formed by leaving the middle part of the block-shaped konjac uncut in the thickness direction from opposing sides, and a seasoning liquid is added to the seasoned konjac. It is also characterized in that it is packed in a heat-resistant bag and heat-treated.

In addition, in the method for producing seasoned konjac of the present invention, grooved konjac is produced by leaving the middle part in the thickness direction uncut from opposing surfaces of a block-shaped konjac to form lattice-like grooves. It is characterized by being immersed in an acid solution to neutralize it, then filling it together with a seasoning liquid into a 1.I thermal bag, and heat-treating it.

The present invention will be explained in detail below.

In the present invention, the konjac has a block shape as a whole, and its shape is not limited, such as plate, prismatic, cylindrical, etc. However, it may have a flat shape with wide facing surfaces forming the grooves. With such a more preferable shape, the Ja fibers formed by cutting and cutting are chewed from the direction in which they protrude, which increases the looseness of the fibers and provides a better texture.

In the present invention, grooved konjac is obtained by leaving the middle part of the block-shaped konjac uncut in the thickness direction from opposing surfaces to form lattice-like grooves. In a preferred embodiment of the present invention, the intervals between the kerfs are 8 mm or less, and the depth of the kerfs is 3 mm or less.
11I111 or more, the uncut length in the middle part in the thickness direction is 10 mm or less, and the depth of the cut groove from both sides is c, co
The kerf is formed so that C+C'≧d, where d is the uncut length of the intermediate portion in the thickness direction. In a further preferred embodiment, the kerf interval is 5 or less,
The depth of the cut groove is 5 mm or more, and the uncut length at the middle part in the thickness direction is 8 mm or less. In the most preferred embodiment, the interval between the kerfs is 3 mm or less, the depth of the kerfs is 8 or more, and the uncut length at the middle part in the thickness direction is 6 m.
m or less.

The grooved konjac thus obtained is immersed in an acid solution to neutralize the alkali contained during the manufacturing process. As the acid solution, an aqueous solution of an organic acid such as citric acid, acetic acid, or malic acid is preferably used.

Further, the concentration of the acid is preferably 0.1 to 5.0% by weight, and the immersion time in the acid (liquid d) is preferably about 1 to 60 minutes.

Usually, to remove the bitterness from konnyaku, soak it in water or
This is done by boiling konjac in boiling water, but the alkali in konnyaku, such as calcium hydroxide, has low solubility in water, and it takes a long time to completely remove it and make it neutral. When converted into a salt such as organic acid calcium, it easily dissolves in water and can be removed in a short time. In this case, in the present invention, by forming the lattice-like grooves in the konjac as described above, the acid solution can penetrate into the konjac quickly, and the scum can be removed in a much shorter time. After immersing the konnyaku in the acid solution, it is more preferable to immerse the konjac in water to further completely remove the scum.

The seasoning liquid to be filled in the bag with the konnyaku may be, for example, a liquid seasoned with dashi stock, soy sauce, migo, sake, etc., and may be miso-flavored or the like, if desired.
If you add a few pieces of kelp along with the konnyaku and seasoning liquid, the kelp will make a dashi stock in the later heating process.
°The taste and flavor are even better.

The bag to be filled with the flavored konnyaku of the present invention may be of any material as long as it can withstand heat treatment, such as a synthetic resin film made of polyethylene, polypropylene, vinyl chloride, etc., or a laminate film in which metal foil is attached to these synthetic resin films. Preferably, it consists of the following. These bags are filled with konnyaku along with a seasoning liquid, and the openings are sealed using a method such as heat welding.

The heat treatment is carried out to impregnate the konnyaku with the seasoning liquid and also for sterilization. For sterilization, it is preferable to carry out the heat treatment so that the center temperature of the konnyaku becomes 75° C. or higher.

As a heating method, heating by immersing in hot water or heating by placing in a retort can be employed, but it is particularly preferable to place in a retort and heat at high temperature and high pressure.

The flavored konnyaku of the present invention can be eaten as a cooked food by immersing the flavored konjac in boiling water in the bag, or by taking the contents out of the bag and heating it in a pot. Furthermore, since it is sealed in a heat-resistant bag and heat-treated, it can be stored for a long period of time.

"Function" In the present invention, the following various advantages can be obtained by using grooved konjac in which lattice-like grooves are cut from opposing sides of block-shaped konjac.

First, in the manufacturing process, when the acid foil solution is immersed in an acid solution, internal penetration of the acid foil solution occurs rapidly, neutralization occurs in a short time, and alkali is eluted, so that the bleed process can be carried out in a short time.

Next, when the konnyaku is sealed in a bag with the seasoning liquid and heat-treated, the seasoning liquid penetrates quickly and sufficiently, resulting in good seasoning and heating to the inside, which enhances the sterilization effect. .

Furthermore, in the heating step, the structure of the konjac is tightened, the fibers formed by the grooves become more rigid, the texture of the fibers is improved, and an excellent texture is obtained.

Therefore, the konjac of the present invention has good seasoning and excellent texture, and these effects are due to the fact that the konnyaku is cut in a grid pattern and that it is packaged together with the seasoning liquid in bags. This can only be achieved by combining heat treatment.

In addition, the konjac of the present invention becomes a product with a fibrous texture similar to bundles of shirataki by cutting the grooves as described above.

Since the fibers formed by the grooves are connected at the middle part in the thickness direction, they will not come loose in the bag.

Furthermore, in the konnyaku of the present invention, by chewing from the opposing sides with grooves, it is possible to chew from the direction in which the fibers protrude, which increases the looseness of the fibers and makes the konjac better than ordinary shirataki. You can feel it.

The above-mentioned effects such as speeding up the removal of bitterness, promotion of permeation of seasoning liquid, and improvement of texture can be achieved by adjusting the spacing, depth, and uncut length of the konjac grooves within the above-mentioned range. By doing so, it is possible to obtain even more remarkable results.

"Example" FIG. 1 shows an example of flavored konjac according to the present invention.

On both sides 12.13 of a plate-shaped konnyaku 11 with a length of 60 mm, a width of 60+++ m, and a thickness of 20 mm, widths a and b are 2 mm,
A lattice-like cut groove 14 with depths c and co of 7 was formed.

At this time, the cut groove 14 does not penetrate in the thickness direction, and an uncut portion 15 of 6 mm+ is left in the middle part in the thickness direction.
was formed.

Next, the koniya <11 with the cut grooves 14 formed thereon was heated to 0.
It was immersed in a 5% by weight aqueous solution of citric acid for 5 minutes to neutralize it.

Separately, 500ml of dashi soup, 100a+1 soy sauce,
Flavor 1% 50ml and sodium glutamate 1. A seasoning liquid was obtained by mixing with og.

Neutralized konnyaku 11 obtained as above,
The seasoning liquid 21 was filled into a polyethylene bag 31, the opening was welded and sealed, and then heat sterilized in 90° C. hot water for 30 minutes.

When the flavored konjac obtained in this way was taken out of the bag and tasted by 10 panelists, most of them tasted good, had no bitterness or stain, and were found to be 1/2 full.
A rating of No. 4 indicated that the food had a good texture with a fibrous, loose texture.

Test Example 1 Konnyaku with lattice-shaped grooves and konjac without grooves were immersed in an acid solution, and the time required for neutralization was measured.

That is, on both sides of a block-shaped konjac of 60X sox 20mm in size, cut grooves in a lattice shape are made such that the widths a and b are 2 mm, the depths C and Co are 7IIIm, and the uncut length d is 6ms+. Formed.

The above-mentioned konnyaku with grooves and konjac without grooves were each cut into a size of 30 x 30 x 20 mm and used as samples. The sample was washed with water in advance to remove the alkali on the surface.

These samples were dissolved in an acid solution (0.5% citric acid aqueous solution, p) f3.9 in which 2.5 g of citric acid was dissolved in 500 ml of water.
1 for various times as described below, then taken out and washed with water. After the sample was shredded, 10 g of it was taken and crushed in a homomixer to prepare a suspension. The pH of this suspension was measured using a pH meter with a glass electrode.

Table 1 shows the relationship between the immersion time in the acid solution and the added pH for grooved konjac and non-grooved konjac.

Table 1 From the above table, it can be seen that konjac with grooves can be neutralized by soaking for a much shorter time than konjac without grooves.

Test Example 2 Next, various types of konnyaku 11 shown in Fig. 1 were manufactured in which the widths a and b of the cut grooves, the depths c and c', and the uncut length d were variously changed. The results of a texture test are shown.

The texture evaluation was: 0: Noticeable fibrous loose texture, ○: Fibrous loose texture, △: Poor fibrous loose texture, ×... - The test was conducted on the basis that there was almost no fibrous looseness, and after having 10 panelists taste each sample, the evaluations of all the panelists were averaged to form a comprehensive evaluation.

As shown in Table 2 regarding the widths a and b of the kerf, the thickness of the konnyaku is 24 mm, the depth of the kerf is 9 mm, and the uncut length is d.
was set to 6 mm. Then, grooved konjac was produced with various widths a and b of the cut grooves, and a sensory test was conducted for each. The results are shown in the same table. Thus, it can be seen that unless the widths a and b of the kerfs are 8 mm or less, the feeling of fibrous looseness cannot be obtained, and that the shorter the interval, the better the fibrous loose feeling.

Table 2 (where a=b, c=c') (2) Depths c and c' of the kerf As shown in Table 3, the widths a and b of the kerf are 3 mm, Grooved konjac was produced by setting the uncut length d to 4 mm and varying the thickness of the konjac and the depths c and co of the grooves, and a sensory test was conducted for each. The results are shown in the same table, like this:
It can be seen that the feeling of fibrous looseness cannot be obtained unless the depths c and c' of the kerfs are 3 m+s or less, and that the deeper the kerfs are, the better the fibrous loose feeling is.

Table 3 (where a=b, c=c') (3) Uncut length d As shown in Table 4, the widths a and b of the kerf are 3 mm,
The depths C and Q' of the grooves were set to 811II11, and grooved konjac was produced by varying the thickness of the konjac and the uncut length d, and a sensory test was conducted for each. The results are shown in the same table. In this way, the uncut length d
It can be seen that unless the length is l 0 mm or less, the feeling of fibrous looseness cannot be obtained, and the shorter the uncut portion is, the better the fibrous loose feeling is.

Table 4 (a=b, c=c') (4) Relationship between kerf depth c, co and uncut length d As shown in Table 5, the kerf width a%b is 3mm,
The uncut length d is 8+nm, and the thickness of the konnyaku is
Grooved konjac was produced by varying the depths C and C' of the grooves, and a sensory test was conducted for each. The results are shown in the same table. In this way, it can be seen that unless C+C≧d, a fibrous loose feel cannot be obtained, and the larger C+C' is than d, the better the fibrous loose feel.

Table 5 (however, a=b, c=c゛) "Effects of the invention" As explained above, according to the present invention, from the opposing sides of the block-shaped konjac, leaving the middle part After making grid-like cut grooves and neutralizing them by immersing them in an acid solution, they were filled into a bag with the seasoning liquid and heat-treated, so the seasoning liquid soaked in well, there was no sagging caused by dirt, and the fibers were removed. It is possible to provide a konnyaku product that has a good texture with a rich texture. Such an effect was achieved for the first time by the structure of the present invention, in which grid-like grooves are cut into the konjac, and the konjac is packaged in a bag with the seasoning liquid and heat-treated.

[Brief explanation of drawings]

FIG. 1 is a perspective view showing an embodiment of konjac according to the present invention. In the figure, 11 is konjac, 12.13 is both sides of konjac, 14 is a cut groove, 15 is the uncut middle part, 21 is a seasoning liquid, 31 is a bag, a%b is the width of the cut groove, c, c' is the depth of the cut groove, and d is the uncut length.

Claims (4)

[Claims] (1) Grooved konjac, in which grid-like grooves are formed by leaving the middle part of the thickness direction uncut from the opposite sides of block-shaped konnyaku, is filled with a seasoning liquid into a heat-resistant bag and heat-treated. Flavored konnyaku, which is characterized by (2) The interval between the kerfs is 8 mm or less, the depth of the kerf is 3 mm or more, the uncut length at the middle part in the thickness direction is 10 mm or less, and the depth of the kerf from both sides is c.
, c', and the uncut length of the middle part in the thickness direction is d.
The flavored konnyaku according to claim 1, wherein the grooved konnyaku is used such that c+c'≧d. (3) Grooved konjac was obtained by leaving the middle part of the thickness direction uncut from the opposite sides of the block-shaped konjac to form lattice-like grooves, and the grooved konjac was immersed in an acid solution to neutralize it. After that, fill it into a heat-resistant bag with the seasoning liquid,
A method for producing flavored konjac characterized by heat treatment. (4) The interval between the kerfs is 8 mm or less, the depth of the kerf is 3 mm or more, the uncut length at the middle part in the thickness direction is 10 mm or less, and the depth of the kerf from both sides is c.
, c', and the uncut length of the middle part in the thickness direction is d.
4. The method for producing flavored konnyaku according to claim 3, wherein the grooves are formed so that c+c'≧d.