JPH06261702A - Glutinous konjak cake - Google Patents

Abstract

PURPOSE:To provide a cake made from KONJAK (paste made from the starch of devil's-tongue) having various kinds of textures, exhibiting neutral nature, free from yellowish color, resistant to dissolution in water and hardening and having decreased caloric value. CONSTITUTION:A kneaded mixture of glucomannan, glutinous rice flour (starch), microcapsules coated with acidic substance and an emulsifier is subjected to swelling and alkali coagulation at a temperature below the melting temperature of the microcapsule and then heated at or above the melting temperature to effect the neutralization of the components and obtain the objective KONJAK cake. The KONJAK cake prepared by this process exhibits neutral nature and is free from yellowish color and characteristic smell and harsh taste of KONJAK and resistant to dissolution in cooking and the hardening during preservation. Accordingly, the cake is useful for the reduction of caloric value and as a component for various foods.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to konjak mochi, which is resistant to water, is suitable for reducing intake energy and can be used in various foods.

[0002]

2. Description of the Related Art Konjac is widely used not only as a diet food for obesity prevention but also as a food having an adult disease preventing effect and a defecation promoting effect because its main component is low calorie vegetable fiber. However, ordinary konjak has a problem that it exhibits strong alkalinity because it is solidified by adding water to the konjak powder to swell it and then adding an alkaline solution to solidify the konjak powder.

A rice cake-like food prepared by mixing konjak mannan with starch powder is disclosed in Japanese Patent Publication No. 63-59666. However, since konsui is used as a coagulant for konjak, the rice cake dough looks like Chinese noodles. Tends to be yellowish,
Not preferred. Japanese Patent Laid-Open No. 3-247244 discloses that
Glucomannan, which is a main component of glucomannan, is mixed with a thickener, cellulose, and microcapsules coated with an acidic substance with a hydrophobic substance, coagulated with an alkaline substance, and then melted to neutralize the coated hydrophobic substance by heating. However, since a hydrophobic substance is used for the coating, it floats on the water surface, is not sufficiently mixed, and becomes non-uniform, and when coexisting with starch, etc., a yellowish portion remains, which is preferable. I can't say.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and an object of the present invention is to have various textures, to be neutral and not yellowish, It is intended to provide a konjak rice cake with reduced energy that does not dissolve in water or harden.

[0005]

[Means for Solving the Problems] As a result of intensive studies to solve the above-mentioned problems, the inventors have found that microcapsules coated with an oil and fat containing an acidic substance and a trace amount of a surfactant are added to the surface of water. They found that they suspended uniformly without floating, and completed the present invention. That is, according to the present invention, a kneaded product obtained by adding a mixture of microcapsules coated with an acidic substance and an emulsifier to a mixture of glucomannan and starch powder and / or starch is coagulated with an alkali and then heated. This is to provide konjac rice cake characterized by becoming.

The glucomannan used in the present invention is purified glucomannan, konjak flour, konjak refined flour and the like, and the amount thereof is 0.3 to 3% by weight, preferably 0.5% based on the total composition. Is in the range of up to 2% by weight. 0.3
If it is less than 3% by weight, it will be water-soluble and hardened, and if it is more than 3% by weight, it will be too hard.
Gives an unfavorable texture. Therefore, the hardness can be adjusted according to preference within this range.

The starch and starch referred to in the present invention are starch and starch which are produced from starch rice, powders such as shiratamadoko, fertilized powder, kanmei powder and fine powder, and starches obtained from potato, wheat, corn, sweet potato and the like. Refers to modified starch, etc., which are used alone or as a mixture. Furthermore, flour such as fresh flour and wheat flour produced from non-glutinous rice can be added.
The amount used is in the range of 2 to 70% by weight, preferably 5 to 50% by weight, based on the total amount of composition, below 2% by weight gives the texture of konjak, and above 70% by weight results in a hard rice cake. Instead, it becomes difficult to manufacture.

In the present invention, the microcapsules coated with an acidic substance used as a pH adjuster have a melting point of 40.
A powder of an acidic substance is coated with a lipophilic substance at a temperature of ℃ or higher. Examples of the acidic substance include organic acids such as citric acid, fumaric acid, ascorbic acid, phytic acid, and glutamic acid. The lipophilic substance is rapeseed oil. Examples include hydrogenated hydrogenated animal and vegetable oils such as beef tallow, higher alcohols such as stearyl alcohol, and higher fatty acids such as palmitic acid. The amount used is an amount capable of neutralizing the alkali used for coagulation, that is, an amount corresponding to 0.5 to 1.5 times equivalent amount of the acidic substance of the alkaline substance. If the pH is less than 7 and it is inconvenient, it is difficult to dissolve in water-insoluble calcium carbonate, calcium phosphate, pure salts such as calcium monohydrogenphosphate, uncalcined calcium such as eggshell, shell, coral, bone, etc. It can be prevented by incorporating a naturally derived salt such as calcium.

In the present invention, as an emulsifier used for preventing the microcapsules coated with an acidic substance from repelling water and floating on the water surface, lecithin obtained from soybean, egg yolk, etc., or enzyme-treated lecithin obtained by treating lecithin with an enzyme is used. , Enzymatically decomposed lecithin obtained by hydrolyzing lecithin with an enzyme, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and the like, and one kind is used alone or two or more kinds are used in combination. The amount used may be an amount that improves water wetting and prevents water repellency, and is in the range of 0.01 to 1 times the amount of microcapsules coated with an acidic substance.

The alkali used in the present invention is a liquid of the basic substance in an amount necessary to bring the kneaded product of glucomannan, starch powder, starch, microcapsules coated with an acidic substance and an emulsifier to pH 10 or more. There is no particular limitation. For example,
Examples thereof include suspensions of hydroxides of alkaline earth metals such as calcium hydroxide, solutions of alkali metal compounds such as sodium hydroxide, sodium carbonate, sodium phosphate, and basic amino acids such as lysine. Further, a suspension of an alkaline earth metal hydroxide can be dissolved in a sugar by adding a saccharide such as sucrose or sorbitol.

In the present invention, salt, seasonings, sweeteners, fats and oils may be added to improve the taste. Also,
For maintaining health, agar, plant fibers such as cellulose, minerals such as magnesium chloride, vitamins such as vitamin C, chitosan, herbs and the like can be added. Further, it is possible to add a coloring agent for coloring.

The konjac rice cake of the present invention can be produced as follows. A mixture of a mixture of glucomannan and starch and / or starch, a mixture of microcapsules coated with an acidic substance and an emulsifier in an appropriate amount of water is mixed well and allowed to swell for 1 to 2 hours. If necessary, heat to a temperature slightly below the melting temperature of the microcapsules,
Keep the same temperature for about a minute to complete the swelling. To the swollen kneaded product, add a solution of alkali added to a small amount of water, knead well, mold into the desired shape, and keep it at a temperature below the melting temperature of the microcapsule for about 1 hour to solidify it. The konjak rice cake is obtained by heating for 30 minutes or more above the melting temperature to neutralize.

A konjak mochi can also be obtained by kneading a mixture of glucomannan, starch powder and / or starch, a mixture of microcapsules coated with an acidic substance and a mixture of emulsifiers with water. A layered konjak rice cake can be obtained by adding a coloring agent to an alkaline kneaded product obtained by adding an alkaline liquid to color the mixture, and layering the mixture on the alkaline kneaded product having a different color or composition. By arranging various kinds of alkali kneaded products of various colors, it is possible to obtain konnyaku mochi with a picture like Kintaro candy. The konjac rice cake of the present invention can be heat-sterilized at 90 ° C or higher if necessary for storage.

[0014]

EXAMPLES The present invention will be described in detail below with reference to examples and comparative examples. Example 1 Microcapsules coated with fumaric acid (FM-60R:
Nippon Oil &Fats; same below) 0.12 g and enzymatically decomposed lecithin (San Lecithin S: Taiyo Kagaku; same below) 0.01
The mixture (g) is suspended in water (85 ml), a mixture of purified glucomannan (1.3 g) and potato starch (6.5 g) is added, and the mixture is stirred well and allowed to stand for 1 hour. After standing still, the temperature is about 60 ℃ 30
Hold for a minute, add a solution prepared by suspending 0.08 g of calcium hydroxide in 7 ml of water, and knead well. The kneaded product is packed in a cylindrical bag, allowed to stand for 1 hour, and then heated at 85 ° C. for 30 minutes to obtain 100 g of a neutral columnar konjak rice cake.

Example 2 A mixture of 0.13 g of fumaric acid-coated microcapsules and 0.01 g of enzyme-decomposed lecithin was suspended in 70 ml of water, and a mixture of 1.0 g of konjak refined flour, 12 g of starch powder and 8 g of modified starch was added. Add well and stir for 1 hour. After standing still, the temperature is kept at about 60 ° C. for 30 minutes, and a solution prepared by suspending 0.08 g of calcium hydroxide in 9 ml of water is added and kneaded well. Pack the mixture in a box-shaped container and leave it for 1 hour, then 8
Neutral horny konjac rice cake 10 by heating at 5 ℃ for 30 minutes
Get 0 g.

Example 3 0.13 g of microcapsules obtained by coating fumaric acid on a mixture of 1.3 g of purified glucomannan and 50 g of starch powder, 0.02 g of enzymatically decomposed lecithin and sucrose fatty acid ester (D).
K ester F-10: manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.) A mixture of 0.01 g of the mixture was suspended in 45 ml of water, and the mixture was well kneaded. After standing for 1 hour, the temperature is kept at about 60 ° C. for 30 minutes, and a solution prepared by suspending 0.08 g of calcium hydroxide in 5 ml of water is added and kneaded well. The kneaded product is rolled into an appropriate size, packed in a retort pouch, allowed to stand for 1 hour, and then heated with steam for 30 minutes to obtain 100 g of a neutral round rice cake-like konjac rice cake.

Comparative Example 1 0.13 g of microcapsules coated with fumaric acid was added to 7 parts of water.
Suspended in 0 ml, 1.0 g konjac flour, 12 powder
g and 8 g of modified starch, and mix well, 1
Let stand for hours. After standing still, the temperature is kept at about 60 ° C. for 30 minutes, and a solution prepared by suspending 0.08 g of calcium hydroxide in 9 ml of water is added and kneaded well. The kneaded product is packed in a box-shaped container, allowed to stand for 1 hour, and then heated at 85 ° C. for 30 minutes to obtain 100 g of neutral horny konjak rice cake.

Comparative Example 2 1.0 g of konjac refined flour, 12 g of flint powder and 8 g of modified starch
Add the mixture in 70 ml of water, stir well and let stand for 1 hour. After standing still, the temperature is kept at about 60 ° C. for 30 minutes, and a solution prepared by suspending 0.08 g of calcium hydroxide in 9 ml of water is added and kneaded well. The kneaded product is packed in a box-shaped container, allowed to stand for 1 hour, and then heated at 85 ° C. for 30 minutes to obtain 100 g of neutral horny konjak rice cake.

Comparative Example 3 44 g of water was added to 56 g of starch powder while stirring and kneaded well. The kneaded product is rolled into an appropriate size, packed in a retort pouch, and heated with steam for 30 minutes to obtain 100 g of round rice cake.

The samples prepared in Examples and Comparative Examples were used as samples and subjected to the following tests. Test Example 1 Each sample was subjected to an appearance inspection and a texture test. The results are shown in Table 1, and those containing an emulsifier were neutral and did not have a yellowish color, and did not have the odor or astringent taste peculiar to konjac.

In the composition ratio of glucomannan, starch powder and starch singly or in a mixture, and water, when the proportion of water is considerably high, warabi-mochi or konjak-mochi having a sweet shrimp-like texture and water are used. When the ratio of starch and starch to glucomannan is high and the ratio of starch and starch exceeds 5 times, the ratio of water and konjak mochi, which has the elasticity of Habutae rice cake, is close to that of starch and starch. It was a konjak rice cake with a normal rice cake-like texture. It was also found that by changing the composition ratio in this way, it is possible not only to give various textures to the konjak rice cake, but also to give different textures to the konjak rice cake during warm and cold times.

[0022]

[Table 1] * 1: Boiled in hot water for 30 minutes * 2: Mochi-like texture with strong elasticity when warm, and original texture when cold

Test Example 2 Each sample was put in a plastic bag, sealed, and stored in a refrigerator for one week to examine changes in appearance and texture. As a result, the samples of Examples 1 to 3 and Comparative Examples 1 and 2 showed almost no change from the beginning, but the sample of Comparative Example 3 became very hard like a vacuum packed rice cake.

[0024]

As described above, the konjak mochi of the present invention is excellent because it is neutral and does not take on a yellowish color, does not have the odor or harsh taste peculiar to konjak, and does not harden upon boiling or storage. . In addition, konjac rice cakes with various desired textures can be obtained by arbitrarily selecting the composition ratio of glucomannan, starch and starch, and water. Therefore, the amount of starch and starch can be reduced and the energy consumption can be reduced. Not only can you reduce the amount of food, but also seasoned (pickled) foods such as Daifuku rice cake, Kinako rice cake, miso, soy sauce, soup, egg products,
It is useful because it can be widely used for various foods such as meat products and other ingredients and fat substitute foods.

Claims (1)

[Claims] 1. A mixture obtained by adding a mixture of microcapsules coated with an acidic substance and an emulsifier to a mixture of glucomannan, starch powder and / or starch and coagulating the mixture with an alkali, followed by heating. Konjac rice cake characterized by that.