JPH0636727B2 - Method for producing muscular tissue konjac and production apparatus used therefor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Field of Industrial Application> The present invention provides a food product obtained from konjac flour as a raw material, more specifically a novel method for producing muscular konjac and a device therefor.

<Prior Art> Until today, konjac has been eaten as board konjac, thread konjac, etc. for many years. In recent years, the dietary habits of our country have become Western-style, and the tendency of high calorie and low fiber has been conspicuous due to the spread of meat diet. Although konjac is a food unique to Japan, it has been attracting attention as a low-calorie food, but its texture is difficult and it seems that its spread has stagnated.

On the other hand, various improvements have been made so far in the konjac food industry. However, these were mainly morphological improvements appealing to the eyes. In recent years, flavors such as konjac with other ingredients added as diversified food (for example, Japanese Patent Publication No. 59-29217) or products obtained by freeze-thawing konjac products (for example, Japanese Patent Publication No. 56-32904) , Products with improved texture such as crispness are now on the market. Further, a product made porous to give elasticity has been proposed (for example, JP-A-59-146560).

Attempts to improve the flavor and crispness of konjac have been further made, and a method for obtaining a product that has not been obtained in the past by focusing on filamentous konjac has been proposed (for example, JP-A-57-155963, JP-A-SHO). No. 58-60967, Shokai 58-50689
No., No. 58-50690).

<Problems to be Solved by the Invention> An attempt to obtain an unconventional konjac product by bundling filamentous konjac can be seen, for example, in Japanese Utility Model Publication No. 58-152896. For example, all of the bundled many filamentous konjacs are partially bound, or only the end portions or the intermediate portions are bound. Also,
No. 58-50690 proposes that a large number of thread-shaped konjacs are covered with a cylindrical konjac to be bundled and integrated. Among the bundled integration of such filamentous konjac, those in which each filamentous konjac is adhered and integrated only at the contacting portion and the manufacturing method thereof, the present inventors previously proposed in Japanese Patent Application No. 60-246809. However, it is gradually being evaluated as a means of improving crispness.

However, in each of the above-mentioned prior arts, the manufacturing method and the apparatus therefor are complicated. One example is the above-mentioned JP-A-58-6.
It will be explained by the device shown in 0967. As shown in FIG. 9, a large number of filamentous konjacs (3) extruded from the nozzle (2) of the extrusion device (1) are heat-treated in a heating can (4) in a dispersed state. After being dehydrated by the water absorption roller (5), the upper mold (6) shown in the lower part of FIG. 9 and FIG.
By pressing between the lower mold (7) and the lower mold (7) to integrate them, a muscular tissue-like konjac product (9) is obtained by such a complicated process and apparatus. The general structure of the nozzle is a hole diameter of 1 to 3 mmφ and a hole interval of about 10 mm. Upper mold (6) and lower mold (7)
The present inventor has proposed in Japanese Patent Application No. 60-246809 that the means of partial freezing is effective instead of this pressing step in that the focusing strength is inferior only by pressing between them. However, the manufacturing apparatus had to be complicated, which was a problem that had to be solved.

<Means for Solving the Problems> The present inventor has a complicated process and apparatus as described above by focusing the conventional filamentous konjac after heating and gelling, and such a complicated process. A method and an apparatus capable of integrating filamentous konjac without depending on the apparatus and the apparatus have been studied, and the present invention has been completed here.
The characteristic point is that a large number of filamentous konjac glues immediately after the nozzle extrusion are expanded by the release of the extrusion pressure and contact without applying an external force within a short time before gelation, the extrusion hole gap of the nozzle is set. This is because the gap was small or the gap between the formed bodies immediately after the nozzle extrusion was made small. If the nozzle is a parallel nozzle, the gap between the extrusion holes should be 3 mm or less. If the nozzle is a slant nozzle, the gap between the outlet extrusion holes should be 3 mm or less immediately after the nozzle is extruded.
(a) should be provided.

Here, the hole gap means a gap existing between a large number of extrusion holes. In that case, the extrusion hole is not limited to a round hole, but may include a deformed shape such as a square hole. Furthermore, slit-shaped parallel extrusion holes are also included.

<Operation> According to the method and apparatus of the present invention, a large number of filamentous konjac glues expand in contact with each other in a short time before gelation by expanding the pressure immediately after the nozzle pressure extrusion and gelation without mutual application of any external force. It acts as an adhesive, and when it is heat-treated, it gelates, and a muscular konjac product with a large integrated strength is obtained. Further, unlike the conventional case, the step of removing water on the surface of the thread-like konjac is not required, so that the steps and the apparatus can be simplified.

<Example> An example of the present invention will be described in detail below with reference to the drawings.

FIG. 1 is a side view of an extrusion device for filamentous konjac,
2 to 6 show an embodiment of the nozzle.
4 to 5 are plan views of the nozzle, and FIGS. 5 and 6 are vertical sectional views. FIG. 7 and FIG. 8 are partial perspective views showing a product example of the muscle-tissue konjac obtained by the present invention.

Extruding device for filamentous konjac is a large number of extrusion holes (13) of the nozzle (11) for the konjac paste put in the hopper (10).
It is a structure to be extruded from. In the present invention, in the case of a horizontally installed nozzle as shown in FIGS. 2 and 3, the hole gap (a) is 3 mm or less. The reason is that even if the hole diameter (b) of the extrusion hole (13) is changed from small to large, if the hole gap (a) exceeds 3 mm, the contact integration of the filamentous konjac is impossible without an external force. is there.

Example 1 10.0 g of konjac flour was swollen and dissolved in 170 m of water to prepare konjac paste. Next, this was left at room temperature for 1.5 hours, then put into a kneading machine and kneaded sufficiently, 20 m of lime milk containing 0.5 g of lime was added, and kneading was carried out quickly. Hot water heated to 80 ° C. was prepared, and was extruded downward from the air above the hot water into the hot water by an extruder equipped with a nozzle shown in FIG.

The results are shown in Table 1. In Table 1, hole gap
The minimum value of (a) is 0.5 mm, but the nozzle processing technology is
Since it is possible to provide a hole gap (a) smaller than that, the present invention sets the minimum value of the hole gap (a) to a manufacturable range and is not particularly limited. The product (12) obtained here is the 7th
It has a shape as shown.

Example 2 An example in which the extrusion hole (13) shown in FIG. 4 has a slit shape will be described below. Even when extruding with a nozzle as shown in FIG. 4, it was expanded and contact-adhered by pressure release immediately after extrusion, and it was possible to easily obtain a tape-like or band-like crunchy muscular konjac having a multi-layered structure. .

Konjac paste (10.0 g) and starch (2.5 g) were swelled and dissolved in 150 m of water to prepare konjac paste. Next, after leaving it at room temperature for 1.5 hours, put it in a kneading machine and knead thoroughly,
20m of lime milk containing 0.6g was added and kneaded quickly. Hot water of 80 ° C. was prepared in the same manner as in Example 1, and was extruded downward from the air above the hot water by an extruding device equipped with a nozzle shown in FIG. 4, and individual filamentous konjac glues were contacted in the air. It progressed downwards and adhered to each other as if they were already united before entering warm water, which gelled in warm water.

The results obtained are shown below. If the slit-shaped extrusion hole (13) has an opening width (hole diameter) (b) of 1.5 mm, a gap (a) of 1.5 mm between the extrusion holes (13), and a flow rate of 2.9 cm / sec at the time of extrusion, it is fully integrated. The product (14) as shown in FIG. 8 was obtained. Opening width of extrusion hole (13)
When (b) was 1.5 mm, the gap (a) between the extrusion holes (13) was 2.5 mm, and the flow rate during extrusion was 2.9 cm / sec, partial integration was possible.

Example 3 An example of the extrusion hole (15) of the inclined nozzle as shown in FIG. 5 will be described below. Even if it is extruded by the nozzle as shown in Fig. 5 and Fig. 6, it expands due to the pressure release immediately after extrusion and the inertia of the konjac glue due to the extrusion pressure causes a large number of them to be integrally bonded and easily formed into a muscular structure. I was able to get konjac.

The conditions for preparing konjac paste are the same as in Example 1. In this example, the gap (a) between the extrusion holes (15) could be made larger than in the previous examples. Hole diameter of extrusion hole (15) (b) 1.0
mm, gap between extrusion holes (15) (a) 2.5 mm, flow rate during extrusion 7.
In the case of 4 cm / sec, it is possible to fully integrate, the extrusion hole (15) has a hole diameter of 1.0 mm, and the gap between the extrusion holes (15) (a) is 3 m.
Under the conditions of m and a flow rate of 12.9 cm / sec at the time of extrusion, integration was possible partially. The gap (a) between the extrusion holes (15) is 3.5
In most cases, it was impossible to bond and integrate the particles above mm, but in some cases, when the flow rate at the time of extrusion was set to about 30 cm / sec, the integration could be partially achieved.

As is clear from the above examples, according to the method and apparatus of the present invention, the conventional extruded filamentous konjac glue is once put in hot water to obtain semi-solidified konjac and then put into a mold and pushed, The konjacs are integrated and bound together so that they are aligned in the same direction and are pressed and held to bind them, or that separately extruded filamentous konjacs are focused using a device such as a guide roller. Integrating such as lamination can be easily performed continuously and stably simultaneously with extrusion molding without using any external force. Further, by coloring a part of the konjac paste sent to the extrusion nozzle or sending the seasoned konjac paste to a part of the extrusion holes, it is possible to easily diversify the products.

<Effects of the Invention> Since the method for producing muscular konjak of the present invention and the production apparatus used for the same are as described above, conventional complicated steps and apparatuses can be simplified at once, and konjac products can be diversified at low cost. Was achieved. As a result, it is possible to provide a product having no crispness such as separation from the product and a crisp product.

[Brief description of drawings]

FIG. 1 is a side view of an extrusion device for filamentous konjac,
2 to 6 show an embodiment of the nozzle.
4 to 5 are plan views of the nozzle, and FIGS. 5 and 6 are vertical sectional views. FIG. 7 and FIG. 8 are partial perspective views showing a product example of the muscle-tissue konjac obtained by the present invention. FIG. 9 is a side view showing an example of a conventional manufacturing apparatus, and FIG. 10 is a sectional view of a molding die used therein. (10) …… Hopper, (11) …… Nozzle (12) (14) …… Product, (13) …… Extrusion hole (15) …… Inclined extrusion hole (a) …… Hole gap, (b)… … Pore size (c) …… Gap between compacts

Claims (2)

[Claims] 1. A suitable amount of water is added to konjac powder for swelling, and a konjac paste obtained by adding a gelling agent to the konjac powder is expanded by the pressure release immediately after extrusion to expand the filamentous konjac paste to form a filamentous konjac paste. Extrude with a porous nozzle with a clearance of 3 mm or less between the filamentous konjac glue immediately after extrusion so that it contacts without applying external force within a short time before gelation, and integrate before or simultaneously with heat treatment A method for producing a muscular tissue-like konjac characterized by the following. 2. An extruding device for extruding konjac paste put into a hopper from a porous nozzle, wherein the nozzles are parallel nozzles and the extruding hole gap (a) is as small as 3 mm or less, or the filamentous konjac just after extruding the nozzle. Use a small inclined nozzle with a clearance (c) of 3 mm or less between the glues, the filamentous konjac glue expands due to pressure release after extrusion, and the filamentous konjac glues come into contact with each other without applying external force within a short time before gelation. An apparatus for producing a muscular konjac characterized by being integrated.