JPH0823894A - Production of konjak processed food - Google Patents

Abstract

PURPOSE:To provide a method for producing konjak (a Japanese product from devil's tongue) processed food free from odor characteristic to konjak, having good taste, capable of giving a state capable of adding favorite ingredient materials or forming to arbitrary shape, capable of irreversibly obtaining konjak-like texture by treatment such as heating and excellent in keeping qual ity. CONSTITUTION:The method for producing konjak-processed food comprises swelling devil's-tongue elephant roots, processed konjak flour or glucomannan in an aqueous solution containing one or two or more compounds having buffering ability and having pH 4.0-7.5, mixing the swollen liquid with a basic compound to control pH to alkalinity of >=8.0 and <=10.0, packing into a vessel and hermetically sealing the vessel, heating the vessel to >=60 deg.C and <=150 deg.C and then cooling the vessel to ordinary temperature.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a processed konjac food and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, as dieting has been increasing among young women, konjac has a lot of dietary fiber and has a low calorie content, and thus has been attracting attention as a natural health food. Traditionally, konnyaku has been used for pots such as oden, sukiyaki, and water cookers, as well as for dear and simmered dishes.
When cooking these menus, so-called "boiled simmering" or washing with running water is necessary to remove the odor unique to konjac, and a kitchen knife is added to improve the taste. Or I had to stew for a long time.

By the way, "tsukune" and "tsumire", which are used in soups and pots as well as konjac, are kneaded at home for cooking meat, poultry, or fish meat with desired ingredients such as vegetables. After being shaped into the above shape, it is cooked by heating. In addition, the molded product is also commercially available.

On the other hand, konjac is generally plate-shaped, thread-shaped,
Ball-shaped products are available on the market, and unlike the above-mentioned "Tsukune" and "Tsumire", it is impossible to knead your favorite ingredients in home cooking or mold them into any shape. And I couldn't expand the menu of konjac dishes.

Hitherto, as a konjac-like food which can be added with ingredients and can be molded into an arbitrary shape, JP-A-58-1166.
There are 51 reversible konjac. The characteristic of this konjac is "reversible konjak that reversibly moves between liquid and solidified state depending on the degree of cold temperature", so after cooking cooked food etc., the state of solidification in the cooled state It cannot be kept and becomes liquid in cold vegetables such as Aspic.
Also, the konjac jelly of JP-A-1-148167 is
It is a "jelly-like product in either cold or hot state,"
Its purpose is to improve texture or as an additive for dieting, and is to be used as a so-called "binder", and even if it is cooked from the characteristics described in the specification, it looks like konjac in a jelly state. Not texture. In addition, JP-A-4-9
Liquid konjac No. 4653 is a method of obtaining liquid konjac by not performing a heating step, but since it cannot be heated, sterilization is insufficient and storage stability is poor. Further, in the konjak of JP-A-6-38690 and the method for producing the same, the produced konjac was in the same solid state as conventional konjac, and it was impossible to add ingredients and mold it into an arbitrary shape.

[0006]

Problems to be Solved by the Invention The object of the present invention is to provide a konjac-free odor, a good taste, and addition of a favorite ingredient, and a state in which molding into an arbitrary shape is possible. It is an object of the present invention to provide a method for producing a processed konjac food, which can irreversibly obtain a konjac-like texture and which is excellent in preservability.

[0007]

Means for Solving the Problems As a result of intensive studies in view of the present situation, the present inventors have found that konjac potato, konjac refined powder, or glucomannan is one or more compounds having a buffering ability. After swelling in an aqueous solution containing pH 4.0 or more and 7.5 or less, the basic compound is mixed to adjust the pH to 8.
Adjusted to an alkaline of 0 to 10.0 or less, filled in a container, sealed, heated to 60 ° C. or higher and 150 ° C. or lower, and then cooled to room temperature to obtain a completely new konjac processed food that can solve all the above problems. Therefore, the present invention has been completed.

That is, the present invention contains konjac potato, konjac refined powder, or glucomannan containing one or more compounds having a buffering capacity and having a pH of 4.0 or more and 7.5.
The step of swelling in the following aqueous solution (first step), the step of mixing a basic compound to adjust the pH to an alkaline of 8.0 to 10.0 and filling and sealing the container (second step), 60 ° C to 150 A method for producing a processed konjac food characterized by sequentially performing a step (third step) of heating to below ℃ and then cooling to room temperature, and a processed konjac food obtained by the method.

The manufacturing process of the processed konjac food of the present invention will be described in detail below. As the raw material, konjac potato, konjac refined powder obtained by drying konjac potato, or glucomannan extracted from these is used. As a first step, konjac potato, konjac refined powder, or glucomannan is added to an aqueous solution containing one or two or more compounds having a buffering capacity and stirred, and this is left to swell for 1 to 4 hours. Alternatively, the above-mentioned konjac raw material is added to water at the same time as one or two or more compounds having a buffering capacity and stirred to swell in the same manner. In the case of konjac potato, it is made into a paste after washing and then treated in the same manner. In addition, seasonings and / or ingredients may be added during this step. By adding a compound having a buffering capacity,
Adjust so that the pH during swelling is 4.0 or more and 7.5 or less. pH
When is less than 4.0 or exceeds 7.5, glucomannan, which is the main component of konjac, is modified and does not swell sufficiently. In addition, when adding seasonings, ingredients, etc.,
Adjust within the above pH range.

As the compound having a buffering capacity, an amino acid, preferably a neutral or acidic amino acid is used. Specifically, glycine, D, L-alanine, L-isoleucine, L-glutamic acid, D, L are used. -Threonine, L-threonine, D, L-tryptophan, L-tryptophan, L-valine, L-phenylalanine, D, L-methionine, L-methionine and the like are exemplified.

An amino acid salt is also used as the compound having a buffering capacity, and specific examples thereof include sodium L-aspartate and sodium L-glutamate.

Other compounds having a buffering capacity include
Sodium citrate, monosodium succinate, disodium succinate, sodium d-tartrate, dl-sodium tartrate, sodium lactate, monosodium fumarate, dl-sodium malate, calcium chloride, calcium citrate, calcium acid pyrophosphate, no. Calcium monophosphate, dicalcium phosphate, tricalcium phosphate, calcium lactate, calcium sulfate, iron citrate, ammonium iron citrate, sodium iron citrate succinate, sodium acetate, sodium acid pyrophosphate, potassium polyphosphate, sodium polyphosphate, metaline Potassium acid,
Sodium metaphosphate, monoammonium phosphate, monopotassium phosphate, monosodium phosphate, magnesium chloride,
Examples include citric acid, acetic acid, dl-tartaric acid, d-tartaric acid, lactic acid, fumaric acid, dl-malic acid, phosphoric acid and the like.

In the second step, an aqueous solution of a basic compound is uniformly mixed with the swelling liquid using a kneading machine such as a konjac kneading machine, and the mixture is filled in a container and sealed. This container is exemplified by a squeezed bag shape or a cup, a can or the like which can be easily scooped with a spoon or the like so that it can be easily formed into an arbitrary shape after the container is opened. The pH is adjusted to 8.0 or higher and 10.0 or lower by adding a basic compound. If the pH is less than 8.0, the processed food produced is cooked, or the texture of konjac is not obtained after freezing, and if the pH exceeds 10.0, the processed food produced is molded into any shape. It becomes impossible to add or add ingredients.

Here, as the basic compound, sodium hydroxide, calcium hydroxide, sodium carbonate, dipotassium phosphate, disodium phosphate, tripotassium phosphate,
Trisodium phosphate, kansui, potassium pyrophosphate,
Sodium pyrophosphate is exemplified, and sodium hydroxide and calcium hydroxide are particularly preferably used.

In the present invention, the amount of the above-mentioned compound having a buffering capacity and the basic compound to be added may be any amount that can be adjusted to the pH range specified above.
The addition amount of one or more compounds having a buffering capacity is, for example, 0.01 to 2.0% by weight based on the final product. Further, when calcium hydroxide is used as the basic compound, it is exemplified to add about 1.0 to 2.5% by weight to the final product and about 1.0 to 4.0% by weight to konjac refined flour. This is lower than the conventional amount of calcium hydroxide added (2.5 to 3.0% by weight to the final product, about 4 to 5% by weight of konjac refined flour). However, regarding the amount of these added, the konjac refined flour used is a natural product, or the type of konjac potato, the place of production, the storage period, depending on the storage method, the quality of the prepared processed food is different even in the same amount. In some cases, it can be changed appropriately. Also,
Seasonings added at the same time (salt, sugar, umami seasoning, fats,
Even if there are pigments, fragrances, etc.) and ingredients, gel formation of the final product is hindered, so it is necessary to adjust the addition amount.

In the third step, the above-mentioned container is heated to 60 ° C. or above 150
Heat to below ℃, and then cool to room temperature. If the heating temperature is less than 60 ° C., a konjac-like texture cannot be obtained after heating or freezing the produced processed food.
If the temperature exceeds 0 ° C, it becomes impossible to mold the processed food product into an arbitrary shape or add ingredients.
From the viewpoint of putrefaction during storage, it is preferable to heat to 100 ° C or higher and 150 ° C or lower. When the heating temperature is 60 ° C to 95 ° C, the time is 150 minutes to 10 minutes. When the heating temperature is 95 ° C to 150 ° C, the time is 60 minutes to 5 seconds, preferably 95 ° C to 125 ° C.
The treatment may be carried out for 30 minutes to 10 minutes, but the above range may vary depending on the type of konjak potato, the compound having a buffering ability, the basic compound, the added seasoning and the amount added.

[0017]

[Operation] The processed konjac food obtained in this way is, after opening into a container, squeezing or scooping, adding or not adding ingredients such as vegetables, meat, fish, etc. By heating, it has a konjac-like texture. Also, instead of being cooked by heating, those that have been frozen at -5 ° C or lower and then thawed also have a konjac-like texture similar to those that have been cooked, and no water separation occurs due to freezing and thawing. In addition, this texture is a soft texture with a good texture compared to the texture of conventional konjac. In addition, while the pH is usually 11.5 for konjac, while it is 8.0 or more and 10.0 or less, it can be cooked as it is without eating the alkaline smell peculiar to konjac, or can be eaten after freezing. In addition, since the texture of konnyaku is irreversibly changed during cooking, it is possible to cook konjac food having a very good taste in a short time. In addition, after being filled and sealed in a container, it has a preservability by being heated to 60 ° C. or higher and 150 ° C. or lower and then cooled to room temperature. These characteristics, konjac potato or, or konjac refined powder and a dry powder of this, during swelling of glucomannan extracted from these, the pH is adjusted to 4.0 or more 7.5 or less by denaturation by alkali does not occur at all. In addition, a step of maximally swelling glucomannan particles, a step of adjusting pH 8.0 to 10.0 or less with a basic compound to cause alkali denaturation, followed by heating to 60 ° C or more and 150 ° C or less and then rapidly cooling. It is presumed that this is due to rapid and continuous steps of primary heat denaturation and heat sterilization within a short time. In addition, by adding one or more compounds having the above-mentioned buffering ability during this heating step, the reaction rates of alkali denaturation and primary heat denaturation become considerably slow, and the amount of heat required for sterilization etc. is obtained. It is presumed that, by rapidly cooling after that, it became possible to interrupt the metamorphosis before solidifying strongly like konjac, and it became preservative. Then, the obtained processed food is added with ingredients or molded into an arbitrary shape and then cooked or frozen by 2
It is presumed that the next modification will irreversibly give a konjac-like texture.

[0018]

EXAMPLES The present invention will be specifically described below with reference to Examples and Experimental Examples, but the scope of the present invention is not limited by these.

[Example 1] 18 kg of konjac refined powder and 6 kg of sodium glutamate were added to 876 kg of water (25 ° C) to give 20
After stirring for 1 minute, the mixture is left for 2 hours to swell. PH of this swelling liquid
Was 6.4. Using a konjac kneading machine, 0.4 kg of sodium hydroxide 100 kg in 900 kg of the konjac swelling liquid
Uniformly mix. The pH of this mixed solution was 9.5. This is filled in a resin squeezing bag, sealed, and placed in hot water at 110 ° C for 10
After heating for one minute, it was rapidly cooled in running water. The pH after cooling was 9.3. The tip portion of this resin-made squeezing bag was opened, shaped into a dumpling, and put into boiling oden soup. After heating for about 5 minutes, when eating, the same thing as the oak konjac infused with the oden soup was obtained. In addition, after adding commercially available salmon flakes, it is shaped like a steak and cooked on a hot plate for about 5 minutes.
After heating for a minute, when eaten, salmon-flavored konjac steak was obtained. In addition, the unopened resin-made squeezing bag was allowed to stand at room temperature for 3 months, and there was no growth of microorganisms.

Example 2 Alanine 0.5 kg, sodium glutamate 4 kg, bonito soup 2 kg, sugar 2 kg, salt 8 kg,
Blue seaweed 0.5 kg, was added to water (25 ° C.) 914 kg and dissolved by stirring. Next, add 24 kg of konjac flour and stir for 20 minutes, then 2
Allow to swell after standing for a time. The pH of this swelling liquid was 6.0. Next, 45 kg of 1.5 wt% calcium hydroxide is prepared. Using a konjac kneader, the konjac swelling liquid
955 kg is uniformly mixed with 45 kg of 1.5 wt% calcium hydroxide. The pH of this mixed solution was 9.5. This is filled in a resin cup, sealed, and heated in warm water at 90 ° C for 30 minutes,
It was quenched in running water. The pH after cooling was 8.7. This resin cup was opened, shaped into a dumpling using a spoon, and placed in the boiling soup sauce. After heating for about 5 minutes, when eating, the same thing as a beautiful konjac with a beautiful blue paste color was obtained. Also, boiled quail eggs, boiled shrimp, and mitsuba are mixed with the opened ones, transferred to a small bowl, frozen in a freezer at −15 ° C., thawed and eaten. Things have been obtained.

[Experimental Example 1] <pH of swelling liquid and konjac state> The pH was adjusted to 3.0, 4.0, 5.0 and 6.0 by adjusting the addition amount of monosodium fumarate to a 1.8 wt% aqueous solution of konjac refined powder. . Similarly, add sodium citrate to adjust the pH to 7.5 and 8.0.
Adjusted to. This was mixed and stirred, and then swelled at 20 ° C. for 2 hours. Next, calcium hydroxide was added and mixed to adjust the pH to 9.5. This is filled in a polyethylene bag, sealed, and kept at 90 ° C.
After heating in a water bath for 30 minutes, it was rapidly cooled in running water to 10 ° C. This bag was opened, mixed with mixed vegetables, formed into a dumpling, put in boiling oden soup, boiled for 15 minutes, cooled in a refrigerator, and its texture was confirmed at 10 ° C. The results are shown in Table 1.

[0022]

[Table 1] ¹⁾ Situation after swelling Δ: Although it was in a uniform viscous state, the glucomannan particles were not swollen sufficiently. ◯: Glucomannan grains were sufficiently swollen in a uniform viscous state. X: Some turbidity was observed in a non-uniform state with pseudoplastic properties. ²⁾ Status of addition of ingredients and molding ○: It was possible to add ingredients and mold them into dumplings. X: There were uneven lumps, and it was difficult to add and mold the ingredients. ³⁾ Situation after cooking: Δ: The paste-like material was broken down. ◯: A konjac-like texture was obtained. X: Addition / molding was not possible and cooking was impossible.

When the pH of the swelling liquid was 4.0 or more and 7.5 or less, favorable results were obtained with respect to the condition after swelling, the condition of adding / forming the ingredients, and the condition after heating and cooking.

[Experimental Example 2] <pH and state of konjac after addition of basic compound> 1.8% by weight of konjac refined powder, 0.3 g of glutamate
The mixture was added to and mixed with water at 20 ° C. so as to have a weight percentage. The pH of this solution was 6.5. After swelling this for 2 hours, adjust the amount of calcium hydroxide added to adjust the pH to 7.0, 8.0, 9.0, 1
Adjusted to 0.0 and 11.0. This was filled in a polyethylene bag, sealed, heated in a water bath at 90 ° C for 30 minutes, and then rapidly cooled in running water to 10 ° C. The bag was opened and mixed with mixed vegetables. Some of them were formed into dumplings, put into boiling oden soup, boiled for 15 minutes, cooled in a refrigerator, and textured at 10 ° C. The rest was placed in a small bowl, frozen in a freezer for 24 hours, transferred to a refrigerator, thawed, and confirmed at 10 ° C. Table 2 shows the results.

[0025]

[Table 2] ¹⁾Status of ingredient addition and molding  ◯: Ingredients can be added, and it was possible to form a dumpling. ×: Textured like konjac and impossible to squeeze
Therefore, it was difficult to add and mold the ingredients.²⁾ Cooking  Δ: The paste-like form was broken down. ○: The texture became like konjac. X: Addition / molding was not possible and cooking was impossible.³⁾ Freezing treatment Δ: There was no change in the paste form. ○: The texture became soft konjac. X: Addition / molding was not possible and cooking was impossible.

The one having a pH of 8.0 or more and 10.0 or less after the addition of the basic compound gave favorable results in the situation of the ingredient addition / molding and the situation after the heat cooking or the freezing treatment.

[Experimental Example 3] <Heating temperature and konjac state> Konjac refined flour 1.8% by weight, sodium glutamate 0.3
The mixture was added to and mixed with water at 20 ° C. so as to have a weight percentage. The pH of this solution was 6.5. After swelling this for 2 hours, the amount of calcium hydroxide added was adjusted to adjust the pH to 9.5.
This was filled into a wide-mouth bottle and sealed. 50 ° C., 60 ° C. and 90 ° C. were heated in a water bath, and 120 ° C., 150 ° C. and 160 ° C. were heated in a retort kettle, respectively. In addition, after fixing the temperature sensor in the center of the bottle, each center temperature reached a predetermined temperature, heating for 2 hours, 1 hour, 30 minutes, 10 minutes, 5 seconds, followed by rapid cooling with water to 10 ° C. I chose The bottle was opened and mixed with mixed vegetables. Some of them were molded into dumplings, put into boiling oden soup, boiled for 15 minutes, cooled in a refrigerator, and textured at 10 ° C. The rest was put in a small bowl, frozen in a freezer at -15 ° C for 24 hours, transferred to a refrigerator and thawed, and then confirmed at 10 ° C. The results are shown in Table 3.

[0028]

[Table 3] Δ: Although ingredients can be added and molded, a konnyaku-like texture was not obtained even if cooking and freezing were performed. ◯: Ingredients can be added and molded, and a konjac-like texture was obtained after heating and freezing. ×: already has a konjac-like texture, and the addition of ingredients,
Molding was impossible.

When the heating temperature is from 60 ° C. to 150 ° C. or less, favorable results were obtained with respect to the conditions of ingredient addition / molding and the conditions after heating or freezing.

[Experimental Example 4] <Results when using compounds having various buffering capacities and basic compounds> 1.8% by weight of konjac refined flour and a compound having buffering capacity of a sample product were added to and mixed with water at 20 ° C. The pH was adjusted to 4.0 or more and 7.5 or less. After swelling this for 2 hours, the amount of the basic compound added to the sample product was adjusted to adjust the pH to 9.5. This was filled in a polyethylene bag, sealed, heated in a water bath at 90 ° C for 30 minutes, and then rapidly cooled with water to 10 ° C. Open this bag,
Mixed with mixed vegetables. Some of them were shaped like dumplings, put into boiling oden soup, boiled for 15 minutes, cooled in a refrigerator, and textured at 10 ° C. The rest is put into a small bowl and frozen in the freezer for 24 hours.
It was transferred to a refrigerator, thawed, and then confirmed at 10 ° C. The results are shown in Table 4.

[0031]

[Table 4] ◯: The obtained processed food had a konnyaku-like texture when the ingredients could be added and molded and then heated or frozen. Δ: The processed food thus obtained did not have a konjac-like texture even when subjected to heating or freezing. X: The obtained processed food was incapable of addition of ingredients, molding, or did not have a konjac-like texture even after heating or freezing.

With any combination of the compound having a buffering capacity and the basic compound, the ingredients can be added and molded, and if the product is subsequently heated or frozen, a konjac-like texture is obtained.

[Experimental Example 5] <Properties of processed konjac food of the present invention> 18 kg of konjac flour and 6 kg of sodium glutamate are added to 906 kg of water (25 ° C), stirred for 20 minutes, and left to swell for 2 hours. The pH of this swelling liquid was 6.4. Using a konjac kneader, 930 kg of the konjac swelling liquid is uniformly mixed with 70 kg of 0.8% by weight calcium hydroxide. Of this mixture
The pH was 9.6. Fill this in a resin container, seal it, and
After heating in warm water of 10 ° C for 15 minutes, it was rapidly cooled in running water. Next, the properties of this prototype were analyzed. The measuring instruments used for the analysis are as follows. Viscosity: Tokyo Keiki Co., Ltd. BH type viscometer rotor used No. 7 rpm 20 rpm Jelly strength: Sun Kagaku RHEO TEX Plunger Diameter 10 mm Circular piercing speed 60 mm / min Sample cut size 40 mm × 60 mm × 30 mm (H) The sample is a commercial product “Sheet konjac” in contrast to the above prototype. The test section was carried out as shown in Table 5. The results are shown in Table 6.

[0034]

[Table 5]

[0035]

[Table 6]

The konjac processed food produced by the method of the present invention does not have the odor peculiar to konjac, has a good taste, and can be molded into any shape by addition of a favorite ingredient. A konnyaku-like texture can be irreversibly obtained by heating or freezing. Therefore,
It can be easily used as a menu for konjac dishes and can be expanded as a traditional food by the user's ingenuity.

[Brief description of drawings]

FIG. 1 shows changes in jelly strength of a prototype (invention product) and a test section B.

FIG. 2 shows changes in jelly strength of a prototype (product of the present invention) and test section C.

FIG. 3 shows changes in jelly strength of a prototype (invention product) and a test section D.

FIG. 4 shows changes in jelly strength of a commercial product (board konjac) and test section A.

FIG. 5 shows changes in jelly strength of a commercial product (board konjac) and test section B.

FIG. 6 shows changes in jelly strength of a commercial product (board konjac) and test section C.

FIG. 7 shows changes in jelly strength of a commercial product (board konjac) and test section D.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kazuhiko Tsukazaki Maruikedai Ogawa, Ogawa, Higashiura-machi, Chita-gun, Aichi 10-9

Claims (5)

[Claims] 1. A basic compound is mixed after swelling konjac potato, konjac refined powder, or glucomannan in an aqueous solution containing one or two or more compounds having a buffering capacity and having a pH of 4.0 or more and 7.5 or less. Then adjust the pH to an alkaline of 8.0 or higher and 10.0 or lower, fill the container and seal it, then 60 ℃ or higher 15
A method for producing a processed food of konjac, which comprises heating to 0 ° C. or lower and then cooling to room temperature. 2. A processed konjac food capable of irreversibly obtaining a konjac-like texture by heating or freezing. 3. A processed konjac food product obtained by the method according to claim 1. 4. The processed konjac food according to claim 2, wherein a seasoning, ingredients, or both are added before the basic compound is mixed. 5. The processed konjac food product according to claim 2, which is filled and sealed in a container selected from at least one of a squeezed bag, a cup, a can, and a bottle. .