JPS63129970A - Production of jelly of devil's-tongue - Google Patents

Abstract

PURPOSE:To obtain a processed food ingredient preservable for a long period, by adding water to powder made from the starch of the devil's-tongue, blending the paste with a basic amino acid or adding water containing the basic amino acid to the powder made from the starch of the devil's-tongue, heating the blend under an alkali condition and cooling. CONSTITUTION:Powder made from the starch of the devil's-tongue is incorporated with about 20-40 times as much as water, swollen and dissolved. The paste made from the starch of the devil's-tongue is well mixed with a basic amino acid. Or the basic amino acid is dissolved in about 20-40 times as much water as the powder made from the starch of the devil's-tongue and the powder is swollen and dissolved in the solution. The swollen and dissolved paste made from the starch of the devil's-tongue is heated under an alkali condition and cooled to give the aimed jelly of paste made from the starch of the devil's- tongue. Arginine, histidine, lysine, citrulline, ornithine, etc., may be cited as the basic amino acid.

Description

[Detailed Description of the Invention] (Field of Industrial Application) The present invention is suitable for using konjac in more diverse ways, such as adding it to various foods to improve texture, etc., and adding it to diet foods. Concerning a method for producing konnyaku jelly.

[Conventional technology]

Konilek has been used as a food for a long time, but in recent years it has been in the spotlight due to its non-caloric properties and usefulness as a nutritional fiber.

However, most of konjac is used in the form of konnyaku that is eaten daily, and it is used as an additive to other foods to give it a unique texture, to improve the physical properties of foods, or as a food. At present, it has not yet been fully utilized as a processed food ingredient, such as as a binder or for calorie control.

The reason for this can be said to be the delay in the development of technology to turn konjac raw materials such as konjac flour into superior processed food materials or food additives.

In other words, conventional Konni X! The manufacturing method is about 30kg of konnyaku and 900~1200kg of water. After adding IJ and making it swell to make konjac paste, add lime to konjac flour by 3
Add ~6% and mix.

Next, fill this mixture into a container, shaped cotton, etc. and heat it to about 80℃.
This is because the method of obtaining konnyaku by heating it to a temperature of about 60 minutes is continued.

Therefore, when using konjac flour as a food ingredient in other processed foods, etc., it is necessary to add it as a fine powder to make it easier to dissolve, swell it with water and add it as a konjac paste, or add lime. Methods such as mixing and adding Konni-X paste have been used.

[Problem that the invention seeks to solve]

However, with these methods, there is a problem that Konni 11 Kumanbun does not completely gel even at the R-cotton product stage, resulting in a sticky state remaining, or the smell of slaked lime used as a coagulant for Konnitori remains. There have been problems such as deterioration of taste due to the pH being biased toward the alkaline side.

Therefore, in order to improve physical properties and control calories, it would be desirable to add more konnyaku, but in reality, the amount used was limited to the person "i".

Therefore, the present inventor has developed a konjac food additive and processed food material that does not have the above-mentioned problems and does not cause the components in konjac to separate or the water and solids to be irreversibly released even after long-term storage. I did a lot of research to find out.

[Means to solve the problem] As a result, we succeeded in adding konnyaku raw materials to food and making it into a U-shaped shape that is convenient for HO processing, and the above []
I was able to achieve my goal.

However, in the present invention, water is added to konjac flour to swell and dissolve, and then basic amino acids are added and mixed, or water to which basic amino acids have been added to konjac flour is added to swell and dissolve.
The present invention provides a method for producing konjac U-li, which is characterized by melting, heating to alkali 1,1 F, and then cooling.

A detailed description of the invention follows.

The konjac U-li of the present invention is different from what is called konjac paste, which is made by swelling konjac powder with water. It is also different from konnyakuguru, which is obtained by adding alkali and heating. The konjac billy of the present invention has properties that are exactly intermediate between the two.

Therefore, the konnyaku jelly of the present invention has a suitable viscosity and hardness, and is characterized in that it can be mixed into any food in any proportion.

Furthermore, unlike simple Konni

Next, we will explain the method for producing the "Nnyaku jelly" of the present invention.

First, add 20 to 40 times as much water to the konnyaku and swell it.
do. Add basic amino acids to this konjac paste,
Mix well. Alternatively, a basic amino acid is dissolved in 20 to 40 times as much water as the konjac powder, and the konjac powder is swollen and dissolved in this solution.

The swollen and dissolved konnyaku paste is subjected to alkaline 'FFJO heat and cooled to obtain the desired konnyaku billy.

The heating temperature and time depend on the concentration of salts used and pt-+
, adjust according to the desired physical properties of konnyaku jelly. If the pl-1 of the Konni paste is high, the heating time is short and the p
)-1 is low, the heating time becomes long.

The konjac jelly of the present invention needs to be heated to an alkaline temperature, and after cooling, the konjac jelly must be heated to an alkaline temperature of 1q.
H is in the range of 8.0-10.5, preferably 8.2-1
It is desirable to adjust [)t1 so that it falls within the range of 0.0 and then heat it by -C.

In that case, the heating temperature is 60-95°C, and the heating time is 5-95°C.
Combination U of row A1, which is 210 minutes, is selected.

The preferred combination of pHS temperature and time is cooling 11.
The resulting konnyaku jelly has a p[ ] of 8.0 to 10.5.
, preferably so that p[-1 falls within the range of 8.degree.2 to 10.0, and for this purpose it is desirable to find the optimal combination of them in a preliminary experiment.

In the present invention, the heating is terminated just before the glue gels. If the heating temperature is exceeded, the konjac paste becomes a gel and loses its mixability, which is a characteristic of the konjac paste of the present invention.
If the heating step 1 is low, gelling ability cannot be obtained by reheating, and it will remain as a glue forever, and as a food material it will simply be
The result is the same as glue swollen in water.

h[1] Once heated, it is necessary to rapidly cool the konjac paste to stop the reaction; if this step is omitted, the konnyaku paste will turn into a gel.

17 p [-1 of konnyaku Uri is 8.0 to 10
．． 5, preferably 8.2 to 10.0. p), 1
If it exceeds 10.5, it becomes normal konnyaku,
It is difficult to mix with other foods, and if it is less than 1a, o, it remains glue-like and does not solidify, which is undesirable since it lowers the commercial value.

The pH during the production of the konnyaku billy of the present invention is such that the II of the konnyaku billy obtained by 17% is 8 to 10.5, and is treated at a pH HVj lower than the pt-+ of normal konjac production. It has the characteristic of

Note that when the pH is 9.5 to 10.0, normal konjac can also be made by heating and cooling step 1, but in the present invention, the heating step is less than that for normal konjac production, and The konnyaku jelly is made by stopping the heating and immediately cooling it.

The konjac raw materials used in the present invention are konjac potatoes and Funji!・You can use either 92% dry and pulverized grated sweet potatoes, or those produced by i^.

Further, the basic amino acids used in the present invention include arginine, hispusine, lysine, citrulline, ornithine, etc. alone or in combination. Particularly preferred are arginine and lysine.

The amount of basic amino acids used is 1.2 per konnyaku flour.
It is preferably 5 to 15% by weight.

By using the base ↑1 amino acid, the high pH buffering property of basic amino acids can be utilized, a stable p[-1 of 17 is obtained, and a jelly with stable quality can be obtained, while being alkaline. The advantage is that konnyaku jelly with good taste and no alkaline taste can be obtained.

In addition to being added to various foods to help control calories, the Funni N Kujelly of the present invention can be added to processed seafood foods and processed meat foods to improve their taste, texture, water retention, etc. It is useful when added to noodles such as udon noodles to improve texture and other physical properties, or as a binder, and when added to breads, cutlets, etc. to improve texture, leavening properties, and other physical properties.

〔Example〕

The present invention will be specifically explained below with reference to Examples, but the present invention is not limited thereto.

Example 1 0.35 L-arginine in 4 kg of purified konnyaku
To! 100 g of water in which F was dissolved was added, and the mixture was allowed to swell while stirring, and left at room temperature for 5 hours to sufficiently swell and dissolve. The pH of this sample was 8.9.

This adhesive was filled into a synthetic resin bag, sealed, and heated at 75° C. for 90 minutes. After heating, the mixture was rapidly cooled in ice water to 10°C to obtain the desired konnyaku shiri. [)t-1 of the obtained konnyaku jelly was 8.6.

Example 2 100 ρ of water was added to 3.5 kg of purified konnyaku powder to swell with stirring, and the mixture was left at room temperature for 3 hours to sufficiently swell and dissolve.

To this, 0.7 Ky of L-lysine was dissolved in 7 g of water and mixed well. p[] was 6.

Fill a synthetic resin bag with this konnyaku glue and seal it.9
Heat at 0℃ for 30 minutes, cool NIL with running water after heating, and then cool to 10℃ in ice water to obtain the desired konnyaku U.
Lee was shocked. The pf-1 of the konjac L. lily was 9.2.

〔Effect of the invention〕

The konnitokubiri of the present invention can be stored for a long period of time and has extremely excellent properties as a processed food material. Therefore, in recent years, konjac has been used to control calories by adding it to food, to use it as a binder, to give food the unique texture and taste of konjac, and to improve the physical properties of food. This has the effect of expanding the use of konnyaku, which is attracting attention.

Claims (1)

[Claims] 1. Add water to konjac flour to swell and dissolve, then add and mix basic amino acids, or add water containing basic amino acids to konjac flour to swell and dissolve, heat under alkaline conditions, and then cool. A method for producing konnyaku jelly characterized by: