JPS63129971A - 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 salt or adding water containing the basic salt 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 incorpo rated 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 salt. Or the basic salt 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. Sodium citrate, sodium tartrate, sodium carbonate, sodium sulfate, etc., may be cited as the basic salt.

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 the manufacturing method of Konnyaku U-li.

[Prior Art] Konjac has been used as a food since ancient times, but in recent years it has been in the spotlight due to its non-caloric properties and usefulness as a dietary fiber.

However, Konni (konni) is mostly used in the form of a plate that is eaten daily, and it can be added to other foods to give it a unique texture, or it can be added to other foods to give it a unique texture. At present, it is not yet fully utilized as a processed food material, such as to improve physical properties, to use it as a binder, or to make calorie-containing rolls.

This problem can be attributed to the fact that the development of technology to turn konnyaku raw materials such as konnyaku powder into excellent processed food ingredients or food additives was delayed.

In other words, the traditional konnyaku manufacturing method is about 3
Add 900 to 1200 g of water to 0 kg and swell to make konjac paste, then add 3 to 6% lime to konjac flour.
Add and mix.

Next, fill this mixture into a container, shape, etc. for about 80 minutes.
This is because the method of obtaining konnyaku by heating at a temperature of C for about 60 minutes is continued.

Therefore, when using Konnyaku X7 powder as a food ingredient in other processed foods, etc., it is necessary to add it as a fine powder to facilitate dissolution, swell it with water and add it as konnyaku paste, or add lime. Methods such as mixing it and making it into konjac paste and adding it were used.

(Problem to be solved by the invention) However, these methods have the problem that the konjac mannan does not completely gel even in the stepped teeth of the final product, so that a paste-like precipitate remains, or that the konjac coagulates. The problem is that the odor of slaked lime used as an agent remains, or t) l
-1 is biased toward the alkaline side, which causes problems such as deterioration of taste.

Therefore, in order to improve physical properties and control calories, we would like to add more konnyaku, but in reality, the amount of konnyaku to be used is limited to ``t''.

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 intense research to get 1q.

[Means for Solving the Problems] As a result, we succeeded in adding konjac raw material to food^f1 and making it into a jelly-like form that is convenient for processing, thereby achieving the above object.

That is, in the present invention, water is added to Konni
Then, add and mix basic salts, or add water to which ↑4 salts have been added to konnyaku powder to swell and dissolve.
The present invention provides a method for producing konnyaku pirie, which is characterized by heating under alkaline conditions and then cooling.

The present invention will now be described in detail.

The konjac jelly of the present invention is different from what is called konjac paste, which is made by swelling konjac flour with water. It is also different from konnye kugul, which is obtained by adding alkali and heating. The konjac jelly 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.

Further, unlike simple konjac paste, the konjac jelly of the present invention has the property of causing a gelation reaction and completely gelling when heated during processing of additive foods.

Note that there is a reversible konjac of JP-A-58-116651, which is confused with the konjac jelly of the present invention, but this jelly reversibly transitions between a liquid state and a solidified state depending on the degree of cold temperature. It is a reversible konjac that moves, and its properties are clearly different from those that exhibit a billy-like shape in both cold and hot conditions, such as the konjac Uly of the present invention.

Next, a method for producing konnyaku pirie of the present invention will be explained.

First, add konnyaku flour to 20 to 40% (swell by adding water from step 8)
8 Solve.

Add basic salts to the konjac paste and mix well, or dissolve the basic salts in water 20 to 40 times the amount of konjac flour, and swell the konjac paste with this solution.

When the swollen and dissolved konjac paste is heated to alkaline F and cooled, the desired konjac celery is photographed.

In addition, the heating temperature and time depend on the concentration of salt used.
and adjust according to the desired physical properties of konnyaku jelly.

If the pH of the konnyaku paste is high, the heating time will be short (p)
When -1 is low, the heating time becomes long.

The konnyaku jelly of the present invention needs to be heated under alkaline conditions, and after cooling, it is removed.
)-1 is in the range of 8.0 to 10.5, preferably 8.2
It is desirable to adjust the pH so that it falls within the range of ~10.0 before heating.

Further, in this case, a combination of conditions is selected in which the heating temperature is 60 to 95°C and the heating time is 5 to 210 minutes.

In addition, the preferable combination of ρF-1, temperature, and time is that p[1 of the konjac jelly that is jqed after cooling is 8,0 to 10.
．． 5. It is preferable to select such that p[-1 falls within the range of 8.2 to 10.0, and for this purpose, it is desirable to find the optimum combination of C-rows in a preliminary experiment.

In the present invention, heating ends at the point where the konjac paste gels. If the heating temperature exceeds 1, the konjac paste turns into a gel and loses its mixability, which is a characteristic of the konjac jelly of the present invention. In addition, if the heating conditions are low, gelling ability cannot be obtained by reheating, and the product remains a paste forever, and as a food material, it becomes the same as konjac paste swollen in water.

Once heated, it is necessary to quickly cool the mixture to stop the reaction; if this step is omitted, the konnyaku paste will turn into a gel.

Konnyaku Billy's DH is 8.0-10.5
, preferably 8.2 to 10.0. pt-110,
If the pI exceeds 5, it will become ordinary konnyaku and it will be difficult to mix it with other foods, and if it is less than pI-18.0, if it is mixed with other foods, it will remain glue-like and will not solidify, reducing the product value. Undesirable.

Although the same operation as the above-mentioned reversible konnyaku (see JP-A-58-116651) is performed, different physical properties are obtained, and this is partly due to the path of the heating strip 1.

In the case of pounded, reversible konnyaku, it clearly gels and solidifies at 80°C, and is different from the present invention because there is no cooling as an operation.

As mentioned above, the present invention's 'hZ)
The pH of Iiu4 is [)[
1 is 8 to 10.5, and the treatment is performed in a pH range lower than that of normal konjac production, which is different from conventional konjac production methods.

In addition, in the pH range of 9.5 to 10.0, depending on the heating and cooling conditions, normal konjac can also be made in the ") 1" range, but the heating conditions are less than those for normal konnyaku production. By doing so, stopping the heating before it becomes glutinous, and immediately cooling it, the Konni X/Kusetsu temperature is 17.

The basic substances used in the present invention include tEIM such as sodium citrate, sodium tartrate, sodium malate, sodium acetate, sodium lactate, and thorium succinate.
salt, and sodium polyphosphate.

Potassium pyrophosphate, fat thorium metaphosphate.

2-3s-1-lithium phosphate, potassium polyphosphate.

Potassium pyrophosphate, potassium metaphosphate, phosphoric acid 2~
phosphates such as 3-potassium, carbonates such as sodium carbonate, sodium bicarbonate, 19-calcium carbonate, and magnesium carbonate, and sulfates such as potassium sulfate, zitorium sulfate, calcium sulfate, and ngnesium sulfate; Sodium hydroxide, potassium hydroxide, etc. may be used alone or in combination.

In addition, in order to have a buffer effect, each acid or
[1] Salts may be combined to make the final pH alkaline. In that case, the acid and basic salts are citric acid and tartaric acid.

Malic acid, acetic acid, lactic acid, phosphoric acid, monoptrium phosphate,
Monopotassium phosphate or the like is used. The amount to be used is preferably between 0 and 5% by weight based on the tsuku powder.

In addition, the konjac raw material used in the present invention may be konjac yam, dried and crushed konjac yam, or its Ya product.

The konjac pill of the present invention can be added to various foods to help control calories, and can also be added to seafood foods, processed meat foods to improve taste, texture, water retention, etc., as well as Chinese soba noodles, udon noodles, etc. It is useful for adding it to noodles to improve texture and other physical properties or as a binder, or adding it to breads, cutlets, etc. to improve texture, leavening properties, and other physical properties. .

(Examples) The present invention will be specifically explained below using Examples, but the present invention is not limited thereto.

Example 1 4Ny of purified konnyaku powder and 0.0% tributrium phosphate.
Water 10041 in which 5 kg was dissolved was added, and the mixture was allowed to swell while being mixed for 5 to 10 minutes, and left to stand for an additional 3 hours to sufficiently swell and dissolve.

The obtained konjac paste was filled into a synthetic resin bag. The pH of this product was 9.4. Next, heat this at 75°C.
The mixture was heated for 30 minutes at 7JO, and immediately after the heating was completed, it was cooled in running water, and further cooled to 10°C in ice water to obtain the desired konjac pirie. The p[-1 of the obtained Konnitori U2 was 8.9.

Example 2 100 parts of water in which 0.3 parts of notorium carbonate and 0.3 kg of notrium carbonate were dissolved in 3 kg of purified Konni-sashiri
Increase g to 711 to prevent konnyaku particles from settling.
The mixture was allowed to swell while stirring for 10 minutes, and then left at room temperature for an additional 3 hours to sufficiently swell and dissolve. The p-th value of this product was 8.9.

Fill and seal this "Nnyaku glue into a synthetic resin bag, and
Heating was performed at 0'C for 60 minutes. After heating, the mixture was cooled in running water and further cooled to 10'C in ice water. The p)-1 of Konnyaku Shiriichi, which was evaluated as 17, was 8.4.

Example 3 100.11 kg of water was added to 3.3 kg of purified Konni τ7 flour, and the mixture was mixed and stirred to swell. Soda i and oxg dissolved in a small amount of water were dissolved and mixed into this konjac paste. The pl-1 of this product was 10.5.

After filling and sealing this konnyaku glue into a synthetic resin bag,
Heated at 0°C for 15 minutes. After heating, the mixture was rapidly cooled to 10°C in ice water to obtain the desired Konni V cupilly. The obtained konnyaku shiri had a weight of 10.3.

Example 4 Sodium citrate 0.
5 to 3, carbonated soda to 0.5! 100 g of water was added to the mixture, and the mixture was stirred for 5 to 10 minutes to swell the mixture. Further, the mixture was left at room temperature for 3 hours to sufficiently swell and dissolve. ()[1 was 10.3.

This konnyaku glue is filled and sealed in a synthetic resin bag.
Heated at 80'C for 180 minutes. After heating, cool with running water,
Furthermore, it is cooled down to 10'C in ice water to achieve the desired temperature.
Lee was shocked. [obtained] Nniki Kupitsu's [)11 was 10,1.

[Effect of the invention] The "Nnyakuzeri" of the present invention can be stored for a long time, and
It has extremely excellent properties as a food material. Therefore, konnyaku can be added to foods to make calorie condensation or used as a binder, or it can be used to impart the unique texture and taste of konnyaku to foods, or to improve the physical properties of foods. This has the effect of further expanding the use of konnyaku, which has become popular in recent years.

Claims (1)

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