JP2606766B2 - Frozen konjac and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen konjac and a method for producing the same, and more particularly, to a completely original appearance and texture during thawing without causing irreversible deterioration or denaturation by freezing. The present invention relates to konjac having a refrigerating resistance which can be restored and a method for producing the same.

[0002]

2. Description of the Related Art Konjac has long been popular as a Japanese favorite food due to its elastic and unique texture, and has been supplied to the market in various forms such as board konjac, ball konjac, and thread konjac. Recently, it is also gaining popularity as a health food because of its low calorie food and its action of excreting cholesterol outside the body to lower blood sugar level. However, konjac lacks preservability, which is a major drawback. For this reason, if the preservability is increased by, for example, freezing, it is irreversibly denatured and becomes edible. For this reason, it cannot be used as a frozen food material, which has hindered the expansion of demand for konjac and has become a major cause that konjac cannot escape the area of good foods. For this reason, a method for producing frozen konjac that does not lose its thinness upon thawing or lose its unique elasticity and unique texture even when it is frozen is disclosed in, for example, JP-A-55-21742 and JP-A-61-1986.
67457, JP-A-62-175149, JP-A-6-175149
3-79572, Japanese Patent Publication No. 61-21066, and Japanese Patent Publication No. 61-21067. As a result of repeated studies on these publications, the present inventors have found that satisfactory results cannot be obtained in any case except for those using starch, and that satisfactory freezing resistance can be obtained only by mixing starch. did. In particular, JP 62
Although excellent freezing resistance was recognized in the method of -175149, the product obtained by this method was merely a substitute for konjac, as is known from the description in the gazette and the amount of contamination, and the original konjac was It is remarkably inferior in texture, and konjac has no commercial value especially in terms of elasticity.

[0003]

DISCLOSURE OF THE INVENTION The present invention is to provide frozen konjac utilizing the excellent freezing resistance of starch, and is used as a natural gum component for locust beans.
Select the beam, to select the tapioca starch as starch these
It is an object of the present invention to provide a konjac product having excellent freezing resistance in both appearance and texture without losing the elasticity of konjac by being mixed into konjac powder as an essential component .

[0004]

Means for Solving the Problems As a result of research, the present inventor has
Select locust bean gum as natural gum ingredient
Was found that significantly reduces the amount of starch without loss of freezing tolerance of starch by selecting the tapioca starch in combination with these as starch may be obtained with excellent product elasticity. That is, the present invention provides konjac flour, tapioca starch and locust beans
Is a ternary konjac having freezing resistance characterized in that konjac is an essential component. Also, the present invention relates to an aqueous solution prepared by dissolving konjac flour in water, tapioca starch and locus.
Mix and heat the aqueous solution of tobeans gum dissolved in water,
This is a method for producing a three-component konjac having refrigeration resistance, which is characterized in that, after stirring, syrup is added to the mixture, if necessary, and calcium hydroxide is added thereto, followed by heat coagulation. The three-component konjac having freeze resistance of the present invention is suitable for use as a frozen food material. It is desirable that the amount of addition does not exceed the amount of konjac flour for both tapioca starch and locust bean gum . As the starch used in the present invention, tapioca starch is selected from the viewpoint of freezing resistance, appearance, texture and the like of products obtained from various types such as corn starch, potato starch, tapioca starch and rice starch. Tamarind gum, guar gum, tara gum,
Although examples of tara bean gum, locust bean gum, carrageenan, etc. may be used, the examples demonstrate that locust bean gum gives the best results in terms of freezing resistance and elasticity. Therefore, the present invention relates to natural gas.
Locust bean gum is selected as the gum ingredient.
Also, syrup is added as needed, and syrup is used as a freezing point depressant to lower the freezing point of the product and suppress freezing trouble. The amount added is about 10 to 30%. When manufacturing, konjac flour, tapioca starch, a method of dissolving in water after mixing the natural gum components as they are, or dissolving only the natural gum components and starch in water in advance and then konjac flour As a result of trying various methods such as a method of mixing locust bean gum and tapioca starch, immediately after dissolving in water, mixing and stirring with konjac powder dissolved in water in advance, the quality of the obtained product and The examples also confirmed that the best results were obtained in terms of workability and the like. It has also been known that heat treatment after mixing improves the quality of the product.

[0005]

Examples of the present invention will be described below.

Example 1 200 g of konjac powder was dissolved in 3 kg of water, and 90 g of locust bean gum and 100 g of tapioca were dissolved in 4 kg of water.
The mixture was melted at a temperature of 10 ° C. to 15 ° C. and then aged (not heated) for 1 hour and 30 minutes. The product was excellent in quality such as elasticity and did not become thin after freezing.

Reference Example 1 200 g of konjac powder was dissolved in 3 kg of water, which was mixed with 100 g of tara gum (Neosoft T) and 150 g of tapioca dissolved in 4 kg of water (10 ° C. to 15 ° C.) and heated. After raising the temperature to 60 ° C., the product was molded by being aged for 1 hour and 30 minutes to obtain a product. Compared to regular konjac, the product was slightly inferior in elasticity but excellent in freezing resistance.

Example 2 200 g of konjac powder was dissolved in 3 kg of water, and this was mixed with 100 g of locust bean gum and 100 g of tapioca dissolved in 4 kg of water (10 ° C. to 15 ° C.). The temperature was raised to ° C., and the mixture was aged for 1 hour and 30 minutes. The hardness, elasticity of konjac, luster, etc. were no different from ordinary konjac, and were extremely excellent in freeze resistance.

[0009]

According to the present invention, locust bean gum
Can be used in combination with tapioca starch to impart frost resistance without losing the original taste and texture of konjac, and as a result, it is possible to obtain a frozen konjac product with significantly higher frost resistance than conventional products. It is possible. It is possible to provide konjac having freeze resistance suitable for use as a frozen food material.

Claims (2)

(57) [Claims] A refrigerated ternary konjac characterized by containing konjac powder, tapioca starch and locust bean gum as essential ingredients. 2. An aqueous solution obtained by dissolving konjac powder in water,
A method for producing a three-component konjac having freeze resistance, comprising mixing, heating and stirring an aqueous solution in which tapioca starch and locust bean gum are dissolved in water, adding calcium hydroxide, and heat coagulating.