JP2873799B2 - How to use konjac gel in food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION It is possible to incorporate konjac mannan gel, which has not been used to date, into food processing. It relates to the development of foods with new textures and physical properties, and the manufacturing method of foods that facilitate the intake of dietary fiber

[0002]

2. Description of the Related Art Konjac mannan has been attempted to be mixed with various foods as one of the dietary fibers useful for health, but all of them are used as pastes, and the amount of konjac mannan is limited due to its strong viscosity. In fact, most of them are added at most about 0.2% or less, and the actual figure is that it is not considered that they are actually ingested in large amounts while ingesting dietary fiber that is effective for maintaining health. . If it can be added as a gel, it can be added in a larger amount than if it is added as a paste, and the physical properties of the added food will also change.
In particular, improvement in moisture retention and flexibility can be expected, but the addition of alkali is indispensable for gelation, and it is caused by the reaction between the protein contained in konjac potato and alkali unless pure mannan is used. Off-flavor (known as trimethylamine) and abnormally high pH due to alkali addition
Was not put into practical use because it hindered edible use.

[0003]

The present invention relates to a method for incorporating konjac mannan, which has been conventionally used as a paste material in processing, as a gel in food processing.

[0004]

Means for Solving the Problems The inventor of the present invention has found that the off-flavor generated when an alkali salt is added as a gelling agent to konjac powder is a component of konjac potato whose alkali is other than mannan.
From the viewpoint that it may be generated by reacting with proteins, it is thought that reducing sugars may be added during the gelation reaction to react with proteins in the presence of alkali to prevent the generation of off-flavors. As described in detail in Japanese Patent Application No. 6-275481, the present application applies the present invention and, if necessary, appropriately increases the amount of reducing sugar added. As a result, it was possible to lower the PH of the food that had risen due to gelation.

[0005]

Examples of the present invention will be described below.

After mixing 100 kg of flour, 90 kg of sugar, 1 kg of konjac fine powder, 5 kg of lactose and 3 kg of ispata, the mixture is sieved. A solution prepared by dissolving 0.25 Kg of potassium carbonate in 25 L of water is added, mixed, and allowed to stand for several hours. Then, the mixture is stuffed using a wrapping machine and steamed in a steamer according to a conventional method. The following differences were observed when the hardness of the skin of the buns manufactured according to this method, the buns mixed with the same amount of konjac powder, and the buns without konjac powder were compared over time. Sample No. 1 Add konjac flour 1% to flour Add alkali and reducing sugar 2 Add konjac flour 2% to flour Add alkali and reducing sugar 3 Add konjac flour 1% to flour 4 Flour sugar only Sensory test results In the sensory test, (1) is the softest and softest swelling and excellent in flavor and texture on the day of manufacture and 3 days later, (2) has an off-flavor, and (3) has a weak off-flavor. Was. After storage for 3 days, hardening of the skin was hardly felt in (1), and hardening in (3) and (4).

Rice flour 50Kg Konjac fine powder 2Kg, sugar 10Kg Brown sugar 10Kg, glucose 10Kg mixed in 200L of water 0.2Kg of calcium hydroxide
A mixture by adding one were suspended the by steamed in a steamer after flowing into a mold and Uiro. The product is softer than conventional Uiro. Elastic Uiro Natsume

[0008] 1 kg of flour 100 kg konjac flour
To a mixture of hydroxide lime 0.1Kg lactose 10 Kg, where was the conventional method to produce the connexion handmade noodles by adding a solution obtained by dissolving sodium chloride 2Kg of water 60L, is resilient, a feature in texture udon And aging during storage was also reduced. If noodles are used, it is possible to produce Chinese noodles.

[0009] 100 g of flour 5 g of baking powder
Sugar 25g Maltose 10g Konjac flour 1g Egg 1 Milk 90ml Use potassium carbonate 0.25g,
Hot cake was prepared according to the usual method. Hot cake with soft texture and Natsuta

[0010]

The effects of dietary fiber have recently been recognized, and various substances have been taken up. Mannan, which is a main component of konjac with a history of 1000 years, is one of them, but alkali is essential for gelation. As a result, it was only used as a paste due to the generation of amine odor and suffered from high pH, and the amount added was limited due to its high viscosity. The inventor has conducted research on controlling the off-flavor of konjac,
The addition of reducing sugars prevented the off-flavors and succeeded in controlling the pH of the food. Attempting to add konjac gel to the food to be heated in the processing step, reducing the konjac powder to confectionery, noodles, etc. Adds sugar and alkali salt in an appropriate combination, and has excellent texture without greatly changing the conventional production method. We succeeded in producing foods with excellent moisturizing properties and excellent shelf life.

Claims (2)

(57) [Claims] Claims 1. When mixing raw materials for producing rice flour, wheat flour, starch and other foods to be produced, a kind and amount of alkali necessary for gelling konjac mannan together with an appropriate amount of konjac potato powder, and one kind Alternatively, after adding appropriate amounts of plural kinds of reducing sugars, mix them according to a conventional method. Water, kneading,
Aging. Performs processing such as heating and cooling to react konjac mannan and alkali to gel mannan, and at the same time, manufacture foods containing konjac gel that prevents the generation of amine odor by adding reducing sugar. Method 2. The method according to claim 1, wherein the amount of reducing sugar added is increased to cause a heating reaction to adjust the PH of the food.