JP3159104B2 - Dried konjac food and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dried konjac food that can be rehydrated and a method for producing the same.

[0002]

SUMMARY OF THE INVENTION For the purpose of preventing the drying and denaturation of konjac, glucose, sucrose, maltose, lactose,
It is known that one or several kinds of oligosaccharides such as fructose are impregnated with konjac.

[0003] However, during storage after drying, there is a problem that sugar crystallizes with time, water activity decreases, mold and the like are easily generated, and long-term storage at room temperature cannot be performed. In addition, when syrup is used for the purpose of preventing the drying and denaturation of konjac, it does not crystallize after drying and can withstand long-term storage. However, syrup (malt syrup) and syrup with high saccharification degree used for general cooking are used. When used, the product has a strong sweetness even after reconstitution, and this sweetness has a significant effect on the seasoning of cooking with konjac as a food ingredient, and there is a problem that it cannot be handled like ordinary konjac food.

[0004] Furthermore, neither the prevention of drying nor denaturation by oligosaccharides or syrup with a high degree of saccharification cannot prevent the hardening of konjac tissue due to drying, so that the strength of konjac after reconstitution is increased. There is also a fatal problem that the texture unique to konjac is impaired.

[0005] The present invention has been made to solve the above problems of the dried konjac food, and its object is as a weakening means for preventing hardening of konjac tissue due to drying.
A new dried konjac food that uses dietary fiber-degrading enzymes and, in combination with prevention of drying and denaturation by syrup, can obtain the same texture as konjac food before drying even after rehydration, and a method for producing the same. To provide.

[0006]

The dried konjac food of the present invention for the above-mentioned purpose has a konjac kneaded and formed by ordinary means as a primary molded article, and the primary molded article is dried with syrup to prevent drying and denaturation. It is a food, wherein the konjac tissue is weakened by the dietary fiber degrading enzyme before the above-mentioned prevention of drying and denaturation, and the texture after rehydration is maintained substantially the same as that of the primary molded article.

The water syrup is DE (Dextro).
(Equivalent) = 20 to 40, low saccharified starch syrup is good, and the dietary fiber degrading enzyme is preferably a hemicellulase enzyme.

[0008] The form of the primary molded product is preferably in the form of chips, slices, or threads, and contains starch, vegetables, and the like as additives.

Further, in the production method of the present invention, konjac molded into a required form after kneading by ordinary means is used as a primary molded article, and the primary molded article is immersed in a hemicellulase enzyme solution for a required time to weaken the konjac tissue. Do the processing,
Next, the enzyme is deactivated by boiling water, and then the weakened primary molded article is subjected to a drying / denaturation preventing treatment with a low-saccharification syrup having a DE of 20 to 40, and then dried konjac having a required moisture content by dehydration and hot-air drying. Food.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a manufacturing process for drying is described as an embodiment. Molding process Add the required amount of water to konjac flour (purified alcohol refined) and dissolve. Thereafter, the mixture is allowed to stand at room temperature for 2 hours, and the mixture is stirred and kneaded while adding lime milk by a kneading machine, and extruded from the nozzle hole of the kneading machine into a filament form at a discharge rate of about 10 kg / min. After being heated and cured by this molding plant for a predetermined time, it is cut into fixed dimensions to form a primary molded product (shirataki).

The embrittlement treatment step The primary molded article is transferred to a treatment tank, cooled to 40 ° C. or lower, and neutralized by adding citric acid. Thereafter, a hemicellulase enzyme solution is added as a dietary fiber-decomposing enzyme solution, and the mixture is stirred for about 30 minutes, and impregnated with konjac to weaken the tissue. Boil at 75-85 ° C for 30 minutes to inactivate the enzyme, and then water-cool to 40 ° C or less.

Drying / denaturation prevention treatment process The above-mentioned primary molded article after the embrittlement treatment has a low saccharification degree starch syrup (Br)
ix = 80: DE = 20-40), add a prescribed amount of liquid sugar,
The syrup is impregnated with konjac by stirring to prevent konjac from drying and denaturing.

Drying step The primary molded article after the prevention of drying and denaturation is transferred to a centrifugal dehydrator to dehydrate excess water. Next, put in hot air band dryer and
It is packed in a mold at a temperature of 0 to 90 ° C. and dried. 1 water
When it is removed from the mold at the stage when it has been dried to 0 to 15%, it becomes dry.

As described above, in the case of konjac which has been made into a primary molded article, the effect of the dried konjac food, which has been made to prevent the konjac from being weakened and to prevent the drying and denaturation of the konjac, is significantly more effective than when the konjac is kneaded. The synergistic effect of the weakening of konjac tissue by the hemicellulase enzyme and the prevention of drying and denaturation by the low saccharification degree of syrup provides good restorability by water reconstitution and the konjac texture that is not different from the primary molded product before drying. Rara.

[0015]

【Example】

Enzymes used: Hemicellulase enzyme [Viscozyme (N
OVO INDUSTRY)] Water syrup used: Low saccharified starch syrup (DE = 20 to 4) produced from tapioca starch by an enzymatic saccharification method (using amylase)
0)

[Example 1] Product: dried konjac food (chip form), raw material: konjac powder, molding step 30 kg of water was added to 1 kg of konjac powder, and the mixture was thoroughly stirred and left for 2 hours. (50 g of calcium hydroxide, 3 kg of water) are added and kneaded well. The mixture is placed in a mold and cured in hot water at 80 ° C. for 2 hours. After curing, the konjac solidified in the form of a block was released from the mold by leaving it at room temperature to form a chip-shaped primary molded product finely cut into 3 mm x 3 mm x 15 mm. Weakening and Drying Denaturation Prevention Step The above primary molded article is placed in a hemicellulase enzyme solution for 30 minutes (3
(0 ° C., pH = 5.5) immersion to perform a process for weakening konjac tissue. Then, the enzyme is deactivated by immersing it in hot water of 90 ° C. for 30 minutes, then transferred to cold water and cooled to room temperature.
5 kg of low saccharification starch syrup (DE = 30) is added to 10 kg of the fragile primary molded article, mixed well, and the konjac tissue is impregnated with the starch syrup to prevent drying and denaturation. Drying Step After the primary molded article after the prevention of drying and denaturation is dehydrated by a centrifugal dehydrator to remove excess water, it is heated to 80 ° C. by a hot air drier.
Dry at the temperature. Drying is performed until the water content becomes 10 to 15%, and the dried konjac food in the form of chips is formed.

[Example 2] Product: dried konjac food (sliced), raw materials: konjac powder, tapioca starch, molding process 30 kg of water to 1 kg of konjac powder and 2 kg of tapioca starch
Lime milk (50 g of calcium hydroxide, 3 kg of water) is added to the material after well stirring and left for 2 hours, kneaded well, put in a mold and cured in hot water at 80 ° C. for 2 hours. After curing, let the konjac solidified in a block shape from the mold by leaving it to room temperature, release it, 3mm x 15mm x
This is a slice-shaped primary molded product cut into a thin shape of 30 mm. Weakening and Drying Denaturation Prevention Step The above primary molded article is placed in a hemicellulase enzyme solution for 30 minutes (3
(0 ° C., pH = 5.5) immersion to perform a process for weakening konjac tissue. Then, the enzyme is deactivated by immersing it in hot water of 90 ° C. for 30 minutes, then transferred to cold water and cooled to room temperature.
5 kg of low saccharification starch syrup (DE = 30) is added to 10 kg of the fragile primary molded article, mixed well, and the konjac tissue is impregnated with the starch syrup to prevent drying and denaturation. Drying Step After the primary molded article after the prevention of drying and denaturation is dehydrated by a centrifugal dehydrator to remove excess water, it is heated to 80 ° C. by a hot air drier.
Dry at the temperature. Drying is performed until the water content becomes 10 to 15%, and the dried konjac food is sliced.

[Example 3] Product: dried konjac food (filament), raw material: konjac powder, tapioca starch, molding process 35 kg of water in 1 kg of konjac powder and 4 kg of tapioca starch
Lime milk (50 g of calcium hydroxide, 3 kg of water) is added to the material after well stirring and left for 2 hours, kneaded well, and extruded from a 2 mm diameter nozzle into hot water at 80 ° C. for 15 minutes to cure. I do. After curing, konjac is a primary molded product that has solidified into a thread. Weakening and Drying Denaturation Prevention Step The above primary molded article is placed in a hemicellulase enzyme solution for 30 minutes (3
(0 ° C., pH = 5.5) immersion to perform a process for weakening konjac tissue. Then, the enzyme is deactivated by immersing it in hot water of 90 ° C. for 30 minutes, then transferred to cold water and cooled to room temperature.
5 kg of low saccharification starch syrup (DE = 30) is added to 10 kg of the fragile primary molded article, mixed well, and the konjac tissue is impregnated with the starch syrup to prevent drying and denaturation. Drying Step After the primary molded article after the prevention of drying and denaturation is dehydrated by a centrifugal dehydrator to remove excess water, it is heated to 80 ° C. by a hot air drier.
Dry at the temperature. Drying is performed until the water content becomes 10 to 15%, and the dried konjac food is formed.

[Example 4] Product: dried konjac food (filament), raw materials: konjac flour, tapioca starch, spinach, molding process 1 kg of konjac flour and 4 kg of tapioca starch, spinach (boiled and ground into paste) 5 kg of water 3
After adding 0 kg, stirring well and leaving it for 2 hours, add lime milk (50 g of calcium hydroxide, 3 kg of water) to the material, knead it well, and extrude it into hot water at 80 ° C. from a nozzle with a diameter of 3 mm for 15 minutes. Cure. After curing, konjac becomes a primary molded article containing spinach that has solidified into a thread. Weakening and Drying Denaturation Prevention Step The above primary molded article is placed in a hemicellulase enzyme solution for 30 minutes (3
0 ° C., pH = 5.5) Immerse and perform fragrance treatment of konjac tissue. Then, the enzyme is inactivated by immersing it in hot water of 90 ° C. for 30 minutes, then transferred to cold water and cooled to room temperature.
To 10 kg of the fragile primary molded product, 5 kg of a low saccharification degree starch syrup (DE = 30) is added and mixed well, and the konjac tissue is impregnated with the starch syrup to perform a drying and denaturation prevention treatment. Drying process The primary molded product after the prevention of drying denaturation is dehydrated with a centrifugal dehydrator to remove excess water, and then heated to 80 ° C. with a hot air drier.
Dry at a temperature of Drying is carried out until the moisture content becomes 10 to 15%, and it is made into a thread-shaped dried konjac food containing spinach.

[Example 5] Product: dried konjac food (filament), raw materials: konjac flour, tapioca starch, carrot, molding process 1 kg of konjac flour and 4 kg of tapioca starch, ginseng (boiled and crushed into paste) 5kg to 30kg of water
Lime milk (50 g of calcium hydroxide, 3 kg of water) is added to the material after stirring and well kneaded, and the mixture is kneaded well. The mixture is extruded from a 3 mm diameter nozzle into hot water of 80 ° C. and cured for 15 minutes. I do. After curing, konjac is a primary molded product containing ginseng that has solidified into a thread. Weakening and Drying Denaturation Prevention Step The above primary molded article is placed in a hemicellulase enzyme solution for 30 minutes (3
(0 ° C., pH = 5.5) immersion to perform a process for weakening konjac tissue. Then, the enzyme is deactivated by immersing it in hot water of 90 ° C. for 30 minutes, then transferred to cold water and cooled to room temperature.
To 10 kg of the fragile primary molded product, 5 kg of a low saccharification degree starch syrup (DE = 30) is added and mixed well, and the konjac tissue is impregnated with the starch syrup to perform a drying and denaturation prevention treatment. Drying Step After the primary molded article after the prevention of drying and denaturation is dehydrated by a centrifugal dehydrator to remove excess water, it is heated to 80 ° C. by a hot air drier.
Dry at the temperature. Drying is carried out until the water content becomes 10 to 15%, and the dried konjac food containing ginseng is formed.

The dried konjac food according to the above embodiment is:
In any case, the elasticity is restored only by adding boiling water and left for about 5 minutes, and the sweetness can be perceived as compared with the primary molded product before drying, and does not affect the cooking, but the texture as konjac Becomes almost unchanged.

The storage condition was also good over a long period, as is clear from the table below.

[Table 1]

Claims (4)

(57) [Claims] A konjac kneaded and formed by ordinary means is used as a primary molded product, and the primary molded product is DE = 20 to 4
A konjac food which has been dried by preventing drying and denaturation with a low saccharification degree of starch syrup of 0, and the konjac tissue is weakened by a hemicellulase enzyme before the drying and denaturation is prevented;
A dried konjac food, characterized in that the texture after reconstitution is maintained substantially the same as that of the primary molded article. 2. The dried konjac food according to claim 1, wherein the primary molded product has a shape such as a chip shape, a slice shape, and a thread shape. 3. The dried konjac food according to claim 1, wherein the primary molded article contains starch, vegetables and the like as additives. 4. A konjac molded into a required form after kneading by ordinary means is used as a primary molded article, and the primary molded article is immersed in a hemicellulase enzyme solution for a required time to perform a konjac tissue weakening treatment. After deactivating the enzyme by DE, the weakened primary molded product has DE = 20 ~
40 treatments to prevent drying and denaturation with low saccharification degree starch syrup,
A dried konjac food characterized by being dehydrated and dried with hot air to obtain a dried konjac food having a required moisture content.