JPH0331426B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to sashimi-like konjac, which aims to change the conventional image of konjac as a food and to fully exhibit the physiological effects of konjac mannan.

Conventionally, when konnyaku is mass-produced commercially, some fresh potatoes are sometimes used, but in most cases, fine powder is made by cutting and drying konjac potatoes into coarse powder (sometimes called arakon), which is then further finely ground. The raw material is powder (sometimes called konakon). When fine flour is used, the paste-like raw material swelled with water is heated, and an alkali agent such as milk of lime or soda carbonate is added to gel it, and then it is usually formed into a plate, rod, or noodle shape. . Although gelled konnyaku is loved for its moderate hardness and elastic texture, it cannot be said to be a very versatile food. Originally, konjac mannan, the main component of konjac, is indigestible and is said to be an extremely effective substance for improving the lack of fiber and excessive calorie intake in the current diet. It is also known to have the effect of lowering blood triglyceride levels and suppressing increases in blood cholesterol levels, making it an extremely important substance for maintaining our health. However, it is said that even such substances lose their physiological effects when subjected to conventional alkali treatment after heating. The reason for this is that in order for konjac mannan to exert the above-mentioned physiological effects, it needs to be soluble in water, have swelling properties, and have an appropriate viscosity. This is said to be because gelation progresses and desired properties no longer appear. In any case, conventional gelled konjac has a poor flavor penetration and an unsophisticated appearance, which may even give it the impression of being left behind by modern sensibilities. Incidentally, konjac mannan powder is already on the market as a low-calorie diet food, but such powder is too bland and dry.

This invention was made in view of the current situation, and uses powdered konjac flour of 0.2 to 5.0 parts by weight,
0.2-5.0 parts carrageenan, locust bean gum
The present invention provides a konnyaku for sashimi characterized by comprising 0.5 to 5.0 parts, 100 parts of water, 0.05 to 5.0 parts of an emulsifier, 0.5 to 80 parts of edible oil and fat, and appropriate amounts of taste components and seasonings. The details will be described below.

First, carrageenan in this invention is carrageenin.
A type of galactan with a sulfate group, also called κ.
Among these, particularly effective are κ-carrageenan, ι-carrageenan, or a mixture thereof. Such carrageenan 0.2
~5.0 parts of konjac flour with 0.2 to 5.0 parts of water
100 parts of konnyaku powder is used to swell with or without heating, but if the amount of konjac flour is less than 0.2 parts, the gel will be too soft, and if it is more than 5.0 parts, it will become too hard and resemble sashimi. If carrageenan is less than 0.2 parts, it will not have any effect at all, and if it exceeds 5.0 parts, the characteristic characteristics of carrageenan will be too pronounced, which will not only worsen the condition but also increase raw material costs. It is also not inviting. There have been attempts to add carrageenan, especially κ-carrageenan, to konjac, but this was used to prevent syneresis in ordinary konjac, which undergoes irreversible gelation with alkali. , which was used for something completely different from the sashimi-like konjac that does not undergo the thermoreversible alkali treatment that we intended. Furthermore, locust bean gum is added to this swelling mixture for the purpose of modification (improvement of condition), but the amount is per 100 parts of water.
If it is less than 0.5 parts, there is no effect of adding it, and if it exceeds 5.0 parts, it will lead to bad results, so add 0.5 to
Preferably 5.0 copies. In addition, it is not possible to obtain a sashimi-like structure using anything other than locust bean gum. Although there are examples of locust bean gum being used as a substitute for konjac flour, this is only used to produce normal konjac that has been subjected to conventional irreversible alkali treatment.

In addition to the above-mentioned composition, this invention aims to improve the taste and texture by adding an emulsifier, an edible oil or fat, a flavor component, and a seasoning. ,
A lipophilic emulsifier such as lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, or a mixture thereof, and if the amount added is less than 0.05 part, it will not be possible to emulsify the edible fat and oil. If the amount exceeds 5.0 parts, the effect of increasing the amount cannot be expected and it is not only economically disadvantageous, but also undesirable for the taste, so 0.05 to
5.0 parts is good. In addition, edible oils and fats include lard, beef tallow,
Animal fats and oils such as hydrogenated fish oil, vegetable fats and oils such as soybean oil, cottonseed oil, rapeseed oil, coconut oil, palm oil, or these hydrogenated oils, or mixtures thereof, and the amount added is 0.5 If the amount is less than 80%, it will have a simple jelly texture, and on the other hand, if the amount is less than 80%
If the amount exceeds 50%, oils and fats may ooze out.
It is preferably 0.5 to 80 parts. Furthermore, flavor components and seasonings are mainly added to adjust the taste, and include, for example, the broth of kelp, bonito flakes, dried sardines, shiitake mushrooms, or their dried powders, glutamic acid, inosinic acid, etc. Chemical seasonings, salt, miso, soy sauce and other salting agents, sugar, mirin and other sweeteners, lemon, yuzu, vinegar and other acidulants, wasabi, ginger, chili pepper and other spices, etc.
In addition to these, there is no harm in using fortifying agents such as vitamins, flavoring agents, coloring agents, and even things like surimi as appropriate, but the amount of these additions can be increased or decreased depending on taste. There are no particular limitations.

The sashimi-shaped konjac of this invention described above is essentially completely different from the so-called "sashimi konnyaku", which is simply cut konnyaku into thin pieces to resemble sashimi, and is made by irreversibly gelling with an alkaline agent. It is not something that has been transformed. Therefore, it contains indigestible fiber using konnyaku mannan, exerts physiological effects such as suppressing the increase in blood cholesterol level and lowering blood triglyceride concentration, and is easy to flavor and process. The sashimi-like konnyaku of this invention has excellent characteristics not found in conventional products, and its significance is extremely significant, as it is a delicious food whose texture is very similar to sashimi of squid, tuna, etc. be able to.

Examples and comparative examples of the present invention will be described below.

Example 1 Mix 1.5 parts of konjac flour, 1.0 parts of carrageenan, 1.0 parts of locust bean gum, 2.0 parts of sucrose fatty acid ester, and 1 part of dashi stock and 0.1 part of inosinic acid as seasonings to 100 parts of water, and mix thoroughly. After dissolving and swelling, heat (approximately 70℃)
While stirring, add 0.5 parts of lecithin to soybean oil 50
I added parts little by little. Once the entire system was sufficiently emulsified and homogeneous, it was poured into a box shape, cooled and gelled, and then cut into sashimi-like pieces and eaten with wasabi and soy sauce. The konnyaku prepared in this way had a texture that melted on the tongue and was extremely delicious.

Example 2 0.2 parts of sucrose fatty acid ester, 0.1 part of monoglyceride
Example 1 except that 5 parts of corn oil containing
Using exactly the same procedure as above, I obtained sashimi-like konnyaku. When I ate this konnyaku with wasabi and soy sauce, it had a crisp texture similar to ``washing''.

Comparative Example 1 Sashimi-like konnyaku was made in the same manner as in Example 1, except that no emulsifier and soybean oil were used, and eaten with wasabi soy sauce, but the texture was just jelly, and it was different from sashimi-like konnyaku. It was impossible to say.

Comparative Example 2 An attempt was made to make sashimi-like konjac in exactly the same manner as in Example 1, except that 1.0 part of xanthan gum was used instead of locust bean gum, and 30 parts of soybean oil to which 0.3 part of sucrose fatty acid ester and 0.2 part of lecithin were added. Ta. However, it is not easy to gel, and even if it gels, the state is not favorable for sashimi.

Claims (1)

[Claims] 1. Konjac powder 0.2-5.0 parts, carrageenan 0.2-5.0 parts, locust bean gum 0.5-5.0 parts by weight
100 parts of water, 0.05 to 5.0 parts of emulsifier, 0.5 to 5.0 parts of edible oil and fat
A sashimi-like konnyaku characterized by comprising 80 parts and an appropriate amount of flavoring ingredients and seasonings.