JPH0738781B2 - New food material manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a novel food material, and more specifically, to a food material having a fine appearance and a new texture using konjac flour or potato or purified glucomannan. It relates to the manufacturing method.

[Problems to be Solved by Conventional Techniques and Inventions] It is said that the Japanese have become richer and their dietary habits have improved, but on the other hand, the dietary content of high calorie, high protein and high fat has been improved. The number of adult diseases such as heart disease, hyperlipidemia, diabetes mellitus, and cancer, which have been small in Japanese people, has been increasing, which has become a serious problem.

Under such circumstances, the importance of dietary fiber has been screamed in recent years, but in general, dietary fiber has a bad mouthfeel, and foods high in dietary fiber tend not to be welcomed, and it is not always easy to increase the intake thereof. There is no situation.

On the other hand, konjac is one of the representative foods with high dietary fiber that has been familiar to Japanese people since ancient times, but the fact is that consumption is slowing down. The reason for this is
First of all, even if the shape of plate konjac, egg konjac, thread konjac, etc. is changed, the essential contents are the same, so its application field is limited. Furthermore, once frozen and thawed, the konjac currently in circulation is irreversibly denatured to have a rough texture known as so-called frozen konjac, which does not give a favorable evaluation as a food.

In addition, the current konjac has a peculiar alkaline odor, so that it is inconvenient because it is necessary to wash or boil it sufficiently before cooking to remove excess alkali.

[Means for Solving the Problems] Therefore, the present inventors have solved these problems by using konjac, and as a result of various studies to create a new food material rich in dietary fiber, non-konjac It was found that by processing a protein-insoluble compound and, if necessary, a water-soluble polymer carbohydrate added in a specific process, a material with a good texture having a morphologically different appearance can be obtained, The present invention has been completed.

That is, first, the present invention is to add an alkali to a mixture consisting of konjac, a non-protein water-insoluble compound selected from the group consisting of cellulose, oils, finely ground crab shell or shrimp shell and calcium carbonate. The method for producing a novel food material is characterized in that heating, gelling, freezing the coagulated product in the presence of water, and then thawing, second, konjac, cellulose, oils, crab shell Or add an alkali to a mixture consisting of shredded shrimp shells and a non-protein water-insoluble compound selected from the group consisting of calcium carbonate,
A method for producing a novel food material, which comprises heating and gelling, freezing the coagulated product in the presence of salts and / or alcohols, and then thawing, thirdly konjac, cellulose, oil Alkali is added to a mixture of a non-protein water-insoluble compound and a water-soluble high-molecular weight carbohydrate selected from the group consisting of crushed shrimp shell, crab shell or shrimp shell, and calcium carbonate, and heated to cause gelation, The method for producing a novel food material is characterized in that the coagulated product is frozen in the presence of water and then thawed. Fourthly, konjac, cellulose, oils, finely crushed crab shell or shrimp shell and carbonic acid An alkali is added to a mixture of a non-protein water-insoluble compound selected from the group consisting of calcium and a water-soluble high-molecular weight carbohydrate, and the mixture is heated to cause gelation, and the coagulated product is converted into salts and / or alcohols. After freezing in the presence of Le acids, there is provided a process for the preparation of novel food materials, characterized in that the thawing.

The components common to the four production methods of the present invention are konjac and the specific non-protein water-insoluble compound. In the present invention, konjac paste having a mannan concentration of 1 to 5% by weight is prepared by using a conventional method as konjac, using konjac potato, konjac refined powder and purified glucomannan. Examples of non-protein non-water-soluble compounds include wood pulp, corn cellulose, apple pulp, soybean okara finely crushed products, calcium fibrin glycolate, crystalline cellulose and other finely divided products, and crab shells and shrimp shells and other finely divided products. Chitins (including chitosan) obtained from these, seaweed powders such as bone meal and hijiki, vegetable oils such as rapeseed oil and palm oil, oils such as oils and fats such as animal oil, fish oil, powdered oil and hardened oil, carbonic acid Examples thereof include sparingly soluble (insoluble) salts such as calcium, calcium citrate, acidic calcium pyrophosphate, dibasic calcium phosphate, tribasic calcium phosphate, and magnesium carbonate, and one or more of these can be used. The mixing ratio of both is konjac flour 10
0.1 to 500 parts by weight per 0 parts by weight, preferably 100 to 200 parts by weight, chitin 0.1 to 500 parts by weight, preferably 10 to 100 parts by weight, bone powder 0.1 to 500 parts by weight, preferably 10 to 100 parts by weight. Parts by weight, 0.1 to 5000 parts by weight of fats and oils, preferably
100 to 500 parts by weight, and the hardly soluble salt is 0.1 to 300 parts by weight, preferably 10 to 110 parts by weight.

Further, in the third and fourth production methods of the present invention, in addition to the above components,
Add water soluble polymeric carbohydrate. Examples of water-soluble high-molecular-weight carbohydrates include starch such as potato starch, sweet potato starch, corn starch, flour starch, rice starch, corn and rice sticky starch, and one of these starches.
~ 20 wt% aqueous solution heated to alpha, processed starch, dextrin, cyclodextrin, alginic acid, sodium alginate, gum arabic, arabinogalactan, carrageenan, agar, xanthan gum, tamarind gum, karaya gum, tara gum, furceleran , Pullulan, pectin, locust bean gum,
Gums such as guar gum and tracant gum can be mentioned, and one or more of these can be used. By adding an appropriate amount of water-soluble high-molecular-weight carbohydrate, the texture such as the texture can be adjusted. The mixing ratio is 100 to 100 parts by weight of konjac flour, 0.1 to 500 parts by weight of the water-soluble polymer carbohydrate, preferably 0.1 to 300 parts by weight, may be selected within the above range according to the texture to be obtained. .

In the present invention, the above-mentioned konjac paste, non-protein non-water-soluble compound and optionally water-soluble high-molecular weight carbohydrate are mixed to prepare a raw paste. In that case, the order of mixing these substances is not particularly limited as long as they are sufficiently mixed.

The raw material paste thus obtained is added with an alkaline substance and rapidly stirred to form an alkali paste. In this case, the alkaline substance to be added may be any alkaline substance that can be added to foods, and for example, lime milk is preferably used. When lime milk is used, it preferably has a concentration of 0.1 to 10 parts by weight. The addition amount thereof may be the same as in the case of producing a normal konjac, and is 1 to 50 parts by weight, preferably 5 to 10 parts by weight as slaked lime per 100 parts by weight of konjac flour.

Next, the obtained alkali glue is heated and solidified.
The heating may be carried out by immersing the above-mentioned alkali glue in hot water at 50 to 90 ° C, or after packaging once, heating from outside the packaging with steam or the like. After heating and solidifying, it may be cut into strips, dice, or flakes as desired.Also, if the alkali glue is extruded into hot water or hot alkaline aqueous solution from a slit to form it into a desired shape, and then solidify. It is advantageous in work. As the hot alkaline aqueous solution at this time, for example, a solution obtained by heating an aqueous solution of slaked lime having a concentration of 0.01 to 1% to 50 to 90 ° C. is suitable.

Subsequently, the coagulated product thus obtained is treated according to the method of the present invention.
Freezing is performed in the presence of water in the first and third production methods and in the presence of salts and / or alcohols in the second and fourth production methods.
In the first and third manufacturing methods of the present invention, the coagulated product is frozen while being immersed in water, or after being immersed and then taken out of the water according to a conventional method. The freezing temperature may be any temperature at which the coagulated product freezes, but it is frozen by cooling to, for example, -5 to -50 ° C. In the second and fourth production methods of the present invention, the coagulated product is kept immersed in a solution of salts and / or alcohol, or is immersed and then pulled out from the solution to give -5.
Cool to -50 ° C and freeze. In addition, salt and /
Alternatively, the alcohol solution may be applied to the solidified product by spraying or the like and then frozen. At this time, the salts to be used may be organic salts or inorganic salts, soluble alkali metal salts, alkaline earth metal salts, ammonium salts and the like which can be used for ordinary foods. Specifically, salt, sodium citrate, sodium lactate, dl-sodium malate, sodium glutamate, 5'sodium inosiate, 1 sodium succinate, 2 sodium succinate,
Sodium salts such as sodium acetate, sodium carbonate;
Potassium chloride, potassium potassium d-tartrate, dl-potassium hydrogen tartrate, potassium carbonate, alum, potassium pyrophosphate, potassium polyphosphate, potassium metaphosphate, 1 potassium phosphate, 2 potassium phosphate, 3 potassium phosphate, etc. ; Calcium chloride, calcium lactate, 5 '
Ribonucleotide calcium, calcium glycerophosphate, calcium gluconate, primary calcium phosphate,
Calcium salts such as calcium sulfate; magnesium salts such as magnesium sulfate and magnesium chloride; ammonium salts such as ammonium chloride, ammonium alum, ammonium carbonate, ammonium hydrogen carbonate, ammonium sulfate, 1 ammonium phosphate, 2 ammonium phosphate, etc. It is possible to use one or more of these. The concentration of these salts is 0.1-3
It is 0% by weight, preferably 0.1 to 5% by weight. As the alcohol, lower alcohols such as ethyl alcohol, butanol and propanol can be used, and among these, ethyl alcohol which can be used as a food is preferable. The concentration of alcohol is 0.1 to 100% by weight, preferably 0.
It is 1 to 5% by weight. Further, the time for freezing and holding the coagulated product varies depending on the freezing temperature.
In the case of 5 to -25 ° C, 1 to 72 hours is preferable. If the freezing time is shorter than this condition, the coagulated product may not be frozen sufficiently, while if it is longer than this condition, there is no inconvenience but waste of energy.

In the present invention, the frozen product thus obtained is thawed to obtain a product. The thawing method may be such that it is left at room temperature to be thawed naturally, or it may be thawed by boiling water, and a method that is advantageous in terms of work may be selected. After thawing, if necessary, it may be immersed in water for desalting or alcohol removal. In this way, a highly dietary fiber food having a crispy appearance and a good texture can be obtained.

In the present invention, various flavors can be obtained by adding salt, chemical seasonings, pigments, fragrances, etc. during the raw material processing step, or by adding solid substances such as roe, yuzu chips, shiso chips, etc., as desired. ， The appearance material can be easily manufactured. In addition, it can be made into a udon shape, a thin cloth shape or the like at the time of molding.

[Examples] Next, the present invention will be described in detail with reference to Examples.

Examples 1 to 3 Konjac refined powder was swelled in water to give 3% konjac paste 30
0 kg was prepared. Separately, corn starch was dissolved in water and gelatinized by boiling to prepare 200 kg of 6% corn starch paste. Put this konjac paste and corn starch paste in a kneader and knead thoroughly, then add cellulose (KC Flock W200,
Add 15 kg of Sanyo Kokusaku Pulp Co., Ltd. and mix thoroughly,
Finally, 45 kg of 1.4% lime milk was added and kneaded quickly to obtain an alkali paste. Width of the obtained alkali paste is 2 mm, length
It was extruded from a 5 cm slit into hot water heated to 60 to 90 ° C to be molded. After holding at this temperature for 10 minutes to solidify,
The coagulum was removed from the hot water bath. 1 kg of this coagulated product was placed in each of the saline solutions 2 having the concentrations shown in Table 1, and the contents were kept at -15 ° C for 2
It was left to stand overnight and frozen. Then, the sample was thawed with hot water at 60 to 90 ° C. and washed with clear water to obtain a sample. For this evaluation, the appearance was visually observed, and the texture was subjected to a sensory sensory evaluation by a panel of 30 people.

Appearance evaluation is 5, with a wrinkle interval of 1 to 2 mm and a wrinkled appearance 5, 1 with a wrinkle interval of 4 and 4 with a wrinkle interval of 3 to 5 mm, and 3 with a roughly uneven appearance, peculiar to kneading konjac 2 having a rough appearance, 1 having a smooth appearance peculiar to konjac
And 3 or more were passed.

Also, the sensory evaluation of the texture was evaluated by 30 panelists as good (delicious) 5, somewhat good (somewhat delicious) 4, normal 3, slightly bad (somewhat bad) 2, bad (bad) 1, and that An average value of 3 or more was regarded as acceptable.

The following evaluation was performed in the same manner. The results are shown in Table 1.

Examples 4 to 6 Similar to Example 1 except that the procedure of Example 1 was repeated in 2.5% sodium citrate water, magnesium sulfate water or sodium acetate water shown in Table 1 instead of 0.5% saline water. I went to. The results are shown in Table 1.

Examples 7 and 8 The same procedure as in Example 1 was carried out except that, in Example 1, the cells were frozen in alcohol water having the concentrations shown in Table 1 instead of in 0.5% saline. The results are shown in Table 1.

Examples 9 to 11 The same procedure as in Example 1 was carried out except that, in Example 1, the sample was frozen in 2.5% potassium chloride, calcium chloride or calcium lactate water shown in Table 1 instead of in 0.5% saline. . The results are shown in Table 1.

Examples 12 to 14 In Example 1, 20 kg of salad oil was added instead of 15 kg of cellulose as the non-protein water-insoluble compound.
The same procedure as in Example 1 was carried out except that the solution was frozen in saline having the concentrations shown in the table. The results are shown in Table 1.

Examples 15 to 17 The same as Example 12 except that, in Example 12, it was frozen in 2.5% aqueous sodium citrate solution, magnesium sulfate aqueous solution or sodium acetate aqueous solution shown in Table 1 instead of being performed in 0.5% saline solution. I went to. The results are shown in Table 1.

Examples 18 and 19 The same procedure as in Example 12 was carried out except that in Example 12, frozen in alcoholic water having the concentration shown in Table 1 instead of in 0.5% saline. The results are shown in Table 1.

Examples 20 to 22 The same as Example 12 except that, in Example 12, the sample was frozen in 2.5% potassium chloride water, calcium chloride water or calcium lactate water shown in Table 1 instead of in 0.5% saline solution. I did. The results are shown in Table 1.

Examples 23 and 24 In Example 1, 150 kg of 200 kg of 6% corn starch paste
Example 1 except that 6 kg of finely ground crab shell was added instead of 15 kg of cellulose as the non-protein non-water-soluble compound and frozen in saline having the concentration shown in Table 1.
It carried out similarly to. The results are shown in Table 1.

Example 25 In Example 23, 2.5% instead of 2.5% saline was used.
The same procedure as in Example 23 was carried out, except that it was frozen in alcoholic water. The results are shown in Table 1.

Comparative Example 1 The procedure of Example 1 was repeated, except that cellulose was not added as the non-protein non-water-soluble compound and the ligation was performed in water. The results are shown in Table 1.

Comparative Examples 2 and 3 The procedure of Comparative Example 1 was repeated, except that the procedure of Comparative Example 1 was carried out by freezing in saline having the concentrations shown in Table 1 instead of in water. The results are shown in Table 1.

Comparative Examples 4 and 5 Comparative Example 1 except that in Comparative Example 1, instead of being performed in water, it was frozen in alcohol water having the concentration shown in Table 1.
It carried out similarly to. The results are shown in the first vote.

Comparative Example 6 Comparative Example 1 was the same as Comparative Example 1 except that 90 kg of 10% processed starch paste (Food Starch F102, manufactured by Matsutani Chemical Co., Ltd.) was used instead of 200 kg of 6% cornstarch paste as the water-soluble polymer carbohydrate. The same was done. The results are shown in Table 1.

Comparative Examples 7 and 8 Comparative Example 6 was carried out in the same manner as Comparative Example 6 except that, in Comparative Example 6, instead of in water, it was frozen in saline having the concentration shown in Table 1. The results are shown in the first vote.

Comparative Examples 9 and 10 Comparative Example 6 except that in Comparative Example 6, instead of being carried out in water, it was frozen in alcoholic water having the concentration shown in Table 1.
It carried out similarly to. The results are shown in the first vote.

Comparative Example 11 The procedure of Comparative Example 1 was repeated, except that 200 kg of 6% corn starch paste was replaced with 200 kg of 6% corn starch paste as the water-soluble polymer carbohydrate, and 90 kg of paste consisting of 7% corn starch and 3% sodium alginate was used. The results are shown in Table 1.

Comparative Example 12 Comparative Example 11 was carried out in the same manner as Comparative Example 11 except that it was frozen in 5% saline solution instead of in water. The results are shown in the first vote.

Comparative Examples 13 and 14 Comparative Example 11 except that in Comparative Example 11, instead of being carried out in water, it was frozen in alcoholic water having the concentration shown in Table 1.
It carried out similarly to. The results are shown in the first vote.

Comparative Example 15 Comparative Example 15 was carried out in the same manner as in Comparative Example 1 except that 200 kg of 6% cornstarch paste was used as the water-soluble high-molecular-weight carbohydrate in place of 90 kg of 10% cornstarch and 2% agar paste. The results are shown in Table 1.

Comparative Example 16 Comparative Example 15 was carried out in the same manner as Comparative Example 15 except that it was frozen in 5% saline instead of in water. The results are shown in the first vote.

Comparative Examples 17 and 18 Comparative Example 17 was performed in the same manner as Comparative Example 15 except that freezing was performed in alcoholic water having the concentration shown in Table 1 instead of in water. The results are shown in Table 1.

Comparative Example 19 The procedure of Comparative Example 1 was repeated except that, in Comparative Example 1, 90 kg of glue consisting of 10% cornstarch and 3% pectin was used instead of 200 kg of 6% cornstarch as the water-soluble polymer carbohydrate. The results are shown in Table 1.

Comparative Example 20 The procedure of Comparative Example 19 was repeated except that the procedure of Comparative Example 19 was frozen in 5% saline instead of in water. The results are shown in the first vote.

Comparative Examples 21 and 22 Comparative Example 19 except that in Comparative Example 19, instead of being performed in water, it was frozen in alcoholic water having the concentration shown in Table 1.
It carried out similarly to. The results are shown in Table 1.

Example 26 In Example 1, KC floc W2 of cellulose as a non-protein water-insoluble compound without using a water-soluble high-molecular-weight carbohydrate
Example 1 was repeated except that 14 kg of cellulose Avicel FD101 (manufactured by Asahi Kasei Co., Ltd.) and 200 kg of water were added instead of 00, and frozen in water instead of in saline. The results are shown in Table 1.

Example 27 Example 26 was carried out in the same manner as Example 26 except that it was frozen in 2.5% saline solution instead of in water. The results are shown in Table 1.

Example 28 In Example 26, salad oil instead of 14 kg of cellulose
Example except that 87 kg of water was used instead of 30 kg and 200 kg of water
Performed as in 26. The results are shown in Table 1.

Examples 29, 30 The procedure of Example 28 was repeated, except that, in Example 28, the solution was frozen in saline having the concentration shown in Table 1 instead of in water. The results are shown in Table 1.

Example 31 The same procedure as in Example 1 was carried out except that 10 kg of calcium carbonate was used as the non-protein non-water-soluble compound in place of cellulose in Example 26, and that it was frozen in water instead of in saline. The results are shown in Table 1.

Examples 32 and 33 The procedure of Example 31 was repeated, except that the procedure of Example 31 was followed by freezing in saline having the concentrations shown in Table 1 instead of in water. The results are shown in Table 1.

Example 34 Example 34 was carried out in the same manner as Example 31 except that freezing was carried out in 2.5% alcohol water instead of in water. The results are shown in Table 1.

Comparative Example 23 The appearance and texture of the commercially available sashimi konjac were evaluated in the same manner. The results are shown in Table 1.

Comparative Example 24 The appearance and texture of the commercially available plate konjac were evaluated in the same manner. The results are shown in Table 1.

Comparative Example 25 Commercially available frozen konjac was rehydrated and the appearance and texture were evaluated in the same manner. The results are shown in Table 1.

EFFECTS OF THE INVENTION According to the present invention, a highly dietary fiber food having a crispy appearance and a good texture can be obtained. The obtained product can be eaten as it is and is also useful as a delicacy material, and has a great effect on solving the dietary fiber deficiency state of the people.

Claims (4)

[Claims] 1. An alkali is added to a mixture of konjac, cellulose, oils, a finely ground product of crab shell or shrimp shell and a non-protein non-water-soluble compound selected from the group consisting of calcium carbonate and heated. A method for producing a novel food material, which comprises gelling, freezing the coagulated product in the presence of water, and then thawing. 2. An alkali is added to a mixture of konjac, cellulose, oils, a finely ground product of crab shell or shrimp shell and a non-protein non-water-soluble compound selected from the group consisting of calcium carbonate, and the mixture is heated. A method for producing a novel food material, which comprises gelling, freezing the coagulated product in the presence of salts and / or alcohols, and then thawing. 3. A mixture of konjac, cellulose, oils, finely ground crab shell or shrimp shell, and a non-protein non-water-soluble compound selected from the group consisting of calcium carbonate and a water-soluble polymeric carbohydrate, and an alkali. Was added, the mixture was heated to gel, and the coagulated product was frozen in the presence of water.
A method for producing a new food material characterized by thawing. 4. A mixture of konjac, cellulose, oils, finely ground crab shell or shrimp shell, and a non-protein non-water-soluble compound selected from the group consisting of calcium carbonate and a water-soluble polymeric carbohydrate, and an alkali. Is added, and the mixture is heated to gel, the coagulated product is frozen in the presence of salts and / or alcohols, and then thawed, which is a method for producing a novel food material.