JP2007259718A - Konjak modifier, modified konjak and method for producing the modified konjak - Google Patents
Konjak modifier, modified konjak and method for producing the modified konjak Download PDFInfo
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 93
- 235000010485 konjac Nutrition 0.000 title claims abstract description 93
- 239000003607 modifier Substances 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 239000000230 xanthan gum Substances 0.000 claims abstract description 44
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 44
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 44
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical class C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 13
- 241001312219 Amorphophallus konjac Species 0.000 claims description 80
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 80
- 239000000252 konjac Substances 0.000 claims description 68
- 229920000247 superabsorbent polymer Polymers 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 229920000642 polymer Polymers 0.000 abstract description 2
- 210000003254 palate Anatomy 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 9
- MTHSVFCYNBDYFN-UHFFFAOYSA-N diethylene glycol Chemical compound OCCOCCO MTHSVFCYNBDYFN-UHFFFAOYSA-N 0.000 description 9
- 239000002904 solvent Substances 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 3
- 239000000920 calcium hydroxide Substances 0.000 description 3
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 3
- 239000013256 coordination polymer Substances 0.000 description 3
- 239000012046 mixed solvent Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 description 2
- XNWFRZJHXBZDAG-UHFFFAOYSA-N 2-METHOXYETHANOL Chemical compound COCCO XNWFRZJHXBZDAG-UHFFFAOYSA-N 0.000 description 2
- ZNQVEEAIQZEUHB-UHFFFAOYSA-N 2-ethoxyethanol Chemical compound CCOCCO ZNQVEEAIQZEUHB-UHFFFAOYSA-N 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- XTHFKEDIFFGKHM-UHFFFAOYSA-N Dimethoxyethane Chemical compound COCCOC XTHFKEDIFFGKHM-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 125000000217 alkyl group Chemical group 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- LZDKZFUFMNSQCJ-UHFFFAOYSA-N 1,2-diethoxyethane Chemical compound CCOCCOCC LZDKZFUFMNSQCJ-UHFFFAOYSA-N 0.000 description 1
- 229940058015 1,3-butylene glycol Drugs 0.000 description 1
- RRQYJINTUHWNHW-UHFFFAOYSA-N 1-ethoxy-2-(2-ethoxyethoxy)ethane Chemical compound CCOCCOCCOCC RRQYJINTUHWNHW-UHFFFAOYSA-N 0.000 description 1
- SBASXUCJHJRPEV-UHFFFAOYSA-N 2-(2-methoxyethoxy)ethanol Chemical compound COCCOCCO SBASXUCJHJRPEV-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000019437 butane-1,3-diol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229940019778 diethylene glycol diethyl ether Drugs 0.000 description 1
- 229940028356 diethylene glycol monobutyl ether Drugs 0.000 description 1
- SBZXBUIDTXKZTM-UHFFFAOYSA-N diglyme Chemical compound COCCOCCOC SBZXBUIDTXKZTM-UHFFFAOYSA-N 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- -1 etc. Polymers 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 230000007914 freezing tolerance Effects 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- JCGNDDUYTRNOFT-UHFFFAOYSA-N oxolane-2,4-dione Chemical compound O=C1COC(=O)C1 JCGNDDUYTRNOFT-UHFFFAOYSA-N 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 150000005691 triesters Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
本発明は、コンニャクの食感を改質可能なコンニャク改質剤、並びに食感が改質された改質コンニャク及びその製造方法に関する。 The present invention relates to a konjac modifier capable of modifying the texture of konjac, a modified konjac with a modified texture, and a method for producing the same.
コンニャクは、通常コンニャク粉を水に添加して混練し、これに石灰（水酸化カルシウム）などのアルカリ性物質を加えた後、成型し、次いで加熱してゲル化することによって製造することができる。ところで、コンニャクの冷凍耐性を向上させるなどの理由で、コンニャクを改質することが行なわれており、そのコンニャクの改質剤として、デンプンやガム質などが用いられている（特許文献１及び２）。 Konjac can be usually produced by adding konjac powder to water and kneading, adding an alkaline substance such as lime (calcium hydroxide) to the konjac, then molding and then gelling by heating. By the way, for the reason of improving the freezing tolerance of konjac, etc., konjac is modified, and starch, gum and the like are used as the konjac modifier (Patent Documents 1 and 2). ).
しかしながら、特許文献１及び２に記載されたものは、デンプンやガム質によってコンニャクの食感を損ねるという問題がある。一方、通常製造されるコンニャクは、調理の際に煮込むなど高温の状態にすると、食感が硬くなるという問題がある。また、常温で放置したり加熱したりすると、離水して縮んでしまうという問題がある。さらに、通常のコンニャクは、調味料などの染み込みが悪く、調理に時間が要するという問題がある。 However, those described in Patent Documents 1 and 2 have a problem that the texture of konjac is impaired by starch and gum. On the other hand, normally produced konjac has a problem that the texture becomes hard when it is brought into a high temperature state such as being boiled during cooking. In addition, if left at room temperature or heated, there is a problem that it shrinks due to water separation. Furthermore, ordinary konjac has a problem that it does not soak into seasonings and takes time to cook.
そこで、本発明は、コンニャクの通常の食感を損なわずに、高温で処理しても硬くならないとともに、離水し難く、さらに調味料などが染み込み易くすることが可能なコンニャク改質剤、並びに改質コンニャク及びその製造方法を提供することを目的とする。 Therefore, the present invention provides a konjac modifier that does not become hard even when processed at high temperature without impairing the normal texture of konjac, is difficult to remove water, and can easily soak seasonings, etc. An object is to provide a quality konjac and a method for producing the same.
以上の目的を達成するため、本発明者らは、鋭意研究を重ねた結果、コンニャクを作製する際に、高吸水性ポリマーに加工された改質キサンタンガムをコンニャク粉とともに水に添加させることによって、コンニャクの通常の食感を損なわずに、高温で処理しても硬くならないとともに、離水し難く、さらに調味料などが染み込み易くすることを実現できることを見出した。すなわち、本発明は、コンニャク粉からコンニャクを作る際にコンニャク粉とともに水に添加されるコンニャク改質剤であって、高吸水性ポリマーに加工された改質キサンタンガムを主成分とすることを特徴とするコンニャク改質剤である。 In order to achieve the above object, as a result of intensive studies, the present inventors, when making konjac, by adding modified xanthan gum processed into a superabsorbent polymer to water together with konjac powder, It has been found that the normal texture of konjac does not deteriorate, it does not become hard even when processed at a high temperature, it is difficult to remove water, and it can be easily infused with seasonings and the like. That is, the present invention is a konjac modifier that is added to water together with konjac flour when making konjac from konjac flour, characterized by comprising a modified xanthan gum processed into a superabsorbent polymer as a main component. It is a konjac modifier.
また、本発明は、高吸水性ポリマーに加工された改質キサンタンガムをコンニャク粉とともに水に添加させて作製された改質コンニャクであり、さらに、本発明は、高吸水性ポリマーに加工された改質キサンタンガムをコンニャク粉とともに水に添加する工程を備えたことを特徴とする改質コンニャクの製造方法である。 Further, the present invention is a modified konjac produced by adding modified xanthan gum processed into a superabsorbent polymer to water together with konjac powder, and the present invention further relates to a modified konjac processed into a superabsorbent polymer. A method for producing modified konjac, comprising a step of adding quality xanthan gum to water together with konjac powder.
以上のように、本発明によれば、コンニャクの通常の食感を損なわずに、高温で処理しても硬くならないとともに、離水し難く、さらに調味料などが染み込み易くすることが可能なコンニャク改質剤、並びに改質コンニャク及びその製造方法を提供することができる。 As described above, according to the present invention, the konjac modification which does not deteriorate the normal texture of konjac, does not become hard even when processed at a high temperature, is difficult to separate, and can easily soak seasonings and the like. And a modified konjac and a method for producing the same.
本発明に係るコンニャク改質剤、並びに改質コンニャク及びその製造方法において、コンニャク粉と改質キサンタンガムは、１：０．０１〜２の割合で配合されていることが好ましく、特に１：０．０５〜０．５の割合で配合されていることが好ましい。 In the konjac modifier, the modified konjac and the production method thereof according to the present invention, the konjac powder and the modified xanthan gum are preferably blended in a ratio of 1: 0.01 to 2, particularly 1: 0. It is preferable to mix | blend in the ratio of 05-0.5.
本発明に係る改質コンニャクの製造方法は、コンニャク粉とともに高吸水性ポリマーに加工された改質キサンタンガムを水に添加する工程の後は、通常のコンニャクの製造工程が行なわれる。すなわち、その後、混練し、これに石灰（水酸化カルシウム）などのアルカリ性物質を加えた後、成型し、次いで加熱してゲル化することによって、改質コンニャクを製造することができる。 In the method for producing the modified konjac according to the present invention, after the step of adding the modified xanthan gum processed into a superabsorbent polymer together with the konjac powder to water, a normal konjac production step is performed. That is, a modified konjac can be produced by kneading and adding an alkaline substance such as lime (calcium hydroxide) to the mixture, followed by molding and then gelling by heating.
本発明に係るコンニャク改質剤、並びに改質コンニャク及びその製造方法において、高吸水性ポリマーに加工された改質キサンタンガムとは、吸水量が１０ｇ／ｇ以上に処理されたものをいい、例えば特開２００３−１９２７０３号公報に記載されたように処理されたキサンタンガムをいう。この改質キサンタンガムは、水に吸水膨潤するが、水に不溶の特性を有するように調製されていることが好ましい。すなわち、改質キサンタンガムは、吸水能力以上の水、例えば５００倍の水に分散されたときに、可溶して均一な水溶液状態となることは好ましくなく、可溶せず、吸水膨潤部分と水のみの部分が不均一な状態で混合するよう調製されていることが好ましい。 In the konjac modifier, the modified konjac and the method for producing the same according to the present invention, the modified xanthan gum processed into a highly water-absorbing polymer refers to one having a water absorption of 10 g / g or more. It refers to xanthan gum treated as described in Kai-2003-192703. This modified xanthan gum swells in water, but is preferably prepared to have water-insoluble characteristics. That is, when the modified xanthan gum is dispersed in water having a water absorption capacity or more, for example, 500 times as much water, it is not preferable that the modified xanthan gum be dissolved and become a uniform aqueous solution. It is preferred that the only part is prepared to be mixed in a non-uniform state.
さらに、前記改質キサンタンガムは、加熱処理されたキサンタンガムであることが好ましく、５０℃以上２００℃以下で加熱処理させたものであることが好ましく、特に９０℃以上１２０℃以下の範囲で加熱処理させたものであることが好ましい。この場合、加熱処理時間は、０．５〜２００時間、特に４〜４８時間であることが好ましい。また、加熱処理された熱量がキサンタンガム粉末１ｇあたり８０〜１００００Ｊ、特に２００〜４０００Ｊであることが好ましい。 Further, the modified xanthan gum is preferably heat-treated xanthan gum, preferably heat-treated at 50 ° C. or higher and 200 ° C. or lower, and more preferably 90 ° C. or higher and 120 ° C. or lower. It is preferable that In this case, the heat treatment time is preferably 0.5 to 200 hours, particularly 4 to 48 hours. Moreover, it is preferable that the heat quantity by which heat processing was carried out is 80-10000J per 1g of xanthan gum powder, especially 200-4000J.
またさらに、前記改質キサンタンガムは、溶媒中で加熱処理されていることが好ましく、前記溶媒には、少なくとも水が含まれていることが好ましい。この場合、キサンタンガムと水の割合が１：０．０２〜４で加熱処理させたものであることが好ましい。また、水を含む混合溶媒の場合、他の溶媒がキサンタンガムに対して貧溶媒であれば、キサンタンガムに対する水の割合を任意に設定することができる。キサンタンガムに対する貧溶媒としては、例えばメタノール、エタノール、アセトン、ｎ−プロパノール、イソプロパノールなどがある。水とこれら貧溶媒との混合溶媒により、原料キサンタンガムが容易に水に溶解してしまうことを阻害することができる。例えば、水とイソプロピルアルコールの等重量の混合溶媒をキサンタンガムに対し１０倍量加えて還流下で加熱処理することにより、改質キサンタンガムを得ることができる。 Furthermore, the modified xanthan gum is preferably heat-treated in a solvent, and the solvent preferably contains at least water. In this case, it is preferable that the heat treatment is performed at a ratio of xanthan gum and water of 1: 0.02-4. In the case of a mixed solvent containing water, if the other solvent is a poor solvent for xanthan gum, the ratio of water to xanthan gum can be arbitrarily set. Examples of the poor solvent for xanthan gum include methanol, ethanol, acetone, n-propanol, and isopropanol. The mixed solvent of water and these poor solvents can inhibit the raw material xanthan gum from being easily dissolved in water. For example, a modified xanthan gum can be obtained by adding a mixed solvent of equal weight of water and isopropyl alcohol 10 times the amount of xanthan gum and heat-treating under reflux.
さらに、水を含まない溶媒中で加熱処理することによっても改質キサンタンガムを得ることができる。これら溶媒としては、上述した貧溶媒の他に、ｎ−ブタノール、ｎ−ペンチルアルコール、ｎ−ヘキシルアルコール等の炭素数１〜６のアルカノール、１，３−ブチレングリコール、プロピレングリコール、エチレングリコール等の炭素数１〜４のアルカンジオール、エチレングリコールジメチルエーテル、エチレングリコールジエチルエーテル、エチレングリコールモノメチルエーテル（メチルセロソルブ）、エチレングリコールモノエチルエーテル（エチルセロソルブ）等のエチレングリコールのモノもしくはジ低級アルキル（Ｃ＝１〜４、特に１〜２）エーテル、ジエチレングリコール、ジエチレングリコールジメチルエーテル、ジエチレングリコールジエチルエーテル、ジエチレングリコールモノメチルエーテル、ジエチレングリコールモノエチルエーテル、ジエチレングリコールモノブチルエーテル等のジエチレングリコールのモノもしくはジ低級アルキル（Ｃ＝１〜４、特に１〜２）エーテル等の他、植物油脂、動物油脂、脂肪酸、脂肪酸とグリセリン等のモノ、ジ、トリエステル等の各種油脂類等がある。 Furthermore, the modified xanthan gum can also be obtained by heat treatment in a solvent not containing water. As these solvents, in addition to the above-mentioned poor solvents, alkanols having 1 to 6 carbon atoms such as n-butanol, n-pentyl alcohol, n-hexyl alcohol, 1,3-butylene glycol, propylene glycol, ethylene glycol and the like Mono- or di-lower alkyl of ethylene glycol such as alkanediol having 1 to 4 carbon atoms, ethylene glycol dimethyl ether, ethylene glycol diethyl ether, ethylene glycol monomethyl ether (methyl cellosolve), ethylene glycol monoethyl ether (ethyl cellosolve) (C = 1 -4, especially 1-2) ether, diethylene glycol, diethylene glycol dimethyl ether, diethylene glycol diethyl ether, diethylene glycol monomethyl ether, diethylene glycol In addition to mono- or di-lower alkyl (C = 1-4, especially 1-2) ethers of diethylene glycol such as rumonoethyl ether and diethylene glycol monobutyl ether, vegetable oils, animal fats, fatty acids, mono- and di- such as fatty acids and glycerin, There are various fats such as triesters.
次に、本発明に係るコンニャク改質剤の実施例について説明する。先ず、粉末状態のキサンタンガム（ケルトロール、ＣＰケルコ社製）１ｋｇを９０℃で４８時間加熱処理することによって、本発明に係るコンニャク改質剤の実施例１を作製した。 Next, examples of the konjac modifier according to the present invention will be described. First, Example 1 of the konjac modifier according to the present invention was prepared by heat-treating 1 kg of powdered xanthan gum (Celtrol, CP Kelco) at 90 ° C. for 48 hours.
次に、粉末状態のキサンタンガム（ケルトロール、ＣＰケルコ社製）１ｋｇを１１０℃で１０時間加熱処理することによって、本発明に係るコンニャク改質剤の実施例２を作製した。 Next, Example 2 of the konjac modifier according to the present invention was prepared by heat-treating 1 kg of powdered xanthan gum (Celtrol, CP Kelco) at 110 ° C. for 10 hours.
次に、粉末状態のキサンタンガム（ケルトロール、ＣＰケルコ社製）１ｋｇを８０％のエタノール２ｋｇに分散し、還流器を使用して８０℃で１５０時間加熱処理し、その後ろ過してエタノールを分離後、乾燥して粉末状態とすることによって、本発明に係るコンニャク改質剤の実施例３を作製した。 Next, 1 kg of powdered xanthan gum (Keltrol, CP Kelco) was dispersed in 2 kg of 80% ethanol, heat-treated at 80 ° C. for 150 hours using a refluxer, and then filtered to separate ethanol. Example 3 of the konjac modifier according to the present invention was produced by drying to a powder state.
実験例１
次に、実施例１乃至３に係るコンニャク改質剤１．０ｇを２００倍吸水して膨潤しても、破裂しない袋の大きさのティーパック袋に入れて、２０℃の５００ｍＬの水に１時間浸漬して吸水率を調べた。その結果を表１に示す。表１に示すように実施例１乃至３に係るコンニャク改質剤が高吸水性キサンタンガムから構成されていることが分かる。
Experimental example 1
Next, 1.0 g of the konjac modifier according to Examples 1 to 3 was absorbed 200 times and swelled, but it was put in a tea-pack bag of a size that does not rupture, and 1 in 500 mL of water at 20 ° C. The water absorption was examined by immersion for a period of time. The results are shown in Table 1. As shown in Table 1, it can be seen that the konjac modifier according to Examples 1 to 3 is composed of superabsorbent xanthan gum.
実験例２
次に、表２に示す配合でコンニャク粉及び実施例１に係るコンニャク改質剤を水１０００ｇに混ぜて撹拌し、これに少量の水に分散された水酸化カルシウムを加えて、さらに撹拌し、４５０ｇずつ成型し、その後９０℃で１時間加熱処理することによって、改質コンニャク１乃至３を作製した。また、同様に、表２に示す配合で比較コンニャク１乃至３を作製した。
Experimental example 2
Next, konjac powder and the konjac modifier according to Example 1 were mixed in 1000 g of water with the formulation shown in Table 2 and stirred, and calcium hydroxide dispersed in a small amount of water was added thereto, and further stirred. The modified konjacs 1 to 3 were produced by molding 450 g at a time, followed by heat treatment at 90 ° C. for 1 hour. Similarly, comparative konjacs 1 to 3 were prepared according to the formulation shown in Table 2.
これら改質コンニャク１乃至３、並びに比較コンニャク１乃至３を２４時間放置後、レオメーター（サン科学社製）を用いて、１０℃、２５℃及び８０℃それぞれの強度及び破断距離を測定した。また、改質コンニャク１乃至３、並びに比較コンニャク１乃至３の４５０ｇ中からの離水量を成型容器からコンニャクを取り出し、残った水の量を計ることによって測定した。これらの結果を表３に示す。 These modified konjacs 1 to 3 and comparative konjacs 1 to 3 were allowed to stand for 24 hours, and then the strength and breaking distance at 10 ° C., 25 ° C. and 80 ° C. were measured using a rheometer (manufactured by Sun Kagaku Co., Ltd.). Further, the amount of water separation from 450 g of the modified konjacs 1 to 3 and the comparative konjacs 1 to 3 was measured by taking out the konjac from the molding container and measuring the amount of remaining water. These results are shown in Table 3.
表３に示すように、改質コンニャク１乃至３は、比較コンニャク１乃至３に比べて、温度ごとの物性の変化が少なく、弾力性を有する。また、離水が少なく歩留まりが向上した。さらに、比較コンニャク２のように通常のキサンタンガムを少量添加しただけでは、比較コンニャクと物性の差がほとんどなかった。 As shown in Table 3, the modified konjacs 1 to 3 are less elastic than the comparative konjacs 1 to 3, and have elasticity with little change in physical properties at each temperature. In addition, the yield was improved with less water separation. Furthermore, just by adding a small amount of ordinary xanthan gum as in comparative konjac 2, there was almost no difference in physical properties from comparative konjac.
実験例３
次に、改質コンニャク１乃至３、並びに比較コンニャク１乃至３について、味の染み込みの程度を調べた。味の染み込みの程度は、先ず、改質コンニャク１乃至３、並びに比較コンニャク１乃至３を３ｃｍ×６ｃｍ×２ｃｍに切断し、それを醤油２０％、砂糖２０％及び水６０％の溶液に浸漬して６時間放置し、その後、改質コンニャクなどを真中から切断し、醤油色素が上部からどれだけ染み込んだかを測定することによって行なった。その結果を表４に示す。
Experimental example 3
Next, the degree of taste penetration was examined for the modified konjacs 1 to 3 and the comparative konjacs 1 to 3. First, the modified konjac 1 to 3 and the comparative konjac 1 to 3 were cut into 3 cm × 6 cm × 2 cm, and then immersed in a solution of 20% soy sauce, 20% sugar and 60% water. The modified konjac and the like were cut from the middle, and the amount of soy sauce dye soaked from the top was measured. The results are shown in Table 4.
表４に示すように、改質コンニャク１乃至３は、比較コンニャク１乃至３に比して、醤油色素の染み込みが良く、味の染み込みが良好であることが分かる。 As shown in Table 4, it can be seen that the modified konjacs 1 to 3 have better soaking of the soy sauce pigment and better taste soaking than the comparative konjacs 1 to 3.
Claims (9)
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6296061A (en) * | 1985-06-25 | 1987-05-02 | Ajinomoto Co Inc | Production of powdery food material |
| JPH1169948A (en) * | 1997-07-04 | 1999-03-16 | Shimizu Kagaku Kk | Thermally irreversible neutral region gel using glucomannan and its production |
| JP2002119225A (en) * | 2000-10-17 | 2002-04-23 | Morinaga & Co Ltd | Gel food and method for improving texture of gel food |
| JP2002204662A (en) * | 2001-01-11 | 2002-07-23 | Shikoku Kakoki Co Ltd | Method for producing devil's tongue jelly |
| JP2003192703A (en) * | 2001-12-28 | 2003-07-09 | Ina Food Ind Co Ltd | Highly water-absorptive biodegradable polymer and method for producing the same |
| JP2003265140A (en) * | 2003-04-14 | 2003-09-24 | Ina Food Ind Co Ltd | Paste material added to food for person having difficulty in mastication and deglutition for preventing accidental deglutition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6296061A (en) * | 1985-06-25 | 1987-05-02 | Ajinomoto Co Inc | Production of powdery food material |
| JPH1169948A (en) * | 1997-07-04 | 1999-03-16 | Shimizu Kagaku Kk | Thermally irreversible neutral region gel using glucomannan and its production |
| JP2002119225A (en) * | 2000-10-17 | 2002-04-23 | Morinaga & Co Ltd | Gel food and method for improving texture of gel food |
| JP2002204662A (en) * | 2001-01-11 | 2002-07-23 | Shikoku Kakoki Co Ltd | Method for producing devil's tongue jelly |
| JP2003192703A (en) * | 2001-12-28 | 2003-07-09 | Ina Food Ind Co Ltd | Highly water-absorptive biodegradable polymer and method for producing the same |
| JP2003265140A (en) * | 2003-04-14 | 2003-09-24 | Ina Food Ind Co Ltd | Paste material added to food for person having difficulty in mastication and deglutition for preventing accidental deglutition |
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