JP2012152139A - Method for producing food raw material consisting mainly of konjak mannan - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a food material consisting mainly of konjak mannan to have palate feeling and taste of meat, and also good for health.SOLUTION: The method includes: adding water to powdery konjak mannan to be swollen so as to be turned into slurry konjak mannan; admixing water-insoluble protein-based food and thickening material to the mannan to knead the mixture followed by admixing calcium hydroxide to the mixture and stirring the resultant mixture; heating the mixture to be coagulated so as to form a food-kneaded-in konjak-like mold; slicing, cutting or shredding the food-kneaded-in konjak-like mold in an optional width and thickness to form sliced pieces, cut pieces, or shredded pieces; impregnating, at the same time, the sliced pieces, the cut pieces or the shredded pieces with meat extract, seasonings and spices; and thereafter heating the pieces to be formed into dried or half-dried ones having water content of 5-50%.

Description

The present invention uses konjac mannan as a main ingredient, has elasticity, is capable of obtaining a texture and taste like livestock meat (hereinafter abbreviated as “meat”), and is also good for health The present invention relates to a material manufacturing method.

Konjac has almost no nutritional components ingested by the body, but when eaten, it is said to be good for the body by discharging waste products in the body. Konjac is the main ingredient of konjac mannan, a kind of dietary fiber, which is a dietary fiber that cannot be decomposed by human digestive enzymes, it enters the intestine without being digested, absorbs moisture and swells, It has the effect of softening the stool during movement and improving the bowel movement. In addition, the konjac mannan is low in calories, so it is also suitable for diet foods, and also has the effect of suppressing the increase in blood sugar level and lowering the cholesterol level, so that it has the effect of helping to improve diabetes and hypertension. is there.

The present invention intends to provide a method for producing a food material that is elastic, has a texture of meat, is low in calories, and is good for health, using konjac mannan having the above-mentioned excellent effects as a main raw material. It is. Conventionally, a method for producing a meat substitute food using konjac having such a texture and taste of meat as a raw material is disclosed in the following Patent Documents 1 and 2.

JP 2008-1442035 A JP 2009-268378 A

In the method for producing a meat substitute food material described in Patent Documents 1 and 2, konjac mannan produced using konjac mannan as a main ingredient is thawed and then thawed, and the thawed konjac is dehydrated by pressurization or the like, A konnyaku piece with a low water content is added and mixed with a binder such as eggs to make a mixture, and then a protein-based water-insoluble food powder, flakes, or water-insoluble food is added and mixed as it is. Has been.

However, according to the production method described in Patent Documents 1 and 2, it is an essential constituent requirement that the produced konjac is frozen and then thawed and dehydrated. Since three steps of freezing, thawing and dehydration are required, the number of steps is long and manufacturing takes time, resulting in high costs. Even if the konjac moisture is dehydrated, there is a lot of residual moisture, and the binder is also moisture. As a result, the resulting food material has a high water content, and as a result, the food cooked using the food material also has a high water content, so there is no elasticity like meat, There was a problem that a texture like meat could not be obtained.

The present invention has been made in order to solve the above-mentioned problems, and the meat itself is not used at all. The main ingredient is konjac mannan, which is a low-calorie food material that has the texture and taste of meat and is also good for health. So, you can make beef, chicken, pork, hamburger, etc. An attempt is made to provide a method for producing a food material that can reduce the amount of meat itself used by adding an appropriate amount of the food material obtained by the production method of the present invention to the raw materials it contains. Is.

In order to solve the above-mentioned problems, the present invention provides the invention of claim 1,
Water is added to the konjac mannan powder to swell, and the konjac mannan powder is made into a slurry konjac mannan, to which water-insoluble protein-based food and a binder are added and kneaded. Mix and stir, heat and solidify to form a food kneaded konjac shaped body, and slice, cut or shred the food kneaded konjac shaped body into an appropriate width and thickness, slice pieces, cut While the piece or fine piece is formed, the slice piece, cut piece or fine piece is impregnated with meat extract, seasoning and spices and then heated to give a moisture content of 5 to 50% in a dry or semi-dry state A method for producing a food material characterized in that
In the invention of claim 2,
Water is added to the konjac mannan powder to swell, and the konjac mannan powder is made into a slurry konjac mannan, to which water-insoluble protein-based food and a binder are added and kneaded. Mix and stir, heat and solidify to form a food kneaded konjac shaped body, and slice, cut or shred the food kneaded konjac shaped body into an appropriate width and thickness, slice pieces, cut While forming a piece or fine piece, the slice piece, cut piece or fine piece is impregnated with a meat extract and heated to bring the moisture content to a dry or semi-dry state of 5 to 50%. A method for producing a food material is provided.

The food material obtained by the production method of the present invention uses konjac mannan as a main raw material without using meat at all, and a water-insoluble protein-based food and a binder, as well as meat extracts, seasonings and spices. In addition, it is a food material with the texture and taste of meat, so it is low in calories, is suitable for diet food, and is useful as a so-called health food. The protein components in the water-insoluble protein-based food adhere to mannan dietary fibers, and are taken in between the fibers and entangled with each other. It gives elasticity and gives the texture and taste of meat.

In addition, the food material obtained by the production method of the present invention can be manufactured very easily by a food manufacturer, and a housewife who has purchased the manufactured food material can use the food material for cooking. There is an excellent effect of being able to.

Further, by using the food material obtained by the production method of the present invention, so-called mash food such as beef mash food, chicken mash food, pork mash food and hamburger mash food is made according to the kind of meat extract added and mixed. You can also

Furthermore, it is possible to produce hamburger, meat dumplings, gyoza, croquettes and mentaka cuts by adding an appropriate amount of the food material obtained by the production method of the present invention to minced meat such as beef, pork and chicken. Since the amount of meat used is still reduced, it is particularly useful as a diet food material.

Furthermore, the food material obtained by the production method of the present invention can be used as it is as a pet food, and the food material obtained by the production method of the present invention is added to the pet food material in an appropriate amount. By using pet food, pet food with low calories can be obtained and obesity of pets can be prevented.

In the present invention, konjac mannan powder is swollen by adding water to make the konjac mannan powder into a slurry konjac mannan, to which water-insoluble protein-based food and a binder are added and kneaded, and then kneaded. Mix and stir with calcium hydroxide, heat and solidify to form a food kneaded konjac shaped body, and slice, cut or shred the food kneaded konjac shaped body into an appropriate width and thickness. While forming slice pieces, cut pieces or fine pieces, the slice pieces, cut pieces or fine pieces are impregnated with meat extract, seasoning and spices and then heated to dry the moisture content of 5 to 50% Alternatively, the semi-dried state allows the water-insoluble protein-based food to adhere to the dried or semi-dried konjac mannan fibers and the fibers. Captured entangled in between, further retain elasticity and they are strongly bonded by the action of the ties, it realized a method of manufacturing the food material having a texture and taste of the meat. Hereafter, the manufacturing method of this invention is demonstrated in detail about process order.

In the first step of the present invention, a slurry-based konjac mannan obtained by mixing konjac mannan powder with water is mixed with a protein-based water-insoluble food and binder, mixed and stirred, and a food kneaded slurry. In this process, after making konjac mannan, calcium hydroxide is mixed into the konnyaku and heated to be coagulated to form a konjac-shaped molded body mixed with food.

The slurry konjac mannan is not particularly limited, but preferably 95.0 to 99.0% by weight of water, particularly preferably konjac with respect to 1.0 to 5.0% by weight of konjac mannan powder. 96.0 to 98.0% by weight of water is mixed and stirred with respect to 2.0 to 4.0% by weight of mannan powder, and the konjac mannan powder is swollen to produce slurry konjac mannan. The water is not particularly limited, but preferably it is recommended to use warm water of about lukewarm water (40 ° C.), which speeds up the swelling of konjac mannan.

The mixing ratio of the water-insoluble protein-based food added to and mixed with the slurry-like konjac mannan is not particularly limited, but the water-insoluble protein-based food 30-70% with respect to 30-70% by weight of the slurry-like konjac mannan. Preferably, the water-insoluble protein-based food is 40 to 60% by weight with respect to 40 to 50% by weight of the konjac mannan, and more preferably 45 to 55% by weight of the konjac mannan. The water-insoluble protein-based food is most preferably 45 to 55% by weight. The said mixture ratio is suitably set according to properties, such as the hardness of the water-insoluble protein type food added and mixed in a slurry-like konjac mannan, a water absorption, the size of a surface area, and a moisture ratio.

The water-insoluble protein-based food added to and mixed with the slurry konjac mannan is not water-soluble in order to retain the elasticity of meat texture in the food material produced using the production method of the present invention, Use water-insoluble protein foods. The water-insoluble protein-based foods are protein-based dry foods such as koji, koya tofu, dried tofu, dried soy protein, dried okara, etc. A protein-based water-containing food that does not dissolve in water.

And in this invention, among the said water-insoluble foodstuffs, the said dried food uses what was made into the powder form, or the thing made into flakes by tearing or crushing. Moreover, the said foodstuff with a high moisture content is used as it is. In addition, wheat flour or yam powder can be used as the binder, but can also be used as a protein-based water-insoluble food.

In the case of okara or tofu which is a water-containing food in the protein-based water-insoluble food in the first step, it may be added and mixed as it is, and okara, soybean protein, Takano tofu and collagen are dried. Powdered or granular materials may be added and mixed. In the case of dried tofu, Koya tofu and koji, it is recommended to tear and cut into small pieces to add and mix, but powdered ones can also be used.

Powdered or granulated protein-based dried foods such as koji, koya tofu, dried tofu, dried soy protein, dried okara, collagen, etc. are added directly to the swollen slurry konjac mannan. However, it is recommended to add and mix after rehydration.

In addition, one or more of the protein-based water-insoluble foods can be used.

The binder in the other materials is used for the purpose of a binding material that is put into a non-sticky food material and prevents the food material from leaving or collapsing.

Examples of the binder include grains such as eggs, wheat flour, bread crumbs and rice flour, starches such as potato starch and tapioca starch, thickeners such as agar and gelatin, wheat gluten, soybean gluten, yam, collagen, gelatin There are powders and the like, and any of these can be employed in the present invention.

The binder used in the production method of the present invention is not particularly limited in the binder, but it is recommended to use egg, flour or starch, and one kind of binder is used. In addition, a plurality of types of binders can be used in combination as required.

Furthermore, the blending ratio of the binder is preferably mixed by adding 3 to 10% by weight as an outer portion with the total weight of the konjac mannan mixed with the food as 100% by weight. The amount of the binder and the mixing ratio thereof are appropriately set depending on the type, amount and property of the protein-based food added and mixed into the food kneaded slurry konjac mannan.

In the first step, calcium hydroxide is added and mixed to the slurry konjac mannan prepared by kneading the water-insoluble protein-based food and binder in the slurry konjac mannan, as in the production of konjac. Then, the mixture is heated to solidify the food-kneaded slurry konjac mannan to enter the second step of forming a food-kneaded konjac-shaped molded body.

The amount of calcium hydroxide added to and mixed in the slurry konjac mannan mixed with food in the second step is basically the same as the amount added to the slurry konjac mannan in the conventional konjac manufacturing process, The amount of the slurry-like konjac mannan mixed with food is 100% by weight, and is 1 to 2% by weight. When a water-insoluble protein food with a high water content is kneaded, it is recommended that the amount of calcium hydroxide generally used is added and mixed in an amount of about 2 to 5% by weight.

Next, the food kneaded konjac-shaped molded body obtained in the second step is sliced, cut, or shredded into an appropriate width and thickness according to the purpose of use, and the sliced pieces, cut pieces, or The third step is performed in which the fine pieces are impregnated with meat extract such as beef extract, chicken extract or pork extract, and spices such as pepper and garlic, and seasonings such as salt and soy sauce. The width and thickness of the slice piece, cut piece, or fine piece need not be particularly limited, but the slice piece of about 3 cm width, about 0.5 cm thickness, the cut piece of about 2 cm ² , or about 0.5 cm ² It is preferable to use a fine fragment.

In the third step, an appropriate number of sliced pieces, cut pieces, or fine pieces sliced, cut, or shredded to the appropriate width and thickness, and meat extracts such as beef extract, chicken extract or pork extract, Spices such as pepper, garlic, etc., and put into a container such as a pan containing seasonings such as salt, soy sauce, and soaked and heated, the meat extract and spices and seasonings are sliced pieces, cut pieces, or fine pieces It is an impregnation step of meat extract and spices and seasonings to be impregnated in the sushi.

And the said meat extract is suitably selected according to the cooking goods used using the food raw material obtained by this invention manufacturing method, for example, the cooking goods used as a beef mash food, a chicken mash food, or a pork mash food. In addition, the meat extract can be used in either powder or liquid form.

The slice pieces, cut pieces, or fine pieces impregnated with the meat extract, spices, and seasonings in the third step are taken out from a container such as a pan and dried to enter a fourth step. The slice piece, cut piece, or fine piece taken out from the container such as the pan in the third step is appropriately put into a dryer and heated to be in a dry or semi-dry state.

The degree of drying or semi-drying varies depending on the use time of the food material obtained by the production method of the present invention. That is, when making a food product immediately after the fourth step or within a month, etc., and using it relatively early, it is recommended that the moisture content be in a semi-dry state of about 20 to 50%. When this sliced piece, cut piece, or fine piece in a semi-dry state is mixed with other ingredients and the slice piece, cut piece, or fine piece using a cooking chopstick or a mixer, The slice pieces, cut pieces, or fine pieces can be mixed very easily without returning to water. In the case of the semi-dried state, the size of the slice piece, cut piece, or fine piece is about half the size before drying.

On the other hand, after the fourth step, when the slice piece, cut piece, or fine piece is not used relatively early, in the drying step of the fourth step, so that it can be stored for a long time, By using a slice piece, cut piece, or fine piece having a low moisture content, for example, a moisture content of about 5 to 20%, long-term storage is possible. For example, when the sliced piece, cut piece, or fine piece having a water content of 5% is used, the size of the slice piece, cut piece, or fine piece is about one third of the size before drying. Become. And when using the sliced piece, cut piece, or fine piece after storage for a long period of one month or longer, return it to water and make it soft to some extent, that is, make it a moisture content comparable to the semi-dry state. To use.

In addition, the food material manufactured through each of the above steps is a konjac molded body sliced, cut, or shredded in the third step, meat extract such as beef extract, chicken extract or pork extract, and spices and seasonings. However, it is also possible to use only a meat extract as a food material. And the other process in the case of impregnating only the said meat extract is the same as said each process.

That is, the food material impregnated with only the meat extract is added with other food materials according to the taste of the person who eats. Can respond to preferences.

As described above, the food material of the present invention is a low-calorie food material with a good texture and taste of meat, using konjac mannan as a main ingredient, without using the meat itself, It is also possible to make so-called mushy foods such as beef mash, chicken mash, pork mash, hamburger mash food. When making the brewed food, the food material is appropriately formed by hand into meat pieces or chunks, cooked with other food materials such as vegetables and seasonings and spices, and the meat is completely used. It is particularly useful as a diet food material because it can be used as a non-beef, chicken, pork and hamburger food.

In addition, the food material obtained by the production method of the present invention is added to minced meat such as chicken, pork and beef in an amount of 20 to 80% by weight, preferably 30 to 70% by weight, particularly preferably 40 to 60% by weight. A hamburger, meat dumpling, gyoza, croquette, and chili cutlet can be produced by adding and mixing in weight%. When the food material is added to and mixed with minced meat such as chicken, pork, and beef, the amount of meat used is reduced by that amount, so that it is particularly useful as a diet food material.

Furthermore, the food material obtained by the production method of the present invention can be used as it is as a pet food, and the food material obtained by the production method of the present invention is added to the pet food material in an appropriate amount. By using pet food, pet food with low calories can be obtained and obesity of pets can be prevented.

Claims (2)

Water is added to the konjac mannan powder to swell, and the konjac mannan powder is made into a slurry konjac mannan, to which water-insoluble protein-based food and a binder are added and kneaded, and then calcium hydroxide is added. Mix and stir, heat and solidify to form a food kneaded konjac shaped body, and slice, cut or shred the food kneaded konjac shaped body into an appropriate width and thickness, slice pieces, cut While the piece or fine piece is formed, the slice piece, cut piece or fine piece is impregnated with meat extract, seasoning and spice, and then heated to give a moisture content of 5 to 50% in a dry or semi-dry state A method for producing a food material, characterized in that Add water to the konjac mannan powder and swell it to make the konjac mannan powder into a slurry konjac mannan. Mix and stir, heat and solidify to form a food kneaded konjac shaped body, and slice, cut or shred the food kneaded konjac shaped body into an appropriate width and thickness, slice pieces, cut While forming a piece or a fine piece, the slice piece, cut piece or fine piece is impregnated with a meat extract and then heated to bring the moisture content to a dry or semi-dry state of 5 to 50%. A method for producing food materials.