JP2012244937A - Method for producing food raw material consisting mainly of konjak mannan - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing food raw material having elastic and chewy texture and also good for health by using konjak mannan as main raw material.SOLUTION: The method for producing food raw material includes: adding water to konjak mannan powder to be swollen so as to make the konjak mannan powder slurry konjak mannan; admixing water-insoluble protein-based food with binding material to be kneaded followed by mixing calcium hydroxide with the kneaded mixture; stirring the resultant mixture; heating the mixture to be coagulated into a konjak-like formed body; slicing, cutting or finely cutting the konjak-like formed body with an appropriate width and thickness to make sliced pieces, cut pieces or finely cut pieces; and thereafter heating the sliced pieces, the cut pieces or the finely cut pieces so as to make them dried or half-dried ones having a water content of 5-50%.

Description

The present invention relates to a method for producing a food material that can be obtained with konjac mannan as a main raw material and can provide an elastic and chewy texture and is also healthy.

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 type of dietary fiber, and this konjac mannan is a dietary fiber that cannot be broken down by human digestive enzymes, which enters the intestine without being digested, absorbs moisture, swells, It has the effect of softening the stool during movement and improving the bowel movement. In addition, konjac mannan is low in calories, so it is also suitable for diet foods, and also has the effect of reducing blood sugar levels and lowering cholesterol levels, thus helping to improve diabetes and hypertension. .

The present invention intends to provide a method for producing a food material that is low in calories and has a healthy texture, with the konjac mannan having excellent efficacy as the main raw material, and having a texture that is crunchy. . Conventionally, a method for producing a meat substitute food using konjac, which has elasticity and crunch and has a texture like meat, is disclosed in Patent Documents 1 and 2 below.

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, which makes it more elastic and crunchy like meat. There was also a problem that the taste and texture of meat could not be obtained.

The present invention has been made to solve the above problems, konjac mannan as a main raw material, low calorie having a texture like elasticity and crunchy meat, is a food material good for health, It is also possible to add a seasoning and a spice to the food material, cook it and eat it, and add any of beef extract, chicken extract, pork extract to the food material with the seasoning and spice added. By, beef mash, chicken mash, pork hamburger, hamburger food, etc., so-called stuffed food that does not use meat at all can be made, and further, the food material to which the meat extract is added, hamburger, meat dumpling, It is possible to reduce the amount of meat used by adding an appropriate amount to raw materials containing meat such as Gyoza, croquettes, and chili cutlet. Method for producing a food material is intended to provide.

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. Calcium hydroxide is mixed and stirred and heated to solidify to form a konjac-shaped molded body, and the konjac-shaped molded body is sliced, cut or chopped to an appropriate width and thickness to obtain sliced pieces and cut pieces. Or after forming into a fine piece, the above-mentioned problem was solved by adopting a means of heating the slice piece, cut piece or fine piece to bring the moisture content to a dry or semi-dry state of 5 to 50%. .

The food material obtained by the production method of the present invention is made from konjac mannan as a main ingredient, and by adding a water-insoluble protein-based food and a binder to this, the water-insoluble protein-based food in the konjac mannan dietary fiber is added. A food ingredient having a protein component adhering, entangled by being taken in between the fibers, and further firmly binding them by the action of a binder, having an appropriate elasticity and crunchy resemblance to meat, The ingredients can be manufactured very easily by food manufacturers, and housewives who have purchased the manufactured food ingredients can add seasonings to the food ingredients and cook their favorite dishes very easily. Has an effect.

The food material obtained by the production method of the present invention contains a large amount of minerals such as sodium, magnesium, potassium, zinc and copper in addition to calcium and iron, which are nutritionally important, but contains almost no lipid. It is excellent as a so-called health food because it contains not only konjac mannan as a main raw material but also a protein-based food that is an extremely important nutrient for the human body.

In addition, dishes prepared by seasoning the food material as appropriate are low in calories, are suitable for diet foods, and are useful as so-called health foods.

Furthermore, to the food material obtained by the production method of the present invention, beef extract, chicken extract, pork extract is added as appropriate, and seasoning and spices are further added, and beef-drinking food such as steak and grilled meat, It is also possible to make so-called mushroom foods such as sauteed and fried chicken-like foods, pork-like foods such as tonkatsu, or hamburger-like foods.

Furthermore, after adding seasonings and spices to the food material obtained by the production method of the present invention, and appropriately adding one of beef extract, chicken extract, pork extract and seasoning, beef, pork, chicken It is possible to produce hamburger, meat dumplings, gyoza, croquettes, and chili cutlets by adding an appropriate amount to minced meat etc. .

Furthermore, the food material obtained by the production method of the present invention can be used as a pet food, and an appropriate amount of the food material obtained by the production method of the present invention is added to and mixed with the pet food material. By using a food, a low-calorie pet food can be obtained, and pet obesity 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 to 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, After forming slice pieces, cut pieces or fine pieces, the water-insoluble protein-based food is dried or semi-dried by heating to a moisture content of 5-50% in a dry or semi-dry state. It adheres to the fibers of the konjac mannan, and is taken in between the fibers and entangled with each other. Furthermore, these binders firmly bond with each other to maintain elasticity. And, to achieve a method of manufacturing a food material having a texture such as meat that is resilient and crunchy. Hereafter, the manufacturing method of this invention is demonstrated in detail about process order.

In the first step of the present invention, a protein-based water-insoluble food and a binder are added and mixed into a slurry konjac mannan obtained by mixing konjac mannan powder with water, and the mixture is stirred and kneaded. In this process, after making a slurry konjac mannan, calcium hydroxide is mixed and heated to solidify it to make a kneaded konjac 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 give the food material produced using the production method of the present invention a resilient and crunchy texture, 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., and foods with a high water content, such as okara and tofu 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 slurry-like konjac mannan mixed with the food to enter the second step of forming a konjac-like 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 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 to obtain sliced pieces, cut pieces, or fine pieces. Enter the third step. The width and thickness of the slice piece, cut piece, or fine piece need not be particularly limited, but a slice piece having a width of about 3 cm and a thickness of about 0.5 cm, a cut piece having a thickness of about 0.5 cm and about 1 cm ² , or It is preferable to form a fine piece having a thickness of 0.5 cm and a length of about 0.5 cm.

Finally, the sliced piece, the cut piece, or the fine piece obtained in the third step is put into a dryer, and dried by heating and dried or semi-dried to produce a food material of the present invention. .

The degree of semi-drying varies depending on the use time of the food material obtained by the production method of the present invention. That is, it is recommended that the food material be prepared in a semi-dried state with a moisture content of about 20 to 50% immediately after the fourth step or within a month, etc. The 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. When the sliced piece, cut piece, or fine piece having a water content of about 20% is used, the size of the slice piece, cut piece, or fine piece is about one-third of the size before drying. And when using the sliced piece, cut piece, or fine piece after long-term storage for more than 1 month, it is returned to water and is in a somewhat flexible state, that is, semi-dried with the water content of about 20-50% Use with the same amount of water as the condition.

The food material produced by slicing, cutting, or chopping into the appropriate width and thickness by the method of the present invention can be used by appropriately seasoning the user according to the purpose of use.

That is, for example, in the case of a food material obtained in a semi-dried state with a water content of about 20 to 50% by the method of the present invention, an appropriate amount of sliced pieces, cut pieces, or fine pieces are converted into beef extract, chicken extract or pork. A meat extract such as an extract and spices such as pepper and garlic, and a container such as a pan containing seasonings such as salt and soy sauce are heated by immersion, and the meat extract and spices and seasonings are sliced into the slice pieces, Season by impregnating cut pieces or fine pieces. In the case of a food material having a water content of about 5 to 10%, it is recommended that the meat extract, spices and seasonings are impregnated after returning to water in advance.

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.

The sliced pieces, cut pieces, or fine pieces impregnated with the meat extract, spices and seasonings can be taken out from a container such as a pan and cooked as it is, beef mash, chicken mash, pork mash, hamburger mash food. The so-called so-called non-meat food can be made, and the food material with the meat extract added to the raw materials containing meat such as hamburger, meat dumplings, gyoza, croquettes and munch cutlets. The amount of meat itself can be reduced by adding an appropriate amount.

In addition, the food material obtained by the production method of the present invention is impregnated with meat extract, spices and seasonings, and minced meat such as chicken, pork, beef and the like is 20% to 80% by weight, preferably 30% by weight to 70% by weight, particularly preferably 40% by weight to 60% by weight, can be added and mixed to produce hamburger, meat dumplings, goyoza, croquettes, and minced cutlets. 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 (1)

Add water to the konjac mannan powder and swell it to make the konjac mannan powder into a slurry konjac mannan. Mix and stir and heat to solidify to form a konjac-shaped molded body, and slice, cut or shred the konjac-shaped molded body to an appropriate width and thickness into slice pieces, cut pieces or fine pieces After the formation, the sliced piece, cut piece, or fine piece is heated to a dry or semi-dried state with a moisture content of 5 to 50%. Method.