JP2024041717A - Alkaline gelled konjac processed food and method for producing the same - Google Patents

Abstract

To provide a konjac processed food in the form of hamburger, sausage or the like that takes advantage of the characteristics of konjac with little dripping caused by heating.SOLUTION: Provided is a method for producing processed food containing alkaline gelled konjac as food material that comprises a binding step of forming a calcium alginate irreversible jelly during the course of cooking and processing. The processed food is one in which all or some of the main food material is replaced with alkaline gelled konjac. Calcium ions are bound to sodium alginate to form a calcium alginate irreversible jelly. A processed food that contains an alkaline gelled konjac in which some or all of the main food material is replaced with alkaline gelled konjac that is characterized by being bound by a calcium alginate irreversible jelly, as food material.SELECTED DRAWING: Figure 1

Description

The present invention relates to a processed food that uses alkali gelled konjac bound with an irreversible jelly of calcium alginate as a food ingredient, and a method for producing the same.

Many attempts have been made to provide the market with various forms of konjac health foods that take advantage of the properties of konjac.
For example, most processed meat products are high-energy and high-protein foods that make up the main nutritional portion of the food, and if you try to reduce or adjust their energy, you will need to find a food that has less energy or less energy than the food in question. It is necessary to add or increase the amount of materials that do not have energy, but if you are looking for significant effects, it is obvious to use materials that do not have energy, and these materials include konjac, mushrooms, algae, tea, etc. It will be done.

It is preferable to make konnyaku into chips or granules so that it can be mixed into processed foods such as hamburgers and sausages for the purpose of increasing the amount of dietary fiber and reducing calories, but konjac contains a large amount of water. It is easily spoiled at room temperature, requires a refrigerator to be stored, and when mixed with other food ingredients, it may be affected by the moisture contained in the chips or granules. Therefore, the raw material konnyaku is dehydrated to 80% to 10% by weight, konjac chips are crushed into pieces of 0.5 mm in length and 3 mm in width or less (Patent Document 1), and dried until the moisture content is 4 to 10%. A method of utilizing dried konnyaku in the form of granules or powder (Patent Document 2) with a particle size suitable for use as a food material or health food has been proposed.

In addition, all materials other than konjac have unique flavors, and their physical properties are significantly different from meat, so if they are used, the quality of the target product will differ. Konnyaku has a unique texture and odor, and although it is widely used, there are various problems as mentioned above in using it for energy reduction and adjustment of ordinary processed meat products, and improvements are strongly needed. ing.

Konjac is made from konjac potatoes or fine flour obtained by drying and crushing potatoes, and takes advantage of the property of the main component, glucomannan, which coagulates irreversibly with an alkali such as calcium hydroxide. The main solid component of konnyaku is the polysaccharide glucomannan, which is indigestible and consists of dietary fiber.The water content is over 90%, which is why it is low in calories and sugar, making it a typical konnyaku. It is a diet food. In particular, indigestibility in the intestines is commonly referred to as satiating food, leading to a decrease in food intake. In the body, it also has functions that help lower cholesterol and blood sugar levels, as well as reduce body fat. As one of them, a processed konjac food and drink for suppressing the rise in blood sugar level that contains a konjac material gelled with alkali as an active ingredient has been proposed (Patent Document 3). These benefits will not only expand the uses of konjac, whose consumption continues to decline, but also provide healthy food to more people, contributing to healthier eating habits.

Patent No. 2740241 Patent No. 3395966 Patent No. 6756697

Konnyaku not only has no energy, but also has the effect of increasing fiber because its main component is glucomannan, a hemicellulose, and even though it is possible to make its physical properties similar to meat through special processing, it is low in calories. Because it contains a large amount of water, which is the basis of food, it can usually only be stored and distributed in a wet environment using a storage solution. The first problem to be solved in the production of processed meat foods using konnyaku is that heating causes significant dripping. When konjac is mixed into processed foods such as hamburgers and sausages as a non-energy material for the purpose of increasing the amount of dietary fiber or reducing calories, it is necessary to process the physical properties to make them similar to meat, or to mix them. It is required that the konjac chips and granules are not affected by the moisture contained in them. The product should be used in a manner similar to meat in terms of physical properties, and be seasoned with a flavor unique to ingredients other than konjac, so that the quality is equivalent to that of the target product. It also reduces the unique texture and odor of konnyaku, and makes it similar to the target product, and not only makes it effective in reducing and adjusting the energy of ordinary processed meat products, but also reduces the amount of water that drips when heated. It must not have a large shape shrinkage or become hard and lose its texture after heating.

In order to solve these many problems and expand the market size of konjac, we will provide the market with konjac health foods in the form of processed foods such as hamburgers and sausages that take advantage of the characteristics of konnyaku. The purpose of the present invention is to expand the market and provide healthy konjac foods and methods for producing the same to more people.

The present inventor found that konjac not only has no energy, but also has the effect of increasing fibers because its main component is glucomannan, a hemicellulose, and that its physical properties can be made similar to meat by special processing. They found that this is the basis of the present invention. They discovered that by forming an irreversible jelly of calcium alginate and binding ingredients containing alkali-gelled konjac, konjac is not affected by the moisture contained in konjac. We succeeded in obtaining a processed food that uses alkaline gelled konjac as an ingredient, which is completely replaced with alkali gelled konjac, or a processed food that uses alkali gelled konjac that is partially substituted as an ingredient.

The gist of the present invention is a method for producing a processed food using the alkali gelled konjac described in (1) to (8) below as a food ingredient.
(1) A method for producing a processed food using alkali-gelled konnyaku as an ingredient, the method comprising a binding step of forming an irreversible jelly of calcium alginate during the cooking process.
(2) The production method according to (1) above, wherein the processed food containing alkali gelled konjac as an ingredient is one in which all or a part of the main ingredients are replaced with alkali gelled konjac.
(3) The production method according to (1) or (2) above, wherein the alkali gelled konjac is ground konjac or shaped konjac, and is dehydrated to adjust the water content.
(4) Alkaline gelled konjac contains 75 to 95% by weight of konjac, and in addition to konjac, it also contains seasonings, proteins, starches, thickeners, flavors, pigments, amino acids, barley, dietary fiber, oils and fats, and liquid sugar. The manufacturing method according to (1) or (2) above, which contains one or more selected types.
(5) The production method according to (1) or (2) above, wherein the alkali gelled konjac is dealkalized alkali gelled konjac.
(6) The production method according to (1) or (2) above, wherein an irreversible jelly of calcium alginate is produced by bonding calcium ions to the carboxyl group of alginic acid.
(7) The production method according to (6) above, which uses a calcium alginate preparation capable of forming an irreversible jelly of calcium alginate in the binding step.
(8) The manufacturing method according to (7) above, wherein the calcium alginate preparation contains sodium alginate and a calcium salt.

The present invention relates to a processed food containing the alkali-gelled konjac as an ingredient, as described in (9) and (10) below.
(9) A processed food having alkaline-gelled konjac as an ingredient, in which part or all of the main ingredient is replaced with alkaline-gelled konjac, and which is characterized in that the alkaline-gelled konjac is bound with an irreversible jelly of calcium alginate.
(10) A processed food that uses the alkaline-gelled konjac described in (9) above as an ingredient, which is a frozen food.

When konjac is mixed in as a material that does not have energy for the purpose of increasing dietary fiber content or reducing calories, concretely, the physical properties must be processed to resemble meat, and when mixed, konjac chips or granules will be mixed. Although it is required to be free from the influence of contained moisture, the present invention has made it possible to avoid the influence of moisture. In other words, the first problem that we are trying to solve in the production of processed meat foods using konjac, for example, is that it causes significant dripping when heated. We realized that it can be used in a similar way to meat, and that it has a flavor unique to ingredients other than konjac, so that it has the same quality as the target product. In other words, it reduces the unique texture and odor of konnyaku, and it not only makes it similar to the target product and exhibits the effect of reducing and adjusting the energy of ordinary processed meat products, but also reduces dripping caused by heating. Improvements have been made to ensure that the food does not suffer from severe atrophy, shrinkage of the shape, or become hard and lose texture after heating. In this way, in order to expand the market size of konjac, we can provide the market with konjac health foods in the form of processed foods such as hamburgers and sausages that take advantage of the characteristics of konjac, and expand the uses of konjac. It is now possible to provide healthy konjac foods and their production methods to more people.

Making hamburgers with mannan meat in Experimental Example 1 Making hamburgers with mannan meat Molded, baked, and cut with a knife in modes A (50% soybean meat + 50% mannan meat) and B (100% mannan meat) A photograph of the cross section is shown. Photographs are shown after molding in the embodiments (1) to (6) of Table 1, in which hamburgers are made by adding other materials to the mannan meat of Experimental Example 2. Photographs are shown after baking in the embodiments (1) to (6) of Table 1 in which hamburgers are made by adding other ingredients to the mannan meat of Experimental Example 2. The following are photographs of the mannan meat of Experimental Example 2 after freezing and thawing in the embodiments (1) to (6) in Table 1, in which other ingredients are added to make hamburger steaks. Photographs of the frozen and thawed products after baking in the embodiments (1) to (6) of Table 1, in which hamburgers are made by adding other ingredients to the mannan meat of Experimental Example 2, are shown. Photographs after molding, photographs after baking, photographs after freezing and thawing in the mode of making hamburgers with mannan meat dehydrated to 30%, mannan meat dehydrated to 50%, and mannan meat dehydrated to 70% in Experimental Example 3 Photo: A photo of the frozen and thawed product after baking. Photographs are shown after molding, baking, freezing and thawing in order to confirm whether the alkaline konnyaku of Experimental Example 4 can be bound with an alginic acid preparation. In order to confirm whether or not the alginic acid preparation of Experimental Example 5 could be used to bond konjac together, the following are photos of the bonded cross section, after heating for 10 minutes, after freezing and thawing, as well as photos of the state of heating in a pot. show. A photograph of a cross-section cut after molding and firing is shown to confirm whether sodium alginate alone can bind alkaline mannan meat instead of the alginic acid preparation of Experimental Example 6. Photographs of the four patterns of Experimental Example 7 after molding are shown. Photographs of the four patterns of Experimental Example 7 after firing are shown. Photographs of cuts and cross sections in the four patterns of Experimental Example 7 are shown. Photographs of four patterns of Experimental Example 7 after freezing and thawing are shown. Photographs of frozen and thawed products baked in four patterns of Experimental Example 7 are shown. Photographs of frozen and thawed products baked and cut in four patterns of Experimental Example 7 are shown. A photograph after molding is shown to confirm the concentration of alginic acid that binds the alkali mannan meat in Experimental Example 8. A photograph after molding and a cross-sectional photograph are shown to confirm the 2% concentration of alginic acid that binds the alkali mannan meat in Experimental Example 9. A photograph of the konnyaku of Experimental Example 10 after it was formed to see if it could be made to resemble meat fibers is shown, as well as a cross-sectional photograph. A photograph of the alginic acid preparation of Experimental Example 11 after molding in a method other than dispersing it in oil [(1) alcohol, (2) water] and a photograph of a cross section are shown. In Experimental Example 12, an experiment was conducted to see if it was possible to express meat fibers by bundling konnyaku with alginic acid. Photographs are shown of the product after shaping (A: Thread-like konnyaku is arranged in a straight line to resemble muscle fibers, B: Thread-like konnyaku is mixed randomly and bound together, C: Thread-like konnyaku is cut into short pieces (20-30 mm) and arranged randomly and bound together) and after slicing, drying, and baking in a frying pan.

[Processed food made from alkaline gelled konnyaku]
Processed food containing alkali-gelled konjac as an ingredient means a food containing alkali-gelled konjac. Therefore, in the present invention, a food containing alkali gelled konjac refers to a food made of alkali gelled konjac as a material to replace all of the constituent food ingredients of a processed food, more specifically, for example, a hamburger material. A hamburger steak made of alkali gelled konjac as a material to replace all of the ingredients, or a hamburger made of alkali gelled konjac as a material to replace a part of the constituent food ingredients of a processed food. It is a food product made of a mixture with constituent food materials, more specifically, a hamburger steak made of a mixture of hamburger material and alkali gelled konjac as a material to replace a part of the hamburger material, for example. In any of the above embodiments, for example, an irreversible jelly of calcium alginate is used to bind the hamburger steak.

[Alkali gelled konnyaku]
In the present invention, alkali gelled konjac can be used as a material to replace part or all of meat and protein blended in processed foods, preferably as a material with excellent meat texture. When used as a material to completely replace it, it can be used as a material for manufacturing other processed foods. When used as a material to replace a portion of meat, for example, it can be used to replace a portion of meat in processed foods such as hamburgers, sausages, meatballs, meatballs, gyoza, and shumai. Despite this, it has an excellent meat texture and can provide a texture that is on par with other foods that do not replace meat in terms of plumpness, juiciness, and smoothness. It is. When used as a material to partially substitute, for example, a paste product containing minced fish meat is also used. Furthermore, even when heat is applied during food processing, it has an excellent effect of suppressing dripping and improving yield, and can bring out the original flavor and taste of meat.

Alkali-gelled konjac begins by making regular konnyaku. Add 2,500 g of konnyaku powder little by little to 100 liters of water or lukewarm water at around 40-50°C while stirring. If you keep stirring for 15 to 30 minutes, the whole mixture will become sticky and become a paste-like konjac paste. If this is left for 1 to 2 hours, the mannan will completely swell and become a homogeneous paste. Add an alkali (calcium hydroxide, etc.) to this, stir quickly, put into a mold, and boil for about 60 minutes. After that, if you leave it for 40 to 50 minutes, it will harden considerably, so cut it into the desired shape. In other words, konjac mannan is gelled with alkali and formed into plate-, thread-, or spherical shapes, which are then ground or cut, dehydrated, and adjusted to the desired moisture content and particle size range of existing foods. The resulting products are manufactured as processed food materials, and processed foods are also manufactured using these materials. An irreversible jelly of calcium alginate can also be produced by the action of alkali ions (Ca ions) used for gelation.
Alkaline gelled konjac is made from konjac that has been adjusted for moisture content, particle size, shape, etc., as well as seasonings, proteins, starches, sugars, thickeners, flavors, pigments, amino acids, barley, dietary fiber, oils and fats, liquid sugar, etc. Contains one or more additives selected from other health food materials. In this case, it is preferable to contain 75 to 95% by weight of konnyaku in order to obtain a processed food that is low in calories and useful as a health food. Powdered seasonings include one or more seasoning ingredients. Seasoning ingredients include, for example, fermented seasonings (soy sauce, miso, vinegar, sake, etc.), protein decomposition products (amino acids), yeast extract, salt, sweeteners (glucose, sucrose, etc.), spices (pepper, chili pepper, etc.) , fats and oils (vegetable oils, animal oils), extracts (derived from livestock products, agricultural products, or marine products), etc. In addition, a small amount of liquid flavor or oil may be added as long as the solid state of the powder seasoning can be maintained.

For coloring, for example, natural pigments from within konnyaku that do not dissolve in water or seasonings include yellow (carotene), red (paprika, tomato), black (squid ink), blue (gardenia), and/or green (marigold, gardenia). Knead the konjac and color the konjac in various ways.

Alkali-gelled konjac may also be dealkalized gelled konjac. Dealalization can be performed by adding an organic acid such as acetic acid or citric acid and performing heat treatment. As the acidic component (dealkalizer) for the dealkalization treatment, not only an organic acid but also an inorganic acid and/or a seasoning containing an acidic component can be used. Any seasoning can be used as the seasoning liquid, and in that case, the dealkalizing agent is a seasoning containing an organic acid, an inorganic acid, and/or an acidic component. For example, a salad type seasoning containing acetic acid, sodium glutamate, sorbitol, and calcium lactate is exemplified.
When dealing with alkalization, there is a shortage of alkali ions (Ca ions) to produce an irreversible jelly of calcium alginate. Therefore, it is preferable that the dealkalization gelled konjac composition contains calcium ions (eg, calcium lactate) derived from the acidulant used in the dealkalization step.

[Grinded konnyaku or molded konnyaku]
Further, it is preferable that the alkali gelled konjac is ground konjac or shaped konjac, and that the water content is adjusted by dehydration before or after dealkalization. The grinding and adjustment of water content contribute to excellent grain texture.

[Dealkalization]
The simplest method for the dealkalization treatment (neutralization treatment) is to immerse the gelled product in water and heat it, but contact with an aqueous solution of an organic acid may also be used. Examples of organic acids used include acetic acid, citric acid, lactic acid, malic acid, and gluconic acid. Examples of inorganic acids include acids used as food additives such as phosphates. Moreover, a seasoning liquid containing an acidic component can be used for the dealkalization treatment.

[Preparation of water content]
The konjac is dehydrated and the moisture content is adjusted. The moisture content is adjusted depending on the food product. It is possible to bind konjac with a moisture content of more than 30%. We crushed regular konjac, lightly wiped off the surface moisture with a paper towel, etc., and bound it together. We confirmed that there was little dripping when we froze and thawed it.
Usually, granular konjac is dried after dehydrating it in a centrifuge for about 3 minutes. Drying is performed with air (hot air) at 65°C or less until the desired moisture content is reached. Hot air drying must be performed up to a temperature of 65°C. The dryer may be a fluidized bed dryer with a normal configuration, or may be one that uses microwaves for heating if necessary.

[Binding agent = binder]
A binder is a material added to food to increase its water retention, maintain its shape, and improve its texture. The salt, beaten egg, and breadcrumbs typically used in hamburger steaks are called binders.
As food additives, phosphates such as sodium pyrophosphate, sodium polyphosphate, and sodium metaphosphate, as well as sodium caseinate, are used as binders. They have the effect of retaining water, sequestering metal ions, dispersing water-insoluble or poorly soluble substances into a stable suspension, and preventing the crystallization of poorly soluble substances, thereby maintaining the unique elasticity known as "ashi". They are mainly added to fish paste products, cheese, cod roe, sausages, and molded meat, but phosphates are also used in the manufacture of various foods such as soft drinks, miso, sauces, ice cream, and sake to prevent discoloration, precipitation, and drying, harmonize flavors, and improve texture. Sodium caseinate can be an allergen for milk allergies, and phosphates have problems such as inhibiting calcium absorption in the body. In addition, the use of phosphates in block meat is prohibited under the Food Sanitation Act due to the risk of contamination with various bacteria.

Generally speaking, the binder used for soba noodles is wheat flour (strong or medium-strength flour), and the flour used for the binder is called ``wariko''. Other ingredients used include yams, lotus roots, eggs, and seaweed, depending on the region. The binder of soba has the role of giving it stickiness, making the process of rolling the noodles easier, and making the noodles harder to cut and stretch. Soba without any binders is called 10wari soba or raw flour soba. The binder used for hamburgers, which is made in Japanese homes, generally uses salt, beaten eggs, and breadcrumbs. Mainly, salt strengthens the bond between meat tissues, eggs add richness and flavor, and bread crumbs serve to retain meat juices.

Konnyaku has a high moisture content, and its components are glucomannan fiber and water. Due to this physical property, it is not easy to bind "konnyaku" to "konnyaku" or "konnyaku" to "other substances". Therefore, focusing on the calcium hydroxide in konnyaku, which has the property of coagulating using calcium hydroxide, the inventors came up with the idea of binding sodium alginate with Ca ions to form calcium alginate salt, which itself binds "konnyaku" to "konnyaku" or "konnyaku" to "other substances". Calcium alginate salt is irreversible, so it has physical properties that are resistant to heating and do not drip easily even when frozen. In the present invention, an irreversible jelly of calcium alginate is used as a bond between "konnyaku" and "konnyaku" and between "konnyaku" and "other substances".

[Calcium alginate]
Alginic acid is an acidic substance extracted from seaweed, and is a heteropolymer consisting of D-mannuronic acid and L-guluronic acid. Uronic acid, the constituent sugar of alginic acid, has one carboxyl group in each unit that is highly ion-exchangeable, and when combined with various cations, it forms salts with unique properties. Calcium alginate is a salt in which calcium ions are bound to the carboxyl group of alginic acid. It is a viscous substance that is insoluble in water and organic solvents, and is often in this form when alginic acid is used. When soluble sodium alginate is placed in a calcium solution, it loses its solubility and becomes a calcium salt. When calcium chloride is added to a solution of the sodium salt of alginic acid, a gel-like precipitate is obtained. Used as a food additive, such as a thickener and dietary fiber. Calcium ions are divalent cations, so they bond across two carboxyl groups (ionic cross-linking). As a result, calcium alginate is a salt that is insoluble in water, unlike other alginates. In fact, when sodium alginate is used as a gelling agent, calcium alginate is the component of the gel made by adding calcium salts. Foods that utilize the gelling ability of alginic acid indirectly utilize calcium alginate. Therefore, calcium alginate preparations capable of forming an irreversible jelly of calcium alginate include potassium alginate, calcium alginate, ammonium alginate, zinc alginate, and/or alginate esters, as well as calcium alginate preparations containing sodium alginate and calcium salts. Calcium alginate preparations containing , and optionally calcium salts can be used.

[Irreversible jelly of calcium alginate]
In the present invention, a dispersion of sodium alginate in edible oil is blended to form an irreversible jelly of calcium alginate and used as a binder. A dispersion of sodium alginate dispersed in edible oil is blended with a calcium ion-containing composition of konnyaku, konnyaku, and/or other food materials, and reacted with calcium ions to produce an irreversible jelly of calcium alginate. It is characterized by
Mannan meat (alkali-gelled konnyaku granules) was konjac that was colored meat-like, ground, dealkalized, and then dehydrated to a moisture content of about 30%. It is thought that the binding reacted with the Ca lactic acid used during dealkalization. Since Ca ions are present even in an alkaline state before dealkalization, they bind, but in order to sufficiently produce an irreversible jelly of calcium alginate, it is preferable to add Ca lactate or the like.

Adjust the amount of water depending on the desired food. It is also possible to bind materials with a water content of more than about 30%. We ground up regular konjac, bound it with something like a paper towel to wipe off the moisture on the surface, then froze and thawed it to confirm that there was little dripping.
The dealkalized alkali gelled konjac granule composition is, for example, mixed with other ingredients (eg, soy protein, ground meat). Dealalized materials lack Ca because they are mixed with other materials, so they can be bound in the same way by adding lactic acid Ca or the like. Add sodium alginate (3% of the total amount) to mannan meat (alkaline) + mannan meat (alkaline), mannan meat (alkaline) + granular soy protein (rehydrated), and heat the kneaded mixture in a frying pan.The former becomes chicken meatballs. The physical properties are as follows. The latter had hamburger-like physical properties and both bonded together, but the latter had stronger bonding strength.

The sodium alginate solution used was ``3 g of alginic acid preparation dispersed in 10 g of edible rapeseed oil'' (amount for 100 g of mannan meat).
Mix before shaping and then shape into hamburgers. That is, it was added and kneaded before molding and molded into a hamburger. Pressure may be applied to increase the forming strength. Furthermore, when konnyaku is shaped like strings, for example, it becomes muscle fiber-like.
Regardless of whether you use konnyaku, there is less frozen drip. Since 30% syneresis was used in the konjac, it is estimated that syneresis did not occur. When mixed with soy protein, it is assumed that the soybeans absorbed the drippings.

In the case of 100% konnyaku, it can be vacuum packaged and heat sterilized and distributed at room temperature, but since it contains various ingredients, it is preferable to distribute it frozen.
The container used for filling and packaging is preferably a bag-shaped container made of synthetic resin film commonly used for food packaging, but is not particularly limited as long as it is safe.

The present invention will be specifically described based on examples. The present invention is not limited to these.
<Materials used in experimental examples>
Alginic acid preparation: (sodium alginate 63%, calcium sulfate 28%, sodium pyrophosphate 9%) [Kelp acid 429S (Kimica Co., Ltd.)]
Salad oil: [Smooth Canoya oil (J-Oil Mills Co., Ltd.)]
Mannan meat: (colored konjac is ground, dealkalized by adding an acidulant, etc., and dehydrated under pressure) [Hisky Foods Co., Ltd.]
Soybean meat: (commercial use dried soybean meat) [K mince (Marukome Co., Ltd.)]
Gluten: [Vital Gluten O-Glue (Ogawa Seifun Co., Ltd.)]
Rice flour: [Rice flour for Western confectionery (Yamasei Co., Ltd.)]
Sodium alginate: [Kimica Algin I-3 (Kimica Co., Ltd.)]
Regular Shiraito Konnyaku: Commercially available white konjac (Hisky Foods Industry Co., Ltd.)
Tomato pigment, squid ink pigment: (Taisho Technos Co., Ltd.)
Konnyaku powder: (commercially available)
<Tools used in experimental examples>
Mill mixer: [Mill mixer MR-280 (Yamazen Co., Ltd.)]
Dryer: Electric dryer DSK-20-3 (Shizuoka Seiki Co., Ltd.)

Experimental example 1
[the purpose]
Make hamburgers with mannan meat. A new binding agent, alginic acid formulation, is used.
A: A combination of soybean meat and mannan meat
B: 100% mannan meat [Method]
A: Mix 50 g of granular soybean meat (boiled and softened) and 50 g of mannan meat, add 3 g of alginic acid preparation dispersed in 10 g of salad oil, knead, and form into a hamburger. Bake in a frying pan.
B: Add 3 g of alginic acid preparation dispersed in 10 g of salad oil to 100 g of mannan meat, knead, and form into a hamburger. Bake in a frying pan.

[Results and discussion]
The figure below shows photographs of the shaped, baked, and knife-cut cross-sections of A (50% soybean meat + 50% mannan meat) and B (100% mannan meat) methods of making hamburgers using mannan meat in this experimental example. Shown in 1.
A has a chewy texture and is the most tightly bound so far. The texture is like a chewy hamburger. There is a soybean smell.
B is softer than A, and will fall apart a little when cut with a knife. However, there is no soy smell, and the texture is similar to that of chicken meatballs. Also, it becomes a little firmer when it is cooled than freshly baked.
It was found that konjac can be bound by using alginic acid.
In the next example experiment, we will add other ingredients to the mannan meat.

Experimental example 2
[the purpose]
Make hamburgers with mannan meat. Since we found that mannan meat can be bound with an alginic acid preparation, we will check the changes in physical properties etc. by combining it with other materials (gluten, rice flour). Check freezing resistance.
A: 100% mannan meat mixed with gluten or rice flour
B: A combination of soybean meat and mannan meat mixed with gluten or rice flour [Method]
A: Mix 100% mannan meat with 3% alginic acid preparation dispersed in 10% salad oil and mold. At that time, make one that contains 10% gluten or rice flour.
B: Mix 50% mannan meat + 50% soybean meat with 3% alginic acid preparation dispersed in 10% salad oil and mold. At that time, make one that contains 10% gluten or rice flour.
Bake in a frying pan. Freeze some, thaw, and check for drips and texture.

[Results and discussion]
Table 1 shows the composition of the hamburger material made by adding other ingredients to mannan meat, and a remarks column summarizing the results and considerations. Making hamburgers by adding other ingredients to the mannan meat of this experimental example. Photographs after molding, photographs after baking, photographs after freezing and thawing, and photographs after freezing and thawing in embodiments (1) to (6) of Table 1. Photographs of the product after firing are shown in FIGS. 2A to 2D.
As in Experimental Example 1, adding soybean meat improves the physical properties and results in a hamburger steak with a chewy texture. If you don't use soy meat, it won't have a soy smell and will have a chewy hamburger texture. This feature gives it an interesting texture that cannot be found in ready-made products. Like chicken meatballs.
There is no change in texture due to freezing and thawing. If you insert a knife into it after baking, it will fall apart a little easily.
There is almost no syneresis due to freezing and thawing, only the surface gets wet. It is considerably less compared to konnyaku.
The gluten was not mixed evenly, but the texture was similar to that of fatty meat or strings, but it stretches like rubber.
Adding rice flour makes it moist.

Experimental example 3
[the purpose]
Make hamburgers with mannan meat.
Now that we have found that mannan meat can be bound with an alginic acid preparation, we will confirm whether binding can be achieved even if the dehydration rate of mannan meat is changed. Check whether it is possible to bind materials with a high moisture content.
[Method]
In the dehydration process of mannan meat, meat is dehydrated to 30%, 50%, and 70% of its weight.
100 g of mannan meat is mixed with 3 g of alginic acid preparation dispersed in 10 g of salad oil and molded. Bake in a frying pan. Freeze and thaw some of the food and check for drips and texture.

[Results and discussion]
Photos after forming, photos after baking, and photos after freezing and thawing in the mode of making hamburgers using mannan meat dehydrated to 30%, mannan meat dehydrated to 50%, and mannan meat dehydrated to 70% in this experimental example. Figure 3 shows a photograph of the frozen and thawed product after firing.
The more water that remains after dehydration, the softer the physical properties will be. However, they were able to be put together without falling apart.
The one that had been dehydrated to 30% of its original weight was the strongest. Texture like chicken meatballs.
When dehydrated to 50% of its weight, it has a fluffy texture, similar to a minced meat cutlet.
The one that has been dehydrated to 70% has the highest water content and has a texture similar to that of a croquette potato.
There is almost no syneresis after freezing or thawing, which is just enough to wet the surface regardless of the dehydration rate. It is very small compared to regular konnyaku.
It was found that konnyaku could be bound even if the dehydration rate was changed. It is expected that the binding may have occurred due to a reaction with the calcium lactate used during dealkalization, so in the next experimental example, we will confirm whether binding occurs in an alkaline state rather than dealkalization (containing calcium lactate).

Experimental Example 4
[the purpose]
We will check whether alkaline konjac can be bound.
[Method]
Regular white konnyaku thread is ground in a mill mixer and dehydrated until it becomes 30% of its weight.
100 g of ground and dehydrated konjac is mixed with 10 g of salad oil in which the alginic acid preparation 3b is dispersed, and the mixture is molded.
Fry in a frying pan.
Some of the product is frozen and thawed to check for water release and texture.

[Results and discussion]
Figure 4 shows photographs of the alkaline konnyaku of this experimental example after molding, baking, freezing and thawing to confirm whether it can be bound by an alginic acid preparation.
When the alginic acid solution was mixed and molded, it felt a little loose, but it solidified after 10 minutes.
It became a very strong bond.
In addition, the frozen and thawed products had no syneresis and their texture was restored.
Not only with dealkalization (containing calcium lactate), but also with alkaline konjac, it was able to bind. Moreover, it is much stronger than dealkalization.
The reason why alkalization is stronger than dealkalization is thought to be because a stronger alginic acid gel is formed due to the properties of calcium hydroxide in konnyaku.
In the next experimental example, we will check whether it is possible to bond plate-shaped konnyaku together with their surfaces, rather than bonding together ground konjac.

Experimental example 5
[the purpose]
We will confirm whether it is possible to bond konnyaku together using an alginic acid preparation.
[Method]
A: Sprinkle the powdered alginic acid preparation on the cross section and let it stick.
B: Apply 3g of alginic acid preparation dispersed in 10g of salad oil to the cross section and stick it.
Leave each for about 30 minutes and check to see if they have bonded.
Boil for 10 minutes and check the heat resistance of the binding.
Check the freeze resistance of the binding by freezing and thawing.

[Results and discussion]
To confirm whether or not the alginic acid formulation of this experiment can bond konnyaku together, the cross-section of the bound konjac, the photograph after heating for 10 minutes, after freezing and thawing, and the photograph of the state of heating in a pot are shown below. show.
I was able to attach them using both methods A and B. Both methods A and B were able to bond the adhesive. The binding force is very strong.
It's difficult to sprinkle the powder evenly, so I'll mainly try method B.
Even after boiling in boiling water for 10 minutes, the binding power remained strong.
Even after freezing and thawing, the binding power remained strong. (A large amount of water was released from the konjac part, but no syneresis was observed from the alginic acid preparation part.)
No syneresis was observed in the alginic acid preparation area. )
It was discovered that konjac can be pasted together using an alginic acid preparation.
Since alkaline konnyaku has much stronger binding than dealkalized konnyaku, it is thought that calcium hydroxide, which is a characteristic of konjac, strengthens binding. However, since the alginic acid used in this experimental example is a gelatinized preparation, in the next experimental example, sodium alginate alone, which is not a preparation, will be tested.

Experimental Example 6
[the purpose]
We will confirm whether binding can be achieved using sodium alginate alone, rather than using an alginic acid preparation.
[Method]
Regular white konnyaku is ground in a mill mixer and dehydrated until it is 30% of its weight. (Alkaline mannan meat)
100 g of ground and dehydrated konjac is mixed with 3 g of sodium alginate dispersed in 10 g of salad oil and molded.
Fry in a frying pan.
Some of the product is frozen and thawed to check for water release and texture.

[Results and discussion]
FIG. 6 shows a photograph of a cross-section cut after molding and baking to confirm whether alkali mannan meat can be bound with sodium alginate alone rather than with the alginic acid preparation of this experimental example.
It came together immediately after mixing, and I was able to mold it without any trouble.
Unlike when I was using the formulation, the dough is a little loose and crumbles when I press it.
When I baked it and ate it, it was sticky. It doesn't seem to gel.
Next time, we will compare four patterns: (1) mannan meat + alginic acid preparation, (2) mannan meat + sodium alginate, (3) alkaline mannan meat + alginic acid preparation, and (4) alkaline mannan meat + sodium alginate.

Experimental Example 7
[the purpose]
Compare combinations of two types of mannan meat and two types of alginic acid.
[Method]
Four types of samples will be prototyped: (1) mannan meat + alginic acid preparation, (2) mannan meat + sodium alginate, (3) alkaline mannan meat + alginic acid preparation, and (4) alkaline mannan meat + sodium alginate.
Some of the product is frozen and thawed to check for water release and texture.

[Results and discussion]
Table 2 shows the sample compositions of the four patterns of this experimental example. Photographs after molding in four patterns of this experimental example: (1) mannan meat + alginate preparation, (2) mannan meat + sodium alginate, (3) alkaline mannan meat + alginate preparation, and (4) alkaline mannan meat + sodium alginate. Figure 7A is a photograph after firing, Figure 7B is a photograph of the cut and cross section, Figure 7D is a photograph of the frozen and thawed product, Figure 7E is a photograph of the frozen and thawed product, and Figure 7E is a photograph of the frozen and thawed product.・Figure 7F shows a photograph of the thawed, baked and cut product.
(3) Only the combination of alkaline mannan meat + alginic acid preparation was firmly gelled.
From the difference between (1) and (3), it was found that the calcium hydroxide in konjac itself also influences the binding of konjac.
From the difference between (3) and (4), it was found that the ingredients contained in the formulation are also necessary.
There was almost no syneresis during freezing and thawing in any combination.

Experimental example 8
[the purpose]
Check the concentration of alginic acid that binds the alkaline mannan meat.
[Method]
Disperse the alginic acid preparation in 10 g of salad oil and mix into 100 g of alkaline mannan meat. Shape and leave overnight to check.

[Results and discussion]
Table 3 shows the compositions of formulation examples (1) to (3) in which the concentration of alginic acid was changed in this experimental example. FIG. 8 shows a photograph after molding to confirm the concentration of alginic acid that binds the alkali mannan meat in this experimental example.
After molding, (1) was brittle and did not harden firmly. (2) and (3) were firm and there was not much difference, but (2) was slightly firmer.
In the next experimental example, there is a difference between (1), (2), and (3) of this experiment, so we will try 2% in between.

Experimental example 9
[the purpose]
Check the concentration of alginic acid that binds the alkaline mannan meat.
In the previous experiment, 1% did not bind and 3% bound firmly, so I will try 2% in between.
Alkaline Mannan Meat: Regular Shiraito Konnyaku is ground with a mill mixer and dehydrated to 30% weight.
[Method]
Disperse 2 g of alginic acid preparation in 10 g of salad oil and mix into 100 g of alkaline mannan meat. Shape and leave overnight to check.

[Results and discussion]
FIG. 9 shows a photograph after molding and a cross-sectional photograph to confirm the 2% concentration of alginic acid that binds the alkali mannan meat in this experimental example.
It was tightly bound.
From the next experimental example, experiments will be carried out based on this 2g.

Experimental example 10
[the purpose]
I'm going to try tying konjac together to see if I can express the fibers of the meat.
[Method]
Drain the liquid from commercially available ultra-fine konnyaku noodles (manufactured by Hi-Sky) and dehydrate them under pressure until the weight becomes 50%.
Disperse 2 g of alginic acid preparation in 10 g of salad oil and mix into 100 g of the above. Shape and leave overnight to check.

[Results and discussion]
The konnyaku of this experimental example was bundled and a photograph of the molded product and a cross section were taken to see if it would be possible to express the fibers of meat.
FIG. 10 shows a photograph after molding and a photograph of a cross section.
It was tightly bound.
The texture is similar to that of crab kamaboko or scallops.

Experimental example 11
[the purpose]
Up until now, alginic acid preparations have been dispersed in oil, but we will check to see if there are other methods.
[Method]
(1) Mix 100 g of alkaline mannan meat with 2 g of alginic acid preparation dispersed in 10 g of alcohol.
(2) Mix 100 g of alkaline mannan meat with 2 g of alginic acid preparation dissolved in 50 g of water. Shape each and leave overnight to check.
Alkaline Mannan Meat: Regular Shiraito Konnyaku is ground with a mill mixer and dehydrated to 30% weight.

[Results and discussion]
FIG. 11 shows a photograph of a molded product and a cross-sectional photograph of the molded product using a method other than dispersing the alginic acid preparation in oil [(1) alcohol, (2) water] in this experimental example.
(1) The alginic acid preparation dispersed neatly in alcohol and was easy to work with. The molded product was tightly bound. It was a little brittle compared to the one using oil. There was no change even when heated with boiling water, and there was almost no syneresis even after freezing and thawing.
(2) Alginic acid preparations were difficult to dissolve in water. I used a mill mixer to dissolve it, but it required five times the amount of water compared to alcohol or oil, and the viscosity of the aqueous solution was quite high, making it difficult to handle. The molded product was tightly bound. Although it was tightly bound, it was brittle and fell apart as soon as I bit into it. I also felt that it was an interesting physical property. There was no change even when heated with boiling water, but there was some syneresis when frozen and thawed.

Experimental example 12
[the purpose]
I will try binding konjac with alginic acid to see if I can express the fibers of the meat.
[Method]
(1) Add 1% ordinary salt to konnyaku threads colored with natural pigments and leave for 1 hour.
To make filamentous konjac colored with natural pigments, dissolve 0.8 g of water tomato pigment and 0.5 g of squid ink pigment, add 30 g of konnyaku powder, slowly mix and stir to form a paste, leave it for 2 hours, and then add 1 g to the konjac paste. 100 ml of .5% calcium hydroxide solution was added, kneaded to a uniform consistency, formed into a thread while gelling, and solidified by heating.
(2) Dehydrate by applying pressure until the weight becomes 50%.
(3) Mix ``12 g of alginic acid preparation dispersed in 60 g of salad oil'' into 600 g of dehydrated filamentous konjac.
(4) Shape and store refrigerated overnight. [For molding, A: Arrange the filamentous konnyaku in a straight line to resemble muscle fibers and bind them. B: Randomly mix the filamentous konnyaku and bind them together. C: Cut the filamentous konjac into short pieces (20-30 mm) and arrange them randomly to bind them. ]
(5) Put the konnyaku sliced into 20mm pieces into a dryer and dry at 70°C for 1 hour.
(6) Bake in a frying pan, check physical properties and taste.

[Results and discussion]
A, B, and C were all firmly bound with the alginic acid preparation.
Due to the drying effect, the texture of the konjac became firm and fibrous.
Regarding the texture, A was the closest to steak meat (lump meat), and B and C had physical properties similar to processed meat (ham). It was confirmed that the physical properties of the konjac noodles change depending on the orientation of the konnyaku noodles during molding.

In order to expand the market size of konjac, it will be possible to provide the market with konjac health foods in the form of processed foods such as hamburgers and sausages that take advantage of the properties of konjac. This will expand the uses of konjac, the consumption of which has been declining, and provide healthy foods to more people, thereby contributing to healthy eating habits.

Claims (10)

A method for producing a processed food using alkali-gelled konnyaku as an ingredient, the method comprising a binding step of forming an irreversible jelly of calcium alginate during the cooking process. The manufacturing method according to claim 1, wherein the processed food containing alkali gelled konjac as an ingredient is one in which all or a part of the main ingredients are replaced with alkali gelled konjac. The manufacturing method according to claim 1 or 2, wherein the alkali gelled konjac is ground konjac or shaped konjac, and has been dehydrated to adjust its water content. The alkaline gelled konnyaku contains 75 to 95% by weight of konjac, and in addition to konjac, it contains seasonings, proteins, starches, thickeners, flavors, pigments, amino acids, barley, dietary fiber, oils and fats, and liquid sugar selected from 1 The manufacturing method according to claim 1 or 2, comprising at least one species. The production method according to claim 1 or 2, wherein the alkali gelled konjac is dealkalized alkali gelled konjac. The method according to claim 1 or 2, in which calcium ions are bound to the carboxyl groups of alginic acid to produce an irreversible calcium alginate jelly. 7. The manufacturing method according to claim 6, wherein a calcium alginate preparation capable of forming an irreversible jelly of calcium alginate is used in the binding step. 8. The manufacturing method according to claim 7, wherein the calcium alginate formulation comprises sodium alginate and a calcium salt. Alkali-gelled konjac is a processed food that uses alkaline-gelled konjac as an ingredient, replacing some or all of the main ingredients with alkali-gelled konjac, and is characterized by being bound with an irreversible jelly of calcium alginate. A processed food that uses konnyaku as an ingredient. A processed food containing the alkali gelled konjac according to claim 9, which is a frozen food.