JPH11215958A - Konjak (paste made from starch of devil's-tongue) food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a Konjak food having improved absorption of calcium present in the Konjak from digestive organs after digestion, and further having high evaluation as a healthy food by kneading the Konjak with a calcium absorption improver. SOLUTION: This Konjak food contains a prescribed amount of a casein phosphopeptide as an absorption improver of the calcium in the Konjak in an arbitrary shape or granular shape obtained by coagulating a devil's-tongue paste by kneading the paste with an alkaline water such as a high pH ion water obtained by treating lime or sea water. The kneading is carried out by using upper and lower two-stage stirring and mixing cylinders 1 and 2 having a pair of stirring shafts 12 and 22 having many stirring fragments 13 and 23 around the periphery of the shaft part so as to radially protrude at a constant interval in the longitudinal direction, regulated so that the stirring fragments of the each shaft may be positioned so as to alternatively bite each other, and arranged so as to be freely rotated in cylinders 11 and 21 formed into double one in parallel arranged so as to mutually overlapping at a part of each inner wall thereof. The stirring and mixing of the Konjak material and the casein phosphopeptide, and the stirring and mixing of the alkaline water therewith are carried out by either of the upper and lower stirring and mixing cylinders 1 and 2.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a konjac food which contains a material for promoting absorption of calcium in konjac formed by kneading with alkaline water and a method for producing the same.

[0002]

Konjac food is composed of glucomannan, the main component of which is glucomannan, excluding water, and konjac containing calcium by kneading with lime (calcium hydroxide) is known as an indigestible, non-caloric food. But that glucomannan is a type of dietary fiber,
Because of the high calcium content of foods, they are being reviewed as health foods. However, minerals such as calcium have poor absorption in the digestive tract, and most of them are excreted without being absorbed in the intestinal tract or the like.

[0003] On the other hand, calcium is a nutrient indispensable for the regulation of physiological functions and the formation of bones and the like in the human body.
They are added to beverages, fishery or processed meat products, noodles, and the like for supplementation.

[0004] In the case of konjac food, calcium is added by alkaline water such as lime used for coagulation, so if the absorption rate in the digestive organs increases after eating, it should be eaten as a dish. Can compensate for the deficiency of calcium, and when coagulation adds bone powder calcium (basic calcium triphosphate) etc., konjac foods with low nutritional value can be used as a health food with the effect of cleaning the intestinal tract with dietary fiber. Can be increased.

However, when the konjac material is coagulated using lime water, the unique odor of lime is taken into the konjac material as it is by stirring and kneading.
The odor remains as konjac odor even after coagulation.
This odor has its own problems during distribution or storage. In addition, when eating as a health food in a granular state, deodorization is performed by the process of granulation, but when eating in a jelly state, make it as odorless as possible to give aroma of fruits etc. There is a need.

The present invention has been conceived in view of the above circumstances, and its purpose is to improve the rate of absorption of calcium in konjac in the digestive organ after eating by kneading konjac with a calcium absorption promoting material. It is an object of the present invention to provide a konjac food which is highly evaluated as a food, a konjac food having almost no peculiar smell of konjac, and a production method thereof.

[0007]

The konjac food of the present invention according to the present invention is konjac of any form obtained by using lime as alkaline water for coagulation and coagulating by kneading with the alkaline water. As a calcium absorption promoting material. Further, the present invention uses, as an alkaline water for coagulation, high-pH ionized water in which a precipitate containing sodium, potassium, calcium, etc., obtained by subjecting seawater to acidic and alkaline treatments, is dissolved, and the alkaline water is used. Is konjac in any form coagulated by kneading, and contains a required amount of casein phosphopeptide as a material for promoting absorption of calcium in the konjac.

The above-mentioned high-pH ionic water using seawater as a raw material can be obtained by treating a method described in Japanese Patent Publication No. 4-48519 (hereinafter referred to as Japanese Patent Publication No. 4-48519). After that, a strong alkaline agent was added to make the pH high, and the solution obtained by removing the first precipitate formed at that time was concentrated and cooled, and the second precipitate formed during cooling and the second precipitate formed thereon were cooled. Ionized water for food and drink production in which a solid obtained by removing water from the solution after removing the precipitate is dissolved in water can be appropriately diluted and used.

[0009] Alkaline water as a coagulant is strongly alkaline with a pH of about 13. The components contained in one liter are, according to analysis, 37 g of sodium, 1.1 g of potassium, 32 mg of calcium, 6.2 mg of silica, etc. It contains trace amounts of magnesium and iron.

[0010] In the above-mentioned components, the amount of calcium is smaller than that contained in lime water, which can be supplemented by adding bone powder calcium (basic calcium triphosphate) or shell powder during coagulation, This makes it possible to ingest calcium, which is lacking in daily life, from konjac food, and enhance the value of konjac food having low nutritional value as a health food in combination with the cleaning effect of intestinal tract by dietary fiber.

In the konjac food containing the required amount of casein phosphopeptide, calcium is easily absorbed in the intestinal tract. Therefore, calcium which has been excreted due to poor absorption has been combined with dietary fiber produced by glucomannan as a nutrient. It can be effectively used for humans, and konjac as a health food is further evaluated by increasing the amount of calcium by adding bone meal calcium and the like, and konjac odor is reduced by using ionic water for food and drink production.

Further, according to the manufacturing method of the present invention, a large number of agitating pieces are radially projected around the shaft portion in a cylinder formed by overlapping a part of the inner peripheral wall with each other to form a parallel two-piece structure, and are fixed in the longitudinal direction. A pair of upper and lower agitating / mixing cylinders provided with a pair of agitating shafts provided at every interval and rotatably provided so that agitating pieces are alternately engaged with each other are used, and the agitating / mixing cylinder is provided by one of the upper and lower agitating / mixing cylinders. That is, stirring and mixing of the material and casein phosphopeptide or stirring and mixing of alkaline water for coagulation is performed.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 shows an apparatus used in the production of konjac food according to the present invention. Then, at the other end of the upper stirring and mixing cylinder 1,
A hopper 4 made of konjac material is attached, and a gear pump 5 is attached to the other end of the lower stirring / mixing cylinder 2 via a connecting cylinder 6.

The stirring and mixing cylinders 1 and 2 have the same structure, and a pair of stirring shafts 12, 12 and 12, respectively, are provided inside cylinders 11 and 21 in which a part of the inner peripheral wall is overlapped with each other and formed in parallel. 22, 22 are provided rotatably. The stirring shafts 12, 22 have stirring pieces 13, 13, 23, 23 projecting radially outward in four directions around the shaft portion in the longitudinal direction at regular intervals so that the stirring pieces are alternately engaged with each other. Are rotatably provided in the cylinders 11 and 21.

Further, chain gears 14 and 24 are provided on the shaft portions of the stirring shafts 12, 12, 22 and 22 protruding from the cylinders 11 and 12 to the outside. The rotational force transmitted to any one of the stirring shafts is transmitted to the other stirring shaft so that each pair of the stirring shafts rotates vertically and simultaneously.

Reference numeral 9 denotes an injection port which is provided upward in the middle of the cylinder 11 of the upper stirring and mixing cylinder 1 so that additives such as flavoring liquid and calcium can be injected from the injection port 9 if necessary. It is. Reference numeral 10 denotes an inlet for alkaline water for coagulation, which is provided upward in the cylinder 21 below the communicating end of the lower stirring and mixing cylinder 2. As the alkaline water for coagulation, ionic water or the like for food and drink production obtained by treating lime water or sea water which is usually used is used.

In order to produce konjac food for cooking by coagulating konjac material with lime water using such an apparatus, first, casein phosphopeptide (trade name, Meiji CPP-I, Meiji) is used as a calcium absorption promoting material. 100 gr of 47 liters of water or hot water (4 °
-75 ° C). 1.25 kg of konjac fine powder is added to the aqueous solution and stirred to prepare a konjac material in which the konjac fine powder is dissolved in a paste (gel) form.

Next, the konjac material is stored in the hopper 4 and supplied to the upper-stage stirring / mixing cylinder 1 in which the stirring shafts 12 and 12 are rotating at a predetermined number of revolutions.
To drive the konjac material into the rotating stirring shaft 1
While being agitated by the agitating pieces 13, 13, it is moved to the lower agitating mixing cylinder 2 by the suction force of the pump. By this stirring, the casein phosphopeptide is evenly mixed.

When the konjac material into which casein phosphopeptide is stirred and kneaded is sucked and transferred from the upper stirring and mixing cylinder 1 to the lower stirring and mixing cylinder 2, lime water corresponding to 6% of the total amount is injected from the inlet 10. (Lime 21g
(r / 1000 cc) is gradually added, and the mixture is suction-transferred to the pump 5 while being stirred and mixed with lime water by the rotating stirring pieces 23 and 23 of the rotating stirring shafts 22 and 22. At the final stage, although not shown in the drawing, the konjac food is poured from the pump 5 into a mold via a hose connected to the pump discharge port 5a and solidified by curing to form a block-shaped konjac food.

When the konjac material is formed into food such as Shirataki or italian konjac, a forming tool provided with a dish or a mesh at the end of the hose may be attached, poured from the forming tool into a water tank, and cured.

When a health food is to be made by containing a large amount of calcium, bone powder calcium may be injected as an aqueous solution from the injection port 9 into the upper stirring and mixing cylinder 1, and at the same time, an additive for seasoning is added to the aqueous solution. It is also possible to mix and inject. The addition amount of this bone meal calcium may be about 0.5 to 1.0 gr per liter of water,
As a result, the amount of calcium in konjac is usually 1.5
４4.0-fold, and a large amount of calcium is easily absorbed by the absorption promoting effect of casein phosphopeptide.

In order to process the konjac material into granules, the konjac material after stirring and kneading is solidified into a thin plate, the konjac is crushed and crushed, and then water is squeezed out.

Next, the pulverized material is drained, impurities are removed with hot water, and further washed in a water bath at room temperature to remove a unique odor generated by the addition of lime. Then, the crushed material after washing is dehydrated by a centrifugal dehydrator. 50 to 60% of the water content is dehydrated by this dehydration, finely cut by a cutter into granules, and then frozen in a freezer to freeze the water in the tissue. Finally, when the frozen granules are dried by a hot air drier, the granules are reduced to fine granules having a low moisture content that can be eaten as they are or mixed with other food materials.

In the case where konjac food is produced by using the above-mentioned alkaline water based on the ionic water for food and drink production,
100 gr of casein phosphopeptide is dissolved in 47 liters of water or hot water (4 ° to 75 ° C.), 0.43 to 2.2 kg of konjac fine powder is added to the aqueous solution, and the mixture is stirred. Make the konjac material dissolved in the shape.

The konjac material containing casein phosphopeptide is stored in the hopper 4 and is stirred by the upper stirring and mixing cylinder 1, and when the konjac material is sucked and transferred from the upper stirring and mixing cylinder 1 to the lower stirring and mixing cylinder 2, About 3 to 4 liters of the above-mentioned alkali water diluted appropriately (35% solution pH 10.8) is gradually injected from the inlet 10 into 1 kg / 30 to 40 liters of konjac fine powder, and the lower stage is stirred and mixed. While being further stirred and mixed by the cylinder 2, it is suction-transferred to the pump 5 and poured into a mold or the like from the pump discharge port 5 a.

The kneading of the seasoning additive and the bone meal calcium is the same as in the case of the lime water, and the amount of the bone meal calcium added is 60 to 1 kg of konjac fine powder.
The amount of calcium in konjac is about 2 to 6 times that of normal konjac, so that it can be used as a health food by containing a large amount of calcium.

In such konjac foods, a large amount of calcium is easily absorbed by the absorption promoting effect of casein phosphopeptide, and ionic water for food and drink production obtained by treating seawater is used as alkaline water for coagulation. Because it was used, it had almost no konjac odor.

[Brief description of the drawings]

FIG. 1 is a partial longitudinal side view of an apparatus used for carrying out a method for producing konjac food according to the present invention.

FIG. 2 is a sectional view taken along line AA of FIG.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Upper stirring mixing cylinder 2 Lower stirring mixing cylinder 4 Hopper 5 Pump 9 Injection port of additive 10 Injection port of alkaline water for coagulation 11,21 Cylinder 12,22 Stirring shaft 13,23 Stir piece

Claims (4)

[Claims] Claims 1. A konjac of any form which is obtained by using lime as alkaline water for coagulation and coagulated by kneading with the alkaline water, wherein a required amount of casein phosphopeptide is used as a material for promoting absorption of calcium in the konjac. Konjac food characterized by including. 2. A high-pH ionized water in which a precipitate containing sodium, potassium, calcium, etc., obtained by subjecting seawater to acidic and alkaline treatments, is dissolved as alkaline water for coagulation. A konjac food product in any form, which is coagulated by kneading, comprising a required amount of casein phosphopeptide as a material for promoting absorption of calcium in the konjac. 3. A granular konjac formed by crushing and drying the konjac coagulated by kneading with the alkaline water and containing a required amount of casein phosphopeptide as a material for promoting absorption of calcium in the granular konjac. 3. The konjac food according to claim 1 or 2, characterized in that: 4. A pair of cylinders in which a part of an inner peripheral wall is overlapped with each other and formed in parallel in parallel, and a plurality of stirring pieces are radially projected around a shaft portion and provided at regular intervals in a longitudinal direction. The upper and lower two-stage stirring / mixing cylinders are provided so that the agitating shafts are rotatably provided so that the stirring pieces are alternately engaged with each other. A method for producing konjac food, characterized by stirring and mixing with alkaline water or stirring and mixing with alkaline water for coagulation.