JP3982600B2 - Granular food material manufacturing method - Google Patents
Granular food material manufacturing method Download PDFInfo
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- JP3982600B2 JP3982600B2 JP2000214118A JP2000214118A JP3982600B2 JP 3982600 B2 JP3982600 B2 JP 3982600B2 JP 2000214118 A JP2000214118 A JP 2000214118A JP 2000214118 A JP2000214118 A JP 2000214118A JP 3982600 B2 JP3982600 B2 JP 3982600B2
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- JP
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- Prior art keywords
- food material
- granular
- granular food
- glucomannan
- water
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Description
【0001】
【発明の属する技術分野】
この発明は粒状食品素材の製造方法に関する。
【0002】
【従来の技術及び発明が解決しようとする課題】
一般にグルコマンナンは、食用こんにゃくの主組織として知られており、現状では食用こんにゃく、食品の品質改良や増粘性を利用した添加物として使用されているが、その他の用途としては殆ど使用されてない。
【0003】
また、食用こんにゃくの場合、その殆どがアルカリの影響により特有の臭いがあり、調味液に浸漬しても特異な味になったり、味が殆ど染み込まないのが実情である。さらに着色も期待通りに行い難い等の欠点がある。
【0004】
その他こんにゃく食品自体は弾力性のある独特の食感があるが、比較的大きい塊の状態又は大きい塊のものを一定の大きさに細片化した場合にのみ弾力的な食感が活かされる等の制約があり、独特の食感を活用する形態が限られていた。
【0005】
【課題を解決するための手段】
上記のような課題を解決するための本発明の食品素材の製造方法は、第1に60%以上のグルコマンナンを含有する粉状又は粒状の食品材料を、加水によりゾル化及び膨潤化させた後凝固剤とエタノール及び次亜塩素酸ソーダを添加してゲル化処理し、常温水と熱水中とで繰り返し洗浄と加熱を行ってゲル化を固定した粒状体とすることにより、該粒状体の内部を軟質に表面側を弾力的な硬質層に形成し、弾力性、耐熱性、冷凍耐性及び水に対する不溶性とを備えた粒状食品素材を得ることを特徴としている。
【0006】
第2に、粒状体を乾燥させることを特徴としている。
【0007】
第3に、粒状体に調味液、着色材、着香材のいずれか又は全部を用いて味付け又は着色又は着香のうち一種類以上の処理を施すことを特徴としている。
【0008】
【発明の実施の形態】
本発明に用いるグルコマンナンは、グルコマンナン含量が60%以上のものを用いて行う。さらに例えば特公平6−97960号公報に示される公知の方法等によるエタノールなどを用いて精製度が向上した精製グルコマンナン「プルポール」(清水化学株式会社製)等を用いるのが望ましい。該グルコマンナンは通常の精製状態で概ね0.1〜1.0mm径位の粉状又は粒状をなしており、水中に浸して膨潤させることにより1.5〜2倍の体積になり、特に大きい径のものを得るには精製時の粒径を大きくすればよい。
グルコマンナンを水酸化カルシウムや水酸化ナトリウムなどの凝固剤を用いて一定の温度条件下で処理した後、抽出を繰り返し行うことにより、弾力的な魚卵様食感を有するものが得られる。
【0009】
なお、ここで用いる凝固剤としては、例えば水酸化カルシウム、水酸化ナトリウム、炭酸ナトリウム、リン酸三カリウム、リン酸三ナトリウム及び塩基性アミノ酸、卵殻カルシウム、蛎殻カルシウムなどを使用したり、弱アルカリ性のピロリン酸塩等を1種もしくは2種以上を含ませることにより、表皮層のみにより高い弾力的な硬さを付与するための相乗効果を高めることが可能となる。
【0010】
以下本発明の実施例を示す。
【0011】
【実施例1】
精製グルコマンナン50gに対して7〜8倍の常温水を加え、凝固剤として水酸化カルシウム0.5gに炭酸ナトリウムを1.5g加え、さらに80%エタノール20ml及び次亜塩素酸ソーダを5gをそれぞれ加えた後、常温において30分間放置した。その後、濾布に入れ流水中と熱水中とで繰り返し洗浄を行った。得られた魚卵様グルコマンナンは220gであり、白色状でpHも略中性であった。
【0012】
この例でエタノールと次亜塩素酸ソーダを添加したのは、特に次亜塩素酸ソーダにより表皮層の硬質化を促すとともに、殺菌効果や漂白効果を期待したもので、これらは後の洗浄により粒状体より放出除去される。流水中での洗浄は含有する凝固剤を水中に放出させるためである。また熱水による洗浄は、凝固剤の放出(除去)効果もあるが、主として凝固剤によるゲル化を固定させる作用をさせるためである。
【0013】
【実施例2】
グルコマンナン50gに対して前記同様に水を加え、凝固剤として水酸化カルシウム0.3gに卵殻カルシウムを1.5g加え、さらに80%エタノール15ml及び次亜塩素酸ソーダを5gをそれぞれ加えた後、常温において30分間放置した。その後、前記同様に濾布に入れ流水中と熱水中とで繰り返し洗浄を行った。得られた粒状食品素材は228gであり、白色状でpHも略中性であった。
【0014】
【実施例3】
実施例1,2により得られた粒状食品素材100gに対し、赤色色素及び香料を微量添加し、混合することで着色・着香された粒状食品素材が得られた。また、得られた本品を乾燥し、再度加水して魚卵様の粒状体に戻すことが可能であることも確認した。
さらに5〜10%の食塩水に浸漬することにより、保存効果の高い漬物状の粒状食品素材を得ることが可能である。この場合そのまま食用し又は塩抜きをして通常の素材と同様に使用することができる。
【0015】
上記各実施例によれば、製造されたグルコマンナンの粒状食品は、例えばタラコや数の子等のように噛み漬した際にはじけるような弾力的な魚卵様の食感があり、使用するグルコマンナン粒子の粗いものを用いればイクラ状の素材を得ることも可能である。
【0016】
また本素材はこんにゃく粉を用いて製造することも可能であるが、含有するトリメチルアミンによる臭いを長時間の流水浸漬その他によって除去することが望ましい。
【0017】
上記のように製造された食品素材は総菜の材料として、魚卵製品の低カロリー化、低タンパク化等のための混入、パン等への添加、その他食感改良のための各種食品への添加等、幅広い用途がある。
【0018】
【発明の効果】
以上のように構成される本発明によれば、弾力性のある粒状の魚卵様の低カロリー食品素材が得られ、さらに整腸作用等を備えた健康食品としても有用である。
またそれ自体を魚卵等の代用とし又は他の加工食品の増量材、食感改良材等として使用できる等健康食品としての広汎な用途が見込まれる利点がある。[0001]
BACKGROUND OF THE INVENTION
This invention relates to a method of manufacturing a granular food Material.
[0002]
[Prior art and problems to be solved by the invention]
Glucomannan is generally known as the main organization of edible konjac, and is currently used as an additive for edible konjac and food quality improvement and thickening, but is rarely used for other purposes. .
[0003]
In the case of edible konjac, most of them have a peculiar smell due to the influence of alkali, and the actual situation is that even when immersed in a seasoning liquid, it has a peculiar taste or hardly permeates the taste. Furthermore, there is a drawback that coloring is difficult to perform as expected.
[0004]
Other konjac foods themselves have a unique texture with elasticity, but the elastic texture is only used when a relatively large lump or large lump is broken into a certain size. Because of this limitation, the form of utilizing a unique texture was limited.
[0005]
[Means for Solving the Problems]
In the method for producing a food material of the present invention for solving the above-described problems, first, a powdery or granular food material containing 60% or more of glucomannan is solated and swollen by addition of water. After adding a coagulant, ethanol, and sodium hypochlorite, the mixture is gelled, and repeatedly washed and heated in normal temperature water and hot water to form a granulated body with fixed gelation. It is characterized in that a granular food material having elasticity, heat resistance, freezing resistance, and insolubility in water is obtained by forming the inside of the shell with a soft hard layer on the surface side .
[0006]
Second, the granular material is dried .
[0007]
3rdly, it is characterized by performing one or more types of processing among seasoning, coloring, or fragrance | flavor using any one or all of a seasoning liquid, a coloring material, and a flavoring material to a granular material .
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The glucomannan used in the present invention is one having a glucomannan content of 60% or more. Furthermore, for example, it is desirable to use purified glucomannan “Pulpol” (manufactured by Shimizu Chemical Co., Ltd.) whose degree of purification is improved by using ethanol or the like by a known method disclosed in Japanese Patent Publication No. 6-97960. The glucomannan is generally in the form of powder or granules having a diameter of about 0.1 to 1.0 mm in a normal purified state, and becomes 1.5 to 2 times the volume by being immersed in water and swollen, and is particularly large. What is necessary is just to enlarge the particle size at the time of refinement | purification to obtain the thing of a diameter.
By treating glucomannan with a coagulant such as calcium hydroxide or sodium hydroxide under a certain temperature condition and repeatedly performing extraction, a product having an elastic fish egg-like texture can be obtained.
[0009]
As the coagulant used here, for example, calcium hydroxide, sodium hydroxide, sodium carbonate, tripotassium phosphate, trisodium phosphate and basic amino acids, eggshell calcium, rice husk calcium, etc. are used, or weak alkaline By including one or more pyrophosphates or the like, it becomes possible to enhance a synergistic effect for imparting high elastic hardness only to the skin layer.
[0010]
Examples of the present invention will be described below.
[0011]
[Example 1 ]
Purification glucomannan 50g respect to the 7-8 times at room temperature water was added sodium carbonate to calcium hydroxide 0.5g was added 1.5g as a coagulant, further 80% ethanol 20ml and sodium hypochlorite to 5g respectively After the addition, it was left at room temperature for 30 minutes. This was followed by repeated washing with input les stream water and hot water and the filter cloth. The obtained fish egg-like glucomannan weighed 220 g, was white and had a substantially neutral pH.
[0012]
In this example, ethanol and sodium hypochlorite were added, especially because sodium hypochlorite promoted hardening of the skin layer and expected bactericidal and bleaching effects. It is released and removed from the body. Washing in running water is for releasing the contained coagulant into the water. The washing with hot water also has an effect of releasing (removing) the coagulant, but is mainly for fixing the gelation by the coagulant.
[0013]
[Example 2 ]
After adding water to 50 g of glucomannan as described above, adding 1.5 g of eggshell calcium to 0.3 g of calcium hydroxide as a coagulant, and further adding 15 g of 80% ethanol and 5 g of sodium hypochlorite, Left at room temperature for 30 minutes. Thereafter, it was put into a filter cloth in the same manner as described above, and washed repeatedly with running water and hot water. The obtained granular food material weighed 228 g, was white and had a substantially neutral pH.
[0014]
[Example 3 ]
To 100 g of the granular food material obtained in Examples 1 and 2 , a small amount of red pigment and fragrance were added and mixed to obtain a colored and flavored granular food material. It was also confirmed that the obtained product could be dried and re-hydrated to return to fish egg-like granules.
Furthermore, it is possible to obtain the pickled granular food material with a high preservation effect by immersing in 5-10% saline. In this case, it can be edible or salted as it is and used in the same manner as a normal material.
[0015]
According to each of the above embodiments, the produced granular food product of glucomannan has an elastic fish egg-like texture that can be repelled when bitten, for example, like a octopus or a number of puppies. If a coarse particle is used, it is possible to obtain an ikra-like material.
[0016]
Moreover, although this raw material can also be manufactured using a konjac powder, it is desirable to remove the odor by the contained trimethylamine by soaking in running water for a long time.
[0017]
The food materials produced as described above are used as ingredients for prepared dishes, mixed with low-calorie, low-protein protein in fish egg products, added to bread, and other foods to improve texture. Have a wide range of uses.
[0018]
【The invention's effect】
According to the present invention configured as described above, an elastic granular egg-like low-calorie food material can be obtained, and it is also useful as a health food having an intestinal regulating action and the like.
Further, there is an advantage that a wide range of uses as health foods can be expected, such as being able to substitute itself as a fish egg or the like, or as an extender or texture improver for other processed foods.
Claims (3)
Priority Applications (1)
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JP2000214118A JP3982600B2 (en) | 2000-07-14 | 2000-07-14 | Granular food material manufacturing method |
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JP2000214118A JP3982600B2 (en) | 2000-07-14 | 2000-07-14 | Granular food material manufacturing method |
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JP2002027924A JP2002027924A (en) | 2002-01-29 |
JP3982600B2 true JP3982600B2 (en) | 2007-09-26 |
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JP2000214118A Expired - Fee Related JP3982600B2 (en) | 2000-07-14 | 2000-07-14 | Granular food material manufacturing method |
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Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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JP4319673B2 (en) * | 2006-10-02 | 2009-08-26 | 清水化学株式会社 | Viscous polysaccharide-containing dietary fiber composition for foods and pharmaceuticals and method for producing the same |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS62259550A (en) * | 1985-10-23 | 1987-11-11 | Maronii Kk | Dried gel comprising starch and mannan of devil's tongue as main component |
JP2909181B2 (en) * | 1990-10-05 | 1999-06-23 | ユニコロイド株式会社 | Liquid food |
JPH08131097A (en) * | 1994-11-15 | 1996-05-28 | Otsuka Shokuhin Kk | Production of particle gel and beverage containing the same |
JPH0975017A (en) * | 1995-09-08 | 1997-03-25 | Takeda Chem Ind Ltd | Devil's-tongue jelly and its production |
JPH1169948A (en) * | 1997-07-04 | 1999-03-16 | Shimizu Kagaku Kk | Thermally irreversible neutral region gel using glucomannan and its production |
JP3798889B2 (en) * | 1997-07-24 | 2006-07-19 | 伊那食品工業株式会社 | Dry granules and processed foods |
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