Konjac milk containing cutting fine particles of konjac

Abstract

To provide Konjac serving as a new type of connection in the broad sense in the food processing field and serving as an injection solution.SOLUTION: Weak alkaline or acidic Konjac milk having, as raw materials, strong alkaline gelation Konjac that is an ordinary Konjac or weak alkaline Konjac in which the strong alkaline gelation Konjac is soaked in water, being cut into fine particles, and having properties closer to a paste, the Konjac milk containing cutting fine particles having substantially the same texture and moisture content as the raw materials. The Konjac milk is a connection for processing food in the broad sense that connects materials and makes it easier to put together. Also, the Konjac milk is an injection solution.SELECTED DRAWING: Figure 2

Description

Technical Field

[0001] The present invention relates to konjac milk (mannan milk) having a property close to that of a paste of konjac, which is an ordinary konjac cut into minute particles, or a strongly alkali-gelled konjac, or a konjac made into a weak alkali by exposing the strongly alkali-gelled konjac to water, or its usage modes (sealing agent for processed foods, injection solution).

Background Art

[0002] Foods commonly called konjac are strongly alkaline gel-like substances made from glucomannan and other raw materials and consisting of 96 - 97% water. Because of its large amount of water, it is regarded as one of the foods with extremely low calories.

[0003] Glucomannan is also a natural dietary fiber contained in konjac tubers (tuberous roots) belonging to the genus Amorphophallus of the Araceae family. Glucomannan is a kind of polysaccharide in which glucose and mannose are polymerized at a ratio of 2:3 to 1:2 and is also called konjac mannan. It is said that in the human digestive tract, it is hardly digested and is partially converted into fatty acids by intestinal microorganisms, contributing to the regulation of the intestinal environment. Also, this typical dietary fiber is said to have the effects of lowering blood glucose levels and blood cholesterol and enhancing immune activity. Thus, water-soluble dietary fibers such as glucomannan are low in calories, highly viscous, and can delay the passage time in the digestive tract, so they are said to have physiological effects such as reducing food intake, suppressing weight gain, and reducing body fat. Therefore, conventionally, various health foods added with glucomannan have been provided.

[0004] In order to equalize the annual demand for konjac, it is necessary to be applicable to various foods. However, since its shape is mainly block-shaped, plate-shaped, spherical, string-shaped, etc., and the allowable range of shape change is narrow, it is not easy to widely utilize the properties of konjac in a wide range of various foods.

[0005] Moreover, konjac contains a large amount of moisture and is prone to spoilage at room temperature, requiring refrigeration for storage. Also, when mixed with other food materials, even if in chip or granular form, it is affected by the moisture content. Various measures have been proposed to avoid the effects of such a large amount of water. Usually, when incorporating konjac into processed foods for the purpose of increasing dietary fiber content or reducing calories, it is preferable to make it into chips or granules. However, konjac contains a large amount of moisture, and when mixed with other food materials, chips and granules are affected by the moisture they contain, such as causing dripping.

[0006] Furthermore, since konjac requires strong alkalinity for coagulation, alkali and an alkaline odor remain, and such unique physical properties of konjac limit the scope of use, and it is also said to be an obstacle to wide-ranging and / or large-scale utilization.

[0007] To avoid the effects of water, it is common to devise a method to make it into dry granules or chips. For example, alkaline water such as lime water is kneaded into gel-like konjac, and the kneaded konjac is extruded into linear bodies with a thickness of 2 to 4 mm and 60 to 15 pieces, cured, then finely crushed by a crusher to form crushed pieces. After heating and re-coagulating the crushed pieces to form independent granular konjac, it is washed and dehydrated, and then dried by hot air in the temperature range of 40 to 65 °C until the moisture content reaches 4 to 10% to produce granular or powdered dry konjac (Patent Document 1). There is also a konjac food (Patent Document 2) that is crushed to a length of 0.5 mm and a width of 3 mm and dried to 10 to 60% of the original moisture content. To remove the moisture inside the tissue of crushed konjac, a fibrous konjac formed into granules with a length of 6 mm or less is proposed, which is manufactured by combining cooling at -10 °C or lower and drying at 200 °C or higher (Patent Document 3).

[0008] Since drying is time-consuming and costly, finely divided particles have been proposed as a form of using konjac without a drying process (Patent Documents 4 and 5). The manufacturing process has a sieving process added, and this process is also a process to remove the moisture that has come out of the tissue, and it is complex. Patent Document 4 discloses a beverage containing a raw material used in beverages and fine cut particles of a heat-irreversible coagulum mainly composed of glucomannan. The fine cut particles are cut with a blade to a particle size such that 90% by weight or more of them pass through a 160 Tyler mesh sieve, and the beverage is substantially neutral to acidic. The neutralization of the alkali is carried out by blending acidic microcapsules in which an organic acid is coated with an outer skin having a melting point higher than the coagulation temperature of glucomannan, and raising the temperature above the melting point of the outer skin after glucomannan has coagulated to discharge the organic acid inside the microcapsules. It cannot be said that the manufacturing process is simple. Patent Document 5 discloses a fluid food in which a heat-irreversible coagulum mainly composed of glucomannan is cut with a blade to obtain fine cut particles, the fine cut particles themselves are neutralized, and other fluid food materials are added to the fine cut particles. It cannot be said that the manufacturing process is as simple as that of Patent Document 4 either.

[0009] There is a proposal to add a step of de-alkalizing the particles by washing with water after fine cutting (Patent Document 6), and the moisture that has come out of the tissue due to cutting is removed in this step. Not all of the moisture in the gel-like substance is utilized. It is a fine particle konjac cut into minute particles having a structure substantially equivalent to the three-dimensional network fiber structure of konjac gel and retaining substantially all of the moisture as occluded water. The manufacturing method includes a step of roughly cutting the raw konjac to an average particle size of 1 to 10 mm, a step of washing the roughly cut konjac with water, a step of dehydrating the washed konjac, and a step of finely cutting the dehydrated konjac with a high-speed cutter so that the weight ratio of particles having a particle size of 30 to 500 μm is 40 to 60% and the weight ratio of particles having a particle size of 5 μm or less is 40 to 60%.

[0010] Moreover, it is technically difficult to cut konjac more finely, and it requires a lot of effort to obtain fine and well-dispersed konjac microparticles. After enzyme treatment, an invention has been proposed in which konjac grains are cut and micronized using a rotary hood cutter or a homogenizer to obtain konjac microparticles in which the microparticles are not secondarily aggregated (Patent Document 7). It is a new multi-purpose food ingredient that can be mixed with raw materials such as beverages, jellies, soups, purees, hamburgers, noodles, bread, etc., to provide umami without degrading the flavor and texture of the food ingredients, and allows for the ingestion of a large amount of konjac with low calories and excellent cellulose function.

[0011] In addition, konjac microparticle water with properties almost close to water has been proposed (Patent Document 8). The basicity of the paste-like konjac after alkali treatment is reduced to a predetermined pH value to suppress the solidification reaction of konjac, and the paste-like konjac is enzyme-treated to obtain aqueous konjac.

Prior Art Documents

Patent Documents

[0012]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

Patent Document 7

Patent Document 8

Summary of the Invention

Problems to be Solved by the Invention

[0013] The present invention focuses on konjac containing a large amount of moisture, and has a first object of (1) using the moisture contained in the cut fine particles for the water retention capacity of processed foods, or (2) using the property similar to a paste of the product obtained after cutting. More specifically, (1) it is an object to introduce konjac in a form in which moisture remains in the fine particles into processed foods and use it as a binder for processed foods to maintain the water retention capacity of processed foods, or (2) by replacing at least a part of the fat injection with a paste obtained after cutting, it is an object to obtain processed meat having not only the effect of reducing calories but also the effect of being tenderized. For this purpose, a second object is to produce fine particles by a simple and cost-reducing manufacturing process.

Means for Solving the Problems

[0014] The present inventors focused on konjac containing a large amount of moisture, and found that it can be used as a binder for processed foods from the property similar to a paste of konjac milk, or can be injected. Also, depending on the form in which the moisture contained in the cut fine particles remains in the cut fine particles, not only the effect of introducing water into processed foods or the effect of reducing calories in processed meat but also the effect of being tenderized was found. In order to develop the utilization technology, research has been accumulated to adopt a simple and cost-reducing manufacturing process for producing fine particles as described in the following 1) to 6). 1) Starting from strongly alkali-gelled konjac, which is ordinary konjac, 2) Minimize the effort required for dealkalization, 3) Cut into fine particles with a blade instead of grinding, 4) Leave moisture in the fine particles, 5) Do not use additional processes such as enzyme treatment, 6) Do not provide additional processes such as a sieving process. As a result, the present invention has been achieved.

[0015] The gist of the present invention is a konjac processed food described in the following (1) to (9). (1) Konjac milk characterized by using strong alkali gelled konjac, which is ordinary konjac, or konjac made into weak alkali by exposing strong alkali gelled konjac to water, as a raw material, cutting it into fine particles to obtain a konjac milk with a paste-like property similar to that of a paste, and containing cut fine particles having substantially the same tissue and water content as the raw material. (2) The konjac milk according to (1) above, which is a weak alkali to acidic konjac milk. (3) The konjac milk according to (1) or (2) above, which is used for connecting processed foods by joining materials together to make them easier to combine into one. (4) The konjac milk according to (3) above, wherein the cut fine particles are used as food ingredients to soften the texture of processed foods in a form that remains within the water particles. (5) The konjac milk according to (3) above, wherein the cut fine particles are used as food ingredients to impart water retention capacity to processed foods in a form that remains within the water particles. (6) The konjac milk according to (3) above, wherein the cut fine particles are used as food ingredients to impart the property of returning to the original state without dripping when frozen in processed foods in a form that remains within the water particles. (7) The konjac milk according to (3) above, wherein the processed food is a processed food using cereal flour. (8) The konjac milk according to (3) above, wherein the processed food is cream croquette, custard cream, crepe batter, fresh cream, mayonnaise, or mochi. (9) The konjac milk according to (1) or (2) above, which is used as an injection liquid.

Advantages of the Invention

[0016] According to the present invention, it is possible to provide konjac milk characterized by using strong alkali gelled konjac, which is ordinary konjac, or konjac made into weak alkali by exposing strong alkali gelled konjac to water, as a raw material, cutting it into fine particles to obtain a konjac milk with a paste-like property similar to that of a paste, and containing cut fine particles having substantially the same tissue and water content as the raw material, which is used for connecting processed foods by joining materials together to make them easier to combine into one or as an injection liquid. In addition, the konjac milk, which is a binder for processed foods of the present invention or an injection solution, is produced by using strongly alkali-gelled konjac, which is ordinary konjac, as a starting material, performing dealkalization in a simple manner without expending as much labor and cost as possible, without using additional processes such as enzyme treatment, without providing additional processes such as a sieving process, cutting it into fine particles with a blade instead of grinding it, and leaving moisture in the fine particles, by a simple and cost-effective method.

[0017] It is possible to provide konjac processed foods using konjac milk (mannan milk), which is a binder for processed foods of the present invention or an injection solution, such as processed foods using cereal flour materials, processed meat injected with an injection solution, and the like. The konjac milk (mannan milk), which is a binder for processed foods of the present invention, can be used as a raw material for foods that can be eaten continuously throughout the year regardless of the season, and can further bring out the functional effects of konjac. In addition, the konjac milk (mannan milk), which is an injection solution of the present invention, can obtain processed meat that not only has the effect of reducing calories but also has a tenderized effect by replacing at least a part of the fat injection with mannan milk, and can further bring out the functional effects of konjac. There is no unique smell or texture of konjac, and it can be used as a material for all processed foods or a raw material for health foods. It is also easy to handle as a material or raw material, and it is possible to provide a new konjac milk (mannan milk) that can maintain the flavor and texture of existing processed foods or give a new texture, and processed foods using the same.

[0018] The konjac milk (mannan milk), which is a binder for processed foods of the present invention, can be heat-sterilized in a sealed state in a packaging container together with an acidic liquid material if necessary, and can be stored frozen, refrigerated, or at room temperature. Moreover, by using liquid konjac (mannan milk), which is a milky pulverized product colored in various colors, colorful and playful healthy foods using a binder for processed foods can be produced. Furthermore, foods using micro-cut konjac as a raw material can develop new products with low calories and a healthy feel. For example, it can be expanded into new markets such as cream croquettes, custard cream, crepe batter, fresh cream, mayonnaise, or mochi, which has the advantage for konjac companies of enabling annual and stable operations. Also, injection processing, in the context of meat processing methods, usually means "fat injection processing method," but in the present invention, it is a processing method of injecting mannan milk into meat. Among meat processing methods, there is tenderizing, which is a processing method of cutting meat muscles and fibers with a fine needle-like blade, etc., and is characterized by a very soft texture due to cutting hard meat tendons, etc. Processed meat obtained by injecting mannan milk not only has the effect of reducing calories but also has the effect of being tenderized by replacing at least a part of the fat injection with mannan milk.

Brief Description of the Drawings

[0019]

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Embodiments for Carrying Out the Invention

[0020] 〈Raw Materials〉 The starting material is ordinary konjac gelified with strong alkali. Strong alkali gelified konjac is a kind of polysaccharide in which glucose and mannose polymerize at a ratio of 2:3 to 1:2. Konjac is a strongly alkaline gel-like substance mainly composed of glucomannan and other raw materials, with 96 - 97% being water. When the polymer chains of the polysaccharide are cross-linked to form a three-dimensional network structure, a large amount of water is contained in the network structure to form a swelling body, and it becomes insoluble in water. It is a substance in which the solid of the polysaccharide polymer absorbs water and swells into a non-fluid form (gel).

[0021] Ordinary konjac is made by coagulating konjac tubers or konjac refined powder with alkalis such as calcium hydroxide and kansui as raw materials, and its pH is 10 - 12. The coagulated product is usually shaped konjac, with shapes such as angular, filamentous, round, granular, and plate-shaped. They can be uncolored or colored. Uncolored ones are roughly classified into white konjac that does not use seaweed powder and black konjac colored with seaweed powder. Colored konjac is made by kneading an oil-soluble natural pigment that is difficult to elute into the seasoning liquid. For example, it is konjac colored in various ways by kneading natural pigments such as yellow (carotene), red (paprika), black (squid ink), blue (gardenia), and / or green (marigold, gardenia) that do not elute from the konjac into water and the seasoning liquid.

[0022] An example of a specific preparation method of heat-irreversible konjac gel (konjac) will be described. Soak 36 g of konjac powder in 500 cc of water for 30 minutes to 4 hours. Treat the swollen konjac thus obtained with an alkaline solution prepared by dissolving 0.5 g of calcium hydroxide in 50 g of water. Examples of the alkaline solution used here include sodium hydroxide solution, calcium hydroxide solution, etc. The treatment with the alkaline solution is carried out by immersing the swollen konjac in the alkaline solution and leaving it for, for example, 30 to 60 minutes. Next, heat-treat the swollen konjac treated with the alkaline solution.

[0023] The heat treatment is carried out, for example, by exposing it to an environment of 100 °C for 30 to 60 minutes. The solution for heat treatment may be the solution used for the treatment of the alkaline solution or the water newly added after washing the alkaline solution with water.

[0024] Under the heat treatment conditions, konjac may soften or become rubbery, and this phenomenon is related to the pH of konjac. Konjac undergoes heat treatment at various stages, and the optimal heating conditions considering texture and storage stability are in the range of 50 - 95 °C when the pH is 3.5 - 6.0, and in the range of 100 - 120 °C when the pH is 6.0 - 9.0, and the normal treatment time is within 60 minutes. In this heat treatment, although it depends on the shape of konjac, it is appropriately adjusted at the end, and at the end of the heating process, for example, the cut fine particles of ordinary konjac are adjusted to a predetermined pH. The strongly alkali - gelled konjac thus obtained serves as the starting material.

[0025] (Konjac made weakly alkaline) The konjac milk of the present invention preferably uses konjac made weakly alkaline by exposing strongly alkali - gelled konjac to water as the starting material. The inventors have found that even if the konjac milk of the present invention is weakly alkaline, when used as a binder for processed foods using cereal flour, the pH of the processed food becomes near neutral. Using strongly alkali - gelled konjac, which is ordinary konjac, as the starting material and minimizing the effort for de - alkalization, that is, de - alkalization by simply exposing it to water at the stage of ordinary konjac, results in a simple and cost - effective manufacturing process for konjac milk.

[0026] It is also possible to perform dealkalization at the stage of the cut fine particles of strongly alkali-gelled konjac obtained by cutting with a blade. The amount of acid required to weaken or neutralize the alkali in ordinary konjac is determined by cutting a predetermined weight of konjac using a rotary hood cutter, a homogenizer, etc., and mixing an acidic material in an amount capable of at least weakening or neutralizing the alkali content of the cut fine particles of ordinary konjac. In that case, an organic acid can be added and the amount of acid required to reach pH 2.6 to 7.0 or 10.0 can be measured and determined. As the organic acid, food additives such as acetic acid, citric acid, lactic acid, malic acid, gluconic acid, etc. are mainly used, but it is preferable to also consider acidic components contained in seasonings, fruit juices, etc.

[0027] The acidic material as an acidic component contained in seasonings, fruit juices, etc. includes one or more selected from seasonings, thickening substances, fruit juices, purees obtained by crushing and straining fruits and / or vegetables, fruit pastes, and vegetable pastes, and has its pH value adjusted so as to be able to at least weakly alkalize or neutralize the alkali content of milk-like finely cut konjac particles. The acidic material has a texture and is characterized by allowing one to enjoy a texture different from that of grated konjac, and the ingredients can be finished while leaving the original umami, color, texture, and aroma of the vegetables in the fresh mix. Also, original textures such as purees obtained by crushing and straining fruits and / or vegetables, fruit pastes, and vegetable pastes can be created.

[0028] The neutralization process of a predetermined amount of acidic components on ordinary konjac cut fine particles with a weak alkali can be carried out in a container, and then the weak alkali or neutralized product can be stored in individual packaging containers. However, after enclosing ordinary konjac cut fine particles, organic acids, seasonings, fruit juices, etc. in individual packaging containers, they may be neutralized with a weak alkali. Also, after storing all of the food materials containing ordinary konjac cut fine particles in individual packaging containers for circulation, they may be neutralized with a weak alkali in the heat sterilization process. The material of the packaging container to be filled is made of heat-resistant plastic rather than glass, and hard containers, flexible laminated bags, and retort pouches are efficient in terms of workability. The heat treatment after packaging aims to quickly neutralize and remove the alkali in konjac and accelerate the penetration of flavor components into konjac, and at the same time, sterilize harmful bacteria.

[0029] (Konjac milk) Konjac milk is a paste-like substance obtained by cutting strongly alkaline konjac obtained after treatment with an alkaline solution or weakly alkaline konjac obtained by exposing it to water into fine particles.

[0030] The konjac milk referred to in the present invention is also called mannan milk, but it is konjac milk with a paste-like property obtained by cutting into fine particles. The konjac particles cut into fine particles are cut fine particles having substantially the same texture and moisture content as the raw material, and konjac milk contains the moisture that came out of the texture during cutting together with the cut fine particles and has a paste-like property.

[0031] Glucomannan is a type of polysaccharide formed by the polymerization of glucose and mannose in a ratio of 2:3 to 1:2. Konjac is a strongly alkaline gel-like substance composed of 96 - 97% water, using glucomannan and other substances as raw materials. When the polymer chains of the polysaccharide are crosslinked to form a three-dimensional network structure, a large amount of water is contained in the network structure, swelling into a swollen body and becoming insoluble in water. This is exactly a hydrogel. A hydrogel is defined as a two-phase material, a mixture of a porous and permeable solid and at least 10 wt% or volume% of an interstitial fluid composed entirely or mainly of water. In a hydrogel, the porous and permeable solid is a natural or synthetic polymer and a water-insoluble three-dimensional network of a fluid, which absorbs a large amount of water or biological fluid. That is, a hydrogel is a general term for substances in which a solid such as a polymer absorbs water and swells into a non-fluid form (gel). It is also a material that is soft and can exhibit fluidity, represented by yogurt and slime. Lactic acid bacteria decompose sugar during fermentation to produce lactic acid, which lowers the pH, causing the milk protein to coagulate and form a gel, resulting in the smooth texture unique to yogurt. Konjac cut particles cut into tiny particles are cut fine particles having substantially the same tissue and water content as the raw material, so they can also be said to be hydrogel fine particles.

[0032] (Function of Konjac Milk) It is used as a binder for processed foods, utilizing the functions of joining materials together to make them easier to combine into one, functions as a bulking agent (agent) and binding aid for minced meat, sausage, etc., and thickening the soup. Depending on the form in which the cut fine particles remain within the water particles, the texture of the processed food can be made soft, and / or water retention can be imparted to the processed food, and / or the property of returning to its original state without dripping when frozen can be imparted to the processed food. It contains cut particles and moisture that came out of the tissue during cutting, and is konjac milk with a paste-like consistency, so it has an injection function. That is, processed meat obtained by injecting mannan milk can not only reduce calories but also have a tenderizing effect (by cutting tough meat fibers, etc., it becomes very soft and tender) by replacing at least a part of the fat injection with mannan milk.

[0033] [Production of Konjac Milk] To produce konjac milk, a molded body produced by a normal method can be used. For example, it is produced by mixing konjac powder with water or warm water, stirring to form a paste, and then cutting a normal filamentous or plate-shaped alkaline konjac (pH 12.0) gelled with an alkali (calcium hydroxide) using a cutting blade. The concentration of konjac powder is about 2 - 4%. At this time, tapioca starch, etc. may be added for the purpose of improving physical properties, or colorants such as yellow, red, green, etc. may be added to color the molded body. Although the use of konjac that has been de-alkalized to weak alkali is preferred, it is not limited thereto.

[0034] It is good to make this gel-like molded body finer using a crusher such as a hammer mill or a flash mill, and further make it smaller using a high-pressure homogenizer. Also, when forming white waterfalls or thread konjac using a sieve plate with a large number of forming holes, it can be extruded from the sieve plate provided at the discharge port of the kneading device as 15 - 60 linear bodies into a hot water tank simultaneously and formed in the same way as when forming, and after curing and solidifying, it can be cut with a cutting blade into fine cut particles.

[0035] [Length or Particle Size of Cut Fine Konjac] Regarding the length or particle size of the konjac milk microparticles, they can be appropriately selected according to the intended use within the range of a milk-like paste or liquid, and preferably those with a size of 0.1 mm or less are used. The shapes include cylindrical, prismatic, plate-like, granular, and granular with unevenness on the outer surface. For example, when mixed with food, to the extent that the presence as particles is not felt, the particle size of the konjac milk microparticles of konjac is preferably about 90 μm or less, preferably passing through 70 μm. Depending on the degree of cutting treatment by the cutting blade, large and small cut particles are formed, and the particle size can be determined by the operating time of the cutting machine. Quantifying the particle size is not crucial, and ultimately, it is considered best to rely on sensory evaluation by the five human senses when making a determination. Preferably, the finely cut konjac particles are present in the processed food in the range of 0.05 to 90% by weight, but are selected according to the type of food or the function to be achieved.

[0036] (For joining processed foods) Refers to a food ingredient that has the function of joining materials together and making them easier to combine into one. (Injection liquid) Since it contains the water that came out of the tissue during cutting together with the cut fine particles and is a konjac milk with a paste-like property, it has an injection function.

[0037] (Examples of joining materials for processed foods) (Buckwheat) "Joining" compensates for the properties of the protein in buckwheat flour that does not form gluten. By adding this, it is easier to stretch, less likely to break when boiled, and the texture in the mouth and throat becomes better. Generally, wheat flour is often used as a joining agent, but in some places, especially in mountainous areas, local materials such as "natural sweet potatoes" and "round potatoes" are used as joining agents. For soba noodles, wheat flour (strong flour or medium flour) is commonly used as the binder, and the wheat flour used for binding is called "kiri-kon". In addition, depending on the region, sweet potato, lotus root, egg, seaweed, etc. are also used. The binder for soba noodles serves to make the dough sticky, facilitating the kneading process, making the noodles less likely to break and less likely to stretch. Soba noodles without a binder are called "jūwari soba" or "kinakouchi soba".

[0038] (Hamburger) In what is made in Japanese households, generally salt, beaten egg, and breadcrumbs are used. Mainly, salt strengthens the binding between the meat tissues, the egg adds umami and flavor, and the breadcrumbs serve to hold the meat juice. The "binder", as the name implies when read, is said to be a material that "connects" the ingredients so that the hamburger does not fall apart when baked. Scientifically speaking, the meat itself (fibrous protein) binds together to generate adhesiveness (stickiness when kneaded), and salt helps with this binding, so a binder is not necessarily required. In the production of general ham and sausage, "extending" by adding water to a small amount of raw meat is widely practiced. As a substitute for or to reinforce the binder, soy protein, milk protein, egg protein, starch, etc. are also often used. These are so-called "binders" and are also commonly called extending agents or binder aids. (Soup) Also, the binder for soup refers to kiri-kon flour, starch, milk, powdered milk, etc., which are used to thicken the soup. (Processed food) This targets processed foods that use the binders exemplified in the above soba noodles, hamburgers, and soups. By mixing konnyaku milk with various powders, new products that utilize the functionality of konnyaku can be created. Examples of processed foods are given. They are cream croquettes, custard cream (15 g of cake flour, 50 g of sugar, 1 egg, 200 cc of milk, a small amount of vanilla essence), crepe batter (100 g of cake flour, 200 g of milk, 12 g of sugar, 1 egg), fresh cream (200 g of fresh cream, 20 g of granulated sugar, a little ice water), mayonnaise (2 egg yolks, 1 teaspoon of salt, 1 cup of salad oil, 2 teaspoons of vinegar), or mochi (2 go of glutinous rice, 160 cc of water, an appropriate amount of arrowroot powder. Soak 30 go of glutinous rice in water for 5 minutes. Put the glutinous rice into a mixer and mix until it becomes sticky without any graininess. Transfer it to a heat-resistant container and heat it in the microwave until the batter swells. Sprinkle arrowroot powder on it and spread it out.). (Processed foods using cereal flour) In particular, they are processed foods using cereal flour.

[0039] (Examples of injection liquid) Conventional injection (fat injection processing) is a processing method of injecting fat into lean meat and inserting skewers, which is used for beef and the like. In the present invention, at least a part of the fat injection can be replaced with mannan milk. The processed meat obtained by injecting mannan milk has a soft texture and its deliciousness is significantly improved. Also, the process of cutting meat fibers and muscles short with a thin needle-like blade while maintaining the original shape of the meat is called tenderizing. By performing this treatment, the texture of the meat becomes soft. The present invention can provide an injection liquid that not only has the effect of reducing calories but also has the effect of tenderizing (by cutting hard meat fibers and the like, the texture of the meat becomes very soft).

[0040] [Other compounding agents] In order to make the processed food containing konjac of the micro-cut particles of the present invention have a texture, taste, and aroma not inferior to those of the original food, various compounding agents and seasonings are required. As pungent components, aryl isothiocyanate, which is the main component of aryl mustard oil derived from daikon radish, black pepper, and sansho pepper, and further pungent components obtained by chemically synthesizing the above components can be mentioned. As sweeteners, either natural sweeteners made from natural materials such as sucrose and rare sugars or artificially produced artificial sweeteners may be used. For example, reduced maltose is a low-calorie indigestible carbohydrate and a carbohydrate with excellent heat resistance, which can enhance the gloss and moisture retention of food. Also, if necessary, the viscosity can be adjusted using a thickening agent. The thickening agent is appropriately selected from food thickening agents composed of polysaccharides such as xanthan gum, carrageenan, guar gum, locust bean gum, alginate, glucomannan, starch, and dextrin, which are used for thickening purposes.

[0041] It is preferable to adjust the pH to around 7 with acetic acid, citric acid, malic acid, lactic acid, gluconic acid, or their salts, which are acidic seasonings in the seasonings. In addition, a compounding agent for imparting aroma must be added to achieve a unique aroma equivalent to that of existing foods, which can be realized by preparing using commercially available flavors and the like. Regarding color, since each food has its own unique color development, it is necessary to adjust by combining various dyes. Konjac can be roughly classified into white konjac that does not use seaweed powder and black konjac colored with seaweed powder. The colored konjac is made by kneading an oil-soluble natural dye that is difficult to elute into the seasoning liquid. For example, as natural dyes that do not elute from konjac into water and the seasoning liquid, yellow (carotene), red (paprika, tomato), black (squid ink), blue (gardenia), and / or green (marigold, gardenia) can be kneaded to obtain konjac colored in the same way as various existing foods.

[0042] [Rare sugar as a compounding agent] As described above, it has been recognized that consuming foods containing a large amount of indigestible fibers reduces the absorption of cholesterol and other harmful substances in the body and is effective in preventing adult diseases such as colorectal cancer, hyperlipidemia, or arteriosclerosis. On the other hand, oligosaccharides are known to have an effect of lowering blood glucose levels. In particular, among oligosaccharides, D-allose (D-psicose) is a natural sweetener with the functions of enhancing fat burning, moderating post-meal blood glucose levels, and having good taste quality and zero calories.

[0043] Among dietary fibers, which are components having the effect of reducing blood glucose levels, especially by combining konjac (konjac mannan) and oligosaccharides, in order to form a food having a sustained effect as a health food, this can be achieved by combining konjac and oligosaccharides. In healthy humans, after ingesting starch and sucrose, the blood glucose level reaches its maximum in the artery after about 15 minutes and in the vein after about 30 minutes, and then gradually returns to the normal value. A processed konjac food in the form of a combination of konjac and oligosaccharides can be provided as a processed konjac food having an effect of suppressing such an increase in blood glucose level. As oligosaccharides, for example, D-psicose or D-allose can be added as a sweetener or a part thereof. However, the oligosaccharide content in the processed food of the present invention preferably ranges from 0.1 to 50.0% by weight. When it exceeds the upper limit value, further improvement in the blood glucose level increase suppression effect cannot be expected and it is not economically preferable. A more preferable range of oligosaccharide content is in the range of 0.1 to 10.0% by weight. As saccharides containing oligosaccharides, for example, high-purity crystalline products of D-allose (D-psicose) are commercially available.

[0044] [Oligosaccharide D-allose] D-allose is an oligosaccharide that can currently be mass-produced. D-allose is the D-form of allose, which is classified as a ketohexose belonging to oligosaccharides, and is a hexose sugar (C6H12O6). The sweetness of D-allose is refined and refreshing, without the unpleasantness of bitterness or astringency like saccharin, but rather similar to the sweetness of fructose. The sweetness degree is about 70% of sucrose. For the method of manufacturing konjac processed foods and beverages containing rare sugars, except for the method of incorporating rare sugars into konjac materials, a method for manufacturing konjac that was publicly known before the filing date is used.

Example

[0045] The details of the present invention will be described with reference to examples. The present invention is not limited in any way by these examples.

[0046] [Experimental Example 1] [Purpose] A test to create something new by leveraging the functionality of konjac by mixing konjac milk with various powders.

[0047] [Method] (1) Konjac milk: White thread konjac was previously soaked in water to make it weakly alkaline (around pH 10), and then finely ground into a paste using a mill mixer. (2) For every 100 of konjac milk, 20% of each powder (cake flour, all-purpose flour, bread flour, rice flour, glutinous rice flour, soybean flour) is added and mixed. (3) Heat in a pot. Hold at 70°C for 10 minutes. (4) Check physical properties, smell, pH (before mixing, before heating, after heating), and freeze resistance, and show photos after storage in the refrigerator and after freezing and thawing (Figure 1).

[0048] [Results and Discussion] Results: The results for cake flour, all-purpose flour, bread flour, rice flour, glutinous rice flour, and soybean flour are shown in Figure 1 for the items in (4) above. Discussion: When powders were mixed into weakly alkaline konjac milk, the pH of all became near neutral. All maintained their physical properties even after freezing and thawing. If not heated before freezing, they separated after thawing. Among wheat flours, the higher the gluten content, the stronger the physical properties, but the more distinct the smell also became.

[0049] [Experimental Example 2] [Purpose] Test of mixing konjac milk with various powders to create something new that utilizes the functionality of konjac. Trial production of bread containing konjac milk.

[0050] [Method] Materials A. Regular bread B. Bread containing konjac milk Strong flour 200g 180g Sugar 10g 10g Dry yeast 4g 4g Salt 3g 3g Hot water (40°C) 120ml Konjac milk 120g

[0051] (1) Konjac milk: Prepared by soaking white stringy konjac in water in advance to make it weakly alkaline (around pH 10) and then finely grinding it with a milk mixer to make a paste. (2) Put the materials other than hot water (konjac milk) into a bowl, add hot water (konjac milk), mix with a rubber spatula, take it out of the bowl when it becomes a lump, and knead until the surface is smooth. (3) Put it in a bowl, cover with plastic wrap, and ferment at 40°C for 30 minutes using the fermentation function of the oven until it doubles in size (primary fermentation). (4) Degas, divide into 6 equal parts, round them, cover with a damp cloth, and let it rest for 10 minutes (bench time). (5) Round them again and place them on a baking sheet-lined baking tray. (6) Cover with plastic wrap and a damp cloth, and ferment at 40°C for 10 minutes using the fermentation function of the oven. (7) Take it out of the oven and let it ferment at room temperature for another 10 minutes (secondary fermentation). Preheat the oven to 190°C during this time. (8) Bake in a 190°C oven for about 15 minutes, and it is completed when it has a baked color.

[0052] [Results and Discussion] The results of the trial production of bread containing konjac milk are shown in Figure 2. Konjac milk has a viscosity and contains konjac particles compared to hot water, so the amount of strong flour was reduced by 10% from the normal recipe. The impact on nutritional component values was limited. The feeling of making bread didn't change much, but there were times when it was difficult to gather the ingredients when mixing them, and the swelling during the first fermentation was poor. Compared to the normal recipe, the swelling was slightly smaller, but it baked well. When compared, the one with konjac milk had a crispy surface and a moist inside, and still maintained a moist feeling even the next day.

[0053] [Experimental Example 3] [Purpose] A test to create something new by mixing konjac milk with various powders to utilize the functionality of konjac. Cookies are made with a combination of konjac milk and soy flour.

[0054] [Method] (1) Konjac milk: Prepared by soaking white silk konjac in water in advance to make it weakly alkaline (around pH 10) and then finely grinding it with a mill mixer to make a paste. (2) Mix 120 g of konjac milk, 80 g of soy flour, and 13 g of sugar, and heat in a pot at 70°C for 10 minutes. (3) Mold into cookie shapes and bake in an oven at 170°C for 20 minutes.

[0055] [Results and Discussion] The results of making cookies with a combination of konjac milk and soy flour are shown in Figure 3. Cookies with a soy flavor and a moist texture were made. There was no difference in baking when using dough that had been frozen and thawed. Since soy flour has a high calorie content, okara will be tried next time.

[0056] [Experimental Example 4] [Purpose] Test of mixing konjac milk with various powders to create something new that makes use of the functionality of konjac. Cookies are made with a combination of konjac milk and okara powder.

[0057] [Method] (1) Konjac milk: Prepared by soaking white thread konjac in water in advance to make it weakly alkaline (around pH 10), and then finely grinding it with a mill mixer to make a paste. (2) Mix 120 g of konjac milk, 18 g of okara powder, and 13 g of sugar, mold into cookie shapes, and bake in an oven at 170 °C for 40 minutes.

[0058] [Results and Discussion] The results of making cookies with a combination of konjac milk and okara powder are shown in Figure 4. Since okara absorbs moisture well, the amount of powder was less than that of soybeans. As a result, cookies with the majority of the interior being konjac were made. Due to the high moisture content, it took a long time to bake, taking twice as long, 40 minutes. It has a moist texture but is crispy, and it seems that the okara takes all the moisture in the mouth, giving a powdery and choking feeling.

[0059] [Experimental Example 5] [Purpose] Test of mixing konjac milk with various powders to create something new that makes use of the functionality of konjac. D-allose (Astrea, sold by Matsutani Chemical Industry) is added to cookies containing konjac milk.

[0060] [Method] (1) Konjac milk: Prepared by soaking white thread konjac in water in advance to make it weakly alkaline (around pH 10), and then finely grinding it with a mill mixer to make a paste. (2) Soybean flour cookies: Mix 120 g of konjac milk, 80 g of soybean flour, and 18.6 g of Astrea, mold into cookie shapes, and bake in an oven at 170 °C for 20 minutes. (3) Okara Cookies: Mix 120 g of konnyaku milk, 18 g of okara powder, and 18.6 g of D-allulose (Astrea, sold by Matsutani Chemical Industry Co., Ltd.), shape into cookie molds, and bake in an oven at 170°C for 40 minutes. D-allulose (Astrea, sold by Matsutani Chemical Industry Co., Ltd.) has a sweetness 0.7 times that of sugar, so the amounts were adjusted to achieve the same sweetness as in Experimental Example 4.

[0061] [Results and Discussion] Figure 5 shows the results of adding D-allulose (Astrea, sold by Matsutani Chemical Industry Co., Ltd.) to cookies containing konnyaku milk. Replacing sugar with Astrea did not result in any differences in taste, texture, etc., and the cookies were delicious.

[0062] [Experimental Example 6] [Purpose] A test to create something new by mixing konnyaku milk with various powders and making use of the functionality of konnyaku. Usually, animal-derived ingredients such as butter, milk, and eggs are used in cream croquettes. In this experimental example, a cream croquette containing konnyaku milk without using animal-derived ingredients was prototyped.

[0063] [Method] Materials 200 g of konnyaku milk (mannan milk) 120 g of minced onion 40 g of wheat flour 55 g of corn 4 g of salt 0.03 g of pepper 35 g of fresh breadcrumbs 2 g of margarine Appropriate amount of frying oil

[0064] (1) Konnyaku milk: White thread konnyaku is previously soaked in water to make it weakly alkaline (around pH 10) and then finely ground into a paste with a mill mixer. (2) Place margarine in a Teflon (registered trademark)-coated frying pan and stir-fry the onion well. (3) When the onion becomes tender, sprinkle in the wheat flour and stir-fry over low heat to coat the onion. (4) Before it burns, gradually add konjac milk (mannan milk) and mix well until smooth. (5) Add the corn, season with salt, adjust the taste, turn off the heat, transfer to a plate and let it cool. (6) Once cooled, shape it and coat it with breadcrumbs. (7) Fry both sides in medium-temperature oil until it turns golden brown, and it's done.

[0065] [Results and Discussion] Photos of the cream croquettes with konjac milk and the halved croquettes are shown in Fig. 6. The cream croquettes with konjac milk were made deliciously without any difference in taste, texture, etc. compared to the croquettes using animal-derived ingredients.

[0066] [Experimental Example 7] [Purpose] Test to mix konjac milk with various powders to create something new that utilizes the functionality of konjac. Custard cream usually uses animal-derived ingredients such as eggs and milk. In this experimental example, a custard cream with konjac milk without using animal-derived ingredients is trial-produced.

[0067] [Method] Materials 100 g of konjac milk (mannan milk) 20 g of wheat flour 55 g of corn 20 g of sugar 2.5 g of pumpkin powder A few drops of vanilla essence

[0068] (1) Konjac milk: White stringy konjac is previously soaked in water to make it weakly alkaline (around pH 10) and then finely ground into a paste with a milk mixer. (2) Put the wheat flour, sugar, and pumpkin powder into a small pot and mix well. (3) Put the materials in (2) above and the konjac milk (mannan milk) into the pot and mix well. (4) Cook over low heat and continuously stir the entire mixture from the bottom using a spatula or the like. (5) Once it starts to solidify, stop heating and quickly stir to make it into a creamy texture. (6) Finally, add vanilla essence and stir to complete.

[0069] [Results and Discussion] A photo of the completed konjac milk custard cream is shown in Figure 7. The konjac milk custard cream made without using animal-based raw materials had a similar appearance to the custard cream made with animal-based raw materials, but it left a powdery feeling on the tongue and had less smoothness.

[0070] [Experimental Example 8] [Purpose] Evaluate the water retention property during the kneading of mannan milk. Based on the previous test, focus on soy protein and medium-gluten wheat flour, which are expected to be used frequently, and increase the addition amount for reconfirmation. [Test Groups] The ratios and total weights of the blended raw materials for each test group are shown in Table 1. Figure 8 shows the composition of the blended raw materials, the state after heating (presence or absence of gel), and a photo. [Test Blends] Table 1 shows the ratios and total weights of the blended raw materials for each test group.

Table 1

[0071] [Experimental Example 9] [Purpose] Evaluate the water retention property during the kneading of mannan milk. Check the cereal flour with good compatibility for mannan milk from High-Ski Food Industry Co., Ltd., and use the commonly used cereal flour "soy protein" to re-check the water retention property and shape retention property. Evaluate the water retention property and elasticity by replacing the raw materials. [Test Group] Table 2 shows the charged amounts, formulation characteristics, and results of the sensory tests for each test group (Samples A - G). In Table 2, taking the sensory evaluation blank as 3 as the standard, the evaluation criteria are as follows. (Evaluation Criteria) <Hardness> <Taste> <Water Retention Property> Soft 1 Unpleasant taste 1 Gurgling 1 Slightly soft 2 Slightly unpleasant taste 2 Slightly gurgling 2 Normal 3 Normal (taste without discomfort) 3 Normal 3 Slightly hard 4 Slightly weak taste 2 Slightly juicy 4 Hard 4 Weak taste 1 Juicy 5 [Test Formulation] The upper part of Table 2 shows the proportion of the blended raw materials for each test group (Samples A - G). [Test Method] The explanation will be given while referring to Figure 9. 1) Put the ground pork, salt, and crushed ice water in the upper part of Table 2 into a food processor and cut for 30 seconds (Figure 9a). 2) Add the cereal flour (soy protein) in the upper part of Table 2 and the mannan milk chilled in the refrigerator, cut for 30 seconds, put it into a laminate bag, and vacuum pack (Figure 9b, c). 3) Cut the corner of the bag and fill it into the casing (fill it tightly so that no air enters) (Figure 9d). 4) Perform a water bath heating at 85°C for 30 minutes. 5) Cool with cold water to remove the rough heat. 6) Cut at a thickness of 3 cm (Fig. 9e). 7) Place it in a thermostat at 35°C. 8) Perform a rheometer measurement (Fig. 9f). Plunger: 10 mm diameter sphere Measurement: Pushing load (gf) and moving distance (mm) Measurement period: Measure up to a pushing movement of 2 cm after pushing 9) As a confirmation of water retention, measure the weight, place the specimen on two pieces of filter paper, leave it in the refrigerator for 2 hours, and then measure the weight (Fig. 9g). [Results and Discussion] As an overall evaluation, it is shown while referring to Table 2 and Fig. 10 (rheometer measurement). The next direction is also added. (Overall Evaluation) Regarding the replacement within the raw material, there was no significant difference up to 15% replacement (Sample D) as the rheometer value. (In the graph of Fig. 10 (1)) At 30% replacement (Sample E), the peak of the weight decreased by 60%, and it was clearly softer. (In the graph of Fig. 10 (2)) Regarding the presence or absence of flour, when comparing with flour present (Sample F) and without flour (Sample G), the one with flour was significantly firmer. (In the graph of Fig. 10 (3)) As a confirmation of water retention, when measuring the weight before and after storing in the refrigerator for 2 hours, the weight reduction rate of Sample A without mannan milk was larger. Although Samples F and G added as much as 50% of mannan milk, there was relatively little water separation. From this result, it is suggested that mannan milk has a function of retaining water and maintaining a moist physical property. (Refer to Table 2) In the production of the samples this time, when putting the minced pork into the casing and simmering it, fat came out from the minced pork, and when taking rough heat, it was found to form lumps and adhere to one place. However, in Samples F and G with a large addition of mannan milk, no lumps of oil were seen. This may be because mannan milk has an effect of reducing the elution of oil by an action such as emulsification. (Since there was also a factor that Samples F and G simply had less meat content), it is necessary to continue verification. (Next Policy) In this experiment, the amount of cereal powder was fixed at a certain level for the whole batch. However, since the physical properties differed depending on whether the cereal powder was present or not, the ratio of cereal powder suitable for mannan milk was verified. When filling and heating the casing, moisture and fat eluted during heating remained inside the casing, making it difficult to evaluate the yield before and after heating. Of the two methods for making hamburgers, one method was implemented to verify the yield before and after heating. [Table 2]

[0072] [Experimental Example 10] [Purpose] Evaluate the water retention property during the kneading of mannan milk. In the test of Experimental Example 9, mannan milk A (alkaline) was used. Therefore, the differences in each pH range were confirmed, and the superiority due to the addition of mannan milk was verified. [Test Group] The upper part of Table 3 shows the test groups (no addition, 1 - 4 of each of mannan milk A, B, and C). The upper part of Table 3 shows the charged amount of each test group, the middle part shows the formulation characteristics, and the lower part shows the results of the sensory test. Using the blanks for firmness, taste, and water retention as the reference of 3, the evaluation criteria are as follows. (Evaluation Criteria) 〈Firmness〉 〈Taste〉 〈Water Retention〉 Soft 1 Unpleasant taste 1 Gurgling 1 Slightly soft 2 Slightly unpleasant taste 2 Slightly gurgling 2 Normal 3 Normal (tasty without discomfort) 3 Normal 3 Slightly hard 4 More delicious 4 Slightly juicy 4 Hard 4 Very delicious 5 Juicy 5 [Test Formulation] Table 3 shows the ratio of the blending raw materials of each test group. [Test Method] 1) Without adding the ground pork, salt, and crushed ice water in the upper part of Table 3, put the total amount of A, B, and C into a food processor and cut for 30 seconds. 2) Cut the ones for A, B, and C into four equal parts, and add any one of the flours (soybean protein) in the upper row of Table 3, mannan milk A (alkaline) cooled in the refrigerator, mannan milk B (acidic) cooled in the refrigerator, mannan milk C (neutral) cooled in the refrigerator, and cold water respectively, then cut for 30 seconds, put into a squeezing bag and remove the air. 3) Cut the corner of the bag and fill the casing (fill it tightly so that no air enters). 4) Conduct a hot water bath heating at 85°C for 20 minutes. (In Experimental Example 9, heating was carried out for 30 minutes, but it was shortened because oil separation was considered due to overheating.) 5) Cool with cold water and remove the rough heat. 6) Cut to a thickness of 3 cm. 7) Conduct freezing. 8) Perform vacuum packaging and conduct a hot water bath heating at 60°C. (Assume the temperature during eating.) 9) Rheometer measurement (see Figure 11) Plunger: 10 mm diameter sphere Measurement: Pushing load (gf) and moving distance (mm) Measurement period: Measure until a pushing movement of 2 cm after pushing 10) Take a part of the meat gel, cut it into small pieces with a kitchen knife, add water equivalent to 10%, make it into a paste with a small food cutter, and then conduct pH measurement. 11) As a confirmation of water retention, measure the weight of the heated sample, place the sample on two pieces of filter paper, let it stand in the refrigerator for 2 hours, and then measure the weight. [Discussion] (Overall evaluation) The overall evaluation is shown while referring to Table 3 and Figure 11 (rheometer measurement). Comparing by addition amount, the physical properties become softer as A > B > C, so the physical properties become softer as the addition amount increases. Among mannan milk A, B, and C, there were significant differences in physical properties and yield. The pH is generally in the range of about 5 - 6 in all cases, and it can be said that the pH of mannan milk does not affect the physical properties of meat.

Table 3

[0073] [Experimental Example 11] [Purpose] To confirm whether mannan milk can be used as a substitute for minced fish. [Raw Materials] Minced fish (grade: AA, etc.) [Test Groups] Test groups (no addition, Samples A, B, and C) are shown in Tables 4 and 5. Table 5 shows the amounts charged for each test group, the formulation characteristics, and the results of the sensory evaluation. In Table 5, taking the blanks for firmness and taste as 3 as the reference, the evaluation criteria are as follows. (Evaluation Criteria) 〈Firmness〉 〈Taste〉 Soft 1 Strange taste 1 Slightly soft 2 Slightly strange taste 2 Normal 3 Normal (tasty without discomfort) 3 Slightly hard 4 Slightly weak taste 2 Hard 4 Weak taste 1 [Test Formulation] Table 4 shows the proportions of the raw materials in the formulation of each test group and the total weight. [Table 4] [Test Method] Pay attention so that the temperature of the minced fish does not rise while pounding. 1) Thaw the minced fish in the refrigerator from the previous day. 2) Put the semi-thawed minced fish, mannan milk A, soy protein, and ice water (for rough pounding) into a food processor and perform rough pounding for 3 minutes. 3) After rough pounding, add salt and perform salt pounding for 3 minutes. 4) Add ice water (for fine pounding), sugar, mirin, glucose, and starch and perform fine pounding for 3 minutes. 5) While removing as much air from the minced fish as possible, put it into a mold. (The size of the mold = cylindrical with a diameter of 58 mm and a height of 18 mm) 6) Let it stand at 30 - 40 °C for 60 minutes (standing process). Measure the weight after standing. 7) Steam it in a preheated steamer for 20 minutes (medium heat). 8) Once it has steamed, cool it with ice water. 9) Once it has cooled sufficiently, check the physical properties with a rheometer. (Set penetration distance = 9 mm) (Refer to the photos of Samples A, B, and C for rheometer measurement after the steaming process in Figure 12 and the measurement graph of the rheometer in Figure 13) [Discussion] (Overall evaluation) Show the overall evaluation while referring to Table 5 and Figure 13 (rheometer measurement). The yields before heating were not significantly different for any of the samples. Regarding the physical properties, A (mannan milk 15%) was close to the non - added state. B and C became considerably softer. (Next steps) This time, it was a comparison with the non - added state, but the case of adding water instead of mannan milk has not been compared. Therefore, we would like to add water and mannan milk respectively to confirm the superiority of mannan milk.

Table 5

[0074] [Experimental Example 12] [Objective] Confirm the effect of mannan milk as a pickle solution (injection) for tonkatsu. More specifically, confirm the effect with mannan milk: alkaline - type tonkatsu (injection). The amount of mannan milk was set at 5% which is not easily affected by the moisture content of mannan milk and is considered to show an effect. Experimental Example 12 involved adding normal injection solution (for the purpose of softening the meat) + 5% mannan milk to pork, followed by steam cooking (steaming) and frying (frying like tonkatsu) to obtain physical property data. [Formulation] Table 6 shows the charged amounts of the test groups (Specimens 1 - 5). Table 7 shows the yields at each stage (before and after injection, before and after tumbling, before and after heating) and the total yield.

Table 6

Industrial Applicability

[0075] Water-soluble dietary fibers such as glucomannan, which is the main component of konjac, are low in calories and highly viscous, and can slow down the passage time in the digestive tract. Therefore, they are said to have physiological effects such as reducing food intake, suppressing weight gain, and reducing body fat. For this reason, various health foods containing glucomannan added to various foods have been provided. There is a possibility of providing a new type of food that widely connects in the field of food processing and can provide an injection solution with konjac, and can provide a new food of konjac that can be eaten every day.

Claims

1. Konjac milk, which uses strongly alkali-gelled konjac, which is ordinary konjac, or konjac that has been made into a weak alkali by exposing strongly alkali-gelled konjac to water, as a raw material, and is in the form of a paste-like substance cut into fine particles, and contains cut fine particles having a tissue and moisture content substantially equivalent to those of the raw material.

2. The konjac milk according to Claim 1, which is a weak alkali to acidic konjac milk.

3. The konjac milk according to Claim 1 or 2, which is used for joining materials in processed foods to make them easier to combine into one.

4. The konjac milk according to Claim 3, wherein the cut fine particles are used as a food ingredient that softens the texture of processed foods in a form that retains moisture within the particles.

5. The konjac milk according to Claim 3, wherein the cut fine particles are used as a food ingredient that imparts water retention to processed foods in a form that retains moisture within the particles.

6. The konjac milk according to Claim 3, wherein the cut fine particles are used as a food ingredient that imparts the property of returning to its original state without dripping when frozen in processed foods in a form that retains moisture within the particles.

7. The konjac milk according to Claim 3, wherein the processed food is a processed food using cereal flour.

8. The konjac milk according to Claim 3, wherein the processed food is cream croquette, custard cream, crepe batter, fresh cream, mayonnaise, or mochi.

9. The konjac milk according to Claim 1 or 2, which is used for injection liquid.

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