Food containing konjac food material

Abstract

To provide a food, frozen food, dough, and production method containing a konjac food material that improves texture.SOLUTION: A frozen food 6 containing a konjac food material is formed by baking dough 4 and freezing the baked dough. The dough is prepared by kneading: a base food material 3 composing a powdered material containing rice flour, bean flour, or wheat; a konjac food material 2 composed of swollen konjac powder, and a leavening agent 17. The base food material 3 is a gluten-free ingredient.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a food product, a frozen food product, a frozen dough product, and a manufacturing method thereof, which contain a konnyaku food ingredient, and in particular to a food product, a frozen food product, a frozen dough product, and a manufacturing method thereof which contain a gluten-free konnyaku food ingredient. [Background technology]

[0002] In recent years, interest in reduced-calorie foods and gluten-free foods has been growing due to their health-promoting properties. Many such foods are made by kneading and molding konnyaku. For example, Patent Document 1 discloses a method for producing a gel-like konnyaku-derived food product that allows for greater freedom in adjusting the flavor, while also providing sufficient chewiness and inhibiting microbial growth. The manufacturing method involves preparing a konnyaku food ingredient in which an alkaline coagulant is added to a paste-like food ingredient made from swollen konnyaku flour, kneading the mixture, and heating it to 80°C or higher for 60 to 100 minutes, and then cooling it so that the pH is 8 to 9.0; preparing ingredients to be mixed with the konnyaku food ingredient in approximately the same amount or less; mixing the ingredients to be mixed with the konnyaku food ingredient; and freezing or heating the mixed ingredients according to the amount of the mixed ingredients 4 to bind the mixed ingredients together. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2020-141603 Summary of the Invention [Problem to be solved by the invention]

[0004] Foods baked with gluten-free or gluten-reduced dough, such as bread, waffles, and other baked goods, tend to have difficulty bonding together. For example, they can have a non-elastic, sticky, and / or pasty texture, which is different from that of foods containing a lot of gluten. On the other hand, when the moisture is removed by baking or drying to address the texture differences, the food as a whole loses its moist texture and tends to have a dry texture.

[0005] Therefore, an object of the present invention is to provide a food, a frozen food, a frozen dough, and a production method that contain the konnyaku food material and improve the texture described above. [Means for solving the problem]

[0006] (1) A first aspect of the present invention is a frozen food containing konnyaku food material, which is produced by baking dough and freezing the baked dough to form a shape, characterized in that the dough is a mixture of a base ingredient containing a powdery component such as rice flour, soybean flour, or wheat, and a konnyaku food material consisting of swollen konnyaku flour.

[0007] (2) In such a frozen food containing a konjac food ingredient, the base ingredient is 10 to 99 parts by mass, and the konjac food ingredient is 1.0 to 4.0 wt % by swelling konjac flour, and is preferably 1 to 90 parts by mass, based on 100 parts by mass of the dough.

[0008] (3) It is also preferable that the base food material is a gluten-free food material.

[0009] (4) It is also preferable that the konnyaku food material is prepared by adding an alkaline coagulant to swollen konnyaku powder to adjust the pH to 8 to 9.0, heating the mixture at 80°C or higher for 60 to 100 minutes, and then cooling it to around room temperature.

[0010] (5) A food product containing a konnyaku food product according to a second aspect of the present invention is characterized by being prepared by thawing the above-mentioned frozen food product.

[0011] (6) A third aspect of the present invention is a frozen dough containing konjac ingredients, which is a frozen dough containing konjac ingredients to be baked and formed into a food product, and is made by kneading a base ingredient containing a powdery material such as rice flour, soybean flour, or wheat with a konjac ingredient consisting of swollen konjac flour, characterized in that, for a total of 100 parts by mass, the base ingredient is 10 to 99 parts by mass, and the konjac ingredient is 1.0 to 4.0 wt% swollen konjac flour, and is 1 to 90 parts by mass.

[0012] (7) In such a frozen dough containing a konnyaku ingredient, the base ingredient is preferably a gluten-free ingredient.

[0013] (8) Preferably, the konnyaku food material is prepared by adding an alkaline coagulant to swollen konnyaku powder to adjust the pH to 8 to 9.0, heating the mixture at 80°C or higher for 60 to 100 minutes, and then cooling it to around room temperature.

[0014] (9) A fourth aspect of the present invention is a method for producing a frozen food containing konnyaku food ingredients, which comprises kneading a base ingredient containing a powdery component such as rice flour, soybean flour, or wheat with a konnyaku food ingredient consisting of swollen konnyaku flour, baking the dough produced by the kneading, and freezing the baked dough.

[0015] (10) In addition, in the method for producing a frozen food containing such a konjac food material, the konjac food material is preferably one obtained by adding an alkaline coagulant to swollen konjac powder to adjust the pH to 8 to 9.0, heating the mixture at 80°C or higher for 60 to 100 minutes, and then cooling it to near room temperature.

[0016] (11) In addition, in the freezing step, it is preferable to quickly freeze the mixed dough in the initial stage. [Effects of the Invention]

[0017] The food, frozen food, frozen dough, and production method containing the konnyaku food ingredient of the present invention can improve the binding of the food / dough and leave it with a moist texture. [Brief explanation of the drawings]

[0018] [Figure 1] 1 shows a schematic flow diagram of a method for producing a frozen food product containing konjac food material. [Figure 2] 1 shows a schematic flow chart of a method for producing a konnyaku food material. [Figure 3] FIG. 10 is a schematic process diagram showing another embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0019] [1. Brief description] The konnyaku food product produced by the present invention contains konnyaku food ingredients. Furthermore, it is a food product that has been leavened or fluffy with a leavening agent, such as bread, waffles, or sweets. It also retains some moisture inside, giving it a moist texture. In particular, it is a food product that has been bound and leavened with gluten-free ingredients that have reduced or no wheat (gluten).

[0020] [2.Detailed explanation] First Embodiment (Manufacturing method for frozen foods containing konnyaku ingredients 1) FIG. 1 shows a schematic flow chart of the method for producing a frozen food containing a konjac food material of the present invention (hereinafter referred to as the production method). The manufacturing method 1 shown in FIG. 1 comprises step S1 of preparing a konnyaku food ingredient 2, step S2 of preparing a base ingredient 3, step S3 of kneading the konnyaku food ingredient 2 and the base ingredient 3, step S4 of baking the dough (kneaded ingredients) 4, and step S5 of freezing the baked ingredients 5.

[0021] (Process S1 of preparing konnyaku ingredients 2) In step S1, a konnyaku food ingredient 2 is prepared. The konnyaku food ingredient 2 is 1.0 to 4.0 wt % swollen konnyaku powder and is in a paste form. The total of the konnyaku food ingredient 2 and the base food ingredient 3 is 100 parts by mass, and the konnyaku food ingredient 2 is 1 to 90 parts by mass. Increasing the proportion of the konnyaku component 2 can strengthen the binding force. It can also be used as a low-calorie food, low-sugar food, diet food, etc. Furthermore, since the konnyaku food ingredient 2 is in a paste form, it can be mixed uniformly into the base food ingredient 3.

[0022] (Step S2 of preparing base ingredient 3) In step S2, a base ingredient 3 is prepared. The base ingredient includes a powder component made of rice flour, soy flour, wheat, or the like. The total of the konnyaku ingredient 2 and the base ingredient 3 is 100 parts by mass, and the base ingredient is 10 to 99 parts by mass. In this embodiment, in step S2, ingredients such as tofu and meat are mixed together with the powder component. Seasoning 16 may also be mixed. For example, a powder seasoning 16 containing salt, sugar, etc. is mixed. In this embodiment, salt is mixed. Furthermore, the base ingredient 3 in this embodiment includes tofu.

[0023] Examples of powdery materials include rice flour such as rice, brown rice flour, or glutinous rice flour; soybean flour, bean flour such as pea flour or chickpea flour; wheat flour such as wheat, rye, or barley; nut flour such as almond or hazelnut; underground stem flour such as cassava or dogtooth violet; vegetable flour; and soybean pulp.

[0024] Note that gluten-free powder ingredients excluding wheat flour may be used as the base ingredient 3. Also, a mixture of multiple powder ingredients may be used as the base ingredient 3.

[0025] (Leaving agent 17) In this embodiment, baking powder is used. The baking powder may be mixed with the konnyaku food ingredient 2, the base ingredient 3, or in the kneading step of the next step S3. The baking powder is added in an appropriate amount depending on the recipe and the base ingredient 3 used. In addition to baking powder, baking soda (sodium bicarbonate), pancake mix, dry yeast, tempura flour, etc. may also be used. Furthermore, dried tofu powder or powdered freeze-dried tofu may also be used.

[0026] (Kneading step S3) In the kneading step S3, the paste-like konnyaku food material 2 and the base food material 3 are kneaded together. A seasoning 16 may also be added. In this embodiment, the seasoning 16 and food materials are added in liquid form. A dough (kneaded food materials) 4 is produced by the kneading step S3.

[0027] (Condiment 16) For example, lemon juice, amazake (sweet sake), or other flavors or sweeteners may be mixed. Amazake is added to enhance the umami flavor. The umami flavor unique to wheat is difficult to replace with tofu, rice flour, or konjac, so amazake is used to enhance the umami flavor. Fermented products such as miso and rice koji can also be used as substitutes. Lemon juice is added to make the whole dish acidic in order to suppress the konnyaku smell, such as its alkaline smell. As long as it can be made acidic, other acidic ingredients such as citric acid can be used instead.

[0028] (Firing step S4) In the baking step S4, the kneaded food ingredient 4 is baked. By baking in this step, the kneaded food ingredient 4 is baked and expands. Water also evaporates, for example, free water evaporates. The konjac food ingredient 2 gels, and the konjac food ingredient 2 and the base food ingredient 3 bond together. Water is also absorbed by the gelation. The baking temperature and time vary depending on the recipe. The baking temperature is, for example, about 180 to 250°C. The baking time is, for example, about 2 to 30 minutes. However, these baking temperatures and baking times are not limited. In this embodiment, for example, waffle batter is baked at a baking temperature of 210°C for 5 minutes.

[0029] (Freezing step S5) In the freezing step S5, the baked food material 5 is frozen. Freezing causes the konnyaku food material 2 to gel, binding the konnyaku food material 2 to the base food material 3. The gelation also causes moisture to be absorbed. Some of the moisture is also removed by freezing. This results in a frozen food 6 containing the konnyaku food material. The freezing temperature is, for example, -5 to -20°C, preferably about -18°C or lower, and the food is preferably frozen for about 6 hours or longer, for example, overnight.

[0030] Increasing the baking temperature / prolonging the baking time in the baking step S4 promotes gelation and strengthens the binding, but it is difficult to maintain the appearance, flavor, or texture. For example, the product tends to burn or become dry. On the other hand, lowering the baking temperature / shortening the baking time may result in insufficient heat reaching the inside, causing the inside to become sticky or pasty. Therefore, the degree of baking can be adjusted in the baking step S4, and the insufficient gelling can be promoted in the subsequent freezing step S5, making it easy to adjust the appearance of frozen food 6 containing konjac ingredients and the flavor and texture of food 7 containing konjac ingredients.

[0031] (6 frozen foods containing konnyaku ingredients) The frozen food 6 containing konjac ingredients can be stored as is because it is frozen. It is thawed when it is time to eat it. The frozen food 6 containing konjac ingredients is a low-calorie food, a low-carbohydrate food, a diet food, or the like, because it contains konjac.

[0032] (Production method 1a for foods containing konnyaku ingredients) Furthermore, by further comprising a step S6 (see the two-dot chain line) of thawing the frozen food 6 containing the konnyaku food material, the method becomes 1a for producing a food containing the konnyaku food material. The thawed food is food 7 containing the konnyaku food material.

[0033] (Defrosting step S6) In the thawing step S6, the frozen food 6 containing the konnyaku ingredient is thawed. The thawing produces a food 7 containing the konnyaku ingredient. The thawing can be performed at room temperature or in a microwave oven. Because moisture is retained inside due to gelation caused by the konnyaku ingredient 2, the food retains a moist texture even when thawed in a microwave oven without wrapping. The moisture remains inside as bound water.

[0034] (7 foods containing konnyaku ingredients) Since the konnyaku-containing food 7 contains konnyaku, it can be a low-calorie food, a low-carbohydrate food, a diet food, etc. Note that a gluten-free base ingredient 3 that does not contain wheat flour may also be used.

[0035] <Example> (Example of Food 7 Containing Konnyaku Ingredient) Below are the amounts of each ingredient for the waffles. Konnyaku ingredients 2: 100g, Base ingredients 3: 560g rice flour, 56g baking powder, 8g tofu, Seasoning 16: 8g salt, 24g lemon juice, 160g amazake

[0036] The process for making waffles is listed below. (1) Put the tofu into a blender and crush it for about 10 minutes until there are no lumps. (2) Mix the tofu with the powdered ingredients (rice flour, tofu powder), salt, and baking powder. (3) Add the paste-like konjac ingredients 2 and knead for about 1 minute. (4) Add amazake and lemon juice and knead for about 1 minute. (5) Weigh out 220g and pour into a waffle maker. Bake at 210℃ for 5 minutes. (6) After baking, quickly freeze in a blast chiller (-40°C) for at least 30 minutes. (7) Individually packaged. (8) Store in a freezer at -20°C or below overnight (for at least 6 hours). When ready to eat, remove the packaging and defrost in the microwave without covering with plastic wrap.

[0037] [3. Konjac ingredients] (Konnyaku ingredient 2 manufacturing method) FIG. 2 shows a schematic flow chart of the method for producing a paste-like konnyaku food product. The manufacturing method 18 for the paste-like konnyaku food material 2 shown in Figure 2 comprises step R1 of preparing konnyaku refined flour 9, step R2 of preparing water 10, step R3 of swelling the konnyaku refined flour 9, step R4 of adding an alkaline coagulant 12 to the swollen (paste-like material) paste-like food material 11 and kneading it, step R5 of heating the food material 13 mixed with the coagulant at 80°C or higher for 60 to 100 minutes while kneading it, and then step R6 of rapidly cooling it to room temperature.

[0038] (Process R1) Prepare 10 to 30g of Konnyaku flour 9.

[0039] (Process R2) Prepare 1000ml of water.

[0040] (Process R3) Water 10 is added to the konnyaku refined powder 9 to swell it. The concentration of the konnyaku refined powder is 1 to 4 wt%. It is preferable to slowly swell it with cold water to dissolve the konnyaku refined powder. The concentration of the konnyaku refined powder is preferably 1.5 to 3.5 wt%.

[0041] (Process R4) An alkaline coagulant 12 is added to the pasty food material 11. As the alkaline coagulant 12, a coagulant such as calcium hydroxide or calcium carbonate is used.

[0042] (Process R5) The food material 13 mixed with the coagulant is heated at 60 to 90°C for 60 minutes or more, preferably at 80 to 90°C for 60 to 100 minutes. The heating time varies depending on the pH and heating temperature. The higher the pH and heating temperature, the shorter the heating time tends to be.

[0043] (Process R6) The mixture is cooled in water at 20°C or below, preferably by rapid cooling to around room temperature. The finished paste-like konjac food product 2 has a pH of 8 to 9.0, preferably about pH 8.5. For example, it has a paste-like texture similar to jam.

[0044] <Example> (Example of paste-like konnyaku food ingredient) Konnyaku paste was prepared by mixing 10-30g of konnyaku flour refined powder with 1000ml of water. An alkaline coagulant was added, and the mixture was heated at 60-90°C for 60-100 minutes, then cooled to a temperature of approximately 20°C to obtain a paste-like konnyaku food material. The paste-like konnyaku food material had a pH of 8.5.

[0045] 4. Other Embodiments Next, we will explain another embodiment of the manufacturing method 1 of the present invention. The manufacturing method of this embodiment is almost the same as the above-mentioned manufacturing method 1, so the same parts are given the same reference numerals and their explanation will be omitted.

[0046] Second Embodiment As shown in Figure 3, this manufacturing method 15 does not include the baking step S4, unlike the first embodiment. The mixed ingredients 4 are gelled by freezing to become frozen dough 8. The frozen dough 8 is stored frozen. When cooking, the baking step S4 is performed.

[0047] [5. Other] Coarse flour may be used in the konnyaku refined flour 9 in Fig. 2. In this case, the coarse flour is crushed once before being used for processing. The production method, frozen food, and food described in the first embodiment can be used in appropriate combination with the items described as other embodiments and others.

[0048] [6. Summary] (1, 9) Frozen food 6 containing konnyaku ingredients is formed by baking dough 4 and freezing the baked dough 5, and is characterized in that dough 4 is a mixture of konnyaku ingredients 2 made of swollen konnyaku flour, base ingredients 3 containing powdery components such as rice flour, soybean flour or wheat, and leavening agent 17. This allows the degree of baking to be adjusted during the baking process. By adjusting the baking process, it is not necessary for some of the konjac to gel. The subsequent freezing process allows the remaining konjac to gel. This makes it easy to adjust the appearance, flavor, and texture of food 7 containing konjac ingredients.

[0049] (2) In a frozen food 6 containing such a konjac ingredient, the base ingredient 3 is 10 to 99 parts by mass, and the konjac ingredient 2 is 1.0 to 4.0 wt % swelled konjac powder, and is 1 to 90 parts by mass, for a total of 100 parts by mass. Therefore, a frozen food 6 containing a konjac ingredient with a desirable appearance, flavor, and texture can be obtained.

[0050] (3, 7) Furthermore, because base ingredient 3 is gluten-free, it is suitable for people with wheat allergies. For example, foods containing gluten contain a lot of high-calorie carbohydrates and lipids. Therefore, consuming gluten-free ingredients can help prevent excess energy intake.

[0051] (4, 8, 10) The konjac food material 2 is prepared by adding an alkaline coagulant to swollen konjac powder to adjust the pH to 8 to 9.0, heating the mixture at 80°C or higher for 60 to 100 minutes, and then cooling it to near room temperature. This ensures that the konjac food material 2 is gelled.

[0052] (5) Konnyaku food product 7 is obtained by thawing the above-mentioned frozen konnyaku food product 6, and therefore has a moist texture due to the moisture retained by gelation.

[0053] (6) The frozen dough 8 containing konnyaku ingredients is made by kneading a base ingredient 3 containing a powdery material such as rice flour, soybean flour, or wheat with a konnyaku ingredient 2 consisting of swollen konnyaku flour, characterized in that, for a total of 100 parts by mass, the base ingredient 3 is 10 to 99 parts by mass, and the konnyaku ingredient 2 is 1.0 to 4.0 wt% swollen konnyaku flour and is 1 to 90 parts by mass. The inclusion of konnyaku prevents excess energy intake.

[0054] (11) Furthermore, in the freezing process, the kneaded dough 4 is rapidly frozen in the initial stage, which prevents water from evaporating and allows the water to be retained by gelation, thereby giving the thawed food 7 a moist texture. [Explanation of symbols]

[0055] 1. Manufacturing method for frozen foods containing konjac ingredients 1a. Method for producing frozen food containing konnyaku ingredients 2. Paste-like konnyaku ingredients 3 basic ingredients 4 Mixed ingredients (dough) 5 Baked ingredients 6. Frozen foods containing konnyaku ingredients 7. Foods containing konnyaku ingredients 8. Frozen dough 9 Konjac flour 10 water 11 Pasty ingredients 12 Alkaline coagulant 13 Foods mixed with coagulants 14 Heating ingredients 15. Frozen dough manufacturing method 16 Condiments 17 Leavening Agent

Claims

1. A frozen food product containing a konjac ingredient, The dough is baked, and the baked dough is frozen and shaped, The frozen food containing konnyaku ingredients is obtained by kneading the dough with a base ingredient containing a powdery material such as rice flour, soybean flour or wheat, a konnyaku ingredient made of swollen konnyaku flour, and a leavening agent.

2. As a total of 100 parts by mass, The base ingredient is 10 to 99 parts by mass, 2. The frozen food containing konjac food material according to claim 1, wherein the konjac food material is 1.0 to 4.0 wt % swelled konjac flour and is 1 to 90 parts by mass.

3. 2. The frozen food product comprising the konnyaku food material according to claim 1, wherein the base food material is a gluten-free food material.

4. The konnyaku food material is Add the swollen konjac flour, An alkaline coagulant is added to make the pH 8 to 9.

0. It is heated at 80°C or higher for 60 to 100 minutes, 4. A frozen food comprising the konnyaku food product according to claim 1, 2 or 3, which has been cooled to about room temperature.

5. A food product comprising a konnyaku food ingredient obtained by thawing a frozen food product comprising the konnyaku material according to claim 4.

6. A frozen dough containing a konjac ingredient for baking and forming into a food product, The konnyaku food material is made by kneading a base food material containing a powdery component such as rice flour, soybean flour, or wheat flour with a konnyaku food material made of swollen konnyaku flour, The base ingredient is 10 to 99 parts by mass, with the total being 100 parts by mass, The frozen dough containing the konjac food material is 1.0 to 4.0 wt % of konjac flour swelled and is 1 to 90 parts by mass.

7. The frozen dough containing konjac ingredients according to claim 6, wherein the base ingredient is a gluten-free ingredient.

8. The konnyaku food material is Add the swollen konjac flour, An alkaline coagulant is added to make the pH 8 to 9.

0. It is heated at 80°C or higher for 60 to 100 minutes, 8. A frozen dough containing the konnyaku food material according to claim 6 or 7, which has been cooled to about room temperature.

9. A base food material containing a powdery component such as rice flour, soybean flour, or wheat is kneaded with a konnyaku food material made of swollen konnyaku flour, The dough produced by the kneading is baked, The baked dough is frozen, thereby producing a frozen food containing konjac food material.

10. The konnyaku food material is Add the swollen konjac flour, An alkaline coagulant is added to make the pH 8 to 9.

0. It is heated at 80°C or higher for 60 to 100 minutes, 10. A frozen dough containing the konnyaku food material according to claim 9, which has been cooled to about room temperature.

11. 11. The method for producing a frozen food containing konjac food material according to claim 9 or 10, wherein the mixed dough is rapidly frozen in the initial stage of the freezing process.

Images