Konnyaku food ingredient manufacturing method, cold food manufacturing method and cold food

Abstract

To provide a method for producing a konjak food material that prevents cold foods from losing their shape and reduces the complexity of production, and to provide a method for producing cold food.SOLUTION: Provided is a method for producing a cold food, which is a method for producing a cold food such as ice cream, ice milk, lacto ice, or ice dessert, and includes mixing a konjac food material with a food material to be mixed and freeze the mixed food material. The method for producing konjak food material includes adding an alkaline coagulant to a pasty food material formed by mixing refined konjac powder with water, and the mixture is stirred, heated at 80°C or higher for 30 minutes or longer, and cooled to 20°C or lower.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a konnyaku food material, a method for producing a chilled food, and a chilled food. More specifically, the present invention relates to a method for producing a konnyaku food material for ice cream, ice milk, lacto ice cream, frozen desserts, and the like, a method for producing a chilled food, and a chilled food. [Background technology]

[0002] Patent Document 1 discloses a method for producing food using additives that replace thickeners and emulsifiers. The method uses konjac jelly, which is made by adding water and alkali to konjac flour to cause swelling and reaction, as at least part of the thickener or emulsifier. Patent Document 2 discloses an ice confectionery and ice confectionery ingredients that do not melt easily even at room temperature. The ice confectionery ingredients are obtained by adding milk, an okara ingredient made by grinding okara (soybean pulp) made into a paste form after squeezing soy milk from soybeans, and rice flour to lukewarm water and stirring to form a dissolved mixture, to which a hydroxide is added, and then the mixture is cooled and solidified to form a solidified shape. Patent Document 3 discloses a paste-like composition that retains its shape even when left refrigerated or at room temperature for a long period of time, and has the appearance and texture of a frozen dessert. The paste-like composition contains a powdered oil or fat composition and a water-containing liquid food. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-335880 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-233561 [Patent Document 3] Japanese Patent Application Publication No. 2019-129813 Summary of the Invention [Problem to be solved by the invention]

[0004] As shown in the patent literature, there have been ice creams and other frozen desserts that do not lose their shape. Generally, such frozen desserts contain thickening additives such as agar, carrageenan, and gelatin. It is believed that adding a large amount of these additives tends to prevent the frozen dessert from losing its shape. On the other hand, adding too much additives increases the viscosity, making handling difficult, such as stirring the ingredients and filling them into molds. Furthermore, too many additives tend to impair the texture and flavor of the finished ice cream.

[0005] Therefore, an object of the present invention is to provide a method for producing a konnyaku food material, a method for producing a chilled food, and a chilled food that prevent chilled food from losing its shape and reduce the complexity of production. [Means for solving the problem]

[0006] (1) The method for producing a konnyaku food ingredient of the present invention is a method for producing a konnyaku food ingredient to be added to ingredients of chilled foods such as ice cream, ice milk, lacto ice cream, or frozen desserts, and to be frozen together with the chilled food ingredients, and is characterized by adding an alkaline coagulant to a paste-like food ingredient formed by mixing konnyaku refined flour with water, heating the mixture at 80°C or higher for 30 minutes or more, and cooling it to 20°C or lower.

[0007] (2) In such a method for producing a konnyaku food product, the amount of the refined konnyaku flour is preferably 0.1 to 5.0 wt %.

[0008] (3) It is also preferable that the pH after cooling is 8 to 9.0.

[0009] (4) The method for producing a chilled food product of the present invention is a method for producing a chilled food product such as ice cream, ice milk, lacto ice cream, or frozen dessert, and is characterized by mixing the above-mentioned konnyaku food ingredient with ingredients for the chilled food product and freezing the mixed ingredients.

[0010] (5) In the method for producing such a chilled food product, it is preferable to freeze the mixed ingredients after filling them into a mold.

[0011] (6) The freezing temperature is preferably -4 to -40°C.

[0012] (7) It is also preferable that the ingredient of the cold food is amazake.

[0013] (8) It is also preferable that the ingredient of the cold food is tomato juice.

[0014] (9) A frozen food product such as a frozen dessert of the present invention is characterized by containing 1 to 60% by weight of the konnyaku food material produced by the above-mentioned production method.

[0015] (10) It is preferable that such chilled foods are substantially free of thickening stabilizers. "Substantially free of thickening stabilizers" means that they are not included primarily for the purpose of increasing viscosity for shape retention or air entrapment. This does not specify that they contain no thickening stabilizers at all. This includes cases where the konnyaku ingredient replaces the thickening stabilizer, or where the konnyaku ingredient replaces part of the thickening stabilizer. In the case of partial replacement, the thickening stabilizer is not primarily used for the purpose of increasing viscosity for shape retention or air entrapment.

[0016] (11) It is also preferable that the product is substantially free of milk and dairy products. "Substantially free of milk and dairy products" means that the product is not included for the purpose of increasing viscosity for shape retention or air entrapment. This does not specify that the product is completely free of milk and dairy products. This includes cases where konnyaku ingredients are substituted for milk and dairy products, or where konnyaku ingredients are partially substituted for milk and dairy products. In the case of partial substitution, the milk and dairy products are not primarily used for the purpose of increasing viscosity for shape retention or air entrapment. It also includes not containing any proteins that are allergens (for example, one or more substances selected from the seven specified raw materials and 21 items equivalent to specified raw materials) for the purpose of eliminating them altogether. [Effects of the Invention]

[0017] According to the present invention, chilled food that does not easily lose its shape can be easily produced. [Brief explanation of the drawings]

[0018] [Figure 1] FIG. 1 shows a schematic flow chart of the method for producing a cold food product of the present invention. [Figure 2] FIG. 2 shows a schematic flow chart of the method for producing the konnyaku food product of FIG. [Figure 3] FIG. 3 is a photograph showing Example 1, which was carried out for comparison. [Figure 4] Figure 4 is a photograph taken one hour after the same as in Figure 3. [Figure 5] Figure 5 is a photograph taken two hours after the same as in Figure 3. [Figure 6] Figure 6 is a photograph of Figure 3 taken three hours later. [Figure 7] Figure 7 is a photograph of Figure 3 taken 6 hours later. [Figure 8] FIG. 8 is a photograph showing Example 2, which was carried out for comparison. [Figure 9] Figure 9 is a photograph of Figure 8 taken 60 minutes later. [Figure 10] Figure 10 is a photograph of Figure 8 taken 90 minutes later. [Figure 11] Figure 11 is a photograph of Figure 8 taken 120 minutes later. DETAILED DESCRIPTION OF THE INVENTION

[0019] [1. Brief description] The method for producing a chilled food product of the present invention (hereinafter referred to as the production method) is a method for producing a chilled food product that retains its shape at room temperature by adding a specific konnyaku food ingredient (a product of the production method of the present invention). The konnyaku food ingredient is a konnyaku food ingredient that is first heated in a specified process and then cooled in a specified process to form a paste. This konnyaku food ingredient is usually viscous and solidifies or gels when frozen. Once solidified or gelled, it tends not to melt like so-called konnyaku. For this reason, in the production process, ingredients (mixed ingredients) containing the konnyaku food ingredient impart appropriate viscosity to the mixed ingredients in place of thickening stabilizers, milk, or dairy products. After freezing, the solidification or gelation results in a chilled food product that retains its shape and is resistant to melting.

[0020] (Amount of konnyaku ingredients) As the amount of konnyaku ingredients increases, the viscosity of the mixed material tends to increase, so the amount of konnyaku ingredients added should be adjusted to an amount that allows for stirring during the manufacturing process and facilitates the incorporation of air bubbles.

[0021] (Retains shape) The chilled food is prevented from losing its shape and is not easily melted at room temperature, which is assumed to be about 25°C, but it is also preferable that the food does not lose its shape even at an outside temperature of around 40°C in the summer in Japan.

[0022] (Cold food) Cold foods include ice cream, gel dressing, bavarois, pudding, jelly, etc. Ice cream refers to a combination of four types: ice cream, ice milk, lacto ice cream, and frozen desserts. Specifically, ice cream is anything with a milk solids content of 15.0% by weight or more (of which milk fat is 8.0% by weight or more), ice milk is anything with a milk solids content of 10.0% by weight or more (of which milk fat is 30% by weight or more), lacto ice cream is anything with a milk solids content of 3.0% by weight or more, and all other types are frozen desserts. Here, milk solids refers to the portion of milk after removing water, and is composed of milk fat and non-fat milk solids. Non-fat milk solids further contain carbohydrates, minerals, and vitamins in addition to protein.

[0023] [2.Detailed explanation] FIG. 1 shows a schematic flow chart of the manufacturing method of the present invention. The manufacturing method 1 shown in FIG. 1 mainly comprises step S1 of preparing konnyaku food material 2, step S2 of preparing food material 3 to be mixed, step S3 of mixing konnyaku food material 2 with food material 3 to be mixed, and step S11 of freezing the mixed food material 4. In this embodiment, between the mixing step S3 and the freezing step S11, there are a filtering step S4, a homogenizing step S5, a sterilizing step S6, a cooling step S7, an aging step S8, a freezing step S9, and a filling step S10. Note that one or more of these steps S4 to S10 may be omitted as necessary.

[0024] (Process S1: Konnyaku ingredient preparation process) In step S1, a konnyaku food material 2 is prepared. The weight ratio of the konnyaku food material 2 to the food material 3 to be mixed is generally 1 to 60% by weight, although it depends on the properties of the food material 3 to be mixed. Since the temperature at which the konnyaku food material 2 solidifies or gels is approximately 0° C. or below, if the temperature is higher than 0° C., the viscosity is less likely to increase due to the solidification or gelation of the konnyaku food material 2. This makes production easier.

[0025] (Step S2: Preparation of ingredients to be mixed) In step S2, ingredients 3 to be mixed are prepared. In this embodiment, the ingredients 3 to be mixed are ingredients for ice cream.

[0026] (Ice cream ingredients) Ingredients for ice cream include, for example, water, milk and dairy products, sweeteners, and fats and oils. Furthermore, known additives such as emulsifiers, stabilizers, flavorings, and colorings, as well as other additional ingredients such as fruit pulp, fruit juice, and amazake, may be used as needed. In this embodiment, no emulsifiers or stabilizers are used. Instead, konnyaku food material 2 is used. Details of these ingredients will be described later. Milk and dairy products, sweeteners, oils and fats, emulsifiers, stabilizers, flavorings, and colorings may be added as needed. However, it is not necessary to use any of these ingredients. Emulsifiers and stabilizers may also be used together with konnyaku ingredients 2.

[0027] (Process S3: Mixing process) In step S3, the konnyaku food material 2 is mixed with the food material 3 to be mixed. The ingredients are mixed in a known device such as a mixing tank, and dissolved and dispersed to prepare a mixed food material 4. The temperature during mixing is not particularly limited, but a temperature of 30 to 70°C is preferred from the viewpoint of uniformly and easily dissolving and dispersing the ingredients. Depending on the ingredients of the ice cream, the food material 4 mixed in step S3 becomes an emulsion.

[0028] (Process S4: Filtration process) In step S4, the resulting mixed food material 4 is filtered to remove impurities.

[0029] (Process S5: Homogenization process) In step S5, the milk fats and oils are pulverized and homogenized. For example, the process is carried out at a temperature of 50 to 80°C. This process is carried out using a conventional homogenizer such as a homogenizer or homomixer. For example, the homogenization process has the effects of mixing various ingredients, pulverizing fat globules to 2 microns or less for emulsification, improving foamability to promote overrun, and creating a smooth texture. Overrun refers to the amount of air mixed in. By mixing in the right amount of air, the cream becomes softer and has a better texture. Konnyaku food ingredient 2 is viscous, so it can trap air bubbles and promote overrun even though it does not contain milk or dairy products. By using konnyaku food ingredient 2, it is possible to eliminate milk and dairy products, which are allergens. Furthermore, because konnyaku food ingredient 2 is plant-based, it is possible to eliminate animal ingredients, making it possible to produce foods that comply with halal diets.

[0030] (Process S6: Sterilization process) In step S6, sterilization is performed. For example, sterilization is performed at 68°C for 30 minutes or more as required by law, or by a method with an equivalent effect. For example, this is performed by a known continuous heating method such as UHT sterilization or HTST sterilization, or a batch or continuous indirect heating method. The homogenization treatment and the sterilization treatment may be carried out in any order.

[0031] (Process S7: Cooling process) In step S7, the mixed food ingredients 4 after sterilization treatment are cooled to 0 to 5° C. This is to prevent deterioration of the mixed food ingredients 4, which may occur if the emulsion after sterilization treatment is left at a high temperature, for example.

[0032] (Step S8: Aging step) In step S8, the mixed food material 4 is aged as needed. It is stored in a tank for a certain period of time to solidify the fat in the mixed food material 4, increase the viscosity, and improve the smoothness and formability of the texture. Aging is performed by a known method.

[0033] (Step S9: Freezing step) In step S9, the mixed food ingredients 4 are subjected to a known freezing process, for example. The temperature of the mixed food ingredients 4 during freezing may be, for example, −2 to −8° C. The freezing process is carried out by rapidly cooling the mixed food ingredients 4 in a freezer to freeze the water content, while mixing in an appropriate amount of air to achieve a predetermined overrun (usually 60 to 100%).

[0034] (Process S10: Filling process) In step S10, the mixed ingredients 4 are filled into a mold, container 13, etc. as needed. Since the mixed ingredients 4 are not solidified or gelled and the viscosity of the mixed ingredients 4 is not relatively high, filling is easy.

[0035] (Process S11: Freezing process) The freezing temperature at this time is -5 to -40°C, preferably -5 to -20°C. In this embodiment, it is about -18°C. It is preferable to freeze at a freezing temperature that corresponds to the freezing temperature of the chilled food 5. The freezing time is, for example, 2 hours or more, preferably 8 hours or more, i.e., about overnight. When freezing in a freezer at about -18°C for 8 hours or more, the solidification or gelation of the konjac component 2 is more reliable.

[0036] (Details of ingredients for ice cream products) (Other additional ingredients) Next, the ingredients of ice creams will be described in detail. Other additional ingredients include, for example, tomato juice, fruit juice (e.g., apple, grape, orange, etc.), amazake (sweet sake), vegetable juice, etc. Examples using amazake and tomato juice as other additional ingredients will be described later. Amazake is what is called rice koji amazake and mainly contains rice koji or koji. Rice koji amazake includes, for example, amazake made using only rice koji, amazake made by adding rice to koji, amazake made by adding glutinous rice to koji, or amazake made by adding glutinous rice to rice koji. Amazake made from sake lees may also be used.

[0037] (Milk and dairy products) When milk and dairy products are used together with the konnyaku food ingredient 2, examples of milk include cow's milk and skim milk. Examples of dairy products include skim milk powder, modified milk powder, cream, condensed milk, fermented milk, etc. Either milk or dairy products may be used, or both may be used.

[0038] (sweetener) Sweeteners are broadly divided into carbohydrate and non-carbohydrate types. Non-carbohydrate sweeteners include natural sweeteners and synthetic sweeteners.

[0039] Specific carbohydrate-based sweeteners include, for example, sugar; starch-derived sugars such as glucose, fructose, maltose, starch syrup, isomerized sugar, isomaltooligosaccharide, and trehalose; sugar alcohols such as sorbitol, mannitol, maltitol, reduced starch syrup, reduced palatinose, xylitol, and erythritol; and other sugars such as fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, lactoferrin oligosaccharides, soybean oligosaccharides, raffinose, and lactose. Non-sugar sweeteners include natural sweeteners such as stevia and licorice (glycyrrhizin); and synthetic sweeteners such as saccharin, aspartame, acesulfame K, and sucralose.

[0040] (oils and fats) Examples of fats and oils include vegetable fats such as coconut oil, palm oil, palm kernel oil, soybean oil, rapeseed oil, etc., and animal fats such as lard, fat, fish oil, etc. Of course, dairy fats such as butter and cream can also be used.

[0041] (emulsifier) Examples of emulsifiers include glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and propylene glycol fatty acid esters.

[0042] (Thickening stabilizer) When a thickening stabilizer is used together with the konjac food ingredient 2, examples of the stabilizers include plant-derived stabilizers (thickening polysaccharides) such as carrageenan, guar gum, locust bean gum, (microcrystalline) cellulose, pectin, starch, gum arabic, etc.; animal-derived stabilizers such as gelatin, casein, casein sodium, etc.; and synthetic stabilizers such as carboxymethylcellulose (CMC), methylcellulose, etc.

[0043] (konnyaku ingredients 2) FIG. 2 shows a schematic flow chart of the method for producing konnyaku food products. The method 6 for producing konnyaku food material 2 shown in Figure 2 comprises step R1 of preparing konnyaku refined flour 7, step R2 of preparing water 8, step R3 of swelling konnyaku refined flour 7, step R4 of adding alkaline coagulant 10 to the swollen pasty food material 9 and kneading it, step R5 of heating at 80°C or higher for 30 minutes or more while kneading, and then step R6 of cooling in water at 20°C or lower.

[0044] (Properties of Konnyaku Ingredient 2) The paste-like food material 9 is generally called konnyaku paste. The solidified konnyaku paste is generally called konnyaku. The konnyaku food material 2 produced by production method 6 exhibits properties different from those of the paste-like food material 9 and konnyaku. The konnyaku food material 2 produced by production method 6 exists in a paste form at room temperature, solidifies or gels when frozen, and maintains the solidified or gelled state even when thawed. The degree of solidification or gelation tends to increase as the amount of konnyaku refined flour 7 in the konnyaku food ingredient 2 increases. The shape-retaining effect of the chilled food 5 also tends to increase as the amount of konnyaku food ingredient 2 increases.

[0045] (Process R1) Prepare 5 to 40g of Konnyaku Seiko 7.

[0046] (Process R2) Prepare 1000ml of water 8.

[0047] (Process R3) Water 7 is added to the konnyaku refined flour 7 to cause swelling. The concentration of the konnyaku refined flour is 0.1 to 5.0 wt%. It is preferable to slowly swell it with cold water to dissolve the konnyaku refined flour 7. At this time, the color of the paste-like food material 9 is white. The concentration of the konnyaku refined flour 7 is preferably 0.5 to 4.0 wt%, more preferably 1 to 3 wt%. Coarse flour may also be used as the konnyaku refined flour 7.

[0048] (Process R4) An alkaline coagulant 10 is added to the pasty food material 9. At this time, the color of the food material 11 mixed with the coagulant is light pink.

[0049] The alkaline coagulant 10 used in the present invention is not limited to calcium hydroxide, but may include hydroxide compounds such as sodium hydroxide, potassium hydroxide, and magnesium hydroxide, carbonates such as sodium carbonate, potassium carbonate, calcium carbonate, and magnesium carbonate, sulfates such as calcium sulfate, potassium sulfate, sodium sulfate, and magnesium sulfate, organic acid salts such as sodium citrate, sodium tartrate, sodium malate, sodium acetate, sodium lactate, and sodium succinate, and phosphates such as sodium polyphosphate, sodium pyrophosphate, and sodium metaphosphate. In addition to these basic salts, other usable basic amino acids include arginine, lysine, histidine, ornithine, and citrulline.

[0050] (Process R5) The food material 11 mixed with the coagulant is heated at 60-90°C for at least 30 minutes, preferably at 80-90°C for 90 minutes to 6 hours. 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. The color of the heated food material 12 becomes white. It is preferable to heat while stirring.

[0051] (Process R6) The konjac food product 2 is cooled in water at 20°C or below. The finished konjac food product 2 becomes, for example, a paste-like texture like jam. When it becomes a paste, it turns reddish-yellow. For example, the confirmation of this reddish-yellow color may be used as an indication that the paste-like konjac food product 2 is complete. The finished konjac food product 2 has a pH of 8 to 9.0, preferably about pH 8.5.

[0052] (Example of Konnyaku Ingredient 2) 5 to 40 g of konnyaku refined flour 7 was mixed with 1000 ml of water 8 to prepare konnyaku paste (paste-like food material 9). An alkaline coagulant was added, and the mixture was heated at 60 to 90°C for 90 minutes to 6 hours, and then cooled to a temperature of approximately 20°C to obtain a paste-like konnyaku food material 2. The paste-like konnyaku food material 2 had a pH of 8.5.

[0053] 3. Example 1 (Tomato juice) Comparative Example 1 Next, a comparative example will be shown, which was carried out to compare a sample of a cold food product produced by Production Method 1 of the present invention with a comparative sample. Figure 3 is a photograph showing Comparative Example 1. Five types of samples, designated A to E, were prepared. Each sample weighed 100 g and was placed in a container of the same shape and frozen in a freezer at -20°C for at least 8 hours. The frozen samples were removed and left at room temperature (approximately 15°C), and their appearance was observed at predetermined intervals. The five cylindrical shapes shown in Figure 3 are the samples. Sample symbols A to E correspond to the samples from right to left.

[0054] (Sample A) The cylindrical sample on the far right of Figure 3 corresponds to Sample A. Sample A is 100% tomato juice that has been frozen.

[0055] (Sample B) The second cylindrical sample from the right in Figure 3 corresponds to Sample B. Sample B was prepared by preparing 30 g of paste-like food material 9, which was adjusted to have a konnyaku refined flour 7 content of 1.5 wt%, mixing it with 70 g of the same tomato juice as Sample A, and freezing it.

[0056] (Sample C) The third cylindrical sample from the right in Figure 3 corresponds to Sample C. Sample C was prepared by preparing 30 g of paste-like food material 9, which had been adjusted to have a konnyaku refined flour 7 content of 1.5 wt%, adding 70 g of water, mixing, and freezing.

[0057] (Sample D) The fourth cylindrical sample from the right in Figure 3 corresponds to sample D. Sample D was prepared by mixing 30 g of konnyaku food material 2 produced by production method 6 of the present invention with 70 g of the same tomato juice as sample A, and freezing the mixture. The amount of konnyaku refined flour 7 in konnyaku food material 2 is the same as in samples B and C. Sample D corresponds to chilled food 5 produced by production method 1 of the present invention.

[0058] (Sample E) The fifth cylindrical sample from the right (leftmost) in Figure 3 corresponds to Sample E. Sample E was prepared by adding 70 g of water to 30 g of the same konjac food ingredient 2 as Sample D, mixing it, and freezing it.

[0059] (frozen state) The photograph shown in Figure 3 shows the state after taking out the samples from the freezer. All samples are frozen in the shape of a container. It is assumed that a cold food product 5 such as ice cream, ice milk, lacto ice cream, or frozen dessert in this state is offered to a person to eat.

[0060] (Status after 1 hour) The photographs in Figure 4 show the state of each sample approximately one hour after being removed from the freezer. Samples A and B have begun to melt, with the melted liquid spreading near the bottom of the sample. No melted liquid can be seen in samples C, D, and E.

[0061] (Status after 2 hours) The photographs in Figure 5 show the condition of each sample approximately two hours after being removed from the freezer. Samples A and B have further melted liquid. Melted liquid can be seen in samples C, D, and E. Sample A has noticeable gaps (e.g., internal spaces). Sample B has lost the corners at the top and is rounded near the top. Samples C and E have rounded corners at the top and are generally rounded near the top. Sample D maintains its corners.

[0062] (After 3 hours) The photographs in Figure 6 show the state of each sample approximately three hours after being removed from the freezer. Samples A and B have begun to dissolve more liquid. In order, samples C, E, B, A, and D have undergone the greatest shape changes. Sample A has become even larger, with noticeable voids. Sample B has become round overall. Samples C and E have undergone roughly the same degree of shape change, remaining round overall. Sample D has maintained some of its shape.

[0063] (Status after 6 hours) The photograph in Figure 7 shows the state of each sample approximately six hours after being removed from the freezer. Samples A and B still have solid components such as tomato juice fiber remaining, while the rest of the solid components such as fiber have dissolved into liquid. Samples C and E have melted and lost their three-dimensional shape. Sample D has crumbled, but still maintains its shape.

[0064] (summary) Sample D, which was a mixture of tomato juice and konnyaku food ingredient 2, maintained its shape better than the other samples. The solid components in the tomato juice, such as fiber, were somewhat solidified by konnyaku food ingredient 2, which is thought to help maintain the shape.

[0065] 4. Example 2 (Amazake) Comparative Example 2 Next, a second comparative example was conducted to compare a sample of a chilled food product produced by Production Method 1 of the present invention with a comparative sample. Figure 8 is a photograph showing Comparative Example 2. Since Example 2 has many similarities with Example 1, we will omit a description of the similarities, such as the freezing conditions and sample preparation, and will focus on the differences. Eight types of samples, numbered 1 to 8, were prepared. Each sample weighed 40 g. The eight cylindrical shapes shown in Figure 8 are the samples. The numbers displayed in Figure 8 correspond to samples 1 to 8. In the figure, samples are numbered from 1 on the left end of the top row to 4 on the right end, and from 5 on the left end of the bottom row to 8 on the right end. In Example 2, amazake was used instead of the tomato juice used in Example 1. Amazake is also called koji amazake, and in this embodiment, amazake made only from rice koji was used. The rice koji amazake was separated into amazake liquid and amazake grains using a sieve. Several samples were prepared by varying the amounts of amazake liquid and amazake grains.

[0066] (Sample 1) The cylindrical sample on the top left of Figure 8 corresponds to Sample 1. Sample 1 was made by mixing 25 g of amazake liquid and 15 g of amazake grains and freezing them.

[0067] (Sample 2) The second cylindrical sample from the left in the top row of Figure 8 corresponds to Sample 2. Sample 2 is made by freezing 40 g of amazake liquid.

[0068] (Sample 3) The third cylindrical sample from the left in the top row of Figure 8 corresponds to Sample 3. Sample 3 was made by mixing 35 g of amazake liquid and 5 g of amazake grains and freezing them.

[0069] (Sample 4) The fourth cylindrical sample from the left (far right) in the top row of Figure 8 corresponds to Sample 4. Sample 4 was prepared by mixing 12 g of the same konnyaku food material 2 as in Example 1 with 17.5 g of amazake liquid and 10.5 g of amazake grains, and then freezing the mixture. Sample 4 corresponds to the chilled food product 5 produced by Production Method 1 of the present invention.

[0070] (Sample 5) The cylindrical sample on the far left in the bottom row of Figure 8 corresponds to Sample 5. Sample 5 was prepared by mixing 12 g of the same konnyaku food ingredient 2 as in Example 1 with 28 g of amazake liquid and freezing the mixture. Sample 5 corresponds to the chilled food 5 produced by Production Method 1 of the present invention.

[0071] (Sample 6) The second cylindrical sample from the left in the bottom row of Figure 8 corresponds to Sample 6. Sample 6 was prepared by mixing 12 g of the same konnyaku food material 2 as in Example 1 with 24.5 g of amazake liquid and 3.5 g of amazake grains, and then freezing the mixture. Sample 6 corresponds to the chilled food product 5 produced by Production Method 1 of the present invention.

[0072] (Sample 7) The third cylindrical sample from the left in the bottom row of Figure 8 corresponds to Sample 7. Sample 7 was prepared by mixing 12 g of the same pasty food material 9 as in Example 1 with 17.5 g of amazake liquid and 10.5 g of amazake grains, and then freezing the mixture.

[0073] (Sample 8) The fourth cylindrical sample from the left (right end) in the bottom row of Figure 8 corresponds to Sample 8. Sample 8 was prepared by mixing 12 g of the same pasty food material 9 as in Example 1 with 28 g of amazake liquid and freezing the mixture.

[0074] (frozen state) The photograph in Figure 8 shows the state of the samples after they were taken out of the freezer. All samples are frozen in the shape of a container. It is assumed that a cold food such as ice cream, ice milk, lacto ice cream, or frozen dessert in this state is offered to a person who is to eat it.

[0075] (Status after 60 minutes) The photograph in Figure 9 shows the condition of each sample approximately 60 minutes after being removed from the freezer. Samples 1, 2, and 3 have lost their shape. Samples 7 and 8 have lost their upper halves, leaving only the base. Samples 5 and 6 have rounded corners. Sample 4 has maintained its shape.

[0076] (After 90 minutes) The photograph in Figure 10 shows the state of the samples approximately 90 minutes after they were removed from the freezer. Samples 1, 2, 3, 5, 6, 7, and 8 have lost their shape. Sample 4 has become rounded overall, but has maintained its shape.

[0077] (Status after 120 minutes) The photograph in Figure 11 shows the state of the samples approximately 120 minutes after they were removed from the freezer. Samples 1, 2, 3, 5, 6, 7, and 8 have lost their shape. Sample 4 has become rounded overall, but has maintained its shape.

[0078] (summary) Samples 4, 5, and 6 maintained their original shape even after 60 minutes. This indicates that mixing konnyaku ingredient 2 has the effect of maintaining the shape.

[0079] 5. Example 3 (Base recipe 1) The base is made by mixing 500 g of konnyaku food material 2 produced by production method 6 so that the konnyaku refined flour 7 is 1.5 wt %, with 1000 cc of rice koji amazake, 200 cc of water, and 5 g of salt. Flavors, fruit pulp, fruit juice, etc. are added to this base and mixed to make food material 4 (see step S3).

[0080] The amazake used as the base is what is called rice koji amazake, and mainly contains rice koji or koji. For example, it includes amazake made from rice koji only, koji with rice added, koji with glutinous rice added, or rice koji with glutinous rice added. Amazake made from sake lees may also be used. For example, ingredients that can be added include lemon juice, sesame seeds, soybean flour, chocolate powder, sweet potato, and pumpkin.

[0081] (Base recipe 2) The base is a mixture of 500 g of konnyaku food material 2 produced by production method 6 so that the konnyaku refined flour 7 is 3 wt % with 1000 cc of rice koji sweet sake, 600 cc of water, and 5 g of salt.

[0082] [6. Summary] (1) The method 1 for producing a konnyaku food ingredient of the present invention is a method 6 for producing a konnyaku food ingredient 2 to be added to ingredients of a cold food 5 such as ice cream, ice milk, lacto ice cream, or frozen dessert, and to be frozen together with the ingredients of the cold food, characterized in that an alkaline coagulant 10 is added to a paste-like food ingredient 9 formed by mixing konnyaku refined flour 7 with water 8, and the mixture is stirred and heated at 80°C or higher for 30 minutes or more, and then cooled to 20°C or lower. The konnyaku food ingredient 2 can be used as a thickening and stabilizing agent for chilled foods. When frozen together with the ingredients of chilled foods, it solidifies or gels, improving the shape retention of the chilled foods. Such a konnyaku food ingredient 2 can be easily produced.

[0083] (2) In this method for producing konnyaku food products, the konnyaku refined flour is 0.1 to 5.0 wt %, which enhances the shape retention of chilled foods.

[0084] (3) Furthermore, since the pH after cooling is 8 to 9.0, it can be combined with a wide range of ingredients, additives, and seasonings.

[0085] (4) The method 6 for producing a chilled food product of the present invention is a method for producing a chilled food product such as ice cream, ice milk, lacto ice cream, or frozen dessert, characterized in that the konnyaku food material 2 produced by the above-mentioned method is mixed with a food material 3 to be mixed, and the mixed food material is frozen. The chilled food product 5 is a food product that is difficult to melt due to solidification or gelation caused by freezing based on the konnyaku food material 2.

[0086] (5) Such chilled food products 5 are produced by filling the mixed ingredients 4 into a container 13 or the like and then freezing them, so that the shape retention effect due to solidification or gelation caused by freezing occurs after filling. This makes production easy.

[0087] (6) Furthermore, since the freezing temperature is -4 to -40°C, the shape retention effect is ensured.

[0088] (7) Furthermore, since the ingredient 3 to be mixed is amazake, the food can be produced without adding or with reduced amounts of sweeteners such as sugar.

[0089] (8) In addition, since the ingredient 3 to be mixed is tomato juice, the nutritional components of vegetables can be ingested as a cold food, which diversifies the intake of the nutritional components of vegetables.

[0090] (9) The chilled food product 5 of the present invention is a chilled food product such as a frozen dessert, and is characterized by containing 1 to 60% by weight of the konnyaku food material 2 produced by the above-mentioned production method 1. Therefore, it is difficult to melt.

[0091] (10) Such a chilled food product 5 does not substantially contain a thickening agent, and therefore the konnyaku food ingredient 2 can be used in place of a vegetable thickening agent. Furthermore, the texture and flavor of the chilled food product can be adjusted based on the amount and concentration of the konnyaku food ingredient 2.

[0092] (11) Furthermore, since the konnyaku food ingredient 2 is substantially free of milk and dairy products, it can be used in place of milk and dairy products, and the texture and flavor are not impaired. [Explanation of symbols]

[0093] 1. Methods for producing cold foods 2 Konjac ingredients 3 Ingredients to mix 4 Mixed ingredients 5. Cold foods 6. Konnyaku food manufacturing method 7 Konjac flour 8 water 9 Glue-like ingredients 10 Alkaline coagulant 11 Foods mixed with coagulants 12 Heating ingredients 13 Container

Claims

1. A method for producing a paste-like konnyaku food material to be added to ingredients of a cold food such as ice cream, ice milk, lacto ice cream, or frozen dessert, and to be frozen together with the ingredients of the cold food, comprising: A step of mixing konnyaku refined flour with water to form a paste-like food material having a concentration of 0.1 to 5.0 wt %; adding an alkaline coagulant to the paste-like food material and heating the mixture at 80°C or higher for 30 minutes or more; and then cooling the mixture to 20°C or less. The method for producing a konnyaku food material is characterized in that the pH of the konnyaku food material obtained by the above step is 8 to 9.

0.

2. A method for producing a cold food such as ice cream, ice milk, lacto ice cream, or frozen dessert, comprising: Mixing the konnyaku food material produced by the method of claim 1 with a food material to be mixed with it, The method for producing a cold food product comprises freezing the mixed ingredients.

3. 3. The method for producing a chilled food product according to claim 2, wherein the mixed ingredients are packed into a container or the like and then frozen.

4. 4. The method for producing a chilled food product according to claim 2 or 3, wherein the freezing temperature is -4 to -40°C.

5. A method for producing a chilled food product as described in claim 2, which contains 1 to 60 weight percent of the konnyaku food ingredient.

6. The method for producing a chilled food product according to claim 5, which is substantially free of thickening stabilizers.

7. The method for producing a cold food product according to claim 5 or 6, which is substantially free of milk and dairy products.

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