Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1994-03-17
1995-09-12
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426646, A23L 1314, A23L 1317
Patent
active
054495261
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
TECHNICAL FIELD
The present invention relates to a dietary fibrous food produced by using KONJAK mannan and minced meat as the main raw material, which dietary fibrous food is excellent dietetically, organoleptically and in terms of physical properties.
BACKGROUND ART
KONJAK (Amorphophallus), a plant belonging to the family of Araceae, contains mannans, such as glucomannan, of polysaccharides in a high percentage in its corm. The mannans contained in the corm of KONJAK are generically referred to as KONJAK mannan.
An aqueous solution of KONJAK mannan gels when an alkaline compound (coagulant) such as Ca(OH).sub.2 is added thereto. As is well known, the produced gel becomes an irreversible elastic gel on heating, forming KONJAK jelly (Japanese "KONNYAKU") which is a traditional food of Japan.
By way of parenthesis, a process of producing this KONJAK jelly is described below: First, (a) KONJAK mannan and water are mixed in a ratio by weight of 1:35-40 and the mixture is stirred. Stirring is continued until the viscosity of the mixture elevates and the sediment of the KONJAK mannan particles disappears. Usually, about 15 minutes are required for this. Then, (b) the mixture is allowed to stand until the KONJAK mannan particles are moistened and swell up by absorbing water, for which usually about 40-120 minutes are required. This is the step generally referred to as Japanese "mebiraki" or swelling of KONJAK mannan. Next, (c) the thus obtained swollen substance (hydrate of KONJAK mannan) is acted on by a coagullant to form a hydrate gel. Finally, (d) this hydrate gel is molded into a desired shape with an appropriate size and then heated to form an irreversible elastic gel. This elastic gel is synonymous with KONJAK jelly. What is to be noted regarding the above process is that in order to let the coagulant act effectively, the KONJAK mannan particles are swollen previous to the action of the coagulant, and for attaining this, water, in turn, is added in a large quantity, such as about 35 parts by weight or more to one part by weight of KONJAK mannan. By so doing, pre-heating molding of the hydrate gel obtained by the action of a coagulant is made possible.
KONJAK mannan is a kind of dietary fiber, and wider use of this substance in the field of foods is desired from the dietetical standpoint. So far, however, its use has been mostly restricted to a main raw material for processed foods in the form of the minced or ground version of KONJAK jelly. It is known to use such hydrate gel obtained in the step (c) in the above-described KONJAK jelly producing process, without heating, as a subsidiary raw material for processed foods. However, there has not yet been reached the stage of positive use of said substance because a long-time process is required therefor, reproducibility still cannot be secured, and the peculiar disagreeable smell and high pH values above 10 are given to the resultant processed foods, which, in turn, constitutes insuperable negative factors for practical use of said substance.
For producing KONJAK jelly, as described above, KONJAK mannan is dissolved in a large amount of water, such as 35-40 parts by weight to one part by weight of KONJAK mannan, and this aqueous solution of KONJAK mannan is allowed to stand for about 40 minutes or more to effectuate swelling of the KONJAK mannan particles, then a coagulant is added thereto and the produced gel is heated.
In the attempts of utilization of various properties of KONJAK mannan in production of processed foods, a method for producting a flaky food by using mannan, in which water is used in amounts restricted to about half those in production of KONJAK jelly, such as preferably 15-25 parts by weight of water to one part by weight of KONJAK mannan, and which comprises dissolving KONJAK mannan, either singly or together with other subsidiary material(s), in water with stirring, adding a coagulant to form a paste-like mass, rolling out this pasty mass by passing it through pressure rolls, and solidifying it by heati
REFERENCES:
patent: 4876103 (1989-10-01), Kawano et al.
Patent Abstracts of Japan, vol. 014, No. 123 (C-0698), Mar. 8, 1990, JP-A-2000410, Jan. 5, 1990.
Patent Abstracts of Japan, vol. 014, No. 250 (C-0723), May 29, 1990, JP-A-2069164, Mar. 8, 1990.
Patent Abstracts of Japan, vol. 010, No. 377 (C-392), Dec. 16, 1986, JP-A-61170362, Aug. 1, 1986.
Corbin Arthur L.
Kabushikikaisha Mannan Ouyou Kaihatsu Kenkyusho
Kawano Nobuhisa
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