JPH0353852A - Production of massive konjak spaghetti - Google Patents
Production of massive konjak spaghettiInfo
- Publication number
- JPH0353852A JPH0353852A JP1189802A JP18980289A JPH0353852A JP H0353852 A JPH0353852 A JP H0353852A JP 1189802 A JP1189802 A JP 1189802A JP 18980289 A JP18980289 A JP 18980289A JP H0353852 A JPH0353852 A JP H0353852A
- Authority
- JP
- Japan
- Prior art keywords
- konjak
- konjac
- spaghettis
- bag
- paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 40
- 235000010485 konjac Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 238000003303 reheating Methods 0.000 claims abstract description 3
- 239000007864 aqueous solution Substances 0.000 claims abstract 2
- 239000000701 coagulant Substances 0.000 claims abstract 2
- 239000000252 konjac Substances 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 241001312219 Amorphophallus konjac Species 0.000 claims 9
- 238000007493 shaping process Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 235000002239 Dracunculus vulgaris Nutrition 0.000 abstract 1
- 235000000039 Opuntia compressa Nutrition 0.000 abstract 1
- 244000106264 Opuntia compressa Species 0.000 abstract 1
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 abstract 1
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 abstract 1
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 16
- 239000003513 alkali Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- DQFBYFPFKXHELB-UHFFFAOYSA-N Chalcone Natural products C=1C=CC=CC=1C(=O)C=CC1=CC=CC=C1 DQFBYFPFKXHELB-UHFFFAOYSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000005513 chalcones Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- DQFBYFPFKXHELB-VAWYXSNFSA-N trans-chalcone Chemical compound C=1C=CC=CC=1C(=O)\C=C\C1=CC=CC=C1 DQFBYFPFKXHELB-VAWYXSNFSA-N 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔発明の目的〕
（産業上の利用分野）
この発明は、塊状糸コンニャク製造方法に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Field of Application) This invention relates to a method for producing lump fiber konjac.
（従来の技術）
従来、コンニャクは塊状の一体物であり、煮炊きする際
に煮汁が含浸し難いため、切り口を鋭利な刃物で切るよ
りも鈍い茶碗の縁等で切り、切り口の表面を粗にし、か
つ、表面積を拡大して黙汁が含浸し易いように調理して
ぃるユ
また、それに対して糸コンニャクと呼ばれるコンニャク
を糸状形威したものがあり、味はｉ８み易いが糸状のた
め料理の盛り｛−１け等が煩雑であり、鍋物に使用され
ているに過ぎなかった。(Conventional technology) Conventionally, konnyaku is a lump-like solid substance that is difficult to absorb the broth during boiling, so rather than cutting with a sharp knife, it is cut with a blunt edge of a bowl, etc., and the surface of the cut is roughened. In addition, there is also a type of konnyaku made in a filamentous form called konnyaku, which has a pleasant taste but is stringy. The arrangement of dishes was complicated and was only used for hot pot dishes.
そこで、近年塊状の一体物のコンニャクと糸コンニャク
との両方の長所を持つ「繊維状団結コンニャク」 〔従
来の糸コンニャクとは異なり、一定の型に形威されてい
るが、食べると口の中でばらける〕が特公昭５８−２２
１８５号として開示されている。In recent years, ``fibrous konnyaku'' has been developed, which has the advantages of both lump-like konnyaku and thread konnyaku. 1978-22 Special Publication
No. 185.
（発明が解決しようとする問題点）
しかし、この繊維状団結コンニャクは、その表面層が希
アルカリであり、芯部が濃アルカリであるよう４１１１
￥威されたものでちり、その製造工程が＋Ｍ Ｈ（であ
り製造時間も長くかかり、従って光熱費，人件費等で問
題があった。(Problems to be Solved by the Invention) However, this fibrous consolidated konjac has a surface layer of dilute alkali and a core of concentrated alkali.
The manufacturing process was +MH (+MH) and took a long time to manufacture, which caused problems in terms of utility costs, labor costs, etc.
上記の欠点を除去し製造工程が簡単で、従って、製造時
間も短縮できるコンニャク製造方法を提供するものであ
る。The object of the present invention is to provide a method for producing konjac that eliminates the above-mentioned drawbacks, has a simple production process, and can shorten the production time.
（問題点を解決するための手段）
以下、この発明の一実施例を図面に従って説明すると、
コンニャク製粉またはコンニャク生芋をすった原料を加
水し放置して膨潤することによりコンニャク糊をつくる
工程と；該コンニャク糊に対して、１０重量％の凝固剤
水溶液〔水または湯に対して２％の石灰またはそれに代
わる卵殻焼成カルシウム（カルコン），炭酸ナトリウム
，リン酸塩等〕を加えて練り込み混合線状物を得る工程
と；該混合線状物を送ポンプにて糸コンニャク用目皿、
または切りコンニャク用目皿を通し、約１００ｍ程渦中
（５゜Ｃ〜３５゜Ｃ）に押し出して〔好ましくは３０゜
Ｃの渦中に５分位加熱することを目安にしそれよりも湯
温が高い場合には加熱時間を短くし、逆に湯温が低い場
合には加熱時間を長くすることにより調整すればよい〕
加熱する工程と；これら押し出された素コンニャク糸状
を適量袋内に入れて角型に整形して６０゜Ｃ〜７０゜Ｃ
で約２０分〜５０分再加熱する工程と；この再加熱され
た装入りコンニャク糸状を再整形後、自然冷却あるいは
強制冷却する工程からなるものより構或される。(Means for solving the problems) An embodiment of the present invention will be described below with reference to the drawings.
A process of making konjac paste by adding water to a raw material obtained by grinding konjac flour or raw konjac potatoes and leaving it to swell; (2) kneading the mixed filament by adding lime or alternative calcined eggshell calcium (chalcone), sodium carbonate, phosphate, etc. to obtain a mixed filament;
Alternatively, pass through a perforated plate for cut konnyaku and extrude it into a vortex for about 100 m (5°C to 35°C) [Preferably, heat it in a vortex at 30°C for about 5 minutes, but the water temperature is higher than that. If the water temperature is low, you can shorten the heating time, and conversely, if the water temperature is low, you can adjust the heating time by lengthening it.]
Heating process: Put an appropriate amount of these extruded raw konnyaku threads into a bag, shape into a square shape, and heat to 60°C to 70°C.
The process consists of a step of reheating the charged konjac threads for about 20 to 50 minutes; and a step of reshaping the reheated charged konjac threads and then cooling them naturally or forcedly.
［発明の効果〕
この発明によると、半硬化コンニャクがある程度凝固し
た状態で包装し、包装袋内で再加熱するため、製造工程
が大幅に短縮され、コストダウンが図れ、希アルカリ、
濃アルカリを必要としないため、品質が安定し時間が短
縮できるｌ工程で製品化できる。安価に提供できる等極
めて有益なる効果を奏する。[Effects of the Invention] According to this invention, semi-cured konjac is packaged in a somewhat coagulated state and reheated in a packaging bag, which greatly shortens the manufacturing process, reduces costs, and allows dilute alkali,
Since it does not require concentrated alkali, it can be manufactured in a single process with stable quality and short time. It has extremely beneficial effects such as being able to provide it at low cost.
Claims (1)
ることによりコンニャク糊をつくる工程と；該コンニャ
ク糊に対して、１０％の凝固剤水溶液をコンニャク糊に
練り込み混合線状物を得る工程と；該混合線状物を送ポ
ンプにて糸コンニャク用目皿または切りコンニャク用目
皿を通し、湯中に押し出して加熱する工程と；これら押
し出された素コンニャク糸状を適量袋内に入れて一定形
状に整形し再加熱する工程と；この再加熱された装入り
コンニャク糸状を再整形後冷却する工程からなることを
特徴とする塊状糸コンニャク製造方法。(1) A step of making konjac paste by adding water to a raw material such as konjac flour and leaving it to swell; kneading a 10% coagulant aqueous solution into the konjac paste to obtain a mixed linear product. A step of extruding the mixed filament into hot water through a perforated plate for threaded konjac or a perforated plate for cut konjac using a feeding pump and heating it; Putting an appropriate amount of the extruded raw konjac filament into a bag; 1. A method for producing bulk konjac fibers, comprising the steps of: shaping the charged konjac threads into a certain shape and reheating; and cooling the reheated charged konjac threads after reshaping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1189802A JPH0353852A (en) | 1989-07-20 | 1989-07-20 | Production of massive konjak spaghetti |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1189802A JPH0353852A (en) | 1989-07-20 | 1989-07-20 | Production of massive konjak spaghetti |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0353852A true JPH0353852A (en) | 1991-03-07 |
| JPH0569492B2 JPH0569492B2 (en) | 1993-10-01 |
Family
ID=16247455
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1189802A Granted JPH0353852A (en) | 1989-07-20 | 1989-07-20 | Production of massive konjak spaghetti |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0353852A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56109564A (en) * | 1980-02-05 | 1981-08-31 | Hikomi Tateoka | Preparation of konnyaku |
| JPS57155963A (en) * | 1981-03-23 | 1982-09-27 | Inui Keiji | Food product from "konnyaku" (devil tongue) and its production |
| JPS61224960A (en) * | 1985-03-27 | 1986-10-06 | Shiyoubee:Kk | Konjak and production thereof |
| JPS62201555A (en) * | 1986-03-01 | 1987-09-05 | Koji Fukumura | Production of paste made from starch of devil's-tongue in muscle texture state and production therefor |
-
1989
- 1989-07-20 JP JP1189802A patent/JPH0353852A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56109564A (en) * | 1980-02-05 | 1981-08-31 | Hikomi Tateoka | Preparation of konnyaku |
| JPS57155963A (en) * | 1981-03-23 | 1982-09-27 | Inui Keiji | Food product from "konnyaku" (devil tongue) and its production |
| JPS61224960A (en) * | 1985-03-27 | 1986-10-06 | Shiyoubee:Kk | Konjak and production thereof |
| JPS62201555A (en) * | 1986-03-01 | 1987-09-05 | Koji Fukumura | Production of paste made from starch of devil's-tongue in muscle texture state and production therefor |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0569492B2 (en) | 1993-10-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104644675B (en) | A kind of production method of particulate Colla Corii Asini bead | |
| CN103478533B (en) | Puerarin-rich instant arrowroot and preparation method thereof | |
| CN102805159A (en) | Tofu production process | |
| CN113040266B (en) | Processing method of meat analogue with interphase fat and lean | |
| CN107669705B (en) | Donkey-hide gelatin beads and preparation method thereof | |
| CN111955596A (en) | Production method for preparing high-moisture low-allergen plant meat by rice protein | |
| CN109122765A (en) | A kind of preparation method of the dedicated enzyme process modified wheat gluten of bread and licorice powder modified wheat flour | |
| CN101695357B (en) | Method for processing konjak food | |
| CN105105098B (en) | A kind of instant tremella cake and preparation method thereof | |
| CN105533657A (en) | Alum-free sweet potato vermicelli and preparation method thereof | |
| CN113142551A (en) | Semi-dry vermicelli capable of being rehydrated quickly and preparation method thereof | |
| CN103897355A (en) | Ultrathin polyester film and manufacturing method thereof | |
| CN104095212A (en) | Manufacturing method for yam vermicelli | |
| CN105341904B (en) | A kind of post curing type remodeling bird's nest and preparation method thereof | |
| CN106418490A (en) | Remodeled fast bird's nest and preparation method thereof | |
| CN111714518B (en) | Preparation method of donkey-hide gelatin beads and donkey-hide gelatin beads prepared by method | |
| JPH0569492B2 (en) | ||
| CN102106519A (en) | Method for swelling konjaku | |
| JP2839690B2 (en) | Method for producing thermoset gelled curdlan | |
| JPS5822185B2 (en) | Fibrous konnyaku food and its manufacturing method | |
| JPS58121777A (en) | Molded sea tangle food and its preparation | |
| JPS63160563A (en) | Preparation of 'konjak' powder | |
| SU1009402A1 (en) | Macaroni articles production method | |
| CN1449678A (en) | Maize flour curd and preparation method | |
| CN106262048A (en) | A kind of instant Nori of Passifolra edulis taste and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |