JPH05336902A - New type of konnyaku @(3754/24)devil tongue) and its production - Google Patents
New type of konnyaku @(3754/24)devil tongue) and its productionInfo
- Publication number
- JPH05336902A JPH05336902A JP4171849A JP17184992A JPH05336902A JP H05336902 A JPH05336902 A JP H05336902A JP 4171849 A JP4171849 A JP 4171849A JP 17184992 A JP17184992 A JP 17184992A JP H05336902 A JPH05336902 A JP H05336902A
- Authority
- JP
- Japan
- Prior art keywords
- konjak
- paste
- colored
- konnyaku
- laminated
- 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.)
- Pending
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 172
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title description 25
- 235000000039 Opuntia compressa Nutrition 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000701 coagulant Substances 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 239000003086 colorant Substances 0.000 claims abstract description 5
- 235000010485 konjac Nutrition 0.000 claims description 164
- 244000061456 Solanum tuberosum Species 0.000 claims description 20
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 17
- 238000004040 coloring Methods 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 8
- 238000010030 laminating Methods 0.000 claims description 5
- 235000012015 potatoes Nutrition 0.000 claims description 2
- 235000013402 health food Nutrition 0.000 abstract description 3
- 241001312219 Amorphophallus konjac Species 0.000 abstract 6
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 238000003475 lamination Methods 0.000 abstract 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 24
- 239000000252 konjac Substances 0.000 description 24
- 235000021186 dishes Nutrition 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000003332 Ilex aquifolium Nutrition 0.000 description 1
- 235000002296 Ilex sandwicensis Nutrition 0.000 description 1
- 235000002294 Ilex volkensiana Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000009415 formwork Methods 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、通常コンニャクに種々
の色彩の着色コンニャクを積層成型した新規なコンニャ
ク、及び新規なコンニャクの製造方法に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel konjak obtained by laminating and molding colored konjak of various colors on a normal konjak, and a method for producing the new konjak.
【０００２】[0002]
【従来の技術】従来、食用コンニャクは精製したコンニ
ャク粉、または磨潰したコンニャク芋を水と混合攪拌し
てコンニャク糊を作り、このコンニャク糊に灰汁、石灰
等の凝固剤を練合せ、これを温水中で熱処理して板状や
糸状に固めたものであり、カロリーは殆どないが食物繊
維を多量に含み、食物繊維質不足、カローリの過剰摂取
になりがちな現代の食生活の改善に有効であり、また食
物繊維が血液中のコレステロールの上昇抑制、成人病の
予防等もできるために健康食品として価値あるものとさ
れている。2. Description of the Related Art Conventionally, edible konjak has been refined konjak powder or ground konjak potato mixed with water to make konjak paste, and this konjak paste is kneaded with a coagulant such as lye or lime. It is heat-treated in warm water and solidified into a plate or thread. It has almost no calories but contains a large amount of dietary fiber, and is effective in improving the modern dietary habits that tend to lead to a lack of dietary fiber and excessive intake of calories. Moreover, since dietary fiber can suppress the elevation of cholesterol in blood and prevent adult diseases, it is considered to be valuable as a health food.
【０００３】[0003]
【発明が解決しようとする問題点】しかしながら、食用
コンニャクは全体的に薄鼠色の色彩であるため、他の料
理と共に皿に盛付けたときに、色彩感覚に欠け、豪華な
感触を醸成できず、また各人の食欲をそそらない等の問
題があった。[Problems to be Solved by the Invention] However, since edible konjak has a light gray color as a whole, when it is served on a plate with other dishes, it lacks a sense of color and produces a luxurious feel. In addition, there were problems such as not appetizing each person.
【０００４】本発明は上記従来の問題点に鑑みてなされ
たものであり、その目的は、通常のコンニャクに緑色、
赤色等の着色部を積層状に設けたことにより、料理とし
て盛付けたときの色彩感覚に優れ、食卓を豪華な雰囲気
に醸成でき、コンニャクの各種料理への応用範囲を拡大
して各人の食欲をそそり得る新規なコンニャク、及び新
規なコンニャクの製造方法を提供することにある。The present invention has been made in view of the above problems of the prior art, and its purpose is to make a normal konjak green,
By providing a colored portion such as red in a laminated form, it has an excellent color sense when serving as a dish, can cultivate a table in a luxurious atmosphere, expand the range of application of konjac to various dishes and (EN) It is intended to provide a novel konjak that can be appetizing and a novel method for producing konjak.
【０００５】[0005]
【問題点を解決するための手段】上記目的を達成するた
めに、本発明は、コンニャク粉または磨潰したコンニャ
ク芋と着色材とを主成分とする着色コンニャク部１２
と、コンニャク粉または磨潰したコンニャク芋を主成分
とする通常コンニャク部１４と、に積層成型されて成る
新規なコンニャク１０から構成される。次に、コンニャ
ク粉または磨潰したコンニャク芋と、水と、凝固剤と、
着色材と、を混合攪拌して生成された着色コンニャク糊
２０を型枠２２内に流込む工程と、コンニャク粉または
磨潰したコンニャク芋と、水と、凝固剤と、を混合攪拌
して生成された通常コンニャク糊２４を前記型枠２２内
に流込む工程と、を含み、前記着色コンヤク糊２０と通
常コンニャク糊２４とを積層成型して積層着色コンニャ
ク糊２６を形成し、前記積層着色コンニャク糊２６を熱
湯内に浸漬してこの積層着色コンニャク糊２６を固化し
て成る新規なコンニャクの製造方法から構成される。In order to achieve the above object, the present invention provides a colored konjak portion 12 containing konjak powder or ground konjak potato and a coloring material as main components.
And a normal konjak portion 14 whose main component is konjak powder or ground konjak potato, and a novel konjak 10 formed by laminating and molding. Next, konjac flour or ground konjac potato, water, coagulant,
The step of pouring the colored konjak paste 20 produced by mixing and stirring the coloring material into the mold 22, the konjak powder or ground konjac potato, water, and the coagulant are mixed and produced. And pouring the formed normal konjak paste 24 into the mold 22. The colored konjak paste 20 and the normal konjak paste 24 are laminated and molded to form a laminated colored konjak paste 26. It comprises a novel method for producing konjak, which is obtained by immersing the paste 26 in hot water to solidify the laminated colored konjak paste 26.
【０００６】[0006]
【作用】本発明の新規なコンニャク、及び新規なコンニ
ャクの製造方法においては、コンニャク粉または磨潰し
たコンニャク芋と、水と、凝固剤と、着色材と、を混合
攪拌して生成した着色コンニャク糊を型枠内に流込む。
更に、コンニャク粉または磨潰したコンニャク芋と、水
と、凝固剤と、を混合攪拌して生成した通常コンニャク
糊を前記型枠内に流込んで着色コンヤク糊と通常コンニ
ャク糊とを積層成型して積層着色コンニャク糊を形成す
る。前記積層着色コンニャク糊を熱湯内に浸漬し、この
積層着色コンニャク糊を固化して成るものである。これ
により、着色コンニャク部と通常コンニャク部とが積層
成型されて美形観に優れた新規なコンニャクとなるもの
であり、この新規なコンニャクを薄くスライスして皿内
に盛付けたときに、着色コンニャク部によって色彩感覚
に優れ、食卓を豪華な雰囲気に醸成できる。また、各種
料理への応用範囲が拡大され、各人の食欲をそそり得る
こととなる。In the novel konjak of the present invention and the novel method for producing konjak, a colored konjak produced by mixing and stirring konjak powder or ground konjak potato, water, a coagulant, and a coloring material. Pour the glue into the mold.
Further, the konjak powder or the ground konjak potato, water, and a coagulant are mixed and stirred, and the produced normal konjak paste is poured into the mold to laminate-mold the colored konjak paste and the ordinary konjak paste. To form a laminated colored konjac paste. The laminated colored konjac paste is immersed in hot water to solidify the laminated colored konjac paste. As a result, the colored konjak part and the normal konjak part are laminated and molded to form a new konjak with an excellent aesthetic appearance.When this new konjak is sliced into thin pieces and served in a dish, the colored konjac Depending on the department, it has an excellent sense of color and can create a luxurious dining table. In addition, the range of application to various dishes will be expanded, and the appetite of each person can be stimulated.
【０００７】[0007]
【実施例】以下添付図面により、本発明の好適な実施例
を説明する。図２、図３には、本発明の実施例に係る新
規なコンニャク１０が示されている。この新規なコンニ
ャク１０は、コンニャク粉または磨潰したコンニャク芋
と着色材とを主成分とする着色コンニャク部１２と、コ
ンニャク粉または磨潰したコンニャク芋を主成分とする
通常コンニャク部１４とに積層成型されて美形観を高め
て成るものである。この新規なコンニャク１０は、図２
に示す様に、通常コンニャク部１４の表層部に緑色、赤
色、或は紫色等に着色された着色コンニャク部１２を配
置したり、また、図３に示す様に、通常コンニャク部１
４と着色コンニャク部１２とを交互に積層配置したりし
てその色彩感触を高め得るものである。特に、図４に示
す様に、薄肉状にスライスしたコンニャク片１６として
皿１８に盛付けたとき、各コンニャク片１６の着色コン
ニャク部１２と通常コンニャク部１４との配色で食卓を
豪華な雰囲気に醸成できる。更に、美形観に優れるため
各種料理への応用範囲が拡大され、各人の食欲をそそる
こととなる。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below with reference to the accompanying drawings. 2 and 3 show a novel konjak 10 according to an embodiment of the present invention. This new konjak 10 is laminated on a colored konjak part 12 containing konjak powder or ground konjak potato and a coloring material as main components, and a normal konjak part 14 containing konjak powder or ground konjak potato as a main component. It is molded to enhance its beauty. This new Konjac 10 is shown in FIG.
As shown in FIG. 3, the colored konjak part 12 colored in green, red, purple, or the like is arranged on the surface layer part of the ordinary konjak part 14, or as shown in FIG.
4 and the colored konjak portion 12 may be alternately laminated to enhance the color feel. In particular, as shown in FIG. 4, when the konjak pieces 16 sliced into thin-walled pieces are put on a plate 18, the coloring of the konjak pieces 12 of each konjak piece 16 and the normal konjak portion 14 make the table a luxurious atmosphere. Can be cultivated. Furthermore, because of its excellent aesthetics, its range of application to various dishes is expanded, which will inspire each person's appetite.
【０００８】次に、本発明の実施例に係る新規なコンニ
ャクの製造方法を詳細に説明する。新規なコンニャクの
製造方法においては、図１に示す様に、コンニャク粉ま
たは磨潰したコンニャク芋と、水と、凝固剤と、着色材
と、を混合攪拌して生成された着色コンニャク糊２０を
型枠２２内に流込む工程と、コンニャク粉または磨潰し
たコンニャク芋と、水と、凝固剤と、を混合攪拌して生
成された通常コンニャク糊２４を前記型枠２２内に流込
む工程と、を含み、前記着色コンヤク糊２０と通常コン
ニャク糊２４とを積層成型して積層着色コンニャク糊２
６を形成し、前記積層着色コンニャク糊２６を熱湯内に
浸漬し、固化して成るものである。本発明の１実施例と
して、例えば、コンニャク粉２５ｇ、水１５０ｇ、凝固
剤として灰あく汁２００ｇ、着色材として水と攪拌した
蓬２６ｇをミキサーに投入して混合攪拌し、緑色に着色
された着色コンニャク糊２０を形成する。また、コンニ
ャク粉７０ｇ、水１４００ｇ、凝固剤として灰あく汁１
１００ｇをミキサーに投入し、混合攪拌して通常コンニ
ャク糊２４を形成する。図１に示す様に、型枠２２内に
緑色の着色コンニャク糊２０を流込み、平滑に均らし、
その上面に通常コンニャク糊２４を流込んで積層着色コ
ンニャク糊２６を形成する。この積層着色コンニャク糊
２６を固めるために型枠２２と共に熱湯内に４０分程度
浸漬して積層着色コンニャク糊２６を固化させる。この
型枠２２内で固化した積層着色コンニャク糊２６を脱型
し、図２に示す様に、上面に緑色の着色コンニャク部１
２が積層された新規なコンニャク１０が得られることと
なる。コンニャク粉の代わりに磨潰したコンニャク芋を
使用してもよい。なお、型枠２２内に着色コンニャク糊
２０と通常コンニャク糊２４とを、交互に流込んで積層
成型して熱湯処理すると、図３に示す様な着色コンニャ
ク部１２と通常コンニャク部１４とが交互に積層された
新規なコンニャク１０となる。Next, a novel method for producing konjak according to an embodiment of the present invention will be described in detail. In the novel konjak production method, as shown in FIG. 1, a colored konjak paste 20 produced by mixing and stirring konjak powder or ground konjak potato, water, a coagulant, and a coloring material is used. A step of pouring into the mold 22 and a step of pouring into the mold 22 a normal konjak paste 24 produced by mixing and stirring konjak powder or ground konjak potato, water, and a coagulant. , And the colored konjak paste 20 and the normal konjak paste 24 are laminated and molded to form a laminated colored konjak paste 2
6 is formed, and the laminated colored konjac paste 26 is immersed in hot water and solidified. As one example of the present invention, for example, 25 g of konjak powder, 150 g of water, 200 g of ash juice as a coagulant, and 26 g of water-stirred mulberry as a coloring material are put into a mixer and mixed and stirred to give a green coloring. Form konjac paste 20. 70 g of konjac flour, 1400 g of water, and 1 ash juice as a coagulant
100 g of the mixture is put into a mixer and mixed and stirred to usually form konjac paste 24. As shown in FIG. 1, the green colored konjac paste 20 is poured into the mold 22 and smoothed and smoothed.
The konjak paste 24 is usually poured on the upper surface thereof to form the laminated colored konjak paste 26. In order to harden the laminated colored konjak paste 26, the laminated colored konjak paste 26 is immersed in hot water for about 40 minutes together with the mold 22 to solidify the laminated colored konjak paste 26. The laminated colored konjak glue 26 solidified in the mold 22 is released from the mold, and the green colored konjak part 1 is attached to the upper surface as shown in FIG.
A new konjak 10 in which 2 is stacked will be obtained. Instead of konjac flour, ground konjac potato may be used. In addition, when the colored konjak paste 20 and the normal konjak paste 24 are alternately poured into the mold 22 and laminated and molded into hot water, the colored konjak part 12 and the normal konjak part 14 as shown in FIG. 3 alternate. It becomes a new konjak 10 laminated on the.
【０００９】前記着色材としては、例えば、蓬の様な緑
草、ほうれん草、人参の様な野菜、苺、葡萄の様な果実
等を水と混合攪拌して緑色、赤色、紫色等に着色したも
のを使用し、また、凝固剤としては、灰あく汁、石灰、
薬品等を使用する。この様にして製造した新規なコンニ
ャク１０は、緑色、赤色、紫色等に着色された着色コン
ニャク部１２を通常コンニャク部１４の表面に積層成型
したり、或は着色コンニャク部１２と通常コンニャク部
１４とを交互に積層成型することによって、薄くスライ
スして皿に盛付けしたとき、着色コンニャク部１２の色
彩が美形観を高かめ、他の料理と共に食卓に豪華な感触
を醸成し得ると共に各種料理への応用範囲が拡大されて
各人の食欲をそそり得ることとなる。また、コンニャク
本来の食物繊維と着色材として使用する緑草、野菜、或
は果実等に含まれるビタミン類とにより健康食品として
食する人の健康をも増進できる。As the coloring material, for example, green grass such as holly, spinach, vegetables such as carrot, fruits such as strawberries and grapes are mixed with water and stirred to be colored in green, red, purple and the like. Used as a coagulant, ash juice, lime,
Use chemicals. The new konjak 10 produced in this manner is formed by laminating the colored konjak part 12 colored in green, red, purple or the like on the surface of the normal konjak part 14, or by forming the colored konjak part 12 and the normal konjak part 14 together. By alternately layering and molding, and when thinly sliced and served on a plate, the color of the colored konjak part 12 enhances the aesthetic appearance, and together with other dishes it can create a luxurious feel on the table and various dishes. The range of application to will be expanded, and each person's appetite can be stimulated. In addition, the natural dietary fiber of konjak and the vitamins contained in green grass, vegetables, fruits, etc. used as a coloring material can improve the health of people who eat as health foods.
【００１０】[0010]
【発明の効果】以上説明したように、請求項１に係る新
規なコンニャクによれば、コンニャク粉または磨潰した
コンニャク芋と着色材とを主成分とする着色コンニャク
部と、コンニャク粉または磨潰したコンニャク芋を主成
分とする通常コンニャク部と、に積層成型されて成るこ
とにより、料理として盛付けたときの色彩感覚に優れ、
食卓を豪華な雰囲気に醸成できることとなる。次に、請
求項２に係る新規なコンニャクの製造方法によれば、コ
ンニャク粉または磨潰したコンニャク芋と、水と、凝固
剤と、着色材と、を混合攪拌して生成された着色コンニ
ャク糊を型枠内に流込む工程と、コンニャク粉または磨
潰したコンニャク芋と、水と、凝固剤と、を混合攪拌し
て生成された通常コンニャク糊を前記型枠内に流込む工
程とを含み、前記着色コンヤク糊と通常コンニャク糊と
を積層成型して積層着色コンニャク糊を形成し、前記積
層着色コンニャク糊を熱湯内に浸漬してこの積層着色コ
ンニャク糊を固化して成ることにより、各種色彩に着色
された着色コンニャク部と通常コンニャク部とが積層配
置され美形観に優れた新規なコンニャクを容易に製造で
き、この新規なコンニャクで食卓に豪華な雰囲気を醸成
できてコンニャクの付加価値が高まることとなる。As described above, according to the novel konjak according to claim 1, the konjak powder or the colored konjak part containing crushed konjak potato and the coloring material as the main components and the konjak powder or the crushed konjak By being laminated and molded with a normal konjak part mainly composed of konjak potatoes, it has an excellent color sense when served as a dish,
It will be possible to cultivate a dining table in a luxurious atmosphere. Next, according to the novel method for producing konjak according to claim 2, a colored konjak paste produced by mixing and stirring konjak powder or ground konjak potato, water, a coagulant, and a coloring material. A step of pouring into the mold, a step of pouring into the mold a normal konjak paste produced by mixing and stirring konjak powder or ground konjac potato, water, and a coagulant. The colored colored konjak paste and normal konjak paste are laminated and molded to form a laminated colored konjac paste, and the laminated colored konjak paste is immersed in hot water to solidify the laminated colored konjak paste to obtain various colors. The colored konjak part and the normal konjak part, which are colored in the above, are stacked and arranged to easily produce a new konjak with an excellent aesthetic appearance, and this new konjak can create a luxurious atmosphere on the dining table. Value-added of Nyaku so that the increases.
【図１】本発明の実施例に係る新規なコンニャクの製造
方法において、着色コンニャク糊と通常コンニャク糊と
を型枠内に流込んだ状態を示した断面図である。FIG. 1 is a cross-sectional view showing a state in which a colored konjak paste and a normal konjak paste are poured into a mold in a novel method for producing konjak according to an embodiment of the present invention.
【図２】通常コンニャク部の表面部に着色コンニャク部
が積層成型された新規なコンニャクの斜視図である。FIG. 2 is a perspective view of a new konjak in which a colored konjak part is laminated and molded on the surface part of the normal konjak part.
【図３】通常コンニャク部と着色コンニャク部とが交互
に積層成型された新規なコンニャクの斜視図である。FIG. 3 is a perspective view of a novel konjak in which normal konjak parts and colored konjak parts are alternately laminated and molded.
【図４】本発明の実施例に係る新規なコンニャクをスラ
イスして皿に盛付けた状態を示した斜視図である。FIG. 4 is a perspective view showing a state in which a novel konjak according to an embodiment of the present invention is sliced and placed on a plate.
１０ 新規なコンヤク １２ 着色コンニャク部 １４ 通常コンニャク部 ２０ 着色コンニャク糊 ２２ 型枠 ２４ 通常コンニャク糊 ２６ 積層着色コンニャク糊 10 New Konjac 12 Colored Konjac Part 14 Normal Konjac Part 20 Colored Konjac Paste 22 Formwork 24 Normal Konjac Paste 26 Laminated Colored Konjac Paste
Claims (2)
芋と、着色材と、を主成分とした着色コンニャク部と、
コンニャク粉または磨潰したコンニャク芋を主成分とし
た通常コンニャク部と、に積層成型されて成る新規なコ
ンニャク。1. A colored konjak part containing konjak powder or ground konjak potato as a main component and a coloring material,
A new type of konjak made by laminating and molding a normal konjak part, which is mainly composed of konjak powder or ground konjak potato.
芋と、水と、凝固剤と、着色材と、を混合攪拌して生成
された着色コンニャク糊を型枠内に流込む工程と、 コンニャク粉または磨潰したコンニャク芋と、水と、凝
固材と、を混合攪拌して生成された通常コンニャク糊を
前記型枠内に流込む工程と、を含み、 前記着色コンヤク糊と通常コンニャク糊とを積層成型し
て積層着色コンニャク糊を形成し、 前記積層着色コンニャク糊を熱湯内に浸漬してこの積層
着色コンニャク糊を固化して成る新規なコンニャクの製
造方法。2. A step of pouring colored konjak paste produced by mixing and stirring konjak flour or ground konjak potato, water, a coagulant, and a coloring agent into a mold, and the konjak flour or Laminating the colored konjak paste and the normal konjak paste, including a step of pouring into the mold a normal konjak paste produced by mixing and stirring ground konjak potatoes, water, and a solidifying material. A novel method for producing konjak, which comprises molding to form a laminated colored konjak paste, and immersing the laminated colored konjak paste in hot water to solidify the laminated colored konjak paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4171849A JPH05336902A (en) | 1992-06-04 | 1992-06-04 | New type of konnyaku @(3754/24)devil tongue) and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4171849A JPH05336902A (en) | 1992-06-04 | 1992-06-04 | New type of konnyaku @(3754/24)devil tongue) and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH05336902A true JPH05336902A (en) | 1993-12-21 |
Family
ID=15930916
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4171849A Pending JPH05336902A (en) | 1992-06-04 | 1992-06-04 | New type of konnyaku @(3754/24)devil tongue) and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH05336902A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5642559A (en) * | 1979-09-17 | 1981-04-20 | Takanori Shimizu | Preparation of polychrome paste made from starch of konjak (devil's-tongue) |
| JPH01240167A (en) * | 1988-03-18 | 1989-09-25 | Maniha Shokuhin Kk | Preparation of 'konjak' containing colored pattern |
-
1992
- 1992-06-04 JP JP4171849A patent/JPH05336902A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5642559A (en) * | 1979-09-17 | 1981-04-20 | Takanori Shimizu | Preparation of polychrome paste made from starch of konjak (devil's-tongue) |
| JPH01240167A (en) * | 1988-03-18 | 1989-09-25 | Maniha Shokuhin Kk | Preparation of 'konjak' containing colored pattern |
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