JPH07155117A - Konjak food improved in odor, taste permeation and bite feeling - Google Patents
Konjak food improved in odor, taste permeation and bite feelingInfo
- Publication number
- JPH07155117A JPH07155117A JP5341413A JP34141393A JPH07155117A JP H07155117 A JPH07155117 A JP H07155117A JP 5341413 A JP5341413 A JP 5341413A JP 34141393 A JP34141393 A JP 34141393A JP H07155117 A JPH07155117 A JP H07155117A
- Authority
- JP
- Japan
- Prior art keywords
- konjak
- water
- fine particle
- paste
- particle suspension
- 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 134
- 235000010485 konjac Nutrition 0.000 title claims abstract description 133
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000725 suspension Substances 0.000 claims abstract description 35
- 239000010419 fine particle Substances 0.000 claims abstract description 31
- 230000002378 acidificating effect Effects 0.000 claims abstract description 13
- 239000000126 substance Substances 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000701 coagulant Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 230000000740 bleeding effect Effects 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 12
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 11
- 239000000252 konjac Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 230000035807 sensation Effects 0.000 claims description 10
- 235000019615 sensations Nutrition 0.000 claims description 10
- 230000001055 chewing effect Effects 0.000 claims description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 7
- 239000011859 microparticle Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 230000001143 conditioned effect Effects 0.000 abstract 2
- 238000013019 agitation Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000010306 acid treatment Methods 0.000 description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 229910001861 calcium hydroxide Inorganic materials 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
- 238000004898 kneading Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 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
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000012466 permeate 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、臭気、味滲み及び咀嚼
感が改良されたコンニャク食品に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a konjak food having improved odor, taste bleeding and chewing sensation.
【０００２】[0002]
【従来の技術】従来、食用コンニャクはコンニャク生
芋、または精製したコンニャク精粉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、カロリーの過剰摂取に
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
防等の効果があ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 is konjak raw potato, or purified konjak flour is mixed with water and stirred to make konjak paste, and the konjak paste is kneaded with a coagulant such as lye and lime, which is then mixed with warm water. It is heat-treated and hardened into a plate or thread. It has almost no calories but contains a large amount of dietary fiber, and is effective in improving modern dietary habits that tend to lack dietary fiber and excessive intake of calories. In addition, since dietary fiber has an effect of suppressing an increase in cholesterol in blood and preventing an adult disease, 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、前記
板状や糸状に加工された食用コンニヤクには、独特のコ
ンニヤク臭が残留するため、食欲が阻害されるものであ
り、また含有されたグルコマンナンの強い粘弾性により
コンニャク組織は緻密なゲル化体として凝縮されるた
め、調味料の内部への浸透がしにくく、食したときの口
腔内での歯切れも悪いために食用として敬遠されがちで
ある等の問題があった。However, the edible konjak processed into the plate shape or the thread shape retains a unique konjak odor, which impairs appetite, and the contained glucomannan is also contained. Due to the strong viscoelasticity of konjak, the konjak tissue is condensed as a dense gel, which makes it difficult for the seasoning to permeate into the interior, and the crispness in the oral cavity when eaten is poor, so it tends to be avoided as an edible product. There was a problem such as.
【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、食用コンニャクを攪拌破砕
したコンニャク微粒子懸濁液を、食用コンニャクの通常
の製造工程中のコンニャク糊に混合調整することによ
り、コンニャク組織中に他のコンニャクのコンニャク微
粒子懸濁液が網目構造に分散されて味滲みがよく、歯切
れも向上され、酸処理で臭気も除去されて臭気、味滲み
及び咀嚼感が改良されたコンニャク食品を提供すること
にある。The present invention has been made in view of the above conventional problems, and an object thereof is to mix a konjak fine particle suspension obtained by stirring and crushing edible konjak with konjak paste in a usual process for producing edible konjak. By adjusting, the konjak microparticle suspension of other konjak is dispersed in the konjak tissue in a mesh structure to improve the taste bleeding, the crispness is improved, and the odor is removed by acid treatment to remove the odor, taste bleeding and chewing sensation. Is to provide improved konjak foods.
【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、通常の工程で製造された食用コンニャ
ク類に少量の水と酸性物質とを加え、攪拌破砕してコン
ニャク微粒子懸濁液をつくり、アルコール洗浄して脱臭
したコンニャク精粉を原料として水と混合攪拌したコン
ニャク糊中に前記コンニャク微粒子懸濁液を混合調整
し、この調整したコンニャク糊に凝固剤を練合わせ、温
水中で熱処理して成る臭気、味滲み及び咀嚼感が改良さ
れたコンニャク食品から構成される。[Means for Solving the Problems] In order to achieve the above-mentioned object, the present invention is to add a small amount of water and an acidic substance to edible konjaks produced in a usual process, and crush them with stirring to crush the konjak fine particles. Make a turbid liquid, and use konjak refined powder that has been deodorized and washed with alcohol as a raw material to mix and stir the konjak fine particle suspension in konjak paste that has been stirred, and knead the adjusted konjak paste with a coagulant, and then use hot water. It is composed of konjak food with improved odor, taste bleeding and chewing sensation formed by heat treatment.
【０００６】次に、通常の工程で製造された食用コンニ
ャク類に少量の水と酸性物質とを加え、攪拌破砕してコ
ンニャク微粒子懸濁液をつくり、アルコール洗浄して脱
臭したコンニャク芋を原料として水と混合攪拌したコン
ニャク糊中に前記コンニャク微粒子懸濁液を混合調整
し、この調整したコンニャク糊に凝固剤を練合わせ、温
水中で熱処理して成る臭気、味滲み及び咀嚼感が改良さ
れたコンニャク食品から構成される。Next, a small amount of water and an acidic substance are added to the edible konjaks produced in the usual process, and the mixture is crushed with stirring to make a konjak fine particle suspension, and the konjak potato deodorized by alcohol cleaning is used as a raw material. The konjak fine particle suspension was mixed and adjusted in konjak paste mixed with water and stirred, and the adjusted konjak paste was kneaded with a coagulant and heat-treated in warm water to improve odor, taste bleeding and chewing sensation. Composed of konjac food.
【０００７】[0007]
【作用】本発明の臭気、味滲み及び咀嚼感が改良された
コンニャク食品は、通常の製造工程で製造された食用コ
ンニャクに少量の水とクエン酸の様な酸性物質を加えて
破砕機に投入して攪拌粉砕し、コンニャク微粒子懸濁液
をつくる。前記酸性物質によって食用コンニャクのアル
カリ性が中和され、臭いが脱臭される。[Function] The konjak food of the present invention having improved odor, taste blurring and chewing sensation is added to a crusher by adding a small amount of water and an acidic substance such as citric acid to edible konjak produced in a usual manufacturing process. Then, the mixture is stirred and pulverized to prepare a konjac fine particle suspension. The acidic substance neutralizes the alkalinity of the edible konjak and deodorizes the odor.
【０００８】次に、アルコール洗浄されてコンヤク臭が
脱臭されたコンニャク精粉やコンニャク芋を原料とし
て、水と混合攪拌したコンニャク糊中に前記コンニャク
微粒子懸濁液を混合調整する。この調整したコンニヤク
糊に凝固剤を練合せて板状や糸状に成型し、この成型し
たものを熱湯中を通過させて固化させる。Next, the konjak fine particle suspension prepared by mixing and stirring konjak fine powder or konjak potato, which has been deodorized with konjak odor after being cleaned with alcohol, is mixed and mixed with water. A coagulant is kneaded with the adjusted konjak paste to form a plate or thread, and the formed product is passed through hot water to be solidified.
【０００９】前記固化された食用コンニャクの組織中に
は、前記コンニャク微粒子懸濁液が網目状に分散され、
これらのコンニヤク食品を調理したときには、味滲みが
向上され、更に、臭気もなく、歯切れもよくなり、多く
の人が好んで食しつつ食物繊維の含有量の高い価値ある
健康食品となる。In the solidified edible konjak tissue, the konjak fine particle suspension is dispersed in a mesh form,
When these konjak foods are cooked, they have improved taste bleeding, no odor, and good crispness, and become a valuable health food with a high fiber content while being eaten by many people.
【００１０】[0010]
【実施例】以下、本発明の好適な実施例を説明する。本
発明に係る臭気、味滲み及び咀嚼感が改良されたコンニ
ャク食品は、通常の工程で製造された食用コンニャク類
に少量の水と酸性物質とを加え、攪拌破砕してコンニャ
ク微粒子懸濁液をつくる。The preferred embodiments of the present invention will be described below. Odor, taste bleeding and chewing sensation according to the present invention improved konjak food, a small amount of water and an acidic substance are added to the edible konjaks produced in the usual process, and the mixture is crushed with stirring to give a konjak fine particle suspension. to make.
【００１１】混合割合としては、重量比食用コンニヤク
１００部に対して、略５０部程度の水と、略０．１部程
度のクエン酸の様な酸性物質を加え、攪拌機内で攪拌粉
砕してコンニャク微粒子懸濁液を製造する。酸性物質で
コンニャク微粒子懸濁液はコンニヤク臭が脱臭される。
このコンニャク微粒子懸濁液内において、コンヤク粒子
は略１．０ないし５．０ミクロン程度に粉砕される。As a mixing ratio, about 50 parts of water and about 0.1 part of an acidic substance such as citric acid are added to 100 parts by weight of the edible konjak, and the mixture is stirred and ground in a stirrer. A konjac microparticle suspension is prepared. The konjac odor is deodorized from the konjac fine particle suspension with an acidic substance.
In this konjak fine particle suspension, the konjak particles are pulverized to about 1.0 to 5.0 microns.
【００１２】次に、アルコール洗浄して脱臭したコンニ
ャク精粉を原料として水と混合攪拌したコンニャク糊中
に前記コンニャク微粒子懸濁液を混合調整する。この場
合には、重量比コンニヤク精粉略１０部、水略３６０部
を加えて混合攪拌してコンニヤク湖を作り、これに前記
コンニャク微粒子懸濁液略１００部を混合して調整す
る。Next, the konjak fine particle suspension is mixed and prepared in konjak paste prepared by mixing and stirring water with konjak refined powder that has been deodorized by washing with alcohol. In this case, about 10 parts by weight of konjak refined powder and about 360 parts of water are added, mixed and stirred to form Koniyak lake, and about 100 parts of the konjak fine particle suspension is mixed and adjusted.
【００１３】このコンニャク微粒子懸濁液を混合調整し
たコンニヤク糊を１．５時間程度放置し、その後でコン
ニヤク糊の重量比１００部に対して４ないし８部程度の
水酸化カルシウムまたは炭酸カリウム等の凝固剤を練合
せる。このコンニヤク湖を板状に成型し、或は押出し器
の孔を通して糸状に押出し成型し、これらを熱湯中を通
過させて固化させる。The konjak paste prepared by mixing and adjusting the konjak fine particle suspension is left for about 1.5 hours, and then 4 to 8 parts of calcium hydroxide or potassium carbonate is added to 100 parts by weight of the konjak paste. Knead the coagulant. The lake Konnyaku is formed into a plate shape or extruded into a thread shape through a hole of an extruder, and these are passed through hot water to be solidified.
【００１４】実験例における各要素の割合を以下に示
す。 コンニャク微粒子懸濁液：食用コンニヤク２２Ｋｇ、水
１３リットル、クエン酸略２０ｇの割合で混合攪拌。前
記コンニャク微粒子懸濁液１２５Ｋｇ、コンヤニヤク精
粉１１Ｋｇ、水３６４リットルを混合攪拌してコンニヤ
ク糊５００リットルを得る。このコンニヤク湖に水酸化
カルシウムまたは炭酸カリウム１０００ｇ程度を練合せ
る。The proportion of each element in the experimental example is shown below. Konjac fine particle suspension: 22 kg of edible konjac, 13 liters of water, and 20 g of citric acid are mixed and stirred. 125 kg of the konjac fine particle suspension, 11 kg of konjak refined powder, and 364 liters of water were mixed and stirred to obtain 500 liters of konjac paste. Approximately 1000 g of calcium hydroxide or potassium carbonate is kneaded with this Koniyak lake.
【００１５】この様にして製造したコンニヤク食品の組
織中には、前記コンニャク微粒子懸濁液が網目状に分散
され、これらのコンヤク食品を調理したときには、編目
状の組織の中に調味液がよく浸透して食感が向上され、
歯切れもよい。更に、酸処理したコンニャク微粒子懸濁
液やアルコール洗浄したコンニヤク精粉を原料としてい
るために臭気もなく、多くの人に好んで食されて食物繊
維の含有量の高い価値ある健康食品となる。In the tissue of the konjak food thus produced, the konjak fine particle suspension is dispersed in a mesh form, and when these konjak foods are cooked, the seasoning liquid is often contained in the knitted tissue. It penetrates and the texture is improved,
It's crisp. Further, since the konjak fine particle suspension subjected to acid treatment and the konjak refined powder washed with alcohol are used as raw materials, there is no odor, and it is eaten by many people and becomes a healthy food with a high content of dietary fiber.
【００１６】前記した様にして製造した新規なコンニヤ
クと、従来のコンニヤクとを分析測定した結果を以下の
“表１”に示す。"Table 1" below shows the results of analysis and measurement of the novel konjak produced as described above and the conventional konjak.
【００１７】[0017]
【表１】 但し、破断エネルギー単位＝ｅｒｇ／ｃｍ2 、引張り強
度単位＝ｇ／ｃｍ2 、ゲル強度単位＝ｇ／ｃｍ2 [Table 1] However, breaking energy unit = erg / cm 2 , tensile strength unit = g / cm 2 , gel strength unit = g / cm 2
【００１８】上記した“表１”に示す各測定項目におい
て、新規なコンニヤクの方が従来のコンニヤクに比べ値
が小さく、破断エネルギーやゲル強度においては、半分
以下の値である。従って、新規なコンニヤクは、その組
織中にコンニャク微粒子懸濁液が網目状に分散されて食
感が改善され、調味液の味滲みや口腔中の歯切れが良い
ことが解る。In each of the measurement items shown in "Table 1" above, the value of the new konjak is smaller than that of the conventional konjak, and the breaking energy and gel strength are half or less. Therefore, it is understood that the novel konjak has the konjak microparticle suspension dispersed in the tissue in a mesh-like manner to improve the texture, and the taste bleeding of the seasoning liquid and the crispness in the oral cavity are good.
【００１９】また、前記実施例においては、アルコール
洗浄したコンニヤク精粉を原料としているが、これに代
えてアルコール洗浄したコンニヤク芋を原料としてもよ
い。この場合には、生のコンニヤク芋を擂潰し、これを
水洗してマンナン粒子を分別し、これをアルコール洗浄
して乾燥処理したものを使用する。In the above-mentioned embodiment, alcohol-washed konjak refined powder is used as a raw material, but alcohol-washed konjac yam may be used as a raw material instead. In this case, raw konjak potatoes are crushed, washed with water to separate mannan particles, washed with alcohol and dried.
【００２０】そして、通常の工程で製造された食用コン
ニャク類に少量の水と酸性物質とを加え、攪拌破砕した
コンニャク微粒子懸濁液と、アルコール洗浄して脱臭し
たコンニャク芋を原料として水と混合攪拌したコンニャ
ク糊と、を混合調整し、この調整したコンニャク糊に凝
固剤を練合わせて任意形状に成型し、温水中で熱処理す
るものである。Then, a small amount of water and an acidic substance are added to the edible konjaks produced in the usual process, the konjak fine particle suspension is crushed with stirring, and the konjak potato deodorized by alcohol is mixed with water as a raw material. The konjak paste with stirring is mixed and adjusted, and the adjusted konjak paste is kneaded with a coagulant to be molded into an arbitrary shape and heat-treated in warm water.
【００２１】この実施例においても、製造されたコンニ
ヤク食品は、調味料の浸透、歯切れがよく、風味が改善
されたコンニヤク食品となる。Also in this example, the manufactured konjak food is a konjak food with improved seasoning penetration and crispness and improved flavor.
【００２２】[0022]
【発明の効果】以上説明したように、請求項１に係る臭
気、味滲み及び咀嚼感が改良されたコンニャク食品によ
れば、通常の工程で製造された食用コンニャク類に少量
の水と酸性物質とを加え、攪拌破砕してコンニャク微粒
子懸濁液をつくり、アルコール洗浄して脱臭したコンニ
ャク精粉を原料として水と混合攪拌したコンニャク糊中
に前記コンニャク微粒子懸濁液を混合調整し、この調整
したコンニャク糊に凝固剤を練合わせ、温水中で熱処理
して成ることにより、コンニヤクの臭気が除去され、コ
ニャク組織中に他のコンニャクの微粒子懸濁液が網目構
造に分散されて味滲みがよく、歯切れも向上され、健康
食品として優れた食品となる。As described above, according to the konjak food having improved odor, taste blurring and chewing sensation according to claim 1, a small amount of water and an acidic substance are added to edible konjaks produced in a usual process. And crushed with stirring to make a konjak fine particle suspension, and the konjak fine particle suspension was mixed and adjusted in konjak paste that was mixed with water using konjak refined powder deodorized by alcohol washing as a raw material, and this adjustment was made. By kneading the konjak paste with a coagulant and heat-treating it in warm water, the odor of konjak is removed, and the fine particle suspension of other konjak is dispersed in the network structure to improve the taste bleeding. , Crispness is also improved, and it becomes an excellent food as a health food.
【００２３】また、請求項２に係る臭気、味滲み及び咀
嚼感が改良されたコンニャク食品によれば、通常の工程
で製造された食用コンニャク類に少量の水と酸性物質と
を加え、攪拌破砕してコンニャク微粒子懸濁液をつく
り、アルコール洗浄して脱臭したコンニャク芋を原料と
して水と混合攪拌したコンニャク糊中に前記コンニャク
微粒子懸濁液を混合調整し、この調整したコンニャク糊
に凝固剤を練合わせ、温水中で熱処理して成ることによ
り、コンニヤクの臭気が除去され、コンニャク組織中に
他のコンニャクの微粒子懸濁液が網目構造に分散されて
味滲みがよく、歯切れも向上され、健康食品として優れ
た食品となる。According to the konjak food having improved odor, taste bleeding and masticatory sensation according to claim 2, a small amount of water and an acidic substance are added to edible konjaks produced in a usual process and crushed with stirring. A konjak fine particle suspension was prepared by mixing the konjak fine particle suspension in konjak paste that was mixed with water using deodorized konjak potatoes washed with alcohol as a raw material, and a coagulant was added to the adjusted konjak paste. By kneading and heat-treating in warm water, the odor of konjak is removed, and the fine particle suspension of other konjak is dispersed in the konjak tissue in a mesh structure to improve taste bleeding, improve crispness, and improve health. It becomes an excellent food.
Claims (2)
類に少量の水と酸性物質とを加え、攪拌破砕してコンニ
ャク微粒子懸濁液をつくり、アルコール洗浄して脱臭し
たコンニャク精粉を原料として水と混合攪拌したコンニ
ャク糊中に前記コンニャク微粒子懸濁液を混合調整し、 この調整したコンニャク糊に凝固剤を練合わせ、温水中
で熱処理して成る臭気、味滲み及び咀嚼感が改良された
コンニャク食品1. A small amount of water and an acidic substance are added to an edible konjak produced in a usual process, and the mixture is crushed with stirring to form a konjak fine particle suspension, and the konjak fine powder deodorized by alcohol cleaning is used as a raw material. The konjak microparticle suspension was mixed and adjusted with konjak paste mixed with water and stirred, and the adjusted konjak paste was kneaded with a coagulant and heat-treated in warm water to improve odor, taste bleeding and chewing sensation. Konjac food
類に少量の水と酸性物質とを加え、攪拌破砕してコンニ
ャク微粒子懸濁液をつくり、アルコール洗浄して脱臭し
たコンニャク芋を原料として水と混合攪拌したコンニャ
ク糊中に前記コンニャク微粒子懸濁液を混合調整し、 この調整したコンニャク糊に凝固剤を練合わせ、温水中
で熱処理して成る臭気、味滲み及び咀嚼感が改良された
コンニャク食品2. A small amount of water and an acidic substance are added to an edible konjak produced in a usual process, and the mixture is crushed with stirring to make a konjak fine particle suspension, and water is obtained from konjak potato deodorized by alcohol washing as a raw material. The konjak fine particle suspension is mixed and mixed with the konjak paste mixed with and stirred, and the konjak paste thus prepared is kneaded with a coagulant and heat-treated in warm water to improve the odor, taste bleeding and chewing sensation. Food
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5341413A JPH07155117A (en) | 1993-12-09 | 1993-12-09 | Konjak food improved in odor, taste permeation and bite feeling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5341413A JPH07155117A (en) | 1993-12-09 | 1993-12-09 | Konjak food improved in odor, taste permeation and bite feeling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07155117A true JPH07155117A (en) | 1995-06-20 |
Family
ID=18345885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5341413A Pending JPH07155117A (en) | 1993-12-09 | 1993-12-09 | Konjak food improved in odor, taste permeation and bite feeling |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07155117A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005295977A (en) * | 2004-04-09 | 2005-10-27 | Iwasaki Shoten:Kk | Drink containing devil's tongue mannan |
| CN114701142A (en) * | 2022-02-21 | 2022-07-05 | 福州素天下食品有限公司 | Preparation method and production device of quick-frozen low-fat bionic tripe |
-
1993
- 1993-12-09 JP JP5341413A patent/JPH07155117A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005295977A (en) * | 2004-04-09 | 2005-10-27 | Iwasaki Shoten:Kk | Drink containing devil's tongue mannan |
| CN114701142A (en) * | 2022-02-21 | 2022-07-05 | 福州素天下食品有限公司 | Preparation method and production device of quick-frozen low-fat bionic tripe |
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