JPH01101861A - Production of konnyaku (devil's-tongue) jam - Google Patents

Abstract

PURPOSE:To obtain KONNYAKU (devil's-tongue) jam having low calorie and effect for improving constitution, by blending condensate obtained by steaming a fruit, adding sugar thereto and condensing the mixture with a mixture of water, KONNYAKU powder and solidifying agent and boiling the blend down. CONSTITUTION:A fruit (e.g. strawberry or apple) is steamed to extract the flesh and pericarp and the extracted flesh and pericarp are stirred and sugar is added thereto and the mixture is condensed. Then a mixture of water, KONNYAKU (devil's-tongue) powder and solidifying agent (e.g. aqueous solution of calcium hydroxide) is added to the condensate and the mixture is stirred and then boiled down to provide the KONNYAKU jam. The KONNYAKU jam is useful as a jam having low calorie and useful for health, since the jam has action for supplying vegetable fiber insufficient in eating habit and exhibits effect lowering cholesterol index by action of KONNYAKU mannan which is a main ingredient of the KONNYAKU.

Description

[Detailed Description of the Invention] (Field of Industrial Application) This invention is a method for producing jam, which is a low-calorie, additive-free health food, using konjac, which is edible as a low-calorie diet food. It is related to.

(Prior Art) Conventionally, fruit jam, which is eaten by dipping bread etc., is produced by mixing fruit and sugar such as sugar.
For this reason, all of the components of the jam other than the pulp and peel are high-calorie sugars, and for this reason, conventional jams were thought to be a contributing factor to obesity, diabetes, and the like.

In addition, the fruit components of conventional jams do not contain any components with medical effects such as lowering cholesterol levels or returning the blood of people with high fat to normal levels, or any calcium content. Even if it was eaten every day by dipping it on bread, etc., it did not produce any special health effects.

(Purpose of the Invention) This invention was made in view of the above-mentioned conventional problems, and by producing jam using konjac flour, it is possible to achieve a modern It supplements vegetable fiber (gray fiber), which is said to be lacking in the human diet, and helps to form a constitution that is less susceptible to constipation, heart disease, cancer, gallstones, hemorrhoids, etc. Since mannan has no calories, 50% pulp,
When konnyaku jam is made with 50% konjac content, it has about half the calories compared to conventional fruit jam, which helps to build a constitution that is less prone to obesity, and the vegetable fibers provide ishishulin. Because it can save hormones, it helps to normalize the blood sugar level and create a constitution that is less prone to diabetes.Konjac mannan also contains enough calsulam, so it is popular among Japanese people. It can replenish calsulam, which tends to be lacking in the diet, and
Because konjac mannan has the effect of lowering blood triglyceride levels in the human body and suppressing increases in blood cholesterol levels, it has medical benefits such as lowering cholesterol levels, avoiding arteriosclerosis, and returning the blood of people with high fat content to normal levels. The purpose of the present invention is to provide a method for producing konjac jam, which is an additive-free health food with beneficial effects.

(Means for Solving the Problems) This invention comprises a step of extracting the pulp and peel by steaming the fruit, stirring the extracted pulp and peel, and then adding sugar and concentrating the fruit, and adding water. A step of mixing and stirring konjac fine powder, mixing a coagulant and further stirring, and a step of stirring the extracted pulp and peel, and mixing the water and konjac fine powder with the concentrate and stirring. The above object is achieved by manufacturing konnyaku jam by a method comprising a step of stirring and boiling the product manufactured by the step of stirring and boiling the product.

The present invention also provides a method for stirring the concentrate produced by the step of stirring the extracted fruit pulp and peel and the product produced by the step of mixing and stirring the water and fine konjac powder. The above object is achieved by producing konjac jam by a method of mixing salt.

(Function) In this invention, the pulp and peel extracted by steaming are stirred, and then a concentrate produced by adding sugar and concentration is mixed with water and refined konjac powder, and the product is produced by stirring. Since konjac jam is produced by stirring and boiling the product, it uses simple equipment and methods to supplement the human body with the plant fibers (guyetary fiber) and calsulam that are in short supply, and is low in calories and cholesterol-free. It is possible to produce an additive-free health food jam that has medical effects such as lowering blood fat levels and returning the blood of people with high fat content to normal levels.

(Example) Example 1 of the present invention will be described in detail below.

First, choose the taste of konnyaku jam according to your preference, and choose plum, peach, plum, pear, persimmon, mulberry,
Select fruits such as strawberries and apples and wash them thoroughly.

Next, the fruit is placed in a steamer with a small amount of water in the bottom and steamed until the skin becomes soft and the seeds of the fruit are removed.

In this steaming process, the fruit juice can be extracted at the bottom of the steamer, which is a by-product of the so-called konjac jam manufacturing process, and the juice is added with 60% sugar! Concentrated juice can be produced by boiling at 00°C for 2 to 3 minutes.

This concentrated juice can be stored in a bottle or the like at room temperature, and can be diluted with water or the like according to your preference.

Next, the pulp and peel extracted by steaming are placed in a mixer, etc., and stirred until the pulp and peel are finely crushed, and then 60%
It is concentrated by adding sugar and boiling it down.

This concentrate can be stored at room temperature.

Next, konjac refined powder 20r9, which is obtained by further finely pulverizing coarse powder obtained by cutting and drying konjac potatoes and extracting only the konjac mannan component, was gradually poured into hot water 1& at 80°C while stirring. Let stand for ~30 minutes.

Here, if you want to make a soft jam according to your preference, use the amount of hot water at 80℃! .

2Q-1,312.

Next, a coagulant prepared by dissolving 95% calumium hydroxide lr' or soda carbonate 1r'' in 50 cc of 80°C hot water is mixed into the stirred mixture of the water and refined konjac powder. Stir.

Next, the concentrate produced in the step of stirring the extracted fruit pulp and peel and the product produced in the step of mixing and stirring the water and konjac powder are mixed in a ratio of 50:50. 1' at 100℃ after stirring
Production of konjac jam is completed by boiling for 5 to 20 minutes.

Incidentally, the konjac jam produced by the above method is stored by refrigeration.

In the above example, the concentrate produced by the step of stirring the extracted fruit pulp and peel and the product produced by the step of mixing and stirring the water and refined konjac powder are mixed in a ratio of 50:50. However, the present invention is not limited to this, and includes, for example, the step of stirring the extracted fruit pulp and peel. The concentrate produced from this
It is also possible to make the ratio 0% and further produce a product manufactured by the step of mixing and stirring the water and refined konjac powder with a ratio of 70%.

This example uses a simple device and method to supplement the human body with insufficient plant fiber (gray fat) and calsulam, and is low in calories and reduces cholesterol levels. It is possible to produce additive-free health food jam that has medical effects such as returning blood to normal levels.

Also, especially in this example, in the steaming step,
Since the fruit juice can be extracted, concentrated juice can be simultaneously produced as a by-product of the konjac jam production process.

In addition, in this embodiment, it is possible to use fruits that cannot be sold on the trade market, such as fruits with blemishes, which are so-called low-grade products, and can be produced economically at low cost.

(Example 2) Example 2 of the present invention will be described in detail below.

This example combines the concentrate manufactured by the step of stirring the pulp and peel extracted in Example 1 and the product manufactured by the step of mixing water and konjac fine powder in the Example PI I. Konjac jam is produced by mixing chili peppers, garlic, and salt when stirring.

In this example, in addition to supplementing the human body with insufficient plant fiber (guyetary fiber) and calsulam, it is low in calories and lowers cholesterol level.
Furthermore, it not only has medical effects such as returning the blood of people with high fat to normal levels, but also produces konjac jam with a leprosy taste, which is a trend among consumers in recent years. I can do it.

(Effects of the Invention) Since the present invention produces konjac jam by the above-mentioned method, it utilizes the action of konjac mannan, which is the main component of konjac, to produce vegetable fibers, which are said to be lacking in modern diets. guietary fiber)
This can help prevent constipation, heart disease, cancer,
It has the excellent effect of forming a constitution that is less susceptible to gallstones, hemorrhoids, etc.

In addition, since konjac mannan has no calories, when konjac jam is made with 50% fruit pulp and 50% konjac content, it has about half the calories compared to conventional fruit jam, making it less likely to cause obesity. In addition to being able to form a constitution, the plant fibers can save insulin hormone, which has the excellent effect of normalizing the blood sugar level and creating a constitution that is resistant to diabetes. It is something that you have.

In addition, konjac mannan contains sufficient amount of calsulam, and in particular, one shaku of konjac jam according to the present invention contains 215,319 calsulams, so it is possible to replenish calsulam, which tends to be insufficient in the Japanese diet. It has the excellent effect of being able to.

In addition, konjac mannan has the effect of suppressing the rise in blood cholesterol levels in the human body, so it can lower the cholesterol level of people with high cholesterol levels and avoid arteriosclerosis.Furthermore, konjac mannan has the effect of reducing blood triglyceride levels in the human body. Because of this, it has excellent medical effects such as returning the blood of people with high fat content to normal levels.

Claims (2)

[Claims] (1) The process of extracting the pulp and pericarp by steaming the fruit, stirring the extracted pulp and pericarp, and then adding sugar and concentrating, and mixing water and konjac powder and solidifying the stirred product. the concentrate produced by the step of stirring the extracted fruit pulp and peel, and the product produced by the step of mixing and stirring the water and refined konjac powder; A method for producing konjac jam, which includes a post-boiling process. (2) When stirring the concentrate produced by the step of stirring the extracted fruit pulp and peel and the product produced by the step of mixing and stirring the water and powdered konjac powder, add chili pepper, garlic, and salt. The method for producing konjac jam according to claim 1, characterized in that the konjac jam is mixed with a konjac jam.