JPH022320A - Production of gel like foods - Google Patents
Production of gel like foodsInfo
- Publication number
- JPH022320A JPH022320A JP63144726A JP14472688A JPH022320A JP H022320 A JPH022320 A JP H022320A JP 63144726 A JP63144726 A JP 63144726A JP 14472688 A JP14472688 A JP 14472688A JP H022320 A JPH022320 A JP H022320A
- Authority
- JP
- Japan
- Prior art keywords
- foods
- konjac
- gel
- starch
- freezing
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 33
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 18
- 230000008014 freezing Effects 0.000 claims abstract description 16
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 238000010008 shearing Methods 0.000 claims abstract description 9
- 239000000126 substance Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 29
- 239000000252 konjac Substances 0.000 claims description 23
- 235000010485 konjac Nutrition 0.000 claims description 23
- 235000014633 carbohydrates Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 235000012015 potatoes Nutrition 0.000 claims description 2
- 235000002239 Dracunculus vulgaris Nutrition 0.000 abstract 4
- 244000106264 Opuntia compressa Species 0.000 abstract 4
- 235000000039 Opuntia compressa Nutrition 0.000 abstract 4
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 abstract 4
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 abstract 4
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 abstract 4
- 239000000499 gel Substances 0.000 description 11
- 229940025902 konjac mannan Drugs 0.000 description 9
- 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 8
- 229920002581 Glucomannan Polymers 0.000 description 8
- 229940046240 glucomannan Drugs 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 7
- 238000001879 gelation Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 150000005846 sugar alcohols Polymers 0.000 description 4
- 239000004375 Dextrin Substances 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 230000002441 reversible effect Effects 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 241000482268 Zea mays subsp. mays Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 150000004043 trisaccharides Chemical class 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- -1 -saccharides Polymers 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000003913 Coccoloba uvifera Nutrition 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 240000008976 Pterocarpus marsupium Species 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000000017 hydrogel Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000020986 nuts and seeds Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000009329 sexual behaviour Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Abstract
Description
〔産業上の利用分野〕
本発明はゲル状食１品類の製造方法に関し、より詳細に
は、コンニャク芋又はコンニャク扮の水性物のそのまま
又は剪断操作の前又は後に可溶性澱粉又は他の糖質を介
在せしめ、その状態又はそれに他の食品類が混在して常
温又は凍結操作又は加熱操作何れの状況においても耐水
性及び耐熱性ゲル状食品類の製造方法に関する件である
。
〔従来の技術〕
この系の発明としては、従来の技術として次のことを発
明者等は関知している。
［特開昭６２−２５４号
発明の名称・コンニャクマンナン含有可逆性ゲル
特許請求の範囲
１ コンニャクマンナン及びキサンクンガムを含存し、
かつコンニャクマンナン凝固用アルカリ剤を含有しない
ことを特徴とするコンニャクマンナン含有可逆性ゲル。
２ コンニャクマンナンとキサンタンガムとの重量比率
が９５：５〜５〜９５であることを特徴とする特許請求
の範囲第１項記載のコンニャクマンナン含有可逆性ゲル
。
特開昭６２−９６０６０号
発明の名称・グルコマンナン組成物
特許請求の範囲
ｌ 多価アルコール、糖アルコール、単糖類、−糖類及
びオリゴ糖から選ばれた少なくとも１種からなる多価ア
ルコール、塘アルコール、単ｔＪ！ Ｍ、二ｔＪ！類及
びオリゴ糖から選ばれた少なくとも１種からなる系の中
でグルコマンナン或いはグルコマンナン或いはグルコマ
ンナンと他の天然多１！ 類を混練させてなるグルコマ
ンナン組成物。
２ 多価アルコール、キノ３アルコール、単＄１！ 類
、三糖類及びオリゴ糖から選ばれた少なくとも１種から
なる系の中でグルコマンナン或いはグルコマンナンと他
の天然多ＩＪＮ ｔｈ′ｎをアルカリと混練させてなる
グルコマンナン組成物。
特開昭６２−２５９５５０号
発明の名称・デンプンとコンニャクマンナンを主成分と
する乾燥ゲル
特許請求の範囲
１ コンニャク精粉１重量部とデンプン３〜７重量部と
を含む水分散ゾルをゲル化したデンプンーコンニャクマ
ンナン含水ゲルを乾燥してなるデンプンとコンニャクマ
ンナンを主成分とする乾燥ゲル。」
以上がその内容である。
以上の各々の発明の内容は本発明者等の目的とは全く異
なるものである。
〔発明が解決しようとする課題〕
（１） コンニャクのゲル化をアルカリ性物質を使用
しないで行う。
（２） コンニャクのゲル化を簡単に行えるゲル料の
発見。
（３） コンニャクのゲル化を簡明な方法で行う。
〔課題を解決するための手段〕
○本発明を次に順を追って説明する。
本発明で使用するコンニャク芋又はコンニャク粉の水性
物とは、市販精製コンニャク粉を固形分１００％として
固形分６％未満の水性物のことを云い、すなわち、該精
製粉を標準としたものである。
○本発明における剪断操作とは、上記該水性物に剪断的
効果を与えることで代表的機械操作としてはフードカン
タ−、サイレントカンタ−１肉挽機、裏ごし機、エクス
トルーダー、ホモゲナイザーは潰機等又はその作用に類
イ以する機能を存する機械で、コンニャク水性物を処理
することである。
Ｏ本発明に使用する可溶性澱粉粒とは、市販可溶性澱粉
粒及び市販澱粉を高圧蒸煮又は希酸によって加水分解し
た澱粉粒の形を保っている澱粉である。その使用量はコ
ンニャク粉固形分の３倍量以上を必要とする。
○本発明に使用する糖質とは、ブドー糖、転化糖、異性
化糖、砂糖、麦芽あめ、乳糖、蜂蜜、粉あめ、デキスト
リン、プルラン、デキストロース等で、目的に応じて選
べばよい。
その使用量は、非剪断、剪断及びｔＪ！質及び非凍結、
凍結及び非加熱、加熱によって異なる。
○本発明では端的に延べれば、コンニャク粉固形分の２
倍量以上を必要とする。
○本発明で目的に応して使用する食品類は以下の通りで
ある。
穀類、芋及び澱粉類、甘味類１、菓子類、油脂類、種実
類、豆類、魚介類、畜肉類、卵類、乳類、野菜類、果物
類、きの子類、藻類、嗜好飲料、調味料及び香辛料類、
調理加工食品類。
○本発明における常温、凍結操作、加熱操作とは以下の
内容の通りである。
常 温：人間の生活温度（但し凍結は除く）に放置
凍結操作二本発明のコンニャク系が凍る温度で処理
加熱操作二本発明のコンニャク系が６０°Ｃ以上に加温
される処理
Ｏ本発明における耐水性及び耐熱性とは、本発明による
生成ゲル状食品類が２時間以上水中において原形を保っ
ていることを耐水性可とし、８０°Ｃ３０分間加熱して
原形を保っていることを耐熱性態とする。
〔発明の効果〕
（１） コンニャクのゲル化をアルカリ性物質を使用
しないでできた。
（２） コンニャクのゲル化が糖質によって簡単に行
うことができた。
（３） コンニャクのゲル化が剪断、非剪断等の操作
条件を含めて簡明にゲル化することが分かった。
〔実施例〕[Industrial Application Field] The present invention relates to a method for producing one type of gel-like food, and more specifically, the present invention relates to a method for producing a gel-like food product, and more particularly, soluble starch or other carbohydrates are added to an aqueous product of konjac yam or konnyaku yam as it is or before or after shearing. This matter relates to a method for producing water-resistant and heat-resistant gel-like foods, whether at room temperature, in a freezing operation, or in a heating operation, with the intervening state or the presence of other foods. [Prior Art] The inventors are aware of the following prior art related to this type of invention. [Name of the invention in JP-A No. 62-254/Reversible gel containing konjac mannan Claim 1 Containing konjac mannan and xanthus gum,
A reversible gel containing konjac mannan, characterized in that it does not contain an alkaline agent for coagulating konjac mannan. 2. The konjac mannan-containing reversible gel according to claim 1, wherein the weight ratio of konjac mannan to xanthan gum is 95:5 to 5 to 95. JP-A No. 62-96060 Title of the invention/Glucomannan composition Claims 1 Polyhydric alcohol consisting of at least one selected from polyhydric alcohols, sugar alcohols, monosaccharides, -saccharides, and oligosaccharides, Tong alcohol , single tJ! M, two tJ! Glucomannan or glucomannan or glucomannan and other natural polysaccharides in a system consisting of at least one selected from polysaccharides and oligosaccharides! A glucomannan composition obtained by kneading the following. 2 Polyhydric alcohol, Kino 3 alcohol, single price: $1! A glucomannan composition obtained by kneading glucomannan or glucomannan and other natural polysaccharides with an alkali in a system consisting of at least one selected from trisaccharides, trisaccharides, and oligosaccharides. JP-A No. 62-259550 Title of the invention: Dry gel containing starch and konjac mannan as main components Claim 1 A water-dispersed sol containing 1 part by weight of konjac flour and 3 to 7 parts by weight of starch is gelled. A dried gel whose main ingredients are starch and konjac mannan, which are obtained by drying a starch-konjac mannan hydrogel. ” The above is the content. The contents of each of the above inventions are completely different from the objectives of the present inventors. [Problems to be solved by the invention] (1) Gelation of konnyaku is performed without using an alkaline substance. (2) Discovery of a gelling agent that can easily gel konnyaku. (3) Gelling konnyaku in a simple manner. [Means for Solving the Problems] The present invention will now be explained step by step. The aqueous product of konjac potato or konjac powder used in the present invention refers to an aqueous product with a solid content of less than 6% based on commercially available purified konjac flour as 100% solid content, that is, the purified powder is used as a standard. be. ○The shearing operation in the present invention refers to imparting a shearing effect to the above-mentioned aqueous material. Typical mechanical operations include a food canter, a silent canter 1 meat grinder, a strainer, an extruder, and a homogenizer such as a crusher. Or, it is the processing of konjac aqueous substances with a machine that has a function similar to that function. The soluble starch granules used in the present invention are commercially available soluble starch granules and starch that maintains the form of starch granules obtained by hydrolyzing commercially available starch by high-pressure steaming or dilute acid. The amount used needs to be at least three times the amount of solid konjac powder. The carbohydrates used in the present invention include glucose, invert sugar, isomerized sugar, sugar, malt candy, lactose, honey, powdered candy, dextrin, pullulan, dextrose, etc., and may be selected depending on the purpose. The amount used is non-sheared, sheared and tJ! quality & non-freezing,
Depends on whether frozen, unheated, or heated. ○In the present invention, to put it simply, the solid content of konjac powder is 2
Requires more than double the amount. ○Foods used in accordance with the purpose of the present invention are as follows. Cereals, potatoes and starches, sweets 1, confectionery, oils and fats, nuts and seeds, beans, seafood, meat, eggs, milk, vegetables, fruits, mushrooms, algae, beverages, seasonings and spices,
Cooked processed foods. ○ Room temperature, freezing operation, and heating operation in the present invention are as follows. Room temperature: left at human living temperature (excluding freezing) Freezing operation 2 Treatment at a temperature at which the konjac system of the present invention freezes 2 Processing where the konjac system of the present invention is heated to 60°C or higher O Invention of the present invention Water resistance and heat resistance are defined as water resistance if the gel-like foods produced according to the present invention maintain their original shape in water for 2 hours or more, and heat resistance if they maintain their original shape after heating at 80°C for 30 minutes. Sexual behavior. [Effects of the invention] (1) Gelation of konnyaku was achieved without using alkaline substances. (2) Gelation of konnyaku could be easily achieved using carbohydrates. (3) It was found that gelation of konjac can be easily achieved under operating conditions such as shearing and non-shearing. 〔Example〕
【注】○実施例における剪断操作に使用する代表例とし
ての機械は次の如く略記する。
処理時間は１５分間〜３０分間
フードカッター（スピード）・・ ・Ａサイレントカン
タ−・・・・・・・Ｂ
Ｏ実施例における糖質において偵ているものは代表的な
ものを。
○実力缶例中、粉あめの７又は３２の数字はブドー零Ｊ
！混在量を示す。
○実施例中、処理条件において「凍結又は加熱」とはど
の方法でもゲル化することを意味している。
○実施例は（１）〜（８）迄は文章例とし、（９）〜（
３２）迄を操作が類似しているので表としてｔ’ｌめる
。
実施例（１）
３％コンニャク水性物１０００ｇに可溶性澱粉４００ｇ
を添加、充分混和、混捏して角形枠に充填し、凍結させ
る。
凍結１４日後取り出して解凍すると強固なゲル状物を収
得する。
実１港り口の−
３％コンニャク水性物１０００ｇをＡＭで１５分間処理
後可溶性澱粉３００ｇを添加、充分混和して角形枠に充
填し凍結させる。
凍結１４日後、取り出して解凍すると強固な板状ゲル状
物を収得する。
災施■」主Ｌ
３％コンニャク水性物１０００ｇをＡｍで１５分間処理
後デキスｌ−１７ン２００ｇを添加、充分混和して角形
枠に充填して常温で放置すると板状ゲル状物を収得する
。
実施例（４）
３％コンニャク水性物１０００ｇをＡ機で１５分間処理
後、粉あめ３００ｇとホウレン草ゆでペーストを添加混
合して角形枠に充填し、凍結する。
凍結１４日後、取り出して解凍するとホウレン草大りゲ
ル状物を収得する。
実施例（５）
天然オレンジ果汁ｔｏｏｏｉにコンニャク精粉３０ｇを
添加、充分膨潤させた後、Ａ機にて１５分間処理した後
、ブドー塘１５０ ｇを添加、充分混和せしめて円形枠
に入れ凍結する。
凍結１４日後、凍結すると果汁入り円板状ゲル状物を収
得する。
実施例（６）
赤ワイン１０００ ｍｌにコンニャク精粉３０ｇを添加
、充分膨潤させた後、Ａ機にて１５分間処理した後、デ
キストリン１５０ｇを添加、充分混合せしめて小球形枠
に入れ凍結する。
凍結１４日後解凍するとワイン入り小球形状ゲル状物を
収得する。
実施例（７）
スイトコーンペースト１０００ｇにコンニャク精粉３０
ｇを添加、充分膨潤させた後、Ａ機にて１５分間処理し
た後、扮あめ１５０ｇを添加、充分混合せしめて角形枠
に入れ凍結する。
凍結１４日後解凍するとスイトコーン入り板状ゲル状物
を収得する。
λ１劃（〔［と
市販食酢１０００ｍにコンニャク積分３０ｇを添加、充
分膨潤させた後、Ａ機にて１５分間処理した後、デキス
トリン２００ｇを添加、充分混和後、角形枠に入れ凍結
する。
凍結１４日後解凍すると酢入り板状ゲル状物を収得する
。[Note] ○ Representative machines used for shearing operations in the examples are abbreviated as follows. Processing time is 15 minutes to 30 minutes Food cutter (speed)...A Silent cutter...BO The carbohydrates used in the examples are typical ones. ○In the example of ability can, the number 7 or 32 of powdered candy is Budo Zero J
! Indicates the amount of mixture. ○ In the examples, "freezing or heating" in the processing conditions means gelation by any method. ○ Examples (1) to (8) are sentence examples, and (9) to (
Since the operations up to 32) are similar, they are summarized as a table. Example (1) 400g of soluble starch in 1000g of 3% konjac aqueous substance
Add, mix thoroughly, knead, fill in a rectangular frame, and freeze. After 14 days of freezing, it is taken out and thawed to obtain a strong gel-like substance. After treating 1,000 g of 3% aqueous konjac with AM for 15 minutes, add 300 g of soluble starch, mix thoroughly, fill in a rectangular frame, and freeze. After 14 days of freezing, it is taken out and thawed to obtain a strong plate-like gel. After treating 1000 g of 3% konjac aqueous material with Am for 15 minutes, add 200 g of Dexl-17, mix well, fill in a rectangular frame, and leave at room temperature to obtain a plate-like gel-like material. . Example (4) After processing 1000 g of 3% konjac aqueous material in Machine A for 15 minutes, 300 g of powdered candy and boiled spinach paste were added and mixed, filled into a rectangular frame, and frozen. After 14 days of freezing, it is taken out and thawed to obtain a gel-like substance the size of spinach. Example (5) Add 30g of konjac flour to natural orange juice toooi, allow it to swell sufficiently, and then process it in Machine A for 15 minutes. Add 150g of Budo Tong, mix well, and freeze in a circular frame. . After 14 days of freezing, a disc-shaped gel containing fruit juice is obtained. Example (6) After adding 30 g of konjac flour to 1000 ml of red wine and allowing it to swell sufficiently, it was treated in machine A for 15 minutes, and then 150 g of dextrin was added, thoroughly mixed, and then placed in a small spherical frame and frozen. After 14 days of freezing, thawing yields a wine-containing spherical gel. Example (7) 1000g of sweet corn paste and 30g of konjac flour
After adding 150g of yam and allowing it to swell sufficiently, it was treated in machine A for 15 minutes, and then 150g of sushi candy was added, thoroughly mixed, and the mixture was placed in a rectangular frame and frozen. When thawed after 14 days of freezing, a plate-like gel containing sweet corn is obtained. Add 30 g of konjac integral to 1000 m of commercially available vinegar, allow it to swell, and then process for 15 minutes in Machine A. Add 200 g of dextrin, mix thoroughly, and freeze in a rectangular frame. Freezing 14 When thawed a day later, a plate-like gel containing vinegar is obtained.
Claims (1)
の状態又は該水性物に剪断操作が介在したもの等に可溶
性澱粉又は可溶性澱粉と他の食品類とが混在したものを
凍結操作を経てなる耐水性及び耐熱性ゲル状食品類の製
造方法。 ２ コンニャク芋又はコンニャク粉の水性物をそのまま
に又は剪断操作の前又は後に糖質が介在し、該介在系を
そのまま又は他の食品類を混在せしめた状態において、
常温又は凍結操作又は加熱操作何れの状況においても耐
水性及び耐熱性であるゲル状食品類の製造方法。[Scope of Claims] 1. Freezing operation of an aqueous product of konjac potatoes or konjac flour as it is, or a mixture of soluble starch or soluble starch and other foods after shearing has been performed on the aqueous product, etc. A method for producing water-resistant and heat-resistant gel-like foods. 2. When the aqueous substance of konjac potato or konjac flour is left as it is, or carbohydrates are interposed before or after shearing, and the intervening system is left as is or mixed with other foods,
A method for producing gel-like foods that are water and heat resistant at room temperature, freezing operations, or heating operations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63144726A JPH022320A (en) | 1988-06-14 | 1988-06-14 | Production of gel like foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63144726A JPH022320A (en) | 1988-06-14 | 1988-06-14 | Production of gel like foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH022320A true JPH022320A (en) | 1990-01-08 |
Family
ID=15368894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63144726A Pending JPH022320A (en) | 1988-06-14 | 1988-06-14 | Production of gel like foods |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH022320A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002095427A (en) * | 2000-09-22 | 2002-04-02 | Nikken Chem Co Ltd | Devil's tongue for refrigeration and method for producing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6167457A (en) * | 1984-09-10 | 1986-04-07 | Mogami Kanzume Kk | Preparation of frozen paste made from starch of devil's-tongue |
| JPS62254A (en) * | 1985-03-08 | 1987-01-06 | Ajinomoto Co Inc | Reversible gel containing konjak (devil's-tongue) mannan |
| JPS6296060A (en) * | 1985-06-06 | 1987-05-02 | Unie Koroido Kk | Glucomannan composition |
-
1988
- 1988-06-14 JP JP63144726A patent/JPH022320A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6167457A (en) * | 1984-09-10 | 1986-04-07 | Mogami Kanzume Kk | Preparation of frozen paste made from starch of devil's-tongue |
| JPS62254A (en) * | 1985-03-08 | 1987-01-06 | Ajinomoto Co Inc | Reversible gel containing konjak (devil's-tongue) mannan |
| JPS6296060A (en) * | 1985-06-06 | 1987-05-02 | Unie Koroido Kk | Glucomannan composition |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002095427A (en) * | 2000-09-22 | 2002-04-02 | Nikken Chem Co Ltd | Devil's tongue for refrigeration and method for producing the same |
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