JPH02255050A - 味付け乾燥こんにゃく食品及びその製造方法 - Google Patents
味付け乾燥こんにゃく食品及びその製造方法Info
- Publication number
- JPH02255050A JPH02255050A JP1075044A JP7504489A JPH02255050A JP H02255050 A JPH02255050 A JP H02255050A JP 1075044 A JP1075044 A JP 1075044A JP 7504489 A JP7504489 A JP 7504489A JP H02255050 A JPH02255050 A JP H02255050A
- Authority
- JP
- Japan
- Prior art keywords
- konjac
- dried
- food
- ratio
- konnyaku
- 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 98
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 65
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 229920002472 Starch Polymers 0.000 title abstract 5
- 235000019698 starch Nutrition 0.000 title abstract 5
- 239000008107 starch Substances 0.000 title abstract 5
- 235000002239 Dracunculus vulgaris Nutrition 0.000 title abstract 4
- 235000000039 Opuntia compressa Nutrition 0.000 title abstract 4
- 244000106264 Opuntia compressa Species 0.000 title abstract 4
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 title abstract 4
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 title abstract 4
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 title abstract 4
- 235000021264 seasoned food Nutrition 0.000 title description 2
- 235000013305 food Nutrition 0.000 claims abstract description 41
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 28
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 24
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 94
- 235000010485 konjac Nutrition 0.000 claims description 61
- 239000000252 konjac Substances 0.000 claims description 61
- 235000013312 flour Nutrition 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 12
- 238000004898 kneading Methods 0.000 claims description 7
- 235000011888 snacks Nutrition 0.000 abstract description 9
- 238000005520 cutting process Methods 0.000 abstract description 7
- 239000000843 powder Substances 0.000 abstract description 5
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 17
- 235000019634 flavors Nutrition 0.000 description 17
- 229940001941 soy protein Drugs 0.000 description 10
- 230000001055 chewing effect Effects 0.000 description 7
- 239000000654 additive Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 241000238366 Cephalopoda Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000020845 low-calorie diet Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1075044A JPH02255050A (ja) | 1989-03-29 | 1989-03-29 | 味付け乾燥こんにゃく食品及びその製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1075044A JPH02255050A (ja) | 1989-03-29 | 1989-03-29 | 味付け乾燥こんにゃく食品及びその製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02255050A true JPH02255050A (ja) | 1990-10-15 |
| JPH0511941B2 JPH0511941B2 (enrdf_load_stackoverflow) | 1993-02-16 |
Family
ID=13564815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1075044A Granted JPH02255050A (ja) | 1989-03-29 | 1989-03-29 | 味付け乾燥こんにゃく食品及びその製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02255050A (enrdf_load_stackoverflow) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0889201A (ja) * | 1994-06-20 | 1996-04-09 | Yamakon Shokuhin Kk | 乾燥味付けこんにゃくの製造方法 |
| JP2011172503A (ja) * | 2010-02-24 | 2011-09-08 | Ajinomoto Co Inc | 低たんぱくイカ様食品の製造法 |
| JP2015149987A (ja) * | 2014-02-18 | 2015-08-24 | 株式会社みらい | 健康に優れるつまみ |
| JP2021090378A (ja) * | 2019-12-10 | 2021-06-17 | アスザックフーズ株式会社 | こんにゃく食品およびその製造方法 |
| KR20250051181A (ko) * | 2023-10-10 | 2025-04-17 | 주식회사 뉴트라잇 | 조직감 및 저장성이 개선된 닭가슴살 진미채의 제조방법 |
-
1989
- 1989-03-29 JP JP1075044A patent/JPH02255050A/ja active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0889201A (ja) * | 1994-06-20 | 1996-04-09 | Yamakon Shokuhin Kk | 乾燥味付けこんにゃくの製造方法 |
| JP2011172503A (ja) * | 2010-02-24 | 2011-09-08 | Ajinomoto Co Inc | 低たんぱくイカ様食品の製造法 |
| JP2015149987A (ja) * | 2014-02-18 | 2015-08-24 | 株式会社みらい | 健康に優れるつまみ |
| JP2021090378A (ja) * | 2019-12-10 | 2021-06-17 | アスザックフーズ株式会社 | こんにゃく食品およびその製造方法 |
| KR20250051181A (ko) * | 2023-10-10 | 2025-04-17 | 주식회사 뉴트라잇 | 조직감 및 저장성이 개선된 닭가슴살 진미채의 제조방법 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0511941B2 (enrdf_load_stackoverflow) | 1993-02-16 |
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