JPH02273146A - Production of 'konjak' containing egg - Google Patents
Production of 'konjak' containing eggInfo
- Publication number
- JPH02273146A JPH02273146A JP1095799A JP9579989A JPH02273146A JP H02273146 A JPH02273146 A JP H02273146A JP 1095799 A JP1095799 A JP 1095799A JP 9579989 A JP9579989 A JP 9579989A JP H02273146 A JPH02273146 A JP H02273146A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- glucomannan
- water
- konnyaku
- mixture
- 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 21
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000010485 konjac Nutrition 0.000 title abstract description 9
- 235000013601 eggs Nutrition 0.000 claims abstract description 34
- 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 claims abstract description 17
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 17
- 229940046240 glucomannan Drugs 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 230000001112 coagulating effect Effects 0.000 claims abstract description 4
- 241001312219 Amorphophallus konjac Species 0.000 claims description 10
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 3
- 229920000057 Mannan Polymers 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 239000000701 coagulant Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 15
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 7
- 238000003756 stirring Methods 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 4
- 102000002322 Egg Proteins Human genes 0.000 abstract description 3
- 108010000912 Egg Proteins Proteins 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 239000011345 viscous material Substances 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 210000003278 egg shell Anatomy 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract description 2
- 235000002239 Dracunculus vulgaris Nutrition 0.000 abstract 2
- 235000000039 Opuntia compressa Nutrition 0.000 abstract 2
- 244000106264 Opuntia compressa Species 0.000 abstract 2
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 abstract 2
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 abstract 2
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 abstract 2
- 229920002472 Starch Polymers 0.000 abstract 1
- 235000013605 boiled eggs Nutrition 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000000252 konjac Substances 0.000 description 7
- 238000009835 boiling Methods 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 3
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 3
- 239000000920 calcium hydroxide Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000012670 alkaline solution Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019613 sensory perceptions of taste Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035923 taste sensation Effects 0.000 description 1
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明はグルコマンナンに卵の中味を添加攪拌して加熱
凝固させた玉子入コンニャクの製造方法に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing egg-containing konjac by adding egg contents to glucomannan, stirring the mixture, and coagulating it by heating.
従来の技術
従来コンニャクはコンニャク芋を水洗をし、粉砕してグ
ルコマンナンの抽出処理を施し、これをアルカリ性で加
熱凝固成型したものである。BACKGROUND OF THE INVENTION Conventional konjac is made by washing konjac potatoes with water, pulverizing them, subjecting them to glucomannan extraction treatment, and then heating and coagulating the konjac potatoes in an alkaline environment.
発明が解決しようとする課題
従来のグルコマンナンにアルカリ性で加熱凝固成型させ
たコンニャクでは風味も之しく、舌ざわりも良好でな（
、味覚は勿論、栄養において殆んど皆無に等しいという
問題点があった。Problems to be Solved by the Invention Conventional konnyaku made by heating and solidifying glucomannan in an alkaline solution has a poor flavor and a poor texture (
However, the problem was that it had almost no nutritional value, let alone taste.
そこで本発明は、上述のような従来の問題点にかんがみ
て種々考察研究した結果コンニャクの要素であるグルコ
マンナンに卵の中味を混合攪拌して微粒状の練合物質を
作り、これにカルシュラム溶液を添加して加熱成型凝固
させて本発明を完成したものである。Therefore, in view of the above-mentioned conventional problems, the present invention was developed as a result of various studies and studies, and the result was that glucomannan, which is an element of konjac, was mixed with the contents of an egg to form a finely kneaded substance, and this was mixed with a calcium slum solution. The present invention was completed by adding and heat-molding solidification.
課題を解決するための手段
上記目的を達成するために、本発明の玉子入コンニャク
の製造方法においては、前処理工程としては従来と同様
に、コンニャク芋を水洗して滅菌操作を施して粉砕し、
これを水で流しながらグルコマンナンを抽出し、次いで
、適量のグルコマンナン精粉と水とを混ぜて攪拌した粘
状物質を追加し、得たる資料に対し卵の中味を混合して
熟成し、これにカルシュラムを添加して加熱凝固成型と
をしたものである。Means for Solving the Problems In order to achieve the above object, in the method for producing konnyaku containing eggs of the present invention, the pretreatment step is to wash konnyaku potatoes with water, sterilize them, and crush them, as in the conventional method. ,
Glucomannan is extracted by pouring water over this, then a viscous substance made by mixing an appropriate amount of glucomannan powder and water and stirring is added, and the obtained material is mixed with the contents of an egg and aged. Calsulam is added to this, and it is heated and solidified.
また、卵は生卵のみ、或はへ分熟のユデ卵又は生卵とユ
デ卵との混合物を添加使用する。この場合の卵は、中味
を使用するので卵殻は使用しない。In addition, only raw eggs, partially ripened eggs, or a mixture of raw eggs and eggs are used. In this case, the egg shell is not used as the egg filling is used.
作用
このようにして、グルコマンナンに卵の中味を攪拌熟成
し、これに水酸化カルシウム（Ｃａ （ＯＨ）ｚ ）を
添加して凝固加熱することにより、グルコマンテン中の
卵の蛋白質の分子胛大きいそれが微粒状となって散在し
、得たるコンニャクの組織内に気泡等の発生により、外
部から味覚の浸透力が増大し一段として風味がよい。Action In this way, by stirring and aging glucomannan with egg contents, adding calcium hydroxide (Ca (OH)z) to it, and heating it for coagulation, the molecular weight of the egg protein in glucomannan becomes large. They are dispersed in the form of fine particles and bubbles are generated within the structure of the resulting konjac, which increases the ability of taste to penetrate from the outside and makes the flavor even better.
実施例 以下、本発明の作業順序を工程図により説明する。Example Hereinafter, the work order of the present invention will be explained using process diagrams.
前処理は一般周知の方法であって、先づコンニャク芋（
１５０ｋｑ ）を洗浄機（１）により水洗いを行い、次
にボイル槽（２）にて８０℃の温度内において２０分間
浸漬して滅菌を行った後、ラスパーミキサー（３）によ
り粉砕を行う。次にマンナン抽出機（４）の筒内に粉砕
コンニャク芋を入れ振動を与えつつ水を注ぎながら不純
物を除去してグルコマンナンの精粉を採取する。次にホ
ッパー（５）内では別の良質で粘の弾い精粉１５＃に水
５００／を追加して粘状に攪拌する。そして、ミキシン
グホッパー（６）内に抽出されたグルコマンナンに対し
、前記ホッパー（５）内で予め作った粘状精粉を追加す
ると共に、ホッパー（ｅ内のグルコマンナンに対し、５
％〜１０％の割合による卵、即ちへ分熟のユデ卵をミキ
サーにかけて微粒状溶液にしたものと生卵を混合した混
合物、又は、生卵のみ、或は、ユデ卵のみ等、夫々適当
に選択して混入し、前記グルコマンナンと卵との全量が
１０００ ｔになるまで水を加えて約２０分間攪拌練合
する。次に熟成ホッパー（７）にて約１時間半はど、ね
かせて熟成する。そして水１００ｔに対し、水酸化カル
シウム（Ｃａ（ＯＨ）ｔ） １．８ ｋＱの割合による
水溶液を作り、練合機（８）内の前記熟成したコンニャ
ク資料に対し水酸化カルシウム１割の割合にて練り合わ
し、得たる資料を成型用缶（９）に入れ、これをその状
態のま＼でボイルＷＩ（１０）に入れ、梼℃の温湯にて
１時間〜１０時間そのま＼に放置しておき、その後型抜
き（ｎ）にて型で手切を行い包装（１２）にて真空包装
して再度ボイル槽（１３）に羽℃の熱湯にて殺菌して後
出荷するものである。The pretreatment is a generally well-known method, and first the konnyaku potatoes (
150 kq) was washed with water using a washer (1), then sterilized by immersion in a boiling tank (2) at a temperature of 80°C for 20 minutes, and then pulverized using a Rasper mixer (3). Next, crushed konjac potatoes are placed in the cylinder of the mannan extractor (4), and impurities are removed while shaking and pouring water to collect glucomannan fine powder. Next, in the hopper (5), 500/ml of water was added to 15# of other high-quality, non-viscous fine powder and stirred to make it viscous. Then, to the glucomannan extracted in the mixing hopper (6), the viscous fine powder prepared in advance in the hopper (5) is added, and to the glucomannan in the hopper (e),
% to 10% eggs, that is, a mixture of fully ripened eggs made into a fine granular solution by mixing with a mixer, and raw eggs, only raw eggs, only eggs, etc., respectively, as appropriate. Selectively mix the glucomannan and eggs, add water until the total amount of the glucomannan and eggs reaches 1000 tons, and stir and knead for about 20 minutes. Next, it is left to age in the aging hopper (7) for about an hour and a half. Then, an aqueous solution was prepared at a ratio of 1.8 kQ of calcium hydroxide (Ca(OH)t) to 100 tons of water, and a ratio of 10% of calcium hydroxide was added to the aged konnyaku material in the kneading machine (8). Put the obtained material in a molding can (9), put it in the boiling water bowl (10) in that state, and leave it for 1 to 10 hours in warm water at ℃. After that, it is hand-cut using a die cutter (n), vacuum-packed in a packaging (12), and then sterilized in a boiling tank (13) with boiling water at a temperature of 0.degree. C. before being shipped.
発明の効果
出汁の浸透力が迅速に行われ早やく食することができ、
また、コンニャクそのものの風味、舌さ゛わりが良好で
あり、色彩もよく味覚を増大させうるの特異性がある。Effects of the invention: The soup stock penetrates quickly and can be eaten quickly.
In addition, konnyaku itself has a good flavor and texture, and is unique in that it has a good color and can enhance the taste sensation.
図面は本発明の製造方法の工程図である。
６・・・・・・・・ミキシングホッパー７・・・・・・
・・熟成ホーバー
８・・・・・・・・・練合機The drawings are process diagrams of the manufacturing method of the present invention. 6...Mixing hopper 7...
・・Aging Hover 8・・・・・・・Kneading machine
Claims (1)
出したグルコマンナンにマンナン精粉粘状溶液を追加し
た資料に卵の中味を加えて練合物を作り、次いで前記練
合物を熟成し、これに凝固剤の溶液を添加して加熱凝固
することを特徴とする玉子入コンニャクの製造方法 ２、卵が生卵の中味である請求項１記載の玉子入コンニ
ャクの製造方法 ３、卵の中味が半熟の微粒状溶液にしたものである請求
項１記載の玉子入コンニャクの製造方法４、卵が生卵と
半熟卵との中味の練合微粒状液である請求項１、２、又
は３記載の玉子入コンニャクの製造方法[Scope of Claims] 1. A mixture is prepared by adding the contents of an egg to a material prepared by adding a viscous solution of mannan powder to glucomannan extracted by crushing konnyaku potatoes and subjecting them to impurity removal treatment, and then 2. A method for producing konnyaku with egg, which comprises aging a mixture, adding a solution of a coagulant thereto, and coagulating it by heating. Production method 3: The method for producing egg-containing konnyaku according to claim 1, wherein the egg content is made into a fine granular solution containing half-boiled eggs; Claim 4: The egg is a fine granular solution obtained by kneading the contents of raw eggs and half-boiled eggs. Method for producing egg-containing konnyaku according to item 1, 2, or 3
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1095799A JPH02273146A (en) | 1989-04-14 | 1989-04-14 | Production of 'konjak' containing egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1095799A JPH02273146A (en) | 1989-04-14 | 1989-04-14 | Production of 'konjak' containing egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02273146A true JPH02273146A (en) | 1990-11-07 |
Family
ID=14147487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1095799A Pending JPH02273146A (en) | 1989-04-14 | 1989-04-14 | Production of 'konjak' containing egg |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02273146A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7338680B2 (en) * | 2002-09-03 | 2008-03-04 | Stc System Japan Co., Ltd. | Manufacturing method of processed food containing konnyaku material, and the processed food manufactured with this manufacturing method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5359061A (en) * | 1976-11-09 | 1978-05-27 | Yoshiyasu Okabayashi | Method of making devil*s tongue with egg therein |
| JPS53136552A (en) * | 1977-04-30 | 1978-11-29 | Seiichi Watanabe | Production of novel kneaded food |
| JPS5420161A (en) * | 1977-07-13 | 1979-02-15 | Masaharu Takenawa | Production of konjak |
| JPS56137865A (en) * | 1980-03-27 | 1981-10-28 | Kanemo Shoten:Kk | Preparation of egg-containing "konnyaku" (paste made from starch of devil's-tongue) |
| JPS6019459A (en) * | 1983-07-14 | 1985-01-31 | Kazuo Hara | Use of reaction product of devil's tongue and egg |
-
1989
- 1989-04-14 JP JP1095799A patent/JPH02273146A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5359061A (en) * | 1976-11-09 | 1978-05-27 | Yoshiyasu Okabayashi | Method of making devil*s tongue with egg therein |
| JPS53136552A (en) * | 1977-04-30 | 1978-11-29 | Seiichi Watanabe | Production of novel kneaded food |
| JPS5420161A (en) * | 1977-07-13 | 1979-02-15 | Masaharu Takenawa | Production of konjak |
| JPS56137865A (en) * | 1980-03-27 | 1981-10-28 | Kanemo Shoten:Kk | Preparation of egg-containing "konnyaku" (paste made from starch of devil's-tongue) |
| JPS6019459A (en) * | 1983-07-14 | 1985-01-31 | Kazuo Hara | Use of reaction product of devil's tongue and egg |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7338680B2 (en) * | 2002-09-03 | 2008-03-04 | Stc System Japan Co., Ltd. | Manufacturing method of processed food containing konnyaku material, and the processed food manufactured with this manufacturing method |
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