JPH03210162A - Preparation of 'konjak' and apparatus therefor - Google Patents
Preparation of 'konjak' and apparatus thereforInfo
- Publication number
- JPH03210162A JPH03210162A JP2005255A JP525590A JPH03210162A JP H03210162 A JPH03210162 A JP H03210162A JP 2005255 A JP2005255 A JP 2005255A JP 525590 A JP525590 A JP 525590A JP H03210162 A JPH03210162 A JP H03210162A
- Authority
- JP
- Japan
- Prior art keywords
- pressurized water
- air
- paste
- kneading
- pressure
- 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 42
- 235000010485 konjac Nutrition 0.000 title abstract description 27
- 238000002360 preparation method Methods 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 57
- 238000004898 kneading Methods 0.000 claims abstract description 21
- 239000000701 coagulant Substances 0.000 claims abstract description 13
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 36
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract description 23
- 238000000034 method Methods 0.000 abstract description 21
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 238000003756 stirring Methods 0.000 abstract description 3
- 235000002239 Dracunculus vulgaris Nutrition 0.000 abstract 1
- 235000000039 Opuntia compressa Nutrition 0.000 abstract 1
- 244000106264 Opuntia compressa Species 0.000 abstract 1
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 abstract 1
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 abstract 1
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000005470 impregnation Methods 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 239000000252 konjac Substances 0.000 description 22
- 239000007788 liquid Substances 0.000 description 9
- 238000002156 mixing Methods 0.000 description 8
- 238000011049 filling Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000001105 regulatory effect Effects 0.000 description 3
- 239000011345 viscous material Substances 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000010419 fine particle 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
- 238000001879 gelation Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 239000012254 powdered material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
本発明は、すぐれた食感と味じみの良いこんにゃくを安
定して製造する方法及び装置に関する。The present invention relates to a method and apparatus for stably producing konnyaku with excellent texture and good taste.
【従来の技術１
板こんにゃくの製造方法を分類すれば、従来から行われ
ているこんにゃく糊に凝固剤を加えて混練した後型枠に
流し込んだ後、カットして液中で加熱しゲル化させるオ
ード式と呼ばれる方法と。
混練したものを連続して製袋されるプラスチックフィル
ム中に直接供給して、リテーナと呼ばれる加圧保持する
押型の中に入れて袋のまま加熱ゲル化させる生詰式と呼
ばれる方法、又はベルトコンベア上に混練したものを流
して加熱ゲル化させる連続ベルト成形式と呼ばれる方法
がある。一方、原料面から分類すると、粉を原料とする
場合と生芋を原料とする場合がある。
これらにおいて、−船釣には生詰式に比較してオード式
が、また原料面では粉原料に比較して芋原料のこんにゃ
くの′方が味しみや食感でやや優れていると評価される
ようである。
こんにゃくの食感や味じみを改良すべく種々の検討が行
われており、例えば表面に切り込みを入れる方法や小さ
い穴をあける方法、気泡を入れる方法等がある。
本発明者は物性面から検討した結果、空気含有率が高い
、すなわち気泡がある程度入ってポーラスとなり、嵩比
重が小さくなっているものが味しみ、食感が良い傾向に
あることを見出し、気泡を入れる方法を研究した。
こんにゃくに気泡を入れる方法として、これまでに特公
昭５０−５２６７号、特開昭５５−１３８３７０号、特
開平１−１６０４６４号等が開示されている。
これらの方法は、こんにゃく糊に凝固剤を加えた後に圧
縮空気を混入させて混練するか、又は吐出側のポンプを
利用して空気を導入する方法である。これらはいずれも
、高粘度ゾルに系の異なる空気を混合させる方法であり
、混入する空気量の制御が不安定となり易く、多すぎれ
ば混練筒内での送りが不可能となることもあり、また、
吐出ポンプによる負圧側は最大でも−１ｋｇ／ｄ Ｌか
得られないこと等から、長時間安定して空気を混入して
混練することが困難であり、加熱によってゲル化した製
品も気泡のむらが大きくなる傾向にあった。
また、粘性体へ空気を吸い込む場合は、気泡が大きくな
りがちで、全体的に分散させる工夫が必要であった。
【発明が解決しようとする課題１
気泡を混入させたこんにゃくを作るには、まず空気を安
定かつ連続して糊の中に供給することと、その後の混練
によって均一に分散させることが必要である。開示され
た上記発明には、それぞれ工夫がなされているものの、
こんにゃく糊のようにゼリー状となった物質に、系の異
なる空気のみを供給して混合させ均一に分散させる方法
は安定性に欠け、均一な分散も容易でなく、かつ、気泡
のむらを防ぐことができないという欠点があった。
【課題を解決するための手段１
本発明者は均一＆混合１介散は同じ系（液、液）で供給
する方が容易であることに着目し、空気を水に溶存させ
た状態でこんにゃく糊中へ供給し混合する方法を検討し
、完成した。
２０℃、 ７６０ｍａＨｇ（大気圧）における水に対す
る空気の溶存率は１８．６８ｃｃ／Ｑであり１′温度一
定のとき。
一定量の液体に対する気体の溶存率は圧力に比例する”
ので各圧力における水に対する空気の溶存率は第１表の
ごとくになる。
第１表
これを利用して、こんにゃく糊の混練調製時に、空気を
溶存させた加圧水を供給し、製品こんにゃく中に空気を
混入させることを特徴とするこんにゃくの製造方法を開
発したのである。
基本的な方法としては、水を入れた密閉容器の中に加圧
空気を吹き込み、加圧水として空気を溶存させた後、こ
の水を混練筒に導入して混練筒内の圧力まで下げること
により、過飽和となって水への溶存が不可能となり気体
となった空気量をこんにゃく糊中へ供給するものである
。
そのための装置は、ホッパー（１２）後方のこんにやく
糊に対して凝固剤等を混練調合するこんにゃく糊混練筒
（１０）へ加圧水供給装置（１６）からの加圧水配管（
１８）を接続したことを特徴とする。
この装置における加圧水供給装置（１６）は、水供給口
（４）と加圧空気供給口（２）及び加圧水排出口（３）
を備えた圧力タンク（１）が好ましい態様である。
【作用】
空気を加圧水に溶存させ、こんにゃく糊と同じ系で供給
することにより、空気がこんにゃく糊中へ均一、かつ安
定的に連続して混合分散した状態となる。特に、溶存空
気が気泡となる場合は、微細な独立気泡であり、しかも
安定して生成するので、粘性体との混合、混練が容易で
ある。これにより、製品のこんにゃくには均一な状態に
気泡が含まれて食感、味じみの良いものとなる。
また、空気を水に′溶存させて液として供給するので、
非圧縮性流体での流量制御となり、精度良好な空気混合
がなされて、製品間にむらが生じない。そして、空気の
混合率が容易に変えられるので、幅広く食感が異なる仕
様のこんにゃくを要求に応じて提供できる。[Conventional technology 1] The conventional method of manufacturing konjac sheets is to add a coagulant to konjac paste, knead it, pour it into a mold, cut it, and heat it in liquid to gel. A method called the Ord method. The kneaded material is directly fed into a plastic film that is continuously made into bags, and then placed in a pressure-holding mold called a retainer and heated to gel in the bag, which is called the raw filling method, or by using a belt conveyor. There is a method called continuous belt forming, in which the kneaded material is poured onto the top and heated to gel. On the other hand, when classified in terms of raw materials, there are cases where flour is used as the raw material and cases where raw sweet potatoes are used as the raw material. Among these, - for boat fishing, the Ord method was found to be superior to the raw method, and in terms of raw materials, konjac made from sweet potatoes was found to be slightly superior in taste and texture compared to powdered materials. It seems that Various studies have been conducted to improve the texture and taste of konnyaku, including methods of making cuts in the surface, making small holes, and adding air bubbles. As a result of studies from the viewpoint of physical properties, the present inventor found that products with a high air content, that is, those with a certain amount of air bubbles that are porous and have a low bulk specific gravity, tend to have better taste and texture. I researched how to put it in. Methods for introducing air bubbles into konjac have been disclosed in Japanese Patent Publication No. 5267/1982, Japanese Patent Application Laid-Open No. 138370/1982, and Japanese Patent Application Laid-Open No. 160464/1999. These methods include adding a coagulant to konjac paste and then mixing it with compressed air to knead it, or introducing air using a pump on the discharge side. All of these methods involve mixing high-viscosity sol with air of different systems, and the control of the amount of air mixed in tends to be unstable, and if there is too much, it may become impossible to feed it into the kneading cylinder. Also,
Because the negative pressure side of the discharge pump cannot obtain a maximum of -1 kg/dL, it is difficult to mix and mix air stably for a long time, and products that are gelled by heating also have large unevenness of air bubbles. There was a tendency to Furthermore, when air is sucked into a viscous material, bubbles tend to become large, and it is necessary to devise ways to disperse them throughout the body. [Problem to be solved by the invention 1] To make konnyaku with air bubbles mixed in, it is first necessary to supply air stably and continuously into the paste, and then to disperse it uniformly by kneading. . Although each of the disclosed inventions has been devised,
The method of supplying only air of different systems to a jelly-like substance such as konnyaku paste, mixing it, and uniformly dispersing it lacks stability and makes uniform dispersion difficult, and it is difficult to prevent uneven air bubbles. The drawback was that it was not possible. [Means for Solving the Problem 1] The present inventor focused on the fact that it is easier to uniformly & mix 1 dispersion in the same system (liquid, liquid), and produced konjac with air dissolved in water. We investigated and completed a method of feeding and mixing into the glue. The dissolution rate of air in water at 20°C and 760 maHg (atmospheric pressure) is 18.68 cc/Q when the 1' temperature is constant. The rate of gas dissolution in a given amount of liquid is proportional to the pressure.”
Therefore, the dissolved ratio of air to water at each pressure is as shown in Table 1. Table 1 Utilizing this, we developed a method for producing konjac characterized by supplying pressurized water with dissolved air during the kneading and preparation of konjac paste to mix air into the product konjac. The basic method is to blow pressurized air into a closed container containing water to dissolve the air as pressurized water, then introduce this water into a kneading cylinder and reduce the pressure to the inside of the kneading cylinder. The amount of air that has become supersaturated and cannot be dissolved in water and has become a gas is supplied to the konjac paste. The device for this purpose is the pressurized water piping (
18) is connected. The pressurized water supply device (16) in this device includes a water supply port (4), a pressurized air supply port (2), and a pressurized water discharge port (3).
A pressure tank (1) equipped with a pressure tank (1) is a preferred embodiment. [Function] By dissolving air in pressurized water and supplying it in the same system as konjac paste, air is uniformly and stably continuously mixed and dispersed in konjac paste. In particular, when the dissolved air forms bubbles, they are fine closed cells and are generated stably, making it easy to mix and knead with the viscous material. As a result, the konjac product contains air bubbles in a uniform state, giving it a good texture and taste. In addition, since air is dissolved in water and supplied as a liquid,
The flow rate is controlled using an incompressible fluid, allowing for highly accurate air mixing and no unevenness between products. Furthermore, since the mixing ratio of air can be easily changed, konjac with a wide range of specifications with different textures can be provided on request.
以下図面によって本発明のこんにゃくの製造方法及びそ
の装置の実施例を詳細に説明する。
第１図は本発明のこんにゃく製造装置の概略図である。
図において符号（１５）はこんにゃく糊混練部をまた、
符号（１６）は加圧水供給装置を示す、加圧水供給装置
（１６）は圧力タンク（１）に水供給口（４）、加圧空
気供給口（２）、加圧水排出口（３）、圧力計（５）、
圧力調整弁（６）を備え、圧力水（７）の流量を測定す
るため、流量計（８）を配管（１８）中に設置している
。
一般的には、こんにゃく糊はホッパー（１２）に送り込
まれ、ポンプ（１７）によって混練筒（ｉｏ）に送られ
、撹拌翼（１１）により混練されながら混練筒内を進行
する。凝固剤供給口（１３）より凝固剤を糊流量の５〜
１０％液量として供給し、引き続き混練した後、排出口
（１４）から次の成形装置へ送られる。
本発明では、加圧水供給装置（１６）は圧力調整弁（６
）により所定圧力に設定された圧力タンク（１）に水供
給口（４）から水を入れた後、加圧空気供給口（２）よ
り加圧空気を入れて所定圧力に保持する。
この状態で加圧空気から持ち込まれた空気がその圧力に
相当する量だけ溶存して加圧水（７）中に保持される。
加圧水（７）は加圧水排出口（３）から出て配管（１８
）にある流量計（８）を通って混練筒（１０）に導入さ
れるが、この時の加圧水の流量は糊流量の５〜２０％が
適量である。
加圧水中に溶存して加圧水供給口（９）より混練部に導
入された空気は、混練筒内の圧力まで急激に圧力低下し
、加圧水中に溶存不可能となって糊中に放出されると同
時にこんにゃく糊と混練されて均一に分散されつつ、次
の凝固剤供給口（１３）より供給される凝固剤と気泡を
保持したままで混練されて排出口（１４）より送り出さ
れる。
この例では加圧水供給口（９）は凝固剤供給口（１３）
の前となっているが、逆の場合も可能である。
また、凝固剤を加圧水とする方法も可能である。
図示していない次の工程、例えば板こんにゃくでは型枠
に流し込むオード式や生詰包装し包装体と共に成形加温
する生詰式の成形工程へと送られ、加熱されることによ
って保有する空気の膨張が起り、また、温度上昇により
更に溶存空気が気泡となって生成し、これらを抱えたま
まゲル化が完了する。
この場合の加熱は、糊のまま密閉フィルムに直に充填さ
れた後、リテーナと呼ばれる押型に入れて加熱する方法
では気体の膨張が阻害されるので、オード式やベルト成
形式の加熱に比較して概して不利となる。ただし、押型
であっても熱膨張の逃げを工夫したものは十分にその効
果が期待できる。
その様子を加圧水供給の有るもの（実施例）、同供給の
ないもの（比較例）として第２表に示した。
加圧水により空気を混入、混練したものは、気泡が全体
に均一に分散し１弾性のある食感、味じみの良いこんに
ゃくが得られた。
【発明の効果１
１）本発明では空気を水に溶存させて液として供給する
ので、非圧縮性流体で流量制御が容易となり、また同系
（液、液）での操作となるので混合、第
表
混練が均一かつ安定して実施可能となる。
２）溶存空気が気泡となる場合は、微粒体の独立気泡で
あり、しかも安定して生成するので、粘性体との混合、
混練が容易であり、目的に合った方法となっており、優
れた食感と、味しみの良いこんにゃく製品が得られる。
３）既存の設備に加圧水供給装置を付属させるだけで、
簡単に優れた製品のこんにゃくが製造可能となる。
４）空気の混合率が容易に変えられるので、幅広く食感
が異なる仕様のこんにゃくを製造できる。DESCRIPTION OF THE PREFERRED EMBODIMENTS Examples of the konnyaku manufacturing method and apparatus of the present invention will be described in detail below with reference to the drawings. FIG. 1 is a schematic diagram of the konnyaku manufacturing apparatus of the present invention. In the figure, the code (15) also indicates the konjac paste kneading part.
The code (16) indicates a pressurized water supply device.The pressurized water supply device (16) has a pressure tank (1), a water supply port (4), a pressurized air supply port (2), a pressurized water discharge port (3), and a pressure gauge ( 5),
A pressure regulating valve (6) is provided, and a flow meter (8) is installed in the pipe (18) to measure the flow rate of the pressure water (7). Generally, konjac paste is fed into a hopper (12), sent to a kneading cylinder (io) by a pump (17), and progresses inside the kneading cylinder while being kneaded by a stirring blade (11). Apply the coagulant from the coagulant supply port (13) at a rate of 5 to 50% of the glue flow rate.
After being supplied as a 10% liquid amount and subsequently kneaded, it is sent to the next molding device from the discharge port (14). In the present invention, the pressurized water supply device (16) includes a pressure regulating valve (6).
) After filling water from the water supply port (4) into the pressure tank (1), which is set at a predetermined pressure by the pressure tank (1), pressurized air is introduced from the pressurized air supply port (2) to maintain the predetermined pressure. In this state, air brought in from the pressurized air is dissolved in an amount corresponding to the pressure and retained in the pressurized water (7). The pressurized water (7) comes out from the pressurized water outlet (3) and goes to the pipe (18).
The pressurized water is introduced into the kneading cylinder (10) through a flow meter (8) located in ), and the appropriate flow rate of pressurized water at this time is 5 to 20% of the glue flow rate. The air dissolved in the pressurized water and introduced into the kneading section from the pressurized water supply port (9) suddenly drops to the pressure inside the kneading cylinder, becomes unable to dissolve in the pressurized water, and is released into the paste. At the same time, it is kneaded with konjac paste and dispersed uniformly, while retaining the coagulant and air bubbles supplied from the next coagulant supply port (13), and is sent out from the discharge port (14). In this example, the pressurized water supply port (9) is the coagulant supply port (13).
, but the reverse is also possible. It is also possible to use pressurized water as the coagulant. The next step (not shown) is, for example, for plate konjac, it is sent to the od method in which it is poured into a mold, or the fresh filling method in which it is packaged and molded and heated together with the package. Expansion occurs, and further dissolved air is generated as bubbles due to the temperature rise, and gelation is completed while holding these bubbles. In this case, heating is done by filling the sealing film directly with the glue and then placing it in a press mold called a retainer. This method inhibits the expansion of the gas, so it is less effective than heating using the ordination method or belt forming method. generally disadvantageous. However, even if it is a press mold, it can be expected to be sufficiently effective if it is devised to escape thermal expansion. The situation is shown in Table 2 for cases with pressurized water supply (example) and cases without pressurized water supply (comparative example). When air was mixed and kneaded using pressurized water, the air bubbles were uniformly dispersed throughout, resulting in a konjac with elastic texture and good taste. Effect of the invention 1 1) In the present invention, since air is dissolved in water and supplied as a liquid, it is easy to control the flow rate with an incompressible fluid, and since the operation is in the same system (liquid, liquid), mixing, Surface kneading can be carried out uniformly and stably. 2) When dissolved air forms bubbles, they are closed cells of fine particles, and they are generated stably, so it is difficult to mix with the viscous material.
The method is easy to knead, suitable for the purpose, and produces konjac products with excellent texture and flavor. 3) Simply attach a pressurized water supply device to existing equipment;
It becomes possible to easily produce excellent konnyaku products. 4) Since the air mixing ratio can be easily changed, it is possible to produce konjac with a wide range of specifications with different textures.
第１図は本発明のこんにゃく製造装置の概略図である。
（１）圧力タンク （２）加圧空気供給口（３）
加圧水排出口 （４）水供給口（５）圧力計
（６）圧力調整弁（７）加圧水 （８
）流量計（９）加圧水供給口 （ｌＯ）混練筒（１
１）撹拌翼 （１２）ホッパー（１３）凝固剤
供給口 （１４）排出口（１５）こんにゃく棚温線部
（１６）加圧水供給装置（１７）ポンプ （
１８）配管以上FIG. 1 is a schematic diagram of the konnyaku manufacturing apparatus of the present invention. (1) Pressure tank (2) Pressurized air supply port (3)
Pressurized water outlet (4) Water supply port (5) Pressure gauge
(6) Pressure regulating valve (7) Pressurized water (8
) Flowmeter (9) Pressurized water supply port (lO) Kneading tube (1
1) Stirring blade (12) Hopper (13) Coagulant supply port (14) Discharge port (15) Konjac shelf warm wire section (16) Pressurized water supply device (17) Pump (
18) More than piping
Claims (1)
圧水を供給し、製品こんにやく中に空気を混入させるこ
とを特徴とするこんにやくの製造方法。 ２ ホッパー（１２）後方のこんにやく糊に対して凝固
剤等を混練調合するこんにやく糊混練筒（１０）へ加圧
水供給装置（１６）からの加圧水配管（１８）を接続し
たことを特徴とするこんにやくの製造装置。 ３ 請求項２記載の加圧水供給装置（１６）が水供給口
（４）と加圧空気供給口（２）及び加圧水排出口（３）
を備えた圧力タンク（１）からなることを特徴とするこ
んにやくの製造装置。[Scope of Claims] 1. A method for producing konnyaku, which comprises supplying pressurized water in which air is dissolved during kneading and preparing konnyaku paste to mix air into the product konnyaku. 2. A pressurized water pipe (18) from a pressurized water supply device (16) is connected to a konnyaku glue kneading cylinder (10) that mixes coagulant etc. to the konnyaku glue behind the hopper (12). Konniyaku manufacturing equipment. 3. The pressurized water supply device (16) according to claim 2 has a water supply port (4), a pressurized air supply port (2), and a pressurized water discharge port (3).
A konnyaku manufacturing device characterized by comprising a pressure tank (1) equipped with a pressure tank (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005255A JPH03210162A (en) | 1990-01-13 | 1990-01-13 | Preparation of 'konjak' and apparatus therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005255A JPH03210162A (en) | 1990-01-13 | 1990-01-13 | Preparation of 'konjak' and apparatus therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03210162A true JPH03210162A (en) | 1991-09-13 |
Family
ID=11606115
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005255A Pending JPH03210162A (en) | 1990-01-13 | 1990-01-13 | Preparation of 'konjak' and apparatus therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03210162A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009201413A (en) * | 2008-02-28 | 2009-09-10 | Mitsuaki Tozawa | Air bubble-containing konjak, device for producing konjak paste, and method for producing konjak paste |
-
1990
- 1990-01-13 JP JP2005255A patent/JPH03210162A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009201413A (en) * | 2008-02-28 | 2009-09-10 | Mitsuaki Tozawa | Air bubble-containing konjak, device for producing konjak paste, and method for producing konjak paste |
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