JPH0352946B2 - - Google Patents
Info
- Publication number
- JPH0352946B2 JPH0352946B2 JP61274176A JP27417686A JPH0352946B2 JP H0352946 B2 JPH0352946 B2 JP H0352946B2 JP 61274176 A JP61274176 A JP 61274176A JP 27417686 A JP27417686 A JP 27417686A JP H0352946 B2 JPH0352946 B2 JP H0352946B2
- Authority
- JP
- Japan
- Prior art keywords
- konjac
- jelly
- konnyaku
- present
- added
- 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.)
- Expired - Lifetime
Links
- 229920002752 Konjac Polymers 0.000 claims description 78
- 241001312219 Amorphophallus konjac Species 0.000 claims description 58
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 58
- 235000010485 konjac Nutrition 0.000 claims description 58
- 239000000252 konjac Substances 0.000 claims description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 14
- 235000015110 jellies Nutrition 0.000 claims description 14
- 239000008274 jelly Substances 0.000 claims description 14
- 150000001413 amino acids Chemical class 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 17
- 238000010438 heat treatment Methods 0.000 description 17
- 244000247812 Amorphophallus rivieri Species 0.000 description 8
- 235000001014 amino acid Nutrition 0.000 description 8
- 230000000704 physical effect Effects 0.000 description 6
- 239000000499 gel Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000021067 refined food Nutrition 0.000 description 5
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000004472 Lysine Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000004475 Arginine Substances 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 235000009697 arginine Nutrition 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 235000018977 lysine Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229920003002 synthetic resin Polymers 0.000 description 2
- 239000000057 synthetic resin Substances 0.000 description 2
- 235000019766 L-Lysine Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 description 1
- 229930064664 L-arginine Natural products 0.000 description 1
- 235000014852 L-arginine Nutrition 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 235000014304 histidine Nutrition 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 229940025902 konjac mannan Drugs 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229960003104 ornithine Drugs 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は種々の食品に添加し食感等を改良した
り、ダイエツト食品に添加する等、コンニヤクを
より多角的に利用するのに適したコンニヤクゼリ
ーの製造法に関する。[Detailed Description of the Invention] [Field of Industrial Application] The present invention is suitable for using konjac in a variety of ways, such as adding it to various foods to improve texture, etc., and adding it to diet foods. Concerning a method for producing konnyaku jelly.
コンニヤクは古くから食品として利用されてき
たが、近年そのノンカロリー性、或いはダイエタ
リーフアイバーとしての有用性が注目され脚光を
あびてきた。
Konjac has been used as a food since ancient times, but in recent years it has been in the spotlight due to its non-caloric nature and usefulness as a dietary leaf iver.
しかし、コンニヤクはそのほとんどが日常食用
している板こんにやくのような形態で利用されて
おり、他の食品に添加して独特の食感を付与した
り、食品の物性改良をしたり、或いは「つなぎ」
として利用したり、カロリーコントロールに利用
したりというような加工食品素材としての利用は
いまだ充分ではないというのが現状であつた。 However, most of the konjac is used in the form of konnyaku, which we eat on a daily basis, and it can be added to other foods to give them a unique texture or to improve the physical properties of foods. Or “connection”
At present, it has not yet been fully utilized as a processed food material, such as as a food or for calorie control.
この原因はコンニヤク粉などのコンニヤク原料
を優れた加工食品素材又は食品添加剤にする技術
の開発が遅れていたところにあるといえる。 The reason for this can be said to be the delay in the development of technology to turn konjac raw materials such as konjac flour into superior processed food materials or food additives.
すなわち、従来のコンニヤク製造法はコンニヤ
ク粉約30Kg水900〜1200を加え、膨潤させてコ
ンニヤク糊とした後、石灰をコンニヤク粉に対し
3〜6%添加し混合する。 That is, in the conventional konjac manufacturing method, approximately 30 kg of konjac flour is added to 900 to 1,200 kg of water, the mixture is swollen to form konjac paste, and then 3 to 6% of lime is added to the konjac flour and mixed.
ついで、この混合物を容器、形ワク等に充填し
約80℃の温度下約60分間加熱しコンニヤクを得る
という方法であつて、これが継続されているから
である。 This is because the method of filling this mixture into containers, molds, etc. and heating it at a temperature of about 80° C. for about 60 minutes to obtain konnyaku is continued.
したがつて、コンニヤク粉を食品素材として他
の加工食品等に使用する場合には、溶解を容易に
するため微粉末化して加えるか、水で膨潤させて
コンニヤク糊として加えるか、又は石灰を添加混
合してコンニヤク糊にして添加する等の方法がと
られていた。 Therefore, when using konjac flour as a food ingredient in other processed foods, etc., it must be pulverized to make it easier to dissolve, swelled with water and added as konjac paste, or lime must be added. Methods such as mixing and adding konnyaku paste were used.
しかし、これ等の方法には、最終製品の段階で
もコンニヤクマンナンが完全にゲル化せず、その
ため糊状態が残存するという問題、或いはコンニ
ヤクの凝固剤として使用する消石灰の臭いが残る
という問題、またはPHがアルカリ側に偏ることに
よつて、味の劣化が起こるという問題等があつ
た。
However, these methods have the problem that the konjac mannan does not completely gel even in the final product stage, resulting in a sticky state remaining, or that the odor of slaked lime used as a coagulant for konjac remains. There was also the problem that the taste deteriorated due to the pH being biased toward the alkaline side.
したがつて、物性改良やカロリーコントロール
のためには、もつと多くのコンニヤクを添加した
いが、現実には使用量が大巾に制限されていたの
である。 Therefore, in order to improve physical properties and control calories, it would be desirable to add as much konjac as possible, but in reality, the amount used was severely limited.
そこで、本発明者は上記問題点がなく、且つ長
時間にわつて保管してもコンニヤク中の成分が分
離したり、水と固形分が不可逆的に遊離したりし
ないコンニヤク食品添加物及び加工食品素材を得
るべく鋭意研究を重ねたのである。 Therefore, the present inventor has developed a konjac food additive and processed food that does not have the above-mentioned problems and does not cause separation of components in konjac or irreversible release of water and solid content even when stored for a long period of time. They conducted extensive research to obtain the materials.
その結果、コンニヤク原料を食品に添加し、加
工する場合に便利なゼリー状にすることに成功
し、上記の目的を達成することができた。
As a result, we were able to successfully add konjac raw materials to foods and make them into a jelly-like form that is convenient for processing, thereby achieving the above objectives.
すなわち本発明はコンニヤク粉に水を加え膨潤
溶解せしめ、ついで塩基性アミノ酸を添加混合す
るか又はコンニヤク粉に塩基性アミノ酸を添加し
た水を加えて膨潤溶解し、アルカリ性下に加熱し
た後、冷却することを特徴とするコンニヤクゼリ
ーの製造法を提供するものである。 That is, in the present invention, water is added to konjac flour to cause it to swell and dissolve, then a basic amino acid is added and mixed, or water containing a basic amino acid is added to konjac flour to cause it to swell and dissolve, heated under alkaline conditions, and then cooled. The present invention provides a method for producing konjac jelly characterized by the following.
以下本発明を詳細に説明する。 The present invention will be explained in detail below.
本発明のコンニヤクゼリーはコンニヤク粉を水
で膨潤したいわゆるコンニヤク糊といわれるもの
とは異なつたものである。また、アルカリを加
え、加熱して得るコンニヤクゲルとも異なつてい
る。本発明のコンニヤクゼリーは両者の丁度中間
的な性状を持つている。 The konjac jelly of the present invention is different from the so-called konjac paste, which is made by swelling konjac flour with water. It is also different from konnyaku gel, which is obtained by adding alkali and heating. The konnyaku jelly of the present invention has properties that are exactly intermediate between the two.
このため、本発明のコンニヤクゼリーは適当な
粘度と固さを有し、あらゆる食品に任意の割合で
混合することができるという特徴がある。 Therefore, the konnyaku jelly of the present invention has a suitable viscosity and hardness, and is characterized in that it can be mixed into any food in any proportion.
又、単なるコンニヤク糊とは異なり、添加食品
の加工時に加熱すると、本発明のコンニヤクゼリ
ーはゲル化反応を起こし完全にゲル化する性質を
有している。 Moreover, unlike simple konjac paste, the konjac jelly of the present invention has the property of causing a gelation reaction and completely gelling when heated during processing of additive foods.
次に本発明のコンニヤクゼリーを製造する方法
を説明する。 Next, a method for producing konjac jelly of the present invention will be explained.
まず、コンニヤク粉に20〜100倍好ましくは20
〜40倍の水を加え膨潤溶解する。このコンニヤク
糊状物に塩基性アミノ酸を加え、よく混合する。
又は、コンニヤク粉の20〜100倍好ましくは20〜
40倍の水に塩基性アミノ酸を溶解し、この溶液で
コンニヤク粉を膨潤溶解する。 First, add 20 to 100 times the konjac flour, preferably 20
Add ~40 times as much water to swell and dissolve. Add basic amino acids to this konjac paste and mix well.
Or 20 to 100 times more than konjac flour, preferably 20 to 100 times
Dissolve the basic amino acid in 40 times the amount of water, and swell and dissolve the konjac flour in this solution.
膨潤溶解したコンニヤク糊は、アルカリ性下加
熱、冷却すると目的とするコンニヤクゼリーが得
られる。 When the swollen and dissolved konjac paste is heated under alkaline conditions and cooled, the desired konjac jelly can be obtained.
なお、加熱温度、時間は使用する塩類の濃度や
PH、求めるコンニヤクゼリーの物性に応じて調節
する。コンニヤク糊のPHが高い場合熱時間は短
く、PHが低い場合加熱時間は長くなる。 The heating temperature and time depend on the concentration of salts used and
Adjust the pH according to the desired physical properties of konnyaku jelly. If the PH of the konjac paste is high, the heating time will be short, and if the PH is low, the heating time will be long.
本発明のコンニヤクゼリーはアルカリ性下に加
熱される必要があり、冷却後得られるコンニヤク
ゼリーのPHが8.0〜10.5の範囲、好ましくは8.2〜
10.0の範囲に入るようにPHを調整して加熱するこ
とが望ましい。 The konjac jelly of the present invention needs to be heated under alkaline conditions, and the pH of the konjac jelly obtained after cooling is in the range of 8.0 to 10.5, preferably 8.2 to 10.5.
It is desirable to adjust the pH to within the range of 10.0 when heating.
その場合加熱温度は60〜95℃で、加熱時間は5
〜210分という条件の組み合わせが選ばれる。 In that case, the heating temperature is 60 to 95℃, and the heating time is 5
A combination of conditions of ~210 minutes is selected.
なお、PH、温度、時間の好ましい組合わせは冷
却後得られるコンニヤクゼリーのPHが8.0〜10.5、
好ましくはPHが8.2〜10.0の範囲に入るように選
択するのが良く、そのためにそれらの最適組合せ
条件を予備実験で求めておくことが望ましい。 The preferred combination of PH, temperature, and time is that the PH of the konnyaku jelly obtained after cooling is 8.0 to 10.5;
Preferably, they are selected so that the pH falls within the range of 8.2 to 10.0, and for this purpose, it is desirable to find their optimal combination conditions through preliminary experiments.
本発明においては、加熱の終了はコンニヤク糊
がゲル化する直前で終了される。適性加熱条件を
越えるとコンニヤク糊はゲルとなつてしまい本発
明のコンニヤクゼリーとしての特徴である混合性
を失なつてしまう。又、加熱の条件が低いと再加
熱によるゲル化能が得られず、いつまでも糊であ
り、食品素材として単にコンニヤク糊を水に膨潤
したものと同じになつてしまう。 In the present invention, heating is terminated just before the konjac paste gels. If the appropriate heating conditions are exceeded, the konjac paste turns into a gel and loses its mixability, which is a characteristic of the konjac jelly of the present invention. In addition, if the heating conditions are low, gelling ability cannot be obtained by reheating, and the product remains as a paste forever, and as a food material it becomes the same as simply konjac paste swollen in water.
加熱の終わつたものは急速に冷却した反応を停
止させることが必要で、この操作を省くとコンニ
ヤク糊はゲルになつてしまう。 After heating, it is necessary to quickly cool the product to stop the reaction, and if this step is omitted, the konjac paste will turn into a gel.
得られたコンニヤクゼリーのPHは8.0〜10.5、
好ましくは8.2〜10.0である。PH10.5を越えると通
常のコンニヤクになつてしまい、他の食品との混
合が難しく、又PH8.0未満では他の食品と混合し
た場合、糊状のままで固まらず商品価値を低下せ
しめるので好ましくない。 The pH of the obtained konnyaku jelly is 8.0 to 10.5,
Preferably it is 8.2 to 10.0. If the pH exceeds 10.5, it will turn into ordinary konnyaku, making it difficult to mix with other foods, and if the pH is below 8.0, it will remain glue-like and will not solidify, reducing the product value. Undesirable.
本発明のコンニヤクゼリーの製造時のPHは、得
られたコンニヤクゼリーのPHが8〜10.5になるよ
うなPHであり、通常のコンニヤク製造のPHよりも
低いPHで処理するという特徴をもつている。な
お、9.5〜10.0PH域では、加熱や冷却の条件によ
り、通常のコンニヤクもできるが、本発明では加
熱条件を通常のコンニヤク製造の場合より少なめ
にし、且つゲル化以前に加熱を停止、直ちに冷却
することによつてコンニヤクゼリーを得ているの
である。 The PH during production of the konjac jelly of the present invention is such that the PH of the obtained konjac jelly is 8 to 10.5, and it is characterized by being processed at a pH lower than the PH of normal konjac production. ing. In addition, in the 9.5 to 10.0 PH range, normal konjac can be made depending on the heating and cooling conditions, but in the present invention, the heating conditions are lower than those for normal konjac production, and the heating is stopped before gelation occurs and the konjac is immediately cooled. This is how konnyaku jelly is obtained.
本発明で用いるコンニヤク原料はコンニヤク芋
やコンニヤク芋を乾燥、粉砕したもの、或いはこ
れを精製したもの等、いずれも使用できる。 The konjac raw material used in the present invention may be konjac yam, dried and crushed konjac yam, or purified konnyaku yam.
又、本発明で用いる塩基性アミノ酸はアルギニ
ン、ヒスチジン、リジン、シトルリンオルニチン
等の単独又は混合したものが用いられる。特に好
ましいのはアルギニン、リジンである。 Further, the basic amino acids used in the present invention include arginine, histidine, lysine, citrulline-ornithine, etc. alone or in combination. Particularly preferred are arginine and lysine.
塩基性アミノ酸の使用量はコンニヤク粉に対し
て1.25〜20重量%、好ましくは1.25〜15重量%が
よい。 The amount of basic amino acids to be used is 1.25 to 20% by weight, preferably 1.25 to 15% by weight based on konjac flour.
塩基性アミノ酸を用いることによつて、塩基性
アミノ酸のもつPHの緩衝性が高いという点が利用
でき、安定したPHが得られ、品質の安定したゼリ
ーが得れらると共に、アルカリ性がありながらア
ルカリ味がなく味のよいコンニヤクゼリーが得れ
らるという利点を得ることができる。 By using basic amino acids, you can take advantage of the fact that basic amino acids have a high pH buffering ability, and you can obtain a stable pH and a jelly with stable quality. The advantage is that konjac jelly with good taste and no alkaline taste can be obtained.
本発明のコンニヤクゼリーには各種食品に添加
してカロリーコントロールに役立てる他、水産加
工食品、畜肉加工食品に添加してその食味、食
感、保水性等を改良したり、中華そば、うどん等
のメン類に添加して食感その他の物性改良或いは
つなぎとしての利用をしたり、パンやクツキー等
に入れ食感、膨化性その他の物性改良をしたりす
るという有用性がある。 The konnyaku jelly of the present invention can be added to various foods to help control calories, and can also be added to processed seafood foods and processed meat foods to improve their taste, texture, water retention, etc., and can be added to Chinese noodles, udon noodles, etc. It is useful for adding it to noodles to improve texture and other physical properties, or as a binder, and adding it to breads, cutlets, etc. to improve texture, leavening properties, and other physical properties.
以下実施例で本発明を具体的に説明するが、本
発明はこれらに限定されるものではない。
The present invention will be specifically explained below with reference to Examples, but the present invention is not limited thereto.
実施例 1
精製したコンニヤク粉4KgにL−アルギニン
0.35Kgを溶かした水100を加えて撹拌しながら
膨潤させ、さらに室温に5時間放置して充分に膨
潤溶解した。このもののPHは8.9であつた。Example 1 L-arginine added to 4 kg of purified konjac flour
0.35Kg of the solution was added to 100% of water to swell with stirring, and the mixture was left at room temperature for 5 hours to sufficiently swell and dissolve. The pH of this product was 8.9.
このコンニヤク糊を合成樹脂製の袋に充填しシ
ールし、75℃で90分間加熱した。加熱後氷水中で
急冷し、10℃とし目的のコンニヤクゼリーを得
た。得られたコンニヤクゼリーのPHは8.6であつ
た。 This konnyaku glue was filled into a synthetic resin bag, sealed, and heated at 75°C for 90 minutes. After heating, it was rapidly cooled in ice water to 10°C to obtain the desired konjac jelly. The pH of the obtained konnyaku jelly was 8.6.
実施例 2
精製したコンニヤク粉3.5Kgに水100を加え撹
拌しながら膨潤させ、さらに室温に3時間放置
し、充分に膨潤溶解させた。Example 2 100 kg of purified konjac flour was added to 100 kg of water and swelled with stirring, and then left at room temperature for 3 hours to sufficiently swell and dissolve.
これにL−リジンを0.7Kgを7水で溶解し添
加よく混合した。PHは9.6であつた。 0.7 kg of L-lysine was dissolved in 7 water and mixed well. The pH was 9.6.
このコンニヤク糊を合成樹脂製の袋の充填、シ
ールし90℃で30分間加熱し、加熱後流水で冷却
し、さらに氷水中で10℃まで冷却し、目的とする
コンニヤクゼリーを得た。得られたコンニヤクゼ
リーのPHは9.2であつた。 This konjac paste was filled into a synthetic resin bag, sealed, heated at 90°C for 30 minutes, cooled with running water after heating, and further cooled to 10°C in ice water to obtain the desired konnyaku jelly. The pH of the obtained konnyaku jelly was 9.2.
本発明のコンニヤクゼリーは長期保存が可能
で、加工食品材料として極めて優れた性質を有し
ている。したがつて、食品に添加してカロリーコ
ントロールをしたり、つなぎ材として使用した
り、或いはコンニヤクの持つ独特の食感、食味を
食品に付与したり、食品の物性改良に使用した
り、というような近年注目されているコンニヤク
の利用が一層拡大されるという効果を有してい
る。
The konnyaku jelly of the present invention can be stored for a long time and has extremely excellent properties as a processed food material. Therefore, it can be added to foods to control calories, used as a binder, imparted the unique texture and taste of konnyaku to foods, and used to improve the physical properties of foods. This has the effect of further expanding the use of Konjac, which has been attracting attention in recent years.
Claims (1)
ついで塩基性アミノ酸を添加混合するか、又はコ
ンニヤク粉に塩基性アミノ酸を添加した水を加え
て膨潤溶解し、アルカリ性下に加熱した後、冷却
することを特徴とするコンニヤクゼリーの製造
法。1 Add water to konjac powder to swell and dissolve,
A method for producing konjac jelly, which is characterized in that a basic amino acid is then added and mixed, or konjac flour is swollen and dissolved by adding water to which a basic amino acid has been added, heated under alkalinity, and then cooled.
Priority Applications (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61274176A JPS63129970A (en) | 1986-11-19 | 1986-11-19 | Production of jelly of devil's-tongue |
US07/229,174 US4963383A (en) | 1986-11-19 | 1987-11-13 | Process for producing konjak jelly |
GB8816379A GB2206027B (en) | 1986-11-19 | 1987-11-13 | Process for producing konjak jelly |
PCT/JP1987/000881 WO1988003760A1 (en) | 1986-11-19 | 1987-11-13 | Process for producing jelly from konjak |
AU82729/87A AU603403B2 (en) | 1986-11-19 | 1987-11-13 | Konjak jelly |
SG1305/92A SG130592G (en) | 1986-11-19 | 1992-12-19 | Process for producing konjak jelly |
US08/008,079 US5279845A (en) | 1986-11-19 | 1993-01-22 | Konjak-added foodstuffs and process of making |
HK145/93A HK14593A (en) | 1986-11-19 | 1993-02-25 | Process for producing konjak jelly |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61274176A JPS63129970A (en) | 1986-11-19 | 1986-11-19 | Production of jelly of devil's-tongue |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS63129970A JPS63129970A (en) | 1988-06-02 |
JPH0352946B2 true JPH0352946B2 (en) | 1991-08-13 |
Family
ID=17538090
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61274176A Granted JPS63129970A (en) | 1986-11-19 | 1986-11-19 | Production of jelly of devil's-tongue |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS63129970A (en) |
-
1986
- 1986-11-19 JP JP61274176A patent/JPS63129970A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS63129970A (en) | 1988-06-02 |
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