JPH04148651A - "konjak" enriched with iron and calcium - Google Patents
"konjak" enriched with iron and calciumInfo
- Publication number
- JPH04148651A JPH04148651A JP2274554A JP27455490A JPH04148651A JP H04148651 A JPH04148651 A JP H04148651A JP 2274554 A JP2274554 A JP 2274554A JP 27455490 A JP27455490 A JP 27455490A JP H04148651 A JPH04148651 A JP H04148651A
- Authority
- JP
- Japan
- Prior art keywords
- konjac
- calcium
- mixing
- iron
- calcium lactate
- 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 47
- 235000010485 konjac Nutrition 0.000 title claims abstract description 39
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims description 5
- 239000011575 calcium Substances 0.000 title claims description 5
- 229910052791 calcium Inorganic materials 0.000 title claims description 5
- 229910052742 iron Inorganic materials 0.000 title claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 35
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 17
- 239000001527 calcium lactate Substances 0.000 claims abstract description 17
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 17
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 17
- JHYAVWJELFKHLM-UHFFFAOYSA-H tetrasodium;2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [Na+].[Na+].[Na+].[Na+].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O JHYAVWJELFKHLM-UHFFFAOYSA-H 0.000 claims abstract description 17
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 41
- 239000000252 konjac Substances 0.000 claims description 34
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 229960005069 calcium Drugs 0.000 claims description 4
- 235000012015 potatoes Nutrition 0.000 claims description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 7
- 239000007788 liquid Substances 0.000 claims 2
- WNQQFQRHFNVNSP-UHFFFAOYSA-N [Ca].[Fe] Chemical compound [Ca].[Fe] WNQQFQRHFNVNSP-UHFFFAOYSA-N 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 208000007502 anemia Diseases 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 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
- 230000037213 diet Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
この発明はこんにゃくにクエン酸第一鉄ナトリウムと乳
酸カルシウムを混合した事を特徴としたものである。従
来のこんにゃくの通常の製造過程はこんにゃく粉をのり
かきし、石灰水と混合し、たき上げしたものを包装した
ものである。この発明においては特許請求の範囲第１項
にあるようにこんにゃくにクエン酸第一鉄ナトリウムと
乳酸カルシウムを混合したものである。第２項原料であ
るこんにゃく粉に対してのクエン酸第一鉄ナトリウムと
乳酸カルシウムの混合比率は原料１ｋｇに対し０、００
５％から９９％である。第３項製造過程におけるクエン
酸第一鉄ナトリウムと乳酸カルシウムは原料であるこん
にゃく粉と混合する。[Detailed Description of the Invention] This invention is characterized by mixing konjac with sodium ferrous citrate and calcium lactate. The conventional manufacturing process for konnyaku is to grind konjac flour, mix it with lime water, stir it up, and package it. In this invention, as stated in claim 1, konjac is mixed with sodium ferrous citrate and calcium lactate. Item 2: The mixing ratio of sodium ferrous citrate and calcium lactate to konjac flour, which is a raw material, is 0.00 per kg of raw material.
The range is from 5% to 99%. In the third manufacturing process, sodium ferrous citrate and calcium lactate are mixed with the raw material konjac flour.
第４項製造過程におけるこんにゃく粉を水で溶く前にク
エン酸第一鉄ナトリウムと乳酸カルシウムを水で溶く。Section 4: Before dissolving konjac flour in the manufacturing process, dissolve sodium ferrous citrate and calcium lactate in water.
第５項製造過程におけるこんにゃく粉を水で溶き糊をこ
んにゃく練機において石灰水と混合する過程でクエン酸
第一鉄ナトリウムと乳酸カルシウムを水に溶かしたもの
と混合する。第６項こんにゃく生芋を原料とした製造過
程においてこんにゃく生芋の糊とクエン酸第一鉄ナトリ
ウムと乳酸カルシウムを水に溶かしたものと混合する。In the manufacturing process of Section 5, konjac flour is dissolved in water and the paste is mixed with lime water in a konjac kneading machine, in which sodium ferrous citrate and calcium lactate are mixed in water. Item 6: In the manufacturing process using raw konjac potatoes, the paste of raw konjac potatoes is mixed with a solution of sodium ferrous citrate and calcium lactate in water.
以上のように現在販売されている通常のこんにゃくには
無い鉄分とカルシウムを強化したこんにゃくとして製造
出来る。As described above, it is possible to produce konjac that is fortified with iron and calcium, which are not found in the regular konjac currently on the market.
また未利用資源を使用する事により未利用資源の有効化
にもなり、不安定な相場であるこんにゃく粉の安定にも
つながる。Also, by using unused resources, unused resources can be made more effective, leading to stabilization of the unstable market price of konnyaku flour.
従来こんにゃくは食物繊維を多量に含む健康食品と知ら
れ、便秘の解消、コレステロール値を下げる、ダイエツ
トに役立つ等の効果を発揮して来た。それに加えクエン
酸第一鉄ナトリウムと乳酸カルシウムを混合し製造する
事により、貧血の防止や骨を丈夫にするなど効果を発揮
する食品となり従来の健康食品のこんにゃくに新しい分
野での消費拡大にも効果が期待出来るものである。Konjac has traditionally been known as a health food containing a large amount of dietary fiber, and has been shown to be effective in relieving constipation, lowering cholesterol levels, and helping people lose weight. In addition, by mixing and manufacturing sodium ferrous citrate and calcium lactate, it becomes a food that has effects such as preventing anemia and strengthening bones, and is also expanding consumption in new fields in addition to the conventional health food konjac. The effect can be expected.
よって本発明は産業上有効なものである。Therefore, the present invention is industrially effective.
この発明は現在製品化されている白いこんにゃく、ひじ
き、海草粉末、パブリカー味、ごま、バンプキン粉等の
混合黒色こんにゃく、緑色こんにゃく、黄色こんにゃく
、赤色こんにゃくなどすべてのこんにゃくの通常製造過
程において利用出来るものである。This invention can be used in the normal manufacturing process of all currently commercialized konnyaku, including white konjac, hijiki, seaweed powder, publica flavor, sesame, and bumpkin powder mixed black konjac, green konjac, yellow konjac, and red konjac. It is.
Claims (1)
シウムを混合した事を特徴とする鉄分とカルシウムを強
化したこんにゃく。 ２、原料であるこんにゃく粉に対してのクエン酸第一鉄
ナトリウムと乳酸カルシウムの混合比率は原料１ｋｇに
対し、使用原料の０．００５％から９９％である事を特
徴とする特許請求の範囲第１項に記載の鉄分とカルシウ
ムを強化したこんにゃく。 ３、通常の技術でこんにゃくを製造する過程において最
初から原料であるこんにゃく粉にクエン酸第一鉄ナトリ
ウムと乳酸カルシウムを使用原料の０．００５％から９
９％の混合比率で混合し製造する事を特徴とする特許請
求の範囲第１項に記載の鉄分とカルシウムを強化したこ
んにゃく。 ４、通常の技術でこんにゃくを製造する過程において最
初から水にクエン酸第一鉄ナトリウムと乳酸カルシウム
を使用原料混合比率０．００５％から９９％の量で水に
溶き後でこんにゃく粉を入れて糊を溶きクエン酸第一鉄
ナトリウムと乳酸カルシウムを混合し、製造する事を特
徴とする特許請求の範囲第１項に記載の鉄分とカルシウ
ムを強化したこんにゃく。 ５、通常の技術でこんにゃくを製造する過程において、
こんにゃく粉を水で溶いた糊をこんにゃく練機において
石灰水と混合する過程でクエン酸第一鉄ナトリウムと乳
酸カルシウムを使用原料の混合比率０．００５％から９
９％の量で水に溶いた液体と混合し製造する事を特徴と
する特許請求の範囲第１項に記載の鉄分とカルシウムを
強化したこんにゃく。６、こんにゃく生芋を原料として
通常の技術でこんにゃくを製造する過程において、こん
にゃく生芋の糊にクエン酸第一鉄ナトリウムと乳酸カル
シウムを使用原料の混合比率の０．００５％から９９％
の量で水に溶いた液体と混合し、こんにゃくを製造する
事を特徴とする特許請求の範囲第１項に記載の鉄分とカ
ルシウムを強化したこんにゃく。[Claims] 1. Konjac enriched with iron and calcium, which is characterized by mixing konjac with sodium ferrous citrate and calcium lactate. 2. A patent claim characterized in that the mixing ratio of sodium ferrous citrate and calcium lactate to the raw material konjac flour is 0.005% to 99% of the raw material used per 1 kg of raw material. Konjac enriched with iron and calcium as described in item 1. 3. In the process of manufacturing konjac using normal technology, sodium ferrous citrate and calcium lactate are added to konjac flour, which is the raw material from the beginning. From 0.005% of the raw material to 9.
The iron- and calcium-fortified konjac according to claim 1, which is produced by mixing at a mixing ratio of 9%. 4. In the process of manufacturing konnyaku using normal technology, use sodium ferrous citrate and calcium lactate in water from the beginning. Dissolve the raw materials in water at a mixing ratio of 0.005% to 99% and then add konjac powder. The iron- and calcium-enriched konjac according to claim 1, which is produced by dissolving glue and mixing sodium ferrous citrate and calcium lactate. 5. In the process of manufacturing konnyaku using normal techniques,
Sodium ferrous citrate and calcium lactate are used in the process of mixing konjac flour paste with water and lime water in a konjac kneading machine.The mixing ratio of raw materials ranges from 0.005% to 9.
Konnyaku enriched with iron and calcium as claimed in claim 1, characterized in that it is produced by mixing with a liquid dissolved in water in an amount of 9%. 6. In the process of manufacturing konnyaku using normal techniques using raw konjac potatoes, sodium ferrous citrate and calcium lactate are used in the paste of raw konjac potatoes.The mixing ratio of raw materials is 0.005% to 99%.
The iron- and calcium-fortified konjac according to claim 1, wherein the konjac is mixed with a liquid dissolved in water in an amount of .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2274554A JPH04148651A (en) | 1990-10-12 | 1990-10-12 | "konjak" enriched with iron and calcium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2274554A JPH04148651A (en) | 1990-10-12 | 1990-10-12 | "konjak" enriched with iron and calcium |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04148651A true JPH04148651A (en) | 1992-05-21 |
Family
ID=17543345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2274554A Pending JPH04148651A (en) | 1990-10-12 | 1990-10-12 | "konjak" enriched with iron and calcium |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04148651A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050609C (en) * | 1994-06-01 | 2000-03-22 | 何家庆 | Biochemical method for preparing glucomannan from fresh Amorphophallus rivieri |
| WO2003011309A3 (en) * | 2001-07-20 | 2003-07-24 | S K Entpr Gmbh | Pharmaceutical composition for treating hypercholesterolaemia |
| WO2003011263A3 (en) * | 2001-07-20 | 2003-12-18 | S K Entpr Gmbh | Use of a lactate salt for the treatment and prophylaxis of atherosclerosis |
| JP2020103244A (en) * | 2018-12-28 | 2020-07-09 | 株式会社東洋新薬 | Composition for eating and drinking |
-
1990
- 1990-10-12 JP JP2274554A patent/JPH04148651A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050609C (en) * | 1994-06-01 | 2000-03-22 | 何家庆 | Biochemical method for preparing glucomannan from fresh Amorphophallus rivieri |
| WO2003011309A3 (en) * | 2001-07-20 | 2003-07-24 | S K Entpr Gmbh | Pharmaceutical composition for treating hypercholesterolaemia |
| WO2003011263A3 (en) * | 2001-07-20 | 2003-12-18 | S K Entpr Gmbh | Use of a lactate salt for the treatment and prophylaxis of atherosclerosis |
| JP2020103244A (en) * | 2018-12-28 | 2020-07-09 | 株式会社東洋新薬 | Composition for eating and drinking |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH04148651A (en) | "konjak" enriched with iron and calcium | |
| JPH0449990B2 (en) | ||
| JPH0347046A (en) | Devil's tongue containing powder of apple fiber | |
| JPS5794263A (en) | Preparation of dried noodle with reduced salt content | |
| JPH0380054A (en) | Calcium enriching agent | |
| JPS6159716B2 (en) | ||
| JPH0378982B2 (en) | ||
| JP2000262233A (en) | Production of wheat noodle containing carrot, pumpkin and green pepper | |
| JPS58212764A (en) | Seasoning compositions and food using them | |
| JPS63173549A (en) | Blended wheat vermicelli | |
| CN1047795A (en) | Produce the preparation of reconstituted tobacoo with adhesive and reconstituted tobacoo | |
| JP2952607B2 (en) | Method for producing lotus root extract and element noodles containing lotus root extract | |
| JPS5577879A (en) | Preparation of new boiled fish or meat paste | |
| KR910004349B1 (en) | Process making of barley a noodle | |
| JPH06141800A (en) | Production of noodles | |
| JPS6254461B2 (en) | ||
| JPS60164447A (en) | Preparation of noodles containing spinach | |
| JPS59210868A (en) | Production of powdery drink of ume flesh extract | |
| JPH0614731A (en) | Production of noodles containing powder of ginkgo nut | |
| JPS62289155A (en) | Production of chinese noodle containing mugwort | |
| JPS6050427B2 (en) | Method for producing calcium-enriched tofu coagulant | |
| JPS63148956A (en) | Seasoning | |
| JP2001211853A (en) | Yam processed food and method of producing the food | |
| JPH01168251A (en) | 'kansui' and preparation thereof | |
| JPS6129695B2 (en) |