JPH0419825B2 - - Google Patents
Info
- Publication number
- JPH0419825B2 JPH0419825B2 JP61305380A JP30538086A JPH0419825B2 JP H0419825 B2 JPH0419825 B2 JP H0419825B2 JP 61305380 A JP61305380 A JP 61305380A JP 30538086 A JP30538086 A JP 30538086A JP H0419825 B2 JPH0419825 B2 JP H0419825B2
- Authority
- JP
- Japan
- Prior art keywords
- powder
- flour
- konnyaku
- konjac
- glucomannan
- 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
- 239000000843 powder Substances 0.000 claims description 50
- 238000004519 manufacturing process Methods 0.000 claims description 10
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 239000003513 alkali Substances 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 53
- 229920002752 Konjac Polymers 0.000 description 53
- 235000013312 flour Nutrition 0.000 description 41
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 24
- 239000000252 konjac Substances 0.000 description 24
- 235000010485 konjac Nutrition 0.000 description 24
- 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 description 20
- 229920002581 Glucomannan Polymers 0.000 description 20
- 229940046240 glucomannan Drugs 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 14
- 244000017020 Ipomoea batatas Species 0.000 description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 description 11
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 10
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 9
- 238000002156 mixing Methods 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 6
- 239000000920 calcium hydroxide Substances 0.000 description 6
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 6
- 230000015271 coagulation Effects 0.000 description 6
- 238000005345 coagulation Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 150000007524 organic acids Chemical class 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 235000005985 organic acids Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000010008 shearing Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000001112 coagulating effect Effects 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 235000006408 oxalic acid Nutrition 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 235000019587 texture Nutrition 0.000 description 3
- 241001312219 Amorphophallus konjac Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 2
- -1 citric acid Chemical class 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000012438 extruded product Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61305380A JPS63160563A (ja) | 1986-12-23 | 1986-12-23 | こんにゃく粉の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61305380A JPS63160563A (ja) | 1986-12-23 | 1986-12-23 | こんにゃく粉の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63160563A JPS63160563A (ja) | 1988-07-04 |
| JPH0419825B2 true JPH0419825B2 (enExample) | 1992-03-31 |
Family
ID=17944421
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61305380A Granted JPS63160563A (ja) | 1986-12-23 | 1986-12-23 | こんにゃく粉の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63160563A (enExample) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100827937B1 (ko) * | 2000-07-19 | 2008-05-09 | 유니티카 가부시끼가이샤 | 스핑고당지질을 함유하는 생리학적 기능성 식품 또는화장품 및 이들의 제조방법 |
| WO2019168171A1 (ja) * | 2018-03-02 | 2019-09-06 | オリヒロプランデュ株式会社 | こんにゃく粉末及びその製造方法 |
| JP7235498B2 (ja) * | 2018-03-02 | 2023-03-08 | オリヒロプランデュ株式会社 | こんにゃく粉末の製造方法 |
| JP7104432B2 (ja) * | 2020-10-02 | 2022-07-21 | 株式会社マルモト | 蒟蒻用色付粉の製造方法 |
-
1986
- 1986-12-23 JP JP61305380A patent/JPS63160563A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63160563A (ja) | 1988-07-04 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |