JPH0466060A - Production of egg-containing konnyaku jelly - Google Patents

Abstract

PURPOSE:To improve value of konnyaku jelly product by blending a specific raw konnyaku paste with jelly powder, injecting the blend into round mold, putting a boiled egg therein and forming and boiling the egg-packed formed body. CONSTITUTION:Limewater in which a proper amount of sodium hydrogen carbonate is mixed is added to konnyaku powder and the konyaku powder is kneaded with a limewater to give raw konnyaku paste. Then jelly powder (of 6% based on konnyaku powder) consisting of sea weed is blended with the raw paste to afford a konnyaku jelly base 1. The jelly base then poured into a round mold and simultaneously boiled egg 2 is put in each one mold and the egg- packed konnyaku jelly base is formed, allowed to stand for a definite time and then boiled using steam.

Description

[Detailed Description of the Invention] "Prior Art" Conventional konjac products are generally made by dissolving konjac powder in water and kneading it with lime water, then steaming it to make a product. Many of the items were no more than ordinary foods.

``Problem to be solved by the invention'' During the manufacturing process of konjac, a rather large amount of lime water is mixed in, so the so-called konjac powder particles do not open up, resulting in a product that is grainy, gritty, and not very tasty. There was a feeling. The present invention transforms konnyaku products, which had previously been used in cooking only as one of the ingredients in stews, with a unique taste and shape, by wrapping boiled eggs in jelly to make them look like frozen desserts, and sometimes even as desserts. The aim is to create high value-added products that can be provided to customers.

``Means for Solving the Problem'' The present invention is to dissolve konjac powder in water and add an appropriate amount of baking soda to lime water to make the so-called raw konjac powder with open eyes, and to make jelly made from seaweed tengusa. Mix 6% of the powder to the amount of konnyaku and pour this into a round mold like a bun.

A boiled egg is then wrapped in the center of each round mold, molded, and then boiled with steam for a certain period of time to form the product.

"Function" In the present invention, baking soda is added together with lime water when dissolving konjac powder, so the konjac powder becomes raw konjac paste with open particles, and the product is soft without grainy. After mixing, the surrounding konnyaku with the egg wrapped inside becomes thick and resembles agar-like frozen dessert, and after boiling, it becomes a jelly-like konnyaku base that resembles fluffy pounded rice cake, and becomes a dessert. It can also be eaten in place of regular frozen desserts.

Then, mix 6% of jelly powder to 100% of konnyaku powder. The jelly powder is made from so-called tarya obtained from seaweed Tengusa. When this is poured into a large number of round molds like manju, a boiled egg is placed in each mold and wrapped around it. Eggs can be of any type, including tsuzura and chicken. When boiled and made into a product, the egg-wrapped konnyaku becomes an agar-like, chewy, thick product that enhances the flavor along with the taste of the egg inside, making it a dessert that resembles a summer frozen dessert even when eaten as is. It can be served as an accompaniment to the table, or it can be cut in half and simmered as oden with eggs peeking through. In addition, when putting it on the market, a plurality of cut balls of the egg-filled konnyaku of the present invention are sealed in transparent plastic bags and sold as a product.

``Example'' The present invention shows that in the konjac manufacturing process, when konjac powder is dissolved in water and kneaded, an appropriate amount of baking soda is mixed in with lime water to open the eyes of the powder particles. According to ``Konjac'', conventionally simple one-pattern konnyaku products have become similar to freshly pounded rice cakes, soft and fluffy agar, and in summer they can even be used as desserts, resembling frozen desserts5. It can also be used as an appetizing ingredient for stewed oden and can be marketed as a high value-added product, which has the effect of contributing to market development.

[Brief explanation of drawings]

The drawing is a perspective view showing an embodiment of the present invention. l...konnyaku ground 2. Eggs

Claims (1)

[Claims] In the konjac manufacturing process, raw material raw seaweed is made by dissolving konjac powder with water and mixing it with lime water. After shaping, it is heated and boiled. When the konjac powder is dissolved, an appropriate amount of baking soda is mixed in with lime water. Mix jelly powder made of 6% seaweed based on the amount of konjac powder into raw konnyaku paste that has been kneaded and opened, and pour it into round molds, and place a boiled egg in each mold. A method for manufacturing egg-containing konnyaku, which is characterized by forming the product, leaving it for a certain period of time, and then boiling it with steam.