JPH06343404A - Product of konjak jelly, its production and production device therefor - Google Patents

Abstract

PURPOSE:To simply produce a konjak jelly capable of readily infiltrating soup, etc., into pieces of the konjak jelly in seasoning and cooking the jelly, thereby made to be easily taste-permeable into the texture of the jelly and to provide the production device therefor. CONSTITUTION:This konjak jelly has a great number of parallel through holes and a large number of thin branched holes spread from the through holes. A raw material of konjak jelly is mixed with a coagulating agent and kneaded to give a konjak, paste, which is thrust with a great number of tubular materials having a large number of small holes bored in the tubular walls. Then a compressed gas is supplied to the tubular materials to form branched holes in the paste in the vicinity of the small holes bored in the tubular materials. The tubular materials are pulled out just before or after coagulation of the paste to produce the objective konjak jelly. This production device consists of a boring tool upright planted with a great number of the tubular materials parallel to each other and in fixed length, having a large number of small holes, on one side of a substrate, compressed gas feeding mechanism for supplying a compressed gas to the tubular materials and a storage tank of the paste.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a konjak product having a large number of through holes and a plurality of branch holes formed therein and a method for producing the same. Further, the present invention relates to a manufacturing device used for manufacturing the konjac product.

[0002]

2. Description of the Related Art Recently, in Japan, as dietary habits have become westernized, excessive nutrition has become a problem, and obesity and adult diseases have become a problem, and low-calorie foods and natural foods have come to the forefront. It was One such food is konjac. However, the consumption of conventional konjak increases due to the fact that it takes a long time to cook because the taste is difficult to soak in during cooking and that it is too low in calories to be an appropriate nutritional supplement. There wasn't.

Therefore, in order to make it easier for the taste to soak into the konjak, a cooking method has been considered in which the konjak is torn by hand or a knive is cut on the surface of the konjak for cooking. However, with such a method, it takes time and effort to cook, and therefore, it has been proposed to produce a konjak product in which a taste easily permeates, that is, a konjak product in which fine air bubbles are mixed, at a raw material production stage.

As a method of mixing air bubbles in konjac,
JP-A-1-160464, JP-A-3-21016
No. 2 publication is known. The former is a method for producing a konjak product in which large diameter bubbles are mixed into the konjak raw material by kneading the konjak raw material supplied to the kneading cylinder part with a kneading blade while injecting pressurized air and a coagulating material. Is disclosed. The latter discloses a method for producing a konjak product in which pressurized water in which air is dissolved is mixed into the konjak paste during the kneading preparation of the konjak paste, and the closed air bubbles of fine particles are mixed into the konjak.

[0005]

However, the conventional konjak product, which is devised so that the broth can easily permeate, increases the surface area outside the konjak, and there is a limit to the increase of the surface area alone, and It was difficult to adjust. In addition, there is a problem that the manufacturing equipment is large and the equipment cost is high.

The present invention aims to solve the above-mentioned problems of the prior art. In other words, when konjak is seasoned or boiled, konjak products that are suitable for seasoning are made easy by allowing broth and the like to penetrate into the konjak pieces, making it easier for the konjak tissue to permeate into the konjak tissue. It is an object of the present invention to provide a manufacturing method and a manufacturing apparatus therefor.

[0007]

The present invention achieves the above object, and a konjak product of the present invention has a large number of parallel through-holes inside or through-holes having an uneven portion formed on the inner surface thereof. In addition, many smaller branch holes are formed.

As a method for producing the konjak product, a konjak paste prepared by adding a coagulant to a konjak raw material and then kneading the konjak product is pierced in parallel with a large number of tubular bodies having a large number of small holes formed in the tube wall. A compressed gas (usually air) is supplied to the tubular body to form branched branch holes in the konjak paste around the small holes formed in the tubular body, and the tubular body is solidified immediately before or after solidification of the konjak paste. Is to be pulled out.

In the manufacturing apparatus for konjak products, a large number of tubular bodies each having a large number of small holes formed in the tube wall are erected and planted in parallel on one surface of the substrate in a constant length. A punching tool, a compressed gas supply mechanism for supplying a compressed gas (air, nitrogen gas, carbon dioxide gas, etc.) to the tubular body, and a container for storing konjak paste that has been kneaded after adding a coagulant to a konjak raw material. Is.

[0010]

In the production of the konjak product according to the present invention, before the konjak paste in the manufacturing process of konjak is solidified, a large number of tubular bodies having a large number of small holes formed in the tube wall are pierced and compressed into the tubular body. Gas is supplied to form branched branch holes in the konjak paste around the small holes in the wall of the tubular body, and the tubular body is pulled out immediately before or after the konjak paste is solidified. As a result, a large number of through holes having a large number of branch holes are formed in the solidified konjak after the tubular body is pulled out. If the timing of withdrawing the tubular body is before the solidification of the konjac paste, the diameters of the through holes and the branch holes are formed to be small.

As described above, the konjak product is formed with a large number of parallel through holes, and further, an uneven portion is formed on the inner surface of the through holes, and a large number of branch holes branched from the through holes are formed. Therefore, when the konjak is boiled, the seasoning agent, broth, etc. infiltrate into the through-holes and the concavo-convex portion and further into the branch holes, and permeate into the inside of the konjak tissue, so that the taste is soaked into the whole area rapidly. In addition, the konjak product to which the fine powder of pearl barley was added in the raw material preparation stage, the fine powder of pearl barley is exposed on the surface, and since the taste is soaked into the pearl barley faster than the konjac tissue, in addition to the unique taste and texture of the pearl barley. , Seasoning is greatly promoted.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of a konjak product, a manufacturing method thereof and an apparatus thereof according to the present invention will be described below with reference to the drawings. FIG. 2 is a plan view of a konjac product according to the present invention, and FIG.
[Fig. 3] is a partially cutaway side view of the same product, in which a through hole is schematically illustrated. The konjac 1 product shown in FIG. 3 (A) has a large number of parallel through holes 2 and a large number of branch holes 2a branched therefrom. Further, the konjak 1 shown in FIG. 3 (B) has an uneven portion 3 further formed on the inner surface of the through hole 2. The shape of the concavo-convex portion 3 formed on the inner surface of the through hole 2 may be any one that increases the surface area of konjac that comes into contact with seasonings, broth, etc.
There is no particular limitation. The raw material for konjak may be a commonly used one, but it is also preferable to add ground pearl barley in the raw material stage.

Next, a manufacturing apparatus and manufacturing method for the konjac product will be described. 1 is a schematic cross-sectional view of a main part of an apparatus according to an embodiment of the present invention, and FIG. 2 is a partially enlarged cross-sectional view of a tubular body 13 shown in FIG. The apparatus of this example is composed of a konjak glue container / molding die 4, a punching tool 8 and a compressed gas supply mechanism 26. That is, the konjac glue storage tank and molding die 4
Is a stainless steel container having a volume size suitable for the desired production amount of konjac. The size of the punching tool 8 is designed according to the mold 4, and the punching tool 8 is formed by penetrating the substrate 7 with the base end of the tubular body 13 having a large number of small holes in the tube wall. A lid 19 is attached to the upper surface of the substrate 7 via a packing 18 to form a gas chamber 20. The compressed gas supply mechanism 26 includes a compressor 21 and an air supply pipe 22 for supplying the compressed gas to the tubular body 13 through the gas chamber 20, and the gas supply timing of the gas supplied by the controller 23 to the air supply pipe 22. Also, a valve 24 and a safety valve 25 for controlling the supply amount are provided. The compressor 21 may be a high pressure cylinder filled with gas. As shown in FIG. 2, the tubular body 13 has a large number of small holes 14 formed in its wall, and the plug 1 is provided at the lower end thereof.
5 is detachably attached. The tubular body 13 is
It is preferably made of corrosion-resistant stainless steel and has a diameter of 0.5 to 5.0 mm. The shape is circular or rectangular in cross section, and in order to increase the inner surface area of the through hole 2 formed in the konjac product 1. It is also preferable that the tubular body 13 has an uneven portion 10 formed on the surface thereof.

Next, a method for manufacturing konjac products will be described. The process of making konjak paste from konjak refined flour is no different from the conventional method. In the case of adding coix barley (or roasted coix barley), the dried product is crushed to 50 to 500 mesh and 100 parts by weight is added to 50 to 100 parts by weight of konjak refined flour. This raw material is uniformly mixed in a mixing tank equipped with a stirring blade having an inclination angle of about 38 degrees, then transferred to a kneading tank, and a predetermined amount of alkaline ionized water prepared from lime is added and mixed. Then, knead while heating to make konjac paste.

Next, the konjak glue 5 is transferred to the konjak glue storage tank / molding die 4 of the konjak manufacturing apparatus shown in FIG.
Before the konjak paste 5 is solidified, a large number of tubular bodies 13 having a large number of small holes 14 in the tube wall are pierced in parallel. Then, after supplying compressed gas (air, nitrogen gas, carbon dioxide gas, etc.) to the tubular body 13 to extrude fine bubbles into the konjak paste 5 near the small holes 14 in the wall of the tubular body 13 to form branch holes 16. The konjak paste 5 is cooled, and the tubular body 13 implanted in the punching tool 8 is pulled out immediately before or after the solidification. The punching tool 8 may be lifted and lowered by using a mechanism such as a cylinder or a crank. Further, the forming die 4 can be conveyed by a conveyor or the like, and the punching tool 8 can be moved up and down in synchronization with the movement of the forming die 4. In some cases,
The forming tool 4 may be moved up and down instead of the punch 8. A large number of through holes 2 and branch holes 2a are formed in the solidified konjac 5 after the tubular body 13 is pulled out.

At this time, when the compressed gas is strongly and momentarily additionally supplied to the tubular body 13, a compressed gas thin layer is formed at the interface between the wall surface of the wall-shaped body 13 and the solidified konjac, and the wall-shaped body 13 and the solidified konjac 5 are formed. Tubular body 1 because contact resistance with
Extraction of 3 becomes extremely easy. Also, when the tubular body 13 is pulled out from the solidified konjak 5 ′, if the solidified konjak 5 ′ is pulled up together with the tubular body 13,
Konjac holding rods (not shown) may be located at a few places on the upper surface of the konjac 5 '. The konjak 1 is formed with a through hole 2 in the shape of the tubular body 13 after the tubular body 13 is pulled out. If the timing of withdrawing this tubular body is before the solidification of the konjak glue, the diameter of the through hole is increased. Is formed small.

[0017]

The konjac product according to the present invention is constructed as described above and has the following effects. In other words, this konjak product has a large number of parallel through holes and branch holes branched therefrom, so that during cooking, broth, seasoning, etc. permeate into the tissue from the many through holes and branch holes of the konjak product. Therefore, the seasoning and cooking time, which conventionally required a long time, can be significantly reduced.
When the uneven portion is formed on the inner surface of the through hole, the surface area of the konjak which comes into contact with the broth is further increased, and the broth is more easily impregnated, and the broth is retained in the concave portion of the uneven portion. Time is short.

According to the konjak manufacturing apparatus and manufacturing method of the present invention, the konjak product can be easily impregnated with the simple apparatus configuration and manufacturing method, and the seasoning (by simmering or the like) time can be significantly shortened. It can be manufactured. It should be noted that the konjak to which the fine powder of pearl barley is added can have the tonic effect and the skin-cleansing effect that konjac has, and can also have a preferable texture according to the particle size. Since this pearl barley is soaked with broth more easily than the konjac tissue, konjac with the addition of pearl pearl powder is easier to season than konjac products without the addition of pearl pearl powder, and the cooking time is shorter. I need time. It is preferable to use roasted pearl barley because it can add fragrance and soften the odor peculiar to konjak.

[Brief description of drawings]

FIG. 1 is a partially cutaway side view of a konjak manufacturing apparatus according to an embodiment of the present invention.

FIG. 2 is a partially cutaway side view of a tubular body of the konjak manufacturing apparatus shown in FIG.

3 (A) and 3 (B) are partially cutaway side views of a konjak product having a large number of through holes according to the present invention and branch holes branched therefrom.

FIG. 4 is a plan view of a konjac product according to the present invention.

[Explanation of symbols]

 1 Konjac Product 2 Through Hole 2a Branch Hole 3 Concavo-convex Part 4 Mold 5 Konjac Paste 5'Solid Konjac 7 Substrate 8 Drilling Tool 13 Tubular Body 14 Pipe Wall Small Hole 15 Plug 21 Compressor 23 Controller 24 Valve 26 Supply of Compressed Gas mechanism

[Procedure amendment]

[Submission date] March 28, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be amended] Title of invention

[Correction method] Change

[Correction content]

Title: Konjac product, manufacturing method thereof and manufacturing apparatus thereof

Claims (5)

[Claims] 1. A konjak product comprising a large number of parallel through holes and a large number of thin branch holes branched from the through holes. 2. The konjac product according to claim 1, wherein an uneven portion is formed on the inner surface of the through hole. 3. The konjak is konjak to which pearl barley fine powder is added.
Alternatively, the konjak product described in 2. 4. A konjak paste prepared by adding a coagulant to a raw material of konjak and kneading the konjak paste, and piercing in parallel a plurality of tubular bodies each having a large number of small holes formed in the tube wall, and then compressing the compressed gas into the tubular bodies. 4. The tubule is supplied to form divergent pores in the konjak paste around the small holes formed in the tubular body, and the tubular body is pulled out immediately before or after the konjak paste is solidified. A method for producing a konjak product according to any one of 1. 5. A large number of tubular bodies having a large number of small holes formed in the tube wall are arranged in parallel on one surface of the substrate in a constant length.
The konjak product according to any one of claims 1 to 3, comprising an implanted perforation tool, a compressed gas supply mechanism for supplying compressed gas to the tubular body, and a konjac paste storage tank. Konjac manufacturing equipment for