JPH07184566A - Ultrafine konjak powder and its production - Google Patents

Abstract

PURPOSE:To obtain ultrafine konjak powder (powdered devil's tongue) enabling its swelling time to be shortened, thus improving workability, and to provide an effective method for producing the same. CONSTITUTION:This method for producing ultrafine konjak powder is composed of the following three consecutive processes: a root of konjak is chopped into fine pieces; the fine pieces are dried so as to come to water content of 15-20wt.%; and the resultant fine pieces are ground into ultrafine konjak powder <=200mum in average particle diameter.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an ultrafine konjac flour and a method for producing the same.

[0002]

2. Description of the Related Art Generally, konjac refined powder is prepared by rinsing konjac potato well with water, slicing it to a thickness of about 2 mm and crushing the dried product, and then sieving it to obtain light particles of fiber or starch (flying powder). Blow away with the wind and collect only the heavy particles that remain to make fine powder. In this way, the particle size is 60-
80-mesh (about 320 to 420 μm) konjac refined powder is obtained (JP-A-63-185345). The above-mentioned konjac refined powder is used not only as a material for konjac, but also as an additive for various foods.

[0003]

As described above, according to the conventional manufacturing method, the konjac flour has a particle size of 60 to 60.
Only about 80 mesh was obtained. When konjac powder is used, it is dissolved (swelled) in water before use. However, for large particles with a particle size of about 60 to 80 mesh, swelling requires a long time of 30 to 90 minutes, which is a great work. There was a problem of poor sex. When crushing the dried konjac pieces, a crusher equipped with a crushing roller (for example, Japanese Patent Publication No. 5-13614) is used to crush, but when crushed to a certain particle size, konjac powder is crushed. There is a circumstance in which it does not come into contact with the grinding roller and cannot be pulverized into fine powder any further because it flies on the roller.

Therefore, the inventor has arrived at the present invention as a result of extensive studies to solve the above problems. That is, an object of the present invention is to provide an ultrafine konjac powder which can shorten swelling time and improve workability, and an effective production method thereof.

[0005]

The present invention has the following constitution in order to achieve the above object. That is, konjac flour extracted from konjac potato, having an average particle size of 200 μm
It is characterized by comprising the following ultrafine powder. Also,
The ultrafine powder is characterized by having a water content of 15 to 20 wt%. Further, in the method of the present invention, a step of forming konjac potato into small pieces, a step of drying the small pieces of konjac potato so that the water content is in the range of 15 to 20 wt%, and the small pieces of konjac potato with the water content adjusted. The method is characterized by including a step of pulverizing to obtain an ultrafine powder having an average particle size of 200 μm or less.

[0006]

In the method of the present invention, when the small pieces of konjac potato are dried, it is important to dry them so that the water content becomes 15 to 220 wt%. According to a study conducted by the inventor, in the past, a small amount of konjac potato had a water content of 7
It was dried to a low water content of ~ 12%. It has been found that such a high degree of drying makes the small pieces of konjac potato extremely hard, which makes it impossible to pulverize them into ultrafine powder. Therefore, when the dryness of the small pieces of konjac potato was lowered to a water content of 15 to 20 wt%, the konjac powder hardly splattered on the milling roller when applied to the crusher, and the average particle size was 200 μm.
It could be pulverized into an ultrafine powder of m or less.

[0007]

The preferred embodiments of the present invention will be described in detail below. First, wash konjac potato thoroughly with water to a thickness of 1.5-3
Slice into small pieces of about mm and dry. The drying means is not particularly limited, but is adjusted so that the water content is 15 to 20 wt%. To adjust the water content, it is advisable to control the water content, that is, control the drying while measuring the weight of the small pieces of konjac potato. Regarding the weight of a small piece of konjac potato, it is easiest to empirically find out how the water content changes depending on the weight at the start and the weight in the middle of drying.
Depending on the amount of konjac potato pieces, it is approximately 105-11
The object was achieved with a drying temperature of 0 ° C. and a drying time of about 20 to 30 minutes.

[0008] The small pieces of konjac potato dried as described above are roughly crushed to classify and remove impurities such as starch. At this stage, the water content may be adjusted to be 15 to 20 wt% (in the present invention, even the coarsely pulverized stage is defined as a small piece of konjac potato). The thus-extracted konjac mannan was again subjected to a pulverizer and pulverized to obtain ultrafine konjac powder having an average particle size of 200 μm or less. As described above, 105
By drying at ˜110 ° C. for 20 to 30 minutes, the number of general viable bacteria was 300 / g or less, and konjac flour having good storage stability and good as an additive to foods was obtained. It is also possible to further dry the ultrafine konjac powder obtained as described above to enhance the storage stability.

The obtained ultrafine konjac powder was suitable not only as a material for konjac but also as an additive for the following foods. Further, the time for swelling with water at that time was about 20 minutes, and the workability was significantly improved. (1) Noodles and Pasta It is preferable to mix noodles and pasta in an amount of about 0.2 to 2 wt%, which has the following advantages. So-called noodle stiffness came out. A smooth texture was obtained. Boiled and has very little growth. The water content increases and the yield improves. The noodles became more transparent and had a better appearance. (2) Gyoza skin It is recommended to add about 0.2-2 wt% to the gyoza skin.
The following effects were obtained. A long-lasting wet feeling. The rim does not become stiff when baked. The water content increases and the yield improves.
Increases transparency and improves appearance.

(3) Bread, castella It is preferable to add about 0.1 to 1.0 wt% to the bread or castella, which gives a long-time wet feeling,
The bread doesn't harden. (4) Japanese confectionery, jelly It is preferable to add about 0.1 to 5 wt% to Japanese confectionery and jelly, which gives a so-called firmness and a healthy food. (5) Fish paste product (chikuwa, rice cake, etc.) It is preferable to add about 0.5 to 5 wt% to the fish paste product, and the following merits are obtained. It has the effect of increasing the amount and improves the yield. It gives a soft feeling. It will be a healthy food.

(6) Kneaded meat products (ham, sausage, etc.) The kneaded meat products have a good addition of 1 to 10% and have the following merits. Yield is improved. The binding property is improved. It will be a healthy food. (7) Baked confectionery, fried confectionery (snack, rice cracker, cookie) It is preferable to add about 1 to 5 wt% to snacks, rice crackers, and cookies, and the following merits were brought out. Yield is improved. It will be a healthy food. (8) Mochi It is preferable to add about 0.5 to 2 wt% to the mochi, which improves stickiness (pulling), and even when using outside rice, a mochi comparable to that using domestic rice is obtained. It will help. (9) Others It can be used for capsules of pharmaceutical tablets. (10) Production of pollution-free tableware Mixing with other natural products (starch, etc.) and non-metallic substances, molding,
Drying can produce pollution-free tableware. In this case, the konjac flour acts as a binder.
The addition amount is preferably 5 to 10 wt%.

[0012]

EFFECT OF THE INVENTION According to the ultrafine powder konjac powder according to the present invention, the swelling time with water can be shortened, the production of konjac,
Workability at the time of addition to other foods can be improved. Further, according to the method of the present invention, ultrafine konjac powder having an average particle size of 200 μm or less can be easily obtained.

Claims (3)

[Claims] 1. An ultrafine konjac flour extracted from konjac potato, which comprises an ultrafine powder having an average particle size of 200 μm or less. 2. The ultrafine powder has a water content of 15 to 20 wt%.
The ultrafine konnyaku powder according to claim 1, wherein 3. A step of forming konjac potato into a small piece, a step of drying the small piece of konjac potato to a water content within a range of 15 to 20 wt%, and crushing the above-mentioned konjac potato small piece And a step of producing an ultrafine powder having an average particle diameter of 200 μm or less.