JPH09168370A - Production of konjaku formed material and device therefor, konjaku formed material, food blended with the same, and packed material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a konjaku (starch of devil's tongue) formed material having a good soaking of seasonings and an excellent eat feeling observed in the case of a salad konjaku, etc., and a new food by blending another food material therewith. SOLUTION: This method for forming a konjaku formed material is to arranged plural figure pressing blades 2 at least one or more of which are capable of making a shuttle-like movement, at the side surface of the passing position of a konjaku paste 1 extruded from a nozzle, provide the figure pressing blades 2 with a means for a shuttle-like movement, and form and cut the konjaku paste 1 by contacting and then releasing the figure pressing blades 2 with/from each other for obtaining the konjaku formed material 3. A konjaku formed material 3 having a pillar-like trunk part and almost semispherical or conical end parts is obtained, and it is prepared as a food by blending with another food material, or a packed food is prepared by packing a packed material of the konjaku formed material by an inside bag with a packed material of another food material by another inside bag or a packet material of a seasoning material in a packing vessel.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for continuously producing an embossed konjac molded product having a desired shape, an apparatus therefor, and a food and a food package containing the embossed konjac molded product.

[0002]

2. Description of the Related Art For the purpose of mixing and eating konjac with other foodstuffs, small-volume massive konjac, so-called granular konjac has been developed. In addition, as a method of using this, there are proposals to put it in a hamburger and recently there is an example of mixing it with cooked rice. The conventional manufacturing method is a method in which konjac is molded into a block shape and then crushed (Japanese Patent Laid-Open No. 3-49653).
Or, the konjac paste is extruded downward from the nozzle and cut at the outlet with a reciprocating or rotary cutter to the desired length (JP-A-60-259158, JP-A-3-49653), fixing and rotation. The konjac paste is extruded and cut in the circumferential direction from the double holed cylinder (Japanese Patent Application Laid-Open No. 3-206862, Japanese Patent Application Laid-Open No. 4-121159, Japanese Patent Application Laid-Open No. 5-54) to obtain a piece of konjac paste which is heated. And a method of obtaining granular konjac. Further, there is also molding of konjac (JP-A-55-162585, JP-A-5-244890) and the like.

[0003]

The conventional method for producing granular konjac as described above is capable of obtaining a product having a predetermined size, but having a desired shape for diversifying the shape. There was a limit to how to get things. In addition, the method of putting konjac paste in a mold to gel it and the method of regularly cutting konjac once molded into a block to obtain a desired shape have problems such as poor productivity. With respect to a konjac molded product having a good taste and an excellent texture, such as that found in salad konjac, etc., there has been a problem to be solved in consideration of the shape and application and the manufacturing method thereof.

[0004]

[Means for Solving the Problems] A conventional method of extruding konjac paste from a nozzle, cutting it, and then gelating it in hot water is to apply a shearing force to the extruded konjac paste effectively and cut its cross section as much as possible. It was a method of cutting off without changing the shape. The present inventor has focused on a cutting method in which konjac paste is extruded from a nozzle and the cross-sectional shape of the konjac paste is changed before heating and gelation at a certain distance.

Specifically, it is a method in which a pressing die adapted to a desired shape is reciprocally pushed from the side surface of the konjac paste toward the konjac paste to perform the molding and cutting simultaneously. That is, extruding konjac glue from the nozzle,
When the konjac paste progresses a certain distance, a compressing force and a shearing force are simultaneously applied to the konjac paste before heating and gelation by the embossing blade, and deformation and cutting are caused at the same time to obtain a molded body. This is a method for producing a konnyaku molded body.

Further, the manufacturing apparatus of the konjac molded product of the present invention for carrying out this manufacturing method is provided with a plurality of embossing blades at least one of which is reciprocally movable to the passage side surface of the konjac paste extruded from the nozzle, The embossing blade is provided with a reciprocating means, and the embossing blades are contacted and separated from each other to form konjac paste and cut to produce a konjac molded product.

The konjac molded product obtained by this manufacturing method and apparatus, which has not been obtained hitherto, has a body having an arbitrary cross-sectional shape and an end having a hemispherical shape or a conical shape.
Typically, it is a konjac molded product having a substantially cylindrical body portion and a substantially hemispherical end portion (referred to as a sausage type). Other shapes of the body include triangular and square cross sections. The size (length) of the konjac molded product of the present invention is about 5 mm to 10 cm.

A food product was developed by mixing the konjac molded product with other food materials. For example, when mixing other ingredients that are suitable for mixing in advance before the distribution process, or by individually packaging each ingredient into a seasoning and a packaging container, and taking out and mixing each individual ingredient before eating. Aspect can be adopted.

The foodstuffs to be added to the konjac molded product of the present invention include shavings, corn (boiled), corn (freeze-dried), seaweed, vegetables, dried vegetables, mushrooms, cucumber, dried kamaboko, green peas, dried shrimp and the like. Can be mentioned.

As a seasoning used when eating,
Miso, mustard vinegar miso, vinegar, ponzu, various dressings,
Mayonnaise, soy sauce, wasabi, kimchi, powdered seasoning, and tea seasoning.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Generally, when a force is applied to an object and the purpose is to cut (cut off), it is desirable to reduce the force such as compression and bending so that the shearing force can be effectively exerted. If the purpose is, the force such as compression, tension, and bending for causing the deformation is required, and the shearing force is not required. The present invention is a block that serves as both embossing and cutting (referred to as embossing blade) is pressed from the side of the konjac paste that is extruded from the nozzle toward the glue and is pressed, and the compressive force and the shearing force are simultaneously applied to the konjac paste, Deformation and cutting are performed at the same time, and the embossing blade has a structure in which a part that acts as a forming part and a part that acts as a cutting part are combined. As an aspect in which the embossing blade acts on the side surface of the konjac paste extruded from the nozzle, there are three aspects of extrusion in air-embossing in air, extrusion in air-extrusion in hot water bath, extrusion in hot water bath-extrusion in hot water bath. And any of them can be implemented.

The present invention and a conventional example are shown in FIG. 1 (embodiment) and FIG.
(Comparative example) will be described. FIG. 6 shows a situation of cutting with a conventional cutting blade for the purpose of cutting only. Reference numeral 1 is a konjac paste extruded from a nozzle, 22 is a cutting blade, and 23 is a cut konjac paste piece. When an extremely thin flat plate or a cutting blade 22 having a slightly inclined blade surface is aligned with the extruded konjac paste 1 toward the center of the paste, the konjac paste 1 is cut by shearing force. In this case, since the shearing force is large and the compressing force is extremely small, the cross section of the cut konjac glue piece 23 is flat along the blade surface, the cross sectional shape is almost the shape of a nozzle, and the peripheral portion of the cross section has surface tension. A little more rounded.

Embodiment 1 FIG. 1 shows a situation of cutting accompanied by deformation. Reference numeral 1 is a continuously extruded konjac paste, reference numerals 2 and 2 are V-shaped concave embossing blades, and 3 is a molded and cut konjac paste piece. In this case, the embossing blade 2 has a structure including a blade portion a and a V-shaped forming portion b having a large angle that spreads from the tip toward the intermediate portion, and face each other. When this embossing blade 2 is instantly moved toward the center of the extruded konjac paste 1 by applying force from both sides, the force of the surface of the embossing blade is the compressive force acting in the vertical axis direction of the konjac paste and the central direction. It acts as a shearing force that works toward, and is deformed because this phenomenon is extremely short.
The same effect is obtained when (molding) and cutting are performed at the same time.

Since the molding action is affected by the hole shape and size of the extrusion nozzle, the temperature and discharge speed of the konjac paste, the shape of the embossing blade and the force and speed applied to the reciprocation, the desired embossed konjac molded product. Select the conditions according to the shape of.

Example 2 (Extrusion in air-Embossing in air) Referring to FIG. 2, while pushing konjac paste downward from a nozzle having a round hole with a diameter of 9 mm, a V-shaped concave die blade was put in the air on both sides of the konjac paste. By the reciprocating motion that instantly adjusts and separates from the inside to a round corner, a piece of konjac paste 3 of about 1.3 cm that has been molded and cut into rounded corners is obtained, and this is heated in hot water at 80 ° C for 15 minutes to gel. To obtain an embossed konjac molded product.

Example 3 (Extrusion in air-Embossing in air) In FIG. 3, 1 is a konjac paste which is continuously extruded, 2
Is an embossing blade having a cylindrical two-divided structure in which the molding portion b has a spherical shape, and 3 is a konjac that has been molded and cut. Embossing blade 2
Has a blade portion a in the middle thereof, and the upper and lower portions thereof are molding portions b. Example 1 Using the embossing blade 2 in the atmosphere while extruding the konjac paste downward from a nozzle having a round hole with a diameter of 10 mm, Example 1
By reciprocating in the same manner as above, a konjac paste piece that was molded and cut into a Wiener sausage mold in which the tip of the cylinder 3 was spherical was heated and gelled by heating it in hot water at 80 ° C for 15 minutes. An extruded konjac molded product was obtained.

Example 4 (Extrusion in air-Embossing in warm water bath) The embossing blade 2 shown in FIG. 3 is reciprocated in hot water at 80 ° C., and a nozzle having a round hole with a diameter of 10 mm is applied to the embossing blade. Kara-konjac paste was extruded downward in the air and supplied to obtain a sausage-shaped embossed konjac molded product. The shape retention was good because the embossing was done in warm water.

Example 5 (Extrusion in a hot water bath-Embossing in a hot water bath) The embossing blade 2 shown in FIG. 3 was reciprocated in hot water at 80 ° C., and a circular hole having a diameter of 10 mm was formed with respect to the embossing blade. The konjac paste was extruded and supplied downward from the nozzle into the same hot water to obtain a sausage-shaped embossed konjac molded product. In this example as well, since the embossing was performed in warm water, the shape retention was good.

In FIG. 4, one embossing blade 2a is replaced with a plurality of blade portions a.
And the molding section b, and the other embossing blade 2b has a blade section a and a molding section b, respectively. As described above, the embossing blade may be composed of one or both of the plurality of blade portions a and the molding portion b.

In the example shown in FIG. 5, a plurality of embossing blades 2 are connected in an integrated manner, and the konjac paste in the quantity corresponding to the embossing blades is extruded from the nozzle as a flat integral product, and the embossing blades on both sides of the konjac paste are extruded. It is a device that performs a plurality of molding cuts simultaneously by reciprocating motion.

Example 6 (Example of blending with food material) 100 g of the embossed konjac molded product obtained in Example 2 and having a size of about 1 cm was placed in a container, and 5 to 10 g of boiled or freeze-dried corn was molded into konjac. When it was placed on the body, the size of the molded product was about the same and the color tone was beautiful, and when the mayonnaise was applied, the corn salad was immediately prepared and it was deliciously eaten.

Example 7 (Example of package with food material) Further, 100 g of this embossed konjac molded product 31 was placed in a bag made of a three-layer laminated film as shown in FIG. Corn in the same bag as above 5
g as a middle bag package B12, and as a middle bag package C13 containing 15 g of seasoning mayonnaise as a bag, these middle bag packages as outer packaging bags 14 of a two-layer laminate film as a packaging container ( (190 × 140 mm) to make a product form.
This was stored refrigerated for 1 month, then opened and eaten as described above. The taste was the same and the taste was good.

Example 8 (Example of blending with foodstuffs) 100 g of the embossed konjac molded product obtained in Example 2 and having a size of about 1 cm is placed in a container, and 15 ml of fruit sauce or 15 ml of condensed milk is put on it to obtain a unique food. A delicious low-calorie dessert was created and I was able to eat deliciously.

Example 9 (Example of blending with seasoning) 100 g of the wiener sausage-shaped embossed konjac product obtained in Example 3 was sprinkled with 1 g of bonito shavings and dipped in soy sauce of 15 ml for a good flavor. It was easy to pick with chopsticks, and I was able to eat deliciously like sashimi konjac.

Example 10 (Example of package with foodstuff) 10 of the same wiener sausage-shaped embossed konjac product 31
As shown in FIG. 8, 0 g was used as the inner bag package A11, 2 g of dried seaweed or other seaweed was used as the inner bag package D15, and ponzu was used as the inner bag package E16. It was sealed in a cup 17 with a lid of 300 cc to obtain a product form.
This was stored at room temperature for 1 month, then opened and ate as described above. The dried seaweed was conveniently returned by the water in the inner bag package of the embossed konjac molded product, the taste was unchanged, and the tasting evaluation was good.

Example 11 (Example of package with seasoning) 100 g of the same Wiener sausage type embossed konjac molded product 31 packed in a middle bag and 20 g of mustard vinegar miso as a middle bag package A11 and F18, respectively. As shown in FIG. 9, it was placed on a polystyrene foam tray 19 of a 150 × 110 mm packaging container, and the outside was wrapped with a wrapping film to obtain a product form.

Example 12 (Example of blending with foodstuffs) When the embossed konjac molded product obtained in Example 2 was mixed with jelly or yogurt, it was possible to eat deliciously with a unique texture.

Example 13 (Example of blending with food material) The embossed konjac molded product obtained in Example 2 was put in a miso together with boiled shrimp and mixed, whereby it could be eaten deliciously as a side dish.

[0029]

EFFECTS OF THE INVENTION By changing the shape of the embossing blade and other conditions for each desired shape by the method and apparatus of the present invention, a deformed rod shape, a spherical shape, a rounded corner shape, a wiener sausage shape, etc. It has become possible to manufacture continuously and efficiently with uniform size and shape. The resulting konjac molded product has a beautiful appearance and has a texture different from that of crushed or cut konjac blocks, and it has a small volume and is easy to remove the slag after gelling, so it can be eaten raw. Suitable for As a low-calorie food with a beautiful appearance and a unique texture, it can be easily set with other foods and seasonings, or mixed with other foods.

[Brief description of the drawings]

FIG. 1 is a side view showing a state of cutting by an embossing blade.

FIG. 2 is a schematic perspective view of an apparatus for manufacturing a konjac molded product.

FIG. 3 is a schematic perspective view of an apparatus for manufacturing a konjac molded product.

FIG. 4 is a plan view of an embossing blade having a structure in which one of a plurality of embossing blades is integrated.

FIG. 5 is a perspective view of another structural example in which a plurality of embossing blades are integrated.

FIG. 6 is a side view showing a state of cutting with a conventional cutting blade.

FIG. 7 is a partially cutaway perspective view of an embodiment of a package in a bag.

FIG. 8 is a partially cutaway perspective view of the cup package.

FIG. 9 is a partially cutaway perspective view of the tray package.

[Explanation of symbols]

 1 Konjac glue 2 type pressing blade 3 Molded and cut pieces of konjac glue 11 Medium bag package A 12 Medium bag package B 13 Medium bag package C 14 Outer bag 15 Medium bag package D 16 Medium bag package E 17 Lid Attached cup 18 Middle bag package F 19 Tray 31 Stamped konjac molded product a Blade part b Molded part

Claims (5)

[Claims] Claims: 1. A konjac paste is extruded from a nozzle, and when the konjac paste advances a certain distance, a compressing blade and a shearing force are simultaneously applied to the konjac paste by a stamping blade to cause deformation and cutting at the same time. And a method for producing a konjac molded product. 2. A plurality of embossing blades, at least one of which is reciprocatingly movable, are arranged on the side surface of the passage position of the konjac paste extruded from the nozzle, and the embossing blades are provided with reciprocating means, and the embossing blades are connected to each other. An apparatus for producing a konjac molded product, which comprises contacting and separating the konjac paste to form a konjac molded product and cutting it to obtain a konjac molded product. 3. A konjac molded product having a columnar body and a substantially hemispherical or pyramidal end. 4. A food product comprising the konjac molded product according to claim 3 and other food ingredients. 5. A food package formed by packaging the inner bag package of the konjac molded product according to claim 3, an inner bag package of another foodstuff, or a seasoning package in a packaging container.