JPH09220059A - Production of processed food using sol substance of devil' s tongue or dried devil's tongue powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a glucomannan-containing process food free from bitterness and rough touch, by treating a sol substance of devil's tongue or dried devil's tongue powder with another processed food material by methods such as stirring/blending/kneading/impregnation/dissolution/heating/cooling/fr eezing/pressurizing, etc. SOLUTION: Devil's tongue powder or purified glucomannan (both having a water content from zero to five times as much as the devil's tongue powder, etc., or lower by weight) or a sol substance composed of the devil's tongue powder, etc., and water is directly treated with another processed food by methods such as stirring/blending, etc., to give a glucomannan-containing processed food having an integrated feeling with the other processed food in a shorter time. The prepared low-calorie food has neither feeling of physical disorder nor bitterness, caused by addition of a coagulating agent such as an alkali coagulating agent and a coagulating substance such as agar and is also effective as measure to counter diabetes.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a solification substance for konjak without adding an alkaline coagulant or other coagulation substance to the solification substance for konjak and eliminating the subsequent heat treatment or freezing treatment. Or, of processed foods containing glucomannan, which is the main component of konjak, obtained by stirring, mixing, kneading, impregnating, dissolving, heating, cooling, freezing, pressurizing, etc. the dried konjak powder directly with other processed food materials. It relates to a manufacturing method.

[0002]

2. Description of the Related Art In recent years, obesity due to excessive intake of calories and other diseases have become a problem in developed countries. Therefore, there are almost no calories, and glucomannan, which is the main component of konjac, wraps the ingested sugar in the body,
Since such an action is recognized, various foods containing konjak have been conventionally devised to prevent diabetes. As a conventional method, as a first method, water is added to konjak powder containing glucomannan as a main component to swell the mixture, and after 2 to 3 hours, an alkaline coagulant is added to remove the konjak gelling substance. Then, this gelling substance is used as it is, or is left for 30 to 40 minutes and then boiled in hot water at 70 to 80 ° C. for about 15 minutes, and then commercially available as edible konjak. A method for producing a processed food by mixing the gelling substance of konjak, which is the same as a general commercial product, thus produced, with another processed food material. As a second method, the konjak obtained in the above-mentioned first method is finely cut and immersed in a weakly acidic solution to adjust the pH with a weakly acidic substance. As a third method, a gel-forming substance such as starch is added to konjak flour, and an alkaline substance is added to the solized substance obtained by adding water to the konjak flour, which is then mixed with a processed food material such as minced meat and then frozen. A method of causing the sol to gel by reacting an alkaline substance with the frozen processed food obtained by heating during cooking. As a fourth method, glucomannan as a main component is coated with a hydrophobic substance such as an acidic substance or a mixture of an acidic substance and a thickening agent to form microcapsules,
A method of neutralizing glucomannan by melting the coating material by heating after coagulating with an alkaline coagulant. A fifth method is a method in which glucomannan or a kneaded product of glucomannan and starch is solidified with an alkaline substance and then heated. A sixth method is to use agar or another coagulating substance as a substitute for the alkaline coagulating agent to coagulate the konjak sol. In the prior art, after adding an alkaline coagulant or another coagulating substance to the konjak sol, a konjak gelling substance is obtained by room temperature coagulation or heat coagulation and kneaded with other processed food materials. In addition, the manufacturing process is complicated, such as microencapsulation and neutralization with a weakly acidic substance, resulting in an expensive product. In addition, since konjak is gelled and mixed with other food materials, the sense of unity with other food materials is impaired, causing a problem in texture.

[0003]

SUMMARY OF THE INVENTION In order to solve the problems in the prior art, the present invention is to stir, mix, knead and impregnate the sol-ized substance of konjak or the dried konjak powder directly with other processed food materials.・ By dissolving, heating, cooling, freezing, pressurizing, etc., a feeling of unity with other processed food materials is obtained and the texture is improved, and the alkaline coagulant that generally uses calcium compounds Providing processed food containing glucomannan at a low cost by eliminating bitterness, rough feeling when put in the mouth, and discomfort when other coagulation substances are mixed by eliminating addition, and by shortening the manufacturing process To do.

[0004]

[Means for Solving the Problems] As a result of many years of research for solving the above-mentioned problems, the inventors have reached the conclusion that the complicated process leads to a reduction in texture rather than an increase in cost. Agitating, mixing, kneading, impregnating, dissolving, heating, cooling, freezing, pressurizing, or konnyaku sol-ized substances with added water or dried konjak powder with other processed food materials.
We succeeded in obtaining a processed food containing glucomannan by the simple process of equalizing.

The konjak flour used in the processed food containing glucomannan is konjak potato refined or coarse powder, or purified glucomannan, and the sol-ized substance of konjak is the konjak potato milled or purified glucomannan. 25 times by weight of hot water or water is added, and the mixture is stirred until the powder does not precipitate, or left for 2 to 24 hours to become a konjak sol-ized substance.

The above is a standard method for obtaining a sol-ized substance of konjac, but depending on the type of processed food to be produced,
Change the amount of hot water or water added. The inventors made various processed foods as prototypes by changing the amount of hot water or water to be added from 5 times to 350 times in weight ratio. For stirring, mixing, kneading, impregnation, dissolution, heating, cooling, freezing, pressurizing, etc. of konjak sol and other processed food materials, food processor, mixer, silent cutter, kneader, oven, ice cream As a result of using a manufacturing device, a pressure cooker, etc., particularly good results were obtained for processed foods as shown in the examples.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described based on Examples. Although the processed food produced in the example is small, the amount of food material used in the prototype can be increased, and the production machine can be manufactured according to the production amount, and a commercial-scale production volume can be produced by the same process as the trial production. . Products manufactured by commercial-scale production are filled in plastic films or plastic containers, or sealed and packaged as room temperature, refrigerated or frozen products, or sealed in plastic films, or
After being sealed in bottles and cans, they can be commercially sterilized by high-temperature sterilization in a high-pressure pot as a retort product for commercial distribution and sale. The konjak sol used in the trial production in the examples described below was a mixture of konjak powder with 25 times the weight of water.

[0008]

Example 1 Product name Strawberry Jam 1 kg of flesh excluding strawberries, 1 kg of konjak sol, 1 kg with a food processor
Stir and mix for minutes. To the mixture obtained above, 350 g of granulated sugar, citric acid.
3 g, 1 kg of the strawberry pulp excluding the fat was heated at about 65 ° C. for 35 minutes while stirring to obtain strawberry jam.

[0009]

[Example 2] Product name Marmalade Remains of pulp other than pulp of summer oranges squeezed from pulp ...
1258 g, and summer mandarin orange skin 604 g, were placed in a container containing 5 liters of water and boiled for 10 minutes.
Discard the hot water. The summer mandarin orange peel and the remaining residue other than the fruit juice were placed in a container containing 5 l of water and left for 1 hour to remove the bitterness. The summer mandarin orange peel, which has finished bitterness removal,
Squeeze cake and squeezed fruit juice 760 g, granulated sugar 580 g, salt 16 g, 0.
25% of 3% citric acid solution ... 2.5 kg, Konjac sol ... 1.3 kg with a food processor
Stir for 2 seconds to a semi-mixed state, and heat the semi-mixed mixture to 65 ° C.
The mixture was heated for 35 minutes with stirring to obtain marmalade.

[0010]

[Example 3] Product name Strawberry mousse fresh cream: 500 g, flesh of strawberry excluding fat ... 1 kg, whipped egg white of egg (meringue) ... 200 g, Granulated sugar·····
350g, citric acid ... 4g, red wine ...
・ 50g, vanilla essence ・ ・ ・ 2.5g, Konjac sol ・ ・ ・ 1.2kg, stirred and mixed with a food processor for 5 minutes. The mixture was placed in a container, placed in a pan of an oven containing water, and steamed in an oven at about 160 ° C. for 30 minutes to obtain a strawberry mousse.

[0011]

[Example 4] Product name Ice cream Fresh cream 650 g, granulated sugar ...
・ 125g, egg yolk ... 150g, Konjac sol ... 1.3kg, are stirred and mixed with a mixer for 5 minutes. Ice cream maker (cool and agitate while containing air)
After stirring and cooling for 30 minutes, an ice cream was obtained.

[0012]

[Example 5] Product name Fresh cream for cake Fresh cream ... 1 kg, vanilla essence ...
··· 5g, konjak sol ··· 300g, the above mixture was agitated / mixed for 5 minutes with a mixer to obtain a fresh cream for cake.

[0013]

[Example 6] Product name Sponge cake First, 1.2 kg of egg yolk ... 1.2 kg of Konjac sol ... 1.2 kg are stirred and mixed with a food processor for 3 minutes. Secondly, egg white of egg ... 600 g, granulated sugar ... 880
Stir, mix, and whisk g. Third,
For the first mixture and the second mixture, vanilla essence
・ ・ ・ 5 g, soft flour ・ ・ ・ 800 g, and salt-free butter ・ ・ ・ 300 g which is heated and melted are stirred and mixed with a food processor for 5 minutes. The mixture obtained in the third step was put into a mold and heated in an oven at 160 ° C. for 40 minutes to obtain a sponge cake. If the sponge cake containing konjak is decorated with the fresh cream containing konjak of Example 5 according to the present invention, the best diet cake is obtained.

[0014]

[Example 7] Product name Mayonnaise Salad oil: 1 kg, konjac sol ...
... 300g is stirred and mixed for 3 minutes with a mixer. 80g of vinegar, salt ...
.. 16 g, pepper ... 1.6 g, mustard ... 10 g, chicken egg yolk ... 76 g, were added, and the mixture was stirred and mixed for 5 minutes with a mixer to obtain mayonnaise. .

[0015]

[Embodiment 8] When 8 kg of the product name, bean jam, strained bean jam red bean ... 1 kg, is immersed in 3 kg of water for 24 hours, the red bean absorbs water and weighs 1950 g to 2050 g. A container containing 8 kg of the above-obtained water-absorbed azuki (1 kg), white sugar (480 g), salt (25 g), konjac sol (1.2 kg). And boil without stirring the container at around 75 ° C until the water almost evaporates while stirring without stirring. Leave the mixture still moist, or
A small amount of water is left in a microwave oven, a food dryer, etc. to obtain bean paste. When pressure is applied to the obtained bean jam to crush the red bean grains, strained bean jam is obtained. The produced bean paste, bean paste, can be used for Japanese sweets, ohagi, anmitsu, bean paste, Chinese sweets, etc.

[0016]

[Example 9] Product name Custard cream Egg yolk 620g, soft flour 88
g, granulated sugar ... 200g, milk ...
A mixture obtained by stirring and mixing 1010 g, vanilla essence 3 g Konjac sol 1.3 kg with a food processor for 8 minutes, the water content around 70 ° C. The custard cream was obtained by heating with stirring to half. You can also use this custard cream to make Western confectioneries such as cream puffs, eclairs, etc.

[0017]

[Example 10] Product name Chicken terrine, beef terrine, pork terrine Minced chicken ... 500 g, chicken liver ... 50
0g, fresh cream ... 250g, salt ...
21g, pepper ... 3g, chicken egg ... 50
0g, raw bread crumbs ... 200g, red wine ...
・ 230g, water ・ ・ ・ 100g, Konjac sol ・ ・ ・ 2kg, stir / knead with a food processor for 8 minutes, put the resulting mixture in a box-shaped container, and use aluminum foil for the container. The terrine was obtained by placing the lid on the pan and placing it in an oven pan containing water and steaming in an oven at about 200 ° C. for 80 minutes. Minced meat, 500g, chicken liver, which is a food material in the production of the chicken terrine ...
・ Replace 500g with minced beef ... 500g, beef liver ... 500g, and other food materials and manufacturing process are exactly the same as chicken terrine. Is obtained. In addition, 500g of minced meat, 500g of chicken liver, and 500g of minced pork, which are food materials in the production of chicken terrine,
Replacing with 500g, pork liver ... 500g, other food materials and manufacturing process are exactly the same as the manufacturing process of chicken terrine, and pork terrine can be obtained.

[0018]

[Embodiment 11] Product name Foie gras flavor processed food Chicken liver: 500 g, fresh cream: 2
50g, salt ... 21g, pepper ... 3
g, chicken egg ... 500g, raw bread crumbs ... 20
0g, red wine ... 230g, water ... 10
Stir, knead, and mix 0 g of konjak sol ... 2 kg with a food processor for 10 minutes into a box-shaped container, cover the container with aluminum foil, and add water. It was placed in a pan of an oven and steamed in an oven at about 200 ° C. for 80 minutes to obtain a foie gras flavored food.

[0019]

[Embodiment 12] Product name Ankimo-flavored processed food Ground chicken ... 300 g, chicken liver ... 26
0g, ground pork ... 500g, ground beef ...
・ 500g, salt ・ ・ ・ 32g, chicken egg ・ ・ ・ 2
68g, fresh bread crumbs ... 200g, fresh cream ...
・ ・ ・ 125 g, potato starch ・ ・ ・ 150 g, red wine ・ ・ ・ 132 g, Japanese sake ・ ・ ・ 80 g, Konjac sol ・ ・ ・ 2 kg, stirring and kneading with a food processor for 8 minutes・ Put the mixture obtained in a box-shaped container, cover the container with aluminum foil, place it in a pan of an oven filled with water, steam it in an oven at about 200 ° C for 85 minutes, and add the flavored processed food Got

[0020]

Example 13 Product name Pasta noodles Wheat flour (dual semolina: 3.8 kg, salt: 16 g, olive oil: 130
The mixture obtained by stirring, kneading and mixing 8 g of konjak sol ... 10 kg with a food processor,
The dough obtained by kneading for 20 minutes with a noodle making machine was finished into noodles, vermicelli, macaroni, by a method known in the art. You can get various pasta with the same dough.

[0021]

[Embodiment 14] Udon noodle medium strength powder: 800 g, salt: 5 g, konjak sol: 400 g, stirred and kneaded with a food processor for 8 minutes. The obtained mixture was finished into udon noodles by the method known in the art.

[0022]

[Example 15] Product name Ramen noodles Strong powder ... 800 g, Salt ... 3.5 g,
Powder Kansui ・ ・ ・ ・ 1.6g, Konjac sol ・ ・ ・ 400g, with a food processor for 8 minutes,
The mixture obtained by stirring, kneading and mixing was finished into ramen noodles by a known method.

[0023]

Example 16 Product name Meat sauce Firstly, tomato puree (300 g) and konjac sol (300 g) are stirred and mixed with a food processor for 3 minutes. Secondly, the mixture obtained in the first step, ground pork, 600 g, chopped onion, 240 g, carrot, chopped.
120g, mushroom slices ... 120
g, celery powder ... 2 g, pepper ...
..2 g, bay leaf powder ... 0.6 g, salt ... 16 g, butter ... 32 g, red wine ... 160 g, while stirring at around 90.degree.
The meat sauce was obtained by heating for 60 minutes.

[0024]

[Example 17] Product name White sauce Salad oil ... 100 g, Bird soup ...
..800g, soft flour ... 100g, salt ...
・ ・ 10g, pepper ・ ・ ・ 1g, Konjac sol ・ ・ ・ 300g with mixer for 5 minutes ・
The mixture was mixed and heated at about 80 ° C. for 15 minutes while stirring to obtain a white sauce.

[0025]

[Embodiment 18] Product name Hayashi rice First, bird glass soup: 600 g, water ...
・ ・ ・ 85g, Konjac sol ・ ・ ・ 300g,
Stir, mix, and mix with a mixer for 5 minutes. Second, beef ... 300g, onion slices ...
.... 300 g, burnt soft flour ... 75
g, tomato puree ... 85 g, red wine ...
..15 g, Koshiyou ... 0.5 g, bay leaf powder ... 0.5 g, butter ... 15 g,
Then, the mixture obtained in the first step was heated at about 80 ° C. for 80 minutes to obtain hayashi rice.

[0026]

Example 19 Product name Beef stew Firstly, bird glass soup 1050 g, water
・ ・ ・ 450g, Konjac sol ・ ・ ・ 600
Stir, mix and mix g with a mixer for 5 minutes. Second, beef: 750g, charred powder: 150g, carrot: 300g, potato: 600g, tomato puree:
130g, butter ... 60g, fresh cream ...
..50 g, red wine ... 160 g, salt ...
・ ・ 16g, pepper ・ ・ ・ 3g, celery powder ・
・ ・ ・ ・ 1.5g 、 Laurier powder ・ ・ ・ 1g 、
And, the mixture obtained in the first, at about 75 ℃, for 120 minutes,
Heated to obtain beef stew.

[0027]

[Example 20] Product name Fish meat sausage Fish meat (using red mackerel) ... 1.2 kg, egg white of egg ... 400 g, potato starch ... 230
30g of salt, 30g of soy sauce, 80g of soy sauce, and 1kg of konjak sol were stirred and mixed with a food processor, and the resulting mixture was casing. After heating in hot water at ℃ to 90 ℃ for 25 minutes, it was cooled with cold water to obtain fish sausage.

[0028]

[Example 21] Product name White fish mousse White fish (using cod) fish meat 1.2 kg, salt 30 g, potato starch 80 g, egg white ... ... 210g, Konjac sol ...
.. Stirring and mixing 1 kg with a food processor for 10 minutes, put the resulting mixture in a wooden crate, and
After steaming for about 1 minute at around 100 ° C and cooling it with cold water,
I got a white fish mousse.

[0029]

[Embodiment 22] Product name Bread Strong powder ... 2.5 kg, white sucrose ... 160
g, salt ... 50 g, salt-free butter melted by heating ... 250 g, chicken egg ... 400 g, milk ... 1.2 kg, solid yeast ... 40
Stir, mix, and mix g and konjak sol ... 850 g with a food processor for 8 minutes. The mixture obtained above was kneaded to make a bread dough, and then konjak-containing bread was obtained according to a known bread manufacturing process. A wide variety of bread can be produced by changing the food material and mold other than konjac sol.

[0030]

[Example 23] Product name Corn rice cracker Corn starch ... 300 g, soy sauce ... 4
8g, water ... 1.5l, Konjac sol ...
.. 300 g of the mixture was stirred and kneaded with a mixer for 8 minutes, put into a mold, semi-dried, and then baked in an oven at 200.degree. C. for 20 minutes to obtain a corn rice cracker.

[0031]

[Example 24] Product name Cookie Thin flour ... 1380 g, unsalted butter ... 8
40g, powder sugar ... 320g, egg yolk ... 188g, salt ... 12g, Konjac sol ... 460g, stirred and mixed for 5 minutes with a food processor. -Die cutting the resulting mixture and baking in an oven at about 160 ° C for 20 minutes,
I got a cookie.

[0032]

[Example 25] Product name Custard pudding First, chicken egg ... 583 g, milk ...
1kg, white sugar ... 150g, vanilla essence ...
・ ・ ・ 21 g, brandy ・ ・ ・ 21 g, Konjac sol ・ ・ ・ 815 g, are stirred and mixed for 5 minutes with a food processor, and the mixture is stirred at around 60 ° C. for 10 minutes. Heat for minutes. Secondly,
25 g of caramel, which became mucous by heating, was placed in a container for 20 people, the mixture obtained in 1 was put on the caramel, and steamed in an oven containing water for 30 minutes, Got custard pudding.

[0033]

Example 26 Product name Ginseng soufflasse As a first step, ginseng ・ ・ ・ 1.6 kg, Konjac sol ・ ・ ・ 1.2 kg, with a food processor,
Stir, mix, and mix for 5 minutes. Second, the egg yolk
・ ・ ・ 348g, Granulated sugar ・ ・ ・ 100g,
Are mixed, and while stirring at 50 ° C., the mixture is stirred, mixed, and foamed. Thirdly, the egg white of chicken egg ... 73
5 g, granulated sugar ... 350 g, are mixed, stirred, mixed, and foamed. Fourth, fresh cream: 2 kg, granulated sugar: 350
g, and stir, mix and bubble. Fifth, in the mixture of the first, second, third, fourth,
Lemon juice ... 150g, Cointreau ...
-150 g was mixed, stirred, mixed, and then the mixture obtained in the fifth step was put in a souffle container and frozen to obtain a souffle glass.

[0034]

[Example 27] Product name Pork hamburger / beef hamburger / chicken hamburger First, ground pork: 1 kg, chopped onion: 300 g, dried konjak powder ...
・ Mix 100g so that each shape does not become fine. Secondly, soy sauce: 160 g, potato starch: 80 g, pepper: 15 g,
Stir, mix and mix. Thirdly, the above-mentioned first mixture and the second mixture were mixed so as not to make each fine, and the mixture was shaped into a hamburger mold to obtain a pork hamburger. The beef hamburger or chicken hamburger was obtained by replacing the ground pork of the above food material with ground beef or ground chicken.

[0035]

[Example 28] Product name Pork sausage / chicken sausage Firstly, ground pork ... 1.5 kg, pork back fat ... 150 g, salt 23 g, pepper ...
5g, sage ... 0.5g, nutmeg ...
0.5 g, dried konjak powder ... 160 g,
Mix so that each shape does not become fine. Second, grated onion ...... 15g, grated garlic
······················································································································································· </ i> Chicken sausage was obtained by replacing minced pork of the above food material with minced chicken.

[0036]

[Example 29] Product name: Gyoza skin, Shumai skin Powerful flour 1 kg, soft flour 1 kg, konjac sol 1 kg, agitated and kneaded with a food processor for 5 minutes The dough obtained by kneading the mixture obtained in the above manner until it becomes sticky is finished into the skin of a cypress according to the method of the prior art. From the same dough, I finished it thinner than the skin of Gyoza and got the skin of Shumai.

[0037]

[Example 30] Product name Pork Shumai, Chicken Shumai Pork Gyoza, Chicken Gyoza First of all, ground pork meat 1.35 kg, chopped onion 330 g, dried konjak powder
・ ・ ・ ・ 150g are mixed so that each shape does not become fine. Secondly, soy sauce ... 85g, sesame oil ... 23g, salt ... 8g, mustard ... 3.8g, pepper ... 2.3g,
Stir and mix 4.3 g of grated garlic ..
I do. Thirdly, the above-mentioned first mixture and the second mixture are mixed together so that each does not become too fine, and the mixture is used as a pork Shumai ingredient. Pork Shumai was obtained from the finished ingredient according to the method known in the art, using the Shumai skin produced as a trial in Example 29. Chicken ground meat was obtained by replacing the ground pork of the above food material with the ground meat of chicken. 1kg of minced pork meat, 750g chopped onion, 750g chopped cabbage, 1.5kg , Chopped chive ... 2
50g, white sugar ... 8g, salt ... 8g,
Instead of dry konjak flour ... 200g, the food material in the second step is soy sauce ... 230g, sesame oil ...
・ ・ ・ ・ 130g, Japanese sake ・ ・ ・ 80g, Grated ginger ・ ・ ・ 30g
Using the skin of the gyoza produced as a prototype in Example 29, a pork gyoza was obtained according to the method known in the art. In addition, minced pork meat of pork yoyoza was replaced with minced chicken meat to obtain chicken kyoza.

[0038]

[Example 31] Product name Konjac Absorbed Rice, Konjac Absorbed Bamboo Bamboo Rice Water ... 5.76 kg, Dry Konjac Powder ...
-Mix 75 g with stirring. A mixture of the above
Rice: 3.2 kg (3.5 kg ~
(4.3 kg) and put in a gas type rice cooker, cover and heat. While heating, open the lid 2-3 times and stir the rice. Heating was continued until standard rice was obtained, and konjak-absorbed rice was obtained. The water of the above-mentioned konjak-absorption rice cooked for 6.2
Instead of kg, boiled bamboo shoots ... 1 kg, salt ... 23 g, soy sauce ... 60 g, sake ...
... 250g was added, and the konjak-absorbed bamboo shoot rice was obtained by the same process as the konjak-absorbed rice. If you change bamboo shoots to other ingredients, you can make various cooked konjak absorption rice in the same process. This Example 31 is
It seems to be useful as a staple food for diabetes prevention.

[0039]

[Example 32] Product name: Rice cake rice cracker First, rice cake rice cake is immersed in water for 2 to 3 hours. The dipped roasted rice is dried by a dryer or naturally dried.
Secondly, the dried glutinous rice is pulverized, and the pulverized glutinous rice powder is 1.05 kg, dried konjac flour ...
... 180g is stirred and mixed. Thirdly, soy sauce ・ ・ ・ 150g, water ・ ・ ・ 2k in a mixture of the above mentioned glutinous rice flour and dried konjak flour.
Stir and knead g, and make the kneaded product into a rice cracker mold,
Water was removed by a drier to obtain a rice cake cracker. In the above-mentioned third step, even if the moisture is not completely removed in the drying in the dryer and the moisture is left to some extent, and then the rice cracker is baked by an open fire, the rice cake cracker can be obtained. You may season the surface of the rice cracker with soy sauce before baking it over an open fire.

[0040]

EFFECTS OF THE INVENTION The processed foods mixed with konjac produced in the above examples have the following advantages as compared with the conventional processed foods containing konjak. First, coagulants such as calcium hydroxide, sodium carbonate, potassium carbonate, calcium oxide, calcium sulfate, phosphates, basic amino acids, etc. are generally used as coagulants. Since no coagulant is added to the food, the texture is smooth and bitterness is eliminated. Secondly, as a substitute for the coagulant, there are konjak-mixed processed foods in which agar and other coagulation substances are mixed, but the product of the present invention is a sol of konjak, or,
Since konjak flour is directly stirred, mixed, kneaded, impregnated, dissolved, heated, cooled, frozen, pressed, etc. with other processed food materials, a sense of unity with other food materials was obtained. Thirdly, due to the effect of shortening the process, the processed food containing glucomannan can be produced in a shorter time and at a lower cost than the conventional method.

The konjak mixed processed food is low in calories compared to foods of the same material and weight because glucomannan, which is the main component of konjak, is contained in the food, and in the human body, Since glucomannan has a function of wrapping sugar, it contains a large amount of sugar, Western confectionery, Japanese sweets, ice cream, jam, marmalade, souffle, etc., the product of the present invention containing konjak is particularly valuable. Yes, it is especially useful for people who do not want to eat foods containing a large amount of sugar. Also, as a substitute for terrine, anx liver, etc., which has high calories and is expensive, the low-calorie pseudo food according to the present invention is a useful product for people in need thereof, and is almost the same as a food without konjac. The product of the present invention, which has developed a processed food containing konjak having no texture, seems to be particularly useful for society in the future.

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Kazumi Yoshida 7-13-13 Maeda, Teine-ku, Sapporo-shi, Hokkaido Gourmet Yahoo Foods Industry Co., Ltd. (72) Masao Uchida 2-chome Fujimi, Urayasu, Chiba Prefecture 11-11 Fifth Takahashi Heights 501

Claims (2)

[Claims] 1. A konjak sol without adding an alkaline coagulant or other coagulating substance to a sol-ized substance consisting of konjak flour or purified glucomannan and water, and eliminating the subsequent heat treatment or freezing treatment. A process for producing a processed food containing glucomannan, which is the main component of konjak, obtained by stirring, mixing, kneading, impregnating, dissolving, heating, cooling, freezing, pressing, etc. the chemical substance and other processed food materials. 2. A konjak flour containing purified glucomannan sol-ized substance according to claim 1 in which the water content is from 0 to 5 times by weight, or purified The method for producing a processed food according to claim 1, wherein glucomannan is used.