JPS57105155A - Preparation of seasoned konjak - Google Patents

Preparation of seasoned konjak

Info

Publication number
JPS57105155A
JPS57105155A JP55047559A JP4755980A JPS57105155A JP S57105155 A JPS57105155 A JP S57105155A JP 55047559 A JP55047559 A JP 55047559A JP 4755980 A JP4755980 A JP 4755980A JP S57105155 A JPS57105155 A JP S57105155A
Authority
JP
Japan
Prior art keywords
mixture
konjak
powder
hot water
added
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP55047559A
Other languages
Japanese (ja)
Inventor
Hiroshi Kato
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HOOMUSHIYA KK
Original Assignee
HOOMUSHIYA KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HOOMUSHIYA KK filed Critical HOOMUSHIYA KK
Priority to JP55047559A priority Critical patent/JPS57105155A/en
Publication of JPS57105155A publication Critical patent/JPS57105155A/en
Pending legal-status Critical Current

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)

Abstract

PURPOSE: To prepare seasoned and colored KONJAK (paste made from the starch of the devil's-tongue), by mixing refined KONJAK powder with hot water containing seasoning liquid, coagulating the mixture to a semi-coagulated material, and forming and freezing the product.
CONSTITUTION: Refined KONJAK powder is added to a mixture of hot water and a seasoning liquid controlled at 55W60°C, and stirred slowly for 5W10min, and then vigorously for 20W30min. A coagulant is added to the mixture and the stirring is continued further until the mixture becomes semi-gelatinous state, when it is formed and frozen at ≤-20°C to complete the coagulation. The seasoning and coloring material is, e.g. soy sauce, grated yam, MISO (fermented bean paste), green tea, grated carrot, curry powder pickled UME (Japanese plum), etc.
COPYRIGHT: (C)1982,JPO&Japio
JP55047559A 1980-04-11 1980-04-11 Preparation of seasoned konjak Pending JPS57105155A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55047559A JPS57105155A (en) 1980-04-11 1980-04-11 Preparation of seasoned konjak

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55047559A JPS57105155A (en) 1980-04-11 1980-04-11 Preparation of seasoned konjak

Publications (1)

Publication Number Publication Date
JPS57105155A true JPS57105155A (en) 1982-06-30

Family

ID=12778545

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55047559A Pending JPS57105155A (en) 1980-04-11 1980-04-11 Preparation of seasoned konjak

Country Status (1)

Country Link
JP (1) JPS57105155A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62215362A (en) * 1986-03-17 1987-09-22 Shimizu Kagaku Kk Frozen paste of starch of devil's tongue
KR100441425B1 (en) * 2001-12-20 2004-07-23 박연례 A manufacturing method of green-tea jelly using a green-tea powder and A green-tea jelly by it's manufacturing method
JP2008137128A (en) * 2006-12-04 2008-06-19 Nicchu Co Ltd Shot blasting apparatus

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62215362A (en) * 1986-03-17 1987-09-22 Shimizu Kagaku Kk Frozen paste of starch of devil's tongue
KR100441425B1 (en) * 2001-12-20 2004-07-23 박연례 A manufacturing method of green-tea jelly using a green-tea powder and A green-tea jelly by it's manufacturing method
JP2008137128A (en) * 2006-12-04 2008-06-19 Nicchu Co Ltd Shot blasting apparatus

Similar Documents

Publication Publication Date Title
JPS5655426A (en) Production of polyester
JPS57105155A (en) Preparation of seasoned konjak
JPS5758873A (en) Preparation of fish-paste product
JPS5536207A (en) Preparation of dust-preventing material for athletic ground
JPS5521742A (en) Production of new food
JPS57141261A (en) Preparation of soybean vermicelli containing konjak jelly (devil's-tongue jelly)
JPS5585378A (en) Preparation of bean curd containing "konjak"
JPS5642559A (en) Preparation of polychrome paste made from starch of konjak (devil's-tongue)
JPS553727A (en) Pilled solid food containing mainly "ume", japanese apricot and its production
JPS55111764A (en) Production of yeast-containing noodle
JPS5664762A (en) Preparation of "konjak" paste
JPS57170156A (en) Production of potato noodle
JPS5739739A (en) Green tea containing calcium
JPS575654A (en) Preparation of seasoned "tokoroten"
JPS57189665A (en) Preparation of pasty food of krill
JPS57206355A (en) Preparation of food using milk as main raw material
JPS5734014A (en) Production of cordierite composition powder
JPS57206351A (en) Yellow pigment preparation for coloring of chinese noodle
JPS55159766A (en) Preparation of "tofu"
JPS572655A (en) Production of seasoning mainly consisting of vinegar and soysauce
JPS5768769A (en) Furikake food containing powder of dried small fish and miso
JPS55124467A (en) Preparation of baked light cake made from wheat gluten
JPS56106573A (en) Preparation of paste made from starch of devil's tongue
JPS5661979A (en) Preparation of food from regenerated meat of crab leg
JPS55150849A (en) Composition for cake combination