JPS58121769A - Continuous preparation of konjak - Google Patents

Abstract

PURPOSE:To prepare tough and firm, high-quality KONJAK (paste made from the starch of devil's tongue), continuously, by introducing water and the KONJAK starch powder continuously into a stirring chamber at a definite ratio, mixing with lime water, leaving at rest in a container, and coagulating by heating. CONSTITUTION:Water or hot water 1 and the KONJAK starch powder 2 are introduced continuously into the stirring chamber 4 at definite rates, agitated with a high-speed rotating blades 5, and mixed with a proper amount of lime water 6 poured into the stirring chamber. The obtained KONJAK stock liquid is introduced into a container 11 through a gear pump 9, and left at rest to proceed the gelation. After or before the completion of gelation, the liquid is heated and coagulated to obtain the objective KONJAK. The breakage of the KONJAK paste and mannan fiber in the stock liquid during the preparation process can be prevented by the process, and a tough and firm KONJAK can be obtained.

Description

[Detailed description of the invention] This invention produces 6 pieces of high-quality konnyaku with a firm and sticky texture.
Concerning methods of manufacturing in a consistent manner.

Traditionally, there have been two main methods for producing konnyaku.

The first method is to add a certain amount of water or hot water and 1/20 to 90 seconds of konjac powder into a preparation tank, stir and mix (then leave it to stand for a certain period of time to create a konjac stock solution, The wire is separated into a mixer with slowly rotating rotor blades, and the appropriate amount of lime water is poured in to raise the wire depending on the wire diameter.The wire is then filled into a container and heated after a certain amount of time.

This is a method of coagulation.

In this method, the process of injecting lime water and raising the wire is carried out in a mixer with a slowly rotating rotation S, so there is less chance of cutting off the konjac glue and mannan fibers in the konjac stock solution, and high quality konjac is produced. Although it was possible to produce konjac, the amount of liquid that could be put into the mixer was limited, making it unsuitable for producing large amounts of konjac, and the mixer had to be thoroughly cleaned after each batch, which was troublesome. iJ had the problem of requiring a lot of effort and time.

Second method Sea 1 The line raising process in the first method above is carried out using a continuous automatic line machine to improve productivity. A high-speed rotary blade (rotating speed 10 times or more than the rotary blade of the mixer) is installed in the stirring chamber so that it can be mixed well with the lime water injected from the middle by simply passing through the long stirring chamber. However, the konjac paste that has passed through the stirring chamber and has been combined is forcibly discharged outside the machine by a gear pump, so this high-speed rotary blade or gear pump can cut off the konjac paste and mannan fibers. It was not possible to produce high-quality konnyaku with firmness and stickiness.

This invention solves the problems of the above-mentioned Niga method, by continuously introducing water or hot water and konnyaku powder into a stirring chamber while adjusting the flow rate, and injecting lime water during or before stirring and mixing. Teyotomo is packed in a container for more than 15 minutes, left to stand to allow gelation to proceed, and heated and coagulated before or after the gelation is completed, producing konjac without breaking the konjac paste and mannan fibers. The purpose is to provide a new method that allows continuous production of

Next, the present invention will be described based on an embodiment shown in the accompanying drawings.

Water or hot water and konjac powder (colored seaweed powder, etc. may contain powder) are continuously introduced into the stirring chamber 4 via the hopper 3 while adjusting the flow rates with the distributors 1 and 2, respectively. . As shown in the figure, this stirring chamber 4 can be satisfied by applying a known continuous automatic wire machine as is. Konjac powder is
While flowing through the stirring chamber 4 together with water or hot water, the mixture is forcibly stirred and mixed by the high-speed rotary blades 5.

A gear pump 7 is installed in the lime water mixing tank 6 in the middle of the stirring chamber 4.
A hose 8 is connected through the konnyaku undiluted solution, and an appropriate amount (5 to 10%) of lime water is injected into the konnyaku stock solution. This lime water injection may be performed at the beginning of mixing water and konjac powder, that is, in the hopper 3.

The konnyaku stock solution well mixed with lime water at the latter stage of the stirring chamber 4 is discharged from the port 10 via the gear pump 9.
It is packed into a certain container 11. In this case, automatic packaging @(
(not shown) may be directly packed into a packaging bag (raw packing).

It is desirable for the time from stirring and mixing the water or hot water, konjac powder and lime water to the time the mixture is packed into the container 11 to not exceed 15 minutes for the filling operation.

This is because konjac flour begins to swell and melt (gel) when stirred and mixed with water, but this gelation progresses in about 15 minutes, although it may vary depending on the water temperature, quantity and quality of konjac flour, etc. This is because it rises rapidly.

The konnyaku stock solution packed in the container 11 is allowed to stand still, so that gelation progresses. As described above, lime water has been injected into this konjac stock solution in advance, so it cannot be denied that the time for gelation to complete is delayed compared to a konjac stock solution without lime water.

In the case of konnyaku stock solution without lime water injected, gelation is completed in about 60 to 180 minutes, whereas in the case of konjac stock solution injected with lime water, it takes about 100 to 240 minutes.

The konnyaku paste that has completed gluing is heated at 80 to 90° C. for about 20 to 30 minutes while being packed in the container 11 to solidify and become konnyaku.

In this case, ungelled mannan particles remain as lumps in the resulting konnyaku dough by heating and coagulating before gelation is complete, but these may be intentionally left behind.

As described above, this invention involves continuously introducing water or hot water and konjac powder into a stirring chamber while adjusting their respective flow rates, stirring and mixing them, and injecting and mixing lime water in the middle of or before this stirring chamber. It is characterized in that it is packed in a certain container, left to stand, and heated to solidify, either after waiting for the gelation to proceed within the container to complete, or without waiting. Therefore, water or hot water and konjac powder are mixed in a fixed amount while being continuously stirred, and at the same time, lime water is mixed in and packed into a container, so that all of the konjac powder in the konjac stock solution is gelled. There is no time lag in the time required from the start until it is filled into containers, and even if it is, the time is short and the konjac paste or mannan fibers are not cut off by high-speed rotary blades, gear pumps, etc. .

As described above, the present invention has the excellent effect of being able to continuously produce konjac of good quality with firmness and stickiness in which the konjac glue and mannan fibers, which are the lifeblood of konjac, are not cut off. be.

[Brief explanation of drawings]

The figure is a schematic explanatory diagram showing an example of equipment for carrying out the method of the present invention. 1... Water or hot water distributor, 2... Konjac powder distributor, 3... Hopper, 4... Stirring chamber. 5... High-speed rotary blade, 6... Lime water mixing tank. 7.9...Gear pump, 8.10...Hose. 11... Container

Claims (1)

[Claims] Water or hot water and konjac powder are continuously introduced into a stirring chamber while adjusting the flow 1 and mixed. Lime water is injected and mixed during or before the stirring chamber, and is placed in a certain container. A method for continuous production of konjac, characterized by filling the container, leaving it to stand, waiting for the completion of gelation in the container, or heating and coagulating without waiting for U.