JPS5828244A - Weakly acidic konjak (devil's tongue jelly) - Google Patents

Abstract

PURPOSE:To provide a weakly acidic KONJAK (devil's-tongue jelly) having a good taste, by dipping a coagulated KONJAK (devil's-tongue jelly) in a solution of an acid. CONSTITUTION:A KONJAK (devil's-tongue jelly) finely cut into the form of noodles is dipped in an aqueous solution, e.g. brewed vinegar diluted 1:20 times, of a weak acid, e.g. acetic, citric or lactic acid, for about 12hr. As for a product, the finely cut KONJAK may be packaged with the weak acid solution and shipped.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to weakly acidic konjac, which is made by acidifying konjac, which is originally an alkaline food. It is generally considered an alkaline food, and is thought to decompose or rot when placed in acid.
Even in Japan, they were always immersed in an alkaline solution and sold preserved.

Therefore, the lime that did not fully react during solidification is preserved, and if you eat a large amount of it raw or repeatedly feed it, calcium hydroxide will remain in your mouth, giving you a rough feeling and causing oral irritation. , there is a high risk of causing indigestion.

The present invention breaks the conventional stereotype of konjac, which has recently been reconsidered as a low-calorie health food, sashimi konjac, konnyaku, etc., and is often eaten raw. Examples of the present invention will be described below.

As the weak acid solution, dilute solutions of acetic acid, citric acid, malic acid, cono-phosphoric acid, lactic acid, etc. can be considered, but each has its own characteristics and can be selected according to preference.

For example, citric acid has an extremely sour taste, but lactic acid has almost no sour taste. As a general example, total acidity -10,16
Dilution 11, which is made by diluting brewed vinegar with volatile acid 1O111, non-volatile acid 0.14, and pH 2.28 to 20 times [15000ml] Konjac shredded into noodles (180g at 12 o'clock f141!
0 Normally immersed in K or <tfpatl, 2 plus or minus 0, s
Manufactured and stored at 1m degree, this immersion lowers the pH to 3.5.
It can be switched from 4.541 degrees.

The penetration time is naturally different depending on whether it is a regular square konnyaku or a shredded shirataki, but it will stabilize at #I for about 12 to 24 hours rMJ, and the residual lime will disappear. Due to the stability of the acid, it also has a weak taste, which makes it significantly different from alkaline versions when eaten raw. However, the storage stability is different from that when immersed in alkaline i1 and weak 11
w1. There is almost no difference between immersion in JIIc and #acid is better, so as long as immersion in Ill solution is continued, storage stability is extremely good.

As for the product, if the coagulated and finely chopped pork is packed in a sealed container 6 filled with a weak acid solution, it will be thoroughly soaked and acidified by the time each customer makes a purchase. , the lime is extracted into the liquid as calcium, and the steeping liquid itself can be enjoyed as a uniquely nourishing liquid.

Since the present invention is configured as described above, it is possible to obtain raw garlic that is hygienic by removing residual lime and has a mild seasoning, and can also be used as a health food by removing the residual lime without making it difficult to eat. It has its own characteristics.

Patent applicant: Kyowa Foods Industry Co., Ltd. Procedural amendment (voluntary) August 27, 1981 Commissioner of the Japan Patent Office Shima 1) Haruki Tonoshowa Patent application filed on August 12, 1956 2 Name of the invention Weakly acidic konnyaku gourd supplement Relationship with the case of a person who violates the law Patent applicant address Saitama Prefectural Kyokai Police i! Iku Tsumeo (Name) Representative Director Kakizawa-Futaku Amendment Contents of the Amendment The following parts of the specification of the present application will be amended.

(1) In the "Detailed Description of the Invention" section of the specification.

■1jjl In the second line, ``as an inherently alkaline food'' should be corrected to ``it cannot be preserved unless it is essentially alkaline.''

■Line 13 of the same line, ``I was so excited...''

Acid…” I corrected myself.

■Page 2, line 3, correct "low calorie health food," to "low calorie health food,". .

■2jj 3rd and 4th lines “Sashimi Kon K Yaku □etc.”
is corrected to "sashimi konk yakuya konniya <cod etc."

■In line 14, "-There is no sour taste." is changed to "...There is no sour taste, and it can be made by mixing camphor acids.

” he corrected.

■3 Negative line 14: Correct “-・konnyaku wo” to “・・konnyaku ni”.

■In the same line 15, ``...in a sealed container that shines...'' is changed to ``...
Fill it up and keep it in a sealed container..." I am corrected.

Claims (1)

[Claims] Weakly acidic konjac is made by soaking in a weak acid solution for a certain period of time to stabilize the acid that has penetrated into the konnyaku.