JPS5828244A - Weakly acidic konjak (devil's tongue jelly) - Google Patents
Weakly acidic konjak (devil's tongue jelly)Info
- Publication number
- JPS5828244A JPS5828244A JP56125285A JP12528581A JPS5828244A JP S5828244 A JPS5828244 A JP S5828244A JP 56125285 A JP56125285 A JP 56125285A JP 12528581 A JP12528581 A JP 12528581A JP S5828244 A JPS5828244 A JP S5828244A
- Authority
- JP
- Japan
- Prior art keywords
- konjak
- devil
- acid
- weakly acidic
- tongue jelly
- 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
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 21
- 235000010485 konjac Nutrition 0.000 title claims abstract description 11
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 10
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 5
- 235000002239 Dracunculus vulgaris Nutrition 0.000 title abstract 4
- 235000000039 Opuntia compressa Nutrition 0.000 title abstract 4
- 244000106264 Opuntia compressa Species 0.000 title abstract 4
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 title abstract 4
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 title abstract 4
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 title abstract 4
- 235000015110 jellies Nutrition 0.000 title abstract 4
- 239000008274 jelly Substances 0.000 title abstract 4
- 239000002253 acid Substances 0.000 claims abstract description 13
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 11
- 239000000252 konjac Substances 0.000 claims description 6
- 241001312219 Amorphophallus konjac Species 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Substances OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 6
- 239000000243 solution Substances 0.000 abstract description 6
- 239000004310 lactic acid Substances 0.000 abstract description 3
- 235000014655 lactic acid Nutrition 0.000 abstract description 3
- 235000012149 noodles Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 239000000052 vinegar Substances 0.000 abstract description 2
- 235000021419 vinegar Nutrition 0.000 abstract description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 5
- 235000011941 Tilia x europaea Nutrition 0.000 description 5
- 239000004571 lime Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- 235000019614 sour taste Nutrition 0.000 description 4
- 238000007654 immersion Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical class C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Substances OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は本来アルカリ性食品であるこんにやくを酸性化
した弱酸性こんにやくに関するものである0
従来、こんKやくに製造時に#固剤として石灰を用いる
ため、本来的にアルカリ性食品として考えられ、酸に入
れると分解したり腐敗したりすると考えられ、店lll
においてもアルカリ性の液中に常に浸漬し【保存販売さ
れてきた。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.
そのため、凝固時に反応し切れなかった石灰がそのまま
温存され、生のままで多量に食したシ反複して摂堰した
りすると水酸化カルシウムが口に残り、ごそごそした感
じを与えたり、口内あれや、消化不良を起こす危険性が
大きい。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.
本発明は最近、低カロリー健康食品や、−刺身こんにや
、く等として見直され、生のまま食する機会の多くなっ
たこんにゃくを従来の固定観念を破って酸性化するとと
Kより、残留石灰を処理し、同時に味覚的[4秀れたこ
んKやくとして提供することを目的としたものである0
以下本発明の実施例につい【説明する。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.
弱酸液としては酢酸、クエン酸、リンゴ酸、コノ・り酸
、乳酸等の稀釈液が考えられるが、それぞれ特色があり
、好みに応じて選択することができる。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.
例えばクエン酸は極めて酸味が強いが、乳酸はほとんど
酸味がない。一般的なものとして、総酸度−10,16
揮発酸1O111、不揮発酸0.14、PH2,28の
醸造酢を20倍に稀釈した稀釈11[15000中に麺
状に細切りしたこんにや(180gを12時f141!
度浸漬する0
通常こんKや<tfpatl、2プラスマイナス0、s
1m度で製造保存されるが、この浸漬によりPH3,5
から4.541度に切変えられる。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.
浸透時間は通常の角形こんにやくとしらたきのように細
切りにした場合とでは当然異なるが、大体12時間から
24時rMJ程鼠で#Iに安定し、残留石灰は消失する
。酸の安定によって、うすい食味も加わり生のまま食し
た場合アルカリ性のものと格段の相違を生じる。しがも
、保存性はアルカリ性i1に浸漬している場合と弱11
w1.JIIc浸漬している場合とでほとんど差はなく
、寧ろ#酸の方が優れているので、Ill液への浸漬を
継続する限り、保存性は極めて良い。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.
製品としては凝ll後細切シ処坤したとんにやくを弱酸
液を充たした密封容6にパック封入すれば、1ll1客
購入峙までに充分浸漬され、こんにやくに酸性化される
一方、石灰は液中にカルシウムとして抽出され、浸漬液
自体も独特の滋養at昧液として楽しむことができる。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.
本発明は以上のように構成したので、残留石灰を除いて
衛生的でしかも、うすい調味を加えた生むんにやくを得
ることができ、健康食品としても従来の食べ難くさな除
去できる等の特色がある。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.
特許出願人 協和食品工業株式会社
手続補正書(自発)
昭和56年8月27日
特許庁長官 島 1)春 樹 殿
唱和56年8月12日提出の特許願
2発明の名称
弱酸性こんにゃく
瓢補止をする者
事件との関係 特許出願人
住 所 埼玉県侠警i!i齢i漬i7□0ノ膚 イク
ツメ オ
(名 称) 代表取締役柿澤−夫
飄補正の対象
区補正の内容
本願願書明細書中の以下の部分につき補正する。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)明細書中「発明の詳細な説明」の項中。(1) In the "Detailed Description of the Invention" section of the specification.
■1jjl 2行目の「本来的にアルカリ性食品として
」の部分を「本質的にアルカリ性でなければ保存できな
いと」と訂正する。■1jjl In the second line, ``as an inherently alkaline food'' should be corrected to ``it cannot be preserved unless it is essentially alkaline.''
■同13行目の「られ、酸に・・・」ヲ「うれていた。■Line 13 of the same line, ``I was so excited...''
酸に・・・」と訂正する。Acid…” I corrected myself.
■2頁3行目「低カロリー健康食品や、」を「低カロリ
ー健康食品として、」と訂正する。 。■Page 2, line 3, correct "low calorie health food," to "low calorie health food,". .
■2jj3行目乃至4行目の「刺身こんKやく □等」
を「刺身こんKやくやこんにや〈鱈等」と訂正する。■2jj 3rd and 4th lines “Sashimi Kon K Yaku □etc.”
is corrected to "sashimi konk yakuya konniya <cod etc."
■同14行目の「−働酸味がない。」を「・・酸味が感
じられない、又楠々の酸類を混合して作る事が出来る。■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.
」と訂正する。” he corrected.
■3負14行目「−・こんにゃくを」を「・・こんにゃ
くに」と訂正する。■3 Negative line 14: Correct “-・konnyaku wo” to “・・konnyaku ni”.
■同15行目「・・光たした密封容器に・・」を「・・
充たし、密封容器にて・・」と訂正する。■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)
した酸を安定させた弱酸性こんにゃく。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56125285A JPS5828244A (en) | 1981-08-12 | 1981-08-12 | Weakly acidic konjak (devil's tongue jelly) |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56125285A JPS5828244A (en) | 1981-08-12 | 1981-08-12 | Weakly acidic konjak (devil's tongue jelly) |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS5828244A true JPS5828244A (en) | 1983-02-19 |
Family
ID=14906288
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP56125285A Pending JPS5828244A (en) | 1981-08-12 | 1981-08-12 | Weakly acidic konjak (devil's tongue jelly) |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5828244A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6439961A (en) * | 1987-08-05 | 1989-02-10 | Motoo Kira | Preparation of odorless konjak |
-
1981
- 1981-08-12 JP JP56125285A patent/JPS5828244A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6439961A (en) * | 1987-08-05 | 1989-02-10 | Motoo Kira | Preparation of odorless konjak |
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