JPS5910175B2 - Konjac manufacturing equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improvement in a konnyaku manufacturing apparatus.

Traditionally, to produce konnyaku, you make dried dried konjac flour called arako from raw konnyaku balls, mill it to refine it into refined flour, and add 30 to 40 times more water (the same weight ratio) to this. The mixture is then kneaded for 20 minutes to 2 hours, and a coagulant such as calcium hydroxide is mixed therein to perform so-called clarification to obtain a paste-like kneaded product.

Next, when manufacturing a plate of konjac, the mixed material is placed in a mold and molded, the molded product is heated in hot water, then pulled out of the hot water, and cut into a desired shape to produce a product, or, The kneaded material is put into a bag, put into hot water as it is, heated, and then taken out of the hot water to make a product.

In addition, when producing string konnyaku called shirataki, the mixed material is formed into a continuous thread through a small hole in a plate using a pump, heated in hot water, and then pulled out of the hot water. It is made into a product.

Note that a kneaded product obtained by grinding and crushing raw konnyaku balls and adding a coagulant to this may be used in place of the above-mentioned mixture of refined flour.

However, the conventional konjac produced as described above has a smooth surface that makes it difficult for seasoning to penetrate, so there are limitations to how it can be cooked, and it also has a bad texture.

Furthermore, conventional konnyaku plates are cut into desired shapes and then cooked at home, which is a time-consuming process.

The present invention solves the above-mentioned problems, allows seasoning to penetrate easily in a short time, and in addition to conventional seasoning methods, it can be eaten raw like sashimi, or grilled with seasoning like teppanyaki or yakiniku. It can be served as a meal depending on the cooking method, and the cooking methods can be expanded compared to conventional methods, and it has a good texture.
The purpose of the present invention is to provide a manufacturing device for obtaining a new koniyaki that can be shaped into a ready-to-cook form without cutting.

In order to achieve this objective, the konjac manufacturing apparatus of the present invention stores a paste-like kneaded product obtained by adding a coagulant to the konjac raw material obtained from konnyaku balls in a cylinder, and extrudes it with a piston to form it. A raw material supply passage for supplying the paste-like kneaded material into the cylinder is provided on the base end side of the cylinder, and a plurality of forming extrusion passages are arranged at the distal end of the cylinder via communication passages, These formed extrusion passages have a required length to provide resistance to the contact surface of the paste-like kneaded material that is pressed by the piston and to roughen the surface,
Moreover, the side surface shape is rectangular, and it is characterized by being configured so that a single thin plate-like piece of konnyaku can be formed by one extrusion of the piston.

The konjac manufacturing apparatus of the present invention accommodates the mixed substance in a cylinder, applies pressure to it with a piston, and extrudes it through a predetermined length of extrusion passage while providing passage resistance. In this method, unlike the smooth surface of not only plate konjac but also thread konnyaku, the food fibers are stretched out as they pass through the extrusion passage because the contaminants are not given any passage resistance. By loosening the bonds between these and making the surface rough, seasonings can easily penetrate into the konjac, and konnyaku with a good texture can be obtained.

In addition, by forming the extrusion passage into a thin plate through the extrusion passage of the present invention, the surface area of the extrusion passage can be increased relative to the cross-sectional area of the molded product, and the thickness can be made thinner. This product not only improves the effect of elongating the dietary fibers, but also allows the provision of konjac that does not require any effort in cooking, as it can be cooked without cutting, especially slicing as is the case with conventional plate konjac. .

In addition, in the present invention, since the coagulant has the effect of solidifying the kneaded material, it is used less than in the conventional method.
In the device of the present invention, the pH is preferably 8 or more and 11 or less, particularly less than 10.

Furthermore, while the conventional method yields a product of 37 to 40 times the amount of konjac raw material made from fine powder for plate-shaped konjac, the present invention yields a product that is 27 to 30 times the amount of konjac raw material made of fine flour.
It is preferable to obtain twice as much product konnyaku.

Hereinafter, one embodiment of the present invention will be described with reference to the drawings.

Similar to the conventional method described above, about 33 times as much water as the ground powder obtained from raw konnyaku balls was added and kneaded, left for about 40 minutes, and about 4% sodium carbonate was added and mixed as a coagulant to form a paste. A kneaded product is obtained.

As shown in FIG. 1, a raw material supply passage 1a is provided in the cylinder 1.
A predetermined amount of paste-like kneaded material is put in through the cylinder 1, pressurized by a piston 2 fitted into the cylinder 1, and extruded from an extrusion passage 3, which will be described later.

The extrusion passage 3 is branched into about 2 to 4 forming extrusion passages 5 via a communication passage 4 that communicates with the cylinder 1.
The molding extrusion passage 5 has a length of about 600 m and an inner width of about 50 m.
It has a length of 0 m, a thickness of about 1.0 stm, and a rectangular side shape.

The amount of extrusion per stroke of the piston 2 is made equivalent to the total volume of the forming extrusion passage 5, and the kneaded material is intermittently pressurized and extruded to obtain a thin plate-like molded product 6 as shown in FIG.

The molded product 6 is heated in boiling water at a temperature of about 80° C. for about 40 minutes, and then pulled out of the boiling water to become the konnyaku product.

The product is approximately 28 times as strong as refined flour. When the konnyaku obtained as described above was coated with seasoning liquid without being cut and grilled on a teppanyaki grill, it was seasoned to the inside, was delicious, and had a good texture.

In the present invention, the paste-like kneaded material may be obtained by grinding raw konnyaku balls and using the powder instead of fine powder.

As explained above, according to the konjac manufacturing apparatus according to the present invention, as shown in the embodiment, a raw material passage 1a for supplying a paste-like kneaded material into the cylinder is provided on the base end side of the cylinder 10 having the piston 2, Since a plurality of forming and extruding passages 5 are arranged on the tip side of the cylinder 1 via the communication passage 4, the paste-like kneaded material supplied in almost a predetermined amount to the raw material supply passage 1a into the cylinder 1 is transferred once by the piston 2. It is possible to efficiently form the konjac into a plurality of konjac pieces using the extrusion operation.

Moreover, the forming extrusion passage 5 has a required length to provide resistance to the contact surface of the paste-like kneaded material passing through it under pressure by the piston 2 to make it a rough surface, and has a rectangular side surface shape. Therefore, the surface of the formed single thin plate-shaped konjac is finished with a rough surface, allowing seasoning to penetrate in a short time, so it can be used as a meal not only by traditional cooking methods but also by improvised cooking methods such as teppanyaki. It can be used as a food item, expanding its range of uses as a food product, and since it adheres well to the surface of sauces, it is suitable for eating raw in the form of sashimi, has a better texture than conventional products with a smooth surface, and can be molded into a single piece. Since the material is made of slicing material, it can be easily prepared and buried without any cutting such as slicing.Furthermore, the manufacturing device has a simple structure, so it is easy to manufacture.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a longitudinal sectional view showing an embodiment of the present invention, and FIG. 2 is a perspective view of a molded product. DESCRIPTION OF SYMBOLS 1... Cylinder, 1a... Raw material supply passage, 2... Piston, 3... Extrusion passage, 4... Communication passage, 5 ...Molding extrusion passage, 6...Molded product.

Claims (1)

[Claims] 1. Konnyaku obtained from konnyaku balls [a paste-like kneaded product made by adding a coagulant to raw materials is stored in a cylinder and is extruded and molded with a piston, in which the paste is placed on the base end side of the cylinder. A raw material supply passage is provided for supplying a shaped kneaded material into the cylinder, and a plurality of forming extrusion passages are arranged at the tip of the cylinder via communication passages, and these forming extrusion passages are pressed by a piston and passed through. It has the required length to give resistance to the contact surface of the paste-like kneaded material and make it a rough surface, and has a rectangular side shape, and can be molded into a thin plate-like single piece of konjac by one extrusion of the piston. A konnyaku manufacturing device characterized by being configured to produce konjac.