JPS59169462A - Method for treating konjak (devil's tongue jelly) - Google Patents

Abstract

PURPOSE:To improve the permeation and absorption of a taste, by treating a KONJAK (devil's tongue jelly) with an acid in a specific concentration or an ion exchange resin, adjusting the pH to a specific value, and washing the resultant KONJAK with water. CONSTITUTION:A plate or perforated KONJAK (devil's tongue jelly) is treated with an 0.5-2N acid, e.g. hydrochloric acid, or an ion exchange resin, adjusted to 8.5-3pH, and then washed fully with water. A solution containing sodium glutamate, guanylic acid or inosinic acid, which is a taste component is if necessary absorbed therein.

Description

[Detailed description of the invention] The plate-shaped konjac produced by the usual method of the present invention has limited use as a strongly alkaline spoiled food with P and H of 12 or more even after several times of removal of scum. , P with
The present invention relates to a method for processing konnyaku to adjust H to 8.5 to 3. In addition, since konjac is a gelled substance and it is impossible to add seasoning to it when it is used as a food, the present invention relates to a method of processing konjac that improves the penetration and absorption of flavor. The plate-shaped konnyaku (used for oden ingredients, etc.) manufactured in 2017 is the only one that has been used for human consumption, and has been for about 700 years. , H is 12 or more, making it highly alkaline, so its use as a food is severely restricted, and as is well known, the two types of konnyaku and shirataki are currently being reprinted. Furthermore, it is well known that due to the negative nature of konnyaku, it is a substitute food that does not penetrate the natural bitter taste of konnyaku.

Ordinary konjac is gel-like as mentioned above, so even if Tanimura Choitaryo is cooked by boiling or grilling like other foods, the taste will not penetrate to the outermost part of the konjac. , the use of konnyaku as food is voluntary), and the current situation is that it is having a major impact on the expansion of konnyaku consumption.

Since konnyaku is a representative dietary fiber and is an alkaline food, it has recently been announced in the medical world that it is effective in preventing adult mania and cancer. μm・
Dietary fiber refers to fiber that cannot be digested in the body, and has been said to be a nutritional waste.However, recent research has shown that dietary fiber, especially in Europe and the United States, has been shown to be effective in preventing obesity, preventing colon cancer, preventing diabetes, and preventing heart disease. It is effective in preventing diseases and arteriosclerosis, and for this reason, it is necessary for the Japanese diet to increase the intake of konjac, which is not eaten anywhere in the world, especially as a dietary fiber.
Moreover, it will also lead to increased consumption of konnyaku.

The present invention has been made in view of these points. That is, the present invention (1) treats the plate konnyaku or perforated konnyaku produced according to the method with a 0.5 to 2N acid or an ion exchange resin to bring the P and H values to 8.5 to 3. A method of processing konnyaku that is characterized by thorough washing with water.

(2) A solution containing flavor components such as sodium glutamate, guanylate, and inosinic acid in the konnyaku prepared to have a P-H of 8.5 to 8 is depressurized and pressurized. Or, it is a method of processing konjac characterized by absorption under normal pressure.

Next, the present invention will be explained in more detail.

The konnyaku mentioned here is obtained from so-called konjac, and is a commercially available gel-like konnyaku (used as an ingredient in oden, etc.).

Tonnyaku mannan, the raw material of konjac, is made up of glucose (C'sH! Ds) and mannose (C6H1ρ).
6) is a complex polycondensate, and when it is completely hydrolyzed, 5 molecules of glucose and 8 molecules of mannose can be obtained. Glucose and mannose each have the following horizontal formula: d-glucose d- Mannose, that is, konjac has one or more (often several) alcohol groups (OH), one aldehyde, and IG in one molecule.
(CHO), and can be said to be a polystyrene compound of sulglucose and mannose having a C ketone group (Co). Konnyaku comes in different varieties depending on the region where it is grown, the type of product, the growing period, the harvest time, etc., but the lowest molecular weight is 7.
X I O5s The field-sized one is 2 x 10', and its size varies.

The perforated konnyaku used in the present invention refers to the konjac in which one or more holes are made per 1 m in 4), or the konnyaku with needles in the vertical direction and root direction. Either a method of pouring a glue solution in the form of water-dispersed slurry (containing calcium hydroxide) of refined powder, and removing the mold after the vaginal fluid solidifies, or a method of removing the needle part of the implanted body with many needles into a plate. This is perforated konjac obtained by the above method.

The flavor components include inosinic acid (the umami component of bonito), guanylic acid (the umami component of shiitake mushrooms), and glutamic acid (the umami component of kelp), all of which are equivalent to the dashi of traditional Japanese food. It is an ingredient that Trace amounts of sugar acetic acid, spices, ethyl alcohol, etc. are also included in the scope of taste components here. Naturally, as seasonings that are flavor components, soup stock of kelp, shiitake mushrooms, bonito, vegetables, meat, etc. may be selected and used. To make the taste of konnyaku bland,
It is better to use more of one type of flavor component and less of the other. If necessary, a small amount of coloring agent, fragrance, etc. may be added.

Example 1 65 pieces of vertical size manufactured by a conventional method, 3. Ko120-
1 Take a konnyaku plate with a height of 25 pieces and a weight of 250 mm, and insert a large number of needles (diameter 0.3 mm, length 301 mm) into the bar-like plate part.
Perforated konjac, which has at least one hole in each konjac obtained by moving the needle part of the implanted plant (vn) in and out of the konnyaku board, was soaked with 100% hydrochloric acid at a concentration of 0.5N at room temperature.
After soaking in 0yul for 3 hours, wash thoroughly with water and
．． If you prepare it in step 5, you can obtain the desired konnyaku. Furthermore, the konnyaku 100 containing 2.5% sodium glutamate, 0.5% inosinic acid, and 0.5% guanylic acid at normal pressure.
By immersing it in 0 m7 of solution at 45°C for 2 hours and taking it out, the desired amber can be obtained.

Example 2 Take a plate of konnyaku of the same size and weight as Example 1.
．． 5N hydrochloric acid 10100O! The desired konjac can be obtained by immersing the konjac in a liquid and treating it at 60°C for 3 hours, then washing thoroughly with water and adjusting P and H to 4.5.

Furthermore, the desired konjac can be obtained by immersing the konjac in the solution No. 11 containing the same flavor components as in Example 1 and pressurizing it at 110° C. and 1 atm.

After taking a plate of the same size and weight as in Example 1 and making it into perforated konjac, it was washed well and immersed in pure water (3.5), and then a container containing 1.5 layers of ion exchange resin was prepared. If you connect the two and let the pure water circulate through convection for 6 hours, then take it out.
The desired konjac of P-H7.5 is obtained.

Furthermore, the konjac was taken and put into a vacuum pot with an internal volume of 3 mm to reduce the pressure, and taste component 2, which was almost the same as in Example 1, was obtained.
If you inject 1 and take it out after 1 hour, you can obtain the desired konnyaku.

In this example, the acid used was limited to hydrochloric acid, but organic acids,
Of course, the same results as in this example can be obtained even if acids such as acetic acid and nitric acid are used.

Patent applicant: Hiroshi Sarui Representative Patent Attorney: Iwa 1) Kyoukan

Claims (1)

[Claims] (1) Treat konnyaku with a shingle plate or perforated konnyaku produced by a conventional method with 05 to 2N acid or ion exchange resin,
A method for processing konjac, which is characterized in that it is thoroughly washed with water after adjusting P and H to 8.5 to 3. (The konjac prepared with 21P and H of 8.5 to 3 is allowed to absorb a solution containing flavor components such as sodium glutamate, guanylic acid, inosinic acid, etc. under reduced pressure, increased pressure, or normal pressure.) A distinctive method of processing konnyaku.