JPS59173064A - "konnyaku" (devil tongue) food - Google Patents
"konnyaku" (devil tongue) foodInfo
- Publication number
- JPS59173064A JPS59173064A JP58045877A JP4587783A JPS59173064A JP S59173064 A JPS59173064 A JP S59173064A JP 58045877 A JP58045877 A JP 58045877A JP 4587783 A JP4587783 A JP 4587783A JP S59173064 A JPS59173064 A JP S59173064A
- Authority
- JP
- Japan
- Prior art keywords
- konnyaku
- chlorella
- food
- powder
- konjac
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】 本発明は、栄養価の高いこんにゃく食品に関する。[Detailed description of the invention] The present invention relates to a konnyaku food with high nutritional value.
こんにゃくは、栄養価が殆どなく、ノンカロリー食品と
して知られており、それゆえに肥溜予防の規定食（ダイ
エツト）などに利用されており、また昔から種々に調理
されて食卓に供されている。Konnyaku has almost no nutritional value and is known as a non-caloric food, which is why it is used in diets to prevent bloating, and has been prepared in various ways and served on the table since ancient times. .
食用こんにゃくは、こんにゃく粉（精粉）またはコンニ
ャクイモの脱皮破細物を原料として、これに適数倍の水
または湯を加え攪拌して放置した径、加熱下で石灰水ま
たは炭酸水を加えて混練して、凝固する前に型に入れ、
凝固成型した徒、ア（＋１
り抜き処理して製造されている。なお、ぜん切り青じそ
葉、炒黒ごま、パプリカ粉またはゆであづきを混和した
、いわゆる加薬食用こんにゃくも存在している。Edible konjac is made from konjac flour (fine flour) or konjac potato husks that have been dehulled, then mixed with an appropriate amount of water or hot water, stirred and left to stand, then lime water or carbonated water is added under heating. Knead the mixture and put it into a mold before solidifying.
It is manufactured by coagulating and molding konnyaku (+1) and cutting it out.In addition, there is also so-called medicated edible konnyaku, which is made by mixing shredded green perilla leaves, roasted black sesame seeds, paprika powder, or boiled adzuki beans.
また食用こんにゃくの製法において、こんにやことは従
来公知である。Moreover, in the production method of edible konjac, konnyaku is conventionally known.
本発明者は、整昧効果やゲル強度を単に向上させるだけ
でなく栄養食品として賞味される食用こんにゃくについ
て研究した結果、本発明を達成したのである。The present inventor has achieved the present invention as a result of research into edible konjac that not only improves the smoothing effect and gel strength but also can be enjoyed as a nutritional food.
本発明は、栄養価が高く、シかもこんにゃくの食味感を
もつこ゛んにやく食品を提供することを目的とする。An object of the present invention is to provide a quick food that is highly nutritious and has the taste of shika konnyaku.
本発明は、クロレラ粉末５０〜２００．ｉ７またはクロ
レラ粉末５０〜２００ｇとクロレラ抽出液２２００〜５
０（ｌａｌ！とを含葡して成ることと特徴とするこんに
ゃく食品である。The present invention uses chlorella powder of 50 to 200. i7 or chlorella powder 50-200g and chlorella extract 2200-5
This is a konnyaku food characterized by containing 0 (lal!).
本発明における、こんにゃく食品とは、こんに（２）
や＜、シらたきなどを意味し、またクロレラ粉末とは、
クロレラ庫体乾＠粉末、脱色クロレラ藻体乾燥粉末また
は抽出後のクロレラ藻体乾燥粉末を意味し、さらにクロ
レラ抽出液とは、生りロレラ体懸濁液を加熱抽出処理し
て得たクロレラ熱水抽出液を意味する。In the present invention, konnyaku food means konjac (2), shirataki, etc., and chlorella powder means
Chlorella body dry @ powder, decolorized Chlorella algae dry powder, or extracted Chlorella algae dry powder, and Chlorella extract liquid means Chlorella heat obtained by heat extraction treatment of fresh Lorella body suspension. means water extract.
本発明において、クロレラ粉末の含有量を５０〜２００
ＩＩとしたのは、５０ｇ未満では栄養こんにゃくとして
の栄養価が少なく、２００ｇを超えるとこんにゃくとし
ての食感がそこなはれるからである。また、クロレラ熱
水抽出液を加える場合において、該抽出液の含有量を２
００〜５００艷としたのは、クロレラ適体粉末が、こん
にゃく粉に多量に混和されると得られるこんにゃくの弾
力性が損じられるおそれがあるので、弾力外を良好にす
るために有効であるばかりでなく、クロレラ抽出液がも
つ有好成分を付与するためである。In the present invention, the content of chlorella powder is 50 to 200.
The reason why it was designated as II is that if it is less than 50g, the nutritional value of konjac is low, and if it exceeds 200g, the texture of konjac will be poor. In addition, when adding chlorella hot water extract, the content of the extract should be increased by 2
The reason why the range is 00 to 500 is that if a large amount of chlorella suitable powder is mixed with konjac flour, the elasticity of the resulting konjac may be impaired, so it is effective for improving the elasticity. Rather, the reason is to impart the beneficial components of the chlorella extract.
本発明は、常法による、こんにゃくまたはしらたきの製
法を利用して、こんにゃく粉に、またはこんにゃく粉の
かきまぜ工程（４０〜８０ ’（：の温（３）
度が好ましい）中にクロレラ粉末を混和して製造するこ
とができる。また、クロレラ抽出液をも使用する場合に
は、かきまぜ工程に使用する水または湯中に、またはア
ルカリ処理に使用する石灰水などのアルカリ性液中に混
和するのである。なお本発明での、こんにゃく粉とは、
こんにゃく精粉またはコンニャクイモ脱皮破細物を意味
する。The present invention utilizes a conventional konjac or shirataki manufacturing method to mix chlorella powder into konjac flour or during the konjac flour stirring step (preferably at a temperature of 40 to 80 degrees Celsius). In addition, when chlorella extract is also used, it is mixed in water or hot water used in the stirring process, or in an alkaline liquid such as lime water used in alkali treatment. .In the present invention, konjac flour is:
It means konnyaku fine powder or konjac potato shredded product.
本発明によれば、ノンカロリー食品として食用に供され
ているこんにゃく食品に、クロレラ藻体がもっている１
白質、ビタミンその他の有効成分（ＣＧ’Ｆ、Ｎ・β−
１，３グルカンその他）などの栄Ｓ質物が含有されてお
り、かつ従来のこんにゃくと同様の弾力性を有している
ので、優れた栄養価を有すると共に食味や食感も良好な
こＡｉにやく食品が得られたのである。また、料理時の
汁液のしみ込みも良好なので、さしみ用だけでなく、料
理用としても良好なこんにゃく食品が得られたのである
。According to the present invention, konnyaku food that is provided for human consumption as a non-caloric food contains 1
White matter, vitamins and other active ingredients (CG'F, N/β-
It contains nutritional substances such as 1,3 glucan and others) and has the same elasticity as conventional konnyaku, so it has excellent nutritional value and good taste and texture. Food was obtained. In addition, since the liquid soaks well during cooking, a konnyaku food that is good not only for sashimi but also for cooking was obtained.
代 理 人 弁理士 遠 山 俊 −（４）Representative: Patent Attorney Shun Toyama - (4)
Claims (1)
−２００．９とりｌ］１７う抽出液２００へ５００−と
が含有されて成ることをＶｐ徴とするこんにゃく食品。Chlorella powder 50-200!7 or Chlorella powder 50
-200.9 to l] 17. A konjac food whose Vp characteristic is that 500- is contained in 200 to 17 konjac extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58045877A JPS59173064A (en) | 1983-03-22 | 1983-03-22 | "konnyaku" (devil tongue) food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58045877A JPS59173064A (en) | 1983-03-22 | 1983-03-22 | "konnyaku" (devil tongue) food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS59173064A true JPS59173064A (en) | 1984-09-29 |
Family
ID=12731447
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58045877A Pending JPS59173064A (en) | 1983-03-22 | 1983-03-22 | "konnyaku" (devil tongue) food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59173064A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63167758A (en) * | 1986-12-30 | 1988-07-11 | Yamamoto Machida Shokuhin Kogyo:Kk | Preparation of 'shirataki' containing buckwheat flour and chlorella |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5135454A (en) * | 1974-09-19 | 1976-03-25 | Takeo Kido | |
| JPS53113053A (en) * | 1977-03-12 | 1978-10-03 | Yoshimi Kimura | Production of chlorella containing konjak |
-
1983
- 1983-03-22 JP JP58045877A patent/JPS59173064A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5135454A (en) * | 1974-09-19 | 1976-03-25 | Takeo Kido | |
| JPS53113053A (en) * | 1977-03-12 | 1978-10-03 | Yoshimi Kimura | Production of chlorella containing konjak |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63167758A (en) * | 1986-12-30 | 1988-07-11 | Yamamoto Machida Shokuhin Kogyo:Kk | Preparation of 'shirataki' containing buckwheat flour and chlorella |
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