JPS59175862A - Preparation of konjak seasoned with miso - Google Patents

Abstract

PURPOSE:To prepare KONJAK (paste made from the starch of the devil's- tongue) seasoned with MISO (fermented bean paste) containing uniformly mixed MISO, by adding KONJAK powder to liquid MISO, adding an alkaline solution to the mixture, and aging the product for a long period. CONSTITUTION:A proper amount of MISO is dissolved in water or hot water to obtain a liquid MISO of 10-60 deg.C. 1-10pts.wt., based on 1pt.wt. of the MISO used for the preparation of the liquid MISO, of KONJAK powder is added slowly to the MISO liquid under stirring to effect the complete dissolution of the KONJAK powder, and the product is left to stand for a definite time interval to swell the KONJAK sufficiently. The obtained mixture is put into a kneading machine, and kneaded thoroughly while adding an alkaline solution to the mixture. The amount of the alkaline solution is 1.5 times volume of the amount for the conventional coagulation process. The kneaded mixture is charged into a mold, and aged for a long period in a tank filled with water of room temperature or a temperature somewhat higher than room temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing konnyaku having a miso flavor.

The main component of konnyaku is glucomannan, and its water content is 90%.
% or more, and konjac itself has no nutritional value.
It has a chewy texture that is not found in other foods.

Therefore, efforts have been made to increase the nutritional value by adding other substances to konjac or kneading it, but most of these methods involve adding other substances to the konjac ingredients that have been boiled or boiled in water. Due to limitations, it has not been possible to produce a product in which konjac and additives are evenly kneaded.

This invention was conceived based on the above-mentioned considerations, and aims to provide miso konjac that can evenly impregnate the entire konjac with miso flavor and that can be eaten in the same way as regular konjac. It is something.

One feature of this invention for the above-mentioned purpose is that a mixture of miso and konjac is prepared by adding konjac powder to a pre-prepared miso liquid while stirring.

Another feature is that the amount of konjac flour added to the miso liquid is 1 to 10 times the amount of konjac flour to 1 portion of miso in terms of weight ratio, and as long as it is mixed within that range, the flavor will be improved. There are many cases where the miso becomes diluted, or the salt in the miso impairs the dissolution of the tonniyaku flour or the coagulation caused by the addition of alkaline liquid.

Also, when dissolving the konnyaku powder, the temperature of the miso liquid should be lowered by 1.
Adjust the temperature to 0 to 600C and stir while gradually adding konnyaku flour. Once the konjac powder is completely dissolved by sufficient stirring, it is left to stand for a certain period of time to allow it to swell sufficiently.

Next, put the above mixture into a commonly used kneading machine,
Mixing is performed while adding alkaline liquid. In this case, lime water, carbonated alkaline liquid, etc. are used as the alkaline liquid, and the amount added is preferably 1.5 times the amount used for coagulating ordinary konnyaku. Konnyaku tends to be difficult to coagulate and has poor elasticity.

Mixing by the above machine is carried out by moving the added alkaline liquid inside the kneading cylinder until it is evenly distributed throughout the mixture.Finally, it is extruded from the discharge port into the mold box in the same way as when manufacturing ordinary konnyaku. , format it to a predetermined size. Then, they are cured for a long time in a tank filled with water at room temperature or slightly higher than room temperature.

The present invention will be explained below with reference to Examples.

Example 4 Grind and dissolve 80 g of miso in hot water (50° C.). Next, gradually add 100 g of konnyaku powder to the miso solution while stirring to dissolve.

Once the entire amount of the konjac flour has been dissolved, the mixture is left to stand at a temperature of 15 to 20°C for about 20 hours to allow sufficient swelling. Note that the standing time varies depending on the amount of konjac flour, and when the total amount is small, the standing time becomes shorter in proportion to the amount.

After the standing time has passed, put the above mixture into a commonly used konnyaku kneading machine and add lime water (slaked lime 20
7. Mix water for a short time while adding water (LA) little by little at 1.5 times the usual amount, and extrude into a mold box with a depth of 50%. Then, it is cured for 12 hours in a tank at a temperature slightly higher than room temperature.

When the miso konnyaku produced in the above example was tasted as is, it had a miso taste in every part. Even when I boiled it and tried it, the miso flavor was still the same.

Also, even if I left it in the refrigerator for two weeks, there was no change in the taste, and even if I cut it into pieces and boiled it, the miso flavor remained.

Patent applicant: Sono Haruto 3 other people 1 other person

Claims (1)

[Claims] Dissolve an appropriate amount of miso in water or hot water to make a miso liquid, add 1 to 10 times more konnyaku powder than the above miso to the miso liquid while stirring to make a mixture of miso and konnyaku, and mix the mixture with a mixing machine. A method for producing miso konjac characterized by kneading it while adding an alkaline solution and then curing it in a mold box for a long time.