JPS59203467A - Novel food and food additive made of konjak (paste made from starch of devil's tongue) and its use - Google Patents

Abstract

PURPOSE:To provide the titled food or food additive composed of KONJAK which is semisolid or solid at normal temperature and liquid, pasty or semisolid at a specific temperature above the freezing point, and useful as a material for adjusting and modifying the taste and palatability of marine product or cattle meat, etc. CONSTITUTION:A properly hydrated raw material such as the tuberous root of devil's tongue, starch of devil's tongue, etc. is mixed thoroughly with sodium citrate, sodium tartrate, sodium malate, sodium lactate, sodium acetate, sodium succinate, etc., their mixture, or their mixture with calcium hydroxide, and the mixture is heated at >=50 deg.C under stabilized state at 10.01-12.20pH. The heat- treated product is neutralized or dealkalized to obtain the objective food (additive) which is semisolid or solid at normal temperature and liquid, pasty or semisolid at a temperature higher than the freezing point by <10 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention has a semi-solid or solid state at room temperature, and a
This invention relates to konnyaku foods and food additives that are liquid, pasty, or semi-solid at temperatures below 0°C.

(Hereinafter, it will be simply referred to as "the konnyaku of the present invention" to avoid confusion.) In other words, the gist of the present invention is to add various weak basic substances or strong base substances to konjac potatoes or konjac powder, etc., which have been appropriately hydrated. Speak forcefully, pH range 10.01 or higher, 12.20
After heating the product prepared below to 50°C or higher, it is neutralized or dealkalized to produce konjac that is semi-solid or solid at room temperature and liquid, paste, or semi-solid at 10°C lower than before freezing. , while being food itself, marine products and their processed products, Makuuchi and its products,
Starch-based, soybean-based, milk-based, non-photogenic products, oils and fats, seasonings, fruits and their 7JD products, side dishes and their related products,
This matter concerns the use of alcoholic beverages, luxury goods, etc. to adjust their negative taste and texture, and the production of new foods as food processing agents.

The non-invention will be compared with the invention "Reversible Konnyaku Food and Food Additive" which is known to the present inventor.

Therefore, the conventional "konjac" 2 will be explained first, and the features of the present invention will be explained in order below.

(Note) Kagaku Kogyosha edition Food manufacturing process industry page 484 (1
) Konnyaku balls (Konnyaku potatoes) Konnyaku balls, which belong to the taro family, are called konnyaku balls and are collected when they are 2 to 3 years old. The suitable harvesting period is from late October to mid-November. Some of them were collected from around late August, but this
``L is because the vine is sticky \I'm afraid the ball will rot, so I paid 9.
The quality is poor. Konnyaku balls are round shaped, but some have a pointed tip. It is said that the shoulder part of the konnyaku ball has a strong gelatinizing power, but the sharp part has a weak gelatinizing power.

The quality of the tea grown in the Tendo River in the Koshu region is good, but the quality of the tea grown in the second half of tea production and in paddy fields is comparatively poor.

In recent years, it has been imported from the south (wild products from Java, Sumatra, and Porneo), but it is about the size of a person's head and is imported by drying it. It is cheaper than the one made by Nachichisho, but its gelatinizing power is poor.

Storing the balls Konkakudama 1d [Konkakudama] It is important to store the balls so that they do not get damaged easily and do not freeze.

Therefore, store it in a well-ventilated place where it will not freeze.

Don't leave it in the bale.

Jade is highly acidic, so mice won't harm it.

(2) It is a heavy powder made by drying and crushing konjac powder balls (36 meters). When you scoop it up with your hands, the particles that scatter like flakes are starchy and have weak gelatinizing power, and it is said that the ones with the least gelatinizing power are of good quality.

(31 Calcium hydroxide food additives should be used, as they tend to absorb moisture).

(4) Mixing ratio board: Tama 45Kf/Calcium hydroxide IK? ,
Water EIE (7) 25-30 times, -952 sheets taken.

Thread konjac: 45 balls? Calcium hydroxide is 1 part, 25 to 30 times the amount of polka dots, 254 η. When using garlic powder, 45 to 2 parts to 6 q of powder is sufficient. Entrepreneurship is bad.

Production (1) Water conditions: Sort the balls and separate them according to size. Wash the large balls with a brush and cut them into appropriate sizes. Wash the balls in a washing machine. Put it in a colander.

Put the washed balls into two large steaming pots, heat from cold water, and steam for about 2 hours. It is best to steam for 7 to 8 minutes for a strong gelatinizing effect and a red color.

Dropping: Put the steamed balls into a steamer, run them through a stone mill while running them in water, and pour them into a water pail as a milky lotion.

The milky lotion in the water pail will quickly gelatinize, so stir it occasionally with a bamboo stick, and when the pail is full, leave it for about 1.5 hours. At this point, the mixture is completely gelatinized and cannot be stirred with a stick. The main component, mannan, absorbs water and swells, and a highly viscous colloid is added to it, adding 3.6LtcN of water to form an emulsion. The worker drains the oil from No. 9, makes sure there is no glue on it, drains it, puts the gelatinized material into a kneading machine, 4 to 5 buckets with a capacity of 9 tons, adds about 9 tons of water, and mixes 2 to 3 times. Rotate it several times, check the condition of the glue with your hands, and add -1,1 of the water and milk of lime.

This operation is important and requires many years of experience.

Next, add lime milk (generally lime milk 450m/.

(5.4 tons of water) and rotate the kneading machine for about 2 to 3 minutes.

Squeeze out: Squeeze out into boiling water under pressure.

Squeeze it to the thickness of somen (somen noodles) and make sure that all of the dough is gone in 3 times. This is because the thickness increases.

(2) Place the molded konnyaku sheets in a boiling pot and knead them for about 4 hours, then cool and cut.

The above is an easy-to-understand category of “Konnyaku J M” in the literature.
The manufacturing method has stopped. Konnyaku, commonly known as ``konjac,'' which is eaten at home, is a solidified substance that is stable, strong, and highly elastic even at room temperature and high temperature.

On the other hand, the "konnyaku" of the present invention is something that would be unimaginable according to conventional common sense.

In other words, at room temperature, it takes on a liquid or paste-like phase, for example, from a viscous liquid like honey to a paste-like phase, but as the temperature is raised above 6o'C, it becomes like conventional "konnyaku". It has the property of forming a solidified substance with strong elasticity, and returning to its initial liquid or pasty state when cooled.
This must coincide with the birth of a completely new substance.

The present inventor has repeatedly researched the use of conventional ``konnyaku'' in mixtures with other foods in order to fully demonstrate its characteristics, but ``konnyaku'' is
Although there is no other way than that, he was having trouble breaking through what is generally said to be a difficult wall.

That is, although it is an interesting problem to mix it into food and take advantage of its texture, there are fundamental technical problems.

As stated in the previous document, "Konjac powder" is 5Kf~? On the other hand, the use of calcium hydroxide 14 or more is a problem because this system is an extremely strong base and it is basically difficult to mix it with other foods, but when it is heated and cultivated... There are many problems with the fact that the time span ranges from several hours to more than ten hours.

In other words, with the conventional method of producing ``konnyaku'' from ``konnyaku flour'' and ``konnyaku balls,'' it is extremely difficult to effectively utilize the texture of conventional ``konnyaku'' by mixing it with other foods.

For the above reasons, much research has not been conducted to utilize konnyaku for food processing, and as a result, the following invention known to the present inventor has been made.

In other words, it is a 6J inverted konjac food and food additive that reversibly shifts between a liquid state and a solidified state depending on the degree of cold temperature.

More specifically, the following is the generality of reversible konnyaku! A
I will explain how to send it.

Simply put, reversible konjac has a liquid form to a paste depending on the solid content ratio at room temperature -C7JII
It hardens as it heats up and becomes a strong solidified substance when it reaches a temperature of 70'c or higher.

In other words, it has completely different characteristics from the konnyaku that is commonly thought of.

Contains hydrated konjac potato or konjac powder, and sodium citrate, sodium tartrate, sodium malate, sodium lactate, sodium acetate, sodium succinate, etc. alone or in combination, or calcium carbonate or magnesium carbonate. Add the above-mentioned chemicals in combination with konjac and heat-treat the mixture to a temperature above 0'c, or add sodium polyphosphate, potassium polyphosphate, pyrophosphate to konjac potato or konjac flour, etc., which contains an appropriate amount of water. Sodium, potassium birophosphate, sodium metaphosphate, potassium metaphosphate, sodium phosphate (1-rs), potassium phosphate (1-8), ammonium phosphate (1-2), etc. alone or in mixtures; 'Alternatively, the above-mentioned drug in combination with calcium carbonate or magnesium carbonate is added and mixed, and the mixture is heated to a temperature higher than FOC, or konnyaku sweet potato,
Or add caustic powder, caustic potash, soda carbonate, potassium carbonate, calcium hydroxide, calcium carbonate, sodium sulfite, magnesium carbonate, sodium bicarbonate, ammonium bicarbonate, ammonium carbonate, etc. alone to a suitably hydrated product such as konjac powder, or Add the mixed above chemicals.
P whose pH was adjusted to within 10.0 after mixing u%
Heat treatment is performed at 70° C. or higher in the H range to produce reversible konjac that reversibly changes state from liquid to solidified depending on the degree of cold temperature.

The above is an overview.

In the above method, it is particularly important to pay attention to the fact that it is liquid or pasty at T; It is strictly observed that the value is .00 or less. This is because it is in liquid or paste form at room temperature.

The upper limit of the pH range is 10.00 K, which is the upper limit for the invention, and if it is exceeded, it will become solid at room temperature, completely defeating its purpose.

Although the above invention is a new and interesting food and food product, it is also true that it has many drawbacks based on what has been learned.

By the way, the fact that konnyaku is liquid or pasty at n temperature means that it can be added to other foods to help soften and make it into a paste, but it is not particularly useful for foods that are made into a paste at room temperature. There are no facts that I'm actively interested in, except for products that are interesting.

Based on the above facts, the present inventor believes that if liquid or pasty konjac with the characteristics of the reversible konnyaku at room temperature can be solidified at room temperature by some method, the idea of the invention described above can be more fully satisfied. That's what I came to think.

However, there is a method of coagulating the reversible konnyaku liquid or pasty konnyaku at room temperature, and this method is used in food mixing, which is one of the applications, for medium-sized foods to be mixed. Since it is a fresh food and has properties such as heat denaturation and freeze denaturation, it is not impossible to say that it can safely achieve its purpose under various conditions with current food processing. It was also a problem with a high level of 1 degree.

However, by chance, the inventor of the present invention was able to almost solve this serious problem. In other words, in the pH range of 10.00 or higher, if the alkali reaction of konnyaku occurs, there is no doubt that konjac will coagulate at room temperature. Although it is true, there was a big mistake in this.

When I was researching the freezing and solidifying properties of konjac made in the PH range of 10,000, I found that it softens from around 5°C, and the freezing point MJ is 1c, but for konnyaku with a solid content of 1%, it turns into a liquid. % of konnyaku was found to change into a paste-like state.

Moreover, the viscosity of the liquid decreases until it is on the verge of freezing.

With the above discoveries, IM can be applied to fresh products, thermo-liquid products, and freeze-denatured products.
It was also rediscovered that even if the taste and texture were improved by mixing the negative product with the above konnyaku, the texture would be almost the same as that of the original product at room temperature.

This meant that Ichigo had finally found an answer to a problem that had previously been unsolvable.

Hereinafter, we will compare Kori with the reversible konnyaku known to the present inventor.

(E) From now on, normal temperature is defined as a standard temperature of 10°C to 30°C, with an intermediate temperature of 20°Cft.

(Note) Mixing the konnyaku of the present invention with other foods is lOOo.
Mix at C or below.

It is surprising that we were able to obtain products that were so completely different that there was such a large difference due to such a small difference in judgment during inspection.

Next, the content of the non-invention will be explained in more detail.

The konjac potato or konjac flour used in the present invention with appropriate water content is the aqueous liquid of the konjac potato and konjak powder, i.e., sol or gel, as described above in the description of chemical industry formal wear and food manufacturing process. It is in the form of

(E) The raw material for konjac used in the present invention is purified konjac powder. The properties of konnyaku potatoes are unstable depending on storage conditions, production areas, etc., and it is not easy to handle, so I believe that using purified konnyaku flour, which has stable properties, would be a more accurate answer to the explanation of the present invention. Therefore, the embodiments of the present invention and the description of the present invention will be described under conditions in which purified konjac flour is used as a representative konjac raw material.

Regarding the method of using purified konjac powder, it is preferable to consider the moisture content, swelling time, swelling temperature, etc. depending on the quality of use.

(Note) The mixture of purified konjac powder and water is hereinafter referred to as purified konjac powder aqueous liquid.

That is, it differs depending on whether the conditions are mainly at 10°C or less or the conditions are mainly at room temperature.

Simply put, it is either a liquid or a paste at temperatures below 10°C, and it is a soft solidification or a hard solidification at room temperature. Therefore, it is desirable to determine the ratio of "purified konjac flour" and water depending on the purpose.

Practical "NT Konnyaku Flour" 0.1% to 7.0%,
A water content of 99.9% to 93.0% is often used.

Sodium citrate, sodium tartrate, sodium malate, sodium lactate, sodium acetate, sodium conotate, etc. used in the present invention alone or in combination, or with calcium hydroxide (hereinafter simply referred to as catalyst etc.) There is no problem with the quality of the combination use, etc., as long as it can be used in food products. The method used varies depending on the quality of purified konjac flour, its aqueous content and the intended content of the konnyaku of the present invention.

For reference, please describe an example of the method used in the present invention as a standard method.
Create concentration. The pH of the aqueous liquid is PH5.4-6.2
The front and back are normal.

Therefore, the amount of catalyst added is such that the lower limit is PH10.01 and the upper limit is PH12.20.

That is, if the desired konnyaku of the present invention with a 4% concentration of the aqueous liquid and a pH of 5.8 is desired to be made into a paste-like consistency at room temperature, but soft at temperatures below 10°C, sodium citrate may be used. The konjac of the present invention is produced by heating to 50°C or higher by using alone or in combination with other catalysts.

When using caustic alkali as a catalyst, the heating temperature is 5
Achieving the objective even at around 0°C As mentioned above, there are various prerequisites for the design of the catalyst, so as mentioned earlier, it is preferable to set the conditions by preliminary experiments (for each rod) each time.

The amount of catalyst used can be expressed simply in 7 numbers or in binary form in circles. Since it is a natural raw material, depending on the impurities, the f-number of the catalyst may not provide a constant value.

Therefore, the present invention was carried out using only the pH range and BE value. Furthermore, when using a single catalyst or a mixture of catalysts, any catalyst may be used as long as sufficient consideration is given to the pH range.

The reaction of Suisei's mixture of konjac powder aqueous liquid and catalyst is as follows.

Temperature Conditions The reaction rate of the mixture to the konnyaku of the present invention is determined by heating temperature,
It has a big effect on time.

For example, if the heating temperature is set to 95°C or higher under the following catalyst amount conditions, the reaction may be completed in about 10 minutes, but if it is set to 50°C, it may take 40 hours or more. In addition, if the amount of catalyst is increased under the above conditions, the reaction may be completed in about 10 minutes. Therefore, the temperature conditions and heating time depend on the quality and quantity of the catalyst, and indirectly on the actual production of the desired konnyaku of the present invention. (4 objectives)
However, referring to the method of the present invention, the method of the present invention is based on the reaction of a standard purified konjac powder aqueous liquid and a catalyst with the goal of heating the product to a temperature of 90°C or higher for 30 minutes. This is one of the conditions for obtaining konnyaku.

Sodium polyphosphate, potassium polyphosphate, sodium birophosphate, potassium pyrophosphate used in the present invention,
Sodium metaphosphate, potassium metaphosphate, phosphoric acid (
1-3) Sodium, (1-3) potassium phosphate, (1-2) ammonium phosphate, and gin are as follows.

Sodium polyphosphate, potassium polyphosphate, sodium birophosphate, potassium pyrophosphate, sodium metaphosphate, potassium metaphosphate, sodium (1-3) phosphate, potassium (1-3) phosphate, ammonium (1-2) phosphate When used alone or in combination with calcium carbonate, etc., the quality is acceptable for use in food and there is no problem.

Further, the amount used varies depending on the quality of purified konjac flour, its aqueous concentration, and the intended content of the konnyaku of the present invention.

Referring to the method used in the present invention as a standard method, for example, in the case of a diluted konjac powder aqueous liquid with a concentration of 4 parts, the PR of the aqueous liquid is - around PH5.4 to 6.2. Therefore, when adding a catalyst, the lower limit is set to PH10.01, and the upper limit is cooled to PH12.20.

That is, the aqueous liquid 4%a! When the desired konnyaku of the present invention has a pH of 5.8 and is desired to have a normal "konnyaku" consistency at room temperature and a soft base-like form at temperatures below 10°C, use sodium polyphosphate alone or in combination with other catalysts. The konnyaku of the present invention is produced by heating to 50'C or more by using the above in combination.

As mentioned above, there are various prerequisites for adding a catalyst, so as mentioned above, it is preferable to set the conditions each time (for each rod) through preliminary experiments.

There are two ways to display the amount of catalyst used: one is simply expressed in t, and the other is expressed in PH.

Since it is a natural raw material, the number of catalysts may not be constant depending on the impurities. Therefore, the present invention focuses on the pH range, PH
We decided to use only the values.

In addition, when using a single catalyst or a mixture thereof, any catalyst may be used as long as sufficient consideration is given to the pH range.

xl! #The reaction conditions for the mixture of the konjac powder ice liquid and the catalyst are as follows.

Temperature Conditions The reaction rate of the mixture to the konnyaku of the present invention is greatly affected by the heating temperature and time, provided that the amount of catalyst in the mixture is constant.

For example, if the heating temperature is set to 95''C or higher under the following catalyst amount conditions, the reaction may be completed in about 10 minutes, but if the reaction time is set to 50°C, it may take 40 hours or more.

Father, if you increase the catalyst under the above conditions, it will take 10 minutes 11 dJ N i
The reaction may end in some cases. Therefore, the temperature conditions and heating time depend on the quality of the catalyst used and, indirectly, the quality of the konnyaku of the present invention (J purpose). 3 by heating above °C
Aiming for 0 minutes is one of the conditions for obtaining the argon nymph of the present invention through the reaction of various purified konnyaku powder aqueous liquid with a catalyst.

The contents of caustic soda, caustic potash, soda carbonate, potassium carbonate, calcium hydroxide, etc. used in the present invention are as follows.

The five items 4, which are the above-mentioned drugs, etc. alone or in combination, can be used in foods and can be used in any size. Further, the amount used varies depending on the strength of purified konjac powder, its aqueous concentration, and the intended content of the konnyaku of the present invention.

An example of the standard method used in the present invention will be described with reference to Kozue M.1! Konjac powder ice liquid 4
If the concentration of
Around 6.2 is normal. Therefore, the lower limit for the amount of catalyst added is PHIQ. 01 and add so that the pH becomes 12°2o.

That is, the aqueous liquid has a pH of 5.8 at a concentration of 4%, and the desired konnyaku of the present invention is equivalent to ordinary "konnyaku" at room temperature.
If you want to make a soft paste at a temperature below 10'C, use a caustic powder with a catalyst and humidify it to a temperature above 50'C to produce the konnyaku of the present invention.

As mentioned above, there are various prerequisites for adding catalysts.
1', so as mentioned earlier, prepare each time (by rod)
+iii It is preferable to set conditions based on long-term experience. The usage length of the catalyst is simply expressed as a number of 7, and
There are two ways to display it in PH.

Since it is a natural raw material, some impurities may cause it to become a catalyst. The number does not have a constant value.

Therefore, the present invention is carried out only in the pH range and pH value. Further, when using a single catalyst or a mixture of catalysts, any catalyst may be used as long as sufficient consideration is given to the pH range.

The reaction conditions for the mixture of purified konjac powder ice liquid and catalyst are as follows.

Temperature Conditions The reaction rate of the mixture to the konjac of the present invention is greatly affected by the heating temperature and time when the mixture has a constant catalyst amount and is set to ft conditions. 1+11E is that when the heating temperature is set to 95°C or higher under the catalyst amount conditions, reaction occurs within about 10 minutes! 1 color power; if finished, 5
If the temperature is 0'C, it may take 40 hours or more.

However, if the amount of catalyst is increased under the above conditions, the reaction may be completed in about 10 minutes. Therefore, the temperature conditions and Calothermal time will depend on the negative and -1 of the catalyst used, and indirectly on the quality of the konnyaku of the present invention (in general), but if described with reference to the uninvented method, Product/'iA 3 when heated above 90'C
Aiming for 0 minutes, rL is based on standard IF ilJ konjac powder water powder liquid medium and anti-Li? , one of the 97 p4j conditions of Konjac of Iv1 is appreciated.

The food additives according to the present invention are as follows.

Konnyaku bh+ of the present invention has a pasty state at less than 10"C before freezing, and becomes soft or hard solidified at room temperature or above, as mentioned earlier. This invention Freezing must be avoided if the properties of konnyaku are to be maintained.The freezing temperature depends on the contaminant nature of the contents, but freezes at -1°C to -5'C.

From the above, examples of how it can be used as food or food additives will be described below.

(1) Something that is liquid at less than 1O'C and solid at room temperature.

(Note) Add flavor and seasoning.

As mentioned above, its application range is wide.

Next, an example will be described below using the konnyaku of the present invention as a food additive.

(Jiang) Mix with other foods properly.

The method of handling the konnyaku of the present invention in foods and food additives will be explained below based on the above representative examples.

The method of using the konnyaku of the present invention is to add 4 to Daio to make 3 types.

For example, the konnyaku of the present invention contains Freno (-, extract,
When mixing other additives and making it into food directly,
There are two methods: mixing the konnyaku of the present invention with already finished foods, and mixing it with unfinished non-defective products to complete processing.

Konjac food of the present invention (1) Orange pudding The konnyaku of the present invention with a solid content of 0°C to IQ'c
When the temperature is below lo'C, orange pudding is prepared by mixing citric acid, sugar, and coloring agent. You can freely adjust the mixing ratio according to your preference. The pudding will fall at room temperature.

(2) Paste cheese tofu-like 4% solids content konnyaku of the present invention with cheese flavor,
Mix seasonings and coloring to make paste cheese tofu-like. You can freely adjust the mixing ratio according to your preference. Usually becomes coagulated.

The food g calories of the konnyaku of the present invention are as follows: (1) Shiru powder (canned shiru powder (paste)) VC of the 1'% solids of the present invention, 2:l of the konnyaku of the present invention Mix thoroughly and turn into liquid filter powder at temperatures below 10°C. You can freely adjust the mixing ratio according to your preference. Becomes solid at room temperature.

(2) Mix konjac with 1% solid content of the present invention in the strained sheathed tofu that is sold through konjac tofu in a ratio of 1 = 3, and mix thoroughly to form liquid konnyaku at 10°C. do. You can freely adjust the mixing ratio according to your preference. Solid state at room temperature.

(31 To produce regular "Kamahoko", the 4% solids content konnyaku of the present invention is mixed in the 4% solids content of the konjac of the present invention in a ratio of 1=1 to the stuffed meat of walleye that has been salted and seasoned with the addition of starch, etc. At least before freezing. J) Make a mixture at less than lo"c.

The mixing ratio can be adjusted freely. The mixture is steamed to make kamahoko.

It has a soft feel below 10"C and becomes hard at room temperature.

(4) Mix 3% solids konnyaku of the present invention in a commercially available strawberry jam at a ratio of 1:1 and thoroughly mix to make a strawberry jam. You can freely adjust the mixing ratio according to your preference.

(5) Mix chopped seasoning vegetables with pork sushi meat to make Shumai Anbu, mix with the 4% solids content of the konnyaku of the present invention in a ratio of 21:1, and mix thoroughly. You can freely adjust the mixing ratio according to your preference. The noodles are made into noodle wrappers and steamed to make Shumai.If the OIQ'c is less than that, it has a soft texture and becomes firm at room temperature.

(6) Mix the 3% solids content konnyaku of the present invention in a commercially available mayonnaise at a ratio of 1:1 and mix thoroughly to form a paste mayonnaise.

You can freely adjust the mixing ratio according to your preference.

It is paste-like at less than 1o'c and solidifies hard at room temperature.

The above is an overview of the quality products and food additives made from konnyaku of the present invention.

In addition, if you want jl:IP&, that is, a solidified state or a hard solidified state at freezing nlJ~10°C at room temperature, you can obtain the desired product by adding starch.

For example, in order to produce regular "kamahoko", starch is mixed with the 4% solids content of konnyaku of the present invention, which is prepared by adding starch to the 4% solids content of the konnyaku of the present invention. Mix at a ratio of 1:1. The mixing ratio can be adjusted freely.

It coagulates hard even at low temperatures. The proportion of starch added to the konjac of the present invention is preferably adjusted depending on the purpose of use.

According to one reference according to the present invention, the amount of starch added is generally within 30% by weight, and if the amount is increased, the taste is often impaired.

As described above, the most suitable method is to produce the konnyaku of the present invention in advance and then use it as a food product or a quality additive.

In order to effectively use the konnyaku of the present invention, for example, when mixing it with foods, it is most preferable to do so at a temperature of less than 10"C before freezing.
This condition also depends on the solid content iK of the konnyaku of the present invention)
It is subdivided.

In other words, the solid content should be 2% or less and the temperature should be less than 2%, but if the solid content exceeds 2%, it is preferable on average to cool down to about 10°C before freezing due to the viscosity of the paste. Since it is difficult to say exactly what is said due to the central miscellaneous substances, it is reasonable to say that it is around O''C to 5°C in actual work. Therefore, although the expression around 0°C will be used hereafter, from the content of the present invention, it has the same meaning as 10°C below the temperature before freezing.

The above are details of the present invention.

That is, the percentage characteristics of the present invention can be summarized as follows.

(1) A method for producing konjac from konjac potato or konjac powder that is in a liquid, paste, or semi-solid state at temperatures below 0°C before freezing, and in a semi-solid or solid state at room temperature.

(2) The konnyaku can be used in a wide variety of ways as a quality product and as a food additive.

(3) The konnyaku is safe and inexpensive as a food or food additive.

(4) It is said to be a @T parent substance that has the unusual property of becoming a liquid, paste, or semi-solid state with the lowest viscosity before freezing, and remaining semi-solid or solid at room temperature.

The above can be summarized.

The details of the present invention will be explained separately with reference to examples.

Next, the method of using the non-defective products and food additives according to claim 1 of the present invention will be explained in detail by classifying the non-defective products and the like.

(1) Use The concentration of the konjac of the present invention is commonly referred to as the konjac content, and the ratio to water will be used in the following explanation.

As an example, the 3% konjac of the present invention has a dry weight of konjac of 3 to 97 of water.

(2) When starch is mixed with the konnyaku of the present invention and used as the konjac of the present invention, for example, if it is described as 10% starch and 3% konjac of the present invention, the k amount ratio is 3%. This is a mixture of 100 parts of konnyaku of the present invention and 10 parts of starch.

(3) Comparison of the state of softening before freezing, softening below 10°C, and solidification at room temperature shall be indicated according to the following criteria.

Install the steel wire vertically, and Applying weight to the top end, the bottom of the steel wire is 5 The ratio of the weight buried to the depth of the duck, Since it is a relative ratio, always use that control. Let the rule be 10.

(4) After the konjac component of the present invention is mixed into each of the various foods, the foods are called by their original names. For example, a mixture of sake and konnyaku is also called sake. Therefore, producing a mixture is expressed as "sake fr: producing".

◎ Usage at room temperature or conventional, 10°C higher than before freezing
Contents of how to use good quality konnyaku and good quality additives in a liquid, pasty or semi-conventional state in less than 100 days as taste and texture adjustment agents, quality processing agents, etc. for marine products, livestock meat, processed marine products, and processed livestock products. is as follows.

(E) Since the target good products are listed at art universities, typical ones are listed below.

α Fisheries V (fresh products) Brown duck, horse mackerel, squid, walleye, small white fish, shishiyamo eggs, crab, seaweed, seaweed, salmon, sardines b Meat (fresh products) Beef, pigs, birds, sheep C Fisheries processing Lambda fish cake, hanpen, fish sausage, fish sauce, canned fish meat, processed fish and shellfish products d processed meat products sausages, hamburgers, shumai, meat dumplings A method of using the konnyaku of the present invention for the above nine target good products: Representative examples will be selected from a, h, c, and d and explained.

Example 6: 50 parts of raw minced meat (cooled to 5°C to Mix the mixture for 10 minutes, spread it out into a plate with a thickness of 10 mm, and leave it at a room temperature of 20°C. It will solidify in 1 hour to obtain a plate-like product with a sticky texture like a fillet of raw sardines. .

Example 3: Cool 50 parts of ground pork to 0°C - 5°C, add 50 parts of 4% solids konnyaku of the present invention cooled to 0°C to 5°C, mix well, When the mixture is rolled out into a plate shape and left at room temperature of 20°C, it binds together in 30 minutes to obtain a plate-shaped minced pork product that is sticky like a pork fillet.

Item 0 Example: Add 3 tablespoons of salt to high-quality ground walleye and add 30% to a portion of it.
M amount of water was mixed and cooled to O, and 30% of the weight of the konnyaku of the present invention with a solid content of 4% was added to another part (at 0°C).
Mixed at less than -5°C) is designated as 02.

C□ and 02 are steamed to make "kamahoko".

Comparing the hardness using the method described above, the following values are taken as an example.

IC2 00C~3"C106 31C~7°C'IO'7 '7'CN10'(:' 10 1020"C
If the value is 1014 or more, the effect of mixing the konnyaku of the present invention can be seen.

Item d Example: 50 parts of minced pork liver cooled to O'c~5°C and 50 parts of uninvented 4% solids konnyaku O'C~5
Add the cooled material to °C, mix thoroughly and make a diameter 10
If the liver is made into a cylinder of 0 wn and left at room temperature of 15°C, the liver will harden in several hours. Liver sausage with good texture is obtained by heat-treating soku and using regular flow.

As mentioned above, it is preferable to determine the amount of the solid content of the konnyaku according to the present invention in accordance with the desired taste and texture, as described above.

As detailed above, the features of the present invention can be summarized as follows.

(2) The konnyaku of the present invention hardly impairs the original taste of fresh fish or livestock meat, and is a safe enhancer.

(2) The konnyaku of the present invention is one of the few safe food binders that can bind or solidify both fresh and processed products at room temperature.

(2) The konnyaku of the present invention can significantly change the quality and texture of the target food by changing its solid content and amount used.

(2) The konnyaku of the present invention mixes well with most target products at a freezing temperature of less than 10'c, and therefore has a wide range of uses.

- Since the pH of the konnyaku of the present invention can be adjusted freely, it can be used with any kind of food.

- Since the konnyaku of the present invention has high water retention, when the konnyaku is applied to food to form a film, even when heat treatment is performed over an open flame, there is little damage to good products, and depending on the method, the product becomes steamed.

The above can be summarized.

The details of the present invention will be explained separately with reference to examples.

◎ Semi-solid or conventional at room temperature, 10' from before freezing
Below C, konnyaku foods and quality additives in liquid, pasty or semi-solid state are included in starch-based processed foods, soybean-based processed foods, milk-based processed products, egg-based processed products, etc.
The gatekeepers for adjusting the quality and using it as a processing agent for kimchi products are as follows.

(Note) The list of target foods is for art universities, so typical ones are listed below.

=) Starch-based udon, soge, ramen, noodle belts, dried noodles, bread, sweets, etc.

b) Soybean-based Soy milk, tofu, natto, etc.

C) Milk type milk, cheese etc.

d) Egg system Mayonnaise, tamagoyaki, omelet, thinly baked eggs, etc.

A method of using the konjac ligature of the present invention for the above-mentioned target food. , b, c, and d will be selected and explained.

Example d: 100 parts of J's wheat flour (strong flour) is kneaded with 2150 parts of the solid content of the 1st class of the present invention at a temperature between o'c and 5°C. If you gradually return the rolled noodles to room temperature, you will get a firm noodle strip.

At this time, the composition of the noodle strip is 100 parts of wheat flour and 144 parts of water.
The weight ratio is 6 parts as 1 part konnyaku powder.

It is difficult to obtain noodle strips with a moderate amount of moisture using normal methods.

Example 6: For 20 parts of soy milk, 4% solids content of konjac of the present invention is added.
Thoroughly mix 50 parts at o'C to 5°C to form a 2
By stretching it into a plate shape of 1111 and returning it to room temperature, a soft plate of hardened soy milk can be obtained.

Item 0 Example: 5% of the konnyaku of the present invention with a solid content of 4% for 20 parts of milk
Thoroughly mix 0 parts between 0''C and 5'C to a thickness of ``W''.
By stretching it into a plate shape and returning it to room temperature, a soft plate of hard milk can be obtained.

Section d Example: 10 parts of raw egg (whole egg) and 20 parts of the 4% solids content konnyaku of the present invention are thoroughly mixed at O'Q to 5°C, rolled out to a thickness of 18 cm, and returned to room temperature. Soft plate-like pieces of whole eggs can be obtained.

As detailed above, the percentage characteristics of the present invention can be summarized as follows.

(1) The konnyaku of the present invention is a safe filler that does not impair the original taste of starch-based, soybean-based, yuan-based, or egg-based products.

(2) Although the konnyaku of the present invention is highly traditional, it can bind or coagulate liquid foods at room temperature.

(3) The konnyaku of the present invention can significantly change the taste and texture of the target food by changing its solid content and amount used.

(4) The konnyaku of the present invention is #, iiJ~lo
It has a wide range of uses because it mixes well with most target foods at temperatures below 'c.

(5) Since the PH of the konnyaku of the present invention can be freely adjusted, it can be used with any quality product.

(6) The konnyaku of the present invention has shape retention, heat resistance, and water resistance, so that it does not easily lose its shape even when bathed in hot water.

The above can be summarized.

Details of the present invention will be explained separately with examples 〇◎ Semi-traditional or ll1lj state in regular floods, 10°C from before freezing
Konjac foods and food additives in a liquid, pasty or semi-conventional state are used as oils and fats, seasonings, fruits and processed products thereof, side dishes and processed products thereof, alcoholic beverages, luxury foods, etc., and food products. The details of how to use it as a processing fee are as follows.

('lF) Since the list of target foods is for art universities, typical ones are listed below.

G) Fats and oils, seasoning margarine, miso, soy sauce, ketchup, bonito flakes, kelp h) Fruits and their processed products Orange and its juice, tomatoes and their juice,
Apples and their juice, canned oranges C) Side dishes and their processed products Carrots, spinach D) Alcoholic beverages, luxury goods Sake, grape wine, coffee, Beni? The method of using the konjac of the present invention for the above-mentioned products of good quality, such as tea, jelly, yokan, and Chinese herbal medicine, will be explained by selecting representative examples from α l, , e, and d.

Example 4: 100 parts of commercially available miso and 1 part of 3% solids konnyaku of the present invention
00 parts were sufficiently mixed at a temperature of 0°C to 5°C to form a plate with a thickness of 10TR+ and left at room temperature.

You will get a plate-shaped miso that hardens in about 1 hour.

b. 100 parts of roughly crushed top-side canned oranges and 100 parts of the 3% solids content konjac of the present invention were sufficiently mixed at a temperature between 0.3°C and 5°C, formed into a plate with a thickness of xowi, and kept at room temperature. Leave it on. Obtain a plate-shaped orange that hardens in about 1 hour. Example 0: Mix 100 parts of ground carrots and 80 parts of the 4% solids konnyaku of the present invention at 0°C to 5°C. When the mixture is mixed and left at room temperature to form a film with a thickness of 0-5 fl, a film of "carrots" can be formed in about 30 minutes.

Example d: 20 parts of fine powder of roasted coffee beans and 50 parts of the 3% solids content konnyaku of the present invention are sufficiently mixed at 0°C to 5°C to form a plate with a thickness of 2. If you leave it at room temperature, you can make a "coffee bean plate" in about an hour. This is poured into hot water to easily extract the coffee extract and make drinking coffee.

As detailed above, the features of the present invention can be summarized as follows.

l) The konnyaku of the present invention is a safe flavor enhancer that does not impair the original taste of fats and oils, seasonings, fruits and processed products thereof, side dishes and processed products thereof, alcoholic beverages, and luxury goods. The konnyaku of the invention is naturally sensitive and can congeal or solidify liquid foods at room temperature.

3) The taste, texture, and form of the konnyaku of the present invention can be significantly changed by changing its solid content and amount used.

4) The konjac of the present invention mixes well with most quality products at temperatures below 10'C before freezing, so its uses are wide.

5) Since the PH of the konnyaku of the present invention can be freely adjusted, it can be used with any quality product.

6) The konnyaku of the present invention has shape retention, heat resistance, and water resistance, so it does not easily lose its shape even when bathed in hot water.

The above can be summarized.

The details of the present invention will be explained separately with reference to Examples.

The following T/C claim 1 and examples related to this claim and nine non-defective products will be described in order.

In order to avoid discrepancies in the content of the examples, the examples will be described based on the following promises.

(Notes) (1) A commercially available konnyaku powder was used, but since it was purchased in separate lots, its properties varied greatly and the specific acidity was not constant.

(2) Production The state of the konnyaku of the present invention is explained by comparing the state at room temperature and before freezing and at less than ~10° C. Z) The state is explained according to the following criteria.

(Hereinafter, normal temperature in the description of examples refers to lo'c ~ 30°
Use 20"C, which is between C.) Coagulation A: Hardly coagulated state If slightly softer than BA〃 0 Hard state of tofu or pudding D State of tofu or pudding〃 E Soft state of tofu or pudding 〃 F If it is barely forming a gel, it is liquid. M If it is invert sugar and the sugar content is less than 50 cm (less than 10 cm before freezing), it is less than the sticky trap state. Liquid if it is a mixture of BA and gel. A Paste-like gel B A paste-like raw material with slight syneresis. Among the above materials, those with a large amount of syneresis and water syneresis during "solidification" become liquid B. Also, for properties that are intermediate between the above terms, use the closest expression.

Also, the 10 mark on the shoulder of the alphabet means that it is slightly stronger, and the - mark means that it is slightly weaker.

(3) The konjac of the present invention used in the examples of foods and food additives is referred to in the examples in which it was produced.

In addition, the name of the konjac of the present invention, for example, the konjac of the present invention produced by swelling 4.7 konjac powder in 1000 cc of water is referred to as the 4% konjac of the present invention.

(4) The names of the target non-defective products produced through the R7 Yuyaku encounter of the present invention are designated by the following naming method.

σ When the konnyaku of the present invention is used as a good product, the name of the added flavor and similar negative moxibustion sensation b When the konjac of the present invention is used as a non-defective product, the name of the added food Purpose The name of the good product is 10' from before freezing. (: “The condition of a good product at less than ”, the condition of food that can be eaten at room temperature,
Or give the name b.

(5) In the explanation of the embodiments, what is explained in claim 1 shall be referred to in order to make it similar to clause 5 and below, and duplication of explanation shall be avoided.

(6) In the examples, P after reaction of the konnyaku of the present invention
H adjustment is carried out according to the product, but the pH value adjusted by neutralization or dealkalization is about 55 to 7.2, so it is not particularly described for convenience.

(7) In the Examples: "Normal temperature" refers to a temperature before 20"C. Also, "low temperature state" refers to a low temperature.

refers to a temperature lower than 10°C before freezing.

Furthermore, in the description of the additive food, the mixing of temperature-measured additives with the konnyaku of the present invention, or other explanations, "low temperature" refers to "from before freezing to less than lo"c.

(8) (a,) % Examples of Claims Paragraph 1 Example (1) to (1st) are text examples, and Examples (19) to (
33) Since the contents are similar in t', it is made into a table. Example (34) to (39) are sentences, Example (40)
The contents up to (63) are similar, so they are listed as a table.

Cb) % Examples of Claims Item 5 Examples (64) to (69) are text examples, and Example (7)
Items 0) to (8)) are listed as a table because their contents are similar.

(C) Example of claim 6 Example (88) to (91) are written as sentences, Example (92)
~(lO3) are shown in the table.

Cd) Example of claim 7 Example (104) to (l O9) are text, Example (
110) to (lrs l) are a table.

Example (1) (Claim 1) Konjac powder 1
10 OOCC of water was added to 0f, stirred for 30 minutes until it swelled, and then left to stand for 12 hours to form a stable konjac powder swollen product. Sodium citrate and calcium hydroxide as catalysts for producing konjac of the present invention are added to the konjac powder swollen product and mixed thoroughly to produce P)(lo, ,
- Prepare a mixture of the corn flour swollen product and the catalyst.

The mixture is heated to keep the temperature of the mixture above SO° C., and heat treatment is performed for ≠O time to complete the reaction and obtain the konnyaku of the present invention.

Condition at room temperature: Solidified C- Condition at low temperature: Liquid 8- Example (2) Add 1000 CC of water to 30 f of konnyaku powder, stir for 30 minutes until it swells, then leave it for 2 hours. A stable konjac powder swollen product is obtained.

adding sodium tartrate and calcium hydroxide to the konjac flour swollen product as a catalyst for producing konjac of the present invention;
Adjust the pH to ii and θ0 and mix thoroughly to prepare a mixture of the swollen konjac powder and catalyst.

The mixture is heated, the temperature of the mixture is maintained at 0° C. or higher, and the reaction is completed by heat treatment for 30 minutes to obtain the konnyaku of the present invention.

Condition at room temperature: Solidification B Condition at low temperature: Gel A- Example (8) Konjac powder 30? 1000 cc of water was added to the mixture, stirred for 30 minutes in the swelling groove, and then left to stand for 7.2 hours to obtain a stable swollen konjac powder.

Adding sodium acetate and calcium hydroxide as a catalyst for producing konjac of the present invention to the swollen konjac powder, and adjusting the pH
ii. Mix thoroughly to prepare a mixture of the swollen konjac powder and the catalyst.

Heat the mixture and check the temperature of the mixture? The temperature was maintained at θ°C or higher and heat treatment was performed for 1 hour to complete the reaction and obtain konnyaku.

Condition at room temperature: Solidification A Condition at low temperature: Gel A Example (4) Konjac powder 10? Add 1000 cc of water to the mixture, stir for 3θ minutes at step 1 until it swells, and then leave to stand for 2 hours to obtain a stable konjac powder swollen product.

Adding sodium lactate and calcium hydroxide as a catalyst for producing konjac of the present invention to the konjac powder swollen product,
The pH is adjusted to 10, 2θ and thoroughly mixed to form a mixture of the konjac powder swollen product and the catalyst.

The mixture is heated to maintain the temperature of the mixture at yo° C. or above, and heat treatment is performed for 1 hour to complete the reaction and obtain the konnyaku of the present invention.

Condition at normal temperature: Solidification C- Condition at low temperature: Liquid A Example (5) 10 OOCC of water was added to konjac powder oi, stirred for 30 minutes until it swelled, and then left for 12 hours.
t) to obtain a stable konjac powder swollen product.

To the swollen konjac powder, 1 sodium phosphate was added as a catalyst for producing konjac according to the present invention, and 1 was added to the konjac powder at pH 10.30.
Mix thoroughly to form a mixture of the swollen konjac powder and catalyst.

The mixture is heated to keep the temperature of the mixture above 0° C., and the reaction is completed by heating for 7 hours to obtain the entire konnyaku of the present invention.

Condition at normal temperature: Solidification B Condition at low temperature: Gel A Example (6) 1000 cc of water was added to 30 liters of konjac powder, stirred with 30 molecules of Hf until it swelled, and left for 12 hours to form stable konnyaku. Use it as powdered granite.

Adding sodium polyphosphate and calcium carbonate as a catalyst for producing konjac of the present invention to the konjac powder swollen product,
Adjust the pH to 10.10 and mix thoroughly to prepare a mixture of the swollen konjac powder and catalyst.

The mixture is heated, the temperature of the mixture is maintained at 0° C. or higher, and the reaction is completed by heating for 7 hours to obtain the konnyaku of the present invention.

Condition at normal temperature: Solidification B Condition at low temperature: Gel A Example (7) 100cc of water was added to konjac flour 101, and after stirring for 30 minutes until it swelled, it was left to stand for 72 hours to ensure stable konjac powder swelling. Make it a thing.

Sodium metaphosphate was added to the konjac powder swollen product as a catalyst for producing konjac of the present invention, and the pH was adjusted to 10.10.
The konjac flour swollen product and the catalyst are mixed thoroughly to form a mixture of the konjac powder swollen product and the catalyst.

The mixture is heated to keep the temperature of the mixture above Po° C., and heat treatment is performed for 30 minutes to complete the reaction and obtain the konnyaku of the present invention.

State at room temperature: Solidified E State at low temperature: Liquid A Example (8) 1000 cc of water was added to konjac flour≠02, stirred for 30 minutes until it swelled, and then left to stand for 72 hours to obtain stable konjac flour. Let it be a swollen product.

Sodium birophosphate is added to the konjac powder swollen product as a catalyst for producing konjac of the present invention, adjusted to PHIl, /θ, and thoroughly mixed to prepare a mixture of the konjac powder swollen product and the catalyst.

Heat the mixture and check the temperature of the mixture? The temperature is maintained at θ°C or above and heat treatment is performed for 30 minutes to complete the reaction and obtain the konnyaku of the present invention.

Condition at room temperature: Solidification B- Condition at low temperature: Gel A Example (9) Add 100cc of water to konjac powder≠07, stir for 3θ minutes until it swells, then leave it for 2 hours. A stable konjac powder swollen product is obtained. Caustic soda is added to the swollen konjac powder as a catalyst for producing konjac according to the present invention, the pH is adjusted to 10.0/, and the mixture is thoroughly mixed to form a mixture of the swollen konjac powder and a catalyst.

The mixture is heated to maintain the temperature of the mixture above FO° C., and heat treatment is performed for 7 hours to complete the reaction and obtain the konnyaku of the present invention.

Condition at room temperature: Solidified C- Condition at low temperature: Liquid B Example (10) 1000 CC of water was added to konjac powder≠02, stirred for 30 minutes until it swelled, and then left for 72 hours to stabilize. Make a swollen product of konnyaku powder.

Caustic soda was added to the swollen konjac powder as a catalyst for producing konjac according to the present invention, PH/θ, O! The konjac flour swollen product and the catalyst are mixed thoroughly to form a mixture of the konjac powder swollen product and the catalyst.

The mixture is heated to maintain the temperature of the mixture at 7θ°C or higher, and the reaction is completed by heating for 7 hours to obtain the konnyaku of the present invention. Condition in Mejoneko 1: Solidification C Condition at low temperature: Gel 8- Example (11) Water/θoo cc was added to Konnyaku Koko 02, stirred for 30 minutes until it swelled, and then left for 72 hours. to make a stable puffed konnyaku powder.

Caustic Nogu is added to the konjac powder swollen product as a catalyst for producing konjac of the present invention, the pH is adjusted to 10.10, and the mixture is sufficiently mixed to form a mixture of the konjac powder swollen product and the catalyst. The mixture is heated to maintain the temperature of the mixture at 0° C. or higher, and heat treatment is performed for 7 hours to complete the reaction and obtain the konnyaku of the present invention.

Condition at room temperature: Solidification B- Condition at low temperature: Gel A Example (1 g) Add 1000 cc of water to konnyaku powder, stir for 30 minutes with a sweller, and then leave to stand for 72 hours. A stable konjac powder swollen product is obtained.

Caustic soda is added to the swollen konjac powder as a catalyst for producing konjac according to the present invention, the pH is adjusted to 10.20, and the mixture is thoroughly mixed to form a mixture of the swollen konjac powder and the catalyst.

The mixture is heated to keep the temperature of the mixture above gO 0 C, and heat treatment is performed for 3 hours to complete the reaction and obtain the konnyaku of the present invention.

Condition at normal temperature: Solidification B- Condition at low temperature: Gel 8- Example (13) -100 cc of water was added to konjac powder≠07, stirred for 30 minutes until it swelled, and then left for 72 hours. A stable konjac powder swollen product is obtained.

Caustic Nogu is added to the konjac powder swollen product as a catalyst for producing konjac of the present invention, the pH is adjusted to 10.30, and the mixture is sufficiently mixed to form a mixture of the konjac powder swollen product and the catalyst.

The mixture is heated to maintain the temperature of the mixture above Q'C, heat treatment is performed for 1 hour, the reaction is completed, and the konnyaku of the present invention is obtained.

Condition at room temperature: Solidification B Condition at low temperature: Gel A- Example (14) 1000 cc of water was added to konjac powder≠02, stirred for 30 minutes until it swelled, and then left to stabilize for 12 hours. Make a swollen product of konnyaku powder.

Adding caustic soda to the swollen konjac powder as a catalyst for producing konjac of the present invention, PHii, o.

The konjac flour swollen product and the catalyst are mixed thoroughly to form a mixture of the konjac powder swollen product and the catalyst.

The mixture is heated to maintain the temperature of the mixture at 7θ° C. or higher, and heat treatment is performed for 1 hour to complete the reaction and obtain the konnyaku of the present invention.

Condition at room temperature: Solidification A- Condition at low temperature: Gel A Example (15) Add 10θθCC of water to konjac flour≠02, stir for 30 minutes until it swells, and then leave it for 72 hours to form stable konjac. Make a powder-swelled product.

Caustic soda as a catalyst for producing konjac of the present invention is added to the swollen konjac powder, the pH is adjusted to 1.20, and the mixture is sufficiently mixed to form a mixture of the swollen konjac powder and the catalyst.

The mixture is heated to maintain the temperature of the mixture at a temperature of 0.8 or higher, and heat treatment is performed for 1 hour to complete the reaction and obtain the konnyaku of the present invention.

Condition at room temperature: Solidification A Condition at low temperature: Gel A Example (16) 1000 cc of water was added to konjac powder≠02, stirred for 30 minutes until it swelled, and then left for 72 hours to produce stable konjac. Make a powder-swelled product.

Caustic soda as a catalyst for producing konjac of the present invention is added to the swollen konjac powder, the pH is adjusted to 0, and the mixture is thoroughly mixed to form a mixture of the swollen konjac powder and the catalyst.

The mixture is heated to maintain the temperature of the mixture at a temperature of 0.8 or higher, and heat treatment is performed for 7 hours to complete the reaction and obtain the konnyaku of the present invention.

Condition at room temperature: Solidification A+ Condition at low temperature: Gel A Example (17) 1000 cc of water was added to konjac powder≠02, stirred for 30 minutes until it swelled, and then left for 1 hour to stabilize. Make a swollen product of konnyaku powder.

Caustic powder is added to the swollen konjac powder as a catalyst for producing konjac of the present invention, the pH is adjusted to 1.70, and the mixture is sufficiently mixed to form a mixture of the swollen konjac powder and the catalyst.

The mixture is heated to maintain the temperature of the mixture at a temperature of 0.8 or higher, and heat treatment is performed for 1 hour to complete the reaction and obtain the konnyaku of the present invention.

Condition at room temperature Solidification? Condition at low temperature Gel A+ Example (18) Konjac powder≠O? Add 100 cc of water, stir for 30 minutes until it swells, and then leave to stand for 72 hours to obtain a stable konjac powder swollen product.

Caustic soda as a catalyst for producing konjac of the present invention is added to the swollen konjac powder, the pH is adjusted to 12.00, and the mixture is sufficiently mixed to form a mixture of the swollen konjac powder and the catalyst.

The mixture is heated to maintain the temperature of the mixture at a temperature of 0.8 or higher, and heat treatment is performed for 7 hours to complete the reaction and obtain the konnyaku of the present invention.

Condition at room temperature: Solidification A+ Condition at low temperature: Gel A+ Example (84) 1 kg of the Hiroki konnyaku of the present invention of Example (29) was added with potato starch of 1009. Mix 10θ2 sugar thoroughly at low temperature/1
11 pieces, length, width, length, 3crn x Hirom x Ko. The heel is formed into a square pillar of σ and then steamed to form a ``uiro''.

This ``Uiro'' is slightly soft at low temperatures, but hardens at room temperature.

Condition at room temperature: Coagulation A+ Condition at low temperature: Coagulation 'B Example (35) In the Hirokata konnyaku/kf of the present invention of Example (1a),
Mix a small amount of citric acid 102, sugar λooy, natural red pigment, and strawberry flavor and mix thoroughly at low temperature to make strawberry jam.

Strawberry jam is jam-like at low temperatures and solidifies into strawberry jelly at room temperature.

State at room temperature: Solidification B State at low temperature: Gel A Example (86) In the 4Z% konnyaku ikg of the present invention of Example (14),
Cod fillet ioθ2 cut into pieces and boiled in soy sauce,
Mix a little soy sauce and seasonings and mix well in a low tone to make a paste-like ``Nikogori''.

This ``Nikogori'' is paste-like at low temperatures, and becomes a hard jelly-like ``Nikogori'' at room temperature.

Condition at room temperature: Solidification B Condition at low temperature: Gel A Example (87) ≠% konjac of the present invention of Example (29)/kp and beans 715! 00? Mix and knead thoroughly at low temperature to make a paste-like tofu. This tofu is paste-like at low temperature,
At room temperature, it tastes like firm tofu.

Condition at room temperature: Solidification B Condition at low temperature: Gel A Example (88) 100 cc of soy milk was mixed into the 4t% konnyaku of the present invention in Example (29)/kg, and the mixture was thoroughly mixed at a low temperature of 1 to form soy milk. Make a paste.

This soy milk paste is a soft paste at low temperatures, and becomes tofu-like at room temperature.

Condition at room temperature: Solidification C Condition at low temperature: Gel A- Example (80) T-type konnyaku soo S' of the present invention of Example (29)
This is the end of the 3rd party of skateboarders! ;00
S' and Bareishi J: A few minutes! ;09 and kneaded thoroughly at low temperature, formed into an oval shape with a thickness of 10 mm, and fried in tofu to make ``satsusaiage.''

This ``Satsu Amaage'' is soft at low temperatures and crispy at room temperature.

Condition at room temperature: Coagulation A Condition at low humidity: Coagulation B Example (64) (Related to claim 5) The Kochi konjac of the present invention of Example (29),
Thoroughly mix the bowl body surimi soo y at low temperature. After mixing, form into a thick film with a thickness of 7 mm and bring to room temperature.
Separate and harden.

Condition at room temperature Solidification B Condition at temperatures below θ℃~lθ℃ Gel Example A (65
) Konnyaku 700 of the present invention in Example (16)? After mixing and mixing thoroughly at 0°C to less than IO'C, the mixture is made into a plate with a thickness of 10m and 10m and exposed to room temperature to harden.

Condition at room temperature Solidification B Condition at θ℃ to less than 10℃ Solidification E Example (66
) 4L chikonnyaku of the present invention of Example (29), too
y and walleye surimi with salt / kg and a small amount of sugar, mirin, glutamic acid soda, etc. and a few minutes of potatoes /! .

Thoroughly practice 2 with the crusher! ′) @Attach the plate to the board≠
After aging for 1 hour at θ°C, it is steamed to make Gamahoko.

This ``kamaboko'' is a ``gamanito'' cultivation method that has almost the same texture regardless of whether it is at low or room temperature.

Condition at normal temperature: Coagulation A Condition at low temperature: Coagulation B Example (67) Example (67) Example (29) of the present invention ≠ konnyaku lθ0 and potatoes ≠ 02, egg white, 2009, foamed into a firm foam Add 100 f of salted walleye surimi to the mixture, mix thoroughly, form into a square hanpen shape, put in a hot water bath, and solidify to make ``hanpen''.

This ``Hanpen'' is a little soft at low temperatures, but at room temperature it has a normal texture but is a little firm.

Condition at room temperature: Coagulation B Condition at low temperature: Coagulation C Example (68) 100 y of commercially available miso was mixed with 300 F of the present invention of Example (88) and mixed with light.
Pickle 2002 salmon fillets at a low temperature.

After soaking for about 26 hours, the salmon is taken out, the anti-sticking miso is removed, and the salmon is pickled in miso.

When this is baked and eaten, pickled fillets with little change in texture at both low and room temperatures are obtained.

Example (60) Flathead konnyaku soo fi of the present invention of Example (81)
+ pork! ;00 f, chopped green onions, 2o
o y, starch 10? Add some seasonings, mix well, wrap the mixture in a shumai noodle strip, and steam it to make shumai.

This shumai is soft at low temperatures and firm at room temperature.

Condition at room temperature: Coagulation 0 Condition at low temperature: Coagulation E Example (SS) (Claim 6) All-purpose wheat flour 1000? and Hirokari Konnyaku of the present invention in Example (16)! 002 and common salt IOY are mixed and kneaded thoroughly at a low temperature, then cut into udon-like pieces, boiled in boiling water, cooled in cold water, and boiled to make udon noodles.

This udon will become firm at room temperature. What is particularly characteristic is that when boiled in the above-mentioned hot water, ordinary udon noodles without the konjac of the present invention become fluffy or paste-like (IgJ). - - - - After a period of 8 hours, it becomes thin or paste-like.

Example (89) 3% of 6 light of Example (80) to 100y of fresh cream
Konjac 100? and sugar 201 at low temperature to make a cream paste.

A mild paste at low temperature that solidifies at room temperature. State at room temperature: Coagulation C. State at low temperature: Gel A Example (90) Egg white 60? and 0 grams of sugar and 20 grams of starch syrup? and examples (
29) Mix with Hiroki Konjac J07 of the present invention and whisk at low temperature, add egg yolk soy and mix. Flour soy.
Sieve through the mixture, mix lightly, pour into a mold, and bake in the open to make baked castella. This castella is thin and has a soft taste.

In particular, it has excellent foam retention.

Example (91) 1000 fl of strong flour is mixed with yeast, Sunasuke, Shoko 1 and Konnyaku 3007 of the present invention of Example (38), kneaded thoroughly, fermentation is carried out in the next step, and after degassing, Example ( 48) Add sugar 209 to the paste cheese pudding and make it into a bean paste shape. Put the degassed bread dough into an anban shape and use it as an anban material at 2≠O℃.
Heat the skin at ~260°C for 30 minutes to obtain cheese anban.

The characteristic of hon-anban is that the cheese is difficult to remove during soage.

Example (104) (Relationship of Claim 7)
The F% konjac soo y of the present invention in Example (29) and the butter λooy are mixed at low temperature while being crushed into butter, and thoroughly kneaded to form a paste butter.

This butter is paste-like at low temperatures and solidifies at room temperature.

Condition at room temperature: Solidification 8- Condition at low temperature: Gel A- Example (105) The Hirokata Konjacta 001 of the present invention of Example (29) and 300 t of commercially available soft margarine were mixed at a low temperature and thoroughly kneaded. Combine to make paste margarine.

This margarine is a paste at low temperatures and solidifies at room temperature.

Condition at room temperature: Solidification A Condition at low temperature: Gel A Example (106) Example (Two p% konnyakuro 00 tons of the present invention and commercially available ketchup toor are mixed at a low temperature and thoroughly mixed to make a paste. Make it ketchup.

This ketchup paste is a low-temperature paste that solidifies at room temperature.

Condition at normal temperature: Solidification C Condition at low temperature: Gel A Example (107) Example (29) of the present invention ≠ konnyaku 300 f, salad oil jtOf, vinegar rot, salt 10 f, seasoning,
Mix the dressing mixed with spices and mix thoroughly at low temperature to make a paste dressing.

This sauce becomes a paste at low temperatures and solidifies at room temperature.

Condition at normal temperature: Solidification C Condition at low temperature: Gel A- Example (1os) Flathead konnyaku of the present invention of Example (81) ° too y
Mix 10cc of second-class sake at low temperature and knead thoroughly to make paste sake.

This sake is a viscous liquid at low temperatures and solidifies lightly at room temperature.

State at room temperature: Solidified E State at low temperature: Liquid B Example (101)) In the present invention of Example (81), 100cc of first grade whiskey is mixed with 300 f of the 2-chikonnyak at a low temperature, and thoroughly kneaded to form paste whisky. do.

This whiskey is liquid at low temperatures and lightly solidifies at room temperature.

Condition at normal temperature: Solidified E Condition at low temperature: Liquid B 385 Procedural amendment (spontaneous) J5, Satsuki, 1980 Director of the Japan Patent Office Kazuo Wakasugi 1, Indication of case Patent Application No. 074940, 1988゜Title of the invention New konnyaku food and food additives and their use method 3, Relationship with the case of the person making the amendment Patent applicant: 231 Address: 179-3 Mamerodai, Naka-ku, Yokohama, Kanagawa Prefecture
Name: Kazuo Hara 4゜Agent: 154 Address: Pfr: 2-32 Wakabayashi, Setagaya-ku, Tokyo, F1
In the specification of No. i23, Detailed Description of the Invention Section 6゜Contents of the Amendment From page 9, line 8 to page 10, line 11, "On the other hand, the present invention..., that is," Delete.

Claims (1)

[Scope of Claims] 1. Konjac food and food strain 7111 which are semi-solid at room temperature and liquid, pasty or semi-solid at temperatures below 10°C before freezing. 2. The above by adding sodium citrate, sodium tartrate, sodium malate, sodium lactate, sodium acetate, sodium succinate, etc. alone or in combination with konjac sweet potato or konjac powder containing appropriate water, or in combination with calcium hydroxide. The pH range of the drug is sufficiently mixed with an additive V of 10.01 or more, 12.20.
After heat treatment at 50°C or higher in a stable state below, neutralize or dealkalize to produce konjac in a semi-solid or solid state at room temperature, and in a liquid, pasty or semi-solid state at 10°C lower than before freezing. The konnyaku food and food additives according to claim 1, which are in a semi-solid or solid state at room temperature and in a liquid, paste-like, or semi-solid state at temperatures below 10°C before freezing. 3. Sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, sodium metaphosphate, potassium metaphosphate, sodium phosphate (1-3), phosphoric acid (l) to konjac potato or konjac flour, etc., moistened with appropriate water. N3) potassium, phosphoric acid (
lN2) PR range of 10.01 or more 12.20 of ammonium etc. alone or in combination, or in combination with calcium carbonate, the above drugs are added and mixed thoroughly.
After heat treatment at 50°C or higher in a stable state below,
Semi-solid or solid state at room temperature after neutralization or dealkalization,
Claim 1, characterized in that konjac is produced in a liquid, pasty or semi-solid state at a temperature below 10°C below freezing, which is semi-solid or solid at room temperature and below 10°C below freezing. Konjac foods and food additives in liquid, paste or semi-solid state. 4 Add the above-mentioned agents such as caustic soda, caustic potash, carbonate underlayer, potassium carbonate, calcium hydroxide, sodium sulfite, etc. singly or in combination to konjac potato or konjac flour, etc., which have been properly hydrated, and mix thoroughly. OP
After heat treatment to 5Q'C or higher in a state where the H range is 10.01 or more and 12°20 or less, it is neutralized or dealkalized and becomes semi-solid or solid at room temperature, and becomes 10% higher than before freezing.
The method according to claim 1, characterized in that konjac is produced in a liquid, pasty or semi-solid state at temperatures below 10°C, which is semi-solid or solid at room temperature and liquid or paste at temperatures below 10°C before freezing. Konjac foods and food additives in solid or semi-solid state. 5. Contains konjac foods and food additives that are semi-solid or solid at room temperature and liquid, paste, or semi-solid at temperatures below 10°C before freezing, to improve the taste of marine products or Makuuchi or processed marine products or Makuuchi processed products, etc. Adjustment of texture,
How to use it as a food processing agent. 6 Konjac food and food strain Karomono, which are semi-solid or solid at room temperature and liquid, pasty or semi-solid at temperatures below 10°C before freezing, are used as starch-based processed foods, soybean-based processed foods, and dairy-based processed foods. -Adjusting the taste and texture of egg-based processed foods and how to use them as food processing agents. 7. Contains 710 konjac foods and food strains that are semi-solid or solid at room temperature and liquid, paste, or semi-solid at temperatures below 10°C before freezing, such as oils and fats, seasonings, fruits and processed products, side dishes and How to use it to adjust the taste and texture of processed products, alcoholic beverages, luxury goods, etc., and use it as a food power 11 ingredient.