JPS59227266A - Colored noodle made from devil's-tongue - Google Patents

Abstract

PURPOSE:To remove a calcium smell, improve the application property and permeability of a seasoning and improve the apetite enhancing effect due to a fast and bright coloring, by dipping noodles made from devil's-tongue in an acidic solution to acidify and decolorize the noodles at the same time, and coloring the resultant noodles. CONSTITUTION:KONJAK (devil's-tongue) flour and water are mixed in a given proportion to give a swollen KONJAK solution containing the swollen KONJAK, and 0.05-0.5wt% calcium hydroxide is added to the resultant solution to congulate and mold noodles, made from the devil's tongue, and having a larger surface area than the cross-sectional area in an optional cross-sectional shape. The resultant noodles made from the devil's-tongue are then dipped in an acidic solution in 0.1-1.0% concentration. Thus, the alkalinity of the noodles made from the devil's-tongue are neutralized, and replaced with ascidity to decolorize contaminating different colored materials, e.g. skin wastes of devil's-tongue roots, and dark cloudy parts colored by the coagulation with the alkali at the same time. The decolorized noodles are then dipped in an edible colorant solution of an optional hue to afford the aimed colored noodles, made from the devil's-tongue, and having a fast and bright color.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to colored shirataki that can be colored freely and yet retains strong coloring properties, and has high commercial value and excellent flavor and taste.

Although ψI-song has been widely recognized as a food with intestinal regulation effects since ancient times, its composition is approximately 95-96% water and is completely tasteless, so it has traditionally been eaten with soy sauce or It was eaten after being sufficiently seasoned by simmering it in a seasoning liquid such as sugar or adding highly seasoned miso sauce.

On the other hand, in recent years, there has been a remarkable improvement in the quality of dietary habits, and as a result, there has been a growing tendency to consume too much energy, which has become a factor that impairs health.
Medically, in addition to its traditional intestinal regulation effects, Xun dM has excellent effects such as preventing diabetes, preventing increases in cholesterol levels, preventing colon cancer, promoting the excretion of waste substances, and preventing constipation. Coupled with this discovery, there is a strong desire to actively consume hooks.

On the other hand, in the current eating habits, westernization and spoon-based eating are becoming widespread, and traditional menus based on seasoning and cooking, which mainly consist of cooked rice, are being replaced by menus that mainly include bread and noodles. Various types of spices, vinegar, and spices are mainly used, and cooking methods range from raw to stir-frying, baking, deep-frying, steaming, etc., so these seasonings and cooking methods Requests have been made for 36 song materials that fit the criteria.

However, at present, Y7j Di is simply formed into an elongated shape and its surface area is increased to increase the adhesion and permeability of seasonings, and the so-called thread jI-song is used exclusively, which improves the cooking ability, that is, the cooking ability. However, since the thread 3~ contains Cal/Rum hydroxide, which is a coagulant, and maintains strong alkalinity, it does not only react when it is raw but also when heated during cooking. Not only does it emit a distinctive lime smell, which significantly reduces appetite, but the seasonings, such as various sauces, vinegar, and spices, are generally acidic, so even if they are impregnated or filtered to impart umami, they are alkaline. The neutralizing effect of acid works, causing loss of umami and denaturation of taste.
Furthermore, the color tone becomes dark and cloudy due to the inclusion of calcium hydroxide, which is a coagulant, so there is a risk of visually increasing loss of appetite when serving the food. As a result, the pigment may be broken down into short poems and discolored, or even if the coloring is completed, the coloring spots will be significant and there is a risk that the value of the song will be diminished. It is fraught with many problems.

The present invention has been made to solve this problem, and the present invention is based on a ρT6 solution of about 6 degrees, which is made by mixing hook powder and water in a predetermined ratio and swelling the mixture. 5%
Add Cal/Rum hydroxide in the weight range of Shirataki is immersed in an acidic aqueous solution with a concentration of 01 to 10 to neutralize the alkalinity of the shiradaki and replace it with acidity.In addition, it removes any unusual substances such as shavings of yellow yam skin and dark spots related to alkali coagulation. By decolorizing the white/a i++ and then immersing it in a food coloring solution of a predetermined 11 to 4 color to create a strong and clear color, it prevents the dispersion of lime odor and improves the adhesion and penetration of seasonings. To provide a colored shirataki that prevents the denaturation of seasonings while reducing the redness, has a rich flavor and nutritious effect, and exhibits a large visual appetite-stimulating effect due to its robust and clear coloring.

Below, the present invention will be explained in detail based on the drawings. Figure 1 is an enlarged explanatory view of Shirataki, Figure 2 is a cross-sectional view of the same, Figure 3 is an enlarged explanatory view of decolorized and acidified Shirataki, and Figure 4 is an illustration of the book. It is a detailed explanatory diagram of the invention, and the mixing ratio of jθIll town powder and water is determined in various ways depending on the desired hardness or elasticity of the shirataki to be formed, and also depending on the quality of the hook powder itself, especially the water absorption rate, etc. Although there is some variation, generally water is mixed in a ratio of about 20-70 parts to 1 part dN powder. The mixed hook powder absorbs water and swells to form a jIi curve swelling solution, but calcium hydroxide as a coagulant is added to the glue swelling solution in a weight range of 005 to 05. The actual alkalinity (PH) of the seaweed is regulated to approximately 11.5 to 12.4, and the seaweed is solidified into an arbitrary shape so that the surface area is larger than the cross-sectional area, and then stirred (1).
form. In this case, the actual alkalinity (PH)'! i=
It is important to maintain a certain level of acidity at approximately 11.5 to 12.4 degrees during the subsequent neutralization and acid replacement, and it is important to maintain a certain level of acidity. If the amount added is less than this range, the hardness of Shirataki +11 will be weak and it will become brittle upon substitution with acid ino and will not be commercially available at all, and the amount of calcium hydroxide added will increase.
It should be noted that in case C, a large amount of time is required for neutralization-acidic substitution and decolorization, resulting in a significant decrease in productivity. On the other hand, making the surface area larger than the cross-sectional area not only facilitates neutralization and acidic substitution, but also improves the adhesion and permeability of seasonings, thereby significantly improving the flavor and nutritious effect. Forming a surface area larger than this cross-sectional area means forming it to a maximum diameter of 4 mmφ or less even when the cross-sectional shape is circular as shown in Figure 2 A, and also as shown in Figure 2 B, C, and D. With such a shape, the surface area is larger than the cross-sectional area, which is easier to discard.

By immersing the thus formed shirataki (11fr) in an acidic aqueous solution with a concentration of 01 to 10%, the alkali of the shirataki (1) is neutralized and the shirataki (1) is acidified. Unusual colored substances (IA) such as shavings of Japanese yam bark that are mixed into the layered shirataki (1) and dark cloudy parts (IB) caused by alkali coagulation.
) is decolorized to obtain decolorized acidified shirataki (2).

In this case, the acidic aqueous solution 'e' is a mixture of acetic acid, sour/golic acid, citric acid, acetic acid, lactic acid, etc. with water in the range of 0.1 to 10, and its substantial acidity ( PH) is approximately 2
Shiradaki (1) is regulated to have an acidity of about 8 to 40, and the alkali of Shirataki (1) is neutralized and becomes decolorized and acidified Shiradaki (2) which has an acidity of about 35 to 45. In this case, if it is necessary to perform decolorization or neutralization-acidification in a shorter time, it is advisable to heat the acidic aqueous solution or boil it.

By diluting the thus obtained acidified shirataki (2) to a predetermined concentration and immersing it in a food coloring solution of an arbitrary hue, colored shirataki (3) is created by coloring the shirataki with an arbitrary hue and being strong and vivid. . Even in such cases, if coloring can be achieved in a short time, it is advisable to appropriately warm or boil the food coloring solution.

The present invention consists of a structure such as "double series", and has a 1L
The hydration power is 005-05 for the li pre-swelling solution.
% by weight and is coagulated into an arbitrary shape with a surface area larger than the cross-sectional area. Therefore, it is possible to obtain the desired shirataki by simply immersing it in an acidic aqueous solution with a concentration of 4 to 10%. It is possible to easily and efficiently decolorize the dark cloudy part due to foreign colored substances mixed in or alkali coagulation, and neutralize and acidify the alkali, and the acidity (P) () is approximately 35 to 45. As a result, the growth of various fine particles is suppressed, making it possible to maintain the quality for a long period of time.Furthermore, during acid replacement, alkaline matter, especially the calcium hydroxide contained in the product, is washed out and fine particles are removed. Because many pores are formed and the outer surface is significantly roughened, there is no lime odor at all, and the adhesion and permeability of seasonings are significantly increased, and the surface is also impermeable to adhesion or permeation. When seasonings are placed in an acidic atmosphere, the taste does not change and the flavor is extremely nutritious.Although the coloring is clear because it has been bleached, the roughening of the outer surface keeps the coloring strong. Not only can it be cooked, but its acidic nature makes the pigment stable for a long time, so it has a visual appetite-boosting effect.Furthermore, since the surface area is larger than the cross-sectional area, it is suitable for all kinds of cooking methods. It can be said that it is the perfect J16 song replacement for the Western style snacks that Odori 9 is doing.

Example jlj Q'U powder lK17 was mixed in a ratio of 40 parts water to 9 parts to swell it, and this swollen solution was mixed with Cal/Rum 2007 hydroxide, and then transferred under pressure with a gear pump to a mouthpiece. While discharging and solidifying, 11 pieces of shirataki with a circular cross-sectional shape and a diameter of 21 mm were prepared. Next, the shirataki was boiled for 30 minutes in an acidic water bath containing 10% acetic acid to obtain a decolorized and acidified shirataki with a concentration of approximately 32 ml of acid (Pl). Red No. 106, C27J (29N2Nao7 S2, ) Boil for 30 minutes in a 500 times diluted solution to obtain 5 colors of Shirataki.

The colored shirataki obtained by scenting does not rot or change in quality even after being left for about two months, and the coloring does not deteriorate at all.

[Brief explanation of drawings]

Fig. 1 is an enlarged explanatory view of Shirataki, Fig. 2 is a cross-sectional view of the same, Fig. 3M is an enlarged explanatory view of decolorized and acidified Shirataki, and Fig. 4 is an enlarged explanatory view of colored Shirataki of the present invention. Explanation of symbols (1)...Shirataki (IA)...Different color (IB)...Dark white cloudy area (2)...Decolorized acidified shirataki ( 3)...
...Colored Shirataki patent applicant Kenmochi Shoten Co., Ltd.

Claims (1)

[Claims] It is made by mixing Jrli powder and water in a predetermined ratio and allowing it to swell! 0.05-0.5% for 1llii swelling solution
Shirataki, which is made by adding calcium hydroxide in a weight range and coagulating and molding it into an arbitrary cross-sectional shape with a surface area larger than its cross-sectional area, is placed in an acidic solution with a concentration in the range of 0.1-1.0%. 1. A colored shirataki, characterized in that it is immersed in water to decolorize and acidify it, and then immersed in a food coloring solution diluted to an arbitrary hue and a predetermined concentration, thereby being colored to an arbitrary hue.