JPS6019471A - Utilization of konjak (paste made from starch of devil's tongue) - Google Patents

Abstract

PURPOSE:To use KONJAK as an industrial material, by adjusting the pH of raw KONJAK with a basic amino acid or an amine, and heating the treated KONJAK. CONSTITUTION:The tuberous root of starch of devil's tongue is properly hydrated, adjusted to 6.5-12.0pH with a basic amino acid such as L-arginine, L- lysine, etc. or an amine such as amylamine, diethylamine, etc., and heated at >=50 deg.C, e.g. at about 90 deg.C. The product is optionally neutralized or dealkalized to obtain KONJAK which takes a state from liquid to plastic at <=10 deg.C. If necessary, it is frozen, dried or dehydrated to obtain a hardly water-soluble material or nonplasticizable material, and is used as a material for food, agriculture, fishery, pharmaceuticals, and various other industrial fields.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method of using konjac, and more specifically, a method of using konjac, in which a basic amino acid such as L-arginine or L-lysine is added to a suitably hydrated konjac potato or konjac flour as a basic catalyst. Or, add amines such as amylamine, diethylamine, 2-aminoethanol, etc. and heat-treat at 50°C or higher in a stable state with a pH range of 12.20 as the upper limit, then as it is or neutralize it. Or, by dealkalization, konnyaku, which has the properties of a plastic substance rather than a liquid at 10"C or below, can be directly used as an industrial material, i.e., an additive related to food, agriculture, fisheries, industry, civil engineering and construction, medicine, ceramics, etc. The issue is whether to use the konjac as it is or with other substances as a raw material, or to freeze, dry, or dehydrate the konnyaku as it is, or use it as a poorly water-soluble substance or non-plastic substance as the industrial material.

As an invention related to the present invention, the method known to the present inventor is as follows.

(a) ``Plastic konnyaku food and food additives that plastically transition between liquid and solidified states depending on the degree of cold temperature'' (Patent Application 1982-2096.38) (b) ``At room temperature, Konjac foods and food additives in a solid or solid state, liquid, pasty or semi-solid at temperatures below 10°C before freezing” (Patent Application 1987-74940, Novel Konjac Foods and Food Additives and Food Additives) How to use it.)
(C) [An aqueous solution of plastic konjac, which plastically moves between a liquid state and a solidified state depending on the degree of cold temperature, alone or in a mixture with other substances, can be used as a film, plate, grain, lump, element, etc.] , production of poorly water-soluble solidified products that are not easily deformed by external force, even when the cold-treated product is at room temperature or high temperature, by cold-treating the shape of a string, rod, pillar, etc. Method. ” (Special application 5'l-21930
There are inventions such as 9).

(e) “Semi-solid muscle or solid state at room temperature, 10% more than before freezing.
It is characterized by freezing, drying, or dehydrating konnyaku that is liquid, pasty, or semi-solid at temperatures below ℃, either as it is or with other substances, to make it into a poorly water-soluble or non-plastic product. How to use konnyaku. ”
(Note: Each of the above invention groups will hereinafter be referred to as the inventions of Sections a, B, 6, d, and 0. Also, the present invention and the konjac-based products of each section will be hereinafter referred to as konjac derivatives.) ○
The differences between the present invention and the items a, b, c, d, and e can be summarized as follows.

(Note) Terms c and d are accompanied by a, and e is accompanied by b, so
If necessary, it may be explained as two sets, a, c, d, and e.

(2) In the present invention, the basic catalyst used has a wide range of PH@ which is the sum of a and b.

■ As an effect of the above item 0, it is a plastic konnyaku in the a- term, and at the same time, it is semi-solid or solid at room temperature in the b term.
It also has the properties of liquid, pasty, or semi-solid konnyaku at temperatures below 10°C before freezing.

(2) The produced konnyaku derivative of the present invention has a wide range of uses in general industries such as food, agriculture, fisheries, industry, civil engineering, construction, medicine, and ceramics.

■ Basic amino acids and amines are used as catalysts. This has many advantages over a, c, d, s, and e.

(A) Catalysts a, c, d, s, and e in foods using basic amino acids are basically neutralized or removed after the konjac derivative is produced, but according to the present invention, they can be removed. There's no need. Moreover, the negative effects of konjac are small and the effect of its use in food is great, while the production of konjac derivatives is stable.

(B) Amines While konjac derivatives made from amines can be made with strong viscosity, the residual amines have a synergistic effect with the properties of konisek derivatives, and the uses of amines directly lead to ways to use konjac derivatives. .

Next, we will post some examples of how to use it.

○ An embodiment of the konjac derivative of the present invention is "from a liquid to a paste form at room temperature (aspect of the invention in section a)" and contains amines.

Leather hair removal paste. Detergents or their additives, flotation agents,
Anticorrosion grease, insecticide, emulsifier.

○ The embodiment of the konjac derivative of the present invention is [a semi-solid muscle at room temperature or a liquid or pasty or semi-solid muscle at less than 10°C before solid freezing (aspect of the invention in section b)'' and contains amines. Something that exists.

Ion exchange granules, gas adsorption granules, waterproofing agents, leather hair removal pastes, anti-corrosion greases, insecticides, emulsifiers.

It can be summarized above. The neutralized material can be used as is in paints, waterproofing agents, etc.

From the above, it can be seen that the konjac derivative and its utilization method according to the present invention are different from a, c, d, s, and e.

Next, the features of the present invention will be explained in order.

Before that, I will first explain the conventional ``konnyaku.''

(Note) Chemical industry formal wear food manufacturing process diagram collection page 484 (1)
Konnyaku balls) The corms of the konjac plant, which belongs to the taro family, are called konnyaku balls, and those that are 2 to 3 years old are collected. The suitable harvesting period is from late October to mid-November. Some were collected from around late August, but they were taken early for fear that the vines would wither and the balls rot, so the quality is poor. Konnyaku balls are usually flat-shaped, but some have a pointed tip. It is said that the shoulder part of the konnyaku ball has the strongest gelatinizing power, while the sharp part has weaker gelatinizing power.

The quality is good in the Tenryu River acidity in the Koshu region, but the quality is relatively poor in those grown in tea cultivation or in paddy fields.

In recent years, it has been imported from the south (wild from Java, Sumatra, and Porneo), but it is about the size of a human head and is imported after being dried and cut into pieces. It is cheaper than locally produced products, but its gelatinizing power is poor.

Storing the balls Konnyaku balls are perishable, so it is important to store them so that they do not rot or freeze.

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

Don't leave it tied up in bales.

Jade is highly acidic, so mice won't harm it! (2) It is made by drying and crushing konjac powder balls and is a fairly heavy powder (36 mesoyu). When scooping with your hands, the particles that scatter like lumps are starchy and have weak gelatinizing power, and it is said that the fewer particles are considered to be of good quality.

(3) Calcium hydroxide food additives should be used, and they should be stored in cancer because they tend to absorb moisture.

(4) Mixing ratio: 8145 kg of konjac, 1 calcium hydroxide
kg, 25 to 30 times the size of polka dots, 952 pieces taken.

Thread konjac 8145kg Calcium hydroxide 1kg,
25 to 30 times the amount of polka dots, 254 kg.Complete 45 kg of konjac flour requires 6 kg of flour. Yield is bad.

Manufacturing (1) Washing: Sort the balls and separate them according to size. Wash the large balls with a brush and cut them into appropriate sizes. Wash the tamaimo potatoes with water. Put it in a colander.

Put the washed balls into two large steaming pots, heat them with cold water, and steam for about 2 hours. Steaming for 7 to 8 minutes will give it a strong gelatinizing effect and the best color will be red.

Grinding: Put the steamed balls into a milling machine, grind them with a stone mill while running them under water, and pour them into a water pail as a milky lotion. The milky lotion in the water bucket will quickly gelatinize, so stir it occasionally with a bamboo stick.
When the bucket is full, leave it for about 1.5 hours.

At this point, the mixture is completely gelatinized and cannot be stirred with a stick. This is because mannan, the main component, absorbs water and expands, becoming a highly viscous colloid.

Kneading and adding lime: Add 1.5 kg of calcium hydroxide and dissolve in 3.61 parts of water to make a milky lotion. The worker applies oil on his hands to prevent the glue from sticking, and pours the gelatinized material into a kneading machine with 4 to 5 buckets with a volume of 9β, and adds about 91ml of water.
Add water, rotate 2 to 4 times, check the condition of the glue with your hands,
Determine the amount of lime milk. This operation is important and requires many years of experience.

Next, add lime milk (generally 450 ml of lime milk to 5 ml of water)
．． 4N) and rotate the kneading machine for about 2 to 3 minutes.

Squeezing: Squeeze into hot water under pressure.

Squeeze out the dough to a thickness similar to that of somen noodles, and make sure that all of the material in the kneading machine runs out after 3 times. This is because the thickness increases.

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

The above is a method for producing ``konnyaku'' that is easy to understand in the literature. 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.

-Rikiki's ``konnyaku'' is something that would be unimaginable according to conventional wisdom.

In other words, konnyaku is semi-solid or solid at room temperature, liquid, pasty, or semi-solid at temperatures below 10°C than before freezing, while it changes to a pasty state at room temperature and a solidified state at high temperatures. The konjac derivative of the present invention is produced from plastic konjac using basic amino acids or amines as a basic catalyst, and the konjac derivative can be applied not only to food but also to agriculture, industry, and civil engineering and construction. It is.

○ The appropriately hydrated konjac potato or konjac powder used in the present invention is the aqueous liquid of konjac potato or konjac powder, that is, sol or gel, as described in the above-mentioned chemical industrial formal wear and explanation of the cause and effect of the food manufacturing process. be.

(Note) The raw material for konjac used in the present invention is purified konjac powder. Since the properties of konnyaku potatoes are unstable depending on storage conditions, production areas, etc., and they are not easy to obtain, it would be better to use purified konnyaku flour with stable properties for the purpose of explaining the present invention. Examples of the present invention and 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 take into consideration moisture content, swelling end, 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 cold or the conditions are mainly hot. Simply put, it is a liquid or a paste when cold, and a soft solidification or a hard solidification when hot. Therefore, it is preferable to determine the ratio of "purified konjac flour" to water depending on the purpose.

Practical "refined konnyaku flour" with a ratio of 0.1% to 7.0% and moisture content of 99.9% to 93.0% is often used.

○ Basic amino acids or amines are added as the basic catalyst used in the present invention, and heat treatment is performed at 50°C or higher in a stable state with the pH range set at the upper limit of 12°20. It is something like -.

Basic amino acids include histidine (His), arginine (Arg), lysine (Lys), and oxylysine (H
yl, ), etc., but in practical terms, it is arginine, lysine, etc.

Of particular interest is that in the use of the above amino acids, P
The H range achieves its purpose at a lower temperature than other basic catalysts. That is, according to one example of the present invention, a suitably hydrated .
When adjusting the pH of konjac flour, the effect of reducing the pH to 0 using caustic alkali or amines and the effect of adjusting the pH to 9.0 to 9.2 using arginine or lysine fall within the range of use for the same purpose. That's what Yuko said.

Previous experiments have shown that in the use of basic catalysts, the pH value greatly influences the effectiveness of reactions other than calcium hydroxide; Once he achieved his goal of producing konjac derivatives, he was able to make a completely different invention.

This means that the problem that has traditionally been based on the idea that ``even if konnyaku can be made with basic amino acids, there is a problem with economic efficiency'' has not been proven. At least in part, the experiments of the present invention are a rediscovery of the fact that basic amino acids can be used industrially and economically.

Although there are a wide variety of amines, it is preferable to use them properly depending on the purpose.

There are many combinations of purposes, such as effectively utilizing the mixed amine in the konjac derivative, using it after neutralization or deamination, or primarily utilizing the properties of the amine. The amine used is simply monomethylamine.
Cyclohexylamine is another strong anti-corrosion grease.

In the practical cooling of the present invention, diethylamine, n-butylamine, triamylamine, ethylenediamine, cyclohexylamine, monoethanolamine, and diethylethanolamine will be explained as representative amines.

The upper limit of the P)I region of the present invention is 12.20. Since the lower limit value is usually 6.5 or less for the pH of the konjac aqueous liquid, the purpose of the present invention can be achieved by satisfying this value, but the upper limit and the lower limit are also average values based on the results of many experiments. be. It goes without saying that konjac flour is a natural product, but as mentioned above, its qualitative content varies greatly depending on the place of origin, processing conditions, and storage conditions. The heating conditions, reaction time, solid content, and reaction pH value for producing konjac derivatives are also greatly linked to this. Therefore, in carrying out the present invention, it is empirically determined that the upper limit value is 12.
．． Although 20 was set as the limit, this value range may vary somewhat. Therefore, it is preferable to determine the heating temperature, reaction time, and solid content through preliminary experiments or the like. According to an example of the present invention, (heating conditions) (reaction time) (solid content (PH) conditions are (90°C or higher) (reaction time) (4% aqueous conic (pH 9 or 9.5) (Depending on the pH, two results were obtained for the reaction time: about 1:40 minutes and about 50 minutes. Arginine was used as the catalyst in this case.

The above relationship is almost the same for amines, but when it comes to aromatic amines or water-soluble amines, the pH is not stable, so stirring conditions must be taken into consideration. Of course,
It has little effect on the fundamental issues of reaction.

Also, a stable PH state means that konjac powder has a stable PH.
is coming down. Therefore, it refers to a state in which the pH has been adjusted to the desired level, and the drop is slow or has stopped.

As for heating temperature conditions, when the pH is constant, the higher the temperature, the faster the reaction will be completed; however, in this case, conversely, it is difficult to control the desired reaction completion point. Referring to an example of the present invention, aqueous konjac powder with a solid content of 3% is adjusted to pH 12.20,
30 hours to 50 hours at 50°C to 60°C, 90°C to 95°C
In about 40 minutes at 130° C. (in an autoclave) and about 10 minutes at 130° C. (in an autoclave), a product having at least some of the properties of the desired konjac derivative can be obtained. Matabetsu P
Adjust to H7.5 and heat at 50°C to 60°C for 50 hours to 100
In time, one that retains the tendency of the desired konjac derivative is also obtained. at 90°C to 95°C for about 4 hours, and at a pH of 7.
13-0 at 5. In about 1 hour (by autoclaving), a product having at least some of the properties of the desired konjac derivative can be obtained.

From the above, although it depends on the desired konjac derivative, the preferred reaction temperature is 90°C or higher.

○ In the present invention, in the required PH range, after treatment under the required heating conditions, as is, or by neutralization or dealkalization, konjac is produced which has the aspect of a plastic substance rather than a liquid at 10°C or lower. The contents are as follows.

In the case of using a basic amino acid as a basic catalyst, the konjac derivative can be obtained directly after the reaction is completed (although neutralization is necessary, it is not necessary after deamino acid removal).

It is sufficient to use it directly or neutralize it with hydrochloric acid or an organic acid.

When amines are used as basic catalysts, konjac derivatives are obtained after the reaction is completed, either as is or after neutralization or dealkalization, but the derivatives cannot be used in foods. The presence or exclusion of amines will be determined depending on the purpose of use of the produced konjac derivative, and the form of the konjac derivative will also be determined depending on the purpose of use of the amines. The following describes the above contents in an easy-to-understand manner using tables regarding konjac derivatives, amines, and their uses.

As shown in the table above, the presence or exclusion of amines is determined depending on the purpose.

The content of the present invention, in which konnyaku is produced in a manner that is more plastic than liquid at temperatures below 10° C., and is used as an industrial material by utilizing this aspect is as follows.

The aspects of the konnyaku in the above-mentioned inventions under section a and invention under section b can be summarized by the aspects of konjac in the invention under section b.

Further, the conditions for producing yunnyaku, which is more like a plastic substance than a liquid at temperatures below 10°C, vary depending on the natural product konnyaku potato or konnyaku powder, but will be explained below using an example of the present invention.

Konjac Reaction PH Powder (solid content) Liquid konjac derivative 2% or less Paste konjac derivative 11 or less 2-7% Semi-solid konjac derivative 10 or less 2-! -7% 12.20 or higher is the standard for a long sword. When obtaining a konjac derivative suitable for a purpose, it is preferable to conduct preliminary experiments on the raw material, such as konjac powder, based on the above guidelines.

The field of use of the above-mentioned industrial materials is extremely wide. The scope of use for each industry will be described and explained below.

(Note) I) However, since the scope of its application is diverse, in principle, representative examples of the industry will be listed.

(2) In the present invention, the aspects of the konjac derived form, that is, the properties such as liquidity, viscosity, hardness, etc., will be explained using the following symbols of the promised form.

Symbol coagulation of O phase mode A: Hardly coagulated state - slightly softer state than BA〃 C: Hard state of tofu or pudding〃 D: State of tofu or pudding - E: Soft state of tofu or pudding〃 F: Barely forming a gel If it is liquid A, invert sugar has a sugar content of 50%.
% (15°C) or less Liquid state Mixed state of BA and paste Paste A Paste paste B Slightly solid paste Among the above, for intermediate ones, use the closest symbol. The + and - marks on the shoulders of the alphabet mean slightly stronger, and the - marks on the shoulders of the alphabet mean slightly weaker.

When using konnyaku as the main method (Note) Effect of combined use of Yako Hota konnyaku derivative and basic catalyst at room temperature (
Mode at 7π temperature) (Note) In phase mode, it is often diluted with water to change the phase, that is, to soften it. Therefore, the symbol for the phase mode does not mean the phase mode of the konjac-induced state at the time of production.

The above are typical examples of materials used as industrial materials. Thus, a feature of the konnyaku, or konjac guide, according to the present invention is that it has a surprising variety of uses. The konjac derivative has another distinct use. That is, in the present invention, konnyaku which has an aspect of a plastic substance rather than a liquid at a temperature of 10°C or less,
The content of using as industrial materials as poorly water-soluble or non-plastic materials after freezing, drying, or dehydrating them as they are or with other substances is as follows.

As mentioned above, the gonyaku derivative of the present invention becomes water-releasable or non-plastic even at 0°C to 10°C by freezing (freezing), drying, and dehydration, and therefore is an excellent material for industrial use. I understand. Therefore, since the range of use is wide, the range of use will be described and explained in detail for each industry.

(Note) (1) However, since the scope of application is diverse, representative examples of the industry will be listed as a general rule.

(2) The table shows the mode of induction of konnyaku at room temperature, but operations such as mixing and applying accompanying substances are performed at low temperatures (
It may be carried out at a temperature of 0° C. to around 10° C.). In that case, mark the processing conditions with a circle.

As mentioned above, there are a wide variety of usage methods.

Regarding the processing conditions described above, freezing may be any condition as long as the konjac derivative of the present invention undergoes freeze-denaturation. It freezes at a temperature slightly lower than the freezing point of water, unless there is something mixed in that causes a drop in the freezing point.

For drying, the konjac derivative of the present invention may be dried by drying air, infrared rays, etc., which may be freely selected in consideration of economical efficiency.

Dehydration refers to dehydration methods using organic solvents, carbohydrates, salts, etc., although the above-mentioned freezing and drying are also dehydration. Regarding organic solvents, for food, ethanol)
Non-food items include propylene glycol, methanol, and acetone. Carbohydrates include sugar, glucose, and the like. Salts in food are common salt, and other than common salt are hydrophilic salts including mirabilite and the like. The quality, temperature, and amount of the dehydrating agent depend on the solid content of the konjac derivative and the reaction pH of 1 to 4.
Since the conditions vary depending on the material, it is preferable to determine detailed conditions through preliminary experiments each time. In particular, it is greatly influenced by accompanying materials. For example, extremely high water content,
or a small amount, and its incidental amounts, etc.

In the modification of the konjac derivative of the present invention, compared to freezing and drying, dehydration causes rapid dehydration and temporarily renders the product poorly water-soluble or non-plastic in methods of using sugars and salts other than organic solvent dehydration. Therefore, the use of sugars and salts as a pretreatment for freezing or drying or organic solvent treatment is a preferred treatment method combination. For reference, the conditions for using a dehydrating agent are as follows: Organic solvents should preferably be used at a moisture content of not exceeding 80%, and famous sugars and salts should be used for konjac derivatives.
It can be used for free [", but considering the subsequent processing and effects, on average it is 20% (W, t) of the total amount.
) is the preferred amount.

The present invention has been described in detail above, but the present invention can be summarized and summarized as follows.

As a basic catalyst, basic amino acids can be used as industrial materials such as konjac, which is more plastic than a liquid at temperatures below 10°C, produced by a. This is a method of using konnyaku, which is made into a poorly water-soluble or non-plastic material by freezing, drying, dehydrating, etc., either as it is or with other substances, and using it as an industrial material.

The above features are detailed below: (1) The basic catalyst in the second invention includes a basic amino acid,
Use amines.

(2) The konjac derivative produced in the present invention can be used for a wide variety of purposes depending on the catalyst used.

(3) Changes in the phase of the produced konjac derivative in the present invention are ascertained by the present inventor [Patent Application No. 56-2096]
38J and [Japanese Patent Application No. 58-74940, Novel Konnyaku Foods and Food Additives and Methods of Utilizing the Same. It is a comprehensive and wide-ranging thing such as '.

(4) PH of basic amino acid used in the reaction of the present invention
The objective can be achieved at a pH value lower than that of other basic catalysts. It has been discovered that this method allows easy practical use while avoiding complicated operations such as neutralization. Next, details of the present invention will be explained with reference to examples.

(Note) (11) The konjac produced according to the present invention is referred to as "the konjac derivative of the present invention" in the explanations in the examples.

(2) As the konjac flour used in the Examples, commercially available purified konnyaku konjac is used as a representative of konnyaku sweet potato or kotsunyaku flour.

(3) The degree of liquid and solid liquid properties and plasticity of the konjac derivative of the present invention produced according to the examples and the use of the konjac derivative After use or modification, the degree of liquidity and plasticity, that is, the phase mode The explanation will be unified using the following symbols.

Coagulation A: Solid coagulated state ~ Slightly softer than BA〃 C: Hard state of tofu or pudding〃 D: State of tofu or pudding〃 E: Soft state of tofu or pudding〃 F: Liquid state when barely forming a gel A: Invert sugar, Approximately 50% solid content (15°C) 〃 B Paste in a state where A and paste are mixed 8. Paste-like paste B Slightly hardened paste-like property h of the intermediate properties above, use the symbol that is closest to it.

The shi seal on the shoulder of the alphabet means that it is slightly stronger, and the - mark means that it is slightly weaker. -(4) In the Example Explanation Table, (neutralization) of the konjac derivative of the present invention means that the pH range is 6.8.
~ Around 7.1. The neutralizing acid should be organic acid for food products, and sulfuric acid for non-food products.

(5) Examples In addition to the use of the konjac derivative of the present invention (6 g of water) in the table, the konjac derivative was diluted with cold water when cold.

(6) In the "Processing Conditions" or "Processing" section in the Examples Explanation Table, the O mark indicates the temperature conditions under which operations such as mixing and coating were performed. or,
Low temperature is defined as 0°C to around 10°C, and temperature is defined as 20°C.
It is around ℃.

(7) In the examples, "cold water" in "stability of object" means immersion in cold water, and "hot water" means immersion in hot water of 80°C or higher. is “220
℃ oven.

(8) (1) to (5), (24), (43) in Examples
(44) (45) is an example sentence; the other items have similar term operations, so (6) to (23), (25) to (42), (
46) to (63) are summarized as a table to avoid clutter.

Example (1) (Claim 1) Konjac powder 1
Add 1000 cc of water to 0 g, stir for 30 minutes until it swells, and then leave to stand for 12 hours to obtain a stable swollen konjac powder.

Arginine is added to the konjac powder swollen product as a catalyst for producing a konjac derivative, and the mixture is thoroughly mixed to prepare a mixture of the konjac powder swollen product and the catalyst, the pH of which is adjusted to 9.0.

The mixture is heated to maintain the temperature of the mixture at 90"C' or above, and heat treatment is performed for 2 hours to complete the reaction and obtain a konjac derivative.

State at room temperature Paste A- State at low temperature Liquid A- Example (2) Add 1000 cc of water to 30 g of konnyaku powder, stir for 30 minutes until it swells, then leave it for 12 hours. To make a stable konjac powder swollen product Arginine is added to the konjac powder swollen product as a catalyst for producing a konjac derivative, and the mixture is thoroughly mixed to adjust the pH to 9.0 to form a mixture of the konnyaku powder swollen product and the catalyst.

The mixture is heated to maintain the temperature of the mixture at 90° C. or higher, and heat treatment is performed for 2 hours to complete the reaction and obtain a konjac derivative.

Condition at room temperature! 8 Coagulation B- Condition at low temperature Pace) A- Example (3) Add 1000 cc of water to 40 g of konjac powder, stir for 30 minutes until it swells, then leave it for 12 hours to ensure stable konjac powder swelling Diethylamine is added as a catalyst for producing a konjac derivative to the swollen konjac powder and mixed thoroughly to adjust the pH to 10.5 to form a mixture of the swollen konjac powder and the catalyst.

The mixture is heated to maintain the temperature of the mixture at 90° C. or higher, and heat treatment is performed for 2 hours to complete the reaction and obtain a konjac derivative.

Condition at normal temperature: Coagulation A Condition at low temperature - Paste B Example (4) Add 1000 CC of water to 70 g of Mekonnyaku flour, stir for 30 minutes until it swells, then leave for 12 hours to stabilize. Make a swollen product of konnyaku powder.

N-butylamine was added to the swollen konjac powder as a catalyst for producing konjac derivatives, and the mixture was thoroughly mixed to form P, H9,
A mixture of the konjac powder swollen product and a catalyst is prepared.

The mixture is heated to maintain the temperature of the mixture at 90° C. or higher, and heat treatment is performed for 1 hour to complete the reaction and obtain a konjac derivative.

Condition at normal temperature: Coagulation A++ Condition at low temperature: Coagulation example (5) Add 1 flOOcc of water to 50 g of konjac powder, stir for 30 minutes until it swells, and then leave it for 12 hours to make stable konjac. Make powder swollen product.

Triamylamine is added to the swollen konjac powder as a catalyst for producing a konjac derivative, and the mixture is sufficiently mixed to adjust the pH to 9.5 to form a mixture of the swollen konjac powder and the catalyst.

The mixture is heated to maintain the temperature of the mixture at 90° C. or higher, and heat treatment is performed for a period of time to react and obtain Yobuko and konnyaku.

Condition at room temperature: Coagulation A+ Condition at low temperature: Coagulation D+ Example (24) 100 g of the konjac derivative of Example (21), 5 g of commercially available instant coffee, and 5 g of sugar were heated at 0°C to 10°C.
Mix thoroughly, put in a mold and bring to room temperature to make coffee pudding. Drink coffee at 10°C or below.

Properties of target object Room temperature Coagulation Low temperature Liquid A+ 50℃ or higher Coagulation C state Example (43) (frozen) 500 g of minced pork and Example (9) Konjac derivative 500
g and were thoroughly mixed at a temperature of 0°C to 10°C, and frozen in a cylindrical shape with a diameter of 501 m in a freezer. Thaw before use. The thawed product becomes an elastic circular ham-like product.

How to use the intended product (after thawing, when sliced into circular ham shapes) Cold water (3°C)
±2°C) Hot water without disintegration / 1 220°C ozone Mode when using for grilled meat purposes Room temperature Coagulation A Low temperature Coagulation B Example (44) 500 g of ground in a drying bottle and Example (10) Konjac derivative 5
00g and a small amount of salt, chemical seasonings, and spices at 0°C to 10°C
The mixture was thoroughly mixed and rolled out into a flat plate with a thickness of 2 mm, cut into pieces of 2 mm wide and 100 fl, and dried in ozone at 70°C to obtain dried meat.

Condition when using the target: Cold water (3℃±2℃) Condition when using the target: Hot water without disintegration Normal temperature Robust sheet-like low temperature Robust sheet-like Example (45) Conducted with 300g of collapsed salmon roe Example (23) A mixture of 500 g of konjac derivative and 500 g of konjac derivative was thoroughly mixed at 0°C to 10°C, then dropped in a spherical shape into ethanol that was constantly controlled at around 50% (W, t), and immersed for 1 hour. It is then taken out and 30 g of common salt is added to obtain a spherical molded salmon roe.

Conditions when using the target object Cold water (3℃±2℃) No disintegration hot water 〃 Conditions when using the target object Room temperature coagulation A- Low temperature coagulation B

Claims (2)

[Claims] (1) Add a basic amino acid or amines as a basic catalyst to appropriately hydrated konjac potato or konjac flour to raise the pH range to 50 in a stable state with the upper limit of 12.20. After heat treatment above ℃, konjac can be produced as it is or after neutralization or dealkalization to produce konnyaku which has a more plastic form than a liquid at 10 ℃ or below, and can be used as an industrial material by utilizing this aspect. Characteristic ways to use konnyaku. (2) Add basic amino acids or aminos as a basic catalyst to appropriately hydrated konjac potato or konjac powder to adjust the pH range to 12.20 as the upper limit, at 50°C or higher in a stable state. After heat treatment, konnyaku, which is more plastic than liquid at temperatures below 10°C, either as it is or after being neutralized or dealkalized, is frozen, dried, or dehydrated, either as it is or with other substances, to make it water-resistant. A method of using konnyaku, characterized in that it is used as an industrial material as a solution or a non-plastic material.