JPS62115254A - Konnyaku (devil tongue) - Google Patents
Konnyaku (devil tongue)Info
- Publication number
- JPS62115254A JPS62115254A JP60254437A JP25443785A JPS62115254A JP S62115254 A JPS62115254 A JP S62115254A JP 60254437 A JP60254437 A JP 60254437A JP 25443785 A JP25443785 A JP 25443785A JP S62115254 A JPS62115254 A JP S62115254A
- Authority
- JP
- Japan
- Prior art keywords
- konnyaku
- gel
- water
- konjac
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、食品に係るものであり、品質に優れたこん
にゃくの収得を目的とする。[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to foods and aims to obtain konjac of excellent quality.
こんにゃくは、こんにゃく手粉に水を加え、水酸化カル
シウムを混和し、熱湯中で加熱、凝固させて得られる。Konnyaku is obtained by adding water to konjac flour, mixing with calcium hydroxide, and heating and coagulating it in boiling water.
こんにゃくは、その特有のゲルが示す弾性が特徴であり
、そのゲルは、こんにゃく手粉の品質と加水率によって
決まる。その収得に当っては、核粒への加水率ないし収
得物の含水率を高めることが一つの課題となる。Konnyaku is characterized by the elasticity of its unique gel, which is determined by the quality and hydration rate of the konnyaku flour. In obtaining it, one of the challenges is to increase the hydration rate of the core grains or the moisture content of the obtained product.
例えば、こんにゃく手粉にキサンタンガムやローカスト
ビンガムを併用することによってこんにゃく手粉の使用
量を少なくし、あるいは加水量を多くすることが検討さ
れている。しかし、これらの方法によると、収得物につ
いて、ゲル強度が低下したシ、また強いゲル強度を示す
ものであっても再加熱によって低下し、かつ大きく目減
シするという欠点を示す。For example, it is being considered to reduce the amount of konjac flour used or to increase the amount of water added by using xanthan gum or locust bin gum in combination with konjac flour. However, these methods have the disadvantage that the gel strength of the obtained product is reduced, and even those that exhibit strong gel strength are reduced by reheating and are greatly reduced in weight.
この発明は、このような欠点を減少するものである。以
下に、この発明を説明する。The present invention reduces these drawbacks. This invention will be explained below.
この発明は、醗酵多糖類の１種であるジェランガムをこ
んにゃく手粉に添加することに特徴を有する。This invention is characterized in that gellan gum, which is a type of fermented polysaccharide, is added to konjac flour.
このものは、無味・無臭、耐酸・耐アルカリ性に優れ、
易（温）水和性で、水溶液は高い粘性を示し、しかも加
熱による或は経時的劣化の度合が極めて少ない。特にア
ルカリ土類金属イオンが共存した場合は、水難溶性のコ
ンシステシシーに優れたゲルを形成する。This product is tasteless, odorless, and has excellent acid and alkali resistance.
It is easily (warm) hydratable, exhibits high viscosity in aqueous solution, and has extremely low degree of deterioration due to heating or over time. In particular, when alkaline earth metal ions coexist, a gel with excellent consistency that is poorly soluble in water is formed.
こんにゃく手粉ゲルにジェランガムゲルヲ均ｆｆに保持
させると、含水率の高い目的物が得られ、かつ、こんに
ゃく手粉によるゲルの欠点を相殺、補強し、さらに再加
熱、煮熱時に起るゲル強度の低下が少なく、体積、重量
も変わりにくい目的物が得られる。By holding the gellan gum gel evenly in the konjac flour gel, a target product with high moisture content can be obtained, and the defects of the gel due to the konjac flour gel can be offset and reinforced, and the gel that occurs during reheating and boiling can be improved. A target object with little decrease in strength and less change in volume and weight can be obtained.
ジェランガムの使用量は、こんにゃく手粉にたいして約
５０％以下量でよく、特に１０〜３０％量が適当である
。The amount of gellan gum used may be about 50% or less of the konjac flour, and 10 to 30% is particularly suitable.
使用方法は、ジェランガムをこんにゃく手粉と混合し、
水に膨潤させｄ−に混和する。これに水酸化力Ｖシウム
を加えゲルを形成させればよい。How to use: Mix gellan gum with konjac flour.
Swell in water and mix with d-. A gel may be formed by adding hydroxide power V sium to this.
この発明の作用及び効果を以下の実験例により説明する
。The operation and effects of this invention will be explained using the following experimental examples.
実験例１゜
こんにゃく手粉１０ｇを水８５０ｇに加え、攪拌して均
一に分散させ、２時間放置した後、乳鉢でねシこみを１
０分間行った０次に、消石灰４ｇを水６０ｍＩＶ、に加
えた分散液を添加。均一に混和し、型に流し、２時間室
温に放置した後７０°Ｃの湯に浸漬し、７０°Ｃ・１０
分間保持した０次に成形されたこんにゃくを型よりとり
出して標準物とじて供試した。Experimental example 1゜ Add 10g of konjac flour to 850g of water, stir to disperse it evenly, leave it for 2 hours, and then add 10g of konjac flour to 850g of water.
Next, a dispersion of 4 g of slaked lime in 60 mIV of water was added. Mix it evenly, pour it into a mold, leave it at room temperature for 2 hours, then immerse it in hot water at 70°C.
The 0-order molded konjac that had been held for a minute was removed from the mold and used as a standard product.
上記１０ｇのこんにゃく手粉について、その１０％、２
０％、８０％、４０％、５０％のジェランガムにそれぞ
れ置換し、収得こんにゃくのゲル強度と９０ｍＧ１時間
再加熱したものの歩留りを測定した。Regarding the above 10g of konjac flour, 10%, 2
0%, 80%, 40%, and 50% of gellan gum were substituted, respectively, and the gel strength of the obtained konjac and the yield of the product reheated at 90 mG for 1 hour were measured.
実験例２゜
実験例１と同様にこんにゃくをつくり、こんにゃく手粉
をジェランガムで置換（１０〜４０％）しジェランガム
の添加量を変化したもののこんにやくのゲル強度と１％
食塩溶液中で１００＠Ｃ・１時間加熱したものの収得こ
んにゃくの歩留りを測定した。Experimental Example 2゜Konjac was made in the same manner as Experimental Example 1, and the konjac flour was replaced with gellan gum (10-40%), and the amount of gellan gum added was changed, but the gel strength of konnyaku was 1%.
The yield of the obtained konnyaku heated in a saline solution at 100 C for 1 hour was measured.
結果
６ 一
実施例１゜
こんにゃく手粉１０部（重量、以下同じ）、ジェランガ
ム２部に水２００部を加えて均質に混和し、これを２時
間室温に放置したのち、７０〜８０＠Ｃの温湯１５０部
を加え、消石灰溶液（消石灰０．４部を水６部に分散し
たもの）を加えて、３０秒間混和し、直ちに型に流し込
んで冷却した。Results 6 Example 1゜ 200 parts of water was added to 10 parts of konjac hand flour (weight, same below) and 2 parts of gellan gum, mixed homogeneously, left at room temperature for 2 hours, and heated to 70-80＠C. 150 parts of warm water was added, followed by a slaked lime solution (0.4 parts of slaked lime dispersed in 6 parts of water), mixed for 30 seconds, and immediately poured into a mold and cooled.
得られたものは離水せず、弾力性良好なこんにゃくであ
った。The obtained konjac did not undergo syneresis and had good elasticity.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60254437A JPS62115254A (en) | 1985-11-12 | 1985-11-12 | Konnyaku (devil tongue) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60254437A JPS62115254A (en) | 1985-11-12 | 1985-11-12 | Konnyaku (devil tongue) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62115254A true JPS62115254A (en) | 1987-05-26 |
Family
ID=17264981
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60254437A Pending JPS62115254A (en) | 1985-11-12 | 1985-11-12 | Konnyaku (devil tongue) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62115254A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0499317U (en) * | 1991-01-17 | 1992-08-27 |
-
1985
- 1985-11-12 JP JP60254437A patent/JPS62115254A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0499317U (en) * | 1991-01-17 | 1992-08-27 |
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