JPS62275664A - Hermetically sealed and packed paste made from starch of devil's-tongue and production thereof - Google Patents

Abstract

PURPOSE:To produce a hermetically sealed and packed high-quality paste made from the starch of the devil's-tongue having an edgy rectangular parallelepiped, by packing a raw kneaded paste made from the starch of the devil's-tongue to a rigid container having a top opening part, sealing the opening part and coagulating the paste under heating. CONSTITUTION:Each given mount of a paste made from the starch of the devil's-tongue rawly kneaded by a conventional procedure is weighed, packed into a rigid container having a top opening, such as a container made of rigid plastic and the opening part is sealed with a synthetic resin film, etc. Then, the container in which the paste of the starch of the devil's-tongue is sealed is heated to coagulate and to age the paste of the starch of the devil's-tongue.

Description

[Detailed Description of the Invention] 3. Detailed Description of the Invention (Field of Industrial Application) The present invention provides a novel sealed raw stuffed konnyaku with excellent quality in the shape of a rectangular parallelepiped and its sealed raw stuffed konjac. The present invention relates to a new manufacturing method with simplified steps for obtaining it.

(Prior art) The conventional general method for producing konjac is to use water with a water temperature of about 70°C.
About 20 kg of powdered asH raw material (mannan) was added to 001, stirred and mixed for about 15 minutes, left for about an hour, then put into a double-sided kneader, mixed with lime water as a coagulant, kneaded and extruded. was placed in a large mold, left to solidify for 1 to 2 hours, and then cut with piano wire to make what is called a pillow.Next, it was first soaked in lime water at a temperature of about 70℃ for about 2 days, and then 300g of this was cut with piano wire. The final product was obtained by cutting to a certain size. Dhj''A obtained by this method is often packaged or sold as is, whereas WJH'A obtained in raw packaging is
Methods of obtaining MJ products are also known. This wrapped 5@
In the manufacturing method for feather products, a predetermined ratio of konjac powder raw materials is added to room temperature water or heated water, stirred and mixed, and after being left to stand for a predetermined period of time, the mixture is kneaded while adding an alkaline coagulant. The kneaded (raw kneaded) konjac paste is put into a filling machine and packed into a synthetic resin bag such as a three-sided seal. This bagged bag has not yet solidified, so it has a flat shape. This flat bag V3m is placed in a molding and heating machine (forming and heating treatment is performed at 80 to 90°C for about 15 minutes,
Only the outside of the konjac is forcibly solidified) and formed into a rectangular parallelepiped, but it has not yet completely solidified. After about an hour has passed since the bagged konnyaku processed by this forming/heating machine is neatly packed into shipping boxes (during which time, the inside of the konnyaku will naturally heat and coagulate), the konnyaku will be completely solidified and will be sold at stores. This is a bagged konnyaku product sold at . The shape of this bagged konnyaku is far from a rectangular parallelepiped, and is not a good shape, making it inconvenient for cooking at home. Furthermore, the heating and forming machine for forming the gasan after being packed into bags is a large and expensive machine, and there is currently a need for improvement in the forming and heating process.

(Problems to be Solved by the Invention) The present invention was invented in view of the above-mentioned points, and is made by measuring and filling paste-like 88 kneaded by a conventional method into a hard container having an opening at the top. By sealing the opening and then heating and coagulating, the shape is determined by the shape of the container, so there is no need to apply the molding heater again, and there is no shape distortion, so you can freely obtain high quality konnyaku. To provide a high-quality sealed raw stuffed konnyaku that can be heated to a high temperature and completely solidified and ripened while remaining in the shape of a rectangular parallelepiped with corners, and a method for producing the same.

(Means for Solving the Problems) The first gist of the present invention is to pour konjac paste kneaded in a conventional manner into a hard container with an opening at the top, seal the opening, and then add the konnyaku paste to the hard container with an opening at the top. ! It consists of a sealed unfilled opening characterized by having undergone coagulation treatment.

The second gist of the present invention is to measure a predetermined amount of Bibue paste kneaded by a conventional method and sequentially pour it into a hard container with an open top, seal the opening of the container, and heat and solidify the paste. The present invention resides in a method of manufacturing a sealed gate characterized by the following.

The raw material may be obtained by conventional methods such as those described in the prior art.

The hard container is preferably made of hard plastic and has a size that can accommodate about 200 to 500 g of konnyaku, and has a rectangular parallelepiped shape with an opening at the top. Also,
Containers of any desired shape can also be used.

For sealing, ordinary sealing using a synthetic resin film may be used.

Once you inject IfJ8 paste into a hard container and seal it, what kind of shape will the hard container be in? 3 (vertical, horizontal, upside down,
Even if it is tilted (at an angle, etc.), the internal mold will not be deformed.

Heat treatment after sealing can be done by immersing the container containing the stickers in hot water or placing it in a steam chamber, or after a certain period of temperature treatment, the container is placed in a shipping box etc. to solidify. Aging is also possible.

When producing konnyaku, it is best to gradually raise the temperature of the kneaded konnyaku paste and let it solidify and ripen.However, in the conventional method, the processing time in the molding machine is limited, so sufficient ripening cannot be achieved. However, since the method of the present invention does not use a molding machine, there are no time constraints;
Since the coagulation and ripening treatment can be performed under the best conditions for konjac, it is possible to obtain raw packed and sealed konnyaku products of extremely good quality.

(Effects of the Invention) As described above, according to the present invention, when producing sealed raw stuffed konjac, the konjac is molded and heat-ripened in a hard container. Once sealed, the sealed raw stuffed konjac will not deform no matter what condition it is placed in, and there is no need to put it through an expensive molding/heating machine, and the shape is better than when processed with a molding/heating machine. In addition, it is possible to obtain a WJH product in the shape of a rectangular parallelepiped with corners, and furthermore, it can be subjected to various heat treatments (such as immersion in hot water or in a steam chamber, and after temperature treatment for a certain period of time, It is also possible to solidify and ripen the product by placing it in a shipping box or the like.

), it is possible to perform heat treatment according to the manufacturing conditions, and it is also possible to perform sufficient solidification and ripening in the container, which has the great effect of making it possible to obtain freshly packed and sealed Seimon with excellent quality. It is something that plays.

(Example) Examples of the present invention are listed below.

Example 1 To 8,001 parts of room temperature water, 25 parts of +r konjac mannan was added, stirred and mixed for about 5 minutes, and left for 1 hour and 30 minutes. This konjac mannan mixture was put into a km kneader (manufactured by Guishin) and kneaded while injecting lime water (1 kg lime/water 501). Kneaded raw dough 5
240 g of the paste H was weighed using a piston capacity meter directly connected to both front mixing and kneading machines, and continuously poured into a hard polyethylene container (14cIIX7cIIX30) with an open top. Thereafter, the opening was sealed and 30 minutes later, the product was immersed in warm water at 80° C. for 60 minutes, and then packed into a shipping box to obtain a Tomari product. When the obtained sealed soil mixture was opened, it was found to have a square rectangular parallelepiped shape, and when it was eaten, it was found to be very good. Example 2 A hard polyethylene container was prepared in the same manner as in Example 1. 5fj to
The iJ is hermetically sealed, packed in a shipping box, placed in a product storage tank, and gradually raised to a temperature of 80% by blowing steam into it.
℃ for 2 hours. When the obtained sealed konjac was opened and eaten, it was found to have a cuboid shape with corners and excellent quality as in Example 1.

Examples 3 and 4 30°C and 50°C instead of room temperature water in Example 1
When 5 m of sealed clay was obtained in the same manner using warmed water, the resulting clay was of excellent quality as in Example 1.

Claims (2)

[Claims] (1) Sealed raw stuffed konjac, characterized in that konnyaku paste kneaded by a conventional method is poured into a hard container with an opening at the top, and then the opening is sealed and subjected to heat solidification treatment. (2) A sealed konjac paste characterized by measuring a predetermined amount of konjac paste kneaded by a conventional method and sequentially pouring it into a hard container with an open top, sealing the opening of the container, and heating and solidifying the konjac paste. Production method.