JPS6261554A - Production of konjak containing oolong tea - Google Patents

Abstract

PURPOSE:To obtain the titled KONJAK (paste made from the starch of the devil's tongue) having the taste and flavor of oolong tea, by adding a coagulating liquid to a pasty mixture of KONJAK powder and oolong tea, kneading the mixture, leaving at rest to effect the solidification, cutting the solidified product in the form of a pillow, immersing in hot water added with lime water, cutting in the form of a plate and boiling in a sealed can. CONSTITUTION:20-40pts. of oolong tea is heated at 60-80 deg.C and added to 1pt. of KONJAK powder. The mixture is stirred and kneaded together with a proper amount of a coagulating liquid such as 10% Na2CO3 solution, lime water, etc., usually slaked lime water. The obtained pasty mixture is poured into a frame and left stand for several hours to effect the solidification of the mixture. The solidified product is cut to the form of a pillow, taken out of the frame, put into hot water added with a small amount of slaked lime, left stand for >=3hr and cut to prescribed form with a cutting machine. The formed product is sealed in a can containing water and a small amount of slaked lime and boiled in a tank containing hot water heated at 80-100 deg.C in a state sealed in the can. The objective KONJAK containing oolong tea can be produced by this process.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing konnyaku, particularly a method for producing konjac containing oolong tea.

(Conventional technology) Conventionally, konjac is manufactured by mixing konjac flour called refined flour while adding about 10 times the amount of water, then adding the same amount of water, leaving it for 1 to 2 hours, and then heating it. Add 1/10 amount of 10% sodium carbonate solution or lime water and stir.
Once it begins to solidify, take it out, pour it into a suitable mold, and leave it alone.

When it hardened, it was cut into the required size and immersed in water to elute the alkali and remove the bitter taste, but recently with the introduction of machinery, hoppers and slaked lime water were Machine, kneading machine.

A boil tank or the like is used (a) Boil water in a boiler, then pour the water into a hopper, then add flour and stir for 1 to 2 hours.

(0) Meanwhile, put water and slaked lime into a slaked lime water feeder to make slaked lime liquid.

(c) Then, at the same time, the stirred paste-like material is put into the kneading machine from the hopper, and at the same time, the slaked lime liquid is sent to the kneading machine from the slaked lime water feeder, and while both are kneaded in the kneading machine, the mixed material is sequentially put into the mold.

(d) The mold containing the mixed material is covered and left for 5 to 6 hours to solidify the mixed material.

(f) When solidification progresses, cut into pillow-shaped pieces one by one from the mold and leave in a boiling tank for an appropriate amount of time.

0) After the above-mentioned boiling, take it out, cut it into a plate shape using a molding machine, and shape it.

(g) After molding, fill the can and seal it with a lid. Then place the can in the boiling tank and boil for about 1 hour.

Each process has been adopted.

However, the konjac in the above conventional method is a normal konjac manufacturing method, and after that, various additives, such as seaweed, are added to some parts.
There is no major difference in the manufacturing method, and the general process of adding water or hot water to refined flour and stirring has not changed at all.

(Problems to be Solved by the Invention) The present invention takes into consideration the fact that soft soil
The purpose of the present invention is to provide konnyaku containing oolong tea, with an eye on the use of oolong tea, which has recently become a focus of interest in terms of maintaining health.

(Means for Solving the Problems) That is, the present invention uses oolong tea instead of the conventional konnyaku, which uses water or hot water for stirring and mixing the powder, and mixes the powder at a temperature of 60 to 80°C. After adding the required amount of oolong tea and stirring, add an appropriate amount of coagulating liquid such as 10% sodium carbonate solution or lime water, usually slaked lime liquid, and knead it, then pour it into a mold and leave it for several hours to solidify. Then, a pillow shape is cut out from the formwork, placed in hot water containing a small amount of slaked lime, and left to stand for more than 3 hours, then cut into a plate shape using a formwork machine, and placed in water containing a small amount of slaked lime water. It is characterized in that it is sealed in a can filled with water, and the can is boiled in a tank containing hot water at 80 to 100°C.

(Example) Hereinafter, embodiments of the above method will be described in more detail.

First, in the method of the present invention, oolong tea is placed in a tank called a hopper, and konnyaku powder (powder) is also added and stirred.

The time required for this is about 1 to 2 hours, and during this time, if the temperature is too high, the fine powder particle size will drop, so the temperature of the oolong tea is preferably about 60 to 80°C.

Therefore, it is necessary to strain the oolong tea in advance, by filling a hopper with water and ejecting the bag containing the oolong tea.

On the other hand, water and slaked lime are added to a slaked lime water feeder to prepare a milky slaked lime liquid as a coagulating liquid.

Next, the paste-like konjac powder mixture stirred and mixed with the oolong tea is put into a mixing machine called a kneading machine from a hopper, and at the same time, the slaked lime liquid is fed from a slaked lime water feeder,
Mix both well and pour into the mold one by one.

At this time, that is, when putting it into the mold, it is important to prevent air bubbles from forming. The mixture is then placed in a mold, covered with a lid, and left for 5 to 6 hours to solidify.

When the konnyaku solidifies in this way, each layer is shaped like a pillow (
Cut the konjac into regular rectangular pieces (40 to 60 flat pieces), place in a boiling tank, and leave for about 3 hours.

Of course, the time is preferably 3 hours or more, but up to 2 days is also acceptable.Additionally, a small amount of slaked lime should be placed in the boiling tank.

Also, initially keep the water temperature at around 50-80°C.

When the boiling is finished in this manner, the pillow-shaped product is cut and shaped into a regular plate shape (rectangular plate shape) using a cutting machine, and this is then packed into cans.

At this time, fill the can with water containing a small amount of slaked lime water.

After canning, put a lid on the can, seal it, and then store the can as is.
Place in a boiling tank containing hot water at 0 to 100°C and boil for about 1 hour.

By completing each of the above steps, canned temporary konjac is completed.

Usually, the time required for this one step is about 16 hours.

The resulting plate-shaped konjac is soaked with oolong tea, making it a temporary konjac containing oolong tea.

(Effects of the Invention) As described above, the method of the present invention is a method in which oolong tea at 60 to 80°C is used instead of water or hot water in the conventional method, and a plate containing oolong tea, which has a different flavor from conventional konnyaku on the market, is used. The advantage is that molded konjac can be easily produced, and by keeping the temperature of the oolong tea at 60 to 80°C, the viscosity of the fine powder during stirring of the konjac powder can be maintained at an appropriate level, making the molding process smooth in subsequent steps. Moreover, because of the stirring and mixing with the oolong tea, the flavor of the oolong tea is well permeated into the konjac powder (fine powder), which has the effect of making the flavor of the oolong tea even more effective as konjac.

Claims (1)

[Claims] 1. Konjac flour and 20-40% for the konjac flour
Double the amount of oolong tea at 60-80°C is stirred and mixed for the required time, and an appropriate amount of coagulating liquid such as lime water or 10% sodium carbonate solution is added to the resulting paste-like mixture and kneaded. The kneaded material was poured into a mold and left for several hours to solidify, then cut into pillow shapes from the mold, placed in hot water at 50 to 80°C with a small amount of lime water, and left for more than 3 hours. After cutting and molding into plate shapes using a mold cutter and filling them into cans containing water containing a small amount of lime water, the cans were sealed, and then the cans were placed in a tank containing hot water at 80 to 100 degrees Celsius. A method for producing konnyaku containing oolong tea, which is characterized by boiling.