JPS626650A - Production of kanjak jelly - Google Patents
Production of kanjak jellyInfo
- Publication number
- JPS626650A JPS626650A JP60146992A JP14699285A JPS626650A JP S626650 A JPS626650 A JP S626650A JP 60146992 A JP60146992 A JP 60146992A JP 14699285 A JP14699285 A JP 14699285A JP S626650 A JPS626650 A JP S626650A
- Authority
- JP
- Japan
- Prior art keywords
- jelly
- konjac
- mixture
- kanjak
- cooling
- 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〕
本発明は、コンニャク粉を基にするコンニャクゼリーの
製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing konjac jelly based on konjac flour.
従来、コンニャク粉からコンニャクゼリーを製造する技
術は提供されていない。これはゼリー状態で保管するこ
とができないことに起因している。Conventionally, a technique for producing konjac jelly from konjac flour has not been provided. This is due to the fact that it cannot be stored in a jelly state.
即ち、従来コンニャク１０００ｋｇを製造するにはコン
ニャクの粉２７〜３０ｋｇに、水酸化カルシウムを０．
７〜０．８％混合し、この混合物を約８０℃の温度下で
約１０分間加熱し、その後は常温で定置すればよい。That is, conventionally, to produce 1000 kg of konnyaku, 27 to 30 kg of konjac powder is mixed with 0.00 kg of calcium hydroxide.
It is sufficient to mix 7 to 0.8%, heat this mixture at a temperature of about 80° C. for about 10 minutes, and then leave it at room temperature.
上記するコンニャクの製造過程において、コンニャク粉
をゼリー状態で保管しようとしても水分と固形分（粘性
分）とが遊離し、遊離した後両者は混ざり合わないとい
う問題点を有しており、従ってコンニャクをゼリー状態
で保管することができないものであった。In the above-mentioned konjac manufacturing process, even when trying to store konjac powder in a jelly state, water and solid content (viscous content) are liberated, and after they are liberated, the two do not mix. It was impossible to store it in a jelly state.
コンニャク自体は直接の栄養食品ではないが、うどん、
日本そば、中華そば等のめん類に添加することにより「
つなぎ」として使用でき、またパンやクツキー等に添加
することによりダイエツト食品として使用できるもので
あるが、粉のままよりも水分を有するゼリー状態のもの
が食品との混合性が良好であることに鑑み、本発明は、
コンニャク粉にアミノ酸或いはアミノ酸とリン酸塩等を
混合することにより、水分と固形分とが遊離することの
ない、コンニャクゼリーの製造方法を提供することを目
的とする。Konnyaku itself is not a direct nutritional food, but udon,
By adding it to noodles such as Japanese soba and Chinese soba,
It can be used as a binder, and can also be used as a diet food by adding it to breads, cutlets, etc. However, it has been found that a jelly-like product with moisture mixes better with food than a powdered product. In view of this, the present invention
An object of the present invention is to provide a method for producing konjac jelly in which water and solid content are not liberated by mixing amino acids or amino acids and phosphates with konjac flour.
次ぎに本発明方法の一実施例を詳細に説明する。 Next, one embodiment of the method of the present invention will be described in detail.
精製したコンニャク粉４０〜５０ｋｇに、重量比で３．
５ｋｇのアミノ酸を混合し、この混合物を８０〜１００
℃の温度下で約２〜３時間加熱する。Add 40 to 50 kg of purified konnyaku powder to 3.0 kg by weight.
Mix 5 kg of amino acids and add 80 to 100
Heat for about 2-3 hours at a temperature of °C.
そして加熱の終了した混合物を、常温以下の低温度で冷
却する。冷却温度および冷却時間等は、製造すべきコン
ニャクゼリーの粘性を考慮して決定される。The heated mixture is then cooled to a low temperature below room temperature. The cooling temperature, cooling time, etc. are determined in consideration of the viscosity of the konjac jelly to be produced.
実験によれば、２０℃前後の温度で約２時間冷やすこと
により、平均的な適度の粘性を有するゼリーが得られた
。According to experiments, a jelly having an average and moderate viscosity was obtained by cooling at a temperature of about 20° C. for about 2 hours.
更に、精製したコンニャク粉４０〜５０ｋｇに、重量比
で３．５ ｋｇのアミノ酸および０．５ ｋｇのリン酸
塩を混合し、前記と同様の方法で製造する。Further, 40 to 50 kg of purified konjac flour is mixed with 3.5 kg of amino acids and 0.5 kg of phosphate in terms of weight ratio, and the product is produced in the same manner as described above.
リン酸塩を加えた結果、ゼリーを形成する粘性状態が更
に良好なものとなった。The addition of phosphate resulted in a better viscous state for forming jelly.
本発明方法によって製造されたコンニャクゼリーは、水
分と固形分に遊離することなく適度の粘性を有して保存
が可能である。そしてゼリー状態であるから他の食物に
容易に混ぜ合わせることができ、うどん、日本そば、中
華そば等のめん類に混ぜることにより最適な「つなぎ」
として使用可能であり、またパン、クツキー等の原料に
混ぜて使用すればダイエツト食品となり、食品添加物と
して最適なものである。The konnyaku jelly produced by the method of the present invention has an appropriate viscosity and can be stored without being separated into water and solids. Since it is in a jelly state, it can be easily mixed with other foods, making it an ideal ``binder'' when mixed with noodles such as udon, Japanese soba, and Chinese soba.
It can also be used as a dietary food by mixing it with raw materials for bread, kutsky, etc., making it ideal as a food additive.
更に、本発明方法によって得られたコンニャクゼリーか
ら従来と同様のコンニャクが製造可能であるから、ゼリ
ー自体に「ごま」、加工した「わかめ」等を混合するこ
とにより種々の風味のコンニャクを得ることができる。Furthermore, since conventional konjac can be produced from the konjac jelly obtained by the method of the present invention, konjac with various flavors can be obtained by mixing "sesame", processed "wakame", etc. with the jelly itself. I can do it.
Claims (2)
加熱後常温以下で冷やして成ることを特徴とするコンニ
ャクゼリーの製造方法。(1) A method for producing konjac jelly, which comprises mixing amino acids with konjac flour, heating the mixture, and then cooling it below room temperature.
、この混合物を加熱後常温以下で冷やして成ることを特
徴とするコンニャクゼリーの製造方法。(2) A method for producing konjac jelly, which comprises mixing konjac flour with an amino acid and a phosphate, heating the mixture, and then cooling it below room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60146992A JPS626650A (en) | 1985-07-04 | 1985-07-04 | Production of kanjak jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60146992A JPS626650A (en) | 1985-07-04 | 1985-07-04 | Production of kanjak jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS626650A true JPS626650A (en) | 1987-01-13 |
Family
ID=15420157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60146992A Pending JPS626650A (en) | 1985-07-04 | 1985-07-04 | Production of kanjak jelly |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS626650A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01148167A (en) * | 1987-12-04 | 1989-06-09 | Kibun Kk | Preparation of konjak jerry |
| US5095299A (en) * | 1990-11-14 | 1992-03-10 | Mitsubishi Denki Kabushiki Kaisha | Potentiometer |
-
1985
- 1985-07-04 JP JP60146992A patent/JPS626650A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01148167A (en) * | 1987-12-04 | 1989-06-09 | Kibun Kk | Preparation of konjak jerry |
| JPH058656B2 (en) * | 1987-12-04 | 1993-02-02 | Kibun Shokuhin Kk | |
| US5095299A (en) * | 1990-11-14 | 1992-03-10 | Mitsubishi Denki Kabushiki Kaisha | Potentiometer |
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