JPS63160563A - こんにゃく粉の製造方法 - Google Patents
こんにゃく粉の製造方法Info
- Publication number
- JPS63160563A JPS63160563A JP61305380A JP30538086A JPS63160563A JP S63160563 A JPS63160563 A JP S63160563A JP 61305380 A JP61305380 A JP 61305380A JP 30538086 A JP30538086 A JP 30538086A JP S63160563 A JPS63160563 A JP S63160563A
- Authority
- JP
- Japan
- Prior art keywords
- powder
- konjac
- flour
- konjak
- flying
- 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.)
- Granted
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 72
- 239000000843 powder Substances 0.000 title claims abstract description 54
- 235000010485 konjac Nutrition 0.000 title claims abstract description 47
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 44
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 7
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 239000000252 konjac Substances 0.000 claims description 42
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000010008 shearing Methods 0.000 claims description 5
- 241001312219 Amorphophallus konjac Species 0.000 claims description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract description 22
- 229920002581 Glucomannan Polymers 0.000 abstract description 22
- 229940046240 glucomannan Drugs 0.000 abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 19
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 abstract description 10
- 239000000203 mixture Substances 0.000 abstract description 6
- 229910000019 calcium carbonate Inorganic materials 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 2
- 239000000701 coagulant Substances 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 235000002239 Dracunculus vulgaris Nutrition 0.000 abstract 2
- 235000000039 Opuntia compressa Nutrition 0.000 abstract 2
- 244000106264 Opuntia compressa Species 0.000 abstract 2
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 abstract 2
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 abstract 2
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 abstract 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 60
- 235000013312 flour Nutrition 0.000 description 45
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 15
- 244000061456 Solanum tuberosum Species 0.000 description 10
- 235000002595 Solanum tuberosum Nutrition 0.000 description 10
- 102000004190 Enzymes Human genes 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 238000010521 absorption reaction Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 6
- 230000001112 coagulating effect Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 4
- 239000000920 calcium hydroxide Substances 0.000 description 4
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 235000005985 organic acids Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000006408 oxalic acid Nutrition 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000640 hydroxylating effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- PFUVRDFDKPNGAV-UHFFFAOYSA-N sodium peroxide Chemical compound [Na+].[Na+].[O-][O-] PFUVRDFDKPNGAV-UHFFFAOYSA-N 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61305380A JPS63160563A (ja) | 1986-12-23 | 1986-12-23 | こんにゃく粉の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61305380A JPS63160563A (ja) | 1986-12-23 | 1986-12-23 | こんにゃく粉の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63160563A true JPS63160563A (ja) | 1988-07-04 |
| JPH0419825B2 JPH0419825B2 (enExample) | 1992-03-31 |
Family
ID=17944421
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61305380A Granted JPS63160563A (ja) | 1986-12-23 | 1986-12-23 | こんにゃく粉の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63160563A (enExample) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1302113B1 (en) * | 2000-07-19 | 2010-09-08 | Unitika Ltd. | Physiologically functional foods and cosmetics containing sphingoglycolipids extracted from konjac for enhancing skin moisture retention and improving skin roughening |
| WO2019168171A1 (ja) * | 2018-03-02 | 2019-09-06 | オリヒロプランデュ株式会社 | こんにゃく粉末及びその製造方法 |
| JP2019150012A (ja) * | 2018-03-02 | 2019-09-12 | オリヒロプランデュ株式会社 | こんにゃく粉末及びその製造方法 |
| JP2022059794A (ja) * | 2020-10-02 | 2022-04-14 | 株式会社マルモト | 蒟蒻用色付粉の製造方法 |
-
1986
- 1986-12-23 JP JP61305380A patent/JPS63160563A/ja active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1302113B1 (en) * | 2000-07-19 | 2010-09-08 | Unitika Ltd. | Physiologically functional foods and cosmetics containing sphingoglycolipids extracted from konjac for enhancing skin moisture retention and improving skin roughening |
| WO2019168171A1 (ja) * | 2018-03-02 | 2019-09-06 | オリヒロプランデュ株式会社 | こんにゃく粉末及びその製造方法 |
| JP2019150012A (ja) * | 2018-03-02 | 2019-09-12 | オリヒロプランデュ株式会社 | こんにゃく粉末及びその製造方法 |
| CN111787813A (zh) * | 2018-03-02 | 2020-10-16 | 织宽植物露水株式会社 | 魔芋粉末及其制造方法 |
| JP2022059794A (ja) * | 2020-10-02 | 2022-04-14 | 株式会社マルモト | 蒟蒻用色付粉の製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0419825B2 (enExample) | 1992-03-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3782977A (en) | Method for preparing collagen compositions | |
| WO2020113973A1 (zh) | 一种低颗粒感的大米酶解蛋白粉及其制备方法与应用 | |
| AU2009248950B2 (en) | Quick corn nixtamalization process | |
| EP0711509B1 (en) | Process for the production of light-colored seasoning liquors | |
| JPH03164147A (ja) | 食品素材及びその製造方法 | |
| JPH0419825B2 (enExample) | ||
| JPH0461617B2 (enExample) | ||
| JP4264468B2 (ja) | 生分解性樹脂組成物 | |
| JPH10262586A (ja) | ペースト状包装ふすま、ペースト状ふすま入り麺類及びその製造方法 | |
| JP4403144B2 (ja) | α化ソバ粉の製造方法 | |
| US4777059A (en) | Process for producing vegetable protein foods | |
| CN116458630A (zh) | 一种具有抗回生特性的米谷蛋白-大米淀粉复合粉及其制备方法 | |
| JPWO2008001588A1 (ja) | 茹で卵黄様食品 | |
| WO2018070382A1 (ja) | こんにゃく粉末及びその製造方法 | |
| JP6938238B2 (ja) | こんにゃく粉末及びその製造方法 | |
| JP3576114B2 (ja) | 食品素材及びその製造方法 | |
| KR890001572B1 (ko) | 뚱딴지를 이용한 면의 제조방법 | |
| JPH0365148A (ja) | 食品素材及びその製造法 | |
| JP2001045988A (ja) | 粒状又は粉状の乾燥こんにゃくの製造方法 | |
| JPH0829057B2 (ja) | コンニャクゼリー麺 | |
| JPS6211577B2 (enExample) | ||
| JPS6167465A (ja) | こんぶ丸剤の製造方法 | |
| CN117941813A (zh) | 一种用骨头增加肉制品营养、肉香味及出品率的方法 | |
| JPH06104043B2 (ja) | よもぎ人造米の製造方法 | |
| JPH0440864A (ja) | こんにゃく芋からマンナンゲルを製造する新しい方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |