JPS63304962A - Preparation of 'konjak' - Google Patents

Abstract

PURPOSE:To easily prepare the titled food free from lime smell and having excellent taste and flavor in a short time, by adding a mugwort material such as crushed mugwort leaf and powder of KONJAK (starch of devil's tongue) to hot water, stirring the mixture and coagulating the resultant KONJAK paste. CONSTITUTION:Powder of KONJAK and a mugwort material such as boiled and crushed mugwort leaf, boiled juice of the leaf or processed powder of mugwort leaf are added to hot water (preferably of 55-60 deg.C) and stirred to obtain KONJAK paste. The paste is left standing for a prescribed period, preferably for 30-40min at 55 deg.C and then coagulated with a coagulation agent. The coagulation agent is usually lime water of pH 11.5-11.6.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a konjac that has no lime odor, has good taste, and can shorten the production time, and a method for producing the same.

(Prior art and its problems) The Ord method is a typical example of a method for producing edible konnyaku. In this method, first, an appropriate amount of seaweed powder (green seaweed, seaweed, hijiki, etc.) is added for flavor and coloring, and a bay leaf is added to the konnyaku powder to prevent the odor of the lime that will be added later. Stir at ~65°C to form konnyaku paste.

Next, after leaving this konnyaku paste for about 40 to 60 minutes while keeping it warm at about 60 to 65 degrees Celsius, lime water with a pH value of about 11.5 to 11.6 is added as a coagulant, and then a wooden mold or mold is added. By putting it in a mold and leaving it for about 60 minutes at about 60 to 70°C, solidified konnyaku was obtained.

Edible konnyaku is loved for its unique flavor and texture, but various additives are added to it to remove the smell of lime water added as a coagulant during the manufacturing process and to add color.

However, even if the seaweed powder and bay leaf are added together, the deodorizing effect of limewater is hardly obtained.
In the case of laurel, on the other hand, the strong scent of the leaves would stick to the konnyaku, causing a problem that the flavor would change.

Additionally, adding green seaweed powder makes it difficult for konnyaku paste to coagulate, so in practice the heating temperature was increased to promote coagulation. As a result, the quality of the konjac paste deteriorates, resulting in a bad taste of the konnyaku.Also, the time it takes to harden after adding the coagulant becomes longer, resulting in a lack of softness and a poor taste. The problem was that it lacked its unique texture.

Furthermore, when the heating temperature is high, manufacturing failures tend to occur in the conventional method in which stirring is performed manually.

When adding a large amount of seaweed powder, etc. (especially green seaweed), it is necessary to make konnyaku paste at a low temperature, leave it for a specified period of time, then put it in a mold and boil it in that state, which takes a long time. Ta.

Furthermore, when adding a colorant, chlorella was used to fix the colorant, but the fixation of the dye was not sufficient.

Furthermore, the lower the temperature at which konnyaku is produced, the better the flavor will be, and the shorter the time it is left to stand after making konjac paste and the time it is left to stand after adding a coagulant, the softer and better it will taste. However, in the conventional production method, the production temperature and the storage temperature of konnyaku paste were high, and the storage time was long.

An object of the present invention is to solve the above-mentioned problems and provide a method for producing konjac that has no lime odor, good flavor, and is easy to produce.

(Means for Solving the Problems) In order to achieve the above object, the present invention was created based on the idea that mugwort leaves are effective as a deodorizer for lime water. Add konnyaku powder and konjac powder to hot water and stir it to make konnyaku paste, leave it for a predetermined period of time, and then add a coagulant to coagulate and form it. It is characterized by being a method of producing konnyaku.

(Example) Next, one embodiment of the present invention will be described based on the drawings.

First, in the first step, the mugwort leaves are boiled at about 100 degrees Celsius, and the shredded leaves and broth are extracted.This contains chlorophyll, which is effective as a deodorant, and other ingredients, such as cinere and alpha thujone. , sesquiterpenes, adenine, choline, etc.

At this time, in order to boil the mugwort leaves with good color, it is preferable to add a small amount of baking soda.

As a second step, crushed mugwort material, broth, and konnyaku powder are added to hot water at a temperature of about 55 to 60°C and stirred to make konnyaku paste.

As the third step, the konnyaku paste is left to stand for about 30 to 40 minutes while maintaining the temperature at about 55°C.

As the fourth step, add lime water (calcium hydroxide) with a pH value of about 11.5 to 11.6 as a coagulant to the left konnyaku paste, stir well, and then put it into a wooden mold or metal mold at a pH of 60 to 70. If it is left for about 60 minutes at about ℃, the konjac paste will solidify and temporary konjac will be obtained. In addition, if sashimi konnyaku is not produced, a still more delicious product can be obtained by setting the temperature at which the konnyaku paste is left to stand in the third step of the above steps to a low temperature of about 50° C. and leaving it for about 20 to 30 minutes.

According to the above manufacturing method, the temperature of the water in the 1.2 step is about 5° C. lower than in the conventional method, so it is possible to produce high-quality konnyaku paste. Since the temperature is low, it can also be placed in a bucket or the like and stirred with a bamboo stick. In addition, the mugwort material used in the second step may be any one, such as frozen mugwort powder manufactured for confectionery, in addition to the one from the first step, and if this frozen mugwort powder is used, the first step can be omitted. can.

The leaving time in the third step was reduced by 10 minutes compared to the conventional manufacturing time on the vehicle, and the temperature at 111 F was reduced by 5 to 10 degrees Celsius compared to the conventional method.
Since the amount of konjac is low, it is possible to produce konnyaku that is soft and has a good taste. In the case of sashimi konnyaku, the standing time can be reduced by half, and the standing temperature can also be kept low, making it possible to produce even higher quality products.

The odor of the lime water added in the fourth step is almost completely deodorized by the action of chlorophyll contained in the mugwort leaves. In addition,
The results of actually producing konnyaku with the addition of crushed mugwort leaves and those with only the broth added showed that the crushed mugwort leaves had a greater deodorizing effect.

The above manufacturing method is extremely simple, so anyone skilled in the art will not fail, and it can be manufactured using the same equipment as before, so no new equipment is required. Since it can be manufactured easily, it can be easily manufactured even if it is stirred in a bucket at about 100N.

The above-mentioned konnyaku has no lime odor and has a neutral flavor, so it can be seasoned freely when cooking, and can be used in a wide variety of dishes. Also, since it uses finely crushed mugwort leaves, it has a nice texture and can be eaten raw as sashimi konnyaku, konnyaku somen, or shirataki, and has a good flavor, so it can be used in dengaku, oden stew, etc. is also suitable. In addition, Mugwort is a medicinal herb that is useful for improving health, and its bright young grass color makes it easy to add color to it.

The shelf life of konnyaku is the same as that of conventional konnyaku.

(Effects of the Invention) According to the production method of the present invention, by adding crushed mugwort leaves, broth, or processed mugwort powder, the heating temperature during the production of konnyaku paste can be kept low, and the heating temperature of mugwort can be kept low. Since the odor of lime, which is a coagulant, is almost completely deodorized by chlorophyll, it is possible to produce high-quality konnyaku with a better flavor and texture than in the past. Furthermore, the time during which the konnyaku paste is allowed to stand in the manufacturing process can be reduced by a factor of 11, and the manufacturing time can be shortened.

In addition, since the heating temperature and the temperature at which the konnyaku paste is allowed to stand may be low, it can be easily manufactured and a stable product can be achieved.

[Brief explanation of the drawing]

The drawings are process diagrams for manufacturing konnyaku according to the present invention.

Claims (1)

[Claims] Add konnyaku powder and konnyaku powder, such as crushed boiled mulberry leaves or boiled water thereof, or processed mulberry leaf powder, to hot water, stir to make konnyaku paste, leave for a specified period of time, and then add a coagulant. A method for producing konnyaku, which comprises adding and coagulating it.