JPS6363360A - Preparation of 'konjak' - Google Patents
Preparation of 'konjak'Info
- Publication number
- JPS6363360A JPS6363360A JP61205825A JP20582586A JPS6363360A JP S6363360 A JPS6363360 A JP S6363360A JP 61205825 A JP61205825 A JP 61205825A JP 20582586 A JP20582586 A JP 20582586A JP S6363360 A JPS6363360 A JP S6363360A
- Authority
- JP
- Japan
- Prior art keywords
- shell
- konjak
- coagulant
- cao
- preparation
- 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
- 229920002752 Konjac Polymers 0.000 title claims abstract description 21
- 235000010485 konjac Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title abstract 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000011575 calcium Substances 0.000 claims abstract description 11
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 10
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 10
- 239000000701 coagulant Substances 0.000 claims abstract description 10
- 210000003278 egg shell Anatomy 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 15
- 239000000252 konjac Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 241001312219 Amorphophallus konjac Species 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 abstract description 4
- 108010000912 Egg Proteins Proteins 0.000 abstract description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 abstract description 4
- 229910001861 calcium hydroxide Inorganic materials 0.000 abstract description 4
- 235000011116 calcium hydroxide Nutrition 0.000 abstract description 4
- 239000000920 calcium hydroxide Substances 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 3
- 238000001354 calcination Methods 0.000 abstract 2
- 235000002239 Dracunculus vulgaris Nutrition 0.000 abstract 1
- 235000000039 Opuntia compressa Nutrition 0.000 abstract 1
- 244000106264 Opuntia compressa Species 0.000 abstract 1
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 abstract 1
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 abstract 1
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000013402 health food Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 210000000998 shell membrane Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
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〕
本発明はこんにゃくの新規な、製造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 novel method for producing konnyaku.
従来よりこんにゃくの製造は、こんにゃく精粉を約３０
〜５０倍量の水又は湯中に加え、加熱しながら混合撹拌
し、糊状になったものを約１〜２時間放置して糊状の均
一化をはかり、次に凝固剤として消石灰（Ｃａ（０１１
）２）の水溶液を添加してアルカリ性とし、再度撹拌し
て練り上げ成型する。Traditionally, konnyaku is manufactured using approximately 30% of konjac powder.
Add to ~50 times the amount of water or hot water, mix and stir while heating, leave the paste-like mixture for about 1 to 2 hours to make the paste-like consistency, and then add slaked lime (Ca) as a coagulant. (011
) Add the aqueous solution of 2) to make it alkaline, stir again, knead, and mold.
ついでこれを石灰水溶液中にて高温のもとで浸漬処理し
て後、製品とし流通させるのが一般的である。This is then generally immersed in an aqueous lime solution at high temperatures before being distributed as a product.
わが国では、戦後欧米諸国の食生活に近づくことを理想
としてきた。近年、生活水準の向上等もてつだって、そ
の結果、Ωかな食生活がもたらす栄養バランスのかたよ
り、嗜好優先の食事や動物性脂質の過剰摂取、それに運
動不足等々の要素を背景として栄養補助食品、健康食品
に関心が高まってきている。In Japan, the ideal was to approach the dietary habits of Western countries after the war. In recent years, as the standard of living has improved, nutritional supplements have become more popular due to factors such as the imbalance of nutrition brought about by a meager diet, preference-oriented diets, excessive intake of animal fats, and lack of exercise. , interest in health foods is increasing.
そのためか近年、日本食品があらためて見直されたり低
栄養食品が注目されてきており、「こんにゃく」もその
ひとつとして脚光を浴びている。Perhaps for this reason, in recent years Japanese foods have been reconsidered and low-nutrition foods have been attracting attention, and ``konnyaku'' has been in the spotlight as one of them.
周知の通りこんにゃくは、ノンカロリーであり繊維質を
多く含むいも類の加工食品であって、食することにより
腸壁にたまった老廃物を排泄させる食品と言われ、文字
どおり健皇食品に挙げられている。As is well known, konnyaku is a processed potato food that is non-caloric and contains a lot of fiber, and is said to be a food that excretes waste products accumulated in the intestinal wall when eaten, and is literally listed as a healthy food. ing.
ところが上記したように従来のこんにゃくは凝固剤とし
て消石灰が使用されており、この点で改良が望まれてき
た。However, as mentioned above, conventional konjac uses slaked lime as a coagulant, and improvements in this respect have been desired.
本発明は、健康食品と言われるこんにゃくを、より健康
食品に近づけるために、消６灰に代わるものとして新た
な凝固剤を天然物に求め、従来の問題点を解決すること
を目的とする。The purpose of the present invention is to find a new coagulant from natural products as an alternative to ash, and to solve the problems of the conventional products, in order to make konjac, which is said to be a health food, closer to a health food.
（問題点を解決するための手段〕
本発明者らは上記の目的に即して１２意研究を重ねた結
果、凝固剤として殻カルシウムを添加してなるこんにゃ
くの製造方法を見い出しこれを提供するものである。(Means for Solving the Problems) As a result of repeated research in accordance with the above objectives, the present inventors have discovered and provide a method for producing konnyaku in which shell calcium is added as a coagulant. It is something.
ここで言う殻カルシウムとは、鶏卵殻等の家禽類の卵殻
やカキ・ホタテ等の貝殻から、殻膜等の不要物を除去し
、これを粉砕して高欄で長時間燃焼させ、重量を３５％
〜５０％に減少させること等によって得られたものであ
る。The shell calcium referred to here is obtained by removing unnecessary materials such as shell membranes from poultry eggshells such as chicken eggshells and shells of oysters and scallops, crushing them, burning them for a long time on a railing, and reducing the weight to 35%. %
This was obtained by reducing the amount by 50%.
又その性質は、灰白色であって、カルシウムをおよそ６
０％〜７０％含み、殻カルシウム０．３％水溶液のＰＩ
３．は１３〜１４のアルカリ性を示すものである。It is grayish white in color and contains about 60% calcium.
PI containing 0% to 70%, 0.3% aqueous solution of shell calcium
3. indicates an alkalinity of 13 to 14.
これらの卵殻・貝殻はともに天然界に豊富に存在してい
て、人が常に食している食品の廃棄（不要部分）物であ
り、食品分野において極めて安価にかつ安心して使用し
つるにあたいするものである。Both eggshells and seashells are abundant in the natural world and are waste (unnecessary parts) of food that humans constantly eat, and can be used extremely cheaply and safely in the food field. be.
一般にこんにゃくには、弾力・色・艶等の性状の他に、
滑らかさ・のどごし等の食感が要求されている。In general, in addition to properties such as elasticity, color, and luster, konnyaku has
Textures such as smoothness and chewiness are required.
本発明品の凝固剤として殻カルシウムを添加して得られ
たこんにヤ（は、従来の凝固剤として消石灰を添加した
こんにゃくと性状・食感において何ら遜色のない製品で
あることは無論、より天然に近い健康食品と言えるこん
にゃくを提供することができる。It goes without saying that the konjac (konjac) obtained by adding shell calcium as a coagulant to the product of the present invention is comparable in properties and texture to the conventional konjac made by adding slaked lime as a coagulant. We can provide konjac that can be considered a natural health food.
以下、本発明を実施例でもって更に詳しく説明する。 Hereinafter, the present invention will be explained in more detail with reference to Examples.
実施例１
こんにゃく精粉５０ｇを３０℃の微温１．２５ Ｊの中
に少しずつ加えて加熱撹拌しながら、糊状とした。次に
これを室温まで放置冷却して、糊状の均一化をはかった
。Example 1 50 g of konjac flour was added little by little into 1.25 J of lukewarm water at 30° C. and heated and stirred to form a paste. Next, this was allowed to cool down to room temperature to make it homogeneous into a paste.
更に、この糊を温度６０℃に保ちながら、８０”Ｃ（７
）ｉ ２００Ｉｒｌを加え、２分間撹拌した。この操作
を５回繰り返して糊状の均一化をはかった。Furthermore, while keeping this glue at a temperature of 60°C, heat it to 80"C (7
)i 200Irl was added and stirred for 2 minutes. This operation was repeated 5 times to make the paste uniform.
次にこれの４５０ｇを分取し、これに凝固剤として、卵
殻カルシウム粉末５％溶液を１５１ｄ添加し、木製へう
で３０秒激しく撹拌した後、これを枠型に入れ約１時間
半放置して成型品とした。Next, 450g of this was taken out, 151d of 5% eggshell calcium powder solution was added thereto as a coagulant, and after stirring vigorously for 30 seconds with a wooden spoon, this was placed in a frame mold and left for about an hour and a half. It was made into a molded product.
この成型品を卵殻カルシウム粉末１％溶液の中に、１０
時間浸漬して、本発明品のこんにゃくを得た。This molded product was placed in a 1% solution of eggshell calcium powder for 10 minutes.
Konnyaku of the present invention was obtained by soaking for a period of time.
Claims (1)
燃焼してなる殻カルシウム（ＣａＯ）粉末を、添加して
なることを特徴とするこんにゃくの製造法。A method for producing konjac characterized by adding shell calcium (CaO) powder obtained by burning eggshells, seashells, etc. as a coagulant during the production of konnyaku.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61205825A JPS6363360A (en) | 1986-09-03 | 1986-09-03 | Preparation of 'konjak' |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61205825A JPS6363360A (en) | 1986-09-03 | 1986-09-03 | Preparation of 'konjak' |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6363360A true JPS6363360A (en) | 1988-03-19 |
Family
ID=16513328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61205825A Pending JPS6363360A (en) | 1986-09-03 | 1986-09-03 | Preparation of 'konjak' |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6363360A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0453456A (en) * | 1990-06-21 | 1992-02-21 | Bingo Bussan Kk | Coagulant for konjak jelly |
-
1986
- 1986-09-03 JP JP61205825A patent/JPS6363360A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0453456A (en) * | 1990-06-21 | 1992-02-21 | Bingo Bussan Kk | Coagulant for konjak jelly |
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