JPS6366180B2 - - Google Patents
Info
- Publication number
- JPS6366180B2 JPS6366180B2 JP60195602A JP19560285A JPS6366180B2 JP S6366180 B2 JPS6366180 B2 JP S6366180B2 JP 60195602 A JP60195602 A JP 60195602A JP 19560285 A JP19560285 A JP 19560285A JP S6366180 B2 JPS6366180 B2 JP S6366180B2
- Authority
- JP
- Japan
- Prior art keywords
- konjac
- konnyaku
- starch
- dried
- mannan
- 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.)
- Expired
Links
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 72
- 229920002752 Konjac Polymers 0.000 claims description 72
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 40
- 235000010485 konjac Nutrition 0.000 claims description 40
- 239000000252 konjac Substances 0.000 claims description 40
- 238000007710 freezing Methods 0.000 claims description 16
- 230000008014 freezing Effects 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- 239000008107 starch Substances 0.000 claims description 15
- 229920000881 Modified starch Polymers 0.000 claims description 9
- 235000019426 modified starch Nutrition 0.000 claims description 9
- 238000010257 thawing Methods 0.000 claims description 9
- 229940025902 konjac mannan Drugs 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 235000021312 gluten Nutrition 0.000 claims description 5
- 238000007796 conventional method Methods 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 238000000034 method Methods 0.000 description 15
- 229920000057 Mannan Polymers 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 230000000704 physical effect Effects 0.000 description 8
- 238000002791 soaking Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000011116 calcium hydroxide Nutrition 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
【発明の詳細な説明】
（産業上利用の分野）
この発明は食用として賞味できる乾燥蒟蒻の製
造方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) This invention relates to a method for producing dried konnyaku that can be enjoyed as food.
（従来の技術）
従来、我が国の寒冷地では、蒟蒻を自然気温に
て凍結させ、これを解凍した後乾燥して作る凍蒟
蒻がある。しかし、この凍蒟蒻は蒟蒻マンナンが
アルカリによりゲル化して強い網目構造を形成
し、しかも凍結によつてマンナンの網目構造の結
合がより強固になり格子空間の水が凍結した氷晶
を解凍することによりマンナンの結合組織を残し
たまま離水してスポンジ状の組織のみを残すこと
となる。このようなスポンジ状となつた凍蒟蒻は
含水性はあるが、マンナンは不溶性に転じて水和
性、膨潤性を欠き食用として不適当で、これらは
主に乳幼児または婦女子の洗顔、化粧用として使
用されるものであつた。(Prior Art) Conventionally, in the cold regions of Japan, there is frozen konnyaku made by freezing konnyaku at natural temperature, thawing it, and then drying it. However, in this frozen konjac, konjac mannan gels with alkali to form a strong network structure, and when frozen, the bonds in the mannan network structure become stronger and the water in the lattice space thaws the frozen ice crystals. As a result, water is removed while leaving the mannan connective tissue behind, leaving only a spongy tissue. Frozen konnyaku, which has become spongy, has water content, but the mannan becomes insoluble and lacks hydration and swelling properties, making it unsuitable for human consumption.It is mainly used for facial cleansing and cosmetics for infants, women, and girls. It was used.
食用に供せられる蒟蒻として、蒟蒻いも又は蒟
蒻マンナンをマンナン濃度2.5％〜3.5％で、PH11
〜12.5でマンナンをゲル化させ、しかる後これを
加熱して製造してなるものである。 As edible konjac, konnyaku sweet potato or konjac mannan is used at a mannan concentration of 2.5% to 3.5%, and has a pH of 11.
It is produced by gelling mannan at ~12.5 mL and then heating it.
蒟蒻の場合は、凍結及び解凍、乾燥の課程で出
来た凍蒟蒻は吸水（膨潤）性に乏しく構造上から
も食用には適さず、凍結時に生成したマンナンの
網目組織は不溶性であり、またボデイ（固形分）
濃度が2.5〜3.5％と低く解凍したものは離水のた
めボデイ（固形分）濃度が上昇しても繊維を噛む
ようなテクスチユアを示すため、これらを乾燥し
た蒟蒻の製造は不可能であつた。 In the case of konnyaku, the frozen konjac produced during the freezing, thawing, and drying process has poor water absorption (swelling) and is structurally unsuitable for consumption.The mannan network formed during freezing is insoluble, and the body (solid content)
Thawed konnyaku with a low concentration of 2.5 to 3.5% exhibits a chewy texture even when the body (solid content) concentration increases due to syneresis, so it has been impossible to produce konnyaku by drying them.
（発明が解決しようとしている問題点）
従来の食用蒟蒻は水分が96％〜98％であるため
輸送コストが高価につく上、保存上に腐敗する等
の難点があつた。保存の為、一般に市販されてい
る蒟蒻を冷蔵庫内で一旦凍結させた場合、吸水
（膨潤）性に乏しく構造上からも食用には適さず、
凍結時に生成したマンナンの網目組織は不溶性で
あり、またボデイ（固形分）濃度が2.5〜3.5％と
低く解凍したものは離水のためボデイ（固形分）
濃度が上昇しても繊維を噛むようなテクスチユア
を示すため一旦凍結させこれを解凍した蒟蒻は食
用と出来ないこと明らかである。(Problems to be Solved by the Invention) Conventional edible konjac has a moisture content of 96% to 98%, which not only increases transportation costs but also causes problems such as spoilage during storage. When commercially available konnyaku is frozen in the refrigerator for preservation, it has poor water absorption (swelling) properties and is not suitable for consumption due to its structure.
The mannan network formed during freezing is insoluble, and when thawed, the body (solid content) concentration is as low as 2.5-3.5% due to syneresis.
It is clear that konnyaku that has been frozen and then thawed cannot be eaten because it exhibits a texture that resembles chewing fibers even when the concentration increases.
上記のように従来の蒟蒻は冷凍するのに適さず
保存性に欠けるため、例えばすき鍋セツトとして
蒟蒻を使用したい場合でであつても、蒟蒻が冷凍
するのに適さず、蒟蒻に代えてはるさめ等を代用
していた。 As mentioned above, conventional konjac is not suitable for freezing and lacks storage stability.For example, even if you want to use konnyaku as a sukinabe set, konnyaku is not suitable for freezing and instead of konjac, you can use harusame instead. was used instead.
また、蒟蒻の弾力性はほぼ一定であり、その弾
力性を自在に変えることは出来ないものであつ
た。この発明は、従来の蒟蒻の持つ上記の欠点を
解消した乾燥蒟蒻の製造方法を提供することを目
的とするものである。 Furthermore, the elasticity of konnyaku was almost constant, and it was not possible to change the elasticity at will. An object of the present invention is to provide a method for producing dried konjac that eliminates the above-mentioned drawbacks of conventional konnyaku.
（問題点を解決するための手段）
発明者は保存性を有する蒟蒻を得るために多年
研究の結果、先に蒟蒻芋又は蒟蒻マンナンに対し
て所量の澱粉、澱粉誘導体、小麦粉、グルテン、
又は大豆タンパク質等を択一的に添加混練してこ
れを常法に従つてゲル化させてなる蒟蒻生成工程
と、上記の工程で出来た蒟蒻を凍結させた後解凍
してなる工程によつて、マンナンの強固な網目組
織の空間に存在するボデイ物質の影響によつて従
来の蒟蒻では得られない物性、即ち歯切れ、歯応
え、等のテクスチユアを示す蒟蒻が得られたもの
である。本発明は更にこれを一歩進め、更に保存
性に優れた乾燥蒟蒻としたものである。即ち、従
来の常法工程に加えて澱粉質混入工程、冷凍工
程、解凍工程に加え、更に乾燥工程を導入するこ
とによつて凍結したマンナンの網目組織の格子空
間に澱粉又は澱粉誘導体、又は蛋白質を含有する
物質を添加せしめ従来の蒟蒻とは物性の異なる新
しいタイプの乾燥蒟蒻製品の製造に成功したもの
で、以下その工程を詳述する。(Means for Solving the Problems) As a result of many years of research in order to obtain konjac that has a long shelf life, the inventor first prepared a predetermined amount of starch, starch derivatives, wheat flour, gluten,
Or by a step of producing konnyaku by selectively adding and kneading soybean protein, etc. and gelling it according to a conventional method, and a step of freezing and then thawing the konjac produced in the above step. Due to the influence of the body substance present in the spaces of the mannan's strong network structure, konjac exhibits physical properties that cannot be obtained from conventional konnyaku, such as texture such as crispness and chewiness. The present invention takes this one step further and provides dried konnyaku with even better storage stability. That is, in addition to the conventional conventional process, a starch mixing process, a freezing process, a thawing process, and a drying process are introduced to add starch, starch derivatives, or proteins to the lattice spaces of the frozen mannan network structure. A new type of dried konjac product with different physical properties from conventional konjac was successfully produced by adding a substance containing konjac.The process will be described in detail below.
澱粉質混入工程
蒟蒻芋又は蒟蒻マンナンに対して重量比にして
0.2〜５倍の澱粉、澱粉誘導体、小麦粉、グルテ
ン、大豆タンパク質等を択一的に所量の水と共に
添加混練する工程
常法による成形工程
更にこれを石灰乳又は炭酸ソーダの溶液に入れ
て所定時間放置し、熱湯約85℃でPH11〜12.5にて
ゲル化し成形する工程
冷凍工程
成形された蒟蒻を−10℃〜−15℃にて凍結させ
る工程
解凍工程
冷凍蒟蒻を解凍する工程
上述の工程において、蒟蒻の品質はマンナン以
外のボデイ物質の濃度及びPH11〜12.5にてゲル化
温度と時間、凍結温度及びこの温度での保存期間
が大きく左右される。特に凍結温度及びこの温度
での保存期間は本願発明の蒟蒻の網目組織の強
さ、固さ、粘性、氷晶の成長及び氷晶の大きさを
左右し、製品のテクスチヤーに影響するものであ
る。Starch mixing process In terms of weight ratio to konjac potato or konjac mannan
A process of adding and kneading 0.2 to 5 times as much starch, starch derivatives, wheat flour, gluten, soybean protein, etc. with a predetermined amount of water.A molding process using a conventional method.Additionally, adding this to a solution of milk of lime or soda soda to a predetermined amount. Freezing process Freezing the formed konnyaku at -10°C to -15°C Thawing process Thawing the frozen konnyaku In the above process The quality of konnyaku is largely determined by the concentration of body substances other than mannan, gelling temperature and time at pH 11 to 12.5, freezing temperature, and storage period at this temperature. In particular, the freezing temperature and the storage period at this temperature affect the strength, hardness, viscosity, growth and size of ice crystals of the network structure of the konnyaku of the present invention, and affect the texture of the product. .
乾燥工程
上述の工程を経た解凍蒟蒻をスライス状、ブロ
ツク状又は糸状に切断したものを天日、熱風乾燥
又は凍結乾燥等の方法で乾燥する工程
実施例 １
蒟蒻マンナン30ｇ、パインデツクス30ｇ、水酸
化カルシウム２ｇを含む水1000mlゲル化を促進さ
せて出来た蒟蒻を−15℃の冷凍室で７日間凍結さ
せ、更にこれを解凍した後短冊状に切断し離水さ
せ乾燥器にて乾燥させた。乾燥蒟蒻の水分約18％
のものを30℃の100mlの水に約15時間浸漬した結
果は以下の通りである。Drying process Process example of drying the thawed konjac that has gone through the above process into slices, blocks, or threads by drying in the sun, hot air drying, freeze drying, etc. 1 Konjac mannan 30g, pine index 30g, calcium hydroxide The gelatinized konjac was prepared by accelerating gelation in 1,000 ml of water containing 2 g of konnyaku, which was then frozen in a -15°C freezer for 7 days, thawed, cut into strips, dehydrated, and dried in a drier. Moisture content of dried konjac is approximately 18%
The results of soaking the sample in 100ml of water at 30°C for about 15 hours are as follows.
乾物重量は2.1ｇで、浸漬後の重量は15.6ｇで、
乾燥前の物性と殆ど変化は認められない。 The dry weight is 2.1g, and the weight after soaking is 15.6g.
Almost no changes were observed in the physical properties compared to those before drying.
実施例 ２
蒟蒻マンナン30ｇ、パインデツクス20ｇ、大豆
粉10ｇを実施例１に準じて実験を行つた結果、乾
物重量は2.1ｇで、浸漬後の重量は16.2ｇで、乾
燥前の物性と殆ど変化は認められない。Example 2 An experiment was conducted according to Example 1 using 30 g of konjac mannan, 20 g of pineapple, and 10 g of soybean flour. As a result, the dry weight was 2.1 g, and the weight after soaking was 16.2 g, with almost no change in physical properties from before drying. unacceptable.
実施例 ３
蒟蒻マンナン30ｇ、パインデツクス20ｇ、小麦
粉15ｇを実施例１に準じて実験を行つた結果、乾
物重量は2.3ｇで、浸漬後の重量は17.2ｇで、乾
燥前の物性と殆ど変化は認められない。Example 3 An experiment was conducted according to Example 1 using 30 g of konnyaku mannan, 20 g of pineapple, and 15 g of wheat flour. As a result, the dry weight was 2.3 g, and the weight after soaking was 17.2 g, with almost no change in physical properties from before drying. I can't.
実施例 ４
蒟蒻マンナン30ｇ、パインデツクス40ｇ、を実
施例１に準じて実験を行つた結果、乾物重量は
2.3ｇで、浸漬後の重量は17.2ｇで、乾燥前の物
性と殆ど変化は認められない。Example 4 As a result of conducting an experiment according to Example 1 using 30 g of konjac mannan and 40 g of pine index, the dry weight was
The weight was 2.3g, and the weight after immersion was 17.2g, with almost no change in physical properties compared to before drying.
なお、一旦凍結させたものを解凍した蒟蒻を冷
凍乾燥すると、天日乾燥又は火力乾燥した蒟蒻よ
り水に浸漬する時間が短縮されることも実験の結
果判明した。なお、上述の実施例では解凍蒟蒻を
スライス状またはブロツク状に切断したものを使
用したが、糸状蒟蒻として乾燥糸状蒟蒻とするこ
とも出来るものである。 Experiments have also shown that when konjac is freeze-dried after being frozen and then thawed, the time required to soak it in water is shorter than when konnyaku is sun-dried or fire-dried. In the above-mentioned embodiments, thawed konjac cut into slices or blocks was used, but dried konjac filaments can also be used.
（作用）
常法工程に加えて澱粉質混入工程、冷凍工程、
解凍工程及び乾燥工程を導入することにより、食
用に供する乾燥蒟蒻を製造することが出来ると共
に一旦製造された乾燥蒟蒻を水に所定時間浸漬す
ることにより解凍後の蒟蒻の状態に復原すること
の出来るものである。(Function) In addition to the regular process, starch mixing process, freezing process,
By introducing a thawing process and a drying process, it is possible to produce edible dried konjac, and by soaking the dried konjac in water for a predetermined period of time, it is possible to restore the konjac to its thawed state. It is something.
（発明の効果）
蒟蒻芋又は蒟蒻マンナンに対して所量の澱粉、
澱粉誘導体、小麦粉、グルテン、又は大豆タンパ
ク質等を択一的に添加混練してこれを常法に従つ
てゲル化させてなる蒟蒻生成工程と、上記の工程
で出来た蒟蒻を凍結させた後解凍してなる工程と
上記工程で出来た解凍蒟蒻を乾燥する工程によつ
て製造された本願発明の蒟蒻は上記の凍結工程と
解凍工程後の製品中には網目組織の格子空間の中
に澱粉又は澱粉誘導体、又は蛋白質を包含するこ
ととなり従来の蒟蒻とは物性の異なる新しいタイ
プの蒟蒻が製造され。(Effect of the invention) A certain amount of starch for konjac potato or konnyaku mannan,
A konjac production process in which starch derivatives, wheat flour, gluten, or soy protein, etc. are selectively added and kneaded and the resulting gel is gelled according to a conventional method, and the konjac produced in the above process is frozen and then thawed. The konjac of the present invention is produced by the step of drying the thawed konnyaku made in the above steps, and the product after the above freezing and thawing steps contains starch or starch in the lattice spaces of the network structure. A new type of konjac has been produced that contains starch derivatives or proteins and has different physical properties from conventional konjac.
この網目組織の格子空間の中に包含される澱粉
又は澱粉誘導体、又は蛋白質が蒟蒻に強力な腰と
粘りを与え且つ保水性を保有するため、本願発明
の蒟蒻を賞味した場合鯨肉を食べているような弾
性と粘りある歯ごたえがある。しかもこの弾性と
粘りはボデイ中に包含される澱粉又は澱粉誘導体
等の分量により、更に冷凍温度により随時に調整
出来る。 The starch, starch derivatives, or proteins contained within the lattice spaces of this network structure give konjac strong firmness and stickiness, and also have water-retaining properties. It has an elasticity and a sticky texture. Furthermore, the elasticity and stickiness can be adjusted at any time by adjusting the amount of starch or starch derivative contained in the body, and further by changing the freezing temperature.
しかも、従来の蒟蒻の物性と全くことなる物性
を有する特性を保存したまま乾燥してあるので、
乾燥蒟蒻の重量は乾燥前に比較して1/7〜1/8程度
に軽量化されるから輸送コストが顕著に低廉化出
来ると共に野山の野外調理に際して、又長期保存
の上でも極めて有効である。 Moreover, it is dried while preserving its physical properties, which are completely different from those of conventional konnyaku.
The weight of dried konjac is reduced to about 1/7 to 1/8 compared to before drying, so transportation costs can be significantly reduced, and it is extremely effective for outdoor cooking and long-term storage. .
しかも、本願発明によつて製造される蒟蒻は、
調理前に既に網目組織の格子空間が形成されてい
るので味付けが短時間で行われる。 Moreover, the konjac produced by the present invention is
Since the lattice spaces of the mesh structure are already formed before cooking, seasoning can be done in a short time.
また、従来の蒟蒻は澱粉質を除去してあるが、
本願発明の蒟蒻では澱粉質が含まれた栄養食品と
してあるものである。 In addition, traditional konjac has had its starch removed, but
The konnyaku of the present invention is a nutritional food containing starch.
Claims (1)
粉、澱粉誘導体、小麦粉、グルテン、又は大豆タ
ンパク質等を択一的に添加混練してこれを常法に
従つてゲル化させてなる蒟蒻生成工程と、上記の
工程で出来た蒟蒻を凍結させた後解凍してなる工
程と上記工程で出来た解凍蒟蒻を乾燥する工程と
からなることを特徴とする乾燥蒟蒻の製造方法。 ２ の澱粉、澱粉誘導体、小麦粉、グルテン、大
豆タンパク質等は蒟蒻芋又は蒟蒻マンナンに対し
て重量比にして0.2〜５倍である上記特許請求の
範囲第１項記載の乾燥蒟蒻の製造方法。 ３ 乾燥蒟蒻は直方体及び立方体形状である上記
特許請求の範囲第１項記載の乾燥蒟蒻の製造方
法。 ４ 乾燥蒟蒻は糸状である上記特許請求の範囲第
１項記載の乾燥蒟蒻の製造方法。[Scope of Claims] 1. A predetermined amount of starch, starch derivatives, wheat flour, gluten, soybean protein, etc. is selectively added to konnyaku sweet potato or konjac mannan and kneaded, and the mixture is gelled according to a conventional method. A method for producing dried konjac characterized by comprising a step of producing konjac, a step of freezing and then thawing the konjac produced in the above step, and a step of drying the thawed konjac produced in the above step. 2. The method for producing dried konnyaku according to claim 1, wherein the starch, starch derivative, wheat flour, gluten, soybean protein, etc. of 2. is 0.2 to 5 times the weight ratio of konjac potato or konjac mannan. 3. The method for producing dried konnyaku according to claim 1, wherein the dried konnyaku has a rectangular parallelepiped or cubic shape. 4. The method for producing dried konjac according to claim 1, wherein the dried konjac is thread-like.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60195602A JPS6255052A (en) | 1985-09-03 | 1985-09-03 | Production of dried konjak (devil's-tongue) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60195602A JPS6255052A (en) | 1985-09-03 | 1985-09-03 | Production of dried konjak (devil's-tongue) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6255052A JPS6255052A (en) | 1987-03-10 |
| JPS6366180B2 true JPS6366180B2 (en) | 1988-12-20 |
Family
ID=16343884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60195602A Granted JPS6255052A (en) | 1985-09-03 | 1985-09-03 | Production of dried konjak (devil's-tongue) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6255052A (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62175149A (en) * | 1985-10-22 | 1987-07-31 | Maronii Kk | Hydrated gel composed mainly of starch and konjak mannan |
| JPH01153057A (en) * | 1987-12-07 | 1989-06-15 | Akiko Konya | Freeze-dried 'konjak' containing fine soybean flour and preparation thereof |
| WO1990015544A1 (en) * | 1989-06-22 | 1990-12-27 | Fmc Corporation | Thickened and gelled systems based on starch and glucomannan |
| JPH03244352A (en) * | 1990-02-20 | 1991-10-31 | Kurihara Shoten:Kk | Production of noodle made from konjak flour |
| JP5566053B2 (en) | 2008-07-18 | 2014-08-06 | ハウス食品グループ本社株式会社 | Food composition |
| JP2013013372A (en) * | 2011-07-05 | 2013-01-24 | Sadayuki Hidenori | Method for producing konjak for konjak-containing pate and method for producing konjak containing pate |
-
1985
- 1985-09-03 JP JP60195602A patent/JPS6255052A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6255052A (en) | 1987-03-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |