JPS6371158A - Production of foamable hydrophobic gel of devil's-tongue and foamable hydrophobic gelatinous substance - Google Patents

Abstract

PURPOSE:To make a devil's-tongue derivative which is not processed into hydro phobic gel only by freezing or heating, into hydrophobic gel, by blending the devil's-tongue derivative with a catalyst and freezing or heating the blend. CONSTITUTION:A tuberous root of devil's-tongue or devil's-tongue powder is treated with an alkali substance to give a devil's-tongue derivative, which is mixed with a catalyst and frozen or heated. A caustic alkali, alkali carbonate, alkali phosphate, organic acid salt, basic amino acid, amine, glair, etc., may be cited as the catalyst.

Description

[Detailed description of the invention]

B) Industrial application field The present invention relates to a molded hydrophobic konjac gel and a method for producing a molded hydrophobic gel-like substance, and more specifically to freezing or 70°C
Adding one or more types of dietary fiber to a hydrophilic liquid or pasty konjac derivative that does not form a hydrophobic gel even after the above heat treatment, that is, a konjac derivative made by treating konjac potato or konjac flour with an alkaline substance. A method for producing a hydrophobic konjac gel in which the konjac derivative is frozen or heated at 70°C or higher to form a hydrophobic gel and no longer returns to its original liquid or pasty state, and the above-mentioned freezing or heating, etc. This matter relates to a method for producing a shaped hydrophobic gel-like material, a method for producing konnyaku, etc., by adding and mixing other substances before the treatment step, and then performing operations such as shaping, freezing, and heating. (Example) Conventional technology Conventional technology includes Japanese Patent Application No. 209638 of 1982 ``Reversible Konjac Foods and Additives and Methods of Utilizing the Same'' and
"Reversible konnyaku", which is typified by the patent application No. 219309 of 1982 "Method for producing poorly water-soluble coagulated products", turns into water by freezing! ! There is a usage method in which If4 coagulates are formed, but it is necessary to add a catalyst to a konjac derivative that does not form a hydrophobic gel by freezing or heating above 70°C. The inventors of the present invention have not yet learned that . Although there are other related techniques, there is no mention of the use of catalysts. JP-A No. 109151 of 1982 Invention: ``Method for producing poorly water-soluble coagulum'' Invention: JP-A No. 203467 of 1980: ``Novel konnyaku foods and food additives and methods of utilizing the same.'' JP-A No. 1987-19471 Invention: ``Method of utilizing konjac.'' Japanese Patent Application Publication No. 19459, 1980. Invention: ``Method of utilizing the reaction product of konjac and eggs.'' Patent application No. 244822, 1982. Invention: ``Method of utilizing konjac.'' Patent application: 227267 of 1982. Patent Application No. 070776 Invention "Method for producing konjac gel-like product." C) Problems to be solved by the invention (1) Conventional konjac derivatives of this type are neutral. If the temperature is around 0°C to 50°C, spoilage will occur significantly, so frozen distribution should be possible. (2) Giving the konnyaku derivative the property of forming a hydrophobic gel by freezing or heating, which is the complete opposite of that during distribution. (3) Distributing the konjac derivative in the form of a solid phase (powder, granules, microgranules, pieces, etc.). In short, conventional konjac derivatives made by treating konjac powder with an alkaline substance are characterized by forming hydrophobic gels when frozen or dried; The aim of the present invention is to produce a konjac molten conductor that does not form a hydrophobic gel, and to produce a konjac derivative that forms a hydrophobic gel when frozen or dried, which goes beyond common sense. 2) Means for Solving the Problem Next, the contents of the present invention will be explained step by step. Briefly speaking, the conventional method for producing konjac derivatives is that ``a liquid or pasty hydrophilic konjac derivative produces a hydrophobic konjac gel (a water-soluble product) by freezing and thawing it.'' The hydrophilic konjac derivatives produced under insufficient conditions, that is, those in which hydrophobic konjac gel is not formed by freezing and thawing the M derivative, are all konjac derivatives that are the object of the present invention. Since the scope of the production of konjac derivatives according to the present invention is vast, representative examples will be described below. Further, since the solid content of konjac powder used is practically in the range of 1.0% to 59%, the present invention will be explained using 3% to 4% as a standard. The amount of catalyst used is naturally based on the above 3 to 4%, but it is the same as above,
The derivative of the present invention can be obtained by adding 50 g of sodium citrate as a catalyst and keeping it sufficiently uniform at 85°C or above for 20 minutes.In addition, in a similar reaction, 10 g of sodium citrate and 2 g of calcium carbonate are added as a catalyst and making it sufficiently uniform at 85°C or higher for 20 minutes. ~
The derivative of the present invention can be prepared at 85°C for 30 minutes. As described above, in the similar reaction, the derivatives of the present invention can be freely produced depending on the relationship between the amount of catalyst, the reaction temperature, and the reaction time. To summarize the above, the conventional idea was that hydrophobic gel could not be formed by freezing unless it was a "reversible konnyaku".
The present invention has made it possible to produce a hydrophobic gel even if it is not a "reversible konjac". In addition, the conditions for producing conventional "reversible konnyaku" are insufficient,
That is, it has been discovered that even products produced under conditions that do not allow for "reversible konnyaku" can be incorporated into the present invention. As mentioned above, the catalysts used for the derivatives of the present invention include caustic alkali, alkali carbonate, alkali phosphate, 8M salts, basic amino acids, amines, and egg white. There is no problem as long as it does not produce a hydrophobic gel, and it is preferable to determine the amount in advance through a small experiment. Since the reaction temperature in the above reaction varies somewhat depending on the catalyst, it is preferable to determine it by conducting a small experiment within a range that meets the conditions for the derivative of the present invention. Since the reaction time in the above reaction varies depending on the reaction temperature and catalyst, it is preferable to determine it by conducting a small experiment within a range that meets the conditions for the derivative of the present invention. The derivative of the present invention prepared as described above is frozen or heated to form a hydrophobic gel by adding the catalyst of the present invention. In the prior art, even if this type of material forms a hydrophobic gel by freezing, it was inconceivable that the gel could be formed by heating, but the present invention has made it possible through these discoveries. Q: The details regarding the catalyst of the present invention, that is, the dietary fiber, are as follows.

[Note] The cited document is “Dietary Fiber” edited by the Japan Dietetic Association, Satoshi Inami,
Edited by Osamu Kiriyama (1) Wheat bran Although wheat bran does not satisfy all of the above conditions, it is a relatively satisfactory fiber source and is easily available, so it is most commonly used along with powdered cellulose. There is. “Bran” is the part that mainly consists of the skin that remains after the endosperm and germ are separated during the milling process of wheat and wheat, and about 25% of wheat is bran. Depending on its size, bran is called large bran or short bran, but large bran is mainly made up of the coarse outer skin of wheat grains, while small bran is made up of finely powdered outer skin. This classification also includes some germ and lower-grade wheat flour. The composition of wheat bran is not constant, as it varies considerably depending on the raw material wheat, milling yield, and grain size, but the approximate composition is shown in Table 9.1. ``The larger the bran, the higher the proportion of the outer skin, the more fiber it has, and the less protein it contains. Ne
According to the results of analysis of the components of coarse bran and fine bran by Umann et al., the crude fiber content of coarse bran was 11.33%, pentosan 30.5%, and starch 8.74%. In contrast, fine bran contains 9.75% crude fiber, 22.5% pentosan, and 15% starch.
It was 65%. Large and small wheat bran are not distributed separately, but are usually shipped from mills in a mixed form. Domestic Bran Types and Component Types: Coarse, white, coarse fat, ash, and general bran
14 ~ ICA4 ~ Traditional 6 ~ 11χ 45 ~
5th grade/1st grade 10-1725-3525-4515
~23* It is rarely distributed alone, and research is being conducted on the use of wheat midringues in the production of high-fiber cakes that make up the suma, but this is a mixture of small bran and medium bran, and has a high fiber content. The content of bran is exactly between that of large bran and small bran. Also, [, orenz is Triticare (Tritica)
We are considering using the bran of
This triticale, which is bred by crossing durum wheat and rye, has poor millability, resulting in a low flour yield and a large amount of bran. Therefore, it is desired to use this bran in food products, but according to the analysis results of Lorenz et al., the crude fiber content of this bran is 5.5 to 6.3.
%, protein 18.0-19.3%. (2) Powdered α-cellulose has traditionally been used for purposes such as adjusting the viscosity of foods and improving water retention. It is made by pulverizing pulp taken from beech, maple, etc., and more than 90 to 95% of it has been pulverized to a size that passes 100 mesos. An example of the values indicated by the manufacturer is 78% crude fiber (99% neutral detergent fiber), 3-4% pentozan, no phytic acid, and extremely low microbial count of <50/g. 5olka-Floc
It is commercially available under the trade name , and it is very easy to use because it satisfies most of the above conditions, and is mostly used in the production of high-fiber foods such as bread. In addition, α-cellulose powder, which is obtained by hydrolyzing pulp with acid, purifying it, and depolymerizing it, has also been commercialized. These are approved by the FDA as GRAS substances. Component QO of apple phase Moisture Crude protein Fatty grains Crude grain Solubility Natural differentiation
Of 78.9 1.3 1.3
3.7 13.9 0.9 Dried 1
0.6 4.5 5.0 15.6
62.1 2.2 (3) Beer lees During the production of beer, the beer lees that remains after filtering the wort from the saccharified liquid of crushed malt mainly consists of residues such as the husk, bran, and germ of malt grains. It is high in fiber and also has a very high protein content, as the precipitate formed during heating of the wort and consisting mainly of protein is also added to it. The component composition of beer lees, based on the analysis example of Prantice et al., is as follows (in terms of dry matter): protein 34.4
%, ash 3.6%, crude fiber 14.0%, crude fat 8.3%
, acid detergent fiber 36.0%, cellulose 10.0%, lignin 17.0%. Prentice et al. are trying to use this to make high-fiber breads and kutskies. (4) Apple meal The amount of concentrated apple juice currently produced in Japan (approximately 2
It is estimated that approximately 30,000 to 40,000 tons of apple juice residue is produced annually. This is a paste containing approximately 70% water, with the remainder mainly consisting of fibers and insoluble pectin. An example of the component composition of apple cake is shown in Table 9.2. It has traditionally been used to adjust the viscosity of foods, but it has almost no odor and has a slightly sweet taste. Although it is expensive, there has been a strong interest in its use in high-fiber foods recently due to its good image as a raw material, and its use in this field is expected to expand in the future. (5) Okara Okara has a composition of 22.6% protein and 12.3% fat.
%, carbohydrates 44.5%, fiber 14.8%, ash 6.0% (
It has a high fiber and protein content (converted to dry matter according to the Japanese Food Composition Table), so there is interest in its use in high-fiber foods. (6) Coconut residue The endosperm of coconut is an excellent source of protein, but it also has a high fiber content, so the coconut residue that remains after coconut milk is extracted is a good source of fiber. Khan et al. are researching its use in making bread and kutski, and the composition of the coconut residue used is as follows. Carbohydrates 57.9%, crude fiber 16.1%, oil 18.1%, protein 6.7%, ash 1.2%. (7) It also contains 26% protein, 12% fiber (acidic detergent), 0.6% lignin, etc., and can be used as a fiber source. Seaweeds are also useful as a source of dietary fiber because they contain a lot of crude fiber (for example, long kelp 10.8%, grated kelp 9.5%) and alginic acid. In addition, Nagai et al. are researching the insoluble fraction of burdock and the use of holocellulose, konjac flour, etc. in bread, and Pome Ranza et al. I'm trying. The above is an overview of the dietary fiber used in the present invention.

[Note] The following abbreviations are used, including in the text and examples. Dietary fiber name Abbreviation Cellulose type Fl Wheat bran type F2 Apple lees type F3 Beer lees type F4 Coconut residue type F5 Corn type F6 The catalytic effect of the dietary fiber in the present invention is remarkable, and its contents are proven by the following explanation. 30 g of refined konjac powder is dispersed in 1000 cc of water, 0.5 g of calcium hydroxide is added thereto, and thoroughly mixed at room temperature to obtain a konjac derivative. Even if the konjac derivative is left at 5°C to 10°C for several days, there is no significant change in physical properties. In addition, when dietary fiber is added, gelation of konjac derivatives is significantly accelerated. Example, (The dietary fiber used is Fl. Fl is an aqueous substance with a cellulose content of 2%.) (A) Konjac derivative with 0, 0 Fl (as solid content)
28% (B) 0.0 Fl (as solid content) in konjac derivative
06% (C) F, 1 (as solid content) 0.06% (C) Konjac derivative.
040% (D) Comparing the strength of the gel on the surface above the target, the penetration degree of the needle is as follows (ratio of needle penetration time when gel thickness is 15 m). A BCD 30 minutes 20 seconds 30 minutes 4 seconds dent 3fl
Penetration Dent 2 Cranes It has been found that a surprising gel phenomenon that is even better than penetration can be achieved by adding dietary fiber. Furthermore, the fact that gelation can be achieved by natural products without any notice has an extremely wide range of uses. From this, it is true that konjac derivatives, in short, konjac with a low alkali gelling property can be gelled with dietary fiber, even in the conventional konjac manufacturing method. As mentioned above, the amount of catalyst used in the present invention has a large influence on the konjac derivative even if it is 0.006% as a solid content. By the way, even 0.0001% is a difference from the target, so
In the present invention, it is most preferable to set no lower limit and determine the amount to be used as necessary. Also, there are differences in the effects depending on the diet. The larger the fiber, the less effective it is. It is preferable to have fine fibers and a large amount of coarse fibers. The lower limit of the amount of the catalyst to be used can be freely selected depending on the purpose, but the upper limit can be freely used as long as there is no problem with taste or texture. The above can be summarized in an easy-to-understand table as shown in the following table. (Note 1) A typical example is a 4% aqueous solution of konjac powder solids.
The standard usage amount is 1000g. (Note 2) The freezing mode of the derivative of the present invention is shown in the table, but heating is described in Examples. On average, the tensile strength due to heating is lower than that due to freezing. The standard heating time is 70°C or higher for 20 minutes. (Note 3) The catalyst used in the production of konjac derivatives in (a) in the table is a catalyst for converting konjac powder into derivatives. Freezing is carried out in a 20°C freezer in the form of a 2n thick sheet. After thawing. ``No change'' means that the konjac derivative of the present invention before freezing exhibits the same physical properties after freezing and thawing. "Hydrophobic gel" refers to a case where the konjac derivative of the present invention changes into a hydrophobic gel after freezing and thawing. The method and effects of the present invention in (b) in the table are the same as those explained in (a) above, except (Sl) in the "state after thawing" section.
The numbers in (S5) are the relative values of the tensile strength of the produced hydrophobic gel as shown below. The method for determining this is to use the generated hydrophobic gel as a test piece with a thickness of 2 mm, width of 30 mm, and length of 30 mm, drop it vertically, and place the upper part 5 mm in the length direction.
Hold it in your mouth for about 1 minute and fix it, and hold the hanging end with a pinch tip with a load type (5g) set in the same way as the upper part, and it will not break.
2), up to 2og is (S3), and up to 30g is (S4)
), and 50g or more is designated as (S5). (Note 4) In principle, the amount of dietary fiber used in the present invention should be stated in terms of solid weight, but if it is a 2% aqueous substance such as Fl, the amount used as an aqueous substance should be stated. One of the characteristics of the method of the present invention is that the derivative of the present invention not only forms a hydrophobic gel by a catalyst upon freezing, but also forms a hydrophobic gel upon heating. Briefly, in the method of the invention, the derivatives of the invention readily form hydrophobic gels upon freezing or heating with the intervention of the catalyst according to the invention. Moreover, it is said that ordinary konnyaku can be made with low alkali. One of the characteristics of the method of the present invention is a particularly outstanding invention. In short, if the mixed system of konjac derivative and catalyst is aqueous, as already mentioned, if it is solid,
That is, the derivative of the present invention and the catalyst are usually mixed in a solid state, and in the case of PL, the derivative is in the form of powder, flakes, film, grains, or fibers, and the catalyst is also mixed in the above-mentioned form such as powder. When used, add the necessary moisture to form a paste, and then use the conventional method to achieve the object of the present invention. Regarding the derivatives of the present invention in accordance with the present purpose, among the categories of konjac derivatives of the present invention mentioned above, it is preferable to use a smaller amount of catalyst. If so, it is preferable that the sodium citrate is in the range of 2 g-Log with the same specifications. The aqueous derivative of the present invention obtained above is dehydrated in a desired form using a spray dryer, drum dryer, conveyor dryer, etc. to improve storage stability and to obtain a solid derivative of the present invention. As mentioned above, there is no particular lower limit to the usage rate of the dry derivative. ○Freezing in the present invention may be carried out at any level as long as the konjac derivative according to the present invention is frozen. O In the present invention, the heating conditions are not limited as long as the heating can be performed at 70° C. or higher. Other substances in the present invention may be food or non-food as long as they are uniformly mixed with the konjac derivative of the present invention. Foods: Grains, potatoes and starches, sweets, confectionery, oils and fats, nuts and seeds, beans, seafood, meat, eggs, milk, vegetables, fruits, mushrooms, algae, and beverages. , seasonings and spices, cooked processed foods, synthetic thickeners, natural thickeners, binders, and stabilizers Non-foods: Typical examples of inorganic materials Minerals, metals, ceramics, carbon, and other inorganic materials Representative examples of organic materials include synthetic resins, wood valves, paper, cloth, textiles, organic synthetic drugs, and pharmaceuticals.More specifically, mineral products include bentonite, kaolin, acid clay, etc., and ceramics. Examples of such materials include china clay, etc., and examples of synthetic resins include ion exchange resins, polyethylene powder, etc., and details will be given in Examples. Moreover, since the usage fees are selected depending on the physical properties of the target product, there are no particular regulations, and they will be described in detail in Examples as reference examples. For reference, the contents of typical examples of mixtures of the derivatives of the present invention and other substances are briefly introduced below. (Note 1) The mixing ratio of the derivative of the present invention and other substances is (1
0% to 90%): (Introducing the range of 90% to 10%. Foods: Sheets of cooked rice, sheets of potato paste, noodles of buckwheat flour (non-spreadable soba), sheets of honey, noodles of yokan. things, corn oil noodles, ground peanuts, soybean paste sheets, horse mackerel cylinders, clam noodles, pork sheets, chicken egg noodles, milk granules, spinach granules dried grape sheets, shiitake mushroom noodles, wakame macaroni, coffee granules, shaved bonito noodles, Japanese mustard fibrils, curry sheets, aqueous sodium alginate disks, tororo Potato noodles, aqueous gelatin sheets, etc. Non-food items Kaolin polishing sheets, red iron polishing sheets, aluminum dressing sheets, ultra-thin ceramic material sorting, activated carbon sheets, glass fiber sheets, zeolite sheets, ion exchange membranes, wood flour Fibrous materials, paper surface waterproofing, cloth surface waterproofing, non-woven cotton sheets, perfume oil sheets, herbal medicine sheets.O The molding method of the present invention involves molding the derivative of the present invention or a mixture of the derivative of the present invention and other substances. A molded hydrophobic konjac gel or a molded hydrophobic gel-like substance is obtained by filling a frame or molding it into grains, membranes, sheets, fibers, noodles, etc., or freezing or heating it during the molding process. In other words, it is to obtain the final target product that is molded into the desired shape using a molding frame or the like, or by freezing or heating during the molding process. ○Food in the present invention There is no problem in mixing food products, non-food products, and the derivative of the present invention as long as they are mixed uniformly or mixed according to the purpose. E) Effects of the Invention The present invention has been described in detail above, and the present invention has the following characteristics. ■ By enabling frozen distribution, 10
Storage for about 20 to 20 days can now be stored for more than 6 months. ■ Hydrophobic gels that could not be formed by heating in the past can now be used in the same way as starches and heat-coagulable proteins, so their use in food products has expanded significantly. At the same time, many uses for non-food products have also been discovered. The above is the effect of the present invention. Next, the present invention will be explained in detail with reference to Examples. (f) Examples (Note 1) The konjac type used in the examples is a commercially available purified powder as a representative of all konjac types. (Note 2) Condition of catalyst used in Examples. Fl 2% solids aqueous substance F2 Flour bran F3 Powder lees F4 5% aqueous substance F5 Powder F6 Corn-based powder (Note 3) Explanation of the contents described in Examples (1) to (38). 70°C state" means that the konjac derivative of the present invention is at 70°C.
Conditions at temperatures above 0℃. r base) For J, the condition is the same as at room temperature. In the case of "gel", it is solidified at 70°C or higher at room temperature (r pace) J. Also, for products that maintain gelatinity at room temperature, state the gel state. "After freezing and thawing" The figure shows whether or not the konjac derivative of the present invention forms a hydrophobic gel after freezing and thawing. "No change" means that there is no difference in physical properties from room temperature due to freezing and thawing, in other words, it is "Paste J", and "Slight change" means that the paste has become hard, so describe the state of the paste. Explanation of the contents described in Examples (28) to (38). When the reaction temperature and reaction time are insufficient even if the amount of catalyst used in the conventional method is used, the hydrophobic gel can be formed by so-called heating or freezing. For detailed explanation of the present invention, "Cited Examples" include (1) to (
38) We will introduce the manufacturing method of konjac derivatives up to (in the examples, a representative catalyst of the system is used). r Freezing J is a heating/cooling method using a -20°C freezer, and heating is performed using a steamer to a temperature of 70°C or higher. ``Tensile strength 1 is the relative value of the tensile strength of the generated hydrophobic gel.The way to calculate it is to
, as a test piece with a width of 10 mm and a length of 30 nm, hang it vertically, hold the upper part in your mouth about 511 mm in the length direction, and fix the sagging end in the same way as the upper part.
(31) is the case where it does not break when gripped with a pinch cock set to g), and (S2) is the case up to Log, and 20
up to g is (S3), up to 30g is (s4), and up to 50g
The following 1 is designated as (S5). (Note 4) Explanation of the contents in Examples (64) to (88). The above is a food-related description. “(a of Cited Example Section j)
) is a reference to an example of a konjac derivative, (b) is an example of use of a catalyst of the present invention, and tensile strength is a reference to the previous example (39).
As in ~(63), freezing, thawing, or heating is performed in either one or both cases. Example 1
05 is a method for producing konnyaku. (Note 5) Explanation of contents in Examples (89) to (104) Items other than “added non-food” are
)Same as. (Note 6) Example (11, +21. (31, (4),
(39), (40), (41). (64), (65), (105) are example sentences, (5)-(38)(42)-(63), (66)
- (104) are similar operations, so they are shown in a table. (Note 7) Foods and non-foods used in the examples are representative examples. Example (1) 34 g of sodium citrate was added to a mixture of 40 g of konjac powder and 1000 cc of water and mixed uniformly. The mixture was treated at 80°C to 87°C for 90 minutes and then cooled to room temperature to form a konjac derivative. shall be. 70°C paste paste freezing, no change after thawing Example (2) 2g of sodium citrate was added to a mixture of 40g of konjac powder and 1000cc of water, mixed uniformly, and the mixture was heated to 90°C at 80°C to 87°C. After processing for a minute, cool to room temperature.
It is a konjac derivative. State at 70°C Paste freezing, no change after thawing Example (3) 0.5g of calcium hydroxide was added to a mixture of 30g of konnyaku flour and 1000cc of water, and the mixture was uniformly mixed at 5°C to 15°C. Leave to stand for 24 hours to obtain a konnyaku derivative. Condition at 70°C Hard gel (soft gel at room temperature) Slight change after freezing and thawing (slightly hard paste) Example (4) 0.4 g of calcium hydroxide was added to a mixture of 30 g of konjac powder and 1000 cc of water. The mixture was uniformly mixed and left at 5°C to 15°C for 24 hours to obtain a konjac derivative. Condition at 70°C Hard gel (soft gel at room temperature) Slight change after freezing and thawing (slightly hard paste) Example (39) 1000 g of the konjac derivative according to Example (7) and 1 part water
After adding 000 cc and uniformly dispersing the mixture, it is applied to a spray dryer to form a powder. 40g of the powder (moisture 10g
%) and 10 g of (F6) to form a mixture. Add 900 ec of water to 40 g of the mixture and swell while stirring. The swollen product is made into a sheet with a thickness of 2 fl,
It is frozen for 48 hours and then thawed to form a hydrophobic gel sheet. Also, the swollen curved material was made into a sheet with a thickness of 2fl, and it was
A hydrophobic gel sheet is obtained by keeping the temperature above ℃ for 20 minutes. Tensile strength [freezing, thawing] S4 [heating] S4 Example (40) To 1000 g of the konjac derivative according to example (17) (
Add 20g of Fl) and mix thoroughly to form a mixture. vj
The mixture is made into a sheet with a thickness of 2u. Freeze the sheet 48
After a period of time, it is thawed to form a hydrophobic gel sheet. 7 sheets
A hydrophobic gel sheet is obtained by maintaining the temperature at 0° C. or higher for 20 minutes. Tensile strength [freezing, thawing) S5 [heating] 34 Example (41) Actual Example (100 g of konjac derivative according to 31)
1.1.4 were mixed, formed into a 15 mm thick plate, left at room temperature, and designated as (A). 100 g of the konjac derivative according to Example (3) and Fl,
0.3 g was mixed, formed into a slope with a thickness of 1511 mm, and left at room temperature, which was designated as (B). 100 g of the konjac derivative according to Example (3) and Fl,
2g and leave it at room temperature to form a 151-thick plate.
Let it be (C). 100 g of the konjac derivative according to Example (3) was shaped into a plate and left at room temperature (D).

[Note] The sitting effect of each konnyaku derivative at room temperature of 25°C to 28°C and a standing time of 2 hours.

[Note] Sitting effect: 1 is iog and 2 is the time ratio for the shadow to penetrate when 25g of Shaud is placed on the surface of the konjac derivative based on the weight of 7 square meters of the circular base. AB CD K2 3 seconds 2 seconds 4 seconds 0.3 seconds Example (6
4) 1000 g of konjac derivative based on Example (2)
and 1000 g of cooked rice to form a homogeneous mixture, which is formed into a sheet by the method of Example (43) and frozen to form a shaped hydrophobic gel-like substance. Tensile strength (freezing, thawing) S3 Example (65) 1000 g of konjac derivative based on Example (2)
and 1000 g of cooked rice to form a homogeneous mixture, which is formed into a sheet by the method of Example (43) and steamed in a steamer at 80° C. or higher for 20 minutes to form a shaped hydrophobic gel-like substance. Tensile strength [heated at 70°C] S2 Example (105) Disperse 30g of konjac powder in 1000cc of water, and after swelling, mix with 0.5g of calcium hydroxide, 10g of Fl, and when thoroughly mixed, form a square frame. The mixture is heated at 70°C or higher for 30 minutes to make konnyaku.

Claims (1)

[Scope of Claims] 1. A method for producing a shaped hydrophobic konjac gel obtained by freezing or heating a mixed system of a konjac derivative and a catalyst. 2. The method for producing a shaped hydrophobic konjac gel according to claim 1, wherein the konjac derivative obtained by applying an alkaline substance to konjac sweet potato or konjac flour does not form a hydrophobic gel by freezing or heating. 3. The method for producing a shaped hydrophobic konjac gel according to claim 1, wherein the mixed system of the konjac derivative and the catalyst is aqueous or solid. 4. The method for producing a shaped hydrophobic konjac gel according to claim 1, wherein the catalyst is a single dietary fiber or a mixture of two or more types of dietary fiber. 5. A method for producing a shaped hydrophobic gel-like substance obtained by freezing or heating a shaped mixture of a konjac derivative, another substance, and a catalyst. 6. The method for producing a shaped hydrophobic gel-like substance according to claim 5, wherein the konjac derivative obtained by treating konjac potatoes or konjac powder with an alkaline substance does not form a hydrophobic gel upon freezing or heating. 7. The method for producing a shaped hydrophobic gel-like material according to claim 5, wherein the mixed system of the konjac derivative and the catalyst is aqueous or solid. 8. The method for producing a shaped hydrophobic gel-like material according to claim 5, wherein the catalyst is a single dietary fiber or a mixture of two or more types of dietary fiber. 9. The method for producing a shaped hydrophobic gel-like substance according to claim 5, wherein the other substance is an inorganic or organic material of food or non-food products. 10 Contains dietary fiber alone or in konjac made by treating konjac potatoes or konjac flour with an alkaline substance.
A method of manufacturing konnyaku by mixing seeds or more.