KR950010771A - Manufacturing method of odorless konjac noodles - Google Patents

Manufacturing method of odorless konjac noodles Download PDF

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Publication number
KR950010771A
KR950010771A KR1019930021709A KR930021709A KR950010771A KR 950010771 A KR950010771 A KR 950010771A KR 1019930021709 A KR1019930021709 A KR 1019930021709A KR 930021709 A KR930021709 A KR 930021709A KR 950010771 A KR950010771 A KR 950010771A
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KR
South Korea
Prior art keywords
weight
konjac
minutes
citric acid
acid solution
Prior art date
Application number
KR1019930021709A
Other languages
Korean (ko)
Other versions
KR960006567B1 (en
Inventor
유정옥
김은호
이진희
김도언
공운영
Original Assignee
김정순
제일제당 주식회사
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019930021709A priority Critical patent/KR960006567B1/en
Publication of KR950010771A publication Critical patent/KR950010771A/en
Application granted granted Critical
Publication of KR960006567B1 publication Critical patent/KR960006567B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/032—Citric acid

Abstract

본 발명은 곤약가루만 단독으로 100중량%를 사용하거나 또는 곤약가루 70-85중량%, 감자전분 10-20중량%, 카라기난 3-10중량%의 비율로 혼합한 혼합물을 사용하여 통상의 방법으로 제조한 곤약면을 40-50℃의 물로 수세·탈수한 다음 55-75℃의 0.02-0.1% 구연산용액에 10-40분간 처리하고 다시 55-75%의 열수에 10-40분간 침지시킨 후 0.02-0.1% 구연산용액과 함께 포장하여 살균함을 특징으로 하는 곤약면의 제조방법에 관한 것으로서, 알킬리에 의한 불쾌취가 완전히 제거될 뿐만 아니라 기존의 곤약면에 비하여 부드러운 조직감 및 밝은 색상을 지니고 요리시에도 조미액의 침투가 용이하여 다양한 요리에의 적용이 가능하다.The present invention is a conventional method using only 100% by weight konjac powder alone or a mixture of konjac powder 70-85% by weight, potato starch 10-20% by weight, carrageenan 3-10% by weight The konjac noodles were washed and dehydrated with water at 40-50 ° C., then treated with 0.02-0.1% citric acid solution at 55-75 ° C. for 10-40 minutes, and then immersed in 55-75% hot water for 10-40 minutes. The present invention relates to a method of manufacturing konjac noodles characterized in that they are sterilized by packing with -0.1% citric acid solution. The odor is not only completely eliminated by alkyli but also has a soft texture and bright color compared to conventional konjac noodles. Edo seasoning solution is easy to penetrate and can be applied to various dishes.

Description

무취 곤약면의 제조방법Manufacturing method of odorless konjac noodles

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

곤약가루만 단독으로 100중량%를 사용하거나 또는 곤약가루 70-85중량%, 감자전분 10-20중량%, 카라기난 3-10중량%의 비율로 혼합한 혼합물을 사용하여 통상의 방법으로 제조한 곤약면을 40-50℃의 물로 수세ㆍ탈수한 다음 55-75℃의 0.02-0.1% 구연산용액에 10-40분간 처리하고 다시 55-75%의 열수에 10-40분간 침지시킨 후 0.02-0.1% 구연산용액과 함께 포장하여 살균함을 특징으로 하는 곤약면의 제조방법.Konjac prepared by the conventional method using only 100% by weight of konjac powder alone or a mixture of 70-85% by weight konjac powder, 10-20% by weight potato starch and 3-10% by weight carrageenan Wash and dehydrate the cotton with 40-50 ℃ water, and then treat it for 10-40 minutes in 55-75 ℃ 0.02-0.1% citric acid solution, and then immerse it in 55-75% hot water for 10-40 minutes, then 0.02-0.1% Konnyaku noodles manufacturing method characterized in that the sterilization by packaging with citric acid solution. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930021709A 1993-10-19 1993-10-19 Processing method of ordorless konjac noodle KR960006567B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930021709A KR960006567B1 (en) 1993-10-19 1993-10-19 Processing method of ordorless konjac noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930021709A KR960006567B1 (en) 1993-10-19 1993-10-19 Processing method of ordorless konjac noodle

Publications (2)

Publication Number Publication Date
KR950010771A true KR950010771A (en) 1995-05-15
KR960006567B1 KR960006567B1 (en) 1996-05-20

Family

ID=19366132

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930021709A KR960006567B1 (en) 1993-10-19 1993-10-19 Processing method of ordorless konjac noodle

Country Status (1)

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KR (1) KR960006567B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030075642A (en) * 2002-03-20 2003-09-26 심수웅 method for manufacturing odorless Gon-yak and foods by the method
KR20040024643A (en) * 2002-09-12 2004-03-22 이강헌 A Method of Preparing a Preferred Noodles Containing Amorphophallus Konjac and Its Raw Composition
KR100727251B1 (en) * 2006-06-19 2007-06-11 주식회사오뚜기 Method of manufacturing instant retorted gon-yak noodles with low calories
KR102632128B1 (en) * 2023-08-03 2024-02-02 주식회사 대신물산 Konjac noodle composition without peculiar smell of konjac and syneresis phenomenon and method for manufacturing konjac noodle using the same

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101245663B1 (en) * 2011-05-09 2013-03-20 박호서 Manufacturing Method for Hydrous Thread type-Konjak
CN104366276A (en) * 2014-10-30 2015-02-25 安徽雁湖面粉有限公司 Radix puerariae dried noodles and production method of radix puerariae dried noodles
CN106616642B (en) * 2016-12-08 2020-02-18 湖北一致嘉纤生物科技有限公司 Preparation method of crisp konjak gel vegetarian food

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030075642A (en) * 2002-03-20 2003-09-26 심수웅 method for manufacturing odorless Gon-yak and foods by the method
KR20040024643A (en) * 2002-09-12 2004-03-22 이강헌 A Method of Preparing a Preferred Noodles Containing Amorphophallus Konjac and Its Raw Composition
KR100727251B1 (en) * 2006-06-19 2007-06-11 주식회사오뚜기 Method of manufacturing instant retorted gon-yak noodles with low calories
KR102632128B1 (en) * 2023-08-03 2024-02-02 주식회사 대신물산 Konjac noodle composition without peculiar smell of konjac and syneresis phenomenon and method for manufacturing konjac noodle using the same

Also Published As

Publication number Publication date
KR960006567B1 (en) 1996-05-20

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