JPH01202271A - Production of paste made from starch of devil's-tongue - Google Patents
Production of paste made from starch of devil's-tongueInfo
- Publication number
- JPH01202271A JPH01202271A JP63026324A JP2632488A JPH01202271A JP H01202271 A JPH01202271 A JP H01202271A JP 63026324 A JP63026324 A JP 63026324A JP 2632488 A JP2632488 A JP 2632488A JP H01202271 A JPH01202271 A JP H01202271A
- Authority
- JP
- Japan
- Prior art keywords
- konjac
- starch
- devil
- tongue
- agent
- 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 57
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims description 22
- 229920002472 Starch Polymers 0.000 title abstract description 8
- 235000019698 starch Nutrition 0.000 title abstract description 8
- 239000008107 starch Substances 0.000 title abstract description 7
- 235000002239 Dracunculus vulgaris Nutrition 0.000 title abstract 5
- 244000106264 Opuntia compressa Species 0.000 title abstract 5
- 235000000039 Opuntia compressa Nutrition 0.000 title abstract 5
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 title abstract 5
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 title abstract 5
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 title abstract 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 230000003472 neutralizing effect Effects 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002253 acid Substances 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 239000011248 coating agent Substances 0.000 claims abstract description 10
- 239000000252 konjac Substances 0.000 claims description 40
- 235000010485 konjac Nutrition 0.000 claims description 40
- 238000001879 gelation Methods 0.000 claims description 12
- 239000000499 gel Substances 0.000 claims description 11
- 239000003349 gelling agent Substances 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 8
- 241001312219 Amorphophallus konjac Species 0.000 claims 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 abstract description 6
- 239000000843 powder Substances 0.000 abstract description 6
- 238000000576 coating method Methods 0.000 abstract description 3
- 239000001530 fumaric acid Substances 0.000 abstract description 3
- 239000003921 oil Substances 0.000 abstract description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 abstract description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 2
- 239000003925 fat Substances 0.000 abstract description 2
- 239000001630 malic acid Substances 0.000 abstract description 2
- 235000011090 malic acid Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 3
- 229920000642 polymer Polymers 0.000 abstract 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 49
- 230000002378 acidificating effect Effects 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 238000002347 injection Methods 0.000 description 7
- 239000007924 injection Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 5
- 239000000920 calcium hydroxide Substances 0.000 description 4
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000003513 alkali Substances 0.000 description 2
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical group OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- -1 for example Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000010309 melting process Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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、こんにゃくの製造法に関し、特に弱アルカリ
性から弱酸性の間に調整されたこんにゃくの製造法に関
するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing konjac, and particularly to a method for producing konjac adjusted to be between weakly alkaline and weakly acidic.
従来のこんにゃくの製造法は、所定の割合で水とこんに
ゃく粉を溶解し、こんにゃく粉を水と十分になじませた
後に、水酸化カルシウム等のゲル化剤を添加し、この混
合物を成形型あるいは袋内に注入して例えば６０℃以上
に加熱し、ゲル化させてこんにゃく製品としていた。The conventional method for producing konjac involves dissolving water and konjac powder in a predetermined ratio, allowing the konjac powder to mix well with the water, adding a gelling agent such as calcium hydroxide, and molding the mixture into a mold or mold. The konnyaku product was injected into a bag and heated to, for example, 60° C. or higher to form a gel.
しかしながら上述の製造法で製造されたこんにゃく製品
は、ゲル化剤として水酸化カルシウム等の強アルカリ成
分を含むために、ｐＨ１１以上の強アルカリ性を呈して
いた。そのため独特のアルカリ臭がしたり、他の味覚成
分どの混合を困難としていた。However, the konjac products manufactured by the above-mentioned manufacturing method exhibit strong alkalinity with a pH of 11 or more because they contain strong alkaline components such as calcium hydroxide as a gelling agent. As a result, it has a unique alkaline odor and is difficult to mix with other taste components.
そのため製造後のこんにゃく製品を酸性浴中に長時間浸
漬したり、あるいはゲル化の進行中に酸を添加する等に
より上記アルカリを中和する方法等が一部で行われてい
るが、いずれも現行のこんにゃくの製造工程を変更する
必要があり、またゲル化の進行前に酸を加えて中和して
しまうとゲル化が進行しないため、酸の添加時期が微妙
で機械化が困難であった。For this reason, some methods have been used to neutralize the alkali by soaking the konnyaku product in an acidic bath for a long time after production, or by adding acid while gelation is progressing, but none of these methods work. It was necessary to change the current manufacturing process for konjac, and if acid was added to neutralize before gelation progressed, gelation would not proceed, so the timing of acid addition was sensitive and mechanization was difficult. .
そこで本発明は、従来のこんにゃくのＭｌ’！ｊ置や製
造工程を変えることなく、弱アルカリから弱酸性の間に
ベームーを調整したこんにゃく製品を容易に製造するこ
とができるこんにゃくの製造法を促供することを目的と
している。Therefore, the present invention is based on the conventional konnyaku Ml'! The purpose of this invention is to promote a konjac production method that can easily produce konjac products with a behmu from weakly alkaline to weakly acidic properties without changing the setting or manufacturing process.
上記目的を達成するために、本発明は、水とこんにゃく
粉及びゲル化剤を含む混合物を加熱し、ゲル化させるこ
んにゃくの製造法において、前記混合物に該混合物がゲ
ル化する温度もしくはゲル化が進行し始める温度以上で
水に溶解するコーティング剤でコーティングした酸から
なる中和剤を添加した後に加熱してゲル化させることを
特徴とする。In order to achieve the above object, the present invention provides a method for producing konjac in which a mixture containing water, konjac flour, and a gelling agent is heated to gel, and the temperature at which the mixture gels or the temperature at which the mixture gels is It is characterized by adding a neutralizing agent consisting of an acid coated with a coating agent that dissolves in water at a temperature above the temperature at which it begins to progress, and then heating to gel it.
従って、ゲル化の進行に合わせて中和剤のコーティング
が溶解し、酸成分が分散して中和反応が行われ、ベーム
ーが弱アルカリから弱酸性の間のこんにゃく製品を得る
ことができる。Therefore, as the gelation progresses, the neutralizing agent coating dissolves, the acid component is dispersed, and a neutralization reaction takes place, making it possible to obtain a konjac product with a Boehmu range from weakly alkaline to weakly acidic.
〔実施例〕 以下本発明を図面に基づいて説明する。〔Example〕 The present invention will be explained below based on the drawings.
図は、一般的なこんにゃくの製造法を示す系統図であっ
て、袋詰めのこんにゃく製品を製造するものである。The figure is a system diagram showing a general konjac production method, which is for producing bagged konjac products.
こんにゃくの製造は、こんにゃく粉を水に溶解さＶる溶
解工程１、ゲル化剤を注入する注入工程２、これらの混
合物を混線する混線工程３、袋詰めを行う包装工程４、
加熱してゲル化させる加熱工Ｎ５により行われている。The production of konnyaku consists of a dissolving step (1) in which konjac flour is dissolved in water, an injection step (2) injecting a gelling agent, a mixing step (3) in which these mixtures are mixed, a packaging step (4) in which bags are packed,
This is carried out using heating process N5, which involves heating and gelling.
こんにゃく製品を製造する場合は、例えばこんにゃく粉
３５Ｋｙと水１ｔとを、溶解工程１で混合溶解し、所定
時間撹拌してこんにゃく粉を十分水になじませる。次に
ゲル化剤として例えば水酸化カルシウム１．４Ｋｇを水
に溶解したちのく石灰水）を注入工程２で注入し、ギヤ
ポンプ等の混練機を備えた混練工程３で各成分を混合し
ながら包装工程４に送出し、包装機等により一定母とし
て例えば３０Ｃ１を袋詰めする。そして加熱工程５のボ
イル槽等にて加熱蒸気等により８５℃程度に加熱してゲ
ル化させる。これにより袋詰めされたこんにゃく製品を
得ることができる。When producing a konjac product, for example, 35 Ky of konjac flour and 1 ton of water are mixed and dissolved in the dissolving step 1, and stirred for a predetermined period of time to thoroughly mix the konjac flour with the water. Next, as a gelling agent, for example, 1.4 kg of calcium hydroxide dissolved in water (Chinoku lime water) is injected in the injection step 2, and each component is mixed in the kneading step 3 equipped with a kneader such as a gear pump. The product is sent to a packaging step 4, and packed into bags of, for example, 30C1 as a constant mass using a packaging machine or the like. Then, in a heating step 5, the mixture is heated to about 85° C. using heated steam or the like in a boiling tank or the like to form a gel. In this way, a bagged konnyaku product can be obtained.
図のＡ、Ｂ、Ｃは、中和剤の添加位置を示すもので、上
記こんにゃくの製造において、溶解工程１部分Ａ、注入
工程２部分Ｂ、及び溶解工程１から混練工程３に至る管
路７部分Ｃのいずれかから所定分の中和剤を添加混合す
る。A, B, and C in the diagram indicate the addition positions of the neutralizing agent, and in the production of the above-mentioned konnyaku, the dissolution process 1 part A, the injection process 2 part B, and the pipe line from melting process 1 to kneading process 3. Add and mix a predetermined amount of neutralizing agent from any of the 7 parts C.
上記中和剤は、前記こんにゃく粉等を含む混合物がゲル
化する温度もしくはゲル化が進行し始める温度以上で水
に溶解するコーティング剤で酸をコーティングしたもの
で、コーティング剤としては、例えばバレイショデンブ
ン等のデンプン類、油脂類、硬化油、あるいはペクチン
、カラギナン等の天然高分子類、さらに合成高分子類等
、ゲル化温度に合うものが適宜に用いられ、また酸とし
ては、例えばフマル酸、リンゴ酸、クエン酸、コハク酸
、酢酸、酒石酸等各種のものを用いることが可能であり
、必要に応じて混合することもできる。いずれにしても
食用として安全なものを用いることが必要である。尚、
コーティング方法等は、一般に行われている方法で行え
ばよく、特に限定されるものではない。The above-mentioned neutralizing agent is an acid coated with a coating agent that dissolves in water above the temperature at which the mixture containing the konjac flour etc. gels or the temperature at which gelation begins to proceed. Those suitable for the gelling temperature are used as appropriate, such as starches such as bun, fats and oils, hydrogenated oils, natural polymers such as pectin and carrageenan, and synthetic polymers.As acids, for example, fumaric acid , malic acid, citric acid, succinic acid, acetic acid, tartaric acid and the like can be used, and they can be mixed if necessary. In any case, it is necessary to use materials that are safe for human consumption. still,
The coating method may be any commonly used method and is not particularly limited.
また中和剤は、あらかじめこんにゃく粉やゲル化剤と混
合させた状態としておいたり、こんにゃく粉やゲル化剤
とともに粉末状で添加してもよく、水に分散させてから
注入添加してもよい。この中和剤は、混練工程３で前記
混合物と混合され、同時に袋詰めされる。そして加熱工
程５で加熱されることによりコーティング剤が溶解し、
コーティングされていた酸成分がこんにゃく中に分散し
、アルカリ性のゲル化剤との間で中和反応が行われ、ペ
ーパーが弱アルカリから弱酸性となる。In addition, the neutralizing agent may be mixed with konjac flour and gelling agent in advance, or may be added in powder form together with konjac flour and gelling agent, or may be added by injection after being dispersed in water. . This neutralizing agent is mixed with the mixture in kneading step 3 and packed into bags at the same time. Then, the coating agent is dissolved by heating in heating step 5,
The coated acid component is dispersed in the konjac and undergoes a neutralization reaction with the alkaline gelling agent, changing the paper from weakly alkaline to weakly acidic.
この方法によれば、こんにゃくのベームーは、加熱され
てゲル化を開始するまではゲル化剤のために強アルカリ
であり、こんにゃくのゲル化を阻害することがなく、ゲ
ル化の進行に従ってコーティング剤が溶解し、こんにゃ
くのペーパーが弱アルカリ性から弱酸性の間に調整され
る。According to this method, the konjac beumu is strongly alkaline due to the gelling agent until it is heated and starts gelling, and it does not inhibit the gelation of konjac, and as the gelation progresses, the coating agent is dissolved, and the konnyaku paper is adjusted to be between weakly alkaline and slightly acidic.
このように従来の製造装置及びＩｌｌ造工程を変えるこ
となく、ペーパーが従来のこんにゃくよりも低い中性や
酸性に至るこんにゃくを作ることができるため、アルカ
リ臭のない新しいこんにゃくを製造することができる。In this way, it is possible to produce konjac whose paper is less neutral or acidic than conventional konnyaku without changing the conventional production equipment and production process, making it possible to produce a new konjac without an alkaline odor. .
また、このように中性領域に調整されたこんにゃくは、
他の食品、例えば肉類や魚肉類、澱粉類や蛋白類とある
いは香味料と混合して新しい食品を作る場合にも香りや
味を損うことがない。この場合、こんにゃくとしてゲル
化を終えたこんにゃく製品を他の食品と混合してもよい
が、ゲル化前に他の食品等と混合して後に加熱し、ゲル
化させてもよい。In addition, konnyaku that has been adjusted to a neutral range in this way is
Even when mixed with other foods such as meat, fish, starch, proteins, or flavoring agents to create new foods, the aroma and taste will not be impaired. In this case, the konjac product that has been gelled as konjac may be mixed with other foods, but it may also be mixed with other foods etc. before gelation and then heated and gelled.
尚、上記製造工程は、これに限るものではなく、バッチ
式でも行うことができ、他に一般的に用いられている工
程により、角型に成形したり、糸状や球状等各種のこん
にゃく製品の製造工程に適用することができる。また、
混線工程の混線機が注入装置を備えたものである場合は
、この注入装置により中和剤を注入添加して、中和剤の
注入と混線とを同時に行うこともできる。The above manufacturing process is not limited to this, and can also be performed in a batch process, and other commonly used processes can be used to form konnyaku into square shapes, and to form various types of konjac products such as thread-like and spherical shapes. It can be applied to manufacturing processes. Also,
When the crosstalk machine in the crosstalk process is equipped with an injection device, the neutralizing agent can be injected and added using the injection device, and the injection of the neutralizing agent and the crosstalk can be performed at the same time.
実験例
こんにゃく粉１０ｇを水２９０ｇに溶解させた試料を３
つ用意し、それぞれにゲル化剤として水酸化カルシウム
０．４９を添加した。各試料に中和剤としてバレイショ
デンブンで］−ティングしたフマル酸を用い、それぞれ
添加量を変えて実験を行った。その結果を下表に示す。Experimental example 3 samples were prepared by dissolving 10g of konjac powder in 290g of water.
0.49 g of calcium hydroxide was added as a gelling agent to each sample. Experiments were conducted using potato starch-treated fumaric acid as a neutralizing agent in each sample and varying the amount added. The results are shown in the table below.
尚、加熱温度は８５℃、加熱時間は１５分である。Note that the heating temperature was 85° C. and the heating time was 15 minutes.
このように中和剤の添加量を調部することにより、こん
にゃく製品のベーパーを任意に調整することができ、必
要により、弱アルカリから酸性まで各種のベーパーのこ
んにゃく製品を得ることができる。By adjusting the amount of the neutralizing agent added in this manner, the vapor of the konjac product can be adjusted as desired, and if necessary, konjac products with various vapors ranging from weakly alkaline to acidic can be obtained.
（発明の効果）
以上説明したように、本発明は、こんにゃくがゲル化す
る温度もしくはゲル化が進行し始める温度以上で水に溶
解するコーティング剤でコーティングした酸からなる中
和剤を添加した後に加熱してゲル化させるから、こんに
ゃくのゲル化を阻害することがなく、ゲル化の進行に従
ってコーティング剤が溶解し、酸がアルカリと反応して
こんにゃくのベーパーを弱アルカリ性から堡酸性の間に
調整でき、アルカリ臭のない美味なこんにゃくを提供す
ることができる。また従来から行われているこんにゃく
の製造装置や製造工程を変える必要がなく、容易に製造
することができる。(Effects of the Invention) As explained above, the present invention provides the following advantages: after adding a neutralizing agent consisting of an acid coated with a coating agent that dissolves in water above the temperature at which konnyaku gels or the temperature at which gelation begins to proceed, Because it is heated to gel, it does not inhibit the gelation of the konjac, and as the gelation progresses, the coating agent dissolves, and the acid reacts with the alkali, adjusting the vapor of the konjac from weakly alkaline to highly acidic. It is possible to provide delicious konjac without an alkaline odor. Moreover, there is no need to change the conventional konjac manufacturing equipment or manufacturing process, and the konjac can be easily manufactured.
また、他の食品や香味料等と混合して新しい食品を作る
ことも可能となる。It also becomes possible to create new foods by mixing it with other foods, flavorings, etc.
図はこんにゃくの製造法を示す系統図である。 The figure is a system diagram showing the method of manufacturing konnyaku.
Claims (1)
し、ゲル化させるこんにゃくの製造法において、前記混
合物に該混合物がゲル化する温度もしくはゲル化が進行
し始める温度以上で水に溶解するコーティング剤でコー
ティングした酸からなる中和剤を添加した後に加熱して
ゲル化させることを特徴とするこんにゃくの製造法。1. In a konjac production method in which a mixture containing water, konjac flour, and a gelling agent is heated and gelled, the mixture is dissolved in water at a temperature higher than the temperature at which the mixture gels or the temperature at which gelation begins to proceed. A method for producing konjac characterized by adding a neutralizing agent made of acid coated with a coating agent and then heating to gel it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63026324A JPH01202271A (en) | 1988-02-06 | 1988-02-06 | Production of paste made from starch of devil's-tongue |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63026324A JPH01202271A (en) | 1988-02-06 | 1988-02-06 | Production of paste made from starch of devil's-tongue |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01202271A true JPH01202271A (en) | 1989-08-15 |
Family
ID=12190228
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63026324A Pending JPH01202271A (en) | 1988-02-06 | 1988-02-06 | Production of paste made from starch of devil's-tongue |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01202271A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04360668A (en) * | 1990-10-05 | 1992-12-14 | Unie Colloid Kk | Drink |
| JP2011072304A (en) * | 2009-09-02 | 2011-04-14 | Ina Food Industry Co Ltd | Modified konnyaku (devil's tongue) powder, and gelled material and foodstuff by using the same |
-
1988
- 1988-02-06 JP JP63026324A patent/JPH01202271A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04360668A (en) * | 1990-10-05 | 1992-12-14 | Unie Colloid Kk | Drink |
| JP2011072304A (en) * | 2009-09-02 | 2011-04-14 | Ina Food Industry Co Ltd | Modified konnyaku (devil's tongue) powder, and gelled material and foodstuff by using the same |
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