JPH03244352A - Production of noodle made from konjak flour - Google Patents
Production of noodle made from konjak flourInfo
- Publication number
- JPH03244352A JPH03244352A JP2039201A JP3920190A JPH03244352A JP H03244352 A JPH03244352 A JP H03244352A JP 2039201 A JP2039201 A JP 2039201A JP 3920190 A JP3920190 A JP 3920190A JP H03244352 A JPH03244352 A JP H03244352A
- Authority
- JP
- Japan
- Prior art keywords
- string
- paste
- blend
- added
- water
- 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 20
- 235000013312 flour Nutrition 0.000 title claims abstract description 6
- 235000010485 konjac Nutrition 0.000 title abstract description 7
- 238000004519 manufacturing process Methods 0.000 title description 6
- 235000012149 noodles Nutrition 0.000 title 1
- 239000000203 mixture Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 8
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 7
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 7
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 7
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000008023 solidification Effects 0.000 abstract 1
- 238000007711 solidification Methods 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 4
- 235000009852 Cucurbita pepo Nutrition 0.000 description 4
- 239000000252 konjac Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 241000219122 Cucurbita Species 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000019426 modified starch Nutrition 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical class [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Chemical class 0.000 description 1
- 239000011575 calcium Chemical class 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 244000261228 chanvre indien Species 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000002562 thickening agent Substances 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）
本発明は加工食品に干瓢の如く結び紐として使用できる
紐コンニャクの製造法に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing string konnyaku, which can be used as a string to tie processed foods like a gourd.
（従来の技術）
従来、コンニャクの製造法としては、種々の製造法が提
案され、特にコンニャク精粉に種々の添加１を加え、単
に食用として製造されたものが殆どであり、食品の結び
紐として凍結・解凍を繰り返しても何等変わることなく
、且つ乾燥したものは弾力性に富み、強靭なものを得る
紐コンニャクの製造法は無かった。(Prior Art) In the past, various methods have been proposed for producing konjac, and in particular, most of them were made simply for food by adding various additives 1 to konjac flour. There was no method for producing string konnyaku that would remain unchanged even after repeated freezing and thawing, and would be highly elastic and strong when dried.
（発明が解決しようとする問題点）
従来の紐コンニャクの製造法で得られたコンニャクは固
形分３％、水分９７％と非常に高水分であるため、強度
が弱く、又、凍結した際にスポンジ状となり、又、乾燥
した場合に著しく減少する。従って干瓢のように食品の
結び紐として使用する場合、例えば油揚げきんちゃく、
ロールキャベツ、その他の巻きもの等の結び紐としての
使用は、冷凍するとスポンジ状になって食味１食感を・
著しく悪くさせると共に強度的に弱いため結束機械によ
る結束が困難であるという問題点があった。(Problems to be solved by the invention) The konnyaku obtained by the conventional string konnyaku manufacturing method has a very high moisture content of 3% solid content and 97% moisture, so it has low strength and does not hold up well when frozen. It becomes spongy and decreases significantly when dried. Therefore, when used as a tying string for foods such as dried gourds, for example, fried tofu kinchaku,
When used as a string to tie cabbage rolls and other rolled items, it becomes spongy when frozen and has a unique texture.
There were problems in that it was difficult to bind with a binding machine because it deteriorated significantly and was weak in strength.
（問題点を解決するための手段）
本発明は加工食品に干瓢の如く結び紐として使用可能な
紐コンニャクの製造法に関するものであり、コンニャク
製粉３〜５％重量に水８０〜９０％重量、粉末蛋白 １
〜３％重量、化工澱粉７〜１５％重量、砂糖 １〜３％
重量９食塩１〜３％重量を加え高速ミキサーで混合し、
その混合物を約２時間程度放置し膨潤させた後に水酸化
カルシウムを添加しペースト状と成す。この時の水酸化
カルシウムの量は混合物がＰ）Ｉ約１１．５になる量に
添加することが重要である。得られた混合物を容器の底
部に多数の丸形あるいは平形の穴を開けた押出し成型機
で、６０℃〜８０℃の湯中に丸紐状あるいは平紐状に連
続押出し加執凝固させ、次いでそれを乾燥機にて ５〜
２５％に乾燥し散粉をまぶしたものである。(Means for Solving the Problems) The present invention relates to a method for producing string konnyaku that can be used as a string to tie processed foods like a gourd. Powdered protein 1
~3% by weight, modified starch 7-15% by weight, sugar 1-3%
Weight 9 Add salt 1-3% by weight and mix with a high speed mixer.
After the mixture is left to swell for about 2 hours, calcium hydroxide is added to form a paste. It is important that the amount of calcium hydroxide added at this time is such that the mixture has a P)I of about 11.5. The obtained mixture is continuously extruded into a round or flat string shape in hot water at 60°C to 80°C using an extrusion molding machine with a large number of round or flat holes in the bottom of the container, and is then coagulated. in the dryer 5~
It is dried to 25% and sprinkled with powder.
又、本発明における粉末蛋白としては、動物蛋白として
フルブミン、植物蛋白として大豆蛋白。Further, as the powdered protein in the present invention, fulbumin is used as an animal protein, and soybean protein is used as a vegetable protein.
小麦蛋白の単体らしくはこの混合物である。この粉末蛋
白の混合量は １〜３％重量が適当であり、この混合量
によって硬さの調整を行い、特にこれ以上では脆くなり
、紐としての役目を損なう。澱粉は糊料としての役目を
成し、馬鈴薯澱粉、コンスターチ、タピオカ澱粉、小麦
澱粉、化工澱粉。This mixture appears to be a simple substance of wheat protein. The appropriate mixing amount of this powdered protein is 1 to 3% by weight, and the hardness is adjusted depending on this mixing amount.If the amount is more than this, the string becomes brittle and loses its role as a string. Starch acts as a thickener, and includes potato starch, cornstarch, tapioca starch, wheat starch, and modified starch.
梁橋澱扮の単体ちしくは混合物が使用される。この澱粉
は一般のコンニャク製品に比べ多く混入させているが、
紐として使用する関係上、引張り強度を高めるために３
〜１５％重量が適当で、これ以下では強度的に弱く、以
上では硬質化し紐として扱い難く、食感も悪くなる。砂
糖及び食塩は保水性及び食味を良くするためのものであ
る。水酸化カルシウムは一種の凝固剤であり、混合物全
体がＰＨ１１，５になるように加えれば良く、この水酸
化カルシウムは以外に澱粉との種類に応じて他のカルシ
ウムを使用できる。乾燥は通常温風式の乾燥機にて乾燥
され、その乾燥度は水分含有率５〜２５％程度とし、こ
れ以下では紐としての柔軟性にやや欠け、これ以上では
引張り強度が弱く、且つ冷凍した際にスポンジ状となり
食感が極めて悪くなる。尚、ミキサ丁にて混合する場合
に高速ミキサーにて混合することが重要であり、これは
通常のコンニャクの製法に比べ澱粉の量が多いため従来
のミキサーの回転ではすぐに分離してしまうためである
。Liang Qiao Dan Han is used alone or in combination. This starch is mixed in more than in general konnyaku products,
3 to increase the tensile strength when used as a string.
A weight of ~15% is appropriate; anything less than this is weak in strength, and more than that, it becomes hard and difficult to handle as a string, and the texture is poor. Sugar and salt are used to improve water retention and taste. Calcium hydroxide is a type of coagulant, and may be added so that the entire mixture has a pH of 11.5. In addition to this calcium hydroxide, other calcium may be used depending on the type of starch. Drying is usually done using a hot air dryer, and the degree of dryness is set to a moisture content of 5 to 25%. Below this, the string will not be as flexible, and above this, the tensile strength will be weak, and the dryness will be low. When done, it becomes spongy and the texture is extremely poor. In addition, when mixing with a mixer knife, it is important to mix with a high-speed mixer, because the amount of starch is higher than in the normal konnyaku manufacturing method, so it will separate quickly when the rotation of a conventional mixer is performed. It is.
（実施例） 高速ミキサーに水１００に植物性粉末蛋白２Ｋｇ。(Example) In a high-speed mixer, add 100 g of water and 2 kg of powdered vegetable protein.
化工澱粉６Ｋｇ、小麦澱粉６Ｋｇ、砂糖ＩＫｇ、食塩２
Ｋｇを入れ高速にて回転し、それにコンニャク製粉３Ｋ
ｇを徐々に加え７分間撹拌し、それをタンクに移し、２
時間放置してコンニャク粉を膨潤させ、しかる後に混合
物全体のＰＨが１１．５になるように水酸化カルシウム
溶液を調整して添加し、８０℃の湯中に押出し成型機に
て約径９１１Ｉ１１の丸紐状、又は、厚さ３Ｗｌｌ１１
巾１．５＋ａｍの平紐状に押出し浸漬凝固なさしめ
る。更にこれを乾燥機にて水分含有率１２％に乾燥して
３１Ｋｇの紐コンニャクを得た。この得られた紐コンニ
ャクは弾力性に冨み、しかも引張り強度が強靭で、これ
を冷凍し解凍してもスポンジ状とならず、且つ、ロール
キャベツの結び紐として使用し調理して試食したところ
、食感、食味ともに良好であった。6 kg of chemically modified starch, 6 kg of wheat starch, 1 kg of sugar, 2 kg of salt
Kg is added and rotated at high speed, and 3K of konnyaku flour is added to it.
Gradually add g and stir for 7 minutes, transfer it to a tank,
The konjac powder was left to swell for a while, and then a calcium hydroxide solution was adjusted and added so that the pH of the entire mixture was 11.5. Round cord shape or thickness 3Wll11
Extrude it into a flat string shape with a width of 1.5 am and immerse it to solidify it. This was further dried in a dryer to a moisture content of 12% to obtain 31 kg of string konnyaku. The obtained string konnyaku has high elasticity and strong tensile strength, and it did not become spongy even when frozen and thawed, and it was used as a string to tie cabbage rolls and was cooked and tasted. The texture and taste were both good.
（発明の効果）
このように本発明の製造性で得られたものは、コンニャ
クを加工食品の結び紐として使用可能とられる干瓢に比
べ数倍の強度が高く、且つ長さも自由に作れるため結束
機械による結束を可能とし、自動化による合理化を促進
させ食品業界にとって有益であり、又、食用としての面
に於いても、冷凍してもスポンジ状とならず、冷凍食品
にも使用でき、コンニャク本来の食感２食味ともに充分
に具備し、その実用的価値は大なるものである。(Effects of the Invention) As described above, the product obtained with the manufacturability of the present invention allows konjac to be used as a tying string for processed foods.The strength is several times higher than that of ganja gourd, and the length can be freely made, making it possible to bind konnyaku. It enables mechanical bundling, promotes rationalization through automation, and is beneficial to the food industry.Also, from an edible perspective, it does not become spongy even when frozen, and can be used for frozen foods. It has both texture and taste, and its practical value is great.
以 上that's all
Claims (1)
加え高速ミキサーにて混合し、その混合物を数時間放置
して膨潤させた後水酸化カルシウムを添加し、それを６
０℃〜８０℃の湯中に押出し成型機で丸紐状あるいは平
紐状に連続押出し、湯中にて加熱凝固させ、これを水分
含有率５〜２５％に乾燥させたことを特徴とする紐コン
ニャクの製造法。Add water, powdered protein, starch, sugar, and salt to the konnyaku flour and mix with a high-speed mixer.The mixture is left to swell for several hours, then calcium hydroxide is added, and it is mixed with
A string characterized by being continuously extruded into a round or flat string in hot water at 0°C to 80°C with an extrusion molding machine, solidified by heating in hot water, and dried to a moisture content of 5 to 25%. How to make konnyaku.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2039201A JPH03244352A (en) | 1990-02-20 | 1990-02-20 | Production of noodle made from konjak flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2039201A JPH03244352A (en) | 1990-02-20 | 1990-02-20 | Production of noodle made from konjak flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03244352A true JPH03244352A (en) | 1991-10-31 |
Family
ID=12546516
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2039201A Pending JPH03244352A (en) | 1990-02-20 | 1990-02-20 | Production of noodle made from konjak flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03244352A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09248U (en) * | 1992-04-27 | 1997-05-06 | 義孝 平田 | Konjac salt seasoning method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55135564A (en) * | 1978-11-17 | 1980-10-22 | Takahashi Seitai Kk | Preparation of seasoned noodlelike konjak and product |
| JPS6255052A (en) * | 1985-09-03 | 1987-03-10 | Riyuusuke Ookawa | Production of dried konjak (devil's-tongue) |
| JPH01291765A (en) * | 1988-05-19 | 1989-11-24 | Kibun Kk | Devil's-tongue noodle |
| JPH01309654A (en) * | 1988-06-06 | 1989-12-14 | Masamitsu Sono | Devil's tongue jelly food |
-
1990
- 1990-02-20 JP JP2039201A patent/JPH03244352A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55135564A (en) * | 1978-11-17 | 1980-10-22 | Takahashi Seitai Kk | Preparation of seasoned noodlelike konjak and product |
| JPS6255052A (en) * | 1985-09-03 | 1987-03-10 | Riyuusuke Ookawa | Production of dried konjak (devil's-tongue) |
| JPH01291765A (en) * | 1988-05-19 | 1989-11-24 | Kibun Kk | Devil's-tongue noodle |
| JPH01309654A (en) * | 1988-06-06 | 1989-12-14 | Masamitsu Sono | Devil's tongue jelly food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09248U (en) * | 1992-04-27 | 1997-05-06 | 義孝 平田 | Konjac salt seasoning method |
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