JPH11332477A - Konjak food and its production - Google Patents
Konjak food and its productionInfo
- Publication number
- JPH11332477A JPH11332477A JP10186771A JP18677198A JPH11332477A JP H11332477 A JPH11332477 A JP H11332477A JP 10186771 A JP10186771 A JP 10186771A JP 18677198 A JP18677198 A JP 18677198A JP H11332477 A JPH11332477 A JP H11332477A
- Authority
- JP
- Japan
- Prior art keywords
- food
- konjac
- konjak
- production
- konjak food
- 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
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]こんにゃくは食品として広く利用
されて来たが、その利用の方法が主に煮食であり、その
触感も一定で食味も淡白であり利用分野が狭かった。又
その味付けもしにくく調理にも時間が掛りがちだった。[Detailed description of the invention] [Industrial application] Konjac has been widely used as a food, but its method of use is mainly boiled food, and its tactile sensation is constant and its taste is pale and its application field is Was narrow. In addition, the seasoning was difficult, and cooking tended to take time.
[発明が解決しようとする課題]従来のこんにゃくは食
する時の触感が同一であり利用面の変化に乏しく、ノン
カロリーではあるが栄養上優れた食品とは言えない [課題を解決する為の手段]こんにゃくの感触に新しい
ものを求め、栄養的にも改良を考えしゅしゅの食材を添
加し、加工を行いその食感の変化を調べ穀粉又は豆粉な
どの澱粉性の食材が従来のこんにゃくとは異なった食感
を作り出す事を見出だした。これらの新規なこんにゃく
の製造を可能にする為に配合するこんにゃく(乾燥粉と
して)に対して1〜3倍の穀粉又は豆粉を加え、ゲル化
助材として水酸化カルシウム、更に必要に応じてゲル化
安定剤として高分子増粘材を添加し水を加え、増粘した
ゾルを加熱処理してゲル化製品とする加熱の方法として
はこのゾルを開放容器又は袋などの密閉容器に充填し、
電子レンジ加熱(特願10−84890ゲル食品素材及
びゲル食品の製法)を行うか、密閉容器充填物を80〜
100℃の湯浴中に浸して加熱を行う。[Problems to be Solved by the Invention] Conventional konjac has the same tactile sensation when eating and has little change in the use surface, and it cannot be said that it is a non-caloric but nutritionally excellent food. Means] Search for new konjac texture, consider nutritional improvement, add food ingredients, process and check the change in texture, and use starchy foods such as cereal flour or bean flour. To create a different texture. In order to enable the production of these new konjac, 1 to 3 times the flour or bean flour is added to the konjac (as a dry powder), calcium hydroxide as a gelling aid, and if necessary A polymer thickener is added as a gelling stabilizer, water is added, and the thickened sol is heated to form a gelled product by heating the sol into an open container or a closed container such as a bag. ,
Perform microwave heating (Japanese Patent Application No. 10-84890 for gel food material and gel food manufacturing method) or fill sealed container with 80 ~
It is immersed in a hot water bath at 100 ° C. for heating.
[実施例] 実施例1.こんにゃく羊羹 乾燥こんにゃく粉3g及び
水酸化カルシゥム120mg、小豆粉5g、甘味料ステ
ビア200mgをまぜ合わせる。これに水100mlを
加え時々かきまぜながら、数分間置き増粘させる。これ
をポリプロピレンの径3cmのチューブに詰め、両端を
閉じ90℃の湯中で15分間加熱する。冷後袋から取り
だしそのまま食するか、砂糖醤油で味つけて煮付ける。
従来にない変わった感触の食品が得られる。又、煮付け
の際の味の染み込み方は非常に早い。[Example] Example 1 Konjac Yokan 3 g of dried konjac powder, 120 mg of calcium hydroxide, 5 g of red bean flour, and 200 mg of sweetener Stevia are mixed together. 100 ml of water is added to this, and while stirring occasionally, the mixture is placed for several minutes to increase the viscosity. This is packed in a polypropylene tube having a diameter of 3 cm, and both ends are closed and heated in 90 ° C. water for 15 minutes. After cooling, take it out of the bag and eat it as it is, or boil it with sugar soy sauce.
Foods with unusual touches that have never been seen before can be obtained. In addition, the way of infiltrating the taste when boiling is very fast.
実施例2.こんにゃく半ペン こんにゃくすりおろし9
g、豆乳100g、ペクチン0.5g、水酸化カルシゥ
ム150mgを良く混ぜる。5分後これを茶碗蒸しに移
し500W電子レンジで1分間加熱する。冷後取りだ
し、切り分け砂糖醤油で味付けして煮付ける。半ペン感
覚の食品が得られる。Embodiment 2. FIG. Konjac half pen Konjac grated 9
g, 100 g of soymilk, 0.5 g of pectin, and 150 mg of calcium hydroxide. After 5 minutes, transfer this to chawanmushi and heat for 1 minute in a 500 W microwave oven. Take out after cooling, cut and season with sugar soy sauce and boil. A food with a pen feel is obtained.
実施例3.こんにゃく餅 乾燥こんにゃく粉4g、上新
粉5g、水酸化カルシゥム150mg、砂糖10g、水
100gを混ぜて5分間置く。これを羊腸に詰め、蒸し
器にて15分間蒸す。取りだし、冷やしてから切り分け
て食する。Embodiment 3 FIG. Konjac rice cake 4 g of dried konjac powder, 5 g of fresh powder, 150 mg of calcium hydroxide, 10 g of sugar and 100 g of water are mixed and placed for 5 minutes. This is packed in sheep intestine and steamed for 15 minutes in a steamer. Take out, cool, cut and eat.
Claims (1)
事を特徴とする、新規な感触のこんにゃく食品及びその
製法1. A novel touch of konjac food, characterized by containing a starchy food material such as cereal flour or bean flour, and a process for producing the same.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10186771A JPH11332477A (en) | 1998-05-28 | 1998-05-28 | Konjak food and its production |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10186771A JPH11332477A (en) | 1998-05-28 | 1998-05-28 | Konjak food and its production |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH11332477A true JPH11332477A (en) | 1999-12-07 |
Family
ID=16194351
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10186771A Pending JPH11332477A (en) | 1998-05-28 | 1998-05-28 | Konjak food and its production |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH11332477A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001292730A (en) * | 2000-04-14 | 2001-10-23 | Fuji Enterprise:Kk | Granular porous health food and use thereof |
-
1998
- 1998-05-28 JP JP10186771A patent/JPH11332477A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001292730A (en) * | 2000-04-14 | 2001-10-23 | Fuji Enterprise:Kk | Granular porous health food and use thereof |
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