JPS59113867A - Preparation of powdery mannan of konjak (devil's tongue) bonded with protecting colloidal agent, etc. or its partial decomposition product - Google Patents
Preparation of powdery mannan of konjak (devil's tongue) bonded with protecting colloidal agent, etc. or its partial decomposition productInfo
- Publication number
- JPS59113867A JPS59113867A JP57223234A JP22323482A JPS59113867A JP S59113867 A JPS59113867 A JP S59113867A JP 57223234 A JP57223234 A JP 57223234A JP 22323482 A JP22323482 A JP 22323482A JP S59113867 A JPS59113867 A JP S59113867A
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- mannan
- konjak
- water
- konjac mannan
- konjac
- Prior art date
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Abstract
Description
【発明の詳細な説明】
本発明は粉体状コンニャクマンナン又はその部分分解物
とアルカリ、保護コロイド剤等の一種又はそれ以上を水
又は水を含有する有機溶媒を使用した該成分を膨潤、溶
解せしめる等の工程を経てよく混合、結着せしめて乾燥
粉砕する＼
ことＫよって均一で、しかもこんにや（を使用する上記
多目的各種食品を簡単に製造可能とした保護コロイド剤
等を結着させたコンニャクマンナン又はその部分分解物
の製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention involves swelling and dissolving powdered konjac mannan or a partially decomposed product thereof, an alkali, one or more protective colloid agents, etc. using water or an organic solvent containing water. The product is thoroughly mixed, bound, and then dried and crushed through processes such as mulching, binding, and drying.Thus, it is homogeneous, and it binds protective colloid agents, etc., which makes it possible to easily produce the above-mentioned multipurpose foods using konjac. The present invention relates to a method for producing konjac mannan or a partially decomposed product thereof.
味付こんにゃくの製造並びに各種食品類と今説明を簡単
にするために味付こんにゃくと各種動植物性蛋白質との
複合食品を主体として述べれば、コンニャクマンナン又
はその部分分解物との複合食品の製造に当って使用する
各種の保護コロイド剤とコンニャクマンナン又はその部
分分解物とによって食品類が形成されるが、添加するす
べてのものが粉体又は球状体、即ち保護コロイド剤、ア
ルカリ等は粉末でコンニャクマ／す／又はその部分分解
物は球状で弾力性ある水晶体を呈しているため、単に物
理的にいかによく混合しても球状体のコンニャクマンナ
ン又はその部分分解物が包装した後に下方に自然降下し
て各種の食品類との複合食品を製造する際に、著しく不
均一となるため目的の複合食品を製造することが困難と
なる。Production of flavored konjac and various foods.For the sake of simplicity, we will mainly focus on complex foods of seasoned konjac and various animal and vegetable proteins. Foods are formed from various protective colloids and konjac mannan or its partially decomposed products, but all the additives are powders or spheres, i.e. protective colloids, alkalis, etc. are powders. Since konjac mannan or its partial decomposition product exhibits a spherical and elastic crystalline lens, no matter how well the konjac mannan or its partial decomposition product is physically mixed, the spherical konjac mannan or its partial decomposition product will naturally fall downward after packaging. When producing a composite food with various foods, it becomes extremely non-uniform, making it difficult to produce the desired composite food.
本発明はこれ等の欠点を除去するためにコンニャクマン
ナン又はその部分分解物とアルカ１ノ、保護コロイド剤
の一種又はそれ以上を水又【ま水を含有する溶媒を使用
した各種成分を膨潤、溶解せしめてよく混合結着させて
乾燥粉砕して得た製品を供給すれば目的の複合食品が均
質で、しかも簡単に製造することを可能にしたものであ
る。In order to eliminate these drawbacks, the present invention aims to swell various ingredients using water or a water-containing solvent with konjac mannan or a partially decomposed product thereof, an alkali, and one or more protective colloid agents. By supplying a product obtained by dissolving, thoroughly mixing, binding, drying and pulverizing, the target composite food can be homogeneously produced and easily produced.
今味付こんにゃくの製造法を述べれば次の如くである。The method for producing flavored konnyaku is as follows.
味付こんにゃくは一般のゲル化したこんにゃくの製造に
当り、各種の味成分、即ちイノシン酸、グアニル酸、グ
ルタミン酸、砂糖、醋酸、エテルアルコール等とコンニ
ャクマンナン又（マその部分分解物を添加し、更に少量
の保護コロイド剤を加えて、いわゆるこんにゃくを形成
させたものが味付こんにゃくである。又コンニャクマン
ナン又はその部分分解物と動植物性蛋白質との複合食品
の製造法は次の如くである。獣、魚肉類の原料と粉体状
コンニャクマンナン又＋ｉその部分分解物とを均質に複
合せしめる上において重要な役割をなす保護コロイド剤
としては、繊維素グリコールＨ（Ｃ，Ｍ、Ｃ） 、でん
ぷんグリコール酸（Ｃ，Ｍ、Ｓ ） 、メチルセルロー
ズ、メチルでんぷん、グリコノデルタラクトン（Ｇ、Ｄ
、Ｌ ＞、重合燐酸ナトリウム、アルギン酸ナトリウム
、カラーゲン、ゼラチン、グリセリン脂肪酸エステル等
が好適で、その一種又はそれ以上を混合して使用し、そ
の添加量は製品に対して０．０３〜３係である。Flavored konjac is produced by adding various flavor components such as inosinic acid, guanylic acid, glutamic acid, sugar, acetic acid, ether alcohol, etc. and konjac mannan (a partial decomposition product of mannan) during the production of general gelled konjac. Flavored konjac is obtained by adding a small amount of protective colloid to form so-called konnyaku.Furthermore, a method for producing a composite food of konjac mannan or its partially decomposed product and animal and vegetable proteins is as follows. Protective colloid agents that play an important role in homogeneously combining animal and fish raw materials and powdered konjac mannan or its partially decomposed product include cellulose glycol H (C, M, C) and starch. Glycolic acid (C, M, S), methyl cellulose, methyl starch, glyconodelta-lactone (G, D
,L > Polymerized sodium phosphate, sodium alginate, carrageen, gelatin, glycerin fatty acid ester, etc. are suitable, and one or more of them are used in combination, and the amount added is 0.03 to 3% of the product. It is.
と記のカラーゲンにはに、への二種類があり、前者はＤ
−ガラクトースと３．６アンヒドローＤ−ガラクトーズ
で、後者はＤ−ガラクトースのみで、本発明においては
に、への両者の混合物を使用することによって、コンニ
ャクマンナン又はその部分分解物と動植物性蛋白質の複
合食品の製造ができる。There are two types of colorgens, 2 and 2, and the former is D.
- galactose and 3.6 anhydro-D-galactose, the latter being only D-galactose, and in the present invention, a complex of konjac mannan or its partial decomposition product and animal and vegetable proteins is used. Can produce food.
動物性蛋白質の食肉原料から）・ム、ソーセージ等の調
味練製品の製造において、コンニャクマンナン又はその
部分分解物にそれぞれ適量の凝固剤と適量の保護コロイ
ド剤のすぐれた安定性、保護コロイド性、保水性、皮膜
形成性、粘性、親水性、スワリ等によって獣、魚肉の蛋
白質との絡み合いによるネット構造の形成をよく助長せ
しめ、コンニャクマンナン又はその部分°分解と獣、魚
肉蛋白質との安定した均質、かつ保存性、保形性、冷凍
性のすぐれたゲル状複合食品を製造することができる。In the production of seasoning products such as animal protein meat raw materials and sausages, konjac mannan or its partial decomposition product has excellent stability, protective colloidal properties, and the appropriate amount of coagulant and protective colloid agent, respectively. Due to water retention, film-forming properties, viscosity, hydrophilicity, slurry, etc., the formation of a net structure due to entanglement with animal and fish meat proteins is well promoted, and stable homogeneity between konjac mannan or its partial decomposition and animal and fish meat proteins is achieved. In addition, it is possible to produce a gel-like composite food with excellent preservability, shape retention, and freezeability.
周知の如くこんにゃく製品は、糸こんにゃく（シラタキ
）、板こんにゃく（おでん用の材料などに用いられるも
の）の二種類のものが市販されているのみである。こん
にゃくは我国のみで食用に供して居り、その歴史は約７
００年も続いているが、こんにゃく製品は上記のものに
限定されていた。このことはこんにゃくの持つ性質から
して当然のことで、味付こんにゃく又は獣肉類、魚肉類
、穀類、小麦粉、豆類、乳類、卵等の動植物性蛋白質を
利用した各種食品類との複合食品等は、到底製造するこ
とが不可能とされていた。一般のゲル化仁た板こんにゃ
く、シラタキは周知の如くゲル状であるため各種の味成
分が他の食品の如く煮たり、焼いたりして調理しても、
それらの味がこんｔてやくの深部まで浸透しないため、
こんにゃくの用途は自ら制限を受けて上記した二種類の
ものに限定されて今日に至っている。As is well known, there are only two types of konjac products on the market: string konnyaku (shirataki) and flat konnyaku (used as ingredients for oden, etc.). Konnyaku is edible only in Japan, and its history goes back about 7 years.
Although it has been going on for 2000, konnyaku products were limited to the ones listed above. This is natural considering the properties of konjac, and it is a compound food with seasoned konjac or various foods using animal and vegetable proteins such as animal meat, fish meat, grains, flour, beans, milk, and eggs. etc., were considered impossible to manufacture. As is well known, general gelled konnyaku and shirataki are gel-like, so various flavor components remain even when cooked like other foods, such as boiling or baking.
Because those tastes do not penetrate deep into the skin,
To this day, the uses of konnyaku have been limited to the two types mentioned above due to personal restrictions.
次に本発明について更に詳しく説明する。Next, the present invention will be explained in more detail.
ここでいうコンニャクマンナン精粉末とは、いわゆるこ
んにゃく芋より得たもので、市販のゲル状こんにゃく（
おでん材料などに用いられるもの）の原料となる乾燥し
た粉末である。もちろん、使用時においては各種成分に
均質に混合できるよう、水に分散させて使用してもよい
。The fine konnyaku mannan powder mentioned here is obtained from so-called konnyaku potatoes, and is obtained from commercially available gel-like konjac (
It is a dry powder that is used as a raw material for oden (used in oden ingredients, etc.). Of course, during use, it may be used by dispersing it in water so that it can be homogeneously mixed with various components.
コンニャクマンナンはグルコース（Ｃ６ＨＩ３０６ ）
とマンノース（Ｃ６ＨＩ２０６ ）の複雑なポリ縮合体
であり、これを完全に加水分解すると、５分子のグルコ
ースと８分子のマンノースが得られる。Konjac mannan is glucose (C6HI306)
It is a complex polycondensate of mannose and mannose (C6HI206), and when it is completely hydrolyzed, 5 molecules of glucose and 8 molecules of mannose are obtained.
クルコースとマンノースは、それぞれ次の構造式を有す
る。Cucrose and mannose each have the following structural formulas.
ＣＨＯＣＨＯ
ｄ−グルコース ｄ−マンノースすなわち、
こんにゃくは１分子内に１個以上（多くは数個）のアル
コール基（ＯＨ）と１個のアルデヒド基（ＣＨＯ）また
はケトン基（Ｃｏ）を有するグルコースとマンノースの
ポリ縮合物であるといえる。こんにゃくは育成地域別、
品種別、育成期間別、収凌時期別等によりそれぞれ異な
るが、その分子量は最低のものが７Ｘ１０’、最大のも
のが２ Ｘ １０’であり、その差異はまちまちである
。CHOCHO d-glucose d-mannose i.e.
Konjac can be said to be a polycondensate of glucose and mannose, which has one or more (often several) alcohol groups (OH) and one aldehyde group (CHO) or ketone group (Co) in one molecule. Konjac is grown by region,
The molecular weight varies depending on the variety, breeding period, harvesting period, etc., but the minimum molecular weight is 7 x 10' and the maximum is 2 x 10', and the differences vary widely.
又こんにゃくの部分分解物とは、上記したコンニャクマ
ンナン精粉末を一定条件のもとに酸。Also, konjac partial decomposition product is the above-mentioned konjac mannan refined powder that is acidified under certain conditions.
又はセルラーゼ菌等により加水分解を行い、その加水分
解率を３．４％以下に調料したもので、コンニャクマン
ナン精粉末とほぼ同様の目的で使用する。味付こんにゃ
く又は獣肉類、魚肉類、小麦粉、豆類、乳類、卵等の動
植物性蛋白質を利用した各種食品類との複合食品の製造
に当って、コンニャクマンナン精粉末、又はその部分分
解物の量が多いほどその安定性は高まるが、事実上は０
．２〜５％が適当である。Alternatively, it is hydrolyzed by cellulase bacteria or the like and prepared to have a hydrolysis rate of 3.4% or less, and is used for almost the same purpose as konjac mannan refined powder. When manufacturing complex foods with seasoned konjac or various foods using animal and vegetable proteins such as animal meat, fish, flour, beans, milk, and eggs, konjac mannan refined powder or its partially decomposed product is used. The higher the amount, the higher the stability, but in reality it is 0.
．． 2 to 5% is appropriate.
本発明におけるコンニャクマンナン精粉末、およびその
部分分解物及び味成分、保護コロイド剤等による安定剤
的効果のメカニズムについては、それぞれのもつ性質か
ら味付こんにゃく並びに上記の各種食品類とコンニャク
マンナン又はその部分分解物との複合食品の製造に関し
て吸収体あるいは付加物を形成してそれが安定化に働く
のではないかと考えられる。Regarding the mechanism of the stabilizing effect of konjac mannan refined powder, its partial decomposition products, taste components, protective colloids, etc. in the present invention, the mechanism of stabilizing effect of konjac mannan powder, its partial decomposition products, taste components, protective colloids, etc., will be explained based on the properties of each of them. In the production of composite foods with partially decomposed products, it is thought that absorbers or adducts may be formed and this may work for stabilization.
コンニャクマンナン精粉末、あるいはその部分分解物を
併用する場合は、両者を予め混ぜて使用するのが望まし
いが、別々に添加使用してもその効果は発揮できる。又
コンニャクマンナン精粉末あるいはその部分分解物の併
用に際し、たとえばカラギーナン、アルギン酸ナトリウ
ム、水酸化カルシウム等を併用することにより効果を高
めることもできる。When using konjac mannan refined powder or a partially decomposed product thereof, it is desirable to mix the two together beforehand, but the effect can be exerted even if they are added and used separately. Furthermore, when using konjac mannan refined powder or a partially decomposed product thereof, the effect can be enhanced by using, for example, carrageenan, sodium alginate, calcium hydroxide, etc. in combination.
本発明においてコンニャクマンナン精粉末、又はその部
分分解物と味成分並びに上記の動植物性蛋白質類とを均
質に共凝固せしめる上において重要な役割をなす保護コ
ロイド剤としては、繊維素ゲルコール酸ナトリウム（Ｃ
，Ｍ、Ｃ） 、でんぷんゲルコール酸ナトリウム（Ｃ，
Ｍ、８ ）、メチルセルローズ、メチルでんぷん、グリ
コノデルタラクトン（Ｇ、Ｄ、Ｌ ） 、ポリ燐酸ソー
ダ、ローカストビーンガム、カラギーナン、アルギン酸
ナトリウム等が好適でその１種またはそれ以上を混合し
て使用する。その添加量は製品に対して０．１〜１０％
の範囲である。これらの保護コロイド剤はそのすぐれた
保護コロイド性、皮膜形成性、安定性、粘性および親水
性によって、コンニャクマンナン、味成分並び罠上記動
植物性蛋白質を利用した複合食品のコロイド状、又はゲ
ル状組織を良好とするとともに均質な凝固を可能とし、
それによって安定性、保形性および保存性のよいゲル状
体を形成せしめるものである。すなわち、コンニャクマ
ンナン精粉末、部分分解物と味成分並びに動植物性蛋白
質とは本来異質のものであって容易に凝固しないものと
考えられていたが、上記の保護コロイド剤の使用によっ
てはじめてコンニャクマンナン精粉末、又はその部分分
解物と味成分並びに動植物性蛋白質との均質なゲル状体
の形成が可能となり、味付こんにゃくの製造並びに各種
食品類とコンニャクマンナン又はその部分分解物との複
合食品の製造が可能となったのである。上記保護コロイ
ド剤はゼラチン、グリセリン脂肪酸エステル、寒天等を
併用すると相乗作用によりすぐれた安定性が得られる。In the present invention, the protective colloid agent that plays an important role in homogeneously co-coagulating konjac mannan refined powder or its partially decomposed product, flavor components, and the above-mentioned animal and vegetable proteins is used as a protective colloid agent, which plays an important role in uniformly co-coagulating konjac mannan powder or its partially decomposed product with the above-mentioned animal and plant proteins.
, M, C), Sodium starch gelcholate (C,
M, 8), methyl cellulose, methyl starch, glyconodelta-lactone (G, D, L), sodium polyphosphate, locust bean gum, carrageenan, sodium alginate, etc. are suitable, and one or more of them are used in combination. do. The amount added is 0.1 to 10% to the product.
is within the range of Due to their excellent protective colloid properties, film-forming properties, stability, viscosity, and hydrophilic properties, these protective colloid agents are used in colloidal or gel-like structures of complex foods using konjac mannan, flavor ingredients, and the above-mentioned animal and vegetable proteins. and enables homogeneous coagulation,
This forms a gel-like body with good stability, shape retention, and preservability. In other words, it was thought that konjac mannan refined powder, partially decomposed products, taste components, and animal and vegetable proteins were inherently different and would not coagulate easily, but it was only through the use of the above-mentioned protective colloid that konjac mannan refined powder could be produced. It is possible to form a homogeneous gel-like body between the powder or its partially decomposed product, flavor components, and animal and vegetable proteins, and it is possible to manufacture flavored konjac and composite foods of various foods and konjac mannan or its partially decomposed product. became possible. When the above-mentioned protective colloid agent is used in combination with gelatin, glycerin fatty acid ester, agar, etc., excellent stability can be obtained due to a synergistic effect.
又味付こんにゃく製造の場合の味成分としては化学調味
料である。イノシン酸（かつおの味のうまみ成分）、グ
アニル酸（しいたけの呈味成分）をしてグルタミン酸（
コンブのうま味成分）でいずれも伝統的な日本食のダシ
に相当する成分である。ここでいう味成分の範晴に砂糖
醋酸、エチルアルコール等の微量も含まれる。In addition, chemical seasonings are used as flavor components in the production of flavored konnyaku. Inosinic acid (the umami component of bonito), guanylic acid (the flavor component of shiitake mushrooms) and glutamic acid (
The umami component of kelp) is the component that corresponds to the dashi of traditional Japanese food. The taste components mentioned here also include trace amounts of sugar acetic acid, ethyl alcohol, etc.
これ等の調味料は当然昆布、椎茸、かつお、野菜類、肉
類等の出汁を選択使用してもよい。味付こんにゃくの味
を淡泊にするためには、１種の味成分を多く他を少く使
用するのがよい。必要によっては少量の着色剤、香料等
の添加をしてもよい。Of course, as these seasonings, soup stock of kelp, shiitake mushrooms, bonito, vegetables, meat, etc. may be selected and used. In order to make the taste of seasoned konnyaku bland, it is better to use more of one type of flavor component and less of the other. If necessary, a small amount of coloring agent, fragrance, etc. may be added.
コンニャクマンナン精粉末又はその部分分解物は、食物
繊維（ダイエタリーファイバー）の代表的物質であり、
且つアルカリ性食品で最近医学界で成人病や癌の予防に
効果があると発表されており、即ち食物繊維は野菜、海
藻、果物の中に含まれていて、体内では消化されない繊
維分のことで栄養がないので、滓といわれて来たが、最
近の研究では肥満の防止、大腸癌の予防、糖尿病の予防
、心臓病、動脈硬化の予防に効果があり、食物繊維の摂
取量の増大を計ることが日本人の食生活に必要であるこ
とは言を待たない。Konjac mannan fine powder or its partially decomposed product is a representative substance of dietary fiber.
Moreover, it is an alkaline food that has recently been announced in the medical world to be effective in preventing adult diseases and cancer.In other words, dietary fiber is the fiber that is contained in vegetables, seaweed, and fruits and cannot be digested by the body. Because it lacks nutrients, it has been called dregs, but recent research has shown that it is effective in preventing obesity, colon cancer, diabetes, heart disease, and arteriosclerosis, and increases dietary fiber intake. It goes without saying that measuring food is essential to the Japanese diet.
実施例１
コンニャクマンナンｎ粉末 ２ｆ
）・・・（１）
コンニャクマンナン部分分解物 １ｆ
Ｃ，Ｍ、ＣＯ，２ｆ
水酸化カルシウム ０．５ｆ ・・・（３
）上記の（１）を水１−を噴霧状にマブシたものに（２
）の物質を同様に水２ ｍｌを噴霧状にマプして得た物
質に（３）を添加した後に、よく攪拌して常温又は減圧
の状態で５０℃以下の温度で乾燥して粉砕すれば、目的
の保護コロイド剤と水酸化カルシウムを結着させたコン
ニャクマンナン又はその部分分解物製品が得られる。Example 1 Konjac mannan n powder 2f)...(1) Konjac mannan partial decomposition product 1f C, M, CO, 2f Calcium hydroxide 0.5f...(3
) Spray the above (1) with 1-1 of water (2
), add (3) to the material obtained by spraying 2 ml of water, stir well, dry at room temperature or under reduced pressure at a temperature of 50°C or less, and pulverize. A konjac mannan or a partially decomposed product thereof is obtained in which the desired protective colloid agent and calcium hydroxide are bound together.
実施例２
炭酸ナトリウム ０．３ｆ ・・・（
３ン上記（１）、（２）、（３）の物質をよく混合して
、９３チエチルアルコール中に浸漬してよく攪拌した後
に、４０Ｃ以下の温度で減圧乾燥した後に粉砕すれば、
目的のコンニャクマンナン又はその部分分解物に保護コ
ロイド剤とアルカリを結着させた製品が得られる。Example 2 Sodium carbonate 0.3f...(
3.If the above substances (1), (2), and (3) are thoroughly mixed, immersed in 93 thiethyl alcohol and stirred well, then dried under reduced pressure at a temperature of 40C or less and then pulverized.
A product is obtained in which a protective colloid agent and an alkali are bound to the target konjac mannan or its partially decomposed product.
実施例３
コンニャクマンナンｔＦｆｌ粉末ｘｙ
カラギーナ７ １Ｆ
でんぷん １２
ヌカピ １２グルコノデルタ
ラクトン ０．０５ＦＣ，Ｍ、Ｓ
Ｏ，Ｉ Ｐ上記の物質の粉末をよく混合し
た後、水酸化カルシウムＩＰを水５０ｆに分散させたア
ルカリを添加した後に、よく攪拌して常温又は減圧の状
態で５０℃以下の温度で乾燥して粉砕すれば、目的の保
膿コロイド剤と水酸化カルシウムを結着させたコンニャ
クマンナン又はその部分分解物の製品が得られる。Example 3 Konjac mannan tFfl powder
O, IP After thoroughly mixing the powders of the above substances, add an alkali prepared by dispersing calcium hydroxide IP in 50 grams of water, stir well, and dry at room temperature or under reduced pressure at a temperature below 50°C. By grinding, a product of konjac mannan or its partially decomposed product in which the desired purulent colloid and calcium hydroxide are bound can be obtained.
実施例４
コンニャクマンナンｎ粉末ｔ ｙ
コンニャクマンナン部分分解物 ｌｔ
カラギーナン １．５ｆ水酸化カルシ
ウム ０．３９でんぷん
１ｔ
アルギン酸ナトリウム ０．ｌｔヌカピ
０．１Ｆ
上記の混合物を水１５０−中に懸濁した後９５Ｃに加熱
して後、常温に冷却して完全にゲル化させた後に一４０
Ｃに３０分間冷凍して後常法に従って解凍しつつ乾燥し
た物・質を粉砕すれば、コンニャクマンナン、コンニャ
クマンナン部分分解物と保膣コロイド剤等を結着させた
製品が得られる。Example 4 Konjac mannan n powder t y Konjac mannan partial decomposition product lt Carrageenan 1.5f Calcium hydroxide 0.39 Starch
1t Sodium alginate 0. lt Nukapi
0.1F The above mixture was suspended in 150℃ of water, heated to 95C, cooled to room temperature to completely gel, and then suspended in 140℃ of water.
If the product is frozen for 30 minutes in C and then thawed according to a conventional method and the dried material is crushed, a product in which konjac mannan, a partially decomposed product of konjac mannan, and a vagina-preserving colloid agent are bound can be obtained.
（以下余白）
手続補正書（自発）
昭和 ％、３Ａ４ 日
特許庁長官若杉和夫殿
１ 事件の表示
昭和５７年 特 許 願第２２８２８４ 号事件との
関係 特許出願人
住 所 東京都新宿区島田馬場４−２６−１５氏
名（名ｂ・）猿 井 再 −部 （他１名）４ 代
理 人
６４ 補正により増加する発明の数 なし７ 補正
の対象
補正の内容
■ 発明の名称を「保護コロイド剤等を結着させた粉体
状コンニャクマンナン又はその部分分解物の製造法」と
あるを「保護コロイド剤等を結着させた顆粒状コンニャ
クマンナン又はその部分分散物の製造法」と１］正しま
す。(Leaving space below) Procedural amendment (voluntary) Showa %, 3A4 Mr. Kazuo Wakasugi, Commissioner of the Japan Patent Office 1 Display of the case 1982 Patent Application No. 228284 Relationship to the case Patent applicant address 4 Shimada Noboba, Shinjuku-ku, Tokyo Mr. -26-15
Name (first name b・) Sarui Re -bu (1 other person) 4th generation
64 Number of inventions to be increased by the amendment None 7 Contents of the amendment subject to the amendment■ The title of the invention should be changed to "Process for producing powdered konjac mannan or its partially decomposed product bound with a protective colloid agent, etc." 1] Correct as "a method for producing granular konjac mannan or its partial dispersion bound with a protective colloid, etc."
■ 特許請求の範囲を下記の通り訂正し捷す。■ The scope of the patent claims shall be amended and omitted as follows.
［コンニャクマンナン又はその部分分解物とアルカリ、
保護コロイド剤等の−わ又はそれ以上を水又は水を含有
する有機溶媒を使用した各わ［成分を膨潤。溶解せしめ
てよく混合、結着させて後軒燥潰し、これを動植物性Ｉ
駈白質の各種食品に添加使用しうるようにした保護コロ
イド剤等を結着させた顆粒状コンニャクマンナン又はそ
の部分分解物の製造法。」
■ 明細渦中下記の個Ｑｒを訂正します。[Konjac mannan or its partial decomposition product and alkali,
Protective colloid agents, etc. can be used to swell the ingredients by using water or an organic solvent containing water. Dissolve, mix well, bind, and then dry and crush this.
A method for producing granular konjac mannan or a partially decomposed product thereof bound with a protective colloid agent, etc., which can be used as an additive in various foods containing cannibal matter. ” ■ I will correct the following Qr in the detailed statement.
（１）明細書中鎖１頁第１９行目「粉砕する」を「消す
」と訂正し棟す。(1) In the 19th line of page 1 of the specification, "to crush" has been corrected to "erase".
（２）明細書中温２頁第１４行目と同ｐ第１７行目の「
又はその部分分Ｗｆ ｑ＊＋ Ｊを削除します。(2) "In the specification, on page 2, line 14 and on page 17,"
Or delete that part Wf q*+ J.
（３１明バ、＋１１書中第３負第５行目「粉砕」とある
を「潰し」と訂ｉＥ Ｌ、ます。(31 Akira, +11 book, 3rd negative 5th line, ``Crush'' is revised to ``Crush''.)
（４）明β４．１１市中躬３頁第２０行目「１体」とあ
るをｎネイｉ］と山止し７オす。(4) Akira β4.11 Ichichuman page 3, line 20, replace the phrase ``1 body'' with nnei] and 7o.
（５） ＠ｒボ１１町中第１２頁第１２行目「粉砕す
れば、目的の」とあるを「＠せは、顆粒状の１日−，１
の」と肖」廿しオす。(5) @r Bo 11 Machinaka, page 12, line 12, ``If you crush it, it will be the purpose'' is replaced with ``@se is granular 1 day-, 1
's' and 'sho' are the same.
（６）明卸１忠中第１３頁第３行目「杓」から同頁第４
行目「目的」壕でを「潰せば、頼れ・状の目的」と創正
します。(6) Meisho 1 Tadaka, page 13, line 3, “ladle” to page 4
The line ``purpose'' is revised to ``If you crush it, you can rely on it.''
（γ）明細書中温１３頁鵡１０わ目がら同頁第１１行目
までを
「ゼラチン ０．ｌｔ
ムカゴ ｌ ｐＪと幻止し４１０（８１明
にＩｌｌ：Ｊ４中鋼重８頁輿１７行目［矛・、砕すわＪ
がら同頁第１８行目「目的」１でをｒ ｆｆＪぜげ、顆
粒状の目的」と訂正します。(γ) From page 13 of the specification, from line 10 to line 11 of the same page, it is written as ``Gelatin 0.lt Mukago l pJ'' and 410 (Ill in 1981: J4 Chuko Heavy Industries, page 8, line 17) [Spear, I'll break it J
However, on the same page, line 18, ``Purpose'' 1 is corrected to ``RffJ Zege, Granular Purpose''.
（９） 明細ｊ再調第１４負第８行目を「ムヵゴ
０，１ｆ」と言］正します。(9) Detail j re-adjustment 14th negative line 8 is “Mukago”
0,1f”] Correct.
ＱＯＩ 明＃ｌ告中第１４負第１２行目「和ゲＩ・す
れ」がら同頁第１８ｑｊ目「は、」までを１由ぜば、顆
粒状の目的の」と訂正します。QOI Akira #l Senchu No. 14 Negative 12th line ``Japanese game I・Sure'' to No. 18qj of the same page ``Haha'' is corrected to read ``If you read it once, it's a granular purpose''.
（４１Ｊｖ ψｊ細畳中第Ｉ５負の凶衣中最上段の功
の右鞠に於ける「侵Ｊ＋Ｊ法水は粉末を溶か１．た水、
通常温水１）に３〜２．５ｆ０」とあるを「使用法のは
顆粒を溶かした水、通常温水Ｘｔに３〜２．５り。Ｊと
訂正し捷す。(41Jv ψj Hosui, in the right ball of the topmost gong in No. 15 Negative Gakuin in the Hosotatami, ``Invading J + J Hosui is water that has been dissolved with powder,
The statement "Usually add 3 to 2.5 f0 to hot water 1)" should be corrected to "Usage is water in which the granules are dissolved, usually add 3 to 2.5 f0 to warm water Xt.J."
以上の辿り％ Ｗｌ正しオずので、よろしくご配慮願い
ます。The above steps are correct, so please be considerate.
以上that's all
Claims (1)
護コロイド剤等の一種又はそれ以上を水又は水を含有す
る有機溶媒を使用した各種成分な膨潤、溶解せしめてよ
く混合、結着させて後乾燥、粉砕し、これを動植物性蛋
白質め各種食品に添加使用しうるようにした保護コロイ
ド剤等を結着させた粉体状コンニャクマンナン又はその
部分分解物の製造法。Konjac mannan or its partially decomposed product and one or more alkalis, protective colloids, etc. are swollen and dissolved using water or an organic solvent containing water, mixed well, bound, dried, and pulverized. A method for producing powdered konjac mannan or a partially decomposed product thereof bound with a protective colloid agent, etc., which can be added to various foods including animal and vegetable proteins.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57223234A JPS59113867A (en) | 1982-12-20 | 1982-12-20 | Preparation of powdery mannan of konjak (devil's tongue) bonded with protecting colloidal agent, etc. or its partial decomposition product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57223234A JPS59113867A (en) | 1982-12-20 | 1982-12-20 | Preparation of powdery mannan of konjak (devil's tongue) bonded with protecting colloidal agent, etc. or its partial decomposition product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS59113867A true JPS59113867A (en) | 1984-06-30 |
Family
ID=16794896
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57223234A Pending JPS59113867A (en) | 1982-12-20 | 1982-12-20 | Preparation of powdery mannan of konjak (devil's tongue) bonded with protecting colloidal agent, etc. or its partial decomposition product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59113867A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6296061A (en) * | 1985-06-25 | 1987-05-02 | Ajinomoto Co Inc | Production of powdery food material |
| FR2656505A1 (en) * | 1989-12-28 | 1991-07-05 | Iscofar Sas Paolo Ghirardi Co | Dietary fibres |
| US5308636A (en) * | 1989-06-22 | 1994-05-03 | Fmc Corporation | Thickened and gelled systems based on starch and glucomannan |
| WO2019168171A1 (en) * | 2018-03-02 | 2019-09-06 | オリヒロプランデュ株式会社 | Amorphophallus konjac powder and manufacturing method for same |
| JP2019150012A (en) * | 2018-03-02 | 2019-09-12 | オリヒロプランデュ株式会社 | Konjak powder and method for producing same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5247948A (en) * | 1975-10-14 | 1977-04-16 | Kiichirou Sarui | Method of producing combined body of paste food of konjak and derivative thereof and animal protein |
| JPS5254046A (en) * | 1975-10-27 | 1977-05-02 | Nippon Giken Kk | Production of composite product comprising konnyaku or derivatives thereof and soy protein |
-
1982
- 1982-12-20 JP JP57223234A patent/JPS59113867A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5247948A (en) * | 1975-10-14 | 1977-04-16 | Kiichirou Sarui | Method of producing combined body of paste food of konjak and derivative thereof and animal protein |
| JPS5254046A (en) * | 1975-10-27 | 1977-05-02 | Nippon Giken Kk | Production of composite product comprising konnyaku or derivatives thereof and soy protein |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6296061A (en) * | 1985-06-25 | 1987-05-02 | Ajinomoto Co Inc | Production of powdery food material |
| US5308636A (en) * | 1989-06-22 | 1994-05-03 | Fmc Corporation | Thickened and gelled systems based on starch and glucomannan |
| FR2656505A1 (en) * | 1989-12-28 | 1991-07-05 | Iscofar Sas Paolo Ghirardi Co | Dietary fibres |
| WO2019168171A1 (en) * | 2018-03-02 | 2019-09-06 | オリヒロプランデュ株式会社 | Amorphophallus konjac powder and manufacturing method for same |
| JP2019150012A (en) * | 2018-03-02 | 2019-09-12 | オリヒロプランデュ株式会社 | Konjak powder and method for producing same |
| CN111787813A (en) * | 2018-03-02 | 2020-10-16 | 织宽植物露水株式会社 | Konjak powder and its production method |
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