JPS619265A - Preparation of paste made from starch of devil's-tongue - Google Patents

Abstract

PURPOSE:To obtain a paste made from the starch of the devil's-tongue having improved elasticity and viscosity in a short preparation time, by grinding tuberous roots of devil's-tongue, making them into paste (blending them with water), kneading them roughly, adjusting harshness. CONSTITUTION:Tuberous roots of devil's-tongue are ground, and made into paste (blended with water). It is then roughly kneaded, incorporated with air, and harshness is adjusted. The paste is aged and harshness is removed in a molding cutter, to give the aimed paste made from the starch of the devil's-tongue.

Description

【発明の詳細な説明】 本発明は、従来この種のコンニャクの工程に於ては、精
粉から糊かき（湯がき）アク合せ、型・取りし、その後
放置しコンニャクを切断（一定のデきさに）し、熟成し
、突出しく一定の大きさに切断した物）を商品化に再度
切断し市販に至る方法をとっていた。本発明によると、
その工程に於て、精粉より糊かき（水がき）に至り、素
練をなし、アク合せに至り、成型カッターから熟成アク
ヌキにて製品化となした製造方法であって、従来の製造
工程より型取り、放置、切断（一定の太き、Ｉ さに）更に突出しく製品化に切断する）二度の手間を省
き、極端に寺に簡素化した工程である。そＤ特徴、利点
をあげると、（１）低倍率（商品質）のコンニャクでも
素練りを行うことによりエアーをかみ合せて、弾力性に
富んだ味の侵とうのよいコンニャクが製造出来る。（２
）高倍率のコンニャクでも、素練りを行うことにより、
私りのあるコンニャクが製造出来、従来イモ１俵１７万
していた素材が４万程低コストになる。DETAILED DESCRIPTION OF THE INVENTION The present invention is based on the conventional process of making konjac of this type, in which the process of making konjac consists of grinding (boiling) powder from fine powder, molding and molding, and then leaving it to stand and cutting the konjac (with a certain shape). The method used was to cut the pieces into small pieces, ripen them, cut them into pieces of a certain size to make them stand out, and then cut them again to make them commercially available. According to the invention:
In the process, the manufacturing method is from refined flour to paste (water-washing), mastication, hardening, molding cutter, and ripening into a product. This is an extremely simplified process that eliminates the need to take the mold, leave it in place, and cut it (to a certain thickness, then cut it into a more prominent product). D Features and advantages include: (1) By masticating even low-magnification (commercial quality) konjac, air can be engaged to produce konjac with a rich elasticity and good taste. (2
) Even with high-magnification konnyaku, by masticating,
You can now make your own konjac, and the cost of the raw material that used to cost 170,000 yen per bale of potatoes will be reduced to 40,000 yen.

（３）コンニャク製造機の吐出量と吐出ノズル、吐出カ
ッターの回転数を変えることにより、コンニャクの大き
さを自由に変れることが出来る。（４）吐出カッターが
市販品１ヶ分の大きさにカットするので製造時の行程省
略が出来る。（５）吐出ノズルより押し出されたコンニ
ャク糊がカットされてから煮沸湯に垂直に入るので型く
ずれθくい均一なコンニャクが製造出来る。（６）カッ
トされたコンニャク糊が煮沸湯に直接入るので、水練り
（コンニャク原料を水で溶した製造）のコンニャクを製
造出来る。（７）成型時に長時間の煮沸を行うので、石
灰のにおい、苦味の少い美味のコンニャクを製造するこ
とが出来る。（８）成型時に型箱等を使用しないので小
さな作業スペースで製造することが出来る。(3) By changing the discharge amount of the konjac manufacturing machine and the rotational speed of the discharge nozzle and discharge cutter, the size of the konjac can be freely changed. (4) Since the discharge cutter cuts the product to the size of one commercially available product, steps during manufacturing can be omitted. (5) Since the konjac paste extruded from the discharge nozzle is cut and then enters the boiling water vertically, uniform konjac with less deformation θ can be produced. (6) Since the cut konnyaku paste is directly added to boiling water, konnyaku can be produced by water kneading (manufacturing by dissolving konnyaku raw materials in water). (7) Since the konjac is boiled for a long time during molding, it is possible to produce delicious konnyaku with less lime odor and bitterness. (8) Since mold boxes and the like are not used during molding, it can be manufactured in a small work space.

Claims (1)

【特許請求の範囲】[Claims] コンニャクの製造工程に於て、精粉より糊かき（水がき
）に至り、素練をなし、アク合せに至り、成型カッター
から熟成アクヌキにて製品化となすコンニャクの製造方
法。In the konjac manufacturing process, the konnyaku is manufactured by starting from refined flour to pasting (watering), mastication, lye mixing, and then from a molding cutter to ripening akunuki to become a product.