JPS6331176B2 - - Google Patents
Info
- Publication number
- JPS6331176B2 JPS6331176B2 JP58076212A JP7621283A JPS6331176B2 JP S6331176 B2 JPS6331176 B2 JP S6331176B2 JP 58076212 A JP58076212 A JP 58076212A JP 7621283 A JP7621283 A JP 7621283A JP S6331176 B2 JPS6331176 B2 JP S6331176B2
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- konniyaku
- gelled
- raw materials
- time
- 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.)
- Expired
Links
- 239000002994 raw material Substances 0.000 claims description 53
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 238000004898 kneading Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 229920002752 Konjac Polymers 0.000 description 16
- 239000000843 powder Substances 0.000 description 13
- 244000247812 Amorphophallus rivieri Species 0.000 description 9
- 241001312219 Amorphophallus konjac Species 0.000 description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 7
- 235000010485 konjac Nutrition 0.000 description 7
- 239000000252 konjac Substances 0.000 description 7
- 239000002245 particle Substances 0.000 description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 5
- 229920002581 Glucomannan Polymers 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 229940046240 glucomannan Drugs 0.000 description 5
- 238000001879 gelation Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000007665 sagging Methods 0.000 description 2
- 229920000057 Mannan Polymers 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
【発明の詳細な説明】
本発明は白滝、こんにやくの改良された製造方
法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improved method for producing Shirataki Konniyaku.
こんにやくの製造においては、こんにやく原料
（グルコマンナン粒子）をゲル化した後、練工程
において石灰水と混合し、その後白滝、生詰こん
にやく等の製品になる。 In the production of konjac, the raw material for konjac (glucomannan particles) is gelatinized and then mixed with lime water in the kneading process, which then produces products such as shirataki and raw konjac.
従来より実施されている工程は下記の通りであ
る。 The conventionally performed steps are as follows.
こんにやく原料（グルコマンナン粒子）
↓←水添加
撹 拌
↓
放 置（目開き）
↓
ゲル化したこんにやく原料（のり）
↓ 石灰水注入
練工程
↓
混合されたゲル化原料
製品（白滝、生詰こんにやく等）の製造工
程、茹上げ工程
↓
製 品
すなわち、こんにやく原料は常温（10℃〜30
℃）の水と混合した後撹拌される。その後こんに
やく原料は一定の放置時間を経過する事によりゲ
ル化（目開き）したこんにやく原料となる。この
常温でゲル化した原料は練工程へ移され、練機
（練工程）へ石灰水が注入され、ここで、上記ゲ
ル化した原料と石灰水が混合される。その後石灰
水と混合されたゲル化した原料は茹上げ（白滝、
こんにやく、生詰こんにやく等）の製造工程へて
製品となる。 Konniyaku raw material (glucomannan particles) ↓←Water addition Stirring ↓ Leaving (opening) ↓ Gelled konjac raw material (glue) ↓ Lime water injection Kneading process ↓ Mixed gelled raw materials Products (Shirataki, ↓ Product In other words, the konjac raw materials are kept at room temperature (10°C to 30°C).
°C) is stirred after mixing with water. After that, the Konniyaku raw material becomes a gelled (opened) Konniyaku raw material after a certain period of time has passed. This raw material gelled at room temperature is transferred to a kneading process, and lime water is injected into the kneading machine (kneading process), where the gelled raw material and lime water are mixed. The gelled raw material is then mixed with lime water and boiled (Shirataki,
It becomes a product through the manufacturing process of Konniyaku (Konniyaku, Nama-zume Konniyaku, etc.).
上記工程において練工程を終つて石灰水と
混合されたゲル化原料になる迄は全工程は常温に
おいて実施されている。 In the above steps, all steps are carried out at room temperature until the kneading step is completed and the gelling raw material is mixed with lime water.
こんにやく原料（グルコマンナン粒子）には
種々のものが使用される。すなわち、生産地別、
原料製造方法別、粒子サイズ別、死マンナン、中
粉（舞粉上）、春切り粉、格落ち粉等がある。 Various types of konjac raw materials (glucomannan particles) are used. In other words, by production area,
By raw material manufacturing method and particle size, there are dead mannan, medium flour (maiko), spring-cut flour, grade-degraded flour, etc.
上記工程の放置においては、水によりこんに
やく原料をゲル化、いわゆる目開き、させるが、
上記のようにこんにやく原料には種々のものが使
用されるので、各々の原料に適した放置時間が必
要となる。一般に、こんにやく原料は一つの種類
のもののみで使用されることはなく、数種類を混
合して使用するが、従来の上記工程では目開き時
間の近似したもののみを混合して使用せざるを得
なかつた。すなわち、こんにやく原料をゲル化す
る際、放置時間が短か過ぎるとゲル化不充分でよ
い品質の製品ができず、一方放置時間が長すぎる
と原料はいわゆる「だれ現象」を発生して、こん
にやくの製造が不可能となる。 When the above process is left unattended, the raw material is gelled by water, so-called opening.
As mentioned above, various raw materials for konnyaku are used, and therefore, a standing time suitable for each raw material is required. In general, Konniyaku raw materials are not used as just one type, but as a mixture of several types, but in the conventional process described above, only those with similar opening times are mixed and used. I didn't get it. In other words, when gelling Konniyaku raw materials, if the standing time is too short, the gelation will be insufficient and a product of good quality will not be produced.On the other hand, if the standing time is too long, the raw materials will cause the so-called "dripping phenomenon". , it becomes impossible to manufacture konnyaku.
また目開きの時間の長い原料を主体とする時
は、放置時間が長時間となり、結局製造工程に長
時間を要することとなり、能率が低下しまた品質
も劣化する。 Furthermore, when the main ingredient is a raw material that has a long opening time, it takes a long time to stand and the manufacturing process ends up taking a long time, reducing efficiency and deteriorating quality.
本発明の目的は、上記従来の欠点を克服し、こ
んにやく原料に水を添加して撹拌して放置しゲル
化した後練工程へ移送し、ここでゲル化した原料
を約40℃ないし約80℃に昇温した後練機に装入し
石灰水を注入して混合し製品を製造することによ
り、使用原料に制限されることなく、また使用原
料の混合割合に制約されることなく、しかも略一
定時間の工程で、また工程に長時間を必要とせ
ず、さらに優れた品質の製品を常に造ることがで
きる白滝、こんにやくの製造方法を提供するにあ
る。 The purpose of the present invention is to overcome the above-mentioned conventional drawbacks, to quickly add water to the raw material, stir it, leave it to gel, and transfer it to the after-kneading step, where the gelled raw material is heated to about 40°C or more. By charging the product into a kneading machine heated to approximately 80℃, injecting lime water, and mixing the product, there is no restriction on the raw materials used or the mixing ratio of the raw materials used. To provide a method for producing shirataki konnyaku, which can produce products of superior quality at all times without requiring a long period of time and in a process that takes approximately constant time.
本発明の製造工程は下記の通りである。 The manufacturing process of the present invention is as follows.
こんにやく原料（グルコマンナン粒子）
↓
撹 拌
↓
放 置（目開き）
↓
ゲル化したこんにやく原料
↓
昇温（40℃〜80℃）…完全ゲル化
↓ 石灰水注入
練工程
↓
混合されたゲル化原料
↓
製品の製造工程
↓
製 品
すなわち、こんにやく原料は常温（10℃〜30
℃）の水と混合した後撹拌される。その後こんに
やく原料は一定の放置時間を経過する事によりゲ
ル化したこんにやく原料となる。 Konniyaku raw material (glucomannan particles) ↓ Stirring ↓ Leaving (opening) ↓ Gelled konjac raw material ↓ Temperature rise (40℃ to 80℃)...Complete gelation ↓ Lime water injection Kneading process ↓ Mixed ↓ Product manufacturing process ↓ Product In other words, the konnyaku raw material is kept at room temperature (10°C to 30°C).
°C) is stirred after mixing with water. Thereafter, the Konniyaku raw material becomes a gelled Konniyaku raw material after a certain period of time has elapsed.
ここ迄は上記従来の工程と略同様である。本発
明においては、このゲル化したこんにやく原料を
次の練工程に移送するに際し約40℃ないし約80℃
に昇温する。この昇温により、次の練工程に
おいてこんにやく原料と石灰水とが混合される間
に放置中に目開き不十分の部分が目開きしてこ
んにやく原料は完全にゲル化される。この完全ゲ
ル化された原料は次工程に送られて製品となる。 Up to this point, the process is substantially the same as the conventional process described above. In the present invention, when this gelled konnyaku raw material is transferred to the next kneading process, the temperature is about 40°C to about 80°C.
The temperature rises to Due to this temperature increase, while the konnyaku raw material and lime water are mixed in the next kneading step, the portions that were not opened sufficiently during standing are opened, and the konnyaku raw material is completely gelled. This completely gelled raw material is sent to the next process to become a product.
第１図はこんにやく原料の目開き時間、適正製
造時間と温度との関係の定性的なグラフであつ
て、適正製造時間を過ぎるとこんにやく原料はだ
れを生じ製造不能となる。この図で明らかなよう
に、こんにやく原料は昇温すると目開きおよび適
正製造時間は短縮されるが、だれを起す時間も早
くなる。 FIG. 1 is a qualitative graph of the relationship between the opening time of the raw material, the proper production time, and the temperature; after the proper production time, the raw material begins to sag and becomes impossible to produce. As is clear from this figure, when the temperature of Koniyaku raw materials is raised, the opening time and proper manufacturing time are shortened, but the time for sagging also becomes faster.
従つて、本発明においては、ゲル化された原料
を昇温する温度の選定が重要である。この温度は
使用されるこんにやく原料（グルコマンナン粒
子）の種類および配合の比率等を考慮して決めら
れるが、経験的に約40℃ないし約80℃が良好な結
果を得た。40℃未満では原料の完全ゲル化が不充
分になりがちであり、80℃をこえるとだれを起し
易くなる。 Therefore, in the present invention, it is important to select the temperature at which the gelled raw material is heated. This temperature is determined by taking into consideration the type of konnyaku raw material (glucomannan particles) used and the blending ratio, but good results have been obtained empirically at about 40°C to about 80°C. If the temperature is less than 40°C, complete gelation of the raw material tends to be insufficient, and if it exceeds 80°C, sagging tends to occur.
実際には、目開き時間の短い原料に適した時間
で放置し、目開き時間の長い原料は昇温で完
全にゲル化することになる。この事により、あら
ゆる種類の原料を種々の配合で使用しても、完全
に原料全部をゲル化させることができ、しかも原
料にだれを発生することなく良好かつ均一なこん
にやく製品を製造することができる。 In reality, raw materials with short opening times are left to stand for a time appropriate for raw materials with long opening times, and raw materials with long opening times are completely gelled by raising the temperature. This makes it possible to completely gel all the raw materials even when using all kinds of raw materials in various combinations, and to produce good and uniform products quickly without causing any sag on the raw materials. be able to.
さらに作用効果について詳述すれば、上記、
、、の段階では温度の管理は不必要で、ま
た原料の種別による精粉、中粉、飛粉によつて区
分した管理が不必要で製造でき、次のの段階で
は、こんにやく原料の精粉、中粉、飛粉の区別を
しないで製造できる。さらに、こんにやく原料の
精粉、中粉、飛粉を分離して製造しなくともよ
い。また、こんにやく原料が精粉、中粉、飛粉の
割合はその生産条件によつても異なるが、この事
もこんにやく製造に関係なく対応できる。その
上、昇温する事により、こんにやく原料の目開き
が早くなり製造時間の短縮もできる。 In addition, if we explain the effects in detail, the above,
At the stage , , there is no need to control the temperature, and there is no need to manage the classification of fine powder, medium powder, and flying powder according to the type of raw material. It can be manufactured without distinguishing between fine powder, medium powder, and flying powder. Furthermore, it is not necessary to separate the fine powder, medium powder, and flying powder from the raw materials for production. In addition, the ratio of fine powder, medium powder, and flying powder in Konniyaku raw materials varies depending on the production conditions, but this can be handled regardless of the Konniyaku production. Furthermore, by raising the temperature, the opening of the raw material becomes faster and the production time can be shortened.
では精粉、中粉、飛粉の完全に目開きしたこ
んにやく原料は練工程で短時間で石灰水を水と混
合でき、例えば糊機械で行なう練り時間は20秒な
いし30秒という短時間で行なうことができる。 In this case, the fully opened, konnyaku raw materials such as fine flour, medium flour, and flying powder can be mixed with lime water in a short time during the kneading process. It can be done with
第１図はこんにやく原料の目開きおよび適正製
造時間と温度との関係のグラフである。
FIG. 1 is a graph of the relationship between the opening of the Konniyaku raw material and the appropriate manufacturing time and temperature.
Claims (1)
にやく原料に常温の水を添加し、撹拌して放置し
該原料をゲル化した後練工程へ移送し、該ゲル化
した原料を約40℃ないし約80℃に昇温した後練機
に装入し石灰水又は硬化剤を注入して混合し、そ
の後製品を製造することを特徴とする白滝、こん
にやくの製造方法。1 In the manufacturing method of Shirataki Konniyaku, water at room temperature is added to the Konniyaku raw material, stirred and left to gel, and transferred to the after-kneading process, and the gelled raw material is heated to about 40℃. A method for producing shirataki and konniyaku, which is characterized by charging the product into a kneading machine heated to a temperature of 80°C to about 80°C, injecting and mixing lime water or a hardening agent, and then producing the product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58076212A JPS59203468A (en) | 1983-05-02 | 1983-05-02 | Preparation of shirataki (noodle made from devil's tongue starch) and konjak (paste made from starch of devil's tongue) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58076212A JPS59203468A (en) | 1983-05-02 | 1983-05-02 | Preparation of shirataki (noodle made from devil's tongue starch) and konjak (paste made from starch of devil's tongue) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59203468A JPS59203468A (en) | 1984-11-17 |
| JPS6331176B2 true JPS6331176B2 (en) | 1988-06-22 |
Family
ID=13598865
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58076212A Granted JPS59203468A (en) | 1983-05-02 | 1983-05-02 | Preparation of shirataki (noodle made from devil's tongue starch) and konjak (paste made from starch of devil's tongue) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59203468A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US12007236B2 (en) | 2018-09-19 | 2024-06-11 | Tdk Corporation | Angle sensor system |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0330643A (en) * | 1989-06-28 | 1991-02-08 | Takao Kosuda | Preparation of raw fish-like devil's-tongue |
| CN108294259A (en) * | 2018-01-30 | 2018-07-20 | 山东汇润膳食堂股份有限公司 | A kind of preparation method of konjak sugar friend face product |
-
1983
- 1983-05-02 JP JP58076212A patent/JPS59203468A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US12007236B2 (en) | 2018-09-19 | 2024-06-11 | Tdk Corporation | Angle sensor system |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59203468A (en) | 1984-11-17 |
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