JPH0691803B2 - Glucomannan noodles that are easy to digest and a method for producing glucomannan noodles that are easy to digest - Google Patents
Glucomannan noodles that are easy to digest and a method for producing glucomannan noodles that are easy to digestInfo
- Publication number
- JPH0691803B2 JPH0691803B2 JP4034496A JP3449692A JPH0691803B2 JP H0691803 B2 JPH0691803 B2 JP H0691803B2 JP 4034496 A JP4034496 A JP 4034496A JP 3449692 A JP3449692 A JP 3449692A JP H0691803 B2 JPH0691803 B2 JP H0691803B2
- Authority
- JP
- Japan
- Prior art keywords
- glucomannan
- noodles
- dietary fiber
- digest
- easy
- 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 - Fee Related
Links
- 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 title claims description 77
- 229920002581 Glucomannan Polymers 0.000 title claims description 77
- 229940046240 glucomannan Drugs 0.000 title claims description 77
- 235000012149 noodles Nutrition 0.000 title claims description 48
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 235000013325 dietary fiber Nutrition 0.000 claims description 22
- 108090000790 Enzymes Proteins 0.000 claims description 17
- 102000004190 Enzymes Human genes 0.000 claims description 17
- 239000004615 ingredient Substances 0.000 claims description 16
- 229920002752 Konjac Polymers 0.000 claims description 14
- 235000010485 konjac Nutrition 0.000 claims description 14
- 239000002562 thickening agent Substances 0.000 claims description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 11
- 239000011575 calcium Substances 0.000 claims description 11
- 229910052791 calcium Inorganic materials 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 241001312219 Amorphophallus konjac Species 0.000 claims 2
- 229940088598 enzyme Drugs 0.000 description 15
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 244000247812 Amorphophallus rivieri Species 0.000 description 4
- 230000009471 action Effects 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 235000005686 eating Nutrition 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000701 coagulant Substances 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 description 2
- 239000008279 sol Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Noodles (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、グルコマンナンを主原
料とした消化し易いグルコマンナン麺、並びに消化し易
いグルコマンナン麺の製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an easily digestible glucomannan noodle containing glucomannan as a main raw material and a method for producing an easily digestible glucomannan noodle.
【０００２】[0002]
【従来の技術】従来、食用コンニャクはコンニャク生
芋、または精製したコンニャク精粉を水と混合攪拌して
コンニャク糊を作り、このコンニャク糊に灰汁、石灰等
の凝固剤を練合せ、これを温水中で熱処理して板状や糸
状に固めたものであり、カロリーは殆どないが食物繊維
を多量に含み、食物繊維質不足、カローリの過剰摂取に
なりがちな現代の食生活の改善に有効であり、また食物
繊維が血液中のコレステロールの上昇抑制、成人病の予
防等もできるために健康食品として価値あるものとされ
ている。2. Description of the Related Art Conventionally, edible konjak is konjak raw potato, or purified konjak flour is mixed with water and stirred to make konjak paste. It is heat-treated and hardened into a plate or thread. It has little calories, but contains a large amount of dietary fiber, and is effective in improving modern dietary habits that tend to lead to a lack of dietary fiber and excessive intake of calories. In addition, since dietary fiber can suppress the rise of cholesterol in blood and prevent adult diseases, it is considered to be valuable as a health food.
【０００３】[0003]
【発明が解決しようとする問題点】しかしながら、食用
コンニャクはグルコマンナンの食物繊維を多量に含むた
めに、食したときに消化吸収がされにくくて胃の負担と
なり易い等の問題があった。However, since edible konjak contains a large amount of dietary fiber of glucomannan, there is a problem that it is difficult to be digested and absorbed when eaten, which easily causes a burden on the stomach.
【０００４】本発明は上記従来の問題点に鑑みてなされ
たものであり、その目的は、食したときの、消化吸収が
早くて胃の負担になることなく、健康食品として優れた
消化し易いグルコマンナン麺、並びに消化し易いグルコ
マンナン麺の製造方法を提供することにある。The present invention has been made in view of the above-mentioned problems of the prior art, and an object of the present invention is that digestion and absorption upon eating are fast and do not put a burden on the stomach. It is to provide a method for producing glucomannan noodles and glucomannan noodles that are easily digested.
【０００５】[0005]
【問題点を解決するための手段】上記目的を達成するた
めに、本発明は、グルコマンナン粒と、増粘剤と、カル
シュームと、食物繊維とを原料とし、通常の糸コンニャ
クの製造工程に従って製造されたグルコマンナン麺と、
グルコマンナンを液化させる酵素を添加させた具と、を
組合わせ包装して成る消化し易いグルコマンナン麺から
構成される。次に、グルコマンナン粒と、増粘剤と、カ
ルシュームと、食物繊維とを原料とし、通常の糸コンニ
ャクの製造工程に従ってグルコマンナン麺を製造し、こ
のグルコマンナン麺と、グルコマンナンを液化する酵素
を添加させた具と、を組合わせ包装して成る消化し易い
グルコマンナン麺の製造方法から構成される。[Means for Solving the Problems] In order to achieve the above object, the present invention uses glucomannan grains, a thickener, calcium, and dietary fiber as raw materials, and uses a conventional manufacturing process of konjac. Glucomannan noodles produced,
It is composed of easily digestible glucomannan noodles, which is formed by combining and packaging an ingredient to which an enzyme for liquefying glucomannan is added. Next, glucomannan granules, a thickener, calcium, and dietary fiber as raw materials, to produce glucomannan noodles according to the usual manufacturing process of thread konjac, this glucomannan noodles, an enzyme that liquefies glucomannan It is composed of a method for producing an easily digestible glucomannan noodle, which is formed by combining and packaging the ingredient to which is added.
【０００６】[0006]
【作用】本発明の消化し易いグルコマンナン麺、並びに
グルコマンナン麺の製造方法においては、コンヤク生芋
から抽出したグルコマンナン成分と、増粘剤と、カルシ
ュームと、食物繊維とを原料とし、通常の糸コンニャク
の製造工程に従ってグルコマンナン麺を作る。このグル
コマンナン麺は、増粘剤とカルシュームと食物繊維との
作用で乳白色でソフトな麺様の独特の食感に仕上がる。
一方、乾燥野菜、油揚物、乾燥肉等の具材にグルコマン
ナンを液化する酵素を添加させて乾燥させた具と、前記
グルコマンナン麺とを組合わせ包装する。そして、グル
コマンナン麺を調理して食べるときに、グルコマンナン
を液化する酵素を添加させた具を振り掛けて食べるもの
で、胃腸内で具に添加した酵素がグルコマンナン麺に作
用して分解されるため、難消化性のグルコマンナンの食
物繊維を容易に消化して溶解した流動状態となして胃腸
の負担となることなく、水溶性食物繊維としての本来の
機能を持った健康食品として人の健康を増進できる。In the method for producing easily digestible glucomannan noodles of the present invention, and glucomannan noodles, a glucomannan component extracted from konjac raw potatoes, a thickener, calcium, and dietary fiber are usually used as raw materials. Glucomannan noodles are made according to the manufacturing process of konjak. This glucomannan noodle has a milky white and soft noodle-like unique texture due to the action of the thickener, calcium and dietary fiber.
On the other hand, ingredients such as dried vegetables, fried foods, and dried meats, to which an enzyme that liquefies glucomannan is added and dried, and the glucomannan noodles are combined and packaged. When cooking and eating glucomannan noodles, it is eaten by sprinkling it with an ingredient added with an enzyme that liquefies glucomannan, and the enzyme added to the ingredient in the gastrointestinal tract is decomposed by acting on the glucomannan noodles. Therefore, the indigestible glucomannan dietary fiber is easily digested and dissolved to form a fluid state, which does not burden the gastrointestinal tract and is a health food with the original function as a water-soluble dietary fiber. Can be improved.
【０００７】[0007]
【実施例】以下、本発明の好適な実施例を説明する。本
発明に係る消化し易いグルコマンナン麺は、グルコマン
ナン粒と、増粘剤と、焼成カルシュームと、セルローズ
の様な食物繊維とを原料とし、通常の糸コンニャクの製
造工程に従ってグルコマンナン麺を作る。また、グルコ
マンナンを液化する酵素を添加させた具を作り、この具
と前記グルコマンナン麺とを組合わせ包装して成るもの
である。従って、このグルコマンナン麺を調理して食べ
る時に、グルコマンナンを液化する酵素を添加させた具
を振掛けて食べるものであり、胃腸内で具に添加した酵
素がグルコマンナンに作用してこれを分解するもので、
凝固剤によって不溶性にゲル化されたグルコマンナン麺
は、これを食したときに具に含浸された酵素の働きで溶
解し、流動性の水溶性ゾルに戻り、その結果グルコマン
ナン本来の水溶性食物繊維として血中のコレステロール
上昇の抑制、成人病予防等の機能をもつこととなる。ま
た、消化が早くて胃の負担になることもない。The preferred embodiments of the present invention will be described below. The easily digestible glucomannan noodles according to the present invention are made of glucomannan grains, a thickening agent, baked calcium, and dietary fiber such as cellulose as raw materials, and make glucomannan noodles according to a usual production process of thread konjac. . In addition, a tool to which an enzyme for liquefying glucomannan is added is prepared, and the tool and the glucomannan noodles are combined and packaged. Therefore, when this glucomannan noodle is cooked and eaten, it is eaten by sprinkling it with an ingredient added with an enzyme that liquefies glucomannan, and the enzyme added to the ingredient in the gastrointestinal tract acts on glucomannan. Is something that can be broken down
Glucomannan noodles, which have been insoluble gelled by a coagulant, are dissolved by the action of the enzyme impregnated in the ingredients when they are eaten, returning to a fluid water-soluble sol, resulting in the original water-soluble food of glucomannan. As a fiber, it has a function of suppressing an increase in blood cholesterol and preventing adult diseases. In addition, digestion is quick and does not burden the stomach.
【０００８】次に、本発明に係る消化し易いグルコマン
ナン麺の製造方法を詳細に説明する。重量比グルコマン
ナン粒１００部と、ローカストビーンガムの様な増粘剤
０．０４部と、焼成カルシューム０．４部と、食物繊維
２部とを原料とし、これに前記グルコマンナン粒の３０
ないし４０倍程度の水を加え混合攪拌してグルコマンナ
ム糊を作る。このグルコマンナンム糊を１．５時間程度
放置して膨潤させ、この膨潤したグルコマンナン糊に前
記グルコマンナン粒の重量比１００部に対して４ないし
８部程度の炭酸カリウム等の凝固剤を練合せ、これを押
出し器の孔を透して糸状に押出し、この糸状体を熱湯中
を通過させて固化させるとグルコマンナン麺となる。こ
のグルコマンナン麺は、クエン酸、リンゴ酸の様な有機
酸より成る弱酸性液内を通過させて内部に残留した炭酸
カリウムを中和させることが好ましい。このグルコマン
ナン麺は、袋詰めして加熱殺菌する。Next, the method for producing easily digestible glucomannan noodles according to the present invention will be described in detail. Weight ratio 100 parts of glucomannan particles, 0.04 part of a thickening agent such as locust bean gum, 0.4 parts of baked calcium, and 2 parts of dietary fiber were used as raw materials, and 30 parts of the glucomannan particles were added thereto.
Add about 40 times water and mix and stir to make glucomannum glue. The glucomannan paste is left to swell for about 1.5 hours, and the swollen glucomannan paste is kneaded with about 4 to 8 parts of a coagulant such as potassium carbonate per 100 parts by weight of the glucomannan particles. Together, this is extruded in the form of a thread through the hole of the extruder, and this thread is passed through hot water to be solidified to give a glucomannan noodle. It is preferable that this glucomannan noodle is passed through a weakly acidic liquid composed of an organic acid such as citric acid or malic acid to neutralize the potassium carbonate remaining inside. This glucomannan noodle is packed in a bag and sterilized by heating.
【０００９】一方、乾燥野菜、油揚物、乾燥肉等をセル
ラーゼ、ペクチナーゼの様なグルコマンナンを液化する
酵素を溶解させた水溶液内に浸漬させ、その後で５０℃
以下の温度で乾燥させると共にプルランの様な増粘材で
酵素を被覆させた具を袋詰めする。この袋詰めした具
と、前記袋詰めしたグルコマンナン麺と、袋詰めしたス
ープと、を組合わせ一体的に包装製品化させる。前記グ
ルコマンナン麺は、焼成カルシュームを含むために乳白
色で、増粘材や食物繊維の働きで表面が粗面となってう
どん麺の様なソフトな食感となる。食べ方としては、鍋
内にグルコマンナン麺とスープとを一緒に入れて温め、
食べる直前に酵素が含浸された具を振り掛けて食べる。
従って、グルコマンナン麺は、具に添加したグルコマン
ナンを液化する酵素が胃腸内においてグルコマンナン麺
に作用してこれを分解させるため、凝固剤によって不溶
性にゲル化されたグルコマンナン麺は、これを食したと
きに具に含浸された酵素の働きで溶解し、流動性の水溶
性ゾルに戻り、その結果グルコマンナン本来の水溶性食
物繊維として血中のコレステロール上昇の抑制、成人病
予防等の機能をもつこととなる。また、消化が早くて胃
の負担になることもない。On the other hand, dried vegetables, fried foods, dried meats, etc. are immersed in an aqueous solution in which an enzyme that liquefies glucomannan such as cellulase and pectinase is dissolved, and then 50 ° C.
Bags are dried at the following temperatures and coated with enzyme with a thickener such as pullulan. This bag-filled ingredient, the bag-filled glucomannan noodles, and the bag-packed soup are combined to be integrated into a packaged product. The glucomannan noodles are milky white because they contain baked calcium, and the surface of the glucomannan noodles becomes rough due to the action of the thickener and dietary fiber to give a soft texture like udon noodles. As a way of eating, put glucomannan noodles and soup together in a pan and warm it,
Just before eating, sprinkle with the enzyme-impregnated ingredients and eat.
Therefore, the glucomannan noodles, because the enzyme that liquefies the glucomannan added to the ingredient acts on the glucomannan noodles in the gastrointestinal tract and decomposes it, the glucomannan noodles insoluble gelated by the coagulant, When it is eaten, it dissolves by the action of the enzyme impregnated in the ingredient and returns to a fluid water-soluble sol. As a result, it functions as glucomannan's original water-soluble dietary fiber to suppress the rise in cholesterol in the blood and prevent adult diseases. Will have. In addition, digestion is quick and does not burden the stomach.
【００１０】[0010]
【発明の効果】以上説明したように、請求項１に係る消
化し易いグルコマンナン麺によれば、グルコマンナン粒
と、増粘剤と、カルシュームと、食物繊維とを原料と
し、通常の糸コンニャクの製造工程に従って製造したグ
ルコマンナン麺と、グルコマンナンを液化させる酵素を
添加させた具と、を組合わせ包装して成ることにより、
グルコマンナン麺を食したときに食物繊維を容易に消化
して溶解した流動状態となして胃腸の負担となることな
く、水溶性食物繊維としての本来の機能を持った健康食
品として人の健康を増進できる。次に、請求項２に係る
消化し易いグルコマンナン麺の製造方法によれば、グル
コマンナン粒と、増粘剤と、カルシュームと、食物繊維
を原料とし、通常の糸コンニャクの製造工程に従ってグ
ルコマンナン麺を製造し、このグルコマンナン麺と、グ
ルコマンナンを液化する酵素を添加させた具と、を組合
わせ包装して成ることにより、グルコマンナン麺を食し
たときに食物繊維を容易に消化して溶解した流動状態と
なして胃腸の負担となることなく、水溶性食物繊維とし
ての本来の機能を持った健康食品として人の健康を増進
できる。As described above, according to the easily digestible glucomannan noodle according to claim 1, the glucomannan grains, the thickener, the calcium, and the dietary fiber are used as the raw materials, and ordinary thread konjak is used. By combining and packaging glucomannan noodles produced according to the production process of, and an ingredient added with an enzyme for liquefying glucomannan,
Glucomannan noodles easily digest and dissolve the dietary fiber in a fluidized state without causing a gastrointestinal burden, and improve human health as a health food with the original function as a water-soluble dietary fiber. You can improve. Next, according to the method for producing easily digestible glucomannan noodles according to claim 2, glucomannan grains, a thickener, calcium, and dietary fiber are used as raw materials, and glucomannan is produced according to a normal production process of konjak thread. A noodle is produced, and by combining and packaging this glucomannan noodle and an ingredient to which an enzyme that liquefies glucomannan is added, the dietary fiber is easily digested when the glucomannan noodle is eaten. It is possible to improve human health as a health food having the original function as a water-soluble dietary fiber without causing a gastrointestinal burden in a dissolved fluid state.
Claims (2)
ュームと、食物繊維とを原料とし、通常の糸コンニャク
の製造工程に従って製造したグルコマンナン麺と、グル
コマンナンを液化する酵素を添加させた具と、を組合わ
せ包装して成る消化し易いグルコマンナン麺。1. Glucomannan noodles, which is produced from a glucomannan grain, a thickener, calcium, and dietary fiber as a raw material according to a usual production process of konjac, and an enzyme for liquefying glucomannan are added. Glucomannan noodles that are easy to digest and are formed by combining ingredients and packaging.
ュームと、食物繊維とを原料とし、通常の糸コンニャク
の製造工程に従ってグルコマンナン麺を製造し、 このグルコマンナン麺と、グルコマンナンを液化する酵
素を添加させた具と、を組合わせ包装して成る消化し易
いグルコマンナン麺の製造方法。2. Glucomannan noodles, a thickener, calcium, and dietary fiber are used as raw materials to produce glucomannan noodles according to the usual production process of thread konjac, and the glucomannan noodles and glucomannan are liquefied. A method for producing easily digestible glucomannan noodles, which is formed by combining and packaging the ingredient to which the enzyme is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4034496A JPH0691803B2 (en) | 1992-01-25 | 1992-01-25 | Glucomannan noodles that are easy to digest and a method for producing glucomannan noodles that are easy to digest |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4034496A JPH0691803B2 (en) | 1992-01-25 | 1992-01-25 | Glucomannan noodles that are easy to digest and a method for producing glucomannan noodles that are easy to digest |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05199845A JPH05199845A (en) | 1993-08-10 |
| JPH0691803B2 true JPH0691803B2 (en) | 1994-11-16 |
Family
ID=12415864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4034496A Expired - Fee Related JPH0691803B2 (en) | 1992-01-25 | 1992-01-25 | Glucomannan noodles that are easy to digest and a method for producing glucomannan noodles that are easy to digest |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0691803B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5746414B1 (en) * | 2014-11-25 | 2015-07-08 | 森永製菓株式会社 | Noodle wire adhesion inhibitor for noodle-like gel food and noodle-like gel food |
| JP2016158561A (en) * | 2015-03-02 | 2016-09-05 | 森永製菓株式会社 | Modifier for noodle-like gel-shape food product, and noodle-like gel-shape food product |
-
1992
- 1992-01-25 JP JP4034496A patent/JPH0691803B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05199845A (en) | 1993-08-10 |
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