JPH0712287B2 - Konjac manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing konjak capable of easily imparting a novel shape.

"Prior art" Konjac is made from grated konjak powder or konjak potatoes with water, added lime milk, sodium carbonate, sodium hydroxide, or another alkaline solution, and molded into a desired shape, then heated to gel. It is manufactured by
As for the type, konjak is a country konjak made by crushing konjac without removing the skin of potatoes, country konjak, thread konjak that is hardened into a thread, shirataki that is made thinner and frozen konjak that is dried. I'm calling. Other,
It is also known that blue glue, sesame, and chili are mixed and hardened to change the color. Konjac is used in oden, boiled food, sukiyaki, hot pot, cooked rice, etc.

[Problems to be Solved by the Invention] However, the conventional konjak shape is, for example, a plate-like konjak, a thread konjak or a thread like Shirataki, a prism like miso oden, and a slice like sashimi konjac. There were many common shapes such as shapes or simple lumps.

The reason is that konjac paste is difficult to form. For example, even if a lump of konjak paste is pressed with a finger to form it, it is difficult to maintain the desired shape because the dented portion returns to its original state or sags.

Therefore, in order to make konjak into a desired shape, there was no choice but to fill the container or bag of that shape with the konjak paste and gelate it as it is, or to cut the gelled konjak into the desired shape.

However, the shape made by filling the container or bag and the shape made by cutting are both artificial and dull,
Further, there is a problem that the work is complicated.

The present invention has been made in view of the above-mentioned problems of the prior art, and an object thereof is to provide a method for producing konjak that can be formed into a novel shape with high added value.

“Means for Solving the Problems” In order to achieve the above object, the method for producing konjak of the present invention comprises konjak paste as a lump of a predetermined size, and after gelling only the surface portion of the lump. It is characterized in that a part of the lump is pressed from the outside to be deformed into a desired shape, and in this state the whole is gelled.

[Operation] As described above, in the present invention, the konjak paste is formed into a lump having a predetermined size, and molding is performed in a state where only the surface portion of the lump is gelled.

That is, as shown in FIG. 1 (a), konjak paste is made into a lump having a predetermined size, for example, a sphere-shaped lump 1 having a diameter of about 10 to 100 mm.

Next, when only the surface portion 2 is gelled by an appropriate means, as shown in FIG.
Is a thin and flexible solidified layer, but inside 3 of the lump 1.
Is a fluidized bed in the form of viscous paste, and the surface portion 2 and the interior 3 are in close contact with each other.

In this state, when a part of the lump 1 is pressed from the outside as shown in FIG. 1 (c), the surface portion 2 is a flexible solidified layer and the inside 3 is also a fluidized layer, so that it is easy. The konjak paste paste that had been deformed into a dent and dented the pressed portion of the interior 3 was flowed to another portion, and the surface portion 2 was removed from the portion other than the pressed portion. It will be pushed from the inside, and other parts will swell.

Here, the force pressed from the outside is within a certain limit,
That is, if the solidified layer of the surface portion 2 is not destroyed, the deformation is restricted to a substantially constant surface area of the solidified layer of the surface portion 2, as shown in FIG. 1 (d), for example. Such a unique shape can be imparted.

It should be noted that such a shape can be repeatedly obtained if the force applied from the outside and the position of the pressure are kept constant,
Further, various unique shapes can be imparted by changing the force applied from the outside and the position applied. Further, if the skins of the surface portions 2 of the facing portions are pressed to stick them together, for example, it is possible to strongly press the central portion and form a hole as it is.

In the konjak glue, when it is pressed and deformed as described above, the dented portion tends to return to its original state. However, in the present invention, the solidified layer of the surface portion 2 has a shape retention property. Since such an action is suppressed, the deformed state is maintained even if the external force is removed. In addition, the viscous paste-like konjak paste in the interior 3 has a shape retaining surface 2
Since it is wrapped in a solidified layer and its fluidity is regulated, it does not sag due to gravity. Therefore,
If the whole is gelled in this state, konjac having a unique shape as shown in FIG. 1 (d) can be obtained.

[Preferred Embodiment of the Invention] As a raw material, konjac potato, or konjak flour obtained by drying and crushing konjac potato, is used as in the case of conventional konjak. The konjak paste is prepared by grated konjak potatoes or kneading konjak flour with water. As a result, the main component, mannan, absorbs water and swells to form a highly viscous colloidal state, forming konjac paste.

In addition, subcomponents other than konjak mannan may be added and mixed in konjak paste. As these subcomponents, for example, seasonings or ingredients such as blue seaweed, sesame, hijiki, spices, soy sauce, animal and vegetable proteins such as egg white and soybean protein, and starches, alginic acid, other polysaccharides, etc. Examples include improving agents.

In the present invention, an alkali is used to solidify the konjac paste. As the alkali, for example, calcium hydroxide, calcium carbonate, sodium carbonate, sodium hydroxide or the like can be used. When sodium alginate is added to the konjac paste, calcium hydroxide is preferably used as the alkali in order to gel the alginic acid.

The alkali may be made into an aqueous solution having an appropriate concentration and added to and mixed with the konjak paste in advance. After the konjak paste is made into a lump having a predetermined size, the lump is immersed in an alkali aqueous solution and added. Or may be used in combination.

In the present invention, as a method for forming the konjak paste into a lump having a predetermined size and then gelating only the surface portion of the lump, the following method may, for example, be mentioned.

A method in which an alkali is previously added to konjac paste to form a lump of a predetermined size, and the lump is immersed in hot water to gel only the surface portion.

A method in which konjak paste is made into a lump of a predetermined size, and this lump is immersed in hot water in which an alkali is dissolved to gel only the surface portion.

A method in which an alkali is previously added to konjak paste to form a lump of a predetermined size, and this lump is oiled to gel only the surface portion.

In the above methods (1) to (4), the conditions for effectively gelling only the surface portion differ depending on the type of alkali used, the amount used, the size of the lump, the product temperature, and the like. Regarding the case of alkali-added konjak paste prepared by a usual method, the preferable conditions for effectively gelling only the surface part will be described. In the case of the above, in the case of 40 to 90 ° C hot water, 15 to
It is preferable to soak for about 300 seconds. In the above case, it is preferable to immerse the oil in oil at 100 to 150 ° C for 5 to 180 seconds. In order to more partially gel only the surface portion, it is preferable to cool the konjak paste to 15 ° C. or lower, preferably 10 ° C. or lower, and perform the above operation.

After gelling only the surface of the lump of konjak paste in this manner, a part of the lump of konjak paste is pressed from the outside to be deformed into a desired shape as described above. This deformation work should be performed as soon as possible after performing a treatment to gel only the surface part, for example
It is preferable to do it within 10 minutes. This is because, over time, the entire konjac paste will gel.

Thus, the konjak according to the present invention can be obtained by transforming the lump into a desired shape and then gelling the whole. In order to gelate the whole, it may be heated sufficiently by various means such as immersion in hot water, oil boil, steaming and the like.

"Example" Example 1 Water 3 was added to 100 g of konjak flour and stirred to form a konjak paste. Then, 40 ml of a 10% aqueous sodium hydroxide solution was added and kneaded. Further, this konjak paste was molded into a spherical shape having a diameter of 3 cm by a shutter type ball molding machine and immersed in hot water at a temperature of 60 ° C for 1 minute. As a result, as shown in FIG. 1 (b), only the surface portion 2 of the lump 1 was gelled and the inside 3 was kept in a paste state. Subsequently, as shown in FIG. 1 (c), the spherical lump 1 was pressed from the outside by pinching it with fingers and deformed as shown. Then, the lump 1 was further immersed in hot water at 80 ° C. for about 10 minutes to gelate the whole. As shown in FIG. 1 (d), the obtained konjak maintained almost completely the shape deformed in the manufacturing process, and its unique shape made it highly valuable.

Example 2 Water 3 was added to 100 g of konjak flour and stirred to form konjak paste. Next, this konjak paste was molded into a spherical shape having a diameter of 3 cm by a shutter type ball molding machine. In addition, the mass contains 5% strength sodium carbonate
It was immersed in hot water at 80 ° C for 2 minutes. After gelling only the surface portion in this way, konjac having a unique shape was obtained in the same manner as in Example 1 below.

Example 3 3.5 g of water was added to 100 g of konjak flour and stirred to form konjak paste. Then, 40 ml of a 10% aqueous sodium hydroxide solution was added and kneaded. Further, this konjak paste was molded into a spherical shape having a diameter of 3 cm by a shutter type ball molding machine and immersed in oil at a temperature of 150 ° C for 30 seconds. After gelling only the surface portion in this manner, the surface of the lump 1 was pressed and deformed in the same manner as in Example 1. Then, this lump 1 was again immersed in oil at 15 ° C. for 5 minutes to gel the whole, thereby obtaining konjak having a unique shape.

In the above embodiment, by appropriately changing the shape when pressing in FIG. 1 (c), for example, a spherical shape with a partially depressed shape as shown in FIG. 2, as shown in FIG. As a whole, it has a disc shape, and the central portions of the front and back surfaces are indented. As shown in FIG. 4, it has a disc shape as a whole, and an annular recess 4 is formed on the front and back surfaces, as shown in FIG. It was also possible to form a disk shape as a whole and to form a Y-shaped concave portion 5 on the front and back surfaces.

Each of these shapes was a unique rounded shape formed by denting the pressed part and bulging of the other part.

[Effects of the Invention] As described above, according to the present invention, it is possible to easily provide a konjak having a novel shape with high added value and without requiring any special device or means.

[Brief description of drawings]

FIG. 1 is a diagram showing an embodiment of the present invention according to steps,
1 (a), (b) and (c) are sectional views, and FIG. 1 (d).
Fig. 2 is a perspective view, Fig. 2, Fig. 3, Fig. 4 and Fig. 5 are perspective views showing other examples of the shape of konjak obtained by the present invention. In the figure, 1 is a lump, 2 is a surface part, 3 is an internal part, and 4 and 5 are concave parts.

Claims (5)

[Claims] 1. A konjak paste is made into an agglomerate of a predetermined size, only the surface of the agglomerate is gelled, and a part of the agglomerate is pressed from the outside to be deformed into a desired shape. A method for producing konjak, which comprises gelling the whole. 2. The method for producing konjak according to claim 1, wherein an alkali is previously added to the konjak paste to form a lump of a predetermined size, and the lump is immersed in hot water to gel only the surface portion. . 3. The method for producing konjak according to claim 1, wherein the konjak paste is made into a lump having a predetermined size, and the lump is immersed in hot water in which an alkali is dissolved to gel only the surface portion. 4. The method for producing konjak according to claim 1, wherein an alkali is previously added to the konjak paste to form a lump of a predetermined size, and the lump is oiled to gel only the surface portion. . 5. The method for producing konjak according to any one of claims 1 to 4, wherein a part of the lump is pressed by fingers to be deformed into a desired shape.