JP3133742B1 - Konjac with powdered charcoal - Google Patents
Konjac with powdered charcoalInfo
- Publication number
- JP3133742B1 JP3133742B1 JP11230422A JP23042299A JP3133742B1 JP 3133742 B1 JP3133742 B1 JP 3133742B1 JP 11230422 A JP11230422 A JP 11230422A JP 23042299 A JP23042299 A JP 23042299A JP 3133742 B1 JP3133742 B1 JP 3133742B1
- Authority
- JP
- Japan
- Prior art keywords
- konjac
- powdered charcoal
- raw material
- charcoal
- material powder
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
【要約】
【課題】 新鮮な色合い、食感を有するこんにゃくを提
供することである。
【解決手段】 こんにゃく減量粉に粉炭を配合し、練り
上げた粉炭入りこんにゃく。こんにゃく原料粉に対して
０．０１〜３０重量％の粉炭を配合する。An object of the present invention is to provide konjac having a fresh color and texture. SOLUTION: Konjac is mixed with powdered charcoal and kneaded with powdered charcoal. 0.01-30% by weight of pulverized coal is blended with the konjac raw material powder.
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、こんにゃく原料粉
中に粉状の炭が混入された粉状の炭入りこんにゃくに関
する。The present invention relates to relates to powdered charcoal konjac which powdered coal is mixed in the konjac raw material powder in.
【０００２】[0002]
【従来の技術】こんにゃく製品には、板こんにゃく、玉
こんにゃく、刺身こんにゃく、白滝等があるが、何れも
出発原料としてはこんにゃく原料粉のみを使用し、これ
を水で練り上げ、更に石灰を混合して練り上げる灰汁合
わせ、箱型への流し込み、灰汁抜き等の各ステップを経
てこんにゃく製品に仕上げていた。2. Description of the Related Art Konjac products include board konjac, tamakonjac, sashimi konjac, shirataki, etc.All of them use only konjac raw material powder as a starting material, knead it with water, and further mix lime. The konjac product was finished through various steps such as kneading the lye, pouring it into a box, and removing the lye.
【０００３】[0003]
【発明が解決しようとする課題】こんにゃくは低カロリ
ー食品であるため、近年ダイエット食品又は健康食品と
して人気を集めている。しかし、こんにゃくの色として
は薄い黒色、又は不透明な白色で余り見栄えのしないも
のである。Since konjac is a low-calorie food, it has recently gained popularity as a diet food or health food. However, the color of the konjac is light black or opaque white and does not look good.
【０００４】よって、本発明の目的は、こんにゃくに粉
状の炭を混入することにより従来製品にない色を呈し得
るこんにゃくを提供することである。Accordingly, an object of the present invention is to provide konjac powder
It is an object of the present invention to provide konjac that can exhibit a color not found in conventional products by mixing charcoal .
【０００５】[0005]
【課題を解決するための手段】本発明によると、こんに
ゃく原料粉に粉状の炭を配合し、練り上げたことを特徴
とする粉状の炭入りこんにゃくが提供される。According to the present invention, there is provided a means for solving] The powdery coal blended with konjac raw material powder, powdered charcoal konjac characterized in that kneaded are provided.
【０００６】こんにゃく原料粉に対する粉状の炭の配合
割合は、０．０１〜３０重量％であり、好ましくは０．
５〜５重量％であり、更に好ましくは約１．５重量％程
度である。The mixing ratio of the powdered charcoal to the konjac raw material powder is 0.01 to 30% by weight, preferably 0.1 to 30% by weight.
The content is 5 to 5% by weight, more preferably about 1.5% by weight.
【０００７】本発明の他の側面によると、こんにゃく原
料粉に対して０．０１〜３０重量％の粉状の炭を配合し
たことを特徴とする粉状の炭入りこんにゃく原料配合物
が提供される。According to another aspect of the present invention, there is provided a powdered konjac raw material mixture containing powdered charcoal , characterized in that 0.01 to 30% by weight of powdered charcoal is blended with respect to the konjac raw material powder. You.
【０００８】こんにゃく原料粉に粉状の炭を配合し、練
り上げることにより、ぶどう色（粉状の炭の量により色
の調整が可能）のこんにゃく製品が完成する。このよう
に粉状の炭入りこんにゃくはぶどう色等の新鮮な色を呈
するため、健康食品として需用者の購買意欲を増大する
ことができる。板こんにゃく、丸こんにゃくは言うに及
ばず、刺身こんにゃく、白滝、こんにゃくゼリー等、こ
んにゃく製品全般に応用できる。By mixing powdered charcoal with konjac raw material powder and kneading it, a konjac product of grape color (color can be adjusted by the amount of powdered charcoal ) is completed. As described above, since the konjac grape color or the like containing powdered charcoal is presented in a fresh color, the consumer's willingness to purchase health food can be increased. It can be applied to all konjac products such as sashimi konjac, shirataki, konjac jelly and so on, not to mention italian konjac and circle konjac.
【０００９】[0009]
【発明の実施の形態】以下、本発明の粉状の炭入りこん
にゃくの製造方法について詳細に説明する。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing powdered charcoal- containing konjac according to the present invention will be described in detail.
【００１０】（１） 仕込 水４０リットル（１５〜２５℃、適温は１５〜２０
℃）、こんにゃく原料粉１．０５キログラム、粉状の炭
１６グラムを用意する。粉状の炭は、例えば杉、檜等の
粉状の炭を使用する。(1) Charge 40 liters of water (15-25 ° C, suitable temperature is 15-20
℃), konjac raw material powder 1.05kg, powdered charcoal 16g is prepared. Powdered charcoal , such as cedar and cypress
Use powdered charcoal .
【００１１】粉状の炭の平均サイズは３０〜５００メッ
シュ、好ましくは３２５メッシュである。換言すると、
粉状の炭の平均粒径は６００〜１２ミクロン、好ましく
は４４ミクロンである。粉状の炭２０ｇを６０ｍｌの純
水中にとり、ときどき撹拌しながら３０分間放置してｐ
Ｈを測定したところ、ｐＨ＝９．９であった。 The average size of the powdered charcoal is 30 to 500 mesh, preferably 325 mesh. In other words,
The average particle size of the pulverized charcoal is between 600 and 12 microns, preferably 44 microns. 20g powdered charcoal, 60ml pure
Take in water and leave for 30 minutes with occasional stirring.
When H was measured, it was pH = 9.9.
【００１２】次いで、こんにゃく原料粉に粉状の炭を混
ぜ合わせ混合物を得、この混合物を水４０リットル中に
入れて良くかき混ぜ糊状にし、６０〜１８０分間、好ま
しくは９０〜１２０分間放置する。Next, powdered charcoal is mixed with the raw konjac powder to obtain a mixture, and the mixture is put into 40 liters of water, mixed well to form a paste, and left for 60 to 180 minutes, preferably 90 to 120 minutes.
【００１３】ここで注意すべきは、こんにゃく原料粉、
粉状の炭、凝固剤（以下に説明する）の量は水４０リッ
トルのケースで用いる量であり、水の量の増減に比例し
てこれらの量も増減する。It should be noted here that konjac raw material powder,
The amounts of the powdered charcoal and the coagulant (described below) are the amounts used in the case of 40 liters of water, and these amounts increase and decrease in proportion to the increase and decrease of the amount of water.
【００１４】また、こんにゃく原料粉に対する水の倍率
は３０〜５０倍であり、最適な倍率は「白滝」では３０
倍、それ以外のこんにゃくについては３８倍である。こ
んにゃく原料粉に対する粉状の炭の混合割合又は配合割
合は、０．０１〜３０重量％、好ましくは０．５〜５重
量％、最も好ましくは１．５重量％程度である。The ratio of water to konjac raw material powder is 30 to 50 times, and the optimal ratio is 30 for Shirataki.
Double, 38 times for other konjac. The mixing ratio or mixing ratio of the powdered charcoal to the konjac raw material powder is about 0.01 to 30% by weight, preferably about 0.5 to 5% by weight, and most preferably about 1.5% by weight.
【００１５】仕込工程でこんにゃく原料粉に粉状の炭を
混合するのに代えて、こんにゃく原料粉に予め粉状の炭
を配合した配合物を使用することも可能である。この場
合は、こんにゃく原料粉２０キログラム（現在のこんに
ゃく原料粉の規格）に対して０．０１〜３０重量％、好
ましくは０．５〜５重量％、更に好ましくは１．５重量
％程度の粉状の炭を配合する。[0015] Instead of mixing the powdery charcoal konjac raw material powder in the charging step, it is also possible to use formulations containing a combination of previously powdered charcoal <br/> the konjac raw material powder. In this case, 0.01 to 30% by weight relative to konjac raw material powder 20 kg (standard current konjac raw material powder), preferably 0.5 to 5 wt%, more preferably about 1.5 wt% flour Blended charcoal .
【００１６】（２） 灰汁合わせ 仕込工程で得た糊状こんにゃくを６０〜１８０分間（好
ましくは９０〜１２０分間）放置後、糊状こんにゃくに
凝固剤を混入して練機で練り上げる。凝固剤には石灰を
使用し、水４リットルに対して６０〜１００グラム（好
ましくは８０グラム）の石灰を使用する。この工程は常
温で行う。(2) Laying of lye After the pasty konjac obtained in the preparation step is left for 60 to 180 minutes (preferably 90 to 120 minutes), a coagulant is mixed into the pasty konjac and kneaded with a kneading machine. Lime is used as a coagulant, and 60 to 100 grams (preferably 80 grams) of lime is used for 4 liters of water. This step is performed at room temperature.
【００１７】凝固剤としては石灰（水酸化カルシウム）
の他、卵殻カルシウム、焼き貝殻カルシウム、木灰、飲
食品製造用イオン水等を用いることも可能である。Lime (calcium hydroxide) as a coagulant
In addition, eggshell calcium, grilled shell calcium, wood ash, ionized water for food and drink production, and the like can also be used.
【００１８】（３） 型箱 練り上げたこんにゃくを、こんにゃくの種類（板こんに
ゃく、玉こんにゃく、刺身こんにゃく、白滝等）に応じ
て、それぞれの練機を通してそれぞれの型箱に流しこ
み、６０〜１８０分間（好ましくは１２０分間程度）常
温で放置する。(3) Mold box The kneaded konjac is poured into each mold box through each kneading machine according to the type of konjac (plate konjac, tamakonjac, sashimi konjac, Shirataki, etc.) for 60 to 180 minutes ( (Preferably about 120 minutes).
【００１９】（４） 灰汁抜き 灰汁抜きタンクに入れて６〜１８時間（好ましくは１２
時間程度）放置する。この間灰汁抜きタンクの温度を７
５〜８５℃（好ましくは８０℃程度）に保持する。(4) Dust removal Put in a lye removal tank for 6 to 18 hours (preferably 12
Leave for about an hour). During this time, keep the temperature of the lye drain tank at 7
The temperature is kept at 5 to 85 ° C (preferably about 80 ° C).
【００２０】（５） 切断 こんにゃくの種類に応じてこんにゃくを切断する。(5) Cutting Konjac is cut according to the type of konjac.
【００２１】（６） 包装 切断したこんにゃくをビニール袋等に収容する。(6) Packaging The cut konjac is stored in a plastic bag or the like.
【００２２】（７） ボイル 包装したこんにゃくを７５〜８５℃（好ましくは８０℃
程度）のお湯に２０〜６０分間（好ましくは３０分間程
度）入れて保持する。(7) Boiled konjac at 75-85 ° C (preferably 80 ° C)
) In hot water for about 20 to 60 minutes (preferably about 30 minutes).
【００２３】（８） 製品出荷 厳密な検査を行い、検査を通過した物のみを製品として
出荷する。(8) Product shipment Strict inspections are performed, and only those products that pass the inspection are shipped as products.
【００２４】[0024]
【発明の効果】本発明によると、新鮮な色合いと食感を
有する粉状の炭入りこんにゃくを提供することができ、
健康食品としての需用者の購買意欲を喚起することがで
きる。According to the present invention, it is possible to provide powdered konjac containing charcoal having a fresh color and texture,
It can stimulate consumers' willingness to purchase health food.
Claims (2)
〜６００ミクロンの粉状の炭を０．５〜５重量％含むこ
とを特徴とする粉状の炭入りこんにゃく。1. An average particle size of 12 to konjac raw material powder
Konjac containing powdered charcoal , characterized by containing 0.5 to 5% by weight of powdered charcoal of ~ 600 microns .
〜６００ミクロンの粉状の炭を０．５〜５重量％配合し
たことを特徴とする請求項１記載のこんにゃくを製造す
るためのこんにゃく原料配合物。2. An average particle size of 12 to konjac raw material powder.
2. The konjac according to claim 1 , wherein 0.5 to 5% by weight of powdered charcoal having a particle size of ~ 600 microns is blended .
Konjac raw material formulation of order.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11230422A JP3133742B1 (en) | 1999-08-17 | 1999-08-17 | Konjac with powdered charcoal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11230422A JP3133742B1 (en) | 1999-08-17 | 1999-08-17 | Konjac with powdered charcoal |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP3133742B1 true JP3133742B1 (en) | 2001-02-13 |
| JP2001054366A JP2001054366A (en) | 2001-02-27 |
Family
ID=16907653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11230422A Expired - Fee Related JP3133742B1 (en) | 1999-08-17 | 1999-08-17 | Konjac with powdered charcoal |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3133742B1 (en) |
-
1999
- 1999-08-17 JP JP11230422A patent/JP3133742B1/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2001054366A (en) | 2001-02-27 |
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