KONJAK

To provide a novel konjak food containing active ingredients and a coagulant, which is Eucommia ulmoides.SOLUTION: A method for producing konjak includes: a first step for mixing glucomannan, water, and a non-alkaline coagulant including Eucommia ulmoides; a curing step for curing the mixture; and a...

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Bibliographische Detailangaben
Hauptverfasser:	SEGA SATOSHI, WATABE TAKASHI, TAJIMA SO, YOSHINO ISAO, YAMATO AYUMI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a novel konjak food containing active ingredients and a coagulant, which is Eucommia ulmoides.SOLUTION: A method for producing konjak includes: a first step for mixing glucomannan, water, and a non-alkaline coagulant including Eucommia ulmoides; a curing step for curing the mixture; and a heating step for heating following the curing. The konjak produced by this method offers a firm texture even at an acidity level of 11 or less.SELECTED DRAWING: Figure 1 【課題】有効成分及び凝固剤として杜仲を含むこんにゃくの食材がなかった。【解決手段】グルコマンナンと、水と、杜仲を含む非アルカリ性凝固剤を混練する第一の工程と、混練物を養生する養生工程と、養生後に加熱する加熱工程と、を備えるこんにゃくの製造方法とこの工程で製造されたこんにゃくで、酸性度が１１以下でも歯ごたえがしっかりしたこんにゃくを提供することができる。【選択図】図１