JPH08103230A - Production of paste made from starch of devil's-tongue having removed offensive smell - Google Patents

Abstract

PURPOSE: To obtain a readily edible paste made from the starch of the devil's- tongue, easily cookable, having removed an offensive smell of the devil's-tongue, by blending tuberous roots of devil's-tongue with a reducing saccharide and water to form a paste and reacting the paste with a salt of calcium as a gelatinizing agent under heating. CONSTITUTION: Roots of devil's-tongue or its powder is mixed with a reducing saccharide such as glucose, fructose, maltose, lactose, xylose, arabinose or galactose and water to give a paste. The paste is reacted with a salt of calcium, potassium or sodium (e.g. milk of lime) under heating to give the objective paste made from the starch of the devil's-tongue.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing konjac that is easy to eat and easy to cook, eliminating the unpleasant odor of konjac that cannot be avoided by conventional methods.

[0002]

2. Description of the Related Art Konjac is a method in which water is added to konjac potato or potato flour to form a paste, to which calcium salts, sodium salts, potassium salts, etc. are added as a gelling agent, followed by heating to gel. It is manufactured, but at this time, components other than mannan contained in konjac potato react with alkali as a gelling agent to generate off-flavor (called trimethylamine), and use calcium salt as gelling agent. It has been said that it has a bad smell when it is cooked and that excess alkali remains and pre-treatment such as removal of air is necessary during cooking, which hinders the expansion of consumption. However, it has not been improved to date.

[0003]

SUMMARY OF THE INVENTION The present invention relates to a method for producing konjac which is easy to cook by eliminating the off-flavors attached to conventional konjac and is easy to eat.

[0004]

Means for Solving the Problems The inventor of the present invention has considered that the off-flavor of konjac is generated from the fact that an alkali salt added as a gelling agent is generated by reacting with konjac potato components other than mannan, especially proteins. We thought that it was possible to prevent the generation of off-flavors by adding a reducing sugar during the gelation reaction and reacting with the protein in the presence of alkali to achieve the objective of various studies. Has never seen such an idea before.

[0005]

Examples of the present invention will be described below.

[0006] 20 ° C water 1,000dm ^3, konjac Seiko 33 kg, xylose 5Kg mixture was allowed to granulated connexion 2 hours water absorption swelling glue subjected mixer, PH glue in proportion injecting lime milk subjected accession mill What was made 10.8 was poured into a mold box, shaped, and left for 1 hour,
Heat at 0 ° C for 1 hour to gel to konjac.

Water 700 dm ^{3 at} 20 ° C., modified starch 40
Kg, 20 kg of konjac fine powder and 3 kg of lactose are gelatinized in a mixer and allowed to stand for about 2 hours.
Put it in a mold and let it rest for about 1 hour.
Heat for 1 hour to gel and make konjac that can be frozen.

[0008] A mixture of 1,000 dm ³ of water at 20 ° C., 30 kg of konjac fine powder and 4 kg of fructose is made into a glue, and aged for 2 hours. The mixture is then ripened, protruded into hot water at 80 ° C from the eyelet of the konjac production machine, and heated in a sink for 5 minutes to gel to form konjac.

[0009] The konjac steamed potato 100Kg to those applied to the sphere sliding machine, the water 300dm ³ by mixing a solution obtained by dissolving maltose 2Kg make the glue, the PH in proportion injecting the milk of lime over the Aku mill 11.2 Then, heat it at 85 ° C for 1 hour and gel it by filling it in a mold box and aging it.

[0010] 60 ° C in hot water 500 dm ³ to konjac Seiko 16.5 kg, tapioca starch 5Kg, glucose 2
Kg is added to form a paste, and the mixture is left for about 2 hours.
What was set to 10.7 was packed in a mold, what was left for about 1 hour was heated at 90 ° C for 1 hour to gel, and then it was put on a slicer and exposed to running water, Remove the coloring to make sashimi konjac

[0011]

As the consumption of konjac has decreased in recent years, the konjac industry has conducted a questionnaire survey of consumers and found that the smell (called trimethylamine) was strong. Defects such as difficulty in cooking have been pointed out, but no appropriate countermeasures have been established. The inventor speculated that the generation of amine odor might be caused by the protein contained in the konjac potato reacting with the excess alkali, and if it was reacted with the reducing sugar under strong alkali to bind the protein. When the present invention was implemented based on the premise that an unpleasant odor could be eliminated, the expected effect could be improved. Coloring may occur depending on the type and amount of reducing sugar added.
Minor things could be cooked as they were, and they could be easily removed if necessary by exposing them to running water, and we succeeded in creating a new kind of konjac that had never been seen before.

Claims (3)

[Claims] 1. When water is added to konjac potato or its powder to make a paste, and salts of calcium, potassium and sodium are added as a gelling agent to this to produce konjac, a reducing sugar (glucose, glucose, Fructose, maltose, lactose, xylose, arabicose, galactose, etc.) is selected and added to form a paste, and then a gelling agent is added to heat and react to eliminate odor. Method 2. The production of konjac in which the offensive odor is eliminated by adding a reducing sugar to a mixture of konjac potato or a powder thereof selected from one or more kinds of starch and thickening polysaccharide in the case of claim 1. Method 3. A method for producing konjac, in which, when the product is colored in the case of claims 1 and 2, if necessary, water or hot water is used to eliminate the unpleasant odor.