AGA MISO SHOYU CO LTD;吾嬬味噌醤油株式会社;群馬県;GUNMA PREFECTURE
发明人:
KIMURA NORIHISA,木村 紀久,MIYAZAKI YUKIO,宮崎 行夫
申请号：
JP2015221969
公开号：
JP2017085998A
申请日:
2015.11.12
申请国别(地区):
JP
年份:
2017
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a konjak production technology of an unconventional new shape, capable of seasoning in a short time.SOLUTION: A method for producing a konjak food which is excellent in shape, texture, and speed and easiness in seasoning, compared to a wholly white conventional one with a smooth surface includes: stirring konjak refined flour in water or hot water so as to make it pasty； putting the pasty konjak into an extrusion cylinder 4 including a discharge port part 16 having a slit part comprising a connection part slit, and a slit in a plurality of branch parts projecting to the connection part slit, and mixing the product with lime water； and forcibly extruding the mixed product followed by heating in hot water 18 at 80°C-95°C for a prescribed time so as to completely coagulate. A production apparatus therefor is also provided.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】短時間で調味が可能な、これまでになかった新しい形状のこんにゃく製造技術の提供。【解決手段】こんにゃくの精粉を水撹き又は湯撹きにより糊状とし、その糊状こんにゃくを繋ぎ部分のスリットと、この繋ぎ部分のスリットに突設した複数の枝状部分のスリットとからなるスリット部を有する吐出口部１６を備えた押出筒４内に入れて石灰水と混練してのち、前記混練物を強制的に押し出して、これを８０℃～９５℃の熱湯１８により所要時間加熱して完全に凝固させ、表面がなめらかで全体が白色の従来品と比べて形状と食感、味付けのスピードと容易性に優れたこんにゃく食品の製造方法と製造装置。【選択図】図１
