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    PRESERVATION OF KONJAK FOR COOKED RICE
    61.
    发明专利
    PRESERVATION OF KONJAK FOR COOKED RICE 失效

    公开(公告)号：JPH11332479A

    公开(公告)日：1999-12-07

    申请号：JP15672798

    申请日：1998-05-21

    申请人： MIYUKIYA FUJIMOTO KK

    发明人： FUJIMOTO HIROO

    IPC分类号： A23L29/244 ,  A23L7/10 ,  A23L1/0528

    摘要： PROBLEM TO BE SOLVED: To omit labors in washing of rice by preserving konjak for cooked rice in an odorless state. SOLUTION: A rice granular konjak formed into a rice granular shape and passing through steps of heating, aging and pH regulation is acidified with citric acid, etc., then mixed with acidic water such as an aqueous citric acid, hermetically sealed in a container and thermally sterilized. Since the konjak is conventionally alkalinized with calcium hydroxide, subsequently mixed with an aqueous calcium hydroxide and hermatically sealed, labors in washing rice are required in order to alkaline odors. The konjak can be preserved in an odorless state by using the citric acid, aqueous citric acid, etc., without requiring labors in washing the rice.

    KONJAK FOOD AND ITS PRODUCTION
    62.
    发明专利
    KONJAK FOOD AND ITS PRODUCTION 失效

    公开(公告)号：JPH11332477A

    公开(公告)日：1999-12-07

    申请号：JP18677198

    申请日：1998-05-28

    申请人： SHIGA YOKO

    发明人： SHIGA TAKUO

    IPC分类号： A23L29/244 ,  A23L1/0528

    摘要： PROBLEM TO BE SOLVED: To produce a konjak food capable of improving the texture and suitable for many uses. SOLUTION: This konjak food of a new touch is produced by formulating a konjak with a starchy food such as a grain flour or a bean flour.

    PRODUCTION OF KONJAK AND KONJAK PRODUCTION APPARATUS
    63.
    发明专利
    PRODUCTION OF KONJAK AND KONJAK PRODUCTION APPARATUS 失效

    公开(公告)号：JPH11299437A

    公开(公告)日：1999-11-02

    申请号：JP11557698

    申请日：1998-04-24

    申请人： KABURA SHOKUHIN KK

    发明人： AIKAWA AIICHIRO

    IPC分类号： A23L1/304 ,  A23L19/00 ,  A23L29/244 ,  A23L1/0528 ,  A23L1/212

    摘要： PROBLEM TO BE SOLVED: To provide a process for the production of konjak (paste made from the starch of devil's tongue) without generating insufficient expansion and non- uniform product even by adding a nutrient component such as calcium. SOLUTION: A pasty aqueous solution 12 prepared by dissolving refined konjak powder 10 in water 11 is charged into a kneader 20 through a charging port 25, a coagulation agent 13 is poured into the solution through a coagulation agent introducing hole 22 while kneading and transferring the solution with the kneader 20, an aqueous solution of calcium lactate 14 is poured through an additive introducing hole 23, the mixture is further kneaded and transferred with kneaders 20, 21, the kneaded material 17 is charged into a mold frame 27 through a delivery hole 26 to effect the coagulation of the material and finally the coagulated material is heated to obtain the objective konjak.

    KONJAK (PASTE MADE FROM STARCH OF DEVIL'S-TONGUE) FOOD AND ITS PRODUCTION
    66.
    发明专利
    KONJAK (PASTE MADE FROM STARCH OF DEVIL'S-TONGUE) FOOD AND ITS PRODUCTION 失效

    公开(公告)号：JPH11215958A

    公开(公告)日：1999-08-10

    申请号：JP33133898

    申请日：1998-11-20

    申请人： SONO KOSAKUSHO KK

    发明人： SONO MASAMITSU

    IPC分类号： A23L29/244 ,  A23L19/00 ,  A23L1/0528 ,  A23L1/212

    摘要： PROBLEM TO BE SOLVED: To obtain a Konjak food having improved absorption of calcium present in the Konjak from digestive organs after digestion, and further having high evaluation as a healthy food by kneading the Konjak with a calcium absorption improver. SOLUTION: This Konjak food contains a prescribed amount of a casein phosphopeptide as an absorption improver of the calcium in the Konjak in an arbitrary shape or granular shape obtained by coagulating a devil's-tongue paste by kneading the paste with an alkaline water such as a high pH ion water obtained by treating lime or sea water. The kneading is carried out by using upper and lower two-stage stirring and mixing cylinders 1 and 2 having a pair of stirring shafts 12 and 22 having many stirring fragments 13 and 23 around the periphery of the shaft part so as to radially protrude at a constant interval in the longitudinal direction, regulated so that the stirring fragments of the each shaft may be positioned so as to alternatively bite each other, and arranged so as to be freely rotated in cylinders 11 and 21 formed into double one in parallel arranged so as to mutually overlapping at a part of each inner wall thereof. The stirring and mixing of the Konjak material and the casein phosphopeptide, and the stirring and mixing of the alkaline water therewith are carried out by either of the upper and lower stirring and mixing cylinders 1 and 2.

    FOOD MATERIAL HAVING HIGH VEGETABLE FIBER CONTENT BY UTILIZING KONJAK MANNAN
    68.
    发明专利
    FOOD MATERIAL HAVING HIGH VEGETABLE FIBER CONTENT BY UTILIZING KONJAK MANNAN 失效

    公开(公告)号：JPH11169104A

    公开(公告)日：1999-06-29

    申请号：JP36746297

    申请日：1997-12-08

    申请人： SAHACHOL FOOD SUPPLY CO LTD

    发明人： SURATTO PATANAUON

    IPC分类号： A23L1/308 ,  A23L29/244 ,  A23L1/0528

    摘要： PROBLEM TO BE SOLVED: To obtain a good vegetable fiber material for a food having useful for a healthy food for diet, a pet food or the like by washing konjak jerry (paste made from the starch of the devil's tongue) formed out of devil's tongue powder with water to neutralize the konjak jerry, drying the washed konjak jerry and forming the dried konjak jerry into powder. SOLUTION: This powdery konjak jerry is obtained by adding water to a devil's tongue powder, further adding an alkali to the devil's tongue powder with the added water, forming the devil's tongue powder with the added water and the alkali into a konjak jerry in a very fine filamentous shape or fine granular shape, bleaching the formed konjak jerry in a cold water at =100 mesh grain size of the vegetable fiber.

    FROZEN DEVIL'S-TONGUE AND ITS PRODUCTION
    69.
    发明专利
    FROZEN DEVIL'S-TONGUE AND ITS PRODUCTION 失效

    公开(公告)号：JPH11113507A

    公开(公告)日：1999-04-27

    申请号：JP29635197

    申请日：1997-10-14

    申请人： MYOJO FOOD CO LTD

    发明人： FUJIMURA MAKINORI

    IPC分类号： A23L29/244 ,  A23L3/36 ,  A23L1/0528

    摘要： PROBLEM TO BE SOLVED: To produce a frozen devil's-tongue, having a smooth texture and springiness before thawing even after the thawing and excellent in keeping quality by adding an oligosaccharide and polysaccharides to a devil's tongue flour, preparing a devil's-tongue paste and then freezing the resultant devil's- tongue paste. SOLUTION: This frozen devil's-tongue is produced by mixing (B) 0.005-1.0 pt.wt., preferably 0.1-0.5 pt.wt. oligosaccharide and (C) 0.005-1.5 pts.wt. polysaccharides or preferably 0.01-0.06 pt.wt. gums when the polysaccharides are the gums, preferably 0.1-1.0 pt.wt. starch when the polysaccharides are the starch and 0.005-1.5 pts.wt. polysaccharides as a whole when the polysaccharides are the mixture of the gums with the starch thereof with (A) 1 pt.wt. devil's-tongue flour, preparing a devil's-tongue paste and freezing the resultant devil's-tongue paste.