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.

公开(公告)号：JPH10201434A

公开(公告)日：1998-08-04

申请号：JP760497

申请日：1997-01-20

申请人： AMANO JITSUGYO KK ,  MIYUKIYA FUJIMOTO KK

发明人： IKUMOTO TOSHIO ,  FUJIMOTO HIROO ,  TSUMURA AKIHIRO

IPC分类号： A23L29/244 ,  A23L1/0528

摘要： PROBLEM TO BE SOLVED: To provide the durable and easily handleable KONNYAKU (devil's tongue) jelly having excellent preservability eatable right after being taken out from a container capable of easily adding a desired seasoning or the like in a manufacture process and the manufacture. SOLUTION: After adding KONNYAKU refined flour in the liquid of edible oil and mixing it, water is added in the oil suspension and emulsion is prepared. Then, while agitating the emulsion, the KONNYAKU refined flour in the emulsion is expanded by moisture and KONNYAKU paste is prepared. The KONNYAKU paste is gelatinized by the addition of a gelatinizer and heating and this KONNYAKU jelly is obtained. In this case, by adding a seasoning raw material to at least one of the water to be added to the oil suspension and the KONNYAKU paste before gelatinization, seasoned KONNYAKU jelly is obtained.