JP2000060449A - Production of perilla frutescens var. crispa-including konjak and perilla frutescens var. crispa-including konjak - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing Perilla flutescens var. crispa- including konjak with good quality. SOLUTION: A Perilla flutescens var. crispa extract prepared by extracting Perilla flutescens var. crispa with acids is neutralized, konjak powder is introduced into the neutralized extract and stirred, and then a coagulating agent is introduced followed by subjecting the resultant to boiling.

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 green konjak with green miso and a konjak with green miso thus produced.

[0002]

2. Description of the Related Art Konjac has a wide variety of qualities and is marketed due to its various dietary habits. "Sashimi konjak" for processing and high-grade products, konjak for health foods, etc. are known. On the other hand, aojiso is known as a flavorful food, and is attracting attention as a medicinal effect against atopy and various allergies. Regarding the extraction of blue-green algae, there is a published patent application (Japanese Patent Laid-Open No. 10-150962) which is the applicant of the present application. This invention is to extract the extract from the leaves of Ajiji using acid.

[0003]

The product of the combination of konjac and aojiso is not currently on the market. This is because it is difficult to extract the green aji extract. It is often unclear whether or not konjak can be completed correctly if Aojiji extract is put in konjak. The purpose of the present invention is to
The present invention provides a method for producing konjak which enables the inclusion of green alga extract, and konjak with green algae and konjac with perilla.

[0004]

Means for Solving the Problems The present invention is to neutralize a blue-green alga extract extracted with acids, and then add konjak material to the neutralized blue-green alga extract and stir, and then add a coagulant to coagulate. Then, a method for producing konjak with blue-green perilla is disclosed in which konjak is produced by heating with boiling.

Further, the present invention discloses the konjak with green miso paste produced by the above production method.

Further, the present invention discloses a method for producing konjak with perilla, which is produced by stir-injecting konjak milling into a perilla extract or an aqueous solution thereof, then stir-injecting a coagulant, and finally boiling.

Further, the present invention discloses the konjak with perilla produced by the above production method.

Further, the present invention discloses a konjak with perilla, which is obtained by mixing green-perilla extract or green perilla leaves.

Further, the present invention discloses a konjak containing perilla formed from an extract of green radish or red radish, a konjak material and a coagulant.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a diagram showing a method for producing konjak of the present invention. In step 1, a blue soup extract is prepared. This green alga extract is an extract obtained by the invention of Japanese Patent Application No. 10-150962 of the applicant of the present invention, "Method for extracting green aroma components".

The contents of Japanese Patent Laid-Open No. 10-150962 will be briefly described. Although blue perilla has an aroma compared to red perilla, it is not easy to extract its components. Then, the applicant of the present patent, after repeated research and experiments, confirmed that the leaves of Aoji were extracted by immersing them in a mixed solution of organic acid and spirit, and applied for a patent. Examples of organic acids include citric acid and vitamin C (ascorbic acid), and examples of alcohol include ethanol (ethyl alcohol). Besides, various organic acids and spirits can be used.

The liquid thus extracted is the blue-green perilla extract in step 1. The blue-green extract is placed in a container. Next, neutralization of step 2 is performed. This neutralization is a very important step according to the invention. When the production of konjak was started using the blue-green extract, it was not possible to obtain coagulation (gelation) as konjak even if a coagulant was added. Even if the amount of coagulant is changed, the temperature, speed or time during stirring is changed, or the amount of konjak material (for example, fine powder) is changed, sufficient coagulation as konjak can be obtained. could not.

As a result of further studies, it was found that the cause is that the blue-green extract used is acidic. It is considered that the cause of acidity is that the organic acid and alcohol are used for extraction. PH = 2.2-3.0 in the measured sample of Aojiso extract.
On the other hand, the solidification of konjac occurs in the neutral or alkaline region. Therefore, in order to alkalize the blue-green extract, it was decided to neutralize it in step 2.

Sodium carbonate for konjac (crystal) was used as the neutralizing agent in step 2. Prepare boiling water,
Sodium carbonate for konjac is added little by little to this boiling water and stirred to dissolve. The dissolved sodium carbonate water is mixed with the aojiso extract prepared in step 1 to make a neutralized solution of aojiso extract (aojiso extract). The PH value is determined by the balance between the Aojiso extract and sodium carbonated water. PH = 7 is complete neutralization, but according to the applicant's experiments, PH = 6.8-
Step 5 which will be described later in the range of 8.0 from weakly acidic to alkaline.
Was able to obtain sufficient coagulation.

In step 3, the neutralized blue ginseng extract was added to 2
Warm to 0 ° C to 30 ° C. The heating contributes to the rapid dissolution of the konjak flour in the next step 4. In step 4, the konjak flour is added little by little to the neutralized blue ginseng extract while stirring. Stirring is performed after the whole amount is charged until the whole becomes paste-like. When it becomes a paste, leave it for 1 to 2 hours. By this leaving, the paste-like state is stabilized. This step 4 is preferred but not necessary.

In step 5, the coagulant is put in the paste obtained in step 4 and stirred rapidly, and the operation is continued until it becomes paste again. This re-paste is the original solidification of konjac. For example, refined lime was used as the coagulant. In step 6, the paste-shaped
Put in a shape and heat (boil). This heating removes the konjac. The shape body is a container having an inner shape such as a quadrangle or a round shape, and is used as a means for shaping konjac. It may be boiled after it becomes a shape.

An actual manufacturing example will be described. (1), neutralization. (A), Aojiso extract (PH = 3): 1 liter (diluted 6 times as much as the undiluted solution, 130 pieces of Aojiso are used) (b), Sodium carbonate for konjac (crystal): 2.3 g (c), water Neutralization was performed under 50 cc. The result was PH = 7. (2), Konjac (a), Konjac milling 24g (b), coagulant (purified lime) 0.8-1.0g (c), neutralized green alga extract 1000cc (PH =
I made konjac under 7). We were able to make good konjak with its aoji. At this time, when the amount of the neutralized blue-green soup extract was increased to more than 1000 cc, the degree of solidification became loose. This phenomenon may be positively used to obtain the desired firmness. Of course, the hardness can be adjusted also by the amount of the coagulant.

The konjak produced in the above steps has a fine shape as konjak, and the flavor of Aoji is spread over the whole, so-called "sashimi konjak",
It was raw and could be used for food. Furthermore, the color of the completed konjak was transparent or close to white, and was visually comparable to the conventional one. Furthermore, when it was cooked in boiled konjak in addition to being raw and edible, it had a better aoji flavor than raw.

A modified example, another embodiment (1), a neutralizing solution was prepared and then neutralized. The Aojisou extract was heated and stirred by adding sodium carbonate little by little to neutralize. Good. (2) As the neutralizing agent, sodium hydroxide, sodium hydrogen carbonate, etc. may be used if it is permitted to be used in food.
Various types can be used. (3) The applicant manufactures and sells Aojisou juice in which fructose (for example, sugar content 6%) is added to the Aojisou extract, but such Aojisou juice may be used instead of the Aojisou extract. . You can make sweet konjac. (4) Although the extract is an organic acid and an alcohol, an extract containing only an organic acid may be used. (5) As the extract (extract liquid), blue-green soup juice liquid (liquid squeezed under pressure) or essential oil of perilla may be used as the raw liquid. Shiso essential oil is extracted from the fruit of shiso. (6), it was blue-green, but there are also examples of using red-green extract. (7) In these various examples ((4) and (5)), the neutralization may be performed depending on the acidity. If it is not an acidic liquid, no neutralization step is required. (8), milling was used as the konjak material, but raw konjak (particularly grated) may be used. (9) It is also possible to produce konjak mixed with finely chopped green perilla or red perilla leaves themselves. In this case, normal water may be used instead of steps 1 and 2 in FIG. 1, and the mixing time of the leaves is not particularly limited. Further, by leaving the steps 1 and 2 of FIG. 1 and appropriately mixing the cut leaves thereof, it is possible to produce konjak in which the scent of the extract and the scent of the leaves themselves overlap. Incidentally, there are cases where the cutting is performed with powder, and there are cases where the state of leaves remains to some extent.

[0020]

EFFECTS OF THE INVENTION According to the present invention, it was possible to produce konjak having a scent of perilla (particularly, a scent of azure).

[Brief description of drawings]

FIG. 1 is a manufacturing process diagram of the present invention.

[Explanation of symbols]

1 to 6 steps

Claims (6)

[Claims] 1. Neutralize the blue-green perilla extract extracted with acids,
A method for producing a konjak with konjak, wherein a konjak material is stirred into the neutralized blue-green alga extract, and then a coagulant is agitated to solidify the konjak, followed by boiling to produce konjak. 2. A konjak with blue ginseng produced by the production method according to claim 1. 3. A method for producing konjak with perilla produced by stirring and introducing konjak flour into a shiso extract or an aqueous solution thereof, then adding and stirring a coagulant, and finally boiling. 4. A konjak with shiso produced by the production method according to claim 3. 5. Konjac with perilla, which is obtained by mixing green miso extract or green shiso leaves. 6. A konjak containing shiso formed from an extract of green radish or red radish, a konjak material and a coagulant.