JPH114660A - Production of frozen devil's tongue - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing frozen devil's tongue in a short time throughout the year, while wishing that the present and future people easily enjoy the traditional food invented by predecessor. SOLUTION: A freezer and a drier are used. A freezing temperature is -10 deg.C or lower, and a time for freezing and leaving the devil's tongue is 5 hr or longer. A time for drying the frozen devil's tongue is 24 hr or loner, when frozen and dried, or is 12 hr or longer at 60-90 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing frozen konjak, which is usually prepared by freezing konjac and eating it.

[0002]

2. Description of the Related Art In the latter half of the Muromachi era, the name "Ikonkonjac" appears in the literature. The technology to freeze and dry konjac is already 4
Established 00 years ago. Later, this freeze-dried konjac with a unique texture spread to the dining table of the common people. The method of production is to lay straw in a field in winter (December to February), lay konjac cut to a thickness of about 1 cm on it, and let them freeze and dry naturally. Takes about 20 days. The time is limited in manufacturing in this way, and it takes a long time,
This prevented the spread of this traditional food.

[0003] The present invention provides a method of producing frozen konjac in a short time throughout the year, hoping that modern and later generations can easily eat traditional foods made by predecessors.

[0004]

Means for Solving the Problems As a result of research, the present inventor has
It has been found that freezing temperature and freezing time are involved in the constant production of homogeneous frozen konjac using konjac produced by a conventional method as a raw material. That is, -10 ° C
Freezing at a higher temperature leaves some konjac. Further, even if the freezing is performed at −30 ° C., the same results will be obtained if the freezing time is 5 hours or less. On the other hand, it should be noted that the thickness of konjac before freezing has almost no effect. Therefore, in the present invention, it was found that the frozen konjac production conditions were a freezing temperature of −10 ° C. or less, preferably −20 ° C. or less, and a freezing time of 5 hours or more, preferably 8 hours or more.

[0005] The frozen konjac produced by the above method can be used as a frozen food, but is preferably dried and dried. The drying method may be any method that does not cause burning. For example, 1
~ 3 days freeze drying, or once thawed, 60 ~
Dry at 90 ° C. for at least 12 hours.

[0006]

According to the present invention, it is possible to produce frozen konjac that has been produced seasonally throughout the year,
Also, the working time required for manufacturing can be extremely reduced. In other words, since it became possible to manufacture at lower cost than before, traditional foods with this unique texture,
Frozen konjac can be provided at low cost. Less than,
An example will be described, but the present invention is not limited to this.

[0007]

【Example】

[Example 1] Konjac produced by a conventional method was applied to a thickness of about 1
cm, frozen in a freezer at −30 ° C., and left for 10 hours. Next, the frozen konjac was transferred to a freeze dryer and dried for 48 hours to obtain frozen konjac. This is 9
Soaked in water for 0 minutes and returned is a unique, chewy food like no other. Example 2 The same konjac was cut to a thickness of about 2 cm, frozen in a freezer at −20 ° C., and left for 12 hours. The frozen konjac is then thawed at room temperature and drained with a centrifuge. This was placed in a dryer set at 80 ° C. and dried for 24 hours to obtain frozen konjac. The food reconstituted with water has the same texture as that of Example 1.

Claims (2)

[Claims] 1. A method for producing frozen konjac, wherein the konjac is frozen at -10 ° C. or lower for 5 hours or more. 2. The method for producing frozen konjac according to claim 1, wherein the frozen konjac is dried.