Fluid konjac material, method of producing the same and use thereof
一种流体材料、制造方法的技术,应用在植物原材料、应用、食品制备等方向,能够解决厌腻等问题
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Embodiment 1
[0095] the manufacture of konjac material
[0096] (1) Preparation of alkaline composition
[0097] 60 kg of fine konjac powder and 2.15 kg of sodium carbonate were added to 1000 liters of water at 60° C., mixed, and reacted for 30 minutes to obtain an alkaline composition [1] with a pH of 9.3.
[0098] In addition, 60 kg of konjac powder and 2.15 kg of sodium carbonate were added to 1000 liters of water at 20° C., mixed, and reacted for 3 hours to obtain an alkaline composition [2] with a pH of 9.3.
[0099] (2) pH adjustment
[0100] To each alkaline composition obtained in (1), an aqueous solution containing citric acid and water in the amounts described in Table 1 was added and forced to stir at room temperature. Forced stirring is a process in which a stirring device (rotating shaft with 10 blades) is inserted into the batch material into which each mixture is put, and stirring is started by rotating at 30 rpm at room temperature, and as the temperature rises to 60° C....
Embodiment 2
[0109] Production of beverage
[0110] Compositions [1-a] to [1-i] after cutting treatment and compositions [2-a] to [2-i] after cutting treatment produced in Example 1 and those described in Table 2 were used respectively. The ingredients are mixed to make the drink. In Table 2, what is described as a konjac fluid material corresponds to the composition after each cutting process.
[0111] The beverages obtained are all suitable as beverages, especially beverages produced by using compositions [1-a] to [1-f] after cutting treatment and compositions [2-a] to [2-f] after cutting treatment , which is excellent from the viewpoint of almost no odor. Among these, beverages manufactured using compositions [1-a] to [1-e] after cutting treatment and compositions [2-a] to [2-e] after cutting treatment are more excellent.
[0112] In addition, it was also confirmed that when using the compositions [1-a] to [1-f] after the cutting treatment and the compositions [2-a] to [2-f] after t...
Embodiment 3
[0116] Manufacture of food
[0117] Compositions [1-a]~[1-i] and [2-a]~[2-i] after cutting treatment and compositions [1-a]~[1-i] and [2-a]~[2-i] As the konjac fluid material, the following foods were produced.
[0118] Meatloaf was made by thoroughly mixing and shaping 150g ground beef with 500g konjac fluid material. Foods cooked with this patty are juicier than those cooked with ground beef alone. In addition, when the meatloaf is thawed and cooked in the same manner as above after frozen storage once, a juicy cooked food can be produced.
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