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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

Inactive Publication Date: 2009-04-01
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, even if you consume a large amount of konjac for weight loss and health maintenance, you will become tired of the alkali smell and monotonous taste and will not consume it.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

A fluid konjak material, which can be mixed with any other edible material uniformly at a high concentration while sufficiently keeping the gelling power and the biological effect intrinsic to konjak mannan, is provided by swelling and dissolving konjak flour in water, treating the resultant with alkali at a pH of at least 10, lowering the pH to less than 8, heating the composition with forced stirring and enzymatically treating the forcedly-stirred composition.

Description

technical field [0001] The present invention relates to a konjac fluid material having a low viscosity although comprising a large amount of konjac flour. In addition, the present invention also relates to the production method and application of the konjac fluid material with such characteristics. Background technique [0002] Konjac has been widely favored by ordinary consumers since ancient times. It can be eaten as it is, or cooked in combination with other raw materials. In addition, konjac has attracted attention as a low-calorie health food due to the recent diet craze, and konjac-containing foods that contain konjac in various foods have also been developed. [0003] Konjac is usually produced by adding an alkali such as calcium hydroxide to a ground product of konjac head or a water-swellable product of konjac flour, and solidifying it at pH 10.5 to 12. Because of this manufacturing process, konjac has a unique alkali smell, and many people keep away from konjac f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/0528A23L1/30A23L2/38A23L2/52
CPCA23V2002/00A61K36/888A23L1/2121A23L1/0528A23L1/2147A23L2/38A61K31/736A23L2/52A23L1/3002A23L19/01A23L19/115A23L29/244A23L33/105
Inventor 樱井诚也
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