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Denatured glucomannan

A technology of mannan and konjac mannan, which is applied in the direction of sugar-containing food ingredients, food ingredients as gelling agents, food science, etc., can solve the problems of long time, complicated manufacturing process, increased production cost, etc., and achieve food fiber rich effect

Active Publication Date: 2016-11-23
张晓华 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is a disadvantage that the manufacturing process is complicated and it takes a long time to manufacture, and the production cost increases

Method used

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  • Denatured glucomannan
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  • Denatured glucomannan

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (manufacturing of denatured mannan)

[0035] 2.5 g of Japanese konjac mannan, a kind of KONJAC, was added to the mixed solution to which 100 g of water and a required amount of calcium hydroxide were added, and stirred for 11 minutes. The denatured mannan in which the acetyl group was released and the swelling was inhibited and precipitated was obtained.

[0036] Table 1 Effect of Calcium Hydroxide on Konjac Konjac Mannan Produced in Japan by KONJAC

[0037]

Embodiment 2

[0039] 100 g of water and 0.25 g of calcium hydroxide were added to konjac mannan of Oncophilus species to obtain a mixed solution, and 3.3 g of konjac mannan was added to the mixed solution, followed by stirring for 10 minutes.

[0040]0.55 g of citric acid was added to denatured mannan in which acetyl groups were released and swelling was suppressed, and stirred for 5 minutes to confirm swelling. Heat sterilization was performed for 30 minutes after 45 minutes. A soft konjac tofu-like thermo-irreversible gel at pH 4.5 was obtained.

[0041] According to Table 1 and Example 2, in order to obtain denatured mannan, in the case of KONJAC’s Japanese-made konjac mannan, the pH is 12.4 or higher, and the conditions of 8.8% or more calcium hydroxide relative to konjac mannan Get it below. In the case of Oncophillus, it was obtained under conditions of pH 11.7 and calcium hydroxide 7.6% relative to konjac mannan. In Experiment 18 of Table 1, in the case of KONJAC's Japanese konjac...

Embodiment 3

[0043] 2.5 g of konjac mannan was added to a liquid mixture to which a desired amount of water and 0.3 g of calcium hydroxide were added, and stirred for 11 minutes. The denatured mannan in which the acetyl group was released and the swelling was inhibited and precipitated was obtained.

[0044] Table 2 water content is for the influence experiment of konjac mannan

[0045]

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PUM

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Abstract

According to the present invention, a low-calorie healthy food product rich in dietary fiber can be provided by using denatured glucomannan in producing food products, or by using denatured glucomannan to form a heat irreversible gelatinized food product, under a wide range of alkaline or acidic conditions. The present invention is a denatured glucomannan formed by isolating and the acetyl group of konjac-glucomannan by an alkali process to suppress swelling, whereupon the denatured glucomannan may then adjusted to be gelled or heated and gelled after being swollen by removing the swelling suppression using a high pH ingredient. Both the denatured glucomannan in addition to any gelatinized product or other food product formed from the denatured glucomannan may be dehydrated, frozen, or dried.

Description

technical field [0001] According to the present invention, denatured mannan that is thermally irreversible gelled product can be easily produced in a pH range from acidic to alkaline, and gelled product and foods can be produced using the denatured mannan. Background technique [0002] Among foods using konjac mannan (konjacmannan), konjac tofu is representative. Konjac tofu is a Japanese food material rich in dietary fiber and low in calories. It is a traditional food that has been favored by people since ancient times. Its unique taste is very popular. However, konjac mannan contains trimethylamine, calcium oxalate, and polyphenol derivatives as impurities, and produces a strong konjac tofu smell, astringent taste, and astringent feeling under alkaline conditions, and some consumers commented The low demand for konjac has also become a problem in the industry. As a method for solving this problem, conventionally known is a method of making konjac tofu neutral and acidic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
CPCA23V2002/00A23V2200/228A23V2250/60A23L29/244A23L33/21A23L33/105A23L33/24C08B37/009C08L5/00C08B37/0087
Inventor 张晓华泽村隆
Owner 张晓华