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Method for producing konjaku sol with long time keeping physical stability

A technology of long-term preservation and physical properties, applied in the fields of food preservation, food science, food preparation, etc., can solve the problems of pollution, konjac sol corruption, etc.

Inactive Publication Date: 2005-10-05
K K SEKIKOSHI PROD
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  • Summary
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Problems solved by technology

If the konjac sol is stored in a frozen state, the problem is solved, but there are problems with storage and distribution costs
In addition, when boiling water is used for sterilization, since the bacteria and yeast mixed in the konjac powder cannot be completely killed, the konjac sol will sooner or later become corrupted, and the other raw materials added will be polluted

Method used

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  • Method for producing konjaku sol with long time keeping physical stability

Examples

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Embodiment 1

[0015] Example 1 and Comparative Example

[0016] The test raw material konjac powder is to cut the konjac magic rice into thin slices, dry the thin slices, cut and pulverize, and grind the obtained broken particles with a ball mill or put them in a mortar, thereby removing starchy light powder and other micropowders, and obtain as Konjac fine powder prepared from mannan particles. Konjac powder at a concentration of 1% was added to tap water while stirring in the container, and stirred for 40 minutes. Stop stirring, leave it for 20 minutes, obtain the konjac sol fully swollen with water.

[0017] The obtained konjac sol was filled into a bag-shaped container made of a laminated film mainly composed of a polypropylene film, and the mouth of the bag-shaped container was further heat-sealed. The konjac sol in the sealed container was heat-treated in an autoclave at 114° C. for 40 minutes, and thereafter, the container was taken out from the autoclave and left to stand at room ...

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Abstract

The present invention provides new preparation process of konjaku sol maintained in bacteria-free state and has stable physical property for long period. Konjaku sol is prepared through mixing konjaku powder in 0.5-3 wt% with water and is filled and packed in some container. It is sterilized at 101 deg.c temperature and normal or higher pressure for 15-150 min to deactivate yeast.

Description

technical field [0001] The invention relates to a method for preparing konjac sol which is made from konjac powder and can be stored for a long time and has stable physical properties. Background technique [0002] Konjac has been a traditional Chinese food that has been used as food since ancient times. Since its composition is mainly dietary fiber, the functionality of this food has attracted attention in recent years, and it has been used for adult disease prevention and calorie control. The usual konjac is made by dissolving konjac powder in water, fully swelling to obtain a sol, and then mixing the sol with a coagulant such as calcium hydroxide to gel and form a plate-shaped konjac or vermicelli (filament-shaped konjac) And edible. The konjac sol has unique viscosity, and when mixed with an alkali agent, a part of it can be used as a gelling agent and a thickening agent due to gelation. [0003] Konjac powder has a strong water absorption capacity and is difficult to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/02A23L1/0528A23L29/244
Inventor 后藤真彦庄司祯
Owner K K SEKIKOSHI PROD
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