Konjac

Abstract

To provide konjac with reduced or eliminated alkaline odor at a low cost. [Solution] Because organic acid 40 is added to this konjac 80 during the alkaline solidification process, the finished konjac 80 exhibits a weak acidity of pH 4 to pH 6 in all parts of the body, both inside and out. Furthermore, because organic acid 40 is distributed throughout the konjac 80, the alkaline odor that conventional konjac had can be effectively reduced or completely removed, both inside and out. This makes it easy to expand its use not only in dishes that conventionally used konjac, but also in all kinds of foods, functional foods, health foods, cooking, pet food, and animal feed. Moreover, since this konjac 80 does not require any new equipment for manufacturing, it can be produced at a low cost.

Description

Technical Field

[0001] The present invention relates to konjac with reduced or removed alkaline odor.

Background Art

[0002] Konjac is a traditional Japanese food that is low in calories and rich in fiber, and has recently attracted attention both in Japan and overseas as a diet food or health food. For this reason, various konjac-based foods (including health foods and functional foods) have been developed, such as konjac noodles as a substitute for noodles such as pasta and ramen, granular konjac as a substitute for rice, and konjac jelly as a confectionery.

[0003] In the development of such konjac-based products, the presence of the characteristic alkaline odor of konjac is a major obstacle. This alkaline odor is caused by the alkaline coagulant added during the production stage of konjac. Here, in the following [Patent Document 1], in order to remove this characteristic odor of konjac, a technique is disclosed in which konjac or dry powder of konjac is immersed in ethanol or the like and then extraction with supercritical carbon dioxide is performed to efficiently remove the konjac odor components.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in the invention described in [Patent Document 1], there is a problem that in order to remove the konjac odor, a large amount of equipment, chemicals, and new processes are required, resulting in an increase in cost and an inability to provide products at a low price. Further, the invention described in [Patent Document 1] removes the odor of konjac powder itself, and is considered to have a low effect on the alkaline odor.

[0006] This invention was made in view of the above circumstances, and aims to provide konjac with reduced or eliminated alkaline odor at low cost. [Means for solving the problem]

[0007] This invention is, (1) The above problem is solved by providing konjac 80 which contains organic acid 40 and exhibits a weak acidity of pH 4 to pH 6, and has reduced or eliminated alkaline odor. (2) The above problem is solved by providing the konjac 80 described in (1) above, characterized in that the organic acid 40 is acetic acid, citric acid, malic acid, lactic acid, succinic acid, fumaric acid, tartaric acid, or a compound thereof. (3) Mix 20g of konjac powder and 10g of water, Add alkaline coagulant 30, After adding the organic acid 40 during the coagulation of the konjac powder 20, The above problem is solved by providing the konjac 80 described in (1) or (2) above, which is characterized by being heated and solidified. [Effects of the Invention]

[0008] The konjac according to this invention exhibits a weakly acidic pH of 4 to 6 in all parts of the body, both internally and externally. Furthermore, the alkaline odor is reduced or completely eliminated, both internally and externally. Therefore, it can be easily used not only in dishes that conventionally used konjac, but also in all kinds of foods, functional foods, health foods, dishes, pet food, and animal feed. Moreover, the konjac according to this invention does not require any new equipment or anything else for its manufacture. Therefore, konjac can be manufactured at a low cost. [Brief explanation of the drawing]

[0009] [Figure 1] This is a diagram illustrating the method for producing konjac according to the present invention. [Modes for carrying out the invention]

[0010] Embodiments of the konjac 80 according to the present invention will be described based on the drawings. First, a major feature of the konjac 80 according to the present invention is that it contains organic acids and exhibits a weak acidity of pH 4 to pH 6, thereby reducing or eliminating the alkaline odor that conventional konjac had.

[0011] Next, the method for producing konjac 80 according to the present invention will be explained using Figure 1. First, konjac powder 20 is added to water 10 and stirred to mix and disperse the water 10 and konjac powder 20 (dispersion step S102). The mixing ratio of water 10 to konjac powder 20 at this time is approximately 0.3 wt% to 3 wt%, similar to the general method for producing konjac. Furthermore, there are no particular limitations on the konjac powder 20 used at this time, and any type may be used, such as refined powder, white powder, glucomannan, etc. There are also no particular limitations on the particle size, and any type may be used, such as coarse powder, medium powder, fine powder, etc. In addition, for coloring or other purposes, auxiliary materials such as powders of seaweed such as coarse seaweed, hijiki, wakame, or aonori, other foods, food additives, seasonings, etc. may be mixed into the konjac powder 20 as needed.

[0012] Next, an alkaline coagulant 30 is added to the konjac powder mixture and stirred further (coagulant addition step S104). The addition of this coagulant 30 causes the glucomannan in the konjac powder to coagulate and gel due to the alkali. There are no particular limitations on the coagulant 30 used at this time; well-known coagulants used in general konjac production, such as calcium hydroxide (slaked lime), sodium carbonate (soda ash), potassium carbonate, sodium hydroxide (caustic soda), and mixtures thereof, can be used. The amount added is also the amount used in general konjac production, and although it depends on the type of coagulant 30 used, it is generally about 0.05 wt% to 0.2 wt% of the total amount of the konjac powder mixture.

[0013] Then, the konjac powder mixture and the coagulant 30 are mixed, and when the alkaline coagulation of the konjac powder mixture has progressed to a certain extent, the organic acid 40 is added and kneaded further (acid addition step S106). The organic acid 40 used here is not particularly limited as long as it is edible, for example, acetic acid, citric acid, malic acid, lactic acid, succinic acid, fumaric acid, tartaric acid, and compounds thereof can be used. Furthermore, these organic acids 40 do not necessarily need to be purified, and for example, edible vinegars containing these organic acids 40, such as brewed vinegar, plum vinegar, black vinegar, wine vinegar, apple cider vinegar, and lemon juice, as well as acidulants and fruit juices, can be used. The amount of organic acid 40 added at this time varies depending on the amount of konjac powder mixture and the mixing ratio of konjac powder 20 to water 10, but is generally around 0.5 wt% to 4 wt%. Furthermore, if the amount of organic acid 40 is too small, the deodorizing effect of the alkaline odor will decrease, and if it is too large, it will inhibit the alkaline coagulation of the konjac powder 20. In addition, the finished konjac 80 will have a sour taste. Also, if the timing of adding the organic acid 40 is too early, the alkaline coagulation will be insufficient, and if it is too late, the alkaline coagulation will have progressed too much and the mixing of organic acid 40 will be insufficient. Finally, the konjac dough 50 of this invention is completed when the coagulation of the konjac powder mixture after the addition of organic acid 40 has completely stopped.

[0014] Next, the obtained konjac dough 50 is molded into the desired shape, such as a plate, sphere, noodle, or granule (molding step S108). This molding step may also be performed by filling a packaging bag of a predetermined shape with the konjac dough 50 and sealing it.

[0015] Next, the molded konjac dough 50 is heated to completely solidify the glucomannan in the konjac dough 50 (heating and solidification step S110). The most preferable heating method at this time is boiling, that is, boiling in hot water, as it allows heat to penetrate thoroughly to the inside of the konjac dough 50 and allows for easy temperature control. When the glucomannan in the konjac dough 50 is completely solidified, it becomes the konjac 80 of this invention.

[0016] Next, heating is stopped and the konjac 80 is cooled to room temperature (cooling step S112). In this case, it is preferable to cool it slowly over at least 6 hours. This completes the konjac 80 according to the present invention. In the configuration in which the konjac dough 50 is filled into a packaging bag and sealed before the heating and solidification step S110 is performed, the konjac 80 is already packaged during the cooling step S112, and can be shipped as a product immediately after cooling.

[0017] Furthermore, in the konjac 80 according to this invention, as described above, organic acid 40 is added during the alkaline coagulation of konjac powder 20, so the organic acid 40 is mixed throughout the konjac dough 50, and the finished konjac 80 exhibits a weak acidity of pH 4 to pH 6 in any part of the body, whether inside or outside. In addition, by adding organic acid 40, the alkaline odor is suppressed at the konjac dough 50 stage, and because the organic acid 40 is distributed throughout the konjac 80, the alkaline odor that conventional konjac had can be effectively reduced or completely removed, both inside and outside the konjac 80. Moreover, since the konjac 80 according to this invention does not require any new equipment or anything in its manufacture, the konjac 80 can be manufactured at low cost.

[0018] As described above, the konjac 80 according to this invention has reduced or completely eliminated alkaline odor, so it can be used in dishes that conventionally used konjac, as well as in konjac noodles and jelly, without taking any measures to address the odor. Furthermore, because the alkaline odor is reduced or eliminated, it can be used as a substitute for foods such as kudzu mochi, almond tofu, tokoroten, agar, and tapioca. In addition, it can be used as a diet food for pets and animals that are sensitive to alkaline odors, making it easy to expand into a wide range of foods, functional foods, health foods, dishes, pet food, and animal feed.

[0019] Furthermore, the ingredients, mixing ratios, manufacturing procedures, manufacturing conditions, and presence or absence of seasoning of the konjac 80 of this invention as described above are not limited to the examples above, and necessary steps may be inserted as appropriate. In addition, this invention can be modified and implemented without departing from the spirit of this invention. [Explanation of Symbols]

[0020] 10 Water 20 Konjac powder 30 Coagulant 40 Organic acid 80 Konjac

Claims

1. Konjac characterized by containing organic acids, exhibiting a weakly acidic pH of 4 to 6, and having reduced or eliminated alkaline odor.

2. The konjac according to claim 1, characterized in that the organic acid is acetic acid, citric acid, malic acid, lactic acid, succinic acid, fumaric acid, tartaric acid, or a compound thereof.

3. Mix konjac powder and water, An alkaline coagulant is added, After adding an organic acid during the coagulation of the konjac powder, Konjac according to claim 1 or 2, characterized by being heated and solidified.

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