Method for producing glucomannan processed foods with high protein content
A method involving glucomannan, alginic acid, and vegetable protein in a divalent cation solution addresses the low protein content in konjac foods, producing a high-protein, gluten-free gel-like food with konjac-like texture that can be rehydrated.
JP7856977B2Active Publication Date: 2026-05-12NAKAO SHOKUHIN KOGYO CO LTD
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Patent Information
- Application Number
- JP2023003220
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- Filing Date
- 2023-01-12
- Publication Date
- 2026-05-12
- Estimated Expiration
- 2043-01-12
AI Technical Summary
Technical Problem
Existing konjac-based foods lack sufficient protein content while maintaining the unique texture and low-calorie benefits, and existing methods to incorporate protein often result in sticky mixtures or allergenic gluten, limiting their practical application.
Method used
A mixture of glucomannan, alginic acid and/or its salt, and vegetable protein is discharged into a divalent cation solution to form a gel-like substance, ensuring high protein content without gluten and maintaining konjac-like texture.
Benefits of technology
A gel-like food with high vegetable protein content and a konjac-like texture is produced, which can be rehydrated into a dried product retaining its texture and nutritional benefits.
✦ Generated by Eureka AI based on patent content.
Abstract
To provide konjak-like food with high protein content, while utilizing the advantages of konjac, which has a unique texture and a low caloric value.SOLUTION: A liquid mixture contains 0.3 w / w% or more and 2.5 w / w% or less of glucomannan, 0.2 w / w% or more and 2.5 w / w% or less of alginic acid and / or a salt thereof, and 3.0 w / w% or more and 12.0 w / w% or less of vegetable protein, optionally containing 0.1 w / w% or more and 1.5 w / w% or less of xanthan gum, and substantially free of gluten. The liquid mixture is discharged into an aqueous solution containing divalent cations to produce a gel-like product.SELECTED DRAWING: None
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