Konjac Paste Binder for Low-Carb Shape-Retained Food Products
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Solution Overview
Problem
Existing binders such as flour, sugar, honey, and chocolate contain high amounts of carbohydrates and lipids, altering the flavor and taste of food materials, and konjac glucomannan does not effectively retain the shape of food products.
Innovation Solution
A binder comprising a konjac paste, optionally with a coagulant, is mixed with food materials, shaped, and dried to create a shape-retained food product, using methods that include freezing and heat treatment to enhance binding without adding significant carbohydrates or lipids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If conventional binders (flour, sugar, honey, chocolate) are used to bind food materials, then binding effectiveness is achieved, but carbohydrate and lipid content increases significantly and flavor/taste is altered
Solution Approach 1:
The invention changes the chemical composition parameters of the binder by using konjac glucomannan (a water-soluble fiber) instead of conventional carbohydrate-rich binders. This parameter change allows achieving binding effectiveness while dramatically reducing carbohydrate and lipid content, as konjac glucomannan provides binding through its gel-forming and water-retaining properties rather than through carbohydrate content.
Solution Approach 2:
The invention creates a composite binder system by combining konjac glucomannan with other functional ingredients (such as proteins, fibers, or hydrocolloids) to achieve effective binding without relying on carbohydrates or lipids. This composite approach allows the binder to function through multiple mechanisms including water retention, gel formation, and structural integration with food materials.
2Strength
If conventional binders are used to bind food materials, then binding effectiveness is achieved, but the flavor and taste of the food materials are altered
Solution Approach 1:
The invention extracts and removes the flavor-altering components (carbohydrates and lipids that contribute to strong flavors) from the binder system, retaining only the functional binding properties. By using konjac glucomannan as the primary binder, the system achieves binding effectiveness while minimizing flavor interference, as konjac itself has a neutral taste profile.
Solution Approach 2:
The invention introduces konjac glucomannan as an intermediary substance that facilitates binding between food materials without directly contributing strong flavor. The konjac acts as a neutral mediator that binds ingredients together through its gel-forming and water-retaining properties while allowing the natural flavors of the bound ingredients to remain prominent.
3Quantity of substance
If konjac powder is used to increase water retentivity and springiness, then these properties are improved, but shape retention and moldability are not achieved
Solution Approach 1:
The invention changes the physical and chemical parameters of the konjac-based binder system by controlling factors such as konjac concentration, water content, pH, and processing conditions. These parameter changes enable the konjac to transition from merely providing water retentivity and springiness to also achieving effective shape retention and moldability, as optimized konjac formulations can form stable gels that maintain shape during processing.
Solution Approach 2:
The invention creates a composite binder system that combines konjac glucomannan with additional ingredients (such as proteins, fibers, or other hydrocolloids) to achieve both water retentivity/springiness and shape retention/moldability. This composite approach allows the binder to provide multiple functions simultaneously, including water binding, gel formation for shape stability, and structural integrity for moldability.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The binder effectively retains the shape of food products without altering their taste or flavor, allowing for low-calorie, low-carbohydrate, and low-fat food products with improved moldability and shape retention.
Implementation Method 1
glucomannan seemingly mostly causes water binding
Implementation Method 2
a coagulant added to the konjac paste to obtain a coagulant-containing konjac paste
Implementation Method 3
The coagulant-containing konjac paste may be a heat-treated konjac paste heated at 80 to 95° C. for more than or equal to 50 minutes and cooled
Implementation Method 4
The binder may be frozen before being dried
Data Source
AI summary
A binder including a konjac paste, a block food product, and a method for manufacturing a block food product contain no or less carbohydrates or lipids or affect the flavor or the taste of a binding target food material by a lesser degree are provided. A method (1) for manufacturing a block food product (5) includes preparing a binder (2) and a mixing target food material (3) containing a granular food material, mixing the binder (2) into the mixing target food material (3) and shaping a mixture of the binder (2) and the mixing target food material (3) into a block shape, and drying a food product (4) in the block shape.