Mannose Composition Heat Treatment for Sulfur Dioxide Reduction
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing konjac flour-derived compositions containing mannose and/or mannooligosaccharide have sulfur dioxide levels exceeding the 0.03 g/kg limit set by the Food Sanitation Law, making them unsuitable for market distribution as food products.
Innovation Solution
Decompose glucomannan from konjac potatoes using enzymatic or acid hydrolysis methods followed by heat treatment at 105°C or higher to reduce sulfur dioxide content to 0.03 g/kg or less.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If konjac flour is produced by flame drying using heavy oil fuel, then the drying process is efficient and cost-effective, but sulfur dioxide content remains high in the resulting powder
Solution Approach 1:
The patent extracts and removes sulfur dioxide from the konjac flour through water washing treatment. The refined powder is washed with water to dissolve and remove sulfur dioxide, achieving a sulfur dioxide content of 0.03 g/kg or less while maintaining the efficiency benefits of flame drying.
Solution Approach 2:
The patent changes the physical-chemical parameters of the konjac flour by controlling the water washing process. By adjusting washing temperature, water-to-powder ratio, and washing duration, the sulfur dioxide content is reduced to meet food safety standards while preserving the productivity advantages of the original flame drying method.
2Reliability
If refined powder with 0.9 g/kg sulfur dioxide is used in konjac products, then the product meets the Food Sanitation Law standard for konjac flour, but the final product exceeds the 0.03 g/kg sulfur dioxide limit for general foods
Solution Approach 1:
The patent applies preliminary sulfur dioxide removal action during the konjac flour production process. By washing the refined powder with water before product formulation, the sulfur dioxide content is reduced in advance, ensuring that when the flour is incorporated into final food products, the sulfur dioxide level remains below the 0.03 g/kg limit for general foods.
3Adaptability or versatility
If glucomannan is decomposed to produce mannose and mannooligosaccharide, then the functional composition has health benefits, but the sulfur dioxide content remains high
Solution Approach 1:
The patent extracts sulfur dioxide from the functional composition containing mannose and mannooligosaccharide through water washing. This removal process reduces sulfur dioxide content to 0.03 g/kg or less while preserving the health benefits of the decomposed glucomannan components.
Solution Approach 2:
The patent changes the sulfur dioxide concentration parameter in the functional composition by implementing controlled water washing treatments. The process adjusts washing conditions to achieve the target sulfur dioxide level while maintaining the functional properties of mannose and mannooligosaccharide.
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 method effectively reduces sulfur dioxide content to meet regulatory standards, ensuring the safety and marketability of konjac flour-derived products.
Implementation Method 1
subjecting the resulting composition to heat treatment at a temperature of 105° C. or higher
Data Source
AI summary
The objective of the present invention is to provide a functional composition containing mannose and/or mannooligosaccharide and having the reduced sulfur dioxide content. The objective can be achieved to decompose konjac flour derived from konjac potatoes, which is a raw material to obtain a composition containing mannose and/or mannooligosaccharide followed by subjecting the composition to heat treatment at a temperature of 105° C. or higher to reduce the sulfur dioxide content in the functional composition. The functional composition with sulfur dioxide (sulfurous acid) reduced can be distributed as foods and beverages without any legal or regulatory problem.