KONJAK POWDER AND METHOD FOR PRODUCING SAME

• Main Authors: TSURUTA ORIHIRO, MATSUURA MASARU
• Format: Patent
• Language: English; Japanese
• Published: 12.09.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a method for producing a konjak powder that is useful for direct ingestion of dietary fiber and for incorporation into food in a state of powder, as the inclusion ratio of insoluble dietary fiber is increasing for konjak raw material powder.SOLUTION: The konjak powder is produced by: mixing a konjac raw material powder and an alkali metal solution in a state in which the powder particles contained in the konjak raw material powder maintain the form as a particle, to prepare a mixture; and, in the mixture, forming insoluble dietary fibers by the action of alkali metal solution supplied to the powder particles.SELECTED DRAWING: None 【課題】こんにゃく原料粉末に対して不溶性食物繊維の含有割合が増加しており、紛体の状態での食物繊維の直接摂取や食品への配合に有用な、こんにゃく粉末の製造方法を提供すること。【解決手段】こんにゃく原料粉末とアルカリ金属溶液を、こんにゃく原料粉末に含まれる粉末粒子が粒子としての形態を維持した状態で混合して混合物を調製し、混合物中で、粉末粒子に供給したアルカリ金属溶液の作用により不溶性食物繊維を生成させて、こんにゃく粉末を得る。【選択図】なし