KONJAC GEL, METHOD FOR PRODUCING SAME, SHRIMP-LIKE FOOD USING SAID KONJAC GEL, AND METHOD FOR PRODUCING SHRIMP-LIKE AND VACUUM FREEZE-DRIED FOOD
The purpose of the present invention is to provide a konjak gel with a shrimp-like texture, a shrimp-like food using the konjak gel, and a dried, shrimp-like food that has a shrimp-like texture and can be easily reconstituted using, for instance, hot water. This solution involves a porous structure-...
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| creator | NAKAMURA, Shino WATANABE, Misuzu SETO, Jiro TOKUHISA, Takahito IWANO, Ayana |
| description | The purpose of the present invention is to provide a konjak gel with a shrimp-like texture, a shrimp-like food using the konjak gel, and a dried, shrimp-like food that has a shrimp-like texture and can be easily reconstituted using, for instance, hot water. This solution involves a porous structure-containing konjak gel including the following features (A) to (G): (A) a glucomannan content of 3.5 to 12 wt%; (B) a moisture content of 70 to 90 wt%; (C) a gel long side of 7 to 20 mm; (D) a gel thickness of 0.5 to 1.5 mm; (E) a porosity of 9 to 17% as measured for pores of 100 µm2 or larger in a gel cross section; (F) a largest pore porosity of 3 to 6% in the gel cross section; and (G) the gel having undergone freeze denaturation. The problem is also solved by a method for producing a shrimp-like food containing the konjac gel and a substrate made of glucomannan, or a shrimp-like, vacuum-freeze-dried food containing the konjac gel and a substrate containing a pulverized konjak gel material or a substrate containing a puffing agent. |
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This solution involves a porous structure-containing konjak gel including the following features (A) to (G): (A) a glucomannan content of 3.5 to 12 wt%; (B) a moisture content of 70 to 90 wt%; (C) a gel long side of 7 to 20 mm; (D) a gel thickness of 0.5 to 1.5 mm; (E) a porosity of 9 to 17% as measured for pores of 100 µm2 or larger in a gel cross section; (F) a largest pore porosity of 3 to 6% in the gel cross section; and (G) the gel having undergone freeze denaturation. The problem is also solved by a method for producing a shrimp-like food containing the konjac gel and a substrate made of glucomannan, or a shrimp-like, vacuum-freeze-dried food containing the konjac gel and a substrate containing a pulverized konjak gel material or a substrate containing a puffing agent.</description><language>eng ; fre ; ger</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240403&DB=EPODOC&CC=EP&NR=4129081A4$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240403&DB=EPODOC&CC=EP&NR=4129081A4$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NAKAMURA, Shino</creatorcontrib><creatorcontrib>WATANABE, Misuzu</creatorcontrib><creatorcontrib>SETO, Jiro</creatorcontrib><creatorcontrib>TOKUHISA, Takahito</creatorcontrib><creatorcontrib>IWANO, Ayana</creatorcontrib><title>KONJAC GEL, METHOD FOR PRODUCING SAME, SHRIMP-LIKE FOOD USING SAID KONJAC GEL, AND METHOD FOR PRODUCING SHRIMP-LIKE AND VACUUM FREEZE-DRIED FOOD</title><description>The purpose of the present invention is to provide a konjak gel with a shrimp-like texture, a shrimp-like food using the konjak gel, and a dried, shrimp-like food that has a shrimp-like texture and can be easily reconstituted using, for instance, hot water. 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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | KONJAC GEL, METHOD FOR PRODUCING SAME, SHRIMP-LIKE FOOD USING SAID KONJAC GEL, AND METHOD FOR PRODUCING SHRIMP-LIKE AND VACUUM FREEZE-DRIED FOOD |
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