METHOD FOR PREPARING A FOOD SOLID, FOOD SOLID COMPRISING KONJAC GLUCOMMANNAN AND USE THEREOF

The invention relates to a process for preparing a food solid, in which is prepared a mixture:of an amount of a flour comprising at least one polysaccharide, named heteromannan, chosen from the group formed from glucomannans and galactomannans, andof an amount of an aqueous liquid composition, characterized in that said heteromannan is in an amount such that the ratio of the mass of said heteromannan in the mixture to the mass of said aqueous liquid composition in the mixture is between 5 % and 35%, andin that the mixture is prepared by vigorous stirring, via which a substantially homogeneous dispersion is formed, named pourable dispersion, of the flour in the aqueous liquid composition, and having a dynamic viscosity of less than 100 Pa·s, said pourable dispersion spontaneously changing to form an aqueous cohesive solid which is substantially free of free aqueous liquid composition and which has a dynamic viscosity greater than the dynamic viscosity of said pourable dispersion, and thena step of maturation of the aqueous cohesive solid and of hardening of the aqueous cohesive solid is performed so as to form the food solid, the formed food solid being non-adhesive and non-coalescent;and in that, since said heteromannan comprises at least one glucomannan, said heteromannan is not subjected to any treatment with an alkaline agent, notably to any treatment with calcium hydroxide (Ca(OH)2) or with sodium carbonate.