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1. WO2022042293 - METHOD FOR PREPARING REPRODUCED KONJAC GRANULES

Publication Number WO/2022/042293
Publication Date 03.03.2022
International Application No. PCT/CN2021/111803
International Filing Date 10.08.2021
IPC
A23L 19/10 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
19Products from fruits or vegetables; Preparation or treatment thereof
10of tuberous or like starch containing root crops
A23L 19/00 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
19Products from fruits or vegetables; Preparation or treatment thereof
A23L 5/30 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
CPC
A23L 19/01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
01Instant products; Powders; Flakes; Granules
A23L 19/115
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
10of tuberous or like starch containing root crops
115Konjak; Konntaku
A23L 5/32
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
32using phonon wave energy, e.g. sound or ultrasonic waves
Applicants
  • 浙江李子园食品股份有限公司 ZHEJIANG LIZIYUAN FOOD CO., LTD. [CN]/[CN]
Inventors
  • 王顺余 WANG, Shunyu
  • 付成丽 FU, Chengli
  • 何建新 HE, Jianxin
  • 郑宋友 ZHENG, Songyou
  • 王卫军 WANG, Weijun
  • 朱文秀 ZHU, Wenxiu
  • 苏忠军 SU, Zhongjun
  • 李国平 LI, Guoping
Agents
  • 浙江千克知识产权代理有限公司 ZHEJIANG KG IP LAW FIRM
Priority Data
202010862826.425.08.2020CN
Publication Language Chinese (zh)
Filing Language Chinese (ZH)
Designated States
Title
(EN) METHOD FOR PREPARING REPRODUCED KONJAC GRANULES
(FR) PROCÉDÉ DE PRÉPARATION DE GRANULES DE KONJAC REPRODUITS
(ZH) 一种再制魔芋颗粒的制备方法
Abstract
(EN) A method for preparing reproduced konjac granules. The method comprises the following steps: step I, dissolving konjac flour in hot water; step II, sterilizing the mixed solution obtained in step I; step III, performing enzymolysis, wherein the enzymolysis temperature is 50-70ºC, and the enzymolysis time is 2-6 h; step IV, performing enzyme inactivation; step V, performing homogenization, wherein the process condition of the homogenization is 10-45 Mpa; step VI, adding a fully dissolved sodium alginate solution and a flavor regulating substance into the mixed solution of step V, and mixing same until uniform; and step VII, calcifying a gel, adding a calcium solution into the mixed solution of step VI to form glue, and preparing granules. The preparation method increases the density of the konjac granules and the gel strength, and is beneficial for prolonging the shelf life of a product.
(FR) L'invention concerne un procédé de préparation de granules de konjac reproduits. Le procédé comprend les étapes suivantes : étape I, dissolution de farine de konjac dans de l'eau chaude ; étape II, stérilisation de la solution mélangée obtenue à l'étape I ; étape III, réalisation d’une enzymolyse, la température d'enzymolyse étant de 50 à 70 °C, et la durée d'enzymolyse étant de 2 à 6 h ; étape IV, réalisation d’une inactivation enzymatique ; étape V, réalisation d'une homogénéisation, la condition de traitement de l'homogénéisation étant de 10 à 45 Mpa ; étape VI, ajout d'une solution d'alginate de sodium complètement dissoute et d'une substance de régulation d'arôme dans la solution mélangée de l'étape V, et le mélange du tout jusqu'à ce que le mélange soit uniforme ; et étape VII, calcification d’un gel, ajout d’une solution de calcium dans la solution mélangée de l'étape VI pour former de la colle, et préparation des granules. Le procédé de préparation augmente la densité des granules de konjac et la force de gel, et est bénéfique pour prolonger la durée de conservation d'un produit.
(ZH) 一种再制魔芋颗粒的制备方法,包括以下步骤:步骤一、魔芋粉溶解于热水;步骤二、将步骤一的混合液灭菌处理;步骤三、酶解;酶解温度50-70℃,酶解时间2-6h;步骤四、灭酶;步骤五、均质;均质的工艺条件为:10至45Mpa;步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质,混合均匀;步骤七、钙化凝胶;向步骤六的混合液中加入钙溶液成胶,制颗粒;该制备方法提高了魔芋颗粒的致密程度,提高凝胶强度,利于延长产品的货架期。
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