Low odor konjac, low odor konjac manufacturing method and its manufacturing equipment

摘要

【Task】 By reducing the odor peculiar to konjac, it is an object of the present invention to provide a low odor konjac having less resistance when ingested, a method for producing such konjac, and an apparatus for producing the konjac. SOLUTION: The step of dispersing the sardine powder in water, adding starch and an alkali coagulant and kneading to obtain a kneaded product having a pH adjusted to 7 to 9 (step S1), and extruding the kneaded product while heating and pressurizing with an extruder. A step of obtaining a molded product (step S2), a step of cooling the molded product extruded from the extruder in the air (step S3), and a step of shredding the cooled molded product with a pelletizer (step S4). It is characterized by consisting of. [Selection diagram] Fig. 1