KONJAC GEL, METHOD FOR PRODUCING SAME, SHRIMP-LIKE FOOD USING SAID KONJAC GEL, AND METHOD FOR PRODUCING SHRIMP-LIKE AND VACUUM FREEZE-DRIED FOOD

摘要

[Problem] The purpose of the present invention is to provide a konjak gel having a shrimp-like texture, a shrimp-like food using the konjak gel, and a shrimp-like food which has a shrimp-like texture and has been dried so as to be capable of being easily restored by hot water or the like. [Solution] The solution is a konjak gel having a porous structure containing configurations (A) to (G). (A) A glucomannan content is 3.5-12% by weight, (B) a moisture content is 70-90% by weight, (C) a long side of the gel is 7-20 mm, (D) a gel thickness is 0.5- 1.5 mm, (E) a porosity measured for pores of at least 100 μm2 in the cross section of the gel is 9-17%, (F) a maximum pore porosity in the cross section of the gel is 3-6%, and (G) the gel has been freeze-denatured. Furthermore, the solution is: a method for producing a shrimp-like food containing the konjak gel and a base material made of glucomannan; and a shrimp-like and vacuum freeze-dried food containing the konjak gel and a base material containing a crushed konjak gel or a base material containing a swelling agent.