Konjac gel and its manufacturing method, and shrimp-like food using konjac gel and its manufacturing method

摘要

PROBLEM TO BE SOLVED: To provide a konjac gel having a shrimp-like texture and a shrimp-like food using the konjac gel. SOLUTION: The solution is a konjac gel having a porous structure containing the following configurations (A) to (G). (A) Glucomannan content is 3.5-12% by weight, (B) Moisture content is 70-90% by weight, (C) Gel long side is 7-20 mm, (D) Gel thickness is 0.5- 1.5 mm, (E) Porosity measured for pores of 100 μm2 or more in the cross section of the gel is 9 to 17%, (F) Maximum pore porosity in the cross section of the gel is 3 to 6%, (G) Refrigeration modification Has been done. Further, the solution is to use a shrimp-like food containing a base material containing glucomannan, a protein material, modified starch, an alkaline agent and water, and the konjac gel. [Selection diagram] FIG. 9