How to prepare edible solids, edible solids containing konjac glucomannan, and how to use them

摘要

The present invention is an edible solid that is a mixture of a predetermined amount of powder containing at least one polysaccharide selected from the group consisting of glucomannans and galactomannans, that is, heteromannan, and a predetermined amount of an aqueous liquid composition. The amount of the heteromannan is such that the ratio of the mass of the heteromannan in the mixture to the mass of the aqueous liquid composition in the mixture is in the range of 5% to 35%. The mixing is carried out by vigorous stirring, whereby a dispersion in which the powder is substantially uniform and has a kinematic viscosity of less than 100 Pa · s, that is, a fluid dispersion, is formed and the fluidity is formed. The dispersion then spontaneously transforms into an aqueous cohesive solid that is substantially free of the free aqueous liquid composition and has a higher kinematic viscosity than the fluid dispersion, and is aged and cured into the aqueous cohesive solid. The edible solid was formed by the process, and the formed edible solid was non-adhesive and non-cohesive, and the heteromannan containing at least one kind of glucomannan contained calcium hydroxide (Ca (OH) 2 ). ) And a method for preparing an edible solid, which is characterized by not being treated with an alkaline agent such as sodium carbonate.