Konjac is cultivated for its big starchy corms, which are used to make flour or jelly of a similar name in Korea, Japan, China, Taiwan, and SouthEast Asia. It is additionally utilized as a meatless alternative to gelatins. Konjac has long been used in Japanese cooking and Chinese healing. The konjac plant contains a starchy base called corm that is rich in glucomannan, a type of dietary fiber. This is the plant portion used as a nutritional supplement as well as to create high-fiber flour as well as jellies from konjac chips.
Variety of Konjac Product
The desiccated konjac plant corn includes approximately 40% glucomannan gum. The polysaccharide causes konjac gelatin thick and is possibly responsible for a variety of its purported health advantages in Chinese traditional medicine, including cleansing, tumor reduction, blood stasis relief, as well as phlegm liquefaction. Dietary fiber derived from konjac corm is used in weight reduction products.
Konjac is also frequently turned into a famous Asian fruit jelly delicacy that is known as lychee cups (once a common taste as well as nata de coco cube embedded in the gel) and konjac candy, which is typically given in bite-sized cups of plastic.
Konjac corm flour has a distinct ‘fishy’ odor and is used as a component in vegan alternatives to shellfish. It can be used to make animal-free forms of scallops, seafood, prawns (shrimp), crab, and other foods. Thin threads of konjac gel may be utilized as a replacement for the fins of sharks in Chinese cuisine when making an imitation form of shark fin soup.
What is Konjac Chips?
Konjac chips are made from a semi-processed, machinable substance. Furthermore, dry goods have a prolonged lifespan and are more suitable for further preparation. Drying with equipment capable of producing glucomannan content of approximately 18.15%. Konjac tubers are separated first in the production process by segregating high quality tubers which are not injured or deformed, thereafter peeled, washed, and also soaked with water if they must wait for the following procedure, which seeks to avoid browning.
The konjac tubers are finally then thinly sliced with a width of about 0.5-1 cm and immersed in a 5% salt mixture (w/w) with a concentration of 1 kg potatoes to 3 liters water around 24 hours to break down the crystals. oxalate and counteract the bitter-tasting alkaloid component (conisine). The cut potatoes were then rinsed using water until clear before being dried in the oven at 70°C around 16 hours, up until the water concentration was 12%.
Application of the Product
- Food Product: Konjac chips can be turned into flour, which is then baked in a specific manner until it turns into konnyaku. Furthermore, it can be turned into raw materials for the manufacture of jelly, shirataki, rice, combined components in cake products, ice cream, bread, jelly, candy, marmalade, and thickening substances in syrup outcomes.
- Industrial Product: Konjac chips may be turned into basic materials for makeup, glue, and airplane components in the commercial sector.
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