Effects of Ultrasonication on Refinement of Konnyaku-powder.

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  • コンニャク粉の精製に及ぼす超音波照射の効果
  • コンニャク フン ノ セイセイ ニ オヨボス チョウオンパ ショウシャ ノ コ

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Abstract

To simplify and quicken the process for refing Konnyaku-powder and to deodorize the refined crude Konnyaku-powder, it was attempted to partly improve the alcohol precipitation method for refining Konnyaku-powder by introducing a step of ultrasonication. Effects of this treatment on the physical properties and the taste of the Konnyaku-powder were studied, and the following results were obtained. (1) The Konnyaku-powder refined by this method involving a step of ultrasonication was much superior in the qualities to a control prepared by the method without ultrasonication step. (2) When refined under appropriate conditions (temperature of extracting water: 40°C, ultrasonication time: 15 minutes), the Konnyaku-powder was obtained in a 90% yield. Compared with the control, this product had a higher whiteness and provided a gel with considerably reduced odor characteristic and a so1 with somewhat higher apparent viscosity. Also, its taste was highly evaluated. Namely it is considered that the refinement method involving a step of ultrasonication can be easily performed, compared with the existing method, and is useful in the improvement of the qualities of Konnyaku-powder.

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