Abstract
We prepared neutral konjac using microcapsules where fumaric acid is coated with hydrogenated rapeseed oil with a melting point of 67.5°C. The resulting texture differs from traditional konjac. While the microstructure of traditional konjac has a complex structure with a network of thin walls within a network of thick walls, that of neutral konjac has mainly a network of thick walls. It has been confirmed that the rate of permeation of seasoning to neutral konjac is faster than that of traditional konjac, and it is conjectured that this difference in permeation rate is a result of the difference in structure between the two types. Cooking water becomes alkaline when traditional konjac is cooked. On the other hand, the water is unaffected when cooking with neutral konjac. Furthermore, when cooked with beef, neutral konjac hardens the meat at a lower rate than that of traditional konjac.
