JP6363572B2 - Method for producing non-heated seasoned konjac packaged food - Google Patents

Description

    The present invention relates to a technique for providing a cooked packaged food, and in particular, the field of manufacturing and providing a konjac packaged food that can be eaten as it is without requiring cooking or seasoning after opening. From the field of providing, selling and providing equipment and instruments necessary for its transportation, storage, assembly and installation, materials necessary for such materials, machinery and parts, such as wood, stone, various fibers, Fields that provide plastics, various metal materials, etc., electronic components incorporated in them, control-related equipment that integrates them, fields of various measuring instruments, fields of power equipment that moves the equipment and instruments, and electric power used as energy In addition, the field generally referred to as industrial machinery, such as the field of electricity and oil, which are energy sources, as well as testing and researching those facilities and equipment, Fields related to the exhibition, sale, import / export, generals, fields related to the collection, transportation, etc. of waste generated as a result of their use and the equipment and equipment used to build them There are no technical fields that are not related to the new field that cannot be envisaged at present, such as the recycling field that efficiently recycles waste.

(Points of interest)
Common konjac is steamed konjac rice that has been washed and peeled, put into a crusher, pulverized, then slid down into a paste, made into konjac paste, and then coagulant such as calcium hydroxide or sodium carbonate. In addition, it is a food that is poured into a molding device, molded into the desired shape, solidified in hot water, aged for a certain period of time, aged, sealed in a plastic film bag, etc., and heat-sterilized to complete the food. For example, tamakonjac manufactured in this way is purchased by consumers at the store, opened the package after returning home, and after taking out the salt, soaked in salt, rinsed in hot water, etc. It was necessary to add water and seasoning liquid in appropriate amounts to the extent that they were covered, heat them, and simmer for about 4 hours until the color soaked into the konjac.

    Cooking over a long period of time is becoming increasingly unfamiliar with the energy-saving and busy lifestyles of modern society, so buy konkonaku as a prepared dish in a supermarket or a bento box containing konjac. And purchasing konjac as an oden as a convenience store, etc., the chances of tasting konjac are reduced, and the number of customers who purchase konjac and cook and cook at home has decreased. The current situation is that

(Conventional technology)
Reflecting this situation, proposals that can be used to overcome this situation are not unheard of.
For example, as represented by those proposed in the following Patent Documents 1 (1) to (3), a plastic container is tested in advance with konjac, an organic acid in an amount necessary for neutralization, and a seasoning liquid. Filling and sealing at the determined weight ratio, then heat treatment to complete neutralization of konjac and infiltration of seasoning ingredients, this simple method facilitates continuous automatic production, and flavor What makes it possible to obtain an excellent variety of seasoned konjac, as seen in Patent Document 1 (2), so that the konjac and seasoning components have a pH of 3 to 7 when penetrating inside the konjac. In addition to a seasoning konjac material that is a combination of a seasoning adjusted with an acid and adapted for cooking in a microwave oven, and a lot of konjak, such as Patent Document 1 (3), opened on the surface A seasoned konjac processed product in which a seasoning component is rapidly infiltrated into the konjac by a reduced pressure heating treatment in which a hole is provided and this is mixed with an acidic seasoning liquid and heated under reduced pressure at a temperature of 70 ° C. or more for 1 hour or less. There are some manufacturing methods.

However, in the production technique of seasoned konjac in the packaging container as shown in the former patent document 1 (1), it is necessary to add an organic acid that neutralizes the alkaline component of konjac into the packaging container. In addition, the selection of an organic acid suitable for the seasoning and texture of konjac, and the time and labor required for production and procurement, etc., may lead to an increase in production cost, and like the seasoning konjac material of Patent Document 1 (2) In addition, the seasoning konjac material, which is added with a seasoning adjusted with acid so as to have a pH of 3 to 7 when penetrating inside the konjac, is essential to heat cooking with a microwave oven, etc. It cannot be eaten, and the technology for manufacturing seasoned konjac products represented by Patent Document 1 (3) is to prevent air from being mixed into konjac. A food processing method in which superficial steam at 00 to 250 ° C. is heated for 1 to 5 minutes to make a porous surface, a food processing method that performs a surface modification such as a konjac solid, Kenyama-like instruments and thin It is said that the permeation efficiency of the seasoning liquid into the konjac is improved by opening holes at regular intervals with metal etc., but the process of creating porous pores by uniformly applying superheated steam to the surface of the konjac In addition, the process of machining a large number of pores using tools for swords is suitable for each work and requires special cooking utensils that can ensure sufficient work safety. There was a drawback that there was a risk of rising prices.
(1) JP 2003-102405 A (2) JP 2006-67876 A (3) JP 2013-172652 A

(Awareness of problems)
As mentioned above, all of the various seasoning konjac manufacturing techniques that have been proposed so far include the addition of organic acids that can neutralize the alkaline components contained in konjac, and those that require cooking after opening the package. In addition, in order to make a lot of pores in konjac processed so as to open on the surface, dedicated cooking utensils and drilling utensils are required, which may lead to an increase in manufacturing costs. In this situation, the present inventor and applicant have long been engaged in the development and provision of high-quality foods that flexibly respond to various consumer needs. Based on the various knowledge and customer information obtained from, the new structure for realizing the provision of konjac food that can be eaten deliciously without being cooked or seasoned after opening. Which has led to the keenly aware of the need for development.

(Object of invention)
Therefore, the present invention is sanitarily packaged, and from the judgment that it is not possible to develop a new non-heated seasoned konjac packaged food technology that can be eaten deliciously without requiring any seasoning and cooking after opening, As a result of the rapid development and research and repeated trials and errors over many years and numerous trials and experiments, this time, we finally realize a new manufacturing method for unheated seasoned konjac packaged foods with a new structure. In the following, the configuration of the present invention will be described in detail together with an embodiment representative of the present invention shown in the drawings.

(Structure of the invention)
As will be clearly understood from the embodiments representing the present invention shown in the drawings, the novel method for producing a non-heat seasoned konjac packaged food of the present invention basically comprises the following constitution.
That is, while boiling a plurality of konjac chunks in warm water of 80 to 100 ° C. for 5 to 15 minutes, sugar / gelling agent aqueous solution, squid extract and salt in which sugar and gelling agent are stirred in warm water of 40 ° C. The dissolved squid extract / salt aqueous solution and soy sauce are heated and stirred under conditions of 85 ° C. for 10 minutes to make a seasoning liquid, a predetermined number of konjac chunks drained with the koji, and an appropriate amount of the seasoning liquid are weight Filled and sealed in a plastic sealed container so that the ratio is 4: 1 to 1: 2 , followed by metal detection and weight inspection, heat sterilization at 121 ° C. for 20 to 60 minutes, and X-ray foreign matter inspection After that, apply at least one of various labeling and printing, and allow at least a portion of the seasoning liquid to permeate the konjak mass over time with each bowl under non-heated conditions after sealing and opening. Like A method for producing a non-heated seasoning konjac packaged food to gist a configuration in which a shall.

    As described above, according to the method for producing a non-heated seasoned konjac packaged food according to the present invention, unlike the conventional ones, it is possible to safely and efficiently perform hygienic sealed packaging from the unique characteristic configuration as described above. It can be stored, transported, displayed and sold, and after sealed packaging, the seasoning liquid is infiltrated into the konjac chunks under non-heated conditions, so simply by opening the sealed container, Traditional rice cake that does not require any cooking work such as heating and can be eaten as it is, and has to perform complicated work such as stewing with seasoning after removing ash juice by heating up to now Compared to packaged foods, it will be easier and more delicious to eat, and you can easily purchase it even in places where cooking is difficult, such as on the go, outdoors, and resorts. It has excellent features that it can be opened and eaten as it is, and it has an excellent convenience that it can greatly expand the market compared to general rice cake products that must be taken home and cooked It is obtained.

    In addition, the non-heated seasoned konjac packaged food produced according to the production method of the present invention uses the konjac chunks boiled for 5 to 15 minutes with warm water of 80 to 100 ° C., preferably 96 ° C. After the unsealed container is opened by the purchaser, there is no need to remove the lye, and the konjac mass is further stirred with 40% of the sugar and the gelling agent in 40 ° C warm water, squid extract, Since the squid extract / salt aqueous solution in which salt is dissolved in warm water and soy sauce are filled and hermetically packaged so as to be immersed in a seasoned liquid heated and stirred at 85 ° C. for 10 minutes, conventional bag packaging Compared to foods, cooking operations can be greatly simplified, simplified and expedited, and the weight ratio of boiled konjac chunks and seasoning liquid is desired to be 4: 1 to 1: 2. The ratio of 3: 2 should be boiled and filled with konnyaku lump with seasoning liquid in an appropriate balance and seasoned even if the time until opening is prolonged. Can be prevented from becoming excessively thick, and a more stable seasoning can be maintained, and the quality can be further stabilized.

    And according to the method for producing the non-heated seasoned konjac packaged food of this invention, after removing the ash by the step of boiling the konjak chunk, it is filled and sealed in a sealed container together with an appropriate amount of seasoning liquid containing soy sauce. The seasoning liquid gradually penetrates into the konjac mass immediately after filling the sealed container and through various inspection processes such as metal detection, weight inspection, X-ray foreign substance inspection, heat sterilization, label display, etc. At the stage of display at the store after shipping and transportation, the konjac chunks are fully seasoned in each bowl, even if the consumer opens the store immediately after purchasing the store. The quality of the cooked food can be ensured so that it can be eaten, and the production efficiency is greatly improved. Utilization range is widened, so that to achieve the great advantage of becoming what can be provided to the broader market.

In implementing the present invention having the above-described configuration, the best or desirable mode will be described.
Konjac lumps are the most characteristic element of the present invention, and serve as the main part of konjac chunks (konjac foods that can be eaten as is without boiling), and konjac mannan (polysaccharide: glucomannan) contained in konjac potatoes. ), And coagulated components (alkali liquid, calcium hydroxide aqueous solution (slaked lime), etc.) and solidified in a gel state. In other words, boiled plate konjac, butter konjac, ball konjac, yarn konjac ( Shirataki), sashimi konjac, torsion konjac, torsion konjac, knot konjac, reins konjac, ice konjac, konjac jelly, konjac noodles, and other forms of konjac, white konjac, black konjac, Ginger konjac and other various ingredients are mixed and supplemented. It can be the konjac.

    The konjac lump of the present invention must be hydrated under predetermined conditions at the initial stage of the production process, and the konjac lump is heated at 80 to 100 ° C., preferably 96 ° C. with hot water. It should be boiled for ~ 15 minutes and drained. As shown in the examples described later, it is poured into 96 ° C. warm water, heated again to 96 ° C., boiled for 10 minutes, and then transferred to a cooling bath. It is desirable that the product be manufactured in a process of cooling for 5 minutes, draining for 5 minutes and weighing, and storage until the next process should be placed in water soaked to prevent water separation. .

    The sweetener / gelling agent aqueous solution can be said to be the most important component for realizing the non-heated seasoned konjac packaged food of the present invention, and the sweetener bears the function of giving the sweetening component to the gelling agent aqueous solution. In other words, it can be called sugar or other sweeteners. For example, salame sugar (white disaccharide, medium disaccharide, granulated sugar, etc.), car sugar (above) White sugar, tri-warm sugar, etc.), processed sugar (corn sugar, rock sugar, powdered sugar, granular sugar, etc.), liquid sugar (glucose fructose liquid sugar, fructose glucose liquid sugar, high sugar liquid sugar, sugar mixed isomerized liquid sugar, etc. ), Refined sugar, brown sugar, processed brown sugar, sugar beet sugar, brown sugar, white lower sugar, cassonade (red sugar) and sugar containing sugar, crude sugar, honey sugar, grape sugar, fructose, maltose, sucrose, oligosaccharide , Honey, maple syrup, agave syrup, palm Gar, molasses, molasses, glucose fructose liquid sugar, trehalose, maltitol, xylitol, sorbitol, licorice extract, stevia processed sweetener, rahan fruit extract, thamachi, glycerin, curculin, monelin, monatin, miraculin, erythritol, It can be said to be composed of aspartame, acesulfame potassium, sucralose, saccharin, neotame, medium sucrose, red salmon, brown sugar, other sweeteners, or combinations thereof.

    The gelling agent aqueous solution liquefies the sweetener and gives a viscosity to form a gel, and further has a function of adjusting the viscosity, such as pectin, guar gum, xanthan gum, tamarind gum, carrageenan, propylene glycol, It consists of carboxymethylcellulose, other thickening stabilizers, or a combination thereof, and can be formed by adding a predetermined proportion of water.

    The natural seasoning / salt aqueous solution functions as a component that imparts umami with osmotic power to the konjac chunks of the present invention, and the natural seasoning is the umami component derived from natural materials in the konjac chunks of the present invention. For example, it can be said to be composed of a combination of seafood extract, animal extract, plant extract, peptide extract, and other extracts, and more specifically, squid extract, puffer fish extract, eel extract, anago Extract, sea urchin extract, sea urchin extract, tarako extract, grilled chin extract, octopus extract, and other seafood extracts. In addition to adding salty taste to salt, it also has the function of making it possible to adjust the concentration to promote penetration. It is responsible for the function of adjusting osmotic pressure, such as rock salt, sun salt, salt salt, in other words, spirit salt express salt, express salt, refined salt, salt, common salt, white salt, sun salt, lake salt, rock salt , Baked salt, deep sea water salt, umami ingredients (dried shiitake, kelp, dried scallop, bonito, etc.) added to any of these, other salts, any one of them, or combinations thereof It is possible to make a salt made of water, and the water has a function to make the salt into an aqueous solution, and must be made into drinking water or various drinkable aqueous solutions, natural water, mineral water, purified water, distilled It can be said that water, pure water, etc. are good.

    Soy sauce is responsible for the flavor of the konjac chunks and seasoning liquid in the present invention, noodle soup, wasabi soy sauce, vinegar soy sauce, sugar soy sauce, other various soy sauce processed products, or combinations thereof, Or it can be replaced with plum vinegar, dressing, sauce, sauce, fish sauce, etc., or a combination of them, and also with salt, pepper, pepper or other seasonings, or a combination thereof. Desirably, concentrated soy sauce, light soy sauce, re-prepared soy sauce, tame soy sauce, white soy sauce, in other words, soy sauce by each of the production methods of main brewing, mixed brewing, and mixing is convenient.

    The seasoning liquid is filled and sealed in a sealed container together with the konjac chunks of the present invention, and has a function of allowing the konjac chunks to permeate with each bowl under non-heated conditions, so that it can be tasted. Must be able to be fixed with umami, and must be prepared by heating and stirring sweetener / gelling agent aqueous solution, natural seasoning / salt aqueous solution, and soy sauce. As shown in the examples described later, a sugar / gelling agent aqueous solution in which sugar and a gelling agent are stirred in warm water at 40 ° C., a squid extract, a squid extract / salt aqueous solution in which salt is dissolved in warm water, and soy sauce It is desirable that the mixture is heated and stirred at 85 ° C. for 10 minutes.

    The sealed container bears the function of allowing the konjac chunks and seasoning liquid to be stored and transported in a single container in a sanitary manner according to the present invention, and must be capable of being sealed and packaged with sufficient durability. It should be of a shape and material suitable for display and sales, such as bottles, cans, plastic containers, tray containers, cup containers, polychuck containers, bag containers with spout caps, aseptic containers, It is possible to use olefin laminated bottles, retort pouches, transparent retort pouches, range-compatible packaging, hot water sterilization packaging, and the like.

    In the method for producing a non-heated seasoned konjac packaged food according to the present invention, the step of boiling a plurality of konjac chunks in hot water at 80 to 100 ° C., preferably 96 ° C. for 5 to 15 minutes removes excessive coagulation components of the konjac chunks. At the same time, it is supposed to perform processing and treatment to remove odorous components, but it can obtain substantially the same action by soaking it in a neutralizing agent or neutralizing liquid (such as vinegar) other than boiling, In addition, it is possible to work soaking in the boil and neutralizers, after finishing the lye removal process, as shown in the examples described later, in a short time, to cool, drain water, After that, it is desirable to store it in water so as to prevent water separation until it is used.

    The process of producing the seasoning liquid is to prepare various foods and seasonings so as to give the konjak lump a suitable taste. The sweetener / gelling agent aqueous solution, natural seasoning / salt aqueous solution, and soy sauce are heated and stirred. It can be manufactured manually and can be manually stirred, mixed, heated, etc. Also, it can be used for cooking stirrer, cooking high-speed stirring tank, kneader, cooking processor It is preferable to use various cooking equipment such as a mixer for cooking, and to perform processing and processing such as stirring, mixing, and heating. As shown in Examples described later, sugar and a gelling agent are added to 40 ° C. warm water. A sugar / gelling agent aqueous solution, squid extract, squid extract / salt aqueous solution in which salt is dissolved in warm water, and soy sauce are heated and stirred at 85 ° C. for 10 minutes. It is desirable that the seasoning liquid is boiled and boiled in a boiled konjac lump in a weight ratio of 4: 1 to 1: 2, preferably 3: 2, and the amount of konjac lump (number, volume, mass) It is desirable that the amount of the seasoning liquid (volume, mass, etc.) be filled in a balanced manner and without waste.

Filled and sealed with a predetermined number of konjac chunks and appropriate amount of seasoning liquid in a sealed container, and after various tests and heat sterilization, seasoned over time under non-heated conditions between sealed packaging and opening. The step of allowing at least a part of the liquid to permeate the konjac chunks with each bowl does not require any cooking after opening, and has the function of allowing it to be eaten as it is. As shown, the konjac lump drained a predetermined number of the konjac chunks and the seasoning liquid in an appropriate amount, for example, the weight ratio of the konjac chunks and seasoning liquid boiled is 4: 1 to 1: 2, preferably 3: 2. After sealing and sealing in a plastic airtight container, metal detection and weight inspection are performed, 121 ° C. and 20 to 60 minutes, preferably 45 minutes of heat sterilization, X-ray foreign matter inspection, Less printing It is desirable to apply either one of them and allow at least part of the seasoning liquid to permeate into the konjak mass over time under non-heated conditions between the time after hermetically sealed packaging and opening. .
In the following, the structure of the present invention will be described in detail together with an embodiment representative of the present invention shown in the drawings.

The drawings show some typical embodiments embodying the technical idea related to the method for producing a non-heat seasoned konjac packaged food of the present invention.
It is a flowchart which shows schematically the manufacturing method of a non-heated seasoning konjac packaged food. It is a flowchart which shows more specifically the manufacturing method of a non-heated seasoning konjac packaged food. It is a perspective view which shows an example of a non-heated seasoning konjac packaged food. It is a perspective view which shows another example of a non-heated seasoning konjac packaged food.

In the example shown in FIG. 1, a predetermined number of boiled konjac chunks 2, a sweetener / gelling agent aqueous solution, a natural seasoning / salt aqueous solution, and soy sauce were heated and stirred under a predetermined condition. An appropriate amount of seasoning liquid 3 is filled and sealed in an airtight container 4 and subjected to various inspections and heat sterilization. After hermetically wrapping, at least a portion of the seasoning liquid 3 penetrates into the konjac mass 2 under each non-heated condition. A representative example of the non-heated seasoned konjac packaged food according to the present invention is shown.
Below, according to an example of the manufacturing method of this invention, suppose that the structure of the said non-heating seasoning konjac packaged food 1 is shown sequentially.

    As shown in FIG. 1 and FIG. 2, the non-heated seasoned konjac packaged food of the present invention was prepared by washing the grown rice cake and crushing it finely using a crusher to obtain a paste-like rice cake paste. Calcium for foods is kneaded into the koji paste that has been kneaded and poured into a molding machine to form a plurality of spherical konjac chunks (ball konjac) 2 and then put into a boiling basket and poured into 96 ° C hot water (A), 96 After reheating to 0 ° C., boil (B) while heating and stirring for 5 to 15 minutes, boiled konjac lump 2 was transferred to a cooling bath, cooled for 10 minutes, further drained and weighed for 5 minutes, It shall be stored in a state where it is immersed in water so as to prevent water separation, and a konjac lump 2 is obtained by boiling (C).

    Obtaining konjac lump 2 with the rice bran (C) In parallel with the work process, sugar and gelling agent are put into ion exchange hot water at 40 ° C. in a high-speed stirring tank, and stirred for 5 minutes to give a sugar / gelling agent aqueous solution. Maker (D), squid extract, squid extract / salt aqueous solution with salt dissolved in warm water (E), kneader (kneading machine) with the sugar / gelator solution, squid extract / salt solution and soy sauce (F), heated and stirred at 85 ° C. for 10 minutes, increased gauge pressure, seasoned through formulation tests (sugar content (Brix value), hydrogen ion index (pH), salinity concentration (%, ‰)) Liquid 3 is obtained (G).

    A self-supporting pouch made of transparent soft synthetic resin as shown in FIG. 3 or a container made of colored hard synthetic resin as shown in FIG. 4 is combined with a sealing lid 40 made of a transparent soft synthetic resin film by lamination. In a sealed container 4 such as a resin container, the konjac lump 2 is filled with the appropriate amount of seasoning liquid 3 together with, for example, 15 pieces in the case of the pouch 4 and 8 pieces in the case of the cup 4, as shown in FIG. In the case of the cup 4 shown, the air in the cup 4 is replaced with nitrogen, carbon dioxide (carbon dioxide gas), oxygen or a mixture thereof, etc., gas replacement packaging is performed, and the sealed packaging (H) is assumed.

    After the sealed packaging process (H), the metal detector (J) and the weight check (K) using a weight checker are performed, and then heat sterilization (L) is performed under conditions of 121 ° C. × 45 minutes, for example. After removing water, perform X-ray foreign matter inspection (M) with an X-ray foreign matter detection device, confirm safety, and label 5 display (N) by labeling or direct printing, printing, etc. Box packing (P), storage and shipping (Q).

(Operation / Effect of Example 1)
The method for producing a non-heated seasoned konjac packaged food according to the present invention having the above-described configuration performs steps (A) to (C) of boiling the konjac lump 2 as shown in FIGS. 1 and 2. Since the ash juice can be removed more effectively, and the steps (D) to (G) for producing the seasoning liquid 3 are performed in parallel with this operation, more efficient production is possible. In addition, the sweetener / gelling agent aqueous solution can change the viscosity depending on the blending ratio thereof. When the amount of sugar as the sweetener is increased, the viscosity is lowered, and when the amount of the gelling agent is increased, the viscosity is increased. It is possible to develop various products by changing the blending ratio, and natural seasonings and aqueous salt solutions use squid extract as a natural seasoning. There drawer taste, can be provided as an excellent konjac food from added value as Tamakon'nyaku Yamagata specialties.

(Conclusion)
As described above , the method for producing a non-heated seasoned konjac packaged food according to the present invention makes it possible to achieve the intended purpose uniformly by its novel structure, and is easy to produce. Compared to packaging technology, it is possible to eliminate the need for lye removal just before cooking, which was considered troublesome by many consumers, and subsequent cooking. It can be used, and cooking such as simmering is no longer necessary, making it cheaper and making it much more economical, and by making cooking unnecessary in this way, it can be displayed at tourist spots and outdoor facilities, Sales will be easier, and in-store promotions and sales promotions will be safe and simple. In addition to the food manufacturing industry that seeks to expand the market for salmon foods, And households that had frustrated the debt cooking method, is also highly regarded in the food distribution industry, available across a wide range, it is expected to be those that continue to spread.

1 Non-heated seasoned konjac packaged food 2 Konjac lump 3 Seasoning liquid 4 Sealed container
40 Sealing lid 5 Label (A) Step of pouring konjac chunks into warm water (B) Step of boiling (C) Step of obtaining konjac chunks with boil (D) Step of making sugar / gelling agent aqueous solution (E) Squid extract / salt Step of making aqueous solution (F) Step of adding seasoning (G) Step of obtaining seasoning liquid (H) Step of filling and sealing in a sealed container (J) Metal detection step (K) Weight inspection step (L) Heat sterilization step ( M) X-ray foreign matter inspection process (N) Label display process (P) Box packing process (Q) Storage / shipping process

Claims (1)

While boiling a plurality of konjac chunks in warm water of 80 to 100 ° C. for 5 to 15 minutes, sugar / gelling agent aqueous solution, squid extract, and salt obtained by stirring sugar and gelling agent in warm water of 40 ° C. were dissolved in warm water. A squid extract / salt aqueous solution and soy sauce are heated and stirred at 85 ° C. for 10 minutes to make a seasoning liquid, and a predetermined number of konjac chunks drained with the koji and an appropriate amount of the seasoning liquid are in a weight ratio. After filling and sealing in a resin sealed container so as to be 4: 1 to 1: 2 , after metal detection and weight inspection, heat sterilization at 121 ° C. for 20 to 60 minutes, and X-ray foreign substance inspection Apply at least one of various labeling and printing, and allow at least a part of the seasoning liquid to permeate into the konjak mass over time under non-heated conditions between the sealed packaging and the opening. Even Method for producing a non-heated seasoning konjac packaging food which as was.

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