JPS62195264A - Formed hydrophobic konjak gel and production thereof - Google Patents

Abstract

PURPOSE:To obtain a formed hydrophobic gel of KONJAK (paste made from starch of devil's tongue) or gelatinous substance of formed hydrophobic KONJAK having high strength, by forming a mixture of hydrophilic KONJAK derivative,a catalyst and optionally other substances and heat-treating the formed mixture at a specific temperature. CONSTITUTION:A mixture of (A) a hydrophilic KONJAK derivative giving hydrophobic KONJAK by freezing and (B) a catalyst (preferably hydrochloric acid, adipic acid, anhydrous ethanol, etc.) or a mixture of the above components and (C) other substances (preferably cereals, synthetic resins, etc.) is formed and heat-treated at >=80 deg.C. The formed mixture may be frozen in place of heat-treatment. EFFECT:A KONJAK derivative can be utilized in various uses by the thermal gelatinization.

Description

[Detailed description of the invention]

B) Industrial application field The present invention relates to a shaped hydrophobic konjac gel and a method for producing a shaped hydrophobic gel-like substance. Inorganic acids, organic acids, their salts, ethanol, etc. are added singly or two or more to form a mixture, and the mixture is heated at 80°C or higher to produce a hydrophobic gel, or the mixture is frozen. While producing a hydrophobic gel with high strength, other substances are mixed before heat treatment of the mixture, and a shaped hydrophobic gel is produced by heating or freezing at a temperature of 80°C or more before shaping. This is a matter of method. (1) Conventional technology The following are the conventional technologies known to the inventors of the present invention. Among these technologies, the content of the present invention is to add a catalyst to the temperature of 80°C or higher. No findings have been made regarding the formation of a hydrophobic gel by heat treatment or the strengthening of a hydrophobic gel formed by freezing. Conventional techniques for forming hydrophobic gels by freezing are as follows. Patent Application No. 209638 of 1982 "Reversible Konjac Foods and Additives and Methods for Utilizing the Same" Patent Application No. 1983 "Method for Producing Slightly Water-Soluble Coagulum""Foods and food additives and their usage" Patent application No. 101335 of 1982 "How to use konnyaku" Patent application No. 125905 of 1982 "How to use konnyaku" Patent application No. 128216 of 1982 "Reaction production of konnyaku and chicken eggs" How to use things.'' Patent Application No. 244822 of 1982, ``How to use konnyaku.'' The above are the main things.

[Note] The konjac derivative produced above is hereinafter simply referred to as a "hydrophilic konjac derivative." C) Problems to be solved by the invention The problems to be solved by the invention are as follows. (1) Forming a hydrophobic gel by heating a hydrophilic konjac derivative is highly applicable industrially, so a core hydrophobic gel is formed by using a catalyst, including conventional techniques. (2) By freezing a hydrophilic konjac derivative, a stronger hydrophobic gel can be produced with the intervention of a catalyst than in the prior art. 2) Means for solving the problems Next, the contents of the present invention will be explained in order. The method for producing a hydrophilic konnyaku derivative that forms a hydrophobic gel upon freezing in the present invention utilizes the following conventional technology.

[Note] Since all of these prior art technologies have been patented, their introduction will be made by describing the claims of the respective patent applications. In addition, any notes that require special notes will be described and explained at the end of each section.

[Claims of Japanese Patent Application No. 56-209638 “Reversible Konnyaku Foods and Food Additives and Methods for Utilizing the Same”] (1) Reversible transition between liquid and solidified state depending on the degree of cold temperature. Reversible state-transferring konjac foods and food additives. (2) Sodium citrate, sodium tartrate, sodium malate, sodium lactate, sodium acetate, etc. in appropriately hydrated konjac potato or konjac powder, etc.
A mixture of sodium succinate, etc. alone or a mixture thereof, or a combination of calcium carbonate or magnesium carbonate with the above-mentioned agents added and mixed therewith is heated to 70°C or higher to reversibly turn it into a liquid depending on the degree of cooling. According to the degree of cold temperature described in claim 1, the konjac reversibly changes state between the liquid state and the solidified state. Reversible konnyaku foods and food additives that undergo state transfer. (3) Sodium polyphosphate, potassium polyphosphate, etc. in appropriately hydrated konjac potato or konjac flour, etc.
Sodium pyrophosphate, potassium pyrophosphate, sodium metaphosphate, potassium metaphosphate, phosphoric acid (1-3)
Sodium, phosphate (1-3) Potassium, phosphoric acid (1-3)
2) Ammonium etc. alone or in combination, or
A reversible product in which the above-mentioned drug is added and mixed with calcium carbonate or magnesium carbonate, and the mixture is heated to 70°C or higher, and the state reversibly changes between a liquid state and a solidified state depending on the degree of cooling. A reversible konjak food and food additive that reversibly changes state between a liquid state and a solidified state depending on the degree of cold temperature as set forth in claim 1, wherein the reversible konjac state is reversibly shifted between a liquid state and a solidified state. thing. (4) Caustic soda, caustic potash, soda carbonate, potassium carbonate, calcium hydroxide, calcium carbonate, sodium sulfite, magnesium carbonate, sodium bicarbonate, ammonium bicarbonate, ammonium carbonate in appropriately hydrated konjac potato or konjac powder, etc. Add or mix the above-mentioned agents alone or in combination, and heat the mixture to 70°C or higher in a PH range adjusted to within 10.0 to reversibly change to a liquid state depending on the degree of cooling temperature, and turn it into a solidified state. A reversible konjac that reversibly moves between a liquid state and a solidified state depending on the degree of cold temperature according to claim 1, wherein the reversible konjac that moves between a liquid state and a solidified state is produced. of foods and food additives. (5) Reversible konnyaku foods and food additives that reversibly shift between liquid and solidified states depending on the degree of cold temperature are used as taste and texture adjusting agents for processed seafood products and processed meat products. How to Use. (6) Reversible konnyaku foods and food additives that reversibly move between liquid and solidified states depending on the degree of cooling and temperature, and the taste and texture of processed foods such as noodles, processed soybeans, and dairy products. How to use it as an adjustment agent (η) Reversible konnyaku foods and food additives that reversibly transition between liquid and solidified states depending on the degree of cold temperature can be used in confectionery, bread making, etc. to improve taste and texture. How to use it as a conditioning agent. (8) Reversible konnyaku foods and food additives that reversibly change state between liquid and solidified depending on the degree of cold temperature can be used as processed foods such as fats and oils, fruits, and side dishes. (9) How to use reversible konnyaku foods and food additives that reversibly transition between liquid and solidified states depending on the degree of cooling and temperature to improve the taste and texture of seasoned foods. , How to use it as a texture adjuster. aΦReversible konnyaku foods and food additives that reversibly transition between a liquid state and a solidified state depending on the degree of cold temperature can be used to improve the taste of alcoholic beverages, recreational drinks, etc. , How to use it as a texture adjuster.

[Claims of Japanese Patent Application No. 57-219309 ``Method for producing poorly water-soluble solidified material''] (1) Reversibility of reversible state transition between liquid state and solidified state depending on the degree of cold and temperature. The aqueous solution of konjac alone or as a mixture with other substances can be used to form membranes, plates, grains, lumps, threads, etc.
By cold-treating the shapes of strings, rods, pillars, etc., the cold-treated products have stable water-solubility or water-swelling properties that do not easily change their shape due to external force even at room temperature or high temperature. A method for producing a poorly water-soluble coagulum, characterized by forming a coagulum.

[Claims of Patent Application No. 58-74940 "Novel Konnyaku Foods and Food Additives and Methods for Utilizing the Same"] (1) Semi-solid or solid state at room temperature, 10°C higher than before freezing.
Konjac foods and food additives in a liquid, pasty or semi-solid state of less than or equal to (2) Use of konjac potato or konjac flour, etc., containing appropriate water, and sodium citrate, sodium tartrate, sodium malate, sodium lactate, sodium acetate, sodium succinate, etc. alone or in combination, or in combination with calcium hydroxide. The above chemicals are added and thoroughly mixed. After heat treatment at 50°C or higher in a stable state with an OPH range of 10.01 to 12.20, neutralization or dealkalization to a semi-solid or solid state at room temperature, freezing. konnyaku is produced in a liquid, pasty or semi-solid state at a temperature below 10°C compared to before freezing, which is semi-solid or solid at room temperature and liquid at a temperature below 10°C below freezing. Konnyaku foods and food additives in solid or pasty or semi-solid state. (3) Sodium polyphosphate, potassium polyphosphate, etc. in appropriately hydrated konjac potato or konjac flour, etc.
Sodium pyrophosphate, potassium pyrophosphate, sodium metaphosphate, potassium metaphosphate, phosphoric acid (1-3)
Sodium, phosphate (1-3) Potassium, phosphoric acid (1-3)
2) Add the above-mentioned chemicals such as ammonium alone or in combination, or in combination with calcium carbonate, and heat the mixture to 50°C or higher in a stable state with a pH range of 10.00 to 12.20. Claim 1, characterized in that the konnyaku is then neutralized or dealkalized to produce konnyaku in a semi-solid or solid state at room temperature, and in a liquid, pasty or semi-solid state at temperatures lower than 10°C before freezing. Konjac foods and food additives that are semi-solid or solid at room temperature and liquid, pasty, or semi-solid at temperatures below 10°C before freezing. (4) Add the above-mentioned agents such as caustic soda, caustic potash, soda carbonate, potassium carbonate, calcium hydroxide, sodium sulfite, etc. singly or in combination to konjac potato or konjac powder, etc., which has been properly moistened, and mix thoroughly. After heat treatment at 50℃ or higher in a stable state with a pH range of 10.01 or higher and 12.20 or lower, neutralization or dealkalization results in a semi-solid or solid state at room temperature, 10℃ higher than before freezing.
konnyaku is produced in a liquid, pasty or semi-solid state at a temperature lower than 10°C than before freezing. or semi-solid konnyaku foods and food additives. (5) Semi-solid or solid state at room temperature, 10℃ higher than before freezing
Use konjac foods and food additives in a liquid, paste or semi-solid state to adjust the taste and texture of marine products, intra-microbial or intra-microbial processed products, or intra-microbial processed products, etc., or as food processing agents. How to Use. (6) Semi-solid or solid state at room temperature, 10℃ higher than before freezing
Konnyaku foods and food additives in a liquid, pasty or semi-solid state can be used for adjusting the taste and texture of starch-based processed foods, soybean-based processed foods, dairy-based processed foods, and part-based processed foods, and for food processing. How to use it as a fee. (7) Semi-solid or solid state at room temperature, 10℃ higher than before freezing
Konjac foods and food additives in a liquid, pasty or semi-solid state can be used as oils and fats, seasonings, fruits and processed products thereof, side dishes and processed products thereof, alcoholic beverages, luxury goods, etc. How to use it as a preparation and food processing agent.

[Claims of Patent Application No. 58-101335 "Method for Utilizing Konnyaku"] (1) Semi-solid or solid state at room temperature, 10°C higher than before freezing.
It is characterized by converting konnyaku in a liquid, pasty or semi-solid state, either as it is or with other substances, into a poorly water-soluble or non-resolutable product by freezing, drying or dehydrating. How to use konnyaku.

[Claims of Japanese Patent Application No. 58-125905 ``Method for Utilizing Konjac''] (1) Adding a basic amino acid or amines as a basic catalyst to konjac potato or konjac powder that has been appropriately moistened; After heat treatment at 50°C or higher in a stable state with a pH range of 12.20 as the upper limit, it has the form of a plastic substance rather than a liquid state at 10°C or lower, either as it is or after being neutralized or dealkalized. A method for utilizing konnyaku, which comprises producing konnyaku and using the above-mentioned aspects as an industrial material. (2) Add basic amino acids or aminos as a basic catalyst to appropriately hydrated konjac potato or konjac powder to adjust the pH range to 12.20 as the upper limit, at 50°C or higher in a stable state. After heat treatment, konnyaku, which is more plastic than liquid at temperatures below 10°C, either as it is or after being neutralized or dealkalized, is frozen, dried, or dehydrated, either as it is or with other substances, to make it water-resistant. A method of using konnyaku, characterized in that it is used as an industrial material as a soluble or non-plastic material.

[Claims of Japanese Patent Application No. 58-128216 ``Method for Utilizing Reaction Product of Konjac and Chicken Eggs''] (1) A mixture of konjac material such as konjak potato or konjak flour, which has been appropriately moistened, and chicken eggs. A method for utilizing a reaction product produced by heat-treating the konnyaku material at 50° C. or higher and at least a portion of the konnyaku material reacting with chicken eggs. (2) A mixture of appropriately hydrated konjac material such as konjac potato or konjak powder, chicken eggs and other substances is formed into a suitable mixture and heated to 50°C or higher, so that at least a portion of the konjac material and chicken eggs are formed. Utilizing the mixture of the reaction products reacted with or processing the mixture of the reaction products by freezing, drying, desiccation, dehydration, etc. to obtain molded products of poorly water-soluble or irreversible materials. 1. A method of utilizing a mixture of the reaction products, which comprises: (3) A reaction in which a mixture of appropriately hydrated konjac material such as konjak potato or konjac flour and chicken eggs is heated to 50°C or higher, and the konjac material reacts with at least a portion of the eggs. The product can be molded as it is or a mixture with other substances, and it can be frozen, dried, dehydrated, etc. to obtain molded products of poorly water-soluble or irreversible materials. A method of utilizing the reaction product, characterized in that it utilizes.

[Claims of Patent Application No. 1982-244822 ``Method for Utilizing Konnyaku''] (1) A suitable hydrated material of konjac material such as konnyaku potato or konnyaku powder is set at the lower limit of temperature when the hydrated material is frozen. The upper limit should be below 50°C, and the pH range should be above 6.5, including caustic potash, caustic soda, potassium carbonate, soda carbonate, sodium phosphate, calcium hydroxide, calcium oxide, calcium carbonate, and bases. amino acids,
Add and adjust amines, ammonia, etc. alone or in combination of two or more, mix thoroughly, stir or vibrate, or leave to stand, then either as is or neutralize or add alkali or calcium salt. , in the phase of pasty than liquid,
A processed product is obtained from a konnyaku material that has characteristics such as becoming a poorly water-soluble gel or a poorly water-swellable material by freezing or drying or contacting with alcohol, etc., and the processed product is mixed with other substances, and then frozen or dried. Or, a method of using konnyaku, which is obtained by treatment such as contact with alcohol as a poorly water-soluble product or a poorly water-swellable product that has a wide variety of uses. (2) The lower limit is the temperature at which the hydrated material does not freeze, and the upper limit is adjusted to less than 50°C, and P
The H range is 6.5 or higher, and one or more of caustic potash, caustic soda, potassium carbonate, soda carbonate, sodium phosphate, calcium hydroxide, calcium oxide, calcium carbonate, basic amino acids, amines, ammonia, etc. Adjust the addition,
After thorough mixing, it is stirred, vibrated, left to stand, etc., then left as is, neutralized or dealkalized, or calcium salts are added, and depending on the liquid, it can be frozen or dried in the paste phase. A processed product is obtained from a konjac material that has characteristics such as becoming a poorly water-soluble gel or a poorly water-swellable product through treatment such as contact with alcohol, and the processed product is mixed with food and molded and processed as it is or edible. A method of using konnyaku, which has the characteristic of forming a unique texture by applying it to the surface of food, or preventing food from adhering by adhering to the surface of food. The above is the method for producing a hydrophilic konjac derivative used in the present invention. The catalyst used in the present invention is an inorganic acid, an organic acid, a salt of the acid such as potassium, sodium, calcium, magnesium, or ethanol, either alone or in combination of two or more. a) Inorganic acids, hydrochloric acid, sulfuric acid, phosphoric acid b) Organic acids (typical examples) adipic acid, citric acid, glucono delta lactone, gluconic acid, glutamic acid, acetic acid, sake polysan, lactic acid, fumaric acid, malic acid, succinic acid , glycine, ascorbic acid, alginic acid, phytic acid, etc. C) Salts (typical examples) Potassium chloride, sodium chloride, calcium chloride, magnesium chloride, ammonium chloride, sodium sulfate, calcium sulfate, succinic acid, sodium, fumaric acid, sodium , Sodium acetate d) Ethanol Absolute ethanol, aqueous ethanol, alcoholic beverages, etc. The amounts used above are for hydrophilic konjac derivatives (konjac powder solids content: 4%), and the amounts of acids and salts vary depending on the degree of reaction, amount of alkali used, etc. On average, the purpose is achieved by using 0.05% (by weight) or more. The upper limit can be used as long as there is no problem with taste and flavor, but 1% or less is generally preferred.

[Note] When using an acid, it is preferable to neutralize the alkali and add within the above limits. Further, the amount of ethanol used varies depending on the degree of reaction, but the purpose is achieved if it is used in an amount of 0.1% (weight M) or more based on the derivative. Representative examples of the above are summarized in the table below.

[Note] (1) The representative concentration is a 4% aqueous solution of konjac flour solids, and the standard usage amount is 100g. (The tensile strength of the hydrophobic gel produced by heating above 2180°C or freezing at -20°C for 1 hour is divided into stages from 81 to S5. These numerical values are relative values of the tensile strength of the hydrophobic gel produced. The thickness of the hydrophobic gel produced is 2
As a test piece with a width of 10 m and a length of 30 cm, hang it vertically, hold the upper part in your mouth about 5 fi in the length direction, and fix the sagging end in the same way as the upper part.
(31) is the case where g) is held in the pinch cock set and does not break, and (S2) is the case up to 10 g.
Up to 0g is (S3), up to 30g is (S4), and up to 50g
The above is designated as (S5). However, if the test piece is broken by being held in the inside, it is marked as (SO), and if it is impossible to create a test piece (in the case of a paste-like product), it is simply marked as 0. (3) A method for producing a konjac derivative includes adding and mixing a catalyst for producing a derivative to the cognac aqueous solution of (1),
The present invention uses the derivative obtained by reacting at 85° C.±2° C. for 1 hour. Therefore, regarding the konjac derivative in the table, the term "catalyst" refers to the above content, and the term "amount used" refers to the amount used. (4) Those to which the catalyst of the present invention is not added are treated as "no catalyst added," and those to which a catalyst is added are treated as "catalyst added.""Freezing" for "No catalyst added" and "Catalyst added" refers to the tensile strength after freezing and thawing. "Heating" refers to the tensile strength at room temperature after heating at 80°C or higher.

[Representative examples of organic matter]

Synthetic resins, wood pulp, fabrics, fibers, organic synthetic chemicals, and pharmaceuticals are the main categories.More specifically, mineral products include bentonite, kaolin, acid clay, etc., and ceramics include china clay, etc. Examples of synthetic resins include ion-exchange resins and polyethylene powders, details of which will be described in Examples. The amounts used are not particularly stipulated as they are selected depending on the physical properties of the target product, and will be described in detail in the implementation section as a reference example. For reference, the contents of typical examples of mixtures of the derivatives of the present invention and other substances are briefly introduced below.

[Foods]

Rice sheets, potato paste sheets, buckwheat flour lumps (spready soba), honey sheets, yokan noodles, corn oil noodles, thin peanut noodles, soybean paste sheets, horse mackerel Cylindrical objects, clam noodles, pork sheets, chicken egg IB sticks, milk granules, spinach granules, dry grape sheets, shiitake mushroom noodles, seaweed macaroni, coffee Granules, shaved bonito noodles, Japanese mustard thin noodles, curry sheets, aqueous sodium alginate ILs, sweet potato noodles, aqueous gelatin sheets,
etc. [Non-food items] Kaolin polishing sheets, red iron polishing sheets, aluminum powder sheets, ultra-thin ceramic material sheets, activated carbon sheets, glass fiber sheets, zeolite sheets, ion exchange membranes, wood powder fibrous materials, paper surface waterproofing, Fabric surface waterproofing, non-woven cotton sheet, perfume oil sheet, herbal medicine sheet The konnyaku gel or hydrophobic gel-like substance is obtained by forming into a sheet, a yang fiber, a noodle, etc., or by freezing or heating during the forming process. To put it simply, the purpose is to obtain a final object that is molded into the desired shape through a molding frame or by freezing or heating during the molding process. O In the present invention, food products, non-food products, and the derivative of the present invention may be mixed as long as both are uniformly mixed or mixed according to the purpose. , the appearance of foods and non-foods before mixing may be adjusted. E) Effects of the Invention The details of the present invention have been described above, but the effects of the present invention can be summarized as follows. 1) By heating a hydrophilic konjac derivative to form a hydrophobic gel, the konjac derivative can be used for multiple purposes. 2) By heating a hydrophilic konjac derivative, it can be induced into a hydrophobic gel that is several times stronger, allowing the konjac derivative to be used for a variety of purposes. Furthermore, since the purpose is achieved by freezing for a short period of time, there is a significant energy saving effect. f) Example

[Note] (1) The konjac type used in the examples is a commercially available purified powder that is representative of all konjac types. (2) Partial explanation of Examples (1) to (36) a) Chemicals used are commercially available products and anhydrous equivalents b) Konjac derivatives are in a state where the catalyst of the present invention as explained in the text can be added. Hydrophilic konjac derivative from bow nnyata powder. C) Use of the catalyst of the present invention is to select and use representative catalysts from similar systems. d) Tensile strength is the relative value of the tensile strength of the resulting hydrophobic gel. The way to find it is to make the generated hydrophobic gel 2fi thick.
As a test piece with a width of 10 m and a length of 30 cranes, hang it vertically, hold the top part in your mouth for about 5 m in the length direction, and fix the test piece.
If it does not break when it is held in the pinch cock with a centimeter in its mouth, it is defined as (Sl), and up to Log is defined as (S2), and 20g
Up to 30g is designated as (S3), up to 30g is designated as (S4), and over 50g is designated as (S5). However, if the test piece is broken by being held in the inside, it is marked as (SO), and if it is impossible to create a test piece (if it is in paste form), it is simply marked as 0. (3) Partial explanation of Examples (37) to (76). The contents are the same as those described in Examples (1) to (36). Example (37) (39) to (61) are food related. Example (38) (62) to (76) are non-food related. (4) In Examples (1) (2) (37) (3
B) is an example sentence, (3) to (36), (39) to (
The operations up to 76) are similar operations, so they are shown in a table. (5) Foods and non-foods used in the examples are representative examples. Example (1) 40 g of konnyaku powder and 1000 cc of water are mixed and allowed to swell while stirring. 9 g of sodium citrate and 3 g of calcium carbonate were added to the swollen product, mixed uniformly, and held at 85° C.±2° C. for 1 hour to obtain a konjac derivative. 5 g of sodium chloride and 20 cc of ethanol are added to the konjac derivative to form a homogeneous mixture, which is frozen for 1 hour and then thawed to produce a shaped hydrophobic konjac gel. Tensile strength No catalyst added Sl Catalyst added S5 Example (2) The mixture of Example (1) before freezing is heat-treated at 80° C. or higher for 20 minutes to produce a shaped hydrophobic konjac gel. Tensile strength No catalyst added 0 Catalyst added S2 Example (37) [Food-related] 000 g of cooked rice and 1000 g of the konjac derivative according to Example (1) were uniformly mixed to produce Examples (1) and (2).
) to form a sheet with a thickness of 3 mm. The sheet is frozen for 1 hour and then thawed to form a shaped hydrophobic gel-like cooked rice sheet. The sheet is steamed in a steamer at 80° C. or higher for 20 minutes to form a shaped hydrophobic gel-like cooked rice sheet. Tensile Strength Freezing, Thawing 53 Heating at 80°C or higher for 20 minutes Sl Example (38) (Non-food related) 500 g of graphite and 1000 g of the konjac derivative according to Example (3) were uniformly mixed to form Example 1゜(3). ) to form a cylindrical object with a diameter of 51 u.The cylindrical object is frozen for 1 hour and then thawed to form a shaped gel graphite columnar object.It is dried and used as an electrode.Tensile strength Freezing and thawing S3

Claims (1)

[Claims] 1. A mixture of a hydrophilic konjac derivative and a catalyst that is formed into a hydrophobic konjac gel by freezing, or a mixture of the mixture and other substances, which is heated at 80°C or higher. A method for producing a shaped hydrophobic konjac gel or a shaped hydrophobic gel-like substance. 2. Molded hydrophobicity according to claim 1, wherein the catalyst is an inorganic acid, an organic acid, salts of these acids such as potassium, sodium, calcium, magnesium, etc., or ethanol, etc., used alone or in combination of two or more types. A method for producing a konjac gel and a shaped hydrophobic konjac gel-like substance. 3. The method for producing a shaped hydrophobic konjac gel and a shaped hydrophobic konjac gel-like substance according to claim 1, wherein the other substance is an inorganic or organic material of food or non-food type. 4. Shaped hydrophobic konjac gel or molded hydrophobic konjac gel characterized by freezing and thawing a mixture of a hydrophilic konjac derivative and a catalyst or other substances to form a hydrophobic konjac gel upon freezing. A method for producing a shaped hydrophobic gel-like material. 5. Molded hydrophobicity according to claim 4, wherein the catalyst is an inorganic acid, an organic acid, salts of these acids such as potassium, sodium, calcium, magnesium, etc., or ethanol, etc., used alone or in combination of two or more. A method for producing a konjac gel and a shaped hydrophobic konjac gel-like substance. 6. The method for producing a shaped hydrophobic konjac gel and a shaped hydrophobic konjac gel-like substance according to claim 4, wherein the other substance is a food or non-food, inorganic or organic material.