[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

Full recipe: https://bit.ly/pumpkinsoup-nomiku

This easy soup packs a lot of heat for not being cooked over a stove. You just need a water bath and your Nomiku and you’re ready to serve! Perfect to warm you up for the oncoming cold weather.

Serves 4

Cook time: 1.5 hours sous vide

Ingredients:

1 Small Sugar Pumpkin (about 2.5-3lbs) – cubed
2 Tablespoons Butter
4 Garlic Cloves – smashed
1 Jalapeño – halved & deseeded
1 Teaspoon Curry Powder (we used Jaswant’s Kitchen)
1 Tablespoon Tomato Paste
2 Cups Coconut Milk
1 Teaspoon Smoked Sea Salt
Garnish options:

Cilantro
1 Shallot – diced & fried
Shredded Coconut
Pumpkin Seeds
Cracked Pepper

Steps:

Set up Nomiku water bath and turn temperature to 83°C (181°F).
In a gallon sized zip bag, add cubed pumpkin, jalapeño, smashed garlic, tomato paste, butter, curry powder, sea salt, and coconut milk. Sous vide for 1.5 hours.
Remove from water bath and pour into a large bowl and puree using an immersion blender or pour into blender to puree in two equal batches.
Pour into 4 serving bowls and top with cilantro, fried shallots, pumpkin seeds, and cracked pepper to taste.

SAT ll Biology- Carbohydrates polysaccharides
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