Provided are a series of traditional Chinese medicine healthcare preparations for fat elimination and weight reduction, which are traditional Chinese medicine healthcare preparations produced by adding an appropriate raw medicine to basic active pharmaceutical ingredients consisting of rose flower, soybean protein isolate, konjac flour, soybean oligosaccharide, oat, Chinese date, and L-carnitine, or consisting of gardenia, soybean oligosaccharide, L-carnitine, and konjac flour.

Provided are a series of traditional Chinese medicine healthcare preparations for fat elimination and weight reduction, which are traditional Chinese medicine healthcare preparations produced by adding an appropriate raw medicine to basic active pharmaceutical ingredients consisting of rose flower, soybean protein isolate, konjac flour, soybean oligosaccharide, oat, Chinese date, and L-carnitine, or consisting of gardenia, soybean oligosaccharide, L-carnitine, and konjac flour.

An object of the present invention is to provide a konnyaku product in which scum causing smell and unpleasant taste is effectively reduced and that does not require a pretreatment for removing them, a production method therefor, and an alkaline coagulant suitable for the production of such a konnyaku. The object can be achieved by using, as an alkaline coagulant for konnyaku production, an alkaline solution containing non-reducing sugar, calcium hydroxide as an alkaline component for coagulation, and water, in which the non-reducing sugar and the calcium hydroxide are dissolved in the water.

The invention relates to a process for preparing a food solid, in which is prepared a mixture: of an amount of a flour comprising at least one polysaccharide, named heteromannan, chosen from the group formed from glucomannans and galactomannans, and of an amount of an aqueous liquid composition, characterized in that said heteromannan is in an amount such that the ratio of the mass of said heteromannan in the mixture to the mass of said aqueous liquid composition in the mixture is between 5 % and 35%, and
in that the mixture is prepared by vigorous stirring, via which a substantially homogeneous dispersion is formed, named pourable dispersion, of the flour in the aqueous liquid composition, and having a dynamic viscosity of less than 100 Pa.Math.s, said pourable dispersion spontaneously changing to form an aqueous cohesive solid which is substantially free of free aqueous liquid composition and which has a dynamic viscosity greater than the dynamic viscosity of said pourable dispersion, and then
a step of maturation of the aqueous cohesive solid and of hardening of the aqueous cohesive solid is performed so as to form the food solid, the formed food solid being non-adhesive and non-coalescent;
and in that, since said heteromannan comprises at least one glucomannan, said heteromannan is not subjected to any treatment with an alkaline agent, notably to any treatment with calcium hydroxide (Ca(OH).sub.2) or with sodium carbonate.

The present invention provides a health-friendly glutinous rice cake and a method for manufacturing the same using natural raw materials only without any additive, specifically, the present invention provides a glutinous rice cake composition which includes: grains such as glutinous rice and Phellinus linteus-glutinous brown rice; nuts such as walnuts, sunflower seeds and pumpkin seeds; sugar such as unrefined cane sugar; Artemisia dubia Wall; chick peas; and refined salt, as well as a method for manufacturing the same.

The objective of the present invention is to provide a water-soluble konjac potato extract with a simpler method. There is provided a water-soluble konjac potato extract comprising sterylglucoside, wherein the content of fatty acid ester is equal to or less than 500 mg/100 g, the content of phytosterol is equal to or less than 5,000 mg/100 g, and the content of glucosylceramide is equal to or more than 5,000 mg/100 g, obtained by separating and removing fatty acid ester and phytosterol from a konjac potato extract extracted with an organic solvent.

The present invention discloses zinc-enriched konjac noodles. The zinc-enriched konjac noodles comprises calcium hydroxide, konjac fiber and zinc-enriched yeast. The zinc-enriched konjac noodles is made using a method involving the following steps: mixing konjac fiber, calcium hydroxide, and zinc-enriched yeast thoroughly. The method further includes adding the above mixture into water. The method also includes uniformly stirring and heating the mixture with water to form a gel consistency. The method includes pouring gel into noodle molds. The method further includes cooling the gel to room temperature and forming zinc-enriched konjac noodles.

A preparation method of a konjac granule includes the following steps: step 1: dissolving a konjac powder in hot water; step 2: subjecting a mixed solution obtained in step 1 to sterilization; step 3: conducting enzymatic hydrolysis at 50 C. to 70 C. for 2 h to 6 h; step 4: conducting enzymatic inactivation; step 5: conducting homogenization at 10 Mpa to 45 Mpa; step 6: adding a fully-dissolved sodium alginate solution and a flavor-modulating substance to a mixed solution obtained in step 5, and thoroughly mixing; and step 7: calcification and gelation: adding a calcium solution to a mixed solution obtained in step 6 for gelation to obtain the konjac granule. The preparation method improves the compactness of the konjac granule, increases a gel strength, and is conducive to extending a shelf life of a product.

The objective of the present invention is to provide a functional composition containing mannose and/or mannooligosaccharide and having the reduced sulfur dioxide content. The objective can be achieved to decompose konjac flour derived from konjac potatoes, which is a raw material to obtain a composition containing mannose and/or mannooligosaccharide followed by subjecting the composition to heat treatment at a temperature of 105 C. or higher to reduce the sulfur dioxide content in the functional composition. The functional composition with sulfur dioxide (sulfurous acid) reduced can be distributed as foods and beverages without any legal or regulatory problem.