Fermented Konjac
POINT
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Reduced the unique konjac odor
By producing sugars, minerals, nitrogen sources, organic acids, alcohol, and vitamins through fermentation, the unique konjac odor was mostly eliminated.
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Improved the crunchy texture
As the dough expands through aging and fermentation, the texture becomes denser, and an air layer is generated in the dough, improving the chewy and soft texture.
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Improved heat sensitivity
While regular konjac shrinks when cooked at over 70 degrees and has a crunchy texture, fermented konjac maintains its soft texture even when cooked in boiling water at 100 degrees for three to five minutes.
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Various frozen products
By mixing heat- and cold-resistant raw materials, we have increased the yield of konjac products and made it possible to produce a diverse lineup of frozen products (yield of over 95% when produced by heating).
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Resistant to acid
When konjac with a pH of 11 or higher meets acid, the binding force is loosened due to neutralization and the texture collapses, whereas fermented konjac maintains its shape even when exposed to sour-tasting sauces.
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Strategy
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DALEUM Co., Ltd., is capable of producing a variety of konjac products to meet customer demands through a systematic system. If you have any questions about OEMs, please contact us online and we will resolve them with ONE STOP.
Fermented Konjac Rice
Various options are available according to the customer‘s purpose of use, including various nozzles for round and rice shapes, etc., a retort process, and refrigerated distribution.
- Rice-shaped konjac
- Bitter Melon rice
- Alpha fermented konjac rice
Fermented Konjac Noodles
Noodles with various shapes and raw materials can be produced upon customer request, with circular nozzles of 1.4 mm, 2 mm, 3 mm, and 5 mm and square nozzles of 4 mm, 10 mm, 15 mm, and 30 mm available.
- Buckwheat noodles
- Seaweed noodles
- Tofu noodles
CUSTOM-MADE
Custom-made shapes such as tteokbokki, pearl, shrimp, and lotus root are available upon request, depending on the customer's purpose of use.
- Tteokbokki
- Shrimp
- Lotus root
Bitter Melon rice
kuksi noodle (4mm)
Seaweed noodle
Salad noodle (30mm)
Cellophane noodle (15mm)
PRODUCTS
Let me introduce the fermented konjac product completed with our own technology.
