PROBLEM TO BE SOLVED: To provide konjac (commonly called devils tongue) into which taste has soaked through, without having to heat it over a long time.SOLUTION: The seasoned konjac of a pH of 11 or higher is obtained by mixing and stirring hot water in which konjac powder and each seasoning giving deliciousness, saltiness and sweetness are melted to bring into konjac paste, and adding calcium hydroxide to the product followed by gelatinizing. The seasoned konjac is preferably, seasoned konjac for Japanese hotchpotch, seasoned konjac accepting microwave oven cooking, or sliced raw konjac. The method for producing the seasoned konjac is also provided. The seasoning giving deliciousness comprises at least 2 kinds of seasoning selected from the group consisting of sodium glutamate, sodium inosinate, guanylic acid sodium, sodium succinate, meat extract, fish extract, shell extract and vegetable extract. The amount of the seasoning added is an amount close to deliciousness to be seasoned by mixing each seasoning. The konjac has a pH of 11-12. The shape of the konjac is selected from among a group consisting of triangle, angular shape, filiform shape, circle, granular shape and plate-like shape. The color tone of the konjac is selected from among a group consisting of white konjac using no marine alga powder, black konjac colored with marine alga powder and colored konjac kneaded with oily natural pigment.COPYRIGHT: (C)2009,JPO&INPIT【課題】 長時間加熱することなく味がしみ込むこんにやくの提供。【解決手段】 こんにゃく粉とうま味、塩味および甘味を呈する各調味料を溶解した湯を混和攪拌してこんにゃく糊とし、水酸化カルシウムを加えて、ゲル化させたpH11以上の調味こんにゃく、好ましくはおでん用調味こんにゃく、電子レンジ加熱調理対応の調味こんにゃく、刺身こんにゃく、およびその製法。上記のうま味を呈する調味料は、グルタミン酸ナトリウム、イノシン酸ナトリウム、グアニル酸ナトリウム、コハク酸ナトリウム、肉エキス、魚エキス、貝エキス、および野菜エキスよりなる群より選ばれる2種以上の調味料からなる。調味料の添加量は、各調味料を合わせて、調味しようとする呈味に近い量である。こんにゃくは、pHが11~12のものである。こんにゃくの形状は三角状、角状、糸状、丸状、粒状および板状よりなる群より選ばれる。こんにゃくの色調は、海藻粉を使用しない白いこんにゃく、海藻粉で着色した黒色系こんにゃく、および油性の天然色素を練り込んだ着色したこんにゃくよりなる群より選ばれる。【選択図】 なし
