| 摘要 |
Konjac (Amorphophallus konjac) powder is swollen with water and dissolved therein, treated with an alkali at pH 10 or above and, after lowering the pH value to 8 or below, treated with an enzyme while lowering temperature under forcedly stirring. Thus, it is possible to provide a composition which fully sustains the gelling power and biological functions inherent to konjac mannan and enables more homogeneous mixing of a konjac material at a higher concentration with other food materials. |
