| 摘要 |
PURPOSE:To improve the value of KONJAK (paste made from the starch of the devil's-tongue) as a food, e.g. feeling to the palate, appearance, taste, etc., by adding proper amounts of KONJAK spaghetti, KONJAK block, etc. to the raw material of KONJAK during the preparation of KONJAK. CONSTITUTION:A required amount of the starch of devil's-tongue is dissolved in about 30 times volume of water, thoroughly mixed, and left to stand at normal temperature for 1-2hr. A required amount of KONJAK 8, e.g. KONJAK spaghetti, cut KONJAK blocks, etc. is added to the above mixture. The resultant mixture is charged into the hopper 1, and at the same time, a required amount of milk of lime is added to the mixture through the line 2, stirred and mixed thoroughly by the vertical mixer 3 and transferred from the horizontal mixer 4a to 4b to effect the thorough agitation and mixing. The kneaded product is discharged at a definite rate by the sucking action of a screw pump 5 composed of e.g. a rotor 7 having single male thread which is inserted into a stator 6 furnished with double female threads. The delivered mixture is packed by the automatic packaging machine, and coagulated by heating at about 80 deg.C for about 20min in a forming machine to obtain the objective KONJAK 9. |
