| 摘要 |
[Problem] To provide a colloidal low-calorie food material having excellent heat-reversible stability and capable of being stored and distributed. [Solution] A method (10A) for manufacturing a colloidal low-calorie food material, characterized in having: a first step (step S01) for stirring water (2), glucomannan or refined arum root flour or a combination thereof (3), and a dissolution resistant absorbent (4), and thereafter allowing the mixture to swell to prepare a colloidal substance (6); a second step (step S02) for mixing an alkali agent (5) into the colloidal substance (6) to prepare a pH-adjusted colloidal substance (7); a third step (step S03) for heating the pH adjusted colloidal substance (7) under temperature conditions of 70 to 130°C to produce a gelatinous substance (8); and a fourth step (step S04) for cooling the gelatinous substance (8) to a temperature zone of 0 to 15°C to form a colloid. |
