| 摘要 |
<P>PROBLEM TO BE SOLVED: To prevent a gel-like food made up of a konjac paste and a gelling property protein from exhibiting a phenomenon where the texture becomes crumbly and the taste becomes astringent as days go by. <P>SOLUTION: A composition ratio of the konjac paste and the gelling property protein of the gel-like food is 20-80% of the konjac paste to 80-20% of the gelling property protein, and the pH of the gel-like food is controlled at 7.8-10.8. By adding a polymeric polysaccharide and/or using radical water generated by adding chlorine to water as swelling water for konjac flour, the expression of the phenomenon where the texture of the product becomes crumbly and the taste becomes astringent as days go by is made to be slowed down dramatically, thus lengthening the expiration date of the product to a large extent. <P>COPYRIGHT: (C)2013,JPO&INPIT |
