| 摘要 |
A method of producing a processed food product including Seaweed paste and konjac(gonyak, devil's-tongue) paste is provided which gives excellent organoleptic properties as compared with conventional jellies. Seaweed paste and konjac paste are mixed with a coagulant and then formed. The seaweed paste is obtained by mixing purified water and seaweed powder selected from sea mustard powder, kelp powder, fusiforme powder and laver powder and an expanding agent. The coagulant is one or more calcium salts selected from calcium chloride, mono basic calcium phosphate, calcium carbonate, tribasic calcium phosphate and calcium hydroxide. The expanding agent is one or more basic salts selected from dibasic potassium phosphate, tribasic potassium phosphate, dibasic sodium phosphate, sodium bicarbonate, ammonium bicarbonate, magnesium carbonate, alum and potassium carbonate. |
