KONJAC PRODUCT WITH IMPROVED FLAVOR AND METHOD FOR PREPARING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a konjac product with improved flavor without konjac odor by using an easy method.

SOLUTION: The konjac with improved flavor is prepared by adding/mixing 1-150 pts.wt. of milled bamboo with 5-800μm size per 100 pts.wt. of the purified konjac. The preferable amount of the bamboo powder is 1-50 pts.wt. per 100 pts.wt. of the konjac and the powder of bamboo grass is also used as the bamboo powder.

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