| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a konjak modifier not getting hard even when treated at high temperature and hardly causing syneresis on konjak, making seasoning easily infiltrate into the konjak without spoiling usual palate feeling of the konjak, and provide modified konjak: and to provide a method for producing the modified konjak. <P>SOLUTION: The konjak modifier is added to water together with konjak powder when producing the konjak from the konjak powder, and consists mainly of modified xanthan gum processed into a highly water-absorptive polymer. <P>COPYRIGHT: (C)2008,JPO&INPIT |
