| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a low-viscosity glucomannan facilitating addition to a wide range of food. <P>SOLUTION: The method for producing the low-viscosity glucomannan comprises the following process: containing devil's tongue yam or a glucomannan-containing food stuff containing 60 wt.% of glucomannan, or a pasty glucomannan as a raw material; dispersing the raw material in acidic water; and further heating the mixture. The glucomannan-containing raw material at 0.5-30 wt.% and acidic water at 70-99.5 wt.% based on the raw material are dispersed, left as they are, or heated. The acidic water comprises at least one kind or two or more kinds of acidic water containing 0.1-70 wt.% of citric acid, adipic acid, L-ascorbic acid, sodium L-ascorbate, gluconic acid, Glucono-delta-Lactone, succinic acid, tartaric acid, lactic acid, fumaric acid, acetic acid and glacial acetic acid. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
