| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain konjak which has a sense of play by color combination, specific palatability (smoothness and elasticity) by adjustment to pH 9-3 and properties of low calorie and dietary fibers, and is useful as a material for various food products (frozen dessert food products, cakes, dairy products and daily dishes). <P>SOLUTION: The konjak is the one colored by kneading konjak with a natural coloring matter not to be eluted in water and a seasoning solution and is adjusted to pH 9-3. The natural coloring matter in the konjak is yellow (carotene), red (paprika), black (squid ink), blue (gardenia) and/or green (Calendula officinalis, gardenia), or the like. The konjak is adjusted to a proper pH by immersing the konjak in a seasoning acid solution containing a necessary amount of an organic acid. The seasoning acid solution is prepared according to application. The konjak is obtained by packaging colored konjak formed in a fixed shape in a single color or a combination of two or more different colors. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
