| 摘要 |
PURPOSE: A process of preparing Konjac eliminated in an alkali smell peculiar to Konjac using calcium hydroxide, calcium carbonate, magnesium chloride and calcium chloride capable of being added to food is provided. Therefore, it can be effectively used in the production of noodle, pasta, jelly or the like. CONSTITUTION: Konjac powder is added with 20 to 30 times of purified water at 55 to 65deg.C, agitated with an agitator for 5 to 10min, added with 0.03 to 1% by weight of calcium hydroxide and 0.01 to 0.05% by weight of magnesium chloride, agitated for 15 to 20min and then allowed to stand for 30 to 50min. Thereafter, the obtained Konjac gruel is blended with 0.06% by weight of calcium hydroxide and 0.03 to 1% by weight of calcium carbonate and then molded to give Konjac having a specified form. The Konjac is rotated with calcium hydroxide solutions at 70 to 90deg.C, soaked in calcium hydroxide solutions for 10 to 15hr and washed with water to remove the calcium hydroxide solutions. Then the washed Konjac is soaked in 5% by weight of calcium carbonate solutions for 20 to 40min and then vacuum-packed. |
