| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject stable drink free from pasty feeling, with neither flocculation nor precipitation of the konjak particles recognized even after preserved for a long period by including a specific water-soluble polymer and specific konjack particles in specified proportions. SOLUTION: This drink is obtained by including (A) 0.01-0.2 wt.% of a water- soluble polymer with suspension stability such as gellan gum and (B) 0.1-0.5 wt.%, on a solid basis, of konjak particles <=70 μm in average size, pref. with the fraction 20-50 μm in average particle size accounting for <=30 wt.%, and pref. furthermore including a cellulose composite. By the way, the ingredient B is prepared, for example, by the following steps: water is added to konjak flour or the like followed by addition of a coagulant such as sodium hydroxide, the resultant mixture is then heated and gelatinized, the resultant gel, in turn, is soaked in water for a long period of time and then washed repeatedly, the resultant konjak is crushed to fine pieces using a crusher, and then further micronized using a high-pressure homogenizer. |
