| 摘要 |
PROBLEM TO BE SOLVED: To continuously manufacture Konjak having improved palatability and impregnating properties for seasoning independent from shape. SOLUTION: Konjak paste obtained by dissolving Konjak powder in water at 10 to 15 deg.C, is continuously supplied to the kneading tube 2 from hopper 5. The supplied Konjak paste is kneaded in passing through the kneading tube 2, connecting tube 3 and kneading tube 4 and extruded from the kneading tube 4. A limewater-supplying pipe 7 and air supplying pipe 8 are connected to the kneading tube 2, limewater and air are mixed with the Konjak paste kneaded in the kneading tube 2. |
