| 摘要 |
PROBLEM TO BE SOLVED: To provide a food having excellent palatability and high moisture retention. SOLUTION: Konjak mannan is utilized in food processing in the form of gel. Powdery Konjak (paste made from the starch of devil's tongue) is heated together with an alkali as a gelling agent in the presence of a reducing sugar to effect the reaction (speculated as Maillard reaction) with proteins in the konjak powder to suppress the generation of amine odor. If the pH is abnormally increased by the residue of excessive alkali, the amount of the reducing sugar is adjusted to effect the thermal reaction (caramelization reaction) to adjust the pH and enable the use of the konjak gel in food processing. The color and fragrance generated by caramelization are controlled by the proper selection of the reducing sugar. |
