| 摘要 |
PURPOSE:To provide the method enabling to massively produce the konjak jelly highly compatible with other food materials as a food additive and excellent in its seasoning property in an uniform quality. CONSTITUTION:The method for producing the konjak jelly excellent in seasoning property is investigated by noticing a fact that konjak powder is coagulated into the konjak jelly excellent in seasoning property and having a uniform physical property when the konjak powder is hydrated and gelatinized in an alkali aqueous solution having a low alkali concentration and subsequently sufficiently gelatinized, and comprises hydrating, swelling and gelatinzing the konjak powder in an amount of 1/40 to 1/50 pts.wt. based on the amount of a 0.05-1% coagulant aqueous solution at the ordinary temperature, grinding the gelatinized product into a prescribed size, extrusion-molding the ground product through an extrusion nozzle hole, and coagulating the extruded product in hot water or a hot alkali solution. |
