| 摘要 |
PURPOSE:To improve monotonous texture and tastiness by laminating KONJAK (devil's-tongue) of a different or the same quality into two or more layers and bonding the layers. CONSTITUTION:A KONJAK paste containing a coagulant added thereto is placed in an optional container and heated or allowed to stand at ambient temperature. The KONJAK paste containing the coagulant is then added thereto while the resultant paste has adhesion to provide a product of two or more laminated layers. In order to laminate the paste into two or more layers, the KONJAK paste is further added thereto while the layers have adhesion in the same manner as that in the lamination bonding of the two layers. The KONJAK is produced by a well-known method. The KONJAK of a different or the same quality such as KONJAK prepared by adding hard KONJAK, soft KONJAK, green laver, Guinea pepper, Japanese horseradish, sesame, vegetables, etc., thereto is preferably laminated. |
