| 摘要 |
PCT No. PCT/JP87/00881 Sec. 371 Date Jul. 13, 1988 Sec. 102(e) Date Jul. 13, 1988 PCT Filed Nov. 13, 1987 PCT Pub. No. WO88/03760 PCT Pub. Date Jun. 2, 1988.A process for producing a konjak (a substance made from the starch of the corms of the plant Amophorphallus Rivievi) jelly which may be added to various kinds of food is disclosed. The konjak jelly is produced by adding water to konjak flour to cause the latter to swell and dissolve in the former, and mixing the resulting paste with a basic amino acid, a basic salt, or a mixture thereof; or adding to konjak flour water which has been mixed with a basic amino acid, a basic salt, or a mixture thereof in advance; or mixing konjak flour with a basic amino acid, a basic salt, or a mixture thereof in advance, and adding water to the resulting mixture to cause the latter to swell and dissolve in the former; and heating the resulting konjak paste under alkaline conditions and then cooling it. The konjak jelly thus produced may be added to various kinds of food to improve the flavor or the like or may be added to diet food. Thus, it is possible to diversify the use of konjak. |
