| 摘要 |
PURPOSE:To obtain a KONJAK (devil's-tongue) jelly having excellent texture, preservation quality, etc., by adding and blending a basic amino acid and(or) basic salts with KONJAK flour, adding water to swell the flour, heating the swollen blend under alkaline conditions and cooling the heated blend. CONSTITUTION:A basic amino acid (e.g., arginine or lysine) or basic salts (e.g., sodium citrate or sodium polyphosphate) or both are added and blended with KONJAK flour. Water is then added to swell the blend and the swollen blend is heated under alkaline conditions and cooled to afford a KONJAK jelly. The resultant KONJAK jelly preferably used for applications, such as addition to serve for caloric control of various foods and further preferably addition to improve taste, texture, water holding properties, etc., of processed fishery and cattle meat foods or improve physical properties, such as texture, expandability, etc., of noodles, bread, etc. |
