| 摘要 |
PURPOSE:To produce a novel type KONJAK (devil's-tongue) containing a starchy material in lattice spaces of network tissue, by mixing a strarchy material in a tuberous root of KONJAK (devil's-tongue), freezing the resultant mixture, thawing the frozen mixture and drying the thawed mixture. CONSTITUTION:A starchy material, e.g. starch flour, starch flour deivative, wheat flour, gluten or soybean protein, at 0.2-5:1wt. ratio based on a tuberous root of KONJAK (devil's-tongue) or KONJAK mannan and a required amount of water are added and kneded with the tuberous root of KONJAK or KONJAK mannan. The resultant kneaded material is then gelatinized with hot water at about 85 deg.C and 11-12.5pH by a conventional method to form KONJAK, which is then frozen at -10--15 deg.C and thawed. The resultant thawed KONJAK is cut into a form of slice, block or thread, and dried by a method of drying in the sun or hot air or freeze-drying, etc. |
