| 摘要 |
PURPOSE:To obtain a KONJAK containing a protein, by dipping a KONJAK (devil's-tongue) in a solution of a protein under nonheating conditions, and impregnating the KONJAK with the protein. CONSTITUTION:A commercially available KONJAK (devil's-tongue) in the form of a square, ball or noodle is directly used. The concentration of mannan is suitably (1/20)-(1/110)wt% based on the weight of the water in which the mannan is dissolved from the viewpoint of the modability, shape retaining property after the gelation and sense of eating, e.g. resistance to teeth, etc. The raw material for a solution of a protein is egg white, egg yolk, soybean milk, cow's milk, gelatin or a protein obtained by dipping a fish meat in a strongly ionic aqueous solution to solubilize the protein in the strognly ionic solution is used. The addition of a water-soluble seasoning, e.g. common salt, soy suace, sodium glutamate, etc. reduces the time for the sodium glutamte, etc. to dissolve in water, and provides an advantage of seasoning the KONJAK from the beginning. If the KONJAK impregnated with the protein is heated, the protein causes the denaturation, and will not dissolved in the water. Therefore, the subsequent handling is facilitated. |
