Konjac flour prepn. from corresp. tubers - by effective sepn. of finer tachiko particles

摘要

Konjac flour is produced by (1) comminuting tubers of Amorphophallus konjak C. Koch. in a liquid medium to give a slurry of konjak fluor particles having a diameter above 2 x 10-2 mm and fine tachiko particles having a diameter not above 1 x 10-2 mm; (2) separating the coarse konjak flour particles, (3) treating these particles with a water miscible solvent to removed adhered tachiko particles and (4) separating and drying the treated fluor particles. N.B. 'Konjac' flour is principally glucomannan; 'tachiko' is a dust comprising principally starch and protein. Uniform product quality and no increase in hydrophilic property.