PRODUCTION OF KONJAK

PROBLEM TO BE SOLVED: To enable a quality not causing the deterioration of preservability and the generation of a bitter taste due to the lowering of pH, even when potassium carbonate is used as a coagulating agent on the usual production of konjak. SOLUTION: In the usual method for producing the ko...

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Bibliographische Detailangaben
Hauptverfasser:	HATANO KOUTA, YOSHIDA YUKIMASA, SATO MASAKI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To enable a quality not causing the deterioration of preservability and the generation of a bitter taste due to the lowering of pH, even when potassium carbonate is used as a coagulating agent on the usual production of konjak. SOLUTION: In the usual method for producing the konjak, potassium carbonate as a coagulating agent is added to a konjak paste in an amount of 0.33-0.35 pt.wt. per 100 pts.wt. of the konjak paste to control the pH to 10.0-10.4.