Title:
【発明の名称】急速に水和可能なこんにゃく粉
Document Type and Number:
Japanese Patent JP2001525661
Kind Code:
A
Abstract:
A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least least 60% of its potential peak viscosity within 10 minutes after dispersal into water at 25 DEG C., at least 80% of its potential peak viscosity within 20 minutes after dispersal into water at 25 DEG C., and from 80 to 100% of its potential peak viscosity within 30 minutes after dispersal into water at 25 DEG C. Methods for manufacturing rapidly hydratable konjac flour and uses for the inventive flour also are disclosed.
Inventors:
Sherso, Gerald Jay
Robert Kopesky
Thomas, William Earl
Frederick Elle, Robinson
Robert Kopesky
Thomas, William Earl
Frederick Elle, Robinson
Application Number:
JP50703793A
Publication Date:
December 11, 2001
Filing Date:
October 01, 1992
Export Citation:
Assignee:
FMC CORPORATION
International Classes:
A23L19/00; A21D2/18; A23L19/10; C08B37/18; (IPC1-7): A23L1/212; A21D2/18; C08B37/18
Attorney, Agent or Firm:
Takehiko Saito