公开(公告)号：US5173321A

公开(公告)日：1992-12-22

申请号：US690457

申请日：1991-04-24

申请人： Masatoshi Hosogoe ,  Kenichi Hashimoto ,  Yumi Kawauchi

发明人： Masatoshi Hosogoe ,  Kenichi Hashimoto ,  Yumi Kawauchi

IPC分类号： A23C19/076 ,  A23L13/40 ,  A23L17/00 ,  A23L19/00 ,  A23L19/10 ,  A23L27/00 ,  A23L29/244

CPC分类号： A23C19/0765 ,  A23L13/422 ,  A23L17/70 ,  A23L19/115 ,  A23L27/72 ,  A23L29/244

摘要： A flavored konnyaku compositon contains a konnyaku gel structure having a pH value ranging within 6 to 8 substantially uniformly in its entirety and a seasoning material distributed in the gel structure substantially uniformly in its entirety. A process for preparing the flavored konnyaku composition involves solating a starting material containing powdered konnyaku, an acidic agent coated with and encapsulated in a coating agent and a seasoning material, adding an alkaline coagulating agent to the starting material to gelate the starting material to obtain a konnyaku gel structure, and heating and melting the coating agent of the acidic agent encapsulated therein present in the gel structure to thereby release the acidic agent into the gel structure.

摘要翻译： 风味醇酸组合物含有pH值范围在6〜8范围内的康奈酮凝胶结构，其整体上基本上均匀，并且调味料基本均匀地分布在凝胶结构中。 一种调味调味剂组合物的制备方法，包括将含有粉末状酮的原料，涂覆并包封在包衣剂中的酸性剂和调味料进行溶剂化，向起始原料中加入碱性凝固剂以使原料凝胶化，得到 konnyaku凝胶结构，并且将凝胶结构中存在的包封在其中的酸性剂的包衣剂加热和熔融，从而将酸性剂释放到凝胶结构中。