| |
 |
|
|
|
|
Technology Offer |
 |
 |
|
|
 |
|
| Title : Seasoned Konjak and method of manufacturing the same |
|
Status |
Patented |
Part |
Food/Chem |
|
Conditon |
Licensing |
Estimated Cost |
0 US$ |
|
1) The present invention relates to a new Konjak processing product having an excellent feeling of tissue, in which disadvantages of existing Konjak products are overcome using a high water holding capacity of Konjak liquid component, a high viscosity, a gel type performance, an increased characteristic, a film-forming performance, a mixed characteristic of a gum type and a starch type, and a flowing characteristic, and a method of manufacturing the same.
2) The seasoned Konjak according to the present invention is fabricated using a seasoned solution including a specific component. Accordingly, the seasoned Konjak of the present invention is excellent in scene, taste, and an external appearance when compared with general Konjak. Accordingly, various kinds of functional Konjaks as food materials for preventing diseases of adult people depending on the westernization of earning habits can be manufactured.
|
 Images 1)
trans_2009_039.doc |
| |
|
|
|
 |
 |
|
 |
|
|
 |
DOWON INTERNATIONAL
5F. Shinwon Bldg. 823-14, Yeoksam-dong, Kangnam-ku, SEOUL, 135-080
KOREA
PHONE : 82-2-501-3106 FAX : 82-2-501-3109 e-mail : patyellow@dowon.com
|
|
|
|
|
