| 摘要 |
PURPOSE:To obtain a food for diet ingestible with good palatability, not gelatinizing even by putting the food in a refrigerator, having specific viscosity, gel strength and gel disintegration degree, comprising water-soluble food fibers and a specific protein. CONSTITUTION:The objective food comprising an aqueous solution which contains preferably 0.2-0.3w/v% water-soluble food fibers (e.g. carrageenan) and a protein (e.g. casein) having an isoelectric point in an acidic range and has <=100cp viscosity at 4 deg.C, >=180rpm gel strength (R) and <=10 gel disintegration degree. |
