| 摘要 |
PURPOSE:To facilitate the formation and coating of a soft or flexible food without any adverse effects on its texture and taste, by taking the flexible food in a desired form, sprinkling a water-soluble tacky powder on its surfaces, coating it with an aqueous solution of an alkali alginate or carrageenan and gelling the coating film with a gelling agent. CONSTITUTION:A soft or flexible food such as UME (Japanese plum) fruit pulp, kneaded sea urchin eggs, NATTO (fermented soybeans) or fully ripened fruits is taken in a desired shape and sprinkled with a water-soluble tacky powder such as pectin or CMC. Then, the product is coated with an aqueous solution of an alkali alginate or carrageenan and allowed to gel with a gelling agent such as calcium sulfate to give a coated formed product. Thus, a soft or flexible food difficult to be formed is formed into balls, sheets or sticks and coated with a clear gel. |
