| 摘要 |
PURPOSE:To obtain the subject food having new texture with excellent balance of gel strength and flexibility containing fine closed cells by mixing a solution containing glucomannan as a principal component with foamed albumen and coagulating in heating in the presence of an alkalin substance. CONSTITUTION:A solution containing glucomannan as a principal component is mixed with foamed albumen and coagulated by heating in the presence of an alkaline substance, then frozen, thus defrosted to afford the aimed food. |
