| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a soft jelly-like seasoning having a new texture and a moderate fluidity when taken out of a tubular container, assuming a jelly state when placed on a food material and melted when eaten and diffusing in the mouth. SOLUTION: This jelly-like seasoning is obtained by suspending a gelling agent comprising one or more kinds of glucomannan reactive polysaccharides selected from glucomannan and xanthan gum, locust bean gum, carrageenan, gellan gum and other glucomannan reactive polysaccharides as a constituent ingredient in a nondissolving liquid such as ethyl alcohol, adding and dispersing the gelling agent in a state dispersed in the nondissolving liquid in a liquid seasoning and then heating the obtained dispersion. The resultant jelly-like seasoning has 10-80 g/cm2 gel strength. |
