| 摘要 |
PURPOSE:To simply obtain the title food of good taste, also with beautiful appearance by adding a frozen product of sol-like aqueous liquid at a specific temperature to an aqueous sol of gelling material and by cooling the gelling material to a level not higher than the gelling temperature. CONSTITUTION:For example, 0.1-2wt.% of a gelling polymeric polysaccharide (e.g. carrageenan, gelatin) is added to an object food followed by keeping the resultant system at a temperature not lower than then gelling temperature to make a sol-like aqueous liquid. A frozen product prepared by freezing a sol-like aqueous liquid giving a sol-like state at temperatures not lower than the freezing point (pref. this sol-like aqueous liquid is prepared by adding 0.05-10wt.% of a thickening agent such as xanthan gum or locust bean gum to the object food) is added to and suspended in the former sol-like aqueous liquid is effect cooling the gelling material to a level not higher than the gelling temperature, thus obtaining the objective food. The viscosity of the aqueous sol of the polymeric polysaccharide is to be >=100cps. |
