| 摘要 |
PROBLEM TO BE SOLVED: To provide a gelling agent that easily imparts a gelling property to food or beverage containing proteins, specifically a gelling agent that easily gelatinizes food or beverage containing protein, without requiring additional heating or cooling processes, by being mixed with the food or beverage in a temperature range from 0 to 70°C and being stirred in the presence of water at a rotation speed of 4,000 rpm or more.SOLUTION: A gelling agent having the following essential components (1) to (3) is used: (1) xanthan gum; (2) glucomannan and/or locust bean gum; and (3) λ-carrageenan and/or &kgr;2-carrageenan. |
