| 摘要 |
PROBLEM TO BE SOLVED: To increase the sensation strength of a gel-like food regarding its smell and taste, while reducing the amount of flavor components used, reducing costs, and increasing the sensation strength of flavors so as to enhance eating behavior and increase and maintain a feeling of fullness.SOLUTION: A two-phase gel-like food is produced in which, in a gel forming one or more kind of continuous phase, one or more kind of gel with different taste, smell and texture (physical properties of the gel) is dispersed as a dispersed phase without being mixed therewith. Then flavor components are concentrated in the gel of the dispersed phase so as to increase the sensation strength. Further, the weight ratio of the gel of the dispersed phase to the total amount of the multiple-phase gel-like food and differences in physical properties between the gel of the continuous phase and the gel of the dispersed phase are strictly controlled. |
