| 摘要 |
PROBLEM TO BE SOLVED: To provide a gelatinous food product having a new palate feeling having good meltability in the palate, while having a hard palate feeling carried by, for example, baked pudding.SOLUTION: A gelatinous food product has a gelatinous ingredient containing gelatin, agar and water, in which over-running is 20-80%, the hardness at 10°C is 4×10N/mor higher, each value of tanδ at each temperature of 20°C, 30°C and 40°C has a difference therebetween, and the value of tanδ at any temperature is in the range of 0.4-0.8. |
