| 摘要 |
Provided are: a dry composition of any of various shapes which has heat resistance that renders the composition less apt to dissolve away even when boiled and which has restorability (water swellability); and a food comprising the dry composition. The dry composition contains agar and alginic acid salts in a weight ratio of 1:1 to 1:20, and is characterized in that the alginic acid salts comprise a salt of a monovalent cation and a salt of a divalent cation, that the amount of divalent cations is 0.04-0.30 mol and the amount of monovalent cations is 0.10-0.70 mol, per mole of the monomer units of the alginic acid salts, that the molar ratio of the divalent cations to the monovalent cations is 1.0:0.35 to 1.0:8.70, and that the dry composition, when in either 20°C distilled water or 90°C distilled water, absorbs water and swells to turn to a gel, the weight of which is 15-100 times the weight of the dry composition. |
