| 摘要 |
PROBLEM TO BE SOLVED: To provide: a starchy gelatinizer to produce a gelatinous composition having resistance to aging, little stickiness, and crispy texture; and a starchy gelatinous food product.SOLUTION: The starchy gelatinizer includes: (A) unprocessed bean starch; and (B) one or more kinds of starch selected from the group consisting of (1) potato starch, tapioca starch, or waxy corn starch having the degree of swelling of 5.0 to 9.9 mL and (2) sago starch or sweet potato starch having the degree of swelling of 5.0 to 10.0 mL. A mass ratio of (A):(B) is 1:1 to 23:1. The starchy gelatinous food product has a mass ratio of (A):(B)=1:1 to 23:1 and a sum total of (A) and (B) of 6 to 10 mass% relative to the entire food product. |
