| 摘要 |
PROBLEM TO BE SOLVED: To obtain macerated foods in which taste and texture inherent in ingredients are not impaired, and which are used as foods for persons who have difficulty in chewing and for the elderly, and are used as ingredients for baby food, without soaking the food in a highly-alkaline aqueous solution.SOLUTION: Macerated food is produced by soaking tenderized food raw material in a low-alkaline (pH 7.5 to 8.5) macerating solution containing starch, curdlan and albumen. |
