| 摘要 |
PROBLEM TO BE SOLVED: To provide a gel-impregnated cake which is one obtained by impregnating a porous foodstuff with a gel, has both half fresh feeling and viscoelasticity, unprecedented, quite new texture, freshness and good chewability.SOLUTION: In a psyllium gel-impregnated cake obtained by impregnating a porous foodstuff with a gel, the gel includes psyllium seed gum and a saccharide, the solid content weight of the gel is 30-90% of the total solid content weight of the gel-impregnated cake and the moisture value of a gel-impregnated part is 7-20 wt.% to give the psyllium gel-impregnated cake. |
