| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a jelly-like food product containing protein which keeps pH lowered for improving its preservability, and the content of protein set at 5.0% or more, and is smooth and flavorous without aggregation of protein. <P>SOLUTION: The jelly-like food product which contains 5.0% or more of protein and is smooth and flavorous without aggregation of protein is manufactured by using 0.05-5.0% of LM pectin as a gelatinizer and 0.01-5.0% of phytic acid. <P>COPYRIGHT: (C)2008,JPO&INPIT |
