| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide foods such as dessert each having previously unheard palatability, exhibiting gelatinous externals, having elasticity and slime property. <P>SOLUTION: The foods, such as desserts, having previously unheard palatability are made by using starches as the gelation material, have gelatinous property essentially comprising starches but nevertheless have slime property, are hardly collapsed when being added with an external force, and have physical properties with no yielding point when measured with a rheometer. The starches usable as the gelation materials are preferably one or more of modified starches such as starches treated with sodium hypochlorite, heat-treated starches, oxidized starches, slightly crosslinked starches, etherified starches and esterified starches of tapioca starch, potato starch and cereal starch. The compounding ratio of the starches used as the gelation material can be 2-14 mass %. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
