| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a maple jam-like food easily spreadable on pancake, or the like, to afford its physical properties while retaining flavor and neat transparency inherent in maple syrup, having stability when not unsealed yet and also stability after unsealed, and easily and stably producible as well. <P>SOLUTION: The maple jam-like fool can be afforded with stability when not unsealed yet, namely being easily applicable to and spreadable over pancake, or the like, owing to its moderate viscosity by adding low-strength agar-agar to low-viscosity liquid maple syrup. That is, the basic physical properties as long-term stable properties of this food is afforded by gelatinizing the low-strength agar-agar. Besides, stability of this food after unsealed can also be afforded by adding at least one of thickening polysaccharides other than the low-strength agar-agar. A method for producing this maple jam-like food is also provided, comprising the following practice: Water and two or more kinds of thickening polysaccharides including low-strength agar-agar are mixed together and heated to effect swelling. The resultant solution thus swollen is served as an agar-agar liquid. The solution is then incorporated with another agar-agar liquid prepared as maple syrup followed by homogeneous mixing, heating, deaeration at reduced pressure, saccharinity adjustment, cooling and then packing and packaging. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
