| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for preventing water transfer of food, with which water transfer between a food having a high water content and a food having high moisture absorption/water permeation. <P>SOLUTION: The agent for preventing water transfer of a food is obtained by mixing a base material composed of a tuberous root of konjak or glucomannan in a powdery state, in a sol state or in an aqueous solution or pasted glucomannan with a coagulant. A thickening polysaccharide may be added besides the base material. One or more kinds of guar gum, tara gum, gelatin, locust bean gum, sodium alginate, pectin, agar, curdlan, xanthan gum, chitin, chitosan, starch, casein and pullulan may be added as the thickening polysaccharide. At least one or more kinds of alkali hydroxides, alkali carbonates and alkali phosphates such as calcium hydroxide, sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, trisodium phosphate, tripotassium protein, etc., and basic amino acids such as arginine, histidine, methionine, lysine, ornithine, etc., may be added as the coagulant. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
