| 摘要 |
<P>PROBLEM TO BE SOLVED: To prevent transfer of coloring matter and water content in a food product having high water content. <P>SOLUTION: The method for preventing transfer of coloring matter and water content in the food product comprises adding a thickening polysaccharide or at least one kind of material selected from the thickening polysaccharide, oil and fat and water-insoluble dietary fiber to the food product containing either one or both of an edible material having high water content and a fruit. Sol-like devil's tongue powder or glucomannan or a material obtained by dissolving devil's tongue refined flour in water or pasted glucomannan is used as the thickening polysaccharide. Guar gum, Tara gum, gelatin, locust bean gum, sodium alginate, pectin, agar, curdlan, xanthan gum, carrageenan, chitin, chitosan, starch, casein, pullulan, or the like, can be used as the thickening polysaccharide. The glucomannan used has 10-350 μm average particle diameter and is powdery and contains 0.1-2 wt.% thickening polysaccharide. <P>COPYRIGHT: (C)2004,JPO |
