| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide gel-state food applicable to cold flow where content constituent can be uniformly maintained without causing roughening or coagulation of protein even when subjecting the food to severe heat sterilization such as retort sterilization. <P>SOLUTION: The gel-state food contains milk raw material, a gelling agent and a composition containing microcrystalline cellulose. The gelling agent comprises at least one kind selected from agar, gellan gum, carrageenan, xanthan gum, Locust bean gum and Cyamoposis Gum. An amount of the gelling agent and a microcrystalline cellulose-containing composition added are respectively 0.05-4 wt.% and 0.2-2 wt.% based on the gel-state food. The food contains egg yolk. <P>COPYRIGHT: (C)2004,JPO |
