| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a heat-resistant gelled food, by which the excellent heat-resistant gelled food can easily be produced using conventional known gelling agents. <P>SOLUTION: This method for producing the heat-resistant gelled food is characterized by thermally melting a gelling agent (LM pectin, gellan gum, an alginate, or the like) having a cationically gelling property and a gelling agent (agar, gelatin or the like) having a cold-gelling property in the absence of a cation and then cooling the melted mixture to gel, or thermally gelling the water-kneaded product of a protein flour (wheat flour or the like) containing the gelling agent having the cationically gelling property to gel, if necessary, shaping the obtained gelled product, and then immersing the shaped product in a cation-containing solution to further advance the gelation. <P>COPYRIGHT: (C)2003,JPO |
