| 摘要 |
PROBLEM TO BE SOLVED: To provide a low calorie-entry jam and marmalade each produced without using miscellaneous additives, causing no melting or seeping out when used for sweet buns. SOLUTION: The jam and marmalade each containing dietary fiber partially comprises, as a raw material, non-reversible glucomannan gel produced by kneading a glucomannan hydrated starch comprising glucomannan fine powder capable of passing through 150 meshes, glucomannan coagulator and water while heating the starch. |
