| 摘要 |
PROBLEM TO BE SOLVED: To obtain a gel-like food providing a smooth palatability, not forming spots of aggregate in appearance even after a heat sterilization process in a gel-like food of type which comprises egg components and a whey protein and is gelled by using a hydrocolloid. SOLUTION: This method for producing a gel-like food comprises a process for mixing a first component liquid obtained by formulating a part or the whole of a fat-containing raw material with an organic acid monoglyceride with a second component liquid obtained by formulating a part or the whole of a fat-free raw material with a polyglycerol fatty acid ester having >=10 HLB, a process for thermally sterilizing the raw material liquid containing the first component liquid and the second component liquid and a process, after the mixing process and the sterilization process, for gelling the raw material liquid containing the first component liquid and the second component liquid. |
