| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject composition resistant to temperature change, nonsticky to the hand even at >=40 deg.C high temperature, excellent in shape sustainability and rich in viscoelasticity, and to provide a method for easily producing the elastic food composition in a short time. SOLUTION: This elastic food composition is obtained by including a water- soluble carrageenan having at least one of the characteristics: (1) at least soluble in <=50 deg.C water, (2) no gelation of its 1.5 wt.% aqueous solution at 25 deg.C, (3) a mixture of τ- or κ-type, or both the types and (4) containing calcium ion at <=0.1 wt.%. |
