| 摘要 |
PROBLEM TO BE SOLVED: To obtain seasoned liquid gel excellent in heat resistance, capable of realizing juicy feeling without passing through a freezing step and suppressing that oil and fat flow out as drip in heating and boiling when the gel is contained in food by including specific gum and oil and fat. SOLUTION: This seasoned liquid gel comprises native gellan gum, xanthan gum and oil and fat. The native gellan gum which is a substance constituting the gel is a polymer polysaccharide (having 65-70 deg.C melting point and solidifying point) originated from a microorganism and obtained as a precursor before carrying out deacyl treatment of gellan gum (Unexamined Patent Publication No.55-79397) which is polysaccharide (having about 600,000 to 700,000 molecular weight) containing two molecules of glucose, one molecule of glucuronic acid and one molecule of rhamnose as units. Since the native gellan gum is different in its properties and behavior, etc., shown when used for foods, etc., from gellan gum, the native gellan gum is a polysaccharide which is completely different from gellan gum. |
