| 摘要 |
PROBLEM TO BE SOLVED: To obtain a protein-including gel-like food including protein in a comparatively high concentration, having refreshing feelings both on the tongue and in passing the throat without being sticky when being eaten, excellent in filling feeling and capable of enduring even long-term preservation. SOLUTION: This protein-including gel-like food includes 1-15 wt.% protein and has 3-15 g hardness at 5 deg.C, viscosity at 25 deg.C of 50-300 mPa.s at 50 s-1 shear rate, 30-200 mPa.s at 100 s-1 shear rate and 20-150 mPa.s at 200 s-1 shear rate, and shows pH 3.2-5.5. |
