| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject gelling agent capable of producing a kuzumochi (a pudding-like arrow-starch cake)-like food excellent in stability of good flavor and texture with time by using a combination of carrageenan with locust bean gum, xanthan gum and a potassium salt. SOLUTION: This gelling agent is the one for preparing a gelled substance from a raw material containing wheat flour, dogtooth violet starch and water and contains (A) a carrageenan [e.g. the one containing (A1 ) ι-carrageenan and (A2 ) κ-carrageenan so as to provide (40:60) to (70:30) weight ratio of the components A1 :A2 ], (B) locust bean gum and (C) xanthan gum as principal components and (D) a potassium salt [e.g. potassium chloride or (di)potassium phosphate] as an accessory component. For example, the gelling agent contains the components A to C so as to provide 60-95 wt.% of the sum total thereof based on the total amount of the gelling agent and respective (68:32) to (80:20) of the weight ratio of the components A:B and (95:5) to (85:15) weight ratio of the components B:C. The component D is contained in an amount of 10-50 wt.% based on the component A. |
