| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject food having improved viscosity characteristics, shape-retainability, salt resistance, acid resistance, precipitation-preventing function, etc., and remarkably improved taste, flavor and palatability compared with conventional food by including a highly viscous xanthan gum having a specific high viscosity. SOLUTION: This food contains a highly viscous xanthan gum having a viscosity of 4,000-25,000 mPa.s (measured by Brookfield viscometer at 6 rpm and 25 deg.C) in the form of an aqueous solution having a xanthan gum concentration of 0.5 wt.%. When the aqueous solution of the highly viscous xanthan gum is heated at 120 deg.C far 3 hr, the viscosity of the solution preferably decreases by >=3,000 mPa.s (measured by Brookfield viscometer at 6 rpm and 25 deg.C) compared with the solution before heating. The highly viscous xanthan gum is preferably produced from a xanthan gum having a drying loss of <=50 wt.% (drying under normal pressure at 105 deg.C for 5 hr) by heating the xanthan gum at 100-140 deg.C for >=30 min. |
