| 摘要 |
PROBLEM TO BE SOLVED: To obtain a gel-like food base capable of easily preparing a homogeneous jelly liquid without heating and having excellent storage stability for a long period by dispersing a cold water-soluble gelling agent in a fatty oil which is liquid at ordinary temperature. SOLUTION: This base for gel-like foods is prepared by dispersing a cold water-soluble gelling agent, preferably cold water-soluble gelatin and/or α-starch, preferably in an amount of 0.1-0.3 pt.wt. in a fatty oil or a fatty oil-based raw material liquid at ordinary temperature, such as rice oil, preferably in an amount of 1 pt.wt. and preferably further adding a lipophilic emulsifier such as a sucrose fatty acid ester preferably having a HLB of 2-5 preferably in an amount of 0.05-0.1 pt.wt. to the dispersion. It is preferable that the base for the gel-like foods and an aqueous raw material having a viscosity of >=300 cP are emulsified and subsequently gelled to prepare the gel-like food. |
