| 摘要 |
PROBLEM TO BE SOLVED: To obtain a food free from spinnability, smooth in palatability and having pulp texture and thick feeling. SOLUTION: This food is produced by heating a food material, which contains 0.1-1 pt.wt. of low-telly-strength agar and about 0.1-1 pt.wt. of heat coagulable β-1,3-glucan (e.g. curdlan) based on 100 pts.wt. of the objective food having pulp texture, up to about 90 deg.C or higher under stirring and subsequently cooled down to about 40 deg.C or lower. |
