| 摘要 |
PROBLEM TO BE SOLVED: To obtain a gel food material of low calorie, having a pH of 5-2, developing water retention and consistency and good taste by containing mainly water-insoluble pentosan in wheat flour, in addition, acidic insoluble high- molecular-weight protein and lipid. SOLUTION: This food material comprises mainly pentosan, in addition, an acidic insoluble high-molecular-weight protein such as wheat gluten and a lipid such as phospholipid or triglyceride. The objective material is prepared by stirring wheat flour in the presence of water, then adjusting the pH to 3-4 to remove the fraction soluble in water, the starch fraction and the gluten fraction. In an embodiment, 1 pt.wt. of wheat flour is dispersed in 3 pts.wt. of water, the dispersion is stirred in an automated mortar at a pH of 3.5 to effect teaching. Then, the dispersion is adjusted in its pH to 3-4 and centrifuged. The objective food material is freeze dried to give a porous food product, thus can be used in the production of a food product like 'KOYA TOFU' (a kind of dried porous bean curd). |
