| 摘要 |
PURPOSE:To obtain the subject food reduced in difference of hardness between the surface part and the inside and excellent in texture and appearance by forming an aqueous solution of a gelling substance to which beta-starch is added into globular gel and heating the resultant gel to convert beta-starch to alpha starch. CONSTITUTION:An aqueous solution of a gelling substance, e.g. sodium alginate, to which preferably 5-30wt.% beta-starch such as tapioca starch is added is formed into globular gel in a gelling liquid and then the resultant globular gel is heated to provide the objective food in which beta-starch is converted to alpha starch. Furthermore, a water-insoluble dietary fiber preferably is included in the globular gel. |
