| 摘要 |
PURPOSE:To obtain an ingredient for instant food having high dispersibility to give a dispersion of separated and expanded ingredient pieces when reconstituted with hot water, by adding a gelation agent to a hot liquid used for the solidification of an ingredient raw material and freeze-drying the self-frozen mixture. CONSTITUTION:An ingredient raw material composed mainly of egg is added to a hot liquid containing a gelation agent (e.g. carrageenan, gelatin, etc.) and the egg is solidified under stirring to obtain a dispersion of the ingredient in the liquid. The ingredient is taken out of the hot liquid, cooled to gelatinize the gelling agent, cut to proper size, subjected to self-freezing in vacuum and freeze-dried. |
