PRODUCTION OF FREEZE-RESISTANT GELATINIZED FOOD

摘要

PURPOSE:To obtain the title food not growing crystal of ice even by freezing of coordinated water in gel matrix in freezing and preservation by blending a food with a gelatinizing agent and an auxiliary. CONSTITUTION:A food is blended with a gelatinizing agent (preferably curdlan or iota type carrageenan) and an auxiliary (e.g. glycerol or propylene glycol) and aged at 40-60 deg.C for 10-20 minutes to give the objective food.