PREPARATION OF CONTAINER-PACKED FOOD

摘要

PURPOSE:To prepare a container-packed food prevented in a poreforming phenomenon, retaining the textures and flavors of food materials and holding the smoothness of the surface and cut surface of the product by adding a thermally coagulable polysaccharide to the food and subsequently pressing and heating the mixture for the gelation thereof. CONSTITUTION:A food such as pudding is mixed with 0.1-3% of a thermally coagulable polysaccharide having beta-1, 3-glucose bonds. The mixture is heated to reach a retort oven temperature of 97-103 deg.C, kept at the temperature for 4-20 min and subsequently pressed and heated to a final temperature of 104-136 deg.C to gel the food.