| 摘要 |
A green laver is soaked in a slon. contg. 5% or less slt and freeze- dryed to give the material. The obtd. material (I) is soaked in the mixed soln. of soysauce and amino acid (mixing ratio is 1:1), mixed with the mixture of agar, glyroid and wheat powder (mixing ratio is 1:2:8), mixed with sucrose, starch syrup, glutamine, caramel etc. and dissolved by heating to obtain the mixed soln (II). The (I) is mixed with the obtd. (II) (mixing ratio is 1:1) , concentrated to Brix 45 by heating at 90-100 deg.C and cooled to obtain the final product. The process has good effect for prolonging preservation of the gel-type food. |
