| 摘要 |
PURPOSE:To obtain a food preservable for a long period at about ordinary temperature by using curdlan which is heat coagulable polyaccharides as gelling agent. CONSTITUTION:A dispersion of curdlan in about preferably 3-5wt.% concentration is applied to a thermal cooked food, such as roasted rice cake, fried 'TEMPURA' (Japanese deep-fried food) or boiled noodles, or nonheated food, such as 'KAGAMI-MOCHI' (round mirror-shaped rice cake), and the curdlan is thermally coagulated by hot-air drying, roasting or heating in a range, etc. |
