| 摘要 |
PURPOSE:To obtain the title gel by adding, in advance, ethanol or ethylene glycol to an aqueous solution of kefiran when the aqueous solution of kefiran is left at rest at low temperatures and gelled. CONSTITUTION:Kefiran obtained from kefir granules is made into a >=1wt.% aqueous solution followed by adding ethanol or ethylene glycol to this solution, and the resultant solution is left at rest at low temperatures (pref. ca.5 deg.C). The amount of the ethanol or ethylene glycol to be added is ca.2-10vol.% (pref. 4-8vol.%) based on the aqueous solution of kefiran. If an aqueous solution of kefiran with concentration comparable to that obtained by the above-mentioned process is incorporated with ethanol or ethylene glycol and casein or a phosphate salt and the resultant solution is left at rest at low temperatures, a gel of higher mechanical strength than that of a gel from the above-mentioned process can be obtained. The amount of the casein to be added is equal to or less than that of the kefiran present in the aqueous solution, and the amount of the phosphate salt (e.g., Na salt) to be added is pref. ca.0.1-1M. |
