| 摘要 |
PURPOSE:To provide the subject food containing a heat-resistant albumen, having proper gel strength and starilizable at a high temperature to give excellent preservability. CONSTITUTION:The objective food contains a heat-resistant albumen. The content of the heat-resistant albumen is preferably 1-70% in terms of solid based on the gelatinized food. The heat-resistant albumen can be prepared by diluting 1 pt. of albumen with 1-3 pts. of fresh water, adjusting the pH of the obtained albumen liquid to >=10 with an alkali, heating the obtained albumen liquid at >=85 deg.C for 5-15min and drying the product. |
