| 摘要 |
PURPOSE:To obtain the subject food with moderate hardness and hetero-feel, by adding a coagulant to an aqueous sol consisting mainly of KONJAK (devil's tongue) mannan followed by mixing with food material(s) such as minced meat and then by freezing treatment. CONSTITUTION:An aqueous sol made up of (A) 1pt.wt. of KONJAK (devil's tongue) mannan, (B) 0.2-10pts.wt. of a second gell-forming material such as potato starch or corn starch, and (C) 15-50pts.wt. of water is incorporated with (D) 0.01-0.04pt.wt. of an alkaline substance such as calcium hydroxide or sodium carbonate followed by kneading the product with food material(s) such as minced meat or vegetables. Thence, the resulting kneaded product is formed, if needed, to a specified shape followed by freezing, thus obtaining the objective food free from shrinkage when heated. Preferably, said gell-forming material is e.g., starch, grain powder, animal protein and/or vegetable protein. |
