| 摘要 |
PURPOSE:To obtain a food having gelatinized only on the surface, not dissolving, not swelling and not collapsing during long-period preservation, by attaching a gelatinizing agent to the surface of a solid material of a starchy food and immersing the solid material in a solution containing a polyvalent metallic ion. CONSTITUTION:(A) A solid material of food ingredient [e.g. rice, UDON (wheat vermicelli), patty of WANTAN (Chinese flour dumplings with pork therein, served in soup), etc.] comprising starch as a main component is mixed with (B) preferably 0.1-5wt.% gelatinizing agent (e.g. alginic acid, etc.) or immersed in an aqueous solution of the component B or coated with the aqueous solution so that the component B is attached to the surface of the component A or contained in the component A. Then the resulting material is immersed in (C) water or a seasoning solution containing preferably 0.1-5wt.% polyvalent metallic ion (e.g. calcium, etc.) and the surface part is gelatinized to give the aimed food. |
