| 摘要 |
PURPOSE:To easily carry out mechanical molding or a loose food ingredient having low mutual integrity such as carrot, etc., without exerting bad influence on organic functions such as taste, flavor, savor, etc., by coating the loose food ingredient with gelatin jelly. CONSTITUTION:Firstly, a food ingredient such as carrot, burdock, etc., having low integrity one another is coated with gelatin jelly or blended with thinly cut pieces of gel of gelatin jelly and mechanically molded. The gelatin jelly has preferably 1.5-8g/dl gelatin concentration and 100-500g/cm<2> jelly strength. |
