| 摘要 |
PURPOSE:To obtain the subject soft composition having excellent physical properties and shape retention, wet and readily soluble in the mouth by blending water with a composition for foods in a specified ratio, heating the resultant mixture and subsequently cooling. CONSTITUTION:For example, (A) 100 pts.wt. composition for foods containing (i) 5-50wt.% (based on solid matter) glucose polymer having >=200000 molecular weight and having alpha-1,4 bonds and other bonds in the molecule and (ii) a glucose polymer composed of alpha-1,4 bonds in an amount satisfying 85wt.%<i/(i+ ii)X100<100wt.% is admixed with (B) 150 pts.wt. water. The resultant mixture is heated at >=70 deg.C and cooled to 25 deg.C, thus giving the objective composition having 0.3-0.8 ratio (G''/G') (=tandelta) of dynamic viscosity (G'') of the baked material to dynamic elastic modulus (G'). |
