| 摘要 |
PURPOSE:To obtain a low-fat food having low content of fat and other fats and oils, the same texture as that of essential fat-containing food and high palatability, by dispersing gel which is meltable under heating into a food texture. CONSTITUTION:Gel containing one or more gelatinizing agents which have 100-10 deg.C melting temperature and meltable under heating, selected from gelatin, agar, carrageenan, pectin, gum, furcellaran, curdlan type polysaccharide and, if necessary, a viscosity bodying agent such as xanthan gum, carrageenan, etc., seasoning, spice, etc., is thinly cut. The thinly cut gel is dispersed into texture of a low-fat food having animal fat or other fat and oil content reduced to <=10wt% in a ratio of the gelatinizing agent to the texture of 1-25wt% preferably 4-15wt%. |
