| 摘要 |
PURPOSE:To obtain a structure resembling the natural granular fish eggs, by incorporating many particles of an edible fat or oil in a granular material of an edible gel. CONSTITUTION:An edible gel-forming component, e.g. a seed protein, polypeptide or vegetable rubber-like mateial, vegetable seed component, polysaccharide, cellulosic derivative or starchy derivative, is mixed and emulsified with 0.3- 20wt% edible fat or oil, e.g. olive oil, safflower oil, corn oil, fish oil or liver oil, in the form of many fine particles having an average particle diameter <=20mu. The resultant emulsion is gelatinized in the form of granules in an aqueous coagulating bath containing a chemical gelling agent. |
