| 摘要 |
PURPOSE:To provide taste of good melt in the mouth free from pasty feeling, to prevent the crumblingness of jelly cake, and to use for preventing the separation of water, by adding sesbania gum to ice cream, etc. CONSTITUTION:Sesbania gum is gum obtained from seed of Sesbania cannabina of a leguminous plant, dissolved in cold water to increase viscosity, thickening is accelerated by heating, and the viscosity is raised. When this is used as an ice cream stabilizer for an ice cream, etc., a proper overrun is exhibited, and smooth taste of good melt in the mouth resistant to heat shock free from pasty feeling is shown. It may be used together with a jellying agent for crumbling prevention, water separation prevention, and taste improvement of a jelly cake, e.g., jelly, MIZUYOKAN (soft adzuki-bean jelly), custard pudding, etc. |
