| 摘要 |
PROBLEM TO BE SOLVED: To prepare a jelly food having high heat-resistance and good meltability in the palate. SOLUTION: This jelly food stably keeps the gelled state within the temperature range of 0-100 deg.C and is varied to have a liquid-like fluidity immediately after application of pressure. The food can be prepared by using a low-molecular gelan gum as a gelling agent. The low-molecular gelan gum is produced by heating a gelan gum sol under acidic condition to break the molecular chain. The gel strength is preferably 10-100 gf. The food exhibits unique property to take a gelatinous state on a spoon and immediately change into liquid state in the palate. |
