PSYLLIUM GEL-IMPREGNATED CAKE AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide a gel-impregnated cake which is one obtained by impregnating a porous foodstuff with a gel, has both half fresh feeling and viscoelasticity, unprecedented, quite new texture, freshness and good chewability.SOLUTION: In a psyllium gel-impregnated cake obtained by impr...

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Bibliographische Detailangaben
Hauptverfasser:	MATSUI TAKEKI, YAMADA YASUMASA, MATSUKAWA TAIJI, ISE AKIKO, KITANAKA SHINSUKE, YAMADA ICHIRO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a gel-impregnated cake which is one obtained by impregnating a porous foodstuff with a gel, has both half fresh feeling and viscoelasticity, unprecedented, quite new texture, freshness and good chewability.SOLUTION: In a psyllium gel-impregnated cake obtained by impregnating a porous foodstuff with a gel, the gel includes psyllium seed gum and a saccharide, the solid content weight of the gel is 30-90% of the total solid content weight of the gel-impregnated cake and the moisture value of a gel-impregnated part is 7-20 wt.% to give the psyllium gel-impregnated cake.