PURPOSE: To provide a method for modifying a flocculated and gelatinized edible material capable of properly modifying physical properties of a gel with a small amount thereof added without impairing flavor essential to the flocculated and gelatinized substance.
CONSTITUTION: The subject method is characterized in that powdery polysaccharides insoluble or sparingly soluble in a flocculated and gelatinized substance are added thereto. Since the powdery polysaccharides insoluble or sparingly soluble in the flocculated and gelatinized substance are added, grains of the polysaccharides fill the interstices between the network tissues of the flocculated and gelatinized substance. Thereby, physical properties of the gel can effectively be modified with a small amount thereof added without impairing the flavor essential to the flocculated and gelatinized substance.
TANAKA TATSURO
OTA TAKAO
NAKAGAWA KYOKO
