To prepare galactomannan-containing food excellent in viscoelasticity, shape retention, salt resistance, refrigeration resistance, or the like, by including galactomannan as an essential ingredient, the specific proportion of which is heat-treated under a specific condition.
This galactomannan-containing food includes a galactomannan as an essential ingredient, where ≥0.1 wt.% galactomannan is heat-treated at 55-150°C for ≥1 min. It is pref. to include Xanthan gum along with galactomannan to give proper viscoelasticity to the food. When elasticity is needed, the food includes galactomannan and Xanthan gum in a weight content ratio of (1:0.1)-(0.1:1). It is pref. to prepare the food by including galactomannan and, if needed, Xanthan gum and by heat treatment at 55-150°C so as for loss on drying to become ≤50 wt.%. The heat-treated galactomannan has pref. ≤0.8 mJ/mg endothermic enthalpy at 40-70°C.
TERUI YUKO
ARIMOTO MAKOTO
