PURPOSE: To obtain a food having cartilage-like crispy texture, not separating water even after long-term preservation by drying an edible gelatinous cellulose immersed in syrup into a specific state.
CONSTITUTION: An edible gelatinous cellulose immersed in syrup is dried into a state in a frame of oblique lines obtained by connecting points (1.0, 13), (0.6, 30), (0.8, 80), (0.9, 89), (2.7, 67) and (2.9, 33) when solid content concentration (g/100cc) of the edible gelatinous cellulose is taken at x-axis and saccharide concentration (wt.%) is taken at y-axis. An edible gelatinous cellulose immersed in syrup having 5-30wt.% saccharide concentration is dried in a preferable range fixed between the saccharide concentration and the weight after drying.
IMAI HIROTAKA
HASHIMOTO HIKOTAKA
