Development of a New Confection by Use of Curdlan 13140-Starch Gel

Abstract

In order to develop a practical use of Curdlan 13140-starch gel, a Uiro like confection (a kind of a gelatinous sweetened rice cake) was designed and its processing conditions were investigated. The textural properties of PS-starch gel were varied by addition of other materials. For instance, the gel added with 2% of instant coffee powder became tough and elastic, while the gel added with either 20% of milk or mushed red beans ("An" in japanese) became weak and easily shattered. The gel strength of PS-starch gel was remarkably decreased when the temperature of gel increased. In the case when the gels were stored at 10°C or 20°C for 4 weeks, the changes of gel strength were small, but Young's Moduli were increased gradually with the prolonged storage period of gels.