PREPARATION OF JELLY DOUGH

PURPOSE:To enable the easy preparation of a low-viscosity jelly dough capable of providing a uniform dispersion of a gelling agent composed of xanthan gum or locust bean gum, easily transferable and readily maintaining the gel breaking strength high. CONSTITUTION:The jelly dough is prepared by a ste...

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Bibliographische Detailangaben
Hauptverfasser:	FUKUI MASAHIDE, FUJIKI HIROAKI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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:	PURPOSE:To enable the easy preparation of a low-viscosity jelly dough capable of providing a uniform dispersion of a gelling agent composed of xanthan gum or locust bean gum, easily transferable and readily maintaining the gel breaking strength high. CONSTITUTION:The jelly dough is prepared by a step for heating and stirring an aqueous dispersion of xanthan gum and deaerating the dispersion and a step for adding an aqueous dispersion of locust bean gum and a sodium salt of an organic acid to the resultant dispersion of the xanthan gum, heating and stirring the dispersion of the gelling agent and dissolving the gelling agent therein.