PREPARATION OF JELLY DOUGH

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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Hauptverfasser: FUKUI MASAHIDE, FUJIKI HIROAKI
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Sprache:eng
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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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creator FUKUI MASAHIDE
FUJIKI HIROAKI
description 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.
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subjects 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
title PREPARATION OF JELLY DOUGH
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