JELLY FOOD AND ITS PRODUCTION

PROBLEM TO BE SOLVED: To produce a jelly food having an excellent jelly strength, a good texture and a smooth appearance without any pasty feeling and excellent in stability with time without causing the syneresis by including a wet heat-treated starch, a specific amount of a low-melting oil and fat...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	TSUKUDA SADAKO, HISAKU SUSUMU, KURAHASHI YOSHIKI
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:	PROBLEM TO BE SOLVED: To produce a jelly food having an excellent jelly strength, a good texture and a smooth appearance without any pasty feeling and excellent in stability with time without causing the syneresis by including a wet heat-treated starch, a specific amount of a low-melting oil and fat, water and a food material. SOLUTION: This jelly food is produced by including an oil and fat having