ACID JELLY FOOD FOR DESSERT AND PRODUCING METHOD

PURPOSE: Method for producing acid jelly that has proper gel strength and texture for dessert and diffuses flavor well even after sterilization process is provided. CONSTITUTION: The producing method of the acid jelly has the following steps: (i) adding a solid mixture of gelling agents, a sequestra...

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Bibliographische Detailangaben
Hauptverfasser:	LIM, JAE GAK, JUNG, WON DAE, SON, GYEONG HYEON, KIM, GYEONG RIP, KANG, DAE IK
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: Method for producing acid jelly that has proper gel strength and texture for dessert and diffuses flavor well even after sterilization process is provided. CONSTITUTION: The producing method of the acid jelly has the following steps: (i) adding a solid mixture of gelling agents, a sequestrant like citric acid and sweetenings to a water solution of liquid fructose or starch syrup and heating with stirring; (ii) forming texture of jelly by adding 0.1-0.6wt% of calcium lactate, calcium sulfate or calcium gluconate right after the completion of hydration of the gelling agent; (iii) adding fruit juice, acidulant, spices and food colors; and then (iv) sterilizing and cooling after charging in a container. The gelling agent is a mixture of 0.2-0.8wt% of capa-carrageenan and Locust Bean Gum, and the produced jelly has pH 3.0-4.0.