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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| creator | LIM, JAE GAK JUNG, WON DAE SON, GYEONG HYEON KIM, GYEONG RIP KANG, DAE IK |
| description | 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. |
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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. 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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.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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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 | ACID JELLY FOOD FOR DESSERT AND PRODUCING METHOD |
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