Title:
JELLIED FOOD PRODUCT AND ITS PRODUCTION METHOD
Document Type and Number:
Japanese Patent JP3619382
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a jellied food product free from a change in physical property and texture even when the sugar concentration in the jellied food product is increased, keeping the juicy texture and mouth feeling and having a heat resistance and a freezing property.
SOLUTION: This jellied food product comprises preparing a solution containing 0.05-2.0 wt.% gellant gum as a gelling agent, 0.05-0.50 wt.% agar, 50-80 wt.% sugar and further salts, filling the solution into a container after the solution is heated and dissolved and gelating the solution by cooling.
Inventors:
Haruhiko Isomura
Sayuri Kubo
Yamashita Kozo
Sayuri Kubo
Yamashita Kozo
Application Number:
JP397399A
Publication Date:
February 09, 2005
Filing Date:
January 11, 1999
Export Citation:
Assignee:
Kaneka Corporation
International Classes:
A23L21/10; (IPC1-7): A23L1/06
Domestic Patent References:
| JP64060336A | ||||
| JP64060337A | ||||
| JP8056580A | ||||
| JP64055152A | ||||
| JP2128651A | ||||
| JP1277460A | ||||
| JP6225708A | ||||
| JP7227239A |