Title:
PRODUCTION OF THREE-LAYER JELLY FOOD
Document Type and Number:
Japanese Patent JP3262318
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a simple method for producing a three-layer food having good taste and texture and clear boundary.
SOLUTION: A jelly solution having pH 2.5-3.5 is emulsified by using a polyglycerol fatty acid ester having ≥10 HLB as an emulsifier and cream having 0.3-2 μm average particle diameter of fat globule is added to the resultant emulsion and pH of the mixed solution is controlled to ≤4 and the solution is subjected to heat sterilization at 80-90°C to the objective three-layer jelly food. In the resultant three layer jelly food, cream layer is divided in two layers composed of a layer having condensed feeling and a layer suppressed in condensed feeling and having soft texture, and a jelly layer which is the lowest jelly layer has simple sour taste.
Inventors:
Akihiro Yamamoto
Makoto Kodaira
Hitoshi Aikawa
Makoto Kodaira
Hitoshi Aikawa
Application Number:
JP7508697A
Publication Date:
March 04, 2002
Filing Date:
March 27, 1997
Export Citation:
Assignee:
Snow Brand Milk Products Co., Ltd.
International Classes:
A23C13/12; A23L21/10; (IPC1-7): A23L1/06; A23C13/12
Domestic Patent References:
| JP8242786A | ||||
| JP4818813B1 |
Attorney, Agent or Firm:
Murayama Midori
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