JELLY BEVERAGE AND METHOD FOR MANUFACTURING JELLY BEVERAGE

WIPO Patent Application WO/2018/025354

A1

The present invention addresses the problem of providing an oil-rich jelly beverage which shows no separation of an oil and jelly during long-time storage or at eating and can be easily eaten. Provided are: a jelly beverage comprising 5-30 mass% of a fat or oil, a gelling agent and water and having a hardness of 2000-20000 N/m2, characterized in that the fat or oil is a fat or oil derived from a powdery fat or oil; and a method for manufacturing a jelly beverage having a hardness of 2000-20000 N/m2, said method comprising dissolving a powdery fat or oil and a gelling agent in water under heating and then cooling and solidifying the mixture, characterized in that the amount of the starting powdery fat or oil is controlled so as to give a fat or oil content in the obtained jelly beverage of 5-30 mass%.

JP2011229422	FOOD CONTAINING SUCROSE, ISOMALTULOSE, AND/OR ISOMALTULOSE REDUCED PRODUCT
WO/2023/133716	ROSE AND CHINESE YAM JELLY PROCESSING SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINT SYSTEM
JPH0714331	[Title of Invention] Hydroxypropyl starch hydrolysis product

ORIHARA YUKIKO (JP)

PCT/JP2016/072830

February 08, 2018

August 03, 2016

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NISSHIN OILLIO GROUP LTD (JP)

A23L21/10; A23L2/00

JP2015195749A	2015-11-09
JPS6342659A	1988-02-23
JP2000135070A	2000-05-16
JP2006129868A	2006-05-25
JP2016146801A	2016-08-18

NISSHIN OILLIO, NISSHIN MCT POWDER, 14 December 2015 (2015-12-14), Retrieved from the Internet [retrieved on 20161004]
See also references of EP 3494801A4

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