Jellied foods and manufacturing method thereof

Details Jellied foods and manufacturing method thereof Jellied foods and manufacturing method thereof

A - Human Necessities

23

L

99/167, 99/21

A23L 1/06 (2006.01) A23L 1/00 (2006.01) A23L 1/064 (2006.01) A23L 1/08 (2006.01) A23L 3/10 (2006.01) A23P 1/08 (2006.01)

Patent

CA 1333234

A jellied food is manufactured by the manner that a jelly-like substance mixed and heat agitated in the liquid state is first filled in the container and a cream- or jam-like substance separately prepared and solidified in a predetermined shape is then incorporated into the jelly-like substance in the container at a temperature range at which the jelly-like substance is not solidified, and in the range below a melting point of the gelling agent contained in the jelly-like substance. The cream- or jam-like substance includes a gelling agent having a melting point lower than that of the gelling agent of the jelly-like substance. The container is then heat sterilized at a temperature of the melting point of the gelling agent of the jelly-like substance with the cream- or jam-like substance preserving the shape and quality at the time when it was contained in the container. The cream- or jam-like substance is also prepared by diluting the same with an amylopectin and water in a paste substance. The thus prepared substance is frozen, and the frozen paste substance is incorporated into the jelly-like substance separately prepared and contained in the container before the jelly-like substance is not solidified. The parts of the jelly-like substance surrounding the frozen substance are instantaneously solidified to form a thin film therearound. The container is then sealed and heat sterilized, whereby a jellied food with the cream- or jam-like substance preserving the shape and quality at the time when it was contained in the container, can be obtained.

604966

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