| 摘要 |
A chilled dessert product is provided that comprises a moulded gel part, containing 40-95 wt% water, 0.05-5 wt% agar, 1-11 wt% protein and 3.5-35 wt% fat. At least 50% of the surface of the gel part is coated with a fat-based anhydrous coating. The product has a temperature of 1-10°C. Its manufacturing does not require freezing or extrusion and syneresis and use of moisture binders can be prevented. The product can be prepared preparing a gel in a mould that comprises 40-95 wt% water, 0.05-5 wt% agar, 1-11 wt% protein and 3.5-35 wt% fat, demoulding the gel and causing its temperature to be 0-25°C, coating at least 50% of the surface of the gel part with a fat-based anhydrous coating material that has a temperature of 20-40°C, and storing the product at 1-10°C. |
