| 摘要 |
PROBLEM TO BE SOLVED: To provide a manufacturing method of a gelatinous food product having a new texture readily meltable in the mouth while having a hard texture such as baked pudding.SOLUTION: A first composition including 0.35 to 2 mass% of gelatine having a jelly strength (JIS K6503) of 50 to 300 bloom, 0.07 to 0.7 mass% of agar having a jelly strength (measurement method according to Japanese Agar Manufacturers' Association) of 200 to 400 g/cm, and water is heated to 85°C or higher (step a). The composition is cooled while flowing at least until reaching to 40°C, further cooled to 25°C or lower (step b), heated to 30 to 55°C (step c), and cooled to 20 to 25°C (step d). A foamable composition is foamed at a temperature of 25°C or lower to an overrun of 100% or more so as to produce a second composition. The first composition processed through the step d and the second composition are blended so as to produce a third composition with an overrun of 20 to 80% after blending. The third composition is cooled to be gelatinized, so that the gelatinous food product is manufactured. |
