| 摘要 |
A gelatine food product is prepared by absorbing a palatable ingredient in a gelatine substance while the palatable ingredient is in the form of a foam. The palatable ingredient may be a liquid flavour for example fruit juices or flavour concentrates, or an edible acid or sugar. In practice, a solution is formed of the palatable ingredient, and a foam formed therein by passing an inert gaseous material such as air, carbon dioxide or nitrogen therethrough or by addition of a carbonate such as carbonate or bicarbonate of sodium or potassium to the solution which has been acidulated. With fruit juices, the normal acidity may be relied on or citric, tartaric or malic acid or acid salts thereof may be added. The gelatine substance is then mixed with the foam which keeps the particles thereof dispersed and prevents formation of lumps. A relatively low temperature may be maintained during the foam-forming or mixing operation or both. Thus heat of absorption may be removed by chilling to about 0-20 DEG F. during the mixing. Excess moisture may be removed from the resultant product, for example, where a free-flowing granular product is desired, by passing a stream of relatively dry warm gas such as carbon dioxide or air, e.g. at 100 DEG F., and having a relative humidity of 10 per cent, over the mass. The product may be used in a gelatine dessert as the flavour and gelatine ingredients. |
