| 摘要 |
PURPOSE:To prepare a jelly cake having smooth surface, free from coagulum, by adding a gelatinizing substance and cheese to water to obtian a liquid emul sion and increasing the pH of the emulsion above the isoelectric point to effect the gelatinization of the emulsion. CONSTITUTION:A gelatinizing substance such as extracted algae is added to water. Cheese, etc. is treated with an alkaline substance, added to the above solution, and heate under stirring to obtain a liquid emulsion. The pH of the emulsion is adjusted to the isoelectric point or thereabove, and the emulsion is cooled or heated to effect the gelatinization of the emulsion by the action of the gelatinizing substance added to water. The cheese is e.g. vegetable cheese, naturalcheese, cream cheese, etc., and the alkaline substance is sodium phosphate, orgnaic acid sodium salt, etc. The amount of the alkaline substance is preferably about 1-5%. The gelatinizing agent is e.g. carrageenan, furcellaran, agar, gelatin, etc.
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