Vegetable-based mousse product made from vegetable stock and vegetable gelling agent such as marshmallow root, foamed by air bubbles

摘要

The mousse is made from a vegetable stock produced from chopped vegetables that are mixed vigorously and heated to 67 - 70 degrees C, and then jellified by a gelling agent selected from the group comprising marshmallow root, violet leaf, pectin, carragheen, agar-agar, manioc, carob gum, guar gum, gum arabic, tara gum and others, and a stabilising agent. The mousse, which is foamed by fine air bubbles, also contains butter or reduced fat reconstituted butter at a rate of 250 to 290 g to 750 g of stock. The cooled mousse, which can be kept in a refrigerator or frozen, can be used, for example in sandwiches.