| 摘要 |
A center-filled jelly product is made with (a) a liquid filling containing between about 0.5% and about 5% flavor and (b) jelly material completely encasing the liquid filling, the jelly material comprising between about 9% and about 19% gelling agent. The liquid center filling provides the product with a strong initial flavor impact when bitten into. In an embodiment, the outer jelly material is transparent, and maintains a well-defined boundary with the liquid center filling. The outer jelly material provides a chewy texture to the product. The product is made by (a) making an outer jelly confection by (i) dissolving a gelling agent in water to form a gelling solution; (ii) heating a syrup containing a bulk sweetener to form a first mass; and (iii) mixing the first mass, the gelling solution and optionally o ne or more secondary ingredients to form a second mass; (b) making a liquid filling by mixing a thickening agent, one or more bulk sweeteners, water and flavor to form a liquid filling; and (c) depositing the second mass at a temperature of between about 60~C and about 85~C, and the liquid filling at a temperature of between about 50~C and about 85~C, into a mold such that the liquid filling is totally encased by the second mass and the second mass wil l fill into at least a portion ofthe shape of the mold. |
