| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a jelly drink with which functional components of Konnyaku can be naturally taken in through foods, and to provide a method for producing the jelly drink. <P>SOLUTION: The jelly drink contains Konnyaku (paste made from arum roots) beads. The jelly drink is produced by adding the beads to a liquid phase so as to have softness and elasticity more than conventional jelly drinks, wherein the liquid phase has jelly texture and contains a jelly liquid produced by using gellan gum, carrageenan and xanthane gum as the gelling agent and the beads are produced from Konnyaku having comparatively harder texture than the liquid phase of jelly texture, filling the obtained mixture into a container while sufficiently sterilizing and agitating within a temperature range at which the Konnyaku beads are not burnt and stuck, and cooling the mixture while shaking, thereby the Konnyaku beads are uniformly distributed in the jelly texture liquid so that the taste on biting when drinking is reinforced, and quality stability in distribution is reinforced. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
