| 摘要 |
PROBLEM TO BE SOLVED: To obtain buffalo berry (Elaeagnus multiflora) candy that is soft and crisp, differing from the conventional product of high elasticity and chewiness by using, as a gelling agent, two kinds of gelatin having a specific bloom value and viscosity, respectively. SOLUTION: Gelatin A having a bloom value of 120-200 and a viscosity of 900-1,800cp and gelatin B having a bloom value of 120-200 and a viscosity of 500-800cp are used as a gelling agent. The weight ratio of the gelatins A/B is preferably 1/(0.1-1.7) and the amount of these gelling agent is 3-8wt.% of buffalo berry candy. |
