| 摘要 |
A gelled food composition containing fruit pieces distributed therein is obtained by preparing, separately, a jelly ground mass composition and a fruit composition which contains fruit pieces and then combining the two compositions and cooling to obtain the gelled composition wherein (a) to prepare the jelly ground mass, ingredients, in amounts by weight based upon jelly ground mass weight, of from 15% to 30% sugar, of from 0.4% to 0.7% xanthan and of a gelling agent which is (i) from 0.5% to 1.5% of a carrageenan composition, (ii) from 0.4% to 1.0% of a carrageenan composition and from 0.1% to 0.5% locust bean gum and (iii) from 0.1% to 0.5% of gellan gum, are blended into water at a temperature so that the ingredients are suspended in the water, and (b) the fruit composition is prepared with fruit pieces and with xanthan in an amount, by weight based upon the weight of the fruit composition, of from 0.4% and 0.7%. Both compositions are heated to a temperature and for a time to at least pasteurize them, and to obtain the final gelled composition, the fruit composition, at a temperature of from 10° C. to 20° C., is injected into a stream of the jelly ground mass having a temperature which is not below a temperature which effects gellation, and the composition so combined is heated to a temperature above 70° C. for preventing gellation and filled into a container which then is sealed and cooled to gel the product to obtain the gelled product in the container.
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