| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a jelly not melting, not deforming and not decreasing by heat and water even by using the jelly in a baked food, having soft palatability. SOLUTION: A raw material containing a pectin having <=50% esterification degree is coagulated by using a calcium salt having <=0.02% solubility in water. The calcium salt is preferably calcium tertiary phosphate. In the case of producing a chocolate jelly, the raw material pectin having <=50% esterification degree and acidic cocoa which is not subjected to alkalization and has pH <=7.0 are preferably used as raw materials. The prepared jelly is added to bread, cake, biscuit, cookie, pudding, etc., the jelly will not melt, not deform and not decrease even by baking. |
