| 摘要 |
PROBLEM TO BE SOLVED: To obtain a jellied food product free from a change in physical property and texture even when the sugar concentration in the jellied food product is increased, keeping the juicy texture and mouth feeling and having a heat resistance and a freezing property. SOLUTION: This jellied food product comprises preparing a solution containing 0.05-2.0 wt.% gellant gum as a gelling agent, 0.05-0.50 wt.% agar, 50-80 wt.% sugar and further salts, filling the solution into a container after the solution is heated and dissolved and gelating the solution by cooling. |
