| 摘要 |
PURPOSE: To easily obtain the subject product little in water separability, capable of being frozen and preserved for a long period, capable of holding the freshness of the just produced jelly cake when thawed, and capable of independently filling a paste-like content in a cake raw material without dissolving the content in the cake raw material, by a specific method. CONSTITUTION: A method for producing a jelly cake by using a natural raw material such as a plant or a sea alga little in water separability (free water- generating ability) due to freezing and thawing treatments, the improvement comprises filling a paste-like content such as a low temperature custard cream or a bean jam into a high temperature jelly-like cake raw material and subsequently gelatinizing the jelly cake raw material without dissolving the paste-like content in the jelly cake raw material. A concrete method comprises adding water and sugar to a gelling agent comprising locust bean gum, carrageenan, jelly agar and a saccharide, stirring at 80-85 deg.C, filling the high temperature raw material mixture into a mold, inserting the nozzle of a content-filling device so that the tip of the nozzle is placed at the center of the raw material, and subsequently injecting the paste-like content material kept at 0-5 deg.C. |
