| 摘要 |
PURPOSE:To provide a method of producing two-layered jelly food product having the sharp interface by one shot filling. CONSTITUTION:In the production of jelly food products where the mousse layer is separated from the jelly layer in the vessel, the cream which comprises mainly fat or oil and is stably emulsified with a protein emulsifier and the jelly solution is mixed. Then, the mixture is set to 3.5-4.2 in the pH, cast in a vessel (a mold) by one plot and left to stand, as it is heated at 80 to 90 deg.C, to separate the mixture into the mousse layer and the jelly layer. |
