| 摘要 |
PURPOSE:To prevent the diffusion of the boundary between the gelatinous main body of the dessert and the sauce layer containing a solid material, effectively, by placing the solid material near the bottom of the vessel containing the sauce layer. CONSTITUTION:A raw material liquid A forming the gelatinous main body 6 of the dessert is poured into the vessel 5, and then, a sauce B having higher density than the raw material liquid A is poured into the vessel 5. Thereafter, a sauce D similar to the sauce B, containing a solid material C and having higher density than the sauce B is poured into the vessel 5, and cooled. Since the solid material C is placed near the bottom of the vessel, the protrusion of the solid material C from the solid-containing sauce layer 7 to the gelatinized main body 6 of the dessert can be prevented, and accordingly, the diffusion of the boundary E between the gelatinous main body layer 6 of the dessert and the solid-containing sauce layer 7 can be effectively prevented. |
