| 摘要 |
PURPOSE:To ensure the mass production of the title new type of food with good flavor and stable quality, easy to eat, by filling a fluid food at a specified position of the central part of a base mix such as jelly or custard pudding to effect inclusion and by carrying out a retort sterilization. CONSTITUTION:Firstly, a specified container is packed with a base mix and both the side and bottom of the container is rapidly cooled to effect get formation. Second, a fluid food such as syrup or a sauce is filled at a ungelled part, pref. the central part of said base mix; specifically, with regulating the design of a filling nozzle, the position of its tip, its discharging pressure and filling level, the fluid food is filled so as to be included at the central part of the container without its blending with the base mix. It is preferable that the base mix contain a nonthermoplastic quick-acting gelling agent and the fluid phase contain a heat- and acid-resistant thickening agent. Thence, the system is chilled as a whole, gelled completely, put to retort sterilization, and then chilled again, thus obtaining the objective dessert food with favorable flavor. |
