| 摘要 |
PURPOSE:To hold excellent jelly texture and a transparent state at a freezing temperature by blending gelatin in a specific amount with a sugar alcohol and providing a covering material for a frozen food. CONSTITUTION:Adequate amounts of gelatin in an amount of 5-15wt.% based on the whole covering material for a frozen food and a sugar alcohol in an amount of 50-85wt.% based on the whole covering material for the frozen food are mixed and dissolved by heating. Sorbitol and maltitol are preferred as the sugar alcohol. The heating temperature and dissolving time are set so as to sufficiently diffuse and homogenize the respective raw materials. The dissolution by heating and sterilization are simultaneously carried out and the raw materials are then cooled to provide a covering material for the frozen food. Ice cream, sherbet, shaved ice with sweet syrup on the top and further fruits edible at freezing temperature or below are suitable as the frozen food to be covered. |
