| 摘要 |
PURPOSE:To prepare jelly having the taste and flavor of fruits, by using KONJAK (starch of devil's-tongue) powder or KONJAK mannan as a base material, adding fruit juice to the KONJAK material and thawing the mixture after freezing. CONSTITUTION:An alkaline KONJAK paste is prepared from KONJAK powder to obtain a KONJAK jelly. The alkaline agent is basic amino acid and/or basic salts. In order to attaining a buffering effect, the jelly is properly combined with acids (e.g., citric acid or lactic acid) or acidic salts (e.g., disodium phosphate) to finally attain a weakly alkaline pH state. The obtained KONJAK jelly is added with a proper amount of fruit juice, stirred, poured into a prescribed vessel and gelatinized. The gel is quickly or slowly frozen to obtain a jelly having prescribed physical properties. The frozen jelly is thawed preferably at room composition to obtain the objective product having the taste, flavor and palatability similar to those of fruits. |
