| 摘要 |
A jelly having flavor and palatability that resemble those of the flesh of fruit, and a process for producing such jelly are disclosed. The jelly has a konjak flour or konjak mannan and fruit juice as main ingredients, and is produced by the steps of heating and cooling an alkaline konjak paste to prepare a konjak jelly, adding the juice of fruit to said konjak jelly, stirring the ingredients to form a mixture, freezing the mixture, and finally thawing the frozen mixture. This jelly has great economic utility, good keeping quality and is anticipated to fully satisfy the various taste preferences of the people of today who have a wide variety of likes and dislikes. |
