| 摘要 |
PURPOSE:The titled dessert having novel texture and improved shelf stability, obtained by combining agar with pectin and carrageenan to give a gelatinized material, blending it with syrup having a low pH. CONSTITUTION:(A) Agar is blended with (B) pectin, (C) carrageenan (preferably kappa carrageenan or lambda carrageenan), and, if necessary, (D) a natural polysaccharide (e.g., guar gum), etc. to give a gelatinized material, which is used. Namely, the gelatinized material is blended with syrup having a low pH, packed into a container, and sterilized to give a dessert. |
