| 摘要 |
PURPOSE:To prepare a patterned dessert resistant to degradation of the pattern and the migration of the color, by preparing two kinds of raw material liquids of a specific combination under specific condition, and filling the liquids in a container in such a manner as to form a pattern. CONSTITUTION:A combination is selected arbitrarily from a specific 12 kinds of combinations and the raw material liquids A and B are prepared separately according to the combination. Both raw material liquids are maintained at a temperature restricted by the gelling temperature of the gelling agent contained therein, and converted to pasty state. A raw material liquid is filled in a container, the other raw material liquid is pressed into the first liquid to form a pattern, and the content is cooled and solidified. The above restricted temperature is a temperature lower than the highest gelling temperature and higher than the lowest gelling temperature when the raw material liquid contains two or more gelling agents having different gelling temperature, and is a temper ature lower than the gelling temperature of the gelling agent when the raw material liquid contains a gelling agent having single gelling temperature. |
