| 摘要 |
PURPOSE:To obtain a very thin sheetlike food, e.g. jam or jelly having a smooth structure without sticky surface; by drying a sol solution having a sugar content adjusted within a specific range in the thin layer state, and cooling and gelatinizing the dried layer. CONSTITUTION:A saccharide, thickener, gelling agent and water, etc. are added usually to pulp, puree, coffee, fruit juice, etc., and the resultant mixture is heated to give a sol form and adjust the sugar content thereof to 30-60 deg.C Brix degree. The above-mentioned sol solution is then cast into a mold to form a thin layer of generally 0.5-5mm. thickness. The layer is then dried in an oven, etc., gelatinized and cooled to give the aimed food. |
