| 摘要 |
PURPOSE:To obtain a gelatinous dessert dotted with small pieces of jelly having a taste and color different from those of the dessert body without requiring the skill, by dotting a sol gelable with a gelling agent with small pieces of jelly under specific conditions, and cooling the sol. CONSTITUTION:A sol, containing a gelling agent, and forming a gelatinous dessert body is adjusted to the melting point of small pieces of jelly or below and further to a viscosity (usually 300cP or above) capable of dotting the sol uniformly with the small pieces of jelly and dotted uniformly with the small pieces of the jelly. The sol is then filled in a suitable container and cooled to gelatinize the sol containing the gelling agent. Preferably, the small pieces of the jelly have at least one of taste, color and sense of eating different from those of the gelatinous dessert body, and the size is about 1-1,500mm.<2> from the viewpoint of the appearance and sense of eating of the resultant gelatinous dessert. |
