| 摘要 |
Jelly biscuit coated with chocolate was manufd. by gelatinization Thus, agar jelly was obtained by mixed 2.4kg hydrated and dissolved agar with 60kg sugar, 20.5kg syrup, 17.1kg fructose. Water content was adjusted to be 30.5% (69.5 Brix) by heating at 104≦̸C. This mixt. was coated on biscuits. Viscosity was 1.8 poise at 80≦̸C, and 3.8 poise at 70≦̸C. After cooling, hardness of agar jelly was 980g/cm2. Biscuits coated with jelly were pawwed through cooling tunnel maintaining 5≦̸C for 10 min, and then, biscuit temp, was maintained at 35≦̸C. Chocolate was coated onto jelly layers. After passing through the 7≦̸C cooling tunnel, this process was finished. |
