JPS568654A - Preparation of reversible gelatinous food - Google Patents

Preparation of reversible gelatinous food

Info

Publication number
JPS568654A
JPS568654A JP8310579A JP8310579A JPS568654A JP S568654 A JPS568654 A JP S568654A JP 8310579 A JP8310579 A JP 8310579A JP 8310579 A JP8310579 A JP 8310579A JP S568654 A JPS568654 A JP S568654A
Authority
JP
Japan
Prior art keywords
agent
food
carrageenan
perfume
mixture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP8310579A
Other languages
Japanese (ja)
Inventor
Atsushi Miyasaka
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MIYASAKA KORYO KK
MIYASAKA PERFUMERY
Original Assignee
MIYASAKA KORYO KK
MIYASAKA PERFUMERY
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MIYASAKA KORYO KK, MIYASAKA PERFUMERY filed Critical MIYASAKA KORYO KK
Priority to JP8310579A priority Critical patent/JPS568654A/en
Publication of JPS568654A publication Critical patent/JPS568654A/en
Pending legal-status Critical Current

Links

Landscapes

  • Jellies, Jams, And Syrups (AREA)
  • Grain Derivatives (AREA)

Abstract

PURPOSE: To obtain a food, capable of resembling a sheet in a frozen state and a gel in an unfrozen or thawed state, and having the stability with time, by heating a mixture of a food with a gelling agent comprising carrageenan, locust bean gum and a powdered wheat gluten.
CONSTITUTION: 0.5W5% of a gelling agent comprising (A) 10pts. a mixture of 80W40% carrageenan with 20W60% locust bean gum and (B) 1W3pts. a powdered wheat gluten with a dextrose equivalent (DE) of 20W40 is dissolved in water under heating, if necessary mixed with a fruit component, a sour agent, a sweetening agent, perfume, and other assistants, put into a container, sealed and heated. A fruit, e.g. a canned fresh mandarin orange or cherry, or juice may be used as the friut component, and a sour agent, sweetening agent or perfume is used for flavoring.
COPYRIGHT: (C)1981,JPO&Japio
JP8310579A 1979-06-29 1979-06-29 Preparation of reversible gelatinous food Pending JPS568654A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8310579A JPS568654A (en) 1979-06-29 1979-06-29 Preparation of reversible gelatinous food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8310579A JPS568654A (en) 1979-06-29 1979-06-29 Preparation of reversible gelatinous food

Publications (1)

Publication Number Publication Date
JPS568654A true JPS568654A (en) 1981-01-29

Family

ID=13792909

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8310579A Pending JPS568654A (en) 1979-06-29 1979-06-29 Preparation of reversible gelatinous food

Country Status (1)

Country Link
JP (1) JPS568654A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62186754A (en) * 1986-02-08 1987-08-15 Unie Koroido Kk Natural polysaccharide-polyhydric alcohol composition

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62186754A (en) * 1986-02-08 1987-08-15 Unie Koroido Kk Natural polysaccharide-polyhydric alcohol composition

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