KR100573982B1 - Jelly food for dessert food having flesh-like texture and the production thereof - Google Patents

Abstract

The present invention provides a jelly-like dessert food and its texture, which can be added to a common gelling agent mixture system such as carrageenan and locust bean gum and glucomannan, by which freeze-thaw treatment can be obtained by freeze-thawing without adding juice or flesh. It relates to a manufacturing method.

Description

Jelly food for dessert food having flesh-like texture and the production approximately

1 is a texture analysis graph measured by the mechanical compression test method of the gel texture of the freeze thaw treatment for each concentration of powdered cellulose.

Figure 2 is a photograph observing the freeze thaw gel microstructure by the concentration of added powdered cellulose with a scanning electron microscope.

The present invention relates to a dessert jelly food having a fleshy texture and a method for producing the same, and more specifically, using a general gelling agent composition comprising a mixture of carrageenan, locust bean gum, glucomannan, etc. By freezing and thawing jelly foods made with the addition of powdered cellulose as the main ingredient, the tissue structure feels like chewing on the flesh of various fruits, without the addition of natural flesh or fruit juice, ie moderate toughness and roughness The present invention relates to a food for jelly dessert and a method for producing the same.

In general, the conventional jelly-like dessert food is made of a gelling agent, fruit juice, ionic salt and acidulant in the sugar solution as the main ingredient, the gel structure is uniform, the texture is very soft, smooth or very rigid and tough texture. It's hard to think of a natural texture and feel.

Therefore, in order to provide a natural texture of the fruit and to emphasize the freshness of the fruit, some products have added natural fruit-derived ingredients such as fruit or sliced flesh or fruit puree, but in most jelly parts except the fruit portion Since a texture cannot be obtained, a difference in texture occurs in the product, and there is a problem that the use of a large amount of fruit-derived components is difficult due to the high price of the fruit-derived components.

Conventional techniques for providing dessert jelly foods that can give a fruity image of fruits focus mainly on gelling agents or gelling systems.

Japanese Patent Laid-Open Publication No. 57-36950 and Korean Patent Laid-Open Publication No. 97-32419 use a gelling system consisting of carrageenan alone or carrageenan, locust bean gum and phosphate compounds to gel a solution containing a large amount of juice and freeze and thaw it. Thereby destroying the gel tissue structure by ice crystals formed during freezing, resulting in the unusual texture provided by the non-uniform gel tissue structure, that is, the jelly food with a slightly chewy flesh-like texture that appears to be smooth and broken. A process for the preparation of is disclosed. However, since the products of these technologies rely on the gelling agent or the thickening agent to change the structure of the gel tissue by freezing and thawing, it is difficult to control the degree and direction in various ways, thus forming only one monotonous texture. It is hard to be similar to the texture of natural pulp because it is too low in strength and lacks in texture.

On the other hand, Japanese Patent Application Laid-Open No. 8-89185 and Japanese Patent Application Laid-Open No. 8-256706 disclose that gel foods made of various gelling agents are formed into small spherical shapes, and then frozen or slowly frozen. If it is slowly frozen, the internal tissue becomes uniform fleshy tissue, but the process of forming into small spherical shape is cumbersome, inconvenient to handle, and the size cannot be increased. The control of the freezing operation is cumbersome, and there is a problem in practicality.

On the other hand, Japanese Patent Application Laid-Open No. 10-99031 discloses that when a gelled food made of a gelling system using only gellan gum and calcium lactate slowly freezes, thin ice crystals grow, resulting in a low binding It is decomposed into jelly pieces and the pieces have moderate hardness on their own, so it is described as a fleshy tissue reminiscent of citrus sac, but the texture formed is only one kind other than grapefruit or orange. There is a limitation that the fleshy tissue cannot be expressed.

On the other hand, Japanese Patent Application Laid-Open No. 63-3768 shows that when fermented milk is added to gel foods, which are general gelling systems such as carrageenan and locust bean gum, casein of protein micelles in the fermented milk reacts with the gelling agent to make a more robust three-dimensional retinal structure. It is described that the tissue breakdown pattern can be obtained differently from the general one when freezing and thawing.However, fermented milk requires hygienic management of manufacturing facilities, short shelf life of products, and homogenization. There is a disadvantage that the manufacturing process is complicated because a (homogenizing) process is required.

On the other hand, Japanese Patent Application Laid-Open No. 57-189653 discloses that when edible fibrous materials such as cellulose are added to common gelling systems such as carrageenan and locust bean gum, the fibrous material assists in the formation of a texture after freezing and thawing, thus making it closer to the flesh texture. Although it can be said that a tissue can be obtained, it still uses 60% by weight or more of the juice, which is highly dependent on the juice. Therefore, the cost of the fruit-derived component is high, and it is difficult to use a large amount of the fruit-derived component. The maximum amount of fiber used is 1.5% by weight, which is difficult to sufficiently improve the direction of tissue change caused by freezing and thawing.

Accordingly, it is an object of the present invention to provide a dessert food and a method for producing the same that the problems of the prior art as described above is improved.

Another object of the present invention is prepared by freezing and then thawing the gel-like food obtained by adding powdered cellulose to the common gelling agent mixture system using carrageenan, locust bean gum, glucomannan and the like without adding fruit-derived ingredients such as fruits and fruit juices. It is to provide a jelly dessert food that can give a texture image of the fruit at a low manufacturing cost.

Still another object of the present invention is to provide a jelly food and a method for preparing the same, wherein the texture of the gelling agent mixture system and the concentration of powdered cellulose added are realized.

The present inventors produce a jelly food having a uniform flesh meat more economically and effectively by improving the conventional problems as described above, thereby satisfying various eating tastes of modern people, and provides a jelly food for dessert with excellent sensory preferences As a result of earnest research, it is possible to adjust the concentration of powdered cellulose without adding natural ingredients such as fruits or juices to common gelling agent mixture systems such as carrageenan, locust bean gum and glucomannan, and to freeze and thaw The present inventors have succeeded in producing a jelly food for desserts having various fleshy textures that can give a texture image, ie orange, melon, peach (density), grapes, grapes, grapes and the like, and have completed the present invention. That is, the present invention is characterized in that the dessert jelly food is prepared using only powdered cellulose as a texture forming agent without using fruit or fruit juice, and these points are not taught at all in the prior art.

As used herein, the term "texture-like texture" means that when a consumer ingests a jelly-type dessert food, he feels like chewing the flesh of various fruits, that is, the appropriate feeling of toughness and coarseness and juiciness caused by diarrhea. it means.

Hereinafter, the dessert food according to the present invention will be described in detail. Since the weight% of the components used in the present invention is expressed based on the total weight of the dessert food, the weight% in the following specification and examples are expressed based on the total weight of the dessert food, even if not specifically mentioned.

The manufacturing process of the dessert food of the present invention

A gelling agent composition consisting of a mixture of carrageenan and locust bean gum or a mixture of carrageenan and locust bean gum and glucomannan in an aqueous solution of liquid fructose or starch syrup, a solubilizer such as sodium citrate and a sweetener such as sugar or glucose First powder melting and dispersing step of adding and mixing the powder mixture,

A second powder dissolving and dispersing step of adding and stirring another powder mixture in which a gelling aid such as calcium salt or potassium salt and powdered cellulose are mixed,

Flavor adjustment process for adding and stirring acid, flavoring and coloring, filling and sealing process filling and sealing in a suitable container, sterilization and cooling process for short heat treatment and cooling in boiling water or hot steam tunnel,

Freezing and thawing process to freeze and thaw cooled gel food under appropriate conditions

It includes.

Hereinafter, each individual process will be described.

First powder dissolution and dispersion process

In this step, a sweetener such as liquid fructose, starch syrup and sugar alone or a mixture of two or more kinds thereof is mixed with water to form a sugar solution, followed by stirring while heating. The sugar solution is suitably 5 to 25% by weight of sweetener, 60 to 80% by weight of water.

At the beginning of the heating process, the gelling agent or thickener or dissolution aid or mixed components thereof is added to the sugar solution, and the mixture is kept warm and stirred until the temperature of the added solution reaches 80 ° C.

As the gelling or thickening agent that can be used in the present invention, any gelling or thickening agent can be used without particular limitation as long as it can form a gel tissue structure. Preferred gelling or thickening agents can be used as carrageenan, locust bean gum or glucomannan (konjac) alone or as a mixture.When used as a mixed ingredient, the dosage of the gelling agent is 0.2 to 0.8 wt% of carrageenan and 0.1 to 0.8 wt% of locust bean gum. 0.05 to 0.3% by weight of glucomannan (konjac) is suitable.

The gelling agent or thickener is more preferably used as a mixed component of two or more kinds of mixtures including carrageenan, a dissolution aid and / or powder sweetener. Examples of the dissolution aid include sodium citrate, and it is preferable to use 0.05 to 0.2% by weight, and sugar or glucose is usually used as the powder sweetener. Powder sweetener is used in 2 to 25% by weight, and these powder mixtures are sufficiently mixed and added to the sugar solution.

Here, by varying the type and concentration of the gelling agent or thickener used, it is possible to control the direction of the texture of the final product after the freezing and thawing process.

Second Powder Dissolution and Dispersion Process

Immediately after the above-mentioned powder mixture was added, the powder mixture which mixed the ionic salt and powder cellulose was thrown in, and it keeps heating and stirring. As the ionic salt, potassium salts such as potassium chloride and potassium pyrophosphate may be used at 0.01 to 0.4% by weight, or calcium salts such as calcium lactate, calcium sulfate, and calcium gluconate at 0.05 to 0.5% by weight. You may use a mixture of species or more. Powdered cellulose can be used in an amount of 0.5 to 5% by weight, most preferably in an amount of 1 to 3% by weight. At this time, if the amount of powdered cellulose is less than 1% by weight, the texture formed after freezing and thawing is too weak and lack of chewiness. If the amount is more than 3% by weight, the texture formed after freezing and thawing becomes too coarse and strong, effectively exposing the texture of the flesh. It becomes difficult to express.

Calcium ions and potassium ions derived from solely or a mixture of various potassium salts or calcium salts added in this way enter through the retinal structure of two or more gelling agents or thickeners including a gelling agent, more specifically, a carrageenan, through ionic bonding. It serves to strengthen these structures.

On the other hand, the powdered cellulose added here swells while being dispersed in an aqueous solution and absorbing a large amount of water, which acts as a backbone in the overall gel structure in place of a raw material that provides insoluble solids such as fruit juice and during freezing. It inhibits the growth of ice crystals formed at a certain level to control the size and number of ice crystals and to act as an organizational factor to change the direction of freezing change of the gel structure similar to the texture of the flesh.

In addition, the addition of powdered cellulose has the advantage of obtaining an opaque and hazy color similar to the appearance of the actual pulp.

Powdered cellulose is added in different amounts depending on the target final texture, which is an important ingredient that forms a fleshy texture after freeze-thaw treatment together with the composition and concentration of the gelling agent used initially.

The first and second powder injection process may be performed all at once, but is preferably separated and added for more accurate hydration and dissolution of the gelling agent or thickener.

Flavor adjustment process

When the temperature of the solution reaches 80 ° C and the dispersing and dissolution of the charged powder is completed, the heating is stopped and the stirring is continued and the temperature of the solution is cooled to 60 to 70 ° C, followed by acidulants such as citric acid, malic acid, ascorbic acid, lactic acid and succinic acid. A single or two or more types of mixtures and an appropriate amount of perfume and colorant are added, stirred and dissolved. The acidulant may preferably contain 0.01 to 0.5% by weight. Perfume can be mixed or combined with various food colors such as red, orange, red, blue, and green depending on the product to be made.In the case of acidulants, the relationship between the acidity of the product and the acidity of the target fruit First of all, the concentration is determined and added.

Filling and Sealing Process

As described above, 50-200 grams are filled and sealed in a suitable container, more preferably in a cup or bowl of a transparent synthetic resin, in a sol state in which all raw materials are added and dissolved.

When filling the solution, the degree of formation and intensity of the desired texture can be controlled by the choice of filling the vessel full or obesity with more than 10% of the head space remaining, such as expansion of the sample during freezing, more specifically This is because it gives the effect of controlling the room for expansion in inducing the structural change of the gel due to the volume expansion of moisture during freezing.

Sterilization and Cooling Process

Before gelation of the sol state filled and sealed in the container is gelled by natural cooling, specifically sterilization for 10 to 30 minutes in a hot water of 80 to 95 ℃ before the gelation temperature is 40 to 50 ℃, or 100 After sterilization for 0.5 to 5 minutes in a high temperature steam tunnel in which steam is injected, the gel is formed by cooling for 20 to 60 minutes in a water bath at 5 to 20 ° C.

By this heat treatment it is possible to ensure a certain expiration date, but the fleshy texture to be achieved in the present invention is very sensitive to the expression of the texture by heat treatment, so that excessive heat treatment in consideration of the target texture It is necessary to control the time and temperature very strictly.

Freezing and Thawing Process

The sterilized and cooled products are frozen for 3 to 24 hours in a freezer temperature adjusted to -10 to -50 ° C and then thawed for 5 hours at room temperature.

In general, when the food is frozen, it is known that the degree of change in the internal structure of the frozen food depends on the freezing temperature, that is, the freezing rate. That is, freezing at a relatively high temperature below freezing point results in more severe structural changes and destruction of the food than freezing at lower temperatures, which is related to the size and number of ice crystals formed during freezing. The freezing rate can be calculated by the formula shown below.

V = (H / 2) / Z

In the formula, V: freezing rate (cm / hr)

 H: thickness or depth of sample (cm)

 Z: Maximum ice crystal pass time, that is, the time at which the sample temperature passes from 0 ° C to -5 ° C (hr)

The freezing rates thus calculated are generally classified as follows according to their existence range.

Rapid freezing: V = 5 ~ 20 cm / hr

Medium speed freezing: V = 1 ~ 5 cm / hr

Slow freezing: V = 0.1 ~ 1 cm / hr

In practice, freezers commercially available are as low as -30 to -50 ° C, and almost all of them show the freezing rate of slow freezing unless the size of the sample to be frozen is very small.

The present inventors have attempted to develop a jelly food having a texture of the flesh effectively at the freezing rate of slow freezing, which is a relatively easy freezing condition, and the final product subjected to the above process is treated at a freezing rate of 0.4 to 0.8 cm / hr. As a product, the freezing rate that is most suitable for the desired texture is selected and used.

Frozen and thawed products are kept fresh in the refrigerator.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, these examples and experimental examples are provided to aid the understanding of the present invention, and are not intended to limit the present invention in any way. Accordingly, the present invention provides an embodiment with respect to a dessert food having a part of the fleshy texture, such as orange, peach, melon, grape grapes, etc. These are merely representative and selected as representative of the dessert food, those skilled in the art taught the present invention It will be appreciated that it would be easy to provide a dessert food that would provide a different flesh texture.

Example 1

Jelly-like dessert food having an orange flesh texture was prepared using the raw materials and contents as shown in Table 1 below.

First, liquid fructose is added to water corresponding to about 90% of the total weight of water required, heating is started, and a mixture of carrageenan, locust bean gum, sodium citrate, and white sugar is premixed while stirring at 250 rpm. Little by little

Then, a powder mixture of calcium lactate and powdered cellulose in advance was added little by little.

When the temperature of the solution reached 80 ° C, the heating was stopped and stirring continued to add the remaining 10% of the water, which was initially removed from the process, to the unheated state so that the temperature of the total solution was lowered to about 70 ° C.

After adding an appropriate amount of orange flavor and edible yellow pigment, a mixture of citric acid, malic acid and ascorbic acid was added thereto, and stirred and dissolved.

After the end of the preparation, the 100 ml container was filled and sealed directly, with the degree of filling being obese so that about 20% of the total volume of the container remained.

Thereafter, heat treatment was performed for 20 minutes in a hot water bath at 85 ° C., followed by sterilization for 20 minutes in a cold water bath at 10 ° C. for gelation.

Subsequently, it is placed in a freezer set at -20 ° C, frozen for 17 hours, then taken out and thawed at room temperature for 5 hours, so that the texture is refreshing with proper moisture and roughness as well as moderate toughness and roughness reminiscent of chewing orange. A jelly-like dessert food having an orange flesh texture giving a juicy feeling was obtained.

Example 2

A jelly dessert food having a peach pulp texture was prepared using the raw materials and contents as shown in the following Table 1. The specific manufacturing process is as follows.

Mixing, adding, dissolving and filling the raw materials in the same manner as in Example 1, were prepared using peach flavor and edible red pigment, heat sterilized for 10 minutes in a hot water bath at 90 ℃ and 20 minutes in a cold water tank at 10 ℃ Cooled and gelled.

It is then placed in a freezer set at -30 ° C, frozen for 13 hours, then taken out and thawed at room temperature for 5 hours, so that the texture is appropriate for gel strength, cleavage and cut surface flexibility. In addition, it was possible to obtain a jelly-like dessert food with a peach fruit meat that gives a fresh juicy with moderate water dissipation.

The jelly-like food of the peach flesh texture obtained in this way has a more dense internal structure than the orange food of the orange flesh texture of Example 1, thereby expressing the texture of water density better.

Example 3

A jelly-like dessert food having a melon pulp texture was prepared using the raw materials and contents as shown in Table 1 below. The specific manufacturing process is as follows.

In the same manner as in Example 1, the raw materials were mixed, added, and dissolved, but were prepared using melon flavor and edible green pigment, and when filled, filled with no headspace left in the container. Gels by heat sterilization and cooling.

It is then placed in a freezer set at -15 ° C, frozen for 22 hours, then taken out and thawed at room temperature for 5 hours, so that the texture is not only suitable for gel strength and toughness, but also suitable for watering. A jelly-like dessert food having a melon pulp texture giving an acidic and fresh juicy feeling was obtained.

Example 4

Jelly-shaped dessert foods with a grape vine flesh texture were prepared using the raw materials and contents as shown in Table 1 below. The specific manufacturing process is as follows.

The raw materials are mixed, added, and dissolved in the same manner as in Example 1, but are prepared by appropriately mixing grapes and edible red, blue, and green pigments, and when filling, filling the container without leaving head space. Gels by heat sterilization and cooling under the same conditions as in step 2.

Next, it was placed in a freezer set at -15 ° C, frozen for 22 hours, taken out, and thawed at room temperature for 5 hours to obtain a jelly dessert food having a grape grape flesh texture.

Mixing ratio of raw materials (unit: weight%)   Raw material content Example 1 Example 2 Example 3 Example 4  Carrageenan 0.5 0.5 0.4 0.4  Locust Bean Sword 0.3 0.5 0.4 0.4  Glucomannan - - 0.2 0.2  Sodium citrate 0.1 0.1 0.1 0.1  Liquid fructose 15 15 - 10  White sugar 5 5 17 10  Calcium lactate 0.2 - - -  Calcium chloride - 0.1 0.1 0.1  Citric acid 0.2 0.15 - -  Malic acid 0.1 0.05 - 0.1  Ascorbic acid 0.03 0.03 0.03 0.03  Powder cellulose 2 1.5 2.5 2  Spices A reasonable amount A reasonable amount A reasonable amount A reasonable amount  Pigment A reasonable amount A reasonable amount A reasonable amount A reasonable amount  water Remaining amount Remaining amount Remaining amount Remaining amount  Sum 100 100 100 100

Experimental Example 1

The texture of each of the jelly-like dessert foods having different flesh meat textures obtained by changing the content of powdered cellulose in the blending ratio of Example 1 as shown in Table 2 was measured mechanically and evaluated.

Each product manufactured and frozen and thawed in the same manner as in Example 1 was stored in a refrigerator at 4 ° C. for 4 hours to obtain an optimal product state, followed by a compression test using a texture analyzer. Gel break strength (Fracture Force, Ffr) and gel compression strength (Rupture Force, Frp) were measured, and sensory evaluation was also made on the palatability of the fleshy texture, ie texture as orange fleshy texture.

The results are shown in Table 2 below, and a graph of texture analysis, which is the root of each value, is shown in FIG. 1.

Mechanical Measurements and Sensory Evaluation Results of Gel Tissue with Different Contents of Powdered Cellulose Powder cellulose content (% by weight)         Mechanical measurements  Sensory evaluation  Gel breaking strength (N)  Gel Compressive Strength (N)  Fruit meat taste symbol * 0 430 3496 - One 844 4288 + 2 901 6059 +++ 3 1196 7615 ++ 4 1556 8912 -

*: In sensory evaluation, +++ is very good, ++ is good, + is normal,-means bad, respectively As can be seen in Table 2 above, the gelling system and pH conditions and In the heat treatment conditions, when the powdered cellulose is contained at least, especially when added in the amount of 1 to 3% by weight it shows a good meat taste symbol, and most preferably when the addition of 2% by weight of powdered cellulose . Therefore, it can be seen that the concentration of powdered cellulose that can express the orange flesh texture most effectively is 2% by weight.

Here, the fracture strength (Ffr) is the size of the force required to break and the first visible cracks and breaks when the gel is deformed when the compressive deformation force is applied from the top of the gel at a constant speed. Rupture Force (Frp) is the maximum amount of force needed to deform the gel from the bottom to a certain height when crushing force is applied continuously after failure.

These measurements indirectly indicate differences in the physical properties of the tissue structure of the gel after freezing and thawing.

Detailed mechanical measurements are described in Table 3 below.

Detailed Mechanical Measurement of Gel Structure Structure Properties Specification of Measurement Sample Cylindrical 10 mm diameter x 20 mm high (from center of product) Type of plunger    50 mm diameter cylinder Strain rate     1 mm / sec Deformation distance (last remaining height from bottom)    18 mm (0.2 mm clearance)

Experimental Example 2

On the other hand, it was determined that the difference in the physical properties of the gel structure is due to the difference in the microstructure of the gel tissue after freezing and thawing, to confirm this, the tissue structure of each sample used in Experimental Example 1 I looked through observation. The observed electron micrograph is shown in FIG. 1.

As can be seen from the results of FIG. 2, as the content of the powdered cellulose is increased, the traces of ice crystal formation are smaller and the number of the ice crystals is increased, and the proportion of the tissues is rougher and thicker in proportion. . Differences in the microstructure of the gel after such a freeze thaw seem to cause a difference in texture.

As described above, the addition of fruit-derived ingredients, including fruit and fruit juices, to a general gelling agent mixture system using caramelized dessert foods, specifically carrageenan and locust bean gum, glucomannan, etc. Without, the jelly-like dessert food which can give a texture image of the fruit prepared by freezing and then thawing the gel-like food obtained by adding powdered cellulose has a novel quality of which the physical properties of the gel are very similar to the texture of the flesh.

The jelly dessert food of the present invention may be an opportunity to improve the quality of the fruit while providing a similar chewability of the fruit by developing the texture of the jelly food consistent with the existing smooth texture in a different direction.

In addition, it is possible to express the texture of a wide variety of fruits by adjusting the texture and flavor, so it is provided as a new type of processed food that can be eaten easily, which is not a fruit but provides a fruit-like feeling to modern people who eat fruits as a dessert. In addition, it can satisfy consumers' convenience and taste.

On the other hand, since the powdered cellulose itself is an indigestible edible fiber, it can fully meet the needs of health-oriented consumers.

As described above, the jelly dessert food of the present invention having excellent quality and novel texture characteristics can be said to have very high utility and marketability as a processed food.

Claims (8)

A jelly dessert food, characterized in that it is prepared by freezing and thawing a jelly food prepared by adding powdered cellulose to a gelling agent mixture system containing a sugar solution, a gelling or thickening agent, a dissolution aid, a powder sweetener and an ionic salt. The jelly dessert food of claim 1 wherein the gelling or thickening agent is at least one selected from the group consisting of carrageenan, locust bean gum and glucomannan. According to claim 2, Jelly dessert food containing carrageenan 0.2 to 0.8% by weight, locust bean gum 0.1 to 0.8% by weight, glucomannan (konjac) 0.05 to 0.3% by weight based on the total weight of the dessert food. The jelly dessert food of claim 1 wherein the powdered cellulose is from 0.5 to 5% by weight, based on the total weight of the dessert food. 2. The jelly dessert food of claim 1 wherein the powdered cellulose is 1-3% by weight based on the total weight of the dessert food. 2. Jelly dessert foods according to claim 1, wherein natural fruit-derived ingredients such as fruit juice and pulp are not added. Dissolving and dispersing the powder by adding a powder mixture including a gelling agent or a thickening agent, a dissolution aid, and a powder sweetener to a sugar solution and warming it under stirring; Adding a mixed solution of powdered cellulose as an ionic salt and a texture forming agent to the dispersion solution and warming it under stirring to dissolve and disperse the powder, After dispersing and dissolving the powder, adding acidulant, flavoring and coloring, stirring and dissolving, Filling and sealing the dissolved sol solution in a container, Sterilizing and cooling the sealing solution; And freezing and thawing the sterilized and cooled products, characterized in that no juice or flesh is added. A method for producing a jelly-like dessert food having a texture similar to pulp. The method of claim 7, wherein the freeze thaw is prepared by freezing for 3 to 24 hours in a freezer temperature adjusted to -10 to -50 ℃, and then prepared by thawing at room temperature for about 5 hours Way.

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