Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1988-12-30
1990-09-18
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426615, 426656, A23L 105
Patent
active
049577646
ABSTRACT:
A method of manufacturing jelly products having fibrous texture resembling fruit pulp, wherein at least a first liquid material adjusted to pH 4.0 or less and containing at least a kind of proteinous material selected from the group consisting of those originating from eggs, milk and soya beans, and a second liquid material containing at least a kind of gum selected from the group consisting of xanthan gum, gum arabic and pullulane and at least a kind of gelling agent selected from the group consisting of agar, furcellaran, and carrageenan are separately prepared, then they are mixed at a temperature higher than the gelling temperature of the gelling agents used, and cooled for gelling. An additional liquid material including material derived from fruit and/or vegetable, for example fruit or vegetable juice, can be added to the mixture of said first and second liquid materials in such a manner that said first and second liquid materials are mixed and after fibrous textures are actually formed in the resultant mixture, the additional liquid materials are added to the mixture while it maintains its flowability.
REFERENCES:
patent: 4200661 (1980-04-01), Brigand et al.
patent: 4717571 (1988-01-01), Okonogi et al.
Morimoto Keiji
Okonogi Shigeo
Tanai Sumio
Yuguchi Hiroya
Czaja Donald E.
Morinaga Milk Industry Co. Ltd.
Pratt Helen
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