FRUIT JELLY CAKE CONTAINING STONE CELL AND PREPARATION THEREOF

• Main Author: KOJIMA DAICHI
• Format: Patent
• Language: English
• Published: 14.04.1992
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE:To prepare the subject cake capable of keeping natural taste and palatability of just harvested fruit by preparing a jelly base by prescribed steps and adding fruit liquor prepared from the same fruit to the jelly before filling the jelly in a cup. CONSTITUTION:A fruit containing stone cells (e.g. pear) is selected, washed with water and formed in the form of puree containing 0.2-10.0 pts.wt. of stone cells based on 100 pts.wt. of puree. Separately, water is added to a gelatinizing agent and sugar and stirred under heating at <=98 deg.C to dissolve the agent, etc., and obtain a sol-like jelly base. The above puree is added together with citric acid and flavor to the base while maintaining the base at about 70-75 deg.C and mixed to obtain a jelly base. The base is filled in a cup and, at the same time, added with a fruit liquor prepared from the same fruit as the fruit used in the preparation of the puree, thermally sterilized after closing the cup with a lid and cooled to obtain the objective cake containing 0.01-3.0 pts.wt. of stone cells.