JELLI OF LOTUS ROOT ADDED WITH GELLAN GUM AND METHOD THEREOF

• Main Authors: SEO, EUN OK, YUN, YEOUNG SANG, CHUNG, BONG WOO
• Format: Patent
• Language: English
• Published: 31.12.2008
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

High functional lotus root jelly added with gellan gum is provided to ensure good transparency and mouth feel and to prevent the change of shape even by heating the lotus root in the heat over 200‹C. A manufacturing method for lotus root jelly added with gellan gum comprises a step for gelling the lotus root by putting the lotus root powder and gellan gum powder in the immersion solution and heating it; and a step for concentrating the immersion solution of lotus root at high temperature while adding flavor and organic acid, cooling the mixture in a pan and cutting it in a constant size. The immersion solution is dissolved with 30wt%~40wt% of sugar, oligosaccharide, glucose or millet jelly in purified water.