COAGULATION OF GELATIN, CONTROL OF REDISSOLUTION TEMPERATURE OF GELATIN GEL AND COAGULATED GEL FOOD

Japanese Patent JP3518556

B2

PURPOSE: To provide a method for coagulating gelatin, capable of conducting gelation even under a condition in which gelatin is not gelled and kept in a solution state in the conventional method, a method for controlling the redissolution temperature of gelatin get, capable of redissolving it at a point of time when it is heated up to the prescribed temperature and a coagulated gel food in which the liquid part can be redissolved by heating it up to a temperature suitable for eating.
CONSTITUTION: This method for coagulation of gelatin is carried out by using a gelatin solution prepared by mixing gelatin and a very small amount of agar-agar and dissolving the resultant mixture under heating. The method for control of the redissolution temperature of gelatin gel is carried out by preparing a gelatin solution containing gelatin and a very small amount of agar-agar, determining the change of the redissolution temperature of the get depending on the additive concentration in advance and controlling the concentrations of the added gelatin and agar-agar so that the redissolution temperature may have a prescribed target value. The coagulated get food contains gelatin and 0.01 to 0.2wt.% agar-agar as the gelling agents and the concentrations of the added gelatin and agar-agar are determined so that the redissolution temperature after coagulation may have a prescribed target value.

Nozaki, Hisashi

JP12076994A

April 12, 2004

May 11, 1994

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KIBUN FOODS INC

A23L1/308; A23L23/00; A23L29/20; A23L29/256; A23L29/281; (IPC1-7): A23L1/05

佐藤 正年 （外１名）

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