THREE-LAYERED STARCH JELLY PREPARED BY LAMINATING THREE KINDS OF STARCH JELLY HAVING DIFFERENT TASTE AND COLOR

摘要

PURPOSE: Three-layered starch jelly prepared by laminating three kinds of starch jelly which are in the gel state and have different tastes and colors is provided. The three-layered starch jelly allows the consumer to simultaneously enjoy and different tastes of three kinds of starch jelly. CONSTITUTION: The three-layered starch jelly is prepared by steps of: preparing first starch jelly in gel state by heating 3% by weight of kelp powder having a particle size of 200mesh or less, 12.5% by weight of cowpea powder having a particle size of 200mesh or less, 82% by weight of water, 1.5% by weight of salt and 1.0% by weight of vinegar while agitating for 40 to 60min; preparing second starch jelly in gel state by heating 12.5% by weight of cowpea powder having a particle size of 200mesh or less, 85% by weight of water, 1.5% by weight of salt and 1.0% by weight of vinegar while agitating for 40 to 60min; preparing third starch jelly in gel state by heating 2.3% by weight of pumpkin powder having a particle size of 200mesh or less, 12.5% by weight of cowpea powder with a particle size of 200mesh or less, 85% by weight of water, 1.5% by weight of salt and 1.0% by weight of vinegar while agitating for 40 to 60min; and laminating three kinds of starch jelly and coagulating at room temperature for 6 to 7hr.