PURPOSE:To facilitate use, preservation, etc., and make it possible to shorten the time in returning to a liquid form, by diluting a caramel obtained by heat- treating a saccharide, e.g. sugar, etc., adding a gelling agent and forming the resultant mixture to give a jellylike caramel. CONSTITUTION:A jellylike caramel obtained by suitably diluting a caramel prepared by heat-treating a saccharide, e.g. sugar, invert sugar, etc., adding a gelling agent and forming the resultant mixture in a jelly state. The jelly strength of the jellylike caramel is preferably =25g/0.5cm2 gel strength expressed in a measured value obtained by using a rheometer. In preparing the above-mentioned jellylike caramel for custard pudding, the caramel is preferably diluted to 40-65% sugar content and a mixture containing 0.3-4% tamarind gum is formed. Tamarind gum, locust bean gum, gelatin, carrageenan, etc., may be used alone or together as the gelling agent.
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