Abstract
Kingyokuto is an agar jelly containing sugar in high ratio. The effects of the sugar content and final cooking temperature on the texture of Kingyokuto were examined.
Proper hardness and viscosity of agar jelly are necessary for easily working Kingyokuto and for possessing good quality. The jelly texture was the hardest when final cooking temperature was 106 ± 1 °C, and the jelly had sticky texture when final cooking temperature was 108 °C.
The adhesiveness of agar jelly changed linearly with the cooking temperature. Kingyokuto was obtained in the best quality, when the ratio of the contents of water, agar and sugar was 100 : 2 : 100 and final cooking temperature was 106 °C.
