Title:
キャラメル混合物およびその製造方法
Document Type and Number:
Japanese Patent JP4261357
Kind Code:
B2
Abstract:
Method for manufacturing an edible product, wherein caramel is manufactured which contains 50-85% by weight sugars or sugar replacers, 8-20% by weight fats and 7-18% by weight water, wherein egg white is whipped to an aerated foam, whereafter 1 part by weight of foamed egg white is mixed with 1-60 parts by weight of caramel at a temperature of 80-130 DEG C such that an aerated caramel mixture is obtained.
Inventors:
Bosma-De Bourg, Marharetta Millam
Hall, wellnels joseph
Harbels, Marcus Wilhelms Hendrix
Peters, Yasper Theodor
Hall, wellnels joseph
Harbels, Marcus Wilhelms Hendrix
Peters, Yasper Theodor
Application Number:
JP2003539457A
Publication Date:
April 30, 2009
Filing Date:
October 29, 2002
Export Citation:
Assignee:
MARS INCORPORATED
International Classes:
A23G3/34; A23G1/00; A23G1/30; A23G3/00; A23G3/02; A23G3/20; A23G3/32; A23G3/44; A23G3/46; A23G3/50; A23G3/52; A23L15/00
Domestic Patent References:
| JP7147905A | ||||
| JP6133715A | ||||
| JP10313799A |
Attorney, Agent or Firm:
Yanagita Seiji
Go Sakuma
Go Sakuma