Title:
CHEESE-LIKE EMULSIFIED COMPOSITION AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JP3639057
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To settle such a problem that, in order to impart a dark brown color on the surface of gratin or doria when the food being in a frozen state is cooked with e.g. a microwave oven, it has been proposed that the surface is sprayed with a mixture of powdery saccharides, amino acids and powdery cheese, or a solution containing saccharides and amino acids to effect adherence of the mixture or solution to the surface and a dark brown color is developed on the surface through making use of Maillard reaction between the saccharides and the amino acids; but a uniform dark brown color has been hard to be imparted securely.
SOLUTION: This cheese-like emulsified composition comprises protein, oil- and-fat, water, saccharides and amino acids, being pasty or solid in the form of O/W-type emulsion with the above ingredients dispersed homogeneously. If this composition is used for topping glatin, doria, pizza, etc., a uniform and good-looking dark brown color can be surely imparted on the food when the food is cooked with a microwave oven.
Inventors:
Iyama Daishi
Takaaki Masubuchi
Yokoyama Kazuaki
Takaaki Masubuchi
Yokoyama Kazuaki
Application Number:
JP22180796A
Publication Date:
April 13, 2005
Filing Date:
August 05, 1996
Export Citation:
Assignee:
Miyoshi Oil & Fat Co., Ltd.
International Classes:
A23C20/00; A23L35/00; (IPC1-7): A23C20/00; A23L1/48
Domestic Patent References:
| JP5304920A | ||||
| JP3083562A | ||||
| JP59154945A | ||||
| JP5304920A | ||||
| JP3083562A | ||||
| JP59154945A |
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