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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, Hiroshi
Masubuchi, Takaaki
Yokoyama, Kazuaki
Application Number:
JP1996000221807
Publication Date:
January 21, 2005
Filing Date:
August 05, 1996
Export Citation:
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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