Title:
CREAM FOR FILLING CREAM PUFF FOR FREEZING
Document Type and Number:
Japanese Patent JP3027804
Kind Code:
B
Abstract:
PROBLEM TO BE SOLVED: To obtain a cream for filling a cream puff for freezing without drying up and crisping the cream even by freezing the cream puff and then thawing the frozen cream puff.
SOLUTION: This cream for filling a cream puff for freezing is obtained by carrying out the electrostatic induction of an egg yolk of a hen's egg, then freezing the resultant egg yolk, subsequently thawing the frozen egg yolk at a low temperature, freezing the albumen and then thawing the frozen albumen at ambient temperature, using the prepared hen's egg undergoing the above treatments and producing the following ingredients in the following weight ratio: 61.46 wt.% cow's milk, 3.0 wt.% wheat flour, 11.5 wt.% granulated sugar, 2.0 wt.% whipped cream, 2.0 wt.% white corn starch, 0.04 wt.% preservative and 20.0 wt.% hen's egg (the whole egg).
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Inventors:
Suzuki, Kazuko
Application Number:
JP1997000199807
Publication Date:
January 28, 2000
Filing Date:
July 25, 1997
Export Citation:
Assignee:
ICHIBAN:KK
International Classes:
F23B99/00; F02G1/053; F02G1/055; F23C99/00; (IPC1-7): A23G3/20; A23C13/14
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