Title:
CREAM, MOUSSE-LIKE CREAM AND PRESERVATION OF CREAM
Document Type and Number:
Japanese Patent JPH02249449
Kind Code:
A
Abstract:
PURPOSE: To improve emulsification stability under an acidic region by incorporating the saccharified matter of reduced starch into cream. CONSTITUTION: This objective cream is obtd. by mixing and dissolving 8 to 25% (more preferably 12 to 22%) saccharified matter of the reduced starch (produced by adding hydrogen to the starch syrup obtd. by enzyme decomposition of starch) to, for example, the cream for coffee having a fat content of 18 to 30(wt.)% in a sterile state by using a dissolving tank having a stirring machine. The mousse-like cream is prepd. by hermetically sealing the cream 2 described above from a hermetic vessel 1 having a valve 6 with high-pressure carbon dioxide 3 and making the cream ejectable in the form of mousse from the valve 6. The cream is put into a gaseous atmosphere selected from a group of carbon dioxide, gaseous nitrogen and laughing gas, by which the long-term preservation is made possible.
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| WO/1999/011147 | CREAM-BASED FOOD COMPOSITION AND PROCESS FOR THE MANUFACTURE THEREOF |
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| JPS57186436 | PREPARATION OF SOUR CREAM FOOD |
Inventors:
NAGAMATSU TSUTOMU
EDOARUDO RUGAA
EDOARUDO RUGAA
Application Number:
JP7336589A
Publication Date:
October 05, 1990
Filing Date:
March 24, 1989
Export Citation:
Assignee:
NAGAMATSU TSUTOMU
EDOARUDO RUGAA
EDOARUDO RUGAA
International Classes:
A23C13/12; A23L1/0522; A23L29/00; (IPC1-7): A23C13/12; A23L1/0522
Attorney, Agent or Firm:
Yoshiharu Yoshida