Title:
FOOD STUFF
Document Type and Number:
Japanese Patent JPH03119945
Kind Code:
A
Abstract:
PURPOSE: To produce a food having a good storage life without causing transfer of a water transition during storage by forming an intermediate layer to control transition of the water content and to give softness between a bread-like skin and a filling containing water which is covered with the skin. CONSTITUTION: When a food comprising a water-contg. filling covered with a bread-like skin is produced, an intermediate layer to separate the filling from the bread-like skin is formed. This intermediate layer consists of a cake material prepared from a kneaded powder which has max. 20wt.% fat content based on the whole cake kneaded powder and has an oil or fat phase in an oil-in-water emulsion state containing a water-soluble protein and an emulsifier having 12 to 24C fatty acid acyl lactate. This cake material has a crammed structure of completely developed foams with 0.5 to 4.0m<3> /kg, preferably 2.0 to 3.0m<3> /kg specific volume.
Inventors:
YAKOBUSU DEIIKUHOON
IBOO YAN HORUSHIYAA
IBOO YAN HORUSHIYAA
Application Number:
JP26369890A
Publication Date:
May 22, 1991
Filing Date:
October 01, 1990
Export Citation:
Assignee:
UNILEVER NV
International Classes:
A21D2/16; A21D2/26; A21D8/00; A21D13/00; A21D13/08; A23D7/005; A21D2/02; A23L13/00; A23L13/60; A23P20/12; A23P20/20; A23P20/25; (IPC1-7): A21D2/02; A21D2/16; A21D2/26; A21D8/00; A21D13/00
Domestic Patent References:
| JPH01142687U | 1989-09-29 | |||
| JPH01112686U | 1989-07-28 | |||
| JPS5276459A | 1977-06-27 | |||
| JPS575141A | 1982-01-11 |
Foreign References:
| US4171380A | 1979-10-16 |
Attorney, Agent or Firm:
Yuzo Yamazaki (2 outside)