Title:
LAMINATED FOOD
Document Type and Number:
Japanese Patent JP3920032
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To prevent an interlayer color migration in various kinds of laminated foods without impairing flavor and palatability of food.
SOLUTION: This laminated food is obtained by laminating a plurality of water-type food layers having different colors. An interlayer comprising gelatin having ≥1 mm thickness and a colorless jelly containing one or more kinds selected from the group consisting of (1) a mixture of low-methoxyl pectin, carrageenan, xanthan gum and locust bean gum except gelatin, (b) sodium alginate and (c) agar. The water phase solid content value of the interlayer is in a range satisfying the numerical expression {(A+B)/2)-2≤F≤{(A+B)2)+2 (F is the water phase solid content value (wt.%) of the interlayer; A is the water phase solid content value (wt.%) of one layer of vertically adjacent water- type food layers; B is the water phase solid content value (wt.%) of the other layer).
Inventors:
Kazuyoshi Toyama
Sadayuki Kokubo
Keiji Morimoto
Soichiro Ide
Sadayuki Kokubo
Keiji Morimoto
Soichiro Ide
Application Number:
JP2001044043A
Publication Date:
May 30, 2007
Filing Date:
February 20, 2001
Export Citation:
Assignee:
Morinaga Milk Industry Co., Ltd.
International Classes:
A23C13/14; A23L1/00; A23L9/10; A23L21/10; (IPC1-7): A23L1/06; A23C13/14; A23L1/00; A23L1/187
Domestic Patent References:
| JP54122767A | ||||
| JP10150932A | ||||
| JP9140340A | ||||
| JP11178518A | ||||
| JP11276098A | ||||
| JP4148653A | ||||
| JP10136914A | ||||
| JP54105243A | ||||
| JP55021722A | ||||
| JP57170153A |
Attorney, Agent or Firm:
Masatake Shiga
Tadashi Takahashi
Takashi Watanabe
Masakazu Aoyama
Suzuki Mitsuyoshi
Kazuya Nishi
Yasuhiko Murayama
Tadashi Takahashi
Takashi Watanabe
Masakazu Aoyama
Suzuki Mitsuyoshi
Kazuya Nishi
Yasuhiko Murayama