Title:
OIL AND FAT COMPOSITION TO BE KNEADED WITH CUSTARD PUDDING
Document Type and Number:
Japanese Patent JP3460508
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain the subject composition used for production of a custard pudding and capable of having smooth structure and reduced water-releasing phenomenon even if defrosting the composition after long term frozen preservation by including a fatty acid ester of glycerol, a fatty acid ester of sucrose, and a modified starch.
SOLUTION: The objective composition is obtained by formulating 0.2-5 pts.wt. fatty acid ester of glycerol, 0.1-3 pts.wt. fatty acid ester of sucrose, 1-20 pts.wt. modified starch and preferably 0.1-3 pts.wt. protein and 5-40 pts.wt. saccharides based on 100 pts.wt. composition, and emulsifying the composition into an oil-in-water type emulsion.
Inventors:
Masaki Fujimura
Shinichi Hashimoto
Masakazu Kato
Shinichi Hashimoto
Masakazu Kato
Application Number:
JP12922797A
Publication Date:
October 27, 2003
Filing Date:
May 20, 1997
Export Citation:
Assignee:
Kanegafuchi Chemical Industry Co., Ltd.
International Classes:
A23C11/04; A23C11/06; A23D7/00; A23G3/00; A23G3/34; A23L9/20; (IPC1-7): A23L1/19; A23C11/04; A23C11/06; A23D7/00; A23G3/00
Domestic Patent References:
| JP678679A | ||||
| JP8332025A | ||||
| JP779755A |
Attorney, Agent or Firm:
Takao Yagino
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