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Patent Searching and Data


Title:
PASTY COMPOSITION RESISTANT TO FREEZING AND ROASTING
Document Type and Number:
Japanese Patent JPH02245170
Kind Code:
A
Abstract:

PURPOSE: To provide the subject composition for coating the non-baked frozen food such as bread dough or pizza and subsequently baking the food on the employment thereof to improve the flavor, texture, appearance, etc., of the bread, pizza, etc., by comprising edible fats and oils, all egg, vinegar, sodium acetate, etc., in a specific ratio in an emulsified state.

CONSTITUTION: The objective composition contains 30-50wt.% of edible fats and oils, 20-40wt.% of all egg or yolk, 10-30wt.% of vinegar and 1-5wt.% of sodium acetate as essential components in an emulsified state. The composition further preferably contains a spice, an essence, fruit sauce, vegetable, meat, acidity, seasoning and colorant.


Inventors:
Shimizu, Teruo
Application Number:
JP1989000065077
Publication Date:
September 28, 1990
Filing Date:
March 17, 1989
Export Citation:
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Assignee:
NIPPON OIL & FATS CO LTD
International Classes:
A21D15/08; A23L35/00; (IPC1-7): A21D15/08; A23L1/48