Title:
PRODUCTION OF CHEESE CAKE
Document Type and Number:
Japanese Patent JP3373696
Kind Code:
B2
Abstract:
PURPOSE: To produce a cheese cake of large volume, light taste with high storability and delayed in its deterioration.
CONSTITUTION: Tapioca starch comprising 90-80wt.% of raw tapioca starch and 10-20wt.% of α-form tapioca starch is amixed with 40-100 pts.wt., based on 100 pts.wt. of the tapioca starch, of cheese and an adequate amount of water and the dough is prepared at 30-40°C, divided, formed and baked to produce the objective cheese cake.
Inventors:
Minoru Takazawa
Tamotsu Yanagimoto
Tamotsu Yanagimoto
Application Number:
JP13506095A
Publication Date:
February 04, 2003
Filing Date:
June 01, 1995
Export Citation:
Assignee:
NISSHIN FLOUR MILLING CO.,LTD.
International Classes:
A23C19/09; A23G3/00; A23G3/34; (IPC1-7): A23G3/00; A23C19/09
Domestic Patent References:
| JP63157941A | ||||
| JP3292849A | ||||
| JP3133355A | ||||
| JP3224431A | ||||
| JP358752A | ||||
| JP61265048A | ||||
| JP4131046A | ||||
| JP5219875A |
Other References:
【文献】丸善食品総合事典、平成10年3月25日発行、丸善株式会社、p.57
Attorney, Agent or Firm:
Arga Patent Office (4 outside)