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Patent Searching and Data


Title:
PRODUCTION OF GELATINOUS FOOD
Document Type and Number:
Japanese Patent JPH04169157
Kind Code:
A
Abstract:

PURPOSE: To obtain the title food such as custard pudding, jelly, bavarois, pot- steamed hotchpotch or milk curd, having high gel strength and excellent smoothness free from rough feeling to the tongue by using both an isolated substance of whey protein and a coated glucono-δ-lactone.

CONSTITUTION: A mixture of an isolated substance of whey protein obtained by further concentrating protein part of whey protein and a coated glucono-δ- lactone is dissolved in water and heated to 80-90°C to give the objective food.


Inventors:
MIYAMAE MASATOSHI
Application Number:
JP29466190A
Publication Date:
June 17, 1992
Filing Date:
October 30, 1990
Export Citation:
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Assignee:
SANEI KAGAKU KOGYO KK
International Classes:
A23C9/154; A23C21/08; A23L9/10; A23L13/60; A23L17/00; A23L21/10; A23L29/20; A23L29/275; A23L35/00; (IPC1-7): A23C9/154; A23C21/08; A23L1/05; A23L1/056; A23L1/06; A23L1/187; A23L1/317; A23L1/325; A23L1/48