Title:
PRODUCTION OF WHIPPING OR WHIPPED CUSTARD CREAM
Document Type and Number:
Japanese Patent JP3149811
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain the subject tasty cream with a creamy flavor, capable of providing a light palatability and reducing a pasty feeling derived from starch without damaging the original feeling inherent in custard cream, by blending custard cream blending composition, whipping cream and an emulsifier.
SOLUTION: This cream is obtained by blending the followings: 70 to 90 wt.% of custard cream blending composition or custard cream containing 2 to 7 wt.% of starch material, 1 to 15 wt.% of yolk, 10 to 20 wt.% of a saccharide and 2 to 8 wt.% of non-fat solid; 9 to 30 wt.% of whipping cream; and 0.05 to 1 wt.% of emulsifier: thus obtaining the objective cream easily whippable by only whipping by a coat mixer, etc.
Inventors:
Hiroyuki Komoda
Ryuichi Kubota
Ryuichi Kubota
Application Number:
JP10337397A
Publication Date:
March 26, 2001
Filing Date:
April 21, 1997
Export Citation:
Assignee:
FUJI OIL CO.,LTD.
International Classes:
A23C13/12; A23D7/00; A23G3/00; A23G3/34; A23L9/20; (IPC1-7): A23L1/19; A23C13/12; A23D7/00
Domestic Patent References:
| JP361449A |
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