Title:
STRATIFIED BAKED PUDDING
Document Type and Number:
Japanese Patent JP3761674
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a baked pudding having uniform side surface and stratified upper and lower faces, or the stratified baked pudding having uniform outer face and appearing different foods in the interior in a process of eating by allowing the pudding to include a food containing native gellan gum and gellan gum in a specific proportion.
SOLUTION: This baked pudding includes native gellan gum and gellan gum in a weight ratio preferably of (9:1) to (1:9), more preferably of (2:1) to (1:2), in an inner layer food such as bean jam and cream. A locust bean gum, a xanthane gum, pectin, etc., of 0.01-0.2 wt.% are preferably used in combination with the inner layer food. The inner layer food is included in the stratified baked pudding. The total amount of the native gellan gum and the gellan gum is preferably 0.3-3 wt.% based on the final food.
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Inventors:
Saburo Ohara
Yoshino Nishino
Yoshino Nishino
Application Number:
JP18381697A
Publication Date:
March 29, 2006
Filing Date:
July 09, 1997
Export Citation:
Assignee:
San-Ei Gen F.F.I.,Inc.
International Classes:
A23L9/10; A23L29/20; (IPC1-7): A23L1/187; //A23L1/05
Domestic Patent References:
| JP10136914A | ||||
| JP2001520518A | ||||
| JP5168426A | ||||
| JP6181733A | ||||
| JP4023959A | ||||
| JP10215795A |