Title:
WHIPPED CREAM FOR HEAT COOKING AND BAKERY PRODUCT COMBINED WITH THE WHIPPED CREAM FOR HEAT COOKING
Document Type and Number:
Japanese Patent JP2023000707
Kind Code:
A
Abstract:
To provide a technique for maintaining foam and for preventing decrease in texture and mouthfeel, even when whipped cream is heated.SOLUTION: In this technology, whipped cream for heat cooking comprises saccharides containing 40 mass% or more of one or more saccharides selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar, wherein a content of the sugar is 18 to 35 mass% as a solid content, and a content of the thickener is 0.1 to 0.3 mass%. The whipped cream for heat cooking according to the present technology can be used by heating after refrigerated.SELECTED DRAWING: None
Inventors:
IMAI TAKESHI
HORI SHOTA
HORI SHOTA
Application Number:
JP2021101686A
Publication Date:
January 04, 2023
Filing Date:
June 18, 2021
Export Citation:
Assignee:
SHOWA SANGYO CO
International Classes:
A23L9/20; A21D13/38; A21D13/44; A23C11/10
Attorney, Agent or Firm:
Kaoru Watanabe