Title:
WHIPPED CREAM, METHOD FOR PRODUCING WHIPPED CREAM, AND METHOD FOR PRODUCING CAKE
Document Type and Number:
Japanese Patent JP2011024532
Kind Code:
A
Abstract:
To improve the retainability of the appearance shape of a whipped cream.
The method for producing the whipped cream is obtained by mixing a raw material cream containing fat with glucan having an inner branched ring structure portion and an outer branched structure portion, and having a polymerization degree of not less than 50, and then whipping the raw material cream mixed with the glucan to contain air. A cake is obtained by using the whipped cream to produce a cake, and then decorating the cake. The whipped cream or cake is preferably frozen.
Inventors:
TAKAGI HIROMOTO
KAKINO AKEMI
ITO KUMI
TAKADA MASAYASU
KAKINO AKEMI
ITO KUMI
TAKADA MASAYASU
Application Number:
JP2009175741A
Publication Date:
February 10, 2011
Filing Date:
July 28, 2009
Export Citation:
Assignee:
JAPAN MAIZE PROD
International Classes:
A23D7/00; A21D2/16; A21D13/08; A23C13/14; A23L9/20
Domestic Patent References:
| JP2005176742A | 2005-07-07 | |||
| JP2004154092A | 2004-06-03 | |||
| JP2009017867A | 2009-01-29 |
Other References:
がっこいぶり: "いつでも使えるホイップクリーム１〜元祖〜", COOKPAD [ONLINE], JPN6013050834, 6 April 2009 (2009-04-06), ISSN: 0002655122
生物工学会誌, vol. 84, no. 2, JPN6014029622, 25 February 2006 (2006-02-25), pages 61 - 66, ISSN: 0002854975
生物工学会誌, vol. 84, no. 2, JPN6014029622, 25 February 2006 (2006-02-25), pages 61 - 66, ISSN: 0002854975
Attorney, Agent or Firm:
Shigeru Matsui