Title:
【発明の名称】クリームをベースとする食品組成物およびその製造方法
Document Type and Number:
Japanese Patent JP2001514021
Kind Code:
A
Abstract:
A process for the preparation of a cream, in which a mixture containing about 10% to 20% of milk derivatives, about 8% to 30% of sugars, about 10% to 60% of fermented dairy product, about 0% to 25% of sour cream or of dairy cream containing about 25% to 45% of fatty substance, about 0% to 35% of texturizing agent, about 0% to 20% of aromatic product, and about 0% to 0.5% of salt is prepared by stirring, heat treating at a temperature of about 60° C. to 115° C. for about 7 seconds to 5 minutes; the temperature of the mixture is then adjusted to about 15° C. to 40° C. and to which molten fatty substance is added with stirring, so as to obtain a homogeneous cream. The cream thus obtained can be used in the manufacture of a food composition by depositing it on at least one layer, preferably between two layers, of food product, e.g., a biscuit.
Inventors:
Baenche, Johannes
Gougaz, Marlene
Renuf, Dominique
Reimedes, Ernst, Hartmut
Gougaz, Marlene
Renuf, Dominique
Reimedes, Ernst, Hartmut
Application Number:
JP2000508263A
Publication Date:
September 11, 2001
Filing Date:
July 23, 1998
Export Citation:
Assignee:
Societe de Prodey Netsuru Society anonym
International Classes:
A21D13/00; A21D13/08; A23C9/13; A23C19/093; A23C13/12; A23L9/20; (IPC1-7): A23C13/12; A21D13/08; A23C19/093; A23L1/19
Attorney, Agent or Firm:
Akira Asamura (3 outside)