Title:
【発明の名称】食品用組成物およびその製造法
Document Type and Number:
Japanese Patent JP2588189
Kind Code:
B2
Abstract:
PURPOSE:To prepare a powdery or granular composition for food, easily dispersible or emulsifiable in food and capable of giving a food having excellent quality, by using powdered milk or whey powder and a surfactant for food as raw materials. CONSTITUTION:100pts.wt. of powdered milk and/or whey powder are mixed with 2-30pts.wt. of a liquid or pasty surfactant for food such as sucrose fatty acid ester, sorbitan fatty acid ester, etc., and optionally added with a carbonate or soybean protein. The mixture is homogeneously kneaded, aged by letting stand for a definite time and pulverized or granulated.
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Inventors:
OGAWA HIROE
Application Number:
JP5565687A
Publication Date:
March 05, 1997
Filing Date:
March 10, 1987
Export Citation:
Assignee:
TAKEDA YAKUHIN KOGYO KK
OGAWA HIROE
OGAWA HIROE
International Classes:
A21D2/00; A23C9/152; A23C21/06; A23G1/00; A23G1/30; A23G1/44; A23G1/46; A23G3/00; A23G3/34; A23G9/00; A23G9/32; A23G9/38; A23G9/44; A23G9/52; A23L23/00; A23L29/00; A23L29/10; A23L35/00; (IPC1-7): A23P1/02
Domestic Patent References:
| JP58146238A | ||||
| JP4722370A |
Attorney, Agent or Firm:
Aoyama Ryo (1 person outside)