PREPARATION OF CAKE FOR ICE CREAM

Title:

PREPARATION OF CAKE FOR ICE CREAM

Document Type and Number:

Japanese Patent JPH05336874

Kind Code:

A

Abstract:

PURPOSE: To prevent the stiffening of a cake, the loss of elasticity and the deterioration of the cake to get crumbly and dry palatability by the freezing of water in the cake to form ice and the separation of water from the starch and protein in the dough by compounding a lysolecithin to a cake for ice cream.

CONSTITUTION: Lecithin is decomposed with an enzyme and the obtained lysolecithin is compounded to a cake for ice cream. The cake for ice cream compounded with lysolecithin causes little deterioration of the palatability after freezing. The lysolecithin to be used in the above process is an enzyme-modified lysolecithin composed mainly of a lysolecithin (1-monoacylglycerophospholipid) produced by hydrolyzing a natural lecithin (1,2-diacetylglycerophospholipid) with an enzyme and separating and removing the produced free fatty acids and other fat-soluble components originated from the raw material.

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Inventors:

HASHIMOTO KIYOMI
HORI TOSHIRO
KATO TOMOJI
NISHIYAMA MASAYOSHI

Application Number:

JP22187292A

Publication Date:

December 21, 1993

Filing Date:

June 05, 1992

Export Citation:

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Assignee:

TAIYO KAGAKU KK

International Classes:

A21D2/32; A21D13/08; A21D15/02; A23G9/32; A23G9/44; A23G9/52; (IPC1-7): A21D13/08; A21D2/32; A21D15/02; A23G9/02

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