Title:
CUSTARD CREAMS AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JPH03112457
Kind Code:
A
Abstract:
PURPOSE: To obtain the subject custard creams excellent in keeping quality at ordinary temperature and suitable for a filling material of a Japanese style confectionery by mixing mono-, diesterified starch, decaglycerin monomyristate and a hydrolyzed starches in a raw material and controlling the water content and hardness within a specified range.
CONSTITUTION: Mono- and di-esterified starches are at least partially used as the raw starches and decaglycerin monomyristate and hydrolyzed starch are used in combination therewith so as to adjust the water content and hardness to 42.0-48.0wt.% and 15000-25000 dyne/cm2 in term of curd tension, respectively.
Inventors:
TAKAHASHI YASUYUKI
TAMAI SHIGERU
SHIMAZAKI SHUICHI
KUBOTA YASUSHI
TAMAI SHIGERU
SHIMAZAKI SHUICHI
KUBOTA YASUSHI
Application Number:
JP25071889A
Publication Date:
May 14, 1991
Filing Date:
September 28, 1989
Export Citation:
Assignee:
MEIJI MILK PROD CO LTD
International Classes:
A23L9/20; (IPC1-7): A23L1/19
Domestic Patent References:
| JPS62275646A | 1987-11-30 |
Attorney, Agent or Firm:
Toda Chikio