Title:
粘稠性食品
Document Type and Number:
Japanese Patent JP7214203
Kind Code:
B2
Abstract:
To provide a viscous food product having a texture similar to cream, having high bubble stability, capable of keeping viscous property without freezing even at 0°C or lower, and having excellent shape retention with a small change of hardness from a low temperature to a room temperature or even at a high temperature region of 100°C or higher.SOLUTION: An amount of air by which a specific gravity of a viscous food product becomes 0.2-0.8 is allowed, in the shape of fine bubbles, to hold a base material including 15-35 wt.% water containing thickening polysaccharides including at least carrageenan, xanthan gum and locust bean gum, dextrin, egg white and liquid syrup.SELECTED DRAWING: None
Inventors:
Takuji Michinaga
Application Number:
JP2019019501A
Publication Date:
January 30, 2023
Filing Date:
February 06, 2019
Export Citation:
Assignee:
Ishimura Manseido Co., Ltd.
International Classes:
A23G3/34; A23G3/52; A23L29/238; A23L29/256; A23L29/269; A23L29/30
Domestic Patent References:
| JP2009261382A | ||||
| JP2015107116A | ||||
| JP2010220544A | ||||
| JP2012213328A | ||||
| JP2013132284A | ||||
| JP2013132286A |
Attorney, Agent or Firm:
Koji Hatachi
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