JPS5523906A - Improving taste of food - Google Patents

Improving taste of food

Info

Publication number
JPS5523906A
JPS5523906A JP9558878A JP9558878A JPS5523906A JP S5523906 A JPS5523906 A JP S5523906A JP 9558878 A JP9558878 A JP 9558878A JP 9558878 A JP9558878 A JP 9558878A JP S5523906 A JPS5523906 A JP S5523906A
Authority
JP
Japan
Prior art keywords
food
cheese
cream
jam
taste
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP9558878A
Other languages
Japanese (ja)
Inventor
Toshiyuki Oota
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP9558878A priority Critical patent/JPS5523906A/en
Publication of JPS5523906A publication Critical patent/JPS5523906A/en
Pending legal-status Critical Current

Links

Landscapes

  • Seasonings (AREA)
  • Dairy Products (AREA)

Abstract

PURPOSE: To increase the taste of a food without giving out the unique smell of cheese, by dispersing a cheese uniformly in the food.
CONSTITUTION: A cheese, e.g. natural, process, cottage, cream, or low-melting cheese, and an emulsifying agent, e.g. a sucrose ester or glycerol ester of a fatty acid, lecithin, or egg yolk, are added to a food, e.g. cookie, sponge cake, bread, pie, cream, bean jam, jam, or chocolate without or under heating (at 40°C or above), and, if necessary heat denatured, to give the desired food. The amount of the cheese is 0.0001W5% based on the food composition.
COPYRIGHT: (C)1980,JPO&Japio
JP9558878A 1978-08-06 1978-08-06 Improving taste of food Pending JPS5523906A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9558878A JPS5523906A (en) 1978-08-06 1978-08-06 Improving taste of food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9558878A JPS5523906A (en) 1978-08-06 1978-08-06 Improving taste of food

Publications (1)

Publication Number Publication Date
JPS5523906A true JPS5523906A (en) 1980-02-20

Family

ID=14141732

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9558878A Pending JPS5523906A (en) 1978-08-06 1978-08-06 Improving taste of food

Country Status (1)

Country Link
JP (1) JPS5523906A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5747436A (en) * 1980-09-01 1982-03-18 Fuji Oil Co Ltd Production of base material for making cheese cakes
JPS5747435A (en) * 1980-09-01 1982-03-18 Fuji Oil Co Ltd Base material for making cheese cakes
EP0284026A2 (en) * 1987-03-27 1988-09-28 Asahi Denka Kogyo Kabushiki Kaisha Process for preparing emulsified fat composition
JPH02249444A (en) * 1989-03-22 1990-10-05 Masanori Kanume Production of cheese-containing sponge cake

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5747436A (en) * 1980-09-01 1982-03-18 Fuji Oil Co Ltd Production of base material for making cheese cakes
JPS5747435A (en) * 1980-09-01 1982-03-18 Fuji Oil Co Ltd Base material for making cheese cakes
JPS6242574B2 (en) * 1980-09-01 1987-09-09 Fuji Oil Co Ltd
JPS6242573B2 (en) * 1980-09-01 1987-09-09 Fuji Oil Co Ltd
EP0284026A2 (en) * 1987-03-27 1988-09-28 Asahi Denka Kogyo Kabushiki Kaisha Process for preparing emulsified fat composition
JPH02249444A (en) * 1989-03-22 1990-10-05 Masanori Kanume Production of cheese-containing sponge cake

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