JPS56102759A - Cake made from solid cheese and its prepapation - Google Patents

Cake made from solid cheese and its prepapation

Info

Publication number
JPS56102759A
JPS56102759A JP506480A JP506480A JPS56102759A JP S56102759 A JPS56102759 A JP S56102759A JP 506480 A JP506480 A JP 506480A JP 506480 A JP506480 A JP 506480A JP S56102759 A JPS56102759 A JP S56102759A
Authority
JP
Japan
Prior art keywords
oil
fat
trans acid
content
cake
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.)
Granted
Application number
JP506480A
Other languages
Japanese (ja)
Other versions
JPS5848144B2 (en
Inventor
Sadao Nakayama
Setsuko Nakayama
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 JP55005064A priority Critical patent/JPS5848144B2/en
Publication of JPS56102759A publication Critical patent/JPS56102759A/en
Publication of JPS5848144B2 publication Critical patent/JPS5848144B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

PURPOSE: To prepare the titled cake, by mixing cheese powder of specific moisture content with a fat or oil containing a specific amount of a trans acid and a sweetening saccharide, pulverizing the resultant mixture, melting and stirring the powder under heating, cooling and solidifying the melt.
CONSTITUTION: 3% or more cheese powder with a moisture content of 10% or less by drying with hot air is mixed with 28% or more fat or oil having a melting point of 30°C or above with a trans acid content of 10% or more, e.g. hardened soybean oil, 1% or more powdered milk, lecithin and a saccharide, and the resultant mixture is pulverized by a roll mill, etc., molten under heating and stirred. The molten material is then cooled, solidified or applied on another cake and cooled. The content of the trans acid in the fat or oil is 10% or more, preferably 20W70%.
COPYRIGHT: (C)1981,JPO&Japio
JP55005064A 1980-01-19 1980-01-19 Confectionery using solid cheese and its manufacturing method Expired JPS5848144B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55005064A JPS5848144B2 (en) 1980-01-19 1980-01-19 Confectionery using solid cheese and its manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55005064A JPS5848144B2 (en) 1980-01-19 1980-01-19 Confectionery using solid cheese and its manufacturing method

Publications (2)

Publication Number Publication Date
JPS56102759A true JPS56102759A (en) 1981-08-17
JPS5848144B2 JPS5848144B2 (en) 1983-10-26

Family

ID=11600953

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55005064A Expired JPS5848144B2 (en) 1980-01-19 1980-01-19 Confectionery using solid cheese and its manufacturing method

Country Status (1)

Country Link
JP (1) JPS5848144B2 (en)

Also Published As

Publication number Publication date
JPS5848144B2 (en) 1983-10-26

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