JPS5763053A - Foamy food and its preparation - Google Patents

Foamy food and its preparation

Info

Publication number
JPS5763053A
JPS5763053A JP55137434A JP13743480A JPS5763053A JP S5763053 A JPS5763053 A JP S5763053A JP 55137434 A JP55137434 A JP 55137434A JP 13743480 A JP13743480 A JP 13743480A JP S5763053 A JPS5763053 A JP S5763053A
Authority
JP
Japan
Prior art keywords
oil
gelatine
fat
mixture
mixed
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
JP55137434A
Other languages
Japanese (ja)
Other versions
JPS5922504B2 (en
Inventor
Tadashi Kimura
Hideo Nakamura
Nobuyuki Komakine
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.)
KANEBO SHOKUHIN KK
KANEBOU SHIYOKUHIN KK
Kracie Foods Ltd
Original Assignee
KANEBO SHOKUHIN KK
KANEBOU SHIYOKUHIN KK
Kanebo Foods Ltd
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 KANEBO SHOKUHIN KK, KANEBOU SHIYOKUHIN KK, Kanebo Foods Ltd filed Critical KANEBO SHOKUHIN KK
Priority to JP55137434A priority Critical patent/JPS5922504B2/en
Publication of JPS5763053A publication Critical patent/JPS5763053A/en
Publication of JPS5922504B2 publication Critical patent/JPS5922504B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: To prepare a foamy food having the palatability and taste of ice cream when frozen, and that of mousse or Bavarian cream when thawed, by compounding oil or fat with gelatine at a specific ratio, and frothing the mixture to form fine bubbles.
CONSTITUTION: Oil or fat, such as animal fat, coconut oil, palm oil, sanflower oil, soybean oil, etc. is mixed with sugar, egg, defatted milk powder, an emulsifying agent, etc., homogenized, and again mixed with fruit juice, etc. to obtain emulsion liquid. Separately, a gelatine solution is prepared by dissolving gelatine in water. The solution is mixed with the above emulsion to give a mixture containing 5W20wt% of oil or fat and 1W6wt% of gelatine based on the whole mixture. The mixture is stirred vigorously to form a fine foamy tissue containing 35W100% of foams.
COPYRIGHT: (C)1982,JPO&Japio
JP55137434A 1980-09-30 1980-09-30 Method for producing multicellular food Expired JPS5922504B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55137434A JPS5922504B2 (en) 1980-09-30 1980-09-30 Method for producing multicellular food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55137434A JPS5922504B2 (en) 1980-09-30 1980-09-30 Method for producing multicellular food

Publications (2)

Publication Number Publication Date
JPS5763053A true JPS5763053A (en) 1982-04-16
JPS5922504B2 JPS5922504B2 (en) 1984-05-26

Family

ID=15198524

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55137434A Expired JPS5922504B2 (en) 1980-09-30 1980-09-30 Method for producing multicellular food

Country Status (1)

Country Link
JP (1) JPS5922504B2 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61293348A (en) * 1985-06-20 1986-12-24 Nitta Zerachin Kk Material for foamed ice cream
EP1080646A1 (en) * 1999-08-23 2001-03-07 Friesland Brands B.V. Method for the preparation of pastry cream
US6852351B2 (en) 2000-12-06 2005-02-08 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Aerated compositions and process for achieving such aerated compositions
US6878392B2 (en) 2000-12-06 2005-04-12 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Aerated compositions, process and apparatus for achieving such aerated compositions

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61293348A (en) * 1985-06-20 1986-12-24 Nitta Zerachin Kk Material for foamed ice cream
EP1080646A1 (en) * 1999-08-23 2001-03-07 Friesland Brands B.V. Method for the preparation of pastry cream
US6852351B2 (en) 2000-12-06 2005-02-08 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Aerated compositions and process for achieving such aerated compositions
US6878392B2 (en) 2000-12-06 2005-04-12 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Aerated compositions, process and apparatus for achieving such aerated compositions

Also Published As

Publication number Publication date
JPS5922504B2 (en) 1984-05-26

Similar Documents

Publication Publication Date Title
KR910006097B1 (en) Storable product which can be whipped up to a dessert mousse and process for its preparation
JPS56140866A (en) Acid-resistant whipping cream powder and its preparation
JPS6455155A (en) Artificial cream and method of manufacturing the same
EP0059617A1 (en) Yogurt milk shake
CA2209585A1 (en) A food composition in the form of a mousse-like plastic mass
JPS5763053A (en) Foamy food and its preparation
JPS56117753A (en) Novel type of beverage and its making
JPS58149666A (en) Beverage containing sea weeds
JPS57194748A (en) Preparation of flour paste mixed with cheese
JPS6437248A (en) Preparation of whipped yoghurt
JPS56113263A (en) Preparation of gel-like food containing fat or oil
JPS5945832A (en) Ice cream containing ingredient
JPS57110167A (en) Calcium pharmaceutical for enriching food
US2367166A (en) Lacteal-laxative products and process of making same
JPS57144941A (en) Preparation of snack-like foamed food with high proteinic content consisting of meat essentially
JPS5545347A (en) Shiitake mushroom jam
JPS5623850A (en) Preparation of frozen food
US3326691A (en) Edible foam-producing composition
JPS5588672A (en) Preparation of vegetable whipped cream
JPS56164756A (en) Preparation of foamed cream
JPS5545346A (en) Wakame seaweed jam
JPS5521712A (en) Preparation of carbonated albumen drink
JPS57206352A (en) Preparation of frozen whipped cream
JPH0398539A (en) Ice cream sherbet containing taro as main raw material
JPS57146551A (en) Production of synthetic cream