JPS5763053A - Foamy food and its preparation - Google Patents
Foamy food and its preparationInfo
- 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
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
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)
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 |
-
1980
- 1980-09-30 JP JP55137434A patent/JPS5922504B2/en not_active Expired
Cited By (4)
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 |
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