JPS5779850A - Quality improvement of food and drink - Google Patents

Quality improvement of food and drink

Info

Publication number
JPS5779850A
JPS5779850A JP55152426A JP15242680A JPS5779850A JP S5779850 A JPS5779850 A JP S5779850A JP 55152426 A JP55152426 A JP 55152426A JP 15242680 A JP15242680 A JP 15242680A JP S5779850 A JPS5779850 A JP S5779850A
Authority
JP
Japan
Prior art keywords
jelly
ice cream
taste
gum
sesbania
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
JP55152426A
Other languages
Japanese (ja)
Other versions
JPS6246143B2 (en
Inventor
Yoshiro Toda
Masaru Fujiki
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.)
TAIYOU KAGAKU KOGYO KK
Taiyo Kagaku Kogyo Co Ltd
Taiyo Kagaku KK
Original Assignee
TAIYOU KAGAKU KOGYO KK
Taiyo Kagaku Kogyo Co Ltd
Taiyo Kagaku KK
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 TAIYOU KAGAKU KOGYO KK, Taiyo Kagaku Kogyo Co Ltd, Taiyo Kagaku KK filed Critical TAIYOU KAGAKU KOGYO KK
Priority to JP55152426A priority Critical patent/JPS5779850A/en
Publication of JPS5779850A publication Critical patent/JPS5779850A/en
Publication of JPS6246143B2 publication Critical patent/JPS6246143B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Dairy Products (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seasonings (AREA)

Abstract

PURPOSE: To provide taste of good melt in the mouth free from pasty feeling, to prevent the crumblingness of jelly cake, and to use for preventing the separation of water, by adding sesbania gum to ice cream, etc.
CONSTITUTION: Sesbania gum is gum obtained from seed of Sesbania cannabina of a leguminous plant, dissolved in cold water to increase viscosity, thickening is accelerated by heating, and the viscosity is raised. When this is used as an ice cream stabilizer for an ice cream, etc., a proper overrun is exhibited, and smooth taste of good melt in the mouth resistant to heat shock free from pasty feeling is shown. It may be used together with a jellying agent for crumbling prevention, water separation prevention, and taste improvement of a jelly cake, e.g., jelly, MIZUYOKAN (soft adzuki-bean jelly), custard pudding, etc.
COPYRIGHT: (C)1982,JPO&Japio
JP55152426A 1980-10-30 1980-10-30 Quality improvement of food and drink Granted JPS5779850A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55152426A JPS5779850A (en) 1980-10-30 1980-10-30 Quality improvement of food and drink

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55152426A JPS5779850A (en) 1980-10-30 1980-10-30 Quality improvement of food and drink

Publications (2)

Publication Number Publication Date
JPS5779850A true JPS5779850A (en) 1982-05-19
JPS6246143B2 JPS6246143B2 (en) 1987-09-30

Family

ID=15540251

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55152426A Granted JPS5779850A (en) 1980-10-30 1980-10-30 Quality improvement of food and drink

Country Status (1)

Country Link
JP (1) JPS5779850A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05168415A (en) * 1982-11-04 1993-07-02 Rich Prod Corp Stabilizer composition suitable for addition to emulsified food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05168415A (en) * 1982-11-04 1993-07-02 Rich Prod Corp Stabilizer composition suitable for addition to emulsified food

Also Published As

Publication number Publication date
JPS6246143B2 (en) 1987-09-30

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