TH31943A - Method for preparing food - Google Patents

Abstract

DC60 (13/01/41) Process for preparing frozen desserts with a liquid state. Containing water and fat state. Here, frozen desserts are available under the condition The frozen marshmallow ultrahypresser consists of a liquid state containing water. At least 1% micellar dezine by weight and total sugar sufficient. Like this until the protein gel Will be in the form that Apply to the ultrahypresser to condition that method if the micellar dezine is participating in the state. Liquids containing less than 2% water by weight of the frozen dessert There must be a stabilizer in the process of preparing frozen desserts with a liquid state of water. And fat state in here, frozen desserts under the condition The Ultra Hyperspace Method Frozen marshmallow contains a liquid state containing water. At least 1% micellar dezine by weight and total sugars is sufficient until the gel protein Will be in the form that Apply to the ultrahypresser with that method condition, if the micellar dezine is participating in the state Liquids containing less than 2% water by weight of the frozen desserts Must have a stabilizer included

Claims (1)

1.Process for preparing frozen desserts With a liquid state of water and a fat state. Here, frozen snacks are under the condition The ultra-high pressure process, frozen desserts are composed of a liquid state containing water. At least 1% by weight, micellar cellar, casein and sugar. Including that enough Until the gel protein Will be in the form That applies to the gal-ultra-high pressure condition that means if the micellar dezine is participating in the state. Liquids containing less than 2% water by weight.