POWDER COMPOSITION FOR MAKING GINGER PUDDING

PROBLEM TO BE SOLVED: To provide a powder composition for easily making ginger pudding which is excellent in both texture and flavor by being mixed with cow milk and heated in a microwave oven. SOLUTION: The powder composition for making the ginger pudding contains ingredients as follows: (1) milk p...

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Bibliographische Detailangaben
Hauptverfasser:	MORITSU NARUHIRO, OGUCHI YASUSHI, KANEKO YOSHITSUGU
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a powder composition for easily making ginger pudding which is excellent in both texture and flavor by being mixed with cow milk and heated in a microwave oven. SOLUTION: The powder composition for making the ginger pudding contains ingredients as follows: (1) milk protein: 31.2-62.4 wt.%, (2) wheat protein: 7.8-15.6 wt.%, (3) calcium lactate: 1.56-5.46 wt.%, (4) ginger powder: 1.56-3.9 wt.%, (5) ι-carrageenan: 0.78-2.34 wt.%, and (6) lactic acid bacterium: 0.39-1.56 wt.%. COPYRIGHT: (C)2011,JPO&INPIT