CUSTARD PUDDING

To provide custard pudding capable of preventing caramel syrup from migrating into the custard pudding so as not to deteriorate a texture thereof.SOLUTION: Custard pudding includes: a carboxymethylated cellulose nanofiber, a water-soluble polymer and a thickening stabilizer (xanthan gum, locust bean...

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Bibliographische Detailangaben
Hauptverfasser:	INAGAWA YUSUKE, TADA HIROAKI, YABUNO NOBUKI
Format:	Patent
Sprache:	eng ; jpn
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:	To provide custard pudding capable of preventing caramel syrup from migrating into the custard pudding so as not to deteriorate a texture thereof.SOLUTION: Custard pudding includes: a carboxymethylated cellulose nanofiber, a water-soluble polymer and a thickening stabilizer (xanthan gum, locust bean gum, guar gum, etc.) In the carboxymethylated cellulose nanofiber, a carboxymethyl substitution rate is 0.1 to 0.50, a crystallinity index of a type-I cellulose is 50% or more, and an average fiber diameter is 3 to 500 nm.SELECTED DRAWING: None 【課題】カラメルシロップがカスタードプリンに移染することを抑制して食感を低下させないカスタードプリンを提供する。【解決手段】カルボキシメチル化セルロースナノファイバー、水溶性高分子、及び増粘安定剤（キサンタンガム、ローカストビーンガム、グアーガム等）を含有し、該カルボキシメチル化セルロースナノファイバーのカルボキシメチル置換度が０．１～０．５０、セルロースＩ型の結晶化度が５０％以上、平均繊維径が３～５００ｎｍである、カスタードプリン【選択図】なし