Custard pudding and method for manufacturing same

A custard pudding formulated from egg yolk and milk or soy milk, wherein a lysophospholipid and a free fatty acid are added at a proportion of 0.05 to 5 parts of the free fatty acid to 1 part of the lysophospholipid. A custard pudding having a smooth texture, and a method for manufacturing the custa...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	MORITA, ASA, OKADO, NAO, YODA, SHOICHI
Format:	Patent
Sprache:	chi ; 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:	A custard pudding formulated from egg yolk and milk or soy milk, wherein a lysophospholipid and a free fatty acid are added at a proportion of 0.05 to 5 parts of the free fatty acid to 1 part of the lysophospholipid. A custard pudding having a smooth texture, and a method for manufacturing the custard pudding, are thereby provided using a simple method.