Whipping or whipped custard cream and its fabrication method

To obtain the subject tasty cream with a creamy flavor, capable of providing a light palatability and reducing a pasty feeling derived from starch without damaging the original feeling inherent in custard cream, by blending custard cream blending composition, and whipping cream and an emulsifier. A...

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Bibliographische Detailangaben
Hauptverfasser:	KUBOTA, RYUICHI, KOMODA, HIROYUKI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS 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 obtain the subject tasty cream with a creamy flavor, capable of providing a light palatability and reducing a pasty feeling derived from starch without damaging the original feeling inherent in custard cream, by blending custard cream blending composition, and whipping cream and an emulsifier. A method for producing whipping or whipped custard cream according to the present invention comprises the following steps: (1) mixing a custard composition, a whipping cream, and an emulsifier including a whipping material for cake or a whipping cream for cake to obtain a mixing material; and (2) heating and emulsifying the mixture material. Furthermore, the method for producing a whipped custard cream according to the present invention comprises the following steps: (1) mixing a custard cream composition a whipping cream, and an emulsifier including a whipping material for cake or a whipping cream for cake to obtain a mixture material; and (2) heating to emulsify the mixture material and whipping the mixture material.