Morinaga Milk Industry Co., Ltd.

Yusuke Miyazaki

Hiroya Yuguchi

Masanori Hattori

Shigeo Okonogi

Kazuyoshi Sotoyama

Shoji Wakao

Yoshinobu Hayashi

Mamoru Tomita

Manabu Suzuki

Katsuhiro Ogasa

Sumio Tanai

Minoru Ohta

The present invention provides acidic drinks that contain a tofu puree and have improved texture and flavor, namely acidic drinks that compound, as a raw material, a tofu puree having the following physicochemical properties: a) having a viscosity of 20 to 3,000 mPa&#xb7;s, b) having a dynamic storage modulus of 0.2 to 600 Pa, c) having a dynamic loss modulus of 0.2 to 250 Pa, and d) containing particles having an average particle diameter of 2 to 15 &#x3bc;m, and a 90% particle diameter of 35 &#x3bc;m or less. According to the present invention, it is possible to manufacture and provide acidic drinks of a novel type having an excellent texture and a favorable flavor, which cannot be expected with conventional products, and being free from the separation of the components during storage.

Acidic drinks containing tofu puree

The purpose is to provide noodles having excellent texture and good taste that contain tofu puree having specific physicochemical properties, and relates to noodles containing tofu puree having the following physicochemical properties: a) viscosity of 20 to 3,000 mPa&middot;s, b) dynamic storage modulus of 0.2 to 600 Pa, c) dynamic loss modulus of 0.2 to 250 Pa, and d) the average particle diameter of particles contained in the tofu puree of 2 to 15 &mgr;m and the 90% particle diameter of the particles of 35 &mgr;m or smaller.

Noodles containing tofu puree

A method of manufacturing a whipped dessert; wherein a gelling agent comprising two components which may form a gel when they are mixed with each other is utilized, wherein one of two components is included in a first liquid material containing at least a whipping ingredient of an aimed dessert, the other of two components of the gelling agent is included in a second liquid material containing the remaining ingredients of the aimed dessert product; and wherein the first liquid material is whipped, the second liquid material is mixed with the whipped material for gelling.

Method of manufacturing a whipped dessert

A process for preparing a sarcocarp containing jelly having homogeneously dispersed sarcocarps by (a) dissolving starting materials for the manufacture of a jelly, other than gelling agents and sarcocarps, in water to prepare a syrup; (b) preparing an isotonized mixture (B) comprising isotonized sarcocarps and the syrup, by adding sarcocarps to the syrup to form a mixture (B) and heating the mixture (B) to pasteurize said mixture; (c) preparing a solution (A), with a specific gravity and in an amount necessary for the preparation of a liquid portion having a specific gravity substantially equal to that of the isotonized sarcocarps contained in the isotonized mixture (B), of a compounded mixture prepared by mixing the solution (A) with the isotonized mixture (B), wherein said solution (A) is prepared by heating an aqueous solution of starting materials containing gelling agents but not acidic constituents or the sarcocarps, and wherein the aqueous solution of starting materials has approximately a neutral pH for pasteurization; and (d) mixing the solution (A) with the isotonized mixture (B) at a temperature of not lower than the gelling temperature of the compounded mixture of the solution (A) and the isotonized mixture (B), and rapidly cooling the compounded mixture to solidify said mixture before reisotonizing the sarcocarps contained therein to the osmotic pressure of the liquid portion of the compounded mixture.

Process for preparing a sarcocarp-containing jelly

A whipped-cream topping dessert is prepared by a process comprising the steps of: (a) formulating an aqueous mixture containing 10 to 30 percent by weight of fat, 3 to 6 percent by weight of milk protein, 12 to 22 percent by weight of saccharide, 0.3 to 0.8 percent by weight of emulsifier, 0.05 to 0.15 percent by weight of thickening agent and 0.3 to 0.6 percent by weight of gelling agent; (b) homogenizing said mixture; (c) pasteurizing and cooling the mixture to room temperature; (d) thereafter adding an aqueous solution of a calcium salt to said mixture so that the amount of calcium ion in said mixture is 10 to 35 mg. per 1 gram of the milk protein; (e) whipping and heating the resultant mixture at a temperature of 25.degree. to 30.degree.C to prepare a flowable whipped-cream; (f) topping said whipped-cream onto a lower layer dessert base maintained at a temperature of 50.degree. to 70.degree.C which has previously been placed into a container; and (g) solidifying both layers by cooling.

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Kanagawa, Japan

Yusuke Miyazaki