The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jul. 06, 1976
Filed:
Jun. 13, 1975
Katsuhiro Ogasa, Yokohama, JA;
Shigeo Okonogi, Tokyo, JA;
Hiroya Yuguchi, Tokyo, JA;
Yoshinobu Hayashi, Kamakura, JA;
Yusuke Miyazaki, Tokyo, JA;
Morinaga Milk Industry Co., Ltd., Tokyo, JA;
Abstract
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.