Method of manufacturing the cream sauces , and toppings or bakery method of manufacturing using the cream sauces .

摘要

PROBLEM TO BE SOLVED: To provide semi-solid cream sauces properly melted and spread on the surface of a food by being heated after being coated on the food, and forming hardly peelable topping after being cooled.;SOLUTION: The cream sauces contains the following first and second thickeners in the water phase: the first thickener providing 1 wt.% aqueous dispersion thereof which has a viscosity when being cooled to 20°C after being heated to 55°C, regulated so as to be 80% of the viscosity of the water dispersion cooled to 20°C after being heated to 90°C, and in which at least a part is dispersed in an undissolved state at 5°C; and the second thickener being gelatine. The cream sauces have a viscosity of 140-1,000 Pa s at 5°C.;COPYRIGHT: (C)2012,JPO&INPIT