| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide custard cream improved in quality, which is excellent in luster, smooth in the mouth, fluffy and excellently fluent; and to provide a method for producing various kinds of custard cream comprising subjecting the low-viscous custard cream to vacuum pouch followed by sterilizing the vacuum-pouched custard cream with heat, and freezing the resultant custard cream as necessary. <P>SOLUTION: The method for producing low-viscous custard cream comprises the following process: stirring and heating custard cream mixture raw material containing starch, sugar, milk, egg yolk and oil and fat to be formed into a cream state one followed by cooling the mixture to obtain a custard cream product; cutting and emulsifying the product with a micro cutter which is a device used for pulverizing muscles by a meat-processing workman while controlling temperature rise; and subjecting the thus obtained low-viscous custard cream to vacuum pouch and then to heat sterilization followed by freezing the sterilized custard cream as necessary. <P>COPYRIGHT: (C)2008,JPO&INPIT |
