PRODUCTION OF FILLING FOR BAKED CHOUX DOUGH

摘要

PROBLEM TO BE SOLVED: To obtain a filling for a baked choux dough, having aptitude for a machine, and shape-keeping properties, and excellent in texture and flavor original to the filling such as a custard cream. SOLUTION: A sugar solution containing carrageenan is prepared, and the obtained sugar solution is mixed with a whipped cream and a flour paste to provide a custard cream. The sugar solution containing the carrageenan has 40-70% sugar content and 2-4 wt.% carrageenan content.