| 摘要 |
PROBLEM TO BE SOLVED: To obtain a cream powder mix for millefeuille slight in change of viscosity with the laspe of time. SOLUTION: This cream powder mix for millefeuille is obtained by blending saccharides, milk solid, powdered fat, powdered yolk, starch and emulsifier. As the starch, there are used together two kinds of pregelatinized starch derived from corn, pregelatinized starch derived from wheat flour and pregelatinized phosphate cross-linked starch derived from waxy corn. The mix can be sandwiched between pies within 5 min. after dissolved in a cold water or cold milk without being heated, and at that time the viscosity thereof stands at 150 to 300 P. The viscosity after 30 min. can be maintained at about 1.5 times as high as the initial viscosity. The cream for millefeuille can be easily produced by using the powder mix. |
