MULBERRY LEAF PUDDING AND METHOD FOR PREPARING THE SAME

• Main Authors: TAKAHASHI MAKIO, DAIHISA NAGANORI
• Format: Patent
• Language: English; Japanese
• Published: 20.10.2016
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a viscous mulberry leaf pudding having excellent texture using mulberry leaves, and to provide a method for preparing the pudding.SOLUTION: After mixing 1-2 wt.% of a mixture of a mulberry leaf powder and rice flour in a ratio of 1:1, 0.5 wt.% of agar, milk, fresh cream, sucrose, and trehalose, the obtained slurry is indirectly heated in a water bath. While stirring uniformed slurry, the slurry is filled into a pudding cup (made of polypropylene). A sheet packaging material is put on the cup as a lid, and then the cup and the lid are heat sealed to each other. The filled pudding cup is transferred into a convection oven to be heated at 88°C for 25 min and then cooled.SELECTED DRAWING: Figure 2 【課題】桑の葉を用いて、粘りがあり、食感に優れた桑葉プリンおよびその製造法を提供する。【解決手段】桑の葉粉末および米粉の１〜２重量％の１：１混合物と、０．５重量％の寒天と、牛乳と、生クリームと、ショ糖と、トレハロースとを混合し、湯煎で間接加熱する。均一になったスラリーを攪拌しながら、プリンカップ（ポリプロピレン製）に投入し、シート包材で蓋をした後に、カップと蓋をヒートシールする。充填したプリンカップをコンベクションオーブンに移し、８８℃で25分間加熱した後、冷却する。【選択図】図２