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 cr...