Title:
METHOD FOR PRODUCING SOFT FROZEN DESSERT EVEN IN FROZEN STORAGE CONDITION
Document Type and Number:
Japanese Patent JP3445251
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing frozen dessert soft unlike a conventional product, capable of being easily spooned up with a spoon or an ice cream server even just after being taken out from a freezer and also requiring in a production process no separate addition of a component such as alcohol having a freezing-point depression activity.
SOLUTION: This method for producing frozen dessert with an overrun of ≤150% capable of sustaining a soft texture even being kept in frozen store for a long period comprises adding thereto a high concentration sugar solution coating agent unfrozen even if being in a frozen storage condition after freezing, and coating through kneading ice crystal generating when being frozen.
Inventors:
Kenichi Kakimoto
Hiroshi Kato
Norio Tsuji
Toshiaki Onoda
Enjo Masashi
Hiroshi Kato
Norio Tsuji
Toshiaki Onoda
Enjo Masashi
Application Number:
JP2001049193A
Publication Date:
September 08, 2003
Filing Date:
February 23, 2001
Export Citation:
Assignee:
Meiji Dairy Co., Ltd.
International Classes:
A23G9/04; A23G9/32; A23G9/44; A23G9/52; (IPC1-7): A23G9/04; A23G9/02
Domestic Patent References:
| JP11123049A | ||||
| JP11123051A | ||||
| JP5207852A | ||||
| JP2113856A | ||||
| JP2113857A | ||||
| JP2113858A | ||||
| JP6189686A | ||||
| JP44846A | ||||
| JP5328905A |
Other References:
吉積智司、甘味の系譜とその科学、株式会社光琳、昭和６１年、ｐ．１０６−１１５
日本農林規格品質表示基準食料編３、中央法規出版株式会社、昭和６２年、ｐ．８８１−８９１
湯山荘平監修、アイスクリームの製造、株式会社光琳、平成８年、ｐ．９０−１０３
食品と科学（１９９４）、第３６巻、第２号、ｐ．９９−１０６
日本農林規格品質表示基準食料編３、中央法規出版株式会社、昭和６２年、ｐ．８８１−８９１
湯山荘平監修、アイスクリームの製造、株式会社光琳、平成８年、ｐ．９０−１０３
食品と科学（１９９４）、第３６巻、第２号、ｐ．９９−１０６
Attorney, Agent or Firm:
Chikao Toda
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