Title:
マイナスの温度で押し出し可能なビスケット、その製造方法及びその複合アイス菓子製品における使用
Document Type and Number:
Japanese Patent JP4584593
Kind Code:
B2
Abstract:
The reconstituted biscuit material, which can be extruded at negative temperatures, is formed by fragments of frozen baked biscuit or a soft dough iced as a dispersion forming an expanding meringue. The dispersion also contains an expanding protein of egg white or dairy substitute and carbohydrates, frozen at a temperature of -3 degrees C to -8 degrees C. The mixture expands by 80-150%. The completed pastry has a biscuit core covered by a meringue icing.
Inventors:
Dufour, Christian
Application Number:
JP2003587193A
Publication Date:
November 24, 2010
Filing Date:
February 04, 2003
Export Citation:
Assignee:
Societe de Produy Nestle S.A.
International Classes:
A21D13/08; A21D2/18; A21D2/26; A21D10/00; A21D13/00; A23G9/32; A23G9/44; A23G9/48; A23G9/52
Domestic Patent References:
| JP2000201625A | ||||
| JP2003534018A | ||||
| JP2002503491A |
Foreign References:
| FR2589680A1 |
Other References:
湯山莊平監修,アイスクリームの製造,日本,(株)光琳,1996年 4月30日,11~13頁
Attorney, Agent or Firm:
Yoshiki Hasegawa
Tomoya Kurokawa
Yoshinori Shimizu
Keiko Iizuka
Tomoya Kurokawa
Yoshinori Shimizu
Keiko Iizuka