FOAMED FOODSTUFF AND PRODUCTION METHOD FOR SAME

WIPO Patent Application WO/2021/111591

A1

[Problem] There has been a problem such that a color derived from fruit becomes visible in cream, limiting the use of such color due to cosmetic constraints. [Solution] Provided is a method for producing a foamed frozen foodstuff, the method comprising: an extraction step in which stems or leaves from fruit are heated for 10 minutes or longer at 85-125°C to obtain an extract; a foaming step in which the extract obtained is added to a cream ingredient at a volume ratio of 0.5% or more but less than 10%, and the cream ingredient is foamed to obtain a cream-like food product; a shaping step for shaping the foamed cream-like food product; and a freezing step for freezing the shaped cream-like food product.

TOYODA TAKESHI (JP)

PCT/JP2019/047638

June 10, 2021

December 05, 2019

Click for automatic bibliography generation  

FULLLIFE CO LTD (JP)

A23L3/36; A23G9/04; A23L9/20

WO2019116473A1

2019-06-20

JPH11187843A	1999-07-13
JP2011147422A	2011-08-04
JP2019170330A	2019-10-10
JP2011026207A	2011-02-10
KR20140069427A	2014-06-10
JPH04316469A	1992-11-06
JPH08173075A	1996-07-09

YAMADA, SHUHEI ET AL.: "Polyphenols in Fragaria x ananassa", JAPANESE JOURNAL OF FOOD CHEMISTRY AND SAFETY, vol. 5, no. 2, 1998, pages 201 - 205, XP009529244, DOI: 10.18891/jjfcs.5.2_201
BILBAO-SAINZ, C. ET AL.: "Functionality of freeze - dried berry powder on frozen dairy desserts", JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 43, no. 9, 24 June 2019 (2019-06-24), pages e14076, XP055834679, DOI: https://doi.org/10.1111/jfpp.14076

YOKOI Toshihiro (JP)

View/Download PDF      PDF Help

Previous Patent: LAMINATE, METHOD FOR PRODUCING PATTERNED SUBSTRATE, ELECTRONIC DEVICE AND PACKAGE DEVICE

Next Patent: CURVED TUBE UNIT FOR MEDICAL GUIDE SHEATH