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Patent Searching and Data


Title:
FROZEN DESSERT, SOFT ICE CREAM, FROZEN DESSERT RAW MATERIAL, AND METHOD FOR MANUFACTURING FROZEN DESSERT
Document Type and Number:
WIPO Patent Application WO/2019/155771
Kind Code:
A1
Abstract:
Provided are a frozen dessert, a soft ice cream, a frozen dessert raw material, and a method for manufacturing the frozen dessert, in which the holding time until the frozen dessert begins to dissolve and melts down is long, without changing the viscosity, texture, or flavor. The frozen dessert contains hydroxypropyl methylcellulose. The hydroxypropyl methyl cellulose has a methoxy group and a hydroxypropoxy group as substituents, improving the shape-holding characteristics of the frozen dessert.

Inventors:
KIKKAWA SHOJIRO (JP)
KAMITAKA DAISUKE (JP)
IKEMOTO HARUKA (JP)
Application Number:
PCT/JP2018/047089
Publication Date:
August 15, 2019
Filing Date:
December 20, 2018
Export Citation:
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Assignee:
NISSEI COMPANY LTD (JP)
International Classes:
A23G9/34
Foreign References:
JP2014148527A2014-08-21
US4427701A1984-01-24
Other References:
FUKAZAWA, MIYUKI: "Characteristics and application fields of functional thickener "Metolose"", JAPAN FOOD SCIENCE, vol. 47, no. 12, 2008, pages 31 - 35
Attorney, Agent or Firm:
KOHNO, Hideto et al. (JP)
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