Title:
FROZEN CONFECTIONERY
Document Type and Number:
Japanese Patent JP2021193940
Kind Code:
A
Abstract:
To develop a method for enhancing a flavor of frozen confectionery to be eaten at a freezing point in addition to enhancing a flavor component such as a milk component.SOLUTION: Frozen confectionery contains a polyglycerol condensed ricinoleic acid ester of 5-5,500 mass ppm, water, and oil and fat. The frozen confectionery contains 0.001-7.5 pts.mass of the polyglycerol condensed ricinoleic acid ester based on 100 pts.mass of the oil and fat, and has a content of the oil and fat of 50 mass% or less. In the frozen confectionery, an average degree of polymerization of the polyglycerol portion of the polyglycerol condensed ricinoleic acid ester is 2-10.SELECTED DRAWING: None
More Like This:
Inventors:
ITO TOMOYA
TSUJINO SHOGO
AOYAGI KANJI
FUSHIMI TATSUYA
HAZOME YOSHIMUNE
TSUKIYAMA MUNEHISA
UEHARA HIDETAKA
MIZOTA TOSHINOBU
TSUJINO SHOGO
AOYAGI KANJI
FUSHIMI TATSUYA
HAZOME YOSHIMUNE
TSUKIYAMA MUNEHISA
UEHARA HIDETAKA
MIZOTA TOSHINOBU
Application Number:
JP2020102916A
Publication Date:
December 27, 2021
Filing Date:
June 15, 2020
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A23G9/00
Domestic Patent References:
| JP2016171764A | 2016-09-29 | |||
| JP2002209516A | 2002-07-30 | |||
| JP2015146787A | 2015-08-20 | |||
| JP2020014447A | 2020-01-30 | |||
| JP6704485B1 | 2020-06-03 | |||
| JP2015015907A | 2015-01-29 | |||
| JPH04316456A | 1992-11-06 | |||
| JPS60241852A | 1985-11-30 | |||
| JP2016140342A | 2016-08-08 | |||
| JP2016002015A | 2016-01-12 | |||
| JP2019162089A | 2019-09-26 | |||
| JP2013013374A | 2013-01-24 | |||
| JP2016111985A | 2016-06-23 |
Foreign References:
| US6174555B1 | 2001-01-16 | |||
| WO1999044435A1 | 1999-09-10 |
Other References:
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol. 119(9), JPN6021050789, 28 February 2017 (2017-02-28), pages 1600505, ISSN: 0004667288
EZGI TEKIN: "Usage of multiple emulsions to design low fat ice cream", A THESIS SUBMITTED TO THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES OF MIDDLE EAST TECHNICAL U, vol. Chapter 2, JPN6021050787, 2016, pages 27 - 30, ISSN: 0004667289
EZGI TEKIN: "Usage of multiple emulsions to design low fat ice cream", A THESIS SUBMITTED TO THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES OF MIDDLE EAST TECHNICAL U, vol. Chapter 2, JPN6021050787, 2016, pages 27 - 30, ISSN: 0004667289