JP2008092820A - 被覆冷菓 - Google Patents
被覆冷菓 Download PDFInfo
- Publication number
- JP2008092820A JP2008092820A JP2006275862A JP2006275862A JP2008092820A JP 2008092820 A JP2008092820 A JP 2008092820A JP 2006275862 A JP2006275862 A JP 2006275862A JP 2006275862 A JP2006275862 A JP 2006275862A JP 2008092820 A JP2008092820 A JP 2008092820A
- Authority
- JP
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- Prior art keywords
- frozen
- viscoelastic composition
- coated
- frozen dessert
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 62
- 239000000203 mixture Substances 0.000 claims abstract description 97
- 229920002472 Starch Polymers 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 32
- 239000011248 coating agent Substances 0.000 claims abstract description 9
- 238000000576 coating method Methods 0.000 claims abstract description 9
- 235000021185 dessert Nutrition 0.000 claims description 65
- 239000003925 fat Substances 0.000 claims description 40
- 239000003921 oil Substances 0.000 claims description 39
- 230000008014 freezing Effects 0.000 claims description 26
- 238000007710 freezing Methods 0.000 claims description 26
- 150000001720 carbohydrates Chemical class 0.000 claims description 15
- 150000004667 medium chain fatty acids Chemical class 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 18
- 239000000463 material Substances 0.000 abstract description 6
- 230000001070 adhesive effect Effects 0.000 abstract description 4
- 235000019197 fats Nutrition 0.000 description 36
- 235000019198 oils Nutrition 0.000 description 34
- 238000012360 testing method Methods 0.000 description 23
- 238000010438 heat treatment Methods 0.000 description 22
- 235000011850 desserts Nutrition 0.000 description 21
- 238000004898 kneading Methods 0.000 description 20
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 16
- 229910052799 carbon Inorganic materials 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 13
- 238000000034 method Methods 0.000 description 13
- 235000014113 dietary fatty acids Nutrition 0.000 description 12
- 239000000194 fatty acid Substances 0.000 description 12
- 229930195729 fatty acid Natural products 0.000 description 12
- 150000004665 fatty acids Chemical class 0.000 description 12
- 235000015243 ice cream Nutrition 0.000 description 11
- 239000000470 constituent Substances 0.000 description 10
- 229920001592 potato starch Polymers 0.000 description 10
- 239000005022 packaging material Substances 0.000 description 9
- 238000003756 stirring Methods 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 6
- 238000010410 dusting Methods 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- -1 sugar Chemical class 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 244000046146 Pueraria lobata Species 0.000 description 2
- 235000010575 Pueraria lobata Nutrition 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- KMZHZAAOEWVPSE-UHFFFAOYSA-N 2,3-dihydroxypropyl acetate Chemical compound CC(=O)OCC(O)CO KMZHZAAOEWVPSE-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical class CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000000451 gelidium spp. gum Substances 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229940025902 konjac mannan Drugs 0.000 description 1
- 239000002648 laminated material Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 125000005457 triglyceride group Chemical group 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000003190 viscoelastic substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
【解決手段】澱粉、糖類、水分及び油脂からなる粘弾性組成物にて冷菓を被覆してなる被覆冷菓であって、粘弾性組成物における油脂の含有量が0.9重量%乃至4.0重量%である冷凍下で透明性を有する粘弾性組成物にて冷菓を被覆してなる付着性の改善された被覆冷菓とする。
【選択図】なし
Description
1)澱粉、糖類、水分を混合し、加熱により澱粉を糊化後、油脂を添加し、均一になるまで攪拌する。
2)澱粉、糖類、水分、油脂を混合し、均一に攪拌しながら、加熱により澱粉を糊化する。
3)澱粉、糖類、水分、一部油脂を混合し、均一に攪拌しながら、加熱により澱粉を糊化後、残りの油脂を添加し、均一になるまで攪拌する。
4)澱粉、糖類、水分を混合し、加熱により澱粉を糊化、加熱中に油脂を投入し、均一になるまで攪拌する。
本試験で使用する冷菓用粘弾性組成物を1000g調整した。加工馬鈴薯澱粉100g、砂糖500gに対し、油脂(大豆白絞油、不二製油株式会社製)を総量に対し、0〜4.5重量%の範囲になるように加え、混合後、総量が1000gになるように配合水を入れ、再び混合後、3分毎に攪拌しながら、蒸し器にて30分間蒸し、蒸発分の水分を加水により総量が1000gになるように調整し作成した。
該粘弾性組成物1〜7を縦100mm×横100mm×厚さ4mmのシート状に成形し、10℃に達するまで冷却後、直径40mmの球状に成型されたアイスクリーム(乳脂肪分8.0%、無脂乳固形分8.0%、オーバーラン70%)を包み、冷菓用粘弾性組成物によって被覆された冷菓を作成した。ここにいうオーバーランとは次の式で表わされる数値で気泡の含量を表わす。
3)付着力の測定
該冷菓を−15℃に調整された恒温庫にて1時間保管した。直ちに、経験を積んだパネラー10名の官能評価により、付着改善効果、風味、透明性を評価した。
結果は、[表4]に示した。
試験例2に使用した冷菓用粘弾性組成物の配合は実験例1、サンプル4の配合の大豆白絞油1.5重量%を、0℃で固体である油脂(ココアバター)により0重量%〜0.2重量%置換したものとした(置換量は表5に記載)。試験例1と同様の方法で冷菓用粘弾性組成物により被覆された冷菓を作成した。
該冷菓を−15℃に調整された恒温庫にて1時間保管し、直ちにこれらの冷菓を恒温庫より取り出し、経験を積んだパネラー10名の官能評価により、透明性を評価した。評価基準は試験例1と同様である。
結果を[表5]に示した。
試験例1のサンプル4に配合の大豆白絞油1.5重量%をMCT(脂肪酸組成:炭素数8 75%、炭素数10 25%)又はLCT(炭素数18 88%、炭素数16 12%)に置換し、冷菓用粘弾性組成物で被覆された冷菓を作成した。
試験例1と同様の手段を用い付着力を測定した。試験例1で使用した油脂添加量0重量%のサンプルを評価の基準とし、付着力低減率を測定した。
試験例1と同様の手段を用いて、手指への付着改善効果、風味、透明性を評価した。評価基準は試験例1と同等とした。
結果を[表6]に示した。
Claims (3)
- 澱粉、糖類、水分及び油脂からなる粘弾性組成物にて冷菓を被覆してなる被覆冷菓であって、粘弾性組成物における油脂の含有量が0.9重量%乃至4.0重量%である冷凍下で透明性を有する粘弾性組成物にて冷菓を被覆してなる付着性の改善された被覆冷菓。
- 粘弾性組成物における油脂の0℃での固体部が0.15重量%以下である請求項1記載の冷菓。
- 油脂が中鎖脂肪酸トリグリセライドを含有することを特徴とする請求項1記載の冷菓。
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006275862A JP5213323B2 (ja) | 2006-10-06 | 2006-10-06 | 被覆冷菓 |
CN2007800374205A CN101522041B (zh) | 2006-10-06 | 2007-09-21 | 覆层冷冻点心 |
KR1020097005300A KR101439476B1 (ko) | 2006-10-06 | 2007-09-21 | 피복 빙과 |
PCT/JP2007/068414 WO2008044455A1 (fr) | 2006-10-06 | 2007-09-21 | Dessert glacé enrobé |
TW096137127A TWI432149B (zh) | 2006-10-06 | 2007-10-03 | Coated Frozen Dessert |
HK10100377.1A HK1135570A1 (en) | 2006-10-06 | 2010-01-13 | Coated frozen dessert |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006275862A JP5213323B2 (ja) | 2006-10-06 | 2006-10-06 | 被覆冷菓 |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2008092820A true JP2008092820A (ja) | 2008-04-24 |
JP2008092820A5 JP2008092820A5 (ja) | 2009-11-12 |
JP5213323B2 JP5213323B2 (ja) | 2013-06-19 |
Family
ID=39282660
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2006275862A Active JP5213323B2 (ja) | 2006-10-06 | 2006-10-06 | 被覆冷菓 |
Country Status (6)
Country | Link |
---|---|
JP (1) | JP5213323B2 (ja) |
KR (1) | KR101439476B1 (ja) |
CN (1) | CN101522041B (ja) |
HK (1) | HK1135570A1 (ja) |
TW (1) | TWI432149B (ja) |
WO (1) | WO2008044455A1 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013085518A (ja) * | 2011-10-18 | 2013-05-13 | Sanei Gen Ffi Inc | 剥離可能なゼリーで被覆された冷菓 |
JP2015065871A (ja) * | 2013-09-27 | 2015-04-13 | 日清オイリオグループ株式会社 | 蒸しケーキ類及びその製造方法 |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101337678B1 (ko) * | 2012-04-18 | 2013-12-06 | 조대성 | 초콜릿 표면 인쇄를 위한 식용색소 인쇄용 박리(剝離)형 코팅필름 |
CN108294118B (zh) * | 2017-01-11 | 2021-08-10 | 统一企业股份有限公司 | 糖浆奶油及其制作方法 |
US10582720B2 (en) * | 2017-03-17 | 2020-03-10 | Corn Products Development, Inc. | Baked snack coating using waxy corn starch |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63237743A (ja) * | 1987-03-25 | 1988-10-04 | Kanebo Ltd | 冷菓 |
JPS6416556A (en) * | 1987-07-09 | 1989-01-20 | Sanei Kagaku Kogyo Kk | Frozen food covered with jelly |
JP2000262220A (ja) * | 1999-03-15 | 2000-09-26 | Sanaroma:Kk | 組合せ冷菓 |
JP2004267047A (ja) * | 2003-03-06 | 2004-09-30 | Ezaki Glico Co Ltd | シート状卵白利用食品およびその製造方法 |
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JP2954459B2 (ja) * | 1993-07-27 | 1999-09-27 | 明治製菓株式会社 | ソフトキャンデーの製造方法 |
JPH0795855A (ja) * | 1993-09-29 | 1995-04-11 | Fuji Oil Co Ltd | 澱粉ゲル及びこれを外皮とする冷菓 |
JPH10136897A (ja) * | 1996-11-07 | 1998-05-26 | Lohmann Horidei:Kk | 葛皮で包んだアイスクリ−ム類 |
JP3286629B2 (ja) * | 2000-03-14 | 2002-05-27 | 雪印乳業株式会社 | 架橋化工澱粉からなる不凍結食品素材及びそれを用いた冷菓 |
JP3485522B2 (ja) * | 2000-05-11 | 2004-01-13 | 日清オイリオ株式会社 | アイスコーティング用油脂組成物およびアイスコーティング用剤 |
JP4315607B2 (ja) * | 2001-03-19 | 2009-08-19 | 株式会社ロッテ | 冷菓及びその製造方法 |
JP4558994B2 (ja) * | 2001-09-12 | 2010-10-06 | 森永製菓株式会社 | 氷菓 |
EP2338354A3 (en) | 2002-02-13 | 2011-12-28 | General Mills Marketing, Inc. | Sweet, crunchy and brittle toppings for frozen desserts |
US6818238B2 (en) * | 2002-03-11 | 2004-11-16 | Nestec S.A. | Coated ice confection |
JP3912221B2 (ja) * | 2002-08-05 | 2007-05-09 | 不二製油株式会社 | 被覆用油性食品及びこれを用いた冷凍食品 |
JP2006025614A (ja) * | 2004-07-12 | 2006-02-02 | Sanei Gen Ffi Inc | 被覆冷菓 |
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2006
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2007
- 2007-09-21 WO PCT/JP2007/068414 patent/WO2008044455A1/ja active Application Filing
- 2007-09-21 KR KR1020097005300A patent/KR101439476B1/ko active IP Right Grant
- 2007-09-21 CN CN2007800374205A patent/CN101522041B/zh not_active Expired - Fee Related
- 2007-10-03 TW TW096137127A patent/TWI432149B/zh not_active IP Right Cessation
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JPS63237743A (ja) * | 1987-03-25 | 1988-10-04 | Kanebo Ltd | 冷菓 |
JPS6416556A (en) * | 1987-07-09 | 1989-01-20 | Sanei Kagaku Kogyo Kk | Frozen food covered with jelly |
JP2000262220A (ja) * | 1999-03-15 | 2000-09-26 | Sanaroma:Kk | 組合せ冷菓 |
JP2004267047A (ja) * | 2003-03-06 | 2004-09-30 | Ezaki Glico Co Ltd | シート状卵白利用食品およびその製造方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2013085518A (ja) * | 2011-10-18 | 2013-05-13 | Sanei Gen Ffi Inc | 剥離可能なゼリーで被覆された冷菓 |
JP2015065871A (ja) * | 2013-09-27 | 2015-04-13 | 日清オイリオグループ株式会社 | 蒸しケーキ類及びその製造方法 |
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JP5213323B2 (ja) | 2013-06-19 |
TW200822872A (en) | 2008-06-01 |
KR20090057386A (ko) | 2009-06-05 |
CN101522041A (zh) | 2009-09-02 |
KR101439476B1 (ko) | 2014-09-11 |
HK1135570A1 (en) | 2010-06-11 |
CN101522041B (zh) | 2013-11-27 |
TWI432149B (zh) | 2014-04-01 |
WO2008044455A1 (fr) | 2008-04-17 |
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