JP7350365B2 - 食品用構造強化剤、該構造強化剤を含有する食品原料、該食品原料を硬化させた食品、該食品の食味及び物性の改善方法 - Google Patents
食品用構造強化剤、該構造強化剤を含有する食品原料、該食品原料を硬化させた食品、該食品の食味及び物性の改善方法 Download PDFInfo
- Publication number
- JP7350365B2 JP7350365B2 JP2021509351A JP2021509351A JP7350365B2 JP 7350365 B2 JP7350365 B2 JP 7350365B2 JP 2021509351 A JP2021509351 A JP 2021509351A JP 2021509351 A JP2021509351 A JP 2021509351A JP 7350365 B2 JP7350365 B2 JP 7350365B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- water
- cellulose
- insoluble
- reinforcing agent
- 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.)
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Links
- 235000013305 food Nutrition 0.000 title claims description 192
- 239000002994 raw material Substances 0.000 title claims description 65
- 239000012744 reinforcing agent Substances 0.000 title claims description 45
- 235000019640 taste Nutrition 0.000 title claims description 45
- 238000000034 method Methods 0.000 title claims description 29
- 230000000704 physical effect Effects 0.000 title claims description 12
- 229920002678 cellulose Polymers 0.000 claims description 171
- 239000001913 cellulose Substances 0.000 claims description 167
- 235000015243 ice cream Nutrition 0.000 claims description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 238000002156 mixing Methods 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 22
- 235000009508 confectionery Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000005728 strengthening Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 235000021185 dessert Nutrition 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 235000010980 cellulose Nutrition 0.000 description 152
- 230000000694 effects Effects 0.000 description 39
- 210000000214 mouth Anatomy 0.000 description 30
- 238000011156 evaluation Methods 0.000 description 28
- 230000001953 sensory effect Effects 0.000 description 17
- 230000000638 stimulation Effects 0.000 description 13
- 238000012360 testing method Methods 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 12
- 229920003043 Cellulose fiber Polymers 0.000 description 11
- 238000001723 curing Methods 0.000 description 11
- 230000008018 melting Effects 0.000 description 10
- 238000002844 melting Methods 0.000 description 10
- 238000005259 measurement Methods 0.000 description 9
- 239000007787 solid Substances 0.000 description 9
- 241001602876 Nata Species 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
- 239000006188 syrup Substances 0.000 description 8
- 235000020357 syrup Nutrition 0.000 description 8
- 238000012795 verification Methods 0.000 description 8
- 235000011850 desserts Nutrition 0.000 description 7
- 239000003925 fat Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 6
- 238000010828 elution Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000007794 irritation Effects 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 239000006071 cream Substances 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 238000005057 refrigeration Methods 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000002787 reinforcement Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- 244000247812 Amorphophallus rivieri Species 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 229920002752 Konjac Polymers 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 230000002411 adverse Effects 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000035807 sensation Effects 0.000 description 3
- 235000019615 sensations Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000209149 Zea Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000007900 aqueous suspension Substances 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002657 fibrous material Substances 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 235000021059 hard food Nutrition 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 206010063659 Aversion Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 206010016326 Feeling cold Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- -1 acidulant Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000504 effect on taste Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000009610 hypersensitivity Effects 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 229920003124 powdered cellulose Polymers 0.000 description 1
- 235000019814 powdered cellulose Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
-
- 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
- A23G9/46—Aerated, foamed, cellular or porous products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019055344 | 2019-03-22 | ||
| JP2019055344 | 2019-03-22 | ||
| PCT/JP2020/012517 WO2020196341A1 (ja) | 2019-03-22 | 2020-03-19 | 食品用構造強化剤、該構造強化剤を含有する食品原料、該食品原料を硬化させた食品、該食品の食味及び物性の改善方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPWO2020196341A1 JPWO2020196341A1 (https=) | 2020-10-01 |
| JP7350365B2 true JP7350365B2 (ja) | 2023-09-26 |
Family
ID=72610982
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2021509351A Active JP7350365B2 (ja) | 2019-03-22 | 2020-03-19 | 食品用構造強化剤、該構造強化剤を含有する食品原料、該食品原料を硬化させた食品、該食品の食味及び物性の改善方法 |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US12225922B2 (https=) |
| EP (1) | EP3942942B1 (https=) |
| JP (1) | JP7350365B2 (https=) |
| TW (1) | TWI838489B (https=) |
| WO (1) | WO2020196341A1 (https=) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006008857A (ja) | 2004-06-25 | 2006-01-12 | Asahi Kasei Chemicals Corp | 高分散性セルロース組成物 |
| JP2006160627A (ja) | 2004-12-03 | 2006-06-22 | Kyowa Hakko Kogyo Co Ltd | 時限放出化方法 |
| JP2007222085A (ja) | 2006-02-24 | 2007-09-06 | Mitsukan Group Honsha:Kk | ノンオイル又は低オイル液体調味料、液体調味料の食味改善方法 |
| JP2012223090A (ja) | 2009-08-21 | 2012-11-15 | Riken Vitamin Co Ltd | アイスクリーム類 |
| JP2013074884A (ja) | 2011-09-14 | 2013-04-25 | Kyoto Univ | 冷菓および冷菓原料 |
| JP2013183670A (ja) | 2012-03-07 | 2013-09-19 | Nippon Paper Industries Co Ltd | 食品用保形剤 |
| JP2013236585A (ja) | 2012-05-15 | 2013-11-28 | Daicel Corp | セルロースナノファイバーを含む食品及びその製造方法 |
| JP2014132912A (ja) | 2011-09-14 | 2014-07-24 | Kyoto Univ | ソフトクリームおよびその原料 |
| JP2017131217A (ja) | 2016-01-22 | 2017-08-03 | 日本製紙株式会社 | 食品添加剤 |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2979258B2 (ja) * | 1990-08-21 | 1999-11-15 | 旭化成工業株式会社 | 微粒化セルロース含有加工食品および食品原料 |
| JP3288505B2 (ja) * | 1993-11-22 | 2002-06-04 | 旭化成株式会社 | 微粒化セルロース系素材含有豆腐 |
| JP4151885B2 (ja) * | 2002-07-12 | 2008-09-17 | 旭化成ケミカルズ株式会社 | 水分散性セルロースおよびその製造方法 |
| US20100186420A1 (en) * | 2006-10-17 | 2010-07-29 | Mark John Berry | Frozen aerated food product comprising surface-active fibres |
| WO2012084441A1 (en) * | 2010-12-22 | 2012-06-28 | Unilever Nv | Compositions in the form of fibres |
| US20160074289A1 (en) * | 2013-04-22 | 2016-03-17 | Nissan Chemical Industries, Ltd. | Thickening composition |
| JP6362843B2 (ja) | 2013-10-10 | 2018-07-25 | 三栄源エフ・エフ・アイ株式会社 | 高甘味度甘味料の甘味の後引き感の改善剤、及び甘味の後引き感の改善方法 |
| EP3459366A4 (en) * | 2016-05-16 | 2020-03-11 | Nippon Paper Industries Co., Ltd. | FOOD ADDITIVE |
-
2020
- 2020-03-19 JP JP2021509351A patent/JP7350365B2/ja active Active
- 2020-03-19 EP EP20777497.7A patent/EP3942942B1/en active Active
- 2020-03-19 TW TW109109250A patent/TWI838489B/zh active
- 2020-03-19 WO PCT/JP2020/012517 patent/WO2020196341A1/ja not_active Ceased
-
2021
- 2021-09-22 US US17/481,505 patent/US12225922B2/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006008857A (ja) | 2004-06-25 | 2006-01-12 | Asahi Kasei Chemicals Corp | 高分散性セルロース組成物 |
| JP2006160627A (ja) | 2004-12-03 | 2006-06-22 | Kyowa Hakko Kogyo Co Ltd | 時限放出化方法 |
| JP2007222085A (ja) | 2006-02-24 | 2007-09-06 | Mitsukan Group Honsha:Kk | ノンオイル又は低オイル液体調味料、液体調味料の食味改善方法 |
| JP2012223090A (ja) | 2009-08-21 | 2012-11-15 | Riken Vitamin Co Ltd | アイスクリーム類 |
| JP2013074884A (ja) | 2011-09-14 | 2013-04-25 | Kyoto Univ | 冷菓および冷菓原料 |
| JP2014132912A (ja) | 2011-09-14 | 2014-07-24 | Kyoto Univ | ソフトクリームおよびその原料 |
| JP2013183670A (ja) | 2012-03-07 | 2013-09-19 | Nippon Paper Industries Co Ltd | 食品用保形剤 |
| JP2013236585A (ja) | 2012-05-15 | 2013-11-28 | Daicel Corp | セルロースナノファイバーを含む食品及びその製造方法 |
| JP2017131217A (ja) | 2016-01-22 | 2017-08-03 | 日本製紙株式会社 | 食品添加剤 |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2020196341A1 (ja) | 2020-10-01 |
| EP3942942A1 (en) | 2022-01-26 |
| EP3942942B1 (en) | 2024-04-24 |
| TW202102137A (zh) | 2021-01-16 |
| JPWO2020196341A1 (https=) | 2020-10-01 |
| TWI838489B (zh) | 2024-04-11 |
| EP3942942A4 (en) | 2022-12-21 |
| US12225922B2 (en) | 2025-02-18 |
| US20220000163A1 (en) | 2022-01-06 |
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