JPH01285156A - Production of low calorie soft cream - Google Patents
Production of low calorie soft creamInfo
- Publication number
- JPH01285156A JPH01285156A JP63113090A JP11309088A JPH01285156A JP H01285156 A JPH01285156 A JP H01285156A JP 63113090 A JP63113090 A JP 63113090A JP 11309088 A JP11309088 A JP 11309088A JP H01285156 A JPH01285156 A JP H01285156A
- Authority
- JP
- Japan
- Prior art keywords
- mixture
- emulsion
- fructose
- vegetable oil
- canned
- 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.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 239000006071 cream Substances 0.000 title abstract description 3
- 239000000839 emulsion Substances 0.000 claims abstract description 20
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 14
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 13
- 229930091371 Fructose Natural products 0.000 claims abstract description 12
- 239000005715 Fructose Substances 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 9
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 9
- 239000010452 phosphate Substances 0.000 claims abstract description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 235000015243 ice cream Nutrition 0.000 claims description 19
- 235000015203 fruit juice Nutrition 0.000 claims description 10
- 229940001941 soy protein Drugs 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims 1
- 239000002075 main ingredient Substances 0.000 claims 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract description 5
- 235000010418 carrageenan Nutrition 0.000 abstract description 5
- 229920001525 carrageenan Polymers 0.000 abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 239000011874 heated mixture Substances 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 description 7
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000011475 lollipops Nutrition 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 3
- 235000021243 milk fat Nutrition 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000004936 Bromus mango Nutrition 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 2
- 235000001046 cacaotero Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000015205 orange juice Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 235000013948 strawberry juice Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 101100071346 Caenorhabditis elegans hpo-40 gene Proteins 0.000 description 1
- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-Fructose Natural products OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 244000100170 Phaseolus lunatus Species 0.000 description 1
- 235000010617 Phaseolus lunatus Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
この発明は低熱量ソフトクリームの製造法及び食用乳濁
液並び乳濁液の缶詰の製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing low-calorie soft-serve ice cream, and a method for producing edible emulsion and canned emulsion.
［従来の技術と発明が解決しようとする課題］ソフトク
リームが清涼食品として人に歓迎されている。然しなが
ら、最近になって、栄養過多に対する警戒心が高くなっ
ている。そこで、ソフトクリームはカロリーが高過ぎる
ため敬遠する人が多くなって、ソフトクリーム消費の成
長率が次第に低下しつ＼ある。[Problems to be solved by conventional technology and invention] Soft-serve ice cream is welcomed by people as a refreshing food. However, recently, people have become more cautious about overnutrition. As a result, many people avoid soft serve ice cream because it has too many calories, and the growth rate of soft serve ice cream consumption is gradually declining.
上記ソフトクリーム消費の低成長に鑑み、本発明人はま
ず積極的に従来のソフトクリームを組成の面から考察し
た。下記従来例１から従来例３に示すように、従来のソ
フトクリームは乳脂と脱脂ミルクと糖分を主成分とし、
熱量は略１６０キロカロリー／１００グラム以上である
。In view of the above-mentioned slow growth in soft serve ice cream consumption, the present inventors first actively considered conventional soft serve ice cream from the aspect of composition. As shown in Conventional Example 1 to Conventional Example 3 below, conventional soft-serve ice cream mainly consists of milk fat, skim milk, and sugar.
The calorific value is approximately 160 kilocalories/100 grams or more.
従来例１
乳脂 ６％
脱脂ミルク １２％ショ糖
９％トウモロコシ糖
６％安定剤 ０．３％
乳化剤 ０．２％香料
０．０１％
水分 残量
合計 １００％
熱 ｆｆｉ １６５キロ力ロリー／１００グラム従来例
２
乳脂 １ｏ％
脱脂ミルク １０％ショ糖
１０％トウモロコシ糖
５％安定剤 ０．２％
乳化剤 ０．２％香料
０．０５％
水 分 残量
合計 １００％
熱 ｆｆｉ １９２キロ力ロリー／１００グラム従来例
３
クリーム脂 ２０％脱脂ミルク
５％ショ糖
８％トウモロコシ糖 １２％安
定剤 ０．３％乳化剤
０．３％香料 ０．０
１％
水分 残量
合計 １００％
熱 ｆｆｉ １８１キロカロリー／１００グラムこの事
実に基づいて、本発明は主としてソフトクリームの熱量
を１００グラム毎１２０乃至１００キロカロリー以下に
低減することを目的とする。Conventional example 1 Milk fat 6% skimmed milk 12% sucrose
9% corn sugar
6% stabilizer 0.3%
Emulsifier 0.2% fragrance
0.01% Moisture Total remaining amount 100% Heat ffi 165kg lolly/100g Conventional example 2 Milk fat 10% Skimmed milk 10% Sucrose
10% corn sugar
5% stabilizer 0.2%
Emulsifier 0.2% fragrance
0.05% Moisture Total remaining amount 100% Heat ffi 192kg Lolly/100g Conventional example 3 Cream fat 20% skimmed milk
5% sucrose
8% corn sugar 12% stabilizer 0.3% emulsifier
0.3% fragrance 0.0
1% Moisture Total remaining amount 100% Heat ffi 181 kilocalories/100 grams Based on this fact, the present invention mainly aims to reduce the calorific value of soft serve ice cream to 120 to 100 kilocalories per 100 grams.
［課題を解決するための手段］
上記目的を達成するために、本発明は、まず、変性させ
た大豆タンパクと、植物油と、果糖と、リン酸塩とを主
成分とした乳濁液を提供し、この乳濁液を使用してソフ
トクリームやアイスクリームを製造する。[Means for Solving the Problems] In order to achieve the above object, the present invention first provides an emulsion containing denatured soybean protein, vegetable oil, fructose, and phosphate as main components. This emulsion is then used to produce soft serve and ice cream.
変性させた大豆タンパクとは、その高次構造が熱や酸、
アルカリ、有機溶媒、界面活性剤などにより破壊させた
大豆タンパクを指す。Denatured soy protein is a protein whose higher order structure is exposed to heat, acid,
Refers to soy protein that has been destroyed by alkali, organic solvents, surfactants, etc.
植物油は例として油やパーム油、パーム核油、カカオ脂
、大豆油等、殆どの植物から取られた食用油脂等も適用
できる。As the vegetable oil, edible fats and oils extracted from most plants, such as oil, palm oil, palm kernel oil, cacao butter, and soybean oil, can also be used.
果糖はＤ−フルクトースを言う。純粋の果糖が望ましい
が、トウモロコシ糖やトウモロコシシロップ等の果糖骨
を含むシロップも適用できる。Fructose refers to D-fructose. Although pure fructose is preferred, syrups containing fructose bones such as corn sugar or corn syrup can also be used.
リン酸塩は組織を安定させるために緩衝剤として添加す
るものであり、Ｋ２ＨＰＯ４が望ましい。Phosphate is added as a buffer to stabilize the tissue, and preferably K2HPO4.
必要に応じて果汁を添加することが望ましい。It is desirable to add fruit juice as necessary.
果汁としてマンゴ−ジュースやオレンジジュース、イチ
ゴジュース、パションフルーツ、パイナツプル等の天然
果汁の何れでも適用できる。Any natural fruit juice such as mango juice, orange juice, strawberry juice, passion fruit, pineapple juice, etc. can be used as the fruit juice.
本発明の乳濁液は缶詰にすることもできる。方法として
は、まず、大豆タンパクと、植物油と、果糖と、リン酸
塩との混合物に、乳化剤と、安定剤と、水とを添加して
攪拌しながら沸騰するまで加熱し、加熱された混合物を
９０℃以下に冷却させ、冷却された混合物に果汁を添加
して均一に攪拌して乳濁液とし、この乳濁液を缶詰にし
て更に高温殺菌してなる。The emulsions of the invention can also be canned. As a method, first, an emulsifier, a stabilizer, and water are added to a mixture of soy protein, vegetable oil, fructose, and phosphate, and the heated mixture is heated until it boils while stirring. is cooled to below 90° C., fruit juice is added to the cooled mixture and stirred uniformly to form an emulsion, and the emulsion is canned and further sterilized at high temperature.
上記乳化剤と安定剤は通常食品工業に使われているもの
を使用するが、乳化剤としてはモノグリセリドが特に望
ましくて、安定剤としてはカラゲニンが特に望ましい。The emulsifier and stabilizer used are those commonly used in the food industry, with monoglyceride being particularly preferred as the emulsifier, and carrageenan being particularly preferred as the stabilizer.
［作用］
上記組成により、本発明の乳濁液をソフトクリームやア
イスクリームにすれば、低熱量のソフトクリームやアイ
スクリームを提供することができる。[Function] If the emulsion of the present invention is made into soft serve ice cream or ice cream with the above composition, it is possible to provide soft serve serve or ice cream with a low calorific value.
又、上記製造方法により、本発明に係るソフトクリーム
に含有する大豆タンパクは加熱変性されて消化しやすく
なるばかりでな（、添加された果汁も、天然と変わらず
、栄養をそのまま保持することができ、このソフトクリ
ームを缶詰にすることができる。In addition, by the above manufacturing method, the soybean protein contained in the soft serve ice cream of the present invention is not only heat-denatured and becomes easier to digest (the added fruit juice is also natural and retains its nutrients as it is). Yes, this soft serve ice cream can be canned.
［実施例］
実施例１から実施例３の組成に基づいて下記の方法によ
りソフトクリーム缶詰を製造した。[Example] Based on the compositions of Examples 1 to 3, canned soft serve ice creams were manufactured by the following method.
先に、ヒーター付のステンレススチール製ドラムに、大
豆タンパクと、植物油と、果糖と、リン酸塩と、乳化剤
と、安定剤、水とを混合して攪拌しながら沸騰するまで
加熱し、そして、加熱された混合物を８５℃まで冷却さ
せ、冷却された混合物に果汁を添加して均一に攪拌し、
攪拌された乳濁液を缶詰にして１１０℃に１０分間高温
殺菌することより次のソフトクリーム缶詰を試験製造し
た。First, in a stainless steel drum equipped with a heater, soy protein, vegetable oil, fructose, phosphate, emulsifier, stabilizer, and water are mixed and heated while stirring until it boils. The heated mixture is cooled to 85°C, fruit juice is added to the cooled mixture and stirred uniformly,
The stirred emulsion was canned and sterilized at 110° C. for 10 minutes to test produce the following canned soft serve ice cream.
実施例１
マンゴ−ジュース ２８％大豆タンパ
ク １．２％精製ヤシ油
０．５％トウモロコシ糖
９％トウモロコシシロップ
８％に２ ＨＰＯ４０，３％
カラゲニン ０．３％モノグリ
セリ ドＩＩＩビタミンの襞品Ｒｉｋｅｍａｌ Ｍｌ
−１）０、 １％
香料 ０．１％
水 分 残量合計
１００％
熱 ｆｆｉ ８１キロ力ロリー／１００グラム実
施例２
オレンジジュース ２７％大豆タンパク
１．５％大豆油
０．８％トウモロコシ糖
１０％トウモロコシシロップ
７％に２８ＰＯ４０，３％
カラゲニン ０．３％モノグリ
セリド（朋ビタミンの輻Ｒｉｋｅｍ＊ｌ Ｍｌ−１）０
、 １％
香料 ０．２％
水分 残量
合計 １００％
熱 量 ９４キロ力ロリー／１００グラム実施例３
イチゴジュース ３０％大豆タンパク
１．３％カカオ脂
１． ２％トウモロコシ糖
１０．５％トウモロコシシロップ
１０％に２ ＨＰＯ４０，３％
カラゲニン ０．３％モノグリ
セリド（！碕ビタミンの習品Ｒｉｋｅｍｌｌ Ｍｌ−１
）０、 １％
香料 ０．２％
水 分 残量
合計 １００％
熱 量 ９５キロカロリー７１００グラム［発明の
効果］
叙上のように、本発明の乳濁液は主として、変性させた
大豆タンパクと、植物油と、果糖と、リン酸塩とから組
成されたので、低熱量のソフトクリームやアイスクリー
ムを提供することができる。Example 1 Mango juice 28% soy protein 1.2% refined coconut oil
0.5% corn sugar
9% corn syrup
8% to 2 HPO40, 3% carrageenin 0.3% monoglyceride III vitamin fold product Rikemal Ml
-1) 0, 1% Fragrance 0.1% Water Total remaining amount
100% heat ffi 81 kg force lolly/100 grams Example 2 Orange juice 27% soy protein 1.5% soybean oil
0.8% corn sugar
10% corn syrup
7% to 28PO40, 3% carrageenin 0.3% monoglyceride (Home Vitamin Rikem*l Ml-1) 0
, 1% Flavoring 0.2% Moisture Total remaining amount 100% Heat 94kg lolly/100g Example 3 Strawberry juice 30% soy protein 1.3% cacao butter
1. 2% corn sugar
10.5% corn syrup
10% to 2 HPO40.3% carrageenan 0.3% monoglyceride (!Sakivitamin's study product Rikemll Ml-1
) 0, 1% Flavor 0.2% Moisture Total remaining amount 100% Heat 95 kilocalories 7100 grams [Effects of the invention] As mentioned above, the emulsion of the present invention mainly contains denatured soybean protein, Since it is composed of vegetable oil, fructose, and phosphate, it can provide soft serve and ice cream with low heat content.
又、本発明のソフトクリーム缶詰は、乳濁液を加熱させ
て大豆タンパクを変性してから、加熱された乳濁液を９
０℃以下に冷却させた後始めて果汁を加入するので、果
汁は、天然に変わらず、栄養をそのま＼保持することが
できる。In addition, the canned soft serve ice cream of the present invention is produced by heating the emulsion to denature the soybean protein, and then heating the emulsion to 90%
Since the fruit juice is added only after it has been cooled to below 0°C, the fruit juice remains natural and retains its nutrients.
Claims (3)
、乳化剤と、安定剤と、水とを混合して攪拌しながら沸
騰するまで加熱したあと、冷却させると共に、冷却が９
０℃以下になつたら混合物に果汁を添加して均一に撹拌
して乳濁液とし、この乳濁液を缶詰にして更に、高温殺
菌してなるソフトクリームの製造方法。(1) Mix soy protein, vegetable oil, fructose, phosphate, emulsifier, stabilizer, and water and heat until boiling while stirring, then cool and cool for 90 minutes.
A method for producing soft-serve ice cream, in which fruit juice is added to the mixture when the temperature reaches 0° C. or lower, the mixture is stirred uniformly to form an emulsion, the emulsion is canned, and further sterilized at high temperature.
リン酸塩とを主成分とした乳濁液を生成することを特徴
とする請求項第１項記載の乳濁液製造法。(2) Denatured soybean protein, vegetable oil, fructose,
2. The method for producing an emulsion according to claim 1, wherein an emulsion containing phosphate as a main component is produced.
リン酸塩と果汁とを主成分とした乳濁液の缶詰を製造す
ることを特徴とする請求項第１項記載の乳濁液の缶詰の
製造。(3) Denatured soybean protein, vegetable oil, fructose,
2. The method of producing a canned emulsion according to claim 1, wherein a canned emulsion containing phosphate and fruit juice as main ingredients is produced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63113090A JPH01285156A (en) | 1988-05-10 | 1988-05-10 | Production of low calorie soft cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63113090A JPH01285156A (en) | 1988-05-10 | 1988-05-10 | Production of low calorie soft cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01285156A true JPH01285156A (en) | 1989-11-16 |
Family
ID=14603226
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63113090A Pending JPH01285156A (en) | 1988-05-10 | 1988-05-10 | Production of low calorie soft cream |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01285156A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015509370A (en) * | 2012-03-08 | 2015-03-30 | バーコン ニュートラサイエンス （エムビー） コーポレイションＢｕｒｃｏｎ Ｎｕｔｒａｓｃｉｅｎｃｅ （Ｍｂ） Ｃｏｒｐ． | Frozen dessert mix using soy protein products |
-
1988
- 1988-05-10 JP JP63113090A patent/JPH01285156A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015509370A (en) * | 2012-03-08 | 2015-03-30 | バーコン ニュートラサイエンス （エムビー） コーポレイションＢｕｒｃｏｎ Ｎｕｔｒａｓｃｉｅｎｃｅ （Ｍｂ） Ｃｏｒｐ． | Frozen dessert mix using soy protein products |
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