JPH022317A - Production of coated ice - Google Patents
Production of coated iceInfo
- Publication number
- JPH022317A JPH022317A JP63146162A JP14616288A JPH022317A JP H022317 A JPH022317 A JP H022317A JP 63146162 A JP63146162 A JP 63146162A JP 14616288 A JP14616288 A JP 14616288A JP H022317 A JPH022317 A JP H022317A
- Authority
- JP
- Japan
- Prior art keywords
- coating
- ice
- water
- coating agent
- gum
- 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
- 239000011248 coating agent Substances 0.000 claims abstract description 33
- 238000000576 coating method Methods 0.000 claims abstract description 20
- 239000003381 stabilizer Substances 0.000 claims abstract description 11
- 229920002907 Guar gum Polymers 0.000 claims abstract description 9
- 235000010417 guar gum Nutrition 0.000 claims abstract description 9
- 239000000665 guar gum Substances 0.000 claims abstract description 9
- 229960002154 guar gum Drugs 0.000 claims abstract description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229920001277 pectin Polymers 0.000 claims abstract description 3
- 239000001814 pectin Substances 0.000 claims abstract description 3
- 235000010987 pectin Nutrition 0.000 claims abstract description 3
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 3
- 239000000661 sodium alginate Substances 0.000 claims abstract description 3
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 3
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 3
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 3
- 239000000230 xanthan gum Substances 0.000 claims abstract description 3
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 3
- 229920000609 methyl cellulose Polymers 0.000 claims abstract 2
- 239000001923 methylcellulose Substances 0.000 claims abstract 2
- 235000010981 methylcellulose Nutrition 0.000 claims abstract 2
- 235000021185 dessert Nutrition 0.000 claims description 10
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 4
- 240000004584 Tamarindus indica Species 0.000 claims description 4
- 150000004676 glycans Chemical class 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 229920000569 Gum karaya Polymers 0.000 claims description 2
- 239000004373 Pullulan Substances 0.000 claims description 2
- 229920001218 Pullulan Polymers 0.000 claims description 2
- 241000934878 Sterculia Species 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 235000010494 karaya gum Nutrition 0.000 claims description 2
- 239000000231 karaya gum Substances 0.000 claims description 2
- 229940039371 karaya gum Drugs 0.000 claims description 2
- 235000019423 pullulan Nutrition 0.000 claims description 2
- 239000008109 sodium starch glycolate Substances 0.000 claims description 2
- 229940079832 sodium starch glycolate Drugs 0.000 claims description 2
- 229920003109 sodium starch glycolate Polymers 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 235000010420 locust bean gum Nutrition 0.000 claims 1
- 239000000711 locust bean gum Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 21
- 229920002472 Starch Polymers 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 235000019698 starch Nutrition 0.000 abstract description 5
- 235000000346 sugar Nutrition 0.000 abstract description 5
- 239000006188 syrup Substances 0.000 abstract description 4
- 235000020357 syrup Nutrition 0.000 abstract description 4
- 238000007598 dipping method Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000006072 paste Substances 0.000 abstract 1
- 229960000292 pectin Drugs 0.000 abstract 1
- 235000011850 desserts Nutrition 0.000 description 12
- 238000001035 drying Methods 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 235000019219 chocolate Nutrition 0.000 description 4
- 229940032147 starch Drugs 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000011475 lollipops Nutrition 0.000 description 2
- 240000006766 Cornus mas Species 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- 206010013642 Drooling Diseases 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 208000008630 Sialorrhea Diseases 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000007665 sagging Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は冷偏に係るものであり、既存の被膜冷酢とは
異った組織、食感、外観をもった被模冷笈の製法に関す
る。[Detailed Description of the Invention] (Industrial Application Field) This invention relates to cold vinegar, and is a method for producing cold vinegar that has a structure, texture, and appearance different from existing coated cold vinegar. Regarding.
（従来の技術）
従来、被膜した膜つき冷菓の製法はチョコレートなどの
油脂を主成分とする被覆剤をその融点以上に加温して、
その溶融液に冷菓をごく短時間浸漬して直ちに引き上げ
、その冷−の持つ冷気によって表面の被覆剤を固化させ
る、いわゆるチョコレートコーティング法と、凍結管に
被膜剤溶液を充満し、これを凍結中において冷却し、凍
結管の周囲の内面が凍結し中心部の被膜剤溶液が、まだ
凍結しないうちにこれを吸引して除き、凍結管に凍結し
た被膜剤の外殻を作っておき、その外殻内に冷菓原液を
充填し冷却凍結することによって作られる、いわゆるス
プリット方式と、ゲル化剤からなるゼリー溶液の中に冷
菓を浸漬した後直ちに引き上げ、冷菓の表面に被膜させ
る、いわゆるゼリーコーティング法と、水中に冷菓を浸
漬し引き上げ冷ｍの表面に氷の被膜をつくる、いわゆる
水コーティング法といわれるものがある。しかしチぢコ
レートコーティング法では被膜剤に融点の高い油脂を用
いるため、冷葎の口どけが悪くなったリ、被膜部分がひ
び割れを起こし、商品価値を低下させることがある。ま
たチョコレートの風味が強いため、他の香料を用いても
フレーバーリングによるバラエティ−化をはかることが
困難である。(Prior art) Conventionally, the method for manufacturing coated frozen desserts involves heating a coating agent whose main component is oil or fat, such as chocolate, to a temperature above its melting point.
The so-called chocolate coating method involves immersing frozen desserts in the molten liquid for a very short period of time, then immediately pulling them out, and using the cold air to solidify the coating agent on the surface. The inner surface around the cryotube is frozen and the coating agent solution in the center is removed by suction before it has frozen yet, creating an outer shell of the frozen coating agent in the cryotube. The so-called split method, in which the frozen dessert is made by filling the shell with an undiluted solution and cooling and freezing it, and the so-called jelly coating method, in which the frozen dessert is immersed in a jelly solution made of a gelling agent, then immediately pulled out and coated on the surface of the frozen dessert. There is also the so-called water coating method, in which frozen desserts are immersed in water and then pulled out to form a film of ice on the surface of the frozen dessert. However, in the thicolate coating method, oils and fats with a high melting point are used as coating agents, which may result in poor melting of the chilled peas and cracks in the coating, which may reduce the product value. Furthermore, since chocolate has a strong flavor, it is difficult to create variety through flavoring, even if other flavoring agents are used.
また、スプリット方式による冷菓は製造に手間と複雑な
設備を要するという欠点がある。ゼリーコーティング法
はゲル化剤を用いるため、その温度管理に注意を要し、
微妙な温度差により被膜量が異なるという欠点がある。In addition, frozen desserts made using the split method have the drawback of requiring time and complicated equipment to manufacture. Since the jelly coating method uses a gelling agent, care must be taken to control its temperature.
There is a drawback that the amount of coating varies depending on subtle temperature differences.
また、水コーティング法では冷部の表面に氷が形成され
るため、冷菓との異和感が生じるという欠点がある。In addition, the water coating method has the disadvantage that ice is formed on the surface of the cold portion, resulting in a feeling of discomfort with frozen desserts.
（発明の構成）
本発明は、従来のコーティング法の欠点を解決し独特な
新しいコーティング法を開発したものである。(Structure of the Invention) The present invention solves the drawbacks of conventional coating methods and develops a unique new coating method.
本発明が採用する被膜効果のある安定剤としては、キサ
ンタンガム、グァールガム、タマリンド種子多糖類、ペ
クチン、ロー力ストヒーンガム、カラギニン、カラヤガ
ム、プルラン、その他天然糊料及び又はアルギン酸ナト
リウム、繊維素グリコール酸ナトリウム、デンプングリ
コール酸ナトリウム、メチルセルローヌ、その他合成ｍ
（Ｉ） （以下、安定剤と呼ぶ）の１種以上が用いられ
る。ここに冷菓とはアイスキャンデー アイヌクリーム
、沫
シャーベット、かき氷などの冷メデザート類、その他を
いう。Stabilizers with a film effect employed in the present invention include xanthan gum, guar gum, tamarind seed polysaccharide, pectin, low-strength string gum, carrageenin, karaya gum, pullulan, other natural thickening agents and/or sodium alginate, sodium cellulose glycolate, Sodium starch glycolate, methyl cellulone, other synthetic m
One or more types of (I) (hereinafter referred to as stabilizers) are used. Frozen desserts here refer to frozen desserts such as popsicles, Ainu cream, sorbet, shaved ice, and others.
以下にその内容を詳しく説明する。The details are explained below.
この発明は、被膜効果のある安定剤を溶解した被膜溶液
に冷菓を浸漬することによって冷菓の表面に被膜剤が付
着するものであるが、この付着した被膜は次のような特
徴を有している。In this invention, a coating agent is attached to the surface of a frozen dessert by immersing the frozen dessert in a coating solution in which a stabilizer with a coating effect is dissolved, and this attached coating has the following characteristics. There is.
■乾きが早い、■被膜剤中に気泡が発生しない■剥離し
ない、■均一に付着する、■だれ現象を起さない、０割
れない、■においづけ、色づけによるバラエティ−化を
はかることが可能、■保形性が良い、などである。■Dries quickly, ■No air bubbles are generated in the coating agent, ■Does not peel off, ■Adheres uniformly, ■Does not sag, does not crack, ■Can be varied by scenting and coloring. , ■ Good shape retention, etc.
このような特徴を出すには、被膜剤の全固形量、被膜剤
への安定剤の添加量、被膜剤の温度などが関係するもの
であるが、この事実を以下の実験例において詳しく説明
する。Achieving these characteristics depends on the total solid content of the coating agent, the amount of stabilizer added to the coating agent, the temperature of the coating agent, etc., and this fact will be explained in detail in the following experimental example. .
実験例１
被膜効果のあるグァールガムと水の混合系を作る。この
際のグァールガムの使用量は、水に対する２％（重量％
、以下同じ）以下量でよい。この水性系を加熱すること
により、ゾル化溶液が得られる。なお、グァールガムを
溶解する水に糖類、酸味料、香料、着色料、その他を加
えることは任意であり、本発明の効果をさまたげるもの
ではない。Experimental Example 1 Create a mixed system of guar gum and water that has a coating effect. The amount of guar gum used in this case is 2% (weight%) based on water.
, hereinafter the same) The following amount is sufficient. By heating this aqueous system, a sol solution is obtained. Incidentally, it is optional to add sugars, acidulants, fragrances, colorants, etc. to the water in which guar gum is dissolved, and this does not impede the effects of the present invention.
被膜剤溶液中のグァールガムの爪を一定（０，５％）と
し固形量を０％から４０％までの被瞭剤溶液を調整、温
度を一定（５°Ｃ）にし、冷菓を浸漬し引き上げた時の
乾きの状態、付着率、食感を測定、観察した。The nails of guar gum in the coating agent solution were kept constant (0.5%), the solid content was adjusted from 0% to 40%, the temperature was kept constant (5°C), and frozen desserts were dipped and pulled out. The drying state, adhesion rate, and texture were measured and observed.
×１固形量は砂糖と粉末水飴をｌ：１に混合して用いた
。For the solid amount of ×1, sugar and powdered starch syrup were mixed at a ratio of 1:1.
求めた。I asked for it.
※３乾きはチョコレートコーチング法にくらべての乾き
の速度を観察した。*3 Regarding drying, we observed the speed of drying compared to the chocolate coaching method.
※４食感は平均年令２３才の女性５名を含むバネ／Ｌ’
ＩＯ人に試食させて評価した。*4 Textures include 5 women with an average age of 23 years old/L'
It was evaluated by having IO people taste it.
上記の結果かられかるように固形量は５％〜３０％の範
囲内が効果的であった。As can be seen from the above results, a solid content in the range of 5% to 30% was effective.
実験例２
被膜剤溶液中の固形量（砂糖：粉末水飴＝ ｌ：ｉ）を
一定（１０％）とし、グァールガムとタマリンド種子多
糖類をｌ：ｌに混合した安定剤をＯ９６〜３％まで添加
した被膜剤を調整、温度を一定（５℃）にし、冷菓を浸
漬し引き上げたときの乾きの状態、付着率、食感を測定
、観察した。Experimental Example 2 The amount of solids in the coating agent solution (sugar: powdered starch syrup = l:i) was kept constant (10%), and a stabilizer consisting of a l:l mixture of guar gum and tamarind seed polysaccharide was added to O96-3%. The coating agent was adjusted, the temperature was kept constant (5° C.), and the drying state, adhesion rate, and texture of frozen desserts were measured and observed when they were immersed and pulled out.
上記結果かられかるように安定剤の添加量は０．１％か
ら２％が効果的であった。なお、 判定方法は実験例１
と同様の方法で行った。As can be seen from the above results, it was effective to add the stabilizer in an amount of 0.1% to 2%. In addition, the judgment method is Experimental Example 1
It was done in the same way.
実験例３
水に対して固ン量（砂糖、粉末水飴−１冒の混合物）１
０％と安定剤（グァールガム：タマリンド種子多糖類＝
１：１の混合物）０．５％を加えて得られた被膜剤溶液
の温度をＯ″Ｃから５０°Ｃとかえたものに冷呵を浸漬
した。Experimental Example 3 Amount of solids per water (mixture of sugar, powdered starch syrup-1) 1
0% and stabilizer (guar gum: tamarind seed polysaccharide =
A refrigerator was immersed in a coating agent solution obtained by adding 0.5% of the 1:1 mixture, the temperature of which was changed from O''C to 50C.
このときの付着率、乾きの状態を測定、観察した。At this time, the adhesion rate and drying state were measured and observed.
上記結果から被膜剤の温度は０ ’Ｃから３０°Ｃの範
囲で効果的であった。なお、付着率、乾きの判定は実験
例１と同様の方法で行った。From the above results, it was found that coating agent temperatures in the range of 0'C to 30C were effective. The adhesion rate and dryness were determined in the same manner as in Experimental Example 1.
実施例１
■アイスキャンデーの調整
水にて全量 １００部とする冷菓の常法にて
ミックスを調整、凍結管に充填イクミ
凍化、スティックを有するアイスキャンデーを待った。Example 1 (1) Adjustment of popsicles A total volume of 100 parts was prepared with water.The mix was adjusted using the usual method for making frozen desserts, and the mixture was filled into a freezing tube and frozen, and the ice lollies with sticks were prepared.
■被膜剤溶液の調整
水にて全量
１００部とする
水にて全量 １００部とする
溶層
■の各種類の糖質を含む被膜呵（にのの−５°Ｃ以下に
保ったアイスキャンデーを約３秒浸漬引き上げたところ
、いずれも付着性がよく、だれ現象もなく、乾きの良い
彼模冷菓が得られた。■Adjustment of coating agent solution Make the total amount 100 parts with water Make the total amount 100 parts with water. When the cakes were immersed for about 3 seconds and then pulled out, the frozen desserts had good adhesion, no dripping phenomenon, and dried well.
実施例２
０被膜剤溶液の調整
水にて全量
１００部とする
水にて全量
１００部とする
水にて全量
１００部とする
実施例３
◎被膜剤溶液の調整
水にて全量
１００部とする
水にて全量
１００部とする
水にて全量
１００部とする
水にて全ｆ２ １００部とする 水にて全Ｑ
１００部とするＯのカラギニンの添加量をかえた被
膜剤溶液中に実施例１■で調整した一５°Ｃ以下に保っ
たアイスキャンデーを約３秒浸漬引き上げたところいず
れも付着性がよく、だれ現象がなく、乾きの良い被膜冷
菓が得られた。Example 2 Adjustment of coating agent solution Make total amount 100 parts with water Make total amount 100 parts with water Example 3 Adjustment of coating agent solution Make total amount 100 parts with water Make a total amount of 100 parts with water Make a total amount of 100 parts with water Make a total amount of F2 with water 100 parts Make a total amount of Q with water
When the popsicles prepared in Example 1 (2) and kept below 15°C were immersed in coating agent solutions containing 100 parts of O and carrageenin in varying amounts for about 3 seconds and pulled out, they all showed good adhesion. A coated frozen dessert with no drooling phenomenon and good drying was obtained.
水にて全量
１００部とする
水にて全ｆｌ ｔｏｏ部とする 水にて全ｌ
１０喝とする粉末水飴により固形量をかえた被
膜剤溶液中に実施例１＠で調整した一５°Ｃ以下に保っ
たアイスキャンデーを約８１ｆ！ｊ；浸漬し引き上げた
ところ、いずれも付着性の良い、だれ現象がない、乾き
の良い、食感良好な被膜冷菓が得られた。Make a total of 100 parts with water Make a total of too parts with water Make a total of 1 with water
Approximately 81 f! of the ice lolly prepared in Example 1 and kept below 15°C in a coating agent solution in which the solid amount was changed by adding 10 liters of powdered starch syrup! j: When immersed and pulled up, coated frozen desserts with good adhesion, no sagging phenomenon, drying well, and good texture were obtained.
Claims (1)
浸漬後引き出し、冷菓表面を被膜させることを特徴とす
る被膜冷菓の製法。 ２）被膜効果のある安定剤としてキサンタンガム、グァ
ールガム、タマリンド種子多糖類、ペクチン、ローカス
トビーンガム、カラギニン、カラヤガム、プルラン、そ
の他天然糊料、アルギン酸ナトリウム、繊維素グリコー
ル酸ナトリウム、デンプングリコール酸ナトリウム、メ
チルセルロース、その他の合成糊料を１種以上用いるこ
とを特徴とする特許請求の範囲第１項記載の被膜冷菓の
製法。[Claims] 1) A method for producing a coated frozen dessert, which comprises immersing the frozen dessert in a coating agent solution containing a stabilizer having a coating effect and then pulling it out to form a coating on the surface of the frozen dessert. 2) Stabilizers with film effect such as xanthan gum, guar gum, tamarind seed polysaccharide, pectin, locust bean gum, carrageenin, karaya gum, pullulan, other natural thickeners, sodium alginate, sodium cellulose glycolate, sodium starch glycolate, methylcellulose 2. The method for producing a coated frozen confectionery according to claim 1, characterized in that one or more kinds of other synthetic thickeners are used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63146162A JPH022317A (en) | 1988-06-13 | 1988-06-13 | Production of coated ice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63146162A JPH022317A (en) | 1988-06-13 | 1988-06-13 | Production of coated ice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH022317A true JPH022317A (en) | 1990-01-08 |
Family
ID=15401532
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63146162A Pending JPH022317A (en) | 1988-06-13 | 1988-06-13 | Production of coated ice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH022317A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5753288A (en) * | 1995-04-03 | 1998-05-19 | San-Ei Gen F.F.I., Inc. | Coating composition for a frozen dessert and a method for coating the same |
| WO2012060709A1 (en) * | 2010-11-04 | 2012-05-10 | Dairy Innovations B.V. | Half-product, product and implement for manufacturing a milkshake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59173048A (en) * | 1983-03-18 | 1984-09-29 | Morinaga & Co Ltd | Preparation of covered ice cream |
| JPS60237948A (en) * | 1984-05-09 | 1985-11-26 | San Ei Chem Ind Ltd | Preparation of ice-cream |
-
1988
- 1988-06-13 JP JP63146162A patent/JPH022317A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59173048A (en) * | 1983-03-18 | 1984-09-29 | Morinaga & Co Ltd | Preparation of covered ice cream |
| JPS60237948A (en) * | 1984-05-09 | 1985-11-26 | San Ei Chem Ind Ltd | Preparation of ice-cream |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5753288A (en) * | 1995-04-03 | 1998-05-19 | San-Ei Gen F.F.I., Inc. | Coating composition for a frozen dessert and a method for coating the same |
| WO2012060709A1 (en) * | 2010-11-04 | 2012-05-10 | Dairy Innovations B.V. | Half-product, product and implement for manufacturing a milkshake |
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