JPH0253014B2 - - Google Patents
Info
- Publication number
- JPH0253014B2 JPH0253014B2 JP59177841A JP17784184A JPH0253014B2 JP H0253014 B2 JPH0253014 B2 JP H0253014B2 JP 59177841 A JP59177841 A JP 59177841A JP 17784184 A JP17784184 A JP 17784184A JP H0253014 B2 JPH0253014 B2 JP H0253014B2
- Authority
- JP
- Japan
- Prior art keywords
- solution
- core
- frozen
- ice cream
- sol
- 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.)
- Expired - Lifetime
Links
- 235000015243 ice cream Nutrition 0.000 claims description 22
- 235000009508 confectionery Nutrition 0.000 claims description 21
- 235000021185 dessert Nutrition 0.000 claims description 20
- 239000013013 elastic material Substances 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 241000286819 Malo Species 0.000 description 4
- 235000011850 desserts Nutrition 0.000 description 4
- 238000001879 gelation Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、弾力のある中間層を備えた多層冷
菓とその製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a multilayer frozen confectionery having an elastic middle layer and a method for producing the same.
（従来の技術）
従来多層冷菓として、二層のもの（例えばチヨ
コレートコーテイングしたアイスクリーム）は知
られているが、三層以上でしかも弾性がある中間
層を有するものは知られていない。(Prior Art) Conventionally, two-layer frozen desserts (for example, ice cream coated with thiokolate) are known as multi-layer frozen desserts, but no one that has three or more layers and has an elastic middle layer is known.
すなわち、マシヨマロを中芯としてこれをアイ
スクリームで被覆したものや、アイスクリームを
中芯としてこれをマシヨマロでくるんだものは知
られているものの、これらにおけるマシヨマロは
食する際には凍結しており、弾性のある歯ごたえ
を得ることはできなかつた。またアイスクリーム
をマシヨマロで被覆する方法は包あん機によるも
のであり、棒付とすることはできなかつた。 In other words, although it is known that the core is made of mashiyo malo and covered with ice cream, and the core of ice cream is wrapped in mashiyo malo, the mashiyo malo in these is frozen before being eaten. However, it was not possible to obtain an elastic texture. In addition, the method of covering ice cream with mashiyo malo was by using a wrapping machine, and it was not possible to coat the ice cream with a stick.
またケーキの間にアイスクリームを挟持させ、
その外側をチヨコレート被覆したアイスクリーム
サンドケーキの製造法が知られているが（特開昭
56−64754号）、ケーキと、アイスクリームと、チ
ヨコレートの組み合せであつて、ゼラチンを含ん
だゲル状弾性物とは風味を異にし、かつ全外周側
に弾性物を設けることはできない。 Also, sandwich the ice cream between the cakes,
A method of manufacturing an ice cream sandwich cake whose outside is coated with chiyocolate is known (Japanese Patent Publication No.
56-64754), is a combination of cake, ice cream, and thiokolate, has a different flavor from gelatinous elastic material containing gelatin, and cannot be provided with an elastic material on the entire outer periphery.
また、β−1.3−グルコース結合を主体とする
加熱凝固性をゲル化剤として含むゼリー成分を凍
結する層状デザートの製造法が提案されているが
（特開昭49−80275号）、アイスクリームの外側に
ゲル状層を有する冷菓とは風味を異にすること明
らかである。 In addition, a method for producing a layered dessert has been proposed in which a jelly component containing heat-coagulable gelling agent mainly composed of β-1,3-glucose bonds is frozen (Japanese Patent Application Laid-open No. 80275/1983), but ice cream It is clear that the flavor is different from frozen desserts that have a gel-like layer on the outside.
（課題を解決する為の手段）
この発明の冷菓は、アイスクリーム又はシヤー
ベツトよりなる中芯冷菓の全外周側に多泡の弾性
物が層着され、その全外周側に硬質皮膜が層着さ
れたものである。(Means for Solving the Problems) The frozen dessert of the present invention has a core frozen dessert made of ice cream or sherbet, in which a foamed elastic material is layered on the entire outer periphery, and a hard film is layered on the entire outer periphery. It is something that
前記中芯冷菓の形状は問わないが、バー付の棒
状冷菓を用いれば、アメリカンドツグ類似の外形
をした多層冷菓となり、かつ製造上便利である。 Although the shape of the core frozen dessert does not matter, if a bar-shaped frozen dessert with a bar is used, a multilayered frozen dessert with an external shape similar to that of an American dog can be obtained, and it is convenient to manufacture.
前記弾性物は、冷却されてもある程度の弾性を
維持する必要があることから、オーバーラン（気
孔率）80〜110％のものとする。また弾性物特有
の歯ごたえを得るためには、３〜５mm程度の厚さ
とする。 The elastic material must have an overrun (porosity) of 80 to 110% since it is necessary to maintain a certain degree of elasticity even after cooling. In addition, in order to obtain the chewy texture unique to elastic materials, the thickness should be approximately 3 to 5 mm.
またこの発明の方法は、アイスクリーム又はシ
ヤーベツトよりなる中芯冷菓を多泡で粘度2000〜
3000cpsであり、オーバーラン80〜110％としたゾ
ル状溶液に短時間浸漬して、前記中芯冷菓の全外
周側に、前記溶液を付着させた後冷却して、前記
溶液をゲル化し、ついでその全外周側へコーテイ
ング材料を付着させて固化することを特徴とした
多層冷菓の製造方法である。次に、中芯冷菓の溶
液への浸漬時間は２秒としたものである。 In addition, the method of the present invention is to prepare a core frozen confectionery made of ice cream or sherbet in a multi-foam form with a viscosity of 2000 to 2000.
3000 cps and an overrun of 80 to 110% for a short time in a sol-like solution to adhere the solution to the entire outer periphery of the core frozen dessert, and then cool it to gel the solution. This is a method for producing a multilayer frozen confectionery characterized by adhering a coating material to the entire outer periphery of the confectionery and solidifying it. Next, the core frozen dessert was immersed in the solution for 2 seconds.
前記ゾル状溶液としては30〜50％の糖質固形
分、３〜６％のゼラチン、１％程度の卵白又は大
豆蛋白分解物、0.3％程度のシユガーエステル
（気泡安定化の為）を残部の水に均一に溶解して
オーバーラン80〜110％となるようにホイツプし
たものが考えられるが、溶液の配合は液温27℃以
下において2000〜3000cpsの粘度（Ｂ型粘度計ロ
ーターNo.３、6RPM、以下同じ）の要件を満たす
ように選定する必要がある。またホイツプの程度
は弾性の度合を決定する大きな要素であり、80％
以下では凍結時に弾性が小さく、110％以上では
好ましい付着状態が得難い。 The sol solution contains 30 to 50% carbohydrate solids, 3 to 6% gelatin, about 1% egg white or soybean protein decomposition product, and the remainder about 0.3% sugar ester (for stabilizing bubbles). It is conceivable that the solution should be whipped so that it is uniformly dissolved in water with an overrun of 80 to 110%, but the solution formulation should be a viscosity of 2000 to 3000 cps at a liquid temperature of 27°C or less (B-type viscometer rotor No. 3). , 6RPM, the same applies hereafter). In addition, the degree of whipping is a major factor determining the degree of elasticity, and 80%
If it is less than 110%, the elasticity will be low when frozen, and if it is more than 110%, it will be difficult to obtain a favorable adhesion state.
前記のように中芯冷菓の浸漬に際し、ゾル状溶
液の粘度をゲル化直前の状態である2000〜
3000cpsとしておくことによつて、溶液の中芯冷
菓への付着量が多くなり、弾性物層を厚くするこ
とができると共に、その後の冷却ゲル化が短時間
で行い得ることとなる。また液温は27℃以下が好
ましく、これ以上の温度では浸漬時に中芯冷菓が
溶解するおそれがある。 As mentioned above, when dipping the core frozen dessert, the viscosity of the sol solution should be adjusted to 2000-2000, which is the state immediately before gelation.
By setting the temperature to 3000 cps, the amount of solution adhering to the core frozen confection increases, making it possible to thicken the elastic material layer, and making it possible to perform the subsequent cooling gelation in a short time. Further, the liquid temperature is preferably 27°C or lower; if the temperature is higher than this, there is a risk that the core frozen confectionery will dissolve during dipping.
前記における中芯冷菓の溶液への浸漬時間は２
秒程度が適当である。これより短いと溶液の中芯
冷菓への付着利用が少なく、長いと中芯冷菓が溶
融するおそれがある。 The time for immersing the core frozen dessert in the solution in the above is 2
About seconds is appropriate. If it is shorter than this, there is little use of the solution adhering to the frozen confectionery core, and if it is longer, there is a risk that the frozen confectionery core may melt.
尚、この発明において弾性物層の層着状態は、
溶液の組成とオーバランと粘度（液温）と浸漬時
間によつて定まるのであつて、オーバラン及び粘
度が高く、浸漬時間が長ければ厚く層着すること
となる。また中芯冷菓を棒状とし、軸を垂直にし
て溶液へ浸漬させれば、中芯冷菓に付着したゾル
状溶液は、ゲル化するまでの間にわずかに全体的
に下方へ流下する（ずり下がる）ので、上部には
薄く、かつ下部には厚く付着し、下ぶくれの外形
をした多層冷菓が得られる。 In this invention, the layered state of the elastic material layer is as follows:
It is determined by the composition of the solution, overrun, viscosity (liquid temperature), and immersion time; the higher the overrun and viscosity and the longer the immersion time, the thicker the layer will be. In addition, if the core frozen confectionery is shaped like a rod and dipped into the solution with the axis vertical, the sol-like solution adhering to the core frozen confection will flow slightly downward (slide down) until it gels. ), so that a multilayered frozen dessert with a bulge-like appearance is obtained, with a thin layer on the top and a thick layer on the bottom.
また、ゾル状溶液中、中芯冷菓と接触して冷却
された部分は中芯冷菓に付着して引き上げられる
ので、液槽内のゾル状溶液の液温度はほとんど変
化することがない。 In addition, the portion of the sol-like solution that has been cooled by contacting the frozen confectionery core adheres to the frozen confectionery core and is pulled up, so the temperature of the sol-like solution in the liquid tank hardly changes.
前記溶液のゲル化（固化）は急速に行う必要
上、液体窒素へ浸漬して行うことが好ましい。ま
たコーテイング材料（チヨコレートソース等）の
付着及び固化は通常の方法によつて行えばよい。 Since gelation (solidification) of the solution needs to be carried out rapidly, it is preferably carried out by immersion in liquid nitrogen. Further, the coating material (chiyokolate sauce, etc.) may be attached and solidified by a conventional method.
（作用）
この発明の多層冷菓は、硬質のアイスクリーム
又はシヤーベツトと、多泡の弾性物と硬質皮膜と
の三層をなしているので、三層が融合した特有の
変化のある歯ごたえと味とを奏する。(Function) The multilayer frozen dessert of the present invention has three layers: hard ice cream or shearbet, foamy elastic material, and hard film, so it has a unique and varied texture and taste due to the fusion of the three layers. play.
またこの発明の方法は、溶液の粘性及びその変
化を利用して中芯冷菓に弾性物を層着させること
としたので、その工程が極めて簡単であり、しか
も溶液を多泡としたので、適度な弾性をもつた状
態の弾性物が層着されることとなる。 In addition, the method of the present invention uses the viscosity of the solution and its changes to layer the elastic material on the core frozen dessert, so the process is extremely simple, and since the solution is foamy, it is possible to An elastic material having a certain degree of elasticity is layered.
以下この発明の実施例を図面に基いて説明す
る。 Embodiments of the present invention will be described below with reference to the drawings.
（実施例）
中芯冷菓としてのバー付アイスクリーム１の外
側に多泡の弾性物２が層着され、該弾性物２の外
側に硬質皮膜としてのチヨコレート３（約0.5mm）
が層着されて多層冷菓Ａが構成されており、図中
４はバーである。(Example) A multifoamed elastic material 2 is layered on the outside of an ice cream with a bar 1 as a core frozen dessert, and a hard coating 3 (approximately 0.5 mm) on the outside of the elastic material 2.
are layered to form the multilayer frozen dessert A, and 4 in the figure is a bar.
前記弾性物２は気泡率100％であつて、アイス
クリーム１の上部で薄く層着され（約３mm）、下
部では厚く層着され（約５mm）、下ぶくれの形状
をなしている。 The elastic material 2 has a bubble rate of 100%, is thinly layered (about 3 mm) on the top of the ice cream 1, and thickly layered (about 5 mm) on the bottom, forming a bulge shape.
次に上記多層冷菓Ａを製造する方法の実施例を
説明する。 Next, an example of a method for manufacturing the above-mentioned multilayer frozen dessert A will be described.
通常の要領で製造されたアイスクリーム１を凍
結状態でゾル状溶液５に２秒間浸漬する。前記ゾ
ル状溶液５の組成は次の通りであり、均一に溶解
してオーバンラン100％（比重0.6）となるようホ
イツプしておく。 Ice cream 1 produced in a conventional manner is immersed in a sol solution 5 for 2 seconds in a frozen state. The composition of the sol-like solution 5 is as follows, and it is whipped so that it is uniformly dissolved and becomes 100% Obanlan (specific gravity 0.6).
砂 糖 20.0％（重量、以下同じ）
粉あめ 20.0％
ゼラチン 3.2％
大豆蛋白分解物 0.8％
シユーガーエステル 0.3％ 水 55.7％
100.0％
アイスクリーム１の浸漬は、ゾル状溶液５の粘
度を2500cps（液温26℃）として行う。尚、上記組
成のゾル状溶液の温度と粘度との関係は第４図に
示すとおりである。Sugar 20.0% (weight, same below) Powdered candy 20.0% Gelatin 3.2% Soybean protein decomposition product 0.8% Shuger ester 0.3% Water 55.7% 100.0% For the soaking of ice cream 1, the viscosity of sol solution 5 was adjusted to 2500 cps ( (liquid temperature: 26℃). The relationship between temperature and viscosity of the sol solution having the above composition is shown in FIG.
ゾル状溶液５に浸漬後アイスクリーム１を引き
上げると、その外側にゾル状溶液５が数mm厚に付
着するが、ゾル状溶液５は下方へ緩徐に流れるの
で、下端に丸味のある、下ぶくれの形状となる。 When the ice cream 1 is pulled up after being immersed in the sol-like solution 5, the sol-like solution 5 adheres to the outside to a thickness of several mm, but since the sol-like solution 5 slowly flows downward, it forms a bottom with a rounded bottom edge. It becomes a curly shape.
次に、ゾル状溶液５が付着したアイスクリーム
１を液体窒素６内に３秒間浸漬し、ゾル状溶液５
を急速にゲル化凍結固化し、多泡の弾性物２を形
成する。次いでこれをチヨコレート液７中に浸漬
し（40℃、２秒）、液体窒素６中に浸漬（２秒）
すれば、外側がチヨコレート３に被覆された多層
冷菓Ａが得られる。 Next, the ice cream 1 to which the sol solution 5 has adhered is immersed in liquid nitrogen 6 for 3 seconds, and the sol solution 5
is rapidly gelled, frozen, and solidified to form a multifoamed elastic material 2. Next, this was immersed in Chiyocolate solution 7 (40°C, 2 seconds), and then immersed in liquid nitrogen 6 (2 seconds).
In this way, a multilayer frozen dessert A whose outside is coated with Chiyocolate 3 is obtained.
前記一連の製造工程は、アイスクリーム１のバ
ー４を介してリムーバーから吊下げた状態で、連
続的に行うことができる。 The above series of manufacturing steps can be performed continuously while the ice cream 1 is suspended from the remover via the bar 4.
（発明の効果）
この発明の多層冷菓によれば、中芯冷菓と弾性
物及び硬質皮膜の三者により、硬軟とりまぜた歯
ごたえが得られ、変化のある味わいを得られるこ
ととなる。また全外周側に被着した弾性物が断熱
作用を奏するので、中芯冷菓の融解を可及的に防
止することができる。(Effects of the Invention) According to the multilayer frozen confectionery of the present invention, the core frozen confectionery, the elastic material, and the hard film provide a mixed texture of hard and soft textures, and a variety of tastes can be obtained. In addition, since the elastic material coated on the entire outer periphery has a heat insulating effect, it is possible to prevent the core frozen confection from melting as much as possible.
またこの発明の方法によれば、ゾル状溶液のゲ
ル化を利用して弾性物を中芯冷菓に層着すること
としたので、浸漬、冷却という簡易かつ自動化容
易な方法で、弾性物が層着された冷菓を得ること
ができる。しかも溶液は多泡性とし、ゼラチン等
を添加したので、冷却固化によつて弾性が失われ
ることもない。前記溶液の粘度を規制したので、
連続作業中の短時間浸漬で所望厚さの弾性物層を
容易、かつ均質に製造することができる効果があ
る。 Furthermore, according to the method of the present invention, the elastic material is layered onto the core frozen dessert by utilizing the gelation of the sol-like solution. You can get frozen desserts. Moreover, since the solution is foamy and contains gelatin, etc., it will not lose its elasticity due to cooling and solidification. Since the viscosity of the solution was regulated,
There is an effect that an elastic material layer of a desired thickness can be easily and uniformly manufactured by short-time dipping during continuous operation.
第１図はこの発明実施例の縦断面図、第２図は
同じく横断面図、第３図は同じく製造過程の説明
図、第４図は実施例に用いた溶液の温度、粘度の
特性を示すグラフである。
１……アイスクリーム、２……弾性物、３……
チヨコレート、５……ゾル状溶液、６……液体窒
素、７……チヨコレート液。
Figure 1 is a longitudinal cross-sectional view of an example of this invention, Figure 2 is a cross-sectional view, Figure 3 is an explanatory diagram of the manufacturing process, and Figure 4 shows the temperature and viscosity characteristics of the solution used in the example. This is a graph showing. 1...Ice cream, 2...Elastic material, 3...
Thiyocolate, 5... Sol solution, 6... Liquid nitrogen, 7... Thiyocolate liquid.
Claims (1)
芯冷菓の全外周側にゼラチンを含みオーバーラン
80〜110％のゾル状溶液よりなるゲル状弾性物層
が数mmの厚さに層着され、その全外周側に硬質被
膜が層着された多層冷菓 ２ アイスクリーム又はシヤーベツトよりなる中
芯冷菓を多泡で粘度2000〜3000cpsであり、オー
バーラン80〜110％としたゾル状溶液に短時間浸
漬して、前記中芯冷菓の全外周側に、前記溶液を
付着させた後冷却して、前記溶液をゲル化し、つ
いでその全外周側へコーテイング材料を付着させ
て固化することを特徴とした多層冷菓の製造方法 ３ 中芯冷菓の溶液への浸漬時間は２秒とした特
許請求の範囲第２項記載の多層冷菓の製造方法[Scope of Claims] 1. A core frozen confectionery made of ice cream or sherbet containing gelatin on the entire outer periphery and overrun.
A multilayer frozen confectionery consisting of a layer of gel-like elastic material made of an 80-110% sol-like solution to a thickness of several mm, and a hard coating layered on the entire outer periphery 2. A core frozen confectionery consisting of ice cream or sherbet. is multifoamed and has a viscosity of 2,000 to 3,000 cps, and is immersed for a short time in a sol-like solution with an overrun of 80 to 110% to adhere the solution to the entire outer circumference of the core frozen dessert, and then cooled. Method 3 for producing a multilayer frozen confectionery, characterized in that the solution is gelatinized, and then a coating material is applied to the entire outer circumference and solidified.Claim 3: The immersion time of the core frozen confectionery in the solution is 2 seconds. Method for producing multilayer frozen dessert according to item 2
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59177841A JPS6156045A (en) | 1984-08-27 | 1984-08-27 | Multilayered ice and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59177841A JPS6156045A (en) | 1984-08-27 | 1984-08-27 | Multilayered ice and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6156045A JPS6156045A (en) | 1986-03-20 |
| JPH0253014B2 true JPH0253014B2 (en) | 1990-11-15 |
Family
ID=16038050
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59177841A Granted JPS6156045A (en) | 1984-08-27 | 1984-08-27 | Multilayered ice and its making method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6156045A (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0417023Y2 (en) * | 1986-07-31 | 1992-04-16 | ||
| ES2025132B3 (en) * | 1987-12-24 | 1992-03-16 | Frisco-Findus Ag | FREEZE ITEM IN MOLD AND MANUFACTURING PROCESS |
| US4985263A (en) * | 1989-11-30 | 1991-01-15 | Nestec S.A. | Coating method for frozen confectionery products |
| CZ235496A3 (en) * | 1994-02-11 | 1996-11-13 | Unilever Nv | Frozen confectioner°s article |
| DE19713191A1 (en) * | 1997-03-27 | 1998-10-01 | Schoeller Lebensmittel | Ice cream with fatty coating |
| ES2207705T3 (en) | 1997-12-18 | 2004-06-01 | Societe Des Produits Nestle S.A. | ARTICLE OF FROSTED CONFITERIA AND PROCEDURE FOR ITS MANUFACTURE. |
| US6071546A (en) * | 1998-11-16 | 2000-06-06 | Nestec S.A. | Coated ice confection |
| DE60019470T2 (en) | 1999-04-22 | 2006-02-02 | Apv Systems Ltd. | Confectionery coating agent |
| GB9920300D0 (en) * | 1999-08-27 | 1999-11-03 | Apv Ltd | Confectionery coatings |
| DK1221862T3 (en) | 1999-10-22 | 2003-09-29 | Apv Systems Ltd | Ventilation system for confit |
| KR100469381B1 (en) * | 2002-10-04 | 2005-02-02 | 롯데제과주식회사 | A multi-layered ice-bar containing chocolate shell and its preparing method |
| CN108208303A (en) * | 2016-12-15 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of preparation method of cotton candy package frozen |
| WO2022176916A1 (en) * | 2021-02-19 | 2022-08-25 | 森永乳業株式会社 | Frozen dessert |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4980275A (en) * | 1972-12-04 | 1974-08-02 | ||
| JPS52143253A (en) * | 1976-05-25 | 1977-11-29 | Oshima Utao | Icecream |
| JPS55108251A (en) * | 1979-02-13 | 1980-08-20 | Unilever Nv | Ice confectionery and method |
| JPS5664754A (en) * | 1979-10-31 | 1981-06-02 | Morinaga & Co Ltd | Preparation of icecream sandwiched with cake |
| JPS5856641A (en) * | 1981-09-25 | 1983-04-04 | Osaka Gas Co Ltd | Frozen juice and its preparation |
-
1984
- 1984-08-27 JP JP59177841A patent/JPS6156045A/en active Granted
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4980275A (en) * | 1972-12-04 | 1974-08-02 | ||
| JPS52143253A (en) * | 1976-05-25 | 1977-11-29 | Oshima Utao | Icecream |
| JPS55108251A (en) * | 1979-02-13 | 1980-08-20 | Unilever Nv | Ice confectionery and method |
| JPS5664754A (en) * | 1979-10-31 | 1981-06-02 | Morinaga & Co Ltd | Preparation of icecream sandwiched with cake |
| JPS5856641A (en) * | 1981-09-25 | 1983-04-04 | Osaka Gas Co Ltd | Frozen juice and its preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6156045A (en) | 1986-03-20 |
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