JPS57181649A - Improvement of drying of fats and oils for covering ice cream - Google Patents

Improvement of drying of fats and oils for covering ice cream

Info

Publication number
JPS57181649A
JPS57181649A JP56067886A JP6788681A JPS57181649A JP S57181649 A JPS57181649 A JP S57181649A JP 56067886 A JP56067886 A JP 56067886A JP 6788681 A JP6788681 A JP 6788681A JP S57181649 A JPS57181649 A JP S57181649A
Authority
JP
Japan
Prior art keywords
oils
fats
fatty acid
saturated fatty
ice cream
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
Application number
JP56067886A
Other languages
Japanese (ja)
Inventor
Naomichi Okuma
Shuzo Ishida
Harumi Hamaoka
Kiyoshi Murata
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TAIYOU YUSHI KK
Taiyo Yushi Corp
Original Assignee
TAIYOU YUSHI KK
Taiyo Yushi Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by TAIYOU YUSHI KK, Taiyo Yushi Corp filed Critical TAIYOU YUSHI KK
Priority to JP56067886A priority Critical patent/JPS57181649A/en
Publication of JPS57181649A publication Critical patent/JPS57181649A/en
Pending legal-status Critical Current

Links

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  • Confectionery (AREA)

Abstract

PURPOSE: To improve the drying of fats and oils for covering ice cream, by adding a sorbitan saturated fatty acid ester to mixed fats and oils having the rising melting point of ≤30°C, comprising a liquid oil and laurin type fats and oils.
CONSTITUTION: Mixed fats and oils having the rising melting point of ≤30°C comprising a liquid oil such as soybean oil and laurin type fats and oils such as coconut fat, etc. are used as fats and oils for covering an ice cake such as ice cream, and a sorbitan saturated fatty acid ester is added to them. The sorbitan saturated fatty acid ester is an ester of sorbitan, sorbitol, or sorbide with≥12C saturated fatty acid, 0.05W5.0wt% sorbitan saturated fatty acid ester is added to the mixed fats and oils, and it is dissolved or dispersed into the fats and oils before covering. Sugar, cocoa, etc. as taste ingredients and a viscosity modifier are added to the fats and oils. In the mechanism for improving drying by the addition of the ester, the ester promotes the plasticization of the fats and oils when they form a thin film of the surface of the ice cream in a frozen state and are cooled quickly.
COPYRIGHT: (C)1982,JPO&Japio
JP56067886A 1981-05-06 1981-05-06 Improvement of drying of fats and oils for covering ice cream Pending JPS57181649A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56067886A JPS57181649A (en) 1981-05-06 1981-05-06 Improvement of drying of fats and oils for covering ice cream

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56067886A JPS57181649A (en) 1981-05-06 1981-05-06 Improvement of drying of fats and oils for covering ice cream

Publications (1)

Publication Number Publication Date
JPS57181649A true JPS57181649A (en) 1982-11-09

Family

ID=13357820

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56067886A Pending JPS57181649A (en) 1981-05-06 1981-05-06 Improvement of drying of fats and oils for covering ice cream

Country Status (1)

Country Link
JP (1) JPS57181649A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59132860A (en) * 1983-01-20 1984-07-31 Ajinomoto General Food Kk Coating composition for frozen dessert
JP2016129494A (en) * 2015-01-13 2016-07-21 日清オイリオグループ株式会社 chocolate

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59132860A (en) * 1983-01-20 1984-07-31 Ajinomoto General Food Kk Coating composition for frozen dessert
JPS6156983B2 (en) * 1983-01-20 1986-12-04 Ajinomoto Zeneraru Fuuzu Kk
JP2016129494A (en) * 2015-01-13 2016-07-21 日清オイリオグループ株式会社 chocolate

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