JPS62171643A - フロ−ズンデザ−トの製造方法 - Google Patents
フロ−ズンデザ−トの製造方法Info
- Publication number
- JPS62171643A JPS62171643A JP61228950A JP22895086A JPS62171643A JP S62171643 A JPS62171643 A JP S62171643A JP 61228950 A JP61228950 A JP 61228950A JP 22895086 A JP22895086 A JP 22895086A JP S62171643 A JPS62171643 A JP S62171643A
- Authority
- JP
- Japan
- Prior art keywords
- soybean
- added
- frozen dessert
- infusion
- alginic acid
- 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.)
- Granted
Links
- 235000021185 dessert Nutrition 0.000 title claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 56
- 244000068988 Glycine max Species 0.000 claims abstract description 56
- 239000000835 fiber Substances 0.000 claims abstract description 24
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 12
- 229920000615 alginic acid Polymers 0.000 claims abstract description 12
- 239000000783 alginic acid Substances 0.000 claims abstract description 11
- 229960001126 alginic acid Drugs 0.000 claims abstract description 11
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 11
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 239000005720 sucrose Substances 0.000 claims abstract description 5
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 4
- 239000000194 fatty acid Substances 0.000 claims abstract description 4
- 229930195729 fatty acid Natural products 0.000 claims abstract description 4
- -1 sucrose ester Chemical class 0.000 claims abstract description 4
- 235000019990 fruit wine Nutrition 0.000 claims abstract 3
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 239000003978 infusion fluid Substances 0.000 claims description 13
- 238000001802 infusion Methods 0.000 claims description 12
- 239000006071 cream Substances 0.000 claims description 7
- 238000004945 emulsification Methods 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000007796 conventional method Methods 0.000 claims 2
- 239000002994 raw material Substances 0.000 abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 235000013311 vegetables Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000019871 vegetable fat Nutrition 0.000 abstract description 2
- 229920000388 Polyphosphate Polymers 0.000 abstract 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 abstract 1
- 235000006708 antioxidants Nutrition 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- 239000001205 polyphosphate Substances 0.000 abstract 1
- 235000011176 polyphosphates Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 15
- 239000000203 mixture Substances 0.000 description 14
- 235000011850 desserts Nutrition 0.000 description 10
- 239000003925 fat Substances 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 6
- 150000002148 esters Chemical class 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 235000019645 odor Nutrition 0.000 description 5
- 235000013322 soy milk Nutrition 0.000 description 5
- 230000001804 emulsifying effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000013532 brandy Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000010419 fine particle Substances 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 238000007665 sagging Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 238000003828 vacuum filtration Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000002984 plastic foam Substances 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 235000010409 propane-1,2-diol alginate 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
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61228950A JPS62171643A (ja) | 1986-09-27 | 1986-09-27 | フロ−ズンデザ−トの製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61228950A JPS62171643A (ja) | 1986-09-27 | 1986-09-27 | フロ−ズンデザ−トの製造方法 |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15322884A Division JPS6131056A (ja) | 1984-07-25 | 1984-07-25 | ホイッピングクリームの製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62171643A true JPS62171643A (ja) | 1987-07-28 |
| JPH0149459B2 JPH0149459B2 (enrdf_load_html_response) | 1989-10-24 |
Family
ID=16884397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61228950A Granted JPS62171643A (ja) | 1986-09-27 | 1986-09-27 | フロ−ズンデザ−トの製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62171643A (enrdf_load_html_response) |
-
1986
- 1986-09-27 JP JP61228950A patent/JPS62171643A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0149459B2 (enrdf_load_html_response) | 1989-10-24 |
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