JPS6219138B2 - - Google Patents
Info
- Publication number
- JPS6219138B2 JPS6219138B2 JP59190298A JP19029884A JPS6219138B2 JP S6219138 B2 JPS6219138 B2 JP S6219138B2 JP 59190298 A JP59190298 A JP 59190298A JP 19029884 A JP19029884 A JP 19029884A JP S6219138 B2 JPS6219138 B2 JP S6219138B2
- Authority
- JP
- Japan
- Prior art keywords
- ice cream
- puff
- oily substance
- cavity
- wall
- 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
Links
- 235000015243 ice cream Nutrition 0.000 claims description 25
- 239000000126 substance Substances 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000000576 coating method Methods 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
- 239000011248 coating agent Substances 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59190298A JPS6167446A (ja) | 1984-09-11 | 1984-09-11 | 棒状アイスクリ−ム製造の方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59190298A JPS6167446A (ja) | 1984-09-11 | 1984-09-11 | 棒状アイスクリ−ム製造の方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6167446A JPS6167446A (ja) | 1986-04-07 |
| JPS6219138B2 true JPS6219138B2 (ru) | 1987-04-27 |
Family
ID=16255834
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59190298A Granted JPS6167446A (ja) | 1984-09-11 | 1984-09-11 | 棒状アイスクリ−ム製造の方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6167446A (ru) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226808A (zh) * | 2021-04-23 | 2022-10-25 | 内蒙古伊利实业集团股份有限公司 | 咖啡味可食用雪糕柄及其制备方法 |
-
1984
- 1984-09-11 JP JP59190298A patent/JPS6167446A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6167446A (ja) | 1986-04-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4812318A (en) | Chocolate enrobed wafer products and method for preparing the same | |
| US4664927A (en) | Chocolate compositions of increased viscosity and method for preparing such compositions | |
| US4980192A (en) | Chocolate compositions of increased viscosity and method for preparing such compositions | |
| IE54495B1 (en) | Filling-containing pastry product and method of making same | |
| EP0165961A1 (en) | Fruit containing chocolate products and process for their preparation | |
| US3617309A (en) | Puffed food product and method of producing | |
| US2360559A (en) | Coated frozen confectionery | |
| CA2265962A1 (en) | Composite ice cream confectionery article, and manufacturing process | |
| JP2010512756A (ja) | 素早く固まるアイシング | |
| US5246727A (en) | Stabilized edible oil compositions for pastry dough products and process of making | |
| KR960006318B1 (ko) | 지방-기제 과자에의 지방-기제 코팅의 부착을 개선하기 위한 조성물 및 방법 | |
| JPS61502534A (ja) | ドラジエ及びその製造方法 | |
| JPS6219138B2 (ru) | ||
| JPH02163039A (ja) | 顆粒状チョコレート類及びそれを使用した飲食品並びに顆粒状チョコレート類の製造法 | |
| JPS6219137B2 (ru) | ||
| US3819839A (en) | Nutmeat coating compositions for confectionery products | |
| JPH05316931A (ja) | コーンカップ類の防湿方法 | |
| JPH0587214B2 (ru) | ||
| JPH06181690A (ja) | 固形物が付着したチョコレート等をコートした菓子の製造方法。 | |
| IE43203L (en) | Food product. | |
| JP6480182B2 (ja) | 被覆食品の製造方法 | |
| JP5071920B2 (ja) | 冷菓の製造方法 | |
| RU2813600C1 (ru) | Кондитерское изделие шоколадная "бомбочка" для помещения в горячий напиток | |
| JPH0691790B2 (ja) | 耐熱性のチョコレー卜被覆食品の製造方法 | |
| US1883484A (en) | Edible coating for frozen products |