JPS62294041A - Frozen food using soybean flour - Google Patents
Frozen food using soybean flourInfo
- Publication number
- JPS62294041A JPS62294041A JP61136481A JP13648186A JPS62294041A JP S62294041 A JPS62294041 A JP S62294041A JP 61136481 A JP61136481 A JP 61136481A JP 13648186 A JP13648186 A JP 13648186A JP S62294041 A JPS62294041 A JP S62294041A
- Authority
- JP
- Japan
- Prior art keywords
- soybean flour
- water
- ice cream
- sugar
- blend
- 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
- 244000068988 Glycine max Species 0.000 title claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 16
- 235000013312 flour Nutrition 0.000 title claims abstract description 16
- 235000013611 frozen food Nutrition 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- RFWLACFDYFIVMC-UHFFFAOYSA-D pentacalcium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O RFWLACFDYFIVMC-UHFFFAOYSA-D 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 16
- 235000013601 eggs Nutrition 0.000 abstract description 15
- 239000000203 mixture Substances 0.000 abstract description 10
- 235000012000 cholesterol Nutrition 0.000 abstract description 8
- 229920002261 Corn starch Polymers 0.000 abstract description 2
- 239000008120 corn starch Substances 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 229920000715 Mucilage Polymers 0.000 abstract 2
- 239000000853 adhesive Substances 0.000 abstract 2
- -1 etc. Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015243 ice cream Nutrition 0.000 description 20
- 229910052791 calcium Inorganic materials 0.000 description 12
- 239000011575 calcium Substances 0.000 description 12
- 241000287828 Gallus gallus Species 0.000 description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 9
- 235000013305 food Nutrition 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 150000001669 calcium Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 244000290333 Vanilla fragrans Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 229940036811 bone meal Drugs 0.000 description 2
- 239000002374 bone meal Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- IUPSCXDOKZWYRB-UHFFFAOYSA-N 1,2,3$l^{2}-triphosphirene Chemical compound [P]1P=P1 IUPSCXDOKZWYRB-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000001226 triphosphate Substances 0.000 description 1
- 235000011178 triphosphate Nutrition 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-N triphosphoric acid Chemical compound OP(O)(=O)OP(O)(=O)OP(O)(O)=O UNXRWKVEANCORM-UHFFFAOYSA-N 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
２、発明の詳細な説明
［産業上の利用分野１
この発明は、大豆粉を利用した冷菓子（特にアイスクー
リム）に関する。Detailed Description of the Invention 2. Detailed Description of the Invention [Industrial Field of Application 1 This invention relates to frozen confectionery (especially ice cream) using soybean flour.
〔従来の技術］
冷菓子には、アイスクーリム、プディング（プリン）、
カスタード、ムース、ゼリー、クリーム状ヨーグルト等
がある。[Conventional technology] Frozen sweets include ice cream, pudding,
There are custards, mousses, jellies, creamy yogurts, etc.
特に、アイスクーリムはその種類も多く１代表的なもの
としては、ソフトクリーム、各種フルーツアイスクーリ
ム、シャーベットアイスクーリム、各種風味を加えたバ
ニラアイスクーリム等かあり、更に新しい素材を加えた
いろいろな風味、形状のものが開発されており、アイス
クーリムの全盛時代と言えよう。In particular, there are many types of ice cream.1 Typical ones include soft serve ice cream, various fruit ice cream, sorbet ice cream, vanilla ice cream with various flavors, and various flavors made with new ingredients. It can be said that this was the heyday of ice cream.
アイスクーリムの組成は、当然その種類によって異るが
、主たる成分はクリーム（代用として全乳、煉乳、粉乳
、バター）、鶏卵、砂糖、粘剤（ゼラチン、寒天、アル
ギン酸、アラビアゴム）に香料１着色料を加えた組成物
を加熱後凍らせて製造する。The composition of ice cream naturally varies depending on the type, but the main ingredients are cream (whole milk, condensed milk, powdered milk, butter as a substitute), egg, sugar, sticky agent (gelatin, agar, alginic acid, gum arabic), and flavoring. It is produced by heating a composition to which a coloring agent has been added and then freezing it.
代表的な製造の例をあげれば、原料としてクリーム４６
．ＳＬ脱脂乳３８％、砂糖１５％、ゼラｆン０．５２を
タンクの中で加熱しつつ攪はん混合し、均質機によって
質を均密にし、冷却機によって２０℃まてに温度を下げ
１次にフリーザーによって凍らせる。包装または容器に
詰め、−コ０°Ｃくらいの冷蔵庫内で冷凍することによ
ってアイスクーリムはできあかる。To give a typical manufacturing example, cream 46 is used as a raw material.
．． SL skim milk 38%, sugar 15%, and gelatin f. First, freeze it in a freezer. Ice cream is made by packaging or packaging it and freezing it in a refrigerator at around -0°C.
［発明が解決しようとする問題点］ 従来の、アイスクーリムには、次の様な問題点かある。[Problem to be solved by the invention] Conventional ice creams have the following problems.
Ａ、すなわち、鶏卵にもっばら依存する結果、鶏卵が本
来的に有するマイナス面をそのまま保持するという問題
がある。A: As a result of relying heavily on chicken eggs, there is a problem in that the inherent negative aspects of chicken eggs are retained.
鶏卵中の卵黄にはかなりのコレステロールが含まれてい
ることが知られている。コレステロール分は１００ｇ中
１，３１０懲ｇである（参照：科学技術庁編１日本食品
標準成分表）、鶏卵は豊富な蛋白質を含む栄養価の優れ
た人間の食生活に欠くことのできない蛋白源であるが、
反面コレステロール分も多く必ずしも万人に有益な食品
ともいえない面がある。It is known that the egg yolk in chicken eggs contains a considerable amount of cholesterol. Cholesterol content is 1,310g per 100g (Reference: Japanese Food Standard Composition Table compiled by the Science and Technology Agency), and chicken eggs are a protein source that is essential to the human diet as they are rich in protein and have excellent nutritional value. In Although,
On the other hand, it contains a lot of cholesterol, so it is not necessarily a food that is beneficial to everyone.
Ｂ１周知の通り、今日鳥のえさは化学処理を施し工場で
大量生産されており、えさの成分には抗生物質等も混入
しており、このようなえさを食べて成長した雌とりの卵
が人間の体に有害であるという意見も多い。B1 As we all know, today bird food is chemically treated and mass-produced in factories, and the ingredients of the food are also mixed with antibiotics. There are many opinions that it is harmful to the human body.
実際ＩＦ、１題として、有害な鶏卵を食べて中毒をおこ
したという例もある。In fact, in IF, there is a case where a person was poisoned by eating harmful chicken eggs.
Ｃ８鶏卵を使用する場合、常に新鮮な状態に保存してお
かねばならないため、アイスクリーム製造メーカーは鶏
卵の鮮度維持のため品質管理に最大限の注意を払う必要
がある、これは−面コスト上昇の要因となる。When using C8 eggs, they must always be stored in a fresh state, so ice cream manufacturers must pay maximum attention to quality control to maintain the freshness of the eggs, which increases costs. becomes a factor.
この発明では、鶏卵の代りに袋に詰めた大豆粉を用いる
ため保存管理に特別な手段（例えば冷却、冷蔵処理）を
構する必要はない。In this invention, soybean flour packed in bags is used instead of chicken eggs, so there is no need to take special measures for preservation management (for example, cooling or refrigeration).
従って、大豆粉は保存、取扱いの面できわめて便利であ
る。Therefore, soybean flour is extremely convenient in terms of storage and handling.
以上の点に着目し、鶏卵と代替可能な新し素材の開発が
望まれていた。Focusing on the above points, there was a desire to develop a new material that could replace chicken eggs.
［問題点を解決するための手段］
この発明は、上記従来の問題点に鑑みてなされたもので
、従来用いられてきた鶏卵の代りに大豆を粉砕して製造
した大豆粉を用い、低力ローリでコレステロール分の少
ない美味なアイスクリーム等の冷菓子を提供することに
ある。[Means for Solving the Problems] This invention has been made in view of the above-mentioned conventional problems, and uses soybean flour produced by crushing soybeans instead of the conventionally used chicken eggs, and uses low-strength powder. The purpose is to provide delicious frozen sweets such as ice cream with low cholesterol content in loli.
その具体的構成は、生大豆粉と糖分と、脱脂乳と、少量
の油脂性と、水から成る混入液を攪はん、沸Ｓ後に粘剤
とそれを溶す水を入れ、再び攪はん、加熱して最後に冷
凍処理を施す。The concrete composition is that a mixed liquid consisting of raw soybean flour, sugar, skim milk, a small amount of oil and fat, and water is stirred, and after boiling, a sticky agent and water to dissolve it are added, and the mixture is stirred again. Well, it is heated and finally frozen.
なお、上記混入液に塩基性３リン酸５カルシウムを少量
添加することにより、必要量のカルシウムを極めて自然
な形で摂取ｉることかでき、栄養上バランスのとれた冷
菓子を提供することもできる。Furthermore, by adding a small amount of basic pentacalcium triphosphate to the above-mentioned mixed liquid, the required amount of calcium can be ingested in an extremely natural form, and it is also possible to provide a nutritionally balanced frozen confectionery. can.
［実施例］ この発明の好まし一実施例を以下に説明する。[Example] A preferred embodiment of this invention will be described below.
以下の表は、４人分のアイスクリームを製造する場合の
、第１段階の成分を示し、単位はグラム数である。The table below shows the ingredients of the first stage, in grams, for making ice cream for 4 people.
材料４人分
（１）生大豆粉 、、、 、、、 、、、 、、、 ２
０ｇ（２）砂糖 ・・・・・・・・・・・・６０
ｇ（３）スキムミルク 、、Ｌ 、、、 、、、 ４
０ｇ（４）バター（油脂性） 、、、、、、１０ｇ
（５）水 ・・・・・・・・・ ・・・・・・１８０ｇ
生大豆粉は予め微細に粉砕されたもので、成分中の蛋白
質ｕ３４．６％、−力水に解けた蛋白質のｍ（Ｎ、Ｓ、
１．）は８９．９３Ｘ”ｔ’ある。Ingredients for 4 people (1) Raw soybean flour , , , , , , , , , 2
0g (2) Sugar ・・・・・・・・・60
g(3) Skim milk , L , , , , 4
0g (4) Butter (oil-based), 10g
(5) Water ・・・・・・・・・・・・180g
The raw soybean flour is finely ground in advance, and the protein content in the ingredients is 34.6%, - the protein dissolved in water is m (N, S,
1. ) is 89.93X"t'.
上記（１）、（２）、（３）、（４）、（５）を容器に
入れ、よく攪はルして中火で沸騰させる。火を止め温度
を下げてから、粘剤としてコンスターチ（でんぷん）２
０ｇとそれと解くため水２０ｇを加え、攪はん加熱し、
その後２０℃位まで温度を下げる０次に、必要に応じバ
ニラ、ペパーミント等の香料を加え風味をつける。Put (1), (2), (3), (4), and (5) above into a container, stir well, and bring to a boil over medium heat. Turn off the heat and lower the temperature, then add 2 tablespoons of cornstarch (starch) as a sticky agent.
Add 0g and 20g of water to dissolve it, stir and heat.
After that, the temperature is lowered to about 20°C, and flavoring agents such as vanilla and peppermint are added as needed to add flavor.
最後に、冷蔵庫内で零下２０〜３０度の状ｙ島に保ち、
これでアイスクリームは完成する。このアイスクリーム
は大変美味で、コレステロールも少なく、低カロリーで
ある。Finally, keep it at a temperature of 20 to 30 degrees below zero in the refrigerator.
The ice cream is now complete. This ice cream is very delicious, low in cholesterol, and low in calories.
なお、上記割合はあくまても一つの例であって、これら
の数値に限定されることなく、必要に応じ増減可能であ
ることは言うまでもない。Note that the above ratio is just one example, and it goes without saying that the ratio is not limited to these values and can be increased or decreased as necessary.
次に、この発明の他の実施例を示す。Next, another embodiment of this invention will be shown.
この実施例では、第１段階の水分には乳動物の蒸骨粉を
燃焼して出来た塩基性３リンｍ５カルシウムを適量加え
て、上述の実施例と同時に容器内で攪はん、加熱情態さ
せる。In this example, an appropriate amount of basic triphosphorus m5 calcium made by burning steamed animal bone meal is added to the water in the first stage, and the mixture is stirred and heated in a container at the same time as in the above example. .
この塩基性３リン酸５カルシウム［Ｃａｚ （ＰＯ４）
！（０１１）］は、牛のようなは乳動物の骨から作られ
る蒸骨粉ｔｔｏｏｏ〜 １４００℃の温度で燃焼処理し
、これを一定の粒度（２００メツシユ、 １００＄−）
の粉状に精製したものであって、化学分析結果は表１の
成分を有している。This basic pentacalcium triphosphate [Caz (PO4)
! (011)] is steamed bone meal made from the bones of dairy animals such as cows, which is burned at a temperature of ~1400°C, and then processed to a certain particle size (200 mesh, 100 $-).
The chemical analysis results show that it has the components shown in Table 1.
表 １
上記のような各種の栄養素を含有する塩基性３リン酸５
カルシウムを１００倍溶液でｐｌ＋６．７の水道水に混
入した場合ｐＨ１１，５め高めることがてきた。Table 1 Basic triphosphate 5 containing various nutrients as mentioned above
When calcium was mixed into tap water with a pl+6.7 as a 100-fold solution, the pH was raised by 11.5 degrees.
すなわち、このカルシウムを１リツトルの水に対し、０
．５ｇ〜Ｉｇの割合で混入すれば水はｐＨを高めてカル
シウムイオン水に改善される。従って、このカルシウム
を上記第１段階の組成物中に加ねえることにより、必要
量のカルシウムを自然に摂取し得るのである。In other words, add 0 of this calcium to 1 liter of water.
．． When mixed at a ratio of 5g to Ig, the pH of water is increased and the water is improved to calcium ion water. Therefore, by adding this calcium to the composition of the first step, the necessary amount of calcium can be naturally ingested.
なお、上記カルシウムには、一般生菌を抑制する作用も
あり、食品改善にも寄与する。In addition, the above-mentioned calcium also has the effect of suppressing general viable bacteria and contributes to food improvement.
アイスクリームはその成分の故に、優れた栄養食品であ
るが、上記カルシウムを適量加えることによって、必要
量のカルシウムを摂取できる故に、子供達の発育にも寄
与することになる。Ice cream is an excellent nutritional food because of its ingredients, but by adding an appropriate amount of the above-mentioned calcium, the necessary amount of calcium can be ingested, contributing to the growth of children.
なお、上記カルシウムを第１段階で添加した後の、第２
段階の工程は第１実施例の場合と同じであるので、その
説明は省略する。In addition, after adding the above calcium in the first stage, the second stage
Since the steps are the same as those in the first embodiment, their explanation will be omitted.
こうして出来たアイスクリームは、大変美味であり、か
つ健康上栄養上優れた冷菓子である。The ice cream made in this way is a frozen confectionery that is very delicious and has excellent health and nutritional benefits.
［発明の効果］
イ、主成分に大豆粉を使用するためコレステロールは低
く、従来のごとき、鶏卵を使用した場合の卵黄中の高い
コレステロール分の含有に伴う不利益は解消される。従
って、血液中に、コレステロールの高い数値をもつ病人
にも好適である。[Effects of the Invention] A. Since soybean flour is used as the main ingredient, the cholesterol content is low, and the disadvantages associated with the high cholesterol content in the egg yolk when chicken eggs are used, as in the past, are eliminated. Therefore, it is also suitable for patients with high cholesterol levels in their blood.
ロ、塩基性３リン酸５カルシウムを添加することによっ
て、必Ｗｆｆｉのカルシウムを自然に摂取することがで
き、アイスクリームの栄養学上の価値は増大した。従っ
て、このカルシウムを含む、アイスクリームは年少の子
供達の発育にも寄与する良好な栄養食品である。2. By adding basic pentacalcium triphosphate, the necessary amount of calcium can be naturally ingested, and the nutritional value of ice cream has increased. Therefore, ice cream containing this calcium is a good nutritional food that also contributes to the growth of young children.
八、大豆粉を使用するため、保存取扱いが容易であり、
鶏卵を使用する場合の鮮度維持に伴うわずられし品質管
理は省略できるという効果をもたらす。8. Because it uses soybean flour, it is easy to store and handle.
This has the effect that the troublesome quality control associated with maintaining freshness when using chicken eggs can be omitted.
手続ネ市−正７３二； （０２６−Ｐ）昭和６
１年７月１８日Procedure Neichi-Sho 732; (026-P) Showa 6
July 18, 1 year
Claims (2)
、水から成る混入液を攪はん、沸騰後に粘剤とそれを溶
かす水を入れ、再び攪はん、加熱して冷凍処理を施した
大豆粉を利用した冷菓子。(1) Stir the mixed liquid consisting of raw soybean flour, sugar, skim milk, a small amount of oil and fat, and water. After boiling, add the sticky agent and water to dissolve it, stir again, and heat. A frozen confectionery made from soybean flour that has been frozen.
を添加したことを特徴とする特許請求の範囲第１項記載
の大豆粉を利用した冷菓子。(2) A frozen confectionery using soybean flour according to claim 1, characterized in that a small amount of basic pentacalcium triphosphate is added to the mixed liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61136481A JPS62294041A (en) | 1986-06-12 | 1986-06-12 | Frozen food using soybean flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61136481A JPS62294041A (en) | 1986-06-12 | 1986-06-12 | Frozen food using soybean flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62294041A true JPS62294041A (en) | 1987-12-21 |
Family
ID=15176147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61136481A Pending JPS62294041A (en) | 1986-06-12 | 1986-06-12 | Frozen food using soybean flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62294041A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009240199A (en) * | 2008-03-31 | 2009-10-22 | Morinaga Milk Ind Co Ltd | Soft ice cream mix |
-
1986
- 1986-06-12 JP JP61136481A patent/JPS62294041A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009240199A (en) * | 2008-03-31 | 2009-10-22 | Morinaga Milk Ind Co Ltd | Soft ice cream mix |
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