JPS6451046A - Raw material for shaking - Google Patents

Raw material for shaking

Info

Publication number
JPS6451046A
JPS6451046A JP62207174A JP20717487A JPS6451046A JP S6451046 A JPS6451046 A JP S6451046A JP 62207174 A JP62207174 A JP 62207174A JP 20717487 A JP20717487 A JP 20717487A JP S6451046 A JPS6451046 A JP S6451046A
Authority
JP
Japan
Prior art keywords
raw material
sweetener
fats
emulsifier
molecular weight
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
Application number
JP62207174A
Other languages
Japanese (ja)
Other versions
JPH0465657B2 (en
Inventor
Akira Sugisawa
Kazuya Sekiguchi
Shinichi Izawa
Tomoko Matsuura
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.)
House Foods Corp
Original Assignee
House Food Industrial Co Ltd
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 House Food Industrial Co Ltd filed Critical House Food Industrial Co Ltd
Priority to JP62207174A priority Critical patent/JPS6451046A/en
Publication of JPS6451046A publication Critical patent/JPS6451046A/en
Publication of JPH0465657B2 publication Critical patent/JPH0465657B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Non-Alcoholic Beverages (AREA)
  • Confectionery (AREA)

Abstract

PURPOSE:To obtain the titled raw material which can be easily heated and thawed with a microwave oven, etc., after freezing and converted to a shake by stirring with a sipper, etc., by compounding oils and fats, a sweetener having low molecular weight and an emulsifier at specific ratios. CONSTITUTION:The objective raw material contains (A) 12-26wt.%, preferably 15-22wt.% of oils and fats, (B) 10-18wt.%, preferably 12-15wt.% of a sweetener having a molecular weight of <=200, preferably <=185 and low sweetness, (C) preferably 0.2-0.5wt.% of an emulsifier (preferably sucrose fatty acid ester or fatty acid monoglyceride) and (D) 55-72wt.% of water.
JP62207174A 1987-08-20 1987-08-20 Raw material for shaking Granted JPS6451046A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62207174A JPS6451046A (en) 1987-08-20 1987-08-20 Raw material for shaking

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62207174A JPS6451046A (en) 1987-08-20 1987-08-20 Raw material for shaking

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP4106549A Division JPH0697949B2 (en) 1992-04-24 1992-04-24 Shake manufacturing method

Publications (2)

Publication Number Publication Date
JPS6451046A true JPS6451046A (en) 1989-02-27
JPH0465657B2 JPH0465657B2 (en) 1992-10-20

Family

ID=16535459

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62207174A Granted JPS6451046A (en) 1987-08-20 1987-08-20 Raw material for shaking

Country Status (1)

Country Link
JP (1) JPS6451046A (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3657507B2 (en) * 2000-10-18 2005-06-08 三栄源エフ・エフ・アイ株式会社 Shake ice for microwave oven and manufacturing method thereof
CN103271216A (en) * 2013-04-23 2013-09-04 张冬娟 Grape-watermelon fermentation milkshake and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61219342A (en) * 1985-03-26 1986-09-29 Fuji Oil Co Ltd Production of frozen and frothed food

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61219342A (en) * 1985-03-26 1986-09-29 Fuji Oil Co Ltd Production of frozen and frothed food

Also Published As

Publication number Publication date
JPH0465657B2 (en) 1992-10-20

Similar Documents

Publication Publication Date Title
CA2099619A1 (en) Nucleotide sequences of soybean acyl-acp thioesterase genes
AU1988288A (en) Food process
GB8511859D0 (en) Milk shake product
JPS6455139A (en) Method of and apparatus for thawing frozen foodstuff
CA2270950A1 (en) Triglyceride fat crystallization
CA2141543A1 (en) Process for preparing soft centers in food products
HU9701374D0 (en) Rapidly crystallizing fat having a low trans-fatty acid content
IE801452L (en) Process of accelerating fish growth rate
JPS6451046A (en) Raw material for shaking
JPS534778A (en) Crystal growth method with molecular beam
JPS57200311A (en) Immunizator
JPS5678559A (en) Food additive
JPS532419A (en) Sulfonation of fatty acid esters
JPS6456692A (en) Production of sugar glycerol
ES2113820B1 (en) PROCEDURE TO OBTAIN LIGNOSULPHONATES FROM CANA DE AZUCAR.
JPS5758864A (en) Preparation of jamlike food
JPS5312837A (en) Preparation of alpha-phenylpropionic acid derivatives
JPS52117279A (en) Dehydration of sludge
JPS6455153A (en) Honey containing edible acids
GB1259074A (en)
JPS6481899A (en) Production of liquid oil
JPS6443146A (en) Improved wheat flour
JPS561848A (en) Cheese
Desgranges Competition Between Double-Crested Cormorants and Great Blue Herons at Nest Building Time.
Rodi Responses to Seeding Clouds with Dry Ice in the SCPP-1 Experiment