WO2014109620A1 - 타가토스를 함유하는 저지방 아이스크림용 조성물, 이를 이용한 저지방 아이스크림, 및 그 제조 방법 - Google Patents
타가토스를 함유하는 저지방 아이스크림용 조성물, 이를 이용한 저지방 아이스크림, 및 그 제조 방법 Download PDFInfo
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- WO2014109620A1 WO2014109620A1 PCT/KR2014/000383 KR2014000383W WO2014109620A1 WO 2014109620 A1 WO2014109620 A1 WO 2014109620A1 KR 2014000383 W KR2014000383 W KR 2014000383W WO 2014109620 A1 WO2014109620 A1 WO 2014109620A1
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- WIPO (PCT)
- Prior art keywords
- ice cream
- weight
- parts
- tagatose
- composition
- Prior art date
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 124
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 title claims abstract description 59
- 239000000203 mixture Substances 0.000 title claims abstract description 53
- 235000004213 low-fat Nutrition 0.000 title abstract description 56
- 238000002360 preparation method Methods 0.000 title description 4
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims description 23
- 235000013336 milk Nutrition 0.000 claims description 19
- 239000008267 milk Substances 0.000 claims description 19
- 210000004080 milk Anatomy 0.000 claims description 19
- 235000021243 milk fat Nutrition 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 15
- 235000020183 skimmed milk Nutrition 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 239000003995 emulsifying agent Substances 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 238000007710 freezing Methods 0.000 claims description 13
- 230000008014 freezing Effects 0.000 claims description 13
- 239000006188 syrup Substances 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 7
- 230000000052 comparative effect Effects 0.000 description 15
- 238000002844 melting Methods 0.000 description 15
- 230000008018 melting Effects 0.000 description 15
- -1 glycerol ester Chemical class 0.000 description 9
- 238000004090 dissolution Methods 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 230000001747 exhibiting effect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000020175 protein destabilization Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 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
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- LKDRXBCSQODPBY-OEXCPVAWSA-N D-tagatose Chemical compound OCC1(O)OC[C@@H](O)[C@H](O)[C@@H]1O LKDRXBCSQODPBY-OEXCPVAWSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000007683 Pediatric Obesity Diseases 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 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 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007707 calorimetry Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000013402 health food Nutrition 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
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000016046 other dairy product Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000037152 sensory function Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/184—Emulsifier
Definitions
- Ice cream is a frozen food that is mixed with sweet ingredients and flavor ingredients in milk or other dairy products, and is one of the desserts that are widely loved around the world.
- the present invention is to provide a low-fat ice cream with a low fat content and excellent in soft texture.
- the present invention provides a composition for low fat ice cream containing tagatose in order to lower the fat content and calories of the ice cream and improve the soft texture.
- the present invention also provides a method for producing a low fat ice cream using the composition for tagatose-containing low fat ice cream and a tagatose-containing low fat ice cream.
- a tagatose-containing low-fat ice cream prepared by the above method.
- a tagatose-containing low-fat ice cream using the composition.
- the present invention provides a method for producing low fat ice cream using tagatose and a composition for low fat ice cream containing tagatose, thereby lowering the fat content and calories of the ice cream and improving the soft texture.
- tagatose having an effect of lowering the freezing point in manufacturing ice cream, even if it contains a small amount of dairy products or milk fat, there is an effect of providing a low-fat ice cream with improved soft texture unique to ice cream.
- Figure 2 is a graph showing the sensory evaluation results of the ice cream according to Experimental Example 3.
- One aspect of the present invention provides a composition for low fat ice cream containing tagatose in order to lower the fat content and calories of the ice cream and improve the soft texture.
- an aspect of the present invention may provide a low fat ice cream composition including 35 to 75 parts by weight of milk, 1 to 25 parts by weight of sugar, 0.1 to 10 parts by weight of tagatose, and 0.01 to 5 parts by weight of an emulsifier.
- Tagatose (D-Tagatose) is an isomer of fructose and is known as one of the naturally occurring low calorie sugars. Tagatose has a sweetness similar to sugar, that is, sweetness of about 92% of sugar, but calories are only about 38% of sugar and GI (Glycemic Index) is about 4% of sugar. It is only in the spotlight as a sweetener to replace sugar.
- tagatose is recognized by the US Food and Drug Administration (FDA) as a General Recognized As Safe (GRAS), and is a licensed substance that can be used as a sweetener in foods, beverages, health foods, and dietary additives. When it is known that there are few side effects, it is expected to be widely used.
- FDA US Food and Drug Administration
- GRAS General Recognized As Safe
- tagatose is a material having a freezing point lowering function that lowers the freezing point of a composition containing the freezing point is significantly lower than other sweet materials such as sugar.
- This embodiment by using the tagatose as described below to lower the fat content and calories of the ice cream while improving the soft texture unique to the ice cream to provide a low-fat ice cream of excellent texture.
- the sugar used in this embodiment is not particularly limited, and sugars commonly used in the art or similar fields may be used, and preferably white sugar may be used.
- the emulsifier used in this embodiment is not particularly limited, and any emulsifier commonly used in the field of making ice cream may be used.
- Non-limiting examples of the emulsifiers are glycerol ester, propylene glycol ester, sucrose ester, sorbitan ester, monoglyceride, diglyceride ( diglyceride, triglyceride, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester ), Polyoxy ethylene sorbitan fatty acid ester, lecithin and the like. These may be used alone or in combination of two or more thereof.
- the sugar content is 1 to 25 parts by weight, preferably 1 to 20 parts by weight, and more preferably 5 to 15 parts by weight.
- the content of tagatose may be 0.1 to 10 parts by weight, more preferably 0.1 to 5 parts by weight, and more preferably 0.5 to 3 parts by weight. Within this range, it is possible to sufficiently obtain a freezing point lowering effect due to tagatose, and to produce a low fat ice cream exhibiting a sufficiently soft texture even with a low fat content.
- the content of the emulsifier is 0.01 to 5 parts by weight, more preferably 0.01 to 3 parts by weight, and more preferably 0.05 to 1 part by weight.
- the milk fat may be further added and used in the dissolving and sterilizing step.
- the skim milk powder is not particularly limited and may use skim milk powder commonly used in the art or a similar field.
- the skimmed milk powder is a non-fat milk solids raw material, instead of containing tagatose, to supplement the solids required to use a sufficient amount to prevent the deterioration of flavor and texture of the ice cream of the present invention is reduced milk fat improves the texture of low-fat ice cream Let it be.
- starch syrup may be further added and used in the dissolution and sterilization step.
- the starch syrup may be contained in an amount of preferably 1 to 20 parts by weight, more preferably 1 to 15 parts by weight, and more preferably 5 to 15 parts by weight, based on 100 parts by weight of the low fat ice cream composition. Can be.
- starch syrup within the above range with tagatose, there is an advantage that can be produced low fat ice cream exhibiting a sufficiently good soft texture by preventing a decrease in the texture of the ice cream according to the reduced milk fat content.
- the low fat ice cream may be based on the total weight, preferably milk fat content of 13% by weight or less, more preferably 10% by weight or less.
- the low fat ice cream may have a melting rate, preferably 100% to 80% relative to the melting rate of the high fat ice cream containing no tagatose, more preferably. Preferably from 100% to 90%.
- the melting rate should not be so high that the recording resistance is high enough to melt almost at least 10 to 15 minutes for high quality ice cream.
- the melted state must be melted well from the center to melt into a smooth, uniform and uniform liquid.
- the following experiments can be carried out: Each ice cream in 100 ml of the same container is stored in a freezer at -10 ° C for 1 hour, and then taken out at the same time at a temperature of 20 ° C. It was left. Record the melting speed of each ice cream by measuring when the first drop occurs in each ice cream.
- the results of the experiment are that high-quality ice cream that the melting speed is as similar as possible compared to the product of comparison (priority product) in terms of maintaining the customary quality level of the product. Evaluated.
- Another aspect of the present invention provides a method for producing a low fat ice cream using the tagatose-containing low fat ice cream composition.
- the dissolving and sterilizing step of the present embodiment is not particularly limited and may be performed according to a method conventionally performed in the art or a similar field.
- One non-limiting example of the dissolution and sterilization step is as follows: milk, milk fat, emulsifier, sugar, tagatose, skim milk powder and starch syrup, weighed in an appropriate amount (preferably within the aforementioned content range) It can be carried out in a manner that the dissolution and sterilization treatment for about 40 minutes in the sterilizer at an internal and external temperature conditions.
- the homogenization step of the present embodiment is not particularly limited and may be performed according to a method conventionally performed in the art or a similar field.
- One non-limiting example of the homogenization step is as follows: The ice cream composition dissolved and sterilized by the dissolution and sterilization step is used for about 20 minutes using a high speed mixer to ensure uniform and stable dispersion of fat in the composition.
- the homogenization treatment can be carried out by mixing.
- the homogenized composition was cooled to a temperature of 10 ° C., and ice cream was prepared according to overrun 25%, and then 100 ml of the ice cream container was filled. Then, the ice cream was rapidly frozen for 2 hours using a rapid freezer at -25 ° C to prepare tagatose-containing low-fat ice cream.
- Example 1 16 parts by weight of sugar, 27.2 parts by weight of milk fat, 3.6 parts by weight of skim milk powder, 50.2 parts by weight of milk, 2.5 parts by weight of starch syrup, and 0.5 parts by weight of emulsifier are used as the composition during the dissolution and sterilization treatment. Then, ice cream was prepared in the same manner as in Example 1.
- Example 1 an ice cream was prepared in the same manner as in Example 1, except that 1 part by weight of glucose was used instead of 1 part by weight of tagatose in the dissolution and sterilization process.
- Table 1 shows the composition of the ice cream according to Example 1 and Comparative Examples 1 and 2
- Each ice cream in 100 ml of the same container was stored in a freezer at -10 ° C for 1 hour, and then they were simultaneously taken out and left at a temperature of 20 ° C. Melting speed of each ice cream was recorded by measuring the time at which the first drop occurred in each ice cream.
- Example 1 compared to Comparative Example 1 should be at least 90% or more can be evaluated as an excellent quality ice cream.
- Example 1 containing tagatose was found to reach a level of 90% in terms of taste and quality, and containing glucose. In Comparative Example 2, the level was about 70%.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
Description
조성 (wt%) | 실시예 1 | 비교예 1 | 비교예 2 |
타가토스 | 1 | - | - |
글루코스 | - | - | 1 |
설탕 | 11 | 16 | 11 |
유지방 | 18 | 27.2 | 18 |
탈지 분유 | 6.5 | 3.6 | 6.5 |
우유 | 52.5 | 50.2 | 52.5 |
물엿 | 10.5 | 2.5 | 10.5 |
유화제 | 0.5 | 0.5 | 0.5 |
총합 | 100 | 100 | 100 |
실시예 1 | 비교예 1 | 비교예2 | ||
성분 (wt%) | 유지방 | 9.5 | 13.5 | 9.5 |
무지유고형분(MSNF) | 11 | 7.9 | 11 | |
유고형분 | 20.5 | 21.4 | 20.5 | |
당 | 18.3 | 17.5 | 17.2 | |
열량(kcal) | 전체 열량 | 197 | 217 | 210 |
지방에 따른 열량 | 90 | 117 | 90 |
Claims (10)
- 우유 35 내지 75 중량부, 설탕 1 내지 25 중량부, 타가토스 0.1 내지 10 중량부 및 유화제 0.01 내지 5 중량부를 함유하는 타가토스 함유 아이스크림용 조성물.
- 제1항에 있어서, 상기 조성물은 유지방 10 내지 30 중량부를 추가로 포함하는, 타가토스 함유 아이스크림용 조성물.
- 제1항에 있어서, 상기 조성물은 탈지분유 1 내지 15 중량부를 추가로 포함하는, 타가토스 함유 아이스크림용 조성물.
- 제1항에 있어서, 상기 조성물은 물엿 1 내지 20 중량부를 추가로 포함하는, 타가토스 함유 아이스크림용 조성물.
- 제1항 내지 제4항 중 어느 한 항의 조성물로 제조된, 타가토스 함유 아이스크림.
- 제5항에 있어서, 유지방의 함량이 아이스크림 총 중량 기준으로 13 중량% 이하인 타가토스 함유 아이스크림.
- 우유 35 내지 75 중량부, 설탕 1 내지 25 중량부, 타가토스 0.1 내지 10 중량부 및 유화제 0.01 내지 5 중량부를 함유하는 조성물을 용해 및 살균하는 단계;상기 용해 및 살균된 조성물을 균질화하는 단계; 및상기 균질화된 조성물을 냉각 및 냉동 처리하는 단계;를 포함하는 타가토스 함유 아이스크림의 제조 방법.
- 제7항에 있어서, 상기 용해 및 살균 단계의 조성물은 유지방 10 내지 30 중량부를 추가로 포함하는, 타가토스 함유 아이스크림의 제조방법.
- 제7항에 있어서, 상기 용해 및 살균 단계의 조성물은 탈지분유 1 내지 15 중량부를 추가로 포함하는, 타가토스 함유 아이스크림의 제조방법.
- 제7항에 있어서, 상기 용해 및 살균 단계의 조성물은 물엿 1 내지 20 중량부를 추가로 포함하는, 타가토스 함유 아이스크림의 제조방법.
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US14/758,085 US20150351425A1 (en) | 2013-01-14 | 2014-01-14 | Composition for low fat ice cream, containing tagatose, low-fat ice cream using same, and preparation method therefor |
EP14738164.4A EP2944201A4 (en) | 2013-01-14 | 2014-01-14 | COMPOSITION WITH TAGATOSIS FOR FAT-FREE ICE CREAM, FATTY ICE CREAM WITH THIS AND METHOD OF MANUFACTURING THEREOF |
CN201480004354.1A CN105007753A (zh) | 2013-01-14 | 2014-01-14 | 包含塔格糖的低脂冰淇淋用的组成物、使用其的低脂冰淇淋及其制备方法 |
JP2015549283A JP6152428B2 (ja) | 2013-01-14 | 2014-01-14 | タガトースを含有した低脂肪アイスクリーム用の組成物、これを用いた低脂肪アイスクリーム、及びその製造方法 |
RU2015134110A RU2606761C1 (ru) | 2013-01-14 | 2014-01-14 | Композиция для мороженого с низким содержанием жира, содержащая тагатозу, ее применение в мороженом с низким содержанием жира и способ ее получения |
HK15112297.8A HK1211433A1 (en) | 2013-01-14 | 2015-12-15 | Composition for low fat ice cream, containing tagatose, low-fat ice cream using same, and preparation method therefor |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2013-0003984 | 2013-01-14 | ||
KR1020130003984A KR101632687B1 (ko) | 2013-01-14 | 2013-01-14 | 타가토스를 함유하는 저지방 아이스크림용 조성물, 이를 이용한 저지방 아이스크림, 및 그 제조 방법 |
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WO2014109620A1 true WO2014109620A1 (ko) | 2014-07-17 |
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PCT/KR2014/000383 WO2014109620A1 (ko) | 2013-01-14 | 2014-01-14 | 타가토스를 함유하는 저지방 아이스크림용 조성물, 이를 이용한 저지방 아이스크림, 및 그 제조 방법 |
Country Status (9)
Country | Link |
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US (1) | US20150351425A1 (ko) |
EP (1) | EP2944201A4 (ko) |
JP (2) | JP6152428B2 (ko) |
KR (1) | KR101632687B1 (ko) |
CN (1) | CN105007753A (ko) |
HK (1) | HK1211433A1 (ko) |
RU (1) | RU2606761C1 (ko) |
TW (1) | TWI594698B (ko) |
WO (1) | WO2014109620A1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106306322A (zh) * | 2016-08-22 | 2017-01-11 | 徐州统食品工业有限公司 | 一种含德式乳杆菌乳亚种巧克力软冰淇淋奶浆及其制备方法 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106359592A (zh) * | 2016-08-22 | 2017-02-01 | 徐州统食品工业有限公司 | 一种含多种益生菌发酵型酸奶软冰淇淋奶浆及其制备方法 |
KR102158477B1 (ko) * | 2018-12-21 | 2020-09-22 | 롯데제과 주식회사 | 목질계 식이섬유를 함유하는 저칼로리 아이스크림 조성물 |
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2013
- 2013-01-14 KR KR1020130003984A patent/KR101632687B1/ko active IP Right Grant
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2014
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- 2014-01-14 US US14/758,085 patent/US20150351425A1/en not_active Abandoned
- 2014-01-14 JP JP2015549283A patent/JP6152428B2/ja active Active
- 2014-01-14 WO PCT/KR2014/000383 patent/WO2014109620A1/ko active Application Filing
- 2014-01-14 CN CN201480004354.1A patent/CN105007753A/zh active Pending
- 2014-01-14 RU RU2015134110A patent/RU2606761C1/ru active
- 2014-01-14 TW TW103101269A patent/TWI594698B/zh active
-
2015
- 2015-12-15 HK HK15112297.8A patent/HK1211433A1/xx unknown
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CN106306322A (zh) * | 2016-08-22 | 2017-01-11 | 徐州统食品工业有限公司 | 一种含德式乳杆菌乳亚种巧克力软冰淇淋奶浆及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
US20150351425A1 (en) | 2015-12-10 |
EP2944201A4 (en) | 2016-08-17 |
JP2017136079A (ja) | 2017-08-10 |
JP6152428B2 (ja) | 2017-06-21 |
KR101632687B1 (ko) | 2016-06-22 |
JP2016505260A (ja) | 2016-02-25 |
KR20140091925A (ko) | 2014-07-23 |
TW201440662A (zh) | 2014-11-01 |
TWI594698B (zh) | 2017-08-11 |
JP6437030B2 (ja) | 2018-12-12 |
EP2944201A1 (en) | 2015-11-18 |
CN105007753A (zh) | 2015-10-28 |
RU2606761C1 (ru) | 2017-01-10 |
HK1211433A1 (en) | 2016-05-27 |
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