WO2003084339A1 - Melange pour dessert congele et dessert congele prepare a partir du melange - Google Patents

Melange pour dessert congele et dessert congele prepare a partir du melange Download PDF

Info

Publication number
WO2003084339A1
WO2003084339A1 PCT/JP2003/004309 JP0304309W WO03084339A1 WO 2003084339 A1 WO2003084339 A1 WO 2003084339A1 JP 0304309 W JP0304309 W JP 0304309W WO 03084339 A1 WO03084339 A1 WO 03084339A1
Authority
WO
WIPO (PCT)
Prior art keywords
frozen dessert
mix
frozen
ice
dessert mix
Prior art date
Application number
PCT/JP2003/004309
Other languages
English (en)
Japanese (ja)
Inventor
Hirokazu Asano
Yoshiko Toyofuku
Original Assignee
Fuji Oil Company, Limited
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 Fuji Oil Company, Limited filed Critical Fuji Oil Company, Limited
Priority to JP2003581596A priority Critical patent/JPWO2003084339A1/ja
Priority to AU2003236370A priority patent/AU2003236370A1/en
Publication of WO2003084339A1 publication Critical patent/WO2003084339A1/fr

Links

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
    • 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
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

Definitions

  • the present invention relates to a frozen dessert mix having improved stability by adding root vegetables-derived pectin, and a frozen dessert obtained using the frozen dessert mix.
  • Frozen desserts include ice cream called ice cream, ice milk, lact ice, and soft cream, as well as ice cream called sorbet, shaved ice, shaved ice, and ice cream.
  • frozen desserts In the manufacture of frozen desserts, the ingredients are first mixed and dissolved, then homogenized, sterilized, etc., and then cooled to produce an ingredient mixture called a mix.
  • This mixed solution is usually used through a storage process called aging. Frozen desserts are frozen at the factory and frozen and distributed and sold as the final product of frozen desserts, or frozen desserts are distributed as mixed liquids and sold at stores as frozen desserts after freezing. There is a way to do that. (Hereafter, the mixed solution is called “Frozen Mix”)
  • ice creams especially ice creams
  • soft ice cream is mainly distributed in the form of a frozen dessert mix, and the stability of the frozen dessert mix is particularly important.
  • thickening polysaccharides such as locust bean gum, guar gum, and cod gum, which are generally effective and widely used as stabilizers for ice creams, will cause the frozen dessert mix to separate if added.
  • thickening polysaccharides such as locust bean gum, guar gum, and cod gum
  • the frozen dessert mix is frozen and distributed and sold at the factory, and the frozen dessert mix is distributed and sold in the state of the frozen dessert mix at stores. There is a way to sell after jing. Previous If the raw materials are dissolved, sterilized and homogenized, they are filled in tanks and kept for a period of about one day, which is called aging. After that, it is frozen, hardened, and filled.If an unstable frozen dessert mix that causes separation, the mix in the tank is not uniform, so the products at the start and end of freezing are different. It becomes a product of the composition. On the other hand, in the latter case, the time from preparation of the frozen dessert mix to freezing is longer, and the problem of storage stability is even greater.
  • Carrageenan has been generally used to solve the stability problem of frozen dessert mix. However, depending on the blending of raw materials, it may not be effective.
  • Japanese Patent Application Laid-Open No. 11-187818 proposes a method using fermented cellulose.
  • these methods have a problem that the effect differs depending on the prescription. Specifically, it could not sufficiently respond to a wide range of pH changes and milk components such as non-fat milk solids. As described above, it is a fact that a sufficiently stable and versatile frozen dessert mix has not been obtained.
  • DISCLOSURE OF THE INVENTION-The present invention is stable without being separated even if stored for a long period of time.
  • the present invention relates to a frozen dessert mix in a frozen state and a high-quality frozen dessert produced using the mix.
  • the present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, rooted vegetables derived from root vegetables (hereinafter may be referred to as “root vegetables”) are desserts. It has been found that by mixing a certain amount at the time of mixing, it is possible to produce a frozen dessert mix that is stable and free of separation even after long-term storage. It has been confirmed that the frozen dessert produced therefrom has excellent quality, and the present invention has been completed. That is, the present invention is a frozen dessert mix characterized by containing a root vegetable, and a dessert obtained from the frozen dessert mix. Typically, frozen dessert mix is a raw material for ice creams, or frozen dessert mix contains milk components and has a pH of 5.0 to 8.0.
  • root vegetables such as pectins are potatoes, especially frozen dessert mixes containing pectin obtained from potatoes, and frozen desserts obtained therefrom.
  • the frozen dessert generally refers to ice creams and ice desserts. Ice creams are classified into three types: ice cream, ice cream, and lacto ice according to the ordinance of the Ministry of Milk, etc., depending on the ingredients used. Also includes soft cream that does not undergo hardening after fusing. Ice desserts are shaved ice, sorbet, ice cream, and ice cream. Refers to confectionery.
  • the frozen dessert of the present invention may be, in addition to the above, an ice cream-like food of beans, frozen dessert, and the like.
  • the frozen dessert mix refers to a state before the frozen dessert is frozen, and is a liquid state.
  • the frozen dessert mix of the present invention is suitably used for the above-mentioned frozen desserts in general.
  • Examples of the raw materials for the root vegetables pectin used in the present invention include potatoes, sweet potatoes, taro, yam, konjak and other potatoes, burdock, carrots, radishes, potatoes, beets, and the like. Especially, potatoes are preferable. Such potatoes can be used as they are, raw or dried, but it is preferable to use raw or dried starch cake produced as a by-product of the starch industry. Here, the functions of the present invention cannot be obtained with pectin derived from other than root vegetables such as citrus fruits and apples. BEST MODE FOR CARRYING OUT THE INVENTION
  • Extraction of pectin from root vegetables is preferably carried out under acidic conditions, preferably under weakly acidic conditions from ⁇ 3.8 to ⁇ 5.3. Further, it is preferable to perform extraction under pressure at a temperature of 100 ° C. or more. If extraction is performed at a temperature lower than 100 ° C, the time required to elute 4309
  • the root vegetable pectin in the present invention can exert its function more strongly by removing the contaminating starch as much as possible before or after the extraction to increase the purity. . It is desirable that the content of contaminating starch is determined to be 60% or less, preferably 50% or less, in the determination of the content by an enzymatic assay.
  • pectin can be used in a relatively wide range of molecular weight, but preferably has an average molecular weight of tens of thousands to several millions, and more preferably in a more preferable range. Specifically, it is preferable to be 50,000 to 300,000.
  • the average molecular weight of pectin described in this specification is a value determined by the intrinsic viscosity method, which measures the viscosity in a 0.1 mol NaN03 solution using the standard substance pluran (Showa Denko KK) as a standard substance. It is.
  • the amount of root vegetables added, Vectin cannot be unconditionally determined depending on the type of frozen dessert, but is usually 0.001-1.10% by weight, preferably about 10% by weight of the frozen dessert mix. It is in the range from 0.05 to 5% by weight, more preferably in the range from 0.05 to: L% by weight. In general, if the amount is too small, a definite effect cannot be obtained, while if it is too large, the viscosity increases, giving an undesired change in texture to the final food or reducing the flavor. Wake up.
  • Root vegetables such as vectin are not limited as long as they are conventionally used in frozen desserts, but milk ingredients, vegetable oils and fats, sweeteners, emulsifiers, and stabilizers , Acidulants, flavors, pigments, salts, fruit juice, pulp, moisture and the like.
  • Raw materials containing milk components include milk, skim milk, raw cream, butter, milk fat (butter oil), skim milk powder, whole milk powder, etc., mainly ice creams. Used in large quantities.
  • Vegetable oils such as coconut oil, palm oil, rapeseed oil, coco avatar, etc. are not suitable for milk fat due to problems such as preservability, stability, flavor and cost in ice creams. It is used instead or, in frozen desserts, for the purpose of flavoring the body.
  • sweeteners are sucrose, maltose, sucrose, invert sugar, invert sugar, mixed liquid sugar, syrup, and aspartame, which are low-sweetness sweeteners that have the effect of improving tissue.
  • a high-intensity sweetener such as stevia, which is used only for sweetening, can be used.
  • Emulsifiers are mainly used when using dairy ingredients and vegetable fats and oils.
  • Sucrose fatty acid ester glycerin fatty acid ester, propylene glycol fatty acid ester, organic acid monoglyceride, lecithin, etc. are used for the purpose of preventing protein denaturation, dispersing and demulsifying fat. used.
  • the addition amount is 0.001-1 to 1.
  • guar gum As a stabilizer, but guar gum, pectin, tara gum, and guar gum which have been conventionally used as long as the properties are not impaired.
  • Power Polysaccharides such as lobbean gum, tamalin seed polysaccharide, carrageenan, sodium alginate, sodium carboxymethylcellulose, agar, xanthan gum, dielan gum, gelatin, starch, microcrystals Cellulose and other substances can be used alone or in combination.
  • Sour seasonings, flavors, colorings, and fruit juices are also important additives for frozen desserts, and because they are tasteful foods, they are selected and used according to the tastes of consumers.
  • Organic acids such as cunic acid and lactic acid are used as sour agents, vanilla, chocolate and fruit-based products are used as flavoring agents, and eye creams are used as coloring agents.
  • carrotin and caramel are used for ice cream.
  • red cabbage dye, red koji dye, purple dye, gardenia dye, and cochineal dye are used.
  • Juice and pulp are mainly used for frozen desserts. Examples include citrus fruits such as strawberry and orange, pineapple, apple, peach, boudou, strawberry and the like.
  • Salts are used for buffering action, milk protein protection, emulsification aid, and various phosphates such as sodium hexametarate and sodium citrate are used.
  • the frozen dessert production method of the present invention used is described below.
  • the production method of the present invention can use the conventional frozen dessert production process as it is, except that root vegetables are dissolved and added at the time of producing the frozen dessert mix.
  • the root vegetable pectin which is an essential component in the present invention, is dissolved and added in the same manner as a conventional stabilizer for frozen desserts such as polysaccharides and proteins, by dissolving it in water with stirring together with other raw materials.
  • the method is preferable, but the dissolving method is not limited as long as a dissolving state similar to this method is obtained.
  • a method of dispersing in a milk raw material such as skim milk, condensed milk or the like in advance and dissolving during heat sterilization can be used.
  • the time of addition is also not limited, but in the case of frozen desserts to be homogenized, such as ice creams, it is preferable that they be added before homogenization.
  • the traditional standard manufacturing process for ice creams involves first mixing and dissolving a weighed amount of dairy ingredients, vegetable fats and oils, sweeteners, emulsifiers, and stabilizers to prepare a mix.
  • an emulsifier derived from root vegetables It is preferable that the raw materials such as stabilizers and saccharides containing Kuching are mixed and charged so that they are not mixed up.If the raw materials are charged alone, sufficient stirring conditions should be set. I do.
  • the melting temperature is preferably 50 to 80 ° C.
  • UHT heat treatment is usually used for sterilization and sterilization.
  • the UHT heat treatment includes a direct heating method and an indirect heating treatment, both of which can be used.
  • the heated and mixed mix is homogenized.
  • the homogenization pressure is generally 100 to 180 kg Z cm 2 for a single stage, and approximately 100 kg Z cm 2 for the first valve and 2 nd for a two stage. 20 to 80 kg / cm 2 is good for the valve.
  • the homogenization temperature is generally 60 to 75 ° C.
  • the homogenization process may be performed after heat sterilization. After sterilization and homogenization are completed, a frozen dessert mix is completed. At this time, it may be packaged and commercialized, or it may be stored as it is in the tank of the factory and used for frozen dessert production.
  • Freezing is a process in which the frozen dessert mix is rapidly cooled by a freezer to mix water while freezing moisture, and fine air, air bubbles, and ice are contained in the frozen dessert mix. This is the step of dispersing the crystals and fat particles of the mixture to form a semi-liquid soft stream.
  • the conventional standard manufacturing process for frozen desserts is as follows. It is a common process for all ice confections to dissolve, homogenize, and pasteurize the weighed ingredients in the same way as ice cream. However, acidulants and fruit juices are often used as raw materials, rather than ice creams. Next, if you want to use clickable ice, shaved ice, or ice candy, put them in a mold called a freezing can and quickly freeze them. In some cases, some ice canisters may be forcibly agitated by a homomixer or the like to cause bubbles to freeze before freezing.
  • the ice candy After being frozen, the ice candy will be packaged at that point to become a product, but the ice will be crushed to an appropriate size if necessary and then packaged to make the product.
  • Shaved ice is made into a product by shaving the frozen material into thin pieces, filling the container, and packing.
  • sherbet does not freeze the mixture of the raw materials as it is, Perform freezing as described above.
  • insoluble solids such as milk raw materials, vegetable fats and oils, fruit juice, pulp, and cocoa are used
  • homogenization is performed in the same manner as ice creams.
  • the hardening process is also performed on frozen desserts in the same way as ice creams.
  • a potato-derived peptide to be subjected to the test was prepared by the following method. Dried purified potato starch cake (trade name: POTEX, Jamaica Bee 'Stelkelsen, 5% water, starch content (7% of solid content)) After suspending 500 g in 9500 g of water, the pH was adjusted to 5.0. After the adjustment, heating was performed at 120 ° C for 30 minutes to extract the pectin. After cooling, the mixture was centrifuged (10000gX for 30 minutes) to separate the extract into the extract and the precipitate.
  • Dried purified potato starch cake trade name: POTEX, Rica Bee 'Stelkelsen, 5% water, starch content (7% of solid content)
  • the pH was adjusted to 5.0. After the adjustment, heating was performed at 120 ° C for 30 minutes to extract the pectin. After cooling, the mixture was centrifuged (10000gX for 30 minutes) to separate the extract into the extract and the precipitate.
  • the separated precipitate was centrifuged again by adding an equal weight of water, and the supernatant was mixed with the pectin extract, and then lyophilized and crude pectin (starch content (in solids)). %), which was designated as potato pectin.
  • the composition of the obtained potato pectin is shown below. Moisture: 7.4%, Crude protein: 6.6 Crude ash 0304309
  • a soft cream mix (total solid content: 38.5%, milk fat content: 15%, non-fat milk solid content: 8.5%) having the following compounding ratio was prepared.
  • Table 1 shows the composition and proportion of stabilizers other than those listed in the prescription.
  • Stabilizer (described in Table 1), 50 parts of milk, 6 parts of raw cream, 7.5 parts of unsalted butter, 6 parts of sugar, 4 parts of skim milk powder 2.5 parts of water syrup, 2.5 parts of emulsifier (homogen
  • Example 1 Partially separated at the top everyone felt good All felt good
  • Example 2 Stable everybody felt good everybody felt good
  • Example 3 Stable One person felt potato pectin flavor Comparative Example 1 Separation Three people felt grainy everybody felt good Comparative Example 2 Partially separated at the top All felt heavy All Comparatively felt good 3 Stable 3 felt heavy All felt good Comparative Example Separation 3 Felt grain everybody felt good
  • Concrete production method is to mix water and starch syrup, heat to 40 ° C with stirring, and add sugar, skim milk powder, starch syrup, cunic acid, stabilizing composition and emulsifier After heating to 80 ° C, purified coconut oil and fruit juice were added, and the mixture was further stirred for 10 minutes. This is homogenized to 150 kg / cm2, then sterilized by UH ⁇ (120 ° C, 10 seconds), taken out, cooled to about 10 ° C, and softened Ream mix was prepared. Mix of this soft-cream mix when stored at 5 ° C for 20 days The condition was observed. They were also applied to a freezer according to a standard method to prepare soft cream, and the appearance, flavor and texture were evaluated by 10 panelists.
  • Table 4 shows the storage stability results of the soft cream mix
  • Table 5 shows the quality of the obtained soft cream.
  • potato-derived pectin has an effect of suppressing the separation of soft cream mix, and as a result, a good soft cream can be obtained.
  • an ice-cream mix and an ice-cream were prepared and used as Example 5.
  • the powdered raw material is mixed with powder, heated to 60 ° C and poured into a melted mixture of butter and water. The mixture was further heated to 70 ° C and stirred and dissolved for 10 minutes. Then, after homogenizing treatment with a homogenizer at a pressure of 150 kg Z cm 2, the mixture was sterilized by heating at 120 ° C. for 15 seconds with a UHT plate sterilizer. Thereafter, the sterilized mix was cooled to 4 ° C, and aged in a refrigerator for 20 hours to obtain an ice cream mix.
  • the obtained mixture was put into a freezer, the overrun was set to 50%, and the rotation was performed at 100 rpm to perform freezing. This was filled into a paper container having a height of 3 cm, an upper surface diameter of 7 cm, and a lower surface diameter of 5 cm, and hardened at 125 ° C. to obtain an ice cream.
  • a potato-derived pectin was not added.
  • Locust bean gum 0.1 potato-derived vectin 0.3
  • Example 5 (Total water: 100) Emulgy MS manufactured by Riken Vitamin Co., Ltd.
  • a comparison of Example 5 and Comparative Example 8 with respect to the state of the i-mix was as follows. In contrast, Comparative Example 8 was separated during aging. The prepared eye cream of Example 5 had good texture and flavor.
  • Example 6 clicked ice was prepared. That is, the powdered raw material is mixed with water in advance, and dissolved by stirring at 80 ° C. for 10 minutes. Then, 1Z5 concentrated lemon juice, aspartame, cuenic acid (crystal), Mixes were made by adding lemon flavor. Next, store it in a refrigerator for 3 days, fill it into a freezer and freeze it quickly. After freezing, they were removed from the freezer and crushed, filled into plastic cups, and stored in a freezer at 130 ° C overnight to obtain cup-cut ice.
  • Example 6 did not separate even after 3 days of refrigerated storage, and the finished shredded ice had a good texture and flavor. .
  • Example 8 was prepared as Example 7 with the composition of No. 8. The powdered raw materials are mixed, and the mixture is added to a mixture of syrup, 5 stover juice, strobe puree, and water, and stirred at 80 ° C for 10 minutes. The mixture was homogenized with a homogenizer at 0 kg / cm 2. This was stored in a refrigerator at 5 ° C. overnight, and fridged under the same conditions as in Example 1. It was filled into plastic cups and quickly frozen to obtain sorbets.
  • Trisodium citrate 0 0 5 Potato-derived pectin 0 2
  • a vegetable derived from root vegetables which is a natural material
  • the stability of a frozen dessert mix which is a raw material of ice desserts such as ice creams and sorbets is improved, and a high quality mix is obtained. Is obtained.
  • frozen desserts using this as a raw material are advantageously produced.

Landscapes

  • 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)
  • Botany (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un mélange pour dessert congelé, qui peut être utilisé comme matériau de confection d'un dessert congelé, et demeure stable après une longue durée d'entreposage. Elle concerne également un dessert congelé présentant d'excellentes qualités. L'invention concerne un mélange pour dessert congelé, caractérisé en ce qu'il contient de la pectine provenant d'un légume-racine, de préférence une patate douce, ou mieux encore, une pomme de terre. Ce mélange pour dessert congelé peut être utilisé principalement pour la préparation de crème glacée, contient un constituant du lait, et présente une valeur du pH comprise entre 5,0 et 8,0. L'invention concerne en outre un dessert congelé obtenu par un procédé communément associé au mélange pour dessert congelé de l'invention.
PCT/JP2003/004309 2002-04-08 2003-04-03 Melange pour dessert congele et dessert congele prepare a partir du melange WO2003084339A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2003581596A JPWO2003084339A1 (ja) 2002-04-08 2003-04-03 冷菓ミックス及びそれを原料とする冷菓
AU2003236370A AU2003236370A1 (en) 2002-04-08 2003-04-03 Frozen dessert mix and frozen dessert prepared therefrom

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2002-105002 2002-04-08
JP2002105002 2002-04-08

Publications (1)

Publication Number Publication Date
WO2003084339A1 true WO2003084339A1 (fr) 2003-10-16

Family

ID=28786357

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2003/004309 WO2003084339A1 (fr) 2002-04-08 2003-04-03 Melange pour dessert congele et dessert congele prepare a partir du melange

Country Status (3)

Country Link
JP (1) JPWO2003084339A1 (fr)
AU (1) AU2003236370A1 (fr)
WO (1) WO2003084339A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101283631B1 (ko) * 2011-08-10 2013-07-05 박일현 한라봉 요거트 아이스크림
JP2016505260A (ja) * 2013-01-14 2016-02-25 シージェイ チェルジェダン コーポレイション 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
US11213057B2 (en) * 2016-11-28 2022-01-04 Fuji Oil Holdings Inc. Water-soluble polysaccharide derived from root vegetable and method for producing same

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05137519A (ja) * 1991-11-20 1993-06-01 Ina Shokuhin Kogyo Kk ゼリー入り饅頭
EP0726356A1 (fr) * 1995-02-08 1996-08-14 Generale Sucriere Cellulose microfibrillée et son procédé d'obtention à partir de pulpe de végétaux à parois primaires, notamment à partir de pulpe de betteraves sucrières
WO2000043424A1 (fr) * 1999-01-19 2000-07-27 Fuji Oil Co., Ltd. Pectine, procede de fabrication correspondant, aliments a base de proteines acides utilisant ladite pectine et procede de fabrication correspondant
WO2000070967A1 (fr) * 1999-05-21 2000-11-30 Chr. Hansen A/S Composition de substance colorante et procede de fabrication de celle-ci
WO2001096405A1 (fr) * 2000-06-15 2001-12-20 Fuji Oil Company, Limited Pectine, son procede de production, aliments a base de proteines acides utilisant de la pectine et leur procede de production

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05137519A (ja) * 1991-11-20 1993-06-01 Ina Shokuhin Kogyo Kk ゼリー入り饅頭
EP0726356A1 (fr) * 1995-02-08 1996-08-14 Generale Sucriere Cellulose microfibrillée et son procédé d'obtention à partir de pulpe de végétaux à parois primaires, notamment à partir de pulpe de betteraves sucrières
WO2000043424A1 (fr) * 1999-01-19 2000-07-27 Fuji Oil Co., Ltd. Pectine, procede de fabrication correspondant, aliments a base de proteines acides utilisant ladite pectine et procede de fabrication correspondant
WO2000070967A1 (fr) * 1999-05-21 2000-11-30 Chr. Hansen A/S Composition de substance colorante et procede de fabrication de celle-ci
WO2001096405A1 (fr) * 2000-06-15 2001-12-20 Fuji Oil Company, Limited Pectine, son procede de production, aliments a base de proteines acides utilisant de la pectine et leur procede de production

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101283631B1 (ko) * 2011-08-10 2013-07-05 박일현 한라봉 요거트 아이스크림
JP2016505260A (ja) * 2013-01-14 2016-02-25 シージェイ チェルジェダン コーポレイション 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
US11213057B2 (en) * 2016-11-28 2022-01-04 Fuji Oil Holdings Inc. Water-soluble polysaccharide derived from root vegetable and method for producing same

Also Published As

Publication number Publication date
AU2003236370A1 (en) 2003-10-20
JPWO2003084339A1 (ja) 2005-08-11

Similar Documents

Publication Publication Date Title
KR100796039B1 (ko) 냉과의 제조방법
US9232811B2 (en) Particles of aerated ice confection products for frozen ice drinks
CN102711508A (zh) 低碳水化合物、高蛋白、富含纤维的意式冰淇淋配方和生产方法
EP0654969A1 (fr) Produit du type creme glacee non lacte et procede associe
US20070128323A1 (en) Creams, whipped products thereof, dry powders thereof and process for producing the same
EP3383196B1 (fr) Confiserie congelée non-laitière sans agent stabilisant
US6551646B1 (en) Process for frozen dairy product
EP1993378A1 (fr) Acidification après congélation de produits laitiers congelés
MXPA06013518A (es) Uso de poliol esteres de acidos grasos en confite aireado congelado con punto de congelacion disminuido.
JP4623583B2 (ja) チョコレート入り冷菓ミックス
JP6655661B2 (ja) 冷菓およびその製造方法
WO2019155771A1 (fr) Dessert glacé, crème glacée molle, matière première de dessert glacé et procédé de fabrication d'un dessert glacé
WO2003084339A1 (fr) Melange pour dessert congele et dessert congele prepare a partir du melange
WO2021106044A1 (fr) Aliment moussé et son procédé de production
CA2567393A1 (fr) Produit semi-transforme pour la preparation de desserts surgeles et desserts surgeles fabriques a partir de ce produit semi-transforme
CA2416904A1 (fr) Procede de preparation de produits alimentaires congeles comprenant une phase aqueuse gelifiee
US20220117257A1 (en) Improved production of alcoholic food products
CA2691400A1 (fr) Confiseries surgelees et leur procede de fabrication
NZ243987A (en) Non-dairy dessert composition made from a kiwifruit derived base, plant based carbohydrate and added sweetener
JP2002345409A (ja) 不溶性固形食品入り冷菓

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AU CN JP KR US

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR IE IT LU MC NL PT SE SK TR

121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 2003581596

Country of ref document: JP

122 Ep: pct application non-entry in european phase