Unlock instant, AI-driven research and patent intelligence for your innovation.

Frozen dessert, soft ice cream, frozen dessert raw material, and method for manufacturing frozen dessert

A technology for frozen desserts and soft ice cream, which is applied in the fields of frozen desserts, food science, food ingredients, etc. It can solve the problems of melting and dripping soft ice cream, soiling consumers' clothes, and falling cream, etc., and achieves the effect of long-lasting shape retention.

Active Publication Date: 2020-09-04
NISSEI CO LTD
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sometimes there is a problem that the hands and clothes of consumers are stained with the soft-serve ice cream that starts to melt over time, or the soft-serve ice cream melts in an avalanche and drips, and the cream drips down to the floor. to clean up

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Frozen dessert, soft ice cream, frozen dessert raw material, and method for manufacturing frozen dessert
  • Frozen dessert, soft ice cream, frozen dessert raw material, and method for manufacturing frozen dessert
  • Frozen dessert, soft ice cream, frozen dessert raw material, and method for manufacturing frozen dessert

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0109] Using HPMC (product name METOLOSE (registered trademark) "NE-100", manufactured by Shin-Etsu Chemical Co., Ltd.), the constituent materials of the soft ice cream mix base of the above-mentioned lactose ice specification and HPMC were mixed so that the content of HPMC became 0.01 wt. %, the soft ice cream mix of the lactose ice specification of embodiment 1 is prepared. Specifically, with respect to the composition of the above-mentioned Table 1, the addition amount of sugar was reduced by the amount of HPMC added, and it mixed.

[0110] Next, put 1.7 L of the soft ice cream mix of Example 1 into a frozen dessert manufacturing apparatus (refrigerator NA6462WE manufactured by Nissei Co., Ltd.), and take out about 110 g (about 140 ml) of soft ice cream in a cone one hour after the start of refrigeration. (No. 15 cone manufactured by Nissei Co., Ltd.) was piled up one by one in a spiral shape to hold three and a half layers, thereby manufacturing the soft ice cream of the l...

Embodiment 2～6

[0112] The constituent materials of the soft ice cream mixed base are combined with HPMC so that the content of HPMC is 0.03 wt%, 0.05 wt%, 0.10 wt%, 0.30 wt%, 0.50 wt%, and the same as in Example 1 except that Soft ice creams of Examples 2 to 6 were successfully produced.

Embodiment 7、8

[0130] Soft ice creams of Examples 7 and 8 were produced in the same manner as in Example 4 except that Metolose "SE-50" and "SFE-400" manufactured by Shin-Etsu Chemical Co., Ltd. were used as HPMC. The content of HPMC was 0.10% by weight.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

Provided are a frozen dessert, a soft ice cream, a frozen dessert raw material, and a method for manufacturing the frozen dessert, in which the holding time until the frozen dessert begins to dissolveand melts down is long, without changing the viscosity, texture, or flavor. The frozen dessert contains hydroxypropyl methylcellulose. The hydroxypropyl methyl cellulose has a methoxy group and a hydroxypropoxy group as substituents, improving the shape-holding characteristics of the frozen dessert.

Description

technical field [0001] The present invention relates to frozen confectionery, soft serve ice cream, frozen confectionery ingredients, and methods for producing frozen confectionery. Background technique [0002] Frozen confections are broadly classified into "hard ice cream" and "soft ice cream". [0003] "Hard ice cream" is a frozen dessert that is distributed as a final product in a frozen state at about -20°C through the "hardening process" described later. For "Ice Cream" and "Ice Confections". [0004] "Soft ice cream" (hereinafter referred to as "soft ice cream") is produced by a frozen confectionery manufacturing device in the sales store, and it is taken out directly from the frozen confectionery production device in the sales store without going through the "hardening process" and without distribution. It is prepared and sold to consumers as conditioning products in a state of about -4 to -10°C. Soft ice cream is also divided into "ice cream" and "ice confectione...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/34
CPCA23G9/34A23G9/327A23G9/08A23V2200/222A23V2002/00A23V2250/51086
Inventor 吉川正二郎上高大典池本悠
Owner NISSEI CO LTD