FROZEN MULTILAYER DESSERT

PROBLEM TO BE SOLVED: To provide a frozen multilayer dessert, in which a multilayer containing a gel-like material in a prescribed container is integrally stored and an uniform and new gel-like material different in texture from original gel-like material can readily be formed by mixing and agitatin...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: TOCHIGI HIDETOSHI, SHIRAISHI MAKIKO
Format: Patent
Sprache:eng
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Beschreibung
Zusammenfassung:PROBLEM TO BE SOLVED: To provide a frozen multilayer dessert, in which a multilayer containing a gel-like material in a prescribed container is integrally stored and an uniform and new gel-like material different in texture from original gel-like material can readily be formed by mixing and agitating the multilayer when the dessert is eaten, which is stored in a frozen state and thawed when eaten. SOLUTION: The frozen multilayer dessert is introduced into a desired container so that at least two layers of an upper layer which is sauce or gel-like material and a lower layer which is a gel-like material are integrally formed in contact with each other and stored in frozen state and thawed when eaten and the dessert contains either one of a pair of gel-forming substances forming gel by reaction in the lower layer and contains the other of a pair of gel-forming substances in the upper layer and the pair of gel-forming substances contained in each layer are made to react with each other by mixing the gel-like layer of the lower layer with sauce of the upper layer at 0-30°C. As a result, the frozen multilayer dessert has a gel strength capable of forming the uniform and new gel-like material different in texture from the gel-like material of the lower layer. COPYRIGHT: (C)2006,JPO&NCIPI