CORE-SHELL TYPE COLD CONFECTIONERY

To provide a cold confectionery having sufficient circulation strength, and compatible with soft biting, flavor without icy feeling, and refreshing aftertaste.SOLUTION: In a core-shell type cold confectionery, a freezing point of the shell is higher than a freezing point of the core, the shell conta...

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Bibliographische Detailangaben
1. Verfasser:	NAKADA YOSHIO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a cold confectionery having sufficient circulation strength, and compatible with soft biting, flavor without icy feeling, and refreshing aftertaste.SOLUTION: In a core-shell type cold confectionery, a freezing point of the shell is higher than a freezing point of the core, the shell contains fat, emulsifier and water, a fat content in the shell is 0.2-7 mass%, and a solid content in the shell is 3-35 mass%.SELECTED DRAWING: None 【課題】十分な流通強度を有し、かつ、やわらかい噛みだし、氷っぽさのない風味、スッキリした後口であることを両立できる冷菓を提供する。【解決手段】コアシェル型冷菓であって、シェルの凝固点はコアの凝固点よりも高く、シェルは脂肪、乳化剤及び水を含み、前記シェルの脂肪分は0.2〜7質量％であり、前記シェルの固形分は3〜35質量％である、コアシェル型冷菓。【選択図】なし