FROZEN DESSERT AND FLOAT DRINK

The present invention is to provide a frozen dessert that does not dissolve well in a beverage. The frozen dessert comprises an ice mix, and gelatin, wherein the amount of the gelatin with respect to the ice mix is at least 0.31 mass%. By lowering the temperature of the beverage in advance, it is po...

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Bibliographische Detailangaben
Hauptverfasser:	TODO JUNKO, KAWAMATA YUKO, YOKOTA YOSHIHIRO, SHISHIDO SHUN, SAKAGUCHI MASAKAZU, ICHIMASA YOKO, TAKANO MASANORI
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention is to provide a frozen dessert that does not dissolve well in a beverage. The frozen dessert comprises an ice mix, and gelatin, wherein the amount of the gelatin with respect to the ice mix is at least 0.31 mass%. By lowering the temperature of the beverage in advance, it is possible to slow down the rate of melting of the frozen dessert to some extent, but not to a satisfactory extent. Accordingly, it is an object of the present invention to provide the frozen dessert which does not dissolve easily in the beverage. [과제] 음료에 잘 녹지 않는 냉과의 제공. [해결 수단] 아이스 믹스와, 젤라틴을 포함하는 냉과로서, 상기 냉과에 대한 상기 젤라틴의 양이 0.31 질량% 이상인 냉과.