Manufacturing method of frozen dessert and frozen dessert wherein the sauce of the frozen dessert includes vegetable oils with a solid fat content (SFC) of 50% or more
The present invention provides a manufacturing method of a frozen dessert, which can reduce permeation of a base material of the frozen dessert into a sauce portion of the frozen dessert. The present invention provides a manufacturing method of a frozen dessert, which is applied to manufacture a fro...
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| creator | IWAI, HAJIME NAKAU, MANAMI |
| description | The present invention provides a manufacturing method of a frozen dessert, which can reduce permeation of a base material of the frozen dessert into a sauce portion of the frozen dessert. The present invention provides a manufacturing method of a frozen dessert, which is applied to manufacture a frozen dessert that is made up of a frozen dessert base material and a frozen dessert sauce, and at least includes a sauce stacking step, which stacks the frozen desert sauce having the following characteristics (1) and (2) onto the frozen dessert base material, and a freezing step, which freezes the frozen dessert base material that includes the frozen dessert sauce stacked thereon. Characteristic (1) refers to including 2% by mass or more vegetable oils with a solid fat content (SFC) of 50% or more at 5 degrees of Celsius. Characteristic (2) refers to having a viscosity above 500 at 5 degrees of Celsius. |
| format | Patent |
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The present invention provides a manufacturing method of a frozen dessert, which is applied to manufacture a frozen dessert that is made up of a frozen dessert base material and a frozen dessert sauce, and at least includes a sauce stacking step, which stacks the frozen desert sauce having the following characteristics (1) and (2) onto the frozen dessert base material, and a freezing step, which freezes the frozen dessert base material that includes the frozen dessert sauce stacked thereon. Characteristic (1) refers to including 2% by mass or more vegetable oils with a solid fat content (SFC) of 50% or more at 5 degrees of Celsius. 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The present invention provides a manufacturing method of a frozen dessert, which is applied to manufacture a frozen dessert that is made up of a frozen dessert base material and a frozen dessert sauce, and at least includes a sauce stacking step, which stacks the frozen desert sauce having the following characteristics (1) and (2) onto the frozen dessert base material, and a freezing step, which freezes the frozen dessert base material that includes the frozen dessert sauce stacked thereon. Characteristic (1) refers to including 2% by mass or more vegetable oils with a solid fat content (SFC) of 50% or more at 5 degrees of Celsius. Characteristic (2) refers to having a viscosity above 500 at 5 degrees of Celsius.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjL0KwkAQhNNYiPoOayFoIfiDWosoNlYGLGW9TJKDc0_uNgZ8IV_TBKysZIphhm-mm7xPLFXORqtgpaA7tPQZ-Zzy4F8QyhAjghJL9lvVJQKskJagyJVBO2vDD2fFuKoJ9EQB5ZtrQOsi1VZLYore2eablYwXhSiNz4fdpD1bzUbkA919QD_p5OwiBl_vJcPDPt0dp3j4K-KDDQR6TS-LWaPNej7fLv9hPlMUVjg</recordid><startdate>20200801</startdate><enddate>20200801</enddate><creator>IWAI, HAJIME</creator><creator>NAKAU, MANAMI</creator><scope>EVB</scope></search><sort><creationdate>20200801</creationdate><title>Manufacturing method of frozen dessert and frozen dessert wherein the sauce of the frozen dessert includes vegetable oils with a solid fat content (SFC) of 50% or more</title><author>IWAI, HAJIME ; NAKAU, MANAMI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_TW202027611A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2020</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>IWAI, HAJIME</creatorcontrib><creatorcontrib>NAKAU, MANAMI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>IWAI, HAJIME</au><au>NAKAU, MANAMI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Manufacturing method of frozen dessert and frozen dessert wherein the sauce of the frozen dessert includes vegetable oils with a solid fat content (SFC) of 50% or more</title><date>2020-08-01</date><risdate>2020</risdate><abstract>The present invention provides a manufacturing method of a frozen dessert, which can reduce permeation of a base material of the frozen dessert into a sauce portion of the frozen dessert. The present invention provides a manufacturing method of a frozen dessert, which is applied to manufacture a frozen dessert that is made up of a frozen dessert base material and a frozen dessert sauce, and at least includes a sauce stacking step, which stacks the frozen desert sauce having the following characteristics (1) and (2) onto the frozen dessert base material, and a freezing step, which freezes the frozen dessert base material that includes the frozen dessert sauce stacked thereon. Characteristic (1) refers to including 2% by mass or more vegetable oils with a solid fat content (SFC) of 50% or more at 5 degrees of Celsius. Characteristic (2) refers to having a viscosity above 500 at 5 degrees of Celsius.</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | 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 |
| title | Manufacturing method of frozen dessert and frozen dessert wherein the sauce of the frozen dessert includes vegetable oils with a solid fat content (SFC) of 50% or more |
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