Frozen dessert and method for producing same

A frozen dessert is provided that is not only excellent in terms of balance of meltability in the mouth, balance of taste, and richness of taste when a frozen dessert body and a coating layer are eaten together, but also has excellent resistance to temperature changes and impacts. The frozen dessert...

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Bibliographische Detailangaben
Hauptverfasser:	IWAI, HAJIME, SASAKI, KEIICHI
Format:	Patent
Sprache:	chi ; eng
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:	A frozen dessert is provided that is not only excellent in terms of balance of meltability in the mouth, balance of taste, and richness of taste when a frozen dessert body and a coating layer are eaten together, but also has excellent resistance to temperature changes and impacts. The frozen dessert comprises a frozen dessert body, and a coating layer including an oil and/or fat composition, in which 90% to 100% of an outer surface of the frozen dessert body is covered with the coating layer; a ratio of frozen dessert body: coating layer, which represents a mass ratio of the frozen dessert body to the coating layer, is 3:1 to 6:1; the frozen dessert body has an overrun of 5% to 60%, and the oil and/or fat composition has a solid fat content (SFC) at -10 DEG C of 20% to 60% and has a difference, obtained by subtracting a SFC at 20 DEG C from the SFC at -10 DEG C, of 20% to 55%.