Frozen dessert and method for producing same

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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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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creator IWAI, HAJIME
SASAKI, KEIICHI
description 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%.
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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 Frozen dessert and method for producing same
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