COMPOSITE FROZEN FOOD

PROBLEM TO BE SOLVED: To provide a composite frozen food which can shape the frozen food stably, can prevent transit of moisture in the frozen food to a calcined food, and can keep an original texture of the calcined food.SOLUTION: A frozen food which contains raw materials containing propylene glyc...

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Bibliographic Details
Main Authors MARUTA SATOSHI, KAWAMOTO MASATO, MIZOTA TOSHINOBU, MATSUDA MARIKO
Format Patent
LanguageEnglish
Japanese
Published 22.02.2018
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
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Summary:PROBLEM TO BE SOLVED: To provide a composite frozen food which can shape the frozen food stably, can prevent transit of moisture in the frozen food to a calcined food, and can keep an original texture of the calcined food.SOLUTION: A frozen food which contains raw materials containing propylene glycol fatty acid ester which iodine value is not more than 20 and insoluble polysaccharide and moisture is not less than 30 mass%, and a calcined food which moisture is not more than 15 mass% are joined.SELECTED DRAWING: None 【課題】冷凍食品の安定的な成型を可能にすると共に、冷凍食品の水分が焼成食品に移行しにくく、焼成食品の当初の食感を維持することができる複合冷凍食品を提供する。【解決手段】ヨウ素価２０以下のプロピレングリコール脂肪酸エステル及び不溶性多糖類を含有する素材を含有する水分３０質量％以上の冷凍食品と、水分１５質量％以下の焼成食品とを接合する。【選択図】なし
Bibliography:Application Number: JP20160161500