COMPOSITION FOR FROZEN DESSERT, METHOD FOR PRODUCING COMPOSITION FOR FROZEN DESSERT, FROZEN DESSERT, AND METHOD FOR PRODUCING FROZEN DESSERT

To provide a composition for frozen dessert that gives frozen dessert such as ice cream that has reduced calorie, has a richer taste, and is easier to scoop up with a spoon, a method for producing a composition for frozen dessert, a frozen dessert produced using the composition for frozen dessert, a...

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Bibliographic Details
Main Authors OTA MASARU, HIROZUMI AKI
Format Patent
LanguageEnglish
Japanese
Published 08.10.2020
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:To provide a composition for frozen dessert that gives frozen dessert such as ice cream that has reduced calorie, has a richer taste, and is easier to scoop up with a spoon, a method for producing a composition for frozen dessert, a frozen dessert produced using the composition for frozen dessert, and a method for producing a frozen dessert.SOLUTION: A composition for frozen dessert contains inulin and at least one of methyl cellulose, hydroxypropyl methylcellulose, and carboxymethyl cellulose.SELECTED DRAWING: None 【課題】カロリーを低減し、濃厚感があり、スプーン通りが良好な、アイスクリーム類等の冷菓を得ることができる冷菓用組成物、冷菓用組成物の製造方法、その冷菓用組成物を用いた冷菓、および冷菓の製造方法を提供する。【解決手段】イヌリンと、メチルセルロース、ヒドロキシプロピルメチルセルロース、カルボキシメチルセルロースのうち少なくとも１つとを含有する、冷菓用組成物である。【選択図】なし
Bibliography:Application Number: JP20190065851