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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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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Abstract 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
AbstractList 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
Author HIROZUMI AKI
OTA MASARU
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Snippet 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...
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SubjectTerms 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 COMPOSITION FOR FROZEN DESSERT, METHOD FOR PRODUCING COMPOSITION FOR FROZEN DESSERT, FROZEN DESSERT, AND METHOD FOR PRODUCING FROZEN DESSERT
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