ITO SHO,伊藤 翔,NAKAMURA MASANORI,中村 昌敬,SHIBA KATSUHIRO,柴 克宏
申请号：
JP2013180409
公开号：
JP2015047117A
申请日:
2013.08.30
申请国别(地区):
JP
年份:
2015
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide gas-containing ice cream having unconventional texture with excellent foamability added, a raw material for ice cream and simple manufacturing method of ice cream.SOLUTION: There is provided ice cream containing one or more of proteins or peptides, cyclodextrin and water and having specific gravity after foaming of 0.3 to 0.6, the content of milk solids of less than 3.0 wt.% and the content of milk fats of less than 3.0 wt.%. There is provided a raw material for ice cream consisting of component previous mentioned composition excluding water. There is also provided a manufacturing method of ice cream by solving the raw material for ice cream in water, cooling to 0°C or lower and foaming with agitation to make the specific gravity at 0.3 to 0.6.COPYRIGHT: (C)2015,JPO&INPIT【課題】優れた起泡性を付与した従来にない食感となる、含気された氷菓、氷菓の素および氷菓の簡便な製造方法を提供する。【解決手段】タンパク質またはペプチドのいずれか1以上と、サイクロデキストリンと、水とを含み、起泡されて比重が0.3~0.6であり、乳固形分が3.0重量%未満、乳脂肪分が3.0重量%未満である氷菓。前記の組成から水を除いた成分からなる氷菓の素。氷菓の素を水に溶解して、0℃以下で冷却し、撹拌しながら起泡させて比重を0.3~0.6とする氷菓の製造方法。【選択図】なし
