CN1044670C - 制备糖果涂层的方法 - Google Patents
制备糖果涂层的方法 Download PDFInfo
- Publication number
- CN1044670C CN1044670C CN93102482A CN93102482A CN1044670C CN 1044670 C CN1044670 C CN 1044670C CN 93102482 A CN93102482 A CN 93102482A CN 93102482 A CN93102482 A CN 93102482A CN 1044670 C CN1044670 C CN 1044670C
- Authority
- CN
- China
- Prior art keywords
- oil
- water
- mixture
- coating
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 239000011248 coating agent Substances 0.000 title claims description 21
- 238000000576 coating method Methods 0.000 title claims description 21
- 235000009508 confectionery Nutrition 0.000 title claims description 12
- 239000007764 o/w emulsion Substances 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 10
- 239000008122 artificial sweetener Substances 0.000 claims abstract description 9
- 235000021311 artificial sweeteners Nutrition 0.000 claims abstract description 9
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 239000000839 emulsion Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 14
- 235000013355 food flavoring agent Nutrition 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 238000013019 agitation Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 description 8
- 235000015243 ice cream Nutrition 0.000 description 7
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 244000299461 Theobroma cacao Species 0.000 description 4
- 235000009470 Theobroma cacao Nutrition 0.000 description 4
- 238000007872 degassing Methods 0.000 description 4
- 229920001285 xanthan gum Polymers 0.000 description 4
- 108010011485 Aspartame Proteins 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical group OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 3
- 229960003438 aspartame Drugs 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- 239000003240 coconut oil Substances 0.000 description 3
- 235000019864 coconut oil Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 2
- 229910052753 mercury Inorganic materials 0.000 description 2
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- 238000003618 dip coating Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- -1 for example Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 239000010514 hydrogenated cottonseed oil Substances 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000021085 polyunsaturated fats Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/322—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
Landscapes
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Colloid Chemistry (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Fats And Perfumes (AREA)
Abstract
本发明公开了一种制备糖果涂层的方法，该方法包括，将占乳状液重量20%至50%的食用植物油、1%至10%的风味剂、0.01-1.0%的乳化剂、人造甜味剂和40-75%的水混合，然后将混合物在真空下例如在60928-84660帕(457毫米到635毫米汞柱)和35℃到65℃的温度下脱气。
Description
本发明涉及一种制备糖果涂层的方法。
US2,674,534公开了一种制备水包油型乳状液的方法，即把乳化剂和植物油、糖与水在搅拌下混合。但是该方法既不能防止所制得的产品的氧化，也不能降低其干燥时间。
典型的脂肪基冰砖涂层每块约含80卡热量。这种典型的脂肪基涂层是按照与巧克力类似的方式制成的，其中最大部分的热值来自占涂层约60％的脂肪。最好是通过减少脂肪基涂层中的脂肪含量来降低带涂层糖果制品的热值。
本发明的水包油型乳状液含有占乳状液重量20％到50％的食用植物油；1％到10％的风味剂；乳化剂和人造甜味剂；其余的是水。
这种水包油型乳状液宜含有25％至40％、最好是27％到35％(重量)的食用植物油。这种食用植物油可以是商业上常用的任何油或脂肪，例如可可脂或多不饱和脂肪，它们使最终的涂层在涂覆于冰冻糖果制品上时具有松脆的质地。但是它最好在室温下是液体，可以是大豆油、椰子油或棉籽油，最好是氢化植物油(例如椰子油)和部分氢化油(例如棉籽油(硬脂油))的100∶1到50∶50的混合物。
可以根据喜好使用各种可能的风味剂，例如草莓、水果泥、香兰素、香草或可可。
可以使用许多种乳化剂，例如，微晶纤维素、甘油单酯和二酯、瓜耳胶、卵磷脂或黄原胶。乳化剂的数量可以是水包油型乳状液重量的0.01％至1.0％。
人造甜味剂的一个实例是天冬甜素(aspartame)。人造甜味剂的用量可以是水包油型乳状液重量的0.01％至1.0％。如果需要，可以加糖，但并非必需。
水包油型乳状液中的水量可以是水包油型乳状液重量的40％至75％，最好是50％至70％，尤其是55％到65％。
水包油型乳状液最好是均一混合物。
本发明还提供了一制备水包油型乳状液的方法，该方法包括，将20％至50％(重量)的食用植物油，1％至10％(重量)的风味剂、乳味剂、人造甜味剂和水混合，然后将混合物脱气。
此方法最好通过将乳化剂和水(最好是冷水)在搅拌下掺混来进行，加入风味剂并充分混合，最好是温热到40到60℃，在搅拌下将油(或熔化的脂肪)分散到混合物中，均化，混入甜味剂，最后将混合物脱气。在均化之前可以任选地对混合物进行巴氏灭菌。
脱气最好在真空下进行，例如在60928-84660帕(457毫米到635毫米汞柱)和35°到65℃、最好是40°到55℃下进行。脱气宜特续到混合物停止剧烈起泡为止，温度最好不低于40°到45℃。
脱气减少了“干燥时间”，即，涂覆到冰冻甜食上时涂层硬化所需的时间。
本发明的冰冻糖果制品涂有水包油型乳状液，乳状液中含有20％至50％(重量)的食用植物油、1％到10％(重量)的风味剂、乳化剂和人造甜味剂，其余的是水。
冰冻糖果制品可以是冰奶、牛奶蛋糊冻、奶油冻、冰冻酸奶或冰砖。
本发明的涂覆冰冻果制品的方法包括对冰冻糖果制品涂覆水包油型乳状液，乳状液中含有20％到50％(重量)的食用植物油，1％到10％(重量)的风味剂，乳化剂和人造甜味剂，其余是水。
水包油型乳状液可以用常规方法，例如浸涂法、喷涂法或涂裹法，在28°至40℃、最好是30°至37℃、尤其是32°到35℃的温度下，涂覆到冰冻糖果材料上。在涂覆到冰冻糖果材料上之后，水包油型乳状液由于与冰冻糖果材料接触而温度下降，可以充分固化。如有必要，带涂层的产品最好随后在冷冻隧道中重新冷冻到-30°至-40℃，以完成固化过程。
与常规的脂肪基涂层相比，这种水包油型乳状液的脂肪含量和热值降低，但仍保持其质地“松脆”。
以下实施例进一步说明了本发明。份数按重量计。
实施例1
将0.030份黄原胶掺入62.937份冷水中，令其水化20份钟并定期搅拌。将水化的黄原胶在49℃加热，加入5份可可风味剂(E-11)和2份可可风味剂(F-27)。并充分混合。将1份部分氢化的棉籽油(硬脂油)在60℃下熔化，然后与29份椰子油掺混。将油掺混物的温度调整到55℃，倒入可可风味剂、黄原胶和水的混合物中，温和搅拌使油分散。然后在55℃将混合物先在15502.5千帕(2250磅/平方英寸)下均化(第一步)，然后在1722.5千帕(250磅/平方英寸)下均化(第二步)，在这之后将0.033份天冬甜素混入混合物中。
然后将混合物在真空箱中于45℃和73.3千帕(550毫米汞柱)下脱气，直到起泡达到最小值，温度不低于40°至45℃。
与常规的脂肪基涂层相比，所得到的水包油型乳状液含有的脂肪少50％，热值少43％。
实施例2
在32°至35℃的温度下，将一块冰砖浸入实施例1中制备的水包油型乳状液中，得到带涂层的冰砖。由于涂层在与冷冻冰砖接触时温度下降，涂层在45到60秒内硬化。
实施例3
用实施例1中制备的水包油型乳状液涂裹经过冷冻隧道挤压而制成的冰砖，然后立即将带涂层的冰砖通过另一条冷冻隧道使涂层固化。
Claims (2)
1．一种制备水包油型乳状液形式的糖果涂层的方法，该方法包括，将占乳状液重量20％至50％的食用植物油、1％至10％的风味剂、0.01-1.0％的乳化剂、人造甜味剂和40-75％的水混合，然后将混合物在60928-84660帕的真空下和35℃到65℃的温度下脱气。
2．根据权利要求1的方法，该方法包括将乳化剂和水在搅拌下混合，加入风味剂并充分混合，将油在搅拌下分散到混合物中，均化，混入人造甜味剂，最后将混合物脱气。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US850,395 | 1992-03-11 | ||
| US07/850,395 US5273763A (en) | 1992-03-11 | 1992-03-11 | Reduced calorie coating for frozen confectionery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1081324A CN1081324A (zh) | 1994-02-02 |
| CN1044670C true CN1044670C (zh) | 1999-08-18 |
Family
ID=25307993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93102482A Expired - Fee Related CN1044670C (zh) | 1992-03-11 | 1993-03-09 | 制备糖果涂层的方法 |
Country Status (16)
| Country | Link |
|---|---|
| US (1) | US5273763A (zh) |
| EP (1) | EP0560053B1 (zh) |
| CN (1) | CN1044670C (zh) |
| AT (1) | ATE132701T1 (zh) |
| AU (1) | AU664411B2 (zh) |
| BR (1) | BR9301104A (zh) |
| CA (1) | CA2089406C (zh) |
| DE (1) | DE69301257T2 (zh) |
| DK (1) | DK0560053T3 (zh) |
| ES (1) | ES2082531T3 (zh) |
| GR (1) | GR3018949T3 (zh) |
| MX (1) | MX9300544A (zh) |
| NZ (1) | NZ247088A (zh) |
| PH (1) | PH31577A (zh) |
| TN (1) | TNSN93024A1 (zh) |
| ZA (1) | ZA931147B (zh) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5447354A (en) * | 1993-11-10 | 1995-09-05 | Delp; Melvin D. | Children's wagon top conversion assembly |
| CA2186012C (en) * | 1994-04-29 | 2000-05-30 | Frederick William Cain | Ice-cream coating fats |
| US5858427A (en) * | 1994-09-30 | 1999-01-12 | Loders-Croklaan B. V. | Flexible ice-cream coating compositions |
| WO1996010339A2 (en) * | 1994-09-30 | 1996-04-11 | Loders Croklaan B.V. | Ice-cream coating compositions |
| CN1045049C (zh) * | 1994-10-15 | 1999-09-15 | 吴桂荣 | 一种红花油乳液及其制备方法 |
| JP3022259B2 (ja) * | 1995-06-30 | 2000-03-15 | 不二製油株式会社 | 油性組成物及び冷凍食品 |
| DE19713191A1 (de) | 1997-03-27 | 1998-10-01 | Schoeller Lebensmittel | Speiseeis mit fetthaltigem Überzug |
| PL196845B1 (pl) | 1997-08-27 | 2008-02-29 | Wrigley W M Jun Co | Syrop powłokowy do stosowania w wytwarzaniu powłoki na środku spożywczym, emulsja do stosowania w wytwarzaniu syropu powłokowego, powlekany środek spożywczy i sposób formowania powłoki na środku spożywczym |
| ES2276449T3 (es) * | 1998-09-18 | 2007-06-16 | Societe Des Produits Nestle S.A. | Cobertura para productos de confiteria congelados. |
| US6071546A (en) * | 1998-11-16 | 2000-06-06 | Nestec S.A. | Coated ice confection |
| JP3032795B1 (ja) * | 1999-03-15 | 2000-04-17 | 株式会社サンアロマ | 組合せ冷菓 |
| US6174555B1 (en) * | 1999-03-31 | 2001-01-16 | Nestec S.A. | Soft coating for ice confectionery |
| US7273630B2 (en) * | 2001-01-12 | 2007-09-25 | Mohamed Alam | Process for cleaning and disinfecting food products |
| EP2548447B1 (en) | 2003-04-11 | 2017-09-27 | Cargill, Incorporated | Pellet systems for preparing beverages |
| WO2007031148A1 (en) * | 2005-09-13 | 2007-03-22 | Nestec S.A. | Lava lamp-like coatings, methods and kits for making coated stick bars |
| US8367138B2 (en) | 2005-11-23 | 2013-02-05 | The Coca-Cola Company | Dairy composition with high-potency sweetener |
| JP2013509888A (ja) * | 2009-11-10 | 2013-03-21 | コグニス・アイピー・マネージメント・ゲゼルシャフト・ミット・ベシュレンクテル・ハフツング | 食用に適した脂質を含有する組成物 |
| WO2011061121A1 (en) * | 2009-11-19 | 2011-05-26 | Nestec S.A. | Water-based coating for frozen confection |
| US20150296843A1 (en) * | 2014-04-21 | 2015-10-22 | Urszula Rojeck | Coconut Cream Whipped Composition and Method for Making Same |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB698760A (en) * | 1951-03-31 | 1953-10-21 | Glaces Gervais | Improvements in the coating of iced confectionery and ice-creams |
| US2674534A (en) * | 1951-11-23 | 1954-04-06 | Atlas Powder Co | Coating composition for frozen confections |
| US3223532A (en) * | 1963-08-06 | 1965-12-14 | Grace W R & Co | Emulsions for food use |
| US3406081A (en) * | 1966-10-14 | 1968-10-15 | Grace W R & Co | Method for preparing a coated meat product |
| US4031261A (en) * | 1973-04-16 | 1977-06-21 | The Pillsbury Company | Preparation of fat-containing beverages |
| US4238520A (en) * | 1979-06-28 | 1980-12-09 | Scm Corporation | Low-fat comestible spread substitutes |
| JPS5747435A (en) * | 1980-09-01 | 1982-03-18 | Fuji Oil Co Ltd | Base material for making cheese cakes |
| US4637937A (en) * | 1984-07-23 | 1987-01-20 | Asahi Denka Kogyo Kabushiki Kaisha | Process for making creamy bacteria-free foamable oil-in-water emulsion including chocolate |
| JPS62228246A (ja) * | 1984-11-01 | 1987-10-07 | Fuji Oil Co Ltd | 凍結耐性を有するクリ−ム状油脂組成物の製造方法 |
| NL8501283A (nl) * | 1985-05-07 | 1986-12-01 | Unilever Nv | Glansmiddel. |
| US4649057A (en) * | 1985-12-30 | 1987-03-10 | Thomson Tom R | Preservative coating and method for preserving fresh foods |
| IN169459B (zh) * | 1987-03-16 | 1991-10-19 | Unilever Pic | |
| US4853236A (en) * | 1988-03-18 | 1989-08-01 | General Mills, Inc. | Dual textured food piece of enhanced stability |
| US5017392B1 (en) * | 1988-12-14 | 1998-08-11 | Eskimo Inc | Sugar free chocolate coating |
| EP0402090B1 (en) * | 1989-06-07 | 1993-09-01 | Kao Corporation | Edible oil-in water emulsion |
-
1992
- 1992-03-11 US US07/850,395 patent/US5273763A/en not_active Expired - Lifetime
-
1993
- 1993-02-01 MX MX9300544A patent/MX9300544A/es not_active IP Right Cessation
- 1993-02-05 ES ES93101803T patent/ES2082531T3/es not_active Expired - Lifetime
- 1993-02-05 DE DE69301257T patent/DE69301257T2/de not_active Expired - Fee Related
- 1993-02-05 AT AT93101803T patent/ATE132701T1/de not_active IP Right Cessation
- 1993-02-05 EP EP93101803A patent/EP0560053B1/en not_active Expired - Lifetime
- 1993-02-05 DK DK93101803.0T patent/DK0560053T3/da active
- 1993-02-11 AU AU33006/93A patent/AU664411B2/en not_active Ceased
- 1993-02-12 CA CA002089406A patent/CA2089406C/en not_active Expired - Fee Related
- 1993-02-15 PH PH45727A patent/PH31577A/en unknown
- 1993-02-18 ZA ZA931147A patent/ZA931147B/xx unknown
- 1993-03-09 BR BR9301104A patent/BR9301104A/pt not_active Application Discontinuation
- 1993-03-09 CN CN93102482A patent/CN1044670C/zh not_active Expired - Fee Related
- 1993-03-09 TN TNTNSN93024A patent/TNSN93024A1/fr unknown
- 1993-03-09 NZ NZ247088A patent/NZ247088A/en unknown
-
1996
- 1996-02-14 GR GR960400348T patent/GR3018949T3/el unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP0560053A3 (zh) | 1994-04-27 |
| AU664411B2 (en) | 1995-11-16 |
| US5273763A (en) | 1993-12-28 |
| CA2089406A1 (en) | 1993-09-12 |
| CA2089406C (en) | 2003-07-01 |
| ES2082531T3 (es) | 1996-03-16 |
| BR9301104A (pt) | 1993-10-26 |
| MX9300544A (es) | 1993-09-01 |
| AU3300693A (en) | 1993-09-16 |
| EP0560053A2 (en) | 1993-09-15 |
| DK0560053T3 (da) | 1996-04-22 |
| DE69301257D1 (de) | 1996-02-22 |
| TNSN93024A1 (fr) | 1994-03-17 |
| DE69301257T2 (de) | 1996-05-23 |
| PH31577A (en) | 1998-11-03 |
| GR3018949T3 (en) | 1996-05-31 |
| NZ247088A (en) | 1996-02-27 |
| ATE132701T1 (de) | 1996-01-15 |
| CN1081324A (zh) | 1994-02-02 |
| EP0560053B1 (en) | 1996-01-10 |
| ZA931147B (en) | 1993-09-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1044670C (zh) | 制备糖果涂层的方法 | |
| JP3638322B2 (ja) | Ｗ／ｏ型エマルジョン被覆物 | |
| US4410555A (en) | Expanded food products | |
| US6174555B1 (en) | Soft coating for ice confectionery | |
| CN1099242C (zh) | 冷冻糖食包衣 | |
| JP2000506004A (ja) | フローズンデザート | |
| CA1286143C (en) | Lipid system for filler composition | |
| US6214394B1 (en) | Ice cream with fat-containing coating | |
| JPH0616676B2 (ja) | 多気泡性冷菓用材料 | |
| RU2088102C1 (ru) | Мороженое и способ его производства | |
| EP2978322B1 (en) | Process for the production of stable emulsions | |
| JPH09140332A (ja) | 油中水型含水チョコレート類 | |
| JP2003325104A (ja) | 起泡性水中油型乳化油脂組成物およびその含気状水中油型乳化油脂組成物 | |
| JP2636765B2 (ja) | 油脂含有食品 | |
| CN115868547B (zh) | 一种冷冻奶油及其制备方法与应用 | |
| RU2127533C1 (ru) | Способ производства кремово-сбивной массы | |
| CA2908302C (en) | Process for the production of stable emulsions | |
| JPH10136893A (ja) | 含水チョコレート類の製造法 | |
| JP2022534273A (ja) | 乳脂肪画分を含む冷凍含気菓子 | |
| JPH04173055A (ja) | 冷菓用チョコレート類の製造法 | |
| JPH0659176B2 (ja) | 水中油型乳化ゼリー菓子の製造方法 | |
| Goff et al. | 154 Ice Cream and Frozen Desserts | |
| JPS58198252A (ja) | 冷菓トツピング用組成物の製造法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: GR Ref document number: 1016256 Country of ref document: HK |