JP2020150805A - Protein-highly-containing ice cream - Google Patents
Protein-highly-containing ice cream Download PDFInfo
- Publication number
- JP2020150805A JP2020150805A JP2019050247A JP2019050247A JP2020150805A JP 2020150805 A JP2020150805 A JP 2020150805A JP 2019050247 A JP2019050247 A JP 2019050247A JP 2019050247 A JP2019050247 A JP 2019050247A JP 2020150805 A JP2020150805 A JP 2020150805A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- protein
- ice cream
- milk
- present
- 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.)
- Pending
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 80
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 51
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 51
- 235000009508 confectionery Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract description 19
- 210000003205 muscle Anatomy 0.000 claims abstract description 14
- 235000018102 proteins Nutrition 0.000 claims description 49
- 235000013336 milk Nutrition 0.000 claims description 34
- 239000008267 milk Substances 0.000 claims description 34
- 210000004080 milk Anatomy 0.000 claims description 34
- 150000002632 lipids Chemical class 0.000 claims description 30
- 150000004667 medium chain fatty acids Chemical class 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 14
- 239000005862 Whey Substances 0.000 claims description 13
- 102000007544 Whey Proteins Human genes 0.000 claims description 13
- 108010046377 Whey Proteins Proteins 0.000 claims description 13
- 239000007787 solid Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 10
- 102000014171 Milk Proteins Human genes 0.000 claims description 8
- 108010011756 Milk Proteins Proteins 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 235000021239 milk protein Nutrition 0.000 claims description 8
- 239000003240 coconut oil Substances 0.000 claims description 6
- 235000019864 coconut oil Nutrition 0.000 claims description 6
- 239000003349 gelling agent Substances 0.000 claims description 6
- -1 medium-chain fatty acid triglycerides Chemical class 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 8
- 239000000194 fatty acid Substances 0.000 abstract description 8
- 229930195729 fatty acid Natural products 0.000 abstract description 8
- 150000004665 fatty acids Chemical class 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 description 11
- 235000005686 eating Nutrition 0.000 description 7
- 230000007937 eating Effects 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 235000020183 skimmed milk Nutrition 0.000 description 7
- 150000001720 carbohydrates Chemical class 0.000 description 6
- 235000014633 carbohydrates Nutrition 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 5
- 235000009569 green tea Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000021243 milk fat Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 230000035622 drinking Effects 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- 239000008122 artificial sweetener Substances 0.000 description 3
- 235000021311 artificial sweeteners Nutrition 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000037228 dieting effect Effects 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000019414 erythritol Nutrition 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 235000021075 protein intake Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000002562 thickening agent Substances 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
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000021544 chips of chocolate Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000002650 habitual effect Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000004579 marble Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000021134 protein-rich food Nutrition 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
-
- 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
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
本発明は、アイスクリームに関し、具体的には、タンパク質を高含量で含むアイスクリームに関する。本発明はまた、タンパク質を高含量で含むババロア様菓子に関する。 The present invention relates to ice cream, specifically, ice cream containing a high content of protein. The present invention also relates to bavarois-like confectionery containing high protein content.
近年の健康志向の高まりにより、習慣的な運動の重要性と共に、食生活の改善についても意識されるようになっている。具体的には、筋肉量を増加させるために運動と共にタンパク質（「プロテイン」と呼ばれることが多い）を摂取することと、肥満を予防するために炭水化物や糖質・脂肪の摂取量を少なくすることが重要と考えられている。 Due to the growing health consciousness in recent years, people are becoming aware of the importance of habitual exercise as well as the improvement of eating habits. Specifically, taking protein (often called "protein") along with exercise to increase muscle mass, and reducing carbohydrate, sugar, and fat intake to prevent obesity. Is considered important.
痩せることを目的として摂取するカロリー量を減らすことを「ダイエット」と表現することが多く、特に若い女性や、生活習慣病のリスクが高いと指摘される程の肥満状態にある人々では、ダイエットのために、甘い物の飲食を控えることが多い。 Reducing the amount of calories you consume for the purpose of losing weight is often referred to as a "diet," especially for young women and people who are obese enough to be at high risk of lifestyle-related diseases. For this reason, they often refrain from eating and drinking sweets.
一方で、筋肉量を増加させようとする場合、粉末状の「プロテイン」が水に分散させる（シェイクする）等して飲用されている。多量に摂取する場合には、粉末状のままで口に含み、少量の水で飲み込むことも多いと言われている。 On the other hand, when trying to increase muscle mass, powdered "protein" is dispersed (shaked) in water and then drunk. When ingesting a large amount, it is said that it is often contained in the mouth as a powder and swallowed with a small amount of water.
様々な味付けがされた「プロテイン」が市販されているが、これを摂取する理由は、味が良いためというよりも、筋肉量を増すための手っ取り早い方法と考えられているためであって、その摂取は、飲食の重要な点である「楽しく食べる（飲む）」こととは全く異なっている。 Various flavored "proteins" are commercially available, but the reason for taking them is not because they taste good, but because they are considered a quick way to gain muscle mass. Therefore, its intake is completely different from "enjoying (drinking)", which is an important point of eating and drinking.
上記の通り、健康及び美容のために食事におけるカロリーを少なくすること、及びいわゆる「プロテイン」を摂取することは、結果として飲食の楽しみを低減させるものであり、そのために、その努力が長続きしないことにつながっていた。
従って、筋肉量を増加させるために摂取すべき「プロテイン」を楽しみながら摂取できるようにすることが本発明の課題である。
As mentioned above, reducing calories in the diet for health and beauty, and consuming so-called "protein", results in reduced enjoyment of eating and drinking, and therefore the effort is not long-lasting. Was connected to.
Therefore, it is an object of the present invention to be able to enjoy the "protein" that should be ingested in order to increase muscle mass.
一方、従来市販されているアイスクリームは、例えばカップ当たり130〜140ml容量のカップ型のものでは、カップ当たりのタンパク質量が5g以下であり、糖質は15〜30gの範囲のものが一般的であった。これは、上記の背景から明らかなように、ダイエットを目的とする人々にとっても、筋肉量を増加させようとする人々にとっても、日常的に食することは望ましくない食品となっていた。 On the other hand, the ice creams on the market in the past, for example, in the cup type having a capacity of 130 to 140 ml per cup, generally have a protein amount of 5 g or less per cup and a sugar in the range of 15 to 30 g. there were. As is clear from the above background, this has become an undesirable food to eat on a daily basis, both for those who are on a diet and for those who are trying to gain muscle mass.
上記の点に鑑み、本発明者は、ダイエットを目的とする人々や筋肉量を増加させようとする人々からは避けられがちであったアイスクリームを、プロテイン摂取のための好適な食品として提供することを検討した。 In view of the above points, the present inventor provides ice cream as a suitable food for protein intake, which is often avoided by those who aim at dieting and those who try to increase muscle mass. I considered that.
その結果、特定の配合組成により、従来のアイスクリームよりもタンパク質含量が顕著に高く、硬度が適切であり、味及び食感に優れたアイスクリームを得ることができた。更に、同じ配合組成の製品が、凍結（フリージング）後に解凍した冷蔵品の状態ではババロア様の菓子としても提供できることを見出し、本発明の完成に到った。 As a result, it was possible to obtain an ice cream having a significantly higher protein content, appropriate hardness, and excellent taste and texture than conventional ice cream due to a specific compounding composition. Furthermore, they have found that a product having the same composition can be provided as a bavarois-like confectionery in the state of a refrigerated product thawed after freezing, and the present invention has been completed.
すなわち、本発明は以下を提供するものである。
１．タンパク質を15.0〜20.0重量％、脂質を5.0〜10.0重量％、水分を40.0〜60.0重量％の範囲で含有するアイスクリームであって、脂質の80重量％以上が中鎖脂肪酸トリグリセリドである、タンパク質高含有アイスクリーム。
２．糖質を3.0〜7.0重量％の範囲で含有する、上記１記載のアイスクリーム。
３．中鎖脂肪酸トリグリセリドがココナッツ油由来である、上記１又は２記載のアイスクリーム。
４．タンパク質が乳タンパク質である、上記１〜３のいずれか記載のアイスクリーム。
５．乳タンパク質が脱脂濃縮乳及びホエイパウダーに由来するものであり、脱脂濃縮乳とホエイパウダーの配合比が１：１〜３：１（重量比）の範囲内である、上記４記載のアイスクリーム。
６．ゲル化剤を含有しない、上記１〜５のいずれか記載のアイスクリーム。
７．乳固形分中の90重量％以上がタンパク質である、上記１〜６のいずれか記載のアイスクリーム。
８．タンパク質を15.0〜20.0重量％、脂質を5.0〜10.0重量％、水分を40.0〜60.0重量％の範囲で含有するババロア様菓子であって、脂質の80重量％以上が中鎖脂肪酸トリグリセリドである、タンパク質高含有菓子。
９．タンパク質を15.0〜20.0重量％、脂質を5.0〜10.0重量％、水分を40.0〜60.0重量％の範囲で含有し、脂質の80重量％以上が中鎖脂肪酸トリグリセリドである、筋肉量を増大させるためのタンパク質高含有食品。
That is, the present invention provides the following.
1. 1. An ice cream containing 15.0 to 20.0% by weight of protein, 5.0 to 10.0% by weight of lipid, and 40.0 to 60.0% by weight of water, and 80% by weight or more of lipid is medium-chain fatty acid triglyceride. Contains ice cream.
2. 2. The ice cream according to 1 above, which contains sugar in the range of 3.0 to 7.0% by weight.
3. 3. The ice cream according to 1 or 2 above, wherein the medium-chain fatty acid triglyceride is derived from coconut oil.
4. The ice cream according to any one of 1 to 3 above, wherein the protein is milk protein.
5. The ice cream according to 4 above, wherein the milk protein is derived from defatted concentrated milk and whey powder, and the blending ratio of defatted concentrated milk and whey powder is in the range of 1: 1 to 1: 1 (weight ratio).
6. The ice cream according to any one of 1 to 5 above, which does not contain a gelling agent.
7. The ice cream according to any one of 1 to 6 above, wherein 90% by weight or more of the milk solid content is protein.
8. A bavarois-like confectionery containing 15.0 to 20.0% by weight of protein, 5.0 to 10.0% by weight of lipid, and 40.0 to 60.0% by weight of water, and 80% by weight or more of lipid is medium-chain fatty acid triglyceride. High content confectionery.
9. Contains 15.0 to 20.0% by weight of protein, 5.0 to 10.0% by weight of lipid, 40.0 to 60.0% by weight of water, and 80% by weight or more of lipid is medium chain fatty acid triglyceride for increasing muscle mass. Foods high in protein.
本発明により、従来はそのまま、又は水に分散させて摂取していた「プロテイン」を、楽しみながら食することが可能なアイスクリーム又はババロア様菓子として提供できる。本発明のアイスクリーム又は菓子は、筋肉量の増加を目的とする人々だけでなく、高カロリーの食品の摂取を避けがちな女性や肥満を有する人々、更に栄養価の高い食品を摂ることが必要な高齢者や子供にとっても、楽しんで食べることができる優れた食品である。 INDUSTRIAL APPLICABILITY According to the present invention, "protein" which has been ingested as it is or dispersed in water can be provided as an ice cream or bavarois-like confectionery that can be eaten while having fun. The ice cream or confectionery of the present invention requires not only people for the purpose of gaining muscle mass, but also women who tend to avoid eating high-calorie foods, people with obesity, and more nutritious foods. It is an excellent food that even elderly people and children can enjoy and eat.
アイスクリームは、牛乳等を原料にして、冷却しながら撹拌してクリーム状とし、これを凍らせた菓子であり、日本では、乳固形分及び乳脂肪分が最も高いアイスクリームと、アイスミルク、ラクトアイス、更に氷菓の4種類を合わせて広義に「アイスクリーム類」と称している。 Ice cream is a confectionery made from milk, etc., stirred while cooling to make it creamy, and frozen. In Japan, ice cream with the highest milk solids and milk fat content, and ice milk, The four types of lacto ice and frozen dessert are collectively called "ice creams" in a broad sense.
厚生労働省による「乳及び乳製品の成分規格等に関する省令（乳等省令）」等により、アイスクリーム類は、乳固形分15.0重量％以上（うち乳脂肪分8.0重量％以上）のものをアイスクリーム、乳固形分10.0重量％以上（うち乳脂肪分3.0重量％以上）のものをアイスミルク、乳固形分3.0重量％以上のものをラクトアイス、上記以外の氷菓に分類されている。ここで、「乳固形分」とは、牛乳から水分を除いた部分のことを意味し、乳脂肪分と無脂乳固形分とから構成される。更に無脂乳固形分には、タンパク質の他、炭水化物、ミネラル、ビタミンが含まれる。
アイスクリーム類は、一般的に、牛乳及び乳製品、卵黄、糖分、油脂、風味原料、乳化剤、安定剤、香料等を原料として製造されている。
According to the Ministry of Health, Labor and Welfare's "Ministry Ordinance on Ingredient Standards for Milk and Milk Products (Milk Ordinance)", ice creams with a milk solid content of 15.0% by weight or more (of which milk fat content is 8.0% by weight or more) , Milk solid content of 10.0% by weight or more (of which milk fat content is 3.0% by weight or more) is classified as ice milk, milk solid content of 3.0% by weight or more is classified as lacto ice, and ice cream other than the above. Here, the "milk solid content" means a portion obtained by removing water from milk, and is composed of milk fat content and non-fat milk solid content. Furthermore, the non-fat milk solids include carbohydrates, minerals and vitamins in addition to proteins.
Ice creams are generally produced from milk and dairy products, egg yolks, sugars, fats and oils, flavor raw materials, emulsifiers, stabilizers, flavors and the like.
一方、ババロアとは、一般的には、牛乳・卵黄・砂糖を合わせて加熱し、ゼラチンを加え、更に生クリーム等を加えて冷却して固めた菓子のことをいう。 On the other hand, bavarois generally refers to a confectionery that is made by heating milk, egg yolk, and sugar together, adding gelatin, and then adding fresh cream or the like to cool and harden the confectionery.
本発明は、タンパク質を15.0〜20.0重量％、脂質を5.0〜10.0重量％、水分を40.0〜60.0重量％の範囲で含有するアイスクリームであって、脂質の80重量％以上が中鎖脂肪酸トリグリセリドである、タンパク質高含有アイスクリームを提供する。好ましくは、本発明のアイスクリームは、タンパク質を15.0〜19.0重量％、脂質を5.0〜9.0重量％、水分を43.0〜55.0重量％の範囲で含有する。例えば、一個の製品が140mlのカップ型のアイスクリームの場合、一個あたりタンパク質を19.0〜21.0重量％、脂質を7.0〜10.0重量％、水分を約53.0重量％で含有するものは、味、食感及び栄養面での要求をいずれも満たすものであり、特に好適である。 The present invention is an ice cream containing 15.0 to 20.0% by weight of protein, 5.0 to 10.0% by weight of lipid, and 40.0 to 60.0% by weight of water, and 80% by weight or more of lipid is medium chain fatty acid triglyceride. A protein-rich ice cream is provided. Preferably, the ice cream of the present invention contains 15.0 to 19.0% by weight of protein, 5.0 to 9.0% by weight of lipid, and 43.0 to 55.0% by weight of water. For example, if one product is a 140 ml cup-shaped ice cream, the one containing 19.0 to 21.0% by weight of protein, 7.0 to 10.0% by weight of fat, and about 53.0% by weight of water contains taste and texture. And, it satisfies both nutritional requirements and is particularly suitable.
本発明はまた、タンパク質を15.0〜20.0重量％、脂質を5.0〜10.0重量％、水分を40.0〜60.0重量％の範囲で含有するババロア様菓子であって、脂質の80重量％以上が中鎖脂肪酸トリグリセリドである、タンパク質高含有菓子を提供する。好ましくは、本発明のババロア様菓子は、タンパク質を15.0〜19.0重量％、脂質を5.0〜9.0重量％、水分を43.0〜55.0重量％の範囲で含有する。 The present invention is also a bavarois-like confectionery containing 15.0 to 20.0% by weight of protein, 5.0 to 10.0% by weight of lipid, and 40.0 to 60.0% by weight of water, and 80% by weight or more of lipid is medium-chain fatty acid. A protein-rich confectionery, which is a triglyceride, is provided. Preferably, the bavarois-like confectionery of the present invention contains 15.0 to 19.0% by weight of protein, 5.0 to 9.0% by weight of lipid, and 43.0 to 55.0% by weight of water.
ここで、中鎖脂肪酸トリグリセリドとは、炭素数が8〜10の中鎖脂肪酸を脂肪酸として含有するトリグリセリドのことをいい、室温で液状の油である。従って、本発明におけるタンパク質高含有アイスクリームは、乳固形分は15.0重量％以上となり得るが、乳固形分としての乳脂肪分含量が低く、上記の定義によれば、「ラクトアイス」に該当する。しかしながら、本明細書においては本発明の対象を便宜的に「アイスクリーム」と記載する。本発明のタンパク質高含有アイスクリームは、乳固形分中の90重量％以上がタンパク質であり得る。 Here, the medium-chain fatty acid triglyceride is a triglyceride containing a medium-chain fatty acid having 8 to 10 carbon atoms as a fatty acid, and is an oil liquid at room temperature. Therefore, the protein-rich ice cream in the present invention can have a milk solid content of 15.0% by weight or more, but has a low milk fat content as a milk solid content, and according to the above definition, corresponds to "lacto ice". However, in the present specification, the subject of the present invention is described as "ice cream" for convenience. In the protein-rich ice cream of the present invention, 90% by weight or more of the milk solid content can be protein.
本発明において、タンパク質は、乳タンパク質、大豆タンパク質、小麦タンパク質、卵タンパク質等のいずれであっても良く、特に限定するものではないが、アイスクリームとしての風味が得られやすいため、乳タンパク質を用いることが好ましい。 In the present invention, the protein may be any of milk protein, soy protein, wheat protein, egg protein and the like, and is not particularly limited, but milk protein is used because the flavor as ice cream can be easily obtained. Is preferable.
乳タンパク質の配合のために、アイスクリームの主原料として一般的に使用される牛乳及び乳製品、例えば生クリーム、バター、全粉乳、脱脂濃縮乳、脱脂粉乳、乳清（ホエイ）を用いれば良い。特に限定するものではないが、脱脂濃縮乳、脱脂粉乳、乳清を用いることが好ましく、また乳清はホエイパウダーとして用いることが好ましい。 Milk and dairy products commonly used as the main ingredient in ice cream, such as fresh cream, butter, whole milk powder, skim milk concentrate, skim milk powder, and whey, may be used for the formulation of milk protein. .. Although not particularly limited, it is preferable to use skim milk concentrate, skim milk powder, and whey, and whey is preferably used as whey powder.
脱脂粉乳を原料として使用する場合には、好適な味及び食感をもたらすために、脱脂濃縮乳よりも多量の水分を添加することが必要となる。例えば脱脂濃縮乳を使用して140mlの製品中で20gのタンパク質量が達成され得るのに対して、脱脂粉乳を使用した場合は200mlの製品とすることが必要となり得る。これは、一般的なアイスクリームの一回の摂取量としては比較的多くなるため、製品全体の量を少なくするためには脱脂濃縮乳の使用がより好適である。また、乳清中に含まれるタンパク質は吸収性が高く、本発明の目的を考慮すれば、ホエイパウダーは好適な原料となり得る。 When skim milk powder is used as a raw material, it is necessary to add a larger amount of water than skim concentrated milk in order to obtain a suitable taste and texture. For example, 20 g of protein can be achieved in 140 ml of product using skim milk concentrate, whereas 200 ml of product may be required when skim milk powder is used. Since this is a relatively large amount for a single intake of general ice cream, it is more preferable to use defatted concentrated milk in order to reduce the total amount of the product. In addition, the protein contained in whey is highly absorbable, and whey powder can be a suitable raw material in consideration of the object of the present invention.
従って、乳タンパク質の原料として、脱脂濃縮乳とホエイパウダーとを用いることが特に好ましい。脱脂濃縮乳とホエイパウダーとの組み合わせで用いる場合、脱脂濃縮乳とホエイパウダーの配合比は１：１〜３：１（重量比）の範囲内とすることが好ましい。 Therefore, it is particularly preferable to use defatted concentrated milk and whey powder as raw materials for milk protein. When used in combination with defatted concentrated milk and whey powder, the blending ratio of defatted concentrated milk and whey powder is preferably in the range of 1: 1 to 3: 1 (weight ratio).
一方、アイスクリームの硬さは、オーバーラン（空気含有量）によって左右され得る。一般的な柔らかめのアイスクリームでは、オーバーランは60.0〜80.0容量％であり、これは製造時に空気を混入するように原料を混合することで達成される。 On the other hand, the hardness of ice cream can be influenced by overrun (air content). In a typical soft ice cream, the overrun is 60.0-80.0% by volume, which is achieved by mixing the ingredients to mix air during production.
本発明のアイスクリームは、その配合組成から15.0〜20.0容量％のオーバーランのものとすることが好ましいが、上記の通り、オーバーランは製造条件によって調整することができ、特に限定するものではない。 The ice cream of the present invention preferably has an overrun of 15.0 to 20.0% by volume based on its composition, but as described above, the overrun can be adjusted according to the production conditions and is not particularly limited. ..
筋肉量の増加という摂取目的、及びアイスクリームとしての味・食感及び好適な15.0〜20.0容量％のオーバーラン（空気含有量）を達成するために、本発明のアイスクリームにおけるタンパク質の含有量は、15.0〜20.0重量％の範囲内となり得る。 In order to achieve the purpose of ingestion of increasing muscle mass, taste and texture as ice cream, and a suitable overrun (air content) of 15.0 to 20.0% by weight, the protein content in the ice cream of the present invention is , 15.0 to 20.0% by weight.
本発明において、脂質としては、特に限定するものではなく、アイスクリームの製造において通常使用される乳脂質、カカオバター、カカオマス、ショートニング、マーガリン、オリーブ油、ダイズ油、サフラワー油、サンフラワー油、コーン油、ココナッツ油等を好適に使用することができる。 In the present invention, the lipid is not particularly limited, and is milk lipid, cocoa butter, cocoa mass, shortening, margarine, olive oil, soybean oil, safflower oil, sunflower oil, and corn that are usually used in the production of ice cream. Oil, coconut oil and the like can be preferably used.
しかしながら、本発明においては、従来アイスクリーム中の脂質として使用される乳脂質の一部又は全部を、上記の中鎖脂肪酸トリグリセリドに置き換えることを特徴とする。具体的には、アイスクリーム中に含まれる脂質の80重量％以上、好ましくは90重量％以上を中鎖脂肪酸トリグリセリドとする。特定の実施形態では、脂質の100重量％が中鎖脂肪酸トリグリセリドである。これは、多量のタンパク質を配合しながらアイスクリームとして最適な硬さ及び味を実現する上で必要であることが見出された。 However, the present invention is characterized in that a part or all of milk lipids conventionally used as lipids in ice cream are replaced with the above-mentioned medium-chain fatty acid triglycerides. Specifically, 80% by weight or more, preferably 90% by weight or more of the lipid contained in the ice cream is used as the medium-chain fatty acid triglyceride. In certain embodiments, 100% by weight of the lipid is a medium chain fatty acid triglyceride. It has been found that this is necessary to achieve the optimum hardness and taste as an ice cream while blending a large amount of protein.
中鎖脂肪酸トリグリセリドは、特に限定するものではないが、ココナッツ油由来のものを使用することができる。ココナッツ油由来の中鎖脂肪酸トリグリセリドとして、例えば日清オイリオグループ株式会社等から市販されている「MCTオイル」等を好適に使用することができる。MCTオイルはココナッツ油から精製され、その脂肪酸の100％が中鎖脂肪酸で構成されており、体内への吸収及び分解が速いため、ダイエット効果に優れるとも言われている。 The medium-chain fatty acid triglyceride is not particularly limited, but one derived from coconut oil can be used. As the medium-chain fatty acid triglyceride derived from coconut oil, for example, "MCT oil" commercially available from Nisshin Oillio Group Co., Ltd. or the like can be preferably used. MCT oil is refined from coconut oil, and 100% of its fatty acids are composed of medium-chain fatty acids, and it is said to have an excellent dieting effect because it is rapidly absorbed and decomposed into the body.
本発明のアイスクリームにおける糖質の含有量は、その用途に応じて変動させることができ、特に限定するものではないが、例えばカロリーを抑制させつつ筋肉量の増加を意図する場合には、糖質を3.0〜7.0重量％の範囲で含有するものとすることが好ましい。カロリー抑制を意図しない場合、糖質の配合量はより多量なものとなり得る。 The sugar content in the ice cream of the present invention can be varied according to its use and is not particularly limited. For example, when it is intended to increase muscle mass while suppressing calories, sugar is used. It is preferable that the quality is contained in the range of 3.0 to 7.0% by weight. If not intended to reduce calories, the amount of carbohydrates can be higher.
本発明のアイスクリームに配合し得る糖質としては、グルコース、ガラクトース、フルクトース等の単糖類；麦芽糖、ショ糖（砂糖）、乳糖等の二糖類；オリゴ糖類；デキストリン等の多糖類；エリスリトール、ソルビトール、マンニトール等の糖アルコール；コーンシロップ、蜂蜜等が挙げられる。また、天然甘味料及び人工甘味料も同様に使用することができ、例えば、ステビオシド、ラカンカエキス、アスパルテーム、スクラロース、アセスルファム-K、ソーマチン、グリチルリチン等を適宜使用することができる。ここで、
上記のうち、ラカンカエキスは、体内に吸収されにくいことが知られており、本発明において好適に使用することができる。ラカンカエキスを含有する市販の糖質としては、例えばサラヤ株式会社から販売され、ラカンカ濃縮エキスとエリスリトールとの配合物である「ラカントS」を好適に使用することができるが、特に限定するものではない。
Carbohydrates that can be blended in the ice cream of the present invention include monosaccharides such as glucose, galactose and fructose; disaccharides such as maltose, sucrose (sugar) and lactose; oligosaccharides; polysaccharides such as dextrin; erythritol and sorbitol. , Mannitol and other sugar alcohols; corn syrup, honey and the like. In addition, natural sweeteners and artificial sweeteners can be used in the same manner, and for example, stevioside, luo han guo extract, aspartame, sucralose, acesulfame-K, thaumatin, glycyrrhizin and the like can be appropriately used. here,
Of the above, Luo Han Guo extract is known to be difficult to be absorbed in the body, and can be suitably used in the present invention. As a commercially available sugar containing Luo Han Guo extract, for example, "Luo Han Guo S", which is sold by Saraya Co., Ltd. and is a mixture of Luo Han Guo concentrated extract and erythritol, can be preferably used, but is not particularly limited. Absent.
上記の通り、どのような糖質を配合すべきかは、意図する用途に応じて異なり得るが、例えばカロリーの抑制を目的とする場合、糖質の90％以上を人工甘味料とすることが好適であり、糖質の100％を人工甘味料としても良い。カロリー抑制を意図しない場合、むしろ高カロリーのものであることが望まれる場合、糖質は消化・吸収に優れた糖質を選択することができる。 As described above, what kind of sugar should be blended may differ depending on the intended use, but for example, for the purpose of suppressing calories, it is preferable to use 90% or more of the sugar as an artificial sweetener. Therefore, 100% of sugar may be used as an artificial sweetener. If it is not intended to suppress calories, or if it is desired to have a high calorie content, a carbohydrate having excellent digestion and absorption can be selected.
本発明のアイスクリームは、水分を40.0〜60.0重量％、好ましくは43.0〜55.0重量％の範囲で含有することも特徴とする。この配合量は、タンパク質の含有量を高めながら食感や硬さを好適にする検討の中で得られたものである。タンパク質原料として脱脂濃縮乳を使用することで、水分量が50.0〜60.0重量％である従来の一般的なアイスクリームと同程度の水分量を配合することができる。これにより、タンパク質の含有量を高めながら、好適な味覚や食感を得ることができる。 The ice cream of the present invention is also characterized by containing water in the range of 40.0 to 60.0% by weight, preferably 43.0 to 55.0% by weight. This blending amount was obtained in a study to make the texture and hardness suitable while increasing the protein content. By using defatted concentrated milk as a protein raw material, it is possible to blend the same amount of water as a conventional general ice cream having a water content of 50.0 to 60.0% by weight. As a result, a suitable taste and texture can be obtained while increasing the protein content.
本発明のアイスクリームは、上記の成分に加えて、乳化剤、安定剤、ゲル化剤、香料、着色料等を必要に応じて配合することができる。
乳化剤としては、例えば有機酸モノグリセリド、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル等の通常使用される乳化剤を適宜使用することができる。
In the ice cream of the present invention, in addition to the above-mentioned components, an emulsifier, a stabilizer, a gelling agent, a fragrance, a coloring agent and the like can be blended as necessary.
As the emulsifier, commonly used emulsifiers such as organic acid monoglyceride, glycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester can be appropriately used.
安定剤としては、乳化安定剤や、増粘剤、ゲル化剤等を使用することができ、例えば増粘剤として、ローカストビーンガム、グアーガム、カラギーナン、タマリンドガム、キサンタンガム等を使用することができる。 As the stabilizer, an emulsion stabilizer, a thickener, a gelling agent and the like can be used. For example, as a thickener, locust bean gum, guar gum, carrageenan, tamarind gum, xanthan gum and the like can be used. ..
しかしながら、本発明のアイスクリームは、上記の通りの配合量でのタンパク質、脂質、及び水を配合することで、室温においてもババロアのような形状を保つことができるため、ゲル化剤を配合することは必須ではない。 However, the ice cream of the present invention can maintain a bavarois-like shape even at room temperature by blending the protein, lipid, and water in the blending amounts as described above, and therefore, a gelling agent is blended. That is not essential.
本発明のアイスクリームは、高含量のタンパク質及び中鎖脂肪酸トリグリセリドの組み合わせによって、濃厚な風味を有するものとすることができる。 The ice cream of the present invention can be made to have a rich flavor by a combination of a high content protein and a medium chain fatty acid triglyceride.
また、本発明のアイスクリームは、上記の成分に加えて、ナッツ、チョコレートチップ、果肉等の固形物を混合することもできる。更に、2種以上の組成のアイスクリームを二層以上の多層構造としたり、色の異なるアイスクリームをマーブル状に混ぜ合わせたものを製品とすることもできる。 In addition to the above ingredients, the ice cream of the present invention can also be mixed with solids such as nuts, chocolate chips and pulp. Further, an ice cream having two or more kinds of compositions may be formed into a multi-layer structure having two or more layers, or an ice cream having different colors may be mixed in a marble shape to form a product.
本発明のアイスクリームは、カップ等の容器に充填して提供することもでき、アイスバー、一口サイズのアイス等の形態のものとすることもできる。 The ice cream of the present invention can be provided by filling it in a container such as a cup, or can be in the form of an ice bar, bite-sized ice cream, or the like.
本発明のアイスクリームは、原料の混合・溶解、加熱殺菌、ろ過、均質化、冷却、エージング、冷凍、充填といった、アイスクリームの一般的な製法に従って製造することができ、当業者であれば、本明細書の記載に基づいて、本発明のアイスクリームを製造することができる。 The ice cream of the present invention can be produced according to general methods for producing ice cream, such as mixing and melting of raw materials, heat sterilization, filtration, homogenization, cooling, aging, freezing, and filling. The ice cream of the present invention can be produced based on the description of the present specification.
本発明者等は、上記のようにタンパク質を多量に含有するアイスクリームの配合比率を種々検討した結果、得られたアイスクリームは、解凍してもババロア様の外観及び食感を有することを見出した。 As a result of various studies on the blending ratio of the ice cream containing a large amount of protein as described above, the present inventors have found that the obtained ice cream has a bavarois-like appearance and texture even when thawed. It was.
従って、本発明はまた、タンパク質を15.0〜20.0重量％、脂質を5.0〜10.0重量％、水分を40.0〜60.0重量％の範囲で含有するババロア様菓子であって、脂質の80重量％以上が中鎖脂肪酸トリグリセリドである、タンパク質高含有菓子を提供する。 Therefore, the present invention is also a Bavaroa-like confectionery containing 15.0 to 20.0% by weight of protein, 5.0 to 10.0% by weight of lipid, and 40.0 to 60.0% by weight of water, and 80% by weight or more of lipid is medium. Provided is a confectionery containing a high amount of protein, which is a chain fatty acid triglyceride.
本発明のババロア様菓子は、上記の本発明のアイスクリームと同様の配合比率の原料を用いて、アイスクリームとして製造した後に解凍して製造することができる。上記の通り、一般的なババロアはゼラチンで固めるものであるが、本発明のババロア様菓子は、ゼラチン等のゲル化剤を使用する必要はない。当業者であれば、本明細書の記載に基づいて、本発明のババロア様菓子を製造することができる。 The bavarois-like confectionery of the present invention can be produced as an ice cream and then thawed using the same raw materials as the above-mentioned ice cream of the present invention. As described above, general bavarois is hardened with gelatin, but the bavarois-like confectionery of the present invention does not need to use a gelling agent such as gelatin. A person skilled in the art can produce the bavarois-like confectionery of the present invention based on the description of the present specification.
本発明はまた、本明細書に記載の通り、タンパク質を15.0〜20.0重量％、脂質を5.0〜10.0重量％、水分を40.0〜60.0重量％の範囲で含有し、脂質の80重量％以上が中鎖脂肪酸トリグリセリドである、筋肉量を増大させるためのタンパク質高含有食品を提供する。本発明の食品は、上記の通り、アイスクリーム又はババロア様菓子として提供することができる。 The present invention also contains proteins in the range of 15.0 to 20.0% by weight, lipids in the range of 5.0 to 10.0% by weight, water in the range of 40.0 to 60.0% by weight, and more than 80% by weight of lipids, as described herein. Provided is a protein-rich food for increasing muscle mass, which is a chain fatty acid triglyceride. As described above, the food product of the present invention can be provided as an ice cream or a bavarois-like confectionery.
プロのスポーツ選手では、例えば体重75kgの男性であればプロテインの好ましい摂取量は1回当たり35〜40gであると言われている。上記の通り、本発明のアイスクリーム又はババロア様菓子は、1回に食することができる製品当たり20g以上のタンパク質を含有しているため、上記のような男性の場合には、2個、女性や小柄な選手であれば1個の製品を食べることで、必要とされるタンパク質量をストレスなく簡単に摂取することができる。 For professional athletes, for example, a man weighing 75 kg is said to have a preferred protein intake of 35-40 g at a time. As mentioned above, the ice cream or bavarois-like confectionery of the present invention contains 20 g or more of protein per product that can be eaten at one time. Therefore, in the case of men as described above, two women If you are a small or small athlete, you can easily get the required amount of protein without stress by eating one product.
以下、実施例を用いて本発明を詳細に説明するが、実施例は本発明の範囲を限定するものではない。 Hereinafter, the present invention will be described in detail with reference to Examples, but the Examples do not limit the scope of the present invention.
［実施例１］
下記表１の組成の抹茶アイスクリームを製造した。
[Example 1]
A green tea ice cream having the composition shown in Table 1 below was produced.
（製法）
１．配合原料を計量し、混合・溶解した後、80℃で15分間加熱殺菌した。
２．50メッシュのフィルターを通してろ過した後、ホモジナイザーにて均質化した。
３．混合物を4〜8℃に急速冷却した後、3〜6℃で半日から1日間、エージングした。
４．フリーザーで適正なオーバーランに設定してフリージングした後、容量140mlのカップ容器に充填し、冷凍庫で冷凍保存した。
得られた抹茶アイスクリームの1カップ（140ml）当たりの栄養成分組成は下記の表２に示す。
(Manufacturing method)
1. 1. The ingredients were weighed, mixed and dissolved, and then sterilized by heating at 80 ° C for 15 minutes.
2. After filtering through a 50 mesh filter, homogenized with a homogenizer.
3. 3. The mixture was rapidly cooled to 4-8 ° C and then aged at 3-6 ° C for half a day to 1 day.
4. After freezing by setting an appropriate overrun with a freezer, it was filled in a cup container with a capacity of 140 ml and stored frozen in a freezer.
The nutritional composition per cup (140 ml) of the obtained green tea ice cream is shown in Table 2 below.
表２に示す通り、得られた抹茶アイスクリームは、製品当たりのタンパク質量が20 g以上であり、炭水化物は6 g未満であった。これは、配合比率に換算して、タンパク質を約17.2重量％、脂質を約7.4重量％、糖質を約4.5重量％含有するものである。 As shown in Table 2, the obtained green tea ice cream had a protein content of 20 g or more and a carbohydrate content of less than 6 g per product. This contains about 17.2% by weight of protein, about 7.4% by weight of lipid, and about 4.5% by weight of sugar in terms of compounding ratio.
上記の抹茶アイスクリームを食する官能評価の結果、脂肪含量が高い従来の抹茶アイスクリームのようなまったりした味及び食感を有し、タンパク質を多く含有することによる味やにおいの変化はほとんど感じられなかった。
また、フリーザーから出して10℃の環境下に6時間放置した場合、ババロア様の状態を維持し、完全に液状になることはなかった。
As a result of the above sensory evaluation of eating green tea ice cream, it has a mellow taste and texture similar to that of conventional green tea ice cream with a high fat content, and almost no change in taste and smell due to the high protein content is felt. I couldn't.
In addition, when it was taken out of the freezer and left in an environment of 10 ° C. for 6 hours, it maintained a bavarois-like state and did not become completely liquid.
［実施例２］
上記表１の組成で抹茶ババロアを製造した。
[Example 2]
Matcha bavarois was produced with the composition shown in Table 1 above.
（製法）
１．配合原料を計量し、混合・溶解した後、80℃で15分間加熱殺菌した。
２．50メッシュのフィルターを通してろ過した後、ホモジナイザーにて均質化した。
３．混合物を4〜8℃に冷却（エージング）し、その後フリーザーで適正なオーバーランに設定してフリージングした後、容量140mlのカップ容器に充填し、冷凍保存した。
４．その後、冷蔵解凍してババロアとした。
上記の抹茶ババロアは、従来の抹茶ババロアと比較して顕著に多量のタンパク質を含有しているが、タンパク質を多く含有することによる味やにおいの変化はほとんど感じられず、従来のババロアと同様の味及び食感を有するものであった。
(Manufacturing method)
1. 1. The ingredients were weighed, mixed and dissolved, and then sterilized by heating at 80 ° C for 15 minutes.
2. After filtering through a 50 mesh filter, homogenized with a homogenizer.
3. 3. The mixture was cooled (aged) to 4 to 8 ° C., then frozen by setting it to an appropriate overrun with a freezer, filled in a cup container having a capacity of 140 ml, and stored frozen.
4. After that, it was refrigerated and thawed to make bavarois.
The above-mentioned matcha bavarois contains a significantly larger amount of protein than the conventional matcha bavarois, but the change in taste and odor due to the high protein content is hardly felt, and is similar to the conventional matcha bavarois. It had a taste and texture.
本発明のタンパク質高含有アイスクリーム及びババロア様菓子は、嗜好品として摂取しながら筋肉量の増大を期待することができる。更に、本発明のタンパク質高含有アイスクリーム及びババロア様菓子は、食事をすることが困難となっている老齢者や、うつ病などの精神疾患を有する患者、病気の子供等の食欲が低下した人々にも喜んで食べてもらえる可能性が高く、医療現場や介護現場での利用可能性が非常に高いと考えられる。 The protein-rich ice cream and bavarois-like confectionery of the present invention can be expected to increase muscle mass while being ingested as a luxury item. Furthermore, the protein-rich ice cream and Bavaroa-like confectionery of the present invention are used by elderly people who have difficulty eating, patients with mental illness such as depression, and people with reduced appetite such as sick children. It is highly likely that they will be happy to eat it, and it is highly likely that it can be used in medical and nursing care settings.
Claims (9)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019050247A JP2020150805A (en) | 2019-03-18 | 2019-03-18 | Protein-highly-containing ice cream |
| PCT/JP2019/015342 WO2020188834A1 (en) | 2019-03-18 | 2019-04-08 | High-protein-content ice cream |
| CN201980094052.0A CN113573593A (en) | 2019-03-18 | 2019-04-08 | Ice cream rich in protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019050247A JP2020150805A (en) | 2019-03-18 | 2019-03-18 | Protein-highly-containing ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2020150805A true JP2020150805A (en) | 2020-09-24 |
Family
ID=72520624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019050247A Pending JP2020150805A (en) | 2019-03-18 | 2019-03-18 | Protein-highly-containing ice cream |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP2020150805A (en) |
| CN (1) | CN113573593A (en) |
| WO (1) | WO2020188834A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021056063A1 (en) * | 2019-09-23 | 2021-04-01 | Atp Institute Pty Ltd | A food product |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002094039A1 (en) * | 2001-05-18 | 2002-11-28 | The Nisshin Oillio, Ltd. | Food or beverage for ameliorating poor protein/energy nutrition |
| JP2004168704A (en) * | 2002-11-20 | 2004-06-17 | Otsuka Pharmaceut Co Ltd | Preparation for muscle augmentation |
| JP2008237205A (en) * | 2007-02-28 | 2008-10-09 | Lotte Snow Co Ltd | Ice cream |
| JP2013515718A (en) * | 2009-12-24 | 2013-05-09 | エヌ．ヴィ．ニュートリシア | Low calorie high protein nutritional composition for stimulating muscle protein synthesis |
| CN108450939A (en) * | 2018-01-30 | 2018-08-28 | 济南富国天瑞科技有限公司 | It is a kind of have effects that delay muscle decaying, strengthen immunity composition |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63237743A (en) * | 1987-03-25 | 1988-10-04 | Kanebo Ltd | Frozen food |
| DE69622722T2 (en) * | 1996-11-20 | 2003-02-27 | Nutricia Nv | Dietary composition containing fats for the treatment of metabolic syndrome |
| JP2006262854A (en) * | 2005-03-25 | 2006-10-05 | Sun Honest:Kk | Frozen dessert given with swallowable property |
| JP5202187B2 (en) * | 2008-01-22 | 2013-06-05 | 花王株式会社 | Oil composition for frozen desserts |
| JP2009261361A (en) * | 2008-04-28 | 2009-11-12 | Sanei Gen Ffi Inc | Thick liquid food containing vegetable protein |
| EP2509434A4 (en) * | 2009-12-07 | 2015-06-24 | Leonardo Carella | Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture |
| US20170013855A1 (en) * | 2014-02-27 | 2017-01-19 | The Nisshin Oillio Group, Ltd. | Food using soybean powder and method for manufacturing thereof |
| JP5881784B2 (en) * | 2014-07-17 | 2016-03-09 | 日清オイリオグループ株式会社 | Gel emulsion food |
| WO2016010102A1 (en) * | 2014-07-17 | 2016-01-21 | 日清オイリオグループ株式会社 | Nutritional composition |
| JP6854679B2 (en) * | 2017-03-29 | 2021-04-07 | 日清オイリオグループ株式会社 | Freezing confectionery mix and frozen confectionery using it |
| WO2019017016A1 (en) * | 2017-07-21 | 2019-01-24 | テルモ株式会社 | Packaged product |
| CN108606327A (en) * | 2018-05-09 | 2018-10-02 | 广州正广生物科技有限公司 | It is a kind of that there is the alimentation composition and preparation method thereof for increasing flesh effect |
-
2019
- 2019-03-18 JP JP2019050247A patent/JP2020150805A/en active Pending
- 2019-04-08 CN CN201980094052.0A patent/CN113573593A/en active Pending
- 2019-04-08 WO PCT/JP2019/015342 patent/WO2020188834A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002094039A1 (en) * | 2001-05-18 | 2002-11-28 | The Nisshin Oillio, Ltd. | Food or beverage for ameliorating poor protein/energy nutrition |
| JP2004168704A (en) * | 2002-11-20 | 2004-06-17 | Otsuka Pharmaceut Co Ltd | Preparation for muscle augmentation |
| JP2008237205A (en) * | 2007-02-28 | 2008-10-09 | Lotte Snow Co Ltd | Ice cream |
| JP2013515718A (en) * | 2009-12-24 | 2013-05-09 | エヌ．ヴィ．ニュートリシア | Low calorie high protein nutritional composition for stimulating muscle protein synthesis |
| CN108450939A (en) * | 2018-01-30 | 2018-08-28 | 济南富国天瑞科技有限公司 | It is a kind of have effects that delay muscle decaying, strengthen immunity composition |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113573593A (en) | 2021-10-29 |
| WO2020188834A1 (en) | 2020-09-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2428049C2 (en) | Plastic edible composition | |
| US8728553B2 (en) | Vitamin containing product | |
| JP4376431B2 (en) | Confectionery products | |
| RU2335133C2 (en) | Whipped food product with improved stability | |
| JP6660860B2 (en) | Food using soybean powder and method for producing the same | |
| TWI479998B (en) | Stable whippable and whipped food products | |
| US20110003034A1 (en) | Food products comprising sesame paste | |
| TWI593351B (en) | Yogurt topping | |
| WO2006017228A2 (en) | Nutritional frozen dessert formulations and methods of manufacture | |
| WO2003061395A1 (en) | Ubiquinol-enriched fat-containing foods | |
| CZ298643B6 (en) | Foodstuff preparation providing prolonged sensation of satiety based on triglyceride oils and use of such oils as pharmaceutical composition | |
| TW200302054A (en) | Ubiquinone-enriched foods | |
| JP2020150805A (en) | Protein-highly-containing ice cream | |
| JP2001149014A (en) | Oil-in-water type emulsified chocolate and combined food using the same | |
| JP7002602B2 (en) | Frozen confectionery | |
| US20020110531A1 (en) | Cholesterol reducing composition and method of making the same | |
| JP2001061442A (en) | Method for mixing cholesterol reducing agent to administration form of cake | |
| BR102017018674B1 (en) | PROCESS FOR OBTAINING A SUGAR-FREE FOOD PRODUCT (PASTE COVERING) | |
| ES2367120T3 (en) | LINAZA BUTTER AND A METHOD FOR PRODUCING LINAZA BUTTER. | |
| JPH01141572A (en) | Calorie adjusted food containing lecithin | |
| IT202000008788A1 (en) | GELATO, METHOD FOR ITS PREPARATION AND ITS USES | |
| JP2002065168A (en) | Frozen dessert of ice cream-like fermented soybean and method for producing the same | |
| IT202000008794A1 (en) | EDIBLE PRODUCT, METHOD FOR ITS PREPARATION AND ITS USES | |
| WO2015186151A1 (en) | Confectionery product suitable for lactose intolerant persons | |
| WO2009034407A1 (en) | Milk fat substitute and production method therefor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A711 Effective date: 20211227 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20211227 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20220318 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230404 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20231003 |