JPH03224447A - Combined frozen food and its production - Google Patents
Combined frozen food and its productionInfo
- Publication number
- JPH03224447A JPH03224447A JP2016668A JP1666890A JPH03224447A JP H03224447 A JPH03224447 A JP H03224447A JP 2016668 A JP2016668 A JP 2016668A JP 1666890 A JP1666890 A JP 1666890A JP H03224447 A JPH03224447 A JP H03224447A
- Authority
- JP
- Japan
- Prior art keywords
- frozen dessert
- core material
- frozen
- layer
- frozen food
- 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.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000013611 frozen food Nutrition 0.000 title abstract 7
- 239000011162 core material Substances 0.000 claims abstract description 43
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 6
- 235000021185 dessert Nutrition 0.000 claims description 77
- 238000000034 method Methods 0.000 claims description 4
- 235000015243 ice cream Nutrition 0.000 abstract description 21
- 238000007598 dipping method Methods 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 238000011282 treatment Methods 0.000 abstract description 3
- 235000015895 biscuits Nutrition 0.000 abstract description 2
- 235000012970 cakes Nutrition 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000011850 desserts Nutrition 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 235000015110 jellies Nutrition 0.000 description 5
- 239000008274 jelly Substances 0.000 description 5
- 235000019219 chocolate Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、アイスクリーム、クツキー等の可食性素材か
らなる芯材の外周に、アイスクリーム。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention provides ice cream, ice cream, etc.
シャーベットまたはかき氷等の冷菓層を形成する組み合
わせ冷菓およびその製法に関するものである。The present invention relates to a combination frozen dessert that forms a frozen dessert layer such as sherbet or shaved ice, and a method for producing the same.
従来から、バータイプの冷菓としては各種のものが出回
っている。例えば第６図に示すような１種類のアイスク
リーム１からなるものや、第７図に示すように、アイス
クリームｌの表面をチョコレート層２で被覆したものや
、第８図に示すように、シャーベット３のシェルの中に
かき氷４を封入したもの等の多層構造の冷菓が出回って
いる。Various types of bar-type frozen desserts have been on the market. For example, as shown in FIG. 6, ice cream 1 consists of one type of ice cream 1, as shown in FIG. 7, the surface of ice cream 1 is covered with a chocolate layer 2, as shown in FIG. 8, Frozen desserts with a multilayer structure, such as one in which shaved ice 4 is enclosed in a sherbet 3 shell, are on the market.
これらはモールドで成形するものであり、モールド型の
種類には、制限があるため、特異な形状のものはつくり
にくい。したがって、上記のものは、形状に特徴がなく
消費者を引きつける要素に乏しい。そこで、最近では、
冷菓の表面を弾性をもつゼリー層で被覆する技術が提案
されている（特開昭６１−５６０４５号公報）が、ゼリ
ー層はそれ自体べとつきを有するため、その表面をチョ
コレートコーティングしなければならず、冷菓が全てチ
ョコレート系になってしまう。また、これとは別に、第
９図に示すように、比較的粒の大きいクツキーフランチ
５やナツツ類でアイスクリーム１の表面を被覆すること
により外観を特徴づけた組み合わせ冷菓が市場に出回っ
ている。These are molded, and there are restrictions on the types of molds that can be used, making it difficult to create unique shapes. Therefore, the above-mentioned products have non-characteristic shapes and lack elements that attract consumers. Therefore, recently,
A technique has been proposed to cover the surface of frozen desserts with an elastic jelly layer (Japanese Patent Laid-Open No. 61-56045), but since the jelly layer itself is sticky, the surface must be coated with chocolate. , all the frozen desserts are chocolate-based. Separately, as shown in Figure 9, a combination frozen dessert has appeared on the market in which the surface of the ice cream 1 is coated with relatively large chunks of Kutsky Franch 5 and nuts, giving it a distinctive appearance. There is.
しかしながら、上記のゼリー層で被覆した冷菓は、ゼリ
ー層がべとついたり、温度が低い状態になると少しの衝
撃でゼリー層に亀裂が生じてしまう等の問題を有してい
る。また、上記のクツキーフランチ５やナツツ類によっ
てアイスクリーム１の表面が被覆された組み合わせ冷菓
は、流通過程において物理的な衝撃を受けると、クツキ
ーフランチ５やナツツ類が、アイスクリーム１から離脱
してしまうという難点がある。However, frozen desserts coated with the above-mentioned jelly layer have problems such as the jelly layer becoming sticky and the jelly layer cracking due to a slight impact when the temperature is low. In addition, when the combination frozen dessert in which the surface of the ice cream 1 is coated with the Kutsky Franch 5 and nuts is subjected to physical impact during the distribution process, the Kutsky Franch 5 and the nuts separate from the Ice Cream 1. The problem is that it does.
本発明は、このような事情に鑑みなされたもので、可食
性素材の芯材の外周に、アイスクリームシャーベットお
よびかき氷等の冷菓が、ランダムな凹凸状の層を一体的
に形成する組み合わせ冷菓およびその製法の提供をその
目的とする。The present invention was made in view of the above circumstances, and provides a combination frozen dessert in which frozen desserts such as ice cream sherbet and shaved ice integrally form a randomly uneven layer on the outer periphery of a core material of an edible material. Its purpose is to provide the manufacturing method.
〔課題を解決するための手段］
上記の目的を達成するため、本発明は、可食性素材から
なる芯材の外周に、冷菓層が一体的に形成されている組
み合わせ冷菓であって、上記冷菓層が上記芯材を半凍結
状態の冷菓浴中に浸漬することにより形成され、その表
面がランダムな凹凸状になっている組み合わせ冷菓を第
１の要旨とし、上記芯材の表面を冷却する工程と、上記
芯材を半凍結状態の冷菓層に浸漬する工程と、上記浸漬
によって半凍結状態の冷菓が付着した芯材の表面に対し
て急速冷却を施す工程を備えた組み合わせ冷菓の製法を
第２の要旨とする。[Means for Solving the Problems] In order to achieve the above object, the present invention provides a combination frozen dessert in which a frozen dessert layer is integrally formed on the outer periphery of a core material made of an edible material, which The first aspect is a combination frozen dessert in which the layer is formed by immersing the core material in a semi-frozen frozen dessert bath, and the surface thereof has a random uneven shape, and the step of cooling the surface of the core material. and a method for producing a combined frozen confectionery comprising the steps of immersing the core material in a layer of frozen confectionery in a semi-frozen state, and rapidly cooling the surface of the core material to which the frozen confectionery in a semi-frozen state has adhered due to the dipping. This is the summary of Section 2.
すなわち、本発明者らは、モールド型の制約を受けず、
かつ冷菓層の表面をチョコレートコーティングすること
なく特異な表面形状を有する組み合わせ冷菓を製造する
目的で一連の研究を行った。That is, the present inventors are not limited by the mold type,
A series of studies were conducted with the aim of producing a combination frozen dessert with a unique surface shape without coating the surface of the frozen dessert layer with chocolate.
その結果、冷菓または凍結した果物等の芯材を、半凍結
状態のアイスクリーム、シャーベットまたはかき氷等か
らなる冷菓層に浸漬すると上記芯材の表面に、上記冷菓
層の冷菓が大小の粒状で単層または部分的に多層に付着
し、上記粒状の冷菓によって表面がランダムな凹凸状に
なっている特異な表面形状の冷菓層が形成されることを
見出し本発明に到達した。As a result, when a core material such as a frozen dessert or frozen fruit is immersed in a frozen dessert layer made of semi-frozen ice cream, sherbet, or shaved ice, the frozen dessert layer's frozen dessert layer forms small and large particles on the surface of the core material. The present invention was achieved by discovering that the granular frozen dessert adheres in layers or partially in multiple layers, and forms a frozen dessert layer with a unique surface shape in which the surface is randomly uneven.
つぎに、本発明について詳細に説明する。Next, the present invention will be explained in detail.
本発明に用いる組み合わせ冷菓の芯材としては、冷菓、
スポンジケーキ、ビスケット等の可食性素材で非流動性
のものであればなんでもよいが、芯材にアイスクリーム
等の冷菓を使用する場合には、オーバーランが０〜１５
０％の範囲のものが好適である。オーバーランが１５０
％を超えると、上記冷菓層に浸漬した時に、芯材である
冷菓が途中で溶けだしてしまうため好ましくない。また
、上記芯材は、表面温度が１５℃以下であれば差し支え
はないが、より好ましいのは、表面温度を一５°Ｃ以下
に予備冷却した後に、冷菓浴中に浸漬する薬層が剥がれ
にくいので好適である。As the core material of the combination frozen dessert used in the present invention, frozen dessert,
Any non-liquid edible material such as sponge cake or biscuit may be used, but if a frozen dessert such as ice cream is used as the core material, the overrun should be 0 to 15.
A range of 0% is preferred. Overrun is 150
%, it is not preferable because the core material of the frozen dessert will start to melt during the immersion in the frozen dessert layer. There is no problem with the core material as long as its surface temperature is 15°C or lower, but it is more preferable that the core material be pre-cooled to a surface temperature of 15°C or lower before the chemical layer is peeled off when immersed in the frozen dessert bath. It is suitable because it is difficult to use.
また、上記芯材の表面を被覆する冷菓層の冷菓としては
、アイスクリーム、シャーベットまたはかき氷等の冷菓
があげられる。このような冷菓を半凍結状態にした冷菓
浴中に上記芯材を浸漬することにより、芯材の表面に冷
菓層が形成される。Further, examples of the frozen dessert in the frozen dessert layer covering the surface of the core material include ice cream, sherbet, shaved ice, and the like. A frozen dessert layer is formed on the surface of the core material by immersing the core material in a frozen dessert bath containing such frozen desserts in a semi-frozen state.
この場合、上記冷菓を粒状で付着させる観点から、芯材
の温度を上記冷菓層の温度よりも低（設定すことが好ま
しい。一般には、冷菓層は、温度−１゜５〜−５°Ｃに
設定される。すなわち、温度が一５°Ｃより下がると、
芯材への付着量にばらつきが生じる傾向があり、逆に温
度が−１，５°Ｃより上がると、芯材に付着した冷菓の
表面がランダムな凹凸状にならない傾向がみられるから
である。また、上記冷菓の全固形分が５０重量％（以下
χと略す）を超えると粘性が増加し、芯材に付着した冷
菓の表面がランダムな凹凸状にならないため、全固形分
は０〜５０％に設定することが好ましい。また、上記冷
菓として、アイスクリームやシャーベットのようなオー
バーランを施すものを用いる場合には、そのオーバーラ
ンを０〜８０％にすることが好適である。オーバーラン
が８０％を超えると、芯材の表面温度を一５°Ｃ以下に
保持しても、芯材に充分な量の冷菓が付着しない傾向が
みられるからである。In this case, from the viewpoint of adhering the frozen dessert in the form of particles, the temperature of the core material is preferably set lower than the temperature of the frozen dessert layer. Generally, the temperature of the frozen dessert layer is -1°5 to -5°C. i.e. when the temperature drops below 15°C,
This is because the amount of adhesion to the core material tends to vary, and conversely, when the temperature rises above -1.5°C, the surface of the frozen dessert adhering to the core material tends not to become randomly uneven. . In addition, if the total solid content of the frozen dessert exceeds 50% by weight (hereinafter abbreviated as χ), the viscosity increases and the surface of the frozen dessert attached to the core material does not become randomly uneven, so the total solid content is 0 to 50% by weight. It is preferable to set it to %. Furthermore, when using an overrun product such as ice cream or sherbet as the above-mentioned frozen dessert, it is preferable that the overrun is 0 to 80%. This is because if the overrun exceeds 80%, a sufficient amount of frozen dessert tends not to adhere to the core material even if the surface temperature of the core material is maintained at 15° C. or less.
本発明の組み合わせ冷菓は、例えばつぎのようにして製
造される。すなわち、まず、芯材の表面を冷却し、つぎ
に、その芯材を半凍結状態の冷菓に０．１〜２０秒、好
適には０．１〜３秒間浸漬する。The combined frozen dessert of the present invention is produced, for example, as follows. That is, first, the surface of the core material is cooled, and then the core material is immersed in a semi-frozen frozen dessert for 0.1 to 20 seconds, preferably 0.1 to 3 seconds.
つぎに、これを引き上げ、上記冷菓が付着した芯材に対
して、フリーザー凍結、液体窒素浸漬、粉末状ドライア
イス塗布等の急速冷却処理を施す。Next, this is pulled up, and the core material to which the frozen dessert is attached is subjected to rapid cooling treatments such as freezing in a freezer, immersion in liquid nitrogen, and application of powdered dry ice.
この急速冷却処理により、芯材の表面に付着した冷菓層
において、冷菓の結晶が成長し、冷菓層の表面の冷菓の
粒状がより鮮明になり、ランダムな凹凸がより鮮やかに
なる。このようにして、表面がランダムな凹凸状になっ
た冷菓層を有する組み合わせ冷菓を製造することができ
る。By this rapid cooling treatment, crystals of the frozen dessert grow in the frozen dessert layer attached to the surface of the core material, and the granules of the frozen dessert on the surface of the frozen dessert layer become clearer and the random irregularities become more vivid. In this way, a combination frozen dessert having a frozen dessert layer with a randomly uneven surface can be produced.
つぎに、本発明を実施例にもとづいて詳細に説明する。Next, the present invention will be explained in detail based on examples.
第１図は本発明の組み合わせ冷菓の一実施例を示してい
る。図において１はアイスクリームからなる芯材、２は
上記芯材１の外周に一体的に形成されたシャーベットか
らなる冷菓層、６は上記冷菓層中に分散されているオレ
ンジ果肉片、１０は上端が上記芯材１中に埋設され上記
芯材１を支持する木製の平バーである。FIG. 1 shows an embodiment of the combined frozen dessert of the present invention. In the figure, 1 is a core material made of ice cream, 2 is a frozen dessert layer made of sherbet integrally formed around the outer periphery of the core material 1, 6 is an orange pulp piece dispersed in the frozen dessert layer, and 10 is an upper end. is a wooden flat bar embedded in the core material 1 and supporting the core material 1.
上記の組み合わせ冷菓は、つぎのようにして製造される
。すなわち、まず、下記のような割合で各原料を配合し
、オーバーラン２０％、全固形分３１％のアイスクリー
ム材を調整する。つぎに、上記のように調整したものを
、第２図に示すように、冷媒１２に浸漬したモールド１
１内に充填し、平バー１０の先端をモールド１１内のア
イスクリーム材に差し込む。この状態で上記アイスクリ
ーム材を凍結させ、芯材１をもつアイスクリームバー（
８０ｃｃ／本）７にする。つぎに、これをモールド１１
から引き出し、その状態で液体窒素浴中に１秒間浸漬し
て表面温度を一１５°Ｃにする。The above combination frozen dessert is produced as follows. That is, first, each raw material is blended in the following proportions to prepare an ice cream material with an overrun of 20% and a total solid content of 31%. Next, as shown in FIG.
1 and insert the tip of the flat bar 10 into the ice cream material in the mold 11. In this state, the above ice cream material is frozen and the ice cream bar with core material 1 (
80cc/piece) 7. Next, mold this into mold 11
Pull it out from the room and immerse it in a liquid nitrogen bath for 1 second to bring the surface temperature to -15°C.
〈アイスクリーム材の原料〉
脱脂練乳 ２０．０（重量部）
バター １０．０ 〃砂糖
８．０〃
安定剤 ０．３〃
乳化剤 ０．３〃
香料 ０．２〃
水 ６１．２ 〃他方、下記
のような割合で各原料を配合し、フリーザーにかけ、フ
リージング後、オレンジ果肉片を２０重量部添加分散し
、オーバーランＯ％。<Ingredients for ice cream> Skimmed condensed milk 20.0 (parts by weight) Butter 10.0 Sugar
8.0〃 Stabilizer 0.3〃 Emulsifier 0.3〃 Flavor 0.2〃 Water 61.2〃On the other hand, mix each raw material in the following proportions, put it in a freezer, and after freezing, add 20 pieces of orange pulp. Part by weight added and dispersed, overrun 0%.
全固形分１６％の半硬化状態のシャーベット材をつくる
。A semi-cured sherbet material with a total solid content of 16% is made.
くシャーベット材の原料〉
砂糖 １５．０（重量部）
安定剤 ０．５〃
着色料 ０．５〃
香料 ０．３〃
水 ６３．７ 〃つぎに、第４
図に示すように、上記シャーベット２を浸漬槽１３に収
容して温度を一２°Ｃに保持し、この浸漬槽１３のシャ
ーベット２中に、図示のように、上記アイスクリームパ
ー７の先端側を２秒間浸漬したのち、引き上げる。その
結果、表面に上記シャーベット２が層状に４０ｃｃ付着
した組み合わせ冷菓が得られる。つぎに、この組み合わ
せ冷菓を液体窒素浴中に２秒間浸漬して表面のシャーベ
ット層を急速凍結させる。Raw materials for sherbet ingredients> Sugar 15.0 (parts by weight) Stabilizer 0.5 Colorant 0.5 Flavoring 0.3 Water 63.7 Next, the fourth
As shown in the figure, the sherbet 2 is stored in a dipping tank 13 and the temperature is maintained at -2°C. After immersing it for 2 seconds, take it out. As a result, a combination frozen dessert with 40 cc of the sherbet 2 adhered to the surface in a layer is obtained. Next, this combined frozen dessert is immersed in a liquid nitrogen bath for 2 seconds to quickly freeze the sherbet layer on the surface.
このようにして、第１図に示すように、冷菓層２の表面
がランダムな凹凸状で、冷菓層２中に果実Ａ＜分散して
いる組み合わせ冷菓が得られる。In this way, as shown in FIG. 1, a combination frozen dessert is obtained in which the surface of the frozen dessert layer 2 is randomly uneven and the fruits A<< are dispersed in the frozen dessert layer 2.
なお、被覆する冷菓の種類を変えて、上記と同様の手順
を繰り返して行うことにより、第５図に示すように、ア
イスクリーム材層とシャーヘット層とが交互に積層され
た多層の組み合わせ冷菓を得ることができる。また、本
発明の製法によれば、比較的粒の大きい果実片等を冷菓
とともに芯材に付着させることができる。In addition, by changing the type of frozen dessert to be coated and repeating the same procedure as above, it is possible to create a multi-layer combination frozen dessert in which ice cream material layers and charhet layers are alternately laminated, as shown in Figure 5. Obtainable. Further, according to the manufacturing method of the present invention, relatively large fruit pieces and the like can be attached to the core material together with the frozen dessert.
〔発明の効果］
以上のように、本発明の組み合わせ冷菓は、可食性素材
性芯材を半凍結状態の冷菓浴中（例えばシャーベット中
）に浸漬して冷菓層を形成したものであり、冷菓層の冷
菓が粒状で芯材の表面に多重に重なった状態になってい
る。そのため、冷菓層の表面が冷菓の粒子によってラン
ダムな凹凸状になり、かつ全体的にも粒子が多量に多重
に重なった部分が盛り上がった状態になっている。した
がって、冷菓層の表面が従来のモールド型では形成でき
ない特異な形状となっており、かつ冷菓層中に果肉片を
容易に分散することができ、味覚の多様化も実現できる
。[Effects of the Invention] As described above, the combined frozen dessert of the present invention is one in which a frozen dessert layer is formed by immersing an edible core material in a semi-frozen frozen dessert bath (for example, in sherbet). The frozen desserts in the layer are granular and layered in multiple layers on the surface of the core material. Therefore, the surface of the frozen dessert layer has a random unevenness due to the particles of the frozen dessert, and the portions where a large amount of particles overlap are swollen as a whole. Therefore, the surface of the frozen dessert layer has a unique shape that cannot be formed using conventional molds, and pieces of pulp can be easily dispersed in the frozen dessert layer, making it possible to diversify the taste.
第１図は本発明の一実施例を示す断面図、第２図、第３
図、第４図は上記実施例の製造工程を説明するための説
明図、第５図は他の実施例を示す断面図、第６図、第７
図、第８図および第９図は従来品を示す説明図である。
１・・・芯材
２・・・冷菓層
１０・・・平バーFigure 1 is a sectional view showing one embodiment of the present invention, Figures 2 and 3 are
4 are explanatory diagrams for explaining the manufacturing process of the above embodiment, FIG. 5 is a sectional view showing another embodiment, and FIGS. 6 and 7.
8 and 9 are explanatory diagrams showing conventional products. 1... Core material 2... Frozen dessert layer 10... Flat bar
Claims (4)
的に形成されている組み合わせ冷菓であつて、上記冷菓
層が上記芯材を半凍結状態の冷菓浴中に浸漬することに
より形成され、その表面がランダムな凹凸状になつてい
ることを特徴とする組み合わせ冷菓。(1) A combination frozen dessert in which a frozen dessert layer is integrally formed around the outer periphery of a core material made of an edible material, wherein the frozen dessert layer is formed by immersing the core material in a semi-frozen frozen dessert bath. A combination frozen dessert characterized by having a randomly uneven surface.
ランが０〜１５０％である請求項（１）記載の組み合わ
せ冷菓。(2) The combination frozen dessert according to claim 1, wherein the core material is composed of a frozen dessert, and the overrun of the frozen dessert is 0 to 150%.
８０％、全固形分が０〜５０重量％である請求項（１）
または（２）記載の組み合わせ冷菓。(3) The overrun of the frozen dessert constituting the frozen dessert layer is 0 to 0.
Claim (1) wherein the total solid content is 0 to 50% by weight.
Or the combination frozen dessert described in (2).
凍結状態の冷菓浴に浸漬する工程と、上記浸漬によつて
半凍結状態の冷菓が付着した芯材の表面に対して急速冷
却を施す工程を備えたことを特徴とする組み合わせ冷菓
の製法。(4) cooling the surface of the core material; immersing the core material in a semi-frozen frozen dessert bath; A method for producing a combination frozen dessert characterized by including a process of rapid cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016668A JP2585824B2 (en) | 1990-01-26 | 1990-01-26 | Combination frozen dessert and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016668A JP2585824B2 (en) | 1990-01-26 | 1990-01-26 | Combination frozen dessert and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03224447A true JPH03224447A (en) | 1991-10-03 |
| JP2585824B2 JP2585824B2 (en) | 1997-02-26 |
Family
ID=11922702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2016668A Expired - Fee Related JP2585824B2 (en) | 1990-01-26 | 1990-01-26 | Combination frozen dessert and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2585824B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995020324A1 (en) * | 1994-01-26 | 1995-08-03 | The Grated Cheeese Company Limited | Frozen food product with a coating of ice on the exterior and process |
| WO2008012943A1 (en) * | 2006-07-23 | 2008-01-31 | Tetra Laval Holdings & Finance S.A. | Frozen dessert and process for producing frozen dessert |
-
1990
- 1990-01-26 JP JP2016668A patent/JP2585824B2/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995020324A1 (en) * | 1994-01-26 | 1995-08-03 | The Grated Cheeese Company Limited | Frozen food product with a coating of ice on the exterior and process |
| GB2300105A (en) * | 1994-01-26 | 1996-10-30 | Grated Cheese Comp Ltd | Frozen food product with a coating of ice on the exterior and process |
| GB2300105B (en) * | 1994-01-26 | 1998-01-07 | Grated Cheese Comp Ltd | Frozen food product with a coating of ice on the exterior and process |
| AU685906B2 (en) * | 1994-01-26 | 1998-01-29 | New Zealand Dairy Board | Frozen food product with a coating of ice on the exterior and process |
| AU685906C (en) * | 1994-01-26 | 2004-02-12 | New Zealand Dairy Board | Frozen food product with a coating of ice on the exterior and process |
| WO2008012943A1 (en) * | 2006-07-23 | 2008-01-31 | Tetra Laval Holdings & Finance S.A. | Frozen dessert and process for producing frozen dessert |
| JP2008022789A (en) * | 2006-07-23 | 2008-02-07 | Nihon Tetra Pak Kk | Frozen confectionery and method for producing frozen confectionery |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2585824B2 (en) | 1997-02-26 |
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