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1. (WO2018101117) FROZEN DESSERT CONTAINING ICE HAVING A HIGH CONCENTRATION OF CO2, HAVING IMPROVED COOLING SENSATION AND FIZZINESS WHEN CONSUMED

Pub. No.:    WO/2018/101117    International Application No.:    PCT/JP2017/041762
Publication Date: Fri Jun 08 01:59:59 CEST 2018 International Filing Date: Wed Nov 22 00:59:59 CET 2017
IPC: A23G 9/00
Applicants: KIRIN KABUSHIKI KAISHA
キリン株式会社
Inventors: TSUJI, Ai
辻 愛
NAGASU, Hiromasa
長須 弘真
KABESU, Masako
神辺須 雅子
ONODA, Koji
小野田 航二
Title: FROZEN DESSERT CONTAINING ICE HAVING A HIGH CONCENTRATION OF CO2, HAVING IMPROVED COOLING SENSATION AND FIZZINESS WHEN CONSUMED
Abstract:
Provided are: a frozen dessert containing ice having a high concentration of CO2, with an improved cooling sensation and fizziness derived from the ice having a high concentration of CO2 when consumed, and reduced gassy aftertaste derived from the ice having a high concentration of CO2; and a method for producing the frozen dessert containing ice having a high concentration of CO2. The production of the frozen dessert containing ice having a CO2 content of at least 3wt% is characterized by having the frozen dessert contain an acidulant. CO2 hydrate is preferable as the ice having a CO2 content of 3wt%, one or more substances subjected from a group consisting of tartaric acid, ascorbic acid, maleic acid, lactic acid, citric acid, phosphoric acid, succinic acid, gluconic acid, fumaric acid, adipic acid, acetic acid, phytic acid, erythorbic acid, hydrochloric acid, itaconic acid, benzoic acid and salts thereof is preferable as the acidulant, from within which one or more substances selected from a group consisting of tartaric acid, ascorbic acid, maleic acid, lactic acid and salts thereof are more preferable.