| 摘要 |
A coated frozen dessert with an improved adhesive property to fingers and packaging materials is provided not to easily adhere to fingers or a packaging container by coating a dessert with a transparent viscoelastic composition. A coated frozen dessert is coated with a transparent viscoelastic composition consisting of starch, sugars, moisture and oils. The viscoelastic composition contains 0.9-4.0wt% of oils and shows transparency in a frozen state. The solid content of the viscoelastic composition is 0.15wt% or less at 0°C. The oils contain middle-chain fatty acid triglyceride. The moisture content of the viscoelastic composition is preferably 35-45wt%. The sugars represent disaccharide, monosaccharide, oligosaccharide, polysaccharide or their mixture. The oils indicate common vegetable oils, their fractionated oils or arbitrary fatty acid-containing oils. |
