| 摘要 |
PROBLEM TO BE SOLVED: To provide frozen confectionery having novel palatability with hardness, brittleness and foaming feeling which can not be attained by a conventional technique. SOLUTION: The frozen confectionery is obtained by admixing cool water, a mix or low-overrun ice to high-overrun ice to provide brittleness of the ice and/or foaming feeling remaining in the mouth when eaten while maintaining moderate hardness and shape retention. COPYRIGHT: (C)2006,JPO&NCIPI
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