| 摘要 |
PCT No. PCT/JP97/02503 Sec. 371 Date Mar. 3, 1998 Sec. 102(e) Date Mar. 3, 1998 PCT Filed Jul. 18, 1997 PCT Pub. No. WO98/04150 PCT Pub. Date Feb. 5, 1998A method of making a coated ball-shaped frozen dessert product in which an ice cream mix is coated around a center material. The method includes charging an edible center material into a rotary kettle, spraying an ice cream mix which has been adjusted to a temperature of -15 DEG C. to -35 DEG C. into the rotary kettle (the rotary kettle being at a temperature of -35 DEG C. to -15 DEG C.), while concomitantly feeding cooling air at a temperature of -15 DEG C. or below and coating the ice cream mix around the edible center material. In accordance with the method of the present invention, a spherical and spheroidal three-dimensional product can be efficiently produced. The frozen dessert product is free from any undesirable taste and does not contain needle holes or surface damage.
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